At Last!

The new web site is here!


After months of painstaking work on someone else’s part, (thanks Brian) we are pleased to announce the release of the newly remodeled “who are those guys?” web-site.

http://www.watgbbq.com/


The site contains numerous upgrades and new features which include contest photos and recipes, as well as past news and contest results from the team. My book, Startin the Fire will also be available on the site, just click on book or buy the book.


Brian Milito, team webmaster, has taken the last three years worth of info and made into a very user friendly environment that we hope you will bookmark and visit from time to time. You will also find many useful links to other BBQ sites as well as links to articles and reviews I have written for other publications. (in case you haven’t gotten enough of my drivel on the site)


Brian has also created a Facebook page for both the WATG? team and the Startin the Fire book. If you are currently a Facebook user, we ask that you become a fan of both. If you’re not already on FB, you might give it some thought, it is a great way to stay connected with folks and reconnect with old friends. Its also a great place to waste an hour a day!


Anyway, stop by the new site and give it a looksee when you have a minute, we’ll be glad you did!

“A Bunch of Creeps”?……hey,I got feelins you know!

These folks have got to read the fine print!



Just before Christmas I saw a post on one of the forums that I visit which mentioned a website where several BBQ Team logos and banners were being displayed in a not so flattering light. The name of the site is Suicide Food,

http://suicidefood.blogspot.com/2009_05_01_archive.html

That should just about say it all right there, but my curiosity got the best of me and I decided to take a look around.


I clicked on the link and started to peruse the site, sure enough, there were many team logos on display along with some colorful, extremely one sided, venomous comments apparently added by the sites host. The comments were, how should I put it, non-complimentary to say the least. Now, I gotta tell you, for a bunch of peace loving, Kumbya singing vegans, this guy was really spewing some hatred. What ever happen to the “lets all just join hands and sing We are the world”, just like the old Coke commercial.


I started at the beginning and thought that I would see if I recognized any of the teams that were lucky enough to have made it onto this, what I am sure must be extremely popular web site. Sure enough, the longer I looked the more familiar team names I began to see. Each team banner would be accompanied by a short, spiteful blurb.


As the roll call of mentioned teams began to increase, I am not sure if I had a feeling of relief or angst? Relief, of course, as my team name wasn’t disgraced by the sharp barbs hurled by this lettuce eating wannabe food critic, or angst because my team was being ‘left out”, becoming the redheaded step child so to speak. Either way, I continued to read on and chuckle each time I saw a team name that I knew. Surely this guy had no interest or even knowledge of a newly formed team from Street, Maryland that only cooks about 6-7 contests a year, we would be considered small potatoes for sure. (I think these folks are allowed to eat potatoes, but I am not sure, maybe they also run that anti-Mr. Potato Head site that I heard about recently on the Today Show)


All of the sudden it hit me, there it was, the Who are those guys? banner in all its glory. The tirade that was below our logo called us a bunch of creeps. They said that we were trying to frighten a chicken and a pig to death! Tears welled into my eyes as a feeling of dread poured over me, nearly causing my knees to buckle, that is of course, if I had been standing. My stomach did a flip flop that under normal circumstances would have had me reaching for my always handy bottle of Rolaids. I wasn’t sure if I could go on. I have spent several years attempting to build the good name of WATG? BBQ team and now, or so it seemed, my efforts had been dashed, crushed like a stale Pall Mall on the floor of a cheap hotel.


It seemed that forevermore, the entire world, or at least those that were connected to the internet, would think the Who are those guys? gang were a bunch of creeps. They would think that we got our jollies chasing around innocent livestock up here in the northern Maryland hinterlands known as Street, Maryland.


As bad as this whole scene was playing out, me, being the eternal optimist, quietly thanked my lucky stars that we hadn’t decided to include a sheep into what we originally had thought, was an innocent drawing for our BBQ team. Lord knows what we would have been accused of if we had!


The thought that millions upon millions of internet surfers would be reading this fellow’s commentary and then thinking that we were a bunch of creeps really started to get the best of me. I do have feelings, contrary to what the members of my team would say. The fact that folks wouldn’t like us without even knowing us was weighing me down like I was George Costanza.


Then it hit me, this guy must have used an older version of our logo. I quickly enlarged the banner shown on the Suicidefood site and my suspicions were confirmed, there was no disclaimer.


Now, you may wonder what a disclaimer has to do with a BBQ team, which is exactly the same thing I thought 3 years ago when I first formed the team. Everyone knows that we live today in an extremely litigious society. Me, being the forward thinker that I am, took one look at the banner after our first season and realized that we were leaving ourselves wide open. Disclaimers are everywhere in today’s lawyer invested world, they even have them on the Viagra commercials.


I immediately consulted with the prestigious Washington DC law firm of Dewey, Cheatum and Howell. After several meetings we came up with the disclaimer that you see below. The full verbiage has been added to our banner, website and blog.


Disclaimer: No animal was harmed unnecessarily in the creation of this BBQ team. The chicken and pig depicted on our banner are professionals and were only acting; they were not harmed in any way. The chicken is actually from Street, Maryland and the pig knows damn well who we are.


I felt as though the weight of the world had been lifted from my back, we were vindicated. I wanted to scream from the mountain tops, we aren’t creeps and we’re not trying to scare the pig and chicken to death. But who could I tell, the damage had been done. The world already thought we were creeps, how could we right this wrong? After all we had a disclaimer.


I tried in vain to contact the Suicidefood site master, I wanted to let him know he was messin’ with the wrong guys, we were not creeps and certainly were not trying to scare those poor animals to death. We were only trying to catch them in order to make them contest ready. You know, get them ready for the show, make them boxworthy. Could there be any better tribute to our friends, the chicken, pig and cow than a first place call at a major contest? I think not. So it is onward and upward, as we try and reclaim our good name, all the while paying tribute to our friends from the barnyard. It is my vow to you and to everyone within the sound of my voice, that we will work to treat our barnyard pals with the utmost respect, all while striving to get highest calls possible for our finished products in this upcoming contest season.


That is the easy part; the difficulty here will be reclaiming our good name. Everyone knows that once your name is tarnished, it is a constant struggle to make it shine again. We will continue to trudge forward, spreading BBQ cheer and working to restore the luster into our sullied name. I can’t help but think, if only that guy had read the fine print, things would be different.

The ‘Off Season’

Does it really exist?


As the 2009 BBQ season winds down and we enter the so called off season, it causes me to reflect a minute on the year gone by. It seems like a week or two ago, everyone was eager with anticipation as the new season was beginning. And now, before we knew it, it’s finished. My question is where did it go?


I know that some folks say the older you get, the faster time goes. As a fellow on the back side of a half of century old, I have to say there is some truth to that. There’s also the thought that, “time flies when your having fun”. So, I guess when you have an old man that is having a load of fun, you have a guy that shouldn’t even wear a wrist watch for fear of the hands rubbing together starting a fire!


As we finish our 3rd year on the competition trail I realize that I am having a heck of a lot of fun. This year we cooked in 7 contests and were fortunate enough to win our first Grand Championship. Over the past 3 years, I have made some really good friends, had some great times, and occasionally eaten some pretty tasty BBQ. No wonder time is flying, cause I have had a ball.


As for the off season, it is my opinion it doesn’t even exist. Some folks will stow their cookers for the winter months, others will be used, but a not at the frequency as in the months just past. Many teams will use the off time to tweak their recipes and or procedures, maybe purchase a new cooker or some other sought after piece of equipment. Toss in a few holidays, a BBQ trade show or two, a couple of Sundays in front of the tube watching football, and before you know it, it is time to start gathering items for the first contest of the year. In other words slowing down but not off.


For me, winter brings some of the things I look forward to. The holidays, family time, hunting season, and a fire in the fireplace, are all things I enjoy this time of year. I have some projects under way, along with several I have been putting off that I am sure will keep me plenty busy during the long nights of winter.


Of course, there are the inevitable practice cooks. During the few weekends that we have nothing scheduled, I plan to do a few practice runs. You know, where I want to try that new twist, method or procedure. My problem is, I will try and clean the garage or rotate the truck tires while I am supposed to be taking notes and or observing my new twist, method and procedure. This multi-tasking usually results in forgetting to add the new twist, option or procedure, or adding it without remembering when it was done, or better yet, what specifically WAS done. Either way, relying on my failing memory is not an option, it must be written down if I want to have any hope of remembering and or repeating the newest twist, method or procedure.


My other form of entertainment during the ‘off season’ is reading the numerous BBQ forums. These are places where other bored BBQ cooks hang out and discuss anything from the pros and cons of injecting your meat to whether or not judges know what they are doing. (For the record, I believe that they do) Along about February or March, things occasionally get a little dicey which makes for some interesting reading during those long cold winter nights. By April, as the days get a little longer and things start to warm a bit, discussions turn to the upcoming season. This results in the earlier squabbles being removed to the forum archives, many never to be seen again. At times, this is a good thing.


Next thing I know, spring is just around the corner, where does time go? Before I know it, it is time to order in supplies, review and complete contest applications, load the trailer, and try and remember the new twists, methods and procedures that I supposedly perfected during all of my ‘off’ time. Now, if I could only remember where I put those notes.


So much for an off season, as I stated earlier, I believe an ‘off season’ doesn’t exist. Maybe what needs to happen is we need to change the name. Instead of ‘off season’, we should call it the ‘slow season’ or maybe ‘practice season’. The suggestion of, ‘the non competitive but still cooking season’ seems to make a lot of sense, but doesn’t really flow that well so I don’t see any chance of that catching on.


So I guess we are stuck with ‘off season’, which really isn’t that bad. It is an off season where you’re not really off. After all, in a few short months, it will be spring and time to start all over again. You had better get to work on that new recipe or that big project you have on your list for around the house, because before we know it, the contest smoke will be rolling again. Remember, time flies when you’re having fun!


As the Holiday Season approaches, I would like to take a moment to wish all of my regular readers and their families a joyous and safe Holiday season, as well as a happy, safe, and prosperous 2010.

The Accidental Author

Or how to write a book without really trying!


Of course you know that I am only kidding about writing a book without really trying. Writing is hard work, a very strenuous and taxing undertaking for anyone involved in such a venture. In my opinion, those involved should be rewarded and paid very handsomely, especially those that have written a book. And now, the rest of the story.


As some of you may or may not know I am in the process of having a book published. For me, that’s some pretty exciting stuff. Currently I write monthly columns in both the National BBQ News and the KCBS Bullsheet and have been regularly posting to this blog since December 2007. As a side note, I receive nary a penny for my monthly contributions to these fine monthly publications. My reward is knowing that the few people that read my monthly columns, find excitement, enjoyment, tranquility and inner peace each month from my written words. In other words, like all those big time artists claim, “I am not in it for the money, I am only in it for the satisfaction of knowing that others appreciate my work and for what I can do to further advance the greater good of all mankind.” Yup, that’s me, greater good of all mankind and all.


I didn’t really start out to write a book or to even write this blog, it all happened sort of by accident. What follows is the story, or what my failing memory can remember about the story on how I began. What I can’t remember, I will just evoke my literary license that I now possess. For those that are wondering, literary license means as an author, I can write the story any way I see fit. Sort of like a politician citing approval ratings, unemployment numbers or giving a budget report!


Wickipedia notes:
In summary, literary license is:
• Entirely at the writers discretion
• Intended to be tolerated by the reader (cf. "willing suspension of disbelief")
• Useful for filling in gaps, whether they be factual, compositional, historical or other gaps.
• Used consciously or unconsciously, intentionally or unintentionally or in tandem.

Not bad huh? Now, that is a license worth having!


Some of my regular readers will recall that my friend and BBQ mentor Steve Farin is the guy I have to blame/thank for my current BBQ addiction. Well, he is partly to blame/thank for this excursion into BBQ story telling that I currently find myself. Back in December of 2007 Steve was launching a blog site. He was going to include stories and pictures from all around the BBQ circuit.


Steve sent me an email asking for information or stories to post on his blog. Things were a little slow around the office at the time due to the Christmas Holiday season so I thought it might be neat to write a short story on how our team was started. I banged out the story and attempted to follow Steve’s instructions on how to add it to his blog. Being the internet and computer wiz that I am, I promptly went to the blog server page, opened a new blog account and posted my newly written story onto its own blog page. I never even got close to Steve’s page.


I was now a blogger and didn’t even know it. I sent Steve a note to tell him I posted my story on his blog and to see what he thought. To which he replied that he has not seen the story and has no idea where I could have posted it. A few more e mail exchanges and I realized what I had done. The simple solution would have been to go in and delete the new blog site, post on Steve’s site and be done with it. But, anyone that knows me would know I am not one to take the simple way out. I had some time on my hands, so why not scratch out another post or two, this could be fun. I could be a blogger. The beginning of the end is what it was!


I started to tell the story of how I came to get involved in competition BBQ cooking complete with suggestions and guidance to others that might be thinking of getting started. Back when I was planning on starting a team I searched around on the internet for available information for the nuts and bolts of starting a team. I found some information scattered about, but no concise one stop shop with the collection of pointers and info that I needed. I thought, while writing my blog, that I would give the readers, (both of them), a complete ‘how to’ guide on starting a BBQ team.


The posts would cover information that I had discovered through my own experience as well as info I had uncovered through my extensive research on the subject. As I told the story I also included recaps, results and mishaps from contests that my team had entered during its rookie year. While the number of posts began to grow, a funny thing began to happen; I started hearing from folks that had actually been reading my stuff. Most of the feedback I was getting was very positive. (Of course, there was that one guy that chased me down the street, but that is a story for another day) I even had some folks tell me what I already thought I knew, “I don’t think there are any books out there that cover how to start your own BBQ team, you ought to write a book.” How many times have you heard that one? This time was different, this time it was sounding like a good idea.


Now, I have to tell you the thought of writing a book had never crossed my mind. But the further I got into the project and the more research that I did, it started to appear that I might be onto something. As little as I knew about writing a book, I knew even less about having a book published. I searched the web and was overwhelmed with information dealing with publication companies.


Ray Lampe, better known as Dr BBQ is an accomplished writer and author. He is also a regular visitor to several of the BBQ forums that I visit from time to time. I dropped him a note to see if he would have moment to speak with me on the phone about my project. To my surprise, he did, and in February 2008 we spoke. Ray glanced at my blog and offered some thoughts to a fledging writer/blogger/wanna-be author.
I continued to work on my blog and as time moved on, I kept thinking about the book idea. Maybe it would work; there wasn’t anything like it out there. So I combined some of my posts along with some other info together and sent it along for a friend to edit. What the heck, I had nothing better to do.


A couple of months later, I received the edited copy back and set about to make the changes to my original draft. Once that was complete, I read and re-read what I had. It was good stuff, very informative, just a bit dry. It was like, maybe it could use a little salt and pepper. Something was needed to wake it up a bit, maybe a dash of cayenne pepper wold help. I had a bunch of other stories that I had written, some with a touch of humor, maybe I could add a few of the stories that were relevant to the particular information that was being given and see how that looks. What I ended up with was a combination of helpful information along with what I am calling ‘the lighter side” of starting a BBQ team, it seemed to work well together. Now what do I do?


Red Todd is a friend, a writer, and a darn good BBQ cook. He helped me with introductions to both the folks at KCBS and the NBBQN when I was thinking about writing monthly columns. Last year he self published a book containing many of his favorite recipes. I contacted Red and was advised how to self publish using the same company that he had used. I contacted Kristal Shade of Sherman’s Computer Service, Beach Creek PA, and was on the way to being self published.


I received the first shipment of my books in late July. I then began to send copies around to anyone I had an address for, just kidding. I did send out copies to folks that I had come to know while hanging out in the BBQ world for the past 3 years, asking for their thoughts and opinions. I even sold a few copies.


One afternoon my phone rang with a number that I didn’t recognize, it was Dave Dewitt, the former publisher of Fiery Foods and BBQ magazine. Dave is an accomplished writer/author and has written the forward in the first two of Dr BBQ cookbooks. I had sent Dave a copy of the book about 3 weeks prior. We spoke briefly on the phone, he said he glanced at my book and thought I might have something. He said that as far as he knew, there wasn’t anything like this book currently on the market. He then asked if I was looking for a publisher. Dave had a publisher friend out in Albuquerque NM that he had worked with in the past and they would be looking at the book and would be in touch in a couple of days.


To say I was shocked would be a huge understatement. Maybe it was all a dream. I ran downstairs and told Jo my wife what had just happened. The news was greeted by a large yawn along with the question, “what do you want for diner?” Maybe it WAS a dream. (Truth be told, without using literary license, she was very happy for me.)


A week came and went with not a word from Dave or his publisher friend. Was this the classic, don’t call me, I’ll call you scenario? I know, I’ll have my girl call your girl. The trouble was, I didn’t even have a girl, except for my wife Jo, and I know her well enough that she AIN’T answering any phone calls for me, that’s a fact! Boy, I am in trouble, no girl for me, who would his girl call? Maybe Jo would let me hire a young secretary for phone call answering only, hmmmm, maybe not, wouldn’t hurt to ask though would it?


Maybe I’ll call him, nah, best to wait. You have no idea how many times I picked up the phone. Finally almost a week and a half later, the call came. Dave said they had looked over my book and wanted to publish it, but first he had a few questions of me. “What were my expectations with the book?” Dave asked. I then launched into a five minute dissertation about how I just wanted to satisfy my readers hunger for information and try to accomplish something for the greater good along with a bunch of other horse hockey that I myself didn’t even believe. I could tell I lost him just after the “satisfy my readers” comment. As soon as he had the chance Dave asked the next and probably the most important question, “You aren’t expecting to get rich with this project are you?” As soon as I said “no” he seemed very pleased and ready to move onto the next step, a contract would be sent out shortly. Welcome to the world of published authors.


The next day the contact arrived via e mail. I read it over, signed and sent it back. I am on the road to being a published author of my own book. Pretty amazing if you ask me. I am told that the book will be released this spring. I have found that things move very slowly here in the book publishing world, even with a literary license.


Dave thinks there is market for a book on this topic, I hope he is right. Time will tell. I am looking forward to marketing the book and I hope that some folks might read it and become involved in this sport/lifestyle called competition BBQ. That would make it all worthwhile, for the greater good you understand.


I see in the fine print on the contract I signed that I may have to appear at book signings if requested. I knew I should have read that thing before I put my name on the dotted line. Book signings, I didn’t see that before, besides, who in the world would want me to ruin a brand new book by signing my name in it; I guess time will tell us that one as well!


Meanwhile I have a few ideas for my next book that I want to run by you when you have a minute, or maybe I’ll start a new blog, if I could only remember how I started this one, hmmmmm……Now, where did I put that license?

My book, entitled Startin the Fire is a detailed 'how to' guide on staring your own competition BBQ team and is on schedule to be released this spring. It will be available at www.watgbbq.com

JOS BBQ Cooking Class

Unadilla Georgia, here I come


This past weekend I traveled to Unadilla GA to attend a cooking class given by Myron Mixon of Jacks Old South fame. I flew into Atlanta Friday morning, had lunch in North Atlanta with an old friend, and then began the 100+ mile drive south to Unadilla. South of Macon, just off interstate 75, Unadilla is a sparsely populated town located in Dooley County Georgia.


After checking into my motel in Perry Georgia, I traveled another 10 miles south to Myron’s house located in Unadilla. Friday at 6 pm he had a ‘meet and greet’ on the schedule. I arrived around 6:15 and found the yard already packed with a large group of eager BBQ students from all over the Country. As soon as I set foot into the lighted area under the Ezy-ups I was greeted by one of Myron’s staff and the fine southern hospitality never stopped from that point forward.


Everyone was given a name tag and a goody bag while a few of Myron’s gang laid out a fish fry that really hit the spot after a long day of traveling. Myron made the rounds and greeted everyone personally, much of the discussion was centered on what you wanted to accomplish or learn in the next two days of his class.


After dinner and a few cold beers, I was ready to head back to the motel for some sack time as we were instructed to be back at 7:00 Saturday morning to begin to work on the whole hog. Most of the others were as tired as I was and also adjourned to their rooms to get some rest.


The following morning found all the students back on site, notebooks and cameras at the ready, as Myron and his team began to work on the 210 lb hog that was being readied for the cooker. From that point on, it was a full morning as Myron moved from hog to shoulder to the KCBS meats. We took a short break to eat some burgers and hot dogs before we began the afternoon session which went right up till dark.


As soon as the sun set, Myron’s crew spread out a low country boil for supper that was delicious. Not long after diner, folks started to drift off to their motels to get some much needed rest as we were told we had at least as much, if not more, material scheduled to be covered on Sunday.


As promised, Sunday morning we were right back at it as meats were finished and presentation boxes were made. During the entire session Myron was clear and very thorough with the information he was presenting. Many times adding in some of the famous ‘color’ that he has come to be known for around the BBQ circuits.


Myron Mixon is a 3 time World Champion that has won many contests in an assortment of sanctioning body’s all across the Country. He has been cooking competitively since 1996. With his trademark hairstyle and black shirt he has become one of the most easily recognizable figures in today’s BBQ World.


Some might say that he is not going to give up all his secrets to a BBQ class, whether he does or doesn’t, no one knows for sure. What I can tell you is this, he gives enough information to fill a spiral note book about ¾ full and that’s for a guy that is not a super note taker. He allows his students to take pictures and ask questions, appearing to hold nothing back. Myron will explain that teaching his students his current methods makes him work harder and get better in order to keep up with or beat the folks that he has taught. Makes sense to me.


The mix of people that were in the class ranged from complete novice non competition, never cooked BBQ before, to guys that have already won more than a few contest Grand Championships, and everything in between. If you ask me, hearing Myron Mixon give his MIM whole hog presentation was worth the price admission all by itself, not to mention sampling some mighty good tasting BBQ.


Overall, there was a lot of good information disseminated and a ton of questions answered. The information was presented and demonstrated in a clear and concise manor. Recipes, formulas and mixes were all given including all measurements and amounts. Sources and websites used to gather needed supplies and equipment was provided. Was information held back? I think not. Will Jacks Old South be doing their contest cooking exactly like presented next season? Maybe not, but I think it will be very close. Will Myron Mixon continue to work to improve his product each and every time out? Without a doubt, I believe he would be doing that even without giving the classes.


The huge question now is can I take any of the information and apply it to my competition cooks, only time will tell. What I do know is you could give 10 cooks all the same box of cake mixes, the same type of equipment, and you will get 10 different cakes, every time. I am hoping I can bake a cake somewhat similar to what I saw this weekend. I am looking forward to trying some of the things I was shown and plan to begin this Sunday. After all, there are only 150 days until Salisbury and I have a lot of work to do.


Additional note:
Be sure to watch December 3 at 10 pm on TLC for the new show called the BBQ Pitmasters. The series will be shown in 8 segments which includes BBQ contests from all around the Country. Highlighted teams include Jacks Old South, Cool Smoke, Woodchicks, Slap Yo Daddy and many more.

Diamond State BBQ Championship

Ain’t this suppose to be fun?
What’s with Mother Nature, doesn’t she like to Que?

The first two years we competed on the BBQ trail we cooked in a total of 11 contests. Out of those events, with the exception of a brief shower at Dover in 2007 during the tornado, we were operating in dry conditions. We had a lot of fun. This year was quite different.


April found us in Salisbury, no rain, but we had a huge wind gust come out of nowhere Friday afternoon and destroy a bunch of equipment including our brand new 10X20 canopy. In May we cooked in Green Lane PA, heavy rain the week before the event made the contest grounds a sponge, no rain fell while we were there, but it wasn’t for lack of trying.


June we signed up for an event to be held in a horse arena in Upper Marlboro MD. Again heavy rain preceding the contest day played heck with the set up conditions. Late Friday night we received torrential rain for about 1.5 hours, making for some interesting waterways and ponds around the entire contest area.


Our next contest was Bel Air in August, nearly perfect conditions, that was fun. Then came New Holland, the party was over. It rained all day Friday and on and off during Saturday morning and afternoon, the skies clearing just before awards. Most of the gear was put away wet and had to be dried after returning home, a royal pain.


Harrisburg PA was in early October, showers Friday evening and overnight caused a few minor adjustments, but overall, most of the equipment was dry before being packed. Dover DE was next on the list and up to be our last event for 2009. Looking at the forecast the week before the event would have one questioning ones sanity. Jo, my wife, even went as far as suggesting that we scratch, stay home and stay dry. “Never”, I think was my reply, besides, the weatherman is usually wrong in my book. What does he know?


To say it rained at Dover this year would be an understatement. It rained, it blew, then it rained some more. Couple the rain and wind with temps in the mid 40’s and you’ve got yourself some miserable conditions. Oh and did I mention the wind, steady at 10-15, gusts 25 to maybe 30, everything had to be tied down. At times, I felt the entire operation was going to lift off and sail into space, fortunately for us, it did not.


My point here is, this was not fun. We set up in the rain, cooked in the rain, slept in the rain, walked to the bathrooms in the rain, tore down in the rain, well, you get the picture. It even rained Sunday and Monday following the contest. The first dry day was Tuesday where things could be spread out to dry.


Now, don’t get me wrong. We made the best of the circumstances, but to say that this was an enjoyable weekend would be like saying it is fun to stand around in the same damp clothes for 2 days, fun, it ain’t. My question is, when would a forecast be dismal enough to say, “we aren’t going, we’re going to sit this one out”. I guess I will answer my own question, never. We like to cook too much, we enjoy the camaraderie, the friendship, the competition, if we are signed up for an event, we are going, no matter what. Some might say we have more heart than brains, and you know, I think that some would be right. Nevertheless, 81 teams braved the elements and cooked their hearts out in the rain at Dover this year and we were proud to be one of the field. The field, by the way, contained some of the premier teams from all around the Country, some from as far away as Texas and California.


The who are those guys? team finished the year with a 16th place overall finish at the Diamond State BBQ contest, nothing to scream about, but somewhat respectable considering the competition. And even though it took a week or so to dry out all of our equipment, we are all looking forward to next April when the BBQ season begins around these parts with the Pork in the Park contest at Winterhaven Park, Salisbury MD. Let’s just hope that it is a sunny weekend!

The Turn-in Window

10 minutes seems like forever…or does it?


If you think back to when you were in high school and the clock on the wall said there were10 minutes until dismissal, sometimes it almost seemed like time was going backwards. At the very least, it certainly seemed like time was standing still. In a KCBS BBQ contest you have a window of 10 minutes, 600 seconds, in which to submit your entry to the judges. To the non contestant, I am sure this seems like plenty of time. Most times it is, sometimes it’s just not enough.


The importance of time is stressed to the BBQ teams from the moment you decide to enter a contest. Most events require entry forms be submitted by a deadline date. When the information packet is sent to the head cooks, they are told what time to arrive on site, the times for the cooks meeting, when meat will be inspected, when turn-ins begin, even when you are allowed to leave for home. While at the cooks meeting, the contest reps again go over turn-in times, when they begin, how long they are open, when they end. Also present at the meeting is the official contest clock. The time is shown to all present in case anyone would like to synchronize their watches. Although in today’s world of cell phones and atomic clocks, synchronizing wrist watches is just about a thing of the past.


At most contests, the reps will stop around at each site on Saturday morning with the official contest clock in tow; again, so that the teams can make sure they know exactly what time will be used to determine the all important ‘turn-in’ window. The point of all this, everyone knows what time it is on Saturday morning at a BBQ contest. Now, if I can digress, knowing what time it is and completing a multitude of tasks within a certain timeframe are not the same.


It doesn’t happen often, but it does happen, teams receive a DQ for a late turn-in. A person on the outside looking in might say “how can that be?”…those on the inside know, “oh, it be”. While at a contest, I am constantly amazed how fast time moves. Early Saturday morning it seems like you have forever to get things done, things are relaxed, folks are shuffling about. Perhaps, many are suffering from a little bit too much merry making the night before, maybe some are just not morning people, I believe most think things are completely under control. For me, it is up early to get the ribs on, check the big meats, maybe grab some breakfast. Before I know it, its time to get the chicken started.


Now, I think I need to mention here, due to my own madness, my chicken cook has expanded into a 2.5 hour process. This procedure has severely limited me on any and all relaxation that might be available on Saturday morning at a contest. No matter how hard I try, it seems that as the magic time of 11:55 approaches, I am always behind were I should be. Being behind is not a good thing. I hustle, bustle, poke and prod all in an attempt to get the chicken into the box at a decent time. What is the optimum time you ask? I try to shoot for 12:00 on the nose. For whatever reason, it seems I always enter into the backside, (the last 5 minutes), of the window. Depending on how far our site is located from the judges’ tent, the backside of the window is not a good place to be. However, it seems I am always stuck in the backside, of the turn-in window that is!


Once we enter into the backside of the chicken window, it seems like we can never get out. We will be rushed and behind all day. I look up at the clock and know we have 25 minutes to get the rib box ready, more than enough time. I have a minute or two to relax, yea right. The next time I glace at the clock, it is 12:20 and my ribs are still spread about the cutting board. I look again after applying the finishing touches to the ribs and again we are right there in the backside, once again. Only this time, we’re stuck a little deeper.


The pork box for me is one of the most time consuming that we have and I can’t explain why. We don’t do all that well in pork; it just takes me a long time to prepare a mediocre pork box. Having to rush the box as a result of our presence in the backside surely doesn’t help. At this point I have stopped even looking at the clock and am relying on my teammates shouting out the time remaining until the lid must be closed. Our team runner usually whispers gently to me when I am in the backside of the backside for the pork turn-in. If you believe that one, I have a bridge to sell you.


Our brisket box usually assembles fairly quickly. Most of our time here is spent trying to determine which slices we will submit. Some times, the choice is made for us as a result of the contest submission being the best of the worse. Other times, we actually have to decide which we like better, and that is a good thing. The other time wasting issue I have found during the brisket portion of the contest is trying to find someone to help me taste and sample the cuts. Usually by now, no one on the team wants to put a piece of BBQ’ed meat into their mouths, no matter how small. Eventually, we get it done and the box goes in, hopefully on time.


For us, if we get behind early, we stay behind. If our 1st box goes in on time, we usually stay on schedule, with emphasis on the word usually. At a contest, every once in a while, you’ll hear that a team was DQ’ed for a late submission. In other words, getting stuck deep in the backside. You can see how it can happen, just don’t let it happen to you. Whatever you do, take whatever measures are available to avoid being late, after all, you’ve got 600 seconds!

Keystone BBQ Classic, Oct 2-3 2009, Harrisburg PA

A shocker……….


While on the way home from New Holland, sitting on a butt-doughnut, nursing a sore rear from the spanking that we just received, I got a call from teammate Bobby. He was traveling home with Al and they had a conversation about what they felt was our dismal showing at the Summer Fest. They had an idea, why don’t we sign up for the contest in early October just up in Harrisburg PA. See if we could turn things around a bit, blow the stink off so to speak.


Keep in mind; these are two guys that have made rumblings about next season cutting back on the number of contests we are currently cooking. Was I hearing them correctly, they wanted to sign up for an addition event, one that wasn’t already on the schedule. “But that is only two weeks before Dover,” I said, as I have heard complainants in the past about the short time between Bel Air and New Holland. “We know, see if you can get us in” was the reply, talk about a shocker.


A search around the net, a few emails and before I knew it I was inking a check and sending it off to Harrisburg PA. Erich was already committed to a family obligation and would have to miss the show but it looked like everyone else was in. This first weekend in October was a busy one for BBQ teams, The Royal in Kansas City and a contest down in Front Royal Virginia would be pulling the teams in different directions.


Al and I met early Friday morning then drove north to Harrisburg. The contest was being held in conjunction with a livestock show that had been going on all week. The organizers had us set up on the front lawn of the huge farm complex. Level sights, free ice and clean indoor toilets made this set-up one of the best of the year. Twenty-two teams had signed up to cook in this second year contest. This was the first year the event was sanctioned by KCBS and it had been designated as a State Championship, meaning that the winner would qualify for consideration for entry to next years Royal and Jack Daniels invitational in Lynchburg.


Friday’s weather threatened all day but never rained. We had a few showers after dark, nothing too long or heavy, not bad at all. By midnight, the showers had quit and the nearly full moon was struggling to make an appearance. The cookers were lit; the meat was loaded, so far without a hitch.


Saturday morning broke with a beautiful sunrise, the rain was gone and it seem like all was well. Little did we know, the now famous BBQ gremlins had sent a squad into town during the night while we slept. I had figured that we may not see them this weekend with so many other contests going on, I thought they’d be spread too thin and not have the manpower, or the interest to cover a second year event in the capitol city of Pennsylvania. Boy, was I wrong.


As I reported earlier, Lettuceman Erich was unable to join us this weekend. Jo jumped in and did a fine job preparing the boxes, so that wasn’t the problem. The problem was, we were a man down. I have said in the past how well the team was working together and I meant it. Everyone has settled in and knows what has to be done and when. Very few directions, instruction, or requests have to be made or given. Stuff just gets done. When you remove a wheel from the cart, the cart still moves forward, it just wobbles a bit.



Let’s just leave it at that, our cart was wobbling with the absence of lettuceman Erich. Several times during the morning’s activities, Jo commented that I needed to lighten up, relax, get some mojo working. Our usually good mojo apparently was on vacation with Erich and his family just north of us in the Poconos. It just seemed like we couldn’t get anything right. We struggled, I cussed, the morning moved on. Its amazing how what seems like a very small issue can be turned into a mountain when accentuated by a short tempered fat guy swearing and tossing things about, most times un-necessarily.


One of the lighter moments of the morning even got a chuckle from Mr Doom and Gloom, yours truly. I have been sporting a new look the last three contests, a straw hat. The headgear has been worn at both Bel Air and New Holland without a lot of comment. (very unusual) All of the sudden this weekend, I was receiving sharp barbs and insults in reference to my new skyzoo, of which; I was becoming very fond of. I removed my hat when taking off my apron to make a dash to the rest room during the mornings prep work and wouldn’t you know it, when I returned, I couldn’t locate my new friend. I got busy with other things and figured I had misplaced the hat and it would turn up later. After a long and unfruitful search, I finally spotted my straw hat clipped to the upper support bar of the canopy, out of reach without a ladder, pretty funny. Of course, no one in the site had any idea how it got there, amazing. Maybe the work of the gremlins.


Turn-ins complete, the trailer packed, we sauntered over for the 4:00 awards ceremony which began on time. I ranked our boxes after submission, ribs, brisket, pork, then chicken. The judges were pretty close. We first received a call for 5th place for our submission of chili made from a 4.5 # hunk of Bologna given to each team by the contest sponsor. Chicken, I didn’t think we’d have a chance, 5th place. Next was ribs, 2nd place, pork (usually our anchor) 2nd place, brisket 3rd place. Bobby was standing next to me and looked over, he leaned in to say something, my head was swimming, I uttered something like “don’t count your chickens”, (notice the inevitable reference to my fine feathered friend). Reserve Champion goes to Flying Porkers, who were last years winner. Grand Champion honors go to”who are those guys?” wow, to say I was happy would be an understatement. We let out a war hoot and went as a group to collect our trophy. Pretty cool. A shocker for sure. Gremlins be dammed.


This was our third year as a team. During our short time on the competition trail we have gotten a few calls and even gotten close to a grand a couple of times. Actually collecting a grand championship trophy was a first for our team and truly an amazing experience. I couldn’t have done it without my teammates, Al, Bobby, Erich and Jo, and for that I say thanks. Icing on the cake was my Mother and Father were there at the awards to see us get the win. Mom told me before the awards that she had a good feeling, I guess she was right. The only thing that could have made it any better would have been if Erich could have been there. Today is Thursday, 5 days since our walk, and the first day that my feet have even been close to the ground, a shocker for sure, one I am sure we won’t soon forget.