…..boy, time flies when you are having fun

It is 2012 already.......


It is hard to believe the year is ending. It seems like I just wrote my resolution column for 2011 and now here it is a new year. I have hardly had time to disregard all of my last year’s promises and goals and it is time to do it all over again.


Of course as is always the case, I am exaggerating a bit when I speak of complete disregard of my 2011 resolution list. Upon looking back, I really didn’t do too badly when it comes to the results I desired, but as we all know, there is always room for improvement. More particularly, when you are talking about me, there is A LOT of room for improvement.


One of my sidebar goals I mentioned last year was to loose 10 lbs, I am happy to report, I lost a little over twice that amount. While some of my more comedic acquaintances would ask, where did it go? I assure you, the scale doesn’t lie, well most times it doesn’t. For me, a slightly past middle-aged, waistline challenged, wanna-be BBQ cook, this quest has been quite the struggle. So here we go with resolution #1 for the New Year of 2012;


1) Keep off the weight I already lost and try to drop another 10 pound’s. For you folks that don’t pack on the lb’s just by looking at a cheeseburger on a toasted bun this might seem like an easy endeavor, but I assure you it is not. One doesn’t have to look far around any BBQ contest to see there are many who are in the same struggle. This is particularly hard when the very center of our favorite pastime is slow cooking large chunks of meat, sometimes slathered in sauce and the occasional sipping of an ice cold beverage. Needless to say, for me, it’s a continual uphill battle.


2) Stay focused and work on contest preparation- Both of these items were a part of last years list in some form or another and I think I did a pretty good job, but again, I need work. I will continually strive to keep better notes on my cooks both contest as well as practice and to be more organized in my record keeping. I have been more diligent in doing some of my prep work while at home which has lessened the work after arriving at the contest site. I like the direction I am going here and will continue to work to improve.


3) Allow more time for socializing at a contest- Now, before you drag me before the firing squad for promoting drunk and disorderly behavior at a contest, please allow me to explain. How many times while reading the forum posts and contest wrap-ups do you hear some one say, “I wish I would have more time to get around and see everybody, but I was way too busy” or something to that effect? I feel the same way, and what is worse, many of the folks I have met along the BBQ trail are people I really enjoy spending a few minutes with. I hate it when I don’t get around to see everyone. This year will be different, if possible, I will try to arrive at the site earlier and make an attempt to stay later, not be so rushed. I also believe that by working on my ‘at home’ preparation (item #2 above), this too will free me up for a bit more ‘quality time’ while at a contest. By quality time, I am talking about SOCIALIZING TIME and who could argue with that?


Well, there you have it, my resolutions for the 2012 BBQ season, almost certain to be compromised in some fashion, but certainly made today with all good intentions. Time will tell, as it always does. One thing I know I will stick with, my wish that each and every one of you have a safe, healthy, prosperous, happy and competition successful 2012!

Christmas is coming and the goose is getting….

well you know……waistline challenged


I can hardly believe it; Christmas 2011 is just about upon us. As this much anticipated season approaches, one can almost say that we have had enough, even before the fat man slides down the chimney on December 25th. It seems the overly ambitious retailers in a continuing struggle to beat their competition to the punch have completely thrown the old fashioned notion that the holiday season begins after Thanksgiving to the wind. I think it was the middle of October when I saw my first Christmas commercial on TV and it has only gotten worse. I heard the other day that one of the big box stores plans to open for their Black Friday sale starting on Thanksgiving Day. My question is why bother closing at all, just give the employees 25 minutes sometime on Turkey Day to shovel down their family dinners and keep on selling, that’s what it is all about anyway right? Wrong. I feel bad for those that will have to work to accommodate this madness and hope someday soon that retailers will come to their senses, but this is a philosophical discussion better saved for the editorial pages or the funny papers, you decide.


The holidays to me are all about family, friends, good times and good food. What follows is what has become a holiday tradition of mine of sorts, my Christmas list for that severely addicted BBQ fanatic in your life, or for you, if the sauced stained tennis shoe fits!


1) As I am sure many of you already know, I have an affinity for searching for, collecting and playing songs about BBQ. In other words, I am a BBQ song nut. I came across this tune a year or so ago and thought I would drag it out again for this holiday season. The price is right; you can get the download the MP3 file on Amazon for .99 so it fits into anyone’s budget. The name of the song is Christmas by the Bar-B-Que by Lynn August. Be sure to spell the title as I have it written or search with the artists name. If you like a slightly different holiday tune, you’ll need this number on your holiday playlist.


2) Smokin- by Myron Mixon- Amazon $14.96. In addition to collecting BBQ tunes, I also collect BBQ books. I bought this book when it first came out and have enjoyed both reading it as well as trying the recipes. If you are a competition cook or just a weekend backyard warrior, you will find this book both informative as well as entertaining. Be sure to try the peachy baked beans.


3) The next book has not been released and is due out 3/1/2012. Wicked Good Barbecue is a book written by Andy Husbands, Chris Hart and Andrea Pyenson or as they are known on the competition BBQ circuit IQUE. Anyone that has been around the sport has heard of these guys who cooked this past year in their 10th straight Jack Daniels World Championship. I think I should also mention these guys won The Jack in 2009, need I say more. The book can be pre-ordered on Amazon for $12.91, I have had mine ordered for months.

4) Thermapen Splash Proof Insta-read Thermometer- available from Theroworks $89.00. If you cook inside or out, you need one of these units. Handy, reliable and accurate. The company offers great support and customer service as well.


5) Grand 14” Brisket Slicer- Made by Wusthof- $139.000 – The information on this knife from the site states, “This knife is designed for both the professional and hobbyist cook. A 2mm wide blade with a razor sharp 16.5 degree beveled blade effortlessly slices through the softest meats without tearing. The radial curve of the blade and incorporated scallops will cut blemish free slices with ease.” Mike Faye, MABBQA President worked with Wusthof in the design of this knife and it looks to be just what the Doctor ordered when it comes to slicing brisket. For now, the knife is available exclusively through the store on the MABBQA web site.


I hope this list is of some help to you as you navigate the throngs this holiday season. As you do, please keep in mind the real reason for the season, as well as having a little patience for the folks that will be working during this holiday time. I would also like to take just a brief minute to thank all of my readers for their support over the years. I would also like to wish a happy, healthy, safe and fun filled holiday season to all of you and your families. Merry Christmas!

Buy local this year and help support your nearby economy.

What follows is a short but powerful article written by a friend of mine, Linda Orrison. For those that don’t know Linda, she is involved with her family BBQ business based in Ocean Springs Mississippi. Together they have grown their operation, The Shed BBQ & Blues Joint into 5 locations with the home base covering over 9,500 square feet of space and seating over 500 people. Pretty amazing stuff as well as a real American success story. Anyway, give her article a read and if you have a minute, check out their web site www.TheShedBBQ.com. They also have a complete line of award winning sauces and rubs available at, you guessed it,The Shed Store, check it out.


Just want to let you know we are all doing fine at The Shed. The ShedCrew just jumped on the tour bus and went to our Lafayette/Scott location last weekend to help with the Sertoma Air Show. If you are ever close to Lafayette when it is going on I would highly recommend going to it. It was spectacular! Made me proud to be an American! Speaking of that, I’d like to put a thought in your ShedHed heads.
The holidays are coming up and I’m sure there are a lot of people on your gift lists that you have NO CLUE as to what to buy them. Some of them have everything they need. Some you don’t really know what they need and some you don’t what they like. Makes it difficult doesn’t it.


I ran across an article that really impressed me as to a new approach in our gift giving. With all the overseas factories banging out monstrous piles of cheap goods and merchandise being produced at the expense of our local labor and local jobs we could change this by thinking outside the box.


This year Americans can give the gift of genuine concern for other Americans. There are millions of American made products and services to be found this Holiday season right in our own backyards.


Everyone gets their hair cut. How about gift certificates from their salon or barber? Who wouldn’t appreciate getting their car detailed? Small, locally owned detail shops and car washes would love to sell you a gift certificate.
From small gift giving such as, for your aquarium loving friends, going to the locally owned pet shop and purchasing a cool looking fish to the larger gifts like having your friend or family member’s lawn mowed for the summer, or driveway plowed all winter.


There are so very many locally owned and operated restaurants in our communities where gift certificates abound. What a great idea to give a family a night out on the town! Then there’s uncle Grumpy, think he might enjoy a few rounds of golf at the local course or a dozen breakfasts at the local café? You just might get him to smile!


There are over 25 million small businesses in this great Country of ours mostly struggling in these economically turbulent days, that need our support like never before. This is about supporting home town small businesses….your neighbors with their financial lives on the line…and helping them to keep their doors open.
My conclusion is that if we purchase our gifts locally, we are actually giving them twice. Once to the business owner and then on to our loved ones. I plan on telling the owners when I get there to buy their gift certificates how much I appreciate them and will wish them a Very Merry Christmas and a Prosperous New Year!

Linda Orrison aka MamaShed
www.TheShedBBQ.com

Shotgun Fred Pirkle-

A True BBQ Visionary


If you look back over the many improvements and or innovations in the realm of outdoor BBQing and grilling in the past 20 years or so, few could argue that one of the most innovative is the development temperature control devices for use on BBQ cookers. When you mention temperature control devices the name BBQ Guru comes to the forefront almost immediately. http://www.thebbqguru.com/ Shotgun Fred Pirkle, the founder and developer of the BBQ Guru temperature control devices would be considered by many to be Thee BBQ Guru. Especially when you look at the definition of the word guru: an influential expert; somebody who has a reputation as an expert leader, teacher, or practitioner in a particular field.


I first met Fred back in 2007 when I was in the market for a BBQ smoker. I called him with some preliminary questions and Fred spent a long time explaining the advantages to his product and answering the questions of a complete BBQ novice. I didn’t make a decision right away and what further impressed me was two months later when Fred made a follow-up call to me asking if I had found a smoker yet. Eventually I decided to purchase a new unit from the BBQ Guru. When I picked the unit up at their Warminster Pennsylvania facility, Fred spent several hours with me going over the operation and care of the unit. I was impressed then and continue to be impressed by the level of service provided by his firm.


Over the years I have had the privilege of hanging with Fred and his crew at numerous BBQ contests all over the northeast, many times sharing a cold drink and swapping stories. It is easy to see how Fred comes up with many of his products and ideas; here is a guy that is always thinking of ways to make something better. His parent company, Thermomegatech is a leader in the field of manufacturing temperature control values and devices for use in numerous industries and applications all around the world.


Fred’s talent as an inventor is evident both by the number of patents he holds as well as some of the many ideas and prototypes he has developed, many of them outdoor cooking related. I enjoy nothing more than running into Shotgun Fred at a cook off and seeing what his latest project is. I think what I enjoy most is listening to Fred as he explains the reasoning and or particulars regarding his latest development, passionate would be an understatement.


Not long after they began to distribute BBQ Guru products, Fred and business associate BBQ Bob Trudnak became interested in the growing sport of competition BBQ cooking. They started their own team “The BBQ Guru” in 2005 and have become a force to be reckoned with when competing in BBQ contests all over the Country. During their short time on the circuit, the Guru Gang has collected numerous accolades as well as several grand and reserve championships. In 2010 they took home Reserve Grand Championship honors from the 22nd Jack Daniels Invitational BBQ contest held each October in Lynchburg Tennessee, an accomplishment Fred is quite proud of, and deservedly so.


In the spring of 2008 while at a BBQ contest in Salisbury Maryland Fred suffered a stroke. He has worked very hard at his therapy relating to his recovery in the years since the stroke and had begun to once again become more of a regular on the BBQ circuit. In June of this year, Fred received a setback when he was diagnosed with ALS or what is more commonly known as Lou Gehrig’s Disease. Fred stopped by the BBQ Guru site last month in New Holland, Pennsylvania and was inundated with visitors and well wishers. His spirits were high and I know he will continue with the struggle and challenge resulting from this latest development.


In the past, while watching Shotgun Fred take his walk to the stage at a BBQ contest it was very evident that this is a guy with great passion for BBQ as well as life itself. Few can dispute the fact that the BBQ world has benefited greatly as a direct result of the vision and numerous contributions made by Shotgun Fred Pirkle. He recognizes problems and finds solutions in a way that few others have done. I am proud to call him a friend and look forward to seeing what Shotgun Fred, Thee BBQ Guru, has up his sleeve to make outdoor cooking and BBQ easier and more efficient today as well as going forward into the future. Godspeed Shotgun Fred.

New Holland Summer Fest 8/26-8/27

Who invited this floosy named Irene?


The elephant in the room for this weekend was a pushy, uninvited guest by the name of Irene. The news reports during the week preceding this much anticipated event were dominated with forecasters and prognosticators attempting to predict the future. Whether or not you are a believer in your local weatherperson, the possible tract and estimated effects of this storm where not to be taken lightly.



Contest organizers fielded numerous calls leading up to the contest and had 6 teams cancel, some at the last minute. Most of the cancellations were from teams with waterfront interests and were completely expected. Contest Chairman Chuck Sheffield said they were able to move 1 team from the waiting list to make a field of 67, still 5 teams short of their normal number of 72.



Early on Friday it appeared that Irene would be making her effects know to the southern Pennsylvania region late on Saturday night. As the weekend progressed, her predicted arrival time continued its march toward the contest turn-in window. To say that this pushy bimbo was dominating conversation, thoughts and contestant mind sets would be an understatement. She elbowed her way into the cooks meeting as well as any and all contest related chit chat held throughout. In a typical intruding Mother-in-law fashion, Irene did her very best to cast a pallor over both days of the contest. (Authors note: Any similarities between a Cat 3 hurricane and my or anyone else’s Mother-in-law is strictly coincidental and not by any means meant to be intentional. It is also not meant at all to be derogatory towards hurricanes and or tropical storms)



Fortunately for all involved, the early rain bands were the only effects felt during the contest. Awards were moved up and teams scrambled to get their sites broken down and stowed away before things got dicey. The wind was never really a factor with the exception of a few gusts during awards. One stronger gust got everyone’s attention just before the start of the awards ceremony when it brought down a large tree limb. Fortunately, no one was in the immediate area therefore no one was injured.



Most teams were loaded up and moved off the grassy contest surface before awards. Sheffield reported the entire area was cleaned up and vacated by around 6:30 PM on Saturday. He also notes the real heavy stuff from Irene did not begin to pound the park until nearly 8:00 pm Saturday night. I guess the weather people were right, although I’ll never admit that one.



The contest Grand Champion was 4:20 Q with Jack’s Down Home BBQ coming in as Reserve. First place chicken was won by Christmas City BBQ while Pigheaded BBQ captured the top spot in ribs. The BBQ Guru walked in the pork category and the contest GC, 4:20 Q was the winner in brisket.



The Summer Fest has three ancillary categories as well. First place for the chefs choice event was Red Lion Spicy Foods. Christmas City was the top finisher in the sausage category and the team of PA Midnite Smokers was called to the stage to claim the top spot in whole hog.



This contest has become a much sought after invite here on the east coast. Chuck and his committee of volunteers and organizers do a fine job and usually the weather cooperates. Spending a weekend in the heart of Pennsylvania Dutch country is a treat no matter what time of year it is. If you want to get on the waiting list my suggestion would be to apply early; this is one you just have to cook.

Holly Smoke BBQ, Easton MD

Those are my guys!


First, a little background for those that don’t know me. My competition BBQ team is named “who are those guys?”. The team consists of my wife, 3 lifelong friends and myself. We began cooking the KCBS series approximately 5 years ago and for the most part, the personnel roster has remained the same during the entire time.


I am the organizer and driving force behind our group. During this period, I have been the been dubbed the BBQ Nazi by my team members. For the life of me I can’t image why. When asked why the moniker, they’ll mumble something about stubbornness, inflexibility, close mindedness, dictator like. I have no idea who they are talking about. I have always run my team with a complete open door policy. Team mates with suggestions for change are always welcomed in my office, that would be the case, if in fact, I even HAD an office.


The truth of the matter is, I don’t have an office and I haven’t been very open to change or even suggestions from the very team I depend on to help me prepare, set up and cook each and every contest I cook. I have said it before, folks that cook contests solo are true ironmen and woman. For me, after a weekend contest, it takes me 3-4 days before my knees stop aching. Cooking solo? I think I would rather stay home, I couldn’t do it. To say I am stubborn and resistant to change would be an understatement, just ask my wife. I do not expect I am much different than any other on the back side of middle aged male in today’s society. You know what they say about old dogs don’t you?


This season I vowed to change, to be more open, to listen more, to even act on and possibly implement properly submitted suggestions from my esteemed teammates. As you can well imagine, this was a large step for me, albeit a difficult one. Notice I said properly submitted, I guess I couldn’t change too much now could I? What I meant was, I would try listening, if it sounded like a well thought out proposal, my response would be, let’s do it. For me, this was huge.


My wife wondered aloud if this same philosophy would be in effect around the house,” come on now”, I said, I was going to be a bit more congenial with the team, I haven’t completely lost my mind. I know just as anyone that has been married for 30 years plus, at home, the wife is never wrong with her comments and suggestions. When she tells me the sky is orange, I say your right and move on, period. How else can you expect to stay married for 30+ years? It’s a good thing my wife never reads my writings, please, if you see her at a contest, mums the word. Let’s keep this between you and I, she really doesn’t need to know anything I have said here, now does she? Besides, anyone that can put up with me for 30 years, well, enough said about the lucky man that am I.


Let me get back on topic, this year I even went as far as asking if team mates wanted to be more involved than in previous seasons. For the most part, I was rejected or ignored. Things have been proceeding along pretty much as usual even after the implementation of the open door policy. I was calling most of the shots, taking all the credit, then looking to assign blame when they did not, just like at work. You can imagine my surprise when the team began making rumblings about cooking a contest in July when I was scheduled to be on vacation.


At first I wrote it off as drunken campfire contest talk. Not that we ever have a campfire at a contest or are ever drunk at a contest. OK, Maybe I am stretching on the last one. Nevertheless, I thought it was all talk in May when I first heard the drum beats. Around the 4th of July, I overheard plans being made, it looked, like it was really going to happen. Then a clandestine meeting was held, I was not on the invitation list, and I believe final plans were made. This was going to happen.


As I write this, the guys are a week away from their debut. I am out of town on vacation and have left the trailer and gear for them to use. Asking several times if there was anything else they needed from me, to my surprise, they didn’t request a thing. As luck would have it, if I wanted to, I could slide by the contest site on my way home. It is right on the way although it would take me a completely different route, a surprising difference of only about 7 miles. Hardly a good enough reason for me not to slide by.


Part of me wants to go, part of me wants to stay away and let them alone, not to interfere. I am not sure what I will do. One thing I know for certain, I want them to succeed, to do well. Not just for me and the who are those guys? name, but for them, the guys. All of them are very good cooks on their own and I want them to succeed in this endeavor. They have always joked they were going to form their own team eventually anyway. Their name, they always said would be “we were those guys”. Next week in Easton Maryland, I wish them success, then I will say, those are my guys!

Toss the bums out!

Term limits for all!

Caution and apologies to my regular readers, this post is not BBQ related it is; however, a topic I feel strongly about. I promise the next post will be on topic, thanks for your patience.

When I was a young man I remember my father giving me a piece of sage advice, when in public, never discuss religion or politics. For the most part, I have adhered to these words of wisdom in my life’s journey. Today with deference to my father, I will make an exception with a short discussion of politics (not BBQ), and this will be done outside my inner circle of family and friends. Before you grab the tar and feather buckets, please, hear me out.


My discussion carries across party lines and in my humble opinion should be of interest to everyone, regardless of what side of the isle you find yourself on…………………two words…….. term limits. We need them now.


Most of the Founders were in favor of term limits, envisioning a “citizen legislature” where interested parties would serve the constituency then return to their regular professions. There were some that favored the thought of self imposed term limits. Back then, no one could even imagine a career politician.
The lack of definitive term limits when the Constitution was first ratified was a huge concern to many of the framers. Roger Sherman from Connecticut wrote” Representatives ought to return home and mix with the people. By remaining at the seat of government, they would acquire the habits of the place, which might differ from those of their constituents. “


Thomas Jefferson and George Mason were both strong advocates for term limits. Mason wrote, “nothing can be so essential to the preservation of a republican government as a periodic rotation of its members”.


One can only wonder what the nations founding fathers would think of Washington today with its career politicians whose sense of entitlement extends not only to themselves, but to their anointed family members.


We have created a ruling class, which is exactly what the founding fathers had feared. If you think about it, the culture of corruption and cronyism that existed in England at the time was the very same reason the founders chose to leave and start anew. Why weren’t term limits included when the constitution was drafted you ask? The framers felt they weren’t needed, why would anyone want to stay on at a part time job?


Another interesting reason term limits were not included was the life expectancy at the time. In the 18th century the average farmer lived to the ripe old age of 35. Our founding fathers never even imagined that a mere 200 years later we would have legislators SERVING for 40 to 50 years!


When the Country was formed, legislators were paid $6 a day, and that was only when Congress was in session They were expected to pay all of their own expenses from that $6 a day salary. Contrast that to today, former speaker of the house, Nancy Pelosi received an annual salary of just north of $200K and to top it off, she has no expenses. When you add in their sweet self imposed pensions, free health care for life (their own plan), 40-50 staffers at your beck and call, tax deductible housing, millions of tax payer dollars to fund your office and travel expenses, free first class travel, free postage, exemption from social security payments, inside information to be able to invest much more lucratively than the rest of us uninformed citizens, the ability to place family and friends into high paying jobs, kickbacks and perks, the best seats at the best restaurants, it is easy why folks are attracted to these positions.


The old adage that they are there to serve the greater good is, in my opinion, a load of crap. They are there to line their pockets and their family and friends pockets with as much graft, money and favoritism that they can carry. Nothing more.


Most scholars would agree, a constitutional amendment would be needed in order to impose term limits on our esteemed members of congress. I think congressman Bob Inglis sums it up best when he says, “asking an incumbent member of congress to vote FOR congressional term limits is a bit like asking a chicken to vote for Colonel Sanders.” In other words, looking to our congressional leadership to solve the problem just aint gonna happen. This movement will have to come from the people themselves.


Thomas Jefferson said, “the two enemies of the people are the criminals and the government, so let us tie the second down with the chains of the constitution so the second will not become the first”.


I believe the second has already become the first. Our Imperial Congress of today is made up of lifelong career politicians who have consolidated such an awesome and frightening mass of power that is way beyond the scope of anything the founding fathers could have even imagined in their wildest dreams. Yet today, the hoards of cattle also known as the American electorate will spend more time watching and voting on the latest American Idol than concerning themselves with the backroom dealings and payolas going on as we speak in Washington DC.


Robert Byrd 57 years
Carl Hayden 56 years
John Dingell 55 years
Strom Thurmond 47 years
Ted Kennedy 46 years


The list unfortunately goes on and on and on. This phenomenon is not limited to the federal government. Right here in Maryland, the alleged Free State, we are all so fortunate to have Thomas V. Mike Miller as the president of the Senate. He has been in the Maryland Senate for a mere 36 years. He has had his son appointed to a judgeship; he even has had the newly constructed senate building already named after him. Come on Mike, enough already. He has murmured in the past of retiring, but after contemplating the thought of no longer wielding the influence stick he now swings wildly about, he continues to run.


You’ll hear him as well of the many other career politicians that continue to suck from the taxpayer teat say that their reason for filing again is “their work for the people is not yet finished, there is more to be done.” Let me ask you this, in the real world, if you were hired 40 years ago to do a job and you still weren’t done, I am guessing you’d hear only two words and they would be “you’re fired”. Term limits, we need them now.

Swinetastic BBQ Festival- June 17-18, 2011

Contest Recap.......


The Frederick County Fairgrounds was the site of the central Maryland Swinetastic BBQ Festival held to benefit the American Cancer Society. This was a first year contest organized by Chris Carter of Carterque Barbeque and Grilling Company located in nearby Mount Airy Maryland. Fifty-three teams signed up to cook this first time event including some of the areas finest pit masters.



Chris and his friendly group of volunteers worked tirelessly to assure the cooks and teams had everything they needed during the two day event. Frequent trash pickups, clean restrooms, and one the scene ice deliveries were just a few of the many items were this event excelled. The continental breakfast put out on Saturday morning complete with still warm gourmet donuts from a nearby Fractured Prune Donut shop were just like icing on the cake.



Live music along with plenty of assorted vendors gave festival attendees more than enough to do both Friday evening as well as most of the day on Saturday. Friday evening was not without its surprises as a cell of heavy rain moved into the fairgrounds area around 5:00 PM dumping enormous amounts of rain accompanied by high wind and a smattering of hail. Mother Nature wasn’t finished yet as she returned around 4:00 AM Saturday morning with a vivid lightning show that was sure to make even the most seasoned storm watcher sit up and take notice.



Saturday morning threatened a bit but the positive vibes of the assembled BBQ teams supplied more than enough mojo to keep the skies dry through turn-ins and for the rest of the day. The teams went on to submit their entries to the judges and then kicked back to await the results while listing to some fine tunes by several local bands.



Friday night’s ancillary seafood category was won by a team named Drilling and Grilling from nearby Glen Rock PA. BBQ Nuts cooking out of Fairfax, Virginia took top honors in the KCBS chicken category on Saturday. Another team from Virginia, Gooney Creek BBQ grabbed the top spot in the rib event. Just Smokin Around from nearby Woodsboro, Maryland took the first place walk in pork. Arlington, Virginias cook team of Patent Pending BBQ were called to the stage to collect first place in brisket.



Grand Champion for this event was PA Midnight Smokers, Paul and Brenda Hess from Willow Street Pennsylvania. Reserve Grand champs were Mike Richter and the Chix, Swine and Bovine team out of Jessup, Maryland. Rounding out the top three overall was Deguello BBQ a second year team calling Springfield, Virginia their home.



Chris says he would like to grow the contest next year. Judging from what appears to be a warm reception from the surrounding community as well as a group of very satisfied BBQ teams, next years event is going to be one you are not going to want to miss.