Tuesday, October 31, 2006
Sunday, October 29, 2006
This is one of the most prestigious events in the world of competition Barbecue. Teams from all over the country dream of being able to compete in this event. To qualify for the contest you need to win a State Championship or a contest with 50 teams or more. If there is more than one qualifying contest in your state you then go into a draw with any other teams that qualified in that state.
We qualified for the Jack by winning the Massachusetts State Championship and the
We flew out of
Bye the time we were all checked in it was time to get some dinner. It was pretty cold and rainy outside but we decided to walk to Demos Steak and Spaghetti house, a restaurant where we had eaten when we were in
We hit several bars on Broadway including Tootsies and Robert's and got to listen to some great music. By I was ready to hit the sack. A couple of our team members stayed out and headed over to Bourbon Street blues and Boogie Bar and said the house band was awesome. They strolled back to the Hotel around . I'm told Joe ordered some food and proceeded to fall asleep. Doug heard a knock on the door around and had some choice words for the delivery guy who woke him out of a sound sleep. Sorry delivery guy it wasn't your fault.
We got up around and had some breakfast then it was off to
We got set up and I took my Parents to lunch at the famous Miss Mary Bobo's. The food was excellent and we made friends with the Hostess who visited with us the next day at the competition. If you’re in
I also have mixed feelings about our performance at the Jack. We took 22nd chicken, 22nd ribs, 12th Pork and 19th Brisket which put us 12th overall. We never heard our name called once but we actually finished better overall then we have in years past. Really a pretty good showing but not as exciting as last year when we won first place ribs. I guess I should be happy about that but I came into the Jack this year with a confidence I've never had in the past. Well I guess we'll see what happens next year.
Wednesday, October 25, 2006
I just found a blog from another New England team that will be competing in the Jack. The name of the team is Qhaven and this is their rookie season. To earn a spot at the Jack in your rookie season is quite an accomplishement and one they should be very proud of. If you want to see the Jack through the eyes of a rookie check out Ted's blog.
Monday, October 23, 2006
Well the first show of the Barbeque Championship Series aired on Versus last night. So what didn't you see ?
The Woodchicks were late getting a start on their Lobster because Lee Ann wanted to wait and time here Lobster perfectly. The only problem was she had to go up front for the Chicken Judging. Something she didn't plan for. It completely through her timing off and ultimately lost her the battle.
Darrell made the comment to Fast Eddy that he should smack the guy that gave him his stuffing recipe. What you didn't see was Eddy explaining to the judges beforehand that a local gentlaman that he did business with gave him this wonderful family recipe for the stuffing.
On the show the judges looked like it was all just fun and games but in reality they took the judging very seriously. They sampled each entry seperately and judged them for apperance taste and tenderness. It was a very long process, not something you could show on a one hour television program and keep the viewers attention.
The order that the shows are being aired is not the order that they were filmed in.
I've seen comments by some people on the net that they were dissapointed that more cooking was not shown. I'm afraid that some of that can be blamed on the cooks themselves. We were all told that if you are about to do something interesting grab a camera crew and we will film it. Maybe we didn't do enough of that or maybe what we thought was interesting didn't make it past the cutting room floor. This is all pretty new territory and both the cooks and the producers are learning as we go along.
Thursday, October 19, 2006
Monday, October 16, 2006
Well we’ve been driving around the country for the last several years and other then a few minor instances we’ve never had any trouble. I guess we were due. Pat broke down in Cloverdale
We drove about 500 miles in pouring rain that night and decided it would be wise to stop and get a room. On the news we saw reports of Tornadoes and Snow all along the path we had driven. When we drove out to
Now we have to figure out how we’re going to get Charlie the truck and the trailer to
Oct. 29 10:00 p.m. ET Mike Davis vs. Joe Davidson and Hillard Pouncy
Nov. 5 8:00 p.m. ET Bryon Chism vs. Adam Perry Lang and James Britt
Nov. 12 10:00 p.m. ET Johnny Trigg vs. Mike Wozniak and Mike Zofchak
Nov. 19 10:00 p.m. ET Bart Clark vs. Ernie Mellor and Emma Feigenbaum
Nov. 26 10:00 p.m. ET Myron Mixon vs. Jack McDavid and Sara Horowitz (I'm in this one)
Dec. 3 10:30 p.m. ET Semifinal Round One
Dec. 10 10:30 p.m. ET Semifinal Round Two
Dec. 17 10:30 p.m. ET Final
Monday, October 09, 2006
We were also able to redeem ourselves in the Brisket category. We took 37th out of 475 teams. I was very happy with that after how it scored the day before. I cooked the same recipe. We placed 8th in chicken officially making it our best category for the weekend. That's quite an accomplishment considering chicken has been a weekness all year long. The ribs placed 118th not great but not bad considering the amount of teams entered. Pork was 29th which I thought was great in that field. So if you add them all together where did that put us overall ? 4th place my friends. That's right !! Oh yeah !! Wooo Hoooo ! 4th out of 475 teams. WOW !!
I just got some bad news. Pat our team member that's doing all the driving is having some mechanical problems with the truck. He's stuck somewhere in Indiana but he sounds like his spirits are high. Hopefully it's nothing major and we'll see him home soon. Pat did all our meat presentation for the Open Contest. He was a big part of our success.
I need to thank all my team mates. Charlie who trimmed all the chicken and kept the fires burning and got up at 5:30am after partying all night to put our ribs on. Carlotta who does all the box prep and dish washing and runs all the boxes to turn in. Carmen that just looks cute when she goes up with us to receive our ribbons. Pat who did all the driving helped us set up and break down and did some first class boxes for the open. Doug who couldn't make it out to the Royal but he trimmed all the butts and briskets before we left and got us some super cheap nice hotel rooms at the Marriott.
It was a blast and we'll be back next year to do it all again.
Saturday, October 07, 2006
Friday, October 06, 2006
Congrats to Mike and Debbie Davis for winning Grand and the Smokin Clones for their Reserve Grand. Both teams difinately earned it !! They're great cooks.
Allot of my friends also got calls today and I'm syched for them. Pellet Envy, Cancer Sucks Chicago.com, Dizzy Pigs, Philly Pigs, The Slabs, Carcass Cookers, Cool Smoke I'm sure I'm forgetting someone. Don't hold it against me the Agave has been flowing.
Time to put the meat on for tomorrows cook. Ther are thousands of people and whole bunch of parties going on. The music is cranking and the bodies are swaying and it's a damn good time.
Thursday, October 05, 2006
I'll try to post when I land but we have a bunch of work to do when I get there and then I'm supposed to go to Arthur Bryants with some friends if I'm done setting up.
Wednesday, October 04, 2006
I hop on a plane at 6:00 am tomorrow and head out to one of the premier BBQ events in the country. The American Royal Barbecue. We are entered in both the Invitational contest which we will begin cooking tomorrow night and the open contest that we will cook on Friday night. If you've never cooked back to back barbecue contest then you don't know how exhausting it can be. Especially when your cooking in a paved parking lot. Your feet ache, your back aches, your head aches, every muscle of your body aches. Your probably thinking then why put yourself through all that. Because it's a hell of a lot of fun. You get to hang with people from all walks of life all with a passion for barbecue and barbecue competitions. There's some drinking, some bs'ing, some great eats and just a real feeling of community. Barbecue people are the best.
I'm looking forward to seeing old friends and making new ones. Some people set up in the same spot every year and talk to the same people every year. I like to get a different spot so I can meet new people and make new friends. Sometimes you end up next to one of the big names in Barbecue and sometimes you get set up next to a first time team. If you end up next to one of the big boys you should pick their brains and get some ideas to improve your barbecue. Most teams are willing to share at least some of what they do. If you end up next to a rookie it's your job to help them out in any way you can and make their experience as great as yours has been in the past.
We'll be set up in spot 792. Stop by and say hi.
I Smell Smoke !!!
Sunday, October 01, 2006
Is the old saying it's not the cooker it's the cook true ? I don't know but it wasn't dificult operating the Caldera and there's not much of a learning curve to get it to perform.
I cooked all four meats in the Caldera. Two Butts, Two Briskets, Two racks of ribs and eight Chicken thighs. There was plenty of room. I finished the thighs off on a hot grill to crisp the skin a little.