Monday, July 30, 2007
Thursday, July 26, 2007
I have been absorbed in Harpoon for the last two weeks. Even at work, it's all I have been focused on. This is the big New England event of the year. It's the one that all the other teams talk about. I think we're ready for it.
Part of me regrets the decision to vend both days. It is going to be a lot of work, and it required a great deal of planning. However, in an attempt to keep things simple, we are just going to vend the competition BBQ meats. We are basicly double cooking our competition Q, and hopefully we'll sell it all. I'm excited about our first vending venture. Hopefully the weather will hold off and we'll have lots of customers!
Hopefully a few people who read this blog will be heading up to Vermont this weekend. Please come by and see us! We will also be selling Plowboy's Yardbird Rub all weekend. It's a great new product that won high accolades at the Great American BBQ in Kansas City this year. We're selling big 19 ounce shakers of rub for $8 each, which is a steal. Come grab some!
Heading north in around 10 hours!
Thursday, July 19, 2007
Friday, July 06, 2007
Click here to see me in a TV news spot. For the record I was speaking about our first competition in Rhode Island, not the one in the story.
Click here for a story in the Press Republican. While it's harmless, it is a complete misquote. What I said was "we could care less about the $50 check for winning a category, it's these cheap plastic trophies we want."
Click here to see the Adirondack Daily Enterprise
Some guy recorded me for a podcast but I can't find that anywhere.
Monday, July 02, 2007
The steak didn't do as well. I did a bone in strip with red wine butter, presented (open garnish) on a bed of onion strings with the box lined with a plank of asparagus. As it turned out, at least one judge ate the onion strings with the steak. I intended them to be just garnish. We cooked them an hour before the turn in, and didn't even season them. My mistake. As they say, don't put it in the box if you don't want them to eat it. Took 11th in steak, and 5th overall for the event. A good start to the weekend.
Saturday was the "Buck a Bone" competition. We had never done one of these before. So the question was, how much do we cook? I was very unsure on this one. I didn't want to cook a ton of ribs and end up taking them all home. We cooked 17 racks....and sold every bone in the first hour. Wish I had made more.
We probably broke even with the rib contest. But it was really a lot of fun. We got a lot of positive feedback about our ribs, and the people voted us third place for the contest, only losing to Lost Nation and I Smell Smoke!!! That's pretty good company.
We had hoped to do a lot of hanging around and partying Saturday night. However, it got really cold and rained heavily, so we ended up boarding up the camper early and falling asleep to a movie. The camper has proven to be a huge plus while competing. While it allows us to haul all our gear easily, it is extremely comfortable for sleeping. It was nights like this that made us decide to get the camper in the first place.
Sunday was the KCBS BBQ event, with 36 teams cooking. Overall, we cooked what I thought was some really good, consistent food. I thought the chicken was really good. The scores were pretty high, mostly 7's and 8's, but other teams must have had some huge scores. Chicken was our worst entry, took 19th.
I knew that I missed the mark with the ribs. They were a little tough, maybe a little more spice than I should have used. I messed up the presentation too, when the design I planned didn't fit in the box. We had to blow it up last minute, and the box ended up somewhat sloppy. All the handling of the ribs made them lose that nice glaze too. Two judges gave us 799 on ribs, but the two 6's for taste hurt. Ribs were 9th place.
The pork was what I thought was our best entry. I am very pleased with the injection-spice-sauce combo I have developed for pork. Sheila has been really coming up with some nice presentations, which is helping our overall scores, especially in pork. Scored pretty well, 12th in pork. Thought it would do better though.
Brisket was last. I thought the flavor was right on, but knew it was a little tough. I have been struggling with brisket tenderness lately. I put the best pieces in the box and hoped for the best. To my surprise, we got called for 5th place brisket. The appearance scores saved us here, four 9s and two 8s. Sheila gets credit for this one.
Overall, we were 4th place for the event. A pretty good showing considering the top teams that were on hand.
Now, after back to back competitions, we have nearly a month to recover before Harpoon.