Monday, May 26, 2008

Memorial Day Brisket

Cooked this brisket beginning at 12:15AM Sunday, took it off mid afternoon. Overall it came out pretty good, a little too tender though. But I will take a slightly over-tender brisket over a tough one any day!

Sunday, May 25, 2008

Cost of Competing #2

Case Study #2: Snowshoe Grilling Challenge
Abington, Mass. March 29, 2008

Unlike the FYBO, the Snowshoe was a straight grilling contest, with the categories of fish steak, sausage fatty, beef of any kind and vegetable.

- Entry Fee: $35
- Fish Category: $41
- Fattie Category: $15
- Beef Category: $34
- Vegetable Category: $19
- Garnish: $10
- Gas $50
- Total: $194
- Prize Money: 0
- Calls: 0
- Trophies: 0

Net: $-194

Since this was a one day grilling event and the drive was less than two hours, there was no need to bring the trailer, which saved a lot in gas. We clearly overspent on the fish and beef categories. Was a fun contest, and grilling events are a crap shoot when it comes to scoring. Fortunately, there was no "other" column at this contest, because we were able to do the event with all existing resources, ie foil pans, gloves, charcoal, wood, etc.

Next up will be a look at the Oyster Bay contest earlier this month, with a much more depressing bottom line!

By the way, I've had a brisket on since midnight, and will post some pictures of the finished product tonight.

Thursday, May 22, 2008

The Cost Of Competition BBQ

My next few posts will explore the costs of competing on the BBQ circuit. I decided that this year, I would keep much closer tabs on what I spend on each competition, mostly just for my own curiosity. But I think some may find it interesting, especially those thinking about competing for the first time.

Case Study #1: The Freeze Your Butt Off BBQ Competition, Maynard, Massachusetts, March 1 and 2, 2008

- Entry Fee: $135
- Ribs (4 racks loin backs) $36
- Brisket (1 full packer and 1 flat) $41
- Pork (2 Boston butts) $20
- Chicken (16 chicken thighs) $15
- Iron Chef: $0
- Garnish: $20
- Gas $100
- Other $92
- Total Expenses: $459

- Prize Money: $0
- Calls: Chicken 4th, Pork 4th, Brisket 5th
- Trophies: 3 medals

Total: $-459

The "other" category includes a pro-rated estimate for rubs, sauce, injections, charcoal, wood and other BBQ related expenses only. I did not count the amounts spent on our personal food, beer, etc. This is only a look at costs associated with the actual competition. Also, there was no vending at this contest, as it was really just an event for the teams, not the general public. So there was very little chance to bring in any money.

The calls we got were for medals only and no cash. I believe cash was paid for category winners only in this contest. But to me, this event was more about practice and hanging out with friends, so overall I deemed it a success.

Next up, I will break down the Snowshoe Grilling Contest that took place at the end of March.

Friday, May 16, 2008

Congrats Mike and Kris!

Congratulations to Mike and Kris from Lakeside Smokers, who were married yesterday!

Wednesday, May 14, 2008

Oyster Bay Wrap Up

We cooked the first annual Oyster Bay Smoke & Steam grilling competition this past weekend on Long Island, New York. We went into the event with high hopes, had a lot of fun while we were there, took it on the chin from the judges, then returned home tired and confused. Here's the rundown.
The plan was to stay overnight in Long Island Friday night, as we were supposed to be on site around 7:00 in the morning, and we didn't want to have to leave the house in Connecticut at 4AM. I am not a morning person. So we stayed at a hotel in Melville, NY, around 20 minutes from the contest site.

I packed the truck Thursday night so all we would have to do is throw the cooler in the truck and leave Friday after work. That plan worked out pretty well, and we were on the road at around seven p.m. with the jam packed vehicle.
The drive was rough because it poured the whole ride, but we arrived at the hotel at around 10PM. The cool thing was that Brendan and Julie from Transformer BBQ were staying in the same hotel. Once we checked in, we went downstairs to the hotel bar and had a few drinks and a lot of laughs.

The contest site was a town street in front of the historic railroad station. It was a unique place for a contest. It was hard to tell exactly where to set up, so we grabbed the first spot we could find. Here is our site.
Ended up next to a team from Long Island called "Rub This." I remembered them from Sayville last year, except I did not meet them at that event. They are a cool bunch, and we had fun bantering throughout the day and trying each other's food.

The categories were beef steak, pork chop, chicken and oysters.

For the beef steak, we cooked NY strips with red wine butter. If it wasn't for one of the teams being DQ'd for missing the turn in time, we would have been last place, instead it was 11th out of 12. I'm not going to dwell on this a whole lot but this one bothered me the most.
We bought nice NY strips from a good butcher, gave them a splash of extra virgin olive oil, rubbed with sea salt and fresh ground pepper, grilled to medium rare, hit with a dab of red wine butter and sliced. I would eat that six days a week, regardless of what the judges thought of it.
I'm just bummed we gave the judges three whole strip steaks. Hope they choked on it.
Next was pork chops. Did a frenched chop with apple butter. I thought it was OK. I was hoping the quality meat would carry us here, but it didn't quite get it done. Pork chop was 5th place, our best finish of the day.
The chicken. What might have been.....
I hit them a little too hard with the smoke and left them on a pretty hot smoker a little too long as I was cooking the first two categories. I kind of took it for granted that they would be fine. The color ended up really dark. The meat was still pretty juicy and tasted good, but the color pretty much did me in. Three 5's for appearance tells the story, and the judges were right. It's a meat contest, and the meat didn't look very good. 10th out of 12.

The funny thing is that one of the judges gave this a 9 for appearance.
Oysters was last. Until around two weeks ago, I had never cooked oysters in my life. I have had oysters Rockefeller a few times and liked it, so I decided to make them for the contest. Took a basic recipe and added a few of my own touches. I thought they were good, and some of the judges agreed. Three gave it an 8 for taste, another gave it a 3. Another second to last finish, 11th place.

So in the end, we would have been dead last if it wasn't for the team that got DQ'd in steak. If they had turned in a slab of horse meat we would have been last. It was not the best feeling for sure. Transformer BBQ won the grand championship and just rocked the whole event. Sheila and I tried so hard to be happy for them but we were both pretty depressed. They obviously cooked some killer food.

Transformer BBQ
I was really bummed because this is basically it for us on the competition circuit for some time, and we will have to wait a long time to redeem ourselves. Sheila is now seven months pregnant, so we cannot commit to any more competitions for a while. Our next event will probably be in September. We will be at Harpoon but depending on the baby situation, I may not be there at all. Hopefully I will be able to make it for at least part of the weekend.

Baby Mama Sheila

Monday, May 12, 2008

Oyster Bay Scores

Posting our scores from Oyster Bay for their entertainment value. Enjoy!

Sunday, May 11, 2008

Dead @$$ Last!

Well, almost.

If it were not for one of the teams missing a turn in time, that's exactly what we would have been at the Oyster Bay Smoke and Steam Grilling Competition Saturday on Long Island. We finished 11th out of 12 teams for the event, including dead last for beef steak, second to last for chicken and 10th of 12 for oysters.

I am not really happy with the results but hey, what can you do. Overall, we had a good time at the contest, the weather was great, we got to hang out with some friends and made a few new ones, so the weekend was not a total loss at all.

I will put together a full recap of the contest in the next few days. Check and click pics as I will upload pictures from the event right after I post this.

Wednesday, May 07, 2008

Getting Ready For Oyster Bay

We are heading down to Oyster Bay, Long Island this weekend for the Smoke n' Steam Grilling Contest. As Sheila is almost seven months pregnant, this will be our last contest until after the baby comes.

This should be a fun event. I've never been to Oyster Bay, but I hear it is really nice. We are leaving after work Friday, and are staying in a hotel Friday night near the contest site. We had considered driving up early Saturday morning, but that would have required us leaving at around 4 AM in order to get there early enough. That would have been a long day. Staying overnight Friday will allow us to be well rested for the contest.

The categories are beef steak, pork chop, chicken and oysters. I'm happy with the recipies I have come up with for the weekend, and hopefully we will do well. If not, it will be a long drive home afterwards.