Blues-BQ 2006 Pictures
Photos from our third competition
May 19, 20, 2006
|I got a lot more photos at Carmel this
year. As we do this more, we find we have more downtime, so I
tried to get some shots to share to let people see what a competition
might look like. Here's a shot of our booth, with Mark, me and
Tony Hunter of Indy Smokehouse BBQ. Tony joined us for the comp,
and was a huge help again!
|This is a team that
were competing for the first time, and I'm more than sure they did
better than we did!
|You see just about anything at a comp
for a booth. We've gone from a bunch of cardboard boxes and a
borrowed EZ Up to having a trailered smoker and a closed trailer with
better organized bins and multiple EZ Ups. Some people have
inside kitches with AC, and some just show up with the least they can
get by with... And you never know which of those are going to be the
to always do well in comps. They took 5th overall in Carmel, and
you'll see their name in results in about any comp they do. On
top of that, they support other teams really well. Todd has yet
to take me up on the offer of a beer, but they cheer on other teams as
much as they do themselves.
|Brian Pearcy is the BBQ Guy,
and he's another one that will show up in the results of about any comp
he cooks in. On top of that, he's got a great blog, and he and
his wife a really nice. I got a chance to talk to them briefly in
Carmel, and I hope to have more chances as I do more comps. Linda
does her own blog, too. Brian took an 8th overall at Carmel.
|I didn't get a
chance to meet
Snake Pit BBQ. They took a 3rd overall. They obviously have
sponsors... And we're not against sponsors! If you know of anyone
wanting to sponsor a team, send me their name!
|Our Anything Butt entry was my version
of pit beef. We
smoked a top round with Red Gold chipotle tomatoes on it, then sliced
very thinly and served on small artisanal buns with sour cream
horseradish sacue. I thought it looked good, but we didn't do
much in the judging. It was just dinner for us, so I wasn't too
|Prep outside is a
altogether than doing it in a kitchen! The biggest organization
is needed for food prep, and you learn right away what you need to
change. A lot of teams build up table legs to give better height
so they can stand and do all the work.
|It was a great day, with really nice
temps, to set up and
start prep. We were against a fence, so we had kind of a wall to
use, but our space was more than big enough for us. Carmel is
definitely a comp we'll do again (and hopefully do much better in!)
|We tried something
chicken by cooking it at a higher temp. As you can see, it came
out a bit dark. Well, the judges hated it... We took next to last
(the closest we've come to last so far!) The scores were a bit
all over, but that's part of the game.
||We fared a bit better in ribs, coming
in 28th of 38.
They got a bit dark, but tasted good. Part of a comp is getting
judges that either like or don't like what you've made; I thought these
were better than how we did, but it will definitely help us get better.
|We tried to do more
pork this time, and it backfired! We ended up with 35th. I
really didn't get this, as the pork tasted great, and I thought it
looked great, too.
|We turned in some burnt ends with our
Fortunately, this worked for us, and we kind of redeemed the comp for
ourselves by getting an 11th in brisket, our best finish in any
category to date!
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