Early in the year, I questioned what we were doing. Was it arrogant and wasteful to cook meat to turn in six pieces to be judged? Well, two things happened that week that changed my mind. After the KCBS team meeting at Roc City, I realized that we do this for charity. Every competition uses their event to raise money for charity. Roc City raises money for the Ronald McDonald House. A family that had used the house this past winter came to the meeting and thanked all the teams for what we do and for helping them to raise money to run the facilities. That is all I needed to know. Add in family and fun, and I am in a better place when it comes to competing.
Second, my friend Chilebrown from Mad Meat Genius posted this in the comment section of that post:
"I was wondering why we do this?" Because we love the smell, the taste, the process, the camaraderie, and sometimes victory. We love to spend countless hours practicing and trying new rubs, sauces, and techniques. We love it when our neighbor tells us we should bottle, sell, and is the best ever. We love meeting a complete stranger and we are best friends because of barbecue. A very important reason is charity. The Barbecue community is a generous and compassionate group. These are only a few reasons why we do this."
I couldn't have said it better and I thank Chilebrown for his words of encouragement.
As the season moved forward, we made some new friends and went to different places. As always, we always tried to learn a way to improve each time out. Well, after a few tweaks to some recipes, we received our first awards in chicken, pork, and brisket.
So, the winter is here. It is time to experiment and tweak our recipes for the upcoming season. We hope to see you at a competition in 2014. Stop on by and say hi.
May everyone have a healthy, prosperous, and happy 2014.
Thanks for stopping by,
Now some pictures of the last year.