It has been too long since our last post. You know how it can be. Life gets in the way, interests and hobbies suffer. Rest assured though, we have been hitting the competition trail this summer. Let's look back and see what has gone on since Roc City.
First after Roc City was a trip to Covington, Va for the Covington Cork and Pork Festival.
The competition was held the same weekend that the flooding was taking place just 20 miles away in southern West Virginia. As a result, all of the teams donated their leftover food to Operation BBQ Relief to feed first responders and those in shelters in the White Sulphur Springs area of West Virginia, one of the hardest hit areas. I've always known that BBQ people have the biggest hearts. This just confirms what I already knew. As for our results, we came in 17th overall, including a fourth place rib entry. We have always wanted to win one of the cutting board trophies. Mission accomplished.
Next up was the first annual Salamanca Rock'in Ribfest in Salamanca, NY. The hot, humid, and rainy theme for summer 2016 continued. Even George was looking for some high ground.
Results for this competition were mixed with an 8th in pork and a 7th in brisket.
We had some issues with the other categories, leading to a 21st place overall finish.
Next up was one of our favorite competitions, the Hudson Valley Ribfest in New Paltz, NY. Again, it was hot and humid, with a 100% chance of flies. Lots of them.
Chicken has historically been one of our best categories. So, our low scores this year were a bit of a head scratcher. But, after Salamanca, I sat down and thought through what we were doing. I realized that I had left out a few small, but important details. As a result, we scored an 8th place chicken call with a 28th place finish overall.
So, since reexamining the process worked with the chicken, I reexamined our process with our other meats before competing at the Finger Lakes Fire and Smoke Festival in Geneva, NY over Labor Day weekend.
Our first competition of the year with cool and dry conditions. Very refreshing after the hot and sticky summer. The attention to detail paid off with chicken placing just out of the top 10 with an 11th place finish, 5th place ribs, and 5th place brisket adding up to an 8th place finish overall.
So, that sums up the summer season. I've taken some more notes to capture the little things and we are ready for our last competition of the year in three weeks at the Keystone Classic BBQ Competition in Harrisburg, PA. Hopefully the upward trend will continue.
Finally, I have been cooking and have some new recipes to share. I promise in the next few weeks to post more regularly. Life has just gotten in the way.
Thanks for stopping by,
Bill
The competition was held the same weekend that the flooding was taking place just 20 miles away in southern West Virginia. As a result, all of the teams donated their leftover food to Operation BBQ Relief to feed first responders and those in shelters in the White Sulphur Springs area of West Virginia, one of the hardest hit areas. I've always known that BBQ people have the biggest hearts. This just confirms what I already knew. As for our results, we came in 17th overall, including a fourth place rib entry. We have always wanted to win one of the cutting board trophies. Mission accomplished.
Next up was the first annual Salamanca Rock'in Ribfest in Salamanca, NY. The hot, humid, and rainy theme for summer 2016 continued. Even George was looking for some high ground.
Results for this competition were mixed with an 8th in pork and a 7th in brisket.
We had some issues with the other categories, leading to a 21st place overall finish.
Next up was one of our favorite competitions, the Hudson Valley Ribfest in New Paltz, NY. Again, it was hot and humid, with a 100% chance of flies. Lots of them.
Chicken has historically been one of our best categories. So, our low scores this year were a bit of a head scratcher. But, after Salamanca, I sat down and thought through what we were doing. I realized that I had left out a few small, but important details. As a result, we scored an 8th place chicken call with a 28th place finish overall.
So, since reexamining the process worked with the chicken, I reexamined our process with our other meats before competing at the Finger Lakes Fire and Smoke Festival in Geneva, NY over Labor Day weekend.
Our first competition of the year with cool and dry conditions. Very refreshing after the hot and sticky summer. The attention to detail paid off with chicken placing just out of the top 10 with an 11th place finish, 5th place ribs, and 5th place brisket adding up to an 8th place finish overall.
So, that sums up the summer season. I've taken some more notes to capture the little things and we are ready for our last competition of the year in three weeks at the Keystone Classic BBQ Competition in Harrisburg, PA. Hopefully the upward trend will continue.
Finally, I have been cooking and have some new recipes to share. I promise in the next few weeks to post more regularly. Life has just gotten in the way.
Thanks for stopping by,
Bill
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