Roc City Rib Fest 2016 - Rochester, NY

Last weekend, the Three Dogs BBQ roadshow packed up the trailer and headed to the 2016 version of the Roc City Rib Fest in Rochester, New York.  This competition is one of our favorites for many reasons.  But, I would say one of the biggest reasons is that this competition is sort of like the Super Bowl for New York BBQ.  This test of a pit masters skills attracts top teams from all over New York, the Mid Atlantic, and Canada.  

Another wild card can be the weather.  Three years ago Roc City was a complete mud fest with rain dominating the weekend.  Last year was sunny, but it was so cold that dishwater was freezing in everyone's pans overnight.  This year?  Mother Nature dialed up an August weekend with temps in the shade running in the 90's and inside trailers at 100+.  Sports drinks and bottled water kept everyone going during the hot muggy days.  George was a trooper though, sleeping through the muggy days in the shade between his numerous drive-by pettings from passers by.

The KCBS competition was on Saturday night through Sunday afternoon, so the day on Saturday was spent catching up with friends, slowly prepping meats, building parsley boxes, and maybe pulling a prank or two on our unsuspecting Canadian friends.

So, after a long night and morning of cooking, it was time to turn in the boxes.  Here is the Lil General in action from Old Virginia Smoke.  Kim runs the boxes as Luke is definitely not built for speed.

Lets got to our boxes, shall we?

The chicken box above came in 19th out of 50.  This entry did win the "Table of Death"  this table was labeled the TOD as all entries scored no higher than our 19th place, with most scoring in the 30's.

Our rib box came in 19th overall.  This table consisted of scoring that was clumped between 19 and 30.

For every TOD, there is also a Table of Angels.  This pork box, while finishing third on the table came in eighth overall, with scores skewed toward the high end of the judging.

Finally, our brisket box.  What used to be our worst category is turning out to be our most improved this year.  This entry came in second overall, with scoring on the table being evenly distributed from top to bottom.

All of the above added up to a fourth place finish overall out of fifty teams.  To be honest with you, I was not expecting much after our cook.  Mostly because we have never been able to manage a call in any of our previous four times at Roc City.  Perhaps the hard work and practice is starting to pay off dividends.  We shall see as the season progresses.

Congrats to our Grand Champion, Insane Swine, owners of one of the best logos in competition BBQ.  Congrats also go out to Old Virginia Smoke, our Reserve Grand Champion.

Finally, we would again like to thank Brian, Kelly, and their entire crew for making Roc City run smoothly.  They always do a great job and this year was no exception.

Next up for Three Dogs BBQ is the Covington Cork and Pork Festival, in Covington, VA.  We hope to see you there.

Thanks for stopping by,

Bill

Roc City Rib Fest 2015: BBQ and Blue Angels

Last weekend, the Three Dogs Road Show packed up and headed to Rochester, NY to compete in the Roc City Rib Fest.

A field of 57 strong teams from all along the Midwest, East Coast, New England, and Canada in both the World Bacon Championship on Saturday and the KCBS sanctioned BBQ contest on Sunday.  What more could you ask for?  Well, how about and airshow with biplanes, parachuters, and World War II vintage planes?  Check.  What about highly trained fighter pilots performing death defying feats?  Check.  When walking out of the trailer on Friday afternoon, I was treated to the Blue Angels, screaming over the Gennessee Valley Park in tight diamond formation, feet separating all four.  This could be a very distracting weekend.

After putting the aerial fun behind us, we started to focus on our Saturday competition, the New England Barbecue Society sanctioned World Bacon Championship.  The four categories were:  Bacon in a Box, Breakfast that had to contain egg in some form, Turkey, and Dessert.

Our breakfast turn in was a sweet pepper stuffed with scrambled egg, onion and bacon.  The turkey offering was a white wine brined turkey breast with a basil pesto and bacon stuffing.  Dessert was chocolate lava cakes with a candied bacon topping.  I thought the turkey dish was outstanding, but we only came in 29th out of 38 with our offering.  Bacon in a Box came in 25th, breakfast in 33rd, and dessert in 35th.  This was good enough for a 34th place overall finish.  Lets face it, we do not do well in the WBC.  But, we keep trying and some year, we just might find what it takes.

Also on Saturday was the Roc City Rib Cookoff, a non-sanctioned event that benefits the Roc City Rib Fest charities.  With some poking and prodding, I talked Hope into cooking our turn-in for that contest.

As you might remember, Three Dogs BBQ was the 2014 Grand Champion in this contest.  We were hoping to repeat.  Unfortunately, we did not.  We came in 43rd out of 54.  More importantly though, I think Hope did very well and turned out a nice box for her first time cooking.  Hopefully, I can get her to try her hand at cooking more often.

In the Sunday KCBS competition, we fared a little better.

Overall, we came in 29th out of 57 teams.  So, no swag for the weekend.  Two positives to take away are that we increased our total score over the prior week in Syracuse with three of our tables falling into the lower half of the scoring for the day.  Also, our brisket and ribs continue to be strong this year.  It looks like our winter time practicing is paying off this summer.  Also, our chicken has picked up where it was last year.  Just a few tweaks with our pork and we will be happy for sure.

We would like to thank Brian, Kelly, and the rest of the Roc City crew for putting on another good festival.  I don't know where you get your bands, but they are always rocking the house.  Finally, congrats to Luke and Kim from Old Virginia Smoke, our Grand Champions and to Bill, Shaune, Alan, and their Jack Russell sidekick Shakes with Smokin' Hoggz (reigning American Royal Invitational Champs) our Reserve Grand Champion.

It is time to take a bit of a rest.  We'll see you in a few weeks in Wilson, NY for the Crossboarder Blues, Brews, and Que.  If you have never attended, I highly suggest that you make some time to go Fathers Day weekend.  The bands are great and the beer at Woodcock Brewing is outstanding.

Thanks for stopping by,

Bill

Roc City Ribfest - KCBS Event

Well, now on to day three of our Roc City Ribfest adventure.  After the soggy and muddy start, the final two days were full of sunshine.  The mud puddles even started to recede a bit.

One of the best aspects in the competition world are the friendships that you make over the years.  We primarily compete in New York, and this was the first competition of the year in the Empire State.  So, it was great catching up over the weekend on everyones lives.

Mitch is exactly where I left him last year, taking a nap.

Hollywood Butt Doubles working on their ribs.

Lets get down to business.  Scores and turn in boxes.

At first glance, it was not a good day for us.   But our overall score, 628.5828, was 20 points higher than last year and good for 42 out of 86 teams, two spots higher than last year.  

Our chicken was good for a 163.9884 and 29 out of 86.

Our grand champion ribs from Saturday were not so grand champion on Sunday.  146.2628 and 73 out of 86, plus a comment card saying they were over done.  I tend to agree.  Some days you are the windshield and some days you are the bug.  We were the bug.

Our pork scored a 155.4744, 55th out of 86.

Our brisket rebounded a bit from Annapolis, 162.8572, 28th out of 86.

Overall, we were happy with our cook.  But, after scanning the scores, we lost at table roulette.  We were on three of the toughest scoring tables of the competition.  Not much you can do there.  It is just luck of the draw.  Judging was tough this weekend.  Some very good teams had some very tough weekends.

Congrats to Priorville, our Grand Champions and to Aporkalypse Now, our Reserve Grand Champions. We had a side bet this weekend as well.  One six pack of craft beer to the overall chicken winner.  Our contribution was Dogfish 90 Minute IPA.  Keith with KC and the Smokeshack Band was the winner and walked home with 91 bottles of fine brew.  Will you be bringing some of your hoppy bounty to Cross Boarder?

Would also like to send congrats to our good friends at Locked and Loaded BBQ.

They had a very good weekend with a sixth place chicken entry.  Also, Caleb entered the Kids Q competition on Saturday.  This years entry was steak.  Caleb cooked a beautiful looking strip steak to perfection and a second place.  Good job Caleb.

Finally, huge kudos go out to Brian, Jon, Kelly, and the rest of the Roc City crew.  You always run a first rate competition and this year, you did so in fire fighting mode.  Finding places for everyone in soft and muddy conditions and providing them with electric and water was a miracle.  We will see you next year.

Next up, Cross Boarder Blues, Brews, and Ques.

Thanks for stopping by,

Bill

World Bacon Championship - Roc City Ribfest

BPart of the day one festivities at the Roc City Ribfest is a NEBS sanctioned contest with a theme: The World Bacon Championship.  This year, the four categories consisted of; Bacon in a Box (no garnish, no applied seasoning or rub), Your take on a BLT, Beef Burger with Bacon, and Bacon Dessert.  This year we teamed up with Sandy from Locked and Loaded BBQ to compete as Three Dogs BBQ for the NEBS contest.  Lets go right to the entries.

First up, Bacon in a Box:

Who doesn't like bacon?  Well, apparently the judges do not like ours.  We placed 41st out of 44 teams.  We did not do well last year as well.  We have just used bacon bought at specialty smokehouses.  To be honest, we are going to have to cure and smoke our own bacon next year.  You are allowed to add seasoning during the cure process.  Lots of teams cure and smoke their own bacon for this competition.

Next up, our take on a BLT:

We went the stuffed tomato route.  I sliced roma tomatoes and scooped out the pulp and seeds.  Then, we coated with olive oil, salt, and pepper.  I placed them in the smoker at 350 F, skin side up, for 10 minutes to get some caramelization on the tomato.  Then, I filled with a mixture of crumbled bacon (cooked on the smoker), diced romaine, thinly sliced green onion, and mayonnaise.  Once filled, we sprinkled panko bread crumbs on top.  This was good for a sixth place out of 44.  Our best showing of the day.

Next was the beef burger with bacon.  This category was open platter, open garnish:

Slider sized burgers, grilled to perfection.  We topped with bacon, BLT dip, and topped the bun with a dill chip.  This entry scored 38th out of 44.

Finally, the dessert category:

Peanut butter, banana, bacon pie, topped with chocolate butter cream frosting, chocolate drizzle, and crumbled bacon on the butter cream.  This scored 19th out of 44.  Not bad considering desserts have been an issue for us in the past.  We may not have won a ribbon, but at 1200 calories a slice, we at least facilitated a visit to the cardiologist for six judges.

So, overall, we placed 31st out of 44 teams.  Congratulations go out to our Grand Champion, Delivering Smoke BBQ from Niagara Falls, Canada.  They also scored a perfect 180 on their burger entry.  Also, congrats to Diva Q, also from Canada, our Reserve Grand Champion.  She scored a perfect 180 for their BLT entry.

As always, the fairgrounds were alive with the smell of bacon.  Just imagine 44 cook sites focused on cooking four bacon dishes.  It is a beautiful thing.

Finally, we would like to thank Sandy from Locked and Loaded BBQ for joining the Three Dogs BBQ crew for the day.  It was a great time working with you.  Let's do it again next year.

Thanks for stopping by,

Bill

The Perfect Rib (For a Day at Least...)

This past weekend, Three Dogs BBQ packed up the road show and drove up to Rochester, NY to take part in the festivities at the Roc City Ribfest.  There are two days of competitions at this festival.  On Saturday, the World Bacon Championship, a sanctioned NEBS grilling competition, and the Roc City Rib Cookoff, a non-sanctioned charity rib cook off, were held at the Genessee Valley Park.  All 86 professional teams are entered into the rib contest and we were joined by 30 backyard teams, 116 total teams, to determine the best rib in Rochester.  The rules and scoring system is KCBS, but the event is non-sanctioned.

Each backyard team pays $40 to enter and the public can pay to judge for $20.  All of the money raised for the rib cook off is donated to two charitable foundations in the Rochester area: Rochester Childrens Hospital and The Ronald McDonald House.

If you follow this blog, you know that ribs have been our nemesis over the years.  But, over the winter, we have put a lot of time into improving our rib scores.  Our prior entries have scored us a 74th and a 47th place.  So, this was our first try with the revamped recipe.  The only thing we did differently was we cooked our ribs 30 minutes more in foil than usual.  Other than that, the recipe was the same that has been posted here.  Why longer in foil?  I was told that for public judging, the judges prefer a rib with fall off the bone meat.  Remember, KCBS judges want their ribs bite through with a little tug. So, that is what we did.

Here was our entry.

Nice color.  Good shine.  How were they?  Well, I give you the perfect rib.  It wasn't a perfect 180.  We scored a 176.5716.  But, on this day, with these judges, at this event, it was good enough to be be perfect.  We are very happy and proud to say the Three Dogs BBQ are the Roc City Ribfest Rib Cook Off Grand Champions.

It is nice to know that hard work, tips from your friends (Chilebrown and Hutch, you have a little bit of this trophy), and patience can pay off in the long run.

Congrats to the Reserve Grand Champions, Shortsville Smokers.  You guys are a class act and fun to be around.  Also, the Rochester Childrens Hospital and Ronald McDonald House are winners as well.  As has been tradition in the past, the winning teams donated back their prize money for these great causes.  Finally, congrats to all of the participants of the Roc City Rib Cook Off.  We will see all of you next year.

Thanks for stopping by,

Bill

Is this a Good Omen?

I got home from work today and my wonderful wife had the trailer packed and ready to go for the weekend.  All we had to do was tie down the smokers and turn the beast around.  Moving a 24 foot trailer in limited space can be a challenge.  But, I am full of myself after todays feat.

I backed that bad boy up in one swing between the well head and our dogwood.

Then I pulled forward and down the driveway.

In one swing, I backed the trailer into its spot, turned around and ready to go for tomorrow.

Hope was quite impressed with me.  So was I.  Is this a good omen for the weekend at the Roc City Ribfest?  Lets hope so.

Thanks for stopping by,

Bill

Naptown barBAYq Contest and Music Festival: A Nice Start to the Season

With great anticipation and a chilly morning, we hooked up the trailer last Friday and drove down to the Naptown section of Annapolis for the Naptown barBAYq Contest and Music Festival for our first competition of 2014.

After negotiating the PA Turnpike traffic and construction and the traffic that only the Greater DC area can bring, we finally arrived at the Anne Arundel Fairgrounds and found our spot.  It was a pull through spot, so no turning around and backing the trailer into our spot.  Things were shaping up nicely.

We set the trailer up, put everything in its place, rubbed and injected our butts and brisket, then sit down for a bit to hydrate.

Proper hydration is key...

We then stopped by the BBQ Guru tent to pick up some new pit probes.  

Same price as online, but no shipping.  So, another win.

After sunset, we fired up our smokers and waited to put on our larger cuts of meat.

Everything is running fine at midnight, so off to bed for some sleep.

We awoke to a beautifully smokey sunrise and enjoyed some coffee.

Said good morning to our neighbors over at Lo and Slo BBQ.

Prepared the ribs and brined the chicken, it was time to get down to some serious BBQ.

Here were our scores.

Now the breakdown:

Our chicken entry was good for a 167.9884 out of a possible 180 and 11th place.  A team best for chicken score.  As you might imagine, I was dumbfounded when I saw the 5 for appearance when the other 5 judges gave 8's and 9's.  We probably didn't deserve 9's, but that box is better than a 5.  But, they throw out the lowest score, so I got over my issues and moved on.  

Our ribs were good for 161.6800 and 21st place.  Again, a team best for total rib score.  They could have been a little more tender.  But, we'll gratefully take this score.  Thanks for the help Hutch and Chilebrown.  

Our pork box was good for a 159.4056 and 32nd place.  I thought these butts turned out so good that for the first time, we were confident enough to add pulled, chunks, and money muscle to the box.  But, some may have been a hair over done and it may have been a bit under sauced.  But, overall, I was good with this score.  

Finally, the brisket.

The above box was good for a 153.1544 and 33rd place.  I have to say, I am really proud of this score.  Why?  That flat was downright dry.  Not overdone, just dry.  Then, I remembered Lee Ann Whippen on BBQ Pitmasters resuscitating a dry brisket with her injection and 15 more minutes on the smoker. Guess what?  It works.  Lee Ann, if you happen to ever read this, thanks!

So, overall we scored 642.2284.  This was good for 22 out of 60 teams.  This was our second highest point total ever.  Not bad for the first time out in 2014.  Congrats to 3Eyz BBQ, our Grand Champions and to Lo-N-Slo BBQ, our Reserve Grand Champion.  Full results from the KCBS website.

We would also like to say hi to our new friends Chip and Sally with Big Chippers BBQ.

Chip, that is one sweet trailer!

Finally, thanks to our BBQ Groupies, Deb and Jerry for the moral support and letting us crash at their place on the way home.

Overall, we were very happy with our showing this weekend.  Hopefully we can mike some minor changes and improve on our scores as the year progresses.  

Next up, the Roc City Ribfest in Rochester, NY on Memorial Day weekend.  Hope to see you there.

Thanks for stopping by,

Bill