Keystone Classic Barbecue 2013

This past weekend, we competed in our last competition of 2013, the Keystone Classic Barbecue in Harrisburg, PA.  The event is tied to the Pennsylvania Livestock Exposition.  So, you can imagine that we made a lot of four legged friends.

A Six Horse Hitch ready for competition.

Getting all primped before being hitched.

One big dude...

My buddy who liked his nose scratched also posed for a picture.

So, after set up, we walked around and took in some of the teams.  My favorite was Great4UQ.  He just bought this fire truck 2 weeks ago and is going to turn it into his competition rig.  I can't wait to see what they do with this for next year.

Fellow Stumpers Fire and Spice.

And an assortment of teams...

So, how did we do.  Not too bad.  We came in 34th out of 55 with a point total of 615.9088.  A bit lower than our last two times out, but good for our third best score of the year.  The scores overall seem to be a bit lower in Pennsylvania.  We'll just have to try a little harder next year.

Here was our chicken box:

This was good for a 161.6800 and 16 out of 55.  Strangely enough, 16th place over all, but we won our table.  Tough crowd...

Here was our rib box:

This was good for a 155.9772 and 24 out of 55.  A nice 15 point improvement over our last competition.

Here was our pork box:

This was good for a 154.2744 and 37 out of 55.  A bit of a dip after the last two competitions.  I have no idea why.  We thought it was pretty good.

Here was our brisket box:

This was good for a 143.9772 and 42 out of 55.  The flat was a bit over cooked.

Congrats to Flying Porkers, our Grand Champion and Hawg Nation, our Reserve Grand Champion.

Overall, 2013 was a great year for Three Dogs BBQ.  We made some new friends and improved our scores over the course of the season.  Time to take a break and recharge for 2014.  Hopefully we can come back ready to improve even more in 2014.

Thanks to everyone who has supported us over the years and those who visit and comment on this blog.  Now it is time to catch up on some recipes and other topics between now and next year.

Thanks for stopping by,

Bill