This past weekend, the Three Dogs BBQ traveling road show loaded up the trailer and headed to Clarence, NY for our next to last competition of the year at Oinktoberfest.
Uncharacteristic to The Oink, the weather was spectacular for most of the weekend. No snow or pouring rain. Only a bit of rain overnight on Saturday with a windy Sunday. But, nothing we couldn't deal with.
The evenings were a little brisk, but nothing a fire wouldn't keep away.
So, on Saturday morning, the sun rose, the moon set, and the smoke was rolling.
It was time to compete. Lets review the weekend.
Chicken is our most consistent category and this weekend was no exception.
This box scored a 166.8800, good enough for a 12th out of 66 teams.
Ribs had a bit of a fall off after nice showing at Hudson Valley.
Our score was a disappointing 149.1316, good enough for 49th overall. I tinkered with the cook time a bit. Time to go back to our old method for sure.
After a miserable year in pork, our tinkering under the new rules has paid off finally. This box scored us a 169.1316 and a call at fifth place over all.
Our last turn in was brisket.
Another drop off from our 7th at Hudson Valley. This box scored a 150.2744 and 41st place.
When you add it all up, Three Dogs came in 25th place overall. So, a bit of a mixed bag. But, any weekend you can get a call and a ribbon or trophy is a good weekend.
Congrats go out to our Grand Champions Hawg Doctors and to our Reserve Grand Champs Priorville. Also, we would like to send some good luck to our friends competing at the American Royal and The Jack in the next month: Good Smoke BBQ and Smokin' Hoggz BBQ. Bring some trophies back to the Northeast!
The Oink is a bittersweet weekend. It is the last New York competition of the year. So, it is the last time we get to see our New York and Canadian friends until next year. We can't wait until Roc City already. For everyone else, we will see you at The Keystone Classic BBQ State Championship in two weekends. If you are close, stop on by. It is well worth it for the state fair types of food as well as come high quality BBQ.
Thanks for stopping by,
Bill
Uncharacteristic to The Oink, the weather was spectacular for most of the weekend. No snow or pouring rain. Only a bit of rain overnight on Saturday with a windy Sunday. But, nothing we couldn't deal with.
The evenings were a little brisk, but nothing a fire wouldn't keep away.
So, on Saturday morning, the sun rose, the moon set, and the smoke was rolling.
It was time to compete. Lets review the weekend.
Chicken is our most consistent category and this weekend was no exception.
This box scored a 166.8800, good enough for a 12th out of 66 teams.
Ribs had a bit of a fall off after nice showing at Hudson Valley.
Our score was a disappointing 149.1316, good enough for 49th overall. I tinkered with the cook time a bit. Time to go back to our old method for sure.
After a miserable year in pork, our tinkering under the new rules has paid off finally. This box scored us a 169.1316 and a call at fifth place over all.
Our last turn in was brisket.
Another drop off from our 7th at Hudson Valley. This box scored a 150.2744 and 41st place.
When you add it all up, Three Dogs came in 25th place overall. So, a bit of a mixed bag. But, any weekend you can get a call and a ribbon or trophy is a good weekend.
Congrats go out to our Grand Champions Hawg Doctors and to our Reserve Grand Champs Priorville. Also, we would like to send some good luck to our friends competing at the American Royal and The Jack in the next month: Good Smoke BBQ and Smokin' Hoggz BBQ. Bring some trophies back to the Northeast!
The Oink is a bittersweet weekend. It is the last New York competition of the year. So, it is the last time we get to see our New York and Canadian friends until next year. We can't wait until Roc City already. For everyone else, we will see you at The Keystone Classic BBQ State Championship in two weekends. If you are close, stop on by. It is well worth it for the state fair types of food as well as come high quality BBQ.
Thanks for stopping by,
Bill
It is sad the competitions are winding down for the year. We have all winter to practice but it is not the same without the excitement of the competition. Our barbeques will not stay dormant, you can bet on that.
ReplyDeleteOne to go Chilebrown. Then, the long summer wait. What is a competition team to do?
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