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
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
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