Archive for the ‘Competition BBQ’ Category
I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin’ Skullies BBQ, LLC, and my first impression right out of the bottle was WOW! It’s tangy first, with just the right amount of sweet and savory in the background. Then comes the kick, not overwhelming but definitely a presence on the finish.
I tried Just Leave the Bones, first on chicken thighs and then babyback ribs, and the results were very good to say the least, but when I used it in my pulled pork recipe, I was absolutely floored! The balance of flavors is the perfect compliment to the tender, smokey goodness of a well cooked pork butt. I will seriously consider using Just Leave the Bones in my competition pork entries this year, that’s how good it is. I can’t wait to try it on Brisket.
Congratulations to Brian on a well crafted competition quality BBQ sauce!
You can find Just Leave the Bones at http://www.justleavethebones.com/
One of my favorite competitions of the year, and by far the closest to home, The Hudson Valley Ribfest this past weekend was a blast. As usual, we met some old friends and made some new ones too. We shared a pot luck dinner with some neighbors and plenty of great food and cold beer was consumed. It just doesn’t get much better than that.
We also had the good fortune to take a walk at the awards ceremony! This time it was second place for chicken. Go Hogs!
BBQ competitions have become very popular in the last few years, and with good reason. If you haven’t visited one, you owe it to yourself to experience the sights and smells, the excitement and most importantly the great food and drink. The teams are prohibited from serving their food to the general public, but you’ll find previous winners vending their BBQ in a carnival like atmosphere that usually includes live bands, rides for the kids and much, much more.
If you happen to make friends with one of the teams and are invited into their cook site (as happens often), you might even get to sample some competition level BBQ. But one word of caution: From Early, early morning on turn-in day until 1:30pm, most teams are all business, and do not appreciate being disturbed in any way. Come on Saturday, or after 1:30 on Sunday when the last entry has been turned in, and you’ll find most teams open and inviting.
If you’re considering entering a competition yourself, visiting one is a great place to start. Talk to the teams, watch them work, check out their cook sites and equipment and take notes. Next, get certified and judge a competition or two so you can see what the turn-in boxes look like, and what appeals to you and the other judges. Finally, gather your equipment, find a good source of quality meats and start practicing so you can develop your plan of attack. The plan should be the culmination of all those steps above. It should be in writing and very detailed. It’s easy to forget something in the heat of competition.
I’ve attached Bob’s Hogs Timetable for our upcoming competition in Rochester, NY to show you the level of detail I’m talking about. I’m also giving you a peek into the ‘secret’ methods we’re using these days in competition. Exact recipes are not included, but you’ll get the idea. Click on the clock to have a look, and good luck!
Here’s what we have so far, maybe more to come…
May 26-27 – Roc City Ribfest – Rochester, NY
June 16-17 – Rock n Ribfest – Merrimack, NH
July 21-22 – South County Balloon Festival – Kingston, RI
August 4-5 – Western Main BBQ Festival – Fryeburg, ME
August 18-19 – Hudson Valley Ribfest – New Paltz, NY
(change) September 15-16 – Harvard Fall Festival – Harvard, MA
This is Mrs. Bob, lending her support and selling our stuff at the Harvard Fall Festival this year. We took 4th place chicken, 10th place ribs, 11th place pork and 11th place overall at this KCBS Massachusetts State BBQ Championship Competition. The event organizers were great and an awesome time was had by all!
There was smoke in the air and some great Southern NY BBQ in the pits at this year’s Hudson Valley Ribfest. Seventy-two teams competed for the New York State Barbeque Championship. I am very proud to announce that Bob’s Hogs got two calls to the stage; Second Place for Brisket and Fourth Place for Ribs. Congratulations Hogs!
And don’t forget, if you want the Hogs to cater your next party, just click on the Catering link on the left side of this page. But don’t hesitate, all bookings are on a ‘first come, first serve’ basis.
So…the countdown begins! 10 days ’til Bob’s Hogs head down to one of the most fun competitions in the Northeast, just steps from the beach in beautiful North Wildwood, NJ. This year the Hogs will be sporting some new team members, some new recipes and a lot more competition experience since last year. We have high hopes!
Mouth watering ribs, chicken, brisket and pork, masterfully marinated and seasoned, then smoked for hours to the point of perfection. This ain’t just grilling, this is art! Who will be the Champion? Come witness barbecue teams from around the country show off their skills in a quest for the best.
But that ain’t all! Nothing goes better with lip smackin’ barbecue than smokin’ hot blues. So, you bet we have that too! The Anglesea Blues Festival℠, held in conjunction with the New Jersey State Barbecue Championship℠, will be bringing you the best blues acts this side of Beale Street.
Getting hungry’? You’ll find barbecue so good you’ll cry, offered by championship vendors, as well as a variety of other treats to satisfy every appetite.
And of course you won’t want to miss the live cooking demonstrations, special displays, certified judging class, and much, much more.
And did I mention admission is free! Don’t miss the New Jersey State Barbecue Championship℠, July 9th, 10th, and 11th, 2010
The New Jersey State Barbecue Championship℠ benefits the Anglesea Volunteer Fire Company, serving the community since 1897.
Bob’s Hogs went up to Merrimack, NH June 11th through the 13th for the New Hampshire State BBQ Championship. Thanks to Erik, Michael and Drew for standing in for the original Hogs. Nothing was lost in the transition, and everything ran very smoothly. The original Hogs would do well to check out the story of Wally Pipp.
We were camped next door to Mr. Bobo, a good guy and a great competitor. Some friends of Erik’s stopped by and a good time was had by all.
When the calls came, we took sixth place in ribs and tenth in chicken. An equipment malfunction caused our briskets and pork butts to get over cooked by about 6 degrees; not acceptable for this level of competition. The fan controller has since been sent back to the BBQ Guru for repairs. Hopefully it will be back in time for our next comp in Wildwood, NJ on July 9th, but we will have a Plan B in place if not.
6/12 – 6/13 Rockin’ Ribfest in Merrimack, NH
7/10 – 7/11 State Championships in Wildwood, NJ
8/21 – 8/22 Hudson Valley Ribfest in New Paltz, NY
9/18 – 9/19 Harvard Fall Festival in Harvard, MA
10/16 – 10/17 Smoketoberfest in Chambersburg, PA
Pork in the Park 2010 results are in! 134 of the top teams in the east competed and a great time was had by all.
Bob’s Hogs placed as follows:
Chicken – 16th place
Ribs – 19th place
Brisket – 22nd place
Pork – 114th place (yikes!!)
Overall – 32nd place
Follow your nose to Maryland’s Eastern Shore for the Pork in the Park BBQ Festival at Winterplace Park in Salisbury, Maryland on April 16-18, 2010. This family-friendly Maryland barbeque event has grown in leaps and bounds since its inception seven years ago, and over 130 BBQ teams will compete in this year’s competition.
Each team will spend the weekend slicing, seasoning and sizzling pork, chicken and beef in hopes their cooking will earn them a portion of the $18,000 in cash prizes and invaluable bragging rights on the Kansas City Barbeque Society (KCBS) BBQ Circuit. The competition decisions lie in the hands of the KCBS certified professional judges. Judging is done in many categories including whole hog, beef, chicken, pork, ribs, anything butt and a special seafood.
The festival surrounding the competition is three days of events with entertainment the whole family will enjoy-all for only $2 per person and kids under 12 are free! Taking part in the largest KCBS Festival on the East coast, attendees can enjoy live entertainment including blues, country and southern rock on our festival stage. Friday night will offer a Froggy 99.9 Country Showdown and Saturday night welcomes the return of the 96 Rock Battle of the Bands. All entertainment is included with admission and attendees are encouraged to bring a chair or a blanket to grab a great seat. Sunday afternoon will feature the Wheels that Heal Car Show and the inaugural Backyard BBQ Amateur competition.
Many regional craftsmen and artists will also take part in the festivities offering their jewelry, pottery, photography and artwork. Children will enjoy the wide selection of amusement rides, slides and games. On Saturday kids will can enjoy a special area of their own- the Piglet’s Korner, which features free crafts and entertainment.
Many different types of food including pulled pork sandwiches, ribs and beef BBQ will be available. This scrumptious barbecue-some of it cooked by competitor teams themselves-and other festival style food will tempt your taste buds. Fresh squeezed lemonade is always a festival favorite. A wide selection of beer and wine will also be available including Delmarva’s own Evolution Craft Beer and Bordeleau Wine. Wine from Maryland’s Boordy Vineyards will also be featured this year.
The festival is open from 4pm to 10pm on Friday, 10am to 10pm on Saturday and 11am to 5pm on Sunday. The Pork in the Park BBQ Festival is sanctioned by the Kansas City Barbecue Society and presented by Wicomico County Recreation, Parks and Tourism.
Click here for 2009 BBQ Competition Results
BBQ Competitor Application and Information Now Available
Sponsors Being Recruited for 2010 Pork in the Park BBQ Festival
Want to be a BBQ Competition Judge? Sign up to be a certified KCBS Judge.
Volunteers Needed: Download Volunteer Application