Comments Off on Interview With the Champs – Danny Thomas, Drilling & Grilling
by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
An emerging team on the scene in the Mid-Atlantic right now you better watch out for is Drilling & Grilling, out of Glen Rock, PA. Pitmaster Danny Thomas leads this team that has been competing since 2009 and have started 2017 on a tear…right where they left off in 2016, winning Boo-B-Que in late October. Drilling & Grilling took grand champion honors at the recent Ironman competition in Greencastle, PA in a field of 59 strong teams and followed that up last weekend with a reserve grand champion finish at Interstate in Hagerstown, MD just down the road. To say they’ve got it dialed in right now would be an understatement.
But if you know Danny and have spent much time with the Drilling & Grilling guys, you know they they’re just some great humble fellas dawning their signature cammo who ain’t afraid to have a little fun! I caught up with Danny at Interstate and asked if he’d answer some questions for this month’s edition of IWTC, and he graciously agreed!
Question: Congratulations on your recent win in Greencastle, PA at the Ironman competition. How did it feel to go home with the Grand Championship?
Danny Thomas, Drilling & Grilling:
It always feels good to win any contest, but this one is special to us because we have competed in all of the Ironman competitions and won GC the last year it was just chicken and ribs before they went full KCBS.
Q: How did your cook go…did you feel confident heading to awards?
DT, D&G:
We had a solid cook with no issues. We thought our pork was maybe a little dry but felt maybe a Top 10 finish was realistic. (Editor’s note…that “dry” pork finished 7th!)
Q: Tell us a little about your team and teammates, where you’re from, how long you’ve been cooking, etc…
DT, D&G:
There are normally three of us…myself, my cousin Dan, and nephew John that compete. We all live in southern Pennsylvania and we started cooking in the Fall of 2009.
Q: What kind of equipment do you have?
DT, D&G:
We cook mainly on a Meadow Creek PR 60. I am know for changing cookers weekly, lol, but always go back to the PR!
Q: Tell our readers about the name Drilling & Grilling.
DT, D&G:
I own a Drilling company and back when we started I asked several employees what should the team name be…and Drilling & Grilling is what they came up with and it fits!
Q: How many GCs is this for Drilling & Grilling?
DT, D&G:
Ironman is our fourth GC.
Q: How many competitions are on the schedule this year for you guys?
DT, D&G:
We plan on 13 or 14 this year.
Q: Are there any goals in barbecue you have yet to accomplish that you hope you check off your list this year?
DT, D&G:
We competed in the “The Jack” in 2013 and 2014 and did not get a call…we’d love to go back and hear our name called.
Q:
What makes Drilling & Grilling different or unique?
DT, D&G:
I feel you’re only as good as the people you surround yourself with. That being your wife or barbecue teammates and we have a good team that works together. Each has their place.
Q: This win makes you eligible for the Royal Invitational and a possible Jack draw…will you go out to Kansas City or Lynchburg if your bung is pulled?
DT, D&G:
I’ve never had a desire to go to “The Royal,” but my goal in competing is to go back to “The Jack.”
Q:
I like to ask in this segment, what tip(s) do you have for competition teams to go from good to great and get that GC call?
DT, D&G: This may sound cheesy but it’s just a piece of meat. It should taste like and look like meat…and if cooked properly, any rub or sauce should compliment it and not offend anyone is the key. Q:
Any parting shots or comments?
DT, D&G:
We should make sure we stop and take a moment to thank our Lord and our military for keeping us safe allowing us to live in this great land.
Well put Danny. Good luck to you and Drilling & Grilling the rest of the year and beyond!
Comments Off on Get To Know Eric Forrester, The Ironman KCBS Competition, and Mason Dixon BBQ Supply
Eric Forrester, owner of Mason Dixon BBQ Supply in both Frederick, MD and the flagship store in Greencastle, PA has been in the barbecue game for well over a decade and has one of the most unique contests in the nation. He’s a wealth of knowledge of competition barbecue in the Mid-Atlantic and has always been a big supporter of MABA and a business member of the association for a long time. We wanted to get-to-know Eric a little better and find out more about his start in barbecue, his businesses, but mostly his KCBS competition, the Ironman. He was kind enough to answer all of our questions and I think you’ll agree, it was quite interesting and as Eric is, quite entertaining!
MABA:
Tell us a little about your history in barbecue and how you came to be the owner of two barbecue businesses in the Mid-Atlantic.
Eric:
I was born at a young age and everything after that was blur until I got my glasses at age 7….(Ha, thanks Groucho Marx!) At 14, my first job was in the restaurant business and that continued through and after college. I was recruited by General Mills (they owned Red Lobster back then) to become part of a 5-person team to open new restaurants along the Eastern seaboard. I opened 12 restaurants in 3 years and closed and re-opened another 4 stores.
When the GM stopped opening stores, I was assigned to the Red Lobster in Hagerstown, MD and I decided to go back to school for my masters degree and “escape” the restaurant lifestyle. I catered for a couple of years and after getting my masters, I got into manufacturing and eventually owned a part of a company that made construction equipment. I sold my share in 2001 and became the COO of Blue Ridge Mountain Cookery – BRMC made high-end catering grills for the military, restaurants, rental, and universities. My “foodie” side kicked in and I started getting into competition barbecue on custom smokers that we built and a Jedmaster Smoker. We competed in 10 competitions from 2004-2006 under the name Smoked Encounters of the 3rd Swine. Primarily in MIM (MBN) comps; our best finish was RGC at the National Capital BBQ Comp in DC. In 2007, I left BRMC and started my own company – CELF Services, LLC., doing sub-contract metal finishing work for military applications.
In 2009, things were moving along pretty wall and I was looking for more to do and to maybe get back in the food business. I had decided to purchase a bar/restaurant in Shippensburg, PA; so after my wife stepped on my head (in a good way), I decided not to go into the bar business, but to open a BBQ Supply Store instead – she was good with this! I was friends with the guys at Meadow Creek and was selling their units to the military through a GSA Contract already, so I modeled my store after their store in New Holland. That was it – Mason-Dixon BBQ Supply was born! I still have/kept CELF Services and thought Mason-Dixon would be a write off for me for a few years, but we have done well and it has never worked out that way!
After getting beat up by Maryland customers for a few years, I opened the store in Frederick in 2014 and have considered opening a 3rd location in Winchester, VA…we’ll see.
MABA:
When was the first Ironman event here at Mason Dixon?
Eric:
The first official event we did was in 2012 – The Go Naked BBQ Show(down) – a ribs & chicken Backyard Event that forbade the use of any electronics to prep, cook, or finish with. No pellet cookers, no Guru controls, no electric knives, no stay-in thermos, etc. We kept it as Go Naked for 2 years and then added THE IRONMAN component and turned it into a 4 meat competition in 2013.
Eventually I wanted to grow this into a full-blown KCBS Comp. I had run several other competitions – Smoketoberfest (3 yrs) and the Memorial Day Pignic – and wanted to get sanctioning, but ran into issues with KCBS. Our format was fun, hard, and the teams seemed to like the challenge, but KCBS said we couldn’t force teams to limit their meat…that’s when I had an epiphany (or stroke, who knows) that we could be KCBS sanctioned if the teams voluntarily agreed to the limitations. So that’s what we did and went KCBS in 2014. This is officially our 4th year as a KCBS competition as THE IRONMAN.
MABA:
Talk about the special rules association with the Ironman format?
Eric:
1. No electric devices to be used in the prep, cooking, or presenting of competition meats – no Guru/Stoker/Flame Boss controls, no Pellet Cookers, no electric rotisseries, no electric knives, no stay-in thermometers. Just you, your pit, and meat. (Maverick/Thermopen/stick-in thermos are OK – food safety!).
2. Limited meats! If you call yourself a Pitmaster, you should be able to cook! In most comps you can cook as much meat as you want…but at THE IRONMAN, you can only cook (1) brisket, (1) pork butt, (1) rack o’ ribs, (7) pieces of chicken (1 to taste). There is even a “challenge group” now that puts all (7) pieces of chicken in! (Editor’s note – I have it on good authority that the winning chicken box in 2016 contained all 7 pieces!)
MABA:
What made you decide to do a contest in this non-traditional way?
Eric: As with all good ideas, this was hatched in a bar and drinks were involved. Some of you might remember Tim McMaster (Porter Mac’s Rockin’ Q) and Dave Nash (Pot Belly BBQ)…well, we were all drinking (not sure how that happened) and started talking about the Pitmaster TV show and how one of the competitors on there couldn’t operate the Egg without the Guru…some of you might remember that…ugh. See, I still feel the same way about it. Don’t get me wrong, electronic controls are marvels of science, but you should know how to operate your Pit without one – especially if you call yourself a Pitmaster on national TV. Anyway, one thing led to another and Go Naked BBQ was born.
Two years later we were trying to make it even more challenging and Mark Flanigan suggested limiting the meat. I thought this was a great idea, so we did it and THE IRONMAN was born – incorporating the “no electric” clause as well! We have toyed with the idea of having teams bring their meat in and putting it in coolers, then having a blind draw where the teams “draw” for meat coolers, but I think this will put KCBS over the top and will threaten our sanctioning. This would, however, make the field more level when it comes to meats being cooked, i.e. – one team can afford the expensive Wagyu brisket and another team can’t…but again, I don’t think we can get this through KCBS.
MABA:
This has been a very popular contest over the years, why do you think so many teams like it so much?
Eric:
Well…like any good comp, it has a lot to do with the organizer…ha! We’ve traditionally been the first cook of the season for many of the Mid-Atlantic teams and we are an “inexpensive” contest to start with. A lot of teams really like the different format as well. It’s a challenge and makes you really tend to your pit and your food – one mistake can cost you, there’s no “fallback” entry!
THE IRONMAN now sells out each year and we attract teams from 7 different states and Canada. We are also what I call a “cooks competition” in that, while this is in conjunction with the Mason-Dixon BBQ Open House, we don’t attract 10,000 spectators, so the atmosphere is much more relaxed and the public doesn’t get in the way. The cooks can socialize and have some fun without any concern for the public interfering with their cook…or their fun.
THE IRONMAN has also introduced 22 new teams to BBQ competition over the past few years. This year we’ll have 4 teams that have never competed before. At $200 it’s inexpensive and you don’t have all of that meat cost normally associated with a competition. Also, because it is low-key, these newbies can really talk with other teams and get a leg up.
MABA:
Let’s talk about the weather shall we? Your contest has always been at the beginning of the typical “BBQ season” in the Mid-Atlantic and sometimes the weather can be, I’ll say…interesting in Pennsylvania in late March, early April. Can you comment on that and also give us your annual promise for weather conditions for this year’s contest?
Eric:
As I explain to everyone, weather is a state of mind. Do you see birds whining when it’s cold? No, they just freeze to death and fall off the line! But they don’t feel sorry for themselves at any point! So, while weather at THE IRONMAN has been temperamental at times, it’s still fantastic if you have the right mind-set! And if you freeze to death, we’ll give you a nice send-off!! That’s how we roll!
We’ve had cold, windy nights (I think the record for lost canopies is only at 9!), nice nights, rainy days (maybe a little sleet), and one beautiful day!! So THE IRONMAN, like me, is well-rounded.
Last year, we had a great weekend with temps in the mid 50’s, partly sunny, and no 50mph winds until after 3pm on Saturday. Despite rumors that I had sold my soul to the devil for good weather, that’s completely untru…there might have been some dancing and sacrificing of chickens, but that’s voodoo and not the same thing! This year I’ve sent a letter to Donald Trump asking for an Executive Order for tree-e-e-mendously good weather! I think I’m in!!! But just in case, bring a long sleeved shirt.
MABA:
What else about your contest makes this event special?
Eric:
As with all my events, we do some fun stuff for the teams…on Friday evening we have a pizza party – free pizzas for all teams and team members – after all, who wants to eat BBQ?! I always think we get enough and it’s like a wave of vultures when we bring them – and I never get a piece – but I digress. In an effort to stem the pizza purge we also offer free “Boat Drinks” to all of-age competitors! A fruity concoction of rum and juices to make everyone happy! It’s a grand effort to have everyone relax and visit….because, if nothing else, the BBQ family is great and it’s a lot of fun to visit with everyone.
All of my events also involve charity…gotta give back. This year we are raising money through The Wing Thing – a People’s Choice Wing Competition! All the teams cook 10lbs of wings that are sold to, and voted on by, the dreaded public. This year we are raising money for the Greencastle Relay4Life. They are a good crew and because we work with the local branch, the money stays here and they do great things for the local community. I am a big believer in giving back.
We also invite other charities to come and set up displays at THE IRONMAN. Better Days Animal Shelter will be here, Make-A-Wish is coming, etc. Also, instead of paying Mason-Dixon BBQ, all food vendors and craft vendors have to donate their vending fee to the charity…which is also pretty cool!
LAST, but not least, it is FREE for the public to get into THE IRONMAN. We don’t charge a parking fee or a gate fee. This is a great family event that revolves around the love of BBQ. We don’t run THE IRONMAN to make a profit for Mason-Dixon BBQ. All proceeds from the event go to supporting local charities, team pay-outs, and the coveted IRONMAN trophies!
MABA:
Ok, here’s your chance to plug the business(es)! Anything special going on during the contest weekend for customers, teams, enthusiasts?
Eric:
As I mentioned before, we do THE IRONMAN as a part of the Spring Open House at Mason-Dixon BBQ – Greencastle. In addition to the Competition, we have sampling and demonstrations all day long – I think last year we gave away 400lbs of food! There is also live music, door prizes, etc.
We have a modified Eggfest with demonstrations, huge discounts, tastings, and 15% DISCOUNT ON BIG GREEN EGGS! In addition, if you purchase an Egg that day, we team you up with an Egghead and give you meat – that way you not only purchase an Egg, you cook on it too!
EVERYTHING IN THE STORE (with the exception of Backwoods and 270’s) IS 10-50% OFF. When you have decided on your purchases, you get to pull your discount at the register….and yes, there are 20%, 30%, 40%, and even 50% off discounts in the jar! So Weber, Meadow Creek, Uuni, and Bradley cookers are at least 10% off; as are all accessories – Mavericks, Flame Boss, Spitjack, etc.; all rubs and sauces; and charcoal, pellets, etc. – you get the idea!
270 Smokers will be $100 off and we will waive the freight and crating fee off Backwoods, so they will sell at retail alone!
For teams, we will be offering these discounts on Friday after 2pm as well! We’ll also be offering financing (with pre-approval) for 6 Months same as cash purchases! (If interested in this, let us know at least a week prior!)
Discounts will only be available at the Greencastle store! We are looking to put together an Open House at the Frederick store sometime in May! Any ideas for something cool?
MABA:
Any parting words for our readers or folks on the fence about signing up for the Ironman?
Eric:
The IRONMAN is about 6 weeks away and we are full at 60 teams! Yeah, I know that’s a surprise…it’s a surprise to me too! Ugh. It’s like an addiction, I just can’t say no! But WE ARE NOW DEFINITELY FULL!!!
I’m looking forward to the warm Spring weather and seeing everyone!!!!
By Bill Jones, MABA Board Member and KCBS Master Judge, Table Captain, & Life Member
My wife and I have this discussion every so often and it goes like this – “Do you want Mexican or Chinese food for supper?”
“Sure” I say. And off to our favorite location we go. The owners greet us and will sometime make the comment “You’re back again for dinner?”
My wife will ask “Did you come for lunch here?” Yes. “Then why did you not tell me that?”
I am quite okay having Mexican twice in one day. She just does not get it. So now I tell her – “Italians eat Italian three times a day, Mexicans eat Mexican three times a day, Chinese eat Chinese three times a day…so why can’t I do the same?” And the same goes for BBQ. I have eaten BBQ for lunch AND dinner many times!
Note – she also has this very strongly followed rule. She does eat Mexican or Chinese at a place unless someone we know has eaten there before us and survived! Seems a simple, yet weird little rule. Wish I had followed it at a contest in Westmont, IL this year. That was some awful Mexican food.
As a judge we have some time to sit and talk about the foods we like. Many judges crave ice cream after judging. I am not a major fan of ice cream, it’s just not something I seek out. I do want a Mt. Dew for the ride home and usually get some Chicken Lo Mein from my local favorite Chinese place. No idea why that’s what comes to mind.
Some cook teams also crave certain foods following a cook. I have yet to hear any wanting barbecue though. Not their own, nor anyone elses. I am in the same boat. Every fall we do what we call a Stew N’ Que at our home. About 75 – 100 people are invited and by the time I am done cooking a cast iron pot of Brunswick Stew and 80 pounds of barbecue, I seldom eat any of it. Oh I taste test along the way, so maybe I get filled up on that. But I usually find myself hungry later that evening for anything except barbecue or stew.
Many of our trips to far away lands like North Carolina or Maryland…okay just kidding about that…but when we do travel, we seek out local establishments of the best barbecue in town and then a Mom and Pop restaurant, non chain. We have found some great restaurants in our travels, and some not-so-great ones too. Just like barbecue boxes we judge, you get some great and then some-not-so great.
We see teams and judges doing similar, checking out local establishments. Newbie judges will sometimes ask how I pick the contests I go to. It really has little to do with the contest as much as it does with what’s nearby? Chesapeake, VA contest – County Grill and Smoke House on the ride there the night before and Harpoon Larrys on ride home. Note – I table captain this event because I want to eat at these two places. Tupeolo, MS – Kermets Outlaw Kitchen. BelAir MD – Box Hill Pizzeria crab cakes, yes crab cakes at a pizza joint. Lanexa – Walkers Dam Grill – how can a campground have such a great Italian place? Don’t get me wrong, the contest organizers or the reps also have a lot to do with where I pick to judge. But outside of the barbecue, the local food is what I also seek out. Something out of the way, different, unexpected.
Hope to see you out on the circuit in 2017 trying new places.
Comments Off on Shenandoah Valley BBQ Fest Woodstock, VA
by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
Luke and Leigh Anne of Sweet Tea Blues along with Rolfe jam out at the afterparty!
Autumnfest in Woodstock, Virginia is sort of the unofficial last barbecue competition for many in the Mid-Atlantic region. Because of this, it’s become a tradition that there’s a gathering of teams for a potluck end of the year soiree to close out the season on Saturday night after awards! This year would be no different, except that we would dedicate this party to celebrate Jerry and Mary Dyer of JD’s Smokin Misfits’ barbecue career! What began in the early 80s as a way to relax, ended at Woodstock as Jerry and Mary will turn the team over to their daughter Tracy next year. Oh, they’ll still be around though. Jerry assured me we’ll still see his smiling face and probably even have some “Jerry Juice” in tow!
Team set up on the track in Woodstock with the mountain in the background!
Woodstock is pretty well known for having some turbulent weather. Cold temps and wind are the norm. But, the barbecue gods threw us a softball this weekend, perhaps showing mercy on us for a year of bad winds, snow, rain, and intense heat! Temperatures were in the high 60s to mid 70s all weekend with just slightly chilly, but comfortable temps at night.
Jerry Dyer hosts the good luck MABA shot!
The track at Woodstock, a hot bed for harness horse racing, underwent massive improvements and all the teams were back on the track, but much closer to each other, making it nice to visit and chat with friends throughout the weekend. About a third of the competitors participated in a well run People’s Choice event and the great weather brought out droves of fair goers who enjoyed the many crafters, wineries, and breweries present. All in all, a great event, and weekend!
Ok, now for the all important results!
First place winners:
Chicken – Team Meat Coma
Ribs –Sauce This BBQ
Pork –Sauce This BBQ
Brisket –Rockin Robyns BBQ
Grand Champion – 3 Eyz BBQ
Reserve Grand Champion – Sauce This BBQ
by Stephanie West, “The Neck” Pitmaster with 270 SMOKERS
Thirty-one great teams turned out for Que & Cruz in Louisa, VA. This event, long a staple on the Virginia competitive BBQ circuit, had taken a hiatus for a few years. This year it returned en force as a fundraiser for the University of Virginia’s Pediatric Kidney Research.
This event is organized by three generations of the Small family and held at their campground just east of Charlottesville. Although the rain kept the crowds away, it didn’t dampen the spirits of the teams (nor of the bands, playing beachside all day Saturday). Fittingly, Joe Haynes was on hand to sell & sign copies of his new book “Virginia Barbecue: A History”.
Competitors gather before awards in Louisa, VA at Que & Cruz!
Comments Off on Operation Barbecue Relief Serves One Millionth Meal!
By Bill Jones, MABA Board Member and KCBS Master Judge, Table Captain, & Life Member
We are going to take a break from the articles of What’s In The Box for this edition to announce a very important number…
One Million!
Recently Operation BBQ Relief reached this very lofty number by serving their one millionth meal to disaster survivors in Hammond, LA. One million is a number never envisioned when OBR set it stakes at their first disaster in 2011 in Joplin, Missouri. No one wants a disaster to occur. But OBR has been there to give a person a meal prepared by some of the great cooks in the BBQ world. Since those meager beginnings of, “Let’s go help these people who have lost everything”, to Hammond, LA and the devastating flooding that occured, OBR has branched out to numerous locations. From New York to Florida, West Virginia to Louisiana, Oklahoma to Illinois, Texas, and numerous stops in between, OBR has been there to feed victims and first responders.
So who or what is Operaton Barbecue Relief? OBR is the brain child of Stan Hayes and Will Cleaver. When the tornado hit Joplin, MO that fateful day in May of 2011, Will and Stan both realized, separately, that there was going to be a need for food. They knew each other as competitors from the BBQ circuit, and quickly found they both had the same thought. Competition barbecue team cooks are some of the best cooks and people out there. They also own equipment that can cook large quantities of food at a time, can respond, and be self-sufficient upon arrival. Add this all together and you have the foundation of a BBQ relief team that could be nationwide and respond quickly when called. And as we all know, barbecue teams LOVE to help and give back.
In recent years, OBR has really taken off. As time has passed, staffing has grown and now includes state leads who will help coordinate and advise the OBR home office of the needs in their respective locations. We also have begun adapting to disaster plans on a national level with FEMA, USFA, NFA, etc. OBR has warehouse locations and trailers to deploy with needed start-up materials like tables, chairs, pans, utensils, lights, etc. The cook teams arrive with their cookers and food is ready to be cooked and prepped.
Coming from an Incident Management Team perspective for a disaster, I kind of knew what I was getting myself into by being assigned the lead role for Virginia. Disasters are nothing pretty. Ever. For those of you lucky to have never looked into the face of a person who has lost everything, short of the clothes they have on, you will never forget the joy of receiving food cooked and given to them and their reaction to someone caring enough to provide it. The destruction from a tornado, hurricane, flood, earthquake, even a man made disaster, can overwhelm a community. OBR’s arrival to provide meals is a welcome break from the disaster.
Recently I was asked to take the lead in the floods of West Virginia. This happened to occur on the same weekend as the Covington, VA BBQ Contest. Covington teams all donated left over BBQ pork to me to take to White Sulphur Springs and get a small team up there to start with feeding Saturday evening and Sunday until additional resources could arrive. Tommy Houston of Checkered Pig heard my comments at the contest, drove all the way home to Martinsville Va, loaded his trailer back up with 80 pork butts and several cases of loins and drove all the way back past Covington Monday to begin cooking. I returned with a pick up load of butts and chicken and additional supplies. Kenny Nadeau of Uncle Kenny’s BBQ Team drove to Nitro, WV to set up so we had two operations going at the same time. Our White Sulphur team included several other barbecue cooks along with a great team of volunteers headed up by Buchannan, WV contest organizer Jody Light. She and her team were a tremendous help to give back to a community flat out washed out.
In White Sulphur Springs we got to meet many people whose lives have been turned upside down. One young couple came with their two small children who had with them what could best be described as a stuffed bunny. It was hard to tell for sure as it was torn up and dirty and had seen much better days. The parents told us their story of being away from home when the storm hit, to when they finally were able to make it home the next day to find their home and parents home both gone. They have found pieces of furniture and clothes up to three miles downstream of their two homes. But at that time, three days after the storm, they still did not know where his parents were. It was tough listening to their story and countless others. But as warm as the food Kenny and Tommy were cooking, it was warming our hearts to know in some small way we were helping.
We are very happy with our teams and volunteers responders when a call out is made. If you have never been before and wish to go, please remember you must sign up and be assigned, so please visit Operation BBQ Relief’s web site. You do not need to own a large volume cooker. Hands and feet are also needed to make this happen. And sometimes a shoulder to cry on. Please consider volunteering your time to go on a disaster to help or perhaps lend your support financially. Unlike many other organizations, the money donated to OBR goes 100% for food, utensils, etc… About every $1 donated will feed a meal to a person in need.
I am pleased to be the VA lead for OBR and one of the committee members for planning the BBQ Gives Back Contest in March, 2017. The committee chose to make our beneficiary, Operation BBQ Relief, and as a fund raiser to help in the future of a disaster, whether it be here locally or elsewhere. Please consider signing up for the contest or making a donation to OBR or attending a disaster in the future.
Comments Off on A Chicken in a Pair of Blue Shorts
by Todd Rushing, Pitmaster for No Rush Q
One of the funniest things I have seen lately was a video of a chicken running around in a blue pair of shorts. I’m not sure why I thought this was so funny, but it was simple and it made me laugh. Why would someone put a chicken in a pair of shorts? Even better, why would someone post it on social media and it get thousands of views? Who thinks of this stuff? But it served its purpose and it caught my eye.
In the mastery of cooking KCBS chicken have we gone so far as to put our chicken in the preverbal “blue shorts”? Maybe so. Having cooked many competition over the past few years I am as guilty as the rest of trying to make the perfect pieces of symmetrical little pieces of meat that taste like chicken. Running the gamut of pans, tins, toothpicks and such to make that box get appearance scores of “9”.
All of us eat with our eyes first. If it looks great then we have won half of the battle. But who decides what looks great. Well of course the judges do, but have we polled them and asked lately what constitutes “great” looking chicken? I’m sure some have and others have not. But I am also sure that if you ask 10 judges you will most assuredly get 10 different answers of some variation therein. In the end, I know that appearance scores are not weighted nearly as high as taste and tenderness but you better not overlook them or your overall scores will suffer. However, as of late it does seem that chicken can look more like “chicken” and be okay. That’s good news in my book. It allows us to focus more on cooking the meat and flavor profiles.
This sport of competition barbecue is so very subjective. There is no defined goal line, goalpost, or home run wall that will give you a predetermined score. Your game plan must involve the knowledge and experience gained over time to hopefully be at least 1/10th of a point better than your competition. As it relates to chicken…well if that means putting it in blue shorts make sure you check his waist size and get some that fit nice!
Comments Off on MABA Launches New Member Newsletter
MABA’s new electronic newsletter debuted May 19, 2016
MABA—Off and Running
Welcome to the first of MABA’s new monthly newsletters. We’ve had a busy first couple of months in getting the new board situated and gathering feedback from the membership on MABA’s programs and services.
Your voices have been heard. We received more than 120 responses to the membership survey that we distributed in early April. As the weeks and months unfold and we continue to analyze the data, we will be sharing the results with you and how we plan to act on them.
This newsletter is a direct reflection of those survey results. More than 90% of you responded that you would like to see a monthly newsletter from MABA, with interviews, contest write ups and calendar updates. The board has undertaken this initiative to keep you better informed on the reason we’re all apart of this family–barbecue.
On behalf of the Board, please enjoy this first edition! If you have an interest in contributing to the newsletter, please contact Brian Walrath at brnwlr@aol.com.
By Stephanie West, MABA Vice-President and “The Neck” Pitmaster for Team 270 Smokers
A beautiful brisket box from 270 Smokers!
For years, I couldn’t walk out of a BBQ store without a half dozen bottles of the latest rubs and sauces. No doubt, with just a tweak of this or that (or as we jokingly say “Blues Hog plus….”), we could surely hit on just the right flavor profile to win over those 6 judges! How easily I was distracted by “hope in a bottle!”
The fact is, our time is better spent focusing on tenderness (even though it’s a mathematical contradiction with the KCBS scoring system). After 21 comps in 2015, our team is convinced that judges nationwide are much more consistent in their interpretation and scoring of “tenderness” than they are in “taste”. And they have a hard time getting beyond a lapse in “tenderness”, no matter how tasty your super special secret rub and sauce may be! Great sauce on tough meat seems like putting lipstick on a pig–a diversion that is usually fairly pointless!
We spent the last six months dialing in how to consistently render a brisket so that slices from the flat drape over our finger and the burnt ends are soft as marshmallows while having no visible fat–not an easy feat–and for the most part, leaving the flavor profile alone (sticking with the flavor rule of “offend no one”). Now, even with variation in the raw meat (marbling, weight, and thickness) from brisket to brisket, we seem to consistently nail tenderness. The result? We’ve shifted our mean brisket score up by 4 points and reduced the spread from +/- 11 pts to +/- 6 pts, meaning, we’re more competitive and more predictable. The journey isn’t done, but we’re on the right path for more calls and more cash!
DT, D&G:
