Comments Off on Covington Cork & Pork Festival Covington, VA
By Edward R. B’Que
The Covington Cork and Pork Festival 2017 is in the books. David “BB” Bryant and his team once again did a stellar job getting teams to his event. These folks treat BBQ teams like royalty. They supply an Italian dinner on Friday night that is delivered to your site by a John Deere Gator. On Saturday morning they bring breakfast to you as well! This is just about the most competitor-friendly contest on the MABA circuit for sure!
32 teams were there this year and BB wants to get 45 next year. These guys are committed to BBQ and growing the sport for sure! We had great weather and a really good crowd of locals visiting downtown Covington. The Mayor was hands-on at the event as well. He visited sites and welcomed teams just as he does every year.
Jay Reeder and 4:20Q from Hagerstown, MD overcame their Pork woes that have been hankering him to bring home the GC. Chiles Cridlin and Wolf’s Revenge out of Richmond, VA continued their rampage through the schedule with a nice RGC. Tom and Stacey Feil of Christmas City BBQ out of where else, but Bethlehem, PA brought home 3rd place honors.
Grate Smoke took home top Chicken honors, E.T.’s BBQ was 1st in Ribs, Wolf’s Revenge scored 1st in Pork and the GC 4:20 took home first place brisket money for his work!
Congrats to everyone that was called and if you need to fill a spot in your schedule I would highly recommend this contest in 2018!
Comments Off on Chillin & Grillin In The Glades Wise, VA
By Captain Chaos
Greg Cross of Chillin’ and Grillin’ in the Glades was up against a wall this year. Jamestown, TN planned a contest the same weekend as his contest and he had to make a decision. Greg made the call and moved his contest one week later on the schedule. We sure are glad that he did! It was a great weekend for BBQ and the town of Wise, Virginia once again did not disappoint. The folks in Wise are akin to those that we remember from Mayberry and the Andy Griffith Show. Everyone from Mayor Smith and his wife to the fine folks that were handling the infrastructure were some of the nicest folks you would ever want to meet.
The weekend started off with a welcome reception in the beautiful Inn at Wise and teams were off to cooking BBQ. Twenty-six teams put their best product on the line for the judges and Rocky Top Barbeque came out on top with the GC. MABA’s own President Luke Darnell and Old Virginia Smoke brought home RCG honors. It is this writers understanding that Luke owes the town of Wise a gift on Main Street next year? Stay tuned for more on that next season!
The crowd thought there was a run on awards when Dirty Ol’ Butt Slappers took home top prizes in both Chicken and Ribs, but Rocky Top Barbeque and Wolf’s Revenge BBQ had something to say about that by winning the Pork and Brisket categories respectively.
The southern Virginia swing of the MABA schedule really is a lost gem on the calendar. Covington, Wise and Galax put on 3 contests that you would not be disappointed in adding to your schedules. Each are a week apart and make it easy to leave some gear down there and make the back and forth trip if you can manage it.
Looking forward to even bigger and better things from Wise in 2018! Thanks to the Mayor and Greg for everything you do for BBQ!
The eighth annual Que for the Troops is in the record books. Falls Township Pennsylvania throws this annual event to support the Liberty USO and they do our troops proud each year. This years’ event was spectacular with 63 Pro teams and good weather that made the teams and organizers happy for sure.
The weekend ancillary contests were an Anything Butt and Dessert competition. Dead On Q brought home top honors in the Anything Butt category and PA’s own Dante’s Inferno (local boy does good) made a dessert that put smiles on the judges faces and brought home the win there.
MABA teams were well represented across the board in the final tallies. Lo’-N-Slo’ BBQ was the Grand Champion with a 684.48 and Smoken Dudes BBQ brought home the RGC. Dr. Pearl’ Medicinal Smoke BBQ Team and Uncle Pig’s Barbeque Pit brought home 3rd and 4th place honors overall.
A shout out goes to the category winners. Quegasm tops the chicken bracket, Smoken Dudes BBQ won ribs. They were also kind enough to sponsor the trophies for this event and they must have really wanted one of their own to keep! They got several! Poppa Q-BBQ took home the big pork trophy and Sir-Pork’s-Alot BBQ must have packed a box chock full of burnt ends and won coin toss with Weekend Smokers to take home his first ever Brisket win! Congrats Mike Licciardello!
Jeff Dence and Matt Markey along with the entire team at Q4TT run a great contest and fair. If you have never attended it to compete, I highly recommend doing it in 2018! Plans are already in the works for a bigger and better contest. Keep this one on your radar folks!
Comments Off on 4th Annual Backyard BBQ at M&S Harley-Davidson in Chambersburg, PA
By Chris Hall, aka Big Ugly, Pitmaster of Big Ugly’s BBQ
Saturday, July 15th, was a fantastic day for the 4th Annual Backyard BBQ at M&S Harley-Davidson in Chambersburg. Seventeen teams competed in ribs and chicken. There was a nice mix of teams, first time competitors and seasoned KCBS competition teams but overall a great job done by all. The teams also cooked up chicken wings to serve for People’s Choice, which was organized by the sponsors of the event.
The first category was Chicken, the nemesis of any BBQ team. Scoring was fair and tough, with Shaker City BBQ, with Justin Eckard – Pitmaster, taking 1st place, 2nd place went to Bad Company BBQ, Joshua Pace – Pitmaster, and in 3rd place was Plum Crazy BBQ, Howard Poole – Pitmaster.
The final category was ribs, and again it was a very tight scoring category. Dustin Reed, Pitmaster for Inked Pig took 1st place. Bad Company brought home 2nd again, and Shaker City won a tie breaker with Pot Belly BBQ, Dave Nash – Pitmaster for 3rd.
When all the scores were tallied and the tiebreaker applied, Shaker City was the top overall, with Bad Company placing 2nd. Plum Crazy finished 3rd. Congrats to all the teams on their effort and submissions.
Big shout out to Amanda Butts and Darren Moats from M&S Harley-Davidson for being great hosts! Looking forward to next year for a four meat competition!
By Amy Overbey, MABA Board Member and Co-Pitmaster of Team Meat Coma
WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
Gordon Stebbings – Lutherville, MD
Justin Eckard – Hampstead, MD
Luke Thomas – Towson, MD
Josh Ackerman – Lutherville, MD
HOW LONG HAVE YOU BEEN COMPETING?
We competed a handful of times in both 2015 and 2016, but 2017 is the first year we set out to treat competitions as more than expensive camping trips.
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?
TEAM NAME – We used to compete as Dr. Chim’s Smokeshow. It wasn’t long before we realized that the name wasn’t nearly as witty as we’d originally thought, and we became tired of having to constantly explain it to folks who aren’t big fans of the movie Anchorman. It turns out 99.9% of people have never seen that classic film! So we needed a new name – all of the obvious sexual double entendre that is common in bbq team names was out because our families sometimes attend events. I assume the next part is something that a lot of folks went through when arriving at a team name; think of a great team name, then do a search on KCBS.com and subsequently have your dreams crushed because six other teams already have the name. One glorious day I searched for ‘Porks & Rec.’ No one had that exact name! I sent one email, they updated our name. It was an anticlimactic end to nonsensical self-imposed stress that only bbq teams will understand.
LOGO – A friend of mine was both an Under Armour employee and an aspiring hipster. In his free time he used company software to draw our logo. He opted for the upright pig on a spit instead of the correct hog-tied more morbid version that I suggested. I think he made the right call.
WHAT SMOKER(S) DO YOU COOK ON?
Humphrey’s Pint and a Louisiana Grill.
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
I know the correct answer to this one…An eating contest. Ten minutes. Two members from each team. Anything from McDonald’s. In an effort to avoid garnish we would prefer breakfast sandwiches or McNuggets, but we’d settle for Big Macs. Dipping sauces are optional.
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
While on vacation.
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
Cans of Flying Dog Raging Bitch, but we also have drinking traditions.
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
No superstitions…other than which specific shirts each of us wear at various points during the weekend, our lucky piece of wood, Friday night pina coladas, James E. Pepper Rye, my specific turn-in day deodorant, Justin’s cooking shoes, graham crackers, salt and vinegar chips, Josh isn’t allowed to sleep in the trailer, exact place we each stand at awards, Wild Berry Skittles…I honestly forget most of them.
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Pizza on Saturday night, then Sunday morning biscuits and gravy.
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
Depends on the time of year. Ideally, it’d be the fall, and I’d likely be neck-deep in watching college football while simultaneously cooking an epic meal and reminding my 2 year-old daughter not to bite the dog. Roll Tide!
Comments Off on Interview With the Champs – Brant Williams of Piggin’ Whiskey
by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
Back when my wife was in elementary school, she was the only female redhead in her class. Also in her class was the only red haired boy. All of their classmates thought it was meant to be that they’d be boyfriend/girlfriend based on this one big thing they had in common…as if it was destiny. At this point, you’re probably wondering where the hell I’m going with this and what does this have to do with Piggin’ Whiskey or even barbecue at all for that matter. Ok, ok, here’s the deal. When Piggin’ Whiskey burst onto the scene last year, folks took note. And when I met Brant and Josh in Fredericksburg this year, it was as if we were those redheads that shared a similar trait and were meant to forge a friendship!
Now, a lot of friendships are made while passing bottles of mysterious dark liquids aged in charred oak barrels. During the afternoon of Day one in Fredericksburg, it was as if a reunion was taking place. Sure, the comp season was underway, but it seemed just about everyone was finally together in Fredericksburg…and Friday the whiskey was being passed around liberally! This is where I sort of, officially, kind of met Josh and Brant. Finally Brown Liquor and Piggin’ Whiskey were united! We weren’t alone in our consumption of brown liquor and clear liquor coming out of mason jars (Yes, I’m looking at you Chris, Luke, Don, Mike, Chiles, Randy, etc…).
I’m sure Brant and I would like to blame our Day one results on this particular consumption, but Don Wallace of Life is Good But BBQ is Better was right there with us and turned out a fine finish on day one. I did learn one thing that night about doing a double competition for the first time…it’s REALLY, REAAAAALLLLLLLY quiet the night after the first competition leading to day two! My teammate and I walked around that night and not a light was on or anyone up except one, and only one team…that’s right Piggin’ Whiskey! Our friendship was cemented that night as we sat and drank and shared tales from day one for the next couple of hours.
Well, I hooked up again with the Piggin’ Whiskey boys at the Sam’s Club Harrisburg local qualifier in early June. And wouldn’t you know, they hit it big for their first grand championship. So I asked Brant Williams if he’d spend some time and answer some questions so we could get to know the team better and he obliged!
Question:
Congrats on winning the Sam’s Regional event in Harrisburg, PA. Describe winning your first contest?
Brant Williams, Piggin’ Whiskey:
Thanks! It was very surreal, we were adding up who was going to win GC in our heads, like most folks do, and we were looking at each other saying, “Nah, there’s no way.” They called RGC and Josh says to me, “Wow, our pork must have been REALLY bad for us to not even make the top ten.” Before they called GC, they paused the awards for pictures of all the teams, and someone said to us, “Congrats on GC.” That’s the point we realized we might win, and I started getting really nervous. It was such a blur after that and it didn’t really hit us until the drive home. Honestly, we are still in shock.
Q:
Did you feel like you had an especially good cook worthy of winning?
BW, PW:
NO! Haha, for 20 minutes after turn-ins we weren’t speaking to each other… I was disappointed because I didn’t feel like it was a top 6 cook and I really wanted to move on so we could have a chance to compete in Arkansas, all my friends and family are there. But as far as our cook, our chicken was under, ribs were ok, our money muscle shredded when we tried to slice it so we only entered pulled, and I thought our burnt ends were dry not to mention forgetting the finishing rub. We almost missed two turn-ins. Not a great example of how we normally cook. But of course the best, most flawless, cook we ever had was round 1 in Fredericksburg and that landed us 40th overall, so what do I know.
Q:
Let’s talk about Piggin’ Whiskey…tell us where you’re from, about your team name, your team, and your competition set up.
BW, PW:
– I’m originally from Arkansas, I grew up in what I call the Crossroads of BBQ, Kansas City to the north, Memphis to the east, and Texas to the south. I competed some before moving to Philly but nothing serious.
-Josh is originally from South Dakota, but he lived in Kansas City for some years. Living there exposed him to competitive BBQ, but like me he never got that serious about it.
-The night we met basically turned into one big pissing match about which of us could cook better BBQ (Me! Haha!). I mentioned to him that I’d like to get a competitive team together and it was all down hill from there.
– Our team name: When I lived in Arkansas we had a Razorback football tailgating team called the Whiskey Pigs, that team name was taken, so we decided on Piggin’ Whiskey which seems to fit us a little better.
– Our Setup: A Backwoods G2 Fatboy named “Tim”, a tent and a 12’ trailer.
Q:
How long have you been competing?
BW, PW:
We have competed in a few random contests over the past couple years, but this is our first full year to compete.
Q
What’s the best part about competition barbecue?
BW, PW:
The camaraderie.
Q:
What’s the worst part about competition barbecue?
BW, PW:
Moonshine hangovers.
Q:
You seem to be competing a lot more this year…is that true?
BW, PW:
Yes. Our first comp it was cold and rained the whole time and we placed middle of the pack, it was a miserable experience for no payout, we almost gave up after that. Our second comp was a backyard and we took home first in ribs, and the next couple we did pretty good with a 1st in Chicken and a Top 10 overall. So we decided to really ramp it up this year and see just how good we could do in a full season.
Q:
Ok, I always ask our winning pitmasters this…what’s the one tip you have for those teams to help them break through and win their first GC or up their game in competition BBQ?
BW, PW:
Not that I think I’m in any position to give advice, but I have a mantra that helps me.
Don’t over-cook
Don’t over-smoke
Don’t over-sauce
And most importantly, don’t over-think.
Q:
What’s in store for the rest of the year for Piggin’ Whiskey…the Royal, etc…?
BW, PW:
We decided that in case our first GC was dumb luck, we had better take advantage and go to the Royal. We’ll be there so come by and see us! We also have our fingers crossed for the Jack. And of course we are hoping to make it to the Sam’s finals in Arkansas.
Q:
Speed round, one word answers only:
Favorite brown beverage? I’m a little disappointed you have to ask.
Friday night comp favorite dinner? Steak
Favorite contest to cook? Boo B Que
Boxers or briefs? Boxers
Low and slow or hot and fast? Low and Slow
MSG is… Delicious!
If I weren’t competing, I’d probably be _working on my honey-do list_most weekends.
Favorite species of tree? Pecan
If you could have one super power, it would be? Mind control, that way I could get folks to scrape our chicken skins.
Favorite mason jar flavor? Apple pie
Q:
Anything else to add before we sign off?
BW, PW:
One last thing, I’d like to thank all the generous folks that we have met on the circuit, without their support and encouragement we wouldn’t be here. Specifically I’d like to thank a few teams that have helped us tremendously… Lo-N-Slo, Big Ugly’s BBQ, Finn’s Finest, Smokin’ Tex, and Philly Blind Pig. (And also, thanks to Brown Liquor BBQ for keeping us sober by drinking all our whiskey.) And finally, thanks to our sponsors: Stone BBQ Supply www.stonebbqsupply.com and Threadzone Custom Screen Printing www.threadzone.com
We love keeping in touch with everyone so feel free to follow us on Facebook and hit us up if not just to chat www.facebook.com/pigginwhiskey
Bonus question…
Where exactly is South Dakanada?
BW, PW:
Haha! Not sure, somewhere north of the Mason-Dixon, but I do know it’s the home state of the best damn pitmaster I know!
Comments Off on Sam’s Club National BBQ Tour Harrisburg, PA
by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
Early June saw the return of the Sam’s Club National BBQ Tour to Harrisburg, PA. As is always the case in the Mid-Atlantic and Sam’s Club, the field of competitors was loaded. With the Sam’s event the week before in Laurel, two competitors, Wolf’s Revenge and 4:20Q had already qualified to move on to regionals in Richmond, VA later this year.
Friday saw ideal conditions with weather in the 70s and sunny. Michael McDearman, the Sam’s Club Tour Director always runs a tight ship and he had his trusty assistance Chris by his side who had just completed his year teaching and was back on the trail for the summer. Everything was smooth and the weather made for a nice evening of social visits among many teams. A nice side bet developed orchestrated by Josh and Brant from Piggin’ Whiskey. For a $20 entry, the highest rib finisher in the pot would take home all the cash. Twenty-two teams out of 30 participated and the pot was $440!
In true McDearman fashion, awards were early at 3:00 and here’s who took home the top prizes:
GC: Piggin’ Whiskey
RGC: Wolf’s Revenge
Chicken:Piggin’ Whiskey
Ribs:Rocky Spittin’ Feathers BBQ (plus the side bet $440!)
Pork:Wolf’s Revenge
Brisket:Piggin’ Whiskey
By Luke Darnell, MABA President and Pitmaster of Old Virginia Smoke
The annual Peak City Pigfest is always a blast! Held in the quaint downtown of Apex,NC, Graham Wilson and his Rotary put on a first class contest.
This year’s contest was no different, but had to deal with some massive thunderstorms that came into the area on Friday night and Saturday afternoon.
Despite some pop ups and other minor destruction, everyone came out no worse for wear. With a cramped awards moved inside, the contest saw The Smokehouse Mafia claim RGC, with Old Colony Smokehouse winning their first ever GC! Way to go, Adam!
Congratulations to the winners:
GC: Old Colony Smokehouse
RGC: The Smokehouse Mafia
Comments Off on Interview With the Champs – Adam Hughes of Old Colony Smokehouse
by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ
It’s always great to meet new folks on the KCBS circuit and hear about their experiences. I met Adam Hughes last year in Ayden, NC and I knew right away he was going to be a force in competition barbecue. Fast forward to this year and I’ve seen a lot more of that awesome looking black porch trailer! He came up to Fredericksburg for the VA Two-Step and then I saw him in Ayden the very next week. Well, wouldn’t you know he hit it big in Apex, NC in mid June at the Peak City Pig Fest for his first ever GC! I decided to feature Adam in this month’s IWTC. If you see that Old Colony Smokehouse trailer out on the trail, knock on the door and get to know Adam…great guy and true gentleman!
Question:
Congrats on winning the Peak City Pig Fest in Apex, NC. Describe winning your first contest?
Adam Hughes, Old Colony Smokehouse:
Thank you! Where do I start? The feeling of winning my first contest is indescribable. I’ve gotten lucky and had a couple of top 5’s in the last month but never in my wildest dream did I think a GC would come my way this soon and especially not in Apex at the Peak City Pig Fest. This event is one of the premiere events in North Carolina. The City of Apex rolls out the red carpet and everyone brings their A game. As the overall standings were being announced at awards, the math in my head told me I was in pretty good shape to make the top 3. When I didn’t hear my name called for 3rd or Reserve, my knees instantly got weak and my heart about beat out of my chest. I honestly don’t remember much after hearing my name called as Grand Champion. The pictures, handshakes, hugs, and congratulations were all a blur and the next thing I know I’m on the way home. It was an amazing feeling and really an overwhelmingly humbling experience to get phone calls, texts, emails, and Facebook messages from so many people I have met on the BBQ trail.
Q:
Did you feel like you had an especially good cook worthy of winning?
AH, OCS:
I was pretty happy with my turn-ins and thought I had a decent shot at a Top 10 overall finish. I knew chicken was on the money and thought ribs had a chance. Pork was good but not great and my brisket, which has been my best category this season, was a little tight but tasted good. Knowing the caliber of teams that were at this event, it was hard to be confident in anything other than 4 perfect boxes, but I thought if I could hit some lucky tables and manage 2 or 3 calls that might get me into the top 10.
Q:
Let’s talk about Old Colony Smokehouse…tell us where you’re from, about your team name, your team, and your competition set up.
AH, OCS:
Old Colony Smokehouse is based out of Edenton, North Carolina, which is about an hour south of Chesapeake, VA and about an hour inland of the Outer Banks. Edenton is a historic landmark, as it was the first permanent settlement in North Carolina. Edenton has a very rich colonial heritage, which is where the idea for “Old Colony” came from. “Smokehouse” seems to fit the old-fashioned, colonial theme better than “BBQ” or some of the other popular team names, so we just went with that.
I cook most contests by myself as a 1-man team. There’s no “I” in team though. I get a lot of support behind the scenes from my family and from my job which allows me to take the time and really focus on Friday and Saturday. Occasionally, a friend, family member, or even a fellow competitor will join me for a weekend cook which is always enlightening and always fun.
As for my competition setup, I cooked my first few contests out of E-Z ups which is fine when you have plenty of help to set up and tear down. But after the first time I cooked solo, in November, in the rain (and sleet), and had to tear down in the mud, and the rain, then drive 5 hours home, I decided I had to get a better setup if I was going to continue competing. I was lucky enough to find a used porch trailer for a good price and with a little DIY, I turned it into my competition home on wheels. It’s got all the comforts of home; a roof, a floor, heat/ac, hot water, TV, and even a bed along with plenty of space for competition prep.
I cook on a Stump’s Classic gravity-fed smoker. Coincidently, the contest in Apex marked my 1 year anniversary with this cooker. The 2016 Peak City Pig Fest is where my gravity-fed smoker made its debut. Making the move to a gravity-fed smoker from another type of cabinet smoker was a real game changer for me. Cooking solo, you need as few distractions and as few things to worry about as possible, and this smoker is absolutely worry free. It holds temp to the degree and recovery time is lightning fast, allowing me to focus on all the other stuff that’s going on.
Q:
How long have you been competing?
AH, OCS:
My first professional KCBS competition was in September of 2015, so almost 2 years now. I cooked 3 contests in 2015, 12 in 2016, and 9 so far in 2017.
Q:
What’s the best part about competition barbecue?
AH, OCS:
The people! Friendships and camaraderie among the teams, judges, and reps and also the event spectators. I’ve met some really great people in my short time in competition BBQ and have made some really great friends.
Q:
What’s the worst part about competition barbecue?
AH, OCS:
I think its an addiction. I have lots of hobbies, but that feeling of withdrawal on weekends when I’m not competing makes me feel like I should really seek professional mental help. Add to that dish washing and trying to analyze a score sheet while driving home by yourself after a contest.
Q:
You seem to be competing a lot more this year…is that true?
AH, OCS:
Yes. I’m on track for 17 this year, maybe a couple more if I can squeeze them in. Gotta try to keep the withdrawals at bay. Last year I spent a lot of weekends catering. While that’s guaranteed money, I have more fun at competitions so I’ve dialed back the catering some this year to spend more time competing.
Q:
Ok, I always ask our winning pitmasters this…what’s the one tip you have for those teams to help them break through and win their first GC or up their game in competition BBQ?
Funny you ask that because as I was cleaning out my trailer and taking inventory after Apex, I looked at the basket I keep my rubs and sauces in. I laughed at how few products I use now compared to when I first started. I would have never believed that you could win with just a handful of items. My tip would be to keep it simple and don’t try to overdo anything. Its more about underwhelming the judges than overwhelming them.
Q:
What’s in store for the rest of the year for Old Colony Smokehouse…the Royal, etc…?
AH, OCS:
Well, I mapquested directions to Kansas Speedway on the way home from Apex. Its quite a haul! Most of me wants to take advantage of the opportunity because it may not ever present itself again, but part of me thinks I’m not ready for that level of competition. I’ve still got a little time to decide on that one.
In the short term, I’ve got plenty of local contests to participate in, including a date in Richmond to try and advance to the Sam’s Club Finals in Arkansas. My buddy Rick Flora from Grate Smoke BBQ joined me in the local qualifier in Laurel, MD which was a huge help. It’s a bit of a reach for us to think we stand a chance against the teams that will be in Richmond, but we’re gonna give it all we’ve got and who knows, we might get lucky. That would definitely make my year, but I’m not going to be disappointed if we don’t make it. I’m ecstatic that we made it through the first round.
Really though, the primary goal for the rest of this year is to try and continue to improve consistency. I’m cooking a product that I feel good about, I just need to learn to do it every week like so many of the guys I look up to.
Q: Anything else to add before we sign off?
AH, OCS:
Yes. First off, thank you for the opportunity to share a little about myself and Old Colony Smokehouse with the MABA members. I don’t get a ton of social interaction time at contests because there’s so much work to do but I really enjoy getting to know more about everybody out there.
Secondly, I’ve been very blessed to get awesome support from some great sponsors and I’d be remiss if I didn’t mention them.
-Sweet Smoke Q Injections, Sauces and QDS drum smokers
-Mojobricks Wood Products
Lastly, I want to thank all the people who have given me tips, loaned me products, and done all the things the BBQ family does. There’s no way I can even begin to name them all but I really do appreciate it! As I said earlier, I cook most contests by myself, so if anyone ever wants to tag along or if any judges need to cook for their Master, I’d be glad to have a helping hand.
Best of luck to everyone for the remainder of 2017 and I hope to see you all out on the trail!
By Edward R. B’Que
