Tag Archive: BBQ

  1. Uptown Lexington BBQ Capital Cook Off Lexington, NC – April 28-29

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    By LaRee Fink, Pitmaster – House of Smoke BBQ
    Entry Fee: $300.00
    Payout: $15,900
    Cook all four categories, plus People’s Choice, wings, and pork

    The Uptown Lexington BBQ Capital Cookoff is a sanctioned KCBS event and is a nice festival-type of event.  Thirty-eight teams cooked and the weather was beautiful!  The organizers, staff and volunteers were extremely helpful and made everyone feel welcome.  Turn-ins were a short three to four minute walk from the furthest most site and flowed very smoothly the way it was set-up.  Friday night dinner and Saturday breakfast were provided and were buffet meals that included wine and or beer.  Also, if you didn’t want to cook your own meals, Southern Lunch was a short 2 1/2 block walk away for a sit down meal as well as plenty of food vendors on site for a grab and go.  The festival provided lots of rides and freebies to keep the kids entertained.  It was a good contest and definitely worth doing, I would recommend if you can put this on your calendar for next year.

    Congratulations to the winners:
    Chicken: Mcadoo Heights BBQ
    Ribs: North Meets Sounds BBQ
    Pork: Carolina Smokin John’s BBQ
    Brisket: Muttely Crew BBQ
    Reserve Grand Champion: Smoking Butt Heads
    Grand Champion: Mcadoo Heights BBQ
    Full KCBS results here
  2. Interstate BBQ Festival Hagerstown, MD

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    by Mark Gibbs, Pitmaster of The Checkered Flag 500 BBQ

    The second annual Interstate BBQ Festival is in the books for 2017.  This competition has quickly become one of the “must-do” contests on the Mid-Atlantic schedule.  In two short years, Rob Immer and his team have put together a well-organized, top flight contest that hosted 57 teams and Chamber of Commerce weather all weekend!

    The contest hosted Dessert, Burger, Kid’s Que and People’s Choice categories as well this year.  Dessert and Kid’s Que was brought home by We Rib U Long Time.  Top scoring Burgers by Brother-Uncle BBQ and People’s Choice was brought home by the Sauce This!  BBQ team.  I am sure they put some addictive chemical in their people’s choice because they have people drooling every week!

    Perhaps the most impressive presentation of the weekend was the MABA good luck shot hosted by Life is Good But BBQ is Better.  Or more accurately, the good luck shot, bloody Mary bar, and food spread. Many folks pitched in and Don and Sandy Wallace played host to what will be hard to beat for future good luck shot hosts…but they’re sure encouraged to try!  Check out videos here of the spread and actual toast given by LIGBBIB pitmaster Don Wallace!

    This contest included a lot of vendors, bands and activities for everyone.  Good Smoke BBQ from New York brought home KCBS Grand Championship.  MABA’s own Drilling and Grilling from Glen Rock, PA brought home the Reserve Grand Championship.  They are on a nice little roll here in the beginning of the season.  Keep it up guys!

    The Chicken category was won by 2 Rhodies BBQ and 2nd was Rhode Hog BBQ (I see a pattern here).  Rib honors were brought home by Piggin’ Whiskey BBQ.  These guys are starting to hit their stride in competition BBQ.  Remember that team name folks!   Drilling and Grilling brought home 1st Place honors in Pork and Bill Gillespie’s Smokin Hoggz MA brought home the big Brisket plank!  Great job to all of the teams that were called and we hope to be back for year three of this great event!

    Individual meat winners:

    Chicken – 2 Rhodies BBQ
    Ribs – Piggin’ Whiskey
    Pork –Drilling & Grilling
    Brisket – Smokin Hoggz BBQ – MA

    Congrats to Good Smoke BBQ for winning grand champion!

    Grand Champion – Good Smoke BBQ
    Reserve – Drilling & Grilling

    Full results can be found here.

  3. The Ironman Greencastle, PA

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    The Ironman competition in Greencastle, PA has always sort of been the “unofficial open to barbecue season” in the Mid-Atlantic.  Recently some other comps have moved in and held their event earlier in March, but to me, Eric Forrester from Mason Dixon BBQ Supply gets our season started with the most unique contest in some of the most “unique” weather!  As many know, the Ironman rules dictate you can’t use any electronics to control your pits and the meat you can bring to cook is limited to seven pieces of chicken, one rack of ribs, one pork butt, and one brisket.  The weather was again something teams had to battle, but if you’ve cooked this contest before, you know to be prepared for any conditions from sunshine, rain, wind, all the way to snow!  This year would be no different…Friday was rainy early and chilly late.  Saturday was improved but still a bit chilly!

    Friday night at the cook’s meeting teams were hosted to a pizza party and boat drink affair by Eric and his awesome crew.  The pizza was good and drinks were cold and set the tone for the night.  Soon after this soiree was a paella contest with a handful of teams trying their luck at cooking this special rice based Spanish dish!  Congratulations to Terry West of 270 Smokers for winning the paella challenge again!

    Once the festivities concluded, the night settled in and teams started to focus on the cook.  Overnight conditions were cold, but the wind and rain held off for the most part and the night was relatively uneventful for most part with exception of a lack of sleep for some who rely on electronics for their pits to stay stable.

    Saturday brought with it some warmer temps and reenergized the teams as the Mason Dixon Open House crowds started to roll in and partake in the day’s events including a People’s Choice event that had each team cooking a generous portion of 10lbs of chicken wings.

    The winners on this day would be Drilling & Grilling winning grand champion and The BBQ Guru for taking reserve.  Here are the individual meat winners and link to the full listing of results.

    GC winners Drilling & Grilling

    Chicken – 4:20 Q
    Ribs – 3 Eyz BBQ
    Pork – Dr. Pearls Medicinal Smoke BBQ Team
    Brisket – Hellbent BBQ

    Grand Champions – Drilling & Grilling
    Reserve – The BBQ Guru

    Full results here

  4. Tip From the Pros – Brisket Trimming, David Bouska

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    by Brian Walrath, MABA Board Member and Pitmaster for Brown Liquor BBQ

    Most barbecue enthusiasts and competition pitmasters would agree, brisket is the hardest smoked meat to master.  And part of that education is in taking such an oddly shaped, imperfect meat with two muscles and a huge fat vein in between them, and trimming it up so they’ll cook up perfectly.  David Bouska, owner of Butcher BBQ, most notably known for his lineup of award winning meat injections, created the two videos below to show you how to perfect trimming brisket.  The first video takes you through the basics of trimming a brisket for that weekend cook or catering gig, and many of us may already be well versed in these brisket trimming techniques, but this was a great refresher video for me and I always enjoying watching a true artisan like David do his thing!

    The second video…well, now you gotta watch this.  A big new trend on the competition barbecue circuit is separating the brisket flat muscle from the point (or deckle as David calls it in the first video) BEFORE it’s cooked.  This method of trimming makes both muscles more uniform in size and will give you a more consistent and even cook.  David picks up on the second video where he left off on the first and takes a nicely trimmed brisket through a competition trim, right down to rounding off those 90 degree edges on the flat so they don’t darken or overcook.  Good luck out there this year and if you haven’t experimented with cooking brisket muscles separate, I highly recommend it!!

     

  5. MABA Team of the Year Scoring to be Conducted by BBQData.com

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    The MABA Board has entered into an agreement with BBQData.com to calculate the 2017 MABA Team of the Year Contest. The standings will update weekly as results are posted to MABA-approved sanctioning bodies. A link to the standings will be provided through the MABA website at www.mabbqa.com.

    As a MABA member, you’ll be able to subscribe to BBQData.com for 10% off of the standard subscription price of $25. ($22.50 for MABA members.) Enter the code MABA2017 when you sign up. If you are already a BBQData.com subscriber and paid full price, you will be given a refund.

    BBQData.com features include–

    · View a synopsis for your team of the current year and prior years: The top ten scores, team averages and the number of contests by year.

    · View scoring details for each meat category (Chicken, Ribs, Pork and Brisket) and the Overall score.

    · See a summary of teams’ results. This is a quick way to get an overview of each team’s BBQ career.

    · Get a snapshot of estimated points standings.

    Several teams in the MABA area have been beta-testing BBQData.com for a few months, and find the service invaluable. Statistics update as soon as the contest results are posted by MABA-approved sanctioning bodies.

    In addition, BBQData.com is always adding different features and benefits to the system.

  6. New Two-Tiered TOY Point System To Debut in 2017

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    MABA 2017 Team of the Year Rules

    It is the Board’s pleasure to finally share with you the rules for the MABA 2017 Team of the Year.  If you recall earlier last year, the Board conducted a membership survey and asked several team of the year questions.  In the survey, it was evident that members by and large wanted to a.) get rid of the MABA Cup point multiplier, and b.) establish a tiered TOY system.  Lots of work has gone into these changes.  The major points include—

    ·         The multiplier for the MABA Cup contests has been eliminated.  All contests will use the same multiplier and points system.

    ·         MABA TOY Division I will consist of teams that compete in 8 or more eligible competitions

    ·         MABA TOY Division II will consist of teams that compete in 7 or less eligible competitions.

    We think these changes to the system will be more inclusive and provide more competition for the membership as a whole.

    This will help recognize more teams for their accomplishments through our awards program.

    MABA 2017 Team of the Year (ToY) rules

    I. MABA will break down cook teams into two divisions in 2017.

    a. Division I will consist of teams that compete in 8 or more eligible competitions during the course of the competition season.

    b. Division II will consist of teams that compete in 7 or less eligible competitions during the course of the competition season

    c. A team DOES NOT have to declare what Division they wish to compete in during the season. This will be determined at year’s end automatically based on the number of eligible contests that are competed in.

    II. Accumulating Points for Teams.

    a. Team scores counted for Division I ToY shall be the EIGHT event tally of the sanctioning body point system for top EIGHT OR LESS finishes of MABA sanctioned contests and other sanctioning bodies as determined by the MABA Board of Directors within the Mid Atlantic BBQ Association States that include all of the primary 4 meat categories (Chicken, Pork Ribs, Pork & Beef Brisket)

    b. Team scores for Division II shall be the tally of the sanctioning body point system for top FIVE OR LESS finishes of MABA sanctioned contests and other sanctioning bodies as determined by the MABA Board of Directors within the Mid Atlantic BBQ Association States that consist of the primary 4 meat categories (Chicken, Pork Ribs, Pork & Beef Brisket)

    c. Competition Teams from Division II ARE eligible to win the Division I Team of the Year title if their combined points for the FIVE OR LESS contests competed in score enough points to make them eligible for Division I awards.

    d. Only open meat contests will award MABA ToY points. Competitor series, and any other invitational or restricted entry events will not award ToY points regardless of their physical location with the exception of the Sam’s Club Tour LOCAL contests.

    e. Only ONE team per Primary Membership is eligible to accumulate Team of the Year points in either division. That team MUST be designated BEFORE the beginning of the season. Points will not be scored or tracked for second or third or more teams on a membership.

    f. Current Sanctioning bodies approved for MABA ToY for 2016:
    • MABA
    • KCBS
    • SAMS Club Local Qualifiers ONLY – Regional’s and Finals are not included.

    g. Points for Overall Event Rankings
    1st place = 125 points
    2nd place = 100 points
    3rd place = 80 points
    4th place = 70 points
    5th place = 60 points
    6th Place = 50 points
    7th place = 45 points
    8th place = 40 points
    9th place = 35 points
    10th place = 30 points
    11th place = 25 points
    12th place = 20 points
    13th place = 15 points
    14th place = 10 points

    All other positions 15 and below = 5 Points.

    Point bonus multiplier

    Take the total number of teams at the event, divide is by 2 then express it as a percentage + 1

    i.e. a 50 team event; 50 / 2 = 25 / 100 = .25 +1 = 1.25 or a 25% point bonus. Points will be carried out to 4 decimal places. (.0000)

    MABA Cup events will NO LONGER CARRY BONUS POINTS! They will be scored the same as any other event.

    III. MABA ToY points will be awarded in the following categories:
    • Overall
    • Chicken
    • Pork Ribs
    • Pork
    • Beef Brisket

    IV. A competition year is defined as a calendar year from January 1st through December 31st.

    V. Recognition of TOY standings will be by team names attached to a chief cook and not by individual member’s names. MABA team names must be affiliated with designated chief cook in the MABA current membership database. The database is created from information listed on membership applications and/or annual renewals. The Chief Cook DOES NOT have to be present at an event in order for their team to accrue TOY points.

    VI. TOY points are only awarded to teams with current chief cook MABA member in good standing. A team must apply for membership AND pay for membership by 9:00am of the day turn ins are judged to accrue TOY points from that event. Teams cannot accrue points during any lapsed membership period. Teams can start to accrue TOY points again upon renewal of membership status.

    a. All teams are responsible for insuring their team name matches exactly between the MABA Membership roster and that of the KCBS Membership roster as well as at the event with the Contest Reps. Failure to do so will result in a team failing to receive points earned at a contest. The ToY Coordinator is not responsible for correcting a team’s failure to insure their team info is correct in both systems. Teams have until May 15 of that year to compare and insure their team name matches exactly.

    b. If one or more teammates are current MABA members but there is no team affiliation documented in the membership database, then their team cannot accrue points no matter how well they have competed. This will not be adjusted retroactively.

    c. MABA members may cook on more than one team throughout the course of a season. It is the responsibility of a noted team that places in the TOY standings to determine their teammates when representing MABA in any national competition, demonstration or exposition.

    d. Only valid teams that have earned the top TOY standings will be officially recognized in writing by the MABA board of Directors for representing MABA in any national events or promotions. Any recognition declared or made without the written consent of the MABA Board of Directors will result in that team’s name, and any MABA member documented to be affiliated with that team, shall be banned from any MABA TOY standings for one year.

    VII. Teams may not accrue TOY points for multiple events on the same contest date. A Contest date is determined by the first day that turns in are judged. If it is determined that a team has accrued points from multiple events on the same contest date all points accrued on those dates shall be forfeit and a penalty of 50 (fifty) ToY points overall and across all categories or the team’s total points accrued (whichever is less) shall be assessed. A second violation of this rule within the same competition year will result in a 2 year suspension from MABA ToY of the team, chief cook.

    VIII. Tie Breaker: In the event of a tie the following tie breaking procedure will be used:
    a. 1st tie breaker – The team with the greater number of 1st place finishes in that category
    b. 2nd tie breaker – The team with the greater number of 2nd place finishes in that category
    c. 3rd tie breaker – The team with the greater number of 3rd place finishes in that category
    d. If no resolution after the above tie breakers a coin flip will determine the outcome.

  7. 2017 Annual Meeting Registration Now Open

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    Join us on March 11th for the Mid-Atlantic Barbecue Association’s Annual Meeting, Awards, and Elections! Register today! Hang out with your fellow MABA friends and find out who was voted to the 2017 Board of Directors, what teams won MABA ToY awards, and take your chances at winning numerous BBQ related prizes, including competition entries, in the raffle. Raffle tickets will be sold at the meeting. You must be present to win.

    Stay tuned for more details about raffle prizes as well as information about the hotel block. Also, follow MABA’s Facebook page and www.mabbqa.com for updated information as it becomes available.

    Registration required for ALL attendees. Please register as soon as possible so we can get an approximate headcount. Members attend for free. Guests are just $10. Click here to register.

  8. Que & Cruz Louisa, VA

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    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”.

    screen-shot-2016-10-19-at-9-30-20-pm
    Competitors gather before awards in Louisa, VA at Que & Cruz!
    GC:  Big Ugly’s BBQ – MD
    RGC:  Old Virginia Smoke

    First Place Winners:
    Chicken:  Big Ugly’s BBQ – MD
    Ribs:  Old Virginia Smoke
    Pork:  270 SMOKERS
    Brisket:  Big Ugly’s

    See full results from Que & Cruz here.

  9. Pitmaster Tip of the Month, David Bouska – Chicken Injecting!

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    by David Bouska, Owner of Butcher BBQ and Pitmaster of Butcher BBQ, contestant on _BBQ Pitmasters_

    After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for the BBQ comp world. From there we packaged our original Beef Injection. We listened to our customers and added our Pork Injection. I have used the Premium Rub since my very first comp and added our Honey Rub next. With all this life long experiences I decided to bring the science to bbq.

    In this video David Bouska will show us the right way to inject your chicken and illustrates his method by dying chicken blue…check it out here!

     

  10. Pitmaster Tip of the Month – Bonus Tip (Actually Two)!

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    by Jerry Stephenson, Pitmaster of Redneck Scientific and Owner of The Redneck BBQ Lab

    screen-shot-2016-10-18-at-1-51-37-pmI’m kind of torn between what tip I should share this month and, since I could not decide, I’m going to give 2 instead of one.

    My first tip is that a good partner is a vital key to success in BBQ. Let’s face it…2 hands are better than 1 as are 2 eyes, 2 noses, and 2 extra feet. Often times than not, my sister/BBQ partner is the key deciding factor in our daily successes. Find a reliable and similar minded person to help you. Not just to hang out…but be a part of your successes.

    Finally, my second tip is one that I learned over a period of years. The most underrated and beneficial thing that a cook can have is free. Yep, 100% FREE.  No, I’m not talking free healthcare, money or education. I’m talking free mental help.

    My second tip that has helped my cooking abilities over the year is that mental awareness is key to catching and correcting problems before they occur. This is a quality that all great cooks have.  They “see” the problems coming at them and adjust.  The key to having this mental awareness is getting proper uninterrupted sleep.

    Sleep is my second tip. It’s free and easy to come by if you are prepared. Have a comfortable chair/cot/bed, avoid late night partying all together (especially the jar of clear that some teams like to pass around to cripple their competition), set a bedtime (and stick to it!) and do whatever uncompleted tasks you can do prior to going to bed that will help you save time in the am.

    The TEAM that has had great SLEEP will be more AWARE of obstacles and overcome them in their SUCCESSES.