Tag Archive: MABA

  1. 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

  2. Interview With the Champs – Danny Thomas, Drilling & Grilling

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    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!

  3. MABA Annual Meeting a Huge Success

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    As is tradition, the annual meeting starts with the “MABA Good Luck Shot!”

    On March 11 in Frederick, MD, the Mid-Atlantic Barbecue Association had its annual meeting of the membership.  Despite chilly temperatures outside, the conditions inside were top notch!  The Frederick Moose Lodge was the site and it fit MABA’s marquee event perfectly.  A robust buffet line of good eats was served along with offerings from a full bar and full menu for ordering from our hosts.

    MABA President Luke Darnell got the program kicked off right on time at 1:00pm and highlighted the associations challenges and success in 2016.  The next order of business had MABA Secretary Brian Walrath announce the newly elected board members who will serve two year terms.  Congratulations to Megan Ferguson, Chris Hall, Mark Kenney, Mark Gibbs, and Amy Overbey.  Thank you to all nine candidates that ran.  The election results were very tight and MABA members set a new high water mark with over 50% of the membership voting.

    New MABA Board of Directors, Chris Hall, Megan Ferguson, Mark Kenney, Amy Overbey, and Mark Gibbs

    The next item on the agenda was the Team of the Year awards for each of the four meats and overall.  Congratulations to the four meat winners and overall winner:

    Chicken – 3 Eyz BBQ
    Ribs – 3 Eyz BBQ
    Pork – Checkered Flag 500
    Brisket – Wolf’s Revenge

    Overall – 3 Eyz BBQ

    Congratulations to Tracy, Dan, and Rick for winning 2016 Team of the Year.

    The entire MABA Team of the Year results can be seen here.

    The meeting ended with funnest part of the day and that’s the raffles for the contributed prizes, 29 contest entries, and three awesome cookers!

    In all this was another amazing event, perhaps the best yet according to much of the early feedback.  Thanks to everyone who participated and good luck to everyone in 2017!

     

     

     

  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. Interview With the Champs – Scott Adams, Sauced! BBQ

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

    The Sauced! BBQ team is a family team that’s been competing since 2009 and steadily have been getting better and better every year.  With a dozen grand championships to this name, pitmaster Scott Adams and his crew are starting to become one of the elite teams in not only the Mid-Atlantic, finishing fourth overall in 2016, but the entire country with a ninth place finish in all of KCBS!  Scott was gracious enough to answer some questions about his team and offer up some nuggets of wisdom that has helped him along the way.

    Question:
    For folks who may not be familiar with Sauced! BBQ Team, tell us a little about your team, set up, equipment.

    Scott Adams, Sauced! BBQ:
    Sauced! BBQ consists of myself, my wife Joline, and my 2 kids, Zoe and Zane. We started out on an offset stick burner that I heavily modified before adding a Backwoods Party I bought on the cheap from another team.  We replaced the stick burner with a Stumps Elite 4 in 2013 and then went all Backwoods adding a G2 Competitor to go along with a Party. We’ve been using that setup since 2015.

    Q:
    You’re already off to a great start in 2017, but let’s talk about 2016.  You cooked nearly 40 contest last year!  You had a great run including 5 GCs, 8 RGCs, impressive showings in the Sam’s Club National BBQ Series, and in Kansas City in the Open and Invitational.  Tell us about last year.

    SA, S!BBQ:
    Last year was definitely a banner year for Sauced! BBQ.  We started out well at the beginning of the year and just kept adding events, cooking anywhere and everywhere we could.  We cooked in 13 states, taking home a GC in 5 of them and logging just under 20k miles travelling the BBQ circuit.  We hit many new states for us including Indiana, Arkansas, Mississippi, Alabama, Kansas and California.  Several bucket list items were checked off including the Sam’s Final in Arkansas, receiving an invite to the King of the Smoker in California and finishing in the top 25 of all 5 KCBS standings including 9th Overall.  The one bucket list item we didn’t get to check off was The Jack.  It felt good that we had 5 bungs in 4 different states but still didn’t get the draw.  We are hoping the luck is with us in 2017 and we can get that magical invite!

    Q:
    You came out of the shoot strong this year already with a GC your first time out in Lakeland, FL and followed that up with an RGC in Young Harris, GA.  To what can you attribute your early season success?

    SA, S!BBQ:
    The biggest part of our success is we didn’t really have much time off so we never had a chance to get rusty.  We cooked in to December last year and then we started our 2017 at the Sonny’s Invitational in mid-January so we really only had a month off.  That allowed us to keep that routine and flow we’ve built over the last few years with a cooking process that is pretty much second nature to us at this point.

    Q:
    What are your goals for the 2017 campaign?

    SA, S!BBQ:
    We hope to continue our success in to 2017. Our main goal is to get that Jack invite and hopefully be in the mix for team of the year when its all said and done.  We’ve been 9th and 10th the last 2 years so I am hoping we can close in on the top this time around.  Also, it would be nice to take home the Old North State Series (NC events) title.  We’ve been 2nd two of the last three years so we’ll see if we can get over the hump this year.

    Q:
    Let’s go back a few years…tell us how you got into competition barbecue and what drives your passion to compete so much. 

    SA, S!BBQ:
    We cooked BBQ at home for a year or so and started to get the ‘you should do a competition’ comments from the friends we invited over to eat regularly.  We started competing in 2009 at an event in Lincolnton, NC.  By the end of the comp we had won People’s Choice and had a 6th place Chicken call. That was all she wrote.  We did 5 comps that first year and gradually increased it year by year as we got better and ended up doing 40 in 2016.  The main driver is the fun and camaraderie of the competition BBQ.  Cooking competition’s week in and week out is hard work so if it wasn’t for the great people we meet and see week to week I don’t think we would do as many as we do.  It also helps to have an awesome understanding wife who also enjoys BBQ and that lets us turn it in to a family event. The kids love going to BBQ and seeing new places and old faces.

    Q: What makes Sauced! BBQ Team different or unique?

    SA, S!BBQ:
    I think we are different/unique in that we are able to travel basically all over the country and have success at BBQ.  We have recipes that travel well and we aren’t afraid to take them on the road to faraway places.  We cooked against the best at competitions all over the country and were able to stand toe to toe with them and have success.  We are very proud of that. Also, we are unique in the ‘Cousin Eddie’ beat up RV we roll up to a contest in.  We certainly don’t look the part of a competition BBQ team.  Lol

    Q:
    You’re in the southernmost state for MABA down in North Carolina…do you get up to the heart of MABA-land much or have plans to this year?

    SA, S!BBQ:
    We’ll do the most events we’ve ever done in MABA country this year.  We’ll be in West Virgina, Virginia a few times as well as Delaware and possibly Pennsylvania and New Jersey.

    Q:
    Lexington style or Eastern NC style?  Duke or Carolina?  Beaches or mountains?

    SA, S!BBQ:
    Ha,  let me see.  Lexington style. I need some ketchup in my bbq sauce. Neither. I am a Florida State grad so if both duke and unc can lose every game I’m all for it.  Beaches. I prefer the heat over the cold anytime.  We really hit our BBQ stride in the August, the dog days of summer!

    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?

    SA, S!BBQ:
    Simplicity and repetition.  Overly complicated processes are very hard to replicate week in and week out and especially so at a BBQ contest where you are sleep deprived and distracted.  Repetition is key. Once you find a process, flavor combo or method that works you can take out as many by doing the same things the same way every single time you do them.  I am the worst person to talk to when it comes to those convo’s at BBQ events about ‘have you seen this or tried that?”  I don’t change anything so I am not up on all the new rubs, sauces and injections. I found stuff that works for me and I use it and do it the same way every single week.

    Q:
    Any parting shots, things we missed or anything to promote?

    SA, S!BBQ:
    I want to give a shout out to the Q Pine Nation, a group of our buddies who compete and travel with us.  They are quite a diverse group who can do about anything you need and are certainly some of the most fun people and best cooks you’ll ever meet.  Not to mention the mad skills they possess from rv repairs to property management to cable making to cigar smoking!

  6. IMPORTANT – PLEASE READ – MABA Contest Raffle Rules and Update

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    MABA Contest Raffle Update

    We’re only a few short days away from the MABA Annual Meeting!   One of the highlights of the Annual Meeting is the contest raffle.

     This year, we are happy to report that we have 29 contests committed to the raffle.  Those contests are listed below.

     Here is how the raffle will work.  A number will be drawn and announced.  The winner will go up to the table and select a form for the contest of their choice.   The form must be filled out and given to MABA representatives at the end of the meeting and exchanged for a certificate.  The certificate entitles you to the contest entry.

     You may sell the entry to another attendee at the meeting, or trade it for another if you see fit.  Please note that some contest organizers ask that their entry not be traded or sold.  This will be noted on the entry.

    Please note—all forms must be turned in at the end of the meeting.  MABA has a responsibility for communicating to the contest organizers the team that won their entry.

     Thank you for participating in this.  We look forward to seeing you on Saturday.

    CONTEST ENTRIES

    BBQ Gives Back Urbanna, Virginia
    BBQ Jamboree (Entry into both contests) Fredericksburg, Virginia
    Chillin & Grillin In The Glades Wise, Virginia
    13th Annual Recovery Fest/8th Annual BBQ State Championship Richmond, Virginia
    Covington Cork and Pork BBQ Covington, Virginia
    Que and Cruz (Up to $150 toward entry) Louisa, Virginia
    Naptown barBAYq Cooking Contest Annapolis, Maryland
    Bel Air BBQ Bash Bel Air, Maryland
    Boss Frog Preston, Maryland
    Historic New Castle Colonial BBQ Competition New Castle, Delaware
    BooBQue Rehoboth Beach, Delaware
    Que by the Sea Seaside Heights, New Jersey
    NYC BBQ Cookoff Historic Richmond Town, New York
    Salt City BBQ Festival Syracuse, New York
    The Great Adirondack BBQ Old Forge, New York
    Finger Lakes Fire & Smoke Seneca, New York
    Almost Heaven BBQ Bash Weston, West Virginia
    Twin Valley Fire and Smoke Chester County, Pennsylvania
    Smoke in the Grove Spring Grove, Pennsylvania
    Smoke in the Park Lemoyne, Pennsylvania
    21st Annual Fire House BBQ Cook-Off Kings Mountain, North Carolina
    Uptown Lexington BBQ Capital Cook Off Lexington, North Carolina
    Jiggy With the Piggy Kannapolis, North Carolina
    Kings of Q BBQ cook off and Festival Ayden, North Carolina
    Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic Salibury, North Carolina
    Butts and Beans BBQ Challenge Hickory, North Carolina
    Eastern-Carolina-BBQ-Throwdown Rocky Mount, North Carolina
    Mohegan Sunfest Uncasville, Connecticut
  7. Considering Taking a Class in 2017? Now’s the Time!

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    Are you looking to up your competition barbecue game or become the grillmaster on your block?  Now is a great time to schedule a class.  And the Mid-Atlantic Barbecue Association website, mabbqa.com is the best place to find one!  Click here or go to the Events area on the website and hit Classes to check out all the competition and backyard classes going on in the Mid-Atlantic.  Search right now and you’ll find classes given by a former “Jack” winner, the defending World Food Barbecue Champion, top eight finisher in all of KCBS in 2016, and the 2014 MABA Team of the Year…how’s that for a lineup of top-notch pitmasters; right here in our region!

    So, sign up if you still can.  Some of the events still have seats.  Get that last bit of knowledge or technique you need to push your barbecue over the top this year.  And keep checking back as we’ll be adding classes throughout 2017 when we hear about them.  Or, if you’re a member and you have a class, let us know about it and we’ll post it here!

  8. MABA State Cup Contests for 2017 Officially Announced

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    The highest finisher from the native state where these contests take place will be eligible for additional prizes from the Mid-Atlantic Barbecue Association including a $250 check, attractive trophy, and possibly other great gifts, TBD!

    Delaware:
    Boo-B-Que Rehobeth Beach, De

    Maryland:
    Maryland State BBQ Bash Bel Air, MD

    New Jersey:
    Que by the Sea Seaside Heights, NJ

    New York:
    The Great Adirondack BBQ Old Forge, NY

    North Carolina:
    Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic Salisbury, NC

    Pennsylvania:
    Keystone Classic BBQ State Championship Harrisburg, PA

    Virginia:
    BBQ Jamboree-Day 1 Fredericksburg, VA

    West Virginia:
    Almost Heaven BBQ Bash Weston, WV

     

  9. Jerry Stephenson, Pitmaster of Redneck Scientific Opens The Redneck BBQ Lab

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

    Time to eat!

    I know we’ve all dreamed about it…or to some had nightmares.  What is “it?”  Taking that plunge from competition barbecue and/or barbecue catering to opening your very own barbecue joint!  Well, Jerry Stephenson of Redneck Scientific fame (yeah, the team that finished fourth overall in KCBS in 2016!), took the plunge in January!  Jerry opened The Redneck BBQ Lab in Benson, North Carolina.

    An impressive line-up of trophies for sure!

    I happened to be not-too-far away from Jerry’s restaurant the first week he opened visiting some friends to attend a Tarheel/Syracuse basketball game and we decided to stop in for lunch the day after the game.  The Redneck BBQ Lab is nestled in next to a gas station in a busy intersection on highway 210, just off of interstate 40.

    You can’t miss the The Redneck BBQ Lab!

    The first thing you notice pulling in is the big painted logo on the side of the building.  The rumor is that this impressive visual landmark was hand crafted by the Sean Manley, aka, “The Guv,” Jerry’s brother-in-law and husband of Roxanne Manley, Jerry’s secret weapon on the barbecue trail!  The front of the joint is equally impressive with a bold series of words that make you want to see what’s inside…PROVEN. WINNING. COMPETITION. BBQ!  The interior has a homey look with wood grain throughout and a country feel as local, historic pictures and signs with country slogans adorn the walls on your way to the counter.  The other thing you can’t help but notice is the trophy shelf that sits right above the windows to the food service line where your order is plated.  This trophy case is flat out impressive and I couldn’t help but look up and wonder about the times I’ve competed against Jerry and Roxanne and think of all the times they whipped my ass!

    Lucky to grab a snapshot of Jerry while he was still relatively still!

    After a handshake and some pleasantries with Jerry, he was off to run an errand as busy restauranteurs often do.  My buddies and I decided to get a sampling of several barbecue meats that included smoked spare ribs, pulled pork, and brisket burnts ends and slices.  The Redneck Barbecue Lab only sells burnt ends on certain days, and we were glad we hit the right one!  Our sides included local collards and the jalapeno mac ‘n cheese.  As a competition barbecue cook, sometimes our opinions are flawed when it comes to restaurant barbecue.  But I can tell you confidently, Jerry is doing it right!  The brisket was perfectly smoked and tender as a mother’s love.  The pulled pork was true to this region and succulent with great mouth feel.  The burnt ends literally melted in your mouth.  The spare ribs were done just right…not overcooked and falling off the bone, but just the right doneness to give you a great bite and chew.  The impressiveness didn’t stop there.  The collards and mac were among the best I’ve dug in to as well.

    Brisket, ribs, pork, mac, and collards were the order of the day!

    Perhaps what’s most impressive about The Redneck BBQ Lab however, is the people.  Our service was quick, friendly, and with the southern charm that always makes me come back to these parts!  The joint is just that…a joint.  It’s not a big place and if you want to be sure to get some tasty ‘que, you better get there early.  As with all of the best BBQ hotspots I’ve found, they sell a finite amount and when they’re sold out, that’s it!

    All in all, it was a great experience and the food was killer.  It’s right off 40 and not too far off of 95.  If you get a chance, go, you won’t be disappointed.  Jerry and his team are doing it right.  I will be back for sure the first chance I get!

    Have you eaten great barbecue at a Mid-Atlantic barbecue joint lately?  Tell us about it and we’ll feature other restaurants in the newsletter and the MABA website.  Just email your review/story to me at brnwlr@aol.com.

    Impressive crowds flock to the The Lab!
  10. Get To Know Eric Forrester, The Ironman KCBS Competition, and Mason Dixon BBQ Supply

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    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!!!!