I have bee known to ask. They are reluctant to give me left over bones for the dog.

 

I forgot to mention to you... the venue has a courtyard, and it is shaded by a MASSIVE old oak tree. Most of the parking lot lacks shade. As a result, I'll be bringing the 10' by 10' awning... I borrowed it, but if it's same one I borrowed last year, it's got a red, white & blue bunting/spangled theme.

 

Have fun today. Wish I was closer but wont be back until tomorrow

 

Well, y'all missed out.

Got the old gal loaded up last night and was able to haul all of the gear we needed to the cook-off this morning.

Started off-loading around 8:30, made the 9:30 Cook's Meeting, selected the five racks of ribs and started.

Spent the day arguing with my wife while trying to get the ribs cooked. Wrapped the ribs in foil and let them cook for nearly two hours, then moved them over to the smoker (I used hickory chunks) for another hour and a half.

Submitted the six required ribs around 4:00 P.M., and found out around 5:00 P.M. that my entry took first place Got a trophy, some swag and $500.

Loaded up the truck again and dragged everything home.

Got a shower and drank a bottle of Korbel Extra Dry to celebrate.

I'll unload the truck tomorrow, 'cuz I'm *BUSHED*

 

Congats Kurt. Unfortunatly I had to cover for a guy so he could go to sons wedding.
If you enter next year I will be sure to make it. Congats again

 

Congrats! Sure would love to try em.

 

HIO Silver was making noises about wanting to set up a G2G... maybe that would be the place to cook up a mess of ribs.

 

Congratulations Kurt!

Jim

 

Sounds great! I can make ribs and tri tip burgers

 

Sounds like an excellent idea.

Jim

 

Congrats on the 1st place finish!!

Stewart

 

Folks, I really appreciate your good wishes and the congratulations.

I sure wasn’t ready to win. I was hoping I might, but didn’t think I’d do it.

I disparage my wife, but the truth is that she was a tremendous help. I might have been able to do it without her, but it would have been a lot more awkward. I can’t imagine competing in an event like that without any help. It’s funny, but she told me to not compete this year. I paid the entry fee a couple of months ago while she wasn’t looking, then had to put up with her moaning and kvetching until they announced that we’d won. I think she secretly enjoys having some reason to complain. Now watch, we’re going to argue about how to spend the prize money.

Optimist that I am, I did put a bottle of champagne into the ice chest “just in case”. In the excitement of winning, I forgot all about it until the ride home. I didn’t let it go to waste, but I took a shower before I opened the bottle.

I’ve got some photos for you folks:



That's me, pulling the silver skin off of a rack of St. Louis style ribs.




Mike, the General Manager of the Back Forty and I pose for a publicity shot.




This is the plate full of ribs that we submitted to the judges




Each team got a bag of stuff for entering: a hat, an etched beer glass and bottle of the "Reserve" BBQ sauce.




I was really startled when they called my ticket number for first place. The ticket number proved that the winning batch of ribs was mine.




I got the trophy and $500 in cash.




Left to right, it's the Lead Chef, Me and the General Manager

 

Ribs look great!

 

Great job on the ribs.

Jim

 

Congratulations on your win! Wish I could have been there, the ribs look great! I just got home from Yosemite vaca with geographically distant family. I do look forward to comparing rib smoking techniques and dry rub recipes some day. My latest effort is perfecting my smoked trout recipe and procedure. The few times I've done them, they've been awesome, but I'm sure there is ground to gain. Only problem is, ya gotta use large trout with pink flesh for the best smoked trout. It's difficult to perfect something when I'm finding the sources a bit scares. Too hard to fillet anything under at least 16", imo.