Pigheaded BBQ just finished the 2nd leg of our BBQ Marathon. We competing at Smokin on the Bay located in Tracy’s Landing, MD. This was our first time at this venue, which was the 2nd annual Smokin’ on the Bay. This is a Saturday/Sunday event and was held over the Labor Day weekend. We decided to arrive a day early in anticipation of a high volume of holiday traffic. We arrived around 10:00AM Friday morning and saw that there were a few teams already there. We had arraigned for an extra large site so we could spread out and enjoy the extended stay. The venue was a large gravel covered lot at Herrington Harbor North, one of the largest marinas on the Chesapeake Bay. I must say that we were impressed with the facilities. This was a first class marina. Norma, Ron, and Mike, Trina and Michael & Maddie all arrived within minutes of each other and went about setting up the site. It didn’t take much effort to work up a good sweat in the hot and humid climate. Temperatures got up to the high 90’s on Friday and Saturday with a heavy surprise downpour late Saturday evening. Sunday brought slightly cooler temperature and lower humidity. Friday night, the organizers had arraigned a boat to take the competitors across the water to Skippers, for a “Welcome Reception”. This was a very nice gesture, appreciated by those who chose to attend.
Saturday brought about the usual meat inspection and prep work of the four meat categories. This went pretty smoothly until 10:30 or so Saturday night when the storm hit. The team frantically went about re-arraigning the site, trying to keep everything dry. It’s a little difficult moving our smoker (Raquel) around on a large gravel surface. We may have to look at replacing the front swivel wheels with swivel inflatable ones. After much scrambling, cursing and laughing we were ready to fire up the cookers and get down to business. The big meats went on and the usual routine was restored.
Sunday morning meant ribs and chicken were to see final prep and into Raquel. We had a smooth cook and felt good about all our entries. This is usually the “Kiss of Death”, but it was all in the judges hands now. There weren’t any ancillary categories, however there was to be a “People’s Choice” category of pork. Each team who chose to enter, would receive (100) 1oz cups to be handed out to the public who purchased tickets to the event. We were a little apprehensive about participating, because it was to take place after the last turn in and we’re usually very tired and starting to pack up to go home. We actually enjoyed the experience, largely due to the “shilling” of Ron v2.0 who whipped the crowd up into a feeding frenzy, or at least our version of one. How that man’s mind works is anybody’s guess.
After cleaning up and packing the trailer, it was time for the awards ceremony and we eagerly walked over and set up our chairs. Chicken was the first category announced and we heard “1st Place Chicken…Pigheaded BBQ”. What a great start, now we wanted to hear our names called again. “4th Place Ribs…Pigheaded BBQ. Now we’re really excited, could this be our time? Alas, we didn’t hear our name called again. Our pork placed 23rd and our brisket 17th. Not the way we wanted to finish, be we did place a respectable 6th overall out of 47 teams. We’re always happy with a top 10 finish, but we’re not satisfied. We are in search of our first Grand Champion and won’t quit until we get it. Next up is the Sam’s Club local in Laurel, MD next week. Hope to see you there.
In wrapping up, we would like to thank our great neighbors. JD’s Smokin Misfits on one side, Southern Maryland Smokers on the other and Taste of Grace behind us. We couldn’t ask for nicer BBQ neighbors. Thanks to all the friends and family who travel to see and support us.