After BBQ Season Musings

Well, it's been just about a month since our last competition of the season. I've been thinking about a lot of things, but specifically BBQ classes and smokers. Let's examine these thoughts.

BBQ Classes:

Why take a class, don't I already know how to BBQ? Well yes I do thank you, but there are always new techniques, methods and recipes to learn. Doesn't it make sense to take a class from someone who consistently wins on the circuit. Why not pick the brains of people who've been doing this a lot longer than I and speed up the learning curve so to speak. There are only two drawbacks that I can see.

One is cost. You see it's typically costs about $500 for these classes, not counting the travel expenses and possible time off work. I know that sounds like a lot of money, but I think that a lot of the costs can be made up with prize money that the new knowledge will help you win. Wishful thinking?, maybe but it doesn't hurt to dream.

Another drawback is deciding which course to take. There are about 4 - 5 highly skilled cooks out there who are currently giving classes. I suppose you could choose the one who's giving the closest class, or you could take the cheapest one, or the one whose accomplishments you respect the most. You could always pick the one that cooks on whatever is closest to your own cookers, or go in a totally new direction and take someones class that cooks on something drastically different than you.


Smokers:

This leads me to the other thoughts I've had so far this off-season. If I got a new cooker, which one would I like to get. Do I make that decision on cost or what I see as the best suited cooker for my needs. It's no wonder I have sleepless nights. It's not only the competitions, but all aspects of BBQ that have taken over my life. My wife just shakes her head and mutters when she sees that far away look in my eyes. As of now, I think I'm leaning to a Stumps "Classic" cooker. It's a gravity fed smoker with 5 shelves that would give me plenty of cook space for both competitions and catering. Here's a link to their website: http://www.stumpssmokers.com/about.html
Now can"t you just see me cooking on that beauty? I know I can. Oh well, let me get back to daydreaming. I'll let you know what if anything I decide to do.

Dover Recap

Dover Downs, we came we saw we got SMOKED!!! I’ve been trying to put this competition out of my mind, and with my sieve for a mind I truly hoped I could forget it. Well, I can’t. This one will be in my mind the entire winter. The weather was typically Dover. In other words “Dover Blows”. In fact, I had tee shirts made up last year stating just that. They sold like hotcakes. The rain, chill and winds lasted most of the competition.

Despite the weather, the cook went very smoothly. The smokers hummed along all night through the wind and rain, without so much as a hiccup. Our meats turned out like we planned with the possible exception for chicken. We thought they were a little too spicy. We had high hopes for at least the ribs and brisket. We went to the awards ceremony hoping for a top 5 call in at least one category. Alas that was not to be. We weren’t even close in any of the categories, in fact we were in the bottom half of the 81 teams for all four categories. The dismal results are as follows:
Overall: 61 out of 81, Chicken: 54th, Ribs: 48th, Pork: 72nd, Brisket: 43rd
We can’t blame the weather, we can’t blame the judges, we can’t blame anything because we don’t know why we finished so low. We can only chalk it up to the old saying: “On any given day…”. On April 16-17, 2010 in Salisbury, MD we will try to redeem ourselves. Yes it’s going to be a long cold winter for Pigheaded BBQ.

Thanks guys for a very good season. We had our ups and downs, but all in all, this was our best season yet and despite Dover, we are improving. Keep your heads up and keep on smokin’!!

Adam's Ribs

First place Ribs? True Dat!

Can you smell the love?

Ron v2.0
aka The Butt Doctor
Sent via BlackBerry from T-Mobile

What's a guy gotta do to get some pancakes?

All-
Checking in from the Diamond State BBQ in Dover, DE where the temperature is a balmy 46 degrees and the forecast calls for overcast skies with a 60%chance of showers. Bullshitake!

It's cold, wet and we're loving every pouring rain drenched minute of it. Our butts (pictured above) are looking phat, ribs are sticky icky, the brisket is smoking and the chicken is prepped and clucking beautiful. Barring a complete disaster (and Mother Nature is sure as hell trying) we're aiming to take down the big dawgs.

Keep you posted on all our progress right here and on Twitter @pigheadedbbq

Out...

Ron v2.0
aka The Butt Doctor
Sent via BlackBerry from T-Mobile

Smoking the Competition

Hello All-
The local boys got some nice pub in today's Middletown Transcript. After all of this stardom, now it's time to bring home the BACON!!!!

http://www.middletowntranscript.com/entertainment/x576551822/Locals-looking-to-smoke-barbeque-competition

Be sure to stay connected by following us on Twitter http://twitter.com/pigheadedbbq

Ron v2.0
(aka The Butt Doctor)

Dover Blows

With the weather looking pretty ominous for the upcoming Diamond State BBQ in Dover, DE on October 17th and 18th, team Pigheaded looks to continue our recent hot streak and bring one home a Grand Champion trophy (and check) for the "First Staters".

At this point we've learned to expect the unexpected. The elements have actually become a rallying cry of sorts and help us focus on what we do... Que! The last two events have both been "moist" to say the least. And at both we fared pretty well, the last of which was a 3rd place finish @ the Southern York County BBQ Cookoff. But you're only as good as your last turn-in.

Pop's got some new kicks that should help to keep those old dogs nice and dry. And with some tricks up our collective sleeves, we aim to dress warm, act cool, cheer on the Phightins' and bring home the bacon!

So, dust off the Gordon's Fisherman Halloween costume from 1987 and get your pork butts to Dover. It'll be well worth the trip!

The Butt Doctor

Pork Practice

Well, I had the time to try two new methods of cooking pork butts. They were very different from each other and our normal pulled pork. After cooking them, I divided them into packages labeled very creativly #1 and #2. I gave a sample of each to teamates Ron Jr and Mike and their wives. My wife and I tried them as well. Without talking to each, the unanimous decision was #2. I guess we'll have to try and replicate that result in Dover this coming weekend. I hope the judges like it as much as we did. Looks like we're in for some damp chilly weather at Dover. Wish us luck.