Well, we just got back from a very stiff competition in Westmont, IL. 66 teams showed up, and it was announced that the competition had become the largest in Illinois. My hats off to the Westmont Lion’s Club and all the people that helped put this event on. It was organized very well, and handled a lot of people. Helluva good time. We got a few calls and really, that’s all you can ask for. There were phenomenal teams there. Quau, Cancer Sucks Chicago, The Smoking Hills, Duces Wild, and Gilly’s BBQ, among others. Great guys and gals, and great bbq teams.
We really had to put the pedal to the metal to get ready for this one.
We arrived on site on Friday, tired but ready to throw down. Let me tell anyone who hasn’t competed in a full on KCBS barbecue competition . . . You don’t want to be tired when you arrive. You want to feel like you could run through a wall, because at sometime during the event, you might just have to. This week I had to hop over caution tape all weekend, but that’s a different story. Anyway, prepping for the event had beat us up pretty good, but we arrived determined. Which leads to our first grade:
Saturday, we were asked by the organizers to do a few cooking demonstrations, so we had a couple really nice groups of people come by the tent. John, the BBQ Sauce Works Pit Master, showed several folks how to trim chicken for competition and later worked with a group to show how to get a pork shoulder ready. It was fun and the folks we worked with were very appreciative. Soon they’ll be out there trying to beat us at our own game. Ah, ain’t BBQ grand?
We battled through the night to keep our fire on point. Some of our normal procedures weren’t going so normal, so we had to babysit the cooker more than usual.
Sunday came raging and for the most part we were on schedule. Everything got turned in with time to spare. And overall, we did very well.
Which leads to the rest of our grades:
Chicken: A (4th Place)
Ribs: A (20th Place)
Pork: A (6th Place)
Brisket: C (43rd Place)
Overall : B (15th Place)