Best Dam BBQ

Normally, we'd be out camping and riding our quads but this year we spent Memorial Day weekend checking out the Best Dam BBQ competition in Boulder City on Friday and Saturday.  We had the pleasure of meeting several of the teams we've gotten to know a little on line.  What a great bunch of people. 

I. A.B. 30 (It's Always Beer Thirty) (Phoenix)

R & R BBQ (Salt Lake)

Crystal with Harry Soo

How cool is that?! 

We got to sample some great grub, ate some delightful BBQ from Great Basin Cooking Company (from Logandale) and some wood fired pizza from Whiskey Ranch (Phoenix area). 

Mom, Dad and my brother came out on Saturday morning to check it out.  Scott came out both days with us.  While relaxing in the grass, some people sat down near us with a dog that looked just like Shelby...it was her sister...seriously.  What are the odds of that? 

Oh....we are now certified KCBS judges and can judge at BBQ competitions.  Really, we took it to figure out what judges are looking for, but hey, we might judge too you never know. 

It was a great weekend, weather was perfect, grass was cool, lots of great food, new friends, time with family, and many of the folks we met won in several catagories.  Next time, maybe we'll be making that walk...hopefully.

Kick-Off BBQ...part 1

Saturday was a really long day, chilly, windy, and full of family, friends and...BBQ!  A few weeks ago we were trying to figure out how we could raise a few bucks to get us started in our first competition in July...and being in Scouts as long as we were, we said, "Let's throw a BBQ."  It will give friends and family a chance to taste what we're doing and hopefully raise a few bucks to cover expenses and get us down the road a ways.  Planning started then and there, a flyer was created, emailed and passed around, and RSVP started coming in.  Last week, we finalized plans, shopped (and gasped), and stuffed fridges and freezers with all that was needed, tables and chairs were borrowed from work.  Anyway, here are a few pictures of the process during the day.  Look for more pictures in post #2.

Sunday began at 2am, as Timm lit the wood charcoal with his propane torch it looked like fireworks in the night sky. 

Pork butts went on at 2:30am, brisket went on at 7am.  Brisket just put in the pit in this photo, butts have been in for 4 1/2 hours here.   One of the best parts of the day was at 7:30am when Scott showed up.  He called into work and showed up to help out the team.  I know it would have killed him to not be there.

Prepping 10 racks of ribs.  Mark came by early to visit and take care of business.

The Martin men taking care of mass quanitities of meat, checking temperatures, adding water to the pit.

MMMMM...mighty tasty looking pork butt (if I say so myself...I wish this was smell-o-vision)

Bottom rack full of ribs, top rack...brisket, pork was just pulled off.  (It's a thing of beauty...lol)

Thirty pounds of chicken legs and thighs.

Scott chopping pork butt, my dad helping out.  My mom broke her ankle in 2 places and foot on vacation a few weeks ago. (She is totally frustrated she can't help out right now.)

One happy Scott with a pan full of chopped pork.

Brisket....look at that smoke ring.  It tasted like heaven.

Pork ribs...just some of many.

Kick-Off BBQ...part 2

More photos from the kick-off BBQ.  This is what the day was really about...family and friends getting together for a great time...despite the weather.  Who da thunk it?  Sixtyfive degrees near the end of May in Las Vegas...we've often had 100 degree days at this point.  We had a cool, breezy day but prayers were answered and almost everyone showed up (wearing jackets).  When it was time to serve dinner the sun came out and the wind stopped (we ended the day with a light sprinkle).  I think everyone truly enjoyed dinner.  There were lots of smiles on faces as they were dining on on some mighty fine 'Q.

Dave and Cindy

Nelson and Adam

Adrienne, Kari and Linda

Alan and Liz, Dave and Sue

Dad, Amanda, Nelson, Carolyn, Sam, and Donny

Jerrad, Sara and Makena, Arne and Brenda

Us...Timm, Crystal, Chris, Christy, Scott...Trailhound Smokers.

We pulled it off!  Everyone had a great time, they loved the food (got great reviews on the beans as well), we covered expenses and we'll make it to Williams for our first competition.

We ended up with 65 people and went through 43 pounds of ribs, 30 pounds of chicken, 30 pounds of brisket, 30 pounds of chopped pork, plus all the sides.  No one left hungry. In fact, there was very little left over...only 6 slices of brisket, no ribs, just some rib tips, 1/2 pan of chopped pork, and 1 pan of chicken.

Thank you, thank you, thank you to everyone for making this event great and making it all possible!

Look for us as we join a competition or two...we'll be in Williams, AZ on July 2nd and July 3rd.

May 2 Que

Just 2 racks of ribs for the May 2 session on the pit.  Timm used peach wood this time around. We could really smell the diference.  Also tried two differnet ways with rubs and sauces.  Think we have made a choice on what to use on ribs at our first competition.   Look at that pretty smoke ring.

Prepping for events

We've been making lists and checking them twice to see what we need to do and get before our first competition.  We are signed up and taking the KCBS judging class at the end of May in Las Vegas.  This will give us in huge insight on what judges are looking for so we can be better prepared. 

Big Step

Our first application for competition sent out today....big step for us.  Our first competition will be in Williams AZ over the 4th of July weekend.  Really excited about it but nervous at the same time. The website for the event is NAzBBQ.com.  Wish us luck!