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!

The BBQ Song

Our first real 'Smoke"

Up at the butt crack before dawn, 2:15 am to be exact.  Timm didn't even let the alarm go off he was so excited to get started on what is his "first real smoke".  I know there was a test run a couple of weeks ago but this has all four meats on it.  He made up a time schedule, took notes and everything.  A great learning event for sure. 

Here's Timm prepping and double checking rib notes before they go in pit.  Already, they are smelling tasty! 

Butts have been moved to the top rack to make room for the ribs. There's a small brisket in there as well.  Butts and brisket were injected before cooking for more flavor.

Ribs need a mop of sauce for a pretty glaze.  Chickens were put on also.

Our super cute daughter-in-law came early to help get everything ready but all things come to a halt when the pit opens.  I'm checking temps, Timm writing notes.  Christy is patiently waiting for a taste test.  We tried to cook to meat temperature instead of just time.

Dad looks on with great anticipation.  Timm cuttin' up chicken.  He's pretty tired at this point, been up for 14 hours tending fire, meat, taking notes, and answering questions from the rest of us. 

By the look on my boys' plates, I'd say it was a great success with some yummy BBQ.  Timm sat in the shade under the tree and didn't even eat he was so tired.  He kinda nibbled and tasted all day anyway.

So what did we learn?  Didn't need to start the smoker quite so early.  Watch fire closer to maintain temperature.  Stoke the fire before opening the pit to work on the meat.  Have team mates there to help, especially when the pit is opened.  Need to increase the number of water pans so there aren't hot spots.  The value of a blanket to keep the heat in the pit during the wee hours of the morning when it's cooler.  How minor adjustments affect air flow and heat.  You go through lots of rubber gloves.  Pecan wood makes for some tasty BBQ.  Shade...nead shade.  Team mates...get some. There more, but that's it for now.

New Adventure, New Blog...

What have we been up to lately...besides yard work? Building a BBQ pit, well my hubby and youngest son have been building one. It's awesome! Timm came up with the idea and Chris did the welding on the project. We've tried it once, but we are having a big BBQ with our families to really test it this weekend.


Timm want to compete in BBQ competitions. Looks like we may be out to our first one in a month or so. I've got jitters but he doesn't. I'm thinking it will be fun, hard work, and costly...but isn't anything that's worth a hoot. I'm thinkin' we can cook a lot of pig on this monster of BBQ pit (Timm is 6'3") and make some money at some events too.

So anyway, you can check it all out and follow us at our new blog http://trailhoundsmokersbbq.blogspot.com/. You can also follow us on Facebook. Please become a fan of Trailhound Smokers BBQ.