A barbecue adventure, the saga unfolds.

Don't want to hear about planes and bbq,
flew 1000 miles during covid to get kc bbq( i'm not gonna name shame ).
arrived during published hours but the restaurant closed early, like 5 mins before i walked in. NO BBQ.
I never told them my name or gave an address but somehow, a flyer for this FAMOUS BBQ restaurant arrived at my house the day i made it back home. I live literally 4 states away. INSULT TO INJURY, KC is forever on my banned list
 
DJTorrente said:
I doubt it matters worth a hill of beans, but my habit is to form my patties by hand, and seeing sharp edges on a burger feels wrong. Those 6 oz.?

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I like your burger mold. They are slightly under 8 oz.

I would have actually expected more rounded edges from 20%, but I think the blend was probably closer to 10%. I'm not complaining.
 
DJTorrente said:
I doubt it matters worth a hill of beans, but my habit is to form my patties by hand, and seeing sharp edges on a burger feels wrong. Those 6 oz.?
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From now on, every time I see a bunch of chickens rotating over a fire, I'm going to think "really slow and ineffective but edible gyroscope".
 
Oof. Yesterday was the bbq contest at our county fair. A few months ago I signed up to judge, but they had too many so I didn’t make the cut.

Then I noticed it was 100F in the shade and very humid and I was pretty happy I missed out.
 
Isn’t it a bit late to be picking asparagus? But regardless it looks delicious.
 
Today was the contest in Baldwin City, KS. I sign up to judge that one, I think I’ve judged it 10 yrs now? But this year I didn’t make the cut. It was a hot and humid day and the judges sit in an un-air conditioned fire station garage. I wasn’t too upset about missing it. So we went out for bbq for dinner. Joe’s KC is always good, and the line is always out the door.

I didn’t get a chance to ask about how many foreigners they got during the World Cup games in the area.

Next weekend I’m confirmed as a judge in another reasonably close contest.
 
The “Made for KC” bbq contest is going on right now. The winner gets an 18 month concession license in the food court inside the MCI terminal.
 
Matthew said:
The “Made for KC” bbq contest is going on right now. The winner gets an 18 month concession license in the food court inside the MCI terminal.
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Smokey Bey’s BBQ won, by 5 points. That’s a lot. The difference between 2nd and 7th place was less than 5 points.

I’m not familiar with Smokey Bey’s but anyone traveling in and out of KMCI next year can check them out.
 
So that’s a food vending license only, or does it include 18 months’ rent?
 
455 Bravo Uniform said:
So that’s a food vending license only, or does it include 18 months’ rent?
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I think it includes the whole package. I’m not sure how the whole thing works out. I think the first 6 months is logistics, then it’s actually 12 months of vending. Some teams have a lot of experience in catering so they understand commercial food prep and health codes. But I think the team that won this year is a husband and wife deal. Doing 20-40 contests each year is a whole different animal than an everyday job that requires consistency. Contest cooking is very different from restaurant cooking. At some bbq places that also compete, you can order the “competition plate” and get samples of all four meats. But in a contest a team gets one bite to impress a judge, so the samples are normally much more heavily seasoned in order to make them “pop”. It’s not something that anyone would usually like to have for a meal. It’s one of the reasons a lot of bbq restaurants either don’t compete, or don’t do well at competitions. They have to cook what sells, and not what’s specifically targeted for a judge.
 
Slaps posted the tied-for-2nd place entries.

1st place chicken (perfect score)
4th ribs
9th pork
13th brisket


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I had to mothball the smoker and the griddle :( Bought a new house and selling the current one. Luckily not a contingent to sell the current one to get into the new one.

The new one has an outdoor kitchen with a pizza oven, so there is that.
 
I've had a problem getting my smoker going this year. Most Saturdays have been booked up or rainy. During the week I've had just enough other things going on I haven't been able to work in a full day with enough advanced notice of good wx. But now that October is here, I should get a lot more opportunities. I have at least on corned beef brisket ready to go, and I picked up a beef rib roast on sale. It's time to get those out of the freezer and into the smoker.
 
I haven't fired up the smoker in a couple years. I've just been too lazy. In fact, the last two slabs of ribs I did, I just straight up grilled them direct heat. They are just as good as if I attempt to use the Weber as a smoker by using the coal holders and drip pan. Suboptimal for sure, but still good.
 
Matthew said:
And 13th place. Peach cobbler cheesecake and a cold glass of milk.
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Are those individual 3D printed pie slice plates?

If I made a desert, it wouldn't even be judged. It would be "I'm sorry sir, but we really can't give that a numeric score for the sake of the judges."
 
Albany Tom said:
Are those individual 3D printed pie slice plates?

If I made a desert, it wouldn't even be judged. It would be "I'm sorry sir, but we really can't give that a numeric score for the sake of the judges."
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The Royal lasts several days. They have contests for vegetables, sides, and desserts in addition to the Invitational and Open.

They also have a rub and sauce contest but that’s in April.

Other contests might have dessert and that’s usually at the end of the meat contest. Most of the good teams know that judges have just loaded up on meat, so they will make something cold and citrus- lime cheesecake, for example. One of life’s simple pleasures is ice cream after a bbq contest to get something sweet and cold, and teams know this. But turning in home made ice cream usually results in a melted mess.
 
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