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Wednesday, June 20, 2007

Planning For State BBQ Cook Off Begins...

Since its' inception, The Buffalo Bros. cooking team has entered this contest, always signing up for every event. Cooks from all over the country come to compete, with about 45 teams total. Some are sponsored by national chains like Famous Daves' or regional restaurants or caterers. Some are marketing their own sauces or dry rubs, but there is probably 1/3 of us there who just like to cook, and ain't too bad at it. Our equipment isn't in the same league with the big dogs, but every year we manage to win a ribbon or two- which drives them nuts! I really tried to buy a large trailer smoker/cooker, but delivery was out too far to get it in time (Damn Food Channel!).
Catagories Friday nite will be the side dishes; Potatoes, vegetable, beans, and dessert. The following day it's the main catagorie that count for money and points; Chicken, pulled pork, pork ribs, and beef brisket. It is sponsored by the Kansas City Barbeque Society and has certified judges that know the criteria to be a good judge. It's not until mid- July, but planning starts Saturday!

20 comments:

Akelamalu said...

Stop talking about food, you're making me hungry!!!
Good luck with the Cook Off. :)

buffalodickdy said...

Genuine barbeque is a treat! Our beef brisket will be trimmed, dry rubbed in spices, (marinated in a worchester/beef broth solution first!)cooked unwrapped for 5hrs over smoke, wrapped and cooked another 5hrs, then set off heat for 1 hr. before cutting for
presentation. Last year took 4th in the State!

snowelf said...

How exciting!! This just sounds like such a fun get-together to me!
Good luck this year, Uncle Buff!

--snow

meredic said...

Most people in the UK incinerate a burger or two and call it a BBQ. Your version sounds a lot more interesting to me. That beef sounds like I just have to try some soon.
Up on my mountain, we do a slow spit roast sheep to alarm the others in the field. I usually hang it for a few days first and then stuff it with herbs. As turn the handle I give it a paint over with lemon and garlig every now and then.

buffalodickdy said...

Snow- The Friday night is fun, people eating the side dishes, sharing with the other cooks, and adult beverages, of course! As the meat goes on for Sat.(middle of night!) it starts to be alot more work!
meredic- In the South and West U.S, they've been cooking like this for 200yrs. I live in the North and it's a relatively new thing up here, but gaining in popularity. Always wood or charcoal on an indirect fire- 225F max. The sauces are important too! I am one of the few Americans that have actually had mutton! Stronger than lamb, your method of cooking sounds great!

buffalodickdy said...

Meredic- Oh, and when the rurals want to scare the sheep, they amplify the sound of a zipper opening....

Akelamalu said...

Slluuuurpppppp, drool, smacks-lips!

That sounds nothing like the barbecues we have over here. :(

doggybloggy said...

way too cool....I cant wait to hear the progress

DutchBitch said...

Needless to say you will win, obviously.

Lynda said...

Planning ahead never hurts.

Queenie said...

Gosh I'm licking my lips.
Your food sounds Fab-Taste-a-tongue-smacking-lush (made up word I know). I wish we had smell web, and you could share that with us poor onlooker's/blogger's......

Jen said...

ah the preparations! I can taste it now... chicken, pork, beef... yum!

Mike M said...

From reading what you have cooked already I have a feeling that you will continue to take home a ribbon or two each year.

buffalodickdy said...

Akelamalu- What alot of countries call barbeque, we would call grilling out.
DogB- Alot of work, but moments of great fun...
DutchB- You really have got to see what some of these people have spent on rigs to appreciate our chances!
Lynda- The yahoos I cook with are great planners! Then we get there, one or both of them get loaded late Fri. nite, and then we do our best...
Queenie- I know I have got to learn to post pictures before the lynch mob forms...
Jen- The diversity and amount of excellent BBQ that day is amazing!
Mike- Two of us went to the KCBS Judging school and got certified. We think we might have learned a trick or two to move up a little!

MONA said...

you suerly do love to cook dont you? are you in food business?

buffalodickdy said...

Mona- I sell specialty metals for the tooling industry! Food is the hobby, but someday.....

pinknest said...

mmm, i love beef brisket! just had some the other day. good luck in the planning!

kate said...

I am eating a pork chop right now that just isnt cutting it! lol I LOVE bbq! Do you own a smoker? I wouldnt even know how to go about smoking something (but live smoked salmon... beef... )

So do you know what you have to do to get to #1 in the state? Is that your goal?

S* said...

Boy, do I miss some real good down home bbq! I'm talking the kind someone made with love in the backyard, not the restaurant stuff.

*sigh*

meredic said...

*amplified zippers* very funny...
In Wales the 'locals' put on a pair of Wellington Boots for much the same effect.
We all thought Deliverance was filmed round here until we saw the credits.....