The event wrapped up late this afternoon. The Saturday class was very educational-incredible instructors, including the guy ranked #3 in the country for ribs. I must have taken a dozen pages of notes. The host BBQ restaurant provided a great lunch, then the instructors walked us through ribs and wings on a stick burning reverse flow drum smoker. That was dinner #1, then we went to the host restaurant for a late dinner in the bar
Day 2 was the competition, after the traditional starting shot of whiskey. They provided smokers of all kinds, and a few teams brought their own. I ended up using a pellet smoker for the first time. The $5,000 Fast Eddy was very nice, but electrical glitches caused it to shut off twice during the cook so temp control was erratic. Time was tight to get the ribs trimmed, rubbed (one commercial rub, one homemade) and on the smoker, followed by wings marinated, dried, and rubbed. Ribs were later foiled with liquid margarine, brown sugar, and my custom sauce, while wings were dipped in a sauce and returned to the smoker to set, about the time the ribs were removed from foil and sauced. My wife had the parsley bed turn-in boxes ready, and we made the 10 minute window for getting them to the judges table.
It was a lot of work, but we ended up with a fourth place finish overall, and a first place for ribs! $300 prize money and a trophy. For the ribs, we received one perfect score (appearance, taste, texture, 9, 9, 9) and three more just one point off a perfect total.