I entered another virtual BBQ contest recently; the theme was chili, stews, and soups. There are plenty of ways to incorporate smoked meat into any of those. We went with a Mardi Gras theme, serving up a hearty hickory-smoked chicken and andouille gumbo over rice. Also, Maque Choux, a spicy Cajun corn-and-peppers side dish, and corn bread with jalapeños and red bell peppers. Served alongside a Hurricane cocktail, made from scratch. We were pretty proud of the entry, but it was a really tough field, and unfortunately we finished 3rd (of 17) and out of the running for a prize.
As a consolation, we used two gift certificates to Porter Road Meats that we had previously won in these contests. The goodies arrived today. There were a couple of cuts I've been anxious to try but have never been able to find in NJ. The picture includes a tri-tip (a staple of BBQ in the southwest, especially California), a Picana steak (AKA sirloin cap, commonly seen carried around on skewers in Brazilian steakhouses), and a whole Bavette (AKA flap steak, known for it's intense beef flavor). Also there, as part of their Butcher's Choice Collection, are two rib-eye steaks and two sirloin steaks, both dry aged, a pound of hamburger ground from dry aged beef, two heirloom pork chops, a pound of thick-cut uncured bacon, two cross-cut veal shanks for Osso Buco, and a quart of bone broth.
I'm making the Picana tomorrow with freshly-made chimichurri and some sides. No idea what exactly I'll do with everything else, but it's a good problem to have!