Wow! What a feeling when something that took nearly a year to fully plan comes to fruition!
As some folks have already commented, the win this weekend in Barrie took a full team effort (we had 6 team members, plus a helping hand from 2 others). Trying to do a competition that spans two full days (3 categories per day, Saturday and Sunday) with side dishes, 4 full blind box entries and then onsite visit from 2 judges for the same dish(es), but 15 minutes later, is an incredible challenge! We had three pick-ups (Bryan Brown and Aaron and Adrienne Rosses' from Canada and Kenny's from Maryland), plus my Caravan all loaded to overflowing with the equipment required to do such an event. Everything from an onsite judging table/settings/china to decorative lights and banners, to multiple tables, promotional materials for Dizzy Pig and the Egg to our canopies (3 in total!), stainless tables, sinks and even a fridge(!) to keep our 'delicate' items (like the cheesecake) from being disturbed as they likely would be in a common cooler (of which we had 6, most of the 120 quart size!)
This is the 2nd straight year that we've won the chicken category and this year we used same recipes as last, but we streamlined and dressed up the components a bit.
We had three items per plate/box: the main meat entry, plus two side dishes. Onsite we added fresh bread (dinner rolls, sourdough bread from a 100yr old Scottish yeast starter sponge as well as French baggette and some Scottish baps, and also matched wines with the entries. We used a nice German reisling for the 1st place chicken, Niagara region icewine for our dessert entry (Maple Syrup cheesecake) and a mixed fruit wine for our two pork entries.
As for our sides, we're holding some things back, but as for the forum input, YB can have a shot of Jack Daniels (this win earns us an International team entry in this year's JD event) as the vidalia onion pie recipe has worked great for us two years in a row! Another highlight was NB's Vietnamese summer roll filled with pulled pork and fresh matchsticked veggies.
I have some pictures on the camera that I hope to download soon. Chris and Kenny were shooting to make it back as far as Buffalo last night (they were having a last snort of JD with drbbq when we pulled out for the hotel about 8 last night), so I'm sure he will be posting his views of the event in the next dozen hours or so.
The Egg rocked as it usually does, but really kicked butt on the ribs, chicken (which had to be cooked whole, as opposed to our usual parts cooked at KCBS contests), bbq pizza and the fresh hearth breads. Thanks BGE, for the outstanding cookers to complement our recipes and also for all the support as we make our way down the bbq trail! See ya at the Jack...again!!