Cape Cod BBQ Challenge

Unknown

Congratulations go out to a couple of folks that post on this forum. Qsis (Lee) and Qbro who cook as The Back 40 BBQ Team won the Grand Championship and Yankee BBQ (Steve) won Reserve. [p]I also missed JSlots call to the stage last weekend.[p]Nice job to all.[p]Dave

Bordello

Old Dave,
May I second the congratulations to them also. Keep them eggs a smoken. Way to go.[p]Regards,
New Bob

Citizen Q

Old Dave,
Not only did they do a great job cooking, but great folks as well. Steve was the first guy to pull up and introduce himself when we were setting up Saturday morning and Lee and Rob stopped over as soon as they arrived, too. All great people that I met through the course of the weekend made for a really enjoyable experience. [p]Looking forward to doing this again soon even though the slightest thought of smoke has become a deeply imbedded gag reflex trigger. Also looking forward to a solid week of nothing but take-out and ice cream for dinner. [p]Cheers,
C~Q

Unknown

Citizen Q,[p]I forgot that this was your first contest and I sure hope you enjoyed yourself. It's a fun hobby and even better if you get your name called once in a while. [p]Good luck at your next event.[p]Dave

JDOTR

Old Dave,
A hearty congrats to all the BGE teams. Way to represent the egging masses. [p]Cheers,
Chet[p]

JDOTR

Citizen Q,
Glad your weekend went well! How many eggs did you end up with? How was your timing?
Cheers
Chet

Nature Boy

Congrats Lee, Rob and Steve!!!
Chris

Citizen Q

Dave,
I'm trying to forget that this was my first contest too. Got a couple of 9's and a good handful of 7's and 8's, but those 4's and 5's just jump off the page and grap you by the throat. I actually got yelled at (more like stern & good advice actually) by one of the more seasoned cooks after he overheard a couple of the judges discussing my 5 pound brisket turn-in tray. "No, no, no! You can't do that, not in a competition!" he told me. And he was right, cuz he beat me too, with a 148.5714 to 148.0002 to keep me off the stage for that 5th place ribbon, lol. I was a little blown away when I saw that on the tally sheet and am really encouraged to see that 2 judges thought so highly of my slightly radical turn-in.[p]I did enjoy myself immensely, got alot of warm welcomes and genuine "come on back"s which I fully intend to do.[p]Cheers,
Sean

Nature Boy

Good work, Sean! Looks like the ice has been broken. And while your overall placement was not incredible, all the folks that beat you have been doing this for a long, long time. That looks like a tough list of teams!![p]Sounds like you learned a bunch, including how cool the people are that you meet.[p]Next time will be even better
Beers
Chris

Unknown

Chet,
Ended up going with the 2 large BGE's and finished off the ribs in a Webber kettle over lump after they foiled an hour in the Egg and the chicken thighs took over.[p]Timing worked out well, I averaged 4 beers per hour for the first 6 hours after the brisket went in at 11:30, then eased back to 3 per hour til the sun came back up 18 hours later. [p]Actually, the timing did work out but not the way I wanted it to. I started the brisket at 11:30 am and the 2 butts at 1:00 pm on separate Eggs wanting to go at 200 the whole way through to finish & hold both by 10:00 am. Come 4:00 am they had to stack to make room for the ribs, and they were both at 160, but neither broke 180 til within 40 minutes of respective turn in times. I truly thought they were both gonna be disasters right up to they point where they hit the cutting board, cuz they both came straight off the Egg and went right into the judging trays and up to the tent, but when they hit that board, I was smiling ear to ear, I loved em both, judges didn't agree, but what they think doesn't matter that much.[p]Ribs and chicken timed out perfectly, although the first rack to finish hit the trash can after an undetected flare up in the kettle reduced it to cinders.[p]I was and still am very happy with everything I turned in, and will have to jump through alot of hoops to maintain thoses levels in my own backyard, but I can honestly tell you now that my competetion strategies are in for a serious overhaul. I am 100% opposed to doing this but, you gotta play to the judges if you wanna play to win, and if I'm gonna play, I'm gonna play to win.[p]Cheers,
Sean

Unknown

Hey Chris,
I guessed how cool each person was by how long it took em to mention you, I don't think anyone took longer than 45 seconds, so they all rated pretty high. [p]Honestly, the only improvement from my point of view would be in that last half hour, and that's just a matter of how much I'm willing to bend my stubborn thinking. Even at that, there was no dissapointment in standing there cheering on the winners, just in seeing the actual score sheet. Other than that, it was all good. Even the fried egg & pepperoni sandwich with the stash of red hot peppers neatly hidden in the middle that Dr. Frankenswine left for me on my cutting board while I took a 25 minute power coma.[p]Cheers and Thanks,
Sean [p]

JDOTR

C~Q,
To me it is important for the cook to be happy with the product. The next group of judges you get will likely have different tastes. Make a list of things that YOU think could have been better and modify your contest stragedy accordingly. Learn from your mistakes, note the things that went well, and most importantly... HAVE FUN!
Cheers!
Chet

YankeeBBQ

Thanks Dave. I saw your team name listed on one of the contest lists this weekend which means you must have done pretty good too. See you in New Holland. I think[p]Steve

YankeeBBQ

You were the talk of the town for awhile Sean. While the rest of us were still competing in Saturdays grilling event, CQ had already started his brisket. Everyone I passed would say, "did you see that guy with the eggs ? He put his brisket on at 7:00 this morning." Everyone said a different time but all of them thought it was a long darn time to be cooking a brisket. Well you beat at least six of them . We'll probably see 2 or three of them starting they're briskets at 5:00 am Lol. See you next time.[p]Steve

Unknown

YankeeBBQ,
Steve, seeing how close that brisket scorecard is really did alot to lift me back up, especially after already knowing that at least 2 judges totally trashed it. If I can get fairly caught up at work this week, I'll be picking your brain, and a few others as well, this weekend in Merrimack. Good luck to you and everyone else heading for NH.[p]Cheers,
Sean

Nature Boy

That's funny Sean. Come to hink of it, I have cooked alongside 9 of the 11 teams that were there. Some great folks. What a hell of a group.[p]Sounds like a good headline. "Frankenswine Moves in with Trick Sammich during Power Coma"![p]You must have had a blast. Where are the pictures?
Chris

Cornfed

Nature Boy,[p]Here are the reults:
http://www.capecodchallenge.com/results.htm[p]and some pics:
http://www.capecodchallenge.com/photos.htm[p]Neither link is mine...just found them before.[p]How 'bout some captions?
Cornfed

Unknown

Nature Boy,
I didn't take any pics, but QN from the BBQ forum took a bunch of shots yesterday while we were waiting around for the results. He said he would send them off to RUB who'll put em up on his site. I forgot the name of the site though, I also forgot to remind QN that if'n he should drop his wallet while visiting P-Town today, that he should kick it to Chatham before picking it up.[p]I don't think that the sammich was supposed to be a trick, cause he stuck his head out his tent and said "Eat that, it'll help" and dissapeared back into the tent. Lo and behold it worked. Much better than the remedy my sister-in-law concocted. She stands there holding a cup for 2 minutes saying "wait..wait...wait...Okay, drink this right now fast" while I say "What's this? Did you find some miracle hangover cure next to the no-doze at Quickee Mart?" and suck it down, firmly lodging 1 of the 2 half dissolved Alka-Seltzer tabs in my throat. Had a KCBS rep been within 100 yards, I would be facing a 2 year banishment right now. Never drink anything that fizzes unles you just hit it with a bottle opener.[p]Cheers,
Sean