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DE Triple Threat BBQ

The Pork Barrel BBQ Competition BBQ Team kicked off the 2014 competition season in Harrington, Delaware this past weekend at the first annual Delaware State Fair’s Triple Threat BBQ Festival. With 109 teams competing, Triple Threat became the largest inaugural competition in Kansas City Barbeque Society history. Congratulations to Sandy Fulton and her team on running such an exceptional first year contest. In addition to the well run contest the weather couldn’t have been any better, the 70 degree temperatures were a nice break from the Mid-Atlantic’s long and cold winter.

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It was good getting back in the swing of things and competing against one of the strongest fields of teams we are likely to face in 2014. Given that this was our first cook of the year we were pleased with our results and figured out a couple of adjustments that we need to make in future contests.

Icehole Cooler

One of the things we were most excited about was getting to break out our new ICEHOLE Coolers. All I can say is wow, the ICEHOLE Coolers did not disappoint. The ICEHOLE M1 Cooler is the perfect size for a KCBS competition. We were able to fit 24 chicken thighs, 4 slabs of ribs, 2 pork butts, 2 briskets, lettuce and parsley with plenty of ice to keep them cool with no problem. 

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We were also very excited to begin our sponsorship with East Coast Smokin’ Woods. They really hooked us up with a nice load of Hickory, White Oak & Cherry. We had a lot of people come up and ask us about our wood thanks to the huge pile we had on site. Somehow we found a way to get all our gear and all this wood into the truck to bring home.

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Chicken

We finished 25th out of 109 teams in Chicken and won our table with a 163.4288. Our chicken was moist, but I think the skin could have used a little more time on the pit to get a slightly better bite through. I’m looking forward to spending some practice time between now and the next contest testing out several new recipes using Butcher BBQ Bird Booster

Ribs

We finished 32nd out of 109 teams in Ribs and took second place on our table with a 159.9772. I honestly thought ribs was our best turn-in of the weekend. They had a nice flavor and a perfect bite. We had one slab that we thought was nice enough to get 8 bones out of. 

Pork

We got our only call and finished 8th out of 109 teams in Pork and took second place on our table with a 168.5828. We slightly modified our pork recipe from last year, but still rubbed the Pork Butts down with our Pork Barrel BBQ Mustard BBQ Sauce prior to applying any rub, and if first impressions are any indications of things to come it looks like they were good modifications. Thanks to Butcher BBQ for their excellent Pork Injection.

Brisket

We finished 47th out of 109 teams in Brisket and took second place on our table with a 153.6916. If there is one place we can point to not having our Competition BBQ sea legs under us yet in 2014 it was in Brisket. Early Saturday morning I was having a nice conversation with Scottie Johnson of Cancer Sucks Chicago as I was wrapping my briskets. I had apparently unscrewed the lid on the bottle I had my brisket marinade in and as I grabbed it to use I decided I needed to shake it up, completely forgetting that I had unscrewed the lid. The result was very little marinade to use on my briskets and a very well marinaded smoker. Given that we ended up cooking these briskets with a lot less marinade than usually we were pleased with where we finished. We’re also looking forward to the next competition where we get to upgrade our meat and start cooking with Meyer Natural Angus briskets!

Overall

We finished 17th out of 109 teams with a score of 645.6804. Not a bad way to start the season considering the field included teams like Aporkalypse Now, 3 Eyz BBQ, Chix, Swine & Bovine, Cancer Sucks Chicago & Smokin’ Hoggz BBQ.

Congratulations to Aporkalypse Now on being named Grand Champion (thier second GC in two weeks) and Finn’s Finest BBQ on being named Reserve Grand Champion and Delaware State Champions by MABA.

A huge thank you to our sponsors – Reser’s Fine Foods, ICEHOLE Coolers, East Coast Smokin’ Wood, Butcher BBQ & Meyer Natural Angus – without your support we couldn’t be doing what we love to do so many weekends each year! Thank you for your support and for making such remarkable products! Be sure to support those who support BBQ by visiting our sponsors websites and ordering from them!

We’ve got some time off between now and our next contest. We’ll see you in Evans, GA on Memorial Day weekend for Papa Joe’s Banjo-B-Que!

Banjo-B-Que 2014