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Saturday, May 13, 2017

BBQ in the Valley - Jamestown, NY.

Last weekend Three Dogs BBQ packed up the trailer and kicked off the New York portion of our BBQ schedule for 2017 by competing in a first year contest, BBQ in the Valley in Jamestown, NY.  Rain was the main dish.  Lots of rain.  Cold too.  If anything, I learned three things:

1. I'll take hot and humid over cold and rainy.
2. Mud has a knack for getting in places that you would never think it could.
3. Disposable cutting boards make for a clean place to stand while changing your muddy clothes in a muddy trailer.



Even George, who loves to come to BBQ competitions, was not having much fun.


But, enough about the weather.  Let's talk about the competition.

BBQ in the Valley was a first year competition organized by the fine folks at Hidden Valley Camping Area.  I must say, you could not tell it was a first year competition.  Everything ran smoothly, from the Cinco de Mayo pot luck, down to having the tractor ready to pull teams out of the muck when the competition was over.  I do like dedicated electric and water as well.  It will be hard to improve upon this year, but I am sure Bill and his staff are up to the task.

As for our cook, we had another solid cook.  12th in chicken that could have been top 10 if not for the  Table of Angels that slanted the results a bit, 13th in ribs (deserved), 7th in pork, and 7th in brisket add up to a 10th overall.


A better trim job on the ribs and we probably net a few more points.  Details, details...


Time to soldier on, mop out the trailer, and get ready for the Salt City BBQ Festival next weekend in Syracuse, NY.  See you there.

Thanks for stopping by,

Bill

Saturday, April 22, 2017

Kings Mountain Firehouse BBQ Cookoff - Kings Mountain, NC

Last weekend, Three Dogs BBQ kicked off their 2017 season with a round trip down to sunny Kings Mountain, NC to compete in the 21st Annual Kings Mountain Firehouse BBQ Cookoff.


This was a very nice competition held in a field out behind the Kings Mountain Fire Museum.  In a rarity for a competition, there was lots of space for 49 teams to spread out, enjoy the sun, and show off their BBQ skills in what was for many, their first competition of 2017 as well.

This competition is a fund raiser for the fire museum and other assorted needs that the fire department might have.  One of the draws to the competition was a cover band, The Dukes and Smith Band, that was rocking the night as we were preparing to light our smokers.


On Saturday, the day dawned bright and warm.  In a stark difference from New York BBQ, we did not have to deal with the elements.  So weather would not be a factor for this cook.  Very rare for spring BBQ.  So, after day of cooking, it was time for awards.


There were two things that concerned us; recipe tweaks and cooking in an area where we had never cooked in the past.  BBQ is BBQ, but tastes do change from region to region.  What would be our fate?  Our results were very encouraging for our first competition of the season.

First off, we practiced a lot in the off season to improve our chicken.  The results from Kings Mountain are encouraging.  The box below was good enough for 13 out of 49 teams.  Chicken might be back!


Pork was another nemesis last year.  But, after a 12th place finish at Kings Mountain, we are encouraged.  Otherwise, our ribs finished 25th and our brisket 27th.  I knew the ribs were mediocre at best.  The brisket was spot on tender.  I am guessing that the savory sauce for the burnt ends does not work in an area where a sweeter sauce is preferred.  All of this added up to a 19th place overall.  For a team that starts slow and was cooking in a unknown part of the US, we are encouraged.

Next up, we kick off our New York season in pursuit of the Empire State BBQ Championship at BBQ in the Valley in Jamestown, NY.  See you there!

Thanks for stopping by,

Bill

Sunday, March 19, 2017

American Royal BBQ Pilgrimage Day 4: Christy's Tasty Queen

Day four of our American Royal adventure just happened to fall on a Tuesday.  In Kansas City, Tuesday is Tenderloin Tuesday.  At least it is for Rod Gray and his wife Sheri of Pellet Envy fame.  Rod and Sheri spent most of 2016 canvassing the KC area in search of the perfect pork tenderloin sandwich.  As luck would have it, the week before we left for the Royal, Rod declared that Christy's Tasty Queen was the purveyor of the best tenderloin sandwich in the land.  Who am I to debate with such experts when it comes to all things meat.  So, we loaded up the convoy and headed over to Christy's to sample this sandwich for ourselves.


Upon arriving at Christy's, the outside looked like any other roadside ice cream stand that you can find scattered all over Middle America.  The menu inside contained your normal soft serve treats, but also had a menu of savory items such as burgers, hot dogs, and various fried treats.  Our rag tag group of BBQer's from Canada and the US had only one thing in mind.  Pork tenderloin.  We placed our orders and retreated to the picnic tables outside to eat our bounty.


So, what is a pork tenderloin sandwich?  Well, as you can see, it is a piece of tenderloin, pounded semi thin, breaded with what I believe to be corn flake crumbs.  The cutlet is then deep fried, and served on a woefully undersized bun with lettuce, onion, and your choice of condiment (I went with mayo).  This piece of pork was huge.  Roughly 1/3" thick, 1/2" with the breading, and had the circumfrence of a household sandwich plate.  The plan of attack for eating was simple, pick it up and start on a side.  The sandwich was juicy and crispy.  Overall a great sandwich. It compares very well with schnitzel I have had in Germany. My only knock is that the breading could use a touch of seasoning. Overall rating, 🐖 🐖 🐖 🐖 1/2 out of 5.  The tots were an afterthought and definitely not needed at all.  The sandwich itself is more than enough to fill you up.  If we ever go back to Kansas City in the future, Christy's will be a mandatory stop.

Thanks for stopping by,

Bill

Sunday, February 26, 2017

American Royal BBQ Pilgrimage: Day 3 - Joe's Kansas City BBQ

Day three of our pilgrimage dawned sunny and warm.  We were hunkered down in an RV park just outside Kansas City for the next few days until we could load into the speedway for the competition.  The plan for the day was to hit Joe's Kansas City BBQ for some lunch.  I had some inside information that Joe's is in the conversation for the best BBQ you can get, period.  I was drooling with anticipation.


There are a few Joe's locations in town, but we went to the original gas station location.  Half convenience store, half BBQ joint.


As we pulled into the parking lot, a person was right by the red car "loosing his lunch" shall we say.  I was a bit worried about right now.  But we chalked up to a night of drinking and carried on like good soldiers.  I went for a quick stroll around the building to check out the large iron pits, cranking out smoke and intoxicating smells while gently cooking their smoky treats within.


We walked inside the door promptly at opening time, 11 am, to a line that was almost outside the door.  A very good sign for any eating establishment.




While the line was long, people dutifully picked up strategically placed copies of the menu for review.  This ensured that the line moved at a steady pace.  So, after about ten minutes of reviewing the menu and checking it twice, I was confronted with making my choice.  Now, I can get pork and ribs in any BBQ joint back home.  It might not be good, but I can get it if I so choose.  Therefore, I found myself drawn to the brisket again.  More specifically, the Z-Man.  Joe's is well known for this sandwich.  Smoked brisket, thinly sliced, served on a toasted kaiser roll, and topped with smoked provolone cheese, onion rings, and a light drizzle of BBQ sauce.  I ordered one and for good measure, I also added a side of smoked chicken gumbo.  I grabbed my tray and my bottle of IPA (hey, I was on vacation and it was noon somewhere) and scurried off to a table to sample my smoky bounty.


I straightened up my Z-Man and took the first bite.  I think I started to hear harp music in the background.  Outside of competition brisket, this was the best brisket I have ever eaten.  It had the right amount of smoke and was perfectly cooked.  Not falling apart and not like a rubber band.  Just perfect.  The toppings did not over power the taste of the brisket, but complimented the overall taste of the sandwich.  Once the Z-Man was dusted off, I turned my attention to the throw in bowl of smoked chicken gumbo.  In the biggest surprise I would have all week, the harp music got louder.  While the Z-Man had the flavor meter at 100%, the gumbo broke the glass on the meter and pegged the needle.  Best chicken gumbo I have ever had, period.  Including any gumbo I have had in New Orleans.  Ladled over a bit of rice this gumbo is rich and flavorful, loaded with tender chunks of smoked chicken and pieces of okra.  Nirvana in a bowl.

So here I stand, Monday afternoon and I have jumped the BBQ shark.  Nothing was going to beat this the rest of the week when it came to BBQ.  If you are in the Kansas City area and you like BBQ, you have to schedule a visit to Joe's Kansas City BBQ.  You will not be disappointed.  Overall rating, 5 stars out of 5.

Thanks for stopping by,

Bill