Well we finally got our pictures uploaded to the internet and we can start sharing what we did and the results. If you have not read it before we exceeded our expectations. A big FIRST place in sauce. Another big FIRST place in Anything Butt which is an open category and a Huge SECOND place in the pork category (pulled pork). We finished up over all in 10th place over 27 teams. Now you have to remember this is only the third month the Black Pig BBQ team has been doing competition smoking, Susan and I had our first taste in Salisbury Maryland. Even there we were mere observers. Mike Kerslake took care of all of the smoking, we were on presentation and delivery.

The pulled pork is only our third attempt and we hit it bang on.  The brisket was just plain brisket, nothing special and no enhancements. We did not know what to expect, it was, again, our third attempt and I could not tell you what a championship brisket should taste like, sweet, spicy and smoky? Most of all brisket should taste like beef, duh. We also had a problem with chicken, we had to cook the whole chicken, and all of the chicken I have ever made has been on a propane grill. The theme here is hardwood or charcoal, and that is a new method for us. Last is the ribs, we are ok here as we have just punched out about 72 racks in the last three months developing our sauce and rub. When you consider who we are up against, these guys have made thousands of ribs and chicken. Just how were we going to stack up to them?

So Sue and I pack up our little team and off to Barrie we go. We pulled in early Friday morning and set up camp. Take a look at this view;

So the tent goes up and we just can’t get over the beach right in front of us. Over to the right is a huge fountain. We also were very fortunate to meet some guys from Montreal, Team Smoke Damage, they had Montreal Bagels, and I had to tear the girls away from them every other hour. They were prepared to do what ever it took to get bagels the next morning.

And now to prep our meats and rubs

Now how much time do you need to smoke pork and brisket, some people are telling me 1.5 - 2 hours a pound at 220(f). Some say when ever it gets to 185(f) and it’s done when it’s done. When you’re in a competition and turn in time is 2:00, there is no time for fooling around. I am not a big proponent of wrapping the meat or taking it off the heat too early. You start cooking with steam and that is not real BBQ.

The Brisket is due off at 11:30 so it had to go on for midnight. A last freshen up on the rub and it’s time to wind down for the night. All I have to do is just make sure the smokers stay at 220(f) and let the meat march along. Ok to be honest I was crawling back to the hotel at 12:30am, Susie and Barb were watching the cookers for the night. Did I mention the guys from Montreal, they were over sniffing around and I had to chase them off again. They also had the dilemma of staying and having a few drinks with the girls or getting some shut eye (interesting ploy eh?) They did not take the bait and off to their hotel as well. With skeleton crews in place the long cold wet night lingers on.

Notice our trooper there keeping a close eye on the cookers. Yep, she’s watching them right through her closed eyes, frackin amazing…

With the brisket due at noon, it had to come off at 11:30 and with horseshoes up my arse, it was done right on time. We sliced it up and gave it it’s pull test, the smoke ring was perfect. The only problem was that who the heck was going to tell us what the heck brisket is supposed to taste like. Well no matter, we paired it up with some prosciutto wrapped asparagus and panko grilled goat cheese with fig, on onions marinated with balsamic vinaigrette and slow grilled. Off it went to the judges, 13th place out of 26 teams, right in the middle of the pack.

So two big wins for Saturday and a well deserved rest for the night. Well, not really, Sue and I had shopping and running to do because we were pulling the asparagus and replacing it with corn bread for the Anything Butt division. Nothing like last minute changes.

Stay tuned for the second half of the 2008 Canadian Open BBQ Championship.