The Black Pig BBQ Updates

Posted by Big Dog at 7/9/2010 11:58 AM
Categories: Competitions
Tags: Beef Willowgrove Hill Pork Chicken Pork

The Black Pig Competition BBQ Team Update



There never seems to be as much time in the day as one would like. I’ve heard this so many times but it not how much time there is in the day but what your priorities are. Mine start out work, family and then bettering our BBQ scores, and we have done just that.

 

We have had three very impressive events and one cancelation, but that’s another story. As our season starts, if you recall I won the 2010 National Zantac Chili Challenge and the prize was another trip to Mexico (again). We booked for the third week of May to allow for the May 24 weekend to be included in our holiday with the kids. Unfortunately The Ottawa Smoked to the Bone competition was the same Friday we were returning. To boot Susan was unable to attend that competition due to work commitments. The icing on the cake was the Upper Canada BBQ championship was started and Ottawa was the first on the list. We were committed.

 

Well Hung Meat & a RackMy buddy Ron met us in Toronto when we landed and Sam drove the van home to London and we continued on to Ottawa. This was Sam’s Prom weekend and she was not passing that up for BBQ. Barb was about to bail on me as well but after she found out Sam was not going to be home anyways, she decided to help me out. Josh was doing the amateur event (same day). To make a long story short, I was not going to get any help as Barb ended up helping with the administration of the event; I was cooking alone.

Thank goodness we had prepared all of our rubs and sauces ahead of time and much to my surprise it all came off rather smooth. I nailed a 1st Place in Pork, 2nd Place in Ribs, 2nd Place in Brisket and a respectable 4th Place in Chicken.

Good enough for Grand Champion. Even better I broke that 2nd place pork curse that I had for awhile. Thanks to Harley who is the organizer of the Smoked to the bone, it was a great event.

By the way Josh nail a 4th place in his ribs, 36 points back from first place. He stayed strictly to his time table and the ribs were a little under done. I told him he has to be more flexible. Oh and his team name Well Hung Meat, nice, a name that parents could be proud of.


On to Paris...












A special thanks to Willowgrove Hill (of course) Hayter's Turkey and our Country Cooker Whole Hog  

A week to recover and reset and June 11th we are heading down the road for the Ontario Pork BBQ Championship in Paris. Both Susan and Barb were onsite. With this event being so close, we had friends and family galore in on Saturday. The torential rain held off until turn in time and everybody piled into the hall for the results, now the pressure was on. 1st place ribs, 1st place brisket, 2nd place pork and rounding up the rear again was a 4th place chicken.

Our pork was 2 points out of first; I hope this was not going to be another trend. The boys also did ok, Susan’s boy Matt and his team “Rub & Tug” got a first in the amateur ribs, and Josh took 7th. He could not find his sauce sitting in the cooler and used our chicken sauce instead.

Way to go Matt...


Four days to reset and we would be off to Toronto, nope.

Late Friday night, with 6 days to go, Toronto was canceled. That’s ok because I needed some time at home to put the Christmas light away and start up the pool.

Well, July 1 was going to be a really big weekend. We were heading to lake Placid where the Black Pig Team was fielding two JR teams at the

I LOVE BBQ JUNIOR WORLD CHAMPIONSHIP

not only did the kids have to make 6 serving each of Streaks, Ribs, Chicken and Desert but two sides as well per dish. Samantha and Julia had to be recruited for Josh’s team and there were issues with the team name. Hence his team became “Well Hung Meat & a Rack” (will this torture ever end).

Matt had his good friend Jeremy and his brother Daniel. Bob and Joanne also decided to join us for the trip. More of this on their own blog story.

 

Friday night saw us cooking in the NEBS event and we had to cook that dreaded Fatty. I spoke with Tim Brown from Can't Stop Grilling and he was in the same foreign boat as us, not a clue.

Well I have to say we did Ok, Tim and I came second and third (respectively) with him over me by .0002 of a point. As Tim stated a win is a win… (jerk) J


Pork score tied 1st @ 170.2856Sunday the Black Pig took its turn and our Pork tied for first place with Cancersucks Chicago at 170.2856 just shy of ten points from a perfect score. They went to a tie breaker process and I ended up in 2nd Place Pork

(I guess that’s karma for the dam kid’s team name).

Overall we took 4th place in a top five group of Jack Daniels winners.

Tim, took 1st place chicken, no small feat. I asked him if he was going to share his chicken secrets, and he asked if I was going to share my pork recipe, nuff said!


Next week Listowel where we will do the third of the Upper Canada BBQ Championship. This weekend I’ll be working on may chicken recipe.

 



Cheers from the Big Dog

 

 

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  • 7/29/2010 2:07 PM Mike wrote:
    Big Dog, you gotta let us know in advance when these things are happening - After reading about your work, I'd really like to come and see you guys in action sometime!

    Keep it up!

    Mike
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