BBQ in the Time of COVID

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

Nice Wagyu short ribs from last weekend.

2020 has been a bizarre year for BBQ.  I mean look back at my last blog - I was smoking Brisket in nearly 70 degrees weather in Montana during February.  Soon-there-after Corona Virus was all over the news.

Some BBQ for my High School BBQ Club.

The 2020 season started off great for a handful of pit teams competing in January including Hot Wachulas competing in Italy and B-S BBQ Outlaws and Big Poppa Smokers winning a couple of Grand Championships before the infamous 3/13 weekend. 

Teams competed in 18 competitions on or before "Friday" March 13th.  Since then over 40 competitions have been postponed or cancelled through August.  And while looser restrictions in some states have allowed for 16 competitions to crown grand champions since Memorial Day weekend - increased Covid cases has some states reconsidering their phases in opening up their states. 

So where does that leave teams and BBQ  enthusiasts?  And what about the judges?  While checking on perfect scores during the past couple of weeks I noticed something odd.  There were 15 teams that scored 180 in various categories during the first 2 1/2 months compared to 13 perfect scores in the past two weeks.  DeSoto Shrine Club Cook Off had perfect scores in each category - including two in Brisket. 

The judges seemed to "really" appreciate the BBQ after such a long quarantine from the barbi.  So I dug further - multiple 180s in competitions is not that rare.  The Jack, the Royal even last years DeSoto Shrine have had 4+ perfect scores in 2019.  I think it's time to become a judge and move down to Hernando, MS.  They clearly have some great BBQ down there.

But at least BBQ is back  - with some new rules.   New requirements, mandated as recent as 6/30, require masks and gloves during turn in, as well as wiping down of turn in boxes with chlorox wipes at the turn in tent.  There are also rules against communal toasts and other team interactions.  All of these requirements are a necessity for this "new normal."  

But now it seems like some states are aiming to add more restrictions.  Where will that leave the BBQ industry?  A good portion of the prize money comes from sponsors advertising their products to enthusiasts - who are also paying money for the aroma therapy of oak, hickory and applewood at each of these competitions.  Where will the prize money come from if more restrictions are placed on social gatherings and will teams compete without this prize money? 

Professional sports teams are planning on playing their seasons in empty arenas because teams know they can still make money with TV.  Professional pit masters do not have the luxury of Food Network airing these competitions - raising revenue for their prizes.  And these events are not cheap.

For the small-time amateur, like myself, that competes 3 or 4 times a year - this is an inconvenience to my hobby, but for some of these teams - this could wreck them financially.  I wouldn't be surprised if some of the bigger teams start to see some cut backs from their sponsors too.  BBQ in a Time of Covid is as unprecedented as we have ever seen.  I wish the best to all of my BBQ brothers and sisters.  Everyone stay well.

Next time on the Bar Blog Que - Three BBQ Trucks in one 35K town.  Too much?  I might just have a crazy wonderful idea.

The upcoming BBQ season and helping those less fortunate

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

Winter in Montana is usually as hospitable as Hoth in Star Wars.  Last year it was -31 on this date.  This year it has been very mild.  So mild in fact that last weekend it was 67 Degrees.  God definitely was telling me to make a brisket and so I did.  It turned out pretty good.   Next weekend I am hoping to smoke some more meats.  Fingers crossed - the weather is supposed to be in the upper 40s.

So next weekend I think I will smoke another brisket.  My high school BBQ Club meets every other Monday and the club has been growing as news of BBQ lunches spread like wildfire.  Unfortunately last meeting date I was not in school.  I told them I would make something special to makeup for it.  We have had beef short ribs, St Louis ribs, pulled pork, BBQ Beans and Smoked Mac N Cheese.  The Brisket costs a bit more and takes more time, but I think it would be nice for the kids to have some brisket.

Speaking of the kids - back in January - fifteen of the kids came together on a Sunday to prepare some BBQ for the local homeless shelter.  We smoked up 4 pork butts, beans and Mac N Cheese.  The shelter appreciated our donation.  I decided I wanted to make food for the shelter with the kids each month.  To help pay for the food, both for the students BBQ Club lunches and for the shelter, I set up a crowd funding site.  Hopefully the kids enjoy helping the homeless as much as they do eating the BBQ.  Please visit our Indiegogo page to donate to the club.  Learn the story behind "HS BBQ Club makes food for Homeless Shelter" and help us meet our goal. @indiegogo https://igg.me/at/bbqclub

As I mentioned in the Title - the upcoming BBQ season is upon us.  I negotiated two competitions with my wife.  I originally proposed 4 competitions, but we settled on one in June and one in August.  When I lived in Virginia - there were dozens of competitions within 3 or 4 hours.  In Montana - to find a dozen competitions I would need to drive 600+ miles away.  So I decided to take advantage of the two in Montana.  There is a 3rd one, but it is seven hours away.  That is right - drive 7 hours and you are still in the same state.  I am sure it a wonderful competitions, but not this year.   

That is it for this Bar Blog Que - I am going to try and post over Leap year weekend.  Please share the blog with anyone you think might find it interesting or would be willing to support the BBQ Club.  Thank you for your support and keep on smoking (meats).

New Year - New Que.....

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

So I noticed my post from last weekend wasn't "published."  So there will actually be two in a row.

It's a cold time here in the BBQ World of Montana.  Temperatures have been mild (in 20s and 30s).  I did smoke my Christmas Prime Rib this year.....temperature was in the 40s that day.  This is important because today I am smoking a few short ribs.  It is 29 Degrees.  Definitely need to use my insulator for the smoker.

Why am I smoking short ribs today?  It is my 2nd year teaching at Helena High School.  Last year we started a BBQ Club and while interest was only a couple of students, I decided to renew the club this year.  With a bit more advertising (and food) the club has grown to 15 members (5 regular members.)  Every other Monday I bring in different BBQ plates for students to try.  We talk about regional styles, rubs and sauces during our lunch time meetings.

We have enjoyed Pulled pork, St Louis Ribs, BBQ Beans, Smoked Mac N Cheese, smoked Turkey.  For our Christmas party we had beef bourguignon. 

During the party we discussed getting together on the weekend in January or February (when the temperature rises a bit) and cooking up some shoulders for the local homeless shelter.  We also put out a challenge to our crosstown high school rivals for a competition, but so far I have not heard back.

So today I am cooking up our first Bengal BBQ Meeting Meal - Short ribs from my favorite meat market - Tizer Meats.  They have such great cuts of meat and while the price is higher than your local super market, the quality is much higher.  I will also be issuing the club members a challenge - to create their own rub.  We have talked about rubs in the past, but I think showing them how I make my beef rub, what it tastes like before cooking and then with the smoked meat will help them appreciate the process.

The short ribs turned out well.  They probably could have used a bit more time (30 minutes?) in the smoker, but overall the taste and tenderness were mostly there (a little chew to it.)  The other big reason for smoking this weekend in 29 Degree temperature is the eventual cold spell forecasted for Montana.  Last year the late January cold spell lasted 34 days - all of which were below 0 degrees - most of which were double digit negative and one cold morning at -31 degrees.  So, if I am gonna get one January cook in - better now than never.  Well hope you all enjoyed this Bar Blog Que - and we will talk soon.

The Results are in - We need more work

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

My apologies to all readers.  Things got away from me after that August competition.  I am a full time teacher and the Monday after the Pit master Classic - Teachers reported to the schools for training.  The next thing I knew it was November.  Clearly - for now - one post every other week seems doable - we can expand to more if I find the time.

So how was the Competition?  It went great.  Organized by a great group of people, visited by thousands of BBQ Enthusiasts, and the competition was great.  The only thing I was really disappointed by was my brisket.  Otherwise - a wonderful event.  The SWAG Package from the hosts was great too - check out this nice apron.

We started out with a People's Choice Food Competition on Friday night.  We changed our menu last minute (to avoid duplication of another vendors goods - but can there really be too many tacos?)  Instead of Argentinian Chimichurri Street Tacos - we went with steak on a stick with a side of Cowboy Beans.  We had no idea what to expect - so we sold out in the first hour.  Next year we know how many people will be there and will plan accordingly.  The food truck across from us won the People's Choice - they had 30 people in line at all times and offered 6 items on their menu.  They had 6 people working and easily raised the most money.

Afterwards - we sat back and relaxed.  Then I realized I had neglected all of my Friday prep rituals - and would need to start trimming, injecting and prepping the meats for that night.  It was still fairly early (8 PM).  The kids were busy in the RV.  As the evening grew later, the temperature started dropping.  It was August and we were in the Mountains - so 40 degree nights were not unheard of, but I was ill prepared and a chill had set in that Jim Beam slowly warmed.

Around midnight I started my fire and got the smokers up and running.  I finally got my big meats in the smokers and I realized that the temperature was hovering just under 200.  I realized my meats were going to need some babysitting. While the metal it was produced with was thin and not well insulated - it had been very good during the previous winter after my purchase of a  Water Heater Insulation pad.  This was a problem today, however, because I was not prepared and had not brought it with me.  So I spent the first hour trying to get the heat maintained.

Around 3 AM I decided to wrap the entire smoker in foil.  It made mopping the meat a bit tough, but it was worth the effort as the temperature settled in at 240 degrees.  So now I had some time on my hands, and a bit of Kentucky antifreeze in my tummy - I got a bit creative.  Something about the cold evening struck me similar to the HBO Series Game of Thrones - not so much White Walkers or Social Political make up of the 7 Kingdoms, but more so that I felt "winter is coming."  That made me think of the Night's Watch oath they take when they join and I quickly edited it to be used for BBQ:

"Night gathers, and now my watch begins. It shall not end until my brisket is done (or at least 202 degrees). I shall take no wife on these competitions - (unless she is really cool and likes BBQ), hold no lands (my family is sleeping in my parent's RV), father no children - (while grilling - but that would be pretty kick ass). I shall wear no crowns and win no glory (unless called last - fingers crossed) I shall live and die at my post next to the smoker (or be killed by my teammates for letting the fire go out) I am the head band flash light in the darkness. I am the watcher in the pop up with his warm drink. I light the fire that smokes the meat, the light that brings the dawn (when someone else can feed the coals) , the horn that wakes the sleepers (thank you horn that woke me), the smoker that feeds the realms of men. I pledge my life and honor to the BBQ Night's Watch, for this night and all the nights to come."

By 5 AM - the meat was wrapped, I packed the hot box and headed to the RV for an hour nap.  Bless my wife - who somehow got me up and going around 630 AM.  The Temp was still over 200 after my absence - so I quickly stoked the heat and readied the ribs.  Everything went well.  The chicken was neglected as usual.  My pork looked great and the money muscle had a wonderful smoke ring.  The ribs were wonderful (other than my slicing - need to work on that.)
The Brisket seemed a little over - which really disappointed me.  I had spent so much time watching the pork and ribs I had pulled the Brisket a bit later than I should have.  The chicken, well was chicken.

We waited around until the afternoon - and they announced the scores.  We earned 18th Place overall - our 2nd highest point score in our short career.  Ribs and Chicken set new highs, while Pork and Brisket were close to our second highest scores.  I was slightly annoyed with one judge who scored me as a 3 on my Pork because [their comment] "it tasted like you put apple cider vinegar and red pepper flakes on my pork - it was horrible."  Guess they are not a Carolina sauce fan.  Oh well - sure that score didn't drop me too many places to 12th.  I walked away satisfied, a little disappointed, and looking forward to next year.

Congratulations to Montana Outlaw BBQ for their win and Camp House BBQ for their reserve.

There was a nice newspaper article about the event:  Barbecue pitmasters compete in annual state competition https://www.bozemandailychronicle.com/news/barbecue-pitmasters-compete-in-annual-state-competition/article_5ca67bf8-4b6e-55b3-9730-63a58fe4d311.html via @bozchron

Originally posted 1/5/20 - resubmitted 1/11/20