Montana Pitmaster Classic Time

 

Pool ladders are destroyed and My Brisket is surprisingly unremarkable. Brush the carnage aside its time for the Montana Pitmaster Classic.

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.

Last weekend my family journeyed to Wyoming for the Pepsi Wyoming State BBQ and Bluegrass Festival.  It is a wonderful event with some truly amazing teams.  The best of the best were found in Worland, WY and Excelsior Springs, MO.  Almost every team in the KCBS top 20 teams was competing head to head at one of these comps.  And then there were a few not so ranked teams - like Big Boyz BBQ.

Our trip was a five hour journey.  I snuck out of my teacher staff development a bit early so we could get to the Motel in Greybull, WY in time for my son to enjoy the pool.  After we arrived, I journeyed to the local store - there was only one grocery store in the town, and did some shopping for the comp the next day.  The selections were limited and I made a serious mistake.  I chose some random "KC BBQ" sauce.  There really were not a lot of options.  I had been hoping to find a Walmart, but that was not the case.  

I returned to find my family in the pool and poured myself a nice beverage and sauntered into the pool.  When it came time to depart, I realized the pool did not have stairs.  I quickly glanced at the rickety ladder and made my way over - hoping that it had one more big boy to help out.  As I raised my giant self upon the first step, I mentioned to my Daughter - "I hope it doesn't break...."  and the stair shattered under my weight and I went crashing back into the water.  I could feel the sides of my calves catching on sun faded jagged plastic remnants and felt the warm release of life from the fresh wounds carved into my legs.  I somehow made it out of the pool and my wife quickly wrapped towels on my legs to cover the blood that was running down my legs. 

I have an extreme allergy to adhesive (Band-Aids, tape, etc) so covering the wounds was a chore, but we managed with a few feminine hygiene products and some cloth bandages made from shirts.  In the end, no stitches, no tetanus shot were needed and I currently have some very deep scabs along my legs.  Oman?  Maybe.  We arrived in Worland and it was hot.  Upper 90s.  We set up right across from Texas Smoke Whisperer who lent a hand in our pop up set up. 

We were signed up for the usual 4 meat categories, but also chose to compete in the Mystery Meat division.  We would not find out until Friday night what the meat was.  It turned out to be Duck.  With a friend's guidance we prepared a Grapefruit Spanish style Lacado - or lacquering.  After multiple brushings of honey, grapefruit and citrus spices and a two hour smoke - we carved the Medium Breast and attempted to sear the skin inside a Charcoal Chimney Chamber.  It worked pretty well, but I feared it would burn and pulled it before the skin would be crispy.  Duck Fail.  The Event itself was a blast with great music. Jackie and I wandered around a bit on Friday night before the cook.

During the weekend - we met a lot of the top talent teams.  I kept my head low for most of the weekend.  I did join the teams at the 9:22 Shot for some Fergolicious Ferg-alaid (spelling?) The cook went well throughout the night.  I chose to go to bed at 10 PM and get up at 1 instead of staying up until 4 and sleeping until 5.  It seemed to work.  Before the 9:22 I smoked a fatty - in case there was a food pot luck at the 9:22.  The Fatty turned out great.

 

In the morning everything started to go wrong.  The Chicken was done way too quickly and soon was over done way to early .  I knew it did not stand much of a chance.   I was using less than awesome ribs and they were small and did not cook well.  I found 6 ribs that seemed okay and we went with them.  The pork was next.  I was relatively happy with the pork considering I never got one of the shoulders over 200 degrees.  In the end - the only category I thought I had done well in was the brisket.  But the Brisket was under cooked - I could tell by the probe, but like a broken computer program - I pulled it from the smoker once it hit 205 degrees.  I even told myself "20 more minutes."  And then quickly ignored myself.  I ended up taking a perfect brisket and turning it in with a slight chew.  And a terrible sauce.  All six judges scored taste as a 7.  One even mentioned their dissatisfaction with the sauce on the comment card.  

We sat with Kit from Texas Smoke Whisperer during the awards.  All of the Top Teams swept most of the categories.  Grand Champion went to a local team - American Heroes BBQ with Fergolicious taking Reserve.  Texas Smoke Whisperer walked away with the First Place Brisket.  Congratulations to everyone for the great competition and hospitality from everyone.

As for the other big match ups in Missouri - there were some pretty amazing scores.  Slaps BBQ took 23rd place with score of 171 out of 180.  I can 't even imagine scoring that high and only getting 23rd place.  Slaps scored consistent across the board taking 4th in Pork, 3rd in Ribs and 2nd in Brisket to earn Reserve Grand Champion.  GC went to Triple H BBQ.  Congrats to everyone last weekend.

I drove away feeling like a bit shocked.  I was "meh" about my pork and ribs and they scored higher than I had hoped.  Each reaching back up to my top scores in the categories this year.  Brisket took a 18 point nose dive from our best ever score in Sweet Home, OR.  And chicken - well my experiment with hot and fast, not scraping the skin chicken is over.  Back to the old ways.

 

 

This weekend we return to Bozeman, MT.  This was my first competition when I moved back to Montana.  This was also the first place I heard my team name called (6th place Chicken).  Troy puts on an amazing event and the hospitality is awesome.  I also get to see some of my BBQ family Owens BBQ and Beer Belly - who we have not seen since Miles City Cowtown Cook-off.

This week we are rolling in our 30 foot RV and staying in style.  No more $140 hotels for Monty and Jackie.  No more inflatable cots and hot miserable nights for Anabell and myself.  This time - we can glamp.  

Since last episode I spent a good amount of time listening to Pitmaster and I found an interesting side note.  Luke Darnell first mentions Darling Nikki BBQ in the "New Ink" Podcast with Richard Fergola from Fergolicious.  The year before filming BBQ USA - Darnell had met Nikki and was sharing the young pitmaster's excitement and how he enjoyed helping her.  Always fun to catch detail much later.  Another great catch was when the Pitmaster interviewed Joe Bosco.  They were both talking about these amazing knives they love (Swiss Army knife).  That is when I realized the knife my brother gave me for Christmas 8 years ago was the same knife they were talking about.  

To all my friends and family traveling this weekend for BBQ - be safe and best of luck.  I plan on rolling out of here around 8 AM and be set up by 11 AM.  Wish us luck - this is it for Big Boyz BBQ this season.