Speaking of Blues and BBQ...

That's really sad that the competition has come down to it all being the same. Where's the fun in that or the competition for that matter? It's sort of like a No BBQ Left Behind Act where all the grillers are going for the lowest median approach rather than rocking the boat and making some wicked cool stuff for us plebeian folks to strive for.

There is always experimenting going on but experimenting inside a set of parameters. You are right that nobody is going to rock the boat on flavor profiles. It is sad in a way but you can always rock the boat in the people's choice caregory. The public does not have them same mindset as a comp BBQ judge. It is still very much a difficult challenge in creating championship winning BBQ. The food still has a big wow factor. You would be surprised at what teams can come up with and still "play by the rules." Also half the fun is leaving for the weekend, drinking cold beverages, playing with fire, and cooking über manly size chunks of meat.

Unfortunately "Restaurant" BBQ and "Competition" BBQ are two different animals...well, no not really...They're the same animals just two totally different approaches. With restaurant BBQ you're shooting for good "eatin" BBQ, with Competition BBQ you're shooting for good scoring BBQ and (unfortunately...as much as I wish it were otherwise) they are not necessarily one and the same. Some restauranteurs have mastered the "in your face" approach to competition BBQ recipes and do well, a lot of others come in, do their usual restaurant thing and end up leaving a little red faced. I think most of the teams who have elected to compete in the "People's Choice" category (we are not competing in the P.C.) will be trying to serve the people good "eatin" BBQ and they'll save the "Rib-sicles" for the judges.

There's a good Chicago restaurant called Chicago Q that does pretty well on the BBQ circuit. The restaurant is a tad "formal" for a BBQ, with martinis, reservations, china, etc., but the food is great.

They offer either regular bbq or "competition" bbq ribs (among dozens of other options):

Baby Back Half or Full Slab 16.25/26.75
St. Louis Half or Full Slab 14.25/24.75
"Competition" Baby Back Full Slab only (limited supply) 33.75
"Competition" St. Louis Full Slab only (limited supply) 33.75

Don't know if it's worth the money (others can judge), but comparing the "standard" to the "competition" is like comparing hamburgers at McDonalds with Morton's (I know, two chains, but you get the idea)

There's a good Chicago restaurant called Chicago Q that does pretty well on the BBQ circuit.

Andrew...There are quite a few restaurants that have made a name for themselves in competition. Regionally, Squealers out of Indianapolis comes to mind...I could also (but won't) name a couple of local ones that have tried and NOT done well but that's another story. Bottom line, if a restaurant competes and does well, it is a virtual certainty (particularly with ribs and chicken) they aren't doing it with the same recipe they serve in their restaurants, the profiles are (unfortunately) simply too different.

Now. All of that being said, you DO have a number of national/regional restaurants who compete in and often win "Rib Burnoffs" in various cities. Cleveland has a -huge- burnoff, (see picture) as does Chicago, Minneapolis and I'm sure a number of others. The drill at these events is that these folks...e.g. Famous Dave's, Old Carolina, etc, along with a large cast of regional caterers/vendors (think "Carnies" who travel about selling ribs) set up and sell ribs to the public (usually at some outrageous "per bone" price). The contests usually consist of a "peoples choice" winner (and after competing in more than one "peoples choice" event, I am loath to enter another) along with an overall "winner" selected by a panel of (often) "celebrity" judges. These events are fun for the public since they are usually held in conjunction with music festivals, etc...and the vendors make out because they end up making a fair bit of money selling a boatload of marginal product to drunk people. So it's win-win

large_ribs.jpg

Unfortunately "Restaurant" BBQ and "Competition" BBQ are two different animals...well, no not really...They're the same animals just two totally different approaches. With restaurant BBQ you're shooting for good "eatin" BBQ, with Competition BBQ you're shooting for good scoring BBQ and (unfortunately...as much as I wish it were otherwise) they are not necessarily one and the same. Some restauranteurs have mastered the "in your face" approach to competition BBQ recipes and do well, a lot of others come in, do their usual restaurant thing and end up leaving a little red faced. I think most of the teams who have elected to compete in the "People's Choice" category (we are not competing in the P.C.) will be trying to serve the people good "eatin" BBQ and they'll save the "Rib-sicles" for the judges.

There's a good Chicago restaurant called Chicago Q that does pretty well on the BBQ circuit. The restaurant is a tad "formal" for a BBQ, with martinis, reservations, china, etc., but the food is great.

They offer either regular bbq or "competition" bbq ribs (among dozens of other options):

Baby Back Half or Full Slab 16.25/26.75
St. Louis Half or Full Slab 14.25/24.75
"Competition" Baby Back Full Slab only (limited supply) 33.75
"Competition" St. Louis Full Slab only (limited supply) 33.75

Don't know if it's worth the money (others can judge), but comparing the "standard" to the "competition" is like comparing hamburgers at McDonalds with Morton's (I know, two chains, but you get the idea)

That's Lee Ann Whippens place. She hasn't done that well in recent years her last win was in 2009. When she did win her boyfriend was doing most of the cooking. She's on the new season of BBQ pitmasters on Discover Destination America. As far as $34 ribs well if she can get that much for them good for her.

There's a good Chicago restaurant called Chicago Q that does pretty well on the BBQ circuit.

Andrew...There are quite a few restaurants that have made a name for themselves in competition. Regionally, Squealers out of Indianapolis comes to mind...I could also (but won't) name a couple of local ones that have tried and NOT done well but that's another story. Bottom line, if a restaurant competes and does well, it is a virtual certainty (particularly with ribs and chicken) they aren't doing it with the same recipe they serve in their restaurants, the profiles are (unfortunately) simply too different.

Now. All of that being said, you DO have a number of national/regional restaurants who compete in and often win "Rib Burnoffs" in various cities. Cleveland has a -huge- burnoff, (see picture) as does Chicago, Minneapolis and I'm sure a number of others. The drill at these events is that these folks...e.g. Famous Dave's, Old Carolina, etc, along with a large cast of regional caterers/vendors (think "Carnies" who travel about selling ribs) set up and sell ribs to the public (usually at some outrageous "per bone" price). The contests usually consist of a "peoples choice" winner (and after competing in more than one "peoples choice" event, I am loath to enter another) along with an overall "winner" selected by a panel of (often) "celebrity" judges. These events are fun for the public since they are usually held in conjunction with music festivals, etc...and the vendors make out because they end up making a fair bit of money selling a boatload of marginal product to drunk people. So it's win-win

large_ribs.jpg

Squealers was not doing so hot for a long while and then started winning almost over night. My money is they took a competition class and I guarantee it's not the same food they serve in their restaurant. They are nice guys though.

Squealers was not doing so hot for a long while and then started winning almost over night. My money is they took a competition class and I guarantee it's not the same food they serve in their restaurant. They are nice guys though.

That's one of the -bad- things about competing under a restaurant banner. If you enter and -don't- place in the money...all your assumptions about riding that little marketing train to money town just went out the window.

Interesting about Lee Ann...I've never met her personally but after watching her on several episodes of Pitmasters I had the sneaking suspicion she wasn't the driving wheel for that bus. Some of the crap she did just made you want to shake yer head...So yeah, I'm not surprised to hear that her former boy-toy had a lot to do with it.

This. From the organizers of "Smokin on the River - Jeffersonville"

We are looking for VOLUNTEERS for Friday, June 15th and Saturday, June 16th to help make this years event a success! Volunteers will work a 4 hour shift and we will provide you with a Smokin' T-shirt and a BBQ meal! Please email Sara Schutz at sschutz@cityofjeff.net if you are interested

Yay! Great BBQ events 2 weekends in a row!

Just as an update Squealers kicked our butt in Fair Oaks last weekend. Those guys are on a roll this year.

Just as an update Squealers kicked our butt in Fair Oaks last weekend. Those guys are on a roll this year.

I saw that they had won...but lets not be modest, what they did to you could not in any way shape or form be discribed as a "butt kickin". Now if the Rolling Bones had been competing, THEN it would have been a butt kickin'. But yes, they are on a roll...Perhaps my team should take on of those classes.

Just as an update Squealers kicked our butt in Fair Oaks last weekend. Those guys are on a roll this year.

I saw that they had won...but lets not be modest, what they did to you could not in any way shape or form be discribed as a "butt kickin". Now if the Rolling Bones had been competing, THEN it would have been a butt kickin'. But yes, they are on a roll...Perhaps my team should take on of those classes.

This year has been crazy hard. You have to be so perfect to have a chance at a top 10 much less a win. Our scores weren't that bad just not overly impressive. All 8s and 9s a few 7s but not many. Still not good enough for a top 10. Teams that are winning this year are scoring 175 or higher in every category in the comps we've competed at.

Our friend Jason from "Perry's Pork and Poppers" on Fox41 this morning.

http://www.wdrb.com/category/163829/fox ... I.facebook

Come on down and enjoy a couple of brews and some some so-fine Blues. It'll be hot this afternoon but things will get smokin later tonight.

Workin the night shift........ See ya'll in the afternoon!

A great tyme was had by all...great Blues and great Q. Congrats to Andrew A. and his Bourbon Barrel BBQ team for their reserve grand champion showing, which included an almost -unheard- of score of 179.43 score in the Chicken category...out of a possible 180. Amazing !!! The Rolling Bones rolled in with a mediocre 22nd place finish out of 43 teams but we had a darn good time. Thanks to Sober Dan for helping out.

A great tyme was had by all...great Blues and great Q. Congrats to Andrew A. and his Bourbon Barrel BBQ team for their reserve grand champion showing, which included an almost -unheard- of score of 179.43 score in the Chicken category...out of a possible 180. Amazing !!! The Rolling Bones rolled in with a mediocre 22nd place finish out of 43 teams but we had a darn good time. Thanks to Sober Dan for helping out.

Thanks for the kind words. It was nice to finally meet Dan and yourself. We missed that perfect score because of an 8 instead of a 9 in appearance from one judge. So close. Hope to see you guys down the road.