Speaking of Blues and BBQ...

Speaking of Blues and BBQ...

The 4th annual Smokin on the River BBQ Competition/Festival goes off on the riverfront in Jeffersonville June 15th and 16th. This festival keeps getting better and better every year (aside from a little heat and humidity). Here's the skinny:

Come and be a part of Jeffersonville's annual state BBQ competition June 15-16, at the corner of Spring Street and Riverside Drive.

Watch professional BBQ teams vie for the championship trophy and share in a purse of over $8,500.

See the amateurs compete in the Backyard division to see who reigns supreme.

Listen to music as you stroll down the river smelling the smoke of the BBQ and the gentle rush of the water.

Beer Garden open during the event for those 21 and over.

Pig Toss Corn Hole Tournament
Participate in our corn hole tournament!
$20 per team. Register at the Smokin' information tent.

Kidz Q
Smokin' on the River is hosting it's first ever Kidz Q. It is limited to the first twenty kids ages 8 to 15. We provide the grill and hamburger, you provide everything else to prepare a hamburger for 6 judges. Sign up at the Information Tent Friday. Contest will be Saturday afternoon.

Brew and BBQ Tasting Tent
What goes better with bbq than a nice cold beer? Come check out our Brew and BBQ tasting tent. The tent will feature BBQ from local BBQ restaurants and locally crafted beer. Tickets and $1 per sample.

Tasting Tent Hours: Friday, June 15th
4-9pm - Brew and BBQ
9-11pm - Brew Only

Tasting Tent Hours: Saturday, June 16th
Noon-4pm - Brew Only
4-9pm - Brew and BBQ
9-11pm - Brew Only

This Little Pig Play Area
Mom and Dad this is the place for your little ones to hang out and have some fun while you are visiting ‘Smokin’ on the River’. There will be inflatable toys and games for the kids to expend their energy and have a great time while doing it. They can jump, roll, flip, slide and get completely lost in the excitement.

All children will need to be accompanied by an adult. They can not be left unattended. The children must be safe while they are having a great time

Pigpalooza
Purchase a Pig for only $100.00
Decorate it to reflect your business, the theme of the event, your personality or something to represent Jeffersonville.

For more information, please contact:
Dan Skaggs
502.259.8734
info@smokinontheriverBBQ.com

Sara Schutz
502.376.9104
sschutz@jeffparks.org


Here are the bands who will be entertaining:

Friday June 15
3:00 - 4:30 Charlie Edmonds
5:00 - 6:00 The Tarnations Blues Band
7:00 - 8:30 Marilyn Kington and 2Loose
9:00 - 10:30 Josh Garrett
Saturday June 16
12:30 - 2:00 Porkpie James Band
2:30 - 4:00 Jimmy Davis Band
4:00 - 5:00 Awards
5:00 - 6:30 da Mudcats
7:00 - 8:30 The Snakehandlers Blues Band
9:00 - 10:30 Teeny Tucker

New for this year some of the teams will be competing in a "Peoples Choice" category on Friday. I do NOT know how they will be running the peoples choice...whether it is free or there is a cost, If I find out I'll post it here. I DO know the teams will be cooking up around 100 racks of ribs for this part of the competition...People's Choice aside, there will also be people there vending Beer and BBQ ($$)

This is an event I will definitely be attending.

Are you going to be serving, Ryan? I'm still waiting to taste this fantastic BBQ you've been working on!

Robin- we need a new emoticon- " tongue hanging out of mouth drooling".

Deb

Are you going to be serving, Ryan? I'm still waiting to taste this fantastic BBQ you've been working on!

Robin- we need a new emoticon- " tongue hanging out of mouth drooling".

Deb

I don't have a mobile rig and the new KCBS rules for 2012 prohibit what we do; unfair advantage and what not. Not to mention it's the weekend before our soft opening...

According to the Smoking on The River website though The Rolling Bones crew will be competing and I will be out there to taste their 'que.

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.

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.

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

Well. Based on the last couple of contests we've cooked, I am not sure I'm qualified to answer that question ...Suffice it to say it's been a rough couple of years. Joking aside (since we -have- won the rib category in the past)...And speaking only to the rib category (for now) the primary difference I see -today- (as opposed to 8 years ago when we started this)...the flavor profile most contestants are turning in is "sweet". I'm not talking a little honey in your BBQ sauce, I'm talking "rib-sicles"...A sweet rub - a sweet baste (I use honey, peach nectar and another ingredient I'll share with you in private ) - a sweet sauce, with just enough of whatever "secret spice" a particular team has came up with to give it a unique profile. That and you'll also find a fair number of jars of MSG/Accent in the trash cans after one of these events as well. Personally, I can only take that stuff in moderation before I have a reaction to it (I used to swell up big time back when we were judging contests, so I -know- people are using it in their rubs). Anyway, here's the deal...the judge is typically taking one...maybe two bites of your product. If it doesn't "wow" them...guess what ? You just made good "eatin" BBQ but NOT good "scorin" BBQ.

There's another guy who floats through here every now and again...Andrew I think (??) who's team does quite well...Maybe he'll float by and see this drop a few words of wisdom but as for me...that's just what I've observed.

Don't forget about the Parkay! I attended a seminar hosted by Mr. BBQ himself, Ray Lampe this year and he basically broke down what it takes to be competitive at a KCBS event. He doesn't cook in many contests anymore because he has gotten so dis-enchanted with everyone using the same basic techniques and super sweet flavor profiles. As a comparison Ed Reader who is sort of a BBQ mad scientist took a rack of ribs and smeared a tub of vanilla iceing on them, put them back on the rig in foil and let it carmelize on the rack. To most people that sounds gross, but the results were pretty simular considering how sweet the other ones were. And for the folks who are scoring at home, always remember FOTB ribs do not win and are shunned in the competition BBQ world, because it really doesn't take much skill to overcook a rib to the point where they are mushy.
We talked them in to coming to Louisville next March to do the seminar again when the ACF-KY Chapter will be hosting the ACF Southeast Regional in 2013. It didn't take too much arm twisitng because we have lots of good eatin' and bourbon here. They are really nice and fun guys to hang out with.
As far as Blues and BBQ on the River, I really just hope it doesn't rain again this year......It's no fun to wake up hungover all wet.

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

Anyway, here's the deal...the judge is typically taking one...maybe two bites of your product. If it doesn't "wow" them...guess what ? You just made good "eatin" BBQ but NOT good "scorin" BBQ.

Ahh.. this makes perfect, albeit unfortunate, sense. Something that is going to be a burst of flavor paired with the right texture that would actually end up being way too overpowering if they were to actually eat a couple bones.

Which is where the MSG/Accent comes in as a flavor "enhancer" to produce a meatier/more umami tasting rib.

It seems like you may be able to also help this burst of flavor by adding some acid in the form of powdered citric, malic, or ascorbic acid (depending on the flavor profile you're looking at) to your rub, sauce, or glaze. This could potentially really give it a pop.

There are really unlimited powders out there that you could build multiple layers of flavor into a rib with. Mirepoix powders, cranberry powders, etc, etc.

Clearly this takes away from the concept of being able to smoke the best BBQ and becomes the ability to create the most interesting flavor profile, but where does one draw the line?

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

Anyway, here's the deal...the judge is typically taking one...maybe two bites of your product. If it doesn't "wow" them...guess what ? You just made good "eatin" BBQ but NOT good "scorin" BBQ.

Ahh.. this makes perfect, albeit unfortunate, sense. Something that is going to be a burst of flavor paired with the right texture that would actually end up being way too overpowering if they were to actually eat a couple bones.

Think of it this way...Competition BBQ is to real BBQ what a Westminster show dog is to Dan Thomas' family Bassett hound. The Westminster dog can win you a lot of money but Dan Thomas' Bassett hound is much more loveable. I think part of the trouble we've been having competitively is that we've been taking the Bassett Hound to the show, dressing him up in little pink ribbons and calling it good.

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

Well. Based on the last couple of contests we've cooked, I am not sure I'm qualified to answer that question ...Suffice it to say it's been a rough couple of years. Joking aside (since we -have- won the rib category in the past)...And speaking only to the rib category (for now) the primary difference I see -today- (as opposed to 8 years ago when we started this)...the flavor profile most contestants are turning in is "sweet". I'm not talking a little honey in your BBQ sauce, I'm talking "rib-sicles"...A sweet rub - a sweet baste (I use honey, peach nectar and another ingredient I'll share with you in private ) - a sweet sauce, with just enough of whatever "secret spice" a particular team has came up with to give it a unique profile. That and you'll also find a fair number of jars of MSG/Accent in the trash cans after one of these events as well. Personally, I can only take that stuff in moderation before I have a reaction to it (I used to swell up big time back when we were judging contests, so I -know- people are using it in their rubs). Anyway, here's the deal...the judge is typically taking one...maybe two bites of your product. If it doesn't "wow" them...guess what ? You just made good "eatin" BBQ but NOT good "scorin" BBQ.

There's another guy who floats through here every now and again...Andrew I think (??) who's team does quite well...Maybe he'll float by and see this drop a few words of wisdom but as for me...that's just what I've observed.

I think you did a pretty good job of covering it. Chicken, Ribs, and Pork are all very sweet. I don't make my food at home the same way I cook it at competitions. Thats not to say it tastes bad, it just doesn't make you want to eat a plate of it. I like to compare it to some really sweet chinese food at the mall food court. That sample piece the lady hands you tastes really good and and you fork over your cash but by the 3-4th bite it doesn't taste so good and its like you are shoveling spoonfuls of sugar in your pie hole. The only category that is not sweet is Brisket. I think the goal there is to get it as savory as possible. A little heat here is acceptable. Brisket is the only category I would cook the same way at home and actually the only BBQ category I eat on a semi-regular basis. It also happens to be our best category. My team (Bourbon Barrel BBQ) will be at this competition. We finished 4th overall last year and hope to improve on that this year. Steve I will try and get around and say hi this year. Any other Hotbyters feel free to stop by and say hi and have a cold beverage. If you can't make it out to the event we usually do a write up and pictures of the event. You can find us on Facebook or our website at http://www.bourbonbarrelbbq.com Hope to see some of you all out there.

Don't forget about the Parkay! I attended a seminar hosted by Mr. BBQ himself, Ray Lampe this year and he basically broke down what it takes to be competitive at a KCBS event. He doesn't cook in many contests anymore because he has gotten so dis-enchanted with everyone using the same basic techniques and super sweet flavor profiles. As a comparison Ed Reader who is sort of a BBQ mad scientist took a rack of ribs and smeared a tub of vanilla iceing on them, put them back on the rig in foil and let it carmelize on the rack. To most people that sounds gross, but the results were pretty simular considering how sweet the other ones were. And for the folks who are scoring at home, always remember FOTB ribs do not win and are shunned in the competition BBQ world, because it really doesn't take much skill to overcook a rib to the point where they are mushy.
We talked them in to coming to Louisville next March to do the seminar again when the ACF-KY Chapter will be hosting the ACF Southeast Regional in 2013. It didn't take too much arm twisitng because we have lots of good eatin' and bourbon here. They are really nice and fun guys to hang out with.
As far as Blues and BBQ on the River, I really just hope it doesn't rain again this year......It's no fun to wake up hungover all wet.

I agree with that. Ray is a good cook and knows what it takes to win. I was pretty proud of myself finishing ahead of him last year at the Louisville Competition. Pretty cool beating a guy who's cookbook you own. Lots of teams all use the same techniques and flavor profiles. Lots of the BBQ is very close and the margin for error is getting smaller and smaller. There are so many teams doctoring up the same sauces (Blues Hog) or same rubs (Plowboys Yardbird) that its hard to tell them apart. I don't know what the answer is because people aren't going to change if thats the flavor profile thats winning. New teams have a REALLY hard time finding success because they don't understand that the judges already have an idea in their head on what competition bbq looks, smells, and tastes like. Many new teams show up cooking family recipes that they've been told is the best bbq ever and find out thats not going to fly at a competition. Their food probably was really good, its just not what the judge wants. You have to cook for the judges not yourself. Don't get me wrong though, good competition cooks are good competition cooks. You can't show up using the same sauce and rubs and expect to win. There is a reason the Top 100 list looks virtually the same every year.

What would you say are the key differences between good scoring BBQ and what people except from "good" restaurant BBQ other than FOTB ribs?

Anyway, here's the deal...the judge is typically taking one...maybe two bites of your product. If it doesn't "wow" them...guess what ? You just made good "eatin" BBQ but NOT good "scorin" BBQ.

Ahh.. this makes perfect, albeit unfortunate, sense. Something that is going to be a burst of flavor paired with the right texture that would actually end up being way too overpowering if they were to actually eat a couple bones.

Which is where the MSG/Accent comes in as a flavor "enhancer" to produce a meatier/more umami tasting rib.

It seems like you may be able to also help this burst of flavor by adding some acid in the form of powdered citric, malic, or ascorbic acid (depending on the flavor profile you're looking at) to your rub, sauce, or glaze. This could potentially really give it a pop.

There are really unlimited powders out there that you could build multiple layers of flavor into a rib with. Mirepoix powders, cranberry powders, etc, etc.

Clearly this takes away from the concept of being able to smoke the best BBQ and becomes the ability to create the most interesting flavor profile, but where does one draw the line?

My basement is a mad science lab of powders, flavors, and spices. A popular ingredient in injections today is a malty flavor. You can create an interesting flavor profile but the key is to be fairly safe. You can't venture too far off the path and expect to win. A general rule is "offend no one." Safe flavor profiles are the way to go because 5 out of 6 judges might absolutely love your strawberry, kiwi, mango bbq sauce but that damn judge 6 hated it and thats all it takes for you to bust that category and in the end bust that whole competition for you. Tomato base with lots of sweet and a little heat is what you are striving for.

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.