2010 Competition Season’s on the way…

…While we keep the smokers burning year ’round here at GreatQ4U!, it sometimes seems like we don’t think as much about competing at this time of year as we should!  SO, I’m fixin’ to change that this year!  We’re immersed in thinking about next year’s competition plans and I personally would like to commit to doing more than one or two big KCBS events!  In fact, I’ve had this itching for a few years to do this one in Enid, Oklahoma….just to do it!  Who knows, this could be THE year!

I would never complain about our many customers during the Spring and Summer months and the business that we are fortunate enough to have which keeps us from travelling to do competitions.  It is afterall, what allows us to compete.  If you’ve been watching TLC’s “BBQ Pitmasters” show, then you can get a grip on all of the logistics involved in competition BBQ.  If you’re serious about competing (if you’re not, why compete?) then it’s a heck of a lot more than tossing a smoker in the truck and heading on down the road!  Before every competition, there are weeks of planning; selecting and sourcing the right meats, making sure that the sauces and rubs are dialed in and adjusted (SLIGHTLY) to please the palates of the judges, packing up the trailer, double and triple checking the trailers, lining up the team and making sure that they are all on board and aware of the plans…I could go on!

All of the logistics of competing could and would interfere with providing our paying customers with the best “Q” possible, which is why it’s been so hard for us to do both as often as we’d like.  We are taking a close look and doing our best to change that this coming year.  My guess is, now that folks are seeing it on their ‘moving picture boxes’ weekly, there will be quite a few new competitors in 2010!  Which is good news as long as they all understand that in addition to the competition, BBQ is about having fun and being among friends!  As I have mentioned in previous posts (and this IS true), have you ever seen anyone eating BBQ without a smile on their face?  Not all of that is from the meat, it’s also about the context; good friends, good times and BBQ…they are a natural mix!

OK…with all of that said, we are always looking for folks to join our Competition team!  You don’t have to be an expert, you just have to be a TEAM player who wants to compete seriously, but also to enjoy the whole Competition experience.  You’ve also got to be a member of the KCBS (www.kcbs.us) which is my requirement, because they could use our support and it’s been a great experience for me!  It wouldn’t hurt if you’ve got some competition experience, but a true love of “Q” is the only serious prerequisite!  If you’re interested in being a part of the team, shoot me an e-mail (Jim@GreatQ4U.com) or call the office: 717-254-1937 and we’ll talk!

I wish you and yours a Merry Christmas and a safe, happy holiday season!

Jim

2010 BBQ Competition Season is FAST Approaching….

I know that in some context I say this every year and I have since this whole crazy odyssey began, but NEXT year we are definately going to spend some time on the competition trail!  You see, back when this all began it was in our home kitchen brewing up a BBQ sauce.  Not just ANY sauce mind you, but “Hoover’s” sauce!  It was my goal to develop a primarily vinegar based ‘red’ sauce (just like most folks in North Carolina prefer) that could actually win a comptetition.  You see, back then and to a significant degree still today, vinegar doesn’t win competitions.  It seems that the majority of judges prefer some thick, sweet smokey sauce…at least that’s MY impression.

With that in mind I made batch after batch of sauces to try and strike just the right balance between the two.  In fact, I made so many batches that good friends began to cry “Uncle”, reminding me that they already had several bottles of my sauce.  I wasn’t deterred by their pleas for mercy and kept loading them up!  Finally after nearly 5 years, ‘Hoover’s Southern Fusion’ sauce was born.  With a touch of Kansas City, a smidgeon of Memphis and a whole lot of those North Carolina roots it was still a discernably vinegary sauce, but I thought it just might have a chance!

With the sauce complete, I embarked on learning the fine art of choosing the right meats and tending the Pit.  It was a steep learning curve and I had LOTS of help from others who were involved in KCBS competitions on a regular basis.  While it didn’t take as long as I thought to become proficient at the Pit, I’ll steal an analogy from my golfer friends and say that learning to swing and send the ball in the general direction you want it to go is one thing, building the perfect swing is another thing entirely!  So, I continue to work on my techniques to this day and have had a lot of fun doing it!

While friends kind of complained about the bottle upon bottle of sauce that they had piling up in their kitchen cabinets, I never have heard any complaints about the ziplock bags of Pulled Pork, Brisket or Chicken!  Alas, it was all that handing out freshly smoked meat that led to the beginning of the catering business.  Ever since then, it’s been cater, competition, cater, cater and more catering!  I am certainly not complaining, I love to meet new folks and even better to find new fans of Hoover’s sauce!  BUT, this whole thing started out as a way to win in a competition using a non-traditionally favorite sauce of the judges! 

We’ve had a blast year after year at Pork-In-the-Park in Salisbury, MD and then moved on to our busiest season for delivering GreatQ to parties, weddings, family gatherings, events and even a Hoe-Down (not sure how to spell that)!  However, I would like to spend some more time on the competition circuit and next year we are going to do just that!  Finally I am coming to the point of this ramble…if you are interested in being on the GreatQ4U! BBQ Team, we’d LOVE to hear from you.  I would request that you join (if you’re not already a member) either the Kansas City BBQ Society (www.kcbs.us) or the National BBQ Association (www.nbbqa.org) before contacting me so you’re already on the way.  Better yet, join BOTH…as well as your local BBQ Association too!  Membership will bring with it a great deal of access to knowledge along with a support group of fellow BBQ enthusiasts!

Once you’re a member of the Associations, shoot me an e-mail (Jim@GreatQ4U.com) or call the office at 717-254-1937 and we’ll talk about your interest, your availability and we all have to offer each other!  Hopefully this will lead to a more consistent presence at KCBS events across the country in 2010!  I look forward to hearing from you and wish you happy “Q”! – jak

Greatq4U! Pork-In-the-Park, April 2009

GreatQ4U! Pork In The Park 2009

Here’s the latest in the ongoing installment of Pork-In-the-Park videos! This is some footage of the 2009 festivities and the GreatQ4U! ensemble!

Whew…is it FALL yet?

No it is certainly not a complaint, merely an observation on my part!  Our season has been as busy as we like and at times…even busier!  Thanks so much to everyone who has chosen to make GreatQ a part of your events and lives so far this year!  We are certainly having a great time cooking, talking, teaching and YES…judging BBQ this season.  I am celebrating Father’s day quietly recovering from simultaneous hernia and back surgeries that have given me a new appreciation for how each item on a shish-kebab must feel!  Breakfast with my daughter and then hopefully it will remain dry enough to mow the lawn this afternoon. (I know that you said ‘take it easy’ Doc, but who else is gonna’ do it?) 

Judging BBQ?  Why yes…it has been exactly one week since my judging debut at the Beltway BBQ Showdown in the heart of Prince George’s County, MD.  We had a great time and made a few new friends not to mention the benefits of tasting  some really good Q!  Alas, it’s not all food and games this judging thing…there are some down sides too!  Hint:  Don’t use the WHOLE CAN of lighter fluid when competing in a BBQ Competition!  (I’m just sayin’!)  Nonetheless, I thought I’d bring you all up to speed on a busy, but fun season!

Salisbury is just around the corner…

…and we’re keeping the smokers humming around here!  We’re busy trying a few new tricks to tuck up our sleeves as we try to beat our respectable performance last year against some of the country’s finest!  We’ve got a contingent of GreatQ4U! loyalists and team members joining us, but there’s always room for more so please feel free to load up into the car and head on down the Eastern Shore on Saturday the 18th!  

As I have mentioned previously in my posts, the good folks at Wicomico County tourism put on a heck of a party and there’s lots to do in addition to leisurely strolling around the competition area picking up BBQ tips from the best.  There’s a Car Show and Carnival and plenty to see & do…not to mention that the BEACH is only a hop-skip and jump away!

In addition to our early season appearance at Pork-In-the-Park, we are filling up the calendars pretty early this year, so if you’ve got any kind of event coming up that could benefit from some GreatQ, let me know!  You can e-mail me: jim@GreatQ4U.com or give us at 717-254-1937

Pork-In-The-Park 2009! Come join us!

As promised, we are planning on attending Pork-In-The-Park on April 17th & 18th in Salisbury, MD

Check it out...

 

This is a GREAT event to bring the whole family to for the day.  There’s no shortage of things going on for folks of all ages; In addition to the nearly 100 nationally recognized BBQ Teams competing for over $20,000 bucks there is a park full of all kinds of stuff to do.  Any true “Q” enthusiast will be dumbfounded at the variety of smokers, techniques and sauces.  You’re free to walk around in the competition area and ask the chefs any questions you might have about BBQ…you don’t get that kind of opportunity on Food TV!  (Word is that they’ll be there too!)

Pork-In-The-Park 2009!

April 17th and 18th, 2009…get in the car and head on down to the Eastern Shore of the Chesapeake Bay in Salisbury, MD to join us at Pork-In-The-Park 2009!  You won’t regret the drive and this Competition truly ROCKS!  Wicomico County Parks and Tourism folks know what they are doing and it shows during this weekend long event for the whole family.  In addition to hosting the KCBS Competition, which is anticipated to be the largest one East of the Mississippi, there’s LOTS of other stuff going on to entertain everyone!  You can ride the rides, enjoy a carnival or perhaps watch a remote control airshow…not to mention meet all the great folks there to compete in an incredible event. 

We’ll be there!  We are wrapping up final plans right now and will update all our fans by all means possible once we’ve got the plans firmed up!  Now’s the time to mark your calendars…you should plan on coming to Salisbury!

Pork-In-The-Park 2008 Video

GreatQ4U! Pork-In-The-Park 2008

Some sites and sounds recorded in between bastings at  ”Pork-In-The-Park”, Salisbury, MD – May 2008

Why Pellets???

Ah’ perhaps the most frequent question we’re asked by folks when we’re out Q-ing around!  It’s the kinda’ question that has enough to it to get some folks all stirred up.  That said, I can answer the question pretty easily with the caveat that there might be some BBQ folks out there who take ‘issue’ with my rationale.  A good place to look for verification of my assertions would be the winner’s stands of your bigger BBQ competitions.  See what folks are using and decide for yourself what’s good for your intentions!

Now that I’ve got THAT out of the way, the reasons that we use Pellets for cooking GreatQ are pretty simple;  First of all, the quality is consistent.  All our pellets are 100% hardwoods from a wide variety of trees, no filler or glue or anything like the stuff that’s in pellets for woodstoves!  Secondly, pellets allow us to create perfectly blended ‘custom’ smoke using a consistent amount of smoke from one wood mixed with another or several others for that matter!  Finally, the auger and fan driven system in the Treager Grills allows us to pretty precisely control the temperature of the smoker.

SO…Great quality, Consistent ‘Custom Blend’ Smokes and Precise Temperature control tossed together with the relative low maintenance and the hour or so of sleep you get overnight at the competitions make pellets the right choice for us!

Upcoming BBQ Competition Plans…

Well, 2008 turned out to be a truly Great year for business thanks to our many customers…it seems that most of our time was spent catering and not competing!  Not to mention a wife finishing her schooling just as a daughter heads off!  Busy, busy, busy!

We did manage to sneak in an appearance at ‘Pork-In-the-Park’ this past May in Salisbury, MD.  What a GREAT event that was!  The folks from the Wicomico County Parks & Rec Department were A#1 and our fellow competitors AWESOME!  Overall a good showing at that competition with our Butt and Ribs placing in the top 40 out of 84 teams.  Sent the parts of a whole Chicken to the judges and they rewardwed me with last place!  Lesson learned…perhaps thighs in the next competition!  Anything Butt, we smoked some Virginia Oysters and served them in a nice fresh mignonette with some asian pepper sauce to accent both visually and on the palate…the bribe didn’t work, but we were in the top 30!

I also took the KCBS Certified Judge course at Meadow Creek Welding this past Spring with my good friend Richard Osenberg of Racer’s Cafe fame in Parkville, MD.  We had a great time, but alas no opportunities to put those judging skills to work yet.  I plan on doing my fair share of judging next season as we prepare to hit the circuit once more in 2009!

For now…thanks for the memories…