What a weekend!
As I wrote about last week, this weekend kicked off fall competition season for me and SLABS a’ Smokin, at the Kings of the Grill competition in St. Louis, Mo. It was the first for this competition so I didn’t know what to expect, but I was excited.
Well, my excitement only grew during the course of the event and any expectations were met and exceeded ten-fold. We had perfect weather and a great crew out to help. I spent a lot of time talking with the other teams and just enjoying the brotherhood of BBQ.
In SLBS, you are allowed to vend to the public, which my team loves to do. We sold out of every bit of food we brought with us, and everyone sure seemed to enjoy what they were eating. Everything surrounding the competition meats went very smoothly – we did the big 4 – Brisket, Pork, Chicken and Ribs.
To top off the already awesome weekend, when the awards came around, we were all over the place! 8th in Chicken, 5th in Brisket, 3rd in Ribs and 1st in Pulled Pork! And last but certainly not least, we were the Reserve Grand Champions as the 2nd overall points leader!
By any measure, a successful and enjoyable weekend. And for all of you readers, verification that the guy writing all these recipes and tips might actually know what he’s doing!