Blues, Cruise and BBQ’s at French Lick, IN
This weekend marked the first competition BBQ appearance for Bourbon Barrel BBQ. Three of us met Drew up in French Lick, IN at the casino/resort for their Blues, Cruise, and BBQ event. Essential our ‘autocrossing team’ from a few years back has become a competitive BBQ team now that we’re all out of racing, with Drew leading the push.
After getting checked in, having his meats inspected, and setting up our camp/cook spot for the weekend, Drew got busy getting the meats prepared and making sure the schedule for the cooking of all four meat categories was squared away – chicken thighs, ribs, pulled/chopped pork, and beef brisket.
After the meat was prepared and packed away in coolers until the cook start time (around 4am), the night gave way to drinking and smack-talk with fellow competitors. Eventually, midnight gave way to 1am, to 2am, and two of us retired to our tents for a few short hours of shut-eye while Drew just crashed right where he sat in a chair next to the smoker – PBR in hand.
Saturday morning started early, with Drew and Brian getting the meats in the smoker sometime around 4:00-4:30am, which Rich and I slept. Once we were all awake (more or less) and had breakfast, Drew got to work mixing up sauces, prepping the juice-spray, and keeping a close eye on the time and the cook schedule.
Ribs getting a spritz every half our or so.
The lack of sleep and extreme heat caught up with each of us at one point or another.
Chicken thighs with the knuckles trimmed to cook in uniform size/shape in muffin tins – prior to final saucing and cook.
The remaining chicken thighs after the best six had been moved to a garnished turn-in box for judging.
Ribs, fresh out of the smoker, being sliced and selected for judging.
Two smoked pork shoulders resting, prior to chopping and pulling.
A pile of pulled pork along with a few choice chopped piece (demonstrating bark and texture) prior to final boxing and garnishing for judges.
Drew slices the wagyu beef brisket. Sooo tender, so flavorful.
After final turn-ins were done, we kicked back and relaxed while awaiting the judges results. To be honest, Brian, Rich, and I were just happy to be through with the hard part, and the great food, good times, and entertainment made the weekend worthwhile – Drew was exhausted and wanted “just to not come in dead last”.
It was no surprise when the first category, chicken, had places 10th thru 3rd called with no mention of Bourbon Barrel BBQ. As we clapped for the 3rd place finisher, I joked that spots 1 and 2 were still up for grabs. 2nd place? Nope. 1st? Bourbon Barrel BBQ!!! Drew was so stunned by it, he made it halfway up to the stage before he realized he needed his wallet to show ID and claim the $350 prize voucher. Awesome!
Next up, ribs. Unfortunately, we pretty much new we were dead in the water on this one, as Drew had gotten the times mixe dup in his head and foiled the ribs too soon. This caused them to be sweating in their own steam too long, resulting in ribs that wanted to fall off the bone *too* easily (not desirable, apparently), so we ended up not placing in the money/trophies on ribs (14th place, as it turns out). They still tasted damn good.
Time for the awards for pulled pork. Holy S$%T! 5th place for Drew! Another $100 and a decent looking trophy. Some serious competition in this category, so we were all proud of that placement.
Lastly, brisket. 7th place! Holy crap – we’ve placed in 3 out of 4 categories. Folks around us are starting to murmur about our chances in the overall standings. Drew, at this point, is alternating between blushing beet red, and paling ghostly white.
Overall standings for 5th thru 3rd are announced and Bourbon Barrel BBQ is NOT called. Duuuude. And the award for reserve grand champion (2nd place), goes to……
Wooooooooo! Okay, so we didn’t win the overal 1st, but dang, 2nd on the first time out!?! Setting the bar hiiigh.
One very happy and tired team returned to the ‘paddock’ – but not without first stopping by the cashier desk at the casino to turn in the vouchers for the prize money. I won’t say how much Drew took home, but it put a helluva dent in the money spent on the high-dollar smoker and was enough incentive and confidence boost to get him to sign up for this weekend’s even on Lake Barkley, KY. An attempt at a victory spray of PBR on Drew was made, but he managed to outrun us all.
Until next weekend – good day and good eats.
More pics -> http://emohn.smugmug.com/Food/Blues-Cruise-BBQ-at-French/