Hi All,
Just jumping in to the competition scene here in Iowa. Did an unsanctioned event last year and placed pretty well given the amount and quality of regular competitors. Just finished up my first sanctioned event in Mason City, Iowa this weekend and got thoroughly pummelled. Not to mention, quite a welcome with a major humid weather turning to a severe storm that night showering us with buckets of rain and 70 mph winds. A bit of a downer, considering I thought I submitted some pretty solid stuff, but that's the way things go I guess. Will be spending my time researching current competition processes and hopefully will see some improvement before my next event in a month.
A bit about myself. I love BBQ and I love making it even more. In high school, I had the application for the Culinary Institute of America filled out and ready to send and start my Chef career. Decided at the last minute that family, evenings, weekends, and holidays were more important to me than work. I cook for my 3 boys and wife now. Always took pride in my BBQ product and tried my best to make it competition quality just for my family. Have been reviewing sites like this one for years to pick out the tips and tricks to do things just right. My family talked me into entering a local unsanctioned event last year. I had a great time. I am into it all the way at this point. Finding that it's not a cheap hobby!
So here we are. Competing as JT's Smokewagon BBQ Team. Cooking on a single large BGE and a handfull of cheap smokers slightly modified. Hopeful that I'll improve and catch lightning in a bottle. Without a doubt, this hobby really strikes right to the heart of that Chef bug that I've been bitten by for several years. I just love making something good and having people recognize that. Looking forward to chatting with all of you and making some new friends along the way. After all, I found this weekend that there is nothing better than the people I was camped with. Sitting, talking, watching the kids play at the park, and waking up at 5:30 am with the sun barely peeking out, head cooks milling about their site, and smoke billowing in preparation for ribs and chicken.
All the best to you all!
Jon T.
