Thanks everyone! Had a great time up in Santa Maria, it was a beautiful drive just getting there. I headed west on I-10 (leaving the Phoenix area at about 5 AM Friday morning...temperature was 92 degrees...)
and caught the 210 around the north of LA, eventually reaching the cool coast and Santa Barbara, continuing on up to Santa Maria on the 101.
The area around Santa Maria was beautiful, with lots of vineyards and fields, black angus cattle wandering out in open fields. The ocean and Pismo Beach were only minutes north on the 101. A great setting for the Tri-Tip capital of the world. I don't think the temperature got above the mid 70s all weekend.
I visited with lots of the locals, they seemed to be real interested in how we do BBQ v. the way they see it. Smoking the meats low and slow is somewhat foreign to them, their pit of choice is an open grill, fueled with red oak, with a pulley system to raise and lower the meats to control temperature. I was very interested in the way they prep the tri tip and pinquito beans, so it was a fun exchange of information and ideas.
The smell of Red Oak filled the air all weekend, and the park where the contest took place was peaceful and relaxing.
I was lucky enough to be sanwiched between The Rub Co, and When Pigs Fly, and also right across from Slap yo Daddy. The guys at the Rub Co. were great, we had an excellent time BSing and having some laughs. I am really glad I got to know them, and I was really happy to ee them take RGC on Saturday! If I lose the Rookie of the Year to either them or Brazen BBQ, it won't hurt my feelings one bit. They are a super bunch and a lot of fun!
And would ya look at the size of that Pizza Box?
They also decided to take home some of that famous Red Oak.....
Of course on CBBQA event is complete without the legendary Friday Night Potluck, and this was no exception. I contributed my nearly famous Macaroni and Cheese, The main Sponsor, Suzie Qs Spices contributed Tri-Tip, Pinquito Beans and salsa, of course, Harry Soo always adds his own twist to the potluck and once again his contributions were excellent. Bill Keyes of Tropical Heat brought down some sweets, and everyone else had something to add. Needless to say, nobody went hungry Friday night!
A special thanks to Danny and Kristine (olivesmoker) for lending a helping hand this weekend. They both used to live up in this area, and they came out from Lake Havasu to visit relatives and attend the cookoff. I really appreciate them helping with my set up, turn-ins and break down, not to mention the Smoked Olives, Linguica Sausage, Red Oak Chunks and Adult Beverages. You guys were great!
Harry Soo has been a great promoter of BBQ in California, and is really getting recognized for this fact due to his recent success. He has a mentoring program to help new members of the CBBQA, has weekend seminars at his home in Diamond Bar, CA for those wanting to learn more about BBQ in a relaxing environment (at minimal cost I might add) and takes the time at competitions to talk to others about anything and everything concerning competition BBQ.
Friday night he invited anyone who was interested to come by his tent for an overview of proper competition rib preparation. As get to know Harry better, I have come to realize that he is truly one of the good guys when it comes to the "sport" of Competitive BBQ and he is undoubtably a huge asset to the California BBQ Association.
Speaking of good folks, Brent and Kim Walton of QN4U were also there this weekend. I first met this couple at a AZBarbeque.com organized BBQ class. As many of you who were in attendance know, we received invaluable information in the art of competition BBQ from these two, and taking that class certainly gave me the confidence to start competing on my own, even to the point of traveling to CA to compete against the team that taught me in the first place! The first two teams to congratulate me after my walks on Saturday were The Rub Co., and Brent and Kim of Qn4U. I thought that was pretty cool!
There were plenty of other familiar faces at this competition, and I made more friends that I will recognize at the next. I have to say again, that although we do these events under the spirit of competition, it really is all about sharing good times with those who share the same interests and enthusiasm in BBQ.
Many of you know Shu (AKA Professor Salt), a member of the sucessful 4Q BBQ team that also includes Neil (Big Mista) Strauder. Shu drove up from Southern California to judge this contest and mingle with friends, old and new. We shared a couple cold ones Friday night and had some laughs. Good too see you again, Shu!
http://professorsalt.com/
Santa Maria was the perfect setting for this weekends competition, because it brought people together from the North, South and locally who all have that same interest in BBQ. I learned a lot about Tri-tip and what the hell a pinquito bean was, and I am sure the "traditionalists" in Santa Maria came away with a better appreciation of what Low and Slow is all about. And leave it up to Harry to show them that there is more than one way to do a Tri-Tip!
Thanks to Lauren and the entire crew from The Family Care Network along with the City of Santa Maria for putting on an excellent event. Props have to go to Kelly and Kathleen McIntosh for taking care of the Judging side of things. I always know all will run smootly when I see them walking up the street before a competition.
And finally, congratulations to Chris and Rebekah Juenke and the Smokin Yankees team on thier first GC! I believe that Santa Maria is Bekah's "hometown", which makes it all the more sweet! I look forward to seeing them over at Vista CA, the end of the month.
Again, way to go RUB! Hope to see you guys again soon. That wedding better be a doozy to miss Vista!
Congrats.
