Maine

It's the Monday morning after the Mainely Grillin' & Chillin' competition in Eliot, ME and looking outside from my window all I can see is sheets of rain coming down. And it dawns on me on just how lucky I am...

Early on in the week the forecast was rain for Sunday. But as the weekend marched on the rain held off. It was cloudy for most of the day but the rain didn't start to come down until our drive home. That might not seem like a huge deal to some, but for us on the BBQ Circuit packing up our gear when it's raining just plain sucks. But, that wasn't the luckiest part of my weekend. Getting to hang out with our friends this weekend and meeting a few new ones. Eating oysters, cured meats, fine cheeses, Pimientos de Padron, and chicken and waffles. Drinking Harpoon, La Fin Du Monde, and many, many Jack Daniel's shots at all hours of the night...and the morning. All of these things were great! But, not the luckiest part of my weekend. An hour before driving home Lakeside Smokers were announced as Grand Champions of the event. Our friends from Feeding Friendz were called for Reserve Grand Champs. After we congratulated each other with accolades and hugs we received our score sheets and found out we had the same score! 666.8566! Unbelievable! We all know there are several procedures in place for such a thing. Bringing back the dropped score, using just the taste scores, and so on. Talking to one of the KCBS Reps he said that he had never seen the scoring so close before. But, even that wasn't the luckiest part of my weekend.

But, sharing all of this - the friends, the love of fine food and drink, the great times, and the feeling of accomplishment - with my wife Kris was not only the luckiest part of my weekend, but was also the best part of my weekend.

Harpoon

Like every year our Harpoon weekend started on Thursday night. Our good friend Stephanie Wilson comes in from Kansas City to spend the weekend with 'Her Man' Steve Farrin and hang out at the Harpoon Brewery in Windsor, VT. On their way up to Vermont they stopped by our home to visit with Kris and I. We had just finished up packing and trimming so the timing was perfect. We popped the cork on some great Prosecco, enjoyed some fine meats and cheeses, and talked with much anticipation of the upcoming weekend. It was going to be a fantastic time, I could just feel it.

Friday was hot. At one point it hit 100 degrees with plenty of humidity. We picked a great weekend to get a little help from our Nephew Zack. Kris and I do these competitions by ourselves. We set up, cook, and breakdown all the time; we have a good system that works for us. But this weekend having another pair of hands turned out to be a great thing. Zack is a good kid and is not afraid of hard work. After we set up our site in the sweltering heat we went inside the Harpoon Riverbend Taps and Beer Garden for a few pints, lunch, and some much needed air condition! We were joined by our friend Ted Lorson and his brother Cristiaan. We spent a few hours catching up and drinking some fresh Harpoon beer. There was a rumor going around that Harpoon had lifted the swimming ban on the river. With the forecast of more heat and more humidity on the way that news was awesome. We all went back to our sites, suited up and headed down to the Connecticut River. A short walk through The Path of Life and we were there. People hung out on the rocky banks and relaxed in the hot sun. Drinking, swimming, and enjoying the summer in Vermont was on the agenda for everyone here today. The BBQ contest seemed, not only miles away, but months away. As I sat in the refreshing water I tried to resist the swift current. Every once and a while you would lose your footing and start to float away. I felt like the river could take me anywhere that day. If I drifted out into the ocean it would be okay. Then something instinctually stops me and anchors me firmly on a rock or on another person. It was much like the dilemma I faced right then: Do I drift away with all my friends and continue to party on that perfect afternoon? Or do I anchor down and get back to business at the BBQ contest? I try to find a balance but it can be difficult at times. I grabbed my towel, rinsed off, and walked back to our site. The sun was setting on this wonderful day and tomorrow held much promise.

Harpoon is a little different than most New England competitions. KCBS is on Saturday and NEBS Grilling is on Sunday. I like this. Grilling comps can be a lot of work and it can throw you off a little. Your site gets messy and you spend a lot of time cleaning after the contest when you should be prepping for KCBS. Going into Harpoon we never have any 'great feelings' about doing well. There is a lot of drinking, a lot of distractions, and a very strong team list most of the time. So, we just stay focused and try not to embarrass ourselves. We had a good cook with no major issues and everything seemed to taste okay. Turn-ins ran smoothly and the Harpoon White was extremely thirst quenching on this hot Saturday afternoon. Another bonus of the Saturday turn-ins is that you can relax and enjoy some beers afterwards. Most of the time after the last turn in we would be rushing around cleaning and breaking down. I can't drink too much either because I need to drive home later. So this was nice to sit, enjoy a few beers, and not worry about cleaning up right away. We can do it after awards... and with the sound of the bagpipes in the distance, awards were upon us.

Awards are always stressful. They usually bring me a nauseous feeling in my stomach and complete anxiety. Today was no different. Ken Dakai took the stage and got right into it. As he read out the top 10 in the chicken category my confidence was fleeting. It's an odd feeling. You hope your chicken was at least in the top 10. But as he gets to 5th place, and you don't hear your name, you start to accept that it is not to be. 4...3...2...nothing. (This sucks, I hate this hobby.) '1st place chicken...Lakeside Smokers.' And in that moment that's all that matters. You made a walk at the top of a category; I'm happy with that. Which is good because we didn't get a top ten call in the rib category. So, the vicious circle continues. That 1st place chicken call seemed like it happened a month ago... Then we took a 4th place in the pork category and a 6th place in the brisket category. I'm thinking that's not going to be enough to win it. If we tanked our ribs we have no chance of a Grand. During awards I am an absolute pessimist so I start to accept that our ribs bombed. As Ken calls the top 10 overall I have mixed feelings; hopeful, but doubtful. He calls our friends and great neighbors Sweet Chicken for Reserve Grand Champions. The moment of truth is upon us, we're either 11th place or lower or Grand Champions. And until you hear your name never assume it. Because I've seen it go bad many, many times. But, today was our day: Lakeside Smokers Grand Champions of Harpoon. Hoisting that coveted tap trophy up high in front of friends and peers was a tremendous feeling. Smiles, hugs, congratulations, and many, many more beers would round out the rest of the day.

Doing Harpoon Grilling was a last minute decision for us. By 'last minute' I mean 2 weeks before the event. But, for us that is last minute. I really have to thank Ted Lorson and Brendan Burek for making some valid points on why we should grill at The Summer Sizzler. Thanks guys! After looking at the categories I realized that we've had some success at past events with all four of them. So, we'll cook what got us to the stage at previous comps and hope for the best. As always cooking a grilling contest is chaotic. It's a lot more work than BBQ and a lot more prep. With BBQ comps everything is pretty much resting and waiting for turn-ins. With grilling comps you kind of cook to order for most of the turn-ins. A much different experience. But Kris and I got through it and managed to turn everything in on time. Before awards it was time for our cleaning/breakdown rituals. We both have our jobs to do and it works out great for us. But this time around Kris had other plans. Her and Steph camped out in the RV and shared stories and libations. Kris has worked her ass off this year. She is the backbone of our grilling comps as well as the creative force. Her job schedule has been very demanding this summer and getting these weekends off can be really difficult. So, if she needs to decompress with her friend Steph over a bottle of Godiva Chocolate Raspberry Vodka, I say good for her! But where the hell is Zack?

Even the award ceremony is different at a grilling comp. It just seems a little more relaxed, a little less pressure I guess. They announced last call right before the awards. The mad scramble to the beer tent would explain why we were all double fisted at awards. Spirits were high, the last beers of the weekend were being consumed, and we were all happy for our friends when they got called to the stage. Lakeside received calls in all four categories. As they called Ique for Reserve Grand Champions it started to sink in. But as the crowd started to chant 'sweep, sweep, sweep...' I guess we knew... Lakeside Smokers were Grand Champions of The Summer Sizzler. Two grands in two days. A great feeling indeed.

It's been one week since Harpoon. The trophies are in the basement, we are well rested, the hotels are booked for The Jack, and we are ready for Eliot, ME. Reflecting about our time at Harpoon is satisfying. Even as the glory fades we are still left with great memories of a magnificent weekend. Our wins are over; soon forgotten. The headlines on forums and websites are already on to the next comp on the calender. Sure, I might remember our wins for a while, but that too will pass. But what I will relish more than anything else is the time enjoyed with our friends. Prosecco and cheese. Fresh beer and cured meats. Laughter with my wife. And the sun in my face as I drift down the river.

The Troy Pigout

We love The Troy Pigout. Kris and I have been there for all four years and I think we like it more and more every year. The first year (2008) we got our first 1st place chicken call. The second year we won the contest. The third year we found a hotel within walking distance. And this year we were named Grand Champions again and brought Victor back home. This Grand also ended a dry spell for Lakeside Smokers. It had been a while since our last KCBS win. We've been close, a lot of 3rd overalls, and a few Reserves, but no wins.

We pulled into Troy, NY on Friday night and checked into our hotel. They were overbooked for the weekend so they had to upgrade us from a room to a suite. That didn't suck. We had plans with some friends for dinner later that night. But, for now, we had some time to kill. So, we walked over to Dinosaur BBQ and sat at their outside patio and had a few drinks by the Hudson River. The sun was setting, the libations were flowing, and we watched as our friends pulled onto the contest site. We ended our night with a great group of friends and fellow competitors over dinner and drinks. It's only Friday night and this trip was already worth it.

Saturday morning we walked over to the contest site and set up our gear. It was hot. Hot and muggy, true summer weather. As most teams were getting ready for the People's Choice Rib Competition, we walked over to the Troy Waterfront Farmers Market. One of the best farmers markets I've been to. We purchased bread, cheese, basil, and tomatoes to share with some friends later that night. After the madness of the People's Choice contest all the teams got down to business. As always, there was some late night antics to get involved in. I find the hardest thing for me at a competition is to stay focused. It can be real easy to become sidetracked and get caught up in the moment. I often do and tonight was no exception. I hit all my late night 'triggers' but I did stay up a bit too late partying and it made for a rough morning.

That Sunday morning shower might have been the best shower of my life. Although the hotel lost power in the middle of the night and the hot water was anything but. The luke warm shower rinsed the hangover away and I was ready for the day. During the morning and through turn-ins was uneventful. Things ran smoothly. We started cleaning up and waited for awards.

The awards are held in a unique setting. Under a canopy of trees is a huge stage surrounded by a grassy, hilly area. People set up blankets and chairs and spend all day there listening to bands. It's a great place for awards. Elizabeth Young took the stage for the award ceremony. She is the hardest working organizer in BBQ. She is the heart of this competition. She handles every aspect of this event with a smile. She deals with the teams, the vendors, the town officials, and will often be seen sweeping the parking lot. After she thanked everyone for coming she handed the microphone over to her fiance Jeff Buell. Jeff does a great job with awards. He is quick and to the point. He understands most of us just want to hit the road and get home. Before we knew it, we had 4 calls: 8th place chicken, 9th place ribs, and 1st in pork and brisket. Taking that walk up to the stage as Grand Champions felt great. It had been a while and with the passing of each and every contest you want it more and more. Our friends congratulated us, we hugged everyone, we buckled in Victor, and said bye to Troy, NY until next year.

Back to Back to Back

We have just finished competing in 3 comps over the past 3 weekends. Actually, we have competed 4 out of the last 5 weekends in 4 different states. It has been a lot of work, a lot of shopping, a lot of packing and unpacking, but it has also been a tremendous amount of fun. Hitting the road every Friday morning and coming home late Sunday night can put a huge strain on your everyday life. Kris and I both have jobs and every once and a while, we want to enjoy our home. We have also just put the finishing touches on the Lorson-Wilson-Burek-Healy Suite at our house. So by this weekend we will be ready for company. Kris and I are really looking forward to hosting our annual 4th of July lobster bake at the house this weekend. After the past few months of competing, having a big party at the house sounds like a fantastic idea! We can't wait to chill with our friends and family.

I wanted to write a recap of the past 3 events. Detailing every aspect of each comp. I got half way finished and realized it all sounded the same. Kind of boring I thought. So, I'll sum up the past few weekends: We drove to an event, it rained, we cooked food, drank way too much with our friends, and somehow got a few decent calls to the stage. Some low-lights were: Maggie's injured paw, the cold and rainy weather, and tanking chicken and ribs at New Hampshire. Some Highlights were: The perfect weather at New Hampshire, the impromptu gatherings that happen on Friday nights, the copious amounts of spirits consumed at those gatherings, late night shenanigans, grilling Grand Champs and Reserve Grand Champs, and a run of first place category calls. As always, way more good than bad; and that's why we keep doing it. For every rainy, cold night, there is a bright and sunny day. For every dismal finish in ribs, there is a first place in chicken. And for every 7 hour drive to Lake Ontario, there is a 40 minute ride to New Hampshire. Maggie's paw has healed, my gear has dried off, and, believe it or not, I'm ready for Troy, NY.

Roc City Rib fest

We left a balmy New England at 5AM and arrived on the shore of Lake Ontario 7 hours later. Although Rochester, NY is only one state over from us, it felt like we entered an entirely different climate zone. Raw, drizzle and a slight wind greeted us. We got into our site, broke out the sweatshirts, and did a quick set up. With a brief walk around the grounds we realized that we were real early. (shocker!) So we decided to go outside of Ontario Beach Park and walk around town. Kris and I love when we are within walking distance of restaurants and bars at an event. After a little searching we found a good dive bar and had a drink. We also snooped out a restaurant for dinner later on that night.

Back at our site we watched as teams started to roll in. Some familiar faces and some new ones. I love watching as organized chaos unfolds. Everyone had a preassigned spot, but as the day gets later, the spots get much harder to get into. Other teams, trees, and scattered vehicles make for difficult navigations. A great case to be made for getting to these comps real early. That, and now we get to go have some fun.

The Mitchells, Kris and I headed out to Pier 45. A restaurant just a short walk away. We sat at a high-top table and ordered some drinks. We talked...about BBQ, cooking comps, what comps are next, and what comps we've done so far. The drinks kept coming and we even ordered some food. The beers, the company and the conversation were great! After a couple of hours we walked back to the site just as the rain started to come down. We said goodnight to the Mitchells and took cover in the RV. It was good timing too because as we got in the motor home, the skies opened up. A torrential downpour was hitting Roc City hard. It was the perfect time to call it a night. But that's not what happened. After receiving a few texts and checking FB, I saw that a few friends were hanging out at the dive bar that we were at earlier. Kris and I braved the storm, headed out, and ran to that bar. We hung out with Ique and the Beverage Brothers, did some shots of Jack, and watched the Bruins clinch the Eastern Conference Finals. It was a great night.

Saturday morning the fog started to burn off and you could feel that it would turn into a nice day. Our site was set up next to the Giggling Pigs BBQ. We've known Mike for a while now and him and his team were awesome neighbors to have. Sometimes neighbors can be the difference from having a great time or just an okay time at an event. And over that 3 day weekend, we had a great time and a lot of laughs. Today was the NEBS grilling event. When this is attached to a KCBS contest Kris and I usually do not compete in them. We find it's a lot of work to do right when we should be concentrating on the KCBS contest. But, Brian Wemett, the contest organizer, had some irresistible categories. One of which was bacon. So, when we saw that in the cooks packet we both knew that we were doing the grilling on that day. We put together a good plan and a solid timeline to follow. We had a good cook and everything came together on time. We quickly cleaned up and started our prep work for KCBS.

Usually NEBS grilling events get about 30 teams. On this day we were competing against 57. The biggest grilling event that NEBS had ever sanctioned. My thoughts of doing well were quickly diminishing. I figured our only hope of a decent finish would be in the bacon category. That dish was all Kris; she conceived it, practiced it, and cooked it. Everyone we shared it with, loved it. So, I was keeping my fingers crossed with that one. Awards were delayed a little, so Kris and I just sat there and drank. The time right after cooking and just before awards are always the most dreaded time for us. It's always way too long. All we do is anguish over what we did, or what we should have done. It's brutal. Hopefully, it will be over soon. After Alan Burke and a Solid Gold Dancer entertained the crowd, we were ready for the awards. Lakeside took 3rd place in scallop, 4th in game hen, 7th in tri-tip, and 1st place in bacon. And took Grand Champions for the overall. So far this had been a kick ass weekend....

Saturday night we spent visiting with a few friends. Then Kris hit the wall early and I hung out with our neighbors. It was a nice mellow night. My smoker ran great overnight and everything was on track to finish on schedule. Sunday morning went smooth; boxes looked good, food tasted okay, and everything was turned in on time. We will certainly tank this contest.

83 teams were competing for the New York State Championship. At the end of the day it went to our friends from Smokin' Hoggz. Congrats Bill, Alan and Shaune. Lakeside Smokers finished 12th overall with a single call in chicken. Obviously not what we were looking for, but not horrible. Looking over our scores we were actually (kinda) happy. Nothing tanked, one call for chicken, and the ribs and pork were just outside the money. Score wise, we did okay.

Sunday night we hung out with Smokin' Hoggz, Sweet Chicken, Beverage Brothers, and a revolving cast of characters. We did a beer-run, and even had pizza delivered to the site! It was a great night. The decision to stay until Monday morning was a good one. That 7 hour drive seemed far, far away. We, drank, talked and laughed late into the night. It was a perfect way to end a perfect weekend.

Rose City BBQ Cookoff

In typical Lakeside fashion we pulled onto the contest site about a day early. I realize that a full day ahead of schedule for a grilling competition might be an overkill, but we enjoyed our free time in Norwich, CT. And when I see teams pulling in at 9AM rushing around to set up their sites, I'm happy with my decision. On Friday afternoon we were greeted by our friends and organizers Ted and Sheila Lorson. We hung out for a little while and talked in anticipation about the upcoming event. After some time of catching up we dropped off our trailer and found our way to the hotel. It was a short 5 minute drive from the contest site and made for a perfect 'jump off' spot for the entire weekend. After we checked in Kris and I quickly found the nearest bar and enjoyed a few pints. Later that night, more drinks, and a fun evening with the Lorsons, the Mitchells, and Kathleen and Cristiaan. The food wasn't good, but the company was great!

The weather forecast threatened for showers on Saturday. Rain on the circuit is not that big of a deal. Don't get me wrong, I'd much rather have nice weather. But rain is part of this hobby, you just need to deal with it. The worst part about wet weather is setting up in it, or breaking down in it. So, the last thing I wanted to do was set up our site during a rainstorm. So I left my hotel room at 4:30AM found some coffee and made my way to Dodd Stadium to set up our site. I found out that I can set up in 34 minutes. Not bad considering it was still dark out. By 6AM the Lorsons were onsite doing meat inspections, teams were arriving, and the rain was holding off.

The categories for this one day grilling competition were: Chef's Choice, Chicken, Sausage, and Pork. With some last minute tweaking of the sausage category we were good to go. (By last minute I mean the week before.) All the prep was getting done and the cook was going good. But by the last turn-in the clouds were rolling in...here it comes. They said 'a few showers' but they lied. At 1:40 the sky opened up and torrential rain, along with thunder and lightning was upon us. But as quick as it came, it was gone. If you're gonna have rain at a comp, I'll take it like this anytime! The clouds gave way to sun and there was a slight humidity to the air. I think that made the cold Harpoon IPA's extra good that day. Summer was coming and I could taste it.

Once again Kris cooked the Chef's Choice category, and once again she took first place with it. That's her third 1st place with that dish! We also placed 2nd in the Pork category, and 5th place in both Chicken and Sausage. That was good enough for us to get Reserve Grand Champions for the overall. We were beat out by our friends Transformer BBQ. Congrats on the Grand, guys! Brendan is now the Abe Froman of New England.

The event itself was great! There were food and craft vendors, a People's Choice chicken wing contest, and despite the rain, the public came out to support the event. It successfully raised money for the Rotary Club of Norwich. Sheila and her team did an outstanding job and covered all the bases. All the right things were done to ensure that this event will happen again next year, and it will be bigger and even better. Great job.

We finished off Saturday with pizza, salad, and Prosecco. It was a nice way to end the day. The next morning Kris and I relaxed at the hotel, poolside. We sat in the hot tub and inevitably talked about our next event. That seems to be the cycle with competition cooking. You're either at an event, getting ready for an event, or talking about an event. It's a healthy addiction that I'm completely comfortable with.

Lexington Battle-Green BBQ Festival

After a cold and snowy winter here in New England an early spring contest was very welcome to all of us competitors! As the snow was slowly melting and the date was looming most of us were making bets if the field in Lexington, MA would be ready for a BBQ competition. Well, it was, and we were all ready to get out there. This time of year us New Englanders have very few choices for an overnight BBQ competition. The closest being Pork in The Park in Salisbury, MD. It's a great contest, but it's also a 9 hour drive, one way, for us. So we decided to support a local event and make the 31 minute drive to Lexington. It's officially the closest contest we've ever cooked!

At the heart of the event was organizer Steve Eastridge of Meat@Slim's fame. His work on the event was ongoing from late summer and into the winter. And it showed. The festival had food vendors, cooking demos, music, stuff for kids, and even a basketball tournament. Us teams had great power, clean (and enough!) portable bathrooms, a place for ash, trash, grease, and grey water. These things might seem very simple, but you'd be surprised by how many organizers overlook the basics. Also, all the proceeds from the event went to support the LABB Collaborative. A great cause. Despite the chilly, raw weather on Saturday they had a decent turnout. But, to make this event a giant success, they needed a big day on Sunday. And the forecast did not look good...

For Kris and I the contest started off unlike any we have done. Because the comp was so close to home I dropped off our trailer on Friday afternoon. Friday night we spent at home, trimming chicken, washing parsley, and relaxing. Saturday morning we casually got our stuff together and took our time getting to the contest site. We arrived in Lexington just before noon. It was windy and raw out. Teams were trying to set up their EZ-ups in the wind. All you could hear was the flapping of canvas and the swears of competitors. Kris and I looked around and decided to go find lunch and our hotel. A few hours later we showed up and set up our site. Well... we really didn't set up our site, we set up a modified version of our site. Those who know us know we set up our site the same at every comp. But, with the forecast of torrential rain and high winds in our very near future, we decided to try something a little different. That's a big step for us. We cleared out our trailer and set up a few tables inside of it. Besides the poor headroom it worked rather well. We got all our prep done and then walked around to visit with some friends.

Saturday night was brutal. High winds, a lot of rain, and cold temperatures. The kind of night that makes you question your hobby. If only for a minute or two. Because usually, upon reflection, these are the nights that you remember the most. So, you make the best of it. Put on the rain gear, grab a bottle of something, and go visit. We ended up at the Ique camp for most of the night. John Delpha made a wonderful porchetta that we all snacked on. The whiskey was flowing freely and for a few hours we forgot about the rain storm outside that canopy. It felt good to be cooking a contest again.

Sunday a warm front moved in, the clouds cleared, and the sun was present all day. A welcome change that everyone deserved. As the day got nicer by the hour the crowds grew. Spring Fever was in full effect and everyone was enjoying this beautiful day. We drank our traditional 11AM beer and listened to our standard play list on the iPod. Turn-ins went good and the awards ceremony was upon us quickly. After the smoke had cleared Lakeside Smokers took 4th overall, with a 1st place in ribs and a 2nd place in brisket. Not a bad way to start off the BBQ season. Congrats to Fatback Joe for Grand and for Mighty Swine Dining for Reserve.

The sun dried our gear, we got packed up, and we were home by Sunday late afternoon. As usual, the after-competition-shower felt amazing! We were home and cleaned up by 5PM. So, with award winning BBQ sitting in our fridge we did what anyone would do: Kris and I drove to one of our favorite restaurants, sat at the bar and ordered a beer, enjoyed a wonderful dinner, and reflected fondly of a great weekend.

Meat@Slim's Pics from the event.