Trying Not to Suck

May has been a busy month for Lakeside Smokers. A few last minute practices, a new sponsor, and back to back comps. The month started off with some great news: a new sponsor. I had been talking with BJ's Wholesale Club since last year about a sponsorship. The whole thing started because of the great relationships I have with the butchers at BJ's. I visit 2 (sometimes 3) clubs on a regular basis. The butchers know me, we talk, they're invested in my hobby. When I ask them to 'bring out every case of pork butts you have, so I can look through them,' they don't mind. They know I'm serious. When I see them the following week and they ask me how did we do at the comp, they seem genuinely happy when I tell them that we did good. They feel connected on some level; they helped. So, from those friendships was born a sponsorship. It was a great way to start off the season.

After a few more chicken practices it was off to Green Lane, PA for a beautiful Spring weekend. The Smoke in The Valley competition just gets it right. As a competitor you really can not ask for any better. The volunteers, led by Shawn Tucker, are focused on the teams. They are there for us. Power, water, big sites, trash removal, ice delivery, grey water removal, and an extremely relaxed attitude towards everything. I know all this sounds like the basics, but you would be surprised on how many comp organizers get these things wrong. But not Green Lane, they get it right.

We had a good cook and everything seemed to go well. I never feel confident when that happens. Usually it never ends great. Most real good Competition BBQ stories never start with 'we had a good cook and everything seemed to go well...' So we went to the awards hopeful, but realistic. It was a good day, not a great day. We took 3rd in ribs, 5th in pork, and 6th in brisket. We tanked chicken (glad we practiced) but ended up 3rd overall. Good, not great. But what was great was getting back down to Green Lane, drinking with friends new and old, and getting a little redemption from our 2010 results.

Unpack, clean, repack, work, off to Lexington, MA. Back to back comps has advantages and disadvantages. Some disadvantages are the time on the road, the time away from home, and the feeling that all you do is competition BBQ. For me the biggest advantage is that you stay sharp. You just cooked a comp 6 days ago; you just did this. Set up, cook, break down, go home. It almost becomes robotic. Do what you did last weekend, only try to do it better. Or, in the words of Brendan Burek: 'try not to suck today.' So we set up at the Lexington Battle-Green BBQ Festival and took his advice. This second year event was put on by Steve Eastridge of Meat@Slims fame. Working with limited space and resources Steve was able to provide the basics to all the teams there. The event also had some great bands and BBQ vendors for the large crowds. But more importantly Steve was able to raise a ton of money for the LABBB Collaborative Program. A great charity indeed. Nice job, Steve!

Saturday night was spent visiting and drinking with a few teams. Beers and a few shots of Jack at our site, tequila at Team Agave's site, and way too much Honey Jack at Saucehound's site. I somehow managed to hit all my triggers and stay on schedule. I found the back seat of my car by 2AM and set my alarm for 5:15AM. Three hours might not sound like enough sleep, but on the circuit it's fine. I usually can't sleep when I compete anyway so just to lay down and stop drinking for three hours is probably a good thing. Sunday morning I was a little foggy. Thankfully, we have a solid timeline and do not change anything during a comp. Like I said: it's kinda robotic. Kris and I both thought the food came out much better the week before in Green Lane. This weekend the food tasted good, not great. And on some level, deep inside, that makes me happy. If you compete long enough, you'll start to understand why. The more you like something, the more the judges will hate it, guaranteed. So, I've stopped liking our food... or at least I've psychologically stopped liking our food. Anyway, I guess my mind games worked and the judges seemed to like our food that day. Lakeside took 9th in chicken, 2nd in ribs, 3rd in pork, 1st in brisket, and we were named Grand Champions for the overall. I'd like to thank Brendan for his words of wisdom, and also congratulate him for 'not sucking' either. Congrats on Reserve, man!

June starts with a few weeks off from competing and then we have another back to back. I know it's a few weeks away, but I'm ready. The gear is cleaned and packed in the trailer ready to go. All my supplies are ordered. The butchers at BJ's know the dates and will bring in a few extra cases for me to look through. The practicing is over, and in my mind I'm setting up my site at our next event. I'll follow our timeline, keep our schedule, and try not to suck.

An Old Flame

In 2010 Lakeside Smokers headed out to the Smoke in The Valley BBQ Competition in Green Lane, Pennsylvania. This was on the heels of a great 2009 season. We had a fantastic time at this comp, but the judges hated our food...really, really hated our food. It hurt. The year before we were dialed in. We were cooking good, developed a great system, and, of course, getting a little lucky. (Always important with competition BBQ). Our last comp before Green Lane was the 2009 Jack. We took 3rd in brisket and 7th overall; a nice finish to a great season. Over the 2009-2010 offseason we rested on our laurels. I remember packing for Green Lane that year: As I emptied out our trailer to take inventory I recall that there was hay everywhere. Tennessee hay, to be specific. It dawned on me that I had not even lit my smoker once since October of 2009; it was now May of 2010...6 months. 2010 was a rough year for us. Over the 2010-2011 offseason we did a lot of practice. Yeah, a lot...

We skipped Green lane in 2011. I kept on saying that the judges there hated our food, so why go back and get our asses kicked again. It was a decision that I always regretted. We had fun there in 2010, the people that run that comp are great, and maybe, just maybe, the judges hated our food because it sucked. I dusted off the notes from that comp, looked at the pictures of our turn-in boxes and started to understand why we didn't do so well in Green Lane. It was us, not them. It was kind of like when you break up with someone and say 'it's not you, it's me.' Well, in 2010 it was all me. This year I would like to rekindle that flame with Green Lane, Pennsylvania. So we're crawling back to them next weekend.

This year, much like 2010, Lakeside Smokers are on the heels of a great season. Last year was the best season we've ever had. Although I know we will never even come close to having another season like that again. I am not resting on my laurels this year. During the off season we practiced, we experimented, and we talked at length (nauseating at times) about BBQ. I think if I mention 'our chicken timeline' to Kris one more time she might divorce me. I'm also heading into Green Lane this year with a different state of mind. I'm calling it: an expensive practice. The first full BBQ comp of the season is always tough. You need to shake off the rust. You can practice in your driveway, with all the comforts of your home, everyday of the year. But, nothing, nothing, is like an actual comp; it can not be duplicated. So, we're headed to Green Lane for a little more practice and we're just hoping not to embarrass ourselves again. And if we do tank again this year, so what. I just can't wait to get back out there. I can't wait for the BBQ season to start up again. I can't wait to meet up with some old friends, drink beers, and rekindle that flame.

Back to Lynchburg

Kris and I headed out for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue on Tuesday morning. Along for the ride again this year were Al and Phylis Eastman, Ted Lorson, and Maggie. Joining us for the first time was our Nephew Zack Healy. We decided to drive straight through to Lynchburg, TN again this year. This decision puts us in Tullahoma, TN by 4AM. Great, we're here!! But nothings open. Well, except the Awful Waffle. So, while we wait for Budget to open, and the hotel to let us check in, we go get breakfast. The Waffle House at 4AM is an interesting place to say the least. We had so much fun in fact, we went back at 7:30AM for breakfast number two. A few hours later the Eastman's were checked-in, they had their car, and the rest of us were making our way down Route 55. I love that 12 mile drive into Lynchburg. Passing the Motlow State Community College, the road winds down the hill as we pass the beautiful grounds of Moore County High School. Then I see the sign: Lynchburg Welcomes You! we're here; we've made it. As we pass the Jack Daniel's Distillery I can feel it. When we take that left and drive through Lynchburg Town Square, pass the Hardware Store, and pull onto Wiseman Park I can't help but smile. We pass Moorhead Pavilion on the way to our spot. All I can think of is what will happen in there on Saturday night. Who's going to win? Will we get a call? Will we bomb? I have to break my thoughts and remember why we're here. I'm not going to worry about these things right now. It's only Wednesday afternoon and I have two days before I need to think about cooking. Lets go have some fun.

Thursday is a great day in the Hollow. I love to relax and watch all the teams roll in. Watching teams pull giant trailers in to small spots confirms my decision of arriving early. We make coffee, nurse small hangovers, and enjoy as the misty weather turns into partly sunny. On tap for Thursday was the distillery tour, shopping in the square, and later on that night a great dinner with friends. Late night included much laughter, spirits, and visiting with teams that we don't see often enough. It was great catching up with everyone, talking about The BBQ Circuit, and staying warm with a bottle of Jack. We partied into the night without a single care of turn-in times, trimming meats, or staying focused. That sort of thing just didn't seem to fit into that night. Somehow it wasn't even relevant. Sure, we're at one of the most revered contest of the year, but worrying about it seems, oddly, stupid. We walked around all night, found people to hang with, and made memories. And that's all I really cared about that night.

Friday morning greeted me with a wonderful cocktail of coffee and Ibuprofen. After a hot shower we were off to our annual trip to Miss Mary Bobo's. Thanks to Steph for making these arrangements once again this year and including us in them. Miss Mary Bobo's is one of the highlights from the trip. It's something that I hope I'll never miss. Like all great meals in your life it usually has little to do with the food. For me it's the big communal table, the Host telling stories of Lynchburg, the passing of food family-style, and sharing this with my wife and my friends. In that intimate setting you can really feel the happiness. Oh, and as a bonus, the food rocks!

Friday afternoon we did a little prep, then got ready for the Parade of Teams, then off to the party up on The Hill. Also two things that I hope I'll never miss or get tired of. Back from The Hill I fired up the pit and started to get focused. The good news is that that didn't last too long. We were set up adjacent to I Smell Smoke!!! and the area was dubbed 'NEBSville'. Needless to say we had a revolving cast of characters to hang out by the fire with. Great beers were consumed, everyone was laughing, and if the fire or Jack Daniel's didn't warm you up, the company sure did. I did what I could do to hit all my 'triggers'. I think I missed one or two, but that's okay. I wouldn't change a thing about that night. That day was one of the best I've ever had down in the Hollow.

Saturday morning was cold and crisp, perfect weather for cooking BBQ. Besides the usual 4 categories we were also doing a Chef's Choice, sauce, and a dessert. So, it was going to be a busy day. But, we had a plan and a lot of help from our extended team. The cook went great and we were pleased with everything...except the ribs. This didn't surprise me too much, they have been our worst category all year long. We've tweaked them over the past few comps but it might be 'back to the drawing board' with our ribs over the off-season. Oh well. Our best bet I thought was with our pork or one of the ancillary categories. I know I've been saying over the last few posts that I'm just there to have fun. As factual as that may be, I really, really, want to hear our name called. To me that would be a lot of fun! So, we breakdown, clean up, and head to the awards.

The level of anticipation, excitement, and nerves are off the charts. It's like every other award ceremony X 1000. Surrounded by our friends, family, and our peers, we anxiously wait for the awards to start. After the usual 'achievement' awards they got on with the categories. Sauce was first - nothing. Next was the Chef's Choice. They started to announce top three only. This happens at The Jack a lot. Sometimes they call top 10, sometimes top 5, this time top 3. Oh well, no calls for Chef's Choice. On to BBQ. Chicken - nothing. Ribs were up next and we didn't expect much. But at least they were calling top 10 in the BBQ categories, so you never know. In the back of my head, maybe, just maybe, we could squeak out a 9th or 10th place in a category. As they announced ribs, and they got closer to the top, my hope was fleeting. I start thinking ahead towards pork, or brisket. Just then the Emcee hands the microphone to Master Distiller, Jeff Arnett, to announce the 1st place winner in the rib category. And in his thick Southern drawl Mr. Arnett said "Lakesiiide SmokERRs." A moment that I will never forget. That walk up to the stage is one of the best feelings a competitive BBQer can have. It's a whirlwind. People cheer, cameras flash, and in that 30 seconds your anxiety melts away. We walk back to where we were sitting and open up the bottle of Jack that we just won. Our friends congratulate us and all together we quickly kill that bottle. The rest of the awards are kind of a blur. But at the end of the day all 6 teams from Massachusetts got up to that stage. And one Massachusetts team made that final walk as World Champions. Huge congrats to Smokin' Hoggz on their win. We finish Saturday off in the Hollow by parting late into the night. It's cold, the fires are extinguished, and the crowd is thinning, but I don't want that day to ever end. Because I know tomorrow we start our journey back.

The long ride home gives me a chance to think. I'm tired; it's a lot of work to have this much fun. I reflect on this past season. I realize that chances are I'll never be able to have a better season than this one. So what do you do? What's the end game? The phrase 'quit while you're ahead' keeps on echoing in my head. It's brief, but still, it's there. But what dominates my thoughts are the laughter and smiles of my friends. The great food and drinks we've had. The late night partying with strangers. Sharing this with my wife and family. And all the great times I've had on the BBQ Trail over the years. By the time we get home I'm thinking more clearly. The thoughts of quitting are left on the road. I start to get excited for next year. I don't need to have a better season than this one, I just need to get back to Lynchburg.

La Fin du Saison

In one week the 2011 BBQ season will be over for us. We will be driving home from The Jack; undoubtably tired, hungover, sad, and happy. The goal of every season for us is to get back down to Lynchburg. To be fortunate enough to compete at The Jack Daniel's World Championship Invitational Barbecue. To eat at Miss Mary Bobo's, be part of The Parade of Teams, and party up on BBQ Hill with all of our friends. I love watching the sunset over the Hollow. I love the feeling I get in that open air pavilion. I love seeing everyone smile, laugh and drink. I feel their joy; it's palpable. I think that is what makes The Jack so different from all other contests for me. I'm truly there to have fun. I know that sounds a bit cliche but it's true. It's the only contest that we do that I can honestly say that I'm there just to have fun. I don't do competition BBQ to have fun. Don't get me wrong: I have a blast. But that's not why I compete. I'm at a BBQ comp to cook the best that I can and try to win. Sure, I'll consume a copious amount of La Fin du Monde, eat great food, and late night shenanigans are going to happen. And as a result, I have a great time at BBQ comps and end up with a lot of wonderful memories. But running through my brain the whole time is the task at hand: to get to The Jack. So if I'm lucky enough to get back down there, I'm really looking to just have a great time.

Because as soon as it's over, and we're on the long drive home, my mind drifts to the next season... Was that the last time that I'll see Lynchburg? Will I ever sip Jack Daniel's up on The Hill again? Over the cold winter those questions will remain unanswered. Then spring will finally get here and I'll set up my gear in a muddy field for the first time of the year. The new BBQ season is underway; the race begins. As summer marches on I'll try to secure a spot down in The Hollow. I hope to have at least one bung in The Draw. I hope that I'm lucky enough to get it pulled. And if that does happen, only then, do we start making plans for an autumn road trip. So, after all the angst and uncertainty of the BBQ season, after working hard on getting back down to Lynchburg, when I get there I intend on having some God Damn fun.

The Jack 2011

The Draw for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue is now in the books. Congrats to all the teams that had their bung pulled. And a special congrats to my fellow New England and New York teams who are going down to Lynchburg to represent the Northeast this year. Of the 71 American teams going to The Jack, 8 of them are from New England and New York. Not bad for a bunch of Yankees!

Massachusetts teams:

Fatback Joe's BBQ

Smokin' Hoggz BBQ

Saucehound BBQ

I Smell Smoke!!!

IQue

Lakeside Smokers

New Hampshire teams:

Feeding Friendz

New York Teams:

Mr. Bobo's Traveling BBQ All Stars

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.