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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.

'Prime Rib'

It's big, it's fatty, it's beefy, and it's one of my favorite meals. A roasted rib roast, or prime rib as it's known, can be a perfect meal. It is a classic special occasion feast. It also seems to be very popular around the holidays. On all the forums and foodie websites you will find hundreds of recipes and techniques on cooking this primal cut of beef. Marinated, injected, smoked, slathered, crusted, stuffed, herb infused...it can be overwhelming. For me, a rib roast should taste like rich beefy goodness. Well executed, simple food just tastes good.

Here is my rib roast recipe/technique that I use any time I cook one.

Sourcing The Goods

Buying an 18 pound piece of quality meat can be costly. But buying an 18 pound piece of average meat can just plain suck. I'd much rather spend a little more money for a higher quality cut of beef than save a little money and buy something inferior. So, I have some great relationships with several different butchers. That's real important for getting the good stuff. But what I think is almost as important, is buying beef in it's original cryovac packaging. I want to know exactly where this beef came from. We've all seen these high end butcher shops claiming that their beef is the best. Sure, the meat looks great in those fancy display cases, but where did it come from? So, I ask. I also would like to see the shipping box that the beef came in. That way I can see the pack-on date that's printed on the box. That is very important if you'd like to age the beef properly. If you feel awkward about asking these questions, don't. Most butchers don't mind, and the ones that do, shouldn't be in the business. Just move on.

This was a nice 18 pound Certified Angus Beef rib roast that I sourced from BJ's. Yep, BJ's Warehouse Club. They don't always carry CAB, but when they get it in, I get a phone call from my guy on the inside. He'll be thanked with some pulled pork real soon.

Mise En Plas

Just a fancy way to say: get your stuff together; it literally translates to 'putting in place.' So for this recipe I gathered everything I needed and did anything that I could do to make the cook go as smoothly as possible. Grind my pepper, cut some twine, chop some onions, carrots, and celery for my au jus, and basically get out everything that I need.

Trim, Tie, and Season

When you buy a whole cut of beef still in the cryovac you need to do some trimming. The rib roast always comes with a thick fat cap on the topside. I take most of it off, but not all of it. I think a little bit of fat on the outside is very important. That cooked exterior, with fat, rub and a little char, can be a fantastic bite. The rib roast is usually thicker on one end. I trim off a few inches from the smaller end so that the roast will be more uniform in size. This really helps the meat to cook more evenly. I also end up with 2 giant rib eye steaks to cook in my cast iron pan at a later date. Win, win!

After I trim the roast I tie it up. I think this is an important step that most people skip. Again it all has to do with uniformity. The more that you can make this roast consistent in size, the better. From cooking it, all the way down to the final presentation.

I season my rib roast simply, but aggressively. It's a thick cut of meat so it can handle it. I use a copious amount of extra virgin olive oil and rub it all around the outside of the roast. Then I apply a liberal amount of kosher salt and fresh ground pepper. Followed by a dusting of garlic powder. I let the seasoned meat sit out at room temperature covered with tinfoil for an hour, sometimes two. Right before it goes into the oven I season it with another heavy sprinkling of kosher salt.

Cooking

I grew up in a household with one cooking style: 350 degrees for 20 minutes a pound. It didn't matter what it was. Beef, pork, whole chickens, any kind of roast; whatever was going into the oven, it was going in at 350 degrees for 20 minutes a pound. Sometimes things turned out okay, sometimes not. (Try cooking a 2 pound pork loin for 40 minutes!)

For this type of roast I like using two different cooking temperatures. First, I get my oven as hot as it can go. For me that's 500 degrees. I adjust the oven rack so the meat will be just a few inches from the top broiler. I cook the roast for about 20-30 minutes, flipping and rotating the whole time. I'm trying to get an even 'sear' on the meat all the way around. Then I take the roast out, shut off the oven, and keep the oven door open.

While the oven and roast cools down I'll assemble my ingredients and equipment for the rest of the cooking procedure. In a disposable tin (or a big roasting pan) I place a roasting rack, chopped carrots, onions, and celery. Then pour in about 4 cups of beef broth. This is the foundation of my au jus.

About 15 minutes later the meat and oven have both cooled down enough to continue. Some people might think this is an odd step. Why 'cool' down the roast? I'm just trying to slow down the cooking process. I want my roast to be seared on the outside and then rare all the way through. I'm trying to avoid a large 2-3 inch band of overcooked meat before you get to the rare center. This step assures that.

Then I set my oven to 180 degrees. I want this roast to cook as slow as possible over the next several hours. This is another crucial step in making sure that the meat is rare all the way through. If you're looking for a roast that is more medium then rare, don't follow this recipe. Just do 350 degrees at 20 minutes a pound. :)

Move your oven rack down away from your broiler and place the roast in the oven. Now go do something. Clean the house, go for a walk, talk to your spouse, anything. Just don't touch, fiddle, poke, or fuss with the roast for the next several hours. Just leave it alone and let it cook.

After about 3-4 hours of cooking probe the meat once in the middle of the roast with a reliable thermometer, like a Thermapen. I like my beef rare, so I'm looking for 122-125 degrees. When it hits that temp, remove the roast from the oven, wrap it in heavy duty tinfoil a few times, wrap that in a towel, and let it rest for 1-2 hours. In that time strain the juices from the bottom of the roasting pan into a grease separator. Let it sit for 30 minutes then decant into a small sauce pan and bring to a boil for one minute. Adjust the seasoning and set aside. That's your au jus.

Serve

Now, it's inevitable that someone you're cooking for will not want their meat cooked this rare. It's crazy, I know. But don't ruin the entire roast because of one or two guests. Cook it to rare, rest it, then slice it. Take a few slices and toss them into a 350 degree oven for 20 minutes a pound. They'll love it!

At our house we serve our 'prime rib' dinner with a fresh and simple garden salad, potato gnocchi, and hot biscuits. The au jus and a creamy horseradish sauce are served on the side... I'm sure some of you are wondering where the hell is that picture, right? You took pictures of your oven but none of the final dish? Yeah, sorry about that. I cooked this roast for my sister's birthday and by the time it hit the table, it was gone. You'll have to take my word on it, it looked and tasted excellent.

Snowshoe Results

Overall:

GC Heritage Foods

RGC I Smell Smoke!!!

3rd Lakeside Smokers

4th Q Haven

5th Transformer BBQ

Strip Steak:

1st Heritage Foods

2nd Sweet Chicken

3rd Insane Swine BBQ

4th I Que

5th Transformer BBQ

Pork Tenderloin:

1st Heritage Foods

2nd I Smell Smoke!!!

3rd Lakeside Smokers

4th Beverage Brothers

5th Sweet Chicken

Sausage Fatty:

1st Q Haven

2nd Transformer BBQ

3rd East Meets West

4th Shoe City Smokers

5th Lakeside Smokers

Chef’s Choice:

1st Lakeside Smokers

2nd Transformer BBQ

3rd Q Haven

4th Heritage Foods

5th I Smell Smoke!!!

Snowshoe:

GC Heritage Foods
RGC I Smell Smoke!!!
3rd Lakeside Smokers

Lakeside:
1st place chefs choice
3rd pork tenderloin
5th fattie