Menu / Flyer
Catering & Wedding Info
BBQbyDan Testimonials
  

Contact BBQbyDan
Sponsor BBQbyDan
 

www.BBQDan.com
www.BBQbyDan.com
www.BBQWhisperer.com

 
Home

 Search
 
BBQ Events & Doings
BBQ Contests & Past Info
Recipes, Smoking Meats
Recipes, My Favorites
Military Charitable Events
 
BBQbyDan Web Index
     

   BBQbyDan Seasonings
& Rubs - Purchased here

 

 FAQ, BBQ-Info-Files

 FAQ, BBQ-Info-On-line

 Feedback-Info Request

 

KCBS BBQ Cook-Off Info
Links, BBQ & Related

    

Pictures, BBQ

 Pictures, Food

 Pictures, People
  
 Grilling

Recipes, Smoking Meats
Recipes (50,000+)

Recipes, My Favorites

Recipes, Grilling
     
BBQbyDan Event
Web Site Index

 


   

      


    

Simple Green Cleaning Products are used exclusively by
Team BBQbyDan

 


         


    Collapsible Windproof  Chafing Dishes,  Wind Guards, Chafing Dish Skirts, Chafer Safety Barrier, Induction and Butane Cooker Guards.
www.wrapnguard.com  
Email:
info@wrapnguard.com

   


   
 

   


     


    


    


    


    


      


 
    


  


  


      


   


  


  


      
  


        


   


   


   


  


  


                  


       


           


     


   

 

FF

 

 

  

BEACHFRONT BBQ COOK-OFF
            A California State Qualifier for the American Royal and Jack Daniels
   
Imperial Beach California
      
September 1-2, 2007
 

Grand Champion:  QN4U
Brent & Kim Walton
 

 

Reserve Grand Champion:  All Hogs go to Heaven


   
Teams in order of final scores
   

QN4U
All Hogs Go to Heaven
Smokin Steves Pit BBQ
Notley Que
Smokealicious
Men of Mesquite
Braz B Que
Smokey Bibbs
Beer B Quers
Diamond BBQ

 

         


 

Chicken:
QN4U
All Hogs Go to Heaven
Smokin Steves Pit BBQ
Men of Mesquite
Braz B Que
Smokealicious
Notley Que
Beer B Quers
Smokey Bibbs

  

         

Rib:
QN4U
Smokin Steves Pit BBQ
All Hogs Go to Heaven
Smokey Bibbs
Notley Que
Beer B Quers
Smokealicious
Men of Mesquits
Braz B Que

    

Pork Shoulder:
Diamond BBQ
QN4U
All Hogs Go to Heaven
Braz B Que
Men of Mesquite
Notley Que
Smokin Steves Pit BBQ
Smokealicious
Smokey Bibbs
Beer B Que

          

Brisket:
All Hogs go to Heaven
QN4U
Notley Que
Braz B Que
Smokealicious
Smokin Steves Pit BBQ
Smokey Bibbs
Men of Mesquite
Beer B Quers
   

The San Diego Union-Tribune
www.signonSanDiego.com
By Arthur Salm

STAFF WRITER
   
September 3, 2007
Barbecuers rub elbows at sanctioned contest

IMPERIAL BEACH ' For whatever historical reasons, barbecuing in California means slathering sauce on a slab of something and grilling it.

NADIA BOROWSKI SCOTT / Union-Tribune
Judges with the Kansas City Barbecue Society dug in to their work yesterday at an officially sanctioned event in Imperial Beach.
But barbecue ' real barbecue ' is a whole other kettle of pork butt.

On Seacoast Drive in Imperial Beach yesterday there was a lot of pork, as well as chicken, ribs and brisket, being tended to in an officially sanctioned Kansas City Barbecue Society contest. No grilling is allowed, but surely none was contemplated.

'The official definition of barbecue is beef or pork or chicken cooked over wood or a wood product at a low temperature for a long period of time to accomplish a 30 percent weight loss, said John Hopkins, 67, the Kansas City Barbecue Society representative. 'Two hundred and twenty-five degrees is a typical temperature.

Ten teams competed in the event, sponsored by the Imperial Beach Chamber of Commerce, the Port of San Diego and various local businesses. Two were local: Mötley Quë of Cardiff and Smoke-A-Licious of Pacific Beach. Some teams fired up their barbecues Saturday afternoon ' nearly 24 hours before the noon judging.

FINDINGS: Hard-core barbecuers competing in a Kansas City Barbecue Society event in Imperial Beach spill their secrets.
Tip 1: Balance between seasonings, dry rubs (salts and sugars) and wood.

Tip 2: We put beer in everything.

Tip 3: Keep it simple.

Tip 4: It's all in the rub.

Tip 5: Innovation: Explore, try new things.

Tip 6: Patience.

At 10 a.m. yesterday, the teams prepared feverishly - even in the beach -  sea breeze, it was warm. Hopkins gathered his judges around him and reminded them of the basics: Chicken may be presented with or without skin; if smoked, it may be red around the bone, and there may be a pink appearance to the breast meat, so do not judge according to color. Pork ribs are very subjective, but meat should pull cleanly from the bone. With brisket, look for moisture and tenderness.

There were questions: Can rib meat be presented without the bone? (No.) How many bones? Is there a limit? (Discussion.) The teams were set up in booths strung along a closed-off block of Seacoast Drive, just south of a display of classic 1950s Chevys that blended well with wafting barbecue smoke. The event was open to public inspection, but not public consumption. The teams weren't  there to sell food: They were there to cook and to win.

The competition, for all of its intensity, is remarkably friendly. This was the first contest for sailor Dominique Smokey  Bibbs, 26. Bibbs was helped by a bunch of his buddies from the aircraft carrier Ronald Reagan, but also by his more experienced competition.

They gave me a lot of tips, kind of showed me the ropes, he said.

When it comes to competing, that is; when it comes to barbecuing, well, Bibbs is from Kansas City, and already is marketing his Multi-Purpose Meat Rub. A believer in synthesis, he incorporates styles from around the country.
- Don - t be afraid to combine, Bibbs said.  A little from here, a little from there. Innovation! - 

Asking top-notch barbecuers for their secret recipes elicits not refusals but a series of varying explanations that can be summed up as It's Not About the Sauce.

Brent Walton, 53 of Clovis, is the proprietor of QN4U Championship Barbecue Team. Walton is a professional - QN4U caters - and his secret is just about exactly what you wouldn't expect.

Keeping it simple,  he said.  Too complicated, and it loses its whole meaning. . . .  Very elaborate  ain' t barbecue. Meat needs to be cooked well, seasoned well.  

Seasoned?

Salt and pepper, and not too much,   Walton said.  Everybody's looking for a magic bullet, some secret seasoning. That simply doesn't  happen.

And, it seemed, simplicity won the day: The top prize of $700 went to QN4U.

There's balance in any true barbecuing, said Dan Diaz of Santa Paula.  There's the seasonings; salts and sugars (dry rubs); sauces; and wood. When all are in perfect balance, you win. It's not just the sauce, trust me.

The BEER-B-QUERS, from Fullerton, take the relaxed approach.

We're purely hobbyists, said Jordan Tash, 26. Its been an evolution. We started off just doing Weber's (grills), then we started smoking stuff. It's been kind of a quest. A lot of people were cooking all night. We started at 5:30.  

We put beer in everything,  said Brian Dong, 36. Today, in the brisket, ribs and butt, we added a little bourbon. It 's mash, right? Inside of smoked oak? -

This is the BEER-B-QUERS  first contest, but they are obviously well-seasoned in the Spirit of  Cue. When a shirtless passerby sticks his head under their tarp and wants to know if you guys are selling this stuff,  he is told there's a table selling barbecue down a ways.

But hey, man,  a BEER-B-QUER calls out, want some ribs?  

Oh, wow really?  

Somebody get him a plate.  

The above copied from the:
The San Diego Union-Tribune
www.signonSanDiego.com
By Arthur Salm

STAFF WRITER
   
September 3, 2007
Barbecuers rub elbows at sanctioned contest


 
 
     

 BBQbyDan®,  BBQbyDan Inc.™,  BBQDan™,  BBQ Whisperer™,  BBQ Bivouac™,  CRK Specialty Q™,  Coyote Road Kill™ 
BBQbyDan.com
™,  BBQDan.com™,  BBQWhisperer.com™,  CoyoteRoadKill.com™,  BBQBivouac.com™
Registered Trademark (BBQbyDan
® Class 030, 035, 043), Service Marks, & Trademarks, claimed 1998-2015 by BBQbyDan Inc.
Copyright
© 1998-2015,  BBQDan.com,  BBQbyDan.com,  BBQWhisperer.com,  &  CoyoteRoadKill.com websites  
All rights reserved.  No content can be used for commercial purposes without written consent. 
Content used for educational purposes or media review must include appropriate source information.
Revised: 06 Jan 2015 12:33 .

  Hit Counter