This past weekend I competed in the Sam’s Club BBQ Tour, in Richmond. It was a great contest that was close to home. This year we have had a slow start in the competition circuit. Our scores have been pretty consistent in ribs and pork. Our brisket has been horrible and my chicken has been all over the board. However, this time our ribs and pork were not great and we received two calls in brisket and chicken. I guess that is just the way it is.
Our new setup is great as everything is on a single trailer. It makes setup and break down super easy.
We have also added a traeger pellet smoker to the arsenal. It is great for heating up and setting sauces. Plus it makes awesome ribs.
Overall we were 17th out of 29 teams. Not as good as we had hoped but not too shabby in the field of amazing competitors.
Chicken was our best category. We were 7th out of 29. This was our best showing of the day. This was a huge improvement over our sub-par scores from the past three competitions.
Ribs we placed 15th out of 29 teams. Not horrible but way worse than our previous competitions. Our ribs have been great this year and it was odd seeing them being middle of the pack.
Pork we placed 26 out of 29 teams. This was our worst category by far. We have been doing really well in pork. Not quite sure what happened. I guess the judges just didn’t like the flavor. Gonna have to try out a few different options on the traeger.
Brisket we placed 10th out of 29 teams. This was our best brisket showing ever! We scored 164.5. Not amazing, but awesome compared to our less than stellar scores from the past three comps. We have finally determined the secrets to amazing comp brisket. Can’t wait for the next contest.
Overall it was a great contest. The location was awesome and the caliber of teams was excellent. In a tough crowd we held our own. Quite proud of that. Thanks again to Bill Duffin for helping out. Could not have done it without his help.
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