This weekend we competed in the 2nd Annual Southern York County BBQ Cook-Off in Glen Rock PA. This contest is held on the grounds of the Markets at Shrewsbury, a great Pennsylvania Dutch Country venue. 29 teams competed at this event, and Degüello BBQ had our best ever showing. We took 9th in chicken, 2nd in ribs, 1st in brisket and 2nd overall for the Reserve Grand Championship. Heart congratulation to Lo and Slo for their Grand Championship. Tom and Michelle bring it strong every time they compete, and we’re happy to say we were bested by them today.
We’d like to say thanks to Alicia, Ben, Melvyn and the rest of the Market team for putting on a first class competition. And Joe Oaster, you are a funny dude.
Here’s the contest rundown:
Chicken: 9th out of 29 (162.2858)
I was very happy with the way the chicken came out. No changes since we had our 3rd place calls in Middletown and DC. Didn’t score as well as we would have liked, but when you are up against a guy like Jon Sibol of Widespread BBQ and his special guest Bob McCoy AKA Ylee Kyoti AKA The BBQ Whisperer, you’re cooking for second place anyway.
Ribs: 2nd out of 29 (167.4286)
Given the journey we’ve had with ribs, we were probably happier with this result than our 1st place brisket. In six months we’ve gone from 124th out of 132 at Pork In The Park to 2nd overall in this category. Switching to the WSM has allowed us to nail our temp control, and that was what has been killing us. Perfect texture, great taste. I felt we’d cooked a winner and it was great to get the recognition. Special thanks to our friends Leigh, Jorge, Michelle and DJ for doing the taste test two weeks ago. You reinforced my feeling that we had the right flavor profile and just needed to get them cooked properly.
Pork: 11th out of 29 (156.0000)
Good taste and tenderness, but there were lots of pork cooks that brought it strong. One thing I want to work on is finishing time. I dialed down the smoking temp but still had to pull one of the butts around 9:00 AM. I could put the pork on later, but I have learned that getting adequate rest on Friday translates into better results on Saturday. We may experiment with the pork flavor profile next month at Smoketoberfest.
Brisket: 1st out of 29 (171.4286)
This was our first ever category win and it was sweet. I was cautiously optimistic about our brisket, but the category win was a nice surprise and a validation of our preparation, cooking and flavor profile. Special thanks to Rich and Central Meats of Chesapeake VA. Rich, you picked me a winner again.
This weekend has validated our approach to our inaugural season of competition BBQ. We’ve put a lot of thought and work into our pre-comp prep, and it’s allowed us to cook consistently competitive entries. We know that there’s an element of luck/chance to winning, but we’re putting ourselves in a position to take advantage of luck when it does break our way. And as Farmer Hoggett said to Babe, “That’ll do Pig. That’ll do.”
Chef’s Choice. Not exactly a hit with the judges, but I can understand. The serrano chiles were HOT!!
With Shotgun Fred Pirkle of The BBQ Guru. We were the only two Texans competing at Shrewsbury.
Our friends Scott and Cheryl holding the RGC trophy. I told Scott it’s like the Stanley Cup, except he’s not allowed to take it home with him or drink from it.