Ever since teaming up with Canadian Bakin’ BBQ Team, we had a vision on how to build a winning team. That vision included having partners in our efforts to become a competitive BBQ team. With our accolades and experience as ammunition, my teammate was able to convince Baumann’s Fine Meats that we were a great winning partnership. With only 2 contests on the schedule for our joint team, we will be called Baumann’s Fine Meats BBQ Team.
This is the opportunity we were hoping for and I know that we can win as long as we stick to our vision. With Baumann’s on board, they know a thing or two about outdoor cooking…we have the same passion. And when I’m not competing, I’m definitely grilling a fat ribeye steak in my backyard that I got from Baumann’s.
March is definitely Spring training season for competitive BBQ enthusiasts. Sure, there are a few comps already underway, but lots more are to come. I’ve been trying to tweak my backyard comp recipes into KCBS flavor profiles. A few changes were made, but I can only be certain that my flavor profile wins only when I start competing. So far, I’ve practiced with the chicken, ribs and brisket categories. Pork will come later and a full mock practice competition will be staged soon. The mock comp will resemble being at the contest with the same turn in times, so boxes with greens are required here. The evidence is here before you and I’ll post more as I continue to practice for our first KCBS event on May 11-12.
Boiling meat in water? I don’t see it. How can this be done to succulent beef, pork or chicken?…it’s sacrilege! My Mom is a great cook. I’ve savored over the traditional Mexican meals such as mole, lengua, steak picado, etc … Continue reading →