Foggy Bayou Boys Competition BBQ Team Heading out

Epilogue

Sirius satellite radio and I have a love-hate relationship. I absolutely love the wide variety of programming and music that is available at all times, especially Radio Margaritaville, Outlaw Country, Bluegrass and the Grateful Dead channel. Sure, I can’t control the songs I’d like to hear as I could with an Ipod, but it’s rare that you are totally disappointed. On the other hand, it seems that even on a cloudless day in the middle of a fairground, I still get dropped signals and miss songs on a regular basis. I wasn’t controlling the programming on Saturday, that was up to my CBO and any of the VIP’s that wanted to take on the task. At about 1:30pm, I removed the 3 briskets from the warming box and began the process of slicing and evaluating to choose the best 8-12 pieces for turn-in. As I sliced the meat, delicious juices dripped from within, and I could immediately tell that I had one of the most tender, juicy briskets I had ever cooked. Luckily my Dexter-Russell cimeter was razor sharp and was up to the task of cleanly slicing such tender beef. Already getting rave reviews from the FBBCBT VIP’s, my confidence soared as I prepared the box, and the satellite radio, programmed to the Elvis channel, boomed “How Great Thou Art!” My goodness, divine intervention!

Two o’clock at a BBQ comp is a time of mixed emotions. You are so relieved that you have finished cooking and most of the work is done, but you realize that there is nothing more you can do. It’s all in the books, so to speak, and you anxiously await the awards ceremony several hours later while you break-down the cook site. There is a lot of thanks and praise given to your cook partner and visitors, high-fives and back-slaps. You second guess decisions you made and work through the what-ifs. It all means nothing, except that you can apply the ideas to future cooks. Saturday was no different, but we were confident that despite a couple of setbacks, we had turned-in our best efforts. Win or lose, we had a great time and felt a great sense of accomplishment.

At the awards ceremony, which had been delayed more than an hour because of a computer glitch, the contest reps call the top 10 finishers to the stage in no particular order and then read off the finish order from 10-1. The categories are called in the order you turn them in, so chicken was first. As the names were called, we realized that we weren’t getting a call for chicken. The folks that did were the usual suspects, and being friends with many of them, we were happy for them. Surely we would get our call in ribs. But as each top 10 team was called, the Foggy Bayou Boys were left out. You work so hard and it gets just a little emotional when you realize that there were at least 10 teams better than you that day. We didn’t expect to get a call in pork, and there was no surprise when we weren’t. Brisket is called last, and as each team was called, our chances were evaporating like the last bit of rainfall on that hot May day.

There was no call for the Foggy Bayou Boys on Saturday, so from a purely competitive standpoint, we lost. No payout that day. No pig on a stick trophy to take home for bragging rights. But the memory of the fun and the lessons learned are the payoff that you take with you into the next cook, whether for your family and friends who always think that you are the champion, or for the next competition and its judges, trained in judging presentation, tenderness and taste.

Writing this account has been cathartic in a sense, if I had placed in the money I probably would’ve spared y’all the prose. So thanks for the indulgence! My 4 year old was quite concerned about me when I called home with the results, he was flabbergasted and asked me “why they didn’t like your barbecue?” Before I could answer him he said “I like your ribs and boston butt, daddy!”

The reps give each team a composite of their scoring, so I’ve learned a little of what impression the judges got of my efforts. My chicken was presented fairly well and was very tender, but they didn’t score the taste very high. The ribs got very good scores on all three categories, and only hundredth’s of points kept us out of the upper tier. Pork was as I expected, scored mediocre on all counts. And the brisket, even with the gospel working in its favor, was high in tenderness and taste, but low on presentation.

I’ll finish cleaning up this evening, and will haul the smoker back to its waterfront perch on Mallet Bayou for my Memorial Day weekend cook here at the house. If you see a thin blue smoke on the water and get a whiff of an irresistible rack of ribs cooking, stop on by. But remember, Mallet Bayou is an idle-speed/no-wake zone and the Foggy Bayou Boys do it low and slow…

this is, by far the BEST bbq story i've ever heard. there's NO DOUBT in my mind, that your ribs would have been a winner in my book.
i just say ribs only because i'm not a big chick thigh or brisket fan.
now when are you going to market your bbq?!

...chrisv, you are a Blue Ribbon WINNER for sharing this wonderful story with us! Thanks...you have a great story telling talent!

Foggy Bayou Boys do it low and slow?

Love your WINNING attitude.

Fabulous story!

Out of curiosity, how is presentation scored?

This has been very entertaining.
As I read I could picture it just like I was watching the challenges on the food network

How often do you compete?

Look forward to your next one!

Best thing I have read in a long time. You are a wonderful story teller!!! Made me think of my sweet daddy, who I think makes the best darned ribs on the planet!!! (I would like to give yours a try someday, you know just to judge for myself who's are the best). Man, my mouth is watering!!!!!!

Awesome story. As a barbecue vet I can relate, it's an artform rather than just "cooking". Great show, I'm sure you'll get 'em next time.

If you ever need a third opinion on your bbq, ...

I once named a boat, "Slow and Low." It was a canoe, loaded to the max, and it was a long 200+ mile paddle. You ribs would have been cooked to perfection by the end of that trip.

Great story. Let me know if you need a sponsor.

Thanks to everyone for your comments and support, it was a fun story to recount.

Good luck, next year you need to come on up to Memphis in May BBQ Festival.

I'd love to visit MIM, but would need a much larger team (hint, hint) to cook it!

chrisv!!! this is so not fair, and so funny!!! great story telling... really great. can't wait for the rest of the story. and we need you and your grill at the beach real soon.

Beach BBQ? Just name a date.

CP here,(can't remember my password and I'm on Johnny's puter)

your killing us with this! I can almost smell the bbq!
do you use thighs because they are juicy? I don't care for them but know some folks do.
how long do you cook ribs. I have a smoker type grill with indirect fire.
no,I don't want to compete or anything,just cook some great ribs!
oh,and if the cooking doesn't work out ,you have a way with words!!

CP, the thighs are higher in fat, so they don't dry out like breasts do. They have more meat than legs or wings. I'll cook spare ribs for around 6 hours, loin backs for 4-5 at about 250 degrees, and on a offset-style smoker like you have.

now my mouth is watering. Should I paddle over for some leftovers? I hate to barge in unannounced. lol. Seriously, my hunger is now so strong that Saturday's Walton Sun might have a police blotter story on "Salivating Neighbor Breaks in Steeling a piece of Competition BBQ."

You're welcome anytime, we'd love to have you.

How does one become a Foggy Bayou VIP? That's all I really care about!

I can assure you that it has nothing to do with living in close proximity to the Head Cook of the Foggy Bayou Boys.

I believe y'all are both on the list.

this is, by far the BEST bbq story i've ever heard. there's NO DOUBT in my mind, that your ribs would have been a winner in my book.
i just say ribs only because i'm not a big chick thigh or brisket fan.
now when are you going to market your bbq?!

Thanks, right now I'm just cooking for friends and judges.

...chrisv, you are a Blue Ribbon WINNER for sharing this wonderful story with us! Thanks...you have a great story telling talent!

Love your WINNING attitude.

Thanks to you both, very kind.

Fabulous story!

Out of curiosity, how is presentation scored?

Well, the meat has to look pretty, it has to be placed into the box in an attractive manner, and the box needs to remain unstained by any juices or sauce. Kinda silly, but it's 1/3 of the score.

This has been very entertaining.
As I read I could picture it just like I was watching the challenges on the food network

How often do you compete?

Look forward to your next one!

I've only competed a few times in the last couple of years, it's something I am working on doing more often. There is an event in Columbus, GA in late June I'm looking at right now, Tallahassee in September, Panama City in October and Elba, AL in November. All possibilities.

Best thing I have read in a long time. You are a wonderful story teller!!! Made me think of my sweet daddy, who I think makes the best darned ribs on the planet!!! (I would like to give yours a try someday, you know just to judge for myself who's are the best). Man, my mouth is watering!!!!!!

Thanks for the complement, but I'm sure I couldn't compete with your father.

Awesome story. As a barbecue vet I can relate, it's an artform rather than just "cooking". Great show, I'm sure you'll get 'em next time.

Exactly, and that's what makes it so much fun.

If you ever need a third opinion on your bbq, ...

So what exactly are you trying to say?

Great story. Let me know if you need a sponsor.

Now that is an interesting idea. We should talk.

keep us posted of the events, i would love to make one sometime. or just come on up to charlotte. do they compete here?

Wow- I think this might be too fancy for a beach barbecue!

Congrats Chris! Now you need team t-shirts, koozies, hats, etc. Get to work on a Foggy Bayou Boys logo!

What date in September is the Tallahassee competition?

Thanks for sharing, I was smelling some wonderful BBQ coming up from the River all weekend.

Get that sponsorship, enlarge your team and come on up to MIM.

Good luck, next year you need to come on up to Memphis in May BBQ Festival.

We were in Memphis for the "Smoke on the Water" BBQ festival this past weekend.....mmmmm....loved the smell of that smoke! This was our first time and we got there on Friday evening after all the sampling was over. We had no idea what to expect, but if I were to do it again I wouldn't waste the $8 on Friday night unless I had an invitation from one of the contestants to party in their booth. Saw lots of people having fun though. Saturday was great. Weather was perfect (got the sunburn to prove it;-) )and the SMELLS were fantastic! Did get some samples after the individual judgings were over. Awesome! I did get a little grossed out by one of the whole hogs. Part of the contest is about the presentation, and I can tell you if I were a judge, the sight of this poor hog being hoisted out of the pit and onto the table with his ribs exposed would be a BIG point-reducing turn-off!

We left in the afternoon and headed to the Rendezvous to beat the dinner crowd. LOVE their dry-rub ribs! As soon as we sat down we got a sample of the most delicious red beans and rice we'd ever tasted. Ymmmm!

Forgot to mention before we headed back to the BBQ festival on Saturday morning we went up on the roof of the Peabody to watch the ducks play in their rooftop home. They are so adorable!

As always, had a great time in Memphis.

Chrisv, what is your flavor of beer?

Fabulous story chrisv! Now....tell us some more! I felt the entire event in your story, the details, the anticipation, you had my mouth watering. Let me know if you need any tastetester, sponsor, presentation helper...I'm here for ya!

SJ, I think we need to paddle on over this weekend. Told ya I wanted to go kayaking.

Punzy, I think I know a couple of people that would be glad to help with the presentation.

GREAT story CV. Thank you for posting. I have a hankering for some ribs about now...


A BBQ compitition is something my FIL and DH have wanted to do. I tell them to just get out there and have funn. The cook off has got to be quite a learning experience in itself. If you have a minute I would love it if you would PM me on how to get started....

keep us posted of the events, i would love to make one sometime. or just come on up to charlotte. do they compete here?

Check this link.

What date in September is the Tallahassee competition?

The 26 & 27th

Chrisv, what is your flavor of beer?

Whatever flavor you're buying

thanks so much for the story,your a good story teller! And thanks for the rib adivse.

oh,and I love it slow and low!

I believe y'all are both on the list.

Well, the meat has to look pretty, it has to be placed into the box in an attractive manner, and the box needs to remain unstained by any juices or sauce. Kinda silly, but it's 1/3 of the score.

Interesting. Did you know people call me Martha?

I'm going to be obsessing about the proper plating and boxing of barbecue, now.

I've only competed a few times in the last couple of years, it's something I am working on doing more often. There is an event in Columbus, GA in late June I'm looking at right now, Tallahassee in September, Panama City in October and Elba, AL in November. All possibilities.

Columbus is my home town!

You must do that one. Columbus and Phenix City have their own little enclave of barbecue style. There is a more spicy, vinegar and mustard based hot sauce developed by a guy named Chicken Comer who used to run a barbecue place in the middle of a neighborhood in Phenix City. My earliest memory is of my dad taking me to this place -- it had a dirt floor, and the drinks came out of a coke machine (it was the kind with bottles that you opened a door and pulled out, so wonderful) and you ordered an inside plate or and outside plate, that was the menu. The butts were chopped into 3/4 inch cubes, and served with two pieces of white bread and sauce. There is nothing else in the world like Chicken Comer's sauce. I could drink it.

Today, Chicken Comer's nephew runs a Chicken Comer's in Columbus. Alas, there is a floor. It is a pretty close approximation of the meat served in the old shack, but the sauce is exactly the same. Also not to be missed -- 13th Street Barbecue in Phenix City (you'll want to order the Pork Chop Sandwich, which is not a pork chop btw), Mike and Ed's (You Can Smell Our Butts for Miles) has the best meat, but the sauce is not so great. Barbecue nirvana would be buying a bottle of sauce at Chicken Comer's and taking it over to Mike and Ed's and pouring it on their chopped pork plate. Also, even though the barbecue snobs call it city-cue, you should try Country's Barbecue -- simply to see how a really great barbecue restaurant is run. Have their banana pudding.

Interesting. Did you know people call me Martha?

I'm going to be obsessing about the proper plating and boxing of barbecue, now.





Columbus is my home town!

You must do that one. Columbus and Phenix City have their own little enclave of barbecue style. There is a more spicy, vinegar and mustard based hot sauce developed by a guy named Chicken Comer who used to run a barbecue place in the middle of a neighborhood in Phenix City. My earliest memory is of my dad taking me to this place -- it had a dirt floor, and the drinks came out of a coke machine (it was the kind with bottles that you opened a door and pulled out, so wonderful) and you ordered an inside plate or and outside plate, that was the menu. The butts were chopped into 3/4 inch cubes, and served with two pieces of white bread and sauce. There is nothing else in the world like Chicken Comer's sauce. I could drink it.

Today, Chicken Comer's nephew runs a Chicken Comer's in Columbus. Alas, there is a floor. It is a pretty close approximation of the meat served in the old shack, but the sauce is exactly the same. Also not to be missed -- 13th Street Barbecue in Phenix City (you'll want to order the Pork Chop Sandwich, which is not a pork chop btw), Mike and Ed's (You Can Smell Our Butts for Miles) has the best meat, but the sauce is not so great. Barbecue nirvana would be buying a bottle of sauce at Chicken Comer's and taking it over to Mike and Ed's and pouring it on their chopped pork plate. Also, even though the barbecue snobs call it city-cue, you should try Country's Barbecue -- simply to see how a really great barbecue restaurant is run. Have their banana pudding.

This sounds like our "City Barbeque". Dylan LOVES the banana pudding. I love the pulled pork.

Chrisv, do you make your own dry rib rub?? I've been tweaking and adjusting on one for about three years now and being that you're out there in the middle of the bbq world, I'd love to get your opinion on it.