MudFest 2010

Back from the Red Dirt BBQ Competition, another Kansas City Barbeque Society sanctioned event. But it was more of a water-logged rain-fest than anything else. And what a difference in atmosphere.

It rained continuously all weekend and the event took on a much more serious, subdued feeling, while not altering the essentials for a bbq competition. While last week's cook-off had a tail-gate vibe with lots of smiles, chatting and beer, this week's seemed more earnest in some ways as competitors fought the elements.

Those with split log cookers struggled to keep their temperatures accurate throughout the day and especially the night as the weather went up and down consistently all weekend. Most of the wood smokers are not insulated and thus their captains have to balance the amount of wood added with the temperature required and with the quantity of smoke desired - i.e. a tough job. On the other end of the spectrum are the cooks with insulated smokers, mostly pellet fires, who weren't much affected by the chilly weather. However, the amount of smoke, and the resulting flavour produced by these two types of competitors is as different from each other as a boiled hot dog is from a grilled one.

What really stood out at this competition is how unconventional bbq cooks are. Most Pit Masters (I could say chefs, but read on for the point), have little to no culinary education or in many cases practical experience outside of bbq. I'd be surprised if most knew what a mirepoix is, let alone miramax. Many cooks use melted butter and/or rendered bacon fat to add flavour and sheen to their meats, but I spoke to only one who bothered to clarify the former first and no rendered duck fat in sight. Lastly, not one competitor that I saw used any cooking method other than the smoker itself - no pans, torches, pots (except for sauce or beans), grills, ovens....

However, I'm just observing here, not judging (that's next week). Bottom line, their food is routinely fabulous. On a side note, I spoke with a judge who had to disqualify a competitor in the pork shoulder category because a toothpick was found in the bottom of the container, clearly an accident. He said it was far and away the best he'd tasted, boourns.

And taste I did. Everyone was nice and offered up samples after they had submitted their category. Ribs have crusty, yet sometimes chewy bark while the meat remains tender and pulls away from the bone with minimal tug - saw a lot more St. Louis cuts here than last week. Brisket is moist, smoky and tender with a similar bark, like burnt ends, that should sell at gas stations instead of jerky.

I could go on, but you get the picture. Great eating. Saw some cool smokers too.

Back at the restaurant, it was a relatively slow week, so I just focused on the routine there. I did start experimenting with chicken wings on the smoker, results to come.

We also catered the prom this Saturday night (there's only one), for the 400 graduating students. They actually have a promenade where the students file in, in couples, outside the venue for the parents and the whole town to watch. I feel bad for those who went stag.