After all the trash talking for the past two weeks I showed up and Rob and I examined each others smoked pork. When all the judges were seated we began slicing in the other room so they could not tell whose was whose. As we sliced we each tried one another's and both said, man this is going to be close. My style was heavy brined and oak smoked, chef went with a lighter brine and mesquite pellets in his Cook shack smoker. Real wood wins.
15 judges, 4 categories, up to 5 points in each category.
Chef Rob 159- to my 162.
I guess getting up at 3:00am and starting a fire in the middle of the night paid off.
Nice fake certificate provided by chef's assistant. Thanks T, and yes I'm sure you will get in trouble for this one.
Tired, smokey, and have a private function in 2.5 hours. No time to celebrate but I could use a cold one, or three.
Wild Blueberries at Black Queen Angus Farm
6 years ago