Montana is well-known for it’s bison and beef. BBQ? Not so much. So on my recent trip to Bozeman, MT, I scoped out my BBQ options. There was one option – Famous Dave’s. After reading a review from my friend Lionel, I was a bit nervous. I certainly didn’t want to go and have a terrible dinner, but I decided to take the plunge. I’m glad I did.
Day 3… the day of reckoning. This is the day when the gloves come off, and teams get down to the business of preparing turn-ins for their respective categories. I arrived on-site around 8:00 am, and I must say our hog was looking really, really good!
With day 1 of Memphis in May in the books, it’s time to move on to day 2. The arrival this morning brought the delivery of the hogs to use for the whole hog cooking contest as well as the finishing of brisket for the beef turn-in.
I thought I was prepared for Memphis in May. I thought I had done enough research, talked to enough people, and planned enough to thoroughly prepare myself for what would occur. Plain and simple: I lied to myself.
A trusted name in competition and backyard bbq for several years, Butcher BBQ puts out some of the best products money can buy. Would the Butcher BBQ Honey Rub live up to these lofty expectations? Let’s find out…
Sometimes a sauce catches your eye, and you just can’t help but try it out. So when Chris from InsaneChicken asked if I would be willing to review some of his sauces, I was very glad to do so. He sent me multiple hot sauces as well as a couple of BBQ sauces, and one of those caught my eye. And when you see the picture below, you’ll understand why as well. Let’s check out Obama’s Health Care BBQ Sauce.
For the last five years, over 46,000 people have come out to visit the Beer, Bourbon, and BBQ Festival here in Charlotte, NC. This year’s event proved to be just as much of a hit.
Back in February, the committee for the 2012 Democratic National Convention (in Charlotte, NC) launched a search for the best BBQ sauces to be named the official BBQ sauces of the 2012 Democratic National Convention. Thirty different submissions were received in three categories: tomato based, mustard based, and vinegar based. Submissions ranged from homemade BBQ sauces to nationally recognized brands. The standard used in judging the various sauces was based on the South Carolina BBQ Society score sheet, scoring on a scale from 1 to 20 in four different criteria: aroma, taste, after taste, and overall impression.