My high school / college / survived our twenties- friend Ryan Ositis was looking for crew members to serve on his BBQ team, the Baltic BBQ Boyz. A special event was demanding his entry, the first ever Kobe Beef America BBQ Cook-Off in Bend, Oregon, and he was in need of friends not afraid of getting their hands meaty.
Sure I typically eat vegetarian, and flirt with veganism- but only because of its MacGyver-like charm… this all in no way trumps the curiosity over Kobe Beef! Having recently been spotted in Japan, we wanted our own taste of this loch-ness-monster of meat.
What ensued was a fun weekend of motorcycle riding, catching up with friends, pregnant belly patting, and meat festing.
Made 4 briskets, wet smoked overnight. Ryan camped out with the smokers and babysat them all night long. The brisket was *excellent* juicy, beautiful smoke ring… 30 lbs of huge beef ribs were cooked the morning of, to be handed out to the crowd. We also received a last minute gift of three boston butts which we dry rubbed, pulled and dressed with a paprika based vinegar sauce…. deee lish.
Even though Ryan has won the Grand Champion title at this year’s Kansas City Barbeque Society Cookoff in Chehalis, and thought the brisket came out excellent, he didn’t place very well at this event. The scores were a bit dubious, esp after we heard that the judges received no direction or instruction. For example, the winner’s scores under “taste” ranged (1-10) from 2 to 9. So pretty inconsistent scoring from what we glimpsed, which makes learning from these events more difficult.
…but, we had a blast! Ryan’s attitude kept our weekend great- winning is not the goal, and really keeps the fact that he is a first year amateur in perspective with everything. We turned down several catering offers and pondered a couple marriage propsals, so all in all I think we did well
Really fun, but exhausting event.
Giving meat to hungry enthusiastic people is always a pleasure.