Meat Rushmore BBQ Competition BBQ thread
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We knew that we would finish high in the overall rankings, based on the 3 high calls. We didn’t know where our chicken landed though, and there was a team with 4 top 10s, as well as one with a 1st, 2nd, and 4th, so we weren’t sure where we would land, but figured top 5 for sure, and probably top 3. I figured 2nd or 3rd.
As they were reading off the top 10, they called our friend Bill our of Texas for 3rd (he had the 1,2,4), and I was prepared to get up to walk up for Reserve Grand Champion. However, they called the 4 call team…and then called us for overall Grand Champions.
A little bit of a Walton’s tie in here. Kelly, who won RGC (in the pic below in the cowboy hat) has a reputation for his sausage making. When I decided to get into it, the first thing I did was sign up for one of his sausage classes, and then started scouring the web and youtube. That’s when I came across Walton’s. I loved the YouTube videos, I had browsed the website, and I liked what I saw, but I hadn’t pulled the trigger on anything. During his class, he mentioned Walton’s as being a great resource for buying supplies, and how he orders from there frequently. That sealed it in my mind, which led me to this community, which led you to reading my ramblings. So, without this guy, I may not be here right now.
State Center, IA this weekend! Ready to get up there and do some cooking!
Midwest_kc Great weekend! Congrats
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good for you
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We knew that we would finish high in the overall rankings, based on the 3 high calls. We didn’t know where our chicken landed though, and there was a team with 4 top 10s, as well as one with a 1st, 2nd, and 4th, so we weren’t sure where we would land, but figured top 5 for sure, and probably top 3. I figured 2nd or 3rd.
As they were reading off the top 10, they called our friend Bill our of Texas for 3rd (he had the 1,2,4), and I was prepared to get up to walk up for Reserve Grand Champion. However, they called the 4 call team…and then called us for overall Grand Champions.
A little bit of a Walton’s tie in here. Kelly, who won RGC (in the pic below in the cowboy hat) has a reputation for his sausage making. When I decided to get into it, the first thing I did was sign up for one of his sausage classes, and then started scouring the web and youtube. That’s when I came across Walton’s. I loved the YouTube videos, I had browsed the website, and I liked what I saw, but I hadn’t pulled the trigger on anything. During his class, he mentioned Walton’s as being a great resource for buying supplies, and how he orders from there frequently. That sealed it in my mind, which led me to this community, which led you to reading my ramblings. So, without this guy, I may not be here right now.
State Center, IA this weekend! Ready to get up there and do some cooking!
Midwest_kc that’s the way to do it. Congrats. See Oklahoma isn’t that bad.
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Midwest_kc that’s the way to do it. Congrats. See Oklahoma isn’t that bad.
Midwest_kc congrats!!! That’s a lot hard work and cooking.
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Love reading this thread…congratulations and keep up the great posts and good luck on the next competition !!
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We knew that we would finish high in the overall rankings, based on the 3 high calls. We didn’t know where our chicken landed though, and there was a team with 4 top 10s, as well as one with a 1st, 2nd, and 4th, so we weren’t sure where we would land, but figured top 5 for sure, and probably top 3. I figured 2nd or 3rd.
As they were reading off the top 10, they called our friend Bill our of Texas for 3rd (he had the 1,2,4), and I was prepared to get up to walk up for Reserve Grand Champion. However, they called the 4 call team…and then called us for overall Grand Champions.
A little bit of a Walton’s tie in here. Kelly, who won RGC (in the pic below in the cowboy hat) has a reputation for his sausage making. When I decided to get into it, the first thing I did was sign up for one of his sausage classes, and then started scouring the web and youtube. That’s when I came across Walton’s. I loved the YouTube videos, I had browsed the website, and I liked what I saw, but I hadn’t pulled the trigger on anything. During his class, he mentioned Walton’s as being a great resource for buying supplies, and how he orders from there frequently. That sealed it in my mind, which led me to this community, which led you to reading my ramblings. So, without this guy, I may not be here right now.
State Center, IA this weekend! Ready to get up there and do some cooking!
Midwest_kc great job and please keep the thread going.
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I’m glad everyone is enjoying it. It’s been fun reflecting on things after the fact a little deeper and figuring out how to verbalize (or type) what happened and what I’m thinking.
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reflection can be a good InSite to what you are trying to accomplish
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Midwest_kc Those are awesome trophies Darkfish89 Maybe something to try for 2022?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Midwest_kc Those are awesome trophies Darkfish89 Maybe something to try for 2022?
Jonathon Yes those are cool.
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Hey guys! I know I’ve failed miserably at keeping this up to date, but between work and cooking contests, I’ve just had absolutely no time. I think the work part is taken care of for a bit, so I’m going to share some updates, and get some stuff typed up.
In the meantime, I did a YT video for one of my sponsors I thought I’d drop a link for here. If this is not allowed, since it is in reference to another BBQ/Grilling store) my apologies.
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No problem, work and competition come first
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No problem, work and competition come first
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take your time we can wait for a good recant of the events !
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Time for another, entirely to late update!
The last couple months have been busy at work, as just as soon as I think I have people hired, someone else leaves. This has left little time for anything other than work and prep for BBQ competitions.
Labor Day weekend we went to Omaha for their Septemberfest contest they hold along with their fall festival. We ended up parked right next to the festival which means we had a lot of looky loos, and people asking questions which was awesome to share what we do with the public.
Then in the evening, I got to tell teenagers to quit getting into my coolers and trying to take my beer. Finally I just moved the cooler into the trailer so I didn’t have to mess with it. Then, I went around talking to some friends to come back over and have them sitting in our chairs. All things that don’t really matter to me (I was a dumb teenager at one point too, and try to remember that others are now), but I was shocked that they would just sit down in other people’s spots on other’s stuff without thinking about it.
At the end of the day, we went down got 2nd brisket, 3rd chicken, 5th ribs, 7th pork and Reserve Grand Champion. I have the pictures somewhere, but you’ve seen plenty of my meat in this thread before. I also have a group picture somewhere, but maybe it’s on my wife’s phone? Not sure.
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Mid September was the American Royal. This is referred to as the “BBQ Family Reunion” as there are people from all over the country (and most years the world) that you may only see that one week out of the year, but it’s like you see each other all the time. If there’s a good thing about social media, it’s that those of us in these niche groups can be closer than ever, and keep up to date with what is going on.
Thursday is the party night for the teams. Friday night gets all the public out, and there are some insane parties, but teams have stuff to cook the next day. Thursday, we just eat, drink, and enjoy. Snake River Farms always has their weinie roast, and then there becomes a wandering caravan of drunk bbq guys going from one person’s spot to the next until we settle somewhere that has music.
So after the parties Thu/Fri we got down to business. Saturday beginning at noon is the Invitational, which pits champions vs champions. Due to the pandemic and not having the Royal last year, this year had a record field of 188 teams vying to be the best of the best.
That afternoon is the side dish and ancillary competition which consists of veggies, beans, potato, dessert, turkey and sausage. These are fun entries, as it lets you get outside of your comfort zone a little bit, and be creative. They are also open to all 467 teams to enter, making a monster field.
Beans is always one of the most boring for us. I like our beans. They’re good. They don’t blow you away with any one thing, however, and they’re kinda tough to fancy up. We added a crap ton of brisket to our normal beans to try and add a little something.
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Veggies we usually go too polarizing. In the past we’ve done collard greens, brussels sprouts, etc. One day we’ll learn to make corn, deep fry it, and call it a day. This year was not that day. We went with Green Bean Casserole in a pastry cup. Pretty tasty, but we overcooked the bottoms of the pastry just a hair.
Potatoes was all about cheese and bacon. Made a bacon cheesy potato, put it in a twice baked potato shell. Was incredible.
Dessert - If you only get to witness one food competition turn in ever, go witness the dessert turn in at the American Royal. The presentations are insane. The amount of effort that people put into it is truly stunning. Me? I just wanted to eat banana pudding. So I made banana pudding. It was exactly what I needed. Judges seemed to like it too.
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Turkey - here we go again, being polarizing. We made these turkey crustinis with brie and cranberry sauce, and I couldn’t stop eating them. Luckily, I did stop while we still had 6 to turn in…
I don’t have a picture of the sausage turn in. My wife has it and refuses to let me share it. More on the sausage turn in later.
That evening we went to awards for the invitational. This was only for the main 4 meats (Chicken, ribs, pork, brisket). The rest would wait until Sunday night.
In order to get a call in a 188 team field, you have to do more than turn in good food. You have to turn in REALLY good food, and then get REALLY lucky. Even with them calling the top 20, it took a minimum of 176 out of 180 points to finish 20th in any category.
We got 20th in ribs and 17th in pork!
Super exciting moment, as any time you get to walk at this event it means something. To do so twice was amazing.
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After awards, we had to get everything prepped for Sunday, and try to get a couple hours of shuteye. We had another early morning, and jam packed day with 4 more turn ins.
I take this photo every year at the Royal. Ever since they moved it to Kansas Speedway, we’ve been in the same spot, and I get this same pic. Still Dark out. Smoke starting to rise into the air. It’s a very soothing picture for me and one I always look forward to taking.
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