What a Qlossal Weekend!

I should probably make my first blog post introducing myself, why I am here, or why I think people would listen to me, but the way things have worked out I cannot do that. You see, this past weekend something completely and utterly unexpected and amazing happened that I must share with anyone who wants to hear. Big T'z Q Cru won the Great Pork BarbeQlossal!

There are about a hundred people I would like to thank for all their help and support, but first a re-cap of the experience. The Qlossal is an all pork barbeque competition held every year for the past 22 years along with the World Pork Expo at the Iowa State Fairgrounds in Des Moines, Iowa. With a generous purse, the competition brings in some of the biggest competition from all over the country. Since it is my hometown we thought it would be great to compete so close to family and friends whom could easily join us for the festivities. With several "big leaguers" there to vie for the $8000 Grand Champion prize, we also thought it would be fun to meet some of these pros and have a front row seat to watch them take home the trophy.

The night before Big T'z was one of five teams selected out of the field to compete in the Big Green Egg Scramble. It is a ironchef-esque competition, where the cut of pork is revealed at the beginning of the competition and teams have an hour and a half to create an entree for judges. The winner takes home the Big Green Egg that everything must be cooked on. We put together a delectable plate for the judges of sweet and sour pork with fresh strawberries, pineapple, and pears, on a bed of rice with sauteed peppers, alongside pork satay with a Thai peanut sauce. However it wasn't enough to beat Todd Johns of Pork Pullin' Plowboys who put together what looked like a fantastic pizza with a bottle of Corona to wash it all down. What a great way to spend an evening!

Our pork butts went on the cooker shortly thereafter and it was time to relax and enjoy the beautiful evening with all our family and friends that showed up. It was definitely the most fun we have had on a Friday of a competition.

The morning quickly came and brought with it rain, which was anticipated. We tended the cookers and followed our game plan. As stated earlier, this was an all pork competition with all competitors cooking ribs, pork shoulder (butt), and pork loin to be eligible for the Grand Championship. Competitors could also compete in a whole hog category, but we did not cook it as I could not figure out how to fit it in to my Weber Smokey Mountains. Turn-ins for ribs went very well. I watched the cooker like a hawk this time around after pulling out undercooked ribs in Owatonna. The diligence paid off--they came out great and went in to the box and off to the judges by 12:05. Pork was next and also came off well and off to the judges at 12:30. Pork loin on the other hand had some problems. I cut into the first half and it was undercooked (medium rare is only good with beef and lamb). With a quick prayer I cut in to the second one, which was smaller and it looked great--Phew. All three categories were in by 1:00. At that point I thought things went very well, but it was up to the judges.

By about 12:30 things started to get pretty windy and like our previous two competitions this year, became unmanageable. While we would have liked to rest and enjoy the afternoon while we waited for awards, we had to get the canopies down before the wind blew them away. The whole cru pitched in and before we knew it we were all packed up and it was time to go to the awards ceremony.

We stood in the back to get a good view of all the competitors as they walked up to get their awards. Our friends Ray and Jay Ringgenberg got one of the first calls of the day for their 8th place whole hog. It was great to see them walk up to get their trophy. 1st place whole hog went to the Twyford's. Their reaction was priceless--lots of ear-to-ear smiling and jumping up and down and hugging.

Then came the ribs and while our name wasn't called, it was great to see one of my mentors Rod Gray, from Pellet Envy, walk up to take 4th Place. While I have not had the opportunity to talk with Grumpy Old Farts, even though they have been to almost every contest we have been to so far, I have to admit I got a little teary-eyed when their name was called for 1st Place Ribs. You could just tell that it was an incredible achievement for them, and when their daughter Sherry Warth, from Iowa Smokey D's met them to give them huge hugs--that was a very special moment of the whole weekend.

After ribs were called, I got very comfortable at that point, because I knew those were the best ribs we have made to this point and if we didn't get a call on those, we probably wouldn't hear our names after that point. Much was my surprise when they called our name for 3rd place in pork. I had to have floated up to the front of the room to take the trophy because I have no recollection of how I got up there. We had struggled with pork all season up to that point, so I was elated with that call and award.

Another moment of hilarity ensued as while on our way back we shook hands with Mike and Theresa Lake of Rock River BBQ, and as they we're saying congratulations to us, they almost didn't hear their name called for 2nd place! Another shoutout to Farmboy BBQ who was stationed right next to us the past two competitions and got the call for 1st place!

Then came the pork loin category. Again we were very happy to hear our name called for 5th place on the loin category, and even happier when another of my mentor's Johnny Trigg of Smokin' Triggers got the call for 2nd Place.

At that point the wheels started turning in my head as I thought, "well maybe that was enough for a 4th Place Overall call." Again I relaxed when Shad Kirton of A Boy and His BBQ got the call for 4th Place Overall, and "Paola Greg" from Ribs 4 U got the call for Reserve Champion. Finally Todd Johns and Randy Hinck from Pork Pullin' Plowboys got the call for Reserve Grand Champion--what a great weekend for them!

Because we had no idea how we did on ribs, and because we bombed our ribs the week before, I was stunned when our name was called for our first Grand Championship. All of the cru was equally surprised and overjoyed as all of us walked up to the front of the room to take the trophy. My knees were shaking and my jaw dropped as I walked up slowly realizing what just happened. Not only was it our first Grand Championship, not only was it the Great Pork BarbeQlossal, this was the town in which I had grown up and as a result a good portion of my family and friends were able to make it out and share the moment. It was a day we will never forget.

Thank you to all my friends and family who through their help and support have helped to make this happen. Thank you to Anne Rehnstrom in putting together an amazing competition and thank you to Mike Tucker and John Church of Hawgeye's BBQ for being there for a late-night bbq sauce pick-up on Friday night. I have heard dry bbq used in competitions doesn't do very well.

Finally, I would be remise if I did not talk about how humbling it was for me to hear our team's name called and look over to see the first people to their feet to cheer us on were my mentors Rod Gray and Johnny Trigg. My only regret of the weekend is being such a worry-wort fussing over my cookers and entertaining visitors, I didn't find enough time to get over and chat with them. In my mind these two people are my BBQ heroes, and if I can achieve an iota of the success in this sport as these two have managed, I will consider myself very blessed. I have a difficult time finding the words to express how thankful I am that they care enough about this sport to share with eagar fledgling bbq teams how they have mastered their art. Through their efforts and others like them they are helping to take this sport to a new level. All I can say is that this experience I have just shared would not have happened without their assistance. Perhaps one day I will find a way to say thank you the way I really feel.