*** An update; the Four Q team ended up taking first place in pulled pork, second in brisket, third in chicken and third overall. Reports can be found at You Gonna Eat That, The SoulFusionKitchen, and The Survival Gourmet.
Just got back from a nice visit...ahem, food and drinks with the Four-Q BBQ Team at the Imperial Beach Beachfront BBQ Competition.
The big day is tomorrow, as "turn in" starts as noon.
I had the a chance to chat with the team of Food Bloggers turned BBQ competitors; Professor Salt(and Katie), Sylvie from Soul Fusion Kitchen, and Neil from The Survival Gourmet, as they attempt to win the California State BBQ Championship. The team generously shared their pre-contest meal with me.
And if it's any indication........I think they'll do very well.
I was impressed at the effort and dedication it takes to compete in an BBQ event. Though as Professor Salt says..."It's not the cooker...it's the cook that matters".
FYI, things start getting hot and heavy starting at about noon!
Beachfront BBQ Competition
800 Seacoast Drive
Imperial Beach, CA 91932
HOLY MACARONI SALAD Kirk! I think I might swoon from these photos. But umm... how about a challenge for you. I have pieces and parts of 5 deer... SO far. I hear there is more to come. What would YOU do with a dead deer. And yes, I do mean the ENTIRE dead deer! ;o)
Posted by: Jo | Saturday, 11 November 2006 at 09:05 AM
Deer jerky!
Posted by: cathy | Saturday, 11 November 2006 at 09:33 AM
Ahh...drool!!! I am seriously salivating from these pictures!
I wonder what kinds of Hawaiian grinds you can make with deer...
Posted by: Christine D. | Saturday, 11 November 2006 at 11:57 AM
Hi Jo - I hope it wasn't scraped off someone's bumper....;o) Funny you should mention this....I'd probably try to find a place like this:
http://professorsalt.com/2006/10/31/old-word-meat-grand-junction-co/
Hi Cathy - Prof Salt had me taste some Elk Jerky kinda thingy...really good!
Hi Christine - Good question - never really gave it much thought. Hmmmmm...
Posted by: Kirk | Saturday, 11 November 2006 at 05:01 PM
Hi, do you have an email contact?
I just have a question about the SD Area, since I just moved here - know any good Japanese bookstores? Thanks.
Posted by: Anonymous | Saturday, 11 November 2006 at 09:50 PM
Crap. I had a wedding planning appointment thingy this morning or I would have gone.
- Chubbypanda
Posted by: Chubbypanda | Saturday, 11 November 2006 at 09:58 PM
I really begin to wonder if those homemade grills are better than restaurant grills that use real wood. Know why too, those contraptions (marvels) always have a cover on top of the food. Kinda keeps the flavor from escaping. I wish they would put covers on huli huli chicken at those benefit drives, either the chicken is dry or raw inside.
Posted by: RONW | Sunday, 12 November 2006 at 07:45 AM
Hi Mike - Hope you got me Email.
Hi CP - We weren't able to make Saturday...so I'll update when I find out how the team did.
Hi RONW - Prof Salt can probably comment on that. But we used to grill on split barrels "back home" for big gatherings...worked pretty well.
Posted by: Kirk | Sunday, 12 November 2006 at 07:11 PM
Kirk, very difficult to avoid your blog when all the pictures you and Cathy take just look so enticing! I got to lay off your site so that I could lose some weight. My goal is to look fit and trim when my oldest graduates next year. Lol!
Posted by: Jean | Sunday, 12 November 2006 at 07:15 PM
Hi Jean - My apologies...but also my best wishes for hitting your goal.
Posted by: Kirk | Sunday, 12 November 2006 at 09:28 PM
Thanks Kirk! Actually, we've got a place like that, Well's. They specialize in pork, but they do deer, elk, AND bear! I'm not interested in bear... ::bleah:: What I need to know is what do I do with it when it get's home in all the little packages. So far I've done dirty rice and chow fun with the sausage, chili with the ground meat, and a really delicious stew with the stew meat. I guess what I really need to know is what kind of dishes and spicing is compatible. All I'm really doing now is beef dishes. I was pondering a venison version of menchi katsu and perhaps mandu... steam buns perhaps? What about applying a char siu technique?
Nope, no bumpers involved... thank goodness! That would bruise the meat! =o)
Posted by: Jo | Sunday, 12 November 2006 at 09:50 PM
Hi Jo - I'd get some of that Sichuan Peppercorn out.....Sounds like there are many possibilities! Venison Rib Roast with a nice sauce....Venison Burgers with Lebanese Style Garlic Sauce...whoa, it's much too late for me to be hungry!
Posted by: Kirk | Sunday, 12 November 2006 at 09:59 PM
Best of luck to our Professor. Oh rats...I think I missed it. Where is Imperial Beach anyway?
Posted by: elmomonster | Monday, 13 November 2006 at 08:24 AM
Kirk, I really enjoyed your company. Thanks so much for stopping by with sake, that was a bonus surprise.
We ended up taking first place in pulled pork, second in brisket, third in chicken and third overall. Photos and yada yada are posted on my blog: http://professorsalt.com/2006/11/13/four-q-takes-third-at-beachside-bbq-contest/
RONW: we used that barrel smoker to good effect on the brisket and chicken. Is it better /worse than any other type of cooker? Not really. Every cooker design has pros and cons. In judging, it's impossible to tell if the meat was cooked on a $200 backyard smoker or a $20,000 custom rig. It really is about the cook, not the cooker.
Posted by: Professor Salt | Monday, 13 November 2006 at 02:02 PM
Hi Elmo - Imperial Beach is down in the Southern part of San Diego County.
Hi PS - Thanks again for the hospitality and all the wealth of information. I had a blast.
Posted by: Kirk | Monday, 13 November 2006 at 07:04 PM