Contest Results New London CT

Way to go ZBQ!

Please tell me they got the 15 they needed so ZBQ gets the invites..

Great Job ZBQ!!!! and everyone who walked! Nice job Steve.

Well, JimmyDAL might have to change his handle! We took Reserve Grand Champion and only missed by 2.something points. (The Perfect Butt) Big Congrat's to Chris @ ZBQ a dream that they have been chasing for a long time with a lot of miles on the RV!

Congrats to ZBQ on their first GC and all that got calls!

Skip said:

Please tell me they got the 15 they needed so ZBQ gets the invites..

Great Job ZBQ!!!! and everyone who walked! Nice job Steve.

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They had 15. It was a qualifier.

Congrats ZBQ and The Perfect Butt!

Thanks everyone, finally got our first GC.

We knew it was a good omen when a couple walked by our booth walking....their pig. The pig stopped to lick some sauce we dropped on the sidewalk. (Is that preseaoned meat? :becky The pig's name, and I am not making this up, was "Jack".

I believe the pig did make it back from the contest safely, even though it did seem small enough to fit in our FEC. I undertstand multiple teams made offers. :icon_smile_tongue:

Congrats to Perfect Butt, which of course finished with the #1 butt. We had a 6th chicken, 4th ribs, 5th pork, and 1st brisket.

Best Backyard BBQ


STATE CHAMPIONSHIP

New London, CT
Starts: 10/14/2011
Ends: 10/15/2011
Website: http://www.neffproductions.com/bbq
KCBS Reps: RICH TUTTLE, BUNNY TUTTLE

Prize Money: $4600.00


Contact Information:
Barbara Neff
Phone: 860-443-3786
bj@neffproductions.com


Contest Results:**[View Printable]

Grand Champion: ZBQ
Reserve Champion: THE PERFECT BUTT

Overall:
1. ZBQ - 643.4282
2. THE PERFECT BUTT - 640.5714
3. THREE MEN AND A BABY BAC - 638.8570
4. MEAT @ SLIMS - 635.4284
5. YABBA DABBA QUE - 633.1428
6. NICE RACK BBQ - 617.7144
7. TNT DYNAMITE BBQ - 616.5710
8. MAD MIKES SMOKIN HAWG BB - 613.1430
9. COUSINS BBQ - 604.5708
10. REDNECK CAVIAR - 603.4276
11. SMOKIN BULLDOGS - 587.4286
12. THE PURPLE TURTLE CATERI - 585.7136
13. NEW LONDON FIRE - 573.7150
14. ROAD TOWN SMOKERS - 561.1418
15. PERKINS BACKYARD BAR B Q - 464.0000


Chicken:
1. MAD MIKES SMOKIN HAWG BB - 166.2858
2. YABBA DABBA QUE - 164.0000
3. TNT DYNAMITE BBQ - 163.4286
4. MEAT @ SLIMS - 163.4286
5. REDNECK CAVIAR - 161.7142
6. ZBQ - 158.8572
7. THE PERFECT BUTT - 158.2858
8. THREE MEN AND A BABY BAC - 157.1428
9. NICE RACK BBQ - 154.8572
10. COUSINS BBQ - 154.2856
11. NEW LONDON FIRE - 147.4286
12. THE PURPLE TURTLE CATERI - 145.7140
13. SMOKIN BULLDOGS - 144.0000
14. ROAD TOWN SMOKERS - 134.8568
15. PERKINS BACKYARD BAR B Q - 20.0000


Ribs:
1. NICE RACK BBQ - 166.8572
2. YABBA DABBA QUE - 165.1430
3. THE PERFECT BUTT - 161.1428
4. ZBQ - 160.5712
5. THREE MEN AND A BABY BAC - 157.7142
6. MEAT @ SLIMS - 155.4286
7. COUSINS BBQ - 154.8570
8. TNT DYNAMITE BBQ - 152.0002
9. SMOKIN BULLDOGS - 150.2858
10. MAD MIKES SMOKIN HAWG BB - 148.0000
11. PERKINS BACKYARD BAR B Q - 147.4288
12. REDNECK CAVIAR - 144.5710
13. ROAD TOWN SMOKERS - 143.9998
14. THE PURPLE TURTLE CATERI - 142.8568
15. NEW LONDON FIRE - 140.0002


Pork:
1. THE PERFECT BUTT - 161.7142
2. MEAT @ SLIMS - 159.4284
3. THREE MEN AND A BABY BAC - 157.7144
4. MAD MIKES SMOKIN HAWG BB - 157.1430
5. ZBQ - 157.1428
6. YABBA DABBA QUE - 157.1426
7. SMOKIN BULLDOGS - 156.5714
8. NEW LONDON FIRE - 154.2858
9. TNT DYNAMITE BBQ - 153.7142
10. THE PURPLE TURTLE CATERI - 149.1428
11. NICE RACK BBQ - 146.8572
12. PERKINS BACKYARD BAR B Q - 145.7142
13. REDNECK CAVIAR - 145.7140
14. COUSINS BBQ - 141.7140
15. ROAD TOWN SMOKERS - 135.4284


Brisket:
1. ZBQ - 166.8570
2. THREE MEN AND A BABY BAC - 166.2856
3. THE PERFECT BUTT - 159.4286
4. MEAT @ SLIMS - 157.1428
5. COUSINS BBQ - 153.7142
6. REDNECK CAVIAR - 151.4284
7. PERKINS BACKYARD BAR B Q - 150.8570
8. NICE RACK BBQ - 149.1428
9. THE PURPLE TURTLE CATERI - 148.0000
10. TNT DYNAMITE BBQ - 147.4280
11. YABBA DABBA QUE - 146.8572
12. ROAD TOWN SMOKERS - 146.8568
13. MAD MIKES SMOKIN HAWG BB - 141.7142
14. SMOKIN BULLDOGS - 136.5714
15. NEW LONDON FIRE - 132.0004

Little write up http://www.theday.com/article/20111016/NWS01/310169925/-1/NWS


BBQ heavyweights duke it out
By Sasha Goldstein

Publication: The Day

Published 10/16/2011 12:00 AMUpdated 10/15/2011 11:50 PMAbigail Pheiffer/The Day
From left Steve Wargo Rodrick Ventura and John Linicus all members of the New London Fire Department prepare their brisket BBQ entry for the Best Backyard BBQ Chef Competition held at Waterfront Park in New London on Saturday.
COMMENTS (0)

New London - Tim Rohrs had barbecue sauce on his hands, face and shirt Saturday afternoon, but he was happy.
He was preparing a batch of beef brisket, the final of four categories, for the judges at the second annual Best Backyard BBQ Chef Competition at Waterfront Park. Rohrs was reluctant to assess his handiwork, though.
"Whenever I say it's some of the best food I've cooked, it's always tanked, so I'm superstitious and I don't want to say that," Rohrs said.
Rohrs and his TNT Dynamite Barbeque team (his wife, Sandy, and son, Jake), out of Oceanside, N.Y., were one of 15 teams to cook their best brisket, chicken, pork ribs and pork shoulder for the competition, which featured 15 certified judges and was officially sanctioned by the Kansas City Barbeque Society (KCBS).
Teams of three to five people - with names such as "Three Men and a Baby Back," "Redneck Caviar" and "Perfect Butt" - competed for about $4,600 in cash prizes, organizer Barbara Neff said, with money given to those who came in first through fifth place in each category.
Competitors arrived Friday afternoon, braved the wind and rain to set up tents and smokers, and were ready with their finished products Saturday afternoon.
Rohrs took his beef brisket out of his pellet-fueled, computer-managed smoker around 1 p.m. Saturday after about 17 hours of slow cooking to prepare for the judges. The computer balances the heat, Rohrs said, meaning he doesn't have to stay up all night "babysitting" the meat, while the pellets, he said, are made of 60 percent white oak and 40 percent cherry and pecan to give the meat the flavor he strives for.
He sliced into the cut, tasting it and balancing it on his finger to find the most tender cut to have judged. Then, to counteract the drying that he says begins as soon as it's cut, he placed several pieces of brisket into a bowl filled with beef drippings. It's this dedication and attention to detail that earned Rohrs four second-place finishes while participating in 15 competitions last year, some that had as many as 132 contestants, he said.
"I thought it would be fun to do, and to see how my barbecue stacked up against others," Rohrs said of entering competitions, which he started to do in 2005.
ZBQ, out of Rhode Island, took the title of best overall and the $1,000 prize that goes along with it.
"They said it's the best site they've ever been to, and that they'll be back next year," Neff said of the winners.
Because Saturday's event was the Connecticut championship, Neff said ZBQ also earned an invitation to the 2012 Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn., one of the most prestigious cook-offs in the world.
And in New London Saturday, there wasn't sneaking any sub-par eats by these judges. The experts, like Nicholas Morello, of Fairfield, came from all over and have to participate in a half-day class to become KCBS certified barbecue judges, Morello said.
"I just enjoy food and barbecue and decided to do it," Morello said.
On hand to ensure that the event went smoothly and was accurately adjudicated were KCBS contest representatives Rich and Bunny Tuttle, who came from Missouri to oversee the sanctioned competition.
Rich Tuttle said the KCBS, which has contest representatives all over the country, began as a small group of friends in 1985 and quickly grew into "a huge, huge deal." The group sanctions more competitions than any organization in the world, he said.
A competition needs at least 15 teams to be eligible for a state championship, so New London's event just made it, Tuttle said. But Neff, who ran the contest last year as well when it attracted only three entrants, said everyone enjoyed this year's event and that it will surely only grow in popularity.
After all, it's hard to frown with so much barbecue sauce plastered to your face.
s.goldstein@theday.com

Congrats to all Brethren!

Congrats Again ZBQ, I saw your little jig dance after the announcement. Good fun

CBQ said:

Thanks everyone, finally got our first GC.

We had a 6th chicken, 4th ribs, 5th pork, and 1st brisket.

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Congrats Chris,
Like I said yesterday, that brisket was amazing!

Congrats to all who got a call!

congrats ZBQ!!!

way to go to all who walked and competed!

was the venue as nice as i imagine?

Congrats to ZBQ and all who walked and competed!

Yours in BBQ,

Cliff

Sledneck said:

Little write up http://www.theday.com/article/20111016/NWS01/310169925/-1/NWS

Neff said ZBQ also earned an invitation to the 2012 Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn

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Not really true, but a nice write up anyway. With Norwalk cancelled for 2011, it's currently an auto qualifier, but (as posted elsewhere) there are other contests that may happen in CT.

Congrats to all who walked

CousinsBBQ said:

Congrats Again ZBQ, I saw your little jig dance after the announcement. Good fun

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Do you think they will take me on "Dancing with the Stars"? BBQ is NEVER represented there..

congratulations to ZBQ The Perfect Butt and all who walked and competed! was it a fun contest for all who went? does it look like one that will grow in the future?