Dover results

George - Congrats on the RGC !!!! Way to go...

Paul from Midnight Smokers doesn't compete that much but they sure seem to always be at the top when they do.

Wtg watg!

Just got back from Dover, I bombed all four catergories. It was possibly the worst BBQ I have ever made. My chicken had horrible color, my ribs were undercooked and my glaze was way to thick, my pork was straight chit, and my brisket was like eating leather rubber bands. To top it all off, I used cayenne pepper instead of paprika when I was measuring my rub, so needless to say my stuff was way to spicy. Like a ass, I never tasted my rub until it was on my meat. I was getting a kick out of the scavengers coming over and snaking my left overs and watching their eyes tear and noses run after they bit my food. I had a great time though!

Congrats to George and the WATG? team!! 13th place chicken as well! Damn proud of you brother

Thanks to all for the kind words, we are still in shock, unbelievable, amazing, and a large touch of luck. Just ending our second year of competition, all of the practice, the ups and downs, the sleepless nights, the arguments, the tears, the trial and tribulations, not to mention the large amount of cold beers consumed, and finally after all that work, we have made it to the zenith, the pinacle, the absolute highlight of our short competition careers, 13th place chicken.......we are thrilled......I have so many people to thank......words can not descibe....so I won't even try...:wink:

Congrats to all. George WTG- RGC is awesome. Good contest. Much better weather than last year- ie no near by tornado. We did not do well. We thought our ribs were pretty good and were told our brisket by a team next to us was outstanding. A judge we were mentoring so he could get his master judge sai the same. He also like our presentations. Unfortuneately the judges who counted did not. Have lots of time to practice. Had fun at the event. Tried to do too much with my leg. Looking forward to next year. Hope to see all of you then. May is my next and it is only 5 miles from my house. 1st time for the event- 5/15 and 16. Good luck at the Jack for those that are going

Fun weekend, weather was good, cold but good. CONGRATS WATG. Our food was good we tought but the judges thought otherwise. Oh well we still had fun. Time to keep learning and cooking at home, our last comp for the year. Guess I will pick up on tips here and try new things. See you all around here and a comp next year hopefully.

Did you guys get a tornado again this year?

ique said:

Did you guys get a tornado again this year?

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No tornado this year. It was a little breezy and cold though. Congrats to WATG and all that called.

Chris can you teach me how to cook ribs and chicken? Good Luck at the Jack next weekend!

Fat Angel said:

No tornado this year. It was a little breezy and cold though. Congrats to WATG and all that called.

Chris can you teach me how to cook ribs and chicken? Good Luck at the Jack next weekend!

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Can anyone teach me to cook anything!!

watg? said:

Thanks to all for the kind words, we are still in shock, unbelievable, amazing, and a large touch of luck. Just ending our second year of competition, all of the practice, the ups and downs, the sleepless nights, the arguments, the tears, the trial and tribulations, not to mention the large amount of cold beers consumed, and finally after all that work, we have made it to the zenith, the pinacle, the absolute highlight of our short competition careers, 13th place chicken.......we are thrilled......I have so many people to thank......words can not descibe....so I won't even try...:wink:

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What time are you getting to Sayville to trim my chicken?

great job WATG!!!!! Congrats!

Yep, Midnite Smokers are always tough to beat... and great people too.

Judged Dover for the second straight year yesterday and while it was a good time as always, there are still things that the organizers need to take care of, it would help both the competitors and judges. They need to enclose the garage where the judging takes place. It is entirely too windy and cold, its like a wind tunnel in there, and while I didn't let it affect my scoring too much, its impossible to know exactly what a piece of meat tastes like at its best when we get it and it feels like its just been taken out of the fridge. The two last categories were damn near impossible to get through, esp. brisket, without some weird scoring. They also didn't give out any gift bags this year, and from what I understand, the teams bags were pretty lame themselves. They are at Dover Downs, throw us some swag from the casino, track, anything. The thanks we got was just as cold as the weather.

As far as the product that came in, I believe it was more consitant than last year. There were some really good pieces, and fewer really bad ones. Someone was using straight horseradish in their sauce. They didn't blend it or use a paste and it was some of the worst looking barbecue I have ever seen. And it only tasted a little better than it looked. I guess it was an experiment gone wrong. I was very pleased with the chicken I had. Two people on my plate perfected bite through skin, and bravo to them. I would only advise to season the actual meat as well. It would go a long way in your taste score. All in all, it was a good event, not quite the party Wildwood is, but its fun nonetheless. They just need to get a tarp for the garage!!

We had a great time again at Dover, not near as windy, just cold. Only issue I have is with the way they setup judging,, as Rhaspody mentioned, the garage the use is an open air garage, and with the wind and cooler temps. If there are any other competitors concerned about this I would recommend emailing Fred Bohn and/or Melinda Fantozzi at dover downs and express your feelings on this issue or they won't change it. And I'll also agree the goody bad was pretty lame this year,, I think there was a bottle of water, little box of frosted flakes, and some ink pens. Anyhow congrats all that got calls,, our best was a 12th in ribs,,,here are the email address for fred and melinda, fbohn@doverdowns.com mfantozzi@doverdowns.com

way to go all, heard from Giggling Pigs that it was a blast......and no wind clouds a bonus and a half....

Tinybud said:

We had a great time again at Dover, not near as windy, just cold. Only issue I have is with the way they setup judging,, as Rhaspody mentioned, the garage the use is an open air garage, and with the wind and cooler temps. If there are any other competitors concerned about this I would recommend emailing Fred Bohn and/or Melinda Fantozzi at dover downs and express your feelings on this issue or they won't change it. And I'll also agree the goody bad was pretty lame this year,, I think there was a bottle of water, little box of frosted flakes, and some ink pens. Anyhow congrats all that got calls,, our best was a 12th in ribs,,,here are the email address for fred and melinda, fbohn@doverdowns.com mfantozzi@doverdowns.com

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I emailed both fred and Melinda. Got an out of office bounce back from Fred and no reply from Melinda.

My goodie back also contained a muffin.....JACKPOT!:lol:

We got a muffin AND a bag of chips! Made me feel alot better about my almost DAL chicken...
Congrats on the RGC, George. Way to go!!