Yes, I was there. This was the funnest cook-off for me to date. If you have any hair on your ass, you will come to Magnolia AR next year for this event. Words just can't describe the smells and the atmosphere there. We were set up next to a team all the way from Maui, Hawaii. And on the other side was a Chevy dealership team with a huge pit shaped like a huge Chevy bowtie. Cool, man.
Earlier in the day, I provided the "flys", or BBQ event fans that hover around your table until you offer them a sample of something, with not only free samples, but a pulled pork or sliced brisket sandwich, BBQ baked beans, whole dill pickles and Texas Pepper Jelly (www.texaspepperjelly.com). No one could believe that we would just give away that kind of stuff, but to me, if the event organizers allow it, this is the best way to the public's hearts.
Once the steak cooking started, I was searing and never fearing. I'd take them off the hot grill about 7 or so degrees before ready and move them to my barrel and upright where the pecan wood smoke was doing it's thang at two different temps. As they got ready only after a few minutes soaking up the smoke, I'd move them off to a tray where they were covered with foil.
Being a first year competitor, I did not really expect to win, and did not, but having folks come by and make sure that I was going back next year so they knew where to come get another steak was all the payoff I needed.
I used a walloping 1/2 of a 20lb bag of Royal Oak briquets to sear and finish 50 ribeyes and did this all of this in about one hour. It was non-stop and I loved every single minute of yesterday.
I do hope that all come out and experience this before they keel over.
I've got a few pictures coming, but take a look at the size of the steaks. That is my dad, Allen "Ug" Lee, in the photo.
