It's the last day of February. That means March and its eventual warmth are here. The Olympics are in the book and the opening ceremonies for Holla-N-Swalla's barbecue season start on March 19th in Little Rock, AR. No huge fanfare or parades. Just we four with our ez-up and equipment hoping to strike gold, or should I say green, against some of the countries top competition. It will be challenging but it will also be fun! I can't wait to get started!
Last weekend all four of us were able to gather at Darrin's house in Louisburg, KS to have a practice run through of all four KCBS categories (but sadly no cider or doughnuts). A big thanks to Darrin for not only suggesting this but hosting as well! This was the first time we had done this and I am not sure why we never thought about it before?
We have been very fortunate that we all can come to an agreement about how we cook each category. Chicken and ribs have been solid categories. Brisket varies for us -some contests it is great and some not so great and pork has been all over the map. We were looking to incorporate some new procedures in brisket and pork I learned about in the off season. This get together enabled us to successfully work through these new processess. I feel very confident in what we are doing and I'm looking forward to getting things kicked off!
Now we just need the calendar to speed up and the weather to warm up!
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