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Good beef brisket is
smoked for 16 hours at a
low tempurature to render
it tender and moist. At the
2005 Evergreen State BBQ
Championship in Seattle
we recieved our first 1st
place in brisket. In 2008
at the Jack Daniel's World
Championship Invitational
Barbecue, our beef
briskiet took 6th place out
of 78 champion teams
from arould the World.
smoked for 16 hours at a
low tempurature to render
it tender and moist. At the
2005 Evergreen State BBQ
Championship in Seattle
we recieved our first 1st
place in brisket. In 2008
at the Jack Daniel's World
Championship Invitational
Barbecue, our beef
briskiet took 6th place out
of 78 champion teams
from arould the World.
Ever since humans discovered "fire", man has
been grilling and barbequing meat to stay alive!
This primal need is deeply embedded within us.
Thousands of years later, cooking meat over wood
(or charcoal) continues to take place as a daily
ritual in every part of the world. In the U.S., it is
less a need than just a passion for good cooking.
Most people confuse grilling with barbequing.
Grilling takes place over direct fire. It is fast and
hot. Barbequing (smoking) takes place over an
indirect fire, lower temperatures, and takes a much
longer time. "Low and Slow." It is the only way to
cook tough meats like brisket and have them come
out tender and moist. Good barbeque takes time!
been grilling and barbequing meat to stay alive!
This primal need is deeply embedded within us.
Thousands of years later, cooking meat over wood
(or charcoal) continues to take place as a daily
ritual in every part of the world. In the U.S., it is
less a need than just a passion for good cooking.
Most people confuse grilling with barbequing.
Grilling takes place over direct fire. It is fast and
hot. Barbequing (smoking) takes place over an
indirect fire, lower temperatures, and takes a much
longer time. "Low and Slow." It is the only way to
cook tough meats like brisket and have them come
out tender and moist. Good barbeque takes time!
| Jack Daniels World Invitational BBQ Championship We received an Invitation to cook at the "Jack". We left on the 19th of October, 2008, to start our journey (drive) to Lynchburg, TN. You can read our "Notes From The Road" (aka "the blog") by clicking on the following link: |
AWARD WINNING BARBEQUE
PACIFIC NORTHWEST BBQ ASSOCIATION YEAR-END AWARDS
GRAND CHAMPION
RESERVE GRAND CHAMPION
PACIFIC NORTHWEST BBQ ASSOCIATION YEAR-END AWARDS
- 2008 TEAM OF THE YEAR
- 2007 TEAM OF THE YEAR
- 2008 BEST OVERALL BEEF BRISKET AWARD
- 2008 BEST OVERALL SAUSAGE AWARD
- 2007 BEST OVERALL BEEF BRISKET AWARD
- 2007 BEST OVERALL PORK RIBS AWARD
- 2007 BEST OVERALL PORK BUTT AWARD
- 2007 BEST OVERALL BEEF TRI-TIP AWARD
- 2006 BEST OVERALL CHICKEN AWARD
GRAND CHAMPION
- CANADIAN NATIONAL BBQ CHAMPIONSHIP 2008
- CASCADE COUNTRY (WASH. STATE) COOKOFF 2008
- 5TH ANNUAL THRIFTWAY (OREGON STATE) CHAMPIONSHIP BBQ 2008
- SMOKE, SWEETS & BBQ MEATS (WASH. STATE) CHAMPIONSHIP 2007
RESERVE GRAND CHAMPION
- BBQ SHOWDOWN AT MCKINLEY WINERY 2009
- SMOKIN' AT THE OCEAN 2008
- EASTERN OREGON BBQ CHAMPIONSHIP 2008
- WASHINGTON SPRING TRAINING 2008
- WASHINGTON'S BEST CHICKEN & RIBS 2007
- MONTANA STATE BBQ CHAMPIONSHIP 2006
- WASHINGTON'S BEST CHICKEN & RIBS 2006
- 1ST ANNUAL BBQ ON THE BY-PASS 2006
| Dances With Smoke |
Catering & Competition BBQ
