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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
around the World.
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
around the World.
Ever since humans discovered "fire", man has been
grilling and barbecuing 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 barbecuing. Grilling
takes place over direct fire. It is fast and hot.
Barbecuing (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
barbecue takes time!
grilling and barbecuing 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 barbecuing. Grilling
takes place over direct fire. It is fast and hot.
Barbecuing (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
barbecue takes time!
AWARD WINNING BARBECUE
NATIONAL CHAMPIONSHIPS
STATE or PROVINCIAL BARBECUE CHAMPIONSHIPS
GRAND CHAMPION:
RESERVE GRAND CHAMPION:
OTHER SANCTIONED COMPETITIONS:
GRAND CHAMPION
RESERVE GRAND CHAMPION
PACIFIC NORTHWEST BBQ ASSOCIATION YEAR-END AWARDS
NATIONAL CHAMPIONSHIPS
- GRAND CHAMPION - CANADIAN NATIONAL BBQ CHAMPIONSHIP 2008
- RESERVE GRAND CHAMPION - CANADIAN NATIONAL BBQ CHAMPIONSHIP 2009
STATE or PROVINCIAL BARBECUE CHAMPIONSHIPS
GRAND CHAMPION:
- CASCADE COUNTRY (WASH. STATE) COOK-OFF 2008
- 5TH ANNUAL THRIFTWAY (OREGON STATE) CHAMPIONSHIP BBQ 2008
- SMOKE, SWEETS & BBQ MEATS (WASH. STATE) CHAMPIONSHIP 2007
RESERVE GRAND CHAMPION:
- BELLINGHAM BBQ BATTLE (WASH. STATE) 2010
- BBQ ON THE BORDER (WASH. STATE) 2010
- MOLALLA WILD RIVER BBQ COOKOFF (OREGON STATE) 2010
- CANADIAN FESTIVAL OF CHILI & BBQ (BC PROVINCE) 2010
- BBQ SHOWDOWN AT MCKINLEY SPRINGS WINERY (WASH. STATE) 2009
- SMOKIN' AT THE OCEAN (OREGON STATE) CHAMPIONSHIP 2008
- EASTERN OREGON BBQ CHAMPIONSHIP 2008
- MONTANA STATE BBQ CHAMPIONSHIP 2006
OTHER SANCTIONED COMPETITIONS:
GRAND CHAMPION
- CENTRAL AREA BBQ COOKOFF 2009
- GOLD DUST DAYS BBQ COOK-OFF 2009
RESERVE GRAND CHAMPION
- WASHINGTON SPRING TRAINING 2008
- WASHINGTON'S BEST CHICKEN & RIBS 2007
- WASHINGTON'S BEST CHICKEN & RIBS 2006
- 1ST ANNUAL BBQ ON THE BY-PASS 2006
PACIFIC NORTHWEST BBQ ASSOCIATION YEAR-END AWARDS
- 2009 TEAM OF THE YEAR
- 2008 TEAM OF THE YEAR
- 2007 TEAM OF THE YEAR
- 2009 BEST OVERALL PORK RIBS AWARD
- 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
| Dances With Smoke |
| BBQ & Grilling Spices Competition BBQ Team |
