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Good beef brisket is
smoked for 18 hours at a
low tempurature to render
it tender and moist. At the
Evergreen State BBQ
Championship in Seattle
our brisket took 1st place.
smoked for 18 hours at a
low tempurature to render
it tender and moist. At the
Evergreen State BBQ
Championship in Seattle
our brisket took 1st place.
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!
Next Event:
Our next event will be in Condon, OR on the 5th & 6th of July.
And then the next weekend in Lincoln City, OR.
Our next event will be in Condon, OR on the 5th & 6th of July.
And then the next weekend in Lincoln City, OR.
AWARD WINNING BARBEQUE
GRAND CHAMPION
5TH ANNUAL THRIFTWAY CHAMPIONSHIP BBQ
RESERVE GRAND CHAMPION
WASHINGTON SPRING TRAINING 2008
PACIFIC NORTHWEST BBQ ASSOCIATION
2007 TEAM OF THE YEAR
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
GRAND CHAMPION -
SMOKE, SWEETS & BBQ MEATS CHAMPIONSHIP 2007
RESERVE GRAND CHAMPION -
WASHINGTON'S BEST CHICKEN & RIBS 2007
RESERVE GRAND CHAMPION -
MONTANA STATE BBQ CHAMPIONSHIP 2006
RESERVE GRAND CHAMPION -
WASHINGTON'S BEST CHICKEN & RIBS 2006
RESERVE GRAND CHAMPION -
1ST ANNUAL BBQ ON THE BY-PASS 2006
LANGLEY, BC
PACIFIC NORTHWEST BBQ ASSOCIATION
2006 BEST OVERALL CHICKEN AWARD
GRAND CHAMPION
5TH ANNUAL THRIFTWAY CHAMPIONSHIP BBQ
RESERVE GRAND CHAMPION
WASHINGTON SPRING TRAINING 2008
PACIFIC NORTHWEST BBQ ASSOCIATION
2007 TEAM OF THE YEAR
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
GRAND CHAMPION -
SMOKE, SWEETS & BBQ MEATS CHAMPIONSHIP 2007
RESERVE GRAND CHAMPION -
WASHINGTON'S BEST CHICKEN & RIBS 2007
RESERVE GRAND CHAMPION -
MONTANA STATE BBQ CHAMPIONSHIP 2006
RESERVE GRAND CHAMPION -
WASHINGTON'S BEST CHICKEN & RIBS 2006
RESERVE GRAND CHAMPION -
1ST ANNUAL BBQ ON THE BY-PASS 2006
LANGLEY, BC
PACIFIC NORTHWEST BBQ ASSOCIATION
2006 BEST OVERALL CHICKEN AWARD
| Dances With Smoke |
Catering & Competition BBQ
