Volunteering at a barbecue fundraiser? You had me at barbecue.
The event was a chance to help the Food Bank of Central and Eastern North Carolina, which is always a good thing. Even better, Porky, Ol’ Hickory and I were slated to help with the food prep.
The food bank site billed the event as Blues, Brew & Que, but we preferred the plurals in Blues, Brews and Ques, as the logo had it, since both of us BBQ Jews were in attendance. By any name, it was a pretty cool scene.
We got to chat with the competitors taking part in the morning ‘cue competition. That included the winning chef, Fred Woodard of Smokey W’s, who specializes in whole hogs.
Orange County Cookers and Mark Johnson were the runners up and we were excited to learn that they’ll be taking part in the shoulders cooking competition at Hillsborough Hog Day next weekend.
FWIW, both smoked on BQ Grills, the Rolls Royce, er, F-250 of the barbecue world. Speaking of which, that was the truck of choice in the DAP parking lot.
The competition was officially sanctioned by NC Pork Council, who provided the hogs. Unfortunately, all but one team cooked with propane. All of the competitors’ barbecue was sold as fundraising sandwiches, and I’m guessing the lack of wood might have had something to do with the quality of the ‘cue I had at the event.
Still, it was a good time. When we left, the renovated Durham Athletic Park was bumping, as the the blues were in full swing. But one thing that gave me the blues was the startling discovery that ribs are deemed superfluous at these events.
Given the time constraints, contestants didn’t bother with the ribs. Some competitors gave them away and some–shockingly–even tossed them in the trash. That was especially upsetting for this Rib Rabbi.
Bonus Question: How many contestants does it take to shred pork?
Filed under: Hog Happenings