Roc City Ribfest 2009

            The first thing that struck us about the Roc City organizers was , well,  how organized they were.  Some competitions run on what we call “BBQ” time.  Your space assignment is a suggestion.  Cooks meetings may or may not happen when announced.   A little frustrating sometimes, but we can deal with it.  This was defiantly not the case with this crew.

           When we arrived, we were greeted by a staffer who quickly called for a golf cart to come by and lead us to the spot.  This was very much appreciated since we had the large rig and didn’t want to be driving all over the place.  They showed us to our pre-reserved spot and what a beauty it was.  Right on the lakefront of  Lake Ontario, just behind the boardwalk.  Requests for ice, directions as well as a really nice breakfast on Sunday were all examples of how much these guys really care.  We felt the genuine warmth and hospitality of the organizers throught the event and it made a big difference.

On Friday we were up and at ‘em early.  Meat inspection at 7:30 or so.  We executed according to our gameplan.  One big thing our team is dealing with, as do most BBQ teams is consistency..  We had done more organizing this time about  roles and responsibilities as well a more stringent checklist.  Ann spent about 2 hours trimming the chicken thighs.  They looked the best ever..  Unfortunately, we did not receive any call-ups, and an overall finish in the bottom ¼ of the pack.   It was our worst finish in a long time.   So back to the drawing board.

On a positive note, we had a blast.  There was a pot luck on Saturday and I got to meet the ladies from DivaQ and Swamp Pit BBQ.  (Awesome cheesy beans and Bacon exposion ladies) Very nice folks who were so kind with their advice tips. Also a“BAAAAAAAAAAARRRRRBBBQ” shout-out to Sully . I swear, he is the fourth Irish Tenor , I am lout but I can’t muster that volume, and certainly not 120 times in one weekend without going hoarse– some pipes!.  Sully  invited us over for an 11:00 Best Dam Dip.   A hot, spicy concoction of chilli, cheese and hot sauce cooked in 22 Inch cast iron high walled frying pan..  True to its name, it was cheesey, chilli goodness, and very competition BBQ.

So now it is Sunday night about 9:00 or so.  Ann and Maria are sleeping.  I can see the silhouettes of Joan and Chis, the glow of the GPS.  Next stop, New Hampshire.