Dodge City Days BBQ

Finished my first KCBS contest with all four categories turned in. Pulled into a blazing hot Dodge City, KS at 2pm on Friday and was lucky enough to find a spot with some shade next to a really great team Grillin Beavers. It was also nice to see some teams out of the 30 in the contest that I met in Chandler. I’m still admittedly intimidated when I see teams like Butcher BBQ and Buffalo’s BBQ pull their trailers into the comp site, but decided to set my goal as finishing in the top half in every category (a bit ambitious). I decided not to enter a sirloin roast for lack of practice, cost, and desire to focus on the main four categories.

After cooking and handing off the boxes, I came up just a hair short of my goal in Ribs

Chicken 10th – My 1st Top 10 call!
Ribs 18th
Pork Shoulder 14th
Brisket 14

Although I didn’t meet my goals, I’m still pleased with my performance overall. To add to the surprise of hearing my name called, they called out Perfect 180 scores in both ribs and sirloin roast.

I’ve decided to withdraw from the Liberal contest and go to Fort Gibson later in the year instead. Next stop Garden City, KS.

Pictures to follow -

Till next time…

 

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Hog Wild BBQ

My first competition is under my belt (well… 1st half of an competition since I only turned in chicken and ribs). This weekend I went to Chandler, OK for their annual Hog Wild BBQ and Chrome Fest. It was a good time to put some of my practice to work while also learning a lot about the process and getting to know some of my fellow competitors from around the state. To tell you the truth if I was intimidated when I saw the names of some of the teams competing in Chandler – Fast Eddy, Butcher BBQ (I buy some of their products), Clark Crew BBQ (Travis cooked at the class I went to, took Reserve Grand Champion, and is one of the leading teams on the KCBS circuit in average score per contest), Caveman Cuisine (who ended up being the Grand Champion), and several teams sponsored by name brands you would recognize. Luckily, I set my goals lows: make both of my turn-in times for chicken and ribs & NOT FINISH DEAD LAST :)

First thing was to get organized and realize what I had forgotten.  After hearing horror stories about pop-up shelter tents flying away, I used a trick I read on BBQBrethren and simply filled 5 gallon water buckets on each corner (For those who don’t know 1 gallon of water weighs about 8 pounds).  The nice thing about this trick is, I don’t have to haul sand around and I can just dump the water out when I am done.  Now for the things I forgot… You will probably notice that my cooking site has no chair, that would be because I left it in the garage.  So, I just used my cooler as a seat.  As far as physical supplies that I meant to bring, it was an obvious oversight but nothing that would be unrecoverable.  I did however forget my honey to put on my ribs, but as it would happen, I have recently started using Kosmos Honey Powder on my chicken thighs.  As for things that I didn’t even think of and wished I had: a fan (I know but I didn’t think of it), bleach wipes, and a tent – although that camper next to me did look awfully nice.  I have no idea why I didn’t think of a fan for a late June contest in Oklahoma.  I just planned on sleeping in the back of the Acadia, which I knew would be hot but it was that or the bugs and I hate mosquitos.

Here is my site about 90 minutes after arriving and unpacking.  A couple of things to notice is the rookie (AKA Me) parking his SUV on the opposite side of the shelter from the road and the little pink ribbon.  My parking became an issue when I realized I had made it very difficult for me to go out and get any last minute supplies I may have needed.  The little pink ribbon is how this contest mark each team for meat inspection.  In KCBS competition, the event reps must insure that each team has brought fresh meats that have not yet been seasoned or marinated.  AND no chair, can you tell I missed my chair?20140629-214957-78597374.jpg

Here is the site at 5 am with my chimney starter lit to get my WSM up to temp.  At this point, all the intimidation of the other teams was gone and I was focused on nailing my temps and techniques.20140629-214957-78597159.jpg

Here is the 6 chicken thighs I selected for my turn in at noon.  I was extremely pleased with my chicken and felt the moisture and taste were good and the skin was bite through!  However, as you will see later, the judges were less impressed.  Always room to improve, right?20140629-214956-78596924.jpg

Here are my pork ribs I turned in.  Honestly, I was a little disappointed with them but I wasn’t about to not turn something in.  For the record, the top left and bottom right two were what I was looking for on color, but they were not cooperating with me on cutting.  Look and you will see that my cuts are nowhere near straight!20140629-214956-78596723.jpg

So, here are the results.  Out of 37 teams, I was 30th in chicken and 13th in ribs.  13th!!!  I was only 3 places away from getting a call and a very small check.  As I am told “That is how it goes in BBQ” when your results don’t agree with how you felt about what you turned in.  I sat through the entire awards ceremony waiting to see my results with my sons going nuts from sitting still for an hour and was crazy happy that I finished higher than over half of the teams in ribs!20140629-215035-78635004.jpg

To celebrate, we went and took a little helicopter ride over Chandler, OK before going back to Edmond to eat some Hideaway Pizza.

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Till next time…

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Practice, Warm-Up and Go!

Well… It has been awhile since I posted but I have been busy with work and play. Back in April I went to a competition cooking class held by Pellet Envy’s Rod Gray. It was great and I learned a lot of things that I have been practicing over the last month.  Rod was really great and I would suggest that anyone who is interesting in some BBQ tips to check out his class.

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In addition to practicing recipes, I finally got my BBQ team shirts ordered. Much to my dismay, I was not able to find a local source to print them for me. All the local people wanted minimum orders of 20 or more shirts and had a minimum start fee for making the screens. Alas, the convenience and price of CustomInk beat out my resolve to use a local source (in my defense, the online order cost about a third of what local printers were wanting).
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After going to the BBQ class, gathering new spices and supplies, and practicing my recipes, I finally got up the nerve and registered for some competitions. I have registered for Chandler, OK; Dodge City, KS; and Liberal, KS thus far and intend to register for Garden City, KS when they open up registration. I am using Chandler, OK as my warm-up run for competition and will only be entering ribs and chicken instead of all four categories (chicken, ribs, pork shoulder and brisket). After Chandler, OK I will be entering all the categories and seeing how it goes. To be completely honest, I don’t expect to do well this year and want to keep it about the experience, fun and learning after each competition. My father-in-law has volunteered to meet me for the Dodge City, Liberal and Garden City competitions which will be fun and awesome to have an extra set of hands. Dodge City also tosses an interesting variable into the mix with a requirement of Sirloin Roast entry to qualify for the Grand Champion – not sure yet on whether or not I will be doing that.

Till next time…

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Sabana de la Mar

I spent the last week with an amazing group of people with Medical Ministry International in Sabana de la Mar, Dominican Republic. It was truly a life changing experience; opening my eyes to the awesome privilege of being blessed with my particular set of skills as a nurse anesthetist. The week began with a flight to Santo Domingo and a van ride to Sabana de la Mar over a very rough and winding country road. The roads and the Dominicans make for an “interesting yet tense” experience for your first time. First off, there are motorcycles everywhere (and I do mean everywhere – sidewalks, the shoulders of the roads, the wrong side of the road, and even occasionally in the road). But Dr. Teo Beato got us there in one piece. We spent the weekend getting acquainted with everyone on the project and allowing those who had already been there a week some time for R&R. Monday thru Thursday was full of surgeries. The major surgery cases requiring anesthesia usually finished up around 1-3 pm but the surgeons kept right on working till around 5-5:30 pm with minor surgery cases (lovingly referred to as lumps and bumps for lipomas, ganglions, moles, etc). With only two operating tables, the project completed over 130 surgeries in 9 days. I feel I have grown thru the experience and look forward to going on more mission trips. Right now I’m trying to decide if it would be fun to go other places, maybe even non-medical trips, or set my sites on helping out the community of Sabana de la Mar…

Here are some of the pictures and videos I got along the way (Disclaimer: I am nurse anesthetist, NOT a photographer).

For about the middle third of the drive, it is almost endless sugar cane fields.IMG_0076

These next pictures are a little blurry because the road was rather bumpy. The Repuesto is a tire replacement shop from what I am told. Yes, that is a Bank for the second picture. The third picture shows the rather unique perspective the Dominicans have in regards to road safety.  The last picture in this group shows what seemed to be the average distance a building is from the country highway/road.
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This is probably the best picture of the Dominican Hato Mayor province countryside.
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Srta Elupina Cordero Hospital and a courtyard dedicated in her honor. They think of her as the Mother Teresa of Sabana de la Mar.
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Our accommodations were complete with mosquito nets but the food was exceptional.
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The typical hospital room at the hospital (complete with four beds, no lights, no bathroom, and no meal service – if you want to eat, your family/friends bring it) and a panoramic shot of our surgery room with two OR tables.
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A couple pictures of our MMI team. The first is our OR crew and the second is part of our PreOp & Recovery team.
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The last pictures are of the Dominican Republic Anesthesiology Residents (Cesar did anesthesia for one of the OR tables while I did the other and Aimee did all the PreOp H&Ps) I worked alongside during our trip and Dr. Beato and me.
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Well… It was quite an experience; one that I think everyone should experience to some extent in their lives.

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Back to BBQ after hibernation

It has actually been winter this year in Oklahoma instead of the extended autumn that we have been lucky enough to have the last couple of years. Even so, I have managed to get out there and fire up the smokers a few times.

Here are some pork spare ribs. They were so tender that I would probably have lost points in a competition:
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I had a tough time deciding but eventually went with Kosmos Q injections and soaks over Butcher BBQ.  It may sound a little be whiny but I just didn’t want to sit there and inject every single chicken thigh.  I have used a combination of Moisture Magic (the white powder in a zip-lock – the only one of his products that doesn’t come in a resealable bag for unknown reasons) and Pork Injection for two 8 pound pork shoulders.photo 1

Here are the shoulder after being injected, resting overnight, being rubbed with Meathead’s Memphis Dust and being allowed to rest for 1 hour.  Meantime the smoker was prepared and fired up.photo 2

Here are the shoulders right as the are going onto the smoker.  I chose my Smoke Daddy modified WSM pellet smoker for the job because I was doing this smoke on a Sunday and would be out for church and it was a long smoke in the cold wind.photo 3

Sorry there aren’t any final product pictures.  We were too busy getting everything ready for a group of friends that I just simply forgot to do it.  The pork shoulders were probably the best I have put forward and have made a Kosmos Q injection believer out of me.

My awesome wife also bought me a spot in the Pellet Envy competition cooking class up in KC this April.  Really looking forward to this!  Hopefully I will be able to glean and absorb some of Rod Gray’s BBQ IQ – for those who don’t know, Rod’s team Pellet Envy is a consistent top team in KCBS competitions and won Season 4 of BBQ Pitmasters.

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Hope everyone had a wonderful Thanksgiving

Thanksgiving has already come and gone…where did 2013 go?  The Hogan clan spent Thanksgiving together watching football and eating traditional fare.  Kristi made her “almost” world famous pecan pie (to be honest, it will never be world famous because I  eat it too quickly).  After barely digesting, we spent Black Friday by not shopping and visited Kristi’s family in Gate, OK.  I will forgive you if you need to Google Gate to figure out where that is.  The boys had a great timing playing with their cousins, while Kristi and I had the opportunity to visit with family.

On Saturday we moved into Christmas mode by breaking out the tree, decorations, and lights.  I put out my silhouette nativity scene while Kristi decorated the tree.  I hope to add additional figures to my nativity this year.  On the list yet to be completed are: an angel, shepherd, and the 3 wise men.  Hopefully pictures to follow when I complete them.

After voting and placing some final touches on my BBQ Logo, here it is:

OJB BR

I hope every has a fantastic Christmas and remembers the real reason for the season.

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BBQ Logo Poll

Help me out by voting on which Logo you think looks best

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