*sigh* Might as well get the bad news out of the way...
Yesterday's 8th Annual Wine Country Big Q may have been the end of the line for the North Bay's only KCBS sanctioned barbecue competition. Organizers Judy Groverman Walker and Drew Dominguez have done a great job with this event over the years, but during the judge's meeting we learned that it's getting harder to make the event pencil out. Unless new financial resources are found, this event probably won't be back in 2019. Everyone is hoping that some creative solution can be found that allows this event to continue for years to come.
So, many of us were glad that we'd made the trek to Petaluma to participate in what may have been the final chapter of Wine Country Big Q. Bittersweet, to be sure...this was the fifth year I had the privilege of judging this contest, not too far from where I grew up as a kid.
Skies were clear and warm for 38 professional teams. Thankfully it wasn't as windy or hot as last year. Judges sampled and scored the standard KCBS meats--chicken, pork ribs, pork shoulder, and beef brisket--and a smaller contingent judged the "Mystery Meat" of lamb shank. The public enjoyed sampling barbecue from many of the teams, along with a good selection of beer and wine. Proceeds from the event benefited Sonoma County Vet Connect, a charitable organization that provides resources to local military veterans.
Another unique aspect of this contest was as a qualifying event for the Cowboy Charcoal Fire & Ice Women's Championship BBQ Series. Several women-lead teams competed for a chance to win $1,000 and an automatic "Hot Pass" to the World Food Championships on November 9-11 in Alabama.
Congratulations to Big Poppa Smokers for taking GC, Ridge Route Boys BBQ for taking RGC, and Sylvie Curry of Lady of Q for winning the Fire & Ice "Hot Pass".
Here are a few photos...enjoy!
Normally at a KCBS-sanctioned contest we're not allowed to take photos of the entries, but for the "Mystery Meat" category the rules are relaxed and I was able to get pics of some of the creative lamb shank entries turned in by competitors.
Lamb shank on a bed of shredded veg, with Peach Muscato Sparkling Wine and Shortbread Cookie.
Lamb shank lollipops.
Harry Soo making final adjustments to his team's lamb shank entry, which ended up taking second place.
Flattened lamb shanks with colorful bell pepper garnish.
Lamb shanks with white beans, croutons, parsley & more.
Lamb shanks with roasted heads of garlic.
A collection of entries heading into the judges.
Tostadas are a popular vehicle for serving almost any mystery meat.
A heaping pile of lamb shanks on a bed of greens with berries. Beautiful!
Aces & 8's tending one of their WSMs.
Continued...
Yesterday's 8th Annual Wine Country Big Q may have been the end of the line for the North Bay's only KCBS sanctioned barbecue competition. Organizers Judy Groverman Walker and Drew Dominguez have done a great job with this event over the years, but during the judge's meeting we learned that it's getting harder to make the event pencil out. Unless new financial resources are found, this event probably won't be back in 2019. Everyone is hoping that some creative solution can be found that allows this event to continue for years to come.
So, many of us were glad that we'd made the trek to Petaluma to participate in what may have been the final chapter of Wine Country Big Q. Bittersweet, to be sure...this was the fifth year I had the privilege of judging this contest, not too far from where I grew up as a kid.
Skies were clear and warm for 38 professional teams. Thankfully it wasn't as windy or hot as last year. Judges sampled and scored the standard KCBS meats--chicken, pork ribs, pork shoulder, and beef brisket--and a smaller contingent judged the "Mystery Meat" of lamb shank. The public enjoyed sampling barbecue from many of the teams, along with a good selection of beer and wine. Proceeds from the event benefited Sonoma County Vet Connect, a charitable organization that provides resources to local military veterans.
Another unique aspect of this contest was as a qualifying event for the Cowboy Charcoal Fire & Ice Women's Championship BBQ Series. Several women-lead teams competed for a chance to win $1,000 and an automatic "Hot Pass" to the World Food Championships on November 9-11 in Alabama.
Congratulations to Big Poppa Smokers for taking GC, Ridge Route Boys BBQ for taking RGC, and Sylvie Curry of Lady of Q for winning the Fire & Ice "Hot Pass".
Here are a few photos...enjoy!
Normally at a KCBS-sanctioned contest we're not allowed to take photos of the entries, but for the "Mystery Meat" category the rules are relaxed and I was able to get pics of some of the creative lamb shank entries turned in by competitors.
Lamb shank on a bed of shredded veg, with Peach Muscato Sparkling Wine and Shortbread Cookie.
Lamb shank lollipops.
Harry Soo making final adjustments to his team's lamb shank entry, which ended up taking second place.
Flattened lamb shanks with colorful bell pepper garnish.
Lamb shanks with white beans, croutons, parsley & more.
Lamb shanks with roasted heads of garlic.
A collection of entries heading into the judges.
Tostadas are a popular vehicle for serving almost any mystery meat.
A heaping pile of lamb shanks on a bed of greens with berries. Beautiful!
Aces & 8's tending one of their WSMs.
Continued...
