National BBQ Month Recap

National BBQ Month Recap

Posted by Jody Flanagan on 31st May 2019


What's up, REC TEC family?

We've been all over the Southeast these past few weeks, all in celebration of National BBQ Month! It’s been hotter than usual but, luckily, the rain has stayed away from our competitions. With that being said, let’s take a look back at the eventful month we've had.

Boss Hog Cook-Off

May 10th - 11th, we were in Waynesboro, Georgia for the 14th Annual Boss Hog Cook-Off.

Killer B's BBQ (Jim and Jan Burg) won 4th in Chicken Wings and 5th in Dessert, placing 21st overall, using the Bullseye RT-B380! Hold Your Horses BBQ (Cary Chasteen and Doug Maslen) won 15th in Pork and 3rd in Ribs, which placed them 12th overall. Hot Wachula's (Matt Barber) won 1st in Chicken Wings, 10th in Chicken, 3rd in Pork, and placed 7th overall. He used his  Stampede RT-590 for the wings and chicken, to great success! Competing alone is incredibly difficult, but Matt made placing in the top 10 look easy. Each of these competitors are REC TEC family members, so CONGRATULATIONS to them! Thanks for doing us proud. Reserve Grand Champion went to Barrel Fever of Evans, Georgia (right down the road from REC TEC headquarters). Congratulations to the Boss Hog Cook-Off Grand Champions, Sauced! BBQ Company, all the way from Denver, North Carolina. The rain was off and on overnight, but it held off during the event. We saw lots of REC TEC grills out there rolling smoke and producing beautiful turn-in boxes. Thanks to the organizers for holding a family friendly event... John Dillion had a blast playing all day while I tasted all the People’s Choice entries!

Memphis in May World Championship Barbecue Cooking Contest

We started our trip on May 12th to set up the Black Mamba a day early.

Being in position early set us up for success all week. We were always a day ahead. On Monday, we got the Mamba parked, met up with friends, and planned for the busy week ahead. On Tuesday, we cooked a whole Alaskan salmon during the day and watched the Cattleman’s BBQ sauce wrestling event that night. If you've never seen grownups wrestle in BBQ sauce, you are missing out! Wednesday is when the competition began. We cooked a whole hog porchetta in the  BFG RT-2500, which fed hundreds of festival attendees and BBQ competitors. Thursday was the turn in for Sauce, Wings, Turkey, and the Kingsford Tour of Champions (pork butt) entries. We cooked all the butts on the Bull RT-700, and the wings and turkey were both cooked on the Bullseye RT-B380. Ray and the gang landed in Memphis just after lunchtime and got settled into the hotel, but immediately had to evacuate because of a fire alarm. Safety first! Friday morning, we prepped the whole hogs and put them on The Shed's iconic Willys Jeep smoker. We also cooked about 60 racks of baby back ribs... Child's play for the BFG RT-2500! These racks were devoured during the Prairie Fresh Rib Throw Down later that evening. Congratulations to contestant number 11 on the win! It's easy to eat 2.5 racks of ribs when they were smoked on a REC TEC! On Friday morning, the crew showed up just before 10AM. We started the day by visiting other BBQ teams and meeting with old friends. Later, we turned in our entries for Beef, Poultry, Seafood, and Exotic Meat. We turned in a cabrito, or young goat, that was cooked whole on the rotisserie of the WyldSide RT-A850! At the end of the day, some VIP pit tours came around to hang with us at booth H210. Buggy sat with the hogs all night to make sure the temperature stayed just right in the Willys jeep. When we arrived on site, energy was up and the team was excited about the hogs' appearance and flavor. We were in good position to finish within the top 10. Blind boxes were turned in at noon and the on site judging began at 12:15. Brad and the team were confident in how everything turned out once the three judges left our booth. Awards started at 6:30PM, but had to be rushed due to inclement weather. After all was said and done, we came home with 2nd in the Kingsford Tour of Champions, 9th in Whole Hog, and 7th in Turkey. We were very proud of our final standings, but it wasn’t the outcome we wanted. Everyone wants that trophy! Congratulations to Tuffy Stone of Cool Smoke on their World Grand Championship. We also want to shout out Boars Night Out on their 6th place Whole Hog victory. They had their WyldSide RT-A850 going all week! Team Mexico, B&B, and Sweet Swine O’ Mine also showcased the WyldSide during the competition. We had a blast, so thank you to everyone who stopped by to say hello. #WCBCC19

Jody danced his way through Memphis...

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Papa Joe’s Banjo-B-Que

There were 72 teams gathered in Augusta, Georgia to compete for $40,000 and the KCBS GA State Champion title.

REC TEC family members placed as follows: Hold Your Horses BBQ won 9th overall, Hot Wachula’s won 10th overall, and Killer B’s BBQ won 28th overall. Last but not least, REC TEC Grills finished 38th overall. We placed 17th in Chicken, 43rd in Ribs, 38th in Pork, and 47th in Brisket. We’d also like to congratulate Pig-Chicka-Cow-Cow on their Reserve Grand Champion title, and Under the Radar on taking home the Grand Championship trophy! Our Thursday load-in was a hot one with temperatures reaching into the mid 90s, but the crew at Papa Joe’s had been setting up since Monday and most of the event was already laid out. The Mamba was parked, our setup was ready, and we arrived Friday morning around 10AM to prepare for Funday Friday. Brooke Arnold, PR Manager for AB Beverage Company, gave us the lowdown on all the happenings for the weekend. We also showed our Facebook Live viewers some competition brisket prep and how to grill Mahi Mahi fish tacos. The Mahi Mahi was freshly caught by co-founder Ray Carnes himself! We enjoyed live music all day and night. Around 10PM we put a 170lb. whole hog (with room to spare) on the  Chuckwagon RT-TMG! Shortly after, we put the pork and brisket on the REC TEC for the competition. By Saturday morning our cooks were further along than normal, so they rested longer and were a bit tougher than we'd planned for. Our ribs usually take about five hours, but the heat caused them to finish in four. The chicken stayed close to our normal timeline, but we were most proud of our rib box! They looked amazing and tasted even better! The chicken looked good, but we knew the flavor was a little off. Our pork box looked good too, but the judges said “it lacked flavor…” When we went to slice the brisket, we knew it wasn’t our best. So, we sliced it thick and tried to doctor it up as much as we could. Getting zero calls makes you want to start again from scratch, but you can’t do that. You have to stay consistent with your methods and your flavors. As with any contest, we learned a lot and are very thankful for our rankings. We beat some exceptional pitmasters out there. Cary Chasteen, Matt Barber, and Jim and Jan Burg also represented REC TEC and made us proud! Once the competition was over, it was time to live the REC TEC lifestyle... The heat couldn't stop us from having a good time! We opened up the coolers and started picking the pig. Come Sunday morning, we loaded up the Mamba in record time and returned to our families to enjoy the holiday weekend. Thanks to all of our volunteers, and to all of REC TEC nation who showed up and hung out with us. One of them even won a brand new Stampede RT-590!

Check out a recap of all the blues, brews, and BBQ!  

Thanks for Following Along

We knocked National BBQ Month out of the park this year, and I can’t wait to see what June and July will bring. 

We’ve got some great things coming through the pipeline this summer, so stay tuned! Make sure to follow me on all social media and sign up for the REC TEC newsletter. Thanks for keeping up with me during National BBQ Month. Happy grilling, and we’ll see you at the REC TEC!

Bring some flavor to your summer camping trips with the portable Trailblazer RT-340!


ABOUT THE AUTHOR

Jody Flanagan is our resident REC TEC Grills Expert, where he can be seen on all social media platforms, including the weekly Funday Friday program. Jody has years of experience in the cooking industry and enjoys the art of grilling just as much as he loves the REC TEC Lifestyle. 

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