A Little BBQ Competition in Wine Country

Having found our way back to the hotel the previous night after a few wrong turns, I called for a 5:30 wake-up call.  At 6 am I rolled over and panicked.  I was supposed to be at the winery at 6 am.  

Chris Lilly checking the smoker.

 As I stumbled out of the car around 6:15 in the morning, a little frustrated there was no 5:30 wake-up call, Chris Lilly and his team and Pete Seghesio were already hard at it.  

Chris’ ribs were already on the smoker and the last of the rub was going on the Winery’s ribs before heading into Blaze.

Smoking a few ribs on my backyard smoker couldn’t compare with the opportunity to BBQ with some of the industry giants.  Even at 6 in the morning the trash talking between the teams was already beginning. 

Pete was pretty confident with a re-worked spice rub and sauce for this year’s event.  As it turns out, with good reason.  Apparently he and Chef Peter spent some time squirreled away working out the alchemy of rub, proofing liquid and sauce. (Now I had never really heard of the “proofing” liquid but it’s the secret to competition quality ribs.

Dr. BBQ's ribs ready to go on the smoker

Dr. BBQ came a little late to the morning so I had the privilege of spending time helping put the rub on the ribs before they went into the smoker.  Now, I’m not really sure what went into his rub, but I did notice a few green flecks in what was a paprika based rub (I think anyway).  

With both Chris Lilly’s Ribs and the Winery’s ribs in blaze, Dr. BBQ was using a pellet smoker. 

Reminds me a little of Ron Popiel (“set it and forget it”) as both Dr. BBQ’s brisket and Chris Lilly’s pork butts were on the smoker all night long.  It took some doing but the butts needed to move to make room for the ribs. 

 

Perhaps a little friendlier than in other competitions!

Pete checking the ribs on Blaze

Nothing left to do but keep the temperature on Blaze at the correct temp for the next five hours. It took a little doing as everyone went back to the hotel to freshen up leaving Mickey and me to manage Blaze – who’s a temperamental mistress!

After checking out the smokers in use, I wonder how it is that I can actually produce edible ribs on my Char-Broil offset box smoker. But working side-by-side with some BBQ Champions really taught me a few things.  One of those things – as my former father-in-law used to say – is to have the right tools for the job. 

Pete's secret proofing liquid was a little on the sweet side.  Not sure beside the sugar what was in the liquid.  Chris had taken his ribs off the smoker and added his proofing liquid to each rack and wrapped them in a couple of sheets of aluminum foil.  Even with with several pairs of latex gloves, I burned my fingertips.

Pete overseeing my rib technique.

Chris has been doing this so long I'm pretty sure his fingers are impervious to the heat.

With folks showing up early, it was time to take the ribs off the smoker. This is where Chris and Pete departed company. Chris added the proofing liquid to the ribs and put them back on the smoker while Pete wrapped them and put them in a cooler.

Dr. BBQ, Roxanne, Me & Chris Lilly

The only thing left was the tasting. Being schooled by Pete on the correct application and cutting of the ribs, it was in the hands of the guests. But that didn't mean that the trash talking was over. This was a very confident Seghesio team.  

Each of the teams also served a side entree.  I think that my favorite was the pulled pork tacos from the Lilly team.  Taking a few minutes to taste all the ribs and sides, I think -- albeit perhaps a little biased -- the Seghesio team's ribs were the best. Not only was there food, each station featured a different Seghesio Zinfandel.  From the Home Ranch to the Old Vine . . . something to match each of the features.

My sister-in-law with her magnum courtesy of Seghesio!

Dr. BBQ's sauce was really quite good but the ribs could have spent a little more time in the smoker. It was sweet but not cloyingly so. His brisket was delicious.

Frankly, only the underhanded use of a very cute 4-year-old nephew allowed Chris to retain the title – by a scant 9 votes.

Now to find a cute child to collect a few votes next year . . .

Actually, the whole event was a fabulously fun and well organized.  I'm sure that a few cases of wine left the winery during the event.  I know that my sister-in-law was the surprise winner of a magnum of wine in the raffle.  

Joe, Pete & Cathy Seghesio with Roxanne and me! Great friends

The only thing left was to have a few pictures made with a few of my new found friends and some friends made on previous trips.  Before leaving both Chris Lilly and Pete had a chance to try some of my own BBQ sauce.  Both provided some very positive feedback.

The folks at Seghesio really know how to put on a party. Events manager Dana M. really kept everything humming. Not only did they take care of all the arrangements for us for the two days, they managed to pull of a huge event without a hitch (that I could see anyway!).

But the day wasn't done yet. After a day full of pork and beef, we decided to try something a little different. After a few minutes to refresh back at the hotel, we went downtown Healdsburg for dinner.  Yes I know it's hard to believe that after a day of eating great food and phenomenal wines we were still going to eat. 

To mix things up a little bit we went to Willi's Seafood and Raw Bar.  We didn't want something too heavy so it was dinner tapas-style.  After splitting some oysters with my food-allergy challenged brother we had the cheese tray out on the patio.

So after a full day in wine country, a little BBQ competition, some great wines and a little seafood, it was time to rest up for Sunday. We were planning to visit some really fabulous wineries.

But that's for next week's blog.