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Jason - 3 Eyz
Site Admin
Joined: 10 Jan 2008
Posts: 260
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 Posted: Wed Mar 12, 2008 8:27 pm Post subject: "New Generation" |
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It's become obvious through reading posts, introductions, etc., as well as meeting teams, that there are quite a few 1st and 2nd year teams, as well as 3rd year teams (as we are). I think its great that there is an influx of "new blood" into the circuit and really shows that the sport/art of competition BQQ is truely up and coming. And to think, 3 years ago I had no clue that this even existed... Now I look at at least 3 forums every day (sometimes 2-3 times a day), own a BBQ spice company with my good friend, compete at least 6 times a year, have traveled to KC for a contest, run our BBQ team website, and also the MABA website. I guess you can say that it's got a hold of me like everyone else. And through all of this, I've met some of the greatest people I have ever known.
Ahhh.. yess..... the annual self reflection while trying to make the days go quicker until Salisbury!!! Can't wait!!!
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3 Eyz BBQ
PO Box 2405
Elkton, MD 21922
www.3eyzbbq.com |
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hog feathers
All-Star
Joined: 31 Jan 2008
Posts: 126
Location: Media, PA
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| Posted: Wed Mar 12, 2008 8:39 pm Post subject: |
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Jason,
I've been competing since 2002. I know you and Dan are well accomplished in your own right, but to me you and Dan still seem like newbies in a way. 
But seriously, I know what you mean. It's a growing "sport".
A few years ago I was at my sister's apartment in CT, talking with some of her firneds. They asked me what I do for kicks and I told them: I'm into competitive BBQing. They had such a laugh, as they had never heard of such a silly thing.
Well, two years later, the same friends of hers are begging my sister to come out to competitions as it is such a rave now.
Life is funny.
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TS250
Carolina Pig Roaster
(2) WSM's
Weber Kettle |
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Jason - 3 Eyz
Site Admin
Joined: 10 Jan 2008
Posts: 260
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| Posted: Wed Mar 12, 2008 8:50 pm Post subject: |
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I like being the newbies still.. We can sneek up on people. I know what you mean about telling people what I do for kicks in regards to BBQ. Nobody fully understands it until they come out to one, especially if they are foolish enough to be near our site between 11am and 1:30pm..
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3 Eyz BBQ
PO Box 2405
Elkton, MD 21922
www.3eyzbbq.com |
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backporchbbq
Benchwarmer
Joined: 11 Mar 2008
Posts: 44
Location: Harleysville, PA
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| Posted: Thu Mar 13, 2008 3:41 am Post subject: |
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We have been smoking for 2 years, but competing for 1, this is our second year. I only knew what it was from FoodTV. My first competition there were 5 teams where it was either their first year or first comp. Hopefully it continues to grow.
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Josh Ehrhorn
Meadow Creek TS 120
Weber Kettle
Weber Gas
Weber Smokey Mountain |
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VA BBQ PIRATES
Overpaid Broadcaster
Joined: 29 Jan 2008
Posts: 381
Location: Springfield, VA
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| Posted: Thu Mar 13, 2008 5:35 am Post subject: |
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Jason - I know what you mean about this BBQ thing getting a hold of you. This is our second year and BBQ has taken over our lives. Endless weekends of practice, a cabinet full of rubs & rub ingreadiants, I have 7 BBQ forums in my favs (but only read 3 daily), I'm always looking for stuff to add to our web site. (I need to exchange links with more teams), I'm going to Vegas Saturday and plan to spend the time on the plane revising our timeline for Salisbury. I have 4 smokers and 4 grills. It's a compulsion!!
The funny thing is the first time I went to a BBQ resturant I cried and screamed the whole way there - I wanted pizza. (I think I was 5 or 6)
Hopefully it will get better some day.
Tom
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 381
Location: Perryville, MD
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| Posted: Thu Mar 13, 2008 5:36 am Post subject: |
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I had the opportunity to complete twice back in 1994/1995. At that time I didn't think much about it. After moving back to Hawaii, I didn't think twice about it, but we did do alot of quick smoking there, with full pigs buried "kalua" style.
Our row of townhomes started having these backyard bashes on Memorial Day and Labor Day, once we moved back here to Maryland. It just grew from 4 families in the backyard, to Mike and I smoking almost every weekend. Its been great, and I have had the honor of meeting some of the greatest people around.
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
www.biguglybbq.com |
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Tiki Wolf
Coach
Joined: 10 Mar 2008
Posts: 159
Location: Abingdon, MD
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| Posted: Thu Mar 13, 2008 12:35 pm Post subject: |
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Tim and I have been smoking for a little while, maybe about 7-8 years. I had bugged him on more than one occasion to compete in the competition in Bel Air, but he was helping out the Porkitects at the time. In 2005 he competed and won the Tailgate Challenge there. I was in Bermuda and missed it. In February 2006 he asked if I'd like to compete with him and here we are, on the threshold of our 3rd year!!!
The great thing is the people. Tim wasn't able to be in Dover with me, and I, along with a few other teams, got clobbered by the wind storm. The teams around me all helped me out lending me supplies as well as cover. Of course it's about the Q, but it's about being good neighbors and helping each other as well, which, for me, makes a great experience.
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Keith
Smokey Bottom Boys
Porkers in Paradise
Bel Air, MD |
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Pig Headed
GM
Joined: 12 Feb 2008
Posts: 245
Location: Middletown, De
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| Posted: Thu Mar 13, 2008 4:54 pm Post subject: |
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I am so happy that I "found" this passion. I didn't even eat ribs 3-4 years ago. After seeing it on Food Network, I thought it looked interesting. I went to my first comp. at the innaugeral Bristol in '05. I met Mark of Hog Feathers, the Purple Turtle gang and a few others. Mark was kind enough to let me taste one of his ribs and the rest is history. The kids bought me a chargriller for my b'day and I've been hooked since then. Mark invited me to do a couple of comps with him in '06. Last year I formed our team with my son,son in law, nephew and friend and we cooked in 4 comps. Going crazy waiting for Salisbury. I've spoken with a few of the new teams and more than one credit the Food Network for turning them onto our "sport". Haven't really seen many shows about it in the last couple of years.
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Ron
Pigheaded BBQ team
CBJ#9002 |
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Buttheadbbq
Starter
Joined: 30 Jan 2008
Posts: 59
Location: Norristown,Pa.
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| Posted: Thu Mar 13, 2008 7:05 pm Post subject: |
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This will be our 4th year. we started in 05 at wildwood. me and my wife and son were down for the bbq and blues couse i'm a big fan of blues. well we were looking around and i started thinkin(first mistake  ) i love to cook, we can do this  . lets get it on!!!!
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Butthead bbq- no iq requierd |
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watg?
GM
Joined: 27 Feb 2008
Posts: 235
Location: Street, Maryland
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| Posted: Thu Mar 13, 2008 8:01 pm Post subject: |
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This is our second year. I had been thinking about starting a team since 2004. But 3 kids in high school keep me busy for a while. I spent those years reading the forums and checking out the occasional contest. The youngest graduated last June and I was finally able last year to put a team together. We really had fun, I am lucky to have a good group of guys on my team, good friends all. We have met a lot of very fine folks on the circuit who have welcomed us as friends from day one. I think that’s what I like best this sport, everyone treats each other like old friends, it’s a great group to be associated with. I am with Keith on that one. When you take the good people, then toss in some good food and cold beer, well, it don’t git no better en that!   
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george
who are those guys? BBQ team
street, maryland
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Smokin' Gnome BBQ
GM
Joined: 14 Jan 2008
Posts: 246
Location: Shippensburg PA
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| Posted: Tue Mar 18, 2008 6:39 pm Post subject: |
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this will be my 2nd year as well, Hopefully I can steal someone elses food to turn in!!!go figure.
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Fat Angel
Rookie
Joined: 04 Mar 2008
Posts: 21
Location: Chatham, NJ
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| Posted: Tue Mar 18, 2008 8:45 pm Post subject: |
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You couldn't have put it any better Jason. I was fortunate enough to have a girlfriend who's uncle really knew how to cook good Q. When Rich competed in his first contest he had to drag his sister (my future mother in law) to the contest, all she did was complain the week leading up to it. By Sunday after the awards she was calling us and telling us we had to go to the next one, and that it was the greatest thing ever. Turns out she was right.
Fast forward a few years and our own team is going into it's 2nd season and we are opening up a bbq joint.
Who thought that we would have a BBQ rehearsal dinner, catered by Hog feathers no less.
It is the great people that make this the best hobby.
and BTW, your not a newbie anymore.
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Steve
Fat Angel BBQ |
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