This last weekend we were in Burlington Kansas for the 11th Annual WildBlue BBQ Cookoff. The event is held in Kelley Park along the banks of the Neosho River.
Not only is there a barbecue competition, but there are several other things going on as well. They had some food vendors and I heard one of them had Red Velvet funnel cakes but Kristi is on a diet so I didn’t get one. They also had several activities for kids including a pedal tractor pulling contest as well as crafts and other displays.The main attraction rolled in early Saturday morning; the world’s largest Idaho potato! And just for the record, they spelled it without an e on the end.
The potato is 28 feet long and 12 feet in diameter, weighs 12,130 pounds and took one year to build. A few fun facts: it would take more than 10,000 years to grow a potato this big, it would make 1.4 million french fries and would take 2 years and nine months to bake!
Friday evening the cooks have the opportunity to participate in the Hors D’oeuvres, dessert, and pit theme contests. For each a group of 6 judges come to your site to judge your entry. For the Hors D’oeuvres we did Moink balls and Bracon which the judges said they enjoyed. We even gave them a beer to wash it down with but still didn’t get a call. For dessert Kristi did a layered brownie that included a layer of Turtle cookie dough, Oreos, and brownie mix and baked in the grill. This was topped with home made ice cream, caramel sauce and pecans. Again the judges seemed to like it but we didn’t get a call. I think if the contest would have been decided based on the highest calorie count we would have been a shoo-in!
My sister Donna came down Saturday to visit and it was an added bonus to spend some time with her. We also got to see some of our BBQ friends that we had not seen for several months.
In addition to the regular KCBS categories, there was sausage and cook’s choice entries. For the sausage I ground the trimmings from our pork butts and ribs and added a sage blend seasoning mix. We grilled the patties and turned it in without any sauce and took 6th place.
As often happens, we had forgotten that we’d signed up for cook’s choice so it involved a mad dash to the local grocery store to see what we could come up with. We decided to do something cool since the heat index was over 100° and it was going to be the last category turned in. It was a total experiment, but Kristi turned in grilled watermelon with a lemon glaze and home made ice cream. It was really different and came in 7th.
There were some really good teams cooking this contest and after our last 2 outings we were planning to consider it a success if we got our name called even once. as it turned out, we got 2 calls for the 4 KCBS categories taking 5th in ribs;
and followed that up with a call for 6th place pork;
We did not do well in chicken or brisket so those need more work but maybe we’re on the right track.
Today’s Tip: One of you first accessories to buy as a grill master is a good quality thermometer.