We usually announce the Edgewood Picnic Event well before now. But this one is special…VERY SPECIAL.

This year, we have the good fortune to host the Inaugural “BBQ to the RESCUE!”. This event will be cooked by Firefighters only. Unlike other BBQ cook-offs, there will be no prize money, only a very special challenge coin struck by the Northwest Mint, for the winners. All proceeds will benefit the Northwest Burn Foundation.

This type of event has been on the drawing board since November of last year. A local firefighter and myself started brainstorming this last fall. After we had it roughed out, we brought it to the attention of the Board of Directors of the Northwest Burn Foundation. They thought it was a great idea, and the rest, hopefully, will soon make history.

A website will soon be up and running, that is dedicated solely to insuring this becomes an annual event, with national implications.

I haven’t planned an event of this stature in many moons. I am thrilled to be associated with the men and women who make up our Fire Stations, that so courageously put their lives on the line for us everyday.

I am equally thrilled to have the opportunity to work along side the Northwest Burn Foundation, who tirelessly insure that burn survivors in our area, get the care that they need. I am pleased to be able to offer them a way to receive more donations for the wonderful work they do.

Look for updates, news, stories, etc. It is scheduled for August 14, at the Edgewood City Park. I have included a picture of the logo and invitation, sent out to 95 Fire Houses, just in the state of Washington. The Firefighters are throwing out a challenge, to each other, and you know how competitive they are. In the logo, you will notice a Fireman's Axe and a Spatula, Crossed behind a Badge. We all know how proficient they are with saving lives with an Axe, let's see how proficient they are at "Swinging a Spatula" to continue to care for the lives of those they have saved.


So in turn, I am challenging my readers to come out and support this unique and worthy event. It promises to be a great time for the whole family.

By the way, if you follow this website, and you are curious...I will, along with "Badges, Brews and BBQs" be vending this event. Again, all proceeds going to the Northwest Burn Foundation. So drop by...and help us try to fill the BBQ version of a "Firefighter's Piggy Bank".

A Teacher Tells, A Good Teacher Explains, A Better Teacher Demonstrates, The Best Teacher Inspires...

Author Anonymous…

I have gotten literally dozens of queries on our BBQ classes…why no posts…when are they scheduled…who is coming…what are the topics this year? Etc.

Thank you for your interest and your questions. We are extremely flattered and humbled that y’all would even consider a BBQ class here at the ranch. Like I have always said "I don't know who was having the better time at those classes...you or us!"

I’m sad to announce there will be no formal class at the ranch this year…so much to do...so little time. By request we have agreed to teach two out of state classes… one on whole hog and the other on BBQ, Low and Slow.

A BBQ road show. I felt we had to reach out and touch some of those folks who could not come to us...a little more work but if we can expand the concept of low and slow beyond the comforts afforded here at the ranch... BBQ will be all the better for it. (I only wish we could take the pizza oven!!!)

I have also agreed to donate some spare time for travel to various fire (engine) houses across the state to teach and demonstrate BBQ to many of the brave firefighters who daily, put their lives on the line for all of us. How rich is that, teaching firemen amd women how to control a fire!!!


Our goal is to have an interdepartmental cook-off between Engine House’s across WA. to raise funds for the charitable organizations they support…more on that as the specifics are worked out.

As always we are committed to helping all past, present, or future students of low and slow with any questions on cooking, pits, BBQ wood or??? I’m never to busy for you! Simply use the contact button on the home page for an email response or better yet give me a call or stop by…We'll leave the light on for ya.

As long as I have the soap box dusted off from a couple of other articles this week, I might as well stand on it one more time today, before I put it away to gather some more dust.




In the Pacific Northwest, if you go to someone’s house needing something, and ask for it, they will help you out. In the South, if you stepped up on the porch, they would ask you if you needed something, provide it, and then insist that they “feed and water” you before you leave.

This holds true for BBQ competitions as well. Some of the friendliest people around are BBQers. If you forgot something, it will magically appear from a fellow cook. I have found this to be true, time and time again.

BBQ originated in the South, how far “south” is debatable. But, BBQ and hospitality go hand and hand. Southerners do BBQ for the love of the “art”, and are willing to swap stories, techniques, spices…whatever it takes, to perpetuate the love of good BBQ. It is more a matter of pride and tradition, and we all know how much the South loves their traditions.

I have traveled the back roads of Tennessee, Alabama, Arkansas, Oklahoma, Georgia, Florida, Texas, the Carolinas, Kentucky, and the Virginias. Not only have I competed in many places, but also I have talked and experienced BBQ with every old Southern gentleman/lady I could find…this is from whence I speak. They will tell you exactly how they “do” it…confident that even with this knowledge, it would take you years to be able to emulate what has been passed down to them for generations. Without this worry, they are more than agreeable to spin yarns about what works and what doesn’t.

In the early days of BBQ competitions here in the Pacific NW, this “southern” hospitality was easily found in any cook off you attended. In any tent, you were welcomed, whether you had questions, forgot your tongs, or didn’t bring enough apple juice.

As the cook offs have evolved, it seems to us “old timers” that were around in the early days, that we have lost some of that sense of hospitality, and it has been replaced with the spirit of competition. This is not to say that hospitality does not exist, but it is tempered with the need to protect, in some cases, “proprietary” knowledge in hopes that these “secrets” might be the perfect “potion” for fame and fortune.

If you were not around in those early days, the distinction between then and now, is difficult to perceive. Something like that old question, “What does love feel like?” If you haven’t experienced love personally, there is no way it can be described. There are no words to adequately convey what a “feeling” truly is.

One has to wonder if the “love” of the “low and slow” has been replaced with the “love” of winning. Don’t get me wrong, I am all about a good friendly competition, but you will notice I put friendly before competition, as us "old timers" believe it should be.

Not saying that BBQ competitors are not friendly these days. Far from it…they will jump in and help out anywhere they can. But…BBQ was originally a treat for families. It was invented for large family gatherings, not for ribbons, trophies or TV screens. It was never intended to be a “performance” but a labor of love and knowledge of “low and slow”. Perhaps the distinction here is the difference between how you treat your friends vs. how you treat your family. You want to help your friends; you take care of your family. This trend is not intentional, if you will, but a natural evolution. As a family grows, the members can’t be as close as they once were. The BBQ family is growing, and suffering it’s own “growing pains”, including losing some of the “intimacy” that once existed out on the competition trail.

Just another reminiscence of the “Good Ole Days” (since I am a Grandpa…)

Take some like-minded individuals stir with a sizeable monetary investment

Place on some asphalt or in a grassy park …

Gradually fold in a charitable organization and a standard set of rules.

Add a dash of competitive nature and a generous amount of good intention and some high expectation.

Mix well with good will and let simmer for two days in the elements.

Place in a closed 9x9 Styrofoam container and hope for the best.

After a couple of hours, sprinkle with some trophies and ribbons and add just a pinch of cash.

When done to medium or medium well, examine the comments on the scorecards…repeat in about a week at another location.




It has been said “The definition of an insane BBQ cook… doing the same thing over and over again…and expecting different results.”

Dusty Puddle
BBQ cook

Well I’m really dumbfounded! I thought we would be swamped with recipes with all kinds of ways to prepare Specially. Processed. American. Meat or Spam as I call it. Only one recipe! Well 2 actually, but the last two guys sent a picture showing them getting ready for a test run…



Back to the drawing board!

The New Years first cook-in could very well be entered by hundreds of teams! We might possibly have teams from all over the US and Canada to compete and vie for the chance to become a BBQ legend??

This could turn out to be a riot!

There is no entry fee, turn-in boxes, travel, or set-ups/ teardowns, or all night vigils of BBQ pits, these are specifically prohibited and could result in immediate disqualification. Each team will compete in the safe and comfortable confines of their home. Thus we can virtually assure perfect weather for this event.

We thought this might be fun, get you some pit time, and be a good way to feed your holiday guests on the cheap, kinda like a two-fer!!

Ladies and Gentlemen…Boys and Girls and all the ships at sea, may I invite you to participate in the very first Virtual Spam® Cook-in. (Its hard to hold back the tears, huh.)

I have a possible set of rules below, and we can follow these until such time as better ones take their place… if you can help to improve them please send your suggestions to applecreek_woodman@applecreektimberinc.com any/all changes will be considered in the best interests of this international event.

Check back often for possible rule updates.



Spam® Rules

The winner will be the person whose recipe is cooked and chosen to be the best submitted…you will not cook and judge your own entry!

1 submit your name along with your Spam® recipe via email to applecreek_woodman@applecreektimberinc.com
(Your name goes in the brown Stetson, your recipe in the black one assuring no mix-ups will occur)
You will then be paired with a recipe submitted by another entrant, this is the entry you will cook and judge.
A master list with the original recipe and the person who submitted it will be kept separate to determine the winning pair.

2 your recipe will be randomly drawn and then paired with a randomly drawn name from the other hat. The pairings will be announced on Dec. 30th by 1 pm PST. You will receive your recipe by email.

3 The recipe may contain up to 10 ingredients commonly found in the average fridge or pantry. No garnish allowed.

4 you will be asked to follow the recipe assigned to you exactly as submitted …no improvisations or substitutions please! (All the more reason to use common fridge and pantry items) No alcohol allowed while preparing the dish, this is a family event, all red plastic cups are subject to inspection for possible rules violations.

5 you must cook and judge the recipe assigned to you and rate it 1-9 (honesty is the best policy) Decimal points allowed.

6 send the score you have given with any comments you might have, and if possible, a picture of the completed dish to applecreek_woodman@applecreektimberinc.com by noon Jan. 1,2010

7 all entries and names will be held in confidence until the results are announced, the top 3 names and recipes to be published with winners consent, naturally.

8 In case of a tie, the winning entry will be decided by a coin toss in special room set up for that sole purpose.

9 you must use either/or wood, charcoal, gas, petroleum, electricity, solar or wind power to cook your entry, due to public safety concerns nuclear fusion will not be allowed at this years event.

10 Grand Champion receives a virtual trophy, Reserve Grand, a virtual ribbon, 3rd place a slightly smaller virtual ribbon

Deadline for recipe submission is 11:59 pm PST Dec. 27th 2009

Returned scores must be sent on or before Jan 1, (12 noon PST 2010

Announcement of the winners will be at half time during the Rose Bowl game. If the network decides not to post the results (they are not returning my phone calls, neither is Good Morning America) the official web site for the winners is… http://www.applecreektimberinc.com/

Please feel free to pass this information on to friends and neighbor’s…this event will take place rain, shine or ridicule!

Good Luck everyone…and may the Spam® be with you!

We are not affiliated in any way with the producers of this fine product… http://www.spam.com/

From a previous comment post, I have been asked to further expound on four basic topics:

*"Use of automated or semi-automated units"
*"Cooking large quantities of meat, allowing a range of choice of what is submitted to the judges"
*"Being a former or current BBQ judge whereby providing a good indication of what current group of judges are being
taught what to look for in good BBQ"
*"Appearance affecting scores"
*"What specifically keeps me in the top group"

I will address each one of these topics individually. But before I get started, I must, once again, step up on my “Soapbox”.





Use of automated or semi-automated cookers:
I have done numerous “silver box” articles concerning the use of pellet/gas/electric log burners and the various combinations of these. Since the rules allow these types of cookers, it goes without saying that you will have winners coming from these ranks. If the “art” of the "low and slow" from less automated equipment loses popularity, you will see more and more winners from the "automatic" crowd. We are becoming an “instant gratification” society, so using these automated methods is probably inevitable.

Personal Anecdote as an Illustration of this point:
Several years ago, I was cooking an Oregon State Championship contest in Lincoln City, OR. A team I knew well was using an FEC 100. They had their chicken and ribs turn in times reversed. They thought ribs was before chicken in the turn ins. When they realized their mistake, a simple twist of the dial on the FEC had their chicken done in 45 minutes, in time for the turn in. Had they been using a “low and slow’ type cooker, this would not have been an option. Even though they “fast tracked" their chicken in order to make the turn in time, they still placed.

Cooking large quantities of meat, allowing a range of choice of what is submitted to the judges:
If a cook has room on his cooker and can utilize the space for extra meats, in the four categories, they will usually do it. It is costly, but it is their cost, their pocket book, their choice. No two briskets are alike, shoulders, or racks of ribs, and needless to say, neither are chickens. The individual cook has enough experience to taste the differences between, say, four shoulders and pick the one, he or she believes the best, to put as their entry in that category. This is simply “hedging their bet", if you will, on the quality of the meat. They do not want their placing in the competition coming down to an inferior meat, rather than their ability to cook. By looking at a raw brisket, for example, it is impossible to judge what the final outcome will be with that particular piece of meat. In this scenario, the more briskets cooked, the better their chances are on one of them being the “perfect” one.

Personal Anecdote to Illustrate:
At an Idaho State Championship in Boise, ID, I personally watched 12 pork butts cooked on one pit. Each one was individually evaluated and eventual selection took 1st place in that category.

Being a former or current BBQ judge whereby providing a good indication of what current group of judges are being taught what to look for in good BBQ:
Taking a BBQ Judge Certification Course can do nothing but help a competitor in his/her efforts cooking a BBQ contest in their local area. Each BBQ association teaches methods and criteria for what is considered perfect BBQ in their region. So if you intend to compete nationally, you would need to understand the differences and similarities of the different organization's judging criteria.

Personal Anecdote to Illustrate:
As you may or may not know, I am a CBJ. Did it help me place in BBQ events? The short answer is “Yes”. As far as what they are taught in a BBQ Judging Class, a judge is taught what is acceptable in appearance, and is given instruction on what tenderness/texture should be in the four categories. “Memphis in May” Judges, for example, are advised that if you can take a piece of pork shoulder and roll it into a ball in your mouth, it is over done. A KCBS Judge is taught meat from the rib should come clean from the bone with “a gentle tug of the tooth” with no meat left on the bone. The rest of the rib should be in tact, and NOT “fall off the bone”, such as advertised by many restaurants.

Appearance Affecting Scores:
Appearance DOES affect scores…the question is “Is it the meat appearance, or the garnish/overall “look” of the turn in box? It stands to reason, if you are going to be selective on your meats, to cook and prepare them for appearance, the same should be said about your garnish. How important should the appearance score be, and what exactly should it be judged on, remains a debate that has been longstanding in the BBQ community. Just as judging criteria is different from region to region, what is allowed as a “garnish” also varies widely, depending on where you are competing. For example, there are some associations that will only allow a piece of aluminum foil in the bottom of the box as “garnish”.

Personal Anecdote to Illustrate:
Some years back, I invited Chris Lilly, World Champion, many times over, and Dr. BBQ, noted author and successful competitor, to teach a BBQ class prior to the Post Intelligencer Cook Off in a Washington State Champion. They graciously accepted and taught an outstanding class, which included “Presentation”.

After the class, the two competed as a team, in the aforementioned BBQ contest. Again, I personally observed Chris Lilly building his presentation box, according to the garnish rules at that event. (KCBS sanctioned) Chris is primarily an MIM (Memphis in May) competitor. His immediate cooking area was surrounded by curious on-lookers. When he was finished preparing his entry, their was a spontaneous round of applause from the assembled crowd. I have never, in my 20+ years of professional BBQ, witnessed this amount of enthusiasm for the appearance of a turn in box. It goes without saying, that if the crowd was moved to applause, obviously this affected the judges scores as well. They won.

This last question was posed from a reader of this website..."What specifically keeps me in the top group?":
While I am flattered by the reference...first of all, I have not seriously competed in years, so who is to say how I would fare cooking in the ever changing world of BBQ competition. My new challenge these days, is to promote the passion of BBQ and one of the ways I do this is to host BBQ classes. I try, annually, to bring in seasoned and accomplished BBQ competitors as guest instructors, in the hopes that each year a fresh perspective is offered to the students.

Personal Anecdote:
I often hear from my former students that, many times, the cooks that “take the walk” across stage came from one of our classes. Does taking our class make a difference? I do not know. I do know that we concentrate on the basics and encourage each class to incorporate their own ideas and personal tastes in what “perfect” BBQ should be.

Each time I hear of one of our students going up on stage, I am thrilled and proud of their accomplishments, and personally believe that their own skills are what brought them there…not ours.

If you decided to build a house, your tastes may range from a “modern marvel”, to a traditional ranch, or maybe something in a more nostalgic Victorian vein, but…if you don’t start with a solid foundation, and then add your own personal passion for the outcome, you project will not be a success. I try to help with the foundation of BBQ skills, and hope that I instill the same passion for BBQ in the students, that I have had these many years.

In Summary...
What does it take to consistently win? Whether it be new equipment, large quantities of product to choose from for turn ins, fancy turn in boxes, understanding what any particular group of judges is looking for…this is all part of BBQ competitions today. But…bottom line…there is no “magic” answer to this question. In my personal opinion, Passion = Points in a BBQ contest. If at first you don’t succeed, practice, practice, practice….until you do.

And, of course, before I stow the "soapbox", this article gives me yet another opportunity to put up a favorite tune which I personally think is relevant to the discussion.

Between deliveries and catering the last couple of weeks, the only contact I've had with the outside world lately has been via my BlackBerry. I can read my messages and hear my messages, but to put an article up is beyond it’s capabilities…let me rephrase that…is beyond MY capabilities.

I am finally back at the ranch with some time for reflection...

A week’s worth of emails gives rise to the subject of this article. Please note…this is my opinion only and does not reflect on anyone but myself.

“Rick, what has been winning at the big BBQs?"

“Was it the wood, the sauce, or what?””

“Did you see what won at the American Royal in Kansas City?”

“I would sure like to talk to you about some BBQ?”

The one recurring theme to all the inquiries I get from competition cooks is what does it take to win, and win consistently?

My answer may surprise you…
In my opinion, what I see happening to the “BBQ kitchen” under a tent out in a park somewhere, is much the same thing that has happened to our home kitchens over the years. Microwaves have replaced ovens…popcorn poppers replaced a pan with oil and kernels in it. Electric cookers, such as the FEC or similar cookers, seem to be slowly replacing wood or charcoal fired pits. While the final product is perceived by the judges to be “the best in show”, I am concerned that the judges may be losing sight of the “art” of the cook, and concentrating too much on the “latest and greatest” gizmo or their personal taste preferences.

A comparison comes to mind…
If you had a car race, with two drivers. One drove up in a "Classic" 55 Ford, the other in a 2009 Lexus. Both have the same basic equipment…automatic transmissions, motors and gas tanks. The drivers were given the location of the finish line. The 55 Ford was given a map, the Lexus an address for his on board GPS system.

The race is on….but…both hit the finish line at exactly the same time. So the winner had to be determined on skill, which one would you consider to be the most skilled driver? The one with the most gadgets, and the flashiest “ride”, or the one that had to get there using his wits and experience to find the finish line using only an old fashioned map? The obvious answer would seem to be the one that used his wits…

But the trend in BBQ competitons today, would seem to suggest that this race would be a tie…the skill of the drivers would not be considered a factor, nor the route they took. As long as they made it to the finish line, they were eligible for a trophy. And who won would boil down to which car struck the judges personal taste in vehicles.

Cooks and cookers don’t win BBQ contests, as you may be led to believe. It is the scores given by the BBQ judge. And what is intended to be, and should be, an objective review of the art of BBQ, has come down to the personal tastes of the judges for what they think BBQ should taste like. And since the judges are different at every competition, there is no way to be a consistent winner in BBQ competitons today, unless you are an expert at geography, culture, and local taste preferences. These skills seem to have replaced “the 55 Ford”.

In others words, cooks are being judged on how well they can guess what taste each judge prefers, rather than being able to concentrate on the skill of creating authentic slow cooked BBQ. So…what wins in Mobile, AL, is not necessarily even going to place in Seattle, and vice versa.

I will leave you with this…this was overheard in passing by a well established and respected BBQ competitor. The conversation was between two “certified” BBQ judges in our area…

Judge 1: “The stuff today didn’t seem to be as good as last weeks.”

Judge 2: “Yeah, I know what you mean. I had to give some low taste scores again, because I could taste Oregano in the rub. And you know as well as I do, Oregano belongs in chili or spaghetti, not in a BBQ contest.”

While it’s actual origin is not agreed upon, many believe that BBQ originated from “barbecoa”, a Mexican style of cooking. While many consider oregano to be an Italian seasoning, it is also widely used in Mexico and other Latin American countries, and has been for centuries. Many, many countries lay claim to being the "one" that invented BBQ, so almost any ethnic, or "exotic", if you will, spice could be considered "authentic" BBQ seasoning. So, why does this judge, or any judge, believe he or she can decide what spices are “true” BBQ flavors, and what are not?

To comment on a comment made by a reader, who stated "I wish I could see more BBQ cooks out there." Perhaps we have hit on why he is not seeing more cooks out there...maybe they LIKE Oregano...or maybe they like some other flavor profile that the judges they have been exposed to, do not care for. They don't understand why they do not win, so they figure what's the use?

I rest my case.

By the way, as a reward for “hanging in there” until I stepped off my soapbox, I have included this song…I happen to LIKE 55 Fords…and Oregano, for that matter.

One of our guest instructors at the Klose Encounters Klass here at the ranch last May made a pretty darn good showin’ for himself and his Krew at “The American Royal” this past weekend.

BBQ Pits by Klose made a coveted trip to the stage…9th in chicken! Remember folks there were 480 plus teams at the open, a big YAHOO for MR. Klose is in order. The Klose bunch did an outstanding job by garnering a 70th overall in the open, did I mention 486 teams competed! Nice job guys! And gal!!

I understand some Northwest teams did our part of the country proud also...congratulations to those teams, great job! Keep up the good work!!

Soon as the party ends at the Klose Kamp, and the margarita machine runs dry, I’ll fill you all in on the how’s, what’s, and why’s…’till then how about a big CONGRATS to BBQ Pits by Klose!!

And y'all please remove them Stetson's while we play this in honor of Klose Pits...

ITEM 1: After all the discussion regarding brisket and shortening the BBQ time it appears there is no reason we could not cook the main meats (BRISKET, PORK SHOULDER, PORK RIBS, and CHICKEN) for a "lite" BBQ. Correct me if I am wrong but if my memory is correct, during one of the older BBQ classes we cooked all these meats in that one day class. Not many places in the country conduct "LITE" or one day BBQ events other than PNW. I am not sure what the original purpose of the LITE BBQ was but it seems it would be ideal for:
---Encouraging NEW COOKS to participate
---A good place to practice recipes and techniques
---Good venue for those who can't devote a whole weekend to BBQ

If this is close TO THE PURPOSE of lite BBQs then maybe this might be a good avenue to hone the BBQ skills on the main meats.

ITEM 2: CHICKEN: Seems like cooks fall into a "rut" and cook chicken for competition the same part(s) each event. What if it was specified say breasts one time, thighs another, wings the next, etc. to broaden our skill base. I know doing whole or half chickens are especially difficult for some (like me) but would force cooks to try new ways other than thighs each time.

These are just some random thoughts and hope they don't offend anyone.

Alan