Knocked out BBQ on the Bypass, and on to Moses Lake!

We had – as always – an absolutely awesome time at the BBQ on the Bypass in Langley, BC.  Once again Angie and David put on a first-class event.

JD Farms sponsored the “Black Box” event, where we were given three secret ingredients to cook with.  Those were two turkey legs, powdered molasses, and sundried tomatoes.  Came in 8th place, which was OK.  I, at least, was happy with the dish.

Christene entered the annual pie contest – the Great BC Bake Off – with a caramel apple pie.  That netted her third place, and a kick-ass gift basket from Well Seasoned.

In the big meats, we had our best showing of the year (hoping to follow it up this weekend in Moses Lake).  We placed 6th in Pork (I thought it was much better than 6th, but what can you do?), 6th in Brisket, 5th in Chicken, and 4th in Ribs.  All of these were good enough for 4th Place Overall.  While we’ve placed higher overall, I believe this is the first time in 10+ years that we placed in the top 6 in each category for an event.

We’re also getting the last tidbits ready for this weekend’s Basin Bash in Moses Lake, WA.  Along with the regular competition categories, Saturday has People’s Choice Chili that Christene is cooking, and a full Dutch Oven cook that I’ll be riding herd on.

While I have a good complement of Dutch Ovens, and have cooked a full range of dishes in them, this will be my first time cooking dessert, bread, and a main dish at the same time, and doing it for competition.  And doing it in a shortened time frame, what with setting up at 10 am and having the first turn-in at 3:00.  Here’s what I’m thinking…

Dessert will be a pineapple upside-down cake, kicked up with coconut, macadamia nuts, and spiced rum.  Wow.  That macadamia nut idea literally just occurred to me as I typed that sentence.  Awesome.  Yes, a pineapple upside-down cake is considered a “beginner” Dutch Oven dessert, but better to execute something easy well than something difficult poorly.

Bread.  I’ve been pondering which route to go with my bread turn-in.  For this one I think I need to go with a herb, garlic and cheese focaccia with sun-dried tomatoes and maybe dried black olives.

Then there’s the Main dish.  I thought over this one most of all, but have decided to do braised short ribs over polenta.  I figure I can make a nice thick, cheesy polenta topped with the ribs braised with red wine, tomato, and some other vegetables.

Hopefully I’ll remember to get some pictures this time ’round, and get those up here!


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