Hi everyone. I apologize for getting this blog up a little late but back in May I attended the Great American BBQ at Capitol Federal Park at
Sandstone and had a wonderful time. You may remember my adventure there last summer, where I attended as a spectator, but this year was an entirely different experience. Of course, the atmosphere of fun and festivity was still obvious, but this year I got to witness some of the hard work that goes into actually entering the contest.
I was able to shadow a BBQ team called “Piggys Going Postal” and experience first- hand how much actually goes in to creating a BBQ masterpiece, see my inside scoop interview below. Dan and his team showed me the ropes as they prepared their chicken, ribs, and pork for the judges and raced it to the judging tent. Because there is a specific time frame in which to get the meat to the judges, things can get pretty intense. Presentation is part of the judging, too, so the food not only had to taste good, but look good, too. Fortunately, Piggys Gone Postal was a fun loving group who showed us that hard work and fun can go hand –in-hand. 
Of course, if you aren’t a contestant in the BBQ, there is still much to do. My family and I
took a quick break from the cooking and checked out the fun. We rode some rides on at the carnival, played some games, watched a band, and of course indulged in some of the treats that were being offered as samples.
In the end, Piggys Going Postal didn’t win the top prize, but I can attest to the fact that their food was excellent and if I would have been a judge I would have awarded them grand prize based on personality alone. They welcomed me into their group and taught me a lot about barbeque, all the while making me laugh and filling my family and me with great food.
Thanks Dan and Piggys Going Postal for your awesome hospitality! I hope they return to the Great American BBQ next year, because I plan to. I’ll see you there!
-Dottie
Inside scoop interview with Dan:
Dottie: What brings you to the Great American BBQ?
Dan: The 0pportunity to have a great time with friends, about 38hrs of sleep deprivation, maybe a little cocktail or two and hopefully some good food at the end of the day.
Dottie: What’s unique about the Great American BBQ?
Dan: One of the things at the Great American BBQ is, year in and year out, the volunteer support is awesome and the Great American BBQ folks are so helpful. You never have to wait for someone to drive by to get water, ice or whatever you need. The teams really enjoy the event and their needs are always met whether it’s electrical, water, or ice, it’s a really well run event.
Dottie: What got you into the BBQ contest?
Dan: We used to have some businesses in New Mexico, and down there the equivalent of barbecue tournaments is chili festivals. My wife and I would go around to these festivals, taste the red and green chilies, similar to this where you have 30-40 teams competing. There’s always great food and good conversations. We got into it, started walking around barbecue tournaments to check out the different cookers and asking questions, and finally my wife Trish was nice enough to let me buy a cooker and that’s how we started.
Dottie: How long does it take you to prepare for a contest?
Dan: For an average tournament there’s at least two to three days of prepping, getting all your stuff together, everything from seasonings to cleaning your rig. A day before the contest, you make camp. And then cook for about 30hrs or so on the actual days of the event. Then another two days afterwards to clean up and put everything away. It’s really about a whole week for every tournament.
Dottie: Is there a prize to be had?
Dan: None that we’ve seen so far (laughs), but there’s pride in competing with your friends and the other teams, who beat who, and a lot of personal one-on-one competitions. We have been fortunate in that last year we placed second in the ribs category. Last week we took eighth in chicken and tenth in brisket in another tournament. So every now and then the judges are liking our food, but our friends never dislike our food so we’re always happy.
Dottie: And lastly, what is your advice for spectators, why should they come out to the BBQ?
Dan: Well if they’re cook wanna-be’s, this gives them the opportunity to come out and look around. Almost every team will invite you into their camp. They might not show you the last secret ingredient but they’ll tell you how things work and give you great tips on cooking. And besides that it’s just a good time, you get to taste a lot of wonderful food. It’s a fun family experience, it’s just Americana.