BBQ Battles: War at the Shore Wildwood

here we are once again at the New Jersey state championship in Wildwood it's good it's just spicy Quitline hey he throw pecans I'm telling you sneak attack not trusting slowly got house fire I came over to tell you get your boxes not only in the fetal position crying it was the worst feeling he's qualified nonsense my alarm never well I was shocked that one judge Table four I'm coming for you to tears [Music] I'm Bob truck knack barbecue Bob at the barbecue guru in Pennsylvania I've been competing for 15 years I'm Steve I'm Eric a DeLorean we're a local smoke barbecue I've been doing this now for 11 years is our 11th year on the circuit nothing better than being on the barbecue circuit this is Alena Meg Finn Kellan and I guess Brian everyone calls him Ferg though we're things - you know I'm here out of here and why would you Tafoya would New Jersey I've done almost we're gonna cook off since 2006 the four category essentially contest my first time cooking in New Jersey but I'm just gonna do my thing and then just keep on cooking and see what happens [Music] we are at the New Jersey State barbecue championship two-day event I'm Debra young I'm out of Wilmington Delaware I'm a master judge hi my name is Heather Aronson I'm from Jackson New Jersey we take our judging very seriously because these competitors put a lot of time and money and energy the four categories are the standard ones it's chicken ribs pork and brisket chicken ribs pulled pork and brisket we'll see what's up this contest is ridiculous it's one of the best contests in the country there's nothing better I tell you what we've got some great cooks out here I'm not an arrogant guy but I'm a confident guy but my job is to whoop the boobies Max's off of local smoke and barbecue Bob Dylan you know my first time cooking in New Jersey so I don't really know what the profile is I know some guys there are good friends of mine that are from here I kind of have an idea but I'm just gonna do my thing and just keep on cooking and see what happens we've been competing since 2010 the year he was born we've won GC twice and our GC once so we placed top 10 and every year except one it gets us out of the house the kids out and do stuff so yeah they have fun here making friends in the stuffing there's there's so many different methods to the madness that you can't expect to get that one perfect bite every single time you have to be able to adjust I mean we adjust every cough I mean the wind could be bad the raining could be bad I mean it's we could have a flood power could go out so we have to adjust our only hope is that the judges are just as well our major challenge is the judges I would say find these three try to cook some good barbecue and hopefully the judges agree and you know really nobody knows until tomorrow or just try to cook everything perfectly but so part things are on pace we got a good team here and really working well you know the competition is always very stiff down here in Wildwood you know we got Big Mo coming in from Iowa we're trying to show them you know how we do things in Jersey he does things a little differently but I think he can hang will see Ferg you know top notch he's probably the one to beat this weekend you know Bob Bob is always good for third place he's gone third third third for four but who's counting and I really feel like this could be the Guru's weekend oh look how cute okay she come in third or fourth again always a bridesmaid never a bride thanks appreciate that thank you I'll put it on after after turning I always do really well I've been all over the top ten but I just can't get over the hall to win this thing and I think this is my year I'm gonna do it I just made a hundred water balloons sneak attack bomb out of them right now because they are way too serious and we're gonna many things fun [Laughter] I really get more necks I've been competing for like I don't say like three years I like that I get to cook I put together one my mushroom burger that I made myself and obviously I put mushrooms in the burger he enjoys it but I think just as much as we all do he comes up with his own recipes like everything he did today was his own thing and he was like this is what I want to be doing I thought it felt great they loved everything they like they they loved the burgers they loved the dessert they even loved the drinks I make small adjustments you know you don't want to be making big swings so it's just really important for me to just to stay Who I am my flavors are more bold you know my rubs are bold savory flavors I know what works I'm not going to try to reinvent the wheel and guess or think that I'm gonna try to achieve to do something with these judges my life right now maryska seems to be our best category we've actually won this contest twice and we got our GC once once or twice nowadays if you're not doing Wagyu we're a really good prime brisket you're you're really not gonna do well you know a lot of people are struggling right now finding a good brisket not me cuz I got my buddy he's on the farm he's processing these cows and he's doing the right thing with it this thing is marbled beautifully in the way it renders out is gonna be incredible it's what sets us apart and we've had a multiple first-place briskets here out of the 68 70 teams over the law course of the last 11 years and that's really what's been helping us win all the Grand Champions here that we have first of all where's that piece of meat from Iowa where am i from so you know to cook us up then you don't need it yeah you're just probably happy they screw you on there your food rather than your mug all day then heats proper cause I'm telling you this is actually from Texas and Texas and beef is one in one in the same generally when it comes to brisket I'm gonna have to trim it down a little bit in order to fit in the box I'm not one of those guys who likes the hack on briskets at the end of the cook just to make it fit in the box generally I like to trim this up nice so I don't have to do that in the end point you want a nice bark around the whole brisket slice you don't want a slice that's got some rub some Barker than bear and there's a part because you didn't trim it up correctly in the beginning so they want to see beautiful food that's perfectly laid out that just looks like they can't wait to get into it once they get it on their plate they look at tenderness and taste we'll do this we'll do the ribs then we'll do pork and then we'll do brisket this might be my thinnest rack of ribs that's a pretty thin actually it's a really nice rack it's nicely Morel it's thick won't stand a chance against us you know there's some great competitors here today Finn's finest local smoke mo Kason I'm competing against them for years and I'm hoping I can beat him this time this is my best rack we this this is beautiful Wow no this is my most beautiful rack so it's all about timing right you got to have a timeline write down what you're doing refresh yourself make sure that everything's on target this is the charges right here these are our thighs we've always done thighs and I'm gonna continue to do that until we don't do well with them so here we are we got some times we just took them out of the Brian we're gonna put some rub on them and get them in some smoke grouse soon chicken they're looking for one bite of perfection that just has that perfect juiciness to it almost pours out comes down along with that right you know a little heat a little sweet and just nothing nothing offending and most importantly a nice chicken flavor and that's what it's all about in the end I've been using the same brisket injection for almost 15 years Cheers I'm kidding this is my favorite part of whole competition injecting the brisket well you're injecting like this you've got to be careful you don't get smacked with injection brisket has always been his baby [Music] [Music] all right it's 9:22 everybody got their Bourbon here we are once again at the New Jersey state championship in Wildwood 2018 I wish everyone the best of luck Cheers last night seemed to be going great my pork butts go on at 11:30 and then I get some sleep and then at 1:30 I set an alarm to get up and put my briskets on my alarm never went off I didn't get up till 4:45 and my briskets were sitting out here on the counter I was shocked I couldn't even believe it but they look good and I'm hoping they taste good and I hope the judges like them but scared the heck out of me this morning everything was according to plan first thing I put on was brisket that's probably 134 went on about - I got ribs on they went on at 7:00 chicken will go on to the monolith until about 9:00 it's routine routine trying to execute my game plan what I'm cooking it's good I did not want to wake you up like you pooped last night like that was weird that little incident over there with Bob yeah trying to give me a little shot I got sick meg said he tried to sabotage us burn well already wasn't feeling good I'm like you sure you want to do this he's a can't tell I think there's a sand pile over there from from fog last night so that's totally Bob's fault like bob is sabotaging we do better than usual I'll rub it in his face [Applause] they smoke really smoky dad did you overdo the smoke it smells like a house fire and this doesn't bother you right here pork spot on beautiful slices beautiful chunks some tubes so and then I think my sauce is spot on throughout here what are you doing I came over to tell you get your boxes now this morning I let him sleep in which I typically don't ever do but uh he wasn't feeling that great so I let him sleep in this don't make me nervous trust me trust my judgment she's been doing this as long as I had so I got up wrap the bus this morning wrap the brisket separate at the point wrap that up and then put the ribs on so all he's gotta do is chicken I actually do things in the morning he never gives me credit did you keep your hair we take our judging very seriously one minute one minute things that are flavorful moist tender I can't really comment on how the scoring goes I can tell you to be Grand Champion or even reserved for an champion in my experience people that have not necessarily won categories can still be in the running for this I'm not gonna jump through a bunch of Hoops just to satisfy some judges in a different region I would cook my cook because I know that what I'm cooking is good I had a little bit of a stressful cook it's not easy to get a 180 but I'm gonna try like Bill if he yells at me now he's like he's like you let me sleep I'm like he woke up and totally thought things we're gonna be bad this morning I'm like God pretty sure I got everything covered I probably didn't do them the way he would do them but I did what I would do at home introducing the Grizzly drifter 12 if you need a go-to daily cooler that is just the right size for those quick adventures the Grizzly drifter 12 is a must from about 12:00 to 1:30 life is chaotic it can be we've we've missed a turn in once before that was the worst feeling in the world so I pretty much lead in the fetal position in that bed in there for what two hours I think crying it was the worst feeling we have a chicken turning at 12:12 30s ribs one o'clock pork and 1:30 brisket you have a five minute window before and after if you turn in chicken at 12:05 you are done you're disqualified it's down to the second when they put that clock down you got to be in line or you're gonna have those ribs in or you're done like you got the spray spray oil there we go go go girl ooh okay Hey seven six five four three two one curtaintime is closed just wanna hear your name once get up the stage once and that's really it [Music] we want to welcome everyone on behalf of the Angus Volunteer Fire Company to the award ceremony for the New Jersey State barbecue championship a 180 is a perfect score on Saturday was our kids queue there is a 10 and under division they also have to impress the judges on-site in first place and tenant under iron pin there's iron pin good job our first turn in on Sunday was chicken BBQ Bob a drumstick right there that's a good piece of chicken right down that nice place perfect tenderness I fight through skin unlike us chicken was pretty tough today something happened with our skin it got a little funky a little tight a little rubbery bobbling it's good it's just spicy I'm just saying you get a little old lady up there it's probably a farmer have a heart a quick mine did you try mulch yeah my mouth's on fire yeah see all right it's a little spicy spicy yeah we have a mixer spice we've got damn splicing Big Mo doesn't wanna admit it but is chicken with spicy think I did all right a cup of these New Jersey folks said it was spicy but most chicken it's delicious but it's got a lot of heat and I'm not sure the judges are gonna love that chick has got to have flavor there's got a great flavor the sauce is amazing but it does have a lot of heat in there so I'm worried for me can I take your chicken and it's playing am I you need to check it because that was all you at least I hope you know it wasn't me for chicken [Applause] congratulations guys our second turn in category for Sunday was pork ribs ribs are not supposed to entirely pull away from the bone you know I've seen from the ribs cross from the other competitors and I feel like I'm right in the mix with those guys in my ribs we started doing a little bit more sweet as a I suppose to the heat our kids liked it so I mean the judges like this will say but pork ribs beauty guru our third turn in category for Sunday work understand pork was good I think it's if you have a good sauce on your fork I think you'll do well if you have a good sauce in anything I think boy I think it's good maybe a little tight so a little undercooked it just wasn't like falling apart like it should be so we'll see what happens it happens there your pork [Music] locus smoke vbq our final turning category for Sunday was brisket five three this morning you're in there snoring and your pits at 362 degrees you need a brisket on yet so what because you missed your alarm the number one rule and barbecue is you don't make an alarm if you're the week of a 1:30 just stay up I shouldn't miss no more I should it oh you're absolutely right 1:30 yeah it's wild blood bro I feel pretty good about my brisket entry but not as good as my chicken of ribs on the one side of the brisket it pulled apart part perfectly the other side was a little rubbery so I don't know what happened I've never seen that before but I'm just hoping for the best I think I got my best slices I thought brisket was all right I think texturally it was there it may have pushed closer to almost overdone but not there I mean you can still get slicing to drape it on your finger so I'm good so bob was like what did you put garlic on this he's like now I'm pretty sure to make put onion flake on it was it wasn't bad it was good that's good I'll taste the other guy's briskets they're okay but when I think he can brisket it's roast beef and I just I can't roll like that this is my husband meat okay I'm done it was not exactly where I wanted to be not my normal brisket so I'm hoping for the best I'm pretty good they were talking a lot of ish to man and what I was seeing what are you translating and what they were talking so we'll see yourself for brisket Lok this Smith Turkey [Music] [Applause] [Music] congratulations the only ones who are overall as all four categories from today in fourth place overall for the 2018 New Jersey State barbecue championship the PDQ once again you know Bob Southfork pretty standard really happens every year big moe I'm a little upset he beat us by half a point just needed to give us an eighth instead of a seven we would have had them really happy I wouldn't change the thing honestly I really wouldn't it's all subjective had a great time and I would look forward to coming back at you that one judge Table four seat six I'm coming for you next time I kept that Big Mo going back to Iowa sandy beat the four-time champ by a half point over one one appearance score nonsense am I happy with my results real happy with his results I feel really happy yeah we had great camp food we competed against each other there's nothing better than being here with all these guys and took the barbecue but my favorite part of the whole weekend kicking their asses I got fourth place overall people four plates yeah Oh [Music]

Channel: BBQ Guru

Views: 80,695

Rating: 4.7773194 out of 5

Keywords: BBQ, Barbecue, BBQ Guru, The BBQ Guru, DigiQ, Digi Q, Meat, Cooking, Outdoors, Patio, Grill, Grilling, Wildwood, New Jersey, BBQ Battles, War At The Shore, Local Smoke, Finn's Finest, Moe Cason, Big Moe, Big Moe Cason

Id: 7H7B_haOOs0

Length: 23min 31sec (1411 seconds)

Published: Thu May 02 2019