2013 has come to a close and 2014 is upon us. The last weekend in December, we competed in The Wild West Cook Off in Lake Elsinore CA . This was a back to back competition and we were able to place 4th in pork, 4th in ribs and 10th in brisket the first day. Day 2 we placed 8th in chicken, 9th in ribs and 2nd in brisket. This was a great close to our BBQ year.
Here is a summary of our busy year in BBQ:
- 18 competitions
- 7000+ miles, competing in 4 states
- 59 top 10 calls
- 2 Reserve Grand Champions
- 1st in chicken
- 1st in Ribs
- 1st in brisket
- shot 3 tv spots
- World Food Championships
- Supermarket Superstars
- and a commercial for Bank of America
None of this could be done without our amazing sponsors. First and foremost Green Mountain Grills whose grills and support have made for such a successful year. Secondly Simply Marvelous Rubs, these are the rubs that are bringing home the money to teams across the country. Brandt Beef has provided us with the best briskest in the business that led us to 9 top 10 calls in brisket. Our newest sponsor Sweet Smoke Juice who turned our pork scores around half way through the year. Allredy Canopies that helped us look good and stay dry. Vacmaster and Canyon Coolers: traveling couldn’t be done without being able to vacuum seal our competition meat and transport days with no worries about ice melting. And iGrill who has been with us since the beginning making monitoring our temps as easy as possible.
And our new season has kicked off after competing in the Guinea Pig in Indio this past weekend, winning a 9th in ribs. Here’s to continuing the successes of 2013 into 2014!
We’ll its been a couple weeks, and I’m still in shock about the weekend we had in Vegas at the World Food Championships.
It started off when we got a call that we had an invite into the World Food Championships back in the middle of October. The Contest requires teams to be in Vegas ready to set up on a Wednesday so it took a little bit of work figuring out the logistics of how to get their. Unfortunately Joe, my Dad and myself (Andy) were the only ones that could get the time off work to make it there.
The competition was set up a little different with later turn in times and no chicken, which made the time there really relaxing. We had time to walk the grounds of Fremont Street and take in the sights and smells of over 450 different competitors cooking everything from deserts to chili and everything in between. BBQ was just one of the many categories and over 75 of the Top BBQ teams in the nation including teams from Europe, Africa and South America were there Thursday preying for their meats and lighting their fires for the cook that night.
When it was said and done we felt good about our turn ins, but of course those are the days the judges never seem to agree. Watching the awards was quite the experience, being as it was taped for a TV show the awards went really slow with multiple takes of the hosts announcing the winners. The hosts were only calling the top 5 in the BBQ categories. One by one we never heard our name for Ribs, Pork or Brisket. We had given up on making the Top 10 overall and competing the next day in the finals. Just as we were heading over to pick up our score sheets, we heard the host say “and representing California”, this perked our ears and then came “Rooftop Barbeque”. We couldn’t believe, being on stage along side some really prestigious teams was a real honor.
The excitement quickly turned to panic, for a few reasons. First I had signed up to teach a class the next morning and had planned on leaving that night. Not really thinking when I ran up on stage, that the producers were filming me and now needed me to stay for the finals. Quickly I made some calls and Steve Wilson agreed to cover for me (thanks to him and Abel for covering my butt). The second panic was we also didn’t have a place to stay (again we never thought we had a chance so only booked the hotel up until Friday). Luckly I have an Aunt who lives in Vegas and gave us a place to stay. And finally there was the cook. The rules had all the competitors confused on what was legal to turn in. We had some awesome prime tri tips with us from Brandt Beef, and there was no question that was what we wanted to turn in. The rules required us to turn in a single protein, we had to turn in on two silver plates with 5 samples on each and a beauty shot on each one.
That night trying to sleep was filled with thoughts and possibilities of what we could do to our plate to showcase the meat. The next morning we decided to go simple and let the meat shine. We went with 5 slices of tri tip on each plate fanned out with a whole tri tip on each plate as our “beauty shot”.
It was an interesting cook, we moved our camps down to a different part of Fremont St. we were fortunate enough to be set up next to Joe from Tippy Canoe BBQ. The day was filled with interviews and paying close attention to details of the tri tip, 10,000 dollars was on the line and we were doing everything we could to get a piece of it, after trying Tippy’s pork belly we knew it would be a challenge.
We were proud of our turn ins and waited for awards. In the end we finished 8th overall but we had a great time, met some more BBQ friends and had an awesome experience.
The show should air sometime around Feb or Mar on A&E.
Andy Allen, Rooftop Barbeque
We made it back from Salt Lake and have made a full recovery from the 13 hour drive home, just in time to head to Vegas for the next Sam’s Club Series.
Almost two weeks ago, we competed in the local event for the Sam’s Cub Series in Salt Lake City with hopes of making it into the top 6 spots and moving on to the regionals in Las Vegas and then hopefully the finals in Bentonville AR.
Salt Lake City was a beautiful place to BBQ, and the hospitality we received from our friends at IMBBQ.com made it that much better.
We made the trip in Joe’s new Toyota Hybrid, stuffing it with everything we needed and ourselves. Including our new Canopy made by Allredy Canopies.
We pulled into Mapleton, UT Thursday night getting a good night’s sleep at my aunt and uncle’s house.
The next morning headed to Snider Bros. meat and got a chance to hang out with Will and Crew from Got Smoke BBQ and checked out his shop. It was the nicest butcher shops I’ve been to and the meat was such high quality that we got a couple extra racks of ribs for the competition.
We then made our way over to our friends at R&R BBQ and ate lunch at their new restaurant. It was packed, and for good reason the food and atmosphere were both great.
After lunch we met up with a few other teams and drove the short distance over to Sam’s Club. It was great meeting up with our good friend Michael McDearman from The American Grillmaster Experience and Get Fired up Foods.
We then settled in for the night cooking on 1 Jim Bowie-Green Mountain Grill borrowed from Cameron- from Bam Bam’s BBQ who’s also opening up a restaurant in the Salt Lake area.
After the smoke cleared we came away Reserve Grand Champion with a 1st in chicken, 9th in ribs, 2nd in pork and 2nd in brisket. We were honored to cook against the great teams up in Salt Lake and can’t wait to cook along some of them in the Regional Sams Club event this weekend in Vegas.
Thanks to our awesome sponsors we couldn’t have done it without your support. Green Mountain Grills, Pitmaster BBQ Sauce, Allredy Canopies, Simply Marvelous Rubs, Brandt Beef, Ary Vacmaster and iGrill.
Had a great weekend at the Santa Anita BBQ 2nd Annual Winners’ Circle BBQ Championship.
We sold 1000 pieces of pig candy, 48 lbs of pork, 150 sausages and our left over competition meat.
To top off the weekend we placed 9th in chicken, 6th in pork and 8th overall out of 57 teams.
Here’s our chicken box. Joe Angelone is normally the chicken guru, but couldn’t make it this weekend. Our appearance suffered a little but the flavor and texture were right on. Placed 9th out of 57.
If your a BBQ teams that is cooking on a Green Mountain Grill, the next 14 teams to submit a 3-5 minute recipe video featuring their GMG will receive a coupon for 4 free bags of pellets. Videos are to be submitted to firstname.lastname@example.org & email@example.com. This is a great deal make sure to get yours in before its too late. Here’s are submission.
The summer is upon us and with temperatures in Southern California getting up to 100 degrees. Its time for Rooftop Barbeques break for the year. Well be starting back up in Westminster Ca August 18t-19th at the Ribs, Pigs & Watermelons-Summer Festival & Pro BBQ Competition.
During our hiatus I wanted to give you a look into who Rooftop Barbeque’s Sponsors are. This is the first of a series of Q&A sessions with the people behind some of the top BBQ products out there. First up is Jason from Green Mountain Grills.
- Rooftop: What is your role in Green Mountain Grills?
- Jason: My involvement will be in sales and marketing support and development. I want us to have more of a presence in the social media world and easier to find on the Internet as a whole and not to sell our product, but to inform folks more about pellet grilling and Green Mountain Grills. (GMG’s Twitter & Facebook)
- Rooftop: Can you give some of the history of GMG, when and how did it get its start?
- Jason: I watched my father for years cook on a pellet grill. Everyone was always amazed by the taste of the food. My father is an innovator and always made comments about how this grill he was grilling on could be so much better. He was in the import export business and had a strong comfort level with manufacturing for decades as well. These two loves merged in 2007 when he decided to build his first prototype. Today, you continue to see this innovative spirit in all of our products.
- Rooftop: Can you explain how a pellet grill works?
- Jason: First, a motor turns an auger which feeds pellets into a firebox.
Second, a hot rod automatically ignites the pellets, and a combustion fan keeps them burning.
Third, a Fan inside the hopper maintains positive pressure which prevents burn-back in the auger tube.
Finally, a sensor mounted inside the grill sends data to the on-board computer ten times every second, and the controller adjusts the air and pellet flow to maintain the temperature you set
- Rooftop: What are the differences between GMGs and the competitors?
- Jason: There are many on the technical side, including industry exclusive 150ºF-500ºF Temperature Range where you set your grill to any temperature in 5 degree increments with the touch of a button.
We have the Low Pellet Alarm so if you are running low on pellets in the hopper, an alarm will sound until you refill the hopper. A 13.5” Grill To Lid Clearance peaked lid allows you to cook a big Thanksgiving turkey or a stand-up chicken. Our Pellet Hopper Fan feature is on board to prevent burn back in your auger and assist in maintaining the temperature you choose. One of my favorite features for cold climates is the Ambient Air Sensor which assists you in all Temperatures and wind will never be an issue either.
Furthermore, We include the Digital Thermostatic Controller, the Fan Only Feature, Caster Wheels, 19 lb Hopper, Large Diameter Rear Wheels, Dome Thermometer on the Jim Bowie, Stainless Steel Built in Meat Probe, Stainless Steel Cooking Grates, and a Stainless Steel Lid Handle on all of our grills as standard equipment.
I would say that from a business model, we are entirely different. We want our local dealers to sell our products in their stores; period. We don’t want our products sold on the Internet and we don’t want to be in large box stores where help is difficult to find. We believe that this is a product that can’t just be handed to a consumer in a box. We want our local dealers to stand in front of our product and teach the customer about pellet grilling. That model has proven extremely successful for us and more importantly; our dealers.
- Rooftop: What do you see in GMG’s near future, what new things can we expect see?
- Jason: Green Mountain is continuing to innovate and I think the future of grilling is going to become more and more technologically advanced. Our focus on all of our products will be in this realm. We are constantly making sure we are listening to our customers and our dealers to continually improve our current products and indeed come out with new ones. We have a lot of revolutionary products in development and we are excited to bring them to market and start receiving feedback from our customers and our dealers.
- Rooftop: Where would you like to see GMG in the distant future?
- Jason: I believe the future of pellet grilling is very bright and I believe the future of Green Mountain Grills is tied to that belief. There are a whole heck of a lot folks out there who have no idea what a pellet grill even is and our goal is to continue to spread the word. If we all keep doing that, the future will be great for the pellet grilling market as a whole.
- Rooftop: What’s your favorite thing to cook on the GMG, any favorite recipes?
- Jason: I cook everything on my GMG from steaks and chicken to ribs, brisket, and tri tip. I have to say that I love my tri tip. I have a bourbon marinade that I have developed and perfected over the years and it is my go to when I am looking to raise some eye brows.
If you’re not busy this weekend, you should come out to Vegas! Rooftop BBQ competed last year in the first annual Vegas competition but this year is going to be quite different. The competition is just one part of the greater ACM weekend at the Mandalay Bay:
Besides the competition, there will be world champion vendors selling their famous barbecue and some of the brightest stars in country music will be performing on the Miller/Coors Stage all weekend. Also, there is the ACM Fan Jam (part of the 47th ACM Awards), ACM EXPO (outdoor living & country expo), rib eating championship, Jack Daniel’s Experience, and the Sin City Rib Throwdown.
You can get more information about the event here.
And not only are we competing, we are also sharing a vending spot with our 2011 sponsor, Fruita Wood. We’ll be sampling our award winning BBQ sauce and our brand new products: our Competition Blend Rub and Jalapeno Peach Jam. Make sure to stop by our booth to try out our products—special discounts if you purchase all three!
If you can’t come out to this competition, we hope to see you in two weeks at our home town competition in Wildomar on April 7!