Atlanta BBQ pitmaster and owner of Sam's BBQ1, Sam Huff, has released the schedule for the 2010 Pork U barbecue school. According to Sam's website at www.bbq1.net, "Pork Uis a barbecue cooking class that is designed and intended to transform the average or beginner backyard cook into an outstanding amateur chef." I've assisted Sam with several of these classes, and I can heartily endorse the class as a great investment for those interested in improving their BBQ skills. Sam has posted the schedule for this year's Pork U here. It looks like a total of 9 classes with 15 seats available for each have been posted. $250 will buy you a day at Sam's Wit's End farm in Marietta where you will be exposed to more BBQ knowledge than you can possibly handle, 3 meals, access to well over a dozen cookers, a recipe book, and a really entertaining day (and you can pet a llama, if you like). One new thing for Pork U this year is the ability to book your class online. Sam has invested in a total website overhaul that includes the ability to book and pay for your Pork U session via Paypal.
Smokin J's competition team's entry in the brisket category - Pigs and Peaches 2009
It was a hot and sweaty afternoon today at the Pigs and Peaches BBQ competition in Kennesaw, GA. After 10 years, the Pigs and Peaches competition has become a major draw. This year seemed more crowded than I can ever recall. Many professional teams were represented including Myron Mixon's Jack's Old South team, Jeff Rittman's Smokin' J's, and celebrity appearances by The Chef and the Fatman. There was also a strong vendor presence including Williamson Brothers BBQ, Big Shanty Smokehouse, and Zeigler's BBQ. I strongly urge you to take a walk through the photo album I created today that is visible to you in the left hand margin of my home page. There were a really interesting mix of teams and cookers on display today. Enjoy.
Having recently returned from the Big Pig Jig, the Georgia State BBQ Championship Competition, I've got a lot of great stuff to share. First the good news - the Sam and Dave's Competition BBQ team placed 2nd in pork shoulder and 4th in whole hog, out of a field of over 120 teams from throughout the southeast.
For those of you unfamiliar with the Big Pig Jig, it is the single largest BBQ competition in the state of Georgia. In fact, it is such a large event that the organizers have dedicated a handsome tract of land in Vienna, GA to the sole purpose of hosting the event for just 3 days a year, and it is such a big deal that it has its own name - BBQ City USA. Unlike most BBQ competitions which typically take place in a field hooked up with temporary water and power, BBQ City USA has privately owned, permanent cook shacks mixed in with the standard 20x40 temporary cook sites. Words don't really do it justice, so I captured a five minute video of a quick walk around BBQ City USA. Pardon the shaky nature of the video, but I couldn't afford a SteadyCam. Enjoy.
I also took a few pictures of our winning entries. Here are our shoulders and hog.
On the left you see our shoulders about halfway through the smoking process. We cooked a total of 7 shoulders. On the right you see our whole hog entry, just before judging began. Our hog was 235 lbs before cooking.
For the BBQgeek, the high point of the Pig Jig was getting to visit the Champions Board. The Champions Board holds a special significance because the very first champion of the Pig Jig was Stump and Sons BBQ team which was lead by Sam and Dave's owner, David Poe. A legend in Georgia BBQ circles, the stories of his BBQ and catering skills serve as inspiration to all up and coming cooks.