After last night’s storm and the ensuing cold front, today is perfect weather for funneling beer. After all, you have to do something at Barbecue Fest when the food is still in production.
And so a handful of teams in the party mood go on a poker run. Our booth is one of the stops. Participants enter, take hits from the beer bong, get a card. Invariably, someone says “It feels so good when it hits your lips,” quoting Old School’s Frank the Tank.
Steve acts as master of ceremonies and there is a lot of hooting and hollering. The party will be starting early this evening.
So far, things are looking brighter for The Ques Brothers, a team that went into the competition without a major sponsor this year. John Bragg, owner of the restaurant Circa, joined our team and has donated tables, chairs, booze, cups, etc. Last night, our volunteer bartenders Frank and Mikey talked up the tip jar as if it were a Presidential candidate. We made enough to buy more beer for this evening. Considering how packed our booth was last night, we need lots of tips tonight as well.
On the cooking front, Willie’s rig had a couple of minor breakdowns yesterday. The electric rotisserie quit spinning. As one of our cooks, Chicago Dave, pointed out earlier this afternoon, as he prepared a half dozen pork shoulders for the smoker, “If this thing quits turning in the middle of the night, we’re going to have a disaster.” The shoulders will smoke 16 hours before we serve them to the three judges tomorrow morning.
The entire park and several miles downwind smell like barbecue. Hickory, mesquite and apple wood smoke billows from hundreds of chimneys. Whole hogs are splayed out, ready for the giant smokers. The crowd builds. Tonight’s feast will be larger than last night’s, if that is even possible. I’ve been assigned to watch the door tonight. We expect a throng.


No responses yet