Meet the Pro – Captain Porkard of the USS Burnt Enderprise

NAME: Leah Cherni

TEAM NAME: Captain Porkard of the USS Burnt Enderprise

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: We started in BBQ in September 2014, we’ve been into all foods and cuisines for a long time as my husband is a Chef.

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: Leah Cherni, Rob Cherni, Phil Robinson, Bill Pinkston, Drew Pinkston. Family and very close friends is what our team is composed of.

HOW MANY COMPETITIONS HAVE YOU COOKED IN: We are a smaller team so we compete a few times a year, so we’ve done over a dozen competitions over the years but stay involved with judging and helping out in other ways for the SLBS.

HOW DID YOU GET YOUR START IN BBQ: We entered the Wildwood Bash in 2014 because we thought competition BBQ looked like fun. We got a 2nd place rib call and at that moment we were hooked.

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: What we remember most is how nice everyone was and how willing people were to help each other. The whole weekend was overwhelming but we couldn’t have done it without help from our neighboring teams as we had never competed before and we were having some issues. I love that the SLBS is like a family, we are all there for each other like brothers and sisters.

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: The Backyard Series wasn’t around when I first started so I think that is a wonderful way to dive into competition BBQ. I also think taking a certified judges class helps a lot. Talk to other teams, ask questions, make friends. BBQ is a friendly sport and having a lot of fun is part of it.

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: We cook Low and Slow on a Yoder Loaded Witchita. We enjoy the time it takes and honing our craft through the old school method.

WHAT IS YOUR SECRET WEAPON AT A COMPETITION: One of our secret weapons is our cooking fuel. We use a lot of quality woods to get the flavor and smoke that we want. Smoke is an essential ingredient in any good BBQ.

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: My favorite is ribs. There’s so many ways you can cook them and I can’t get enough of them. As far as pointers, ALWAYS make sure your membrane is removed. That can ruin the best tasting ribs out there.

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Favorite event would have to be the Gala! Recognizing all the hard work of teams and judges, all coming together at the end of the year to celebrate the BBQ season.

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: I am an active member of the St Louis BBQ Society and have loved helping and promoting the BBQ Society. My proudest accomplishment is an award I received a couple years ago. The Above and Beyond award I was awarded is a special recognition for going the extra step to help in the society.

WHAT DOES YOUR BBQ FUTURE HOLD: BBQ is not only my hobby, it’s a passion of mine. Due to some medical issues I was forced to retire from my career and wasn’t sure where to go from there but then we found BBQ. At the beginning I knew very little but now, after years of hard work, research, learning at every opportunity I can, and making lots of wonderful friends along the way, I can say that BBQ is what I’m supposed to be doing with my life.

HOW DO WE GET A HOLD OF YOU:

Facebook: https://www.facebook.com/Captain-Porkard-of-the-USS-Burnt-Enderprise

Instagram:  https://www.instagram.com/bbqpitmistress/

Competition Payout Strategies – A Few Ideas

As a contest organizer you want to hold a successful contest that teams will come back to year after year.  Money is tight and trying to distribute prize money fairly and keeping as many people happy can be tough.

Other than a well run contest, teams are looking for a high percentage of their entry fees going to the payout pool.  Most would like to see 80-100% of entry fees going towards the purse.

Surveys in some popular BBQ forums have come back as most teams would like to see payouts go as far as 10th place.  We are calling out the team names down to 10th place why not award them as well.

Here are a few examples of distributing payouts using this strategy.  See if you can make it work for your contest.

5000 % 5000 % 5000 %
GC 900 18% GC 1000 20% GC 1100 22%
RGC 500 10% RGC 500 10% RGC 550 11%
3rd overall 300 6% 3rd overall 300 6% 3rd overall 350 7%
1st 250 20% 1st 250 20% 1st 225 18%
2nd 200 16% 2nd 175 14% 2nd 150 12%
3rd 125 10% 3rd 125 10% 3rd 125 10%
4th 75 6% 4th 75 6% 4th 75 6%
5th 50 4% 5th 50 4% 5th 50 4%
6th 25 2% 6th 25 2% 6th 25 2%
7th 25 2% 7th 25 2% 7th 25 2%
8th 25 2% 8th 25 2% 8th 25 2%
9th 25 2% 9th 25 2% 9th 25 2%
10th 25 2% 10th 25 2% 10th 25 2%
Catergories 3300 100% Catergories 3200 100% Catergories 3000 100%
Overall 1700 Overall 1800 Overall 2000
Total Payout 5000 Total Payout 5000 Total Payout 5000

This gives a few options for paying 10 places in each category and top 3 overall.  Below gives options for top 10 in both and shows how you can distribute payouts to make sense for more for GC and a little less for GC.

 

5000 % 5000 % 5000 %
Overall Overall Overall
GC 800 16% GC 900 18% GC 1000 20%
RGC 400 8% RGC 500 10% RGC 500 10%
3rd 200 4% 3rd 150 3% 3rd 125 3%
4th 125 3% 4th 125 3% 4th 100 2%
5th 75 1.50% 5th 100 2.00% 5th 75 1.50%
6th 50 1.00% 6th 75 1.50% 6th 50 1.00%
7th 50 1.00% 7th 50 1.00% 7th 50 1.00%
8th 50 1.00% 8th 50 1.00% 8th 50 1.00%
9th 25 0.50% 9th 25 0.50% 9th 25 0.50%
10th 25 0.50% 10th 25 0.50% 10th 25 0.50%
Categories Categories Categories
1st 225 18% 1st 200 16% 1st 200 16%
2nd 200 16% 2nd 175 14% 2nd 175 14%
3rd 125 10% 3rd 100 8% 3rd 100 8%
4th 75 6% 4th 75 6% 4th 75 6%
5th 50 4% 5th 75 6% 5th 75 6%
6th 25 2% 6th 25 2% 6th 25 2%
7th 25 2% 7th 25 2% 7th 25 2%
8th 25 2% 8th 25 2% 8th 25 2%
9th 25 2% 9th 25 2% 9th 25 2%
10th 25 2% 10th 25 2% 10th 25 2%
Catergories 3200 100% Catergories 3000 100% Catergories 3000 100%
Overall 1800 Overall 2000 Overall 2000
Total Payout 5000 Total Payout 5000 Total Payout 5000

Board of Directors Election Results

Victorian Sales and Big Boots BBQ Help Those Affected by Texas Storms

Some of our BBQ community is stepping upon a big way to help those affected by the Texas storms.

Our friends with Victorian Sales and Big Boots BBQ raised money and collected diapers for children and families to get them down to Texas! Such a gracious and caring gesture from some amazing people and a wonderful community.

Big applause to Big Boots BBQ and all their hard work, and a big thank you to those that helped in the Arcadia Valley area. Check out the video that highlights what they did to help out their fellow man, woman, and child.

Two Butts and a Ham BBQ: Cornbread stuffed pork loin

SLBS Team Two Butts and a Ham was featured on Fox 2 News with a non-traditional recipe to cook for labor day.

Meet The BBQ Pro – Code 3 Spices

NAME: Chris Bohnemeier & Mike Radosevich

 

BUSINESS NAME: Code 3 Spices Inc.

 

HOW LONG HAVE YOU BEEN IN THE BBQ BUSINESS: 28 months Code 3 Spices launched in November of 2012

 

HOW DID YOU GET YOUR START IN BBQ: After being a backyard cook since college, we entered a 3 meat Backyard Competition and brought home 3 trophies.  Since then we have competed in over 20 events.

 

WHAT KIND OF BBQ PRODUCTS DO YOU OFFER: Code 3 Spices offers 5 high end blends.  Each of our flavor profiles are MSG and Gluten free with no preservatives. All of our products are available through our website www.code3spices.com, and also available in retail locations throughout the St Louis area.

 

WHAT MAKES YOUR PRODUCTS UNIQUE: $0.50 of each bottle purchased is contributed to organizations that support Police, Fire, Medical and Military Organizations.  In addition, Code 3 Spices utilizes high end ingredients including Sea Salt, Turbinado sugar, and Paprika.

 

WHICH PROTEINS DO YOUR PRODUCTS WORK BEST ON:  All of our flavor profiles are created to work on any meat you choose.  We have 3 BBQ rubs, including our competition 5-0 blend.  In addition, we also have a Grunt Rub Garlic blend and a Sea Dog Cajun blend.

 

ARE YOUR PRODUCTS GEARED AT HOME COOKS OR COMPETITION PITMASTERS: Our products were originally created for home cooks, but has been adopted on the competition circuit as well.  Competitors are excited that they can take this product off the shelves, and use in a competition environment without modification.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Always be organized.  Practice at home just as you would on the circuit.  From injecting to cooking, timing is everything.

 

FAVORITE RESTAURANTS: Pappy’s & Sugarfire, and Berts Chuckwagon in Collinsville IL.

 

FAVORITE FOOD MEMORY: Mike – “It was a nightly thing at my house. That is where I fell in love with food. My Mom always cooked, she was a stay at home mom and recipes that no mom in the neighborhood could touch but man she made a mean Chicken and Dumplings.”

 

FAVORITE SPORTS TEAMS: St Louis Cardinals, St Louis Blues

 

HOW DO WE GET AHOLD OF YOU:

Facebook: code3spices

Instagram: @code3spices

Twitter: @code3spices

Web: http://www.code3spices.com/

Meet The BBQ Pro – Keith Emms

NAME: Keith Emms

 

TEAM NAME: Bald BQ

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: 6 years

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: My son Zach and his friend Drew.  Brothers, sisters in laws and nieces and nephews at the Bash

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: 20+

 

HOW DID YOU GET YOUR START IN BBQ:  My wife bought me a cookbook by Paul Kirk.  There was reference to the KCBS website.  I went and looked at the site, and saw a competition in Pacific, MO.  Decided to give it a try.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: The heat.  It was so hot, my beer wouldn’t stay cold.  Also, we had no idea what we were doing. The teams near us were so helpful and accommodating, it was like were friends, and we had just met them.  We also took 1st Place in Brisket.  Still can’t believe that.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Have fun.  Ask a lot of questions and don’t get discouraged.

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I have been cooking on UDS, Ugly Drum Smoker, before they became popular and all the rage.

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Ribs are my most favorite.

Pointer:  Make sure to take of the back skin and don’t boil them first.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Wildwood Bash

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:

Grand Champion at the Alton Blues, Cars and BBQ event.
1st place Ribs and 1st place Pork at the Bash

 

HOW DO WE GET A HOLD OF YOU:

Facebook   Bald BQ

 

Meet The BBQ Pro – PM BBQ

NAME:

Paul Lamers

 

RESTAURANT/BUSINESS NAME:

PM BBQ

 

WHERE ARE YOU LOCATED?

161 Long Rd, Chesterfield, MO (in the Chesterfield Valley)

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ?

I started cooking competition in 2008, but was raised in a family that used a charcoal grill or smoker all year long.

 

WHATS IS YOUR COOKING STYLE AND WHAT KIND OF COOKERS DO YOU USE:

My barbecue influences come mainly from my family in western Tennessee, but I also draw on flavors experienced over many years traveling throughout the south and midwest.

I started as a Weber kettle guy and continue to be one at heart. I use a couple of big rotisserie pits from Ole Hickory at my restaurant. For competitions and/or “boutique” smoking I love our Muletuf stick burner and our Pitbarrel cooker.

 

DO YOU SERVE WET OR DRY BBQ, AND WHY:

I prefer to serve dry barbecue. That way, my customers can choose what style/flavor sauce they use on their barbecue or even choose to skip the sauce completely.

 

WHAT SMOKED MEATS ARE YOU BEST KNOWN FOR:

While our biggest seller is pulled pork, we have become known for our brisket. We have gotten great reviews from local critics and were flattered to have our brisket chosen to be featured on the cover of St. Louis magazine a couple of years ago!

 

WHAT IS YOUR FAVORITE THING TO BBQ THAT IS NOT ON YOUR MENU:

I love to make chicken spiedini on the Weber. The additional smoke flavor from the fire takes a simple dish to another level.

 

ASIDE FROM BBQ, WHAT IS YOUR RESTAURANT KNOWN FOR:

We have been frying chicken as a Tuesday special for the last few months and it’s quickly becoming more popular than our barbecue! We also bake pies and cakes from scratch each day. Our Buttermilk pie is a taste of the south on a plate!

 

WHAT BBQ ADVICE DO YOU HAVE FOR HOME COOKS:

Don’t be afraid to experiment and don’t be too hard on yourself if something doesn’t taste great. While many of the guys cooking barbecue in St. Louis today are trained chefs, most of us are self-taught cooks who have practiced in the backyard, for our families and friends long before signing up for a competition or opening a restaurant.

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:

I am very proud of the food we serve and the positive comments we get from our first time visitors, but I am most proud of the regular customers who have been patronizing PM BBQ from the day we opened.

 

WHAT DOES YOUR BBQ FUTURE HOLD:

I’ll continue to cook tasty food and continue play with the smoker, to see what else I might be able to create!

 

HOW DO WE GET A HOLD OF YOU:

PM BBQ

161 Long Rd, Suite 103

Chesterfield, MO 63005

636.536.1966

www.PMBBQ.com

Facebook.com/pmbbq

Twitter @pmbbq

Instagram @pmbbq

Meet the BBQ Pro – Bill Grenko

NAME: Bill Grenko

 

TEAM NAME: Lock, Stock and Two Smokin’ Barrels (LSATSB)

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: We are foodies (our live’s revolve around food) and BBQ is just one of the many foods we enjoy.

 

WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: Bill Grenko, Anne Grenko, Bren NuDelman, and Kathleen NuDelman.

 

HOW MANY COMPETITIONS HAVE YOU COOKED IN: We have cooked in just shy of 50 comps.

 

HOW DID YOU GET YOUR START IN BBQ: We entered the Wildwood Bash in 2009 because we thought it would be fun. We were fortunate enough to get a couple top 10 calls and that was how the journey began. We cooked the Wildwood Bash again in 2010. In 2011, we cooked in 4 contests including the Bash and ever since 2012 we have been cooking 12-15 comps per year.

 

WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: What we remember most is how overwhelming it all was. We also remember how some of the more experienced teams offered advice and help. They made us feel like part of the fraternity. This is why we help new teams at every opportunity.

 

WHAT ADVICE DO YOU HAVE FOR NEW COOKS: First, go through judges certification training to understand how comp BBQ is judged. Second, attend a Competitive BBQ cooking class to see what the pro’s are doing. And, finally … practice, practice, practice everything you learned!!!

 

WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: We cook Hot & Fast on Gateway Drum Smokers. LSATSB is an Official Member of the Insane Can Posse.

 

WHAT IS YOUR SECRET WEAPON AT A COMPETITION: One of our secret weapons is our cooking fuel. We use only Rockwood lump charcoal (made in MO) and we use a just single Mojobrick for smoke in each cooker. We get a clean and consistent cook with just the right amount of smoke every single time. Consistency is critical in Comp BBQ.

 

WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Our favorite comp meat to eat is pulled pork. Whether you are cooking Low & Slow or Hot & Fast the best way to retain moisture is by using an injection. We use Twisted Belly Island Pork Injection.

 

FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Without a doubt, the Wildwood Bash is the grand daddy of all SLBS Events and our favorite.

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: We have won several Grand Championships over the years, however, probably our proudest moment was earning Reserve Grand Champion at the 2014 Wildwood BBQ Bash. We hope to some day earn a Grand Championship in the event that gave us our start in comp BBQ.

 

WHAT DOES YOUR BBQ FUTURE HOLD: BBQ is our passion. We want to continue to share our passion with other enthusiasts, continue to make new friends, and continue to learn and become better cooks.

 

HOW DO WE GET A HOLD OF YOU:

Facebook: http://www.facebook.com/LSATSB

Blog: http://lsatsb.blogspot.com

 

Meet The BBQ Pro – Righteous Pig BBQ

NAME: Scott Muir

 

RESTAURANT NAME: Righteous Pig BBQ

 

WHERE ARE YOU LOCATED: 124 east main street, Belleville,IL 62220

 

HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: 10+years

 

WHATS IS YOUR COOKING STYLE AND WHAT KIND OF COOKERS DO YOU USE: Memphis style with some twist. We use a custom built charcoal and wood smoker

 

DO YOU SERVE WET OR DRY BBQ, AND WHY: Dry I’m proud of the food I serve and hope people, the true enthusiast knows,will try and enjoy it for what it really is supposed to be. But do offer 6 sauces. Cryin’ Swine- hot has Carolina reapers, ghost,and scorpion peppers and taste great. Ballistic is hot, peach-chipotle is a sweet and spicey. K.C. is sweet and smokey. Happy hop beer bacon- dark lager infused with bacon, there is actually bacon chunks in the sauce. Then our house sauce Righteous Pig- it’s an apple-butter cinnamon sauce very sweet and goes great with pork.

 

WHAT SMOKED MEATS ARE YOU BEST KNOWN FOR: House made Pork Belly Pastrami

 

WHAT IS YOUR FAVORITE THING TO BBQ THAT IS NOT ON YOUR MENU: tri-tip

 

ASIDE FROM BBQ, WHAT IS YOUR RESTAURANT KNOWN FOR: our service and chocolate covered bacon

 

WHAT BBQ ADVICE DO YOU HAVE FOR HOME COOKS: ask question, don’t be impatient, and cook with your heart

 

BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF: opening on the shoestring budget I did and being open for a year

 

WHAT DOES YOUR BBQ FUTURE HOLD: keep the doors open and hopefully expand, continue to enjoy cooking food for people and making them happy

 

HOW DO WE GET A HOLD OF YOU:

www.righteouspigbbq.com

https://www.facebook.com/righteouspigbbq

https://twitter.com/therighteouspig