Comments on: Take a BBQ noob to work day – Crossborder Blues, Brews & Que – Wilson, NY

By: salar

salar — Sat, 17 Aug 2013 19:33:54 +0000

I’ve never had a problem with the border to tell you the truth… although when I was at this one I was helping out, so I didn’t have any of my own equipment with me. I don’t think it’s a problem to bring meat over, although my friends have told me it’s better to buy it there as prices / selection are better.

I would just play it safe with the times, you never know when you’ll get randomly stopped.

By: Gary "Smokin' Legges

Gary "Smokin' Legges — Sat, 17 Aug 2013 14:25:21 +0000

Considering a USA competition, what is your crossing border experience been?

By: Salar

Salar — Fri, 21 Jun 2013 21:18:53 +0000

Yep it’s one of my favourites – I heard in Canada it’s the same as Rickards White, so I’m going to compare the two of em.

By: Salar

Salar — Fri, 21 Jun 2013 21:18:12 +0000

Carol – thanks! I hope to be there next year with my own team!

By: Salar

Salar — Fri, 21 Jun 2013 21:17:41 +0000

Ha, well if you ever decide to offer up BBQ classes, I’ll write you up something real nice! I hear you on the garnish – my feeling is that regardless of what the rules say, you’ll subconsciously get dinged for it – maybe not by everyone, but by enough to count.

By: Salar

Salar — Fri, 21 Jun 2013 21:16:15 +0000

Jay – thanks! I saw your tent, but we never got a chance to chat – but maybe we’ll run into each other next year. I think my wife caught the bug at the first couple of competitions we went to, so that will be good – and yes, it definitely feels like a big friendly family atmosphere. As for cookers, I have a drum smoker and a 22″ WSM – I think I could do a barebones cook with those 2 – the drum smoker would be perfect for the big meats, it keeps temp like a champ as long as I don’t open the lid much.

By: Salar

Salar — Fri, 21 Jun 2013 21:12:52 +0000

No problem – the event was great! I loved that the police were clearing the path for turn ins, felt so serious! The dinner and breakfast you guys served us was good stuff as well. I can’t remember the name of the meat and gravy that was served with the grits for breakfast, but it was fantastic.

By: Kathy OKeefe

Kathy OKeefe — Fri, 21 Jun 2013 16:31:26 +0000

Thanks so much for the great comments on Crossborder, so glad you could make it. If there are any other newBs out there that would like to shadow next year let us know we will hook you up!

By: Jay

Jay — Fri, 21 Jun 2013 14:57:38 +0000

Great story. I started out myself by joining a pro team and doing the amateur contests the following day so I can relate. There is that “added expense” by going KCBS but my wife and kids have come to really enjoy the weekends and my kids have made some great friends through our BBQ family. That’s exactly how I feel is that we are just a big family. I have yet to encounter anyone who would refuse to lend a hand or even share cooking tips and tricks. So my advise would be to go for it, but you’ll probably need a bigger cooker or cookers as did I.
Jay – Just Wingin It BBQ team

By: David Hunnam

David Hunnam — Fri, 21 Jun 2013 14:54:57 +0000

Very nicely written, do you want a job as a publicist? I have voiced my disagreement to Rick, regarding the garnish, if this were true, we would not spend the $$ and time on making up the garnish to show the meat off to the best of our abilities and simply place the meat directly into the containers. Until no-one uses garnish, garnish is an important part of the presentation.