Smökathon 2016 wrap-up

Our smökathon [also previously know as ribfest] took a different angle this year on competitive cooking, as our challengers were able to select any cut of meat from a cow or a pig and not just pork ribs as ruled in the past. Every person selected something unique from each other in happenstance, as we discussed what we were cooking at a meeting a few days before the event.

Jeff doing an initial check of the brisket before the long haul of smoking
Jeff doing an initial check of the brisket before the long haul of smoking

Jeff was to cook a brisket in his new beast of a smoker, Brad to cook a pork shoulder. Adam was telling us that he was going to cook up some pulled pork from a pork loin and Doug found an uncured ham he was going to smoke all day. I chose to try to tackle beef ribs and Trevor took the challenge of making pastrami from scratch. A great unplanned variety from the cooks in our first year of opening up the options.

Trevor's set-up at the beginning of the day
Trevor’s set-up at the beginning of the day

Jeff in his competitive nature rolled up to our venue at 4:30 am to put the coals on and begin his process. The rest of us came down around 7:30 and did the same. It was 8:00 am when Jeff cracked his first beer open, as the long day of sustaining temperature means you have to slow down a bit and relax around your firebox.

Weather reports started pinging on our phones around noon as a severe weather alert had been issued for our area! This would be a new challenge for us, as the weather had always complemented our days of cooking in the past.

Most of us chose to put some foil down as insulation
Most of us chose to put some foil down as insulation

It did not take long for us to get the needed protection set up for our smokers and battle the cool-down that the rain would inevitably bring. The rain kept the competitors busy for the few hours that it did come down, but for the most part our smokers held temperature and it was a minor hiccup in the day.

The rain broke around 3:00 and the people came rushing in. Coolers stocked with beer and drinks and the conversations in the crowd were fulfilling and plentiful. This is the real reason why we do these competitions every year – to bring our friends and family together over food and merriment. 

As the 5:00 pm judging time was beginning to approach there were many tactics that emerged as to what could be done to finish the meat. Foil and butcher paper rolls were unearthed and coolers opened. Some wrapped with sauce, others without. It was a year of high diversity in our outcomes. smokathon winners

In the end it was Trevor, with the pastrami, who received the most amount of votes from the crowd as their favorite and he took home the traveling belt. Isaac, with the beef ribs, got the highest tally from the 5 judges and took home the trophy.

Hope to see you all next year at our 8th annual smökathon in 2017!