This past Saturday 98 of the best HSBBQ Inc Texas High School BBQ Teams, all top 10 winners of the 13 regional competitions held across Texas, came together at Dell Diamond in Round Rock TX, competing to be the Texas State Champion. Each team had to turn in entries for Beans (Pinto), Dessert, Half Chicken, Ribs and Brisket.
The team load in starts Friday morning as the teams will come in throughout the day from all over the Great State of Texas. Friday evening is the team meeting going over the competition rules, Q&A, along with site conditions and turn in procedures/location. Dinner is then provided to all and lastly the team draw for the protein selection order.
Teams are required to be on site at 4:30 am Saturday morning in preparation of the 5:00 am team cook area setup and lighting of the pits. Each team has a 20'x20' cook area. All adults must leave the area by 6:00am. There is a 20' buffer zone between the kids and all adults. The proteins are selected Saturday morning at 6:00 am in order of a team number draw. All entries must be cooked on site. No "Pre Prep" is allowed. Dessert must be prepared from scratch and cooked on-site. All of the meat entries are to be cooked by wood or wood products. No propane, no pellet cookers and no fire assist devices (fans, temp controllers and such) are allowed.
Turn in times at State are:
Beans 9:00am
Dessert 10:00am
Chicken 12:00
Ribs 1:30pm 7 Bones
Brisket 3:00 7 Slices
I along with another Mentor, Jack Cashman of Cashman Q, had two teams from Prosper TX. Eagle BBQ and Wildcat BBQ.
Both teams led by Brett Claypoole, Culinary Arts wizard at Walnut Grove HS. He is amazing with these young people!
Our teams had a walk in dessert 4th place and 16th in ribs.
A big shout out to my good friends Dan and Cheryl Arnold of SuckleBusters. A Major Sponsor of HSBBQ Inc and many of the HSBBQ Teams.
Both Shelly and I worked the SuckleBusters booth selling rubs, sauces, hats and tee shirts throughout the event. All sold at a great price to the kids and others. Then at the awards presentation Saturday evening, Dan and Cheryl gave it all back to the kids by the way of the HSBBQ Inc Scholarships!
One of the highlights was the opportunity to meet Tootsie from Snow's BBQ. She was there with her team from Giddins TX.
Shelly and I both got a picture with her. Later on, she took a seat after turn ins were done, in the ballpark by the SuckleBusters pop up.
Sitting there taking a rest. I went over and we had a 25- 30-minute conversation about these kids in BBQ, the HSBBQ and a few other topics.
I must say in all my years of walking this earth she is one of the most gracious, kind, giving and heartwarming humans that I have ever had the pleasure to meet and talk with. Truly one of the greatest.
With around 500 students competing this year, I can absolutely say the future of BBQ is in good hands.
The team load in starts Friday morning as the teams will come in throughout the day from all over the Great State of Texas. Friday evening is the team meeting going over the competition rules, Q&A, along with site conditions and turn in procedures/location. Dinner is then provided to all and lastly the team draw for the protein selection order.
Teams are required to be on site at 4:30 am Saturday morning in preparation of the 5:00 am team cook area setup and lighting of the pits. Each team has a 20'x20' cook area. All adults must leave the area by 6:00am. There is a 20' buffer zone between the kids and all adults. The proteins are selected Saturday morning at 6:00 am in order of a team number draw. All entries must be cooked on site. No "Pre Prep" is allowed. Dessert must be prepared from scratch and cooked on-site. All of the meat entries are to be cooked by wood or wood products. No propane, no pellet cookers and no fire assist devices (fans, temp controllers and such) are allowed.
Turn in times at State are:
Beans 9:00am
Dessert 10:00am
Chicken 12:00
Ribs 1:30pm 7 Bones
Brisket 3:00 7 Slices
I along with another Mentor, Jack Cashman of Cashman Q, had two teams from Prosper TX. Eagle BBQ and Wildcat BBQ.
Both teams led by Brett Claypoole, Culinary Arts wizard at Walnut Grove HS. He is amazing with these young people!
Our teams had a walk in dessert 4th place and 16th in ribs.
A big shout out to my good friends Dan and Cheryl Arnold of SuckleBusters. A Major Sponsor of HSBBQ Inc and many of the HSBBQ Teams.
Both Shelly and I worked the SuckleBusters booth selling rubs, sauces, hats and tee shirts throughout the event. All sold at a great price to the kids and others. Then at the awards presentation Saturday evening, Dan and Cheryl gave it all back to the kids by the way of the HSBBQ Inc Scholarships!
One of the highlights was the opportunity to meet Tootsie from Snow's BBQ. She was there with her team from Giddins TX.
Shelly and I both got a picture with her. Later on, she took a seat after turn ins were done, in the ballpark by the SuckleBusters pop up.
Sitting there taking a rest. I went over and we had a 25- 30-minute conversation about these kids in BBQ, the HSBBQ and a few other topics.
I must say in all my years of walking this earth she is one of the most gracious, kind, giving and heartwarming humans that I have ever had the pleasure to meet and talk with. Truly one of the greatest.
With around 500 students competing this year, I can absolutely say the future of BBQ is in good hands.
