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Ribs Within BBQ and Support Team, Doug & Laura Keiles, Glenn & Helene Mulvihill and George & Kimberly shore
What's big in Texas? Well, just about everything, but one thing that stands out is BBQ!
BBQ is huge in Texas. Everyone from restaurant chefs to back yard cooks are smoking it low and slow in the Lone Star State. Almost every weekend from March to November you can find a festival, fair or backyard party that centers around BBQ. The competitions are quite an impressive deal! Usually about 50 teams come with their BBQ rigs, tents and campers, and cook all night. The food is smoked on giant rigs that are all unique.
When I first moved to Texas I didn't even know what BBQ was. To me, a Jersey Girl, BBQ meant a back yard party where someone uses a grill. Like, burgers and hot dogs.
I was quickly schooled on the real definition when we went to a locally famous restaurant in Tomball, Texas, called Goodson's cafe. They're well known for their chicken fried steak, but on the day we went there the special was BBQ on a bun. Seeing as I thought BBQ was a hot dog, I couldn't understand what this dish was, so I asked. "BBQ what???"
I was quickly schooled on the real definition when we went to a locally famous restaurant in Tomball, Texas, called Goodson's cafe. They're well known for their chicken fried steak, but on the day we went there the special was BBQ on a bun. Seeing as I thought BBQ was a hot dog, I couldn't understand what this dish was, so I asked. "BBQ what???"
Probably the first of a series of many blank stares I've received from Texans, at the depth of my ignorance. The waitress just didn't get that I had no clue. After a detailed explaination, Hubby was the one who took the chance and ordered it. He loved it, and this is what started his obsession with smoking foods and my new-found freedoms with his forgotten gas grill.
Basically what I'm saying is, BBQ is the reason why I'm a burger cook. Once he started smoking he gave up control of grilling, but that's another story!
So, Texas is obsessed with BBQ. Everywhere you look there are BBQ restaurants. As many of them here as there are pizza places in NJ.
Texans take their BBQ seriously! They spend hours planning and executing a successful BBQ. They smoke everything from brisket to cheese.
They compete in cook offs for bragging rights and cash prizes and it's a wonderful culture.
We've had a long trip from that day at Goodson's to learning to smoke in our yard but we don't fool ourselves. We are Armatures! There are people that take it so seriously that they spend tens of thousands of dollars on just the right smoker. They have trailers built with smokers in them so they can drag these contraptions clear across the country to compete in BBQ challenges. They are huge, often capable of cooking for hundreds of people. Some of them are even custom made at huge expense, to look like trains, guns, or motircycles. I even saw one that looked like an armadillo! So cool!
We've had a long trip from that day at Goodson's to learning to smoke in our yard but we don't fool ourselves. We are Armatures! There are people that take it so seriously that they spend tens of thousands of dollars on just the right smoker. They have trailers built with smokers in them so they can drag these contraptions clear across the country to compete in BBQ challenges. They are huge, often capable of cooking for hundreds of people. Some of them are even custom made at huge expense, to look like trains, guns, or motircycles. I even saw one that looked like an armadillo! So cool!
This past weekend my hubby and I were delighted to be invited to the Cedar Fest BBQ cook-off by friends Doug and Laura Keiles of Ribs Within BBQ team. I met Doug and Laura at the World Food Championships in Vegas this past November. I was competing in The World Burger Championship, and they were competing in The World Bacon Championship. They came in second place, Bacon Champion of The WORLD! Quite an impressive accomplishment!
They live in Hillsborough NJ, and of course, being a Jersey Girl myself, this was the catalyst to make us instant friends.
They live in Hillsborough NJ, and of course, being a Jersey Girl myself, this was the catalyst to make us instant friends.
See Doug's WFC Profile here
While Doug competed, and won the title of 2nd in the world, Bacon, that's not his usual gig. He owns a BBQ catering company called Ribs Within, sells a line of spice rubs, and has recently been approved by the FDA to produce and sell the worlds BEST bacon.
Ribs Within, Artisan Bacon
But, he is best known for competition BBQ.
Doug's been competing (and winning) BBQ competitions for over 10 years! His story is an interesting one. His start began when a restaurateur he knew asked him why he never ordered the ribs. His reply? "Mines better!" He wasn't lying! He brought a sample of his cooking over for a taste and the restaurateur was shocked! His advice? Compete!
His rise to the top started there. His competitive nature and cooking skills combined with a genuine likable quality made him a natural in competitions. Since then he's achieved many titles and experienced many memorable events. One of the most accomplished moments for him was appearing on the Food Network show, Chopped, Grill Masters, where he took 2nd place to BBQ guru, Ernest Servantes of Texas.
Recently, the Keiles were in the market to upgrade their smokers, and turned to another friend, George Shore of Houston's own Pitmaker, LLC. George, together with Victor Howard are the Co-Owners of Pitmaker, a company that designs and creates custom BBQ Trailers, Backyard BBQ Smoker Pits, and BBQ Grills for Backyard Grillers, and fancy BBQ Trailers for Companies and Competitors alike.
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George and Victor, are also the key players that make up the award winning BBQ team Pitmaker- BBQ Addiction. They won the 2013 title of BBQ champions of the world, at the WFC.
I asked Doug why he chose Pitmaker to create his new pit and he replied, "They believed in my design."
Doug and George had been communicating via social network for about a year before they met in person at the WFC, where they sat down to discuss Doug's ideas for a pit design. When he presented his idea, George responded by showing some drafts that he had already designed. They had both been thinking of a similar rig, and brought their ideas together at the table that day.The idea was to create a First-of-its-kind, Gravity Fed, Duel heat-source smoker.
George and Victor, are also the key players that make up the award winning BBQ team Pitmaker- BBQ Addiction. They won the 2013 title of BBQ champions of the world, at the WFC.
WFC Competitor Profile -Pitmaker-BBQ Addiction
Doug and George had been communicating via social network for about a year before they met in person at the WFC, where they sat down to discuss Doug's ideas for a pit design. When he presented his idea, George responded by showing some drafts that he had already designed. They had both been thinking of a similar rig, and brought their ideas together at the table that day.The idea was to create a First-of-its-kind, Gravity Fed, Duel heat-source smoker.
George and his team at Pitmaker took the design back to Houston where they custom created Doug's new pit. This past weekend it was ready for its maiden voyage, so Doug and George arranged to meet at Cedar Park for the contest. So, Cedar Park was the testing ground for the new pit.
George gave the pit her first light in an almost ceremonial fashion in which the team all gave a big cheer!
George gave the pit her first light in an almost ceremonial fashion in which the team all gave a big cheer!
Doug started cooking on Friday afternoon. We stayed up late into the night, talking, laughing, eating, enjoying the company of friends, but finally we grew tired and hubby and I climbed into the back of our Explorer with some blankets and pillows and crashed. Doug, however, stayed up all night checking his food about every half an hour. He never once appeared tired, or showed any sign of deterioration. He is a true competitor!
The following morning the team re-assembled to assist him with turn-ins.The competition required 4 turn-ins, chicken, ribs, pork and brisket. The amount of detail that goes into the preparation and presentation of this food is astounding. From preparing the boxes to the finely butchered meats. It's almost a shame to see the boxes closed and turned in! I was lucky to witness this from start to finish, but I am sworn to secrecy so cannot share. I will say though, I learned so much from Doug and Laura.
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The pressure is all on Doug at this point, and we tried to stay out of the way while waiting for instructions. I was so thrilled to be honored with simple tasks, like heating sauce or finding the aluminum foil. Silly, but truly exciting! Hubby was given the honor of running the completed dishes to the judging tent. Trust!
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The following morning the team re-assembled to assist him with turn-ins.The competition required 4 turn-ins, chicken, ribs, pork and brisket. The amount of detail that goes into the preparation and presentation of this food is astounding. From preparing the boxes to the finely butchered meats. It's almost a shame to see the boxes closed and turned in! I was lucky to witness this from start to finish, but I am sworn to secrecy so cannot share. I will say though, I learned so much from Doug and Laura.
The pressure is all on Doug at this point, and we tried to stay out of the way while waiting for instructions. I was so thrilled to be honored with simple tasks, like heating sauce or finding the aluminum foil. Silly, but truly exciting! Hubby was given the honor of running the completed dishes to the judging tent. Trust!
What an impressive show! For the first time using the new pit Doug didn't expect to place as high as he did. 6th over all, with a 4th in brisket! Placing 12th in Chicken, 19th in Pork and 26th in Ribs, I can't even begin to imagine what he'll be producing when he's had the time to get to know his rig.
Laura and Doug Keiles of Ribs Within BBQ Team
6th Place Overall Cedar Fest BBQ Cook-Off 2014
In addition to learning so much about BBQ, we also had a blast walking around, seeing the other rigs, and meeting folks. So many friendly folks came over to the Ribs Within tent to say hello. Doug knew most of them but some were new friends. One stands out to me, a friendly guy named Robert Sierra of S & S BBQ . What a joyously fun guy! He exemplifies the attitude of BBQ, good-nurtured and down to earth.
I also had the pleasure of meeting up with my childhood friend, Trisha Ellis! She lives near by and agreed to pop over and hug me! woot!
I also had the pleasure of meeting up with my childhood friend, Trisha Ellis! She lives near by and agreed to pop over and hug me! woot!
It was wonderful to spend time with friends, learn about competition BBQ, eat good food and meet new people. I am truely loving my life in Texas.
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