In this episode, Jeff shares a Right Bank Bordeaux with his clarinet-playing father…
Wine Tasted:
Chateau Garraud 2010 Lalande de Pomerol
After the Facts:
Here’s the Ribs Marcello made…
And here is his Merlot vine!
Stay Rad,
Jeff
What’s your favorite value Bordeaux? Do you want to hear Dave TheVegetarian play some music? Leave a comment, and let us know.
Saturday was a good day.
At 8:00am, Kara and I ran the OGSD SLUG Run 5K.
Not only did each of us come in second place in our age group, but I actually placed 3rd overall.
Here’s some proof… Granted, it is also proof that most of the race participants were elementary school kids trying to raise money for science camp… But still…
I won me a $25 gift card to a local running store for beating them kids.
It’s my Bib in a Box!
Earlier in the week, my buddy Cheeto mentioned that there was gonna be a BBQ competition in our neighborhood, so as soon as Kara and I returned from the race, we showered up and headed over to the Morgan Hill No Bull BBQ Cook-Off…
This is the third year in which Morgan Hill has held this competition. It is a national event that is part of the Pacific North West BBQ Association. In the competition, teams camp out over night to make the perfect brisket, chicken, pork, and pork ribs for a select group of judges.
As a spectator, you can purchase tickets to taste some of the items from the BBQ teams. Along with a booklet of five tickets, you also receive a vote in the “People’s Choice” competition. You know I’m never one to not let my opinion be heard, so I had to get my taste on.
You know that BBQ styles can range all over the place, so to limit the variables in play, I elected to compare pork ribs.
First up…
Porktera BBQ
Porktera Rib
The thing that really stuck out to me about Porktera was the richness of the pork. The sauce was nice and tangy. Not a bad start.
Next…
Smoke Slayers
Before I had my rib, I just had to take a peek at what Kara was trying…
Pulled Pork Taco? Nice!
On to the ribs…
Smoke Slayers’ Rib Tips
You’ve gotta love a rib tip. A little bone. A little cartilage. A textural sensation. Fun and delicious.
Next…
Canyon Riders BBQ
You gotta love it when you get to choose your sauce…
I chose the Sweet N’ Mild.
Canyon Riders BBQ Rib with Sweet N’ Mild Sauce
This rib was big and meaty. I usually opt for the spicier style of sauce, but the Sweet N’ Mild created a good contrast with the smokey rib meat.
When we rounded the next corner, we saw a big ass line…
Big Ass Line
With a line that long, it’s gotta be good… Right?
So Kara and I jumped on in…
Kara and Jeff in Line
Once we got to the front of the line, we were stoked on what we found…
Bad S BBQ
This is what I got…
Bad S Rib
See the carmelization on that rib? See that rich ass sauce? See how juicy that meat looks?
That was one Bad S Rib!
Kara’s food looked pretty good too…
Firecracker Shrimp
Now, it was time for my last rib of the day…
Big Ed’s Buzzard BBQ
Big Ed’s Rib
Great sauce. Great meat. Great presentation. Just great.
Kara still had one more tasting ticket, so we lined up next to this smoker…
The smoking section…
And ended up here…
Epiquerean Social BBQ
And Kara got this…
Chicken Wings
Lucky for me, Kara was full… So I got to eat ’em.
Super smokey and delicious.
The only thing that was left to do was drop off our votes for People’s Choice…
People’s Choice
For me, it was a toss-up between Big Ed’s and Bad S, but in the end…
Bad S gets my vote!
So I ask you…
What’s your favorite BBQ?
Stay Rad,
Jeff
Stay Rad 