They may have come from all over, but when the hickory smoke from 473 teams cleared at last weekend's American Royal Barbecue, it was a team based out of Lee's Summit that was named Grand Champion in the open division.
Boondoggle BBQ, brothers Bob and Don Denner, secured their first Grand Champion designation, and the accompanying trophy and $12,500 check, with strong showings in all four barbecue categories: chicken (7th), pork (49th), ribs (3rd), and brisket (56th).
"Other then having a great finish, the difference between this Royal and the past was that we really felt the bond with other teams throughout the country that we've competed against and become friends with," Bob Denner tells Fat City. "Even before the awards ceremony, we knew this would be a weekend we would both remember for years."
What started as a way for two brothers to keep in touch (Don lives in Ankeny, Iowa, where he works as a claims adjuster, while Bob works in marketing in Lee's Summit) has evolved into a powerhouse team on the barbecue circuit. The Denner brothers entered their first competition in 2007 at the Kansas Speedway, where they placed 36th out of 90 teams.
They would enter four more barbecue competitions that year, earning their first top 10 finish for brisket. In 2008, they entered six competitions and snagged 12 top 10 finishes -- but found that execution was preventing them from winning overall championships.
A barbecue class and some advice from fellow contestants helped to strengthen their entries in every category this year.
"It's amazing the help your competitors are happy to provide even though they are trying to beat you. That's what makes competition BBQ so enjoyable," Bob says.
brother Don, 42, takes the lead on the ribs and brisket, while Bob, 38,
is head man on the chicken and pork. Don took the time to walk Fat City
through Boondoggle BBQ's preparation of their ribs, which were third overall at this year's American Royal:
The
process begins with the selection of ribs that are appealing to the eye,
straight bones rather than short curved bones. Don trims them to be
uniform in shape and remove the membrane off the bone side, this helps
with tenderness. I like to season them the night before cooking them
so some of the rub will be absorbed into the meat. I start cooking
them 5.5 hours before the judging time. I will baste them every 45
minutes and then apply a finishing glaze 30 minutes before they are
done. The key to competitive cooking is having them done at just the
right time, you want them as tender as possible but not falling off the
bone for the judges. Appearance wise I want them to have a shiny deep
red color.
For anyone who hopes to challenge the Denner brothers at next year's Royal, their advice is to get started now.
"Practice,
practice, practice -- be patient and find some peers that are happy to
help you through your struggles. Don't try to change too many things at
one time, doing so will make it difficult to determine what change
worked and what didn't," says Bob Denner.
like
dislike
