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Last week was the The International Chicken and Rib Cook-off on Sparks street.

Anneke and I went for a tandem ride Thursday of that week
(June 24-28).

My interest in BBQ’ing along with the fabulous smell of BBQ and hickory in the air instantly attracted me to the site.

We stopped in front of the Bone Daddy Kiosk were I met Brad Brunton Owner/Operator. Brad and I chatted BBQ briefly. He invited me to stop by and help him out on the weekend.

Saturday morning I drove to Sparks St. to take Brad up on his offer and learn more about the art of BBQ and slow southern cooking.

The place was a zoo. Hundred if not thousands of BBQ fanatics lined up at different vendors waiting to get their fix. Some junkies waited approx 2hrs for the BBQ goodness.

While working with the Bone Dady Crew I performed several tasks.

• Loading the Southern Pride BBQ full of ribs (slow smoked for 3hrs)
• Rubbing the bones with Bone Daddy’s special blend of rub.
• Unload the cooked ribs.
• Tray and Cook half chickens.(these are cooked in conventional convection ovens)
• Grill ribs and chicken to order.
• Apply abundant amounts of sauce to the meat on the grill

All in all this was an awesome experience, Brad and his crew are real BBQ pro’s. I hope I can join them again next year.

Tags: BBQ, Bone Daddy, Brad Brunton, chicken, International Chicken-rib cook-off, ribs, Southern Pride

This entry was posted on Wednesday, July 1st, 2009 at 8:41 am and is filed under BBQ. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.