Page 36 - NOV2021 Digial Issue

We’re Back!!! Spring Training returns to the University of Minnesota Meat Science Lab!
After an interruption due to Covid, the workshop will re- turn in 2022. At this time a lot of the details and exact agenda are still being worked on. What is known is the date of the workshop will be April 2,
2022. The Keynote Speaker will be Jess Pryles of Hardcore Carnivore in Austin, TX. Watch for more informa- tion on our website, www.mnbbqsoci- ety.com as time goes on. Spring Training is a full day workshop which includes demonstrations, discussions, and a complete BBQ lunch. Jess Pryles will be offering her cookbook at a dis- counted rate. The class is intended for everyone from beginning backyard cooks to accomplished competitive teams, butchers, general BBQ and meat lovers, as well as those just looking to learn more about the sci- ence of the sport of BBQ. Once regis- tration opens, be sure to sign up early, as this event has sold out every year! We are delighted to be able to bring it back!
Needless to say, it is a very busy contest! There were 467 teams at the Open, the Invitational had 186 teams, the Kid’s Q had 110 competing, and varying numbers of teams
competing in all of the sides.
The Minnesota Barbeque Society had folks involved, working in many areas of the contest. This included working behind the scenes as Drivers, taking care of teams, delivering products that they had ordered or needed for the contest. Others were Ambassa- dors, helping with meat inspections, parking teams, answering team’s questions, and dealing with many as- pects of the contest. In administra- tion MBS helped provide office support along with logistics and of course Judging and Table Captaining.
There were twelve Minnesota cook teams in either the Open or Invita- tional, plus additional teams in the Kid’s Q and the sides. We had a good showing for the cook teams, and while there were no calls for the Min- nesota teams in the Invitational this
The Minnesota Barbeque Society
(MBS) was well represented at one of
the biggest BBQ contests of the year, The American Royal at the Kansas Speedway. Is it really that big? The short an- swer is yes. It consists of several contests going on over the course of several days. There is the Kid’s Q, Sides and Desserts, Turkey Smoke, Vegetables, Beans, Potato, Sausage, the Open and the Invitational. In addition to all of this, there is also an induction into the BBQ Hall of Fame.
year, they all finished respectably.
For the Open, Minnesota Barbeque Society teams did get some calls. Last Call Heroes BBQ took Grand Champion, Hogline took Reserve Grand Champion, with ten other teams scattered throughout out the contest. Congratula- tions to all!!
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NOVEMBER 2021
Jess Pryles