A memorable conclusion to our first competitive barbecue experience.

The day began at 3 AM, with Jake and me firing up the smokers before our first cup of coffee. The competition grounds were quiet, with only a few other teams stirring. By 4 AM, I had made my way to the shower trailer to wash away the smoke and grime of the previous day.

One of the morning's highlights was Jake's run to the famous 24-hour Town Topic hamburger stand for a couple of Haystack breakfast sandwiches. Sausage, egg, cheese, and hash browns piled onto thick bread were just what we needed.

Our teammates began arriving around 7:30, and the day quickly became a coordinated effort. Chicken was due at noon, followed by ribs, pork butt, and brisket at 30-minute intervals. We also submitted Jake's cheesy corn with Parmesan, pears, and truffle oil, along with Jemi's corn cheesecake.

By midafternoon, everything had been submitted, and we began packing up. At 3 PM, we attended the awards ceremony.

Our best finish was 10th place for chicken. The other meats finished lower, which was both surprising and disappointing. We had been particularly pleased with the ribs and pulled pork. The brisket was less convincing, but we thought it might still be competitive.

What became apparent was that professional competition barbecue is an entirely different pursuit from preparing exceptional food for family and friends. The winning teams were experienced competitors who travel regularly and understand the very particular preferences of barbecue judges.

We concluded that our food was excellent by backyard barbecue standards, but mastering the competition circuit would require a substantial investment of time, practice, and effort.u

Yet the weekend was about much more than judging.

There was the camaraderie of our team, everyone contributing in their own way. The excitement of Friday night's small-plate event, the family visits, the 1980s rock band, and the remarkable setting at Union Station, with trains rolling past throughout the night. Even the 3 AM start became part of the adventure.

On the drive home, Jake and I reached two conclusions:

This was a one-and-done experience. We enjoyed it, but neither of us has any desire to pursue competitive barbecue.

We have eaten enough barbecue for a while. Casseroles, spaghetti, and practically anything else sound appealing right now.

Closing reflection

The weekend was a success as an experience, even if it wasn't a success on the judges' scorecards.

We tried something new, worked together, learned a great deal, and created memories that will last considerably longer than the disappointment of our finishing positions.

And perhaps the most satisfying discovery was that we don't need to compete to enjoy the craft.

Good food, good equipment, family, friends, and an afternoon on the patio at The Preserve. That's the kind of barbecue worth pursuing.