Big Blue BBQ Competition ~ Union Station KC ~ Day 1

The day started early out at The Preserve, where I met up with Jake to make the final preparations for our barbecue competition at Union Station in Kansas City.

Jake spent a couple of hours expertly trimming and preparing all four competition meats: beef brisket, pork shoulder, pork spareribs, and chicken thighs. By the time he finished, everything was ready for the serious cooking that would begin late tonight and continue into the early morning hours of Saturday.

Meanwhile, I prepared the camper for our overnight accommodations, filling the freshwater tank, checking the propane, and making sure everything was ready for our stay. We finally hit the road around 11:30 AM, hauling both the Yoder and Pit Boss smokers along with our supplies.

About halfway between Lawrence and Kansas City, we had to pull over and resecure our load. The two smokers needed some additional attention before we could safely continue.

Our barbecue team consists of Jake and me, along with Brian Gutek, Logan Wilkinson, and Jordan Dent.

Friday’s main event was the small-plate competition, beginning around 5 PM. We put together quite a menu: sliced tri-tip, chicken wings, boneless chicken thighs, bacon-wrapped shrimp, and cheesy corn.

The crowd came at us in a hurry. We were absolutely slammed with patrons, serving plate after plate until we eventually ran out of food before 7 PM. By the end of the evening, we had collected approximately 75 tickets for the competition. It was a hectic couple of hours, but certainly a satisfying turnout.

The family came out to enjoy the festivities as well. Between visiting the science center and listening to the 1980s rock band performing at the event, there was plenty of entertainment beyond the barbecue.

By 10 PM, we had everything cleaned up and were ready for some much-needed rest. Unfortunately, Union Station wasn’t quite ready to settle down. The band continued playing until 11, and freight trains kept rumbling past throughout the evening.

It was a long, productive, and memorable first day. We had successfully transported our equipment, fed a hungry crowd, and completed the first competition event.

Now the focus shifts to the real challenge: getting our brisket, pork, ribs, and chicken cooked to perfection for Saturday’s judging.

Tomorrow is competition day.