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Windy City BBQ Classic – Chicago BBQ

09/05/2013

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I took my self over by there by the Soldier Field to the South Deck Parking Lot for the Windy City BBQ Classic.

(Bought the ticket at a discount – Thank you, LivingSocial!)

 

I had the perfect BBQ Fest outfit on! I am also patriotic!

I had the perfect BBQ Fest outfit on!
I am also patriotic!

I love the competitive BBQ shows on the Food Network and I always thought going to Memphis in May – the Super Bowl of BBQing would be cool!  Lucky me Windy City BBQ Classic came to town promising No Electric, No Gas, Just Smoke!

Here’s what I learned…

1. Competitive BBQ is just sitting in a parking lot drinking.  The different teams competing set up a tailgate situation to feed the fire of their smoker round the clock over the weekend then they set up their whiskey and lawn chairs.

2.  You need a way more sophisticated palate than mine to tell the subtle differences in BBQ…. it’s all meaty, fatty, salty goodness.  Sometimes it’s on a bone, sometimes its chopped up on white bread, sometimes more sauce, sometimes it’s pastrami but basically meaty, fatty, salty goodness.  No complaining – just an observation from my Meat Stupor which is pronounced meeeeeeeeeeeeeeeat stup-hiccup-or *sigh*..

3.  Lots of the BBQ Team Names and BBQ Descriptions sound dirty…. sauced, rubbed vs naked, smoke ya, porking, U baconing me crazy….

4. One quick KiC (Kindly Intentioned Criticism).  If 60 teams are using fire to cook unlimited tastings of hot, smoky, salty meat for 100s of guests in a black top parking lot on an 85 degree day having two guys selling bottled water and five guys monitoring the People’s BBQ Choice Awards ballot submission is perhaps not the best staff deployment.
Here’s a few a little visual meat porn

 

This is BBQ butt waiting for the judges to cut into it and taste it.  Now that's real pretty meat.

This is actually what is all about – BBQ butt waiting for the judges to cut into it and taste. Now that’s real pretty meat.

This is the side grill one team was using to cook their own lunch- hello baloney on the grill.  This team had three kinds of whiskey as they 'competed' through the weekend.

This is the side grill one team was using to cook their own lunch- hello baloney on the grill. This team had three kinds of whiskey on the bar next to the smoker/grill/trailer as they ‘competed’ through the weekend.

That's a whole damn pig a bunch of pig faces.  Porky cheeky goodness

That’s a whole damn pig on a stick and a bunch of pig faces. Porky cheeky goodness

I just loved these guys.  Good meat and there were four dudes in orange shirts banging out a ton of BBQ and their sign says they do BBQ, Parties and Snowplowing - so I like a multi-talented food staff!!

I just loved these guys. Good meat and there were four dudes in orange shirts banging out a ton of BBQ and their sign says they do BBQ, Parties and Snowplowing – so I like a multi-talented food staff!!

on Wrightwood Frenched chicken into lollipops with a terrific rub on each baby one with a little celery on the side -- elevated bbq!

Barn and Company at 950 Wrightwood Frenched chicken into lollipops with a terrific rub on each baby one with a little celery on the side — elevated bbq!

Final nod to local BBQ - County on Taylor Street served up delish meat!

Final nod to local BBQ – County on Taylor Street served up delish meat!

 

 

 

From → All Posts, Foodie MD

4 Comments
  1. brucebblake permalink

    Mmmm, smoked meats! Got any Usinger’s brots in there…?

    Date: Thu, 5 Sep 2013 19:11:32 +0000 To: bbblake@hotmail.com

    • There was a lacking of smoked encased meats at the WCBBQC… but I found other smoky fat to enjoy!

  2. Going for lunch now!

  3. Mary Gilham permalink

    I am voting for the guy who also snowplows!! How can u not like that guy?? Sounds like u r enjoying “summer in Chicago ” Love

    Sent from my iPhone

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