Could the drought be over?
Not the California water drought - the Too Ashamed To Name pork drought to be exact. In 2011 and
2012 we won 3 grand championships thanks in part to 1st place pork finishes. Also in 2012 we scored 16th place with
pork facing over 550 teams from all over the country - then NOTHING!
We haven't been gotten our pork scores above the fold for over a year until Sam Club
Sacramento March 22 2014. We changed one thing and boom! 1st place pork again!
It could be a lucky judging table, obviously we hope not. Pork has been kicking our butts for
over a year so lets hope it's not just a lucky table. Now our usually high scoring chicken - that came in 25th
- lets hope that was a result of a the table of death.
Mega Huge News Flash: Too Ashamed To Name BBQ
wins the California draw for the
Jack Daniel's 2012 World Championship Invitational
This is the most prestigious bbq competition there is and it's also one of the most difficult to get invited to.
It's a lottery draw so there's a big element of luck. But odds improve with each entry in the hopper - the more
grand championships you win, the more entries you have. So chances are, your competition is by far - the best of
the best there is in the country. We are far from that! But any given team can win on any given day, so we'll be
hitting The Jack HARD! to represent California championship BBQ as a viable threat to more traditional BBQ
This is going to be a wild ride! First we road trip to the American Royal in Kansas City, then on to Lynchburg
Tn a few weeks later. I guess our day job bosses will just have to be patient with us for a couple weeks.
The full story of our Jack Daniels draw, plus
the 2012 American Royal
Way Out West BBQ
Championship, Stockton Ca, August 18, 2012
Blues Brews and BBQ,
Brentwood Ca, May 26,
Our new battle rig - New for 2012, Too Ashamed to Name Competition BBQ team is sporting a new ride: Two
Backwoods Smokers, a big Competitor and a Backwoods Chubby (hidden behind). This is the same trailer we've had
since 2008 but it's a little pimped out now. Take a look:
Way Out West BBQ Championship Stockton, 2011. 3rd
What a ridiculous name for a
competition BBQ team.
(Scott Hares and wife Pam Hares)
True, it is a ridiculous name for a competition BBQ team. But here's the thing - the way I figure
it, if we come in dead assed last place, then it's no big deal - after all, we're Too Ashamed to Name.
On the other hand, the teams that we score ahead of - well then! They just got beat by Too Ashamed
to Name - how's that for humbling!!!
It's not exactly like we don't know what we're doing. I've been cooking bbq for a little while now and have
attended classes and workshops from highly accomplished competitors, state champions, and even world champions
We formed our husband and wife comeptition bbq team in 2008. With a good load of awards, walks, trophies and
payout under our belt already - we've not yet been able to cast a wide enough net to win on a regular basis.
Producing high quality backyard BBQ is one thing. Doing it with four different meats - ready at
turn in time is a little bit more tricky.
The Barbecue Bug - or so it's called:
Here's how this kind of obsession starts out - Anyone who likes to cook BBQ can benefit from taking
classes from accomplished competition pit masters. A while back (2007), my BBQ stepped up after taking a bbq class
by Konrad Haskins - the Teddy Bear out of Washington state. Producing a fine product for friends and family was my
objective, and it was a good, high value class.
Come winter 2008, and QN4U, California State Champs for 2007 were conducting a class at Casa De
Fruta Ca. But this was not a 'friends and family' back yard BBQ class, this was a competition BBQ class - something
I really had no interest in stepping into at all - only the techniques of fine BBQ were of interest to me at the
But that's when the "BBQ bug" tends to bite. The 'friends and family, back yard BBQ' thing forks
off, and an entirely new world opens up - the world of competition BBQ. An entire community of new friends and
acquaintances - all of them very friendly and welcoming.
Today, we enjoy an ever growing network of BBQ friends and family through out the state.
We compete with / against these people but we also watch out for each other too - if a brother
faces adversity or forgets something, then a BBQ brothers will help out - that's the comradery of competition - we
compete, and we win or we lose based on our cooking skills - not on what we forget or for flat tires.
The fact is, no matter how many awards / walks we take (or not) in future competitions - none of it
would be worth if it weren't for all the great friends we've made in just a few short years - seeing old friends
and making new ones at each and every event - that's the main reason we do this - the comradery and brethrenship of
our friends and fellow competitors - brothers in smoke (and sisters too).