2013 Taste of Downtown Danville

The Taste of Downtown Danville BBQ Competition is in the bag as well as another season for us. There is a slim chance that we may pick up another competition later in the year, but that is not likely.

This year’s competition seemed to be a bit more exhausting than the others, odd because it is only about 5 minutes from home. It had more to do with helping to get the event set up and running errands than actually competing.

Our plan was to have a really good time and half party it up a bit.

Thursday night started it off with dinner with Jason “pitakia” Paliatka ( I asked him to change his last name to make it easier for me). There we had a couple of adult beverages, then we visited one of our sponsors “O’Brien’s Corner Tavern”, if you ever want to enjoy a drink in a relaxed environment definitely go here. The night somewhat ended about 10:30, but why end it there when the teams were still up. I felt a responsibility to stop by and make sure they didn’t need anything.

Yada Yada Yada 12:30 am quickly approached and I decided to go get some rest.

Friday came all too quickly and the work of helping out began. Leslie was a huge help for the event and dedicated her time/back/feet to volunteering. This was going to be a solo event for me. The plan was to start prepping meat around 11 am, by 6 pm I opened the first package of meat. Steven Ward stopped by and offered to volunteer himself and the offer was immediately accepted.

Around 10:30 pm food was prepped and a few moments of rest begin. Smoker started warming up around 12 am and the late night talks with “Beer and Smoking in Las Vegas” ensued. After several beers and a few jello shots the thoughts of being up every hour began to kill the enjoyment of the company I kept.

Saturday morning came before Friday night even ended and the hectic rush of timing everything perfectly begins. I felt like all day long I was one step behind.

Once turn ins came around and the critique of the food started. Chicken seemed pretty decent, Ribs were really good, Pork was ok and brisket didn’t seem like my best.

The judges always seem to have their own opinions and here is what they were thinking:

Out of 25 teams

Chicken: 21st (155.440), I am still struggling with this category the shine could use some work and I was only able to find 6 OK pieces to work with


Ribs: 13th (163.9772), they seemed to be worthy of a call, but just a bit outside.


Pork 8th (169.1084), This was our best score in pork all year.


Brisket 16th (154.2628), This has been a good category for us, but not today. Sorry no picture.

Overall 14th (642.7884), This was our best overall score ever. So the event wasn’t a bust at all. Can’t wait for it to get better next year.

We ended the season so far with these KCBS standings, out of 2564 teams:

Chicken: 661st

Ribs: 543rd

Pork: 465th

Brisket: 428th

Overall: 561st

Thank you to each of our sponsors this year:

82’s BBQ www.82sbbq.com
Dwain Dixson
Jennifer Dixson

Big Ron’s Rubs, www.bigronswebsite.com
Bower’s Tree Service
PB&PA unit #11
Earl Gaudio & Son Distributing, http://gaudiodistributing.com/index.php?id=1

O’Brien’s Corner Tavern located @ 800 E Main, Danville, IL 61832
Downtown Danville Inc. http://downtowndanville.org/calendar.htm


I need a beer

For some reason today has been nothing but stress. I have taken my time, so as not to feel rushed about getting everything ready and I still can’t feel like I am relaxed. 

I was able to get everything done that needed to be done today. The equipment is loaded into the motorhome, the smoker is cleaned out and hooked up. All that is left to do is pickup the remaining meat, garnish and adult refreshments. Once that is done we’ll head downtown to get situated.

Plans are tentative for a night of well earned stress relief. Beer & Smoking in Las Vegas are coming in early and we plan to meet up for the late night activities. One team is celebrating a 21st birthday that night. So the stage is being set for a night of epicness. 

Back into the swing of things

That time of the week has begun again. It starts the rush of making sure everything is together for another competition. This time it might be the last one for the season. 

We have had quite the little “vacation” from competing but still have managed to remain in the KCBS top 500 for brisket. We are hoping that this event could help possibly solidify that spot for the rest of the year.

This event is one that I have been really looking forward to all year, as it is potentially bringing all of the teams that we have made friends with throughout the year and from last year’s event together. I have been in contact with some of those teams and making loose plans for Thursday night. Thursday is a pretty safe day to let loose a bit as it shouldn’t affect any cooking. Waking in the morning might be a different story.

During this little break from competing I haven’t taken the opportunity to cook nearly as much as I had hoped. The small offset’s life ended due to a rusted out firebox. So it is being transitioned into a grill and I am now considering building a UDS for small cooks. There is always a light  if you look for it. 

Stay tuned for more information.