I really needed this week off from the BBQ competition trail. After 10 contests, including a string of 3 doubles and a 1,000 mile journey for a Minnesota comp, it was time to take a break. It’s easy to get caught up in the day-by-day excitement and flurry of BBQ-related activities and for me, not so easy to take a pause, rest and recharge.
We had one of our toughest cooks recently in Kewanee, IL, which I attribute partially to not being rested from the previous week’s double and the 1,000 miles of driving our Wolf Wagon. I definitely didn’t see it coming even though I thought I was taking pretty good care of myself.
When we’re competing, I get a lot less sleep and average about 15,000 steps a day. What I hadn’t really paid too much attention to is the impact of walking up and down the RV steps hundreds of times in a weekend. Our Wolf Wagon setup is a vast improvement over where we started with a tent in the street, but it still forces us to haul a lot of stuff in and out and up and down. And at the end of the day, we’re still cooking out in the street under a tent.
It all starts to take a toll.
It’s been a great week off so far. We’ve surrounded ourselves with fresh vegetables and fruit, have hung out with family and friends and have been able to tackle plenty of other life priorities that were stacking up.
BBQ is still on my mind though.
Like today. It’s Wednesday which means it’s meat trimming day… but not today! Hooray!
And then last night when we had neighbors over for Taco Tuesday featuring last week’s competition leftovers. It was great to hear people rave about the pork, especially since the judges don’t seem to like it.
Although we’re laying low this this weekend, we’re another A/B/C test to dial in our pork recipe before Sam’s Club in Indianapolis next weekend.
Freak ON!