The world's best BBQ competition teams will be at Coors Field Saturday, September 19 for the 2015 Colorado Rockies Championship BBQ Contest.
This BBQ contest includes a Fan's Choice Award where fans get to decide who their favorite team is by sampling their BBQ. Prize money is on the line for the Fan's Choice Awards, so the teams will be cooking their best for our great fans. Don't miss out on this unique opportunity to be amongst other grilling enthusiasts and talk with award winning cook teams. Each BBQ team will serve their BBQ in tasting portions while supplies last.
Additional BBQ samples will be served by the Great American Cookout and the Rocky Mountain BBQ Association.
Also, "Godfather of BBQ", Johnny Trigg, will be at Coors Field on August 16 and September 4 preparing his legendary smoked ribs with all proceeds going to charity.
When purchasing the package below you will receive a game ticket, $15 in concession credit and a voucher to enter the BBQ cooking and tasting area.
Space is limited to 1,500 fans so purchase your tickets today!
Click on a topic to expand for complete information.
The world's best professional BBQ competition teams will be at Coors Field September 18 and 19 for the 2015 Colorado Rockies Championship BBQ Contest.
On Friday night, September 18, prior to the Rockies and San Diego Padres game, the Rockies will introduce in an on-field ceremony all the cooks and families, all BBQ judges in attendance, contest volunteers and the KCBS representatives.
After the KCBS BBQ competition, the cook area will be opened at 3:30pm Saturday afternoon to all fans with a BBQ voucher...Come out to the game early, talk to your favorite BBQ cook team and sample some of the best BBQ.
This event is for everyone, from BBQ die-hards to BBQ beginners.
Johnny Trigg Appearance
Johnny Trigg Appearance
Cook Teams Introduced Before The Game
The Great American Cookout Will be Conducting Grilling Demonstrations And Passing Out Free Samples From 4:00pm - 6:30pm. Free to all Fans - no BBQ voucher required.
7:00am - 3:30pm Contest Area Closed to the Public
3:30pm Contest Cook Area Open to Fan's Choice. Your game ticket with a BBQ Voucher is required for entry.
6:30pm Contest Awards
The 2015 Colorado Rockies Championship BBQ Contest will be located in Parking Lot A of Coors Field. Lot A is immediately adjacent to Coors Field, just outside Gate A in right field. Lot A sits between Blake Street and the railroad tracks extending northeast to the 27th Street entrance. Lot A can be accessed from 22nd/Park Avenue at Wazee or at 27th and Blake Streets. Access to I-25 is via Park Avenue. Access to I-70 is via Broadway/Brighton Blvd.
The 2015 Colorado Rockies Championship BBQ Contest includes a Fan's Choice Award where fans decide who their favorite BBQ Cook Team is by sampling their BBQ. Prize money is on the line for the Fan's Choice Awards, so the teams will be cooking their best. Don't miss out on this unique opportunity to be amongst other grilling enthusiasts and talk with award winning cook teams. Each BBQ team will serve their BBQ in tasting portions while supplies last. Your game ticket with the BBQ voucher gives you entry into the cook's area Saturday afternoon. Our fans will be encouraged to sample BBQ and vote with a Colorado Rockies chip. Join us before the game to meet top rated BBQ teams and sample their BBQ.
The 2015 Colorado Rockies Championship BBQ Contest has been chosen as one of the twenty stops on the 2015 KCBS Great American Cookout Tour.
The Great American Cookout brings the art and taste of outdoor cooking to some of the biggest and best barbeque contests and festivals throughout the nation. We show millions of contest attendees, just like you, what a cookout should really taste like! So, come on down and grab a seat. The tour will save a sample (or two) for you and your friends! We will demonstrate BBQ and grilling techniques both Friday and Saturday nights before the game. Samples, recipes and general information about the Kansas City Barbeque Society will be passed out during the demonstrations.
Friday night, September 18, be sure to come out early. Demonstrations will take place before the game and will be free and open to all fans attending. So come out early Friday night.
Saturday afternoon, September 19, cooking demonstrations will take place and free samples will be passed out to all fans admitted to the Fan's Choice competition. Your BBQ voucher gives you entry into the cook's area, where you can meet top rated BBQ teams and sample their winning BBQ.
Guided by the expert teaching of Great American Cookout tour hosts, Mike and Christine Peters, the Great American Cookout is one cookout you do NOT want to miss!
The Great American Cookout also wants to hook you up with some huge prizes in our annual sweepstakes! One lucky grand-prize winner will win a BBQ Celebrity Backyard Bash, presented by KCBS and more! Register for the sweepstakes on-site or online at GreatCookout.com or Facebook.com/GreatAmericanCookout. For a full list of rules, regulations and prizes visit GreatCookout.com.
An organization every Colorado BBQ enthusiast should know about, the Rocky Mountain BBQ Association, will have a booth at the Rockies BBQ Contest. They will be preparing competition style pulled pork and handing out samples to the fans Saturday afternoon. Come meet some of the best Colorado BBQ cooks, taste their great pulled pork BBQ and learn more about this great local BBQ organization.
Be sure to come out early to either the Rockies Sunday, August 16 Padres game or the Friday, September 4 Giants game to meet Johnny and Trish Trigg. In addition to competing in the 2015 Rockies BBQ Contest, he will be preparing his famous, award winning smoked ribs for sale on the Main Concourse near the Blue Moon Brewing Co. All proceeds going to charity.
First Appearance - August 16th. Johnny with his BBQ smoker will be on the Main Concourse preparing his legendary BBQ ribs before the game. He will be there until the end of the third inning.
Second Appearance - September 4th. Johnny with his BBQ smoker will be on the Main Concourse preparing his legendary BBQ ribs before the game. He will be there until the end of the third inning.Close »
33 BBQ teams will compete in the 2015 Colorado Rockies Championship BBQ Contest. They will be traveling from all over the United States.
Johnny Trigg of Smokin' Triggers, known as "The Godfather of BBQ", has well over seventy Grand Championships and countless category wins to his name. Johnny has cooked over 600 events during his long, storied BBQ career. With his wife Trish at his side, Johnny began competing in 1990. From his home base in Alvarado, Texas, he has logged hundreds of thousands of miles, competing in nearly all the U.S., and even parts of Europe. National Champions in 2003, Smokin' Triggers has also placed as that coveted award's runner up twice. In addition, he's nabbed the Kansas City Barbeque Society category Team of the Year winner multiple times. With victories in 2000 and 2003, Johnny is the only two time Jack Daniel's World Invitational Champion. But his biggest trophy of all, physically, has to be the full dress Harley Davidson Ultra Classic motorcycle awarded to him for winning the L P Que in 2007. And his most cherished prize? The $50,000 purse won on national television during Kingsford's BBQ Pitmasters Season 3. In addition to that memorable career moment, Johnny will never forget a USO-sponsored mission to Kuwait, where he and five fellow Pitmasters fed authentic BBQ to over 5,000 US military troops in Kuwait. Feared most by fellow competitors for his award winning ribs and brisket, Johnny remains the oldest and most respected active competitor in barbecue, and has no intention of slowing down anytime soon.
Be sure to come out to either the Rockies August 16 Padres game or the September 4 Giants game to meet Johnny and Trish. He will be preparing his famous, award winning smoked ribs for sale near the Blue Moon Brewing Co. All proceeds going to charity.
Competing since 2001, Rod Gray, Pitmaster for Pellet Envy, has participated in over 400 events from coast to coast. In that time, Pellet Envy has won over eighty championships and has ended ten straight seasons as a top nationally KCBS ranked team. Since 2006, Pellet Envy has more wins than any other team in America. Following up as the national champion in 2009, Rod Gray of Pellet Envy was the runner-up national champion in 2010 and has been named the best pork ribs cook and brisket cook in the entire country. Additionally, Rod was the 2013 Kingsford BBQ Pitmasters Grand Champion on BBQ Pitmasters TV Program. All while educating the public and promoting barbecue as America's only true cuisine. Rod has a line of BBQ rubs and sauces which you can sample as part of the Fan's Choice Contest.
Smokey D's BBQ was founded in 2006 by Darren and Sherry Warth in a trailer in their driveway. Their success on the competition BBQ circuit yielded multiple requests from friends and businesses for caterings of smoked meats. In 2007 they partnered up with Chef Shad Kirton and his wife Angie to open their first carryout BBQ and catering operation. With an overwhelming response from customers in 2008 they opened up a remote location in the skywalk system in downtown Des Moines. Smokey D's has become known as Central Iowa's place for Championship BBQ. The Smokey D's Restaurant recently appeared on Diners, Drive-Ins and Dives. Darren and Shad have a won a combined 600+ Category awards and over 40 State BBQ Championships including Darren and Sherry winning the 2013 American Royal Open, appeared and won the TV Program 2013 Kingsford Invitational, and the 2014 Jack Daniel's Invitational.
Winner of the 2014 Houston Livestock & Rodeo Show, and owner/builder/creator of the famous Jambo pits. Jamie started cooking BBQ in 1989 and has seen over 46 GC's, along with two back to back perfect chicken scores at the 2003 American Royal Open & Invitational. Now an owner of a very busy BBQ restaurant in Texas, Jamie's love of BBQ can be seen in all aspects of his life.
Pitmaster Jim Elser, of Sweet Smoke Q, has been one of the hottest teams on the championship BBQ circuit in the last 2 years. Competing since 2010 in about 100 contests but really got serious about it in the last 2 years doing 65. Just in these 2 years he has won 9 Grand Champions, 12 Reserve Grand Champions, and multiple top five overalls. He was the 2013 Florida BBQ Association Team of the Year runner?up, 2014 Florida BBQ Association Team of the Year, and 2014 BBQ World Food Champion. Jim teaches how to cook championship BBQ to the weekend backyard guy all the way to the professional cook. Jim's company Sweet Smoke Q has a line of products from BBQ rubs, sauces, injections and even custom smokers and accessories.
Big Poppa Smokers was founded in 2009 and has become one of the leading internet retailers for BBQ grills, smokers, rubs, sauces, & accessories. The Big Poppa Smokers BBQ Team was also the Grand Champion of the 2012 American Royal Invitational, and featured on the second season of TLC's BBQ Pitmasters. From the BPS Elite Charity Program to being a very competitive BBQ team, Big Poppa Smokers is spreading the love of BBQ.
In 2014 Blazen BBQ earned their sixth International Barbeque Cookers Association Cooker of the Year award. Ronnie & Michelle Wade, from Texas, have been competing since 1999. They hold 135 career Grand Championships. In 2014 they cooked 46 events, six states, earning 10 Grand Champions, 8 of those qualifiers. Past awards include: Livestock Show & Rodeo World Championship BBQ, the Jack Daniel's Invitational 7 times, with three of those invitations being an automatic by winning 7 or more qualifying Grand Championships.
Simply Marvelous BBQ was 2014 California BBQ Association Team of the Year. Steph Franklin aka "The Genie" is the award winning BBQ chef/owner of Simply Marvelous BBQ catering & spice rub seasoning company. Steph uses a fusion style of cooking developed from his travels throughout the United States, Mexico, and The Caribbean. Through his wanderings he had the opportunity to sample a wide array of flavor combinations, which inspired him to develop his own product line of rubs, seasonings, and sauces. LNB BBQ & Catering is a family-owned and operated business that began as a labor of love. Head cook Sterling Smith's passion for the pit has evolved from participating in the KCBS BBQ circuit since 2009 to a desire to serve the public on a more direct level.
Loot n' Booty was 2014 Reserve Grand Champion at the Kansas City Royal Open, 2013 Route 66 BBQ Championship Team of the Year and the 2012 Barbecue Championship Team of the Year. During his years in competitive BBQ, Sterling and his family loved interacting with the crowd via people's choice and vending opportunities. He ultimately decided in addition to feeding his need to compete, he wanted to satiate the public's constant requests for his BBQ outside of competitions. Thus LNB Catering was born. We are truly a backyard BBQ family who loves to cook and have fun together. During his experiences as a competitive BBQ cook on the KCBS circuit, Sterling honed his talent for slow cooking mouth-watering smoked chicken, pork ribs, beef brisket and pulled pork.
Pork Patrol was the Greater Omaha Barbeque Society 2014 Team of the Year. Pitmaster Don Truckenbrod is a retired Police Captain (Omaha Police Department) who spends his time cooking meat instead of booking meatheads! In 2014 Pork Patrol BBQ was the highest KCBS ranked team in the state of Nebraska. Pork Patrol BBQ won the Greater Omaha Barbecue Society's 2014 Heartland Team of Year Challenge. Pork Patrol BBQ has achieved 5 Grand Championships and several Reserve Grands. In 2013 Pork Patrol BBQ received an invitation to The Jack Daniels World Championship Invitational Barbecue contest and was awarded a 5th Place Pork finish.
Recipes provided by our competing BBQ teams and sponsors.
Proud Sponsor of the SRF Challenge at the Colorado Rockies BBQ Contest, Snake River Farms is a part of Agri Beef Co., a family owned and operated business dedicated to producing the highest quality beef and pork in the United States. Snake River Farms is a major supplier of beef and pork to the top BBQ competition teams. Whether you're cooking low and slow or hot and fast, their American Kobe beef, Northwest beef and Kurobuta pork products all deliver the consistency, flavor and juiciness required for mouth-watering and memorable barbecue. Follow the link below to great BBQ recipes and more. http://www.snakeriverfarms.com/recipes
Add all of ingredients, mix well, and roll into a log. Place into the fridge until harden.
An hour before cooking, remove the filets from refrigerator, in a plastic zip top bag mix together the Sweet Smoke Q Beef Juice and the water and place the filets in the marinade for about an hour. Prepare a grill with a medium-high heat fire on one half of the grill and add some pecan wood chucks directly on the charcoal. Remove the filets from the marinade and season both sides with salt and pepper. Place the filets on the opposite side of the charcoal for 10 minutes to absorb the smoke. Then place the filets over the direct heat until you get a good sear flip and finish cooking until internal temperature reaches 125 digress F for medium rare. Remove from the grill and add a teaspoon of the compound butter and bacon crumbles and let rest for 5 minutes before cutting into the meat. For more Sweet Smoke Q Recipes go to: http://www.sweetsmokeq.com/recipes.html
Take thin cut bacon and wrap around a pretzel rod. Dust both sides of the bacon with your favorite BBQ rub before wrapping around Pretzel. Bake or smoke at 325 until bacon is cooked start checking after 12 minutes.
Beer Cheese Dip
Simmer Beer then add cream cheese and shredded Pepper Jack Cheese Whisk and cook until all ingredients are the consistency you like.
Bacon Wrapped Pretzels will be soft when coming out of the oven - Give them about 7 minutes to firm back up before eating.
Recipe is for 1 Pork Butt
Then add 2 C of Sour Orange juice in a blender with:
Reserve 1 C of marinade for later - Pour remainder over butt and marinade overnight.
Smoke at 325 until internal temp is 160 then pour 1/2 C of reserved Marinade on Pork and foil continue to cook until internal temp is 200. Pull Pork into desired chunks/stands
Sautee 1 onion, then add
For more GQUE Recipes go to: www.gquebbq.com
This recipe won the 2014 World Food Championship potatoes entry.
Begin by crisping the bacon and set aside the Bacon fat left over. Combine Crème Fraiche and Dijon Mustard and then chill. Peal 3 pounds of potatoes and then slice into thin round medallions and dice and chop the shallots, cilantro and jalapeño. Slice Polish sausage into thin round slices. Boil the other 3 pounds of potatoes and mash them with skins on. Sauté in the bacon fat the shallots, cilantro, and jalapeño along with the salt, thyme, rosemary, white pepper, cumino, and roasted garlic and then blend mashed potatoes and chopped crisped bacon with sauté.
Line glass dish with parchment paper and brush paper with butter. Dredge potato and sausage slices in Crème Fraiche/ Dijon mix and layer the bottom and sides of the dish with half of the potatoes and sausage. Carefully fold the mashed potato sauté over the potato/sausage medallions and spread evenly. Take the remaining Crème Fraiche potato/sausage and artfully distribute the medallions over the top. Lightly brush with butter and cover with parchment paper and a second dish to apply weight to potato pie. Bake at 400 degrees until top layer is tender (Approx. - 45min to 1hr). Remove top layer of parchment paper and dust with paprika based BBQ Rub and let cool before slicing.
Serve to family and friends! Enjoy!
Prep Time: 10 minutes
Refrigerate: 30 minutes
Cook Time: 50 minutes
1. Mix Marinade Mix, oil, orange juice, water, soy sauce and sesame seed in small bowl. Reserve 1/4 cup for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
3. Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165ºF, turning occasionally. Move chicken to lit side of grill with skin side down. Brush with reserved marinade. Turn lit side of grill to high. Close grill.
4. Grill 3 to 5 minutes longer or until chicken is lightly charred.
Makes 6 servings.Close »