We arrived out in Sealy on Friday and got all set up. We don’t have the fancy booths or the travel trailers, but we came to take home a prize. Usually we are one team, but we split into 2 being Whiskey River I and II. 32 teams total where out there so a lot of people itching to take home the prize.

Next thing we know the clouds started to roll in for an afternoon flair up. We kept our fingers crossed that it would blow over us then all of a sudden it started to rain. And when I say rain I don’t mean sprinkle I mean downpour! A good rain that lasted 45 minutes.

Once the rain stopped the sun came back as well as the heat. Angela and I started on our chef’s choice category for the 8pm turn in time as well as the 7pm turn in for margarita.

Whiskey River I did a frozen Italian margarita:

Meanwhile Whiskey River II did a traditional margarita on the rocks:

Whiskey River I did stuffed mushrooms which one them 1st place this past year at the neighborhood BBQ cook off.

Whiskey River II did BBQ shrimp noodles with garlic bread which was a 1st place winner at the neighborhood BBQ cook off a couple of years ago. (Yeah I know I look like a hot mess in the picture, but what can you do when you are super hot and smokey?)

Here’s our fancy accommodations for the night:

For dinner Whiskey River I’s brother in law grilled up some pork chops for dinner.

As the sun set we headed over to walk around the carnival and check out the live band then off to bed to get some rest before the long day ahead of us.

The next morning the boys got the pits going while the girls got ready for the first turn in at noon, pinto beans.

Whisky River I did a sweet version of pinto beans which was really good.

I stuck with a more traditional version of pinto beans with a little added spice.

Next up where the boys turning in chicken at 1pm. Whiskey River I:

Whiskey River II:

Ribs where at 2pm.

Whiskey River I:

Whiskey River II:

And finally brisket at 3pm.

Whiskey River I:

Whiskey River II:

It was nice to relax and not rush anymore. We tasted each others meats, before packing away leftovers and cleaning up.

We gathered up our tickets from our turn in boxes and started making our way to awards which started at 4pm.

Once we made it to the building we where excited to sit, rest and enjoy the ac we also look over the trophies we had our eye on getting.

I’m sad to report we didn’t place, but we learned a lot and made some new friends along the way.

The fine folks over at Packaging Services Company have graciously offered one of Finding Inspiration In Food readers a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks (6.8 pounds). To be honest once you’ve tried this product you won’t be buying any other brand ever again!

Whiskey Barrel® Charcoal originates from authentic Jack Daniel’s® oak aging barrels.
Barrels are emptied at maturity and a portion of the whiskey remains inside the wood. The charcoal briquet’s are made with these barrel pieces. Also included are smoker blocks which are cut directly from whiskey-saturated barrel staves, the blocks capture a pleasant mix of caramel, vanilla and wood notes and will impart an extraordinary smoked flavor to grilled foods. As seasons change, whiskey is drawn in and out of the oak wood barrel.

For more product information be sure to visit www.frontiercharcoal.com

Enter to win a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks:

-Leave a comment and tell us what you would love to grill using the a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks.

-For an additional entry become a Finding Inspiration In Food follower on the right side of the page. Be sure to leave a separate comment telling me your a follower!!

-For an additional entry blog about this giveaway. Be sure to leave a separate comment for this as well as a link to your post.

Contest ends Friday, July 30, 2010 at midnight and I’ll post a winner that Monday morning.

Good Luck!!

JACK DANIEL’S and OLD NO. 7 are registered trademarks used underlicense to Packaging Service Company, Inc. This contest is courtesy of Packaging Service Company, Inc. and Jack Daniel’s(r) Whiskey Barrel(r) Charcoal and is NOT being offered by Jack Daniel’s(r), Lynchburg, TN.

I’ve got the perfect recipe for you to try once you get yourself a bag of this Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks. Even though it’s not award winning I thought I would give you a similar recipe to what I used for my competition pinto beans and it’s super easy to make.

Campfire Pinto Beans

1 pound dry pinto beans
1 package sausage, diced small
1/2-1 tablespoon Worcestershire sauce
1 package 2 alarm chili
small spoon of minced garlic if desired
extra cumin as desired

Soak beans overnight. In a dutch oven put enough water to cover beans and add all remaining ingredients except masa flour from chili packet. Bring beans to a boil and cook until beans are soft. If you can fit it remove the dutch oven grill lid and close grill lid to allow the beans to get the flavor from the wood chips. Be sure to check every once in a while that the water is still above the beans and add more if needed. Once beans are cooked add masa to make a gravy and thicken the sauce up.

Pin It on Pinterest

Share This