Here’s some pics of the Boars Night Out team:

Here’s some pics of The Shed, who went on to win first place in whole hog and also their third grand championship.

Here’s a few pics of Jack’s Old South, the team run by the winningest man in barbecue, Myron Mixon:

Here’s a few pics of the Heath Riles team:

Here’s a bunch of pics of one of my favorite barbecue people, the kind and focused Big Bob Gibson team:

Here’s a bunch of pics of the Bubba Grills team:

And now for awards. You’ve seen the finals judging, and now it’s time to see who is the winner.

And The Shed takes Grand Champion!

It’s a threepeat for The Shed!

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We’ll start out with Stretch’s Grinders BBQ. They had a hog on a stripper pole. Yep. Always a fun ride with this team. They really had a ball this time.

The Shed BBQ out of Mississippi is a team I have come to love. Yes, they are a lot of fun and can afford the largest, most professional crew. But when it comes right down to it, they cook a killer hog. I’ve had it at Memphis in May a couple times and here at Pigapalooza twice and every time I am blown away by how tender and juicy it is. For me, they really set the bar on how it should be done.

Mark Lambert is a really great guy. He hosts a great steak contest at his warehouse, and cooks for and feeds all the judges all day long. I’ve seen mark hog cook for years and he always pulls out a delicious and full flavored hog. Theis year it was a pair of hogs, in missionary position. He read the nuptials.

Boars Night Out is a heavy competitor. I’ve seen them compete and win for years. They always throw a good show for the judges and always put out a delicious juicy hog. This one was no exception.

Marc Ouverson and his Aces Wild team always put up a beautiful hog. Last year it was tattooed. This year it was just delicious. Super juicy, they also throw in extras, like a wrapped pork loin which they sliced up for the crowd.

The Operation BBQ Relief guys put up a smoky beast. I loved the combo of juicy hog, smoky, meat and their vinegar sauce.

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It was a muddy start to a wonderful day. Some say that adversity makes good barbecue. I sure think it did. Let me know what you think.

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This is right about the time he almost dropped it. Great save though!

Moe came in third overall this year with this absolutely gorgeous shoulder. So juicy and smoky. I ate all I could!

Here’s an oldie but still a goodie!

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These pics generally follow the flow of the day: steak selection, steak preparation, steak turn in, and lots of chilling. You’ll also see a bunch of photos from the B&B Charcoal folks, who showed up and showed out, grilling oysters, roasting a pig, and grilling a giant redfish. Also in here are pics of some killer steaks put out by the SCA Japan team. What a great few days!

Let’s start off with steak selection. We have a great crew of judges from Florida that took charge of the steak selection process. The steaks are all hand cut ribeyes, at least 1 1/4″ thick.

It’s time to trim, marinate and season the steaks!

That didn’t take long. Now that they are trimmed, marinated and seasoned, it’s time to get the grill on!

It’s turn in time! Look at those great steaks!

Now that we’ve turned in the steaks it’s time to chill!

Here are a bunch of pictures of the SCA Japan team. They are all super champions and terrific people. We had a ball hanging out with them!

Here’s the B&B Charcoal folks cooking up a storm! Here’s grilled oysters, a whole hog, and a giant red fish!

A couple final shot to close out a great weekend!.

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I stopped into The Little Diner in Vail, Colorado on a recent trip and liked it so much I came back the next day to have it again.

In 2008, taking over a restaurant already four decades old, chef Brian Little is serving up the best little and big breakfasts in Vail. From the beautiful berries and pancakes to the best breakfast burrito to the pannekoeken, a dreamy dish from my childhood. Definitely get the pannekoeken.

I really liked sitting down at the end of the counter, where I can see the guys riding the range. They’re fast as lightning.

If you’re headed up the mountain, this burrito (it’s as big as your head) will treat you right. Stuffed with eggs, crispy hash browns, green chiles, tomatoes, onions, cheese and smothered and covered in homemade salsa, you might have to have them wrap up half for a mid-morning snack at the top. I had this before tackling a hike up to the top of the mountain, and it lasted all through the 14,000 foot peaks I was hitting.

All right, we have to talk Pannekoeken. It’s something like a fluffy crepe, where beautifully crispy edges crawl up and out of the pan. Here’s a shot of them making it, running that soft batter right up the side of the pan.

When it’s done, it has a soft, eggy center perfect for maple syrup (in my family, we made them with chopped apples and soaked raisins and cinnamon), and there’s lots of butter that drizzles and oozes all over as you eat it. They double dust it in powdered sugar and serve it with lemon wedges that you can squeeze over it and brighten it. That lemon really lifts the sugar and eggs.

I cut it like a pizza, and dip the soft wedges into the pool of butter and powdered sugar the falls under it as you cut it. Honestly, this might be the most perfect breakfast in Vail.

But there’s pancakes, too. Soft, fluffy pancakes. I’m pretty sure these were chocolate chip pancakes, but they weren’t on the menu. I’d ask for them.

You can also get your pancakes topped with fresh raspberries.

Little Diner is a family place. Folks gathered and talked and laughed and ate and shared just a little bit of time in their life with each other. I came back a couple days just to hang out in that atmosphere. It felt like home away from home.

Here’s Chef Brian Little:

Another shot of the line guys:

Burritos for days….

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But lots of focused faces. They’re all trying to pick a great steak…

There were a ton of beauties in here, and I was able to buy two to take home and practice with when steak selection was done. I paid $10 each.

Look at this crazy marbling on this tri-heart. This looks almost like wagyu. Really great steaks available here at steak selection.

I love how they compare their steaks during selection, thinking about what they’ll do with it.

There’s lots of great teams and great cooks. Here are a few of my favorites:

Jamey Cooley

Katelyn Crain

John Lindsey

Ok, let’s look at some of these beautiful steaks!

The SCA Rep team finalizing the results.

Here come the winners!

River is tired:

Can’t forget that this was a family (and dog event), certainly.

Several of the kids cooked in the grilled cheese competition! They worked so hard on their grilled cheese entries, and their smiles showed how proud they were, and deservedly so. I didn’t judge this one but got a few samples from the leftovers table and they were SO GOOD! Here’s their turn-in.

Here’s their finals:

It was a day full of hot winning steaks on a cold blustery day in Carlisle, Arkansas!

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