2023 American Royal Pt.1: Award Winning Sauce
When our new Finance manager John Atwell joined FireBoard in April, we knew him as a seasoned finance manager, competition BBQ smoker, and an avid FireBoard user.
Cooking for 200 Guests
When planning our Annual FireBoard Party at the American Royal, having John Atwell prepare our feast was a natural fit. With restaurant and competition experience, feeding 205 people in one night, at one time is business as usual for Atwell.
To get all of this done, our friends at Burnt Finger BBQ loaned us their Cookshack FEC500SS Fast Eddy Rotisserie pellet smoker. For perspective, the pellet hopper on this beast can hold 80 pounds of pellets! John used his FireBoad 2 and Spark in SyncMode to monitor his cook. Click here to see his cook session, including hold time and Spark temperature checks.
By the end of the night, John would have single-handedly prepped smoked, and sliced over 200 pounds of pork and beef. That’s 20 long slabs of pork ribs, 8 pork shoulders, and 2 beef briskets. Not to mention a batch of his cheesy corn.
After our Friday night party, John’s work wasn’t done. Being good friends with Megan and Jason Day, John worked with them to produce Burnt Finger’s entry for the dessert category. His creation was an apple bundt cake with salted caramel buttercream topped with chopped walnuts and salted caramel sauce. The cake was John’s re-imaging of a family recipe that was lost in a house fire.
Blue Ribbon Sauce
This competition is divided into 5 categories Tomato Mild, Tomato Hot, Vinegar, Mustard, and Specialty, evaluated by a panel of KCBS judges.
When asked about his win, John excitedly stated “It is pretty awesome to win in my second year entering.” he continued “To win against some of these great sauces from around the world is an incredible feeling. Congratulations to all the other category winners and everyone who placed!” John’s sauce won the largest of these groups Tomato Mild, with over 140 entries from around the world! Congratulations John!!