Dave Compton was a jovial character with a quick wit and his love for people (and BBQ) was evident in his demeanor. I always looked forward to seeing Dave and his wife, Erma at contests (he loved her like no other and she passed prior to Dave). Plowboys BBQ Pitmaster, Todd Michael Johns, said in a recent social media post that Dave Compton was "the most universally loved person in BBQ." Todd nailed it. It was clear, even at this early juncture, that Dave was admired by all. This would be the start of a life-long friendship. We walked the square and he introduced me to each and every BBQ team. It was here that Dave's hospitality shined when he gave me the grand tour. Dave provided a warm welcome to the sport.īBQ'Loo was located in Lincoln Park, a little town square in downtown Waterloo. The more we talked about BBQ and judging, the more informed I became and the more comfortable I felt about the whole process. Later in July, I rolled in to Waterloo, Iowa to judge my first competition at the BBQ'Loo and Blues, Too! It was at this contest when I first met fellow BBQ judge Dave Compton, who literally became my Ambassador to competition barbeque.ĭave's hospitality and his eagerness to help me out as a BBQ judge made me feel at home immediately. In March of 2008, I became a Certified Barbeque Judge (CBJ) with the Kansas City Barbeque Society (KCBS). I feel blessed to have known him, and Dave's contribution to barbeque is a wonderful story to tell. It's been almost one year (December 19th, 2020) since my friend Dave Compton passed his earthly test and graduated to Heaven. The extra spice was so nice, I think I may need to be a little more creative with brisket in my spare time. Seasoned with salt & pepper, swimming in a broth of jalapeno and onions this combination of flavors hit a home run. It's no surprise the recipe originated from Darren Warth (of Iowa's Smokey D's). JALAPENO BRISKET: Brandon's pork butt was good, but he knocked it out of the cornfield with this Jalapeno Brisket. Yum! All in all, it was a great pork day. The flavor of the pork was good and I especially loved the crunchy bark (Brandon's favorite part, too). T-Rex BBQ also laid out some left-over competition pork on the food table. He wanted to dig in it and now! I enjoyed watching his eagerness to cook. It was clear Brandon was way too excited to let anything rest. Instead, he pulled the meat right after it came out of the smoker. although he should have let it rest 30 or 60 min to allow it to cook more and restore the juices. I noticed people kept going back to get more of Mike's crawfish and sauce, so those who really enjoy crawfish loved it. Now when I dipped that tiny piece of meat into Mike's special crawfish sauce, I lit up! The sauce gave this little crawfish some big flavor - something I could really enjoy. Maybe a cross between crab, lobster or shrimp? It's not fish (but neither was the gator which tasted like fish). It was ok, but my mind was still trying to figure out the flavor. Tiny! So I nibbled on the the meat and it was so small it was hard to determine the flavor. The thing about crawfish, there is very little meat. I was not sure of what I was doing, so Mike showed me later how he does it and I was close.
#Spike seasoning des moines cracked
This is all new to me, but yet I cracked open the shell of this crustacean to pull out some meat. I was a bit weary of trying the gator, and now comes the crawfish. Finally the crawfish dived in at the final stage for about 5 or 10 minutes more. First, boil the water with seasonings and add small ears of corn and potatoes which take the longest to cook. Absolutely delicious!ĬRAWFISH BOIL: It was interesting watching Mike put all the ingredients together. It was so meaty and had a great natural flavor.
#Spike seasoning des moines skin
When it was done cooking, the meat peeled off the skin with little effort. SHEEFISH: The Sheefish was smoked skin down (protecting the meat). It was a good thing I got a piece, because that bird flew away fast! WHOLE CHICKEN: When Kyle finally pried the chicken from the gators mouth, it was our turn to take a bite! The pulled chicken was extremely moist, tender and very flavorful.
Kyle did do a fine job preparing the gator and it was quite a sight to behold. The very look of this reptile plays with my mind, though. Like I told Kyle, I would not go out of my way to search out gator meat, but it tasted just fine. To my surprise, it tasted a lot like fish. So I gladly wiped off the fat and cautiously took a bite. Normally fat means flavor like with brisket, but not in this case. Ever! This is new food territory for my stomach.
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