Salzburg Barbecue Bulls enjoy U.S. competitions, gain knowledge about bringing BBQ to Europe
By Gerald Reisecker
gerald.reisecker@gmx.at
The Salzburg Barbecue Bulls BBQ Team was founded in 1997 by butcher Helmut Karl in Salzburg, Austria. In their first year, the “Bulls” won the Austrian Championships and became Vice-European Champion. In the same year, the team was invited to the Jack Daniels tournament in Tennessee and won two top-ten titles with Brisket and Ribs.
During the following years, the Austrian BBQ team was always to be found among the top ten in European and World Championships. They won their first two gold medals at the World Games in Jamaica in the Fish and Chicken categories and the year after for Dessert in Hungary, followed by Fish in 2008 in Belgium. These results currently rank the team second on the official WBQA World Ranking.
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Photo courtesy Gerald Reisecker
Salzburg Barbecue Bulls’ tent at The Jack. |
This year’s trip to the States was the 7th time by invitation to the Jack Daniels Invitational BBQ in Lynchburg. As every year, the Bulls met a lot of “old BBQ-mates” from around the globe. Eighteen teams joined the international tournament, with Chief Cook Helmut Karl, Erwin Hofbauer, Martin Schustereder und Armin Oberndorfer, all members of the “Bulls” among them.
The Austrian BBQ-fanatics could not wait to see the brand-new Lang BBQ Smoker that Rocky Danner arranged for them. The team has been impressed by the circulating air system and how well the BBQ was holding the temperature. The integrated “warming unit” was very useful, also for drying wood that turned wet after some rainfall.
As always, the tournament was well-organized with loads of spectators. It was great to meet other BBQ teams to exchange hints and secrets even with visitors.
With some special hints from U.S. teams, the Bulls did very well and ranked 33rd out of 80 teams and turned Best International Team. However, most importantly, the team could gain further knowledge about bringing BBQ to Europe and is happy to announce that from 2010 onwards, there will be a BBQ course without side dish at Austrian tournaments.
Leaving Tennessee, the Bulls turned South and were joined by team members Josef Gradl, Martin Proksch, Johann Glöckl, and Gerald Reisecker. They travelled to Douglas, GA, for the Best of the Best Invitational at the National BBQ Festival.
Things were different down South. For example, teams didn’t prepare a whole chicken, but instead only parts. Also taste seemed to be different. But one thing didn’t change — the team could rely on the great Lang Smoker they used at Jack Daniels.
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Photo courtesy Gerald Reisecker
Salzburg Barbecue Bulls in Douglas, GA. |
In Douglas, the Bulls ranked 6th with their “Austrian Style” whole hog and especially Helmut Karl was proud, as he is the one who prepares hogs every week for his clients.
Again, it was great to see well-known faces from the States, Canada, and Poland. The hospitality was overwhelming. The Bulls could make new friends and learned some new techniques and tricks in barbecueing.
Some news from the Bulls
The team published a BBQ book with the title Grillen wie ein Weltmeister - BBQ like a World Champion.
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Photo courtesy Gerald Reisecker
Salzburg Barbecue Bulls’ 18-foot smoker trailer.
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Together they have constructed a huge 18-foot long smoker trailer. To finance their travels and live the BBQ spirit, the Bulls travel from festival to festival or cater events for companies who more and more are seeking real BBQs (ex. Harley Davidson, John Deere... in Europe). A highlight in the BBQ calendar is the American Independence Day of the Austrian-American Society.
The Salzburg BBQ Bulls would like to thank everybody for the great support at both U.S. competitions. They are looking forward to meeting U.S.teams in Europe in 2010.
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