Missouri Teams Top Deaths Door BBQ

A large crowd was on hand Saturday to witness two Missouri teams take home the top honors at the 6th Annual Deaths Door BBQ on Washington Island. Competing against some of the best teams in the country they cooked their best to claim the top spots.

On Day One Tim Scheer of Shake N’ Bake BBQ took home the honor of Grand Champion. Scheer of New Haven MO beat out a field of forty teams to claim the title. He started off the day by having a perfect score of 180 in his chicken entry. Scheer was a repeat winner as he claimed the Grand Championship title last year. Finishing in the runner-up spot was Darren Warth of Iowa’s Smokey D’s BBQ. Warth cooking out of Des Moines, Iowa claimed the Reserve Grand Champion honors. Finishing third was Brad Leighninger of Getting’ Basted from Saddlebrooke MO. Fourth went to Eric Ferguson of Big “E” BBQ out of Woodstock, IL. Rounding out the top five was Blane Hunter of Valley, Nebraska. Hunters team Porky Butts BBQ was the number one team in the country in the Kansas City Barbeque Societies Team of the Year standings.

Day Two saw  Brad Leighninger of Getting’ Basted take home the Grand Champion honors. The Saddlebrooke, MO team finished third in the Day One contest. The Reserve Grand Champion award went to Jermaine Little and his Turnin Up The Heat team. Cooking out of Brown Deer, WI they were the highest finishing Wisconsin team in the two day event. Third place went to Iowa’s Smokey D’s BBQ. He was followed in fourth by IBQ’n@the bbqsuperstore.com team with Richard Parker as chief cook. They are based out of Lowell, Michigan. Rounding out the top five was Rod Gray and his Pellet Envy team. Gray resides in Leawood, Kansas.

Two Wisconsin teams finished in the top ten on Friday Day One. Finishing in seventh place was Tim’s Full Belli Deli out of Oshkosh. Tim Schopp and his team finished tenth in the country last year in brisket. Ninth place went to T-Mac Smokin’ from Sturgeon Bay. Tom and Becky McIntosh won Deaths Door BBQ in 2012 and 2015.

The Day Two standings also had two WI teams listed. Turnin Up The Heat was the Reserve Grand Champion and T-Mac Smokin’ finished eighth.

A team just missing the top ten on Day One Chefs Gone Grillin from Appleton ending up eleventh. Three WI teams just missed the top ten on Day Two. Buckaroo BBQ of Waukesha finished eleventh, Tim’s Full Belli Deli fourteenth and in fifteenth was Chefs Gone Grillin.

In the dessert contest held on Day One Legends of Smoke from Manitowoc had a perfect score of 180 to claim the win. Finishing in a tie for second place was Big ‘E’ BBQ and T-Mac Smokin’. In the tie breaker Big “E” BBQ was awarded second with T-Mac Smokin’ placing third. Rounding out the top five were Wicked Smoke of Fort Atkinson fourth and Buckaroo BBQ fifth.

Winner of the Wisconsin Trifecta (Big Bad Triad) sponsored by www.thebbqsuperstore.com was Iowa’s Smokey D’s with Darren Warth. Finishing second was Tim Scheer with Shake N Bake BBQ. Darren was presented a custom Gateway Smoker from Annella Kelso of Snake River Farms. The top ten teams that competed in at least two of the three two day events were eligible. The events were Masters In May and The Classic held at the Stoneyard in Appleton, Gold Ribbin BBQ Fest at the Brown County Fairgrounds and Day One and Day Two at Deaths Door BBQ held at the W.I. Airport.

Shake N’ Bake BBQ Wins Deaths Door BBQ Contest

Washington, Missouri’s Shake N’ Bake BBQ took home the Grand Champion title Saturday at the 5th Annual Deaths Door BBQ on Washington Island. Tim and Teri Scheer making their first appearance at DDBBQ dominated the competition winning two of the four Kansas City Barbecue Societies four meat categories. They took first place in the chicken and ribs and finished seventh in the pork and beef brisket standings. They were last years number one team in the country in pork ribs.

History of the Kansas City Barbeque Society

One evening, in the fall of 1985, Carolyn and Gary Wells and Rick Welch, a.k.a. Sir Loin, were enjoying some friendly libation and chatting about barbeque. Carolyn was Executive Vice-President of Wicker Barbeque Products company (a great barbeque marinade and baste distributed primarily in the South), and networked extensively in the barbeque market. All competed in the few existing barbeque competitions in the area – The American Royal, The Great Lenexa Barbeque Battle, and the Blue Springs Blaze Off. Members of other cooking teams were always calling wanting to know when the next event would be held. Sadly, there were none.