IMAGINE YOUR LOGO RIGHT HERE
Be a part of our great community event! Contact us today to become a sponsor and have your business highlighted right here on our page.
Don't forget to check out our AWESOME SPONSORS in this list!
Be a part of this inaugural event, sure to become a yearly favorite. Besides the delicious BBQ contest, the event will also features:
In addition to watching the barbecue masters work their magic, attendees can enjoy local "Idaho" beer tasting. We are coordinating with the local breweries to hold a beer competition in conjunction with the barbecue showdown.
Beer tasting will start at noon and go to 4 p.m. You can purchase tickets ahead of event for $20. Tickets are on sale now. Unlimited tastings will be available for $30 (must be 21 or older) at the event.
Do you want to be part of this great event? Contact Michelle Robinson at 208.465.8148 for details.
There is a 10% Military discount for all military bbq teams. Click here to see the prize money.
John Hunt and Darrell Shoemaker
The Carlos Danger Band is a local classic to modern, Rock & Roll cover band. We are made up of four veteran players with many years of playing professionally. We cover songs from bands like, The Cult, ZZ-Top,U2, Kings of Leon,etc. If you are ever in need of a no nonsense, easy going Rock & Roll outfit to play your event. Please contact us for details.
For the better part of a decade, the The 504 Plan has played family friendly regional outdoor festivals and town events (Eagle Fun Days, Downtown Nampa Nights, Payette Apple Blossom Festival, etc) as well as weddings and parties and the local club circuit. Not a blues band. Not a pop band. Not an 80's band. Simply good music from the inception of rock and roll to the present.
The 504 Plan is Dale Garrard on guitars, Layne Ward on vocals, Mike Corbett on harmonica and guitar, Bill Denton on drums, and Tasche Strieb on bass.
THE VOLTZ are brothers Tyler and Zane Danz along with Seth Reynolds. Lead vocalist Tyler plays bass and rhythm guitar, Zane keeps a beat on the drums and does back-up vocals, and lead guitarist Seth shreds the stage at every show while adding a back-up vocal here and there too. The addition of new 17 year old bassist Brittney Pauly is giving THE VOLTZ an added kick to their already rockin‚Äô high energy shows. Tyler 16, Zane 19, and Seth 17 started playing together in the summer of 2013 after being students at the same music school for a couple of years. The boys started out with some great covers of AC/DC, Van Halen, Deep Purple, Lynyrd Skynyrd, Joan Jett, Poison, and Tom Petty to name a few. Now they rock their own songs too and even have a demo album of their first two singles, and a new cover or two always adds some fun to their shows!! THE VOLTZ have become a local favorite in Southeastern Idaho, being from Arco and Idaho Falls. They have repeatedly played at Brewfest, Alive After Five, Atomic Days, The East Idaho State Fair, and over 100 shows around southeast Idaho. If you haven‚Äôt seen them yet you are definitely in for a treat when you finally make it to one of their awesome classic rock shows. Like and follow them on Facebook to find your chance to see a concert, and get updates about their album.
Governor "Butch" Otter has officially proclaimed September 16, 2017 to be Rockin' Brews and BBQ Festival Day!
Join us for the great festival day at the Boise Spectrum and enjoy great food, beer and music!View the Full Proclamation
7709 W Overland Rd
Boise, ID 83709
The Rock‚ÄôN Brews & BBQ Festival has partnered with select hotels in the area to offer you and your
family discounts and an opportunity to stay near the Ford Idaho Center where the festival
will be held this year.
*Discounted rates available for Friday, September 15 and Saturday, September 16 now through September 1, 2017. After this date, rates are subject to availability.
Beer tasting will start at noon and go to 4 p.m. You can buy tickets now for $20 and at the door for $30 (must be 21 or older, plus ticket fees).
You will be receiving an email with your confirmation.
We look forward to seeing you at the event!
You will be receiving an email with your confirmation.
We look forward to seeing you at the event!
You will be receiving an email with your confirmation.
We look forward to seeing you at the event!
Canhuck and Cindy Collondrez have been planning to buy a fifth-wheel trailer for when they retire in two years so that they can travel the country and compete in barbecue competitions.
Turns out the fifth-wheel purchase got moved up on the priority list after someone stole their cook trailer earlier this year. Fortunately the thieves did not get away with their smokers, so the Collondrezes will be able to make the 12-hour drive from their home in Bakersfield, Calif., to compete in the Rock‚ÄôN Brews & BBQ Festival. This is the couple‚Äôs first trip to the Gem State.
The Collondrezes made their first foray into competitive barbecue in 2009 at the urging of some friends who were competitors.
Having long been a backyard griller, Chuck knew a thing or two about barbecue but not much barbecue competitions when he and Cindy entered their first competition, the West Coast Barbecue Championship in Fairfield, Calif. But when the organizers stopped by his trailer to give him his turn-in boxes (9x9 Styrofoam take-out containers in which competitors present their entries), he had to ask what they were for. Despite the rookie faux pas, they cooked well enough to place fifth overall.
‚ÄúThe hook came out and I went for it hook, line and sinker,‚ÄĚ Chuck said.
Since then the team has traveled through much of the country for competitions. They‚Äôve twice competed at the Region 4 championships in Las Vegas for the Sam‚Äôs Club National Championships and have made it to The American Royal, the world‚Äôs largest barbecue competition, in Kansas City, Mo.
‚ÄúWe‚Äôre usually in the top 25 in California and the top 150 in the nation,‚ÄĚ Chuck said, adding that they‚Äôre hoping for a top finish at the Rock‚ÄôN Brews & BBQ Festival so they can qualify for the 2017 Jack Daniel‚Äôs World Championship Invitational Barbecue held in Lynchburg, Tenn.
‚ÄúWe love to win; everybody loves to win, but it‚Äôs the people, the friendships, the barbecue family that keeps us coming back,‚ÄĚ he said.
Matt Hanson had dreams of going to culinary school but they never materialized. Instead he went to law school and became a criminal defense attorney, but his zeal for cooking never subsided.¬†
For years he honed his grill skills in his backyard, spending nearly a decade refining his low and slow technique for smoked meats before he partnered with his wife, Amanda, and his brother David to try his hand at competitive barbecue.¬†
While Matt dreamed of attending culinary school, David actually did and while David‚Äôs culinary background is a nice complement to the team, barbecue is its own art form.¬†
The Hansons ‚ÄĒ competing under the name Crooked Pigs as a wink to Matt‚Äôs passion and his profession ‚ÄĒ ‚Äúfinally got up the gumption‚ÄĚ and entered in and won a cooking competition in Nampa three years ago. That win qualified them for the 2014 World Food Championships in Las Vegas.¬†
‚ÄúThat‚Äôs what got us into competing,‚ÄĚ Matt said.¬†
Since then they‚Äôve competed in numerous competitions throughout the North and Southwest and have been featured on the Travel Channel.¬†
Competitive barbecue is ‚Äúsomething that takes a lot of work to perfect,‚ÄĚ Matt said. ‚ÄúIt‚Äôs a whole different animal than barbecuing in your backyard.¬†
‚ÄúYou want to come up with that ‚Äėone-bite‚Äô barbecue taste that will grab the judge‚Äôs attention and get high scores.‚ÄĚ¬†
Part of Crooked Pigs‚Äô secret is that they use a mixture of charcoal, wood-fed and pellet-driven grills depending on what category of meat they‚Äôre cooking. Conversely, many teams will cook all their meats on a single, large grill.¬†
‚ÄúOur style is to use several smaller grills,‚ÄĚ Matt said. ‚ÄúThat way we can tailor our heat or smoke.‚ÄĚ¬†
Matt urges anyone who thinks they might be interested in competitive barbecuing to check out the Rock‚Äôn Brews and BBQ Festival to get a sense of what it‚Äôs all about.¬†
‚ÄúThe sport appeals to all kinds of people, and the (barbecue) community can‚Äôt be beat,‚ÄĚ he said. ‚ÄúIt‚Äôs something you can‚Äôt find any other place.‚ÄĚ¬†
When David Harrington decided to take his barbecue game to the next level, he went whole hog.¬†
The Melba resident has been perfecting his smoked pork for years, cooking for church gatherings and parties, and he likes to see the smiles on people‚Äôs faces when they eat his cooking.¬†
Last year, he had East Texas Smokers build him a smoker large enough to handle an entire pig. The company hauled the smoker, which sits on a double-axle trailer, to Denver where Harrington picked it up.¬†
Harrington has been practicing a bit on his new smoker. He and his wife and teammate Melinda recently hauled it to the Owyhee County Fair where they cooked for the kids competing in the livestock events. Cooking for the fair competitors is something they‚Äôve done for years but in the past they had to take their assemblage of small grills to the fairgrounds to set up shop.¬†This year, they just wheeled in and were ready to go.
The Rock‚ÄôN Brews & BBQ Festival will be the Harringtons‚Äô first competition with the new smoker. In fact, it‚Äôs their first barbecue competition of any kind.¬†
‚Äú(Barbecuing) has been more of a hobby, but we hope to build something out of it,‚ÄĚ Harrington said.¬†
Eventually they want to cater events such as graduations and parties.¬†
‚ÄúWe‚Äôre still getting familiar with cooking on the trailer and I‚Äôve been looking for a competition where I can test my skills,‚ÄĚ he said.¬†
Harrington is confident in his ability to cook ribs and pulled pork but the competition will challenge his skills with chicken and brisket, he said.¬†
He said both he and Melinda are excited to see how they stack up against more experienced teams.¬†
Harrington said his favorite thing about barbecuing is the compliments he gets from folks when he cooks.¬†
‚ÄúI love the reaction when someone bites into a pork rib or tastes my pulled pork and they tell me it‚Äôs the best that they‚Äôve ever had,‚ÄĚ he said.¬†
Phil McGrane‚Äôs education includes more than his impressive academic achievements ‚Äď a law degree and a Master of Public Administration ‚Äď it also includes the finer points of barbecue.
The Boise man first caught the barbecue bug, while he spent a year in Alabama serving in the AmeriCorps.¬†After that he also spent a summer in Washington, D.C., where barbecue was both ubiquitous and delicious.
McGrane, better known for his day job as chief deputy county clerk in Ada County, tackled barbecue with the same studious approach that propelled him through school. In just six years of competing, he and his partner and father-in-law Lou Johnson of Monument, Colo., have ascended the pit master ranks, placing third in the nation for pork at the 2013 Sam‚Äôs Club National Championships and 18th overall.¬†
McGrane said his barbecue education and success have come ‚Äúvery incrementally.‚ÄĚ Unable to shake the taste of southern barbecue from his memory, several years ago he set about building his own hybrid vertical smoker from raw steel. A self-proclaimed tinkerer, it took him about a year to construct.¬†
The first time he used the smoker was also his very first competition in Pueblo, Colo. He elected to start his competitive career in Colorado because that‚Äôs where Johnson lives and if nothing else, it was a good excuse for a family outing. Johnson became part of the team in large part because he had tent trailer they could use as their command center.¬†
Before long, they started to do well.¬†
No matter how well they do ‚Äď and they do better than most ‚Äď traveling to competitions serves as a bonding experience, not just as a family but as part of the greater barbecue culture.¬†
‚ÄúIt‚Äôs just a great community,‚ÄĚ McGrane said. ‚ÄúIt‚Äôs fun to compete and it‚Äôs great food.‚ÄĚ¬†
And while many people don‚Äôt equate the Gem State with great barbecue, Phil and Lou are winning hearts and minds one bite at a time.¬†He also wants to help educate Idahoans about barbecue.
‚ÄúIdaho raises some of the best beef in the county,‚ÄĚ McGrane said. ‚ÄúHopefully we can enlighten the locals about that quality beef and how good it tastes when it‚Äôs slow smoked.‚ÄĚ¬†
John Hunt earned his competitive barbecue bona fides when he lived in Kansas, where ‚Äúthere‚Äôs a barbecue competition on every corner.‚ÄĚ¬†
He got the urge to begin competing in the late 1990s when he attended the American Royal, which serves as the championship for the World Series of Barbecue.¬†
‚ÄúI paid 10 bucks to walk in and I was thinking I was going to get some great barbecue but all you get to do is go around and smell,‚ÄĚ Hunt said.¬†
No matter, he was hooked.¬†
The experience inspired Hunt to become a Kansas City Barbeque Society-certified judge and later a master judge. In 1999, he started competing. From there, he became a KCBS representative, helping to oversee contests and make sure the competitors and judges were up to snuff.¬†
Hunt got out of competitive barbecue for a while but was roped back into it when he moved to Oregon and began helping organize a KCBS-sanctioned competition in Coos Bay. He‚Äôs been involved with that event for five years.¬†
It was through that competition that he met his teammate Darrell Shoemaker of Grants Pass, Ore. The men, both 74, got on well and Hunt liked the way Shoemaker cooked so he said ‚Äúwhy don‚Äôt we cook together sometime.‚ÄĚ
Shoemaker‚Äôs team was Rogue Caveman and Hunt‚Äôs was Smokin‚Äô Nations, thus was the start of Rogue Nations. The Rockin‚Äô Brews and BBQ Festival will be their second competition together.¬†
There was a time when Hunt would take part in as many as 15 barbecue competitions a year, but that was when he was in Kansas and was 15 years younger. These days it‚Äôs more like four or five.¬†
‚ÄúIt‚Äôs a very expensive hobby,‚ÄĚ he said. ‚ÄúA lot of cooks will tell you they spend at least $1,000 to compete for a weekend.‚ÄĚ¬†
But when the smoke starts rolling off the grills, it still brings a smile to Hunt‚Äôs face.¬†
‚ÄúMy first time (at a competition) all I got to do was smell, but that encouraged me enough to get started.¬†
‚ÄúOnce you do your first competition, you‚Äôre hooked, like cocaine. You want to keep going back so you can improve and gain experience, and, hopefully, get your name called during the awards ceremony.‚ÄĚ¬†
Joe Wollman will never forget his first taste of food cooked at a barbecue competition.¬†
‚ÄúI was walking around with my wife and people were handing out samples,‚ÄĚ Wollman said. ‚ÄúI took a bite and walked a couple steps and spit it out. I turned to my wife and told her we can do better than that.‚ÄĚ¬†
Fast forward 11 years and Wollman has gone from someone who believed he could be good at competitive barbecue to someone who now makes his living cooking barbecue for others through the family business Spuds BBQ Co. The business and competitive barbecue team of the same name includes Wollman‚Äôs wife Gayle and their children Hunter and Hailey.¬†
The Wollmans entered their first competition in 2006 and placed 16th ‚ÄĒ good enough to be called to the stage and handed an envelope.¬†
As they walked off the stage, Gayle asked what was in the envelope and when Joe opened it up he found cash.¬†
‚ÄúWe didn‚Äôt even know they paid out to the teams the placed,‚ÄĚ Joe said. ‚ÄúWhen we opened that envelope, that set the hook right there.‚ÄĚ¬†
If you‚Äôre a Boise State University sports fan or a regular at the Western Idaho State Fair, there‚Äôs a good chance you‚Äôve already had some of the Wollmans‚Äô food. Their Bronco Nation sandwich is a favorite of Bronco fans. The nearly 2-pound concoction includes brisket, pork, pig candy bacon, pepper jack cheese, pickles and slaw. And their barbecue parfait is a hit on the local fair scene.¬†
‚ÄúThat‚Äôs one everybody seems to like,‚ÄĚ Joe said.¬†
The Wollmans first ventured into the world of competition barbecue 10 years ago and they‚Äôve been doing pretty well ever since ‚ÄĒ well enough that Joe was able to quit his job at Costco, where he‚Äôd worked for 19 years and make a business out of barbecuing. He opened his mobile kitchen, which he calls his world headquarters, in 2008.¬†
The Wollmans have participated in about 16 competitions, most of them local, but they‚Äôve also traveled as far a Lincoln City, Ore., to compete.¬†
Joe said it‚Äôs the people that keep them coming back.¬†
‚ÄúYou meet some of the nicest people at these competitions,‚ÄĚ he said. ‚ÄúAnd the winning doesn‚Äôt hurt, when you can do it.‚ÄĚ¬†
Jerry Peterson, aka ‚ÄúPetey,‚ÄĚ is Idaho proud. So much so that he had a metal sculptor custom make a 7-foot-tall Idaho-shaped barbecue pit that he uses for both competitions as part of Team IdaQ and in his catering business Idaho BBQ Company.¬†
Petey first became interested in barbecuing as a kid, although back then he thought barbecuing was strictly relegated to picnic areas, and he started experimenting with grilling as an adult. Several years back he saw an Idaho-inspired pit parked outside the Boise Hawks baseball stadium and was moved to improve on the concept.¬†
In 2001, he hired an Oakley-based sculptor to fabricate his pit de r√©sistance ‚Äúand we‚Äôve been driving it everywhere since,‚ÄĚ Petey said.¬†
‚ÄúIt‚Äôs an accurate cutout,‚ÄĚ he said.¬†
On its trailer, the pit towers to 10 feet tall.¬†
Petey entered his first barbecue competition in 2003.¬†
‚ÄúI got pretty good reviews on my food from people who tried it and when I saw there was a barbecuing competition coming up, I thought I should see what others thought about it,‚ÄĚ he said.¬†
Petey didn‚Äôt win the first time out but he came away from the experience with the goal of improving.¬†
In 2004 he joined forces with a soccer buddy, Tom Shearer, who got into barbecuing while in college in Charleston, S.C. ‚ÄúHe has a southern twist to his cooking,‚ÄĚ Petey said, and together they‚Äôve done pretty well.¬†
Team IdaQ, which also includes Tom‚Äôs wife, Shelley, won the Idaho state championship in both 2007 and 2008, Petey said.¬†
The trio doesn‚Äôt enter that many competitions ‚ÄĒ ‚Äúmostly I go to show off the pit,‚ÄĚ Petey said ‚ÄĒ but they get plenty of time to perfect their craft with their side business Idaho BBQ Company.¬†
But they always make room in their schedule for high stakes competitions such as the Kansas City Barbeque Society-sanctioned Rock‚Äôn Brews and BBQ Festival. Petey said it‚Äôs been seven years since a Gem State-based team has won an Idaho qualifier for either the Jack Daniels World Championship Invitational Barbecue or the American Royal.¬†
‚ÄúIt‚Äôs important that an Idaho team gets back there,‚ÄĚ he said.
Chris Morrison‚Äôs love for barbecue is hereditary.¬†
His father was an east Texas native who passed on his love of slow-smoked meats to his son.¬†
‚ÄúI got the bug from him,‚ÄĚ Chris said.¬†
But living in Boise, he could never find a restaurant that could replicate the flavors he grew up with, so Chris started cooking his own barbecue.¬†
Eventually Chris learned about the Kansas City Barbeque Society and was trained as a KCBS judge before he ventured into the arena as a competitor.¬†
He started small at first, competing in local events such as the Idaho Army National Guard‚Äôs Pig Gig, in which every team had to have at least one military member, before taking his game on the road around the state as well as into Utah and Nevada.¬†
True Boise State University football fans, Chris and his wife Melony and daughter Connor named their team True Blue BBQ in homage to the Broncos. They even have a blue and orange smoker.¬†
‚ÄúWe get some looks when we go down to Utah,‚ÄĚ he said, laughing.¬†
And, just like their inspiration, they like to give the big boys a run for their money. Last month, they competed in the Wild West BBQ Shootout in Wendover, Nev.¬†
‚ÄúI never really thought I was a competitive person until I got into competitive barbecue,‚ÄĚ he said.¬†
Chris said he makes a point of competing in KCBS-sanctioned events such as the Wild West BBQ Shootout and the Rock‚ÄôN Brews & BBQ Festival because the KCBS is the biggest barbecue-sanctioning organization in the nation and because winners of state championship competitions qualify for the Jack Daniel‚Äôs World Championship Invitational Barbecue held in Lynchburg, Tenn.¬†
But even though they‚Äôre competing the barbecuers are well known for sharing pointers and helping each other out.¬†
‚ÄúThere‚Äôs a lot of camaraderie,‚ÄĚ he said. ‚ÄúWe all get along well.‚ÄĚ¬†
Chris looks forward to the Rock‚Äôn Brews & BBQ Festival so that Idaho teams can show teams from other states just how good the competitors here are.¬†
‚ÄúI think it‚Äôs awesome,‚ÄĚ he said. ‚ÄúI can‚Äôt wait. It‚Äôs drawing a lot of teams from a lot of other states to really help support what we‚Äôve got going here.‚ÄĚ¬†
Ryan Patterson is a self-described geek. A clinical microbiologist, his passion is understanding scientific principles.¬†
Lately he‚Äôs turned his focus to barbecue.¬†
‚ÄúWhen there‚Äôs something I‚Äôm interested in, I just dive in head first and want to learn everything I can about it,‚ÄĚ he said.¬†
Learning about barbecue has involved studying barbecue and watching ‚Äúall the shows on TV‚ÄĚ that feature barbecue competitions. Patterson works a seven-days-on, seven-days-off schedule, which has given him quite a bit of time to refine his technique.¬†
‚ÄúThe thing about practicing barbecue is it‚Äôs not cheap ‚ÄĒ a brisket is $50 every time you want to practice,‚ÄĚ he said. ‚ÄúI‚Äôve spent a ton of money on meat.‚ÄĚ¬†
Come Sept. 17, he‚Äôll see if all that practice has paid off. The Rock‚ÄôN Brews & BBQ Festival is his first barbecue competition.¬†
Ryan credits his dad and teammate Doug for inspiring his barbecue quest.¬†
‚ÄúHe was always into cooking,‚ÄĚ Ryan said. ‚ÄúWhen I was a younger kid he was always showing me different techniques. That really planted the seed.‚ÄĚ¬†
These days if you give Ryan a chance to cook barbecue he jumps all over it; at Thanksgiving he even smoked the turkey.¬†
‚ÄúAt first I was really trying to cook like the people on the shows, then it became about feeding my family,‚ÄĚ he said. ‚ÄúWith my wife, I had to get a lot more creative with my barbecuing because the meats are so heavy.‚ÄĚ¬†
As he continued to ramp up his interest in barbecuing he also started to look for a nearby competition and he was excited when his mother saw an announcement for this event.¬†
Now he‚Äôs getting antsy for his new custom-built smoker to arrive from Kansas City, Mo. It should be here any day.¬†
‚ÄúThe one I‚Äôve got now isn‚Äôt big enough for a competition,‚ÄĚ he said. ‚ÄúI‚Äôm supposed to get the new one at the beginning of September.‚ÄĚ¬†
He looks forward to meeting the other competitors and learning some pointers from them.¬†
‚ÄúI just love cooking food outside,‚ÄĚ he said. ‚ÄúIt‚Äôs fun, and there‚Äôs something primal about it.‚ÄĚ¬†
Grills and safes? Weird combination. We know. However, that‚Äôs the extent of our business and each are our speciality. You wouldn‚Äôt go to a hardware store to buy jewelry right? We aren‚Äôt trying to compete with the big box stores because let‚Äôs be honest, we can‚Äôt. But they can‚Äôt compete with us either. We sell quality and, more importantly, we provide our customers with something the big boys can‚Äôt‚Ä¶a relationship and a personalized one-on-one buying experience. Hard to find these days. It is because we are a small, local, specialized retail store that we MUST care about each customer. Every customer counts. We can‚Äôt afford unhappy customers therefore we strive with each one to provide superior service, product education, and a positive buying experience that will keep them coming back. Give us a chance to EARN your business and we guarantee you we will!
Spices and Rubs - We have Idaho‚Äôs largest and best selection of spices, sauces, and rubs. We offer our own unique blends we call Gourmet Grills Select and also the bests from all over the country!
Grilling Accessories - We have ALL the BBQ tools and accessories you could ever need and even the ones you don‚Äôt know you need! Come check out our incredible selection of things that will make your BBQ experience even better.
Wood Pellets - Our very own Gourmet Grills Select brand of premium all natural hardwood BBQ pellets are guaranteed and formulated for all pellet grill brands. Gourmet Blend, Hickory, Mesquite, Apple, Alder, and Cherry and at the best price in the valley!