What an eye-opening event. Friday and Saturday, October 19th and 20th, Dover Downs held the Diamond State BBQ Championship. Have you ever been to one of these things? It's like a 24-hour marathon tribute to meat and the carnivores that love it. 

On Friday night, 84 barbecue teams set up on the infield of Dover Downs to spend all night preparing morsels for the delicate palates of Kansas City Barbecue Society certified judges at noon on Saturday. Racks of ribs, pork shoulders, chicken pieces, briskets...all for a bit of cash, big bragging rights, and the sheer camaraderie. Not to mention the leftovers.

Gunner Roe, the Grillmeister, allowed us to tag along (thanks, Gunner! Book this guy for your next big party). We also met the likes of the Rib Rangers, the 3P's, the Barbecue Guru, Red and Doris, the Bethany Blues, and a special hello to Team Urban Burners from Camden. (My head's all better, guys!) Check back soon for the full story. And be prepared to be hungry.

In the last few days, we've lucked into two interesting markets that go way beyond your average "super": 

• The Butcher's Block in Annapolis. People have been recommending a visit, and they were right. Nancy LeBarron gave us the full tour. Beautiful meats, gourmet frozen meats and seafoods, cheeses, really great sausages and wursts, including some locally made, for your Octoberfest parties, deli meats and fresh artisan breads from our friends at Chesapeake Fields. You'll be hearing more about these people soon in an upcoming article. And if you're already familiar with The Butcher's Block, make a mental note to hurry up and order your fresh, local turkey for Thanksgiving.

• We also wandered into a place called the Seoul Food Market in Security Square Mall (Get it?). Want really different things really cheap? We picked up a pound of oyster mushrooms for $5. Shiitake, same thing. Duck for $1.99 a pound. Goat meat. And loads of South American/Mexican ingredients, too. Great place to stock up.
  

Lots of interesting news for Chesapeake foodlovers and foodmakers over the last few weeks. Here's a quick update:

• Our friends at Chapel Country Creamery in Easton just got the go-ahead for a pilot project to process raw-milk cheese. Maryland has been behind its neighbors in this regard, which means we've been either pasteurizing or shipping milk to Pennsylvania. So that's good news! They're busy determining now what will be the first product.

• Attended the first Talbot International Food & Wine Festival this last weekend. Really splendid and all for a good cause; the United Fund of Talbot County. Lots of sample foods from local restaurants, and we'll be highlighting those soon. One real hit: An upscale spin on a cheese-steak sandwich, which had people lined up. Served by Chris DeLaurentiis and Doug Stewart of Mitchum's Steak House in Trappe, which is actually, finally opening this Thursday! 
  

• The big news: Crabs nigh onto endangered. It gives responsible eaters pause. Check out the article "State Issues Crab Warning" in the Baltimore Sun, here's a link.  Found a well-informed backup article by John Shields in Edible Chesapeake about "Stretching the Crab." Unfortunately, the article's not available online, but maybe we can get those fine folks to share a reprint. We'll work on it.