![]() ![]() The donuts - a strange choice for a barbecue competition, maybe, but maybe that was the point - would ultimately be Vermont Maple BBQ’s submission for the so-called “chef’s choice” round of judging, the final category of the competition. He said the dough itself was made to rise with yeast, but used beer instead of milk.Īfter getting custard into the dough with a decorating bag and dipping the top of it in the chocolate, Don gave his first completed chocolate stout glazed donut to Linda Caruso, the eldest of the siblings. Beside him was a custard, made partially with a Harpoon Hefeweizen, and a tray of chocolate ganache, also beer-infused. yesterday, Don put a tray full of sugary balls of dough onto a work table, and began to cut small holes in each. And there’s Don Langhans, a chef who works in Seattle, who came cross-country to help out over the weekend. There’s Shultz Langhans, a chef at The Prince and the Pauper in Woodstock. ![]() There’s Dave Langhans, who runs Vermont Maple BBQ and yesterday was caught up in a back-and-forth between preparing food for the crowd and putting together dishes for the judges. Since the festival boasts so many barbecue brands, some of which make a habit out of bringing their product to various competitions, it doesn’t hurt that the Langhans’ boast three chefs among their ranks. ![]() Maloney said the Saturday half of the festival welcomed about 4,500 guests, which was its second-best Saturday ever. “It’s a lot of fun seeing all the different license plates in the parking lot,” said Merrill Maloney, Harpoon’s communications manager. The first day was cooking food without a grill while on the second day, participants were required to grill all their products. More than 30 vendors - from the Upper Valley to New York to Rhode Island - came to the event to compete and sell their food. Though the Vermont Maple BBQ stand was particularly popular over the course of Saturday and Sunday, thousands of people visited the grounds over the weekend to sample both Harpoon beer and barbecue offerings from all over the northeast. “He’s kind of got a following,” said Tom Langhans, standing under the tent as his brother flitted around the cart. They moved between a cart that served as a storefront, catering to a perpetual line of hungry customers, and a tented area in the back, where specific dishes were prepared for the day’s competition. Yesterday, the second day of the annual event on the fields outside the brewery, all seven came out. Windsor - For the past nine years, any number of the seven Langhans siblings have come to the Harpoon Championships of New England Barbecue to help out their brother Dave, who co-owns Randolph’s Vermont Maple BBQ. ![]()
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