With names such as ?The Meatrix? and ?The Last Supper,? 10 teams tested their culinary skills in the first-ever barbecue competition sponsored by the Spickard Fair Board and held over the weekend at the city ball park.
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With names such as ?The Meatrix? and ?The Last Supper,? 10 teams tested their culinary skills in the first-ever barbecue competition sponsored by the Spickard Fair Board and held over the weekend at the city ball park.
The grand champion trophy went to Bibs N Ribs, with Phil Hon of Holden and Dave Carroll of Kansas City as the chief cooks. They received a trophy and $300 cash prize.
The reserve champion trophy and $200 went to Pork Patrol, with Dave Brewer of Cleveland as the chief cook. Third place went to Show Me Smoke (Brian Link, head cook). Taking fourth was The Last Supper (Joe Brotherton, head cook) while fifth went to Smoking Moose (John Andres, head cook).
Meat category winners, all of whom received a ribbon and $100, included Pork Patrol, chicken; Show Me Smoke, pork ribs and beef brisket; and Bibs N Ribs, pork. Norm Pfeiffer, chief cook for Trenton’s Best Barbecue, placed third in pork ribs.
Contests were held in four food categories – chicken, pork ribs, pork and beef brisket – with the top winners selected in each group. Participants also accumulated points to determine the grand champion and the reserve champion.
While the majority of the competitors were from the Kansas City area, one family made their way from Minnesota to take part in the event, driving six and one-half hours to have their smokers set up and ready to go on Friday night.
There was also one local team, Trenton’s Best Barbecue. The team includes a group of employees from ConAgra who have been participating in barbecue contests for three years. Norman Pfeiffer is the designated ?head cook? and is also responsible for the design and construction of the smoker the team uses in preparation of its food entries. Other team members include Lynn Dustman, Robin Ball, Alan Scott and Gerald Huffstutter.
Each team was required to follow the rules of the Kansas City Barbecue Society, which served as the sanctioning group for the contest. Representatives of the society spent the weekend at the event, making sure the cooking regulations were observed and that judging procedures were also followed. Two society members served as table captains, with 12 area residents taking on the role of judge (six at each table).
Preparation began on Friday night, with teams firing up their smokers and throwing on the meats that required the most time. Cooking continued throughout the night, with the first samples (chicken) being taken to the judges at noon. Ribs, pork and beef brisket judging followed.
According to Phil Marrow of the Kansas City Barbecue Society, judging is done on appearance, taste and tenderness. Points are given on each, with nine being the best and two being the poorest. The points from each of the judges are then totaled to determine the category winners with points from all four meats being used to determine the grand champion and reserve champion.
Several of the teams participating in the Spickard contest were very complimentary of the event and indicated they planned to come back next year. In addition, many said they would be telling other teams about the contest and encouraging them to take part as well.
“This is an excellent contest, and has lots of room for at least another 25 teams,” Marrow said. “There certainly has been lots of support and I know the other cooks will promote this.”
In addition to the barbecue contest, the Spickard Fair Board also hosted a meal and music on Saturday night as well as ATV races on Sunday. All proceeds will go to support the Spickard Fall Festival activities.