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Saturday morning's events began with a blessing by Cameron Kurtz
wishing team a great time of fun, fellowship and barbeque, followed
by everyone sharing a toast to the day.
KCBS competition Kansas City Barbeque
Society (KCBS) participants prepared chicken, pork ribs, pork, and
beef brisket. KCBS website rules state contestants must submit six
portions of meat in an approved container, and the chicken, pork and
brisket may be chopped, pulled, sliced, or diced; while ribs must be
turned in bone-in.
Teams this year were from various parts of Illinois and surrounding
states. Many travel throughout the Midwest to participate in
competitions with the competition circuit that lasts from April to
September each year, though events take place all over the U.S. and
some go into the winter months.
Among the many returning teams were some new faces.
Michael Neudecker and Greg Kuder of Squishy Smokin’ Hot Racks of
Centralia, Illinois were competing here for the first time, though
they have also competed in Murphysboro and other local BBQ
competitions. They try to mix up the rubs and layer them for a lot
of different flavors.
Another team here for the first time was the Hatfield & McCoy’s
Barbeque team. The two team members have competed together for six
years in areas like Dwight, Kewanee and Peoria. They enjoy competing
and use smokers they made themselves.
Captain Ron’s Brew and Que with Amy and Ron Lewen of Batavia were
competing here for the first time but have been competing for eleven
years in areas including Morton, Murphysboro, Michigan and Iowa. It
is their sixth competition this year and dedicated team member Amy
broke her arm during last week’s competition. She did not let her
husband know how much she hurt, and kept working in spite of the
pain not knowing it was broken. They say everyone is like a BBQ
family and like the fun of doing barbeque.
Up From the Pits BBQ’s Tim Matthews and Daniel Bowen were competing
on the professional circuit for the first time. They have only been
in one other barbeque competition in Peoria a few years ago and the
heat index was 115, so they took some time off from competing after
that. Matthews and Bowen use a blend of spices and rubs and their
own line of BBQ sauces.
Returning for the second year was Terry Bower and Chad Downs of
Awesome Rocks Cooking Crew. They have traveled the circuit competing
in several Illinois contests and also Indiana, Nebraska, Tennessee
and Missouri. Bower and Downs use a combination of injections and
sauces and love. They say you have got to love what you are doing.
Moving up to join the pros after winning the 2018 Backyard BBQ
competition was the Firehouse 51 team of Lincoln with members Steve,
Alex and Cale Dahm and Greg Conrady. They have also competed in
Decatur and Peoria. The teammates use a blend of sauces, spices,
rubs, honey and butter.
Backyard BBQ
Several backyard BBQ teams participated again this year cooking ribs
and chicken.
The Wahab and Son team made of John and Isaiah Wahab use pre-made
sauces and spices. They have learned techniques through tips from
friends and watching youtube videos. Isaiah competed in and won the
Kids Que competition in the past.
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The Sal Q team with Bruce and Aaron Kammeyer was
competing for the first time in Lincoln, though they have competed
in Backyard Barbeque contests in Clinton, Decatur and Arthur and
scored in the top 10. All the rubs and sauces are done by Aaron.
Brian Stone and Howard Dennis of Iron Head Que were competing for
the second time and have also competed in Peoria. They just enjoy
competing.
Another team competing for the second year was Tom and Terry Robison
of TNT BBQ. They have been in backyard barbeque competitions for
three years and enjoy the friendly banter between teams, finding it
a lot of fun to compete and even more fun when they win.
Ruby Creek BBQ’s Larry and Beverly Mash travelled all the way from
Cedar Lake, Indiana. It was their fifth backyard barbeque
competition and they say it is a nice hobby to do together.
Jake Roecker and his family of ‘MacDaddy & Sons BBQ We Be Grillin’
have competed in seven backyard competitions, winning second place
for their chicken in Peoria and third overall. For them, it is just
a fun hobby.
Kid’s Q
This year’s fifth annual Kids Que had five teams competing made up
of all girls. Two were returning teams and the others were new ones.
In this competition, there are two age groups with one being for
children seven to 10 and another for 11 to 15 year olds.
Children are given ground beef patties and can cook and stage them
for presentation however they wish with some using cheese inside and
others using veggies. The prep and cooking must be done in an hour.
Malina Luckhart of Nuthatch Hill BBQ team is no stranger to the
competition having competed the last few years and traveling to
competitions with her parents, who own local company Nuthatch Hill
BBQ.
Grills Gone Wild’s Adrena Reynolds and Mia Boughan have won a couple
times and were back to defend their title.
Alexandra of Team Redwood was competing for the first time and said
it just seemed like fun. She loves baking and watching cooking
shows.
Teagan of Team TT had a father participating in the backyard
competition. She likes cooking and said the competition interested
her.
Hoosier Railer’s Shelby Conway and Dani Dalpoas chose to be in the
contest because it sounded like fun. Both help grill at home.
Those participating in all the competitions put a lot of hard work
and time into their grilling while enjoying a weekend full of food,
fun, fellowship and friendly bantering along with old fashioned
barbeque.
[Angela Reiners]
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