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KCBS representative said judges check in was
between 10:30 and 11:30 a.m. before meeting at 11. Competitors
turned in their chicken by noon and ribs by 12:30 for the judges to
taste the samples. Judges then evaluated the entries on taste,
appearance and texture.
Among the many veteran competitors were several new teams. There was
good natured ribbing among the various teams.
Sugba BBQ’s Nick and Gleava Still of Monmouth are no
strangers to the BBQ circuit, but it was their first time competing
here. At a recent competition in Mailes, Iowa, they won first place
for their brisket. Making their own rubs gives their meat a distinct
flavor.
First timer Kyle Matthews of West Side Smoke said he
uses Kansas City Style Dry Rub and a tomato based sweet and tangy
sauce for his ribs and chicken.
Jody Simmons and John McAllister of Rub Sauce and Two
Smoking Barrels were also first timers. The teammates said they use
sweet heat and hot for their rubs and sauces as they smoke the meat.
This year, they have participated in other competitions.
Rude BBQ’s team name was inspired by Pat Larisey’s
dog Rudy, whose nickname was Rude. Larisey gets all his meat from
Tischler’s meats, who sponsored the team. He uses a mix of rubs and
sauces for his meats.
The Ivy League Barbecue Team was started by Cub fan
Jerry Nunn. He is joined by Steve Merrell, Kenny Schaad and Sophia
Kahveah, though they root for rival teams. The team has participated
in several other competitions this summer. Nunn said they make their
own rubs and sauces and do unconventional things with conventional
results.
Marty Rappe and Don Daniel’s Two Fat Guys Getting
Sauced have done other backyard barbeque competitions, but it is
their first KCBS sponsored competition. They use a combination of
several spices from Debeers and get their meat from Morgan Meats in
Mattoon. Something different they do is using chicken legs instead
of the chicken thighs many use.
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Once the ribs and chicken were turned in and the
judges sampled each one, they came up with the results. The top
seven winners received ribbons. First place winners for each
category plus reserve grand champion and grand champion teams also
received plaques.
Top prize for the chicken category went to E Squared
team.
Top prize for the rib category was 309 Barbeque.
The reserve grand champion was Grand Schmack, who
placed in the top five for both categories.
Overall grand champion was 309 Barbeque.
Though there were only a few winners in each category, the
competitors all enjoy the event and the camaraderie between teams.
[Angela Reiners]
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