|
 After
preparing and smoking the chicken and ribs all morning, 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 teams new to this
competition though most of them had participated in other
competitions.
Kip Hermann of Slow your Smoke BBQ participated in
competitions in Decatur and Arthur in the past. However, this was
his first competition since the pandemic. Hermann mixes blends of
spices and various rubs to bring out the flavor.
Paul and Ginger Wilson of Geeks 2 Meats is here for
the first time but have been in there other competitions this summer
in Colorado and Wyoming. What they say is unique is the combination
of seasonings they use. The Wilson said taking a class and learning
from a mentor who is on the pro circuit has taught them much about
the [BBQ] process. Both work in the technology industry, so their
motto is “log off and fire up.”
Another group of first timers here is the Dirty
German BBQ team of Eddie and Stacey Reinhardt, their daughter Rylie
and son-in-law Reed Shoemaker is a family oriented team. The group
said each one of them has a specialty in the competition. They also
make their own rubs and sauces.
First time Up in Smoke competitors Pete Stout and
Charlie Sermershein of Sermerstout BBQ have competed in five other
competitions this summer in more than one state. These competitions
have taken them to Bloomfield and Logansport, Indiana; Fairbury and
Collinsville, Illinois and Lebanon, Tennessee. The two use a special
blend of rubs and spices, some of which are sold commercially and
one that is from a local butcher shop.
Jeremy and Amy Moreau’s Hillbillly Deluxe BBQ team
prepares four racks of ribs and will turn in six ribs from these
racks. They try to put together ribs with the most perfect bites
that have the best look and are aesthetically pleasing. Moreau said
he buys some of the rubs and also makes some of his own. Many
commercial sauces are made by champions of BBQ competitions, so he
uses those sauces.
SmoQued on Main Street’s Dave Spillers has
participated in eight other companies this year and is here for the
second time this year. Spillers said he does better with making
chicken and uses a combination of off the shelf products. Sauce
makers like the people who make Blue Hog Sauce have participated in
many competitions, so Spillers uses their sauce.
Once ribs and chicken were turned in and the judges had the chance
to sample each one, they tallied the results. Teams anxiously
awaited the announcement of who had received top prizes.
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Before announcing the winners, Kevin Bateman, who
organizes the event, thanked his committee for their hard work.
Committee members include Steve Montgomery, Craig Ramlow, Lexie
Groves, Mark Schoonover, Larry Ingram and James Selinger. Bateman
said Groves and Selinger were serving on the committee for the
second year, but the rest of them have been on it for 15 years.
Next, Bateman thanked the sponsors who helped make
the competition possible. Sponsors included Lincoln D.A.R.E.,
Heartland Bank, Chicago Street Rentals, NAPA, Mystic Greenz,
Collision Concepts, ConnectGen Energy, Logan County Board, Keystone
Power Holdings, Jim Xamis Ford, Peasley Funeral Home and Highland
Energy. The major sponsors were CEFCU Bank and Tremont State Bank
with Invenergy being the executive sponsor. Bateman said Invenergy
contributed quite a bit to help with the prize money this year.
With cash prizes totaling $5,000, Bateman said it is
one of the biggest amounts for a backyard BBQ competition.
The top seven winners of the ribs and chicken categories were
announced. They received ribbons and cash prizes starting at $100
for seventh place and going up in $50 increments for sixth through
first place.
First place winners for each category received plus reserve grand
champion and grand champion teams received ribbons, plaques and
larger cash prizes.
Top prize with a $450 cash prize for the chicken
category went to Sugba Smokehouse.
Top prize with a $450 cash prize for the ribs
category went to Must B Smokin’ Somethin’.
The top awards went to two teams who have been participating in the
competition for a while.
The Reserve Grand Champion with a $500 cash prize was
Jamie and Melody Siemer’s team Must B Smokin’ Somethin’. In 2022,
this team was Grand Champion.
The Overall Grand Champion with a $1000 cash prize
was Up from the Pitts BBQ. This team had previously won the Grand
Champion award in 2021.
Though each category only has a few winners, competitors all seem to
enjoy the event with its friendly rivalry and camaraderie between
teams.
[Angela Reiners] |
