http://www.islandpacket.com/2015/02/28/3618038_rain-chilly-weather-cant-dampen.html?rh=1
Rain, chilly weather can't dampen 6th annual Bands, Brews and BBQ festival
Rain and chilly temperatures on Saturday did not deter barbecue connoisseurs from sampling a variety of pulled pork creations at the 6th annual Bands, Brews and BBQ festival in Port Royal.
Twenty-seven competition cook teams lined Paris Avenue seeking favor for their tender meats and sweet and tangy sauces in the event benefiting Friends of Caroline Hospice.
Smokin' Stacks from Aiken had been cooking its 'cue "low and slow" since 11 p.m. Friday and had a computer monitoring the inside of their cooker to ensure mouthwatering results, said pitmaster Jeff Smith.
Saturday was the fourth time Smokin' Stacks has competed at the Bands, Brews & BBQ festival. The team placed second last year.
This year, Smith said, "I hope we're No. 1."
Another veteran of the barbecue circuit was Gene Culbertson of Backwoods Bar-B-Que in Trenton, who competes in nearly 25 events per year. It's an expensive hobby, he said, and can cost between $400 and $600 per event after entry fees, meat, sauces and rubs, and travel costs.
"So you definitely want to be in the top three" and win prize money, he said.
The festival competition included two categories: Ribs and butts. There was also a grand champion prize that combined the two. The first-place winner in each category received $750; the butts category winner will have the chance to compete in Las Vegas at the World Food Competition. Second- and third-place winners received $400 and $300, respectively. The grand champion received $1,000.
Entries were judged by South Carolina Barbeque Association judges, who awarded points based on appearance, aroma, texture and tenderness, taste, and overall impression.
For attendees, judging and picking a favorite was a little more subjective.
Virginia and Scott Marshall of Beaufort said Tri County BBQ Militia was their favorite booth, because the barbecue was well-seasoned and didn't need any sauce.
Bill and Marcia Damude, also of Beaufort, agreed that meat that could stand on its own was best. To test this, Marcia Damude said her strategy was to first try the meat plain, if possible, then add sauce.
For the Beaufort Boys BBQ team, there was no strategy. The first-time competitors, made up of five friends from Beaufort, were unlikely pitmasters with three accountants, a UPS truck driver and a hotel owner.
"It was kind of last-minute," said Tony Mitchum, the UPS driver. The group, which was kicking back with beers as guests tried their pulled pork with a vinegar-based sauce, was mostly just there to have fun, Mitchum said
"We all like to cook, so we had the gist. The hardest part was overcoming the massive quantity."
Responses