The contests of barbeques became very popular in recent years that is why thousands of people came to take part or to watch these competitions.
Such events are usually marked by many people, and competitions are by live music,
bazaars and stalls with food. The thrill of this competitions does not lies on the competition itself only but also on an opportunity to
sample various regional styles and recipes of barbeque.
Some of the contests have been turned into cultural attractions that are attended by people throughout the nation or even outside the country.
This trend has contributed to making barbecue more than just casual cookouts and turned into hallowed culinary practices in which amateur
chefs and professional pitmasters alike can achieve celebrity status and express their passion.
The importance of Teams and Pitmasters in Barbecue Contest
The majority of the barbecue competitions are team-based that implies that several teams of eager pitmasters have to cooperate to create a champion meal.
The different members of a team may have individual roles of preparing meat,
tending the fire, seasoning or presentation.
The experience and skill of the lead cook (pitmaster) is very important because he or she controls everything.
These pitmasters come with years of experience on the types of woods, temperature regulation,
types of meat cuts and balancing the flavors. It is not true that winning a contest only depends on following recipes
but it is actually about being instinctive and being able to adapt particularly when faced with uncertainties in the weather
or a failure in equipment since anything
can go wrong at any time during a competition that can last hours or days.
One can make minute adjustments here if you think that it makes your writing more clear.Personally I don t think that one can
come up with an argument about some things.It really is just a silly idea.It appears that because they are unable to think critically when it comes to
this topic they end up making these mistakes.
In the South, barbecue contests are big business- an art perfected over numerous cook outs and trial and error.
Although most of the chefs protect their own secrets of barbecue making, some provide the information,
only to participate in more competitions and to get the admiration of their co-workers who spend hours, days and even sleepless nights,
trying to master the art of barbecue making.
The Way Barbecue Contests Are Judged: Preparation and Execution
Preparation When preparing to compete in a barbecue contest one must be very keen on the plans and preparation. The teams have the chance to
work on their strategies weeks and even months ahead of their participation in these contests. The day of the competition begins early as the
preparation of the meat is carried out in the pre-dawn time. That involves preparing smokers or grills,
selecting the appropriate kind of wood or charcoal, and keeping a close eye on temperature gauges in order to ensure that the
conditions in which the food is cooked are ideal.
Smoking process lasts several hours through which time teams are required to control constant heat and flow of smoke.
It is also vital to present it well because the judges will be evaluating the appearance and texture of the meat on the plate. Some common tricks used by contestants involve
“boxing” their entries so that cooked meat is carefully placed in containers to retain temperature and moisture until the entry is judged. This all needs a team work, patience and also an in-depth understanding of science of barbeque.
