The central idea of The Barbecue Battle is mostly in its competitions and to emphasize the essence of such strategy the competitions are categorized into several types. These categories are suitable learning; there people who merely want to taste the foods that they have prepared at home; there are chefs who compete and want to come up with new emotions in the barbecue cooking. Each category is designed to show some aspect of barbecue from the historical to the up to date and ultra-modern.
Amateur Grillers: The Passionate Home Cooks
The Amateur Grillers section is quite suitable idea for people, who are only related to grilling sphere without any practical experience at all. A part of this category of the competition involves home cooks who have developed their barbecuing strategies in the backyard and are willing to scale them up. The various grillers are mostly interested in the particular kind of barbequeing that they are involved and the main aim of this activity is pratically gratification of being crowned a winner.
Novice competitors competes BBQ grilling based on their experience in BBQuing varieties such as ribs, pork, chicken, and beef, but appearance of the food and use of innovation in preparing food plus attracts additional attention. Compared to some of the other teams, the amateur grillers may lack in equipment and experience but what they lack in equipment and years in the grill they compensate in terms of addition and personality in a barbecue recipe. One can only assume cheers and appreciation come with this category, as the dedication reflected in the flavors and techniques they undertake.
Why the amateur category is so popular is a surprise: all those people who realized that their homemade dishes are perfect at last and now are competing with real cooks. One should know that babys cannot cook good barbecue for years after they finish the cooking school, it is just love to cook and need to do something else.
Professional Pitmasters: Masters of the Grill
Professional Pitmasters is the area for genuine barbeque enthusiasts as only the masters compete in the event. More important to such a competition is that experienced, chefs, and grillers are willing to bring to the competition that experience, tricks, and special ways they adopt over time. Barbecue jalous whose specialization is grilling monster portions of meat know how good equipment, custom built smokers, and various kinds of spices and woods look like. They rise the barbecue to a whole another level and make foods that signify to everyone that they know flavor and technique.
In this category, the Judges yearn for a seamless perfect approach likely to offer them when cooking is made up of many phases. From the pink ring in a brisket to the soft texture of ribs, crispy skin in the chicken or the tender and juicy pulled pork, a professional pitmaster is meant to have control his products. Moreover, uniqueness can be also considered as being one of the critical factors in case the participants comprise untraditional components like remote ingredients, particular procedures for delivering meals.
In one of the categories Professional Pitmasters when on friendly competition tends to be rather polite as opposed to. These are affirmative experienced contenders in barbecue competitions, and whichever they move, it feels like they are always keen to know and talk strategies, position, and other factors with other pitmasters. In our case the competition is high due to organizational rivalry for the qualities that make up the food and these include smoky flavoring and spices, tenderness.
