To the delight of these contests are the vendors and food stalls that line contest areas providing a wide
array of local flavors and products. On top of the core competition dishes, visitors to the event usually enjoy
artisan sauces, home brew beers, homemade desserts, and local fare that make each event a signature of its own.
Those vendors not only enrich the food experience of the visitors, they also give the local artisans and small
businesses an opportunity to present their products. The stalls make the competitions more like mini-marketplaces,
where food enthusiasts can experience novel flavors, purchase souvenirs and get acquainted with the culture
of the hosting community. This combination of rivalry and business makes it a world of immersion where all participants, players, and spectators feel they are part of the party.
Fellowship and Community Spirit.
The feeling of brotherhood barbecue contests create is perhaps the most enduring aspect of this kind of event.
In contrast to most other competitive activities, barbecue contests promote bonding, teamwork, and respect
among competitors and visitors. Competitors share stories, tips and even a bite of food, and form friendships
that last well beyond the actual event. To the family/friends attending, the contests provide an opportunity to
have a good time with family and friends as they all enjoy good food in a casual, friendly atmosphere. Sharing
food, having a good talk, and celebrating cuisine can make even strangers close people. It is this feeling of
community that makes barbecue competitions more than mere competitions and more of a cultural event that people look forward to attending annually.
Favorite Categories at barbecue contests.
Brisket: The King of Barbecue Contests.
In barbecue competition Brisket is said to be the ultimate test to the ability of a pitmaster. It is a very thick,
tough piece of beef cut in the lower chest, and is very difficult to prepare. It takes a fine mixture of low temperature,
slow smoking, and a well-chosen wood to make brisket the tender and flavorful pieces that judges desire.
Rivalry of this type typically requires hours of whittling, curing and preparing their brisket prior to it being put
on the smoker as no detail can be overlooked in this highly competitive industry. Instead, judges are much more
concerned with appearance, tenderness, and taste. Well cooked brisket must be firm enough to hold together in
tight slices, shiny with water and a gorgeous smoke ring. The touch must be soft enough to be easily torn apart,
but hard enough to demonstrate that it has been used with care. The most difficult part to master is probably the
flavor, which should be rich in beefiness and delicate in the smoke, but at the same time combined with the spices
in the rubs or the marinades. Some pitmasters keep their recipe of brisket a family secret because they understand
that a subtle variation in its seasoning or cooking time could be the difference between their dish receiving the
first place prize and losing. Due to its challenge, winning the brisket category is usually regarded as one of the classic successes in the barbecue profession.
