BARBECUE CONTEST HEATS UP
Just as Texas barbecue continues to expand throughout the U.S. and internationally, the World’s Championship Bar-B-Que Contest at the Houston Livestock Show and Rodeo continues to expand in our little corner of the globe.
More than 200 teams will compete this March in three main categories: brisket, chicken and ribs.
At the appointed time, teams turn in their entries for the judges to evaluate. Entries are judges on sight/texture, smell, tenderness and taste. The highest score in each category is named Grand Champion, with two runners-up. An Overall Grand Champion is chosen from among all the categories. In 2016, the Bulldog Mountain Cookin’ Crew 2 Team won Overall Grand Champion with their ribs entry.
The Cold River Cattle Company Barbeque Team is a typical competition team at the cook-off. Starting shortly after the previous year concludes, the 100 or so team members start planning for the next year. Monthly meetings are the norm, with more frequent meetings scheduled in the weeks leading up to contest.
Charitable fundraising is the primary goal — the Cold River team solicits donations for its chosen charities: The Sunshine Kids and the Small Steps Nurturing Center. Sponsors gain access to the team tent to taste the barbecue, listen to the bands and mingle with team members.
Richard Flores has been a team member and cook since 2003. He’s seen the crowds grow larger each year, not to mention rising costs involved in competing in the event.
“We had to raise our donation amounts this year for sponsors who want to be part of our tent,” said Flores. “We thought there may be less of a demand, but we’ve had more interest this year than ever.”
Flores also represents the rodeo’s international flavor. He has been named vice chairman of the rodeo’s Go Tejano committee, whose mission is to raise awareness of Hispanic contributions and influences at the rodeo, and to coordinate 32 $20,000 scholarships designated for Hispanic students as part of the rodeo’s overall scholarship initiative.
Meanwhile, the cook-off is becoming even more diverse. In 2016, teams from outside the U.S. — two from England and one from Japan — competed for the first time.
One of the English teams came from Red’s True Barbecue, a chain of Texas-style barbecue restaurants located throughout England. Of 430 total meat entries presented, Red’s placed 98th for its brisket. Not a bad result for a new participant in one of the world’s most prestigious barbecue competitions.