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BBQ competitions are great fun and I encourage you to enter one in your area and find out for yourself how much fun they are. Our book “Competition BBQ Secrets” has helped many teams take Grand Champion and Reserve Grand Champion and many other high finishes in the four main BBQ categories… ribs, pork, chicken, and brisket. If you want to get your feet wet before entering a big Barbecue competition, try just entering the “backyard” division in a local competition. That’s a category where you will only compete against other beginners and amateurs. It’s a great way to get a feel for things before you start competing against the “big boys”. And don’t forget the other “side competitions” like whole hog, anything but barbeque competitions, pie contests, sauce contests, invitational only contests, Kid’s Q, etc.
Of course, you can always just visit a local contest as a spectator. But I have to warn you… you will not be able to taste the different competitors’ BBQ. They usually only cook enough to turn into the judges and maybe a little extra for themselves and a few friends. If you ask nicely, some of them might throw you a bone or two, but don’t count on it. Actually, they are not allowed to sell barbecue unless they have also paid a vending fee to the sponsor of the contest. So… there should be plenty of vendors selling BBQ, but you can’t go taste testing all the contestants’ barbecue.
However… there are three ways that will enable you to taste the contestants’ barbeque…
1) You can become a certified judge through the BBQ association of your choice and then volunteer to be a judge in a contest. This is a great way to learn how the system works and how real competition BBQ tastes. This is a great tip… become a barbecue judge first and then a competitor. The contests always need good, certified judges and you’ll also be able to take home what you can’t eat when you are judging.
2) You can become a volunteer helper at the contest. Most of the contests are run by non-profit organizations and they need plenty of help. Here’s a little secret… all the contestants are required to turn in a specific amount of servings (let’s say 8). 6 of those servings will go to the judges. They take a small bite of each and then throw the rest in their container they brought with them to take home. The other servings go to the volunteers and table captains to munch on after the contest.
3) Sometimes they have what they call a people’s choice contest. The contestants submit their entries and the entries are divided up into small portions. When it’s your turn, you will be presented with a tray of six numbered samples. You taste them all and rate them on how well they tasted.
To get a schedule of events in your area, I recommend you visit your local BBQ Association web site and check out their calendar of events.
Author of “Competition BBQ Secrets”. For more information on slow smoking competition quality ribs, butts, chicken, and brisket, please visit Bill Anderson’s BBQ recipes web page! He is the recent Grand Champion in Tryon, NC and Greenwood, SC and Kennesaw, GA.
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Tags: barbecue recipes
Posted in Gourmet cooking · March 2nd, 2010 · Comments (0)
If you are a great fan of various international cuisines, sushi bar is a great place for you. It is not like a normal restaurant; in fact it is very alike to modern western bars and pubs.
Meant for group socialization and finger food, a sushi bar allows for good food to be served without it taking up space. With entertainment, be it shows, television or sports, the sushi bar blends western and eastern cultures.
However, it is significant to realize that there are many differences between a sushi bar in Japan and a sushi bar in the United States or Canada. A sushi bar in Japan is a fast food style eatery, where sushi is moved along a conveyor and is selected by guests. The guests then pay for their sushi based off of the color or size of the plate they have selected.
In western countries, sushi bars usually regarded as casual bars and grills or just a copy of a sushi restaurant. Several sushi bars in United States and Canada present already prepared sushi food you have to just pay them to eat your desired sushi.
If you are a regular customer of American sushi bars, you may get astonished by visiting sushi bars in Japan. Japanese bars are more conventional and unlike American sushi bars, their sushi is usually very unlike and adherent to conventional and non vegetarian sushi styles. For example; octopus, squid and other sea food mostly accompanied the sushi which can be terrible for those who are not easy with seafood.
The major dissimilarity in sushi restaurant and sushi bar is seating arrangement and the way in which they work. Lots of people regard sushi bars inexpensive and faster than the sushi restaurants. That is why sushi bars usually preferred only for delivery or take out and their sushi dishes are inferior to the sushi dishes which are available at standard sushi restaurants.
When you go to a sushi bar to order sushi, you will have a variety of unlike condiments to opt from. normally, sushi is served with a soy sauce, pickled ginger and wasabi.
A conventional green tea called Ocha is usually taken with almost all the sushi meals. Sake or Ocha has been served at American sushi restaurants. As the status of the restaurant gets higher you might have Sake alternatively. Japanese usually give preference to Mecha over Ocha, which is also a loaded green tea.
Ingrid Preube
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Tags: recipes
Posted in Gourmet cooking · January 31st, 2010 · Comments (0)