MARSHALL - In its fourth year the Southwest Minnesota State University Smokefest brought contestants from across the Midwest to campus to test their culinary skills for a chance at $6,000 in cash prizes, but this was not your ordinary grilling competition.
This year 32 teams participated in the competition, bringing in grills and smokers of all shapes and sizes. Contestants brought their own equipment, ranging from simple egg-shaped smokers to quarter-million-dollar smoking machines that are towed behind trucks.
The event is sanctioned by the Kansas City Barbecue Society (KCBS) an organization that promotes grilling and annually sanctions over 350 judged barbecue events nationwide. The certified judges of the organization take their judging seriously.
"We saw barbecue competitions on T.V. and wanted to get involved," Barb Winget, who judges with her husband Jason, said. "We took a class on judging competitions to become certified with the Kansas City Barbecue Society."
As part of the class, participants receive instruction in KCBS scoring, procedures, allowed and disallowed techniques and examine several criteria during the class to learn how spices and sauces should be used to complement, not overpower, meat.
For Smokefest the KCBS brought in 36 judges. Each team of six judges also had a captain that would check over the dishes to look for anything that would disqualify the meat.
"They make sure that the contest runs within the rules and regulations," Mike Lake, president of the Kansas City Barbecue Society, said. "They get to sample the leftovers."
This year contestants participated in four main meats: chicken, ribs, pulled pork and brisket. In addition, competitors could choose to participate in two other categories - elk and desserts. The Elk Breeders of Minnesota supplied elk loins to those who wanted to try the new category. With only a 10-minute window to submit each dish, contestants were feeling the heat.
"The skins gotta be perfect," Gary Harding said while preparing chicken for judging "That's the hardest part with chicken."
Teams were judged on presentation, taste, texture and tenderness. Though different categories, such as taste, are weighed more heavily than others, Winget said. Contestant Donna Mahmood, a veteran barbecue competitor, said presentation should not be overlooked. In preparing her chicken for display she meticulously picked parsley and placed it as bedding in the presentation box.
"Anything we can do to get those extra points," she said.
In his first time grilling in competition Marshall native Jason Banks said he was enjoying the weekend, regardless if he comes away with the win or not.
"Man, meat, beer and football. It doesn't get any better," he said.
This year team Swine Assassins from Mason City, Iowa took grand champion with returning champions from 2009 Shiggin and Grinnin taking second place. Along with the cash prize, the Swine Assassins will also advance to the Jack Daniels national championship.
