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Blue Springs, MO —
The rain did not keep faithful barbecue teams from starting on their competition items for the 26th Annual Blue Springs Barbeque Blaze-Off Friday.
This year, 70 teams are competing in the annual competition. While a little wet with rain the first day, the Blaze-Off continues from 10 a.m. to 4 p.m. today at the Hidden Valley Sports Complex, 6500 N.W. Valley View Road in Blue Springs. The theme for this year’s event is “Pigs Just Wanna Have Fun.”
“I can’t remember a year that it has not rained,” said Stan Hays, a member of County Line Smokers and co-founder of Operation BBQ Relief Inc. “I think most of us are used to this kind of weather.”
There are several categories for barbecue contestants to enter, including chicken, pork ribs, pork butt or shoulder, beef brisket, sausage and dessert. The competition is sanctioned by the Kansas City Barbeque Society. Although competition is being held in six categories, only brisket, pork, chicken and pork ribs will count toward the overall grand champion honor.
With the help of Blue Springs Barbeque Blaze-Off competitors, The Examiner has put together a Top 5 list of things to remember when barbecuing.
5. Experiment. Chris Henning, a member of Hi Tech Smokers, said the best way to get better is to experiment with different recipes. However, there is one place experimenting is not a good option.
“Don’t try new recipes at a competition. Try it at home first,” said Henning, who has been coming to the Blaze-Off since 1989. “You do not get good overnight. It takes time and experience.”
4. Season the meat. Salt and pepper are staples to good seasoning on any kind of meat. These spices are used to enhance the flavor, whether it is brisket, ribs or pork on the smoker. While there can never be too much salt on a slab of ribs, it is possible to use too much pepper, so be careful. And many good rubs are available, or make your own.
3. Let it rest. It is important to never take the meat out of the smoker and place it directly on the plate. Meat needs to rest and settle before being sliced. Otherwise the juices, which is where much of the seasoning resides, will not have a chance to be absorbed back into the meat.
2. Turn down the heat. In order to get the most tender meat, turn the temperature down. It is also important to leave the meat alone. Opening and closing a smoker will release much of the heat that has built up.
1. Slow and steady. Hays said there is a difference between grilling and barbecue.
“Grilling is when you cook at a high temperature and cook it fast. Barbecue is low and slow,” he said. “Cooking a meat slowly allows for that smoky flavor and helps the meat to break down. It also makes the meat very tender. That is the way to barbecue.”
The rain did not keep faithful barbecue teams from starting on their competition items for the 26th Annual Blue Springs Barbeque Blaze-Off Friday.
This year, 70 teams are competing in the annual competition. While a little wet with rain the first day, the Blaze-Off continues from 10 a.m. to 4 p.m. today at the Hidden Valley Sports Complex, 6500 N.W. Valley View Road in Blue Springs. The theme for this year’s event is “Pigs Just Wanna Have Fun.”
“I can’t remember a year that it has not rained,” said Stan Hays, a member of County Line Smokers and co-founder of Operation BBQ Relief Inc. “I think most of us are used to this kind of weather.”
There are several categories for barbecue contestants to enter, including chicken, pork ribs, pork butt or shoulder, beef brisket, sausage and dessert. The competition is sanctioned by the Kansas City Barbeque Society. Although competition is being held in six categories, only brisket, pork, chicken and pork ribs will count toward the overall grand champion honor.
With the help of Blue Springs Barbeque Blaze-Off competitors, The Examiner has put together a Top 5 list of things to remember when barbecuing.
5. Experiment. Chris Henning, a member of Hi Tech Smokers, said the best way to get better is to experiment with different recipes. However, there is one place experimenting is not a good option.
“Don’t try new recipes at a competition. Try it at home first,” said Henning, who has been coming to the Blaze-Off since 1989. “You do not get good overnight. It takes time and experience.”
4. Season the meat. Salt and pepper are staples to good seasoning on any kind of meat. These spices are used to enhance the flavor, whether it is brisket, ribs or pork on the smoker. While there can never be too much salt on a slab of ribs, it is possible to use too much pepper, so be careful. And many good rubs are available, or make your own.
3. Let it rest. It is important to never take the meat out of the smoker and place it directly on the plate. Meat needs to rest and settle before being sliced. Otherwise the juices, which is where much of the seasoning resides, will not have a chance to be absorbed back into the meat.
2. Turn down the heat. In order to get the most tender meat, turn the temperature down. It is also important to leave the meat alone. Opening and closing a smoker will release much of the heat that has built up.
1. Slow and steady. Hays said there is a difference between grilling and barbecue.
“Grilling is when you cook at a high temperature and cook it fast. Barbecue is low and slow,” he said. “Cooking a meat slowly allows for that smoky flavor and helps the meat to break down. It also makes the meat very tender. That is the way to barbecue.”
