Local News
BBQ Bash
October 11, 2007
By Karen Kratzer
It was a beautiful weekend, and the scent of barbequed meat and sweet smelling smoke filled the air. Those passing by had no other choice but to pull a Toucan Sam and “follow your nose.” Once they did, they found a tent-filled Vlasis Park with grills as well as people enjoying all of the BBQ that came with it.
The city of Ballwin held its third annual Smoke ‘N’ Fire BBQ Bash on Sept. 29-30 at Vlasis Park. It was an opportunity to taste all of the different ways one can BBQ and enjoy some other little treats as well such as funnel cake and kettle corn.
One of the competing teams, 3 Guys and a Grill, were more than happy to talk about the event. This team is comprised of James Popejoy, Jay Sitzes, and Bruce Brundage. Popejoy is the leader and head chef of the team. He read about the event online last year and decided to enter since cooking is a favorite pastime of his, and he is always up for a good competition. He then asked his co-workers, Sitzes and Brundage, to join him to complete 3 Guys and a Grill.
Sitzes explained that there are eight categories to compete in: Chef’s Choice, Dessert, Brisket, Sauce, Chicken, Rib, Pork, and Chili. He gladly proclaimed that last year they won second place for their chili even though it was their first year competing.
There were 60 teams competing last year according to Sitzes, and over 70 teams competed this year. When asked which of their dishes they wanted to win, Sitzes said that they were pulling for their Chef’s Choice entry, Lemon Garlic Pepper Wings.
Popejoy has been thinking since last year of how to prep for this year’s event and what to enter into the competition. He confessed to taking “samples” into his co-workers to get their opinions to see if it could be competition worthy. But it was only two months before when the real preparation took place. He then said that over $500 went in to purchasing the supplies needed for the two-day event.
One might be concerned with the health issues that could be involved with such a big outdoor BBQ. Ballwin had that covered as well. Walking around were St. Louis County Health inspectors for the citizens’ safety. One such inspector took the time to answer some questions.
He said that in his 26 years of working for the company, this was his first time to Ballwin’s BBQ Bash. He said that the St. Louis County Health Department’s main purpose for being there was “to serve as a third eye and make sure that they are following proper hygienic and cooking procedures.” They are more of a preventative health service than an enforcement. They make sure that cooks use proper hygiene and that the food is kept in the right temperature as well as cooked at the right temperature.
This BBQ Bash would not exist if not for the judges. Richard Schmidt, a Master Certified Judge in 18 states and Canada, spoke about the judging portion of the competition. Schmidt’s position at this event was to oversee all of the other judges. He said that he was like a referee for the event. He prepped all of the judges before hand and told them what they were looking for and how to spot the perfect dish.
Each of the judges base their decisions on three categories: appearance, taste and tenderness. One may be surprised to hear that when it comes to being tender, you do not want it to fall off the bone. The judges like a piece of meat to be bitable. When you bite into it, it should be easy to pull off, but some meat is still stuck to the bone.
When it comes to appearance, uniformity is important. It is to be straight and orderly. When the meat is cut, there is to be an equal portion of meat on both sides of the bone and placed neatly back on the dish. Also, they look at the meat itself, how it was cooked and the amount of fat. Schmidt said that they like to see a good bark on the meat, which is the baked sauce on the meat that just adds that extra bite and flavor.
There is a lot that goes into judging the meat. Schmidt said that it is even bigger when it comes to the Big Pig Jig, which is another larger competition. He said that he was a judge for that as well and that he enjoys going to these events. He said, “My wife and I get about $300 in free food each year, but we spend about $6000 to get it.” But he enjoys his other job as well – he is Santa Claus in his off season.
Schmidt then directed the attention to some of the judges in the tent. There were 12 tables with six judges at each table. Ray Muniz was one of those judges. He said that he was there because Schmidt invited him and that he wanted to promote Ballwin and its businesses. He said he has been a judge for all three years of the event and remembers when there were only nine teams competing and two judges.
When asked what he looks for when he is judging, he said, “I look for a good texture and taste. I like a bit of a smoky flavor. I also like for it to be moist and tender.” He said that the hardest part of being a judge was waiting to eat the meat while having to smell it grilling all day. Whenever Muniz is not judging Ballwin’s BBQ Bash, in his spare time, he is back home performing his duties as the Mayor of St. Jacob, Ill. where he has been for six years.
The BBQ Bash ran all day Saturday and Sunday. 3 Guys and a Grill took home their second trophy this year for their dessert entry, Banana Pudding. They now proudly have their first place trophy in their break room at work so that all who “sampled” may see.
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