A man in Texas is going to be serving his deep fried beer concoction at an upcoming fried food competition in September. Yep, you read that right. Deep fried beer.
According to a recent news story, the chef took three years to perfect his recipe which also has a salty flavor to it.
We just can't wait to taste one. Perhaps, we'll have to try making one ourselves. After all, if the beer doesn't deep fry to our satisfaction, we will make sure it doesn't go to waste.
Read more of the story: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7973944/Deep-fried-beer-invented-in-Texas.html
Let us know if you decide to try this one out.
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Showing posts with label competition. Show all posts
Showing posts with label competition. Show all posts
Wednesday, September 15, 2010
Monday, September 13, 2010
Chefs of Area Senior Living Communities Compete for Ultimate Chef America Title; Event Educates Public on Heart Healthy Dining, Aging
/PRNewswire/ -- A dynamic culinary competition among area professional senior living chefs that highlights healthy cooking, wellness and quality of life for older adults is coming soon. During the culinary cook-off, the professional chefs from Brookdale Senior Living, an industry-leading owner and operator of senior living communities, will entertain, educate and showcase their culinary talents to compete for the chance to win the "Ultimate Chef America" title.
On Thursday, Sept. 23 from 4 to 7 p.m., Chambrel Roswell, a Brookdale Senior Living community, located at 1000 Applewood Dr. in Roswell, Ga., will open its doors to the public and host the intense competition and educational event. Seating is limited. Reservations by Friday, Sept. 17 to 770-594-4616 are required.
During the Ultimate Chef America competition, two teams of four Dining Services staff members from area senior living communities will compete during a two-hour cooking competition, focusing on healthy cooking for seniors. They will be charged with preparing four courses, and only able to use a grill for cooking.
Dishes prepared at the event will be tasted by a panel of judges. For this event, the judges are:
-- Leeza Gibbons, media personality, founder of The Leeza Gibbons Memory
Foundation, and author of America's No. 1 book on caregiving, "Take
Your Oxygen First;"
-- Dr. Kevin O'Neil, CMD, FACP of Internal Medicine and Geriatrics and
Medical Director of Optimum Life® for Brookdale Senior Living;
-- Dewey McClain - a former member of the Atlanta Falcons, Oakland
Invaders, and Oklahoma Outlaws. In 1981, McClain was inducted into the
College Hall of Fame; in 1986, he won the AFB Community Service Award;
and he was honored with the Gwinnett County Rape Crisis Crystal Angel
Award in 1996. McClain is also actively involved in the American
Foundation for the Blind, Big Brothers, Big Sisters, and the Sickle
Cell Foundation;
-- and Colleen Sander, resident of Chambrel Roswell. She grew up on a
small farm and grew vegetables. She calls herself a Purist because she
likes fresh vegetables served alone without additives. Sander loves to
travel and try new foods.
Attendees can join in the Ultimate Chef America event by gaining a close-up look at the competitors and the fast-paced competition. They will have the opportunity to ask the chefs questions, and taste culinary delights, including seafood soups and entrees, beef and pork tenderloin creations and more.
Attendees also will have the opportunity to participate in various educational programs, including a seminar featuring Dr. O'Neil, on the topic of "Food for the Soul," a presentation which taps into the emotional dimension and gives attendees insight into issues such as whether optimism can lead to better health and research behind the mind-body connection; a wine tasting class featuring wines, some of which may be local; and a class presented by the Culinary Arts Institute at Brookdale: "The Art of Seasoning," which addresses sodium-free solutions for declining taste buds as one ages.
To heighten the interest and activity of Ultimate Chef America, Brookdale has partnered with several national partners and sponsors to be included in a vendor expo. Attendees can interact with these vendors during the expo to gain answers, samples and more.
In addition, food inspired art created by residents of Brookdale Senior Living communities across the nation will be auctioned at the Ultimate Chef America event. Proceeds of this auction will go to The Leeza Gibbons Memory Foundation, an organization which elevates the national consciousness of caregiving and fosters a culture of healthy caregivers impacted by chronic illness through programming, universal access to resources, and behavioral research.
"Without a doubt, attendees and participants will achieve fulfillment in the dimensions of wellness," said Joska J.W. Hajdu, Senior Vice President of Dining Services for Brookdale Senior Living, and also an executive chef by trade. "The creativity, ability, and talent of our Dining Services associates will be showcased during this unique competition. Our chefs are masters at creating traditional, heart-healthy meals, and this competition will challenge peoples' notions on healthy food choices for seniors, educate them on healthy choices, and give them a purposeful activity through the auction all in a socially engaging environment."
A way of life offered exclusively by Brookdale Senior Living at its communities for residents and associates, Optimum Life® focuses on six key dimensions - emotional, intellectual, physical, social, spiritual and purposeful.
Community tours will also be available, and participants will gain a first-hand view of the variety, styles and sizes of the private apartments and the community areas for socializing, dining and entertaining. Staff will be available to discuss living options, and visitors will learn more about the programs, outings and opportunities offered to residents.
National sponsors include Advanced Foods, E. Sam Jones and Sylvania, Direct Supply, Ecolab, Entegra, Fidelity Print, Gulf South, HD Supply, Nestle Professional, Rocky Mountain, Royal Cup, SCA, Shaw, Sherwin Williams, Simplex Grinnell, Snap Drape, Sysco, Terminix, Tyson, Vitality, Walgreens, World Kitchen, Corporate Imaging Concepts, and IKON.
The Ultimate Chef culinary competition is produced by the Culinary Arts Institute at Brookdale (CAI). The CAI at Brookdale is a professional development program designed to enhance the food preparation and presentation skills of Brookdale chefs. The dining and culinary arts team integrates hands-on training and classroom instructional materials that impart new food preparation skills and cutting edge techniques to enhance Brookdale residents' dining experiences.
More information about Ultimate Chef America can be found at http://www.ultimatechefamerica.com/ and http://www.facebook.com/ultimatechefbrookdale.
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On Thursday, Sept. 23 from 4 to 7 p.m., Chambrel Roswell, a Brookdale Senior Living community, located at 1000 Applewood Dr. in Roswell, Ga., will open its doors to the public and host the intense competition and educational event. Seating is limited. Reservations by Friday, Sept. 17 to 770-594-4616 are required.
During the Ultimate Chef America competition, two teams of four Dining Services staff members from area senior living communities will compete during a two-hour cooking competition, focusing on healthy cooking for seniors. They will be charged with preparing four courses, and only able to use a grill for cooking.
Dishes prepared at the event will be tasted by a panel of judges. For this event, the judges are:
-- Leeza Gibbons, media personality, founder of The Leeza Gibbons Memory
Foundation, and author of America's No. 1 book on caregiving, "Take
Your Oxygen First;"
-- Dr. Kevin O'Neil, CMD, FACP of Internal Medicine and Geriatrics and
Medical Director of Optimum Life® for Brookdale Senior Living;
-- Dewey McClain - a former member of the Atlanta Falcons, Oakland
Invaders, and Oklahoma Outlaws. In 1981, McClain was inducted into the
College Hall of Fame; in 1986, he won the AFB Community Service Award;
and he was honored with the Gwinnett County Rape Crisis Crystal Angel
Award in 1996. McClain is also actively involved in the American
Foundation for the Blind, Big Brothers, Big Sisters, and the Sickle
Cell Foundation;
-- and Colleen Sander, resident of Chambrel Roswell. She grew up on a
small farm and grew vegetables. She calls herself a Purist because she
likes fresh vegetables served alone without additives. Sander loves to
travel and try new foods.
Attendees can join in the Ultimate Chef America event by gaining a close-up look at the competitors and the fast-paced competition. They will have the opportunity to ask the chefs questions, and taste culinary delights, including seafood soups and entrees, beef and pork tenderloin creations and more.
Attendees also will have the opportunity to participate in various educational programs, including a seminar featuring Dr. O'Neil, on the topic of "Food for the Soul," a presentation which taps into the emotional dimension and gives attendees insight into issues such as whether optimism can lead to better health and research behind the mind-body connection; a wine tasting class featuring wines, some of which may be local; and a class presented by the Culinary Arts Institute at Brookdale: "The Art of Seasoning," which addresses sodium-free solutions for declining taste buds as one ages.
To heighten the interest and activity of Ultimate Chef America, Brookdale has partnered with several national partners and sponsors to be included in a vendor expo. Attendees can interact with these vendors during the expo to gain answers, samples and more.
In addition, food inspired art created by residents of Brookdale Senior Living communities across the nation will be auctioned at the Ultimate Chef America event. Proceeds of this auction will go to The Leeza Gibbons Memory Foundation, an organization which elevates the national consciousness of caregiving and fosters a culture of healthy caregivers impacted by chronic illness through programming, universal access to resources, and behavioral research.
"Without a doubt, attendees and participants will achieve fulfillment in the dimensions of wellness," said Joska J.W. Hajdu, Senior Vice President of Dining Services for Brookdale Senior Living, and also an executive chef by trade. "The creativity, ability, and talent of our Dining Services associates will be showcased during this unique competition. Our chefs are masters at creating traditional, heart-healthy meals, and this competition will challenge peoples' notions on healthy food choices for seniors, educate them on healthy choices, and give them a purposeful activity through the auction all in a socially engaging environment."
A way of life offered exclusively by Brookdale Senior Living at its communities for residents and associates, Optimum Life® focuses on six key dimensions - emotional, intellectual, physical, social, spiritual and purposeful.
Community tours will also be available, and participants will gain a first-hand view of the variety, styles and sizes of the private apartments and the community areas for socializing, dining and entertaining. Staff will be available to discuss living options, and visitors will learn more about the programs, outings and opportunities offered to residents.
National sponsors include Advanced Foods, E. Sam Jones and Sylvania, Direct Supply, Ecolab, Entegra, Fidelity Print, Gulf South, HD Supply, Nestle Professional, Rocky Mountain, Royal Cup, SCA, Shaw, Sherwin Williams, Simplex Grinnell, Snap Drape, Sysco, Terminix, Tyson, Vitality, Walgreens, World Kitchen, Corporate Imaging Concepts, and IKON.
The Ultimate Chef culinary competition is produced by the Culinary Arts Institute at Brookdale (CAI). The CAI at Brookdale is a professional development program designed to enhance the food preparation and presentation skills of Brookdale chefs. The dining and culinary arts team integrates hands-on training and classroom instructional materials that impart new food preparation skills and cutting edge techniques to enhance Brookdale residents' dining experiences.
More information about Ultimate Chef America can be found at http://www.ultimatechefamerica.com/ and http://www.facebook.com/ultimatechefbrookdale.
-----
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Thursday, September 17, 2009
Jack Daniel’s Birthday Celebration Continues with Ultimate Cake Contest
(BUSINESS WIRE)--The Jack Daniel Distillery is searching for the best Jack Daniel’s-inspired cakes in the country for the Jack Daniel’s Ultimate Birthday Cake contest. The competition is part of the month-long September celebration of Jack Daniel’s 159th birthday.
Amateur bakers and decorators 21 and older can submit images of their cake creations to cakecontest@jacktember.com or by mail to Jack Daniel’s Ultimate Birthday Cake, c/o DVL, 209 7th Avenue North, Nashville, TN 37219, for a chance to win one of 159 exclusive Jack Daniel’s Birthday cake kits. The kits include a limited edition Jack Daniel’s bottle-shaped cake pan, a Jack Daniel’s label stencil, and a special Jack Daniel’s Ultimate Birthday Cake recipe.
“We know that many people celebrate their birthday with Jack Daniel’s, not only by enjoying our fine whiskey, but also with cakes that include Jack in the recipe or decoration,” said Lynne Tolley, Jack Daniel’s great-grandniece and proprietress of Miss Mary Bobo’s Boarding House in Lynchburg. “We want to see how creative our friends can be when designing a cake inspired by Jack Daniel’s Tennessee Whiskey. Since we are celebrating my Uncle Jack’s 159th birthday, however, I might suggest that they leave off the candles.”
The Jack Daniel’s Ultimate Birthday Cake contest will run from September 15-October 15, 2009. Entries will be judged on creativity, representation of the Jack Daniel’s brand and appearance. For complete contest rules, go to www.jackdaniels.com/cakecontest.
Jasper Newton “Jack” Daniel, the man who pioneered the world’s best-selling whiskey, was born in Lynchburg, Tenn. in September 1850, but his birth records were likely lost to fire or the passage of time. Because his exact birth date is unknown, Jack Daniel’s is celebrating Mr. Jack’s birthday throughout the month of September.
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Amateur bakers and decorators 21 and older can submit images of their cake creations to cakecontest@jacktember.com or by mail to Jack Daniel’s Ultimate Birthday Cake, c/o DVL, 209 7th Avenue North, Nashville, TN 37219, for a chance to win one of 159 exclusive Jack Daniel’s Birthday cake kits. The kits include a limited edition Jack Daniel’s bottle-shaped cake pan, a Jack Daniel’s label stencil, and a special Jack Daniel’s Ultimate Birthday Cake recipe.
“We know that many people celebrate their birthday with Jack Daniel’s, not only by enjoying our fine whiskey, but also with cakes that include Jack in the recipe or decoration,” said Lynne Tolley, Jack Daniel’s great-grandniece and proprietress of Miss Mary Bobo’s Boarding House in Lynchburg. “We want to see how creative our friends can be when designing a cake inspired by Jack Daniel’s Tennessee Whiskey. Since we are celebrating my Uncle Jack’s 159th birthday, however, I might suggest that they leave off the candles.”
The Jack Daniel’s Ultimate Birthday Cake contest will run from September 15-October 15, 2009. Entries will be judged on creativity, representation of the Jack Daniel’s brand and appearance. For complete contest rules, go to www.jackdaniels.com/cakecontest.
Jasper Newton “Jack” Daniel, the man who pioneered the world’s best-selling whiskey, was born in Lynchburg, Tenn. in September 1850, but his birth records were likely lost to fire or the passage of time. Because his exact birth date is unknown, Jack Daniel’s is celebrating Mr. Jack’s birthday throughout the month of September.
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Thursday, April 2, 2009
Last Chance to Enter Million-Dollar Pillsbury Bake-Off® Contest
(BUSINESS WIRE)--The heat is on for home cooks to come up with a recipe idea that could be worth $1 million, as the April 20, 2009, entry deadline for the 44th Pillsbury Bake-Off® Contest is quickly approaching. One hundred finalists will earn a trip to Orlando, Fla., next year to vie for the million-dollar grand prize and the glory of winning America’s most prestigious cooking competition.
This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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Wednesday, February 11, 2009
Whataburger's Top 16 Restaurants to Compete for $140,000 in Prizes During 'Burger Olympics'
/PRNewswire/ -- Sixteen restaurants in Arizona, Georgia and Texas have emerged as finalists in Whataburger's own WhataGames. The 58-year-old Texas burger icon will host the culmination of its 'burger Olympics,' a bi-annual competition between more than 614 Whataburger restaurants from 10 states, this March in Dallas. The 16 finalist teams - who claim to 'bleed mustard' - will be fighting for bragging rights and prize winnings of more than $140,000.
"Being at WhataGames in 2007, I realized that I could do this. It feels like everything we worked hard for paid off. Right now, I'm just on cloud nine. I couldn't be happier," Emily Leija, General Manager at Whataburger #288 in Corpus Christ, Texas, said. "I have a great team that is constantly communicating and works well together. When you have a team like this you enjoy coming to work."
For the past four months, Whataburger restaurant teams have studied their operations manuals, practiced their burger building skills and memorized Whataburger history, facts and figures. Through a process of elimination involving mystery shoppers, independent restaurant audits and pop quizzes, the top 16 restaurants rose above the rest.
Each team is comprised of 10 members: one general manager, one manager, two team leaders and six team members will compete in the finals, earning a tremendous amount of pride within a family-owned and culture-driven company known for its die-hard fans. The 16 teams will compete for three days, March 5-7, in three different parts of the competition to determine the gold, silver and bronze medal winning teams: WhataYaKnow, a Jeopardy-like game; Texas Hot Hold 'Em, a card game about procedures; and What's Cookin', a simulated 30-minute lunch rush at a Whataburger restaurant.
The WhataGames gold medal winning team takes home $5,000 each as well as $500 each for their fellow restaurant team members at home that didn't make the trip. Silver medal team members each win $2,500 and $250 for their restaurant team members and bronze team members each win $1,000 and $100 for their restaurant team members.
Along with the 16 WhataGames restaurant finalist teams, six teams from the company's maintenance staff will be competing to prove who can maintain equipment like fryers, grills and drive-thru speakers the best. Whataburger's maintenance services staff maintains all of the company's more than 700 restaurants and are a crucial part of ensuring every Whataburger restaurant is clean and functions properly. Three technicians from each of Whataburger's six regions will compose the teams as they compete in their own competition for the same level of prizes as the restaurant teams.
"WhataGames is about the passion our team members have for delivering hot burgers and friendly service. It's remarkable to see a 16-year-old win $5,000 and use it to help his family buy a new car or save it for college," said Buddy Reno, Vice President of Restaurant Operations for Whataburger Restaurants, LP. "It's about much more than operations standards. It's a celebration of our company's culture, our teams' dedication and a tribute to our history."
WhataGames finals are the featured event during the Whataburger Family Convention, held concurrently in Dallas. The convention is a family occasion, hosting Whataburger corporate and regional representatives, spouses, franchisees and the WhataGames national finalists.
WhataGames Restaurant Finalists 2009
Phoenix, Ariz.: Unit 761, 4610 S. 48th St.
Thomasville, Ga.: Unit 862, 13880 U.S. Hwy. 19 S.
Corpus Christi, Texas: Unit 288, 5001 Saratoga Blvd.
Corpus Christi, Texas: Unit 334, 4026 U.S. Hwy. 77 N.
Corpus Christi, Texas: Unit 396, 4545 Violet Rd.
Corpus Christi, Texas: Unit 787, 6425 Weber Rd.
Goliad, Texas: Unit 630, 348 E. Pearl St.
Houston: Unit 694, 6520 Southwest Fwy.
Kingsville, Texas: Unit 800, 2701 S. U.S. Hwy. 77 Byp.
Laredo, Texas: Unit 669, 7110 McPherson Rd.
Laredo, Texas: Unit 845, 9102 McPherson Rd.
Port Aransas, Texas: Unit 311, 303 W. Cotter Ave.
San Antonio: Unit 717, 12808 IH-10 W.
San Antonio: Unit 790, 5760 W. Loop 1604 N.
Victoria, Texas: Unit 175, 4302 N. Navarro St.
Watauga, Texas: Unit 757, 7826 Denton Hwy.
WhataGames Maintenance Finalists 2009
Joe Carlyle
Frank Licata
Sam Quinones
Joseph Morin
Bob Armstrong
Juan Padilla
Lee Parris
Tim Johnson
Floyd White
Jimmy Gonzales
Jordan Flores
Gary Michalek
Lyndon Dearing Jr.
Robbie Langston
Joe Armedariz
Jesus Zamarripa
Oscar Chapa
Brian Irving
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"Being at WhataGames in 2007, I realized that I could do this. It feels like everything we worked hard for paid off. Right now, I'm just on cloud nine. I couldn't be happier," Emily Leija, General Manager at Whataburger #288 in Corpus Christ, Texas, said. "I have a great team that is constantly communicating and works well together. When you have a team like this you enjoy coming to work."
For the past four months, Whataburger restaurant teams have studied their operations manuals, practiced their burger building skills and memorized Whataburger history, facts and figures. Through a process of elimination involving mystery shoppers, independent restaurant audits and pop quizzes, the top 16 restaurants rose above the rest.
Each team is comprised of 10 members: one general manager, one manager, two team leaders and six team members will compete in the finals, earning a tremendous amount of pride within a family-owned and culture-driven company known for its die-hard fans. The 16 teams will compete for three days, March 5-7, in three different parts of the competition to determine the gold, silver and bronze medal winning teams: WhataYaKnow, a Jeopardy-like game; Texas Hot Hold 'Em, a card game about procedures; and What's Cookin', a simulated 30-minute lunch rush at a Whataburger restaurant.
The WhataGames gold medal winning team takes home $5,000 each as well as $500 each for their fellow restaurant team members at home that didn't make the trip. Silver medal team members each win $2,500 and $250 for their restaurant team members and bronze team members each win $1,000 and $100 for their restaurant team members.
Along with the 16 WhataGames restaurant finalist teams, six teams from the company's maintenance staff will be competing to prove who can maintain equipment like fryers, grills and drive-thru speakers the best. Whataburger's maintenance services staff maintains all of the company's more than 700 restaurants and are a crucial part of ensuring every Whataburger restaurant is clean and functions properly. Three technicians from each of Whataburger's six regions will compose the teams as they compete in their own competition for the same level of prizes as the restaurant teams.
"WhataGames is about the passion our team members have for delivering hot burgers and friendly service. It's remarkable to see a 16-year-old win $5,000 and use it to help his family buy a new car or save it for college," said Buddy Reno, Vice President of Restaurant Operations for Whataburger Restaurants, LP. "It's about much more than operations standards. It's a celebration of our company's culture, our teams' dedication and a tribute to our history."
WhataGames finals are the featured event during the Whataburger Family Convention, held concurrently in Dallas. The convention is a family occasion, hosting Whataburger corporate and regional representatives, spouses, franchisees and the WhataGames national finalists.
WhataGames Restaurant Finalists 2009
Phoenix, Ariz.: Unit 761, 4610 S. 48th St.
Thomasville, Ga.: Unit 862, 13880 U.S. Hwy. 19 S.
Corpus Christi, Texas: Unit 288, 5001 Saratoga Blvd.
Corpus Christi, Texas: Unit 334, 4026 U.S. Hwy. 77 N.
Corpus Christi, Texas: Unit 396, 4545 Violet Rd.
Corpus Christi, Texas: Unit 787, 6425 Weber Rd.
Goliad, Texas: Unit 630, 348 E. Pearl St.
Houston: Unit 694, 6520 Southwest Fwy.
Kingsville, Texas: Unit 800, 2701 S. U.S. Hwy. 77 Byp.
Laredo, Texas: Unit 669, 7110 McPherson Rd.
Laredo, Texas: Unit 845, 9102 McPherson Rd.
Port Aransas, Texas: Unit 311, 303 W. Cotter Ave.
San Antonio: Unit 717, 12808 IH-10 W.
San Antonio: Unit 790, 5760 W. Loop 1604 N.
Victoria, Texas: Unit 175, 4302 N. Navarro St.
Watauga, Texas: Unit 757, 7826 Denton Hwy.
WhataGames Maintenance Finalists 2009
Joe Carlyle
Frank Licata
Sam Quinones
Joseph Morin
Bob Armstrong
Juan Padilla
Lee Parris
Tim Johnson
Floyd White
Jimmy Gonzales
Jordan Flores
Gary Michalek
Lyndon Dearing Jr.
Robbie Langston
Joe Armedariz
Jesus Zamarripa
Oscar Chapa
Brian Irving
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Tuesday, January 13, 2009
High School Chefs Turn up the Heat
/PRNewswire/ -- The International Culinary Schools at The Art Institutes are summoning the best teen chefs across the U.S. and Canada to strut their culinary chops in The Art Institutes Best Teen Chef Competition 2009.
The top prize winner will receive a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate program or diploma program to study culinary arts at one of the more than 30 participating Art Institutes locations.
Now in its tenth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.
Local cook-off competitions will take place at participating locations of The International Culinary Schools at The Art Institutes on March 14, 2009.
First place local winners will progress to the National Best Teen Chef Final Round Competition, which will be held on Saturday, May 9, 2009 at The Art Institute of Charlotte.
In addition to a full-tuition scholarship and the title of Best Teen Chef 2009, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.
For Brent Lewis, the first-ever Best Teen Chef winner from Loveland, Colorado, the competition "was an amazing opportunity to meet kids from all over the country with the same ambition as you."
To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release form by February 6, 2009 to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition or fill out an online entry form at www.artinstitutes.edu/pr.aspx?ID=btc093. Deadline for complete entries into the competition is February 20, 2009.
For more information on The Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc093.
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The top prize winner will receive a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate program or diploma program to study culinary arts at one of the more than 30 participating Art Institutes locations.
Now in its tenth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.
Local cook-off competitions will take place at participating locations of The International Culinary Schools at The Art Institutes on March 14, 2009.
First place local winners will progress to the National Best Teen Chef Final Round Competition, which will be held on Saturday, May 9, 2009 at The Art Institute of Charlotte.
In addition to a full-tuition scholarship and the title of Best Teen Chef 2009, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.
For Brent Lewis, the first-ever Best Teen Chef winner from Loveland, Colorado, the competition "was an amazing opportunity to meet kids from all over the country with the same ambition as you."
To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release form by February 6, 2009 to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition or fill out an online entry form at www.artinstitutes.edu/pr.aspx?ID=btc093. Deadline for complete entries into the competition is February 20, 2009.
For more information on The Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc093.
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Thursday, January 8, 2009
28th National Beef Cook-Off(R) Seeks 'Sonoma-Style' Recipe Entries
/PRNewswire/ -- Sonoma is known for delicious food, great wine and beautiful scenery. In 2009, Sonoma will also be known for inventive beef recipes. The 28th National Beef Cook-Off will come to California in late September, during the peak of the area's beautiful harvest season to host both a Home Cook competition and a Chef/Media Challenge. Home cooks nationwide, and local professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are encouraged to showcase their "Sonoma-Style" by entering their original, newly developed best beef recipes by March 31, 2009.
"Sonoma is the perfect location for this year's Cook-Off, as it sets the stage for home cooks and professional restaurant chefs to tap into their culinary inspiration and create their best beef dishes," said Sherry Hill, Cook-Off Program Manager for the American National CattleWomen, Inc., the beef industry organization which presents the National Beef Cook-Off on behalf of the Cattlemen's Beef Board and the Federation of State Beef Councils. The Beef Checkoff Program along with contest sponsors Raley's Bel Air and Nob Hill Foods, the official grocer of the 2009 National Beef Cook-Off, Korbel-Kenwood Vineyards, and Kunde Vineyards are bringing the best competition yet to Sonoma.
Home cooks from across the country can submit their original beef recipes that have a simple approach reflecting the Sonoma-Style diet, using few ingredients that compliment the beef while adding color, texture and flavor to the dish.
Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.
Professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays "Sonoma-Style" cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original "Best of Beef" dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University "Beef 101 Seminar"; one People's Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America's Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.
Four new recipe categories focus on the "Sonoma-Style" theme:
-- Live Well with Fast & Convenient Grilled Beef Recipes -- Home cooks
will demonstrate beef's role as a healthy and easy option for busy
families.
-- Teens Cooking with Beef -- Teens submit their favorite family beef
recipe that they enjoy preparing themselves at home.
-- Lean Beef in Nutrient -- Rich One-Dish Meals -- Home cooks will pair
lean beef cuts with other nutrient-rich ingredients to promote
enjoyable, healthful meals.
-- San Francisco Bay Area and Sacramento Counties "Best of Beef"
Chefs -- This category gives local professional restaurant chefs an
opportunity to display their eclectic Sonoma flair for beef.
The National Beef Cook-Off requires entrants to enter recipes online at http://www.beefcookoff.org/, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.
Submit recipe entries online, view the complete contest rules and explore winning recipes from past contests at http://www.beefcookoff.org/. The contest is open to legal United States residents, residing in one of the 50 United States or the District of Columbia, who are 18 years of age or older as of January 1, 2009, to enter the Live Well, Lean Beef or "Best of Beef" Chef categories, or are between the ages of 13-19 as of January 1, 2009 for the Teens Cooking category.
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"Sonoma is the perfect location for this year's Cook-Off, as it sets the stage for home cooks and professional restaurant chefs to tap into their culinary inspiration and create their best beef dishes," said Sherry Hill, Cook-Off Program Manager for the American National CattleWomen, Inc., the beef industry organization which presents the National Beef Cook-Off on behalf of the Cattlemen's Beef Board and the Federation of State Beef Councils. The Beef Checkoff Program along with contest sponsors Raley's Bel Air and Nob Hill Foods, the official grocer of the 2009 National Beef Cook-Off, Korbel-Kenwood Vineyards, and Kunde Vineyards are bringing the best competition yet to Sonoma.
Home cooks from across the country can submit their original beef recipes that have a simple approach reflecting the Sonoma-Style diet, using few ingredients that compliment the beef while adding color, texture and flavor to the dish.
Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.
Professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays "Sonoma-Style" cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original "Best of Beef" dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University "Beef 101 Seminar"; one People's Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America's Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.
Four new recipe categories focus on the "Sonoma-Style" theme:
-- Live Well with Fast & Convenient Grilled Beef Recipes -- Home cooks
will demonstrate beef's role as a healthy and easy option for busy
families.
-- Teens Cooking with Beef -- Teens submit their favorite family beef
recipe that they enjoy preparing themselves at home.
-- Lean Beef in Nutrient -- Rich One-Dish Meals -- Home cooks will pair
lean beef cuts with other nutrient-rich ingredients to promote
enjoyable, healthful meals.
-- San Francisco Bay Area and Sacramento Counties "Best of Beef"
Chefs -- This category gives local professional restaurant chefs an
opportunity to display their eclectic Sonoma flair for beef.
The National Beef Cook-Off requires entrants to enter recipes online at http://www.beefcookoff.org/, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.
Submit recipe entries online, view the complete contest rules and explore winning recipes from past contests at http://www.beefcookoff.org/. The contest is open to legal United States residents, residing in one of the 50 United States or the District of Columbia, who are 18 years of age or older as of January 1, 2009, to enter the Live Well, Lean Beef or "Best of Beef" Chef categories, or are between the ages of 13-19 as of January 1, 2009 for the Teens Cooking category.
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Thursday, September 4, 2008
VSU Hosts 'Chillin with the Champs' Sept. 20
CC Note: Fall must be in the air. Pick a place, pick a weekend, and enjoy southern cook offs at their best.
Valdosta State University’s Office of University Events and Ceremonies will host the 2008 Chili Cook-Off, “Chillin’ with the Champs,” at 10 a.m. Saturday, Sept. 20, on East Jane Street.
Individuals and teams who think they have the best chili recipe in town should register for the cook-off by Wednesday, Sept. 17, for the opportunity to show off their skills. Cost is $50 per team or $25 per individual. Special Events will waive entry fees for the first three VSU organizations to register.
The grand prize winner will take home a $300 cash prize; first, second and third place winners in both categories will win $200, $100 and $50 respectively. People’s Choice and Best Presentation winners will receive gift baskets. Judging begins at 5 p.m. and winners will be announced at 6 p.m. After judging, the public is invited to sample the freshly made chili before joining the crowd to cheer on the championship Blazer football team as they take on Ouchita Baptist at 7 p.m.
Sponsors include Talk 92.1, Joe Hall Cars and Trucks, Anytime Fitness, Sunset Farms, Guardian Bank and Goodyear Tires. Visit www.valdosta.edu/specialevents/ to register or call Office of University Events and Ceremonies at 229-333-7446.
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Valdosta State University’s Office of University Events and Ceremonies will host the 2008 Chili Cook-Off, “Chillin’ with the Champs,” at 10 a.m. Saturday, Sept. 20, on East Jane Street.
Individuals and teams who think they have the best chili recipe in town should register for the cook-off by Wednesday, Sept. 17, for the opportunity to show off their skills. Cost is $50 per team or $25 per individual. Special Events will waive entry fees for the first three VSU organizations to register.
The grand prize winner will take home a $300 cash prize; first, second and third place winners in both categories will win $200, $100 and $50 respectively. People’s Choice and Best Presentation winners will receive gift baskets. Judging begins at 5 p.m. and winners will be announced at 6 p.m. After judging, the public is invited to sample the freshly made chili before joining the crowd to cheer on the championship Blazer football team as they take on Ouchita Baptist at 7 p.m.
Sponsors include Talk 92.1, Joe Hall Cars and Trucks, Anytime Fitness, Sunset Farms, Guardian Bank and Goodyear Tires. Visit www.valdosta.edu/specialevents/ to register or call Office of University Events and Ceremonies at 229-333-7446.
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Wednesday, August 27, 2008
Turn On the Heat-- We're Ready to Pig Out
CC Note: The competition in Newnan sounds like it's "hog heaven."
Most police officers don’t appreciate being called pigs, but when it comes to name calling, three University of West Georgia police officers don’t mind it at all. Lt. Charlie Marlar, Lt. Ned Watson and Sgt. Billy Stuart are the “Smokin’ Pigs Barbeque” team that has been rubbing and smoking their way through the state since last August.
Each team member has their own specialty in the four meat categories allowed in the contests. Billy smokes the ribs, Ned specializes in brisket and Charlie handles the chicken and pork. They are already planning for their fifth barbeque competition in October.
“It seems we are always preparing for the next competition,” said Charlie, who is a team captain of sorts. “A lot of the staple materials we reuse, but many have to be replaced.”
The list of equipment and ingredients needed for a successful outing can be a long one. A smoker the size of a small submarine is an important piece of equipment. The Smokin’ Pigs’ cooker has been custom designed out of a discarded propane gas tank and attached to a trailer.
Carefully chosen utensils, carefully bought meat, spices for the secret sauces and rubs, and seasoned wood are also on the list.
And not just any wood will do. At least four months of seasoning is needed for the best gourmet wood that ranges from peach, cherry and apple to hickory, oak and pecan.
Other items on the list are paper products, electric cords, lights, a sink, hose, pipe, a tent, soap and food for meals for what can be a 48-hour campout next to a hot wood box full of flaming chips.
The cooking gets so serious, teams hide their makeshift kitchens with tarps. It’s a sweaty, competitive and fun affair that brings sons and daughters, mothers and in-laws, aunts and uncles and friends together on judging day to taste the entries and support the team.
It is a Father-Son affair for Ned and his 14-year-old son, Bradley. “I love to cook and began cooking when I was about Bradley’s age,” said Ned. “He’s seen me in kitchen growing up and he enjoys cooking, too. He enjoys cooking together.”
Billy said when he joined the Pigs, he just wanted to learn how to cook. “I like to eat barbeque,” said Billy. “So, I thought I should learn to cook it. Since I am so competitive, I’ve stuck with it. Hopefully, I can perfect my recipe and win.”
Charlie showed him the basics and the sergeant went on from there. He has his own recipe for the rub that he puts on his ribs and a honey glaze that finishes off the meat at the end. It takes him six hours to cook the ribs with a 3-2-1 method. Three hours smoked with a rub, two hours smoked in foil and one hour cooked bare with a glazing applied toward the end.
“The rub is a typical Kansas City rub with paprika, chili powder and cayenne,” said Billy. “I’m tinkering with it and looking for that winning recipe. If I gave up anything more of the ingredients, though, I’d be giving away my secrets.”
The team has not placed in the top ten but had their first top ten call for their pork, a step in the right direction. Judges score on appearance, taste and tenderness, and it’s not only a matter of being a great cook, but also giving judges what they want.
Right now, what the judges seem to like and what the barbeque trend is favoring is a spicy flavor for the pork, spicy and sweet for the chicken and ribs, and a bold taste for the brisket.
Competition is tough with restaurants and professional barbeque suppliers sponsoring many of the contestants. The Smokin’ Pigs are new to the circuit and since they have a day job at a state institution, they don’t have the money and the time to compete as often as they would like. But, nonetheless, they did beat the Jacks Old South team, a Food Network favorite, in two out of four meat categories at a recent cook off.
“The judging is very subjective and it is difficult to know what the judges are looking for,” said Charlie. “What we decided to do is cook to our own tastes and alter them to what research shows the trends to be.”
Research includes reading up on the latest techniques and recipes, googling competitions and lots and lots of practice.
While camping out and eating leftover barbeque may sound like a mini vacation, the first weekend the team cooked together has been labeled the worst ever by all.
With the outdoor temperature hovering over 100 degrees and a low in the 90s the following morning at 5 a.m., the camp and the cooking was hot, muggy and miserable. And the Smokin’ Pigs did not win or place.
But, their experiences have improved since then and the team is now tweaking their recipes for the Coweta Up in Smoke BBQ Cook Off in Newnan this October.
“We would not be able to have our little weekend trips if our families were not involved,” said Charlie. “All of our parents and wives, aunts and uncles, cousins and neighbors have shown up at the competitions and have supported our efforts.”
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Most police officers don’t appreciate being called pigs, but when it comes to name calling, three University of West Georgia police officers don’t mind it at all. Lt. Charlie Marlar, Lt. Ned Watson and Sgt. Billy Stuart are the “Smokin’ Pigs Barbeque” team that has been rubbing and smoking their way through the state since last August.
Each team member has their own specialty in the four meat categories allowed in the contests. Billy smokes the ribs, Ned specializes in brisket and Charlie handles the chicken and pork. They are already planning for their fifth barbeque competition in October.
“It seems we are always preparing for the next competition,” said Charlie, who is a team captain of sorts. “A lot of the staple materials we reuse, but many have to be replaced.”
The list of equipment and ingredients needed for a successful outing can be a long one. A smoker the size of a small submarine is an important piece of equipment. The Smokin’ Pigs’ cooker has been custom designed out of a discarded propane gas tank and attached to a trailer.
Carefully chosen utensils, carefully bought meat, spices for the secret sauces and rubs, and seasoned wood are also on the list.
And not just any wood will do. At least four months of seasoning is needed for the best gourmet wood that ranges from peach, cherry and apple to hickory, oak and pecan.
Other items on the list are paper products, electric cords, lights, a sink, hose, pipe, a tent, soap and food for meals for what can be a 48-hour campout next to a hot wood box full of flaming chips.
The cooking gets so serious, teams hide their makeshift kitchens with tarps. It’s a sweaty, competitive and fun affair that brings sons and daughters, mothers and in-laws, aunts and uncles and friends together on judging day to taste the entries and support the team.
It is a Father-Son affair for Ned and his 14-year-old son, Bradley. “I love to cook and began cooking when I was about Bradley’s age,” said Ned. “He’s seen me in kitchen growing up and he enjoys cooking, too. He enjoys cooking together.”
Billy said when he joined the Pigs, he just wanted to learn how to cook. “I like to eat barbeque,” said Billy. “So, I thought I should learn to cook it. Since I am so competitive, I’ve stuck with it. Hopefully, I can perfect my recipe and win.”
Charlie showed him the basics and the sergeant went on from there. He has his own recipe for the rub that he puts on his ribs and a honey glaze that finishes off the meat at the end. It takes him six hours to cook the ribs with a 3-2-1 method. Three hours smoked with a rub, two hours smoked in foil and one hour cooked bare with a glazing applied toward the end.
“The rub is a typical Kansas City rub with paprika, chili powder and cayenne,” said Billy. “I’m tinkering with it and looking for that winning recipe. If I gave up anything more of the ingredients, though, I’d be giving away my secrets.”
The team has not placed in the top ten but had their first top ten call for their pork, a step in the right direction. Judges score on appearance, taste and tenderness, and it’s not only a matter of being a great cook, but also giving judges what they want.
Right now, what the judges seem to like and what the barbeque trend is favoring is a spicy flavor for the pork, spicy and sweet for the chicken and ribs, and a bold taste for the brisket.
Competition is tough with restaurants and professional barbeque suppliers sponsoring many of the contestants. The Smokin’ Pigs are new to the circuit and since they have a day job at a state institution, they don’t have the money and the time to compete as often as they would like. But, nonetheless, they did beat the Jacks Old South team, a Food Network favorite, in two out of four meat categories at a recent cook off.
“The judging is very subjective and it is difficult to know what the judges are looking for,” said Charlie. “What we decided to do is cook to our own tastes and alter them to what research shows the trends to be.”
Research includes reading up on the latest techniques and recipes, googling competitions and lots and lots of practice.
While camping out and eating leftover barbeque may sound like a mini vacation, the first weekend the team cooked together has been labeled the worst ever by all.
With the outdoor temperature hovering over 100 degrees and a low in the 90s the following morning at 5 a.m., the camp and the cooking was hot, muggy and miserable. And the Smokin’ Pigs did not win or place.
But, their experiences have improved since then and the team is now tweaking their recipes for the Coweta Up in Smoke BBQ Cook Off in Newnan this October.
“We would not be able to have our little weekend trips if our families were not involved,” said Charlie. “All of our parents and wives, aunts and uncles, cousins and neighbors have shown up at the competitions and have supported our efforts.”
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