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Barbecue contests 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 contest, 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’ barbecue. 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 barbeque 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’ BBQ.
However… there are three ways that will enable you to taste the contestants’ barbeque…
1) You can become a certified judge through the barbeque 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 BBQ 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 barbeque 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 3rd, 2010 · Comments (0)
Japanese sushi has its own way of presenting in front of the purchasers. As you can see many of the cooking around the world, give much value to the way it is put on. So if you are a regular maker of sushi at home, it will be a good thought on spend some money on sushi plates so that you can also present it in a lovely way.
Most of the sushi chef equally consider the preparation and exhibit of sushi foods. So they definitely find time to select suitable utensil to present their food. To keep up the institution of sushi exhibit, you should also take care while selecting sushi plate set.
Along with sushi plates, you should also buy some more accessories which will then support the sushi plate set. Harmonizing chopsticks holders should be selected for the chop sticks, which is used to eat the sushi. It will be attractive and more convenient if the chopsticks can be kept on the chopstick holders, rather than keeping them on the plate. For keeping your soy sauce and wasabi, some attractive thin bowl should also be purchased. You can eat sushi after dipping the sushi in these side dishes which will give a cute good flavor.
It is important that you take care of some points while eating the sushi. An excess use of soy sauce or wasabi will spoil the original flavor of sushi. Pouring these items more in to your sushi food is considered as insulting the sushi chef. Hence you should take very small amount of soy sauce in to your plate and do not wasting it. Too much use of soy sauce and wasabi or wastage of these items is considered as rude behavior in sushi custom.
Along with the sushi plate, you should also procure a good quality tea set. It is traditional to serve green tea with sushi. Hence the use of an appealing and identical tea set will give a pleasing look to the entire put on. At some places in Japan, a rice wine called sake is seved instead of green tea.
Whatever be the drink along with the sushi, the selection of proper cups have an impact on the overall put on of the sushi. That is an important aspect in sushi food represent.
If you do not have the time to sit and have the sushi food, rather than using the chop sticks, you can use your hands. This is not considered as a bad manner. While you are sitting alone to have your sushi food , you don’t need to make use of the chopsticks.
You can take sushi foods when you are on a trip just like you are in a restaurant. Some take out restaurants provide fitting dipping cups for the soy sauce.
Ingrid F. Preube
Find more facts about sushi restaurant and sushi plate.
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Tags: food
Posted in Gourmet cooking · February 9th, 2010 · Comments (0)