Grills are smokin' at BBQ challenge

0 Comments | Oakland Tribune, Jun 24, 2009 | by Dana Guzzetti

Jeff Fischer studied the smoking ribs with intense concentration. Unaware of the milling crowds, perfect weather or rhythm of "Got My Mojo Workin," performed by Big Cat Tolefree in the background, he gingerly adjusted them on the grill.

The first-time barbecue competitor, intent on winning a prize at the King of the County BBQ Challenge & Music Festival the Father's Day weekend at the Martinez waterfront, was totally focused. At that point, he had no idea how much of a "challenge" it would be.

"As an amateur, I got psyched out," Fischer said. "Everybody loves my barbecue, but I had only used my new smoker about five times."

He watched the Food Network, studied and honed his skills on friends and family.

"I invited them over to taste five different marinades and rubs (including root beer for chicken), and vote on them," Fischer said. "I wanted everything to go perfect."

Daunted by the lineup of veteran barbecue competitors pulling impressive "rigs," another novice and fellow Shell employee, Kurt Lucetti, turned to Wally's Rents for a grill that he believed could go up against those teams with $10,000 barbecue cookers and $2,000 smokers.

With an assist from Shell, Fischer and Lucetti went shopping for wood, meat, spices, rubs, sauce, ice and other necessities, but it would take more than that to beat Ribphoria's John Ruloph and Austin Prim with their Big Green Egg.

The Big Green Egg -- a sealed, ceramic egg-shaped grill and smoker -- surprised everyone by bringing its users first place in both beef and chicken categories on Saturday.

"As the fat is rendered in the cooking, it turns into moisture and it stays in the Egg, keeping the flavor and moisture," Ruloph explained.

Ben Lobenstein, California BBQ Association spokesman and experienced barbecue judge, said, "There are more variables to barbecue than in any other kind of competition that I can think of: the ambient temperature, the quality and thickness of the meat, the freshness of the spices and more."

Justin Kinder, president of Kinder's Meats and King of the County BBQ Challenge judge, said, "I look for flavor, texture or tenderness and appearance. You eat with your eyes."

"Barbecue is low, and slow, cooking over indirect heat, and there should be "no kiss of flame," Lobenstein explained. The moisture and flavor are retained by controlling the variables, including the heat source.

Neither Fischer nor Lucetti worked with a team. The help of a team, along with a colorful team name, seems to provide an edge. "Hug Me Tender" and "All Hogs go to Heaven" are known to be tough competitors.Top 'cue

Barbecue winners in the third annual King of the County BBQ Challenge & Music Festival, held over Father's Day weekend at Martinez Waterfront Park:-- Saturday, June 20

RIBS

First Place -- Austin Prim, Team Ribphoria/Big Green Egg

Second Place -- Mark Latimer, Big Reds BBQ

Third Place -- Teresa Watkins, Team Servpro

CHICKEN

First Place -- Austin Prim, Team Ribphoria/Big Green Egg

Second Place -- Kyle Fowler, Kyle's Killer "Que"

Third Place -- Russel O'Hern, O'Hern "Smokin Fatties"-- Sunday, June 21

RIBS

First Place -- Big Tom Pierce, Team Allied Storage

Second Place -- Paul Kelly

Third Place -- Steve Likos, Bear BBQ

CHICKEN

First Place -- Gary Lion, Smokin' Lion BBQ

Second Place -- Steve Likos, Bear BBQ

Third Place -- Dan Fish, Dan Fish BBQ