Smokin' At The Run Bar-B-Que Competition
By: Drew Moore
Updated: March 15, 2013
MIAMI, OK.--- David Qualls is coordinating the first ever "Smokin' At The Run Bar-B-Que Competition" held at Buffalo Run Casino. Teams came from across the U.S. to be crowned the grand champion.
"We've drawn teams from Iowa, Illinois, Texas, Kansas, all over the middle area," states David Qualls, Coordinator, Smokin' At The Run BBQ Contest.
Judges will be hard at work tasting the best ribs, chicken, pulled pork, and brisket these pro's have to offer. They say it's serious work when there are thousands of dollars in cash prizes on the line.
"We score on presentation, and we also score on taste and tenderness which carry the most points," states Ronnie Dornhoffer, Judges Coordinator.
Darren Warth drove down in his rig from Des Moines, Iowa for the challenge. He will start cooking at midnight tonight. His brisket will cook for at least 10 hours on his smoker. Warth says sometimes winning a competition, can come down to luck.
"If I bring the spicy food out and I hit the table of grandma's I'm probably not going to do very good," states Darren Warth, Cook.
Finding out the secret to making championship Bar-B-Que is almost impossible to find out. However a few offered to share a few tips like injecting flavor to retain moisture and use lots of love.
For a $10 donation, you can get a plate full of pulled pork with all the fixings tomorrow. That will happen from noon until 2 p.m. in Buffalo Run Casino, all proceeds will be donated to the Grand Lake Shrine Club.
"We've drawn teams from Iowa, Illinois, Texas, Kansas, all over the middle area," states David Qualls, Coordinator, Smokin' At The Run BBQ Contest.
Judges will be hard at work tasting the best ribs, chicken, pulled pork, and brisket these pro's have to offer. They say it's serious work when there are thousands of dollars in cash prizes on the line.
"We score on presentation, and we also score on taste and tenderness which carry the most points," states Ronnie Dornhoffer, Judges Coordinator.
Darren Warth drove down in his rig from Des Moines, Iowa for the challenge. He will start cooking at midnight tonight. His brisket will cook for at least 10 hours on his smoker. Warth says sometimes winning a competition, can come down to luck.
"If I bring the spicy food out and I hit the table of grandma's I'm probably not going to do very good," states Darren Warth, Cook.
Finding out the secret to making championship Bar-B-Que is almost impossible to find out. However a few offered to share a few tips like injecting flavor to retain moisture and use lots of love.
For a $10 donation, you can get a plate full of pulled pork with all the fixings tomorrow. That will happen from noon until 2 p.m. in Buffalo Run Casino, all proceeds will be donated to the Grand Lake Shrine Club.
