BBQ Contest 'Meats' Expectations

FAYETTEVILLE — Bob Hastings doesn’t eat barbecue, he tastes it.

The Broken Arrow, Okla., resident was among nearly 60 certified judges to attend the Kansas City Barbecue Society’s Arkansas State Championship BBQ contest on Saturday.

The event took place at the Washington County Fairgrounds during the last day of this year’s 14th Annual Bikes, Blues & BBQ rally.

Afterward, bikers took part in the Parade of Power on Dickson Street.

“This is my 176th contest to judge,” Hastings said. “I’ve judged in seven states and Fayetteville is one of my favorite competitions. Everyone is so friendly.”

Contestants are judged in four categories of meat — chicken, beef brisket, ribs and pork.

“They’re judged on their taste, texture, appearance and presentation,” said Ron Autry, barbecue contest coordinator. “The sauce has nothing to do with it. They are only judged on the actual meat.”

Autry said $20,000 in prize money is distributed during the contest. The champion received $3,000, the reserve champion received $1,000 and the People’s Choice winner received $800.

Saturday marked the last day of this year’s 14th annual Bikes, Blues & BBQ rally.

After the contest, bikers took part in the Parade of Power, which started at the Washington County Fairgrounds and ended on Dickson Street.

The Kansas City Barbecue Society is a nonprofit organization that sanctions more than 400 barbecue contests across the country.

Clara Williams, a representative of the group, said most judges are not cooks.

“A lot of them just like to eat barbecue,” she said. “They come to events like this and ask how

they can become judges.”

Autry said 49 teams competed in this year’s contest, 13 of which are ranked among the top 100 barbecue teams nationwide.

Donald Tucker said he and his grilling partner, Matt Stovaugh, of Springdale, share a love of cooking, eating and competition.

They’ve been competing in barbecue contests for about two and a half years.

“If we don’t do well one year, we figure out what worked and what didn’t work,” Tucker said. “We’re constantly tweaking our spices or the temperature.”

Tucker said he and Stovaugh made up their team name, Rubbin’ Butts, while concocting a homemade rub.

Though he never uses the same recipe twice, Tucker said his ribs are “the best every time.”

Darrin Summers, of Springdale, and his teammates from Broken Arrow, Okla., have been competing in the Arkansas State Championship contest for five years. Their team, Motley Que, uses a secret ingredient, which they refer to as “Dr. Feel Good Sauce.”

“We either marinate it, inject it, baste it or submerge it,” Summers said. “Then we yell, ‘Bam!’ every time we throw it on the grill.”

Summers said the length of grilling time depends on the type of meat. A brisket, for instance, can take up to 12 hours.

Autry described this year’s competition as “a heck of a contest.”

In the past nine years, he said, there have been nine different winners.

“I bet today’s winners will be separated by a thousandth of a point,” he said.

Steve Crawford, of Mac Daddy’s Ribs to Go in Fayetteville, said Saturday was his first time to compete in a barbecue contest.

Crawford said he begins by “juicing up” the meat and letting it sit for four to six hours before putting it on the grill.

“I cook it slow and low,” he said. “The grill does all the work. I just own it.”

Autry said there’s usually a learning curve for first-time contestants.

“Everyone always thinks their ribs are the best,” he said. “You just have to have a love of cooking and be brave enough to pull your rig up.”