Tasting the local flavor
GALLIPOLIS, Ohio — Twelve teams go head-to-head in mouth-watering competition for preparation of BBQ, brisket and ribs to find out which reigns supreme as the people’s choice this weekend during the Gallia County BBQ Festival.
The fifth annual event hosted by Gallia County Convention and Visitors Bureau is from noon to 3 p.m. Saturday, Sept. 8, at Gallipolis City Park, 334 2nd Ave. Competitors include Backwoods Grillin’, McGhee Coe Inc BBQ Team, Bear Wallow BBQ, Firehouse BBQ, Chubby’s BBQ, Brisket’s Rolling Smokehouse, Hillbilly Konk BBQ, Taylor’s Old Timey BBQ, Appalachian Hillbillies, Harvey’s BBQ, Smokey River and Barber Q.
The dozen teams compete for the “Michael Cockerham Grand Champion” trophy and $500 cash and the “Kenny ‘Smooth’ Siders II Peoples’ Choice” trophy. Teams may also enter two voluntary categories — “Rowdy’s Smokehouse Best Ribs” for a trophy and $250 cash and “Anything Goes~Secret Ingredient” Competition for a trophy, $200 cash and gets to name next year’s secret ingredient. This year’s secret ingredient is basil.
Competition entries are prepared and cooked on site, which begins around 6 p.m. Friday, Sept. 7. Turn-in times are 11 a.m. Saturday with pork; 11:45 a.m., brisket; 12:45 p.m., ribs; and secret ingredient judging, 1:30 p.m.
Vendors donate extra pork and brisket to the host to sell in sampler trays, along with chips and drinks. Desserts by The Bakery at Taproot Farm are also sold. Proceeds also benefit the bureau for upcoming events. Activities and admission are free.
Other activities include live music at 11 a.m. with Brent Patterson; noon, Renee Stewart and Dustin Nash; 1 p.m., Stringbenders; and 2 p.m., Brittany Franklin.
For the first time, Elks Lodge 107 sells pork sandwiches and sides of baked beans, potato salad and coleslaw. Proceeds from the sales benefit the lodge’s charities.
The Gallipolis Car Club Cruise-In takes place from 11 a.m. to 3 p.m. Bounce houses are also available. Food sales begin at noon. Jody Rife provides face painting from noon to 3 p.m.
The announcement of winners takes place at 3:15 p.m. More information about the annual festivities may be obtained by calling 740-446-6882.
This recipe is from Taste of Home:
TANGY BARBECUE SANDWICHES
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless beef chuck roast, trimmed and cut in half
18 hamburger buns, split
In 5-quart slow cooker, combine first 12 ingredients. Add roast. Cover and cook on high 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.
PEACHY BABY BACK RIBS
2 (18-ounce) bottles hickory
smoke-flavored barbecue sauce
1 (15-ounce) can sliced peaches, drained and halved crosswise
1 medium onion, chopped
3/4 cup jalapeno pepper jelly
1/2 cup pickled hot jalapeno slices
6 pounds pork baby back ribs, well-trimmed
1 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions
In large bowl, mix first five ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half of ribs in 6-quart slow cooker; pour half of sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender. Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.
BARBECUED BEEF BRISKET
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
2 tablespoons canola oil
1 fresh (2-2 1/2-pound) beef brisket, trimmed
In small saucepan, combine first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to disposable foil pan. In large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil. Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender. Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes.
Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across grain into thin slices; serve with sauce.
For more recipes, read the full article online at www.herald-dispatch.com.