Archive for Saturday, May 10, 2008

Grills fired up for barbecue cook-off

Lawrence resident and barbecue enthusiast Murray Renick pulls a smoked sausage out for Sertoma Club member Tom Pollard, Lawrence, as he oversees a grill full of buffalo wings for the 2008 Barbecue Cook-Off by the Lawrence Sertoma Club at Broken Arrow Park.

Lawrence resident and barbecue enthusiast Murray Renick pulls a smoked sausage out for Sertoma Club member Tom Pollard, Lawrence, as he oversees a grill full of buffalo wings for the 2008 Barbecue Cook-Off by the Lawrence Sertoma Club at Broken Arrow Park.

May 10, 2008

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State Championship Sertoma Barbecue Cook-Off

Forty-eight teams rolled their smokers in to Broken Arrow Park Friday to prepare for Saturday's 10th annual State Championship Sertoma Barbecue Cook-Off. Bob Schaffer, 61, Lawrence has been competing in the competition all 10 years with the Sweet Old Buzzards. Doug Goyer, 36, Olathe, has been working on his barbecue skills with his lifelong friends and members of the Big Wig Barbeque Team. Enlarge video

Barbecue cook-off begins tomorrow

Broken Arrow Park started filling with the aroma of sweet and spicy barbecue meats this afternoon as 48 teams rolled in their smokers to prepare for the 10th annual Sertoma 48 Barbecue Cook-Off tomorrow. Enlarge video

If you go

From 7 a.m. to 9 a.m. today, a public breakfast will be served by volunteer firefighters. From 11 a.m. to 2 p.m., attendees can satisfy their barbecue cravings with samples from the competitors and, in the process, pick the People's Choice winner. Tickets to eat barbecue cost $5.

Lawrence Sertoma Club

Friday afternoon at Broken Arrow Park, stacks of ribs were being prepared and smoked by the Smokin' Nuts. That would be the Treanor Architects team, one of 48 teams competing in the Lawrence Sertoma cook-off today. They brought with them 60 slabs of ribs, five 12-pound briskets, five 12-pound pork butts and a bunch of chicken wings and sausage.

"We'll cook nonstop until the competition ends," said Andy Pitts, of the Treanor team.

While it may appear the team takes the competition seriously, much of the meat was just for the team, friends and family to enjoy Friday night.

"A lot of people come out here and they compete several times a year," said one of the chefs, Bill Renick about the Kansas City Barbecue Society sanctioned event. "They'll come out and get serious from the get-go, but we pretty much entertain everybody."

They've been perfecting their decadent hobby for nine years, but it's still a work in progress, they say, as the group competes in the 10th annual Sertoma competition.

"I'd give you guys my secret recipe, but we just haven't run into that yet," Renick said.

Across the park, the Big Wigs Barbecue, a group of friends from Olathe, had their disco ball, wigs and dance party Friday evening, but by 10 p.m. the group would get a "little more serious" before they started cooking at midnight for the competition.

"We do have fun, but we want to do well," Chris Copeland said.

The 48 teams will compete to win a $4,800 prize. The grand champion will compete in the American Royal Cook-Off.

People will also have the opportunity to win a 2008 silver Dodge Charger for a $5 contribution.

A majority of the funds raised from the event will help support the Sertoma-Schiefelbusch Communications Camp for children. Sertoma is an international service organization focused on communicative disorders. The Kansas University Schiefelbusch Speech-Language-Hearing Clinic and Sertoma bring together children with and without communication challenges to help them improve communication skills.

On the street

What’s the key to good barbecue?

Cooking it slow and having the right seasoning. We try to create layers of flavoring. Some people like it sweet, some spicy and some hot. So the more flavors you can combine, the more people you’re going to please.

More responses

Comments

bearded_gnome 9 years, 4 months ago

oh man, all them greenhous gases! ain't it beautiful.

rollcar 9 years, 4 months ago

I don't know, but I showed up at 1:30 and was turned away and told they had already stopped selling tickets. Seems like if you advertise being open to the public until 2:00 you should be, you know, open to the public until 2:00. Maybe it's just me.

booze_buds_03 9 years, 4 months ago

Some people think it legitimizes their existance if they can complain about anything and everything. Especially when it is completely unwarranted.

Rolphy 9 years, 4 months ago

Wow, just thought it would be good info to have IN the story. Sort of the who, what, WHEN and where aspect. Especially since funds help a cause. The page is busy and there are a ton of links. Legitimize this.

Rolphy 9 years, 4 months ago

11a.m. to 2p.m. Saturday would be useful info for this story.

q_ball2kand1 9 years, 4 months ago

Yup, good thing the time WAS listed in the "if you go" box on the left side of the page.

bearded_gnome 9 years, 4 months ago

my note was, of course, sarcasm. here we are in global warming hysteria, might even start a school to indoctrinate the little chillren, and we have smoke cooking meat! OMG! don't these people understand the carbon footprint just eating beef casts?

Woodduck_5363 9 years, 4 months ago

I attended this function and I have to say that it was a total washout for me and my friends from Minnesota. I always bragg on Kansas Bar_Be Que, but today was very dissapointing. Where do you go for good Bar-Be-Que????I Guess it is a safe bet to say Your own back yard

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