Teams to compete in Cookin’ on the Cane June 3-4

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The Natchitoches Area Jaycees will hold the Cookin’ on the Cane Barbeque Festival June 3-4 on the downtown riverbank in Natchitoches, with live music by Beau Atkins and Kopacetic. There are $5,500 in cash prizes and awards will be given to first, second and third place and grand champion.

Eric Upchurch’s team Beards and Berber-Q will compete this year. This is Eric’s second year competing. He previously served on the event committee. His family also has a team call Hair of the Hog BBQ, which has competed for the last few years.

One tip Eric shared is to not overwork the meat.

“Many people flip the meat too much and open the lid of the grill too much,” he said. “Especially when smoking meat, heat escaping from an open lid increases cook time which can lead to the meat drying out.”

IBCA Competition

  • Check-In: All cooks must be on-site by 6 p.m. Friday, June 3. Cooks will hold a meeting at 6 p.m.
  • All meats must be cooked on-site without pre-cooking or marinating. The promoters will advise contestants of official start times. Meat is subject to inspection upon arrival. No meat may be removed from cook-off site after check-in.
  • IBCA recognizes only one entry (one chief cook) on a given pit. Contestants must be 18 years of age to participate.
  • Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.
  • The following meat categories will be included: Beef Brisket, Pork Spare Ribs, & Chicken.
  • Promoter and/or Head Judge will advise all cooks of the quantities and cuts of meats that will be placed in the judging trays; garnishments and condiments prohibited; meats may be cooked with sauces, but once cooking is complete, sauces cannot be added before placed in judging tray.
  • Recommended amounts: Brisket-(7)full slices approx. ¼ to 3/8 in thick; Spare Ribs-(7) individual cut ribs (bone-in); Chicken-1/2 fully jointed (to include wing, breast, leg, thigh)
  • Turn-in time shall be pre-set; there will be a turn-in window of 10 minutes before and after. Judging order: Chicken, Ribs, Brisket. Judging will begin at 12 p.m. June 6.
  • Cook-off area is paved, stakes of any kind may not be driven into the pavement. Please enter riverbank from the south entrance.
  • Each team will be limited to one vehicle per space. Motor homes and travel trailers will count as one vehicle. Space is limited at our event. We will try to accommodate everyone’s needs.
  • On site propane has to be in an approved container secured properly and accompanied by a fire extinguisher.

For more information on IBCA visit: www.ibcabbq.org

Kids Que BBQ Pork Chop Competition:

  • Check-in time: Friday evening or no later than 8 a.m. Saturday, June 4.
  • Meat must be cooked on-site without precooking or marinating.
  • Meat is subject to inspection upon arrival. No meat may be removed from cook-site after check-in.
  • Age Requirements: Children ages 5-16 allowed to compete. Children must be accompanied by an adult over 18 years of age. Although assistance from an adult is encouraged, the child must do the cooking and turn-in the box to the judging tent.
  • Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.
  • On site propane has to be in an approved container secured properly and accompanied by a fire extinguisher.

People’s Choice Competition:

  • Check-in time: Friday, June 3 at 6 p.m.
  • Meat must be cooked on-site with no pre-cooking or marinating. Please prepare enough meat for 250 plus samples.
  • Meat is subject to inspection upon arrival. No meat may be removed from cook-site after check-in.
  • Pit Requirements: commercial or homemade pit or smoker normally used for competitive barbeque and using wood or wood products only; electricity and gas cannot be used to complete cooking.
  • The following meat categories will be included: Pulled Pork. Voting and tasting will be from 12:00 to 3:00 p.m. on Saturday, June 4th.
  • Cooks must have cooked pork butt ready for staff pickup by 11:15 a.m.
  • Cooks may choose to provide sauce to add to pork butt once pulled apart by staff or may do so on their own.
  • On site propane has to be in an approved container secured properly and accompanied by a fire extinguisher.

For more information contact Jason Stelly at 357-5341 or go online to www.natchitochesjaycees.com.

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