Gerald Richard
July 8, 2015
New VCHS coach ready to work
July 8, 2015
You’ve manned the pit like a pro for years now. Neighbors and friends flock to your backyard at the first sign of smoke billowing from the charcoal and they linger long after the last bite. If you have what it takes to be a pitmaster, the inaugural BBQ on the Bayou Cook-Off, to be held July 10-11 in downtown Houma, will be the spot to show off your skills.
Businesses, organizations, families and friends are invited to participate in this non-sanctioned event, created to provide a little light-hearted competition and a whole lot of delicious eats.
“There’s a group of us, four or five guys, that travel some together and we all got together and said, ‘You know, we need to do this in Houma,” Gary Ward, one of the event’s organizers, said.
Cooks will converge on a blocked off section of downtown at 7 p.m. Friday to go over rules for the cook-off and check in. Teams will then set up and begin preparations for their own versions of one-half chicken, baby back or spare ribs, pulled pork and beef brisket. Participants may enter any number of categories and those entering in all four will be eligible for the title of grand champion.
“Once we get set up, the judges will come by and do inspections on the meats that we are cooking,” Ward explained. “We’ll start cooking that night and we’ll cook all night and throughout the day Saturday.”
All entrees will be cooked over wood or charcoal and will not be marked with team names to make the competition fair. Each entry will be placed in a box and judges will select first, second, third and grand champion winners based on specifics like flavor and cooking technique.
In addition to the barbecue, event attendees will also enjoy live music beginning at 1 p.m. Saturday, an awards ceremony for cook-off winners beginning at 2 p.m. and an auction at 5 p.m. featuring items donated by participating cooking teams. Hamburgers, hot dogs, barbecue sandwiches and drinks will also be sold.
Proceeds from the event will benefit Voice of the Wetlands, a volunteer-based non-profit organization founded by musician Tab Benoit and aimed at raising awareness for wetlands loss in south Louisiana. It’s annual three-day free festival now in its 12th year, will relocate from Southdown Plantation to a grassy spot off Houma’s U.S. Highway 90 to accommodate crowds and Ward said he hopes the cook-off will get the word out about the move and the group’s efforts.
“I’ve been involved in Voice of the Wetlands for awhile,” Ward, an Alabama native who relocated to Houma eight years ago for work, said. “I’ve been with Voice about four years and I help them out with the festival. With the move, we thought it would be a good opportunity to help them out. With a little extra exposure, maybe we can educate the people that are at the barbecue on the changes that are being made.”
The BBQ on the Bayou Cook-Off will be held this weekend in downtown Houma. The event will allow local chefs a chance to showcase their cooking skills.
