1st Annual Rib Throw Down Contest
The invitation from Nancy and John announced the Rib Throw Down with an entry form and rules:
• All cooking teams consist of one head cook and as many assistants as the chief cook decides.
• Meat shall be prepared in advance; there will no cooking on the premises.
Meat may consist of any type of rib meat such as: Baby back ribs, loin back ribs, country style ribs, pork, beef, buffalo, etc. Please follow all food and health safety guidelines in the handling, storing, and cooking of the meat.
The stage is set; it’s a beautiful August day—just cool enough for ribs. In the yard a banquet table set with anticipation is covered in bright red.
• Participants must arrive on time, judging begins promptly at 5pm.
Arrive on time? A caravan of contestants, kids, coolers, foil-covered platters to be warmed, judges and fans, arrive early.
This was going to be a fun filled evening.
• Warming will be allowed.
While the contestants are warming ribs, the guests start snacking on appetizers and drinking—staying clear of the kitchen and contestants!
The contestants are buzzing in the kitchen warming their ribs, teasing, laughing, and plating.
• Meats may be presented with or without sauce as the contestant wishes. Remember, this is a meat contest not a sauce contest so don’t apply sauce so thick that you can’t taste the meat. Too much sauce can affect the overall score.
• Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE, and TASTE.
• The scoring system is from 9(best) to 2(worst) a score of 1 is a disqualification and must be approved by the head judge. Scoring based on total points earned, not an average.
And what about a tie?
• If there is a tie the lowest score is dropped to determine a winner.
• If still tied the highest score in the taste category determines the winner.
• Ruling of the head judge on all matters is final.
• No contestants allowed in the judging area during judging.
They’re too busy tasting the other entry ribs, side dishes, desserts, and drinking; while the Judges deliberate.
John’s Baked Beans,*
Frantz’s Fruit Salad, Quinoa Salad, Cole Slaw, Tossed Salad, Broccoli Slaw, Caponata, and desserts, M&M cupcakes, brownies, lemon cookies, Clafoutis, and Nancy’s Key Lime Pie.
The tension mounts as our Host John announces the Judges have reached their decision.
And the third place winner is: a beautiful blond!!!
Cheers and toasts and she takes her bows.
And the Second place goes to another beautiful blond???
More Cheers!!! More toasts!!!
And the Champion Rib and First Prize Winner is: Pierre!!!
And Champion Pierre’s First Prize Winning Ribs.
OK. Bobby Flay— are you ready? Bring it on!
*The recipe for John’s Baked Beans is on Blog Bursts.
** Photographs courtesy of JM.