The Fort Bend Foodie 10/09/13
Winding up the search for the best barbecue in the bend, I have to say the absolute best barbecue to be had was at the Fort Bend County Fair Barbecue Cook-Off this past weekend. Always a fun event, this year was no exception. A room full of judges tasting ribs, brisket, sausage, and chicken would attest to that!
Two of the judges, T.J. Callahan and Dr. Rick Croft, state that barbecue can vary widely based on appearance of the smoke ring, tenderness, whether it falls off the bone or clings to the bone, sweetness, saltiness, smoothness of flavor; how full-bodied the flavor is without bitter tastes of a dry mix or even lighter fluid.
Joining in the competition were the Brotha’s From Anotha Motha (BFAM) Cookers. Every meat they prepared was delicious! When asked about their secret ingredient, Andrew Leeper (AKA Drew Smoke), of the cookers was quick to say they don’t give out their secrets. Pit masters Greg and Kim Holloman were equally as tight-lipped about it. Well it was worth a try! You never know until you ask, right? Their barbecue was well worth asking about too.
Its The Pitts cookers showcased their barbecue quail along with other smoked masterpieces. All were excellent of course! As with the BFAM cookers, guests enjoyed live bands, open bar, and great hospitality. If you have never been to a barbecue cook-off, it is the epitome of Texas hospitality, a smoking’ good time!
For more pictures of the cook-off, see the Fort Bend Foodie column on our website at fortbendstar.com.
If you have a favorite recipe you would like to share, please submit to firstname.lastname@example.org for consideration.
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