Smoke, Wind and Fire barbecue competition set to grill again
By Alejandra Pulido-Guzman - Lethbridge Herald on July 13, 2022.
Herald file photo by Dale Woodard
Devynn Bohn gets a lesson on deboning a pig's head from chef Connie DeSousa at last year's Smoke, Wind and Fire, Alberta's first Master Series Barbecue Competition at Exhibition Park.LETHBRIDGE HERALDapulido@lethbridgeherald.com
The Smoke, Wind and Fire barbecue competition is coming back for its second annual event where Master Series and Backyard Amateur teams will compete for the best barbecue July 23 and 24.
Professionally sanctioned by the Kansas City Barbecue Society (KCBS), the competition features prizes awarded in the four traditional categories of Chicken, Ribs, Pork and Beef Brisket. Director, communication, marketing and event development for Lethbridge and District Exhibition, Mevisha Maistry said July 23 will have the backyard amateur teams compete, while the master series competition will take place on July 24 and is judged by the KCBS.
“Because it is a KCBS certified competition, it isn’t able to be viewed or to be participated by the public, but they are allowed to enjoy the festivities that happen around it,” said Maistry.
She said this year’s event will include barbecue food offerings, a beer garden, and live entertainment.
In collaboration with the KCBS and Hickory Street, Alberta Pork is co-hosting and sponsoring the event and executive director Darcy Fitzgerald said he and his team will be taking part on the competition as well.
“Our team is called pork the one you love,” said Fitzgerald.
He said they will be cooking chicken first, pork, ribs and then brisket.
Fitzgerald said he has been competing in barbecue competitions approximately nine years.
“For the Master Series you just have to apply, you have to be a member of the Kansas City Barbecue Society though, so you have to buy a membership,” said Fitzgerald.
He explained there is no specific set of skills required or certification, just the desire to cook and a membership to the KCBS.
“You just come with your team and compete,” said Fitzgerald.
He said him and his team have been preparing by cooking a lot, trying out new equipment, tweaking their recipes and techniques and he suggest others to do the same as well as asking for feedback.
“You have to have lots of friends so they can eat it all. Most people say it’s delicious, so you always want to try to find somebody who may be a judge or another barbecue so they’ll tell you the truth, because family and friends tell your food is great no matter what,” said Fitzgerald.
Follow @APulidoHerald on Twitter
4-3
Do these traveling restaurants pay taxes like all of our other local businesses?!?!?