A Black Diamond cook can be his hardest critic when he steps behind the grill — and he is qualified to do it.
Jim Warner became a certified judge with the Kansas City Barbecue Society, something he hopes will help him when he competes in the Smokin’ Q competition this weekend at Lynnwood Ranch.
“I thought it was the best thing to do because then I know what the judges are looking for,” Warner said. “The judges always have to remind themselves that it’s a meat contest and not a sauce contest.
“You want to make sure the meat is not over-cooked. So, it’s cookness, tenderness and taste that are the three items the judges are looking for… A lot of the barbecue that you find in restaurants are either over-cooked or over-sauced.”
Warner began barbecue competitions about three years ago. He recently helped judge in Montana for a KCBS event.
He and his wife, Deb, competed for the first time last year at the Smokin’ Q.
“We placed pretty well for rookies last year in the pulled pork — I think we placed about 12th”, Warner said.
The participants compete in four categories, brisket, ribs, chicken and pulled pork.
It can mean for long hours— a brisket can take up to a full half-day to prepare.
“The brisket you get started right after the meat inspection,” Warner said. “The brisket can be 14 or 15 pounds and it can take up to 16 hours a day.”
The pull pork takes about eight to 13 hours to prepare, the ribs or about four to five hours, while the chicken is 2 to 3 hours.
“The brisket is always everyone’s challenge. I have seen some competitions where people will cook up to four briskets and choose the best one for judging,” said Warner.
He said he’s got a handle on ribs and feels the chicken might be his best event.
There are expected to me more than 35 competitors at this year’s Smokin’ Q — the most in its young-year history.
While the overall winner will pick up a $1,500 cheque ($450 for each competition) as well as an automatic invite to the American Royal in Kansas City and a chance to go to Lynchburg, Tenn. the real winners are fans of ‘que.
Saturday night is the Feast & Frolic, with championship teams serving up their best creations to the attendees in an effort to receive the Peoples Choice BBQ Appetizer competition. Afterwards, is a gourmet southern barbecue dinner.
Lynnwood Ranch owner Gus Leduc also has smokin’ musical taste. After dinner the fabulous Steve Pineo with his six-piece band will perform his hits and some blues and jazz numbers for the occasion.
The entire community is invited to bring their appetite on Sunday.
Patrons are invited to try some of the barbecue from chefs across western Canada. As well, there are hayrides, a car show and 4-H prize cattle on display. Sunday’s activities go from noon to 4 p.m.
For more information go to lynnwoodranch.com
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