THE COOK-OFF
BAR-B-Q, CHILI, AND GUMBO COOK-OFF
Are you known for your four-alarm chili? Do you think your gumbo could wow the likes of Emeril Lagasse? Are you a self-proclaimed King of the Grill? Then let’s see what you got! On Sunday, June 12th we will host the Bar-B-Q, Chili and Gumbo Cook-off Event.
June 12th, 2011 BBQ, Chili, and Gumbo Cook-off
6:00am - 9:00am– Doors open for cook-off team set-up
1:00pm– Cook-off begins and silent auction opens
2:00-3:30pm– Live music from the Zydeco Dots
3:00pm – Judging begins for the cook-off as follows:
3:00pm – Teams 1-10 Turn-ins;
3:30pm – Teams 11-20 Turn-ins
4:00pm – Teams 21-30 Turn-ins
4:30pm – Teams 31-40 Turn-ins
4:00pm - Mr. David Bradley, President of the National Community Action Foundation, Washington, D.C. gives speech.
4:15pm – The Guzzlers take the Stage
6:00pm –Kevin Black and the Kevin Black Band take the stage
7:15pm – Three Winners announced for Gumbo, Chili and Barbecue + Raffle
8:00pm – Doors close/Silent auction closes until following day
BAR-B-Q
Most people say that the essence of a good barbecue is in the sauce. Some people like it moist, full-bodied and smoky-flavored. Others crave something with a honey-base and a sweetness that slides down nice and smooth. There are some that like their barbecue with a dry rub of seasonings and flavor that leaves you licking your fingers for more. Whether it's chicken, pork, beef, venison, quail, or javelina, there's a barbecue for most everyone.
GUMBO
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell pepper and onion. The art of making a good gumbo is taken very seriously in the dark bayous of the Louisiana coast. But on occasion, it can be the punchline of a good joke:
Boudreaux was lying on his death bed. The doctor had already told him that he surely wouldn't live for another week. Suddenly, and much to Boudreaux's glee, a wonderful aroma hit Boudreaux like a tidal wave. He knew that the smell meant only one thing - his wife had just made a pot of gumbo. Boudreaux wanted a bowl so badly, but he was no longer able to walk, so he crawled out of his bed and into the kitchen. Just as Boudreaux was reaching for the pot, his wife barked out, "Boudreaux! Shame on you! You know that gumbo is going to be for the funeral."
CHILI
Meat, beans, tomatoes, and spices - that's what good little boys in Texas are made from. You say you've perfected the fine balance between "savory goodness" and "hotter'n hell"? You got a secret ingredient found only on the western slopes of Mt. Coropuna? Just lookin' for an excuse for you and some coworkers to drink some cold, refreshing brews and belch fire? Then our chili cook-off is the place for you, buddy. And don't worry - we'll even write a note to your boss explaining you were attending a "fire safety" training conference.
If you’re a barbecue man, a lady who knows her way around a gumbo pot, or someone who thinks they know what’s what in the world of chili, come show us what you got! Bring your seasoning, your spices, your favorite recipe and a positive but competitive attitude, and help us raise some money for LACAP. Reserve your space today!