Added fire safety precautions did not damper spirits at the 2023 Taylor International Barbecue Cook-off.
Hot, dry and windy forecasted weather predictions brought concerns of potential fires during the 44th annual barbecue event in Murphy Park Aug. 18-19. Competitors needed to comply with regulations for pits, exiting and inspections they were not used to.
However, Cook-off organizer Tim Mikeska said pit masters were willing to give “extra effort” to ensure the event maintained fire safety requirements.
“They all know that if we mess up, if one person messes up, we could lose this event,” Mikeska said. “We want to get to at least 50 years. So, when I talked to them during their briefing yesterday, they were all like ‘we’re there’.”
Contest categories included grilled cheese, margarita, beans, chicken, ribs, brisket and cook’s choice.
Points were given out by a panel of resident judges. With judge signups posted online, anyone was able to taste the entries.
Judges rated each entry on a scale of 1-10 based on aroma, tenderness and flavor. Mikeska said judges have to take an oath of fairness and are unaware of who submitted what.
“We had a lot of categories filled early, but I think the heat might have scared some of them off. But, we had plenty of backups,” he said.
Mikeska said the event has a lot of regulars who sign up to judge each year.
“They wouldn’t miss this weekend for anything,” Mikeska said. “As soon as we end this cook-off and start the process for next year, they’ll say they want to judge.” There were 78 teams that competed in the event. Teams that performed well in the judged results were given a large, Texas shaped, wooden plaque. Others received a smaller, traditional plaque.
Although it is not a regulated event like some grilling contests, Mikeska says Taylor’s cook-off is a very prestigious event. “To have one of those wooden plaques, that is one of the most cherished awards there is,” Mikeska said. “People have them displayed all the way back from the 1970s. They all treat the plaques like they are very special, that’s why they are out here still competing three generations later.”
Recently turned into an official nonprofit, money raised by the International Barbecue Cook-off will go into scholarships for Taylor culinary students. The cook-off has given a $1,000 scholarship and plans to give one or two more out by the spring.
They will also give a $500 check to Mike Erickson, a culinary arts teacher at Taylor High School. The money will go towards getting a culinary trailer.
