Page 19 - Barbecue News April 2020 Issue
P. 19

Other highlights at the HLSR Cookoff included a Dutch Oven Dessert competition on Friday, and this year a new World’s Cham- pionship Junior Bar-B-Que Cookoff was held on Saturday morning. Twenty-five contestants ages 8 to 14 had exactly one hour to prep and grill a steak harvested from the 2019
Houston Livestock Show steer auction. Sea-
sonings and garnish were cooks’ choice.
Evan Arocha, age 12, emerged as Grand
Champion with his steak and shrimp entry.
Brussels sprouts and dessert!
- HUGO’S – Although it wasn’t barbecue, our dinner feast at Hugo’s was a remarkable highlight. Starting with Joe’s Chapulines (grasshopper tacos) to Patty’s Pulpo Al Car-
 A sign below an Information station with a map & location roster of the 254 competing HLSR Cookoff teams stated, “Our City. Our Rodeo. Our Tradition.” That’s how it is and how it should be. Location, context, local traditions, teams, contest officials, volun- teers, judges, vendors, contest amenities, entertainers, local culinary/sightseeing perks, and the mix of people who show up for the fun make each contest so unique that you’re glad to be there.
A thick slice of TRUTH brisket, pickled onions, Brussels sprouts & collard greens.
bon (grilled octopus) & my Tacquitos de Pollo (rolled fried chicken tacos) appetizers to our respective main courses of Joe’s Mex- ican-style paella, Patty’s pan seared scal- lops & my sautéed shrimp & rice—each appetizer and entrée enhanced with com- plementary garnishes, the entire feast, along with friendly attentive service, was truly memorable. Chef Hugo Chavez is a major talent!
- BLOOD BROS. TEXAS BARBECUE – When I texted a pic of a wooden picnic table topped only with a roll of brown paper towels & 2 bottles of sauce to Ryan Cooper, he instantly knew we were at Blood Broth- ers: “Be sure to try the Brisket Fried Rice,” and loved it, and after our hearty lunch of
The expression, “This isn’t our first rodeo,” certainly applies to Houston. Houston has been the HLSR scene for 47 years and counting. The event has raised more than $500 Million “to sup- port Texas youth and educational programs” thus far, with more to come from what I expect will be an impressive bottom line this year. Thanks to a well-orchestrated team of several hundred vol- unteers in official orange logoed vests and their own Western at- tire, the Cookoff ran without a hitch. And that was despite strong winds on Wednesday that hampered and delayed set-up of large and small tents and other venues, followed by a major water main break that temporarily flooded a major freeway and forced a metro-wide boil order during the Cookoff. Hats off to all who took it in stride and got the job done despite two major hurdles!
It was an honor and great fun to experience Houston and the Houston barbecue competition this year with good friends Joe and Patty Kump of Kansas City’s Southtown Smokers competition bar- becue team. This being their first time at the HLSR cookoff, they were primed for adventure—and Houston did not disappoint!
Judging Highlights
Saturday was Judgment Day. Joe & Patty judged Chicken. I judged Brisket. Tables were decorated with a “Movie Night” theme, along with 3 different palate cleansers: dill pickle chips, fresh purple grapes, & saltine crackers. Each table had a Table Captain. A Bev- erage Captain supplied judges at all tables with beverages of choice.
Congratulations to the Fayette County Go Texan Team, Grand Champion, and Operation Barbecue Relief, Reserve Grand Cham- pion. Complete results are online.
Grazing Highlights: Truth, Hugo’s, Blood Brothers, Cellar 7
- TRUTH Barbeque fully measured up to its reputation. Each bite of thick, marbled, juicy, tender, smoke-kissed brisket from the point was heavenly. That’s not to say that we’d throw bones at the expertly prepared turkey breast, Collard greens and pinto beans. We just couldn’t get enough of that brisket and wished we had or- dered more. By that time, of course, the line was out the door. Texans are hospitable, but no way would we cut in line to order seconds. Instead we returned on Friday for more brisket plus
he replied. We tried it
lean tender brisket, housemade jalapeno cheddar sausage, brisket fried rice, jalapeno coleslaw, mac & cheese and pinto beans, we completely understood why Blood Brothers Terry & Robin Wong have earned universal accolades.
APRIL 2020
BarbecueNews.com - 19
- CELLAR 7 – When Joe and I discovered Cellar 7 on Main Street during a morning walk, we couldn’t believe the fresh oyster prices! A dozen Gulf oysters for $10; a dozen East Coast oysters for $20; half & half for $15. Really?! When we told Patty about it our dinner fix was in. We took the Metro that night to the stop nearest Cellar 7 for an oyster feast. Three dozen oysters later, with flatbreads on the side, we were happy. We preferred the Gulf oys- ters to the East Coast oysters, but all were delicious!
Bottom Line: Houston, the largest city in the Republic of Texas, is truly Barbecue Heaven for all who love the sport, science, art and fun of eating great barbecue, seafood, culinary creations from some of the best chefs on the planet, and homegrown or imported beverages to suit anyone’s taste. Add to that the inimitable Texas hospitality and you’ve got a winner! A huge THANK YOU! And, hats off to Bill Felder, Texas Social Club Director, award winning pitmaster, master BBQ judge, and our benevolent host on the cook-off grounds. Bill and the team exemplify Texas hospitality at its best!
  If You Can Dream It... We Can Build It!
Cajun Custom Cookers, LLC.
CajunSmokers.com 701-740-5466
 







































































   17   18   19   20   21