Page 26 - Barbecue News April 2020 Issue

Smokin’
Times
Official newsletter of the
OUR MISSION
The mission of the California Barbecue Association is to teach, enjoy, preserve, and promote barbeque as a true American food. To help vari- ous children’s charities in California by conducting barbecue events throughout the state of California.
CBBQA.ORG
Board of Directors
Craig Yeszin, Kevin Barteaux,Scott Simpson, Thomas Gearhart, Kyle Casazza, Sylvie Curry, Jerry Aguilar, Steph Franklin
Officers
PRESIDENT
Stephan Franklin, president@cbbqa.org VICE PRESIDENT
Ed Williams, vp@cbbqa.org Treasurer
Jim Kirchner treasurer@cbbqa.org SECRETARY
Jerry Aguilar, secretary@cbbqa.org
Non-BoD Appointees
ToY COMMISSIONER
Eric Gorham, toy@cbbqa.org MEMBERSHIP COORDINATOR Marcia Montgomery, memberships@cbbqa.org Business Membership
Tracy Allen, ladyskir@aol.com SMOKIN’ TIMES EDITOR Kathleen McIntosh, kathleenbbq@gmail.com
CBBQA Yearly Membership
Regular Membership..................$36.00 Business Membership..$75.00
Tyson Fresh Meats Sponsors the 7th Annual Guinea Pig Contest
This year’s 7th annual Guinea Pig Contest in Coachella, CA, was officially named The Tyson Guinea Pit Matt Dalton Memorial. Thanks to the generous sponsorship of this longstanding contest by Tyson Fresh Meats the Guinea Pig was able to continue its tradition of honoring the legendary California pit master Matt Dalton.
The Guinea Pig is a KCBS master series contest that chal-
lenges the cooking skills of some of the nation’s best pit masters. Pre- cisely at 2 p.m. on Friday a meat drawing was held in which cooks were assigned a random number via a bingo ball draw. That number on their ball corresponded to a cooler full of Tyson Fresh Meats. Inside the cooler, cooks found 9 chicken thighs, 3 packs of ribs, 2 pork butts and 1 Tyson Fresh Meats Chairman’s Re- serve Prime brisket. Cooks were not allowed to use any other meat for their turn in’s.
Additional challenges for the cooks included, no shore power. All generators had to be turned off by 10 p.m. and were not allowed back on until 6 am on Saturday. This meant no gurus or other auto- matic heat monitoring devices un- less they were battery/inverter powered. And most notably, “No
whining!”
“The Guinea Pig addresses several issues which have bedeviled competition BBQ for years, said promoter and host Sterling Ball of Big Poppa Smokers. “First, the cost. Thanks to Tyson Fresh Meats you all have very high-quality meat and a level playing field. Additionally, power is the most expensive item at a contest. The Guinea Pig does not provide power.”
Friday night at the Guinea Pig is a time for family and fun!
Starting with a Kid’s Que in which each participant receives a mini Weber to cook and keep. Then everybody’s favorite, a dessert competition. An old-fashioned wienie roast, James The Flame’s tacos and the Tyson potluck rounded out the evening.
The next day lots of teams went home with money in their
pocket thanks to the generosity of Tyson Fresh Meats and the fact that Guinea Pig paid out 10 deep on a $10,000 purse.
Many thanks to Tyson Fresh Meats, Big Poppa Smokers, and all the volunteers from Ernie Ball Music Man for a great contest!
BarbecueNews.com - 26
APRIL 2020