Page 30 - May 2021 Barbecue News Magazine
P. 30

Kim Stanfield,
Chris Clegg, Mike Strout,
Recording Secretary
Anissa Ladd,
Vice President
Paul Dahlstrom,
NEBS Board of Directors Michael Strout
Peter Kelleher Jim Morey Craig Kimberley Mike Leger Tom Ryan Mic Stanfield
  679 Washington St.; Unit #8-170; South Attleboro, MA 02703
How I Won A Virtual
Barbecue Competition
 These days, we are all are doing things differently due to the pandemic. Live cooking competitions have been on hold for obvious reasons. Video con- ferencing has become a way to stay connected to family, friends, and co-workers. A virtual cooking competition? I was skeptical at first, but it was a blast! I belong to the Northeast Barbecue Soci- ety (NEBS). Recently, it hosted a Chopped-style barbecue competition on Zoom.
There were seven enthusiastic teams participating in the initial Zoom meeting. They had cool team names, and I could tell some of them knew each other from competing at live events. Was I out of my league?
Each team had a day to come up with a plan for four basket ingre- dients that were revealed via email—ground turkey, cantaloupe,
By: Stephen Nestor
cornflakes, and a chocolate rabbit. The judges were introduced (four were certified Kansas City Barbecue Society judges) and they verified that the mandatory basket ingredients had not been al- tered. Teams then had 45 minutes to make an ap- petizer, entrée, or a dessert.
I recruited my wife, Karen, to help me since I didn’t think I could complete everything in the al- lotted time by myself.
Our goal was to create a Southwestern Pub Burger with a grilled cantaloupe salsa and a cantaloupe and grilled jalapeño-infused margarita. I wanted to use the basket in as many ways as possible and
put as many ingredients as I could on the grill since NEBS is a bar- becue group. - 30
MAY 2021

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