The BBQ competition in Laughlin was the second such event we have attended. The first was in Kansas City and it was huge with lots of well-known chefs, some we had seen on TV. The one in Nevada was not that big and we didn't recognize any of the chefs. We are familiar with the towns several came from. Participants were mainly from California, Nevada and Arizona. The names of cooking teams are colorful.
The competition was held in one of the parking lots at the Laughlin Riverside Casino.
Jim and Gayle, did someone borrow your RV for the weekend?
This was the most interesting BBQ wagon.
When we walked among the contestants Friday evening, they were prepping their meat for smoking--cutting off fat and injecting with marinade.
Judging began at noon on Saturday. Before turn-in time styrofoam boxes were artistically filled with parsley and other greens then the portions are prepped and carefully displayed. Each contestant must submit chicken, pork shoulder and pork butt and beef brisket entries with at least 6 servings of each.
Entries are taken to the judging tent at the last minute so the meat will be hot. But being on time is important because late entries are not accepted.
When we attended the Kansas City cook-off we were disappointed we couldn't taste any of the entries. This time there was a people's choice competition. We each tasted several of the entries. We like most of them, not all. But I would hate to have to decide which was best. We didn't go down Saturday evening to find out who won.