BBQ Festival 2011
Saturday, May 14, 2011 at 11:00 AM (ET)
Spencer, United States
Event Details
2011 Festival is Over!
2011 FESTIVAL - May 14 - Rain or Shine!
Spencer Plaza - SPENCER 11am till 6:30 pm
Watch experts do The Pig cooking. Bask in the smells of traditional Hickory smoking. Taste and Judge the entries yourself.
Local Folks take three things seriously: Religion, Politics and... BBQ! Just ask them. For over 100 years there has been an ongoing dispute as to who makes the best authentic Carolina "Lexington Style" BBQ.
Salisbury Steak was invented by Dr. J. H. Salisbury of Scott, NY in the 1800's to treat Union Troups for stomach ailments.
Salisbury Bar-B-Que was invented to treat the taste buds and please the stomach. Now a Southern Tradition, it all started here by Mr. John Blackwelder. In the book "North Carolina Barbeque" by Bob Garner this style is legendary.
"...it's no great surprise to find there's been a running disagreement between Lexington and Salisbury, in Rowan County, as to which community was the first to introduce barbeque in a big way. According to local records, John Blackwelder added a barbeque pit to his taxi stand in 1918, one year before Sid Weaver put up his barbeque tent near the Lexington courthouse. The popularity of Blackwelder's BBQ....is said to have quickly spread far and wide due to word-of-mouth from railway workers who became customers as they traveled up and down the line."....p27
Origional Carolina BBQ, taste it where the hand made tradition continues, right where it started. The Railroad spread the fame of this type BBQ so this year's site is next to the "Home of the Southern Railroad" now the NC Transportation Museum in Spencer.
Most contestants will start cooking before 2:00am to get it just right by noon. Lunch sampling, tasting and judging till 2:00. Enjoy the day with music, displays and surrounding City activities. Visit the Transportation Museum and see the Trains that spread the popularity of Salisbury Bar-B-Que. more: www.scafestival.com
ONLY Available on site 11:00 till 6:30 pm
SAMPLE $2 - all day - vote for 'Peoples Award'
SANDWICH $4 - all day DINNER PLATE $8 - all day prices subject to change NO COOLERS or ALCOHOL, please The Day's Special Events
The Big Event for the day is the Competition that runs all day long with the Awards being announced at 6:00 pm.
FOODIE EVENTS at special times include:
OLD TIME ICE CREAM SOCIAL 2:00 to 4:00 at the Ice Cream & Gourmet Tents
BBQ Ice Cream, Cheerwine Brownies, Fudge & Truffles
WINE PAIRING 4:00 to 5:30 at the Wine Tents $10 on site
BBQ FEAST 5:00 to 6:30 at the Gourmet & Main Tents $20 on site
Check out BBQ Recipe Creations by Jana Marie Erwin www.CherryTeaCakes.com
for the record:
2011 FESTIVAL
BBQ FESTIVAL WINNERS correction
To Everyone May 20, 2011
The wrong list of winners was announced at the 2011 BBQ Festival held in Spencer on May 14th.
It is to the embarrassment of the SCA Foundation, the Sponsors and the competitors that it happened. It has taken all week since the Event to find, correlate and correct the paper trail to determine the exact Winners List. I must personally take ultimate responsibility for the error and promise to put in effect proper safeguards for 2012.
The correct WINNERS LIST:
FIRST PLACE: Patterson Porkery – Chase Overcash 704-798-9682
Second Place: Team Smoky Lane – Keith Lane 704-642-1026
Third Place: Holy Smoke Team – Jeff Swicegood 704-239-4268
PEOPLES CHOICE WINNER:
First Place: Blowin’ smoke – Jack Moore
Second Place: Holy smoke – Jeff Swicegood
PITMASTER’S AWARD:
Holy smoke – Jeff Swicegood
All competitors have been notified by phone or eMail and this list is posted on the BBQ Festival web site.
Although there is no cash prize attached to any award, the integrity of the competition awards is paramount in importance to all. This is a young growing Event in Rowan that is becoming recognized as a major Branding and Image maker in developing Cultural/Historic tourism. Next year it will be even better.
Thank You!
George Busby
Co-ordinator
2011 Salisbury Rowan BBQ Festival
The Salisbury Post
Festival Cooks Up a Crowd
By Hugh Fisher
hfisher@salisburypost.com
SPENCER — The third annual Salisbury Barbecue Festival filled the streets of Spencer with satisfying smoke on Saturday.
Though the event is called the Salisbury Barbecue Festival, contestants from throughout the county came to Spencer.
All of them brought their own special recipes. The kind you only get to learn through years of practice, or knowing someone who knows the tradition.
And throughout the afternoon, good-natured debates took place.
Slaw on the barbecue sandwich, or no slaw?
Vinegar sauce or tomato?
And, if tomato sauce is your thing, do you go for ketchup-based or something homemade?
Rae Boger’s secret — part of it, at least — is sun-dried tomatoes.
“That sauce was four years in the making,” Boger said. She and husband Dan form the team called D/RB Barbecue.
Family friends call it “that darn sauce,” she said, especially when they’ve run out.
“They can’t get their bottle filled fast enough,” she said. And, of course, Rae won’t spill the beans on what’s in the secret recipe. It has a hint of citrus, and a little bit of heat at the finish. The rest is just art. D/BR took third place in the day’s competition. Not bad for people who cook barbecue as a hobby.
Second place went to Patterson Porkery, from western Rowan. (No connection to Patterson Farm.)
The day’s big winner was a surprise contender: Notorious BBQ, the team headed by culinary-student Alfred Anderson.
The Salisbury resident had some helping hands from Charlotte, assisting him with his cooker, but the sauce and the skill are all his.
“I feel like I’m new to the game,” Anderson said, with a pleased grin, after the awards had been announced.
The Central Piedmont Community College student said his competition wasn’t expecting him.
Anderson’s barbecue was pulled pork, Carolina style, but with a mixed sauce — tomato and vinegar. The tomato sauce gives it a good finish, Anderson said. His friends gladly served out samples, or full-size sandwiches, of the winning recipe.
There weren’t a lot of solutions to those age-old questions of which barbecue is best.
But the afternoon offered visitors a chance to sample different styles while also seeing some of the variety Rowan County’s chefs have to offer.
Also on hand were local craftspeople and vendors. Rowan County’s wineries were on hand to pair local wines with different varieties of barbecue.
And there were assorted snacks for those who had already had their fill of barbecue. The event was set to conclude with an ice cream social and barbecue dinner later in the day.
Proceeds from the event will benefit the Salisbury Rowan Cultural Arts Foundation. It was unclear how much money was raised at the Barbecue Festival.
Contact Hugh Fisher via the editor’s desk at 704-797-4244.
for the record:
2010 FESTIVAL
From The Salisbury Post
Shelley Smith ssmith@salisburypost.com
SPENCER- ” Two Men and a Grill", a barbecue duo from Camden, S.C., took home the 2010 Salisbury-Rowan Cultural Arts and Barbecue Festival's grand prize Saturday.
The team, made up of Spencer native John "Popeye" Beam and David Roseman, said they were up all night smoking their pork in a homemade grill, using Kingsford charcoal and hickory nuts.
Beam said he grew up helping his mother, the late Wilma Beam, out at Blackwelder's BBQ.
"She cooked and I always went out and helped out," Beam said. "I always liked the smoke and the smell, and just cooking in general."
Beam said he remembers watching the cooks running the smoke pit, and uses some of the same techniques from long ago today.
Beam and Roseman also made their own vinegar dips and slaw.
The two said they would definitely be back next year to defend their title.
"We're trying to help Mr. Busby get this event going," Beam said. "I just enjoy cooking and enjoy people coming up to taste the barbecue."
George Busby, Salisbury-Rowan Cultural Arts Committee member, said the festival was a huge success, especially considering barbecue was sold out by 3 p.m.
Beam said, "I like to see their smiling face when they're eating it."
One Salisbury man came to the festival for the barbecue — and barbecue alone. He tried Two Men and a Grill's award-winning barbecue.
"I saw the festival in the paper and I like barbecue," Marlon Hash said. "This barbecue is really moist and has a good smoke flavor to it."
Smokey Lane BBQ came out to defend the first place title from 2009, but ended up in third place.
"I thought I'd try it again and see how it turned out," said Keith Lane of Salisbury. "This year's festival was at least 20 times better than it was last year. Last year I had four or five shoulders left over, and this year I sold out."
Lane won the People's Choice award, but he hopes next year he'll end up on top again.
"You can't win every time," he said. "I'm glad George tried it again."
D/RB Barbecue of China Grove came in second place and sold out early, but had plenty of slaw and baked beans still available into the afternoon.
The team, made up of Don and Rae Boger and friend Terry Johnson, competed in the festival for the first time Saturday, and said they would participate next year. They have been competing for the past six years in various barbecue competitions across the state.
"Today, we had over 100 pounds of meat and we ran out," Rae Boger said. "I was absolutely thrilled, and it was more than I expected for Spencer."
Boger said she enjoyed the positive response from people, considering her non-traditional barbecue.
"We do Texas barbecue," she said. "We literally pull it off the bone. And our baked beans had rave reviews.
"Being a Yankee, I was really pleased at the response from my recipes. This isn't your momma's cooking."
Carla Whaley of Carla Anne's Homestyle Cookies served Cheerwine truffles and the official cookie of the festival — a barbecue cookie.
"George Busby approached me at the farmer's market and I was thrilled," she said. "He talked to me about what he envisioned for the cookie, and we combined my recipe techniques with his flavors."
Whaley said she will definitely be back next year.
"It's nice to be part of a local event," she said.
John Payton of Johnny's Italian Water Ice out of Charlotte served frozen delights, including a Cheerwine Italian Ice.
"We sold a lot of it," he said.
Karina Moss of Salisbury came with her parents, Grady and Shirley, and said she had to try the Cheerwine truffles.
"It was tasty," she said. "Lip-smacking good."
Busby and barbecue contest participants estimated more than 2,000 people attended.
For information on next year's 2011 event, click on Entry Information above.
EMail: scafestival@hotmail.com.
Our THANKS to the 2010 Judges! They are just as qualified as was the 2009 judges for the blind tasting. They request to be annonamous! The title "Best of Rowan 2010" depended on it!
2009 WINNERS
1st Place WINNER: Team Smokey Lane - K.S. Lane
2nd Place: Blessed Smoke Team - Austin Palmer
Our THANKS to the 2009 Judges.
2009 Salisbury Cultural Arts Festival Barbecue Judges
There are six Judges. They blind judge for taste.
John Shelton Reed and Dale Volberg Reed grew up in Kingsport, Tennessee, but has lived in Chapel Hill since 1969. John was a professor at the University of North Carolina for 31 years, where he helped found the Center for the Study of the American South. John is one of the foremost authorities in the nation on Southern Culture. Dale went to Duke University, taught piano, and worked as a copy editor for the UNC Press. Together they have collaborated on four books including 1001 Things Everyone Should Know About the South and Holy Smoke: The Big Book of North Carolina Barbecue (published 2008).
It took the Reeds two years to write Holy Smoke, but they truly began working on it in 1961 when they first ate North Carolina barbecue at a barbecue restaurant in Durham. They have continued to enjoy and study North Carolina barbecue across the State ever since.
The Reed’s book, Holy Smoke, covers the bases of North Carolina Barbecue. It discusses the history of North Carolina Barbecue, how to cook pork shoulders and whole hogs, gives recipes for famous Eastern and Piedmont barbecue sauces, and has interviews with the foremost North Carolina barbecue restaurant owners who cook in the traditional style. In the book, the Reeds also discuss how barbecue has been a vehicle in North Carolina that brings people of differing personal, social, and economic backgrounds together to enjoy good food and promote friendship.
The Reeds will be on the barbecue judging panel at the Salisbury Cultural Arts Festival Barbecue Event on Friday, May 1. They will also be featuring and signing copies of Holy Smoke at the Festival on Friday. Holy Smoke and other publications by the Reeds are also available at book stores and on Amazon.com
Edgar and Ruby Hargis of Burlington are Certified Barbecue Judges for the North Carolina Pork Council and are also award winning barbecue cooks. They regularly finish among the top competitors in North Carolina barbecue cooking competitions.
Lubin Prevatt of Raleigh has been a barbecue enthusiast for over 40 year, enjoying barbecue at restaurants all over North Carolina and also regularly attending charity barbecue events. Lubin has been a Certified Barbecue Judge for 10 years for the Memphis Barbecue Network, the Kansas City Barbeque Society, and the North Carolina Pork Council. Lubin has twice judged the World Championship Barbecue Cooking Contest in Memphis and regularly judges North Carolina barbecue cooking competitions across the State.
Mark Glass of Cary is a gourmet grilling expert and barbecue enthusiast. Mark has been grilling for over 35 years and grills several times a week, year-round (rain, shine, or snow). Mark is constantly experimenting with new recipes, seasonings, and cooking techniques; and he frequently samples, enjoys, and even cooks North Carolina barbecue.
ALL ENTRANTS SERVING FOOD:
Restaurants, Civic Groups and Teams serving food must obtain their permits from the Health Department. The Festival Committee does not pull permits and takes no responcibility for your complience to any governing body. You must show proof of complience before setting up any operation on site.
For requirements and Temporary Food Service permits contact:
Health Department 704-216-8530
402 N. Main Street
When
Hosted By
Salisbury Cultural Arts Festival
The Salisbury Festivals
Produced by the Salisbury Rowan Cultural Arts Foundation [501(c)3 pending]. The Volunteers appreciate your interest and hope you enjoy these Events on May 14, 15, 16 th.
Bar-B-Que Festival is a part of the Cultural Arts weekend. BBQ started here - taste the best on May 15th.
2010 Cultural Arts Festival - GetAway Weekend- www.SCAFestival.com
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