SAUCE SIZZLES AT 5TH BARBECUE FEST

The judges in this weekend's Cape Girardeau Chamber of Commerce Annual Barbecue Fest at Arena Park prepared themselves in different ways for the task laid before them.

They had to take small bites of as many as 29 differently prepared samples of some of the finest barbecue in the region.

"It's a rough job," said Joe Perry Rice, agri-business committee chairman and event coordinator.

Rice said this year's event, the fifth annual, attracted nearly double the number of teams the festival drew in its first year. Each team had its choice of entries. Rice said the smallest number of entries in any of the six categories was 25.

That meant that the 35 judges had to be ready to sample a lot of barbecue Saturday.

"They told us to take small bites and small portions," said barbecue judge Skip Smallwood. "That has been good advice so far."

Keith Russell prepared himself by skipping dinner Friday night, and Saturday's breakfast. "A serious fast," he said.

Beth Keller and Alan Gregory were judging their second barbecue festival. They said they didn't do anything special to get themselves ready this year.

Keller said she leaves her expectations at home when coming to the judge's table.

"Nothing that I tasted last year or this year tastes like what I would prepare at home," she said. "That doesn't mean it's not good. You just have to look at something that appeals to you."

Keller said she usually barbecues a lot at home but hadn't for awhile before the competition.

Cindie Jeter not only had to prepare herself for judging a barbecue contest for the first time, she had to be ready to taste food she has never tried before. She said her first sampling of pork steak was not a pleasant one.

"It was yuck," Jeter said. "When I moved on to other ones, I liked it."

She said the contest not only afforded her a first taste of pork steak, "it will be my first experience with a (pork) butt, too."

Jeter approached her critique of each dish methodically. She said she looked for a pleasing appearance and the proper texture. "I'm looking for something that isn't going to taste real porky," Jeter said.

Charlie Knote, who was known as the "King of the Barbecue" by the festival workers, said pork steak has to be prepared so that the sauce emphasizes the natural flavor of the meat.

"The key to the preparation of pork steak is they have to remain tender," Knote said. "You have to cook them slow and low and maybe wrap them in foil so they won't dry out."

Barbecue sauce is as unique as the person preparing it. Knote said he likes to cut his with a little bit of apple juice.

Barbecue chefs were competing for a grand prize of $200 and a large trophy. Proceeds from the contest will pay for at least one scholarship to Southeast Missouri State University's agricultural college.

The contestants were also grouped by civic clubs, businesses and agricultural groups. The top scorers from each of these groups were presented with a plaque.

"That's for bragging rights," Rice said. "That's so everyone will know that this group cooked the other one's butts."