Saturday may have been a gloom, rainy day, but things were really heating up on the Peanut Festival Fairgrounds.
Award winning BBQ masters were showing the rookies how to smoke like a BBQ pro.
Pit Master Walt Loftin said, "Before this class, people might say, ‘I could never do that’; but after, they might say, ‘yah, I could do that’."
From creating your own barbeque sauces and using the proper utensils, it all comes down to a science.
Most barbeque dishes are cooked at a temperature of 225- 250 degrees fare height and you want to make sure you have the right meat.
BBQ Competitor Forrest Gillmore said, "You look for a good cut of meat like ribs. You look for consistency in your ribs or in Boston butts; you don't want fat. Look for the money, mussel-a good butt is getting a good money muscle."
For the best BBQ, you are going to have to get out of the kitchen and into the backyard because you are not going to use an oven, you are going to need a smoker.
“Well, it can be done, but it’s not most desirable," Gillmore said.
Loftin added, "You gotta’ use charcoal and wood; you gotta’ cook it long and slow. With the cost of electricity, you'll run your electricity bill too much trying to cook it in the oven."
BBQ smokers can cost you a whopping $4000 dollars, but there are less expensive ones on the market that can still get you to first place.
The Tri-State BBQ Festival will be held on May 16th and 17th.
For more information or to register for the festival, you can call 699-1475.
All entries must be received by April 25.
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