Sixty-two teams crossed tongs against one another at this KCBS-sanctioned barbecue brawl. Attendees filled the joint, buying food tickets so they could sample some of the same great barbecue enjoyed by the judges. Admission was pretty fair in my opinion; fifteen bucks seems to be the going rate to browse vendor booths between bouts of stuffing yourself silly on pork and chicken. This was a one-day event on Saturday, May 10th and I really hope next year is just as good.
It’s possible I could have had more fun at the 2013 World Food Championships—I just would’ve needed bail money to do so. Too much happened to tell you in one blog post so I’m opening up with this overview. If you want a visual guide, you can check out our photo album on our Facebook page. Seeing how the event invaded Downtown Sin City this November 7-10, let’s break down the festivities by their corresponding Seven Deadly Sins.
Even though outdoor grilling and fall weather don’t agree with each other everywhere, a lot is still going on, like the two items we have for you this week. Especially if you’re a certain hot sauce with a chicken on your bottle.
Good: 20% off bacon. Better: 20% off tickets to the Southwest Bacon Fest. If you buy your tickets onine using the promo code LuvBacon, you’ll save 20% off your tickets to this first-ever cured porkstravaganza.
This is how it works: Customers bring their DISC-IT and donate their time and the food they are serving. You can make anything you want on the DISC-IT – offer sample servings of 1-2 oz.
This year, the N.C. Whole Hog Barbecue State Championship hits Raleigh on September 27-28. It’s a featured part of the International Bluegrass Music Association’s (IBMA) Wide Open Bluegrass Festival. The North Carolina Pork Council (NCPC) sponsors and sanctions the state championship cook-off, oversees team qualification, and selects certified judges. NCPC is headquartered in Raleigh, where it supports and represents the state’s pork-producing industry.
Fuze.SW 2013, Santa Fe’s first-ever food conference of its kind, takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).