It was time to take a short break from our bbq judging duties. What better way to relax but by not judging but by participating as a consumer of ribs and barbeque at the ‘Nugget Rib Cook-Off” held in Sparks, Nevada. This is a six day festive event that ends on Labor Day. We spent two days eating and taking in the sights at this massive festival. You may notice I say festival and not contest. It is advertised as a contest and there are judges. There is an ‘A’ list of celebrity chefs and newspaper/TV personalities that I have never heard of. “Peoples Choice’ award will be determined by the rib eating and voting public. This event just seemed like a fun place to get your ribs on.
Twenty four cookers from all over the country will serve ribs and side dishes to the hungry masses. Our local ‘Kinders’ and “Back Forty’ will make their presence known at this collection of barbeque creators. There was so much more offered to purchase than just pork ribs. Beef ribs, turkey legs, sandwiches numerous sides of cornbread and the infamous ‘The Porkenator” We spied this sign advertising this monster sandwich of seasoned pulled pork topped with 2 slices of ham, four strips of bacon and pepper jack cheese but were too scared to order it. There was an assortment of deep fried items such as pickles, potato’s, onion rings and peaches.
Walking through a haze of barbeque smoke definitely got the taste buds working. Several booths gave us a little taste to tease our palate. One vender put cut up onions on his fire. We talked and it made a little sense. Onions consist of mostly moisture and will help tame a hot fire. The smoldering onions with a little help from a blowing fan will also get peoples attention. Our appetites needed no encouragement.
Twenty four cookers from all over the country will serve ribs and side dishes to the hungry masses. Our local ‘Kinders’ and “Back Forty’ will make their presence known at this collection of barbeque creators. There was so much more offered to purchase than just pork ribs. Beef ribs, turkey legs, sandwiches numerous sides of cornbread and the infamous ‘The Porkenator” We spied this sign advertising this monster sandwich of seasoned pulled pork topped with 2 slices of ham, four strips of bacon and pepper jack cheese but were too scared to order it. There was an assortment of deep fried items such as pickles, potato’s, onion rings and peaches.
Walking through a haze of barbeque smoke definitely got the taste buds working. Several booths gave us a little taste to tease our palate. One vender put cut up onions on his fire. We talked and it made a little sense. Onions consist of mostly moisture and will help tame a hot fire. The smoldering onions with a little help from a blowing fan will also get peoples attention. Our appetites needed no encouragement.
Wednesday evening was a rib eating contest. Joey Chestnut ate seven point six pounds of ribs in under twelve minutes. I may have eaten more but in a longer time frame. Several stages had various music groups to entertain. An area with many different craft venders with a barbeque theme invited us to spend and spend. There was a raffle contest to win a Harley Davidson. I did not buy a ticket but took a gander.
The Nugget Rib Cook-Off was a fun event. It was nice to take a short break from judging. The weather was in the mid eighties and that was fine with us. We plan to return next year and see Joey retain his title. Next weekend we will be judging in Santa Rosa California at the Wine Country Big BBQ. Hope you can make it.
The Nugget Rib Cook-Off was a fun event. It was nice to take a short break from judging. The weather was in the mid eighties and that was fine with us. We plan to return next year and see Joey retain his title. Next weekend we will be judging in Santa Rosa California at the Wine Country Big BBQ. Hope you can make it.
After all that barbeque, we are having beef ribs from Butler Meats from Carson City, Nevada tonight.
ReplyDeleteYou could have been chowing down on a big sack of pretty pears.
ReplyDeleteWe were being locathatsamore, a new old food lover food group. Home grown corn, tomato's, basil, onions and specilty meats from all over. We need pears and are not going anywhere.
ReplyDeleteWhen the moon hits the sky like a big pizza pie that a locathatsamore!!!!!!!
Dang, that looked huge! I could use a pork rib breakfast scramble right about now.
ReplyDeletexo, Biggles
You said it get your rib on! Great photos.
ReplyDeleteMeathenge, How does you schedule look for going to the new meat market in the Ghourmet Ghetto?
ReplyDeleteGreg, Thankyou, Thankyou very much for also having my back on blurry squash. I emailed her but that is what she wanted.
Was all the cooking done over open pits or were the ribs smoked first and finished over open pits?
ReplyDeleteChris, We saw all sorts of set-ups. It looked like a popular way was to finish the ribs on an open grill.
ReplyDelete