The best in barbeque to be spotlighted at Camp Meigs BBQ Bootcamp and Burnoff

  • by Jennifer Kneuss
  • March 25, 2013
  • 341
                        
Summary: Twenty backyard and professional barbeque teams are invited to compete in the first ever Camp Meigs BBQ Bootcamp and Burnoff is coming to the Tuscarawas County Fairgrounds in early May. Imagine the tantalizing aroma of barbecued ribs, their smoky goodness just begging to be bitten into on a warm summer evening. You don’t have to wait until the heat of summer to discover the best barbecue in Tuscarawas County and beyond, however. The first ever Camp Meigs BBQ Bootcamp and Burnoff is coming to the Tuscarawas County Fairgrounds Friday and Saturday, May 3-4. “We are looking for 20 teams of backyard or professional BBQ enthusiasts to compete in this great weekend event,” said Michele Specht, who represents the Tuscarawas County Farm Bureau, who is sponsoring the event along with the Ohio State University Extension. “There are many prizes, so everyone has a chance to win.” Teams will be showing off their best chicken, pork ribs, pork, and brisket recipes as they fire up the grills on the site of the fairgrounds, formerly known as the site of the Civil War Union Army’s Camp Meigs. 100% of the profits raised from the two-day event will be given to Hospice of Tuscarawas County. “The Tuscarawas County farm bureau thought this would be a great way for consumers and those in agriculture to come together for an activity that would support Hospice,” Specht explained of the free admission event. Dave Potts of New Philadelphia, who has had a passion for barbequing for at least 15 years, has been helping to organize the event. The competition veteran explained the finer points of barbequing. “Grilling is when you fire up the grill for a few minutes, you cook your steaks, and then you bring them in to eat. But when you barbeque, it is a low and slow process. You use a low temperature for a longer time. When I do barbecue ribs, it is a six hour process. Pulled pork is a 12 to 15 hour process. You’re getting a fatty piece of meat, and cooking it low and slow to render the fat out of the meat. Through that process, it changes the structure of the meat to a really tender and flavorful piece of meat,” said Potts. He began barbequing after being disappointed with what restaurants had to offer. “They were cooking barbeque too quickly. So I started doing my own, and found out there was a better way. I had six grills at one time, until I found the perfect grill. I currently have just three. I can cook for up to 60-70 people at one time that way. I make my own BBQ rub, and people liked it so much that I started packaging it and selling it,” said Potts. Friday night at Camp Meigs is Family Fun Night. From 4 until 8, kids can enjoy a bouncy house and games for a donation of just 25 cents, while adults will enjoy live music from the Retrovax Band and delicious food from Sammie Sue’s BBQ, the Tuscarawas County Cattlemen, and Three Guys and a Grill. From 8 AM to noon on Saturday, anyone can attend the boot camp portion of the event, where experts will provide sessions on Competitive BBQing, Selecting Your Grill, Healthy BBQ, Grilling Ribs, Grill It Safe, Grilling Seafood and Wild Game, Meat Cut Selection for Grilling Perfection, and a Kids Grilling Session. Meanwhile, contestants will be firing up their grills for the burnoff competition judging, which takes place at noon. Visitors who wish to sample all of the great grilled entries can do so by purchasing a $5 wristband and taking part in the People’s Choice portion of the judging. The awards presentation is at 3 PM. “Dutch Valley Woodworking is creating beautiful, customized awards for us,” said Specht. “Teams will be competing for $1,400 plus in cash prizes, including the Grand Champion prize of $500. Each category also has prizes for 1st through 4th place.” Teams from restaurants, community organizations, businesses and individuals are encouraged to sign up before April 1 at http://www.campmeigsbbq.com. For more information, call the Farm Bureau at 330-339-7211.


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