Don't be alarmed in late August if you see smoke rising from the town of Taylor, located northeast of Austin. It's time again for the annual International Barbecue Cookoff, and contestants from around the Lone Star state are firing up their pits. With military-like precision, using recipes so carefully guarded it would make the Pentagon jealous, these cooks try their hand at preparing the best smoky delectables.

In a state where you can hardly throw a sausage link without hitting a cookoff, Taylor's is one of the largest and also one of the most prestigious for competitors. For nearly three decades, the cookoff draws some of the best pitmasters from around the Lone Star state.Up to 100 teams show up every year to compete for cooking trophies plus prizes for showmanship.

"They also compete for braggin' rights," explains Michael Peschal, general chairperson of the International Barbecue Cookoff once explained to us. Besides the prestige of being able to claim the best brisket, poultry, lamb, goat, pork ribs, seafood, or wild game, the teams come for the pure enjoyment of the competition.
"The comment that I get from cookers is that this is a fun cookoff," explains Peschal. "Some cookers only go to money cookoffs, but they say Taylor is one they will come to even though we don't give away money because it is so much fun."

The cookoff begins on Friday when teams arrive and check in. Most preregister by mail, but if the maximum of 100 teams has not been filled, cooks can register on the day of the competition. Folks have the day to set up their smokers, then the competition meat is inspected at 6 p.m. After that, the teams get down to business and do what they came here to do: barbecue.

Using secret spices, the pitmasters season the meats and start the slow process of smoking over their chosen wood. Many cooks stay up through the night, basting or "mopping" the meat with marinade to keep it from drying. "Some of them cook on through the night, it just depends on how they want to do it," says Peschal. "Barbecue is much better if it's done real slow."

The next morning, the teams make their final preparations and ready the meats for judging. Samples of their entries are placed in Styrofoam containers, numbered, and turned into the judges, a group with the difficult task of sampling the many entries to determine the best. Although the meat can be basted with barbecue sauce during preparation, after the meat is cut, sauce is not added for the presentation. The judges are looking at the smoky wonder of the meat itself, not the quality of the sauce.

Judging takes place at 1:45 on Saturday, and once the judging is completed, the real fun begins. Cooks are encouraged, although they are not required, to provide the public with a sample of their craft. In the relaxed atmosphere after the judging is completed, cooks also enjoy talking about the art of barbecueing, sometimes even sharing tips and secrets.

Although barbecueing is serious business to these cooks, the task of barbecueing is liberally spiced with plenty of levity. On Saturday afternoon, the showmanship competition takes place from noon to 2 p.m., with comedy skits and a lighthearted atmosphere. "Barbecue cookers do tend to put on a show, even just being normal, or as close to it as they can be," says Peschal with a laugh. Trophies are awarded for best showmanship as well as most elaborate rig, master chef, and reserve master chef. The Nat Henderson Memorial Trophy, a traveling trophy, is also awarded every year to the team that best demonstrates the good sportsmanship of barbecue.

While at the cookoff you can also enjoy shopping for arts and crafts in a shaded pavilion. Families can drop by the kiddie park for rides and a climb on the playscape. And holders of the "Barbecue Bob" pin that's sold as admission to the cookoff can enjoy a free dip in the city swimming pool across the street.

For More Information: visit the Taylor Jaycees website for entry information and information on this year's festival

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