Memorial Day weekend brings many things to mind; honoring our veterans, showing patriotic pride, time with family, baseball and barbecue
The Sugar Land Skeeters rolled all of the above into one fun filled Sunday on May 25, 2014 with their 2nd Annual Barbecue Battle during their third game of their four game home stand against the Long Island Ducks.
Cooking team from all over the Houston area converged on Constellation Field and began on Saturday evening, May 24 cooking their wares that they hoped would bring them a victory, just as their hosts hoped when they played the Ducks.
The Skeeters came up short, dropping Sunday’s game by the score of 5-0, but three cooking teams left Constellation Field with top honors in their division.
With the winds blowing out of south and blowing the smell of ribs, chicken, beans and beef around the grandstands of Constellation Field which cause many of the fans to wonder over to the cooking area behind center field for a quick bite and some free samples.
Three divisions were contested; Grand Champion, People’s Choice, and Chef’s Choice with many of the teams competing in multiple divisions.
The Jazzy Burns, with their signature ribs were selected as Grand Champion, while Let It Burn was selected at the Chef’s Choice.
Backyard Cookers rounded out the winners were the recipient of the People’s Choice Award.
Local sports photographer Darla Tamulitis of La Vita Loca Photography, who was photographed numerous barbecue cooking contests decided to sample the wares and give her own opinions.
Tamulitis has been attending cook-offs for over 30 years as a photographer, judge and participant and had her own thoughts on the wares of the various cook teams
She sampled many different foods, but she stated Quarter Cookers has the best beans.
“The beans were cooked perfectly. There were just enough spices to make them full of flavor but not too hot.”
Tamulitis agreed that The Jazzy Burns has the best barbecue.
“The ribs…the meat fell right off the bone. The seasonings were the right mix which allowed the favor to permeate throughout the meat.”
The third annual cook-off will be held sometime in 2015.