Natural born grillers: Cape Girardeau's BBQ Fest now playing

For the last dozen years, barbecue enthusiasts have put their butts up against those of their competitors at the Cape Girardeau Chamber BBQ Fest. But this year, they were in the big league for the first time: the Cape Girardeau Chamber Barbecue Fest is now sanctioned by the Kansas City Barbecue Society.

Chamber executive John Mehner said about the same number of contestants entered this year, but the difference is they came from five different states: Missouri, Illinois, Kentucky, Tennessee and Mississippi.

Because this year's event is sanctioned, meaning that the winner could be invited to participate in the society's Annual American Royal Barbecue Contest competition, the judges for the event are also sanctioned. Three-fourths of the 50 judges and table monitors were from out of town, Mehner said.

These are some serious barbecue cooks.

Marie Flinn of Jackson, a member of the Backyard Grillers and Shakers, said her team stayed up all Friday night to make sure the fire didn't go out under the Boston butts and other meat that was cooking. It takes 12 to 14 hours to cook perfect barbecue -- "low and slow," Flinn said.

Low heat and slow cooking are what makes juicy, tender meat, agreed Terrence Kelley, who was preparing to impress the judges with slices of Boston butt from his team, the Nip Kelley Cookers of Cape Girardeau.

Nip Kelley Cookers created a sensation a year ago not only when they won fourth place for ribs, but when Kelley scored his team's name in a long whole bologna and barbecued it for the showmanship event the night before the serious competition starts.

"It was a big hit," he said. "I've had probably a couple dozen people asking if I'm cooking bologna this year."

What seasons the meat and makes it a prize winner is certainly no bologna. Flinn said her team creates its own sauces and rubs from scratch.

"We research all year, cook at home and invite people over and ask what they think," she said.

Dale Tenkhoff, whose Bank of Advance team entered for the first time this year, said the right seasoning makes the right barbecue. He admitted to using apple juice and Strawberry's seasoning, but wasn't about to give away any secrets.

The judges had their work cut out for them choosing the best among the entries.

"They're all awesome," Mehner said.

Taking home the Grand Champion prize was J-Mack Cookers of Bardwell, Ky. Reserve Grand Champion was Davis Farms of McClure Ill.

Bill Davis sponsors the team his son heads up and goes along for the fun, he said. The team has participated in every competition from the beginning, and has won in some categories, but never before this big. If J-Mack Cookers chooses not to go to the annual competition in Kansas City, then the Davis Farms team can go in their place.

"Just to be cooking, they do pretty good," Davis said.

First place winners in the four categories were: chicken, Porky's Delight of Wolf Lake, Ill.; pork ribs, J-Mack Cookers; pork, Davis Farms; and brisket, J-Mack Cookers.