READY! SET! FLAME: CHAMBER PREPARES FOR ANNUAL BBQ FEST

If the savory smells of backyard barbecues have seemed more predominate of late, there is a reason.

Amateur barbecuers have been perfecting their recipes and cooking techniques in readiness for the fourth annual Cape BBQ Fest.

Sponsored by the Agri-Business Committee of the Cape Girardeau Chamber of Commerce, the fest begins Friday afternoon and continues through Saturday afternoon at Arena Park. There is no admission charge.

Some teams, like last year's grand champion team -- The Cape Electric Ribmen from Cape Electrical Supply Co. -- have even been working on their singing talents.

"This year, we're putting on a new theme song," chuckled Brent Metje, head cook for the Ribmen and inside-outside salesman at Cape Electric. The new song will debut during showmanship competition Friday evening.

At the most memorable backyard barbecues, fun and games complement the tasty food. The Cape BBQ Fest is packed with plenty of each.

"We want to keep the backyard barbecue kind of atmosphere," said Tom Schulte, chairman of the Chamber of Commerce Agri-Business Committee. "Agriculture is one of the most important parts of Missouri's economy. This is one way of recognizing and promoting that."

Besides a means of enjoyment for the teams and observers, the fest is "a learning opportunity for everybody," Schulte said.

"We've had several thousand folks come, enjoy the festivities and learn from these backyard barbecuers how really great barbecue is," he said.

Dr. Bob Fox said his Hogs in Heat team fields lots of questions each year. While the Cape Girardeau Noon Optimist team headed by Fox and Greg Brune has yet to win top cooking prizes, its enthusiasm remains high. "We're having a ball," Fox said. The best part of the fest, Fox said, is the fun and fellowship.

While health regulations restrict teams from giving away food samples to the outside public, the picnic atmosphere prevails. Some of the teams use the Friday night practice round as company get-togethers. For the general public, sandwiches and beverages will be available for purchase. Plus, small samples of beef and pork will also be on hand.

With Friday devoted to getting ready for the cook-off -- with plenty of time allotted for fun -- "Saturday, they get down to business," said Linda Minner, special projects director for the Cape Girardeau Chamber of Commerce.

About 30 teams are expected to compete for cooking honors. Categories are beef kebabs, hamburgers, beef filet mignon, pork Boston butts, pork ribs and pork steaks.

First-place teams in each meat category receive $50 cash. Trophies and ribbons go to first-, second- and third-place teams in each meat category.

A grand champion team is also named.

Reeder Withers and his Boatmen's Porkers team will be hard at work before daylight Saturday. "Barbecuing doesn't take expertise but it does take dedication to what you're doing," said Withers, assistant vice president at Boatmen's Bank.

Named runners-up last year, Withers and fellow team leader Mike Klipfel are out to reclaim top awards. "We're contemplating going back to the recipe we used when we won the 1994 grand championship," Withers hinted.

Like most team leaders, Withers, Fox and Metje, will gladly talk about barbecuing, but they won't reveal some secrets.

Metje remembers concocting barbecue sauce for his first go at the contest a few years back. "We didn't have any idea what we were mixing up," he said, laughing. "Anything from grape jelly to coca cola went into that sauce."

The result was a winning combination. "After we won, we brainstormed and we remembered about everything we put in that sauce."

Entries will be judged on several criteria designed by barbecue experts Charlie and Ruth Knote. The Knotes, who have been involved with the fest from its inception, will supervise the judging.

Plus, on Friday evening, Knote will present a talk and demonstration that he describes as "based on the 10 building blocks for first-class barbecue." People are advised to bring lawn chairs.

A growing number of people are using gas grills for barbecue, said Knote. Part of his talk will focus on wood smoking ribs on a gas grill.

The Knotes, local residents who judge barbecue contests across the country, are the authors of "Barbecuing and Sausage Making Secrets."

Charlie Knote sees many reasons for the growing popularity of barbecuing, not the least of which are increased flavor and reduced fat.

"We're a country of increased use of spices and flavorings. Barbecue is one of those things that naturally fits that. It's not a bland salt and pepper affair," he said. Another barbecuing plus is that lower-cost cuts can be transformed into tender, elegant entrees.

Ultimately, Knote said, barbecuing offers an opportunity for people to have lots of fun.

Cape BBQ Fest

Schedule of Events

Friday

1-9 p.m. -- BBQ team check-in and meat inspection

6 -- BBQ teams practice

6-7 -- Bean bag throw contest, washer pitching contest

6:30-8 -- Kiddie tractor pull contest

7-8:30 -- Charlie Knote's "Basics of BBQuing"

7-9 -- Showmanship competition

6-10 -- Music, beef and pork samples, sandwiches and beverages

7:30-8 -- Water balloon toss contest

8-9 -- Watermelon eating contest

8:30-9 -- Rolling pin throw contest

8:30-9:30 -- Super farmer contest

Saturday

7:30 a.m. -- BBQ teams meeting

10 a.m.-2 p.m. -- Beef and pork samples, sandwiches and beverages

Noon -- Hamburger judging

12:30 -- Beef kebabs judging

1 -- Pork ribs judging

1:30 -- Pork steaks judging

2 -- Boston butt judging

2:30 -- Beef filet mignon judging

3:30 -- Announcement of BBQ Fest winners