SERIOUSLY SAUCY: PENNY STREET PORKERS NAMED TOP BARBECUE GRILLMASTERS

Chomp. Chomp. Swallow. Savor. Sip.

It was an oft-repeated routine for judges at work at the Cape Barbecue Fest held Saturday afternoon at Arena Park. More than 30 judges rated six types of meat prepared by 27 teams hoping to be named the grand champion grillmaster at the event.

"This is serious business," said John Mehner, president and executive director of the Cape Girardeau Chamber of Commerce, which sponsored the two-day event. "They had fun on Friday at the showmanship event, but on Saturday these people get serious and it ends up being a really fun day."

Mehner said this is one of the biggest barbecue competitions since the event started eight years ago. More than 2,000 people attended opening night festivities, and the 27 teams grilling this year matched the highest previous participation.

Penny Street Porkers racked up an average of 97.1 points to become the 2000 winner of the Charles E. Knote Grand Champion trophy and a $250 cash prize. The team scored the highest average overall in six meat categories.

Individual champions also were named in competitions for hamburgers, beef boneless strip steak, beef kebabs, pork Boston Butts, pork ribs and pork steaks. Category winners received cash prizes of $100, $75 and $50 for first-, second- and third-place finishes. First-place winners also received a trophy.

David Knight, who headed up the judging process, said rules for judges were stringent this year. A double-blind system was used to ensure every team had an equal chance at winning.

Teams turned in numbered entries to Mehner at a booth in the park, and those entries were then sent inside the A.C. Brase Arena Building, where they were renumbered before being taken to the judging area.

Judges sat in groups of six, and each group was given several entries to rate based on appearance; taste, aftertaste and doneness; tenderness, juiciness and texture. Scores of five to 10 points were then recorded and collected and scores were tallied.

"The key to the judging is the system," Knight said. "We use a weighted average in totaling so each contestant has a fair chance."

Judges were asked not to speak while entries were being rated. Most concentrated on the task at hand, studying the entries carefully before tasting and sometimes retasting tiny bites before recording a score. They also took many sips of water or other drinks to rinse their mouths between bites.

"I don't have a system. I just know what I like," said Jayne Ervin.

Bob Steinburg said he tried to pace himself, opting not to finish off particularly good entries when the testing was done. His goal, he said, was to save room for the final category: Ribs.

Kevin Gerlach used his experience as a cook and a judge in making his decisions Saturday. Gerlach, who has judged barbecue competitions throughout the region for the past 12 years, said the competition Saturday was "really tough, as it is practically every year."

Although appearance is an important factor in rating barbecue, it can be misleading. Gerlach said as most people would guess, taste is the best indicator of good barbecue.

He said he prefers barbecue covered in a sweet, tomato-based sauce, but likes to judge meat "on its own merit, then I'll taste the sauce to see if it compliments the meat."

"I don't like spice for the sake of being hot, but for flavor it's great," Gerlach said.

Charles E. Knote Grand Champion: Penny Street Porkers

First-place winners, by category:

Hamburgers: Penny Street Porkers

Boneless Beef Strip Steak: Riverdale Swine Smokers

Beef Kebabs: Davis Farms

Pork Steaks: Black Dog BBQ

Pork Ribs: (tie) Penny Street Porkers, Riverdale Swine Smokers

Pork Butts: Two Little Pigs