A case of the BBQ and Blues

By Staff Report-dg
Posted 3/22/11

FOLEY, Ala. - Downtown Foley was alive on Saturday at Heritage Park as teams competed in the third annual BBQ and Blues Cook-off and residents enjoyed a food tasting to fill their stomachs.

The cook-off was open to backyard and professional …

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A case of the BBQ and Blues

Posted

FOLEY, Ala. - Downtown Foley was alive on Saturday at Heritage Park as teams competed in the third annual BBQ and Blues Cook-off and residents enjoyed a food tasting to fill their stomachs.

The cook-off was open to backyard and professional teams, and the cost for teams to enter the competition was $150. There were numerous reasons for the teams joining, and some have competed since the cook-off’s inception three years ago.

“We were here for the first one and have been here ever since,” Elaine Howell, of American Red Cross’ Lucky Charms team, said.

“We were sitting on the dock drinking homemade wine, and we decided to do it. We all like to cook,” Harold Sherman, of the Natural Born Grillers team, said.

“We were in here because the foundation has done so much for our schools, and we decided to give back,” Foley Elementary School Principal Bill Lawrence said about his team, Smart Butts.

Residents paid $10 and went from booth to booth to sample some of the teams’ work, placing money in the jar for any team's food that they enjoyed.

“The best is The Holy Smokers. They are the Saint Margaret’s Catholic Church Men’s Club,” Carol Aiken, of Foley, said.

The team with the most money would win the People’s Choice Award, and the 2011 winner was the A-Team Butt Smokers with their boston butt.

“It took so much time to do. It was a big hit with everyone,” Michael Lucas, head of the team, said.

Other award categories for the competition included: best ribs; best butt; anything butt, which Burke said includes seafood; best sauce; best chicken; and people’s choice.

All proceeds from the event benefit the South Baldwin Chamber Foundation and its programs, Terry Burkle, foundation vice president, said.     

Teams made 50 pounds of food for the tasting, but it did not need to be the same food submitted for the competition. Burkle said this decision was made to allow teams to cook a cheaper food for the tasting but cook their best food for the competition.

The event also included a silent auction, live entertainment and children's activities.