NORTH BEND – Just because it’s the kind of spring training that requires aprons doesn’t mean it isn’t competitive.
To usher in the new barbecue season, the Pacific Northwest BBQ Association will hold its annual Washington Spring Training 2005 barbecue competition at Gordy’s Steak & BBQ Smokehouse in North Bend for the first time.
Backyard barbecue enthusiasts from all over the Northwest will descend upon Gordy’s on April 16 in an attempt to turn regular old chicken, tri-tip and ribs into mouth-watering masterpieces.
“It’s a come on out, warm up the barbecue, get the season going kind of thing,” said Christene James, vice president of the Pacific Northwest BBQ Association that was formed in 1991 by a group of Northwest barbecuers.
Over the years the group has grown to 400 members and has put on barbecue contests as far north as Whistler, B.C., as far south as Oregon and as far east as Calgary, Alberta. The group has put on Spring Training for years. Last year it was held at the Home Depot in downtown Seattle.
Gordon Harris, owner of Gordy’s, said he was excited to be a part of one of the barbecue association’s highly anticipated competitions and hopes to keep Washington Spring Training cooking at his place for years to come.
“We’d like to see how we can tie it into the community, too, and do it as an all-year-round thing, maybe even turn it into a barbecue and chili cook-off,” Harris said.
Barbecuers will arrive at 6 a.m. to get fired up. Food will be submitted to the judges beginning at 11 a.m. and continuing every hour on the hour after that until 3 p.m. when the awards will be given out. The day starts early in order to give cooks plenty of time to prepare slow-cooking dishes such as ribs, which can take up to six hours to finish. Each contestant must bring their own supplies, including grills and ingredients. Water will be supplied on site.
Upon arrival, contestants will have their meat inspected before they start cooking. Cooks can make their own sauce or rub, but must prepare their meat on site.
“All meat has to be cooked or marinated on site,” James said. “No pre-marinating, you can’t do anything to the meat ahead of time.”
James said the competition has room for about 15 to 20 participants and spaces are still available. Most participants will hail from Washington and Oregon, though the competition is open to those from Idaho, Montana, British Columbia and Alberta.
Dishes will be judged for texture and tenderness. The grand champion with the most points in all categories will receive a trophy and a Genesis Gas Barbecue Grill. The reserve champion gets $75 and a trophy. Those taking third through sixth places will receive smaller cash prizes and ribbons. Sponsors of Spring Training 2005 include Gordy’s, Coors Light and CJ Foods.
* A $45 entry fee will be charged for Pacific Northwest BBQ Association members and $50 for nonmembers. To pre-register for the event, visit www.pnwba.com.
Also drop by Gordy’s every Thursday for “Bike Night,” beginning May 5 at 5 p.m. Live music, beer and brats are the staples of these seasonal gatherings. Bikers can kick back at the picnic tables on Gordy’s deck and enjoy good food and conversation. Gordy’s is located at 14303 436th Ave. S.E. in North Bend.
