Pat’s Pick

Best Fests

by Patricia Busa McConnico

May 2003

THE MEAT OF THE MATTER Everyone has an opinion on what makes the best barbecue, and nowhere is this argument more intense than at a barbecue cookoff. In Texas there are more than 100 cookoffs a year, some 25 in May alone. Two of the more unusual ones focus on something besides Texas' ever-popular beef brisket. In the north-central town of Electra, the Electra Goat Barbecue and Craft Show (which celebrates twenty years on May 9 and 10) explores the culinary possibilities of cabrito. Democratically, it also includes contests for brisket, pork spare ribs, and chicken. Pork rib fanatics should head to the Central Texas town of Early on May 23 and 24 for the Rib Burn Off, where folks compete in three divisions: baby back, spare, and country-style (a big chunk of meat with no bone). Attendees can sample the goods or buy a barbecue plate from the local Kiwanis club. But the real fun is hearing contestants' battle stories, the result of a long night of drinking and smoking (meat, mind you).

2003 Texas Cook-Offs
International Barbeque Cookers Association

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)