Barbecue cook-off is really turning up the heat in Utah

Move over, Dutch oven fans. Another type of outdoor cook-off is heating up in Utah.

Although barbecue cook-offs have a huge following in other parts of the country, locally they've stayed on the back burner. But Joe Ferguson, founder of the fledgling Utah BBQ Association, is working to change that.

About 30 teams will cook against each other on Aug. 26 at the Gallivan Center's Rock 'N' Ribs Fest. The fest is already an annual event, but this year, Ferguson's group was able to get it sanctioned by the Kansas City Barbeque Society. That means the event will be nationally recognized and qualifies the grand-prize winner to compete in The American Royal in Kansas City, Mo., and the Jack Daniel's Invitational in Lynchburg, Tenn. Not to mention the $1,000 prize money, a trophy and bragging rights.

A few years ago I learned about barbecue while visiting Kansas City with a group of food writers. We attended a judging seminar conducted by Kansas City Barbeque Society and its director, Carolyn Wells. I can attest that these folks are passionate — almost fanatic — about barbecue. (Wells said their slogan is "Barbecue — it's not just for breakfast anymore.")

Members haul trailers full of equipment to cook-offs around the country and stay up all night to keep an eye on the cooking process. A lot of people don't realize that "barbecue" really isn't the same as "grilling," where you cook a steak in 10 or 15 minutes. Barbecue involves slow cooking and low heat — around 225 degrees — with wood or charcoal imparting a smoky flavor to the meat. This might take anywhere from 8 to 18 hours, depending on the cut of meat and other variables.

Teams must cook in four categories: chicken, pork ribs, pork butt or shoulder (pulled pork) and beef brisket. The taste and quality of barbecue is influenced by the type of fuel, the quality of the meat, the seasoning, the cooking unit and, of course, the chef's expertise.

Cooks in the Rock 'N' Ribs Fest will set up the afternoon of Aug. 25 and cook through the night, but the judging takes place from 2-10 p.m. Aug. 26. Admission is $10, which includes live music.

Ferguson said that due to Board of Health regulations, the teams can't serve samples to the public since they don't have food-handler permits. But, he said, several vendors, such as the Q-4-U Restaurant, will be selling barbecue to the public.

To prepare for the contest, the group hosted a certified judge training class in May and will conduct another one on Aug. 24. Cost for the four-hour course is $45 to association members and $65 for nonmembers. (The place hasn't been set; check the group's Web site at utahbbq.org for more information.)