5 FWSSR HIGH SCHOOL BBQ COMPETITION GETS COOKING Famed Texas pitmasters Aaron Franklin, Tootsie Tomanetz and Brandon Hurtado may soon need to make room for a new class of BBQ stars. A smokin’ new competition is coming to the Fort Worth Stock Show & Rodeo that will highlight tomorrow’s top Texas barbecue chefs and continue the expansion of FWSSR competitions. Partnering with the 501 (c) (3) organization High School BBQ Inc. (HSBBQ), fires will be lit for the Fort Worth Stock Show & Rodeo High School BBQ Competition at the Will Rogers Memorial Center November 8-9. “This is going to be a really neat addition to the Show’s competitions for Texas high school students,” said FWSSR Livestock Show Director Stefan Marchman. “Texas is known for the quality of its barbecue around the world and what better way to keep that reputation going than by encouraging the skills of these future chefs.” The FWSSR event will be one of 14 regional competitions for high school teams says HSBBQ board member and FWSSR Livetock Show Superintendent Russell Woodward. The competitions will take place across Texas from Fall 2024 through Spring 2025. Teams with such imaginative names as the “The Three Brisketeers,” and the “Bulldog Beefstro Pitmasters,” are anticipated to attend the Stock Show’s battle of the barbecue over the twoday event in their quest to qualify for the state championship held in May. “Most often high schools host each of the competitions and there are usually between 10-20 teams per event,” said Woodward. “In a given year, about 125 teams will compete and around 100 will qualify for the state championship held in Round Rock where we’ll award about $68,000 in scholarships.” The competition starts when fires are lit at 5 a.m. and meat starts smoking at 6 a.m. Teams will be made up of at least one and not more than five students who will compete in ribs, brisket, chicken, beans and dessert divisions. Students have nine hours to get their briskets in perfect condition, while the other divisions conclude in four to seven hours depending on the category. It’s a serious competition with serious rules. Adults are strictly forbidden from the cooking area and students are required to follow stringent food safety guidelines and preparation protocols, such as soaking beans over night in water only and the use of wood or wood product for the cooking fires – no pellet smokers. A panel of five judges for each division make their selections through a double-blind judging system based on the appearance, taste and texture of each entry. Woodward says the FWSSR partnership is a reflection of the values both groups ascribe to and will help raise awareness of the event. “We believe the values and skills students learn through competing in BBQ align with the values important for a healthy community. FWSSR has a rich tradition and history of community, and BBQ is just one more way that we can engage students in learning these important community values.” Scholarships, belt buckles and other prizes will be awarded to the winning teams. ESPN Photo 5
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