All over the North State, professional pitmasters and weekend grill wizards are firing up their smokeboxes to compete in the region’s biggest barbecue event: the Pros and Joes BBQ Grilldown, an afternoon of music, beer, wine and incredible food, this Saturday in downtown Redding.
Eighteen Pros and 16 Joes will compete for prizes awarded by a panel of local celebrity judges (including anewscafe.com publisher, Doni Greenberg) guided by John Reit, a certified barbecue judge. A Pro and Joe “Grand Champion” will each take home cold hard cash. Prizes will also be awarded for second and third place pros, and a people’s choice prize.
Here’s the line-up:
The Pro’s: Anderson Rotary, Bads BBQ, Barbecue Patriots, Bigfoot BBQ, BJ’s Backwoods BBQ, Bricks Smokehouse BBQ & Grille, Buckaroo Bro’s, C.R. Gibbs, Cowboy Dan’s BBQ, Dill’s Grill & Smokehouse, Grandma’s Favorite BBQ & Catering, Hen House, Licata Catering, Market Street Steakhouse, Mr. Applejacks, Smokin’ Bill’s BBQ, Subarama, Sweetie’s Bakery & Catering.
The Joe’s: BC Stoneage BBQ, Beyond Limitations, Byrds BBQ, Chicken on a Stick, Gridiron Grillers, Kickin’, Ready Electric BBQ, Smokey and The Po-Po, Smokin’ Joe’s, Smokin Racks, UDS Ninja’s.
I chatted with Mike Dill, owner of Dill’s Deli and Catering, to learn more about grilling and what makes him a pro.
So, Mike, what came first for you: the deli or the BBQ and catering?
The deli came first but BBQ catering was in the picture from the start.
What’s the most unusual or exotic thing you have grilled or smoked?
I would have to say the most interesting thing I have ever smoked is a whole hog. A whole hog takes about 20 to 24 hours to cook. I have to set the alarm clock for every two hours to check the fire and keep the temperature at a consistent level. But in the end, it is worth it.
Has anyone ever asked you to do an all vegetarian BBQ? Would you accept the challenge?
No, I have never had anyone ask me to do an all vegetarian BBQ. I think I would have to turn that one down. BBQ is about the meat and I would have to stick to tradition.
Pro’s and Joe’s is going to be a fun event. What do you have planned?
Yes, the Pros and Joes BBQ Grilldown is going to be a lot of fun. We are cooking three meats: tri-tip, chicken and pork ribs. We will be sampling pulled pork jalapeno poppers, chicken wings, pork ribs, pulled pork sliders, and tri-tip for the public.
And the ultimate question … What really separates the Pros from the Joes?
I think the biggest thing that separates a Pro from a Joe is if you use gas or wood to cook with. In most professional competitions gas it not allowed. Other than that, anyone can be Pro.
What: Pros and Joes BBQ Grilldown.
When: Sat., May 29 – 11 a.m. to 4 p.m.
Where: Market Street Demonstration Block (In front of the Cascade Theatre), Downtown Redding
Tickets: $10 per person, available at the gate or Jimmy James BBQ Pro Shop (Inside Tropical Palapas), 5136 Caterpillar Rd., Redding. Tickets valid for admission and one taste. Additional taste tickets for sale at the event.
For more information, call (530) 244-9700
Adam Mankoski is a recent North State transplant who feels completely at home here. He enjoys experiencing and writing about the people, places and things that embody the free spirit of the State of Jefferson. He and his partner own HawkMan Studios and are the creators of Redding’s 2nd Saturday ArtHop. Email your North State news and events to adamm.anewscafe@gmail.com.
