Bucks and BBQ returns
By Judy Jurek
Fun, fun, fun! That aptly describes the annual Bucks and BBQ Cook-off, a true Texas championship pit master match! Where there’s fire there’s smoke, and where there’s smoking pits there’s barbeque, and plenty of it. You wouldn’t expect anything less.
Excitement and anticipation will fill the air along with aromatic smoke enticing scents of pecan, oak, mesquite, apple, hickory and/or a combination of such. Whiffs of chicken, sausage, pork, brisket, and coffee drift within the smoke, stirring stomach rumbling, whether you’re hungry or not.
“We’re excited to see the smoke rise again on the TTHA’s Bucks & BBQ cook off,” said Bucks & BBQ event coordinator Jennifer Beaman. “Teams from all over the great state of Texas come to compete for the title of Best BBQ in this competition. This truly is one of the best cook offs to attend and we hope to see you there!”
There are multiple ways to participate so make your plans now. It takes place March 4-5 at the National Shooting Complex on 5931 Rolf Road in northwest San Antonio.
Ladies – don your aprons to test your barbeque talents against men claiming to be the best cooks. We know better! With today’s pellet cookers there’s no reason not to get into the ’que-ing competition. Enter your unique wild game creation alongside the other category entries. Many ladies participate as team members, some are head cooks, but no one recalls an all-female team. Make yours the first.
The 2021 Bucks and BBQ was canceled due to COVID-19 restrictions in place at the time. This year’s event is hoping to be bigger and better than ever as folks are anxious to get outside and back into a somewhat familiar routine once again. Mark your calendar now for this great cook-off!
Contest grows
An instant success, the contest has grown while gaining quite a reputation. This year it serves as a sanctioned Champions Barbecue Alliance (CBA) cook-off. Cookers and their cheering sections come from across the state. Each member of every team (up to 5 people per team) will receive a 1-year TTHA membership.
Many creative cooking apparatuses decorate the area designated for the teams. Revolvers, trucks, animals, sports, and other ingenuous pits serve the purpose while sparking lively conversation. Team names are as interesting as some of their pits. Monikers such as Bent Nail BBQ and Comin in Hot were Grand and Reserve Grand Champions respectively in 2020.
Danny Luera’s team, Inhognito, has been competing in this cook-off since its inception in 2011. They have placed often within the top 10 places awarded in each category. Showmanship adds to the flavor of the atmosphere as many teams dress alike and/or adorn their cooking area quite extensively with a common or unusual theme. It’s all fun.
Bucks and BBQ is a way for deer hunters—as in buck chasers—and others to bring in spring by celebrating the end of another deer season. Taking home a bit of cash if you’re a top cooker adds inspiration and livens up the competition. This year over $11,000 will be paid out.
Five categories in which to compete: Brisket; Half Chicken; Pork Butt; Pork Spareribs; and Wild Game. Wild game may consist of any dish cooked on a pit using whitetail, axis, elk, dove or quail. This category is wide open. It’s amazing some of the delicious and ingenious dishes prepared. For the brisket, chicken, pork, and ribs, CBA has rules about how much meat and how it’s presented, so every team is on the same playing field.
In addition to the cook-off, TTHA has partnered with Fletcha Brothers to have a 3D archery tournament on Saturday, March 5. There is a fee to participate but many prizes will be offered. Bring your bow and try your bull’s-eye skills against those of others. Just another way to join in the festivities.
More Info
The Bucks & BBQ takes place from 9 a.m.-5 p.m. Saturday, March 5, 2022, at the National Shooting Complex, 5931 Rolf Road, San Antonio, Texas; 210-688-3371;www.nssa-nsca.org
For more information or to become a BBQ judge, visit www.TTHA.com/Events.
All registration for the 3D archery tournament occurs on site Saturday, March 5, 2022.
