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Grill contest helps support Warrior's Weekend (video)

By Bianca Montes
June 29, 2013 at 1:29 a.m.
Updated June 30, 2013 at 1:30 a.m.

Fun facts about grilling

Man may have grilled before he could speak. Anthropologists say man started roasting meat 1.4 million years ago. Language didn't develop until 200,000 B.C. or later.The most popular weekend for grilling is July 4.The word "barbecue" may have come from the French phrase "barbe a queue" (from whiskers to tail) The term refers to the original method in which a whole animal was cooked on a spit over an open fire.Source:

To Donate

Donations can be mailed to:

Warrior's Weekend

P. O. Box 2052 Victoria, TX 77902

or made online at


First place: $1,000

Chicken: Orange Maple Cookers, Howard Muniz, of Hempstead

Ribs: Flirtin' With Fire, Mary Prayton, of College Station

Brisket: InHOGnito, Danny Luera, of San Juan

Grand champion: $2,000

Flirtin' with Fire, Mary Prayton, of College Station

Reserve champion: $1,250

Trash Can Cookers, Monte Brown, of Sandia

Not all barbecue is created equally - especially in the good ol' state of Texas.

Some pit masters flavor their meats with sweet sauces, some kick up the heat with chilli rubs, and at the second annual Smokin' for Heroes BBQ Cook-off, some grillers added exotic Indian curries to their rubs.

Ernest Servantes of Burnt Bean Co. said he keeps his flavors simple.

"Barbecue should taste like barbecue," Servantes said from the top of his custom, airbrushed by hand barbecue vault and Grill-Meister.

Servantes said the meat should shine, not the toppings.

As winner of the Food Network's Chopped Grill Masters competition, he might know what he's talking about.

Husband and wife competitors Jan and Don Canterbury, of Conroe, said they do not agree about anything when it comes to grilling except the sauces.

Jan makes the sauce and wouldn't dare share the recipe with her husband.

But in the end, the competition is not in the hands of the cooks; it's in the hands of the community.

The event, which is put on by Warrior's Weekend, invites the community to taste food in each category and judge it based on aroma, color, texture, taste and overall appearance.

Last year, about 16 grillers competed, raising about $8,000 for the nonprofit organization, said Warrior's Weekend president Ron Kocian.

This year, at least 82 teams competed.

Honors include a $10,000 payout - a $2,000 grand champion prize, a $1,250 reserve champion prize and first-, second- and third-place prizes starting at $500.



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