Grill contest helps support Warrior's Weekend (video)

Bianca Montes By Bianca Montes

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

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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