Estel’s 14th Annual Cook-off: Judging Ribs After Dark

Late Friday afternoon, I was in a rush. To get to the 14th Annual Estel’s BBQ Competition where I was going to sit on the judging panel. I love this event. I was a judge at the first one…that happened because of a trash-talking bet between oldfriends. That first one was pulled together at the last minute, and they even pulled a tourist or two off the beach to judge.

See: A Rib BBQ Cook-Off at Estel’s Dine By the Sea: First Annual? (Look how young everyone is!)

It’s grown every year. But this year was a BIG difference…especially for me. This year’s event shifted from an early morning event (for the grillers) with the ribs served at noon to an evening judging, with ribs coming out at 5:30 p.m.

I am not a nighttime person. In fact, I’m usually finishing up my at-home early-bird dinner at around 530pm. I rarely RARELY go out in the evening.

It always reminds me of that funny tweet: “Was just invited to an event that doesn’t start until EIGHT. In the EVENING. I’m sorry but not all of us are on COCAINE”

But when Charles, the owner of Estel’s, called…I said yes. Of course I did. Where else could I taste nine different ribs and flavors – with chefs from San Pedro, Placencia, Texas, Kansas City and Japan. AND judge side by side with true San Pedro luminaries like our Mayor, Jennie, the renowned chef from Elvi’s Kitchen, and Eiden, the host of San Pedro’s morning show on Reef TV. Who are all cousins…in true San Pedro style.

I was late…my pictures are…what they are. I didn’t get enough but there are plenty that are pretty cute.

The weather has been VERY cool for Belize but just beautiful. The north winds keeping the beaches looking gorgeous.

Some folks were already finished…ribs in the kitchen…I got some quick photos!

Argh! I asked folks where they are from but did not write it down. Do better Rebecca…DO BETTER!

Flash back to 2012….Jim hasn’t aged one day!

Ok…no more flashbacks. Toshiya was finished…he was chatting with his friend from Pasta Per Caso restaurant in Caye Caulker!

Folks came prepared! Imagine bringing this case of implements on a plane? Serial killer or BBQ contest entrant?

At least customs wanted to take a closer look…

Kansas City in the house! Kansas City BBQ is defined bya diverse, “low and slow” smoked meat tradition, defined by a thick, tomato-based sauce, often sweetened with molasses, and the signature, caramelized “burnt ends”.

Yes please. That’s EXACTLY what I want. I wonder if he was LETTER F – the meat was WELL done…and so sweet and carmelized and delicious. Almost like rib candy.

It is serious business – and the one I chose as my first place – wasn’t loved by the rest of the table. At all…

This is impossible to read but NIGHT IS HARD! Each rib was scored on Appearance, Tenderness, Flavor and Overall Impression. It’s SERIOUS BUSINESS.

And take a while to score. I tasted them all…and tasted again. And gave the potato salad a 10/10. (Made by Estels 🙂 )

I chatted with a few folks. Even meeting a woman with a condo at Grand Caribe who WROTE A NOVEL that takes place on the island. Take a look at the cover – it has the Essene Way Whale on it!

If you don’t know about Essene Way – you gotta read about it. It’s a crazy, only-in-Belize story.

I’m excited to read the book.

And then I slipped out. Many were still eating…

It takes a long time to serve all these ribs!

And stopped to put on my socks as I headed into the north wind.

COLD. It is legitimately FREEZING for an island in the Caribbean.