Woodward, Okla. —
The Woodward Moose Lodge is inviting all barbecue enthusiasts to come out and participate in their "Smokin' Bar-B-Q Competition" on the Friday and Saturday.
Mickey Thomas, Moose Lodge governor, said the competition is open to the public.
He said contestants need to arrive at the lodge by 3 p.m. on Friday. Because while the actual contest isn't until Saturday, on Friday evening there will be a freestyle "Cooks Grazin' Sampler," where the public can come to the Moose Lodge and sample the various dishes that the cooks have prepared.
"The cooks can prepare anything that they want and the public is welcome and to eat will just cost them a freewill donation," Thomas said.
The grazing will begin at 6:30 p.m. and last until all the dishes are gone.
But while Friday will be an open cooking session, the barbecue contestants will be limited to 5 food categories for judging on Saturday.
"Ribs, chicken, brisket, pork butt and beans are the different categories and there will also be an overall winner picked, too," Thomas said.
He said that this will be an official contest, with the Moose Lodge having based the rules from other barbecue contests around the country.
"We will be having a cooks' meeting at 7 p.m. on Friday to go over the rules, which one is that each contestant must have a fire extinguisher on hand," Thomas said.
In addition, he said that contestants must provide their own cookers and are limited to use of charcoal or wood for cooking. No electric or gas cookers will be allowed, he said.
On Saturday, the public is welcome to check out the contest and enjoy a pulled pork lunch prepared by the members of the Moose Lodge from 12 p.m. to 1:30 p.m. for a small fee.
Contestants will then begin turning in their dishes beginning with beans due at 2 p.m., chicken at 4 p.m., ribs at 4:30 p.m., brisket at 5 p.m and pork butt at 5:30 p.m.
The judges will then deliberate over all the deliciousness before presenting awards for the top dishes during a ceremony at 7:30 p.m. in the Moose Lodge.
For more information on the contest, including how to register, please contact Mickey Thomas (580) 254-1195 or Jack Pierce (580) 504-2012.