Minnesota Prairie Roots

Writing and photography by Audrey Kletscher Helbling

Fancy pheasant at the BBQ contest June 2, 2011

Members of The Q Crew from Waldorf set up their tent and competed recently at the Minnesota in May BBQ Contest at the Rice County Fairgrounds in Faribault. It is the first time the event has been held here.

HERE’S HOW MUCH LITTLE I know about fancy food. Once while dining out with my 23-year-old daughter, I mistook balsamic vinegar for chocolate. I wondered why chocolate had been drizzled across a plate and served to us with bread.

So when I saw bacon-wrapped pheasant fancily-plated at the Minnesota in May BBQ Contest in Faribault recently, I was beyond impressed. This could have been on any upscale restaurant menu. But this appetizer had been prepared on the grill by an Appleton, Wisconsin, team and sent to the judges in the open class competition.

The artfully displayed bacon-wrapped pheasant prepared by a team from eastern Wisconsin.

This crisscross of raspberry chipotle sauce, bacon-wrapped pheasant and several sprigs of whatever artfully arranged on a square white plate would have wowed even Chef Gordon Ramsay. I was wowed, by the presentation and the taste—love that raspberry chipotle.

My husband and I sampled several meats as we wandered the Rice County Fairgrounds competition site. Chicken. Pork. Ribs. Brisket. And then an apple-topped cheesecake.

Another Wisconsin team handed me a fork and told my husband and me to eat whatever we wanted. They had prepared 60 pounds of meat for the competition, were tired of eating it and didn't want to take any home. So we didn't hesitate to taste some mighty fine BBQ and dug right in.

I wanted to try the apple dumplings tended by Tom Mcintosh of the fancy pheasant team, but those were going to the judges.

Tempting apple dumplings.

All in all, even though I arrived too late to watch competitors grill (due to pouring rain) and prepare their entries, I saw enough to realize you can do a lot with a grill, knowledge, creativity and a love of cooking.

Left-over grilled meat prepared by a team from western Wisconsin.

© Copyright 2011 Audrey Kletscher Helbling

 

2 Responses to “Fancy pheasant at the BBQ contest”

  1. Bernie Says:

    Now isn’t that clever? It would never occur to me to make an appetizer like that. It also had a lovely presence on the plate. I was waiting to hear about the stuff you sampled. Yummers!

    • Audrey Kletscher Helbling Says:

      Yes, that plated pheasant is super clever. I wish I would have seen the other BBQ entries as all were judged on presentation.

      My husband nearly walked into the judge’s tent as we were wandering. The tent wasn’t marked as “judge’s tent,” and I realized just before he stepped inside that these were the judges. Maybe we should have tried to get in…


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