One of the humorous signs I spotted on BBQ equipment at the Minnesota in May BBQ & Cheese Festival in Faribault.
FROM TEAM “Drop It Like It’s Hot BBQ” of Little Canada to “The Oinkologists” from Rochester to the “Uff da- That’s Good Barbeque” from Anoka to “Rebel Fire Que’n Company” from Lake City to “The Heat Is On” from North Saint Paul, the creative names of teams competing in the Minnesota in May BBQ & Cheese Festival in Faribault this weekend simply amused me.
Some 63 – 65 teams, depending on who you asked, vied for $10,000 in prizes during the Kansas City Barbeque Society sanctioned event at the Rice County Fairgrounds in Faribault on Friday and Saturday.
My husband and I each ordered pulled pork sandwiches from two different vendors for a taste-test comparison. Hog Wild BBQ and Grill served up a smoke-flavored, ham-like sandwich (above right) while Daddy O’s BBQ Shack presented a pork roast-like sandwich which I flavored with a North Carolina sauce crafted by Jeff LeBeau from The Depot restaurant in Faribault. We each really liked our distinct sandwiches. However, the bun from Daddy O’s rated far superior to the one from Hog Wild.
This year the Faribo Drag-On’s car club moved its annual show to the fairgrounds as part of the BBQ fest.
From the tantalizing aroma of grilled and smoked meat to the savory taste of pulled pork sandwiches purchased from vendors to the friendliness of the BBQ teams to the tasty cheese samples served by area cheese makers to the 165 classic cars and trucks in the car show, it was an event that truly impressed my husband and me. You can bet we’ll be back next year for the third time.
Mark Born, who started the Minnesota in May BBQ contest 12 years ago.
Mark Born of team “The Heat Is On” from North Saint Paul has been participating in BBQ contests like this for 15 years and has the hardware to prove just how much he’s advanced from backyard smoking of fish and other meat. He’s a multiple grand champion BBQer in seven states and today competes in upwards of two dozen competitions annually as far away as New York, Florida and Las Vegas.
Not only that, 12 years ago Born started the Minnesota in May BBQ competition which has also been held in Cambridge and Austin. For the past two years, Faribault has hosted the event, this year adding cheese to the fest.
Fest-goers could sample and buy cheeses from Caves of Faribault, Alemar Cheese Company of Mankato and Shepherd’s Way Farms of Nerstrand at the cheese shack.
Judges evaluated 10 entries in the Grilling with Blue Cheese Contest. Each entrant received 9 ounce of St. Pete’s Select blue cheese from Caves of Faribault to use in preparing an entree or side dish.
Entries like this one in the Grilling with Blue Cheese contest were judged on appearance/creativity and taste.
Russ and Marti (no last names given; they’re judges) traveled 1 ½ hours from Forest City, Iowa, to judge their 32nd BBQ contest in seven years. As certified volunteer judges, they evaluate the BBQ entries for taste, tenderness and presentation/appearance. They try, they say, not to be too subjective in judging the foods which are delivered, six to a judge, in plain white Styrofoam boxes. Contestants who try “something too fancy” in presentation risk disqualification, Marti says.
And why does this Iowa couple judge BBQ competitions?
“You can’t buy barbeque like this anywhere in the country,” Marti says, explaining that the competitors use the best meats, the best everything, when they compete.
Talk to the BBQers and you’ll learn that some are competing for the first time while others have been at it for years, even decades. They all smoke/grill an abundance of meats, assuring the just-perfect entry to submit to judges.
A BBQer’s extra beef brisket not entered in the competition.
These folks are serious BBQers, pulling into the competitions with over-sized grills and bags of charcoal and secret BBQ recipes they won’t share.
But they also like to have fun.
The Oinkologists, brothers Andy and Mike Braun from Rochester and Hugo, brought along their “lucky pig.” It was their second competition, but first time using their good luck charm.
This pig, which oinks when you pass by it, rested on the hood of an old pick-up until 2-year-old Piper’s mom showed her daughter the pig. After initially backing away from the mascot for team “Drop It Like It’s Hot BBQ,” little Piper eventually petted her papa’s pretty pet pig. Try saying that three times: Piper petted her papa’s pretty pet pig.
A member of Rebel Fire Que’n Company of Lake City, in her fifth year of competing.
“It’s so kicked back,” my husband judged as we meandered among the BBQers’ tents and campers and BBQ equipment Friday evening and Saturday afternoon.
He’s right. The Minnesota in May BBQ festival rates as fun and kicked back—for both contestants and spectators.
DID YOU ATTEND or participate in the BBQ fest in Faribault this past weekend. If so, what did you think of the event? If you’ve attended/competed in a BBQ fest elsewhere, tell us about it via a comment.
© Copyright 2012 Audrey Kletscher Helbling
Minnesota Prairie Roots 
OO a tongue twister and some fantastic food! i won’t show this post to my pigs though.. !! c
Yes, best not show it to your pigs.
Because of your post last week, we decided to check out the BBQ competition on Saturday. We had never been to one before. We had hoped to be able to view more of the competition, but when we happened to pass by an open door in the building where they were judging, we were not allowed to watch. I didn’t realize that part was so secretive. 😉 We also ordered from Hog Wild, and while the meat was tasty, I totally agree with you about the bun. (Mine was very dry!) We enjoyed the cheese samples, and left with some squeaky curds. Upon your recommendation, we also stopped at the Faribo Woolen Mill. How nice to see it back in operation!
Thanks for the suggestions about the event. We had a lovely day.
Well, this is fantastic that you attended the BBQ fest per my recommendation and enjoyed the event. I didn’t even attempt to get into the judging area. Last year the judges were under a tent and my husband and I, by accident, nearly wandered inside. I agree that viewing the judging would be interesting. But I suppose they want to keep out possible outside influences. Anyone know? I didn’t ask the two judges I spoke with and I should have.
Yup, that Hog Wild bun has to go…
Aren’t those cheese curds delish? Glad you sampled and purchased some cheese.
We also stopped at the Faribault Woolen Mill store on our way home. So you can watch for a forthcoming post with photos of the “new” retail store. What did you think of it? Me? Loved it.
I wasn’t sure how to spell Faribo/Faribault for the woolen mill. I have an older blanket from there, and it says Faribo on it. I forgot to pay attention to the spelling when we were there.
I totally understand your confusion on the spelling. My husband and I were just discussing this very topic after we were there. I wondered why it had been “Faribo” Woolen Mill at one time. He thought because that’s how the French word “Faribault” is pronounced. I, for one, am glad to see the correct name of Faribault given to the woolen mill.
I really need to go to this next year. It looks fantastic! Plus, I love that cheese. 🙂 If they ever need a non-professional judge I am totally in.
I don’t think it’s all that difficult to become a certified judge. I believe you simply have to attend several hours of training. You don’t need to be a chef or a foodie or a restaurant owner or anything like that. I would expect that you need to love BBQ, though.
Why oh why did I read this when I was hungry… now I’m even more hungry, Now if only I had me some yummy BBQ something 🙂 Looks like such a fun time
The fest was fun and the BBQ mighty tasty.
I have never attended something like that. Such a piece of Americana!
There’s a BBQ contest planned in Worthington, in September, I believe.
Really? I must check that out!
You can go to the Kansas City BBQ Society website and they have a list of events. There are more competitions before the one in Worthington. The Med City & Musicfest in Rochester is fun, that is August.
I’ve been to the website and am aware of the additional BBQ events in Minnesota. Thanks, though, for directing Minnesota Prairie Roots readers there.