Yesterday we were judges for the third straight year in a row at the 11th Annual "Smokin on the Rio" Texas State Championship BBQ Cook-Off!

Smokin’ on the Rio State Championship BBQ Cook-Off was established in 2004 by a group of local businessmen with the goal of raising money in support of youth agricultural projects in the Rio Grande Valley. The profits generated from the event have been used to purchase student projects at the Rio Grande Valley Livestock Show’s Sale of Champions. Smokin’ on the Rio feels it is very important to promote the involvement of students in the agricultural lifestyle that develops leadership, responsibility, and dedication. In 2013, at the Sale of Champions, Smokin’ donated over $40,000, making them the #1 buyer of the entire sale for the FOURTH year in a row. In addition, they spent almost $8,000 at the Shop Project Auction and donated most of the picnic tables purchased back to the Stock Show.
In ten years they have contributed to over 400 students with almost $500,000 going to the youth of the Rio Grande Valley.

162 teams from across Texas entered this years cook-off vying for the title of State Champion and being crowned "The Best in Texas".

I guess each team has their personal reason(s) for participating!

Over $10,000.00 was awarded in prize money as well as bragging rights in the following categories.

PRIZES PER CATAGORY

Brisket

1st Place $1,000.00 & Trophy
2nd Place $500.00 & Trophy
3rd Place $250.00 & Trophy
4th Place $150.00 & Trophy
5th Place $100.00 & Trophy

Ribs

1st Place $1,000.00 & Trophy
2nd Place $500.00 & Trophy
3rd Place $250.00 & Trophy
4th Place $150.00 & Trophy
5th Place $100.00 & Trophy

Chicken

1st Place $1,000.00 & Trophy
2nd Place $500.00 & Trophy
3rd Place $250.00 & Trophy
4th Place $150.00 & Trophy
5th Place $100.00 & Trophy

Fajita

1st Place $1,000.00 & Trophy
2nd Place $500.00 & Trophy
3rd Place $250.00 & Trophy
4th Place $150.00 & Trophy
5th Place $100.00 & Trophy

Pan De Campo

1st Place 25% of the Jack Pot
2nd Place 20% of the Jack Pot
3rd Place 15% of the Jack Pot
4th Place 10% of the Jack Pot
5th Place 5% of the Jack Pot

Beans

1st Place $500.00 & Trophy
2nd Place $250.00 & Trophy
3rd Place $125.00 & Trophy
4th Place $75.00 & Trophy
5th Place $50.00 & Trophy

Carne Guisada

1st Place 25% of the Jack Pot
2nd Place 20% of the Jack Pot
3rd Place 15% of the Jack Pot
4th Place 10% of the Jack Pot
5th Place 5% of the Jack Pot

OTHER AWARDS

People Vote Tickets Trophy

Grand Champion – $1,000.00 & Trophy

Joan and I had a great time as some of our friends joined us for this years BBQ Cook-Off in Mercedes, Texas.

These two cow pokes were rounded up wandering among the numerous cooking teams.
Linda and Bill Gerling.

We had a lot of fun meandering around the grounds visiting several of the 162 teams competing. So many of them were eager to share their cooking experience(s) and even secrets. They freely shared their samples with you and were just having fun enjoying life.

Let me tell you - These people are serious about BBQ!

You could do a documentary on the styles of smokers and why they feel theirs is the best.

Dual exhaust is better?

May be you only need single exhaust!

Fajitas getting the final touch before entry time.

Everyone has "Their" way/style to BBQ.

Cutting the Fajitas into nice even slices to be entered for judging.

We better get going - so we can be ready to judge the various categories as they are entered.

OOPS! Got side tracked again - Oh Well!

We weren't late for the Fajitas category.

Cow bells - In case anyone gets lost I guess!

Studying our ratings documents before judging starts.

Here come the 162 entries. No - we didn't try 162 samples. Our table "B" sampled only 16 of the entries.

After the Fajitas, we went back out to the cooking area to mingle and sample some more - we were pigs!

The "Beans" aren't like back home, But very good non-the-less. Gee Joan save some for me!

We weren't lacking for free samples - Hot off the barbe!

Ha Ha - You should have asked what you were trying first! There are things being BBQ'd that never make it in a category for official judging. We sampled some wild boar this year known as Javelina

It was actually excellent. A very light mild meat tasting like pork and chicken combined.

This is the "OFFICIAL" judging position one assumes in anticipation of the arrival of the entries. Joan, Linda and Bill Gerling with Judy Holmberg. Bring on the Chicken!

Entries will only be accepted during a specified window. Waiting for the clock to signal entry time.

NOW - Here come the entries!

Each one is carefully looked over by an official. Skin broken or tip of wing is clipped off - IT IS REJECTED!

Hurry Up - We are hungry!

Finally - The entries are in on time and the chicken is ready to be judged.

One of the REALLY nice friendly judges.

Lots of volunteers who were serious about BBQ as well.

Its not fair to buddy up with the competitors and judge too. But the free BBQ samples are soo good!

Dick and Judy DeRose with Ted and Judy Holmberg and Joan. Common Ted don't be shy, just because you heard there was a "MYSTERY" meat category as well. See Judy is all in.

YUP - we've assumed the position and getting ready for ribs next.

Here come the rib entries!

Why is it taking soo long to get them to us!

OMG - He has to count the number of ribs before being accepted.

The ribs were great, but when it came to the final category "Brisket" - only Dick and Judy DeRose, Joan and I were left on our team as the others where too BBQ'd out to eat anymore.

Somebody has to do this.

Every year there is a homemade quilt raffled off at the end- Each is truly a work of love and art.

And so ends one more year of "Smokin on the Rio".

Today we got to see the USS Forrestal a 1,063 foot aircraft carrier pass through the Port of Brownsville shipping channel, located at the southern tip of South Padre Island, on her last voyage.

The USS Forrestal (CV-59), formerly AVT-59 and CVA-59, was the first of the Navy’s “supercarriers”. The Forrestal was launched in 1954 from Newport News Shipbuilding and Drydock Co. in Virginia and commissioned in 1955. The supercarrier was named after former Secretary of the Navy James Forrestal and was the lead ship of her class of aircraft carriers. The other carriers of her class were the USS Saratoga, USS Ranger and USS Independence. She superseded Japanese carrier Shinano of World War II vintage as the largest aircraft carrier ever built by full load displacement and was the first to specifically support jet aircraft.

Last October, the Naval Sea Systems Command announced that All Star Metals located in the Port of Brownsville, Texas, was awarded the Navy contract to dismantle the Forrestal.

USS Forrestal in her prime!

Here the pilot boat heads out into the Gulf of Mexico to "Pilot" the big sea going tugs with the supercarrier in tow gently through the Port of Brownsville shipping channel.

Our first glimpse of the supercarrier entering the channel.

This picture makes the row of palm trees seem like match sticks.

Here is the sea going tug that towed the USS Forrestal from Philadelphia to the Port of Brownsville.

The supercarrier makes the USS Coast Guard facility look sooo small!

Close up showing a tug on the starboard side used to help ensure the carrier's position is correct as it negotiates a slight turn in the channel. Look closely - see the two people standing on the deck?