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|Smokin' Fatties smokes competition in Memphis|
Rhoda Brown's Smokin' Fatties barbeque was such a hit, it got the "people's choice" award at the renowned world championship barbeque cook-off in Memphis.
Not only did Brown's barbeque get the top prize for people's choice, but his team came in eighth overall in the pork shoulder division.
Brown, of Monroe, was joined by wife, Dawn, George Detor, Skip Negrotto, Brian Mulhearn and Sharon Anderson. They competed against 250 other teams during the "Memphis in May World Championship BBQ Cooking Contest."
"We didn't get the grand championship, but we got some pretty good awards by my count," Brown said.
"That's a pretty big accolade," Brown said of the people's choice award. "Some of the biggest teams like Natural Born Grillers didn't get that, we did."
Competing at the cooking contest in Memphis marked Brown's first time to lead his own team. Since 2003, he has cooked for other teams during the world championship cook-offs.
"For the first year competing, to place in the shoulder division, that's unheard of," Brown said. "We got some prize money, a couple of trophies, and of course bragging rights. We're just pleased that Memphis thought it was so good, they gave us top honors."
"That shows I'm doing something right," Brown added.
For the three days of the event, Brown's team spent a total of 42 hours cooking. The first two nights they cooked for 12 hours straight. The third night, they cooked for 18 consecutive hours.
To make the best barbeque, Brown said there are a number of factors involved. Of course, he refused to reveal his secret recipe.
It all depends on the sauce, wood, spices, cook time and even the weather, Brown said.
"The weather has a lot to do with it, believe it or not," Brown explained. "If the wind is kicking up and blowing in your firebox, temperature control can be a problem. If it is too humid, the meat cooks differently. Outdoor temperature affects how slow or fast it cooks. There's a lot of things involved, and when you're cooking for a world championship, every little edge helps."
The world championship barbeque cook-off has been called the "granddaddy of grilling." Brown took a granddaddy of a griller to the event — his 30-foot mobile kitchen, or what he calls, "a state-of-the-art BBQ rig."
Brown and company plan to attend the 2009 world championship cook-off where he will defend his titles. Next year, however, he probably will take along a few more helpers. He also is looking for corporate sponsorships.
Brown currently caters locally at various events and parties that include 20 or more people. For more information about catering, call Brown at 801-8123.