Bayou BBQ Bash cookers, crowd kept fired up despite rain threat

The Saturday afternoon crowd at the Bayou BBQ Bash in Morgan City was entertained by Don Rich.
(The Daily Review Photo by Harlan Kirgan)

The brisket entries were the last to be judged during Saturday’s Bayou BBQ Bash in Morgan City. Standing in the referee’s uniform is Andy Hollerman, certified head judge of the Louisiana BBQ Cookers Association. Hollerman is with Don Tellman, founder, along with his wife, Mata, of the Morgan City competition.
entertained by Don Rich.
(The Daily Review Photo by Harlan Kirgan)

Corey LeBoeuf, left, and Keith Gallicio, both of Houma, were cooking for Subsurface Tools of Morgan City during the Bayou BBQ Bash on Saturday.
(The Daily Review Photo by Harlan Kirgan)

Winners listed

The third annual Bayou BBQ Bash survived the threat of bad weather and ended up being as much of a success as organizers could hope for under the circumstances.
Rain threatened to cause a lower turnout this year than last year, Don Tellman, one of the organizers, said.
“We were afraid we would not have a crowd to make it work … we depended on local people who will come as long as it is not a hurricane. And they came,” he said.
The event held in downtown Morgan City on the corner of Second and Greenwood streets, is a fundraiser for and sponsored by the St. Mary Parish Chamber of Commerce.
Lisa Patterson, marketing director of the chamber, said Friday night the crowds were “chocked-full with standing room only” for the live entertainment. “Saturday morning started slow because of the weather,” she said. But as the weather cleared, the crowds grew. “There were about 3,000 to 4,000 people that attended. I think it finally equaled out to last year’s attendance.”
Déjà Vu began the musical entertainment Friday evening. Saturday morning Seabrook performed followed by an afternoon performance by Don Rich.
“The musical entertainment brings in the crowd. Plus they have plenty of food and refreshments,” Tellman said.
Along with the live entertainment, there were arts and crafts booths, food and beer booths, and plenty of other events complementing the major component of the event; the barbecue cook-off competition that is an International Barbecue Cookers Association sanctioned state championship event.
There are about 20 competitions held in Louisiana each year, Tellman said.
Andy Hollerman and his wife, Lynn, are certified head judges for the Louisiana BBQ Cookers Association.
As the judging neared completion, Andy Hollerman, a physics professor at the University of Louisiana – Lafayette, said, “We had no problems. It has been a good day. The rain let up and the sun came out a bit.”
Hollerman also weighed in on the secret of a good barbecue.
“You know what it is, you don’t put anything too outrageous on it,” he said. “Keep it simple. Go with what you like. Salt and pepper goes a long way. If you see of these briskets over here you are going to see briskets with nothing but salt and pepper on them. Maybe a little bit of garlic.”
Hollerman added, “You know what you like. You don’t like a lot strange stuff. It may sound good on a TV program but when you get down to it a lot of us like basic food like our mother made.”
Other cooks offered their insights on barbecuing and being a part of the event.
Corey LeBoeuf and Keith Gallicio of Houma were cooking for Subsurface Tools of Morgan City in their second Morgan City competition.
LeBoeuf said, “It is fun to take something from raw and make somebody enjoy it.”
Gallicio added, “And, how many people can take the same piece of chicken and cook it hundreds of ways.”
LeBoeuf said the secret to good barbecue “is the love you put in it.”
There were 32 cooking teams participating in the competition, Tellman said. While some of the Texas teams did not make it because of the weather, all but one of the Louisiana teams expected to show up arrived to participate, he said.
Clint Guillory of Carencro, was putting the finishing touches on his chicken before turning it in for judging. Guillory called his team, “Consistently Random Barbecue,” adding, “because it is different every time.”
He returns to the Morgan City competition because of Bayou BBQ Bash founders Mata and Don Tellman.
“They are great people. They are well-known on the barbecue circuit. Very loved on the barbecue circuit. I wouldn’t miss their event for anything,” Guillory said.
The secret to good barbecue is up to the individual, he said. “It is always a balance of sweet, spicy, the right amount of smoke and how the judges like your recipe that day. What is first place here one day can be last place somewhere else the next.”
There were about 70 arts and crafts vendors at the event and food vendors were sold out, Tellman said.
“There is a lot of work that goes on to do all of this,” Tellman said. “Mark Stephens worked his butt off with the fire department since last week. The Marine Corps League helped, Lisa Patterson and Donna Myer at the chamber worked their buns off. This was the result of the efforts from a whole lot of people.”
The event serves not just as a fundraiser for the chamber but also as a family-oriented weekend of activities that gives the community another event to look forward to each weekend, Tellman said.
Frances Dupre of M C Bank represented the bank with a booth at the competition giving away free samples. “It is a great way to bring bank employees closer together with the community.”
Bob Harrison at Hampton Inn was a big help in getting the event kick-started Thursday night with “Meet the Cooks” at the Hampton Inn & Suites in Morgan City, Tellman said.
“With the Thursday ‘Meet the Cooks’ this almost becomes a three-day event,” he said.
Hollerman said the event has “some of the best cooks and barbecue. I would put these guys up against anybody out there.”
The results of the competition as listed at labbq.org were as follows:
—Grand Champion: Adam Gautreau, Deep South Smokin’ Que.
—Reserve Grand Champion: Clint Guillory, Consistently Random BBQ.
—Corporate Champion: Mark Stephens, Fire & Ice.
—For brisket: first place, Adam Gautreau, Deep South Smokin’ Que; second place, Clint Guillory, Consistently Random BBQ; third place, Steve Crappell, Cameron Cajun Cookers; fourth place, Rhonda Titus, Me, My Chicken & I; fifth place, Edwin Manotas, Smokin’ Coonasses; sixth place, Cody DeLaney, CD’s Cooking; seventh place, Harlan Kappel, East Gate BBQ; eighth place, Tee Wayne Abshire, Tee Wayne’s Cajun Cooking; ninth place, Jason Pettis, Smokin’ Baptist; and tenth place, Brian Lipps, Smokin’ Lipps.
—For ribs; first, Dennis May, Smokin’ N the Dark; Barry Smith, Bayou Boogie BBQ; third, Edwin Manotas, Smokin’ Coonasses; fourth, Leonard Pizzalato, Good Time Bar B Que; fifth, Rhonda Titus, Me, My Chicken & I; sixth, Adam Gautreau, Deep South Smokin’ Que; Jason White, BBQ N’ White; eighth, Brian Lipps, Smokin’ Lipps; ninth, Justin Proctor, Smokin’ Good Times; and tenth, Danny Titus, Roadtoad’s Smoke “n” BBQ.
—For chicken: first, Mark Stephens, Fire & Ice; second, Jason White, BBQ N’ White; third, Clint Guillory, Consistently Random BBQ; fourth, James Cruse, The Master Basters; fifth, Jason Pettis, Smokin’ Baptist; sixth, Brian Lipps, Smokin’ Lipps; seventh, Rhonda Titus, Me, My Chicken & I; eighth, Adam Gautreau, Deep South Smokin’ Que; ninth, Dennis May, Smokin’ N the Dark; and tenth, Edwin Manotas, Smokin’ Coonasses.
—For sauce: first, Brian Lipps; second, Brodie Trahan; third, Steve Hubbard; and fourth, Jim Holland.
—For Kid’s Que (12 and under): first, Lili Shaughnessy; second, Caylen DeLaney; and third, Audrey Cheramie.
—For Kid’s Que (13-15): first, Matthew Abshire; second, Peyton Manotas; third, Caleb Williams; and fourth, Cassidy Smith.

By PRESTON GILL and HARLAN KIRGAN pgill@daily-review.com hkirgan@daily-review.com

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