Grill a mean steak? Smoke some rockin’ ribs? Proud of your perfectly done portabella? Then put your reputation where your mouth is by entering The Santa Barbara Independent’s 6th Annual Sizzling Summer BBQ Contest, this year going down on June 18 at Oak Park.
There are prizes, publicity, and, most importantly, pride for the prevailing chefs, both pros and amateurs, who will be judged by a panel of expert eaters. This year, we are mandating that participants grill their main dishes at Oak Park, to ensure that the on-site challenges are endured by all, and we are also prescribing meat entrée types.
To enter, you must first send us a description of your proposed dish so that we can determine finalists. Here are the categories:
Professional BBQ Pork Plate: Have you ever been paid to cook? Then enter this category. Send a detailed description of your plate, which must include a pork entrée and can include up to three side dishes.
Amateur BBQ Beef Plate: If you have never been paid to cook, then enter this category by sending us a detailed description of your plate, which must include a beef entrée and can include up to three side dishes.
Pro-Am Vegetarian BBQ Plate: Pros and ams alike enter this by sending a detailed description of your nonmeat entrée plus up to three veggie side dishes. Those who enter the above categories may also enter this one.
Send entries to food@independent.com by June 1.