JAMAICAN GRILLERS SET TO TAKE SPOTLIGHT AT THE WORLD’S LARGEST BARBECUE COMPETITION
Team Jamaica HogAholics to compete at Kansas City’s American Royal Barbecue
September 24, 2010 – Jamaica is preparing to spice up Kansas City’s American Royal Barbecue – the world’s largest barbecue contest with more than 70,000 attendees – with island flair and succulent cuisine. Team Jamaica HogAholics is one of the more than 500 teams firing up the grill to compete in culinary contests from Friday, October 1 to Sunday, October 3. The team will participate in the Open and Invitational categories at the event.
“As a destination celebrated for unique culinary techniques and delectable cuisine, it makes sense to have a strong Jamaican presence at the world’s largest barbecue contest,” said John Lynch, Jamaica’s Director of Tourism. “We are excited to showcase our local culinary products that add flavor to our dishes, as well as introduce Kansas City to our tasty Jamaican cuisine. We are very confident that the team will make Jamaica proud.”
The five-member Team Jamaica HogAholics earned its invitation to participate in the esteemed competition after winning the 2010 Appleton Estate All Jamaica Grill Off in Kingston – one of the island’s premier culinary competitions – in June. Jamaica is world-renowned for a similar style of food preparation, known as jerk, done with exquisite herbs and spices, and cooked over a slow, open fire from the aromatic pimento (allspice) branches. The team comprises head chef Christopher Hamilton, of Hamilton's, a popular smokehouse in Kingston; Chris Nakash, Zein Issa-Nakash, Dale Delisser and Richard Harrison.
Attendees who stop by Jamaica’s expo booth will be offered samples of a selection of rich sauces and spices from Jamaican brands such as Pickapeppa, Busha Browne’s and GraceKennedy, along with complementary beverages provided by Appleton and Red Stripe. While the members of Team Jamaica HogAholics are busily preparing dishes for the competition, the Jamaica Tourist Board will be on hand to speak to attendees about the traditional use of the spices, seasonings and sauces used in the creation of jerk dishes, as well as their application in American cuisine. This traditional style of cooking will be incorporated in the team’s chicken, pork ribs, beef brisket, and pork shoulder recipes for the competition.
The American Royal Barbecue will be open to the public on Friday, October 1, with the Barbecue Expo running from 9 a.m. to 10 p.m. Judging will then take place on Saturday, October 2 and Sunday, October 3, followed by the open awards ceremony on Sunday afternoon.
For more information on the American Royal Barbecue visit http://www.arbbq.com. To learn more about Jamaica’s culinary culture go to www.visitjamaica.com.