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ALL Hail to the Masters! BEEF MASTERS BBQ TEAM CAN MAKE YOUR MOUTH WATER WITH THEIR SLOW COOKED BRISKET
y Margaret Pirtle
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hen the coals start glowing and you hear the sizzle of meat then you know that The Beef Masters team is all on hand to try once more for that coveted, hard-won title of Grand Champion at the third largest barbecue cook-off in the world at Reliant Center. The smoky pits of slow roasted brisket is their battlefield as they ply the rubs and secret sauces which are guaranteed to send everyones appetite on to high alert. There is no china or crystal in sight, just loads of paper plates, spices and fingers ready to grab a hunk of brisket or a pork rib and chow down.
BY MARGARET PIRTLE
For over thirty years, this team of men have waged war with all the other teams, each trying to be crowned the best. The contest isn’t for the fastest - no not by a long shot. Good brisket takes time. And during those long hours that begin before the sun rises, the aroma’s lift and snake throughout the tents and pits, and by afternoon people begin to drift into the area hoping for a taste. For three days each year, the Beef Masters take
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their cooking skills and juggle the balance between sweet and smoky, tender and firm, spiced and sauced. This year they are hoping they have the best mix and that they will win. But win or lose the contest, their brisket is always a winner in the mouths of those who get a chance to taste some of the best BBQ Texas has to offer. hB
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