Hog Heaven team: (from left): Bob ³Bubba² Cragwall, Reading; George Cook, Kennedy Heights; Mike Hagle, Mason; Ted Hardman, Hyde Park; and Mark Noe, Morrow. Missing is John Augustin, Montgomery. (Brandi Stafford photo) | ZOOM |

        The contest is open to two kinds of cooks: Business and corporate teams (the Big Piggy Pack) and friends and neighbors (Backyard Patio Porkers). They only barbecue pork ribs for the cook-off, which are judged blindly on taste, tenderness, appearance and smell. The cook-off is dedicated to the late Brian Heinecke, the Anderson Township man who helped organize the first event in 1999.

        “He was the one who suggested we do a rib cook-off since there was nothing like it in the area,” says Barb Griffin of the Blue Ash Recreation Dept.

        An aficionado of all kinds of smoked and slow-cooked meat, Mr. Heinecke was a certified barbecue judge who traveled to cooking contests around the country. He died in November 2000 from cancer, and friends and family ate pulled pork and beef brisket at his wake. This year, Blue Ash is donating the $100 cook-off entry fees to the American Cancer Society in his honor.

        Mr. Heinecke loved barbecue competitions not only because he respected the art of slow, outdoor cookery, but because he loved to eat it. And in Blue Ash, the competing teams will treat the public (at least those who ask nicely) to a rib or two late Sunday afternoon, about 3-5:30 p.m. While there will be non-competing restaurants selling barbecue at the Summerbration, the competitors aren't allowed to charge for their smoky creations.

        That's right. These cooks have to give their best barbecue away.

        If you go looking for a bite of ribs, you might first snuggle up to a team called Hog Heaven. This group of six friends won the Community Rib Cook-Off last year, and they just returned from a strong performance at the “Memphis in May” International Festival, probably the most prestigious barbecue contest in the land.

IF YOU GO

• What: Community Rib Cook-Off.    • When: Noon-6 p.m., Sunday .    • Where: Towne Square, Blue Ash (corner Hunt and Cooper roads).    • Miscellaneous: Teams will offer free rib samples from 3:30-5:30 p.m. Cook-off champion announced at 7:45 p.m. on the main stage.    • Information: 745-8649.

        Their first time out in Memphis, last year, Hog Heaven failed to place in any of the cooking categories. This year, the barbecuers came home from Tennessee with a 14th place finish (out of 37) in the rib competition, third place in “hot wings” and second place in “tomato sauce.” Not a bad showing for a bunch of Yankees relatively new to the barbecue circuit.

        There is a story behind Hog Heaven's barbecue sauce entry. The team went to Memphis this month with two sauces: the raspberry-flavored tomato sauce created by Ted Hardman of Hyde Park and the apricot-based sauce concocted by George Cook of Kennedy Heights.

        They couldn't decide which sauce to enter, so they took samples to two friends in Memphis, also barbecue fanatics. Hog Heaven asked the friends which sauce they liked best, and the folks from Tennessee voted for Mr. Cook's apricot-flavored sauce.

        So guess who placed first in the sauce contest? The friends from Memphis, a k a the “Any Pork in a Storm” team.

        Now, Mr. Hardman claims those tricky Memphians chose the apricot sauce because they knew their sauce could beat it. He believes his raspberry sauce would have won. Meanwhile, Mr. Cook maintains his sauce is still the best.

        We don't know which sauce Hog Heaven will slather on its pork at the cook-off in Blue Ash Sunday. We may have to sneak a rib or two to find out.

       The City of Blue Ash will accept entries for its Community Rib Cook-Off until Thursday. Fees are $100 per team, made payable to the American Cancer Society. Pork ribs will be provided to teams. Information: Barb Griffin, 745-8649 or bgriffin@blueash.com.
       

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