BBQ Throwdown 2
Some of the finest self-proclaimed backyard BBQ pitmaster’s will fire up their grills to see who can deliver the best ribs to some serious BBQ judges. Those interested in participating should download the Backyard BBQ Competition application and submit it to the Kentucky BBQ Festival. Selected participants will be notified by the Festival team in advance of the event.
Judges for the Second Ever Baron of Backyard have been selected. With finely tuned palettes, these three rib aficionado’s will cut thru the smoke to determine who has cooked the best ribs for 2014. The Kentucky State BBQ Festival is proud to welcome:
aka Professor Porkbelly
Author – The Kentucky Barbecue Book
Wes has ingested meaty meals at over 170 Kentucky barbecue places while researching The Kentucky Barbecue Book (2013). In addition, he’s a Memphis Barbecue Network trained judge and has sampled barbecue in Texas, Mississippi, Louisiana, Alabama, South Carolina, North Carolina, Tennessee, Missouri, Illinois, Indiana, Kansas, New Mexico, Colorado, Japan, Korea, and China.
Executive Chef Churchill Downs
With over twenty years of hands on experience in the hospitality industry, David brings a wealth of knowledge and insight to the industry.
Upon embarking on his culinary career David began his training at Dumas Pere School of French Cooking and later continued at the renowned hotel school Ecole Hotelier Tain l’Hermitage in France.
Over the next two decades David continued to develop his craft working along side some of the industries greatest legends, working in North America, Europe, the Caribbean and Asia.
David joined the Levy Restaurant team at Churchill Downs in 2011
Prior to joining the team at Churchill Downs David held Executive Chef positions at Rockefeller Center New York with Restaurant Associates, Executive Chef United Nations Plaza Hotel, and The Palmer House Hilton Chicago.
David’ s expertise extends well beyond the boundaries of hotel and restaurant kitchens in to the world of catering and special events, managing and organizing world class events is one of the cornerstones of David’s career. Recent events include Kentucky Derby 2011, 2012, 2013, 2014, Super bowl 2011, US Open Tennis, PGA Championships, 2008 Beijing Olympics, 2010 Vancouver Winter Olympics, 2014 Sochi Games, Chicago Gourmet, Red Bull Air Races, Lollapalooza Lexus tour, and a full range of large scale off premise events.
Mikeska’s Bar-B-Q Inc. and Mikeska Brands
Raised in Taylor Texas, and son of the dean of Texas Pitmasters, Rudy Mikeska, Tim learned to cook at an early age and grew up making sausage and catering Texas Bar-B-Q with his father. Tim is a 5th generation master butcher and sausage maker. Rudy taught his son Tim how to make sausage when he was only 7. By 12, Tim could break down a whole beef carcass. Tim has served US Presidents, US Congress, Texas Governors, British Royalty, Texas Legislature, actors and famous musicians throughout the United States. He has also served his Texas Bar-B-Q in England, Germany, Bosnia, and Canada. He has served events of over 21,000 guests. Tim has been featured on the Food Network’s Food Nations program with Chef Bobby Flay, The Travel Channel with Chef Andrew Zimmern, the Emmy award winning “Masters of Texas Barbecue,” the CBS Early Show and 4 books about Texas Bar-B-Q.