The sweet, smoky scent of grilled livestock hovering over Morgan
Hill, plus a boisterous air of friendly competition and eager
ingestion characterized the largest barbecue cook-off in West Coast
history Saturday.
The sweet, smoky scent of grilled livestock hovering over Morgan Hill, plus a boisterous air of friendly competition and eager ingestion characterized the largest barbecue cook-off in West Coast history Saturday.
The No Bull BBQ Cook-Off, a nationally recognized barbecue contest sanctioned by the Kansas City Barbecue Society, brought about 18,000 visitors to the Community and Cultural Center, according to event organizers. With 66 registered teams from all over the state competing only to win enough money to cover their expenses for the weekend – and pride – the second annual event has already become one of the biggest of its kind.
“You have made history,” event organizer Rick Gilbert told the crowd assembled for the cook-off’s closing awards ceremony. “This is the biggest (barbecue) event ever on the western coast.”
Winning the overall best barbecuer award and a $500 prize was the Slap Yo Daddy team from Diamond Bar. The same team won the top award last year, and Slap Yo Daddy barbecuer Harry Soo said the key is the “consistency” of their grilled meat across the four main categories – ribs, pork, chicken and brisket. The team also took first place in the pork category, as well as second place in chicken and ribs.
Soo and grill partner Benny Adauto were pleased with the win.
“The strongest teams in the West were here,” Soo, an information technology manager by day, said.
Of the five teams from south Santa Clara County competing, Huminie’s Hogalicious based out of Gilroy took home the most awards, including third place overall and first place in the ribs category.
“We’re thrilled,” said the team’s Adam Hollman, who noted Saturday’s cook-off was only their second attempt at a professional contest. He said the prize money might “help us break even” on their costs to compete.
But among these barbecuers, there’s more on the line than prize money. “This isn’t about money at all, this is about bragging rights,” Butch Richardson of Huminie’s laughed earlier in the day.
Most teams showed up Friday night, ensuring enough time to prepare and cook the meat. Kevin O’Grady of the Royal Smokin BBQ of Morgan Hill said he started cooking brisket about 4 p.m. Friday and let it cook until about 12 p.m. Saturday.
Royal Smokin won fourth place in the pork category.
The event, which was sponsored by the Morgan Hill Chamber of Commerce, also included live entertainment both Friday night and throughout the day Saturday, plus a variety of retail and cuisine vendors.
Marisela Rojas came to the cook-off from San Jose, with her daughter, two grandchildren and niece. They came simply for the food.
“We came to sample some barbecue,” said daughter Naila Rojas, adding that her 5-year-old son was in awe of the No Bull happenings as the event resembled cooking shows on television he enjoys watching.
Cook-off organizers and barbecuers who attended the inaugural No Bull event last year said they were better prepared this time around. Last year, about 3,000 people were expected, though the true number of attendees quickly doubled that. Cookers who ran out early at last year’s cook-off brought extra meat this time.
Many patrons and spectators enjoyed what they sampled. At Saturday’s opening bell, little barbecue aficionados Madison Ramirez and Mason Santos walked with Teri St. Cloud from their Fifth Street home first to the Farmers’ Market near Third Street to grab some carrots and headed into hog heaven. Madison munched on a carrot and said she liked the smell of roasting peppers, while Mason said he is excited for the steak and beef.
“We’re teaching them about their senses, and they’re reading all of the signs,” St. Cloud said. “You can smell the barbecue from our home, it’s just a perfect day.”
Mason chimed in, “This right here is our backyard, Mom.”
No Bull BBQ judge Dimitri Grekoff was incognito Saturday morning watching as last year’s grand champion Slap Yo Daddy worked on their chicken. For Grekoff, a Kansas City Barbecue Society certified judge, the tenderness of the meat and “the proper balance of smoke and flavor” is what his taste buds are looking for.
And his taste buds have seen it all – from the deep South to back East – Grekoff has a well-rounded palate and said California barbecue is too sweet.
“I want to taste the meat, not the sauce,” he said.
Quizzing Soo of Slap Yo Daddy were Doug and Barbara Drummer of Santa Clara. Doug is a backyard barbecuer and returning No Bull patron; he comes to get tips from some of the best.
The top dish last year, Doug said was Sierra BBQ who served their meat with beans; “I’m not a big bean fan, but I’ll tell you what,” Doug said shaking his head in delight.
The Drummers said they arrived in Morgan Hill earlier this morning than last year to beat the out-of-town crowd and to get in line just in case the meat runs out again. The Morgan Hill Chamber of Commerce said need not worry – they have doubled food and drink vendors this year.
“We only had coffee and oranges for breakfast,” Doug said.
The winner of the people’s choice award, determined by lay judges among the thousands of visitors who voted for their favorite, was Big Ed’s Buzzard BBQ of San Jose.
The top 10 winners in the best overall category were:
- Slap Yo Daddy BBQ, Diamond Bar
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Woodhouse Barbecue
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Huminie’s Hogalicious BBQ, Gilroy
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155 South Bar-B-Q, San Jose
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All Sauced Up, Valencia
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Brazen BBQ, San Diego
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Rock’s Barbque, Newark
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Leftcoast Q, Banning
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Smokey Luv BBQ, Novato
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Big O’s 2HOT4U, Meridian
Check back later for a complete list of winners.
View more photos of the No Bull BBQ Cook-Off at our
