The annual Rib-Off was held by the Lake Orion Boat Club last Saturday. Ten cooks competed for a top-four finish.
Oxford Tap Pub and Grill, Whiskey’s Steakhouse and CJ’s Village Caf? and the Sandbar were all represented in the contest, competing against seven other individuals. In spite of the competition, the atmosphere around the cooks was very friendly as they joked around with each other.
Kerry Boustead was the only female chef, the first one in over five years. ‘I always laughed that it’s all men,? she said. Boustead made two different kinds of ribs, waiting to the end to see which one she was going to submit for judging.
According to Co-chairman Dave Ingoglia, the LOBC supplies each of the cooks with a case of ribs. The cooks are given a couple of hours to get their ribs ready, and they must return to the boat house by 3 p.m. Any sauces that the cooks use must be home-made. Using a sauce from a store can result in disqualification.
The ribs were submitted to three judges, all from Lake Orion. Dante Vannelli represented Vannelli’s Express, Tina Sheill represented Oak Barrel Party Shoppe and Joanna Ingoglia represented the Lake Orion Police Department. Each year, different local businesses send representatives to judge.
To keep the judging as unbiased as possible, the cooks were not told who the judges were until after judging was complete. Dave Ingoglia distributed identical platters to each of the cooks around 5:30 p.m. The cooks arranged four ribs on the platter and handed the platters back to the co-chairman, who brought the platters to the judges.
In a professional manner, the judges rated each of the 10 entries on three categories: presentation, tenderness and taste. The judges took half an hour for tasting, and then went to a private room to discuss for an additional 40 minutes.
Once the judges received all of the entries, the remaining ribs were offered for dinner along with a baked potato bar, baked beans, green beans and rolls. In previous years, over 200 people attended the dinner. A live band provided music, with several children enjoying the dance floor.
First place winner Jonny King, representing Whiskeys? Steakhouse, received a trophy along with the honor of wearing a pig-shaped hat for the rest of the night. Last year Whiskey’s placed second. King’s secret to good ribs was the dry rub he used ‘and an extra ingredient I like to call love,? he added.
Second place went to Todd McCoy, who has competed for the past four years. In previous years, McCoy has tied for second.
Boustead took home a proud third place finish, showing that women can do just as well as men.
Winning fourth place was John Fox and Dean White, representing CJ’s Village Caf? and Sandbar. This was the second year they have participated.
The rib-off started in 1995 and has been growing every year according to Mac McCabe, who has attended for the past four years. McCabe said he comes ‘obviously for the ribs, but the band is the icing on the cake.?