Camp Hansen BBQ Cook Off heavy on flavor

Photo By Gunnery Sgt. Cindy Fisher | Gunnery Sgt. Benjamin Smith, 42, with 3rd Maintenance Battalion, 3rd Marine Logistics Group, III Marine Expeditionary Force, from Aurora, Colo., pours plain, unadorned barbeque sauce on his ribs during the annual Camp Hansen BBQ Cook Off at the Hansen exchange April 30. The secret to good ribs is not the sauce; it is marinating overnight and watching the grill to keep the meat from burning, Smith said. His secret worked for him, as he took second place in the competition.  

CAMP HANSEN, OKINAWA, JAPAN

04.30.2011

Story by Sgt. Rebekka Heite 

III Marine Expeditionary Force   

CAMP HANSEN, Japan - The tantalizing aroma of succulent barbecue ribs wafted through the air at the Camp Hansen exchange as six Marines and a sailor battled for bragging rights to the best ribs at the annual Camp Hansen BBQ Cook Off April 30.

The cook off is one of the many events coordinated by Camp Hansen’s Camp Operations throughout the year to enhance the quality of life for the Marines and sailors living and working here, said Gunnery Sgt. Hewitt Ballard, Camp Operations chief.

Events like this provide Marines and sailors with activities that do not focus on the consumption of alcohol, said Ballard who coordinated the competition, oversaw the judging and announced the winners.

“We have 6,000 Marines on Camp Hansen, so we’re always trying to do things to get everyone involved,” said Mark Roberts, a competitor and Hansen’s deputy camp commander.

The best ribs was definitely the focus here, as it is a serious endeavor, said Gunnery Sgt. Jaworski Cherry, a competitor, with Special Operations Training Group, III Marine Expeditionary Force. He brought one of his Marines as an assistant and began slow cooking his ribs about 10:30 a.m.

Many of the other competitors had begun grilling or smoking their ribs by then, and all had tips for the art of creating the perfect ribs.
Time is essential to produce the best flavor and texture, Cherry said.

“Prior to cooking, you have to season and marinate the meat at least overnight,” Cherry explained.

To cook the ribs, charcoal grills are preferred to propane grills, he said.

“Charcoal adds that smoky flavor, and you can use different flavors of charcoal,” he said.

Gunnery Sgt. Renobia Williams, a competitor, with 3rd Intelligence Battalion, III MEF Headquarters Group, III MEF, agreed slow-cooking was key. However, it is alright to marinate for as little as 30 minutes and use a propane grill, she said.

A non-tomato-based sauce is her secret, she said, adding she prefers to boil her ribs before putting them on the grill.

A mustard and liquid smoke sauce combined with dribbling apple juice on the ribs as they grill results in very tasty ribs, said Lance Cpl. Joshua Bowen, a competitor, with III MHG.

Roberts goes one step further when it comes to barbecue sauce.

“Barbecue sauce is not necessary for good ribs,” he said. He only used sauce during the competition because that is what people expect.

“The best tip I can give is that you have to smoke the ribs. I use a mixture of hickory, mesquite and oak,” he added.

Sauce is a must – just plain old barbecue sauce, according to Gunnery Sgt. Benjamin Smith, a competitor, with 3rd Maintenance Battalion, 3rd Marine Logistics Group, III MEF.

Goods ribs are more about the time put into the process, he said, adding he too believes in marinating overnight.

The essential step in the process is the grilling, he said.

“You can’t leave the grill, or you’ll burn it,” he said.

The true test came at 2 p.m. when exchange patrons were allowed to judge everyone’s ribs. More than 70 lined up for a taste.

Judges were advised the taste should be a balance of spice and smoke; the texture of the meat should be tender and melt in the mouth; and the appearance of the ribs should be inviting, Ballard said. They were told their personal rib preference should not influence their decision.

Judging this competition was not easy, said one judge, Sgt. Rick Schebesta, with Battalion Landing Team 2/5, 31st Marine Expeditionary Unit.

“The different flavors, they were pretty good,” he said, as he headed back to the end of the line for a second helping.

In the end, gunnery sergeants ruled the competition – nabbing first, second and third place. Cherry took first, Smith second and Williams third.

“This was truly the people’s choice, and we’re already looking forward to next year,” Ballard said.

• Date Taken: 04.30.2011
• Date Posted: 05.05.2011 21:17
• Story ID: 69942
• Location: CAMP HANSEN, OKINAWA, JP