NPCC to host inaugural Knights Barbecue Cook-Off

Teams are needed for an inaugural Knights Barbecue Cook-Off at the North Platte Community College South Campus Pavilion April 20.

The event is sponsored by the North Platte Community College Foundation and The Connection homeless shelter. Eighty percent of the proceeds will go to the foundation for scholarships and 20 percent will be donated to the homeless shelter.

The public is invited to partake in the festivities, which in addition to the meal, will include music as well as games and roping demonstrations for kids.

The schedule is as follows:

• 4 p.m. – Games and music by the Jazzy Knights and the Knightly Singers
• 6 p.m. – Meal and music by local recording artist Rascal Martinez
• 7:30 pm – Award ceremony

“NPCC has a great location on South Campus with ample space to accommodate this event, so we have been reaching out for help and volunteers as we put together what we hope will become an annual gathering,” said Mike Steele, the college’s vice president of Administrative Services. “The public should expect some great entertainment, some great food and an opportunity to interact with our college family.”   

The cost to eat is $10 per plate. Tickets for the meal can be purchased ahead of time at mpcc.edu/knightsbarbecue.php or at the event.  

A team registration form and complete set of rules can be found at the same link. The contest entry fee is $165, which includes meat consisting of one brisket, two packages of pork butt and five racks of ribs.

Every team can have one chief cook and up to two assistants. All entries must be cooked on site.

Contestants must submit four separate samples for judging based on appearance taste and tenderness. There will be rib, brisket, pork butt and mystery categories, and the top three winners in each division will receive banners.

Prizes for Grand Champion and Reserve Grand Champion will also be awarded. The Grand Champion will win a barrel smoker, and Reserve Grand Champion will receive a barbecue gift basket.

Teams must attend a general information meeting at 6 p.m. April 19 at the pavilion where the meat and containers will be handed out. Cooking can begin any time after that.