Published: July 03, 2008 11:39 pm         

Prestonsburg adds barbecue contest to July 4 celebration

PRESTONSBURG — With the added incentive of “Lip smackin’, fall off the bone barbecue,” officials in Prestonsburg are hoping to attract an even larger number of people downtown for the city’s annual Fourth of July celebration.

A Blue Ribbon Pie Social will bring additional flavor to the all-American celebration, according to organizer Brent Graden.

“We do expect to have many people show up 12 to 15 hours before to start smoking,” Graden said, adding he hopes to have additional barbecue chefs sign up for the competition.

“I know I’m looking forward to some good barbecue. People should starve themselves for a week before they come because they’re definitely going to eat,” he said, adding the $50 entry fee for each barbecue entry will be donated to support Shriner’s Hospital.

The cooks will have an opportunity to win substantial prize money, as well as selling their entrees during lunch and dinner.

Barbecue will be judged by category, with entries for chicken, pork, pork ribs, and a Chef’s Choice category for dishes including barbecued beef brisket, lamb, buffalo or other nontraditional BBQ dishes.

There is no entry fee for the city’s Blue Ribbon Pie contest, with bakers submitting pastries in berry, fruit, nut and cream categories for cash prizes and blue ribbon awards.

Pie entries must be at the downtown city stage by 6 p.m. to be judged. Pies that don’t claim top prizes will be reserved for a pie walk — just like a cake walk with a $5 fee for participants. Graden said pie walk participants will stay in the circle until they win “or we run out of pies.”

Prestonsburg’s annual fireworks display, which will be timed to music, will begin shortly after the barbecue contest winners have been announced.

Graden advises the downtown stage area as the best place to view the holiday fireworks display. For more information, call Graden at (606) 886-2335.

TIM PRESTON can be reached at tpreston@dailyindependent.com or at (606) 326-2651.

     

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