The Best in the West Rib Cook-Off kicked off their first day of a long week on Wednesday.
For some, this cook-off is their biggest one of the year.
Paul MacKay, the owner of Awesome Aussie BBQ, says, "We're always excited to come back to the Best in the West. It is the biggest BBQ event that we attend, and we call it our Super Bowl. It's kind of our finale; it's by far the biggest one we do."
Even customer Jesse Ward is excited about the BBQ gang being back in town, saying, "Well, these are all the best people in the entire world, and they get together to make the best ribs you've ever had in the entire world."
Speaking of the customers, every year each vendor tries to shake up their menu to give each person the biggest bang for their buck.
MacKay tells us about his specialties.
"This year we brought a few new combination platters so that people can try a bit of everything and get a little more value for money," he said.
He adds, "We also have a brand-new BBQ sauce called the finishing kiss, which has already won 20 awards this year."
Ryan Hayes, the pitmaster at Git-R-Smoked, told us about his. "You get a half rack, two sides, and a dinner roll for $20, so it's a really good deal for anyone coming out."
Hayes says the goal every year is one thing, "Sell a lot of food, have a lot of fun, and let people enjoy the whole experience."
What makes the cook-off so unique is how many booths come down to Reno from different places nationally and even globally.
MacKay tells us about his BBQ flavor profile.
"Australian BBQ is a little bit different, so we used a fruit-based concept and fruit woods, so everything we do has some sort of fruit flavor or fruit accent to it, if ya like, you know, not as good as my accent," he said.
MacKay also goes on to tell us a little history, saying, "When they first came out with BBQ sauce in Australia, tomatoes were really expensive, so they ended up using apple puree as the base. Since they got into that first, it was hard for everyone to change it up, so that's why all the BBQ sauces are fruit-based.
Hayes tells us about his ribs that he grills up.
"The time and love that goes into our ribs, the care that we take, and making sure everything is to our wanted specifications and slow smoking, that's how you get a good rib; it's slow smoking," he said.
He adds, "We got a tangy, smoky flavor. We use good almond wood, so it gives it that smoky flavor."
Ward tells us what he looks for as a customer. "Spicy, some of the most spicy sauces I've ever seen."
Both pitmasters also gave the customers a little word of advice.
MacKay goes on to say, "Come outside of the meal period hours, just an hour before or an hour after, to beat the rush; don't wait in the lines."
Hayes adds, "Get here early because the weekend is going to be packed."
