Addicted to barbeque

Emma Sharp, Contributor

MANY PEOPLE eat to live, while others live to eat. If you fall somewhere in between, then you are lucky (to have food to survive) and sensible (overindulging may lead to all kinds of problems).

Last Saturday, Craig Powell, along with an outstanding team, yet again produced the Appleton Estate All Jamaica Grill-Off. This event was executed with style and professionalism, catering for every patron who walked through the gates at Hope Gardens, St Andrew. For the fourth year running, teams of contestants entered to win the prestigious title of Grand Champions. What was at stake? Being named the best at grilling pork, chicken, shrimp and, you guessed it, steak. Is there a better way to get a gathering of men and women, whether single or not, and families? Probably not.

We've established, categorically, that everyone must eat. We can also assume that humans need to interact with one another. If you think about it, there is hardly an occasion when food is not involved. This is true worldwide. Friends meet in restaurants for dinner, families host festive meals, and even work colleagues get together for countless lunches. When parties are thrown, hors d'oeuvres are served, and those who stop for a coffee will often buy a pastry to go with it. However, nothing is more suited for all the people involved in these activities than a barbecue!

In cold climates, the grill is brought out when the slightest corner of the sun peeks from behind a cloud. On the day that summer officially starts, come rain or shine, every variation of barbecue grill is wheeled or carried into the garden. Here, in the tropics, we do it any time of year. For the fabulous taste that any grill can create, it is surprising that not everyone uses them on a regular basis.

Never too late

Some people think they can't cook, others simply won't. Powell's grill-off is just the fixture to show all ages that it is never too early, or late, to learn a touch of the culinary arts, nor is it too difficult. One does not have to be a trained chef, nor does one have to be involved in any aspect of the food business. As was shown by Digicel's marketing team, entering under the pseudonym Grill Squad, who served a 'kick out teeth' sauce (thankfully, I still have mine), and barbecued shrimp coated in a delicious mango and pineapple cream sauce.

Highly experienced chefs and cooks, from restaurants and catering companies, were also competing for the top cash prize and the opportunity to take their team to a big grill competition in Kansas later this year. These included the 2009 winners from JoJo's Jerk Pit and Sean Garbutt's Walkerswood team, who not only churned out an array of moist meats, but also managed to have the best fun out of all the competitors. The beverage from a large estate did wonders to help with that, of course!

To be honest, all 20 teams were wildly enthusiastic, and were successful in their own ways. However, the crew who claimed the crown of Grand Champions was none other than Chris Nakash and Chris Hamilton's Hog Aholics. Accompanied by Nakash's wife, Zein, Dr Richard Harrison, and Dale Delisser, this quintet carved up the most succulent fillet on site, and pork that fell off the bone and glided down one's throat as easily as melting butter sliding off a plate. Despite being overlooked in previous years, their passion and commitment to the grill, and what comes off it, would make anyone addicted to barbecue.

Emma@sharpactionfood.com or emmadaltonbrown@gmail.com