Danny Luera lives, breathes, heck, even perspires barbecue.
There isn’t a slice of beef he hasn’t hacked, a chicken he hasn’t grilled or a rib he hasn’t seasoned.
The last 26 years behind the pit has taught him to put his heart into every piece of meat or it just won’t taste right.
Luera, 39, trusts his barbecuing technique so much, for the third year in a row he’s thrown his name into one of the most popular cook offs in the Rio Grande Valley, the Texas Cook ‘Em: High Steaks competition.
“I’m really looking forward to going back in there,” Luera said of the cook off which kicks off at 10 a.m. at Edinburg Municipal Park. “There’s a lot of camaraderie that goes into this and people really have a good time.”
Having $15,000 in total prize money up for grabs doesn’t hurt either.
The Texas Cook ‘Em event, organized by the City of Edinburg, the Edinburg Chamber of Commerce and the Edinburg Economic Development Corporation, invites teams mainly from around Texas to compete for the top T-Bone steak, half chicken, pork spare ribs and brisket.
This year organizers switched gears a bit from sirloin to T-bone, said Evana Vleck marketing and special events coordinator for the Edinburg Chamber of Commerce.
Based on feedback from contestants, people thought preparing a sirloin offered too many possibilities for entries and unbalanced competition.
“It’s hard messing up a t-bone so cooks will be inspired to be that more creative with their marinades, spices and grilling techniques,” she said. “People are excited about that definitely.”
Cook ‘Em is also one of very few events here sanctioned by the International Barbeque Cookers Association, who officiates the event and makes sure rules and guidelines are followed.
Everything from turn-in requirements and specific cuts of meat used during the cook off the IBCA looks over.
Even in his third year, Luera, who doubles as a restaurant manager, is a bit nervous about Friday’s competition. He’s set to go up against about 50 other teams, about 20 of them from here in the Valley.
His advantage, he says, is that his team Big D’s BBQ, is one man strong.
“I don’t have to worry about telling people how I want things done,” he joked. “It’s always stressful no matter what. But you get to meet new people and develop a lot of new friendships.”
A lot of the teams incorporate family and friends to make the long, smoke-filled day a lot more enjoyable. Some teams will roll in with customized trailers and barbecue pits while others keep things simple by bringing pits right out of their backyard.
“There’s a lot of money at stake so it’s still a serious competition for a lot of people,” said Luera who was fortunate enough to get hooked up with a custom trailer from Pro Pit of the Rio Grande Valley. “Some people from up north come specifically for the prize money.”
This year, teams as far as Temple, Houston, and Greenleaf will strut their stuff on the pit in hopes of enticing the judge’s palate.
At Cook ‘Em it’s more than chewing a piece of meat, Vleck says. It’s the appearance, aroma, visual, texture and flavor that will secure the top spot.
“It’s like a work of art to them,” she said. “Anytime you can be exposed to a different form of barbecuing it’s really neat.”
In addition to all of the barbecue you can stomach, the event will offer “Dusty’s Corral” a children’s area with western-themed activities, as well as live music throughout the afternoon.
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Third annual Texas Cook ‘Em: High Steaks
WHEN: Today, 10 a.m. to 11 p.m.
WHERE: Edinburg Municipal Park, 714 Raul Longoria
COST: $5 parking
Miriam Ramirez covers features and entertainment for The Monitor. You can reach her at (956) 683-4468.
