The talent of Argentinian grillers is put to the test once again within the framework of the first Federal Smoked Meat Championship in which six fans, chefs and lovers of this type of meat will participate who will compete in the preparation of smoked Baby Back Ribs with barbecue sauce.
Smoking is an ancestral technique that was born as a way of preserving meats and is currently used to enhance flavors and create new experiences. It can be done hot or cold and in both cases the smoke works as a flavoring, giving the piece of meat a special flavor and color. It is important to choose the wood to use: some ahuman more intense and others, softer.
Grilled smoked ribs are an icon of American food. Some of the key processes in its preparation are the marinating of the meats with spices before smoking and then, the lacquering of artisanal barbecue sauce, which usually includes onion, spicy pepper, apple cider vinegar, Worcestershire sauce and tomato sauce.
What is the first Federal Smoked Championship like?
The restaurant specializing in smoked meats Ribs al Río and BA Capital Gastronómica organize this contest on Friday, December 8 to define who is the best smoker of pork ribs in the country.
The six participants will arrive at the Ribs al Río venue in Costanera Norte, located at 7010 Rafael Obligado Avenue, at dawn to begin smoking the meats, since it takes a minimum of six hours.
In the Federal Smoked Championship, half a ton of ribs will be cooked.
They will all work with the same cuts, provided by the Corral 23 slaughterhouse, but they will be able to execute their own smoking technique because the process is free. Another differential will be in the preparation of the barbecue sauce, in addition to using its own rub (mixture of ground spices for marinating).
In total, there will be six stalls to browse and visitors will be able to taste three ribs in each and then determine which was the best. In turn, the selection of the winner of the championship will be in charge of a jury specialized in gastronomy, made up of the journalist Cecilia Boullosa (@chicaelectrica), the influencer Guido Moze (@laparradedios), the food critic Leandro Volpe (@club.leno) and the influencer Rocío Strat (@lachicabrunch).
Spots are limited: there are 700 spots available at a price of $8,000 per person. With the purchase of each of them, you will be able to consume 18 pork ribs (almost a kilo of meat) a drink, soda or beer, accompanied by a portion of French fries. In total, half a ton of ribs will be cooked.
Ribs to the river, the venue where the Federal Smoking Championship will be held.
It should be noted that the sale is in two-hour shifts, which include the tasting of the different ribs and the tour of the premises with tranquility and a place to sit. The first one starts at 12 noon and the last one is at 23 pm. The event is open to the public.
Where and when is the first Federal Smoked Championship?
Where: Ribs al río, Av. Rafael Obligado 7010, Costanera Norte
When: Friday, December 8 from 12 to 23 p.m.
Tickets: Places are limited: there are 700 places available and tickets are purchased through Passline (https://www.passline.com/eventos/campeonato-federal-del-ahumado-8-y-9-de-diciembre) at a price of $8,000 per person.