Tom Beizaks’ recipe for BearBQ Ribs made Emeril’s shortlist in 2005, garnering thumbs-up from ribbers all over the country-and the world-on the Internet.
But will this five-star Food Network recipe make the cut in Forest Park’s third annual RibFest?
Commissioner Rory Hoskins, who-being from Texas-knows ribs, says a ribber’s attitude is just as important as a recipe:
“It has to do with tradition and the feeling that goes into making the ribs, the substance and enjoyment of the maker for the ribs,” Hoskins told the Review.
So Beizaks, the competitor coming the farthest (50 miles from his home in Yorkville), might stand a chance. Read his recipe closely: This ribber works grabbing a Bloody Mary into the directions.
He and his 24 competitors will take to the picnic grove at 6 a.m. Saturday. RibFest will open to the public at noon. At 5 p.m., judging will begin.
Details for this years RibFest
Charlie Robinson, of Robinson’s Ribs
Mike Sturino, village administrator
Anthony Buonicoti, bodyguard, used to work on Jerry Springer Show
Tim Murray, chef
Dave Muchowicz, Washburn Culinary School
Nancy Robinson, state-certified food judge
Only pork ribs
Ribbers can sell samples for $3.
Blind, according to taste (1 to 10 points), tenderness (1 to 10 points), presentation (1 to 3 points)
Crowd favorite: $100
Best decorated tent: $100
Last year’s winners
First: Robert Walsh of River Forest
Second: Don Cheval, firefighter
Third: Shelanda Barren-Johnson
Crowd favorite: Dave Rita and Rich Krieger
Most creatively decorated booth: Walter Cole
3,000 to 4,000
Other fun foods
Fried Snickers and fried Milky Way bars
Piggy ice sculpture by Nadeau
Photo, autograph ops with former Chicago Bears defensive tackle Steve McMichael
Who thought of Forest Park hosting this event? Rich Barger, maintenance director at Howard Mohr Community Center
A judge’s view
“Got the community together, and got people from outside the community in-to show them what a great community Forest Park is.”
Mike Sturino, village administrator and a judge last year
The mayor on ‘cue
Do you like ribs? “I do. … baby back ribs … barbecued, with barbecue sauce.”
Growing up in Forest Park, where did you go for ribs? “We really didn’t have a place in Forest Park. There was a place in Elmwood Park called Russell’s. It had barbecued ribs-good, by the way.”