BETHLEHEM, Pa. — ArtsQuest wants to get all up in your grill this summer.
A new event, Steel City Smokeout, will be held at noon Saturday, July 20, on PNC Plaza on the SteelStacks campus in conjunction with Bethlehem restaurant Nick’s BBQ, ArtsQuest announced Tuesday.
The event will include a brand-new barbeque competition sanctioned by the Kansas City Barbeque Society and the Mid-Atlantic BBQ Association.
Tickets, at $8 and $12 after July 14 for general admission and $69 and $79 for VIP that incudes an hour early access, access to an exclusive area with a private cash bar and a complimentary "BBQ Brunch" prepared by Nick's BBQ, are available at www.SteelStacks.orgArtsQuest news release
Professional and amateur teams from throughout the Mid-Atlantic region will compete in several categories for cash prizes from a $10,000 purse at the 18-and-older event.
While they do, barbeque vendors will serve savory meats to satisfy the hunger caused by watching the creative grilling. Barbeque made by the competing teams will not be sold.
But food will be available from 4 Raices Street Tacos, Grubnight Food Truck, The Taste Smokers and You Got Pork’d.
You'll be able to finish the day with a dessert from Kona Ice of Allentown and Mon and Mel’s Sweet Scoops Ice Cream Truck.
More vendors, as well as the competing teams, will be announced soon, according to ArtsQuest, the arts and cultural nonprofit organization that puts on Musikfest.
Tickets — $8 now and $12 after July 14 for general admission — are available on the SteelStacks website. VIP tickets are $69 and $79 and include an hour early access; access to an exclusive area with a private cash bar; and a complimentary "BBQ Brunch" prepared by Nick's BBQ that includes brisket, pulled pork, pulled chicken, pinto beans, tangy slaw, gouda mac, cornbread, sauce, pickles, pickled red onions, bread and rolls.
'Meat' the grillmasters
Professional and amateur barbeque teams interested in participating in the Steel City Smokeout should email ArtsQuest Director of Event Operations Eric Bauder at ebauder@artsquest.org by June 20.
“I’m incredibly grateful for the opportunity to partner with the exceptional team at ArtsQuest. Together, we’re going to bring you an unforgettable barbeque experience, and continue it for years to come.”Nick's BBQ owner Nick Binczak
“I am thrilled for the Steel City Smokeout, a BBQ event unlike any other in the area,” Nick's BBQ owner Nick Binczak said in a news release.
“I’m incredibly grateful for the opportunity to partner with the exceptional team at ArtsQuest. Together, we’re going to bring you an unforgettable barbeque experience, and continue it for years to come.”
Pitmasters will be:
- Nick Binczak, after working at Edge Restaurant in Bethlehem, he created Nick's BBQ with his partner Hallie in May 2020.
- Moe Cason, a Des Moines-based, award-winning BBQ chef and TV personality who has won multiple Grand and Reserve Grand Championships while competing in 35 states. He's been seen as a contestant, judge and star on TV's "Destination America's Pitmasters" and "BBQ Pit Wars."
- Bob Trudnak, a competition cook, judge and teacher, he has more than 600 awards and has competed throughout the United States and Europe and won state and national championships.
- Ernest Pile, a Lehigh Valley resident since 2001, he is a certified Kansas City BBQ Society judge and will participate as the KCBS BBQ Cook Team and Judge Coordinator.
Trudnak and Cason also will teach classes in ArtsQuest Center’s Blast Furnace Room.
Tickets for the classes, at $99 to $375 for all three classes and a VIP ticket to Steel City Smokeout, are also available on the SteelStacks website.
Smoking hot classes
Barbeque classes will include:
BBQ Chicken, 10–11 a.m.: Discussed will be selecting chicken, different cuts and seasoning and tendering the skin, when to sauce and how dry rub works on chicken. Also, the best time and temperature for thighs, drums, wings and breast meat.
BBQ Pork Ribs, Noon–1 p.m.: Discussed will be brands of ribs and the difference between spareribs, St. Louis cut and baby backs. Also, how to trim ribs for backyard and competition, as well as trimming and removing membranes for better tenderness. Wrapping techniques vs. not wrapping, and how to apply layers of flavor as well as perfect tenderness, also will be discussed.
Beef Brisket (the King of BBQ meats), 2–3 p.m. Discussed will be the anatomy of a brisket and how to buy it. Brand cuts and different grades of beef, injecting, seasoning and wrapping procedures will lead to a conversation on how to tell when a brisket is done and ready to rest.
