It’s Fall and there’s BBQ smoke in the air.
Each year the Rodeo grounds are filled with hundreds of competing BBQ cook-off teams.
Using secret spices, the pitmasters season the meats and start the slow process of smoking over their chosen wood. Many cooks stay up through the night, basting or “mopping” the meat with marinade to keep it from drying.
BBQ cook-offs and Black Iguana Frozen Ritas are the perfect combo! And that’s no secret.
Just ask some of the Conroe and the Pasadena Livestock Show & Rodeo BBQ cook-off teams!
