It’s any meat-lover’s dream — a day of hors d’oeuvres, Texas summer sun, friendly competition, hundreds of simmering steaks and free smells all day long. This is what Hillside resident and backyard chef Brian Kimberly signs up for once a year: the Texas State Cook Off in Hico. An avid griller, Kimberly assembled a team in 2005 to enter Hico’s first annual state cook off, and the team walked away with the grand prize and top 10 finishes to boot each following year. The Food Network joined in the Hico festivities this year by following four teams, including Kimberly’s newly formed group “The Misteaks”. Their journey will be televised in the spring as part of Food Network’s Grill Week. Kimberly and his wife, Jennifer, a culinary chef, are revved up for a summer of traveling and a change of scenery: brisket, chicken and rib contests. “It’s not for the money,” he says. “It’s to see how well we can fare.” Plus, he and his family can eat a prize winning rib-eye recipe for dinner anytime: a little bit of Lawry’s granulated garlic, soy, Worchestershire sauce, a dash of pepper, and a squeeze of butter as the steak comes off the grill.
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