Compete in the World’s Biggest Jerk-Off Right Here in Brooklyn (Heh)

01/06/2011 4:27 PM |

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We’re talking about beef jerky, of course. Matt Timms, the fun-loving, bespectacled host of the Chili and Bacon Takedowns, is pitting home dehydrators against each other at the Bell House on January 23rd. There are currently five spots still open, so if you have a thing for drying meat, email Mr. Timms and reserve your spot now. Winners get all kinds of cool prizes for the kitchen from Wusthof, Microplane and more.

Don’t want to compete? Just show up with $10 and prepare to eat more jerky than you have since you were a high schooler washing down bags of Oberto with Mountain Dew. Aside from homemade jerky, there will be several professionals like Brooklyn’s own Meat Hook and Chelsea BBQ spot Rub serving up some serious strips of dried meat.

If you need to warm up your competitive cooking muscles, you can always enter the Third Annual Cassoulet Cook-Off, being held a day earlier (Jan. 22nd) at Jimmy’s No. 43. Cassoulet, in case you didn’t know, is a slow-cooked bean stew often stuffed with meaty goodness; in this case, all competitors are required to use sausage from local farms. Serious judges will be on-hand to announce a winner, including Peter Hoffman of the fantastic farm-to-table Soho restaurant Savoy, Matt Weingarten of Inside Park at St. Bart’s and our good friend Cathy Erway of Not Eating Out in NY. Guests can stuff their faces with delicious beans and sausage with a $20 donation at the door, which will all benefit the Greenmarket.