Puerto Vallarta, Mexico - The International Friendship Club (IFC) recently held a "Cook Off" in their clubhouse above the HSBC Bank at the north end of the Rio Cuale Bridge in downtown Puerto Vallarta. Members and guests alike attended this fun evening.

There was a free drink as the crowd arrived followed by small tastes or samples of the delicious food being prepared by IFC member "chefs." First Prize winner Bill LeBeau won for his 'Gringo BBQ Beef,' second was Peggy Wilmoth for her dish called 'Peggy's Trio,' and third prize went to Sid Goodman for his 'Sid's World Famous Chili.'

Bill's wife, Beverly, shared a funny story with us about his cooking adventure. He actually went out in search of pork to make pulled pork sandwiches, but when he opened his parcel at home it was a huge beef shoulder! It was a lucky mixup because the sandwiches were melt-in-your-mouth delicious, and won him the top prize. This Gringo adventure also gave birth to the name "Gringo BBQ Beef."

Peggy actually has three different recipes for her trio of kabobs. The taste seems to make it worth the effort.

Sid sells his chili so could not share his recipe, but gives us the information on how to order it here in Puerto Vallarta. His chili and the packs of seasoning can be purchased online at sidsworldfamous.com. The chili comes in original beef/sausage, turkey or vegetarian. He will deliver the frozen chili, spice packets and other gourmet foods he has listed via motorcycle courier for only $35 pesos anywhere in PV.

Here are the top two recipes:

Bill Le Beau's Gringo Shredded Beef Barbecue

Day before:
Obtain 4 lbs. beef shoulder or beef brisket
Start charcoal in a smoker barbecue and set up using the indirect method.
Soak hickory chips.
Score fat on beef shoulder and sprinkle with garlic salt and onion salt and place on fire with fat side up.
Keep fire around 250-275 degrees, add around 4 briquettes and soaked hickory chips every half hour for about 5 hours.

While cooking the beef, prepare the barbecue sauce:
For each four lbs. of meat use:
2 cups chopped onions, sautéed until translucent
1/4 cup apple cider vinegar
2 tablespoons mustard
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 cup ketchup
1/2 lemon juice
Salt and pepper to taste

After five hours, take meat off fire and allow to rest and cool. Once cool enough to handle, slice (or pull) meat and trim.

Place meat and barbecue sauce in a covered container and refrigerate overnight.

Next day, two hours before you plan to serve, heat sauce and meat in the oven covered at 350 degrees for 30 minutes, then turn down to 200° to keep warm until time to serve.

Peggy Wilmoth's Peggy's Trio
3 simple Kabobs 1 from Thailand, 1 from Greece, 1 from Mexico

1. Chicken Satay with Peanut Sauce

Chicken: Cut chicken breast into 1" slices.

Satay Marinade: Marinade for 2-12 hours Coconut milk, yellow curry, garlic, fish sauce.

Thread: Chicken on skewers and pan fry in 1/2" vegetable oil until light brown on both sides, or no longer pink.

Peanut Sauce: Coconut milk, yellow curry, peanut butter, chicken broth, sugar, lime juice, fish sauce (I substituted Soy Sauce.) Simmer over low heat to blend flavors and thicken. Stir constantly so it doesn't burn. Serve at room temperature.

2. Souvlaki with Tzatziki Sauce - a Greek Specialty

Slice: Pork Tenderloin, onions, bell pepper, zucchini into 1" pieces.

Marinade: Marinade for 2-4 hours, Lemon juice, olive oil, soy sauce, oregano, and garlic crushed. Put on skewers and grill on medium heat for 4 minutes on both sides.

Tzatziki Sauce: Greek-style yogurt, cucumber peeled and seeded then grated, olive oil, garlic minced, pinch of salt. Served cold.

3. Mexican Kabob with Chocolate-Raspberry-Chipotle Sauce

Place Chorizo, red and yellow peppers, cooked ham on skewers.

Marinade: Olive oil, mango salad dressing, chopped garlic.

Grill: Kabobs 4 minutes on both sides.

Sauce: In a blender, blend raspberries and chipotle chiles (no sauce from the can) until smooth. Heat to thicken, stir often. When thickened, add Chocolate Chips and stir until blended. Can be served hot or at room temperature.

The reaction to the Cookoff has been so positive that the IFC is considering making it a larger event next season.