Gautier Pigout Not Only About Taste

"I'm getting ready to put some little chickens on," says Marsha DiBona.

She and her husband Dave have at least one thing in common, they both love to cook.

With a last name like DiBona, you'd think pastas and pizzas are what's for dinner. But the dinner menu is far from Italian.

"We usually do beer butt chickens, we've got whole chickens and we're going to put the beer up the butt," Marsha DiBona adds.

The DiBona's are part of a cooking crew competing in this weekend's Gautier Pigout.

They want to win, both for bragging rights, and a step closer to something big.

"It means you can work your way to Memphis in May. That's what folks are looking for. Memphis in May is like the best prize to claim you are the best cooker around," Dave DiBona said.

For the DiBonas, getting to Memphis means having secrets, but this chef managed to let one special ingredient slip.

"For the ribs, apples," Marsha DiBona whispers.

Now we know one secret ingredient is apples, but DiBona says she won't give up any more of her recipe because she hopes it will win her an award.

But some say the recipe to winning isn't only in the food, it's in the strategy.

Don Robinson wanted to win so badly, he became a judge to find out exactly what it is they are looking for.

"I learned they like the meat to have a glossy sauce, I learned that the pork shouldn't be shreaded too small, [it] should be in chunks that the judges could pick up with their hands," Don Robinson says.

Appearance is only 14-percent of the total score, but to Robinson it means a lot more.

"If you see something that looks appealing, then there's a good chance that it'll taste good too," Robinson adds.

Taste is what counts the most.

Now it's all up to the judges to decide, a DiBona recipe, or the Robinson strategy.