I was talking with someone about competition barbecue the other day. The person I was talking too took a particular interest in what kind of containers were used for the turn ins. I told her they were Styrofoam…she cringed! Then she asked me if that was the standard at comps across the country. I told her, from what I have seen, that her suspicion was correct.
She asked me a number of questions that I didn’t have an answer for…but after talking with her for a while, I began to see a new mission for me. That being to convince bbq sanctioning bodies to “Go Green” at their competitions…I know…a long shot, but I think it is worth pursuing if for nothing else then to educate people on what they use and how it affects everything around us.
I will be having this Green Expert on my radio show in a few weeks to let her speak on the subject. I hope you will follow my developments on this and if you have any suggestions please let me know!
I was told by my brother in law, Glenn, that at least one time I would want to try to make barbecue my very own…from start to finish. I asked him what he was talking about…he explained.
He told me that I take the time to select and buy the cut of meat I am looking to cook, I trim it and do all the other prep stuff…fire up the cooker and then start the cooking process…which is a long investment of time.
He went on to say that you do all of this, take it off the cooker, hold it while you prepare other items for sides and then put some store bought bbq sauce on your barbecue right before you eat it…He didn’t understand why I would do that.
Well, to be honest, I never had given it a thought…there were rubs already made for me to use…the same thing in regards to sauces. I figured I was just saving some time in certain areas. But he explained that if I would just take the time to learn how to make a rub and a sauce THEN the barbecue would truly be MY OWN! No one else’s mixes or recipes would be in my bbq hence it would be MINE from start to finish.
Just some bbq for thought for you folks who are just getting in to the art. Don’t get me wrong, I use rubs that aren’t mine more then I use my own…but 9-10 times I make my own sauce. I love it…my guests like it…and it just seems to compliment my barbecue.
This segment was taken from my weekly internet radio show.
Also, below the first audio post is the full length radio show that Kevin Bevington, Jim Minion and Rod Gray appeared on if you are interested in hearing what sparked the rant!
Please note that my “GARNISH” rant is only aimed at sanctioning bodies who use Garnish (KCBS).