Posts Tagged ‘BBQ Competition’

Found these interesting auditions on youtube & Vimeo for BBQ Pitmasters Season 2

And also on Vimeo

Submission Video from Ryan McLain on Vimeo.

After reading Startin the Fire last night I decided this year I am going to try to eliminate as much prep as possible on Thursdays/Fridays before a competition.

I started with my brines. I have portioned them all for as many contests I believe we are going to be doing for the year. additionally I then portioned out my injections into baggies as well. I am too cheap to use a foodsaver for this. SO baggies it is.

I am going to try to work through and prep as many of these types of items as I can over the next couple of weeks in prep for the season.

Day 1

Traveling to Memphis is a bit of an adventure for sure. However I have even more of an adventure on this trip as I am traveling with my Dad aka Mr. Happypants. Dad is letting me drive him to Memphis then he is carrying on to Florida. Don’t get me wrong my Dad is a great guy but he has some definite views on the world. Many of which I tend to disagree with.  He was a cop for 25 years and after then a small business owner. My Dad talks in a certain way that’s well….. lets just say direct.  Its either that or pretty much unnerving dead air silence from him. My brother and I often refer to Dad’s way of talking as the cop talk. Its the “let me ascertain the facts” type of lingo. We have reminded him of this over the years. He gives you this defiant look and we all sort of move on. It just always better to move on. Think Ray Romanos Dad – Frank on Everybody loves Raymond. That’s pretty much my Dad.

 

 

Want to guess which one is my Dad?

 

To my Dad food is just food.  Its either good or bad with no gray. Ask my Dad what flavor profiles he is getting from something and he will look at you like an alien.   Then he will tell you he thinks you are full of nonsense.  He is a straight up salt & pepper, canned peas, cook it till its deader than cement kind of guy.  Burgers, hot dogs, meatloaf  and M&M meat shops kind of guy. NTTIAWWT  Don’t mess around with him on that either. No, just don’t -I have tried on many occasions. 

 

 

Plus don’t even try to get him to buy any other roast other than eye of the round cooked to a limp gray. (Dontcha know its good value look at how lean it is!!) He is also the same guy who tried to buy Walmart’s ready made “BBQ” ribs that you microwave in front of me. He couldn’t figure out why I was a little annoyed.  So that’s pretty much my Dad in a narrow focused sort of way.  He is also a really thoughtful out of the blue kind of guy.  Last year knowing we needed a fridge for the competition trailer he offered to buy it for us as a very early Christmas gift. He is that kind of guy. Gruff on the outside not tolerant of anything, or anyone,  and unfailingly thoughtful at the oddest and most unexpected of times. He also helped me paint some of my house and fix things.

 

 

Prior to getting in his truck to drive I got “the” lectures. I knew they were coming I was prepared. The don’t you dare go a km over the speed limit lecture. The you are not smoking in my truck lecture, the I am not eating at any where fancier that Cracker barrel lecture, the why do you need to buy anything at duty free lecture, the well what time are we getting there lecture, the I don’t want to stop anywhere lecture, the I don’t want to learn how to use a cell phone lecture, the don’t mess with my “golden oldies” radio tuning lecture, the can’t you turn that black butter (My blackberry) thing off lecture, the why do you need so many clothes when I can go away for 2 months and take only this minuscule bag lecture , the well I only need 1 pair of shoes why do you need 3 lecture, and so on and so on.  Dad has become over the last couple of years since my Mom has passed on very, very stuck in his own ways of doing things. (Understatement of the year) Yup that’s my Dad. I love him.Wouldn’t want to trade him for any other Dad either.

 

 

So Mr. Happypants and I set of this morning at 5am. It was -15 in Barrie this morning. Damn. Cold. Loaded up with timmies we crossed through the great white North of Barrie Ontario and headed to the Detroit border. Stopping a couple of times for the inevitable potty breaks we talked about his trip to Florida and my trip to Memphis. My father is as obsessed about Florida as I am about BBQ.   Explaining to my Dad about BBQ competitions is always complicated. He does not understand why I pay to go and stand sometimes in field full of mud praying that my meat will turn out well.  Why I am paying the potty mouth guy (what Dad and my daughter call Myron Mixon) to take his class.  When I inevitably come home from a competition he does not understand why I am beyond thrilled with a Fourth place like I was this past year in Louisa Virginia. He does not understand that beating Tuffy Stone, LeeAnn Whippen and others just once was a thrill for me like no other.  That I did not need a GC to feel awesome. He just  turns to me morosely and says better luck next time. Hopefully you will actually win. Yup thats my Dad.

 

 

 

We stopped for lunch at Cracker barrel. I always have the same meal there. Its always chicken fried steak. Always. I have this artery clogging meal once or twice a year and thats it. Dad tried it for the first time. (It took some convincing) I don’t think he liked it as he ate fries and biscuits and not much of it.

 

 

Along the way I got cut off by an idiot in one of those supped up Honda Civics that remind me of beetles on acid – and I cursed at him. Douche noodle. Yup thats what I called the little twit. (Please make sure to click the link to find out who came up with that most interesting of curses on January 30th its epic) Well let me tell you that lecture was one of the longest. The why don’t you talk more like a lady lecture was combined with the I know we did not raise you to speak like that lecture, which further rolled into the I don’t know whats wrong with you people which he made an even further lamented lecture into the I am sure your Mother would not be proud of you for speaking like that lecture. Trust. It was a long and benevolent (in my opinion) silence that I received after those lectures.

 

We set out for our final destination. Jungle Jims International Market for the day.  I had heard about this most interesting of places from a friend of mine Cam. He has gone back twice. I now understand. This is like a playground for foodies. Truly it was. I could spend days in this place. For my Dad not so much. So we left but not before I managed to grab 7 bottles of wine and some snacks. Ok and also some spices and a few other things. As quick as I could I got out.  I didn’t like to keep Mr. Happypants waiting.  We will be off again early in the AM. We will be staying downtown in Memphis tomorrow night. I will probably need to crack open one or more of those bottles of wine. I am 100% sure I will get a lecture about that

 

Heres the clip from last nights Late Late Show with Craig Ferguson featuring Myron Mixon from BBQ Pitmasters. Eddie and the Barbecue guy. Hmmmm Myron dancing around with an injector. Now theres something you don’t see every day.

David Bouska is the creator of Butcher BBQ- injections,  and rubs from Chandler Oklahoma. He also happens to be an award winning BBQ Champion coming in this year with a 7th overall finish in the KCBS TOY standings out of 4700+ teams .  Additionally in the rankings he came in 9th in chicken and 2nd in brisket!!!  His injections have a huge following. Some of the top teams in BBQ are part of his winners circle including Tuffy Stone (TLC BBQ Pitmasters, owner of Q, sharper Palate) and the American Royal Invitational Winner- Pork Pullin’ Plowboys.  He has over 28 years of meat experience. When he talks about meat people notice and pay attention. He has a great respect for competition. I have no doubt he will be working really hard to move that 7th to first.

D-How did you begin comp BBQ?

DB-I have been hand in hand with the meat world.  For 28 years. Either running meat markets running sausage markets wholesaling to restaurants always had that in the back of my head. The wife and I were sitting in the house reading a paper. We saw a KCBS Comp in Enid Oklahoma. I thought to myself – I would like to do that. I looked it up on the website.  Realized there was a lot of interest in it.

For me the competitive juices have run in my blood for a long time. I was a competitive archer. I was formerly 10^th at the worlds in archery shooting being only 5 pts out of 1^st place. I had lots of sponsors and that was the life. So I have competed in different areas.

So we went to see the competition. . I took an inventory of cooks. Realized what I needed to compete.  That was Friday night then I drove back the next morning at 7am.  Just to watch them compete.  I even stuck around for the awards.

My first competition was a month and a half later in Stillwater.  I took 9^th place in chicken. I have been hooked ever since.

First I had to finish my obligations were finished in the Archery world then I pursued my competition BBQ life.

D-How many years have you competed?

DB- I have been competing since 2004

D-Would you consider ever doing a television show?

DB- Yes at this point. I would want to see everything laid out on the table.  I would have to know the ins and out. Then I would make my decision.

With the parts of the show – you have to show some of the behind the scenes, secret brewings. Etc. I am not against it. What I do is simple and revolves around with meat knowledge. I do the exact same thing at the exact same time.

For me the last 2.5 hours is as or more important that the first 14 hours. If you change your process or deviate from your procedure when the last 2.5 hours are there you don’t know if you are off or not. A good pitmaster knows when to adjust. Or what to tweak. That’s when the cream will rise to the top.

All those things play into that timing and your turn in your box. . I how to get to the end because I know how to get from the beginning.

D-What do you think of the TLC BBQ Pitmasters?

DB- I think it is good for BBQ. We have to promote the whole gamut of BBQ. Whatever it may be – catering, competition, or restaurants.  We need to keep the three little letters BBQ not cake decorating at the fore front. I get a lot of comments from people who now understand what I do. It’s a shame they are not starting a series now. I know the food network always show the repeats of the BBQ shows in the spring. I wish they would start in February and keep it rolling. The sponsors would see that and say “hey let me get involved in competitions.”

Think of it as this. The only show I can think of is like the old time Western tv shows You always have the good guys the Gene Autrys etc. However whenever you wanted to make “big” news- it was a black hat guy that came in. You had to have a bit of a bad guy or scoundrel you might say. I would not say he is doing anything wrong. He is just out there promoting his name. Name is everything. I am sure it would be standing room only to eat his food. My hats off to him he is wonderful at self promoting. I think half the guys and girls that are complaining don’t be jealous – well get out there and do something yourselves.

D-Who is on your team?

DB-It’s mostly just me and my brother Martin Bouska. My wife does come out when we are at closer competitions. However we have a miniature horse farm and it’s hard to leave them with people.  They need tending to. You know I have a good family. Great parents.  I live 3 miles from where I was raised at. Raised on a small farm. Martin lives two more miles past me and my other brother lives in Amarillo Texas. Just up the road. Everyone is close.

D- Will you be holding any future competitive BBQ classes?

DB- We had planned on doing one in the spring however it just fell through due to the dates. We have about 70 or so people on the waiting list. Hopefully in the future we can come up with something. We will just have to wait and see.

D-What mad you decide to compose your own butcher BBQ injections?

DB- Originally I was making my own stuff. It was comprised of the same components. I injected everything due to the meat business and history. I just took the moisture out of the play. I didn’t have to worry about it. But I didn’t have the right product yet I used this and that.

I was doing that about a year. Then I took fast Eddy’s class and he was using fab. I said to myself I know what this is. I have dealt with this type of product lots of times and marinated with vacuum tumblers. I started playing for about the next year. The guys around me asked about it. I just kept tweaking at it.  Then I gave it to a couple guys.

Two of them were at the American Royal. They did well. So we kept going at it with the same guys- I was finished playing with it. It wasn’t a magic bullet. That’s actually how it came about.

The next year I started playing with the pork product. The basic ingredients are about the same just tweaked a bit differently. So I came out with it. My main ingredient is hydrolyzed vegetable protein.  The injections have come from the same suppliers. Everything stays the same and the consistency of the product is good.

D-How did you formulate the rubs?

DB- It’s the very same rub since I started. It’s a balanced rub with 4 different peppers. The different peppers hit you in different parts of your taste buds.  I formulated with my injections. This last year I wanted something that was toned down a bit. I wanted to come up with a sweeter rub. So we came out with the honey rub- it’s great for chicken and ribs.  At one point I was eating rub morning noon and night. I would be sitting there with my coffee and tasting rub. I tinkered with that religiously.  I had all these Dixie cups with plastic wrap on them on the counter. All of the cups had different ingredients. It’s just the process I went through.

D- How did you feel with your results this year 7^th place KCBS TOY?

DB- I was honoured. Oh my gosh. Oh heck who doesn’t want to be up there?  It was awesome. It is hard to wrap your head around it. That being said I really want to get those 6 places. I am That’s just my competitive nature.  I have been working on my ribs now. I have been cooking ribs nonstop. I am trying so many different things. I think I need to work on my method. Just going back tweaking it.

D- Does it matter to you if an event is sanctioned?

DB– I believe it needs something to tell the BBQ cooks what to be cooking for. I would not slam one sanctioning body over another. The parts that I do like (about KCBS) are that there is a nationally set of rules and instructed the judges to them. They have explained it.

When you go to a non sanctioned event you don’t know what they consider perfect. I think it needs something laid out front.  I like that they teach the judges.  Around here most are KCBS so I will cook to the events to get the points.

D- Do you think there should be a monetary prize for KCBS toy of the year?

DB-Yes I do. I think it should stay the same. A professional is the best at what he does.  They should be rewarded. I think they should be the best cook. Look at ISS 22 or 23 contests for the year.  That means they cooked fewer contests than us and did better. I think it should be set aside for money $2000.00 is a joke. They need to get a National sponsor for TOY. Flat out. I think it should be HUGE and it will promote people to cook more.

Butcher BBQ Injections and rubs are available on their website.

Additionally Butcher BBQ also has a fan page on facebook.

Now this is some funny stuff.

I have been lucky to have been written up by a few newspapers, magazines, and blogs such as Toronto Life, The Toronto Star and the Toronto Sun. However most comment on my passion for BBQ and love of competition.

Todays writeup that I found out about from a post on the BBQ Brethren Forum is quite funny, its a site called Suicide Food.

It talks about my logo. I get three nooses that’s perverse in their categories.

I also see quite a few other BBQ teams I know on this list. Take a look just for amusement.

Its a New Year !!! All the best to you and yours!`

Day 19-25 Days of Christmas Blogging…

I know of a few chefs who have come into competitive BBQ just as he has done, brash arrogant and confident- thinking that their entire repartee of culinary knowledge will lead them to a Grand Championship on their very first turn out. I have also seen those same chefs seriously get their asses handed back to them on a platter. (I have personally had some pure moments of glee to see this happen first hand when I was on the receiving end of a chef who thought he was Gods gift to BBQ) They learn really quickly that while competition BBQ may seem so simple on the outset the complexities and nuances are vast and varied. It’s not as easy as they think.

I caught up with Paul as he was preparing for an insane night. He had 400 covers to prep for. Two hundred of those at Ricks Chophouse, and the other two hundred were catered in their private rooms.

Paul runs not one but two restaurants. The first as mentioned above is a destination restaurant- Ricks Chophouse. An elegant restaurant with restored press tin ceilings an original lime stone wall (circa 1885) and deep mahogany walls throughout. It is combined with private dining rooms, a grand ballroom and Grand historical hotel. The other is Sauce on the Square just 60 paces away from Ricks Chophouse. Sauce on the Square – is an approachable Italian concept that looks towards more multiple visits during the week by its patrons.

*thanks to Lisa Reynolds from Bubble Gems for the picture

From the Sauce on the Square website:

The menu is created by celebrated Executive Chef Paul Petersen, who uses local farm-raised ingredients and neatly incorporates them into traditional Italian specialties. House-made cheeses, imported Italian flour, fresh tomatoes, prosciutto DiParma, herbs, and pastas speak volumes of the flavors you will enjoy. And, absolutely everything is served family style, enhancing the warmth and camaraderie of your experience.

As you transition through the dining room into the bar area, your group can visit on high-top cocktail tables or line the bar and watch the action. The open kitchen makes for a fun place to split a pizza, share pasta, or enjoy a few signature Bellinis!

The wine list is also a home run-50 labels of the best wines in the world for under $50 make it easy to try something new. Each wine was chosen by our Sommelier Brad Pyle with an appreciation for the artisan farmer where each bottle began.

And to think, you didn’t need a reservation! Located on Louisiana Street on the historic square, Sauce is open Monday through Saturday for lunch and dinner.

To say he is busy would be an understatement. He is extremely successful in his own world.

His quiet “office” where we did the telephone interview is outside at the back alley away from the hustle and bustle of the kitchen.

Q- How did you get involved with TLC BBQ Pitmasters?

PP- I had been approached a couple of years prior to TLC BBQ Pitmasters show to do an alternate BBQ related type of show. That didn’t pan out but I was still interested. I had cooked for John Markus a couple of times about a year and a half ago. We did a couple of tasting menus for him and he was blown away. I liked John a lot he was really cool.

Q-Had you ever done a BBQ competition prior to TLC BBQ Pitmasters?

PP- I had done an IBCA competition prior to the show and had placed 10th in Chicken.

Q- What did you think of the first few competitions that you participated in?

PP- It’s not my world. I am a hell of a Texan BBQer but it took a while to figure it out. The judges (where I competed) have not been exposed to my type of cuisine. I had to adapt to their style of cooking. It took a lot of change.

Q- If given the opportunity would you do the TLC BBQ Pitmasters show again>?

PP- I don’t know. I would certainly like to go back and redeem myself and kick some asses. However my bosses have already been more than kind to allow me the 2 months I needed to do this show. With the additional restaurant and many other things coming down the line I just don’t know. I have so much on my plate already. If I go out again these boys are going to be in trouble. I would want to go out with a Jambo. I have a lot of respect for them.

Q- What do you think of the comments that have been posted about you on the various BBQ forums and articles?

PP- Well there are the hecklers, there are people that hate me and people that love me. Overall it doesn’t bother me. It’s just a bunch of BS. The people that were with us on the show and the people who eat in my restaurants know my real culinary skills. It was really hard adapting to the world of competition BBQ but I really did like it.

Q- Who was the first pitmasters on the show that helped you?

PP- Tuffy was the first he helped me a lot. He is a bad ass cook (he says this with sincere appreciation of Tuffy’s culinary skills as a BBQ’er and chef). So much he helped me. I appreciate it. He was the first who opened up to me. Told me I was cooking all wrong. He started helping me out. Listening to him for me was important.

Q- What was a favourite and least favourite part of shooting the show for you>?

PP- Meeting the people – it was great. The hailstorm was pretty wild. I did not sleep through that (he says laughing). I was hanging out with the people from the Slabs. We ended up holding their tent so it didn’t blow away (this wasn’t shown on the show). They were great people.

Overall the travelling was hard. It was a lot of travelling in 2 months. I have a 2007 Tahoe that now has over 100000 miles on it. I am going to get an F250.

Q- Any other special moments with people from the show you would care to talk about?

PP- Hanging out with Johnny and Trish Trigg was really special (Unfortunately I can’t tell the rest of what he says because I don’t want to ruin some possible future moments for the show.) I also really liked Jamie too he was funny, I loved his humour and he had the best lines. Overall we were this little gang of Texas people.

Q- As Texas is renowned for their BBQ Brisket – whose brisket did you like the most?

PP- Well I had Myrons brisket and to my taste- it was like Lipton soup mix. A lot of the competition brisket wasn’t what I was used to. I was disappointed in my brisket a lot. However there was one who I thought rocked it Tommy from Checkered Pig. He is killer. I hold him in high regard. Best brisket ever on the BBQ tour out of anyone. At the competition we were at he only took 3rd. I was so confused by this his was far the best I had. He is so cool. He is a genuine guy. It didn’t hurt that he also set me straight on a few things.

Q- How would you label yourself cocky? Arrogant? Confident?

PP-Confident – that’s an accurate description cocky can come off as arrogant – I am just confident of my abilities. I am accomplished in my own world I just don’t need to throw it in their faces. I was good at putting on what they wanted to see.

Q- What was the inspiration behind keeper of the flame (his interactive cookbook)?

PP-Keeper of the flame- The name came from an article from Texas Monthly.
It was a huge deal in Texas. It was a 7 page spread on me. Freaked me out they don’t do it for chefs typically. It kind of stuck. The cookbook is very innovative – Online approach that gets updated frequently. Originally I had done a similar concept with 50 other Texas chefs. We pushed it out early to capitalize on the popularity of the TLC BBQ Pitmasters show.

Q- What’s the biggest challenge in running a restaurant.?
PP- For us its consistency (just like in Competitive BBQ) we want the same product to go out the door. I have so many employees and we need to make sure everyone is on the same page.

Q- What is your favourite BBQ food to eat?

PP- Ribs are still my favourite. I like a good Texas brisket. Personal favourite Kreuz Market or Smitty’s both of them. They are the same deal. Same family. However I have not eaten at Louie Mueller. It’s all real BBQ.

Q- Who do you think will be the next chef in Texas to come up the ranks since you are now established?

PP-I would have to say David Bull – He is my favourite Texas chef. I would put him up against anyone in North America.

Q- Do you still play drums?

PP-I don’t take it as seriously as i used to. For me its stress relief. I am a precise drummer. I hit them with finesse and rock out.

Q- Other than the restaurants what else do you have in the New Year?

PP- I am really excited about an event we are doing on January 15th, 2009. We will be on a stage on jumbo trons and we are going to do a BBQ throwndown Texas Style. It will be a benefit for the sustainable food center.

Three of Texas’ youngest and most acclaimed chefs – David Bull, Shawn Cirkiel, and Paul Petersen will go head to head in a high-energy, fun event with great food, live music and a competition that’s interactive and exciting.
W/ DJ, el john Selector spinning bad-to-the-bone soul, funk and world beats
TIX $35
http://stubbs.frontgatetickets.com/

You can find Chef Paul Peterson on Twitter

He also has a fan page on facebook.

Day 17- 25 Days of Christmas Blogging….

On December 7th an announcement was made on a forum by Ron Cates that could potentially mean Millions in the future for Competitive BBQ’ing. Here was the announcement:

NASCAR King of the PIT Series Announced

Commenting on the TOY threads I’ve been reading. Smoke on the Water productions has confirmed we have three firm events with NASCAR racetracks in 2010, Michigan International Speedway June 11, Daytona July 4 weekend and Talladega Halloween weekend. A fourth track will be finalized by end of next week. Contracts are not finalized for prize money yet, we’re working to get $50,000 for each with a $10,000 bonus split and paid through top three places in the points chase from each event.
Counting our $100,000 event in North Little Rock, Arkansas in March and three other contests in Hot Springs National Park, Isle of Capri Casino and Springdale,AR, we will be giving away close to $500,000 in prize money. We’re skimping on bowling trophies and splurging on cash. Entry fees are kept low and everybody has a shot at the big dollars.

This announcement made from Ron Cates from Smoke on the Water productions has been highly anticipated. These things don’t happen overnight.

Last year I flew into Arkansas for the Smoke on the Water Arkansas BBQ Championship at the Clinton Presidential Center. It was the coldest wettest competition I have ever been to. It was a very well run competition. I enjoyed it-other than our 47th overall placement. This year we are going back but this time driving down with our own equipment? Why drive?? (almost 19 hours) Its all about the MONEY. This year its $100,000.00 and its moved to across the road. With that kind of money I would rather have my own equipment with me. I don’t have any illusions of winning GC but I would certainly expect to place much better this year. Plus they are paying to 40th (yes 40th!) place. I like this concept of spreading the wealth.

I talked to Ron about his thoughts on competition the exciting news of the Nascar series and where he sees competition BBQ going.

The first thing we discussed were the confirmed events so far for this year from the Smoke on the Water Productions:

North Little Rock, AR March 19 & 20
Isle of Capri, Lula MS April 16&17
Michigan International Speedway August 13&14
Daytona International Speedway July 2&3
Springdale, AR August 27&28
Hot Springs, AR September 17&18
Talladega Superspeedway Oct 29&30

All are $50k except North Little Rock which is $100k.

There will be 4 NASCAR events in 2010 with $400K total prize money

He is also not done with the 2010 schedule yet.
There may still be some additional locations confirmed.

Q-How did you come up with the series?

RC-How everything got started was that we took a look at the demographics of Nascar. The demographics for Nascar and BBQ are almost identical. They go hand in hand. I have been trying for 13 years to get this point. Then last year Daytona contacted me. Unfortunately when the lawyers got involved it was just too short of time on contracts. So we decided on Talladega.

In Talladega- 123 teams attended. We had a lot of teams doing a wait and see. They wanted to make sure that these were for real competitions. The traffic was run well. We had the teams registered before the races, and they left when the concert was over inside the track- so no traffic issues.
We will have more teams for 2010. It proved to be important to the KCBS TOY race. I Smell Smoke won and jumped a lot of spaces. They (ISS, Pellet Envy & Smokey D’s) all had to go to Arizona because of the results.

Q- How did you start organizing contests?

RC- I started when I thought we could really do it better. I have experience in strategic planning and marketing. I just tried to put on a good event.
The first one just about kills you but the infrastructure keeps getting better. It gets much easier each time you do it.

The advertising and promotions for the competitions are bringing money into the areas. You need to know the economic impact. That way you can approach the areas with a proper business plan and get the support. You have to hold viable events. Establishing a business plan is key.

People also need to think outside the box.

We (Cates & Company) handle tourism accounts. Knowing the inside has helped the organization of the competitions. You need to go above and beyond. We don’t like to take no as an answer (i’ll find a door thats open and a yes). You have to make things happen and get things done. If I went away every time someone said no to me -none of this would have happened.

Amazing how many calls I have received to take over other contests over due to lack of infrastructure. It is essential so you don’t end up at the end of the competition owing money.

Our goals have been always the same pay the cooks what they are worth and reward the cooks accordingly. We listen to the teams and the cooks who are out there. What do they want?? The answer is simple they want money. Trophies are fine but its cash that helps the most. We are on a Quest for the best.

You have to have the money in place first. Not money and prizes but just money. I don’t agree with competitions that post money & prizes it is misleading. You could end up with a cheap grill they over inflate the value of. It should be money only first and foremost and if there are prizes they should be specifically listed. There should be a guarantee on the money.

We try to cut our costs in everything else and we do that so that we can give more money. For example in Little Rock we wanted to make sure the teams had hot coffee and donuts but instead of us shelling out money for it we had Krispy Kreme sponsor that. The cooks are happy with donuts and coffee, Krispy Kreme is happy with the exposure and we have not given up any money towards the teams.

All of our contests are open. There is no invitational. We’re just looking for the best competitors and barbecue in the land. We are skimping on trophies and splurging on cash.

Q-Why tie in with Nascar besides the demographics?

RC- Its all about exposure. These teams are going to be with over 200,000 other people attending the event. There are multiple news station coverage and exposure for sponsors. Additionally we will have a backyard division to access those participants who may not be able to enter the pro series. These Competitive BBQ teams that have sponsors will have better impressions for them at events of this level.

Q- What are your thoughts on the new TLC BBQ Pitmasters series>

RC- TLC BBQ Pitmasters is doing for BBQ what American choppers did for Motorcycles.
It’s all about marketing. The show is revolutionizing this. This is TV high drama. Its not staged its exposure. It works.

Q- What are your thoughts on the KCBS?

RC- KCBS when I started with them in 2000 it was totally different then. The people in the office wanted to be more proactive. There are a couple of people on the BOD that have turned it upside down. Just a fact. Gotten away from doing what they should be doing. Planning for the future.

I think of myself as an independent contractor-the KCBS they should be helping us. I am their customer – I pay sanctioning fees ++ plus $13.00 a head. Smoke on the Water Productions has 112 avg teams per competition. I am giving them $13.00 a head and what are they doing for me.?? Giving me grief..

For example I was trying to get a press releases announcing our competition and they wanted to charge me for it.
Then they told me I had to advertise it in the Bullsheet.

I don’t need the KCBS Bullsheet. I have a database of 10,000 names and can get the word out on my own. E-news letter for example. I can control my own costs.

They are micro managed beyond a doubt. Without calling names it seems they are more concerned with covering their ass and their absurd rules. The people in the office are scared to do anything because of that.

We may have to start our own sanctioning body. Similar to KCBS blind judging but with a different scoring system and ruled. Also the garnish issue. I have heard from many teams that they don’t need it or want the hassle. We listen to the cooks.

I would rather have advisers instead of a BOD -they would not get bogged down in micro management. I would rather give away points and money for TOY (team of the year). Also if I run it it’s a dictatorship. We would make the decisions best for the cooks. I believe this would extend the viability (business plan) of competition BBQ. There is no doubt about it. We listen. We react better.

I have talked to as many cook teams as possible. You have to listen to them. Money talks. Integrity matters. We have had 100% certified judges since I began. We treat them nice. They travel on their own time. We make sure to take care of them. That’s what should be done. We must be doing something right as we already have 240 certified Judges registered for Smoke on the Water, Little Rock.

KCBS TOY race – I have a problem with the way it is run as well.
We had probably some of the best top teams that were registered for Smoke on the Water then they backed out (with their own “excuses”) to do smaller contests and the points were still allocated. We are attracting National Sponsors. Instead of buying a $5.00 bowling trophy lets get a $30,000 sponsor and give it to the TOY.

KCBS seems too narrowly focused – not aggressively marketed themselves. KCBS has so much potential to take it further and they haven’t. KCBS is in a rut. You have to keep evolving. Or else you will stagnate. They are doing nothing cutting edge.

I really don’t care what the current board is doing. I will continue to do what is going to attract people. If they are upset with us-oh well.

IF we can work with the new BOD and get back to the way it used to be then I will work with them absolutely. Here is my problem though – its all about the money. We put on these $100,000 events with music (300,000 ppl per event) and more……
It all adds up to what is KCBS doing for me?

Q- Are you endorsing anyone running for the next BOD of the KCBS?
The Nominees are:
Randy Bigler
John Kirby
Paul Kirk *
Mike Lake *
Barbara Milroy
Linda Mullane *
Jim Stancil
Jeff Stith
Candy Weaver

(* Indicates current board member)

RC-In all fairness I don’t know the others- however I will endorse Candy Weaver and Randy Bigler.
Candy started a couple years ago – She is a business person and has a cooks perspective. She takes no shit off nobody. She will put them in their place.

Q- What is your answer to those people who state you are ruining the purity of BBQ contests?

RC- We are not trying to put the small contests out of business. There is still a place for them.

When you are playing football you play no matter what. Same with BBQ you have to play in all conditions. Only the strong will survive. Our marketing plan is very simple we listen to what the cooks want and we bring the money. Period.

At the bottom of it all – if you don’t like what we are doing don’t come. We will bring the big boys out. The integrity of the sport is not gone – viability is in the Money – it has to be viable to make it last.

To quote Myron “to be the best you have to beat the best”
Our contests will attract the best.

Day 15 – 25 Days of Christmas BBQ Blogging

I can’t wait for January 17th 2010- why>> Because it will be the premiere of the Great American BBQ Showdown on the Food Network!

Tommy and Dennis had told me about this a couple of months ago when they were filming in South Carolian and they just released the dates it will be aired. I am so happy to see more of my BBQ friends on TV. It’s just even more great exposure in addition to the TLC BBQ Pitmasters show currently airing Thursday at 10pm E 9C.

Following 4 Competitive BBQ teams -

Checkered Pig (Tommy Houston)

Bub-ba-Q (William Bubba Latimer)

Divine Smoke (Debbie & Dennis Dill and friend David Hord)

Black Jack Barbecue(Jimmy Hagood)