BBQ COMPETITION THOUGHT:

As we past one of our favorite weekend contest, it was a time to reflect on "WHY DO WE DO THIS?". After not winning an award for anything, first time in 35 contest, I was left with after 25 years (off & on) on competition to ask myself why do I do this!

When a lot of teams are 'bbq' poaching chicken thighs, or slathering brisket slices like Arby's BBQ, or simmering ribs in sauce, I yearned for the old days of "pure smoked low cooked BBQ". So I came away with this thought, BBQ is  a world of opinions, styles and methods. I say, if you are having fun and enjoying yourself, then cook on.

I will continue to do my old fashion or over the hill BBQ, because that is what we like. In class I teach the Art of Smokology, which is learning the Proper Techniques of Smoking. It is not about competition or anyones certain smoker, it is about the "love" for this ART.

I will continue to get out there once in a while and see my friends and compete, but more for the fun of letting students stop by and showing them about this great sport we love. And introducing them to some GREAT people!

I tell them if you want to compete do it to have FUN, SEE FRIENDS, EAT BBQ, MEET NEW PEOPLE, LEARN NEW THINGS, and if you happen to get good enough to win, that the FIRST ribbon is the one you will always remember.

So bring it to your backyard, neighborhood contest or state contest. Do your best but most of have FUN.

Bruce and I have decided to keep doing what we do, because that is what we and our friends like. We are pretty much having new people come to our tent at a contest and letting them test they hand at competition. In Mission, Bruce's whole family is coming from out of town, so they will be doing ALL the cooking for the contest, we are just going to let them have fun and enjoy themselves. Ya never know they may win something, but they are so excited to be able to do it, they can't wait for two more weeks to past.

So in the End, I still do contest to pay forward what I learned and to see some of the BEST people I know in world, and let my students come by and see the event in action!

Chef Richard

"Where Backyard Spice Meets Life!"

SEPT. NEW CLASSES:

Here is of NEW Sept. Classes available for sign up currently

Sept 1st: (CCKC) Pro Series Cooking class (9 weeks). Lear to cook from start to finish. This class meets every Wednesday night from 6:30 pm until 9:30 pm. Each week is something different from knife skills to stocks, sauces, sauting and final night. Each week there is homework and quizes.

Sept. 4th (Saturday @ SNF); Basic Grilling, 2 hour demo on proper grilling techniques, tools, heat zones and Q&A.

Sept. 11th (Saturday @ SNF) Basic Smoking; 2 hour demo on proper Smoking techniques; What is a smoke ring, Using & Appying Rubs, Proper flavor, Wood Selection, Mops and air flow.

Sept. 12th: Smoking 101: The Art Smokology. (CCKC, MBQI) Tips, Techniques, Demos, Recipes & tasting, plus plenty of time for Q&A in this 4 hour demo class.

Sept 26th (Sunday@CCKC@MBQI) Hands-on Grilling SIDE DISHES & DESSERT: 4 hour Hands-on class, making recipes like, Grilled pineapple salsa (great for pork or seafood), Grill Roasted Corn for Southern Black Eye Pea Salad. Tomato Sauce from the grill! Learn to make infused dessert for grilling fruit, than we will practice the Maillard Reaction on Pineapple!! Come find out what that means!

See you there, sign up soon, classes sell out fast!

Chef Richard

"Where Backyard Spice Meets Life!"™