Starstruck...here with "The Legend" Mike Mills, author of Peace, Love & Barbecue (2005)

I’ve infiltrated the world of competitive barbecue. I’m in with the big boys…

Barbecue is like a sport. I never thought about this until Saturday, October 24th, 2009, pulled up at a table preparing to judge my very first competition and most prestigious of them all, the 2009 Jack Daniel’s World Championship Invitational Barbecue, simply and most often referred to as “The Jack.” I am as excited to be here as a kid in a candy or toy store.

I’ve infiltrated the world of competitive barbecue. I’m in with the big boys—Paul Kirk, Mike Mills, Adam Perry Lang (this year’s honorary pitmaster), and Ray Lampe to name a few. Collectively responsible for putting barbecue on the culinary map, they are celebrity pitmasters and renowned cookbook authors who have competed on the circuit from the Eastern to Western, and Northern to Southern United States. I’ve prepared for this moment. I’ve trained my palate over many years, seeking out the best ribs, brisket, pork, chicken, and BBQ sauce

judges autographing aprons...great tradition! (photo by Karen Walker)

this country has to offer. I’ve stood in front of my own cooker for hours, maintaining a low-and-slow temperature to render all sorts of seasoned meats tender to the bone. I’ve learned techniques from one of the greats, Chris Lilly of the legendary Big Bob Gibson Bar-B-Q in Decatur, AL. I’ve taken a 4-hour judging course with master judge Ron Harwell, Ph. B. (no I’m not making this up, it’s a doctorate in barbecue!) and am now a Certified Barbecue Judge, according to the Kansas City Barbecue Society and own a monogrammed maroon KCBS T-shirt and “CBJ” pin to prove it. I’ve recently started to read The Bull Sheet and the National Barbecue News at the breakfast table, in lieu of The New York Times. I’ve come a long way, and now, here in Lynchburg TN (pop. 400+/-, but during event 25,000+), I am ready to taste multiple entries of sauce, choice meat, chicken, ribs, pork, and brisket, with dessert thrown in the mix. It’s a tough job, but I’m ready to handle it like the trained pro that I am. (more…)

Entering Smitty's

What I got was a crash course in brisket and BBQ lingo

Friends say that I’m obsessed with barbecue. I’ve always preferred the word “passionate,” myself.  It is an ongoing curiosity with me, and the art—because it is an art—of barbecuing fascinates me to no end. It’s also the people I’ve met while exploring this great culinary tradition that keeps me coming back for more. My Southern friends are like my European friends and family in many ways. They love to take their time to live, enjoying their meals over several hours while eating, drinking, and telling stories. Having lived in New York City for twenty or more years where everyone always seems to be in a rush is something I’ve never gotten used to. So naturally, I look forward to my trips to Austin, TX, where I get to take it all in at a slow and steady pace from the minute I land at the airport and imagine a distinct, enticing smoky aroma tickling my nose. (more…)