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Santa 'Que

11/29/2012

1 Comment

 
As the Barbecue Competition season has wound down, with only a few more scheduled contests this year, our thoughts turn to the Christmas season.  This time of year is what I refer to as the “off season”, like in sports. 

Pitmasters and their teams have the opportunity to stay home and travel a lot less, or not at all.  Team members have a chance to reunite and spend quality time with their “natural” families, if their significant others aren’t members of their cooking team.  Most of the competition equipment gets thoroughly cleaned and stored for a month or so.  And our clothes get a break from smelling like smoke every week.  Teams may spend some time adjusting their rub and sauces recipes, developing new recipes, or modifying their cooking methods.  Almost every cook looks to purchase some type of new equipment to give themselves and a better competitive edge the following year.  So teams receive a “Christmas gift of time” at the end of November and December to catch their breath and prepare to next season.  Judges also have the opportunity to travel a lot less and spend quality time with their families. They also begin setting up their judging schedule for the following year; applying to early published barbecue contests. This is done during the "off season" as it is harder to apply and get selected to judge a contest than it is to register to cook a contest.  (What contest  would turn down a cooking team, as the number of judges is determined by the number of cooking teams?)  Additionally, they have a chance to consider cooking the following season; either forming their own team or coordinating to cook on an established team.

As a barbecue addict and gift lover, this time of year also means the possibility of getting barbecue-related gifts for Christmas!  Or what I call “Santa ‘Que”.

When your family and friends say to you “What do you want for Christmas?” why not tell them the truth…barbecue stuff!  Better yet, have a list of items already prepared that you’ve memorized.  Of course you’ll have to hesitate for a second before answering the question.  This will make them think you’ve been caught by surprise and have delivered a spontaneous, heartfelt reply.  The reply would be heartfelt alright, and premeditated.  

What are some really good barbecue items to ask for as Christmas gifts?   Each of us has a different for answer for this question based on our current level of barbecue “want” and “need”.  So, here are a few old and new things that I’d highly recommend.  I’d like to receive each myself, if I didn’t already have one.  And, you know I like lists!

1.     Barbecue Restaurant Gift Cards / Certificates

You can receive the “gift of great barbecue” from your loved ones and friends at your favorite establishment.  Cards and certificates normally range from $20 - $100, but you can usually ask for any amount at many restaurants.  As a great example, I recently ate at the Memphis Barbecue Company which is owned & operated by World Champion Pitmasters Melissa Cookston & Mike Wheeler.  They sold gift cards, and my whole dining experience was a 5-Star barbecue event.  Everything I tried was honestly excellent.  However, the baby back ribs and brisket were down right amazing!  So, receiving a gift card from the Memphis Barbecue Company would be a thoughtful and mouthwatering gift.

 2.     Food Handling - BBQ Gloves   

A good pair of these heat-resistant gloves lets you handle food better and safer; like when pulling pork.  Gloves can cost from $10 - $75 depending on the type you buy.  There are many brands and types of these gloves on the market; from rubber to leather to suede.  However, I prefer the rubber type, as they are lighter and work well.  They are much easier to clean too, only requiring soap and water.  Tongs and a hot pad may work fine, but BBQ gloves these are cool (no pun intended) and more efficient to me.

 3.     Guru Thermometer   

There are even more types of thermometers out there than BBQ gloves.  However, I feel that Guru thermometers are the best in the business to more precisely temp your barbecue.  They are very accurate, easy to read, and seemingly become a part of your grill or smoker.  They have a few types to choose from.  Additionally, they are fairly expensive as compared to other types of thermometers and would be better to receive for Christmas.  A Guru costs from $25 for a standard probe, up to $600+ for a very top of the line wireless control thermometer.

 4.     Grill Accessories   

This is a gift that has an unlimited price range depending on what you want to purchase, but a basic price range is from $20 - $100.  I like grill accessories that extend the functionality of the grill cooking capabilities.  Often the spaces on the metal grill racks on grills & smokers are too wide to prevent food from falling through into the fire, or falling apart during cooking and flipping.  And more often, grill racks have too little grill space to barbecue all the meat we need to prepare; especially for a social function.  So, it’s always good to have a grill accessory available to resolve these issues.  (And all barbecue enthusiasts love toys.)  In the past decade a number of these gadgets have entered the market.  Two of these functionality extending items that I’ve come across that I really like the most are the assorted Grill Grates and the brand new Barbecue Buddy.  The Grill Grate is a product that has been around for a few years now.  It protects food by raising it above the grill with less touch points and draining the drippings less directly onto the flame.  Major barbecue companies like Weber and Char-Broil, as well as a number of others, make these accessories and they are available where most barbecue supplies are sold; like most big box hardware stores.  They range from $35 - $70.  The Barbecue Buddy is a brand new product that is making its way into barbecue circles.  It expands your grill area with two racks that sit on your grill, so you can stack your meat and double your production.  It also comes with a water/drip pan.  This accessory is currently only available on Amazon.com and costs $38.  

5.     Injector Set

Injection is a great method for infusing meat with enhanced flavor and keeping it moist throughout the cooking process.  A good set of injection needle(s) costs around $15, and can run up to $60 for a professional set.  So, they’re pretty inexpensive and can be a big valued-added to your cooking.  Every pitmaster that cooks a whole hog injects it.  They use concoctions made up of ingredients like vinegar, fruit juice, wine, spices, as well as other creative ingredients.  Having a quality injector set with a multi-part injector and two or more sizes of needles is a must for .  These products can be purchased at most stores where barbecue supplies are sold, as well as Bed, Bath & Beyond. (Ironically, this is where I got mine thanks to my girlfriend’s recommendation.)

6.     Membership in A Barbecue Association

While most of us are members of numerous barbecue associations, there probably are one or two that we’d like to join.  Based on the association you are joining, memberships can run on average $30 - $50 for an individual and around $50 - $75 for a family plan.   By receiving a membership as a gift, it ties the giver into our passionate barbecue world and may justify future barbecue gifts.  Sneaky, and clever, huh?

7.     Barbecue Books (Cook Books & Histories)

You never stop learning at anything you do; to include barbecue.  So, no matter how long or at what level you’ve been involved in barbecue, you can still learn something from time to time.   Books are a great way to discover new techniques, recipes and learn more about our culinary heritage.  Today there are a wide variety of very good barbecue books available in store and on-line, written by world champion pitmasters and noted authors with a wealth of knowledge.  Barbecue books are a good buy as they can range from $30 for a recently published book, down to $8 for a book on the sale rack.

8.     Barbecue Store Gift Cards  

This is the ultimate gift where you have a “candy store” of options to select from to feed your barbecue passion.  Like restaurant gift cards and certificates, they normally range from $20 - $100, but you can usually ask for any amount at many restaurants.  Additionally, as we have all experienced in the past, you loved one or friend may unintentionally not get you exactly what you wanted; buying the wrong brand, style, or even the wrong item.  Again, there are a number of these businesses accessible on-line, which makes it even easier to gift.  The Kansas City BBQ Store and The Barbecue Store are two of my favorites.  But remember, it needs to be a high enough amount so you can have numerous options on what to buy.  Asking for a $200 gift card isn’t unreasonable, is it?

I know this column makes me sound like a cheap, petty, gift grabbing, son of a gun.  However, it’s a tough life when you have an obsession and know what you want need!  J  

Have a very Merry Christmas!   
And I hope your family and friends are good to you by gifting lots of “Santa ‘Que”!

Marc 
Where there's smoke, there's probably barbecue!



1 Comment

KCBS vs. MBN Contests

11/10/2012

7 Comments

 
In the past month I’ve judged both Kansas City Barbecue Society (KCBS) contests and a Memphis Barbecue Network (MBN) contests.  While the purpose of the two contests are the same, judging excellent barbecued meat, the overall atmosphere of each contest is different.  (As a macho BBQ guy, I’d never say the feeling of the two contests is different.)

In KCBS contests you know what categories you’ll be judging at each event; all the four meat categories - Chicken, Ribs, Pork and Brisket.  Everyone judges the same four categories, six entries in each category. Additionally, the contest only uses the Blind judging method, where all the entry boxes are renumbered when they arrive at the turn-in table.  So, the judges never know which cooking team’s sample they are judging.

In MBN you don’t know what category you’ll judge until you arrive at the event.  You may judge one or two of the three categories, or even the Finals.  The three categories are Whole Hog, Shoulder and Ribs.   Also, in MBN there are two judging methods employed, blind judging and on-site judging.  On-site judging entails the judges going out to the cooking team sites and evaluating their barbecue, as well as their presentation and the site itself. 

Now in MBN if you are selected to judge the Finals, you’ll judge all three categories and a total of 9 entries.  You’ll judge the Top Three cooking teams in each of the three categories from the blind and on-site judging. The Finals is only on-site judging.  Also, a team may “final” in each category, so you’d be going to their site 3 times.  In judging a Finals it’s hard to pace yourself in how much you eat from the 1stto the 9th team, and you’ll be
very full afterwards. 
Ironically, there are some people that don’t like to judge on-site or don’t want the pressure of judging a Finals round.  So, they only judge one or two categories in the blind judging. 
 
The Judges Meeting are different too.  KCBS meetings are more formal and highly organized, while an MBN meeting is more informal and laid back.  KCBS has the judge’s meeting with the “famous” instructional CD that gets played before every contest, before the judge’s oath.  The MBN judge’s meeting briefing is less formal and shorter.

I’ve outlined the Scoring differences between the two organizations in detail in a previous column - A Tale of Two Methods.  However, simply stated, KCBS scoring involves blind judging only and no comparison of entries, while MBN scoring involves blind judging and on-site judging, and comparing and ranking the entries.

The Cooking is slightly different in the two contests too. In KCBS contests teams cook all of the four categories because it’s fruitless to do otherwise.  The Grand and Reserve Champion is determined by calculating the four scores from each of the categories.  Teams can win a trophy for best in chicken, ribs, pork and brisket, but can win outright without barbecuing all the meats. 

In MBN most teams cook all the categories too, all pork, but some teams only cook whole hog, shoulder or ribs.  The reason is that the Grand Champion is selected as the best from the nine entries in the Finals.  So, focusing on one category and making it to the Finals with a chance to win it all may be worth it.  
 
To me, cooking a Whole Hog is the biggest difference between the two contests.  While it takes a great deal of skill to cook any meat in a professional barbecue contest, it’s a bigger, more time consuming endeavor to properly prepare a whole hog for competition.  Especially since all the major parts of the hog are judged – the loin, ham and ribs – and the bacon is very often presented to the delight of the judges.  Therefore, the whole whole hog has to be cooked perfectly.

KCBS is currently a larger, national and international organization, while MBN is smaller and more localized in the South. 
 
At a KCBS contest there is a proud, institutional atmosphere of being the world largest barbecue organization that set the standard for professional barbecue judging.  It’s also a challenge to cook three very different types of meat well at a competition level.  

At an MBN contest there is an elite, showmanship atmosphere with the theatrical on-site presentations and judging.  Whole hog is also what I consider the old school traditional way to barbecue. Throughout American history when barbecues were held and pork cooked, it was almost always a whole hog.

While there are a number of differences between the two contests, there are also a number of similarities.  Each organization is very professionally run by experienced Contest Representatives and enthusiastic Local Coordinators, from the judge and cooking team registrations to the actual contest itself.  A majority to 100% of the barbecue judges at contests are certified by their organization through a sanctioned training course.  Each organization maintains strict control over the scoring of the contest, to ensure the integrity of the competition.  Contests are often associated with an event or festival.  At each contest you meet great people who are as obsessed and knowledgeable about barbecue as you are, and that you enjoy seeing again and again throughout the barbecue season.  But most importantly, both organizations are promoting and preserving the high standards of the American barbecue tradition.  
 
If you are truly a barbecue fanatic, I high recommend that you be a member of both KCBS and MBN.  Neither organization is “better” than the other, and I thoroughly enjoy judging both.  It helps me stay in touch with the
current cooking trends and flavor profiles of each type of barbecue, gives me the opportunity to judge more, allows me to make more new barbecue friends, and widens my overall barbecue knowledge and experience; which I’m a big proponent of.  And most of all, Variety is the spice of life in barbecue too!
                                                  
Marc
Where there's smoke, there's probably barbecue!


7 Comments
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    Marc Gonick

    New Orleans, LA - KCBS Certified Master BBQ Judge, MBN Trained Judge, and member of the Gods of Smoke competition BBQ team. Judged 40+ barbecue contests.  Became a judge in 2008.

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