Features

2023 Marion Kiwanis BBQ Rendezvous

6/3/2023

MARION, IA (BBQ CRITIC) - Saturday was a fun day! Jason Callaway (fellow BBQ CRITIC JUDGE) and I decided to head out to the Marion Kiwanis BBQ Rendezvous (at Lowe Park in Marion, Iowa) for some fun, sun, music and BBQ. My history with this event runs deep.

The Marion Kiwanis BBQ Rendezvous started back in 2011. I started attending in 2012. Then a year or so later my pit master friend Bubba Knapp (owner of Bubba-Q's restaurant in Ottumwa, IA) drove his BBQ rig up to vend this event for about a five year stretch. I helped cook and we always had a blast with Bubba and his entire family. This is back when the BBQ Rendezvous was held at the town square downtown in Marion.

Many of my other BBQ friends from the KCBS pro competition circuit vended here such as BAMBQ, SMOKIN' BONES BBQ, DOWN HOME COOKIN & BBQ CO, SMOKEHOUSE 72 and others.

By the way, check out our review of SMOKEHOUSE 72's "Sweet & Savory" rub which you can purchase locally at The Grill Works in Marion. This rub is BBQ CRITIC APPROVED and is fantastic for all your cooking needs.

Here are a few of my personal photos from those early years at the BBQ Rendezvous. I have so many great memories of this BBQ event.

The Marion Metro Kiwanis organize this event each year and it's their biggest fund raiser to help a lot of kids. Please check out their website and learn about what they do and how you can help.

MARION METRO KIWANIS WEBSITE
https://k15653.site.kiwanis.org/what-we-do-2/

Though I do miss the downtown location, Lowe Park does provide a more spacious area. Attendees can watch bands, participate in kids activities (like face painting, balloon animals , side walk chalking and bean bag tosses) and, of course, eating some tasty BBQ. Admission is FREE.

Jason and I got an idea today. We decided to put on our judge hats and make this a BBQ CRITIC APPROVED opportunity. Any food we purchased from a vendor and really enjoyed, that vendor would be given the BBQ CRITIC APPROVED sticker for their trailer. That’s all we had for an award, but it worked.

We really wanted to try all vendors, but it was not possible. There were no inexpensive samplers that would allow us to try all the pork, brisket and ribs. Since we did not get to try some of the food from other vendors, we could not make it a full blown contest. Our wallets were tapped, and our bellies full.

Maybe next year I could bring a team of BBQ CRITIC JUDGES and have a private contest. Each vendor could provide a meat sample to each judge and make it a blind turn in so we do not know whose food we are tasting. This would be fun to judge, and fair to all. I will give this some thought.

BOTTOM LINE: We both had good (and not so good) BBQ experiences here today. That said, we did eat a lot of food and spent lots of money. But hey! It's BBQ, right? We really want to show appreciation to those who pleased our palates, so here are the winners of this year's impromptu BBQ CRITIC APPROVED Vendor Awards at the 2023 Marion Kiwanis BBQ Rendezvous.

Hope everyone had a great time. Until next year!

- BBQ CRITIC

BBQ CRITIC APPROVED
1ST PORK

BACK 40 BBQ

Video Interview

BBQ CRITIC APPROVED
1ST RIBS

WILLIE RAY'S Q SHACK

Video Interview

BBQ CRITIC APPROVED
1ST BRISKET

BOB'S BBQ EMPORIUM

Video Interview

BBQ CRITIC APPROVED
EXTRA CATEGORY - HOT LINK

HATCHETT'S BBQ

Video Interview

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Midwest Grilling Supplies to host T-Daddy's BBQ Demonstration

4/25/2023

BBQ CRITIC NEWS

Last year in the Quad Cities area, T-Daddy's BBQ won a Grand Champion at the 2nd Annual BAR-B-QC contest where they won cash and a big trophy. This year the team is giving back by inviting cooks (from backyard to competition) to their FREE cooking demo at Midwest Grilling Supplies in Davenport, Iowa,

INTRODUCTION TO BBQ

Tory & Paula Ketelsen (T-Daddy's BBQ) will demonstrate how to trim and prepare Backyard Chicken Thighs and Pork Spareribs.

Chicken is often a chore for a competition BBQ cook whose goal is to please every judge at a contest. Getting the right flavor profile, tenderness and juiciness can be maddening. Trimming chicken, in and of itself. is often a very tedious task. Tips from T-Daddy's BBQ will make this process easy to understand and less daunting.

Pork Spareribs are more forgiving, but you still need to have your preparation and trimming techniques perfected along with everything else to be successful. Watch T-Daddy's BBQ and they can spare you all the time it takes to figure this out.

TOPICS TO BE COVERED

Meat Selection/Trimming
Grills & Heat Sources
Essential Supplies & Tools
Rubs, Seasoning and Sauces
Simple Timelines
Presentation

This demonstration will benefit both the backyard cook and those eager to enter a BBQ contest. T-Daddy's BBQ will answer all your questions to help you make the best Chicken and Ribs for your neighbors and friends or even a BBQ judge at a contest. Don't miss out!

EVENT DETAILS

LOCATION:
Midwest Grilling Supplies
1010 E Kimberley
Davenport, Iowa

DATE: April 29th, 2023
TIME: 12PM to 2PM

Iowa BBQ Society 2022 Banquet

1/16/2023

Iowa BBQ Society Annual Banquet

ALTOONA, IA (BBQCRITIC) On January 14th 2023, the Iowa BBQ Society Annual Banquet took place at Prairie Meadows Casino in a very spacious event room. Chafing dishes lined up along the back wall getting hot and tables were all set for dinner. Warmth filled this place, but not from climate control or chafing dishes heating up. It came from every beating heart in the room and we were all in for a heart-warming evening.

The dining room had an open bar, a table displaying trophies with the winning team names engraved on each award. A silent auction area featured products on display such as a PK Grill, K4L Drum Cooker, Smokhouse72 Sweet & Savory Rub, and host of other cool options. Everyone was beginning to arrive and it is always a pleasure to meet up with all my Iowa BBQ friends, and most of them were here tonight.

IBS AWARDS

I am excited to see our 2023 Iowa BBQ Society Executive Board in action including Rande Galle (President), Jason Waite (Vice President), Brant Champoux (Secretary) and Trent Wilson (Treasurer). Board Members include Erik Mengel, Jordan Williams, Scott Chaney, Joe Quick, Megan Willier and Jake Huyser.

The IBS board went all out this year planning the banquet, and I really like the set up here. Very nice! Although they may want to get a few pit masters together and teach the casino cooks a thing or two on making juicy, tender beef. Holy toughness! Everything else satisfied my appetite, and there was a wide assortment of food options which was great. The staff was very attentive and friendly.

I had the priviledge to share a table with my friends Ed Hartman (a fellow BBQ judge), Anne Rehnstrom (a previous Founding IBS Board Member), brothers Ray and Jay Ringgenberg (Smokhouse72), and Francis Dutton and his brother Brad. We all enjoyed our meal, but now it's time to get down to the real meat of the evening.

Christine Dutton
IBS HALL OF FAME

Francis Dutton's wife, Christine, 65, who went on to be with our Lord in Heaven last November (2022), was inducted into the Iowa BBQ Society HALL OF FAME. Francis had met with outgoing IBS president, Matt Fisher, at Tornados Pub & Grub in Cedar Rapids where he told Francis about this honor. Francis said in his acceptance speech, "I had no words at that point. I felt overwhelmed with a sense of gratitude to the board to honor Christine in that way."

Francis also said of his wife, Christine, "In her own way, she touched so many lives that I never knew until after her passing."

Christine Dutton (right) judged her final BBQ contest at "King of the Corn" in Ottumwa, Iowa. She sat at my table. A cherished memory.

Christine certainly touched my life. I remember sharing a story with Francis at his home (shortly after she passed) about when her and I debated politics on Facebook. It got heated! Boy did she stand her ground, and I stood mine. Yet Christine was always so nice and never once got personal with me (nor I with her). I heard the same thing from other BBQ friends who locked horns with her in debates such as Sabrina Knapp (Bubba-Q's). Christine ended up teaching me a lesson in kindness discussing issues, by her own example. Later I would pay more attention to her posts about God and I would often reply to those instead.

Francis relayed this story to the pastor who conducted Christine's service at church. My story was included. Ultimately, it was our mutual faith in God that bonded my friendship with Christine. We both realized the Kingdom of God was far more important than any political party here on earth.

Here is the full video of Francis Dutton's acceptance speech for the Iowa BBQ Society HALL OF FAME. God Bless, Christine Dutton.

Christine Dutton
HALL OF FAME VIDEO

Jeremy Biondi
IBS HALL OF FAME

Jeremy Biondi, 48, who passed on to be with our Lord in Heaven last October (2022), was also inducted into the Iowa BBQ Society HALL OF FAME. Jeremy created Moo's BBQ (Newton, IA) in 2014 and his barbecue restaurant served award-winning BBQ to the community until November 30th, 2022 when it closed due to his passing.

I remember in December 2019, I took a road trip to Moo's BBQ and it was closed due to a drunk driver hitting their building. Sometime after that, I had stopped there to grab a brisket sandwich on the way back from a BBQ competition (of all days!), but I was eager to try the BBQ and it was great. I never had the privilege of meeting Jeremy, though. However, my friend Kyle Johnson (T-Rex BBQ) knew him well.

THE NOTE POSTED ON THE DOOR

Jeremy was a big supporter of the Iowa BBQ Society. Kyle said in his speech, "He opened his checkbook relentlessly when BBQ Society called. We asked, he answered...Jeremy was one hell of a guy and my friend...may he rest in peace." Kyle handed out the HALL OF FAME plaque to Jeremy's wife, Nicole Biondi, and family.

Nicole Biondi holds the HALL OF FAME plaque with her family

Here are a few short video clips from friends and family honoring Jeremy Biondi at the Iowa BBQ Society HALL OF FAME induction. After watching the videos, you'll wish you had met Jeremy, too.

Jeremy Biondi
HALL OF FAME VIDEOS

The Newton Daily News (11/17/22) quoted Jeremy's wife, Nicole Biondi, from a Facebook post: "It was Jeremy’s faith and trust in God that led him to open Moo’s BBQ, and it kept him going no matter what barriers and difficulties he faced along the way.”

Jeremy Biondi and Christine Dutton will be missed. No question. BBQ flowed through their blood just like it does ours. That bloodline makes us family, and we sure felt the warmth of that love this evening. They both had a faith in God that balanced out their lives, and secured their eternity. I am reminded what Jesus said in John 11:25 in the Holy Bible, "I am the resurrection, and the life: he that believeth in me, though he were dead, yet shall he live."

That's why my motto in life will always be: Life is not short, it's FOREVER.

IBS 2022 AWARDS
PRO SERIES

Congratulations to the following Pro Series teams for a job well done in 2022. Hot Daddy's BBQ is definitely HOT taking Grand Champion. WAGS Backwoods BBQ wagged his way to Reserve Champion. It was great to also see Luscious Loins, T-Rex BBQ and Team Crawford in my photo sights. I really missed seeing Machete Boys BBQ, Smokey D's and Hogline as they were not able to be present. Joe Osbrink received a well-deserved contest Organizer of the Year award. Joe's ;leadership resurrected the Iowa State BBQ Championship contest and it took place in Altoona, IA at Adventureland Park. Very much a success and has potential to grow.

TOP OVERALL

GRAND CHAMPION - Hot Daddy's BBQ

RESERVE CHAMPION - WAGS Backwoods BBQ

CHICKEN

1ST CHICKEN - Hot Daddy's BBQ

2ND CHICKEN - Luscious Loins

3RD CHICKEN - WAGS Backwoods BBQ

RIBS

1ST RIBS - Hot Daddy's BBQ

2ND RIBS - T-Rex BBQ

3RD RIBS - WAGS Backwoods BBQ

PORK

1ST PORK - Hot Daddy's BBQ

2ND PORK - Team Crawford

3RD PORK - Machete Boys BBQ

BRISKET

1ST BRISKET - WAGS Backwoods BBQ

2ND BRISKET - Smokey D's

3RD BRISKET - Hogline

ORGANIZER OF THE YEAR
PRO-SERIES

ORGANIZER OF THE YEAR - Joe Osbrink

IBS 2022 AWARDS
BACKYARD

Congratulations to the following Backyard teams for a job well done in 2022 The three teams below dominated the Backyard division. Smokin' Suckers nailed 1st place in both Chicken and Ribs and ended the season with a Grand Champion. Nice! Limp Brizkit firmly held Reserve Champion.

met Brant Champoux (Second Hand Smoke) earlier in the year. Great to see this team in the top three. I will be getting together with him for some fun projects over the Spring.

Wyndell Campbell was awarded the Backyard Organizer of the Year. I did not get a chance to talk with Wyndell, but I hear great things about his BBQ-4-Badges contest (Oskaloosa, IA) that raises money for local first responders and emergency services. I will try to get there this year.

Keep your eye out for more BBQ Critic Backyard contest coverage I have yet to publish from 2022. It will get you pumped up for the coming season.

TOP OVERALL

GRAND CHAMPION - Smokin' Suckers

RESERVE CHAMPION - Limp Brizkit BBQ

CHICKEN

1ST CHICKEN - Smokin' Suckers

2ND CHICKEN - Limp Brizkit BBQ

3RD CHICKEN - Second Hand Smoke

RIBS

1ST RIBS - Smokin' Suckers

2ND RIBS - Second Hand Smoke

3RD RIBS - Limp Brizkit BBQ

ORGANIZER OF THE YEAR
BACKYARD

ORGANIZER OF THE YEAR - Wyndell Campbell

FINAL THOUGHTS

This last year was a lot of fun for me to hang out with cooks and judges and meeting new friends. Let's all take a lesson from Jeremy Biondi (shoot for your dreams and make it reality) and Christine Dutton (be kind at all times).

Thanks, Iowa BBQ Society, for a great banquet. God Bless.

Herb Kane
BBQ Critic

VIDEO:
CONTEST ANNOUNCEMENTS

VIDEO:
ORGANIZER OF THE YEAR

EXTRA FUN VIDEO!
THE PANCAKE STORY
KYLE JOHNSON (T-REX BBQ)

Join the Iowa BBQ Society

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BBQ CRITIC

CR MIDNIGHT SMOKER BBQ IS FIRE!

11/5/2022

CEDAR RAPIDS, IA(BBQCRITIC) CR Midnight Smoker BBQ sounds like a movie about a mysterious Pitmaster cooking into the wee hours of the night. Well this is no movie, but there is some truth to the story.

Pitmaster Greg Stoll, owner of this new BBQ venue located inside the NewBo City Market in Cedar Rapids, Iowa, told me his mother-in-law nicknamed him Midnight Smoker because he would smoke meat from midnight to the next morning for his family. What a lucky family because his BBQ is FIRE!

I just discovered this place and saw posts on his business Facebook page, so I messaged Greg. During our brief correspondence, Greg sent me a photo of his sliced brisket in a food container. It looked so delicious I had to post it online.

I told Greg I would visit Thursday and try it. Then I got a very disappointing message. He ran out! I understood and I was happy his business was busy. So I agreed to come out Friday.

Greg immediately knew who I was by the BBQ CRITIC hat I was wearing. We had talked a bit about his homemade rubs and sauces, and smoking meats the meats. He even gave me a quick tour of his smoker area and the woods used. Pretty cool stuff and I will get more in depth about that when I write my official review of CR MIDNIGHT SMOKE BBQ.

Eagerly I watched him reach into his warmer and pull out a long hotel pan cradling a butcher paper, wrapped brisket. The juices glistened right through it and the aroma was heavenly. What Greg revealed to me was a beautifully smoked Texas style brisket, with bark all around. A carefully crafted work of art.

Making gradual slices, I saw the juices drip slowly down the meat right on to the cutting board. He gathered the meat together and handed it to me in a food container. I grabbed a slice and took my first bite.

I stood there in disbelief, questioning my own senses. Could this be on the same level of a competition brisket? Could it be even better? I finally just had to say it, "This is the best beef brisket I have ever tasted in my life," and I have tasted a lot of briskets!

It was time to shout it from the roof tops! Then I paused and started to question myself. Is this really that good or is it all in my head? I had to find out.

I called my fellow BBQ CRITIC RESTAURANT JUDGE (and KCBS Master BBQ Judge) friend, Francis Dutton. My excitement intrigued him and he asked, "Is it really that good?" I said, "Yes it is!" So we went back together just today.

I read his FB post today which said, "Herb Kane was blowing up my phone with texts about a place in the NewBo City Market for BBQ. What Herb was telling me seemed Totally crazy & I thought he might be out of his mind. Well today, he picked me up at 12:15 & we went to CR Midnight Smoker BBQ."

What did Francis think? Watch the next two video clips.....

BBQ Critic Restaurant Judge, Francis Dutton, describes
the meat from CR Midnight Smoker BBQ.

Greg Stoll, owner of CR Midnight Smoker BBQ,
talks with Francis.

Folks, it turns out I am not nuts! Well, at least most of you believe that - I think. Seriously though, this brisket is really that good. I ask all my friends - BBQ judges, competition cooks and anyone else who loves BBQ to go get some brisket. Tell Greg BBQ Critic sent ya!

Discovering CR Midnight Smoker BBQ this week is what I call BBQ serendipity. I am looking forward to bringing the BBQ Critic Restaurant Judges in for an official review,

Stay tuned!

Herb
BBQ CRITIC

Subscribe to our TEXT ALERTS so you know when the next review goes online!

CR Midnight Smoker BBQ
NewBo City Market
1100 Third Ave. SE, Cedar Rapids, IA

HOURS
THURSDAY/FRIDAY: 10 a.m. to 8 p.m.
SATURDAY: 10 a.m. to 6 p.m.
SUNDAY: 10 a.m. to 4 p.m.

ONLINE:
Facebook: https://www.facebook.com/crmidnightsmokerbbqwww.facebook.com/crmidnightsmokerbbq

Official Website: https://www.crmidnightsmokerbbq.com

Moski's BBQ Opens Friday, August 19th in Cascade, Iowa

8/18/2022

Brice and Shawna Morris, owners of Moski's BBQ in Cascade, Iowa

If you were lucky enough to attend the baseball games at the Field of Dreams in Dyersville, IA this year, you may have already tried some BBQ from Moski's mobile food trailer. If not, then your BBQ dreams are about to come true.

Moski's BBQ opens this Friday August 19th in Cascade, Iowa. Let me tell you right now, this is not going to be your average BBQ joint. Owner's Brice and Shawna Morris do everything first class - from their well organized mobile trailer to their new brick and mortar building.

BBQ Critic decided to take a trip out to the store to talk with Brice and give a little prelaunch publicity. When I drove up to the restaurant, I was literally stunned. This place is absolutely gorgeous. Wood trim on a black building with a garage door leading to the spacious outdoor patio. The gold rain gutters even stood out right on up to the shiny smoke stacks on the roof. This place is TOP NOTCH!

Walk inside and the eye catching, glossy wood tables were built by his wife, Shawna. Beautiful murals of a cow and pig welcome you to the serving area where the public will place orders for daily fresh BBQ. The bathroom is clean and sharp looking, which I always said if that's in order, then chances are everything else will be, too.

Brice is passionate about BBQ with every intricate detail in place. When I walked into the building, I smelled BBQ. Ribs and brisket cooking on the smoker being prepared for a family gathering. The food I saw (but I did not taste yet) looked so delicious. What's even more impressive is that he uses 100% wood fire smokers. The clean burn of a stick burner will make some of the best BBQ around. Brice and Shawna take pride in every process they implement. I cannot wait to try the ribs, brisket, chicken and pork at this restaurant.

Shawna was able to leave her job and now work the family business full-time. Brice has been cooking BBQ for 20 years winning Grand Champions at BBQ contests and running a highly successful mobile kitchen. This all lead them to fulfill their dreams of a brick and mortar restaurant, their own Field of Dreams come true.

-- BBQ CRITIC

VIDEO INTERVEWS (short clips)

Here are some raw videos of my interview with Brice. These clips are absolutely fascinating, fun and informative. It will give you a deeper appreciation of what Brice is going to accomplish here at Moski's BBQ

Watch now and set your GPS to 329 1st Ave. W in Cascade, Iowa. If you visit the restaurant this weekend, please contact BBQ Critic via our Contact Page on our site and tell us about your experience. Your comments may be used in a future review.

Pulling Brisket from the Smoker

100% Wood Fire Smokers

Winning BBQ Contests

Kiln Dried Wood for Cleaner Cook

Family and Friends and No Fryers!

Touring the Restaurant

What's in that brisket rub?

Long time customers help dream become reality

Final thoughts on the dream come true ...

T-Rex BBQ Smoked a Gator

7/25/2022

MINGO, IA (July 23, 2022) - Kyle Johnson (T-Rex BBQ) invited me to a BBQ party way out in deep rural Iowa this weekend. So Saturday morning I set my GPS to Mingo, Iowa for an hour and a half drive. I've never been to Mingo, and I have never tried eating smoked alligator or boiled crawfish either. That would all change today.

Driving down highway 30, an airplane dived right out in front of me over the highway (literally low enough to touch my car!). I thought I was about to witness a crash. Nope. It was a simple crop duster. Thank God. Nearing the end of my trip, I reached a long and dusty gravel road that led me to my destination. I saw a nice house ahead and turned in and the American flag waving me into the driveway. Awesome! The well-groomed property is surrounded by cornfields from all directions. People parked their pickup trucks by the edge of the fields, so I squeezed my Prius right in between. Hilarious!

It was great to see Kyle and Tara Johnson. See you on the BBQ trail again soon!

I squeezed my Prius in between all the pick up trucks.

I love the American Flag - a constant reminder of the sacrifices made by brave men and women to preserve our FREEDOM.

The air was filled with a strong aroma of smoked meat, similar to what it's like when arriving at a BBQ contest on judging day. A large machine shed is the center of attention. Guests sit around inside enjoying the shade on this very hot, summer day. Kyle is outside sweating heavily and tending to his smoker (a smoker he and a friend built together). Very nicely done. Upon arrival, Kyle introduces me to several people and not long after I felt at home, ready to try some new food experiences - Smoked Alligator and a Crawfish Boil..

Kyle is in charge of smoking up the small alligator which he did not hunt down himself, but ordered safely online. The alligator was curled up in the smoker with a whole chicken clenched between its razor sharp teeth. Oh, and Sheefish (an Alaskan fish comparable to Cod) is swimming around in that smoker, too.

A sprinkle of SMOKEHOUSE72 Sweet & Savory rub should do the trick. The bottle says it is used for beef, chicken & pork. Well, now you can add gator!

Kyle holds up the alligator right out of the cooler. I am glad we will be biting the gator, and not the other way around..

A rub called SWAMP THING may just be the perfect final touch!

Kyle temping the gator and chicken.

Gator teeth are sharp as razor blades!

It's not just Kyle Johnson (2022 "Memphis in May" Turkey Smoke World Champion) cooking here today. Brandon, a friend of Kyle's, is preparing a Jalapeno Brisket using a recipe from Darren Warth (of Iowa's Smokey D's BBQ), and he is smoking up a pork butt, too. Mike is on the Crawfish Boil and Dalton on the Fish Fry. Several others contributed to sides and snacks. Music filled the air as folks gradually arrived. Many cooled off in the above ground swimming pool just on the other side of the shed. A perfect day for a fun summer cook-out.

Walking around I began talking with each of the cooks about their plan of action. Each one of them very enthusiastic about preparing of their food. So much so, I decided to let them tell you what they are going to do. Here are some short video clips from each cook, and I will write a brief review of the food served today.

KYLE'S ALLIGATOR, CHICKEN AND SHEEFISH

Kyle's Intro to Gator cooking

Loading the Gator and Chicken in smoker

Kyle temps the gator and chicken

Unloading the cooked Gator and Chicken

GATOR: I cannot lie. I was a bit weary of trying the gator. I have never eaten this before. Ever! This is new food territory for my stomach. Regardless, I am all in. Kyle warned me to wipe off the fat. Normally fat means flavor like with brisket, but not in this case. So I gladly wiped off the fat and cautiously took a bite. To my surprise, it tasted a lot like fish. I took two pieces in total. Like I told Kyle, I would not go out of my way to search out gator meat, but it tasted just fine. The very look of this reptile plays with my mind, though. Kyle did do a fine job preparing the gator and it was quite a sight to behold.

WHOLE CHICKEN: When Kyle finally pried the chicken from the gators mouth, it was our turn to take a bite! The pulled chicken was extremely moist, tender and very flavorful. It was a good thing I got a piece, because that bird flew away fast!

SHEEFISH: The Sheefish was smoked skin down (protecting the meat). When it was done cooking, the meat peeled off the skin with little effort. It was so meaty and had a great natural flavor. I loved the flaky texture, too. Absolutely delicious!

Nice job on all three Kyle!

The Gator has landed!

Kyle fillets the Gator, grabbing the very thick meat from the tail.

A generous portion of alligator meat!

Absolutely gorgeous! So tender, moist and flavorful.

Chicken rubbed up and ready to go to the smoker!

Kyle pulled the chicken effortlessly. He nailed it!

This Sheefish was tasty! It's comparable to Alaskan Cod in the same way Tilapia is comparable to Swai.

MIKE'S CRAWFISH BOIL

Mike's intro to Crawfish Boil

Crawfish is served!

CRAWFISH BOIL: It was interesting watching Mike put all the ingredients together. The cooking came in stages. First, boil the water with seasonings and add small ears of corn and potatoes which take the longest to cook. Later came the sausage and shrimp. Finally the crawfish dived in at the final stage for about 5 or 10 minutes more. Dinner is ready!

I was a bit weary of trying the gator, and now comes the crawfish. This is all new to me, but yet I cracked open the shell of this crustacean to pull out some meat. I was not sure of what I was doing, so Mike showed me later how he does it and I was close. The thing about crawfish, there is very little meat. Tiny! So I nibbled on the the meat and it was so small it was hard to determine the flavor. Maybe a cross between crab, lobster or shrimp? It's not fish (but neither was the gator which tasted like fish). It was ok, but my mind was still trying to figure out the flavor.

Now when I dipped that tiny piece of meat into Mike's special crawfish sauce, I lit up! The sauce gave this little crawfish some big flavor - something I could really enjoy. I noticed people kept going back to get more of Mike's crawfish and sauce, so those who really enjoy crawfish loved it. Mike has his process nailed down. A very successful cook! Nice job, Mike.

Mike is preparing the sausage and potatoes.

Adding more shrimp to the boil!

The corn and potatoes boil first. They take the longest. Gotta get those potatoes cooked fully. Not hard.

Once this boiler is lit, it boils! It was great watching the process of making crawfish.

The Crawfish Boil

This crawfish sauce is absolutely delicious!

The crawfish boil comes together beautifully. The seasonings added flavor to the corn and potatoes. Everything!

BRANDON'S JALAPENO BRISKET AND PORK

Brandon's Intro to Jalapeno Brisket

Brandon on slicing brisket

PULLED PORK: Brandon's pork tasted good. although he should have let it rest 30 or 60 min to allow it to cook more and restore the juices. Instead, he pulled the meat right after it came out of the smoker. It was clear Brandon was way too excited to let anything rest. He wanted to dig in it and now! I enjoyed watching his eagerness to cook. The flavor of the pork was good and I especially loved the crunchy bark (Brandon's favorite part, too). T-Rex BBQ also laid out some left-over competition pork on the food table. Yum! All in all, it was a great pork day.

JALAPENO BRISKET: Brandon's pork butt was good, but he knocked it out of the cornfield with this Jalapeno Brisket. It's no surprise the recipe originated from Darren Warth (of Iowa's Smokey D's). Seasoned with salt & pepper, swimming in a broth of jalapeno and onions this combination of flavors hit a home run. The extra spice was so nice, I think I may need to be a little more creative with brisket in my spare time. Nice job, Brandon!

Brandon's pork and jalapeno brisket hanging out together in Kyle's smoker.

Brandon slicing up the brisket!

I love beef brisket! Just thought I'd get that off my chest.

More brisket slicing!

When that foil pulled back, I was in awe of this brisket, and the aroma coming forth.

DALTON'S FISH FRY

Dalton's intro to frying catfish

FISH FRY: It was interesting that Dalton provided two variations of catfish to try. The early spring fish and the summer fish. In the video, he said the early spring should taste the freshest. Well I did try both, but I did not know which was which. However, I did notice a difference in taste. One was kind of gamey, and the other piece I loved. I am thinking the spring fish was my favorite.

Dalton's battered up morsels of deliciousness satisfied my fish craving. When Kyle had mentioned there would be a fish fry, I already knew I would try my hardest to attend this event. I love fried catfish and Dalton's fish fry delivered. Nice job!

Oh yes. Beautiful!

Battered up and ready to swim!

Dalton frying some catfish. Good stuff!

FINAL THOUGHTS

The brisket, pork, chicken and fish came easy to me. I did learn something from this experience. Don't be so freaky about trying, well, freaky foods. Yeah, I may not go out on a mission to find gator or crawfish, but I would try it again. I am gonna need Mike's sauce, though!

Watching T-Rex smoke up a gator was pretty cool. It's funny because that gator's face looks a lot like Kyle's T-Rex BBQ team logo. Thanks for the invite, Kyle, and thanks to all the cooks who made this a delicious day of summer cooking. It was great meeting everyone.

- BBQ CRITIC

FUN BONUS VIDEO!

Brandon's take on Alligator

The Grill Works rib class attracts passionate lovers of BBQ (2022)

4/24/2022

This is THE place to go for all your BBQ needs in the Cedar Rapids and Marion area.

MARION, IA (BBQCRITIC.COM) The Rib Class at The Grill Works in Marion, IA attracted a large crowd of BBQ lovers eager to learn how to cook ribs.

A large crowd of The Grill Works customers gather to learn how to cook ribs.

Cedar Rapids-based BBQ competition team, BAMBQ, did a fantastic job teaching the 3-2-1 method for smokin' up pork ribs. The recipe is available at The Grill Works website.

An impressive demonstration by Bryan Meyer and Michael Givens brought on a Q&A from inquisitive BBQ lovers attending. The final product was very tasty. Folks will now have some knowledge to take home and put to practice.

The Grill Works owners Brian Gilliatt (right) and wife Lisa (left) join Bryan Meyer (center) during the rib class.

Michael Givens (right) answering questions from the class.

Michael Givens (left) and Bryan Meyer (right) sampling their smoked ribs.

Samples were given out to the class to taste. BAMBQ's 3-2-1 ribs tasted great!

While at The Grill Works, I bought a rub I never tried called Cimarron Doc's Sweet Rib Rub & Bar-B-Que Seasoning, and a bottle of Galena Canning Co. Hickory Apple BBQ Sauce. I love an apple BBQ sauce! Will be testing both soon.

A large selection of rubs and sauces to spice up your grilling and smoking needs.

Customer shopping around inside The Grill Works

I own a GMG Trek Prime like this one. I bought it at The Grill Works.

When I visit The Grill Works, I have to always buy something. I just cannot leave empty handed.

It was nice getting together with friends at The Grill Works. More classes forthcoming, so be sure to like the store's Facebook page to stay alerted. If you live a distance away, you can shop online at https://shopthegrillworks.com/

BBQ season is here. Time to roll out your grill and smoker and get to it!
.
Herb
BBQ CRITIC

Christmas 1974

12/25/2021

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Every now and then the Ghost of Christmas past haunts me. Especially this year.

My mother and sister (who both have gone on to be with the Lord years ago) loved to decorate and bring on the Christmas spirit. This particular Christmas day in 1974, my mother, sister and I lived in an upper apartment in Cedar Rapids. Gazing at our balcony from outside you would see a stuffed Santa Claus my sister made. I snapped a photo of her goofing around and posing with him outside. Oh what fun! She was an absolute blast.

We opened gifts that morning and boy was I excited. One of my presents was Rock Em Sock Em Robots (which I still have to this day). My sister and I had a riot playing with this toy, trying to knock each other's head off. Better than the real thing right? 😊

Me at 10 years-old excited to open my present!

My sister, Doris, and I fighting robot style!

My mother and sister both had an amazing sense of humor, always wrapped up with love. I remember my mother really put a lot of love and effort in holiday celebrations. My sister and I were so very fortunate.

The food was always amazing. Get my mom and sister in kitchen and they performed magic that must have come from the North Pole. Always a wonderful feast.

My Mother, Lois, opening presents with us Christmas 1974

Today when I gaze back at the past, I realize it was not robots or a stuffed Santa or North Pole that made Christmas magical. It was simply being with family, a blessing God gave me especially as a young child. My holiday memories as a little boy, I will always cherish.

You never know when God will call your loved ones home. Enjoy celebrating with your family while you can.

Merry Christmas to you all, and May God Bless EVERYONE! 🙏❤️

-- BBQ CRITIC

ROMANS 12:10 - "Love each other with genuine affection, and take delight in honoring each other."

Amen! 🙏

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Dave Compton the most universally loved person in BBQ

10/19/2021

It's been almost one year (December 19th, 2020) since my friend Dave Compton passed his earthly test and graduated to Heaven. I feel blessed to have known him, and Dave's contribution to barbeque is a wonderful story to tell.

In March of 2008, I became a Certified Barbeque Judge (CBJ) with the Kansas City Barbeque Society (KCBS). Later in July, I rolled in to Waterloo, Iowa to judge my first competition at the BBQ'Loo and Blues, Too! It was at this contest when I first met fellow BBQ judge Dave Compton, who literally became my Ambassador to competition barbeque.

Dave's hospitality and his eagerness to help me out as a BBQ judge made me feel at home immediately. The more we talked about BBQ and judging, the more informed I became and the more comfortable I felt about the whole process. Dave provided a warm welcome to the sport.

BBQ'Loo was located in Lincoln Park, a little town square in downtown Waterloo. BBQ teams lined up on all four sides. It was here that Dave's hospitality shined when he gave me the grand tour. We walked the square and he introduced me to each and every BBQ team. This would be the start of a life-long friendship. It was clear, even at this early juncture, that Dave was admired by all.

Plowboys BBQ Pitmaster, Todd Michael Johns, said in a recent social media post that Dave Compton was "the most universally loved person in BBQ." Todd nailed it.

I always looked forward to seeing Dave and his wife, Erma at contests (he loved her like no other and she passed prior to Dave). Dave Compton was a jovial character with a quick wit and his love for people (and BBQ) was evident in his demeanor. You could not help but have a good time when Dave Compton was around. On Fridays, the day before competition, he would walk from team to team pulling a wheeled cooler filled with beer and smoked cheese, always willing to share. He smoked his own cheeses and brought blocks of it to competitions for judges and cooks to enjoy. When I arrived at a BBQ contest, the first thing I looked for was Dave and his smoked cheese. So delicious!

I remember one time I walked up to Dave, as he was slicing into a block of cheese, and I asked, "Are you done cutt'n the cheese yet, Dave?" He replied, "In more ways than one, Herbie. Straight outta Compton!" - and his deep hearty laugh would follow.

I loved those baggies of smoked cheese.

This cheese was so delicious and came in many verities and flavors. YUM!

Dave Compton cutt'n the cheese!

In 2015 Dave invited me to cook with him at the Sam's Club BBQ contest in Des Moines, IA. What a blast! We did not win, but Dave got 2nd Place in Ribs competing amongst all these pros. Nothing like watching a BBQ judge rise to the top in a pro contest at awards time. What a memory. I remember clearly when it came down to the wire and it was Dave Compton and Ryan Newstrom (Big T's Que Cru) waiting for the final call on ribs. Ryan was rooting for Dave to win and it is this comradery in the sport of BBQ that I love.

Dave was a big fan of Frostbuster, a small contest in Colo, Iowa hosted by Smokehouse 72 BBQ team. We both enjoyed attending this event because it would allow judges to discuss their scores eye-to-eye with cooks. A learning experience for all, and no one left with a bloody nose. I judged BBQ with Dave at a lot of contests and it was always a joy to share a table with him.

I would often cook with Bubba & Sabrina Knapp (Bubba-Q's) on the competition circuit and Dave would stop by after judging and say hi - especially when Sabrina had her hamballs on hand. He loved those hamballs! Dave and I met at Bubba-Q's restaurant in Ottumwa, Iowa a few times for lunch and dinner. He loved that place. We enjoyed meeting at various BBQ joints when time permitted to catch up on life and talk Q.

Dave Compton and Robert "Bubba" Knapp hanging out at a BBQ contest. We always enjoyed Dave's company.

Sabrina Knapp's Hamballs. Dave Compton loved this! In fact, everyone did. This was potluck paradise!

Robert "Bubba" Knapp with Buzz Dean and Dave Compton at a potluck in Boone, Iowa.

We visited Darren and Sherry Warth's Smokey D's in Des Moines, IA. Dave ordered a huge plate stacked with fries and all kinds of toppings. I don't know how the heck he finished eating all of it, but he did. Another time we met at Shad and Angie Kurton's Kue'd Smokehouse in Waukee, IA and it was there he first introduced me to his brother, Bo Compton. That was a special day, indeed. I took a photo of Dave gnawing on some really big beef ribs. He used it as his FB profile pic and I see the Iowa BBQ Society has adopted it on their website. That photo embodies Dave's love for BBQ.

Dave gnawing on a big beef rib at Kue'd Smokehouse in Waukee, Iowa.

Herb Kane, Bo Compton and Dave Compton at Kue'd

Dave devoured this plate of food at Smokey D's in Des Moines. Wow!

Watch Dave Make Smoked Cheese!

One of my best friends from high school, Mike Hall, trained with me to become a CBJ. I introduced him to Dave and Dave took immediate interest in Mike's finger tattoos. Under each knuckle is a letter. When Mike holds his fists together it reads, "HARD CASE" (a line taken from his favorite movie Cool Hand Luke). Dave loved it and from that point on always referred to Mike as "Mikey Knuckles." Hilarious!

Mikey Knuckles, knuckles.

Dave Compton and Mike Hall having a fun conversation at a BBQ contest.

Mike Hall, Mike Green and Dave Compton in the judge tent.

Mike Hall and I at a contest preparing to judge BBQ

Dave was not always about fun and games. He took BBQ competitions very serious. I recognized this and in 2011 I invited him to write a blog on my BBQ Critic site. Dave accepted. If you get time, browse through Dave's writings. His humor and wisdom is evident.

Dave had a penchant for uniting judges and cooks at Friday potlucks, a common theme in his blogs. He wanted everyone to get along and have fun in this sport. Dave (user name Rookie48 and also known as Judge #6) wrote about his favorite online community called The BBQ Brethren. By the end of 2011, Dave announced his run for the KCBS Board of Directors and he won. He served on committees for philanthropy, and the Rules Committee.

In 2013, Dave Compton and I conducted a KCBS Certified BBQ Judges Roundtable Discussion at the Iowa Barbeque Society banquet. We displayed the BBQ Critic website on a large projection screen and discussed BBQ boxes involving a myriad of topics. It was a fun time. Cherished memories.

Dave Compton, Ed Hartman and Herb Kane at the Iowa Barbeque Society Banquet

Preparing the projection screen for the Certified BBQ Judges Roundtable Discussion

Herb Kane and Dave Compton answering question during the displaying BBQ boxes online.

Yes, Dave Compton was universally loved by all in the BBQ community because of his fun nature, his willingness to help others and his contributions to the sport serving in multiple capacities including cook, judge and a KCBS board member. We see others express their love toward Dave during high points in his BBQ journey.

When Dave judged his 30th contest April 3, 2010 (a qualifier to become a Master BBQ Judge), he was given a special plaque from Smokin' On Big Creek BBQ competition (Pleasant Hill, MO). My favorite is when Dave judged his 100th contest at the Kiwanis BBQ Contest (Nevada, Iowa) August 24th, 2013. My good friends Francis and Christine Dutton (Smokin Bonz BBQ) gave Dave a special wood plaque congratulating him on his achievement.

Francis and Christine Dutton (Smokin' Bonz BBQ) present Dave Compton with plaque celebrating his 100th contest judged.

The Iowa Barbeque Society added The Dave Compton Award which will be awarded to a BBQ judge each year "who embodies Dave's love for judging BBQ." There are a few judges that come to mind worthy of this first award. Mike Green (he was with Dave until the end), Nancy Goldsmith (helped Dave immensley!) and Dave's BBQ pal John Parks. I can only nominate one, unfortunately. I made my decision based on what Dave wrote in his BBQ Critic blog.

Dave pointed out, "I started this journey when a buddy of mine by the name of John Parks (Q'n for Fun BBQ Team), who was a Master CBJ even way back then, invited me to a comp that he was cooking in State Center, Iowa....After I had helped (?) out at 2 or 3 comps I took the CBJ class at Mt. Pleasant, Iowa that was taught by Mike & Theresa Lake."

Dave Compton and his BBQ buddy John Parks who introduced Dave to competition BBQ

If it had not been for John Parks, we may never have known Dave Compton. Thank you, John, for bringing Dave Compton into our BBQ community. So I nominate John Parks for introducing us to Dave Compton and for his long dedication as a KCBS BBQ Judge. If you have not nominated a judge yet, please do so at the link below and please consider John Parks, Mike Green or Nancy Goldsmith. I wish I could vote for all three, but I cannot.

THE DAVE COMPTON AWARD
Click Here

A Celebration Of Life was held for Dave January 3, 2021 in Des Moines, Iowa. Kue'd Smokehouse catered the event with awesome food. Many of Dave's family and friends each stood up and gave a final word about Dave. It was a heart wrenching experience. I wanted to stand and say something myself, but I just couldn't do it. I get way too emotional. The best way for me to gather my thoughts about Dave is right here in this column. .

Dave Compton's Celebration of Life in Des Moines, Iowa on January 3, 2021. We all loved him.

Dave and his brother Bo Compton talk with Sabrina Knapp as they arrive at Bubba-Q's in Ottumwa, Iowa to see Dave one last time before he moves out of state to be with his brother.

The last photo I took of my friend, Dave Compton. at his party at Bubba-Q's in Ottumwa, Iowa. Farewell, my friend. Until we meet again.

When my time is finally up on earth and I arrive in Heaven, I expect Dave to be waiting for me at the gates eager to take me on the grand tour, introducing me to everyone. Thank you, Dave Compton, for being a friend. You are loved by all and I look forward to that glorious day when I see you and Erma again. God Bless.

Herb Kane
BBQ Critic

DAVE COMPTON SCHOLARSHIP

This has been created to honor Dave's long-standing commitment to the Kansas City Barbeque Scholarship Program

Donations may be sent to:

KCBS Foundation
2519 Madison AVE. Suite 100
Kansas City, MO 64108
Check memo line should read: Compton Scholarship

or

Call 800-963-5227 to donate via credit card

The KCBS Foundation is a 501(c)3 organization. All Donations are Tax-deductible

Dave Compton BBQ Critic Blog

Go back in time and read Dave Compton's written stories on BBQ Critic. Click here

William Shatner says my chicken is "delicious"

10/13/2021

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BBQ CRITIC (Riverside, IA) Actor William Shatner (who played Captain James T Kirk in the original 1960's Star Trek TV series) is about to boldly go where he has never gone before - Space. Shatner's launch to space is scheduled for today (October 13, 2021). Hearing this news reminded me of a time when I appeared with Shatner in his realty TV show called Invasion Iowa (filmed in Riverside, Iowa and aired on Spike-TV back in 2005). I recently found a letter he sent to me saying how much he and his wife loved my chicken dish. How did all this come about?.

It all started when Shatner came to Riverside, Iowa and said he was filming a science fiction movie called Invasion Iowa. Shatner held casting sessions to recruit locals to be in the movie. Turns out he was actually filming a reality TV show, capturing the craziness of a Hollywood production shooting a fake movie in Riverside, Iowa (a town known worldwide as "The Future Birthplace of Captain James T Kirk).

Shatner literally spoofed the town. When the filming came to a final wrap, he revealed this to a crowd of towns people and a few of them got pissed, and others accepted it and was happy to just be a part of it.(I am in that group). Shatner presented a $100,000 check to the town of Riverside and gave away special gifts to the local cast for participating in the show.

I briefly appeared in the show with Shatner in a scene where he was telling lame jokes while we watched dailies (the raw, unedited footage shot during that day) of this so-called movie. I watched in shocking horror thinking how goofy the footage was and I thought Shatner had lost his mind (you see that exact expression on my face in the scene). Regardless, I was still intrigued by all this movie stuff and I came to the set every day getting to know all the cast and crew. During this time, I developed a really good friendship with one of the local stars Scott Riggan, along with his wife Carol and son Travis. We bonded and remain close friends to this day.

BBQ Critic Herb Kane with actor William Shatner in Riverside, IA

For purposes of this column, I will make a very long story short (and it's packed full of stories!), Scott, Carol and Travis were preparing to take a trip to California to meet with the producers and cast of Invasion Iowa, and then go to Hawaii for vacation (Shatner gave the them a free trip to Hawaii as a parting gift for being in the show.). I remember how much they missed talking to Bill, so I decided to do something special before they left on their trip.

I called up Shatner's personal assistant, Chris, and asked if he could get William Shatner to call my house and surprise my dinner guests, the Riggans. Shatner agreed. We arranged to have Shatner call my house at around 7pm on a Thursday night..

The Riggans arrived at my house about 6:30 pm as we planned to go out to eat. I explained we had reservations at a restaurant at 7:20pm, so we just sat around and talked. Well, time flew by and suddenly it was 7:15 pm. I nervously kept watching the clock and I'm just waiting for Scotty to say, "Shouldn't we get going? Our reservation is at 7:20 pm?" Luckily, Scotty and Travis were glued to some show on Spike-TV as we watched for Invasion Iowa commercials to appear during breaks.

Finally, at 7:20pm the phone rings. I answer and it's Chris. He brought Shatner on the phone and we talked briefly, trying to be secretive at the same time as the Riggans were in the same room. Then I said to Scotty, "You have a phone call." Scotty looked at me with a puzzled look and replied, "Who the hell knows I am at your house?" I replied, "I don't' know. Some guy named Bill." (I smiled inside as I handed him the phone waiting for his reaction).

Scotty got on the phone and when he realized it was Willaim Shatner, they all freaked out! Shatner's humor was just as evident over the phone as it was when we spoke with him in person. Shatner knew I was a writer, so he asked me (through Scotty) if I knew of a Herb Caen who wrote for a paper in San Francisco. I told Bill, yes and I knew Caen was a famous columnist at the San Francisco Chronicle, who is now deceased. I said to Bill, "I had corresponded with Herb Caen a few times."

Bill replied, "Before or after he was dead?" We all busted out laughing!

Carol Riggan having a fun talk with William Shatner on my phone. They could not believe he called! Oh, and thank God I no longer own that couch! God I hated that flowery thing.

Travis Riggan talking with William Shatner. If only I had this experience when I was a kid.

Carol had mentioned to Bill that at one time I had made them a dish called Chicken Schwing. That peaked Bill's interest in a big way. I spoke with his agent Chris the next day and he said Bill kept bugging him about my Chicken Schwing. He wanted me to make up a batch and ship it to Shatner. I told Chris, no way! It's chicken and I don't trust it. I do not want to be known as the guy who killed Captain James T Kirk. We laughed.

I jokingly offered to fly out and cook it for Bill in person, but we settled on me sending him the recipe and his chef could make it for him. So I gave Scotty a personalized mug stuffed with my recipe and a personal letter to Shatner to bring with him to California.

On June 13th, 2005 William Shatner sent me a personal letter back and he said, "Dear Herb - Thank you very much for the mug - I really appreciate it. We made the Chicken Schwing and can't express to you just how delicious it was. Liz and I send our best and hope that all is well with you." Warmly, Bill

The Invasion Iowa experience is a memory of a lifetime for me. I made new friends and I personally got to know the man who played Captain Kirk, my childhood hero on Star Trek. I wrote a multi-part story on Invasion Iowa and maybe I will post all of it on BBQ Critic some day. If you have not seen the show, it is available on DVD. Check it out, and also watch for Shatner's real mission to space today.

William Shatner will be the oldest person to ever fly in to space. Oh, and this is no spoof. Crazy as it sounds, Captain James T Kirk is really launching to space on hydrogen-fueled rocket with Jeff Bezos and his spacecraft company Blue Origin.

Perhaps after his return to earth, Bill will consider coming back to Riverside, Iowa for a visit during Riverside's TrekFest, the annual event celebrating his TV character, If he can make it to space, he can make it back to Iowa.

Enjoy your trip, Bill. GODSPEED!

- BBQ Critic

Editor Note: I know what you are thinking. Where's the recipe? BBQ Critic will have a new recipe section coming online soon featuring my personal recipes and Chicken Schwing will be the first one to be published. I would also like to create a section for friends to post their recipes. If you are interested in contributing your own recipe to BBQ Critic, send me a note on my contact page or via Facebook. .

Chicken Schwing right before it goes in the oven. My dish William Shatner calls DELICIOUS!

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Herb Kane

Publisher,
BBQCRITIC,COM

COMPETITION JUDGE

Kansas City Barbeque Society (KCBS):
Certified BBQ Judge (2008)
KCBS Master Judge (2010)
Certified KCBS Table Captain

World Food Championships (WFC)
Licensed to E.A.T Judge
(2023)

Iowa BBQ Society (IBS)
Judge of the Year 2021

COMPETITION COOK
BBQCRITIC.COM
"A BBQ Judge Competition Cook Team."

Cooked with many Pro BBQ teams primarily Bubba-Q's (Ottumwa, IA)

FORMER PITMASTER

Red Hot & Blue BBQ
(Cedar Rapids, IA)

Dickey's BBQ Pit
(Cedar Rapids, IA)

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Christine Dutton (right) judged her final BBQ contest at "King of the Corn" in Ottumwa, Iowa. She sat at my table. A cherished memory.

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VIDEO INTERVEWS (short clips)

KYLE'S ALLIGATOR, CHICKEN AND SHEEFISH

Kyle's Intro to Gator cooking

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Kyle temps the gator and chicken

Unloading the cooked Gator and Chicken

MIKE'S CRAWFISH BOIL

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Crawfish is served!

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Brandon's take on Alligator

Watch Dave Make Smoked Cheese!

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Herb Kane

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