BBQ Forum Blog

His posts on the forum come from the enigmatic handle, Ford. Just one word, like Prince (or whatever he calls himself these days). But if you’ve been around the forum and the competitive bbq life for a while, you really don’t need to know more than that one word.

With his wife, Carol, and their pooches, Ford has been competing and racking up trophies and ribbons under the Great Lakes BBQ and Feed Co. name since 2001 and along the way they’ve taken many others into their tent and helped them get their starts, as well.

Always generous with advice and recipes (including his legendary breakfast beef tenderloins), Ford has a straight-shooting, clear headed style for posting, and a fairly well respected sense of style in living (wearing Wingtipped shoes in a severely muddy competition in Texas is the way they seem to remember him down in the lonestar state), such as the ‘colorful’ shirts he and Carol wear to the Friday night parties at competitions.

Others remember his readiness to share advice and guidance on cooking temps, times and recipes, or his cooking with Long Island Bob Regan and other members of the U.S. Air Force at the American Royal in 2003. Ford is proud of his country, the young men and women that serve for us all, and cooking bbq. I can’t think of too many better examples of people giving back to all of them at once.

Name? Ford Alison

Where From and/or where do you currently live? Grew up in Toronto and moved to Michigan in the early 90’s. Currently live in the country with a mailing address of Sparta MI.

Married, kids, etc…? Married Carol in the early 90’s. Neither of us had children prior to our marriage so our “kids” are our dogs – Becky, Max, Jim and Candy. Candy is our pup at 2 years old and the others are all between 9-10. All 4 are Brittany’s and both Jim and Candy were rescues form American Brittany Rescue. We’ve brought them to a few contests in the past and they are great QC inspectors. My only problem is that they think other teams food is just as good as mine. Wouldn’t make very good judges as they don’t take time to look at presentation before diving into the box. Good place for a judges joke here but I don’t bash judges anymore, just the system.

Profession (even if not bbq 24/7– if you cater, vend,etc please mention)? I’m a Project Management Consultant for PM Solutions, Inc based out of Philadelphia. We provide methodology/process improvement in the Project and Portfolio Management areas as well as extended staffing for managing large projects.

We’ve started to do a little catering but it’s limited due to my travel schedule and contests on weekends. My goal is to eventually retire or go part time with consulting and augment my income with catering.

# of pits and what are they? I now have 3 FE’s as my main cookers. I also have 2 BGE’s – XL and L that are for sale. I also have a Weber kettle with rotisserie, WSM and Smokey Joe. And I own a Weber Summit D6 with the smoker attachment.

Have you ever made your own pit, if so, how many and what styles? Never tried it.

Earliest memory of bbqing– is/was your family involved? I’ve been a griller for many years but living in Toronto, BBQ was not a big thing in the 60’s- 80’s. But travel introduced me to slow smoked food and when I moved to Michigan buying a smoker became a priority. And that was before I found the BBQ Forum so I learned a lot reading some books and just experimenting.

Favorite thing about bbqing? It’s my favorite relaxation from work. Whether a competition or preparing dinner for just the two of us, it is therapy for me.

How you found the forum and when (if you can remember)? I found it in 2000 and did my first post o10/25/2000. I first found competition BBQ and the websites when I judged the 2000 State of Michigan championship. A pit was there with a website www.bbqpits.com and that led to the Forum.

What was your first pit? My first pit was a Charbroil charcoal bullet – charcoal fired, then an el cheapo Brinkman offset. I graduated to a Klose Mobile Catering Rig and sold it when I bought a Klose 36”x8’ with fajita grill and 2 burners. Then reality set in and I bought a 16 foot enclosed trailer – 8.5 wide and added an FE100.

First thing you remember cooking (doesn’t have to be bbq)? Baking actually – I learned from my grandmother and she was a great baker. We’d visit her most weekends as I was growing up and the house always smelled of fresh baking. There would be pies, cakes and cookies ready for us. Then I said something about wanting to see her bake and next thing I was making chocolate chip cookies. I’ve been hooked on cooking ever since and still have that recipe. I know it was before my brother was born so I was probably about 5.

Favorite bbq woods, charcoal, rub, sauce, etc? I use all hickory pellets now. Like Pecan chunks when using the Kettle to do chicken. On the offsets I always burned a mix of hickory and apple. Charcoal – Royal Oak lump. Rub & Sauce – for competition I use Slabs and at home I like it as well but also play around with many rubs and sauce. Now for beef tenderloin I like either Slabs beef or Dizzy Pig Cowlick as a rub and no sauce.

Favorite/best competition memory (where, when, who with, team name, etc….)? Tough – I guess finally winning Grand Rapids in 2007. But my first contest where we didn’t get a call, so tired we could barely stand up and got the score sheets and finished 9th overall was enough to get me hooked. And that judging experience in 2000 where I first saw the world of competition BBQ was just overwhelming, especially when I called a few places and asked about the cost of smokers.

Do you eat bbq in restaurants– if so, where, when why? Sure. But not at the big chains like Damons, Applebees, etc. I look for local places and for competition teams that also have a restaurant. I spend a lot of time on the road and some years eat 150+ dinners at restaurants so I get to try different places. Some good, some not so good. I use the Forum to help find these places.

Favorite record albums, books, TV shows, movie,etc…whatever you want to include. Music – a C&W fan as well as pre 1970 rock and roll. Most times however music is a background filler for me.

Books –I love to read and spend hours doing it. Mystery books – love Robert Parker.

Other than sports on TV I don’t really watch a lot. Some Food TV stuff and some home improvement shows are OK. Movies are OK when they come out on DVD but I rarely do the cinema thing anymore.

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)? Hard to say but probably a good steak, nice and rare. But I enjoy a lot of different foods leaning toward Tex-Mex, Chinese, Cajun and some seafood. And I love my wife’s Creamy Chicken Enchiladas.

Favorite beer, favorite beer to drink w/ food? I usually drink Red Dog. I like most beers although heavy dark ones limit how much I can consume.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)? I get a kick out of the food pics that Chez posts these days.

Least Favorite BBQForum Thread (ditto)? no comment.

Do you have a web site and when did you start and why? Yes – but I don’t keep it up to date and no longer send it out.

Many people (even in the bbq world) may not know the name Ray Lampe, but if you say Dr. BBQ, most will nod with recognition. Some may even have some non-family-friendly things to say. But as they always say, actions speak louder than words. In Ray’s case, this means alot.

His list of awards and trophy wins is constantly growing, he was a member of the KCBS board, is the spokesperson for the Big Green Egg cooker, and he’s been seen on television beating some of the biggest names in competition barbecue.

Dr. BBQ is also an author who’s numerous books can be found in almost any bookstore in the country, and on the shelves of many a serious ‘quer as well as many lists of the best bbq cookbooks. The good Dr. also tours the country teaching bbq classes and writes a column answering readers’ questions in Fiery-Foods & BBQ magazine. He was recently asked to teach bbq at the historic Greenbrier in West Virginia, where Steven Raichlen held court for many years.

His commitment to promoting and sharing his craft is undeniable and when he’s not out competing, teaching or helping others hands-on, he can be found on any number of bbq forums answering questions to help others improve their own art. His straightforward no nonsense style may not always win him friends, but there’s no denying it is authentic.

His new book, The NFL Game Day Cookbook is set to be released in June, 2008

Take it away, Doc….

Name? Ray Lampe aka Dr. BBQ

Where From and/or where do you currently live? I was born in Chicago and lived in the suburbs until 2000 when I moved to Lakeland, Florida where I live now.

Married, kids, etc…? Single

Profession (even if not bbq 24/7– if you cater, vend, etc please mention)? I’m a full time BBQ man. I’ve written three books on BBQ and one on tailgating. I write the “Ask Dr. BBQ” column for Fiery Foods & BBQ magazine and www.fiery-foods.com I’m the spokeschef for Big Green Egg. I teach BBQ competition cooking classes. I do personal appearances for businesses and stores. I’m one of the new BBQ instructors at The Greenbrier in West Virginia and once in a great while I do a catering job.

# of pits and what are they? I was telling someone the other day that I don’t actually own any BBQ pits right now. I work for Big Green Egg and have 2 medium eggs, two large eggs and an XL egg around here and the guys at Cookshack keep me in a loaner FEC100 all the time and then there’s that FEC500 in Tampa that I have access to so I guess I don’t need to own any. I do have about 10 grills in the shed and on the patio but they don’t get used.

Have you ever made your own pit, if so, how many and what styles? My buddy was a welder and we made a grill out of a big toolbox once and a few barrel grills but that was a long time ago.

Earliest memory of bbqing– is/was your family involved? My first crack at real BBQ was actually my first cookoff. It was a rib cookoff in 1982 in Grant Park in downtown Chicago. I read up a little and cooked some pretty good ribs on a borrowed Weber kettle. I didn’t win anything but it was the beginning of an amazing trip.

Favorite thing about bbqing? The people I’ve met and the places I’ve been able to go to.

How you found the forum and when (if you can remember)? In about 1998 my neighbor got a computer and got hooked up to the internet. She didn’t really know what to do with it and neither did I, but we somehow found the BBQ Forum. It was so lean back then that we weren’t really sure it was even alive. The functional internet was very new at the time. A short while later I got my own computer and started reading the forum daily and soon began posting.

What was your first pit? My first BBQ cooker was an el cheapo Brinkman but my first real pit was a Jedmaster on a trailer. It was one of the first ones built.

First thing you remember cooking (doesn’t have to be bbq)? Apple Pie in high school foods class. 1972

Favorite bbq woods, charcoal, rub, sauce, etc? I like to cook with lump charcoal and 2/3 cherry and 1/3 hickory wood for flavor. I’m also a big fan of pellet cookers.

My favorite sauce is Gates Original and my favorite rub is my own Bonesmokers. As an exotic rub I like Dizzy Pig Tsunami Spin. It’s great on chicken.

Favorite/best competition memory (where, when, who with, team name, etc….)? So many to pick from. Getting a jug at the Jack or a trophy at the Royal are up there. I got a special award at the cookoff in Lebanon this year for Blazing the Trail. That was pretty special. Getting elected to the KCBS board was quite an honor. First Grand Championship in Michigan in 1994 was very cool too.

Do you eat bbq in restaurants– if so, where, when why? Yeah, all the time. I like restaurant BBQ much better than contest BBQ. Every time I go somewhere people want to take me to the local BBQ joint and I don’t mind. They’re usually pretty good. Of course I ate in many BBQ joints all over the country while I was writing BBQ Road Trip. I like going to Big Bob Gibson’s and Arthur Bryant’s. I like Cozy Corner and Black’s and Clem Mikeska’s and Interstate and Dreamland and Blue Smoke and I recently ate at Hill Country in New York and it was good too.

Favorite record albums, books, TV shows, movie, etc…whatever you want to include. I just got a new Voyager phone and the first album I downloaded was John Prine Live. I listen to John Prine all the time. I like the same music I did 30 years ago. The Beatles, Pink Floyd, Jethro Tull, Little Feat.

I like South Park.

Movie? Blue Velvet.

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)? I love to eat the native food wherever I am. Cheese Steaks in Philly, Italian Beef in Chicago, Lobster in Maine. If I’m cooking it’s something braised. Lamb shanks are my favorite.

Favorite beer, favorite beer to drink w/ food? Old Style. It’s not the same great beer that it used to be but the memory still serves me well. I drink more Hard Lemonade than beer these days. With food I’d rather have a Diet Pepsi.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)? I’m a real straight shooter and I expect the same from others, so I like it when bullshitters get caught bullshitting.

Least Favorite BBQForum Thread (ditto)? The threads from the soap boxers that think they can really bring a light to the subject at hand and everyone will understand and agree. Get serious.

Do you have a web site and when did you start and why? Yes, I have www.drbbq.com and a bunch of other addresses. They all point to the same site though. I am fascinated by the internet so when having your own website became doable I jumped in. Ray Basso helped me out (and still does) and we put up a fun website. These days it’s professionally done and strictly business, it’s been a very good tool for business.

Photo of Ray Lampe by Michael Carabetta

Been way too long since I wrote an article. I guess that’s the way life tosses you around in her sea of volatility. Nevertheless, here I am again. A lot has happened since the last article, and as luck would have it, season number 3 is magic for us. We took our first GC in Clinton IA, managed to squeeze into the Royal with the minimum number of teams rule, which also made us eligible for the Jack Draw. In keeping with the spirit of our semi-charmed season, we got our name selected as the delegate from the Iowa contests for the Jack. Are we the best cooks that won Iowa contests this year…heck no. I guess we used a little skill to put us in a place to benefit from a little luck, and that’s what happened this year. And this good fortune has firmly placed me back in the ranks of a Newbie…or at least I’m getting to experience things for the first time.

Newbie experience #1: Winning a Grand Champion. Was an absolute thrill. It also felt like a little burden had been removed. Sure it was a load I put on my own shoulders, the knowing I had pretty good food most of the time, and that eventually those 4th place finishes will turn into additional walks to the stage. That day on the Mississippi River was grand in all ways possible. The people of Clinton and the bevy of volunteers make this a great contest. I got the lucky draws that day, but that newbie experience, the thrill of finally satisfying that GC goal, was unforgettable. Most important though, my family, even some extended family members, some good friends, and of course several BBQ friends who have been so encouraging over the last couple years, were there to share in the excitement.

Newbie experience #2: Waiting for the Royal Invitational letter and the notice letter from the Jack Daniels. Not knowing what to expect, I spent the next couple of months wondering when those notices will come. Some time in August, I opened the mail box and saw a nice envelope addressed to me from the Jack Daniels Distillery. My heart raced as I thought for sure this was it. Strolled into the house, opened the envelope and pulled out its contents. To my surprise, it wasn’t a letter of notification about the Draw, it was an invitation to become a Tennessee Squire. Wasn’t what I was expecting, but it’s a darn cool honor nonetheless. So thanks Keith for the nomination :-). A couple weeks later the rest of the mail started trickling in, from the Royal, and of course the Jack. Simple communications, that spoke volumes. There, I had accomplished some other goals, getting those invitations to cook, or enter the Draw. At the same time, there was a sense of humility that came with those letters. Oh I knew the other cooks who were also receiving them, folks I most often can only admire from afar. I knew how little I really know and understand about BBQ, yet I was being allowed to play in their field. Again, just feeling lucky.

Newbie experience #3: September 6th, 2007. My wife’s birthday, marathon Jr. High parent orientation that evening ruining the possibility dinner w/ my wife. And for those of us in the BBQ world, the day of THE DRAW. There we sit, hitting the refresh button on the Forum. Again unfortunately for me, got busy at work and couldn’t even do that. I checked every now and then, saw friends getting their chance at the dance…I was thrilled for them. I was standing at the copy machine, like any good office worker should be, when my phone went off…Seth Porkrastinators scrolls across. I saw they just got a bid, had to answer it to congratulate them. I say “hello”, and the reply “Dude, congratulations…” “No WAY”, I belt out, having the sense to step out of the office, but not before I got some pretty strange looks from my colleagues. Couple phone calls later, I’m still in disbelief. Once again this wonderful year’s luck gives us a nudge. My heart raced, I could barely talk, and nobody in my office could even come close to understanding the excitement I was experiencing. I’m not sure that was the birthday present my wife was expecting, but at least she was excited for us.

Newbie experience #4: watching others play, while you stay home. The first couple years in this passion, I could pretty much pick and choose when I wanted to cook. For the first time, the months of August and September had too many other conflicts that didn’t allow me the time to dedicate to doing competitions. Don’t get me wrong, I have not one regret about choosing some other things over BBQ, Dad’s 75th birthday, a weekend w/ friends we hadn’t seen in nearly a decade, and soccer games every Saturday. It was a bit of a wake-up call, that there are other things in life that are just as fulfilling. And most of them are about family. For our family, the best balance is when the support for mutual interests is balanced. In the summer months, the scale tips towards BBQ, I just guess it was time to rebalance. Sure I missed out on some things I really wanted to do, cook in several contests, participate in the Royal open, but again, its all about achieving a net balance on our limited time. Maybe next year.

Newbie experience #5: humiliation on a grand scale. Alright, that’s a little severe, but one lesson was learned; cooking the Royal Invitational after 8 weeks of down time is not a good idea. First of all, getting the Royal was an adventure in itself, new trailer, new truck, first time to the Royal. Getting situated to cook in the new trailer was a little difficult. Dealing with the spectacle of the Royal, unreal is all I can say. A little luck blessed us that day. We got a call in Pork, took 14th place, but the rest of our food, just a little piece of humble pie. Funny thing is, I thought it was very fair. My scores were fair. I don’t have a single complaint about how I was judged. Even with the humbling results of the invitational contest, I had a great time and hope I have that honor again.

A week later, we cooked another contest, little better results, in chicken, ribs and brisket. Seems they didn’t like our pork. Someday they’ll all hit.

Newbie experience #6: Jack week anticipation. This one is interesting as it’s multifaceted. First, of course there’s the thrill of prepping for what some consider to be the most prestigious BBQ contest. But honestly that part is about the same as for any contest. You still have to purchase your meat, greens, prepare rubs, sauce, or marinades. You still ponder best driving routes to a new place. This will be our last cook of the season, so there’s bittersweetness associated with that. I have told myself, I just have to get there and enjoy the contest for all it has to offer. I won’t let myself get worried about everything. This might be a once in a lifetime event for myself and my family. I wouldn’t want anything to get in the way of me enjoying everything Lynchburg, Tana, and the spirit of the Jack has to offer. In that sense, it’s the most relaxing competition I’ve prepared for.

Newbie experience #7: On 7/7/07, we took our first GC. My birthday’s on the 7th. I was accepted as a Tennessee Squire in 07. I have a daughter who turned 7 this year. 7s have been lucky, very lucky for me this year. So, I’d like to thank good Old Number 7 for the luck we’ve had this year. And when you get a chance, raise a glass of Old No. 7…here’s to…BBQ 2007, thanks for a great year!!!

Joey Mac

On the bbqforum he is just known as Salmon, but his friends know him as Rick. Visitors to the forum may first hear of him through mention of the famous, Rick’s Sinful Marinade, a tasty and effective way to finish off a brisket. The recipe is one of the most frequently requested from the bbqforum archives. It’s just one way in which Rick has given back to the community, generously, just as he did when he served on the streets as a police officer. Community obviously means alot to him. Lord knows we appreciate all that he’s shared. Take it away, Rick…

Name? Rick Salmon

Where From and/or where do you currently live? Olathe Ks., a suburb of Kansas City.

Married, kids, etc…? Married for 30 years to Denise with two sons, 22 and 23. The youngest is a firefighter and the oldest one is a professional student/world traveler.

Profession (even if not bbq 24/7– if you cater, vend, etc please mention)?
I retired in 2003 after 26 years as a police officer. Since then I have worked in a middle school, a halfway house and at Smokin’ Guns BBQ restaurant and Oklahoma Joe’s restaurant. I am currently back at the police dept as a 911 operator, the most fun job I’ve ever had.

# of pits and what are they? My main competition pit is the Good-One 42-24 or as the new owners of the company call it, the pit boss. Additionally I have 4 WSM’s, a Beefeater gas grill (that does not get much use), a hand full of Weber kettle grills and two Traeger pellet grills, the 070 and the now rare 015. The Traeger 070 is my favorite cooker of all time so far.

Have you ever made your own pit, if so, how many and what styles? I have never made my own pit. If I was good at that sort of thing I would love to make a pit out of an old ice machine, pizza oven or something along those lines.

Earliest memory of bbqing– is/was your family involved? Growing up in Winston-Salem NC I remember my parents going down to Lexington NC for bbq. I loved that smell but as a child I stuck with the burger and fries at that time.

Favorite thing about bbqing? I just love cooking barbeque, love experimenting and just seeing how good I can get it to turn out.

How you found the forum and when (if you can remember)? I found the forum back in 2000 if I remember correctly. I was complaining to someone about the judging at a local contest and he brought me a copy of a post from the forum that related to my complaint. Found it on line and been visiting it ever since. I have made some really good friends on the bbq forum. Juggy was the first forum regular that I met and we have been friends ever since.

What was your first pit? Like a lot of people my first pit was the $19 Brinkmann water smoker. Only thing I ever cooked on those was turkey legs. I used to love turkey legs. Before that, and after as well, I did bbq on a Weber kettle grill but the Brinkmann was my first real pit.

First thing you remember cooking (doesn’t have to be bbq)? As a pre school kid in North Carolina I used to make my mother lunch from time to time. Started out with the cheese and pickle sandwich on white with Mayo.

Favorite bbq woods, charcoal, rub, sauce, etc? I love guava wood for chicken and turkey and sometimes use it on ribs. Everything else I use cherry now days. Used to burn apple but the next door neighbor was having a large outdoor get together. I was cooking some burgers on the Weber and tossed in a chunk of cherry wood. It drove them crazy and from then on almost every time I cooked she would run over and want to get a brisket.

Favorite/best competition memory (where, when, who with, team name, etc….)? I should say that my favorite memory was one of my few grand champions, however I’m going to go with the Marshalltown Iowa contest in 2005. Friday night Old Dave, Scottie, Juggy, db, Rod Gray, mike/hawgeyes, clone and may more gathered together in my cooking spot and we spent hours talking and laughing.

Do you eat bbq in restaurants– if so, where, when why? I don’t eat out very much. I will go to Oklahoma Joe’s as it is close to home and they have extremely good food. If someone got some of their take out and turned it in at a bbq contest they could win money, very good bbq.

Favorite record albums, books, TV shows, movie, etc…whatever you want to include.
I’m a rock and roll guy with some blues added in. Love the 80’s hair bands. Movies, Outlaw Jose Wales probably my all time favorite. Don’t watch a lot of TV but Oprah is good….nah just kidding, I am addicted to Prison Break and more recently The Real Deal on TLC, that guy is a go-getter.

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)? My favorite food bbq or not is hamburgers. I don’t get to cook them much but I really love them. Wish KCBS would have a hamburger category with open garnish and buns.

Favorite beer, favorite beer to drink w/ food? I do like my Stella Artois however, for an old retired guy on a fixed income I do like Busch Light.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)? I like the long ones where people reveal a little bit of themselves, where they live and work, what bbq team they are on, thing like that. Some people are so mysterious. Speaking of which, I do love Dylan’s cooking experiences on the rare occasion he post them.

Least Favorite BBQForum Thread (ditto)?
Well, for the most part I taught myself how to cook barbeque and did a lot of experimenting along the way, trail and error. It gets under my skin when people plan on entering a bbq cook off but then ask how do you cook a brisket. I am of the opinion that one should be fairly proficient at cooking bbq before entering a contest, my thoughts anyway.

Do you have a web site and when did you start and why? No web site nor are there any plans for one in the future…..

As part of two succesful competition teams (Tom and Josh’s Orgasmic Slabs and The Music City Slab Pals), a traffic-cop for the KCBS office, Vice President of Kookers Kare and Editor of the Kansas City Bullsheet, Stephanie’s time is spread pretty thin. Nevertheless, she still finds time to walk the stage for an award, spend time with her son, teach classes around the country and to participate actively in the discussion on the bbq forum. Take it away, Steph.

 

Name? Stephanie Wilson  

Where From and/or where do you currently live? Born and raised in Kansas City, Missouri

Married, kids, etc…? Single. One son, Brent Richardson.

Profession (even if not bbq 24/7– if you cater, vend,etc please mention)? Office Manager/Editor of The Bullsheet KCBS; Partner in The Slabs, LLP (http://www.theslabs.com/); Vend, Cater, Vice-President of Kookers Kare, member of Tom & Joshs Orgasmic Slabs aka TheSlabs.com; member of The Music City Slab Pals.

Number of pits and what are they? New Braunfels The Boss smoker/grill (had a buddy make mods on it and painted it engine orange!); New Braunfels Bandera; Old, old Brinkmann offset, when they used heavier steel; Fiesta gas grill, numerous kettle grills in various sizes, bullet smoker, and a tall tower smoker thing, I can’t remember who makes it but I got it for 20 bucks because it was missing a screw. Part owner of a Lang 60 (http://www.pigroast.com/), and an Southern Pride BMJ 200. I think that’s all. Kyle solely owns the Lang 84.

Have you ever made your own pit, if so, how many and what styles? Uh, No! Nobody needs that.

Earliest memory of bbqing– is/was your family involved? My mom smoking rump roasts in a bullet smoker when we were kids. I also remember begging to have my fifth birthday party outside at a local park so we could have grilled hamburgers and chicken. My birthday is the first week of March……they did it.

Favorite thing about bbqing? The people. Being able to have our families involved. Mainly having Brent involved. He’s getting ready to start driving with a permit in a week, so, maybe when’s he’s a full-fledged driver, instead of driving off, he’ll drive to meet me at a competition.

How you found the forum and when (if you can remember)? 1999, 2000? I found it through work.

What was your first pit? My very own was The Boss.

First thing you remember cooking (doesn’t have to be bbq)? Helping my great grandmother make homemade flour tortillas on Saturday or Sunday mornings.

Favorite bbq woods, charcoal, rub, sauce, etc? I like pecan wood, the smell of it on a cool brisk morning…. Charcoal, Royal Oak Charcoal….. Rub, The Slabs Kyle Style Perk Up Your Pork and Wow Up Your Cow…. Sauce, The Slabs Kyle Style Complete Your Meat…..this is starting to sound like an infomercial….

Favorite/best competition memory (where, when, who with, team name, etc….)? I’d have to say I have two. Laurie Missouri 2000, the first competition we had ever won. My Dad and Mom drove down just to watch the awards. They had started late, and they were going to leave and my Dad said, out of all the years I’ve been at the racetrack early, they’ll live if I’m half an hour later than normal…..and we won and they were there. The second would be the American Royal Invitational 2003. We didn’t get any calls in any of the categories and we were Reserve Reserve Grand or whatever they call 3rd overall and both of our families were there, including my Dad. Everybody was stoked. That was his last Royal, he passed away two days after the Jack that year.

Do you eat bbq in restaurants– if so, where, when why? Oklahoma Joes, either one, 47th Street or Olathe. The beef is fantastic and the fries are even better! Why, because I like it.

Favorite record albums, books, TV shows, movie,etc…whatever you want to include. Music, mainly 70’s, 80’s, Rat Pack era, I’m pretty flexible. I just don’t like “twangy” country. Books, I don’t really have time to read. TV shows, mainly the nightly news. Movies, I don’t really have time to go to the movies.

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)? Beef. Pretty much says it all.

Favorite beer, favorite beer to drink w/ food? Bud Light. Cocktail hour, Jack Daniels. I’ve also taken a liking to Patron Tequila.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)? Anything that doesn’t include: “Haven’t gotten my Bullsheet yet”

Least Favorite BBQForum Thread (ditto)? “Haven’t gotten my Bullsheet yet”

Do you have a web site and when did you start and why? http://www.theslabs.com/ We started it in 2004 to promote our pork rub that came out in, the sauce followed in October and the beef rub in January of 2006. Basically, self-promotion.  

Many people know of Rodney though his participation on the board of KCBS, and others have seen him tearing up the competition circuit. He’s one of those rare cooks that seems to win on whatever he cooks on– pellets, sticks, it doesn’t seem to matter. He’s got alot of cookers to choose from. And he wins alot. He is also a gentleman, and a true ambassador of the sport.

Name?  Rod Gray

Where From and/or where do you currently live?  Kansas City, USA

Married, kids, etc…?  Married for 14 years to my wife Sheri.

Profession (even if not bbq 24/7– if you cater, vend, etc please mention)? Small business owner for about another month.  After that, it’s going to be an adventure.  I think it’s finally time I decide what I want to be when I grow up.

# of pits and what are they?   Five.  Pits By Jambo/Jamie Geer trailer mounted traditional offset, three FE-100’s, two of which are mounted on the back of our S&S Weekender trailer, and a stainless steel Hasty Bake Legacy.  Also, people don’t know this about me, but my first big pit was a JR Enterprises 28” x 72” mounted on a trailer made to replicate those trailers he builds.

Have you ever made your own pit, if so, how many and what styles? Nope, never made my own pit.  I’m not very handy and there are too many really great choices out there.  When I’m rich and famous I want to add a FEC-750, Spicewine, and Backwoods Piglet to my collection.  Oh, and a Big Green Egg, specifically for cooking pizza.

Earliest memory of bbqing– is/was your family involved?   My roommate my senior year in college and just after, bought an inexpensive bullet type smoker at a deep discount.  This was in 1988. I think he might have paid a whopping $20 for it then.  He slaved over that thing one windy, frigid January Saturday out on our apartment deck, starting at about 5:00 a.m.  His fire went out numerous times that day, and he had to constantly do something to it most of that day.  As I was headed out for the evening, he and his girlfriend were just sitting down for dinner.  He excitedly offered me a piece of his brisket.  He was so proud of his accomplishment.  That brisket was absolutely horrible.  I remember thinking “I will NEVER invest that kind of time and trouble to cook something like that!”  I should really get in touch with him.  I haven’t talked to him in probably 20 years and I think he’d be surprised where I’ve ended up regarding barbecue.

Favorite thing about bbqing?  My favorite thing about bbq is the passion people feel for it.  I know no other topic that such a diverse group of folks can feel so passionate about.  Also, I love the joy it brings people.  Friday night at a well attended cook-off can be the best place in the world to be.  Folks forget about their problems and worries and just enjoy each other.  If we could bottle and sell that, we’d be rich beyond our wildest dreams.  Oh wait, I think somebody has, it’s called the Clone-cicle!

How you found the forum and when (if you can remember)?  Oh, I remember… I had watched a couple of FoodTV shows earlier that week.  My office manager, Jennifer, invited me to come out to the first Kansas Speedway event where her team was competing.  So, Friday evening a good friend of mine and I headed out.  There were over 200 teams on the infield of the track.  It was blazing hot out, yet all these people were having so much fun.   As we walked around, everybody was hosting parties and their sites were decorated.  Then, as I turned the corner of a row of cookers, I spotted Dave Klose and Paul Kirk.  Having heard of Paul, and having just watched Dave Klose on the Food Network that week, I headed straight for them.  Paul was busy, but Dave welcomed me into his camp and treated my like a friend.  It was right then and there that I decided I had to be a part of competition barbecue.  When I got home I immediately went to the internet and searched for anything barbecue.  Only a few clicks into my quest for knowledge about all things bbq, I found the forum.  That was in the summer of 2001.

What was your first pit?  Hasty-Bake Legacy, stainless steel.  Of course, I’m not counting a couple Weber kettles I owned before that.

First thing you remember cooking (doesn’t have to be bbq)?  When I was eight or nine, I remember cooking breakfast for my sister on one of those little fold over hot plate things that would make/fry square hamburger patties.  The first barbecue I remember cooking was ribs on a gas grill.  The recipe included putting them in a paper bag to rest.  The first thing I tried to tackle on my first pit (that Hasty-Bake) was whole briskets.  For me, that was a horrible experience.  Hasty-Bake makes an absolutely awesome grill.  However, that particular cooker in stainless steel is not a great choice on which to cook 15 lb. whole briskets.  I had to tend that thing about every forty-five minutes.  It reminded me a lot of my roommate and his bullet smoker, and the product was about the same.  It was an expensive lesson, but it taught me a lesson about my roommate’s first attempt at brisket.  After about two months of tending that cooker, I was driven to find a more relaxing automated system.

Favorite bbq woods, charcoal, rub, sauce, etc?   Everybody that knows me knows I use Smokin’ Guns Hot rub and Blues Hog bbq sauce.  Phil and Linda Hopkins, and Bill Arnold are really great people and make great products. My favorite pellets are Fast Eddy’s hickory/oak blend.  So far, my favorite wood for cooking on the Geer pit is pecan.  I’m a big fan of lump charcoal and really like the Big Green brand.

Favorite/best competition memory (where, when, who with, team name, etc….)?   I have a lot of great, great memories of competition barbecue.  Our wins in Vegas, the GAB Invitational, and Probably my favorite competition memory is when our original team, Extreme Pork with Mark Darrah (Henway) and Dale Eason (Meat Hider/Whiskey Bump/Lettuce Beotch) won the first ever ABA contest.  It was in Brainerd, Minnesota in 2002.  I can’t remember how many teams, but I’d say about 25.  We only got two calls, one for winning pork and then immediately next for tenth place brisket.  We had absolutely no idea we could be in the running for overall.  They called out the RGC, who I think was Famous Dave’s.  I don’t think we were even focused on hearing who was about to be called for grand champion when they shouted our names over the P.A. system.  I will never forget that feeling.  I remember it like it was yesterday.

Do you eat bbq in restaurants– if so, where, when why?  You know, I am so tired of my own barbecue, I tell people I hate barbecue.  Anyone who cooks twenty plus contests each year knows what I mean.  However, I love to go try barbecue restaurants.  My current favorites here in Kansas City are Oklahoma Joe’s, Jones, and Smokin’ Guns.  Honestly though, I have met very, very few barbecue meals I didn’t find something about I liked.  I love the beef and a half sandwich at Arthur Bryant’s and Gates.  I also love the beef sandwiches and the fries from Rosedale.  Man, I’m making myself hungry.

Favorite record albums, books, TV shows, movie,etc…whatever you want to include.  Wow, my answers here are not going to be very deep or interesting.  My favorite artists are Phil Collins (Genisis and solo), The Eagles, John Fogerty (both with CCR and after), Queen, Styx, Boston, Electric Light Orchestra…man, this list could go on forever.  The strange thing is that most of those groups are from the 70’s and I discovered music in the early 80’s.   

My all time favorite movie is Arthur with Dudley Moore.  He had lots and lots of great one-liners in that movie and he played a great drunk.  Other classic movies include Animal House, Caddyshack, Stripes, 48 Hours, The Jerk, Young Frankenstein, Blazing Saddles, National Lampoon’s Vacation, Bull Durham, Major League . . .look what you’ve done.  There are so many!   

I don’t watch much TV.  I’ve seen every season of Survivor and I’m a big fan of the Soprano’s and 24.

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)?   Pizza baby!!!  Much like barbecue, I’ve never met a pizza I didn’t like.  Never tried to make it at home, well unless you count those Chef-Boy-Ardi box pizzas we used to whip up when we were kids.  There’s no real place for this, but I don’t do fish or seafood, except fried shrimp.  I only eat things with noses.  Probably a little too much info, but folks are always surprised by that.  I’d say that’s because of my size.

Favorite beer, favorite beer to drink w/ food?   My favorite beer in this order (are you paying attention?): Your beer, free beer and cold beer.  I don’t drink much at contests.  Folks think I don’t drink at all.  Those that know me know that I love to have a social drink or two. I worked as a bartender and DJ all through college.  Rolling Rock was my beer of choice for many years and that was before anyone had really heard of it in the Midwest (’88 – ’89).  There have been so many micro brews that come and go and I love – Flying Monkey, Pony Express, etc.  Now a Boulevard Wheat or a Leinenkugle Red is always welcome. Drinking whiskey sure looks sexy to me, but I just have not acquired a taste for it.  So, if there is no beer, give me a gin and tonic. 

Favorite BBQForum Thread (can include “what’s an abt?” if you want)?   My good friend Tuffy Stone was the first one to point this out to me, but my favorite thread is the one where everyone listed their occupation.  That was an amazing thread.  As a group, I think we could change the world with all of the knowledge and positions our collective members hold.

Least Favorite BBQForum Thread (ditto)?   Isn’t this one completely obvious yet?  It’s the “outlaw pellet cookers!” threads.  If you can’t beat us, join us!  Enough said.

Do you have a web site and when did you start and why?   Richard Sterling created a website for me when I decided to run for the KCBS board.  I don’t know if I ever properly thanked Richard for that, so thank you Richard.  It has not changed a bit in two years.  My 2007 New Year’s resolution is to make www.pelletenvy.com a fun, functional site!

I want to add something that wasn’t asked. I want to thank all of the people that helped me get where I am in barbecue.  It would be wrong to mention them by name.  I know I would surely forget someone.  There are so many to thank.  From people who invited to me to my first contest as a visitor and a dishwasher, to all of the people who offered help and advice along the way.  Thank you all.  I’m still learning, but I have many, many people to thank for how far I’ve come and where I am now.  I only hope I can do the same for somebody else.  Finally, I want to thank my wife.  She is such a big part of my life, including the barbecue part.  I love her deeply and could not have come this far without her.

I started writing “Random Thoughts” earlier in the summer.  I couldn’t quite get anything organized into a meaningful stream of thoughts, so I started jotting down fragments.  Six months later, some are relevant, some aren’t so much.  I massaged them a bit, added some, and submit this article for your holiday reading.  I’ve included dates to give a point of reference.

June 29, 2006

Why are you nervous the days leading up to a contest?  You’ve doubled checked lists, you’ve got a handle on what needs done, you know how to pack, you have your meat, you know how to get there.  Yet you pace like a caged tiger. 

Why is it so difficult to communicate with the meat cutters?  I either can’t communicate due to language barriers, or I get the “I know all about meat and how to cook it better than everyone” attitude. 

July 2, 2006

Why, why, WHY can’t all four categories click at the same time? Why I ask, why?

Ever wonder how this “hobby” got so out of control?  One cooker led to two.  Two led to three.  Three WSMs led to an FE.  One canopy isn’t good enough.  Two is better.  Maybe three is best.  Maybe an RV is the ticket.  Tell me you haven’t had those thoughts. 

Ever wonder why you are so introverted in your everyday life the closer it gets to BBQ competition day, but when you arrive at a contest, this different person is released.

I wonder how much sleep I’ve lost because of the BBQ adventure?  Cooking, prepping, packing, thinking, tinkering.  Guess I’ll do without. 

July 6, 2006 (just before Shannon)

I kind of like cooking back to back weekends…a Newbie first for me.  Not sure the family has the same feelings, but they are troopers and tag along anyway. 

July 10, 2006 (just after Shannon)

Why, why, WHY can’t all four categories click at the same time? Why I ask, why?

Wonder what it would be like cooking three weekends in a row.  Have a good feeling what the family would say to that.

9, 9, 9, 8, 8, 5.  Need I say more? 

How long do you consternate over the scores of the day.  As exhausted as I was on Saturday, there I was at 11:30pm, still trying to figure out pork scores.

Why, why, WHY can’t all four categories click at the same time? Why I ask, why?

Corn fields, Shannon, sun rise…a little piece of heaven.

Those newbie teams that got called this weekend…now the hook is set…HA! You’re in this for the long haul now. 

Watermelon pie…that sounds goooooood. 

Unless you win Grand Champion, are you ever satisfied with how you did?

August 2, 2006 (preparing for Waucoma)

How do I fit an FE100, all my competition stuff, AND all our camping gear into a Dodge Grand Caravan?  Enterprise car rental! 

An FE100 looks much bigger on its side than it does standing up.

Waucoma – I wonder how many people in Iowa know where Waucoma is. 

August 8, 2006 (after Waucoma)

4 CATEGORIES CLICK…FINALLY!!!  Still didn’t make the fifth walk.

The only way to beat Clone…cook where he ain’t!!

Is there such thing as a leak proof tent?

Boy, an RV is sure looking nice (see previous thought).

Entry fees, typical.  Meat prices typical.  Rental van to get family to Waucoma, expensive.  Having your 10yo daughter hold your hand walking back from awards and say…”I like this contest, this is fun”…priceless. 

August 18, 2006 (before Dubuque)

Wonder if it’ll rain this year?

Wonder if the Bobcat is going to be on the prowl this year.  Least my FE stands a little better chance. 

August 21, 2006 (after Dubuque)

Whoa…the unveiling of the Clonesicle.

I’m a sick man…wake up at 6:00a Saturday morning, from a dream where I was in a panic, not about turning in brisket when pork is due, or it being 11:45 and I forgot to cook the chicken, or I trip on the way to turn in brisket…no instead I’m panicking because its 8:30 and I might be missing the “pre-shot”…Joey, you have a problem.

No calls…humph.  6th, 10th, 6th, 10th frustration…and that was damn good BBQ!ERGHHHH!

September 12, 2006

Haven’t cooked a competition in a month, but I’ve cooked more food in that month than I have at all contests combined.

On a plane to go to the AZ desert for work, all I can think about is brisket…and ribs, and pork, and that little pecker food. 

Great seeing your buddies going to the Jack!  Someday, someday!

5 weeks without a competition is TOO long.  I’m convinced I’ll go crazy.

September 25, 2006 (just after Bloomington)

70mph wind…EZ-ups…EZ parachutes is more like it.

7:30pm, Friday September 22, 2006, Bloomington IL Sale barn…welcome to BBQ Baghdad.

1st, 1st, 8th, 8th….good enough for 4th…getting closer.  I can only hope that my first GC will be met with the same enthusiasm that Alex of Dr. Porkenstien exhibited on Saturday.  Now that was excitement!!

3 canopies wasted this year.  Dang that wasn’t part of the budget. 

October 12, 2006

I feel better today.  5 days of a wicked intestinal flu bug. If I hadn’t paid my entry for Arthur, I’d stay home.

October 16, 2006

Bitter cold, should have stayed home!  Oh 8th overall, not bad, couple calls, just a tough contest to feel good about.

October 23, 2006 (Just after Libertyville)

That was the best Friday night I’ve ever had.  That’s why we BBQ. 

Smack talk – boy there’s a topic for the blog!!!  Need a guest writer for it.  Darren? Scottie? Carp? better think about that one.

KRE – good job!

Why, why, why, can’t all 4 categories hit.  Chicken and ribs, great all year, tank in Libertyville.  All year, couldn’t buy a call in pork, Libertyville, 1st place.  WHY WHY WHY can’t they all hit $%^@!

October 28, 2006

Scottie did it!  Quick phone call to him, learn the true bittersweetness of the win.  BBQ and fairytale ending don’t seem to go together, except this time! 

December 15, 2006

The sophomore season.  Did I meet my expectations?  I’m not sure.  Did I have fun? Absolutely.  I didn’t take my 5th walk, but I certainly learned a lot.  Am I happy with our team’s performance, yeah, I guess.  Doesn’t remove the fact that I “wannabe” better.  Biggest lesson of the season, enjoy the camaraderie.  I was finally able to relax a bit and genuinely enjoy the company of my fellow Qers.  So maybe that’s the lesson of the sophomore, relax, enjoy, and have a good time.

Merry Christmas and Happy New Year to all.  We’ll be grouching about the heat soon enough.  Joey Mac

Last year I submitted a series of articles about judging and what goes on under the big top.  It been awhile since I’ve discussed competition decorum, so I thought it was time to acknowledge some people that all cooks, judges, and organizers must become familiar with…the KCBS Representative or simply the “Rep”.  These men and women are the extensions KCBS at the contests being conducted any given weekend.  The reps are instrumental in assuring everything runs smoothly at an event.  They are the folks that make sure a contest in South Carolina will have the same basic look and feel as one conducted in Kansas City, or Washington State.  Hope you find it informative.  Again I enlisted the help of some folks in coming up with the following question / answer format discussion. 

Q.  What is the role of a contest rep?

A.  The canned answer: the reps are present to ensure the published rules of the KCBS are followed.  Those rules are in place to keep the competition fair and apply to the teams, the judges, as well as to the reps themselves.  More practically, reps ensure teams prepare and present their entries according to the rules, oversee the judging process, tabulate the scores, verify the results, distribute them, and do the KCBS paperwork.  In a business sense, the reps serve as the public face for the KCBS to the contest’s organizers and its sponsors.  Countless hours of planning go into putting together a contest and tens thousands of dollars will change hands before the contest is over.  In this respect, the contest representatives are responsible for delivering a satisfactory product, a well-run contest.

Q.  What is the background of a typical rep?

A.  Most reps have long experience with the KCBS and have come up through the ranks as competitors and/or as certified judges.  Many still cook competitively.  In their ‘real’ lives, most reps are business people, employed in a wide range of professional and technical fields.

Q.  Do reps get paid for serving at a contest?

A.  Yes, contest reps are paid a fee, set by KCBS, by the contest organizer for their services.    They are reimbursed for mileage, lodging, and meal expenses.  Most reps usually use at least one day of vacation from their regular jobs, and have to spend much of the weekend away from their homes and families. 

Q.  How many reps are needed at a contest?

A.  Two reps are required by the KCBS for contests of up to 49 teams.  A third is called for at 50 teams with an additional rep for each increment of 25 teams above that.

Q.  Do the same sets of reps always work together? 

A.  There are a few married couples where both spouses are reps and they do tend to always work together.  Some reps tend to work exclusively with certain other reps. Many reps can be thought of as free agents, electing to serve contests as their schedules dictates.

Q.  How does a rep get assigned to a particular contest?

A.  There are several ways.  When the contest calendar for the upcoming year is published, the reps can request to serve at certain contests.  A contest organizer can request to have particular reps serve at that event.  An organizer can also express the desire to have a particular rep not serve at the event.  As a general rule, reps will serve at contests within their own geographic region.  This saves the organizers the additional expenses of airfare or mileage associated with bringing reps in from other parts of the country.

Q.  How does a person become a contest rep?

A.  A candidate must train under qualified reps at a minimum of four sanctioned contests before earning his or her ‘wings.’  Under the reps’ supervision, a trainee is expected to satisfactorily perform all of the tasks – both those behind-the-scenes and those in the public eye - a rep would normally do during the course of a contest.  After each contest, the candidate’s performance and knowledge of the rules are critiqued by the supervising reps. Ideally, a candidate will train under as many reps as possible in order to be exposed to a wider variety of reps’ ways of managing a contest.  “Reps in training” do not have expenses covered by the organizer.

Q.  Could you provide a timeline of a rep’s activities from when a contest starts through its conclusion?

A.  The reps’ involvement begins several weeks before the contest when at least one of the scheduled reps will meet with the organizer either in person, by phone, or via email.  During these meetings, they discuss how the plans for the contest are progressing, get an update on the status of the team and judging rosters, and provide any needed input. 

Friday

Reps will arrive onsite late Friday morning or early afternoon.  They first meet with the organizer to discuss last-minute changes to the teams.  Reps usually then walk around the contest site and introduce themselves to each of the teams.  This allows the reps to rekindle old acquaintances and gives them the opportunity to meet new teams and answer any questions they may have.  Later in the afternoon, after the team roster has been finalized, the reps retreat to a secure location where the information is updated in the computer.  It is at this time that the reps assign each team their unique identifying number according to the numbering convention they’ll use at that event.  Those numbers are then written on the Styrofoam boxes the teams will use for turning in their entries.  The cooks meeting is held later in the day and the boxes are distributed to the teams at its conclusion.  Depending on when the meeting was held, the reps may hang around the site for an extended time or they may leave shortly afterward for the night.  The reps are not required or expected to remain on the contest grounds overnight. 

Saturday

Upon arrival on Saturday morning, reps typically visit each team again ensuring everything is in order, times are understood, and answer any questions the cooks may have come up with.  Next they set up in the judge’s tent.  This means setting up the computer and printer and conducting the judges’ meeting.  The reps must also compare the number of judges against the number required and make a decision as to how any judge deficiencies will be rectified.  If necessary to recruit judges from ‘off the street,’ one of the reps will give them a judging crash-course after the meeting.  At the meeting the judges will be assigned to their table for the day.

When the judging begins, both reps will initially oversee the renumbering and the judging.  As the completed score cards are turned in, one rep will begin entering scores into the computer while the other continues to monitor the turn-in table, the renumbering station, and the judges.

After judging is completed, reps finish entering scores, verify results, print and make copies of results, collate them, and get them ready for distribution at the awards ceremony. If time allows before the ceremony, the reps will also do all the invoicing, accounting, and other reports necessary to close the books on that contest.

Much like the teams, the reps’ schedule at a contest starts with an initial period of planning and preparation followed by an extended period with little to do that’s capped by several hours of intense activity and high stress to meet the deadline of the awards ceremony.

Q.  What is the most rewarding aspect of being a rep? 

A.  For me, it’s getting to meet the new teams and introducing them to this pastime.  The experienced teams already know all the ropes and almost make the reps unnecessary, at least up until the judging commences. Should a new team get their first call during the awards ceremony, it’s especially gratifying to watch the members of a team who, just seconds earlier, looked utterly exhausted and overwhelmed by the experience leap to their feet at the announcement and dance to the stage.  It’s easy to remember going through that same broad range of emotions the first time I heard my team name called.

Q.  What’s the least enjoyable part of being a contest rep?  Is it having to disqualify a team?

A.  Informing a team that they’ve been disqualified is unpleasant, but I accept that responsibility.  I don’t want to dwell on disqualifications but I won’t declare an entry to be illegal unless it’s a clear-cut violation and the other reps present are in complete agreement.  I can then deliver the bad news to the team with a clear conscience.  I’d be much more troubled by the task if the decision was made for ambiguous reasons.

The most basic task of a contest rep is to solve problems and manage people with the goal of conducting a contest as fairly and efficiently as possible.  At a 60-team contest, once all the teams, judges, and volunteers are added up, somewhere around 250 people are directly involved with that event during its 30 to 36-hour run.  A contest rep must interact effectively with every one of those people at some point: sometimes under difficult weather conditions and always under the pressure of time. 

Conflicts are inevitable during the course of a contest, regardless of its size.  I’ve found that what troubles me long after the contest is over, are those rare occasions when I’m not able to find some way to communicate effectively with a cook, or a team member, or with a judge to everyone’s satisfaction.  Fortunately, conflicts such as these occur much less frequently in a contest environment than they do in ‘real’ life.  Barbecue is great at bridging many of the personal differences between people.  This common ground can usually be used to foster a civil, working relationship with the people I encounter at contests.

As a contest cook and formerly very active judge, I respect the teams who invest their time, money, and prestige to compete as well as the dedicated judges who give up a significant part of their weekend to participate in a contest.  99 times out of 100, the teams and the judges return that respect and recognize my desire and efforts at managing a contest as fairly and efficiently as I’m able.  It’s the memory of that 100th one that always dogs me long after the contest is over.

In closing, the benefits of serving as a contest rep in this most unique and enjoyable passtime outweigh the negatives by a factor of…99 to 1. 

 

Hope you enjoyed the article and have a safe and happy holiday season.

Joey Mac

By now most of you have heard that Scottie Johnson of CancerSucksChicago.com won the Jack Daniel’s Invitational this year. His story (Told to Ray Basso in a podcast here) is dramatic and moving in the way that touches on the most elemental parts of life– dreams fulfilled and the tragedies that accompany them. It’s the kind of story Hollywood likes to tell. Those who know him from the Bbqforum know about his wit, his sarcasm, his Cancer research foundation which has raised tens of thousands of dollars for research, and his Thanksgiving recipe for White Castle stuffing.

Name? Scottie Johnson

Where From and/or where do you currently live? Originally born in Glen Carbon, Illinois, a suburb of St. Louis. Moved to Riverside, Illinois when I was 4 years old. Currently I live in Westmont, Illinois

Married, kids, etc…? I am a widower. My wife Corliss passed away in 2003 from complications from cancer. I have 2 daughters, Zoe, age 9 and Lexi age 5.

Profession (even if not bbq 24/7– if you cater, vend, etc please mention)? I am currently a Manager of a Litigation Department of a major Chicago Law Firm. I will have my 20^th anniversary in a few weeks. I also run a 501c3 foundation that raises money for cancer research. I started that when my wife passed away. That in itself is almost a full time job, even though we do not have any paid staffers.

# of pits and what are they? Geez, now I am going to have to show my addiction. I have a FE-100 that I use for my competition cooking, 2 WSM’s, a Weber gasser, 4 Weber kettles, 2 Weber tailgaters, and about 5 or 6 Weber Smokey Joe’s. My newest addition is a large Big Green Egg.

Have you ever made your own pit, if so, how many and what styles? That’s too much work. I would rather go and buy one and make it work to how I want it to….

Earliest memory of bbqing– is/was your family involved? My dad was terrible at grilling, as he overcooked everything. So at an early age, I always stepped up to try my hand. Up here is Chicago, we called grilling BBQing. People still call it that up here. My goal is to change everyone’s thinking…

Favorite thing about bbqing? It’s comfort food. It’s also a good release for me to be able to hang with my friends on the circuit that almost feel like family. I guess in a way everyone is all family.

How you found the forum and when (if you can remember)? I found the Forum in 1997 and if people can believe it, I didn’t say a word. I lurked for the first year. Honestly, it scared the hell out of me the knowledge that people had on the Forum. I probably started to get active in 1998.

What was your first pit? ECB… Man were those things terrible…

First thing you remember cooking (doesn’t have to be bbq)? I started at an early age wanting to learn to cook. I think the first thing I made was some pan seared pork chops… Probably around 9 or 10 years old…

Favorite bbq woods, charcoal, rub, sauce, etc? Hickory or apple for wood. I am still a fan of Kingsford charcoal. Rubs that I like are Smokin Guns, Mary’s Gourmet, Head Country and Dizzy Pig… For sauces, I love Blues Hog, Texas Rib Ranger and Mary’s Gourmet Teriyaki/Pineapple marinade.

Favorite/best competition memory (where, when, who with, team name, etc….)? Well obviously winning the Jack Daniel’s will always be my most memorable competition memory. But winning the BarBQlossal with Rod Gray and Steve Farrin will always remain high on my list. I will always credit those 2 for showing me the way. They are class acts.

 

Do you eat bbq in restaurants– if so, where, when why? I don’t eat BBQ out. I am too critical. Although I do like to go to Uncle Bub’s BBQ restaurant in Westmont. I don’t eat their BBQ but I do like just about everything else that they have on their menu. I cook almost every weekend in the summer, so I am really pickled from eating BBQ. It doesn’t sound or look good to me, when I am in competition mode. My kids love eating it though, so we have to have it a couple of days as leftovers in the summer months…

Favorite record albums, books, TV shows, movie, etc…whatever you want to include. I like just about every kind of music. I can listen to rap to classical. My favorites are the old school blues though. Nothing beats a good John Lee Hooker album. I enjoy those reality TV shows, as they do not take much to think to watch them. Lately I have been renting movies and I end up not watching them. But if I was to have to choose an all time favorite, it would be Caddy Shack or anything with John Belushi…

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)? My girls and I go out for Greek food probably 3 or 4 times a month. I really like ethnic food and living in Chicago, we have a lot of choices. I also love Chicago favorites, of pizza, hot dogs/sausage and of course Italian Beefs.

Favorite beer, favorite beer to drink w/ food? My favorite beer is New Castle Brown Ale. Probably my favorite beer to drink with bbq is Pabst Blue Ribbon.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)? I like to have fun. Talking smack is one of my favorite things to do. Although I am not very good at it… Sometimes people take me too serious and they quickly turn in to my least favorite threads. But having fun should be number one. Life is too short to worry about the small stuff.

Least Favorite BBQForum Thread (ditto)? Honestly, it is people wanting to jump on the Forum and expect to be cooking championship BBQ with us giving them all the secrets. I hate that. I do not understand why people will think that we will give up all of our secrets for some stranger? Cook thousands of pounds of meat like some of us have done and find out for yourself. Now don’t get me wrong, I do not think that some newby coming along looking for information is the same. If you hang around long enough on the Forum, you eventually will see the one’s that want to cut all the corners.

Do you have a web site and when did you start and why? My websites are cancersuckschicago.com, corlissfoundation.com and cancersucksbbq.com. They are all linked to the same site though. Gerry “ShoddyHog” Schatte does all the work for me, so my foundation looks good.

Her recipes are the stuff of legend on the forum and she is one of the more genuine and enthusiastic posters and learners around. With her husband, Robert, Keri C.–as she’s known on the forum–has been wading into competition cooking and judging. They have also been busy giving back to their community by donating their time and skill to cook for evacuees of Katrina and to organize Senior Q events. She also doesn’t seem to have any trouble standing toe-to-toe with the ‘big boys.”

Name? Keri Cathey (husband is Robert).  Competing occasionally as HOT WIRE BBQ, and judging over a four or five state area.

Where From and/or where do you currently live?  Born in small town McAlester OK, living in Broken Arrow OK (a suburb of Tulsa) since 1994.

Married, kids, etc…?  Married since 1980 to a very dear man named Robert who proudly wears the title of Towel Boy 1^st class (now if I could just teach him what the duties are that go along with the title, I’d be in good shape!)  No kids.

Profession (even if not bbq 24/7– if you cater, vend, etc please mention)?  CPA, BS in Finance and Computer Information Systems, MBA with emphasis in Business Systems,  Paycheck supplied by doing financial forecasting with electric utility company for the last ten years, after spending fourteen years in public accounting.  I don’t do catering or vending unless you count cooking for friends and neighbors, or contributing to the potluck events of the seniors’ apartment complex where my grandmother lives.  I have those dear folks positively addicted to pulled pork these days.  If I had to cook for a living I’d go broke, because I like to give it away too much.

# of pits and what are they?  Two well-worn Weber Smoky Mountains, and a Diamond Plate Products “Fat 50” (31 sq ft of cooking space, purty chrome wheels, and two authentic chrome Peterbilt stacks.  My favorite color is chrome…)

Have you ever made your own pit, if so, how many and what styles?  No, but Robert is beginning to contemplate trying his hand at making a Stumps-style cooker.

Earliest memory of bbqing– is/was your family involved?  The earliest memory I have of barbecuing is of helping my great-grandfather with a pig-pickin’ in Murrels Inlet, SC.  I was about five or six at the time, and Great-Grand-Daddy was in charge of the family pig-roasting for our family reunion.  He and I were quite fond of each other, so I finagled my way into staying up to “help” him.  I got to carry wood and even mop the pig a few times, and felt quite important.      

Favorite thing about bbqing?  We just like feeding people.  Sitting out in the back yard at 2:00 in the morning, watching the stars, watching the smoke wisp in and around the limbs of the pecan tree, and listening to the coyotes’ serenade is kind of nice, too.

Another couple of favorite things of mine involved in barbecuing are my hand-made BBQ trays, made for me by some of my older South Carolina Hughes cousins.  They make BBQ trays and bowls from the trunks of the centuries-old Tupelo trees that are being unfortunately clear-cut from the marshes of South Carolina where Revolutionary War General Francis “Swamp Fox” Marion reaked havoc on the British forces.  The tray below is a small one – they make them large enough to hold a 200-lb whole hog, and families in the Johnsonville/Hemingway SC area borrow and lend the big ones back and forth for those occasions.  For size comparison, this tray is holding a pulled 9-lb pork butt (across the back side of the tray behind the ribs), a 14 lb packer (you can see the partially sliced flat across the front side of the tray), 4 full slabs of spares, and 6 hot links (part of a feed we did for a couple from Belgium that was touring the US a year or so back).  

How you found the forum and when (if you can remember)?  I appear to have made my first post on the Forum in 2001.  I honestly don’t remember how I found it.  I had been absorbing information on the old original BBQ Porch list since it was the Rick Thead list – I started there about 1998 or so, I think, and it seems like I heard mention of it on there.

What was your first pit?  Robert and I received a good old-fashioned ECB Brinkman bullet from my grandmother soon after we got married in 1980, upon which he did quite a few tasty turkeys, but we didn’t get much beyond that until later on.  We didn’t know anything about fire control, air flow, or anything like that – we just put charcoal in the base and a turkey on the top, and watched that LOW-IDEAL-HIGH monitor like it was gospel.  And we ate it, whether it turned out decently or not.

First thing you remember cooking (doesn’t have to be bbq)?  The very first thing I remember cooking is when I was probably about 4 years old.  My grandmother had given me a lot of her old spices and staples that were out of date and due to be trashed.  I took them all to my grandfather’s old BBQ grill on the patio along with some old pots and spoons, and I proceeded to mix, blend, and create the most delectable treats imaginable in my pretend kitchen (without fire, BTW – she drew the line at that).  Around that same time frame I remember catching some small crappie whilst fishing with my grandfather – he quickly cleaned them for me and skewered them onto a sharpened stick, which I then held over a small fire and roasted right there by the creek.  Oh, and my Easy-Bake oven that I got when I was in kindergarten – can’t forget that! 

Favorite bbq woods, charcoal, rub, sauce, etc?  As far as wood, we like pecan and apple the most.  And peach, after they’ve been pruning the local peach orchard, as we have access to the trim piles in exchange for a slab or two of ribs.   

My uncle is a retired “pecan doctor” -  a horticulturist specializing in pecans – and has a large pecan grove about 90 miles from us.  Whenever he has a tree that he plans on removing at some point, he ties a big yellow ribbon around it which signifies it as ours, whenever we want to come cut it down.   

Charcoal – Kingsford and Ozark Oak.   

Rubs – Smokin’ Guns Hot, Cimmaron Doc’s out of Grove OK, Head Country out of Ponca City OK, Blues Hog out of Perry MO, various Chris Lilly recipes that I’ve tweaked.    

Favorite sauces – Head Country, Blues Hog and Blues Hog Tennessee Red.

Favorite/best competition memory (where, when, who with, team name, etc….)?  Our graduation from enthusiastic observer to a higher level of participation at barbecue competitions happened several years ago all because of Candy Weaver, and I don’t think I’ve ever thanked her for this.  Candy was coming  to compete in Sapulpa OK several years ago, and invited us to come visit during “social hour”.  We brought a cheesecake and a couple of six-packs of Shiner to contribute to the evening’s victuals, and little did we know at the time the caliber of those with whom we were socializing.  This is where we first met Merl and Carol Whitebook, Donny and Cindy Teel of Buffalo’s BBQ, Don and Sharon of Smokers Wild, Darcy Hicks of Ring of Fire, Mike and Debbie of Lotta Bull, Phil and Linda of Smokin’ Guns, and other outstanding teams.  I think it was at that same competition that I also got to meet Elizabeth, the 6-ft pet boa of a friend of Candy’s.  Tell me – if a 6-ft boa decided that it suddenly wanted to crawl down inside your shirt to stay warm, what would YOU do???   

Another fond memory of a competition was Steve Marr’s Rocky Mountain cook-off in 2004.  Robert and I judged there, and I noticed while we were waiting for the awards ceremony that Steve was just getting started on writing out all those checks and seemed very harried.  I took a wild chance, walked up to the table where he was working, told him I was a CPA, and asked if I could help in any way.  He took me up on it, and I wound up in my own little room off to the side making out the checks while Steve took care of other matters.  I guess that was what started me and Robert in the habit of trying to help out where we could at competitions. 

Do you eat bbq in restaurants– if so, where, when, why?  Very rarely anymore, as we’ve become spoiled BBQ snobs.  Exceptions:  Mac’s in Skiatook, OK – he used to compete, and has various 1^st and 2^nd place plaques on his wall from both the Jack and the Royal.  Nevertheless, an excellent restaurant.  “Serious Texas Barbecue” in Durango, CO isn’t bad, either – he’s a Beaumont boy, and does a respectable job at it.  Otherwise, it’s pretty much “Cathey’s Café” for barbecue these days, though we don’t cook that often just for ourselves.  Oh, another one called “Split Rail” near Coweta OK is quite good, also – don’t know the owners yet, but that’s just a matter of time.  

Favorite record albums, books, TV shows, movie, etc…whatever you want to include.  Well, let’s see.  Robert and I like to do a bit of cross-country motorcycle touring when we have the opportunity.  We have a pair of black Honda Gold Wings – some of the readers have probably seen us show up on them at various comps where we were either judging or supplying strong backs and weak minds to Merl and Carol for whatever use they might have for us at the time.  I’m also into genealogy, and the collection and restoration of vintage fountain pens. 

Favorite non-BBQ Food to eat and/or cook (or thing you eat most often when not eating bbq)?  Good Thai food – love to eat it, haven’t mastered it at home by any means.  I’m a hardcore cookbook collector, so my focus is pretty wide – I’m not a foo-foo cook, though.  I’m much more of an old country style cook, I suppose.  Home-style Italian, country-style Louisiana dishes like etouffees, gumbos, and the like.  Since Robert and I have been on Weight Watchers so long, I’ve learned to take our old favorite recipes and “skinny” them down so that we can still enjoy a healthier version of our old favorites.  Coq au Vin has rarely been seen in our house - beans, cornbread, and fried ‘taters are still a favorite.

Favorite beer, favorite beer to drink w/ food?  Sweet iced tea or lemonade with food.  Shiner Bock or my grandma’s homemade “Country Champagne” on the rare occasion that I drink beer.  Dalwhinnie single malt scotch or Gentleman Jack, either neat or on a single ice cube with a little splash of branch water if I’m imbibing a bit more strongly.

Favorite BBQForum Thread (can include “what’s an abt?” if you want)?  Now that’s a hard one to answer.  There have been so many that I’ve enjoyed immensely that I can’t narrow it down to one.  All of the recipe threads, of course, I enjoy.  And the ones about what the various individuals on the board do for a living.  And the results reports, of course – it’s great fun to look down the results lists around the country and see so many names of people that we’ve had the honor of meeting over the last few years.  And anything posted by Chez and the Denver Cajun, of course!

Least Favorite BBQForum Thread (ditto)?  Moaning and complaining about KCBS judges.  Makes many of us who try to do a good job at judging wonder why we even bother with it sometimes.  (Unless we happen to be competing at a given competition, and then we’re liable to complain about those idiotic tasteless DSJ’s as much as anybody else.)

Do you have a web site and when did you start and why?  Starting in about 1996, I had a website dedicated to dog treat recipes.  It was called the “Golden Bone”, and I had a large Mastercook text file there that people could download for free.  I received e-mail from all around the world from people who had downloaded the recipes.  Many non-profit organizations used the recipes in the file to create canine cuisine cookbooks to sell to raise money for rescue, spay/neuter programs, fund-raisers to buy bullet-proof vests and protective boots for police dogs, all sorts of great causes.  It disappeared earlier this year when my ISP shut down suddenly, and I just haven’t put it back up yet.  I’ve set up web pages for other people, but I’m just not really inspired to do one for myself.