Whether you’re at home or giving your best shot at a BBQ Cook-off Competition, a chimney starter is something that most Barbecue Pros will pack before nearly anything else.

It doesn’t matter whether you’re using lump charcoal or pressed briquets (psst… go with the lump charcoal!)… this Weber chimney starter remains one of the easiest, fastest and best “lighter fluid free” way to get your coals fired up and ready.

Related posts:

1. BBQ Smoker Review: Weber Smokey Mountain Cookers are Great for Beginners If you're looking for a quality BBQ Smoker, you can't...
2. BBQ Grill DIY: Turn Your Gas Grill into a Smoker with Sam's Smoker Pro This BBQ Grill DIY tip will make any gas grill...
3. Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard A champion from the barbecue circuit shares his secrets for...

Related posts brought to you by Yet Another Related Posts Plugin.

This BBQ smoker review features the Char-broil Silver Smoker. We take time now and again here to look at some of the BBQ smokers folks might consider using at home. With so many to choose from, we hope these reviews provide some assistance in helping you get your “smoke” on.

Related posts:

1. Smoker Review: Dragon Fire King Kamado Charcoal Grill The Dragon Fire King Kamado is a relative newcomer to...
2. BBQ Smoker Review: Weber Smokey Mountain Cookers are Great for Beginners If you're looking for a quality BBQ Smoker, you can't...
3. 500 Watt Smoker by Bradley – Your Choice for Fool Proof Smoked BBQ If you're new to smoking meats, and you want predictable...

Related posts brought to you by Yet Another Related Posts Plugin.

Better living through chemicals!

I’ll have my BBQ Sauce with Extra Crap, Please!

FOUL:  Your Barbecue Sauce is FAT… not PHAT

Folks – if you buy or create BBQ sauce that contains High Fructose Corn Syrup, you are promoting a product that is on the world’s Most Wanted list of Crap Food Ingredients.  Understand, you’re doing this – while you’re trying to pass off the fact that you are all about Natural Wood Smoked Barbecue.  At the very least, you’re using an inferior product, and you’re also an accessory to the crime that has become the State of Our National Food Supply.

Note: I do realize that there is a chance that you’re using BBQ sauce tainted with HFCS because you just don’t know any better.

Finding BBQ sauce without High Fructose Corn Syrup has become a real challenge.  K.C. Masterpiece and Cattleman’s,  among others – use  the stuff. Why?  Profit, why else?

To those and other BBQ Sauce manufacturers:  I’d gladly pay the extra $.02 per bottle if you’d kindly leave High Fructose Corn Syrup out of your BBQ Sauce!

What’s making it more difficult to avoid HFCS, is that many BBQ Sauce brands that do no list it as an ingredient do use  “ketchup” as a main part of their recipe.  What’s one of the first ingredients in most national ketchup brands?  If you guessed High Fructose Corn Syrup, then “DING!” You win!

Look.  I know I’m not going to change the world with this post.  I just find it very ironic that folks that spend hours and hours perfecting the art of smoked barbecue  – who would never use nitrates to effect a “smoke ring” or “liquid smoke” to add smoked flavor will happily use BBQ Sauce that uses HFCS.   Oh, and I feel the same about MSG and other similar ingredients.

Some Barbecue Sauce Makers are Getting Wise to High Fructose Corn Syrup

I have noticed a few BBQ Sauce manufacturers out there who do not, or have stopped using high fructose corn syrup. Here’s a short list, but please – let me know if you are aware of any others!

• Stubbs Bar-B-Q Sauce
• Bulls-Eye Barbecue Sauce
• Frontera BBQ (Barbecue) Sauce
• Gates BBQ Sauce

I’m sure there are folks who read this post who will won’t agree with me here.  Either way… drop a line here in the comments section and let me know where you stand on this and why!

Related posts:

1. Spicy and Smooth Bourbon Barbecue Sauce Recipe This Kentucky Bourbon Barbecue Sauce has long been a favorite...

Related posts brought to you by Yet Another Related Posts Plugin.

The Beer Can Chicken BBQ Recipe

This recipe blends an easy beer can chicken BBQ preparation with a secondary spice rub on the outside of the chicken.  The beer will give off a good amount of moisture and flavor, with the rub following up from the outside for that one -two flavor punch!

Time Requirements and Basic Materials List

Time Required to Prepare the Chicken: About 15 minutes

Cooking Time: Roughly 1 hour and 30 min.

The Hardware – What You’ll Need

• One 4-5 lb. roaster chicken
• Weber Kettle or other charcoal grill with some head room at the top – domed lids work best
• One medium sized bag of natural lump charcoal
• Chimney coal starter – optional, but lets you get those coals going faster

Ingredients and Measures for the Chicken

1 whole chicken (4-5 pounds)

1 12 ounce can of your favorite beer – play with flavored beers if you like! (room temperature)

2 fresh garlic cloves, minced

2 fresh rosemary sprigs – you can use dried rosemary if you like (about 1 teaspoon of the dried stuff)

2 teaspoons olive oil – medium grade is fine – no need to go Extra Virgin

1 teaspoon of dried thyme

1/2 teaspoon of crushed red pepper flakes

The juice of one lemon – translates to a little less than 1/4 cup

Ingredients and Measures for the Rub

1 teaspoon of salt

1 teaspoon of paprika

1 teaspoon of dried thyme

1 teaspoon fresh rosemary, chopped (again, you can substitute dry if you don’t have the fresh stuff)

1/2 teaspoon of ground black pepper

1/2 teaspoon of lemon zest (I use one of those micro files – be sure not to zest off more than just the yellow color – the white stuff is bitter)

Now – Time to Pull it All Together

Start by getting your coals nice and hot using the chimney starter.  Get them into your BBQ grill or smoker and crank the heat to about 225 Degrees F.  (You can find grill thermometers online at Amazon.)

Mix together each of the ingredients for the chicken rub in a small mixing bowl and put the bowl off to the side.

WARNING: You are going to get your hands messy.  Consider using some latex or rubber gloves!

Your chicken will most likely come with a little gift bag inside – including the giblets and the neck.  Take this out.

Cover the outside of the chicken with rub, also rubbing some of it inside the chicken body.

Open the full can of beer… and drink a couple of gulps straight away!  (Can’t pour it out… it’s beer, after all!)

Then, take a can opener and remove the top of the beer can.  Some folks will say to just punch a few holes in the top, but I feel that removing it allows for more moisture and flavor to move up through the chicken while it cooks.

Drop the rosemary, minced garlic, thyme, lemon juice, and pepper flakes into the beer can, and set the chicken down on top of it’s beer can throne!

Placing the Beer Can Chicken on the Grill

The key to not burning your dancing BBQ Beer Can Chicken to a cinder is to grill it on one side of your grill  – keeping the coals on the other side.  This way of cooking is called “indirect grilling”  – as you are allowing the heat from your barbecue to to reach your protein (the chicken) on the sly, rather than straight on.

With your grill at about 225 degrees F, you’ll cook your dancing chicken for about 1 1/2 to 2 hours.  Your target internal temperature for the chicken is 180 degrees F.  I like to check this using my instant read digital probe style thermometer placed into one of the thighs.

When you’ve reached the 180 degree F mark inside the chicken thigh, pull the chicken off the grill – beer can and all.  Let the chicken rest for about 10 minutes so the juices can redistribute back through the meat.

CAUTION: If you cut into the chicken too soon – all the juices will run out onto the cutting board – leaving your dancing BBQ beer can chicken dry and well… a little bit sad.

After the 10 minutes has passed, take the chicken off of the beer can, carve, and enjoy!

Related posts:

1. Beer Can Chicken on the Grill… How to Get it Right The first meat that I ever wanted to cook on...
2. Spicy and Smooth Bourbon Barbecue Sauce Recipe This Kentucky Bourbon Barbecue Sauce has long been a favorite...
3. Awesome 4th of July BBQ Menu for Beginners Here is a great BBQ Chicken and Ribs menu for...

Related posts brought to you by Yet Another Related Posts Plugin.

Nick Nicholas and Kerrie Hall, from the Lakeland Pig Fest Organizing Committee were great.  They explained a lot about how much the event, especially the Backyard BBQ portion, means locally in terms of bringing BBQ lovers and local cooks together to share the love of BBQ.   As a testament to the national draw of the Lakeland Pig Festival, Mr. Ray Lampe – known to many as Dr. BBQ – was also in attendance.  He’s been involved with the Pig Festival from the start, and is a valued and greatly appreciated local BBQ resource.  (By the way, check out Dr. BBQ’s videos over at Firecooker.com, and add some of your own there, too!)

The local teams in attendance were Whiskey Bent BBQ from Lakeland and Team Unknown BBQ from Winter Haven.  Each of these award-winning teams always provide a lot of great information and personality to any meet up, and if you make it to the Pig Festival, you should definitely check them out.

2010 Lakeland Pig Festival Promo with Nick Nicholas and Kerrie Hall

Check out this video to learn a bit more about the Lakeland Pig Festival, its history, its charitable side, and the great things you can look forward to this January!

Lakeland Pig Festival will be held on January 29 and 30, 2010. To download applications, rules and event schedules click here. For more information contact pigfest@jlgl.org.

Related posts:

1. 2010 Lakeland Pig Festival BBQ Tweetup – Good Buddies BBQ in Lakeland, FL Several of the organizers for the 2010 Lakeland Pig Festival...
2. Get Ready for the 2010 Lakeland Pig Festival – A KCBS Sanctioned Competition Event Each January, the Lakeland Pig Festival puts on the 2nd...
3. Jan 16th Florida Bar-B-Que Association Judging Class – Still A Few Spaces Left! I'm stoked! Now that I've gone through the KCBS BBQ...

Related posts brought to you by Yet Another Related Posts Plugin.

Q&A With KCBS Board of Directors Candidate Jeff Stith

BBQ Smoker Site (BSS): Thanks for taking time to speak with me about your KCBS Board of Directors candidacy, Jeff.  How would you describe the KCBS in terms of its reason for being and its benefit to BBQ culture in general?

Jeff Stith (JS): KCBS was founded not only to promote barbeque but to promote fun and friendship. The KCBS mission statement says: “Our mission is to celebrate, teach, preserve, and promote barbeque as a culinary technique, sport and art form. We want barbeque to be recognized as America’s Cuisine.” I think that says it best. To accomplish this mission, KCBS engages in various activities that promote barbeque, educate the public and enhances its members’ experience in barbeque. The BBQ Tour raises general awareness at contests. The contests KCBS sanctions are ones where a competitor can sign up and go compete, knowing he or she will have a consistent set of rules under which they can operate and that there will be no surprises. Judging and reps will be fair to all.

BSS: Can you give our readers a little information about yourself, your experience with KCBS, and why you’ve chosen to run for the BOD?

JS: I’m 45 years old, married and have one daughter. We live in Pleasant Hill, Missouri, a small town about 45 minutes outside of Kansas City. In my career, I’m currently a human resources manager for a large senior living community. I also serve as President of the local park board and I’m a volunteer coach in the youth softball league in town where I coach my daughter’s team.

I first got involved with the KCBS back in July of 2005. I’d been cooking barbeque for quite some time but only a short time before, had I been bitten by the competition bug after visiting some friends at a contest in Warsaw, Missouri. The fish weren’t biting that day so I thought I’d wander over and check out the contest. I decided to put together a team and joined the KCBS. I spent the rest of the summer putting together my team and all the things I’d need to compete and that fall, I entered my first ever contest – the American Royal Open. The only thing it opened for me was my eyes! I learned I was just like every other guy who was told by all their friends and family that their barbeque was the best. Boy, did I have a lot to learn!

So I entered two more events before the end of 2005 and during the off season, I became a CBJ and bought a new trailer smoker (a Spicewine). I was ready for 2006! In 2006, my wife became my only other teammate as my previous one decided he was going to focus on his career. My daughter has since become a very good Kids Q cook and we now compete as a family. It’s been extremely rewarding for all of us and some great time spent with each other and our many friends in barbeque. And it’s because of all of these friends in barbeque that I’m running for the board of directors! I see the people who mean a lot to me not happy with the way things are. I see that they don’t feel they have a voice on the board. So I have stepped up and offered to serve all members by being their voice in the boardroom.

BSS: A few key issues seem to be at the forefront of this year’s KCBS BOD election – namely, the need for more cooks on the BOD, the desire for increased transparency into what goes on with the BOD, and the issue of rule changes and other administrative decisions taking place with what some believe is a lack of fact finding or due process. Can you speak a little to each of these points?

JS: Naturally as a cook myself, I agree with many members that we need more cooks on the board. Even some friends of mine who don’t cook but who are CBJs feel like the board needs the input from cooks. I think it’s only right that cooks voices are heard. As for the transparency, a lot of times we hear board members talking the transparency talk but we don’t see any action.

This organization belongs to the members. The board only leads. And as anyone worth their salt in public service will tell you, public service is just that… service to those who elected you. That’s why NOT being completely open and transparent is unacceptable! Members should be able to access all financial records, the details of all contracts signed and the content of all board meetings. Now there will be personnel and other sensitive issues that legally must be discussed in executive (closed) session – that’s obvious. But members need to know what’s going on. I look at it like this: if I am a board member and members don’t know what we’re doing, how will they know what to suggest and thus how can I collect feedback and good ideas that will help us in the future?

As I see it, I will be there to voice member ideas above all else. As for rule changes, no mid season changes are ever acceptable! That erodes the very reason for existance of the KCBS! What is fair and consistent about changing rules in the middle of the game? All rule changes should be implemented only after careful consideration and only at the first of the calendar year. I believe there will be times that we need to wait longer to make big changes. For instance, if there is something of major importance and the board votes for a change in say July, 2010. It might be that making it effective January 1, 2011 is too soon. Maybe they need to look at the following January so that there is time for discussion and consideration of all situations it might create and then to effectively communicate it so that all members, organizers, reps and judges understand it fully.

BSS: I’ve heard a great deal of late about the need to get KCBS Judges on the same page when it comes to what they should and should not consider during a judging session. It’s almost as if different regions or judging school focus on different points, despite there being a universal rules guide. Can you talk a bit about KCBS Judges and your feelings about continuing education or re-certification?

JS: I think the CBJ education process should be fully reviewed and get input from everyone on what changes should be made to get everyone on the same page. Then we need to take the updated program and look at how to use it to institute a continuing education program for all CBJs.

Many occupational fields require those in these position to periodically update their own knowledge base to continue to get a license. Why not barbeque? The thing is, we have many CBJs from many different “generations” of instruction – those certified only recently and others who have been certified for years. No doubt they all have different thoughts on what they expect and the standards they look for.

Changing a CD that few really pay any attention to doesn’t cut it. Honestly, I think it benefits everyone – cooks feel like the CBJs are more informed with all the latest rules and criteria and I think the CBJs will appreciate the fact that KCBS is taking an interest in furthering their knowledge and abilities and showing them that they are as important to KCBS as anyone.

BSS: Can you talk a little bit about those who have endorsed you so far? Why do you feel they’ve decided to stand behind you in your KCBS BOD election campaign and what does their support mean to you?

JS: I have several endorsements on my Web site at www.VoteJeffKCBS.com. I’m thrilled with all of them. Honestly, I haven’t taken a lot of time to try to round up endorsements.

Stephanie Wilson from TheSlabs.com nominated me, and I am so thankful for her support, belief in me but most of all, her friendship. Her son Brent, Slabs of Approval BBQ Team has promoted my campaign on his Web site for months now. Ryan Felty is a down to earth great guy who, like most of you, enjoys cooking contests and catering. I’ve known him since my second contest ever, back in 2005.

I met Michael Terry, President of the Great Lakes BBQ Association at The Jack and again during our Thanksgiving trip to Michigan. The folks at GLBBQA are some good people and while their board decided not to endorse any specific candidate, Mike said he endorses me and told me to let everyone know on my Web site. Rich and Bunny Tuttle live here in the same small town where I live. They are dear friends and both are former KCBS Board members. They go back to the early days of KCBS and their support means the world to me. And of course I was thrilled recently when Rod Gray, pitmaster of Pellet Envy, the 2009 KCBS Team of the Year threw his support my way!

I think the reason all of these people support me is simple – they all believe in my platform and vision for KCBS. I share their concerns and they trust me to be their voice. That’s something I’ll never take lightly. But anyone who supports my campaign, regardless of status or accomplishments, is someone who is important to me. I will always take seriously the commitment I made to be a voice for all members, regardless of where you might reside or compete.

BSS: Looking back on your time with the KCBS, who are some of the people who you feel have or may currently be doing the most to support the organization in a positive and forward thinking manner?

JS: I have to go back to the cooks. Many people don’t realize just what goes into competing in just ONE contest. I personally go through many hours the week leading up to a contest, traveling around the city to find the best quality cuts of meat, the freshest garnish and guaranteeing my rubs and other spices are fresh and replenished. Then there’s the packing, loading and trimming meat.

Many times, I’m worn out before I ever pull out of the driveway to head to a contest. Then the contest itself can be both a physical and mental drain. By the time we get home on Saturday night, all I want are a few carbs, a cold drink, a shower and bed. On top of that, we may spend $600 per contest or more.

I know in parts of the country, teams must spend more due to the higher entry fees and more expensive meats and the price of gas. It’s crazy what all cooks do for a few hours of fun and enjoyment. That’s why I say I think the cooks currently support the organization like no one else. And in my travels and communications with members during my campaign, I’ve learned just how widespread this passion for KCBS and competitive barbeque is. Cooks always have great ideas and as a board, the KCBS needs to listen!

BSS: I have to ask, what do you think of the TLC BBQ Pitmasters series, and do you think it will wind up providing a positive boost to competitive barbecue’s popularity?

JS: I really hope so. I was concerned the first week with all the foul language and chest thumping going on but I’ve seen that mellow out the last two weeks. I think overall it will be a good thing for cometitive barbeque in general. I’ve heard stories of several new memberships right after the first episode aired. I hope that continues and I hope we have more of the public out at contests in 2010, asking questions and wanting to learn. If we don’t have the public, what good does it do for sponsors to sponsor events and then where do we get bigger prize purses? I hope we get some really positive results from this program.

BSS: Is there anything else you’d like to share about you and your KCBS BOD election campaign?

JS: Two things mainly: One, I have no personal agenda. I’m not running with any personal vendetta. My agenda is to be a voice for all members… to openly communicate and treat everyone with respect.

Secondly, I know there has been some push for regional representation on the board in the past. I know the issues we face in the midwest are very similar to those being faced in all regions. I will be a voice for EVERYONE, regardless of where you live or compete! Thanks for reading! If you would like to read more, I have an extensive Web site at www.VoteJeffKCBS.com. I hope you’ll support me by casting your vote for me next month!

Again, I’d like to thank Jeff Stith, KCBS BOD Candidate for taking time to answer our questions.  Reposts of this blog are happily permitted with a link back to this site.

Related posts:

1. Interview with KCBS Board of Directors Candidate Candy Weaver KCBS BOD candidate Candy Weaver, of BBQ'rs Delight was kind...
2. Interview with Karen Walker, KCBS Contest and Volunteers Manager Karen Walker, Kansas City Barbeque Society (KCBS) Contest and Volunteers...
3. Slots Still Open for the October 4th Plant City – KCBS Barbeque Judging School Spots are still available for the 2009 KCBS Certified Judging...

Related posts brought to you by Yet Another Related Posts Plugin.

BBQ Smoker Site (BSS): I know there’s been some good growth in terms of new members over the last year or so, and the TLC Pitmasters series may spur on some more. How would you describe the KCBS to a new guy like me in terms of its reason for being and benefit to BBQ culture in general?

Candy Weaver (CW): The Kansas City Barbeque Society exists to “celebrate, preserve and promote barbecue as a culinary technique, sport and art form. Our goal is to have barbecue recognized as America’s Cuisine.” That’s the mission statement and it pretty much says it all, except the method it uses to promote this mission, which is only mentioned in the word “sport.”

I believe that any national coverage via the media will spur interest in KCBS and competition BBQ cooking. Look at the old shows on FoodTV that get shown every year. If these shows weren’t watched, they wouldn’t be dusted off to play again. I don’t know what you mean by “BBQ culture.” BBQ is America no matter where its roots began.

BSS: Can you give our readers a little information about yourself, your experience with KCBS, and why you’ve chosen to run for the BOD?

CW: In my working background, I was involved in non-profit organizations as an employee. When my mother died in 1999, I joined the family business and was presented with running and developing products for the newly formed BBQr’s Delight. My first experience with KCBS occurred in October of that year at the Jack Daniel’s Invitational Barbecue Contest.

BBQr’s Delight was a sponsor at many local contests which were KCBS sanctioned. We advertised in the Bullsheet and other barbeque publications. In 2003, the local contest’s organizer asked me to compete to make the lead sponsor happy with more competition teams. I won something! I was hooked, became a CBJ and judged some. Went to Dr. BBQ’s cooking class and cooked my first contest in May of 2004.

I trained to be a certified Table Captain, and cooked some more contests. After Rod Gray resigned from the Board, cooks had limited representation on the board. Several people asked me to run. I have the ability to commit the time to serve KCBS on the Board. KCBS has played a major role in my life the last 5 years. I will commit 3 years if elected to serve the organization. I will serve only one term.

BSS: A few key issues seem to be at the forefront of this year’s KCBS BOD election – namely, the need for more cooks on the BOD, the desire for increased transparency into what goes on with the BOD, and the issue of rule changes and other administrative decisions taking place with what some believe is a lack of fact finding or due process. Can you speak a little to each of these points?

CW: KCBS is a triangle made up of cooks, judges and organizers as the sides. Right now, there are far more judges as members than cooks. Contests wouldn’t happen if not for the commitment of time and money that cooks put forth to do the contests. Cooks should have a major role on the BOD. I think it’s funny that ever candidate has a cook team tied to their name, even if cooking is not their main KCBS thing. That’s shows how important this issue is this year.

I’ve been told that the BOD incumbents will be re-elected. This will only keep the status quo alive. One new person cannot change the BOD or promise any transparency or any major changes in the system. Four new members of the BOD, might just upset the status quo to achieve meaningful changes. There are strong candidates running this year.

There are issues which should have been resolved long, long ago! For example, there are still problems with the computer scoring system. Why have these not been fixed? Where is KCBS spending its money? What is the annual budget? Again, these are transparency issue.

It seems to me that the BOD is way more involved than it needs to be in the day-to-day operation of KCBS. Why? Why is the BOD involved in personnel issues? Who is the current office manager or is there one? Why are rules changed on the fly in the middle of the year? Why is garnish prohibited one weekend of the contest season, when the danger was the weekend before? The BOD needs to look to the future of the organization, not focus on the minutia of day-to-day activities.

Whatever your position is on any of these matters, please vote. I’d really like to see a record vote for the BOD occur this year. Let’s make real changes!

BSS: I’ve heard a great deal of late about the need to get KCBS Judges on the same page when it comes to what they should and should not consider during a judging session. It’s almost as if different regions or judging school focus on different points, despite there being a universal rules guide. Can you talk a bit about KCBS Judges and your feelings about continuing education or re-certification?

CW: When I went to CBJ school, it was more about what was a DQ than what was good BBQ. This is a very subjective thing, this judging of BBQ. I believe that the most important thing for a judge is to judge the first entry with the same seriousness and same criteria as they judge the last entry.

In a perfect world, I’d like each judge to judge each tray completely at one pass. This means you see it for appearance, you take a sample and you judge it for taste and texture BEFORE you get to see another box. This would totally and completely eliminate comparison judging. It would eliminate the need for a special “plate” all that would be needed would be a judging slip.

I believe in re-certification if a CBJ hasn’t judged in a while or only judged one local contest a year. I’m planning on retaking the class in either January or February of 2010 and doing some judging this next year. From a cook’s perspective, I’ve got to say that most of the time I believe that judges to a good job. When I’ve revisited my entries, I can generally agree with my scores.

BSS: Can you talk a little bit about those who have endorsed you so far? Why do you feel they’ve decided to stand behind you in your KCBS BOD election campaign and what does their support mean to you?

CW: Wow, this is a hard one! I’ve not been keeping “score” as to who has endorsed me or not. All I can say is you learn who your friends are and aren’t! I am of 2 conflicting opinions myself. I can see where serving on the BOD, especially this fractured BOD, will take much of the fun out of competition cooking. I’ve been warned of this by former members of the Board.

This is one reason why I will only serve three years. One term is enough. I don’t do this as an ego thing, I’m running because I truly feel that I can bring a perspective in barbeque that few others have. I have management experience and have experience dealing with difficult people. But part of me would like to stay on the sidelines, cook some contests, play with my friends and not be concerned about the state and future of KCBS. If current problems are not addressed, this organization will falter and be replaced.

BSS: Looking back on your time with the KCBS, who are some of the people who you feel have or may currently be doing the most to support the organization in a positive and forward thinking manner?

CW: Tony Stone, our past president, as a strong leader he kept the board directed. He is also someone that I admire greatly. He’s had the courage to take responsibility when he’s been wrong. That’s a hard trait to find these days.

Ron Harwell (not Board member Don Harwell) has done such a great job through the years writing articles and reviews of contests for various publications. Plus, he’s one of my favorite contest reps. As a cook, I know when he’s there things are very likely to run right.

This list could go on and on! There are so many people who support KCBS by judging, cooking and organizing the events for us to participate in whatever manner we choose to do so. I have met people on the BBQ trail who I consider to be my closest lifetime friends. From sea to sea, there are BBQ events going on, bringing people together celebrating the American Cuisine of barbeque.

I would like to commend the current members from every corner of the USA of the BOD, all of whom devote their time and energies to the mission of KCBS, even if I don’t personally agree with every direction they’ve taken. Carolyn Wells who is working to promote barbeque competition down to Australia. What a great American export!

BSS: I have to ask, what do you think of the TLC BBQ Pitmasters series, and do you think it will wind up providing a positive boost to competitive barbecue’s popularity?

CW: I like it. Where else could I see Johnny Trigg’s ribs and Trish make a pork box!? And Tuffy inject his brisket! Even with all the talk about Myron’s mouth, Myron is being Myron, and he’s a great competitor and all around BBQ man.

Yes, I think it’s promoting BBQ. I think John Marcus is doing a fine job producing the show. I think it’s interesting to watch and I think it’s interesting enough for someone not involved in barbeque to get interested in it. I think it’s a pity that John Marcus did not get on the BOD when he ran a couple of years ago. KCBS would be in a different place right now.

BSS: Is there anything else you’d like to share about you and your KCBS BOD election campaign?

CW: VOTE! If you’re a member, make your voice heard. You sure have no right to complain about anything unless you VOTE.

If I am elected to serve the membership on the BOD, I will do my utmost to listen to every member’s’ concerns and serve the wishes of the membership of KCBS. I will represent cooks on the Board, and I will only serve one term.

Again, I’d like to thank Candy Weaver, KCBS BOD Candidate for taking time to answer our questions.  Reposts of this blog are happily permitted with a link back to this site.

Related posts:

1. Interview with KCBS Board of Directors Candidate Jeff Stith Jeff Stith, KCBS Board of Directors candidate takes time to...
2. Slots Still Open for the October 4th Plant City – KCBS Barbeque Judging School Spots are still available for the 2009 KCBS Certified Judging...
3. Interview with Karen Walker, KCBS Contest and Volunteers Manager Karen Walker, Kansas City Barbeque Society (KCBS) Contest and Volunteers...

Related posts brought to you by Yet Another Related Posts Plugin.

Related posts:

1. 2010 Lakeland Pig Festival BBQ Tweetup – Good Buddies BBQ in Lakeland, FL Several of the organizers for the 2010 Lakeland Pig Festival...
2. The 2010 Lakeland Pig Festival (KCBS) is Fast Approaching! Last Saturday I had the pleasure of meeting with some...
3. Polk County FL BBQ Showcase: Coming Soon – Brock's Smoke Hut in Winter Haven Folks, I have some great news! I just spoke with...

Related posts brought to you by Yet Another Related Posts Plugin.

Karen Walker, KCBS Competition and Volunteers Manager takes time to talk with us here at the BBQ Smoker Site.

Since becoming a KCBS judge last October, I’ve been trying to become as familiar with the organization as I can.  Sure, I get the “Bullsheet” newsletter, and there are some great stories in there.  But I decided to start talking with more folks from the organization, and Karen was kind enough to work me into her very hectic schedule.

What follows is an email transcript from my correspondence with the Amazing Karen Walker!

Karen Walker (KW): I’ve worked in the non-profit field for the last decade. I worked as a Volunteer Director at a local animal shelter as well as a battered women’s and children shelter. When I was researching KCBS for the position, I was drawn by the philanthropy involved in the BBQ community.

The majority of our contests benefit major charities such as The Children’s Miracle Network, the Make-A-Wish Foundation, Special Olympics and Habitat for Humanity. Not to mention many local Chamber of Commerce’s, Lion’s and Shriner’s Clubs. The giving spirit of the community is what has kept me here since August of ‘08.

As the Contest Manager, the major areas of my responsibilities are Organizers and Reps. I’m the office source for new Organizers interested in becoming sanctioned, keeping existing Organizers in compliance, developing and distributing the Organizer Guide, tracking info from the Rep/Organizer/Team Critiques for stats, managing the Rep assignment calendar (over 750 assigned in ’09), inputting the contest info you see on our website and anything else that involves contests and Reps. Basically, I spend a lot of time in front of a computer and talking on the phone.

This is why when I am able to attend a contest you can usually find me talking with and photographing teams instead of selling t-shirts or something. They help me keep perspective of why I spend 40+ hours a week knee-deep in spreadsheets.

BSS: I’ll play it safe and assume that you love to eat good barbecue. Do you cook it as well? Do you have any experience with being on a competitive team?

KW: I’m a gastronome first and foremost. I have several bookshelves in my home full of cookbooks, foodie magazines and food writer books and am always on the hunt for a great recipe or local foodie haunt to try. And, if I’m in the right place at the right time, I get to have great barbecue.

I’ve been a bit spoiled in the short amount of time I’ve worked at KCBS tasting some of the best BBQ on the circuit. I’ve had Pellet Envy’s brisket (and ribs, which are my favorite), Chris Lilly’s pulled pork, Jack’s Old South whole hog and Munchin’ at the Hilton’s chicken. I don’t eat BBQ all the time, but when I do, I am very aware of how lucky I have been.

I cook but I don’t compete. Not yet. Last year I suggested us KCBS office ladies (without husbands/boyfriends) cook a couple of competitions a year to get the feel of what our teams go through. You know, just us girls braving the elements. Let’s just say I didn’t get very far with that idea! Two of my co-workers helped their husbands cook a contest this year. I was there to support them and will continue to do so. My other half and I have opposite schedules so it would be just me and whoever wants to help.

As I’ve met people on the circuit and learned of others cooking solo, I’m considering competing. I also have gracious friends who have offered to teach me along with these two classes that are at the top of my wish list: Pellet Envy’s ‘Old School vs. High Tech’  and Jack’s Old South Cooking School.

BSS: What do you consider to be the top three competitive BBQ events in a given calendar year and why?

KW: We honestly have too many to choose from…When I talk with KCBS teams, the two most coveted are the American Royal here in KC and the Jack Daniel’s Invitational in Lynchburg, TN.

I’ve been to Memphis in May and recently The Jack. Everyone has their favorite regional contests but these three are pretty big for most cooks.

BSS: If you could put on a “Karen Walker Invitational BBQ Cook-off,” share with us some of the teams you’d be sure to invite and why.

KW: Great question….I would invite the top 5 Team of Year teams from all the BBQ sanctioning bodies across the world. A true ‘Best of the Best’. Imagine that!

BSS: I know you’ve recently solicited information from folks on Facebook about Women in BBQ – a topic I’m very interested in as well. Obviously, Lee Ann Whippen of Wood Chick’s BBQ is a fan fave. What prompted this research, and what have you found out so far?

KW: Lee Ann was part of the inspiration actually. I’ve always been interested in the smaller, underrepresented populations of competition cooks, such as women.

Women who cook on their own, like Lee Ann Whippen of Wood Chicks BBQ , Danielle Bennett Dimovski (aka DivaQ), and Candy Weaver of BBQr’s Delight are just a few.

Since posting that on my Facebook page, I’ve received numerous suggestions of women who cook and spread the good word of BBQ – both are valid. As far as what I’ve discovered so far…well, you’ll just have to wait and find out!

BSS: Lastly, TLC’s BBQ Pitmasters series is generating a lot of interest, as well as a good amount both positive and negative talk among BBQers.  What’s your take on the show in terms of what it might be doing to promote competitive BBQ?

KW: In my personal opinion, I think the show is great. I’ve talked with some people who do not feel it is an accurate impression of the competition circuit. I respect their views. I’ve seen the two episodes and so far the series has shown all the elements I’ve seen or heard about.

Cooks traveling long distances to compete, treacherous weather (“We’re all gonna die!!), teams lending to other teams in need, cooks driven to finding that perfect flavor profile, bravado personalities, humble personalities, cooks who drink way too much, families and friends cooking together, the hopefulness of hearing your team name called and the sheer disappointment when it’s not, new cooks finding out that learning how to cook competition style BBQ is a PROCESS that takes time and experience.

They even got all the teams congratulating each other at the end of awards.

From the preview clips for this week’s episode in Decatur, AL, it looks like they got the organizer’s perspective on what it’s like when you have to balance issues that are out of your control with the cook’s needs.

Regardless of our opinions on the show, we are still watching and wanting more.

I don’t know if it’s intentional but it appears the show is slowly revealing the BBQ sub-culture layer by layer…I know it’s uncomfortable to see things we don’t like about ourselves. But the differences we have, good or bad, make us what we are today: an open society that celebrates barbequing not only as a craft, but as a lifestyle.

I appreciate the show and hope to see more in the future.

BSS: Is there anything else you’d like to share with our readers about your BBQ Life? If so, please do!

KW: I have a personal project that involves the BBQ community in the works that I will probably unveil sometime in late spring. Stay tuned…

As such, I can’t promise when the next interview will come along, but I’ll keep asking  – and we’ll see who comes up next.  The 2010 Lakeland Pig Festival is fast approaching in January, and I know a lot of great teams will be heading down here to FL to compete.  We’ll even be able to see Pellet Envy on their new(er) Geer Pit (Jambo Pit) stick burner rig, so that’ll be awesome.  (See DivaQ’s blog for a great interview with Pellet Envy’s Rod Gray.)

Until then, thanks for stopping by – and I’ll keep trying to keep things interesting!

Related posts:

1. Interview with KCBS Board of Directors Candidate Candy Weaver KCBS BOD candidate Candy Weaver, of BBQ'rs Delight was kind...
2. Interview with KCBS Board of Directors Candidate Jeff Stith Jeff Stith, KCBS Board of Directors candidate takes time to...
3. What does it take to start a BBQ Smoker Cook Off Contest? What does it take to start a BBQ Smoker Cook...

Related posts brought to you by Yet Another Related Posts Plugin.

Myron Mixon, of Jack’s Old South BBQ, gives novice competitor Paul Petersen what for as he notices Paul co-opting his cupcake chicken method.   We’ll see if Paul’s “borrowing” of Myron’s technique helps move Pablo Diablo BBQ up in the rankings.

Don’t Mess with Myron’s Muffin Pans…

Tuffy Stone Gets Busy with Spreadsheets and a New BBQ Recipe!

Tuffy Stone experiments with a new recipe, something we saw Harry Soo do during the episode, as Myron says competition time ain’t for experimentin’.

Cooking skills, nerves and patience are tested at the historic Riverfest Barbecue Cookoff in Decatur, AL Pitmasters go smoker to smoker to see who will capture the $3,000 top prize.

It’s sure to be a great one, so be sure to tune in tomorrow (Thursday, December 17th) for Episode 3 of TLC’s BBQ Pitmasters!

Related posts:

1. TLC’s BBQ Pitmasters Series Airs Tonight (Thursday) 10 PM ET/ 9 PM Central ShareGet ready to enter the high-stakes world of competitive barbecue...
2. Episode 2 of TLC’s BBQ Pitmasters 10 PM ET Tonight: The Murphysboro Barbecue Cookoff Tonight's episode of TLC's BBQ Pitmasters promises to provide some...
3. TLC’s BBQ Pitmaster Series… Was it What You Thought it Would Be? So, I caught the first episode of TLC's BBQ Pitmaster...

Related posts brought to you by Yet Another Related Posts Plugin.