Cooking Barbecue, We Love Barbecue!
Cooking News | We love Barbecue! | Barbecuers rub elbows at sanctioned contest.
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For whatever historical reasons, barbecuing in California means slathering sauce on a slab of something and grilling it.
But barbecue – real barbecue – is a whole other kettle of pork butt.
On Seacoast Drive in Imperial Beach yesterday there was a lot of pork, as well as chicken, ribs and brisket, being tended to in an officially sanctioned Kansas City Barbecue Society contest. No grilling is allowed, but surely none was contemplated.
“The official definition of barbecue is beef or pork or chicken cooked over wood or a wood product at a low temperature for a long period of time to accomplish a 30 percent weight loss,” said John Hopkins, 67, the Kansas City Barbecue Society representative. “Two hundred and twenty-five degrees is a typical temperature.”
Ten teams competed in the event, sponsored by the Imperial Beach Chamber of Commerce, the Port of San Diego and various local businesses. Two were local: Mötley Quë of Cardiff and Smoke-A-Licious of Pacific Beach. Some teams fired up their barbecues Saturday afternoon – nearly 24 hours before the noon judging.
Hard-core barbecuers competing in a Kansas City Barbecue Society event in Imperial Beach spill their secrets.
Tip 1: Balance between seasonings, dry rubs (salts and sugars) and wood.
Tip 2: “We put beer in everything.”
Tip 3: Keep it simple.
Tip 4: “It’s all in the rub.”
Tip 5: Innovation: Explore, try new things.
Tip 6: Patience.
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