Nutty Ribs… You don’t need to be nuts to eat them! Only to make them. It get’s kinda messy to prepare them. But what you get in the end is worth all the effort. But that’s not really why I named them “Nutty Ribs”. These […]
Curing your meat is a very good strategy to influence the cooking process! Not only does it affect the texture of the meat it also makes the meat tastefull and easier to preserve the meat. Moreover it helps to catch some delicious smoke taste when […]
Hooray I finally got a rotisserie. And what better way to baptize a rotisserie than making a cider brined spit roast chicken? It brings back tons of childhood memories and probably creates a lot of new childhood memories too! Time to get my share in it and post the best rotisserie chicken we ate so far. But maybe I’m a bit biased by my own pride. No I’m not it’s awesome!!
Most of the ideas I get are inspired by seeing something good from other cooks and making my own version. For these Mojito style pork jowls things went somewhat different. I don’t like to waste products and decided to use the way to sweet “sprite […]
John Hargate spoke with good words about the Butt Rub legend “Byron Chism”. Who doesn’t know the Butt Rub? Being one of the first commercial rubs I heard about, it was an honour to hear from the man himself what lead him to make a commercial rub and how he got hooked on BBQ as a consequence. He talks about his influences and what’s making the art of barbecue so attractive to him.
How Ol’ Jim got me into BBQ
My cooking career started in college. It was a natural act to combat poor cafeteria food.I stayed with it and learned what I could from my grandmother and aunts and after graduation, I began cooking for a living. A few years later I went to the Culinary Institute of America and continued my career. When talking about my BBQ history, I could say that I had a leg up most people didn’t have by growing up in Texas. Until about 20 years ago true low and slow BBQ was an obscure regional form of art. My neighbor in Florida “Ol’ Jim” was my real BBQ mentor. Ol Jim taught me how to cook low and slow, very old school/ He even built a cooker for me with my help. My early BBQ days with him set the foundation for my future with BBQ. To date it has been 19 years with creating and marketing Butt Rub and 18 years competing.
How Butt Rub got me into competition BBQ
As I emerged as my own cook I would incorporate a rub. That’s where Butt Rub® began. It was a rub for butts so why not call it Butt Rub®? I began selling it in my own community, then on line and convinced I was on to something I hit the BBQ festivals. It was about a year later I began to compete. It dawned on me that being a BBQ champion would give great credentials to my product and that’s how we got her off the ground. Being in competition for about 18 years has taught me that it’s a great way to meet wonderful people. BBQ folks are The Best! If you ask me what I would advice new teams I would say :”Learn the basics, fire control, how to make a rub, a sauce etc.” But most of all: “Use your senses when cooking and get creative.” It is much more satisfying to create your own path and win with it then to follow someone else’s method.
More than a passion for outdoor cooking
Jon Hargate: “He breathes BBQ”
Following in the trail of passion
I hope you all liked reading about the creation of butt rub and how travelling and the brotherhood of BBQ make are hobby shine. If you did please help us spread the word by sharing this post to the ones you think who might be interested reading about the trail of passion. Want to stay tuned for more? Follow at social media or sign up for our newsletter!
Do you like to making your spices and rubs from scratch? You are damned right! I’m not anti commercial rubs. But, in my opinion you can make some good stuff yourself and know what you’re eating. If you share this philosophy or just like to experiment, […]
Coffee, whisky, meat and fire… This “Irish coffee pork tenderloin” is the answer to what you are looking for. What are you looking for? A recipe to impress your mancave visitors, a BBQ recipe that’s different than most sweet meals, a delicious barbecue recipe for […]