sam chalmersMeat's a treat at Backyard Barbecue
September 16th 2008 00:41
Lt. Col. Graeme Finney thought Australian barbecue was the best in the world before coming to the Kansas City area.
The Australian instructor for the Department of Joint, Interagency and Multinational Operations at the Command and General Staff College tested his skills Sept. 6 at the Backyard Barbecue at Merritt Lake, a fundraiser for Riverside Resources, Inc., a provider of services for children and adults with developmental disabilities.
Finney fell in love with American-style barbecue after Steve Whitworth, another instructor, took him to a "real" barbecue restaurant.
"I realized perhaps Aussies don't do as well," he said, noting what he considered barbecue in Australia is actually grilling in the United States.
Determined to prove Australian superiority, Finney went out that very weekend and bought barbecuing equipment.
At the charity barbecue with a little help from daughters, Sophie, 11, and Isabella, 7, and American team "Dusty Roads BBQ," team "Roo BBQ" brought in ninth place among 28 competitors in the ribs category and was named Backyard BBQ Winner.
Finney said he uses a combination of dry rub and wet sauce for his ribs. Contestants and spectators flocked to his table after he brought out his first rack of ribs for free samples, which disappeared in about 10 minutes.
"It's a very Kansas City-style barbecue," he said.
He was quick to mention that ribs pair well with a good bottle of Australian red wine.
The barbecue, a qualifying event for the American Royal Barbecue Oct. 2-5 in Kansas City, Mo., brought teams from throughout the area. The Kansas City Barbecue Society provided certification for the event. There were four basic categories: chicken, ribs, pork and brisket. A table of six judges graded appearance, taste and tenderness on a scale of two to nine. A dessert category was added for fun.
John Bennett, Lansing, Kan., began judging contests years ago while serving as a city council member. He was asked to judge in Lenexa, Kan., and decided he had found a new hobby.
"After you've been to a couple of events, you get pretty well known," he said.
Air Force Maj. Dave Farmer, CGSC student, and Sandra Brown, military spouse, were ready for their first ever experience judging a barbecue contest.
"I really like barbecue," Brown said. "I love ribs!"
Farmer said his favorites were brisket and ribs.
"When I barbecue, I use dry seasoning," he said. "I'm not a sauce guy."
Bennett said barbecue teams work hard to create their end product. Many teams represent local restaurants or caterers, and some have sponsors who help alleviate costs of the hobby.
"These cooks will spend upwards of $300 to $500 just for the meat," he said. "They have good-sized rigs that aren't cheap, either."
Barbecue teams arrived Sept. 5 and cooked well into the night to meet their meat deadlines. Each entry was due in half-hour increments, beginning at noon the next day.
"Rib Stars" team members Bruce Campbell and Richard McPeake, calling himself the "sultan of smoke," said cookers don't have to get expensive equipment to make good barbecue. The Shawnee, Kan., team used Weber-brand kettles for their first competition at the American Royal and won a Grand Champion ribbon.
"As long as these guys know how to work it, they can get good food out of it," Campbell said.
McPeake has taught thousands the art of barbecue at the Culinary Center of Kansas City. While finishing his ribs entry, McPeake cut off a portion of melting, honey-glazed meat for a sample. To an outside observer, it looked perfect, but he wouldn't enter it in the competition.
"No smoke ring," he said.
Jarvis Kemper, sous chef for the Great Wolf Lodge in Kansas City, Kan., and his team of family members, "Smokin Wolves," travel to competitions in their blue bus. The Kempers said the fun of the event is sitting around evenings talking to fellow competitors and community members.
"We're all about having good, Christian fun," Kemper said.
Rodney Dyche, a former Marine from Easton, Mo., calls his team "All American BBQ." He visited post to support the troops and give out samples to hungry Soldiers.
The Australian instructor for the Department of Joint, Interagency and Multinational Operations at the Command and General Staff College tested his skills Sept. 6 at the Backyard Barbecue at Merritt Lake, a fundraiser for Riverside Resources, Inc., a provider of services for children and adults with developmental disabilities.
Finney fell in love with American-style barbecue after Steve Whitworth, another instructor, took him to a "real" barbecue restaurant.
Determined to prove Australian superiority, Finney went out that very weekend and bought barbecuing equipment.
At the charity barbecue with a little help from daughters, Sophie, 11, and Isabella, 7, and American team "Dusty Roads BBQ," team "Roo BBQ" brought in ninth place among 28 competitors in the ribs category and was named Backyard BBQ Winner.
Finney said he uses a combination of dry rub and wet sauce for his ribs. Contestants and spectators flocked to his table after he brought out his first rack of ribs for free samples, which disappeared in about 10 minutes.
"It's a very Kansas City-style barbecue," he said.
He was quick to mention that ribs pair well with a good bottle of Australian red wine.
The barbecue, a qualifying event for the American Royal Barbecue Oct. 2-5 in Kansas City, Mo., brought teams from throughout the area. The Kansas City Barbecue Society provided certification for the event. There were four basic categories: chicken, ribs, pork and brisket. A table of six judges graded appearance, taste and tenderness on a scale of two to nine. A dessert category was added for fun.
John Bennett, Lansing, Kan., began judging contests years ago while serving as a city council member. He was asked to judge in Lenexa, Kan., and decided he had found a new hobby.
"After you've been to a couple of events, you get pretty well known," he said.
Air Force Maj. Dave Farmer, CGSC student, and Sandra Brown, military spouse, were ready for their first ever experience judging a barbecue contest.
"I really like barbecue," Brown said. "I love ribs!"
Farmer said his favorites were brisket and ribs.
"When I barbecue, I use dry seasoning," he said. "I'm not a sauce guy."
Bennett said barbecue teams work hard to create their end product. Many teams represent local restaurants or caterers, and some have sponsors who help alleviate costs of the hobby.
"These cooks will spend upwards of $300 to $500 just for the meat," he said. "They have good-sized rigs that aren't cheap, either."
Barbecue teams arrived Sept. 5 and cooked well into the night to meet their meat deadlines. Each entry was due in half-hour increments, beginning at noon the next day.
"Rib Stars" team members Bruce Campbell and Richard McPeake, calling himself the "sultan of smoke," said cookers don't have to get expensive equipment to make good barbecue. The Shawnee, Kan., team used Weber-brand kettles for their first competition at the American Royal and won a Grand Champion ribbon.
"As long as these guys know how to work it, they can get good food out of it," Campbell said.
McPeake has taught thousands the art of barbecue at the Culinary Center of Kansas City. While finishing his ribs entry, McPeake cut off a portion of melting, honey-glazed meat for a sample. To an outside observer, it looked perfect, but he wouldn't enter it in the competition.
"No smoke ring," he said.
Jarvis Kemper, sous chef for the Great Wolf Lodge in Kansas City, Kan., and his team of family members, "Smokin Wolves," travel to competitions in their blue bus. The Kempers said the fun of the event is sitting around evenings talking to fellow competitors and community members.
"We're all about having good, Christian fun," Kemper said.
Rodney Dyche, a former Marine from Easton, Mo., calls his team "All American BBQ." He visited post to support the troops and give out samples to hungry Soldiers.
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