"Artisan meat cuts and butcher-made sausages on live fire cooking is the next big thing! Maybe even bigger than bacon!"
Answered by: Saffron
How did you get into the barbecue business? With love for food, fire and camping, saw the barbecue competitions and thought it could be interesting. After the first competition, was addicted to the community and experiences. Six years later I've competed at music festivals, rodeos, Jack Daniel's and the American Country Music awards! What other sport does that?
What's your signature dish? Don't have one? I'm always trying new things and techniques. People often request my mushrooms which is super annoying as it's not meat, maybe because I refuse to make salads?
Can you let us in on what you're bringing to the BBQ Wars? Known for my simple approach to cooking, that is the plan again here. Cooking on a borrowed Yoder smoker. I'll stick closely to the 'International Four' competition meats and flavour profiles (brisket, pork shoulder, pork ribs and chicken).
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Which bands/artists are you keen to catch at Meatstock? Looking forward to it all! Every band and time of the day brings a new feel and energy to the event.
If you could feed any band/artist playing at Meatstock who would it be and what would you serve them? The Beards! I'd feed them the trilogy of American barbecue… Brisket, ribs and pulled pork! The barbecue sauces would look great in their beards. Ice cream, cereal and spaghetti? Really?
What else are you looking forward to at Meatstock? Super looking forward to the butchering competition. This is a tricky, unrewarded trade and not often given the spotlight. Artisan meat cuts and butcher-made sausages on live fire cooking is the next big thing! Maybe even bigger than bacon!