You Think That's Good?
I was bouncing my review of Fette Sau around in my head this morning. Was it too harsh? I know what it takes to produce great barbeque and how it can be subject to many variables even if you do everything right. I called my client and she said I was too easy on them. Ouch.
To many of my friends in the world of barbecue, the food produced for competition is the gold standard of barbeque meat. While I wouldn't go that far, there's too many other flavors that can be incorporated into good barbecue that wouldn't work in competition, it is a not a bad place to start.
The standards of taste and tenderness do however translate easily from the competition circuit to the restaurant world.
So how do you learn what these standards should be? By becoming a KCBS certified barbecue judge. If you're in the New York area the next judging class will be held on March 29, 2008 in Highland, New York. It's being taught by the Mullanes, whom regular readers of this blog will know by now, and it's being hosted by the fine folks who run the outstanding Hudson Valley Ribfest. These classes fill up fast, but you can download the application here.
I wish I could join you, but I'll be performing my judging duties at the 15th Annual Snowshoe Challenge in Abington, MA that day. If you're anywhere near Abington, come on by. It's a great grilling contest with some of the best teams in New England and always a lot of fun.