For those of you that don't know, I am originally from Texas, lived in Kansas City for a few years and am married to a wonderful woman from Memphis.  So for me not to know how to cook true low-and-slow barbecue would be a travesty.  That's why when I entered my first KCBS sanctioned barbecue contest a little less than three years ago, I was fairly confident I could do well.

Unfortunately, things didn't work out that way and I nearly gave up the thought of competition cooking completely.  But I didn't and have gotten some nice victories since that day thanks almost entirely to one man in a flaming pig hat and his thousands of dedicated followers (sounds kinda like a secret society, doesn't it?) whose ongoing advice and commentary continues to make me a better competitor and cook.

This week, we continue our interview series with Phil Rizzardi, founder of the BBQ Brethren, the premier online community for barbecue and grilling fans of all caliber.  But before we jump in, please take a moment to vote for your favorite barbecue blogs here (note, yours truly is the third one down, Blog In Da Eye).



SmokeInDaEye asks:  What's your earliest BBQ related memory?

Phil Rizzardi replies:  Earliest?  [It] depends on how you look at it.  The first one is 30 years ago, arguing with my uncles to put the cover back on the kettle and let the steaks cook slowly, [keeping] away from the fire.  I was 19 and didn't know it was called "offset" [cooking or] that was actually a grilling thing.  For BBQ, opening up my first ECB (El Cheapo Brinkmann vertical smoker) in the mid 80s and wondering what to do with it, then ruining a load of chicken breasts with a double wammy. Not only did I use a load of mesquite on [the] chicken, but i soaked [the wood] to boot.


SIDE:  Do you consider BBQ work, pleasure or both?  

PR:  Mostly pleasure, but sometimes it gets to be work.


SIDE:  What year did you found BBQ-Brethren.com and how large is it today?

PR:  BBQ Brethren was founded in March of 2003. Today we have 7,355 members in 102 countries and over 100 teams flying our banner [at contests across the country].


SIDE:  What's the oddest place you've been recognized?

PR:  It's a tossup...One was at a light on the expressway service road when someone rolled down the window and yelled POOBAH! and drove away.  The other was during dinner at a Chinese restaurant with Sledneck (a member of the BBQ Brethren forum).  A couple walked by, looked in the window, backed up, and came in to introduce themselves.


SIDE: Do you care to share one new recipe or technique that went terribly wrong?

PR:  I guess the most recent was salt crusting a whole filet mignon, wrapping it in a terry towel, and putting it directly on the hot coals. It looked so easy when Steven Raichlen did it but it tasted like old underwear when I did it.


SIDE:  Hmmm.  Sounds like I'll stay away from that one.  Is there anything left that you'd like to accomplish (a contest you'd like to compete in, a TV show, a book, etc.)?

PR:  We made it to the Jack Daniels Invitational and American Royal Invitational this year. That was definitely a goal [when] we started competing.  Next I would like to get to the HLS&R (Houston Livestock & Rodeo).  I have been approached for a few books...maybe one day, but I don't see the point. 

My real goal is further growth of The BBQ Brethren, not only in the forum and its membership, but in contests, events, etc.

Click to vote

Thanks again for the time, Mary, and for building such a wonderful online community. - Smoke In Da Eye, home of bigger, badder, bolder BBQ