As part of our ongoing interview series, we spent a few minutes today with the most recognizable, most respected, judges on the competition barbecue circuit, Ardie Davis (aka Remus Powers).

Recently, Ardie teamed up with Paul Kirk on a book entitled “America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants” (or if you’re tweeting or texting, simply refer to is as “ABBRSPSRJRR”).  Here’s what Ardie had to say about the book, the birth of Remus Powers, running Greasehouse University and more.

Smoke In Da Eye asks:  So I had the pleasure of checking out a few recipes from the new book and really enjoyed the diversity offered.  How’d you ever narrow the list to 100?  Did you and Paul make it to many of them?

Ardie Davis replies:  With more than 8,000 barbecue restaurants nationwide, narrowing our selection to a hundred was a challenge.  We of course haven't tried every bbq restaurant in the nation, but over the years we've tried several hundred, and have gotten to know the proprietors. Our selection was based mostly on places one or both of us have tried and liked.  A few were recommended by friends we trust, who helped us with the write-ups.

SIDE:  And where’d the decision to partner with the Baron of BBQ on your latest book come from?

AD:  Paul and I have been friends since 1984, when he and his wife, Jessica, came to my backyard patio to judge more than a hundred bbq sauces at the first Diddy-Wa-Diddy BBQ Sauce Contest. We have talked about doing a book together for at least 20 years. It finally happened when Dennis Hayes proposed the book to Andrews McMeel.

SIDE:  Let’s talk for a second about your degree from Greasehouse University .  Are you the country’s only holder of a doctorate in barbecue philosophy or have others joined the ranks over the years?  

AD:  At last count there are at least a couple of dozen holders of the PhB. They have each distinguished themselves one way or another in the world of barbecue, and have passed the written and oral exams.

SIDE:  Personally, I love the mythology behind Remus Powers.  That, the bowler hat and the rib bones…all part of what makes you such a facet of popular barbecue culture.  Was any of it a conscious decision or did the barbecue personality just evolve naturally?

AD:  Remus Powers PhB made his first public appearance at the Diddy-Wa-Diddy in 1984. Our daughter bought the apron and had the Remus name ironed on as a surprise gift. I decided a bowler hat, tuxedo shirt, bow tie and suspenders would go well with the apron. The Remus outfit pays tribute to the times when barbecue became a commercial product in the late 1800s/early 1900s. The bones were added a few years later, thanks to some artist friends.

SIDE:  What do you remember most about your first judging experience?  Any guess as to how many you have done since and has the experience changed much?

AD:  From Day One I've had a lot of respect for the cooks.  I know the time, attention to details, expense and dedication it takes to get each entry from the pit to the judging table.  What I remember most about judging the first time is being impressed with the quality and variety of the entries.  I haven't kept track of the number of times I've judged.  It would have to be at least 200.  My personal impression is that many contest cooks today are using more seasonings than were used in the 1980s.  Now and then an entry is so heavily seasoned that the primal flavor of smoked meat is overpowered.

SIDE:  Has the recent boom in contests and competitors had any negative side effects in your mind?

AD:  Running a first-rate contest is not easy. When the cooks, judges and public are treated with respect, and all of the essential details are covered, there are seldom negative side effects. The best contestants are driven by a passion for barbecue. They are good team players and they are there to have fun as well as compete to the best of their ability.

SIDE:  You created your own contest that eventually became the American Royal’s sauce and rub and baste contest; you’ve been honored at the Jack Daniels Invitational, you’re a celebrated author.  Anything left out there that you still really want to accomplish?

AD:  More barbecue. More books. More time with family and friends. And being a good grandfather. My wife and I feel blessed that our four grandchildren live nearby.

Thanks again, Ardie, and we’ll be testing out a recipe from the new book later this week! 

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ