Last week, we were fortunate enough to receive an advance copy of George Hensler's "Startin' the Fire," a book that will quickly emerge as the go-to resource for individuals looking to start their own competition barbecue teams.





For those of you who don't know George, he is the founding member of a team called Who Are Those Guys? and one of the friendliest folks out there on the competition circuit. 

First, the basics.  The book (MSRP $12.99 plus shipping) is a smallish paperback, perfect for stuffing in your back pocket as you feel your way through its step-by-step guide to competitive cooking.  Over the book's 29 easy (and amusing) to read chapters, George covers off everything from selecting a team name and the proper equipment to invest in to equipment needs and food safety and shigging (the "theft" of cooking techniques from other teams during contests).  George even includes a variety of team logos throughout the book including one that does not include a cartoon pig but instead involves a skull and crossed BBQ tools.  And some smoke in da eye of the skull.  Anyway, back to the book.

Early on, George tells the tale of one of his team's first and most favorite contests, New Holland Summerfest 2007.  I mention this because that also happens to be when our team first met George and WATG?  As George mentions, it was hotter than a whore on dollar night that weekend and everyone was struggling to get 6 categories completed and turned in a three hour window while not passing out.  We all survived and settled in to awards, not expecting much based on the critique our neighbor and good friend Jack McDavid had provided of our entries.  But we sat anyway and were amazed to get a first place call in the first category, sausage.  Soon they began calling results for chicken and when they got to third place we heard "WHO ARE THOSE GUYS?" 

Well I sure as h#ll didn't know who those guys where but one of our friends Steve (aka Sledneck of R2BQ barbecue team) couldn't get over the name and soon we were all cheering their walk to the stage.  We cheered so much, in fact, that I missed the fact that they called Smoke In Da Eye for second place in chicken and had to look at the trophy when I received it to even know what category it was for!  WATG? went on to get a couple more calls that day, finishing an amazing third overall, and we have been friends ever since.

Yet while every existing competitor should read the book simply to experience the color way in which George shares so many of the experiences we have all had during our time on the circuit, this book was truly create as a bible for those just now looking to dip their foot in the barbecue sauce pond.  As such, I asked my wife to read the book and provide her own take on it.  Although she grew up minutes for the mega Memphis In May contest and has come to several of our competitions over the years, her experience has always been that of a spectator.  So read on...

The ranks of competition grilling are about to get morecrowded, thanks to George Hensler’s new book, Startin’ the Fire, whichinstructs the newbie team about all of the ins and outs of a competition.Nothing speaks like experience, and here George has been good enough to shareall that he’s learned from running his award-winning team, “Who are ThoseGuys?” 

The book covers what you wouldexpect (keep your hands clean and your meat cool) to what you wouldn’t (avoidchafing, buy Gold Bond!). The novice shouldn’t hesitate to dive right into acompetition as long as he keeps this invaluable reference book close at hand,which includes handy checklists and a glossary. 

I was very impressed bythe chapter about Box Building 101, which explains why putting lettuce in aStyrofoam container is surely one of the most maddening aspects of competing.Georgealso shares some of the flavor of a real ‘que competition, recounting hishighs, lows and battles with the unpredictable BBQ gremlins. What I loved mostthough was how he was able to convey his love of the sport and the camaraderiebetween all the teams. After reading this book, you’ll understand why he and somany others are completely hooked on this all-American sport.


- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)