Thanks to our good friend Laren and the whole team at the ever awesome food site Serious Eats for the wonderful profile story they did today on Smoke In Da Eye Competition BBQ team.  An excerpt is found below but the full story is here.

Meet & Eat: Smoke in Da Eye BBQ

Posted by Laren Spirer, March 11, 2010 at 12:30 PM

We're finally getting a taste of the warmer weather, and for many of us, that means one thing—barbecue. For Clint Cantwell, who leads a competitive barbecue team here in New York, it also means the beginning of competition season. Clint took a few minutes to chat with us during the calm before the storm, and tells us about his love for the "low and slow."

Name: Clint Cantwell
Location: Garden City
Occupation: Captain, Smoke in Da Eye BBQ Team
Website: www.smokeindaeye.com

What is one of your earliest memories of barbecue? Barbecue has been a part of my life so long I might possibly have sauce running through my veins. I was actually born in Texas, spent a couple years in Kansas City, then married a woman from Memphis—so it's been impossible to escape the sights, sounds and tastes of American-style barbecue.

It wasn't until my family moved to the tri-state area in the late 80s that I truly realized what an art form low and slow cooking is. Throughout my childhood, I remember my parents getting up way too early to put a brisket on some cheap smoker in the yard, and it always seemed like something people just do. That changed though when they fire up that same cooker for the first time in their new fancy Connecticut town, sending the neighbors in to a panic over the smoke billowing from their yard! Eventually I got my own house, got my own smoker, and started teaching the neighborhood the difference between a house on fire and the smell of a fruit wood fueled overnight cook.

(FIND THE FULL STORY HERE)

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