BBQ IN THE NEWS: Toast of Music City Results

So the results are in for the Tennessean's inaugural "Toast of Music City" awards, and wow...what a trainwreck. I'm sure when the powers that be down at 1100 Broadway dreamed up these awards, they could not have envisioned how laughable the final results would be. Ladies and gentlemen, the winner for best restaurant in Nashville is........Bar-B-Cutie! That's right, Bar-B-Cutie. And keep in mind, this was not just for best barbecue restaurant, but for best restaurant overall, across all categories! Jeremy Barlow, Jason Brumm, Andrew Chadwick: thanks for playing, but you have just been defeated by a third tier barbecue chain. The abominations abound - Las Palmas for best Mexican, Chaffin's Barn for best buffet, Stoney River for best steak, and on and on. But I think my personal favorite is the "Best Hot Chicken" category. 1st place - Bojangles, 2nd place - Popeye's, 3rd place - Otter's Chicken Tenders. LOL!!!!

So I'm trying to figure out if there was some kind of ballot box stuffing that took place, or if the Tennessean's readership really is that devoid of good taste. I think that a lot of intelligent, well-rounded people still do read the newspaper. But as anyone who has cruised the comment sections of online articles knows, the internet readers/commenters are a different breed. There are some frighteningly ignorant people knocking around in there. But I digress.

So anyway, the barbecue top three: 1st - Bar-B-Cutie, 2nd - Famous Dave's, 3rd - Jack's. Given that this was a reader's poll, I am pretty surprised to see Whitt's absent from that list, considering they have topped the Nashville Scene's reader's poll for about 74 years in a row.

Suffice it to say, if the Toast of Nashville is back next year, I think it will be considerably tweaked.

BBQ IN THE NEWS: Rock the Vote!

You fellow Nashvillians may or may not have noticed that The Tennessean , in an apparent effort to fill a void that does not exist, has started their own "Best of Nashville" awards. There are a ton of categories and they are all voted on by the public. Food and drink, of course, comprise a large percentage of the categories. And of course there is a "Best Barbecue" category. If you feel so inclined, get out and vote! Actually, you can just CLICK HERE and vote.

This is a decision that is sure to inspire every bit as much passion and heated debate as the Presidential election this fall, as we tend to take our barbecue pretty seriously around here. You can do like me and vote for Martin's, or you can vote for any of the other fine establishments in Middle Tennessee. Heck, you can even vote for Whitt's. If you don't see your favorite listed, you can write it in. Now get out there, Dear Reader, and remember - vote your hopes, not your fears.

Jamie Geer Building Pits Again

Big news struck the BBQ world earlier this week when it was announced that Jamie Geer is back in business. If you are not familiar with Mr. Geer's pits, just let me tell you that they are a work of art. To my knowledge, there are less than 30 Geer pits that exist today and the majority of those are owned by some of the greatest competition bbq cooks out there. The news first broke on the Pellet Envy blog on Saturday.

To those of you that are saying, "well what's the big deal?" - let me give you a few comparisons of how big this really is. It would be like new episodes of Seinfeld airing or Joe Montana coming out of retirement. This is as big as if Chevrolet started making El Caminos again.


Just to give you a point of reference, Jamie Geer has not made pits since the price of gas was, as shown, $1.84. (click pic for a larger view)

What really makes these pits so great? Well, it is really hard to pinpoint one thing, but the craftsmanship is something that immediately stands out as each pit is individually handmade. The style is a very traditional offset cooker, but simplicity is sometimes the greatest thing. When one of these cookers pulls up at a contest, it is sure to turn some heads.



You want one? Well first you will have to get on the waiting list and then you will have to shell out the big bucks for one of these beauties. Maybe one day I will be fortunate enough to own a Geer pit. Until then, I will just have to marvel at the pits of others. I am putting myself on a waiting list to get on the waiting list.

BBQ IN THE NEWS: Bizarre Pig Smack in Franklin

Today's Tennessean has a story about a piece of promotional pig art in downtown Franklin, Tennessee which seems to have been the victim of a bizarre threatening note.

"Your Pig Got Smoked. Rodeo Time In Franklin," reads the note, which also had a rounded cigar burn in the paper.

Nice.

First of all, who says newspapers are dying a slow death in our modern society? Where else are you going to hear about hard-hitting, relevant stories like this one?

Second of all, it's good to know that despite the ever-increasing yuppification of Williamson County, there are still people there who care so passionately about the Franklin Rodeo.

Third of all (and most importantly), I am very interested in hearing more about this Franklin Food & Spirits Festival. From the sound of things, it seems to be a mostly barbecue-oriented event. With a little digging, I was able to learn that some impressive people and organizations are involved, including Pat Martin (Martin's Bar-B-Que Joint - Nolensville, TN), Ed Mitchell (Eastern NC BBQ legend), Big Bob Gibson's Bar-B-Q, Frank Vernon (The Bar-B-Q Shop - Memphis, TN), Jim 'N Nick's Bar-B-Q, and the Southern Foodways Alliance. Apparently, they're cooking whole hogs at the Carnton Plantation the first day of the festival. Where do I sign up?

BBQ IN THE NEWS: World Record Attempt

Well, well, well...it looks like the upcoming competition in Pulaski just got a little more interesting. From today's Tennessean, columnist Gail Kerr has announced that the Giles County Kiwanis Club is going to attempt to make the world's largest barbecue sandwich.

The idea for this "event" was apparently conceived by KCBS judge Al Knowles as a way to boost lagging attendance at the Sun Drop Country Barbecue Cookoff. Organizers are hoping that both competition teams and the general public will want to be there to be a part of history.

So just how big of a sandwich are we talking?

This one will be at least 100 pounds ("Off the record? I think we could go 150," [Knowles] said) of top-notch Boston butt, donated by the Piggly Wiggly store (of course). It'll be cooked slow and low for up to 14 hours. Then it will be pulled by hand into one gargantuan pile of delicious sweet meat.

The would-be history makers are procuring a giant bun from a local bakery, and the pork butts are coming from Piggly Wiggly. So who's going to cook all that meat?

"We're going to get the cooking teams involved," he said. "We'll give them a couple of butts each to cook, if they so desire, so everyone will have a piece of it. So to speak."

So there it is: Ulika could be part of history in less than two weeks! Check back here for exclusive photos!

My only complaint is that I wish they would just ante up and pay the Guinness people to certify this so they can get in the book (apparently they're not, so the record will be "unofficial"). If you're going to go to all the trouble of making a 100 pound barbecue sandwich, why not go all the way and get recognized for it?

Until next time...

BBQ Spa Treatment

I was watching BBQ with Bobby Flay (I could rant on this show being called BBQ and how I lost all respect for Bobby Flay, but that is another blog for another day), and I saw a rather unusual segment. Apparently the Spa at the Rosewood Crescent Hotel in Dallas Texas offers a BBQ Wrap spa treatment. This treatment includes a brush down in bbq sauce, and then a wrapping in a thick heating blanket. So if you have ever wondered what a pig feels like, just swing over to the Crescent Spa. They will literally cook you in sauce, and then feed you some chicken that is covered in the leftover sauce. In the episode, the gal promoting this treatment said that women from New York City enjoy this treatment, because they want to get a true Texas experience.

Saying that a BBQ Spa Wrap is a true Texas experience is like saying eating brisket tacos at the Austin airport is true Texas BBQ.

Anne Melby, the Crescent's spa director, says that their wrap "exfoliates and smoothes dry skin, stimulates circulation and helps rid the body of toxins. And it smells fabulous — you just want to eat it."

The BBQ Wrap is not on the regular spa menu, but just ask for the "special bbq treatment" for an experience of a lifetime.

KCBS Election and TOY Results

On Saturday night, the KCBS held their annual banquet at the Sheraton Sports Complex in Kansas City. While I did not attend the event, I can only imagine the sounds of Platinum Express strumming Mustang Sally as the crowd of cooks and other bbq enthusiasts sang along.

At this banquet, the KCBS Board of Directors Election results were announced as were the Team of the Year Results (T.O.Y) in each category as well as the overall team of the year. Congratulations to Tuffy Stone of Cool Smoke for being named KCBS T.O.Y.

KCBS T.O.Y Overall Results
Cool Smoke
Lotta Bull BBQ
4 Men & A Pig
Buttrub.com
Twin Oak Smokin' Crew
Pellet Envy
Quau
Great Grills O Fire
Smokin Triggers
Smoky Mountain Smokers

KCBS Team of The Year Chicken Results
Quau
Wild Bunch Butt Burners
Lotta Bull BBQ
4 Men & A Pig
Smokers Wild

KCBS Team of The Year Ribs Results
Pellet Envy
Learn2Q.com
4 Men & a Pig
Smokin Triggers
Prairie Oak Smokers

I have been fortunate enough to eat errrrr devourer both Pellet Envy and Smokin Triggers ribs.

KCBS Team of The Year Pork Results
Buttrub.com
Cool Smoke
4 Men & a Pig
Pellet Envy
Lotta Bull BBQ

In case you were wondering, Team Ulika finished with 9 points in the pork catagory. Sure it is noting to beat our chest about, but we did beat out some teams that competed in 3 to 4 times as many contest as we did. The reality is, if you don't compete in at least 15-20 contests, it is hard to really make a splash in the T.O.Y standings.

KCBS Team of The Year Brisket Results
Buttrub.com
Quau
4 Men & a Pig
Twin Oak Smokin Crew
Cool Smoke

This year the KCBS has instituted a new T.O.Y Points System. It will be interesting to see how this system will affect the standings.

2008 KCBS Board of Directors Election Results
Carol Whitebook
Rod Gray
Tana Shupe
Ed Roith

Congratulations to Rod Gray who received 42.33% of the votes.

BBQ IN THE NEWS: Williamson County Fair

The Williamson County Fair gets underway this weekend, and once again they are having their buddy non-sanctioned barbecue cookoff. One thing about this cookoff - it's anyone's to win. Yep, even if you refuse to peel the membrane off of your ribs, or nearly burn your tent down sqirting lighter fluid on an open flame.

The article in The Tennessean touches on a point that I always try to make clear when talking to people about these events - barbecue cookoffs are like strip clubs. You can ogle all you want, but unless you know somebody, you're not gonna be sampling the merchandise. I mean, the title of the article sums it up:

"Smells great, but don't expect a taste"

I think a bouncer said that to me one time at Club Platinum! But seriously, I sometimes feel sorry for the general public who show up for a cookoff. They imagine that it will be like a giant barbecue buffet, only to arrive and discover that it IS a giant barbecue buffet - just not for them.

BBQ IN THE NEWS: Blue Moon Lagoon

There was an interesting piece in this week's Nashville Scene. No, I'm not talking about this guy. Or these people. There was a review of the restaurant-formerly-known-as-the-Blue-Moon-Cafe. It's a place I knew well, charming shithole that it was. Supposedly now they've gussied it up a bit. I hear lobster's on the menu now.

Anyway, apparently this new incarnation, in addition to serving seafood, is going to have a go at doing barbecue. As you can see on their menu, they claim to serve "honest to goodness, true, for real, no kiddin', tennessee hickory hardwood, pit smoked perfection." That's a lot of descriptors! They go on to mention "pit master barry baker."

Well, leave it to Scene food critic Carrington Fox to pull back the curtain on these Wizzards of frOZ:

"When I asked the server-in-training where the pit was, she looked at me as if maybe I were asking for a latrine. Sensing her confusion, I pointed to the menu and asked where—or if—the barbecue was cooking. She retreated to the kitchen to ask her mentor, and a few minutes later she returned with the enthusiastic report that the barbecue comes from Sysco."

That's rich, right there. The barbecue comes from Sysco! I wonder if they smoke it over at that big factory by John Tune Airport? And I wonder if it comes in that awesome Dharma-esque packaging? Dharma Pulled Pork!

Until next time...