Page 43 - Barbecue News April 2020 Issue

Q: What is your "personal" greatest achievement since you have been competing?
A: We think that winning 1st place, with a perfect score in the pork category at the 2014 Jack Daniel’s World Champi- onship Invitation is our greatest achievement during our competition career. Every time we think about that moment it brings a big smile to our faces!
Q: What is your biggest goal as you continue to compete?
A: Our biggest goal is to just to continue to have fun doing competitions. Obviously, we want to continue to improve and become the best cooks we possibly can be, but our top priority is to enjoy our time cooking food alongside great friends and making lifelong memories doing what we love to do.
Q: What would you suggest to new teams just starting out? What do they need? What is the biggest thing to es- tablish / figure out before signing up for that first contest?
A: Our first suggestion is just try and find out as much information as possible through books and on the internet on how to produce great barbecue, especially competition style barbecue. Once you believe you have mastered how to cook all the different categories properly, you're ready to take the next step. Seek out a local barbecue competition and stop by and talk to the teams competing. Many teams are happy to talk about barbecue with you and they may also provide you with some tips and information that they believe are important to starting out a team. You can never have too much in- formation.
Taking a class from a successful competition barbecue team is also a great idea when starting out. At a class, you'll find out tips and techniques and also the process of what's working currently. You'll see what judges are looking for as far as the overall flavors, the proper tenderness of each category and the appearance of a successful entry. This is a hobby that requires a tremendous amount of work to be successful at it, just like any hobby, but the payoffs are a lot of fun times and great memories making delicious barbecue with people you enjoy spending time with.
NEBS would like to offer their support to all of our mem- bers, teams, and organizers during this trying time. To that end, we are in the process of creating a long-term plan to help further our cause of promoting the traditions, lifestyle, and skills associated with barbecuing, slow smok- ing, cold smoking and grilling.
To our Members: We are asking for your assistance. We want your feedback on our past events, and we want our ideas on what you would like to see in the future. Do you want to see more meat cutting classes? Do you want more cooking classes? Where is the best location for classes? If you attended an event in the past, what did you think? Would you attend it again? Please email us at memberser-
vices@neb.org and help us shape the future of NEBS.
To Organizers: We want to support you in any way that we can. For the remainder of 2020, we are offering all NEBS competitions, as well as ALL KCBS competitions that are occurring in our area a free listing on our website to help you promote your event to our members. We feel strongly that it is our responsibility to help all competitions pro- mote BBQ once we are all “back to normal”. Please send your listing to events@nebs.org and we will get it posted on our website.
We thank you all for your continued support and we look forward to seeing you all soon!
NEBS Team of the Year!!
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APRIL 2020
BarbecueNews.com - 43