Page 12 - March 2021 Barbecue News Magazine

sions and if they don’t let’s replace them with some folks that will!
I want to give a big thank you to the Barbecue News Magazine and Kell Phelps and crew for letting me be a part of this great magazine for so long. It is a thrill for me to be able to share my love for BBQ the entire barbecue world. I also love the response and feedback from folks that say they actually like reading about our adventures!
I recently heard from my friend Tom from Fargo, North Dakota while he and his wife were at their place in Marco Island. They came by to pick up some rubs and sauces. Tom is good friends with longtime BBQ judge and great friend John Aboud. Tom came to a BBQ class several years ago and was serious about cooking good ribs. He took great notes so we got him involved in cooking with us.
We asked him why he was taking this seriously and he said,
“Back at home in North
Dakota they had a neighborhood contest and he wanted to win it.” When he got ready to leave, I told him like all our students, you are now a part of the “Big Papa” family and can call or text anytime. Tom did call me the morning of his big contest. He had a couple questions about time and temperature. His big question was, “Since it had snowed 3 feet and was 20 below zero, did I think that would affect his timing?” I laughed really hard and we talked over a couple things. He called me later to let me know the ribs came out perfect and he won 1st place! We have laughed about this for years and this is some of the true enjoyment I get from spreading the love of BBQing!
Prayers to all for a safe and healthy 2021. Remember to feed folks’ BBQ. It makes them happy!
Dana"Big Papa"Hillis
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BarbecueNews.com - 12
MARCH 2021