Page 29 - Barbecue News Magazine September 2021

some of the costs they incur. Charcoal, rubs, grills only go so far but they still help the team compete. Then there is travel obsta- cles to overcome from vehicle upkeep to just finding the event location (join us in Yalaha, FL in December) to where you will sleep. These all factor into some of the challenges. Weather is another challenge, and the list could go on. Bottom line is the cooking adventure does have challenges but those can be met head on and overcome.
The Cooking Adventure Brings the Unexpected
When Daniel Boone passed through the Cumberland Gap to open up Kentucky for people to settle, he wasn’t expecting the grass to be blue. As the story goes, Daniel Boone was making his way through the Bluegrass State (before it was known for this) he noticed one morning the grass was different than anywhere else he had traveled. He observed as the morning sun rose, it glistened off those rolling hills giving the grass a blue tint. Thus, Kentucky has since become known as the Bluegrass State. This may be as unexpected as they come but this is the great at- tribute about being on the cooking adventure.
The unexpected always seems to happen when cooking. The artist, Bob Ross, would always say on his painting show, “We don’t make mistakes, we make happy accidents.” Then he would incorporate this accident into his painting which would look amazing, and the accident just disappeared. How many of us, when cooking, added more than the recipe called for but with a
few other additions, we ended up with something unexpected yet still delicious? I’ve been to many contests where I’ve heard the cook denounce their turn-ins as ‘too salty’ or ‘over done’ or a number of other negatives only to unexpectedly hear their name being called from the stage. The cooking adventure we’re on is one that embraces the unexpected as something to experi- ence from which to learn, grow and enjoy.
The Cooking Adventure Brings Discovery
Penicillin is one to the greatest discoveries of the 20th century. In 1928, after coming home from a 2-week vacation, Alexander Fleming discovered mold had grown on a plate in the lab. He in- vestigated what it was and noticed, because of this mold, other bacteria wouldn’t grow. Upon further research, the world had its first antibiotic. Discovery can come from the strangest of places and lead to the greatest of adventures. As a result of this dis- covery, Dr. Fleming would go on to win the Nobel Peace Prize.
Every recipe started someplace. How many times have you heard the story about how grandma never measured anything and just tossed stuff in? Well, she knew what and how much she was adding but where did this recipe come from? Flour and milk with a little salt can be become biscuits or gravy. Its all in the discovery. How did it go with the first fisherman caught a lob- ster instead of a fish and thought, “I wonder how this would taste with butter?” Food discoveries can be the greatest of the cooking adventures.
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SEPTEMBER 2021
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