I have the opportunity to watch a bar-be-que competition this weekend, in which my friends, Steve and Christin (DiFranco) Caputo, representing Sasquatch BBQ, will be taking part. My mouth has always watered when looking at the various photos of their offerings to the judges, via Facebook, and I’m excited to sample these wares!
When the word barbeque is said, the first thing that comes to my mind is ribs, followed by chicken. A little research online led me in various directions on the history of barbeque, and from watching plenty of food and travel shows on TV, the mere definition of the word “barbeque” varies, largely by region. Some are all about the dry rub and some are about wet sauces slathered over the meat while it cooks. Some of the sauces are very different as well – sweet, smoky, even spicy.
Smoked meats – cooked low and slow for hours – are also considered to be barbeque, though I don’t know that I agree with that. I love smoked turkey, but it’s called smoked turkey, not turkey barbeque. Smoked beef brisket isn’t called barbequed beef brisket. Nonetheless, they all have their place in these competitions.
My friends will be turning in sausage, chicken, pork ribs, pork and brisket throughout the competition. (My mouth just watered again!). I will be there to sample each and every delight from what is left after the judges’ entrees are made. I’m most looking forward to the pork ribs, as it’s one of my favorite when it’s fall-off-the-bone delicious.
It will be nice to surprise Christin and Steve (they don’t know I’m planning on being there) and hang out with my friends, the DiFrancos to visit a little. I wanted to visit with them when I went to Strasburg two weeks ago, but the sinus issue made that impossible.
My natural inquisitiveness has me thinking about all of the questions I want to ask. From their passion for these competitions to which spices, rubs and sauces they use as well, to how to select a good cut of meat and how to trim a cut of meat. However, I don’t want to distract them from their objective. They have yet to win a competition, but they’ve placed well. Maybe I’ll bring them a little luck?
If not, I know my taste buds are in for a treat! It will be nice to see the platters of samplings in real life instead of just looking at photos! I also want to tour their new barbeque truck in real life instead of through video!
And the weather is supposed to be very accommodating!
Do I sound excited????
Ramblings and Ruminations 
Have fun! Burnt ends brisket for me!
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Yes, I can hear the excitement in your voice! This sounds like a great outing. Good food, good friends, and good weather. What else could you possibly ask for?
I would assume that the long slow cooking would provide ample opportunity to ask questions, but I do agree you have to be cognizant of distracting them from their goals.
Also, the best ribs may not be what you refer to as ‘fall off the bone’. In competitions, meat falling off the bone is seen as overcooked. The judges usually look for a bite that pulls away from the bone cleanly but whose texture still requires a bite.
Have fun, be safe, and enjoy!
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Enjoy your adventure and report back!
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