Vic Clevenger

Speaker, Freelance Writer, Pitmaster

Category: BBQ

Three Essentials to a Successful Business

Teaching presentation skills at the NBBQA

The old saying, “If you love what you do you will not work a day in your life” has never been truer than when it comes to the world of BBQ and especially the business of BBQ. This passion has contributed to making BBQ one of the fastest growing cuisines in the United States. BBQ in its purest form, has been at the center of civilizations since the beginning of time and in this world of “retro cool” may be one of the reasons many are drawn to this cuisine. Although, in the earliest of days, cooking with fire was a necessity, it was this passion which turned these early cooks into the first pitmasters. This sense of community around food cooked over or adjacent to a live fire continues to draw people together and this is great for the business of BBQ.

Another buzz word today is “fusion” which is a fancy way of bringing two or more distinct entities together into one new item. One of those unique business of BBQ “fusions” is right in New York and the exploding New York BBQ movement. Self-educated pitmasters and restaurateurs have filled the Big Apple with smoked kissed meat with what has traditionally been viewed as a southern cuisine. This “fusion” has made such an impact in New York, they hold the yearly “Big Apple Block Party” celebrating this business of bbq and drawing such big name pitmasters as Chris Lilly and Mike Mills. At the core of this fusion is not just the bringing together of regions but of flavors. The willingness pitmasters, such as Billy Durney, have in bringing BBQ to the land of the “best pizza” displays the risks these cooks are willing to take.

This snapshot of the business of BBQ teaches us three essential lessons for success, the first of which is simply, passion. BBQ can require long hours manning the fires to obtain the right level of smoke and this doesn’t happen if there is no passion for a great end product. Secondly is educating yourself to be a master of your craft. Every pitmaster worth his or her salt takes time to educate themselves on how they can do what they do better, embracing the concept of “knowledge is power.” But success never comes without risk, which is the lesson we learn most from those New York pitmasters. The city that never sleeps was virtually barren wasteland when it came to BBQ but a few brave pitmasters took the risk which has paid off in a big way.

These three pillars are what not only holds up the successful business of bbq but what also holds up every successful business.

It’s All About Having Fun

Mom teaching Rebecca in the kitchen

“If you enjoy what you do then you won’t work a day in your life.” We’ve all heard this old philosophical statement before in some way or another. It won’t matter the long hours, sleepless nights or even the sweat you put into the task at hand if you enjoy what you’re doing. Everything from woodworking to laying wire to sales, if it’s fun for you then it isn’t work. This is why there is so much emphasis placed on doing something you love which will result in loving the alarm clock rather than dreading it.

I once had a job where I would wake up dreading the drive in. Every morning I had to deliver reasons to myself as to why I couldn’t quit this day. This is what I wanted my kids to avoid as well, but they fought me on this. One of my daughters is a great photographer and graphic designer. You know, she’s the creative, artsy type. I encouraged her to pursue this but her excuse, “If it’s my job, I won’t love it like I do.” So she went after an engineering degree then switched to business all because her artsy self kept calling. So now she runs her own business doing what I told her she should pursue to begin with. While she and her husband are going to be missionaries, this is still something she can rely on and have fun doing it.

My second daughter loves to cook, bake mainly but cook in general. She’s been like this her whole life but it didn’t dawn on her until she was a freshman in college. Just like her sister, I kept telling her what she should do with her life. Now before you get carried away, I was basing my suggestions on where their passions were not on my dreams for them. As any parent would, however, my dream for my girls has always been they do what makes them happy to get up in the morning. Too many people in this world lack “permission” (some just lack gumption) to follow their passions and dreams therefore drive to work wishing, dreaming of a different life. I didn’t want this for my girls, so suggest and steer them I did, the best way I could anyway. But you know teenagers, if your parent suggests it then a different road they will travel only to realize years later what they should’ve been doing all along (there are those exceptions where they find a new calling, better even).

Although my oldest tried engineering her freshman year, she quickly realized it wasn’t for her and knew then graphics and photography was for her. My youngest decided to be a teacher and has a heart for autistic kids but after a particularly difficult day she came home announcing, “I’ve had a rough day and I just need to bake something!” The light-bulb went off in her head along with talks with her mom, baking is the way for her to find joy in her career (neither girls wanted to admit Dad was right, but I’m ok with it). She is now the sous chef at a local university and happy she made the choice she did.

This is the final pillar for the Chimney Cartel, just have fun with what you are doing, especially when it comes to food. Turn your passion into more than just a hobby and perhaps you can wake up every morning with a spring in your step because you get to go do something you love.

I did a baking/comedy presentation at the Tasting Village

Chimney Cartel Pillar Number One: Explore

You’ve heard me talk about how the Chimney Cartel got started as a joke. Just something because I didn’t want to bring my grill to a steak competition. Since then I’ve been astounded at the popularity of this little movement. There’s a Facebook page, t-shirts, stickers and even a contest with plans to have more, one even in Australia. I could not be any more excited about the direction and potential growth this is experiencing. As the Cartel has started to grow and become more of a movement in the culinary world I decided to come up with three essential pillars I think not only contributes to the growth, creates excitement but gives the Cartel a direction for this upward momentum. So starting today and for the next two, I am going to explore these three pillars beginning this week with Explore.

When I walked into the steak cookoff on July 4th, 2018 with only a starter chimney and grill grate it was a little weird. Everyone around me had name brand grills ready to take home the $1000 prize so you can imagine the looks I was receiving when I never produced one. People stopped by to look, laugh and casually talk as they wondered if I was seriously going to cook on only a chimney. Do you remember those county fairs with the “special” attractions like the half boy half snake or the world’s smallest, well, anything? This is kind what it felt like. I was the “special” attraction and come to think of it, I should’ve been charging a quarter a peek and made a little money. What I determined was people were curious about what I was exploring. Can you win a contest with just a chimney and a grill grate?

Exploring something new is always exciting and this wasn’t any different. I’m a natural explorer and have been my whole life but never really even recognized it until now. Growing up where I did we had woods behind our house and every summer I, along with my brother, would explore those woods, going a little deeper on each expedition. From careers to interests, I’ve had this undying need to learn something new which will help me grow. This is exactly what exploring is all about and why I believe people are digging the Chimney Cartel. It’s a place where we can be the culinary equivalents to Lewis & Clark, just primarily outdoor cooking.

Being willing to explore opens up new worlds never seen before. It allows for trial and error, for learning and growth. Take a look Lewis & Clark for instance, they had the courage to go into unchartered territory to open up this country of ours. Now they weren’t the first people to go but they were the first to map it out for the rest of us to see and as a result, we grew as a nation. Explorer after explorer had this in them to learn and grow, this sense of adventure carries over into the Chimney Cartel.

If we aren’t willing to explore the unknown, the uncharted then how will we ever expect ourselves to learn something new? Exploring a brand new territory is where we thrive!

A Concert of Flavor

Layering flavors on a turkey for a holiday

This is a fun time of year especially if you enjoy wrapping paper, crowded stores and countless cookies to bake. As you sit here reading this, thoughts of what you have yet to accomplish during this final Christmas week race through your mind. You have questions about everything from the dinner menu items to stocking stuffers to the amount of invisible tape you have left. In the midst of all of this there’s the last minute family drop-ins,Christmas parties you “just have to go to,” then add in the Christmas caroling and/or Christmas Concerts to attend, which I go to be present for tonight.

I’ve seen a lot of concerts in my time including everyone from George Jones to Marvin Hamlisch. But tonight’s 10-person choir was at the very least, impressive. The five men had a vocal range of high tenor all the way to bass and the bass singer was a Barber Shop Quartet winner. Then there were the five women singers with ranges of soprano to low alto which I didn’t even know was a thing. If you ever get a chance to hear the Voices of Liberty at Disney’s EPCOT don’t pass it up because they will knock your socks off with their talents.

If you’ve ever listened to a well-trained vocal group whether it is a choir like I heard tonight or a quartet, then you’re probably like me and impressed with how they layer their voices together. Each voice so different from a high soprano to deep bass with everything in between and they sing in a way one voice doesn’t stand out above the other. Just when you think you can hear the baritone its blended in with the others, yet not masking or overwhelming it but rather complimenting it. Apparently this is called harmony and what a great harmony this group had tonight which resulted in a well-deserved standing ovation.

As I sat there listening to what could only be described as remarkable, I began thinking about food, more specifically about how we season our food. With every meal there’s a teaspoon of this and a pinch of that along with a choir full of other great stand-alone spices which, when brought together, should be sweet music to the taste buds. Just like sitting there tonight listening, if I concentrate I can pick out the individual “flavor” but it isn’t long until the collective takes over again which is far more satisfying. This is exactly how layering flavors should be after all, a savory chorus of seasonings coming together for the perfect bite. My buddy, Eric Hodson, a World Champion Steak cook says it this way, “I don’t want my flavors to be offensive to your taste buds.” He works hard at blending the right amount of pepper with the right amount of salt with the right amount of his signature rub, White Lightening, to come up with just the right bite.

With the holidays upon us along with the myriad of cooking we’ll be doing, pay special attention to the seasonings, allow them to bring sweet flavorful music to your tongue. Blend your spices like a well-chosen choir about to perform their greatest concert, because this Christmas (which is only 8 days away, in case you hadn’t thought about it) you will have a spread only rivaled by the one you prepared a month ago for Thanksgiving. Then once the meal is complete and your guests have loosened their pants to take an after meal nap, if you should hear, “WOW, everything sure did taste great!” take your bows because you deserve them for you, my friend, were the director of this concert of flavors.

The Hotter, Longer and Cleaner Burn

My alligator presentation

Recently I was out cooking an alligator (I live in FL and it’s what I do) and decided I needed to do one of my Facebook Live Friday’s. I started off wanting to show everyone what I was up to with this cook while plugging some of the rubs I was using (check out the B&B Rubs as well as the rubs from fellow B&B Ambassadors). In the course of this theatrical masterpiece I recreate each Friday, I began to plug my go-to fuel for such a cook, B&B Charcoal Char-logs and kiln dried wood, when the tag-line hit me, as for the very first time (sounds like a line from a song). It wasn’t the actual first time I’d read it of course, as a matter of fact, I’d used this tag-line as a “selling”point to others when they ask why I use B&B.

Today I was about to load an alligator onto my smoker which was the very first time I’d cooked something like this and when you have such an undertaking you want something you know to be reliable in the fire box. To add more pressure on this first time cook, this meat was to be the main course for the dinner party I was having and it was going to take somewhere between 10-12 hours at a steady 225 to 250 degrees. This is when I understood the B&B Charcoal tag-line was more than just a promotional tool, it was the “why”I rely on this fuel for all my cooks.

The Hotter Burn

Did you know you could cook a top 10 steak on a just a starter chimney and Grill Grates? You can when you have about 25 B&B Charcoal Briquettes in your chimney (this may vary depending on the weather) and yes I’ve counted them. I’ve gotten my cooking surface up to about 700 degrees doing this, which is a great cooking temperature for a perfect steak. Whether it’shot and fast for a steak or low and slow for my alligator, a pitmaster knows it’s about fire control. This requires a hot set of coals which will form the base,especially for a long cook, which brings us to the next part of the tag-line.

The Longer Burn

I remember standing around a couple years ago at the NBBQA celebrity steak cook-off when we marveled at how long the B&B Charcoal was burning.If memory serves correctly, four different cooks used the same set of coals and they were still hot after the awards ceremony. This alligator was going to need a charcoal that would stay hotter longer so B&B is the obvious choice. Having a longer burn tends to help on the attention given to the fire. Although a pitmaster knows to pay attention to the fire, having a coal with a longer burn allows for less feeding of the fire to keep the same temperature and with proper management, it saves money.

The Cleaner Burn

For most outdoor cooks the fire they use is more than just a cooking fuel, it’s another layer of flavor and the choice of what to use is crucial for success. Is it for color or sweetness or just a mild smoky flavor?Whatever the reason, it shouldn’t over power the meat (or veggies) on the cooker and this is where B&B comes in with the all-natural wood. This is a relief because as ever live fire cook knows, whatever is in your fuel makes its way into your food. What this means for you is, your food will taste better, be healthier because there’s no foreign substances and its good for the environment.

The next time you pick up a bag of B&B Charcoal and you read the tag-line hopefully you’ll read it again as more than just a promotional tool, but as a promise. A promise that your cook will have a hotter, longer and cleaner burn. Oh, but how it tastes will be up to you but I’m sure it will be terrific.

The Chimney Cartel – A place of purpose

Like many school age kids, I hated school. At least this is what I told people when the subject came up. But in reality, I enjoyed many aspects of school. I enjoyed going to school although I didn’t appreciate the time I had to get up to get there. I enjoyed hanging out with my friends and the fun we had, I even enjoyed some of my teachers along with the classes they taught. I enjoyed English class even when we had to diagram sentences or read a literature piece in front of class. I enjoyed my shop class, small engine repair and auto mechanics classes, where I got my hands on something to work with. I even like the reading assignments where I had to read McBeth, not to mention being introduced to Poe and Hemingway.

However, in school I learned so much more than just the “Three R’s.” I learned to get goals accomplished it begins by rising early. I learned how to interact with my peers as well as my superiors (my teachers). Looking back I can see the course of my career was being laid out early on because what I enjoyed is still what I do today, like writing (thus this blog), reading and speaking. As I’ve gotten order I’ve taken a side road here and there on my life’s journey but it I always find my way back to writing, teaching, and speaking. Which brings me to the Chimney Cartel.

A Place to Teach

I’ve been fortunate learn cooking from the school of Mom’s kitchen as well as hang out with world champion Pitmasters. They have taken me in teaching me tricks and tips elevating my skills to a whole different level. This has allowed me to win more contests (finishing Top 10 at the World Food Championships) and more food fans in my neighborhood when I have a dinner party. So when I began the Chimney Cartel as a joke, I soon began to realize this could be a place where cooks can me a mentor to others. So now days, I take the time to teach others how they can be a better cook in their sphere of influence.

A Place to Learn

A great teacher never knows it all but always seeks to try. What this quote is alluding to is in order to be a better teacher, you never stop being a student. I was watching a buddy of mine the other day teach a class on prepping ribs and just when I thought I was doing ok wit this piece of meat, Eric taught me something new. Sometimes what you learn is small or it can be life changing. Another aspect I decided would be a part of the Chimney Cartel would be learning. Not only are tips and tricks shared but questions can also be asked without feeling stupid. In my years of teaching this is the one constant, students are afraid of asking a stupid question. In the Chimney Cartel, when it comes to wanting to learn, there are no stupid questions.

A Place to Have Fun

The one thing I remember about school is the fun I had being there. Don’t get me wrong, some of the classes where soooo boring and when I would get in trouble, this wasn’t much fun. But overall, I had a blast at school. I enjoyed some of my classes but most of all I enjoyed hanging out with my friends telling stories, skipping an occasional class and the football games. This is the what I am hoping the Chimney Cartel becomes as well. A place where it’s fun when we hang out not only at competitions but even here in the cyber world. If anyone knows anything about me is, if I’m not having fun doing something, I don’t want to do it. This is not the case with the Chimney Cartel, this is the place we all can joke and enjoy our common ground, cooking especially over a live fire.

This once a joke of a title will now have purpose as we seek to teach and learn from one another all while having a blast doing it.

The Essentials

When I was in high school I did two years of auto mechanics class where I learned how to tear down motors then put them back together. It was an amazing feeling, especially when they sounded better than when we started. In order to do the job right we had a “tool room” with every tool needed to complete the job, any job. At home the mechanic jobs didn’t require a room full of tools but I did need a tool box of essential tools to do all I needed at the time. This got me thinking about cooking and all the “tools” I not only have in the room formerly known as my garage but also in my back yard. Just about every tool to get the job, any job, done. But, just as in high school, it all began with a tool box full of essentials.

  1. Sharp Knife

This is as essential in a cooking tool box as a hammer is in your home improvement kit. When a chef walks into a kitchen they have their personal knife roll full of knives they need for every task. When you set out to choose knives to begin your culinary journey then I would recommend a chef’s knife, boning knife and a paring knife. Each has its own purpose, but there is little that can’t be accomplished with these three. But don’t just run down to the local big box store to get them, research to get some quality knives. Ones with a good feel for your hand, nice balance and that will hold a sharp edge.  However, learn how to sharpen your knives when needed.

  1. Thermometer

Growing up my first introduction to cooking was watching my mom and grandmother cook everything. If it was something I especially liked, I couldn’t hardly stand the wait, but they always seemed to know when it was done and a lot of times it was perfect. But I did notice they would set a timer so when it rang they would check on it but they didn’t trust it. If it was a cake they would stick a knife or toothpick in it. If it were meat, then the thermometer would come out. You know the one, with the arrow on top and you had to have a magnifying class to read it. However, today is the day of the instant read digital thermometer (with big numbers you can actually see). Spend the money to get a proper thermometer so you will never serve under or over done food again. To get the proper read, only go in your meat half way.

  1. Tongs

Burning your fingers is never fun but if you haven’t done it then you’ve probably not cooked very much. Our mom’s warned all of us to not touch the stove because it was hot but we still had to and we still do. How many of you have a burn scar on your arm or hand? Enter the super hero cook tool, the tongs. Why call it a superhero? Because superheroes are supposed to save the citizens from getting hurt. Tongs are a simple (mild mannered, if you will) tool in the cooking tool box designed to save us from getting burned. I have several with varying lengths depending on the task but a nice spring loaded pair will do just fine to start.

  1. Wooden Spoon

For many, our first introduction to this small piece of lumber was when it was applied as a correctional tool upon our backsides, but it has so many other uses. Rarely a day goes by when I’m not using my wooden spoon as a stirrer or scoop. In an era of all things modern, a good wooden carries with it a bit of nostalgia. A time when I would watch my grandmother stir up a dough or cake.

  1. Measuring Spoons/cups

Mary Poppins said it best with her proverbial and iconic words, “A spoonful of sugar helps the medicine go down.” What many don’t catch is, she was giving us a measurement (as well as a trick) to aid in the recipe of medicine taking. Many recipes, from rubs to cakes, require an exact measurement in order to reproduce a favorite dish.

  1. Strainer

Essential because of the versatile uses it brings to the tool box. A good strainer can be used for its intended uses like straining out unwanted leftovers such as a vanilla bean pod or impurities from an au jus. You can also use it as a sifter for brown sugar over your ribs or some powdered sugar over some fried apple pies.

  1. Whisk

French Toast is one of my favorite breakfast foods, so much so I’ll even have it for supper. Partly because it brings back childhood memories of my mom whisking the egg and milk together with a fork (you thought I was going to say a whisk didn’t ya?). It wasn’t till I was older, I discovered a whisk for this job is so much better than a fork and not only for this job but for many others like marinades, sauces and glazes.

  1. Salt & Pepper

This is more than just a music group from the 90’s, it’s the foundation of most every great rub and recipe. Although very different seasonings, they are forever married together just like peanut butter and jelly. If I have no other seasonings, I’ll always have salt and pepper. This classic combination was even a key component of Eric Hodson’s 2017 Steak World Championship win. According to YouTube, Aaron Franklin only uses this when seasoning his briskets in his famous restaurant and people stand in line for hours. When all other seasonings fail, legends, like salt & pepper, never die.

This list of essentials isn’t exhaustive by any means but would be a great place to begin as you start down this culinary journey or if you’re looking for a list to give some students at your next BBQ class. Building a tool box can be overwhelming at first but with this list, a good cooker and great meat, you’ll have the neighborhood lined up to eat what you are cooking.

The Core of Cooking

Performing while cooking

It wasn’t until Joey and Michele Rusek sent me a pic of Michele cooking a dessert ancillary on her chimney with the caption, “inspired by Vic” and I responded to with #ChimneyCartel and a “LOL” (I would’ve put a laughing emoji but I’m still learning this young hipster stuff). However, this got me to thinking about cooking and the fun one can have doing it. Honestly speaking, this is why I started because it was supposed to be fun, the way it was as kid when I’d stand on a chair to help my mom. So in this spirit the Chimney Cartel was born. So, I’ve come up with three core values which, for me, has become my cooking and comedy mantra and is at the heart of the Chimney Cartel and really, cooking in general.

  1. Cooking should be experimental. Have you ever had a cook make a beeline to you with a fork and a dish as they holler, “Here, try this.” Almost before you have time to swallow they ask, “Whatta think?!” With all the times I’ve had this happen it’s a wonder I’m not the size of a house, good thing I go to the gym (it’s in the same lot as the pizza joint). Experimentation should be what cooking is all about. It’s with these experiments of trial and error you learn to put spices together, expand your skill set and overcome any fears or apprehensions you may have. I know you’ve heard me say this before, but a day without learning is a wasted day. It’s exciting to walk into the mysterious then come out with something amazing. The great example of this is when Thomas Edison was confronted with all the times his lightbulb experiments failed to which he responded, he hadn’t failed, he just learned a bunch of ways it wouldn’t work. Become a student of cooking.
  2. Cooking should be a teaching opportunity. I’m a teacher at heart but not a fan of the traditional classroom which is I never really enjoyed being a college professor. When I’m performing, I enjoy helping the younger new comics with a joke, their stage presence or with some frustrations which come with the business, it’s just what I do. When I’m at a competition or teaching a BBQ class I look at it as an opportunity to instill passion in others then cultivate it to the point the students become the teachers. For this I harken back to the days when I was just a kid, when many of us were just kids, learning from our parents and grandparents. Licking the beater (especially when mom turned it off) was a reward for all of our hard work in baking a cake or making a pie. What was really happening is, Mom was instilling in me and my brother a love for cooking like she had. I watched her encourage my daughter who is now a pastry chef. This occurred because she wasn’t too busy to be a teacher.
  3. Cooking should be fun. This one phrase is at the root of not only the Chimney Cartel but should encompass any cooking endeavor we undertake. You’ve seen them at competitions, haven’t you? Taking it so serious, they alienate themselves from other competitors and fans. It’s my contention that cooking can be done to perfection while having fun doing it. The great thing I’ve learned about fun is, it’s contagious, which can provide for you the opportunities to be a mentor and drive experimentation. When passersby watch you having fun with food, then maybe they’ll give this cooking thing a try. My mantra for the most part is, “If it ain’t fun, then why do it?”

Before you hop on Facebook to join the Chimney Cartel (like all the other cool kids) turn those three pillars in questions to ask yourself. Are you willing to be experimental (learn stuff) when it comes to cooking? Are you willing to be a teacher (mentor) to all those who come to you for knowledge? Are you having loads of fun cooking? If you can answer yes to each of these, then you’re not only ready to become a member of the Chimney Cartel but more importantly, ready to be a great pitmaster, grill master and cook.

Speaking about communication

BBQ Equals Pals

Pals #ThinVic and steak World Champion, Eric Hodson of Boars Night Out BBQ Team

I love westerns. Everything about them and what they represent – good guys always win, being outside, and loyalty. One of my favorite (non John Wayne movies of course) is the classic, Young Guns. This movie has it all, gun fights, adventure and pals. Billy the Kid, in the movie, used this word “pals” a lot to describe his band of Regulators, especially those closest to him. At the end of the movie (spoiler alert) someone carves pals on his headstone. In real life, however, Pals is carved right into the marble and there’s actually a cool story behind it but I’ll leave that to you to research.

Who needs pants when you are taming the west?

While watching this movie again for the countless time, I began to notice some similarities with this and the BBQ life especially when it comes to pals. They came from different backgrounds and regions but yet these band of brothers were linked by a common goal and mutual desires. As I look around at the pals I’ve made in BBQ, we’re the same. Classically trained chef’s alongside backyard cooks all discussing the best way to smoke a perfect brisket or grill a pineapple upside down cake. The best part of this is these “pals” treat each other as equals because they know they each can help the other become a better cook.

Out on the BBQ circuit we make a lot of casual friends and acquaintances but pals ratchets up friends another notch or two. These casual friends/acquaintances are all over our social media friends list and when we’re at the latest cook-off we’re cordial, even inviting them in to our site for a drink. But “pals” are those whom you can call when you’re stuck in the mud or just want to hang out. Most immediate example of this is the Mini Pot Mafia started by fellow Team B & B Ambassadors Mark Lambert, Eric Hodson, Allen Smith, & Malcolm Reed. There’s no trophies on the line, no major cash prize just a bunch of pals who’ve invited a bunch of other pals to hang out and cook in a 1-quart pot.  Why? I think there’s two reasons for this. First, they just enjoy hanging out with each other. They’re “pals” who can call on each other when the chips are down but more than just that, they genuinely like one another.

The second reason and another attribute of being a pal is they aren’t afraid to learn something from some each other. Hanging around with these guys I’ve heard on more than one occasion, “What do you think if we tried this? You think it’d work?” What impresses me the most is these World Champion Competitors aren’t afraid to try new things and teach it to their pals. I sat listening to Mark at Memphis in May talk about doing some sort of Argentinian style of cooking and the next thing I know, at the American Royal he is setting up this contraption to try a new way. I say this all the time (and this won’t be the last time you read this from me), “A day without learning something is a wasted day.” Successful people know this and it’s displayed in how they live.

Pals love seeing their pals succeed and aren’t intimidated by it. When I was in Memphis in May this year, the team I was cooking with, Boars Night Out, got a top three call. In a nutshell, this means the top three in each category must give one more presentation for the judges. This can be nerve racking because the judges judge everything not just the food. They look at your site, the presentation (eat with your eyes remember) and the actual verbal presentation long before they take a bite of your food offering. When this happened for BNO, teams from everywhere came to see if there was anything we needed. In front of our site was a mud pit (it’s called Memphis in Mud for a reason) but while we were concentrating on the table side presentation, someone brought all of their sod to cover the mud. I still don’t know which team it was, but this is just what pals do.

This is what BBQ means to me, relationships, friends, partners, or just pals. Better still, to me BBQ is family.

© 2019 Vic Clevenger

Theme by Anders NorenUp ↑