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Another common mishap for general grillers occurs before the meat begins cooking. “You have to have patience, because if you start your fire and you use liquid starter on there, that fire has to be ashen white before you can do anything,” Simpson says. Otherwise your meat will have a distinct petrochemical flavor to it. “That’s a good way to waste a $12 steak,” Simpson says. While Simpson’s specialty is ribs, Meyer, who is a tow service manager by day, is known for his pork. He took second place in pork at the American Royal competition in 1995 and received the fourth-place prize at the Las Vegas Tropicana Barbecue competition in 1996. Meyer suggests starting with a pork shoulder or pork butt and cooking it with the bone in, which he says “helps the flavor and actually helps it cook better.” Then rub mustard or brown sugar on it. “If you can move the bone back and forth, that’s the time to take it off, wrap it, let it cool down and then slice it, pull it or shred it,” Meyer says. Finish it with a honey-flavored barbecue sauce and you are set.
Guy Simpson’s Blue Ribbon Ribs
Trim excess fat from ribs and remove membrane from “top” of ribs. Rub seasoning liberally over both sides of ribs and shake off excess. Place ribs in smoker for 6 to 8 hours at 225 degrees.
The Rib Doctor’s Baked Beans
Shawnee’s grillers While Simpson and Meyer have excelled in competition, they both face stiff rivalry each September at the Shawnee Great Grillers event. “A lot of the teams that have been dominant at the Lenexa barbecue are always at the Shawnee barbecue,” Meyer says. “Seems like we get close, but that’s been a tough one for us.” Shawnee Great Grillers organizer Eric Ely works with the Parks and Recreation Department in planning the event each year. Ely, who considers himself a pretty good barbecuer, can’t compete in the competition but says overseeing its development is the next best thing. Ely strives to set the Great Grillers competition apart from others in the area. “A lot of the other barbecue competitions in the area will charge [the visitor] to come in. Ours is free,” says Ely. The event, which usually attracts more than 100 entries, will take place September 25 and 26. The ribbons, accolades and trophies that allure accomplished grillers are rewarding, but for expert barbecuers like Meyer, Simpson and even Ely, the backyard barbecue experience is all about enjoyment. Meyer points to late spring and early fall as peak backyard barbecuing seasons. For those hot days in mid-July, he suggests sticking with hot dogs and hamburgers. “Otherwise you start smoking something, and obviously you drink beer to keep cool. By the time it’s done cooking, you’re drunk,” Meyer jokes. Ely’s backyard barbecue tips are equally humorous: “Make sure they’re hungry, and make sure you get plenty of smoke so it smells good.” For decorated barbecue champ Simpson, the goal of the backyard barbecue experience is quite modest. “When you go and serve people, those are your judges. And if you’re happy with it, then you get the gold star.” sm
“If you can move the bone back and forth, that’s the time to take it off, wrap it, let it cool down and then slice it, pull it or shred it.” – Joe Meyer
1 slab pork ribs K.C. Rib Doctor Seasoning
8 ounces sliced bacon, diced (1 cup) 1 large onion, diced (1 cup) 1 large red bell pepper, diced (8 ounces) 1 large green bell pepper, diced (8 ounces) 1 cup packed dark brown sugar 1 cup tomato-based barbecue sauce (may be hot, sweet or hickory flavored) 1 ⁄3 cup maple-flavored pancake syrup 3 28-ounce cans pork and beans, drained Pulverized burned ends of grilled brisket (optional)
On an indoor stove, fry the bacon in a heavy skillet over medium heat until lightly browned. Dice bacon. Add onion and peppers to skillet and cook with diced bacon until vegetables are crisp-tender, about three minutes. Stir in brown sugar, barbecue sauce and syrup and cook for a few minutes. Put the beans in a 12x6x3-inch foil pan. Add bacon mixture and brisket ends; stir to combine.
Marinated Pork Tenders
1 pound pork tenderloin 1 teaspoon brandy 1 small piece of ginger, grated 2 tablespoons soy sauce 1 clove garlic, finely minced K.C. Rib Doctor Seasoning
Combine all ingredients in a bowl except seasoning. Allow pork tenderloin to marinate for at least one hour at room temperature. Remove tenderloin, reserving marinade, and coat with seasoning. Barbecue tenderloin slowly over indirect heat, turning frequently and basting with remaining marinade. For medium, remove when pork is 140 degrees; for well done, remove when pork is 170 degrees.