Weekend Update: Bacon, Bacon, and More Bacon

Posted by Jason on February 27, 2009

BaconThis week has been filled with bacony goodness, and the weekend looks to be more of the same. Tonight we’re heading to Des Moines, Iowa for tomorrow’s Blue Ribbon Bacon Festival. But before we get too far into that, we want to personally thank each and every one of our readers who took part in the Bacon Explosion survey this past week. As promised, we have randomly selected a participant to receive a gift basket full of fantastic barbecue supplies. And the lucky winner is…

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Lotta BS BBQ Class

Posted by Aaron on December 5, 2008

Backwoods SmokerInterested in taking a barbecue class? Well this past weekend I had the opportunity to learn from Bob Snelson, a legend in the world of BBQ. Bob is a member of the Kansas City Barbecue Society, a former KCBS Contest Representative, a former CBJ (Certified Barbecue Judge) Instructor, and a past member of the KCBS Board of Directors. He’s won countless ribbons in major contests like the American Royal and is an all around great guy and excellent cook.

Now, I consider myself fairly good at smoking meat and we’ve done fairly well in our competitions so far, but I learned a ton of great tips on that Saturday (especially a lot of stuff we were doing wrong). The class was a hands-on deal, so we got to create our own rubs, and practice doing the presentations for each category of meat. We also got to do some cooking. Bob had the brisket and pork already done and in the warming box when we got there so we made some spare ribs (St. Louis Cut… or if you’re me you call them Kansas City cut). Here are some pictures of our practice turn in boxes for presentation. Keep in mind we’re used to working with just parsley, but I digress:

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