The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.
Well, this weekend we are competing at the Oinktoberfest KCBS competition.
In an effort to not only buy the best ingredients available, but also put our money into something we believe, we will be smoking Berkshire Pork from Heritage Foods USA and Wagyu (Kobe) Beef from Snake River Farms in Idaho. The people at Heritage Foods USA are really cool, very helpful, and local to me. Which is pretty great. The Snake River Farms happens to be one of the places that helped supply our food order for Burning Man. I love how small the world can be.
Anyway, I don't care about winning or not, just hope we do the meat of this quality justice.
I landed at LaGuardia late last night as I returned home from my 14 day Burning Man expedition. It was quite an amazing experience, and I cooked basically non-stop. I made everything from 20-hour smoked Briskets to Magic Mushroom Vegan Quesadillas. Altogether, our camp, the PlayaQ served food to several thousand people. From Pulled Pork to Sushi served on naked women, we blew peoples minds and warmed their hearts.
I will elaborate more and explain our three bbq-based art projects that we performed this year. They were all very successful and have me excited to build upon them for next year.
In the meantime, I am attempting to recover from little sleep and reconnect with the regular world. If you have never been to the Burn before, re-entry to normal life can be very discombobulating and it takes several days to reacquaint yourself with everyday things. I have to go from being Rev. Smoke, pitmaster, to Bryan Rice, webmaster. It is not always an easy transition.
Until the next post - happy bbq.