A guided tour through the wacky world of competitive barbecuing, The Grill of Victory introduces the fascinating people who cook for love, trophies, and all-important contest points. The book leads readers through Galax, Virginia’s Smoke on the Mountain” competition, explaining how teams are organized; types of grills used, from rusty barrels to elaborate luxury models; the rules of competition (and how they’re sometimes broken); what judges are looking for; and how each competition fits into the "Memphis in May" barbecue competition circuit. Tips and tricks including ways to spice up store-bought barbecue sauce and winners' secrets to great grilling techniques, rubs, and sauces turn backyard chefs into BBQ champs.
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This isn’t a bunch of "fellers" standing around a hibachi with a bag of charcoal and a can of lighter fluid. This is, as Brohaugh puts it, the "backyard on steroids." Teams converge on competitions with huge smokers ("the grills of the gods"), bivouac gear, and sometimes even RV's complete with showers, comfy chairs and air conditioning. THE GRILL OF VICTORY delightfully describes the fierce competition and the friendly "ribbing," the tools of the teams and some of their secrets, and the towns and cities on the circuit.
With a foreword by Chef Claud Mann, host of TBS’ Dinner and a MovieAbout the Author:
Bill Brohaugh has been judging barbecue competitions since 1990 and is certified as a judge on the Memphis in May Circuit and was chosen as one of four finals judges for the 2006 Memphis in May World Championship Barbecue Cooking Contest. He is a former editor of Writer’s Digest magazine, former editorial director of Writer’s Digest books and is the author of Write Tight and Professional Etiquette for Writers as well as dozens of magazine nonfiction pieces. He lives in Union, Kentucky.
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