Sunday, 17 May 2009
We have had a great past few weeks! Catering bookings are up from a year ago and in this economic time that is a blessing! We just chose not to take part in the recession! The best marketing you can have if your in the food business is great product, great value and great service! Which we have always stressed from day one Does being a local family owned business have its advantages? YES! You get personal service, we take the time to meet with you to get details before your event if needed and on site you get the owners of Light My Fire BBQ catering over see the catering of your event.
Had a tough bbq contest in Pulaski TN at the Sun Drop BBQ contest. 16th in Chicken, 16th in Ribs, Pork and Brisket was in the 20s. Congrats to Smokers Wild and Team Allegro for 1st and 2nd respectfully. This year is a year where you have to be on top of every aspect of bbq to finish in the top 10, competition is too good and even trained culinary chefs from the best schools in the country understand that competition bbq is one of the toughest things to successfully compete in and has humbled a many a three letter or two word culinary trained chef.
Which transition me to back to May 2006 we just started our 2nd year of competition bbq and set up near a guy that just had a swagger about him and he seemed to know a few things we didn't... Which was a understatement! His name was Adam Perry Lang of Daisy May's BBQ in New York City. Adam Perry Lang trained at some of the finest restaurants in the world and a graduate of Culinary Institute of America. What we didn't know was that he was on a mission to bring the best bbq to New York City, which by the way I think he succeeded in a big way! I have heard nothing but rave reviews about his BBQ!
Adam Perry Lang recently wrote a book called "Serious Barbecue". I could almost tell you to throw away all your other books on bbqand just get this one book, but bbq is like jazz, there are many ways to get great results, so keep your collection, just don't loan this book out or I promise- you won't get it back!! Adam Perry Lang in "Serious Barbecue" approaches bbqin a way that very few have approached, trust me I have vast collection of bbq books and this book has set a new standard. Most books that write about BBQ are nothing more than a bunch of receipes that I doubt were ever really tested, they just needed to fill pages.
"Serious Barbecue" is THE new standard of barbecue writing with insite into theory of cooking bbq, a take on seasoning blends- not "rubs" as Adam does not like to rub spices into the meat. He even talks about that you really don't get a different flavor by using Apple or Hickory just a different depth of smoke on the meat, which I have never read till now! He seems to answer and refute alot of traditional ideas with a very analytical and logical conclusion. It also covers his experiances and travels in bbq and the high regard and inspiration for those that compete on the competition bbq circuit, with a section on cooking science and recipes for everything from the basic bbq meats to side dishes. Adam even has a wood chip or two on his shoulder about bbq and that you don't have to be in Kansas City or Texas to have great BBQ! I might object that New York is going to be the new capital of Q, but what Adam Perry Lang brings to the world in "Serious Barbecue" is a must read if you are even mildly interested in learning more about this very American food called B B Q!
Remember that contest in 2006 in Huntsville? Adam Perry Lang scored a perfect score for his Brisket... that's serious bbq!!! I have yet to be at a contest since then where anyone got a 180 for brisket.
