|Banner advertisements by bbqads.com|
In Reply to: Re: 2014 posted by John in RVA on February 20, 2013 at 18:46:54:
Regional differences certainly play a part in it, but I don't think the Kansas City style pitmasters teaching people around the country how we do it here is the culinary equivalent of emerald ash borers moving in. It's just a style of barbecue. People will like it or they won't. But if cooks in the other regions aren't putting the same effort into spreading their preferred gospel of barbecue, well, it's their fault if theirs fades.
And, it's really not beyond the realm of possibility that the average American in 2013 just likes lots of rub and sweet barbecue sauce better than a simple, mostly dry piece of meat. Our tastes have changed a lot just in the last couple generations. I imagine to a lot of people (probably most who don't barbecue as much as we do), Grandpa's salt, pepper and hickory brisket just doesn't taste as good to people raised on more complex flavors. Grandpa's burger with a single slice of tomato isn't going to wow anyone anymore, either. That doesn't mean one style is right and one style is a blasphemous affront to Grandpa's memory. It just means people like what they like, and we as competitive cooks can use that information as we please.
But, if reps are telling judges even something as seemingly innocent as "candied ribs win all the time," then they're doing a disservice to everyone. In fact, they're screwing it all up. People are influenced by that stuff.
The BBQ Forum Home Page