Over the last 5-6 months, I have been reading about, watching BBQ shows, visiting BBQ forums and experiementing with varying recipes for rubs, sauces, glazes and brines in an effort to arrive at my own recipe for great BBQ. The one thing I have learned throughout all of this is that there are umpteen million variations of ingredients to make great BBQ added to other variables including equipment, prep, temp and personal touches.
It is not so simplistic as to take one winning recipe for a rub or sauce, use it and think you also have a winning recipe. I was listing to a podcast the other day where an award winning chef explained that he had no problem sharing his recipes with anyone including competing restaurants. He likened it to Picasso teaching his style to others and handing them the paints. The recipent can not imitate and come up with a Picasso work of art. All to say, a lot about preparing great BBQ is the personal hands on touch of the cook.
In reading through recipes in all the BBQ cookbooks I have accumulated, I find for example that the basic recipe for a rub is very similar throughout all these refereneces. My plight is then to take that basic recipe and tweak it to my liking. This is an ongoing task as I could never be pleased knowing I can always improve and do better.
Next weekend "Four Q BBQ" will be competing in the Silent Valley RV Park Competition in Banning, California. Our team practice is this weekend where we will be fine tuning our team entries.