Put away the wipes if you’re attending this weekend’s RibFest in Port Moody. Because good barbecue will have you licking all the sauce and juices clean from your fingers, lips, chin and cheeks.
That’s the advice from the city’s resident BBQ expert, Rusty Johnson, a nationally ranked Q champion.
“I never tell people to use napkins. If the BBQ is good, you won’t be messy.”
Barbecue smoke isn’t just in Johnson’s eyes, it’s also in his blood after his family spent some of his formative years in Texas, where barbecue is almost a religion after, well, religion and football. When his dad got a smoker, he got one too. And when he discovered BBQ competitions on TV, his own competitive juices started running. He now has to rent a warehouse to store his 18 barbecues.
Johnson, who won’t be at this weekend’s event because he’ll be competing at the national hamburger championships in Edmonton, says the keys to great Q are practice, patience and developing a “feel” for the meat to know when it’s done to perfection. And a great griller won’t hide their brisket or shoulder under a thick slathering of sauce.
“Really good BBQ doesn’t even need sauce,” Johnson says. “You want to bring out the natural meat flavour. The smoke should get your taste buds going. Anything else and you’re masking a bad meat or poor cooking quality.”
Experienced BBQists will know what type of wood to use to fuel their fire; a lighter wood is good for more delicate meats like pork or chicken while a stronger wood such a hickory is perfect for richer meats like beef.
Side dishes can also factor into the overall BBQ experience, Johnson says.
“Heavy meats go really well with acidic side dishes like vinaigrette salads or coleslaws because they cut through the fats,” Johnson says. “They’re refreshing.”
Onions and pickles are also good for cutting through the sweetness of sauces, he adds.
And to wash it all down, nothing does that better than beer, Johnson says. But not just any beer will do.
Heavier meats like brisket pair well with rich beers like stouts and IPA’s while lighter meats go well with citrus-style beers and rich pork dishes should be accompanied by a pale ale.
But the most important aspect of a great BBQ, Johnson says, is sharing it with friends, of which there will be thousands this weekend at Rocky Point Park.
“If you can cook something perfectly for 12 hours and have all your friends try it, the reward is so good,” he says. “You don’t hear anybody get excited about grilling a carrot, but a rack of ribs gets people excited.”
• The third annual Port Moody RibFest takes place today (Friday) through Sunday from 11 a.m. to 9 p.m. at Rocky Point Park. In addition to lots of mouth-watering food smoked and grilled by competitive BBQists, there will be craft beer, live music and family activities. Admission is free. For more information, go to www.portmoodyribfest.ca.
