Championship grilling

May 22, 2008

The food I associate with summertime weekends is just as important as sun and fun. Together, these factors contribute to the mounting anticipation I feel as summertime approaches. Burgers, rotisserie-turned roasts and whole chickens, sticky ribs and buttery fresh corn are the foods that epitomize fantastic summertime weekends.

In the past, people like me have needed to work for their summertime grilling satisfaction. I’ve spent hours burning charcoal down until only embers remained, brined and marinated and rubbed meats with secret ingredients and then lovingly cooked the food, stopping often to baste and brush, hoping to produce great memory-making foods. Now, on almost any summer weekend, I can attend a championship grilling event where professional grillers make and sell ideal versions of these summery foods.

If you haven’t heard of it before, championship grilling is a ‘sport’ that’s perfect for people who like to eat ribs, inhale mesquite smoke and drink beer. It’s a macho domain that, although not athletic, is taken very seriously by those who participate. In fact, placing at the Memphis in May, Kansas City BBQ Society or Florida BBQ Association grilling events places any griller in the professional category and qualifies him or her to go to the world championships in Belgium (no, really, they do grill in Belgium. It isn’t only about French fries there). Here in Canada, we have some mighty fine grillers with a professional league of our own. Check out the Canadian Barbecue Association’s calendar of events for opportunities to get your fingers sticky this summer.

Hungry for more details about championship grilling? Delve into these online sources: