CORPORATE TEAM BUILDING WITH BARBECUE

Tonight’s Team Building corporate class was sponsored by a sales team from Bayer CorpScience. The team of 16 reps are from various parts of the country (I believe 8 different states), and are here in Kansas for a conference. This was possibly the most fun that I have had teaching a class this year! This “rambunctious group of rebel rousers” was brimming with enthusiasm and made the class very entertaining. Speaking of entertaining, I would like to thank Mark “Marinate” Grainer of Iowa for providing most of that entertainment.

We got to work right away by dividing everyone into teams. Each team then created their own signature rub. From there the teams received one slab of ribs which they seasoned with the rub they created. The ribs were put on the pit as they would be submitted later for judging. We then moved on to discussing how to trim and season, as well as cooking times and temperatures for briskets, pork butts and chicken. This information went a looong way for some that enjoy using a good “marinade”.

Break time! The KCBS certified judges began to arrive as we took a break and ate dinner. Amongst the certified judges that helped were Paul and Tracy Satterfield of the Great American Barbecue and Bob Carruthers of the Forbes Barbeque Society in Australia. As everyone ate it reminded me of quiet time in kindergarten. Could it be that they really enjoyed the food? Yep, the empty pans confirmed it.

After dinner we took the ribs off of the pit and discussed presentation for turn in boxes. Each team received a turn box and the slab of ribs that they seasoned earlier. The air was filled with elation from the flavors of the final products that were produced. After being sliced and sampled, each team submitted there “tour de force” for judging like proud parents in a spelling bee. This is how each team faired;

6th place with 122 points – Redneck Raiders

5th place with 129 points – Rub It Out

4th place with 130 points – Rib Dr.

3rd place with 133 points – Magic Jack

2nd place with 134 points –There’s the Rub

1st place with 136 points – Boss Team

Congratulations to Jeff Hensley of Iowa, Barry Lewis of North Carolina, and John Carlson of North Carolina for taking first place honors with their ribs!

Thank you to Lon Crager from Bayer CorpScience for setting this class up, Paul and Tracy Satterfield of the Great American Barbecue, Bob Carruthers of the Forbes Barbeque Society in Australia, and all of the team members from Bayer CorpScience that participated! You really are a special group of people!

BARBECUE SAUCE DEMO FOR K.C. MASTERPIECE AT THE AMERICAN ROYAL

It's the number one barbecue sauce in Kansas City!

I want to thank the 80 to 90 people who attended my barbecue sauce presentation sponsored by K. C. Masterpiece at the American Royal Barbecue contest today. It was the groups participation that made creating this barbecue sauce a success! I hope you enjoyed it as much as I did. Here is the recipe that we created.

 K. C. Masterpiece Demo BBQ Sauce

1 cup light brown sugar, packed

2 tablespoons chili powder

1 tablespoon restaurant grind black pepper

2 teaspoons rubbed sage

1 teaspoon allspice

1 teaspoon granulated garlic

1 teaspoon salt

1/2 teaspoon ground clove

1/2 teaspoon chipotle powder

1/4 teaspoon ground mace

1/2 cup white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Soy sauce

1-32 ounce ketchup

Combine all of the dry ingredients in a non-reactive saucepan. Blend in the liquid ingredients. Stir dissolving the dry ingredients. Blend in the ketchup. Bring to a boil, being careful; when ketchup boils it pops so be careful. Reduce the heat and simmer for 30 minutes. Adjust seasoning to taste. Use the sauce warm or chilled.

Makes about 6 cups.