The first time Rob Reinhardt was exposed to real southern barbecue was on television. He was hooked on it after travelling to the southern United States and sampling it.
Reinhardt, who operates the Prairie Smoke and Spice food truck and catering business, participated in seven Ribfest events across Western Canada this past year. Rotary Clubs host the event as a fundraiser for their organization.
Reinhardt grew up on a farm in southern Saskatchewan, where barbecue is called grilling.
“Low and slow, where tough cuts of meat are cooked at temperatures of 225–250 F (105–120 C) for a long period of time is the real barbecue.
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Grilling refers to meat cooked directly over flame, while barbecue requires indirect heat so the meat gets tender before it burns,” he said.
This fall, Reinhardt became a world champion at the Jack Daniel’s Invitational Barbecue in Lynchburg, Tennessee.
His team was the last one to be drawn out of 80 American and three Canadian teams.
“The Jack is the most exclusive, prestigious barbecue competition in the world,” said Reinhardt.
Reinhardt’s Prairie Smoke and Spice team placed first in the Home Cookin’ from the Homeland category, an open category for the 20 international teams. His team topped all scores, including U.S. teams in the other competitions.
His group prepared Saskatchewan steelhead trout with maple chipotle glaze and grilled lemons served on a seven-grain pilaf with almonds and cranberries. It was accompanied by Canadian beef tenderloin with a roasted garlic cream sauce.
Barbecue is a family affair in the Reinhardt household, with his wife, Jacy, playing a major role.
“I have never won a full barbecue competition without her. She keeps coming back due to the friendships we’ve made.… My kids are at the age now we can bring them to events out of town and let them help, or at least trust them to stay out of the way during the intense turn in and judging period.
“What amazes me the most is how barbecue has brought the rest of my family together,” said Reinhardt.
His advice to the newbie is to get off the fence, give it a shot and start practising. Every barbecue competition is a weekend of cooking, hanging out and enjoying people who share the same passion.
Angie Quaale, a barbecue judge from Langley, B.C., who trains new judges, said many competitors take meat with them, so they know what they are working work with at a competition.
“Cooks who travel a lot rely on friends for assistance with their butchers in their towns. Barbecue is a great community in that way, the people are very helpful. But to be safe, I almost always travel with my own meat,” said Angie.
