BBQ in America - The Rules

BBQ is a uniquely American cuisine.  What makes this country embrace the very essence of this culinary experience is that it's popularity is based largely on your hometown-backyard cooks.  You will not find it on many 4-star restaurant menus or featured by international culinary award winners.  But you will find it in every hamlet, town, neighborhood in America.  Every cook who has fired up the magic smoke has his (and yes her) own secret ingredients for rub, sauce and cooking for success.  Much like the American spirit - it can't easily be defined, categorized or "owned" by any one organization, area or ideology.

Now that you're teary eyed and feeling so Patriotic for owning multiple BBQ grills, let's bring a little sanity to this chaos.  While it's true that the real BBQ hero is the backyard boss who cooks for the family or bowling team, they are NOT the focus of this soon to be award winning expose.  Fortunately, many of those cooks took their skills and passion from the backyard to open a local restaurant.  They successfully figured out how to apply those same wonderful techniques to an entire cow rather than just a side of brisket.  To you we bow our heads in humble appreciation of your craft.

For every competition their must be rules.  After all this is not FIFA officiating.  We want to judge fairly and openly.  So to appear in this series of BBQ in America posts you will be judged by the following:

1. BBQ only - no, not grilling, baking or sauteing.  We're talking indirect heat, flavored smoke and patience.
2. Red Meat only - while we appreciate the fact that fish, seafood, vegetables, desserts and other non-carnivorous items can be flavor-enhanced over the grill, it doesn't matter and will not be included in the judging.  We're talking pork spareribs, brisket and pork shoulder/butt as the major areas of focus; however, beef steak, chicken, turkey, sausage and various wild game will definitely be considered.
3. Sold in commercial quantities - So BBQ contests, carnival cook offs, Uncle Fred's picnic, etc. will not be considered unless of course Uncle Fred wants to slip the panel of judges a few racks of ribs for "special consideration".
4. Deducts for weird "special ingredients" like chocolate, peanut butter, MSG and other Frankenstein concoctions that your average neighborhood cook would not consider feeding their families.
5. Bonus points for great sides like pinto beans, potato salad, corn, etc. More pluses for great BBQ sauce.  I prefer the spicy but sweet is acceptable.

What that said: LET THE JUDGING BEGIN!