Old-School BBQ Legend Tests New-School BBQ Tech
This week’s guest article is by Ardie A. Davis, aka Remus Powers, a legend in the barbecue world. Davis is a well-respected barbecue writer, judge, and the founder of the American Royal International BBQ Sauce, Rub, & Baste Contest. He was inducted into the Barbecue Hall of Fame in 2016. If you would like to write a guest article for The Smoke Sheet, please get in touch.
Pundits will endlessly ponder why some people readily adopt new technology while others are either slow to adopt and adapt or just don’t do it.
A major misconception is that it has everything to do with age. There is one version or another of, “Old people don’t get it. Young people do.” Now and then you may see an older person who doesn’t have a mobile phone, for example, but millions of older people have mobile phones, iPads, laptops, or personal computers, which flies in the FaceTime of that ageist myth.
“Technology is already a central part of life for older Americans,” Brittne Nelson Kakulla reported in 2019 for AARP Research. Older Americans’ “connection with their devices is only expected to grow,” she continued. “By the year 2030, nearly 132 million Americans age 50 and older will spend upwards of $84 billion a year on technology products, a new AARP survey projects.”
Ardie Davis swears in judges at the 2021 American Royal World Series of Barbecue Open Contest. (Photo by Wai Chan)
In the barbecue arena, there’s no right or wrong as to whether you’re high-tech, low-tech, or no-tech, especially with respect to temperature maintenance. “Old Schoolers” use their hands to measure temperature and doneness, including pitmaster Tootsie Tomanetz of Snow’s BBQ. Others will readily try the next new thing and adopt it or reject it based on how it fits their needs.
New barbecue technology is worthy of lively late-night discussions around the barbecue pit amidst the aroma of meat fire perfume as pitmaster friends relax with libations, lamentations, and animated talk about all topics under the moon.
Ardie Davis smoked a brisket in a Weber Kettle and tested FireBoard’s smart thermometer with it. (Photo by Ardie Davis)
Here’s a story to add fuel to the discussion: It’s about a 14.76 pound Angus beef brisket, a high-tech barbecue tool, a grandpa, and a grandson. I’m the grandpa, standing about two months away from the octogenarian gate as you read this. The grandson is my eldest, Zachary Davis Krause, majoring in aerospace engineering at Kansas University.
Zachary is a certified KCBS barbecue judge with an avid interest in barbecue and spent his summer break interning at the headquarters of Kansas City’s highly successful startup FireBoard Labs. The company describes itself as, “A cloud-connected smart thermometer that you can check anywhere, anytime. Perfect for the kitchen or barbecue.”
My introduction to FireBoard was at the 2019 American Royal World Series of Barbecue at the Kansas Speedway, pre-COVID-19. Thanks to the generous hospitality of Jason and Megan Day of Burnt Finger BBQ, I have sampled generous helpings of fantastic “Burnt Finger” chicken, ribs, pork butt, and brisket, barbecued with tender loving care and attention to important readouts from their FireBoard smart thermometers.
Ryan Cooper checks out a Fireboard smart thermometer at the Burnt Finger BBQ site at the American Royal World Series of Barbecue. (Photo by Wai Chan)
I’m a mix of old school and lifelong learner. My meat fire education began with campfire hot dogs, then to my dad’s DIY brick barbecue pit until the pit wore out and he switched to a Weber Kettle. Along the way, I have burned through three 55-gallon drum smokers. Although I’d never throw bones at stick burners, kamados, pellet cookers, restaurant-style automated smoke ovens, or tomorrow’s latest new cooker, I am thus far at peace with smoking and grilling in my Weber Kettles.
Inspired by my grandson’s FireBoard enthusiasm and having feasted on “Burnt Finger” barbecue at the American Royal World Series of Barbecue with FireBoard founder Ted Conrad on several occasions, I contacted Ted and volunteered to try FireBoard at home with tutelage from my grandson and write about the results.
After Ted kindly agreed to my loan proposal, Zachary showed up a few days later with a complete FireBoard Model FBX2. Zach showed me how to set up the Bluetooth-connected app on my iPhone, plus the basics of charging the device and the use of the five probes. I was impressed to see that the FireBoard manual is in five languages — English, German, French, Italian, and Spanish. It is compatible with Amazon Alexa and Google Assistant, with tech support available online or via email or phone.
The Smoke Sheet team was happy to spend some time with Ardie Davis at the most recent American Royal World Series of Barbecue. (Photo by Sean Ludwig)
After trimming surface fat to less than an inch thickness, I dry-brined the whole brisket, point and flat attached, overnight in the refrigerator with Meathead Goldwyn’s new Red Meat Rub. When the charcoal was fired up the next morning, we put the brisket fat side up on the grill with no foil. We then inserted the FireBoard-connected shallow and deep probes, positioned the ambient probe, sprinkled the top side with DennyMike’s Cow Bell Hell seasoning for extra bark flavor, added charcoal, post oak chunks, and pecan chips, and lidded the cooker.
Although I’m not on speaking terms with Alexa or Google, I liked the convenience of satisfying my curiosity about how the meat was progressing by visually checking my iPhone or the FireBoard 5-channel readouts on a bench near my cooker. After about 11 hours on a hot August day, the deep probe channels showed that the brisket had reached FireBoard’s recommended 204 degrees Fahrenheit level of doneness. I removed the probes and meat from the cooker and let the brisket rest for an hour, before sharing the tender, flavorful results with family, friends, and neighbors.
Since the staff at FireBoard continuously tests FireBoard devices for quality control, I know my twice-used FireBoard will be put to good use upon its return home to FireBoard Labs.
Ardie A. Davis
Barbecue Writer, Judge, and Founder
This article was originally published in the September issue of Barbecue News Magazine
The FireBoard 2 Drive is the SMART BBQ thermometer with integrated Drive technology that helps you maintain precise temperature control of your grill or smoker. Remotely monitor up to six (6) temperature channels, set notifications, and configure custom Drive programs — to ensure your BBQ sessions are consistent and perfect every time. Get yours today!
—Texas Monthly released its highly anticipated Top 50 BBQ Joints list this week, with Goldee’s BBQ being named the new No. 1 in Texas. (Cover by Chelsea Kyle)—
HOT OFF THE PRESS
On Monday, Texas Monthly released its much-anticipated list of the Top 50 BBQ Joints in Texas. This list is updated every four years (read our feature about how the list is made here) and holds a lot of weight in the barbecue community, so many people were waiting to see what restaurants would make the cut. The top spot went to relative newcomer Goldee’s BBQ in Fort Worth, with Interstellar BBQ coming in second and Truth BBQ rounding out the top three. Texas Monthly also released its list of 50 honorable mentions as well. "Is Texas barbecue losing its soul, as some might fear?" writes BBQ editor Daniel Vaughn. "No. The staples aren’t going anywhere, and the rising generation of pitmasters prepares them as well as—and often better than—anyone ever has. The up-and-comers aren’t erasing anything; they’re adding to what we have and paying tribute to our culinary heritage by reinvigorating it. Welcome to the brave new era of Texas barbecue. The best is yet to come." READ MORE HERE.
Naturally, many other media outlets and experts have reported on the barbecue joints that topped the list in order to showcase why they made the list, including:
Paper City Magazine wrote about the stories behind Goldee’s BBQ (No. 1) and Panther City Barbecue (No. 10). READ MORE HERE.
Eater Austin wrote about Interstellar BBQ (No. 2), Leroy & Lewis (No. 5), and Franklin Barbecue (No. 7). READ MORE HERE.
KHOU conducted an interview with pitmaster Leonard Botello IV of Truth BBQ following the announcement of the restaurant landing at No. 3. WATCH IT HERE.
Chuck Blount of the San Antonio Express-News wrote about the backstory of Seguin-based barbecue restaurant Burnt Bean Co. (No. 4). READ MORE HERE.
Feges BBQ co-owner Patrick Feges and Houston Barbecue Festival co-founder Michael Fulmer joined CultureMap food editor Eric Sandler to talk through the list. LISTEN TO IT HERE.
Our friends from Tales from the Pits recorded a detailed reaction podcast to the Top 50 list, full of insights and recommendations. LISTEN TO IT HERE.
ADDITIONAL READS
Holy Trinity BBQ, a 2-year-old food cart that helped put Portland, Oregon’s barbecue scene on the map, will close its doors for good this Saturday.
J.C. Reid of the Houston Chronicle wrote about rural barbecue joints that will transport you back to older times, including Pat Gee’s Barbecue just outside of Tyler.
Baby Ribs, a popular barbecue food truck in Lockport, NY, is opening a new brick-and-mortar location.
Jersey Shore BBQ closed its Belmar, NJ location recently, but owner Doug Walsh said his Point Pleasant Beach location will remain open and become the focus of the business.
Burro & Bull, the barbecue operation that earned acclaim at the Conservatory food hall in Houston, is taking over a former Corky’s BBQ location.
New York-based vegan BBQ operation Pure Grit BBQ launched its first pop-up in Brooklyn, with plans for more future pop-ups.
Major BBQ chain Dickey’s Barbecue Pit announced plans to open 15 additional locations in Singapore.
Thank you to our sponsor DennyMike's, which offers outstanding seasonings and rubs for every situation. Learn more about DennyMike's here.
—WFAA interviewed the team behind Goldee’s BBQ right before they were named No. 1 in Texas.—
WATCH
Goldee’s BBQ Profile Just Before Being Named No. 1 in Texas — WFAA
Just ahead of the release of the Texas Monthly Top 50 Best BBQ Joints list, WFAA stopped in to talk with the folks from Goldee’s BBQ. Little did they know that Goldee’s was about to be named the No. 1 BBQ joint in Texas. Goldee’s was started by five childhood friends from the Arlington area. After working at some of Texas’ best barbecue spots in Austin, the friends moved back to the DFW area to open their own restaurant and follow their dreams. WATCH HERE.
LISTEN
Andrew and Bryan from Tales from the Pits — Kevin’s BBQ Joints
In this episode, host Kevin Kelly chats with Andrew and Bryan from Tales from the Pits about their recently released top 20 Texas BBQ Joints list. They go over the criteria, methodology, and creative tactics to do incognito visits. There is a ton of inside information and you will learn so much from this discussion. LISTEN HERE.
READ
Weber's New American Barbecue: A Modern Spin on the Classics — Jamie Purviance
To define American barbecue as “ribs and roasts cooked low and slow in the Southern-style” doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation — an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives — and each time we do, the meaning of barbecue changes a little. Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American Barbecue celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime — barbecue. ORDER HERE.
—Pitmaster Bradley Robinson shows you everything you need to know about making delicious brisket on a Weber Kettle grill.—
Brisket on a Weber Kettle
By Chuds BBQ
In this fun video, pitmaster Bradley Robinson (aka Chuds BBQ) takes a trip to New Hampshire and shows off how to make a fine brisket on the Weber Kettle. For context, a lot of people getting into barbecue think you might need more smoker horsepower to correctly smoke a brisket but if you know what you are doing, you can do it with a Weber Kettle. Robinson preps a 12-pound brisket and shows how you cook it with indirect heat (using a blend of charcoal and wood chips) with the fat cap of the brisket up.
—Brett's Backyard Bar-B-Que will be hosting an exciting event this weekend with other top BBQ joints.—
October 24, 2021: Brett’s Backyard Bar-B-Que Third Anniversary — Rockdale, Texas
The Brett’s Backyard Bar-B-Que Third Anniversary celebration is set to be held on October 24th in Rockdale, Texas. Kerry Bexley, owner of Snow’s BBQ in Lexington, will be the Grand Marshall for the event. The celebration will feature over 40 BBQ joints from across Texas and beyond, including 2M Smokehouse, Blood Bros BBQ, Harp Barbecue, Heritage Barbecue, and many more. MORE INFO HERE.
November 5-7, 2021: Austin Food and Wine Festival — Austin, Texas
The Austin Food + Wine Festival returns in April to spoil your palate with a handful of global and nationally renowned talent. This 3-day weekend in the culinary capital of Texas is the epitome of high spirits, with a packed schedule of hands-on grilling demos, tastings with top pitmasters, chefs, and sommeliers. Plus, there will be interactive demos and panels. MORE INFO HERE.
November 6, 2021: Troubadour Festival — Celina, Texas
The first-ever Troubadour Festival will feature an all-star lineup of musical acts and BBQ joints from all over Texas. More than 40 of the best BBQ joints in Texas (many on the Texas Monthly Top 50 list) will be there slinging smoked meats, so don't miss out. MORE INFO HERE.
November 11-14, 2021: KCBS World Invitational — Shawnee, Oklahoma
The Kansas City Barbeque Society’s biggest event for the rest of the year is the third annual KCBS World Invitational Barbeque Competition in Shawnee, Oklahoma. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event has been elevated and made bigger, with three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.
November 13, 2021: Holy Smokes: Lowcountry BBQ Festival — Charleston, South Carolina
The Holy Smokes BBQ Festival from Home Team BBQ, Swig & Swine, and Robert Moss will be held November 13 in Charleston. The big new event will include pitmasters from around the country including Chris Lilly of Big Bob Gibson BBQ, Patrick Feges and Erin Smith, Feges BBQ, Billy Durney of Hometown BBQ, Matt Horn of Horn Barbecue, and Rodney Scott of Rodney Scott’s BBQ. MORE INFO HERE.
November 20, 2021: Tex Mex BBQ Festival — San Antonio, Texas
This event will be full of the best food, education, and entertainment ever assembled in one spot. The menu will be masterminded by Miguel Vidal of Valentina’s Tex-Mex from Austin, Tx. The food will be executed by some of the most talented pitmasters, chefs, and cooks coming in from all over the nation. Mark your calendar for an amazing experience! MORE INFO HERE.
December 10-12, 2021: Jacksonville BBQ Fest — Jacksonville, Florida
The inaugural Jacksonville BBQ Fest is happening this December at TIAA Bank Field, home of the Jaguars. Don’t miss this chance to grab an ice-cold brew and sample pure smoked bliss from award-winning pitmasters from across the country. MORE INFO HERE.
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