Father’s Day idea: Ditch the tie and consider BBQ

If the way to a man’s heart is through his stomach, why do we buy our dads clothing for Father’s Day?  Specifically, neckties?  Skinny ones.  Fat ones.  Hideous polka-dotted spotted ones that should have been retired when disco died in the ‘70s.  Enough is enough.  Dads don’t crave ties; they want food.  During the summer months, dad will likely be prepping the grill for a barbecue.  And in the book, America’s Best BBQ, dads will find a virtual bible of the craft.

Barbecue lovers will appreciate the sheer depth of this book.  Authors Ardie A. Davis and Paul Kirk have a combined 100+ years of barbecue experience between them.  It’s a tough job but they have managed to eat their way to become authorities on the subject.  Kirk has won over 475 cooking and barbecue awards.  Davis, who has judged hundreds of barbecue contests, has even started an imaginary school that he dubbed, “Greasehouse University” Although it doesn’t (yet) have a physical campus, it may be one of the few places of higher learning where you’re encouraged to eat your homework.

In the book, Davis and Kirk offer up what they consider the 100 best BBQ restaurants in the country.  You may not agree with all of their selections, but few can deny the level of passion and genuine love they reserve for all things barbecue.  It’s a task they take seriously.  Witness the stringent judging criteria offered up at the beginning of the book: “You should be able to cut good barbecue meat with a plastic knife and fork.”  No doubt, these will be comforting words to dads across America who consider “Chinet” to be quality dinnerware.

Each BBQ location is chronicled with unique history and personal reflection by the authors.  Every spot has a story.  In their accounts, they come across barbeque restaurants that share space with gas stations, drive-in movie theaters and motels.  One joint’s sparse interior is described as “a textbook example of how not to package a restaurant.”  

Still, it’s mostly the food that matters here.  Every entry also includes a recipe that is distinct to the venue.  Alongside such traditional favorites such as brisket and ribs lie a few more daring choices.  How daring?  Well, in Reidsville, NC they found a joint that serves “BBQ Pig Salad.”  And then there’s the man in Arkansas who offered a recipe for  “Grilled Rattlesnake.”  Umm…honey? Could you pass the Tums?
 So then, what if dad doesn’t know his way around a grill?  Although that fact might cause his friends to question his manhood, don’t worry.  All is not lost.  The book’s “Barbecue Basics” section provides tips and advice on every phase of the process.  From choosing the right grill to recommended cooking times for various types of meats, everything is there for a barbecue novice to become a grilling legend in his own neighborhood (or his own mind).

In the end, if you still must buy your dad a tie this Father’s Day, consider two things: First, according to a 2008 Gallup Poll, less than 6 percent of men in the labor force wore a tie to work every day in 2007.  Secondly, and more importantly, most dads already own more neckties than Imelda Marcos owns shoes.  That is disturbing.  So clean off that grill this summer and get cooking!

 

Barbeque Turkey Breast (from Buckingham’s Smokehouse Bar-B-Q, page 107)

Serves 20 to 24

1 (9 to 12 pound) boneless 3-lobe turkey breast with skin on
Salt and black pepper
¼ cup Buckingham’s barbeque seasoning or your own rub
40 to 48 slices white bread
Sliced pickles, for serving
Sliced onions, for serving
Barbeque sauce, for serving

Season the turkey breast with the salt, pepper, and barbecue seasoning.  Preheat your smoker to 230 degrees F, place the turkey in the smoker, and cook for about 4 hours, or until the internal temperature of the turkey reaches 170 degrees F on an instant-read thermometer when inserted in the center or thickest part of the turkey.  Remove the turkey from the smoker and let rest for 15 to 30 minutes.

Remove the skin from the turkey and discard.  Put the turkey in a baking pan or dish large enough to hold it.  Using two heavy-duty dinner forks, shred the turkey breast.  Serve on white bread or a bun with pickles and sliced onion, with barbecue sauce on the side.