The Eager Eater

Finally the weather cooperated, the date was adhered to, and the smoker was dragged out. In case any of you don't know, I am on a team with a few other guys that last year started competing in BBQ competitions. We currently compete under the name "Gem City Smokers", and did OK in a few contests last year. We even placed 6th in the rib category last year at the Indiana State Championships out of 56 teams! We compete in contests sanctioned by the Kansas City Barbecue Society, and it has turned out to be a great way to spend some time together. We cook on a Lang 60 Deluxe, which is a fantastic smoker, and produces some great barbecue.

Anyway, last weekend we had a party for about 40 people at Mark's house in Oakwood (which means Mark had to get up early and start the fire). Lots of great friends were in attendance and they were treated to some pretty good 'que, if I do say so myself. Also, there was a plethora of fantastic sides...my favorite potato salad, cucumber and tomato salad, baked beans (with homemade bacon) and delicious desserts. There was also an appearance by one of my favorite sides, ramen noodle slaw. For those of you who haven't tried this (I assume very Midwest) specialty, it is a cole slaw , mixed with raw ramen noodles (yes, the  $.39  ones), and a dressing fortified with the seasoning packet. I know...it sounds crazy...it is delicious.  I ate it straight out of the bowl in the kitchen after the party was over. Thanks Molly.

Well...the air is warm, the cherry wood is cut, the rub is made, and there are lots of barbecues on the horizon. Life is good.

Eric

Pizza Battle: What is "Good"?

We have a regular group that gets together for an event called "The Off". It started about three years ago with  a rib-off, a battle between four guys for swine superiority. In the months and years following that epic battle, we have dueled over burgers, chili, desserts, grilled meats, and other meal categories. This Friday we tussled over pizza, and the results got me thinking...what is good?

The group brought forth the following entries:

• Roasted potato, white sauce and prosciutto
• Maple sausage, wild mushrooms and aged Italian cheeses
• "Ruben" pizza, with thousand island dressing, corned beef, sauerkraut, and swiss cheese
• Pears, prosciutto, caramelized onions, and Fontina

You know what? I liked the Reuben. What does that mean for me? Everything in my history says I should go for the pear pie, or at least the roasted potato. Every issue of Gourmet, Saveur, Cooks Illustrated, Food Arts and all the cookbooks I own tell me the Reuben is not the right choice. It is far too pedestrian...too ..."sandwichy".

But I'm hooked. The tang of the kraut. The richness of the beef and the creamy-island goodness of the dressing. Excellent. My buddy Drew got the idea from a bar we go to occasionally. They serve a similar pie with rye croutons on top. I have a strange feeling when I hear that, like the puzzle is complete.

So, what is "good"? Is it expensive? Is it creative? Is it technically sophisticated? Or, is it just tasty? As of today, I'm going for just tasty...with no apologies.