Cool Dads like it hot!

She says:

With Father’s Day this weekend, it seemed the perfect thing to write an ode to the barbecue. Certainly in this part of the world anyway, Dads are generally the ones who own the grill in most houses. I know my Dad was the grill master when I was growing up, and Martin has taken things to another level entirely, having both his grill and his smoker BBQ rig. Perhaps there is a male affinity for that most primal of activities, cooking over an open fire?

I think Dads like barbecue because it is straight-forward and approachable. You can try all you like to dress up the barbecue experience, but somehow the down-home nature of it always sneaks in and I think that is much of its charm. If the non-barbecuer in the family wants to play with the accompaniments and jazz things up, then that seems to work the best leave the grill maestro to work his own magic outside. (This is another part of the allure for Dads, I think – I remember a joke that said the only time Dad really got to be in charge was at the grill and on the dance floor!)

For those of you who are buying Father’s Day presents, grilling provides a perfect area to delve into, as there are a plethora of gadgets and gizmos to enhance your capabilities and creativity. Many of them are not even expensive, which is nice for a change. Tongs, skewers, grill plates, smoking chips, even aprons and cookbooks are available in abundance. Or perhaps you just need to get Dad a patio chair so that he can watch his work in progress? (We did that one year I think that was the summer my Dad taught me how to mow the grass… perhaps so he could use the chair even more?)

If your Dad is not a BBQ specialist, well then I hope at least if he gets a tie it is because he especially likes them. Dads should get spoiled just as much as Moms do on Mother’s Day, don’t you think?

If you have someone in your life like I have Martin, someone who has been bitten by the “BA-be-cue” BUG (as in that real down-home style of smoking that requires much more time spent around the BBQ itself) then well, I hope you too have a hobby. While they are philosophizing about woods and rubs and sauces and cuts of pork, you can be out gardening or reading or otherwise just waiting till they bring their delectable fare to the table. This year for Father’s Day I got Martin a “pig tail” meat flipper gizmo that he can use while he is at the Smoke on the Water BBQ Competition down by the dolphin statue at the lake. I know he will be having fun with his teammates as he prepares his meat over those coals on the rig (his BBQ has license plates, it is so big!). Meanwhile, “back at the ranch”, I will pull some radishes from the garden to make a potato salad and wait for him to return with the meat – satisfying that age-old tradition of having the man bring home the bacon.

He says:

This year there are 13 teams from USA, Alberta and BC competing for bragging rights and a bit of money price too - I will be one of those! Look for “The Commie Squealers”

There is something really down to earth / red-neck-ish about the competing circuit. The barbecue scene is filled with colorful open minded people who will share just about anything with anybody who asks. Obviously no recipes will be given out as some of those have been perfected over many years and are top secret. Please stop by on Saturday or Sunday this weekend and come see what smoking BIG is all about.

This is the a rub I plan on using to win big!

1 portion salt

1 portion sugar

½ portion chili powder

½ portion paprika

¼ portion garlic powder

¼ portion cinnamon

¼ nutmeg

¼ ginger powder

¼ ………….

¼ ………….

What? did you really think I would actually give it to you! No way!

Improvise try things out and make sure to write it down when you do it so you can redo it exactly the same way once you find a winner!

This is the link for the competition: www.kelownabbq.ca

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.