Interview with Backdraft Smokers

[Admin]

[FONT=Arial][COLOR=black][SIZE=2][FONT=Arial]Thanks to Donald Griffith from the Backdraft Smokers for taking the time to talk with me to share a few tips. The Backdraft Smokers have retired after 3 Time Mississippi State Champion titles as well as a Best Sauce a 1st Place Loin Ribs, and a 2nd Place Loin Ribs title at Jack Daniel’s World Championship Invitational Barbecue Contest. You can now find them back in [/FONT][FONT=Arial]Lynchburg[/FONT][FONT=Arial] every year cooking Hors d'Oeuvres. Visit here for tips and to purchase their cookbook: [URL]http://backdraftsmokers.tripod.com/[/URL][/FONT][/SIZE][/COLOR]


[SIZE=2][FONT=Arial][COLOR=black]GR: Tell me a little bit about yourself and the Backdraft Smokers[/COLOR][/FONT][/SIZE]
[SIZE=2][COLOR=black][FONT=Arial]DG: I am from [/FONT][FONT=Arial]Jackson[/FONT][FONT=Arial], [/FONT][FONT=Arial]Mississippi[/FONT][FONT=Arial] and a retired fireman after 27 years. The Backdraft Smokers competed for 14 years attending 12 contests a year. Now we just have fun judging events and eating the great food plus we have a catering business.[/FONT][/COLOR][/SIZE]

[SIZE=2][FONT=Arial][COLOR=black]GR: How did you learn your secrets that make your team a success?[/COLOR][/FONT][/SIZE]
[SIZE=2][FONT=Arial][COLOR=black]DG: Trial and error, experience, attending seminars at competitions, and the best thing that helped us was being a judge. How else are you going to compete if you don’t try every else’s product and understand the criteria? And just absorb everything along the way.[/COLOR][/FONT][/SIZE]

[SIZE=2][FONT=Arial][COLOR=black]GR: If you were having people over this weekend what would you cook for them?[/COLOR][/FONT][/SIZE]
[SIZE=2][FONT=Arial][COLOR=black]DG: depends on if your grilling or smoking and your time. If I am grilling it would be pork tenderloin, if I want an easy smoke it would be Italian chicken. For a more involved meal- I would smoke Baby Back Ribs. (You can find the recipe for his Sunshine Baby Back Ribs here: [/COLOR][URL="http://backdraft_smokers.tripod.com/bbqrecipes.html#babybackribs"][COLOR=black]http://backdraft_smokers.tripod.com/bbqrecipes.html#babybackribs[/COLOR][/URL][COLOR=black])[/COLOR][/FONT][/SIZE]

[SIZE=2][FONT=Arial][COLOR=black]GR: What's the name of your cookbook?[/COLOR][/FONT][/SIZE]
[SIZE=2][FONT=Arial][COLOR=black]DG: From the Firehouse to Your House[/COLOR][/FONT][/SIZE]

[SIZE=2][FONT=Arial][COLOR=black]GR: For anyone that wants to smoke a turkey for thanksgiving- do you have any tips?[/COLOR][/FONT][/SIZE]
[SIZE=2][FONT=Arial][COLOR=black]DG: I would inject some garlic chicken broth for one and the other would be to split the skin over the breast and put your rub directly on the meat then pull the skin back over the meat. For garlic chicken broth you can mix 8 to 10 oz of broth with 2 tablespoons garlic powder. Plus, Swanson’s makes a garlic chicken broth.[/COLOR][/FONT][/SIZE]

[SIZE=2][FONT=Arial][COLOR=black]GR: Do you have any commercial rubs or sauces you like?[/COLOR][/FONT][/SIZE]
[SIZE=2][FONT=Arial][COLOR=black]DG: I have a rub I use- its Tony Chachere's Cajun Rub but I like to use my own sauces.[/COLOR][/FONT][/SIZE]

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[Candy Berg]

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enjoy!