Spending 40 years in the meat industry shows me how much things have changed. Watching new trends come and go is crazy, but some things never change, like the importance of quality and skill. Knowing exactly where the meat comes from and how it is processed matters if you’re aiming for something truly delicious.
Being a meat cutter isn’t just slicing up beef or pork; it’s an art form. Each cut has its story, and you gotta know the significance behind each piece. It takes patience and precision, almost like crafting a work of art. That dedication comes in handy when picking out the perfect cut for whatever special occasion you’re planning to cook.
With four decades of experience under my belt, there’s no shortage of stories or insights to share. I mean, I’ve dealt with everything from supply chain hiccups to the rise in demand for organic meats. It’s been a ride figuring out how to navigate tricky situations while keeping the quality top-notch.
Part of being in the industry for so long means being committed to sustainability. Making sure we’re doing our part for the planet becomes essential. When you care about the environment, it reflects on the choices you make in the shop too. It’s all about leaving things better for the next generation of meat lovers.
Mastering the Art of BBQ: Tips from an Award-Winner
Competing in BBQs isn’t just a hobby—it’s a full-blown passion. Every contest, every grill session, it all adds up to a lifetime of mastering the art of prepping and seasoning that perfect Prime Rib for the holidays.I remember my very first competition, just nervous energy and the smell of hickory—you never really forget it.
When picking out the best cuts for BBQ, it ain’t just about what’s popular. Take brisket for instance—you want one with a marbled texture, something that’ll melt right in the smoker. The quality of your cut can make or break your BBQ game, trust me.
Over the years, I’ve picked up plenty of techniques to elevate anyone’s BBQ skills. It’s not about doing something fancy; it’s about nailing the basics, like maintaining a constant temperature and figuring out how each wood chip can change the flavor of your meat.
Winning awards has been cool, but it’s also about learning from others in the field. It means sharing ideas, picking up new tips, and applying them to my own BBQ quests. Those trophies are great reminders, but the real win is the knowledge gained and shared.
BBQing is about community. It’s about friends, family, and food coming together. That’s where I find my joy, not just in the accolades but in the shared experience. The way the neighborhood gathers when the grill’s fired up—I wouldn’t trade that for anything.
Empowering Others to Cook Like Professionals in Their Backyards
Sharing what I’ve learned over the years is probably one of my favorite things. Nothing beats seeing someone set up their grill and nail that perfect cook. It’s like passing on a secret that brings so much joy and satisfaction.
Let’s talk about tools of the trade. Anyone aiming to up their BBQ game needs the right gear. A solid set of knives and a reliable smoker are the backbone of any serious backyard cookout. Investing in quality tools can make all the difference in your cooking experience.
Then there’s the prep work. You gotta get hands-on with your cuts. Marinating meat well before cook time not only enhances the flavors but also tenderizes each piece, making every bite memorable. It’s those small steps that add up to have a big impact at the end of the day.
One of the most rewarding parts is seeing folks gain confidence in their cooking. It’s about empowering each other to try new techniques and not being afraid to mess up now and then. Each mishap is a stepping stone to improvement. Fail fast and improve your skills sooner.
Lastly, the community aspect can’t be overstated. Barbecuing isn’t just an individual affair. It brings people together, fosters connections, and creates lasting memories. Whether it’s sharing recipes or just sitting back and enjoying a cold one while the meat cooks, it’s about experiencing life together through food.
If you any question please leave a comment below.
Smoke on
Rolland
Your passion for the meat industry and BBQ is truly infectious!
It’s inspiring to hear about your 40 years of experience and how you’ve seen the industry evolve while maintaining a focus on quality and skill. Y
our insights into the art of meat cutting and the importance of sustainability are particularly valuable. I love how you emphasize the community aspect of BBQing—it’s not just about the food, but the shared experience.
My question for you is about your award-winning BBQ techniques: what’s one piece of advice you’d give to someone looking to elevate their BBQ skills to the next level? Thanks for sharing your knowledge and keeping the BBQ spirit alive!
Hi Shaun,
Thanks for the very important question.
IF you are serving a special meal at home or doing a competition I would start with good quality meats.
Remember the quality grading of meat goes like this, from least to most desirable.
Noroll,Select, Choice, Prime and Waga. Choice or higher is my preference
I would add that a well-made wireless temperature thermometer will be the best way of keeping an eye on your cooks without having to keep opening the lid to your smoker. I use the RFX made by Thermoworks.
Rollin Smoke Low and Slow
Rolland