“Because barbecue is connected so strongly to place, it has always inspired a certain amount of local chauvinism.”
The great food writer Calvin Trillin said that, in an essay titled “Barbecue and Home.” He went on to admit that as a native of middle America’s best barbecue country, the incomparable Kansas City, he has engaged in his share of “smoky braggadocio,” extolling the virtues of his hometown’s short ribs and beef brisket sandwiches as somehow superior to those found in every other region. And he’s hardly the only one — the people of Kansas City take their barbecue so seriously that there’s a Kansas City Barbecue Society . With a membership of more than 10,000, the KCBS is actually the world’s largest organization of barbecue and grilling enthusiasts and its reach is extensive. No doubt there are thousands of barbecue competitions held all over the U.S. where pit masters of every gender, race and age preside over magnificent meat preparation, but there are only about 300 contests that matter — the ones sanctioned by the Kansas City Barbecue Society. Happily, Birmingham’s barbecue festival has the KCBS sanction: In its fifth year, Stokin’ the Fire is an all-amateur barbecue competition for the region, in which 80 cook teams from Alabama, Georgia, Mississippi and Tennessee compete with their ‘cue. The winners will be decided by festivalgoers, who will cast their votes with dollars until their wallets are empty or the barbecue runs out, whichever comes first. After the winning cook teams receive $2,500 in cash prizes in the categories of chicken, ribs, dessert, best burger and people’s choice, the remainder of the money raised at Stokin’ the Fire will go toward the ongoing restoration of Sloss Furnaces, a national historic landmark.
Stokin’ the Fire is scheduled for 6-11 p.m. on Friday, Aug. 21, and 11 a.m.-11 p.m. on Saturday, Aug. 22. In addition to the barbecue competitions, the event includes a metal arts expo, the “Global Grilling” cooking demonstration and live music. Weekend passes are $20 for adults and $8 for children. Adult single-day passes are $10 on Friday and $15 on Saturday. Single-day passes for children cost $5. A family weekend pass, good for two adults and two children, costs $50.
The “Global Grilling” cooking demonstration is new to the festival this year, and marks an effort by festival organizers to broaden the palates of barbecue lovers. Beyond the age-old debate of whether central Alabama’s tomato-based sauces are superior to the vinegar-based varieties favored in northern part of the state, and beyond the perennial pork-versus-beef-versus poultry dispute, there are flavors from the rest of the world to consider. Which is to say, delicious arguments to be had. Samples will be available throughout the afternoon on Saturday when the following chefs and restaurateurs provide some perspective on how the rest of the world cooks out.
Saturday Cooking Demonstrations
Noon. • John Eager, Fuego Cantina
Cooking: Grilled, marinated steak tacos with cilantro-lime mayo, Pico de Gallo and fried jalapenos.
1 p.m. Pinder Singh and Aman Judge, Taj India Tandoori Grill, Curry House & Bar
Cooking: Chicken Tikka
2 p.m. Celestino De La Cruz and Tim Drummond, Drummond’s Hickory Grill
Cooking: Hickory smoked turkey breast, ribs and chicken - in white sauce, traditional red sauce and low-sugar sauce for special dietary needs.
3 p.m. Mike Kimble and George Luck, Elite Events (formerly Steppers and Walkers)
Cooking: Family famous ribeye.
4 p.m. George Sarris, The Fish Market
Cooking: Whole roast lamb
More music
Elsewhere in “Barbecue & Home,” Calvin Trillin ponders whether bona fide barbecue men — the kind of prototypical pit masters who transformed slow-cooked meat into high culinary art without bothering to build fine-dining establishments — would even feel wholly at home at barbecue competitions. Sure, their preparations were good enough to compete in any heat, but what about the quality of the party?
“Although a lot of the competitors have the deadly solemnity so often found in American hobbyists — so much so that a visitor is sometimes tempted to say, ‘Don’t you think you’re making too big a deal out of this?’ — the contests also tend to attract the party-as-a-verb crowd. The atmosphere can be what you might expect to find at a keg party given by the fraternity most likely to be thrown off campus before the end of the semester.”
Adding that particular flavor to Stokin’ the Fire is the following line-up of musical acts.
Friday, August 21
Hog Wild Music Stage (Main Stage/Cast Shed #1)
6:30 p.m. Todd Simpson
8 p.m. Culture Dred
9:30 p.m. Shemekia Copeland
Red Hot Water Tower Stage
6 p.m. Cajun Dance Instruction by ACME (Association of Cajun Music Enthusiasts)
7 p.m. - 11 p.m. T-Broussard/Zydeco Steppers
Saturday, August 22
Hog Wild Music Stage (Main Stage/Cast Shed #1)
1 p.m. Sharrif Simmons
2:30 p.m. Jon Black
4 p.m. The White Oaks
5:30 p.m. Mellowship
7 p.m. Nathan Peeks Band
8:30 p.m. Duquette Johnston & The Rebel Kings
10 p.m. Cowboy Mouth
Red Hot Water Tower Stage
11:30 am The Maysons
1 p.m. Rick Carter
2:30 p.m. Stuart McNair
4 p.m. Latin Soul Productions Dance Instruction & Performance
7:15 BBQ Cook Team Awards
Stokin’ the Fire is scheduled for 6-11 p.m. on Friday, Aug. 21, and 11 a.m.-11 p.m. on Saturday, Aug. 22. In addition to the barbecue competitions, the event includes a metal arts expo, the “Global Grilling” cooking demonstration and live music. Weekend passes are $20 for adults and $8 for children. Adult single-day passes are $10 on Friday and $15 on Saturday. Single-day passes for children cost $5. A family weekend pass, good for two adults and two children, costs $50. To purchase tickets, call (205) 324-1911 or visit www.slossfurnaces.com
The great food writer Calvin Trillin said that, in an essay titled “Barbecue and Home.” He went on to admit that as a native of middle America’s best barbecue country, the incomparable Kansas City, he has engaged in his share of “smoky braggadocio,” extolling the virtues of his hometown’s short ribs and beef brisket sandwiches as somehow superior to those found in every other region. And he’s hardly the only one — the people of Kansas City take their barbecue so seriously that there’s a Kansas City Barbecue Society . With a membership of more than 10,000, the KCBS is actually the world’s largest organization of barbecue and grilling enthusiasts and its reach is extensive. No doubt there are thousands of barbecue competitions held all over the U.S. where pit masters of every gender, race and age preside over magnificent meat preparation, but there are only about 300 contests that matter — the ones sanctioned by the Kansas City Barbecue Society. Happily, Birmingham’s barbecue festival has the KCBS sanction: In its fifth year, Stokin’ the Fire is an all-amateur barbecue competition for the region, in which 80 cook teams from Alabama, Georgia, Mississippi and Tennessee compete with their ‘cue. The winners will be decided by festivalgoers, who will cast their votes with dollars until their wallets are empty or the barbecue runs out, whichever comes first. After the winning cook teams receive $2,500 in cash prizes in the categories of chicken, ribs, dessert, best burger and people’s choice, the remainder of the money raised at Stokin’ the Fire will go toward the ongoing restoration of Sloss Furnaces, a national historic landmark.
Stokin’ the Fire is scheduled for 6-11 p.m. on Friday, Aug. 21, and 11 a.m.-11 p.m. on Saturday, Aug. 22. In addition to the barbecue competitions, the event includes a metal arts expo, the “Global Grilling” cooking demonstration and live music. Weekend passes are $20 for adults and $8 for children. Adult single-day passes are $10 on Friday and $15 on Saturday. Single-day passes for children cost $5. A family weekend pass, good for two adults and two children, costs $50.
The “Global Grilling” cooking demonstration is new to the festival this year, and marks an effort by festival organizers to broaden the palates of barbecue lovers. Beyond the age-old debate of whether central Alabama’s tomato-based sauces are superior to the vinegar-based varieties favored in northern part of the state, and beyond the perennial pork-versus-beef-versus poultry dispute, there are flavors from the rest of the world to consider. Which is to say, delicious arguments to be had. Samples will be available throughout the afternoon on Saturday when the following chefs and restaurateurs provide some perspective on how the rest of the world cooks out.
Saturday Cooking Demonstrations
Noon. • John Eager, Fuego Cantina
Cooking: Grilled, marinated steak tacos with cilantro-lime mayo, Pico de Gallo and fried jalapenos.
1 p.m. Pinder Singh and Aman Judge, Taj India Tandoori Grill, Curry House & Bar
Cooking: Chicken Tikka
2 p.m. Celestino De La Cruz and Tim Drummond, Drummond’s Hickory Grill
Cooking: Hickory smoked turkey breast, ribs and chicken - in white sauce, traditional red sauce and low-sugar sauce for special dietary needs.
3 p.m. Mike Kimble and George Luck, Elite Events (formerly Steppers and Walkers)
Cooking: Family famous ribeye.
4 p.m. George Sarris, The Fish Market
Cooking: Whole roast lamb
More music
Elsewhere in “Barbecue & Home,” Calvin Trillin ponders whether bona fide barbecue men — the kind of prototypical pit masters who transformed slow-cooked meat into high culinary art without bothering to build fine-dining establishments — would even feel wholly at home at barbecue competitions. Sure, their preparations were good enough to compete in any heat, but what about the quality of the party?“Although a lot of the competitors have the deadly solemnity so often found in American hobbyists — so much so that a visitor is sometimes tempted to say, ‘Don’t you think you’re making too big a deal out of this?’ — the contests also tend to attract the party-as-a-verb crowd. The atmosphere can be what you might expect to find at a keg party given by the fraternity most likely to be thrown off campus before the end of the semester.”
Adding that particular flavor to Stokin’ the Fire is the following line-up of musical acts.
Friday, August 21
Hog Wild Music Stage (Main Stage/Cast Shed #1)
6:30 p.m. Todd Simpson
8 p.m. Culture Dred
9:30 p.m. Shemekia Copeland
Red Hot Water Tower Stage
6 p.m. Cajun Dance Instruction by ACME (Association of Cajun Music Enthusiasts)
7 p.m. - 11 p.m. T-Broussard/Zydeco Steppers
Saturday, August 22
Hog Wild Music Stage (Main Stage/Cast Shed #1)
1 p.m. Sharrif Simmons
2:30 p.m. Jon Black
4 p.m. The White Oaks
5:30 p.m. Mellowship
7 p.m. Nathan Peeks Band
8:30 p.m. Duquette Johnston & The Rebel Kings
10 p.m. Cowboy Mouth
Red Hot Water Tower Stage
11:30 am The Maysons
1 p.m. Rick Carter
2:30 p.m. Stuart McNair
4 p.m. Latin Soul Productions Dance Instruction & Performance
7:15 BBQ Cook Team Awards
Stokin’ the Fire is scheduled for 6-11 p.m. on Friday, Aug. 21, and 11 a.m.-11 p.m. on Saturday, Aug. 22. In addition to the barbecue competitions, the event includes a metal arts expo, the “Global Grilling” cooking demonstration and live music. Weekend passes are $20 for adults and $8 for children. Adult single-day passes are $10 on Friday and $15 on Saturday. Single-day passes for children cost $5. A family weekend pass, good for two adults and two children, costs $50. To purchase tickets, call (205) 324-1911 or visit www.slossfurnaces.com
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