Barbecue and grilling season is the best time to replace the old whipped mule you call a set of tongs.
The BBQ Guru’s Bob Trudnak and I have played phone tag for an interview for years. This is mostly my fault but we finally nailed down a Q&A session earlier this week. He’s the main man for The BBQ Guru’s competition team and I asked him about moving into barbecue, what he likes to make, and his plans for getting into the World Food Championships so he can add a second WFC rib win to his belt.
Sometimes we get slow news weeks and I have to save up items just to give people a decent-sized post. This is not one of those weeks. From food competitions to seaweed beer and Doritos Roulette, there’s a lot to talk about.
In the latest round of legal flak aimed at Sriracha, a California judge has ruled in favor of the town of Irwindale. He decreed that the factory stop making “anything that causes odors” at Sriracha’s Irwindale facility. What this means to us hot sauce lovers possibly is less Sriracha on store shelves next year. Considering the sauce has gotten so popular Subway makes a Sriracha Chicken Melt sammich, this is kind of a big deal. Judge Robert H. O’Brien filing says, “[Huy Fong Foods] is to immediately make changes in its site operations reducing odors and the potential for odors” consistent with the city’s air quality mitigation measures. The factory processes fresh chilies for three months out of the year.
Since nobody bought me that Big Green Egg I asked for last Christmas, I’ve decided to win one. As part of National Barbecue Month, the KCBS is running a series of giveaways on Facebook, one of which is for said egg. Interested? Read on.