FIRE IT UP!

Shawn Werner checks the progress of his chicken

There were some messy faces and hands and a whole lot of grins Saturday afternoon at Three Rivers Casino and Hotel for the Fire It Up! barbecue competition, where visitors and locals got to nibble on delectable samples and watch true masters at work.

There were no slackers among the 15 teams of competitors, who came from all over the state of Oregon.

The event was held in partnership with the Pacific Northwest Barbecue Association (PNWBA), a non-profit organization that reminds the uninitiated that real barbecue is an American tradition and should not be confused with what your dad produces after throwing a burger on the grill.

Barbecue is an art, and its practitioners are called “pit masters,” who, through time and careful preparation, produce smoky, succulent and, according to preferences, wet or dry, hot, sweet, spicy or tangy pieces of meat.

Shawn Werner of Springfield, heading the Pig Lickers Bar-B-Que team, sports finger tattoos that proclaim two important aspects of life: food and rent.

“Food has always been important to me,” says Werner. “I love to cook.”

Although easy with repartee, when it comes to barbecue, Werner is serious. Only two years into the barbecue game, he has created a sauce, or “oil,” which he markets in mock motor oil containers. An exotic and long list of ingredients make up a flavor profile that strikes a positive note with many event-goers.

“What do you think?” he asks as he watches someone take a bite of chicken. He breathes a little better after an affirmative nod.



For the complete article see the 07-18-2012 issue.

Click here to purchase an electronic version of the 07-18-2012 paper.

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