NAME: Keith Emms
TEAM NAME: Bald BQ
HOW LONG HAVE YOU BEEN INVOLVED WITH BBQ: 6 years
WHO DO YOU COOK WITH, HOW MANY PEOPLE ARE ON YOUR TEAM: My son Zach and his friend Drew. Brothers, sisters in laws and nieces and nephews at the Bash
HOW MANY COMPETITIONS HAVE YOU COOKED IN: 20+
HOW DID YOU GET YOUR START IN BBQ: My wife bought me a cookbook by Paul Kirk. There was reference to the KCBS website. I went and looked at the site, and saw a competition in Pacific, MO. Decided to give it a try.
WHAT DO YOU REMEMBER MOST ABOUT YOUR FIRST COMPETITION: The heat. It was so hot, my beer wouldn’t stay cold. Also, we had no idea what we were doing. The teams near us were so helpful and accommodating, it was like were friends, and we had just met them. We also took 1st Place in Brisket. Still can’t believe that.
WHAT ADVICE DO YOU HAVE FOR NEW COOKS: Have fun. Ask a lot of questions and don’t get discouraged.
WHAT IS YOUR COOKING STYLE AND COOKER OF CHOICE: I have been cooking on UDS, Ugly Drum Smoker, before they became popular and all the rage.
WHAT IS YOUR FAVORITE COMPETITION MEAT? WHAT POINTERS DO YOU HAVE FOR COOKING IT: Ribs are my most favorite.
Pointer: Make sure to take of the back skin and don’t boil them first.
FAVORITE ST. LOUIS BBQ SOCIETY EVENT: Wildwood Bash
BBQ ACCOMPLISHMENT YOU ARE MOST PROUD OF:
Grand Champion at the Alton Blues, Cars and BBQ event.
1st place Ribs and 1st place Pork at the Bash
HOW DO WE GET A HOLD OF YOU: