This podcast episode delves into the intricate world of barbecue and competition cooking, featuring a candid dialogue with David Stidham from Compart Durock. The primary focus centers on the nuances of cooking for historical figures and the authorship of barbecue traditions. Throughout our conversation, we explore the challenges and humorous anecdotes from competitive cooking, including the often tedious emphasis on presentation, particularly the use of garnish, which David critiques as an unnecessary distraction from the quality of the meat itself. Additionally, we engage in lighthearted yet profound discussions about personal culinary preferences and the ideal last meal, revealing insights into our shared passion for exceptional barbecue. Join us as we navigate these topics with seriousness and a commitment to the art of grilling. Links referenced in this episode: PaintedHillsNaturalBeef CompartDurock Companies mentioned in this episode: Painted Hills Natural Beef Compart Durock Miami Dolphins This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
