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Barbecue Champ
-
Southern Living Magazine, April
2006, Florida Living Section, pp. 16-19 |
 |
Graduating from a prestigious culinary school
doesn't guarantee you'll win a barbecue competition. Byron Chism
admits that truth with a good-natured laugh, describing his first
steps into the hotly contested world of cook-offs.
Know, before you read on, that since 2001 Byron has been listed
every year as one of the top 10 cooks designated by the Kansas City
Barbeque Society, which is the largest sanctioned organization for
the bestowing of such honors. Know, too, that the field encompasses
some 6,000 members. He's a true winner in the field -- now.
"I thought these guys were just out there having fun...."
[more] |
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Unca
Duke's Geaux Jus
& Bad Byron's Butt Rub
- by Margit Bisztray -
Coastal Homes & Lifestyles, 04/08 |
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Vinegar, chilies, garlic: put them all together and
what do you have? If you’re anywhere Duke Bardwell and Byron Chism
can reach, you’ve got Unca
Duke’s Geaux Jus: a premium pepper sauce made from a honey-infused
balsamic
vinegar and white balsamic vinegar with whole garlic cloves and
chili peppers.
Geaux Jus is French for “go juice.”
“Happy mouth, I call it,” says Bardwell. “That
heat that only mellows with age.”
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 [more] |
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The rise of competitive BBQing - By Darren Rovell -
ESPN.com |
 |
With its recent purchase of the National Hockey League's television
rights, OLN is showing signs that it might push to become a major
sports network. Whether that ever comes to fruition might depend as
much on beef on grills as skates on ice.
This Saturday at 10 p.m., OLN is airing the season finale of its
original program, the "All-Star BBQ Showdown." It's the culmination
of a series of nine grill-offs between professional and amateur
chefs for the right to be called the best barbecue chef in America.
Think "World Series of Poker" meets "Iron Chef."
Like the growing professional competitive eating circuit,
competitive barbecuing is now one of the faster-rising sports in
this country. The Kansas City Barbeque Society (KCBS), a 20-year-old
....
[more] |
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Ray Basso's Podcast interview with Byron
Chism - Monday, 31 October 2005 |
 |
"Byron has become one of the most well known BBQ cooks in the
country....
[click here]" |
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Byron's Trophy Room
-
BBQtv - Added
to
YouTube.com
March 16, 2008 |
 |
"Byron Chism has the most diverse collection of BBQ
trophies from ten years of competing...[click here]" |
