Singing the blues, slingin' the Q...

I've been less than posty the last couple of days, but with good reason.

This weekend is the 8th annual

Crescent City Blues & BBQ Festival. Four years ago I was brought on board to up the overall food quality, and reinvigorate the food operation. Well, there was one person booking the talent and the good vendors, and he was way overloaded. Over the last four years my life had changed dramatically, and so has the menu of this event.

Shemekia Copeland, tearing up the Camp Street stage yesterday.

This year we took an interesting approach- as the public cried for more straight up Q, we had a more ornate application process where interested vendors were asked what region of American BBQ their style reflected. So many nuances in this low country method that has attained high country status, and it all depends on which low country segment you are in. Tennessee, Carolinas, Kansas City, Texas, St. Louis...and then there is the great gumbo pot of Louisiana with Creole amalgams and our Cajun smoked meat traditions. 

Five days of sampling later... There was a new menu. I had the lousy task of informing several vendors that I did not have room for them this year. Worst thing in the world, I tell you. Most took it in stride. 

Here's the rub: 

(Pun intended! Ha!)

BBQ is both a strict discipline (go to Memphis in May, and see how serious the cook teams are) as well as open to interpretation. Because its all relative to where you call home, where your personal foodways were nurtured.

When I started on this project, I was knowledgable about methods and flavor profiles but I had to brush up on my regional details. I feel better about the menu this year (though, for the record, I still think last year was rather badass. Two words: pig. wing.)

But this year is the start of new things, the regional focus and I had some weather and other issues (rain! First time ever at this event!!) that exposed the weaknesses of our site and our setup (which has also changed since my first year).

It's a lot of work, this show, but it is typically a gorgeous couple of days full of some of the best fest food in town, cooked by great people who play well with others, respect the event site and make my job a les work-y.

Of course, I am glad today is the end of it. Because my feet are achy and I miss

My kiddo. Who, ironically, has not exhibited a fondness for barbecue.

Go figure...