Who are we?
Bart’s Blazin’ Q was established in 2006 by Dave and Deny Bart. The passion for BBQ ultimately led to opening a Gourmet BBQ Retail Shop in the Livermore Tri-Valley area from 2011 to 2018. We have bottled our award winning BBQ sauce and are very excited to share it with you. More information forthcoming about upcoming internet sales.
Dave on BBQ
Dave learned a long time ago, thanks to his dad, that great tasting BBQ wasn’t cooked on a gas grill; it was cooked over charcoal. Dave says the smell of the burning charcoal takes him back to his childhood days when his dad would fire up the BBQ. As the years rolled on, Dave discovered the art of cooking BBQ low and slow using both charcoal and hardwoods. This gives the meat that distinct barbecue flavor, and best of all, it turns a relatively tough piece of meat in to a tender mouthwatering experience.
What is Low and Slow?
Let’s clarify this. If you take a tough piece of meat, let’s say a pork shoulder, put it in the BBQ at 350 degrees, and cook it until it’s done, say 170 degrees internal temperature, what you will end up with is a tough/chewy piece of pork. Not good. Now let’s take that same roast and cook it in a BBQ smoker at a temperature of 225 degrees until an internal temperature of 199 degrees is reached, which should take about 12 hours. Cooking this way causes the connective tissues in the meat to melt away, leaving you with a smoky flavored piece of meat that is both tender and juicy…now you’re talking BBQ.
Let's talk about Competition
Dave and Deny also compete in BBQ. These events are sanctioned by the Kansas City Barbecue Society, and are held throughout the United States, but so far we have only competed in Northern California contests. The contests consist of cooking four competition meats, which are chicken, pork ribs, pork butt, and beef brisket. All the meat has to be cooked on site, which means we are cooking all night, so the smoker gets fired up around 8:00 PM on Friday night. The first turn-in time is 12:00 PM on Saturday afternoon for chicken. Then it’s ribs at 12:30, pork at 1:00 and brisket at 1:30. Since all four meats cook at different times, it’s all about timing. You have to take into consideration the weight of your meat and how long it will take to cook. The goal is to cook your meat to perfection early enough to let it rest before placing it in the turn-in boxes.
There’s also presentation here. We have to present the meat in a manner that makes the judges say “WOW”, which can sometimes be a feat in itself. Deny is the master of the turn-in boxes. She will take up to two hours to garnish four boxes. It is then up to Dave to place the meat in the boxes. Deny then takes each box to the judge’s tent, and after all four boxes are turned in, it’s time to relax. Then it’s awards time. That’s where we all gather and hope we get to “walk”. That’s the saying when your name gets called for placing in one of the categories.
Bring It On!
Our first contest was in Modesto CA in 2007. Dave had turned in what he thought were winning ribs. Well, when they got to the rib category, our name wasn’t called. Oh well, it was our first contest, and maybe we were expecting too much. The last category was brisket, which is one of the hardest meats to cook. We thought our brisket was darn good, but heck, it was our first contest and we knew we didn’t have a chance. Well, when they got to first place, and the announcer said “Bart’s Blazin’ Q”, we nearly fell off of our seats. Yeah baby!
Barbecue, BBQ, Q, however you want to say it, it’s all about family, friends, good times, and good food. There are several big holiday weekends that friends and family get together to BBQ, but why wait for a holiday? Cherish family and friends every weekend, and let’s get together and Q up a good time.