By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

NoRTH restaurant week special:

September 18 through September 26, 2010

KIERLAND

$29 per person, $58 per couple, includes three courses and a starter to share; excludes beverages, tax and tip

Starter: Zucca Chips (one to share)

First course (choose one): Tuscan Tomato Soup with Grilled Parmesan Bread

Trio of Spreads: Eggplant, Hummus, Pesto, Goat Cheese & Garlic Bread

Romaine Hearts: “Classic Caesar”, Parmesan Reggiano

Bruschetta: Crescenza Cheese, Asparagus, Prosciutto di Parma (A Classic!)

“Margherita Pizza”: Crushed Tomato, Fresh Mozzarella & Basil

Second course (choose one): Shrimp Fettuccini with Broccolini, Spicy Garlic Sugo

Cavatelli: Spicy Italian Sausage, Tomato, Roasted Garlic & Braised Greens Grilled Flank Steak with Warm Tuscan Kale, Wild Mushrooms & Imported Pecorino*

Salmon with Roasted Squash, Sweet Onions, Spinach*

Chicken Parmesan with Fresh Tomato & Butter Rigatoni

Third course (choose one): Tiramisu: Espresso Kahlua Soaked Ladyfingers, Mascarpone, Shaved Chocolate

Nutella Crepes: Brown Sugar Bananas & Roasted Banana Gelato

Sour Cherry Bread Pudding: Cherry Compote & Vanilla Bean Gelato

Sweet Pear & Ricotta Fritters: Cinnamon Sugar & Vanilla Custard

Hazelnut Chocolate Cake: Vanilla Bean Gelato & Toasted Hazelnuts

Butterscotch Pudding: Caramel Sauce & Whipped Cream

Daily Selection of Sorbetto and Gelato

Highlights of meal:

I hate to skip straight to dessert, but can I skip straight to dessert? The sweet pear and ricotta fritters are an exercise in divinity. Crispy, sugary, creamy and rich, these little pockets are served with decadent (and slightly sour, but in a good way) vanilla custard for dipping. And you must know how much I love a dessert that involves dipping! We also tried the hazelnut chocolate cake with vanilla bean gelato. Delicious, yes, but we found ourselves fighting over that last fritter….

The menu is generous, so, in case you don’t get as far as dessert, I highly recommend getting full on the chicken parmesan with fresh tomato and butter rigatoni or the shrimp fettuccini, which won’t leave you with that “ugh” feeling in your belly after you’ve devoured the whole thing. And I know from experience. Fox puts his unique spin on these traditional dishes so you feel like you’re trying them for the very first time.

Any disappointments?

Really, my only complaint here would be simply making the right choice. Sure, the trio of spreads was fantastic, (grilled bread is my guilty pleasures du jour – I ate most of it plain, if we’re being honest), but I couldn’t help feeling like I’d missed out by not ordering the bruschetta. Not because I was disappointed in the spreads, but because all the other offerings are equally as tempting. The choices available on the special Restaurant Week menu are, of course, NoRTH favorites, so it’s truly impossible to make a wrong choice.

Best part of the value?

You may know that when I go out to eat, I don’t want some tiny little morsel presented to me as a lame excuse for an entrée. This is a non-issue at NoRTH. The Restaurant Week three-course meal is seriously a huge amount of food, especially when you consider the price.

Additional thoughts on service and ambiance:

NoRTH is a go-to for those in the Kierland area. Though we live right around the corner, I’m embarrassed to admit I hadn’t been to NoRTH in some time before this visit. But, oh man, did I realize what I had been missing. In true Sam Fox fashion, the atmosphere is upscale and classy-yet-approachable, the food is high quality and flavored with flair, and the service is impeccable. Every server I have ever encountered at a Fox Restaurant Concepts establishment is well educated in his/her “art” of service, and this was certainly the case the night we dined at NoRTH. I didn’t even have to ask for the extra side of vanilla custard to accompany my sweet pear and ricottas fritters. Now that’s service.

Name of Restaurant: NoRTH

Hours of Operation:

Lunch daily 11 a.m. to 4:30 p.m.

Happy Hour: Mon – Fri 3:00 p.m. to 6:00 p.m.

Dinner: Sunday – Thu 4:30 p.m. to 9:00 p.m.

Fri – Sat 4:30 p.m. to 10:00 p.m.

Phone: 480.948.2055

Address: 15024 North Scottsdale Road, #160, Scottsdale, AZ 85254

Website: http://www.foxrc.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you haven’t been out to Fountain Hills for a while, there is new reason to make the trek. Copperwynd’s signature restaurant Alchemy has been totally revamped. It now features a wine bar and the concept has evolved from “fine dining” to a more casual and neighborhood friendly “inspired American dining” under the co-ownership of Chef Paul O’Connor.

I had not been to Alchemy in many years and was really looking forward to seeing how it had changed – and my how it’s changed. The restaurant is now home to a wine bar, complete with the Seven before Seven for Seven promotion, featuring a choice of seven wines and seven small plates for just $7 before 7:00 p.m. Along with the new wine bar concept comes a lively atmosphere and events nearly every evening.

Luckily, one part of Alchemy remains unchanged: the spectacular view via the floor to ceiling window walls that open to the patio (when it’s not 115 outside!). With such breathtaking scenic offerings, there is little need for over-embellished décor. Alchemy’s shiny dark wood floors and muted Southwest colors allow the view to speak for itself.

Upon being seated (right by the window!) we were treated to some grilled rosemary bread. Had I known what I was in for, I would have passed on the bread to make more room for what was to come. But what’s done is done and I enjoyed every bite.

The next thing that happened was probably the best part of my whole day (and I was having a pretty good day…) – I ordered the bourbon glazed short rib crostinis. I expected a teeny little thing on a teeny little plate that would leave me longing for more. Boy was I wrong – at least about the first part. The plate was stacked with three giant crostinis (really, a misleading word, if you ask me!) that were piled high with goat cheese and melt-in-your-mouth-tender shredded short rib meat and topped with a sweet red onion jam. Even though the portion was huge, I was a little hesitant to share one with my loyal review partner (aka my hubby). They were that good! But how could I refuse him, carnivorous as he is. If you eat one thing at Alchemy, let it be this. It could really stand alone as its own meal (if you are not a food hound like me). Hubby ordered the fried calamari. Crispy and non-greasy, the ringlets and tentacles came alive with a spritz of lemon and a dip in the accompanying lemon herb aioli.

Salads were next, and simplicity reigned supreme in this category. I ordered the roasted beat and arugula salad. The earthy beets served as a nice contrast to the spicy arugula and creamy goat cheese crumbles. But what really wowed me was Hubby’s pick: the tomatoes and fresh mozzarella. This version of the classic caprese was beautifully presented with alternating red and yellow tomatoes and a dropper filled with extra balsamic which I used just for the fun of it. The addition of red bell pepper macerated in vinegar gave this traditional dish an expected bite. So yummy. My only request: a few more of those peppers mixed in, please!

For the main course, I chose the grilled filet mignon with summer squash gratin and buttermilk mashed potatoes. The filet was tender and cooked exactly to my order (medium plus, if you must know). The mashed potatoes were stick-to-your-ribs-thick and the cheese-topped gratin was actually my favorite part of the dish. I also ordered a side of the seven vegetable cous cous because I couldn’t make up my mind on substitutions. (Yes, I am the queen of annoying ordering). I was too busy eating them to determine exactly which seven vegetables were included, but I can tell you that they were all delicious…

Hubby picked Alchemy’s signature dish, the pork osso bucco with buttermilk mashed potatoes and orange gremolata. Chef O’Connor admitted it’s a bit of a winter dish but insists it’s too popular – even during the hot summer months — to take it off the menu. And we can understand why. The meat fell away from the bone, and a delicious broth that formed a moat around a thick mound of the rich buttermilk mashed potatoes heightened the flavor profile of the pork. Be prepared for a citrusy pucker – the orange gremolata packs a powerful punch which is present in every bite.

One of my favorite parts of dining is that brief lull between the time that I’ve decided I’m so full I cannot possibly eat another bite and the moment that I am presented with the dessert menu! Let me just say that I have been faced with some very tough decisions in my life. But selecting just one dessert at Alchemy ranks among them. Hubby’s choice was a no-brainer. My Georgia boy ordered the peach cobbler. Done and done. For me, it was a toss up. The flourless chocolate torte? Well, to be fair, I really just wanted to drink the accompanying vanilla bean anglaise. The vanilla crème brulee? One of my favorites, but I was in the mood for something a bit more out of the box. I landed on the mixed berry empanadas. And I requested a side of the aforementioned vanilla bean anglaise. Dessert is done right at Alchemy. The warm peach cobbler was topped with a sweet toasted almond crumble and served with vanilla ice cream. Delicious. The empanadas were definitely the right choice. The sweet and crispy pockets dusted with sugar gave way to an ooey gooey fruity center. Vanilla ice cream was the perfect accompaniment, but, to be honest, I was so in love with the vanilla bean anglaise that I used it as a dipping sauce for the empanadas. Don’t judge.

Despite the fact that we didn’t indulge in the seven for seven before 7:00 p.m., we were in seventh heaven at Alchemy.

http://copperwynd.com/Alchemy/ScottsdaleFineDining.html

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Tucked into a strip center on the corner of 7th Street and Mountain View lies Scramble, a quick casual breakfast joint that is mixing things up in this Sunnyslope neighborhood that is a mixed bag of old, ramshackle homes and luxury condos. Though the location is a bit precarious, Scramble is in good company; it sits adjacent to the popular Il Posto/Lounge and across from the Burger Studio.

We dined on Memorial Day Monday and, though when we walked in we pretty much had the place to ourselves, by the time we were stuffing forkfuls of scrumptiousness into our faces, the place was packed and there was a line out the door.

Scramble is a hip, sunny little spot – hues of green, bright orange and brown fill the modern, open space. Clocks tell the time of cities across the country from San Francisco to New York, large flat screens cover every corner, cute egg and breakfast quotes adorn the walls and a giant word scramble (no pun intended) keeps diners busy searching for egg varieties during the short wait for their plates.

Armed with recommendations from General Manager Cameron Froment, we decided to try both a savory and a sweet dish. He suggested the French French Toast and one of the Brizzas. What’s a brizza, you ask? It’s a breakfast pizza, and while for me those two things would have never gone together unless it was actually pizza for breakfast, I was pleasantly surprised!

Ok, so let’s start with the sweet. The French French Toast is super-thick slices of French baguette dipped in vanilla custard and served with cherrywood bacon. It was crispy on the outside and ooey gooey on the inside. I am a true French toast lover, and this goes down as one of my favorite French toast experiences. You know it’s good when the butter and the syrup are the only things that remain on the plate when you’re done. With French toast this good, you don’t need anything to cover it up.

The accompanying bacon was thick and chewy, not crispy and curly like the kind of bacon I make at home. The cherrywood flavor really came through not only in taste but in color – it was quite beautiful bacon! But truth be told, I slid most of it over to my carnivorous hubby in exchange for another slice of his Brizza!

There are four Brizza choices on the menu, but we chose the Toluca, following Cameron’s sage advice – plus it had a little fire icon next to it, signifying it as a spicy dish. We were sold. In case you aren’t into spicy, especially as the sun is still rising, the Gouda is another very popular Brizza choice.

The Brizza is made with hand-tossed dough that is reminiscent of a breakfast biscuit, then it’s covered with hollandaise sauce, scrambled eggs, and in the case of the Toluca, chorizo, bell pepper, Monterey jack cheese and a jalapeno cream cheese drizzle. The chorizo packed a powerful spicy punch, but the creamy cheeses and hollandaise sauce cooled things down. It was an exercise in delicious complexity, and left me wanting more. I’m a convert and am intrigued to try other Brizzas!

Classics such as eggs benedict, omelettes, pancakes and oatmeal round out the breakfast menu. Scramble serves lunch after 11:00 a.m., and offers a variety of sandwich, pizza and salad options.

Scramble is no ordinary breakfast joint, however. Despite its quick casual atmosphere, this restaurant is truly dedicated to its craft – and that starts with the ingredients. Scramble uses only fresh ingredients from local markets, farmers and vendors and maintains relationships with local favorites such as Hickman’s Family Farms, Schreiner’s Fine Sausage and Sun Orchard.

My only disappointment here was that I did not have enough room to sample all the items that I would have loved to try. But I’m not too sad about it — I’m planning my next trek to Scramble very soon. I hope to see you there!

http://www.azscramble.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you read my previous article on PastaBAR, you’ll remember that my husband and I dined there the night of the Fresh event, therefore we wanted to try the specially prepared three-course meal that Chef Wade Moises created in collaboration with the movie’s farm to table theme.

It was dynamic. However, the regular menu was far too enticing to pass up entirely, so we decided to order a few additional items to sample.

We started with the fritto misto – a delightful selection of fried garden vegetables including green beans, cauliflower, fennel bulbs, turnips and baby carrots – and the buffalo mozzarella, basil pesto, and heirloom tomatoes with anchovies. Each dish was clean and simple, letting the food really speak for itself. The freshness revealed itself in each delicious bite.

While I enjoyed the second course of the Fresh event tasting menu, my husband dove into the fettuccini tagliatta with charred rib-eye, arugula, cherry tomatoes, roasted garlic, and Parmigiano. This dish was to die for, and I found myself stealing forkfuls from his bowl more often than I care to admit. So yummy.

We also had to sample the slow roasted pork shoulder, which was juicy and flavorful. This also happened to be the spark that ignited Chef Wade on this night.

When he came to our table to say hello, I didn’t know quite what to expect. Some chefs are shy; some are arrogant. Chef Wade was a bit reserved… that is until we complimented him on his pork and my husband mentioned that he is a competitive barbequer. Suddenly something was unleashed within him, and he was talking a mile-a-minute. Smoking meat happens to be his second favorite way to cook, so the next thing you know he and my husband were talking meat, sharing vendor selections and trading cards. He revealed his busy schedule – maintaining the Downtown Phoenix Public Market, and owning and operating PastaBAR. I’m not sure the man had gotten a full night sleep in weeks, and it seemed clear that he was running on adrenaline – and possibly a lot of caffeine.

He also shared with us his inspiration for the PastaBAR menu: the small towns in Italy where he lived and worked. “They call it ‘townie’ food,” he shared. The idea of preparing fresh food from local vendors isn’t an anomaly in Italy as it is here, however. “It’s just the way it is there,” he explained.

In addition to the cultural tutelage he received while cooking in Italy, Chef Wade also worked in New York City with famed Chef Mario Batali. He served as sous-chef/chef di cuisine at Batali’s Lupa Osteria Romana, and, of course, you’ll remember that he served as executive chef of north Scottsdale’s Sassi prior to opening PastaBAR, so it’s no coincidence that pasta is his passion. And that passion is evident in every dish presented at PastaBAR, and in Chef Moises himself!

 www.pastabaraz.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

I am a total Sam Fox devotee so I was thrilled to be able to try out one of his newest ventures, Culinary Dropout. He is popping out new restaurant concepts faster than I can get my hands on nights out away from the kids to try them! But the Culinary Dropout concept just called to me – inexpensive eats, casual yet hip atmosphere and top-notch cocktails. Sign me up.

The restaurant occupies the former Pink Taco space in the Scottsdale Waterfront, where a few of Fox’s other restaurants, Sauce, and Olive & Ivy, not to mention the FRC office, also reside. If Sam Fox is planning on taking over the world, he seems to be starting with the Waterfront!

We dined on a Thursday evening, and the bar crowd was already alive and well at Culinary Dropout. No surprise there – with an ample patio, bar that opens up with garage-door style windows, and ideal people-watching positioning, it’s a Scottsdale day drinker’s paradise. Culinary Dropout’s staff is dressed like, well, everyone else in Scottsdale on their way out for a night on the town. So, unless you get a good look at your server, you might get a bit confused if you need to flag him/her down for another drink.

In all the ways that Olive & Ivy is sleek and sophisticated, lil’ bro Culinary Dropout is hip and funky. The purple walls, the giant green and purple chandeliers and over-sized chairs are reminiscent of Alice in Wonderland (the one from my imagination, not Tim Burton’s). A stage for live entertainment is juxtaposed to the bar, and the menu is suited for late-night bar snackers, comfort foodies and culinary sophisticates as well.

Speaking of the menu — you’ll notice the prices are decidedly fair. Perhaps part of the rebel restaurant’s devil may care attitude? We started with the chilled oysters and the soft pretzels and provolone fondue. If I may, I’d like to devote a moment to the idea that I do not partake nearly enough in food served in a cauldron. Our server recommended the starter, and she did not steer us wrong. Looking around, nearly every other table was adorned with a cauldron. Homemade pretzel nuggets were the perfect dipping apparatus for this smooth and rich fondue. A few times our server offered to take the emptied cauldron and its pathetic drippings away, but I just couldn’t part with it.

For our main course, my husband, a Georgia boy but not a good ole boy, could not resist the fried chicken. The chicken was super-crispy outside and super-juicy inside – amazing. But we were left wishing for a thicker, stickier-to-your ribs mashed potato accompaniment.

A pasta lover through and through, my eyes went straight to the butternut squash cannelloni. I pulled an amateur move, however, and ordered one super-rich dish after another… and only regretted it slightly by way of an all-night stomachache. It was worth the pain. The cannelloni was reminiscent of pumpkin pie at Thanksgiving. Delish. The only thing better were the leftovers the next night. If you want to be light on your feet for the rest of the night, don’t make the same mistake I did. If I had to do it over again, I’d trade out either the cannelloni or the fondue (God forbid) for something lighter such as the artichoke salad, which is another star on the menu, according to our server.

Culinary Dropout’s signature dessert is homemade apple monkey bread. I was secretly hoping it’d come served in a cauldron, but I wasn’t disappointed when it arrived in its own cast-iron skillet with a scoop of ice cream to keep it company.

Culinary Dropout’s menu lends itself to a variety of dining experiences. Whether you are looking for a light bite before heading out for the night, a comfort food extravaganza or simply a plate of meats and cheeses to graze upon, Culinary Dropout has you covered in a unique way that only Sam Fox can pull off. And I didn’t even touch the cocktail menu. But I’ll let you delve into that on your own… I’ve got to put the kids to bed.

http://www.foxrc.com/culinary_dropout.html

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

I am such a pasta junkie that I jumped at the chance to check out PastaBAR, even if it was under the “guise” of attending a promo for the Fresh documentary – and a farm to table dinner prepared by the extraordinary Chef Wade Moises himself (please stay tuned for more on him in a very-near-future article).

Now, I have to admit that since becoming a full-time mom and only a part-time writer, I rarely leave the comfort zone of my immediate neighborhood. It’s been years since I’ve frequented a restaurant in downtown Phoenix, but I was impressed to see the whole area coming alive with hidden gems. And I mean that in the truest sense of the phrase. PastaBAR is housed within a building – you might never know it was there if you weren’t looking for it. Good thing we were.

Chef Wade prepared a special three-course meal the night we dined in collaboration with promotion for Fresh, which is showing this Friday and Saturday only at the Madcap Theaters in Tempe. The dinner came complete with a ticket to see the movie, which emphasizes the importance of re-inventing our food system to forge a healthier, more sustainable alternative by using local produce and meats – something Chef Wade does on the daily.

His menu even states: “PastaBAR uses as many products from as many local farmers, ranchers and producers as possible.” A quick breeze through the website and you’ll find a list of some familiar names — McClendon’s Select, Maya’s Farm, The Meat Shop, Sunizona, and the Downtown Phoenix Public Market, which Wade is now running (more on that in the coming part-two article – you just can’t fit Chef Wade into one little blog!).

The menu that he created to promote the Fresh concept was steeped in simplicity. The first course was braised leeks in water, olive oil and butter topped with hard-boiled egg shavings and breadcrumbs. The mild leeks were intensified by the unique textural sensations of the egg and crunchy breadcrumbs. We were off to a good start.

The main course was a pasta primavera packed with homegrown vegetables – sugar snap peas, Maya’s sweet 100s tomatoes, green beans and fava beans – and topped with basil and Parmesan. The homemade, hand-rolled garganelli pasta was perfectly cooked. Elegant yet simple, this pasta dish did not leave me with that heavy feeling that I usually get after eating a plateful of pasta. And believe me, I finished every last bite.

Chef Wade rounded out the three-course meal with each diner’s choice of one of three fresh granitas. I couldn’t resist the cherry-lime, which was mouth-puckeringly tart. It tickles my taste buds just thinking about it. I couldn’t finish it, but I did demolish the decadent cream atop my icy dessert. I’d gladly down a martini glass filled with that stuff any day.

If you are a fresh food foodie, check out Fresh this weekend. You will be inspired to, like Chef Wade, find a fresh, simple and local way to cook, eat and enjoy the fruits of our regional farms. But if you don’t feel like doing it yourself, head to PastaBAR for a heaping helping of farm to table freshness.

http://action.freshthemovie.com/p/d/freshthemovie/event/display-theater-event.sjs?event_KEY=19721

http://www.pastabaraz.com/

By Molly Cerreta Smith, guest blogger, Foodies Like Us.com

You might not think that comedian-and-sitcom-writer-turned Minnesota senator Al Franken has much at all to do with barbeque. But he is actually credited for igniting one man’s passion for the pit that has since culminated into his own award-winning competition barbeque team, Central Pork West, as well as the new “docu drama” BBQ Pitmasters, which airs on TLC.

“In 1999 Al and I were working on a sitcom together in New York and he claimed to make the best ribs in New England. He invited me over for grilled ribs and they were the worst things I’ve ever had,” John Markus, executive producer of BBQ Pitmasters, recalls with a laugh. “It flipped the switch for me,” he continued, adding that those ribs inspired him to want to learn how to make them himself – only better.

Shortly thereafter, he had the opportunity to meet the legendary Paul Kirk, better known as the Baron of BBQ. “He let me cook with him at a competition and I was introduced to this subculture and great community that I was completely unaware of,” says Markus, who decided that he wanted to introduce the masses to this community.

And it is this community among barbeque competitors that Markus showcases in BBQ Pitmasters. “After being involved in barbeque competitions for six years, I decided I wanted to put a face to the world of competitive barbeque,” he says. “This is about man versus meat.”

A face that is synonymous with barbeque competitions in the Southwest is that of Michael Reimann, who has been bringing barbeque lovers together in Arizona via the AZBarbeque club since its inception in 2004. As owner and president of one of the only free barbeque clubs in the nation, Reimann is responsible for producing some of the most popular sanctioned barbeque competitions in the region.

Reimann admits that he always loved the “sport” of tailgating and, after graduating from Arizona State University, he and his buddies were looking to take the tailgating experience to another level. He researched smokers for about a year before discovering the Diamond Plate brand. He quickly became a distributor for the company and started the club and website as a way to market the smokers. “The first month I had eight members and 60 hits on the site,” admits Reimann, noting he could have never imagined the club would take off the way it has. Today, he has more than 1,300 members, and the site averages an astounding 2.5 million hits per month.

Reimann, who says he has always loved throwing parties, began producing barbeque competitions as a way to raise money for a friend whose daughter has autism. His first two events were record-breaking. Literally. Aside from raising $40,000 for charity, his first barbeque competition in 2005 became the largest cook-off west of the Mississippi, and his second event held the following year became the largest dual-sanctioned event ever. While Reimann says he loves barbeque, his “true passion is putting on the events, raising money for charity and running the website.”

For AZBarbeque club member Sterling Smith, the club has offered a place of education and camaraderie for a rookie in the world of competitive barbeque. As head cook of the newly established Loot N’ Booty BBQ, Smith sought out barbeque knowledge via the internet, which led him to the AZBarbeque site. “There was a lot of great information on the site in terms of recipes, events, get-togethers, and general barbeque discussion that has helped me greatly,” says Smith. After joining the club and participating in some competitions and events, he says, “People are open to helping you out however they can, short of sharing their close-guarded barbeque secrets. Every team opens up their camp to you like you’re family.”

But this is competition, after all, and with that comes factors that are out of the competitors’ hands. Just ask AZBarbeque club member Erin Hagenbuch Frank, of McFrankenboo BBQ, the team that she and her husband Jim started in 2006. At the Smokin’ in Mesquite competition in Nevada, they had quite a bit to contend with. “It was about 115 degrees during the day, and that night a huge hail and lightening storm hit,” she says. “We did our turn-ins the next day and just hoped to get a call around [the top] 15.”

Instead Erin and Jim walked away with the 1st place call in the brisket category – even beating out barbeque’s bad boy Myron Mixon, who is one of the most decorated barbeque competitors in the world and who stars on BBQ Pitmasters. “He came up and congratulated us and got his picture with us – it was crazy,” says Frank.

And while you won’t see Erin and Jim accept their 1st place call on the barbeque reality show, Markus insists that the what-you-see-is-what-you-get program is set to not only give barbeque lovers secret insider tips from some of the world’s best competitors but also to open the public’s eyes to the world of competitive barbeque. “Our hope is that this mysterious sport will now be accessible to more people and [it will] entice them to go out and compete. We want to encourage people to jump in — because the water’s fine.”

But an astounding number of people are already acutely aware of that. In fact, six million people annually visit barbeque competitions, and the sport of competitive barbeque is growing at an alarming 35 percent. Markus attributes barbeque’s resurgence in popularity to the current struggles our nation is enduring.

“On a national level, I think people are returning to comfort food because of the economy,” says Markus. “Barbeque is American; it’s simple and honest and has humble roots.” And while smoking itself can be a complex art of timing and heat, what could be more humble and American than getting together with good friends over good stick-to-your-ribs food?