Well jdm,here is the old Canadian logo-this year had it's challenges for a Canadian sanctioning commitee as the CBA disbanded earlier this year.
Up north,we still have the BBQtalk.com forums to share techniques and competition events that will secure the winner a seat at one of the larger more presigious events such as the the Kansas City Royal cook-off.
Authentic barbeque is indigenous to the U.S.A. here is the president of the South Carolina Association history lesson:
http://www.scbarbeque.com/History.html
This dissertation shows the friendly rivalry as to what even qualifies as 'real' BBQ:
"Barbecue is a cherished example of the cultural heritage of the South to most Southerners, but within the region, debate as to the nature of barbecue rages on. While barbecue-loving Southerners agree that the "Northern" definition of barbecue-- a cook-out in the back-yard-- is ludicrous, barbecue aficionados also like to argue about what constitutes true Southern barbecue. State by state, and even town by town, no method is exactly alike. For the purposes of this paper, the one non-debatable component of barbecue is pork, and the South is bounded by the parameters of the "barbecue belt" (see map). With apologies to the dedicated barbecue chefs of Owensboro and southwestern Texas, Kentucky's misbegotten notion of mutton, and the beef and mesquite of Texas simply do not qualify as barbecue, and these regions will not be closely examined here.
Why do the regional differences in pig-roasting merit attention? Barbecue is emblematic of a lot of things in the South-- despite intra-regional differences, barbecue is barbecue all over the Southern United States. We may argue about which kind is the best barbecue, but very few people assert that the different types are not part of a vital (and delicious) Southern tradition. Despite (in John Egerton's words) the Americanization of Dixie, the South has maintained a distinct regional flavor that makes it special-- different from any other part of the United States. In tracing the differences between the different types of pork barbecue, we demonstrate one example of how, despite geographical disparities, encroaching national homogeneity, and bitter intra-regional disputes, the South continues to cherish those parts of itself which make it peculiarly Southern."
Needless to say,I love all Bar-B-Que!
Brisket,Ribs,Sausage,Chicken,Mutton or Whole Hog...
It is a fascinating hobby that allows me to continually learn and provide enjoyment to others at the same time.
http://www.naturaworld.com
