Murray Wood: Who's hot... and who's not
Every Friday, Murray Wood takes a look at the week's news and decides who's hot, and who's not. This week's list include...
Regina’s Rob Reinhardt is a barbecue expert.
The owner of Prairie Smoke and Spice BBQ in Regina and president of the Canadian BBQ Society has nearly two dozen cooking championships under his belt, including a couple of world championships.
He also has appeared on The Food Network’s “Fire Masters,” an elimination competition that involves three chefs coming up with unique dishes using grills, firepits and charcoal cookers.
His latest conquest took place in Texas in late January. He and his team took 14th place out of 299 teams at the International BBQ Cookers Association competition in San Antonio.
Reinhardt’s passion for barbecuing began 20 years ago when he started cooking on his backyard grills and smokers. He loved it so much he began doing it for friends and parties, and by 2008 he’d started a part-time catering business.
“Then I started competing and getting my brand out there. By 2012, we had enough momentum built up that I could quit my job. I’ve been doing it full time ever since,” he said.
In mid-January, he was invited by Janice Smella from Calgary’s “Smellaque” team to take part in the IBCA competition. It was the first time that teams from outside of the U.S. were invited to take part.
Two teams, including Reinhardt’s, came from Canada. Another two came from Mexico.
On the Friday of the competition, his team created a Wagyu ribeye steak topped with a garlic sauce and snow crab.
“Saturday was the main event with three meats. We entered ribs, chicken and a brisket,” Reinhardt said. “The organizers welcomed us with open arms. They made sure we had everything we needed from tents, tables, cookers (and) food all weekend. Beer. You name it.”
Reinhardt usually takes part in several competitions a year in the spring or fall. Summer is his busiest time, when he’s part of ribfests and other festivals or fairs like the Calgary Stampede.
Despite all of his experience, he said it was “incredible” to finish at such a high level.
“To find out that we finished 14th in a field of qualified Texas-based cooks? It was just phenomenal,” he said.
