Northeastern University Dining Services Blog

Tuesday, April 10, 2012

This Week in the XK: Andy Husbands & Chris Hart

Tuesday, April 10, 2012 | 11:21 AM Posted by Northeastern Dining , , , , , No comments

 
"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is 'Wicked Good Barbecue.' The audacious and tasty recipes showcase everything from the modern classics to serious, in-your-face barbeque. 'Wicked Good Barbecue' is a must for every grill aficionado."
-- Chris Schlesinger, co-author of "Thrill of the Grill"
and owner of East Coast Grill & Raw Bar (Cambridge, MA)

While barbecue is believed to have originated in the Caribbean, it has become one of America's most beloved cooking methods. Grilling is a staple for any summertime cookout in New England but traditional barbecue has historically been driven by our neighbors to the south. From the thick ketchup and molasses-based sauces of Kansas City barbecue to the endless piles of pork from "whole hog" smoking in the Carolinas, barbecue in the south is serious business. These differences in barbecue techniques naturally lead to fierce competitions to prove which regional cuisine reigns supreme. However, in 2009 a team of barbecue aficionados from Boston traveled to the heart of barbecue country for the Jack Daniel's World Championship Invitational Barbecue - and won.

Led by pit boss Chris Hart and Boston chef/restauranteur Andy Husbands (a James Beard “Best Chef” semi-finalist, owner of Tremont 647, and a contestant on season six of Gordon Ramsay's "Hell's Kitchen"), the seven member "I-Que" barbecue cooking team became the first group of northerners named grand champions at the Lynchburg, Tennessee competition. The team's other recent accolades include: 2010 Team of the Year - New England BBQ Society; 2010 Team of the Year - Empire State, New York; 2009 Massachusetts State Champions; and 2009 Maine State Champions. By standing over glowing coals and smoking barrels for days on end, the I-Que team developed barbecue recipes not just good, but, as they say in New England, "wicked good."

Husbands and Hart reveal these secrets to competition-winning barbecue in their cookbook "Wicked Good Barbecue" and will do the same when they visit the Xhibition Kitchen tomorrow, April 11, at noon. This event is free and open to the public so be sure to get there early for the best views of the pair's award-winning barbecue techniques. You won't want to miss this "wicked good" time!

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