"Thank you, William Brohaugh. Thank you for writing this book. Barbecue is the better for it." --Doug Mosley in The National Barbecue News "The blend of travel, social and culinary history is exceptional and fun in this highly recommended pick." --Midwest Book Review "A must read for aspiring pit masters and great for armchair cooks, too." --Steven Raichlen, author of The Barbecue Bible and host of PBS's Barbecue University		Foreword In 1998, after years of pulling chef-hosting duty on TBS's Dinner and a Movie, I landed a job with Southern Living Presents as their television food correspondent. My first assignment: Memphis in May, the legendary world championship barbecue cooking contest. Our show's producer, a native Louisianan named Ed Richardson, was so giddy to snag the Memphis in May assignment you'd a thought his lucky Powerball numbers finally paid off. By the time my plane descended through the sweet blue smoke over Memphis, Ed had already been scouting the park for the better part of a week. He smelled of burnt hickory and obviously hadn't showered or eaten anything except smoked pork for days. He was in a barbecue-induced frenzy, unable to form complete sentences without blurting out words like "dry rub," "bark" or "brine injection." (I learned later that this is a fairly common syndrome after initial contact with world-class barbecue contests) By the time we arrived at Tom Lee Park, the first round of on site judging had already begun. Contestants were scrambling in all directions and the rising hum of anticipation was electric. Unfortunately I had no clue as to what the heck was going on. I desperately needed a crash course in the world of professional barbecue. Enter William Brohaugh, veteran Memphis in May judge, pork historian, barbecue philosopher and teacher of all things barbecue to annoying chef-TV hosts like myself. Somehow in the heat of the battle, he graciously found time to walk me through the subtleties of the contest and even provide introductions to some of the hardcore contenders. (Believe me, an introduction from Bill goes a long way.) These were some of the finest people I've ever met, a number of whom are immortalized here with fondness, humor and bull's-eye accuracy. Even after two decades in the restaurant business, I've never witnessed anything like the passion and dedication demonstrated by this smoky brotherhood. These guys make NASCAR fanatics look anemic. Mr. Brohaugh's commitment and devotion are also unmistakable - enough so that he's been allowed access deep inside the barbecue culture. In some ways, the competitive barbecue circuit borders on religion; faith, myth and superstition all play a part. You'll find blood, adversity, bravery, triumph, loss, heroes and comradeship. Bill tells their stories, teaches us their language and spares no details. And I promise the reader will be left with images never to be seen on Martha Stewart or The Food Network. Keep the fire low, the beer icy, and save some bark for me. Claud Mann Ojai, December 2005 Claud Mann is a TV host (of TBS's Dinner and a Movie), a professional chef, and a good guy. Learn more about this talented friend, his delectable line of organic spices and his Dinner and a Movie Cookbook.