Lessons Learned

by Erica Shaffer and Ryan McCarthy
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 Smithfield
Barbecue enthusiasts grill their way into the record books in Kansas City.
 

Barbecue and grilling fanatics gathered outside Arrowhead Stadium in Kansas City, Missouri, before the Chiefs’ NFL Draft party to set a Guinness World Record on April 27. With more than 336 finishing the Largest Grilling Lesson, Guinness confirmed the record as part of the Smithfield Brand “Get Grilling America” campaign.

Approximately 1,200 grillers registered to participate in the world record attempt; and about 350 individuals showed up to get things smoking. 

A parking lot at Arrowhead Stadium was the “classroom” and Smithfield provided the learning materials. Each grilling station was equipped with a charcoal grill, aprons, oven mitts, tongs, spatulas and other essentials. 

World Champion pitmaster Chris Lilly and Weber grillmaster Kevin Kolman conducted the grilling lesson by demonstrating two recipes featuring Smithfield Prime Back Ribs and Roasted Garlic & Herb Marinated Fresh Pork Chops.

Kansas City Chiefs’ defensive end Chris Jones, who was on hand at the Smithfield world record attempt, may not be a professional chef, but his claim to “flame” is being named best grillmaster eight times by his friends and football teammates. Jones, who hails from Mississippi, said ribs are his favorite meat to throw on the grill. 

Lilly demonstrated and answered several questions during the session including what to look for when buying ribs.

“It’s color and marbling,” Lilly said. “You want reddish pink color instead of a pinkish red color. Reddish pink has more water and moisture reteution. A really pale pink is going to dry out so color is very important with your selection. Marbling is the fat striations you have throughout the meat. More marbling, more fat, more flavor.”

Lilly is owner of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and a spokesman for Kingsford Charcoal. 

Weber’s Kolman also weighed in on the age-old debate over gas-vs.-charcoal-fueled grilling.

“I think we need to get past what’s better and focus on cooking,” he said. “Sometimes it’s good to get your craft, know your grill and then say, ‘hey you know what I’ll move into charcoal.’ I like the best of both worlds.”

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