Brian Gibbs Knows Ribs (and much more)
Brian Gibbs has been a fan of Croix Valley for quite sometime. He's evolved greatly as a competitive cook, and consistently kicks out meals fit for a king, making him our choice for the December Croix Valley Grillmeister.
Brian grew up in a small town in North Dakota (Mandan) where his parents owned a gas station with a full deli, including a food broaster. At 20 years old he moved to St. Paul to go to college, and while living in Minnesota he met his friend John Lang and his wife, Angie.
After college he moved to Wisconsin to become a State Farm agent in Winneconne. He stayed in contact with John while living in Wisconsin. It so happened that John was competing in food sport, and he called up Brian when he was competing near his house in Wisconsin. Brian went to give him a hand, and said he learned more in three hours about BBQ than he knew in his whole lifetime.
That was also the day that he met what he calls "the kindest most helpful people in food sport," Damon and Lu Holter. After competing with John and meeting Damon and Lu, he was on his way to competing himself. He purchased a Yoder Ys640, a fire board, and all the accoutrement to be a professional BBQ chef.
Let's get into the questions...
When did you get into grilling, and how often do you fire it up?
I turn on my smoker at least 3 days a week. I have made some amazing meals on that smoker.
Name one grilling technique you’ve learned over the years that has served you well.
I learned how to trim, inject, season and smoke pork and beef from Damon and Lu. Did you ask Lu how to make a poached egg? (we're assuming this is an inside joke)
What’s the most unique thing you’ve grilled or cooked?
I make my fair share of wild game. Here is a venison Wellington.
Tell us about your most memorable day around the grill.
I have enjoyed lots of time around the grill with Holter's and my family and John's family. BBQ food sport is a fantastic time. What a great collection of people.
Last but not least, what are your favorite Croix Valley products?
There are several Croix Valley products I use on every cook: Memphis BBQ Dry Rub, Garlic Barbecue Booster, Garlic Ginger Teriyaki Wing Booster, and Garlic Ginger Teriyaki BBQ and Wing Sauce.
If you're firing up the grill on the regular with Croix Valley in hand remember to post your pics and use the hashtag #croixvalleynation. You might end up with some swag as the next Croix Valley Grillmeister!