Great barbecue starts in the early hours of the morning and often requires a half-day or more of slow-smoking and tending the beef, chicken and pork -- and that doesn't even include tinkering with sauce and dry-rub recipes, prepping meats the night before and finding the best wood available for specific cooking styles. "it's a labor of love, no doubt," he adds.
That work has paid off for the GQue team; it's ranked in the top one percent nationally. "For a team from Colorado to be ranked that high nationally is unheard of, as we don't have the volume of contests that teams from Missouri,Oklahoma, and Kansas do," Ganahl explains.
"We recently won the third-largest BBQ contest in the U.S.," he adds, "and it was held right here in Denver. Dick Monfort, owner of the Rockies, sponsored it."
Keep reading for a Q & A with competitive barbecuer Jason Ganahl.