POST, TEX.—Paul Rennie, director of business development for CulinArt Group, recently participated in the Lonestar Barbeque Society’s 5th Annual State Championship Barbeque Cook-off, along with several family members. The team was honored as Reserve Grand Champion for their performance, placing high in several categories.
Dubbed “Smokin’ in the Park,” the three-day event last August required Rennie’s team to set up smokers and equipment on a Friday, camp out under the stars, and take turns tending to their briskets and brines overnight. They also had to obtain pecan wood from a ranch near Lubbock and brisket from a butchery located at Texas Tech University.
Following a judges’ inspection of meats, the team (one of 100 from all over the United States) worked their secret rub recipe for ribs and chicken. When the smoke settled by Sunday, Team Rennie submitted 15 servings of chicken, ribs, brisket and beans to the judges’ panel. After placing 2nd in Brisket, 3rd in Chicken and 5th in Beans, it was receiving the honor of Reserve Grand Champion (second-highest point total overall) that made all the effort worth it.
“Not bad for a couple of guys from up North,” Rennie, based at CulinArt’s Malvern, Pa., office, commented. “We had a great time with family and met some very welcoming fellow competitors.”
“We’re already looking forward to next year,” he added.
Rennie’s business development territory includes the Northeast and Mid-Atlantic states.