Even in the dead of winter, Kansas Citians love to gather around the grill, shivering, as they try to barbeque up the perfect spare ribs.
It's an art form that people can eat and now, thanks to a self-proclaimed barbecue addict, he's teaching people across the globe how to make a better brisket.
If there's a barbecue competition anywhere even close to Kansas City, that's where you'll find Dave Baldin and his camera. For more than a decade, Baldin has been the driving force behind Wiredbbq.com.
It is an internet salute to sauces, rubs, ribs and the people who grill or smoke them to finger lickin' perfection.
"I learned that when I first started - you turn a camera on and they will talk, they will talk. And they love showing it off," he said.
But Baldin's real niche in barbecue came with the evolution of technology.
"It was like wow! YouTube and Facebook. I could social media this," he said.
Baldin broadcasts his coverage of barbecue events live on the World Wide Web. The host of WiredBBQ, Kyle Laval, said Baldin has caught lightning in a barbecue sauce bottle.
"BBQ is like a big block party. If you've ever been to a BBQ contest, it's like, ‘I know that guy.' It's all your friends, people really connect with that. If we can send that worldwide, that's the answer, man," Laval said.
To gain an edge in competitions, barbecue teams are notorious for keeping their cooking techniques secret. But Baldin may be slowly changing that habit when he recently focused the camera on a professional barbecuer from Oklahoma.
"He just went all out and let me livestream him through his entire turn in at the American Royal. People were like, ‘That's unheard of, he's giving away all his tricks,' but people watch it and they continue to watch it because, ‘If this guy won and I did what he did, I can win too,'" Baldin said.
This is what Baldin calls his fun job. His pay the bills job is at KCTV5, where he's a video editor.
It's the passion he has for barbecue and broadcasting that's helped him create one of the largest video libraries of competition barbecue anywhere.
With more than 25 years of barbecue competition between them, Baldin and Laval also offer their opinions on the debate if Kansas City rules the barbecue world.
"The argument for KC is that we do it all. They say you have a tough time cooking a pork butt in Texas and you have a tough time doing a brisket in Memphis. In Kansas City we do brisket, pork butt, ribs, chicken, that's kind of the argument in KC," Laval said.
Go to wiredbbq.com for more information and to watch any of their livestreams.
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