Clinton Nash shows off some barbecued ribs, but it was his tri-tip that earned him first place.
Q: Congratulations on your win at the Pros and Joes BBQ Grilldown’s first place for tri-tip. To start, would you care to tell us a bit about yourself?
My name is Clinton Nash. I manage a granite fabrication shop and build outdoor kitchens, barbecue islands and pizza ovens for a living. Barbecue is a hobby.
Q: Â What was the name of your booth? Did you have a team or were you grilling solo?
The name of my barbecue team is BC Stone Age Barbecue. I have some friends that help me with contest every year. Friend Mark Bayles from Southern California drives up just to help me with Pros and Joes every year.
Q:Â How would you describe your barbecue philosophy?
Find what the judges like and capture it year after year.
Q: Was this your first barbecue contest?
I have been a contestant at every single Pros and Joes, and I’ve taken a trophy from every single Pros and Joes. I attend eight to 12 competitions all over the north state each year.
Q: You placed first for tri-tip, a cut of meat that in some parts of the country is considered foreign. Tri-tip can be so tricky, because of its uneven shape. What’s the key to making a good tri-tip?
The only secret to try tip is not overcooking it and using good grade for me to start with.
Q: Did you agree with the judges, that your tri-tip was the best thing you made that day? What is it that you think set your tri-tip apart from the rest?
We thought we would be in the top five on try tip that day did not expect to get first place. Taste and tenderness set us apart from the others on this day.
Q: For home barbecuing, what’s your favorite food to grill?
I don’t really have a favorite meat to grill at home
Q: Where do most people mess up when it comes to barbecuing?
Cooking things too fast.
Q: Charcoal or gas? Rubs or brines? Any thoughts about each of those two camps?
Gas grills are convenient for home use charcoal and wood fire girls give a lot better text. I prefer a good rub. Some meats take well to  injections.
Q: When you’re preparing tri-tip, how do you gauge when it’s done?
I gauge my tri-tip for donenesss  by internal temperature, and I like to keep my temperature is secret.
Q: If you use a thermometer, what part of the tri-tip do you test?
Check temperature in the center of the meat.
Q: Anything else you’d like to say?
I look forward to the next Pros and Joes, and use other contests to keep my practice up throughout the year
Thanks, Clinton, for sharing. Best of luck to you with your other competitions.
