Maîtriser l'art du barbecue savoureux à cuisson lente
Je m’appelle Rasheed Philips et je suis passionné par le barbecue. Pour moi, le véritable art du barbecue, ce n’est pas de recouvrir la viande de sauce : c’est la viande elle-même, le savoir-faire et le dévouement qu’il faut pour bien faire les choses. En tant que fondateur de Philips Barbeque Co., ma mission est d’honorer la tradition d’un barbecue savoureux, cuit lentement, préparé avec soin, précision et amour. Mon approche, c'est de maîtriser le métier, de créer un héritage et de poser des bases solides sur lesquelles d'autres pourront s'appuyer.
Maîtriser le barbecue : questions-réponses avec Rasheed Philips
What advice would you give to someone new to the world of barbecue?
Barbecue isn’t about shortcuts or making it easy. It’s a craft that requires patience, hard work, and a lot of learning. Start small, focus on getting the basics right, and be prepared to put in the time. It’s a long journey, but the rewards are worth it.
Can you tell us about your experience on The American Barbecue Showdown?
Being on the show was a huge moment for me, and finishing in second place was a proud achievement. It gave me the opportunity to showcase my craft to a larger audience, but the true reward is always in the consistency and quality of what I do every day with my catering business. The show was a great way to get my message out there, but I’m all about the long hours and hard work behind the scenes.
What inspired you to start barbecuing?
While I didn’t grow up cooking in the kitchen, my love for food led me to barbecue. I was always fascinated by the idea of taking something simple, like meat, and transforming it into something extraordinary through time, patience, and the right technique. It’s all about honoring the craft and the process.
What makes Philips Barbeque Co. different from others?
We focus on the quality of the meat over everything else. Our approach isn’t about using excessive sauces or shortcuts—it’s about using time and wood to bring out the natural flavors of the meat. We believe in slow-cooking with pecan and hickory smoke for 18 hours to make sure the meat speaks for itself.
What’s your ultimate goal with Philips Barbeque Co.?
My mission is simple: to put out the best possible product every single time. I want to leave a foundation for the next generation of pitmasters to build on. This is a craft that never stops evolving, and I hope to be a part of that journey while leaving my own mark.
