By By JOHN EBY / Dowagiac Daily News
The world's best barbecue will be arriving in Dowagiac Saturday from west suburban Westmont, Ill., at Heartland Chrysler Jeep Dodge on M-51 South.
Scottie Johnson can make such a boast after winning $2,500 and bragging rights at the 18th annual Jack Daniels World Championship Invitational Oct. 28 in Lynchburg, Tenn. – the "World Series of barbecue."
Cooking up a cure for cancer, which claimed both his wife and father, inspires the champion barbecuer.
Johnson's wife, Corliss (Feb. 26, 1962-Feb. 2, 2003), died three years ago of colon cancer at 41.
She attended high school with Heartland's Dan Leversen.
"My wife was and will remain my greatest fan" Johnson said of his additional accolade.
His father died just the day before Johnson competed in Tennessee.
His dad's rare form of cancer, angiosarcoma, was diagnosed only weeks before.
Johnson's father urged him to "follow my dream and to bring back the hardware," he told the Chicago Tribune, which profiled him Nov. 16.
Johnson, 43, manages a law firm in Chicago.
He became serious about barbecuing in 2002 while trying to create the perfect ribs.
He put cooking on hold to care for their two young daughters, Zoe and Lexi, but rekindled his flame in 2005.
Johnson, whose appearance at the local auto dealership is scheduled from 10 a.m. to 2 p.m., grew up in Riverside, Ill. and moved to Westmont 15 years ago.
He said his wife always supported his hobby.
He barbecues at home about four times a week.
In Tennessee, he faced off against 50 competitors, not only from all over the United States, but also Switzerland, Australia, Poland and the United Kingdom.
Sixty judges awarded points in seven categories – pork ribs, pork shoulder, beef brisket, chicken, cook's choice, sauce and dessert.
Judges select the winner based on appearance, texture and taste without knowing who cooked each dish.
Judges were certified by one of the largest such U.S. organizations, the Kansas City Barbecue Society.
His secret for award-winning barbecue is cooking at a low temperature.
Johnson's advice is to remember that where grilling is hot and fast, barbecuing is "low and slow." Meat he needs at noon on a Saturday begins cooking Friday evening around 6.
His winnings from contests throughout the Midwest go to the foundation he started in his wife's name to help fund cancer research.
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