Josh Black, vice president of RVA Beard League, takes this beard — and these tips — on the road during international beard competitions. (Photo by Steve Hedberg)
Eating barbecue and having a beard are two great things, but when enjoying them together, you’re going to need a game plan. After all, you didn’t grow that beard by accident and that pitmaster didn’t spend 12-plus hours on the best ’cue you have ever eaten just for it to end up lost on your face. So, out of respect for both arts, here are few things to keep in mind this summer.
USE YOUR MITTS
Most BBQ can — and in my opinion, should —be eaten with your hands. Whether it’s brisket, ribs, pork or chicken, you can pull apart perfectly-sized bites every time. If you must faceplant into a sandwich, cut it in half and work from a corner; this will avoid smashing the bun, meat and sauce into the whiskers around your mouth.
DIP AND DOT
You’re going to want extra napkins and a glass of water handy before you begin. Dipping the napkin into the water is a gentle and easy way to get the stray sauce out of your whiskers. For those with longer beards, the braid may be a good option for keeping those low-hanging locks from catching any rogue food items.
