Fame Spreading For Cottondale "Meat Man"

Forrest Dilmore Is Racking Up Victories and is Becoming Renowned as Pork Bar-B-Q Expert
By Sid Riley

Barbequing is an Art…and Forrest Dilmore of Cottondale has been grilling a lot of masterpieces lately. His culinary skills were much appreciated at the East Point Florida Fire Department Charity Bar-B-Q in March where Forrest’s Fine Foods of Cottondale won in three of the top four categories for the event, and brought home the grand championship trophy.

His barbequed chicken strutted away with the prize in the chicken competition, while his Boston butt and brisket entries both took top honors in their categories. Dilmore prepares his meats with a special dry rub and injects them with secret sauces prior to introducing them to his controlled cooking techniques. The result is a prize winning "unique flavor" that is winning him fame and fortune in the competitive barbequing circuit.

Dilmore and his barbeque buddy Walt Loftin of Dothan who cooks under the name "Pork Avenue BBQ", have a good time at the dozen or so events they enter each year. They have even started a barbequing school for those wishing to improve their skill at the grill. The school is called "BBQ Boot Camp". "The best thing about it", states Dilmore, "it is a hobby you can eat!" Contact Dilmore for information on the next scheduled class.

(www.tristatebbq.com/bbqbootcamp or (334)699-1475)

By listening to their conversation you learn that a Boston Butt is actually a pig shoulder, baby back ribs do not come from baby pigs, but rather the loin area, and over-cooking is a common mistake. "There is a fine line between too tender and just right", they assert. And do not dare use the "G" words around them, like grilling or gas, they use only wood. They prefer cherry, maple, pear, pecan, and other trees that produce a nut or fruit.

"I had gas once", Lofton quips…."but I took something for it".