Eric Lofthus, of Dodge Center, has won awards in barbecue cook-offs for his own special seasonings and sauces.
Edie Grossfield/Post-Bulletin
15 Minutes: Eric’s a seasoned veteran with barbecue 1/11/2010
By Edie Grossfield, Post-Bulletin, Rochester MN
Some people have a passion for golf, others for skiing, making wine or oil painting. Eric Lofthus has a passion for barbecue. The Dodge Center man loves to order special spices from around the country and experiment with combinations that he hopes will make chicken, beef or pork a delectable delight off the grill. He’s become so good at it, that friends, and friends of friends, have begun requesting his creations.
In recent years, Lofthus has competed as part of a cook-off team in many competitions in Minnesota, Wisconsin and Iowa. His team, made up of a few friends from Dodge Center, has placed well in several of the contests, winning trophies and other prizes.
How long have you been into creating seasonings and sauces for barbecue?
I started out probably when I was 18 or 19, just kind of messing around. I don’t know where I got the interest from. My dad was never a big barbecuer and my mom passed away at an early age. I guess I just picked it up somewhere and took it from there.
What do you enjoy about it?
It’s just a lot of fun. To do something to where you can give someone a chance to try a seasoning or a sauce that isn’t just bought off the grocery store shelf, it makes you feel good.
And you like to experiment?
Yes, and you just never know — sometimes you come up with some good stuff, and sometimes it’s maybe not so good, but you learn. And you learn about quantities — you have to be really particular. And you have to study different spices and herbs and how they work with meats.
What are the competitions like?
They’re different cook-offs — we probably hit six or seven different ones, including a state championship barbecue cook-off in Mason City, Iowa. You get judged on beef brisket, pork ribs, pork shoulder and chicken. You make it up and it gets presented to the judges. People come from all over — one cook-off had people from eight different states there.
Do people have elaborate grills for these competitions?
Oh yeah, there are guys who have won at national levels, and some guys who come in with some pretty nice equipment. We don’t have anything fancy. That’s how I base it — it isn’t really about how much you spend on your equipment, but about your knowledge of spice, your cook time, your heat and things like that.
Do you prefer a gas grill or charcoal?
I’m pretty much all charcoal. It’s a little more challenging. Depending on the weather, summer or winter, windy, humid, that all plays a part in how your coals are going to fluctuate your temperature.
How do you go about making a seasoning?
Well, you find an ingredient that you really like — I really like coriander — and you just kind of build it. There are so many spices and herbs.
What is in this most recent one you made?
Oh, you’ve got your garlic and onion and cardamom, and I really won’t tell you much more than that.
It’s a secret, huh?
Yeah.
Know an interesting person willing to spend 15 minutes talking with a reporter in exchange for 15 minutes of fame? Call Edie Grossfield at 285-7635.
