Farewell and Spar for the Spurtle

Fly your barbecue flag at half mast, for today is my brother-in-swine Conor’s final day in North Carolina.  Despite developing a strong affinity for barbecue during his several years in the Tar Heel state, he is returning to his salmon-crazy homeland of Seattle.  In honor of Conor’s return to the west coast, allow me to post the below message from a typical, barbecue-ignorant west coast company, Bob’s Red Mill:

“Hi Porky-

I’m writing to follow up with you on the information I sent about Bob’s Red Mill’s Spar for the Spurtle Recipe Contest.

Bob’s Red Mill Natural Foods recently announced its first ever Spar for the Spurtle Recipe Contest, which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill Steel Cut Oats – the World’s Best Oats. From the entries, three finalists will be flown to Portland, Ore. to compete in a live cook-off, in which the winner will receive an all-expenses-paid trip for two to Scotland, to represent Bob’s Red Mill in the 18th Annual Golden Spurtle World Porridge Making Championship, $2,500 in cash, and several other prizes. The deadline to submit a video is July 30, 2011.

Full details, images and a 2011 Spar for the Spurtle prep video that you can download or post on your blog are available at http://pitch.pe/156688.  For additional Spar for the Spurtle information, please see the contest website. Also, check out Bob’s Red Mill on Twitter and Facebook.”

See what you are getting into, Conor?  So long barbecue and hello oatmeal.  Still, may the pork be with you in your new life, Swinefactor.  Keep in touch and do let me know what a spurtle is when you get a chance.

Good luck finding a view like this in Seattle, buddy.