BRAWLEY — Dwayne Kellum winced at the suggestion.
"I think if people want barbecue sauce they should get a straw," he said.
Kellum doesn't much cotton to people who put barbecue sauce on slices of tri-tip beef.
Since he's a gregarious guy — a Brawley High School booster — Kellum's not going to get too upset over this most basic of culinary affronts to tri-tip, a slow-cooked, marinated hunk of beef.
It's just that Kellum cares about the tri-tip he cooks too much to dull the flavor with sauce.
At Thursday's CowBelles Beef Cook-off, Kellum manned the 8-foot long outdoor grill and slowly cooked more than 750 pounds of tri-tip for 40 minutes for thousands of people from all over the Imperial Valley who filed into Brawley's Lions Center.
While the meat was pre-marinated and bought from Ramey's Meat Market in Brawley, Kellum still felt a proprietary twinge toward the beef.