Under the Helmet – Ohio State Buckeyes
10/7/2006 12:00:00 AM | Football
Oct. 7, 2006
By Katie Patton
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In the early morning hours of game-day Saturdays, fans are breaking out their grills and setting up to tailgate. About the same time, junior Kirk Barton is suiting up in his scarlet and gray uniform, preparing to take the field in his third season as one of the Buckeyes’ premiere offensive tackles.
Barton’s primary goal is to be a master of the gridiron. However, do not be too quick to count this Buckeye out as a master of the grill. Barton says grilling is one of his favorite hobbies.
“When I came to school I had to learn to fend for myself,” Barton said. “I didn’t have anyone to buy my food or cook my meals for me like when I was at home. That’s when I really started to grill out a lot and experiment with grilling different things.”
Barton began by grilling simple things like chicken and burgers. However, after a few years of practice, he now grills everything from steak to bison and has even learned some of the benefits of grilling different meats.
“Eating right is important, especially during the season,” Barton said. “One day I was talking to one of our strength coaches about the best kind of meat to eat and he suggested bison because it tastes like chicken but is leaner. At first, I thought it was really weird, but I tried it and really liked it. Now it is one of my favorite things to grill.”
Although Barton’s grilling skills my have evolved out of necessity during the past three years, his interest in grilling began long before he came to Ohio State. A native of Massilon, Ohio, Barton grewup a Cleveland Browns fan, going to games in the Dawg Pound and, of course, tailgating.
“I learned almost everything I know about grilling from my uncle John,” Barton said. “When I was younger he would take me to the Browns’ games and we would tailgate with family and friends. He is the chef of our family and always the one in charge of the grill. I thought it was fun, so I picked up on it. He taught me everything I knew before I started experimenting on my own.”
While grilling is one of Barton’s favorite hobbies, he also likes to cook a lot of organic and health food in general in order to maintain a balanced healthy diet.
“I look to cook a lot of lean, organic foods,” Barton said. “My favorite meal is a bison burger with mushrooms, peppers, and cheddar cheese mixed in. Cooked medium-rare and placed on a flax seed bun, it’s hard to beat. I also try to get as much fresh organic produce as possible. Organic vegetables make for a great side.”
Barton may be able to stand up to the best game-day griller, but he is not eager to put his skills to the test just yet. Beside the fact he is perfectly content spending his Saturday afternoons wearing No. 74 for the Buckeyes, Barton would rather cook leisurely for himself than be in charge of the grill at his family or friend’s next tailgate.
“I don’t like to break out the burgers and grill for just anyone,” Barton said. “I grill a lot for myself and my girlfriend. Once in awhile I’ll cook out for my immediate family or a few close friends if they are visiting.”
Lucky for Barton and the Buckeyes, he will not have to worry about being asked to tend to the grill at the next game-day tailgate. His Saturdays are booked, for at least the next year, with the duties of an offensive tackle in “The Shoe.”
