A Taste of the Future of Competition Barbecue

After a disappointing and challenging 2020 season brought on by the pandemic, it was wonderful to witness competition barbecue in full swing in Nebraska over Memorial Day weekend. Some of the biggest teams from around the country visited the Cornhusker State for the 9th annual Valley Veterans BBQ Competition and many of those same teams stayed in town for the first-ever Helping U Barbeque Triple Bone Rib Contest held in Omaha the next day. 

A rib entry at the Triple Bone Rib Contest held at Helping U Barbeque last month in Omaha, Nebraska. (Photo by Nat Ogura)

This competition was a unique opportunity for teams to compete in three separate one-meat contests in a single day. One-meat contests, as the name suggests, are official contests where only one meat is cooked. They follow all of the KCBS Master Series rules but often accompany larger contests or are stand-alone contests for smaller venues or when there is less time available.

The beauty of this format of competition is that newer, less experienced teams can get the opportunity to compete in a more straightforward, approachable contest and only need to focus on one meat. Meanwhile, seasoned teams from the Master Series can easily choose to participate in these contests to earn extra KCBS Team of the Year points.

I was fortunate enough to help judge the Helping U Barbeque Triple Bone Rib Contest in Omaha, Nebraska. (Photo by Nat Ogura)

I was lucky enough to have the opportunity to participate as a judge at the event. While I have been fortunate to travel to some of the best barbecue restaurants around and also frequently attend barbecue events for The Smoke Sheet, this was my first experience judging an official Kansas City Barbeque Society (KCBS) contest. It will certainly not be my last. All of my fellow judges as well as the contest representatives were incredibly welcoming and served as great ambassadors for competition barbecue.

Almost all of the rib entries I judged at the competition were exceptional. (Photo by Nat Ogura)

Though I’ve certainly had a lot of exposure to barbecue, I was honestly a little nervous to judge my first competition. However, the organizers at Helping U BBQ, along with Bunny and Rich Tuttle from KCBS, and especially the other judges answered all of my questions and helped put me at ease. By the second round of judging, I felt like an old pro. It also helped that I was judging exceptional ribs from some of the best teams around.

Gettin’ Basted took the award for Overall Grand Champion of the Helping U Barbeque Triple Bone Competition. (Photo by Ryan Cooper)

After all three contests were over, I watched the awards ceremony and it was wonderful to see the camaraderie and fellowship amongst all of the teams. Brad Leighninger of Gettin’ Basted, who earned KCBS Team of the Year in 2020, was named Overall Grand Champion at the event. It was great to see almost all of the more than twenty teams who competed in the three separate events receive calls for awards. 

In the future, I see one-meat contests as becoming an important way for even more barbecue enthusiasts to learn more about how to become involved in competition barbecue. These contests provide a streamlined, more accessible opportunity for backyard cooks and relatively new teams to test their skills against seasoned pros. As KCBS celebrates its 35th anniversary as an organization, it is an exciting time to start welcoming the next generation of barbecue and grilling enthusiasts into the fold.

Visit kcbs.us for more information on KCBS or to find out more about upcoming sanctioned barbecue contests and judging classes.

Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet

Thanks to our sponsor Sauce King NYC, a virtual event from Food Karma Projects that's now in its second year. Using a panel of judges, Sauce King NYC determines the best barbecue sauces, hot sauces, marinades, and more from around the country. It is now accepting submissions through August 15th for the 2021 competition. Enter your best sauce in the competition today!

—One of St. Louis’ best annual BBQ events — Q in the Lou — is back this October.—

HOT OFF THE PRESS

The Q in the Lou barbecue festival has announced it will return on Oct. 1-3 in St. Louis’ downtown-based Kiener Plaza. The annual barbecue festival, founded in 2015, went virtual last year due to the pandemic but will be back strong this year. Organizers have not yet announced the participating pitmasters but expect at least 10 top local and national joints to serve up ‘cue. READ HERE.

In a new article for AllRecipes, Doug Scheiding has written about the explosion in pellet grills and technology that enables them. “I am here to tell you that technology is changing the way people are cooking in the backyard,” Scheiding writes. “Who would have ever thought that when you start up your grill sometimes you have to wait for the controller to download a software update?” READ HERE.

At grocery stores all over the country, countless people stand in front of an array of BBQ sauces and have trouble making a decision. Eater has published a very easy-to-consume guide to consumer barbecue sauces, which includes notes about sauces from Kraft, Sweet Baby Ray’s, Stubbs, Trader Joe’s, and Lillie Q’s. It also unexpectedly talks about Teriyaki, Japanese, Hawaiian, and Korean barbecue sauces as well. There are also a few tips about how you can spice up store-bought sauce as well. READ HERE.

At the intersection of soul food and barbecue sits Pit Stop Barbecue, which is located in Boston’s Mattapan neighborhood. Eater Boston has profiled the classic joint, which has been serving up its “popular trifecta plate of pork ribs, collard greens, and mac and cheese” for more than 30 years. “We stay true to what we are and don’t try to be something different,” current co-owner Derek Fowler said in the article. The secret sauce, as Fowler puts it, is to “give people what they want and what they are used to. Reminds them of home, with a little bit of a twist to it.” READ HERE.

Author Jim Auchmutey has written a new "field guide to American BBQ" with more regional styles than you might think. Auchmutey explores various styles through meats, sauces, and dishes. "There are more out there than the shorthand we see about four barbeque regions (Texas, Carolina, Memphis, Kansas City)," Auchmutey writes. "Let's sort them out by applying three filters: the meat cooked, the sauce it's served with, and the distinctive dishes that indicate a particular barbeque terroir. READ HERE.
 

ADDITIONAL READS

J.C. Reid of the Houston Chronicle writes about how Houston barbecue became part of annual Juneteenth celebrations.

Gus's World Famous Fried Chicken is purchasing Leonard's Pit Barbecue, a Memphis BBQ staple that has been slinging smoked meats since 1922. 

Author John Shelton Reed has written another book about BBQ fittingly called On Barbecue, which compiles many of his writings on “mass barbecue” and more.

Two cool Atlanta BBQ developments: Wood’s Chapel BBQ Shortstop has opened at Krog Street Market and Breakfast Boys is now serving all day in College Park.

Leonard Botello IV from Truth BBQ in Texas shared the meals that have mattered most to him with The Daily Beast.

Daniel Vaughn of Texas Monthly writes that the spare ribs at JW’s BBQ will make you happy you visited Jacksonville, Texas.

Van's Pig Stand, a staple of the Oklahoma City barbecue scene, is celebrating 91 years of barbecue this year.

The Barbecue Bros stopped by Hubba Hubba Smokehouse and noted that it's “one of the better barbecue meals that I’ve had in Western NC.”

Thanks to our sponsor ChefsTemp for their support of BBQ Dads. Use the promo code "TempDAD" to get $8 off a new Finaltouch X10 Digital Meat Thermometer.

—Season 2 of the Food Network series BBQ Brawl debuted this week featuring an all-star cast of pitmasters.—

WATCH

Introduce Your ‘Cue — BBQ Brawl

Season 2 of the Food Network show BBQ Brawl introduces a new crop of barbecue pitmasters and once again pits celebrity chefs Bobby Flay and Michael Symon against one another. This time, however, they are joined by former-NFL-player-turned-chef Eddie Jackson. The three chefs assemble their teams of pitmasters to go head-to-head in an elimination-style competition until only one “Master of Cue” remains. This season features a noteworthy cast that includes Christopher Prieto from Prime BBQ, Megan Day of Burnt Finger BBQ, Ara Malekian from Harlem Road Texas BBQ, and David Sandusky of Beast Craft BBQ. WATCH HERE.

LISTEN

Ryan Cooper of The Smoke Sheet and High School BBQ Coach Chuck Simpson — Tailgate Guys BBQ Show

On Episode 118 of the Tailgate Guys BBQ Show Podcast, host Lyndal Scranton visits with Ryan Cooper from The Smoke Sheet. They talk about how the newsletter got started, what Ryan likes to cook in the backyard and upcoming events for 2021. Next, the podcast welcomes Chuck Simpson, a high school teacher in Osceola, Missouri, where he is a coach of the high school BBQ team and youngsters can eat their homework! The students learn the ropes of cooking over open-fire as a sanctioned member of the National High School BBQ Association and Missouri High School BBQ Association. Meanwhile, co-hosts Lyndal and Steve talk Father’s Day cooking and gift ideas plus golf’s third major of 2021, the U.S. Open. LISTEN HERE.

READ

BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster — Mitch Benjamin

Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition. Learn the ins and outs of competition BBQ, including some of Mitch's award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt. Take a trip behind the scenes of Kansas City's Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. He showcases recipes with reverse smoking, sous vide, and other techniques. Whether you're relatively new to BBQ or a seasoned pitmaster, you're sure to find new ideas, techniques, and flavors in BBQ Revolution. PRE-ORDER HERE.

The new FOGO C4 Grill by MGrills is the best portable grill in the market. Click here to learn more about the C4 Grill.

—Try Malcom Reed’s Honey Chipotle Rib recipe at your next backyard barbecue.—

Honey Chipotle Ribs on a Weber Kettle

By How to BBQ Right

You don't need a fancy cooker to smoke ribs — you can do it on a weber kettle grill over charcoal and hickory wood. In this week’s Recipe of the Week, Malcom Reed of How to BBQ Right shares his recipe for Honey Chipotle Ribs that perfectly combine sweet and heat everyone is sure to enjoy.

Thank you to our sponsor Raikes Beef, which offers 100% Nebraska born and raised American Wagyu and Angus beef. Learn more about Raikes Beef Co. here.

—Lots of must-attend barbecue events are scheduled for 2021.—

July 9-11, 2021: Kansas City BBQ Festival — Kansas City, Missouri
Kansas City is about to get a big new barbecue festival with the “KCQ,” a non-competition barbecue event that celebrates barbecue from Kansas City and many other barbecue towns. It will take place in the parking lot of Arrowhead Stadium and feature barbecue from KC-based mainstays Joe’s Kansas City, Jones Bar-B-Q, and Plowboys BBQ. Out-of-towners will also be there, including 2M Smokehouse, Black’s BBQ, Central City BBQ, and Sugarfire Smokehouse. MORE INFO HERE.

July 9-11, 2021: Windy City Smokeout BBQ & Country Music Festival — Chicago, Illinois
Get ready for beer, BBQ, and country tunes, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago. The Windy City Smokeout is one of the largest barbecue festivals in the U.S. and typically features the world’s best pitmasters and more than 15 musical acts. Read our to learn about the experience. MORE INFO HERE.

July 16-17, 2021: Golden Days Championship — Fairbanks, Alaska
The northernmost barbecue competition (maybe in the world?) is taking place in Fairbanks, Alaska, which is also the birthplace of the Alaska BBQ Association. This competition follows the KCBS sanctioned rules as the Grand Champion receives an invitation to the Jack Daniel’s World Championship Invitational. It’s also notable in that the sun basically doesn’t go down the entire time the comp is happening. MORE INFO HERE.

July 31 & August 1, 2021: Beer, Bourbon, & BBQ Festival  — Brooklyn, New York
NYC’s Beer, Bourbon, & BBQ Festival is back and better than ever! Get ready to enjoy all those pleasures that true Southerners live by – Beer, Bourbon, Barbecue, Boots, Bacon, Biscuits, Bluegrass, and Smoked Beasts. It’s a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbecue eatin’. One admission buys you a sampling glass so you can enjoy an all-you-care-to-taste sampling of beer and bourbon. MORE INFO HERE.

August 21-22, 2021: Meatstock Music and Barbecue Festival (Sydney edition) — Sydney, Australia
Meatstock returns with a typically stacked line-up of barbecue enthusiasts and bands. The sell-out, two-day event brings big-name American pitmasters Down Under; sees comp teams from across Sydney go head-to-head over the coals to be crowned the city’s best barbequers; and features live music, food trucks and pop-up bars. MORE INFO HERE.

September 3-5, 2021: Pinehurst Barbecue Festival — Pinehurst, North Carolina
Debuting Labor Day Weekend 2021, The Pinehurst Barbecue Festival celebrates “All Things Barbecue” in North Carolina. From Eastern North Carolina vinegar to Western North Carolina tomato, they will have all of your favorites. The Pinehurst Barbeque Festival is a “Celebration of Taste and Tradition” featuring award-winning pitmasters in one of the most picturesque settings in all of North Carolina — the historic Village of Pinehurst. Choose to experience the entire three-day festival, or attend just one signature event. A multi-ticket VIP package, as well as individual tickets for each event are available. MORE INFO HERE.

September 10-11, 2021: Beer, Bourbon, & BBQ Festival (Cary) — Cary, North Carolina
Cary’s Beer, Bourbon, & BBQ Festival is back and better than ever. Get ready to enjoy all those pleasures that true Southerners live by – Beer, Bourbon, Barbecue, Boots, Bacon, Biscuits, Bluegrass, and Smoked Beasts. It’s a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbecue eatin’. One admission buys you a sampling glass so you can enjoy an all-you-care-to-taste sampling of beer and bourbon. MORE INFO HERE.

September 11, 2021: Pig Island NYC — New York, New York
For those that love all things pork and barbecue, the annual Pig Island NYC event is a can’t-miss affair. Many chefs and pitmasters from around the country show up and serve their best pork creations. Held outdoors, this all-inclusive event will also feature a ton of great food, beer, cider, and liquor. MORE INFO HERE.

September 16-19, 2021: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams from around the country, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a full line up of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. Read our to learn more about the experience. MORE INFO HERE.

Thank you to our sponsor DennyMike's, which offers outstanding seasonings and rubs for every situation. Learn more about DennyMike's here.

Thanks for reading our newsletter!
Want to be featured in or sponsor The Smoke Sheet?
Email us here!