Capping Off a Huge Competition BBQ Season at the KCBS World Invitational
Earlier this month, the top teams in competition barbecue descended upon Shawnee, Oklahoma for the 2021 Kansas City Barbeque Society World Invitational held November 11 to 14, 2021 at the Firelake Arena. The Smoke Sheet team was on hand at the event to get a behind-the-scenes look at one of the last major contests of the season, and we were not disappointed.
This year’s American Royal Winner Travis Duffy of Last Call Heroes showed us how he gets his ribs ready for the judges. (Photo by Wai Chan)
The World Invitational consisted of three full days of contests and activities. The weekend was kicked off on Friday with an Open contest event in which any KCBS member in good standing was eligible to participate. This meant that amateur Backyard teams were eligible to test their skills by going head-to-head against the professional Master Series teams.
The Backyard Series team Hickory Hangover from Alabama fared well in the Open competition against the Master Series teams. (Photo by Wai Chan)
It was clear that many of the Backyard teams at the event were up to the task of taking on the seasoned veterans in the Master Series. Hickory Hangover, a Backyard team that traveled all the way from Madison, Alabama ended up placing 6th in the Open competition out of 111 teams. At the awards ceremony that evening, Heavy Smoke BBQ from St. Louis was named Grand Champion, and Gettin’ Basted was named Reserve Champion of the Open contest. View the full list of results here.
Saturday’s contest included the Backyard invitational as well as additional Kids-Q contests and ancillary contests in the Turkey Smoke series, Celebrate Real Pork series, and a vodka cocktail competition. There was fierce competition between the Backyard teams, who despite being considered amateur competitors are nonetheless serious about their barbecue.
The Tallulah Falls School Pit Vipers is a Backyard series team from Georgia made up entirely of freshmen and sophomore students. (Photo by Wai Chan)
Perhaps the most impressive amateur team we spoke to was the Tallulah Falls School Pit Vipers, who traveled all the way from Georgia to compete in the event. The team is made up of high school students and as you might imagine, there was a lot of playful banter during our visit.
The team received guidance from their instructor Tom Tilley but the students did all of the prep, cooking, and boxing during the competition. It’s not surprising that the team recently won the Grand Championship at the first-ever World Junior Barbecue League Championship founded by Melissa Cookston.
Brad Leighninger’s team Gettin’ Basted won KCBS Team of the Year for the second year straight. (Photo by Wai Chan)
The Backyard invitational awards ceremony was held on Saturday evening, with Sweet & Savory BBQ winning Grand Champion and Lem’s Meat Varnish named Reserve Champion (view the full list of results here). That evening, the annual KCBS banquet was held, honoring several individuals who have made an impact on barbecue. Brad Leighninger’s team Gettin’ Basted was named Team of the Year in the Master Series for the second year in a row, capping off a tough neck-and-neck Points Chase battle with Slap’s BBQ, whose pitmaster Joe Pearce was named "Rib King" as the Rib World Champion.
That same evening, KCBS also honored judges and reps and gave out special awards. Brian Oliver was honored with the Gary Wells Sportsmanship award for showing a high level of fairness, generosity, good character, and observance of the rules. Sterling Ball of Big Poppa Smokers was awarded the Carolyn Wells Ambassador award for his many contributions to barbecue. Ball was in attendance and gave a moving speech about staying positive, giving back, and continuing to promote barbecue to the general public.
Sterling Ball of Big Poppa Smokers was honored with the Carolyn Wells Ambassadorship Award at the KCBS Annual Banquet. (Photo by Wai Chan)
On Sunday, the Master Series invitational contest took place. In order to qualify to compete in the contest, teams had to have won a Grand Championship or Reserve Grand Championship between January 1, 2019, and August 1, 2021. 92 teams from around the country as well as two international teams participated in the competition. It was Kansas City’s Fergolicious BBQ that came out on top in the end. Richard Fergola was crowned the 2021 KCBS World Champion to the cheers of his fellow competitors.
Richard Fergola of Fergolicious BBQ was awarded Overall Grand Champion of the KCBS World Invitational in Shawnee, Oklahoma. (Photo by Wai Chan)
The World Invitational event was a huge success and an enjoyable way to end the 2021 competition season. The Smoke Sheet hopes to be able to celebrate the world of competition barbecue with the teams, judges, reps, and sponsors at next year’s KCBS invitational event as well.
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
Raikes Beef Co. specializes in 100% Nebraska born and raised American Wagyu and Angus beef. Grass fed, grain finished, and always hormone free. Learn more about Raikes Beef Co.
—Bryan Bingham’s new Sunbird BBQ operation is a hot new Texas BBQ destination. (Photo by Wai Chan)—
HOT OFF THE PRESS
Pitmaster Bryan Bingham left Bodacious Bar-B-Q in Longview this past May and quickly started a new operation called Sunbird Barbecue with his wife Kimmy Bingham and his friend David Segovia. Daniel Vaughn of Texas Monthly wrote about Sunbird recently and had high praise for the tacos, sausage, and brisket. “On a recent Thursday, I got there just in time for one of the last orders of sliced brisket. One smoker is dedicated to briskets, and I suggest they keep it around. The lean slices were expertly smoked with a well-rendered fat cap and juicy, tender beef.” READ HERE.
Two notable barbecue joints around the country sadly closed last week.
Burkburnett, Texas barbecue restaurant Post Oak Barbecue, which previously earned praise from Texas Monthly has shut down. The restaurant announced last week it was closing its location. "We were trying our absolute hardest to keep this location open but unfortunately we will be permanently closing our Burk location," the company's post said. "We are hopeful to reopen our ToGo location and hop back in a food truck if possible." READ MORE.
Tallahassee BBQ staple Jim and Milt announced last week that it would be closed for more than 40 years of business. “Today’s announcement is tough and inspiring,” the owners wrote on Facebook. “After more than 40 years, we have decided to retire and will close.” READ MORE.
An 11-year-old Fair Oaks, California girl who couldn’t find a BBQ apron for girls has since created her own business to sell aprons and barbecue rub, reports KCRA. “I was first trying to find barbecuing aprons for girls and I couldn't find any, so I just decided to make my own,” Adisynne Burke said. Shortly after getting into the apron business, she started making her own barbecue rub too. She’s now developed four flavors of “Girls BBQ” that can be found at Ace Hardware stores across the Sacramento region, KCRA notes. READ MORE.
ADDITIONAL READS
Texas Monthly writes that East Texas joint Wright On Taco is worthy of the "& BBQ" it just added to its name because it’s serving newly perfected sliced brisket, porkstrami, and chopped brisket and pimento cheese sandwich.
Cleveland BBQ joints (like many around the country) are feeling the pinch from high meat and supply prices, including The Proper Pig Smokehouse in Lakewood.
J.C. Reid of the Houston Chronicle writes about some of his most memorable experiences with grilling and live-fire cooking, including in Argentina and Italy.
If you didn’t get enough fun details about the KCBS World Invitational above, FOX4KC wrote about the event as well.
J-Bar-M Barbecue, a highly promising new BBQ joint in Houston’s EaDo neighborhood, is “already selling out,” reports Eater Houston.
San Antonio Express-News writer Mike Sutter writes that the “honeymoon’s over” at Pinkerton’s Barbecue in downtown San Antonio.
Use the code BBQTOURIST10 to save 10% off your order of DennyMike's seasonings. Learn more about DennyMike's here.
—The team at Mill Scale has made pits for many of the top BBQ joints in the world.—
WATCH
Mill Scale Metalworks — Making It In Austin
Who's behind some of the greatest barbecue in the state (think Valentina's Tex Mex BBQ, Goldee's Barbecue, and Truth BBQ)? It's brothers Matt and Caleb Johnson from Mill Scale Metal Works out of Lockhart (a company we profiled in 2019). The latest "Making It in Austin" video takes a look at the metal fabricators whose custom pits are now defining the category. WATCH HERE.
LISTEN
Ryan Cooper and Sean Ludwig of The Smoke Sheet — Baseball & BBQ
On the most recent edition of the Baseball & BBQ podcast, hosts Len and Jeff talk with The Smoke Sheet co-founders Ryan Cooper and Sean Ludwig. Topics include Sean’s recent visit to Dallas-Fort Worth, Ryan’s visit to the KCBS World Invitational, how they make The Smoke Sheet each week, and much more. LISTEN HERE.
READ
Rodney Scott's World of BBQ: Every Day Is a Good Day — Rodney Scott and Lolis Eric Elie
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog — a specialty of South Carolina barbecue — when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this modern American success story, co-written by award-winning writer Lolis Eric Elie, Rodney Scott details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage — and of unforgettable barbecue. ORDER HERE.
is delicious recipe for Stuffed Steak Rolls is versatile and makes a great appetizer or main dish. (Photo by Ryan Cooper)—
Shallot, Portobello, and Gorgonzola Stuffed Steak Rolls with Polenta
By Raikes Beef Co.
We’re sure you will get plenty of turkey and stuffing this week for Thanksgiving. However, we decided to choose a Recipe of the Week that works equally well as an appetizer or a main dish. This recipe for Shallot, Portobello, and Gorgonzola Stuffed Steak Rolls was shared from Raikes Beef Co. and uses their delicious wagyu skirt steak. Serve as a main entree over polenta or with roasted vegetables or as an appetizer by slicing the rolls into pinwheels and placing them on skewers.
—The Jacksonville BBQ Festival will be one of the last big barbecue events of the year.—
December 10-12, 2021: Jacksonville BBQ Fest — Jacksonville, Florida
The inaugural Jacksonville BBQ Fest is happening this December at TIAA Bank Field, home of the Jaguars. Don’t miss this chance to grab an ice-cold brew and sample pure smoked bliss from award-winning pitmasters from across the country. MORE INFO HERE.
February 19-20, 2022: Meatstock Music and Barbecue Festival (Auckland edition) — Auckland, Australia
Meatstock will feature a stacked line-up of barbecue enthusiasts and bands. The two-day event brings American pitmasters Down Under; sees BBQ teams 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. Additionally, American BBQ joints such as Sugarfire Smokehouse will be putting on demonstrations. MORE INFO HERE.
March 12, 2022: Tex Mex BBQ Festival — San Antonio, Texas
This event will be full of the best food, education, and entertainment ever assembled in one spot. The menu will be masterminded by Miguel Vidal of Valentina’s Tex-Mex from Austin, Tx. The food will be executed by some of the most talented pitmasters, chefs, and cooks coming in from all over the nation. Mark your calendar for an amazing experience! MORE INFO HERE.
March 18-21, 2022: AmazingRibs.com Meat-Up in Memphis — Memphis, Tennessee
Join Meathead Goldwyn and the AmazingRibs.com crew at the Meat-Up in Memphis. There you can hang out and toss a few back with experts. The Meat-Up will be based in the famous historic grand Peabody Hotel. Things will kick off with a whole hog cooking demonstration Friday afternoon followed by a welcome dinner Friday evening at the famous Rendezvous. Saturday be will be a day of pork-centric seminars in the hotel, with special porky meals because Memphis is most famous for pork. The hotel's kitchen is highly regarded and we have ordered their best meal packages. Sunday, attendees will board buses and visit four BBQ joints for a deep dive into the historic tastes of Memphis barbecue before concluding the weekend with a bash on Beale Street! MORE INFO HERE.
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