What It’s Like to Organize a Big BBQ Event
Since I started my BBQ journey nearly five years ago, I have had the opportunity to attend quite a variety of memorable BBQ events, including the American Royal World Series of Barbecue, Texas Monthly BBQ Fest, Windy City Smokeout, the Jack Daniels World Invitational, and more. I’ve been fortunate enough to experience different events across the nation, from world championship contests to food festivals and everything in between
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The first Party in the Pit was recently held in celebration of Kansas City BBQ. (Photo by Chandler Johnson/Kalimizzou)
A few weeks ago, I helped to organize a BBQ event for the first time along with Terra Whipple, co-owner of Chef J BBQ in Kansas City. The event, which was called Party in the Pit, brought together pitmasters, barbecue lovers, and members of the media and was recapped in last week’s newsletter. Though I played just a small part in helping to organize the event, I wanted to share what I learned and provide some insight into my experience for anyone who might want to get involved in BBQ events in the future.
Pitmasters had the opportunity to share stories and showcase what makes their barbecue special. (Photo by Wai Chan)
Set Your Goals
I asked Terra what she thought was most important to share about getting involved with events and she said it is important to “understand the goal and purpose, and then it will be easier to create a plan around that.” She also stressed the importance of “figuring out what the event is…and what the event is not.” I couldn't agree more.
Party in the Pit was first started as a way to allow Kansas City pitmasters the opportunity to get together, share in some camaraderie, and showcase what makes BBQ special. We knew we wanted the event to be about pitmasters first and foremost. Even though the event grew in size and scope, we never changed from our original purpose. There were plenty of times when that might have happened had we not stayed focused on our goal.
Inviting the right people to participate in an event is critical. (Photo by Pilsen Photo Co-op)
Don’t Try to Be All Things to All People
One of the most challenging aspects of this experience for me was in inviting the right people to participate in the event. We didn’t want to exclude anyone from the more than 100 BBQ restaurants in Kansas City, but there was a limited amount of space to accommodate participants. I had to tell myself that there will likely be opportunities to adjust our lineup and include new participants in the future.
Megan Day of Burnt Finger BBQ provided a lot of helpful feedback regarding Party in the Pit. She pointed out a few things we overlooked for our first event. While I welcomed her feedback, I must admit, some of it was tough to hear, especially coming from someone I respect so much. She was quick to reassure us and support what we were doing and even volunteered to be a resource for us in the future. “My background is in high-profile events – it’s not easy. You’ll never please everyone. Don’t try,” she said.
We could not have planned a successful event without the support of family and friends. (Photo by Wai Chan)
Don’t Be Afraid to Ask for Help
When we began planning Party in the Pit, we immediately looked for talented and helpful people in our network. Thankfully, the BBQ community is full of really helpful people who are always willing to lend a hand. By reaching out to friends, family, sponsors, donors, and volunteers, throwing a brand new event became less of a monumental task.
Even if you enlist a lot of help, one of the most important pieces of advice I can give is to find someone who thinks of all the little things. I was fortunate in that Terra is detail-oriented and could plan for things I would have never thought of. We needed to remember to get cups, drinks, trash cans, signs, and name tags, in addition to meat and wood for the BBQ, coordinate a road closure, and so much more. When you can think of all the little things that go into an event ahead of time, in the end it can seem as if the whole thing is effortless.
The first annual Party in the Pit was organized by Terra Whipple and Ryan Cooper and hosted by Fox and Pearl. (Photo by Wai Chan)
Expect the Unexpected
No matter how hard you plan, some curveballs will inevitably be thrown your way. There may be unexpected permits that are needed, delays, cancellations, and more. The weather in Kansas City can be hit or miss in October, and my biggest fear was that it would be cold and rainy on the day of the event. We watched the forecast, and thankfully, the predictions changed from rainy to sunny on the day of the event. It ended up being the perfect fall evening.
The Kansas City BBQ community rallied behind our efforts to throw this unique event. (Photo by Wai Chan)
It Will All Come Together in the End
In the end, our first-ever Party in the Pit was a huge success. It took a lot of work, and we certainly could not have done it without the support of the Kansas City BBQ community, and all of the pitmasters, sponsors, volunteers, attendees, and many more. Each day we continue to receive supportive messages and see posts on social media from people who came out to celebrate Kansas City BBQ with us.
Terra Whipple and the Party in the Pit event received special recognition from Mayor Quinton Lucas and the Kansas City Council. (Photo by Phon Wills)
After the event concluded, we were informed that the Kansas City Council would recognize the first annual Party in the Pit through a special action and Resolution passed by the Kansas City Mayor and City Council. Everyone who participated in the event was formally invited to be “honored, recognized, and uplifted” for the “hard work in putting on Kansas City’s first Party in the Pit” event. Terra took the pulpit to be recognized by Mayor Quinton Lucas and the Kansas City Council. She was joined by a number of pitmasters, sponsors, and supporters in receiving the honors. We have been humbled by the outpouring of the support for our BBQ event in Kansas City and can’t wait to see what is next.
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Stay tuned for more Party in the Pit events in the future!
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
—Grill Girl Robyn Lindars hosted her much-anticipated Women’s Grilling Clinic this past weekend, with lots of incredible BBQ teachers. (Photo via Grill Girl Robyn)—
HOT OFF THE PRESS
This past weekend, friend of The Smoke Sheet Grill Girl Robyn Lindars, partnered with GrillGrates to hold a Women’s Grilling Clinic in Fort Myers, Florida. The goal of the clinic was to teach women the fundamentals of grilling in a relaxed “girls' night out” atmosphere. Lindars said the class was like “speed dating for grills,” with eight different grill stations set up to give participants the opportunity to try a variety of different grill experiences. At each station, groups had the chance to try different recipes and wine pairings. The star-studded lineup of instructors who joined Lindars in teaching the clinic included Erica Blaire Roby, Sunny Moody, Brooke Lewis, and Ron Dimpflmaier. READ MORE.
BBQ blogger John Tanner wrote about his experience eating at Omaha’s Porky Butts BBQ alongside The Smoke Sheet’s Ryan Cooper. “As good as the food was, the best part of the dinner may have been the conversation,” Tanner writes. “Ryan is a very interesting guy, and we had a wide-ranging conversation about barbecue, geography, blogs, Lewis and Clark, and Ryan’s wonderful son, Henry. We had a great time, and Nancy is now a huge fan of Ryan.” READ MORE.
Kansas City’s Smokin’ Guns BBQ restaurant will soon be closing after 20 years in business. The restaurant’s last day will be November 11. “We would like to thank all our family and friends for all your support the last two decades,” owners Phil and Linda Hopkins wrote on Facebook. “We would also like to thank our employees for a job well done. And last, but not least, our customers. We couldn't have done it without you. Thank you for your loyalty, your friendships, your smiles, the kind words. We will miss all of you. We will continue to sell our rubs and sauces through our web site and on a wholesale basis.” READ MORE.
Jim and Katie Osborn, who were named international champions at the recent American Royal barbecue competition, had their life and successful restaurant in Australia profiled by ABC News. The story also talks about the growth of American-style barbecue in Australia. "In terms of how long the scene has been around in Australia, it's still in its infancy compared to the U.S.," said Demelsa Lollback of the Australasian Barbecue Alliance. "The speed at which we're coming along, and the Australians are cooking at, it's a phenomenal position to be in." READ MORE.
ADDITIONAL READS
Our friends at the Barbecue Bros. have updated their great list of the best barbecue you can eat within an hour of Charlotte, NC.
Daniel Vaughn of Texas Monthly shares his impressions of Dallas’ upscale Douglas Bar and Grill, where brisket is $44 per pound.
Celebrated Atlanta pitmaster Bryan Furman recently helped put on a barbecue science class called “The Thermodynamics of Barbecue” at Harvard.
Fort Worth’s second-oldest restaurant, Riscky’s Barbecue, just turned 95 years old last week.
Here’s what it’s like to be a new KCBS barbecue judge at the prestigious competition event The Jack.
During a recent visit, Texas Monthly’s Daniel Vaughn was impressed with the quality of Monterrey, Mexico’s Texas-style BBQ.
Forbes profiled barbecue legend Ed Mitchell, who once told Anthony Bourdain to “call back later.”
WFMY News 2 captured video highlights from last weekend’s Lexington Barbecue Festival.
—Joe’s Kansas City Bar-B-Que is one of the most iconic joints in Kansas City. (Photo by Ashley Dixon)—
WATCH
What to Order at Joe’s Kansas City Bar-B-Que — The Kansas City Star
Food and travel journalist Kae Lani Palmisano applies Barbecue Hall of Famer Ardie A. Davis’ barbecue judging criteria to her visit to Joe’s Kansas City Bar-B-Que. After arriving at the famous gas station barbecue joint, she feasts on the Z-Man, a smoke-tinged brisket sandwich topped with provolone cheese, crispy onion rings, and a modest drizzle of thick and tangy barbecue sauce. WATCH HERE.
LISTEN
Santa Maria Grilling with Brad Wise of Rare Society — BBQ Radio Network
Chef Brad Wise is one of the leading chefs and restaurateurs in California’s Central Coast region, with five distinct concepts that highlight the bold, smoky, wood-fired flavors he’s known for. He fell in love with the Santa Maria style of grilling, and the live fire was fun for him, the unharnessed, spontaneous flame, the drama fueling his obsession with wood-fired everything. Wise talks about his Sinatra’s Rat Pack-inspired restaurant Rare Society and a Thanksgiving turkey alternative with a Pork Crown Roast. Hosts Dave Kious and Andy Groneman discuss some creative BBQ side dishes. LISTEN HERE.
READ
Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul — Kevin Bludso and Noah Galuten
In this honest and engaging cookbook, Kevin Bludso teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. But Bludso’s BBQ Cookbook is also a story about Kevin's family and community. It’s a love letter to the often-misunderstood city of Compton and the story of how Kevin has fed and supported his community while teaching everyone the art of barbecue. This is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home. ORDER HERE.
go Charcoal tests the best time to season meat USDA Prime beef ribs from Raikes Beef Co.—
When to Season Beef Ribs
By Fogo Charcoal
One of the most frequently asked questions new barbecue enthusiasts ask is, “when is the best time to season meat?” Fogo Charcoal’s Ron Dimpflmaier (aka @cptnron302) tackles this question head-on. Using two identical racks of Premium American Wagyu Beef Ribs from Raikes Beef Co., Ron seasoned one rack 24 hours before cooking them and seasoned the other right before going on the smoker. The results might surprise you!
Learn more about Southside Market Barbeque.
—Be sure to hit up a great BBQ event this fall.—
November 5-6, 2022: Texas Monthly BBQ Fest — Lockhart, Texas
Texas Monthly is excited to bring TM BBQ Fest to the city of Lockhart, the BBQ Capital of Texas. On November 5-6, the historical downtown and Lockhart City Park will create the backdrop for an expanded weekend festival, designed to celebrate many aspects of Texas barbecue. Expect tons of the best bites in Texas barbecue at the event. MORE INFO HERE.
November 4-6, 2022: Q BBQ Fest — Dallas, Texas
The Q BBQ Fest is coming to Texas. Join in the fun at the Miller Lite House at AT&T Stadium (home of the Dallas Cowboys) on November 4-6, 2022. 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.
November 5-6, 2022: Texas Monthly BBQ Fest — Lockhart, Texas
Texas Monthly is excited to bring TM BBQ Fest to the city of Lockhart, the BBQ Capital of Texas. On November 5-6, the historical downtown and Lockhart City Park will create the backdrop for an expanded weekend festival, designed to celebrate many aspects of Texas barbecue. Expect tons of the best bites in Texas barbecue at the event. MORE INFO HERE.
November 11-12, 2022: Warriors BBQ Ribs Championship — Honolulu, Hawaii
Hawaii’s first ever KCBS-sanctioned BBQ competition will take place on Veterans Day Weekend with the debut event “Warrior BBQ Ribs Championship.” This contest will include 3-rounds of pork ribs at the beautiful beachside Kapiolani Regional Park on the island of Oahu. The cake is $10,000 in prize monies, and the event theme (“Honors-to-Others”) will not only seek to celebrate Hawaii’s diverse backyard barbecue scene but also bring special honors to veterans, active military, and first responders. MORE INFO HERE.
November 11-12, 2022: Bourbon & Barbeque Louisville — Louisville, Kentucky
Bourbon and barbecue aficionados will want to stop by this new festival in Louisville. The event will feature pitmasters from around the country and tons of bourbon samples. MORE INFO HERE.
November 11-13, 2022: KCBS World Invitational — Gadsden, Alabama
The Kansas City Barbeque Society’s biggest event for the rest of the year is the fourth annual KCBS World Invitational Barbeque Competition. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event will feature three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.
November 18-20, 2022: Jacksonville BBQ Fest — Jacksonville, Florida
During the past few years, Florida has become an even bigger attraction for barbecue restaurants and events. The Jacksonville BBQ Fest, held at TIAA Bank Field (where the Jaguars play), is one event that brings barbecue fans together to get a taste of great local and national barbecue bites. On top of the top-notch food, there’s also live music and great drinks to enjoy. To get a taste of this event, be sure to read Ed Reilly’s recap of the Denver BBQ Festival, which is hosted by the same organizers. MORE INFO HERE.
November 19, 2022: Holy Smokes BBQ Festival — Charleston, South Carolina
Aaron Siegel and Taylor Garrigan of Home Team BBQ, Anthony DiBernardo of Swig & Swine, and Robert Moss, the Contributing BBQ Editor for Southern Living, have invited the leaders of the barbecue community from around the country to come together in Charleston on November 19th, 2022 at Riverfront Park. With live music playing on stage against the backdrop of the Cooper River, guests will have a unique opportunity to sample a range of barbecue styles from the group of renowned pitmasters. Expect to taste slow-smoked whole hog, pork and beef ribs, Texas-style brisket, smoked sausage, BBQ tacos, and much, much more. MORE INFO HERE.
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