Three big ways to improve NBBQA 2020 (plus this week’s top BBQ news & events)
Last week, we told you about some of our in Kansas City. The conference was full of great networking opportunities, some good classes on marketing barbecue, and naturally, great food.
While we did have a good time at the event, we think the organization and its annual conference could make a few changes to retain more attendees at NBBQA 2020 in Louisville, Kentucky. Here are three ways the NBBQA conference could improve and become a must-attend event for the broader barbecue community next year.
The NBBQA 2019 conference in Kansas City was fun but there was very little information available before you checked into the event.
Better Information Ahead of the Conference
As anyone who’s attended a trade conference will tell you, a program or schedule before the event starts is important for planning your days. The two days of NBBQA 2019 programming unfortunately were not available until you arrived at the conference, causing disappointment for attendees like Eva Harris, marketing director for The Rib Doctor and a member of NBBQA since its founding.
“The classes, once you got into them, were perfect, but we didn’t get the booklets to show when things were scheduled ahead of time,” Harris said.
Another attendee who had a good time at the conference but wanted more beforehand was Sean Keever, from the competition team Big Guns BBQ and an organizer for Operation BBQ Relief.
“Last year at Fort Worth, you could look ahead on the website and see what was going on,” Keever said. “Usually you can look ahead of time on the website and tell what sessions are coming up. That was absent this year. A little more rigidity and advance notice of things would be nice."
While lunch was good at NBBQA 2019, they sometimes ran out of food and took awhile to get more for attendees.
Content and Scheduling Improvements
While there were a few conference sessions that impressed us, including the Meet the Masters session with top people in the business like Myron Mixon and Amy Mills, many of the sessions and the scheduling of them were clunky.
Meathead Goldwyn, founder of AmazingRibs.com and a regular attendee of the NBBQA conference, talked about this at length in an interview with The BBQ Central Show.
“There were some serious issues like running out of food at lunch,” Meathead Goldwyn told Greg Rempe on the show. “There wasn’t time between seminars. Usually you put 10 to 15 minutes between a seminar so you can go to the toilet or you can call the office or visit with someone. They moved seminars around so you go to a seminar and it’s not there.”
We also heard from several attendees that they would like to see a broader array of topics during the education sessions. Ideas included food photography, social media marketing, and hot food trends. Several operators in the business said they would like to see dedicated niche networking sessions, like small gatherings just for buyers and sellers.
One panelist also told us she was also not happy with the conference’s questionable decision to play the song “Stand By Your Man,” right after a panel of all-star women pitmasters concluded.
The Smoke Sheet takes a quick photo with Meathead Goldwyn at NBBQA 2019 BBQ Bash.
A Bigger and Better BBQ Bash
Finally, we had a good time at the BBQ Bash (the public facing Saturday event for the conference), but it was lightly attended and the ticket price of $40 for a casual event was simply too high. At the midway point, the ticket price was lowered to bring in more people, especially large families from a volleyball tournament happening nearby.
Even with the lower price point, “they still didn’t have a good turnout and didn’t make much money, but it was a great event,” Meathead said on The BBQ Central Show.
Harris from The Rib Doctor suggested they need to line up for more national barbecue vendors for the public-facing event. “They need to go back and get vendors that they had before,” Harris said. “I’ve never been to a show this small. Your heavy hitters are not here.”
We think this public-facing event needs to be better and well-advertised several months in advance. If the public event is well done, it could encourage people to spread the word about NBBQA and get people to join.
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Despite issues in 2019, we look forward to seeing what’s in store for 2020 in Louisville and hope these shortcomings can be addressed. We weren’t the only ones who also plan to attend next year, with Meathead, Keever, and Harris all saying they plan to come back for more.
“I’m going to be back next year, I hope,” Meathead said. “Louisville is a lot of fun. If you are in the restaurant business or contemplating being the restaurant or catering business, there’s a lot to learn, there’s people to meet, there’s a lot of networking, [and] there are people that will help you up.”
Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Sheet
Here are the top recent barbecue news stories from around the country:
Barbecue plate with Brunswick Stew from Allen & Son in Chapel Hill, North Carolina, which closed last December. (Photo by Ryan Cooper)
Following the prominent closures of Allen & Son in Chapel Hill, Bill’s Barbecue in Wilson, and Wilber’s in Goldsboro, Garden & Gun magazine wonders aloud if North Carolina barbecue is now an endangered species.
On Sunday, thousands of barbecue fans enjoyed sunny weather and delicious barbecue from thirty restaurants at the Houston Barbecue Festival. Ryan was in attendance and enjoyed every bite. Look out next issue for our full report on the event.
Also this past weekend, Pig Beach in Brooklyn hosted an enormous event to raise money for the family of Jeff Michner, who passed away suddenly last year. The event attracted big pitmasters from around the country and had fantastic dishes.
After more than a year of anticipation, celebrated barbecue operation Heim Barbecue has opened a second restaurant in the River District of Fort Worth, Texas.
J.C. Reid of the Houston Chronicle writes that the myth of salt and pepper in Texas barbecue is overstated and that rubs often include at least one other ingredient, whether it is garlic powder, onion powder, cumin, paprika, or cayenne pepper.
A fire damaged the landmark Mr. Barbecue restaurant in Winston-Salem last week. The restaurant was founded in 1962, and the owners have vowed to fix the damage and reopen.
The San Antonio barbecue food truck Smoke Shack has been around since 2012, but it has now closed its doors for good. Since getting started with the truck, Chris and Kate Conger have opened three food properties (The Smoke Shack, Smoke Shack Meat Market, and The Pigpen), so we think they will be alright.
Last week, Southern Living posted two lists of what its readers consider the best barbecue in the South — and they both snubbed Memphis, writes Jennifer Chandler of the Memphis Commercial Appeal. The first list included one Memphis joint, Central BBQ. The second, “The South’s Best BBQ Joints in Every State,” included Nashville favorite Peg Leg Porker instead of any place from Memphis. (That said, Peg Leg Porker is very, very good and issued its own response to the matter.)
Oakland, California barbecue pop-up Smokin’ Woods BBQ has opened up a restaurant inside the 2nd Half Sports Lounge, reports the San Francisco Chronicle. It serves fatty brisket, pork ribs, chicken, and beef links cooked over cherry and oak, all
High school welders in Texas have gotten into the custom barbecue smoker game, according to Texas Monthly. Thomas Bailey, the welding teacher for the Forney school district (just east of Dallas), is working with his students to build smokers under the name Bison Smokers.
The Late Show with Stephen Colbert has featured its fair share of barbs at North Carolina barbecue, as Colbert is from South Carolina and likes to give them a hard time. A recent episode reignited the NC-SC feud with Colbert trading barbs with guest Zach Galifianakis, the actor and comedian who is from Wilkesboro, NC.
It may be no surprise to hear that Aaron Franklin of Franklin Barbecue is receiving great reviews for his new book, Franklin Steak, which we recommended last week. You can buy the book here.
After a difficult past few months that included a devastating fire, B’s Cracklin’ BBQ pitmaster Bryan Furman has been named to Food & Wine’s list of Best New Chefs 2019.
Here are BBQ shows, podcasts, or books you should check out this week:
Watch: These BBQ Ribs Are The Best In The South - Southern Living
You can find the best BBQ ribs in St. Simons Island, Georgia, at Southern Soul Barbecue. Pulled pork and tangy Brunswick stew, ribs, and smoked chicken wings, cooked on hardwood-fired pits. It’s all served a few miles from the ocean in a converted 1940s-era gas station with a laid-back coastal vibe and craft brews on tap—the ideal spot for a sunny afternoon. Sid Evans talks with co-owner and pitmaster Harrison Sapp about what makes their barbecue so special. Sapp shows the process of cooking St. Louis-style ribs and let's us in on the secrets of his BBQ rub. He also shares some tips about how to make good BBQ. Watch it here.
Listen: The Smoke Sheet’s Ryan Cooper and Sean Ludwig - Eat More Barbecue
We were honored to be guests on Ryan Sanderson’s Eat More Barbecue podcast, out of Alberta, Canada. We talk about how we became interested in barbecue, how we got started with The Smoke Sheet, and what we have planned in the future. Listen to it here.
Read: The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat - by Steven Raichlen
Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world — outside on the grill, as well as in the kitchen. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. Order it here.
April 20: 11th Annual North Carolina 'Cuegrass Festival - Raleigh, North Carolina
This weekend, Raleigh's original bluegrass festival returns to the warehouse district of downtown Raleigh on April 20, with a jam-packed day full of great 'cue, local brews, and toe-tappin' bluegrass music. Proceeds will go to SAFEchild, Junior League of Raleigh's BackPack Buddies, and Raleigh Cub Scout Troop 325. More info here.
April 20-21: Reveille Barbecue Co. VIP Charity Whole Hog & Gator Experience - Houston, Texas
Join an all-star cast of pitmasters for a one-of-a-kind experience learning techniques of whole animal cooking and open coal fire management. Highlights include a special menu prepared and served by pitmasters, bonfire, stargazing/camping on site, plus whole hog and gator cooks. Proceeds will help benefit Hogs for the Cause, which helps families battling pediatric brain cancer, as well as B’s Cracklin’ in Atlanta, which recently suffered from a devastating fire. More info here.
April 26-27: Smoke On The Water Barbecue and Music Festival - Fort Myers, Florida
Enjoy tasty barbecue, rocking tunes, and fun for the whole family at the Smoke on the Water Barbecue Competition and Music Festival. Don’t miss this Florida Barbecue Association sanctioned event, featuring teams from all over the South competing for a chance to win. More info here.
April 26-28: Austin Food and Wine Festival - Austin, Texas
The Austin Food + Wine Festival returns in April to spoil your palate with a handful of global and nationally renowned talent. This 3-day weekend in the culinary capital is the epitome of high spirits, with a packed schedule of hands-on grilling demos, up-close tastings with top chefs and sommeliers, and more interactive demos and panels. More info here.
May 3-4: BBQ Fest On The Neuse - Kinston, North Carolina
The 38th annual BBQ Festival on the Neuse kicks off on Friday, May 3rd, in Kinston, North Carolina. More than 40,000 visitors are expected to attend the festival with over 100 teams cooking in the competition. The festival will include barbecue, food competitions, shopping, arts and crafts, wine garden, children’s activities and more. More info here.
May 4: Red Dirt BBQ Festival - Tyler, Texas
For five years, the Red Dirt BBQ & Music Festival has been one of the most unique food and music experiences in Texas. The sixth annual event returns to the brick streets of downtown Tyler, Texas. Tickets are sold out at present. More info here.
May 12: All-Star BBQ at L.A. Times FOOD BOWL: Night Market - Los Angeles, California
The All-Star BBQ at L.A. Times Food Bowl event has everything from backyard enthusiasts to sit-down restaurants. Join Adam Perry Lang and the team from L.A. Times Food as they showcase the best BBQ in L.A. featuring pitmasters Aaron Franklin from Texas, Pat Martin from Tennessee, Bill Durney from New York and Sam Jones from North Carolina. Local participating restaurants include Kra Z Kai’s, Slab BBQ, Moo's Craft Barbecue, Horn Barbecue, East LA Barbecue and Bludso’s. All food and drinks will be included in the price of admission. Please note this event is 21+. More info here.
May 15-18: Memphis in May World Championship Barbecue Cooking Contest - Memphis, Tennessee
This huge, four-day competition is held in Tom Lee Park on the banks of the Mississippi River in downtown Memphis. Nearly 250 teams travel from around the world to compete for the title of World Champion and a share of the more than $115,000 in prize money. The Contest draws more than 75,000 attendees. More info here.
May 30-June 3: Atlanta Food & Wine Festival - Atlanta, Georgia
The Atlanta Food & Wine Festival is an entire weekend dedicated to Southern cuisine. From great down-home delicacies to the freshest fusion dishes, the most sought-after wines to hot new bar favorites, this festival aims to please even the most finicky foodie. Over the course of the weekend attendees have the chance to participate in exclusive wine and food tastings featuring more than 250 restaurants, artisans, chefs and producers. More than 90 classes are offered to educate and entertain guests as they explore regional flavors and traditions, including cooking classes. More info here.
June 8-9: Tony Stone BBQ Competition - Amsterdam, Netherlands
The eighth annual Tony Stone BBQ Competition takes place June 8-9 in Amsterdam. The competition was Europe’s first contest sanctioned by the Kansas City Barbeque Society and a popular event for Americans to attend. The event is free and open to the public and will include a BBQ market, demonstrations, and activities for children. Competitive events include KCBS barbecue competition, Kids Q competitions, Steak Cookoff Association contest, and Tailgating competition. More info here.
June 14-15: The Great Eldorado BBQ, Blues & Brews Festival - Reno, NV
Fire up the grills, tap the kegs, and crank up the tunes for Reno’s best summer kick-off party. Join the fun at the Great Eldorado BBQ, Brews and Blues Festival, June 14 and 15. The event is equal parts barbeque block party, microbrew tasting event with more than 50 microbrews from around the world and music festival with two stages featuring nonstop rock and blues. More info here.
Smoked Leg of Lamb
For our Recipe of the Week, pitmaster Sterling Smith is at the Denver BBQ Festival visiting with Mike Johnson from Sugarfire Smokehouse. Mikefirst smokes a leg a lamb using a generous amount of wood at 325 degrees. He then inserts whole garlic cloves into the lamb and seasons with chimichurri, letting it rest for about an hour. He finishes it by searing on his Green Mountain Grills cooker. View the recipe here.
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