What to expect at this weekend’s World Series of Barbecue (plus top news & events)
The American Royal World Series of Barbecue — the world’s largest competition barbecue event — takes place this weekend in Kansas City, promising to gather tens of thousands of barbecue fans from around the country. Over three days, the event will feature two Kansas City Barbeque Society-sanctioned competitions, barbecue demonstrations, live music, a barbecue and food truck, marketplace, a car show, kids activities, and parties.
On Friday night, the American Royal World Series of Barbecue will include many parties and festivities. (Photo by Ryan Cooper)
Friday night will kick things off with a night of entertainment and parties with an estimated 40,000 people expected to show. The parties are mostly invite-only, but the American Royal will set up general areas with food, drinks, and live music as well, so anyone can take part. This is a sizable endeavor to organize given how many people will be on site.
“Friday is huge and we love that it is,” Emily Park, Event Manager for the World Series of Barbecue, said. “About 350 teams that are there won’t have to turn in until Sunday, so many of these teams have a big place to host a party on Friday and then recover and prep on Saturday. We’ve seen this trend that the biggest night is on Friday and then it slows down the rest of the weekend to focus on competition.”
Ardie Davis swears in judges for the Invitational Competition. (Photo by Jud Kite)
Saturday will focus primarily on the Invitational Competition for about 150 barbecue teams, the Kids Que for young aspiring pitmasters, and lots of entertainment options for families and the general public. If you go on Saturday, be sure to go early, as the Royal will be feeding the first 5,000 guests with free barbecue. The Royal expects roughly 15,000 people to attend on Saturday.
Sunday will be focused exclusively on the Open Competition and 500 barbecue teams from about 40 states and 20 countries will be competing to make the best turkey, chicken, pork ribs, pulled pork, brisket, and sausage.
Jason and Megan Day of Burnt Finger BBQ prepare their chicken entries for the competition. (Photo by Jud Kite)
“This is the largest single competition barbecue event by about 200 teams,” Park said. “At the end of the day, it’s a 5,000-person family. The contest is fun, cutthroat, brutal, and loving all at the same time. Everybody will help their neighbor, while still trying to be the Grand Champion.”
The World Series of Barbecue is celebrating its 40th anniversary this year. For many years, the event was held in the West Bottoms of Kansas City. In 2016, the event moved to the Kansas Speedway, an enormous venue that opened up possibilities for making the event more inclusive to the general public.
Teams and enthusiasts wait to hear the results of the competition. (Photo by Ryan Cooper)
“We are trying to give the opportunity so you can come down during the weekend and still enjoy the BBQ even if you don’t have a specific spot to go,” Park said. “We’ve added entertainment, demos, a car show, and we’re feeding the first 5,000 of the public who come down on Saturday — something we’ve never been able to do before.”
While many people might look at the World Series of Barbecue as a competition and a place to party, the event also raises a lot of money for the American Royal so it can help educate children locally and globally about agriculture.
“We bring about 5,000 students from Kansas City a year to teach them the story of where their food comes from, what careers there are in the agricultural business, and more” Park said. “While the Barbecue is the world’s largest competition and the biggest family reunion you’re ever going to find, at the end of the day the funds from this go to our mission and go to scholarships.”
Both Ryan and I will be at the World Series of Barbecue this weekend, interviewing teams and documenting the top moments. We hope to see you all there this weekend and good luck to all the competing teams!
See the full schedule of this weekend’s World Series of BBQ events here and you can buy tickets for the events here.
Sean Ludwig (NYC BBQ)
Co-Founder, The Smoke Sheet
Thanks to our sponsor Q in the Lou. Click here to learn more about this event in St. Louis!
Here are the top recent barbecue news stories from around the country:
Owner Michael Wyont has decided to close Flores Barbecue in Fort Worth.
Only a few months after relocating to Fort Worth from Whitney, Texas Monthly Top 50 BBQ Joint Flores Barbecue is closing. Pitmaster Michael Wyont has decided to leave the business for now to spend more time with family. We profiled the restaurant in as part of our coverage on Fort Worth and Arlington’s booming barbecue scene.
The barbecue community recently lost chef and philanthropist Nick Vergos, son of Charlie Vergos, founder of the legendary Memphis restaurant The Rendezvous. Nick and his siblings took over operation of The Rendezvous after the passing of their father.
Sociologist and barbecue scholar John Shelton Reed recently penned an article for The American Conservative that identifies three major types of cuisine found in modern barbecue - folk, haute, and mass barbecue. According to Reed, mass barbecue tries to serve barbecue from all regional traditions and in effect “are really serving barbecue from nowhere.”
The Houston Chronicle’s J.C. Reid writes that the Texas craft barbecue movement is beginning to reconnect with its meat market origins at places like Micklethwait Market & Grocery and La Barbecue.
Robert Moss writes about one of barbecue’s most deliciously odd dishes -- the rib sandwich -- in this Southern Living story. According to Moss, St. Louis and Memphis are the capitals of the rib sandwich, which features pork ribs placed “bones and all” between pieces of white bread.
A visit to Tucker’s Pit Bar-B-Q in Macon, Georgia is like stepping back in time, according to The Telegraph’s Justin Baxley. Of particular note is the Pig Special, which consists of pulled pork, coleslaw, and slices of tomato on toast.
In yet another blow to North Carolina barbecue, General McArthur’s in Laurinburg was destroyed in a fire last week. The blaze likely started as a result of an electrical problem.
Pitmaster Buddy Haga, owner of Buddy’s BBQ in Bedford, Texas, passed away recently after a short illness.
Uncle Jesse’s BBQ & Catering is the latest food truck to join the San Antonio barbecue scene. The truck will feature meats such as brisket, turkey, and sausage and homemade tortillas made by family matriarch Myrna Sanchez.
Here are BBQ shows, podcasts, or books you should check out this week:
Burnt Legend tackles the history of burnt ends, Kansas City barbecue’s most iconic dish.
Watch: Burnt Legend: The Story of Burnt Ends - Kansas City Public Television
This documentary peers inside the smoky, rich world of Kansas City barbecue and shines a light on burnt ends ― one of the city’s defining foods. Host Jonathan Bender talks to pitmasters, barbecue fans and historians to look into how brisket is smoked, chopped and transformed into a saucy, crispy pile of heaven. They examine how burnt ends went from a discarded scrap byproduct that was given away for free to Kansas City’s most sought-after dish. Watch here.
Listen: Tyler Harp - Chew Diligence Podcast
Tyler Harp is just starting to make a name for himself in the world of barbecue, and already he’s catching the eye of nationally-known critics. While some say Harp Barbecue offers a taste of Texas in Kansas City, Tyler tells hosts Lindsay and Jill he’s developing a style all his own. They talk about Tyler’s journey in the world of barbecue, his unique spin on dishes, and plans for the future. Listen to the episode here.
Read: Cool Smoke: The Art of Great Barbecue - by Tuffy Stone
Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone ― five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants ― has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion. Buy it here.
The American Royal World Series of Barbecue takes place this weekend at the Kansas Speedway.
September 12-15: American Royal World Series of Barbecue - Kansas City, Missouri
The American Royal is celebrating 40 years of competition barbecue in 2019. On top of a huge KCBS competition with teams from around the country, this signature Kansas City event includes public-facing activities, including incredible 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. More info here.
September 19-21: 2019 Murphysboro Barbecue Cook-Off - Murphysboro, Illinois
The Murphysboro Barbecue Cook-off is a unique dual cook contest sanctioned by the Memphis Barbecue Network and the Kansas City Barbeque Society. The event will also include a steak cookoff and a bloody mary contest as well as a kids Que competition. More info here.
September 21: Smoked Dallas - Dallas, Texas
Join us for a Texas-sized food fest and backyard BBQ party in the heart of downtown Dallas at this event. Enjoy tastings from 20 of the most celebrated BBQ joints from all across Texas at the event, along with live music from Dale Watson, Straight Tequila Night, and The 40 Acre Mule. More info here.
September 27-29: Q In The Lou - St. Louis, Missouri
Get ready to go hog wild and get your BBQ fix at another great year of Q in the Lou. Many of the country’s biggest names in BBQ are back once again, including Peg Leg Porker, Ubons BBQ, The Shed Barbeque & Blues Joint, Sugarfire Smokehouse, and more. There will also be live music all three days. More info here.
September 29: Houston BBQ Throwdown 2019 - Houston, Texas
The Houston Barbecue Festival and Saint Arnold Brewing Company will throw the 5th annual Houston BBQ Throwdown on Sunday, September 29. It will feature 14 of Houston's best barbecue restaurants competing to create the next great barbecue dish that represents Houston-style barbecue, including Daddy Duncan's BBQ (2018 Judge's and People's Choice winner), Eddie O's Texas BBQ, Harlem Road Texas BBQ, Reveille Barbecue Co, Tejas Chocolate + Barbecue, and Victorian's Barbecue. More info here.
October 3-5: Firebox 3 BBQ On The Bluff Invitational - St. Simons Island, Georgia
The 3rd Annual BBQ on the Bluff Invitational takes place October 3-5, 2019 on St. Simons Island in Georgia. The festival is presented by Southern Soul BBQ and features some of the biggest names in barbecue from around the world. Proceeds benefit the Firebox Initiative. More info here.
October 5: Brew N’ Que - Perth, Western Australia
On Saturday, October 5th, the Brew N’ Que Festival will take place in Perth, Australia at the Ascot Racecourse. Experience the best in craft brew and barbecue. The event includes barbecue food vendors, craft beer, live music, cooking demos, competitions with national and international teams, Kids Q competition, classes from “BBQ Pitmasters” television celebrity Harry Soo, and the headline event with pitmaster Bill Dumas of The Switch in Dripping Springs, Texas. More info here.
October 6: Southern Smoke - Houston, Texas
An impressive lineup of pitmasters and chefs have been announced for the fifth annual Southern Smoke festival, which takes place on October 6 in Houston, Texas. Proceeds from the event will go towards the Southern Smoke Emergency Relief Fund and the National MS Society. More info here.
October 12: EGGtoberfest - Stone Mountain, Georgia
EGGtoberfest is a fun-filled, family-oriented celebration held each October for Big Green Egg fans. This event takes place on October 12 at Stone Mountain Park in Stone Mountain, Georgia and features food from over 200 Big Green Eggs, demonstrations, music, and more. More info here.
October 20: Butcher’s Ball - Brenham, Texas
The Butcher's Ball brings together Texas' most talented chefs, butchers, ranchers, and advocates for a day of demonstrations, discussions, tastings, and competition at the beautiful Rockin' Star Ranch in Brenham, Texas. The event is an incredible celebration of food, drink, music, and education, meant to shine a light on our local culinary and creative communities, bring awareness to sustainable farming and ranching practices, raise funds for local charities, and make the connection between the producer and the consumer. More info here.
October 25-26: Jack Daniel’s 2019 World Championship Invitational - Lynchburg, Tennessee
For one weekend every year, the smallest town in whiskey becomes the biggest scene in barbecue. More than 60 championship teams from the U.S. and more than 20 international teams from around the world convene in Lynchburg to compete for the coveted title of The Jack Grand Champion. More info here.
October 26: The Barbecue Festival - Lexington, Kentucky
The 36th annual Barbecue Festival in Lexington, North Carolina will attract thousands of BBQ aficionados from around the country. The event features lots of great Lexington-style barbecue, but also includes a bike race, a car show, live music, BMX stunt shows, lumberjack competitions, and a festival finale with fireworks. Admission is free but plan to buy ‘cue on site. More info here.
November 2-3: Texas Monthly BBQ Fest Weekend - Austin, Texas
The Texas Monthly BBQ Fest is one of the top annual barbecue festivals in Texas. The Top 50 BBQ Joints in Texas have all been invited, so come see who will be smoking at this weekend of ‘cue. Plus, check out the return of the popular Franklin & Friends event. More info here.
See the full Smoke Sheet events calendar online here.
If you want some tips on making competition-style ribs, Heath Riles has you covered.
Competition Rib Recipe - by Heath Riles
For this week’s Recipe of the Week, we chose a competition rib recipe by champion pitmaster Heath Riles. After trimming excess fat and applying mustard as a binding agent, he applies generous layer of his jalapeño garlic seasoning, followed by medium layers of his signature pecan and honey rubs. He smokes at 275 degrees with a mixture of hickory and cherry wood for two and a half hours before wrapping in foil along with his “butter bath” mixture of brown sugar, butter, honey, and other spices mixed with apple juice. The final step is applying a dusting of rub and a tangy sweet glaze. View the recipe here.
If you’re not already subscribed to The Smoke Sheet, sign up here. Want to be featured in or sponsor this newsletter? Email us now!