Surprises from the 2019 American Royal World Series of Barbecue (plus top news & events)
This past weekend in Kansas City, more than 460 competition barbecue teams gathered at the 40th American Royal World Series of Barbecue to see old friends and cook a crazy amount of ‘cue. This Kansas City Barbeque Society (KCBS) event is the world’s largest barbecue competition and no other contest comes close to it in scope.
Over three days, numerous parties were thrown, a ton of food was eaten and judged, and two competitions decided who would be named as some of the most elite barbecue teams in the world. Teams travel far and wide to be there, including from out of the country. One such team is Bunch of Swines BBQ from the United Kingdom, which was the Grand Champion of the American Royal Invitational 2018.
“The thing I love about the American Royal is that you always see the same faces year in and year out,” Bunch of Swines BBQ’s Ed Gash said. “You’ll make friends and see them again next year. We’ve been coming here since 2012 and had the same neighbors since that day. We come here to compete, but we also come to make friends.”
People travel far and wide to take part in the World Series of Barbecue.
On Friday night, tens of thousands of people came out for a huge night of parties ― some public, some corporate, and some that were just teams having a good time. We were thrilled to take part in the Prairie Fresh and Pork N Boots parties. The Prairie Fresh party had pitmasters from around the country including Sugarfire Smokehouse's Mike Johnson making al pastor tacos and other delicious bites for a large crowd. At the Pork N Boots party, we were able to sample great pulled pork tacos and ribs from celebrated Kansas City pitmasters Tyler Harp and Scott Umscheid.
Ray Lampe (aka Dr. BBQ) demonstrates how to make turkey steaks on stage.
Saturday was the largest day of public activities, with live music, a car show, and on-stage demonstrations by the likes of Ray Lampe (aka Dr. BBQ), Kevin Kolman of Weber Grills, and Chef Jean-Paul Bourgeois. Saturday also featured the Invitational Competition with 135 teams from around the world competing. The Grand Champion of the Invitational was Mudville BBQ from California.
More than 600 judges and judging captains were on site for the Open Competition, and they were sworn in by Ardie Davis.
Sunday’s Open Competition was much bigger in size and scope. With about 470 teams competing and 600 people judging the food, it’s a mad hustle for teams and KCBS organizers to do everything. Judges tasted six meats throughout the day ― turkey, chicken, pork ribs, pork, brisket, and sausage.
The chicken turn in from the Top Gun Barbecue team from Staten Island, New York is a work of art.
The Grand Champion of the Open Competition was Rio Valley Meat BBQ, a team helmed by Texas’ Fred Robles. “The American Royal is one of the most challenging barbecue competitions, and it’s truly an honor to take home the top prize when you’re surrounded by some of the best pitmasters and teams on the competition circuit,” Robles told Smithfield.
Fred Robles of Rio Valley Meats BBQ was crowned Grand Champion at this weekend’s American Royal.
Some additional notable calls for the Open Competition included:
Reserve Grand Champion (2nd place overall) for the Open was awarded to Last Call Heroes BBQ from South Dakota.
Slaughterhouse Five (the team behind legendary joint Joe’s KC) won 6th overall in the Open, 2nd in brisket in the Open, 4th in pork ribs in the Open, and 1st overall in the Legends of the Royal category.
The BIGG SMOAK BBQ team from Canada was the top international team among 19 teams from 10 countries.
Boomerang BBQ, the current top ranked team in KCBS out of more than 2,000 teams, ranked 11th overall in the Open.
Slap’s BBQ, one of the top joints in Kansas City, was 15th overall in the Invitational, 9th in pork ribs in the Open, and 10th in brisket in the Open.
Jason and Megan Day of Burnt Finger BBQ from Kansas City won 5th in the Turkey Smoke category and 22nd overall in brisket in the Open.
Chris Lilly and his Big Bob Gibson Bar-B-Q team from Alabama won 18th in pork ribs in the Open.
We may have missed a few other big names, but you can see the full results of the Open Competition here.
Fastlane BBQ Crew of Sydney, Australia and Big Guns BBQ of Hudson Valley, New York are longtime friends.
While the competition is fierce and many teams don’t get much rest, the draw to be there is sometimes more about friends than the competition itself. Kurt Hidayat, of the Fastlane BBQ Crew team from Australia, said the biggest draw for him is the “family reunion” aspect. Hidayat and his wife spent much of their time at the Royal this year catching up with friends from the Big Guns BBQ and Smoke on Wheels teams, among many others. (Fastlane BBQ Crew ranked 12th in chicken in the Open and Big Guns BBQ ranked 4th in pork in the Open.)
“It’s the biggest barbecue family reunion and the one place where you can catch friends from the U.S., U.K., Germany, and more,” Hidayat said. “Everyone converges here and that’s pretty cool. And I like the parties and catching up with friends. That’s what it’s really about.”
All in all, we had a blast at the World Series of Barbecue and we can’t wait to return next year. If you want to get in on the action, be sure to mark your calendars for September 16-20, 2020.
Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, 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:
José R. Ralat has been hired as the new Taco Editor at Texas Monthly.
Texas Monthly improved reporting nationally on barbecue with its hire of Barbecue Editor Daniel Vaughn in 2013. Now the publication has hired José R. Ralat, formerly of the Dallas Observer, as its new Taco Editor, another delicious-sounding job. Vaughn sat down to talk with Ralat recently (over tacos, of course) to talk about the new job, barbecue, tacos, and much more.
Operation BBQ Relief began its first international deployment last week to serve meals to those affected by Hurricane Dorian in The Bahamas. The organization plans to provide as many as 20,000 meals over the next 30 days.
The list of 50 nominees for the best new restaurants of 2019 in Bon Appétit includes barbecue restaurants such as Houston’s Blood Bros. BBQ and Matt’s BBQ Tacos in Portland.
Chris Hughes writes about a new generation of Texas pitmasters who are incorporating culturally diverse flavors in their barbecue in this Food & Wine article.
Our friends at the Barbecue Bros have taken a new look at the best barbecue joints in Charlotte for the first time in a few years and there were lots of changes to the list.
A few days after our own BBQ Tourist’s visit to Smoke-a-Holics BBQ in Ft. Worth (which we profiled ), Texas Monthly’s Daniel Vaughn paid a visit, writing that Derrick Walker and his wife have “brought phenomenal brisket, rib tips, and sweet potato pie to their old neighborhood.”
Philadelphia Magazine tells the unique story of transgender pitmaster Leo Habbs, who opened his Leo’s Backyard BBQ food truck in West Philly last month.
Guess Family Barbecue in Waco is now open in a 9,000-square foot building that formerly housed Michna’s Bar-B-Que.
Houston’s loss is Galveston’s gain after Jim and Colleen Buchanon moved their innovative restaurant Buck’s Barbeque Co.
St. Louis pitmaster David Sandusky was victorious on a recent episode of the Food Network show Guy’s Grocery Games, while his wife Meggan was profiled in the Riverfront Times.
H-E-B is planning to develop a second location of its True Texas BBQ in the Lake Austin area in 2021.
Canada recently held its first kosher barbecue competition with the Ottawa Kosher BBQ Festival and Cook-off.
Award-winning pitmaster Travis Clark of the Clark Crew BBQ competition team is opening an upscale barbecue restaurant in Oklahoma City later this year, partnering with the newly revamped Famous Dave’s of America.
According to Eater Austin, John Mueller has closed his Black Box Barbecue food truck in Georgetown and temporarily moved to Pflugerville until a permanent location is found.
Finally, in a sad bit of news, Charleston’s Smoke BBQ has closed the doors at its King Street location due to the increasing cost of rent.
Here are BBQ shows, podcasts, or books you should check out this week:
Doug Hassell of Hassell Cattle Company speaks to The BBQ Central Show about high-end beef.
Watch: The BBQ Central Show - Interview with Doug Hassell
Host Greg Rempe interviews Doug Hassell of Hassell Cattle Company. It is no secret that the popularity of high-end beef, namely Wagyu, is soaring right now and has been for a number of years. Doug explains how he breeds his product, what kind of product you can expect, the cuts he offers (yes, they have briskets), best ways to prepare and consume, and more. The conversation is great for getting a better understanding of where restaurants are getting their beef and how cattle are raised today. Watch here.
Listen: JQ’s Tex-Mex BBQ - I Crush BBQ Show
Host Abe Delgado chats with Joseph Quellar of JQ's Tex-Mex BBQ in Houston, Texas. Quellar is the owner and pitmaster for an underground Tex-Mex BBQ joint, serving food at popups and several other events and collaborations. He has researched the history of Tex-Mex cuisine and prides himself on keeping those traditions alive. Although he cooks some great Central Texas-style barbecue, he likes to think of his food as Tex-Mex first and foremost. They chat about his creative menu, which includes items like fresh made chimichangas, brisket tamales with queso, puffy tacos and more. Quellar talks about how he started his barbecue adventure and mentions the cool projects he has coming up, which include the upcoming Houston Barbecue Showdown and the Butcher’s Ball. Listen to the episode here.
Read: The Essential Kamado Grill Cookbook: Core Techniques and Recipes to Master Grilling, Smoking, Roasting, and More - by Will Budiaman
If you’re into grilling, there’s simply no better choice than the unmatched heat and superior versatility of the kamado. The Essential Kamado Grill Cookbook contains all the tips, tricks, techniques, and recipes you need to become the master of this all-purpose backyard grill. Great for new and experienced grillers alike, this definitive kamado grill cookbook teaches everything from first firing up your kamado to using its unique heating properties for the most efficient cooking possible. Learn to grill, smoke, roast, bake, and braise like a pro with 75 mouthwatering recipes ― including classic favorites like mushroom and Swiss burgers, barbecue shrimp po’boys, and sweet potato pie. Buy it here.
The Praise the Lard Cookoff takes place this weekend in Murphysboro, Illinois.
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.
This chicken will get your engine running.
Smoked Chicken Quarters - by All Things BBQ
For our Recipe of the Week, we chose this video for Smoked Chicken Quarters by Chef Tom of All Things BBQ. He first brines the chicken using Sweetwater Spice Apple Chipotle BBQ Bath Brine. After removing from the brine and patting dry, he applies Oakridge BBQ Secret Weapon Pork and Chicken Rub. The chicken is smoked until the center of the meat reaches 150ºF in the breasts and 165ºF in the thighs/legs. The skin is crisped by grilling on the main cooking grate and then brushed with Plowboys BBQ Hot Head Habanero BBQ Sauce. View the recipe here.
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