All-nighter has a new definition involving sauces and slow cookers: competitive BBQ.
“You have one bite to sell those judges — to sell them that that’s the best piece of meat that they got,” says Jay Curry, owner of local meat smoker company Spicewine Ironworks, which took first place for chicken last year. Curry says that after nine years of competition, the company has the BBQ process down to a science and will start preparing for the competition Friday at midnight.
This year, a record 65 teams will compete in four categories (chicken, pork, beef brisket and ribs) for $10,000 in cash prizes, unique painted guitar trophies and the ever-important bragging rights. Most teams enter in all four categories since it’s a requirement to qualify for the coveted grand champion title.
Judging gets cookin’ Saturday with 77 certified critics, some traveling farther than the competition teams, says festival BBQ coordinator Suzie Naeger. BBQ judging is a hobby for many of those venturing to Columbia this weekend (yes, a cooler hobby than “Call of Duty.” Shocking, I know). To receive certification, judges must complete a day-long course through organizations such as the Kansas City Barbeque Society (65 of this year’s judges are KCBS certified). According to KCBS guidelines, meats are evaluated by three criteria: taste, appearance and texture.
With only 30 minutes per type of meat, KCBS-sanctioned judges work briskly, and contestants hope to get a “lucky table,” Naeger says. The lucky table refers to the fact that not every judge samples every team’s meats (talk about having a full belly).
As simple as that sounds, there’s one common misconception about the competition: no taste-testing. Sorry folks, popular opinion isn’t part of the judging process.
“The public shouldn’t expect to go around (taste tasting),” Naeger says. “Several local vendors will be present for sampling.”
Pork Barrel BBQ is traveling across the country from Washington, D.C., and says its meat is smokin’ hot on the championship’s trail.
“Trophies are really nice for restaurants,” says Heath Hall, president and co-founder of Pork Barrel BBQ.
Former Senate staffers turned businessmen, Brett Thompson and Heath Hall, cooked up the idea for PBB during a late-night Senate budget debate (pork barrel as in pork barrel spending).
“The American dream still exists,” Hall says. “You can make it in this country if you just work hard and have a good idea.”
PBB’s big break came when Mark Burnett, producer of ABC’s show “Shark Tank,” approached them about being on the show’s inaugural season.
“Almost overnight, our trajectory changed,” Hall says.
“Shark Tank” gave the team with the opportunity to appear on “Fox & Friends” and to strike a deal with New York real estate queen Barbara Corcoran (they’re chillin’ at her beach house next month). PBB even created its own fragrance, [“Que”](http://www.youtube.com/watch?feature=player_embedded&v=aSUbIYj6hGQ), to generate publicity. The head-turner served its purpose, generating 1 million media impressions.
Even with all its success, it’s still all about the competition for PBB. Hall says that as seasoned cookers, PBB is prepared to face the competition with endurance and excitement. The team arrives Friday morning, begins prep and starts smoking at 2 a.m.
For many of the teams, competition is more than beating the guys on the Food Channel.
“If you have the trophies, they can’t give you anything later in life,” Curry says. “It’s the friends that you make at the contest that really count for us.”
The team behind PBB agrees that meeting new people, seeing old friends and knocking heads in friendly rivalries is as important as the competition itself. Although, the competition is still _pretty_ important.
“There are a lot of great BBQ teams in this area,” Curry says. “It’s gonna be a dogfight.”
So, Spicewine, PBB and all you other BBQ master hopefuls, may the odds be ever in your favor. Or, in the BBQ world, may you hear your name called last.
