There is hardly anything that brings the community together as much as a barbecue contest does.
Such fun events are not a mere cooking contest, but a tradition, creativity and age-old love of food that brings people together.
During a barbecue competition, people can smell the wood smoke and frying meat more than any other fragrance,
and crowds of participants immediately come to drink not only to taste the meat but also to feel the spirit of unity.
Be it smoky ribs that have been low and slow cooked, or briskets that melt away almost after one bit,
the food itself is an art performance and love story. Rival companies can frequently keep their secret spice
mixtures and sauces, recipes that have been handed down through generations, but they distribute their output to friends,
neighbors, and guests who sit around and savor every juicy bite. This is the competitive and hospitability balance
that makes barbecue competitions so special – everyone wants to win, but the point of the whole activity is to share
food and culture with the community. Barbecue competitions have become much larger than backyard events.
They are nowadays held at local and regional, even national, levels, with professional pitmasters as well as amateurs
taking part. The contests are so much more than food, especially to many, as they are a symbol of history,
regional pride, and belonging. In a small town event on a fairground or during a major festival event, a barbecue
contest has always been one of the best ways people can get together, have a good time, share tradition and practice the art of fire cooking.
What Is a Barbecue Contest?
A barbecue competition is much more than a mere cook-off; it is a festive cultural celebration where
both the culinary and the exuberance of communal gatherings blend. Through these contests, ardent pitmasters,
home cookers and food enthusiasts come out in large numbers to honor the art, patience and creativity that goes
into the preparation of smoked and grilled meat products. These events, fundamentally, will compel those who
participate to exhibit their control over such techniques as slow smoking, fire control, and seasoning. Typically,
competitors cook as many varieties of meat as possible, including ribs, chicken, pork and brisket, although
categories may also include side dishes, sauces or even desserts cooked on the grill depending upon the contest.
The unique feature of each competitor is not only the cut of the meat they select, but the signature rubs, marinades,
or sauces they carry with them, often years old recipes or family recipes. When they serve these dishes, they are
not merely meals, but a narrative of the individual and cultural, and the variety of ways that barbecue can be prepared across time and place.
