Compete in BBQ Tournaments to Prove Your Mettle

 Cookoffs and competitions for BBQ recipes are as American as apple pie. Some local communities host these events on such a large scale that the population can increase ten times in a single weekend. Even cities compete with one another for the title of "doner kabab in the country." Currently, Kansas City and St. Louis each claim the honor. In dozens of other cities and towns from Georgia to California, the issue is fiercely contested.

BBQ Tournaments to Prove Your Mettle

The grandfather of BBQ organizations is the Kansas City Barbecue Society. The Kansas City Barbecue Society is funding no less than 16 BBQ competitions over the first weekend of summer in June alone, with events taking place in states as diverse as California, Oklahoma, Kansas, South Dakota, North Carolina, Illinois, Missouri, Wisconsin, Tennessee, Maryland, Colorado, Minnesota, and even staid old Massachusetts.

The taste of barbecue is uniquely American. Although the origins are unclear, there are writings about barbecue from before the American Revolution. Even upscale gourmet magazines can no longer ignore it due to its growing popularity. I had a good laugh when I saw an article about pulled pork in the lede of one of these gourmet publications, immediately above the piece about the ideal fancy French wine to pair with Chateaubriand.

In some ways, grilling is similar to golf. Numerous millions of people play it, but only a select few are true execution experts. The same holds true for barbecue competitions. Many people believe they could compete at that level if they could just make or purchase the right barbecue sauce because they don't appear to be that difficult on the food network. Perhaps these are the same individuals who believe they could consistently hit the ball 300 yards down the middle of the fairway if they used Phil Mickelson's driver.

People who succeed in barbecue competitions understand that if the ribs, chicken, pork, or brisket are not slow smoked with the proper hardwood wood chips, at the correct temperature, for the precise duration of time, then the barbecue sauce doesn't matter a damn. To produce barbecue that is competitive-level good, you do not require an expensive smoker. Both a gas grill and a charcoal grill are acceptable. In this game, experience and knowledge gained through trial and error are what separate the winners from the losers. a wealth of knowledge.

Conclusion

Learn how to become a barbecue legend or even succeed in BBQ competitions like Lenard did with the never-before-seen insider BBQ Recipes shared by a team of barbecuers who have won numerous Grand Champion awards.