Backyard grillers, pitmasters and other flame-chasers, drawn in by the sizzle of competition and the allure of smoky perfection, will schedule their lives around the barbecue competition season. Who could blame them?
BBQ contests are a staple of American culinary culture across the Southeast. The Kansas City Barbeque Society, the largest of its kind, sanctions more than 300 events annually across 44 states. These competitions turn grilling, a social and need-driven act, into carefully rehearsed, impromptu dances, where a poorly timed wrap or uneven glaze makes the difference between a perfect bite and a disappointing chew.
But they’re also more than contests. BBQ championship grilling, whether what’s at stake is fat stacks of prize money or a Walmart trophy, is a mashup of serious sport, tailgate culture and small business incubator. Many pitmasters start as hobbyists and work their way up the ranks, like reinvesting prize money into new gear or launching their own sauce and rub brands.
The American Royal World Series of Barbecue in Kansas City, often called the Super Bowl of BBQ, draws hundreds of teams and generates millions in economic impact. At the top levels, competitors gain sponsors, followings and sometimes even TV deals on shows like “BBQ Pitmasters” and “Chopped: Grill Masters.”