Competition is fierce at the World Championship Barbecue Cooking Contest, where pitmasters are sweating and smoking to see who will be crowned best in pork. Considered one of the premiere cooking contests in the U.S.
Shaun Stecklein, left, Jeff Fritz, Nick Ray and Buddy Aucoin, right, of The Shed BBQ and Blues Joint team load a whole hog into a cooker as they compete at the World Championship Barbecue Cooking Contest, Friday, May 17, 2024, in Memphis , Tenn. George Logue, pit master for The Shed BBQ and Blues Joint team, shows his pig tattoo at the World Championship Barbecue Cooking Contest, Friday, May 17, 2024, in Memphis , Tenn.
Considered one of the premiere cooking competitions in the U.S., the contest dates back to the 1970s. But as the so-called culinary sports expanded beyond local home cooks, the competition is fiercer than ever. This year’s competition started on Wednesday and runs through Saturday, when an overall grand champion will be named. With over $150,000 in prize money to be awarded, 129 cooking teams from 22 states and four foreign countries are competing in one of three main categories of ribs, shoulder and whole hog. There also are ancillary competitions like hot wings, poultry, beef and seafood.
“It’s like fierce friends and more fierce on the competitive side. Right? So we all support each other, but it stops on Saturday,” Lewis said. “Saturday you can hear a pin prick in the park.” “What makes Memphis in May so difficult to judge is that everybody cooks the best food in the world, and they’re all here,” Orrison said. “So a judge could run into three teams that have made the most ultimate dreamy bite of barbecue.”Hall is an Associated Press video journalist based in Nashville, Tennessee. She helps lead the video report in the Mid-South region.
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