An Inside Look at Judging One of the World's Top BBQ Competitions — Smoke Point: The Competition



At the American Royal World Series of Barbecue, each judge eats over two pounds of meat during the scoring process. To become one of the over 200 certified judges, volunteers of the Kansas City Barbecue Society go through an intense training and testing process. Find out what it takes to pick the winner of the largest barbecue contest in the world.

For more food and restaurant news, sign up for our newsletters:

Credits:
Producer: Connor Reid, Jay Simms
Director: Connor Reid, Murilo Ferreira, Jay Simms,
Camera: Murilo Ferreira, Carla Francescutti, Devonte Brown, Jay Simms
Production Assistant: Bryna Vogel
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
———————————————————————————————————-
For more episodes of ‘Smoke Point’, click here:

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now!

source

Similar Posts

21 Comments

  1. “Instructed not to judge the box. Just the meat.” 😭😭 the self seriousness is hilarious but the logistics are goddamn impressive. I just can’t help feel like the energy put towards this would be better used elsewhere lol

  2. I have mixed feelings about this competition. On the one hand, the skill required to compete well is insane. On the other hand, the lengths these people are taking to impress the judges would never be replicated for the public. Meaning, this BBQ only exists in the judges tent, it doesn't reflect the real world

Leave a Reply