What It Takes to Win the World's Largest BBQ Competition — Smoke Point: The Competition
Over 500 pitmasters compete at the American Royal World Series of Barbecue in Kansas City, Kansas, in hopes of becoming the barbecue grand champion. Watch top competitors Tuffy Stone of Cool Smoke and Grant Basiliere of Que U fire up pork ribs, pork shoulders, beef brisket, and chicken in a fierce rivalry to win the title of best-in-class barbecue.
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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: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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Where do I sign up to be a judge 😅
In my opinion, there's too many contestants. 500? How can you accurately rate every dish when some are probably cold while others are warm and more importantly how can you distinguish your 6th dish from the 3rd? I feel like there comes a point where you've had so much meat that your mouth is plagued with butter, oils and sugar and I don't know that you can properly rate your next dish. ehh
I had to pause it about halfway through and pull me a pack of chicken thighs out of the freezer…
Wouldn't the judges be taste blind after awhile? lol
Thank you for explaining that fall off the bone is over cooked the most misused term in BBQ!
Great to see what goes into competition bbq.
Looks like they're all cooking BBQ based on one singular approach, that's kinda boring.
How to kill the natural flavor with ketchup 😂😂😂 they put so much work into it for hours…and then they put sugar,msg, tomato-sauce on everything, which dominates every other flavor. And they do it to every meat, so everything will likely taste similarly.
That Brisket looks like some old cardboard
I've never ate so much bbq in my life #kcnative
So superficial, wasteful, and pointless! To many team and judges to actually judge a winner. Might as well get a tape measure and compare. I’m sure all are tasty, but not dinner worthy. It’s food to eat not jewelry.
PETA gonna cry watching this lmfao
Is it competitors from all around the world or just the US? Because if its only the US its just a national championship!
Those are some TINY pits. Come on down to the HLSR late February to see some real barbecuing.
butter
Aaron Franklin preaches butcher paper. All these dudes use aluminum foil. Speak to me internet? Pros / cons?
injecting is stupid, tallow is the way to go
No people of color even though that’s their food. Crazy
There is a huge problem with this competition. Too many judges.
Is it just me or does all the perfection and making it look pretty really destroy the appeal to all this. I love bbq for all the little imperfections. I want my bbq to be stacked up on a tray and I want each bite to make me think “wow, I’d do anything to have that bite again”. Once you achieve perfection, it’s gone, and it’s no longer perfect. These people are trying so hard to be perfect that they’ve lost touch with what makes bbq so amazing to begin with.