We have a variety of BBQ sauce recipes depending on what they are made of. Ribs, butts, chicken, brisket, you name it.
Have you ever been to a restaurant and ordered a plate full of succulent mouth watering; fall off the bone, ribs? Would you believe me if I told you that “competition barbecue” is better than any barbecue you can get in any restaurant?
I remember when I first sunk my teeth into a “competition quality” slow smoked rib…. I could not believe what I taste! Tender, juicy, rib meat was just melted in my mouth and exploded with flavor. I immediately wanted to seek the nearest barbecue restaurant owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck…. I actually thought those restaurant ribs were pretty good until I tasted a competition rib. It’s a whole different ball game. These BBQ sauce recipes and these BBQ competitors are professionals and they work hard and take pride in their “art”. I’m sure you have seen those barbecue competitors on the food channels or Discovery channels so you know what I’m talking about.
The World Championship Barbecue Cooking Contest takes place in Memphis, the self-styled BBQ capital of the world, in May each year. It is divided into categories, which are contested by around 250 teams, national and international. There are categories such as “hot wings”, “anything but pork”, “sauce” and “coleslaw”. Prizes can be as much as $10,000. The biggest event is said to be The American Royal Barbecue, which takes place in Kansas City over 2 days. This also has different categories such as 4 different meats, sausage, and side dish.
You may find that you are charged an entry fee to participate in a competition BBQ for BBQ sauce recipes. This could vary based on how many categories you want to take part in and many people like to maximize their chance of winning by entering all categories.
