The annual World Championship Barbecue Cooking Contest in Memphis, Tennessee is heating up as pitmasters from 22 states and four foreign countries compete for the title of “best in pork”. With over $150,000 in prize money up for grabs, the competition spans various categories including ribs, shoulder, and whole hog. This year’s contest, part of the Memphis in May festival, has attracted 129 cooking teams who showcase their skills in barbecue cooking. The competition, considered one of the premier cooking contests in the U.S., has evolved over the years to become fiercer and more competitive.
At the forefront of the competition are siblings Brad Orrison and Brooke Lewis, who have been competing for 17 years as a team named after their restaurant, The Shed BBQ and Blues Joint. They have previously won the grand championship twice and view the contest as the “Super Bowl of swine”. The duo, along with their team, meticulously prepare their entries for the competition, injecting marinades and carefully laying hogs over a bed of butter and bacon.
The contest, which has a strong emphasis on pork, serves as a family reunion for the participants, bringing together individuals from all over the country who share a passion for barbecue. Despite the friendly atmosphere, the competition is intense, with all friendships put on hold on Saturday when the winners are announced. The difficulty in judging the competition lies in the fact that all participants are top-tier in their barbecue skills. It truly showcases the best of the best in the world of barbecue cooking.
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