Thank you for visiting our website where you can find information about our upcoming barbecue competitions and find out what we’ve experienced while delving into this fascinating and delicious sport! Whether competitors come from California, Colorado, North Carolina, Memphis, Texas, Kansas City, or our own South Carolina, competition barbecue seems to be one of the fastest growing sports in the country.
Maybe competition barbecue is about the pride that comes with taking home prize money and trophies, or the euphoria of personal recognition and accomplishment, or the adrenaline rush from the intense rivalry between competing teams. Perhaps barbecuing is more about the camaraderie and fellowship that drives competitors’ to pack up and travel from event to event, weekend after weekend. Whatever their reasons, competitors continue to travel all over the country demonstrating their ability to entice and delight us with their barbecued meats and culinary adventures.
Competitions draw teams from near and far and they often encounter unexpected complications like damaged equipment and unpredictable weather, which further complicates the already tough tasks of producing the best BBQ meats and getting them to the judging tent on time. Despite long hours devoted to tending fireboxes, trimming, seasoning, smoking, boxing, and presenting their entries teams still manage to find time to share some of their experiences, expertise, and enthusiasm with spectators.
As barbecue spectators and enthusiasts walk competition grounds, the smells of barbecue fill the air and the adventure begins. The talent, creativity, and passion of competitors’ lead to mouth-watering sights, aromas, and flavors which reel you in and hook you for life! Come out and meet some of the fine people that travel the competitive barbecue circuit at an upcoming Get Your Pig On Barbecue Competition and find out for yourself what competitive barbecuing is all about. Think PIG, think BBQ, think FAMILY, think FUN, and come have a squealin’ good time with us!
We are just in the organization phase right now – no dates, no firm schedule, etc. until we drum up interest.
A proposed schedule is on Schedule Page and we welcome feedback to make it perfect.
Some entertainment options are being considered and can be found on our Entertainment Page.
We anticipate various categories and prizes as seen on our proposals on the Prizes Page.
Our thoughts on judging are on the Judging Page.
We are looking for **Sponsors** and our current ones are below. Contact us if you want to see your logo on our home page.
How to Grill Steak for Every Taste
To the real enthusiast of the outdoors meal, the barbecue grill is about the most happening piece of equipment outside of the house that there could be. And if there’s anything that’s more important than the barbecue grill, it’s the steak that sizzles on top of it. To the recipients of succulent cuts of grilled meats to dig into, it can seem like a great steak just appears on a plate. The hard work that goes on behind the scenes can often seem remote. A steak, for it to gain that special texture and taste means some real careful work done on it going in. Let’s take a closer look at how to grill a steak to perfection.
Learning how to grill is important; but working with the right raw materials is even more so. You need to be able to start with the right cuts of meat that have exactly the right right kind of texture and are likely to cook well. Certain kinds like a round steak, really need tenderizing before they are ready for the barbecue grill. Other than the round steak though, mostly every other cut of the beef is usually perfect for the barbecue grill just as long as you don’t pick a piece with too much gristle or bone.
There is quite a debate that follows barbecue enthusiasts everywhere to do with the question of the fat on a piece of beef. The question of where you stand on how much fat is right has a lot to say about how your beef comes out tasting in the end. Of course, you can trim off a little extra fat if you want to, but other than that, the more fat you leave on the meat the better. The fat will melt in the heat. What it will leave behind is a lipsmacking flavor that there is no getting over. The only case where fat can be a problem is when someone needs their steak done rare. In all other cases, the fat can just melt away and leave only flavor behind.
Learning how to grill isn’t just about buying the right cut of steak and leaving it on the grill though. You have seen all the spices and seasonings that they line up on the store shelves, haven’t you? Finding the best seasonings to rub into your steak can bring out a delicious flavor. If you are using cuts of beef that aren’t as tender as you would like them, you could tenderize them using marinade. Cooking steak means working with very high heat, usually. If you want a well-done steak though, you’ll have to start with low heat. These are directions you can use to throw a real party. Make sure that you start all your steaks at the same time so that the convivial atmosphere isn’t compromised on.