Inside The World of Championship Barbecue - Full Movie
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- Опубликовано: 9 фев 2025
- Want to improve your backyard or competition bbq: check out these classic DVDs - cookingupastor... Filmed in Memphis and at the Kansas City 24th Annual American Royal Barbecue (2003), this documentary/how-to- shot in cinéma vérité style, follows two teams, one veteran, the other "newbie" as they prepare and compete in one of the toughest barbecue competitions in the world. Some of the legendary names in this sport share their thoughts and advice on how to win BBQ contests. Don't miss the outtakes after the end credits.
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15:00 - I really enjoyed this documentary. I feel like the BBQ Community is very honest and despite the competition EVERYONE just wants to have a good time and cook delicious food.
Great epic tip on proportionate or smaller and manageable cut-sized wood.
Throughout the past 14 years or so, I have been doing barbecue in my off-set smoker, and it has been hit or miss. I have encountered the heavy smoke and light smoke but doing it the same, with the exception of the firebox management.
Thanks Tuffy, your old school friend from the ' burg.
I once programmed a trivection oven for a place I worked. You could use microwave, convection, broiler or oven independently or in combination. These settings were refered to as events.
This single handedly changed the way I think about cooking. Each dish requires a number of events, whether it be a dry rub, or a low and slow. The application of when and what is so important. Mashed potatoes and hash browns are similar in a way, they just have different events that occur during their preparation.
Great Video!
Beautiful work
Excellent very entertaining
My dream, I hope it becomes true soon
A young Chris Lilly. Love it!
This is great 💯
Taco Billy's Breakfast Tacos are pretty good
I read an article recently that said present day budgets for some BBQ competition teams can run up to 6 digits. That’s not what BBQ is about, people!
Some people spend about 2 grand a contest times 40 contest a year. That doesn't surprise me at all.
Man I can't say that I don't agree with you.
No working class person is gonna get involved with somthing like that. It would be a one or two time event period . In my opinion! I stand to be corrected😁. I guess you simply need to have fun
Rip Larry
Great video to inform and inspire all future pit masters.
This is AWESOME!!!
Thanks for sharing!
Practice, Practice and more Practice. Then just cook for your enjoyment with friends and family. These contests are way too subjective. I have smoked meats for years in a cheapo Walmart smoker. All my folks really like it and that's good enough for me ! 😉
18:50 $179 for the Weber Smokey Mountain back in '03. Now $349 for the 18". Inflation much???
Interesting....wonder how it compares now, 18 years later
Timings are the same for stick burners
People are using digital temp controllers in various forms on various smokers...drum smokers are very popular now... they cook fast and hot
..probably more chemicals used now.
Better quality meats being used now...waygu beef,heritage pork jidori chicken etc...people are still very nice... that's my take on it as a current competitor.
You can't cook the American Royal and spend under 100 dollars on meat anymore. Briskets alone are $200
all respect. COS
Step by step guide on how to suck the fun out of BBQing lmao. Dear lord why in the world anyone would do this is beyond me.
I’ve been bar b queing for a long time Just backyard bar b Que I used to have custom pits from the 500 dollar range to Home Depot style Alomost every style We used to not have thermometers or worry about temperature We were just learning how to cook It was great fun I currently have 4 smokers A Treager a small barrel smoker a medium size over and under stick burner and an offset wood smoker My favorite is the over and under for controlling temps But I’m thinking about an upgrade to a Jambo backyard model That might put me up good enough to compete in my retirement years Ole Johnny Tres is still going
I live about 8 miles south of where Johnny T comes from
If you turned in a box looking like that now your for sure DAL😂😂
Nice
licked his fingers while prepping for the judges @42:50
Nice catch👂
I would love to have their full list
@ 33:50, there is a fail right there. Small firebox, overloaded with ash and then stuffed with wood covered with bark. The BBQ would taste like a grease fire that was in a dumpster fire.
Chris Lilly's stunt double has hair! Johnny Trigg doesn't have a Jambo yet because he has to wait another 4 years for Jamie Geer to sell pits.
That was years ago there aint that way now😢
The colored gentleman at the 27:40 mark nailed it I think. If this isn't FUN, and that isn't your chief goal I'd imagine there are better ways to spend your time. I'd never compete...
No thanks I’ll stay a backyard enthusiast!
Lol 🤣
What year is this from!?😂😂
2003 Is What It Says In The Description
Wow, a young Chris Lilly and Johnny Trigg.
I'm canadian. But im aware of who these folk are. I'd love to try Triggs bbq
Less than $100 for all the meat. Not no more
I spend way More than $100, and that's just for LIL BBQ !!! WTF
Mostly retirees.
Not true BBQ it's hot smoking.
So where are all the African American Pit Masters, who are there original Pit Masters by the way 🤦🏿♂️
27:23
36:11
Great epic tip on proportionate or smaller and manageable cut-sized wood.
Throughout the past 14 years or so, I have been doing barbecue in my off-set smoker, and it has been hit or miss. I have encountered the heavy smoke and light smoke but doing it the same, with the exception of the firebox management.
Thanks Tuffy, your old school friend from the ' burg.