Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. We spoke with some of the attendees of this competition to see what they had to say about barbecue. “We just get together and have a good time!”–not to mention grilling and making delicious barbecue for everyone to eat. Barbecue crosses all races, all religions and socioeconomic backgrounds. It’s just a time where everybody can get together and have fun and celebrate good food and good fellowship.

Grill Master University Interviews Top Competition Barbecue Teams at Memphis in May

Memphis In May 2019 with Grill Master University

What Bbq Means Audio

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. For this segment, we took some time to chat with Anthony Di Bernardoof Swig and Swine from Charleston, South Carolina.Swig and Swine has four locations across the Low country. Anthony may have been born in Mantua, New Jersey, but he has a passion for Southern barbecue. He started out cooking as a banquet cook at age 14, and he was a cook for the US Navy on the USS Batfish submarine. The Navy brought Anthony to the Low country, and he never looked back. He has 25 years’ experience in the culinary scene, and he continues to perfect his barbecue game year after year. Anthony loves cooking everything from prime beef brisket to homemade sausage, slow-cooked ribs, and whole hog barbecue.

Grill Master University Interviews Anthony Di Bernardo on How To Smoke Meat

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we sit down with the team at Mac’s Smoke Shop: Kevin Kuruc and Jeff Delmastro. In 2017, Mac’s took second place in Whole Hog at the 40th Memphis in May International Festival World Championship Barbecue Cooking Contest. In previous years, they have won first place for sauce, as well as 5th and 8th place for whole hog. They also compete in other competitions and have been the Grand Champion and Reserve Champion in competitions like the All American BBQ Festival When Pigs Fly, The Beer Bourbon &BBQ Festival, North Carolina’s Grill’n&Chill’n BBQ Cook-Off, and more. They are well-known for their whole hog barbecue, but they also compete (and have placed or won) in categories like pork ribs, chicken, whole shoulder, pork butt, and beef brisket.

Head Pitmaster Kevin Kuruc and Jeff Delmastro Shares Competition Advice with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up in our interview series is the Red Hot Smokers. We spoke with Tommy Langdon of Arlington, Tennessee, first. He started cooking with the Red Hot Smokers in 2006. He has many fond memories of the trips the team has taken together. Competing in the competitive barbecue circuit is a great honor, and it’s even better when you place in a BBQ competition like Memphis in May, one of the biggest competitions for barbecue in the world. Because he loves smoking and grilling, getting to compete is a fun thing to do, and it makes the barbecue taste better when you put your love and passion into it, too.

Head Pitmaster Tommy Langton Shares Competition Advice with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down and chatted with Stephen Perrin of Rusty’s Smoke BBQ in Blue Mountain Village in Ontario, Canada. Stephen was originally classically trained for fine dining, but he fell in love with barbecue and is well-known as a Canadian barbecue pit master. Stephen is part of The Substance Food Group, a collaboration of three men who have worked together for more than 20 years and today own four restaurants, including Terra, Restaurant Sarpa, Rusty’s at Blue, and andFrancobollo. Stephen is a world champion in the North American competitive BBQ circuit. He has won first place in international competitions like Jack Daniel’s World Championship Invitation Barbecue. He has also won at Memphis in May World Championship and he participates in local competitions like the Fatboys Canadian Capital Classic BBQ Competition in Ottawa, Canada.

Barbecue Star Stephen Perrin Interview with Rick Browne from Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In the next interview in our series, we took the time to sit down with Ben Corden of Memphis Sparks. If you want to learn to smoke, Ben’s advice is to go for it. It really doesn’t matter what gear you have – you may have a hand-me-down smoker or a regular, inexpensive kettle grill. You can buy the cheapest smoker on the market, and it doesn’t matter. It’s all fine, because the quality of the food is what is really important in great barbecue.

Ben Corden Interview with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down to chat with Pedro Gonzales of the Memphis Latin Porkers. Pedro is from Venezuela, and he’s the head cook for the Memphis Latin Porkers team. They’re currently the only Latin team that competes in Memphis in May. They started competing in 2016, and this team of Latinos is proud to represent their Central and South American origins. Their goal is to provide an opportunity for the Latino community in Memphis to become more integrated, bringing their traditions and integrating them with Memphis cultures.

Grill Master University Interviews Pedro Gonzales on How To Smoke Meat

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we took some time to chat with Kyle Storms from Nashville, Tennessee. Kyle talks about his love for barbecue. The best part about it is that BBQ is that it’s an experiment that you get to eat. Along the way, you make friends with other BBQ enthusiasts, sharing new recipes and trying out new things. Every time you make a new BBQ recipe or try out a new grilling technique, you get to eat the results of your experiment!

Head Pitmaster Kyle Storms Shares Competition Advice with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our next segment, we took some time to interview Dylan Lipe of Grilla Grills and Blackwood BBQ. Dylan is the owner of several restaurants in Chicago, Illinois, as well as a food truck in Denver, Colorado. Throughout his career, he’s been featured in many Chef magazines and has earned many awards, including KCBS and MBN competitions. He’s always been inspired by the way that food can create personal connections between people who started out as complete strangers. He’s traveled all over the world, developing and refining his cooking techniques. He has a true passion for the pit and all things barbecue, and it really shines through in his food. The thing he loves most about BBQ in general is the familial atmosphere. Everyone gathers around the pit and the fire, coming together to enjoy a meal together. It’s a very old school cooking method – an early man thing – but somehow it’s still so relevant today despite all our advanced technology.

Head Pitmaster Dylan Lipe Shares Competition Advice with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. As we sat down with Chris Sussman from Louisville, Kentucky (otherwise known as the BBQ Buddha), we were reminded of something he always says: Grill by feel. Sussman’s whole philosophy is about learning how to cook, grill, or smoke in any environment. Once you really zone in and get into making great BBQ, you’ll be able to know when your food is finished just by sight and touch; no timers or thermometers necessary. Forget about the constraints of timers and temperatures and learn to trust yourself. Make food from scratch – without recipes even – by balancing your five taste sensations: look, touch, smell, feel, and (most importantly) taste your food to know when it’s finished cooking and ready to eat.

Grill Master University Interviews Chris Sussman on How To Smoke Meat

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we take the time to sit down with Linda and Brad Orrison of The Shed Barbecue and Blues Joint in Ocean Springs, Mississippi. The Shed is a true family affair. It was started by a brother-sister team, and the entire family works in the business. The music is run by one of the brothers, Brett, and even G-Maw and Daddy O are part of the team, manning the beer bar and making competition-worthy BBQ sauces.

The Shed Barbecue Linda and Brad Orrison Shares Competition Advice with Grill Master University

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.

You Should Take an Online Meat Smoking Class – Grill Master University Interview

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. As we sat down with Wayne Lichliter from AdRibbers, he reminded us that he’s actually a doctor (for those who care, he adds). The Adribbers philosophy has been the same for over 30 years, and it’s all about making great food and having fun. They smoke the best ribs, pork shoulder, and other types of meats, but they also love making smoked cheeses. In addition to cooking, you’ll find them drinking their fill (their words, not ours) and having a ton of fun while doing it. Because that’s what barbecue is all about, even competition BBQ. When you’re at Memphis in May, you may as well take the time to party a little bit and enjoy yourself! Whether you win the grand championship or are just there to gain some experience in competition barbecue, you may as well have fun while you do it.

AdRibbers Star Amy Mills Interview with Grill Master University

Online barbecue masterclasses and how to smoke meat training from world class pitmasters and competition bbq teams

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Grill Master University Interviews Top Competition Barbecue ...

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