The World Championship Barbecue Cooking Contest held in Memphis, Tennessee, saw 129 teams compete for the coveted title. Teams from Mexico, New Zealand, Norway, Canada, and Brazil joined mostly American teams in the “Super Bowl of Swine.” The event served as a unique cultural exchange where pitmasters shared tips, techniques, and traditions. Mexico’s team, Sociedad Mexicana de Parrilleros, emphasized that “the fire unites us,” promoting the bonds created through the love of barbecue.
At the competition, the smell of wood fire and smoke filled the air as teams showcased their skills in elevated backyard barbecue. Techniques passed down through generations were on display, creating a multicultural community united by food. The event, held as part of the Memphis in May International Festival, has connected people across borders through food culture, spreading the word about the popular contest among world-class pitmasters.
Teams from various countries brought their culinary traditions to Memphis, blending them with the city’s food scene. With 129 teams competing, the event drew participants from New Zealand, Norway, Canada, Mexico, and Brazil. The Mexican team, which has been attending for a decade, prepared pork shoulder, beef brisket, tacos, and offered samples of their salsas and sauces. This annual pilgrimage to Memphis has helped them expand their sales in Mexico and beyond, receiving pig-shaped trophies.
Immigrants have played a significant role in defining and changing American barbecue styles and traditions. The competition has seen immigrants contribute to the rich tapestry of barbecue flavors, such as the Greek influence in Memphis-style ribs. The standard for Memphis ribs was set by Charlie Vergos, the son of Greek immigrants, who popularized dry-rubbed ribs seasoned with paprika and other spices, inspired by his father’s chili recipe. The multicultural influence in Memphis barbecue has a profound impact on the competition.
Teams such as The Pig Diamonds, composed of members from Memphis and São Paulo, have formed deep bonds through their shared love of barbecue. The Memphis-style, which emphasizes tasting the meat’s flavors and the dry rubs, has attracted pitmasters from Brazil and other countries to showcase their unique dishes. The Pig Diamonds showcase their skills in various categories, creating dishes like coxinha and wagyu brisket beef wellington. Despite the stiff competition, teams often share techniques and ideas, fostering relationships between restaurant owners and hobbyists.
The spirit of barbecue, by bringing people together and creating lasting memories, is integral to the World Championship Barbecue Cooking Contest. The Mexican team’s motto, “El Fuego Nos Une,” highlights the connection that barbecue creates among friends and families. The event serves as a platform for pitmasters to showcase their skills, exchange traditions, and celebrate the love of grilling, fostering a sense of community and camaraderie among participants.
