North Carolina BBQ Q&A

FYI: I just posted a blog about the championship- http://www.ncbbq.com/forums/blogs/sample_weblog/archive/2007/06/03/71.aspx

Am I wrong on this or reading too much into it?

- Donald

I think the reason you don't see more teams from NC is because that comp is a KCBS if I am not wrong.  The KCBS focuses on the sweet and tangy sauce along w/ the low n' slow smoking where as true traditional NCBBQ  is done primarily over either coals or gas.  Plus, for what ever reason, the vineager sauce is not liked too much at the KCBS.  I personally don't agree w/ this, but it is a regional thing.  If you were to take alot of those teams and throw them and their off-set smokers, and tomato based sauce down east, they would get run out on a rail....I know because my sauce has more tomato than vineager and I have some that just won't pick it up because of that....  Plus, I don't think there are too many KCBS comps in the area other than Tryon and a few others up that way. 

Exactly which contest are you talking about?  The one held in Memphis?

There is at least one NC team who normally competes there (in Memphis) every year.   King's Cooking from Shelby NC.

Not sure if the Allnighters from Gastiona cooks in Memphis, but does cook MIM contests.

There are two sanctioned bodies in the United States for BBQ. The one with the largest presents in North Carolina is the Kansas City BBQ Society or better known as KCBS. The other is Memphis in May which is known as MIM. The largest competition for MIM is in Charlotte during Charlotte Shout where the winner has the privilege of competing in the international event in Memphis. Not sure how many from North Carolina teams have ever made it to Memphis but I do know that King's Cooking has placed before.

Actually, there are more than 2 santioning bodies in the US. They can be found at:

 

http://www.bbqsearch.com/bbq_associations.htm

 

King's Cooking has indeed placed in MIM, and this year they will be competing at the Jack Daniels Invitional World Championship.