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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!