If you’re new to competition BBQ—or thinking about jumping in—everything starts with the four meats: chicken, ribs, pork, and brisket. Every contest is built around them, and each one tests a completely different skill set. Chicken is all about precision. Texture, bite-through skin, and appearance matter just as much as flavor. It’s usually the shortest cook, but it’s also where teams lose points fast. Ribs reward consistency. Judges want tenderness without falling apart, clean bones, balanced seasoning, and a great first bite. Small mistakes show up immediately on the scorecard. Pork is the wildcard. You’re cooking multiple muscles, building layers of flavor, and presenting the best bites from across the box. Done right, it can carry your entire weekend. Brisket is the closer—and the toughest. Trim, injection, cook time, rest, slicing, and turn-in all have to line up. When brisket hits, it wins contests. When it doesn’t, it humbles you. The biggest mistake we see? Treating all four meats the same. Each one requires its own timeline, flavor approach, and attention to detail. If you’re competing now—or planning your first contest—focus on understanding why each meat is judged the way it is. Master the fundamentals, then build your style from there. We’ll be digging into each meat more inside the community, breaking down what wins, what doesn’t, and how to improve one cook at a time.

One of the most fun parts of getting into competition BBQ (or even just cooking with friends) is coming up with your team name. It’s where personality, pride, and a little humor all come together. Some teams go for bold and intimidating, others lean into puns and inside jokes — either way, your name tells people what kind of pitmaster you are before the first rib hits the grate. 👉 So let’s hear it — what’s your BBQ team name, or what would it be if you had one?And tell us why — what’s the story or inspiration behind it?

It’s competition season — The Jack is happening this weekend, the American Royal is right around the corner, and before you know it, Memphis in May and the World Food Championships will be firing up, too. These are just a few of the biggest events where pitmasters from all over the country roll in with their rigs, recipes, and serious skills. If you’ve ever wondered what it takes to get into the BBQ competition world, here are 5 quick tips to help you get started: 1️⃣ Go see a competition. Nothing replaces the experience of seeing it up close. You’ll get a real feel for the pace, prep, and passion. 2️⃣ Understand and practice the proteins. Each category—chicken, ribs, pork, brisket—has its own rules and flavor profiles. Learn what judges look for and dial in your cook. 3️⃣ Research, research, research. From rules to turn-in boxes to timelines, knowing the details sets you up for success. 4️⃣ Visit with teams who already compete. Most BBQ folks are happy to share advice and stories—just bring a smile and maybe a cold drink. 5️⃣ Remember: BBQ is supposed to be fun. Don’t lose sight of what got you cooking in the first place—great food, good friends, and a whole lot of smoke. So… are you ready to take your BBQ show on the road? 🚙🔥

Just honored to be here. Been using Big Poppa on my competition Q. And I've noticed I'm rapidly doing better each time with Big Poppa in my side

If you’ve ever watched a BBQ competition and thought, “I could do that”—you’re right! The competition BBQ world is full of passionate pitmasters, family teams, and backyard cooks who took the leap. In most contests, you’ll cook and turn in four categories: - Chicken 🐔 – Often thighs, but teams experiment with different cuts. The goal? Perfect bite-through skin and juicy meat. - Ribs 🍖 – St. Louis-style spares are the go-to. Judges want balance: a clean bite with tenderness that’s not fall-off-the-bone mush. - Pork 🐷 – This usually means pork shoulder or Boston butt. You’ll pull, slice, and cube different parts to showcase your best flavors. - Brisket 🥩 – The big one. Burnt ends and slices that are tender, juicy, and packed with flavor can make or break your day. Each category has its own tricks, flavor profiles, and judging standards. It takes time, practice, and plenty of patience—but that’s part of the fun. 👉 We put together a blog with tips on how to get involved in competition BBQ—whether you’re brand new or ready to jump in. Check it out here What about you—if you had to pick just one category to cook for judges, which would you choose?