We're not coming to Memphis to watch. We're coming to cook. And Liberty Park is about to know it. š„
We're throwing down with the world's best live fire champions for a 3-day spectacle of food and fire. It starts with the Open Fire World Championship on Thursday - then we keep the live fire demos going all day Friday and Saturday with a little sweet and a whole lot of heat.
You ain't never seen what we're about to throw down.
Think you know the BBQ? šš¤
B&B pitmaster Mark Lambert went straight to the source to find out what makes the Houston Livestock Show and Rodeo World's Championship BBQ competition unlike anything else!
The scale, the rules, the culture, the people; there's a whole world behind this competition that most fans never see. We're taking you inside it all.
This is just the beginning. Follow along as we chase championships across the country.
Welcome to the ride. š¤ š„
Mark Lambert hit the Houston Livestock Show & Rodeo BBQ, and if you know, you know. And if you don't, buckle up.
This is just the beginning. The first stop on the road as we chase championships across the country, and we're bringing you along for all of it.
Follow along... it only gets better from here. š
BACK IN THE FINALS. š„š·
Will Be Que is headed to the Whole Hog Finals at the Memphis In May World Championship BBQ Cooking Contest. Among the best teams in the worldā¦ and right where we want to be.
The grind never stops. One more push. Letās finish strong. š
#WillBeQue #MemphisInMay #temppro #BetterBurning #bbcharcoal
@memphisinmay@openfiremeatup came alive with smoke, fire, and non-stop action while the #yodersmokers grills were turning heads everywhere you looked!
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#grilling #bbqlife #memphis #bbq
š„ Happy National BBQ Day! š„
Back in March, we had the chance to spend an incredible week with the National BBQ & Grilling Associationāfilled with learning, great community, and some seriously amazing food. š
Whatās your go-to BBQ favorite? Drop it below
#nashvillebbq #bbq #nationalbbqday
Itās the final day and you can feel it in the air! The energy, the anticipation, itās go time! In the live fire area itās turn and burn time - weāve got so much food to sample today itās insane! Stop on by and watch these masters of fire work their magic!
Not your normal day at work for the team today. š„ St. Louis style ribs and chicken quarters getting the smoke treatment over Post Oak & Hickory Briquettes from @bbcharcoal . Finished off with a heavy lineup of flavor from @heathrilesbbq Heath Riles BBQ rubs. Good smoke, good people, and even better eats. šš„
#bbq #BBQLife #chicken #reels #fyp
Last week you saw the chaos. Now here's what's actually happening at turn in.
Hogs for the Cause runs on whole hog BBQ - one of the most demanding formats in competition cooking. Ham and loin have to be in your turn-in box - no negotiating that. Then you pick two more cuts. Sounds simple, but it's not. Every whole hog cook is a different animal, and you have to read it right, or your box shows it. š·š„
