The World Championship Barbecue Cooking Contest recently crowned a grand prize winner, with The Shed BBQ and Blues Joint from Ocean Springs, Mississippi taking home the title. Considered one of the top cooking competitions in the United States, the contest has a storied history dating back to the 1970s. Over the years, the competition has grown in popularity, attracting hundreds of dedicated pitmasters who compete in various categories such as ribs, shoulder, and whole hog, with more than $150,000 in prize money up for grabs. This year, 129 cooking teams from 22 states and four foreign countries participated in the event, making it one of the most competitive contests to date.
Brad Orrison and Brooke Lewis, siblings from Ocean Springs and members of The Shed BBQ and Blues Joint team, have been competing in the contest for 17 years. Named for their restaurant, the team has now won the grand championship three times, showcasing their skills and expertise in preparing barbecue. Orrison described the competition as the “Super Bowl of swine,” emphasizing the prestige associated with winning the grand championship. The team’s dedication and passion for barbecue were evident as they carefully prepared two Duroc hogs for the competition, injecting them with marinades and cooking them over a bed of butter and bacon.
The World Championship Barbecue Cooking Contest is part of the annual Memphis in May festival, attracting barbecue enthusiasts from all over the country who come together to showcase their culinary skills. For Orrison, Lewis, and their team, the contest is like a family reunion where they reunite with friends who share their love for barbecue. Despite the friendly atmosphere, competition is fierce, with each team vying for the top spot. The event culminates on Saturday when the winners are announced, and tension runs high as the judges make their final decisions. According to Lewis, the atmosphere on Saturday is intense, with a pin drop being audible in the park as teams await the results.
One of the challenges of judging the Memphis in May competition is the high level of competition, with all teams showcasing their best dishes. According to Orrison, every team at the event cooks exceptional food, making it difficult for judges to select a winner. The event not only celebrates the art of barbecue but also fosters camaraderie among participants who share a passion for cooking. Teams like The Shed BBQ and Blues Joint continue to return to the competition year after year, drawn by the opportunity to showcase their skills and compete against the best in the industry. With their recent win, Orrison, Lewis, and their team have solidified their reputation as top pitmasters in the barbecue world, adding to their list of accolades and achievements.
