Announcing first annual Kingsford Invitational: Ultimate Bragging Right
April 1, 2012
The world of competition BBQ is getting a whole lot hotter as the maker’s of America’s favorite charcoal brand unveil the first annual Kingsford® Invitational. With a pool of cooks consisting of winners from seven of this year’s biggest contests and a winner-take-all $50,000 grand prize, there’s no doubt that this is going to result in the ultimate bragging rights.
In order to be considered the best of the best, you’ll have to prove yourself at one of a select few contests this year. After that, it’s off to a Kingsford manufacturing plant Veterans Day weekend for a chance at the top prize.
Qualifying contests are as follows:
- Houston Livestock Show & Rodeo World’s Championship Bar-B-Que Contest; Houston (Feb. 23-25)
- Memphis in May World Championship Barbecue Cooking Contest; Memphis (May 17-19)
- Great Lenexa BBQ Battle; Lenexa, Kan. (June 22 – 23)
- American Royal World Series of Barbecue Open Contest; Kansas City, Mo. (Oct. 4-7)
- Sam’s Club National BBQ Championship; Bentonville, Ark. (Oct. 13)
- Jack Daniel’s World Championship Invitational Barbecue; Lynchburg, Tenn. (Oct. 27 -28)
- Kingsford 40k Challenge (competition team that earns the highest score at one of the 15 sanctioned events)
Given the fact that these contests span several organizing bodies, Kingsford has come up with a blend of categories certain to appease all cooks. Here’s the lowdown…
First up is ribs, followed by chicken, brisket and either pork shoulder or whole hog. Teams will have the opportunity to submit a fifth category – the “best bite” – using the food of their choice to demonstrate their fire-fueled cooking chops and represent their home region¹. This could include anything from more traditional items, such as regional sausage or smoked turkey legs to non-traditional fire-kissed foods, such as wild game from the team’s last hunting trip, an inspired backyard burger or even dessert. The team with the “best bite” will be rewarded one additional point in the competition.
All categories were carefully selected to keep the playing field as fair as possible. For example, pitmasters from Texas typically compete in brisket but not necessarily in pork unless it’s whole hog, so they have the option to try their hand at whole hog or shoulder. Judges will be selected from across the country to carefully choose the best-cooked barbecue. Judging will be blind, meaning judges will not know which pitmaster turned in what food until after their selections have been made. Official rules for the invitational will be created from insights provided by several barbecue associations, including the Kansas City Barbecue Society (KCBS) and International Barbeque Cookers Association. We’ll have more info soon at Grilling.com so stay tuned!
1 Categories subject to change pending additional feedback from barbecue associations.