National BBQ Month Trivia
What is the name and location of the grandaddy bbq contest held in May?
Memphis in May - The World Championship Barbecue Cooking Contest is a four-day event taking place in downtown Memphis with the Mississippi River as the backdrop. More than 230 teams come from over 25 states and several foreign countries to participate in America's most prestigious barbecue competition
What states are considered part of the bbq belt?
Texas, Kansas, Missouri, the Carolinas, Georgia and Kentucky – All have a different style and cooking preparation
What is the self-declared BBQ capital of the world?
Lexington, North Carolina - it has more than one BBQ restaurant per 1,000 residents.
Where is the world’s highest KCBS accredited bbq competition?
Leadville, Colorado at 10, 152 feet
The second highest?
Frisco, CO at 9000 feet
What is considered the World Series of BBQ?
The American Royal in Kansas City – 2018 will mark the 39th year of the completion
Difference between barbecue and grilling?
Many people will have backyard “BBQs” when in fact they aren’t barbecuing anything. Barbeque is made by cooking with indirect heat. Food is cooked away from the fire by the smoke. Grilling is cooking with direct heat. Food is cooked directly above the fire.
How many smoked items do we have on our menu?
8 – beef, pork, pulled chicken, chicken wings, ribs, turkey, sausage, cheese
What is the origin of the barbeque?
The origins of both the act of barbecuing and the word are believed to come from the Caribbean. The word comes from the Caribbean word “barabicu” which means sacred fire pit. The word entered European languages in the form of barbacoa.
Traditional barbacoa involves digging a hole in the ground and placing meat in the whole on top of a pot. The pot collects the juices to make a broth or sauce later. The meat is covered with maguey leaves and coal and then set on fire. The meat is cooked by the smoke created from the charcoal and leaves and takes a few hours to cook.
Who invented modern charcoal?
{From Wikipedia:} The charcoal briquette was first invented and patented by Ellsworth B. A. Zwoyer of Pennsylvania in 1897 and was produced by the Zwoyer Fuel Company. The process was further popularized by Henry Ford, who used wood and sawdust byproducts from automobile fabrication as a feedstock. Ford Charcoal went on to become the Kingsford Company.
What are the main bases of bbq sauces by region?
- Kansas – Tomato sauce or ketchup
- Texas – Tomato sauce
- South Carolina and Georgia – Mustard
- Eastern Carolina – Vinegar
- Memphis – Dry Rub