I am an excellent cook, but an amateur when it comes to barbecue, which my husband and I both enjoy. Since we were headed to Hot Springs, Arkansas to enjoy the sights, we also decided to visit the Smoke on the Water Championship Barbecue Competition. To learn more about barbecue competitions, I conducted an e-interview with Ronnie Cates, who created and promotes this event, along with his wife, Cari.
When and how did you first get serious about barbecue?
Always loved barbecue and grilling, but it wasn't until 2001 I created Smoke on the Water Productions. My ad agency was providing marketing services for some of the largest festivals in Arkansas. After seeing the process of creating and producing a festival, I thought that was something I could do better. I never knew competitive barbecue was a "sport" and had such a large base of enthusiastic grillers.
Our goal from the start was to increase prize money. Barbecue is a fine art and the members of these teams are artists. I think it's a skill that should be greatly compensated. In only 9 years we've gone from one $10,000 competition to producing the world's richest purse of $100,000 for the USA Barbecue Championship in North Little Rock, AR.
Are there many family/husband-wife teams? How many women BBQ champions?
There are many husband-wife teams in the sport. It's certainly male dominated, but there are many women who are making their mark. Candy Weaver from my hometown of Pine Bluff has won the Mississippi State Championship and has placed well in all her efforts.
Take me inside the mind and heart of the competitive BBQer.
Very exciting and competitive yet still very friendly. Bottom line is it's competition. Bragging rights. Our events attract the world's best grillers. If a team wins or places in the top ten, everybody in the barbecue world takes notice. It's serious business, but the competitors are like one big happy family. Everybody truly loves the art of barbecue; they respect the process and are very supportive of each other.
Are there BBQ spies?
I wouldn't say spies, but some cook to win, some to just have a good time. The serious cook can walk around and size up their competition. It's easy to tell the pros from the ordinary Joes. The object is to win money and any edge you can get helps.
Article comments