Pitmasters at Memphis BBQ Contest Battle Through Smoke to Claim Top Pork Title

The World Championship Barbecue Cooking Contest in Memphis, Tennessee is heating up as pitmasters from around the country compete for the title of “best in pork.” With over $150,000 in prize money on the line, the competition is fierce and the stakes are high.

The contest, which dates back to the 1970s, has grown in popularity over the years, attracting 129 cooking teams from 22 states and four foreign countries. Competitors are vying for the top spot in one of three main categories: ribs, shoulder, and whole hog, as well as ancillary competitions like hot wings, poultry, beef, and seafood.

Among the seasoned competitors are siblings Brad Orrison and Brooke Lewis from Ocean Springs, Mississippi, who have been competing for 17 years as a team named after their restaurant, The Shed BBQ and Blues Joint. They have won the grand championship twice and are back this year with two Duroc hogs carefully prepared for the competition.

For Orrison and Lewis, the World Championship Barbecue Cooking Contest is more than just a competition—it’s a family reunion where they reconnect with friends from all over the country who share their passion for barbecue. Despite the friendly atmosphere, the competition is intense, with each team striving to create the most mouthwatering dishes.

As Orrison puts it, “What makes Memphis in May so difficult to judge is that everybody cooks the best food in the world, and they’re all here. So a judge could run into three teams that have made the most ultimate dreamy bite of barbecue.” With the grand champion set to be named on Saturday, the tension is palpable as pitmasters give it their all to impress the judges and take home the coveted title.