A Contest for all Senses

Known as the “Granddaddy of Grilling,” Memphis in May's World Championship Barbecue Cooking Contest takes place every year in downtown Memphis , hosting hundreds of barbecue teams that compete for over $90,000 in prizes and of course bragging rights. Teams adorn their areas with elaborate decorations, trophies attesting to their wins as well as clever and creative team names.  “Competitions are similar to a tailgate – a day and a half of drinking beer and grilling food,” says Will.  “It’s like a big neighborhood grill out!”

Barbecue contests are big!  Big money, big prizes, big egos and big eats, all coming together in a clash of Americana at it’s best.  Each team boasts a huge team tent, with some teams putting in between $50,000 and $100,000 on their set up, presentation and equipment.  Some are corporate sponsored, with their sponsor’s advertising adorning their cooking areas. Teams generally have a “gatekeeper” assuring only team members and friends are allowed in to see the secrets of the team and to taste the BBQ, which was Will’s original bone of contention.  “It smelled great but we couldn’t get a sample,” says Will.  “We ended up eating at a tent sponsored by a local restaurant.  But it wasn’t the same, it wasn’t the barbecue created by one of the teams.  And that’s what we went there for.”  

In addition to Memphis in May, there are hundreds of other contests that happen all over the United States.  The Kansas City American Royal takes place in October and along with Memphis in May, they are the two biggest barbecue festivals in the nation.

Besides the prestige and prize money, there are the after-sales that barbecue champions enjoy. Once they win a big competition, barbecue teams hook up with a bottler who packages their winning recipe.  These teams can make a nice profit through sales from their websites and local stores.  But it is still a regional business and can be difficult to match up their barbecue sauces and rubs with their legions of fans around the country.  That’s where Saucehog came in.  

in May winners, American Royal Best Sauce on the Planet winners and ‘Saucehog.com’ was started.”  

The distribution company sells championship barbecue sauces and rubs that have won competitions throughout the United States and internationally, distributing over 50 different sauces and rubs, with styles ranging from sweet to spicy to even a white sauce, which has a vinegary ranch-type of taste.  Each bottle’s label brags about the sauce as well as the competitions that they have won, listing every award.  While Will and Sarah work out of Memphis , Angie and Brian man the distribution center in Baton Rouge , which is where all four grew up.

Barbecue Master

Just as Will and the team were opening Saucehog.com, Will called barbecue champion Chris Marks in Kansas City.  Chris is the leader of the “Three Little Pigs” barbecue team that has won three Kansas City American Royal championships.  Born and raised in Kansas City, Chris was raised on the art of barbecue by his father Larry Marks, who was affectionately known as “Boss Hawg.”  Larry was the creator of the Three Little Pig BBQ team until he passed away in 1997 at which time Chris took over as the head cook.

The Three Little Pigs BBQ Team has won over 40 barbecue contests and the American Royal BBQ Contest Grand Championship eight times.  Chris has been featured on the Food Channel’s “Taste of America with Mark De-Carlo,” the Travel Channel’s "BBQ Battle," as well as numerous other local and regional barbecue shows.   

Will hooked up with Chris at a Chiefs tailgate and it was the beginning of a great friendship between the chef and the entrepreneur.  “Chris taught me how to cook,” says Will.  “He showed us how it’s done.”

With this new found knowledge, Will and the Saucehog team competed in smaller competitions themselves and took home high marks for taste and originality.  Will and the team began building relationships with other barbecue masters to distribute their barbecue sauces and rubs, as well as soak up knowledge of the industry and hobby.

“By the end of 2006 we had shipped barbecue sauce to all 50 states,” says Will.  “The response we received from customers has validated that what we are offering is appreciated.  We continue to listen to what our customers have to say and make every effort to make sure they are satisfied.”

Lots-a Sauce  

barbecue sauce through Saucehog.  They’ve created a wonderful resource for barbecue fans and tailgaters alike to try out and enjoy different barbecue sauces and rubs that they normally may not have access to. 

For more information on how you can order championship barbecue sauces and rubs, visit Will and the Saucehog team at www.saucehog.com.  Tell them The Tailgater sent you!