2020 has been a bizarre year for BBQ. I mean look back at my last blog - I was smoking Brisket in nearly 70 degrees weather in Montana during February. Soon-there-after Corona Virus was all over the news.
The 2020 season started off great for a handful of pit teams competing in January including Hot Wachulas competing in Italy and B-S BBQ Outlaws and Big Poppa Smokers winning a couple of Grand Championships before the infamous 3/13 weekend.
Teams competed in 18 competitions on or before "Friday" March 13th. Since then over 40 competitions have been postponed or cancelled through August. And while looser restrictions in some states have allowed for 16 competitions to crown grand champions since Memorial Day weekend - increased Covid cases has some states reconsidering their phases in opening up their states.
So where does that leave teams and BBQ enthusiasts? And what about the judges? While checking on perfect scores during the past couple of weeks I noticed something odd. There were 15 teams that scored 180 in various categories during the first 2 1/2 months compared to 13 perfect scores in the past two weeks. DeSoto Shrine Club Cook Off had perfect scores in each category - including two in Brisket.
The judges seemed to "really" appreciate the BBQ after such a long quarantine from the barbi. So I dug further - multiple 180s in competitions is not that rare. The Jack, the Royal even last years DeSoto Shrine have had 4+ perfect scores in 2019. I think it's time to become a judge and move down to Hernando, MS. They clearly have some great BBQ down there.
But at least BBQ is back - with some new rules. New requirements, mandated as recent as 6/30, require masks and gloves during turn in, as well as wiping down of turn in boxes with chlorox wipes at the turn in tent. There are also rules against communal toasts and other team interactions. All of these requirements are a necessity for this "new normal."
But now it seems like some states are aiming to add more restrictions. Where will that leave the BBQ industry? A good portion of the prize money comes from sponsors advertising their products to enthusiasts - who are also paying money for the aroma therapy of oak, hickory and applewood at each of these competitions. Where will the prize money come from if more restrictions are placed on social gatherings and will teams compete without this prize money?
Professional sports teams are planning on playing their seasons in empty arenas because teams know they can still make money with TV. Professional pit masters do not have the luxury of Food Network airing these competitions - raising revenue for their prizes. And these events are not cheap.
For the small-time amateur, like myself, that competes 3 or 4 times a year - this is an inconvenience to my hobby, but for some of these teams - this could wreck them financially. I wouldn't be surprised if some of the bigger teams start to see some cut backs from their sponsors too. BBQ in a Time of Covid is as unprecedented as we have ever seen. I wish the best to all of my BBQ brothers and sisters. Everyone stay well.
Next time on the Bar Blog Que - Three BBQ Trucks in one 35K town. Too much? I might just have a crazy wonderful idea.
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