Pitmasters from around the world travel to Memphis, TN, each year to compete in the World Championship Barbecue Cooking Contest, where food forges relationships between the chefs.
The smell of wood fire wafting on the breeze is the first sense that gets triggered at the World Championship Barbecue Cooking Contest in Memphis, where smoke is as essential an ingredient as salt. For the teams that annually compete at the so-called Super Bowl of Swine, they've elevated backyard barbecue to fine dining under the sun, incorporating techniques passed on from generation to generation and creating a multi-cultural community united by food.
company called Sociedad Mexicana de Parrilleros has sent a team from Mexico to Memphis for 10 years to compete against mostly American teams and to learn from them as well. 'Each country has its own traditions and regions. But I think everything merges together right now,' said Juan Garza of the Mexican-based team. 'And with globalization and all of this, different techniques are going across borders.
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