After a sizzling competition in Memphis, the SmokeSlam BBQ Festival and the Memphis in May World Championship Barbecue Cooking Contest have declared their 2025 victors. Thick with the smell of wood smoke and the sizzle of meat on grills, Tom Lee Park was the hub of barbecue excellence, where teams vied to turn tough cuts into tender triumphs.
In an event that amassed nearly 80 teams competing for hefty sums of prize money, Rescue Smokers emerged from the tangy clouds of hickory as the Grand Champion at SmokeSlam BBQ Fest, while Heath Riles BBQ took home the grand prize at the Memphis in May contest. According to a report by Action News 5, Rescue Smokers not only snatched the grand title but also aced the Pulled Pork category at the festival, reflecting their mastery over the pig. Sycamore, Georgia's Rescue Smokers added a bullish $50,000 to their war chest, while Heath Riles BBQ of Olive Branch, Mississippi, cashed in a cool $27,000. It should be noted, however, that Smokestack Lightning at least went home with the title of Best T-Shirt Design.
Memphis in May clearly enjoys a reputation for hosting the largest pork barbecue contest in the world, and the competition here was no less fierce, with WREG sharing that Heath Riles BBQ claimed their top prize after the contest ran from May 14-17 at Liberty Park. Meanwhile, at SmokeSlam, other teams didn't go unnoticed with Sweet Cheeks BBQ winning Best Booth, and an assembly of victors including LG BBQ for Brisket, and Fireman John’s BBQ for Whole Hog, as detailed by Action News 5's coverage.
But perhaps the most colorful quote of the event came from the enthusiastic pitmaster Robby Royal of Rescue Smokers. "Rescue-style baby, yeah!" exclaimed Royal in an interview published by The Commercial Appeal as he left the stage, trophy in hand. The grand champion detailed the consistency of his crew while articulating his passion for the craft, saying "This is the same crew we had last year, we brought it back... to have the opportunity to get this grand championship in 2025 after messing up last year, it's the greatest feeling in the world."
The SmokeSlam festival, which began on May 15, not only celebrated the traditional pork categories but also offered a variety of less common competitions, with categories like Duck, Bacon, and even Cocktails adding extra flavor to the event. As BBQ teams continue to raise both eyebrows and the stakes, the celebration of this American culinary tradition promises to come back even more heated in the years following. And, with $150,000 on the line at SmokeSlam, it was no small potatoes for the pitmasters at play, nor for the carnivorous connoisseurs cheering from the sidelines.
