The American Royal World Series of Barbecue hosted a roomful of serious barbecue sauce judges representing the barbecue consumer public last Sunday at the American Royal Complex in Kansas City’s West Bottoms.
A record number of 450 mild and hot tomato-based, mustard-based, vinegar-based and specialty barbecue sauces from 36 U.S. states and three other countries competed for the grand prize of Best Barbecue Sauce on the Planet this year. Winners are posted online at the American Royal World Series of Barbecue web page.
The trophy for Best Barbecue Sauce on the Planet will be presented to the winner at the American Royal World Series of Barbecue awards ceremony at the Kansas Speedway on Oct. 30.
An important judging feature at the American Royal contest is double sample judging. Judges score sauces as tasted fresh from the container, followed by a second sampling of the sauce on unseasoned barbecue meat.
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This year, the contest’s 29th year at the American Royal, barbecue pulled pork for judging was donated by Bichelmeyer Meats.
Kudos to American Royal staffers Kim Palmer, Emily Park and Eric Pew, plus the many volunteer judges, table captains, sauce pourers, comptrollers and organizers for a stellar job!
Mark Oct. 26-30 on your calendar now for the world’s largest metrowide celebration of barbecue: the American Royal World Series of Barbecue.
Ardie Davis founded a sauce contest on his backyard patio in 1984 that became the American Royal International Barbecue Sauce, Rub & Baste contest. He is a charter member of the Kansas City Barbeque Society and an inductee into the KCBS Hall of Flame. He has been interviewed on food shows and writes for barbecue-related publications. His most recent releases are America’s Best BBQ (Revised Edition), with chef Paul Kirk, and Barbecue Lover’s Kansas City Style.