| 07:30 AM–12:00 PM |
Event Registration Open
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| 09:00 AM–09:30 AM |
Opening Greetings
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| 09:30 AM–10:30 AM |
Chef Driven Competition Quality Brisket
Chef Driven Competition Quality Brisket
This session, hosted by Phil Thompson of Q39, will blend chef-driven culinary techniques with the art of competition BBQ and is designed for BBQ enthusiasts and professionals looking to elevate their skills and creativity. You'll learn how to apply professional culinary methods to the BBQ pit, achieving competition-level results that impress both judges and guests. You’ll also explore the integration of international and regional flavors, guiding you in creating unique and delicious dishes that reflect diverse culinary traditions while staying true to the essence of BBQ. In addition, Chef Thompson will cover the art of smoking hot and fast, a technique that balances flavor and efficiency while also discussing how to create a zero-waste menu, using every part of your ingredients to minimize waste and maximize taste. A comprehensive brisket demonstration will teach you essential techniques like trimming, injecting, and applying rubs and sauces to create a mouthwatering brisket that stands out. From selecting the right cut to achieving the perfect bark, this demo will equip you with the knowledge to surely up your competition BBQ game.
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| 10:40 AM–11:40 AM |
Holy Grail of Rib Discussions: Pork & Beef
Holy Grail of Rib Discussions: Pork & Beef
Led by “Smoke on Wheels” KCBS BBQ Champion Andy Groneman, this session will dive into the essential conversations that define the world of competitive BBQ. You’ll explore the great debate between "wet" and "dry" BBQ, looking into regional styles and discussing how global flavors can elevate traditional dishes. The session will also focus on both pork and beef, comparing the nuances between pork spareribs and loin/back ribs, and examining the often-overlooked beef short ribs, with a special emphasis on the differences and potential of chuck short ribs versus plate short ribs. In addition to culinary techniques, we'll discuss the impact of marketing claims on consumer perception and the importance of product quality elements in enhancing the diner experience. To bring these concepts to life, Chef Groneman will conduct a demonstration featuring pork spareribs trimmed to the St. Louis cut while covering the practical aspects of utilization, providing background information, and presenting various options for preparation and presentation.
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| 11:40 AM–01:00 PM |
Lunch- Provided by JCCC Dining Services
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| 01:00 PM–02:00 PM |
Perfecting Pork Shoulder: Competition Techniques and Global Flavors
Perfecting Pork Shoulder: Competition Techniques and Global Flavors
Join KCBS BBQ Champions, Bre Via & Brad Colter of “Smoke ‘n Magic”, as they host a session focused on mastering the art of pork shoulder, specifically the pork shoulder butt, for barbecue competitions. They’ll begin by exploring the anatomy of the pork shoulder butt, a favorite cut in barbecue competitions due to its rich flavor and versatility and they’ll then guide you through the intricate process of fabricating this cut, demonstrating essential techniques to maximize tenderness, juiciness, and overall flavor for competition-ready results. In addition to mastering the fundamental aspects of pork shoulder preparation, Chef Via & Chef Colter will expand your culinary horizons by introducing you to unique flavor profiles inspired by New Zealand and Australian cuisines. They’ll explore the spices, marinades, and cooking methods that characterize these regions, providing you with innovative ways to infuse your BBQ with global influences. From the smoky, earthy flavors of the outback to the fresh, vibrant tastes of coastal ingredients, you'll learn how to create a memorable and distinctive BBQ experience.
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| 02:10 PM–03:10 PM |
Process-Driven Management for Competitions, Restaurants, & Catering
Process-Driven Management for Competitions, Restaurants, & Catering
Todd Johns, of “Plowboys” KCBS World Championship Team, will engage participants of this session with essential processes and operational strategies required to excel in barbecue, whether in competitions, restaurants, or large-scale catering. Designed for restaurateurs, pitmasters, and catering professionals, the session focuses on creating efficient, process-driven systems that ensure consistent quality and maximize productivity. Participants will explore key aspects of managing BBQ operations, including product preparation, cooking techniques, and the logistics of serving large volumes without compromising flavor or presentation. Chef Johns will cover best practices for sourcing and selecting meats, seasoning, marinating, and smoking techniques tailored for different settings. Additionally, the session will address the unique challenges of managing BBQ in high-pressure environments, such as competitions and large events, where timing, consistency, and flavor are critical to success. You'll learn how to develop and implement standard operating procedures that streamline workflow, enhance customer satisfaction, and maintain product integrity.
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| 03:10 PM–03:30 PM |
Afternoon Break
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| 03:30 PM–04:30 PM |
Moving Smoked, Small-Format Meats & Muscles into Fine Dining
Moving Smoked, Small-Format Meats & Muscles into Fine Dining
Explore the art of transforming Kansas City-style barbecue into an elegant fine dining experience with James Beard award winning chef and pitmaster, Colby Garrelts. This session will focus on smoking smaller cuts of meat and muscles, demonstrating how these nontraditional products can be used to create sophisticated dishes that retain the bold, smoky flavors of traditional BBQ. Participants will learn advanced techniques for smoking and preparing a variety of smaller meats and muscles, including how to balance flavors, textures, and presentation to suit a fine dining context. The workshop will cover the selection of prime ingredients, innovative seasoning, and cooking methods that enhance the natural qualities of these cuts while maintaining the authentic essence of Kansas City barbecue. Additionally, the session will take a look into Chef Garrelts’s creative process, offering insights into how traditional BBQ can be reimagined with a modern twist, using high-quality, lesser-known cuts and exploring pairings with refined sides and sauces, plating techniques, and the overall dining experience.
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| 06:30 PM–08:30 PM |
Dinner at JCCC- Buffet and Cash Bar
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