Cooking Up A Story

Journey of a Barbecue Champion

Friday, December 29th, 2006
It’s a long road, and it’s not easy, a personal look at a barbecue world champion.

Related: Show, barbecue, barbecue competition, bbq, season 2, southern cooking |2 Comments »

Download Show: MP4 | WMV
x Post a comment

Recipes from the episode: Grilled Catfish; Larry’s Slaw; Wonder Peach Cobbler; Barbecue Beans; 2 Fat Larrys Rib Rub

Director’s Journal

If you haven’t noticed yet, I have a soft spot for barbecue. It all started when I was going to school in Memphis and a bunch of us would descend upon the local BBQ joint for a quick and cheap (and may I add, good) meal. I eventually moved away but always looked forward to having real barbecue in Memphis on trips back to visit family.

Years passed and things changed, but I still loved barbecue. I began researching a film project about barbecue competitions to learn what they were all about, and that is when I met Larry Mayes. He is the head cook (and only remaining Larry) of 2 Fat Larrys, a veteran competition team on the BBQ circuit. Through him, and many others I met at the American Royal BBQ Competition, I learned what it took to be a champion.


Now champions come in all kinds of packages. From my own observations, no 2 look alike. But there is a recognizable thread running through: Hard work, attention to detail, openness to sharing (to a point!), a personal approach to making it their own, and a passion to win.

Larry isn’t competing nearly as much as he had been when I first met him. He is now part owner of a BBQ restaurant in Memphis. Anyone in the restaurant business knows it takes up a good part of your life. But I do know he’s making some really good barbecue and the passion is still there.


For this coming New Year, may we all be champions in what we do.


—Rebecca

Additional Resources


2 Responses to “Journey of a Barbecue Champion”

  1. Kristen Says:
    December 29th, 2006 at 8:48 pm

    My husband competes occassionally in BBQ contests. He won 4th place at a contest here in Kansas City for his pulled pork.

    Anyway, like you said, it is a lot of hard work and you have to have something special to offer.

    If you are ever in KC, make sure to go to a place called Oklahoma Joes. They have fantastic ribs!

  2. Rebecca Says:
    December 30th, 2006 at 9:40 am

    Hey Kristen:

    I am familiar with Oklahoma Joe’s and ate there awhile back. I had recently discovered brisket and tried their Z-man sandwich. It was a humdinger! I’ll be sure to try the ribs next time. They did look good:)

    Thanks for the tip!

Leave a Reply