Special thanks to Michael Short from Barbecues Galore’s Calgary North showroom for sharing his personal experience in competition BBQ as part of the Prohibition BBQ team.
There’s nothing quite like the feeling of rolling into a barbecue competition site, trailer in tow, your team packed in tight, and barbecue buddies already waving from their setups. The air is thick with the hum of generators and trucks, the rhythm of music echoing across the field. Smokers are being unloaded, flags flutter in the breeze, and there’s that familiar buzz of excitement.
This isn’t just another weekend. It’s a reunion—a smoky, hole-hearted family reunion.
We usually roll in Friday afternoon, just early enough to get the lay of the land and set up shop. It’s a well-oiled routine by now: trailer leveled, tents pitched, smokers unloaded, prep tables set. Teams are arriving one after another, checking in, finding their spots, and more often than not—helping each other out. Need an extension cord? Someone’s got you. Forgot your gloves? Your neighbours have extras. That’s the magic of the barbecue world. It's competitive, sure—but it's built on friendship, respect, and the kind of community you don’t find just anywhere.
And then there’s the potluck dinner.
Saturday night, long before any meat hits the turn-in boxes, everyone comes together to share food and laughs. It’s become one of my favourite annual traditions. Every team brings something: smoked sausage bites, cheesy mac, cornbread, fresh salads, and homemade desserts. We drag out camp chairs, sit under string lights or stars, and swap stories from past events. Kids run wild, dogs snooze under tables, and laughter fills the night air. For a few hours, it’s not about the competition. It’s about the people.
But once the plates are cleared, the serious prep work begins.
Teams huddle up to run through the game plan. We taste-test sauces, adjust rubs, and lock in the timeline. Every second matters. Turn-in times are sacred: chicken at noon, ribs at 12:30, pork at 1:00, and brisket at 1:30 pm. Each meat has a tight 10-minute window. Miss it, and you're out. One misstep in prep, one fire that flares too hot, and the whole plan can fall apart.
So, we fire up the smokers and dive in. Briskets and pork butts get trimmed and seasoned under floodlights. Whiteboards are filled with prep steps and cook schedules. Some of us grab a few hours of sleep; others stay up, tending fires and spritzing meat through the night. It’s exhausting—but if you love barbecue, it’s the best kind of grind.
Sunday morning, all the teams gather up once again for a 9:22 AM jack shot, we cheers to each other to our pits and to a successful cook. By now, the whole site is alive. Smoke rolls from every pit, meat thermometers beep, and teams hustle between tents. The pressure ramps up with chicken—it’s fast, precise, and sets the tone for the day. Ribs come next, then pork, and finally brisket. That's when teams can celebrate that they got everything turned in. Each box is carefully built: every slice in place, no smudges on the lid, every detail checked. Your chances of winning live and die by those boxes.
Behind the scenes, the local community keeps things running smoothly. From power and logistics to making sure everyone has what they need, these towns show up big. It’s a reminder that these competitions aren’t just about meat—they’re about people. And the people make it unforgettable.
By 2:00 p.m., it’s done. Boxes are in. Smokers are cooling down. Everyone’s moving slower now—tired, a little smoky, but proud. Whether we land a trophy or not, we’ve already won. We spent the weekend doing what we love, surrounded by people who understand the passion, the work, and the joy behind every bite.
Getting a call is something truly special; you have to have done everything perfectly; you're competing against the best of the best, and walking the stage and accepting your awards in front of your comrades is something no BBQ team could ever get sick of because it's an unbelievable feeling.
This past July, our Prohibition BBQ competition team was sponsored by Barbecues Galore to enter the Cowboys Music Festival and compete against 21 other grill masters to impress GUY FIERI at the 6th Annual COWBOYS COOK-OFF Barbecue Invitational, in Calgary, AB. We WON! The team’s hard work, creativity, and grilling expertise won the 2025 Cowboys BBQ Grand Champion award.
Every BBQ competition tests your skills, your timing, and your patience—but more than that, they bring out the best in the barbecue community. It’s about family. It’s about fire. It’s about the love of cooking something low and slow and sharing your creation with the world.
So yeah—there’s something special about rolling into a BBQ competition. And if you know!!! YOU KNOW.
Michael Short
@grillingwithshort
@prohibitionbbqyyc
Want to meet a resident BBQ expert? Visit our Calgary North ‘must-see’ showroom and ask to talk barbecues with Michael Short and Tim Lloyd.
