International chefs bring their culinary talents to the World Championship BBQ Cook-off

houston, texas – When we think of Texas barbecue, we often think of local western cowboys cooking the most mouth-watering meats.

There’s plenty of that to happen at the RodeoHouston World Championship Barbecue Cook-Off. To be exact, we have around 250 different culinary teams. But there are also a select group of chefs who have traveled all over the world to come to Houston this weekend for a chance to win the title of Best Barbecue.

Around 10 international teams from as far away as Australia are bringing their country’s cuisine to the barbecue scene. It’s like the worlds of Texas BBQ and flavor collide.

Teams come from countries such as Brazil, Canada, the United Kingdom, Mexico, Australia, and Sweden.

“Brisket is queen and king, and Texas barbecue is all about barbecue,” said Bruce Salomon, Brazil representative for his company Braza-B-Que. “And look at this breast meat. It’s beautiful. Wow.”

His team spent hours trimming and cutting about $400 worth of brisket for Saturday’s competition.

“In Brazil, we love the taste of beef, so we cook it with just salt. We don’t rub it,” Salomon said.

Across the sidewalk is Morgan Lundin, representing Sweden and his company Lingon & Dill BBQ.

“This town, where I’m from, is so proud that we’re here,” he said. “The whole village I come from is rooting for us now. They’re following us on Facebook, saying, ‘Yeah, go and get him.’

His team is preparing chicken for Saturday’s game. Swede competes in all three of his categories: ribs, brisket and chicken.

We also have a group from Australia in the international section.

“To be honest, I might shed a few tears. That must have been tough, dude. Yeah, it’s tough coming here and traveling so far,” said Big Smoke Barbecue. said Daniel Barrett.

This means a lot to all the teams here, but it means even more to the teams that travel around the world. Barrett didn’t just pack a suitcase, he actually shipped the brisket from Australia, smoked it, and presented it to the judges.

“I get really nervous when I come for the first time. Will our taste carry over? But we try not to change too much. What we do back home is useful to us. You know that. We can do it. We’re really doing our own thing. And everyone who’s doing their own thing has their own little twist on their own little flavor. .”

Each team says they drew their barbecue inspiration from American barbecue, including Texas-area crews.

The main competition of the World Championship BBQ Cook-off will be held on Saturday.Gates open from 9 a.m. to 11 p.m.