S.D. Barbeque Championships set for return to State Fairgrounds

New category added to 2021 championships

HURON — After a one-year, COVID-mandated hiatus, the S.D. Barbeque Championships, the Backyard BBQ competition and the F.A.T. Friday Chili Challenge are poised to return to the S.D. State Fairgrounds in the spring.

Dates for this year’s two-day event are Friday and Saturday, June 4 and 5 and competitions are sanctioned by the Kansas City Barbeque Society.

Registration is now open for teams and individuals, at www.sdbbqchampionships.com.

“We are so very excited to have the S.D. Barbeque Championships back this year,” said Candi Briley from the S.D. State Fair, who oversees the event.

“Some of the teams who often compete here did travel to other events last year, but we think that there are many others who will be able to compete here again this year.”

The Backyard BBQ competition is open to all who wish to compete and awards will be presented in both the People’s Choice and in Judged categories for skin-on turkey breast lobes, beef brisket and pork butt and meat is provided to the cookers. People’s Choice prizes for first, second and third are $125, $75 and $50, while those same awards in the Judged categories pay $150, $50 and $25.

The F.A.T. Friday Chili Challenge will likewise see prizes awarded in both People’s Choice and Judged categories. Public tasting for the Chili Challenge will take place from 5:30 to 7 p.m. on Friday, June 4. Five dollars gets you a taste of the entries and a vote in the People’s Choice division, which pays $75, $50 and $25 for 1st, 2nd and 3rd. Judged chili placers will receive $250, $125 and $50.

The S.D. Barbeque Championship will again bring together some of the top barbeque teams from the upper midwest. In 2019, 40 teams competed for the top prizes in four different meats - pork ribs, pork butt, beef brisket and chicken.

New for 2021 is the special one-meat competition. Teams that are perhaps new to barbeque competition or are short on grilling space, can opt for the one-meat competition, with a lower entry fee. This year’s single meat is pork ribs.

“We’re really excited about the separate one-meat contest this year,” Briley said. “It’s sanctioned by the KCBS, so teams competing can earn KCBS points. It will also take place on Friday, so some of the four-meat teams can also compete in this separately.


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