SMOKE IN THE NORTH III

Smoke and Soul Two Days at Flaming Pig BBQ

The BBQ experience

For two days in August 2016, I had the pleasure of immersing myself in the world of competitive grilling. The event took place at the Flaming Pig BBQ, a vibrant and unique restaurant situated right on a golf course, providing a scenic backdrop for some serious culinary heat.

The Scene

With over 30 BBQ teams participating, the air was a thick, delicious haze of wood smoke and roasting spices. These aren’t just cooks; they are enthusiasts who live and breathe the craft. Watching them obsess over wood types, internal temperatures, and secret rubs was a masterclass in passion.

My Onsite Studio

I had the privilege of being there from start to finish. To truly capture the essence of the event, I set up a tent on the grounds and stayed overnight. This tent served two purposes:

My Basecamp: Allowing me to witness the overnight “low and slow” process.
A Pop-up Portrait Studio: Where I could capture the rugged, smoke-weary, and proud faces of the pitmasters.

An Unforgettable Experience

Living amidst the blend of smells, tastes, and constant smoke was sensory heaven. It was more than just a competition; it was a gathering of a community that goes “all in” to create the perfect bite. Meeting these artisans and documenting their journey was an experience I won’t soon forget.