Thinking about attending a BBQ competition but not sure what you’re actually looking at as a spectator? This week, Jay and Brian walk through what to expect when you attend a BBQ competition — how events are structured, what’s happening behind the scenes, and how to get more out of the experience whether you’re just there to eat, learn, or soak it all in.Jay kicks off 🔥 highlights and shares a Masterbuilt learning moment from a recent cook, and Brian breaks down his overnight pork shoulder.This week’s BBQ question❓ comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “When cooking pork butt, do you prefer the fat cap up or down — and why?”Check out this week’s Grill Coach Recommends at TheGrillCoach.com — an essential piece of safety gear for backyard cooks, competitions, and peace of mind around live fire cooking.After the break, we kick off the main segment 🎙️  with a breakdown of BBQ competitions from a spectator’s point of view, including:The major governing bodies that run BBQ competitionsHow BBQ competitions are judged and what judges are scoringKey differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff AssociationWhat to watch for when teams are cooking and turning in boxesHow to enjoy a competition!💬 Do you have a Grill Coach question or an episode suggestion? Email us at [email protected], or leave us a voicemail or text at (503) 850-8468.🌟 From all of us at The Grill Coach Team — thank you for continuing to tune in and help grow our community. If you’d like to support the show, join us on Patreon and grab our free magnetic meat temperature chart.🌐 Visit TheGrillCoach.com for recipes, BBQ articles, gear recommendations, and more to help you grill with confidence.Support the show

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