Teen Pitmasters Battle for Glory at the National High School BBQ Finals
Grill Central Boys from San Antonio’s Central Catholic High School won the National High School BBQ Association finals last Tuesday in the Colony, Texas. Approximately 110 high school and middle school teams from seven states competed in the event, which took place in the parking lot of a Scheels sporting goods store.
The competition required teams to submit six specific entries: ribeye, pork ribs, grilled cheese sandwiches, chicken legs, pork shoulders, and desserts made in a cast-iron skillet. According to event rules, contestants were prohibited from using gas or electric grills.
How did the National High School BBQ Association finals work?
Teams paid a $400 entry fee, which covered the raw meat supplied by the competition. The event began at 5:30 a.m. with prep work, followed by a 7:00 a.m. distribution of ribs, steaks, pork butts, and chicken legs.
Judging occurred inside the Scheels store on the second floor. Teams operated within designated spaces cordoned off with caution tape. Coaches were forbidden from entering these areas, with some, like Kevin Gros of James Madison High School’s Char Wars team, using laser pointers to provide guidance from a distance.
Who funded the competition teams?
Most teams operated without financial support from their school districts beyond the entry fee. Kevin Gros stated that “everything in these contests is pretty much on your own,” including travel, hotel stays, and equipment costs.
To offset expenses, some teams organized their own fundraisers. The Texas state champions, Lanier FFA from Navarro Early College High School in Austin, cooked for 300 guests to raise travel funds. Many teams also displayed sponsor banners from local businesses and seasoning brands to manage the costs of wood, charcoal, and sauces.
What is the role of coaches and mentors?
Coaches provide technical training on barbecue regions, wood types, and temperature control. Shawn Eagle, a culinary-arts teacher and former barbecue-joint owner, leads the teams at Denton High and recruits students from an informal barbecue club to “beef up” the competitive roster.
The structure emphasizes student independence. While coaches like Gros provide mentorship, the students must execute the cooking and turn-in process themselves. This approach is intended to teach independence, though team parent James Dacy noted that some schools do not yet recognize the activity as a sport.
What may happen next for these student pitmasters?
Given the technical precision displayed—such as using tweezers and scissors to refine chicken legs—some students could potentially transition into professional culinary roles sooner than traditional high school athletes.
The growth of the two Texas leagues—TX High School BBQ, formed in 2018, and the national league, which debuted in 2019—suggests that participation may continue to expand across more states. Schools with robust programs, such as James Madison High School, may likely continue to field multiple teams to increase their competitive presence.
Frequently Asked Questions
What were the required categories for the national competition?
Teams had to submit ribeye, pork ribs, grilled cheese sandwiches, chicken legs, pork shoulders, and cast-iron skillet desserts.
Who were the grand champions of the event?
The grand championship was won by Grill Central Boys from San Antonio’s Central Catholic High School.
How do teams qualify for the national finals?
Teams are invited based on their performance in state championships, though the league also admits wild card teams for those who may not have been able to afford the trip initially.
Do you believe competitive barbecue should be officially recognized as a school sport?