Rib Rivalry

>>Landscape architect James McCord keeps his friends happy. As a regular competitor for the past five years at the annual Memphis in May World Championship Barbecue Cooking Competition, he knows a thing or two about barbecuing, and he has no shortage of taste-test volunteers.

"People love food," he says. "I have several people saying, ‘Just let me know when you’re doing your next batch, and I’d be more than happy to give you some input.’"

The 39-year-old grew up in Memphis, where the barbecue competition on the banks of the Mississippi River is rooted in the local culture. Each year he takes a week of vacation time from Morris-Depew Associates in Fort Myers to join as many as 150 teams from around the world participating in the competition. His team, "Totally Boar’d," consists of about 30 friends who compete together in the ribs category.

"I call it a social sport," he says. "It’s like one big tailgate [party] that lasts several days. You have the opposing team right next to you, but you have fun with them until competition time." The ribs are judged on taste, texture, color and smoke penetration, and teams also receive scores for the cleanliness and decoration of their booths as they compete for prizes up to $90,000. Though McCord’s team has yet to win any cash, it typically finishes in the top 50 against some stiff competition, including professionals and corporate-sponsored teams.

"For cooking one time a year, we don’t feel like that’s too bad," he says. "For us, it’s just to go out and have some fun and enjoy the atmosphere and the setting. It’s like having a party with 300 of your closest friends."