To continue our run up to Memphis in May’s World Championship BBQ Competition, for this week’s Grilling with Rich’s Meet the Pros, we had the opportunity to interview Leslie from Ubon’s BBQ BBQ Competition Team. [Did you see my review of Ubon's BBQ Sauce yesterday?]

Here are is some background on Ubon’s: In 1989 Garry and Elaine got involved with cooking on the Memphis in May World BBQ  Competition circuit to help introduce Ubon’s Dipping BBQ Sauce to the world. To their  surprise it was not only a lot of hard work but it was also a lot of fun. With several friends  they formed the Ubon’s BBQ of Yazoo Cooking Team. They went from cooking on a little  backyard BBQ grill under a borrowed funeral home tent to a 16-foot BBQ tailor loaded with  2 custom made cookers. Since 1989 they have competed in 71 Memphis in May  sanctioned contest winning First Place in 51 entries and being overall Grand Champions in  23 events. In addition, they have competed in The Memphis in May World Championship Competition 11 times and have won a 1st Place in 1996 and 2nd Place in 2003. They were  also 5 time Mississippi State BBQ Champions and 2 time Illinois State BBQ Champions.  They were named in the Top Ten Teams in the nation by Memphis in May 1991-1998 and  Top 20 teams 1999-2001. Local contests held throughout the country range from 15-100  competitors, while the Memphis in May World Championship Competition averages 250  teams from all over the world. Some contests such as the Jack Daniel’s Invitational, a  Kansas City BBQ Society sanctioned competition, is limited to competitors who have won  either a State Championship or a contest with over 75 teams competing. Ubon’s has  competed in that competition on 4 different occasions.

Grilling with Rich: My first question that I always ask my guests for the Meet the Pros Series, is what made you start to barbecue? What did you like most about it?  Why do you think that a lot of people love to barbecue?

Leslie: My grandfather was Ubon Roark.  His family had a yearly bbq for friends and family.  Granddad continued the tradition after moving from south east MO.  Some of my first memories are of being around his pit watching him grill chicken.  We were the only family I knew who always had chicken and barbeque Red Rose sausage.  The smell of charcoal makes me think of family and tradition and happy times. Barbeque is HOT right now nation wide.  Good barbeque takes time.  I think the  the attraction comes from the time, the process and the sharing of beer during the cooking!  Barbeque has become social!  I can’t imagine a cooking process more suited to social interaction.

 What got you interested in BBQ Competitions?

Leslie: In 1980 Ubon died unexpectedly.  Garry continued to make his sauce and started bottling it for retail in 1986.  In 1989 Ubon’s Barbeque of Yazoo cooked in Cleveland MS.  They entered the “anything butt” competition with Granddad’s barbeque chicken.  In 1990 Garry went to Memphis handing out Ubon’s Sauce. Now we know that he was pretty far off.  Most bbq teams don’t want someone else’s sauce. (Ultimately we’ve talked quite a number of teams into using Ubon’s! but that’s another question.)  He was hooked, though.  We spent the rest of 90-91 cooking so we could get to Memphis in may 1991.

What was your first thing that you made and won an award for?

Leslie: Our first trophy win was with shoulders at hog wild in July in Jackson MS in 1990.  You’d have thought we’d won the world series.

So you are a father daughter barbecue team, what do you like most about it?

Leslie: Garry (Daddy) says I love it because I get to boss him. (ha)  I’ve noticed that as Daddy gets older, it’s become more and more important to him that his legacy is continued, that his love for fire and smoke is continued for another generation.  Our cooking team has 3 specialists…Dad: Shoulder and brisket  Brian Campbell: Whole Hog Leslie Scott:  Ribs and Chicken.  We have one boss…Garry. We have one person who isn’t the boss but knows what everyone should be doing…me.  We’ve got a lot of folks on our team…it’s more than just me and Daddy.  But he and I spend every day together working in the restaurant, catering and selling sauce.  I wouldn’t change that.

 

What is your favorite thing about BBQ Competitions? and least favorite thing about BBQ competitions?

Leslie: We’ve seen so much on the competition circuit.  We are definitely competitive folks, but the very best part of competing has been the friends we’ve made.  The competitive world is full of great folks and very special bonds can be formed.  We always say to our friends…if I can’t win you better!  I’m always disappointed to run across someone with a bad attitude.

What is your favorite thing to barbecue and or smoke? What is the most challenging item that you have barbecued and smoked?

Leslie: We are a pork-centric team.  I love pig.  I’m a rib cook but to me, you can’t ever get anything in the world that is better than bacon from a whole hog.  I can remember the very best bite of barbeque I’ve ever had…I can pinpoint the day and the time and the pig!  I’ve spent so much time figuring out competition chicken.  hours.  test cook after test cook.  I think that’s been the hardest challenge.  We know what we like, but it’s figuring out what the judges like that’s a challenge.

What makes Memphis in May a special barbecue competition different from other barbecue competitions?

Leslie: Our first MIM was in 1991.  My mom called and told my sister and I to bring boots.  We were very, very! unhappy about having to attend a function we considered “old people fun.”  Foolish girls!  MIM is totally unrivaled as far as competitions go.  The actual competition part is a bit of a crap-shoot, lose with your best, win with your worst.  There are so many great teams, so many teams period! The hospitality is absolutely amazing.  It’s just plain fun.

I see that you have participated in many barbecue competitions and won many awards, what is your proudest moment so far? Both in the barbecue world and also in the non-barbecue world?

Leslie: On April 2 we cooked at a small contest in Pelahatchie, MS.  We didn’t do horrible, we rode the middle of the pack.  BUT my 7 year old son competed in the Kid’s Q division and won grand champ in his age division.  He made up his own sauce, cooked his sausage, did his own blind box.  My dad and I were positive that that win meant more to us than when we got calls at MIM, Jack Daniels, and Best of the Best.

Tell me more about this “perfect sandwich” what makes it perfect and how did you come up with the idea?

Leslie: We are a tradition based group.  Do something once and it’s a tradition.  For as long as we can remember we’ve had a Friday am bloody mary and Ubon special drink party at MIM.  At some point we started cooking a whole ribeye.  In may we’ll be cooking 6.  The perfect sandwich is the absolutely perfect marriage of flavors.  Medium rare beef, whole grain mustard, Videlia Sweet Onion, horseradish mayo, onion bun.  It’s only perfect if it’s shared with friends.  

What is one thing that your fans Don’t know about YOU that you would like to share?

Leslie: Daddy and I love love catering for upscale dining.  We both love experimentation time in the kitchen…far away from smoke and fire.

Can you give us a sneak peak on your next great barbecue adventure?

Leslie: We’re currently getting prepped for Memphis In May.  I’m so excited this year!  After Memphis In May we’ll be headed to the Big Apple BBQ Block party, the 6th biggest festival in NYC.  The Big Apple BBQ is the time that we get to feel like rock stars! [Leslie - Grilling with Rich will also be at the Big Apple BBQ Block Party also!]

*Well, we hope that you will come back to Grilling with Rich to do a live chat with us?? What are your thoughts?

Leslie: I’d LOVE to!!!  I love that I’m meeting bbq folks from all over the country. [we will be in touch!]

Well thank you for taking the time and visiting Grilling with Rich. By the way, what do you think of Grilling with Rich?

Leslie: Love the site!   We need a comprehensive place to find out about BBQ all over the land!  Thanks for doing this for us!

Don’t forget that Grilling with Rich is THE place on the internet to get your latest World Championship of Barbecue at Memphis in May news and latest tweets! Click here to subscribe to follow us on Twitter, and also don’t forget that we are doing a live Webcast on Friday May 13th at 1:15 CST with Malcom from Killer Hogs BBQ Team!