2022 Up in Smoke on the Square Competition brings in 26 teams

[August 29, 2022]   Twenty six teams participate in the “Up in Smoke on the Square” competition Saturday, August 27.

For the second year in a row, it was a Backyard Barbeque Competition. The organizers of the event have stepped back from hosting the Kansas City Barbeque Society’s professional competition these last couple years because of covid.

In the backyard barbeque competition, teams make chicken and pork ribs. These are judged on appearance, taste and tenderness.

Low and slow is a popular way to smoke the meats. Participants use a variety of seasonings with several creating their own rubs and sauces.

There were several returning teams this year and many who were new to the competition.

For Zeek and Nicole Stevens of the Hammer and Hatchet team, it was the first time competing in any barbeque contest. They create their rubs and sauces from scratch using their own blends.



Another first timer was Brian Behrends, who had help from Anne Janis. Behrends uses rubs on both the chicken and ribs.



Lincolnite and first time competitor Corey Jansen of CJ’s Smokehouse makes all his own sauces. He does not use an electric smoker, so he must closely tend the fire.

Charlene and Darin Wilson of Rebel Q Southern Smokers have been doing barbeque competitions for 10 years, though it was their first time competing in this one. They both said they are just here to have fun. For the meats, they use a mixture of rubs, sauces and injections.

Though Mark and Kim Kahbeah of MAK’s BBQ team have competed throughout Illinois, it was their first time in this competition. They said it is their BBQ sauce that makes their meat special because they make it themselves.

'Table Muscle’s' Scott Dickerson of Springfield has competed in several competitions around the state placing first in one of them. He cooks everything low and slow and makes his own rubs.



Westy BBQ’S Matt Westendorf, Nathan Jones, Joe Caracci and Bryant Carr have done a dozen competitions, but it was only their second time competing here since 2019. The group said they use lots of trial and error as they experiment to find something that works. Clean fire is important to them.

On the Backyard Barbeque Competition circuit, Jamie and Melody Siemer of Must B Smokin’ Somethin’ are veteran competitors of eight years. This was their sixth competition for this year. The Siemers use a mixture of rubs and Melody makes the sauces.

While teams prepared and smoked their meats, there was a lot of friendly rivalry and bantering.

Once the judges had made their decision, teams anxiously awaited the announcement of who had received top prizes.

For the chicken category, first place went to Mak BBQ, followed by Weezy’s BBQ in second place and Sugar Creek BBQ in third place.

In the ribs category, first place went to Smitty’s Smokehouse, followed by Must B Smokin’ Somethin’ in second place and Shmack Q in third place.



For the overall top prizes, the Grand Champion team was Must B Smokin’ Somethin’ followed by Shmack Q as the Reserve Grand Champion.

Over $5,000 in prize money was offered with the Grand Champion winning $1,000 and the Reserve Grand Champion $500. First place winners in both categories received $400, followed by second place winners receiving $350, and third place winners receiving $300. Those is fourth through seventh place won smaller cash awards.

[Angela Reiners]