A Famous Pitmaster Explains How To Tackle A Summer BBQ Festival

Navigating a barbecue festival can be tricky business.

"It's just like going to Disney World," Myron Mixon, says Myron Mixon, who claims to have won more barbecue awards and competitions than anyone else in the world. "You should have a checklist to get the most BBQ for your buck."

In other words, come armed with an itinerary so you know how to allot your dollars and stomach space.

Mixon, who's visited many of the thousands of barbecue festivals that happen across the U.S. with his TV show "BBQ Pitmasters," shared these tips for navigating a festival like a pro.

• When deciding where to go, start with the websites of regional barbecue governing bodies. The big ones include the Kansas City Barbecue Society, Memphis Barbecue Network, International Barbecue Cookers Association in Texas and the Florida Barbecue Association. You can also search your metropolitan area plus "BBQ" to come up with a list of all the festivals scheduled there.
• Always visit the people's choice tent to sample a variety of barbecue without filling up on just one. Depending on the festival, you will buy an entrance ticket or pay by the plate.
• Festivals will serve mostly "wet" barbecue, made with BBQ sauce, because 99% of the time, wet wins in competition, Mixon says. If you want a dry barbecue (Mixon recommends Memphis dry rub ribs), you should try a restaurant outside the festival.
• Look for barbecue festivals that are scheduled alongside other local food festivals. Mixon recommends The Plant City Pig Jam, which hosts its event alongside a strawberry festival. He also said barbecue festivals in the Northeast often run their events in conjunction with fresh seafood festivals. "There's nothing better than eating a pound of BBQ and then getting yourself a dozen oysters," Mixon said.