Vt. competitive barbecue team takes on world championship

CASTLETON, Vt. (WCAX) – A Rutland County competitive barbecue team is gearing up to take the world stage.

Tim Rogers and Curran Lafarge say they’ll be the first team from Vermont to be invited to the competition in 3 decades.

This duo makes up Up-2 BBQ based in Castleton. They’re one of two active competitive BBQ teams in the state – and they met doing what they love.

“I saw Tim cooking by himself. A fellow Vermonter you notice on the BBQ circuit, you know? So I said ‘Tim, you need some help?’ He said, ‘sure, I’d love to have you come along’, and we’ve been together 5 or 6 years now cooking competitively,” said Lafarge.

“The fact that he has the same passion and drive and wanting to win like I do – it makes us a good team,” said Rogers.

Rogers comes from a family of dirt track racing champions, but he found his own competitive spirit in the culinary world. He’s been barbecuing for 10 years now, with Curran celebrating 12. With the two combining forces, their team packs a punch.

“I don’t like to go crazy on the rub, I like to let the chicken kinda talk,” said Lafarge.

Now, Up-2 BBQ is packing their bags to head to the Jack Daniels invitational competition in Tennessee.

“Two world champion teams and one number one in the country right now – we beat all those guys to win the contest,” said Rogers.

Technically, they’ll be representing New Hampshire, winning the preliminary contest in the granite state earlier this summer.

Now, they’re busy getting the smoking down to a science ahead of the October contest.

“The point is to be able to pick this up and have it drape,” said Rogers, showing off a tender piece of meat.

“Without it falling completely off,” added Lafarge.

When they’re done – they’ll head to the American royal world series of BBQ in Kansas city.

“We said if we’re going to do one, let’s go for broke and do ‘em all,” said Rogers.

Ahead of next month’s contests, the team is working out what can’t be found in a recipe.

“I mean, I’m going to bring brisket and pork on the plane with me… I’m going to freeze it and bring it on with a cooler,” said Rogers.

“I’m going to have chicken in my carry-on,” said Lafarge.

Between brisket, racks of ribs, chicken thighs and wings, the team seems to have it figured out – for the most part.

“They need to cool down a little bit… That, and I’m probably going to burn the hell out of the chicken wings,” said Lafarge.

These hobby barbecuers are currently paying for everything out of pocket and say they’re hoping to hear their names called at the Jack Daniels competition at least once.

“Jack would be life changing as far as us is concerned because it’s a $10,000 prize fund, and you’re now a world champion. You’re a world champion BBQ cooker,” said Rogers.

The Jack Daniel’s World Championship Invitational Barbecue takes place on October 11 and 12 in Tennessee.

The American Royal World Series of Barbecue kicks off on October 31 in Kansas City, and goes until November 3.

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