WESTON, Mo. — Kansas City barbecue is heading north to historic Weston, Missouri, where dozens of competition pitmasters are battling for more than prize money. The winner could soon be serving their barbecue to travelers from around the world.

The 4th Annual Made for KC BBQ Championship, held August 21–22, 2026, brought 47 of the region’s top competition barbecue teams to downtown Weston, with Holladay Distillery serving as a host partner.

The weekend began Friday with a VIP event on the grounds of the historic distillery before teams settled in for an overnight cook ahead of Saturday’s competition.

More Than a Barbecue Trophy

Created by OHM Concession Group in partnership with the Kansas City Barbeque Society (KCBS), the Made for KC BBQ Championship offers competitors an unusually valuable prize.

The 2026 championship features a $33,500 total purse, including $10,000 for the Grand Champion. But the biggest opportunity may come after the smokers cool down.

The winning team receives an 18-month licensing agreement to become the next featured pitmaster at the Made for KC BBQ Experience at Kansas City International Airport, beginning March 1, 2027.

The Grand Champion’s name, recipes, rubs and sauces will be showcased at the approximately 8,000-square-foot restaurant, putting the winning team’s barbecue in front of travelers passing through Kansas City.

That makes the competition more than a traditional barbecue contest. For one pitmaster, it could provide a major platform to introduce their food and brand to an international audience.

Competition Barbecue Meets Kansas City’s Airport

The Made for KC BBQ Experience opened alongside Kansas City International Airport’s new terminal in 2023. Its concept gives competition barbecue teams an opportunity rarely available on the traditional barbecue circuit: moving their food from cook-offs and judging tables into a major commercial restaurant.

A new Grand Champion is featured at the airport restaurant every 18 months.

In 2024, Meat Rushmore BBQ of Lee’s Summit, Missouri, captured the championship and later became the featured pitmaster at the airport location.

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The competition is designed to continue that rotation while highlighting the deep barbecue culture associated with the Kansas City region.

Barbecue and Bourbon in Historic Weston

Weston provides a fitting setting for the competition.

Holladay Distillery was founded there in 1856 and is celebrating its 170th anniversary in 2026. According to the company, it remains the oldest continuously operating distillery on its original site in Missouri.

“Hosting the Made for KC BBQ Championship is exactly the kind of opportunity we’re proud to bring to Weston,” Patrick Fee, Holladay Distillery’s vice president of sales and marketing, said in the announcement.

“This competition celebrates the craftsmanship and traditions that make our region special, while bringing talented people from across the barbecue community right here to our hometown.”

The combination of bourbon, barbecue and a historic Missouri town also gives the championship an identity that extends beyond the judging tent.

“Bourbon and barbecue have always been a natural pairing,” Fee said.

A Bigger Prize for Kansas City Pitmasters

Competition barbecue can require years of practice, specialized equipment, travel and countless hours tending smokers in pursuit of trophies and recognition.

The Made for KC championship adds something different: the possibility of turning a competition victory into a lengthy restaurant residency.

For the 2026 Grand Champion, that means going from an overnight cook in Weston to having their recipes served at one of the region’s busiest transportation gateways.

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And for travelers arriving in Kansas City, it offers something equally interesting — an opportunity to experience barbecue created by the people who compete seriously in one of America’s best-known barbecue regions.

The Made for KC BBQ Championship may take place in Weston, but for the winning pitmaster, the journey is only beginning.

Source: Holladay Distillery press release, August 21, 2026. The Made for KC BBQ Championship was created by OHM Concession Group in partnership with the Kansas City Barbeque Society.

Source & Related Links

Primary/official sources

Holladay Distillery — Official site for the historic Weston distillery, which says it has been making bourbon for 170 years. 

Kansas City Barbeque Society — Made for KC Championship background — Background on the competition and its relationship with the airport restaurant.

Kansas City International Airport — Made for KC BBQ Experience — Official airport background explaining how championship pitmasters rotate through the airport restaurant.

Vantage Group — Meat Rushmore airport residency — Details on previous champion Meat Rushmore and the 18-month airport showcase.

2026 results

FireBoard — 2026 Made for KC BBQ Championship results — Reports Smokey Bey’s BBQ as the 2026 Grand Champion.

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KCTV — Smokey Bey’s wins 2026 championship — Post-event coverage of the winner and upcoming airport residency.

For more Food and Beverage News visit our “Food & Drink” page.

(Feature Impact) Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in. Whether you’re feeding a hungry crowd in the stadium parking lot or putting together a savory plate to enjoy while you chill on the sofa, these recipes bring plenty of flavor and keep the energy going until the final whistle.

A main course of Grilled Chicken Kebabs served alongside Steakhouse Hasselback Potatoes and Simple Salami Sliders will fuel you and your crew all the way from the pre-game festivities to the after party.

Visit Culinary.net to find more recipes to inspire your game plan.

Fire Up the Grill for Mouthwatering Chicken Kebabs

Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren’t rushing around to get ready. These sweet-and-smoky Grilled Chicken Kebabs can be prepped and marinated up to 8 hours in advance so all you need to do is pull them out of the fridge and get them to the grill.

With lean protein from the chicken plus vitamins and fiber from a generous amount of bright, colorful veggies, this recipe is a score for more than your taste buds.

Grilled Chicken Kebabs

Recipe adapted from Dinner at the Zoo

Prep time: 20 minutes

Marinating time: 1 hour

Cook time: 10 minutes

Servings: 4

Marinade:

• 1/4       cup extra-virgin olive oil
  
• 1/4       cup balsamic vinegar or other vinegar
  
• 1/8       cup soy sauce
  
• 1          teaspoon lemon juice
  
• 1/4       cup brown sugar
  
• 1          teaspoon minced garlic
  
• salt, to taste
  
• pepper, to taste

Kebabs:

• 1          pound boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1          red bell pepper, cut into 1-inch pieces
  
• 1          orange bell pepper, cut into 1-inch pieces
  
• 1          small zucchini, cut into 1-inch slices
  
• 1          small yellow squash, cut into 1-inch slices
  
• 1          red onion, cut into 1-inch pieces
  
• 4          wooden skewers
  
• 1          tablespoon chopped parsley

1. To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
2. To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
3. Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
4. Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
5. Sprinkle with parsley and serve.

Fuel Your Tailgate Team with a Steakhouse Side

If you’re looking for a tasty twist on tailgating tradition that’ll give you as much energy in the stands as the athletes on the field, look for a steakhouse-worthy side dish that’s loaded with complex carbohydrates and fueling flavor.

These Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon, feature Wisconsin Russets – a complex carbohydrate that plays an important role in the body by providing energy to cells, the brain and certain parts of the kidney. As a healthier choice than simple carbs, which are composed of sugars that break down faster in your system, potatoes are also a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, making them a superstar selection on game day.

Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.

Steakhouse Hasselback Potatoes

Prep time: 20 minutes

Cook time: 90 minutes

Servings: 8

Hasselback Potatoes:

• 4          Wisconsin Russets (about 1 pound each)
  
• 4          tablespoons olive oil
  
• 2          tablespoons kosher salt

Caramelized Onions:

• 2          tablespoons unsalted butter
  
• 2.2       pounds yellow onions, sliced thin
  
• 2          teaspoons kosher salt
  
• 1/4       cup cognac or brandy (optional)

To Plate:

• 1          cup shredded cheddar jack cheese
  
• 12        ounces hickory smoked bacon, cooked and cut into 2-inch pieces
  
• 1/2       cup sour cream
  
• 2          tablespoons fresh chives, chopped

1. Preheat oven to 400 F.
2. To make Hasselback potatoes: Using vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on baking sheet fitted with wire rack.
3. Drizzle with olive oil, making sure some oil is in slices. Sprinkle salt on each potato.
4. Bake 90 minutes, or until potatoes are crispy on outside, fluffy in center and internal temperature is 205 F. Remove from oven and allow to cool slightly.
5. To make caramelized onions: In heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.
6. To assemble, sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.
7. Return potatoes to oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on serving platter and garnish with caramelized onions, sour cream and chopped chives.

Slide Into the End Zone with Salami

A tailgating MVP recipe is easy to assemble, easy to eat and packed with flavor – and these Simple Salami Sliders check every box. Soft slider buns, melty cheese and savory salami are baked in a buttery sauce for craveable bites that will disappear as soon as you pass the basket around.

Switch up the sauce, use a different cheese or add your favorite extra toppings to customize your perfect slider.

Simple Salami Sliders

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

• 1          package slider buns
  
• 8          slices Swiss cheese
  
• 8          slices salami
  
• 8          slices ham or other deli meat
  
• 1          stick butter, melted
  
• 1          tablespoon Worcestershire sauce
  
• 2          tablespoons brown sugar
  
• 1          tablespoon grated Parmesan cheese
  
• 1          teaspoon onion powder
  
• 1          teaspoon garlic powder
  
• everything bagel seasoning (optional)

1. Heat oven to 350 F.
2. Halve slider buns, creating top and bottom portions. Set top portion aside, leaving bottom portion in original container. Place bottom portion and container in baking dish to prevent sticking.
3. Layer Swiss cheese, salami and ham then cover with top buns.
4. Mix melted butter, Worcestershire sauce, brown sugar, Parmesan cheese, onion powder and garlic powder. Pour over sliders.
5. Cover with foil and bake 15 minutes then remove foil, sprinkle with everything bagel seasoning, if desired, and bake, uncovered, 10 minutes. 

Photo courtesy of Shutterstock (kebabs)

SOURCE:

Wisconsin Potatoes

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Find more recipes on our “Food & Drink” page!

(Feature Impact) Avocado toast has a reputation for popularity among millennials, but its versatility and nutritional benefits make it easy for people of all ages to enjoy. Whether you’re fueling up before work or getting kids ready for school, this Loaded Avocado Toast can help the whole household start the morning right.

The healthy fats and vitamins in avocado have been linked to cognitive benefits, while the addition of cannellini beans boosts fiber and protein to keep you feeling full. Choose whole-grain or sourdough bread to build a balanced breakfast with a nutritious base.

Toppings are easy to mix and match however you want so every person at the breakfast table can enjoy their own unique slice. Whether you stick to the recipe – piling on nutritious hemp hearts, diced tomatoes and eggs – or come up with a different combination like smoked salmon with pickled red onions, you can’t go wrong.

Discover more recipes for breakfast and beyond at Culinary.net.

Loaded Avocado Toast

Recipe adapted from What’s Gaby Cooking

Total time: 10 minutes

Servings: 2

• 2          pieces thick-cut bread
  
• 1          large ripe avocado
  
• 1/2       cup canned cannellini beans, drained and rinsed
  
• 1          tablespoon freshly squeezed lemon juice
  
• kosher salt, to taste
  
• freshly cracked black pepper, to taste
  
• 1          tablespoon hemp hearts
  
• 1/2       cup diced cherry tomatoes
  
• 1          tablespoon olive oil
  
• 1/2       tablespoon red wine vinegar
  
• 1          tablespoon chopped fresh basil
  
• 2          eggs
  
•             hot sauce or red pepper flakes (optional)

1. Toast bread until golden brown, 2-3 minutes.
2. Halve avocado, remove pit and scoop flesh into medium bowl. Add cannellini beans and lemon juice then mash ingredients together with fork. Season with salt and pepper, to taste. Spread mash on toast and sprinkle with hemp hearts.
3. In small bowl, toss diced tomatoes, olive oil, vinegar and basil. Pile on avocado toast.
4. Prepare eggs as desired. Add one egg to each slice.
5. Add hot sauce or red pepper flakes, if desired.

SOURCE:
Culinary.net

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