Barbecue master is smoking the best at competition

Mike Jeffries has just returned from the top competition of the barbecue world, the Memphis in May BBQ World Championship.

Barbecue king Mike Jeffries from Matapihi was personally selected by 'Big Moe' Cason to be on his team at the Memphis in May BBQ World Championship. They placed in the top five.

Mike Jeffries talked his partner Nadine Mackie into buying a barbecue with their house deposit seven years ago.

This wasn't any regular barbecue, mind. It was a three-tonne, engine-shaped, Texas-made black beauty and the largest in New Zealand.

The mammoth barbecue smoker pit cost $45,000 all up to get it from the United States to little old Tauranga.

Mike and Nadine have never regretted it though. Mike now has three smoker pit beasts and a successful, expanding business - Big Smoke BBQ - and now a house.

He's recently returned from some serious grilling competition in, what is essentially, the Olympics of the barbecue world.

The Memphis in May BBQ World Championship was held last month with 300 top barbecuers from around the world slaving over hot, elaborate barbecues to create the perfect meat-laden meal.

Formidable American barbecue personality Moerlando 'Big Moe' Cason personally selected Mike to be on his team. Mike was the only Kiwi competing. Big Moe - a favourite on reality show BBQ Pitmasters - had put the word out and received thousands of responses from wanna-be barbecuers to be on his team of 10. Mike had previously met the meat-master at Meatstock New Zealand barbecue war in Auckland early this year.

The competition was fierce, with some teams spending close to $100,000 on their stands. Sixty five entered the pork shoulder category, Mike's teams specialty, and their team came fourth equal (but they coin-tossed and got fifth). Placing in the top five is a great achievement, Mike says.

There is a lot more to perfect grilling than just a chucking a slab of meat on the barbie. Mike cooks his pork shoulders for 11 hours (he got the 2am to 6am shift at the championships).

It's a process - the meat rub, the injections of flavour, the cook, garnishings, presentation, even cleanliness of the area is all considered in judging. The pork shoulders were around 7kg and cooked at 250 degrees fahrenheit all the way through.

Mike describes the event as "the Olympics of what I do, but with beer."

"It's a real barbecue family. I met George 'Tuffy' Stone and Myron Mixon - all those guys. Everyone was really friendly and open ... for a lot they want to keep their cooking secrets but with these guys and Moe, they really go out of their way to share what they know."

Moe has invited Mike back to join him next year as well.

Until then, Mike will continue his barbecue empire.

He's opened a business in Auckland and may do in Wellington further down the track.
There's a downside be being a barbecue king though.

"I never get invited around to mates for a barbecue. They're too scared to cook for me."