Canadians take the fight to U.S. soil in the battle for barbecue glory
Phil Gaudet, a Canadian competitor, showcased his barbecue skills at the Memphis in May festival, a prestigious event in the barbecue community. His team, Cook the Books, won top honors in the chicken category, impressing judges with their meticulous preparation and presentation. The competition emphasizes precision and adherence to strict rules, making it a challenging yet rewarding experience for participants.
- ▪Phil Gaudet competed at the Memphis in May festival, known as the Super Bowl of swine.
- ▪His team, Cook the Books, won first place in the chicken category with a meticulously prepared dish.
- ▪The festival enforces strict rules to ensure fair competition, including checks by the hog patrol.
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| Original publisher | The Globe and Mail |
| Canonical URL | https://www.theglobeandmail.com/world/article-canadians-barbecue-competition-memphis-in-may/ |
| Publication time | Sat, 23 May 2026 11:00:00 +0000 |
| Retrieval time | 2026-05-23T11:02:26.394Z |
| Last seen | 2026-05-23T11:02:26.394Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
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| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | WOI0v3lg4xQR |
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| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
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| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
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Opening excerpt (first ~120 words) tap to expand
Open this photo in gallery:Phil Gaudet from Clare, N.S., applies a dry rub spice mix to a hog before smoking at the Memphis in May festival on May 15.Nathan VanderKlippe/The Globe and MailShareSave for laterPlease log in to bookmark this story.Log InCreate Free AccountThe preparation starts with a dead pig splayed out on a table in a Memphis parking lot, a winged angel of raw meat and possibility in one of the food world’s great competitions. Paper towels are wrapped around the outer skin to keep it clean and free of dry rub spices, lest they spoil a golden appearance that will be augmented with a few spritzes of duck fat before the beast is delivered to the smoker. A potion of fruit juices, sugars, salts and vinegar is injected into the meat.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at The Globe and Mail.
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