At the 'Super Bowl of Swine,' global barbecuing traditions are the wood-smoked flavor of the day

The smell of wood fire wafting on the breeze is the first sense that gets triggered at the World Championship Barbecue Cooking Contest in Memphis, where smoke is as essential an ingredient as salt. For the teams that annually compete at the so-called Super Bowl of Swine, they've elevated backyard barbecue to fine dining under the sun, incorporating techniques passed on from generation to generation and creating a multi-cultural community united by food.

Little invited Panhoca and another Brazilian pitmaster Adriano Pedro to join The Pig Diamonds, a team that has been competing in the world championship contest since before 1980. “The Memphis style is a style that you can taste all the flavors of the meat, the dry rubs, and you can put a sauce on it,' Panhoca said. Besides competing in the whole hog competition, The Pig Diamonds excel at unique submissions for the ancillary categories like beef, chicken, wings, seafood and sauces.

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