VIDEO. This Antibois will compete in the world barbecue championships in the United States

After five years of competition, Anthony Le Briere will compete in the World Barbecue Championships (Jack Daniel 's World Championship Invitational Barbecue). With his team of Fine young carnivores, the Antibois has qualified for the most important competition of the discipline which will take place from October 25 to 26 in Lynchburg (Tennessee), in the United States.
A sesame obtained thanks to their course in the European competitions. "We are the first French team to qualify, rejoices this crazed training. I cried. I beat guys who taught me how to cook when I started 5 years ago."
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With this dream always in a corner of the head. The one to fly to the United States and discover this incredible universe in the American sauce. "They have a real culture, a tradition that is transmitted from father to son. They are always looking for new spices, new sauces. "
a four-star discipline
They especially have the sense of the show and the exceptional. For 48 hours non-stop, nearly 110 barbecues from around the world will smoke an area equivalent to two football fields. 110 teams, more than 400 soldiers in front of the fire. Real tough guys who turn the weekend BBQ into a four-star discipline.
"I have already met world champions. I took pictures with them as if it was Zidane or Mbappe, Anthony says. Because I know how complicated it is."
With his team composed of Jerome Pommier (Montpellier), Mathieu Saint-Loup (Lyon), Frederic Jauras (Montpellier), the Antibois will be on the embers for two days. He will be judged on cooking chicken, beef, pork and ribs. All served in a tray.
"At the international level, you do not write on the presentation, it's frustrating, there must be no dressage." Only a bed of greenery, often parsley is allowed. "But be careful, no piece should be on the meat … " Every detail counts, every second of cooking. Like the seven pieces of chicken that must be identical.
"It's a lot of work"
"It's a lot of work, breathes the cooking specialist. We choose only the top of the thigh. We remove the skin. We cut the bone on both sides so that it does not exceed. We remove the film of fat inside the skin, which is a little indigestible. Then we season and reform the whole thing. It's like hotcakes. And to get 7 perfect, we have to make 30. Because there are some that bursts, others that retracts … "
With each meat, its particularity. It takes about 6 hours of cooking for pulled pork, where you have to wait 12 hours for the beef. "The difference between the winner and the second is minimal. This can be played on appearance, taste, and of course cooking. The ribs, for example, the jurors out there love when they do not come off the bone. "
With the meat, the team will also be judged in three other categories: the barbecue sauce made with Jack Daniel's, a dessert and a typical dish of the country of origin ("we will make cassoulet ").
enter the top 10
"We start on Friday at noon and we have to finish everything on Saturday at 2 pm", says the Antibois. In other words, Fine young carnivores do not go idle. Neither sleep much. "We will take turns and sleep a few minutes on a chair", Anthony Le Briere breathes that flies as early as Wednesday in the United States to make the most of this experience.
And who knows? Perhaps succeed the feat of competing with the best of the discipline. "Our first goal was to qualify ourselves. From now on, it is not to finish last of the competition. But, secretly, we hope to make a good journey. With why not a place in the Top 10 of each category. It would be a very nice result. "