Challenge is extremely proud and excited to have World Champion Pit Master Loren Hill as an ambassador. He is flying the Challenge Butter flag coast to coast, using Challenge Butter as his secret ingredient as he competes in close to 40 competitive BBQ events. With three of the largest BBQ wins under his belt, Loren’s talent and history in BBQ is vast. We asked him to shed some light on his background, how he became to be a world champ in BBQ and a little insight into what makes his so darn good.

Name: Loren and Cheryl Hill, The Smoking Hills BBQ Team
Location: Overland Park, KS
Specialty: Ribs, Pork, Chicken and Brisket
Awards Won: 19 Grands (winner), 23 Reserve Grands (first runner-up)

When did you first start BBQing and was there a specific person that taught you the ropes?

I was first introduced to BBQ as a child when our family of 7 would go camping each year. My mother and father would always barbecue chicken and pork steaks. I still have very fond memories of both of those meals. Later in life, I was appointed the chicken cook on my brother’s competition BBQ team, the original Smokin Hills.

How were you inspired to get into competitive BBQing? How long have you been competing?

After my hobby of stock car racing got way too expensive, Cheryl and I decided to try out the competition BBQ circuit on our own. So, in 2006, The Smoking Hills BBQ Team (as it is known today) began competing on the Kansas City BBQ Society Circuit.

When was your BBQ team The Smoking Hills formed and who makes it up?

The Smoking Hills BBQ Team consists of myself and my wife Cheryl. We began cooking together in 2006.

How do you and your wife Cheryl divvy up the work?

I’m Pitmaster, which means I prepare and cook the meat. Cheryl does all of the behind-the-scenes work, prepping turn-in boxes, cleaning up my messes, cleaning the BBQ rigs and, most importantly, The Head Taste Tester. Cheryl is also known as “The Secret Weapon”.

What was the first competition your team ever won?

Bikes, Blues and BBQ in Fayetteville, AR on September 26, 2009.

What’s the #1 secret to cooking great BBQ?

A good balance of smoke, rub and sauce, and consistency in flavor and moist BBQ. The key to competition BBQ is turning out a solid product, in all four categories, time after time.

How did you learn about butter being a key ingredient when BBQing?

We have taken four competition BBQ classes and in each class, they taught us to put butter on chicken and ribs. If it works on chicken and ribs, we thought, “why not pork and brisket?” We tried it and instantly saw more consistent and better results. We’ve also found that the quality of butter makes a big difference which is why we only use Challenge Butter.

What’s the biggest mistake most people make when BBQing?

Over smoking the meat as it can lead to a bitter aftertaste and an unattractive color.

How many tournaments do The Smoking Hills participate in yearly?

We compete in 30 to 50 events each year, from coast to coast.

What is your crowning achievement or what you are most proud of?

That’s a toss-up between the World Food Championships and The American Royal World Series of BBQ Invitational. In both cases, we had to beat Grand Champions from across the world. Those two competitions, and three championships, are our most celebrated wins.

If you could BBQ anything to eat and enjoy, what would it be?

Sweet and savory pork spare ribs.