Mid-Missouri BBQ King
Practice, practice, practice, that's what it takes to become a champion.
But many great athletes don't really enjoy the countless hours of dedication it takes to be the best!
Competiton for Mark Hyman is mixing his secret sauces, and cooking all night.
"These ribs have been on for approximately five hours, and the briskets been on for about ten," said American Royal Champion, Mark Hyman.
But you'll never hear a complaint from this master barbecuer or anyone who gets to eat his food. His kids sure summed it up.
"Brisket. Cause it's good," said Hyman's daughter Karrah.
"Umm. Brisket. Cause there's lots of BBQ sauce on it." said Erik, Hyman's son.
"Steak, because he puts lots of BBQ sauce on it," said daughter Anna Hyman
"In order for me to go to a contest and cook, any contest it's an honor and a privilege. And I have been blessed and honored with the facts and information that everyone has given me ever since I've been competing."
Not only does he stand out for his American Royal Championship, but, this world-class grill master has the most detailed journal that's updated every 15 minutes and it's not just chicken scratch.
"Generally what I record is everything that I'm going to do from start to finish,"
And it even includes the weather conditions during the grill experience. So this journal's sure paid off over the years when Hyman won $12,000, and a $4,000 grill at the Kansas City Competition.
He spends days preparing and hours cooking, but the mark Mark Hyman leaves on his guests lasts a lifetime.
He has free entry for the American Royal Competition next year, and plans on entering as many competitions as he can get his hands on.
Hyman spends between $4,000 to $6,000 a year on meat.
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