Respecting the craft
In its first year, the seven-member team competed in a regional and state competition and placed first in Texas for their jalapeno bacon jam grilled cheese. Team advisor Ashley Richey said the team was awake at 4 a.m. for the state competition, lighting fires to cook at 5 a.m. and pulled into the TMHS parking lot at 10 p.m. after a full day of competition.
“My favorite memories from [the barbecue team] were all of our practices and everyone being together. It felt like we were brothers, cooking around a campfire while camping,” TMHS freshman Tristan Kerrick said.
Richey said the students learn fire safety and fire management, meat trimming, marinating, knife skills and different cooking methods throughout their time on the team.
On the menu
The categories for the 2024-25 school year for the National High School BBQ Association were:
- Grilled cheese
- Chili
- Ribeye steak
- Chicken lollipops
- St. Louis ribs
Meet the team
Richey said a majority of the barbecue team wants to pursue a career in either barbecue or the culinary arts industry, including:
- Adam Latiolas, a 2025 graduate, who plans to own and operate his own restaurant after playing football at Southern Virginia University
- Riley Manuel, a 2025 graduate, who is enlisted in the Air Force and will pursue a degree in culinary arts after two years of service
- James Parkman, a 2025 graduate, who is enlisted in the Marines and will pursue a degree in culinary arts after two years of service
- Andrew Pantalion, who’s in the class of 2026 and plans to attend the Culinary Institute of America
- Tristan Kerrick, who’s in the class of 2028 and hopes to pursue professional barbecue or another type of culinary in the future
The 2025-26 menu was posted by the National High School BBQ Association on Aug. 31, and the TMHS barbecue team will hold tryouts in September.
