Grilling With Short: From Alberta BBQ Competitions to Open Fire Cooking on the Global Stage

Name: Michael Short

Location: Calgary, AB

Talent Name: Grilling With Short

Instagram or Website: grilling_with_short

Category: Canadian pitmaster | Content Creator

💬 INTRODUCTION

I currently work in sales and marketing for Barbecues Galore, while building my path as a BBQ influencer and competition cook. My creative journey with food started years ago behind the bar—working as a bartender for many years sparked my appreciation for great food, well-crafted drinks, and the culture that surrounds them.

About four years ago, I transitioned into sales at Barbecues Galore, and that’s where my eyes were opened to the world of competitive BBQ. I quickly fell in love with the craft and formed a competition team alongside some coworkers. Since then, I’ve competed in multiple KCBS events, with our biggest team success coming at the Cowboys Cookoff, where we won Most Unique Flavour, Best Pork Ribs, and were named Contest Champions.

This year marked a major step forward for me personally, as I competed independently under my own brand. That journey brought strong results at BBQ on the Bow, where I earned Reserve Grand Champion and 1st Place Chicken in the backyard category. I also traveled to Hondo, Texas to compete in the Open Fire Meat Up 2025, an experience I consider a true dream come true and a major milestone in my BBQ journey.

🔥 THE PASSION

Working at Barbecues Galore introduced me to a community that completely changed the direction of my journey. Meeting people like Graham Sherman (The Notorious P.I.G.), Rob Reinhardt of Prairie Smoke & Spice, and Janice Smella of Smellaque showed me what’s truly possible in the BBQ world.

Seeing the level of creativity, the skill involved, and the culture behind it all—the people you meet, the food you learn to create, and the experiences that come with it—hooked me instantly. Once I realized how deep the craft goes and how welcoming the community is, there was no turning back.

🇨🇦 COMMUNITY & CANADIAN PRIDE

Being a Canadian creative means having the opportunity to represent both my passion for cooking and my pride in where I come from. I love infusing local spices, ingredients, and flavours into my dishes and showing that Canadian BBQ has its own distinct identity.

When I recently traveled to Texas, I made a point of bringing Canadian-made ingredients with me to share with one of my favourite BBQ icons.

It was important to me to represent Canada properly and show that our flavours stand strong on any stage.

Through my work, I also get to highlight just how deep Canadian innovation runs. Our stores feature one of the largest assortments of Canadian-made sauces, spices, and rubs, and the creativity in that space goes far beyond what most people ever see in a grocery store.

Supporting Canadian makers and showcasing what we do best is something I take a lot of pride in.

🚀 BUILDING THE DREAM

Honestly, the entire summer of 2025 stands out as a defining chapter for me. It was the year I truly stepped into my own. I competed in my first KCBS competition under my own team, making all the major decisions myself, which was both challenging and incredibly rewarding.

I also had the opportunity to compete alongside friends at the 6th Annual Cowboys Cookoff, cooking under Prohibition BBQ and being judged by Guy Fieri. That event was a huge milestone for us—we won Most Unique Flavour Profile, Best Pork Ribs, and were named Contest Champions. Sharing that experience with people I care about made it even more meaningful.

On a personal level, I competed in my first solo backyard KCBS event, earning my first-ever stage walk with Best Chicken and Reserve Grand Champion. That moment really validated the work I’ve been putting in on my own.

The biggest highlight, though, was Smoke in the Valley—seeing the different ways people approach cooking and live fire completely expanded my perspective. That experience ultimately led to an invitation to the Open Fire Meat Up in Texas, which was truly life-changing. Being there allowed me to meet people I’ve followed for years and build friendships that I know I’ll carry with me for the rest of my life.

🤝 NETWORKING SPOT

There are two Canadian creators I’d love to collaborate with. One is Duncan Henry out in Rimbey. His sausage-making content has taught me a lot over the years, and I’d love to collaborate by combining what I’ve learned from him with techniques I picked up in Texas and seeing what we can create together.

The other is Steve Gow of Smoke Trails BBQ. He’s taken me under his wing and shown me how he approaches filming and storytelling in his content. Continuing to collaborate with him would allow us to keep pushing creative boundaries while growing together and sharing that process with our audiences.

🚨 CLOSING

This summer, I’m planning to compete more consistently under my own team, with the goal of gaining more ground in the Alberta Cup. Alongside competitions, I want to continue developing new recipes and putting out more original content to help grow my channel and document the process along the way.

For me, it’s about staying active on the competition circuit while also building something long-term through content—sharing what I’m learning, refining my craft, and continuing to push myself creatively.

COMETS QUESTIONS

COMET: You’ve become a familiar name on the Canadian BBQ circuit — how did Grilling With Short first come to life, and what inspired the name?

SHORT: When I started working at Barbecues Galore, I really saw what this community is capable of. I fell in love with the culture, the people, and the creativity, and I wanted a way to put my own ideas and personality into the mix. Grilling With Short came from wanting something authentic—just me, my journey, and my take on BBQ.

COMET: You’ve represented Alberta proudly in several competitions, including BBQ on the Bow and Smoke in the Valley. What’s been your favourite event to compete in so far — and why?

SHORT: I think it has to be the Open Fire Meat Up. I got to meet people from all around the world and experience flavours and cooking styles I never would have otherwise. That said, winning the Cowboys Cookoff is a very close second — that one will always hold a special place for me.

COMET: When you travel for competitions, how do you prepare differently than when you’re cooking at home or for friends?

SHORT: I try to buy the same ingredients every time and shop at stores I know I can find across the country. When I’m cooking for family and friends, that’s when I experiment and have fun—there’s no pressure. Competitions are different. You want repeatable results with only small, intentional adjustments when needed. For competitions, consistency is everything.

COMET: You’ve teamed up with brands like Barbecues Galore and worked alongside Calgary crews like The Notorious Pig. How have those partnerships helped elevate your craft?

SHORT: I’ve been lucky enough to learn from people who truly know what they’re doing. One of the biggest lessons I’ve taken from my mentors is that tenderness comes first—flavour comes second. No one wants tough, chewy food. I focus on cooking until tender, just like I was taught, and build everything else around that foundation.

COMET: You’ve already achieved some big wins, including the 2025 Cowboys BBQ Grand Championship. What did that victory mean to you personally and professionally?

SHORT: Personally, it gave me confidence—confidence that I belong here and that I’m surrounded by the right people to keep growing and improving. Professionally, it was my first major BBQ accomplishment, and it helped me gain more recognition within the community. It confirmed that the work I’m putting in is paying off.

COMET: What’s next for you — more competitions, new projects, or something bigger? Where do you want to take Grilling With Short next?

SHORT: Honestly, I’m still figuring that out. I’d love to check out Memphis in May someday, and Meatstock Australia would be incredible—those are dream goals for now. For the immediate future, it’s more competitions and attending as many events as I can. I also plan to cook my first whole animal outside of the poultry family very soon… oink oink.