{"id":128102,"date":"2022-08-11T14:22:18","date_gmt":"2022-08-11T18:22:18","guid":{"rendered":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/?p=128102"},"modified":"2024-01-04T14:55:15","modified_gmt":"2024-01-04T19:55:15","slug":"ddn-wright-state-alumna-dayton-native-to-appear-on-food-networks-bbq-usa-finale","status":"publish","type":"post","link":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/2022\/08\/11\/ddn-wright-state-alumna-dayton-native-to-appear-on-food-networks-bbq-usa-finale\/","title":{"rendered":"Dayton Daily News: Wright State alumna, Dayton native to appear on Food Network\u2019s \u2018BBQ USA\u2019 finale"},"content":{"rendered":"

Excerpt<\/strong><\/em><\/p>\n

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Dayton native Erica Roby, also known as Master of \u2018Cue, will be featured on\u00a0Food Network\u2019s \u201cBBQ USA\u201d finale<\/a>\u00a0Monday, Aug. 15 at 9 p.m.<\/p>\n

Roby graduated from Wright State University in 2005 with a bachelor\u2019s degree in psychology.<\/a><\/p>\n

\u201cIt is a huge honor to be featured again,\u201d Roby said. \u201cIt\u2019s even more exciting because I get to take viewers into the world of competition BBQ!\u201d<\/p>\n

According to Food Network, Monday\u2019s episode features Celebrity Chef Michael Symon at the BBQ World Championship held in Memphis in May. Some of the biggest names in BBQ including Myron Mixon, Melissa Cookston and Roby go head-to-head.<\/p>\n

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The four-day competition featured teams from all over the United States representing the best of BBQ.<\/p>\n

\u201cMemphis in May is the World Championship, so the stakes are high, and it is intense on the BBQ circuit,\u201d Roby explained. \u201cTeams spend tens of thousands of dollars to compete, so getting an award call is everything to these teams and sometimes the stress shows.\u201d<\/p>\n<\/div>\n<\/div>\n

She added the championship is also a huge party where people get to compete in a BBQ sauce wrestling competition. <\/span><\/div>\n
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Wright State psychology graduate Erica Blaire Roby was named “Master of ‘Cue” in “BBQ Brawl,” a competition among barbecue greats hosted by the Food Network. (Video by Kris Sproles \/ photos by Erin Pence)<\/p><\/div>\n

Her team, Blue Smoke Blaire, cooked brisket and ribs in the competition. Roby said she ended up with a perfect brisket score and tied for first place. For ribs, which is one of the three overall championship pork categories, she came in fourth place overall out of 104 teams.<\/span><\/p>\n<\/div>\n

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In recent months, Roby has traveled across the United States in an RV exploring the best BBQ around in her digital series called, \u201cThe Pit Stop with Blue Smoke Blaire.\u201d<\/span><\/div>\n
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\u201cAll of the restaurant owners were so welcoming and shared so much of their journey from the corporate world into entrepreneurship,\u201d she said. \u201cI found it energizing to see the American dream in the form of BBQ. It didn\u2019t hurt I got to eat award-winning Texas BBQ for a month straight!\u201d<\/p>\n

Roby told Dayton.com she has plans to host pop-up restaurants in Dayton next month.<\/p>\n

\u201cI\u2018ve been traveling as a BBQ ambassador since last year and can\u2019t wait to be back home serving my community,\u201d she said.<\/p>\n

Last August, Roby put Dayton on the map by winning Season 2 of Food Network\u2019s \u201cBBQ Brawl.\u201d<\/p>\n

For more information about Blue Smoke Blaire\u2019s BBQ, visit\u00a0www.bluesmokeblaire.com<\/a>\u00a0or her\u00a0Instagram page.<\/a><\/p>\n

View the original story at daytondailynews.com<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Dayton native Erica Roby, also known as Master of \u2018Cue, will be featured on\u00a0Food Network\u2019s \u201cBBQ USA\u201d finale\u00a0Monday, Aug. 15 at 9 p.m. Roby graduated from Wright State University in 2005 with a bachelor\u2019s degree in psychology. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":23,"featured_media":117825,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[730],"tags":[],"class_list":["post-128102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wright-state-in-the-news"],"_links":{"self":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/128102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/comments?post=128102"}],"version-history":[{"count":4,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/128102\/revisions"}],"predecessor-version":[{"id":145392,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/128102\/revisions\/145392"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/media\/117825"}],"wp:attachment":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/media?parent=128102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/categories?post=128102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/tags?post=128102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}