Transcript for Battle for the Best Barbeque
The summer and winter olympics are held at different venues, times and certainly different temperatures. But the chef's version of an olympic type competition hot and cold go together in the same dish. It's the world food championships where the chefs compete for glory and money. Lots of it. David Wright gives us a taste of what's cooking. They say if you can't take the heat -- Don't question me, just please do it. -- Get out of the kitchen. Not that. One of the bowls. Reporter: And it doesn't get any hotter than this. Welcome to the olympics of food. 350 chefs, seven categories, $300,000 in prize money. And for the winner, unlimit ed brags rights. Teams have come all over the world. It's an immense weight on the chef's shoulders. It's called the world food championships held in Las Vegas, Nevada. Barbecue, chili, burger, sandwich, recipe, dessert and bacon. Yes, bacon. We're from Houston, Texas. Reporter: Victor Howard and his partner George shore call themselves bbq engineers. They started pit maker barbecue five years ago. And are working around the clock to perfect their grilling jobs. Vying for the title, world's best barbecue. Very competitive. Tom teams in the nation are here. We're going to do a couple of test runs, try out different presentati presentations. Different marinades. Chicken breast with cranberry and goat cheese. We'll get some exotic flavors for those judges. Little be the of smoke, little bit of heat. Lots of flavor. A cup of sugar and a quarter cup of water. Jody is now in the finals in another category, competing against nine other chefs for world's best bacon dish. Every other competition I've been in, I've won first place. Not bad. Bourbon bacon brown sugar, bread pudding. It's tough to delegate. I love my boy, but they're all lawyers and they're used to arguing. Reporter: The bacon isn't the only thing sizzling. Don't question me, just do it. Chill. Give me a whole cup. You're doing it wrong. There's too much water in here now. I have no idea what you did in this pan. We have one minute until the window starts. We're putting the ice cream on. I'm making sure I get 12 ice cream ball on here. One minute left on the clock, Jody is fired up. Are you liking with the way the sugar is blending? I like it. Yeah? It's not not achieving what I was thinking. Well, I like it. All this cooking and my nails still look fabulous. Isn't that the most important part? Oh, wow. Isn't that good. Reporter: As Jody anxiously waits the results, pit maker barbecue is putting on final finishing touches. Our barbecue pits produce a really awesome smoked chicken. We're going with the smoked chicken as well. Now the waiting game. Reporter: Backstage, the judges tabulate the results. Scrutinizing taste, presentation, and execution. It's on a 1 to 10 scale. So yeah, I mean, it's going to be trip Py to see how this all comes together and who actually wins. Reporter: After an eternity of waiting, the envelope please. The presentation was perfect. Reporter: Our bacon babe Jody holds her breath. We have the candy bacon and the candy duck. It was just a little too much for our pallet. A stunning dispiemt. . This year's bacon world championship and winner of $10,000 is ricardo Rivera. It was an amazing experience. I'm ready to come back next year and kick it up a notch. Reporter: Next it's pit maker barbecue. The final moments here. We know we got it. Reporter: With their grilled chicken take home the prize for the world's best barbecue? That chicken was killer. The world barbecue champion is pit maker! It must be some good eats because pit maker is going home with $20,000 in prize money. And serious bragging rights. Pit maker! Pit maker! Reporter: For "Nightline," I'm David Wright. Tough gig, David. Going to Vegas for a gofood competition.
This transcript has been automatically generated and may not be 100% accurate.