Friends and Family at BBQ and Brews

BBQ and Brews CantonHad a great weekend at the 2nd annual Barbecue and Brews Canton Festival.   Promoter and organizer, Gary Lamb knows how to put on an event.  His lives by his mantra, “promote it and they will come.”

Over  15,000  people attended the two-day festival which included music, craft vendors, plenty of food and a Georrgia Barbecue Association’s sanctioned competition.

The weather cleared out on Friday afternoon to a beautiful, although unusually warm May event.

 

Just Blowing Smoke O'Henry's BBQ

Friends, Family and Barbecue

Doug and I want to truly thank our friends and family for visiting us throughout the event.  Although Smokin J’s Barbeque did not compete in this event, we enjoyed judging the great samples the teams cooked up.

The judging was not easy. Teams competed in pork loin, pork shoulder, pork ribs, brisket and whole hog.  Doug and I judged multiple categories this weekend, even whole hog.

For the whole hog competition, teams must include three distinct types of meat from the hog – the ham, loin and shoulder, in each turn in box.  Plus, they must include enough meat to feed 4 judges to a table.  Each judge must sample a portion of each type of meat. If a team includes sauce, they must sample each type of meat with each sauce.  I counted over 20 bites I tried, just from the whole hog box itself.

That is alot of meat.

Whole Hog is a Different Kind of Monster

Fifteen teams competed in the whole hog category on Saturday.  Not only did each team build a “blind” turn in box (which means the judges did not know which team turned in which box), but also, each team was visited by three individual judges at their cook-site.

Teams had to greet each judge and explain their method of smoking their hog.  Each judge had to see the hog on the smoker and taste different samples from the hog.  Only certified Memphis Style Judges were allow to do the onsite judging.

rub shakers que

Rick Godfrey explains Rub Shakers Que whole hog process to the judge.

jack's old south

Winnest man in BBQ, Myron Mixon explains his method to judge, Greg Hoyt.

 

 

 

 

 

 

 

 

 

Doug cooked up some delicious chicken wings Saturday night, while our friends were worrying about their whole hog cook.

It was such a great weekend of fellowship.

Thanks Terry and Beth McCoy for stopping by.

Doug taking a break from the BIG GREEN EGG to talk to friends.

Thank you to Stewart, Debra, Jeff, Gordon, and Mary for visiting with us.

D.C. Webster and Mary Dowda visited Saturday AND Sunday – just couldn’t get enough BBQ

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“And the winner is…”

I cannot explain how difficult it is to win a Georgia Barbecue Association event.  It truly is an incredible feat.

Reserve Grand Champion – received the highest cumulative score in all three categories (loin, pork, ribs) during the preliminary round.

Grand Champion – received the best overall score of any three categories in the final round.

Champions for the day….

WE WANT QUE – GRAND CHAMPIONS

JACK’S OLD SOUTH – RESERVE GRAND CHAMPIONS

RUB SHAKERS QUE – WHOLE HOG FIRST PLACE WINNERS

Pork Loin Pork Ribs Whole Hog
1 We Want Que Bubba Grills Hold Your Horses Rub Shakers Que
2 Jack’s Old South Diamond D Cooking Team Lang BBQ Smokers Diamond D Cooking Team
3 Rub Shakers Que Jack’s Old South Southern Hogs Rescue Smokers
4 Southern Hogs Lang BB Smokers Captain Jacks Freedom BBQ Bubba Grills
5 Hootie Que Hold Your Horses BBQ We Want Que Vienna Volunteer Fire Dept.

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