Georgia Magazine - August 2017 - 29
COURTESY CITY OF KENNESAW
Jack Fallin of Captain Jack's Freedom BBQ hoists the coveted
"Starship Anterprise" trophy at the Fire Ant Festival in Ashburn.
Other team members include his wife, Sandi, at far left and his
sister-in-law, Theresa Fallin, beside him. In front are barbecuers-intraining, from left, Avery Wicker, Peyton Stokes and Hannah Fallin.
Ava Madison Monger participates in the inaugural Kids' Que
Cook-off at Kennesaw's Pigs & Peaches BBQ Festival last year. The
event for children ages 7 to 15 consists of two parts: a three-hour
workshop about nutrition, food preparation and cooking techniques,
followed by an amateur cook-off.
are certified. Scores among the top teams are tight.
To become grand champions ($2,500) at the Fire Ant
Festival, Captain Jack's team had to score a perfect 600
points. The runner-up team had 599.7.
In May, Boog-A-Lou Smoke Crew from Crawfordsville, Fla., won the grand championship at the 2017 Boss
Hog Cook-Off in Waynesboro on a coin toss. It came
down to a tie with Killer B's BBQ. Kansas City Barbecue
Society rules stipulate that a coin toss breaks a tie.
"We've been competing for three years, and this is
our first grand championship," says Mark Zondervan
of Boog-A-Lou Smoke Crew. "My son was watching
'BBQ Pitmasters' and thought we'd enjoy competing. We
entered our first competition and came in 30 out of 64
teams. Our second competition we came in 10th, and
Seth Watari of Some-R-Swine chops
barbecue for the Boss Hog Cook-Off pork
competition. The Summerville, S.C., pitmaster competes as a one-man show.
Barbecue crews have to be on their game from
Friday afternoon until the judging on Saturday afternoon.
They may get up multiple times a night to add a rub or
an infusion or to tent (with aluminum foil) the ribs, butt,
brisket and chicken to get it to turn out right.
"Ribs are the most unforgiving," Meadows says. "You
want the meat to come off the bone with a gentle bite. It
can't fall off the bone. There's about a 20-minute window between underdone and overdone."
The judging is blind, meaning that the judges do not
see any names-just the numbers assigned to the entries.
In a sanctioned
event, the judges
Yes, Dear BBQ pitmasters Chad Warner, left, and Frank Neagle take a victory lap along with
Neagle's daughter Rebecca. The 2015 Boss Hog Cook-Off was the first Kansas City Barbecue Society win for the team of Savannah architects.
More online at www.georgiamagazine.org