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21st Annual Jack Daniel’s World Championship Invitational Barbecue
Traveling Down Rocky’s Barbecue Road
By Rocky Danner
World Barbecue Organizer
rocbbq@vallnet.com
Jeremy Fowler and I arrived Thursday morning in the holler with a new Lang 84 cooker, which was donated by Ben Lang of Lang Cookers, complete with a warming box for the Salzburger BBQ Bulls, a team from Austria. We also meet up with BBQ BOB of Manchester, TN, who brought his trailer-mounted rotisserie for the World Barbecue team from Switzerland. Also on hand with their cookers were Tom McKenzie and Mike Howard of Huntsville, AL, who brought their Lang 84 for the other Swiss team, and Dave Suratt who pulled his Lang 60 all the way from Warren, MI, for the international team from Estonia. Danny Montgomery from Ramer, TN , pulled his Backwoods trailer complete with two Backwoods Smokers for the Crispy Critters UK to use. Tony Stone brought five of his rental cookers, and last but not least, Primo Grills brought 49 Primo Ceramic grills for the use of the international teams.
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Photo by ROCKY DANNER
IQue: 2009 Jack Daniel’s World Championship Invitational Barbecue Grand Champion. |
I knew that I was asking a lot when I went on the BBQ forum asking for a loan of cookers for the international teams, but the response was overwhelming. The guys not only brought their cookers, but also took the time to show the teams how to best use them.
Did you get a chance to sample the Bacon Explosion made by John Bisaillon of the Canadian team of Swine Fellows? It contained two pounds of thick cut bacon, two pounds of Italian sausage, one jar of BBQ sauce, and one jar of BBQ rub. The bacon is weaved and wrapped around the other ingredients. This is sure to clog up any open arteries you have left, but it tasted great. John said he found the recipe on www.bbqaddicts.
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Photo by ROCKY DANNER
Jack’s Old South: 2009 Jack Daniel’s World Championship Invitational Barbecue Reserve Grand Champion. |
Another special treat for the teams was a visit by Debbie Gauge and Maria Lolman who showed the cookers photos of the turn-in boxes and answered any questions that the teams had. Several of the teams commented on their assistance.
The A Team (W. Lohman and Bill Gauge) and a host of volunteers was everywhere lining up the tents, wood, meat, charcoal, and whatever was needed to cook the contest.
All I can say is thanks a lot for all your time and trouble. The international teams asked me to thank each of you for showing them the true sprit of the American BBQ community.
A special thanks to John L. Brandon, a friend of W. Lohman, who brought his equipment and sharpened the knives of the international teams.
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Photo by ROCKY DANNER
B.Gauge and W.Lohman receive the Volunteer of the Year award.
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The volunteers’ tent was manned by the Hammond, LA, Blues and Barbecue committee. Erick and Georgette Phares and Deek and Liesa Deblieux were assisted by the famous Chef Tony Masaracchi of the resturant "Tope La Resturant " in Hammond, La., who served up a great menu. Thursday they served chicken and sausage gumbo and grilled hamburgers with a salad. Friday and Saturday was a super breakfast of eggs, bacon, grits, pancakes, biscuits, and coffee or juice. For lunch on Saturday they served red beans and rice, fried catfish, and a salad. All folks could say was, “Will they be back soon?”
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Photo by ROCKY DANNER
Helmut Karl, chief cook of the Salzburger BBQ Bulls, posing with his Lang 84 cooker. |
At the awards, Ed Roith presented Linda Gould with the Muriel Roith autisms award. I was selected to present Mike Mills, a.k.a. “The Legend,” with the Judges Choice Award.Wayne Lohman and Bill Gauge were presented with the Volunteer Of The Year Award, a well-deserved award as these two guys assisted by volunteers are on a dead run throughout the contest keeping the international teams equipped.
Did you see the daughter of William Latimer of the team Bub-Ba-Q go to the stage and take the Reserve Champion ribbon from Chip that was to go to Jack’s Old South? She was later awarded another ribbon as Bub-Ba-Q took third place honors.
One change we made to the awards included more money given out. However, several teams expressed concern that the Oak Barrel Stave Grand and Reserve trophy were missing. Money will soon be gone, but what is considered the Holy Grail of barbecue trophies will still be on display by the past winners.
This year there were 80 teams of which 17 were international. I think there were 54 backyard teams. That’s a lot of folks to try and fit in the holler.
Debbie Christian was sorely missed, but we were informed that she and the new baby are doing fine and will soon be home.
Congratulations to I Que, the Jack Daniels Grand Champion, to Jack's old South Reserve Grand, and to the Salzburger Bulls, who came in a respectful 33rd and had the highest scoring of the international teams, making them the international grand champions.
This was one great contest and special to me as I had a chance to visit with several old friends from across the pond.
Chicken
1) The Heat Is On, Welch, Minn.
2) Tee Wayne’s Smoking Lipps, Saint Amant, La.
3) Dizzy Pig, Fairfax, Va.
4) Naaman’s BBQ, Ogden, Ark.
5) Jack’s Old South, Unadilla, Ga.
Pork Ribs
1) Four Men and A Pig, Olathe, Kan.
2) Ulcer Acres BBQ, Jacksonville, Fla.
3) Spitfire, Fargo, N.D.
4) Cool Smoke, Richmond, Va.
5) 3 Eyz BBQ, Owings Mills, Md.
Pork Butts/Shoulders
1) Swamp Boys, Winter Haven, Fla.
2) I Que, Hopkinton, Mass.
3) Brew ‘N’ Bar-B-Que, Shawnee, Kan.
4) Jack’s Old South, Unadilla, Ga.
5) I Smell Smoke!!!, Malden, Mass.
Brisket
1) Mr. Bobo’s Traveling BBQ Allstars!, Slingerlands, N.Y.
2) Bub-Ba-Q, Canton, Ga.
3) Lakeside Smokers, Methuen, Mass.
4) Checkered Pig, Martinsville, Va.
5) Smoke A Fat One BBQ, Snohomish, Wash.
Sauce
1) Wild Hogs BBQ, Colorado Springs, Colo.
2) Naaman’s BBQ, Ogden, Ark.
3) Burnin Bobs Butts n Bones, Morrison, Colo.
4) Brew ‘N’ Bar-B-Que, Shawnee, Kan.
5) Redneck Cookers, Glen Rose, Texas
COOK’S CHOICE
1) 4 Legs Up BBQ, Great Bend, Kan.
2) Lo’-N-Slo’ BBQ, Ringoes, N.J.
3) Lakeside Smokers, Methuen, Mass.
4) cancersuckschicago.com, Westmont, Ill.
5) Brew ‘N’ Bar-B-Que, Shawnee, Kan.
Home Cookin’ from the Homeland
1) TB & the BBQ Scouts, Germany
2) Crispy Critters, England
3) 7 Schwaben, Germany
4) House of Q, Canada
5) World Barbecue Team, Switzerland
DESSERTS
1) Rhythm ‘n Que, Phoenix, Ariz.
2) I Que, Hopkinton, Mass.
3) Blazen BBQ, Hillsboro, Texas
4) Munchin’ Hogs @ the Hilton, Prairie Village, Kan.
5) House of Q, Canada
OVERALL
1) IQue, Hopkinton, MA
2) Jack’s Old South BBQ, Unadilla, GA
3) Bub-Ba-Q, Canton, Ga.
4) Tee Wayne's Smoking Lipps, Saint Amant, La.
5) Parrothead Smokers, Dakota Dunes, S.D.
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