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  lent sponsor of The Jack, the late Jasper Newton “Jack” Daniel. Jasper’s metal belly has been a vessel for flaming thousands of regrets into smoke. After remarks by emcee Chip Chapman and Master Distiller Jeff Arnett, Jeff opened a bottle of Old No. 7, took a sip, passed it to Chip, Paul Kirk and other helpers, then poured the remainder of the precious liq- uid on papers full of regrets in Jasper’s belly. After the barbecue faithful counted down from 10 to zero, Jasper was hoisted onto flaming logs and whiskey barrel staves as everyone cheered. “From Jasper’s belly to God’s ear.” It’s a symbolic way of putting our regrets behind us and moving for- ward without that baggage. This year KCBS CEO Emily Detwiler teamed with Paul Kirk to do the heavy lifting of hoisting Jasper onto the fire.
Secret Rituals
Many competition barbecue teams engaged in secret rituals at various times before, during, or after cooking, prepping and sending each entry to the turn- in table. Since those rituals are secret, mum’s the word.
The Competition and Awards
The Jack 31 theme adorned T-shirts, bandanas & judges’ aprons.
The Invitational Awards Ceremony was in a huge tent full of hundreds of team members, judges, media reps and spectators at 5 o’clock Sat- urday night. Emcee Chip Chapman, Event Coordinator Debbie Christian and Master Distiller Jeff Arnett pumped up the excitement and smoothly expedited the awards recognition, with humor, special ef- fects embellishments and backup from other members of the Jack Daniels and KCBS staff and volun- teers team.
In the spirit of true sportsmanship, everyone cheered for the teams that got a call.
The only calls that count toward Grand Champion are for the four KCBS basic food groups: Chicken, Pork Ribs, Pork Shoulder, and Beef
Brisket.
First Place winners were: Chicken: Redneck Scientific - CA representing WV
Ribs: Double G Southern BBQ - TX
Pork: Redneck Scientific - CA representing WV
Beef: Paddy McQ's - MA repre- senting CT
Grand Champion: Clark Crew BBQ – OK
Winners in the Ancillary cate- gories were:
Barbecue Sauce: Double G Southern BBQ - TX
Chef’s Choice/Home Cooking
 This year 72 Domestic teams
representing all 50 states plus
26 International teams repre-
senting 18 countries and
Puerto Rico competed for
recognition, trophies, prize
money and other perks in
seven categories—Barbecue Sauce, Chef’s Choice/Home Cooking from the Homeland, Chicken, Pork Ribs, Pork Shoulder, Beef Brisket and Dessert.
There was also a backyard Shade Tree barbecue com- petition in Wiseman Park on grounds adjacent to the Domestic & International Invitational teams. More than 40 Shade Tree teams competed for honors in three categories—chicken, ribs and pork. The First through Fifth ranking Shade Tree winners were First Place: Scratch N Dent BBQ, followed, in descending order, by Skillnit, PUCKDADDY’S KILLER Q, Fat N Juicy Butts, and Sneaky Creek BBQ.
 DECEMBER 2019
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