Pikeville hosts Kansas City Barbeque Society competition

Smoke in the Valley BBQ Competition and Fest turns 3

Most of the judges at the 18th Annual Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn., are certified by the Kansas City Barbeque Society and were "sworn in" by Ardie Davis, aka Remus Powers, PhB. The "PhB" title refers to "Doctor of Philosophy of Barbecue" and is a real title given by the society. Judges like Powers will be on hand in Pikeville, Tenn., on Saturday for the Smoke in the Valley BBQ Competition and Festival.
Most of the judges at the 18th Annual Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn., are certified by the Kansas City Barbeque Society and were "sworn in" by Ardie Davis, aka Remus Powers, PhB. The "PhB" title refers to "Doctor of Philosophy of Barbecue" and is a real title given by the society. Judges like Powers will be on hand in Pikeville, Tenn., on Saturday for the Smoke in the Valley BBQ Competition and Festival.

IF YOU GO

What: Smoke in the Valley BBQ Competition and FestivalWhen: Gates open at 10 a.m. CDT; awards for the top barbecue will be presented around 4-5 p.m.Admission: Free.Information: For barbecue cooks who want to compete, contact Earline Young at 423-364-0114 to hold a space. The entry fee is $250 for pro teams and $100 for backyard teams.

It might be fire season in the Chattanooga area, but the smoke rising from the upper Sequatchie Valley on Saturday will come from seasoned hickory and the smell will set mouths watering as some of the region's best barbecue cooks test their mettle.

The Bledsoe County Rescue Squad's third annual fundraiser - the Smoke in the Valley BBQ Competition and Festival in Pikeville, Tenn. - is all about some big-time barbecue and competitors will vie for top awards from the Kansas City Barbeque Society.

"All our paperwork is done and we are a sanctioned KCBS competition," publicist Jan Angel says. "Our competition will also be a Tennessee State Championship."

In keeping with requirements of the sanctioning body, organizers in Pikeville invited professional barbecuers to town last year, and this year they want to get bigger and better, organizer and rescue squad member Earline Young says.

"We have 26 pro teams right now," Young says. Competitors can show up as late as Saturday morning, but they should call Young in advance to make sure they get a spot reserved.

"We have reached our number and we're still getting some teams," Young says.

The society requires at least 25 pro team entries in order to make the Pikeville contest a qualifier for the Jack Daniel's World Championship in Lynchburg, Tenn., in October. The grand champion pro in the Pikeville event wins $1,500 of the $6,000 cash pot, while cooks in the "backyard" competition can also take home prize money.

The Kansas City Barbeque Society provides certified judges and makes sure everybody obeys the rules, Young says.

Pro teams are judged on brisket, ribs, chicken and pulled pork. Backyard teams are judged on ribs and chicken, according to officials.

Young says one question she fields regularly is whether festival-goers can try the competition grub.

No, most of the pros are cooking a variety of meats for competition and don't have time to devote to cooking enough to dole out. But a couple of teams will smoke some pork butts on Friday for the rescue squad's concession stand to sell during the festival in the form of pulled pork, Young says.

Besides tasty food, music, crafts and games, other delights for all ages will be on tap, too, she says. Children can join in free, old-time games like egg-and-spoon races, three-legged races, cornhole and the like. Music will include performances by Grace Land, Back 2 Back and Cate Barker.

Contact staff writer Ben Benton at bbenton@timesfreepress.com or twitter.com/BenBenton or www.facebook.com/ben.benton1 or 423-757-6569.

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