Southern National BBQ Championship-blogger reaction

A Foodie:

You could smell it in the air a half mile away. Tendrils of smoke curled through the tree tops of the glorious grand oaks lining the entrance to Boone Hall Plantation. On Saturday, August 25, nearly 40 professional and amateur teams, a handful of tailgating teams, and more than 2 dozen judges gathered together to participate in the 3rd annual Southern National BBQ Championship and Bluegrass Festival.

Al Forno:

. . . the real fun started when the MC at the bluegrass stage announced, "there's a rumor that some of the competitors are now sampling." That's the signal I was waiting for. We made the tour of the rigs again, me with a fork and a little paper plate to scarf up the bits of pork shoulder, beef brisket, and chicken that the contestants put out for free. By the time we made it to the end of the aisle, I was starting to limp a little and was halfway into a smoked-meat induced haze.

(Photo Credit Al Forno)

Comments

[Saphyre Rose]

Unfortunately I didn't know about the festival! *sniff
I had ribs on Saturday night...they were beef ribs and my husband did an excellent job.
BUT! I have been wanting a good pork barbecue! We cannot make it ourselves because I do not have a smoker. A man from Spartanburg told me you cannot make pork barbecue with out a smoker. So that was that for my aspirations of having barbecue anytime I wanted it.
That picture you are showing me makes me want to lick the monitor.
I hope you are happy with the fact you made a grown woman cry. *sniff

[Phil Asby]

Hey, my wife and I was there and the BBQ was great! We did not have ribs but if the BBQ was an example, the ribs were out of this world!!!