Intro to the Jack Daniel’s World Championship Invitational
October 25, 2012
Every fourth Saturday in October, some of the finest teams from the US and abroad converge on Lynchburg, TN for one of the most prestigious barbecue contests in the world – The Jack Daniel’s World Championship Invitational Barbecue. This year I am honored to be one of the judges for what promises to be an unforgettable weekend.
Check out this video to get a taste of all the excitement this event has to offer:
Now in its 24rd year, the contest features grand championship winners from the US who were selected by draw in September, as well as teams from as far away as Switzerland, Germany and Australia. Gathered in the famed Jack Daniel’s Hallow, these top tier outdoor cooks will compete for the top prize in chicken, pork ribs, pork shoulder/butt, and beef brisket as well the ancillary categories of dessert, cook’s choice and sauce (featuring Jack Daniel’s, of course!).
“Our teams continue to amaze the judges and me, bringing different flavors and techniques to the competition and constantly raising the bar in barbecuing,” notes Jack Daniel’s master distiller Jeff Arnett. “They have spent thousands of dollars and countless hours perfecting their trade, and this competition is truly the best of the best in barbecuing. But while the competition is fierce, there is still a strong sense of friendship and camaraderie among teams when they gather together in Lynchburg for The Jack.”
Other activities include original games such as the Country Dog Contest, Butt Bowling, and Bung and Bag Toss competitions. Games begin at 11 a.m. Saturday and continue throughout the day. Free tours of the Jack Daniel Distillery from the Visitor Center will also be available from 9 a.m. to 4:30 p.m. Barbecue judging starts at 11:30 a.m., and the awards presentation will take place at 5 p.m.
Admission to the 24rd Annual Jack Daniel’s World Championship Invitational Barbecue is a voluntary donation to the Moore County schools. For more information, please call (931) 759-6930.
– Clint Cantwell, Grilling.com Editor