Eighty plus degrees temps could not keep people away from The Jack in Lynchburg this year. After a day filled with snow cones, live music, and barbecue enthusiasts, teams gathered at the judging tent in Wiseman Park to see who would walk away with the $25,000 prize and bragging rights for the next 365 days.
Over 70 teams worked in the hottest Barbecue in recent memory to “make it the best” they could and around 4:30 p.m. the judging tent filled with teams and bystanders eager to hear the final results.
As the final names were called Gettin’ Basted walked away with the Grand Championship. Slap’s BBQ won Reserve Grand Champion.
First place in Pork Ribs went to Shake and Bake BBQ from New Haven.
First place in Beef Brisket went to Papa Pig.
First place in Chicken went to Slap’s Barbecue from Kansas City. They earned a 180 perfect score.
First place in Pork went to Grey Street Barbecue from Indiana. They also won first place in Jack Daniel’s Sauce and the decorating award went to Great Street Barbecue.
First in Desserts went to Gettin’ Basted from Springfield, Missouri.
The Cook’s Choice Award went to Rio Valley Meat Barbecue. They earned a perfect 180 pin. They also won the I Know Jack About Grilling contest that happens on Friday.
As his contemporaries like Myron Mixon and Chef Paul Kirk watched, the annual Pioneer Award went to Tuffy Stone and in memorial to his dad George Stone.
Lifelong volunteer Marge Plummer was also given a memorial Lifetime Achievement Award.
We’ll post a complete winners list as soon as it’s available. •