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Features

Shannon Watkins
Judges sample the Patio Porker division entries, submitted by amateur teams, at Smoke on the Mountain on July 22.

Every year at Smoke on the Mountain, Virginia’s State Barbecue Championship, the streets are taken over by professional competitors with big smokers, big kitchens and the money to maintain them, transport them and use them in the contest.

The twin Memphis Barbecue Network (MBN) and Kansas City Barbecue Society (KCBS) competitions, and the subsequent free samples that many teams set out after the judging is over, are major draws for the public. It’s an exciting clash of cooking methods, meats and personal pride.

Then there are the little guys.

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