Eighth Annual Project Host BBQ Cook Off and Festival
Appeared in May 2017 issue of The BBQ Times
The 8th Annual Project Host BBQ Cook Off and Festival relocated from downtown Greenville to the west end this year, allowing better parking for not only attendees, but also, 16 competing cook teams. An open grassy field provided plenty of room for barbecue seekers and a stage for local musical entertainment throughout the two day event.
The festival proceeds benefit Project Host, which combats local poverty issues. Project Host has a soup kitchen open six days a week; and funds the CC Pearce Culinary School, teaching the unemployed or underemployed, culinary skills to gain work in the food industry.
Parking and admission to the event was free, however, attendees could purchase tickets at the gate, which could be turned in at competing team sites, in exchange for chicken wing samples on Friday night; then, pork ribs on Saturday.
Most teams offered a sweet verses a spicy chicken wing. Hutson Denny, pit-master for 3rd place pork butt winner, Too Bad Your My Cousin, praised his Myron Mixon H2O cooker. First time competitors, Daddy Likes the Sauce said the competition was very different than preparing barbecue for friends and weddings. Tiger O’Rourke, president of Henry’s Smokehouse says Project Host is a catalyst in the growing Greenville competition barbecue scene. Tiger says, Greenville is beginning to recognize the value barbecue competitions have on the city.
Saturday’s award ceremony attracted several hundreds to witness the announcement of winners.
Although no “on-site” barbecue judging took place, a plague was given to Fire Tower Barbecue for having the best decorated cook site.
Local first responders judged the chicken wing contest; which SCBA points championship contender, Bucky’s Bar-B-Que took home first place.
Blind boxes for the pork butt contest were judged by certified SCBA judges. Too Bad Your My Cousin took third; pit-master Chef Smith and his team Sheppard’s BBQ took second; and Blarney Que was judged best pork of the day.
With a $50 entry fee, teams competed in a winner takes all the cash, rib “showdown.” Chef Smith and Sheppard’s BBQ took the money.
Pictures submitted with article and published: