World Barbecue Invitational I Tuffy Stone

I'm Tuffy Stone and this is the Jack Daniels World Championship Invitational barbecue where barbecue dreams come true [Music] [Music] let's just talk about getting ready for the Jack I mean literally teams all over the world that want to cook at the Jack Daniels World barbecue Invitational it's probably a bucket list item it's for many of them it's a it's a dream come true to get down here to the Jack and but the preparations and the travel to get to this contest for me it's like a 10 hour drive from Richmond Virginia to Lynchburg Tennessee so I'm excited to see these people again and meet new ones and a lot of great people my dad used to always say the best thing about competition barbecue was the people I agree with him so you all come on down the road with me let's go to Lynchburg Tennessee I'll give you a tour of the Jack Daniels World barbecue invitation [Music] foreign [Music] I'm sitting here on the bank of Mulberry Creek in Lynchburg Tennessee just down Creek from the Jack Daniels distillery everybody I've talked to and I've been here this is my 12th year here everybody I've talked to and I agree the setting for the jack is magical the Town Square the people the the businesses the the buildings Miss Mary Bobo's of course Mulberry Creek you know Lynchburg Tennessee when you come into the community of Lynchburg Tennessee I feel like I'm going back in time so this area is uh referred to as the holler and the holler is just a little low land last night we were up on the hill which is a higher elevation tonight we're going up on the hill right over there are all the teams competing in this year's Jack Daniels World barbecue Invitational and just the audio sound the clarity of the water the shade of the trees it's just it's a really special day here so you might wonder why I've got this stool on my shoulder so coming down here this year for the 2022 Jack Daniel's World barbecue Invitational my 12th time being here but the first time that I'm not competing I brought my chicken stool my chicken stool I use it when I'm competing when I put my chicken on my smoker I plant myself in this stool and I stay there and I watch it until it's perfectly cooked so since I'm not cooking it this year I brought my chicken stool we've got some amazing people around here from all over the world and I'm hoping I can introduce you to some of the coolest barbecuers you'll ever get to me get them in the stool ask them some questions find out what it means to them to be at the Jack how they feel like their Cooks going and maybe we'll get to Shadow some of these teams and learn a little bit about the processes as they cook chicken ribs pork and beef brisket my name is Christy vanover I'm the Pit Master for team girls can Grill I'm based out of Henderson Nevada which is just outside of Las Vegas the jack is a pretty special place for me because I first started coming here in 2017 as a judge saw the caliber of teams out here that were cooking and that's the same year I actually started cooking myself and I knew from the moment that I came out to the jack that it was going to be a dream and a goal to be able to cook it one day and now five years later here I am so the Jack Daniels World Invitational is the most prestigious barbecue competition in my opinion and I think a lot of other barbecue teams as well it's really challenging to actually even be invited not only do you have to win a state championship but there's a lot of other variables to just be invited and selected to cook here so that makes it really really important then once we're here we have a lot of different options we need to do the four Meats which are the chicken ribs pork and brisket but there's other categories which I'm trying all of them because I really want to get a call I'm going to do the sauce I'm going to do the cook's Choice and then we're also going to do dessert so a lot of chances to hopefully get a barrel head so most of the time brisket is my favorite but this year I'm really excited because chicken is not only going to be dark meat but at the Jackie you have to put in some white meat so that really challenges us as cooks and at one of my recent competitions in San Juan Capistrano California they actually gave us two whole chickens to cook and we had to break them down and do a presentation of multiple different types of meat so that really helped prep me I also got grand champion at that event so I've been practicing my chicken breasts which I've got injection planned I'm going to pull it at the exact right temperature and the secret I can tell you now because this will Air after the jack is I'm actually using some of the chicken fat that I scrape off of my thighs to make a Schmaltz that will actually help Infuse the flavor for my chicken breasts it is a little bit risky because if you don't nail your chicken breasts it can be dry but as a judge in the past I've seen a lot of variables you'll see a mix more legs now than you used to see I personally am still doing thighs I do notice that most people actually do wings for their white meat but I'm going to do breasts so I'm super excited to see how my chicken does so adding that chicken breast variable will hopefully just put me out there on top all right so we're over here in the international section of the Jack Daniel's World barbecue Invitational it's really cool I mean we've got I think teams from about 17 different countries outside the U.S that have come in we've got Belgium we've got Australia Germany the Netherlands Costa Rica from all over and I don't know if you all can sense the excitement and the energy that happens at this contest in this video but it's just really amazing and and as we're going around and we're talking to the different teams that are cooking you can just see it in their face and hear it in their voices how thrilled they are it's just so much energy I say it all the time but this is a place where barbecue dreams can come true and tomorrow evening somebody's dream is going to come true my name is Tom Rice together with my wife Doreen we are Southern Dodge barbecue and we're from the Netherlands all the stories about the Jack are true it has some kind of atmosphere you cannot describe this is something all the teams are aiming for within their contest season we have actually one suitcase with us with only barbecue equipment it's like a 70 pound suitcase and that's where all the Necessities are in and for the rest is a lot of borrowing equipment as well we cook our pizza on a stick burner we use hickory wood to uh to fuel stick burner and I think in my opinion that gives the best complementary flavor on our pork I think pork is one of our strongest categories over the last year so what we always do is like cooking two buds that's the only thing we do we're aiming for three mussels money muscle the bacon and the tube our pour goes on at six in the morning we cook hotter fast around 325 350 that's what we're aiming for we'll wrap it two and a half hours later it will have enough Smoke by then it goes in the wrap until it reach a good internal temperature we don't really look at temperature it just needs to like the needle needs to go in like without any resistance foreign myself [Music] long trip and hopefully we'll do well I'm Jason peregian I'm from Dixon Tennessee and this is my 20th years in event facilitated area at the Jack we do Park layout we get vendors set up we do all of our team initiation team placement we clear off any of Mother Nature's Tantrums with the rain and the freezing cold pretty much that anything needs to be done we get it done here at the park we've got a group that we built a team over the last 20 years of volunteers that we've kind of affectionately called ourselves the Lynchburg mob and that just means we're a group of guys and gals that you can come to whenever you got a question a need and we make things happen we've got a quote that we get stuff done and so wgsd and we wear it on our Badges and our shirts and you know I keep hearing the term bucket list and and that's from from our guys that have been here every year my son self included it truly is a bucket list year every single year we get to come back [Music] I'm Darren worth with Iowa's Smoky D's barbecue we're out of Des Moines Iowa my cooking Partners my lovely bride Sherry we've cooked at the Jack 12 times you know coming to the Jack it's special every time you know that you just kind of get chills as you pull down into the holler and it was the same the first time the 12th time it's the same exact chills that come down you're coming you're going against the best of the best it's just an amazing experience to be back in our best experience in 2014 we won the Jack you know with a third place brisket call you know sitting there and you know all these teams have three top five calls and then they start calling them for seventh place and sixth place and and I just knew I just had this feeling that we had just won the Jack we were confident we have been that was in the prime of our career we had 2013 2014 we were winning everything you know so we just knew we were consistent cooks and the third place brisket was going to put us in the hunt you know so it was waiting we're like I got a chance I got a chance and you know most contests I go to I still even if I have zero calls I still feel like I got a chance because consistency is our game [Music] so one of my Mainstays is brisket you know I mean that's my automatic box brisket's always good my brisket recipe really hasn't changed in 12 years I mean it may be a little spice here and there but still the same my process my brisket process everything that I do it hasn't changed a bit people try and do different and they use all kinds of fancy thing no cook a damn good brisket worry about the brisket well and that's part of my barbecue you know you go through a few years you don't do as well and I found myself struggling and changing and so finally this year mid-year I said you know I need to get focused so I got on my spreadsheet never did that before never once 12 years 19 years of cooking competition barbecue never once have I kept a spreadsheet guess what four grand championships since you know and it's just focus it's just keeping you on task you know you think about changing stuff I'm not changing anything the more you change stuff then you get lost and figure out where you were so what I do is if I get lost in a category I try and go back 10 years right you go back to simplistic you know you look at the smoking guns Hot and the Cimarron docks it still scores today good food is good food be consistent don't try anything outside the box don't try anything weird and don't put it in the Box unless it's great I'm standing outside of the judging tent here at the Jack it's about 10 30. the judges are starting to sign in not only do we have the best teams in the world competing but we've got some of the the biggest authorities in barbecue judging so I've seen Dr barbecue Ray Lampe go in I've seen Amy Mills go in I've seen Leanne whippin go in I just talked to a judge Fred who's judged this 30 years just a lot of Legends and barbecue coming by it's like a family reunion so the judging is going to start at 11 30. the first entry is going to be sauce and 12 30 chicken is going to be turned in at one o'clock ribs are going to be turned in at 1 30. pork's going to be turned in and at two their last meat category is going to be brisket so the judges are going to be evaluating these entries three different criteria they're going to judge it for appearance they're going to judge it for Taste they're going to judge it for tenderness the heaviest weighted category for points is going to be taste that's going to be the most important criteria when judging but they're all important I can guarantee you that the separation between first and seconds going to be a slim margin today more than likely you've got the best of the best being judged by The Best of the Best so my name is Joe Pearson from Kansas City Missouri and I own slaps barbecue we've been cooking competition barbecue for about 10 years now you know we've cooked the Jack two times this being the second so it's our second year here and last year we had a lot of success and we're excited to come back down here and try it again you know the Jack Daniels is so special because it's like I compare everything to golf I'm a golfer so it's kind of like our Masters at Augusta National this is the jack down in the hollow and where it's just amazing to be down here and you got to be a pretty good barbecue team to get here you have to win a contest if you're good enough to get in automatically you got to win seven luckily the last two years I've won seven to be able to come down here so uh you know it's just uh it's just a magical place down here in October it's where every Barbecue cook wants to be come the end of the year so yeah we're cooking ribs down here but I'm cooking you know traditional men on a on a traditional offset stick burner there's a lot of guys cooking on these hot and fast drums and doing stuff new age and that's not my style I'm doing it old school and you know we got a fire on one side the meat in the middle and exhaust on the other and it doesn't get as more barbecue than that you know we'll get uh we'll get up in the morning we'll season the ribs we'll put them on anywhere between 8 30 9 o'clock and uh get that perfect mahogany color we're looking for we'll wrap them up with some fluid in there um Honey brown sugar a little spicy Apple stuff and and then we'll get them back on the smoker and it's ribs is a tenderness game you know you got to have that perfect bite they have to be moist juicy and soft all at the same time without falling off the bone so it's a it's a perfect window of doneness and you got to hit it or you're not going to score so this year we're currently I think fifth in the country in ribs well last weekend we were at a contest in the Kansas area we won 80 dribs um so you know we're coming in pretty confident knowing that we're cooking a good product in 2021 we are the KCBS rib Team of the Year um so uh you know I would think we have a pretty good chance of getting a call in the ribs down here but there's so many good Cooks down here man you never know and I I don't go into any contest thinking I'm gonna win I'm just going to try to put the best food that I want in the box and hopefully the judges score it well I'm Amy Mills from 17th Street Barbecue and I was born into barbecue I can remember the first year I came here which was 2004 my dad had won this contest in 1992. it's really special and it's special to see certain people here year after year so I love seeing all of the new people because of course you have to have new blood coming into this Sport and new people who love it but I also love that there's such a strong sense of history and tradition and people who are just always going to be here so judging barbecue is so different from eating barbecue in a restaurant because this barbecue has been prepared for that one wow bite that first bite is everything and every entry that you taste but what you're really looking for is incredibly well executed food you have to be the best of the best to get here you've got to be good and you've got to be lucky because your bung was drawn you're looking for that perfect mix of tenderness um not overcooked not over smoked just that little kiss of smoke and of course and a medley of spices and sauce and ingredients that all make pleasing barbecue I am Chris Fletcher I'm the master distiller at the Jack Daniel Distillery and I've been in this road now a little over two years so I started working here when I was 19 years old a part-time job in the Summers and I've been in the whiskey industry ever since so that was 2001. hello I think you know Jack Daniels first of all is a very fruity sweet whiskey so it naturally can lend itself to sweet things right and so if you think of a barbecue sauce sweet and spicy you can play on The Suite but also you have to remember that Jack Daniels is Asian a brand new toasted and charred Oak Barrel every single time so now you think about the smoked flavors right you think about all the natural sweet spicy notes that you get out of that Oak Barrel you can take it a whole different way into the Savory world so to me you know not only does it go well with barbecue you can take it in so many different ways within barbecue [Music] my name is chip Chapman worked for the CBS affiliate there wdef and we're getting ready to do the award ceremony for the 33rd annual Jack Daniel World Invitational barbecue this is your number 33 this is my 33rd gear I was here from the get-go and I've been here every year ever since this is arguably one of the coolest events ever I mean you Tuffy Stone have won this event three times and I think personally I've given you over forty thousand dollars worth of stuff on this very stage so you know how cool it is I don't know how much longer you're going to keep coming to the Jack but this is your number 33 for me I figure if I can do another 33 years and make a total of 66. if that's funny isn't it then I'll turn it over to somebody else so we'll see [Music] [Applause] [Music] [Applause] [Music] [Applause] no no thank you [Music] [Applause] [Applause] [Music] [Applause] on the 2022 Jack Daniels World Invitational barbecue is foreign wow that's it it's the close it was Jack Daniels uh World Championship barbecue Invitational 2022 three of the teams that we gave us the privilege of getting a glimpse in their world of barbecue got calls it was really amazing and congratulations to heavy smoke wow your your world champion the 2022 winner of the Jack uh who knows maybe in 2023 I'll be cooking again if not I know I'll be here so thanks again and thank you Jack Daniels for putting on a contest where barbecue dreams can come through and I hope you enjoyed watching everything really amazing competition [Music]

Channel: Tuffy Stone

Views: 77,974

Keywords: barbecue, bbq, competition barbecue, tuffy stone, pitmasters, bbq pitmasters, jack daniels, Lynchburg, Tennessee

Id: AlIOHnbjjfo

Length: 19min 46sec (1186 seconds)

Published: Wed Oct 26 2022