In a repeat of the ultimate outcome at the inaugural event, Myron Mixon and the team from Jack’s Old South Barbecue from Unadilla, Ga., won grand champion honors at the fourth annual Brenau University barbecue festival after taking first place in the whole hog cooking competition.
The champs also placed third in the cooking category for pork shoulder and fourth in the ribs category en route to compiling the best composite score for meat preparation among the 16 professional teams that entered the competition.
Mixon, a three-time world champion pictured at left with MBN contest rep Vernee Green-Myers before the judging started, won the first Brenau competition four years ago and vowed to win again this year. But he had a fight on his hands with the teams representing Bubba Grills of Haddock, Ga., and Dixie-Cue from Macon, Ga. The Macon team won first place in the ribs category but was 6th in the shoulder and second in whole hog. Bubba Grills won the shoulder category but was 5th in whole hog and second in ribs.
On the amateur side of the completion, called “Backyard Braggarts” at Brenau, a team from skyline contractors in Gainesville, Ga., won the shoulder category and Butts & Brews from Athens, Ga., won the ribs category. There is no competition whole hog cooking among the amateurs.
The Brenau festival also includes awards for the best site display among the cook teams and a competition for bloody marys. This year’s winner was a team from Gainesville called Legally Smoking Docs.
In addition the festival offers an “Anything But…” category for non-pork dishes. Open to both the pro and Backyard Braggart teams, that contest this year netted entries ranging from shrimp and hushpuppies, to crab-stuffed and bacon-wrapped steak to a range of deserts, including apple dumplings, banana pudding and the winning apple turnover with milkshake from a Smyrna, Ga., team, Smoked Hawg Walking. That team also placed fifth in the Braggarts’ ribs category.