Saturday, October 11, 2008

smoking section

An old blog entry helped me finally accomplish something that I wanted to do two years ago. Last night, my wife and I went to the St. Joseph School Fall Festival. As I finished writing about it, I checked my archives to see if I had mentioned the festival last year or the year before. I had, in a 2006 post which told of my dashed hopes to visit the Tennessee State Bar-B-Q Championship in Lenoir City.

I enjoy watching BBQ competitions on Food Network and had a great time at the Jack Daniels World Championship Invitational Barbecue a few years ago. A couple of clicks revealed that St. Joseph's festival and the Tennessee state championship were on the same weekend for at least the third year in a row. This year the cook-off moved out of Lenoir City Park to be combined with an antique car show and street festival on Broadway and Depot Streets.

Because of my work schedule, my wife and I got to Lenoir City around 10:30 a.m. and left around noon. We hadn't been there but a few minutes when we encountered Tammy Hudson, the official photographer for the event. I told her that I had recently looked at her photos from last year. She said she would get today's pictures posted as soon as her slow upload would allow.

The only vehicle in the car show that intrigued me was the Doubleheader Volkswagen Beetle. My wife said it was just like the pushmi-pullyu. Unfortunately it has one engine and only drives from one end. She also photographed a radio relic. And a piece of antique cabinetry.



What looked like an eighteen wheeler turned out to be a Peterbilt conversion RV. Just across the way, a friendly contestant told us about the chocolate cherry cobbler he was making. He cooked it in a dutch oven using a Boy Scout recipe.



We found three booths selling BBQ on one of the side streets between Broadway and Depot. One was serving Cades Cove BBQ, which had been cooked in a nearby factory. I opted to get a plate from the Smokin' Rednecks, who were cooking on site. I avoided their "Sissy Sauce" and used a combination of their medium and hot. Before we left, I followed a contestant from 4 Little Pigs BBQ as he turned in his chicken entry at noon.

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