Bungs selected for barbecue

Eizabeth Lewis, with Jack Daniel's, unveils the new posters for competitions at this year's Jack Daniel's World Championship Invitational Barbecue. More than 40 competing teams for the Oct. 24-25 contest were drawn Thursday from a pool of 150. (T-G Photo by Mary Reeves) [Click to enlarge] [Order this photo]

If the Jack Daniel's World Championship Invitational Barbecue Oct. 24-25 in Lynchburg is as much fun as drawing the names for the Jack Daniel's World Championship Invitational Barbecue, everybody needs to go.

There were 150 applicants from 33 states to compete in this year's festival, the 20th, but only room for about 60. To qualify, U.S. teams must have already won a competition in which 50 or more teams participated, or they must have won a competition of at least 25 teams that has been designated a "state championship."

While some entries, such as last year's winner, are guaranteed spots, representatives from the distillery draw names from the rest to keep it as fair as possible -- and it's not an easy job.

"We used to do it first come, first serve," said Tana Shupe, who for 19 years coordinated the event. "Then some of the teams complained."

The criteria then changed, and the number of competitions each team won became a factor. But even then --

"Some of the teams complained," said Shupe, laughing. "Texas is so loaded with competitions... Then we went to the state draw."

Every state had its own black bag, filled with the bungs used to cork -- you guessed it -- barrels of Jack Daniel's. The bungs are numbered, and the numbers correspond to the names of teams who are either from that state, or won a competition in that state.

The states themselves are drawn and read out, and the bungs from that state are dropped into a small barrel, then drawn out by Steve May, director of Jack Daniel's Lynchburg Homeplace. May cracked jokes with the crowd, clowning around in places while waiting to draw the next name.

"I haven't had anything to drink yet," he said, laughing, when he put the small barrel over his head.

"Maybe you should!" someone called from the audience.

Some of the teams get to enter more than once.

"Draw another one," said one worker, checking the numbers against the names already promised a spot. "We pulled that one for Tennessee."

"That one" was Lotta Bull, a team out of Oklahoma who won a Tennessee competition.

When bungs had been pulled from each state, the crew checked the list to see that every state with an entry was represented. If not, as in the case of Tennessee, another drawing was held with only those from that state. Tennessee's winner was Dead End Barbecue out of Knoxville.

Steve May makes a blind grab for the next winner in the lottery that determines who will get to compete in the Barbecue. (T-G Photo by Mary Reeves) [Click to enlarge] [Order this photo]

The last name drawn was the wild card -- and this year it was Wheel Deal Catering and Barbecue, from Kansas.

Different regions had different degrees of involvement when it comes to barbecue competition. For instance, there were only two entries from California, but there were three bags full of entries from Texas and two bags full from Missouri, home of the Kansas City Barbecue Association.

Others who were "automatic draws" were those teams that have won 7 or more and 10 or more competitions this year.

About 20 people gathered in the Lynchburg Room at the Jack Daniel's Visitor's Center Thursday afternoon to hear the names drawn. Some were employees, but many were other barbecuers, hoping to hear their names drawn, or those of friends.

"It's a family," said Shupe, after cheering when a favorite team of hers, Midnight Smokers from Pennsylvania, was selected.

After 20 years of working the barbecue, she's gotten to know a lot of the competitors, although she said there are always some new ones every year. She retired this year, but that doesn't mean she's staying away.

"I told them after I retired, I wanted to be a judge at least once," said Shupe.

She got her wish. Although all of the judges haven't been announced yet, at least two are certain -- Shupe and Guy Fieri of the Food Network.

Fieri won the second season of the network's "The Next Food Network Star." He has gone to host two shows on the channel, "Guy's Big Bite" and "Diners, Drive-ins and Dives," as well as appearing in the commercials for TGI Friday's, where he talks about -- what else -- the Jack Daniel's Barbecue Contest.

"I don't know if the Food Network itself is going to be here," said Elizabeth Lewis, who is handling the publicity for the event. "I don't think they are, but Guy will be! We're really excited."

It's going to be an exciting event overall, said May.

"This is a huge day in the life of barbecue here in Lynchburg," he told the crowd as they waited for the names to be pulled.

20th year

Because it is the 20th year for the event, May said, "We wanted to evaluate where we were and take it up a notch. This is the premium barbecue competition in the world, we really believe that. And we really believe to have a world-class event, you have to be prepared... This year is a pivotal year."

The logo of the contest was one of the things updated, one reason being, "The old one was nearly impossible to embroider," said May, joking.

There were also three posters revealed of three different events to be held over the two-day competition, the Country Dog contest, clogging, and the "butt bowling," where frozen Boston butts are used.

"Lynchburg's favorite pastime," said May.

The posters are for sale at the hardware store in Lynchburg.

The teams will compete in pork ribs, pork shoulder, beef brisket and chicken. They can also compete in the Jack Daniel's sauce category -- as long as one of the ingredients is Jack Daniel's. The dessert category (nothing store-bought!) and the "I Know Jack ... About Grillin'" competitions also add spice to the weekend.

There will be international teams competing and they will offer "Cookin' From the Homeland'" entries, featuring recipes native to their land.

"This is a two-day event and there will be things going on both days," said May. "We'll have a 5K run Friday ...."

"I'll wave at you from my cooker!" shouted one competitor.

"... so you can work up an appetite for all the 'cue on Saturday," May finished.