Pig Jam satisfies taste buds and more

Jim and Diane Dull are clearly in love with two things - each another and the taste of good barbecue.

After attending last year's Pig Jam, the Ohio couple came back to Plant City on Nov. 20 for seconds while enjoying the sand and surf at Treasure Island.

"We just landed, and headed this way. It's a great way to start off a vacation," she said as they dined on a full-course barbecue dinner.

At least 15,000 spectators were on hand for the eighth annual Pig Jam, Greater Plant City Chamber of Commerce President Marion Smith said.

"The weather has been great. I think everybody is just having a good time and eating a lot of good barbecue," said Smith, whose organization sponsors the Pig Jam at the Randy L. Larson Softball Four-Plex.

Cooks from around the country competed for trophies and $15,000 in cash. Some of the competitors sold samples of the ribs, chicken and more that came off their grills.

Barbecue was the main attraction, but the Pig Jam included family fun and even college football games on big screen TVs set up under a tent.

A play area offered face painting, rock climbing and bounce houses for children.

Lauren Shearin, 4, and sister Hannah, 8, worked up an appetite playing in the bounce house before settling in to eat huge ears of corn.

"We really love mingling with the public and eating good barbecue," said dad Michael as he and his wife Marcie dined on ribs and brisket.

"It's good family time. We'll absolutely come back next year," Marcie said.

Sports fans camped out in front of the TV sets for college football.

Doug Tyrrell of Plant City said he was happy that he didn't have to miss the game.

His wife Maria, 9-year-old daughter Sadie, 6-year-old daughter Zoe and 2-year-old son Joel also found something to call their own.

For 2-year-old Joel, an ear of corn made him smile.

"I like walking around and trying different foods. It's pretty much fun to be here," said Zoe, who liked the homemade pizza.

"My favorite part is eating the ribs. Spicy! It's pretty fun," Sadie said.

"We needed a fun day with the kids. Well come back again. It's a good thing to do and it doesn't cost a lot of money," Maria said over her favorite, a plate of baby back ribs.

John and Cheryl Kane of Davenport made the day their weekly date with each other. The barbecue was a real treat, they said.

"It's one of the best we've had," he said.

Vendors offered a variety of foods beyond the fare coming off the grills of competitors in the cooking contests.

Kick Yo Butt BBQ of Eagle Lake served up the unusual - a barbecue egg roll.

"It's the perfect marriage between barbecue pork and slaw. They've never had anything like it," said Bracken Smith, whose family owns the business.

Dennis' Key Lime BBQ Sauce booth was a hit for at-home barbecue chefs and even some pros.

"A couple of teams are competing with our sauce today. BBQ Bones and Hats Off to Dining are using our key lime sauce," Kathy Varricchio, president and co-founder said.

David Washburn of North Fort Myers sauced his ribs with just minutes to spare before turning them in for judging. Fully Involved BBQ is his one-man show.

"It goes from zero to 60 in no time," said Washburn, who travels Florida competing.

Teresa Lupe of Porker Face BBQ of Cape Coral said the competitions are a family affair.

"My husband is the one who cooks. I just make it look pretty," she said.

Their son, 4-year-old Gabriel, has his own job to do.

"He helps pick out the best pieces of parsley," she said.

Steve finds his task to be pretty simple.

"The secret is to cook it. Don't go heavy on the smoke," he said.

Nearly 50 teams competed in the professional division. Twenty-eight teams competed in the backyard division. A panel of 91 certified judges, led by judging coordinator Michael Cameron, rated the teams.

The Kansas City Barbecue Society, which sanctions the Pig Jam, used the competition's results in its annual rankings of the nation's best professional barbecue teams. The Pig Jam was the last competition on the East Coast before the end-of-the-year rankings are announced.

"Today's about the thrill of the competition and hopefully some bragging rights. Some of the best teams in the nation are competing," said professional competitor Mark Breen of the Serial Griller team.

Pig Jam judges included Richie Allen's Munchin' Hogs @ the Hilton of Arkansas, which claimed team of the year in 2008 and fourth place in 2009.

"This is my hobby. Some people go boating or camping. I do this just about every weekend. I just love it! It's relaxing and I enjoy doing it. I've judged 72 contests and cooked 23. It gets in your blood," he said.

Judges included Russ Frank of Tampa, who graduated from a barbecue judging school held each year in Plant City by the chamber of commerce and Kansas City Barbecue Society. He returned for his sixth Pig Jam.

"This is a great way to see how many different concepts of barbecue are out there. In Carolina, you'll find more of a vinegar taste. In Kansas City and Memphis, it's sweeter. In Texas, they only cook brisket or beef, not pork," he said.

Debbie Williams, who graduated from the local judges school two years ago, said she was impressed with the quality of the barbecue.

"All of my entries were good. Nobody got any low scores from me," she said.

Professional Jeff Hayes took top honors as grand champion and went home to Richmond, Va. with a trophy and a $3,000 check.

The sole proprietor of Grog N Hogs was inspired to start competing this year after watching the TLC reality show, "BBQ Pitmasters."

"I thought to myself, I could do that. I wanted to see if I could cook with these guys. I've read everything I could read and been to every website I could find. I've found it's as much luck as anything else," he said.

The financial advisor by day, barbecue cook by night said he keeps it simple.

"Anybody can do this. I've got a couple of Weber smokers, and I wind up parking between people with $15,000 to $20,000 grills. I think it's about focusing on the little things," he said.

Hayes says he's diehard for barbecuing.

"I've got the bug. I've put 20,000 miles on my camper this year. I've been to Michigan; Dover, Del.; Kansas City; Tennessee; West Virginia and Florida twice," said Hayes, who's cooked in 15 competitions and won three grand championships.

His wife Marsh and sons Matthew, 10, and William, 7 are usually on board.

"It's a family atmosphere. I bring my kids," he said.

The Poppell Insurance team, led by Mark Poppell, Fred Williams and Ben Copeland, didn't place but vowed to return for a shot at next year's trophy.

Poppell and Williams, who founded the Pig Jam in 2003, say they felt rewarded in seeing the festival's booming success.

"We never imagined this in our wildest dreams. I knew we had the capability and potential to do it eventually," Poppell said. "I just didn't know we'd get here this quickly."

8th annual Plant City Pig Jam results

BACKYARD DIVISION (28 competitors)

Grand Champions: Bigg Pigg Brood

Reserve Grand Champions: TECO Fired and Wired BBQ

Third place: Buttweiser

Fourth place: Pete's Pork Pit

Fifth place: All Jacked Up BBQ

PROFESSIONAL DIVISION (49 competitors)

Grand Champions: Grog N Hogs

Reserve Grand Champions: Unknown BBQ

Third place: Que'n Stew'n & Brew'n

Fourth place: Smokin' Cracker BBQ Team

Fifth place: Serial Griller