FACT: There's been an 18% increase in contest participation by members in the past year    
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FACT: 70% of our members grill-out/cook BBQ more than 25 times per year    
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FACT: 55% of members choose charcoal when cooking for leisure    
FACT: 23% of KCBS members work in the food service industry as a restauranteur or caterer    
FACT: Learning from friends, family and at competitions is the best way to improve cooking skills    
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August 16, 2016


Dillard, GA

August 8, 2016

By Phillip and Kathy Brazier

Every contest is special in its own way... it may be in some picturesque location, either a historic downtown, a beautiful park area or maybe even on the beach, it might have a large prize pool, it might be the wonderful things the organizer does for those participating or it may even be held in a time when the weather is just perfect. Regardless, they are all special. But some are just a little more special; perhaps they are the ones that have been around for a long while, like the Dillard Bluegrass and BBQ Festival, this year celebrating their 20th anniversary

Again, Jane Tomlin, with her committee, did their usual wonderful job. Hey, they have been doing this for 20 years. They have this down!

This weekend, Phillip and I were joined by Wayne and Rachel Harper. If you don’t know these two yet, hopefully you will get to meet them soon. They were doing a 5th rep training and have since been officially approved by the board.

Thursday evening teams and judges were treated to a dinner provided by the Cupboard Café. As usual, it was delicious.

We had 56 teams this year and following the Cook’s meeting, each team was presented with an engraved Dexter knife. Jane, in turn, was presented with a KCBS Legacy Contest banner commemorating the 20 years of her event.

Later, several teams chose to try their luck in the ancillary categories.  Going back to their roots, this year the categories were Cabbage and Grits (teams were provided with the cabbage, compliments of Osage Farms and the grits).  It still amazes us as to what teams can come up with and prepare in these type categories.

Saturday morning, as they have done for many years, the Dillard House put out quite a spread for breakfast. Just as good as we all remembered!

Finally, we got down to the work as the judges began to arrive and sign-in. Again this year, Diane Scott was the Judging Coordinator and did a wonderful job.

After the judging was complete, the following awards were presented:

Cabbage – Jiggy Piggy

Grits – Swamp Boys BBQ Team

Dessert – (with a perfect-perfect score of 180) – Hot Wachulas

Chicken – (with a score of 180) - Hot Wachulas

Ribs – Bald Hawg BBQ

Pork – (with a score of 180) - Smoke Me Silly

Brisket – Smoke This

Reserve Champion – Smoke This

Grand Champion – Bald Hawg BBQ

Another award that is unique to Dillard is The Terrell Jones Award, which is given to someone of the BBQ family who has gone above and beyond. This year it was presented to Tim Lively.  Well deserved, Tim.

Phillip and I want to thank Jane for, again, letting us be a part of such a wonderful event. Our August is not complete without a trip to the mountains of North Georgia and the lovely town of Dillard.

Our Best of the Best 700 180 100+