Ever since I started cooking competition BBQ over a decade ago I’ve wanted to cook The Jack. To me it’s kinda like the mecca of BBQ contests.
A while back, Waylon bought me a Jack Daniel’s apron he found on BBQ clearance at the end of summer. We’ve kept it around since then as a “good luck charm”… and it looks like it worked!
This year we made the draw – and got lucky enough to get picked. To say we’re excited is an understatement.
Since it’s an invitational contest, it takes a lot just to get qualified for the draw. We might never get another chance at this. And that’s why we’re going to give it all we got while we’re there.
I’ve got to make a few changes to my chicken turn-in because at The Jack your required to turn-in both white and dark meat. So just going with regular chicken thighs ain’t gonna cut it. I’ve got a few ideas – but I’m not showing up in Lynchburg without testing them out, seeing which one is the best option for a turn-in box and then running several practice runs.
I ain’t playing no games with this one…
Wish us luck!
Malcom Reed
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