Wise to Be in Wise Again

The Inn at Wise, a stately three-story hotel built in 1910 that is on the National Register of Historic Places, is the perfect center for a barbecue cookoff. Judging in Wise, Virginia, was a great experience again as it was last year because Chillin’ and Grillin’ in the Glades is such a well-organized KCBS-sanctioned contest.

The Inn at Wise is the center for all barbecue activities in July.

Having been in Wise last year, I knew the contest and its arrangements. Music is a big part of the event with entertainers on both days, but judges have to miss performances in the middle of the day when judging occurs. In addition, because judging is “blind” and judging activities extend for several hours, judges miss seeing other street scenes, including the final steps by cooking teams as they prepare their entries.

Wolf's Revenge, a popular team that placed third in the pork category, hands out Scotch eggs (although judges aren't influenced by the kind welcome because judging is "blind"—which team prepares an entry is not known).

Old Virginia Smoke gives samples of burnt ends.

This year I was fortunate to see two special activities. When I arrived, Wolf’s Revenge, one of the top cooking teams, was outside the inn to give Scotch eggs—hard-boiled eggs wrapped in baked sausage—to judges as they entered. In addition, when I left the Inn at Wise after the contest had ended, Old Virginia Smoke, the team that finished third in the brisket category, was giving samples of burnt ends—the best of brisket—to passersby on the street.

Many top and prominent teams from the region were among the 27 teams (two fewer than last year) that competed. The winning team was Rocky Top Barbeque. Second place (reserve champion) was won by Muttley Crew BBQ of Apex, NC. At the table where I judged, two meats—chicken and ribs—were exceptionally superior.

Cooking teams set up on Main Street in downtown Wise.

Part of the pleasure of judging in Wise is how kindly the judges are treated by the contest organizers. Before the meat turn-ins began, a drawing for several gifts—trail passes, T-shirts, BBQ sauces, and other souvenirs—was held. Because my lucky ticket was picked, I won a bottle of local wine. Mountain Rose Vineyard, only six miles from downtown, has converted land mined for coal into a lush vineyard, and I got to take its best red wine home with me.

My prize for having a lucky ticket.

Because the contest organizers decided this year to reserve one-fourth of the judge seats for judges who had not been to Wise before (a smart decision to build interest and possibly create a larger pool of judge applicants for future years), I was initially “waitlisted” for this contest. However, as additional registrations of cooking teams were received, more judges were needed, including me.

Judges relax in the inn's conference room before the contest begins.

I feel fortunate to judge again in Wise. Because the contest is so well-organized and judges are treated so generously, I hope to return again.

Trophies are ready for the winning teams.