You’ll be smokin’ at the Boss Hogg cook-off

(WJBF) – Smoke is in the air, but after all it’s the Boss Hogg Barbeque cook off.

“Oh yeah, we’re talking lots of smoke, we’re talking having a good time,” said Christain Blount.

Good smoke, they say, makes good Barbeque.

“The amount of smoke, and the flavor of the smoke, that you have on the meat, that enhances everything,” said Scott Jarrett.

Second to smoke it is very important at the cook-off to have a good team name.

“The name is important, and you try to find something quirky, something that fits you. We like what’s smoking and it keeps it up in the air,” said Kenny Bottoms.

“What’s Smokin,” that’s one team, but at this cook off the word smoke works its way into a lot of team names.

You got “K & E’s Little Smokers,” and “Smokin Sweat Meats” and “Smokin the city”

If you look at the program, more than 30 percent of the teams have smoke in their names, like “Smokin Fatties.”

And this team from North Carolina…

“Smoke This” from Hickory North Carolina,” said Jarrett.

“Sure, you’re not from The Bronx, New York?” 

“No,” he said.

If it’s Boss Hogg, it’s sure to be smoking because that’s the way it’s done.

“Low and slow the longer you let it go that smoke goes all the way through the meat,” said Jamie Workman.

“All right you’re telling me the truth you are not just blowing smoke.” 

“Not at all,” Jamie Said.

Good Barbeque it takes talent, not smoke and mirrors.  Out There Somewhere in Waynesboro George Eskola WJBF NewsChannel 6.

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