A warning. The proceeding bad grammar, misspellings and dumb insights are mine and mine only.Basically I am Hank Hill, add the BBQ/Chef gear and accesseries nix the propane. I don't compete as a BBQ cook, smoker, griller or any other appropriate moniker. These reviews are for crafters, BBQ enthusiasts, and circus clowns(like me) who make their living traveling the roads of these great United States every week, selling their wares. If you like these little snapshots of our lives, great. If you don't, it ain't that serious!
Listen... my wife and I have participated BBQ competitions all over the East Coast. Up in the Georgia hills, the Tennessee backwoods, the Jersey Shore, Key West, all over the place. This show in Kennesaw, Georgia is one of my favorites. Why? We have watched it grow from nothing into a nice show...plus I don't have to travel much. This show started in 2007 in a parking lot, with our tent setup under a huge oak tree and maybe 20 BBQ competitors. Now it has over 100 professional and backyard competitors, KCBS certified, with over $16,000 in cash prizes- It is now not only the best in the state of Georgia, but one of the best in the country. Kennesaw is only about 20 minutes outside of Atlanta, so you don't have to take any 'as the crow fly' backroads to get there. Pigs & Peaches is set in Adams Park, and most of it is within the parking lots and interior roads of the park. There is a combination of former KCBS competitors & backyard barbeque vendors selling the particular brand of 'Que. Many of the vendors are past winners of Pigs & Peaches and other BBQ competitions nationwide. News Flash: People actually like coming to BBQ comps to eat/sample barbeque, not just watch the competitors! I have participated in so many competitions where they only have 2-3 bbq vendors-great dinero for the chosen bbq'ers, but it which long lines and people get frustrated. I would much rather sample lots of different recipes for ribs and brisket. There are atleast 25 individual vendors with their own particular take on swine, fowl and beef. The cool thing about competitive BBQ contests is that there really isn't much bad barbeque to be had from professional smokers. Difference between Grand Champ and second place is pretty small generally speaking. I am not a flag waiver or proponent of the definition of real BBQ. Generally, any meat the meets grill with smoke means good in my book. I like it with a simple salt/pepper dry rub and I like it with sauce. I like Kansas City style tomato based thick sauces and I like Carolina style sauce with the red pepper and vinegar. I like it all!