Farmview hosts BBQ Competition

Staff Written Community, Featured

By Tia Lynn Ivey

managing editor

Farmview Market hosted the Southern Classic BBQ Competition last weekend, which featured local teams cooking off in various categories to compete for cash prizes. About 5,000 attended the event, sampling barbecue, listening to live music, and creating crafts. 

“This year’s event was the best one yet!” said OKeyla Smith with Farmview Market. “The weather held out for us most of the day and we had the honor of hosting several thousand of our friends and neighbors and introducing them to some of the best BBQ around. Everyone we spoke to had a great time and it made all the hard work we put in worth it!”

According to Farmview officials, 14 teams competed on Saturday. 

Mill Hill BBQ won the grand prize for the Amateur Division, earning a $1000 cash award. 

In the Amateur Division for Beef Tri Tip, Chad and Dennis Moss won first place and earned a $500 prize. Big 10 BBQ won second place, earning a $250 prize. Chubb’s BBQ won third place, and earned a $100 prize. Funky Que won fourth place and Mill Hill BBQ won fifth place. 

In the Amateur Division for Pork Ribs, Mill Hill BBQ took first place, winning $500. Wayside Grillers won second place, winning $250. Slop Hog BBQ won third place, earning $100. Big 10 BBQ won fourth place and Lakeside Church at Lake Oconee won fifth place. 

In the Pro Division, Pot’s BBQ won the grand prize of $1,000. In the Beef Tri Tip category, Pot’s BBQ won first place, earning $500, Bruce Want won second place, earning $250, and Tickled Pig BBQ won third place, earning $100. In the Pro Division Pork Rib category, M.C.’s BBQ Factory won first place, earning $500. Pot’s BBQ won second place, earning $250, and Tickled Pig BBQ won third place, earning $100. 

People’s Choice award went to SlopHog BBQ. 

“We are grateful to all our sponsors Wayside Electric, Southern Straws Cheese Straws, Sutton Mill Creek Syrup Co., Georgia Beef Board, Rock House Farm & Creamery, suppliers, competition judges and teams who came out to compete!” said Smith.  “As well as a number of other groups who supported, like Pine Street Market’s chef demo. This event would not be possible without a tremendous group effort! Next year will be the fourth year and we try to make it a little bigger and a little better every year! We can’t wait to see what next year brings.”

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