purple 7th place ribbon at Sip and Swine
Competitions,  Event Summary,  Proteins,  Recipes

Walking Onstage at Sip and Swine

We finally walked onstage at the 5th annual KCBS (Kansas City Barbecue Society) Sip and Swine event.

It was a weekend to remember since this is only our third KCBS competition.

The occasion was even more joyous because our granddaughter walked onstage with us.

Kicking off a new barbecue season

Held at Cool Ray Field in Lawrenceville, Georgia, the 5th Annual Sip & Swine event was well organized and a huge success.

Well known throughout the competition circuit, this event attracts some of the most recognizable names in barbecue, including Destination America BBQ Pitmaster judge, Myron Mixon.

Competing against 60 other professional cook teams was a tough way to start the new barbecue season, as well as, dealing with the tropical force winds Friday night.

Cooking under tents in Douglas
Douglas Airport GBA Competition Set-Up

The weather had us reminiscing about one particular former competition…

In 2014, we were at the Douglas Municipal Gene Chambers Airport for a Georgia Barbecue Association competition.

Friday night, just as pitmasters were putting on their meats, a dangerous thunderstorm advanced towards the tarmac.

Most of the craft vendors were gone, after setting up their tents.

Suddenly, the storm intensified into what we call a tornado.

The wind was whipping so terrifying hard, Doug was on one corner of our tent and JoAnn was on the other, just trying to keep it close to the ground.

The torrential downpour created a flood on the asphalt, ankle-deep.

After the sudden storm subsided, we discovered all the craft vendors merchandise and tents were scattered all over the adjacent field – or gone entirely.

It was then – and right there, JoAnn told Doug, she would never cook under pitch tents again.

The camper was bought shortly thereafter.



Sip & Swine Saturday

Thank goodness, the wind finally died down and Saturday was a warm, beautiful day.

A huge crowd came for the music, food, crafts, and barbecue.

Eighty-three teams participated in the “People’s Choice” competition.  Attendees paid $10 and receive 9 barbecue samples.

Every year, proceeds benefit The Home of Hope at Gwinnett Children’s Shelter. 

Despite this being the 5th year, Sip and Swine have already raised in excess of $200,000 for this worthy charity.

The nonprofit helps homeless children and their mothers by providing a safe place to stay, as well as, create Life Plans so they can confidently regain their independence.

Smokin J’s Barbeque Cook Summary

We did not experience any issues with “Abby II,” our Stump Smoker.

Everything went as planned, except for our chicken and the results proved, we still have some practice to do before our next KCBS event.

We want to thank the many friends and family who paid us a visit on Saturday.

We hope you liked the barbecue?  We encourage friends and family to come to any of our competitions.  If you do, we give you free barbecue!

It really was special to see Chris, Melissa, and our granddaughter, both Friday and Saturday.

We enjoyed a visit from the Musick’s, LeRae (her kids), Jeff,       and YouTuber’s Mike and Tam.

Mike got an exclusive look into Abby II – check out his video here:

Sip & Swine Results Summary

Last year’s Grand Champion, Atlanta BBQ Store returned to defend their title, however, they would have to settle for 14th place, as Angry Jack BBQ won the 2020 grand prize of $2,500.00!

GardenValley Smokers dominated the Backyard competition, winning first place in chicken and ribs; then, taking the Backyard Division Champion.

Chatter Box Cafe won first place in the People’s Choice competition; followed by 4 Legs Up and Hoggy Bottom Boys.

We were not in the top 20, as far as The People’s Choice, however, we did take home a 7th place ribbon in the professional pork division.

In case you purchased a sampling and want to know the team corresponding to the number you liked best – here they are:

People's choice

Abby and our pitmaster















Of course, we need to thank our collaborators, who help make it possible for us to compete on the barbecue and steak circuit.

Thank you:

D.C. Webster

Oakridge Rubs

Dixie Crystals

and BBQ Guru.

Our next cooking competition is an SCA event, Steak Cookoff Association, scheduled in April.

Come visit if you can!

Brisket Nachos

Despite our brisket not scoring well with the KCBS judges, we felt it was delicious and worthy of eating again and again.

After sharing a bit of it with our friends who visited, we brought home enough to throw together a delicious weekend dinner.

Brisket Nachos

Brisket Nachos

JoAnn Johnson
A great recipe to use up those brisket leftovers from a competition.
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mexican


  • 1/2 Tablespoon Olive Oil
  • 2 cups chopped, leftover brisket
  • 1 Old El Paso refried beans
  • 2 cups chopped romain lettuce
  • 1/2 cup chopped tomatoes
  • 1 shallot finely chopped
  • 1/4 cup chopped scallions
  • 1 cup freshly grated cheddar cheese
  • 1/2 cup fresyly grated Monteray Jack cheese
  • 1 cup warmed, Queso cheese dip
  • 1 bag Tostitios chips dispersed among servings


  • Spread Tostitos chips on serving platter, or on individual plates (25 chips on each serving plate)
  • Warm refried beans in a saucepan on the cook top, or microwave for 5 minutes, stirring every two mintues.
  • Prepare lettuce, tomatoes, scallions and cheese. Set aside.
  • In a 10"nonstick skillet, add 1/2 Tablespoon of Olive oil. Put on mediuam heat.
    Once heated, add the chopped shallot, stir frequently. Cook for apporoximately 3-4 minutes. Do not let it burn.
  • Add chopped brisket to the skillet. Heat through, stir occassionaly.
  • While brisket warms, heat up the queso cheese dip in the microwave for approximately 60-90 seconds.
  • Remove brisket from heat and prepare portions.
  • Spread a layer of refried beans on top of each nacho portion.
  • Spread the warmed brisket & shallot mixture on top of the beans.
  • Drizzle on a layer of queso cheese dip, followed by a layer of the shredded cheddar and Monteray Jack cheese.
  • Place each plate portion in the microwave for 35 seconds to force the cheeses to melt together.
  • Remove from microwave and top with lettuce, scallions and tomatoes.
  • Serve with sour cream or guamole on the side.
Keyword brisket, Nachos



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