Judging the Jack Daniel’s Invitational Barbecue is not just a seat at the table. It is a front-row view of how the world’s best teams win, how flavors evolve, and how tradition and Tennessee whiskey fuel an entire town for one unforgettable weekend.
Table of Contents
Lynchburg sets the stage
Champion pitmaster Christie Vanover spent the week in Lynchburg for the 36th Jack Daniel’s Invitational Barbecue, where she served as a judge and soaked in the scene of teams from across the United States and abroad.
“It is one of my favorite places on Earth,” Vanover said. “The Jack Daniel’s family has become family to me.”
The first stop was Wednesday’s Champions Dinner at Miss Mary Bobo’s. Former world champion Chris Schafer of Heavy Smoke Barbecue cooked baby back ribs, beef ribs and sides, dedicating the menu to the late Ercole of Uncle Pig’s Barbecue.
“Sharing that meal while remembering a champion captured what this weekend is about,” Vanover said.
Before dinner, a cocktail hour with Master Distiller Chris Fletcher included a drawing for rare bottles. “I pulled a Coy Hill,” she said. “It is a high-proof gem. Someone offered me $500 the next morning, but I kept it and had Chris sign it.”
Walking the grounds, checking the field
On Thursday, Vanover toured the competition area as teams set up.
“Everyone here earned their way in,” she said. “You feel the intensity even before the pits are hot.”
A side trip took her to Big Bob Gibson’s in Decatur for smoked chicken dunked in Alabama white sauce and a pie that surprised even a seasoned judge. “I had no idea the pies would be that good,” she said. She also experienced her first Buc-ee’s. “Now I understand the hype.”
The night ended with a concert by country artist Redferrin. “His ‘Jack and Diet Coke’ song hooked me, then I binged the rest on the flight home,” Vanover said.
Friday’s ancillaries test skill and storytelling
Friday launched with two ancillary contests.
“In the cocktail competition, teams had to use seven set ingredients, including Jack Daniel’s Bonded,” Vanover said. “Flavor matters, but so does the oral presentation. You have to sell the story.”
At the same time, the “I Know Jack” mystery-box cookoff challenged teams to build an entree, two sides and dessert. “Certified Angus Beef ground beef was the surprise protein,” she said. “The creativity ranged from tortillas to burgers. It is where you see global styles shine.”
A rare barrelhouse taste
Vanover joined a private session on production and tasting.
“We rode through the woods to a barrelhouse and pulled Jack Daniel’s rye straight from a 2018 barrel,” she said. “Watching it flow into the bottle on the fourth floor was unreal. Moments like that deepen your appreciation for the craft.”
Sunset on Barbecue Hill capped the day. “I always sit for an hour with no phone, just conversations, music and that view,” Vanover said. “It is magical.”
Inside the judges tent
Saturday’s judging drew more than 100 judges, including Hall of Famers.
“We sign our Jack aprons, take the oath and get to work,” Vanover said. “Seven categories means pacing yourself.”
Chicken trends shift
“Chicken has evolved,” she said. “At my table I saw four boxes with legs and two with thighs. White-meat wings showed up as singles in four boxes. That is a strategic risk, but judges score only what is in front of them.”
Ribs, pork and brisket
“Ribs were classic four-on-four or five-on-five,” Vanover said. “Pork was the star. Money muscle, chunks and pulled were dialed in. I scored several nine-nine-nine boxes. Brisket slices dominated. Only one box turned in burnt ends.”
Dessert delivers perfection
“Dessert was loaded with cheesecakes, citrus pairings and a chocolate peanut butter cake I could not stop tasting,” she said. “Fourteen desserts earned perfect 180s. Ties break on the sixth judge’s score, then a computer draw if needed. It can feel brutal when first and third share the same numbers.”
Crowds, live fire and results
Outside the tent, the public milled through vendor queues and a live-fire tasting village hosted by Vanover’s partners at Duraflame, Cowboy and B&B.
“They served whole hog, rice, charro beans and more,” she said. “It showed what live fire can be beyond turn-in boxes.”
Ninety teams competed, including 22 international squads representing 19 countries.
King’s BBQ Team from Florida earned Grand Champion with a 710. Bogs Hog Barbecue was Reserve Grand with a 704. International teams tallied 17 top-10 calls, including first in cocktail and dessert. Australia’s Grillas in the Mist placed eighth overall. Canada’s Smellaque finished sixth.
Why the Jack matters
“The Jack Daniel’s Invitational Barbecue is where tradition meets world-class execution,” Vanover said. “You learn, you connect and you leave inspired to cook better. I already cannot wait to go back.”
