Rocky Top Barbeque claims its second Blue Ridge BBQ & Music Festival Grand Championship in three years, and its second Grand Championship in two consecutive weekends, having won the Sam’s Club National BBQ Tour event just last weekend in Asheville, N.C.

The husband and wife duo, Walt and Rebecca Moulton—along with 15-month-old daughter Mia—hails from Jonesborough, Tenn. En route to the championship, they captured first place in two of the four required meat categories. In chicken they had a score of 180 and in ribs they got a “perfect” 180. Walt explained that six judges score the meats and the low score is discarded so that, typically, only five judges’ scores are considered for the final outcome. But in the case of today’s ribs competition, Rocky Top got the highest possible score from all six judges.

“It feels real good to win,” Walk said, “and especially good to have the two 180s.” He added that they knew they had cooked well this weekend.

This year’s Reserve Grand Champion (second place) also captured the coveted “Governor’s Cup,” awarded to the highest scoring North Carolina team. Two Old Men and a Grill from Bessemer City, N.C., took both honors and so owns the bragging rights which rightfully belong to the North Carolina State Championship team. Pitmeister Bob Roberts and his wife were the Grand Champions at the Tryon event in 2012.

Third place went to The Blue Bloods from Hammond, La., led by David Mauro.

A Hendersonville, N.C., team, Midnight Burn, led by Kim Hicks, was runner-up in the North Carolina State Championship rankings and was also the fourth place winner overall.

Approximately 80 teams competed in this 22^nd annual Blue Ridge BBQ & Music Festival.

Top five places

Overall:
Rocky Top Barbeque, Walt and Rebecca Moulton, Jonesborough, Tenn.
Two Old Men and a Grill, Bob Roberts, Bessemer City, N.C. (also Governor’s Cup winner)
The Blue Bloods, David Mauro, Hammond, La.
Midnight Burn, Kim Hicks, Hendersonville, N.C.
Moyers Competition BBQ Team, Jeremy Moyers, White, Ga.

Chicken:
Rocky Top Barbeque, Walt and Rebecca Moulton, Jonesborough, Tenn.
Redneck Scientific, Jerry Stephenson, Clayton, N.C.
Two Old Men and a Grill, Bob Roberts, Bessemer City
Wild Bunch Butt Burners, John Swift, Atmore, Ala.
3 Eyz BBQ, Dan Hixon, Owings  Mills, Md.

Pork Ribs:
Rocky Top Barbeque, Walt and Rebecca Moulton, Jonesborough, Tenn.
Midnight Burn, Kim Hicks, Hendersonville, N.C.
Checkered Pig, Tommy Houston, Martinsville, Va.
The Blue Bloods, David Mauro, Hammond, La.
Moyers Competition BBQ Team, Jeremy Moyers, White, Ga.

Pork:
Hambones by the Fire, Rick Hamilton, Yorktown, Va.
Two Old Men and a Grill, Bob Roberts, Bessemer City
Hot Wachula’s, Matt Barber, Lakeland, Fla.
Swine & Shine BBQ, Jim Lloyd, Braselton, Ga.
Bub-Ba-Q, William Lattimer, Woodstock, Ga.

Brisket:
Wicked Que, Jeffrey Campbell, Watkinsville, Ga.
Moyers Competition BBQ Team, Jeremy Moyers, White, Ga.
Bubba Jacks, Jack Chavis, Jr., Indian Trail, N.C.
3 Eyz BBQ, Dan Hixon, Owings  Mills, Md.
Bald Hawg BBQ, Andrw Cloer, Simpsonville, S.C.

Other – Whole Hog:
Boonetown BBQ, Jeff Lamont, Boone, N.C.
Culture on the Cob, Richard Ohrstrom, Tryon, N.C.
Texas Rib Rangers, Bill Milroy, Denton, Texas
Kings Cooking, Chip Davis, Shelby, N.C.
Oink, Cackle and Moo, Donnie Weddington, Tullahoma, Tenn.

 

– Submitted by Brenda Bradshaw