Saturday, September 14, 2013
Amazing smells wafted through the air at Atlantic Station in Midtown on Saturday. Teams from all over the city, state, region and nation, both professional and backyard chefs (read amateur), showed up on Friday to start slow cooking their entries for the fifth annual Atlanta Bar-B-Q Festival. Teams such as Hogz Gone Wild, That’s How It’s DONE Son, Nice Rack, Uncommon Q, A Rubdown and a Smoke and 45 others cooked, smoked and grilled through the night as thousands of people came out to get a taste of barbeque done right. The teams were judged in four categories, chicken, ribs, pulled pork and brisket on appearance, taste and texture by judges whose cumulative experience spans hundreds of years.
A 120 pound whole hog sits in a smoker during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Tyrone Hawkins checks on a whole hog on the smoker during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Bob Williams, one of the numerous judges at this year’s competition, takes a bite of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Kevin Ness (right) takes a look at the Atlanta Bar-B-Q Festival pamphlet as Rachel Beauchamp takes a sip of her beer at Atlantic Station in Midtown on Saturday, September 14, 2013.
Andy Brent (left) with the Meat Militia team cuts a rack of spare ribs as his wife Jana searches for the best ones during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Jonathan Timmons with the Hogz Gone Wild team checks a rack of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Spare ribs sit on a cutting board during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Randy Landfried with the That’s How it’s DONE Son team pulls a rack of spare ribs from a Big Green Egg during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Andy Brent with the Meat Militia team cuts a rack of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Richard Hall (right) and Richard Slaton with the Blurred Lines team work on their entries before taking them to the judges during the Atlanta Bar-B-Q Festival in Midtown on Saturday, September 14, 2013.
Wanda Gorges, one of the numerous judges at this year’s competition, takes a look at a plate of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Randy Landfried with the That’s How it’s DONE Son team sauces a rack of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Chalk drawings adorn the parking lot at the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Bob Williams, one of the numerous judges at this year’s competition, takes a bite of spare ribs during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
August Prince (right), Ed Barnes, Stefan Woulfin and Jeremy Jenkins prepare pulled pork for the Nice Rack BBQ team during the fifth annual Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Zachary Link uses forks to put the finishing touches on his pulled pork during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Will Renfron works on his pulled pork before taking it to the judges during the Atlanta Bar-B-Q Festival in Midtown on Saturday, September 14, 2013.
Corey Sutton places a rack of spare ribs into his smoker during the Atlanta Bar-B-Q Festival at Atlantic Station in Midtown on Saturday, September 14, 2013.
Hi Johnathan,
I just stumbled upon the photos you took of me last year at ATLBBQFEST. Let me know if you approve of me linking your website on our team webpage and on Facebook. I wouldn’t post your work, just the link to your page.
Thanks,
Randy