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Maryland Teams Grill to the Top in Fifth Keystone Classic Barbeque Championship
10/7/2012

Harrisburg – Maryland teams Black Cat BBQ and Pepper Monkey BBQ took top honors in the fifth-annual Keystone Classic Barbeque State Championship Oct. 6 at the Keystone International Livestock Exposition in Harrisburg.

Jack and Jenny Windsor of Severna Park, Md., are the proprietors of Black Cat BBQ.

Second place team Pepper Monkey, with head cook Joel Matteson, is based in Shady Side, Md.

Third place team Wilbur’s Revenge, headed by chief cook David Marks and based in Collegeville, Montgomery County, received the Pennsylvania State Cup. The cup is awarded to the top placing Pennsylvania team that is a member of the Mid-Atlantic Barbecue Association (MABA).

Festivities started Friday night with the Hoss’s Steak and Sea House and Pennsylvania Beef Council Great Ground Beef and the Weaver’s Best Bologna contests. Celebrity judges including Agriculture Secretary George Greig joined Kansas City Barbecue Society-sanctioned judges in evaluating the entries.

“This contest helps bring KILE full-circle, showing Pennsylvanians the agriculture industry from farm gate to dinner plate,” said Greig. “These competitors are true barbeque masters – skilled and creative. They keep this barbeque competition successful and are a great component of KILE.”

Saturday events included the Kansas City Barbeque Society Pennsylvania state championship. Winning teams qualify for an invitation to the American Royal World Series of Barbeque in Kansas City, Mo., and for a chance to be invited to the Jack Daniel’s World Championship Invitational Barbeque.

Teams in the society events competed in four main categories: chicken, pork ribs, pork and brisket. In combining the scores for these categories, Black Cat BBQ received the highest total points, earning them a national contest berth.

The people’s choice Best Legs in Town competition featured 38 teams competing for the “Leg Lamp” trophy. The public could sample barbeque legs and vote for their favorites. Porter Mac’s, with head cook Tim McMaster of York, York Co., took first place honors in the competition. The team’s wings were labeled number 26 in the competition.

Teams arrived Friday morning and began barbequing preparations, arranging the cookers, ingredients and preparation areas. Barbequers spent the night at the complex, in accommodations ranging from sleeping bags to motorhomes.

They began firing their smokers Friday evening. Potential entries hit the grates early Saturday morning. While some exhibitors “fast cook” their barbecue, the process still takes a minimum of six hours; others prefer a slower cooking.

A panel of certified barbecue judges based their decisions on appearance, taste and tenderness of the meat. 

The top five in each category were:

Chicken
1st – Black Cat BBQ
2nd – Wilbur’s Revenge
3rd – Chili Dave BBQ
4th – Pig Headed
5th – Fire & Spice

Pork Ribs
1st – Black Cat BBQ
2nd – Pequea Pullers
3rd – Pepper Monkey BBQ
4th – Philly Blind Pig BBQ
5th – Dr. Butts BBQ

Pork
1st – Bar-B-Que Mayham
2nd – Smokin Gnome BBQ
3rd – Wilbur’s Revenge
4th – Hawg Nation BBQ
5th – Redneck Caviar

Beef Brisket
1st – Philly Blind Pig BBQ
2nd – Hawg Nation BBQ
3rd – Flying Porkers
4th – Pepper Monkey BBQ
5th – Christmas City BBQ

Hoss’s and Pennsylvania Beef Council Great Ground Beef
1st – Black Cat BBQ
2nd – Who Are Those Guys?
3rd – Lips & Hoovz BBQ
4th – A 2 Z
5th – Cruzen 2 Q

Weaver’s Best Bologna
1st – A 2 Z
2nd – Bar-B-Que Mayham
3rd – Dr. Butts BBQ
4th – Pig Pen BBQ
5th – Christmas City BBQ

Dessert
1st – Flying Porkers
2nd – Pepper Monkey BBQ
3rd – Herding Smoke
4th – Pig Pen BBQ
5th – Lo’-n-Slo’ BBQ

People’s Choice Bell & Evans Best Legs in Town Trophy
Porter Mac’s

Overall Winners
1st – Black Cat BBQ
2nd – Pepper Monkey BBQ
3rd – Wilbur’s Revenge
4th – Philly Blind Pig BBQ
5th – Christmas City BBQ
6th – Smokin Gnome
7th – Little Lukes
8th – Checker Flag 500 BBQ
9th – Tasty Licks BBQ
10th – Hawg Nation BBQ

The Keystone Classic Barbeque Contest is sanctioned by the Kansas City Barbeque Society, the largest organization of barbeque enthusiasts in the world, with more than 10,000 members. For more information about the society, visit www.kcbs.us.

The Keystone International Livestock Exposition is the largest livestock show on the East Coast with 1,500 beef cattle, 500 horses, 1,000 sheep and 500 swine exhibited by producers from 31 states. The show is open to the public with free admission and parking. For more information and a complete show schedule, visit www.keystoneinternational.state.pa.us.

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