CORBIN — While rain deterred the crowds, it did not put a damper on the spirits of 49 teams of professional and amateur grillers who spent the weekend making signature dishes of chicken, ribs, beef brisket, and pork.
“The turnout was exceptional for its first year,” Grills Gone Wild Organizer Travis Moody said. “Fifty teams is rare. We would usually expect half that.”
Moody said that Grills Gone Wild was going to be an annual event, and had the potential to become a Laurel County tradition.
Pictured: Dean Wertz with the team Slow Smokin’ Great Tastin’ BBQ prepares a beef brisket to be judged. The brisket was slow-smoked, which Wertz said was unique at the competition. Wertz and his teammate John Bartee have been grilling professionally for three years.