You’ve probably heard of our JoCo BBQ Trail – a self-guided culinary tour of Eastern North Carolina BBQ perfection.

You’ve probably even heard of Jerry Stephenson with the Redneck BBQ Lab – a ‘que competition master who has competed at the highest levels of bbq showmanship that the Kansas City Barbeque Society can offer… that would be the American Royale World Series of BBQ. 

But did you know JoCo is home to many other winning bbq competition teams? Lovers of ‘que in their own right, and we’d like to introduce you to a few. Kevin and Dana Peterson recently won the 2019 Whole Hog Barbecue State Championship and Ashley Wheeler won Best Sauce at the same competition.

Kevin poses in front of a grill, cooking at a North Carolina BBQ Competition

Kevin and Dana Peterson competing as Showtime’s Legit BBQ

1. How did you get started in the BBQ Competition circuit?

My wife, Dana, got me started in BBQ competitions.  She's an NC State grad and Wolfpack Club member, so she's die-hard NC State and when they had the Wolfpack BBQ Bowl benefiting the Kay Yow Foundation for their spring game in 2016, she talked me into entering the competition because I had "good bbq".  We had no idea what we were getting ourselves into and knew really fast when we arrived that we were the underdogs.  We ended up placing 6th and winning two taster choice awards and developed a love for competing.  It's been full speed ahead ever since.

2. What is your favorite thing about competing? Why do you do it?

Our favorite thing about competing is the fellowship.  We have met so many great people that have now become our friends.  This is also a way for us to give back to different communities and organizations.  The BBQ from the competitions is usually for a festival or fundraiser.  It's a way to be charitable while doing something you love.

3. How has being from JoCo or being based in JoCo effected your style of competition cooking?

Being from the eastern part of the state and based in JoCo, I've only known one type of BBQ and that's eastern North Carolina style, otherwise known as vinegar-based.  We had to learn to create a crowd-pleasing sauce, so we stuck to our roots with the vinegar-based sauce but toned down the heat just a little bit.

4. Other than the recent Whole Hog event, what are some other competitions you've competed in and/or won in?

We compete in every competition on the circuit, unless there is a duplicate that weekend, then we have to choose one to go to. I am now a two-time State Champion.  In 2019 we placed 1st in 5 competitions so far with 5 more competitions lined up for the season. 

5. Is there a place currently where people can taste your food or buy your sauces/rubs? Do you cater?

We do sell our sauce through our Facebook page and by direct contact.  Occasionally, we sell BBQ or Boston Butts for special occasions or holidays throughout the year.  If someone wants us to cater, we definitely will. 

Ashley Wheeler and two other men pose with their best bbq sauce award and grill

Ashley Wheeler competing as Smokin Black Jack’s BBQ

1. How did you get started in the BBQ Competition circuit?

I grew up watching and learning to cook BBQ from my grandfather, who cooked from age 16 until 86. He always cooked on wood and that is how I learned. My desire to continue the family tradition, and support from family, encouraged me to start competitive cooking. My brother-in-law and one of our friends joined me and created our team. We started cooking in local backyard events which led to us cooking for the North Carolina Pork Council; we have only been cooking in the Council for two years.

2. What is your favorite thing about competing? Why do you do it?

We really enjoy being able to cook and the friendships we’ve made. Everyone is friendly and willing to help each team out. It is a sort of family atmosphere. Our spouses and children have even gotten involved. The kids really enjoy!

3. How has being from JoCo or being based in JoCo effected your style of competition cooking?

None really.  Johnston County is based on an eastern vinegar-based sauce, which is what we use. Our biggest challenge was transitioning from cooking on wood to gas.

4. Other than the recent Whole Hog event, what are some other competitions you've competed in and/or won in?

We’ve competed in several but some highlights are winning the Pig in the Park Back yard event in Goldsboro, the Wilson Tobs’ Beer and BBQ Festival. We finished 7th out of 28 teams at the 2018 NCPC State Whole Hog Championship, bringing home 2nd place in people’s choice and 2nd place in blind taste.

5. Is there a place currently where people can taste your food or buy your sauces/rubs? Do you cater?

We do cater and have sauces available. Anyone who is interested can reach us on our Facebook page or 919-223-0405.

Cooked Whole Hog Pig on Grill