Insider Scoop: Weddings in the Woods

{Insider Scoop}

  Weddings in the Woods

On December 5^th, the Dead End BBQ Catering team and I woke up bright and early to prepare for our first wedding showcase of the season.

Weddings in the Woods: an escape to a place where wedding dreams come true.

Let me just say that we couldn’t have asked for a more perfect morning: crisp winter air and the sun was shining. With a venti Starbucks coffee in hand and the catering van packed to the brim, we made our way down the winding roads to the showcase site: Butterfly Gap Retreat.

Ranked one of Southern Living Magazine’s Best Places to Stay in the Smokies, Butterfly Gap Retreat is the perfect destination to escape to on your wedding day. Nestled in the woods of Blount County, BGR offers the secluded, outdoor feel with all of your modern amenities. If you haven’t visited this stunning hideaway, I highly recommend browsing their website or giving Mandy & Laura a call.

As we pulled into the drive, our friends were already getting the Studio set up. Charity Honeycutt, owner of Honeybee Events, transformed the open layout of the Studio into a display of fairytale-like tablescapes with the help of Campbell Tent & Party Rentals. 

The combination of soft pastel hues and ornate golds brought an element of sophistication and femininity to each setting. The dark wood dining tables and green accents brought the rustic warmth of the outdoors into the reception space.

Beautiful floral centerpieces from Sassafras adorned each table. Sassafras owner Ally King, arranged stunning designs highlighting soft pinks and deep reds. Ally offers everything from centerpieces to bouquets so be sure so visit her website.

By 11am, guests started arriving. Mothers with daughters, couples and best friends roamed the Studio stopping to talk with some of our friends in the business. Ashley Kent, from Barre Belle Yoga & Fitness, touched on the importance of health as couples embark on this new chapter of life. Located in the 100 Block of Gay Street, Barre Belle offers a variety of classes including barre and BUTI yoga to get you photo ready on your wedding day. Bridal pricing is available and it would be the perfect group activity for the bride and her bridesmaids.

DJ Ryan Ray with Special Notes Entertainment livened up the atmosphere with an array of musical stylings from motown to Michael Bublé. One thing I love about Special Notes is their diversity. Music is a huge part of the reception. It brings everyone together. You've got to make sure that you have tunes for all generations to get up and get down to. 

Guests slowly made their way to the back room, entranced by the aroma of East Tennessee's best barbecue. Now, of course I am biased, but what truly makes Dead End BBQ stand out in the catering world is our high quality of food and attention to detail. 

We created Weddings in the Woods in order to transport our clients to their wedding day. To the sounds, the smells and the tastes of the most magical day of their lives. Food is an essential part of planning a reception. 

And even more essential is tasting the food before your hire a caterer.

Intimate tastings like Weddings in the Woods allow our potential clients to sample every dish we offer and get a feel for our style of service without the pressure of a large wedding expo. 

I am so grateful to everyone who participated and made the event possible. We already knew y'all were amazing professionals but now you're friends.

And to the newly engaged, whether we become a part of your special day or you chose another path, I wish each one of you stress-free planning in the months to come and a reception like you've always dreamed of. And if things get too crazy along the way, I'll have a bowl of pimento macaroni and cheese waiting for you.

Best Wishes & BBQ,

Marlowe Whittaker

Catering Sales Manager

Smokehouse to Vineyard: It's Tailgating Time In Tennessee!

{Smokehouse to Vineyard}

      It’s Tailgating Time In Tennessee...

Ahhhhhh. College football season is in the air. For at least the next 16 weeks, college football fans have the pleasure of following their favorite team in a quest for glory. A few teams played their first game last week. SEC play starts Thursday night, but most importantly, my beloved Vols play this Saturday. It’s one of the most highly anticipated seasons in recent memory, and I for one can hardly wait to see what the future holds. But we all know that college game day is about more than the game of football. It’s also about the tailgating, and no one does it better than we do in the South.

For the 2015 football season, SEC teams dominate top college football best tailgating/best atmosphere rankings. Bleacher Report has 10 SEC teams in the top 25, 7 in the top 10. Tennessee ranks 4^th. USA Today has five SEC schools on its top 10 list, with Tennessee also ranking 4^th. NFL.com has the Vols tied at 15, with six other SEC schools in the top 15. Southerners know how to throw a party. In the South, tailgating comes second to only one other social event – a wedding.

So what makes a good tailgate party? 

That’s simple: family, friends, great drinks and even better food. 

A tailgate in the South wouldn’t be a tailgate without the wide array of food. LSU fans are famous for their unique Creole and Cajun dishes, while Texas A&M fans brag about their grilled fare. But here in Big Orange Country, we live and die by our barbeque. Some fans set up as early as the night before, smoking their favorite meats and treats overnight. Others start early morning doing the same. But the best of the tailgaters know the secret to an easy and enjoyable game day: bring in the Dead End. They have game day packages that appeal to any budget and any amount of people. Whether a “small” gathering of 20, or any multiple of that, there’s something for everyone. From smoked meats and sides, to appetizers and veggie trays, Dead End Barbeque has it all. Just be prepared for the visiting fan that stops by and chats a while. Here in Knoxville, we are well-known for our Southern hospitality. Don’t disappoint.

Let’s not forget the accompaniment to any good Dead End meal – the vino. 

Oh, I’m sure you’ll have your sodas, ice teas, bottled waters and cold brew, but don’t forget those of us who enjoy a refreshing glass of wine. Wine can be the perfect accessory on a warm game day. Whether you order the pulled pork, pulled chicken or smoked sausage, you can’t go wrong with glass of sangria. I recommend the Plaza Real Sangria from Spain. Made from Spanish grapes, this tastes like the real thing. It is subtly sweet, not overpowering, with hints of dark cherry, blackberry and wild strawberry.  Keep it simple by making a batch. Pour an entire bottle or two in a pitcher, adding frozen mixed berries to keep it cold. Pour over ice in your favorite glass and top with club soda for a little fizz. It’s that easy. 

Another great choice is single-serving, or .187 bottles of Prosecco, Italy’s version of bubbly. My favorite is Riondo Prosecco. It’s perfect for game days because it has a screw cap, and it’s small enough to fit in any cold beverage cooler. This light-bodied Prosecco is slightly sweet and bubbly, with hints of fresh fruit and a clean, delicate finish. Riondo would pair perfectly with the Dead End BBQ Meat & Cheese Tray or the Dead End BBQ Fruit Tray. Lastly, since most tailgates tend to get a little spicy, I would also recommend having a medium-sweet Riesling. My favorite is Blufeld Riesling from Mosel, Germany. This Riesling is semi-sweet, but has enough acidity to cut through sweetness, making way for another glass. It comes in a classic blue bottle, and like the Riondo, has a screw cap. This would be perfect with the Dead End BBQ Buffalo Chicken Dip or any meat with the spiciest sauce you can handle.

There’s nothing quite like game day in the South. Not much compares to spending a day with family, friends and sometimes strangers, enjoying the simple things in life: football, fellowship and great food. I hope you enjoy this season, and I hope that as you follow your team on its quest for glory, that you take the time to enjoy some Dead End Barbeque and some Vino! 

-Kim

Smokehouse to Vineyard: Southern Roots

{Smokehouse to Vineyard}

      A George’s Blog Series

Growing up in the South, I am no stranger to barbecue. At every family reunion, summer shindig and pool party, some type of barbecue was on the table. Even the rehearsal dinner for my wedding involved a smoked pig, and that dinner served to join a Tennessee and a Kentucky family together for better or for worse. Believe me, after watching some games together, that dinner is still much appreciated!

My family is definitely not the only Southern kinfolk to enjoy each other’s company while eating some barbecue. In colonial times, pigs were a low-maintenance, low-cost way to feed a family. Much more pork was consumed than beef, and every piece of the pig was used for food in some way. Southerners had created a self-sufficient food supply, which became a source of pride for many. They rarely exported their product north, wanting to keep this Southern tradition to themselves. Soon, pig slaughtering became a time of celebration, with the family doing the butchering inviting their neighbors over to have a little fun and a lot of barbecue. However, the only thing missing was the Vino.

As barbecue restaurants continue to move from the picnic table to a more upscale venue, a pairing in addition to the traditional beer is needed. According to The Bounty Hunter Wine Bar and Smokin’ BBQ restaurant in Napa, California, “Pigs with Pinot” is the first rule of thumb. Pinot Noir can be an excellent pairing choice, especially since Pinots tend come in many different styles. Originating in Burgundy, France, but grown in regions all around the world, Pinots are most usually light to medium bodied, with light flavors of cherry, raspberry and mocha.

California Pinots from Sonoma, Los Carneros and Napa are a few of my favorites. If you like Sonoma wines, try the 2012 Don & Sons 100% Pinot Noir from the Sonoma Coast. It exhibits an inky ruby color and has aromas of wild strawberry, with a hint of vanilla. Its silky texture and lively tart raspberry flavors pair perfectly with smoked pork. Add a raspberry, chipotle bbq sauce and it’s even better. The 2013 Black Stallion Pinot Noir from Los Carneros is 97% Pinot with a little Syrah and Zinfandel added. In contrast to the subtlety of the Don & Sons, Black Stallion is voluptuous and full of rich flavors and soft tannins. Due to its pronounced acidity and subtle minerality, this wine goes well with the heavier and fattier part of the smoked pig.

For something in the middle of Don & Sons and the Black Stallion, try the 2012 Aquinas Pinot Noir from Napa Valley. This wine has 90% Pinot Noir with a little Petite Sirah and Grenache added. With a lively acidity, this wine pairs well with just about any part of the pig.  Aquinas is full of cranberry and raspberry tart flavors which is balanced with subtle clove and toasted marshmallow flavors.  The tannins of this wine are perfect with Dead End’s smoked bologna or burnt ends.

If you are looking for a perfect everyday Pinot pairing, try the Smoking Loon Pinot Noir. With a little more sweetness than the other three suggestions, this one is perfect with a Dead End appetizer, barbecued entree or for simply sipping with a group of friends on the patio. Both locations offer this one, so try it next time you are there.

Following the great Southern tradition of celebrating with friends and neighbors over barbecue, next time you’re near a Dead End BBQ, grab a seat on the patio and order your favorite dish. Invite your friends to join you, or make new ones while you’re there. Most importantly, don’t forget to ask your server for excellent pairing suggestion! 

-Kim

Smokehouse to Vineyard: Red, White & 'Cue

{Smokehouse to Vineyard}

      A George’s Blog Series

When you think of barbecue, I bet more than likely you think of beer. But with the growing popularity of wine and with more affordable wines getting better and better, you might want to start thinking Vino.  

Across the country, a variety of cities and wineries are promoting the marriage of wine and barbecue. Napa does a Pigs and Pinot festival, while Sonoma hosts a Wine Country Big Q event. Schooly Mountain State Park in New Jersey hosts an annual event, as does Ohio with the Taste For Summer festival at Clary Gardens. Closer to home, Chateau Morisette winery in Virginia hosts a weekend BBQ and wine festival with concerts and fireworks.

At Dead End BBQ, it is well known that wine and barbecue are a match made in heaven. With that in mind, and with the 4^th of July being the biggest holiday for backyard barbecues, here are a few suggestions to help the wine lovers out there.

If you’re going the traditional route with smoked pork, try a dry Rose, like the Herencia Altes Rosat from Spain. It has little residual sugar, which lends itself to a light sweetness, but with great acidity and fresh fruit flavor. If you prefer a red, try an earthy blend like Bogle Essential Red from California. This blend is a mix of Old Vine Zinfandel, Syrah, Cabernet Sauvignon and Petite Syrah. It’s earthy, rich, rip and luscious.

If you’re throwing some ribs on the smoker or grill, they pair amazingly well with a smoky, spicy Syrah. I suggest the Klinker Brick Farrah Syrah from Lodi. It’s full bodied with a balance of smoky oak, spice and earthy fruit that will stand up to barbecue ribs.

If smoked sausage is a staple at your 4^th of July get together, open a Zinfandel, and not just any Zinfandel, but I suggest Haraszthy Amador County Zinfandel from California. This is a manager favorite at Dead End Maryville, and is one of the best sellers. 100% Zinfandel, it’s rich yet subtle, and it has a perfect balance of dark fruit, vanilla, oak and white pepper spice. It will bring out all the flavors of the smoked sausage.

Finally, you may want to go all out at your barbecue and offer the beef brisket with burnt ends. This is my personal favorite. Brisket done right has tons of flavor and it needs a wine that will stand up to what is has to offer. Try a full-bodied Cabernet like Rodney Strong Sonoma or Alexander Valley Cab or even a Chilean Cabernet like Root 1 Cab. While Rodney Strong is rich with subtle tannins, Root 1 is typically more earthy and medium-bodied with stronger tannins.

Even though these are great suggestions and I have tried every one of the pairings, you can never go wrong with your favorite wine. Just remember to pair your wine and food, body to body – lighter wines with lighter foods and full-bodied wines with richer foods. Hopefully after these pairings, instead of reaching for a beer at your barbecue, you find yourself reaching for a glass of Vino!

-Kim Kallenberg

Knoxville Beverage Company

Dead End BBQ Maryville Wine Dinners

{Dead End Wine Dinners}

     

You’ve got to be thinking…wine and barbecue??? Together???? No way.

Well the team at Dead End BBQ Maryville is pairing our smoked fare with wines from across the world and let me tell you, it’s a match made in heaven.

Each month, General Manager MacLean Bell and Manager Levi Beckelhimer meet up with our local wine distributor to plan for one of the most unique events in the area.

Dead End Maryville’s monthly wine dinners started out showcasing our traditional barbecue and pairing them with the perfect wine that we offered in the restaurant. It was a great way to educate guests on which wines complimented pulled pork best versus sliced brisket.

After 5 months of dinners and featuring every item on the menu, MacLean and Levi took their culinary prowess one step further and went off menu. Since March, they have been cooking up a five course meal, consisting of seasonal foods and smoked meats that will blow your mind. They have even expanded their wine pairing selection.

I attended last night’s dinner, anxious to see what new dishes the team had come up with. The previous wine dinner in April, with the watermelon gazpacho and smoked sausage skewers drizzled with chimmichuri sauce would be pretty hard to top.

The evening started off with a cold, smoked corn and buttermilk soup with pickled peppercorns. It was paired with the Bonterra Sauvignon Blanc which balanced out the intense spiciness of the soup. 

Second Course

The second course was a smoked salmon filet, glazed with our peach moonshine barbecue sauce and served on a mushroom and potato gratin. It was paired with the Zin Phomaniac Lodi Zinfandel.

I was only half way through and I was already starting to get full (mind you, the portions are huge and the wine glasses are filled to the top).

Out came the third course; a plate of beautiful St. Louis style ribs atop parmesan roasted cauliflower. The ribs tasted like they were fresh out of the smoker and were paired with the Filus Malbec from Argentina.

Fourth Course

A palate cleansing melon sorbet was served before the fourth course to prep our taste buds for the awesome dish to come. And honestly, with it being 96 degrees outside, I could have eaten a whole bowl of the sorbet and called it a day.

But I moved forward and graciously accepted the coffee and pepper crusted tenderloin that was set in front of me. The tenderloin was topped with a pineapple chutney and accompanied with fingerling potatoes and snow peas. It was paired with the Natura Carmenere from Chile, which is one of Levi’s favorite wines.

And for the finale, a goat cheese panna cotta served with marinated strawberries. They chose to pair this dessert with the Vilacetinho Vinho Verde, which was light and fresh to round out the dinner.

As usual, I left the dinner in awe and full. I am so lucky to work with such an amazing group of people like MacLean and Levi. They have created an exceptional experience that not only celebrates our style of barbecue, but it shows that barbecue knows no limits. They are always innovating and their hard work shows as every dinner continues to sell out.

If you are interested in receiving email notifications about upcoming dinners, please email Levi Beckelhimer at levi@deadendbbq.com

For more photos from the wine dinner, please check out our instagram and facebook.

Best Wishes & BBQ,

Marlowe Whittaker

Catering Sales Manager

Meet The Team Series: Neal Kelly

{Meet The Team}

      A George’s Blog Series

Neal Kelly

General Manager - Dead End Knoxville

Years Employed at Dead End: 4+ Years

Where Are You From: Boston, but I have lived in Knoxville and East TN for almost 30 years.

Tell us a little about yourself…

I’ve been in the restaurant business most of my professional life. I worked for OSI (Outback Steakhouse and Bonefish Grill) for 17 years. I grew up in Miami and attended high school in Atlanta. For college, I went to Emory University. I began my restaurant career working for Steak and Ale for 10 years, most of that time in Johnson City. Before joining Dead End, I had the tremendous privilege of helping Bill Regas and his family close Regas Restaurant.

When you are at work, what is your “go-to” meal?

The sausage and cheese appetizer.

What is your favorite saying that has been posted on the Dead End Sign?

“Show HIM how much you love HIM. Let us cater your wedding!!!”

Share a memorable experience you’ve had during your time at Dead End…

A couple of years ago, a travel crew with a television station from The Netherlands came to Tennessee to produce an episode highlighting Tennessee. They chose Chattanooga for Civil War history, Nashville for music and Knoxville for barbeque. We were the restaurant chosen to represent Tennessee Barbeque!!! The crew was fun and everyone had a great time. That was the day Dead End BBQ went INTERNATIONAL!!!

Meet The Team Series: Jennifer Smith

{Meet The Team}

      A George’s Blog Series

Jennifer Smith

Catering General Manager

Years Employed at Dead End: 4 Years

Where Are You From: Born at St. Mary’s in Knoxville, TN. Raised in St. Augustine, FL.

Tell us a little about yourself…

I am the proud mother of two beautiful children, Andrew and Naomi. My husband Richard and I met 16 years ago, starting our family right away. We are raising our children at our home in Seymour, TN.

My first job, at 15 years old, was a cashier at Winn Dixie. It was then I knew I had a passion for customer service. I couldn’t wait to go to work to see my “regulars”. 

My first job as a server was at Cracker Barrel.  It was probably the best place for me to begin my serving experience. The training is very strict and by the book. The support by the management and the staff prepared me for my future in the service industry.

I have worked in the food/ customer service industry ever since; 12 years for the same corporation. I have made lots of professional relationships and many friendships, including my best friend (and most importantly), my husband Richard.

In 2011, I was offered the opportunity to work for Dead End BBQ. The General Manager, Neal Kelly, was someone that I had previously worked many years for. He is the best in the business, so I knew this was the right decision. The position that was opening was in the catering department for sales. I had never worked in catering, but was excited to try something new.

During the first year, I focused on new customer relationships to grow our business. This was more exciting than I could have imagined! Not only did I help increase the profit of Dead End, but I found many new friends in the business while doing it.

I am now working my fourth year at Dead End BBQ. The catering department has grown and evolved tremendously. I am currently the General Manager of Catering for Dead End BBQ. I manage both of our locations in Knoxville and Maryville.  The best part of my job is that I have the best team EVER to work with.

When you are at work, what is your “go-to” meal?

This is a hard one!! I never have a hard time deciding on a meal at Dead End. I love everything. The Sliced Beef Brisket is the best I’ve ever had. The Smoked Wings are my favorite appetizer. And the Beans & Smoked Sausage is MY FAVORITE side. I definitely recommend having them on every plate you eat.

What is your favorite saying that has been posted on the Dead End Sign?

“Don’t make the same mistake TWICE… Let us CATER your Wedding!”

Share a memorable experience you’ve had during your time at Dead End…

One of my most memorable experiences involves catering at a UT Tailgate. I bet you can imagine the many stories that I could tell. 

It was a crazy day on UT Campus. We had several deliveries & events for the BIG GAME. We dropped off food to a local liquor distributor’s tailgate, set up on top of the parking garage next to Thompson Boling Arena. The wind was moderately blowing, but the drinking pace was much faster J So, I set the food up in heated stands and I told the client that I would return close to kickoff to pick up the equipment.

Boy, was I surprised when I got back!!!  The food table was drenched…and black…. and burnt!!!  

I asked what had happened.  The responses were all totally different?? Finally I got the answer. The wind had blown the tablecloth up and over the heated stands. And of course, no one had noticed due to the celebratory beverages being consumed. 

However, once the table was engulfed in flames, EVERYONE noticed. Unfortunately, there was no water to be found at the tailgate. So they started dumping airplane bottles of liquor on the fire. This wasn’t the smartest or quickest way to resolve the problem, but it eventually worked.

Fortunately, no one was hurt.  And fortunately they had eaten all of the food before the catastrophe!! No wonder no one was paying attention to the table. I guess all you can say is, “Go Vols!”

BBQ Throw Down: Winning Pork Belly Recipe

{George’s Pork Belly Recipe}

1. Lightly coat the pork belly with Peanut oil both sides

2. Lightly coat with ground black pepper both sides of the Pork Belly

3. Coat the Pork Belly with Dead End Rib Rub both sides

4. Let the Pork Belly sweat for 2 hours.

5. Place on the smoker for 2 hours at 274 degrees

6. After the 2 hours on the smoker, place some butter, brown sugar and tiger sauce down on a piece of foil then lay the Pork Belly onto the foil then repeat the process on the other side. Tightly wrap the Pork Belly in the foil for 1 hour.          

7. Remove the Pork Belly from the foil and baste both sides and return to the smoker for ½ hour.

8. Remove from the smoker and let rest for ten minutes then slice into small strips about the thickness of a thick piece of bacon.

9. ENJOY!

Calling All East Tennessee Brides!

'Cue For A Cause: Random Acts of Flowers

{'Cue For A Cause}

Community is a huge part of Dead End BBQ’s foundation. Our roots are embedded in the neighborhoods, schools and organizations that surround us. We are constantly striving to find ways to give back to the community that has supported us for so many years.

One of the ways Dead End BBQ gives back is by partnering with local non-profits. This year we have chosen to partner with Random Acts of Flowers for their annual fundraiser.

Random Acts of Flowers is a Knoxville founded non-profit that dedicates itself to repurposing flowers by delivering volunteer-crafted bouquets to people in hospitals and other healthcare facilities. Flower by flower, they are spreading kindness and giving hope to folks who are going through a hard time. Such a simple act but the impact it has had on our community is astronomical.

And now, Random Acts of Flowers is taking their mission nationally, opening three more branches across the US.

In order to continue expanding their mission, Random Acts of Flowers will be hosting The Garden Party, a new rendition of their annual fundraiser. Join them on May 9^th for a fundraising experience like no other! Dead End BBQ will be catering the event, offering a variety of bite-sized appetizers that will make you rethink East Tennessee barbecue. There will be live entertainment, silent and live auctions and some surprises that you don’t want to miss!

For more information on The Garden Party, visit their website or follow them on facebook.

Upcoming Events: Rocky Top BBQ Fest May 29-30

{Upcoming Events}

Rocky Top BBQ Fest, May 29th-30th

In just a few months, The Rotary Club of Bearden will be hosting its annual barbecue competition  Rocky Top BBQ Fest (formerly known as The Rocky Top Hummin' & Strummin' BBQ Cook-Off). It's a great local barbecue event where teams from across the region come to showcase their smoking skills, in a KCBS sanctioned cook-off.

Normally held at the Episcopal School of Knoxville, Rocky Top BBQ Fest has become so popular that The Rotary decided to move the event to the Performance Lawn at World's Fair Park in Downtown Knoxville. With this new venue, the Rotary hopes to offer a wider variety of activities and entertainment for the whole family.

As a vendor for the past two years, the staff at Dead End BBQ has enjoyed being a part of Rocky Top BBQ Fest. Last year, we even had some people participate in the Ice Cream Eating Contest...there's nothing like vanilla ice cream topped with barbecue sauce!

To stay up-to-date, please visit the Rocky Top BBQ Fest Facebook or http://beardenrotary.org/quefest.

DEBBQ Meets The Blog World

{George’s Blog}

Well, Dead End BBQ is entering into the blog world!  This is our first blog of many to come, discussing the art of barbecue, catering and where ever our journey takes us.

Barbecue has been a passion of mine since I was 14 in the backyard with my father on a grill.  Even though it was hamburgers and hot dogs, I got the bug.  I always gravitated towards a grill at any party, either to observe or get advice until I felt that I could command the grill myself.  Mostly I considered myself a backyard grill guy. That was until we started cooking on our Dead End Street.

In February 2000, my wife and I went to dinner with two other couples on our Dead End Street. That night the Dead End Society was formed!  We decided to smoke a whole hog on Memorial Day weekend.  I contacted a friend of mine and borrowed a smoker big enough to cook a whole hog.  Only two of us had ever cooked a whole hog before and the other had cooked a goat. We smoked the hog for 20 hours and had about 50 people come over to eat it with us!  It was a blast!

The next year I purchased a smoker big enough to smoke two hogs at the same time. That was my first big smoker; now I have nine! The second year we got a lot better and by 2002 we decided to enter a contest in Townsend, TN.  We won first place in three categories: Whole Hog, Chicken and Anything Butt (a KCBS category that judges anything except for the 4 main meats); we did a chocolate banana dessert! By 2004 we were the Grand Champions of that event. We thought we were pretty good!

So The Dead End Society went out on the national circuit and got it handed to us!  Our competitors were big time and we had a lot to learn.  Every weekend we would practice the art of barbecue until we finally got it right in 2007.  That was the year we won the State Championship of Tennessee in Cookeville!  

In 2008, we were selected to represent Tennessee at the Jack Daniel's World Invitational BBQ Championship in Lynchburg, TN. There were 11,000 teams overall that year and we finished 44^th in the world.  Our dessert, which was a vanilla bean, chocolate chunk, swirled with Jack Daniels ice cream, sandwiched between chocolate chunk chocolate cookies, finished 9^th in the world. We finished 12^th overall in brisket, 32^nd in chicken, and 36^th in pork. Our ribs were 66^th overall and that was only because there was too much Jack Daniels in the equation at the time the ribs were smoked.

After the Jack, we decided to open our first Dead End BBQ restaurant, which we did in October 2009.  We haven’t been able to do as many contests as we would like, but we will be out there some day soon!  

In the meantime, we have classes every year on the patio to share our knowledge of barbecue with the community. This year, we are having two classes. The first is May 16^th in Maryville, which is a beginner’s class and the other on June 20^th in Knoxville, which is a more advanced class. Click here to sign up. Hope to see you soon!

-George