When you arrive at the Randy L. Larson Four-Plex this weekend for the Greater Plant City Chamber of Commerce’s 11th annual Plant City Pig Jam, your senses will be bombarded with all the sights, sounds and smells one of the area’s largest barbecue competitions. You’ll see lavish RVs sporting custom, barbecue-themed paint jobs. The sauces — from tangy to spicy to sweet — will flow freely, and participating teams will serve up enough ribs, pork, brisket and chicken to sate even the most colossal of appetites.
With all the smoke coming off the sizzling grills of Pig Jam’s most formidable competitors, it may be easy to miss the smaller competitors. But, if Plant City resident Davy Miles’ recent track record is any indication, that would be a mistake for any barbecue connoisseur.
Miles and his team, Smokin’ N The Boys Room, is returning to Pig Jam following a third-place finish in the pork division at last year’s competition. Last month, Miles and his teammates, Lea Anne Leitner and Randy Light, took second in brisket, second chicken, fifth in pork and sixth in ribs at the Grillin’ and Chillin’ competition at Lake Alfred.
And all of this from food cooked inside a contraption that more closely resembles a portable toilet than a competition-grade smoker (hence the team name). Built using an old clothing and shoe donation receptacle, Miles’ smoker won’t be the most impressive machine to pull into Pig Jam. But, competition-grade barbecue doesn’t necessarily require the latest technological innovations. Moreover, smoking meat is more art than science, Miles said.
“We have to work a little harder, and it may take a lot more time, but I know this smoker,” he said. “Plus, every cut of meat cooks differently, and the smoker will cook differently, depending on humidity and things like that.”
Miles jumped directly into the fire of the professional-level barbecue circuit about four years ago.
“I went to Pig Jam, and I just got the bug,” he said. “I’m very competitive, and this is a great outlet to be able to test yourself against anybody.”
Throughout the learning process, Miles conducted plenty of experiments with his custom smoker. He later attended a Kansas City Barbeque Society judging class to learn how evaluators grade the meat.
Miles buys his competition meet from Felton’s Market and said having a good rapport with a local butcher is key. He also uses locally sourced wood and his own sauces to complete the culinary experience.
When he isn’t competing, Miles continues to sharpen his skills through catering. Most recently, he served guests at Plant City’s Pioneer Heritage Day.
“When someone comes up and says, ‘This is the best chicken,’ or, ‘These are the best ribs I’ve ever had,’ it really does make you feel good,” Miles said.
This year’s Pig Jam will serve as the state barbecue championship site for KCBS and also will host the Smithfield Super Rib Series. Professional competitors will vie for the $3,000 Grand Champion award, $2,000 for reserve and cash prizes through 10th place in each of all four categories — ribs, pork, brisket and chicken. Prizes also will be awarded in the amateur competitions.
Proceeds will benefit chamber programs.
Contact Michael Eng at meng@plantcityobserver.com.
IF YOU GO
Plant City Pig Jam
WHEN: 10 a.m. to 5 p.m. Saturday, Nov. 23
WHERE: Randy L. Larson Softball Four-Plex, 1500 S. Park Road, Plant City
DETAILS: The competition is sanctioned by the Kansas City Barbeque Society, and this year, Pig Jam also will feature the Smithfield Rib Super Series.
COST: Admission is free; parking is $5.
INFO: plantcity.org or (813) 754-3707
CH-CH-CH-CHANGES
Plant City commissioners approved in September spending $35,000 to add additional water and electric lines to the Randy L. Larson Softball Four-Plex to accommodate more barbecue teams.
Greater Plant City Chamber of Commerce President Marion Smith said the Plant City Pig Jam has grown from about 5,000 attendees and 34 teams in 2003 to more than 13,000 attendees and 80 teams last year. The existing infrastructure could not accommodate any more growth, she said.
City Manager Greg Horwedel said several chamber members donated materials and/or services to keep project costs down.
“This is really a collaborative effort,” he said. “This is the type of thing that you like to see, so that we don’t bear the entire cost.”
Although Pig Jam currently is the only event that will make use of the added infrastructure, Horwedel said he has seen evidence of more dollars flowing into the Plant City community during Pig Jam weekend and believes the competition’s growth will help the city at-large.
“Anecdotally, I’ve heard that restaurants and gas stations see a significant boost on that weekend,” he said.
The added infrastructure comes after the chamber made a proposal to the Florida Strawberry Festival about moving Pig Jam to the festival grounds. Built to accommodate events of all types and sizes, the festival grounds seem like a natural host site. However, after much deliberation, the festival board of directors decided against the proposal.
The sticking point: The event is promoted as a family friendly event but also sells alcohol.
“We considered it, and we did put a lot of thought into it,” said Florida Strawberry Festival President Jim Jeffries. “I want to stress that we think this is a great event for our community.
“We’re not anti-beer,” he said. “We have three or four events that serve alcohol that have been grandfathered in. But, we just have this rule, and at this time, we’ve decided to stick to that rule. It could change in the future, but I don’t foresee it.”
