The Almost Heaven BBQ Bash was held recently at Stonewall Resort in Roanoke.
This festival has previously been held at the Trans-Allegheny Lunatic Asylum.
But this was the first time I've had a chance to go, so I ran up after work on Friday.
Sanctioned by the Kansas City BBQ Society and by Proclamation of the Governor of WV, this event serves as the WV State BBQ Championship qualifying our WV Grand Champion for an entry into the prestigious Jack Daniels Worldwide Invitational BBQ Tournament - referred to as the "Super Bowl of BBQ". In addition, the WV Grand Champion also receives an entry to the American Royal BBQ Competition. With over $10,000 in cash and prizes up for grabs, the 2019 WV State BBQ Championship is the place to be in June.
This Kansas City BBQ Society sanctioned BBQ competition in WV hosted over 70 of the best BBQ teams from 20 states in our 2018 KCBS sanctioned 4-meat competition and Backyard BBQ Contest. The event also offers a variety of activities including a variety of Fun inflatables, face painting, & balloon sculptures for the kids, Artists and Crafters offering unique hand-crafted items with many providing demonstrations of their work during the event. Adults will enjoy sipping a variety of craft and domestic ales at our WV Craft Beer Garden, and the 2019 event also partners with a local wine festival with a variety of great wineries. Attendees can also enjoy live music and entertainment throughout the event, several Food vendors serving delicious award-winning BBQ, homemade ice cream, kettle corn, deep-fried calzones, freshly made pizza, frozen lemonade (Zul's), funnel cake, cinnamon rolls, mini donuts made to order, WV Pepperoni rolls, along with some unique items including Steamed Blue crabs, Crabcakes, Shark Bites, Gater Dogs (yep, alligator too), and more! There's definitely something delicious for everyone! Voted one of the top 25 BBQ Events in the US by Travelocity,
I tried BBQ from two places: Gil's Pit Beef, which had a more shaved pork.
And then there was Big Girls BBQ, where I got mac & cheese and a pulled pork sandwich.
This sandwich was more traditional pulled pork.
They had a variety of sauces.
Sumthin' Good Soul Food opened about two years ago, but they recently moved locations.
And, soul food is one of my favorites so I'll take any excuse to get some.
I went for the "Chunky Butt Combo" - pork butt deliciousness; our owner created this deletable dish for you to enjoy served over rice or on a bun.
I got that with Momma Fran's Mac N Cheese and Momma Fran's Candied Yams. Clearly I'm a fan of Momma Fran.
They scooped out my choices and gave me a plate full of deliciousness.
What's your favorite thing here?
Appalachia has planted the seeds of history.
Heirloom seeds, which have been carefully cultivated and passed down through many generations, are often found in smaller, isolated communities and adapted to local growing conditions.
One of Appalachia’s colorful heirloom seeds has seen a resurgence in recent years: bloody butcher corn. It has made appearances in dishes by world-renowned chefs in cities around the country.
The kernels are colored shades of red and white — reminiscent of a butcher’s apron. Legend claims the colorful kernels are the product of mixing the white settlers’ white corn with Native Americans’ red corn in the 1800s.
According to West Virginia Public Broadcasting’s “On the Trail To Preserve Appalachia’s Bounty of Heirloom Crops,” many varieties of white corn don’t tend to grow well in West Virginia’s climate. But bloody butcher does: It matures in about 90 days and is suited for early frosts and a short season.
Bloody butcher corn can be used to make a variety of cornmeal dishes: corn pone, Johnny cakes, hoe cakes, cornbread.
The preparation of each is often dictated by family history and recipes — but the dividing characteristic is whether or not to add sugar, namely in cornbread. Historically, some communities tend to add sugar to their cornbread, while other cooks forgo the sweetener. Of course, areas of the country don’t dictate a hard and fast rule, but the sweetener often divides camps.
The reasoning behind this focuses on a few different theories, according to Kathleen Purvis at The Charlotte Observer.
The most common one is that the cornmeal changed. When industrial milling came onto the scene, farmers began harvesting yellow corn before it was ripe so it would last longer and was cheaper. But, that meant less flavor, so it needed sugar. Those with less disposable income may have gravitated toward the cheaper option, according to Purvis.
Impassioned savory proponents often say that if cornbread were meant to be sweet, it would be cake, while die-hard sweet proponents say a touch of sweetness brings out the true flavor.
Whatever your preference, it’s likely rooted in your upbringing. Whether your grandmother sprinkled sugar in her cornbread likely plays a role in your opinion on the use of sweetener in the south’s favorite bread.
There’s no right or wrong cornbread recipe. What’s most important is the one that resonates with you. Maybe it’s the one you grew up eating or the one you developed for your family. Maybe it’s one that’s been passed down through generations or one that a friend shared with you.
West Virginia’s mountains and streams tell stories — of history, of culture and of community. And so do its seeds.
My coworkers and I can always agree on one thing: queso.
We stopped at Tampico in Vienna to get our fix.
For my main meal, I went with Burrito Grande - which is a hearty meal of two burritos stuffed with your choice of chicken or steak fajitas, grilled onions, tomatoes, and green peppers, topped with red tomato sauce and melted cheese.
My favorite dish is any tortillas covered in more queso.
What's your favorite dish here?
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