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Photos
Challengers prep their barbecue for the judges.
PORKING OUT ON PORK
Still room in our bellies for more, Hannah
and I arrived at Sweet Swine O’ Mine,
a well-known, world-class competition
team. Mark Lambert, the team captain,
provided us with some pork shoulder.
Hannah’s tasting notes: I loved the
smoky aftertaste. This was my
favorite pulled pork. It was really
zesty and moist. Before we left, the
chef gave me some barbecue sauce to
take home!
Thomas’ tasting notes: The meat was
succulent and flavorful with all flavors
in balance. Excellent.
When the professional judging was done,
it was Ranucci’s Big Butt BBQ that earned
the title of Grand Champion and more
than $10,000 in prize money. I guess the
judges agreed with Hannah and me!
Thomas Carrig is a personal chef in
Charlotte, N.C., serving many professional
athletes. A graduate of Johnson & Wales,
he is also a Certified Barbecue Judge
and has served as judge two times at
the Jack Daniels World Invitational BBQ
Championships.
H annah
I really enjoyed being a
Rockin’ Reporter. It was an
.
exciting and fun experience
ting
My favorite par t was tas
the different foods, but I
especially enjoyed visiting
t.
Ranucci’s Big But t BBQ ten
helpful and invited us to
The chef was friendly and
er I tasted them, I really
come and taste his ribs. Aft
competition, and I was
hoped they would win the
end, they did!
happy to find out that in the
my family and
I play soccer and piano, and
ally love to travel
I take Tae Kwon Do. I especi
nt places. I have
and taste foods from differe
ed Josh and a dog
a younger brother nam
named Skittles.
orter visit
To become a Rockin’ Rep
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12 – My School Rocks! | December 2013
great blending of flavors with a soft
background of maple sweetness to
hold everything together.
Fif th grade,
Carmel Christian School
u Jo
Grand Champion.
Thomas’ tasting
notes: The shoulder
sample was a lit tle
dry, but the bacon was
amazing – tender and
perfectly moist. One of
the closest things I’ve
seen to a perfect rib,
moist, perfect bite,
to b
Big Butt BBQ team were named
Hannah’s tasting notes: The
whole hog was savory with a
hint of citrus. But my favorite
was their ribs. They had a kick
to them and the chef blended
sweet, spicy and tangy flavors
together perfectly. They came
off the bone just
right. These ribs
were my favorite out
of everything.
Ph o
Alex Ranucci and his Ranucci’s
EATING AT THE
BIG BUTT
Our final stop was Ranucci’s
Big Butt BBQ (Hannah’s
brother got a kick out of
the name, and so did I), just
as the judges were finishing
their evaluations. Alex
Ranucci, the team captain,
invited us in for some whole
hog samples and some rib
samples.