News 12 at 6 o'clock / Friday, March 29, 2013
AIKEN, S.C. (WRDW) -- Hot and fast.
That's the way Gene Culbertson cooks his barbecue.
"I can get it in there, and three hours later, it's done," he said.
This is just one of the 30 competition that Gene and his Backwoods Barbecue hopes to "smoke" this year.
And he knows his technique is a winner.
"A lot of them cook theirs from eight to 14 hours, I just cook mine hot and fast at 400-410 degrees and it's ready to go," Culbertson said.
Thirty barbecue masters from across South Carolina will meet in Aiken on Saturday to see who has what it takes to be named best in the state.
"Every time I fire up my smoker, it's every time, it's competition barbecue," Dewayne Jones said.
He is the organizer and one of the competitors for a $1,500 prize and bragging rights.
He started from the bottom, but now he is here.
"These teams know what they are doing, they do a lot of prep work, they just good, good at what they do," Jones said.
And come Saturday morning, 2,700 pounds of pork will be grilled on grills all down Newberry Street, which is enough to make anyone's mouth water.
Those barbecue fans will get there share of almost 2 pounds worth of pork, but that's not all that tastes good at competitions like these.
"We enjoy the fellowship, you meet people from all over, people ride four, five, six hours," Culbertson said.
They say that and the barbecue are well worth the drive.
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