Have Barbecue, Will Travel JODI & KENT HARRISS’ ADVENTURES IN BBQ By Hayli Zuccola
Jodi and Kent Harriss Over a decade ago, Lake City routinely hosted the Hog Wild–Pig Crazy BBQ Competition, and during one of those annual happenings, Jodi and Kent were offered the opportunity to judge the “Anything But” portion of the contest, which, as the name suggests, involved taste-testing anything the competitors made that wasn’t barbecue. This glimpse into the world of judging food-based tournaments quickly captured their attention but also left them wondering how they could judge the backbone of these delicious duels: the barbecue.
For those familiar with hearty, Southern-style cooking, barbecued food is a mouthwatering, summertime staple served at backyard gatherings among friends and family, but for Jodi and Kent Harriss, the slow-smoked grub has allowed them to travel the world and forge lifelong friendships while enjoying some of the best in barbecue.
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Much to their surprise, these meat matchups were serious business and most of them were ran by sanctioning bodies like the Florida Barbecue Association (FBA)—an organization that only invites members and those who complete the proper training to judge in such contests.
