Grey St. BBQ team collects
second win in three years
The duo from Avon and Fort Wayne, Ind.,
were second last year
Indiana State Championship Barbecue Cookoff KCBS Overall Winners: 1. Grey St. BBQ, Avon, Ind.; 2. Blue Chip BBQ, Louisville, Ky; 3. Continental Barbecue Co., Charlestown, Ind.; 4. The BBQ Bus, Elmhurst, Ill., 5. High on the Hawg, Fayetteville, Tenn.; 6. Uncle Toad’s, Elmhurst, Ill.; 7. Bleacherbum BBQ, Akron, Ind.; 8. Thunder Hog BBQ, Bedford, Ind.; 9. Noble Q, Kendalville, Ind.; 10. 270 Smokers, Lexington, Va.
2019 Madison Courier Backyard Blast Winners: Chicken: 1. Furlongs Smoke & Seafood, 2. Sena Family Smokers, 3. Smokin’ Cowboys. Ribs: 1. Lazy E, 2. The Red Dogs, 3. Smokin’ Hot Carey Bros. 7 Son BBQ. Pork: 1. Flood’s Foods, 2. Smokin’ Cowboys, 3. On Point BBQ. Beef: 1. Smoking Performance, 2. On Point BBQ, 3. Smokin Hot Carey Bros. & Son BBQ. Game and Other: 1. Smokin’ Hot Carey Bros. & Son BBQ, 2. Sena Family Smokers, 3. Butchin’ BBQ. Sauce: R-K’s Barbeque Pit. Rub: 1. Racks on Racks. Contraption: Beech Log BBQ. Jack Ulery Best Team Award: ReddiQUElous.
2019 Kidz Q Winners: Junior category ages 8-11: 1. Eli Brogan, 2. Morgan Schuetz. Senior category ages 12-15: 1. J.R. Phillips-Wynne, 2. Trenton Purvis.
2019 Pigmania Winners: Judge’s Award: “Amy Swinehouse” by Off Broadway Taproom. People’s Choice Award: “Pork Lion” by VisitMadison Inc.
(September 2019) – Nathan Dexter and his cousin Ryan Horace have become barbecue cooking legends in Madison, Ind., in just three short years. Attending their fourth Madison Ribberfest pro cooking contest in 2017, the Grey St. BBQ duo clinched the Grand Champion overall trophy. Last year, they placed second to capture the Reserve Grand Champion trophy.
Since their rise to stardom on the barbecue trail, four years ago they began selling their sauces and rubs through online websites. Their “Triple 9 Swine” and “Triple 9 Bovine” sauces for pork and beef are named after the 999 perfect score attainable in KCBS competition. “It took off faster than we expected,” Dexter said.
And this year, the team from Avon, Ind., again won the overall team competition on Aug. 17-18, collecting yet another trophy and the prize money that goes along with it.
Dexter and Horace beat out 47 other teams for the win. Blue Chip BBQ of Louisville, Ky., placed second, while Continental Barbecue Co. of nearby Charlestown, Ind. took third.
Dexter, 38, resides in Avon, while his partner, Horace, 38, lives in Fort Wayne, Ind.
The two began competing in 2014 and recently have had considerable success in winning. “We were both big fans of backyard cooking at home, and we saw that show ‘BBQ Pittmasters’ on TV and thought it looked fun. So we decided to give it a shot.”
Now they compete in about 20 events a year in Indiana, Michigan, Ohio, Kentucky, Georgia and even one in California.
When they are not cooking meat together, Dexter works in sales and Horace in manufacturing. The fact they live several miles apart makes it hard to get together other than barbecue competitions, Dexter said. But he says they have learned a lot about cooking over the years.
“The more you can cook, the better,” he advises, “because you become more consistent. Our final product is the same every time. Then it’s just a matter of trying to figure out what the judges want.”
Grey St. BBQ is currently ranked 18th among Kansas City Barbeque Society competitors and have ranked as high as 11th over the years. Dexter calls Madison his favorite stop because of the level of competition and the fact teams come from many states. “It has the right number of people and it’s the biggest in Indiana.”
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