ShawneeDispatch.com

Trays laden with Styrofoam boxes are pouring through the door of Shawnee Town Hall.

Table captain Robert Hill, Paola, carries one to his designated table, opens the first container and displays it to six judges it as if he’s revealing a queen’s necklace in a velvet-lined box.

The clatter and chatter that filled the hall a few minutes ago has disappeared. Now, there’s only an occasional plastic water bottle crinkling, taps from pencils hitting tabletops and the squeak of opening and closing Styrofoam boxes.

The ribs judging has begun.

The scene was one of many Friday and Saturday at the 17th annual Shawnee Great Grillers Blues & Barbeque State Championship, which drew more than 100 teams to Shawnee Town 1929.

Arguably, the judging headquarters was one of the more important scenes.

It was certainly one of the most serious, with volunteers keeping the door to Town Hall locked to prevent any unauthorized people from wandering in.

Shortly before noon Saturday, Mike Garrison had already tasted a round of chicken.

In a few minutes, ribs would be arriving at Shawnee Town Hall, where Garrison, Leawood, was sitting at a table with several other barbecue judges, all seasoned.

There’s a lot Garrison loves about being a barbecue judge.

For one, good barbecue.

“I cook it as well as eat it,” he said. “…we’re getting the best of the best here.”

There’s also plenty Garrison doesn’t like about being a barbecue judge.

Namely, bad barbecue.

“You do end up with some bad stuff, and you have to taste it,” he said. “That doesn’t happen very often.”

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