The Pickled Pig's 2009 Jack Daniels BBQ Odyssey

Below is an ongoing account of our Jack Daniels's BBQ adventure. We'll add to it as time progresses and include photos from the event when we return. While this page isn't very interactive, you can leave comments about it in our Jack thread at The Pickled Pig Community Forum.

The Jack Daniels World Championship Invitational Barbecue

In Lynchburg, TN each October , Jack Daniels sponsors and hosts what many people consider the most prestigous BBQ contest in the world. This event is revered in the BBQ community like no other. It's the kind of thing cooks talk about on late on Friday nights at other contests throughout the year. Those conversations start with something like "If we ever make it to the Jack..." or "Team XYZ is trying for their 7th this weekend...". Just to participate is a sought after privilege and those who win instantly become part of BBQ lore and legend. I'll bet most competitive teams know who won the Jack for the last four years. We may not know who won the Superbowl for the last four years but we can rattle off Jack winners. For the record, Boys From Tornado Alley (2005), Cancer Sucks Chicago (2006), Moonswiners (2007), and 4 Legs Up BBQ (2008) are the last four winners.

Lynchburg is a tiny town in the second smallest county (Moore county) in Tennessee. According to the Lynchburg Chamber of Commerce site, there are only 6,000 people living in the entire county. It's ironic that Moore county, home to the world famous Jack Daniels distillery in Lynchburg, is a dry county and the sale or public consumption of alcohol is not allowed. The contest is held in a park off Main St. in Lynchburg.

The Jack is an invitational contest where selected participants are drawn from a pool of qualified competitors. In order to qualify for the drawing, teams must win a Grand Championship from a qualifying contest (50 or more teams, or 25 or more teams and a "State Championship" designation) from September 1 - August 31. They draw one contest winner from each state. If a state does not have a representative team, they will draw again from a list of teams from that state to make sure that every state has at least one team in the event. Teams can automatically gain entry into "The Jack" by winning 7 or more qualifying contests during the year or by winning one of four really big contests (American Royal Open, previous year's Jack, Memphis In May, or the Houston Livestock and Rodeo BBQ). And, they invite a number of international teams to the competition as well.

So teams must not only be good enough to win a qualifying event, they must also be lucky enough to have their "bung" drawn and get invited. A "bung" is the stopper that plugs the bung hole on a whiskey barrel. The team names are written on bungs for the drawing. Our team has talked about going to "The Jack" for many years. It was something we hoped we could do one day. But like most teams, we never won a qualifying contest and making the trip just seemed like some lofty ideal. And even if we did happen to win a qualifying contest, there are so many contests in the Kansas and Missouri area that it would take a miracle to get our bung drawn. Some states only have a single qualifying contest and the winner of that contest is in effect an automatic. But there are almost 60 qualifying events in Kansas and Missouri so winners of those events are a small fish in a big pond.

The Draw

We finally won our first and second grand championships this year. Both of the contests we won (Raytown, MO - 65 teams and Olathe, KS - 48 teams) were qualifyers so we had 2 bungs in the draw (Thursday, September 3). The days leading up to the draw were pretty exciting. The bulletin boards and forums were abuzz with conversations of "The Jack" and various selection scenarios like "If Team XYZ gets drawn from State X, Team ABC is the only bung left in the State Y draw". It reminded me draft day in the NFL. And because of the somewhat complicated selection process and virtually endless permutations, there is plenty to talk about. It was fun just to be a part of the discussion - just to have some skin in the game. We had roughly a 2 in 57 chance of being invited so we didn't have high expectations of actually getting selected.

September 3, draw day, finally came. Some teams who are in the Jack draw even take the day off of work and head to the bar and make a day long event of it. But like many others we stuck to our normal workday routines, keeping one eye on the relevant discussion forums, and one ear out to all of our BBQ friends looking for any hint of the selection results. Although the secrecy around the draw is pretty tight, rumors eventually leak and are quickly disseminated to the BBQ faithful. Around 3:40PM I finally heard that Bare Bones BBQ won the MO draw and Rubbin It and Lovin It won the KS draw. I'll admit that it was a bit disappointing. Like most awards ceremonies, I was really happy for the teams that were called but just a little sad that we weren't called. Even though our expectations were low, we wouldn't even be a part of the discussion again until next year at the earliest. And who knows if we will ever qualify for the draw again?

Just as I was finally coming to terms with my disappointment, I received a hint of encouraging news. At 4:34PM, a member of our forums posted a congratulations saying that he heard we had actually won the MO draw. I thought that it must surely be a mistake and searched a couple of other sources to see if I could confirm it. I did find mention of it elsewhere and it looked to me like something was being taken out of context so I didn't give the rumor much credibility. But all of a sudden, we were back in the game. About 20 minutes later, the KCBS published an official list of draw winners and I was stunned to see our name on the list. We had indeed won the MO draw and because a MO team was not in the field, they did a home state draw for Bare Bones. Having experienced a little of the emotional roller coaster I can see why they try and keep the draw results quiet until they are final.

Within minutes of seeing the list, my phone started ringing and I received several congratulatory calls. This was a big deal. We had done it and were actually going to compete in The Jack! It was an unbelievable and exciting feeling. I met up with the other Pickled Pigs and we held a small celebratory event that evening to honor our good fortune and start making plans. We toasted to our luck and to many of our friends that had more bungs in the draw but did not get called. We also decided that night that we would take full advantage of the trip and try and do and see as much as possible before the competition. Who knows when or if we'll be going back to Lynchburg so we're going to treat this like it's a once in a lifetime type of trip.

Planning And Preparation

Lodging

Even before the euphoria of having our bung drawn subsided, we needed to arrange lodging accommodations somewhere around Lynchburg. A week prior to the draw I had read that the closest available hotel room was 30 miles away. A lot of people make reservations for that weekend in advance because they know they will go as spectators if not cooks. There just aren't a lot of hotel and motel rooms available in the immediate area. After checking all of the travel sites on the Internet it did appear that getting rooms close to the event was going to be tough. So on September 4, I started calling the hotels listed on the Jack Daniels site directly. The fourth one on the list had enough rooms available for our team and we booked them. The hotel is in Tullahoma and the manager claims they are just 5 miles from Lynchburg. It would seem that most people were booking rooms through the Internet and this particular hotel doesn't yet accept Internet reservations. Old school telephone - 1, Internet - 0.

Travel

Lynchburg is about 640 miles from Kansas City. It's located between Nashville, TN and Huntsville, AL. Many BBQ teams frequently travel long distances to compete but us Pickled Pigs stay pretty close to home most of the time. This will be our second farthest contest from home base. We briefly thought about flying but then we would have to borrow or buy unfamiliar equipment as well as rent a car so we decided to make the drive. One of our team will carpool but we're still bring two vehicles. And we are contemplating leaving a day early and spending a night in Memphis.

Long distance travel for a contest complicates things somewhat, especially in terms of equipment and meat. Since we're one vehicle short, we won't have quite as much cargo space as normal. It's not so easy to bring a Kitchen Aid mixer for dessert preparation or a propane stove when you have limited space. This certainly factors into the planning for the dessert and "optional side" categories. And if we leave on Tuesday or Wednesday morning, we'll either have to freeze the chicken and ribs or buy them closer to Lynchburg. We're not comfortable trying to source meat in an unfamiliar location so as of now we'll probably buy our meat here in KC and freeze it for travel.

Travel also introduces some other things regarding our trailer to consider. Since July, we've been using an electric 14 cubic foot chest refrigerator instead of coolers. This luxury has eliminated ice management during contests and provided us with ample cold storage space. It's been really nice and since it's mounted on our trailer, the chest refrigerator is coming to Lynchburg with us. I thought about installing an inverter on my truck for the long haul, but the chest will be sitting in a hotel parking lot for at least two nights during the trip. So the plan for now is to use ice for cooling while in transit. The chest has a drain plug that will make quick work of draining the water. The other concern is security. The cargo on the trailer and in the back of the pickup will be vulnerable to theft while sitting unattended in a hotel parking lot. We'll tie everything down and lock the things that can be locked, but it remains a concern.

Fun Stuff

With the travel arrangements decided and lodging accommodations taken care of, we still needed to get a jump on other tourist type reservations. After a little Internet research and talking with some folks who have gone before, we knew there were a couple of things we had to do while in Lynchburg. First, we have to take a tour of the Jack Daniels distillery. And second, when in Lynchburg one has to eat at Ms. Mary Bobo's Boarding House. The distillery tours are given daily from 9-4:30 so we'll have plenty of time on Thursday or Friday to take it in. I played phone tag with Mary Bobo's for a couple of days. It turns out they are not open for dinner but we managed to get reservations for our party at 11AM on Thursday. They told us not to eat breakfast and that "dinner" (apparently "supper" is the evening meal in Lynchburg) consists of 2 meats, 6 vegetables, bread, dessert, and a beverage (non-alcoholic of course).

We really want to get some cool contest memorabilia from this event. Since we certainly can't count on bringing home any contest hardware, we're planning on making on our own. We will take tons of pictures. We have extra memory cards for the cameras and are bringing the rechargers so we can capture as much of the action as possible. We also reserved a barrel head from the hardware store. The teams are encouraged to reserve Jack memorabilia and t-shirts from the hardware store in Lynchburg. I have heard from others that the pickins are slim if you wait until arriving so we didn't want to take any chances. Our idea is to have each of the teams present sign our barrel head and we will preserve it after the contest. The signed barrel head along with other mementos (like the official invitation letter) should make some nice souvenirs.

Electricity

We heard that electricity for teams is spotty and unreliable. And Jack Daniels confirmed electricity issues in the information packet. We use a pellet cooker in our arsenal and have grown accustomed to using a chest refrigerator in place of coolers. In addition, some of our ideas for the dessert and miscellaneous categories will require electric appliances so electricity would be really nice. Our plan right now is to bring a generator along with us in case it is needed.

Site Location

We also heard that rain causes some of the sites to be underwater. One team even posted a No Wake sign in front of their space in a prior year because cars driving by would send waves of water into their site. It's too early to put any faith into a weather forecast, but if the current weather pattern stays in place it looks to be cold and wet during the contest. A friend of ours who competed in The Jack last year suggested we ask for his specific spot as it was big enough for us and located up on a hill out of the water. Electricity was nearby and as luck would have it, it was right next to turn-in. We submitted our request and were told by the organizers that they would try their best to accomodate. We won't know the outcome until we pull in to set up but we have our fingers crossed.

Site Decoration

Since we've not been to the contest before it's hard to know how serious teams get when decorating their site. The Jack has a "Happiest Home In The Hollow" decorating category: "Teams are encouraged to decorate their sites to indicate their state or country origins. Additional points for this award will be given to teams who include evidence of "Mr. Jack's" presence in their site." We talked about participating and even came up with a great theme, but decided we probably already have our hands full. So for now, we're planning on minimal decorations but certainly will adhere to any traditions and customs of the event. We did order a KS state flag to hang on our canopy. Displaying state flags apparently is a tradition and is encouraged by the organizer.

Food Categories

The categories for the Jack include the KCBS 4 (chicken, ribs, pork, and brisket), Cook's Choice w/ optional side dish, and dessert. The rules for turn-ins at The Jack are very similar to those in KCBS competitions (i.e., turn-in times, KCBS garnish, 9x9 clamshell for the KCBS 4, meat preparation, etc.). The Jack does require 7 portions instead of the KCBS 6, but we almost always have at least 7 servings in our box so that is not going to be an issue. The Jack also has a requirement that both white and dark meats are turned in for the chicken entry. We've been doing that since July so that won't be a problem for us either. We plan on pretty much adhering to our normal recipes for the primary meat categories. It's a "dance with the girl you brought" sort of thing and we figure that now is not the time to make any major changes.

We will enter the Cook's Choice and Dessert categories. We have a salmon dish that usually does well for Cook's Choice and we'll likely use it as long as we can source some good frozen salmon (if there is such a thing). The "optional" side dish for the Cook's Choice entry is different for us and we have yet to decide what we're going to do. For dessert, we've been developing a pumpkin cheesecake entry since we first learned we were going. The hardest part about these categories is presentation. The only rule on presentation for both is that it can't be any larger than 18"x18". The pictures I've seen from prior contests are pretty amazing. So we're working on some creative presentation ideas.

That's where we are as of today, October 10, 2009. I'll try and update this page with relevant info over the next two weeks and I'll certainly add the trip report and photos from the actual contest when we return. Feel free to leave any comments or suggestions in theJack thread at the Pickled Pig Community Forums.

Final Preparations

Time seemed to accelerate in the weeks prior to leaving for Lynchburg. There was a lot to get done and little time to do it in. Since we would be gone for almost a week, we had to address the non-bbq "stuff". Kids, pets, work, mail...things that have to be done every time you leave for an extended period. We purchased, trimmed, and froze all of our meat except pork before leaving for the contest. For pork, decided to stop at a Sams along the way and pick it up. All of our rubs, sauces, injections, and marinades were made ahead of time. Batteries were charged, equipment tested, and supplies purchased. The idea was to prepare as much as possible at home so our time at the contest could be spent enjoying the event.

Looking back, our preparation paid off as we only needed a couple of items once we got to Lynchburg. I think we only had to buy apple juice, ice cream (part of our dessert entry) and presentation greens once we arrived. The closest major shopping area was 12 miles away and getting in and out of the contest venue, especially on Friday and Saturday, was easier said than done.

The Trip Down South

We left Kansas City a day early (Tuesday) and headed to Memphis, TN for a night of team fun and fellowship. Memphis has some wonderful BBQ and music venues that seemed like a good fit for The Pickled Pig. The diversion added a couple of extra hours of travel to the event but it was a perfect start to a great week of BBQ fun.

We decided to travel in a two vehicle caravan. Jon and Dawn rented a mini-van for the trip while Lee and I pulled the trailer in my truck. Besides the added safety factor, caravaning is more fun than traveling alone. But this style of road travel lengthens any trip. Every time one of us needed or wanted to stop, we all stopped. Shopping, eating, getting gas, bathroom breaks, etc. all take time. And just getting four adults ready to go at the same time can be problematic.

As should have been expected, we got a late start the morning of our departure. I think we left KC around 9:30AM. No problem though, Memphis was only 8 hours away according to Google so we should make it there by 6PM at the lastest...or so we thought. We had a few minor incidents on the trip to Memphis that delayed our arrival. First, about half way between St. Louis and Memphis I watched the lid from one of our cookers take flight. The clamp holding securing the lid's locking ring to the drum had fallen off and that provided enough of an opening for the relative airflow to give it life. Thankfully, the cars behind us were able to dodge the projectile and no one was injured. We were able to pull over to the shoulder about a mile down the road and send the mini-van back to get the lid. It was banged up, suffered a little road rash and a busted thermometer but still functional (it is just a lid after all). So we took all of the lids off of the cookers and secured them under the cargo netting in the truck bed. First problem solved.

When the mini-van returned the missing lid we learned that the driver's side front window on the mini-van was stuck down. It was chilly and raining so it was something that needed to be addressed. We pulled off the highway at the next exit and made several futile attempts to fix the problem. Once we determined that the problem was beyond our meager abilities to solve, we called the rental car company. They suggested we bring it to their facility at the Memphis airport. We were only 90 minutes from Memphis at this point and off we went. Since we had not planned to go to the Memphis airport, we did not have detailed Google maps to lead the way through an unfamiliar town at night and became temporarily unaware of our directional situation, or "lost" as some might call it. After touring a less than inviting part of the town, we finally found the airport and the car rental facility. They did not have another vehicle for us to use but they did have a shop who soon determined the motor for the window was broken. They didn't have the necessary parts to fix the problem so we had the mechanic close the window and disable it. Not being able to roll down the window would be inconvenient and eliminate drive throughs from the itinerary but it certainly wasn't a deal breaker so we were good to go.

As we pulled out of the rental car facility the tail light on our trailer decided to fall off. Once again we were on the shoulder of the road diagnosing another problem. We didn't hit anything nor did anything hit us, the post the light was mounted on simply fell off and was being dragged by the wiring. We didn't have the tools or parts to fix this but we did have bungee cords to tie the now broken tailight to the trailer chassis. And for good measure, we once again became temporarily unaware of our directional situation on the way to the hotel and toured more of Memphis than was originally intended. We pulled into the hotel lot after 9PM or about 5 hours later than I had expected. In retrospect, the problems we had and delays we experienced were not that big of a deal. And we now know that those were the worst things that happened to us during the week as the rest of the trip was perfect. But I was sure stressed and grouchy by the time we made it to the hotel.

I chose our Memphis hotel online based on price and proximity to Beale Street, the area of town we wanted to experience. As it turns out, $49 a night doesn't get you much in the way of accomodations in downtown Memphis. I don't recall whether it was the unsavory characters leaning over the balconies, the abandoned bulding next door, the stench of curry that permeated the building, the huge rottweiler that was used on security patrols, the cockroaches in the room, or the blood stains on the carpet that led me to this conclusion but I think we may have overpaid.

Even though it was late, we nervously left the trailer in the parking lot and went down to Beale Street and had a great time. We had a huge meal at Rum Boogies and listened to some great music (we loved the horns) at BB Kings. Even late on a cold and wet week night there was plenty going on to entertain the Pigs in Memphis. Several souvenir shops were still open and even the panhandlers provided some entertainment.

On Wednesday morning we loaded up and headed out to Lynchburg. The four hour drive was uneventful and beautiful. The rolling hills and bright fall colors in Tennessee at this time of year make the scenery splenid. By the time we passed Nashville we were getting excited. We pulled into the park where the contest was held on Wednesday afternoon.

Our Time In Lynchburg

We spent Wednesday afternoon and early evening unloading the vehicles and getting the site ready for the contest. Our neighbors had not yet arrived and we had plenty of room to maneuver the trailer into the area we were assigned. The contest organizers assign space on a "get what you need" type of basis. We needed a minimum of 20' x 25' and we ended up with a space that was about 21'x 24'. Water and electricity were conveniently located right next to us and turn in was fairly close as well. We could even hear running water from a creek located about 15 feet in front of our space. Wednesday evening we checked in to our hotel in Tullahoma (about 12 miles away) and headed out for another team dinner at a Red Lobster.

On Thursday morning I went back down to the park around 8AM. Our electricity had gone out overnight at some point but we had enough ice left in the fridge from the trip down to keep everything chilled without power. However, I did fire up a borrowed generator to run our lights. Because of the potential for rain and cold we set up the canopy with all of the sidewalls. Doing so keeps the rain and wind out, but it also keeps sunlight out. We use a 750W string of incandescent lights to brighten things up. Once camp was up and running, I had an opportunity to run up to the "Hardware" store and pick up the barrel top souvenir I had reserved earlier. The Hardware store is one of many places in Lynchburg to get all kinds of Jack Daniels souvenirs and memorabilia...they do not sell any hardware without a Jack Daniels logo. As you can see in one of the pictures below, the barrel top keepsake was used to collect signatures from other teams. I guess the idea started a few years ago and has grown in popularity because it seemed like everyone was getting signatures over the weekend.

We had 11AM reservations on Thursday for Miss Mary Bobo's Boarding House. This historic restaurant started as a boarding house for workers and others associated with the distillery and eventually evolved into a restaurant. They serve dinner each day at 1PM and add an 11AM slot if the 1PM slot fills up and add a 3PM serving if the 11AM fills. The food is served family style and the guided meal is steeped in history regarding Miss Mary Bobo's and Jack Daniels. If you're visiting Lynchburg for the first time I highly recommend getting reservations to eat at Miss Mary Bobos.

Immediately following our dinner at Miss Mary's we headed over to the visitor center at the Jack Daniels Distillery for a tour. The tour and the distillery were fascinating. We learned about making whiskey in general, the history of Jack Daniels, what makes Tennessee Whiskey different than bourbon whiskeys, barrel making, and the differences between all of the various type of Jack Daniels being sold. And although Moore County is a dry county and the sale or public consumption of alcohol is illegal, we were allowed to purchase a "commemorative bottle" in the gift shop due to an exception made in the state's laws. We are not big whiskey drinkers but I think all of us gained a new appreciation for Jack Daniels during this trip. I guess the company's marketing plan worked.

We started collecting barrel top signatures in earnest on Thursday afternoon. Although getting 80 signatures may seem like a small task to accomplish, it is not. Everytime you stop and ask someone for their signature you end up talking to them for a while...and sometimes a long while. I think I spent an average of 10 minutes in conversation with each team during the process. Some of the international teams didn't speak English and we didn't speak their language but that didn't stop us or them from talking to each other. I don't know what they were saying but laughter and a handshake seem to be fairly universal. That's 800 minutes total or 13 hours of collecting signatures. And to complicate the process, not every team was at their site when I was taking the barrel top around and that meant I had to go back at a later time. A round trip to the opposite side of the park was about 30 minutes because you can't walk more than 50 feet without seeing people you know and stopping for a few moments to socialize. A good part of the remaining weekend was consumed by the barrel top.

Thursday night we headed over to 4 Men and A Pig's team site for an awesome steak and potato dinner. Mark and Carrie hosted a great meal that was without a doubt the best food we had all week. It seemed like most teams were in place by Thursday evening so there was a lot of socializing and comraderie taking place. Seeing friends from years past and meeting new ones were by far the biggest highlight of the trip. The BBQ community is both big (over 4,000 KCBS teams this year) and small. It still amazes me that BBQ brings such a diverse group of people together. I have no doubt that the friends we have made and the relationships we have with fellow competitors will last a lifetime. And it was great to meet a lot of folks in person during the week that I had previously only known online.

It rained a little between Thursday night and Friday morning resulting in a lot of standing water around the park. I'm not sure how much rain fell but puddles and pools of a couple of inches were common everywhere I looked including our space. When we arrived at the camp Friday morning we noticed that the power had gone out again sometime overnight. And, just like the previous morning, we still had ice in the fridge which kept our food from spoiling. The generator helped us get the lights on and we started various engineering projects to rid our space of the unwanted water and mud. We used the claw on a hammer to dig a series of trenches for drainage. A borrowed broom was used to sweep water out. The spot on the uphill side of us was unoccupied but draining into our spot so we did our best to drain it as well. The international teams were nice enough to give us a bale of hay and the organziers eventually made it around with some mulch. Both of those were placed on top of the mud in our camp which made life at the cooksite much more pleasant. By noon we were back to normal and the water was of little consequence.

Official check-in for the contest was at noon on Friday and the cook's meeting was at 2PM. We got a late start cooking our dessert entry (pumpkin cheesecake) after the cook's meeting and were the last team in the 5PM "Parade of Teams" through town square. The parade was unique. Teams carry their banners and flags through the town square which is lined with spectators and locals cheering each of the teams as they go by. Jack Daniels even provided the teams with beads to be thrown along the parade route. After the parade, the teams were bussed up to BBQ Hill for a team dinner provided by Jack Daniels. BBQ Hill is located on the Jack Daniels property but must be in another county because they provided an open bar for this event. The facility on the hill is a modern but rustic looking open air lodge with a breathtaking view of the valley below. The food was almost edible, the music was too loud, but being at a private party in the Jack Daniels distillery with so many BBQ friends was priceless! After injecting our meats we headed back to the hotel for a good night's rest before the contest.

Saturday morning came early and the whole team headed to the cook site at 4AM. To our surprise, we had power and did not need the generator on that last day. The day went by quickly without any major issues. One difference for us was the throngs of people going through the park. They expected to have 30,000 visitors on Saturday and though I don't know what the final count was, it sure seemed like a lot of people to us. There are only 6,000 people living in all of Lynchburg so a crowd that big must have traveled some distance to get there. We put our leftovers out for public sampling and they all disappeared quickly. When a 5 gallon tub of vanilla ice cream we were serving started to run out, Lee made an announcement to the long line that they were only 10 servings left and another announcement when there were only 5 servings left but everyone stayed in line. We felt bad when the last drop was served and heard a collective groan from the crowd.

Our food mostly turned out mediocre by our standards. We were especially proud of our 12th place dessert (scored a 172) since we have very little experience with that category. And we were exceptionally disappointed with our overcooked salmon entry. Our chicken did okay and finished in 12th place while all of the other categories were middle of the pack. I would have included more entry pictures below but the low light levels inside the canopy was perfect...for dark and blurry pictures. Overall, we finished in 23rd place out of 80 teams. If we're ever lucky enough to return as cooks we might focus more on the competition but for this first trip, I wouldn't change a thing. We all left with memories that will last a lifetime and it was the perfect way to end a long BBQ season for The Pickled Pig.

The Pickled Pig wants to thank the Jack Daniels folks for organizing such a great event (and allowing us to be there) and the local volunteers and neighbors for being such gracious hosts. Everyone we met while in Lynchburg was exceptionally nice and welcoming, and represented their community well. I hope the tradition continues and that many other cooks get to experience "The Jack".

Feel free to leave any comments or suggestions in theJack thread at the Pickled Pig Community Forums.(10/26/2009)

Click on any of the pictures below to enlarge. Hover the mouse pointer over a picture for the caption. Use the back button on your browser to return to this page.

Lynchburg and The Town Square
Miss Mary Bobo's Boarding House
The Jack Daniels Distillery
Pictures Of The Contest

Feel free to leave any comments or suggestions in theJack thread at the Pickled Pig Community Forums.(10/27/2009)