Masters of their craft. Practitioners of ancient arts. Conjurers. All are fine descriptions of the makers, wrights, and smiths of Colonial Williamsburg. But a different group of artisans will be plying their trade as part of the Taste Tradition events this Labor Day weekend.

Four of the top pitmasters from the Southern colonies—Virginia, North Carolina, South Carolina, and Georgia—will attempt to out-barbecue each other at the Williamsburg Lodge on Saturday, September 5. With all this talent in one place, attendees will save a lot of gas money, getting to sample the distinct flavors of some of the most acclaimed barbecue joints this side of hog heaven.

And just to up the ante, the pitmasters will each be teamed with one of Colonial Williamsburg’s top chefs, who will prepare a dish around his partner’s barbecue. And since it wouldn’t make sense to have barbecue without beer, the food will also be matched with carefully selected regional brews.

The Brew N ‘Cue Showdown is hosted by The Local Palate, the South’s premiere food culture publication. Attendees of the Showdown will cast their vote for their favorites in three categories: top pitmaster barbecue, favorite dish from one of Colonial Williamsburg’s chefs, and the best beer. The winners receive… well, bragging rights. In the South that’s pretty good incentive.

Tickets for the Brew ‘N’ Cue Showdown are available to guests booking the Taste Tradition Package.

Here’s a little bit of background on the competitors.

VIRGINIA

Buz Grossberg has cooked barbecue all over the country, but it’s the family recipe he learned from Ned that he’ll put up against all comers. It’s a secret that has been passed down for more than 150 years. You can find out why Buz and Ned’s calls itself “Richmond’s only real barbecue.”

REPRESENTING VA: Chef Scott

Williamsburg Inn Executive Sous Chef Scott Watson will try to make the most of the home field advantage as he designs a dish around Buz’s smoked, chopped, sauced, and glazed barbecue.

 

NORTH CAROLINA

Sam Jones’ granddad started Skylight Inn BBQ back in 1947, and he’s carrying on the tradition of old-fashioned wood-fired Carolina barbecue. It’s why tiny Ayden, NC is a destination. Southern Living named Sam one of the top Southern pitmasters in 2012.

REPRESENTING NC: CHEF TRAVIS

Travis Brust, Executive Chef at the Williamsburg Inn, has a secret dish planned using Sam’s barbecue—so secret, he wouldn’t even share with us!

 

SOUTH CAROLINA

The pride of Charleston barbecue is all about dry rubbed and slow cooked meat. A CIA (Culinary Institute of America) grad, Aaron Siegel made stops in Aspen and his native Atlanta before settling in the Palmetto State.

REPRESENTING SC: CHEF RHYS

Colonial Williamsburg Executive Chef Rhys Lewis will be spinning off a dish from his barbecue and promises to bring his usual dramatic flair to the presentation.

 

GEORGIA

St. Simons Island is a treasure of the Georgia coast, but one of its greatest natural resources can be found in a renovated gas station. That’s where Griffin Bufkin and Harrison Sapp started up Southern Soul Barbecue. Some people say they’ll put anything in their smoker, but it’s always amazing. They’ve earned plaudits from all over for their smoky sensations.

REPRESENTING GA: CHEF ANTHONY

Anthony Frank, Executive Chef at the Williamsburg Lodge, will be riffing off the prized pork to give it some additional sizzle. He may appear calm, cool, and collected but we assure you it’s all part of his strategy!

The Taste Tradition weekend promises to be a gastro-historical bonanza, with a wide range of events from a Speakeasy to a Tasting Room to a Four-course Dinner with our Founders. Click here for the complete mouthwatering rundown.