BBQ in Galax: The Secret Sauce

By seven in the morning, smoke already lingers above Main Street in Galax. It drifts from a long row of cookers—some handmade, others hauled in on trailers built for competition. Teams stand quietly behind their setups, checking temps, watching the color of the meat, waiting for the next step. The conversations are quiet, the movements precise. Everyone is focused.

This is Smoke on the Mountain, a sanctioned triple competition drawing pitmasters from the Kansas City Barbeque Society (KCBS), the Memphis Barbecue Network (MBN), and the Steak Cookoff Association (SCA). It’s held in downtown Galax every fourth weekend in July. 2025 marks the 20^th anniversary of the event, organized by the Twin County Chamber of Commerce. This group meticulously attends to every detail, ensuring that nothing is missed.

The Home Team Sits It Out

Galax knows barbecue. It’s got its share of dependable restaurants serving pulled pork and ribs to regulars all year long. But when competition weekend rolls around, those local pits stay out of the contest. They’re not boycotting; they’re just busy.

During Smoke on the Mountain, local restaurants stay open and swamped. With thousands of visitors in town, shutting down for a contest doesn’t make business sense. So while the traveling teams compete, Galax’s own pitmasters keep feeding the crowds.

And no one seems to mind. There’s no local-versus-visitor tension. It’s understood: the town plays host, the teams bring the competition, and everyone eats well.

Three Sanctioning Bodies, One Town

Smoke on the Mountain is one of the few events in the country that brings together three national barbecue circuits in one place.

The KCBS side includes four meat categories: chicken, ribs, pork shoulder, and brisket. Entries are judged blind. Scores are given for appearance, taste, and tenderness, and the rules leave no room for improvisation. Everything must be cooked on-site from raw meat, using wood, pellets, or charcoal. No gas or electric heat sources once the meat’s on the smoker. No leeway on turn-in times.

MBN runs things differently. Their contests focus on pork—ribs, shoulder, or whole hog. It’s judged in two stages: a blind preliminary round and, if you make the cut, an on-site final evaluation where judges come to your tent. Teams walk the judges through their process, show off their cookers, and present their meat in person. It’s more conversational but no less exacting.

Then there’s the SCA—a newer but fast-growing circuit. Their event focuses on grilling a perfect steak in a single round of blind judging. Cookers can be charcoal, wood, or propane, and while the format is simpler, the competition is fierce. At Galax, the SCA adds another layer of intensity—and gives backyard steak cooks a chance to compete on the same weekend as the big-league pitmasters.

The three formats don’t overlap much, but they share one trait: they have exacting standards.

“If I Could Judge Only One Contest…”

Few people have judged more contests than Ashley Brown “Brownie” Futrell, Jr. He started with the North Carolina Pork Council competitions, then earned certifications with both the Kansas City Barbeque Society and the Memphis Barbecue Network. He has judged across the country in both formats.

“If I could only judge one contest per year,” said Futrell, “it would be the MBN contest in Galax, Virginia.”

That’s not just because of the food.

“Galax is the bluegrass music capital of the world,” he added, “and the trophies for the winners are handmade fiddles and banjos crafted by local artisans. You won’t find that anywhere else.”

Futrell doesn’t just praise the prizes. He credits the people. “The organizers are extremely helpful. The community is warm and welcoming. The setting’s great. You’ve got cool mountain air in July, live music in the background, and a town that knows how to host.”

For a judge who could go anywhere, that kind of endorsement means something.

Galax Behind the Scenes

While the teams manage their cookers and the judges work through scorecards, the Chamber keeps the event moving. Volunteers handle logistics and pitch in where needed. Local organizations fill in the gaps. There are live stage bands on Friday and Saturday nights, vendors along the sidewalk, and a beer garden just a short walk away. The contest doesn’t unfold behind gates or fences—it takes place on the same streets where people get haircuts and do their banking. Visitors can also participate in the People’s Choice Award, sampling barbecue from select vendors, and casting their vote for their favorite.

It’s easygoing on the surface. But underneath, it runs like clockwork.

The competition boxes are regulated down to the smallest detail. KCBS has rules about everything from garnish to container markings. Sculpted meat, pooled sauce, and foreign objects all earn penalties. MBN finalists must prepare for face-to-face presentations, with clean workspaces, disposable serving items, and a full walk-through of the meat preparation. Small missteps—like a wrinkled tablecloth or oversized sauce chunks—can cost points. The SCA keeps things leaner but no less disciplined: judges score blind, based on doneness, appearance, and taste. Teams are expected to turn in a steak that’s evenly cooked, neatly trimmed, and consistent from edge to center. The crews focus on the rules. The town takes care of the rest.

Why It Works

Smoke on the Mountain is competition barbecue done well, in a town that knows how to welcome people and put on a great event.

Some teams come to Galax chasing points. Others come for the atmosphere. Judges come back year after year. And locals—many of whom aren’t interested in barbecue as a sport—still make a point to walk downtown and grab a plate.

The secret sauce in Galax doesn’t come in a bottle. It’s how everything fits together—tight competition, relaxed setting, good food, good music, and a community that shows up.

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Wayne Jordan is a Galax-based writer and storyteller. His Scots-Irish ancestors settled in the Blue Ridge Mountains in 1760, and he has deep roots there. The author of four books, Wayne is a retired Senior Editor for WorthPoint Corporation, a long-time columnist for Kovels Antique Trader Magazine, and a contributor to regional newspapers and travel publications. He blogs at BlueRidgeTales.com.