Twenty-eight teams competed for the title of grand champion in the Pacific Northwest Barbecue Association competition on Sunday, Sept. 20.

The teams came from as far away as Vancouver B.C. and central Oregon to compete in the event, now in its sixth year. The association, a recognized affilliate of the world famous Kansas City BBQ Society, was formed in 1991 by a group of barbecue cooks in the Pacific Northwest. Over the years it has grown from 20 members to more than 400 internationally.

Thousands of people attended this years event, which had contestants vying to be the best at pork shoulder, brisket, chicken and ribs.

Michael Stevenson, of Lynnwood, who normally photographs the event was in his second year of the competition. He uses apple juice as a secret ingredient and sprays it on his baby back ribs right on the grill.

"It keeps them moist and gives them flavor," he said.

Ty Staley, who took home the title two years ago was back this year with a new $16,000 barbecue grill. He said the secret to good barbecue is to cook, "Low and slow."

He was pretty happy with how his chicken entry was working but was still experimenting with the ribs. Steve Yip favored his giant Weber barbecue, which has,"1,100 square inches of cooking surface," he said.

He was looking for some redemption this year after not doing as well as he had hoped last year. John McGee of Left Hand Smoke was happily preparing some chicken in the team's custom smoker made by Brian Moriarity from a 55-gallon drum.

The grand champion was Left Hand Smoke Brian Moriarity and J.D. McGee, second place overall was Sugar's Barbecue, third place was called Beer B Que.

Left Hand Smoke now qualifies for the Evergreen State BBQ Championship and also qualifies for the American Royal and Great American barbecue competitions. Beyond that they will be entered into the Jack Daniels Invitational Draw.

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