It poured, it was cold, but the experience was amazing! Hearing our name called certainly helped warm us up.

We placed 9th in Dessert with a perfect score!
3rd in Cooks Choice
8th in Chicken
25th in Ribs

And, well, not sure what the judges were thinking on pork or brisket. Doesn’t matter, we had a great time! What an honor to just be there!

Congratulations to ALL the teams!

I have to thank Jesus for this opportunity and so many others…

Chef Dell and the Swine Thyme USA BBQ Team with their 3 awards at The Jack Daniels Barbeque Invitational in 2017

Chef Phillip and Leah Dell with awards at the Jack Daniels BBQ Invitational in 2017

Chef Dells Pumpkin Praline Cheesecake won a perfect score at the Jack Daniels Barbecue World Championship in 2017

Swine Thyme USA Jack Daniels Barbecue Invitational 2017 awards

Chef Phillip Dell will be competing at the Jack Daniel's 2017 World Championship Invitational Barbecue

“67 championship teams from the U.S. and 23 international teams from around the world convene in Lynchburg to compete for the coveted title of The Jack Grand Champion.”

RELATED: Say Hello to My Little Berkshire Friend

Swine Thyme U.S.A. has been invited to the prestigious Jack Daniel’s Invitational BBQ in Lynchburg, TN home of the famous distillery. Not everyone gets an opportunity like this! We’ve brought our Berkshire A-Game and are aiming for another win.

We know you are cheering for us, so here’s the championship recipe and all-important smoking technique for Chef Dell’s BBQ Berkshire Rack of Ribs. Why not have your own Jack Daniel’s backyard barbecue this weekend?

GET RECIPE

RECIPE: Apple ‘Jack’ Tart Tatin

Print Recipe

5 from 1 vote

Apple 'Jack' Tart Tatin

Add a fun spin to the incredible classic pastry Tart Tatin with a shot (or two) of Jack Daniel's Old No. 7 Tennesee Whisky.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American, French

Keyword: apple, tart tatin

Servings: 6

Calories: 515kcal

Ingredients

7 large, firm, sweet apples like Granny Smith, Golden Delicious, or Fuji
2 tbsp Jack Daniel's Old No. 7
1 cup sugar
4 tbsp unsalted butter
1 sheet of frozen puff pastry, thawed (from a standard 17 1/4 oz. pkg.)
All Purpose flour for dusting

Instructions

Heat oven to 400 degrees. Peel, half and core apples using a melon baller to retain the rounded shape of the apples. Toss apples with Jack Daniel's Old No. 7. Set aside.
Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the Tart Tatin. Serve warm or at room temperature.