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Barbecue crews compete for top chef status during Smoke on the Square
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A smokey tang will drift through downtown Franklin this weekend.
The smell of hickory, cherry and apple wood will mix with slow-roasted pork and chicken. Sauces ranging from sweet and savory to slightly vinegary and spicy will add to the aromatic atmosphere.
Franklin will host the second Smoke on the Square competition, which will bring the best professional and amateur barbecue chefs to the city to put their grilling skills to the test.
Over two days, Friday and Saturday, teams will cook up ribs, pork butt and chicken, aiming for the best flavor, appearance and presentation.
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