The barbecue teams will not spark up the grills until Friday, but the rivalry between the Red, White and Bar-B-Q reigning champ Alex “Dr. Porkenstein” Cothell and Westmont’s hometown hero Scottie Johnson already is blazing.

“I’m gunnin’ for Dr. Porkenstein (Cothell) this year. Lightning isn’t going to strike twice,” said Johnson, who was crowned Grand Champion of the prestigious Jack Daniels World Championship Barbecue Contest in 2006.

Cothell has other ideas.

“I’m coming to whip him again, on his home turf,” said Cothell, of Kenosha, Wis., who took first in last year’s inaugural Westmont competition.

Unfazed, Johnson retorted “The blind pig can find the nut every now and then.”

Those four meats make up the four judged categories at the Red, White and B-B-Q competition Sunday. Winners of the Kansas City Barbeque-sanctioned contest divvy up $10,000 in cash, with the grand champion earning $2,250, free entry for next year and the title of Illinois Grand Champion.

Starting Saturday at 6 p.m., Cothell, Johnson and about 33 other teams from New York to Kentucky will begin the meat seasoning and slow cooking until the sun comes up at Ty Warner Sunday, many sneaking shut eye in tents, chairs or trailers until the judging at noon.

In addition to the competition, the festival, sponsored by the Westmont Lion’s Club and Jaycees, will feature live music and entertainment, an amateur rib contest, chili cook-off, beer tent, cooking demonstrations and lots of tasty food for the general public.

A three-on-three soccer tournament also was added to the lineup.

With new events, increased participation and the hope of good weather, Red, White and Bar-B-Q co-organizer Jim Addington has high hopes for the festival’s sophomore year.

“We’re walking on air, actually,” Addington said. “With the weak economy and gas prices, a lot of competitions are down on participation, but we’re up. There’s definitely going to be more people than last year; there’s no question in my mind.”

Addington said 35 teams are registered for the barbecue competition, up from 29 last year. Participation doubled or came close in the amateur rib contest and the chili contest.

Registration for the rib contest is open until the day of the event.

For Johnson, who spends the summer zigzagging the country for barbecue competitions, Red, White and Bar-B-Q simmers a little sweeter than the rest.

“I want to barbecue, but when I can barbecue and show off my town, that’s the ultimate.”