Team Smokin’ Ashes won the best overall dish in the Covington County Wild Game Cookoff Thursday.

Team member Addie Sightler said the key to the winning Creole Shrimp with Cheese Grits dish is the grits.

“In my opinion, the cheese grits are the most important,” she said. “I use real butter – Land of Lakes – and Velveeta cheese.”

Mrs. Sightler, who was joined on the team by her husband, Davey Sightler, Monica Sightler and David Weaver, said she cooks by taste.

Her taste buds must be impeccable, as the team placed first in the fish division with the shrimp dish, and third in the game division for their Spanish Venison with Gouda Sweet Sauce.

First place in the game division went to PowerSouth’s cook team for their Venison Street Tacos. Team member Taylor Williams explained that the venison backstraps were marinated in a mixture of lime juice, soy sauce and olive oil seasoned with garlic, cumin, chili powder and pepper.

The grilled venison was served on tortilla and garnished with cheese, pico de gallo, Mexican crema, cilantro and fresh lime.

First place in the fowl division went to Alabama Land Co. for their Bobwhite on a Fencepost. Team members grilled bacon-wrapped quail interspersed with apples on skewers.

Massey Automotive’s cook team of Johnny Duggan, Jeff Owens and Gary Musgrove won the People’s Choice award for Swine in Wine, a perennial favorite.

Other winners were:

• Best Presentation – Crooked Creek Critters – hunting buddies Cole Coursey, Stinson Johnson, Ben Griffin and Daniel Collins.

• Best Presentation, runner-up – Team Massey

• Game, second place – First South Farm Credit for Cubed Deer Steak with Sweet Puppy.

• Fowl, second place – Crooked Creek Critters for Teal on the Grill.

• Fowl, third place – PowerSouth for Bourbin Soaked Quail.

• Second place, fish – First South Farm Credit for Catfish Cake.

• Third place, fish – Team Advantage for Shrimp Happens.

The event is a fundraiser for the Alabama Wildlife Federation.