Award winning is a big term. Peoples choice, state fairs, rib burns, unsanctioned good ole boy contests, they all give awards.
I know of no one who competes at the highest levels and also cooks professionally that uses the same recipes and techniques. Ask Donny Teel, Tuffy Stone, Steve Farrin or any of the other big boys. The food they give the public is great, but it's not the same food they give the judges for many reasons.
When you beat guys like that with the same food you vend, cater or have in your restaurant, you will really have something going...
EXCEPTION-Something occurred to me. I have done true "comp style" caterings for smaller groups. It runs well over 30 bucks/head, and makes for a fun party. For that price they get the full blown comp deal plus "actual award winning" sides and desserts.