The BBQ Times March 2017 by BBQ Times

The BBQ Times WWW.BQTIMES.COM

MARCH 2017

For the Folks That Want A Little Smoke In Their Life. Your “Hometown” Newspaper Covering Competition BBQ All Over The USA!

2017 GBA SEASON IS FIRING UP

Smokestack Lightning Strikes Dilly Dally in Dooly

Holy Smokes smokes the competition at Tifton Rhythm & Ribs

Smokestack Lighting wins Grand Champion at Dilly Dally in Dooly, a GBA contest put on by the Dooly County Chamber of Commerce at the Big Pig Jig Site. Photo by Audrey Campbell

By Audrey Evans (BBQ Times) & Jim Sewell (GBA)

The Georgia Barbecue Association (GBA) along with the Dooly Co Chamber of Commerce combined to bring a second professional BBQ competition to the Big Pig Jig site in Vienna. With 54 teams, Dilly Dally in Dooly became

the second largest contest field in GBA history. The contest drew teams from both GA & FL as well as Poor House BarB-Q, Pitmaster Dan Jameson, who made a 20 hour drive down to south GA from Caanan, New Hampshire. Getting the last call of the day for Grand Champion Smokestack Lightning. The team topped the finals rounds with a score of 597.8 in Loin. It was the team’s first Grand Championship in 2017, only the second ever .Smokestack Lightening is a team made up of two “head cooks” Steve Holmes and Jeff Hayslip. When I contacted Steve about a story, this is what he had to say, “Originally for this contest, Steve was to be the head cook but some business situations kept me away so Jeff stepped in and cooked the contest. Jeff and his beautiful and talented daughter Hope were the individuals on stage in Vienna. They are two great people and I believe that they would be a wonderful interview.”

See Dilly Dally on Page 2.

Holy Smokes, Gary & Dion Lanton

By Jim Sewell GBA Vice - President

Tifton, GA — The competition was tough and tight at Rhythm & Ribs on a beautiful first weekend in March. It was so close that it came down to a tie for the Grand Championship. Gary & Dionn Lanton of Holy Smokes won the Grand Championship in a tie with …THEMSELVES. The team’s winning Loin score of 597.5 exactly the same as their winning Rib score. Lang BBQ Smokers, Darryl Strickland, won the Pulled Pork category and was just 0.6 of a point off the Grand Championship scores.

See Tifton on Page 15.

ADDRESS SERVICE REQUESTED• ADDRESS ON PAGE 4. POSTAGE PAID VALDOSTA, GA POSTAL PERMIT #171

PAGE 2

THE BBQ TIMES

DILLY DALLY IN DOOLY From Page 1

I knew there was something unique about this situation immediately as the team took the stage. The story I found out a tad about while they were on stage and the rest in this interview. The intriguing fact about this team, I could tell a lot centered around Jeff’s daughter, Hope. Hope is 14 years old and really loves cooking and being a part of competition BBQ. Jeff said, “I’ve been in competition BBQ for a while, but when your kids get involved it takes it to another level.” You see Hope had been working with her dad and the team over a while and has learned to help work the smokers, maintain the temperatures, and even help with flavor profiles and such. I was told that Hope and her 19 year old brother Daniel helped dad make up the glaze that took a perfect 600 score on loin at this contest. Jeff showed his full support and encouragement of Hope in the BBQ world and assured me he would love for her to “turn out to be the future of competition BBQ”. Jeff also wanted to make sure and mention the support and help they have received from teams such as the Pink Pork Pokers and Flint River Cookers. The time they have put into

helping Jeff and Hope and the entire team has really showed them the aspect of “BBQ Family.” Taking the Reserve Grand Championship by making finals in Ribs along with 4th place in Loin & 8th place in Pulled Pork was Team Pork Rindz led by Pitmaster Scott McCormick. The Loin competition was especially tough as all three finals teams recorded a perfect 600 score in the preliminary rounds. Team Pork Rindz missed the finals round by just 0.3 of a point with a 599.7. Following Smokestack Lightning in Loin was Reallicious Q in second place and Hootie Q in third. Tim Coleman & Real South BBQ won the Pulled Pork category followed by Budmeisters as runner-up. Hootie Q edged H and J Cooking Team on a tiebreaker for third in preliminaries to qualify for finals and finished 3rd in the final round. Holy Smokes, Gary & Dionn Lanton, took top honors in Ribs. Bite My Butt BBQ scored a perfect 600 in the preliminary round and finished second in the finals. Team Pork Rindz rounded out the top three. The contest held a Brisket ancillary competition. Captain Jack’s Freedom BBQ Team, Jack & Sandi Falin, walked for the

MARCH 2017

first place call. Holy Smokes took 2nd putting on a very successful first year event. place with Reallicious Q taking third. We look forward to growing it bigger & betThe GBA thanks the staff of organizers ter in 2018. & volunteers for Dilly Dally in Dooly on

More Photos Page 19.

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MARCH 2017

THE BBQ TIMES

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PAGE 4

THE BBQ TIMES

Preparing for the last spout of cold weather

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com Every year I think the weather gets less and less predictable. Through most of February it was stinkin’ hot! I’m talking 70-80 degree days. I was joking last time in my column (Well not really) about the weather being so nice and being able to be out

Editor & Publisher Audrey Ann Evans Campbell Contact us at 478-218-2333 or acampbell@ bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. Emailed photos need to be in JPEG, TIFF or PDF formats, preferably 300 DPI resolution. All articles are due by the first of the month they are being submitted to run in. © 2016 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reflect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

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doing things during January and into February. Now, they are saying next week (Mid March) it is supposed to be in the 20’s. Are you kidding me? In Georgia. AND, to top it off with the snow that is supposed to hit the North East, and the fact it is going to be nearly 70-75 in Colorado the same week. It just seems a little backwards to me. Either way, I thought I was done with the Cold Weather Cooking. We all know at a competition, you hardly eat. After you look at the food all night doing prep work and cooking it, it’s usually the last thing you want to eat and you still have turn ins to go. It’s usually Pizza or Mexican I crave the most after a day at a competition, and I seem to hear that to be a usual trend for a lot of competitors also. Either way, we all end up picking and eating pretty well just meat during the day then whatever that enemy may be that Saturday night; during the week its our job to stay healthy and get our body what nutrition it needs. The thing is, it’s always easier for me to eat healthy and do better during the summer. The vegetables are fresh, the weather is nice so I love to grill, a salad actually taste good on a hot day too. We tend to eat later during the summer which isn’t good but it just seems healthier food options I guess. Enough with my dreaming about Summer being here already, I know it will be before I blink an eye or probably write another column. Here’s one more recipe that can work during a summer night that are easy to throw together or during those random cold spells when you just want something “warming”.

AUDREY’S SHEPARD’S PIE Now, I must admit, I didn’t use beef here. We use a lot of venison and Andy went to Texas right before the wedding. I actually made this with Oryx, but you could really make it with Venison, Beef, Turkey or chopped chicken – whatever your ground meat preference is really. The meat just changes the taste a little. 2 lbs ground meat 1 medium onion 1 large can Veg-All 1 small can Veg – All 5 Baking Potatoes Butter Salt Pepper Minced Garlic Worcestershire Sauce Shredded Cheddar Cheese 2 cups Cook meat and onion, with season to

MARCH 2017

Shepard’s Pie your taste (I use salt, pepper, Worcestershire sauce) Cook until browned. While browning meat, Cook Potatoes in separate pot. Season Potatoes (salt, pepper, butter, minced garlic) When meat is browned, Add in Veg-All to the meat, mix all together and cook down a bit. When Potatoes are done, drain and mash with electric mixer or by hand with butte, sour cream, and a little milk until they meat the consistency you like. You do not want them to thin. Put meat and veggie mix in bottom of pan. I use a large baking dish. Cover top of meat and Veggie Layer with Shredded Cheese. Keep a little to put on very top when serving. Layer Potatoes across top of meat and veggie mixture. I rake across the top of the potatoes to give them a little fluff look. Place in oven on 375 degrees and let cook. Everything is done when it goes in the oven, so you are basically cooking to blend the ingredients, brown the top a tad, or wait until you are ready to eat. You are not going to cook it too long as long as the top doesn’t get over cooked. After cooking a bit, I melt some butter

and wipe it over the top with a silicone brush to help brown the potatoes a tad. When you dip onto place, or have plates set to serve, leave a bowl of shredded cheese there or add on top of pie once it is dipped on the plate. It taste good and helps it look pretty once dipped too. Everybody knows nothing like this looks pretty once it’s on a plate. ••• OK, I’m heading back to summer time, I hope you enjoy these. It’s been great to be back on the BBQ circuit these few weeks and I know the next few months are only going to be better. If I haven’t seen you in a while, I can’t wait to see you soon. I am working on my calendar for the year, if you have any ideas of contest I should really try and make this year, please shoot me an email. Until Next Month, Keep rubbin those butts.

MARCH 2017

Brandt Haney

Pitmaster Backyard BBQ Studs As much as I enjoy a full country breakfast, buffet style lunch or sit down dinner I have to admit that I do have a bit of a soft spot for those weekend gatherings with neighbors where we all bring finger foods, sit around all evening just grazing and enjoying each other’s fellowship. Even on rainy weekends I find myself in a constant state of grazing which is no Bueno for my belt size. I tend to think the biggest issue with grazing is the selection of foods with which I generally find myself surrounded. There is always the obligatory tray of meatballs, cocktail weenies, and nacho cheese dip at parties. All of which I love. Then you may have the tray of fried chicken nuggets, sausage cheese balls, dessert trays, not to mention the liquid refreshments to wash it all down with. At home it is salsa and chips, pizza bagels or just a big ol glass of cereal. Don’t misunderstand, I don’t have anything against any of these wonderful appetizers slash finger foods slash grazing favorites. As a matter of fact, I was looking forward to them when we were invited over to watch the Super Bowl with friends. My issue was that I was in the middle of a weight loss competition at work. A dozen or so people had all chipped in to make the winning pot attractive enough to get me motivated. Up to this point I had been able to be fairly well disciplined and was making progress. I wanted to enjoy the event with everyone but needed a way to make sure I didn’t completely blow all the progress I had made. I was in need of something I could take that would be filling enough that I would not succumb to my grazing habit. It needed to be tasty and healthy but not rabbit food to-heck-with-this-diet-thing kind of healthy. I was willing to splurge a little but just not loose total control. So I started up the think tank and began noodling on

THE BBQ TIMES

an idea. I had been to previous parties where people had bacon wrapped stuffed jalapeños and while the jalapeño was on the healthy side I was not so sure the several tablespoons of cheese in the middle along with the bacon would make the cut. I had done jalapeño fries before and really enjoy the flavor and crunch of fresh jalapeños. I began thinking about chicken and thought maybe chicken kabobs, or grilled nuggets but that just seemed to dang plain. That’s sort of when it hit me, why not take the cheese out of the stuffed jalapeño and substitute the chicken in its place. With a general plan in mind I went to the store and bought a dozen nice sized jalapeños and a pack of bacon. Back in the kitchen I pulled boneless chicken breasts that we had out and cut them into small strips that would be able to fit inside a Jalapeño half. Needing a little oomph to this dish I took my favorite BBQ rub and liberally coated the chicken and set it aside. I halved the Jalapeños and removed the seeds and ribs. I took the bacon and cut twelve strips in half. I proceeded to place the chicken in the jalapeños and carefully wrapped them with the bacon. To be completely honest I did not want to deprive the other guests of a fully tasty treat so I did put a small smear of cream cheese on most of the jalapeños prior to placing the chicken on them, and trying both it was clearly the way to go. All prepared it was off to the grill. I had prepared the grill for direct heat and had it up to 400 degrees. My goal was to crisp the bacon on both sides and hope that the chicken being small strips would be fully cooked at the same time. Placing all twenty-four jalapeños on the grill I closed the lid and waited four minutes, turned them all over and repeated the process. After eight total minutes I plucked one of the jalapeño chicken bites off the grill to test and what a delightful moment it was when I found that my plan had actually come together. We gathered out things and proceeded to our Super Bowl event whey the bites were a unanimous hit and it was also unanimous that the extra calories in the cream cheese were also the preferred way to go. I ended

PAGE 5

up eating three of these and was able to for the most part stay away from all the empty fat filled calories offered elsewhere that evening. I guess there is a simple point to this story which is there are ways to cre-

ate lighter and somewhat healthier options if we really try. This one worked out well and I guess it wouldn’t hurt to see what else is out there. It may just be time to go exploring.

JALAPEÑO CHICKEN BITES 12 large jalapeños, halved and seeded 2 boneless chicken breasts cut in thin slices 3 Tablespoons favorite BBQ rub 4 Tablespoons cream cheese 12 strips of bacon cut in half. Preheat grill to 400 degrees. Cut chicken into small strips and coat with BBQ rub and set aside. Halve and seed jalapeños. Take a small amount of cream cheese and just coat the inside of the jalapeños. Once all the jalapeños have been coated place a strip of chicken into each of the jalapeño halves. Wrap each stuffed jalapeño half with a strip of bacon and set on a plate. Proceed to grill each side of the jalapeño chicken bites for 4 to 6 minutes until the bacon is crisp and the chicken is fully cooked.

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PAGE 6

THE BBQ TIMES

Fixin’s from the Kitchen : Pork Chops & Indian Corn

Fixin’s from the Kitchen

but the Indian Corn is something I like to do when I like to have a little different “Flare” to the dinner. Pairing with some homemade corn bread or biscuits is perfect. Also you can add black beans to if you like, and a few red pepper flake I’m one of the lucky folks who have an indoor grill in my kitchen. That is perfect for me cooking for myself, I don’t have to be outside after dark or when it’s cold. I just love it. Even if you have to bare the cold to cook the pork chops, they are great. You can also bake them with the same ingredients if you really don’t want to grill.

This month I’ll share one of my favorites on an indoor cooking night. These are easy recipes. I enjoy making them both. The pork chops are great for company, they’ll think you really outdid yourself, but the secret is letting them marinade overnight and don’t overcook them. Sometimes, it’s just nice to mix things up and have something a little different. These pork chops are a everyday go to for me,

2 T. Bacon drippings 1 ½ Lb. Ground Beef 1 small Green Pepper chopped 1 Medium Onion chopped ½ tsp Salt ¼ tsp Pepper 1 Can Tomato Soup 2 Cans Whole Kernel Corn Brown ground beef, drain set aside. Put bacon drippings in pan with onion and peppers, cook for about 10 minutes. Add all other ingredients and cook for 30

Judy Evans

judymevans@outlook.com

MARCH 2017

INDIAN CORN

minutes. You can cook in oven on 300, or you can let it simmer on stove top. Either way it’s delicious. If you decide to put in oven you may have to add a little water, after 15 minutes or so.

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5 Medium Bone Pork Chops 2 Cups Italian Dressing (Fat Free) 2 Tbsp. Honey Mustard

Black Pepper Put all in gallon ziplock, let marinate overnight. Cook on grill for about 12 minutes on each side. Depending on how thick they are. This is one that is great with the large thick pork chops. Using the fat free dressing, you really cannot tell a difference in taste.

MARCH 2017

12 YEARS...

Jeff Petkevicius

Pitmaster Give it to God yokedup@gmail.com There are times in this life when everything stops and God’s glory is revealed to us in ways that are simply…. miraculous. This is a story of defeat, dis-honor, disappointment, redemption, forgiveness and victory. Sitting in a friend’s office thirteen years ago, my eyes were opened to the reality of my complete and utter failure as a human being. The outside world didn’t see it that way, in fact, I was quite successful in the business world, had lots of money, property, stuff… but on the inside, at the core of what I followed and believed and worshiped, was myself. My happiness, my pleasure and my desires was all that mattered. My friend uttered these words that seared into my heart… “Jeff, you are going to hell…there’s no question about that, but the question is….how many people that you care about, that you love, will have their lives trashed by you?” Like a ton of bricks, it hit me between the eyes and there was no running from it. I was one of the most effective salesmen you could imagine and I had no response. He was right. We prayed and I gave my life to Jesus Christ as my Lord and Savior. I was born-again, a child of God and have not looked back. Unfortunately, those lives that I trashed, the ones that meant so much to me couldn’t help but carry the deep scars of my doing. Both of my daughters bore the brunt of it. Brooke and I came back together shortly before her untimely death, but Paige and I re-

THE BBQ TIMES

mained apart, very far apart. Paige, rightfully dis-owned me and wanted nothing to do with me, no contact what-so-ever. Years went by and her stance didn’t soften. Each and every day, I prayed for God to help our relationship heal and restore us. Nine years went by without contact. Having begun my Pro BBQ career and traveling around the country sharing Jesus, and the Thank You Fairy, God put on my heart to make a trip out to California. It was a risk, but I wanted to make the trip to apologize to Paige. I sent off an email, and she agreed to meet with me. My sole purpose on the morning we met was to apologize to Paige for not being the Dad she deserved to have. To apologize for the pain I had caused. No excuses, no explanations, just an apology. THAT is what Paige needed to hear and she forgave me. She didn’t just jump right in and trust what I was saying to be real, but her heart was wide open to giving me a shot. Following our re-connection, we stayed in touch, visited a couple times and just worked on getting to know each other as adults. I always sensed a bit of awkwardness when Paige attempted to address me because she didn’t know what to call me… and Dad wasn’t on the radar screen….yet. God continued to heal her heart and as the years have gone by, Paige grew to realize that Jeff is not the man he used to be, but he really has changed. This past February, I received the most treasured expression of love, a birthday card and note from Paige: Dad – I just wanted to write you a note to say how truly grateful I am to have you back in my life. I value you and our relationship. You enrich my life so thank you for that. Life is crazy and at the end of the day, we are all just people doing the best we can. Sometimes it’s hard as a daughter to see your parents as “actual people” with struggles of their own. You had your own demos to battle in your life and I understand that more & more as I get older. I love you and I truly forgive you. Thank you for being authentically you. You are an amazing human being with a kind heart. – Paige. As I cry again, writing this…. I share it with you to know that God will hon-

Each and every day, I prayed for God to help our relationship heal and restore us.

PAGE 7

or your prayers in His perfect timing. You know exactly what is worth holding onto in your life and sometimes it’s a struggle to understand how things get to where they are… but God sees it all as well. He cares for all of us and will make a way for you to do the things you need to do, to get on the path that is Victory in your life. Relationships matter. Saying Thank You and I’m Sorry are the

most powerful relationship tools we have. There’s no allotment on how many times you can use them. Give your whole heart to God… He’s the answer you need, the provider of your dreams, the healer of your heart. What are you waiting for?

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THE BBQ TIMES

MARCH 2017

Eagle Lake BBQ Festival • March 4, 2017 • Florida BBQ Association

Backyard Grand Champion - Double Barrel Smokers Pro Grand Champion: Blitzkrieg BBQ - 780.38333

Florida BBQ Association - President’s Message

JIM ELSER President

Florida BBQ Association

Pitmaster

Sweet Smoke Q It’s already the first of March and it seems like we just started 2017, I guess the old saying “time flies when you’re having fun”. I think in my case “time flies when your busy”. I wouldn’t have it any other way, but a few days off would be kind of nice. It’s been a busy February in the sunshine state, the FBA has had 3 contests in 4 weeks. First of the month we had Winter Haven’s Smoke on the Water, this contest has been a contest not to miss. The proceeds go directly to 3 area Boys and Girls clubs, if it wasn’t for this contest, probably 2 of the 3 clubs wouldn’t have enough funding to keep the doors

open. The weather was perfect and the crowds were plentiful so I hope they raised plenty of money to keep the clubs afloat for another year. The second contest was Apopka, I believe this was the largest FBA contest to date with 130 teams. This contest draws a lot of teams for various reasons, $10,000 to the grand champion doesn’t hurt either. Chuck Carnesale and his whole crew does a fantastic job on putting on a great contest. I know how much time and dedication it takes to organize a contest and a contest that size takes a lot of time and volunteers to make it all work. These guys do whatever it takes to accommodate this many teams and judges. My (red) hat’s off to another wonderful event in Apopka. This past weekend we had Ribs on the Ridge in Haines City. Lora Donley, a new organizer for them did an outstanding job with the help from her staff. Again, the weather was good and the crowds came out to support them. As a cook team, we always like unique and different types of trophies, and they provided some fine-looking ones. Looking to March with a few contests, first is Eagle Lake this weekend and Kissimmee mid-month. These contests have been good ones in the past and I’m sure they’ll continue to be great contests. A little barbecue now and then isn’t a bad thing… Jim

OVERALL: 1. Blitzkrieg BBQ 2. Sweet Smoke Q 3. Swamp Boys 4. Ruby Red BBQ 5. Diva Q 6. Hughes Brothers BBQ 7. Smokin Flames BBQ 8. Nice Racks 9. Bull Rush BBQ 10. Butt Liquors BBQ CHICKEN: 1. 904 Que 2. Pig-Chicka-Cow-Cow 3. Hughes Brothers BBQ 4. Swamp Boys 5. Nice Racks 6. Blitzkrieg BBQ 7. Smokin Flames BBQ 8. Stokin’ Smoke BBQ 9. Sweet Smoke Q 10. Bar-B-Que This RIB: 1. Sonny’s Heritage BBQ Team 2. Kick Yo Butt 3. Ruby Red BBQ 4. Sweet Smoke Q 5. Blitzkrieg BBQ 6. Smokin Flames BBQ 7. Uncle Toad’s Competition BBQ 8. Swamp Boys 9. Unprohibited BBQ 10. Diva Q PORK: 1. 904 Que 2. Shanty Town BBQ 3. Krazy Train 4. Blitzkrieg BBQ 5. Diva Q 6. Backyard Bro’s 7. Butt Liquors BBQ 8. Sweet Smoke Q 9. Ruby Red BBQ 10. Swamp Boys

780.3833330 775.6833331 774.4000000 773.4666665 772.3999999 771.4166666 768.7833334 768.5499999 768.4333331 766.9499997 199.2999998 197.1833332 197.1833332 197.1666666 196.2000000 195.7666666 195.7499999 195.0499999 193.3833333 192.9166667 197.1999998 196.4333334 195.0499999 195.0000000 194.7999999 194.0666667 193.8333333 192.8666667 192.6833332 192.4333333 197.1666666 195.9999998 195.0666665 194.3499999 194.0999999 194.0833333 192.9166666 192.9166666 192.8833333 192.6500000

11. Krazy Train 12. 904 Que 13. Pig-Chicka-Cow-Cow 14. Stokin’ Smoke BBQ 15. Shanty Town BBQ 16. Kick Yo Butt 17. Uncle Toad’s Competition BBQ 18. Backyard Bro’s 19. Accutech BBQ 20. Matt Daddy’s BBQ

BRISKET: 1. Krazy Train 2. Fantasy Q 3. Hughes Brothers BBQ 4. Bull Rush BBQ 5. Blitzkrieg BBQ 6. Sweet Smoke Q 7. Uncle Toad’s Competition BBQ 8. Butt Liquors BBQ 9. Stokin’ Smoke BBQ 10. Diva Q BACKYARD: 1. Double Barrel Smokers 2. Burning Bush BBQ 3. Dawg Q 4. Smokin’ Ain’t Easy 5. Gentry’s BBQ 6. One Particular BBQ 7. Bark Like a Hog BBQ 8. Mother Truckers BBQ 9. Done Right Smokin 10. Smokin’ Racks & Sippin Jacks

765.5333329 765.0833330 764.3666666 764.3333333 763.3833331 763.2999999 761.9166666 758.6166667 758.4833332 758.0166667

198.5999998 198.5833332 196.4666666 195.4999999 195.4666666 194.3833332 194.3333333 194.0833332 193.6333333 193.6166667 760.5666667 758.8833333 753.4833334 749.5500001 746.3833335 743.7499999 743.0333332 738.0166666 734.4500001 729.1666667

MARCH 2017

THE BBQ TIMES

PAGE 9

More from the Eagle Lake BBQ Festival

Brisket First Place Krazy Train

Reserve Grand Champion Sweet Smoke Q - 775.68333

Ribs First Place Sonny’s Heritage BBQ Team

Chicken & Pork First Place 904 Que

Backyard Reserve Champion Burning Bush BBQ

MARCH 31-APRIL1, 2017

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APRIL 28-30, 2017

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PAGE 10

THE BBQ TIMES

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March 2017

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MARCH 2017

THE BBQ TIMES

PAGE 11

The Bishopville BBQ Block Party

March 10-11, 2017 South Carolina BBQ Association

First Place - Razorback BBQ – Jason Peterson , Pitmaster

By Mike Horne The temperature may have been on the cool side but the Cook Teams, judges and BBQ Fans were ready for a great event in Bishopville, SC. Congratulations to all getting the call in the Pulled Pork.

Second Place - JT’s BBQ – JT Handy Pitmaster

Third Place – Carolina Squires – Brian Pearson, Pitmaster

Receiving her Senior Judges hat was Margo Seddon.

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PAGE 12

THE BBQ TIMES

MARCH 2017

SC/GA Line BBQ Festival South Carolina BBQ Association • Hardeeville, South Carolina March 3&4, 2017 was another great weekend to hold a BBQ Cookoff. Hardeeville, SC held their annual SC/GA Line BBQ Festival with 15 teams firing up their smokers to cook wings, ribs, and wings. Congratulations Hardeeville Event Staff, the SCBA Marshals and judges, and the Cook Teams for a great event. Taking the Grand Champion award was: The Saucy Pig, James Davita, Pitmaster Second Place Pork Butt Third Place Ribs

Second place ribs: Smoke Central Jason Singletary Pitmaster Fourth place pulled pork: Smoke-N-Hope, Lew Robinson Pitmaster

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Taking first place in the pulled pork competition was Backwoods Bar-B-Que, Gene Culbertson, Pitmaster.

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MARCH 2017

THE BBQ TIMES

PAGE 13

Congratulations to the following judges for advancing in the ranks of the SCBA.

First place wings S’Lowcountry Q, Quentin Tedder, Pitmaster

Brandon Sanders is awarded his Certified Judge’s Apron.

Jorge Rodriguez is awarded his Master Judge’s hat.

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Taking first place in the rib competition was: Steel Smokin Smokers, Kamese McDaniels, Pitmaster.

Charles Arrants is awarded his Certified Judge’s Apron.

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PAGE 14

Calendar of Events GEORGIA BARBECUE ASSOCIATION

Fire Ant Festival BBQ Bash March 24-25, 2017 Hudson Ave, Ashburn, GA BBQ & Brews Festival-Cartersville March 31-April 01, 2017 1 Friendship Plaza, Cartersville, GA BBQ & Brews Festival April 28- 29, 2017 Etowah River Park 600 Brown Industrial Pkwy, Canton, GA Three Rivers BBQ Fest at Towns Bluff Park May 05 -06, 2017 Towns Bluff Park, Uvalda Landing Road, Hazlehurst, GA Smoke on the Lake ~ Cooking for Fun Division Only May 12,- 13, 2017 Cauble Park, Acworth, GA 10th Annual Smoke on the Water BBQ & Music Festival May 19- 20, 2017 189 Rock Hill School Rd Thomaston, GA

FLORIDA BBQ ASSOCIATION

6th Annual Smokin’ In the Mangroves - Ft Myers March 18, 2017 Santini Marina Plaza, 7225 Estero Blvd Fort Myers Beach, FL 33931 Kissimmee Valley Rib Rodeo – Kissimmee March 24 -25, 2017 Kissimmee Lakefront Park, 69 Lakeview Drive Kissimmee, FL 32714 BBQ & Music Fest -Keystone Heights April 7 -8, 2017 Keystone Heights, FL Suncoast BBQ & Bluegrass Bash Venice April 14-15, 2017 Venice Airport, 595 Airport Ave E. Venice , FL 34285 United States Planes, Trains & BBQ – Tavares April 21- 22, 2017 Tavares Waterfront, 100 E. Ruby Street Tavares, FL 32778

THE BBQ TIMES MEMPHIS BBQ NETWORK

SOUTH CAROLINA BARBEQUE ASSOCIATION

March 17-18, 2017 Smoke in the ‘Boro Coastal Electric Co-Op Walterboro, SC March 31-April 1, 2017 Big Brothers & Big Sisters BBQ Festival Florence, SC April 07-08, 2017 Hub City Hog Fest Spartanburg, SC April 21-22, 2017 Sixth Annual Benefit BBQ for Boy Scouts Sumter, SC

Mar 31 - Apr 1, 2017 Atoka BBQ Fest Nancy Lane Park 118 Atoka Park Ave. Atoka, TN Apr 7 - Apr 8, 2017 Philadelphia Ham Jam Arts Festival Downtown Philadelphia 256 W. Beacon St. Philadelphia, MS Apr 28 - Apr 29, 2017 Southaven Springfest Snowden Grove Park Southaven, MS May 5 - May 6, 2017 Que on the Yazoo Downtown Greenwood Greenwood, MS

April 28th-29th, 2017 Come See Me BBQ Cook Off Rock Hill, SC

May 12 - May 13, 2017 Esperanza Bonanza Marion Sports Complex Marion, AR

May 5-6, 2017 Picking and Pigging at the Park Saluda Shoals Park, Irmo, SC Organizer: Jim Wellman, 803-213-2009 JWellman@icrc.net

Jun 1 - Jun 3, 2017 Covington World’s Oldest BBQ Cooking Contest Cobb Parr Memorial Park 800 Bert Johnson Rd. Covington, TN

MARCH 2017 KANSAS CITY BBQ SOCIETY 03/17-18/2017 Smokin in the Square Pensacola , FL Prize Money: $7,000 03/17-18/2017 Tupelo BBQ Duel- Comp 1 Tupelo, MS 03/17-18/2017 Corums Building Center BBQ (BACKYARD Hartselle, AL 03/17-18/2017 Sam’s Club National BBQ Tour Tucson, AZ Prize Money: $10,000 03/18-19/2017 Tupelo BBQ Duel- Comp 2 Tupelo, MS 03/24-25/2017 13th Annual Triple B Festival Blackwater, BBQ & Bands Crestview, FL 03/24-25/2017 BBQ Gives Back Urbanna, VA Prize Money: $8,000

Firelake BBQ Cook Off (Two Day Event) Shawnee, OK Prize Money: $15,000 03/24-25/2017 Sam’s Club National BBQ Tour Reno, NV Prize Money: $10,000 03/24-25/2017 Smoked & Sauced a BBQ for Badges Spring Hill, Ks 03/24-25/2017 Hammond BBQ Hammond, LA 03/31- 04/01/2017 B lues Hog BBQ & Music Fest Savannah, TN 03/31-4/01/2017 *Cedar Fest BBQ Cook-Off Cedar Park , TX Prize Money: $15,000 03/31-04/01/2017 Stillwater Elks Lodge Blazathon Stillwater, OK

03/24-26/2017

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MARCH 2017

TIFTON

THE BBQ TIMES

PAGE 15

From Page 1

Matt & Donna Sapp of Southern Hogs claimed the Reserve Grand Championship by making finals in Loin along with a fourth place in Pulled Pork and 13th place in Ribs. Following Holy Smokes in Loin was Southern Hogs in 2nd place & Flint River Cookers in 3rd place. Lang BBQ Smokers paced the field in Pulled Pork followed by

runner up Fire in the Hole and 3rd place Vienna Volunteer Fire Dept. Holy Smokes topped the Rib category with local favorite 42 BBQ & Budmeisters BBQ Team taking 2nd & 3rd respectively. The GBA sends a big Thank You to Tyon Spearman, the City of Tifton & a host of volunteers for their hospitality & putting on a great contest.

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Matt and Donna Sapp, of Dexter, GA won Reserve Champion along with a second place loin, fourth place pulled pork and a 13th place in ribs.

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PAGE 16

THE BBQ TIMES

MARCH 2017

Humble Rodeo BBQ Cookoff rodeo was re-established in 2002 a BBQ cookoff was added. All of this hard work benefits the Humble ISD Foundation and supports school programs that increase learning opportunities. This year’s event was sanctioned by the KCBS along with an SCA Steak contest. It was also a World Food Championships qualifier. All of this along with over $17,000 in prize money was plenty enough to entice 136 teams to roll the dice and put their Texas BBQ Report skills to the test. @Drew_Smoke Friday night began with a 50/50 Open turn-in. That was followed February weather has made for a by the SCA steak contest. The pleasant start to 2017 for our cook teams steak competition had 48 entries so far. The Humble Rodeo BBQ Cookoff that evening and finished with was held on February 3rd and 4th just John Reeves and the boys from north of Houston at the Humble Civic Smokin X taking home the blue Center and Arena Complex. When the ribbon, a check for $1000 and a yellow ticket good for a steak entry in The World Real Food Championships. What a Pacific Northwest nice way to kick off the weekend! Alder Wood... Deal Saturday came and so did the Big 4 categoDo seafood right! ries. First up was turkey, ribs, salt... the chicken turnin at noon. Out JustSmokedSalmon.com/Alder of 136 entries 1st

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Smokin’ X with their first place in steak. place went to Travis Clark and The Clark Crew BBQ team. They nailed a perfect 180 from the judges to take the top honors. Pork ribs were the next category to go in. With a score slightly above

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Pic Courtesy of John Reeves.

178, the Jose version of the Texican Cookers took home 1st place. Iowa’s Smokey D’s BBQ was a close second with an even 176 points. Next up was the Pork box turn-ins. First place went to a Texas boy with a perfect 180 score, Ernest Servantes and the Burnt Bean Co. His rubs have been big sellers and you should order yours online at www.Academy.com for delivery right to your door. Finally, the brisket category was up for judging. With a perfect 180, 1st place went to The Tradesmen Cookers. They were playing on their home turf and hit it hard with that score. Iowa’s Smokey D’s BBQ came in right behind them with an impressive score of 179.4400. When it was all said and done your Grand Champion was Iowa’s Smokey D’s BBQ with an overall score of 699.4056. They were 18th in Chicken, 2nd in Ribs, 9th in Pork and 2nd in Brisket. That win came with a yellow ticket entry to compete in the BBQ category at The World Food Championships. I am sure that made the ride home a

IBCA Top 10 as of 02/28/17:

Rank Head Cook 1. Danny Luera 2. Fred Robles 3. Matias Serrata 4. David Gonzalez 5. Eloy De Leon 6. Steve Shamlian 7. Raul Rodriguez 8. Cruz Tijerina 9. Hector Hernandez 10. Justin Flores

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Points 260 Pts. 233 Pts 219 Pts. 195 Pts. 176 Pts. 169 Pts. 166 Pts. 66 Pts. 159 Pts. 151 Pts.

MARCH 2017

THE BBQ TIMES

PAGE 17

MBN Conquistador Challenge • Marion, Arkansas • March 11, 2017

WHOLE HOG 1St Place – Brown Chicken Brown Cow 2Nd Place – Phat Chance 3Rd Place – Poker Porkers 4Th Place – Jordy Q 5Th Place – Rollin Smoke Championship BBQ Team 6Th Place – Rib-Ka-Teers 7Th Place – Boars Night Out 8Th Place – Porkchop Mafia SHOULDER 1St Place – Ham’s Hocks 2Nd Place – Jordy Q 3Rd Place – Upigs 4Th Place – Natural Born Grillers 5Th Place – Rollin Smoke Championship BBQ Team 6Th Place – Victory Lane BBQ 7Th Place – Party Q 8Th Place – Boarhouse Smokers 9Th Place – Piggin Aint Easy 10Th Place – Phat Chance

RIBS 1St Place – Boars Night Out 2Nd Place – 901Q 3Rd Place – Rub Won Out 4Th Place – Rib-Ka-Teers 5Th Place – Party Q 6Th Place – Ham’s Hocks 7Th Place – Phat Chance 8Th Place – Dang, She’s Swine Bar-B-Que! 9Th Place – Porkchop Mafia 10Th Place – Lickman BBQ

pleasant one. The Reserve Champions were Oklahoma’s Butcher BBQ. Their 21st in Chicken, 4th place Ribs, 10th place in Pork and 3rd place Brisket gave them a total of 693.1084 points. A very nice weekend for them as well! Teams from our home state didn’t do too bad either. Kelly Curtis and the Panther Creek Cookers finished 3rd overall with a final total of 684.4684 points. Ernest and the Burnt Bean Co. ended up 4th overall 683.3484 total points. Congratulations to all who walked. Ernest Servantes (right) celebrates his perfect score in Pork.

Photo Courtesy of Ernest Servante

Sherry Warth, Ric Halbrook (organizer), Darren Warth.

Pic Courtesy of Darren Warth

Brown Chicken Brown Cow Grand Champion

PAGE 18

THE BBQ TIMES

Blues, Brews and BBQ Festival

MARCH 2017

SCBA Port Royal, South Carolina Feb 24 & 25, 2017

The annual and first event on the SCBA calendar was the Port Royal, SC Blues, Brews, and BBQ Festival. The weather was perfect for the 33 cook teams who fired up their smokers to cook wings, ribs, and pulled pork. Congratulations to all of the winners. These trophies are the 1st place trophies for Pulled Pork and Ribs at the Port Royal, SC Blues, Brews and BBQ Festival. These guitars are hand made by SCBA Master Judge and Pitmaster Quentin Tedder. First place Pulled Pork – Smoke Central, Jason Singletary, Pitmaster

First place Ribs – Ultimate Tailgater, Chris Fulmer, Pitmaster

Second place Pulled Pork– JT’s BBQ, Tim Handy, Pitmaster

Second place Ribs– In the Army Q, Tony Sadler, Pitmaster

Third place Pulled Pork– Yes Dear BBQ, Frank Nagle, Pitmaster

Third place Ribs– Red Cup Q, T J Lancaster, Pitmaster

Fourth place Ribs– Mac’s Lunch, David McClain, Pitmaster

Fourth place Pulled Pork – S’Lowcountry Q, Quentin Tedder, Pitmaster

Fifth place Pulled Pork– Smokin Stacks, Jeff Smith, Pitmaster

Fifth place Ribs– Some are Swine, Seth Watari, Pitmaster

MARCH 2017

THE BBQ TIMES

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THE BBQ TIMES

MARCH 2017

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