August 2019 The BBQ Times by BBQ Times

The BBQ Times

August 2019 | WWW.BQTIMES.COM | 16 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.” Photo of Whole Hog Prepared by Matt Sapp of Dexter Meat Company

Edisto, South Carolina “Cookin’ on the Creek” Submitted by SCBA

June 1, 2019, SCBA competition BBQ teams and certified judges of the South Carolina BBQ Association traveled to the coast for the First annual Edisto “Cookin’ on the Creek” . The venue was impressive as the teams loaded in along the banks of the Edisto river. Thin blue smoke wafted through the old oaks draped in Spanish moss early Saturday morning as judges arrived to begin their day. After the judging was complete the famished public descended upon the cook teams eager to try the best BBQ in the Palmetto State. Once the last morsels of unctuous slow smoked pork was devoured the awards were presented to the excited cook teams. Taking top honors in wings was Pitmaster Quentin Tedder of S’Lowcountry Q. The rib champion for the weekend was Pit Master George Ray of Monkey Bottom Boys. Taking the first place prize in pork was Pitmaster Chris Fulmer of Ultimate Tailgaters. Next stop for the teams of the SCBA will be Irmo, SC for the “In the Middle” 5k and BBQ cook off. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

First Place Wings Second Place Ribs Fifth Place Pork S’Lowcountry Q -- Pitmaster Quentin Tedder

First Place Pork Third Place Wings Ultimate Tailgaters - Pitmaster Chris Fulmer

First Place Ribs Monkey Bottom Boys - Pitmaster George Ray August 2019 | WWW.BQTIMES.COM

LEFT: Second Place Wings Pair o’ Dice Pitmaster Patrick Mitchell RIGHT: Second Place Pork Southern Accent BBQ Pitmaster Jeff Yonce

LEFT: Third Place Pork & Third Place Ribs The Hog Mafia Pitmaster Morris Gray RIGHT: Fourth Place Pork Tailgater Hater Pitmaster Glenn Lee

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My BBQ Story

Joseph Puccio

Special to BBQT Pitmaster, Smoke Show

It was a painful December in 2015. I had my tonsils taken out at 35 years old. The doctor told me do not lift anything heavy, and spend the next few days on the couch. Between naps, I found some crazy show on TV called “Pitmasters”. Well, through one of my awake times, my life long friend and team mate Matt Groover stopped by to check on the patient. He sat down, and I was mid show. Still unable to talk much (I know that was a welcome change) we watched Myron critique BBQ. I had never heard of any of these people, but it

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Audrey Ann Evans Campbell Contact us at 478-787-8753 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. All articles are due by the first of the month they are being submitted to run in. © 2019 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.

instantly sparked interest. I muttered, “we should try this” and Matt hesitantly but willing to try, followed suit. Within the next few weeks my father John and I went and purchased a second hand Bubba Grill from a friend who was getting a new one, and we were off! We cooked a few butts, and some ribs. Daddy always swore they were the best he ever had, and still does today (I think he lies and doesn’t wanna tell me he hates them). Some were good, some were not. On the coldest, windiest day in history, we signed up to cook backyard at Jekyll Island with the GBA. We fought the elements with a smoker, a tent, and a table. Parked behind us was Darryl Strickland with Lang BBQ Smokers. Nice guy. If you don’t know, the now known as CAPTAIN DARRYL!, you are missing out. He was very helpful, even gave us his phone number, and coached us along with any questions over the years. If not for him, we would probably be competing in beer drinking contests somewhere in Germany by now. Or worse. Anyway, we decided to try it again shortly after, and we failed, but this is where the “Smoke Show” was born. We didn’t know what going Pro meant. It’s work folks. We floundered for 2 years cooking 2 or 3 contests, and got discouraged. Never even close to top 10 in a category. Purchased a gravity fed assassin, and a Assassin grill. It’s not the grill, it’s the idiot running it. We still did bad. Got to a breaking point, swallowed my pride, and asked for help. Rescue Smokers class to the rescue! Took Robby Royals class (after watching him win BBQ Pitmasters). Very informative, and gave us what I feel today was the competitive edge. The first contest after his class, we got a final call in pork. (Jasper

August 2019 | WWW.BQTIMES.COM

claims it’s because he started going with us, he’s the brains of the operation. If you don’t know, see me I’ll show you the video talking about it) We started hearing our names at contests. Top 10 is fun. But what I know, is BBQ isn’t about winning to me, as much as the family we made. Some of the folks we met are like brothers and sisters now. Audrey is my sister, and our kids will grow up together in BBQ. Eliza loves BBQ, and she loves seeing people at contests! Everybody treats her like they are her aunts and uncles and grandparents. #NEWSFLASH, #SmokeShow2.0 coming March 2020! Whoops! Eliza can’t grow up by herself! So I’m not ALWAYS gone cooking, here’s the proof! Courtney still doesn’t understand the passion, but she’s coming around. There are too many folks in GBA to even begin to name the ones that make this thing fun, and too many that have helped us along the way. From the cooks meeting Friday, to the late night talks about what Fridays are for, to suppers, awards, birthdays. It’s family. Never hard feelings when you do bad and your neighbor does good. Everybody is excited for each other. When a team, or a town is in need, we go. When a friend needs to talk, we listen. I have called several and had deep conversations outside of BBQ talk. Cary Chasteen is my go to man to talk Texas Holdem, I-16 sidewalks, and many other wild things. Nothing but love for Cary! Matt, Jasper and myself love everybody in the GBA! The friends we have made in GBA are second to none. So, from the Smoke Show, hats off to you guys, the friends and family of the GBA for keeping us around. We look forward to a great year with all of our friends! Walk often, and most importantly, let us walk last!! Oh, one more thing, as I pose in the famous hand on forehead stance, CAPTAIN DARRYL! #SmokeShow

A Great Vacation

Dana Hillis

Columnist Pitmaster, Big Papa’s Country kitchen

We took our annual summer vacation and headed north to the great state of Tennessee. Of course we had to stop and do a little competition or two along the way. Our first stop brought us to Flamingo Lakes r v resort where Ken Lloyd and the flamingo clan always make you feel at home. We recently bought an RV and were heading out for our Second big RV trip. David Haskett and the SCA were hosting a double steak contest and the park was sold out of spaces and a big crowd of teams showed up to cook. We were at our usual spot and were joined by the Captain jack crew, the Wolfe brothers and the Carter Queties. We had a chance to hang out with Brian and Dana Coleman and truly enjoyed seeing a lot of the BBQ family cooking steaks. There was a cardboard boat race and seeing the work these parents and kids do to build and race around the lake in a boat made of cardboard and duct tape is truly incredible. The contest was a double and included the ancillary event that is fun to be a part of. If I was a judge this would be a cant miss event for me knowing that so many great cooks were going to turn in some amazing food. Tina Pendray is leading the SCA in points and we have sampled a lot of her turn ins along the

way and they are worthy of her winnings. The Steak Princess is well on her way to being a fantastic chef and we have been lucky to try her entries along with a great sample of what a SCA steak should taste like. We got to join a gang of great folks to invade Captain Jacks Smokehouse and even got to do a Time Check with the Captain and Miss Sandi. When 15 to 20 professional steak and BBQ cooks show up at your restaurant at one time and all walk away happy you know that is a 5 star place to eat. Thank you Jack for always making us feel at home. We left Jacksonville heading for McMinnville Tennessee for the “Hillis/Mayfield 5 - Fifth year family reunion. We get to set up behind my cousins house and sit on a swing and take in the freshest air and beautiful mornings a person could ever enjoy. This year saw another huge crowd of family and friends join us for some fantastic food, story telling, corn hole tournament and singing. We had to build another food table to hold all the fixins and it was truly amazing how much food we had. Over 150 people showed up and enjoyed a great day of food and fun. Rich and Wendy and Bonnie and Suvane made the trip up from Florida and my cousin Mark Bottoms came from Texas and a special thanks to the Captain and the whole gang who always work hard to make this event special. My Aunt Joyce always works way to hard to help feed us all and my cousin Treva always brings great food and sends me home with some old fashioned canned goodies which are a real treat. Its a good thing we built another serving table because we filled it up! Anita, Anthony, Wendy, Rich and Janet and I headed to Pigeon Forge to our annual log cabin stay with a stop in Cumberland Caverns along the way. Rich and Wendy had never been in the Cave and we all managed to trek thru the massive tour and had no injuries and managed to not lose anyone along the way. Touring

the cave has to be on your bucket list. Next on our bucket list was the swinging bridge in Gatlinburg. When the big fires tried to burn down the mountain a few years back, The Smokies came back strong. The new skylift and the bridge were a nice part of our trip and the glass bottom in the middle of the bridge was fun to see. Some people held on for dear life and some went hand to hand with their eyes closed just to make it across the bridge and back! We went go cart racing, championship putt putting, we got to see an amazing herd of elk, we toured the smoky mountain knife works (a must see stop in the smokies ), a tour of Cherokee and ate at some fantastic places. We had dinner Paula Deens on the island and had the best fried okra ever. And I did get the recipe. We had breakfast at the Apple Barn and seeing and smelling all the apples on the trees was amazing. We had dinner at the Huck Finns restaurant and the fish and fried chicken were fantastic. Breakfast at the old mill was as good as ever and we finished our last night with a fine steak dinner at the Peddler restaurant. Janet and I ate at the Peddler 28 years ago on our honeymoon and the food was as good as we remembered. They had a raspberry chipotle dipping sauce that was out of this world and yes I got that recipe also. The “Peddler”comes by your table and lets you pick your cut of ribeye or new york strip and cuts it right at your table. For all you steak cookers out there this is a real treat. The judges would like to eat here because the steaks have good flavor and are not to salty! Well as I am writing this article we are packing up our cabin and starting the trip home. Rich and Wendy are heading to Georgia for a couple days and we are heading back to Mcminnville to load up the RV and head to Alabama for a steak cookoff on the way home. This has truly been a great trip. It will be good to get

See Dana Page 9 .

WWW.BQTIMES.COM | August 2019

My Morning Coffee

grown up, to be just like my dad and I loved it from the very first time. No “acquiring” a taste for it like a lot of people say, I loved it from day one (same with beer but that is a different article). I’ve become quite a connoisseur through the years realizing there was more out there than just Maxwell House. However, as I’ve gotten older, morning coffee is my favorite, regardVic Clevenger less of the brand or even the flavor I Columnist drink. I think though, its more about The Cookin’ Comedian the mornings which makes the morning coffee taste even better. Stillness As I sit here to write this, I’m enjoyBefore the hustle and bustle of the ing my morning coffee as you prob- day, there’s the stillness of morning. ably are as well. I love my morning In our busy lives when we’re going coffee mainly because I just love cof- to work, taking the kids to soccer and fee, always have. When I was a kid, trying to get dinner on the table before I began drinking it so I could be all 8 at night so the kids can get a decent

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night’s sleep, we need the stillness of morning. In the book of Psalms, the writer quoted God as He said, “Be still and know that I am God.” There’s something to be said about the complete aware-

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ness which takes place in the still of the morning with a cup of coffee. My favorite part of every BBQ competition is the early morning before we all are busy getting stuff ready for turnins. Here in Florida, the sun rises over the lake or in some cases, the ocean, as the smoke billows from the cookers mingling with the steam rising from the water and there isn’t a better time of day to be still for a moment, especially with morning coffee. Sights Looking out the window over my computer contemplating the sights I witness each morning leaves me fascinated with where I live, no matter where I wake. I’ve had the opportunities to see sights which I would never have thought I would when I was younger. BBQ, professional speaking and comedy, afforded me occasions to enjoy a morning coffee as I watched an American Bald Eagle swoop down to gather breakfast out of the lake. I have a friend, perhaps you do as well, who has never seen a sunrise or a sunset at the ocean, but I’ve been able to witness several because of what I do. National Monuments, natural sites and the fabric of what makes up America has left me in amazing won-

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What’s Happening in GBA this Summer By Greg Sebastian, GBA President

More than 140 people recently gathered at the Anderson Conference Center in Macon, Georgia, the new home of the annual Georgia Barbeque Association Banquet, for an evening of food, drink, camaraderie, and recognition. Each GBA member was greeted at the banquet facility with a goody bag containing products provided by sponsors Heath Riles BBQ and The Grillman BBQ Company. The reusable cinch bag was provided by the GBA and also contained fun items like a GBA pin, cup, and hand towel emblazoned with the GBA logo. Happy hour with two complementary drinks per person was followed by an impressive buffet dinner featuring beef tips, chicken cordon bleu, and squash casserole along with other sides, salad, and choice of deserts. After dinner, the ceremony began with a tribute to GBA members who had passed in the last year, which included Paul Deep, Johnny Childers, and Frank Kuhn. We then turned to recognizing teams that earned the Iron Pig Award for competing in every GBA sanctioned contests during the previous year. This year’s recipients were: Big Butts BBQ, Fire In The Hole, Hootie Q, Off the Chain BBQ, Rescue Smokers, and Weekend Warriors Competition BBQ Team Thanks to a sponsorship by Mike Rat-

terree of Mike’s Garage Door Compa- end Warriors and Rescue Smokers. ny, past and present Iron Pig winners Finally, the Top 20 teams in overreceive a trophy that can be updated all points over the course of the ento reflect any additional wins in the tire season were recognized. In the future. end, Off the Chain won the A.K. SeAll current and past GBA Presi- ville GBA Overall Team of the Year dents, Vice-Presidents, and Board Award and took home the red banmembers were acknowledged, along ner and $2,500 provided by Stump’s with Dennis Coffman, Michael Har- Smokers. Rescue Smokers finished ris, and Alvin Myer for becoming in second place overall, followed by Master Judges during the previous Weekend Warriors. We Want Que and year. Door prize drawings for instant Hold Your Horses rounded out the top read thermometers and a kindling 5. The festivities continued with picsplitter were also held several times tures, dancing, and socializing. throughout the evening. The annual banquet marks the offiIn the highlight of every GBA ban- cial end of the GBA season, but the quet, we recognized our Teams of the start of the new 2019-20 season is just Year with individualized banners and around the corner. The season starts a total of $8,800 in cash. Starting See GBA Page 9. with the teams that accumulated the most points over the course of the previous season in each of the official GBA categories, Rescue Smokers was recognized as the Rib Team of the Year. They were followed by Hold Your Horses and Off the Chain. Rescue Smokers was also the top team in pulled pork, beating out SweetSmokeQ.com Pot’s BBQ and We Want Que. New Great Colorful Labels Finally, Off the Same Great Quality Products Chain took the honor of being the best pork loin team of the year, ahead of WeekHome of the revolutionary QDS drum smoker WWW.BQTIMES.COM | August 2019

Irmo, South Carolina “In the Middle 5K and BBQ Fun Day

Submitted by SCBA

June 29, 2019, the town of Irmo, Sc got an amazing treat of slow smoked pork BBQ and mouthwatering ribs to start the summer grilling season! The competition BBQ teams and certified judges of the South Carolina BBQ Association gathered for the First Annual “ In The Middle 5K and BBQ Fun Day”. This first year event drew the states top teams as the SCBA spring schedule neared the much needed break. Teams were vying for last minute points to aid their standings in the state MBA championships before thoughts turned to the fall contest schedule. Taking first place overall in pork was Pitmaster Dean Price of Pimp my Pig. The contest Rib Champion was none other than Pitmaster Phillip Miles of Tailgater Hater. This contest featured a People’s Choice award and it was Pitmaster Jonathan Jones of Smokin’ Down South garnishing the trophy in that category! Next up for the teams of the SCBA will be a much needed break from the heat as all eyes turn toward the fall schedule. The summer break will also include an upcoming judging seminar and the association’s annual meeting. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

First Place People’s Choice Smokin’ Down South - Pitmaster Jonathan Jones

First Place Ribs & Second Place Pork Tailgater Hater - Pitmaster Phillip Miles

First Place Pork Pimp my Pig - Pitmaster Dean Price

Second Place Ribs Blowin’ Smoke - Pitmaster Ley Morris

Third Place Ribs Backwoods Bar-B-Que - Pitmaster Gene Culbertson

Third Place Pork Blazin’ Bullets - Pitmaster Ken Hilliard

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DANA

Continued from Page 5.

home and see the dogs and kids and grandkids. I hope everyone else is enjoying there summer and we will see everyone out cooking soon. Feed folks BBQ. It makes them happy!

GBA

Continued from Page 7.

with a double-point contest in Griffin on September 7 to jump start the next Team of the Year race. That is followed by a brand new contest in Sylvester, Georgia on September 28, before moving on to our State Championship in Milledgeville on October 26. In addition to our returning events, the GBA is also pleased to welcome a new contest at Lake Blackshear and the long running event in Barnesville to the GBA family. As always, we are continually looking to attract new events and working with several possibilities at any given time. We encourage everyone to pass along any suggestions, details, or contact information about potential events. In the meantime, you can keep up with the current official calendar at BBQGA.com and other GBA information on our Facebook page. We hope to see you at a GBA event soon!

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Continued from Page 6. der as the heat from the morning coffee reminds me it isn’t a dream, this is my life. Sounds It isn’t long until I become focused on a distant sound as I try to figure out where the hawks are as they call back and forth. Other sounds begin to invade my morning not in a disrupting way as to disturb but rather enhancing the “crack” of dawn. Squirrels leaping tree to tree as they bark to one another as if to say, “You can’t catch me.” Listening to the little lizards jumping and the doves cooing gives me pause today from sipping my morning coffee. Some of the greatest sounds I’ve heard has been during the morning as I listen to gentle waves breaking on the beach, thunderous roar of Niagara Falls and the giggle of a baby in their own little world enjoying life. I was at one of those all things outdoors tradeshows in January and as I walked into the cooking arena one morning I heard, “Hey, you want some biscuits & gravy?” But the way he said it wasn’t loud like it would’ve been had it been lunch time. It wasn’t boisterous as if we were

walking into a downtown restaurant. It was just the right level to blend in with the sounds which softly complimented my morning coffee. Although I can drink about any coffee at any time, it’s in the mornings when I enjoy my favorite cup. It focuses me as I take in the moments of the morning which later in the day I won’t have. It causes me to reflect on the important items in my life with every sip I take because later in the day I’ll be dealing with those things which are important at the moment (like deadlines). My morning coffee makes me slow down even if its only for a few minutes because later, slowing down won’t even be in the picture. On those rare occasions where I’ve forgotten to grab my morning coffee, my day never goes quite as planned nor does my cook. It’s as if it keeps me on track as I push myself farther down the line to achieve my goals not only for the day or weekend, but as I take a step closer toward my long-term aspirations. So, you can now see how important it is to begin your day with morning coffee.

WWW.BQTIMES.COM | August 2019

SCBA Annual Judges Meeting and Seminar July 27th, The South Carolina BBQ Association held its summer judging seminar in Columbia, SC. The venue was packed as 60+ BBQ enthusiasts eager to adjudicate PRO barbecue teams on the battle field of competition filled the halls. The seminar saw folks from all corners of the Palmetto state. The ranks of the Country’s premier judging association continues to grow at a record pace, proof positive from the amazing turn out. The seminar kicked off with a welcome from association President Jim Wellman. New members begin their journey attending the bi-annual judging seminar where they then progress to a novice table at sanctioned events. Upon the successful completion of four novice events members are christened certified BBQ judges. Throughout their career, members can progress to senior or even master status as requirements are met. These key points are covered during the seminar along with the history, mission statement and of course judging protocols of the association. Board members Dawn Verbarg, Ken Hilliard, Brian Snavely along with Vice-President Don Adkins spearhead the lecture portions and bring the seminar home with in depth visual media and supported curriculum. A newly trained association member was heard saying. “It is exciting to see such a shared passion for the world’s oldest cuisine among such a diverse group of people”. For more information on the South Carolina BBQ Association or to follow your favorite BBQ team log on to www.scbarbeque.com.

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Williamston, South Carolina• Mineral Springs Event Submitted by SCBA

May 18, 2019, the refreshing waters of the mineral springs attracted professional cook teams from across the state to Williamston, SC. This is the latest venue for the South Carolina BBQ Association as the 2019 Master BBQ Award heats up. This beautiful Williamston venue is always a team favorite as the fires were lit and the smoke permeated the air. The local town folk flocked in droves to sample the amazing BBQ found here and every weekend at SCBA events across the Palmetto state. The Mineral Springs event featured a cookers potluck on Friday night spearheaded by Pit Master Wayne Preston of Bucky’s BBQ. Once the sun went down teams were dialed in as the big meats hit the pit for an all night run. Saturday morning saw a beautiful sunrise as teams worked their turn-in box magic. When the last score was tallied it was Pitmaster Morris Gray of the Hog Mafia taking home first place in pork. The rib honors went to Pitmaster Chad Carter of Commando BBQ. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

First Place Pork Hog Mafia - Pitmaster Morris Gray

First Place People’s Choice In The Army Q - Pitmaster Tony Sadler

Second Place Ribs Getting Piggy With It - Pitmaster Ray Stokes

Third Place Pork Bold Branch BBQ Boys - Pitmaster Ken Hilliard

Fourth Place Pork Swig-n-Pig - Pitmaster Andrew Massey Moultrie, GA

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