The BBQ Times February 2017

The BBQ Times WWW.BQTIMES.COM

FEBRUARY 2017

For the Folks That Want A Little Smoke In Their Life.

Your “Hometown” Newspaper Covering Competition BBQ All Over The USA!

Bull Rush BBQ wins Grand in Apopka

Bull Rush BBQ wins Grand Champion at The Old Florida Outdoor Festival in Apopka, Florida February 11, 2017. Bull Rush BBQ is made up of Pitmaster Bryan Mroczka and his parents Bob and Debbie Mroczka.

By Audrey Evans Editor & Publisher

The Old Outdoor Festival in Apopka is a contest not to miss. The setup and layout is outstanding with top notch concerts and activities for the entire family all weekend long. Chuck Carnesdale, Event Organizer spends months getting every little piece of this competition into stand up and top notch order. In the second event for the Florida BBQ Association in 2017, Bryan Mroczka showed he is still a force to be reckoned with and coming into the 2017 season strong. Bryan and his parents, managed to pull a second place rib, a sixth

place pork entry, a tenth place chicken, and a tenth place brisket putting them 5 points ahead of Swamp Boys and winning Grand.

Rob “Rub” Bagby, Swamp Boys BBQ, finished as Reserve Champion with a tenth place rib, and an eighth place brisket.

With 79 teams competing, it is no wonder the competition was tough and the scores were tight. This competition also featured a Steak Cookoff Association contest on Friday evening, won by Josh Carter of Carter Q. Josh and his brother Jerrod also finished seventh overall in the FBA competition.

See Page 2 for more photos from Apopka.

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PAGE 2

THE BBQ TIMES

FEBRUARY 2017

The Old Outdoor Festival • Apopka, Florida • February 11, 2017

Wink’s Barbecue Sixth Place Overall

Sweet Smoke Q Fourth Place Overall

Pig - Chicka - Cow - Cow First Place Brisket

Big Papa’s Country Kitchen First Place Chicken

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FEBRUARY 2017

THE BBQ TIMES

PAGE 3

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THE BBQ TIMES

FEBRUARY 2017

Weather, Newspaper Talk & a stuffed Pork Loin

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com Tornadoes, 80 degrees, rain, shine, lightening, 30 degrees. This has been a Georgia February. It certainly hasn’t been the normal for us. I’m not sure I like it. One side of the weather has been great for BBQ. PERFECT in my opinion. BUT, those nights of

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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battening down the hatches at a competition are no fun in the wind and rain either. It was nice to get the bushes trimmed Sunday, that usually doesn’t happen until April. Ok, who am I kidding that’s prime BBQ time for me, nothing gets done around this house until June or July usually.

First off I want to say, all of you and your families who have been affected by these storms, you have been in our prayers. It is awful to see how Albany, GA and the surrounding towns were affected. You always see things on TV of what folks are going through and dealing with but until you see it first-hand it’s just not the same. The poor folks over in Louisiana, can’t seem to catch a break. In the BBQ community, we are fortunate to have folks like Operation BBQ Relief, who step in to make any difference they can in these situations.

••• One thing I do know for certain and the weather is telling me too, BBQ season is on the rise. We are about to head into March and that’s prime time to get the smokers rolling as the competition calendar starts to take over our lives. SPRING, doesn’t it sound nice!

I’m excited. I’m ready to hit the trails this year. You will be seeing me out and about, in “strong pursuit”. With all the changes in my life over the last two or three years, I haven’t been out on the trail as much as I would’ve liked. I think Andy is tired of me being home on the weekends at this point. He’s ready for the season to kick back up full speed too. He said he might can finish building a house if I get out of his hair and go BBQ. I must admit; I’m not used to having someone in my life like that. He wants me to enjoy my life and things I enjoy to do just as much as we enjoy being together. He knows BBQ and this paper is my passion and it’s a dream he is very encouraging of. One of my biggest supporters in this venture. So, with the new year coming quick, shoot me an email and fill me in on your FAVORITE “Don’t Miss” competitions coming up in 2017.

I want to broaden the horizons of the paper; we have a much larger following in Texas since the addition of Andrew Leeper writing on the ICBA circuit each month. We have also continued to pick up coverage and subscribers in the Oklahoma circuit as Kelly Pike recaps the OKBS circuit each month.

Michele Smith, out of Mississippi, is now working with us to take photos at KCBS competitions she and her husband attend through the year. Dana Hillis is still with us writing a column each month enjoying the Florida BBQ Association circuit and some of his fun “trips” throughout life. Jim Elser, is the new FBA President who will be giving the President’s Message and other great

information about the FBA each month. I will of course be all over, but I’m sending these folks papers. If they are in your area, or you see them and want a copy of the paper just ask. Get a few to take and share with your friends and BBQ buddies. Encourage them to subscribe. Without our subscribers, it would be impossible to put the paper out each month. If you are interested in helping us get more papers out in your area, or contributing some photos or a column from your area, please let me know. I would love to have you on board. I’m really looking to add some great things and expand in some great areas with the paper. Each year things get better and better. The more we have the better coverage the subscribers get and the more subscribers the paper gets. I could never continue this venture without the help of the folks I mentioned before on the competition circuit helping me get the word out.

••• On the cooking front, this month I have been using Pesto a good bit. The doctor told me my triglycerides are high.( Does she not know what business I am in?) Therefore, I have started trying to cook things a little healthier and more lean meat. I have also tried to make sure to add in more greens or vegetables to each meal. The other night, I made this stuffed pork loin with mashed cauliflower, and pink eye peas. Andy and Madison LOVED it, I was more happy with the pork loin than the mashed cauliflower. Something about that just doesn’t even sound right to me, BUT I’m trying to be more health conscience when I can.

You could do this recipe with any size pork loin you want. This time, a pack of two smaller pork loins were on sale at Kroger.

I picked them up. I’ve learned to cut back on the amounts I cook at home so we don’t

Prepared Pork Loin, right before going in the oven.

have so much leftovers. We don’t end up eating it all.

SPINACH STUFFED PORK LOIN 1 small pork loin spinach Mozzarella cheese (I used string cheese ) 1 medium onion Pesto Basil Sauce Minced Garlic I cut the pork loin in half long ways.

Separated it pretty good. Spray your baking dish. Coat it in Italian Dressing and Worcestershire Sauce, salt and pepper then let it sit for about 30 minutes.

Stuff the center with spinach, a little Mozzarella cheese, and half the onion cut up. I cut these into slices and cut the slice in half. Folded the pork loin back over in a roll. Tie it up with some butcher’s twine or if you don’t have some just stick it with a few tooth picks to hold it together.

Put some more spinach and onion around and under the pork loin. Leave the juices in. Add a tad of water to the pan.

In a separate bowl, mix some pesto basil and some minced garlic. Three to one ratio of each depending on how big your pork loin is.

Spoon or pour the pesto garlic mix over the top of the pork loin coating it good.

Place in the oven on 375 degrees.

Cook until internal temperature of 140.

Wrap and let rest for 15 minutes before serving.

FEBRUARY 2017

Brandt Haney

Pitmaster Backyard BBQ Studs “Pie”, a whisper fills my ears. I look at my wife and ask “did you say something”.

“No”. I sit for a moment and look around.

Assuming I just heard something on the TV I went back to my internet surfing. Moments later, “pie”. I glance around and see the wife is still reading. The TV is not on a cooking show. I glance down at our 30 pound cat figuring if anyone in the house wanted pie clearly it would be him. He just glares up at me with one eye open. I get up and head to the kitchen to get a glass of milk. I stare out the back window into what is a sunny holiday weekend. I think to myself that I am certainly glad the dreary winter days earlier in the month had passed.

I am looking forward to having family over and the kids are excited for Christmas this weekend. Almost lost in a daydream I am abruptly snapped to by one word “pie”.

Startled I look around and to my amazement, sitting in the doorway is our cat Kramer. He looks at me and says “are you going to make a pie for Christmas”. I glance over at my wife who is still reading and oblivious to my growing panic. “Well” Kramer says. I respond with a “well what” and a “how”. He plops onto the floor and stretches out and retorts as only a cat can, “Everyone likes pie. You have to have at least one pie for Christmas dessert you know.” I stare at disbelief, then at my wife who clearly cannot hear this, and then back at Kramer. “Ummm, what kind of pie?”, I ask. “Oh, I don’t know, didn’t you receive some nice pecans as a Christmas gift this week” he asks. “Well sure, and I do love a really nice pecan pie. I found a really interesting recipe that talks about how to get it nice and silky instead of like chopped up Jello” I respond. My wife interrupts and asks if I am on the phone to which I reply “No, just talking to Kramer”. She laughs, “Ok, you are so weird”. Understatement

THE BBQ TIMES

I think to myself. Kramer yawns and says “Well you should get to it, you only have one more day.”

I pull up the recipe I had been eying for a while and check to make sure we have all the ingredients and we do. We even have a ready bake pie crust that has been in the refrigerator for a while but should still be good. With all the ingredients on hand I walk over to the window and stare out the back. “You are going to mess around and muck this up aren’t you”, the voice says. I look around and Kramer is now on a nearby bar stool. “No, I quip. Just thinking”. My wife looks up and asks again if I said anything. I reply “Just talking to the cat”. She shakes her head and goes back to reading.

Kramer chimes in, “You are trying to think of some way to use the smoker down there aren’t you”. I look back at him, ignoring his comment and not responding, but he’s right.

I pull out the bag of pecans and start to think what an interesting dimension it would make if I smoked them. So I head outside and fire up the smoker. I peek sideways up at the kitchen window and see Kramer staring at me. I must be going crazy I think to myself.

A quick 40 minute smoke at 200 degrees is just about right to warm up the pecans and get just a hint of smoke on them.

Back inside I take the pie crust out and prepare to put it in the oven. While it is heating up I pre-mix the sugars and salt in one bowl and the eggs, corn syrup and vanilla in another. As I put the crust in the oven I begin to melt the butter and then combine the

sugars and then mix in the egg mixture until smooth. I grab a thermometer and make sure to get it up to 135 degrees. It hits its mark shortly after the crust is finished. I put in the pecans and begin to pour it into the pie shell. As I reset the oven for 275 degrees a now all too familiar voice chimes in “Can I like the bowl?” I look over to Kramer who is by the doorway and respond “You are on a diet, remember”. The pie finishes in about an hour, I sprinkle it with sea salt and I let it cool down before placing it into the refrigerator. The day arrives and the meal was fan-

PAGE 5

tastic. I break out the pie and as I cut into it I realize that I probably didn’t grease the pan enough and it ends up looking like a mad scientist experiment gone wrong on the plate. I know how those things look. But to my delight the pie itself is very silky smooth. The flavors of buttery caramel flow over my tongue, followed by a light salty smoke. Oh man this is good. I look over at Kramer who is passed out probably from being fed under See Pie Page 9

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THE BBQ TIMES

FEBRUARY 2017

Fixin’s from the Kitchen : Blueberry Muffins & Baked Fish homemade biscuits, WHOA! This is one that I usually make every summer when fresh blueberries are ready to pick.

BEST EVER MUFFINS

Judy Evans

Fixin’s from the Kitchen judymevans@outlook.com

This is a old recipe, it’s from one of the first cook books I ever received. It’s Better Homes and Gardens, 1976. My father in law, who was used to southern cooking, brought it to me, I was always calling my mother in law asking questions, learning how to cook. Just, keep in mind, I got married when I was 14 years old and so learning to cook was always fun and interesting.

Y’all should have seen the first batch of

1 ¾ Cups sifted all purpose flour ½ Cup Sugar 2 ½ tsp. Baking powder ¾ tsp. Salt 1 well beaten egg ¾ Cup Milk 1/3 Cup Salad Oil or melted Shortening 1 cup Blueberries Sift dry ingredients in bowl, make a well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly just until moistened. Add blueberries and fold in gently. Pour into muffin pans 2/3 full. Bake at 400, for 20 or 25 minutes.

Makes 10 regular size muffins, or don’t put quite as much in tin and get 12.

HERB BAKED FISH

1 lb. Tilapia Place in baking dish lined with foil. Dot with butter.

1 Cup Milk

2 Tbs. All purpose Flour ¼ tsp Salt ¼ tsp Garlic Salt 1/8 tsp Pepper 1/8 Dried Thyme crushed Dash dried Oregano crushed ¼ Cup Chopped Onion Blend milk and four, cook over medium heat, stirring constantly until thickens and bubbles. Cook and stir one minute

longer. Stir in all seasonings and onion.

Pour over fish. Sprinkle a little paprika over top. Bake uncovered at 350 for 20 to 25 minutes.

You will love this recipe is you love baked fish. It’s actually good on any fish.

I can eat the whole pound cooked. It’s even good left over. It doesn’t take long to prepare. Enjoy these Fixen’s From The Kitchen.

FEBRUARY 2017

THE BBQ TIMES

PAGE 7

Reflection on the Ministry that’s began.

Jeff Petkevicius

Pitmaster Give it to God yokedup@gmail.com This morning, I was organizing all of the columns I’ve written and wow…

God has blessed me with this out-reach since 2013! As I was going through and filing the articles, I came across one I started a couple years ago, but didn’t turn into a column. After reading it, God’s timing is perfect… I just gotta share it with y’all.

OUR GOD is faithful to the faithful! Confession time... Got back from Bedford TX, Pro BBQ competition #111 for me..(I’m now at #146, so this was a couple years back). I love being involved with Pro BBQ and Love telling people about Jesus. However, I was wondering if God wanted me to stay here doing this work or moving along to another ministry.

Cook’s Church is running along all over the country with brothers taking up the

torch for Jesus and God gets all the glory for that. So I’m thinking, the seeds are planted, the work is moving along, God is a part of Pro BBQ where it was NOT 5 years ago, so, IS my work here done...

Caroline and I were taking our morning walk yesterday and I was sharing this thought. Keep in mind, that no matter what God wants me doing...I’m ALL IN. If that means Prison ministry, Homeless, 3rd world etc... Where He needs me, I will serve HIM. And then, this morning I get this message: Hi Jeff, I cooked my first KCBS competition this weekend in Bedford. What a blast! I feel a little bit weird just sending you an email out of the blue, but I feel like I need to share some things with you.

When I made the decision to cook the competition I started doing some searches on YouTube on rookie BBQ contest etc. and I came across your Rookie Reality series. I watched the first video and was hooked. I pretty much watched them all in one day while I was smoking a pork shoulder. I just thought, how cool is this! He’s taking two of the things I love most Jesus and BBQ and making a ministry out of this.

After I watched those videos, I also watched your series on getting started in competitive BBQ, and then I started some of your more recent videos. I just want you to know how much your videos and ministry has meant to me personally over the past couple months and encourage you to keep fighting the good fight. I got a

God has a plan for you that you can’t imagine until you allow Him to mold you into the servant He needs with your life.

lot of good information on how to start my team, but more importantly I was able to see your heart for the Lord.

Your honesty is at times brutal and your message is challenging for the average Christian. There is conviction that comes to me that I’m not doing enough to make the Lord known to others. Yet there is always compassion and authentic realness and often times humor in your message. We have the best news available and it can’t be hidden

under a bushel! Thank you so much for sharing the good news and thank you for challenging fellow Christians to share the good news as well. In the end, I know all the glory goes to God, but I just wanted to thank you for things that you have unknowingly imparted into my life since I discovered your ministry.

As Hebrews 3:13 says: But encourage

See Jeff Page 17.

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THE BBQ TIMES

BIG SWAMP SMOKE OFF

Dana Hillis Pitmaster

Big Papas Country Kitchen lighthousepointe@hotmail.com Some contests you roll into just seem a little tight, water an issue, maybe power thats not perfect, but most of these organizers have that all figured out. Teams get crabby when everything isn’t perfect and they cant park where they want to. The Big Swamp people have all that under control.

When you pull in you park wherever you want to and next to who ever you want to and if there is not enough power they have

an electrician to hook you up!

We love this contest because it is 3 miles from home and everything I forgot is only 5 minutes away! We have always been lucky at this contest and gotten beautiful January Florida weather but this year maww nature showed up. We had cold wind, rain and actually had to put on a long sleeve shirt. It slowed down the crowds and the vending was horrible but all the great teams that hung out had a good time. Janet cooked a big breakfast for everyone, Swamp Boys won Grand, plenty of pizza was shared on Saturday night, some craft beer was available and the Backyard Bros entertained in a fireball fashion. This contest brought back memories of the laid back fun times from 10 years ago and all enjoyed themselves.

I heard a lot of teams talk about how far they had to drive to get to Naples and I want to thank everyone for making the trip to our little town. Please spread the word about what a great contest this is and lets try to bring more teams down next year. I have to travel far to get to most contests and don’t want to see this one go away due to not enough teams coming. We could sure use as much support as we can get!

FEBRUARY 2017

Big Papas had a BBQ cooking class at the Country Kitchen this past weekend and I would like to thank everyone that attended. We have plenty of room and hookups for your trailers and RVs and sleeping arrangements are plentiful. Everyone was comfortable and you know if Janet is involved everyone eats good. Saturday nights steak and chicken teriyaki stir fry was a big hit.

Blackberry cobbler, peach cobbler, homemade vanilla ice cream, breakfast from Janet Saturday and Sunday morning, this was more like a vacation then a class. We had some young teams that are going to wear out the stage soon and I was impressed with the box building skills and enthusiasm for our sport that made this one of our best weekends ever at the country kitchen. Thanks to all that came and cant wait to see who gets those next big calls.

I cant wait to get to Zephyrhills and see some of my awesome friends from that area.

I have a brother that lives close by and he always comes by to see me. George Kendall is from there and his smile will make your day. Cullen Logan will be by to see me and

I hope big Mac McLoughlin comes by. Pat and Darryl Pennington made this contest feel like home all these years but are no longer running the show. That means they can come by and hang out and relax this year and I am looking forward to that. You cant meet finer people then these two. Dr. Henry Mathis is one of the nicest gentlemen I have met in BBQ and I know he will show up to see me.

I also plan to have a good time cooking this contest but seeing all these folks makes it worth the trip.

I have a bunch of cookers for sale and a bunch of miscellaneous BBQ hardware that may be better off in someone else’s collection. If you are looking for anything in particular let me know. If you have a need for anything Cook-Shack or Meadow Creek let me know. If you are having any Cook Shack mechanical problems let me know cause I can fix them. Good luck to all out there on the BBQ trail and I hope Leon and Ida Isaacs can stop by this weekend. They helped get this contest started and I sure miss them.

See everyone at a contest soon.

Florida BBQ Association President’s Message

JIM ELSER President

Florida BBQ Association

Pitmaster

Sweet Smoke Q January I would like to wish everyone a Happy New Year. I would like to thank Lori Frazee and Pat Brannen for their time and dedication on the BOD the last few years. I also would like to welcome Ben Purvis and Matt Barber as the newly elected directors of the FBA. 2016 was a busy year in the FBA and I see that it will be another busy year. When I was elected 2 years ago I had no idea how much time we would spend to make this organization tick. The BOD and many FBA members spent what it seemed like endless hours working on the new scor-

ing system, website, and many other things that needed attention. I don’t see that we’ll be slowing down in 2017, we need to continue to move in the direction of making the FBA one of the best sanctioning bodies out there. I will do my best to lead the organization in the right direction to the best of my abilities. I’m sure there will be times that we don’t agree on everything but we’ll try to compromise to do what’s best for the FBA. I will present some ideas that should help us grow in members and in contests. We need to help new contest organizers to ensure that they have successful contests and help current organizers with new ideas to keep their contest happening year after year.

Many of you know that I am 100% dedicated to BBQ and the FBA since this my job now. I have the passion and dedication to do whatever it takes to keep competition BBQ going strong. I am always up for new ideas how we can improve our organization, if we don’t keep improving then we can’t grow so if you have any ideas please contact me or any of board members. I look forward to the job as the FBA President and can’t wait to see how 2017 will turn out…let’s get to work.

February – After a few weeks off in December, the 2017 FBA competition season started up down south in Naples. I really enjoyed my 3 weeks off and was excited to hit it hard again

Continued on Next Page

FEBRUARY 2017

JIM CONTINUED

this season. Naples is always a good contest with plenty of room and good power.

I quickly realized that having just a few weeks off I was a little rusty and missed a couple of steps which I rarely do. At the end of the day I had a decent cook, but not great and finished 8th overall. Our second contest was the Smokin Sonny’s Invitational which was their second year hosting it at the Central Florida Zoo in Sanford, FL. If you happen to win a grand champion with 30 or more teams you don’t want to miss this one. The Sonny’s crew puts on a fine contest and pays out $68,000 in prize money. I was fortunate to qualify the last 2 years and faired pretty well with 50 plus top pit masters in the country. We had a good time catching up with friends that we don’t get to see that often. I felt we had a decent cook to possibly finish in the top 10 but was worried that my chicken may have cost me top 25.

My chicken was done about 10 minutes earlier than normal so I had plenty of time to get it in the box. I arranged the chicken in the box and noticed that I had one piece that was larger than the others so I decided to replace it since this was a big contest and didn’t want that to impact my

THE BBQ TIMES presentation scores. Well…the second piece didn’t look good either so I pulled them all out of the box and tried to arrange them in a different pattern and looked at the clock and had 30 seconds to get to turn ins. I literally threw them in the box with 15 seconds to go and ran out the door, luckily I was close to turn ins and with dropping my flip flops, box in one hand, and the other hand holding my shorts up because they were almost to my knees I made it with a half second to spare.

All I could think of was, did that mistake on my part cost me a check for $20,000?. Now only time will tell if that chicken looked like it was thrown into the box. At the end of the day I think it did…we had a 4th, 5th, and 6th place call and no chicken call (29th). We we’re surprised when we got a 5th overall call. I did learn something that day…leave the chicken alone once it’s in the box and make sure you have your belt tight so you don’t lose your drawers when you have to sprint to the turn in table. Congrats to Cajun Blaze on the Grand Champion.

I want also congratulate Tim Maloy and his team Backyard Bro’s on their 1st Grand Champion. There’s a lot of tough competitors these days, I’m sure that we’ll see a few more first time grand champions this year.

A little barbecue now and then isn’t a bad thing…

Jim

PIE

PAGE 9

From Page 5

the table too many scraps. I don’t know if he will ever talk again, but if his ideas are this good he can keep them coming. Next time I will have to shoot for presentation as well as taste.

SMOKED PECAN PIE

1 pie crust ready to bake 4 TBS unsalted butter 1 cup sugar 3 TBS light brown sugar 1/2 tsp salt 3 large eggs 1 cup light corn syrup 1 TBS vanilla extract 2 cups smoked pecans, chopped Sea salt

In a bowl mix sugar, brown sugar and salt, set aside. In another bowl mix eggs, corn syrup and vanilla until combined well. Put your pie crust in the oven and while baking melt butter over medium heat. Once melted add the sugar mix and stir until well combined. Add the egg mixture slowly while stirring. Place a thermometer in the mixture and stir until it is smooth and reaches a temperature of 135 degrees and no higher and remove from heat and stir in pecans. Quickly add the filling to a warm pie shell. Put the pie into a 275 degree oven for 1 hour. Remove and place on a pie rack until completely cooled. My thanks to the website Kitchenchanted.com for the base filling recipe.

This pie is the bomb diggity, and yes I really do have a 30 pound cat.

MARCH 31-APRIL1, 2017

CARTERSVILLE, GA $10,000 in PRIZES! We are bringing the show to Cartersville!

GBA Sanctioned BBQ Competition, Local Craft Breweries, Retail Vendors, BBQ Food Vendors, and Live Music!

APRIL 28-30, 2017

CANTON, GA over $20,000 in PRIZE MONEY The biggest GBA Sanctioned event of the year (GBA double points, WHOLE HOG ancillary), BBQ Vendors, Beer Trailers and over 20 bands on 2 stages for what promises to be the biggest festival in Canton’s history!

Visit BBQandBREWS.COM to Register and Follow Us @BBQandBREWS

PAGE 10

THE BBQ TIMES

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FEBRUARY 2017

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FEBRUARY 2017

THE BBQ TIMES

STATE CHAMPION AWARDS

By Mike Horne SCBA Representative

The South Carolina Barbeque Association met on January 14, 2017 in the State Capital building to award the South Carolina State Barbeque Champion. For the Second year in a row Backwoods Bar-B-Que, Gene Culbertson, Pitmaster, won the State Championship. The First Runner-up was All Smoked Up, Gary Taylor, Pitmaster. Second Runner Up was Smokin’ Stacks, Jeff Smith, Pitmaster.

4th ANNUAL

SOUTH CAROLINA BBQ ASSOCIATION

PAGE 11

WANTED Pitmaster Gene Culbertson, and his team Backwoods Bar-B-Que won the State Championship.

First Runner-up All Smoked Up Gary Taylor, Pitmaster

• • Second Runner Up Smokin’ Stacks Jeff Smith, Pitmaster.

PAGE 12

THE BBQ TIMES

FEBRUARY 2017

Sonny’s Smokin’ Showdown Invitational • Sanford, Florida • January 14, 2017

By Audrey Evans Editor & Publisher

Another year, another great show for Sonny’s BBQ on their quest to continue involvement in the competition BBQ world. . This second-year event, Sonny’s Smokin’ Showdown Invitational was hosted in Sanford, Florida and sanctioned

by The Florida BBQ Association. Fifty-one teams pilled in from all over the country at the chance to compete for $68,000 in this invitation only event put together by Sonny’s BBQ. Hosted at the Central Florida Zoo & Botanical Gardens, teams and vendors had plenty of room to enjoy the show. Live music played all day and judges got a treat from a wide variety of teams and turn-ins.

The kid’s play area stayed stacked with kids and laughGrand Champions, Cajun Blaze with their Grand Champion trophy from the Sonny’s Smokin’ Showdown Invitational January 14, 2017.

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Adam Gautreau, made the trip from Gonzales, Louisiana and the ride home was certainly easier. Adam and his team, Cajun Blaze took home the $20,000 Grand Champion Grand Prize with their first-place pork, fourth place chicken, and eighth place ribs.

They also place first place in the steak competition.

Wolf’s Revenge BBQ took home the $6,000 Reserve Champion prize. Chiles Cridlin and his teammates Michael Heckman, and Randy Grigg make up Wolf’s Revenge BBQ out of Henrico, Virginia. They pulled out a seventh-place chicken, second

Reserve Champion Wolf’s Revenge BBQ with their trophy and “big check” for $6,000 at the Sonny’s Smokin’ Showdown Invitational in Sanford, Florida.

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THE BBQ TIMES

PAGE 13

Sauced! BBQ Team took home first place chicken and a check for $1,500.

Real South BBQ took home first place Ribs for a $1,500 check. place rib, and a first-place brisket.

Kenny Nadeau of Uncle Kenny’s BBQ was not far behind pulling in third overall as the three teams were merely 3 points a part over all. The top five places were all within five points of Grand showing the stout amount of competition packing the field.

Darren and Sherry Warth, last years Grand Champion at this event took home

fourth place overall; followed by Jim Elser and his crew of Sweet Smoke Q taking home fifth overall.

Real South BBQ out of Swainsboro, Georgia took home first place ribs in this competition and Sauced! BBQ Team took home first place in chicken. Scott and Joline Adams make up Sauced! BBQ team, out of Charlotte, North Carolina and they have been a team on the move lately!

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Calendar of Events GEORGIA BARBECUE ASSOCIATION

Dilly Dally in Dooly February 24- 25, 2017 350 Pig Jig Blvd, Vienna, GA Rhythm & Ribs BBQ Festival March 03-04, 2017 Fullwood Park, Tifton, GA Walton Co. BBQ Festival March 10-11, 2017 Walton Co Ag Center 1208 Criswell Road Monroe, GA 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 FLORIDA BBQ ASSOCIATION Ribs on the Ridge Haines City

February 24 - 25, 2017 Lake Eva Park, 555 Ledwith Avenue Haines City, FL 33844 United States Eagle Lake BBQ Festival Eagle Lake, FL March 3-4, 2017 Eagle Lake, 103 3rd Street Eagle Lake, FL 33839 United States National Ag Week Cookoff Crystal River March 10-11, 2017 Rural King – Crystal River, 1801 SE US Hwy 19 Crystal River, FL 34428 United States 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

THE BBQ TIMES Walterboro, SC

April 7 -8, 2017 Keystone Heights, FL

March 31-April 1, 2017 Big Brothers & Big Sisters BBQ Festival Florence, SC

Suncoast BBQ & Bluegrass Bash Venice April 14-15, 2017 Venice Airport, 595 Airport Ave E. Venice , FL 34285 United States

April 07-08, 2017 Hub City Hog Fest Spartanburg, SC

Planes, Trains & BBQ – Tavares April 21- 22, 2017 Tavares Waterfront, 100 E. Ruby Street Tavares, FL 32778 SOUTH CAROLINA BARBEQUE ASSOCIATION February 24-25, 2017 Bands, Brews & BBQ Port Royal, SC March 03-04, 2017 The SC/GA Barbeque Festival Hardeeville, SC

FEBRUARY 2017 Downtown Philadelphia 256 W. Beacon St. Philadelphia, MS Apr 28 - Apr 29, 2017 Southaven Springfest Snowden Grove Park Southaven, MS KANSAS CITY BBQ SOCIETY

April 21-22, 2017 Sixth Annual Benefit BBQ for Boy Scouts Sumter, SC

02/24-25/2017 Bud & BBQ Meridian, MS Prize Money: $10,000

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

02/24-25/2017 Sam’s Club National BBQ Tour Daphne, AL Prize Money: $10,000

MEMPHIS BBQ NETWORK MBN Conquistador Challenge Mar 10 - Mar 11, 2017 Marion Sports Complex 3820 Complex Rd Marion, AR

March 10-11, 2017 The Bishopville BBQ Block Party Bishopville, SC

Mar 31 - Apr 1, 2017 Atoka BBQ Fest Nancy Lane Park 118 Atoka Park Ave. Atoka, TN

March 17-18, 2017 Smoke in the ‘Boro Coastal Electric Co-Op

Apr 7 - Apr 8, 2017 Philadelphia Ham Jam Arts Festival

03/03-04/2017 The Great Brunswick BBQ Throwdown Brunswick, MD Prize Money: $4,000 03/03-04/2017 Sip & Swine BBQ Festival Lawrenceville, GA 03/03-04/2017 *Bodagetta BBQ Auburn, AL 03/03-04/2017

Fire on Ice Barbecue World Championship Onamia, MN Prize Money: $5,700 03/03-04/2017 Sam’s Club National BBQ Tour Shreveport, LA Prize Money: $10,000 03/10-11/2017 Smoke on the Shores Nashville, TN 03/10-11/2017 Flames on the Flint Bainbridge, GA 03/10-11/2017 Kansas Winter Q and Chest to Chest National Cook Off Great Bend, KS 03/10-11/2017 Sam’s Club National BBQ Tour White Settlement, TX Prize Money: $10,000 03/17-18/2017 Smokin in the Square Pensacola , FL Prize Money: $7,000 See Events Page 19.

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FEBRUARY 2017

THE BBQ TIMES

PAGE 15

OkieQ wins big at 3rd Annual OKBS Banquet By: Kelly Pike Team MooChewSooey Photo Credits to Jody Harris/OKBS

The Oklahoma Barbecue Society held its 3rd annual Cleaver Team of the Year banquet on Saturday, February 4th at the Hard Rock Hotel & Casino in Catoosa.

Teams, judges and contest organizers from around the State attended the event which included a delicious buffet dinner, door prizes, silent auction items, Judge’s Recognition awards, Hall of Fame induction and the announcement of OKBS Cleaver Team of the Year winners.

OKBS President Lynne Benkendorf began the event with a quick meeting, announcing new Board Members and positions. While Lynne has taken over the role of President, David Qualls assumes the Vice President position, Alissa Gage remains Secretary, Sandy McDaniel takes over as Treasurer, and new Board members Brad Beasley, Henry Scott, Jesse Henry and Darrel Hicks were announced and recognized. Jody Harris was also recognized as the new Sponsorship/Membership committee chair, Phillip Kirk as the Education/ Demonstrations committee chair, and Larry & Lynda Voth as co-chairs of the Kid’s

Q Grant committee. The announcement was also made the OKBS contest opportunities are being extended to contests that border the State of Oklahoma.

Just over 100 board members, team members, judges and contest organizers made the trip to Tulsa, including three Hall of Fame Inductees.

• Van’s Pig Stand – an Oklahoma institution since 1930 with five locations across the State. Van’s is famous for their hickory-smoked ribs, brisket and Pig Sandwiches and is considered one of the nation’s top barbecue restaurants. Harvey Valentine accepted the Hall of Fame award for Van’s.

• Mike McMillan/Mac’s Bar-B Que – Owner and Pitmaster Mike McMillan accepted the HOF award. McMillan comes with a long history of competition barbecue wins including the prestigious American Royal and Jack Daniels Invitational. Mac’s Bar-B Que opened in Skiatook, Oklahoma in 1985 and has become a staple in Northeast Oklahoma ever since.

• Mike Hays - Mike has been involved in competition barbecue since 2006. He’s competed in 200+ KCBS contests over the

See OKBS Page 18.

OKBS Cleaver Team of the Year OkieQ with OKBS Board Member Darrel Hicks

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PAGE 16

THE BBQ TIMES

FEBRUARY 2017

30th Anniversary Hold’Em & Hit’Em Cookoff

Andrew Leeper

Texas BBQ Report @Drew_Smoke The New Year came and went, meaning it was time to get back to the BBQ circuit for many of us. The first one that always comes up on my calendar is the annual Hold’Em & Hit’Em Cookoff held at The Houston Farm & Ranch

Club. This year was their 30th one and it never disappoints. They had almost 150 heavy hitters come from near and far for their shot at the prize money.

We didn’t freeze this time around, but torrential rains hit Houston on Friday night. Luckily, the venue drains well and most of the water was gone by morning. The sun came out and that led to a very nice Saturday.

Friday night’s turn in was an Open Seafood category. First place in that belonged to Travis Brash and The Game Changers. The other culinary category on Saturday was Bloody Mary’s. That contest was won by Bobby McMillin and The Lone Star Cowboy Cookers. That was a nice bonus for them.

Saturday continued on with the Chicken, Rib and Brisket categories.

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The Blue Ribbon for chicken was taken by Terry Johnson and J3 BBQ. They were followed up by Gary Howard from Non-Typical BBQ, and third place went to Mary Lynn Gammill with South of the Border.

The Rib calls belonged to Richard Fregia’s Kommunity Kookers with 1st place. Todd Nelson and his Double Barrel Cookers pulled in 2nd Place, they have been on a roll lately. Miss. Robin Myers from Lady M&M won 3rd place.

Brisket then came up and 3rd place brought Todd and the Double Barrel Cookers up to the front again.

The next call for 2nd place was given to Ronnie Wade from Blazen BBQ. Top honors in brisket went out to Patrick Mullins and the PM Cookers. Congratulations to all of you!

The final bell was sounded and the scores were all tallied. At the end

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of the day, Todd Nelson and the Double Barrel Cookers were our Grand Champions. I told y’all they have been on a heck of a run lately! The Reserved Grand Champion was claimed by the PM Cookers in a tie breaker. Their 1st place Brisket broke the tie over Johnny Dunn and the Bourbon Cowboy Cookers.

My highlight for the weekend was running into the Godfather who was down here to compete. When I saw Mr. Trigg I stopped to say, “Hi”. When I told him who I am his reply was, “Are you that son of a b*tch that I hung up on last week”? I said, “No, sir”, but that was pretty dang funny. What a great weekend and all of you that walked should be very proud of your efforts.

I Hope To See You Out On The BBQ Trail Very Soon!

JEFF

THE BBQ TIMES

PAGE 17

RIGHT: The Panther Creek Cookers rig getting a nice washing in the heavy rains that hit the Hold ‘Em & Hit ‘Em Cookoff.

Photo Courtesy of Kelly Curtis

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one another day after day, as long as it is still called “Today,” so that none of you will be hardened by the deceitfulness of sin.

My only regret is not sticking around after church to tell you this in person. God willing, perhaps someday our paths will cross again.

God bless you and keep you, I guess I got my answer....What an amazing God we serve. To the Faithful, HE is faithful... God has a plan for you that you can’t imagine until you allow Him to mold you into the servant He needs with your life... Words can’t describe how powerful and peaceful that becomes when you give God your whole heart What are you waiting for? :) 1 And so, dear brothers and sisters, I plead with you to give your bodies to God because of all he has done for you. Let them be a living and holy sacrifice--the kind he will find acceptable. This is truly the way to worship him. 2 Don’t copy the behavior and customs of this world, but let God transform you into a new person by changing the way you think. Then you will learn to know God’s will for you, which is good and pleasing and perfect. 3 Because of the privilege and authority God has given me, I give each of you this warning: Don’t think

you are better than you really are. Be honest in your evaluation of yourselves, measuring yourselves by the faith God has given us. 4 Just as our bodies have many parts and each part has a special function, 5 so it is with Christ’s body. We are many parts of one body, and we all belong to each other.

6 In his grace, God has given us different gifts for doing certain things well. So if God has given you the ability to prophesy, speak out with as much faith as God has given you. 7 If your gift is serving others, serve them well. If you are a teacher, teach well.

8 If your gift is to encourage others, be encouraging. If it is giving, give generously. If God has given you leadership ability, take the responsibility seriously. And if you have a gift for showing kindness to others, do it gladly. 9 Don’t just pretend to love others.

Really love them. Hate what is wrong. Hold tightly to what is good. 10 Love each other with genuine affection, and take delight in honoring each other. 11 Never be lazy, but work hard and serve the Lord enthusiastically. 12 Rejoice in our confident hope. Be patient in trouble, and keep on praying. 13 When God’s people are in need, be ready to help them. Always be eager to practice hospitality. [Rom 12:1-13 NLT]

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PAGE 18

THE BBQ TIMES

OKBS From Page 15

last 12 years and is also a certified judge.

Under team names “The Smokedelics”, “Pig Dawg”, “Team Enoserv”, and most recently “Mike”, he’s won multiple GC’s across the country, including the Jim Beam Classic twice. Mike was inducted into the Jim Beam Barbecue Hall of Fame last year.

He also sits on the KCBS Board of Directors.

The banquet continued with updates from several contest organizers including the Bixby BBQ-n- Blues committee, and Darrel Hicks from the Grand Lake BBQ Festival. The Grand Lake Festival has become a Smithfield sponsored event this year!

The OKBS Judging Excellence Awards were also given out. This award is voted on by the members of OKBS choosing judges who exemplify the definition of mentorship, working diligently at every contest sharing their insights and know-how. The winners were Dennis Lindemann, Bob Hastings and Aaron Veale.

Congratulations gentlemen!

Brad Beasley announced a new award category for 2017. The Bill Gann OKBS Sportsmanship Award, named after Pitmaster Bill “Skinny” Gann, who just recently lost his battle with cancer. Mirroring the same award given to David by the

Kansas City Barbecue Society, the winner of this award will exhibit the exceptional qualities of the true barbeque sportsman just as Bill did for many years on the BBQ circuit.

Capping off the evening were the OKBS TOY winners. Competitive barbecue teams battled it out earning points at sixteen participating Oklahoma contests in 2016.

Points from the best of seven contests determined the top ten in five categories: Overall, Chicken, Ribs, Pork and Brisket.

OkieQ took the top TOY prize coming in 1st Overall, 2nd in Chicken, 8th in Ribs, 6th in Pork, and 2nd in Brisket, and taking home their share in cash and trophies. The top ten TOY teams were OkieQ, The American Dream BBQ Team, Bad Moon Smokin’, Butcher BBQ, Buffalo BBQ, Big Butts Need Rubbin’ Too, KosmosQ.com, Little Pig Town, Uncle BC’s, and Three Hog Night Smokers respectively. Bad Moon Smokin’ took 1st place in Chicken, The American Dream BBQ Team took 1st place in Ribs and Pork, and Three Hog Night Smokers took 1st place in Brisket. Congratulations to everyone who heard their name!

The 2017 OKBS barbecue season is upon us! The cleaver is up for grabs and it’s any body’s game. Good luck to all of our Oklahoma teams!

FEBRUARY 2017

Left to Right: Mike McMillan/Mac’s Bar-B-Que, Mike Hays, Harvey Valentine/Van’s Pig Stand, Donny Teel

Left to Right: Dennis Lindemann, Bob Hastings, Aaron Veale

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EVENTS From Page 14

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

PAGE 19

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

03/18-19/2017 Tupelo BBQ Duel- Comp 2 Tupelo, MS TOP LEFT: OKBS Cleaver Team of the Year Reserve Grand Champion - The American Dream BBQ Team (Pitmaster, David Qualls) with OKBS Board Member Darrel Hicks.

03/24-25/2017 13th Annual Triple B Festival Blackwater, BBQ & Bands Crestview, FL

TOP RIGHT: OKBS Cleaver Team of the Year Chicken - Bad Moon Smokin’ with OKBS Board Member Darel Hicks.

03/24-25/2017 BBQ Gives Back Urbanna, VA Prize Money: $8,000

RIGHT: OKBS Cleaver Team of the Year Brisket - Three Hog Night Smokers

03/24-26/2017 Firelake BBQ Cook Off (Two Day Event) Shawnee, OK Prize Money: $15,000

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

CLARK CREW BBQ COOKING SCHOOL

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•Complete KCBS timeline start to Finish T • Presentation, taste and Tenderness We will not leave until ALL questions are answered.

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THE BBQ TIMES

FEBRUARY 2017

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