January 2017 by BBQ Times

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JANUARY 2017

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

Smokey D’s BBQ Ends 2016 Winning Grand Champion KCBS • Down Town Throw Down • Las Vegas, Nevada 1. IOWA’S SMOKEY D’S BBQ 2. SLAUGHTERHOUSE FIVE 3. BIG POPPA SMOKERS 4. SMOKIN MO’S BBQ 5. SHAKE ‘N BAKE BBQ 6. Hickory and Spice BBQ 7. GETTIN’ BASTED 8. CLARK CREW BBQ 9. ZZYZX BAR.B.Q 10. K-TOWN DADDY’S BBQ 11. LOOT N’ BOOTY BBQ 12. COW TIPPIN BBQ 13. SMOKIN IT UP BBQ 14. BROTHER OF SWEET SMOKE Q

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Overall:

and

15. SMOKIN TRIGGERS 16. FUNTIME BBQ 17. STEEL CITY BBQ 18. SWINE THYME U.S.A. 19. RUB YOUR MEAT BBQ 20. VEGAS GRILLBILLIES 21. SMOKEDOUT BBQ 22. SMOKERS PURGATORY 23. ROLLIN SMOKE BARBEQUE 24. OUTTA GAS BBQ 25. THE ARIZONA KID 26. FARVA-Q 27. Jessie Rae’s Barbecue 28. STEVE’S PIG PIKINS BBQ

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Southern Hogs Rings in 2017 winning their First Grand First Annual Hog Drop • Downtown Unadilla, Georgia

Darren and Sherry Warth, Smokey D’s BBQ out of Des Moines, Iowa with all their trophies won on Fremont Street December 10, 2016.

See More on Page 13. Michael Mixon on stage presenting the award for Grand Champion to Southern Hogs BBQ Team of Dexter, Georgia. L-R: Michael Coleman, Matt Sapp, & Chad Odom

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

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JANUARY 2017

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Real South BBQ Takes Grand over Tough Field at Moultrie Moose Lodge BBQ Cook-Off

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By Jim Sewell GBA Vice- President Moultrie, Georgia - Twenty two of the top GBA teams, including the top 5 in the Team of the Year chase gathered at the Moose Lodge for the last contest of the 2016 calendar year. It was a tight contest as only 0.5 of a point decided the Grand Championship and less than a point separated the top two teams for the Reserve Grand Championship. Tim Coleman & team Real South BBQ had the top entry in the finals rounds with Ribs to win the Grand Championship. Robby Royal continued his hot streak on the GBA circuit by winning the Reserve Grand Championship. Rescue Smokers & Just Blowing Smoke finished 1-2 in the Loin final round after both recorded a perfect 600 score in the preliminary round. Smokin’ AJs took 3rd place. Fat Boys of Tenneson Nissan, Pitmaster Randy Meadows, took top hon-

Real South BBQ, Head Pitmaster Tim Coleman, took home Grand Champion at the Moultrie Moose Lodge BBQ Cook-off in December 2016. ors in Pulled Pork. Holy Smokes took 2nd with Southern Hogs taking 3rd place. The Grand Championship Ribs of Real South BBQ won the category. Smokin’ AJs was the runner-up and Southern Hogs again claimed 3rd place. In the Cooking for Fun contest; Nuts & Butts BBQ won both Chicken & Pulled Pork while Big Butts BBQ won Ribs. The GBA will take a break for the holidays beRobby Royal, Rescue Smokers wins Reserve Champion.

fore staring off 2017 on Feb 24-25 in Vienna for Dilly Dally in Dooley. The GBA salutes the Moultrie Moose Lodge for their

hospitality and hosting another great contest.

First Place Pulled Pork – Fat Boys of Tenneson Nissan

600 Score – Just Blowing Smoke

Nuts & Butts BBQ

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Spending Some Time In The Kitchen Cooking During The Cold

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com It’s been so COLD! I know there are a lot of you colder than I, but Georgia isn’t supposed to be this cold. I keep seeing where folks are getting FEET of snow not inches. We never actually got any the

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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other day like they said we were supposed to. I’m ok with that. Everything shuts down when we get snow in Middle Georgia. No one can drive, cancel school and stop everything. Usually I’m the one going, I got work to do!!! Being cold has kept me coming up with new ways to cook things and new recipes I can cook in the oven or inside. I love to grill & smoke but I have no desire to be outside in the COLD. I have mastered the art of Frying so I’m told. (That’s a skill in the south not every woman has.) I have cooked a lot of soups of different sorts. I have baked a lot of chicken and even now baked venison. Maybe I can share some venison recipes next month. We have tons of it around this time of year at our house. Soup has been the big hit lately. Andy does alot of hog hunting and coyote hunting / trapping. It’s pretty well guaranteed that one night a week I will have a table full of guys getting ready to go out hunting for the night. I’ve learned to take it as a compliment that the table is always full. They could go somewhere else and get something but they say they look forward to my good cooking. They never know what it will be, but they know it’s gonna be good. With them hunting at night, and especially this cold, they have loved being surprised with a good hearty bowl of warm soup to enjoy before or after the hunt. If you are like me, there is never any telling what you are going to cook or what is going together so here’s an odd thing to try that was a hit: if you ever have left over ribs when you are making vegetable soup or something of that sort, throw in the meat. Andy said that was a mega win carrying the smoke flavor over into the soup. Here are a few of “THE” favorite soups I’ve cooked over the last few weeks. They are perfect for the cold.

CHICKEN AND WILD RICE SOUP Three large carrots Bunch of celery 1 medium onion 1 teaspoon olive oil 2 Tablespoons Minced garlic 16-32 ounces chicken stock, depending on you 2 cups water 4 cups milk, approximately ½ teaspoon oregano ½ teaspoon thyme 1 bay leaf 3 large chicken breasts, cooked and shred-

ded or finely diced ½ cup all-purpose flour 1 can Campbell’s Cream of Chicken Soup 1 can Campbell’s Cream of Celery Soup 1 can Sweet Peas 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet salt and pepper, to taste scallions, to garnish Run the carrots, celery, & onion through the food processor. Depending on the size of your food processor you may have to do them separately. Then Place the carrots, celery, onion, garlic and olive oil in a 6-quart Soup Pot. I used a ceramic coated dish. Allow the carrots, celery, and onion to begin to simmer slightly. Add the chicken stock, water, can soup, and 1 cup of milk to the mixture and mix. Add dried oregano, bay leaf, thyme and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes. Add in can of Sweet Peas. Whisk together 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined. At any point from here until you serve the dish you can add as much milk or water or chicken broth as you need or want. I used more milk as it created a creamier texture and gave more of the white color I was going for. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste. Serve and garnish with fresh scallions. This was absolutely DE-LisH! One of the guys called the next day and requested his wife get a copy of this recipe. Here it is. ••• This next one I was even a little skeptical of at first. I have plenty of fresh corn put up in the freezer from this past summer. And I had a gallon of milk that I needed to do something with. A bag of potatoes laying on the floor so I start on Pinterest looking at recipes. I found a few different options of potato soup, corn & potato, etc. and I put my mind to work and invented my own.

CREAMY POTATO & CORN CHOWDER Three large carrots Bunch of celery 1 medium onion 1 teaspoon olive oil

JANUARY 2017

2 Tablespoons Minced garlic 16 ounces chicken stock 1 can Campbell’s Cream of Potato Soup 1 can Campbell’s Cream of Chicken Soup 2 cups water 4 cups milk, approximately 4-5 medium potatoes 1 lb of bacon a few slices of ham 1 ½ cups corn, creamed or kernel ½ cup flour cheese & thyme to top, optional Run the carrots, celery, & onion through the food processor. Depending on the size of your food processor you may have to do them separately. Then Place the carrots, celery, onion, garlic and olive oil in a 6-quart Soup Pot. I used a ceramic coated dish. Allow the carrots, celery, and onion to begin to simmer slightly. Add chicken stock, water, 2 cups milk and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Be sure to stir occasionally as this soup is thick and will stick if you don’t. Stir in the corn and milk, and also the can soup. (On the corn, I use fresh corn I put up each summer so It isn’t really kernel or creamed as if you use a can. IF you use Can Corn, I would suggest a can or half a can of both. ) Whisk together 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined. You can add more milk, chicken stock or water as you desire to get it to the proper thickness. I generally end up making a pot full and go by that more so that what I am using. In a small fry pan, I cut up half the pack of bacon and fried it in small pieces, along with the chopped up sliced ham. Drain and place in soup. The other half of the bacon I cooked in sliced and broke up into pieces for the topping after it had fried and cooled. Drain this bacon too. Add salt and pepper to taste the soup. Top with Cheese and or a little thyme for a presentation on the bowl. ••• NOW - This is where I must admit, I forgot to take photos. I thought about it actually, but wasn’t thinking I would need them so I didn’t. On either of these, don’t worry if it looks a little orange to start with from the carrots, just add more milk and give it some time to cook.

Mad Scientist Dip

JANUARY 2017

Brandt Haney

Pitmaster Backyard BBQ Studs Day 1. Dear Diary, after several days of being stuck indoors with foul cold weather looming just outside and waiting for the opportunity to pounce on my very bones when I do dare to make a short trip, I have decided that winter is not my favorite season of the year. Football is coming to an end and baseball if just far enough away to make me wonder how I shall ever survive the dreariness. While fighting the dread of the grey misery outside it has been brought to my attention that some of our neighbors are going to try and break this spell hanging over us all by gathering this upcoming weekend. I can only think of how miserable the walk down may be. Day 2. Dear Diary, I have fought this insanity of rising in the dark rain filled morning and heading to work only to have to return home in the cold dark rain of the evening. I feel that the sun has left us for good. My wonderful wife is trying her best to keep up my spirits and is now pressing to come up with a dish of some sort to take to the neighbors. They anticipate something smoked as that has become our signature. I sit this night staring blankly under our deck at the shadow of a lifeless smoker. It is as if it is beckoning me in the night. I can’t sleep, but what else is new. I feel as if I am going mad. Day 3. Dear Diary, fight as I might I am having great difficulty concentrating a work. I constantly hear a hollow moan as if a siren at sea is calling. I know it is only my imagination but it seems so…so real and close. I have to focus, but I only drift to thoughts of what I can do on my smoker this weekend in time for the gathering. Dreaded rain and cold will not break. My thoughts are fuzzy. Day 4. Dear Diary, who are you and why do I continually feel compelled to write to you. These voices just won’t leave

THE BBQ TIMES

my mind. They keep calling, smoked pork, chicken wings, sausages, meat balls…I can’t get them to stop and I still have not found an idea to for this weekend. I am trying to keep up appearances around the family but I fear my efforts are failing. Day 5. Dear Diary, I take this any longer. The bitter cold and rain are keeping me locked in this prison and there is no end in sight. We have the gathering tonight and I have yet to be able to work up the desire to smoke anything outside in this misery. I haven’t the heart to tell my wife we aren’t going this evening as she has been looking forward to it for so long. What to do. Why have the voices begun screaming now? All in a rhythmic pattern over and over. Brisket! Brisket! Brisket! It is impossible to cook at brisket in this short time even I had the will power. Why won’t they stop. As I sit and mumble the word brisket my wife, clearly the more intelligent and sane of us, says “why not do something with the left over brisket we put in the freezer a while back?” A wicked grin crosses my face as a fog lifts and the voices begin to bark orders. I quickly pull out the brisket to thaw then I fight the damp cold as it nips at me and head to the store. I grab a couple of blocks of Mexican melting cheese, a pablano pepper, a jalapeno pepper, a bag of chips. I glance at the clock. The voices scream three hours! “Quiet” I stammer back, “we have plenty of time”. Back to the house I scramble in and begin clawing through the cabinets and refrigerator. I pull out my rub only to hear “onions”, yes, yes, I know we need onions too as I grab one from the pantry. Collecting my supplies, I toss the cast iron skillet on the stove and heat it up with a little olive oil. I dice an onion and in it goes to caramelize. While that is one I roast the pablano pepper over the gas stove burner. Once sufficiently roasted I put it aside to cool and dice the jalapeno. The onions are finishing so I remove them and rinse the pablano, skin it and dice it up. Yes, yes this is working nicely. Next I take the cheese and put it into a small electric warming pot. Mixed with the right amount of milk the cheese begins to lose it firm shape and slowly and delightfully becomes a slow liquid. I add a tablespoon of rub, the pablano, the jalapeno…”onions” the voices call. I know, I know, I fold in the onions. Next I slowly and very deliberately begin to remove strips of cut brisket from its cold tomb. I must carefully remove the large strips of

PAGE 5

fat. After meticulously trimming the brisket I wildly begin to chop and chop and chop. The blade works its magic and in no time the meat is ready to transform this dip into something smoky and glorious. I add two cups into the dip. Stir well and wait. I dress for the gathering. Amazingly I beginning to feel more normal. I head to check my concoction. A quick test with a spoon. It is warm, creamy, smoky with just a bit of heat. A shadow begins to lift from my mind. We arrive and by the end of the evening the dip is completely gone. Day 6. Dear Diary, I have had a delightful revelation after last evening that even in the cold of winter, some bright spots are there, if you can fight through the madness. I believe I can survive this cold misery at last. “Pie”…“Pie”…oh no, not again.

See Brandt Page15.

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JANUARY 2017

Fort Dorchester High School BBQ Festival• Fort Dorchester, South Carolina • November 18-19, 2016 By Mike Horne SCBA Representative

A great weekend to finish off the SCBA year. Fort Dorchester High School in North Charleston, SC puts on this event to raise fund for Camp Happy Days. Twenty-one teams fired up their smokers to cook wings, ribs, and butts for the judges and BBQ fans. Great event Fort Dorchester!

More Fort Dorchester Photos on Page 10.

4th Place Butts S’Lowcountry Q Quintin Tedder, Pitmaster

1st Place Butts Smokin Stacks Jeff Smith, Pitmaster

5th Place Butts Pimp my Pig Dean Price, Pitmaster

2nd Place Butts Monkey Bottom BBQ George Ray, Pitmaster

2nd Place ribs Mac’s Lunch BBQ David McLaurin, Pitmaster

3rd Place Ribs & 3rd Place Butts Tailgater Hater Glenn Lee, Pitmaster

2nd Place Wings Smokin’ Ain’t Easy Kevin Bowman, Pitmaster

JANUARY 2017

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Forgiveness is the key to it all as the ultimate act of Forgiveness! His Word is perfectly clear that Forgiveness is not an option, but a – hard and fast – requirement to be a part of God’s Kingdom. Over the years, I have struggled with this requirement from God, and in His mercy, He continues to help me grow. Recently, when I needed to engage Forgiveness, it was brutally hard for me to do, and as I was praying for help, God gave me this…. Forgiveness can end...or.... restore a Relationship. Restoration comes by way of acknowledgment, apology and repentance. Pitmaster When we are wronged, we are called to Give it to God forgive and keep forgiving.... but it also yokedup@gmail.com means that the relationship changes and sometimes that means it ends. God gives As a human being, one of the tough- us the example of applied forgiveness with est things to do is FORGIVE. God has how He treats all of us.... Without Repenwired us as emotional beings for good tance, what we thought we had (relationand for bad. This wiring allows us to ship) is not there, so it is dead and a new get along with relationship is people, fall birthed. The 12 And forgive us our sins, as in love, share new one will we have forgiven those who sin have a different good times, and comfort against us. 13 And don’t let us look and feel to each other in However, yield to temptation, but rescue it.... bad times. It is if somebody also the mechus from the evil one. comes to us anism that with clear and [Mat 6:12-153NLT] drives hatred complete acand destrucknowledgment, tion, murder, abuse, bigotry, racism makes a - no excuse apology - and turns etc… When you think about it, I mean from their ways, demonstrating repenreally think about it, the difference be- tance.....then, you have restoration. tween the two scenarios above is FORGIVENESS. 12 and forgive us our sins, as we have So why is it so difficult, why is it so forgiven those who sin against us. 13 much easier to hold onto a hurt, and al- And don’t let us yield to temptation, but low that hurt to solidify in our hearts and rescue us from the evil one. 14 “If you harbor negativity towards another per- forgive those who sin against you, your son? I don’t have the answer, but I do heavenly Father will forgive you. 15 But know that God paid the ultimate price if you refuse to forgive others, your Fathrough Jesus dying on the cross for us ther will not forgive your sins. [Mat 6:12-

Jeff Petkevicius

15 NLT] 21 Then Peter came to him and asked, “Lord, how often should I forgive someone who sins against me? Seven times?” 22 “No, not seven times,” Jesus replied, “but seventy times seven! [Mat 18:21-22 NLT] 9 But if we confess our sins to him, he is faithful and just to forgive us our sins and to cleanse us from all wickedness. [1Jo 1:9 NLT]\

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We are a fallen people and God’s forgiveness is always there. When we acknowledge our sins, confess them and turn from our wicked ways, we have a bornagain relationship with Jesus Christ as our Lord and Savior. Thank you Jesus for this light of revelation for me and I hope it helps somebody else out there.. Give your whole heart to God.... what are you waiting for?

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Mercer Hosts Successful Barbeque Cook Off Submitted

MACON, Ga. – The Mercer University Athletics Department successfully hosted a barbeque cook off on November 19, 2016 on the Macon campus. Crewe De BBQ won the Grand Championship and Stew Q Assassin was named the Reserve Grand Champion. The event was sponsored by Mercer Athletics and Assassin Grills, which is also located in Macon. Assassin Grills donated one of its award-winning grills for the event and their 92BBQ Crew served barbeque to fans prior to the

JANUARY 2017

start of Mercer’s football game against Furman. Seven teams participated in the inaugural barbeque cook off, which Mercer hopes to grow into an annual event. The winner of the cook off was announced at halftime of the football game. The grand champions took home a $1,000 prize and the reserve champions won $500. The cook off was coordinated by David Prim and Greg Tapley, while the Georgia BBQ Association provided judges for the event.

Teams had a great setup by the baseball fields with plenty of light and hard ground.

Jamie Barr with 92 BBQ Crew prepares the ribs.

Talbot County Fall Line Festival draws great crowd Submitted

October 15, 2016 Talbotton, Georgia The Talbot Fall Line festival of 2016, was a great success with a great crowd enjoying perfect weather. New electric hookups a hit with the many vendors. Car show returned by popular demand. Team Camo won the $1,000.00 first prize and first place “Talbot Plaque”. Finishing top five: Butt Rubbers, Wolf Pack, Team Leslie, and Watts Smoking. Many thanks to The Peoples Bank of Talbotton for upping the prize money.

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PAGE 9

Jackson Hook & Cook Festival •Jackson, South Carolina

October 21 & 22, 2016 was a great weekend to hold a BBQ Cook Off and Festival. Twelve teams fired up their cookers to compete in Butts and Ribs cook off sanctioned by the South Carolina BBQ Association.

1st Place Butts Backwoods Bar-B-Que Gene Culbertson, Pitmaster

3rd Place Butts S’Lowcountry Q Quentin Tedder, Pitmaster

3rd Place Ribs & 4th Place Butts Bold Branch BBQ Boys Joe Hilliard Pitmaster

2nd Place Ribs & 5th Place Butts High On The Hog Matt Talbot, Pitmaster

1st Place Ribs & 2nd Place Butts Smokin Stacks Jeff Smith, Pitmaster

Congratulations to Keith Dyer for receiving his Certified Judges Apron.

Congratulations to Donnie Boland for receiving his Certified Judges Apron.

2016 Sam’s Club National BBQ Tour finishes successful season

October 5, 2016 That’s a wrap for the 2016 Sam’s Club National BBQ Tour! On Saturday, crowds and competitors alike came out in droves for the finale event that featured America’s 50 finest competition BBQ teams - plus entertainment from Arkansas’s very own Barrett Baber! If you missed any of the action, please head over to our Facebook page get a glimpse of the fun we had! For a complete list of scores, you can head here - http:// kcbs.us/samstour/ 2016 Sam’s Club National BBQ Tour Grand Champion: Iowa’s Smokey D’s BBQ (711.9772) Reserve Grand Champion: Lucky’s Q (703.3944) 1st in Chicken: Iowa’s Smokey D’s BBQ (180.000) 1st in Pork Ribs: Totally Sauced (177.1544) 1st in Pork: Slaughterhouse Five (178.857) 1st in Brisket: Que’N Stew’N & Brew’N (178.880) Congratulations to all of the teams that OVERALL 1. IOWA’S SMOKEY D’S BBQ 2. LUCKY’S Q 3. JAESTAR BBQ 4. QUE’N STEW’N & BREW’N 5. SAUCED! BBQ TEAM 6. BIG POPPA SMOKERS 7. ONE2BBQ 8. SLAUGHTERHOUSE FIVE 9. Hickory and Spice BBQ 10. WOLF’S REVENGE BBQ 11. SMOKING BUTT HEADS 12. SHAKE ‘N BAKE BBQ 13. SMOKE ME SILLY 14. TOTALLY SAUCED 15. CONTAGIOUS Q 16. OKIEQ

711.9772 703.3944 701.6916 700.5828 700.5712 699.4060 698.2632 698.2404 697.0972 697.0744 695.3716 695.3484 694.8456 694.8000 694.7772 694.7656

competed in Saturday’s event! All of their hardwork and dedication to the sport of BBQ is unparalleled. That’s all for 2016, but stay tuned for more information about the 2017 Sam’s Club National BBQ Tour season!! Darren and Sherry Warth are the husband wife duo out of Des Moines, Iowa who cook as Iowa Smokey D’s BBQ. They have a BBQ Restaurant Smokey D’s BBQ in Des Moines, Iowa. Justin and Kate McGlaun are the husband wife duo out of Dallas, Iowa who cook at Lucky’s Q. The McGlaun’s usually have, Gavin along for the cook, their “pitmaster in training.” Congratulations to both teams on another Big Win! Also, Congratulations & Job Well Done to Michael McDearman for completing another successful year of The Sam’s Club National BBQ Tour all across the great USA.

17. CHECKERED FLAG 500 BBQ 691.9200 18. MOYERS COMPETITION BAR-B-Q TEAM 691.9084 19. SMOKE IN THE MOUNTAINS 691.8968 20. ABLE ACRES BBQ 691.3944 CHICKEN 1. IOWA’S SMOKEY D’S BBQ 180.0000 2. WEQ4U 180.0000 3. JAESTAR BBQ 178.8572 4. BIG POPPA SMOKERS 178.8572 5. LUCKY’S Q 178.8572 6. ABLE ACRES BBQ 177.7372 7. ROOFTOP BBQ 177.7144 8. SAUCED! BBQ TEAM 177.7028 9. MOYERS COMPETITION BAR-B-Q TEAM 177.7028 10. SLAUGHTERHOUSE FIVE 176.5716

Sam’s Club National BBQ Tour Director Michael McDearman with Grand Champions, Darren and Sherry Warth of Iowa Smokey D’s BBQ out of Des Moines, Iowa, as well as Justin and Kate McGlaun, and their son Gavin, from Dallas, Iowa making up Reserve Champion team Lucky’s Q. PORK RIBS 1. TOTALLY SAUCED 2. BIG POPPA SMOKERS 3. SMOKING BUTT HEADS 4. WOLF’S REVENGE BBQ 5. IOWA’S SMOKEY D’S BBQ 6. SHAKE ‘N BAKE BBQ 7. TEAM AMERICA 8. QUE’N STEW’N & BREW’N 9. SLAUGHTERHOUSE FIVE 10. UNDER THE RADAR

177.1544 177.1544 177.1428 176.5716 176.5600 176.5600 176.0116 176.0000 175.4172 175.4172

PORK 1. SLAUGHTERHOUSE FIVE 2. IOWA’S SMOKEY D’S BBQ 3. BALD HAWG BBQ 4. LUCKY’S Q

178.8572 178.8572 177.7028 177.1544

5. HAULIN’ BUTT BBQ 6. HABITUAL SMOKERS 7. CONTAGIOUS Q 8. SMOKE ME SILLY 9. SAUCED! BBQ TEAM 10. ONE2BBQ BRISKET 1. QUE’N STEW’N & BREW’N 2. ONE2BBQ 3. SHIGGIN & GRINNIN 4. OKLAHOMA JOE’S SERIOUS QUE 5. RHODE HOG BBQ 6. SAUCED! BBQ TEAM 7. Palmetto Pitmasters 8. APORKALYPSE NOW 9. IOWA’S SMOKEY D’S BBQ 10. OKIEQ

176.5828 176.5600 176.5600 176.5600 176.0228 176.0000 178.8800 178.8572 177.7144 177.1544 177.1428 176.5828 176.5600 176.5600 176.5600 176.5600

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THE BBQ TIMES

JANUARY 2017

4th ANNUAL

FORT DORCHESTER

From Page 6

1st Place Ribs – Backwoods Barbeque Gene Culbertson, Pitmaster Voted Most Original Wings 2016 SC State Grand Champion

1st Place Wings Smoke Central Jason Singletary, Pitmaster

BELOW: Senior Hat Ben Jimison

WANTED

ABOVE: Master Hat Jim Mintz

ABOVE: Senior Hat Marcus Clore

BELOW: Certified Judges Apron Richard Till ABOVE: Senior Hat Rod Nixon

BELOW: Certified Judges Apron Mark Beck

• •

ABOVE: Certified Judges Apron Jet Gillson

ABOVE: Certified Judges Apron Mark Altman

ABOVE: Certified Judges Apron Pat Jontos

ABOVE: Certified Judges Apron Mike Hodge

ABOVE: Certified Judges Apron Rocky Clore

JANUARY 2017

THE BBQ TIMES

PAGE 11

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THE BBQ TIMES

JANUARY 2017

Southern Pines Blues & BBQ • Perry, Florida • December 10, 2016 CHICKEN RESULTS: 1. Swamp Boys BBQ 197.1833332 2. Sweet Smoke Q 196.8999999 3. Munchee’s Smokehouse 195.7499999 4. Carter Q 194.5833332 5. E.T.’s BBQ 194.3500000 6. Nice Racks BBQ 193.6166666 7. Sonny’s Heritage BBQ Team 193.6166666 8. Budmeisters 192.9000000 9. Wooley Bully BBQ Mafia 192.6666666 10. Smokin’ At The Track BBQ 191.5333333 RIB RESULTS: 1. Double T’S Backyard BBQ 197.3833332 2. Big Daddy Q 196.4333332 3. Hot Wachula’s 193.6333333 4. Sweet Smoke Q 193.6333333 5. Wooley Bully BBQ Mafia 193.4000000 6. The Ross Team 192.9166667 7. Budmeisters 192.9166667 8. Boog-a-lou Smoke Crew 192.1999999 9. Nice Racks BBQ 191.5166667 10. Bull Rush BBQ 191.5000000 PORK RESULTS: 1. Sweet Smoke Q 199.9999998 2. Wooley Bully BBQ Mafia 197.1666666 3. 904 Que 197.1666665 4. Backyard Bro’s 196.4666665 5. Smokin’ At The Track BBQ 195.9666666 6. The Ross Team 195.0833332 7. Sonny’s Heritage BBQ Team 194.5499999 8. Bull Rush BBQ 194.3333332 9. Hot Wachula’s 192.9333333 10. Big Daddy Q 192.4333333 BRISKET RESULTS: 1. Swamp Boys BBQ 199.2999998 2. Double T’S Backyard BBQ 198.5833332 3. Hot Wachula’s 198.5833332 4. Sweet Smoke Q 195.7666666 5. Big Daddy Q 195.0833332 6. Belly Up BBQ 194.8333332 7. Nice Racks BBQ 193.6666666 8. Boog-a-lou Smoke Crew 193.6333333 9. Backyard Bro’s 192.9333333 10. Poverty Hill Smokers 191.2666667

Swamp Boys, Reserve Champion Rub Bagby, Pitmaster

: L L A R OVE

Sweet Smoke Q, Grand Champion Jim Elser, Pitmaster 1. Sweet Smoke Q 2. Swamp Boys BBQ 3. Hot Wachula’s 4. Big Daddy Q 5. Wooley Bully BBQ Mafia 6. Backyard Bro’s 7. Budmeisters 8. Boog-a-lou Smoke Crew 9. Munchee’s Smokehouse 10. Nice Racks BBQ

Boog-a-Lou Smoke Crew had a great weekend with their calls and Brooke in the Kids Q! Brooke is the daughter of Travis Millender of Boog-a-Lou Smoke Crew.

786.2999996 777.0333330 776.6499997 774.0333329 773.2999999 768.5499998 767.4166667 767.3666666 763.8499999 762.2833332

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JANUARY 2017

THE BBQ TIMES

From Page 1 By Audrey Evans Editor & Publisher

This first year event was put together by Michael Mixon consisting of 10 Invited Cook Teams, a car show, downtown vendors, live music and public bar. Michael stated, “I feel like the event went really well. It’s our first year. I really just want folks to see what we can do bigger and better next year. “ The BBQ competition was not a sanctioned event but was scored and judged by Georgia BBQ Association style and judges. Southern Hogs is a well known

Realicious Que

PAGE 13

HOG DROP

team to the GBA circuit and have made many walks in 2015 & 2016 inching there way to the top. They walked New Years Eve with a first place pork loin and a first place ribs. “There’s no better feeling” was Matt’s reply when asked how it felt to start off the year with a win. After the competition was over, the hog was dropped and a fantastic firework show lit up the sky. The teams all joined together to enjoy a fire and ring in the new year with great drinks, and BBQ friends aka Family.

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Are you Staying Up to Date on all your BBQ News?

The BBQ Times ��

��

KCBS Celebrates 30 Years of BBQ! By Kelly Pike

January 16, 2016 Kansas City was the place to be over the weekend. The Kansas City Barbecue Society and 300+ teams, judges, board members and person-

The BBQ Times

nel commemorated KCBS’s ��

30th anniversary, and several milestones in the great sport of competitive barbecue. KCBS set the bar and continues to be the benchmark for other similar organizations like the Oklahoma Barbecue Society. Not only were they celebrating a milestone anniversary, they also announced the winners �� of that crazy little points �� chase they call “Team of the Year”. The Intercontinental Hotel on the Plaza in Kansas City hosted the event. The weekend was ﬁlled with Board meetings, classes, a trade show, and a BBQ restaurant crawl in one of the greatest barbecue cities in the world. Some participants made their way to Q39, the city’s hottest Q joint owned and operated by Rob Magee. Rob is no

Myron Mixon Wins Fourth World Championship Memphis in May 2016

stranger to the KCBS Team of the Year award. Rob and the Munchin’ Hogs Barbecue team won TOY in 2011 and RGC TOY in 2012. While Rob’s guests were enjoying some signature dishes like Smoked & Grilled Pork Belly, others chose to hang around the hotel warming up by the ﬁre telling barbecue tales, and some took time to enjoy Kansas City’s Plaza district. Within walking distance of the Intercontinental Hotel, high end shops and nichey boutiques were plentiful. Guests gathered Friday evening at the hotel for an 80’s themed dance that included cash bar, a DJ and photo booth. Delicious cake commemorating KCBS’s 30th Anniversary was served and everyone enjoyed the evening dancing and dressing up for some silly, funny pictures. Saturday evening brought everyone together for the banquet. Feeding barbecue aﬁcionados must be a Kansas City Barbecue Society Team of the Year Clark Crew BBQ (top row) Jennifer, Kimberly, Travis daunting task, but the Chef (bottom row) Madison, Cooper, and Brooklyn Clark. �� at the Intercontinental pulled it off with a delicious pork tenderloin and beef short rib entrée and apple tart for dessert. The program included the announcement of the

newest KCBS Board members, sponsor acknowledgements, updates from Smithﬁeld and Cowboy Charcoal, and recognition of key KCBS staff members. The program closed with the announcement of the top 25 in each category and overall. Here’s how the awards played out: Taking Reserve Grand Champion overall honors was David and Christine Qualls of The American Dream BBQ Team. In true BBQ family fashion, the Qualls graciously donated their RGC winnings to Jim Burg of

The BBQ Times ��

Killer B’s BBQ who spent the better part of last year in the hospital near death ﬁghting pancreatitis. Davis & Christine cooked 38 contests in 2015 walking away with 10 Grand Championships and 4 Reserve Grands. Congratulations Dream Team! With just four points separating them, Clark Crew BBQ ﬁnished in the top position winning KCBS Team of the Year. Earning a total of 2843 points out of 2850, racking up 13 Grand Championships, 4

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active duty military on Friday night. That wasn’t the only celebration on Friday night. Teams also gathered after the cook’s meeting to help Donny & Cindy Teel of Buffalo’s BBQ celebrate their 30th wedding anniversary. Sanctioned by KCBS, this is the largest contest in the State of Oklahoma. KCBS reps Ralph & Karen Jane Williams kept things organized and on-time as always. After delicious offerings of Chicken, Pork Ribs, Pork and Brisket were turned in, teams gathered in front of the park’s new � �� amphitheater to hear their results. The �� People’s Choice portion of the contest was �� announced with Lyck BBQ taking home �� First Place. First Place Chicken went to �� Bad Moon Smokin, First Place in Pork �� Ribs was awarded to OKIEQ, First Place in � �� Pork went to It’s A League Game, Smokey, �� and Evil Monkey BBQ won First Place in �� Brisket. �� Landing Second in Chicken, Second in �� Ribs, and Third in Brisket, Kent Boatright �� the Uncle BC’s team brought home �� BCʼs BBQ Team, Pitmaster Kent Boatright and his team win their ﬁrst Grand Championship at the 1Fifth Annual and their ﬁrst Grand Championship win! 30th �� Uncle anniversary luck prevailed for Donny & �� BBQʼN Blues Festival in Bixby, Oklahoma. Sixth & Seventh, 84 teams found their way Club. Funds raised during the festival sup- Cindy Teel, taking home the Reserve Grand By Kelly Pike to Washington Irving Memorial Park on the port local, youth and international charities. Championship for the weekend. Oklahoma BBQ Society 15 years is a long time to sustain an event �� There was something for everyone includStop #6 on the OKBS Cleaver Team of banks of the Arkansas River, ready to battle the Year contest tour was the Fifth Annual it out for the $12,000 cash purse. The festi- ing live blues music throughout the week�� BBQ’N Blues Festival in Bixby. Held May val is hosted each year by the Bixby Rotary end, food and craft vendors and a kids zone

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ing in from The United Kingdom. These teams represented various sanctioning bodies and came to see if they truly had the best Que that day. The contest was scored under the Florida Barbeque Association’s sanctioned rules. The FBA teams were obviously well versed in the four categories and turn-in times. For those not familiar, such as teams used to

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winning a professionally sanctioned competition with more than 25 teams. Teams traveled from across the country and even from across the pond, with one team com-

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Central Fl Zoo in Sanford, FL. This was the inaugural year for the event and drew a very diverse ﬁeld. The competition was an invitational with teams earning their way in by

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Subscribe today, and you can receive The BBQ Times at your home each month!

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7/2016

JANUARY 2017

Hog Wild BBQ Festival

THE BBQ TIMES

Corinth , Mississippi• October 1, 2016

1. Sweet Swine O’mine 2. Victory Lane BBQ 3. Hotty Totty BBQ Crew 4. Heavenly Manna BBQ 5. 1709 BBQ 6. High On The Hawg 7. All Qued Up 8. Chokin ‘N’ Tha Smoke 9. G-Que Ky 10. Rollin’ Rumps BBQ

698.2400 694.8000 693.6688 693.0628 691.3484 691.3372 686.7884 685.0852 684.5144 683.9544

OVERALL: 11. Bean Bandits 12. Camp-Bell BBQ 13. Smoke Of The Shoals 14. Killer Hogs 15. Hogglegg Smokers 16. Kinney’s Kountry Kookers 17. Simply Swine BBQ 18. Pigs R Us 19. Kc Porker 20. Down & Dirty Porkers

683.8968 679.9312 675.3372 674.7428 671.8512 670.1828 666.1140 662.6856 661.0400 659.3484

PAGE 15

BRANDT

From Page 5

SMOKED BRISKET CHEESE DIP

2 Cups smoked brisket, chopped 1 medium onion, diced 1 Pablano pepper 1 Jalapeno 1 Tbsp favorite rub 2 blocks Mexican melting cheese

In a crock pot melt the cheese per its directions. Caramelize the onion. Roast, skin and dice the pablano. Chop the jalapeno. Add to the cheese with the rub and brisket. Let heat through for at least one hour. Serve with chips, bread or heck just use a spoon. It’s that good.

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PAGE 16

THE BBQ TIMES

JANUARY 2017

Big Swamp Smoke Off - Naples, Florida Florida BBQ Association • January 7, 2016

OVERALL RESULTS

1. Swamp Boys BBQ 2. Hot Wachulas 3. Awesome Q 4. Uncle Toad’s BBQ 5. Backyard Bro’s 6. Big Papa’s Country Kitchen 7. Accutech 8. Sweet Smoke Q 9. Boog-A-Loo Smoke Crew 10. Uncle Kenny’s BBQ

774.1333330 771.3999998 765.3999998 764.9166665 763.0833334 761.0499999 758.8833335 758.3833332 755.5166666 752.6833333

LEFT: Swamp Boys, Grand Champion - Rub Bagby, Pitmaster ABOVE: Grand Reserve Hot Wachula’s - Matt Barber, Pitmaster RIGHT: Sweet Smoker Q - First Place Ribs - Jim Elser, Pitmaster BELOW: First Place Chicken , Big Papa’s Country Kitchen - Dana Hillis, Pitmaster

g rin

PORK RESULTS 1. Hot Wachulas 196.4666665 2. Boog-A-Loo Smoke Crew 194.5166667 3. Awesome Q 193.5999999 4. Backyard Bro’s 193.3833333 5. Big Papa’s Country Kitchen 193.3833333 6. Accutech 192.2500000 7. Cedar Creek BBQ 191.4833332 8. Uncle Toad’s BBQ 190.7166666 9. Swamp Boys BBQ 190.5833333 10. Smoked ‘Que 188.3833334 BRISKET RESULTS 1. Swamp Boys BBQ 198.5833332 2. Uncle Toad’s BBQ 197.8833332 3. Nice Racks 191.9833334 4. Hot Wachulas 191.9666668 5. Backyard Bro’s 191.9666667 6. Awesome Q 191.2666667 7. Uncle Kenny’s BBQ 189.6000000 8. Accutech 189.5833334 9. Sweet Smoke Q 188.8333334 10. Skinny’s BBQ 188.6833333

of Southern Style Prep aste ar e T a

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CHICKEN RESULTS 1. Big Papa’s Country Kitchen 196.6833332 2. Hot Wachulas 194.3333333 3. Swamp Boys BBQ 193.8000000 4. Uncle Kenny’s BBQ 192.1999999 5. Awesome Q 192.1499999 6. Backyard Bro’s 190.5000000 7. Sweet Smoke Q 190.2833333 8. Big Daddy Q 189.3833334 9. Pharter Starters BBQ Team 189.1499999 10. Accutech 189.1333335 RIB RESULTS 1. Sweet Smoke Q 194.8166665 2. Uncle Toad’s BBQ 193.3666667 3. Boog-A-Loo Smoke Crew 191.9333333 4. Big Daddy Q 191.7333334 5. Swamp Boys BBQ 191.1666665 6. Nice Racks 191.0333333 7. Smokers Wild 190.8166667 8. Uncle Kenny’s BBQ 190.2833334 9. Barbecue This 189.7666667 10. Hot Wachulas 188.6333332

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THE BBQ TIMES

PAGE 17

PAGE 18

THE BBQ TIMES

JANUARY 2017

FINISHING UP 2016 WITH TEXAS BBQ & IBCA

Andrew Leeper

Texas BBQ Report @Drew_Smoke December had arrived and the holiday season was upon us now. There was still plenty of time to get a cookoff in before everyone slowed down to enjoy the real meaning behind the end of the year. On December 9th and 10th, 153 of Texas’ best teams headed down south to Uvalde and the home turf of Ernest Servantes. The 9th Annual Briscoe Ranch BBQ Cookoff at The Crossroads was IBCA sanctioned and

was the designated Texas State Championship contest. With $22,000 dollars up for grabs this event drew a lot of interest. Friday night kicked off with a steak competition. Judging this category had to be a highlight for those attending and lucky enough to be accepted. Joey Smith from Joe’s Cook Shack claimed the Blue Ribbon after beating off the other entries. Congratulations on your win. Saturday started off bright and early with a little fellowship with BBQ Church. After that, it was game on for the crews out. Chicken,

David Gonzales and Blowin’ Smoke your Grand Champions at The Briscoe Ranch BBQ Cookoff.

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Pork Ribs at 1:30PM and Brisket at 3PM and that kept all of the teams moving. When the results were announced, a familiar name rose above the rest. Matias Serrata and The Pit Boss Smokers were named Grand Champions. Matias has been ON FIRE lately and it showed here. They had a 1st Place in Chicken, 3rd Place in Ribs and a very nice 5th Place award in Brisket. These calls put plenty of distance between them and the 2nd Place finishers.

Mark Perritte from M&M BBQ was the RGC at The Briscoe Ranch BBQ Cookoff. pork ribs and brisket turn-ins were on the agenda. With a crowded field it was a busy day for the judges. Once everything was scored and tallied, David Gonzales and Blowin’ Smoke were your Grand Champions. They had 2nd Place finishes in Chicken and Pork Ribs giving them a little space as they claimed this year’s title. Throw on a cool $2500 for that and I would say they had a good day there. Mark Perritte and M&M BBQ brought in a 3rd Place Brisket call along with a 5th Place walk in Ribs. These were just enough to hold on to Reserve Grand Champion and $1,000. Congratulations to your teams and to all that earned walks that weekend. I hear that planning for the 10th Annual throwdown has already started. Stay tuned for that. ••• The Briscoe Ranch Cookoff is held by the South Texas Cattle Women. The proceeds benefit the scholarship program at WHOLE HOG 1st Place – BOARS NIGHT OUT 2nd Place – VICTORY LANE BBQ 4th Place – SWEET SWINE O’MINE 5th Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM

PAGE 19

The Reserved Grand Champion was Fred Robles from Rio Valley Meat. He earned his prize with a 2nd Place Rib finish along with 4th Place in Brisket. That made for a nice day for him as well. ••• My wish for all this upcoming New Year is peace, comfort and the best year ever for everyone. I appreciate you taking the time to read The BBQ Times every month.

Photo Courtesy of Wade Carpenter

the Southwest Texas Junior College. The hard work done by this group and Wade Carpenter pays off in more ways than one. Thank you to all who took the time to be a part of doing some good for our kids. ••• With plenty of time left in this festive month, 54 teams headed a little farther south to Mission and the 4th Annual Bert Ogden Christmas Cowboy Cookoff. This affair was held on December 16th and 17th, and it benefited the Silver Ribbon Community Partners. According to their website their goal is “to provide resources, advocacy and leadership on behalf of the abused, neglected, or financially exploited elders and adults with disabilities in Hidalgo and Starr Counties in conjunction with Texas Adult Protective Services.” You can learn more about them at www.SilverRibbonCommunityPartners.org Saturday began a long day for our cooks. Beans were the first turn-in promptly at 9AM. Follow that up with Fajitas due at 10AM, Ribeyes at 11AM, Chicken at noon,

Matias Serrata (left) from Pit Boss Smokers was the Grand Champion at the Bert Ogden Cowboy Christmas Cookoff in Mission. Photo Courtesy of Bert Ogden Cowboy Christmas Cookoff

IBCA Standings as of 12/31/16: Rank: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Head Cook: Team: Points: Danny Luera Inhognito 186 Raul Rodriguez RJ’s BIG BOY BBQ 159 Fred Robles Rio Valley Meat 155 Matias Serrata Pit Boss Smokers 148 Steve Shamlian Team SAS 143 Cruz Tijerina Boot Co. 141 David Gonzalez Blowin’ Smoke Cooking Team 131 Hector Hernandez Me Rub You Long Time 128 Eloy De Leon Los Buzzards 121 Danny Patton One Man Pits 113

Praise the Lard Murphysboro BBQ Cook-Off Murphysboro, Illinois - September 24, 2016

SHOULDER 1st Place – VICTORY LANE BBQ 2nd Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM 3rd Place – AUTO “BE” GRILLIN 4th Place – BOARS NIGHT OUT 5th Place – PHAT CHANCE RIBS 1st Place – VICTORY LANE BBQ 2nd Place – BOARS NIGHT OUT 3rd Place – PARTY Q 4th Place – TWYFORD BBQ & CATERING 5th Place – PHAT CHANCE

Boars Night Out Grand Champion - First Place Whole Hog

Victory Lane BBQ First Place Ribs, First Place Shoulder

PAGE 20

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