The BBQ Times June 2019

The BBQ Times

June 2019 | WWW.BQTIMES.COM | 16 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.”

Chesterfield Pigskin BBQ Cookoff March 16, 2019 Chesterfield, SC

The small town of Chesterfield, SC was filled with the pleasing aroma of slow smoking pork, mouth-watering ribs and lines of hungry folks salivating for a great cause. The South Carolina BBQ Association rolled into this border town for the Chesterfield Pigskin BBQ Cookoff. Teams lined the fields of Chesterfield High School for points, cash and bragging rights for the 3rd annual contest.

Event coordinator Michael Mains along with SCBA Marshall Rod Nixon orchestrated an amazing cooker friendly event which received great reviews from the attending public.

When the final scores were tallied it was Pitmaster JT Handy of JT’s BBQ taking home Grand Champion in Pork. Pitmaster Glenn Lee of Tail-

1st Place Butts JT’s BBQ Pitmaster JT Handy

1st Place Ribs & 2nd Place Butts Tailgater Hater Pitmaster Glenn Lee

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People’s Choice Winner & 5th Place in Butts Monkey Bottom Boys Pitmaster George Ray May 2019 | WWW.BQTIMES.COM

3rd Place Butts Blazin’ Bullets BBQ Pitmaster Ken Hilliard

3rd Place Ribs The Sauce and All That Goes With It Pitmaster Martin Almond

gater Hater took home top honors in ribs with another strong showing in 2019! People’s Choice Champion was Pitmaster George Ray of Monkey Bottom Boys.

Next stop for the teams of the SCBA is the ever popular “Smokin in the Boro” BBQ cook off in Walterboro, SC. To learn more about the SCBA and to follow your favorite teams log onto www.scbarbeque.com.

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Getting ready to get back on the BBQ Trail...

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com

Well, Summer is here. It’s hot as all get out and there isn’t much BBQ competitions going on. I can’t believe it is already June but I guess I’ve been a little “pre-occupied” for a good first part of the year. I’m looking forward to getting on the road in the next few months and back to the usual grind of the BBQ World. Evans will be in tow to as many events as possible, but I’ve already learned its hard to get my job done and tend to the baby too.

Editor & Publisher

Audrey Ann Evans Campbell Contact us at 478-787-8753 or acampbell@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email.

Emailed photos need to be in JPEG, TIFF or PDF formats. All articles are due by the first of the month they are being submitted to run in. © 2019 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reflect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

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Fortunately, thus far, I haven’t had a shortage of folks who want to help out during awards or get their share of baby loving either.

••••• The Georgia BBQ Association has wrapped up their election and I’m pleased to announce and congratulate Greg Sebastian as President again for this term and Kay James will be the new Vice-President. This is only the second time since I have been involved (2008) that the Association has actually had a real election. I, personally want to thank everyone who stepped up to run for respective seats in this great organization. I know Jim Sewell and Brian Bond would’ve also served the association very well in the positions given the chance. We are all very lucky to have had such a great group of folks run who love the association the way they do. The banquet is coming up in a few weeks and it will be great to see everyone. They have a new location this year and I’m sure it will be a great event.

••••• I haven’t had much feedback in a while on the digital vs print editions of the paper. In total, I’ve had about 6 people contact me who would’ve preferred to keep the print edition. So, I’m assuming all the rest of you are truly enjoying the digital version but I would seriously love to hear some feedback. If there is anything I need to look into adjusting or changing on the layout, font size, anything to make the experience better for you. With this transition, I have not sent out subscription notices in a while, but I’m gonna have to get them out before long. As I’ve always said if it wasn’t for the subscribers and advertisers this venture wouldn’t be possible.

If you are looking at putting on a contest in the future or trying to find ways to advertise or promote you contest let me know. We have great features with the digital version that weren’t possible in print and I also have the ability now to promote your stuff on Facebook through The BBQ Times pages and groups and targeted marketing for your area. Without being print, the cost is extremely affordable and I would love to work with your event and help you get the best turnout possible of cook teams and the public alike.

••••• I look forward to getting back on the trail in the next few months and seeing everyone. For those who have been asking, here’s an updated photo of my princess to hold you over until we get to another contest. Until next month, keep rubbin’ those butts!

What’s Big Papa Got Cooking?

Dana Hillis

Columnist Pitmaster, Big Papa’s Country kitchen

Every couple weeks Janet puts my updated schedule on my desk and usually this time of year we have a lot of open dates. It was a very busy season and I have been looking forward to unwinding a little bit. Studying our schedule I am having a hard time finding any downtime.

We have been doing a lot of BBQ cooking classes and we have a cool one coming up. Fathers day we are having a bunch of young kids cooking on grills to feed their dads. We are going to do some burgers, smoked pineapples, grilled onions and peppers and potatoes and some Dutch oven deserts. My son Shane and two of his sons Koda and Kael are going to help me. These kids will have a great time and us dads are going to eat good!

We have a road trip to Chattanooga for a wedding and anyone that has cooked competition BBQ the last 15 years will be happy to know my son Cadin is marrying his true sweetheart Sabrina. Its hard to believe the skinny little kid that hung out with every BBQ team and helped them set up, tear down and just enjoyed hanging out with the BBQ family has grown up and is getting married! Cadin prob-

ably knows more about cooking BBQ then most and when they get a house and settled in a big collection of grills will be on his porch.

Our schedule includes a trip to Tennessee to the Johnson City area to cook a steak with my cousin Anthony Mayfield who has become an addicted steak cook. He has sent me a bunch of pictures and his first contest ever he took 9th place. If practice makes perfect he is going to be hard to beat!

There is a SCA contest in Folkston Georgia that we are going to try and hit on our way to the wedding and their is an Sca contest in Jacksonville Florida on the way home. My daughter Jana lives in Fernandina Beach so we get to stop and hang out with her and the boys and she lives about 1 block away from Captain Jacks new restaurant that Jack and Sandy just opened. Everyone in this area is in for a treat. The food at their new place will be worth the trip and I hear their Big Papa wings are something you have to try. My daughter Sissy (Jana) is going back to Ms Carolyn’s so stopping in to have breakfast, picking up a world famous cake and stopping in for supper at Captain Jacks, all your food cravings will be taken care of!

Since we will be in Tennessee which is halfway to Michigan, we are going to run up to New Baltimore Michigan for a little SCA contest. My friend Steve Coddington has a restaurant in New Baltimore and he is hosting there first steak contest and I am glad we are able to take a trip to some of my old stomping grounds, hang out with Steve and cook a steak next to my winter time partner in BBQ crime, John “Shady” Sweeney. John and Chris have a place in Naples and

he cooks with us all winter and it is going to be a lot of fun. It might be a good time to buy stock in some Sailor Jerry rum.

Rumor has it Steve’s restaurant has some awesome tacos, cold beer and top shelf bourbon! If you head north to the New Baltimore area look up the Wooden Valve. Ask for Bubba and see if their world class brisket is on the menu yet!

We get home from this trip and get busy with our catering schedule and then we take our yearly trip back to McMinnville Tennessee for the 5th annual Hillis Mayfield dinner on the Ground. This is not just a family picnic. This has turned into a must see event. We used to put up all the pop-ups we had and every table and chair we could find was put to use.

My cousin Anthony Mayfield hosts the event at his beautiful home on Andy Hillis road in McMinnville Tennessee and the event needed a more permanent structure then just some pop-ups so he built a huge structure to host the event. Our menu gets bigger and better every year and I have some special plans for this year. We invite our friends and family to come have a meal and a great day of laughter and fun and a chance to thank the dear lord for the blessings and friendships we are lucky to have. The Black Betty boys will be performing on the Dustin Mayfield music stage and people come from Florida, the Carolinas, Texas and yes even Nashville to hear this distinct sound and musical talent.

We have a big corn hole tournament every year and some nice trophies and bragging rights go to the winner. This past year we lost one of our family members to a tragic accident and we have named the event WWW.BQTIMES.COM | May 2019

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Three Essentials to a Successful Business BBQ world who tell you they’ve had opportunities to go other places and do different jobs only to respond to the offers with a resounding, “I like it here, thank you though.” Its because they truly love what they do. It isn’t a job to them, it’s a match made in heaven and stronger than any relationship one would get from eHarmony. BBQ in its purest form, has been at the center of civilizations since the beginning of time and in this world of “retro Vic Clevenger cool” may be one of the reasons many Columnist are drawn to this cuisine. This snapshot of what a pitmaster does, even The Cookin’ Comedian from the beginning of time, teaches The old saying, “If you love what us three essential lessons for success.

First of which is simply is, passion. you do you will not work a day in your life” has never been truer than BBQ can require long hours manning when it comes to the world of BBQ the fires to obtain the right level of and especially the business of BBQ. heat being careful to not overwhelm How many people do you know in the the meat with too much smoke. This doesn’t happen if GET IN THE WINNER’S CIRCLE WITH there is no passion for a great VICTORY LANE BBQ! end product. Like Our products consistently put teams in the winner’s circle! a chef, a pitmaster Tested, Approved, & Used by Top Pitmasters from coast to coast! lives for cooking.

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working out, they think about live fire cooking. Creating recipes and flavors in their head while going over the calendar for the first free day to try it out.

It’s this passion which has contributed to making BBQ one of the fastest growing cuisines in the United States.

Although, in the earliest of days, cooking with fire was a necessity, it was this passion which turned these early cooks into the first pitmasters.

This sense of community around food cooked over or adjacent to a live fire continues to draw people together and this is great for the business of BBQ. Secondly is educating yourself to be a master of your craft. Every pitmaster worth his or her salt takes time to educate themselves on how they can do what they do better, embracing the concept of “knowledge is power.” I hear it all the time about “old” people who are simply afraid of the technological revolution upon us. Computers are for the kid and they got a cell phone while kicking and screaming.

I’ve even met people who still have no email address. But then there are the “old” people who embrace it all and want to learn all there is about this techy world. They can be said in our world of BBQ. There are some who refuse to learn more or who

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FLORENCE, SOUTH CAROLINA SCBA EVENT April 13, 2019, the competition teams and certified judges of the South Carolina BBQ Association gathered in Florence, SC for the next stop on the 2019 competition trail. The Youth Mentors of the Pee Dee hosted their annual BBQ cookoff and this year and it was a huge success! Teams traveled across the breadth of the state to support this worth while cause.

Friday night the judges and public alike were treated to a contest featuring anything but pork. There were both sweet & savory categories. Taking home first place in the savory category was Pit Master Quentin Tedder of S’Lowcountry Q. The award for the sweet category went to Pit Master Glen Lee of Tailgater Hater.

The following day teams battled in the SCBA pork and ribs category . Garnishing a first place win in pork was Pit Master Jason Singletary of Smoke Central BBQ. The rib champion for this event was Pit Master Austin Williams of Smokerz BBQ. The next stop on the SCBA circuit is the famous Bishopville BBQ Block Party in Bishopville, SC. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www. scbarbeque.com.

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1st Place Butts Smoke Central Pitmaster Jason Singletary

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1st Place Anything Butt Pork (savory) 3rd Place Ribs S’Lowcountry Q Pitmaster Quentin Tedder

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VIC CLEVENGER

Continued from Page 6 think there is nothing left for them to be taught while others love going down the road to knowledge. The former tell great stories of how it used to be while the latter tell what they have just learned which enables them to walk away with the trophies.

But success never comes without risk, which is the lesson we learn most from those New York pitmasters. The city that never sleeps was virtually a barren wasteland when it came to BBQ but a few brave pitmasters took the risk which has paid off in a big way.

In today’s culinary world we hear the word “fusion” as much as a Larry the Cable Guy fan hears, “Git-r-done. But fusion is just a fancy way of bringing two or more distinct entities together into one new item. Self-educated pitmasters and restaurateurs have filled

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the Big Apple with smoked kissed meat with what has been traditionally viewed as a southern cuisine. This “fusion” has made such an impact in New York, they hold the yearly “Big Apple Block Party” celebrating this business of BBQ and drawing such big name pitmasters as Chris Lilly and Mike Mills. The core of this fusion is not just the bringing together of regions of flavors, but it was the willingness pitmasters, such as Billy Durney, have in bringing BBQ to the land of the “best pizza” and puts on display the risks pitmasters are willing to take.

When you look at what you’re doing as a person in the business of BBQ you gotta ask yourself these questions: 1. Is the passion bursting with life in you? 2. Are you educating

yourself everyday so you can enhance some aspect of your BBQ life? 3.

What risks are you willing to take, no matter how small or large they might be?

These three pillars are what not only holds up the successful business of BBQ but what also holds up every successful business. Now, what are you going to do with it?

DANA HILLIS

Continued from Page 5 after her. Someone will be proud to go home with the TONYA HALL CHAMPIONSHIP TROPHY. I get to sit on the porch every morning and breath the country air and enjoy coffee and reminisce the good times we had growing up on this old dirt road and truly thank the lord for being able to go back in time and remember the simple way of life we grew up enjoying. We learned to treat people with respect, help your neighbors and work hard. Its where we learned to say yes ma’am and yes sir and the love from our family helped shape us to be decent folks. Love you Aunt Joyce! Love you Treva (dont cry when you read this) This trip always starts with a stop in Jacksonville and a little steak throwdown at Flamingo RV park. This place is truly a home away from home and David Haskett puts on a great event. I always seem to get lucky here and I hope that streak continues!

Keep on smoking and feed folks some BBQ- it makes them happy!

FLORENCE, SOUTH CAROLINA SCBA EVENT Continued from Page 7

5th Place Pork Bo-Ty’s Barbeque Pitmaster David Graham

1st Place Anything Butt Pork (sweet) & 4th Place Butts Tailgater Hater Pitmaster Glen Lee

2nd Place Ribs & 3rd Place Pork Monkey Bottom Boys Pitmaster George Ray

2nd Place Pork Backwoods Bar-B-Q Pitmaster Gene Culbertson

1st Place Ribs Smokerz BBQ Pitmaster Austin Williams WWW.BQTIMES.COM | May 2019

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Williamston, South Carolina BBQ Event May 18, 2019, the refreshing waters of the mineral springs attracted professional cook teams from across the state to Williamston, SC. This is the latest venue for the South Carolina BBQ Association as the 2019 Master BBQ Award heats up.

This beautiful Williamston venue is always a team favorite as the fires were lit and the smoke permeated the air. The local town folk flocked in droves to sample the amazing BBQ found here and every weekend at SCBA events across the Palmetto state.

The Mineral Springs event featured a cookers potluck on Friday night spearheaded by Pit Master Wayne Preston of Bucky’s BBQ. Once the sun went down teams were dialed in as the big meats hit the pit for an all night run. Saturday morning saw a beautiful sunrise as teams worked their turn-in box magic. When the last score was tallied it was Pitmaster Morris Gray of the Hog Mafia taking home first place in pork. The rib honors went to Pitmaster Chad Carter of Commando BBQ. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

1st Place Butts Hog Mafia Pitmaster Morris Gray

First Place Ribs & Second Place Pork Commando BBQ

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2nd Place Ribs Getting Piggy With It Pitmaster Ray Stokes

South Carolina BBQ Association

3rd Place Pork Bold Branch BBQ Boys Pitmaster Ken Hilliard

4th Place Pork Swig-n-Pig Pitmaster Andrew Massey

5th Place Pork High on the Hog Pitmaster Mat Talbot

People’s Choice 1st Place In The Army Q Pitmaster Tony Sadler Moultrie, GA

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