MARCH 2019

The BBQ Times Inside This Edition: Smoke on the Water

Winter Haven, FL FBA Event

Vic Clevenger

The Cooking Comedian

Bands, Brews, BBQ

Port Royal, SC SCBA Event

Audrey Campbell From the Publisher

Dilly Dally in Dooly Vienna, GA GBA Event

Butts & Clucks

Apalachicola, Fl FBA Event

Kathy Carter

Barbecue Musings

Greg Sebastian

GBA President’s Message

Ben Purvis

FBA President’s Message

MARCH 2019 | WWW.BQTIMES.COM | 16 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.” Photo courtesy of Johnny Cain Photography

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Smoke on The Water | Winter Haven, Florida | February 1-2, 2019

By Connie Washam FBA Smoke Bits

Smoke on the Water at the Winter Haven Boys and Girls Club has been happening almost as long as the Florida BBQ Association.

The proceeds of this contest go directly to the 3 Boys and Girls Clubs in the area. The Citrus Center Club services over 600 kids every week. The community support is phenomenal. There were over 60 teams competing this year. The venue was a full house.

Smoke on the Water for the kids of the Boys & Girls Clubs in Winter Haven is a two day happening, depending upon when you arrive and set up. In addition to the BBQ contest, there was a little beauty contest, dance exhibition and a kids area of air filled slides.

It was very busy Friday night and Saturday with several bands to keep things jumping.

Anyone who wanted to vend, vended. And because there was such a large crowd, both days, I believe everyone sold out of whatever they were selling.

There was no shortage of volunteers from the Boys and Girls club, helping set up, keep the trash under control and clean up. So much activity was going on it was like organized chaos. Many thanks to Curtis Reddick and Shirley Arnold for pulling it all together.

The teams elected to have their half of the 50/50 given to the Boys & Girls Club. Win, Win. From meat inspections to the awards, everyone is a winner in Winter Haven.

FAR LEFT: Bobby King and Joel Vann, Lakeland BBQ Company finish with First Place in ribs.

LEFT: Bryan an Bob Mroczka of Bull Rush BBQ finished

ABOVE: La Famiglia turns in their box for the Backyard portion of the competition.

LEFT: Smoke Meat Every Day finishes first place in ribs in the backyard category.

Gary Washam (Above Left) and Frank Jones (Above Right) double check the turn in boxes.

WWW.BQTIMES.COM | March 2019

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Welcome to the new and improved BBQ Times

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com I guess by this point you have figured it out.

I did something I said many times I wouldn’t do. I went digital with what was once “the paper”. Please don’t think this was a decision I took lightly. I can assure you it is something I have fought for the last few years, and it is something that has had SERIOUS deliberation over the last month.

Having a baby last month forced me to sit back and actually take a month off of work.

Something I haven’t done in over 10 years, since I took over The BBQ Times as “my baby” and purchased the publication from my father. Over this time, as you can imagine

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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one has a lot of thoughts to process bringing a new baby home, evaluating work and career and the changes within your home. I took some of this time to evaluate the paper, speak to advertisers, look at where the paper has come from and potentially where the paper is headed. The answer to that is “paper” is not headed anywhere good in the future. Everyone wants digital, everyone wants the instant gratification of having stuff at their finger tips when they want it.

With saying that “paper” is not headed in a good direction, I say that on good authority too. I have continued to fight a rising increase in print cost over the last few years. As larger corporations and publications continue to cease publication, gas and oil prices continue to increase and paper production cost continue to increase, those cost get passed down to the next person in line. Ultimately, I’ve been one of those people to eat the cost in order to keep subscription cost down. Subscribers of The BBQ Times have been paying the same cost for a mailed publication that folks all over the world are paying for digital subscriptions each year.

On top of that, when you say mailed publication is our lovely United States Postal Service. It is not something I can compete with. The prices of postage are continually rising and that’s just another cost I have made the decision to eat in the past to keep a print publication and not pass on price increases to the subscribers and quite frankly the service continues to go down hill. Many of you are aware of problems with paper delivery over the past few years and the fact it continues to worsen each month it seems. I have had a GREAT friend in the print shop over the last five years who has really worked with me and attempted to work with the postal service to ensure you get your papers on time. To follow up on the complaints from subscribers or myself, and give me the best service imaginable.

Unfortunately, to add to my thought process of going digital, Vince passed away in a tragic unexpected accident this past month. My family and I send our sincere sympathies to Vince’s family and his print family as they continue to deal with this unfortunate event.

MARCH 2019 | WWW.BQTIMES.COM

I say all of that to say this – know this decision wasn’t taken lightly and bear with me and give me a chance to show you where this is headed. It doesn’t just end here with a digital edition of the paper, there are going to be multiple features to come along for subscribers only. Eventually you should be able to download the paper directly through the issuu app on your phone, or other device or purchase a single issue or a yearly subscription through iTunes or Amazon if everything works properly. Some stuff can’t happen over night and along with the learning curve I am having to withstand, I have to get everything changed over and processed but I truly think The BBQ Times is fixing to bring more to your table than has ever been possible with only being a print newspaper. Throughout the edition you should be able to click on an advertisers ad, and head directly to their website to browse their selections, make purchases or just check up on their products. I’m working on changing the website completely and subscribers will have new features of videos on there, yes, even live feeds and interviews at awards ceremonies. Along with the potential of product reviews and cooking videos, I might even go to doing a bi-weekly digi mag instead of staying monthly.

Now, if you really just do not like the digital platform and want a print copy I can still make it happen. It will depend on how many people want to get a printed edition as to pricing and I would have to figure out cost for mailing the publication first class to you as well. So, it will be more pricey than the digital version or the previous print version but it will be a much better looking and higher quality magazine publication you will receive in all actuality probably quicker than you have received the print copy in the past.

I’m really looking to continue to give you the subscribers and readers, as well as the advertisers more bang for your buck and more options to keep up with the happenings in the BBQ world as well. I hope that you can all see the positive potential these changes have and understand why I felt this was the best direction for the business to head in the same

See Audrey Page 7

Now Is the Time! Come visit the NBBQA conference you should be grateful) and benefits, especially the benefits, of being present this year.

Check out www.nBBQa.org for the amazing list of events scheduled. Speakers, steak contests, and the Bash is back this year but there is so much more happening to entice you to remember “now is the time.”

Heritage

Vic Clevenger

Columnist The Cookin’ Comedian Growing up in the Bible belt church was a big part of my life, it was a big part of many of our lives reading this. Sunday morning as well as Sunday night, we were at services without fail. If it was Wednesday night there was prayer meetings to attend and no sense looking for us during revival week because if the doors were open, we were there without fail. Many reading this understand exactly what I’m talking about. As I was reminiscing about this the other day the one memory kept flooding my mind, “Now is the Time.” This was the phrase preacher after preacher would articulate after each service encouraging the listeners to turn to the Lord.

As I begin turning my thoughts to the upcoming NBBQA National Conference in Kansas City, this plea is apropos. I find this so fitting because the conference begins in about a month from right now and I couldn’t be more excited for this one. Every year seems better than the last and this one coming will be no different, it will be heralded throughout 2019 as we prepare for 2020. As you sit there reading this, I must ask you if you are ready?

Have you registered yet? Booked your hotel room? Bought your plane ticket or tuned up the car? If you haven’t then, “Now is the time.”

As the conference date looms closer I continue to preach the benefits of attending to any lover of BBQ who will listen. Singing the praises (though not literally and for that

Millions of dollars are spent at places like ancestry.com or 23 & me to find out one’s heritage. Shoot, I’ve even spent a couple hundred myself to find out what I already knew, but I find it fascinating. DNA along with our family history is what makes up our heritage and for me, I find it valuable and worth preserving. In the BBQ world this is no different with all the different BBQ cultures making up our family. Rolling into a town like Kansas City is no different. It’s the home of the Kansas City Barbeque Society, a little get family get together called the American Royal and nearly 100 BBQ restaurants. With such a rich BBQ heritage, this alone should be reason enough to be at this year’s NBBQA Conference. “Now is the time.”

Relationships Family reunions are the best even when, especially when, you’ve not seen some of your family in such a long time. If anything can be said about the annual conference this is it, one big family reunion. Relationships are built, strengthened and renewed year after year regardless of the location of the “family reunion.” Take our meal times for instance.

In some cases, you’re met at the door with, “Hey, we’re right over there and saved you a seat.” Other times you may be a minute or two late and get to share a table with a legend like Mike Mills or with a first timer like I was once upon a time. But every time it’s the same, a relationship is built and more are added to who you call your BBQ family. “Now is the Time.”

Education

Charles Duell was the Commissioner of the

US Patent office in 1899 when all that could be invented had been invented, at least that’s what he was credited to have said. Since then we have traveled in airplanes, watched TV while eating meals warmed in microwaves, and I’m typing this out on a computer. Each is a result of learning new concepts and methods leading to inspiration to change the world.

Now, the lessons learned may not change the world in the way Bill Gates has, but it could change your personal world, even if it’s just a small nugget of knowledge. So, if learning is what you’re about, then “now is the time.”

Entertainment We’ve seen bands and comedians bring entertainment to the NBBQA Conference. But in some ways these pale in comparison to the yearly bus trip touring BBQ restaurants or the BBQ Bash which brings world renown BBQ heroes together to compete for the coveted “people’s choice.” Those are just the scheduled entertainment but the unscheduled is part of what brings people back year after year. Then there’s the unscheduled times be it in the hallway between sessions or in the hotel lounge where everyone has gathered to let their hair down telling stories resulting in belly rolling laughter. So if you like to be happier than a pig in mud, then, “now is the time.”

These are only a few of the characteristics of the NBBQA conference which brings people together year after year. Moving from city to city all over the country for this unique family reunion. But as with every conference it is what you make of it, but if you’re not there it simply won’t be the best it can be.

What the annual conference really needs to be better than the last, is you, plain and simple.

Your attendance is what will make it great.

Your laughter echoing through the general sessions. Your thoughts, ideas and questions expressed in the breakout sessions. You being in Kansas City April 3-5, 2019 will elevate the whole event to whole new and grand level. So what are you waiting on? “Now is time!”

WWW.BQTIMES.COM | March 2019

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2019 Port Royal Bands, Brews & BBQ • SCBA

First Place Butts Pair-O-Dice Pork• Pitmaster, Chip Dinkins February 22-23 saw the start to the 2019 South Carolina BBQ Association (SCBA) season in beautiful Port Royal, SC at the Bands, Brews & BBQ. The weather and new venue were amazing! The smoke rolled out over the tidal creeks and salt water marsh as teams faced off on the battlefield of competition.

First Place Wings •Fourth Place Butts S’Lowcountry Q • Pitmaster, Quentin Tedder

Judges were served mouth watering wings, ribs, and pork from a field of 25 cook teams.

Pitmasters were all vying for the unique handcrafted wooden guitar trophies given to category winners. Quentin Tedder, pit master of S’Lowcountry Q’, hand makes these coveted trophies each year. Teams start the season battling for this impressive hardware.

When the smoke cleared, and the sauced drenched chins were wiped clean, it was PairO-Dice Pork taking the win in the pork category.

Monkey Bottom Boys walked the stage first in ribs followed by S’Lowcountry Q taking home first place wing accolades.

More Awards Photos on Page 9.

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When Did A BBQ Contest Become Our Vacation?

Kathy Carter

Barbecue Musings Kcwriter57@yahoo.com Hi y’all, Mrs. Kathy here with more BBQ musings. Barbecue season is in full swing.

The holidays are over and most of our family birthdays are past. It’s time to start thinking about our next vacation. Somewhere exotic and warm with white sandy beaches and crystal blue waters.

The other day I mentioned this to Naked Dave (husband extraordinaire). All I got was a resounding grunt. Then he reminded me it was the beginning of BBQ contest time and it was too early to know if we might make it to any this summer.

He would keep it in mind, though. In sullen silence I vacated the room.

Since then, I’ve been leaving a brochure trail of Island Get-a-ways all around the house. No response.

Deciding it was time to pull out the big guns, I pulled out my bikinis, sunscreen, flip flops, and straw hats and laid them on our bed. Later, Naked Dave caught up with me in the kitchen. He told me it was a smart move going ahead and getting ready for our trip south. There wouldn’t be time to go the beach, though. He suggested I rethink my wardrobe and take t-shirts and jeans. What?

I was confused.

I was so excited. My plan for vacation fun in the sun worked. It didn’t. He said he had plans to enter a BBQ contest in south Florida in a few weeks. Just the two of us. Oh boy.

Yeah. Not the island paradise I was hoping

for.

A barbecue competition means work and smoke and sauce under my nails. Yuck! No laying on the beach with my toes in the sand soaking up rays. I would be soaking up heat from the smoker getting red eyes not a tan.

Instead of the heady scent of warm coconut oil and the tang of salt air I’ll reek of eau de burning rubber from a thirty-acre tire dump fire Naked Dave fought when he was a fire fighter. Can’t wait.

When did our vacation become a BBQ contest?

Vacations are for relaxing with your significant other, doing nothing. Sleeping late, breakfast in bed, fun activities, eating delicious foods (you don’t have to cook and clean up after) and exotic drinks. These are all part of the experience. Naked Dave says I don’t need a vacation because I’m on one all the time now I’m retired.

What does he know? He just wants to follow the barbecue circuit.

BBQ contests are intense. Upon arrival on Friday, you hit the ground running. There is set-up of the site and meat inspection. Feels like a military boot camp. Between this time period and meat prep you may have an hour or two to visit friends and neighbors or heaven forbid, sit down and eat lunch. Then the “fun” begins. It’s all about the meat. Preparation commences. Butts are massaged. Racks are rubbed. Loins are exposed. Ancillaries are readied to perform for the judges. They’re all tucked away in the cooler beds waiting for their cooker engagement.

The smokers are primed for the meats to appear for their big debut. Fires are stoked in the fire boxes until they belch out flames like a fire breathing dragon. The heat is intense, like the time I caught an entire roast on fire in our oven at home. The goal is for optimum temperatures to achieve lo-n-slo cooking for the perfect smoke ring and tenderness.

The stage is set and the contest is on. There will be little sleep for the cooks tending the fires. In spite of technology the human touch is still required. I need a vacation and a massage.

A few beers and a couple of shots later there will be some lies swapped. Usually

these are about previous contests and who did what, wrong or right. Night will fall and the cookers will continue to belch out their flavored smoke of cooking meats and all will be right in the BBQ world.

That is until morning and the whole team goes crazy saucing meats and packing boxes and bemoaning the fact the meat didn’t turn out right. Someone, me, jinxes it all when I suggest it’s the best they ever cooked.

Don’t get me wrong. I do enjoy being part of a barbecue team and competing. But, as most of you know there’s little time to relax until the meats are all turned in. Then you can collapse into the nearest chair, unless someone’s sitting in it (there’s always that one person who forgets to bring a chair), prop your feet up and have a margarita or two or three.

It’s not the Caribbean or a cabin in the mountains. It’s not a trip to Niagra Falls or shopping in Dallas or a Broadway show in New York City or a trip to Memphis.

Still, the fellow BBQ’ers are nice. The food is good. Fun and fellowship flows as much as the beverages do. Where else can you go that you don’t have to bath for two days or worry about how you look and what you wear?

Naked Dave you owe me a vacation to the Islands for fun in the sun, though. Where the only barbecue is fish cooked on the barbie by an Islander.

See y’all at the next Smoke Fest. Keep Chillin’ and Grillin’.

AUDREY

From Page 4.

direction as the rest of the world. I hope that I can continue to count on your support and readership as I go through these changes.

If you have any questions once so ever, or you want to sign up to get on the list to continue to receive a print edition, please feel free to give me a call at (478) 7878753 or email acampbell@bqtimes.com Until next month.... Keep Rubbin’ Those Butts!

WWW.BQTIMES.COM | March 2019

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Butts & Clucks on the Bay - Apalachicola, Florida - FBA OVERALL RESULTS 1. Backyard Bros 2. Wink’s Barbecue 3. GitChewSum BBQ 4. Pig-Chicka-Cow-Cow 5. Pendray BBQ 6. Bull Rush BBQ 7. Rescue Smokers 8. Uncle Kenny’s BBQ 9. Weekend Warriors 10. Skinny’s BBQ 11. 4 Smokin Queens 12. Going Yard BBQ 13. Nice Racks BBQ 14. Boog-A-Loo Smoke Crew 15. Groundhog Smokers 16. Team Pork Rindz 17. Bayshore Porkers 18. Pogy Road Q 19. Trippsmoke 20. Pit Boys Smokin BBQ

770.4500000 769.5000000 767.8166667 765.9500000 760.6833333 759.8666667 759.7833333 759.3500000 757.2500000 757.0500000 755.4000000 755.1666667 754.7166667 754.6833333 749.3666667 749.3333333 746.9000000 745.0833333 743.6500000 742.5666667

Grand Champions Backyard Bro’s (Tim and Patti Maloy) and Reserve Champion Wink’s Barbecue (Wink and Robin Yelverton) enjoy their moment at awards in Apalachicola, Florida January 26, 2019. Also pictured are Monica and Michael Jones of Going Yard BBQ.

Bull Rush BBQ Bob & Bryan Mroczka First Place Chicken

GetChewSum BBQ Allen Pomerleau First Place Ribs

Going Yard BBQ Monica and Michael Jones First Place Brisket Moultrie, GA

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From Page 6

Second Place Ribs & Third Place Butts Tailgater Hater • Pitmaster, Glenn Lee

Second Place Wings High on the Hog • Pitmaster, Matt Talbot

Second Place Butts The Hog Mafia • Pitmaster, Josh Roberts

Third Place Wings Motley Q • Pitmaster, John Wood

Third Place Ribs Smokerz BBQ • Pitmaster, Austin Williams

Fourth Place Ribs JT’S BBQ• Pitmaster, JT Handy

Donalsonville Downtown Development Authority presents A GBA Sanctioned BBQ Event

FIREHOUSE BBQ FESTIVAL April 5-6, 2019 Crawford Street • Donalsonville, Georgia

Cruise In Car Show Live Music GBA Competition Categories: Pork Loin • Pulled Pork • Ribs

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paying down to 10th place!

Sponsorship Opportunities Available For more information contact: Virginia Harrison (229) 400-3772 vaharrison@ymail.com or visit the GBA Website: www.bbqga.org

WWW.BQTIMES.COM | March 2019

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Dilly Dally in Dooly | GBA | February 22-23, 2019

Grand Champion Off the Chain (Chuck and Carrie East) The GBA returned for the first competition of 2019 at Dilly Dally in Dooly on February 22, 2019. Fifty professional teams gathered on the historic grounds of the Big Pig Jig to battle for trophies, bragging rights, and over $10,000 in prize money. As an added bonus, longtime pitmaster Darryl Strickland was married in front of his BBQ family in a ceremony held right before the awards.

Off the Chain claimed the Grand Championship for their loin entry. Rescue Smokers won Reserve Grand Champion by finishing Fifth in loin, Sixth in pork, and First place in ribs.

As an example of just how competitive the GBA has become, all three loin finalists finished the preliminary round with the highest possible score of 600. After the finals round, Off the Chain was declared the loin winner,

Reserve Champion Rescue Smokers (Robby & Stephanie Royal, Dannie Morris)

followed by EZQ and Smoke Show.

Big Butts BBQ finished first in pulled pork.

The Pit Crew came in second in their first ever GBA competition. Meanwhile, Southern Hogs/Dexter Meat Company returned to competition for the first time this season with third place in pulled pork.

The ribs category was won by Rescue Smokers. In their first BBQ competition ever, Big Daddy’s Meat House finished second in ribs, followed by newlywed Lang BBQ Smokers in third.

Finally, Smoke Show won the ancillary brisket contest, with Smokin’ the Good Stuff coming in second and Uncle Toads finishing third.

The full results for each category and Pro reserve scores can be found at the following links: Loin, Pork, and Rib Results

https://gba.wildapricot.org/resources/Documents/ Dilly%20Dally%202019%20Scores.pdf Reserve Scores https://gba.wildapricot.org/resources/Documents/ Dilly%20Dally%202019%20Reserve%20scores.pdf Brisket Scores https://gba.wildapricot.org/resources/Documents/ Vienna%202019%20Brisket%20scores.pdf

Flyin Pig BBQ - Brian Griffis Seventh Place Pork & 9th Place Ribs

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Sending the Best Wishes!

Congratulations to Darryl & Samantha Strickland on their marriage February 23, 2019 at the Dilly Dally in Dooly.

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MARCH 2019 | WWW.BQTIMES.COM

Dilly Dally in Dooly

ABOVE: Smoke Show (Joseph Puccio, Jasper Blanton and Matt Groover) wins first place Brisket in the ancillary category and also third place in Pork Loin. RIGHT : The Pit Crew, Tina and Bobby Cannon finish second place in pork and seventh place in pork loin. BELOW: Southern Hogs makes a comeback to the competition circuit finishing third in pork and eighth in ribs.

From Page 10

GBA Announces Formation of Georgia BBQ Hall of Fame

By Greg Sebastian GBA President The Georgia Barbecue Association is pleased to announce the formation of the Georgia Barbecue Hall of Fame. Although it was formally created in the summer of 2018, we have now established the bylaws and have more details to share about how it will operate.

The Georgia Barbecue Hall of Fame, Inc. was established as a 501(C)(3) charity. The GBA is making an initial financial contribution to launch the Hall of Fame, but hopes that it will eventually be self-supporting though sponsorships and tax deductible donations.

First and foremost, although the Hall of Fame was created by the GBA, it will truly be the GEORGIA Barbecue Hall of Fame, not the GBA Hall of Fame. The bylaws specifically require that consideration for induction into the Hall of Fame be “based on their achievements or contributions to the development and advancement of the art, science, business, or sport of barbecue in the State of Georgia, without regard to their affiliations, or lack thereof.” As a result, anyone meeting the criteria is eligible for induction regardless of whether or not they belong to any particular barbecue association.

As you can see, that is very broad directive.

The hope is to be as inclusive as possible in publicly recognizing “a distinguished and select group of innovators, visionaries, leaders, and luminaries” throughout the history of barbecue in Georgia. This includes individuals, businesses, groups, and other entities, regardless of whether or not they are still alive or active. It also includes not just competitors, but restaurateurs, manufacturers, event organizers, and anyone else that has made significant contributions in any capacity over the years to barbecue in Georgia.

The process for selecting members to the Hall of Fame has three steps, starting with public nominations. Anyone can submit up to two different nominations for the Hall of

Fame per year. The nomination will need to provide enough information to allow for further research or consideration of the nominee.

Next, a nomination committee will begin researching and collecting as much information as possible about each nominee starting in September of each year. By the following March, the nomination committee will recommend up to five nominees deemed to be the most deserving of inclusion in the Hall of Fame at that time. The first year only, the nomination committee may recommend no more than ten inductees for the inaugural class. Each member of the Hall of Fame Board of Directors will appoint one member to the nomination committee. One additional member who has an academic or other background especially useful to the committee will also be selected by a vote of the entire Board of Directors.

Finally, a selection committee will then evaluate each of the nominees recommended to them by the nomination committee and vote on them no later than June of each year.

The selection committee will be made up of each member of the Hall of Fame Board of Directors and two additional members representing all previously inducted members of the Hall of Fame.

Obviously, there will not be any existing Hall of Fame members until the first class is inducted.

Those receiving 2/3 or more of the votes cast by the selection

committee will be inducted into the Hall of Fame. Any nominee that fails to get the required votes from the selection committee within four years will have to start the entire process again.

Those selected for induction into the Georgia Barbecue Hall of Fame will be formally notified and invited to attend an induction ceremony held as part of the annual GBA banquet, typically held in August. Each inductee will be recognized at the ceremony and a web page created and maintained on the Hall of Fame website with appropriate information and photos documenting their achievements and contributions. The process will then start over again in preparation for the next year.

Our goal is to start the selection process in September 2019 and induct the inaugural class into the Hall of Fame in August of 2020.

We hope everyone will join us in recognizing, documenting, and preserving the history of barbecue in Georgia and those who have contributed to it. More information, including nomination forms, will be available soon on both the GBA and Hall of Fame websites.

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WWW.BQTIMES.COM | March 2019

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Dilly Dally in Dooly

From Page 10

Big Daddy’s Meat House Second Place Ribs

Big Butts BBQ First Place Pork

EZ Que Second Place Pork Loin

Bite My But Fourth Place Pork Loin

Nice Rack Tenth Place Pork

Smoking the Good Stuff Seventh Place Ribs & Second Place Brisket

Lang BBQ Smokers Third Place Ribs

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MARCH 2019 | WWW.BQTIMES.COM

Hootie Que Sixth Place Ribs

Nut Job Ninth Place Pork Loin

Florida BBQ Association President’s Message | www.fbaBBQ.com

By Ben Purvis FBA President

February was a month full of BBQ contest for Pros and backyard with contest every weekend. They started in Winter Haven with Hot Wachulas taking Grand and Backyard Bros took home Reserve in the Pro division. In Backyard Wades Smokehouse took home Grand and Licky Dawgs was Reserve.

In Apopka Pig Chicka Cow Cow took top honors and Budmeisters won Reserve in Pro. Smokin Tomahawgs took home Grand in the Backyard division and 4 Smokin Queens won Reserve. In week 3 teams headed over to Davenport Pig Chicka Cow Cow won Grand and Going Yard finished Reserve in Pro. In the Backyard division Smoke Meat Everyday took home the top prize and Jurassic Bark finished Reserve. Week four found the teams in Haines City where Pig Chicka Cow Cow won their Third Grand in a row and Hot Wachulas

finished Reserve in the Pro Division while in Backyard Triole Cross BBQ & Steak pocked up those first Grand and Smokin Ash won Reserve.

The beginning of 2019 has been busy with context 7 out of 8 weeks. Now March is here and it’s time to catch your breath but not for long. There is still plenty to do with 3 BBQ classes going this month and don’t forget the 2019 State Championship will be held this month down in Venice. If you have ever attended this event you already know that Don and his crew run a first class event. If you haven’t ever been it’s a weekend full of bluegrass music, Plenty of family events, hot air balloons and BBQ. Our board is hard at work as usual reviewing policies and procedures. If you would like to be part of one of the working committees we can always your talents. Be sure to keep a watch on our Facebook page for updates and visit our website for a current list of

sponsors. So until next month surround yourself with good friends and great BBQ.

Next Up on The FBA Calendar: • Suncoast BBQ & Bluegrass Bash – Venice on March 29 @ 8:00 am - March 30 @ 5:00 pm. Located at the Venice Airport, 595 Airport Ave E. Venice , FL 34285 • Smoke on the Water BBQ Competition & Music Festival – Ft Myers, Fl on April 26 @ 8:00 am - April 27 @ 5:00 pm. Located at 2100 West First Street Fort Myers, FL 33901 United States • Judges Seminar on April 26 @ 6:00 pm - 9:00 pm in Ft Myers. Located at 2100 West First Street Fort Myers, FL 33901 • Skinny’s BBQ Throwdown – Merritt Island, Florida on May 3 @ 8:00 am - May 4 @ 5:00 pm. Located at Merritt Island Moose Lodge, 3150 N Courtenay Pkwy Merritt Island, FL 32953

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MAY 2,3,4th 2019 Thursday Night “Pick Your Butt Party” Draw System to Pick Your Competition Pork Butts.

Shrimp Boil Dinner Served.

Friday

Enjoy your day prepping with all your best BBQ buddies. Cook’s Meeting @ 5PM.

Saturday

Breakfast Served for Teams & Judges People’s Choice Competition • Mystery Meat Competition Awards

$2,000 Prize for the Non-Florida Team with the Highest Finish!

Voted Best BBQ Competition of 2018!

FOR MORE INFORMATION: CONTACT SKINNY (321) 863-5425 OR SHELBY (407) 873-7367