The BBQ Times Inside This Edition: Suncoast BBQ & Bluegrass Festival Venice, FL FBA Event
Dana Hillis
Pitmaster & Columnist
Smoke in the boro
walterboro, sc SCBA Event
Audrey Campbell From the Publisher
Rhythm & Ribs Festival Tifton, GA GBA Event
Product Reviews
Dusty Boot & Sweet Emotion BBQ Sacues
Kathy Carter
Barbecue Musings
Greg Sebastian
GBA President’s Message
Ben Purvis
FBA President’s Message
APRIL 2019 | WWW.BQTIMES.COM | 20 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.” Photo by Shelby Lomen Photography Pitmaster, Jim Elser - Sweet Smoke Q
Suncoast BBQ & Bluegrass Bash • Venice, Florida • March 30, 2019
10th Annual Suncoast BBQ & Bluegrass Bash Grammy Award winning Bluegrass music and National Award winning BBQ. This is a free family-friendly event made possible by the generosity of sponsors. This event host a Florida BBQ Association BBQ Cook, a Chili Cook-off, Car Show, Kids Area and Live Bluegrass Music all weekend long. Photos Courtesy of Suncoast BBQ & Bluegrass Bash.
GRAND CHAMPION Lee Thompson & Amanda Podlucky Pig Chicka Cow Cow
More Photos and BBQ Results on Page 8.
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KAY JAMES FOR VICE - PRESIDENT GEORGIA BBQ ASSOCIATION I am Kay James and I have submitted my intent to run for office of Vice – President of the Georgia BBQ Association. I have been a GBA member since 2014 and have attended and participated in more contest than I can count in that time. I am a GBA Master Judge, a GBA Scorer and a GBA Lead Contest Representative which are all duties that have prepared me to help lead the GBA to a positive and strong future for each of the members. I have also previously judged and maintain memberships in KCBS and MBN. I have an extensive knowledge of the processes and procedures needed to run a contest in an effective manner and pledge to do what is in its entirety for the betterment of the Georgia BBQ Association. I truly believe that the GBA is THE BEST BBQ Organization to be involved in and I have thoroughly enjoyed learning the various aspects of what it takes to make this organization and its contest run smoothly and efficiently. IF ELECTED VICE PRESIDENT I WILL: • • • • • •
Work with the President & BOD for the betterment of the GBA in its entirety Be a liaison for the judges with the Board Act as a liaison between the President and the Board Listen and respond to all concerns Work to increase team & judge comradery Be present at every contest possible.
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THIS AD PAID FOR BY THE CANDIDATE.
WWW.BQTIMES.COM | APRIL 2019
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Getting Back on the Road with Great BBQ
Audrey Evans Campbell
Editor & Publisher acampbell@bqtimes.com Well, I guess the time has come. Mama has to let go a little and get back to the BBQ trail. The last couple of months I have made it to a couple of BBQ competitions with Evans in tow and that is an adventure for sure. If if wasn’t for some of our amazing BBQ family it wouldn’t be possible to take her along to events. I don’t get around as easy as I used to, and when she demands to eat I have to find somewhere (usually someones trailer) to hide in for a bit and feed her or change a diaper. People think I’m joking about having a new work partner until they give me a call during work hours and hear her in the background
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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crying. I have a whole new meaning to getting work done or making phone calls while she is asleep. Needless to say, our house is a wreck because every break I get is spent at my computer trying to keep things together. Baby Evans is about to be 3 months old and this mama is having a hard time letting go. I know that she will be fine with me gone but I’m driving further than I’ve actually left her alone with anyone else at this point. However, I made a promise to Skinny (Fred Disastio) last summer, I would make it to his event again and promised him the same great coverage he got last year. At that time, I really had no idea how having a baby would change me, and my thoughts about rolling out on a Thursday to another state without batting an eye. So in a couple of weeks, this mama is going to do what I say alot of the time and put my “Big Girl Panties On” as I attempt to leave my baby for the first time. I’m sure it will be hard enough making sure that not only are my bags packed with everything needed for myself and the paper for the trip but this time to pack her up to head to the grandparents for the weekend as well. I know I will forget something and I will panic about the time I remember it when I cross the Florida line but the good news is - Andy will be home and can get her anything mama forgets. I know deep down its the best thing I can do to hit the road again and begin to find myself that has gotten lost a little in this whole new world. I know that the first time will be the hardest and I am really trying to prepare myself in the best way possible. I know that in order to keep doing what I love to do with all my great BBQ friends and family, I’ve got to make this happen. AND I know at the end of the day no matter what happens, what mama forgets or how much she misses that little girl while she is out of town - IT IS ALL GONNA BE ALRIGHT! So, I’m looking forward to Skinny’s competition. Skinny pulls out all stops and makes it an event that totally ups the game in every BBQ competition no matter the sanctioning body. Skinny puts together some of the best team bags and goodies. Host a wonderful low
country boil for everyone on Thursday night at the Pick Your Butt Party. Friday night this year they are doing a Steak Cookoff Association event that will be ALL Wagyu steaks from Snake River Farms. A top notch breakfast prepared and served by the wonderful group at the Moose Lodge where the contest is located. A People’s Choice competition and a Mystery Meat competition on Saturday, as well. I can tell you first hand you will not meet a nicer group of folks than those at the Merrit Island Moose Lodge. They truly are second to none and do everything they can to take care of us BBQ folks while we are there. Please help support the Moose Lodge as well by partaking in drinks in their bar, where they also have a menu to serve some great food Friday and Saturday night. That is IF pizza doesn’t arrive Saturday night; which is pretty well known for at a Florida BBQ Association cook on Saturday nights. The Grand Champioin has to buy pizza for everyone. Now, lets talk about these crazy payouts Skinny throws out there. ON TOP of the normal Grand and Reserve payouts and placement payouts - Skinny is throwing down an additional $2000 for the highest finishing team from outside the state of Florida, an additional $500 to the highest finishing team from Georgia, an additional $2,000 for the highest finishing Florida team, $500 for the People’s Choice Winner, $500 for the mystery meat payout and $1,000 for the First Place Wiuner of the Steak Cookoff Ribeye Winner. YOU CAN STILL sign up for this great event. Registration ends 4/29. I guarantee you this will not only be the best competition of the year you will cook but it will also be the best and biggest party you will attend for the year because Skinny, Patti and the folks at the Moose Lodge know how to have fun. If you don’t want to cook, come hang with us; there is no doubt you will have a blast and learn alot of great stuff as well. See the Ad on Page 17 to find more information to contact Skinny or Shelby Lomen on this contest or signing up.
Proud to Meet some Okie’s Dana Hillis
Columnist Pitmaster, Big Papa’s Country kitchen Our BBQ and cooking adventures have taken us to some awesome places and we have made and met some cool friends along the way. Some of the best times have been loading up some rubs and sauces in a suitcase and jumping on a plane and going someplace new. This adventure took me to an SCA contest in Shawnee, Oklahoma and it truly was an adventure. We hooked up with the contest organizer and told him we were coming to join his contest. They ended up having contestants from 9 or 10 different states! Jason Boyce put on the contest and has a fantastic facility and lives in a beautiful part of our country. David Qualls called me and said he would loan me anything I needed and hooked me up with grills, tables, charcoal and anything I needed. I have always heard that folks from Oklahoma were friendly and I can verify that. I got off the plane and was greeted by a local airport employee that pointed me in the right direction. I picked up my luggage and got on the shuttle to the rental car location and immediatly made friends with the lady bus driver. She asked me why in the world I was wearing shorts in Oklahoma and I told her thats what us Florida boys do. We had to wait on a few other people and she opened the door to her bus and fed every bird that wanted some dinner. Leaving the door open made me realize I was going to have to get some long pants! This nice lady told me where to eat and
to stay out of the casinos! I made the drive to Shawnee and found my motel and drove to the Fire Lake arena where the contest was being held and enjoyed seeing this area. Fire Lake Arena has the Fire Lake gun range, Fire Lake groceries, and an old little Fire Lake casino which my little bus driver lady told me to stay out of. It was an old casino but I was lucky and walked out with more then I went in with! There was a craft show going on in the arena and I got to meet the Cowgirl and the Gypsy, a local vendor selling western clothes and jewelry and was amazed at how friendly and fun to talk to these Oklahoma folks are. I met the Kettle corn guy who had the best caramel corn I had ever eaten. The donut guy had his family working with him and us steak cooking guys ate our weight in fresh cooked donuts! I cooked next to 3 guys who made a 14 hour drive from Arizona and these guys were fun. We laughed and told cooking stories and they shared their propane heater with me. I met a local couple with a team called Twisted Oliver and they told me local stories and were awesome people to talk to. They also had a heater to share and this Florida boy had an easy time with the 20 degree weather as long as I stayed out of the wind. Have you ever heard of a windchill factor? Its for real! David Qualls is a long time BBQ guy and we had met a long time ago in Laughlin, Nevada and I cant thank him enough for his help. When I opened my suitcase I had an interesting discovery. TSA had done a thorough search of my stuff and left notes saying they kept a few items. You can not check PAM cooking spray or Tumbleweed fire starters. The intersting thing about their search was the way they repacked all my belongings. I had brought a handful of ziplock bags and basically just stuffed everything in my suitcase. Someone ziplocked all my belongings and organized my suitcase professionally! It was perfectly packed and I had to show everyone around me! I did learn one valuable lesson cooking
in 20 degree weather. The Firelake arena is a beautiful first class facility so I took my steaks in the men’s room to wash and prep out of the cold. When you set your pans on the counter stay away from the automatic soap dispensers. I heard a funny electronic noise and by the time I figured out what it was I had quite a pan full of soap! I am sure I had the cleanest steaks at the contest! The first contest turned in at 1:00 and at 1:30 they posted the teams that did not make the top 15 and that is a big disappointment to make that list. The 3 guys next to me all made the top 15 but had changed all their recipes because they did not like their first cook! The second round turned in at 3:00 and awards were at 5:00. We ended up 15th in the second round which paid $100 so we did go home with some cash! If you ever get a chance to do a Firelake cook off you will enjoy every minute. Great facility, great state, and truly nice people. When I got up Sunday to go home I figured out why there was an ice scraper in the door. There was an inch of snow on the ground and my car was thick with ice. Driving was fun and I only slid a couple times! I got to see my shuttle driver again on the ride back and she said she was coming to Naples, Florida to have some BBQ. Shawnee, Oklahoma was a great trip and I will be back one day. See everyone at an SCA contest soon!
WWW.BQTIMES.COM | APRIL 2019
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Tifton Rhythm & Ribs BBQ Festival • Tifton, Georgia • March 2, 2019 Submitted by Georgia BBQ Association
GRAND CHAMPION Budmeisters BBQ - Thomas, Josh and Zola Henry BBQ came in first place. Pot’s BBQ finished second, with Ashley Home Store, led by Jack Fallin, taking third place. Rescue Smokers also took the rib category. In their first finals, Smoking Outlaws finished second, with Budmeister BBQ coming in
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third place. The GBA returns with the last double points event of the year in Ashburn on March 23, and the last sanctioned contest of the season in Donalsonville on April 6. Acworth hosts an event “In
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Thirty-three professional cook teams gathered in Tifton, Georgia on March 2, 2019 for the GBA’s 6th Annual Rhythm and Ribs BBQ Festival. More than $10,000 in prize money was awarded to the winners, in addition to the now famous “Sqealbert” trophies. Budmeister BBQ returned to usual form after some time off from the GBA with the Grand Championship for their pork entry. Rescue Smokers won Reserve Grand Champion for the second week in row after finishing First in loin, 7th in pork, and First place in ribs. Rescue Smokers also had the only 600s of the day in both the loin and ribs preliminaries. Rescue Smokers finished first in loin, followed by East Coast BBQ for their first time in finals. Weekend Warriors rounded out the top three in loin. In the pulled pork category, Budmeister
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APRIL 2019 | WWW.BQTIMES.COM
Visit us at: 3185 S Highland Dr • Las Vegas, NV 89109 info@rollinsmokebarbeque.com Phone: (702) 836-3621 http://rollinsmokebarbeque.com
Hey! What’s Smokin?
Kathy Carter
Barbecue Musings Kcwriter57@yahoo.com Hi y’all. Mrs. Kathy here with more Barbecue musings. When I see plumes of smoke rising from someone’s backyard or smell the sweet odor of barbecue smoke, I can’t resist thinking, Hey What’s Smokin’? Now I’m a BBQ wife I should be able to answer that but………. The only smoked food I had growing up was saltwater fish like King Mackerel or Mullet. There was the occasional venison, too. I decided to look up the dictionary meaning for barbecue/barbeque. Google’s dictionary says barbecue is a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill. It can also be the food cooked on a barbecue. Local, state, national, and worldwide competitions are held centering on barbecue cooked on mammoth smokers at lo and slo temperatures to ensure moist and flavorful meats. To further add, it’s an outdoor summer activity in almost every corner of the world. For a southern girl who loves fried chicken, fried fish, and BBQ ribs, cooking for a Barbecue Competition is a major eye-opener. The extensive preparation and time-consuming chores to get ready for two days of smokey fun seems way over the top to me. I didn’t spend as much time readying for our children’s births as Naked Dave (my hubby) does for a competition. It simply wears me
out to watch him laying the groundwork for such a short period of recreation. The first competition I attended left me in shock. The ribs were skinned like a catfish for a fish fry and rubbed with a red gritty substance. It looked like it had been rolled around in sandy red clay. They were then placed into the heated-up cooker where the temps and smoke were monitored. Sometime during the drawn-out smoking process a secret barbecue sauce is applied to the ribs. By the way, don’t expect to eat anytime soon. You’ll have a long wait. Might as well have a snack and a glass of wine or two or three. The sauce is always a secret! No-one but the chemist knows the ingredients. You couldn’t pull the exact recipe out of him. Even under threat of torture. He might not know because I have yet to meet a man who writes anything down. Some guys may record it and then can’t decipher their own handwriting, like my favorite brother-in-law. This could be why meats never turn out the same from BBQ to BBQ. We all know most everyone uses the same ingredients, just in differing amounts and types of spices. I’ll wager most lady pitmasters record everything that’s used and the times and temps. Some may say we go overboard. At least we can pretty much assure the outcome. When I was a child my granny was the BBQ expert. She cooked using old Irish family recipes. Her method of smoking ribs involved par-boiling them to make grilling time shorter. Supposedly, it made them juicier. My mom employed the same method. She got them ready for my dad to barbecue on the grill. He slathered them with sauce. A homemade concoction of ketchup, mustard, Worchester, and brown sugar or a bottled sauce from the A & P grocery store or my granny’s Irish sauce made from honey and berries. I can hear some of you shuddering with disgust over this pre-boiled method, especially Naked Dave. That’s not BBQ you say. It was the only way we knew. The right way, I’ve been informed, to cook a perfect rib, is low and slow over a bed of hot, smoldering coals. My dad just didn’t have the kind of time that took. As a kid barbecue to me meant hot dogs,
hamburgers, steak, and ribs. Notice only one pork item on this list. The finished product was usually burnt and chewy. We thought it was great. Our fish and chicken frys went much better. There’s nothing better than warm, crunchy fried chicken or fish. Succulent and tender, right off the fire. Our traditions changed when the first BBQ joint opened in our town. I was fourteen and part of a family of six. My dad started a new business doing land clearing and site prep for new construction. At the same time, he had cancer and fortunately beat it. We rarely went out to dinner, but this was a special occasion. We celebrated by going to the new BBQ joint. He did the site prep for its foundation and knew the owner. This was the first time I tasted true barbecue. They had a small menu containing pork of various kinds, chicken, sliced beef, and hamburgers. We tried it all. What a delight. I had a new favorite. Their new mustard sauce was to die for. As I’ve said before I do love a good mustard sauce. A fridge without mustard is empty. Fast forward a few years, Naked Dave and I were married. He became a firefighter and decided to learn to cook real BBQ. I guess all the smoke from the woods fires he fought got in his blood. Now he gets his smoke fix from barbecue. In the future if you drive by a house and there’s smoke rising from their backyard stop and ask, hey what’s smokin’? You might be really surprised at what you find. You may even be invited to dinner. Until next time keep chillin’ and grillin’.
WWW.BQTIMES.COM | APRIL 2019
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SUNCOAST BBQ
from Page 2
Reserve Champion Pitmaster, Matt Barber Hot Wachulas
Pitmaster, Tim Maloy • Backyard Bro’s CHICKEN RESULTS 1. Hot Wachulas 196.9166667 2. Accutech BBQ 194.8166667 3. Backyard Bro’s 193.8500000 4. Belly Up BBQ 193.8333333 5. Rum Runners BBQ 193.6333333 6. Sweet Smoke Q 193.6333333 7. Blackjack Oak 192.8833333 8. Cedar Creek BBQ 192.2333333 9. Pig-Chicka-Cow-Cow 192.2166667 10. Smokin Ain’t EZ 190.5666667 RIB RESULTS
1. Backyard Bro’s 2. Hot Wachulas 3. Pig-Chicka-Cow-Cow 4. GITCHEWSUM BBQ 5. Belly Up BBQ 6. Hughes Brothers 7. Big Papa’s Country Kitchen 8. Smokin’ Chaos 9. Nice Racks 10. No Name BBQ
197.1500000 195.2333333 195.0666667 195.0500000 194.3166667 193.1166667 192.6666667 192.1666667 191.9500000 191.5166667
PORK RESULTS 1. Pig-Chicka-Cow-Cow 196.4666667 2. Hot Wachulas 193.6333333 3. Cooter’s n Smoke 192.9166667 4. GITCHEWSUM BBQ 192.4333333 5. Nice Racks 192.3833333 6. Backyard Bro’s 191.5000000 7. Fantasy Q 191.2500000 8. Belly Up BBQ 191.2500000 9. No Name BBQ 191.2166667 10. Cedar Creek BBQ 190.7833333
Belly Up BBQ • Pitmaster, Brian Coleman
BRISKET RESULTS 1. Accutech BBQ 197.6333333 2. Pig-Chicka-Cow-Cow 196.4833333 3. GITCHEWSUM BBQ 196.4666667 4. Big Papa’s Country Kitchen 195.0333333 5. Sweet Smoke Q 194.8166667 6. Smokin Ain’t EZ 194.8000000 7. Cedar Creek BBQ 194.5500000 8. Swamp Boys 193.1333333 9. Bare Naked BBQ 192.8333333 10. No Name BBQ 192.4166667 Moultrie, GA
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OVERALL RESULTS 1. Pig-Chicka-Cow-Cow 780.2333333 2. Hot Wachulas 775.6333333 3. GITCHEWSUM BBQ 769.2833333 4. Accutech BBQ 768.7666667 5. Backyard Bro’s 768.3500000 6. No Name BBQ 765.6833333 7. Cedar Creek BBQ 761.4833333 8. Belly Up BBQ 761.4000000 9. Sweet Smoke Q 761.1666667 10. Smokin Ain’t EZ 758.3333333 11. Rum Runners BBQ 756.0166667 12. Krazy Train BBQ 755.1166667 13. Cooter’s n Smoke 754.5500000 14. Big Papa’s Country Kitchen 751.2666667 15. Fantasy Q 750.5500000 16. Swamp Boys 750.5333333 17. Bare Naked BBQ 748.9500000 18. Inglorious Basters 748.6500000 19. Nice Racks 747.3666667 20. Blackjack Oak 745.516666
BRIAN BOND FOR VICE - PRESIDENT GEORGIA BBQ ASSOCIATION
Rub Bagby, Pitmaster Swamp Boys
BRIAN BOND Pitmaster Daddy-O’s BBQ Judge in GBA, MBN, and FBA
Hughes Brothers BBQ
Smokin Chaos
My passion is to make GBA continue to be the best BBQ Association. I will support the judges, cook teams, and representatives to the best of my ability. I am willing to listen and work for you, on any concern, idea, or issue that may arise. I am asking for your vote so together we can make an even greater association. THANK YOU FOR YOUR CONSIDERATION.
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WWW.BQTIMES.COM | APRIL 2019
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TIFTON RHYTHM & RIBS From Page 6
Jack Fallin, Pitmaster • Ashley Home Store
Joey Wiggins, Pitmaster • Smoking Outlaws Robby Royal, Pitmaster • Rescue Smokers
Joe & Cindy LaPlante, Pitmasters •East Coast BBQ Rufus Jones & Brian Hill, Pitmasters •Hog N Ass Association With” the GBA on May 11 that is open to any team with at least one current GBA member, but the results will not count towards the Team of the Year standing.
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/Contest%20Results/Tifton%20 2019%20scores.pdf Reserve Scores: https://gba.wildapricot.org/resources/ Documents/Contest%20Results/Tifton%20 2019%20reserve.pdf
Kevin Barry 478-333-3377 3520 US Hwy 41 N Suite 1005 Byron, GA 31008
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APRIL 2019 | WWW.BQTIMES.COM
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Product Review for the Month of April: Dusty Boot & Sweet Emotion BBQ Sauces
Dusty Boot Cook Shed BBQ Sauce :
This middle GA sauce maker, John Davison contacted me via a mutual friend, Keith Molton. Keith and I go way back in the BBQ world as he had previously cooked many GBA contest as Rub My Butt BBQ and has also been a part of many catering events with David Braun and BBQ Monsters. Keith wanted to stop by the house for a minute and give me something to try. By the end of this visit, John and I had gotten to know each other and they left me with a bottle of sauce to try out. This ketchup based sauce is a lot
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along the lines of the Jack’s Old South Sauces or another local favorite of mine L-Bo’s BBQ sauce. It has just the right vinegar twang mixed with the ketchup base and that twist of spices to kick it up a knotch without the peppery hind kick the other sauces have. It’s a great sauce for chicken or pork chops at home, and would be great on those fall off the bone grilled or smoked ribs just like grandma made. If you want to try out this sauce, it is available in many stores in the Middle Georgia area in the 12 oz bottles as John continues to get them out. You can also follow Dusty Boot Cook Shed on Facebook, email jdtruck67@ yahoo.com or visit www.dustybootcookshed.com if you are interested in larger orders or gallon sized bottles. Of course, don’t forget to tell them where you read the review.
Sweet Emotion BBQ Sauce :
This sauce comes from a long time advertiser and friend of The BBQ Times, Tim Dickey. Tim is the own-
APRIL 2019 | WWW.BQTIMES.COM
er of US BBQ Supply and has a line of many sauces, rubs, injections that are perfect for your competition BBQ lineup. This Sweet Emotion BBQ Sauce has the perfect STICKY sweet texture to use on your chicken, ribs or brisket. The flavor profiles leave many thick, bold flavors with a savory sweet after taste making you really want more. At home, it’s great to glaze over some chicken. In competition, this sauce would really stand out on chicken, ribs or make a great brisket glaze. Made with only the best and top ingredients available, this sauce is really the one that “POPs” and is guaranteed to turn judges heads on the competition circuit as it is already doing. If you are interested in trying out this sauce, it is available from USBBQSUPPLY.com in 13.5 oz bottles or Gallon sized bottles. While you are there, be sure and check out one or two of Smoky Okie’s rubs and injections as well. You won’t be disappointed as they are really making the moves in the competition world right now. Don’t forget to tell them where you read this review.
A Season in Review:
A Better Than Ever 2018-2019 Season for GBA By Greg Sebastian GBA President
As the 2018-19 Georgia Barbecue Association competition season draws to close, this is a good time to review the season that started in September 2018. GBA sanctioned events were bigger and better than ever in 2018-19, although there were fewer of them. GBA events averaged a record 39 teams per event, with only two having less than the 30 professional teams needed to make them Sonny’s qualifiers. Likewise, the average purse for GBA sanctioned events reached a record $11,622 this season, with only one contest having a payout below $10,000. As a sign of the competitiveness this season, a total of 142 different professional teams from at least five states competed in GBA sanctioned events over the course of the season. Likewise, only three contests had either a Grand Champion that had won another Grand Championship during the year, or a Reserve Grand Champion that had won a previous Reserve this season. As many of you have noticed, the national decline in sanctioned BBQ contests has affected all sanctioning organizations. Fortunately, the GBA continues to be recognized as one of best choices for BBQ sanctioning. Since January 2015, the GBA has not lost a single event to another BBQ sanctioning body. Every event that has not returned to the GBA was because they either cancelled their event entirely or the sanctioned BBQ portion of their event. On the other hand, the GBA has been able to pick up several contests over that same time that were formerly sanctioned by other organizations. We have already added two new contests to the 2019-20 GBA cal-
endar and expect to add more. Despite the success, competitive BBQ is changing and the GBA must continue to look for ways to sustain, expand, and improve, while also being careful to maintain the traditions and philosophies that made it unique and successful. Potential improvements and changes are constantly under consideration and in the pipeline, but often take time to research, debate, enact, or see results. The GBA will celebrate the past season and recognize its Teams of the Year at its annual banquet on July 13, 2019. After several years at a local country club, the banquet moves to the Anderson Conference Center in Macon, which is both larger and better able to accommodate our needs. Once again, attendees will enjoy a bar, dinner, door prizes, music, dancing, and comradery with their fellow GBA members. The GBA will also hold a judge training class in Americus, Georgia on June 29, 2019. This is the first step to becoming a certified GBA judge and joining us in judging GBA sanctioned events. More information and registration is available on the GBA website at https:// gba.wildapricot.org/ event-3250301 You must become a GBA member before registering for the judge class, which can be done at http://www. BBQga.org/about/ join-the-gba/
The 2019-20 GBA season will start in Griffin, Georgia on September 7, 2019. Although this event has been held in downtown Griffin since its start, the contest moves this year to a new park setting and is making other improvements. Keep an eye out for more details, along with other additions to the GBA schedule, as we continue to update our competition schedule. Finally, a big THANK YOU to everyone who makes the GBA possible. It is truly a team effort that requires hard work from many different people to make it all happen. Whether you are a cook team, judge, organizer, rep, board member, sponsor, or just a fan, we could not do it without you. We wish all of our BBQ friends the best and hope to see you at a GBA event soon.
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WWW.BQTIMES.COM | APRIL 2019
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Little Mountain, South Carolina • March 8-9, 2019 SCBA teams descended upon the beautiful town of Little Mountain located in the heart of the Dutch Fork region of South Carolina. This first-year pigskin cookoff was the next stop on the 2019 SCBA BBQ circuit. Cook teams from across the state lined the Reunion Park grounds to serve up amazing BBQ to not only certified judges but the pub-
First Place Ribs & Butts Blazin’ Bullets Pitmaster, Ken Hilliard
lic as well. Mother nature made sure to hydrate this tough field of competitors. When the smoke cleared, and the rain ceased to fall we saw the highest scoring field in recent memory. At any sanctioned event joining the 16+ club of the SCBA is a huge accomplishment. Little Mountain saw four 16+ scores in pork and two more in the rib category! Sweeping the contest was Ken Hilliard and
Second Place Ribs & Butts Tailgater Hater Pitmaster, Glenn Lee
Third Place Butts JT’s BBQ Pitmaster, JT Handy
4the Place Butts Pimp my Pig Pitmaster, Dean Price
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APRIL 2019 | WWW.BQTIMES.COM
Fifth Place Butts Ultimate Tailgaters Pitmaster, Chris Fulmer
Third Place Ribs Monkey Bottom Boys Pitmaster, George Ray
Fourth Place Ribs Backwoods BBQ Pitmaster, Gene Culbertson
People’s Choice Winner: Boar’s Nest BBQ Dawn Verbarg of Blazin’ Bullets Pitmaster, Doug Mills garnishing top scores in both pork and ribs! The SCBA now travels to the upstate for the Chesterfield BBQ Cook-Off. To learn more about the SCBA or to follow your favorite cook team log on to www.scbarbeque.com
Florida BBQ Association President’s Message | www.fbaBBQ.com By Ben Purvis FBA President
March has come and gone and the days are heating up here in Florida. While the co test schedule is slowing down there is still some great opportunities to get out and test your skills. This month we have Smoke on the Water Ft. Myers followed up by Skinny’s BBQ Throwdown. Ft. Myers is a great contest in south west Florida with every cook site directly on the water. They have plenty of great bands performing during the day and lots of clubs within walking distance. Then there is Skinny’s. This contest is a one of a kinda event. It has everything you would expect at a regular competition plus a people’s choice, mystery meat category, local bands, and maybe a few adult beverages will be consumed. Whether you are cooking, judging, or just looking for a great time. Get out and visit these events.
Lee and Amanda from Pig-Chicka-CowCow has been dominating the competition scene lately with 4 back to back Grand Champions. They are starting to separate from the rest of the pack for Team of the Year points but it’s still early and as we have seen before if someone gets hot that they can cut into that lead quick. Finally keep your eyes on the schedule on our web page and our Facebook page. We have had a lot of potential comps contacting us lately. We have also had a few comps adding to their event. Davenport is now adding a Backyard and the others are new events that we hope to be able to sanction soon. So until next month surround yourself with good friends and great BBQ.
Next Up on The FBA Calendar:
• 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 • Big Belly BBQ Battle – Davenport, Florida - August 30 @ 8:00 am - August 31 @ 5:00 pm at Davenport PD, Market Street Davenport, FL 33837 • Smokin’ In The Pines BBQ Festival – Perry, Florida - September 20 @ 8:00 am September 21 @ 5:00 pm at Forest Capital Museum State Park, 204 Forest Park Drive Perry, FL
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Hub City Hog Fest • April 6, 2019 • Spartanburg, South Carolina The Hub City Hog Fest welcomed 47 SCBA cook teams to light their fires and impress the crowds and judges with their amazing Q! The teams lined the city center and battled it out for trophies, bragging rights and cold hard cash. Friday night saw a wing throw down followed by Saturday’s main event of pork, ribs and unique to the SCBA format, brisket. The judges and huge crowds alike were more than satisfied and meandered home with full bellies and sauce stained lips. Taking top honors in wings was Pitmaster James Davila with the Saucy Pig. First place pork was Pitmaster Morris Gray with the Hog Mafia with an impressive 16.2833! Garnishing first place in ribs was Pitmaster Greg Ray with Horns BBQ. Walking the stage victor in brisket was Pitmaster Jared Rikard of Dozed and B’Qued. SCBA teams now move on to another dual weekend of competitions with events in Florence and Rockhill.
First Place Wings - The Saucy Pig Pitmaster James Davila
First Place Brisket - Dozed & B’Qued Pitmaster Jared Rikard
First Place Ribs - Horns BBQ Pitmaster Greg Ray
First Place Pork - The Hog Mafia Pitmaster Morris Gray
Second Place Ribs - Pimp my Pig Pitmaster Dean Price
Second Place Pork - Dozed & B’Qued Pitmaster Jared Rikard
Third Place Ribs - The Carolina Cookers Pitmaster Kenneth Walden
Third Place Pork - Ultimate Tailgaters Pitmaster Chris Fulmer
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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APRIL 2019 | WWW.BQTIMES.COM
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 WWW.BQTIMES.COM | APRIL 2019
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“Smoke in the Boro” BBQ Cookoff • March 22-23, 2019 Walterboro, South Carolina
Walterboro, SC was the scene of a delicious smoke-filled fire fight! A field of the best cook teams in the State went head to head to battle for the coveted “Smoke in the Boro” red rocker trophies! The event was met with perfect weather for this southern culinary battle. Friday night the public was treated to an ancillary competition of “Anything Butt BBQ”. The local flare brought out mouthwatering dishes which included slow smoked brisket tacos, Low-Country hash, chili, a plethora of smoked chicken dishes and of course desserts. Walking the stage after this fierce battle was Pitmaster Austin Williams of Smokerz BBQ with his famous pineapple upside down cake. Receiving the People’s Choice vote was Pitmaster KC Shoupe of Squealin Sow BBQ for his smoked brisket sliders. Saturday the war raged on as teams turned their talents toward impressing the certified judges of the SCBA. Pork BBQ and Ribs
were on the board with teams jockeying for points in the State MBA standings. The scores were tallied, and it was Pitmaster’s Jonathan Jones and Brad Cannon of Smokin’ Down South beating out the field in Pork for their First SCBA Grand Championship. This is certainly a team to watch on the circuit this year. Hobbled but not out, Gene Culbertson of Backwoods
First Place Butts - Smokin Down South Pitmaster Jonathan Jones
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Second Place Butts & Fourth Place Ribs - JT’s BBQ Pitmaster JT Handy
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APRIL 2019 | WWW.BQTIMES.COM
First Place Ribs & Fourth Place Butts - Backwoods Bar-B-Que Pitmaster Gene Culbertson
BBQ did not let being on crutches slow him down. Garnishing a 16+ in ribs is the norm for this SCBA BBQ powerhouse. Next stop for the SCBA teams is a face-off in Sumter, SC to benefit the Boy Scouts of America. To learn more about the SCBA and to follow your favorite teams log onto www.scbarbeque.com.
Second Place Ribs & First Place Anything Butt - Smokerz BBQ Pitmaster Austin Williams
Third Place Butts S’Lowcountry Q Pitmaster Quentin Tedder
JIM SEWELL FOR PRESIDENT GEORGIA BBQ ASSOCIATION I am Jim Sewell and I am seeking the office of President of the Georgia Barbecue Association. I have been a member of the GBA since 2010. I am a Master Judge and I served as a Contest Rep. from 2012-2018. I was the organizer of the Three Rivers BBQ Fest from 20102018. I served as Vice President for 4 years. During my tenure, the GBA grew significantly in membership, reputation and financial stability. I feel this experience has prepared me to represent you as President. I have many ideas on how to grow and improve our already great organization. If elected as your President , some of my priority issues will be to: • hold 2-3 “listening sessions” per year where members and directors can interact in an informal setting • seek ways to help contest organizers increase their “bottom line” through innovative sponsorships deals to increase revenue and reviewing our rules to help decrease expenses. • increase membership participation in leadership. • examine ways to improve our method of finals judging
Third Place Ribs Fifth Place Butts Monkey Bottom Boys Pitmaster George Ray
People’s Choice Squealin Sow BBQ Pitmaster KC Shoupe
I thank everyone who has encouraged me to seek this position. I humbly ask for your support and vote in the June GBA election. Thank you THIS AD PAID FOR BY THE CANDIDATE.
WWW.BQTIMES.COM | APRIL 2019
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