The BBQ Times May 2019

The BBQ Times

May 2019 | WWW.BQTIMES.COM | 16 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.” Pitmasters, Joseph Puccio & Jasper Blanton and Pitmaster, Josh Carter Photo by Audrey Evans Campbell, Skinny’ BBQ Throwdown

Skinny’s BBQ Throwdown • May 3-4, 2019 • Merritt Island, Florida

By Audrey Evans Campbell Editor & Publisher

Once again, for the second year in a row “Skinny” Fred Distasio pulled off one heck of a Throwdown that set the bar high for any contest in another year. The Merritt Island Moose Lodge crew & Skinny go above and beyond to make sure every person in attendance doesn’t have a single want. From remarkable team bags, a low country dinner on Thursday night, a steak cook-off on Friday night, a surprise concert by the one and only Bishop Bullwinkle, a large and wonderful breakfast Saturday morning, the FBA cook on Saturday complete with People’s Choice and Mystery Meat and finished off with Pizza and Drinks for the After party on Saturday night.

If you go to Skinny’s and don’t have a good time, that’s your own problem. You can always find a fun crew in the Moose Lodge bar at night guaranteed to get you a good laugh or cause you a bad head the next morning.

You have to choose what side of that party

you want to be on. The bartenders are great, the drinks are cheap, the music is good and the company is the best this side of the Mississippi.

The talk of the weekend was the fact that Lee Thompson and Amanda Podlucky have been “Unstoppable” in the past few months on the FBA circuit. Pig Chicka Cow Cow has started a “streak” that going into Skinny’s was 5 contest strong. As the haters began to take their places on Friday, Amanda stood strong in her game and shook it off no different than one of her jams by Taylor Swift.

They came back to the plate Saturday and once again knocked it out of the park winning their sixth straight Grand Championship for the

Grand Champion - Pig Chicka Cow Cow Lee Thomspon and Amanda Podlucky

year.

Reserve Grand Champion - Backyard Bro’s

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Thursday Night Pick Your Butt Party May 2019 | WWW.BQTIMES.COM

Re-Elect Greg Sebastian Georgia BBQ Association President

Greg & Lois Sebastian

Steak Champion Jerry Effinger

Two years ago, I stepped up and agreed to serve as GBA President because no one else was willing to do the work. I have averaged about 2 hours a day tending to GBA business. I am happy that others are now offering to help share the load, but I hope that you will give me the opportunity to continue to serve the GBA. There has recently been a lot of inaccurate and incomplete information floating around. The President has lots of responsibilities, but not much authority other than their one vote on the Board of Directors. The duties are mainly administrative, including carrying out the rules and policies created by the Board and working with others to achieve our common goals.

Thanks to the hard work of many people over the years, the GBA remains the envy of many BBQ sanctioning bodies as we continue to pick up contests from other organizations while not losing a single event to them. There will always be room for changes and improvements, but we must also continue to do the things that have made us successful without sacrificing our core values.

Just because somethings may not be done exactly like somebody wants does not mean that their ideas have not been heard, considered, and evaluated. The competing interests and ideas of all the members have to be balanced and weighed, not just the wishes of the most vocal members.

We must continue to strive to do what is best for the entire organization, not just certain factions, and remain focused on the things that unite us, not on manufactured drama or the small things trying to divide us.

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WWW.BQTIMES.COM | May 2019

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Are Steak Competitions putting up a fight in the BBQ competition world?

Audrey Evans Campbell

Editor & Publisher acampbell@bqtimes.com As someone who has been around the competition BBQ world for over 10 years now, I can understand the appeal of the Steak Cook offs but I can’t help but wonder if it is truly putting a hurting on our Competition BBQ World.

Nearly every competition you attend these days has a steak competition on Friday nights and the conversation with the teams seems to be in line across the board. It’s so much easier. You don’t have to have a cook rig, really even air conditioner. You don’t have to take off work on Fridays (just to do a steak only

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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May 2019 | WWW.BQTIMES.COM

cook off on Saturdays). You throw what you need in a Rubbermaid container, throw your Weber or PK grill in the back of the truck with a pop up tent if its a super hot evening or day and you roll on. Easy set up, Easy Tear down, Cook for a couple of hours (including an ancillary category) and head back home to your family. I SEE THE APPEAL. The thing is, I remember when competition BBQ was truly that way. Of course you had a few more accessories and it was a truck full of stuff but plenty of us pulled in on Friday afternoon and set up our Easy Up tents, a table or two and a smoker. You didn’t have a 50 ft rig or 50 amp power. You still slept in the same zero gravity chairs I see some people sleeping in today, we were just outside and now they are inside in the AC. EVERYONE stayed outside back then and the few who had trailers always had a door open for a visit. Today, no one can visit for fear of interrupting and pissing someone off.

Folks all hung out with everyone on Friday nights as we stayed up cooking. We threw some hot dogs, hamburgers or sausage on the grills or smokers and everyone gathered around. Someone usually would have some desserts they were taking around on Friday nights to share and the person who broke out the sandwiches around 2 am was that weeks favorite. We talked, our families became everyone else’s families. That was the growing love of competition BBQ. It truly was a family.

Walking around at Skinny’s BBQ Throwdown early this month it was nearly impossible to get photos of people cooking or interact with teams because they stayed inside the cook trailers alot of the time. You could find folks in and out of the trailers checking

VS.

meat on the smokers but it was few and far between. During the steak cook-off everyone was outside, talking, cooking having a blast.

So it leads me back to the main question, Are Steak Competitions becoming what BBQ Competitions started as?

I’m finding a growing trend in the number of steak cook-offs and the number of teams who compete in them. It seems to be the opposite on the BBQ competition side of things.

Competitions are struggling to get teams to cook, and struggling even more to get the public to the events. Sponsorships are harder to come by for events. Hell, its hard to come by folks who want to advertise products much because they would rather sponsor a team with product in return for their pushing in social media. Cook-offs are struggling to find funding to advertise their competitions on top of the large payouts expected by the teams when teams used to be happy with a $5,000 payout. I guess its hard to make payments on trailers and purchase product if you aren’t the team winning every week and the payout of the competition isn’t over $15,000.

The steak cook-offs have a smaller payout but they also have smaller entry fees and cost way less money to participate. They bring in the teams. They bring in the commradery.

They bring in the public. Is there anything that can be done to bring this back into the world of competition BBQ we have all grown to love so much, or has competitions BBQ began to outgrow itself?

Ribs for a Champion Dana Hillis

Columnist Pitmaster, Big Papa’s Country kitchen

My son Shane has been involved in high school wrestling since he was a freshman in 1999 at gulf coast. He graduated in 2003 and has been coaching since he got out of high school. He has been friends with Edwin Rey since school and when he married Coleen Shane and Edwin became brother in laws.

They also became coaches at Golden Gate high school turning the wrestling team into a powerhouse. This year they celebrated their first state champion in a cool young man by the name of Gerald Roger the 3rd. Gerald battled his way to the 132 pound state championship beating a very talented group on his title run. He won the prestigious “king of the mat” title from the school and also won a rack of Big Papa BBQ ribs!

I was sent several pictures of Gerald holding trophies and his ribs were definitely in the pictures! Anyone that follows the sport of high school wrestling will know the strict diets and discipline these kids learn to follow and how much a kid likes to eat. This young man enjoyed his ribs and I am sure proud of this great young man. Go Titans!

We just got back from an exciting trip to Colorado where we got to see some old friends and cook a steak in an SCA event in one of our favorite states! Michael Ulrich put together a nice contest and we had a blast hanging out at the holy smokes Grillin Shop.

Janet said they should never let me hang out

in front of a grillin shop cause I spend way to much money!

When I cooked my first competition in Sebring back in 2007 my good friend Dwayne “Oolah” Orlosky was living in Florida and was part of the beginning of big papas country kitchen. At our first competition ever we were entered into the beer can chicken category and had really never cooked a beer can chicken. Janet went to a store to buy a chicken, I went to the cooks meeting and Oolah started a fire. We injected and rubbed and turned in our first competition category ever and won our first trophy and check in our first competition ever. Janet swears they gave us first place because they new it would hook us and she was right- we were hooked!

Oolah moved back to Colorado and this was our first cook together in 8 or nine years.

Oolah and his girlfriend came from Grand Junction to Castlerock to hang out with us and we had a blast. We hit a Casino, ate at Casa Bonita- a unique Mexican restaurant that has cliff divers, bear chases, shoot outs and performances like you have never seen.

We ate at a burger place called Craveburger and it was so good we went back one more time before we left.

Janet took a 5th place in steak and a 2nd place in bloody mary. All I could manage this trip was a third in bloody mary but it was worth the trip to see my old friend and to meet his friend Dee who is a true sweetheart.

She taught me the proper use of cubbies in the back of an suv and was the best chauffeur ever. I also enjoyed our trip to Duluth Trading center. They have some intriguing items to shop for. A bottle of special shampoo that looks like whiskey, only $49.95. Buck naked underwear, $29.95. Good looking work pants (long pants) which would never be worn in Florida, $89.95. Take a pocket full of cash when you go.

Kelly Felton ran the grilling shop in Centennial and was fun to get to know. She is a true egghead and runs a really nice store. If you are ever in the Denver area stop in and see her. If they host another steak contest get

by and see them her store has lots of stuff to buy.

Janet has always been good at finding us a nice place to stay and this trip we stayed in Castlerock at an airbnb that was a basement in a big home looking out the back directly at Castlerock. We had a great morning view and it was cool at night and we heated our room with a fireplace. It was a good central location and we enjoyed our stay The number one tourist attraction besides hiking to the top of castlerock (we will save that for next trip) was shopping at the old barn antique mall. They converted a 100 year old barn into a cool shopping spot with a wide variety of items to choose from. If you make it to Castlerock Colorado take the hike up the mountain, shop the old barn and get your best burger ever at Craveburger!

Before my good friends John and Chris Sweeney went back to Michigan for the summer John and I made a batch of fresh homemade pork jalapeño cheddar sausage and I am definitely hooked on making (and eating) homemade sausage. It is truly an art and hard work but the results are worth the effort is worth the work.

We will be giving away samples of our BBQ next week promoting the great folks at Bass Pro Shop and our sauces and rubs will be available for sampling and purchase and hope to see a lot of our friends there!

Good luck to everyone and safe travels!

Whether you are cooking BBQ, steaks, grilling or making homemade sausage keep on Smokin! See everyone soon!

WWW.BQTIMES.COM | May 2019

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NBBQA National Conference Just Happened

Columnist The Cookin’ Comedian When we arrived in Kansas City for the NBBQA’s National Conference I was ready for a jammed packed event full of relationships, education and some culinary focused fun. I wasn’t disappointed, but I was sad that it seemed to just fly by. Days passed quick-

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tour to three Kansas City BBQ restaurants allowed our conference goers to arrive comfortably and in style. These sponsors didn’t just stop here; they were integral in other areas of our stay in KC. Prairie Fresh not only sponsored one of the buses but also our Thursday lunch which was prepared by Operation BBQ Relief. They also stepped in as sponsor of the People’s Choice for the BBQ Bash. The second bus was courtesy of Old World Spices from the Kansas City area. They were also multi-event sponsors by being the title sponsor for Saturday’s SCA steak cook-off.

We discussed the concept of branding your BBQ business during one of our educational sessions; because whether you’re a competition team, have a rub, or operate a restaurant, branding is important. The NBBQA is no different when it comes to branding the conference, and it could not successfully happen without Cheerwine. As one of the most recognizable brands in BBQ, it was fitting they return as our conference branding sponsor. They are always a big hit at the national conference; a point illustrated by the often, empty red and white coolers when I would try to grab a bottle.

One of my favorite parts of the conference each year is the knowledge I take home to implement in my business. All of the great classes offered will undoubtedly help me to grow. I regret I’m only one person and can’t get to them all; however, Kent and Barret Black had the right idea when Kent told me they are dividing and conquering so they can

See Vic Page 8.

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none of it could happen without many volunteers and especially our sponsors.

So I would like to take a moment to thank our sponsors, without whom the NBBQA National Conference couldn’t “just happen.”

Thanks to our sponsors, our bus

Offe

Vic Clevenger

ly - From the Keynotes, to the happy hours, to the contests, to the meals. Everything was just as I had hoped it would be and so much more. First time attendees Jake & Aimee Slama of Jake & Aimee’s Sauces shared, “An eye opening experience I was not expecting.

From awesome people, to amazing information, I’m hooked and looking forward to working more with the NBBQA! “ This is exactly what it was like for me the first time I attended, and as the years have followed, I’ve never been disappointed, which leaves me anticipating 2020 in Louisville, KY. I have attended many types of conferences over the years each with different purposes and focus, but they all, from the outside looking in, just happen. I walk in, take my seat, learn stuff and make friends, then go home knowing I had a great time because the conference just happened. But the reality of the matter is, conferences like the one we just had in Kansas City don’t just happen, there’s a lot of work which goes into them. However,

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Made In America

Kathy Carter

Barbecue Musings Kcwriter57@yahoo.com Hi y’all. Mrs. Kathy here with more BBQ musings. I recently found out something of up most importance. May is national barbecue month. This favorite of American past times was officially elected by the Barbecue Council in 1963 for this honor.

That’s right folks. May was chosen for national BBQ month to encourage cooking outdoors. Grilling and barbecuing are well established as an American activity, especially in the summer.

By the way, if anyone has any information on the history of the Barbecue Council, I would love to hear from you via e-mail. Just curious, mind you. I hit a dead end on the subject.

I am contemplating the importance of barbecue in our lives. Because of it we gather in our backyards away from TV, phones, and other distractions. Barbecue brings families and sometimes whole neighborhoods together. We assemble in large groups to compete in friendly camaraderie at Barbecue contests. In short, BBQ helps us celebrate life’s accomplishments. I’ve been to many birthday parties, graduations, and even weddings where barbecue was the food of choice.

I’m all for togetherness in the backyard if I can stay upwind of the smoke and don’t have to cook anything. I like to enjoy barbecuing with a good book and a glass of wine. I’ve discovered wine pairs perfectly with BBQ and helps cleanse the palate of all

the spices (BBQ tip #123). Also, it seems as if Naked Dave (husband and pit master extraordinaire) decides to cook out the same day I’ve just gotten my hair done. Never fails.

Every day, every month is BBQ time at Pug Acres on Hog Wild Lane where Naked Dave and I preside. Dave’s cookers, smokers, and grills are always at the ready. As a matter of fact, he built a special deck just for them, right off the back of our house. Beginning in the month of May it’s a little easier to follow the smoke and tempting smells emanating from our backyard. That’s when Naked Dave cranks all the cookers up to full capacity to season them after he’s done scraping and pressure washing in preparation for the coming summer months. This is when I keep the local Fire Department on standby. We promise them free barbecue.

Numerous trips are made to the butcher shops and every grocery store within a forty-mile radius in search of just the right meats, vegetables, and fruits. He tries out new recipes on family and friends, if they don’t run when they see us coming. Dave gets a part-time job to pay our doubled gas and grocery bills. This is how we celebrate May and the great American sport of BBQ. Since May is National BBQ month it’s the perfect time to start your outdoor fun.

This is when we are inspired to uncover and clean out our grills and smokers. We blow the dust off our recipe books and cooking tools and dig out the spices and work some tasty meat concoctions.

It doesn’t matter where you travel in the USA, you’re bound to run into a BBQ joint or two. You’ll even find various creative versions of barbecue on menus at all kinds of eating establishments. The cooking mediums and meats and food smoked may vary as will the rubs, spices, and sauces used. But, it’s all basically the same; cooked low and slow over indirect heat for maximum flavor and deliciousness.

To make sure it’s real BBQ look for the big smoker out behind the restaurant. If you don’t see one keep on driving. Remember, it’s not BBQ if there ain’t no smoke! It seems as if the side dishes are universal, too. Most all establishments serve bread, coleslaw,

baked beans, and mac-n-cheese and pickles. I like good crispy French fries, myself.

Got your mouth watering, yet? Might be time to fire up the smoker.

I like to think that if the sport of Barbecuing is packaged for sale, complete with instructions it would be stamped: Made in America. I mean where else can you find a sport that a fat, bald man can be a god?

I know it’s said to have originated in the Caribbean islands by the local natives and was given the name Barbacoa by pirate buccaneers. I’ve read it may have begun when early cave man discovered fire and after hunting brought the meat home to their women to cook. This made women the first pit masters.

See that gals! We’ve always been important.

There’s also speculation that it was started by southern cowboys on the range, cooking over a campfire.

However Barbecue began, it now has it’s roots firmly planted in American soil. Our culture would have a huge deficit in our summer activities without it. I can’t picture life without hot dogs, hamburgers, smoked ribs or pulled pork.

Hey Dave, fire up that grill and let’s cook something. I’m hungry and I feel the need to smell like smoke. Big eye roll here.

Until next time. May you always be surrounded by good friends and great BBQ!

WWW.BQTIMES.COM | May 2019

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VIC - NBBQA CONFERENCE

Continued from Page 6

get to as much as they can. One whole room of sessions, including a discussion on how to prepare for a media presentation, was sponsored by Sonny’s BBQ out of Florida.

The morning Keynote sessions are a highlight every year. So many have told us the history of BBQ, motivated us to aspire to do more and have great success. Traeger knows the value of having a great keynote so they sponsored Friday’s keynote, Larry Winget, who was the topic of many conversations for the rest of the day.

Growing up, family reunions were a major yearly event because sometimes it was the only time we got to see some of the family.

Perhaps this is one of the reasons I’m drawn to the conference year after year. You can’t have a family reunion without food prepared by great cooks. This year’s Night of Fire was brought to us by Kansas City’s own Smithfield Foods, and their quality pork was prepared by the Chicago Culinary Kitchen. The

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this especially fun this year. One was Spam which is always a blast seeing what these grill cooks can create and the other was turkey which was provided to the competitors food that night was amazing and left us want- by the Turkey Federation. Meat for the main ing more.

Steak competition was provided by Certified The one thing that gets my motor running Angus Beef. in the morning is a nice hot cup of coffee and Another one of the major highlights of the I know some of you all feel the exact same NBBQA National Conference each year is way. I’ve seen some of your shirts which the Awards of Excellence where the best in read, “Don’t talk to me until I’ve had my the industry send their sauces, rubs, products coffee.” So you can imagine how excited I and media offerings to be judged to find out was to have Texas Sludge at this year’s con- who has the year’s best. This all starts many ference to get me presentable each morning weeks prior to the conference and could not as they were our meal break sponsors. Thank be done without Amy Mills and her 17th goodness for that Texas Pecan.

Street BBQ team. Everything is shipped to There are many highlights each year at the them where Amy has her team taste test every conference and one of the biggest highlights sauce and rub to determine who receives the is Saturday’s BBQ Bash. The setting for this coveted Awards of Excellence Medal. was beautiful right across the street from the In addition to all of our sponsors, to whom Kansas City Marriott Downtown and just a we are grateful, were all the exhibitors who perfect day for it. Making all of this possible contributed to make this year’s conference a was our title sponsor, ACE Hardware, who great success as people gathered around to see also had practically a whole store of BBQ the latest products. A big thanks goes to Guntsupplies for bash goers to peruse. er Wilhelm, Flame Boss, B&B Charcoal, Rib To top the day off was the SCA Steak Lickers, Game Changer, Grilla Gold, Sucklebusters, Rockwood Charcoal, Big Green Egg, competition, which Smoking Ghost, the SCA, The Best of Your was sponsored Old City and of course Operation BBQ Relief.

World Spices, where As you can see, national conferences like the Joey Machado ours only appear to “just happen” because received a golden of all the great sponsors who get behind the ticket to the world NBBQA to help our membership grow as finals in October BBQ and Grilling Professionals. Without (where he will com- them, there is no way we would be able to pete against his son provide the sessions, events, awards and the Ty setting up the social gatherings we enjoy so much year after first father v son at year. the World ChampiWhile the dust of this year’s conference onships). The two begins to settle and we start to apply all we ancillary compo- learned, I hope you’re as excited as I am and nents are what made anticipating next year’s conference. We will be busy going about the #businessofBBQ Real and because of all our Pacific Northwest sponsors, both old and new, it will “just hapAlder Wood... pen” to be the best one Deal yet.

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May 2019 | WWW.BQTIMES.COM

Barnwell, South Carolina SCBA Event • April, 6, 2019

April 6, 2019, the small town of Barnwell, SC became the epi-center of BBQ in the south western part of the state. Teams from all around set up camp in the first year of this amazing event. Friday night saw a contest of anything butt pork. Teams were able to show off their culinary skills outside of the pits in this tasty category. The first place winner was Pit master Tammy Seigner of Up in yo’ Grill.

Saturday’s pro categories featured pork and ribs. Taking top honors in the pork category was pit master Quentin Tedder of S’Lowcountry Q . Walking the stage in first ribs was pit master George Ray of Monkey Bottom Boys.

SCBA teams now move on to another dual weekend of competitions with events in Florence and Rockhill, SC. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

Pork 1st Place - S’Lowcountry Q Pitmaster Quentin Tedder

Ribs & Butts 2nd Place Backwoods Bar-B- Que Pitmaster Gene Culbertson

Ribs 1st Place - Monkey Bottom Boys Pitmaster George Ray

Anything Butt Pork 1st Place Up in yo’ Grill - Pitmaster Tammy Seigner

BRIAN BOND FOR VICE - PRESIDENT GEORGIA BBQ ASSOCIATION

BRIAN BOND Pitmaster Daddy-O’s BBQ Judge in GBA, MBN, and FBA 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.

Pork 3rd Place - JT’s BBQ Pitmaster JT Handy

THANK YOU FOR YOUR CONSIDERATION. Ribs 3rd Place - Smokerz BBQ Pitmaster Austin Williams

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WWW.BQTIMES.COM | May 2019

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Rockhill, South Carolina “Come See Me Festival” another great SCBA event Submitted by SCBA

April 13, 2019, SCBA teams made the long drive upstate to Rockhill, SC for the “Come See Me” Festival and BBQ Cook-off.

The weather was a little damp to say the least.

However, teams where able to light their fires and turn out some amazing BBQ for the public and certified SCBA judges.

Friday night had teams turning in any-

thing but pork. Taking first place again this year was Pit Master Brian Teigue with Up In Smoke followed by pitmaster Dean Price of Pimp my Pig. The following day teams battled in the SCBA pork and ribs category . Garnishing a first place win in pork was pit master Gary Taylor of All Smoked Up. The rib champion for this event was pit master John Guyton

with Butts R Us. SCBA teams now move on to Bishopville, SC for the famous Bishopville BBQ Block Party!

For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

Ribs 1st Place Butts R Us - Pitmaster John Guyton

Pork 1st Place & Ribs 3rd Place All Smoked Up - Pitmaster Gary Taylor

Anything Butt Pork 1st Place Up in Smoke - Pitmaster Brian Teigue

Anything Butt Pork 2nd Place & 3rd Place Pork Pimp my Pig - Pitmaster Dean Price

Ribs 2nd Place & Pork 4th Place Backalley BBQ - Pitmaster Chuck Holland

Pork 2nd Place Bucky’s BBQ - Pitmaster Wayne Preston

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Florence, South Carolina • The Youth Mentors of the Pee Dee BBQ Cook-off • April 13, 2019 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 cook-off for 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

1st Place Ribs Smokerz BBQ - Pitmaster Austin Williams

1st Place Pork Smoke Central - Pitmaster Jason Singletary

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

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

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

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

Submitted by SCBA

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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5th Place Pork Bo-Ty’s Barbeque - Pitmaster David Graham WWW.BQTIMES.COM | May 2019

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OVERALL RESULTS 1. Pig Chicka Cow Cow 780.3500000 2. Backyard Bro’s 778.7500000 3. Swamp Boys 777.3500000 4. Hot Wachulas 770.6833333 5. Boog-A-Loo Smoke Crew 770.1833333 6. Accutech 768.8000000 7. Uncle Kenny’s BBQ 766.6833333 8. Bull Rush BBQ 765.9333333 9. Sweet Smoke Q 764.6333333 10. Nice Racks 764.5666667 11. Shake N Bake 762.1333333 12. GitChewSum BBQ 762.0166667 13. Going Yard 761.6500000 14. Hold Your Horses BBQ 760.5500000 15. Belly Up BBQ 760.4500000 16. Stokin Smoke 757.8666667 17. Team Uncle Buck’s 756.4333333 18. Killer Bees 755.3833333 19. Lang BBQ Smokers 754.8666667 20. Black Jack Oak 754.7500000 CHICKEN RESULTS 1. Boog-A-Loo Smoke Crew 196.6666667 2. Hot Wachulas 195.7833333 3. Backyard Bro’s 195.0500000 4. Pig Chicka Cow Cow 193.6333333 5. Sweet Smoke Q 193.6333333 6. No Name BBQ 193.3833333 7. Belly Up BBQ 193.1500000 8. Lang BBQ Smokers 192.9333333 9. Accutech 192.9166667 10. 4 Smokin Queens 192.8833333 PORK RESULTS 1. Nice Racks 199.3000000 2. Pig Chicka Cow Cow 195.9666667 3. Accutech 195.9500000 4. Backyard Bro’s 194.8000000 5. Cooters N Smoke 194.7833333 6. Bull Rush BBQ 194.3333333 7. Swamp Boys 193.4000000 8. Going Yard 193.3666667 9. Black Jack Oak 192.9500000 10. Hot Wachulas 192.9166667 BRISKET RESULTS 1. Shake N Bake 196.4166667 2. Swamp Boys 196.2166667 3. .Accutech 195.5333333 4. Pig Chicka Cow Cow 195.2833333 5. Nice Racks 193.8333333 6. Backyard Bro’s 193.6333333 7. GitChewSum BBQ 192.9666667 8. Cooters N Smoke 192.4333333 9. Stokin Smoke 191.6500000 10. Uncle Kenny’s BBQ 191.4666667

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May 2019 | WWW.BQTIMES.COM

Skinny’s BBQ Throwdown Continued

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WWW.BQTIMES.COM | May 2019

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Battle of Camden • Camden, South Carolina • May 18, 2019 Submitted by SCBA

May 18, 2019, SCBA competition BBQ teams and certified judges of the South Carolina BBQ Association marched into Camden, SC to relive the Battle of Camden!

This time the battle was not fought with cannon balls and muskets, but charcoal and injections!

This historic revolutionary war site was filled with the pleasing aroma of slow cooked BBQ as teams all prepared to battle for cash, bragging rights and the unique war relic trophies.

When the smoke cleared and the battle was over 21 teams laid in wait to see who would be found victorious.

Taking home the top hon-

ors in the pork category was Pit Master Philip Miles of Tail -Gater Hater. Walking the stage with a first place rib call was Pit Master Jason Singletary of Smoke Central BBQ. The experienced judges of the SCBA wearing their sauced stain aprons report this tasty battle a success!

Teams will now put down their arms and dawn their sunscreen, as the next stop on the SCBA circuit is the Edisto Beach “Cookin on the Creek”!

For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

1st Place Ribs Smoke Central - Pitmaster Jason Singletary

2nd Place Ribs & Pork Blazin Bullets Barbeque - Pitmaster Ken Hilliard

3rd Place Ribs & 4th Place Pork Backwoods Bar-B-Que - Pitmaster Gene Culbertson

Best Amateur Team 1st Place Rodney’s BBQ - Pitmaster Rodney Coplin

1st Place Pork Tailgater Hater - Pitmaster Phillip Miles

3rd Place Pork Pimp my Pig - Pitmaster Dean Price

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May 2019 | WWW.BQTIMES.COM

4th Place Ribs CBF Que - Pitmaster Jeff Lee

Sumter Benefit for Boy Scouts • March 30, 2019 • Sumter, South Carolina Submitted by SCBA

The Sumter County fairgrounds was the site of a delicious competition of southern poultry and pork. The SCBA strolled into town for this annual event featuring wings, pork BBQ and ribs. Teams battled all weekend to impress the judges and to benefit the local Scouting program.

Taking top honors in chicken wings, pork and ribs was Gene Culbertson of Backwoods

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

2nd Place Butts & Ribs JT’s BBQ Pitmaster JT Handy

Bar-B-Que. The rare trifecta in SCBA competition BBQ. Next stop for the teams of the SCBA will take them to either Barnwell, SC for the Palmetto Pig Pickn’ or to Spartanburg, SC for the Hub City Hog Fest. To learn more about the SCBA and to follow your favorite teams log onto www.scbarbeque.com.

3rd Place Butts Monkey Bottom Boys Pitmaster George Ray

3rd Place Ribs CBF Que Pitmaster Jeff Lee

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Whether you use your smoker at home or in competition, the Stump’sTM Smoker Gravity FeedTM models are designed to give BBQ enthusiast the longest, most consistent cook times. On average they maintain an hour burn per pound of charcoal at 225 degrees. Check out our many models available and the many features with quality that can’t be matched.

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