September 2019

The BBQ Times September 2019 | WWW.BQTIMES.COM | 16 Pages “FOR THE FOLKS WHO WANT A LITTLE SMOKE IN THEIR LIFE.” Heath Riles BBQ wins Double Grand Championships at the KCBS and MBN Duel Praise the Lard Competition

Doc Holliday BBQ Championship Submitted by The Georgia BBQ Association

Fifty-six professional BBQ teams and over 100 judges gathered at a great new park location in Griffin, Georgia on September 7, 2019 for the 7th annual Doc Holliday BBQ Championship. Not only was it the kick-off to the new 2019-20 GBA season, but it also jump started the Team of the Year race by awarding double points.

The teams competed for their share of more than $10,000 in prize money and very unique western themed trophies valued at an additional $3,000.

After the smoke cleared, Rescue Smokers took the Grand Championship for their loin entry. In addition to being Grand Champion, they finished 1st in loin, 8th in pork, and 9th in ribs. Lang BBQ Team won the Reserve Grand for the highest combined points in the preliminary round by .3 points by finishing 3rd in loin, 2nd in pork, and 12th in ribs.

Rescue Smokers won the Loin category, followed by Off the Chain and Lang BBQ Team. Off the Chain also had the only 600 score of the entire day with their preliminary loin entry.

Pots BBQ finished first in the Pork category. Lang BBQ Team came in second, and Meat with Feet took third place in their first GBA contest.

Front Porch took the Rib category, with The Fat Guys in second and Fire in the Hole claiming third place.

Kelvin’s BBQ beat out thirty-five other teams to win the ancillary brisket category and claim the Official Georgia State Brisket Championship and a $500 check. They were followed by Meat with Feet and Smokin the Good Stuff.

Thank you to everyone who made this event such a big success. Plans

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Rescue Smokers, Pitmaster Robby Royal and his wife Stephanie, won Grand Champion at the Doc Holliday BBQ Championship in Griffin, GA on September 7. 2019.

Photos by Audrey Evans

Lang BBQ Smokers Pitmaster Darryl Strickland won Reserve Champion at the Doc Holliday BBQ Championship in Griffin, GA on September 7, 2019.

are already underway for bigger and better next year. The next GBA sanctioned event will be the new Carroll’s Sausage BBQ Bash as part of the established Bark in the Park Festival in Sylvester, Georgia on September 28.

Then it is on to the GBA State Cham-

September 2019 | WWW.BQTIMES.COM

pionship at the Deep Roots Festival in Milledgeville, Georgia on October 26, before another first time contest at Lake Blackshear on November 16.

Hope to see everyone at A GBA event soon.

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Fall Time Recipes Audrey Evans

Editor & Publisher acampbell@bqtimes.com

PULLED PORK ENCHILADA SALAD

Ingredients 4 cups pulled pork 1 10-ounce can enchilada sauce 10 ounces Coke, regular 2 tablespoons brown sugar 1 teaspoon Sriracha sauce 4 cups lettuce greens 1 cucumber, peeled and diced 1 cup cherry tomatoes, halved 1 14-ounce can black beans, drained and rinsed ½ red onion 2 tablespoons canola oil 2 corn or flour tortillas 8 ounces Mozzarella cheese, grated

I haven’t ever figured out why this column is so hard for me to write.

Well, ok maybe I have a little. I think that most of it comes from me writing the stories, covering the events and being at so many events. By the time this column comes across it seems like I have already written everything I can think of so I’ve gathered a few of my favorite recipes to share with you this month. I hope you enjoy In a medium saucepan, combine them as much as I do., these are great enchilada sauce, Coke, brown sugfor your leftover BBQ products after ar and Sriracha sauce. Cook over a competition. medium heat until reduced thickened enough to coat the back of a spoon. Remove from heat. Set aside ¼ cup of sauce. Add pulled pork to the remainder of the sauce and toss to coat the pulled pork. Assemble salad of lettuce, cucumber, Editor & Publisher tomatoes, black beans and onion.

Audrey Ann Evans Campbell Top with sauced pulled pork, then Contact us at 478-787-8753 or acampbell@bqtimes.com in refcheese. Drizzle each salad with a erence to advertising inquires. All stories need to be emailed in bit more sauce. In a medium skillet, either text, Microsoft Word document, or typed as an actual email. heat canola oil. One at a time, cook 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 tortillas on both sides until lightly in. browned. Remove with tongs and © 2019 The BBQ Times. All rights reserved, including advertisallow to drain. Slice into strips and ing. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper serve a few pieces alongside each do not necessarily reflect the ideas / opinions of The BBQ Times, salad.

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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September 2019 | WWW.BQTIMES.COM

Photo from addapinch.com

SMOKED CHICKEN AND APPLE SALAD Approximately 8 oz. smoked chicken, pulled or cubed (I hand-picked the meat from two smoked leg quarters) 1 medium golden delicious apple, cored and sliced thinly 3 scallions, sliced 2-3 roasted red bell pepper segments, chopped 2 tbsp of your favorite Italian style salad dressing salt and pepper to taste a few romaine lettuce tips as both garnish or an addition to the salad.

A few almonds or walnuts to top Place all ingredients except romaine in in a large bowl. Toss gently to dress.

Place 2 or 3 romaine tips on a serving plate. Mound 1/4 of the salad on the lettuce, arrange a few apple slices nicely on top.

Serve immediately.

What’s your favorite grill?

Dana Hillis

Columnist Pitmaster, Big Papa’s Country kitchen

We cook BBQ a lot and have several grills to choose from. I get asked which grill is my favorite to cook on and that is not an easy question to answer. I guess I think way to hard about that question and the answer is I am glad I don’t really have to own just one grill. I guess if you could only have one grill it would be one that could do a good job on the most items you like to cook. Here is a look at some cookers that do a good job.

MEADOW CREEK BX 18 AND BX 26 - These are 2 of my favorite cookers and do a great job on several different meats. Chicken wings are everyones favorite and these cookers are nicknamed “chicken flippers” for the ease of cooking wings. The bx 18 is a tabletop model that will cook10 pounds of chicken wings at one time and the bx 26 will hold 18 pounds of wings which is convenient because the jumbo wings from GF’s come in 6 pound bags so you can cook 3 bags at one time. The regular wings come in 6 pound bags also. The jumbo wings have around 25 or 26 wings so 18 pounds is around 75 to 80 wings. The regular 6 pound bag of wings has about 50 wings so 18 pounds of regular wings adds up to 150 wings.

The BX model has a charcoal tray on the bottom and you fill it with charcoal and some wood chips and the wings go

on the rack above that actually folds in half and encloses the wings in between and every 2 minutes you flip the entire rack evenly cooking the wings and it takes between 20 and 30 minutes to cook a batch of wings.

This cooker also cooks pork chops, burgers, chicken thighs and several other things with the ease of flipping the whole rack at one time. This cooker definitely needs to be in your favorite cooker collection!

Green Mountain has a big selection of cookers and I have one of the Davy Crockett models that is a tabletop model that is a pellet cooker. These little cookers are very convenient and do a good job cooking a large variety of foods. I bought my son Shane one of these for Christmas a couple of years back and he cooks on his all the time. He has mastered cooking pork butts and has done a fine job on briskets and ribs. The Davy Crockett is wifi enabled and can be controlled by your cell phone and is actually fun to play with. The Green Mountain cookers have gone thru some great upgrades and any of the newer bigger models will fit well on your back porch!

Bubba Grills - I have a Bubba Grills stick burner and it could be my favorite grill. The grill is well built, it gives you the opportunity to cook old school with wood and charcoal flavors that we all love. Lonnie Smith builds a great cooker and the first time I cooked on this one I scored a perfect score in brisket. You can cook anything on this grill and can actually fit a 100 pound whole hawg with all the trimmings. This stick burner is one of my favorite rib cookers and there is something to be said about the beautiful smoke and the old time BBQ aroma that just makes the neighborhood smell better!

There is a little cooker called an Orion that is truly fun to cook on. The cooker is like a can with a lid and your charcoal is loaded in the outside ring and on the

lid. The charcoal is not exposed to the meat and just cooks with heat on the outside. You add wood chips and liquid to the bottom pan and it does a good job getting smoke flavor to the food. There are hangers for the ribs and shelves for cooking butts or chicken. My friend Tom cooks wings in his Orion and they are as good as I have ever had. If you have never cooked on an orion look up some youtube videos and you will become part of the Orion family. They are truly fun to cook on and do a great job and are pretty fast at cooking.

PK GRILLS- With the rapid growth of the SCA steak cooks are popping up all over the country and anyone that gets themselves a PK and some grill grates can compete and turn in a high quality steak. Having a PK on your back porch gives you the ability to impress your friends and family and keep yourself happy with the best new York strips and ribeyes you could ever eat. The PK and Grill Grates also cook the pretties and juiciest hamburgers ever. I am sorry if you have to add on to your patio or your porch to have to have room for some more cookers but a Pk is a must have in your cooking arsenal!

No collection of grills can be complete without a Weber Kettle or a Weber Smokey Mountain (or both). Several cooks have won steak cookoffs with Weber’s and old school backyard cooking can be done on a weber with great results.

When you get your Weber call team unknown and order you some hinges and you will have one of the best cookers you could ever own.

Well this covers some of my favorite cookers and we did not even talk about Traegers, fast Eddy or Ole Hickorys. We had a class over the weekend and cooked on a lot of cookers and put out a lot of food and spread the love of cooking BBQ to a lot of great people.

Feed people BBQ. It makes them happy. See everyone at a BBQ soon.

WWW.BQTIMES.COM | September 2019

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Fearless Cooking

The Cookin’ Comedian

Growing up my heroes were fearless. Tarzan would fly through the jungle on a vine saving explorers from the wild beasts which lurked in the underbrush waiting to pounce.

He showed no fear diving from a cliff into a crocodile infested river just en-

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came to food, I wasn’t entirely fearless. This has changed as I’ve gotten older, but it took a while. But how does one get to the point of ‘Fearless Cooking?’ I think fearless cooking requires three characteristics.

Fearless Cooking Requires Confidence As college football begins, I think about those kids taking the field especially the quarterback. In a lot of cases he’s the team leader, driving the plays, boosting morale when the chips are down and knows all eyes are on him. A lot of these kids play in front of 20,000 or more fans live not to mention the millions watching on television. But when they run out on the field, they exude confidence. Its this confidence, in some cases, which makes the difference in the game, between just losing a great game or receiving a great beat down.

The top-rated cooks also carry this confidence when they approach their grills. I love to watch “Beat Bobby Flay” not only for the entertainment factor but when he is challenged by a chef whose signature dish is something Bobby hasn’t cooked. His confidence in his knowledge and skills allow him to approach something

See Vic Page 9.

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dM

ls ea

2013 MBN Whole Hog Team of the Year 2014 & 2015 Memphis BBQ Network Team Of The Year Whole Hog, Shoulder, and Rib 2016& 2017 MBN Pork and Rib Team of the Year

me to come home for supper to face the only thing I feared, vegetables, or worse, chicken livers with mac and cheese. I know many of you are just shaking your heads, but I was a kid. When it

Offe

Vic Clevenger

Columnist

sure Jane’s safety. I remember watching Evel Knievel take his Harley Davidson over buses, cars and trucks, with, what seemed to me, no fear.

How many remember watching him attempt to jump the Snake River Canyon? He was the epitome of the old Nike slogan, “No Fear.” That’s why we had the toys and always wanted to be them when we went outside to play.

This is how I, along with many of you, spent my childhood. Summers were the best when we would rise, eat breakfast, grab our BB guns and head to the woods in search of adventure. Fearless of any wild animal we’d encounter. Proactively look for clues to track down Bigfoot which we were convinced lived in the woods out back. Then mom would holler for

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September 2019 | WWW.BQTIMES.COM

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PRACTICE MAKES PERFECT BBQ (Not Always)

Kathy Carter

Barbecue Musings Kcwriter57@yahoo.com

Hi y’all. Mrs. Kathy here with more barbecue musings. Naked Dave and I took the summer off to recuperate from the grandkids and take some classes to learn new BBQ tips. We traveled and tried out new wineries and BBQ joints without having to do any barbecue competitions. No complaints from me.

A few weeks ago, Dave and I had a house and RV full. Both of our daughters, their husbands, two three-year old toddlers, two babies, and three dogs descended upon us. We cleaned and purchased food and toys for the little one’s for three weeks prior to their visit.

We planned activities to keep everyone occupied. There would be swimming, card-playing, swinging on the swing-set, roasting marshmallows, tea parties and catching goldfish out of the pond. Playing in the sand, feeding chickens, and collecting eggs were also on the agenda. We had popsicles, watermelon and a lot of good southern meals prepared. I left plenty of time for talking, laughing, and visiting.

Then Naked Dave announced he wanted to hold a timed barbecue

practice session to get ready for the meats. They placed the loin, butts, upcoming BBQ Competition year. He and ribs on the smokin’ cooker at their and every other BBQ guy I know says respective times. Libations were conthat “Practice makes Perfect,” espe- sumed and the wives and kids were cially in barbecue. I say, not always. in and out. Great conversation and He respects and loves our two sons- music filled the smoke-laden air. The in laws and likes to share his passion aromas of curing meats assaulted our for smoke-n-meat with them. I think senses, all was right with the world. he wanted to share some of the new Then it happened, the BBQ pracBBQ tips he learned in class this sum- tice session went downhill. The elecmer. Rob is a professional Chef and trical outlet the Barbecue Guru units Josh is a seasoned BBQ Competitor were plugged into malfunctioned. in his own right. I’m not sure how Blowers ceased and the thermometers much they get out of it or if they even went haywire. enjoy it. Maybe they’re just humoring Naked Dave scrambled to find anthe old curmudgeon or trying to curry other outlet and got the situation unfavor. I appreciate them for trying. der control. But this caused a temThe practice BBQ session began perature change. The heat had to build okay. Set-up went fairly easy because See Kathy Page 8.

I wasn’t called in to duty. I’m sure Naked Dave felt slighted since he had no one to ambush with a verbal tirade.

They fired off the cooker that had been scoured and prepped earlier in the week. The canopy was deployed. Chairs, tables, and coolers filled with adult beverages, meats, and icecold coca-colas SweetSmokeQ.com encircled the New Great Colorful Labels barbecue enSame Great Quality Products campment.

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KATHY CARTER - PRACTICE MAKES PERFECT BBQ

Continued from Page 7.

back up putting them behind on the meat turn-in times.

During this fiasco we failed to notice the black cloud forming over our cook site. All of a sudden, the flood gates opened, and we were surrounded by a South Georgia thunderstorm of epic proportions. The toddlers loved it.

The rain poured down for at least two hours. Our backyard looked like a lake, under five inches of cold precipitation. Tired of sloshing around in ankle deep water, Rob decided it would be more fun to watch screaming toddlers and help cook lunch than stay outside. He was the first to give up.

I welcomed his help with the side dishes for our BBQ lunch. Those of us inside doubted there would be any barbecue in view of all the setbacks.

Thinking ahead I pulled a bag of chicken wings from the freezer, just in case. I know. I know. I should have more faith, but I haven’t been married to Naked Dave for 43 years without learning to be prepared.

This BBQ practice session was turning out to be less than perfect. It was really like a Three Stooges fiasco.

Despite our skepticism and the soggy weather, the loin came off the cooker on time. Josh brought in the

loin turn-in-box for us to judge. My daughters and I are tough. We gave it eights and nines and some serious comments. Another words, no top ten placing. We decided it was edible.

Next, Josh brought in the pork butt, in its presentation box, on time.

We judged and gave it nines and perfect tens. Finally, lunch was looking up. Still raining and nasty outside, he decided enough was enough and stayed inside where it was warm and dry. He was the second to give up.

I looked out the back door and there was the old curmudgeon huddled against the rain, ensconced in the smoke trapped under the canopy. He looked forlorn and bedraggled like he had lost his best friend. Indeed, our Black Lab, Annie had abandoned him, too, and was watching him from the window. Feeling guilty, I opened the back door and yelled, asking if he was okay. He growled!

I’m pretty sure he was shivering. Still with an hour to go on the ribs, Josh and Rob went back out to help.

Soon after, they all came traipsing back in with a pan full of ribs.

Naked Dave slid them into the oven, said the contest practice was over and went to take a hot shower. He was disqualified.

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Drinks were passed around and we all sat down to a late lunch. The two little kids sat at their tiny table and the grown-ups, some holding babies sat at the big table. If you looked in the window, you would think you were looking at a Norman Rockwell painting.

The table groaned under the delicious food offerings, there was much laughter and spirited conversation.

The ribs were the best Naked Dave has ever cooked. It may not have been a perfect barbecue practice session, but lunch was a Smokin’ hot success.

A word to the wise: if you plan to have a successful BBQ competition Practice session make sure you check the electrical circuits and get a full weather report. Maybe bring a rain-

VIC

KATHY

Continued from Page 7 & 8. Continued from Page 6. coat, just in case.

I’m always interested in what you the readers have to say. I would love to hear from Women Pit Masters, Women on BBQ teams, Women that own BBQ restaurants or any Women involved in the BBQ world in any capacity. I want to hear your thoughts and ideas about barbecue.

Also, if any of you know of any BBQ Restaurants Naked Dave and I could visit and possibly interview please send me their names and locations.

You may reach me: kcwriter57@yahoo.com.

Until next time. Happy Grillin’ and Chillin’ y’all!

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brand new. Even our outdoor cooking heroes like a Mark Lambert or Chris Lilly approach cooking with this same confidence, which is why they are so sought after.

Fearless Cooking Requires Risk Refer back to Evel Knievel which was mentioned earlier because you won’t find a better example of a risk taker than him. Who would have thought you could do what he did with a motorcycle? Yet, he did it and will go down in the history books as a top-rated risk taker. Not a fan of this example, then try on Orville and Wilbur Wright as they went from working on bicycles to aviation history, which they pretty much invented as well. This led to John Glenn orbiting the earth and Neil Armstrong stepping on the moon. What risks do you take when you cook?

These risks are why I enjoy ancillaries so much at competitions, it challenges me, in some cases, to cook something I’ve never tried before. One of the risks I enjoy is cooking desserts on the grill and yes, I do have a perfectly

fine stove in my kitchen, but that isn’t as much fun. Taking a risk in your cooking will elevate your cooking game to the next level.

Fearless Cooking Requires Education Julia Child is a legend in the cooking world not only writing the definitive French cookbook but was a trailblazer in celebrity TV chefs. Loaded down with awards and accolades, one would think she knew everything about cooking, perhaps she did but she didn’t let on like it. I recently came across a quote which opened a brandnew appreciation for her. August 12, 2009 her friend and LA Times food writer, Russ Parsons wrote, “This won’t come as a surprise to anyone who knew her well. One of the marvelous things about Julia Child was that even with all of the honors she had earned, she still approached her work with the earnestness (and competitiveness) of a beginner. At food conferences, you could always count on her being in the front row taking notes.” WOW! Julia Child still wanted to learn how to improve. Education is essential to our fearless cooking.

Simply using our grill, smoker or even our kitchen stove to cook the same ole things, means we’ll never become the fearless cooks we can be. Approaching our craft with confidence, taking risks with how and what we cook while educating ourselves to become better is what it takes for fearless cooking.

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Smokin in the Pines BBQ Festival Perry, Florida • September 21, 2019 • Florida BBQ Association

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

Reserve Champion First Place Pork BackYard Bros Pitmaster, Tim Maloy

Are you starting a new BBQ Venture?

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Hosting or Sponsoring a Upcoming Competition?

LET ME HELP YOU! Audrey has multiple options for your to further the word about your newest stuff.

From facebook marketing and email marketing to the BBQ Times digital edition there is something for every budget you are working in to ensure you get the biggest bang for your buck or value for your dollar.

Call (478) 787-8753 or email acampbell@bqtimes.com for more information.

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September 2019 | WWW.BQTIMES.COM

First Place Brisket & Rib Hot Wachula’s Pitmaster, Matt Barber

First Place Chicken Sweet Smoke Q Pitmaster, Jim Elser

Cooters N Smoke and Pig-Chicka-Cow-Cow turn in their products.

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Doc Holliday BBQ Championship Continued from Page 2 & 3

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The BBQ Ninja

Bubba Grills

Smoke Show

Pot’s BBQ

Front Porch

Peach Coast BBQ

Kelvin’s BBQ

Meat with Feet

Fire in The Hole

September 2019 | WWW.BQTIMES.COM

Mauldin BBQ CookOff Mauldin, South Carolina September 21, 2019 South Carolina BBQ Association September 21, 2019 The SCBA fall season kicked off with a double header! First, teams traveled to the upstate for the annual Mauldin BBQ Cook Off. More than 26 teams faced off in this fan favorite event which draws in the crowds from all around.

Unique to Mauldin and the SCBA is the addition of a brisket category, people’s choice, along with savory and sweet “Anything Butt”. Teams really enjoy flexing their culinary wings with these additional pro categories.

Taking top honors Friday night in the “Anything Butt” category was Pit Master Wayne Preston with his savory entry and Pit Master James Davila with a sweet treat.

The teams walking the stage in first place Pork, Ribs, and Brisket took home a nice check and coveted hardware for their hard work. First Place Pork was Pit Master Morris Grey with The Hog Mafia, First Place Ribs and Brisket was Pit Master James Davila with The Saucy Pig . The People’s Choice champion goes to Pit Master Chad Carter with Commando BBQ SCBA teams now move on to the sandy shores of the edge of America for the Griller’s Cup in Myrtle Beach, SC. For more information on the South Carolina BBQ Association or to follow your favorite team log on to www.scbarbeque.com.

1st Place Ribs & Brisket and 3rd Place Pork The Saucy Pig - Pitmaster James Davila

1st Place Pork Horns BBQ - Pitmaster Greg Ray

People’s Choice 1st Place Commando BBQ - PitMaster Chad Carter

2nd Place Pork Piggy Fins BBQ - Pitmaster Jeremy Smith

4th Place Pork Smoke by Day Fire by Night - Pitmaster Jim Bennett

5th Place Pork Back Alley BBQ - Pitmaster Charles Holland

WWW.BQTIMES.COM | September 2019

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Scenes from the 2019 American Royal

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September 2019 | WWW.BQTIMES.COM

Scenes from the 2019 American Royal

WWW.BQTIMES.COM | September 2019

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