The BBQ Times “For The Folks That Want A Little Smoke In Their Life”
Volume 3• Number 10
Inside This Issue 24 Pages
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www.bqtimes.com
August 2012
Smokin’ on the Suwannee Tops FBA Events To Date BY AUDREY EVANS EDITOR On July 27, 2012 eighty three of the top cook teams in the South east headed to Live Oak, Florida to compete in the Smokin’on the Suwannee cook-off. This cook-off is sanctioned by the Florida Barbecue Association and held at the Spirit of the Suwannee music park, which is filled with wonderful ameni-
Calendar ................ 2, 23 Carl Williams .............. 4 President’s Message ... 6 Recipes......................... 7 SCBA ............................ 8
Galax, VA ................... 15
ties for a cook-off. Friday night, cook-teams and guest at the contest enjoyed hearing one of their own, Dorsey Odell of Unknown BBQ Competition Cook Team take the stage as opening act for national recording artist Jamie Davis. As Saturday morning rolled around, the smoke had filled the air. Teams competed for over $13,000 in prizes in the categories of Brisket, Pork, Ribs and Chicken but only one could take home the grand prize and top bragging rights of the year. It couldn’t have been an easy feat with the teams on this roster but Thomas Henry
and his son Josh, who make up team Budmeister, made it a cook-off to remember adding his third Grand Championship of the season and taking home $3,150 in cash money. Team Budmeister finished the cook-off with a first place pork turn-in, fifth place ribs and ninth place chicken. Bill and Teresa Tanner, head cooks of B & T Cook Team, out of Thomasville, Georgia took home Reserve Champion with their third place brisket, seventh place pork and tenth place chicken at the competition.
See Smokin’ on the Suwannee Page .......10
Smokin’ Up A Storm
A Sizzling Event for Norman, Oklahoma Dyersburg, TN ............ 16 Subscribe .................. 19 Franklin, NC .............. 20 Classifieds ................ 22 PHOTOS BY AUDREY EVANS
Top Photo Above: Thomas Henry and his son, Josh of team Budmeister took home Grand Champion. Bottom Photo Above: B & T Cook Team, Bill & Teresa Tanner took home Reserve Grand Champion.
Mike Payne and Stu Wintrode with Hogs on the Sauce walked away with top bragging rights as Grand Champion of Smokinʼ Up A Storm in Norman, OK on PHOTOS BY JAN WILSON July 14, 2012. See Page 13 for more on this event.
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The BBQ Times
Calendar of Events
Alabama Barbecue Association August 18th, 2012 Stokin’ the Fire Birmingham, Al Backyard Division Contact Joy Hullet at jhullet@slossfurnances.com Call 205-324-1911 www.slossfurnances.com September 14 & 15, 2012 18th Annual Riverfest Decatur, Alabama Pro & BackYard Division Contact Ken Hess at hessken@hotmail.com Call 813-431-9928 www.DecaturJaycees.com October 12 & 13, 2012 Oktoberfest BBQ Challenge Cullman, Alabama Pro & Backyard Division Contact Mike Howell at info@n2college.com Call 256-348-9590 October 13, 2012 Heart of Clarke Fall Festival Grove Hill, Alabama Backyard Division Contact Toni Ice at ghcac2010@yahoo.com call 251-275-4278 October 20,2012 Sausage Fest BBQ Cook-Off Backyard BBQ Contact Carol Reed creed@evergreenal.org www.EvergreenAL.org Call 251-578-1707
November 30-December 1, 2012 Christmas on the River Demopolis, Alabama Pro & Backyard Divisions Contact Paul Wilingham at pawillin@hotmail.com; Call 334289-2856
Georgia Barbeque Association September 7-8, 2012 ComSouth Hambone Jam GBA State Championship
Ft Valley, GA Kathie Lambert (478) 825-5986
September 14-15, 2012 Sumner Egg Festival BBQ Bash 107 Walnut Street Sumner, GA Amy Gray (229) 319-5750 Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds 1025 S Hill Street Griffin, GA October 5-6, 2012 3rd Annual Fall Line BBQ Contest 304 Milledgeville Road Gordon, GA 31031 Josh Youmans (478) 628.1114 October 12-13, 2012 Hog Jam The Lodge at Copperhead thelodgeatcopperhead.com 171 Copperhead Parkway Blairsville, GA Michelle (706) 835-7433 October 19 – 20, 2012 6th Annual Tennille BBQ Blast Tennille, GA Downtown Development Authority (478) 552-7875 October 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce www.hawkinsvilleharvestfest.com Downtown Hawkinsville Bob Johnson P. O. Box 120 – 42 Lumpkin St. Hawkinsville, Georgia 31036 (478) 230-6953 bob@hawkinsvilleharvestfest.com
Florida Barbeque Association August 25, 2012 BBQ Contest and Benefit Fund Raiser Titusville, FL Glenda A. Brown (321)-403-1609 August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL Visit www.flbbq.org for more info.
September 7-9, 2012 Jacks Old South Cooking School Unadilla, GA Visit www.jacksoldsouth.com for details. September 14-15, 2012 Smokin’ Pig Fest Lake City, FL Wanda Jones 438 SW State Road 247 Lake City, FL 32056 (386)-867-3169 September 22, 2012 Smokin’ on the Bay Bayfront Naples, FL Bonnie Roberts (239)-443-8810 September 28-29, 2012 Grant Bar-B-Que Fest Grant, FL Cheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909 (321)-794-9393
October 6-7, 2012 Swamp Boys Competition Q School - Venice, FL Visit www.swampboys.com for details. October 6, 2012 Butts and Brisket Competition Fernandina Beach, FL Jay Robertson (904) 277-7350 x 2013 October 12-13, 2012 Mulberry Fine Swine At The Pit Mulberry, FL Fine Swine At The Pit P.O. Box 1210 - Mulberry, FL 33860 Bonnie Titus - (863)-712-0625 October 19-20, 2012 Georgia/Florida Tailgate Bar B Q Cookoff - Jesup, GA Rotary Club of Jesup 648 Harper Street - Jesup, GA 31546 Chip Nance - (912)-202-2313
Memphis Barbecue Network August 24- 25, 2012 Music City Festival & BBQ Championship 100 1st Avenue S Nashville, TN Contact: Brian Hamilton Phone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com
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August 2012
September 7- 8, 2012 Fire and Feast BBQ Festival Yazoo City Fairgrounds 203 Hugh McGraw Drive (Airport Road) Yazoo City, MS Contact: Tonja Ray-Smith Email: tonja.smith@yazoo.org September 14- 15, 2012 Smokin Aces BBQ Chamionship Harrah’s Tunica 13615 Old HWY 61 N Tunica Resorts, MS Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484 Septmeber 21-22, 2012 Murphysboro Barbecue Cook Off 214 N 17th Street Murphysboro, IL Mike Mills Phone: 618-684-8902 October 4- 6, 2012 40th Annual World’s Oldest Bar-B-Que Cooking Contest Covington, TN Contact: Sandra McCalla & Linda Wilson Phone: 901-476-6879 or 901-652-0555 Email: lwilson@covingtones.com October 12- 13, 2012 Cleveland, MS State Championship Mississippi Delta State Barbecue Contest/Cleveland Octoberfest Contact: Elise Jenkins Phone: 662-756-2011 or 662-756-4936 Email: elisejenkins@bellsouth.net October 12-13. 2012 Time Warner Cable BBQ and Blues Contact: Adrienne Frank Phone: 704-332-9594 or 704-564-2568 Email: afrank@charlottecentercity.org October 12-13, 2012 Butler Fest Butler, AL Contact: Mayor Ben Smith Phone: 205-459-3795 Email: mayorbensmith@live.com October 12- 13, 2012 Mississippi Delta State Barbecue Contest/Cleveland Octoberfest Cleveland, MS Contact: Elise Jenkins Phone: 662-756-2011 or 662-756-4936 Email: elisejenkins@bellsouth.net Check it Out! I’m detachable each month! Calendar of Events Continued on Page 23 Post it in your Cook Trailer or Office!
August 2012
The BBQ Times
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FOOTHILLS COUNTRY FAIR BACKYARD BBQ BASH Cleveland, Tennessee • July 27-28, 2012
Grand Champion Warren Co. Pork Choppers Reserve Champion : Jiggy Piggy
3. Smokin’ Triggers 4. Lotta Bull BBQ 5. Butts, Bellies and Buddi 6. Adam’s Rib 7. Midnight Burn 8. South Pork 9. Smoke Me Silly
688.5712 687.9998 686.2854 685.1430 684.5712 681.7142 679.9998
10. Bailey Smokers 11. DoRagQ 12. Swiggin’ Pig 13. The Blue Bloods 14. Backyard Kuisine 15. Smokin’ in the D 16. Late Night Whiskey Smoke 17. Buttrub.com 18. Bean Bandits 19. Hicktown BBQ 20. Smokin Butt Crew
677.7144 677.7140 676.0002 674.2854 670.8570 670.8570 670.8566 670.2854 670.2852 669.7142 669.7138
CHICKEN: 1. Smoke Me Silly 2. Bean Bandits 3. Smokin Butt Crew 4. Butts, Bellies and Buddi 5. Old Plantation BBQ 6. Bailey Smokers 7. Dirty Ol’ Butt Slappers 8. TNT Southern BBQ 9. Lotta Bull BBQ 10. Firehouse Smokers TN
177.7144 177.1428 176.5714 176.0000 175.4286 174.2858 174.2856 173.1430 173.1428 172.5714
PORK: 1. South Pork 2. Adam’s Rib 3. Hicktown BBQ 4. House of Hickory 5. BBQ’s Best 6. Warren Co. Pork Choppers 7. Smokin’ Triggers 8. Legacy Smokers 9. The Blue Bloods 10. Bailey Smokers
176.5714 174.2858 173.7144 172.5714 172.5714 172.5714 171.9998 171.4286 171.4286 171.4286
RIBS: 1. Why You Grillin Me Dawg? 2. Late Night Whiskey Smoke 3. Smokin’ Triggers 4. Chubby Q 5. Midnight Burn 6. Warren Co. Pork Choppers 7. Holy Smokes BBQ 8. Butts, Bellies and Buddi 9. The Smokehouse Mafia 10. Thunder Road Smokehouse
177.7144 176.5714 175.4286 174.2858 173.7144 173.7142 173.1428 173.1428 172.0000 170.8574
BRISKET: 1. Pit Bulls Up in Smoke 2. Jack’s Old South 3. Lotta Bull BBQ 4. Jiggy Piggy 5. Adam’s Rib 6. Warren Co. Pork Choppers 7. Smokin’ Triggers 8. Smoke on This 9. The Blue Bloods 10. Smokin’ in the D
178.8572 178.2858 177.7142 177.7142 176.5714 175.4284 173.7142 173.1428 173.1428 172.5714
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August 2012
The BBQ Times
Another Story from the Crazy Traveling Lady, Off to Columbia I went
Audrey Evans
Editor & Publisher aevans@bqtimes.com thebbqtimes@yahoo.com
In mid-July, I had the pleasure of traveling up to Columbia, South Carolina and meeting the fine folks who run the South Carolina Barbecue Association. I can’t quite say I have met more “fine” folks. That’s just the only way I know how to put it. Let me tell you how this
Carl Williams
“Que-Talk with Smokinwilly” smokinwillysquealers@gmail.com
all came about. I have been on the mission to get these barbecue associations more involved with the paper and trying to let them know what I have out there to offer them. Things that are to the advantage of the association and it’s members, and just making sure they knew the paper was out there. Although the paper has it’s third anniversary coming up, there are still folks who don’t know about the paper. Along this mission, was the South Carolina Barbecue Association and the first person I spoke with was Mr. Lake High. Mr. High was not familiar with the paper, I guess my e-mails for the last two years had been going to outer space. That’s the only things we can come up with. When I finally got in contact with Mr. High, we emailed a bit, I sent him some copies of the paper and then came the phone call. I heard
him on the other line, and I thought well, he either hated it or he loved it, lets see how it goes. Bottom line, I think he liked it alright. Lake shared the papers with some of his buddies on the Board for the South Carolina Barbecue Association, which believe it or not, were also members of the South Carolina Press Association. They liked it. This phone call continued, my anxiety levels were starting to decrease and Lake asked me to come up to Columbia to meet him, his lovely wife Margo for the SCBA Judges Seminar in July. Of course as the time got closer and I began to speak with Morrey Thomas and Bill Rodgers a bit, we all arranged to have dinner and discuss what the South Carolina Barbecue Association and The BBQ Times could do together to further Competition BBQ in South
Hello my Barbecue family readers. This month, I want to share with you some real life experiences. I’m sure at some time or another you have had similar instances occur while you were at a competition. One of the biggest mistakes you could ever make during a competition is to change your cooking process without first doing a test cook. I have been a barbecue cook for over 50 years, 12 of which have been in pro-com-
petition. To make the mistake that I did in the largest FBA contest ever and blow our team chance for Grand Champion is unforgivable. Most who know me will tell you that I am very confident and always stay focused on all aspects of a competition. What I have learned over the years is that you must stay focused, be confident, remain consistent and always be in control. What I’m about to tell you is a real
Carolina. I made the ride up early Friday afternoon and arrived to meet Lake and Margo, who are beyond all standards of southern hospitality. Absolutely wonderful people in my opinion. Then arrived Morrey Thomas and his wife Pam as well as Bill Rodgers. Throughout the evening, ideas began to come from all around the room, saying what can we do. Well folks, I’ll tell you. Starting in September there will be a page in the paper that is on the South Carolina Barbecue Association, one that you can only find in The BBQ Times. Morrey and Lake are working on a layout and unique design for this and we look forward to keeping the readers of The BBQ Times up to date on the South Carolina Barbecue Association. That Saturday, I attended the Judging Seminar they
had, which had seventy eight students attend. If you have never cooked or been a part of SCBA, I suggest you check it out. As long as the drive isn’t too far, it’s a great organization and I would recommend the Judges seminar to learn how their judging process works. The SCBA is very different than many other associations out there in the South East. I liked it myself. I hope you like what we have coming for SCBA next month. •••• Are you involved in a BBQ Association that is not part of The BBQ Times? Let your association know you would like to see more information in The BBQ Times. I try my best to cover as many competitions as I can, but as I am sure many of you know weekend after weekend after ten weekends gets old pretty quick. I am only one person and a whole lotta
ground to cover. If you are out at a competition, cooking or just visiting feel free to submit your photos from those competitions. If you are an event organizer and would like The BBQ Times to be part of your event or would like The BBQ Times to cover your event, send me an email and we will check out the calendar. If I can’t be there, anyone is more than welcome to send in photos and I will happily give photo credits for them. The next few months I will be doing quite a bit of traveling, if all goes well, our new web site will have a blog and I will be able to post live news feeds to the web site and you can keep up there in between print editions. If I don’t see you on the trail in the next few weeks, I’ll catch ya next month. Ya’ll keep rubbin’ those butts!
Blowing the largest FBA Contest Ever....
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Audrey A. Evans Editor & Publisher
“For The Folks That Want A Little Smoke In Their Life”
Dionn Lanton Advertising Executive
The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333 Published by Double A Evans, LLC DBA The BBQ Times. Mailed Standard Permit 2 Paid at Perry Ga. 31069
Never Compete without a Test Cook
life story called “Screw-up”! Hopefully, after reading my misfortune no one will ever let this happen to you. On the 28th of July 2012, we were cooking at the Smokin’ on the Suwannee (SOTS) BBQ festival in Live Oak, Florida. As I said; The Largest number of teams (83) for a FBA contest ever in the history of the Florida Barbecue Association. As with most professional cooks, when something is working for you, “Don’t change what your doing” be consistent and have confidence. Well, with my chicken thighs, I decided to brine them for 4 hours looking for tenderness and better texture. Also, as with other categories that I do brine it opens up the pours so that the rub will penetrate deeper into the meat. Lets just say, works with pork, but not so well with chicken. To add insult to injury, I used salted butter during the cooking process. The results as you can imagine was Salty briny
chicken thighs. The key here is to be consistent, “If it ain’t broke don’t fix-it”! Never change your cooking process at a contest. We were not “DAL”, probably should have been, but salvaged 70th place out of 83 teams. Normally, we are always in the top 10 with our chicken and have never brined. I would also like to share with you our cooking experience with our brisket. Most contest we cook Certified Angus Beef (CAB) choice brisket. Since this was going to be a big contest I ordered a 17.5lb prime brisket out of Kansas. Again, by not focusing on my cooking time line for a prime vs. choice brisket, I overcooked it plus had to hold it for 7 hours before turn in. Prime briskets are so full of marvel that you need to shorten your cooking time by as much as 2 hours sometimes. Results, it was way to tender. Sometimes you can overcome that by cutting your slices a little wider. When I reached a little over
a 1/2 inch thick on a slice, I knew the judges would score me down. As a certified judge, I can tell you that a thick cut slice of brisket is a dead giveaway for an overcooked brisket. We placed 38th out of 83 teams with our brisket and again this is the first time we have been out of the top 10 in brisket. Overall we did quite well at the SOTS. Besides chicken and brisket, we placed 10th in ribs and 3rd in pork out of 83 teams. As with all my articles, my main focus each month is to offer you information and sometimes-real life experiences that will help you in your quest for a grand championship. Many of you have contacted me asking for advice and tell me how much you enjoy reading my articles each month and I thank you for that. As I tell everyone, I am more than happy to help you. Understandably, I will not share with you all my techniques
See Carl.....Page 8
August 2012
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The BBQ Times
A Message from Your President
FBA Representing A True American Tradition : Family
Dana Hillis
President Fl BBQ Association BBQ is a true American tradition and after the last few years of traveling and cooking in a lot of different towns and meeting a lot of people I have realized how important this sport is to our American way of life. We recently went to a rally for a politician and one of the volunteers had cooked a whole hog for ev-
eryone to sample. I had my wife, 3 sons, 2 daughter in laws to be, 1 grandson and one future grand son with me and ran into a bunch of other families at the event. We went to Live Oak and the phenomenal job Damon Wooley did at this contest would have been a whole lot harder without the help of his brother Jay, Pops, Damon’s lovely wife Ashley, Jennifer – who helped cook biscuits and bacon for breakfast - and Mog – Damon’s mom who also is my ambulance driver. This gang dives in to work at this event and most contests Wooley Bully BBQ does has most of the family there. Everyone knows I cook a lot better with Janet and Cadin at a contest and my 2 brothers have joined me at several contests and we have a pretty good winning percentage when we are
there. Leonard Cook drives all the way to south Florida to cook from Alabama and gets to cook with his son and family. They have cooked and vended and they have a great time when they are together and I look forward to seeing them. When the Bubba Chuck BBQ team was cooking a lot it was a blast hanging out with that family. Mike, His brother Adam, His dad Jerry, his sister Amanda and all the cousins and in laws that would join these guys. You might know them better by their BBQ names – Bubba Chuck, Up Chuck, Papa Cap Chuck , Ground Chuck, Ex Chuck, the list goes on. They opened Bubba Chucks BBQ in Winter Haven 2 years ago and are doing well – I highly recommend a visit there. Team Unknown is made up of 2 brothers, a brother in
law a dad and now that mom has gotten involved the team has really come together. These guys cook, ride, sing play and laugh a lot and if you want to hear some great entertainment, eat some good BBQ, laugh hard and maybe even visit Dorsey’s spirit world stop in at Team Unknowns site. They may have the biggest following in BBQ. All the Husband and wife teams that cook together make this a true family event. Terry Mckay cooks better when his wife and daughter are not out riding horses. Terry’s daughter is one of the nicest kids I have ever met and has a million dollar smile. Uncle Kenny is not as good without Melissa and Ashley. This list goes on and on. Audrey Evans and her family have recently cooked together, taken cooking
classes together and truly make BBQ a family event. The Fun Cook is coming fast and this is an event a lot of families come to and a good time is had by all. If you have not seen some family for a while fire up a grill and get them to the house to enjoy some food and fun. We have a thing we do called nacho Wednesdays where we have some kind of BBQ including pork nachos and have the kids – and a lot of friends come over to eat. Its great fun and easy to do. We are about to have a family BBQ throw down at the Fernandina Beach contest where Big Papas Country Kitchen is cooking against Mawws Country Kitchen. Janet has decided she is going to prove to everyone she can out cook me and I am scared because if she wins everyone will think she has been the cook behind
any success we have had. We have a bunch of people coming to help us vend and they all are wanting to be on her team. Looks like its gonna be me by myself cooking against her and her A team – this is gonna be fun! Bring the kids to an event where they have a kids q and you will have one of the best times ever. To my brother Forrest – cant wait to see you at a contest – we miss you.
has gone all out in support of this event, 30 amp service available at every site and water is available at every site also. This year you are going to have to walk a little for turn-in’s so check your times but they believe by next year that will not be an issue either. So our “hats-off” to our Ft Valley friends. •••• Who will be The Georgia Barbecue Association Team of the Year? I can tell you this. They are a great group of cooks and will represent us well in Las Vegas at The World Food Championships later this year. My hat is off to them and what a great cook year with 261 points. They won by ? points, you guess, it was close. I fully expect the 2012-2013 cooking year to be even closer. We have bunch of teams that are showing everybody that they can cook with “the big-boys”, and I am saying “bring-it-on” and lets make
this next year a “nail-biter” all the way until September of 2013. Our GBA cooks are showing The Barbecue world that they are able to compete with any association at any level and win at any time. I am personally very proud of all of our cook-teams and all of their cook-team members. Unless you have spent the time, from pulling-onto a site to pulling-off a site you do not have a clue as to what a team goes thru to get their product prepared, presented and judged. You might want to ask a cook-team if you could be a “guest team-member” one time just to see what it is all about. Some teams might say no but I can guarantee you there are others that would accommodate your wish. •••• We have added nearly a hundred new judges this year and to all “Welcome Aboard”. Some of these judges have come from oth-
er associations and we have trained others from scratch. I want to thank Jimmy & Pam Nelms for doing our new judges training classes. They are doing a fine job upgrading there training classes and with help from Greg Hoyt and others. We have some very good judges in our association and they are doing an outstanding job at the judging tables. Its amazing how our “seasoned-judges” seem to take the “newbie’s” under their wings and support them and offer advice that makes these new judges better at each event they judge. •••• I would also like to take this opportunity to Thank all of our host for the GREAT cook-offs they are sponsoring with The Georgia Barbecue Association. We have lost a contest here and there but we are adding new contest each year also and the season continues to grow. I am talking to four or five
folks right now that are interested in putting on a contest and you will be surprised to see some of these come to fruition. •••• Jimmy Nelms your Vice President, Pam Nelms your Sec/Treas and I, would like to take this opportunity to say Thank-You for the confidence you are placing in us for another year. Our pledge to you “we will work harder this year to help the GBA be the best organization it can be”. Our Board of Directors has given us the guidelines we need to strive to make every aspect of our organization great and that is our goal. Our GBA Reps have all been trained so that at any given event our “Lead-Rep” is fully capable of running the event according to GBA guidelines. •••• Your elected officials
ask you for your feed-back at all times and who knows there are still many good ideas out there that can help so don’t be bashful to bring your idea forward. •••• I look forward to seeing all of you this next year and lets all make every effort to make this next year the best it can be and that means you, you and you putting forth our best efforts.
A New Season to Bring Exciting Points Races
Harry Faircloth
President GA BBQ Association Well folks one season has come to and end and a new cooking season is beginning. Many cook and judges will gather in Fort Valley for The ComSouth Hambone Jam, GBA State Championships, September 7-8 2012. Cooks will get double points for this event so you better get there early to get a “great” cook site. I toured the cooking site the other day with Bobby and there are no bad sites. The city of Fort Valley
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August 2012
The BBQ Times
Do Regional Variations Affect Competition Scores?
Gary Lanton “BBQ 101” glanton@charter.net Hi Everyone! I hope that everyone has enjoyed their summer and is ready for school to start again. Have you ever wondered why teams seem to do better in some areas than others? Or
how you tend to score higher in the north more than the south? This month I want to talk a little about flavor profiles and how they differ per region, and by sanctioning body. Have you noticed that in some locations you do better or worse then other locations? Did you ever wonder why local teams seem to do well at their home competitions? After talking to a lot of seasoned pros, I think the general consensus is that regional flavor profiles do play a big part in competition. A lot of people will tell you that “good is good”, but what Florida and California judges think is good can differ considerably. I personally have found that between the sanction-
ing bodies that I compete in (GBA, FBA, and KCBS) there are different flavors. The Georgia Barbecue Association tends to lean towards a sweeter flavor profile. I think the same holds true for the Florida BBQ Association. We tried to use some of these profiles with the KCBS and didn’t fare as well. As a young team we were always told that the judges like “candy” BBQ, so that it what we tried to achieve. When doing this there was a lot of trial and error involved. I think there is a fine line between too sweet and too savory. There were times that we were too sweet and our scoring reflected this. What we have been more successful with in the KCBS with an authen-
tic BBQ sauce that is not too sweet and not too tart, but when you think of BBQ chicken as a kid that is what I have found works best. Can the judges with-in the same organization look for differences depending on their region? I think the answer is yes. I think that has a lot to do with the age and gender of the particular judges that are judging that day. For instance, I think that older judges might look for a sweeter flavor profile, with a more tender, let’s say rib, than a younger judge might. I also believe that a male judge might like a little spicier flavor than a female judge. I also think that your smoking woods and grill types affect the profile that
judges are looking for too. I’m not sure if many of you have noticed, but a lot of teams have moved back to using stick burners for their big meats. You can see that a lot of the teams that do this have been hitting more often. The smoke that teams are getting from these hot burning wood fires is what the judges are looking for. I have seen a lot of teams start their meat on the stick burner for the first couple of hours and then they throw it in an insulated grill or pellet grill to finish off their cook. This way they can get the smoke flavor that they are looking for and sleep without having to tend fire all night. Smoking woods are regional as well. For instance Texas guys use Mesquite
wood for smoking their big meats. I don’t think that you would get away with that in the south. Here, more of the oak, pecan, and hickory with a fruit wood are predominately used. I prefer a mixture of pecan and cherry wood. Lots of teams use peach wood with a lot of success as well. In conclusion, there is a lot of emphasis put on the flavor profiles used in BBQ. While I think this does have a profound effect, I think the most important thing is to cook the meat. If you cook your meat correctly the flavor profile you impart will be icing on the cake. Good luck to you guys out there.
ing something else now!. Chad Ward is a Championship FBA Cook and a Top Notch Radio Host! We expect Chad to end up in a permanent spot on a Food Channel soon as he just has a star personality and persona! Chad has been a cornerstone of BBQSuperStars Radio and if you want to spend some wise advertising dollars. Whiskey Bent “In the Pit” is a great place to put them! Wednesday night is “Getting Sauced” with Shane Draper. Shane has reached out to the industry leaders in BBQ and is promoting products, grill, smokers, competition teams, and all things found in the Industry of BBQ! He’s the third of our Big Three! Shane has an award winning sauce, Drapers BBQ Sauce, Championship Rub, Beef Rub finding its way onto competition ribs and butts. Shane has a little magic in everything he touches and I expect him to land up owner of a huge company one day that will be a game changer in BBQ! The Big Three! Jim Burg, Chad Ward, Shane Draper Monday, Tuesday and Wednesday Night is the Starlight of BBQ Radio!
Boston Celtics and Miami Heat Move Over BBQSuperStars got its own Big 3 coming through! Thursday we have a Champion BBQ Cook, Mover and Shaker in BBQ in South Carolina and The South East, He has a world renown BBQ Sauce and Rub. Mark Busbee, and Tim Handy. Mark Busbee has Smokin Coles the #1 sauce in South Carolina. Buzz’s Butt Dust, Smokin Coles Rub, are all Championship Rubs and Sauces that have won in almost every Sanctioning Body in the Country! BBQ Shop Talk features some of the most knowledgeable people in BBQ in the Country!. Lots of participation from around the Country! Food tips and a web site dedicated to the show BBQ Shop Talk! Friday Night we have Beer Night out on BBQSuperStars. The teams are in the field and we just want to blow off steam from a hard week! Let’s Celebrate BBQ on Friday where ever you are at on Beer Night Out! Saturday we have a Live Results Show from somewhere around the Country! Broadcast as it happens Jim Burg Broadcast this show!
Sunday features our newest Radio Host Chris Chadwick! He is one cool guy! Chis was born with a knife and a Pork Shoulder. If he had the funding Hawg County Cookers have been tearing up the Tennessee BBQ Association
Circuit. He has big finishes in KCBS, MBN and TBN! He has a full line up every week and that line up could include you! The number to call in is 347 202 0263. Monday 7pm Est, Tuesday 7pm Est, Wednesday 8pm Est,
Thursday 7pm Est, Friday 7pm Est, Saturday Check Schedule, Sunday 7pm Est! Its your network folks! Its BBQSuperStars Radio Network! 7 days a week, BBQ every day Championship Style, By the Champions!
Bbqsuperstars Radio Network Is Exploding
Darryl Mast
BBQ Superstars.com bbqsuperstars@gmail.com Jim Burg of Killer B’s BBQ took Monday Nights at 7pm. Jim has had Bub Ba Q, Butcher BBQ, and Gary Lanton from Holy Smokes BBQ Team. Danny Coogle has stopped by talking about Pit Bulls Up in Smoke online BBQ School. Jim is competing in 5 sanctioning bodies this year, SBN, SCBA, GBA, FBA, and KCBS he is going to try to win Team of the year in 2 of them. Tuesday night we have Chard Ward of Whiskey Bent BBQ which has been our #1 show for a long time. Chad has appeared on Food Network Chopped, is film-
The Way I See It
This morning I glanced out the window, thought I saw a flash of light, it was the sun shining on some green leaves off of a tree outside. As we grow older, we tend to notice things like that: The Fragrance of gardenia, the beauty of a rose the dew on the wet grass, the smile on a child’s face or the laughter of children playing. Then as I recall memories of long ago when I was younger, when we sneaked off to the old swimming hole and spent some of the hot summer days playing in the cool water, or when my brothers, our friends and I would roam the woods, barefooted, looking for rabbits or a little innocent bird to shoot with our sling shot’s. As we grew older, I remember some of the things that our parents taught us, don’t ever take DW’s Kountry Cookers any thing that does not belong to you, and don’t lie or cheat Inspirational Thoughts or steal, always give an honest days work for an honest days pay. Upon growing older, I found out what they meant by being honest. In proverbs Chapter 6, we read there are six things the Lord hates: a proud look, a lying tongue and hands that shed innocent blood, a heart that devises wicked imaginations, a false witness that speaks lies and he goes on. My son, keep your fathers commandments and forsake not the law of your mother. Wherever you go, it will lead you, when you sleep it will keep you. For the commandment is a lamp and the law is the light, and the way of life. It would be great if parents still taught their children these values, too many times I think we depend on the schools to teach our children these things today, and then the courts tell them what they can teach, and that is not what the Bible teaches. We have turned our backs on God, we think we have a better way, and we see what is happening to our country, to our children, we need to wake up and let God take control. Have a little faith in a higher power, now that is the way I see it.
Ernie Wright
August 2012
Page 7
The BBQ Times
CRAB PIE AND HOMEMADE BLUE CHEESE DRESSING 1 lb. lump crab meat * 4 eggs 2 Tbsp. flour 1 cup mayonnaise www.hotsaucedaily.com 1 cup whole milk 8 oz. shredded Swiss CRAB PIE RECIPE cheese 8 oz. shredded Cheddar Crab dip, crab melts, crab cakes cheese – all are delicious ways to enjoy 2 tsp. Old Bay seasoning fresh blue crab from the Chesa1- Tbsp. finely chopped peake Bay. This Crab Pie recipe onion just blows everything else out 1- Tbsp. finely chopped of the water, so to speak. Make green pepper this easy pie for your next family gathering, and get ready for the * – We used backfin, and it accolades and the “I need this was fine. Lump is the most expensive and not necesrecipe!” comments. sary. Crab Pie is a rich, savory, almost quiche-like pie that is very satisPre-heat oven to 350o fying. With one bite you will say – par bake your crust for 3 “wow”. This is a “stellar” apminutes. We used Pillsbury petizer or even entrée to take to pie dough and it worked your next family gathering that out great. We did spray the will just blow away any dip that pie pans with Pam spray to you used to bring. keep the crust from sticking. Combine eggs, flour, 2- 9” deep pie crusts (baked mayonnaise and milk, mix 3 minutes and cooled)
BY BRIAN MEAGHER HOT SAUCE DAILY
well. Add remainder of the ingredients (except crab meat) and mix well. Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning. Bake at 350o for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary) Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious. Think crab cake meets quiche. Spend the 90 minutes or so it takes to make (from start to finish), and you will be glad you did. After all, it’s crab. It’s pie. It’s a winner! Let us know if you make this dish. We’re here to help, just ask.
Sweet Treats from the Georgia Barbecue Association COMPILED AND SUBMITTED BY HARRY FAIRCLOTH
SOUR CREAM NUT POUND CAKE 1 cup sweet whipped butter 3 cups sugar 5 eggs 3 cups plain flour 1⁄4 teaspoon baking soda 1⁄2 teaspoon vanilla extract 1⁄2 teaspoon lemon flavoring 1 cup sour cream 1 quart pecans, chopped
Mix all ingredients to dissolve; pour over hot cake. (I guarantee you it is delicious) This recipe is from yours truly— that is Harry Faircloth’s family cook-book his aunt Lillian Durham.
WASH DAY CAKE 1 cup sugar cane syrup 2 or 3 hen eggs (fresh from the farm hen-house) 2 cups flour 1⁄2 cup fresh cow’s milk 1 cup lard (made at the camp) A little vanilla and/or lemon flavoring
Cream butter, add sugar gradually. Add eggs one at a time and beat well after each. Mix flour and soda and add alternately with sour cream to creamed mixture. Add flavorings Mix well and pour in an and nuts. Bake at 325 iron skillet and put in a degrees for 11/2hours. wood stove oven and bake til done. (I suppose GLAZE we will have to guess at a temperature of about 2/3 cup sugar 350-375 degree oven 1⁄4 cup melted butter 1/3 cup orange juice and bake until done)
The next dessert recipe comes from my brother-in-law John Ricketson III and he swears that his grandfather used to run a prison camp in the early 1900’s and the men at the “camp” would make this.
EASY HOMEMADE BLUE CHEESE DRESSING
Football season is here, and there are wings to be made and eaten by the dozens! And to go with those wings, you’re gonna NEED this easy to make blue cheese dip recipe. This is now our go-to, in house,
Whip cream. Add other ingredients. Mix and chill several hours before serving. The next recipe is from my cousin down in Decatur County Georgia and he told me his mama used to fix this all the time for them and it was his favorite as a child and adult. (says he even learned to make it)
1 c sour cream 1/2 c mayo 1/4 cup blue cheese, crumbled (or more to taste) 2 Tbs fresh chives,
minced dash salt dash pepper dash garlic powder
Blend all ingredients in bowl, chill at least 1 hr for flavors to marry. Serve with hot wings & celery, or with a salad.
Fire Up The Grill with Tunisian 2/3 cup pitted dates 1/3 cup water 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 2 cloves garlic 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon pepper
HEAVENLY HASH 1 pint whipping cream 250 small marshmallows 25 maraschino cherries, chopped 1 small can pineapple 1 cup chopped pecans
gotta have, blue cheese dip for wings and veggies! An it’s so easy, you’ll never go back to Marie’s or those other dips-in-the-store. Really.
SLAW
TUNISIAN GRILLED BEEF LETTUCE WRAPS
1/2 cup julienne-cut carrots 1/2 cup julienne-cut hothouse cucumber 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon pepper
Ingredients 1 beef top round steak, cut 3/4 inch thick (about 1 pound) 8 large lettuce leaves (such as leaf, Bibb or iceberg) Finely chopped fresh mint leaves Date Marinade and Spread:
Place Date Marinade and Spread ingredients in food processor container. Cover; process until smooth. Cover and refrigerate 1/2 cup for spread. Place beef steak and remaining marinade in food-safe plastic
Michael McDearman American Grillmaster Experience Get Fired Up Foods!
bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Combine Slaw ingredients in medium bowl; mix well. Set aside. Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat for preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Carve steak into thin slices. Spread 1 tablespoon reserved Date Spread on each lettuce leaf. Top evenly with steak slices and slaw. Sprinkle with mint, as desired. Roll up.
Page 8
Carl Continued from Page 4 and recipes, but I will provide you enough information that will help you improve your scores and hopefully move you into a 1st place finish. You can contact me in person or at one of the email addresses below. •••• If you have any specific topics you would like for me to address or feedback, please e-mail me at smokin willysquealers@gmail.com or carlwms5943@gmail. com .If you are a new team just getting started in pro-
competition and need help, please e-mail me and I will be happy to work with you. Remember! For all your barbecue news and information go to www.bqtimes.com the best barbecue newspaper in South Georgia!!! •••• Reminder: The Hambone Jam BBQ (GBA State Championship) is on the 7th and 8th of September in Fort Valley, Georgia. If you haven’t signed up, you need to get your application and fee mailed in. This is going
August 2012
The BBQ Times
Bi-Lo Family Reunion BBQ Cook-Off
to be great event and looking forward to seeing you there. Cue’~Tip of the month: Stay focused on what your doing, always be consistent in what you do at every contest, maintain confidence in what your doing and be in control of all aspects of the competition process! P.S. “Don’t test cook at a contest”!!! Stay safe, Have fun and Happy Cue’ing!!
South Carolina Barbeque Association August 10, 2012 • Piedmont, South Carolina PHOTO AND RESULTS SUBMITTED
Peach Festival BBQ Cook South Carolina Barbeque Association
Gaffney, South Carolina • July 14, 2012 1. 2.. 3. 4. 5. 6. 7. 8. 9. 10.
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From left to right, Dennis Jarrett of Pot Belly Cookers who took third place; Karronie Truzy and Jarod Shippy of Winston-Salem, NC who were the Peopleʼs Choice winners; Jeff Smith and Larry Bowling of Smokinʼ Stacks who were the first place winners; George King and Gary Freeman of Canʼt Quit Smoking, who were second place winners. 10. Grub-A-Dub 14.1529 1. Smokin’ Stacks 15.5486 11. Two ol’ Boys 14.1286 2. Can’t Quit Smokin’ 15.2583 12. Sharky’s BBQ 14.0583 3. Pot Belly Cooker 14.8671 13. Pop & Sons 13.8929 4. Up In Smoke 14.7357 14. Forever Young Catering Service 5. Firetower BBQ 14.6929 13.7417 6. Outlaws BBQ 14.4700 15. Moe & Joe’s BBQ 13.5400 7. Jackleg BBQ 14.4571 16. Satchamo’s BBQ 13.4700 8. Fat Boys Barbeque 14.3417 9. Smoke Out 14.3000
August 2011
Page 9
The BBQ Times
Dillard Bluegrass & Barbeque Festival • Dillard, GA August 3-4, 2012 • Kansas City Barbeque Society Grand Champion Jack’s Old South Reserve Champion: Bub-Ba-Q
10. J & J’s Southern Smokers 11. Lotta Bull BBQ 12. Hogz Gone Wild 13. Blitzkrieg Bar-B-Q 14. Pork-N-Bones 15. Cool Smoke 16. Swiggin’ Pig 17. The Woodhouse Grill 18. GB’s BBQ 19. Swamp Boys 20. Primo Oval Rulers
CHICKEN: 1. Uncle Chet’s BBQ 178.8572 2. Wicked Que 176.5714 3. Waylon’s Wickedly Good Q 176.0000 4. GB’s BBQ 175.4288 5. Blitzkrieg Bar-B-Q 175.4286 6. Quenut BBQ 174.2858 7. Wooley Bully BBQ Mafia 174.2856 8. Wild Bunch Butt Burners 173.7142 9. Bub-Ba-Q 173.7142 10. Hot Wachula’s 173.1428 RIBS: 1. Buttrub.com 177.7144 2. Jack’s Old South 174.8572 3. Jiggy Piggy 174.8572 4. Bub-Ba-Q 173.7142 5. Smoke This 173.7142 6. Pork-N-Bones 173.1428 7. Lotta Bull BBQ 172.5714 8. Hogz Gone Wild 172.0002 9. Primo Oval Rulers 172.0000 10. Smokin’ Suwanee Sweetmea - 172.0000
PORK: 1. Old Plantation BBQ 2. Jack’s Old South 3. Wicked Que 4. Uncle Chet’s BBQ 5. Buttrub.com 6. Blitzkrieg Bar-B-Q 7. J & J’s Southern Smokers 8. Bub-Ba-Q 9. Primo Oval Rulers 10. Team Bobby Q BRISKET: 1. Wicked Que 2. Cool Smoke 3. Jack’s Old South 4. Hot Wachula’ s 5. Swiggin’ Pig 6. Bayou Poker Smokers 7. Smoke This 8. Bubba’s Backyard BBQ 9. Lotta Bull BBQ 10. Swamp Boys
3. Buttrub.com 4. Smoke This 5. Hot Wachula’s 6. Wicked Que 7. Uncle Chet’s BBQ 8. Old Plantation BBQ 9. Jiggy Piggy
688.0002 687.4284 685.1426 684.5712 680.5714 679.9996 678.2858
More on Page 18
678.2854 678.2854 677.7142 677.1430 676.5716 676.5710 675.9994 674.2856 673.7142 673.7138 673.1426
177.7142 176.5716 175.4286 174.8572 174.2858 173.7144 172.5714 172.5714 172.0000 172.0000 180.0000 177.7142 177.7142 175.4286 174.2858 174.2858 174.2856 173.7142 173.1428 172.5714
Jackʼs Old South - Grand Champion
Bub-Ba-Q
PHOTOS BY JAN WILSON
Wicked Que
PHOTOS BY JAN WILSON
Page 10
August 2012
The BBQ Times
2012 SMOKIN’ ON THE SUWANNEE • LIVE OAK, FLORIDA Continued from Page 1
Kenny Nadeau out of Winter Haven, Florida took home a first place in chicken at Smokin’ on the Suwannee helping him pull a fourth place overall finish. Uncle Kenny’s BBQ also took home sixth place in brisket. Head Cook Charlie Owens of Smokin’ Your Butt
BBQ from Jacksonville, Florida kept consistency in line, which paid off in the points totals when they took home fifth place in chicken but managed to hold on to a third place overall. Matt Barber, pit-master for Hot Wachula’s took home a first place in Ribs landing
him a thirteenth place overall finish. Lang BBQ Smokers Competition Cook Team, Head Cook Brad Kay, had the winning brisket on the tables for the day, laying claim to a ninth place finish overall. PHOTOS BY AUDREY EVANS
Grand Champion : Budmeisters Reserve Grand Champion: B & T BBQ Cook Team
3 4 5 6 7 8 9 10 11
Smokin Your Butt BBQ Uncle Kenny’s BBQ Everglades Seasoning BBQ Team Swamp Boys L J Smokin Big Papa’s Country Kitchen Lang BBQ Smokers Big Kahuna BBQ Smoky Dog
1 2 3 4 5 6 7 8 9 10
CHICKEN: Uncle Kenny’s BBQ Everglades Seasoning BBQ Team Wink’s Southern Heritage BBQ Street Meat Smokin Your Butt BBQ Second Star BBQ Big Papa’s Country Kitchen Aunt Mary’s BBQ Brigade Budmeisters B & T BBQ Cook Team
12 13 14 15 16 17 18 19 20
Unknown BBQ Hot Wachula’s Barbecue crew Git-R-Smoked Bones 11 Great Lakes BBQ Feed Company Suwannee River Smokers Rescue Smokers Divine Swine BBQ Team
1 2 3 4 5 6 7 8 9 10
RIBS: Hot Wachula’s Forrest’s Fine Foods Big Kahuna BBQ Big Papa’s Country Kitchen Budmeisters Suwannee River Smokers Getta Grip BBQ L J Smokin Blitzkrieg BBQ Smokinwilly Squealers
Uncle Kennyʼs BBQ - First Chicken
Budmeisters - First Pork PORK: 1 Budmeisters 2 Smoky Dog 3 Smokinwilly Squealers 4 Swamp Boys 5 [Tie] L J Smokin 5 [Tie] Smokey Butts 7 B & T BBQ Cook Team 8 Suwannee River Smokers 9 Q-Fused 10 Barbecue crew
Lang BBQ Smokers - First Brisket
Hot Wachulaʼs - First Ribs BRISKET: 1 Lang BBQ Smokers 2 Rescue Smokers 3 B & T BBQ Cook Team 4 Swamp Boys 5 Unknown BBQ 6 Uncle Kenny’s BBQ 7 Great Lakes BBQ Feed Company 8 Glenn Bob’s BBQ 9 N2BBQ’N 10 Smoky Dog
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August 2012
The BBQ Times
JULY 27-28, 2012 • F.B.A.
During the 2012 Smokinʼ on the Suwannee BBQ, Foy Whatley had the privilege of cooking in honor of a good buddy and BBQ family member Keith Hall and his team, Seriously Smokinʼ. Keith was a beloved member of the Florida Barbeque Association who passed away in May of 2012. At the awards ceremony, Keithʼs wife, Teresa and daughter, Laura were presented a plaque in his memory for his dedication and love for the FBA. Pictured above are (L-R): Laura Hall, Teresa Hall, Dana Hillis, Foy Whatley, Jay Wooley and Damon Wooley.
1. 2.
3.
1. A Table of Judges anxiously await the first turn in for the day. 2. Contest Organizer, Damon Wooley and his wife Ashley were on site making sure things ran smoothly all weekend. 3. Members of Team Trippsmoke return from turning in their Pork box. PHOTOS BY AUDREY EVANS
Page 11
Page 12
August 2012
The BBQ Times
2012 SMOKIN’ ON THE SUWANNEE• LIVE OAK, FLORIDA
PHOTOS BY AUDREY EVANS
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The BBQ Times
SMOKIN’ UP A STORM • NORMAN, OK
PHOTOS AND STORY BY JAN WILSON
The inaugural Smokin ‘ Up A Storm Charity BBQ Challenge was one hot competition...with sizzling temperatures and smokin’ hot teams. This event was held on Saturday July 14th at the Cleveland County Fairgrounds in Norman, OK where teams topped out at 48, temps topped out at 104, and drew competitors from as far away as Kentucky. Mike Payne and Stu Wintrode with Hogs on the Sauce walked away with top bragging rights as the first ever Grand Champion. John and Christina Patty with JP Custom Smoke took the Reserve Grand Champion slot. And Jeff and Drew McNatt with Hog Tide Bar B Que rounded out the top with 3rd Overall. Finishing out the top 10 line-up are: 4th Kosmos Q, 5th Grauers Hog Wash BBQ, 6th Lotta Bull BBQ, 7th Habitual Smokers, 8th Buffalo’s BBQ, 9th
Little Pig Town, and 10th Butcher BBQ. KCBS Reps, Rich and Bunny Tuttle ruled the roost as the contest reps and were highly visible throughout the event. Bunny conducted a Judges Class on Thursday night for new KCBS judges and Rich coordinated the box building for the class. This contest was chaired by KCBS Lifetime Member, Matthew Armistead – who managed to pull off this huge event with only a handful of Custom Smoke - Reserve Grand Champion volunteers and helpers; kudos to Matthew and crew for a successful first-time event. Smokin’ Up A Storm also featured a competition on Friday night for the up-andcoming Pitmaster’s in training. The “Champions of Tomorrow” Kid’s Que had great participation in three age groups – 6-10 years, 1114 years, and 15-17 years – with each and every participant going home with a trophy! SEE STORM............. Rubbing Butts - First Place Pork
...........................PAGE 17
Uncle Budʼs Smokehouse - First Place Ribs
Little Pig Town - First Place Brisket
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Page 14
The BBQ Times
Bubba Grills
August 2012
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August 2012
Page 15
The BBQ Times
Smoke on The Mountain • Galax, Virgina BY GREG SEBASTIAN SUBMITTED BY MBN July 20-21, 2012
Nestled almost 3,000 feet up in the beautiful Blue Ridge Mountains, Galax, Virginia is home to both “Old Time Mountain Music” and the Virginia State BBQ championship. So it is no surprise that the teams in the “Smoke on the Mountain” contest, sanctioned by the Memphis Barbeque Network, annually compete for some of the most unique and sought after trophies
in all of competition barbeque. In addition to the prize money, the top three teams in whole hog, pork shoulder, and ribs, each take home a fiddle commemorating their achievements. As if that was not enough, the Grand Champion also receives a hand-made banjo valued at over $5,000. The one-of-a-kind trophy is locally made by master luthier, or instrument maker, Tom Barr. His instruments have been hand built at his Galax music shop for decades and are played by some of the legends of bluegrass mu-
sic. And just to prove that these trophies are no less worthy, the banjo was played at the awards ceremony by Tom’s son, Stevie. It is understandable if the winners are not quite able to keep up with Stevie, since he has played with such artists as Alison Krauss and Earl Scruggs. At this year’s contest held on July 20 and 21, Bubba Grills from Haddock, Georgia took home the Grand Championship and the prized banjo for their ribs. Since this was their second banjo, pit master Lonnie Smith
Bubba Grills out of Haddock, Georgia takes home Grand Champion prizes with a first place in ribs, whole hog, anything butt and sauce. had already promised it to his son hog. Two local teams from Galax Lee if they won. Not only did their finished fourth and fifth in ribs, the ribs win that category and the Grand aptly named Nervous Wreck CookChampionship, but Bubba also won ing Crew, and Mountain Grillas, whole hog and finished 5th in shoul- respectively. In the amateur “pader. tio porker” division, Smoked Chip In addition to already being from Charlottesville, Virginia came a caterer and new restaurant owner, in first place, followed by James Alex from Ranucci’s Big Butt’s in River BBQ and Kwik Chef. Belmont, North Carolina can now While a BBQ contest in late July also start his own band after win- may not sound like much fun to ning three fiddles this year. His some, the weather is actually one of team won shoulder, while their hog the many highlights of the Smoke on finished second, and ribs took third. the Mountain contest. Contestants Although their shoulder just missed and judges can both escape from the taking the Grand Championship, heat and humidity back home for they received a pass down, which a few days high in the mountains. qualifies them for the MBN Invita- The contest is also part of a citywide tional Championship next spring in festival that draws thousands of visTunica, Mississippi. itors from across the region to the Boars Night Out from Southaven, main streets of downtown Galax. Mississippi, just outside Memphis, The festival includes local bluegrass also won three fiddles and made an music, arts and crafts vendors, pony impressive showing by reaching the rides, food vendors, and many other finals in all three categories. Their activities in addition to the local ribs finished second, while their merchants. The festivities always whole hog and shoulder each fin- include lots of music, and this year ished third. was no exception as the legendary The most recognized face in bar- Tams kept everyone dancing late beque, Myron Mixon, brought his into Saturday night. son Michael as part of the Jack’s Old South team, and went back to Unadilla, Georgia with the last coveted fiddle of the year for their second place finish in the shoulder category. Although they may not have left with a fiddle this year, other teams received prize money and/or a plaque for their efforts. Barnyard Roasters from Columbus, Mississippi finished fourth in whole hog, and Muck’s Barbeque from Fort Mill, South Carolina was fourth in Carlene Poole tallys up scores for the shoulder. King’s Cook Team Smoke on the Mountain MBN contest from Shelby, North Caro- in Galax, Virgina. lina took fifth place in whole
Page 16
The BBQ Times
August 2012
BOARS NIGHT OUT SWEEPS DYERSBURG BBQ BY SKIP SAWYER MBN JUDGE/BOD July 28-29, 2012
The 2nd annual BBQ Contest from the Dyer County Fairgrounds was the awesome scene of a rare feat on the Memphis BBQ Network (MBN) circuit – a clean sweep by the
Boars Night Out* (BNO) BBQ team. Taking 1st place in all 3 categories – Ribs, Shoulder, and Whole Hog, BNO was naturally declared Grand Champions. BNO has been a serious BBQ team on the MBN circuit for a number of years, but Grand Champion had eluded them
in 2012...’TIL NOW!! Way to go BNO! It would be unfair to not mention the admirable performance by another major BBQ team in the Dyersburg contest; “Brown Chicken, Brown Cow” took 2nd in both Shoulder and Whole Hog, plus a 4th place in
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$$
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Ribs. Another team that was Grand Champion : Boars Night Out in the “fight” was Paradise Whole Hog Porkers, with 3rd place in 1st Place – Boars Night Out both Shoulder and Ribs. 2nd Place – Brown Chicken, Brown Cow The chief organizer for 3rd Place – Wild Boar Smokers this up and coming BBQ 4th Place – Will-Be-Que contest, Ms. Natalie PatShoulder terson, credited a good por1st Place – Boars Night Out tion of their success to the 2nd Place – Brown Chicken, Brown Cow number of volunteers who 3rd Place – Paradise Porkers stepped up and gave 4th Place – Red Hot Smokers their time and effort Ribs in less than desirable 1st Place – Boars Night Out 90ish temps. The MBN 2nd Place – High Life On The Hog reps had also been very 3rd Place – Paradise Porkers helpful by overseeing 4th Place – Brown Chicken, Brown Cow the judges and scoring system. Ms. Patterson pointed to the immense growth in BBQ contests and the spreading interest in the BBQ sport by the public as the major reasons she felt such a promotion would be good for the community. “All gate proceeds go to the McIver’s Grant Public Library”, stated Ms. Patterson. Ms. Patterson went on to say, “We are already Mike Rude, Brown Chicken Brown Cow serves MBN planning on other cook- judge Vickey. ing features we can add next year and expanding use of existing facilities here at the Dyer County Fairgrounds.” The Dyersburg BBQ contest drew 20 PRO MBN teams plus about 15 Backyard BBQ teams. Given the fine facilities offered by Dyer County, this contest has a very bright future along with a notable charity to attract fundWayne and Linda Booth, and their granddaughter Ali ing support. present Team Red Hot Smokers Pork Shoulder to a Judge. PHOTOS BY JIMMY WAGNER
High on The Hog, a first time pro competition cook team, finaled in Ribs. Congratulations to this new team on the circuit.
August 2012
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The BBQ Times
SMOKIN’ UP A STORM • NORMAN, OK
Pirate 50 Custom Trophies, Dale & Jan Wilson, were on hand and even had an extra trophy made on site so that no “Kid” went home empty handed. A tremendous showing by our “Champions of Tomorrow”! Smokin’ Up A Storm and Pirate 50 Custom Trophies partnered to make this event chock full of trophies and plaques – a total of 101 trophies and plaques were presented to participants in each of the 4 KCBS categories, the ancillary contests, and the “Champions of Tomorrow” Kid’s Que, the largest trophy job for Pirate 50 to date. The top 3 trophies were on display for the Team meeting and then all the trophies lined the front of the awards room with many teams heard taunting each other
on who was taking home all the hardware! The Grand Champion trophy measured over 3’ wide and over 2’ tall! Smokin’ Up A Storm also had 3 ancillary contests: Anything Goes Dessert, Anything Butt, and Sponsor’s Choice. The Sponsor’s Choice was well attended by the public for an entry of $10 per person or $25 per family to taste some of the best BBQ in town. Many of the “Sponsor’s” were heard asking for a second go around the room after they had cleaned their plate! Trophies were awarded for 1st thru 3rd place and plaques were awarded for 4th thru 10th. There was even a raffle for a Cookshack PG1000 Grill - Charles Cameron with Rocky Bluff BBQ won the Cookshack PG1000 Grilll!
Marissa Hernandez - First Place 15-17 yr old Kids-Que This item was generously donated by Cookshack! Smokin’ Up A Storm was not only a feast for all visitors, but it also will feed the region’s hungry by donating the day’s proceeds to the Regional Food Bank of Oklahoma. In the end, the teams and community benefited by
Bailey Kee- First Place 11-14yr old Kids-Que
this great 1st annual contest. Norman, OK is now ”on the map” after a successful event with many teams, visitors, and Pirate 50 looking forward to the 2nd Annual Smokin’ Up A Storm Charity BBQ Challenge next year!
Justin Miller - First Place 6-10 yr old Kids-Que
Anything Goes Dessert 1. Wildcatters Q Crew 2. Okie John Que Nobi 3. Q’s Your Daddy 4. Smokin Bones Anything Bdutt 1. Wildcatters Q Crew 2. Smokin Oakies 3. Los Primos 4. Hoggy Style
Sponsor’s Choice 1. Meat Don’t Fail Us Now 2. Steele Family Bbq 3. Butt First Bbq 4. Summer’s Time Bbq 5. Q’s Your Daddy 6. Habitual Smokers 7. Disco Balls 8. Pearl Snap’s Bbq 9. Sizzlin Bones
WHAT IS BANDIOLA SPICE?
BY DIONN LANTON
Michael Gochnour decided to take a leap of faith. With his great knowledge of food and spices he created Bandiola Spice company. Little did he know what great success he would have. Taking that risk and first steps of starting a business has been a dream come true. Bandiola Spice is a gourmet seasoning, spice and rub company that Michael started in Lincoln, Nebraska in March of 2009. He travelled all over the US to gain the knowledge of what award winning BBQ Chefs used and wanted in their seasonings and rubs. Through this research he has awesome endorsments not only from customers but from the professional industry such as the Kansas Pork Association, The Dutchess Cooks as well as other BBQ Professionals. Noted culinary
blogger Christo Gonzales whose blog ChezWhat? Was inducted in the Culinary Hall of Fame is a fan of Bandiola Spice as is Chef Judy ( Judy Gilliard) who hosts a nationally syndicated daily radio show covering a range of culinary topics, trends and is the author of ten cookbooks Bandiola spice is such a great company because Michael has been all over the country. As he states on his website www.BandiolaSpice.com. “ Seven countries and thousands of people”.
That’s the dedication he put forth to make sure his customers were receiving the best chicken, rib, popcorn, BBQ, pork, and steak spices and rubs. These products do not contain any preservatives or MSG and from the glowing endorsements I have seen, he has done as excellent job blending it all together to make the meat flavors POP. There are nine different flavors available: Pork, BBQ, popcorn, Rib, Mediterranean, Spicy #13, Chicken, Uncle Mike’s and
Steak. For those of you in the industry or wanting to be in the industry, Michael also has a private label program available. He works diligently with some of his customers to create their VERY OWN signature series of spices. If this is something you have been considering contact Michael directly. He would be delighted to work one on one with you to create a spice, a taste and a flavor that is uniquely your own. Bandiola Spice is sold locally in several retail stores and gourmet shops in Nebraska. They also are sold at Fireside in Augusta, Georgia and of course online at BandiolaSpice.com. If you would like your local market or shop anywhere in the US to carry Bandiola Spice, simply give them a nudge and request that they do so.
WWW.BQTIMES.COM
Hog Tied BBQ Third Place Overall
Charles Cameron Rocky Bluff BBQ was the winner of this CookShack JG1000
Page 18
The BBQ Times
August 2012
Dillard Bluegrass & Barbeque Festival • Dillard, GA August 3-4, 2012 • Kansas City Barbeque Society
Blitzkrieg BBQ
Quenut BBQ
Buttrub.com Jackʼs Old South
J & Jʼs Southern Smokers
Wooley Bully BBQ Mafia
From Page 19
Dale Wilson and Rob “Rub” Bagby
Tuffy Stone Cool Smoke
PHOTOS BY JAN WILSON
August 2012
The BBQ Times
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08/12
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The BBQ Times
August2012
Mountain High BBQ & Music Festival • Franklin, North Carolina August 10-11, 2012 • Kansas City Barbeque Society
PHOTOS BY AUDREY EVANS
August 2012
The BBQ Times
Page 21
Page 22
August 2012
The BBQ Times
CLASSIFIEDS
Pirate 50 Custom Artwork Custom Trophies Team Logo Signs Logo Lazy Susan’s
Any Fish You Wish!
727-215-4631
Dale Wilson pirate50@ frontier.com Murphy, NC www.facebook.com / Pirate50Artwork
FLORIDA
16 ft. Gator Tail Trailer insulated with A/C, Indoor / Outdoor Carpet, Electric outlets inside and out, MUCH better than being under a pop-up. ONLY $4500. Call Larry Johns @ 386-867-1624 or E-mail ljsmokin@gmail.com
Shower, Stove, Microwave, Plenty Of Storage A/C And Heat 12 Ft. Cargo Area built into a prep kitchen with large stainless sink with drain board with hot water, 2 Stainless Prep Tables, Storage Cabinets, Framed insulated wall with door in back to close you off from outside, Stereo With Speakers Inside And Out, Outside Led Lighting Heavy Duty Ramp For Cooker, A/C in back area as well. ONLY $8500! Call Larry Johns @ 386-867-1624 or Email ljsmokin@gmail.com
2004 Cargo Express Toy Hauler Set Up For Competition BBQ! 14 Ft. Living Quarters has 2 Beds , Bathroom with Full
COMPETITION SEASONINGS, SAUCES AND INJECTION
GEORGIA COMPETITION BBQ TRAILER FOR SALE: 26’ enclosed trailer, Full size Refrigerator, Two Bowl sink, hot water heater , A/ C, storage room, Sat Dish, 5500 generator. Took the Stump Classics out of the back. Price for trailer NOW $3800.00. Getting it cleaned out now. Call Danny Evans 478-808-2708 Stumps Classic. Just removed from trailer listed above. As is cleaned $2800.00 Freshly painted $3250.00 Call Danny Evans 478-808-2708
October 26-27, 2012 BabyLand General® Hospital Cleveland, GA Over $10,000 In Prize Money! KCBS Sanctioned GBC Qualifier For more information on participating in this contest, call 706-809-0139. Or Visit:
www.hillbillyhogbbq.com
THERE IS AD SPACE AVAILABLE ON THIS PAGE, CHECK IT OUT: Classified Line Ad:
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August 2012
The BBQ Times
Calendar of Events
Kansas City Barbeque Society
August 31-September 1, 2012 Smoke on the Beach Myrtle Beach, SC STATE CHAMPIONSHIP Contact: Kenny Craven Phone: 843-296-5500. Email: kgcraven113@aol.com September 7-8, 2012 International Goat Days Festival BBQ Bash Millington, TN STATE CHAMPIONSHIP Contact: Denise Sigler Phone: 901-494-6141. Email: denisnd6@aol.com September 7-8, 2012 Hay Capital BBQ Cook-Off Yates Center, KS STATE CHAMPIONSHIP Contact: Ron Venus Phone: 620625-2233. rev48@yahoo.com September 7-8, 2012 8th Annual Recovery Fest & 3rd Annual BBQ Cook-Off Richmond, VA STATE CHAMPIONSHIP Contact: Honesty Liller Phone: 804-249-1845. Email: honestyb@mcshin.org September 7-8, 2012 Bands & BBQ at the Point Carrollton, KY STATE CHAMPIONSHIP Contact: Rhonda Riley Phone: 502-732-7036. Fax: 502-732-7126. rhonda@carrolltontourism.com September 7-8, 2012 Jug Tavern Festival (GBC Qualifier) Winder, GA STATE CHAMPIONSHIP Contact: Gloria Andrews Phone: 678-425-6811. gloria.andrews@cityofwinder.com September 7-8, 2012 Cookeville Cookoff Cookeville, TN STATE CHAMPIONSHIP Contact: Melinda Keifer Phone: 931-260-5240. mkeifer@cookeville-tn.org
September 14-15,2012 Cherokee Strip Cook-Off Ponca City, OK STATE CHAMPIONSHIP Contact: Karen Hoogendoorn Phone: 580-765-2281. k_ hoogendoorn@cookshack.com September 14-15,2012 Atlanta BBQ Festival (GBC Qualifier) Atlanta, GA STATE CHAMPIONSHIP Contact: Bob Herndon Phone: 404-406-1403. atlbbqclub1@gmail.com
September 14-15,2012 Battle of the Brisket Mission, KS STATE CHAMPIONSHIP Contact: Christy Humerickhouse Phone: 913-722-8210. chumerickhouse@missionks.org September 14-15,2012 18th Annual Decatur Jaycees Riverfest Decatur, AL STATE CHAMPIONSHIP Contact: Ken Hess Phone: 813431-9928. hessken@hotmail.com September 14-15,2012 Sam’s Club National BBQ Tour (Regional) Chesapeake, VA Contact: KCBS OFFICE Phone: 800-963-5227. September 21-22, 2012 Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic Salisbury, NC STATE CHAMPIONSHIP Contact: Gary Moss Phone: 704-202-8712. Fax: 704-638-6049. garymoss@windstream.net September 21-22, 2012 Smokin’ on the Track BBQ Shenandoah, VA Contact: Carey Verba Phone: 540-742-4110. crverba@yahoo.com September 28-29,2012 Smoke-N-Thunder BBQ Classic (GBC Qualifier) Rome, GA STATE CHAMPIONSHIP Contact: Jim Stancil Phone: 404-386-2531.
bareknucklesbbq@yahoo.com Contact: John Hale, 13 Windermere Bend Cartersville, GA 30120 Phone: 404-644-1213. Fax: 888-411-7637. jwhale3@comcast.net
Southern Barbecue Network August 31-September 1, 2012 Beach Boogie and BBQ 4017 Deville St Myrtle Beach, SC. 29577 Contact: Kenny Craven (843) 971-0131 September 7-8, 2012 Uniquely Union Union County Fair Grounds 126 Kirby Street. Union, SC. Contact David “Tubo” Owens @ 864-426-2174 or email: pignsmoke@yahoo.com September 14-15, 2012 Dorchester Shrine Club 2150 Beech Hill Rd. Summerville, SC. 29483 Contact: Charles Dangerfield Event Rep: Jim Harmon September 14-15, 2012 McCormick Children’s Home North Mine St. McCormick, SC. Contact: Brad Kay Event Rep: Al Werts (803) 3513253 October 5-6. 2012 Gaston Collard and BBQ Festival Gaston, South Carolina Contact: Gaston Town Hall @ 803-796-7725 October 19-20, 2012 Jamil Shriners BBQ Cookoff Columbia, South Carolina Visit www.sbbqn.com for more details.
South Carolina Barbeque Association September 1, 2012 Butts & Blue Grass BBQ Festival 256 Community Park Dr.
WWW.BQTIMES.COM
Page 23
Clover, SC 29710 Contact: Lisa Thornburg, 803-222-4949 buttsandbluegrassbbqfestival(at)y ahoo.com Marshals: Lake High lhigh1(at)sc.rr.com September 14-15, 2012 South Carolina Tobacco Festival BBQ Lake City, SC Contact: Greg Moore, 843-5980692 or visit: www.lakecitysc.org September 21-22 , 2012 City of Mauldin’s Family Festival and BBQ Throwdown 211 Fowler Road Mauldin, SC 29662 Contact: Julia Monson 864-335-4857 jmonson(at)mauldinrecreation.com September 21-22, 2012 Greenway Barbeque and Bluegrass Ann Springs Close Greenway Fort Mill, SC Contact: Bill Steele, 803-547-1138 billsteele(at)leroysprings.com September 21-22, 2012 Smoke on the Water 300 Senate St Columbia, SC 29201 Contact: Dupre Percival 803-351-1786 Dupre(at)302artisans.com Marshal: Morrey Thomas
October 5-6, 2012 Edgefield’s Heritage Festival Oakley Park located at the intersection of highways 25 and 23, downtown Edgefield, SC Contact: Joel Jolley 803-637-1900 Marshal: Michael Jones w14mlj(at)yahoo.com eheritagefest(at)yahoo.com October 19-20, 2012 Hook and Cook Festival Jackson, SC 29831 Contact: Lynn Sullivan 803-471-9778 Cell 803-645-0268 lynnrsullivan(at)gmail.com Marshal: Michael Jones w14mlj(at)yahoo.com
Calendar of Events Continued From Page 2
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August 2012
The BBQ Times
Norfolk Southern 1926 Pullman Passenger Exhibit Car on site Saturday. “A Virtual Freight Train” Part of the Norfolk Southern 40th Anniversary Tour
$3,000
Grand Champion Payout
Winner gets an Invite to the World Food Championship in Las Vegas!
Food Vendors
Uncle Earl & Friends LIVE MUSIC Friday 8-11PM
Model Railroads on Display at Passenger Depot
Children’s Games and Play Area
Trophies by Pirate 50 Artwork
Arts and Crafts Vendors
“Cruise In” with local car enthusiast Saturday AM
For more information call Fort Valley Main Street
The 7th Annual ComSouth Hambone Jam is currently accepting vendor applications, cook-team applications, judges applications and sponsorships. Visit www.comsouthhambonejam.com for applications or call 478-825-5986 if you are interested in sponosorship opportunities.
478-825-5986