111513bqtimes by Kristen Berryhill

The BBQ Times “Smokin’ off the Press”

Making BBQ dreams become a Realit�

Volume 4 • Number 12

Jack Daniels Special Section

ID INS

Inside this Edition 28 Pages

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Audrey Evans.................4 Famous Dave.................6 Backyard BBQ ...............7 Subscribe to Us!.............8 World Food..................12 Big Pig Jig....................14 Deep Roots Festival.....16 Jesup, GA - FBA...........12 Classiﬁeds...................27

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November 2013

place brisket. ply dream of making it to, After winning Reserve not even contemplating the Grand Champion, Killer fact they could take home B’s moved on to the next $50,000 when the day is round of the Sam’s Club over. Killer B’s kept with National BBQ Tour in Hen- their consistency factor and dersonville, Tennessee. This it paid off. With a fifth place time, the Burg’s finished chicken, an eleventh place with a sixth place chicken, pork ribs, eighth place pork fifth place pork ribs, twenty and fifth place brisket Jim eighth place pork and fourth and Jan Burg were the last to place brisket. Not as great of hear their name called for the a finish as they hoped, but day, winning Grand Chamit still gave them a seventh pion and that whopping place finish overall, moving $50,000 which no doubt had on to the next round of the to make the drive back to tour in Bentonville, Arkan- Georgia a little better. sas. The kicker to this story is Not only was Bentonville, that’s not all the Burg’s have Arkansas the next stop of the managed to list on accolades tour it was the final stop. A this year. The list of goals Jim and Jan Burg of Killer Bʼs BBQ win Grand Champion at the Samʼs Club Nationstop that many teams simSee BBQ Dreams Page 2 al BBQ Tour. This dou has made many BBQ dreams become a reality this year. B’s BBQ. The Burg’s live in year with just By Audrey Evans Evans, Georgia, which is not a few missions Editor & Publisher to far from Augusta where in mind, but not It depends when you came Jan owns and operates Jan- really thinking into the competition BBQ wiches restaurant. Jim is a they would be world and possibly what assolandscape architect and also possible to acciations you cook, but I am alhas a radio show with BBQ complish in one most positive you have heard Superstars you might be fa- year and boy the name Killer B’s if you are were they wrong. miliar with as well. a competition cook. June 1, 2013 in A very familiar thing you Jim and Jan Burg, a husband N. Charleston, hear in BBQ is how friendand wife team which make up what everyone knows as Killer ly, open, honest and caring South Carolina folks are and this couple was the first part are no different. Visit their of making this Facebook page and you will dream come true find friends congratulating when they won them and thanking them in Reserve Grand the same post. From per- Champion with sonal experience I can tell a second place you, you won’t meet a finer chicken, fourth team when it comes to hos- place pork ribs, fourth place pork pitality. eleventh Darren and Sherry Warth win the 2013 Kingsford Invitational Killer B’s BBQ set out this and Cup, a definite BBQ dream that was turned into reality.

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BBQ Dreams PAGE 2

they had set went on to list, qualifying and cooking at the Jack Daniel’s Invitational competition, wining the Banjo-B-Que in Evans, Georgia (their home town of course) and to take the honors at the Boss Hog State Championship in Waynesboro, Georgia where they ﬁrst made their debut to cook in a contest back in 2009. The fact of the matter is Jim and Jan have come a

THE BBQ TIMES newspaper how she felt about the cook year Continued from page 1 and she replied, “It’s an long way on that list since cheesecake to take the win. amazing accomplish2009. After winning the Add in the fact that in ment. When you start Sam’s Club Tour this year, Spring of 2013, the Burg’s off at the bottom like we they also made the trek to took the final walk at the did and see how far Jim Lynchburg, Tennessee for Banjo-B-Que in their home- as come in his cooking the 25th Annual Jack Dan- town and they also took and how many people iels Invitational that they the ride in the famous Mer- think he is an awesome qualified for and walked the cury Cougar in May at the pit-master, going from stage. In the Cook’s Choice Waynesboro, Georgia Boss one extreme to the other category Jan presented her Hog Cook-off; then you and knowing that all seafood au gratin and took have what Jim called, “A that hard work has paid off for him this year.’’ home first place as well phenomenal year”. “It’s a lot of hard as Best Dessert where she Jan was asked in an inwork. It was a lot of turned in her apple caramel terview by their hometown blood sweat and tears.” Darren & Sherry Warth Another team out to make dreams a reality for the 2013 season, is no other than Darren Warth and his wife Sherry. You might remember them from the October front page where their names were listed wrong, but that needs to be the least of what you remember. Darren and Sherry started out in 2006 doing competi-

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Merry Christmas to everyone!

NOVEMBER 2013

BBQ Times File Photo

Jim and Jan Burg take a ride around in the famous Mercury Cougar this past May at the Boss Hog Cook-off in Waynesboro, Georgia after winning Grand. tion and caterings. By 2009, basis. Friendly competition is they had partnered with Chef what BBQ is all about, right? Shad Kirton and his wife AnNow, back up to speed in gie and opened two restaurant 2013, Darren and Sherry not locations in Des Moines. In only won Grand Champion 2010 Shad and Angie were of the American Royal Open named BBQ Pitmasters (A Boy Competition taking home and His BBQ) and they opened $12,500 in prize money, $5,000 Smokey D’s 400-seat restaurant in bonus Kingsford prize monon Des Moines’ North Side. ey and invitations to the most Both Shad and Darren compete prestigious of competitions. against each other on the BBQ They competed in The Sam’s Circuit but still manage to run Club National Tour October restaurants together on a daily 19, 2013, The Kingsford

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Call Audrey at: 478-218-2333 or email to: aevans@bqtimes.com

NOVEMBER 2013

BBQ Times File Photo/ Chis Mullins

Darren & Sherry Warth take team Smokey Dʼs to win Grand Champion at the American Royal Open in October 2013. Invitational November 9, and and moving on to the next round they have a invitation to the 2014 of competition in Midwest City, Jack Daniel’s World Champion- Oklahoma October 12, 2013. ship Invitational in Lynchburg In Oklahoma, the Warth’s finand the 2014 Houston Livestock ished with a first place chicken, BBQ. seventeenth place pork ribs, sevThe Sam’s Club National BBQ enteenth in pork and second place Tour started for Smokey D’s in in brisket which was just enough May at the contest in St. Charles, to hold on to Reserve Grand Missouri where Darren and Sher- Champion once again and move ry turned in an eleventh place on to Bentonville, Arkansas for chicken, a second place pork the final round. ribs, sixth place pork and first Once Smokey D’s BBQ Made place brisket taking home the it to Bentonville, the chase was Reserve Grand Champion finish back on and everything started

THE BBQ TIMES fresh. The Warth’s continue to follow their managed a eighth dreams and push for a realplace chicken fin- ity win, they competed in ish, first place in The Kingsford Invitational pork ribs, thir- on Veterans Day weekend. teenth in pork, and This competition consisted a forty fifth place of eight teams, (Across the brisket. Coming Track Cook- Off Team, out of the brisket Sweet Swine O’ Mine, Pork calls and moving & Mindy, Pellet Envy, 3 into overall, you Eyz BBQ, Iowa’s Smokey could start to see D’s BBQ, Cook Smoke and the calculations Queology) who all won running through their entry from a major win everyone’s brain. in 2013. Darren and Sherry I don’t believe that received their entry from the Darren and Sherry Grand Championship win at had any idea they were a mere seven points away from Jim and Jan Burg with team Killer B’s meaning they would take home Reserve Grand Champion once again for the 2013 BBQ season and a winning prize combination adding up to $30,000 for the husband and wife team. As the Warth’s

the American Royal Open Competition in early October. Beginning on Friday, contestants competed in a One Bite Challenge presented by Wal-Mart in which contestants were given Wal-Mart USDA Choice Premium Steaks and only one hour to prepare one single bite size serving of their original steak recipe but only using ﬁve ingredients or less. Saturday was the big competition boasting a $50,000 Grand Prize and the Warth’s took

PAGE 3 home ﬁrst place in Brisket earning them a seat as the ﬁnal three. In the end, Darren and Sherry pulled it out one more time for the 2013 BBQ Season and won Grand Prize of the giant Kingsford cup, the Kingsford Invitational Championship ring and a check for $50,000. “What an incredible feeling this has been competing with the best of the best!!! So surreal!!!! I can’t even describe this amazing feeling!!!” Darren Warth stated after the win.

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PAGE 4

THE BBQ TIMES

Thankful? Why Yes, I am!

Audrey Evans Editor & Publisher

aevans@sunmulti.com aevans@bqtimes.com

Since it is only a week or so away, I ﬁnd it appro-

priate to write a column on Thanksgiving. The fact of the matter is, everyday we should be thankful for the blessings God bestows upon us; but we don’t. We get tied up with work, frustrated with our families and go on our day to day routine. Then comes the holidays and everyone decides to be thankful. That philosophy really doesn’t make much since to me, as guilty as I may be from time to time. As busy as I may get throughout the year, I try to daily take a step back to remind myself and thank the Lord what I have to be thankful for and now

I am going to share a few of those with you. 1. MY FAITH – We don’t always act, talk or see things like we should, but no matter what the circumstances, God gives us an unbounded amount of forgiveness so that we may make it through our lives the way he sees ﬁt. 2. MY FAMILY – I think this goes for everyone, in their own family but who knows what I would do without them. My mom, my dad, my brother and the many others involved in my life they all have a special place for a special reason and for that I am thankful.

3. MY FRIENDS BBQ friends and non-BBQ friends. They all have a unique place in my heart and I know deep down they will not turn their back on me. They will be there until the end, no matter what. 4. MY ANIMALS - I have two dogs, Lexie Lou and Annie Mae. Lexie is a Pomeranian and Annie is a Lab. Hard headed they both are, truth is they have lived with me long enough I just have to blame the attitudes on myself. I wouldn’t trade my “children” for anything in this world. No matter how bad of a day I can face, they are there to great me with a

Viva Las Vegas - Florida Barbecue Style!

Dana Hillis Pitmaster Big Papa’s Country Kitchen

lighthousepointe@hotmail.com

The trip to Vegas this year turned out to be a serious BBQ adventure. First there was a contest in Laughlin, Nevada that turned out to be a whole lot of fun. Janet decided we would head out a day or two early. That worked out well because all her wheeling and dealing got us comped rooms and free

meals all over Vegas. We stayed the ﬁrst two nights at the Gold Coast which is a very comfortable and clean place to stay and the machines and poker games are loose enough to payout some. We could not have pulled this adventure off without some help from our friends. Lucas Hand provides us with cookers, Matt Murphy is there for any thing we need and Jim Elser’s brother, Jeff, was the logistics king. Jeff only has one issue and that is his desire to cross Lone Mountain highway as often as he can. Whiskey Bent, Sweet Smoke Q, Hot Wachulas, Wooley Bully’s and Big Papa’s all headed to the city that never sleeps and we all had a ball. Jeff Elser picked us up and drove every square inch of Vegas gathering all our shipments,

Editor & Publisher Audrey A. Evans Published by Double A Evans, LLC DBA The BBQ Times. Mailed Periodical Postage Permit Pending at Perry GA. 31069 The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333

special orders and everything we needed to compete. We drove to Laughlin and laughed the whole way there. We also noticed huge spiders on the side of the road. When you are traveling 65 miles an hour and you notice spiders on the side of the road you know they are big! Riverside Casino was a cool place to stay and Ronnie Cates and his family put on an awesome contest. Sweet Smoke, Hot wachulas and Big Papas were all next to each other with Whiskey Bent close by. We all had pretty good cooks with us all getting some calls. Whiskey bent got a good rib call, Sweet Smoke got 2 calls including a 5th in ribs and Hot Wachulas got a good pork call. Big Papas got a top 10 brisket and sauce but none of us had the big ﬁnish we were looking for so we all partyed down at the Riverside Casino and called this a warm up for the World Food Championships. The winners were a team out of California called the Pit Crew -Steve and Pam Wilson. They were proud winners of the Pickup from Findlay chevrolet. They had recently bought a new truck and were desperatly in need of a car instead and thru

some wheeling and dealing they traded the truck for a 2014 Camaro. Ronnie Cates and Findlay Chevy took good care of these folks. Ronnie you are a class act, my friend. So we packed up from Laughlin and headed back to Vegas with a stop along the highway to check out the little spiders. OH MY GOODNESS THEY ARE HUGE! We took a few pictures and I was glad to be back in the truck. We wheeled on in to the Orleans for another comped stay and prepared for the WFC. It was a plesure to run into Mike and Theresa Lake -Ocala folks by way of Tennessee. These are 2 hardworking BBQ people and you are comfortable knowing they are around. We checked into the EI Cortez Casino and hotel and this was going to be our BBQ home for the next 6 days. We walked onto Fremont street, met Mike Lake and happened to get 5 spots right in line so that all the Florida teams could hang out together. This turned out to be a good thing because we all worked together to keep a lot of “local” folks from joining our camp. I am glad Team Unknown was not on this trip -we could not have

wet kiss and guaranteed me a smile when I get home. 5. MY HEALTH - To me, this is one of the things more people take for granted that appreciate. I thank God everyday for my health. There are too many people out there who are struggling to stay alive battling cancer or any other disease possible. I know I am very fortunate for not only my health but also the health of my family and for that I am very thankful. 6. MY FREEDOM - That I can do what I love, and have the freedom to make my own decisions concerning my life. 7. BBQ - Yes, I will say I am thankful for BBQ. You see, if none of us liked BBQ I would not have a job. Even

afforded to feed all Dorseys new friends. There is a local sushi restaurant that a lot of the locals eat. It may have gone out of buisness due to a couple of vicious attacks by the dreaded, Hot Wasushi! This man can eat some sushi logs! The ﬁrst day we cooked a steak contest and a side dish contest. Although our Florida crew turned in some awesome entries, the judges did not agree. We had some stuffed jalapenos and cornbread casserole, lobster mac, bacon wrapped brussel sprouts and a crunchy mac and cheese but none of them were as good as the baked bean entry. Our steaks were all good, but none landed in the top 5. Now it was time to start ribs pork and brisket. Turn in times were 2:00, 2:30 and 3:00. These times were a little off from normal so everyone adjusted and started cooking. No one was DQ’ed and it was ﬁnally time for awards at the WFC. No one got a call in ribs, but we hit paydirt in pork. Wooley Bully was 3rd in the world in pork and Big Papa’s got 1st place pork. Whiskey Bent took 2nd in the world in Brisket. Now, the wait to see who made the top 10 and the worries that come along with it. We thought we had a chance but ended up 13th overall.

NOVEMBER 2013 though I am in the newspaper business, BBQ is what makes my business world go round and I have met some of the best people possible. Of Course there are many more things(I could probably ﬁll a book), but I am out of room AH HUM..DANA.. so i am going to cut it short. All I am really trying to say is I hope everyone has a wonderful Thanksgiving with your family. Be Thankful for every day and moment you have to be alive. Don’t miss these days with your family, they might not be here forever! I know the holidays sure make me miss the loved ones who aren’t around anymore. Until next month....Keep Rubbin’ Those Butts.

Whiskey Bent landed a 10th place and and Wooley Bully was 8th, so they both moved to the semiﬁnals. The top ten all had to cook an anything butt chef’s choice. Whiskey Bent cooked an awesome bison tri tip that was worthy of winning and the Wooley Bully team cooked the prettiest entry of all, a meatloaf that was down home good. We were all a little disappointed neither entry won but Chad and crew ended up 6th with Damons crew moving into 7th. We were truly proud of all the Florida teams and the spirit of the FBA was spread around the country. It was truly a FBA family affair all the way around. Mac was there, Connie and hobo, Marty and Karen, Gilbert, Frank and Sheila, Piro, Junior, Jeff, his 2 daughters, mom, Garrett, Jim, Matt (hot wasushi), Damon, Pops, Brad,Corree, the entire Whiskey Bent crew, Lucas, Matt and Margie and Audrey and I know I forgot someone! Thanks for everyones help and I cant wait till next year. What happens in Vegas stays in Vegas! I only wish everyones colds, pneumonia, and food poisoning would have stayed in Vegas!! It is good to be back in Florida.

NOVEMBER 2013

PAGE 5

THE BBQ TIMES

Georgia BBQ hits Hawkinsville & Richland

Danny Meadows President

Georgia BBQ Association dangerri@bellsouth.net Well we are thru our 2nd and 3rd month of the 20132014 Season. We start the second month of the season in Tennille GA with the Tennille BBQ Blast 18-19 Oct. It started out with the team

Cooking with Stump which is Walter “ Stump” McDowell and Ms Tab “Mama Stump” McDowell turning in a perfect 600 score in ribs in the preliminary round. Stump was sure happy with Mama Stump’s rib’s. In loin preliminary round it was Sauced Hog Smoke Shack , Sweats BBQ , Engine # 2 BBQ , Just Smokin Around 4th and TC’s BBQ 5th. In Pulled Pork it was Just Smokin Around , Cooking With Stump, Sweats BBQ, ET’s BBQ 4th and TC’s BBQ 5th. In Ribs it was Cooking With Stump , Sweats BBQ , Ivey Rack and Q , Engine # 2 4th and Just Smokin Around 5th. When the smoke cleared in the ﬁnals it was Sauced Hog Smoke Shack with the First place in Pork Loin, Sweats

BBQ in 2nd and Engine # 2 in 3rd. In Pulled Pork it was Just Smokin Around in 1st, Cooking with Stump 2nd and Sweats BBQ in 3rd. In Ribs it was Cooking with Stump 1st, Sweats BBQ 2nd and Ivey Rack and Q 3rd. As you can see there was only two teams to multi final Cooking with Stump twice and Sweats BBQ triple. Cooking with Stump wins the Grand with a 599.1 Rib and as you can figure it out with a triple final Sweats BBQ wins the Reserve Grand with a 2nd Loin, 3rd Pork and a 2nd Rib. We move next to Hawkinsville GA for the Hawkinsville Harvest Fest Pigs and Produce 25-26 Oct. Last year at the Hawkinsville Harvest Fest Pigs and Produce contest we had the Father vs Son

ple look at God as a “tow truck”. You never think of tow trucks until you’re broken down in the middle of no-where on a rainy night on the highway. You make the call and wait for the tow truck which has become the most important thing in your life at that time. As soon as he un-hooks your car at the shop and drives away, you stop thinking about him. In fact, you’re glad he’s gone because now, you’re on the way to getting back on “your” journey. People haven’t changed and God’s word tells the same story of Israel treating God like a “tow truck”. What we need to do is pay attention to is how God responds. 11 So the LORD said to the children of Israel, “[Did I] not [deliver you] from the Egyptians and from the Amorites and from the people of Ammon and from the Philistines? 12 “Also the Sidonians and Amalekites and Maonites oppressed you; and you cried out to Me, and I delivered you from their hand. 13 “Yet

you have forsaken Me and served other gods. Therefore I will deliver you no more. 14 “Go and cry out to the gods which you have chosen; let them deliver you in your time of distress.” [Jdg 10:11-14 NKJV] God is jealous, He wants to be ﬁrst and foremost in our lives. His joy is through His children, those who have surrendered their lives to Him through Jesus Christ. God will take care of us, provide for us, comfort us and see us through everything this world can throw our way..... when He is ﬁrst. This scripture reminds us that if you’re serving other “gods”, why not turn to them when things get bad if they are worth so much of our time and attention. The answer is simple, they can’t help, only God can and too often, we take Him and His blessings for granted. God’s is worth everything you have to give Him: your time, attention, and complete focus,. Today would be a great day to Give it – ALL – to God. What are you waiting for?

Waiting on The Tow Truck

Jeff Petkevicius Pitmaster Give it To God yokedup@gmail.com Working for God is getting better and better all the time. The more I Give it to God, the more He reveals Himself to me and His plan for my life. I was talking to a new friend at the SHED during a recent competition and shared how fun it is to see, ﬁrst hand, God working. It’s like I have a sideline pass and get to watch an NFL game from ﬁeld level. You not only see and hear the action, but you can “feel” the action. Unfortunately, most peo-

cook off between Myron Mixion and His son Micheal. This year at the Fest we have some of the big names of BBQ cooking in the contest Jack’s Old South with Pit Master Myron Mixion, Ponderosa BBQ with Pit Master Big Moe Cason, Character’s Famous BBQ with Pit Master Micheal Character, and Cooking with Stump with Pit Master Walter “Stump” McDowell. In the Peliminary round in Pork Loin it was Jack’s Old South, Sauced Hog Smoke Shack, Comsouth High Tech, Character’s 4th and Ponderosa BBQ 5th. In Pulled Pork it was 92 BBQ, Smokin 42 BBQ, Kelvins BBQ, Cooking with Stump 4th and Jack’s Old South 5th. In Ribs it was Sauced Hog Smoke Shack, Jack’s Old South, Ponderosa BBQ, Smokin 42 BBQ 4th and Comsouth High Tech

5th. I n ﬁnals it was Jack’s Old South 1st, Sauced Hog Smoke Shack 2nd and Comsouth High Tech 3rd. In Pork it was 92 BBQ 1st , Smokin 42 BBQ 2nd and Kelvin’s BBQ 3rd. In Ribs it was Sauced Hog Smoke Shack 1st, Jack’s Old South 2nd and Ponderosa BBQ 3rd. In ﬁnals there was a tie for the Grand Champion with Jack’s Old South with a 599.1 and Sauced Hog Smoke Shack with a 599.1. It came down to a coin toss and Jack’s Old South won the coin toss and the Grand. Sauced Hog may have lost the coin toss but won the Reserve Grand. We had only one contest in November and it was in Richland Ga home of the Pig Fest CharBroil Challenge. In the preliminary round in Pork Loin it was Fiddlers BBQ, H & J Cooking, ET’S BBQ, Lightening Strike BBQ 4th

and Holy Smoke,LLC. In Pulled Pork it was Cooking with Stump, Bethel Smokers, Smokin 42 BBQ, ET’s BBQ 4th and Fiddlers BBQ 5th. In Ribs it was Bethel Smokers, 92 BBQ, Smokin J’s, Just Smokin Around BBQ 4th and Holy Smoke, LLC 5th. When the ﬁnals were over in Loin it was Fiddlers BBQ 1st, H & J Cooking Team 2nd and E T’s 3rd. In Pork it was Cooking with Stump 1st, Bethel Smokers 2nd and Smokin 42 BBQ 3rd. in Ribs it was Bethel Smokers 1st, 92 BBQ 2n and Smokin J’s 3rd. The Grand Champion was Fiddlers BBQ with a near perfect score of 599.7 in Loin. Bethel Smokers won the Reserve Grand. Our next contest will be the ﬁrst weekend in 6-7 December in Moultrie Ga.

Florida Barbecue Association President’s Message November 2013

Tony Wolfe, FBA President

I would like to thank Terry McKay for all he does for the FBA. He made the State Championship Banners for us this year and did an outstanding job! He is always there to support the organization and produces quality products. The Team of the Year contest for 2013 is very close this year! Jim Elser of Sweet Smoke Q and Matt Barber of Hot Walchula’s are almost neck and neck and keep

switching the lead back and forth. This may be the year that Big Papa has to give up the trophy again. Remember, the last event for the 2013 points race will be the Southern Pines Blues & BBQ in Perry, Florida in December. I would like to revisit the topic of communicating with organizers about attending their contests. I completely understand having to juggle commitments and ﬁnances

See Wolfe Page 7

ARE YOU LOOKING FOR A BBQ ASSOCIATION TO JOIN? CHECK OUT THESE WEBSITE LINKS:

ALABAMA BBQ ASSOCIATION: WWW.ALABAMABBQASSOCIATION.COM CENTRAL TEXAS BARBECUE ASSOCIATION: WWW.CTBABBQ.COM GEORGIA BBQ ASSOCIATION : WWW.BBQGA.ORG FLORIDA BBQ ASSOCIATION: WWW.FLBBQ.ORG INTERNATIONAL BBQ COOKERS ASSOCIATION: WWW.IBCABBQ.ORG KANSAS CITY BBQ SOCIETY: WWW.KCBS.US LONESTAR BBQ SOCIETY (TEXAS) : WWW.LONESTARBARBECUE.COM MEMPHIS BBQ NETWORK: WWW.MBNBBQ.COM MID ATLANTIC BBQ ASSOCIATION: WWW.MABBQA.COM NATIONAL BBQ ASSOCIATION: WWW.NBBQA.ORG THE NEW ENGLAND BBQ SOCIETY: WWW.NEBS.ORG SOUTH CAROLINA BBQ ASSOCIATION: WWW.SCBARBEQUE.COM TENNESSEE BBQ ASSOCIATION: WWW.TBABBQ.COM

PAGE 6

THE BBQ TIMES

NOVEMBER 2013

Toss the Turkey this Holiday Season

“Famous Dave” Anderson Columist

Today’s families are tossin’ the turkey ...from yesteryear’s traditional Thanksgiving turkey baked in the oven to smoked on the backyard grill. For years our family has been enjoying rotisserie chicken on the backyard grill. No more rubbery

1. Equipment: For the best tasting turkey ever, use a rotisserie charcoal grill. I love my Weber kettle with the rotisserie attach-

ment. It’s the best investment for enjoying great tasting turkeys, chickens, and roasts. 2. Salt Bath: First, I like to make a salt bath add a little hot sauce and marinate my turkey in the refrigerator overnight, which creates some amazing ﬂavor. I personally like using Frank’s Hot Sauce. 3. Seasoning: Rub your turkey down with some great seasonings. If you’re in a pinch and don’t have time or want to make your own, my Famous Dave’s Rib Rub is also amazing on turkey. 4. Grill: Turn your grill into a smoker by putting the coals around the edges with a water bath in the middle, and then some soaked hickory wood chips on top of the coals.

5. Water bath: the water bath under the turkey is what is going to keep the turkey moist. You’ll want to come back and check the water bath because you’ll probably need to add more water. 6. Temperature: the grill should be kept around 250 degrees. 7. Cooking Time: the turkey should be on the grill for about 4 hours, until it reaches an internal temperature of 165. 8. Rest: allow the turkey rest for at least 15 minutes before carving. This allows the heat and the juices to travel into the turkey. 9. Burst of Flavor: For that extra burst of ﬂavor, before you put the turkey on the grill, I like to put pats of butter all over under the skin.

with all of the trimmings, while others might want to try their hands at something new. For those among the latter group, the following recipe for “Winter-Stuffed

Pork Tenderloin,” from Laurey Masterton’s “The Fresh Honey Cookbook” (Storey Publishing), is sure to make a splash at your holiday dinner table this season.

up and lay them flat. Place each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound each piece of meat with a meat tenderizer until it is about 1/2-inch thick. Remove the top piece of plastic. 3. Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese. Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloins, continuing to push in any fruit or cheese that may fall out. 4. Preheat the oven to 450 F. 5. Heat the oil in a large skillet over medium-high heat. Sear the tied tenderloins, turning as each side is browned. Be careful when searing the open

chicken skin and dried out meat. The rotisserie, charcoal, and water bath produce the most crisp, ﬂavorful skin on the outside while embracing tender juicy meat on the inside. Once you taste turkey rotisseried on a smoky charcoal grill... you’ll never be satisﬁed with it baked in the oven! Which brings us to this year’s Thanksgiving...if you want to enjoy the best tasting Turkey ever! ...you’ll want to follow these 9 steps to making the most delicious juicy Thanksgiving turkey that will have your family marveling at your new found cooking skills ...and that’s guaranteed!

FAMOUS DAVE’S SALT BATH FOR TURKEY 1 gallon vegetable stock 1 gallon chicken stock 1 cup kosher salt 1 cup brown sugar 2 Tablespoons hot sauce

In a large stockpot or container, combine ingredients and stir until the salt and sugar are dissolved. Immerse turkey in salt bath, cover and refrigerate overnight.

A less traditional yet tasty take on a Thanksgiving dinner Special from Metro Creative Connection

Holiday dinners vary from household to household. Some might prefer a traditional meal of turkey

WINTER FRUIT STUFFED PORK TENDERLOIN Serves 8

1/2 cup dried apricots 1/2 cup dried cherries 1/2 cup dried figs 2 pork tenderloins (about 3 pounds total) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup crumbled blue cheese 2 tablespoons extra-virgin olive oil 4 tablespoons butter 1/4 cup honey, preferably sourwood honey 1. Mince the apricots, cherries and figs by hand or in a food processor. 2. Slice the tenderloins lengthwise, almost all the way through. Open them

side, as some fruit and cheese might fall out. You are just trying to seal in the meat juices, not trying to cook the pork all the way through. 6. Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 seconds, or until the butter is melted. Drizzle the butter over the tenderloins. 7. Place the tenderloins on a baking sheet. Bake for

15 to 20 minutes, or until the meat reaches an internal temperature of 150 F. Remove the baking sheet and allow the tenderloins to sit for at least 10 minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter. 8. Snip off and discard the strings. Slice the pork into 1-inch-thick pieces and serve.

Wishing a Happy Thanksgiving to you & your family! The BBQ Times Don’t Forget: You Can Submit your favorite recipes to be on this page each month. We love our readers input.

NOVEMBER 2013

THE BBQ TIMES

Now that’s using your gourd

Brandt Haney Backyard BBQ Studs Columist

One thing I love about the fall is we are ﬁrmly in the best time of the year for eating and for me that begins with Halloween pumpkins. Aside from having fun carving the pumpkins with the kids, I enjoy cleaning out the seeds and putting them on the smoker with some seasoned salt to create a great snack for days to come. The fall also brings cooler

weather and with it the perfect opportunity for soup which is one of my favorite lunch meals. I started thinking about and looking online at pumpkin soup recipes and became intrigued. I had never had pumpkin soup but the recipes I had reviewed appealed to me. While pondering the idea I was preparing the seeds for the smoker and then it hit me. Why not step the soup idea up a notch and make Smoked Pumpkin Soup! The smoker was already going to be running and we had several small sugar pumpkins that my wife planned to cook down for pies. I asked if she would mind my snagging a couple, to which she kindly obliged and I was off and running. I was really excited about the prospect of cooking the pumpkins on the smoker. I had never really smoked anything used for a meal that did not entail a meat of some sort so this

WolfeContinued from page 5 to attend contests, but I also understand the difficulties the organizers are facing. It is very difficult to plan a contest and then have just a few teams commit to being there. So many organizers are expressing concerns about the delays in team sign-up. This is in turn, makes it difficult for organizers to confirm judges. Every effort is made to ensure we have enough certified judges for each event, but when a contest gets an onslaught of last minute teams, it makes it more difficult to secure the correct number of judges. Teams - PLEASE communicate with the organizers so they can plan accordingly. Many will accept a deposit or be willing to hold a place for you if you just talk to them! Of course, that means please do not commit and then make a habit of backing out (not that this is happening, just being proactive). Judges, if you are not going to be able to attend an event, PLEASE let the organizer know as soon as possible. He/she will then let the reps know and will pull a judge from the waiting list. Please do not just send someone in your place without talking to the organizer. Most of the time there is an extensive waiting list of judges that would like to be utilized. The key is good commu-

was all new territory for me. I do love trying new things on the smoker and seeing how the family reacts to the end product. After ﬁring up the smoker I weighed out two pumpkins totaling 5 pounds, quartered them and cleaned them out, retaining the seeds for smoking of course. When the smoker was holding about 250 degrees I tossed on a couple of wood chunks and we were ready for the pumpkins. I placed the eight quarters that I had skin side down and closed the lid. The normal recipe called for cooking the pumpkins at 300 degrees for about 90 minutes but I am so comfortable with holding the heat on my smoker at 250 that I decided to keep it at 250 degrees and just go longer. Once the pumpkins had been on the smoker for an hour I rotated the pumpkins around to ensure even cooking. At two hours I checked to see

nication. I understand there have been some glitches with the online listing of judges and we are working to address this. Be patient and keep on being the best judges out there! The Celebrate Last Year party for 2013 will be held at the Ft. Pierce Cowboy’s Contest. Jim McCoin has graciously agreed to cater the event. We can look forward to Southern Fried Fish, hush puppies, corn, and other side dishes. It is sure to be a feast! To help ensure we have enough food, we will be doing an RSVP and a nominal fee of $5 to attend the party. An announcement will be made on the website when the window for making your reservation opens. We would love to see you all there! We will be having the dinner earlier this year so that the teams can get back to their sites and prepare for the event. The 2014 FBA calendar should be going to print within the next month. I would like to thank Connie Washam for all her hard work to produce the calendar. This is a member driven calendar so don’t forget to take pictures at all the events. We will start collecting pictures again soon! Just remember to indicate the event when you send in your pictures.

if they were fork tender yet and they were close but I elected to go another fifteen minutes just to make certain they were soft enough. I was letting the pumpkins cool and prepared the rest of the ingredients for the soup. The aroma of smoke filled the air and I could tell my tasted buds were going into hyper drive. I then proceeded to scoop the flesh off the pumpkin quarters away from the skin and reserved the flesh in a bowl. Once the rest of the ingredients were ready I added the pumpkin and cooked it per the directions. Once cooked, I used an immersion blender to smooth out the soup and we were ready to eat. We served our soup in mugs with sandwiches on the side. Now I have two children, one girl and one boy. As they sat at the table my wife and I were given a quizzical look from my son. He being the picky eater of the family asked what exactly we were having and we replied soup. He then asked what kind of soup to which we replied the soup “dad” just cooked. He carefully eyed it not quite sure what to make of it. We said grace and I quickly grabbed a spoon to see exactly how my new creation would taste. To my happy surprise I found it delightful. The soup has a nice body to it but is not too creamy and the smoke really

adds a unique dimension to the ﬂavor of the pumpkin. My wife approved, my daughter the self proclaimed bbq judge of the family approved, and my son...well he ate about half, said it was good but he was full. Three out of four stars I guess. So if you get the hankering for something a little different and have some pumpkins you can use I suggest you give this a try. Campbell’s had it right when they coined the phrase soup is good food.

SMOKED PUMPKIN SOUP RECIPE

5 pounds sugar pumpkins 2 TBSP butter 1 onion 3 cloves minced garlic 1 TBSP brown sugar 1 tsp paprika 1⁄4 tsp cinnamon 1/8 tsp fresh ground nutmeg 1/8 tsp allspice 1/8 tsp ground ginger 1⁄2 Cup apple cider 5 Cups low sodium vegetable stock Salt and pepper to taste Quarter and clean the

PAGE 7

pumpkin of all seeds and fibers. Smoke the pumpkins, skin side down, at 250 degrees until fork tender (approximately 2 to 2 1⁄2 hours). While the pumpkins are cooking melt the butter in a large sauce pan over medium heat. Saute onions and garlic until translucent but not turning color. Stir in the brown sugar, paprika, cinnamon, nutmeg, allspice and ginger. Once combined add apple cider and simmer for 40 minutes. Once cooked, use and immersion blender and blend until smooth. Add salt and pepper to taste. Now this is how I prepared my soup. If you want to make it a little silky try adding a tablespoon of heavy cream to each serving, or kick it up a notch with a pinch of cayenne pepper for a spicy version.

PAGE 8

NOVEMBER 2013

THE BBQ TIMES

Cleveland Octoberfest • Cleveland, Mississippi Q-City Charlotte BBQ Championship

October 19, 2013 • Charlotte, North Carolina Grand Champion • Ranucci’s Big Butt BBQ

October 12, 2013 • Memphis BBQ Network Grand Champion • Boars Night Out

WHOLE HOG: 1. Boars Night Out 2. Victory Lane BBQ 3. Ubon’s The Champion’s Choice 4. Diamond D Cooking Team

1. 2. 3. 4.

SHOULDER: 1. Burned At The Steak 1. Ubon’s The Champion’s Choice 3. Pork Me Baby 4. Fat Side Up

SHOULDER: 1. Ranucci’s Big Butt BBQ 2. Cookin Contractors 3. Smokin’ Good BBQ 4. Muck’s Barbeque

RIBS: 1. Boars Night Out 2. Victory Lane BBQ 3. Chimneyville Smokehouse BBQ 4. Diamond D Cooking Team

RIBS: 1. Ranucci’s Big Butt BBQ 2. Bubbajack’s 3. Ernie’s BBQ 4. Kings Cooking Team

WHOLE HOG: Kings Cooking Team Ranucci’s Big Butt BBQ Sauceman’s BBQ Blackjack Barbecue

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PAGE 9

THE BBQ TIMES

Hot Wachula’s heats up Naples, Florida By Audrey Evans Editor & Publisher

NAPLES, FLORIDA – OCTOBER 19, 2013 - Matt Barber, head cook of Hot Wachula’s was on a mission when he pulled into Naples, FL at The Big Swamp Smoke Off October 18, 2013. With twenty-two teams competing, Matt cooked an outstanding cook turning in a first place in chicken, first place in pork, tenth in ribs and a third in pork landing him Grand Champion. Reserve Champion went home with Big Papa’s Country Kitchen, under the direction of Dana Hillis aka Big Papa. Cooking in his hometown, he finished in the top ten each category with fifth in chicken, sixth in ribs, fourth in pork and second in brisket. Matt Daddy’s BBQ out

of Minneloa, Florida took home first place in Ribs landing fifth overall; while Swino’s out of Lakeland, Florida took home first place brisket and ended sixth. Sweet Smoke Q’s head cook Jim Elser finished third overall with a consistent cook turning in seventh place chicken, fourth place ribs, second place pork and eighth place brisket. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.

CHICKEN:

Hot Wachula’s 197.61666 Pharter Starter BBQ 195.53332 Swinos 194.31667 Fancy Pants BBQ 194.05001 Big Papa’s Country 191.28333 Team Unknown BBQ 189.10000 Sweet Smoke Q 188.38332 Smokin Flames BBQ 185.61667 Matt Daddy’s BBQ 185.13334 Two Crackers Cook 184.81667

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Matt Daddy’s BBQ 198.54998 Blitzkrieg BBQ 193.58334 Cedar Creek BBQ 193.13333 Sweet Smoke Q 192.16666 Stoked on Smoke 189.60001 Big Papa’s Country 189.06667 Barn Goddess BBQ 188.40000 Fancy Pants BBQ 188.18333 Team Unknown BBQ 187.71667 Hot Wachula’s 187.16667

RIBS:

OVERALL

Hot Wachula’s Big Papa’s Country Kitchen Sweet Smoke Q Cedar Creek BBQ Matt Daddy’s BBQ Swinos Bar-B-Que This Team Unknown BBQ Fancy Pants BBQ Smokin Flames BBQ Two Crackers Cooking Florida Skin-n-Bones Whiskey Bent BBQ Blitzkrieg BBQ Barn Goddess BBQ Pharter Starter BBQ Rub It Right BBQ Second Star BBQ All Out Bar B Que Smoke Shack Stoked on Smoke Smoking R’s

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Hot Wachulaʼs Grand Champion

Smokerʼs Wild Backyard Grand Champion

Swinoʼs First Place Brisket 1. 2. 3. 4. 5.

Big Papaʼs Country Kitchen Reserve Grand

Matt Daddʼs BBQ First Place Ribs

BACKYARD:

Smoker’s Wild Smokin’ Butts BBQ Third Generation BBQ Smokin’ Stoney Always Smokin’

PORK:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Hot Wachula’s Sweet Smoke Q Cedar Creek BBQ Big Papa’s Country Whiskey Bent BBQ Bar-B-Que This Two Crackers Cook Matt Daddy’s BBQ Stoked on Smoke Fancy Pants BBQ

196.45000 194.83332 194.08333 193.63332 193.38333 192.93333 192.66666 192.20000 191.01667 188.31667

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Swinos 195.50000 Big Papa’s Country 194.36666 Hot Wachula’s 194.31666 Cedar Creek BBQ 191.90000 Team Unknown BBQ 191.03333 Bar-B-Que This 190.98334 Smokin Flames BBQ 190.29999 Sweet Smoke Q 189.61667 Rub It Right BBQ 185.55001 Whiskey Bent BBQ 184.15000

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NOVEMBER 2013

THE BBQ TIMES

Jack’s Old South wins Grand In Hawkinsville By Jim Sewell Vice-President GBA

H AW K I N S V I L L E , GEORGIA - OCTOBER 25, 2013 - Some of the top names in the world of competition BBQ turned out for the Hawkinsville Harvest Festival Pigs & Produce BBQ Cook Off, but the regulars on the Georgia Barbecue Association circuit were up for the challenge. When the smoke settled, the Grand Championship had to be de-

cided by a coin toss. Jack’s Old South scored a near perfect 599.1 in the Pork Loin finals. That was matched by Sauced Hogs Smoke Shack’s final Rib entry. The GBA officials compared the scores thru the tiebreaker procedure and the two teams matched up exactly. That left it up to a coin toss and the winning-est man in BBQ walked last once again. Myron Mixon actually got his winning ways

started in Hawkinsville. In 1996, Hawkinsville hosted a Memphis in May BBQ contest & Mixon won his very ﬁrst Grand Championship at that event. Sauced Hogs Smoke Shack may have come out on the wrong end of the coin toss, but the team’s strong showing across the three GBA categories secured the Reserve Grand Championship. The team made ﬁnals both Ribs & Pork Loin.

Are you involved in a BBQ Competition coming up? Are you looking for ways to get your information out? Contact The BBQ Times and ask about our competition pricing for advertising. We guarantee we have something within your committeeʼs budget to help you spread the word about your great event! Our job is to help you promote your event and the great cook teams who participate.

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Jack’s Old South score of 599.1 in Pork Loin topped the category. Sauced Hogs Smoke shack ﬁnished second with ComSouth High Tech Smokers ﬁnishing third. BBQ Pitmaster’s star, Michael Character of Character’s Famous BBQ from Adairsville, GA, captured 4th place. Another BBQ Pitmaster’s alum, Moe Cason of Ponderosa BBQ, took 5th place. In Pulled Pork, 92 BBQ in

just their 3rd GBA contest, beat out all the big names & seasoned vets to capture their ﬁrst category win. Smokin 42 BBQ was the runner up. Kelvin’s BBQ took third place. Cooking with Stump, another BBQ Pitmaster’s star, claimed 4th place. Jack’s Old South rounded out the top ﬁve. Sauced Hogs Smoke Shack racked up a near perfect score in the Ribs Finals to win the category over Jack’s Old South, second place, and Ponderosa BBQ, third place.

Smokin’ 42 BBQ came in 4th place with ComSouth High Tech Smokers claiming 5th place. The GBA thanks the Hawkinsville Downtown Development Authority for organizing a great contest and looks forward to returning to the Harvest Festival again next year.

NOVEMBER 2013

PAGE 11

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NOVEMBER 2013

THE BBQ TIMES

Bright Lights, Big City Barbecue: Las Vegas WFC Style By Audrey Evans Editor & Publisher

LAS VEGAS, NV - NOVEMBER 10,2013 - Over 400 competitors made their way to Las Vegas, Nevada to compete in seven different categories for a $300,000 prize purse in the World Food Championships. The 2013 World Food Championships took place on Fremont Street and hosted seven different food categories consisting of Burger, Dessert, Sandwich, Open Chili, Bacon, Recipe and Barbecue along with several other side competitions and round

eliminations. This event kicked off Wednesday evening with the Parade of Teams that ended at the Golden Nugget Swimming Pool and Outdoor area. The thrill of the Vegas strip spanned the room with different casino tables open as the large spreads of food and drinks were waiting to be enjoyed. Competitors from all events, countries and types enjoyed opening festivities as they listened to the words of Event Organizer Mike McCloud, Host / Celebrity Emcee Ben Vaughn and Mayor Carolyn Goodman of

Las Vegas. Thursday morning started to heat up as the World Barbecue Championship and Open Chili Championship competitors took the streets bright and early. These two competitions were the only two who had a three-day run at cooking. Starting on Thursday was turn ins of BBQ Side Dish and BBQ Rancher’s Reserve Categories. In each of these the dish to turn in was up to the head cook but they were required to use Rancher’s Reserve Top Sirloin for that category. Bo and Margo Richards from San Angelo, Texas took home ﬁrst place in the Racher’s Reserve Top Sirloin Category for their team Jack Wagon Grillers in the BBQ Competition. BO is an elevator mechanic and Margo is a elementary school teacher who started competing in 2010 and won

the State Grand Champion at the Texas Independence Day Cook Off March of 2013 to get their invitation to The World Food Championships. Team Hell Fire from Quebec City, Canada was made up of team members Jason Savage (Barbacoa Authentic Memphis BBQ Restaurant) and JP & Max Lavoie (BBQQuebec.com) took home the BBQ Side Dish prizes. Friday morning the pressure was on when it came to the BBQ Competition. Sixty-Six teams had traveled from all over the world for their chance to become the World Food Champion and better yet, the World BBQ Champion. Friday was most important because only those who ﬁnished in the top ten on Friday would move on to the Finals for BBQ on Saturday. Donny and Tracy Bray, from Bowling Green, Ken-

tucky wore the hats of success on Friday and took home Grand Champion of the KCBS World Food Championship – Barbecue Division with a score of 522.8684 cooking only the categories of Pork, Pork Ribs and Brisket. Warren County Pork Choppers finished with a third place pork rib entry, a twenty-place pork entry and a first place brisket entry. Insane Swine BBQ, Jared & Suzanne Huizenga earned their spot as Reserve Champion in this competition with thirty place pork ribs, fourth place in pork, and fourth place in Brisket. Also topping the charts in the BBQ competition on Friday were Joe Beland and his team Tippy Canoe BBQ Crew; Lee Ann Whippen and her daughter Brittany carried team Chicago Q to fourth place overall followed by Scott Smith with Que’n, Stew’n & Brew’n out of Cedartown, Georgia in fifth; The

Smoking Hills out of Overland Park, Kansas headed up by Loren & Cheryl Hill ﬁnished sixth and two points ahead of Rooftop Barbeque head cook Andy Allen from Lake Elsinore, California in seventh; Damon Wooley and his Wooley Bully BBQ Maﬁa from Live Oak, Florida landed eighth overall just two tenth of a point in front of Pitmaker BBQ Addiction head cook Victor Howard in ninth and Chad Ward’s Whiskey Bent BBQ from Lakeland, Florida closing out the top ten. After awards on Friday evening, all teams bustled to clean up and pack up, whether they were headed to reset for the top ten competition to start Saturday morning or if the road was over for the on the quest to The World Food Championships. Saturday morning rolled around and the tension was in the air. The top ten teams were lined up in their cook

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NOVEMBER 2013

THE BBQ TIMES Ortega and Skip Agness took the win with their smoked chicken halves. With this win in the Anything Butt BBQ Competition, Pitmaker BBQ Addiction advanced into the final stages of the World Food Championship to compete with the six other category champions on Sunday. When Victor heard his teams name called he was absolutely speechless, he dropped to his knees right there on stage and prayed thanks for his accomplishments. Top Ten Finalist for the World Food Championships Barbecue Divison which Once again, Pitmaker moved on to compete Saturday. L-R: Jared Huizenga, Loren Hill, Donny Bray, BBQ Addiction had to Victor Howard, Chad Ward, Lee Ann Whippen, Andy Allen, Scott Smith, Joe break down their cook site and move to the kitchen Beland and Damon Wooley. sites, ready to shop, and started, proteins were fea- along with Mike McCloud, area for the final competidecide what product their tured such as bison, chicken, Ben Vaughn and a represen- tion Sunday. They chose team would feature to turn duck, scallops, pork belly, tative from each team in the to cook Pork Ribs for their in on the Anything Butt cat- and even meatloaf. Teams top ten categories. As the people’s choice presentation egory. Although the BBQ spent the day working on judges critiqued every recipe dish, naming it “Rackin’ N meat (pork, brisket, ribs) making the best product that was turned in, the Pit- Rollin’ Ribs” and A slow were over on Friday, these possible all while being un- masters would stand aside, cooked Texas style Brisket top ten teams must com- der the constant pressure of contemplating on whether as their final judging dish. pete using a protein of any a TV camera. I guess it all their dish really was the ulti- Of all the seven presentations, the Rackin’ N Rollin’ kind that was not turned in serves as a test, if you want mate dish to do the job. In the end, Pitmaker BBQ Ribs dish beat out all conon Friday to see who would to be the best in the world. Saturday evening rolls Addiction a competition tenders to win the points for ultimately be the World Barbecue Champion and move around and awards start to BBQ team from North Hous- the Peoples Choice presentaon to the prestigious Final get kicking. Barbecue comes ton, Texas made up of Victor tion category going towards Table on Sunday. After the around and the guest judges Howard, George Shore, Joe the Grand Champion points cook’s meeting the clock make their way to the stage Limon, Juan Almaraz, Rick slide. The Brisket, if you are

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PAGE 13

Donny Bray of team Warren County Pork Choppers won Grand Champion of the KCBS BBQ Competition on Friday consisting of all three meat categories. L-R: Ben Vaughn, Bray, Troy Black and Mike McCloud. So of course, everyone wondering, ﬁnished second out of the seven ﬁnalist on wants to know what can Sunday afternoon taking beat BBQ in the World Food Pitmaker BBQ Addiction Championships – Dave ElCompetition Cook Team to liot’s Carrot Cake made usthe Reserve Grand Cham- ing his mother, Jan’s recipe. pion placing for the World See WFC on Page 22 & 26 Food Championships. Come eat with us today, or contact us for your catering needs.

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PAGE 14

NOVEMBER 2013

Rescue Smokers Takes “Biggest Win of BBQ Career” By Audrey Evans Editor & Publisher

VIENNA, GEORGIA - NOVEMBER 2, 2013 Vienna, Georgia is a small town of Interstate 75 with the largest Memphis Barbecue Network contest in Georgia. As you walk around, you notice all of the “mini” houses decked out and set up with on roads with names like Big Pig Jig Blvd., Greasy Grill Road, Sweaty Sow Ave., Finger Lickin Fwy, Squeal Street. In a place like this who couldn’t have fun? Each year the Big Pig Jig

picks a theme that each of the competitors decorate and compete to win best in site and also carry out the theme through their presentations and cook team for the weekend. This year’s theme was “Sow”Eastern Conference Championship and each team was rocking their best attire. Teams begin working on these sites as far as “6 months in advance” stated Grant Sparrow, Pitmaster of Georgia Bullhawgs BBQ Team. They are local boys from Vienna and choose to only compete in this com-

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petition each year. The event starts coming alive on Thursday evening, and this year started with Trick-orTreating for the children. By early Friday morning, the smokers are lit if they haven’t already been done. Everywhere you look the meat is being prepped and they are getting ready for competition. With 234 cooksites, one can only imagine how much meat is on site at this event. Friday night a Lynyrd Skynyrd Tribute band entertained the crowds as they partied throughout the night. Saturday, the game is on and you can tell. Everywhere around is so quiet. Teams scufﬂe around to make ﬁnal preparations for their whole hog, shoulder and ribs entries as they have to not only present a blind box for judging in each category but they must entertain four judges separately in each category entered. One of the biggest tools of the trade here is to

Photo Submitted / Courtesy of John Cain Photography

Robby Royal and Raymond Poore celebrate the biggest win of their career, at the Big Pig Jig 2013, on the top deck of thier cooksite, “Rescue Style”. be on top of your cook and Grills, Dixie Que, Rescue Vienna this year. Jack’s Old know what you’re going to Smokers and many others South has won for the past say before they walk in. You do their presentations is a two years, which would be can tell from many teams, much watch experience. expected in his home town it is well rehearsed. To sit Saturday night, everyone for a third year in a row. back and watch teams like gathered for awards to see Rescue Smokers double Jacks Old South, Bubba who had the best BBQ in ﬁnaled in Whole Hog and

NOVEMBER 2013 Shoulder while Bub- Que out of Macon, ba Grills double finaled Georgia walked away in Ribs and Shoulder. with a first place in Lonnie Smith and Shoulder and Rescue his team Bubba Grills Smokers, made of Rayturned out an out- mond & Amy Poore standing product that and Robby & Stephaweekend as well, it just nie Royal won whole wasn’t perfect enough hog. This win in whole for Grand. Bubba hog, was a win Rescue Grills went home with Smokers has worked a first place win in Ribs for several years and and Second Place in you could see the exShoulder. citement in their eyes As the tension con- and announcers got tinued to build, Rick ready to call for Grand Godfrey with Dixie Champion of the 2013 WHOLE HOG: 1st Place – Rescue Smokers 2nd Place – Hole In The Wall 3rd Place – Florida Boys 4th Place – Rub My Butt BBQ

THE BBQ TIMES

Big Pig Jig. Rescue Smokers it is, Grand Champion winning with a whole hog. Robby Royal described this as, “A dream come true” and “by far our biggest win in our BBQ Career”.

Robby & Raymond are from Turner County, Georgia, which is about twenty miles south of Vienna. Raymond owns and operates a restaurant there in Ashburn, Georgia, so he feels this could be a great asset for

PAGE 15

folks to trust in his product. Of course, the restaurant serves no other than their award winning BBQ. If you ever get down in that area, stop in and see Rescue Smokehouse Grill and tell them The BBQ Times sent

you! Don’t forget to put The Big Pig Jig on your calender for next year, it’s a one of a kind barbecue competition experience you do not want to miss.

See Big Pig Jig on Page 26

SHOULDER: 1st Place – Dixie-que 2nd Place – Bubba Grills 3rd Place – Hog Rock Cafe Cooking Team 4th Place – Rescue Smokers RIBS: 1st Place – Bubba Grills 2nd Place – Jack’s Old South BBQ 3rd Place – Killer Swine 4th Place – Hog Rock Cafe Cooking Team

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PAGE 16

THE BBQ TIMES

NOVEMBER 2013

Dixie - Que Tops Deep Roots Festival in Milledgeville, GA By Audrey Evans Editor & Publisher

MILLEDGEVILLE, GEORGIA - OCTOBER 19, 2013 - Milledgeville, Georgia is a college town so it is no doubt, they would have a jam up music and barbecue festival each year. 2013 celebrated the 10-year anniversary for Milledgeville’s, Deep Roots Festival, put on downtown in October each year. They have everything from live music, car show, kids zone, artist market, tons of restaurants, bars and they do a huge people’s choice

category for the BBQ for all the festival goer’s to enjoy. The Deep Roots Festival BBQ Competition is a Memphis Barbecue Network competition with on-site and blind judging going on. This year, ﬁfteen teams competed to see who could “woo” over all the judges at the end of the day with not only their blind boxes but the complicated on-site presentations as well. By Saturday morning, decorations were set and the competition was ready to being. As the competition started

rolling, it was no surprise when Macon native, Rick Godfrey and his team Dixie Que triple finaled. You could just tell it was Rick’s day. His presentations went out with what appeared to be structure, executive and ease; or at least it appeared that way to anyone watching. When it came to whole hog, it was just in the air. The presentation from Lonnie Smith of team Bubba Grills went off without a hitch and so did Rotary Roasters. As Shoulder finals were happening, Brian Robinson put up a tough fight for Rick with his team 5 O’Clock Somewhere. His shoulders were cooked nearly perfect and his presentations were nothing short of that either. At the end of the day, as the calls were being made and the teams were taking their walks, Bubba Grills took the second place shoul-

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Rick Godfrey and his team win First Place in Whole Hog, First Place in Shoulder and Fourth Place in Ribs to win Grand Champion of the 2013 Deep Roots Festival. WHOLE HOG 4. Carterque Barbeque & der as Dixie Que finished 1. Dixie-Que Grilling Co. with a first place in Whole 2. Bubba Grills RIBS 1. Carterque Barbeque & Hog and Shoulder and a 3. Rotary Roasters 4. Carterque Barbeque & Grilling Co. fourth place in ribs. 2. Smoke Shack BBQ Rick Godfrey took home Grilling Co. SHOULDER 3. 5’oclock Somewhere Grand Champion of the 10th 1. Dixie-Que BBQ Annual Deep Roots Festival 2. 5’oclock Somewhere 4. Dixie-Que with the first place shoulder BBQ he cooked. See Deep Roots on Page 24 3. Rotary Roasters

NOVEMBER 2013

THE BBQ TIMES

PAGE 17

Fiddler’s BBQ Wins First GBA Grand in Richland

By Jim Sewell GBA Vice - President

RICHLAND, GEORGIA - NOVEMBER 9, 2013 - The Fiddler’s BBQ team of Harvey and Shirley Willis from Cusseta, GA didn’t have far to travel to compete in the Pig Fest CharBroil Challenge in Richland. The short trip was a memorable one for the couple as they won their first Grand Championship on the GBA competition trail. Fiddler’s BBQ Pork Loin entry in the finals round was just 0.3 off a perfect 600 score. It took every tenth of a point as Bethel Smoker’s finals rib box was just a tick behind with a score of 599.4. Mr Joe Wright, pitmaster for Bethel Smokers, made finals in both ribs and pulled pork. Bethel was the only team in the contest that made finals in more than one category. The two top 3 preliminary round finishes along with 7th place in loin, gave the team from Douglas the

highest cumulative score in the preliminary rounds and the Reserve Grand Championship. Fiddler’s BBQ 599.7

inary round, but fell on the 4th level of the tiebreaker to ﬁnish 4th. Holy Smoke, LLC claimed 5th place. ET’s BBQ scored a perfect 600 in

Harvey and Shirley Willis from Cusseta, Georgia took home Grand Champion at the Richland Pig Fest 2013 with a nearly perfect score in Pork Loin. score topped the Loin category. H & J Cooking Team came in second place with ET’s BBQ ﬁnishing in third. Lightning Strike BBQ tied for third place in the prelim-

the Loin preliminary round. Cooking with Stump topped the ﬁeld in the Pulled Pork category. Bethel Smokers took 2nd place. Smokin’ 42 BBQ of Tifton came in

3rd place. Fourth place went to ET’s BBQ. Fiddler’s BBQ took home 5th place just 0.3 of a point ahead of Swine Time Grillin’ Team. Just another 0.3 of a point back in 7th place was Lyles BBQ Company. First place in Ribs went to Bethel Smokers with 92 BBQ as runnerup. Smokin’ J’s, cooking in their first GBA contest, took third place. Just Smokin’ Around BBQ took the 4th spot and Holy Smoke, LLC rounded out the top 5. The Richland contest also held a backyard contest with 13 teams competing. Wicked Lickin’ BBQ Crew, led by 14 year old pitmaster Kason Gray, won the Grand Championship with 2nd place finishes in both Pulled Pork and Ribs, a 3rd place finish in Chicken and 1st place in From the Water with a perfect 600 score. Other category winners in the backyard division were: Chicken: The Country Boy Cookers

- Pulled Pork: Big Racks’ BBQ Cooking Team Ribs: Bar B Que Bandits

Fourteen Year Old Cason Gray won the Backyard BBQ Divison with the help of his brother Kole and mom, Amy Weeks. “Providing all things BBQ for the competition and backyard enthusiast.”

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PAGE 18

THE BBQ TIMES

NOVEMBER 2013

Dynamic Couple Finish at Top in Jesup to be FBA GA State Champions By Audrey Evans Editor & Publisher

OCTOBER 25, 2013 – JESUP, GEORGIA – Most of the time at competitions, it just doesn’t happen where you ﬁnish 1st, 2nd, 3rd, and 4th in various categories in one day, but it did in Jesup, Ga. Brad Kay and Corree Schurman are a dynamic duo that has just hit the circuit together recently. Neither of them are new to competition BBQ by any means, both have helped teams who have competed on BBQ Pitmas-

ters TV Show and both have teams of their own in which they compete. Brad is from South Carolina and Corree is from Oregon. The difference now is, they are a couple and if you cook on the Florida Barbecue Association Circuit or any others for that matter, you might want to keep your eyes open. Cooking under the team name, Lang Smokers, Brad and Corree took home ﬁrst place in pork, second place in brisket, third place in pork and fourth in chicken.

A very strong finish, most would agree and with that finish they came to be the 2013 FBA Georgia State BBQ Champion. Natural Smoke held on to Reserve Champion with their third place chicken, fourth place ribs and eighth in pork and third in brisket beating out Yes Dear BBQ due to their lower score in Ribs. Yes Dear BBQ did however, manage to score first place in both chicken and brisket, which is a great win for the day in itself. Mr. Joe Wright and his CHICKEN: 1. Yes Dear BBQ 2. Smokes Rising BBQ Joint 3. Natural Smoke 4. Lang BBQ Smokers 5. Hot J 6. Bethel Smokers 7. Heavenly Hawgs 8. The Ross Team 9. The Pampered Pig 10. Q-Fused

team Bethel Smokers out of Douglas, Georgia went home fourth place overall followed by Heavenly Hawgs from Perry, Georgia who took home ﬁrst place pork and ﬁfth place overall. The FBA Florida State Championship was held in Mulberry, Florida October 11-12 where Team Unknown BBQ took the title. The Alabama State Championship was held November 9th and won by Swamp Corree Schurman and Brad Kay win Grand Champion Boys. at the Jesup, GA becoming the 2013 FBA Georgia State See Jesup Page 24 Champions. RIBS: PORK: BRISKET: 1. Lang BBQ Smokers 1. Heavenly Hawgs 1. Yes Dear BBQ 2. Chief’s Smoke-N-Que 2. Smokes Rising BBQ 2. Lang BBQ Smokers 3. Hot J Joint 3. Natural Smoke 4. Natural Smoke 3. Lang BBQ Smokers 4. Heavenly Hawgs 5. Captain Jack’s BBQ 4. The Ross Team 5. Bethel Smokers Crew 5. Q-Fused 6. The Pampered Pig 6. Bethel Smokers 6. Yes Dear BBQ 7. Q-Fused 7. Heavenly Hawgs 7. Bethel Smokers 8. Smokes Rising BBQ 8. Q-Fused 8. Natural Smoke Joint 9. The Pampered Pig 9. Hot J 9. The Ross Team 10. Smokes Rising BBQ 10. Smokin Oak BBQ 10. The Pampered Pig Joint

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NOVEMBER 2013

PAGE 19

THE BBQ TIMES

Barrelhouse Barbeque - Dining in Lynchburg By the time I made my about it. Just like much of slow cooked, just the way the town, almost everything he was taught to cook it as way back outside the food If you are in Lynchburg, is made out of Jack Daniels a boy. By the end of the trip, was arriving. We ordered a Tennessee odds are you are barrels. The first thing you we learned that Chuck was combo plate of Pulled Pork there for a reason. First rea- notice as you take a look the one doing the cooking and Ribs as well as one of son, would probably be that around is the beautiful flag as he was at the restaurant each side offered (Vinegar this small and quaint town pole that is stacked and dec- what seemed to be 24 hours Slaw, Potato Salad, Baked is home to The Jack Daniels orated with barrels to make a day running the pit. He Beans and Chips). The pork Distillery which is one of the a stunning flower bed and had a helper hanging near and ribs were both very good on their own, but of top tourist attractions in the accuentate the flag just per- in case he needed to tend to other business momentarily, course we had to try the United States. The Second fectly. Next, you will see a minia- but Chuck is the pitmaster two sauces available. Both may be for The Jack Daniels are made in house and both The front view of Barrelhouse BBQ Restaurant. Invitational BBQ Competi- ture golf course that is set up behind it all. had really great flavors. The The Great southern hos- Barrelhouse BBQ Sauce based anything and this was can cure your salad fancy tion. Either way, it’s a com- with nine holes decked out mon bond between Whiskey with different was a thick straight vinegar. So beware, with a great garden salad and BBQ, most especially in obstacles made sweet sauce if that is what you choose as topped with your choice Lynchburg. The two just go out of whiskey which tasted of your side. The potato salad of Ribeye Steak, Smoked barrels, with a ketchup base. had a good mixture of fla- Chicken or Grilled Chicktogether. The Jacked Up vor. A mayonnaise / mustard en. Hamburgers, Hotdogs, If you have ever met picnic tables, Vinegar Sauce base that carried your same a Smoked Chicken Salad Chuck Baker, you have no umbrellas and was a nice mix- texture and appearance you Wrap, Smoked Sausage Dog doubt he is passionate about the opportuture of vinegar expect in potato salad. The or Grilled Cheese are a few what he does. Chuck is pro- nity to dine and spice. The baked beans brought out sandwich and other entrée prietor at Barrelhouse BBQ outside there habeneros used more of the smoky flavor. options available. in Lynchburg, Tennessee or up on the in the Vin- Not much sweetness, spice and has also been seen on covered porch. You must try the Jack egar Sauce are or creaminess but a nice in the Bundt Cake for desBBQ Pitmasters, a popular We chose a grown on site in tasty BBQ side dish. TV show about competition little picnic tasert so make sure you save the Barrelhouse BBQ on Destination Ameri- ble over by the Other items on the menu room. You are in Lynchca. Chuck is an avid reader Smoke House. Owner, Chuck Baker shows off his pit full of ribs. Pepper Garden. are appetizers such as BBQ burg, Tennessee home of They had a great Nachos, BBQ Baked Potato Jack Daniels. and supporter of The BBQ Of Course, we Times and contacted me wanted to know what he’s pitality is not lacking in this flavor without too much or Smoked Sausage. You while I was in town for The cooking on, how he’s cook- place. Chuck makes time to heat. I tried some of both Jack inviting me to come ing, who is actually cook- speak to every customer that and decided on a mixture. check out his restaurant and ing, what kind of processes walks through the door and Dad, enjoyed the Jacked Up let him know my thoughts. they used and being next to answer any questions they Vinegar Sauce the best. The meats had a good What Chuck did not know the Smoke House seemed to may have. natural smoky flavor caris that when my father, Dan- fit us just well on the beautiI took a stroll inside to ried through. They were ny and I showed up, ordered ful breezy fall day. check the place out and piping hot, moist and juicy. lunch and hung around for a As we began to look at the once again you can’t be disbit that we were really work- menu and have conversation appointed by the decoration. It was not heavily injected, ing on compiling this story. with the staff and Chuck, The tables and chairs were rubbed or sauced when From the moment you walk we learned that he cooks even made out of old Jack served, which was a plus up to Barrelhouse BBQ, everything on an old style Daniels barrels and can you in my book. The Vinegar there is something unique cinder block pit. It is all believe Chuck made those slaw is...well...just that. Vintoo. The walls egar Slaw. That may be a are lined twang some folks are used Diners enjoy the Lynchburg atmosphere and the with differ- to but I am a southern Georfood at Barrelhouse BBQ. ent memo- gia girl that loves Vinegar rabilia from “I can vouch for this Backwoods: Chubby-Party-Ext.Party The Jack, product. I don’t like it, I Lang and to your Specs. Jack Daniels, LOVE IT!!! Party never held temps so good for Ly n c h b u r g so long!!!!” and his BBQ career. Some of the ceiling tiles are turned around and you can see Graffiti from guest “Fire started at 4, just now pulling the coals to cool who have my smoker down for packing.....that’s a 9.5 hour dined from burn time with charcoal to spare! No reason to think all over the that I couldn’t have gotten 12 - 13 hours out of that Made in Louisiana - USA load! Awesome job bro!” B.L. world. Owner, Chuck Baker shows off his pit full of ribs.

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PAGE 20

THE BBQ TIMES

NOVEMBER 2013

Calendar of Events

ALABAMA BBQ ASSOCIATION

WWW.ALABAMABBQASSOCIATION.COM December 7th, 2013: BBQ, Beer and Bells Daphne, Alabama Phone: 251-689-6272 http://www.lakeforestpoa.org

CENTRAL TEXAS BARBECUE ASSOCIATION WWW.CTBABBQ.COM

No Events left for the 2013 Year.

GEORGIA BBQ ASSOCIATION WWW.BBQGA.ORG

No Events left for the 2013 Year.

FLORIDA BBQ ASSOCIATION WWW. FLBBQ.ORG

November 22-23, 2013 1st Annual Smokin’ Flamingo BBQ Festival Jacksonville, FL David S Haskett (904)-838-7290 November 23, 2013 Rotary Club of Panama City Beach Presents 6th Annual Grills Gone Wild Panama City, FL Ann Scruggs - Event Chair: (850)-258-2735 December 13-14, 2013 Southern Pines Blues & BBQ - Perry, FL Dawn Taylor (850)-584-5366

INTERNATIONAL BBQ COOKERS ASSOCIATION WWW.IBCABBQ.ORG

November 22-23, 2013 New Braunfels, TX Gruene Harley-Davidson 2nd Annual BBQ Cook Off NOTES: Western Woods Series #1 Nikki 830-624-2473

November 22-23, 2013 Marksville, LA Fall BBQ Throwdown LA State Championship Amy 318-240-6414 December 6-7, 2013 Taft, TX Taft Christmas Festival BBQ Chad 361-526-0008 December 6-7, 2013 Conroe, TX 3rd Jason Pelton Cookin’ for Kids Sheri 936-537-0672 December 13-14, 2013 Briscoe Ranch Cook Off at the Crossroads Uvalde, TX Wade 830-591-7351 December 20-21, 2013 Bert Ogden Mission Chevrolet Cowboy Christmas Cook-off Mission, TX George Lopez 956-581-1111

KANSAS CITY BBQ SOCIETY WWW.KCBS.US

November 15-16, 2013 The National BBQ Cup (GBC Qualiﬁer) Cumming, GA Contact: Randall Bowman Phone: 770-886-6290. bbqcup@hotmail.com November 15-16, 2013 Smoke on the Harbor BBQ Throwdown Charleston, SC Contact: Matt Galvin Phone: 843-284-7022. mgalvin@charlestonharborresort.com November 15-16, 2013 When Pigs Fly South Lakeland, FL Contact: Donovan Tinsley Phone: 863-583-0081. donovan@tmrcreative.com November 22-23 , 2013 Plant City Pig Jam Plant City, FL

Contact: Amy Nizamoff Phone: 813-754-3707. amy@plantcity.org December 6 – 7, 2013 Christmas on the River State Championship Demopolis, AL Contact: David Anderson cotrbbq2013@gmail.com

December 6 – 7, 2013 Calhoun KOA’s (GBC Qualiﬁer) Calhoun, GA Contact: Aaron Walkover Phone: 706-307-9129. ahwalkover@yahoo.com December 6 – 7, 2013 Big Poppa Smokers - King of the Smoker (Invitational) LaQuinta, CA Contact: Jessie Fleischman Phone: 760-775-4222. jessie@bigpoppasmokers.com Contact: Jessie Fleischman Phone: 760-775-4222 jessie@bigpoppasmokers.com December 13-15 2013 Downtown Throw Down Barbecue Championship Las Vegas, NV Contact: Steve Overlay Phone: 702-376-9532 steveno702@embarqmail.com December 27-28, 2013 4th Annual Wild Wild West BBQ Championship Lake Elsinore, CA Contact: Henry Silvestre Phone: 951-445-1903. hsilvestre@aol.com December 28-29, 2013 4th Annual Wild Wild West BBQ Championship (Day 2) Lake Elsinore, CA Contact: Henry Silvestre Phone: 951-445-1903. hsilvestre@aol.com

LONESTAR BBQ SOCIETY WWW.LONESTARBARBECUE.COM November 15 - 16 , 2013

December 6 – 7, 2013

Tin Star Ranch BBQ & Chili Cook-off. Fredericksburg, TX – Contact: Casey 830-685-3464

MEMPHIS BBQ NETWORK WWW.MBNBBQ.COM

December 30-31, 2013

3rd Annual AutoZone Liberty Bowl BBQ Bowl @ Tiger Lane Liberty Bowl Stadium Memphis, TN

MID ATLANTIC BBQ ASSOCIATION

WWW.MABBQA.COM Please view KCBS listings for your area.

THE NEW ENGLAND BBQ SOCIETY

WWW.NEBES.ORG Please view KCBS listings for your area.

SOUTH CAROLINA BBQ ASSOCIATION WWW.SCBARBEQUE.COM

November 15-16, 2013 St. Nicholas BBQ Fest 110 Laurel St. Conway, SC 29526 Contact: John Wilkins: 843-333-9500 or Casey Biddle: 843-455-1032 EMail: BQC(at)stnicholaswinterfest.com Website: www.stnicholaswinterfest.com

Southern BBQ Network www.sbbqn.com

No Events left for the 2013 Year.

TENNESSEE BBQ ASSOCIATION WWW.TBABBQ.COM

No Events left for the 2013 Year.

Odessa, TX – Post 430 Cancer Cook-off.

Did you know you can join our calendar on Google + to have all these calendar dates on your phone. Look up The BBQ Times on Google + or email aevans@bqtimes.com for more information!

NOVEMBER 2013

THE BBQ TIMES

PAGE 21

Hawg With A Heart raises funds for OBR Article & Photos Submitted

Often referred to as “The World Series of Barbecue”, The American Royal Barbecue Contest is held each October in Kansas City, Missouri. This event holds two distinct competitions, The Invitational Contest and The Open. The Open contest is the largest championship barbecue competition in the world, with this years contest being the largest ever with over 500 teams competing for the coveted Crown.

Operation BBQ Relief is a non-profit comprised of volunteers from the BBQ world that deploy during disasters and distribute hot meals and hope. During 2012, Operation BBQ Relief cooked almost 182,000 meals in 11 states and spent 52 days cooking. Since the first disaster in Joplin, MO, OBR volunteers have served 470,900 meals to victims and first responders. Hawg with a Heart, a twoday fundraiser benefiting Operation BBQ Relief was

Bryan McLarty, John Wheeler and Scott Guy pull pieces of the whole hog to serve.

held at this year’s American Royal. Four of the country’s top Pitmasters and Whole Hog extraordinaires came together to share their BBQ knowledge with a mix of students from BBQ competitors to caterers wanting to learn the secrets of cooking an award winning hog. The focus of the class was on the 3 P’s of Whole Hog -- Preparation, Presentation, and Proﬁt. The HEART of this class is the Pitmasters that have all shared during disaster and have a passion for OBR and were excited to help with the fundraiser. Brad Orrison of The Shed, Mark Lambert of Sweet Swine o’ Mine, Allen Smith of Boars Night Out and John Wheeler of Natural Born Grillers were in place and ready to roll on Thursday morning. The Pitmasters spent most of the morning teaching how to prep a hog using 4 very different methods and sharing their championship techniques. Then the class moved to the difference in hog smokers on the market today with David Knight there to answer questions about the Ole Hickory then the class was directed to Mark Lambert that demonstrated the Backwoods Hog Smoker and local Meadow Creek dealer John Ross shared with the students the importance of a quality built

Do you have a passion for writing or photography like you do BBQ? Maybe you just would like to see your teams or friends more often in The BBQ Times? The BBQ Times is looking for folks to submit photos and stories from competitions you attend when we aren’t able to. We want to give you the best coverage in the US for competition BBQ. Contact Audrey Evans if you have something you would like to submit. Our lines are always open!

aevans@bqtimes.com • 478-218-2333 WWW.BQTIMES.COM

smoker. The class broke for a quick lunch and moved right into a busy afternoon that consisted of a round table Q and A session and some surprise guest for the students. Kurt Stevens of Compart Family Farms stopped in to talk about the breeds of hogs and how to make good pork selections. David Bouska of Butcher BBQ shared his Award winning injection and rub secrets. And last but deﬁnitely not least, the always-energetic Danielle “Diva Q” Dimovski shared some of her blind box building techniques. The day ended with the hogs on the pits and smoke rolling! Day 2 started early with a tour of The Original Juan’s plant where the students learned the ins and outs of manufacturing gourmet hot sauces, bbq sauces, condiments, spices and snacks. Then back to The Royal complex to take a sneak peak at those hogs. The theme of sauce making continued with Famous Dave Anderson sharing some of the sauce methods that has made him, “Famous Dave”. A quick lunch break and the class moved into another round table discussion with David Marks and all the Pitmasters covering proﬁts in whole hog catering. With the class winding

FRONT ROW: Bob Denton, Marc Mangano, and Dan Krystyniak MIDDLE: Allen Smith, Scott Guy, John Wheeler, Dionn Lanton, Bryan McLarty, Hobson Cherry, Brad Orrison, Jeff Toney and Alex Knight. BACK: Gary Lanton, and Lynn Gorham Entrekin

Brad Orrison and Hobson Cherry explain how their whole hog cooking process works to Dionn Lanton. down the excitement was building; it was time to unveil those hogs! What a site to behold, pure masterpieces! The Hogs were the centerpieces for the Friday

night party with great food and live music at one of the largest corporate events at the American Royal, The Original Juan’s / Ultimate Tailgate Party!

LAS VEGAS - World Food Page 22

NOVEMBER 2013

The BBQ Times

From Page 12 Photos by Audrey Evans

Mark Breen, Head Cook of Serial Griller competes in the Potato Salad competition during the World Food Championships in Las Vegas.

Whiskey Bent BBQ prepares their Ribs for Turn in on Friday at the World Food Championships.

Joe Beland, pitmaster of team Tippy Canoe BBQ Crew prepares his ﬁnal turn ins Saturday in Vegas.

Team Bubba Grills spares a minute for a photo for The BBQ Times on Friday morning as they begin preperations for the World Food Championships.

Jim Elser, Sweet Smoke Q, prepares his Ribs for turn ins on Friday at the World Food Championships - Barbecue Division.

Lee Ann Whippen and her daughter, Britney, prepare their lamb chops for Anything Butt Category.

Damon Wooley, Pitmaster of Wooley Bully BBQ Maﬁa prepares to cook his meatloaf for the Anything Butt Category of the BBQ Division Saturday. RIGHT: Shad Kirton helps his buddies on team Smoking Hills prepare some of their delicious turn-ins.

ABOVE: Scott Smith and Tina Cannon of Michael McDearman of the American Grillteam Queʼn, Stewʼn master Experience does a presentation on & Brewʼn ﬁnish their Fremont Street for the crowds. scallops for Saturdayʼs turn-in. UP & RIGHT: Matt Barber, Pitmaster for Hot Wachulaʼs out of Florida prepares his ribs for turn-ins. RIGHT: Bob Trundak, BBQ Guru wins First Place Pork Ribs in the Barbecue Division Friday.

NOVEMBER 2013

THE BBQ TIMES

PAGE 23

Cookin’ with Stump Tops the Field in Tennille By Jim Sewell GBA Vice - President

TENNILLE, GEORGIA - OCTOBER 19, 2013 -

When Walter “Stump” McDowell posed for the GBA camera ﬂexing his muscles on Friday afternoon, it was

Walter “Stump” McDowell and his wife Tab win Grand Champions in Tennille, GA October 19, 2013 for Cookinʼ With Stump.

Iveyʼs Rack & Q ﬁnals in Ribs.

a sign of things to come. The Cooking with Stump team of “Stump” and Tab “Mama Stump” McDowell notched a perfect score of 600 in the preliminary round of the Ribs category. They followed up with a near perfect entry in the Ribs Finals to capture the Grand Championship at the 7th Annual Tennille BBQ Blast. Full results of the contest are below The Georgia Barbecue Association (GBA) has been honored to be a part of one the great small town festivals in the state for the past three years. Huge crowds filled the streets of Tennille Friday and Saturday to enjoy great food, good music and crafts vendors. The GBA thanks the Tennille Downtown Development Authority, the Tennille Fire Department and everyone associated with the contest for their hospitality. Another team that flexed its cooking “muscles” was Sweat’s BBQ. Pitmaster Lee Sweat made finals in all three categories to win Reserve Grand Champion. The team finished second in both Loin and Ribs and took

third place in Pulled Pork. from Jackson, GA. Cook- Shack by 0.1 of a point. Cooking with Sump was Sweat’s also took first place ing with Stump was runner in the ancillary Poultry cat- up in the category. Sweat’s the top entry in Ribs with egory and second place in BBQ finished in third place. Sweat’s BBQ in second. the Brisket ancillary. ET’s BBQ came in fourth. Third place went to Ivey Sauced Hogs Smoke Fifth place in Pulled Pork Rack & Q. Engine 2 BBQ Shack claimed first place went to TC’s BBQ who edge claimed fourth place and in the Pork Loin category. out Sauced Hogs Smoke Just Smokin’ Around took Sweats BBQ came in second place and the Tennille Fire Department Engine 2 BBQ took third place. Fourth place went to Just Smokin’ Around with TC’s BBQ in fifth place. The winning entry in Pulled Pork was turned in by the husband & wife team, the McRea’s of Just Smokin’ Around Sweatʼs BBQ takes home Reserve Grand Champion in at the Tennille BBQ Blast.

Red Hot Smokers take Grand in Arlington By Skip Sawyer

OCTOBER 19, 2013 - ARLINGTON, TN. - Red Hot Smokers took their 4th MBN Grand Championship in 2013; second only to BNO who has 6 Grands under their belt to – date. Wayne and Linda Booth have done an amazing job this year as they have selectively only entered 5 contests. Look out when Red Hot Smokers shows up!! Kudos should also go out to Smoke Masters who took 1st in both Ribs and Whole Hog. Sweet Swine O’ Mine was deﬁnitely in the ﬁght placing 2nd in Shoulder and 3rd in both Ribs and Hog. Victory Lane claimed 2nd in Hog, and BNO got 2nd in Ribs. All in all this was a tough BBQ crowd to compete against. Grand Champion: Red Hot Smokers (Shoulder) WHOLE HOG: SHOULDER: RIBS: 1st place – 1st place – 1st place – Smoke Masters Red Hot Smokers Smoke Masters 2nd place – 2nd place – 2nd place – Victory Lane Sweet Swine O’Mine Boars Night Out 3rd place – 3rd place – 3rd place – Sweet Swine O’Mine Pork Me Baby Sweet Swine O’Mine 4th place – 4th place – 4th place – Boars Night Out Serial Grillers Meat, Drink and Be Merry

Sweats BBQ prepares a blind box for judging.

Sauced Hogs Smoke Shack wins First Place in Pork Loin.

DEEP ROOTS

PAGE 24

THE BBQ TIMES

NOVEMBER 2013

From Page 16 Photos by Audrey Evans

Brian Robinson presents his Shoulder in the on-site presentations during the Deep Roots BBQ Festival in Milledgeville, GA October 19, 2013. Scott McDaniel, Pitmaster of SmokeShack Barbeque presents his ribs to a judge in Milledgeville at the Deep Roots Festival.

JESUP

From Page 18

Lonnie Smith, Pit Master of Bubba Grills, presents his Whole Hog in ﬁnals.

Lang Smokers Grand Champion

Heavenly Hawgs First Place Pork

Natural Smoke Reserve Grand Champion

Yes, Dear BBQ First Place Chicken & Brisket

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bubba grills THE BBQ TIMES

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LAS VEGAS - World Food

PAGE 26

NOVEMBER 2013

THE BBQ TIMES

From Page 13 Photos by Audrey Evans

Members of Team Twisted Root prepare their burger entry at the World Food Championships Friday in Las Vegas.

ABOVE: Victor Howard, Pitmaker BBQ Addiction celebrates the win of World Food Champion BBQ Divison on Saturday. BELOW: Members of Rooftop BBQ take a breather before ﬁnal turn-ins Saturday.

BIGFromPIG JIG Page 15 Photos by Audrey Evans

Scott Smith and Donny Bray are all smiles after being annouced in the top ten for ﬁnalist in the BBQ Division.

NOVEMBER 2013

PAGE 27

THE BBQ TIMES

THE BBQ TIMES CLASSIFIEDS ALABAMA

MOBILE, AL - Cadillac Cooker with dual ﬁre boxes that allows you to cook at two different temperatures. The main rotisserie side has four racks that are 6’ long and has electronic temperature control with fan. Will cook 40 butts easily on the rotisserie!. Also has eight stack racks to add more capacity for smaller items. The other cooking chamber has two 2X3 racks that slide out and will hold 10 butts minimum. I have cooked as many as 65 butts on this cooker. I also mounted a 4 gallon hot water heater and sink in the wood storage area. Simply hook a garden hose for supply and drain line. There is no water or waste water storage onboard. There is also a large warmer box across back of cooker above ﬁre box. $4500 OBO Call Patrick 205-310-3759

http://www.louisiana-grills. com/ is the website. I have a new cover, 2 digital controllers & 2 hopper extensions equalling over $3,000 invested, asking $1,900 or best offer. Respond to Richard if interested at rickf@DFIFL. com

FLORIDA

OKEECHOBEE - 3 year old Louisianna Country Smokers Whole Hog Pellet Cooker for sale. I am willing to deliver up to 100 miles for free and will negotiate further delivery up to 300 miles. This grill can cook two separate temps (160-600 deg) or pull out the center divider and cook one giant meal or even use it for competitions as I have.

$320 (will negotiate delivery up to 300 miles) email rickf@DFIFL.com

GEORGIA

or would be great in restaurant. Very large capacity. Please text or call Lester for any details 770-655-3792 First $5800.00 gets it.

er: 120” total length with tongue, 2000 pound torqﬂex Axle, tail lights and adjustable jack with wheel, custom wheels, spoiler, and hood scoop. Cooker: 4 rack23 sq. ft. cooking space, 8 PERRY, GA - Stump’s gallon water pan, dual upStretch . Great shape Appox. per adjustable dampers, dual 2 years old. $3500 Text 478- lower adjustable dampers, 808-2708 2 deluxe thermometers and fully insulated shell. Storage: 26”L x 42” W x 44”H Front Storage. Smoker is in great shape. This is a spice wine, it is a great cooker. I’m getting out of competition is the reason I’m selling. $4500 Call Rodney: 816-261-6810

MISSOURI

OKEECHOBEE, FL - Brand new Traeger PTG with portable stand, never cooked on for sale. Cost with stand $370 asking

CARTERSVILLE, GA - Deep South double chamber. Cook at two different temps. An awesome smoker only 1 year old and in excellent condition. This unit is huge needs a trailer mount

EASTON, MO - Trail-

Moultrie, GA

We offer some of the best � � � � � �� Sauces and �� Order Rubs you’ve Place Your y! ever tasted! nline Toda O

www.joekemsbbq.com

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

COMPETITION SEASONINGS, SAUCES AND INJECTION

TRY OUR NEW 180 BRISKET RUB www.wickedque.net

Patented Design. STRONG & STURDY.

CHECK OUT OUR NEWEST SPECIAL SAUCES: “Deer Hunter Special” and “.38 Special” Sauces!

Richard Horne

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WWW.SURESHOTSIDS.COM

Tines are 304 stainless FDA USDA approved. Polypro non-slip grip Dish Washer safe. Pull Pork, Shred Chicken and even Steak if you want! Follow us on

visit www.MeatRake.com for ordering informa�on

PAGE 28

THE BBQ TIMES

NOVEMBER 2013

THE ONLY THING MISSING IS YOUR BARBECUE PIT! Exclusive! Sold only at

The NEW 2014 Forest River Cook and Play 30WLA

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