BBQ Times April 2012 by Kristen Berryhill

The BBQ Times “For The Folks That Want A Little Smoke In Their Life”

www.bqtimes.com

Volume 3 • Number 6

April 2012

Table of Wooley’s Perfect Score Tops Fire Ant Festival Contents ............ By Audrey Evans Editor

It only takes a few minutes of being around Damon Wooley to realize he is a person of great character. You can’t help but to laugh at most of the things he says; but when he gets to talking BBQ, he really knows his stuff. It’s not very often that a cook-team has a perfect score in any category but leave it to Damon and he can do it twice. One of which was March 24, at the Fire Ant Festival. With thirty nine teams on site, Wooley Bully BBQ Maﬁa managed to walk away with a third place in brisket, seventh place in chicken, tenth place in ribs, and a 200-point “perfect” score in Pork making him ﬁrst place in pork and the Grand Champion of the event. This 200point score in Pork makes him the only cook team to reach that goal in two meat

Calendar of Events 2, 23

Ask the Champ..............3 Carl Williams.. .............5 Harry Faircloth.............5 Pig Out! BBQ Bash........6 Ft. Myers, FL .................7 Smoke on the Water....13 Scot Howard................16 Michael McDearman...17 Tavares, Fl........... .......19 Kids Q Corner..............20 Classiﬁeds...................22

s u r o f Look e next at th BQ B ion! it t e p m Co

categories. Wooley Bully BBQ Mafia also took home a perfect score in Newnan, Georgia back in 2010. Forrest Dilmore, head cook of Forrest’s Fine Foods took home Reserve Champion with his fifth place finish in chicken, fourth place ribs, eighth place pork and second place brisket. Forrest was shut out of the Grand Championship by less than a point when everything was said and done. Coming in Third and Fourth consecutively were Budmeisters and

Rescue Smokers who were also separated by less than a point. Terry McKay, head cook of Git-R-Smoked took home ﬁfth place overall. For Results and Photos See Page 9

Photos by Audrey Evans

Unkown BBQ’s Sweet Streak Continues

in Thomaston Pictured left to Right: Dorsey Odell, Bridgette and Clark Whitcomb, Lee Pointer, and Jason Whitcomb. See Page 13

Photos by Audrey Evans

Visit us online at www.bqtimes.com for the latest BBQ information

Page 2

The BBQ Times

Calendar of Events

Alabama Barbecue Association

April 20-21, 2012 2012 Hickory in the Park Rogersville, Al Backyard Divisions http://www.rogersvillealabama.org Contact Jim Landers at landers256833@bellsouth.net 256247-6660 or 256-431-8983

June 22-23, 2012 Elkmont Lions Club Smokin Railroad Street BBQ Elkmont, Alabama Backyard Divisions Contact Larry Pylant at ldpylant25902@yahoo.com 256732-4493 www.elkmontlionsclub.com

July 21, 2012 Cookin’ on The Coosa Wetumpka, Alabama April 27-28, 2012 Backyard Division 2012 Best Buckin Bar B Q Cook-off www.eccﬁnfo.org Athens, Alabama Contact Burton Ward at 334-264Backyard Division 6223 burton.ward@cacﬁnfo.org www.barbequecontest.org Contact Jeff Cooper at 256-7590890 jeffc@barbequecontest.org Georgia Barbeque May 4-5, 2012 Whistlestop Festival & Rocket City BBQ Huntsville, Alabama Pro & Backyard Divisions & Kids Q Contact Whitney Heaps @ 256-5648116 whitney.heaps@huntsvilleal. gov www.whistlestopweekend.com May 5, 2012 Taste of The South Birmingham, Alabama Backyard Division Contact Mateo Mielendez at 205995-9056 youth@@northshelbybap tist.org www.northshelbybaptist.org May 17-19, 2012 Cotton Pickin’ BBQ Cook-off Hartselle, Alabama Pro & Backyard Division www.hartsellechamber.com Contact Susan Hines at 256-7734370 susan@hartsellechamber.com

Association

May 4-5, 2012 3rd Annual Hazlehurst BBQ Fest Hazlehurst, GA 31539 Jim Sewell 912-240-0106 jwsewell@mchsi.com June8-9, 2012 GBA is Goin’ Coastal Central Park Fernandina Beach, FL Jay Robertson Ofﬁce: 904-277-7350 ext. 2013 Cell: 904-753-0001 jrobertson@fbﬂ.org September 7-8, 2012 ComSouth Hambone Jam GBA State Championships Downtown Ft Valley, GA September 14-15, 2012 Sumner Egg Festival BBQ Bash Sumner, GA Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest 304 Milledgeville Road Gordon, GA 31031

May 18, 2012 Jubilee CityFest Montgomery, Alabama Backyard Divisions Oct. 19 – 20, 2012 Contact Marianne McLeod @ 334834-7220 marianne@jubileecityfest. 6th Annual Tennille BBQ Blast Downtown org Tennille, GA June 23 , 2012 Oct 26-27, 2012 A-Club BBQ Cook-Off Hawkinsville Harvest Fest Tuscaloosa, Alabama Pigs & Produce Backyard Division Contact Tyler Nix @ 205-601-7896 Hawkinsville, Georgia Karen Bailey, Director for Better tnix@ia.ua.edu

Hometown, Downtown Development Authority (478) 783-9294

P.O. Box 3661 - Ft. Pierce, FL 34948 (772)-696-2095

October 12-13, 2012 Blairsville Hog Jam Blairsville, GA

May 18-19, 2012 Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off Starke, FL 3000 NW 83rd Street Gainesville, FL 32606 (352)-395-5355

Florida Barbeque Association April 20-21, 2012 Suncoast BBQ Bash Venice, FL Don Fisher 800 Albee Farm Road North Nokomis, FL 34275 (941)-809-5232 or (941)-485-0804 April 20-21, 2012 Paint n Pork Fest Marianna, FL Jonathan Fuqua or Richard Kunde – Marianna Arts Festival P.O. Box 300 Marianna, FL 32447 (850)-573-0100 or (850)-209-2959 April 27-28, 2012 Barnesville BBQ & Blues Festival Barnesville, GA P.O. Box 506 Barnesville, GA 30204 (770)-358-5884 April 27-28, 2012 1st Annual Eagle Lake BBQ Festival Eagle Lake FL Jim Elser 6501 Crescent Loop Winter Haven, FL 33884 (863)-585-3318 May 4-6, 2012 Everglades BBQ Bash, School & Contest Camp Mack - Lake Wales, FL (800)-243-8013 Jimmy Brod - (863)-381-1530 May 5, 2012 2012 Jacksonville Backyard BBQ Championships Jacksonville, FL Pepsi Plaza One EverBank Field Drive Jacksonville, FL 32202 May 11-12, 2012 Treasure Coast BBQ Championship Ft. Pierce, FL Annette Miller Humane Society of St. Lucie County

WWW.BQTIMES.COM

April 2012

June 1-2, 2012 Martin County Fair’s 2nd Annual BBQ Fest 2616 SE Dixie Highway Stuart, FL 33494 Danny Culberson - (772)-220-3247 June 1-3, 2012 Jacks Old South Cooking School - Unadilla, GA Visit www.jacksoldsouth.com June 8-9, 2012 Historic Cocoa Village’s BBQ & Blues Cocoa, FL Emma Kirkpatrick P.O. Box 1 Cocoa, FL 32922 (321)-863-0851 June 9, 2012 First Annual Rib Ticklers Ball BBQ Cutler Bay, FL Fred Bobson - (305) 238-4166 July 27-28, 2012 Smokin On The Suwannee BBQ Festival Live Oak, FL Damon Wooley 13944 48th Street Live Oak, FL 32060 (386)-590-6038 August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL September 7-9, 2012 Jacks Old South Cooking School Unadilla, GA Visit Myron Mixon’s website for details. September 14-15, 2012 Smokin’ Pig Fest Lake City, FL Wanda Jones 438 SW State Road 247 Lake City, FL 32056

Calendar of Events Continued on Page 23

April 2012

The BBQ Times

Page 3

ask the champ?

Rod Lorick

Hot Rod TV HotRodLorick@Gmail.com Starting in March of 2012 we introduced a new segment, Ask the Champ. A question and answer series with BBQ and athletic personality, Hod Rod Lorick. This Hall of Fame Athlete has taken the media world by storm. His Hot Rod TV has set YouTube, BBQSUPERSTARS and The Outdoor Cooking Channel on Fire, along with his national radio Show One on One with the Champ has Blog

Talk Radio.Com buzzing. After a very successful career on the football gridiron, Rod has turned his attention to raising awareness by promoting Food, Community and Local Festivals with the use of TV & RADIO. Rod’s dynamic personality and amazing charisma comes across in his message, also has given him one of his nicknames “Everybody’s All-American”. A name he earned while playing College Football, afterwards Rod went on to play 5 years of Football Professionally. Rod now resides in Columbia, SC and when not ﬁlming or on the radio enjoys talking to Student-Athlete’s as they prepare for life after sports. Rod can take your Product, Name and Brand to a whole new level in the upcoming year and can link your message to masses THE HOT ROD WAY ... Feel free to submit your questions to Hot Rod and

look for the answers in upcoming editions of The BBQ Times. These are not limited to only one question a month for print nor are the limited to only BBQ talk. So What is your Question for Hot Rod Lorick? Email him and let’s see the answer next month in The BBQ Times.

from Larry in Orangeburg , SC Rod , I got a chance to meet you in charleston early this year , but I never got a chance to ask you what position you played in football ?

You’ve put a lot of hard work into your BBQ sauce. Give it the attention it deserves – a beautiful package. We carry a complete line of glass and plastic bottles, jars, jugs and closures in a wide selection of shapes, styles and sizes. Big or small orders, All American has it all. For more information contact Lee Tobin at 813-248-2023 or leet@allamericancontainers.com.

Great question , Larry. I played tight end in high school, College and professional football! Rod

www.allamericancontainers.com 4917 Oak Fair Blvd • Tampa, Florida USA • FAX: 813-248-1059

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Page 4

April 2012

The BBQ Times

The First Experience with my new Lang 36” have now been proclaimed a “BBQ DIVA”. I have been told quite a few times, I could grill a pretty tasty steak and a right mean plate of sides to go along with it, BUT a smoker????? That’s not simple like my gas grill. That means I actually have to light a ﬁre, plan my meals more precisely than I already do (YOU ALWAYS

Audrey Evans

Publisher & Editor aevans@bqtimes.com If you were present at Pigs and Wings, or you pay close attention to my columns and Facebook, you know that I was presented a smoker during the awards ceremony. I’m not really sure how this all worked out, what was told to who, or how it all happened but Brad Kay, who is part of Lang Smokers competition BBQ Team got with Harry Faircloth of the Georgia Barbecue Association and Harry presented me a brand new Lang 36”. Now, this also brings along the part that you might not know, I am a 25-yearold female who has ventured out on her own. I have learned a lot by doing things at a young age and through my own determination, that is for sure. (Ask Big D if you don’t believe me.) I do not have a man living in the house so that has brought along an entire new list of “new” to being a woman and In the last few years I have learned to master a few skills that well most folks would say aren’t for your average woman..... I am a ﬁreﬁghter, an EMT, a drag racer and I

HAVE TO HAVE A PLAN TO EAT!) build a ﬁre and make

this thing work. After a few minutes of thinking and a few offers to buy the smoker, a brand new Lang 36”, I politely declined the offers and took on a new task at hand. I mean really, if I can run into a burning building surely I can build a ﬁre for my smoker...... WELL.....now that the competition has been over and things have ﬁnely started to take their shape back around my house and my yard I decided to give it a go. (The yard has to be done before you can enjoy sitting in it...Right??? And we all know that you have to “camp” out by the smoker and enjoy a few cold beverages....Right???)

Last Wednesday afternoon as I was sitting around watching TV with a messed up foot from doing some of that yard work, and I decided what better time that to ﬁre up the smoker. Everyone had told me how I needed to season it and what to do and I just kept waiting for someone to show up....I don’t want to call any names.... Jackie Wright or Danny Evans.....and they never did. So here I go....... Well, let me tell you..... No one ever mentioned that wood was hard to start with

a lighter and paper towel...... After 45 minutes I got tired of trying so I went for the ultimate no no.... I got the lighter fluid and a piece of newspaper......after doing this, I sat around, played with the fire and watched it grow and finally, about an hour and half after I had started the original fire, I had the temperature up to 325 degrees. I “seasoned” the smoker with Vegetable Oil and put some chicken on for dinner. I injected it a little and rubbed it down with my own homemade concoction and we (the smoker, dogs and I) were on the way. It turned out exceptionally well, I thought. It had a pretty smoke ring right around the edges and a good smoky, sweet flavor with a touch of spice to it. None of which were overbearing. I had to hand it to myself, my first round of chicken and my first interaction with my new Lang 36’.....check it off the list...YUMMY! Thursday night, I headed off to the Florida Barbeque Association Judges Class in Thomaston, GA for the Smoke on the Water BBQ & Music Festival. I can’t speak highly enough about Bobby Bickley and what he and his crew put together. It was one remarkable event. I had the chance to meet and hang out with Team Unknown a little Saturday afternoon before awards and these guys are hilarious, I haven’t laughed that hard in a long while. Ask them about the incident with a tire on the way to Thomaston; but you didn’t hear it from me! I want to say Thank You to them and also send a Mega Congratulations out to them. They are on quite the roll of taking home

The BBQTimes �

www.bqtimes.com

“For The Folks That Want A Little Smoke In Their Life”

Owner Publisher & Editor 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

the prize here lately. Somehow when I got home on Sunday after the cookoff and eating ribs for Easter dinner you would think I might have had enough pork. I had, I only wanted strawberries. I went to the store to get strawberries and found myself starring at meat that I could attempt to cook on my smoker. Apparently pork was the food of Easter around here because they had hardly anything left. I found a little 5.5 lb butt and ﬁgured it would be worth a shot. Monday I took on the task of making up my injection and getting everything ready for that evening. Monday evening, with a little help from Andy Speight on Jack’s New South, I learned how to prepare my butt, and inject it properly. Tuesday, I started working a bit and around lunch I ﬁred up the

smoker....with a tad of charcoal this time rather than lighter ﬂuid..... and I was off in about 10 minutes. I continued working and watching my temperature until it ﬁnally got where I wanted it. I was ready to put the butt on and “smoke it”. I was so proud of myself and had everything on, and going great...I thought! I was playing around on Facebook and that was when it happened. Someone asks, “What type of rub did you use?” All I could do was sit there and laugh. It sank in..... I didn’t “RUB” it...... I admitted it to them on Facebook and all the questions began to run...”Audrey, You are at a comp every weekend, How do YOU forget to RUB YOUR BUTTS?” I have no idea to be honest but the thought NEVER crossed my mind. I didn’t make a rub and forget to put it on...I

ﬂat out forgot! The bad thing is when it is wrapped and sitting at 190 degrees, it’s a little too late! So, it turned out edible. It had a very good ﬂavor for not having any rub or sauce on it, but it’s also still sitting in my refrigerator if that tells you anything as well. Maybe next time, I will remember to rub my butt. I’m sure there will be many more stories to come from this learning curve I am about to take on. I hope you can enjoy them as I share them and laugh just as I do. It’s really ok to laugh. I can promise I have laughed the entire time I was writing this! We will just let it be the “Stories of the Young Girl who taught herself how to use a Smoker” ..... You might want to stay tuned Next Month..... This is bound to get interesting.

just helped cook the pork. BBQSuperStars went back for the USA BBQ Championship. They combined the two to make The ACM Experience. Ron Cates did a masterful job putting all this together. Dodge got involved, Dr. Pepper, Papa John’s, Coor’s, and Bull Products.

is a new ball game and many teams are showing up in new sanctioning bodies ever day.

Vegas and the ACM’s

Darryl Mast

BBQ Superstars.com bbqsuperstars@gmail.com Las Vegas this year was a huge moment for BBQ!. The American Academy of Country Music has embraced Competition BBQ. In 2011 Dick Clark Production brought out Kraft, Smithﬁeld, Lang, and BBQSuperStars. We cooked on Fremont Street and handed out 30,000 samples of Bull BBQ Sauce and Smithﬁeld Pork cooked on Lang BBQ Smokers. BBQSuperStars

Bull Products has become a huge sponsor of BBQ Events. They put on two huge cooking contest one on Friday at 4pm and Saturday at 4pm. We shot both of them. It was almost hard to believe that we were out there side by side with, Canaan Smith, Kenny Foster, and other stars. BBQ has come that far. Every contest is packed you never know who will be there. New stars are emerging like Holy Smokes who won Georgia BBQ Association Team of the Year last year. GBA events have 70+ teams, FBA in Georgia has 70+ teams. It

We are close to taking it to the next level. BBQSuperStars is offering a BBQ Competitiion Reality Show, each on of you on any given weekend being featured on BBQSuperStars Television Live Feed. BBQ is the next big thing. I want to thank everyone who has come before and is working now!! You are accomplishing our mission! Its working keep going and believe in yourself. We have a new Radio show launching 4/16/12 Smokin’ in the Boys Room with Tina Cannon. The BBQ Times has made it to the west coast and Harry Soo got a copy!! The BBQ Times is the next huge publication to hit the market behing Time and Newsweek! The cost is cheap get a subscription today!!

April 2012

Page 5

The BBQ Times

Smokinwilly Ribs Sweet Recipes for April 2012

Carl Williams

“Que-Talk with Smokinwilly” smokinwillysquealers@gmail.com.

Ribs can be one of the most rewarding meats to cook and they just happen to be my favorite meat so I love talking about them! Our team took 1st place and Grand Champion at the Hambone Jam and won the GBA 2011-2012 State Championship with ribs, another good reason for loving to cook ribs. Most of the techniques I use can be used on baby backs as well as spareribs. In this article, I will make any distinctions between the two where necessary. Removing the Membrane Lay the ribs bone side up on a cutting board and you will notice that there is a white almost plastic-like membrane that covers the bone side of the ribs. I highly recommend removing this to allow the smoke to better penetrate into the meat. Some cooks do not take the time to remove this and let me tell you the judges will notice it is there. To remove the membrane, use a sharp object like a butter knife or Oyster knife to lift up a little piece of the membrane. Once you have a little bit to grab, use a paper towel to hold it and carefully pull it off. If it tears get another grip. With a little practice you will be doing this with your eyes closed. My preferred way is to lift up the membrane in the middle of the slab and work your pointer finger underneath the membrane. Holding the slab in one hand and your finger under the membrane with the other, pull and it will come off easily. Some teams use catfish skinning

pliers. “If it works for you, do it”. The Rub Apply a good coat of Worcestershire sauce on both sides then sprinkle on enough of your favorite mild heat rub to cover the ribs with a light coat. I like to put enough of my own rub so that I can no longer see the meat. My rub is low sugar based. If you are using a salt-based rub you will need to go easy. Smokin’ the Ribs Place ribs in the smoker bone side down and cook at 225° for 3-1/2 hours. (Babybacks 3 hours). Spray with apple juice /robust olive oil mix every hour to keep them from drying out. Remove from the smoker, coat good with a mix of apple juice, vinegar, maple syrup, honey and dark brown sugar. Foil and return to the smoker meat side down for 45 minutes. Remove from the smoker, vent for 10 minutes. Flip over, place on a wire rack and return to the smoker for 1 hour. Remove from the smoker and vent 5 minutes. When Are They Done? The ribs are done when they are tender enough and not until. Visually you should be able to see the meat pulling well back from the bone approximately 1/2 inch and if you grab a couple of bones and try to pull them away from each other, you will be able to get a sense of how tender they are. If you still aren’t sure, do like I do and just take a big bite. If they need more time then give them more time. You want a very slight resistance but a clean bone when you bite off the meat. Smokinwilly Method If you want your ribs competition style tender and moist then try my 31/2~45~1 method of cooking ribs which in a nutshell is 3-1/2 hours in the smoker naked bone side down, then 45 minutes dressed in foil, followed by 1 more hour undressed and placed directly on the grates bone side down. During this last hour you can add a glaze sauce if you prefer. Personally, I don’t. I add my glaze immediately when I remove

them from the smoker followed by a dusting of my favorite sweet honey rub. For those who are struggling with your rib scores, give my method a try. It’s not a sure winner every time, but I can assure you that you will see an improvement in your scores....”Be Consistent”! If you have any speciﬁc topics you would like for me to address or feedback, please email me at smokin willysquealers@gmail.com or carlwms5943@gmail. com .If you are a new team and need help, please email me and I will be happy to work with you. Remember! For all your barbecue news, information and updates go to www.bqtimes.com The best barbecue newspaper in South Georgia!!! Que~Tip of the month: “What Do Judges look for”: The judges are looking for tender moist meat with a good pork meat taste. They look for meat tenderness, not mushy and stringy (over cooked) or tough (under cooked). They look for the bark (Rub) and sauces to enhance the meat taste and not over power the meat ﬂavor. They also like the Money muscle with pulled pork pieces. They like larger pieces (Chunks) that they can pick up and have the entire spectrum (Bark, Sauce, Meat). Stay safe, Have fun and Happy Que’ing!!

3 medium bananas sliced and soaked in lemon juice.

Harry Faircloth President GA BBQ Association

Creamy Banana Pudding (It ain’t ﬁttin’)

1 14oz can Eagle brand sweetened Condensed Milk 1&1/2 cups cold water 1 (4 serving size) package instant vanilla ﬂavor pudding mix 2 cups (1 pint) whipping cream, whipped 36 vanilla wafers

In a large bowl, combine Eagle brand milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 &1/2 quart glass serving bowl. Top with one-third each of wafers, bananas and pudding. Repeat layering twice and end with pudding mixture. Chill thoroughly and garnish as desired. Now this recipe came from one “Hot-Mama” BBQ judge and the puddin’ is almost as good as she is hot!

8 eggs separated 1 tsp vanilla

Whip egg-whites & (6 Tbls) sugar Cream butter, Crisco butter, sugar. Add yolks (broken), milk and dry ingredients, fold in whites and vanilla. Bake in 300 degree oven for 2 hours. Each oven is slightly different so do the “tooth-pick” test after an hour and 45 min. to see if its done. Remove from oven, place on a cake rack and let it cool down for 30 minutes. Remove from cake pan and serve with cold, sliced fresh strawberries and some fresh whipped cream! Now this recipe has been in over 1000 wedding cakes 1 cup of Crisco butter in Grady County Georgia so 1 cup of butter I am positive it is a winner 3 1/2 cups Swan’s Down and besides that a GREAT Cake ﬂour Lady passed this one on to 2 2/3 cups sugar ( - 6 Laurie and me and I can atTbls) test that it is wonderful. 1⁄2 cup canned milk

Carolyn’s Pound Cake

Page 6

April 2012

The BBQ Times

Pig Out! The Junior League of Ocala’s BBQ Bash By Audrey Evans Editor With 21 teams competiting in the Pig Out! BBQ Bash in Ocala, FL Team Unknown kept up the winning ways and sent the judges over the top. They also set a new high Overall score for the season with 777 points. This team’s ﬁrst place in Pork, along with two Second Place ﬁnishes, was just what they needed to win the contest. This was the team’s second Grand of the year, jumping the team into third place in the 2012 Team

of the Year standings. Rob “Rub” Bagby head cook of Swamp Boys took Reserve Champion as well as ﬁrst place in Chicken, setting another high score for Florida Barbeque Association in 2012, Swamp Boys also took home a ﬁrst place in ribs. With over 40 teams, Pro and Backyard competing, the Pig Out in Ocala brought some of the best barbecue and cook-teams in Florida to please the crowds.

777.03335 776.08332 765.88333 762.08334 758.84998 756.28332 756.16669 753.11666 750.63330 750.03332 749.68332 746.01667 743.38334 743.21666 742.91665 742.61666 735.01664 734.56665 733.59999 733.39999 730.86666

Pictured to the Left: Grand Champion Unknown BBQ. Unknown BBQ finished the day with first place pork and second place ribs to take home Grand. Pictured Below to the Right: Swamp Boys, Reserve Champion who also took home first place Chicken and Ribs.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

Unknown BBQ Swamp Boys All Racked Up BBQ Blitzkrieg BBQ Smokin Your Butt BBQ Team Wooley Bully BBQ Maﬁa LJ Smokin’ Budmeisters Git-R-Smoked Hot Wachula’s Getta Grip BBQ Newman’s BBQ B&E Pit Crew Big Tymers BarBQ Great Lakes BBQ Feed Company Suwannee River Smokers Two Crackers Cooking GB’s BBQ J&J Bar-B-Que Divine Swine BBQ Team Grillin’ Gunpowder

1 2 3 4 5 6 7 8 9 10

Chicken: Swamp Boys Budmeisters Great Lakes BBQ Feed Company Unknown BBQ GB’s BBQ Divine Swine BBQ Team Suwannee River Smokers Getta Grip BBQ All Racked Up BBQ Git-R-Smoked

Pork: 1 Unknown BBQ 2 Budmeisters 3 Git-R-Smoked 4 Smokin’ Jaimes BBQ 5 Suwannee River Smokers 6 Swamp Boys 7 Wooley Bully BBQ Maﬁa 8 [Tie] Grillin’ Gunpowder 8 [Tie] LJ Smokin’ 10 Smokin Your Butt BBQ Team

1 2 3 4 5 6 7 8 9 10

Ribs: Swamp Boys Unknown BBQ Wooley Bully BBQ Maﬁa LJ Smokin’ Blitzkrieg BBQ Hot Wachula’s Smokin Your Butt BBQ Team All Racked Up BBQ B&E Pit Crew Boca BBQ

1 2 3 4 5 6 7 8 9 10

First Place Brisket: All Racked Up BBQ

Brisket: All Racked Up BBQ Unknown BBQ Smokin Your Butt BBQ Team Blitzkrieg BBQ Swamp Boys Divine Swine BBQ Team Barn Goddess BBQ Newman’s BBQ LJ Smokin’ Big Tymers BarBQ

Your Newest FBA Master Judges Stephen Surles (Left) and Brian Bond (Right) awarded by Ida Isaacs at Dublin, GA St. Pattyʼs Q.

Donald Tibbedeaux, Bill & Joan Hughey at Thomaston, GA, Smoke on the Water

April 2012

ACM BBQ Showdown

The BBQ Times

Las Vegas, Nevada • March 30-31, 2012

Overall: 1. Slap Yo’ Daddy BBQ - 673.1430 11. R and R BBQ - 657.1426 2. Lucky’s Q - 673.1426 12. TheSlabs.com - 655.9998 3. Pork Barrel BBQ - 670.2858 13. DC’s Smokin BBQ - 655.9994 4. Left Coast Q - 668.5716 14. Meat@Slims - 653.7146 5. Porky’s Revenge - 666.2854 15. Smokin’ Triggers - 653.7142 6. Pig Skin BBQ - 665.7140 16. Dances with SmokeBarbequ - 653.1428 7. Andrew’s Rib Shack - 662.2854 17. Burnt Finger BBQ - 653.1426 8. Cecil’s Smok’n BBQ - 660.5714 18. Brazen BBQ - 650.2852 9. Pellet Envy - 660.5708 19. Wild Hogs BBQ - 648.5712 10. All Hogs Go To Heaven - 658.2856 20. Big Papa’s CountryKitche - 648.5712 Chicken: 1. Slap Yo’ Daddy BBQ - 179.4286 2. DC’s Smokin BBQ - 174.2856 3. Porky’s Revenge - 174.2856 4. Lucky’s Q - 172.5714 5. Smokin Yankee’s BBQ - 171.4288 6. Pork Barrel BBQ - 170.2858 7. Wild Hogs BBQ - 170.2858 8. Chain Smokers - 170.2858 9. Burnt Finger BBQ - 170.2858 10. Left Coast Q - 170.2856

Pork: 1. Pork Barrel BBQ - 173.7142 2. Loot N’ Booty BBQ - 172.5716

Ribs: 1. Meat@Slims - 178.8572 2. Andrew’s Rib Shack - 172.5714 3. Smokin’ Triggers - 172.0000 4. DC’s Smokin BBQ - 171.4286 5. Porky’s Revenge - 171.4286 6. Mad Dawgz BBQ - 170.8574 7. Lucky’s Q - 170.2858 8. Pig Skin BBQ - 170.2858 9. The Smoking Hills - 170.2858 10. Woodhouse Barbecue - 169.7142

Brisket: 1. Dances with SmokeBarbequ - 174.8570 2. Left Coast Q - 172.0000 3. Slap Yo’ Daddy BBQ - 170.2856 4. Andrew’s Rib Shack - 169.7140 5. Barry And Erica - 168.5716 6. IAB30 BBQ - 167.4284 7. Fast Eddy’s BBQ - 166.8572 8. Cecil’s Smok’n BBQ - 166.2858 9. SIN CITY SMOKERS - 166.2858 10. Smokin’ Triggers - 166.2856

3. THREEBROTHERSDifferent m - 168.5714

4. All Hogs Go To Heaven - 168.5714 5. Wildcatters Q Crew - 168.5714 6. Lotta Bull - 168.5714 7. SIN CITY SMOKERS - 168.0000 8. Brazen BBQ - 167.4286 9. Burnt Finger BBQ - 167.4284 10. Wine Country Q - 166.8572

Pig on the Pond “For The Kids” Clermont, FloridaOverall: • March 9-10, 2012

1.Budmeisters 764.33332 2.Unknown BBQ 751.71665 3.Forrest’s Fine Foods 748.93331 4.Big Papa’s Country Kitchen 746.23332 5.Git-R-Smoked 744.58331 6.Everglades Seasoning BBQ Team 740.36666 7.Hot Wachula’s 740.33332 8.Uncle Kenny’s BBQ 737.13334 9.Divine Swine BBQ Team 736.95000 10.GB’s BBQ 730.95000 Chicken: 1 GB’s BBQ 2 Big Papa’s Country Kitchen 3 Two Crackers Cooking 4 Budmeisters 5 Wolfe Brothers 6 Gator Grates 7 Uncle Kenny’s BBQ 8 Divine Swine BBQ Team 9 Git-R-Smoked 10 Black Bear Smokehouse 1 2 3 4 5 6 7 8 9 10

Ribs: Git-R-Smoked Everglades Seasoning BBQ Team Unknown BBQ Wolfe Brothers Hot Wachula’s Budmeisters GB’s BBQ Florida Boys Forrest’s Fine Foods Divine Swine BBQ Team

Florida BBQ Challenge

Page 7

West Palm Beach, Florida • March 23-24, 2012 1. Hot wachulas - 666.8570 2. Florida skin & bones - 654.8570 3. Texas ribs & bbq - 653.1428 4. Divine swine competition - 651.4284 5. Blitzkrieg bbq - 650.8568 6. Hoggie style bbq - 645.1428 Chicken: 1. Divine swine competition - 166.8570 2. Big lock bbq - 163.4286 3. Et’s bbq - 161.1428 4. Hoggie style bbq - 160.5714 5. Florida skin & bones - 160.0000 6. Hot wachulas - 159.4284 7. Tarheel cookers - 158.8572 8. Smokin butts of ﬂ - 154.8570 9. Texas ribs & bbq - 151.9998 10. Blitzkrieg bbq - 150.2856 11. Slap happy - 142.8570 12. South ﬂorida bbq - 92.0006

Overall: 7. Et’s bbq - 639.4286 8. Smokin butts of fl - 634.2854 9. Tarheel cookers - 617.1430 10. Slap happy - 590.8572 11. Big lock bbq - 570.2862 12. South florida bbq - 305.1438 Pork: 1. Hot wachulas - 173.1428 2. Florida skin & bones - 170.2858 3. Blitzkrieg bbq - 167.4284 4. Smokin butts of fl - 165.7144 5. Texas ribs & bbq - 165.1428 6. Et’s bbq - 164.5714 7. Divine swine competition - 164.0002 8. Hoggie style bbq - 157.1428 9. Tarheel cookers - 154.8570 10. Slap happy - 153.7144 11. South florida bbq - 153.1428 12. Big lock bbq - 142.8572

Ribs: 1. Et’s bbq - 168.0000 2. Hot wachulas - 167.4286 3. Florida skin & bones - 165.1428 4. Smokin butts of ﬂ - 165.1428 5. Texas ribs & bbq - 162.8572 6. Hoggie style bbq - 162.2858 7. Slap happy - 159.4286 8. Divine swine competition - 159.4284 9. Blitzkrieg bbq - 158.8572 10. Tarheel cookers - 158.2858 11. Big lock bbq - 137.1430 12. South ﬂorida bbq - 60.0004

Brisket: 1. Blitzkrieg bbq - 174.2856 2. Texas ribs & bbq - 173.1430 3. Hot wachulas - 166.8572 4. Hoggie style bbq - 165.1428 5. Divine swine competition - 161.1428 6. Florida skin & bones - 159.4284 7. Smokin butts of ﬂ - 148.5712 8. Et’s bbq - 145.7144 9. Tarheel cookers - 145.1430 10. Slap happy - 134.8572 11. Big lock bbq - 126.8574

Slidell BBQ Challenge

Slidell, LouisianaOverall: • March 30-31,2012

11.Wolfe Brothers 730.10001 12.Smokeys 718.40000 13.Florida Skin-n-Bones 714.86667 14.Two Crackers Cooking 713.19999 15.Smoke on the Lakes 712.41666 16.B S Bar-B-Q 709.54998 17.Kick the Tire, Light the Fire 709.11667 18.Gator Grates 705.53332 19.Grilling Gangsters 703.56665 20.Kick Yo Butt 703.28334 Pork: 1 Budmeisters 2 Hot Wachula’s 3 Forrest’s Fine Foods 4 Everglades Seasoning BBQ Team 5 Unknown BBQ 6 Florida Skin-n-Bones 7 Wolfe Brothers 8 GB’s BBQ 9 Grilling Gangsters 10 Big Papa’s Country Kitchen

1. Two Old Men and a Grill - 695.4282 2. Swiggin Pig - 689.7142 3. Parrothead Smokers - 689.1424 4. Pit Bulls Up in Smoke - 679.9996 5. Bub-Ba-Q - 674.2856 6. The Blue Bloods - 674.2852 7. QUAU - 671.9998 8. Team Enoserve - 671.9998 9. Chix, Swine, & Bovine BB - 670.8568 10. Smokin’ n the Dark - 669.7136 Chicken: 1. Swiggin Pig - 176.5714 2. Bayou Boggie BBQ - 176.0000 3. Bub-Ba-Q - 174.2856 4. Pit Bulls Up in Smoke - 174.2856 5. Two Old Men and a Grill - 174.2856 6. QUAU - 173.1428 7. BarbecueXpress - 173.1428 8. Two Little Pigs BBQ - 172.5716 9. Booger’s BBQ - 172.5714 10. Parrothead Smokers - 170.8570

11. Bayou Boggie BBQ - 668.5714 12. Two Little Pigs BBQ - 667.9998 13. American Dream BBQ - 666.8564 14. Big Bear Shootin’ Smoke - 665.1428 15. The Long Dawgs - 662.8570 16. Smokers Wild - 660.5710 17. Hambones by the Fire - 659.4280 18. Leaux-N-Sleaux Smokers - 654.2864 19. Wild Bunch Butt Burners - 651.9998 20. Smokin Baptist - 651.9992 Pork: 1. Two Old Men and a Grill - 176.5714 2. Pit Bulls Up in Smoke - 173.1426 3. American Dream BBQ - 171.9998 4. Team Enoserve - 170.8570 5. Swiggin Pig - 170.2858 6. Wild Bunch Butt Burners - 169.7142 7. The Blue Bloods - 169.7142 8. JoBeaz Blazin’Butts&Wing - 169.1428 9. Gene’s Special Blend - 169.1428 10. Give it to God - 168.5712

Brisket: Uncle Kenny’s BBQ Forrest’s Fine Foods Unknown BBQ Budmeisters Divine Swine BBQ Team Big Papa’s Country Kitchen Git-R-Smoked Smokeys Hot Wachula’s Smoke on the Lakes

Ribs: 1. Two Old Men and a Grill - 173.7142 2. Parrothead Smokers - 173.1428 3. Swiggin Pig - 173.1428 4. Bub-Ba-Q - 173.1428 5. Big Bear Shootin’ Smoke - 169.7144 6. Leaux-N-Sleaux Smokers - 168.0004 7. The Long Dawgs - 168.0000 8. Smokin Baptist - 167.4286 9. Chix, Swine, & Bovine BB - 167.4286 10. Smoke Dawg BBQ - 166.8570

Brisket: 1. Parrothead Smokers - 180.0000 2. Team Enoserve - 175.4286 3. Chix, Swine, & Bovine BB - 174.8572 4. Two Little Pigs BBQ - 174.2856 5. Smokin’ n the Dark - 173.7142 6. Pit Bulls Up in Smoke - 171.4286 7. Bayou Boggie BBQ - 171.4286 8. Two Old Men and a Grill - 170.8570 9. Swiggin Pig - 169.7142 10. Hambones by the Fire - 169.7142

1 2 3 4 5 6 7 8 9 10

Page 8

April 2012

The BBQ Times

VikingFest Bar-B-Que Cookoﬀ • Fort Myers, Florida March 17, 2012

Grand Champion - Dana Hillis - Big Papaʼs Country Kitchen Overall:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Big Papa’s Country Kitchen Hot Wachula’s Fully Involved Divine Swine BBQ Team Getta Grip BBQ Git-R-Smoked Florida Skin-n-Bones Southern Style Swamp Boys Porker Face BBQ Pappy’s Authentic BBQ Sweet Smoke Q Bar-B-Que This Willingham’s BBQ Corky’s Smokin’ BBQ Blitzkrieg BBQ Great Lakes BBQ Feed Company Pharter Starter’s BBQ Team Bonez Brothers BBQ Papa Paul’s BBQ

765.54996 764.38332 760.45000 759.68331 757.84999 755.38331 752.99999 751.78329 749.18333 747.11665 740.14998 739.11667 737.86667 735.43333 733.53331 732.15002 724.56665 708.98333 702.41665 695.58332

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

Chicken: Getta Grip BBQ Southern Style Hot Wachula’s Divine Swine BBQ Team Swamp Boys Big Papa’s Country Kitchen Bar-B-Que This Corky’s Smokin’ BBQ Florida Skin-n-Bones Fully Involved

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

Pork: Big Papa’s Country Kitchen Getta Grip BBQ Git-R-Smoked Pappy’s Authentic BBQ Southern Style Fully Involved Hot Wachula’s Swamp Boys Divine Swine BBQ Team Willingham’s BBQ

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

Ribs: Hot Wachula’s Fully Involved Big Papa’s Country Kitchen Git-R-Smoked Florida Skin-n-Bones Porker Face BBQ Sweet Smoke Q Getta Grip BBQ Divine Swine BBQ Team Great Lakes BBQ Feed Company

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

Brisket: Florida Skin-n-Bones Divine Swine BBQ Team Pappy’s Authentic BBQ Fully Involved Porker Face BBQ Swamp Boys Sweet Smoke Q Git-R-Smoked Hot Wachula’s Southern Style

First Place Brisket - Floria Skin - n- Bones

Reserve Champion - Hot Wachulaʼs BBQ

First Place Chicken - Getta Grip BBQ

April 2011

Page 9

The BBQ Times

Fire Ant Festival • Ashburn, Georgia • March 23-24,2012 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Overall:

Wooley Bully BBQ Maﬁa Forrest’s Fine Foods Budmeisters Rescue Smokers Git-R-Smoked B & T BBQ Cook Team Barbeque Crew Munchees Smokehouse Smokelife BBQ Smokin AJ’s Big Papa’s Country Kitchen Bub-Ba-Q L J Smokin Bar-B-Que Monsters Sunset Smokers Heavenly Hawgs Q-Fused Bethel Smokers Holy Smokes SmokinWilly Squealer’s

Chicken: 1 Munchees Smokehouse 2 Smokin AJ’s 3 [Tie] Smokelife BBQ 3 [Tie] Barbeque Crew 5 Forrest’s Fine Foods 6 Rescue Smokers 7 Wooley Bully BBQ Maﬁa 8 Git-R-Smoked 9 Bar-B-Que Monsters 10 Heavenly Hawgs

768.30000 767.51665 759.83332 759.48332 757.59998 755.76665 752.21665 752.19999 750.55000 750.01667 747.96668 746.03335 741.73334 741.66667 740.94999 735.53334 734.88332 733.40001 732.76664 731.55000 1 2 3 4 5 6 7 8 9 10

Reserve Champion Forrest Dilmore

Ribs: Budmeisters B & T BBQ Cook Team L J Smokin Forrest’s Fine Foods Bub-Ba-Q Munchees Smokehouse Smokelife BBQ Git-R-Smoked Bethel Smokers Wooley Bully BBQ Maﬁa

1 2 3 4 5 6 7 8 9 10

Pork: Wooley Bully BBQ Maﬁa Barbeque Crew Budmeisters Big Papa’s Country Kitchen Rescue Smokers B & T BBQ Cook Team Bar-B-Que Monsters Forrest’s Fine Foods Holy Smokes Bethel Smokers

1 2 3 4 5 6 7 8 9 10

Brisket: Rescue Smokers Forrest’s Fine Foods Wooley Bully BBQ Maﬁa Git-R-Smoked Q-Fused Munchees Smokehouse B & T BBQ Cook Team L J Smokin Vienna Volunteer Fire Dept. Big D’s Firehouse Smokers

Page 10

April 2012

The BBQ Times

Fire Ant Festival • Ashburn, Georgia • March 23-24,2012

3RD ANNUAL

May 4-5, 2012

$2000 Grand Champion

www.hazlehurstbbqfest.com Contact: Jim Se well 912 - 240 - 0106 jwse well@mchsi.com 25 East Coffee Street • Hazlehurst, GA 31539

April 2012

Page 11

The BBQ Times

Fire Ant Festival • Ashburn, Georgia • March 23-24,2012

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April 2012

The BBQ Times

Smokin’ at the Market • Columbia, South Carolina • March 23-24, 2012 Pork: 1. Palmetto Smokehouse 2. Ultimate Tailgate 3. Pickin Porkers 4. On the Spot BBQ 5. Jack’s New South 6. Nard’s Backyard BBQ 7. Smokin’ Stacks 8. Buckwheats BBQ 9. Hotlanta 10. Killer B’s BBQ Ribs: 1. Pot Belly Cookers 2. Nard’s Backyard BBQ 3. Some – R – Swine 4. Ultimate Tailate BBQ 5. On the Spot BBQ 6. Pickin Porkers 7. No Pig Left Behind 8.PA’s Pit Customs Cookers 9. Three Rivers BBQ 10. Palmetto Smokehouse

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Page 13

The BBQ Times

Smoke on the Water • Thomaston, Georgia • April 6-7, 2012 By Audrey Evans Editor

If you have not ever been to the Smoke On the Water BBQ & Blues Festival in Thomaston, Georgia, it needs to be one you mark in the future for sure. Bobby Bickley, Event Organizer puts together a wide variety of music and entertainment for the event including vendors, and raffle drawings bringing in over 4,000 people in attendance. With sixty-nine teams from the Florida Barbeque Association in the field this year it was sure to be a tough race to the top, and you surely had the best barbeque around. With a tough group of judges, each team battled their way to the top but only one walked away with Grand Champion, team Unknown BBQ out of Winter Haven, Florida. Unknown BBQ took home their second Grand Championship in a row by turning in a first place ribs box, eighth place pork box and a fifth place brisket

box. Coming strong toe to toe, just a point behind was Uncle Kenny’s BBQ, head cook Kenny Nadeau also from Winter Haven, Florida. Kenny turned in a ninth place chicken box, and a ﬁrst place pork box. Third Place Overall was no newcomer to

the show either; Rob Bagby head cook of Swamp Boys BBQ Team. Forth Place was taken home by Forrest Dilmore head cook of Forrest’s Fine Foods turning in a fifth place chicken box, and a fifth place pork box. Foy Whatley out of Moultrie, Georgia took home fifth place overall for his team Barbecue Crew. Jack’s New South, head

cook Michael Mixon has only cooked two Florida Barbecue Association events and walked away with two first place finishes. Michael Mixon is the son of Myron Mixon, head cook of Jack’s Old South out of Unadilla, Georgia. Jack’s New South finished with a first place in Chicken and Brisket but felt shy on Ribs and Pork. Jack’s New South finished eleventh overall one spot ahead of Jack’s Old South. Thirteenth Place overall was Rescue Smokers, head cook Robby Royal out of Ashburn, Georgia. Fourteenth was no other than Mixon’s other son, David and his team, new to the Florida Barbecue Association, Smoking Dillas. David finished seventh in chicken and nineth in pork. It seems like we might have a little battle going on here between the Mixon clan. I guess we will see what folds out over the next few months. Fifteenth over all was DW’s Kountry Cookers out of Perry, Georgia.

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Unknown BBQ Uncle Kenny’s BBQ Swamp Boys Forrest’s Fine Foods Barbeque Crew The Grateful Pig LJ’s Smokin’ 5 O’Clock Somewhere Mad About BBQ Heavenly Hog BBQ Jack’s New South Jacks Old South Rescue Smokers Smoking Dillas DW’s Kountry Cookers Bub-Ba-Q Fine’ly Ready BBQ Backwoods BBQ Munchees Smokehouse Wooley Bully BBQ Maﬁa

768.73331 767.78333 766.53332 763.61666 761.68334 761.23330 761.18332 757.26664 753.51664 753.46665 753.46664 751.89998 750.66668 750.66668 750.46669 750.24999 748.73333 748.58333 748.30000 747.68333 Reserve Champion - Uncle Kennyʼs BBQ

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Page 14

April 2012

The BBQ Times

Smoke on the Water • Thomaston, Georgia • April 6-7, 2012 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Chicken: Jack’s New South Munchees Smokehouse The Crusty Butts Southern Touch BBQ Forrest’s Fine Foods Barbeque Crew Smoking Dillas Molloy Boys Uncle Kenny’s BBQ The Pit Crew

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

Pork: Uncle Kenny’s BBQ Lang BBQ Smokers LJ’s Smokin’ Swamp Boys Forrest’s Fine Foods Backwoods BBQ Heavenly Hog BBQ Unknown BBQ Smoking Dillas The Grateful Pig

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

Ribs: Unknown BBQ LJ’s Smokin’ Bethel Smokers Mad About BBQ Barbeque Crew Heavenly Hog BBQ Pit Bulls “Up In Smoke” Fine’ly Ready BBQ Wooley Bully BBQ Maﬁa Soggy Bottom Cookers

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

Brisket: Jack’s New South Jacks Old South Swamp Boys The Grateful Pig Unknown BBQ Mad About BBQ 5 O’Clock Somewhere Bub-Ba-Q Smokinwilly Squealer’s Smokey Butts

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Page 16

April 2012

BBQ Passion Propels Postal Worker Article and Photo Submitted by Scot Howard

Scot Howard’s day job may be at the post office in Gainesville, Ga., but his passion lies in turning out stellar barbecue and Brunswick stew. Passion—it’s the main ingredient that ignites a fire in you to achieve your dreams. After spending more than 10 years in the restaurant business and working for major hotels like Hyatt and Marriott and various country clubs around the Atlanta area, I have finally found my passion...barbecue! To me, there is nothing like walking up to a hometown BBQ joint and just standing there and taking in the smell of hickory and oak smoke that permeate the air. It just makes your taste buds stand up and dance at the anticipation of the delicious smoked meats that are soon to follow. My passion started me down the road to start my own website www.wheresthebestbbq.com, where I write about my journeys to little out-of-the-way BBQ restaurants all over the Southeast in search of

the best BBQ. I created a “squeal meter,” with a range of 1 to 5 squeals that I use to rate each restaurant, with 5 squeals being outstanding BBQ. To give my site and blog credibility, I decided to become a BBQ judge. I joined the Kansas City Barbeque Society and took its BBQ judge training class and became a certified KCBS BBQ judge. While tasting and judging BBQ at contests all over the South, you get to taste some seriously great BBQ, but you also get some that is far from great. After judging, I would stay around and watch some of the winning teams take home checks for thousands of dollars. I knew I could produce better BBQ than what I had been tasting. And if I was going to have a website ranking BBQ...I figured if I can talk the talk, then I should walk the walk and compete with the professionals. I bought a smoker and started practicing and learning the ins and outs of my smoker. I tested recipe after recipe and played with different rubs, sauces and various techniques. The first

Scot Howard is pictured here with his twins, Michael and Katelyn and a MBN Representative after winning ﬁrst runner up in the 2011 Brenau Barbecue Championship in Gainsville, GA.

thing I realized is how time consuming and expensive this newfound hobby is. I also realized real quick that I didn’t know as much as I thought I did! I didn’t even place in my first contest; I finished in the middle of the pack out of 35 teams. I was down, but determined. I went back to the drawing board and practiced and practiced recipe after recipe to perfect this art of BBQing. After all this practicing, I had a freezer full of smoked meats and my BBQ budget was starting to concern my wife. . . So to support my passion, I started making up batches of Brunswick stew. After all, I had years of experience making soups as a chef. I was able to incorporate my skills as a chef to get the maximum taste out of my stew. Even if I say so myself, it really had a great base mixed with unique smoked flavors from the different meats. And it had

such a wonderful texture to it. It had such a fantastic ﬂavor that I knew I was on to something here. Through my website, I had literally visited 50-plus restaurants and I could only remember two that I had visited where the stew was this good. So I took my product to work with me and started selling it by the quart to help pay for my passion. The results were overwhelming. Orders for quarts turned

into orders for gallons. I’m at the point now where every weekend I’m smoking off pork butts and chickens to keep up with the demand. I’m hoping my next step will be to team up with a distributor where I can get my product out to the “BBQ Belt” of the Southeast. I have the passion and the pride that I want everyone to be able to taste what true southern Brunswick stew is all about and at the same

time enjoy the fruits of my labor and passion. I am still working toward becoming a grand champion in the BBQ competition world. I have had a few awards come my way, which is encouraging. But through it all, I love the art of BBQ and I love the joy folks are getting from the fruits of my efforts. I hope to someday spread them throughout the Southeast and who knows how far.

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Page 17

The BBQ Times

The Way I See It Santa Fe Grilled Beef Steaks By Ernie Wright

Most people consider themselves of some importance, they claim that they are as good as their fellow man and the truth be made known they are probably as good if not better than most people. I also think about myself – Who am I? What is my destination and purpose in life? If I had not been born would the world have missed me? I think not, but then the Bible says that God knew us before we were ever born, so the plan was God’s plan for me to be here. Some people spend their entire life not knowing what God’s plan is for them. The problem is that they have not accepted the fact that they must accept God before they can know what his plan is for them. We are born and then we start our journey through life not knowing anything except the touch and sound of our mother’s voice. We are helpless; our only hope is our mothers. At this point our life is solely dependent on our mothers if we are rejected. By her, then our life is doomed, unless some caring sole rescues us, the fact is without the help of a caring sole we would never make it in this life. I wonder how many of us think about how we were cared for as infants? Or who cared for us? Some people have the snobby attitude that they don’t need anyone. They think that they can make it on their own, but life does not work that way. I don’t care how good you can play ball if you do not have fans to watch, what good is hitting home runs? If there is no reward for excelling in life, why work your butt off trying to be the best? People may not care for your snobby attitude, but remember without the help of the fans, you would not be where you are. If I started thanking all of my friends and the people who have supported me in life, I would never stop thanking folks. So if I forgot to say Thank You, or if I did not congratulate you on your excellent efforts, let me say Thank You, Thank You! Now that is the way I see it.

2 cloves garlic, minced 1-1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1.Combine glaze ingredients in medium bowl. Reserve 1/4 cup for sauce. Use remaining 1/4 cup for glaze.

Michael McDearman American Grillmaster Experience Get Fired Up Foods!

Total Recipe Time: 20 to 25 minutes Ingredients: 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each) 1 tablespoon butter Chili Glaze & Sauce: 1/2 cup Heinz 57 sauce

2.Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing generously with 1/4 cup glaze during last 5 minutes. 3. Combine remaining 1/4 cup sauce and butter in 1-cup glass measuring cup. Microwave, partially covered, on HIGH 30 to 45 seconds, stirring once. Serve steaks with sauce.

Makes 4 servings

Nutrition information per serving: 273 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 94 mg cholesterol; 463 mg sodium; 9 g carbohydrate; 0.5 g ﬁber; 31 g protein; 12.5 mg niacin; 0.7 mg

vitamin B6; 1.8 mcg vitamin B12; 2.3 mg iron; 36.5 mcg selenium; 5.8 mg zinc; 120.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Page 18

April 2012

The BBQ Times

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03-04/12

April 2012

Page 19

The BBQ Times

Planes, Trains and Barbeque • Tavares, Florida • April 6-7, 2012 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Overall:

Git-R-Smoked B & T BBQ Cook Team Budmeisters Blitzkrieg BBQ Fully Involved Big Papa’s Country Kitchen Blackbear Smokehouse Divine Swine BBQ Team Smokin your Butt Matt Daddy’s BBQ Hot Wachula’s Great Lakes BBQ Feed Company Sweet Smoke Q GB’s BBQ Bubba’s Scrub Oak BBQ Florida Boys BGE Pit Crew Habeas Porkus Two Crackers Cooking BS Bar-B-Q

Pictured to the Left: Grand Champion Terry McKay, head cook of team Git-RSmoked.

773.09996 765.66665 762.54999 753.31666 752.19999 752.03332 747.15000 746.51665 740.15000 735.11666 734.74999 727.28333 724.78334 722.68332 720.16668 715.61667 715.18336 711.56665 710.36666 707.50000

Pictured Below is Reserve Champions, Bill and Teresa Tanner , B&T BBQ.

Pictured Above: Team Smokin’ Your Butt takes home First Place in the Brisket Category. Pictured to the Left: Team Budmeisters takes home ﬁrst place in the pork category. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Chicken: B & T BBQ Cook Team Git-R-Smoked Great Lakes BBQ Feed Company Big Papa’s Country Kitchen Divine Swine BBQ Team Fully Involved Blitzkrieg BBQ Budmeisters Florida Boys Smokin your Butt

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

Pork: Budmeisters Git-R-Smoked Sweet Smoke Q B & T BBQ Cook Team Big Papa’s Country Kitchen Fully Involved GB’s BBQ Two Crackers Cooking Blackbear Smokehouse Blitzkrieg BBQ

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

Ribs: Git-R-Smoked Blitzkrieg BBQ Blackbear Smokehouse B & T BBQ Cook Team Fully Involved Budmeisters Divine Swine BBQ Team Great Lakes BBQ Feed Company Matt Daddy’s BBQ Big Papa’s Country Kitchen

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

Brisket: Smokin your Butt Git-R-Smoked Budmeisters Divine Swine BBQ Team Habeas Porkus Blitzkrieg BBQ Hot Wachula’s Blackbear Smokehouse Fully Involved B & T BBQ Cook Team

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Page 20

April 2011

The BBQ Times

Kids “Q” Corner

The Kids Q Corner is a new feature by The BBQ Times. Does your child or grandchild like to compete in BBQ with you? Maybe even on their own? Send us in photos of your kid “queing” and see their photo in The BBQ Times. aevans@bqtimes.com or thebbqtimes@yahoo.com Photos By Audrey Evans

Sisters, Mallory and Riley Britton enjoy dad, Clint Britton’s competition ribs in Thomaston, Georgia. Clint is head cook of Sauced Hogs Smoke Jake Wooley, son of Damon and Shack. Ashlee Wooley accepts an award on behalf of Wooley Bully BBQ Lonnie Smith, Head cook of team Bubba Grills Maﬁa in Thomaston, Ga. at the shows off his newest BBQ princess, Grayson Smoke on the Water BBQ Festival. Smith.

Link Centre Don’t Be Cruel BBQ Duel Tupelo, MS • March 16-17, 2012

Pigs In Flight

Memphis, Tennessee • March 31, 2012 Grand Champion - Red Hot Smokers - (Ribs) Whole Hog 1st Place – Sweet Swine O’mine 2nd Place – 10 Bones Bbq 3rd Place – Rebel Roaster Revue 4th Place – Boars Night Out

Reserve Champion - Pit Bulls Up in Smoke Overall: 1. Killer Hogs - 694.8570 2. Pit Bulls ‘Up in Smoke’ - 689.7140 3. McFrankenboo BBQ - 682.8566 4. Farmboy BBQ - 681.1426 5. Saucy Swine-O’s - 680.0002 6. QUAU - 679.4284 7. Fire Dancer BBQ - 679.4282 8. Two Old Men and A Grill - 678.8570 9. Pigs-R-Us - 678.2854 10. Brew ‘N’ Bar-B-Que - 678.2852

11. Smoke Me Silly - 677.7142 12. Pellet Envy - 675.4286 13. Smokin’ Section - 675.4284 14. Wicked Que - 675.4284 15. Jack’s Old South - 674.2856 16. Redneck Grillers - 672.5712 17. The Blue Blood’s - 670.8572 18. Late Night Whiskey Smoker - 670.2850 19. Southpork - 669.7144 20. BAR-B-Q 101 - 668.5710

Shoulder 1st Place – Boars Night Out 2nd Place – 10 Bones Bbq 3rd Place – Serial Grillers 4th Place – Red Hot Smokers Ribs 1st Place – Red Hot Smokers 2nd Place – Boars Night Out 3rd Place – Big Bubba’s Bar-b-q-n Crew 4th Place – Gwatney Championship Bbq

April 2012

The BBQ Times

Page 21

Puddleville Pig Jig • Adel, Georgia •MBN •March 23-24, 2012

Page 22

April 2012

The BBQ Times

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Q The BB Times �

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To ﬁnd out what’s going on in the Southeast for BBQ events, schedules & news go to our website at:

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Join us on

The BBQ Times

Check out our newest online discussion and enter your team to be our Featured Team of the Month. The form is in discussions on our Facebook page. Like the Page and Fill it out. You can email it in or reply on the discussion! Who will be featured this month? Maybe it’s YOU!

Interested in advertising or other information call Audrey: 478-218-2333 Or Email: aevans@sunmulti.com Interested in advertising or other information call Audrey : 478-987-1823 Or Email: aevans@bqtimes.com

April 2012

The BBQ Times

Calendar of Events

Memphis Barbecue Network Apr 20 - Apr 21, 2012 Philadelphia Ham Jam Arts Festival Downtown District Philadelphia, MS Contact: Lisa Howell 601-6561000 lhowell@neshoba.org

Apr 20 - Apr 21, 2012 Southaven Springfest Southaven, MS Contact: Kristi Faulkner Phone: 662-393-6939 Email: kfaulkner@southaven.org Judge’s Contact: Eddie Foshee Phone: 901-834-4208 Email: jefoshee@gmail.com May 4 - May 5, 2012 Smokin’ on the White Riverside Park Batesville, AR Contact: Bill Couch Address: PO Box 2094 Batesville, AR 72053 Phone: 870-793-5031 Email: bcouch@hwmcpas.com May 25, 2012 Brenau Barbecue Championship Gainesville, GA Contact: Jim Barco Phone: 770-534-6161 Email: jbarco@brenau.edu Aug 23 - Aug 25, 2012 Music City Festival & BBQ Championship 100 1st Avenue S Nashville, TN Contact: Brian Hamilton Phone: 615-202-9135 or 615-3529164 Email: brianmusiccitybbqfestival.com Contact: Delaniah Bringle Phone: 615-424-5923 or 615-3529164 Email: dbringle@hotmail. com Sep 7 - Sep 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 Sep 13 - Sep 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

Sep 20 - Sep 22, 2012 Murphysboro Barbecue Cook Off 214 N 17th Street Murphysboro, IL Mike Mills Phone: 618-684-8902

Kansas City Barbeque Society April 20-21, 2012 25th High on the Hog Festival Winchester, TN Contact: Jeannie Bates Phone: 931-308-8010. bates139@hotmail. com April 20-21,2012 Cornelia Apple Blossom BBQ Festival (GBC Qualifier) Cornelia, GA Contact: Heather Sinyard, PO Box 785, Cornelia, GA 30531 Phone: 706-778-8585 x280. bht@corneliageorgia.org April 20-21, 2012 10th Annual Southern Hotwing Festival Memphis, TN Contact: Paul Gagliano Phone: 901-758-2424 paul.gagliano@svn.com April 27-28, 2012 BBQ Capital Cook-Off Lexington, NC Contact: Chad Hodges Phone: 336-249-0383 uptownlex@lexcominc.net April 27-28, 2012 Hog Fest in Historic Edenton I Edenton, NC Contact: Roy Murray, PO Box 390, Edenton, NC 27932 Phone: 252-426-1426. tarheelfireplace@embarqmail.com April 27-28, 2012 Char-Broil Pig Bowl (GBC Qualifier) Columbus, GA STATE CHAMPIONSHIP Contact: Matt Hilliker Phone: 706-221-1900. Fax: 706-221-1901. matt@outdoorevents.com April 27-28, 2012 BBQ Boogie & Blues Calhoun, GA STATE CHAMPIONSHIP

Contact: Sue Ellen Phone: 706-625-3200. sueellen@gordonchamber.org

May 4-5, 2012 Mississippi Springfest Ashland, MS Contact: Tony Tidwell, PO Box 507, Ashland, MS 38603 Phone: 662-224-4994. msspringfest@att.net May 4-5, 2012 The WhistleStop Festival & Rocket City BBQ Huntsville, AL STATE CHAMPIONSHIP Whitney Heaps Phone: 256-5648116. whitney.heaps@huntsvilleal. gov May 11--12, 2012 Boss Hog Cook-Off Waynesboro, GA Contact: Amy Lively Nan Lynch, nlynch@fnbwaynesboro. com Phone: 706-554-8100. alane@fnbwaynesboro.com Tim Lively Phone: 706-551-2045. tdlively@roelco.net May 11-12, 2012 Roman Roast on the River (GBC Qualiﬁer) Rome, GA Contact: Betsy Hampson Phone: 706-314-1324. bhampson@rfpra. com May 18-19, 2012 Bloomin’ BBQ & Bluegrass Sevierville, TN STATE CHAMPIONSHIP Contact: Carroll McMahan Steve Ownby Phone: 865-453-6411. cmcmahan@scoc.org May 18-19, 2012 Cotton Pickin’ BBQ Cook-Off Hartselle, AL STATE CHAMPIONSHIP Contact: Susan Hines, PO Box 817, Hartselle, AL 35640 Phone: 256-773-4370. susan@hartsellechamber.com May 25-26, 2012 Lewisburg Rotary Club BBQ Cook-Off Lewisburg, TN STATE CHAMPIONSHIP Contact: Jeff Jordan Phone: 931359-4373. jjordan@advancedeyeca reclinic.net

WWW.BQTIMES.COM

Page 23

May 25-26, 2012 5th Annual Horsin’ Around BBQ Showdown (GBC Qualiﬁer) Young Harris, GA STATE CHAMPIONSHIP Contact: Bobby Brumley Phone: 706-379-7612. bbrumley@brasstownvalley.com May 25-26, 2012 Papa Joe’s Banjo-B-Que Evans, GA Contact: Doug Varnadove Christy Beckham, kdvarnadore@abbeverage.com Phone: 706-855-8555. christy_ beckham2@yahoo.com

Southern Barbecue Network April 20&21, 2012 Barbecue for Baseball The Ponds 101 Pottery CircleSummerville, SC. 29483 July 20- 21, 2012 Spruce Pine Bbq Championship & Bluegrass Festival Location: Locust Ave Spruce Pine, NC 28777 Contact: Randy Hembree Phone: 828-385-1125 Aug 31-Sep 1, 2012 Beach Boogie and BBQ 4017 Deville St Myrtle Beach, SC. 29577 Contact: Kenny Craven (843) 971-0131 Sept 2012 Uniquely Union Union County Fair Grounds 126 Kirby Street. Union, SC. Contact David “Tubo” Owens Sept 2012 Dorchester Shrine Club 2150 Beech Hill Rd. Summerville, SC. 29483 Contact: Charles Dangerﬁeld Sept 2012 McCormick Children’s Home North Mine St. McCormick, SC. Contact: Brad Kay

Calendar of Events Continued From Page 2

Page 24

Bubba Grills The BBQ Times

April 2012

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