April 2015 opt by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

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

April 2015

VOLUME 6 • NUMBER 6

92 BBQ / Assassin Smokers rocks Douglas Bikes, Blues & BBQ BY Jim Sewell GBA Vice - President

April 10, 2014 - Douglas, GA has a storied history in the world of competition BBQ. The city has joined forces with the Georgia Barbecue Association (GBA) the past two years to bring professional competition BBQ back to the city. The City of Douglas pulled out all stops to put on a great show for the 2nd annual Bikes, Blues & BBQ Festival. Brad Sweet of 92 BBQ/Assassin Smokers got the final call of the day as Grand Champion. It was not easy however as his Loin Finals entry scored just one tenth of a point more than David Hair & Dobey Q’s Pulled Pork Finals entry, 92 BBQ/Assassin Smokers Grand Championship Loin entry topped the category. Douglas native daughter, Crystal Smitherman and Hard Rock Hill BBQ took 2nd place with CA Jenn Smokin Que taking 3rd place. It was the first time making GBA finals for both these teams. J Dubs Stew & Que grabbed 4th place and LawDawg BBQ grabbed 5th place. In a tie for 5th place, Dobey Q won the tiebreaker over Wilbur’s Been Smokin’ Somthin’. Eighth place went to Dixie Que, 9th place went to Kelvin’s BBQ and H & J Cooking Team rounded out the top ten. Dobey Q took top honors in Puled Pork with Just Blowing Smoke as the

92 BBQ / Assassin Smokers wins Grand Champion at the 2015 City of Douglas Bikes, Blues & BBQ on April 10, 2014.

See Douglas Page 6 Brad Sweet Pitmaster is pictured here with his team-mate, Teddy Spikes and Georgia Henderson, Event Coordinator along with some of her event staff. 92 BBQ also took home First Place Ribs.

Bainbridge Page 20

Ofﬁcial Publication of:

Bill Allen Perfect 160 Chicken

OKBS Page 23

ADDRESS SERVICE REQUESTED• ADDRESS ON PAGE 4. POSTAGE PAID VALDOSTA, GA POSTAL PERMIT #171

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THE BBQ TIMES

APRIL 2015

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THE BBQ TIMES

APRIL 2015

Discovering the meaning of “true” in all aspects...

Audrey Evans

Editor & Publisher aevans@bqtimes.com The older I get, the more I realize those “True” times in life are more and more far and fewer between. You know the times I am talking about, the “true” friendships, “true” love, “true” camaraderie...and the “tough” times start seeming like they happen more and more often. My column last month was addressing some changes I have seen in BBQ that I don’t exactly like. Things that I wish I

could make go away and bring back some of the good ole’ days of competition we had five years ago. If you haven’t read it, go back and do so. But, this month, I want to hit on a few things I have seen over the last month or so that have touched me in a good way about the BBQ community we all love so much. One of the first events to make me stand back and truly take a look happened in Bainbridge GA at the Flames on the Flint BBQ Competition March 14, 2014. My mother and I rode down that morning to cover the event and I really had no idea how that day was about to unfold. Just as we arrive we see an ambulance pulling out of the cook area and that is immediately a red flag to me. Once we got settled in a parking spot and walking around I found out that one of my long time supporters, GBA supporters and a great friend Mr.. Joe Wright was in that ambulance. Mr. Joe is Pitmaster of Bethel Smokers out of Douglas, GA and if you have never met him or his crew, you need too! They are stand up men. Mr. Joe was having some heart problems that morning and didn’t want to leave to go to the hospital because he was worried about his turn ins and his boxes. I’m sure many of you can relate to that one

Inside This Edition: 28 Pages • APRIL 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 EAGLE LAKE BBQ FESTIVAL...................................PAGE 7 BRANDT HANEY......................................................PAGE 8 FAMOUS DAVE........................................................PAGE 9 DURHAMTOWN SPRING FESTIVAL........................PAGE 10 MATTHEW BOUGHER.............................................PAGE 12 SMOKIN’ BUTTS N TIRES........................................PAGE 14 LONNIE SMITH .......................................................PAGE 16 CALENDAR OF EVENTS...........................................PAGE 18 FLAMES ON THE FLINT...........................................PAGE 20 SUBSCRIBE.............................................................PAGE 22 FIRELAKE BBQ COOKOFF........................................PAGE 23 NBBQA AWARDS OF EXCELLENCE.........................PAGE 23 NEWTON, MISSISSIPPI...........................................PAGE 25 SMOKE ON THE WATER..........................................PAGE 26 BBQ ITEMS FOR SALE.............................................PAGE 27

in some instance or another. HOWEVER, when Ms. Sandi Fallin and Robby Royal went in to check on Mr.. Joe they insisted he go to the hospital and called 911. That is one of those “True” Friendships I was referring too. They knew Mr.. Joe needed to go to the hospital and they knew the BBQ family would come together to make sure his turn in’s were done just like he wanted and his rig would get home. The cook may not have turned out like Mr.. Joe wanted but I’m sure he indeed found he had some true friendships that day and his life was better off in the hands of the doctors rather than the judges. Sadly, the day wasn’t over. We got through awards and witnessed Mr.. Bill Allen of Hollywood N Swine take his first perfect 180 score and win first place in Chicken that day. Many more walked the stage and the day ended with Way 2 Que scoring their first Grand Championship. Many smiles were going, until many stopped in their tracks as an ambulance pulled back into the cook area. Mr.. Bill had a heart attack (I believe) right about the time he got back to his trailer. The miraculous thing I saw happen right then, was the number of cook teams who stopped dead in their tracks from cleaning up, about to pull out, it didn’t matter they stopped and

ran over to see what could be done, how could they help. The Truth is Mr.. Bill was from New Jersey, and I can’t say I got the chance to meet him other than giving him a paper earlier that day and I know there were others standing there who may not have known him all so well either. But we all stood there together, WE PRAYED, we watched in silence as the EMT’s did everything they could. In the end, Mr.. Bill went to be with the Lord that day. In just a split second, it went from being the day he won the perfect score on his nemesis Chicken to the day he was called home. Once again, that “true” camaraderie outshined it all, folks were there for him, they loved him and they prayed for him. Not because they had to but because we are a BBQ FAMILY. Over the last few weeks, I have been involved in a fundraiser for Danny Meadows. Danny is the President for the Georgia Barbecue Association, he has helped with contest all over for the MBN, GBA and many other Associations I am quite sure. Mr. Lonnie Smith of Bubba Grills asked me to help him and take part in a fundraiser for Danny, who has to go to California for a procedure and spend a month

See Audrey Page 5

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Or you can visit us for direct links to these great websites!

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APRIL 2015

How To Cool A Hot Wachula - Matt Barber that is

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com My good friend Matt Barber from the hottest winning bbq team in the country has been in a groove like no other team I have ever seen. I have known Matt for quite a while and have had the privilege

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

Editor & Publisher Audrey A. Evans

Contact us at 478-218-2333 or aevans@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. All articles are due by the 5th of the month they are being submitted to run in. Emailed photos need to be in jpeg, tiff or pdf formats. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC. PO BOX 1710 Perry GA, 31069

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to travel around the country with him and I probably have some good insight on how to slow him down. Matt has faced a little adversity along the bbq trail but all it has done is made him work harder and become a great competitor. I tried to make him spend the night in Live Oak one time but he decided he would head home not wanting to sleep in his truck. The next day heading south we saw Matts truck on the side of the road with a flat tire. He had a flat spare, a dead cell phone and was out of bug spray and his battery was dead on his truck so he spent a buggy night on i75. A good samaritan in an alligator skinned old hippy mobile stopped to let him use a cell phone and that’s when he noticed he was 100 feet away from the roadside emergency phone. Matt traveled to Tennessee with us and was sleeping in the front seat of our truck in the Sam’s club parking lot with my father in law in the back seat and Janet and I were asleep in our trailer - we were waiting on Friday morning to get set up so we were still hooked up. I woke up around 3 and was using the facilities when all of a sudden the truck and trailer lurched forward 25 feet. Stuff fell off the shelf on Janet and she hollered in surprise and when I managed to get out of the bathroom I told Janet we must be getting towed! I stepped out of the trailer and the step was now 25’ behind the trailer. I ran to the truck and Papa Larry was stuck on the back floor. Matt was behind the steering wheel and had a shocked look on his face. Somehow he was trying to turn the key on to roll the window up or down and he accidently started the truck in gear shutting it off before it jumped the curb and into some trees. I laughed until I cried. The look on his face was priceless and once we got Papa Larry out of the back floor and found his glasses we all laughed hard. Matts lucky old bronco was sitting parked at his shop - I did not get all the details of this event but somehow someone just so happened to find his out of the way parking place and run into his bronco and totaled it. Well someone offered to kidnap the Wachula mobile on the way to Dothan and this would probably be the best way to slow him down, but we figured bail money might be expensive and he would just borrow a cooker and beat us anyway. Then we had the ultimate plan of fixing him up with a woman to try and throw his game off a bit. Several years ago a local gal named Crystal Storm - she was a performer at a local club- came to see everyone at the contest and created quite a stir.

I thought about contacting her and getting her to stop by and see Matt but she is in Myrtle Beach Performing with Bridgette the Midget. We need to disconnect his battery on his scooter and maybe walking will throw his game off. He brought his dog one time and did not win so maybe we tell him he

needs to bring his pet so he has some company. When Matt won Thomaston he jumped in the lake to celebrate his win so maybe a little swimmers ear might throw him off a bit. We need to get every team to go by Matts truck and buy some salsa

See Dana Page 5

extending the grace of god

Jeff Petkevicius Pitmaster Give it to God yokedup@gmail.com

God is working on us all the time. The closer we draw to Him, the more complete our surrender to Him, that still, small voice becomes clear and distinct. To say that the last month has been extraordinary would be a start... but not sufﬁcient. As a man of God, I am blessed in so many ways to have the opportunity to be, up close and personal, watching God work His love and grace on the lives of people around me. Having been on the Pro BBQ circuit for 5 years and just completed my 100th competition, there is a growing crowd of great friendships I have been blessed with. One of those relationships that started in Bainbridge GA, was with Bill Allen of Hollywood and Swine BBQ out of New Jersey. We met, became quick friends and I was looking forward to another BBQ family relationship. Bill decided to use my Goal Line rub on his chicken, took 1st out of 73 and had a perfect 180...dat’s what I’m talking about. After the contest and celebration, I went to say my good-bye’s and God had me give Bill a bible that was on my front seat. I handed the bible to Bill, said Good by, walked away and Bill collapsed and passed away. Life and death.. We all have Life and will all have death. Shocking reality and sobering experience.

God’s work on me is heavily focused on grace. God pours out grace (un-merited favor) on us all the time. Jesus went to the cross and died for our sins as the ultimate expression of God’s Grace. The point is... it needs to be extended from us as well as an expression of Jesus living in our hearts. Much easier said than done, because it seems to feel better to hold onto a grudge, justify blowing people off, and wallowing in our own self pity and righteousness. That’s our reaction, (mine included) but not God’s. God wants us to extend grace in all situations, and remind people that Jesus came down to save us from the sins that will keep us from spending eternity with God. I have a choice...how do I represent God, how do I preach... do I preach the fear of God, and the consequence of sin to remind myself and everyone that I deserve hell? Or do I proclaim Jesus, do I lift up the answer... salivation through Jesus? The second one requires a shift in tone... a new “tongue” to speak hope, life and glory through surrender to Jesus as Lord and Savior. I’m already seeing the positive results, and I have to focus on this new direction... but I know God is right there with me coaching me along the way. 23 for all have sinned and fall short of the glory of God, [Rom 3:23 NKJV] 28 And we know that all things work together for good to those who love God, to those who are the called according to [His] purpose. [Rom 8:28 NKJV] We have life, we will all have death... in the middle, Jesus is right there to help us prepare for when we stand before God. He wants your whole heart... Give it to God...what are you waiting for?

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THE BBQ TIMES

Get to know the JUDGING - GBA STYLE Submitted by Jim Sewell GBA Vice President

One of the most often discussed and “cussed” aspect of a barbecue competition is judging. A competition must have cook teams to cook the meat and organizers to setup and host the competitions. It also must have a pool of reliable judges in order to determine the winners of the competition. Each sanctioning body has their own style and methods of judging. The Georgia Barbecue Association (GBA) has developed a system of judging that blends the best aspects of several different organizations along with aspects that are unique to the GBA. The GBA uses comparative scoring. The entries are not judged against some stated criteria of what should be “perfect BBQ”. They are not judged against what Grandpa used to cook or against the best BBQ they ever ate. Each entry on a table that day is judged only against the other entries on that table that day. Reliable judging all begins with training. The GBA requires new judge candidates to take the GBA training class. The class begins with a Power Point presentation that explains what categories comprise a GBA

competition, an overview of the basic rules of competition and an explanation of comparative judging. The presentation then goes into detail on scoring each of the four criteria – Appearance, Tenderness, Taste and Overall Impression. The class ends with a written exam and hands on judging of product prepared by a top GBA cook team. Upon completion of the class, the candidate becomes a Trained GBA Judge. A Trained Judge must judge two GBA sanctioned contests within the next 12 months to become a Certiﬁed GBA Judge. The GBA also has a Master Judge program to reward it most seasoned and experienced judges. The GBA has developed an online judge registration process that gives all GBA judges a quick and easy way to apply to judge a contest. Once the judge registration period for a contest closes, the Lead Contest Rep will determine the number of judges needed for a contest & select that number from the pool of registrants. The GBA believes in giving all judges an equal opportunity to judge, so the Lead Contest Rep will give priority to those who have judged the fewest contests. The Lead Contest Rep will also be sure to select a proper mix of Master, Certiﬁed and Trained judges. The GBA believes that judges become

AUDREYFrom Page 3 out there. For anyone, that would be ﬁnancially trying. With the hard work of about 10-12 of us selling tickets, we were able to raise over $9,000 and present it to Danny this past weekend. All because of the “true” friendship and “true” love that BBQ folks have for each other. This wouldn’t have been possible in a general fundraiser, God had a hand in this for a reason, and with different folks placed all over the state and country, we were able to raise that type of money for a great guy in the BBQ world who is “true” in every aspect of the word. I’m sure at this point, between what is in my column and the fact you are just reading your paper that you are aware it was a little late going to press this month. I will take 150% of the blame on that. We have had some mailing issues and kinks to work out with the distribution center BUT this one is all on me. Last week was one of the worst weeks I have had in quite a few years. So, In my last point of how great the BBQ world is, I am going to mention I lost a very dear and “true” friend on April 15, 2015 after a on going battle with Heart Complications that arose again over the last few months. Leonard Giegerich was no stranger to the BBQ world but a lot of you probably never knew him. Leonard helped me put on Pigs and Wings BBQ Competition in 2011, 2012 and 2013. I think in 2013,

with all the mud, he might have been the only sane one to run the show...I was certainly a mess! Leonard went to competitions for me several times and took photos, and covered the events when I wasn’t able to go. He was a large part of The BBQ Times, Pigs and Wings, and an even larger part of me. What I have seen in the last week as I dealt with this is the largest outpouring of support and prayers from the “true” friends in BBQ I could ever imagine. At the end of the day, there are always going to be problems and things we don’t agree with going on in our world. I hope that my column last month helps make people realize how great these friendships in the BBQ community can be. How “true” so many of these folks really are. I still to this day feel 100% the same way I did the day I wrote that column but I felt like I needed to share some of the good I’ve also seen in BBQ this past month. I send my deepest apologies that the paper is late. I truly do, but sometimes in life, we have to do things for those who are and have been there for us no matter what. Love your “True” friends, your “true” love, and your “true” life. It’s not going to change and we certainly aren’t guaranteed tomorrow. God Bless you all! And thank you for letting me do what I do. Until next month....Keep rubbin’ those butts!

better with experience, so the organization works to maximize participation while still making worth the judges time to travel to a contest. The GBA tries to insure that every judge selected for a contest will sit and judge at least two of the three categories. The GBA also take a unique approach to the seating of judges. Judges are seated randomly. Spouses, family members and close friends are asked to sit at separate tables. Judges are also asked to sit with a different group each time. The GBA uses a random number generator to assign turn in boxes to tables prior to the first turn in of the day. This insures a fair judging for all contestants. The GBA, much like MBN, has a finals round judging. The top three scorers in each category advance to the finals round where they prepare and turn in a second box. Finals are judged by a separate panel of judges who have not judged during the preliminary rounds. The Lead Contest Rep handpicks the five finals judges from among the most experienced judges at the contest. The finals judges determine the first, second and third place finishers in each of the

three categories. Each category in ﬁnals are judged independent of the other two. The highest scoring entry among the three ﬁrst place winners is awarded the Grand Championship for the contest. The GBA also rewards the team that was the most consistent across the three categories. The team with the highest cumulative score from the three categories in the preliminary rounds is awarded the Reserve Grand Champion. If the Grand Champion also has the highest cumulative preliminary scores, the Reserve Grand Champion will pass down to the team with the second highest cumulative score. There is no right or wrong way to judge a BBQ competition. Each organization has developed a system that works best for their style of contests. The GBA is an up and coming organization that has “borrowed” the some of the best parts of the other systems and blended with it own unique “family style” atmosphere. To learn more about the GBA, visit our website at www.bbqga. com

DANAFrom Page 4 from him. Maybe he will get busy selling and throw off his schedule a bit. If not at least we all get to enjoy the best salsa I have ever had. Lets all sign up for Matts cooking school and maybe we could all learn a couple of his secrets or maybe he will make enough money he could quit competing and just teach cooking schools. Matt comes from a family of preachers and maybe we could all pray he gets a calling to the ministry and wont have time to compete as much! Seriously I want to congratulate my good friend on his success’ lately. We could all take a page out of his book and work hard at your hobby or job or life in general and ﬁght past any setbacks and

APRIL 2015

just give it all you got. I ﬁgured out the real way to beat him at a contest and that is to turn in the best product you can and hope the judges are getting tired of the good stuff he has been cooking! See everyone at a contest soon and safe travels to all. There is a big contest this weekend in Dothan Alabama and my Texas friend Mark Bateman will be there. We traveled to New Mexico and cooked his contest and made friends for life and are looking forward to our visit. Bless our troops and all who have served this great country. We all keep cooking and this bbq family keeps growing we will have enough votes to get people in ofﬁce that can just do there job!

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THE BBQ TIMES

APRIL 2015

DOUGLAS From Page 1

runner up and H & J Cooking Team in 3rd place. Mojo Smokehouse got the call fr 4th place. LawDawg BBQ won the tiebreaker for 5th place over Kelvin’s BBQ. Seventh place went to Gas Passers. A pair of local teams were up next with Bethel Smokers placing 8th and East Coast Asphalt placing ninth. 92 BBQ/Assassin Smokers took 10th place. In Ribs, it was H & J Cooking Team for the win. Just Blowing Smoke edged out Mojo Smokehouse for second place on the ﬁrst tiebreaker. 92 BBQ/Assassin Smokers got the 4th place call. Gas Passers took

5th place and Dixie Que took sixth. Raging Smoke BBQ walked for 7th place. Hard Rock Hill BBQ got second call for the 8th place Rib entry. Old Henry’s BBQ captured 9th place and Stump’s Smokers captuted 10th place. Next up for the GBA is Smokin’ Pork N Butts in Jackson. The month of May brings three great contests. The Three Rivers Festibal at Towns Bluff Park will be in Hazlehurst on May 1-2. The following week will be Smoke on the Lake in Acworth. The GBA will sanction the 1st Annual White Oak Pastures BBQ Challenge in Fort Gaines on May 22-23.

H & J Cooking Team - Reserve Champion & First Place Ribs

Dobey Que - First Place Pulled Pork

the choice of champions! home of injections, rubs, & bird booster

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PAGE 7

THE BBQ TIMES

APRIL 2015

Eagle Lake BBQ Festival • Eagle Lake, Florida • March 7, 2015

Pro Grand Champion Hot Wachulaʼs

Pro Reserve Champion Sweet Smoke Q

Backyard Grand Champion Ring Of Fire

Pro Ribs First Place Barbeque This

Pro Brisket First Place Swamp Boys

Pro Chicken First Place Kick Yo Butt

CHICKEN: Kick Yo Butt 196.9000000 Hot Wachulas 196.4666700 Sweet Smoke Q 195.5166700 Shanty Town BBQ 195.0166700 Butts on the Barbie 195.0166700 RIBS: 1. Barbeque This 196.4500000

1. 2. 3. 4. 5.

2. 3. 4. 5.

Blitzkrieg BBQ Sweet Smoke Q Hot Wachulas Blazin 7’s

195.7333300 195.5000000 194.3166700 193.1500000

PORK: 1. Sweet Smoke Q 196.4833300 2. Barbeque This 196.4666700 3. Swamp Boys 196.2166700

4. Hot Wachulas 195.7333300 5. Smokin’ Flames BBQ 193.3666700 BRISKET: 1. Swamp Boys 199.2833300 2. Hot Wachulas 197.9000000 3. Good Buddies BBQ 196.5000000 4. Sweet Smoke Q 196.4666700 5. Git-R-Smoked 196.2333300

Backyard Reserve Champion Smoken & Poken OVERALL RESULTS: 1. Hot Wachulas 784.4166661 2. Sweet Smoke Q 783.9666663 3. Swamp Boys 776.2999998 4. Barbeque This 774.9499999 5. Good Buddies BBQ 769.8499996 6. Smokin’ Flames BBQ 768.7666666 7. Git-R-Smoked 766.1833331 8. Shanty Town BBQ 764.0666665 9. Skinny’s BBQ Team 762.9499999 10.Team Unknown BBQ 762.6666667 11.Blitzkrieg BBQ 761.6166667 12.Blazin 7’s 761.2666667 13.Matt Daddy’s BBQ 760.7333334 14.Big Daddy Q 759.5166668 BACKYARD: 1. Ring of Fire 750.2666667 2. Smoken & Poken 737.9833333 3. Vandals BBQ 736.3499999 4. Silver Fox BBQ 729.8166668 5. Lit Up 727.6500000

PAGE 8

THE BBQ TIMES

APRIL 2015

Chutney Brings the Wow Factor

Brandt Haney

Pitmaster Backyard BBQ Studs

Anyone who is clearly a smoke-a-holic generally tries to smoke something that fails miserably. For me it was trying to smoke pasta. Why I had this grand idea that if I slow smoked dried pasta that it would infuse this great flavor I will never know. I tried it, and if you can believe it, the aroma was wonderful until I put it in a pot of water for fifteen minutes and washed all the surface smoke off. Never saw it coming. But occasionally there are those moments, albeit brief, that I can put something together that kinda has that wow factor. That happened recently when I was trying to figure out what to do with boneless pork chops we had that needed to be cooked

AWARD WINNING BBQ RUBS • SAUCES MARINADES • INJECTIONS

for our dinner. I wanted a flavor that was a little different and thought that I could add a side or topping to them for something that was not the same ol’ grill it up or pan fry it standard. As I stood at the open refrigerator swaying in the breeze I saw two mangos we had just calling my name. I did a little looking around and found that mango chutney was included in a fair amount of recipes. Being that antithesis of sophisticated I had to dig a little further to find out exactly what chutney was. Turns out is a fancy word for a fruit or vegetable topping. Like a condiment, although that makes me think of ketchup and mustard. Now that I had a basic idea of what I wanted to do I rummaged through the refrigerator and came up with apples to go with the mango which in my mind was a good fit for pork. I have seen fruit on ham in the form of pineapple so it sorta made sense. With that in mind and a rough recipe to get me started I did what any self respecting back yard man will do, I brought in my wife to do the chutney. She reads a lot more about this sort of thing in cook books and watches a lot more Food Network than I do so why not turn it over to her. After explaining the rough plan to my

wife I told her I would be back to help shortly and I went to work doing what I know best, smoking. I fired up the trusty smoker and once it hit 250 degrees I put the pork chops on and sat back surfing the web and then shot some basketball with my son. Knowing the pork chops were thin and the cooking time would be much shorter than most of the things I cook, I checked them after an hour. Pretty close but not quite done. After an hour and a half I pulled the cooking grate and chops directly over the coals and did a quick thirty second grill on each side just to add a little color to the meat. Bringing the pork chops up with a smile on my face I declared victory. The hard part of the meal was done. Yeah, that didn’t get the response I was hoping for. To give my wife the proper credit, she had cooked sides for the meal and prepared that chutney to perfection. It was sweet but she had added Sriracha to give it a little heat on the back end. We served our dinner that night and it was fantastic. Not only was it visually appealing with the red tinted smoked meat topped with a dollop of bright yellow, but the flavors melded perfectly. A light smoky pork with salt and pepper chased with the sweet flavors of apple and tangy mango followed

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PAGE 9 by a little bit of heat. I would like to say that the smoked pork was the star of the dish but it really was the chutney. It was something new that I had not tried before but will certainly make again. Well, have my wife make again.

SMOKED BONELESS PORK CHOPS WITH APPLE-MANGO CHUTNEY 1 Package boneless pork chops with salt and pepper to taste 2 large mangoes, peeled and diced 3 large apples, peeled and diced 1 small onion, very finely minced 3/4 cup brown sugar 1/2 cup white vinegar 2 tablespoons minced ginger 1 tablespoon fresh thyme leaves 2 teaspoons mild curry powder 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon Sriracha sauce

THE BBQ TIMES Preheat the smoker to 250 degrees. Add pork chops and smoke until cooked through, about an hour. Finish over higher heat for thirty seconds a side just to slightly brown. In a medium saucepan soften onions over low heat. Once soft increase the heat and combine the apples, mangoes, white onion, sugar, vinegar and ginger. Bring to a boil uncovered. Reduce the heat and continue to simmer until the mixture has thickened. Mix in the thyme, curry powder, allspice and Sriracha sauce. Simmer an additional 10 minutes. Remove from the heat and serve warm or cold. The chutney takes about forty minutes in total, so if you plan it just right you can have your chops and chutney done at the same time. Timely cooking is another thing BBQ gurus in the back yard and competition trail know all about.

A New Beginning

“Famous Dave” Anderson Pitmaster /Founder Famous Dave’s of America

I have been in total awe of the huge outpouring of congratulations, encouragement, and support that I have received this past week. April 1st marked the beginning of a new day and a new chapter in my life. It’s been a whole year since 2014 March 31st my last day as Famous Dave. I think a lot of you noticed that I was sort of quiet this past year. All I can say is this past year has been a very emotionally hard year for me as I could not share that I had nothing to do with the company that I founded or the fact that most of my life I had one dream and that was to make people happy with my BBQ smoked meats, sides, and my desserts...and now this is all over at Famous Dave’s and me being “Famous Dave.” For over 20 years before I built Famous Dave’s and then last year celebrating 20 years in business...I had this one un-

wavering dream to turn Famous Dave’s into one of America’s best loved BBQ joints. Worst decision of my life was to take Famous Dave’s public as it is now being run by Wall Street investors. I left a lot on the table by leaving but leaving was the right thing to do. Today I have nothing but some great memories. I want to thank all my fans, customers, former employees, and vendors who were part of my life these last 20 years. I honor you for your dedication, hard work, and passion. Those who are still in the Famous Dave’s family, you will always be in my heart and I will always be with you in spirit...I wish you the best. It was a remarkable journey that created many jobs, billions in sales, and we were one of the most award winning BBQ restaurants with almost 800 Best of Class Awards and the fact Famous Dave’s was buying over 10 Million pounds of ribs annually and that’s just ribs not including pork butts, rib tips, briskets, chicken, or sausage. I’m leaving being “Famous Dave” and now my NEW tagline is Dave Anderson, “America’s Rib King!” I am grateful to live in this country where dreams do come true if you never quit during times of adversity or unbelievable challenges. I started Famous Dave’s in a small town of only 1800 in the northwoods of Hayward, Wisconsin never imagining that people would be driving from all over the Midwest to the point we were serving almost 5000 a week! And then eventually growing to almost 200 restaurants that stretched from Washington DC to California. There were many tough times where 3Xs we almost lost See Famous Dave Page 13.

APRIL 2015

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THE BBQ TIMES

APRIL 2015

29 Barbeque wins Durhamtown Spring BBQ Festival By Jim Sewell GBA Vice - President

The Georgia Barbecue Association (GBA) plowed into the Durhamtown Off Road Park near Union Point for the Durhamtown Spring Jam & BBQ Cook-off. While the slick red clay mud was a delight for the 4 Wheelers & Dirt Bikers, it presented some challenges to the Pitmasters. The GBA cooks were up for the conditions & turned in some outstanding ‘Que The competition was close as 16 teams vied for the final calls. The competition was so tight that the GBA reps had to go to break a tie for the Grand Championship. In the Finals, 29 Barbeque’s Pulled Pork box & Dobey Q’s Loin box both tallied a score of 597 from the final’s judges. The GBA motto is “It’s All About the Taste” and the Taste criteria is the first level in the tiebreaker system. 29 Barbeque’s scored 0.04 higher in the Taste criteria than Dobey Q to win the Grand Championship. Bubba Grills made finals in both Loin & Ribs and added a 10th place finish in Pulled Pork to tally the top cumulative score in the preliminary rounds and take home the Reserve Champion award. Dobey Q’s 597 score in Loin topped the category by just 0.2 over Fiddler’s BBQ.

Bubba Grills took 3rd place. 29 Barbeque edged LawDawg BBQ by 0.04 of a point for 4th place. Sixth place went to Main Street BBQ and 7th place went to Real South BBQ. Southern Hogs, H & J Cooking Team & 92 BBQ/Assassin Smokers rounded out the top 10. 29 Barbeque had the best Pulled Pork of the day with Main Street BBQ taking 2nd place & We Want Que taking 3rd place. Smoke Shack BBQ grabbe 4th place; 92 BBQ/Assassin Smokers grabbed 4th and H & J Cooking Team pulled down 6th place. Real South BBQ once again captured 7th place with Master Basters capturing 8th place. Ninth place went to Dobey Q and 10th place went to Bubba Grills. 92 BBQ/Assassin Smokers got the last call in the Ribs category. Smokin’ the Good Stuff was runner-up with Bubba Grills taking 3rd place. Smoke Shack BBQ got their second 4th place call of the day and Fiddlers BBQ got the call for 5th place. Dobey Q got their third call of the day for 6th place and H & J Coooking team also got a third call with a 7th place ﬁnish. In 8th place was Southern Hogs just 0.3 ahead of 29 Barbeque in 9th place. Tenth place went to We Want Que. Durhamtown also hosted a GBA sanctioned Cooking for Fun division contest.

ABOVE: 29 Barbeque wins the Pro Division Grand Champion at the Durhamtown Plantation Spring BBQ Festival March 21, 2015. BELOW: Pork Loin Judging. Cooking for Fun consists of Pulled Pork and Ribs. It is one round of competition only with no ﬁnals round as in the GBA Pro division. Six teams competed in the Cooking For Fun Division. Southern Accents took ﬁrst place in Pulled Pork. White Racing Team topped the Ribs category. Fine Azz Swine was the runner-up in both cateories and Screaming Eagle BBQ took 3rd place in both as well.

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THE BBQ TIMES

APRIL 2015

Dobey Q - Pro First Place Pork Loin

Bubba Grills Pro Reserve Champion

92 BBQ / Assassin Smokers Pro First Place Ribs

White Racing Team wins First Place Ribs in the Cooking for Fun Division.

Southern Accent wins First Place Pulled Pork in the Cooking for Fun division. Clint Larkin of Team Masterbasters works on his rib glaze in preparation for turn inʼs.

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THE BBQ TIMES

Que De Mayo

Matthew Bougher Columnist Beer & BBQ

With this issue hitting the mailboxes in late April one thought comes to mind, May is around the corner. For me, May starts with Cinco De Mayo. What does this have to do with Barbeque? Well, a couple things. The ﬁrst being the presumed barbeque experts, if we are attending the party the Que duties will fall on our shoulders. Secondly, this is a great opportunity for catering teams to expand their offering into another day of the year. Bars cannot

ﬁnd enough food trucks or caterers to come in and attempt to keep the patrons somewhat sober or at least upright. This one day could fund a competition if you play your cards right. Finally, Fajitas make one great dish to bring to the Friday night potluck. Fajitas are a well known staple in any Mexican restaurant or chain restaurant. This dish may not seem like something a competition BBQ team or BBQ enthusiast should worry about. However, as I pointed

APRIL 2015 out above, you would be well advised to spend a little time learning to make some great fajitas. To make fajitas you

only need one special cooking device that most already own or if not need to own anyway, the cast iron pan. You do not need to buy the special shaped wooden trayed fajita pan; any cast iron pan will work as long as it is shallow and promotes moisture evaporation. From there you need to get your ingredients. For the basic fajita: meat, seasoning, lime juice, peppers and onions. The steps to prepare the fajita are simple, season and sear off the meat. While that is cooking, prep your vegetables and get them going on the grill in the cast iron pan with a little oil in the pan. Rest the meat while the vegetables begin to soften and once they soften add the meat back, top with fajita seasoning and cook till sizzling perfection is achieved. Serve with soft ﬂour shells and simple typical condiments. How do I take this to a new level? First off, I use that relationship I have with my butcher to get Hanger Steaks. These have been the secret of many great butchers and places selling fajitas for years. The hanger when sliced against the grain like a brisket is unbelievably tender. I season this meat with a kicked up fajita rub that includes fajita seasoning, steak seasoning and a “Bold” BBQ rub that most here are

familiar with. As for the chicken, I season it with fajita seasoning, adobo and my favorite chicken spice of the day. Once all the ingredients are back in the pan I add the rest of the fajita seasoning and lime juice. That is it, you can add a new flavor level with the reverse sear method or even smoke the hanger steak and chicken. Put your spin on it by serving it with a cilantro slaw or top with your favorite sauce instead of salsa. I would recommend using some of the great salsas that come out of the IPC. Well, now that the Barbeque side is handled, let’s approach what this should be paired with. Mexican style beers vary greatly from the light pale lager that is the most well known to the Vienna lager. However, none of these beers do a great justice to what a Mexican style beer is. I would suggest you look for a light style lager or an American adjunct lager. Other choices include a great pilsner. However, all the beers I am discussing are available inside any store that has a decent beer selection. Their names are easily identifiable. Once you find the brand that you prefer make sure you slice your limes fresh and do not!!!!!!DO NOT use sweetened lime juice unless you want a beertail. However, one of the biggest things to take note of is to not by any means, do as the commercials show and place your clear bottles in direct sunlight, even if on ice. Sunlight is one of the biggest enemies of beer. A beer left in

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THE BBQ TIMES

sunlight even while cold, can go bad within an hour. If you feel that you must beer tub it, a towel on top is a wise idea. I prefer my Mexican style beers in the bottle, even though the cans provide better protection from the sun. One of the best ways to enjoy this pairing is to take a hearty bite of the fajita and once done push a fresh lime into the bottle, give it a slight tap on a wood table to activate the carbonation, tip it upside down to mix and shoot it into your mouth for a nice refreshing drink.

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I hope that this inspires you to step out of the typical barbeque meats and test your butcher to see if you can get the hanger steak. This dish can be completely prepped at home and cooked on site. It also serves well once cooked in a warming tray. If you have a meat you would like me to tackle pairing or want to reach me for any questions concerning beer please reach me at ShamrockingBBQ on Facebook.

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APRIL 2015

New leadership team takes the helm at annual NBBQA conference

NAPERVILLE, Ill – April 7, 2015 -The National BBQ Association (NBBQA, NBBQA.org) announced today that Linda Orrison was elected president of the association at its annual conference held recently in Nashville. The organization is committed to promoting the business of BBQ and supporting its members as they operate restaurants, catering companies, spice and rub companies and BBQ supply operations. Orrison, who is the marketing director for The Shed BBQ & Blues Joint, a highly successful restaurant and sauce company based in Ocean Spring, Miss., will serve a twoyear term. “This is a vibrant organization ﬁlled with talented professionals doing great things in the industry,” said Orrison. “The NBBQA is where passion meets professionalism, and I’m proud to be part of the leadership team. I look forward to working with the board to further the interests of the organization and help members capitalize on the increasing popularity of barbecue.” In addition, the NBBQA announced its new board of directors. Orrison says the membership will beneﬁt from the skills and insights from the industry pros serving on the board who come from a range of backgrounds and diverse geography. 2015 Board members are: Dave Raymond, President Elect - Sweet Baby Rayʼs Elk Grove Village, Ill. Kell Phelps, Past President - Editor, National BBQ News Douglas, Ga. Patrick Murty, Treasurer - Company 7 BBQ Englewood, Ohio

Bonnie Gomez, Secretary - Bonnieʼs Barbecue & Catering - Rio Rancho, New Mexico Mark Lambert, Competition Chair - Sweet Swine Oʼ Mine BBQ. - Olive Branch, Miss. Mike Mills, Public Relations Chair - 17th Street BBQ Murphysboro, Ill. Harry Soo, Region 1 Vice President (Washington, Oregon, California, Nevada, Arizona, Utah, Idaho, Montana, Wyoming) Owner of Slap Yo Daddy BBQ - Diamond Bar, Calif. Chris Jones, Region 2 Vice President (New Mexico, Colorado, Texas, Oklahoma, Kansas, Louisiana, Arkansas, Missouri) Colins Creek Barbecue Midland, Texas Becky Streuter, Region 3 Vice President - 17th Street BBQ Murphysboro, Ill. (Nebraska, South Dakota, North Dakota, Minnesota, Iowa, Wisconsin, Illinois, Montana, Indiana, Ohio, Michigan) Malcom Reed, Region 4 Vice President (Mississippi, Alabama, Florida, Georgia, South Carolina, North Carolina, Tennessee , Kentucky) The Killer Hogs, HowtoBBQright.com - Southaven, Miss. Dennis Sherman, Region 5 Vice President (Virginia, West Virginia, Pennsylvania, New York, Vermont, Maine, New Hampshire, Maryland, Rhode Island, Connecticut, New Jersey, Delaware, Massachusetts, DC area) Denny Mikeʼs Sauces & Seasonings York, Maine About the NBBQA - Founded in 1991, the National Barbecue Association (NBBQA) is dedicated to supporting the unique food culture of barbecue and the people who love it. The NBBQA’S goals are to promote the recognition and image of the industry, facilitate effective networking of industry resources, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue. For more information, visit www.nbbqa.org.

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the whole company but we never quit. You don’t quit when something is your life’s passion and you’re on a Mission from God! But life is about change... The month of April begins a new chapter; I am excited as April 14th, 2015 I will be getting back into the BBQ grove again by opening the doors to my new restaurant concept Jimmie’s Old Southern BBQ Smokehouse in Hayward, WI...which is named to honor my dad whose passion for Southern made-from-scratch home cooking and real pit barbecue has been what drives my own passion. I was born to barbecue no doubt about it. I have lived all my life breathing smoke, smelling like smoke, and I can’t wait to get out on the BBQ circuit again. Jimmie’s Old Southern BBQ Smokehouse features Sweet Maplewood Smoked Meats, Apple Juice Marinated Pork Butts, and my amazing “Firelick’N Chik’N!” You can’t stop a man who won’t quit! The Good Lord gave me a passion for barbecue and I intend on making the world a happier better place by making the world’s most in-

From Page 9

credible smokey barbecue! It is what I was born to do as barbecue for me is not just a business but it is a lifestyle or a way of life... my way of life! Over the years, I’ve often shared that no matter how difﬁcult things may be its important to follow your heart. My leaving Famous Dave’s was incredibly difﬁcult but it was the right decision even though in many ways I am starting out from scratch again. Real change is hard but sometimes it is necessary in order for you to grow. Please check out OldSouthernBBQ.com and I am very grateful for all those who have been helping me share my new adventure as I will need your support going forward... a Big Thank QUE goes out to all my fans and especially to my BBQ brothers and sisters. I am so appreciatively grateful to be part of the Barbecue Community as barbecue is truly America’s 1st food! Love you guys... thank you for being part of my journey. God Bless. Dave Anderson, America’s Rib King! Old Southern BBQ Smokehouse

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THE BBQ TIMES

APRIL 2015

New Talent Debuts at Smokin’ Butts & Tires

March 27-28, 2015 Conyers, Georgia When Family Promise of New Rock decided to hold a barbecue festival to raise funds for families facing homelessness and the Rockdale Career Academy, they did some homework of their own. To ensure the first year event would get off to a fast start, organizer Dick Mulloy recruited local Pitmaster Big Jim Stancil to manage the KCBS sanctioned barbecue contest and got on board with the Georgia BBQ Championship series. Add in $10,000 in prize money, a high-end car show sponsored by Summit Racing Equipment plus the state’s first SCA sanctioned steak cookoff and the result of the equation was a full field of teams and a big public turnout on one crisp weekend in March. The Rockdale Career Academy’s Culinary Arts Program used the upcoming event as an opportunity for their students to learn about the art of smoking meats with a wood fire. Big Jim’s demonstration in the Academy’s kitchen classroom so excited a handful of the students that they decided to form their own team to enter the competition! Matt, Kiyon, Meagan, Aiden, Janelle and Ebony gathered at the Bareknuckles BBQ headquarters the following weekend for an intensive competition barbecue bootcamp, and under Big Jim’s tutelage “Six Butts BBQ Team” was born. The young chefs-in-training would need to remember all they had learned, because they would have to defeat 38 pro-

fessional BBQ teams from six states to make it to the stage in Conyers. After a full weekend of checking out the classic cars, grilling steaks and preparing turn-in boxes, an excited crowd gathered for the awards to find out who came out on top. Would the underdog kids beat the old pros at their own game? First announced were the results of the Steak Cookoff Association’s steak and burger cook-off that drew 18 entrants, including Big Bob Gibson’s BBQ of Decatur, Alabama which swept the field by winning top honors in both events. Next came the chicken category, with the Pit Crew GA cooking the best yard bird of the day in their signature yellow trailer. In ribs it was Under the Radar TN in first place, just a fraction of a point over Moyers. And in third place...

Six Butts BBQ! The students were on top of the world as they took the stage to prove to their mentors and peers that they had what it takes to produce award winning barbecue. Sandy Autry’s Hootie Q won the tiebreaker over Serial Griller to take lead position in the Pork category, and Uncultured Swine pulled off the event’s only 180 to win in Brisket. Everyone had their own guesses as to who would come out on top overall, since no team had more than two top 5 calls. In the end it was Jeremy’s Moyers Competition Bar-B-Q Team that won Grand Champion, with Hickory Prime the surprise Reserve Champ with 10th, 10th, 14th and 2nd place category ﬁnishes. This proved once again that in KCBS events victory goes to the teams that score consistently high across all the

Jeremy Moyers, Pitmaster of Moyers Competition Bar-B-Que Team wins Grand Champion in Conyers.

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THE BBQ TIMES

Jim Stancilʼs demonstration at the Rockdale Career Academy for their Culinary Arts Program. meats, not the guys who ace a couple of cat- There was no report on the team’s future egories but bomb the others. plans, but don’t be too surprised if you see The Six Butts BBQ Culinary Program these talented young people picking up trostudent team ﬁnished a respectable 17th out phies at a contest near you! of 38, but their big thrill was the ribs call. OVERALL: 11.Bald Hawg BBQ 676.5256 1. Moyers Competition BBQ 690.2400 12.Naked ‘Que 676.4568 2. Hickory Prime 690.2284 13.2 Worthless Nuts, Natural Born Grillers 3. Serial Griller 688.4568 676.0000 4. Que’n Stew’n & Brew’n 687.9196 14.Under The Radar - Tn 675.3828 5. Pot’s BBQ 686.7540 15.Uncultured Swine 674.7768 6. J & B’s BBQ 686.2284 16.Uncle Chet’s BBQ 674.7540 7. Old Plantation BBQ 683.8740 17.Six Butts BBQ 672.4912 8. Smoke On This 681.6112 18.Waylon’s Wickedly Good Q 672.4108 9. The Pit Crew Ga 679.3600 19.Smoking Butt Heads 670.1600 10.County Line Que 679.3484 20.Sweet Water Bar-B-Que 667.8972

CHICKEN The Pit Crew GA 178.2972 Smoke On This 177.1544 Jo Jo BBQ 177.1428 Sweet Water Bar-B-Que 175.4172 2 Worthless Nuts, Natural Born Grillers 174.2628 6. Pot’s BBQ 174.2628 7. Swine And Shine BBQ 174.2628 8. Que’n Stew’n & Brew’n 173.7028 9. Little Bit Of R And R 173.1200 10.Hickory Prime 172.0000 1. 2. 3. 4. 5.

PORK RIBS 1. Under The Radar - TN 176.5944 2. Moyers Competition Bar-B-Q Team 176.5828 3. Six Butts BBQ 176.0000 4. Que’n Stew’n & Brew’n 175.4056 5. Waylon’s Wickedly Good Q175.4056 6. Uncle Chet’s BBQ 174.2972 7. Pot’s BBQ 174.2628 8. Old Plantation BBQ 173.7028 9. Smoking Butt Heads 173.1316 10.Hickory Prime 173.1084

APRIL 2015

PORK 1. Hootie-Q 177.7028 2. Serial Griller 177.7028 3. Backyard Kusine 174.8800 4. J & B’s BBQ 173.1544 5. Que’n Stew’n & Brew’n 173.1200 6. St. Louis Pit Que 171.9656 7. Shade Tree BBQ 171.4172 8. County Line Que 171.4056 9. Bald Hawg BBQ 170.8800 10.Little Bit Of R And R 170.8228 BRISKET Uncultured Swine 180.0000 Hickory Prime 176.5600 J & B’s BBQ 176.0000 Moyers Competition Bar-B-Q Team 175.4172 5. Tenacious Q 175.4056 6. Naked ‘Que 173.7028 7. Wicked Que 173.1200 8. Smoke On This 173.1084 9. County Line Que 171.4172 10.Serial Griller 171.4056 1. 2. 3. 4.

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THE BBQ TIMES

APRIL 2015

Indirect and Direct Heating ...all about cooking some ribs

Lonnie Smith Pitmaster Bubba Grills

Wood: I use Oak, and Hickory mixed at different ratios depending on what smoke content or flavor the cook is looking for. I want you think about woods like a bottle of wine or ring of fine cheese, no matter what your personal taste in woods the key for me seems to be well seasoned woods with clean bark. Pecan, fruit woods and other fine hardwoods will work just fine. Just spend enough time cooking to determine what you like and maintain a supply of that wood so that it will be close to the same every time you cook,

here again we are looking for consistence in the process. Now let me tell you a little story about cooking with woods. In 2004 we were getting ready to compete at the MIM contest in Callaway gardens Ga. and my team had been giving me feed back that the ribs were not Smokey enough. So prior to the contest I cooked 20 pounds worth of some of the nicest spare ribs you had ever seen. Here at the house I have several mature Pecan threes in the yard and anytime a limb falls to the ground I cut it up for fire wood. So now I had a need for a strong smoke flavor and a generous supply of green pecan wood. Man those ribs were beautiful, a deep rich mahogany color and so Smokey we could not eat them. Shannon said it was like drinking lighter fluid. So I pulled 20 pounds of ribs off the cooker and through them down in the yard in disgust. Now for those of you who have been to my home, I live in the country and have a 95 pound American bulldog named Bubba. It is not unusual for Bubba to kill and eat different creatures from the surrounding woods, pretty much he eats anything. Anything that is but those green pecan smoked

meat. Most of the time this style of cooking involves a smoke box of some type. Smoke boxes are either the traditional flow or a reverse flow depending on how the smoker is constructed. Traditional flow smokers have the stack on one end and the smoke box on the other. The draft simply moves the smoke/heat across the meat as it cooks. This is a tried and true method of cooking, the issue with this method is that the meat closer to the smoke box wants to cook faster than meat located under the smoke stack. Often when using a traditional style smoker the pit master will have to move the meat from end to end to get the portions to cook evenly and on the same time line. Reverse flow smokers are relatively new to the BBQ scheme. Over the last 10 years reverse flow smokers have improved greatly, if manufactured correctly and with a little practice they will usually cook more evenly from one end of “Bubba” story is too much strong smoke can be bad the smoker to the other. This improved temperature balance is achieved by placing the very bad. smoke stack on the same end as the smoke Indirect Heat: Is the cooking method where the heat is box, and using a section of metal to force the not under the meat but is offset to the end smoke/heat to travel the length of the grill or side so that the smoke/heat being drawn See Lonnie Page 21. from the heat source and moved across the ribs. Now like anything dead in the yard that lays here two or three days Bubba got around to consuming the ribs after they had ripened several days in the Georgia sun and only after he had finished the opossum from earlier that week. How bad were those ribs that it took the dog three days to make himself eat them and he chose to finish the rotten opossum before the ribs. The moral of the

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THE BBQ TIMES

APRIL 2015

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THE BBQ TIMES

APRIL 2015

Calendar of BBQ Events ALASKA BBQ ASSOCIATION For more information, visit the Alaska BBQ Association website at www.alaskaBBQ.org CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com April 23-26, 2015: 9th Annual Stagecoach Music Fest Championships, Indio, CA. May 9, 2015: 2015 West Coast Classic, Long Beach, CA. May 16, 2015: 7th Annual Bakersﬁeld’s Biggest, Baddest BBQ Championship, Bakersﬁeld, CA. May 29-30, 2015: Horse Town Brew n Que Festival, Norco, CA. June 6, 2015: 4th Annual VC Music Fest & BBQ, Valley Center, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. May 1, 2015: Chappell Hill, Unknown, TX. Contact: Marcy Kmiec, 979-2514440. May 8, 2015: MPR Lake Jamboree, Morgan’s Point, TX. Contact: Doug Mauer, 254-913-0963 or email: Douglas.mauer@gmail.com. May 15, 2015: Mitzi’s Hookers Kiss My Bass, Del Rio, TX. Contact: Mitzi, 830768-3616. May 15, 2015: Bikers, Blues & BBQ, Waco, TX. Contact: Mark Rose, 254216-1256. May 29, 2015: Quad Cities Ribs & Rods, Temple, TX. Contact: Kenny Stone, 254760-0653. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org May 1-2, 2015: 11th Annual Barnesville Battle of the Bones Festival, Barnesville, GA. Contact: T.J. Imberger/Marshall Hooks, 239-246-3118. May 22-23, 2015: Smoke on the Water Barbecue Competition, Fort Myers, FL. Contact: Michael Gavia, 239-246-3118. May 22-23, 2015: Central Florida’s BBQ Blowout, Oviedo, FL. Contact: Angela

Iversen, 407-697-4077. June 5-6, 2015: Historic Cocoa Village’s BBQ & Blues, Cocoa, FL. Contact: Emma Kirkpatrick, 321-863-0851. June 18-20, 2015: Baddest BBQ on the Bone, Madeira Beach, FL. Contact: Alan McLeod, 727-543-3712. July 17-18, 2015: Smokin on the Suwannee BBQ Festival, Live Oak, FL. Contact: Damon Wooley, 386-5906038. Aug. 7-8, 2015: Smoke Under the Oaks BBQ Festival, Bainbridge, GA. 706306-2595. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com May 1-2, 2015: 3 Rivers BBQ Fest, Towns Bluff RV Park, Hazlehurst, GA. Contact: Jim Sewell, 912-240-0106 or email: jwsewell@mchsi.com. May 8-9, 2015: Smoke on the Lake, Cauble Park, Acworth, GA. Contact: Jeff Bass, 678-354-8363. May 22-23, 2015: Fort Gaines 200 1st Annual BBQ Contest, Fort Gaines, GA. Contact: Sheri Baker, 334-750-7815 or email: sheri.baker@rocketmail.com. Sept. 25-26, 2015: Doc Holiday BBQ Championship. Contact: Will Doss, 770228-4699. INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org May 1-2, 2015: Archer City Wild Hog Cook-off, Archer City, TX. Contact: Lynda, 940-867-6800 or email: acwhco@gmail.com. May 1-2, 2015: C.B. VFD Pig Out, Covington, TX. Contact: Gary McLain, 817-269-1147. May 1-2, 2015: Colorado County Go Texan, Columbus, TX. Contact: Todd M., 979-758-4216. Website: www.coloradocountygotexan.org. May 1-2, 2015: 6th Smokin’ Possum BBQ, TX State Championship, Graham, TX. Contact: Jim, email: possumhollowcamp@msn.com. May 1-2, 2015: Mark Marley Memorial C/O, TX State Championship, Plainview,

TX. Contact: Brandy, 806-292-5581 or email: bampierce79@gmail.com. May 1-2, 2015: 9th Chigger Hill BBQ Cook-off, Huntsville, TX. Contact: Henry, 936-577-6074 or email: htcan@hotmail.com. May 1-2, 2015: 61st Village Fair & BBQ Cook Off, TX State Championship, League City, TX. Contact: Greg, 281850-0753. May 1-2, 2015: Cinco de Mayo BBQ, Goliad, TX. Contact: Carlos, 361-5713803. May 1-2, 2015: Brushy Creek, Round Rock, TX. Contact: Alex, 512-225-7871. May 1-2, 2015: The Battle of the Medina, San Antonio, TX. Contact: Rudy, 210-464-8388. May 1-2, 2015: Kirby Hobofest, Kirby, TX. Contact: Laird, 210-661-2612 or email: ldbretz@gmail.com. May 1-2, 2015: Arlington KoC #6269 Carnivore Cook-Off, Arlington, TX. Contact: David, 817-233-4533. May 1-2, 2015: Triple Heat Cook-Off, Kenedy, TX. Contact: Joe, 830-583-6146 or email: kenedycc@scglobal.net. May 1-2, 2015: Archer City Wild Hog Cook-Off, Archer City, TX. Contact: Lynda, 940-867-6800 or email: acwhco@gmail.com. May 1-2, 2015: Colorado County Go Texan, Columbus, TX. Contact: Todd, 281-797-3020 or email: toddstrucking2@yahoo.com. May 1-2, 2015: CVFD Pig Out, Covington, TX. Contact: Gary McLain, 817269-1147. May 1-2, 2015: Mark Malrley Memorial C/O, Plainview, TX. Contact: Brandy, 806-292-558. May 8-9, 2015: 61st Village Fair & BBQ Cook Off, League City, TX. Contact: Greg, 281-850-0753. May 8-9, 2015: 2nd Annual Sabine Shootout, TX State Championship, Edgewood, TX. Contact: Jeremy, 9030-2758166 or email: sabineshootout@gmail. com. May 8-9, 2015: Dr. Lanse T Fox Memorial Cook Off, Terrell, TX. Cotnact: Keith, 830-879-5073 or email: driansetfoxme morial@gmail.com. May 15-16, 2015: Frenchie Burke 6th Annual BBQ Cook Off, Lytle, TX. Contact: John, 210-394-5386. May 15-16, 2015: Red River BBQ Championship, Ardmore, OK. Contact: Mike, 580-223-2763.

May 15-16, 2015: 25th Annual Malvin Prasitka, Jourdanton, TX. Contact: David, 830-769-3131. May 15-16, 2015: Charcoal Challenge, Giddings, TX. Contact: Betty & Alma, 979-820-1952. May 15-16, 2015: Wheelock VFD Spring Fest, TX State Championship, Wheelock, TX. Contact: Ed, 214-868-6103. May 15-16, 2015: Homer’s Backyard Bash, TX State Championship, Amarillo, TX. Contact: Matt, 806-236-5499. May 15-16, 2015: BBQ on the Bricks, Kerens, TX. Contact: Bryan, 903-3962971 or email: kmiers@ci.kerens. tx.us. May 15-16, 2015: Kenedy County Sheriff Posse BBQ, TX State Championship, Kingsville, TX. Contact: Tony, 361-4558337 or email: tbone832993@yahoo. com. May 21-22, 2015: Memorial Day Bash, Victoria, TX. Contact: Cornelio, 361218-8099. KANSAS CITY BARBECUE SOCIETY For additional info., visit the Kansas City Barbecue Society website at www.KCBS.us May 1-2, 2015: Bixby BBQ’N Blues Festival, Bixby, OK. Contact: Buster McCurtain, 918-481-3277 or email: brmccurtain@sbcglobal.net. May 1-2, 2015: Smokin’ Hot BBQ Nassau, Bahamas. Contact: Michael Compton, 787-319-9410 or email: mike@bbqpr.com. May 1-2, 2015: The Whistlestop Festival & Rocket City BBQ, State Championship, Huntsville, AL. Contact: Whitney Heaps, 256-564-8116 or email: whitney. heaps@huntsvilleal.gov. May 1-2, 2015: Brews, Blues & Bar-B-Q Cookoff, State Championship, Lansing, KS. Contact: Jessica Waters, 913-7275488 or email: cvb@lansing.ks.us. May 1-2, 2015: Naptown barBAYq Contest & Music Festival, State Championship, Annapolis, MD. Contact: Edward Kumian, 410-991-0611 or email: ekumian@comcast.net. May 1-2, 2015: Apple Blossom BBQ Contest, State Championship, St. Joseph, MO. Contact: Melissa Birdsell, 816-271-1480 or email: mbirdsell@co. buchanan.mo.us. May 1-2, 2015: George County Fireﬁghters Association BBQ Challenge, State Championship, Lucedlae, MS.

Contact: Jeffery Erkhart, 601-508-8131 or email: jefferyerkhart@gcffabbqcha llenge.org. May 1-2, 2015: Truman Heritage Festival BBQ Championship, State Championship, Grandview, MO. Contact: Sky Smother, 816-316-4998 or email: rschemm@new.rr.com. May 1-2, 2015: The Masters in May, Appleton, WI. Contact: Bob Schemm, 920740-6920 or email: rschemm@new. rr.com. May 1-2, 2015: Pony Express BBQ Challenge, State Championship, Gothenburg, NE. Contact: Mike Eberle, 308-962-0112 or email: crabdaddyfeast@hotmail. com. May 1-2, 2015: The Doggone Good BBQ Contest, State Championship, Dwight, IL. Contact: Rodney Connor, 815-374-0364 or email: rodneyconnor@hotmail. com. May 1-2, 2015: Columbia Elks Lodge #594 BBQ Contest, State Championship, Columbia, MO. Contact: Curtis Stone, 573-442-6416 or email: bbqelks594@gmail.com. May 1-2, 2015: Elk Grove Western Festival & BBQ Championship, State Championship, Elk Grove, CA. Contact: Ed Anhorn, 916-599-5095 or email: ed@bigbullbbqevents.com. May 1-2, 2015: Smokin on the Water 2, Liberty, IN. Contact: Carl Sharp, 765-458-5574 or email: carl.sharp. c9mm@statefarm.com. May 1-2, 2015: Show Low BBQ Throwdown, State Championship, Show Low, AZ. Contact: Skip or Cheryl Ramsden, 928-208-2375 or email: info@musicbrewsbbq.com. May 2-3, 2015: Ridgefield Gone Country BBQ Festival, State Championship, Ridgefield, CT. Contact: Ridgefield Rotary Club, 845-893-4648 or email: rvazzana@gmail.com. May 2-3, 2015: Smoke by the River, Brugg, . Contact: Okker Cuiper, 41628910853 or email: okker. cuiper@comanagement.ch. May 2-3, 2015: The Masters in May â�“ The Classic, Appleton, WI. Contact: Bob Schemm, 920-740-6920 or email: rschemm@new.rr.com. May 2-3, 2015: Smokin in Mesquite BBQ Championship, State Championship, Mesquite, NV. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com.

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THE BBQ TIMES

May 2-3, 2015: Smokin’ on the Water, State Championship, Liberty, IN. Contact: Carl Sharp, 765-458-5574 or email: carl.sharp.c9mm@statefarm. com. May 2-3, 2015: “Smokin Q” at Lynnwood Ranch, Aldersyde Alberta, Canada. Contact: Gus LeDuc, 403-9382203 or email: gus@lynnwoodranch. com. May 8-9, 2015: Boss Hog State Championship Cook-Off, State Championship, Waynesboro, GA. Contact: Nan Lynch or Amy Lively, 706-554-8100 or email: bosshogcookoff@yahoo.com or Tim Lively, 706-551-2045 or email: tdlively@hotmail.com. May 8-9, 2015: Jiggy with the Piggy BBQ Challenge, State Championship, Kannapolis, NC. Contact: Eddie Smith, 704-920-4308 or email: resmith@kannapolisnc.gov. May 8-9, 2015: Wheatstock Grill Off, State Championship, Abilene, KS. Contact: Kimberly Smith, 785-263-6688 or email: ksmith@mhsks.org. May 8-9, 2015: Mississippi Springfest BBQ Contest, State Championship, Ashland, MS. Contact: Tony Tidwell, 662224-3220 or email: msspringfest@att. net. May 8-9, 2015: BBQ in the Bluffs, State Championship, Council Bluffs, IA. Contact: Rick Guill, 712-328-9239 or email: rguill@farmersagent.com. May 8-9, 2015: Sertoma 48 BBQ, State Championship, Lawrence, KS. Contact: Jeff Messick, Sertoma Club of Lawrence, 785-865-6308 or email: lawrencesertoma@gmail.com. May 8-9, 2015: Boda Betta BBQ, State Championship, Auburn, AL. Contact: Lolly Steiner, 334-887-7011 or email: lolly@auburnchamber.com. May 8-9, 2015: BBQ Jamboree, State Championship, Fredricksburg, VA. Contact: James Sharon, 540-840-1442 or email: james_sharon@verizon.net. May 8-9, 2015: Roman Roast on the River, State Championship, Rome, GA. Contact: Betsy Hampson, 706-314-1324 or email: bhampson@rfpra.com. May 8-9, 2015: Rockin’ BBQ for Riley, Warsaw, IN. Contact: Kevin Harris, 574-269-1823 or email: dawnuharris@hotmail.com. May 8-9, 2015: Wild West BBQ, State Championship, Lamar, CO. Contact: Toni McPerosn, 719-688-3899 or email: tmcp@centurytel.net. May 8-9, 2015: Smoke in the Valley BBQ Competition & Festival, State Championship, Green Lane, PA. Contact: Shawn Tucker, 215-740-7593 or

email: glfcbbq@comcast.net. May 8-9, 2015: Boots & BBQ Festival, State Championship, Claremore, OK. Contact: Clarice Doyle, 918-343-2527 or email: rsucjc76@gmail.com. Judges’ Contact: Roger Fleming, email: rﬂeming@claremorewireless.com. May 8-9, 2015: West Coast BBQ Classic, State Championship, Long Beach, CA. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com. May 8-9, 2015: Fire on the Mountain BBQ Cook-off & Spring Festival (Backyard BBQ Contest Only), Arab, AL. Contact: Jason Haggard, 256-309-8611 or email: jasonhaggard@msn.com. May 8-9, 2015: Sam’s Club National BBQ Tour, Overland Park, KS. Contact: KCBS Ofﬁce, 800-963-5227. May 9-10, 2015: Beers, Fries & BBQ II â�“ The Belgian Championship Low & Slow BBQ, Kapermolenpark/Hasselt/Belgium. Contact: Wim Bloemen, +32 496 72 48 45 or email: wim. bloemen@fricksfashion.com. May 15-16, 2015: Chesapeake Jubilee BBQ Cook-Off, State Championship, Chesapeak, VA. Contact: Dorothy Kowalsky, 757-482-4848 or email: director@chesapeakejubilee.org. May 15-16, 2015: Grand Lake BBQ Festival, State Championship, Langley, OK. Contact: Darrel Hicks, 918-5916090 or email: darrelhicks52@yahoo. com. May 15-16, 2015: Smokin on the Lake, State Championship, Monroe City, MO. Contact: Michael Baker, 877-700-9422 or email: manager@marktwainlanding.com. May 15-16, 2015: Sevierville Bloomin’ BBQ & Bluegrass Festival, State Championship, Sevierville, TN. Contact: Carroll McMahan, 865-453-6411 or email: cmcmahan@scoc.org. LONE STAR BARBECUE SOCIETY For additional info., visit the Lone Star Barbecue Society website at www.lonestarbarbecue.com May 1-2, 2015: Jim Bowie BBQ CookOff, Menard, TX. May 1-2, 2015: Circleville Store Cookoff, Circleville, TX. May 1-2, 2015: Bangs Flamin BBQ Cook-Off, Bangs, TX. May 1-2, 2015: Pink Soles in Motion, Carrollton, TX. May 1-2, 2015: Kim Lake Memorial for Kids, State Championship, Jefferson, TX. May 1-2, 2015: Howdy Roo, State Championship, Marble Falls, TX. May 8-9, 2015: 32nd Annual Electra

Goat BBQ, Electra, TX. May 8-9, 2015: Dick’s Grillin & Chillin, Selman, TX. May 8-9, 2015: Bentwood Bash, Bentwood, TX. May 8-9, 2015: Hog’s n Dog’s Vatos n Gatos, Loredo, TX. May 8-9, 2015: Great Texas Outdoor Expo, New Braufels, TX. May 15-16, 2015: Kerrfest, Kerrville, TX. May 15-16, 2015: Revved Up for ALS, Floresville, TX. May 15-16, 2015: Funtier Days World Championship Bison Cook-Off, Santa Anna, TX. May 23-24, 2015: Get Your Cook-On, Bandera, TX. May 22-23, 2015: Chili & BBQ, Spicewood, TX. May 29-30, 2015: BBQ Boys Buyers Group Cook-Off, Round Rock, TX. MID ATLANTIC BARBECUE ASSOCIATION For more information, visit the Mid Atlantic Barbecue Association website at www.maBBQa.com. May 1-2, 2015: Naptown baBAYq Contest, Annapolis, MD. Contact: Edward Kumian, 410-991-0611 or email: ekumian@comcast.net. May 8-9, 2015: BBQ Jamboree, State Championship, Fredericksburg, VA. Contact: James Sharon, 540-840-1442 or email: james_sharon@verizon. net. Website: www.bbqjamboree.com. May 8-9, 2015: Smoke in the Valley BBQ Competition & Festival, State Championship, Green Lane, PA. Contact: Shawn Tucker, 215-740-7593 or email: glfcbbq@comcast.net. Website: www.glfcbbq.com. May 15-16, 2015: Chesapeake Jubilee BBQ Cook-Off, State Championship, Chesapeake, VA. Contact: Dorothy Kowalsky, 757-482-4848 or email: director@chesapeakejubilee.org. Website: www.chesapeakejubilee.org. May 15-16, 2015: Salt City BBQ Festival, Syracuse, NY. Website: www.saltcitybbqfestival.com. Contact: Eileen Carr. May 23-24, 2015: Roc City Rib Fest, Rochester, NY. Contact: Brian Wemett, email: info@roccityribfest.com. Website: www.roccityribfest.com. May 29-30, 2015: Pig and A Jig BBQ Festival, State Championship, Snow Hill, MD. Contact: Sandy Fulton, 410-726-1881 or email: sandyfulton720@gmail.com. Website: www.pigandajig.org. May 29-30, 2015: Beltway BBQ Showdown, Ft. Washington, MD. Website:

APRIL 2015

www.pgparks.com. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com May 1-2, 2015: Smokin’ on the White, Batesville, AR. Contact: Jim Butler, 870-307-5338 or email: ducksinbates ville@hotmail.com. Judge’s Contact: Donna Turner, 870-613-1564 or email: smokinjudges@hotmail.com. May 1-2, 2015: Que on the Yazoo, Greenwood, MS. Contact: Zach Luke, 662-822-2204 or email: zach@bankcom.com. Judge’s Contact: Becky Palmer, 662-902-3612 or email: beckypalmer@cableone.net. May 8-9, 2015: Esperanze Bonanza, Marion, AR. Contact: Missi Norman, 870-735-6580 or 901-647-3391 or email: bbq@esperanzabonanza.org. Judge’s Contact: Carol Burdison, 901488-7223 or 870-735-1735 or email: carol.burdison@sbcglobal.net. May 30, 2015: The Franklin Classic, Williamson County Ag Expo Park, Franklin, TN. Cnotact: Start Your Dreams in Corey Lea, 270-243-4129 or email: cowtownfoundation@gmail. com. MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com May 15-16, 2015: Minnesota in May, St. Paul, MN. Contact: Randy Appelgren, 615-790-6364. May 29-30, 2015: Smokin’ in Steele, Owatonna, MN. Website: www.smokininsteele.com. May 30, 2015: Madison Lake in May (Backyard Contest), Madison, Lake, MN. NEW ENGLAND BARBEQUE SOCIETY For additional info., contact the New England Barbeque Society at www.nebs.org May 1-3, 2015: Ridgefield Gone Country BBQ Festival, Ridgefield, CT. Contact: Cliff Heidinger, 203-431-1714. May 29-31, 2015: Monadnock Up in Smoke, Swanzey, NH. Contact: Geordie Fifield, 603-831-1655. SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com.

May 1-2, 2015: Picking and Pigging at the Park Saluda Shoals Park, Irmo, SC Contact: Jim Wellman, 803-213-2009 JWellman@icrc.net Marshals: Greg & Diane Gladney Gladx1@aol.com May 1-2, 2015 : Hog on the Hill Chester, SC 29706 Contact: Support@cityonthehillsc.org 803358-4803 Marshal: Michael Bohm mbohm29681@gmail.com Assist. Marshal: Teena Bohm TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org May 1-2, 2015: Champion Kids Camp, Papa’s Ice House, Spring, TX. Contact: Ellen Cole, 713-829-2508. May 15-16, 2015: TGCBCA Invitational, KOA Campground, Montgomery, TX. Contact: Craig Sharry, 713-702-3489. June 12-13, 2015: Q’ing to Cure Childhood Cancer, KOA Campground, Montgomery, TX. PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Paciﬁc North West Barbecue Association website at www.PNWBA.com May 9-10, 2015: Eastern WA BBQ Championship, Pybus Market, Wenatchee, WA. June 6-7, 2015: Fire It Up!, Florence, OR. June 12-13, 2015: McKinley Springs BBQ, Prosser, WA. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs.com. May 25, 2015: Wild, Wild West Festival Steak Cookoff, Andrews, TX. May 1, 2015: Mark Marley Memorial Steak Cookoff, Plainview, TX. May 1, 2015: Que on the Yazoo Steak Cookoff, Greenwood, MS. June 6, 2015: Arkansas Steak Cookoff, Benton, AR. June 13, 2015: Main Street Richardson Ribeye & Roadsters Block Party, Richardson, TX.

PAGE 20

THE BBQ TIMES

APRIL 2015

Flames on the Flint • Bainbridge, Georgia • March 14, 2015 • KCBS

Top 10 Overall Listed In Order From 1 To 10: Way 2 Que, Winkʼs Barbeque, Smoke On This, Fat, Drunk & Stupid, Warren County Pork Choppers, Hot Wachulaʼs, Bald Hawg BBQ, Midnight Burn, Smoke This, Holy Smokes BBQ Team

Way 2 Que wins Grand Champion at the Flames on the Flint BBQ Cook-off in Bainbridge, Georgia March 13-14, 2015. Dionn Lanton of Holy Smokes BBQ prepares her Brisket Box for turn in as husband, Gary watches and directs.

CHICKEN 1. Hollywood N Swine 180.0000 2. Boog-a-lou Smoke Crew 178.8800 3. Fat, Drunk & Stupid 178.8572 4. Hickory Prime 177.7028 5. Waylon’s Wickedly Good Q 177.7028 6. Kokomo Q 176.5600 7. Flaming Pig 175.4172 8. Smokin Blue Q Fl 175.4172 9. Smokin’ Sober...Sometimes 175.4056 10.Warren County Pork Chop 175.4056 PORK RIBS 1. Bald Hawg BBQ 176.5716 2. Holy Smokes BBQ Team176.0000 3. Southern Bred BBQ 176.0000 4. Wooley Bully BBQ Maﬁa176.0000 5. Wink’s Barbeque 175.4288 6. Serial Griller 175.4172 7. Smoke On This 175.4172 8. Warren County Pork Chop 175.4056 9. Real South BBQ 174.8572 10.Hot Wachula’s 174.2744

PORK 1. Big Daddy Q 177.7144 2. Crimson Q 177.7144 3. Buttrub.com 177.7144 4. Smoke On This 176.5716 5. The Hurricane Cookers 176.5716 6. Smoke This 176.0000 7. Way 2 Que 175.4056 8. Hot Wachula’s 173.7028 9. Midnight Burn 173.7028 10.Wooley Bully BBQ Maﬁa173.1428 BRISKET 1. Rollin’ Smoke Competition 180.0000 2. Hot Wachula’s 177.7028 3. Foggy Bottom BBQ 176.5828 4. Rescue Smokers 176.5600 5. The BBQ Guru 176.0000 6. Way 2 Que 175.4400 7. Bald Hawg BBQ 175.4400 8. Midnight Burn 175.4172 9. Wink’s Barbeque 175.4172 10.Holy Smokes BBQ Team175.4056

More Photos on Page 22.

PAGE 21

LONNIE

Blazinʼ 7ʼs , Boog-a-lou Smoke Crew, and Big Daddy Q taking a break from cleaning to hang out before awards.

Nikki Makris and Mark Breen of Serial Griller joined Bob Trundak of BBQ Guru for a photo at Flames on the Flint for The BBQ Times.

THE BBQ TIMES

APRIL 2015

the kettle style grill for smoking or slow cooking try adding a small steamer pan about 1⁄4 full of apple juice directly to the top of your coals, just lift up the cooking grate and carefully set the pan directly on top of the hot coal and the apple juice will start to steam maybe even boil. The pan of steaming liquid will act as a diffuser to equal out the cooking heat across the bottom of the cooking surface. This should help produce a very desirable and controllable heat source and add another layer of ﬂavor to your meat as you cook. To improve the gas style grill for a slow/ lower temp cooking I like to buy some of the after market ﬂavored wood chips, soak them in apple juice, double wrap them

From Page 16

and return before exiting the cooker. This is where the term reverse ﬂow comes from, the smoke/heat reverses direction within the smoker before being drawn out the smoke stack. Direct Heat This is the cooking method where the heat source for cooking is directly under the meat. Most of your back yard type grills (Webber, and Gas Grills from the large box stores), are direct heat source type grills. The term grill is actually a description of this type of cooking over a direct heat source such as charcoal or a gas burner. When cooking Steaks, hamburgers and hotdogs, any cut of meat you want to cook hot and fast the direct heat type of a grill is hard to beat sealing in the juices and adding that wonderful charcoal ﬂavor. When using direct heat and a grill such as the ones described above I like to use Kingsford original charcoal in the briquettes style. Now let’s take a minute and talk about ways to turn your direct heat charcoal grill into a unit better suited for cooking larger cut of meat at a lower more uniform temperature. My father loves to cook steaks of a Webber 24 inch kettle always has and no matter how many grills I build him that’s his choice of a grill for direct heat. To improve

in tin foil still dripping wet and place them under the cooking grate of a gas grill directly above the heat source of the gas grill. When using this type of foil chip bag, I wait until the last minute just before I put the meat on the grill to put my bag of wet chips on top of the heat source, and don’t forget to take your knife and punch a couple of holes in the top of the foil pack this allows the steam and ﬂavor to escape as the wood chips increase in temperature. The last point I want to make about direct heat is that DISTANCE IS TIME, the further you cook off the heat source on a direct heat style grill with your meat the more time you have to make adjustments or changes to the outcome of your meat product.

PULLING YOUR PORK HAS NEVER BEEN MORE ENJOYABLE.... ALL YOU NEED IS A DRILL!

WWW.PORKPULLER.COM Or Contact Us:

(308) 530-5139 info@porkpuller.com 11361 N. Hwy 83 North Platte, NE 69101

PAGE 22

THE BBQ TIMES

APRIL 2015

Flames on the Flint • Bainbridge, Georgia • March 14, 2015 • KCBS

Johnny Wooley of Wooley Bully BBQ Maﬁa is always taken note of whatʼs going on.

Rollinʼ Smoke Competition Que wins First Place Brisket.

Lonnie Smith of Bubba Grills with Tim & Paige Coleman of TCʼs BBQ.

Bill Allen and his team Hollywood N Swine win ﬁrst place chicken with a perfect score of 180.

Wink’s BBQ wins Reserve Champion.

Bald Hawg BBQ wins First Plcae Pork Ribs.

Crimson Q Wins Second Place Brisket.

Shadow Box BBQ is ready to head towards Brisket turn in.

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PAGE 23

THE BBQ TIMES

APRIL 2015

Smoke N Hogs wins Grand at Firelake BBQ Cookoff in Shawnee, Oklahoma

thanks to the contest sponsors Afﬁliated Foods Amarillo, Firelake Discount Foods, Royal Oak, Flowers Bakery, EZ Ice-Coca Cola Bottling in Ada Ok, Snyders Lance, Anheuser Busch, Capital Dist, and Amcon Foods. Teams were treated to a delicious indian taco dinner Friday night and breakfast Saturday morning, along with ﬁrst rate facilities and site set ups. And KCBS Reps Clara and Jonathan Williams kept the contest running like clockwork. This cook off draws teams from all across the region. The level of competition was second to none including some big hitters from Oklahoma like Clark Crew BBQ, who came to defend their GC from last year and continue their Grand Champions Smoke N Hogs BBQ 2015 success. This contest had something for everyone. By Kelly Pike From Kids Q to People’s Choice, Firelake’s Photos courtesy of Citizen Potawatomi Nation Public Information Choice, live music and a kids zone. And Stop #1 for the 2015 OKBS Team of the if none of that was up your alley, well you Year contest began with the Firelake BBQ could head on over to the other alley and Cookoff. 52 teams from across the region came to win in this annual event held in Shawnee, Oklahoma. This contest has seen double digit growth in team entrees year over year. Contest organizer Jason Boyce and his team did a phenomenal job putting on an event that is becoming one of the favorites here in Oklahoma. Huge Potawatomi Nation Police enjoy the Peopleʼs Choice offerings. BELOW: Kids Zone at the Firelake Cook Off.

bowl a few frames or try your luck at the Firelake Casino. Everything in the complex was within walking distance from the cook sites. In the end, the last calls of the day went to Don Clark with Indian Territory Smoke claiming Reserve Grand Champion and Brian Gillmore and Frank Miller with Smoke N Hogs BBQ from Wichita, Kansas who walked away with the Grand Championship, RGC Don Clark with Indian Territory Smoke propelled by their 1st place showing in Pork and very strong after major foot surgery and only days ago ﬁnishes in the other categories. 1st place in had to undergo stint surgery. He was cerChicken and Brisket was claimed by RGC tainly getting his doctor-ordered exercise as Indian Territory Smoke, and 1st in Ribs he walked for his team to accept 4th place went to 2 Cousins BBQ. in Ribs and 1st place in Pork, along with Ironically Smoke N Hogs’ Frank Miller their Grand Championship trophy! wasn’t walking anywhere for almost a year

NBBQA “Awards of Excellence” Winners Announced Winning Entries Represent the Best in Barbecue NAPERVILLE, Ill. – March 17, 2015 -- The National Barbecue Association (NBBQA) announced today the 2015 Awards of Excellence winners. The annual competition, held recently at the organization’s annual conference in Nashville, Tenn., recognizes the very best barbecue products in a number of industry categories, and the winners were selected from among more than 450 total submissions Smoky Jon’s of Madison, Wis., led the gold medal count with four ﬁrst place awards, including the top spots in the spicy mustard BBQ sauce and Asian marinade categories. Famous Dave’s and Victory Lane ran a close second with three ﬁrstplace awards each. Victory Lane (Memphis, Tenn.) and national chain Famous Dave’s tied for most total awards with 12 each followed closely by Smoky Jon’s with 11 total awards. “BBQ enthusiasts from all over the country come here to measure their prod-

ucts against their peers,” said Roy Slicker, association president. “It’s a competitive ﬁeld with top-notch products, and a NBBQA Award of Excellence medal is quickly becoming one of the most coveted awards in the foodservice industry.” In addition to the annual competition, the 2015 NBBQA conference featured an array of valuable seminars led by well-respected BBQ standouts. Attendees learned from the best at presentations such as Where Barbecue Means Business, Creating Sauce and Rubs, Marketing & Promotions, Science of Meat and Taste and many others. Larry Winget, TV personality, author and BBQ enthusiast, served as the conference’s keynote speaker. The conference also featured an impressive gathering of grills, smokers and BBQ equipment and accessories at the trade show as well as a celebrity steak cookoff competition. Congratulations to the following gold medal winners and all entrants who placed

See NBBQA Awards of Excellence Page 24

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THE BBQ TIMES

NBBQA Awards of Excellence in this year’s competition (full list below). Founded in 1991, the National Barbecue Association (NBBQA) is dedicated to supporting the unique food culture of barbecue and the people who love it. The NBBQA’S goals are to promote the recognition and image of the industry, facilitate effective networking of industry resources, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue. For more information, visit www.nbbqa.org. For more information about the NBBQA Apprentice Program or to schedule an interview with NBBQA President Roy Slicker, contact Ann Ewing (aewing62@gmail. com or 615-419-3753).

NBBQA Awards of Excellence 2015 Winners The following results were announced on March 5, 2015 during the Awards of Excellence Luncheon at the National Barbecue Association’s Annual Conference & Trade Show in Nashville, Tennessee.

Barbecue Sauce – Tomato Mild

First Place: Southern Belles BBQ – Original Belle Second Place: Eroc’s LLC – Eroc’s Jamaican Rum Third Place: The Shed Saucery, LLC – Southern Sweet Fourth Place: Smackers BBQ, Inc. – Smackers Smack Me Mild Smackin’ Sauce Fifth Place: Yah Butz, LLC/Big Butz BBQ – Big Butz Original BBQ Sauce Sixth Place: Southern Belles BBQ – Spicy Hickory Smoke

Barbecue Sauce – Tomato Spicy

First Place: Victory Lane BBQ – Sweet BBQ Sauce Second Place: Company7 BBQ – Commissioner Burns Third Place: Grill Side Barbeque – Grill Side Down town Original Fourth Place: Famous Dave’s of America – Devil’s Spit Fifth Place: Vittorios – Honey Hot Wing Sauce Sixth Place: The Shed Saucery, LLC – Spicy Southern Sweet

Barbecue Sauce – Mustard Mild

First Place: Smoky Jon’s #1 BBQ Inc. – Original Gourmet Supreme BBQ Sauce Second Place: Mack Daddy’s Inc. – Sweet & Sassy Third Place: Williamson Bros. Bar BQ – Williamson Bros. Classic Carolina BBQ Sauce Fourth Place: Mack Daddy’s Inc. – Tangy Carolina Fifth Place: Central Oregon Sauce – Carolina Mustard Sixth Place: Company7 BBQ – Captain Carolina

Barbecue Sauce – Mustard Spicy

First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce

Second Place: The Shed Saucery, LLC – Spicy Mustard Third Place: Famous Dave’s of America – Georgia Mustard Fourth Place: Jack Cawthon’s Barbeque – Jack Cawthon’s Carolina Sauce Fifth Place: Pratt’s Real Pit Bar B Que – Pratt’s Signature Sauce Sixth Place: SuckleBusters – SuckleBusters Gold

Barbecue Sauce – Fruit Mild

First Place: Central Oregon Sauce – Apricot Sauce Second Place: Ole Ray’s Sauces – Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce Third Place: Eroc’s LLC – Eroc’s Black Cherry & Mango Fourth Place: Southern Belles BBQ – Pineapple Twang Fifth Place: Victory Lane BBQ – Sweet BBQ Sauce Sixth Place: Eroc’s LLC – Eroc’s Peach Pomegranate

Barbecue Sauce – Fruit Spicy

From Page 23

Barbecue Dry Rub & Seasoning All Purpose

First Place: Croix Valley Foods – Sweet Heat Dry Rub Second Place: L.A. Spice House, LLC – TX1 Smokey Hot Third Place: CRC BBQ Enterprise, LLC – Red Rub Fourth Place: 3 Taxi Guys B-B-Q Sauces & Rubs Rub Fifth Place: DennyMike’s ‘Cue Stuff, Inc. – Pixi Dust Sixth Place: Victory Lane BBQ – Nutty Pecan BBQ Rub

Barbecue Dry Rub & Seasoning Southwest

First Place: Char Crust, Inc. – Southwest Chipotle Second Place: Smackers BBQ, Inc. – Smackers Original Sweet & Spicy Gourmet BBQ Seasoning Third Place: Gary White – Sweet for MaMa Rub Fourth Place: Swimmin’ in Smoke – Hot Chik Bait Fifth Place: Victory Lane BBQ – Nutty Pecan BBQ Rub Sixth Place: L.A. Spice House, LLC – TX1 Smokey Hot

First Place: Victory Lane BBQ – Sweet BBQ Sauce Second Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Third Place: Smackers BBQ LLC – Smackers Smack Me Hard Hot Smackin’ Sauce Fourth Place: Eroc’s LLC – Eroc’s Raspberry Chipotle Hot Fifth Place: Southern Belles BBQ – Hot N Sassy Peach Sixth Place: Sugar Hill Smokehouse – Sweet Habanero

First Place: L.A. Spice House, LLC – TX1 Chipotle Second Place: Alspaugh’s Secret Seasoning – Alspaugh’s Secret Seasoning Third Place: Char Crust, Inc. – Amazin’ Cajun Fourth Place: Junior’s Up in Smoke – Junior’s Rub for Grub Fifth Place: Victory Lane BBQ – All Purpose BBQ Rub Sixth Place: L.A. Spice House, LLC – TX1 Bloody Mary Seasoning

Barbecue Sauce – Vinegar Mild

Barbecue Dry Rub & Seasoning Caribbean/Jerk & Mediterranean/Herb

First Place: Victory Lane BBQ – Mild BBQ Sauce Second Place: Victory Lane BBQ – Sweet BBQ Sauce Third Place: Smackers BBQ LLC – Smackers Smack Me Mild Smackin’ Sauce Fourth Place: Victory Lane BBQ – Original BBQ Sauce Fifth Place: Williamson Bros. Bar-BQ – Williamson Bros. Original BBQ Sauce Sixth Place: Victory Lane BBQ – Tangy Vinegar BBQ Sauce

Barbecue Sauce – Vinegar Spicy

First Place: SuckleBusters – SuckleBusters Chipotle Second Place: Victory Lane BBQ – Original BBQ Sauce Third Place: The Sauce Company, Inc. – Georgia’s Vinegar Hot Barbeque Sauce Fourth Place: Victory Lane BBQ – Tangy Vinegar BBQ Sauce Fifth Place: Smackers BBQ LLC – Smackers Smack Me Hard Hot Smackin’ Sauce Sixth Place: Williamson Bros. Bar-BQ – Williamson Bros. Spicy Chipotle BBQ Sauce

Barbecue Sauce – White Sauce

First Place: Smokey C’s BBQ & Wings – Smokey C’s White Sauce Second Place: Jack Cawthon’s Barbeque – Jack Cawthon’s Music City White Sauce

Barbecue Dry Rub & Seasoning Cajun

First Place: Swimmin’ in Smoke – Hot Radical Rub Second Place: Junior’s Up in Smoke – Junior’s Rub for Grub Third Place: Smoky Jon’s #1 BBQ Inc. – Flavor Magic Fourth Place: Central Oregon Sauce – Mediterranean Marinade Fifth Place: Dizzy Pig Barbecue Company – Dizzy Pig Jamaican Firewalk Sixth Place: Chicago Q Restaurant – Original Bold Seasoning

Hot Sauce

First Place: Cookies Food Products – Wings & Things Hot Sauce Second Place: Black’s Barbecue – Black’s BBQ Ghost Chili Pepper Sauce Third Place: Pigs-R-Us, Inc./Checkered Pig – Hot Sauce Fourth Place: Black’s Barbecue – Black’s BBQ Chipotle Mustard Pepper Sauce Fifth Place: Jack Cawthon’s Barbeque – Jack Cawthon’s XXX911 Sixth Place: Williamson Bros. Bar-BQ – Williamson Bros. BBQ Hot Sauce

Barbecue Marinade – Citrus/Fruit

First Place: 3 Taxi Guys B-B-Q Sauces & Rubs –

APRIL 2015 Sweet & Sassy Second Place: The Rib Doctor, LLC – Honey Classic Third Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Fourth Place: Famous Dave’s of America – Beef Marinade Fifth Place: Famous Dave’s of America – Pork Marinade Sixth Place: Central Oregon Sauce – Carne Asada Marinade with Roasted Garlic and Chipotle Peppers

Barbecue Marinade – Oil & Vinegar

First Place: Pratt’s Real Pit Bar B Que – TN Whiskey Marinade Second Place: Famous Dave’s of America – Chicken Marinade Third Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Fourth Place: The Shed Saucery, LLC – Beef Blaster Fifth Place: The Shed Saucery, LLC – Hoggin’ it All Sixth Place: Big B Distributors/Big B Barbeque – Bonus Mariade

Barbecue Marinade Caribbean

First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Second Place: The Rib Doctor, LLC – Honey Classic Third Place: Victory Lane BBQ – Baste & Marinade

Barbecue Marinade Asian

First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Second Place: Central Oregon Sauce – Korean Kalbi Third Place: Vittorios – Honey Garlic Fourth Place: Famous Dave’s of America – Teriyaki Marinade Fifth Place: L.L. Ohana/makers of Mr... G’s Teriyaki – Plum & Pineapple Teriyaki Sixth Place: JoeSauce, LLC – Original “Korean BBQ”

Barbecue Marinade Mustard

First Place: Porky’s Place BBQ Carry-out & Catering – Mean Mr... Mustard Second Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce Third Place: Firebud Brands – Slap Sauce Fourth Place: Big Daddus – Big Daddus Mustard

Barbecue Condiment or Accompaniment

First Place: Famous Dave’s of America – Signature Spicy Pickle Relish Second Place: Smoky Jon’s #1 BBQ Inc - Fiery Gourmet Supreme BBQ Sauce Third Place: Famous Dave’s of America – Fry Sauce Fourth Place: Famous Dave’s of America – Signature Spicy Pickle Chips Fifth Place: L.A. Spice House, LLC – TX1 Bloody Mary Seasoning Sixth Place: Lynch BBQ Company – Lynch BBQ Salsa

Barbecue Gift Pack

First Place: Famous Dave’s of America – Famous Dave’s BBQ Variety Pack Second Place: Lynch BBQ Company – Lynch BBQ

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THE BBQ TIMES

Buddie Third Place: Jack Cawthon’s Barbeque – Jack’s 4-Pack Fourth Place: Cookies Food Products – BBQ Gift Pack Fifth Place: Gary White – Gift pack Sixth Place: Flame Thrower BBQ & Chili Co. – Flame Thrower 2 Pk Gift Box

APRIL 2015

Victory Lane captures Grand in Newton, Mississippi

MBN circuit that they were serious about taking the TOY crown again. They took Grand with their Shoulder entry and won the Hog category as well. In addition they placed 2nd in Ribs! What this really means that Victory Lane made Finals in all 3 categories, hence they were actually competing against themselves when it came to Finals. Understand that in the MBN the Grand Champion is the team who had the best BBQ at a given event. When it came to Finals judging, judges had to decide who had the best in each category, but which one was the absolute best! Was Victory Lane’s Hog better than Victory Lane’s Shoulder vs. Victory Lane’s Ribs? Congratulations, by the way, to 901Q for taking 1st in Ribs. The standings for the all categories follow;

Barbecue Label

First Place: Mack Daddy’s Inc. – Sweet & Sassy Second Place: Hog Heaven BBQ & Rubs – Daphne’s Special Blend Third Place: Fat Daddy Joe’s BBQ – Fat Daddy Joe’s BBQ Sauce Fourth Place: Hog Heaven BBQ & Ribs – Clyde’s Special Blend Fifth Place: Big Daddus – Big Daddus Traditional Sixth Place: Black’s Barbeque – Black’s Barbeque Original Pepper Sauce

Barbecue Tool or Accessory

First Place: Barbeque Kansas City LLC/Chop’s Power Injectors – Power Injector Second Place: Bear Paw Products – Meat Smoking Guide

Grand Champion – Victory Lane

Barbecue Apparel

First Place: Junior’s Up In Smoke BBQ – Up In Smoke BBQ T-Shirt Second Place: Smoky Jon’s #1 BBQ Inc. – Smoky Jon’s Crew T-Shirt Third Place: Chicago q Restaurant – q T-Shirt Fourth Place: Pratt’s Real Pit Bar B Que – “Smell Our Butts” T-Shirt Fifth Place: Black’s Barbeque – Black’s Barbeque Austin Grand Opening T-Shirt Sixth Place: Que Life – T-Shirt: Q Life “Family, Friends & Fire” Version

Barbecue Book or Publication

First Place: Famous Dave’s of America – “Backroads & Sidestreets” Cookbook Second Place: Famous Dave’s of America – “Barbeque Party” Cookbook Third Place: Andrew McMeel – “America’s Best BBQ – Homestyle

Victory Lane BBQ wins Grand with their Shoulder entry and won the Whole Hog category as well. In addition, they placed second in Ribs.

By Skip Sawyer MBN judge and BOD

March 21, 2015 The MBN season got underway with the first contest of the 2015 BBQ season opening at Newton’s “Cookin’ for Mental Health”. This BBQ event supports the local institution, Central Miss. Residential Center (CMRC). and has done so for the past 2 years. Before that Newton’s contest was part of a festival for 8 years held at the renovated train station in downtown Newton. So, this would be the 11th year as an MBN sanctioned event. Because this is the first event of the season, the field of teams is mostly comprised of top 20 tier Pros

Diamond D works to prepare their shoulders on Friday for the contest.

whom are eager to test new recipes, ﬂavors, or equipment. In addition to the contest, this event offers a People’s Choice tent, games for children as well as booths for local vendors. Kay Crenshaw organized this event as she has since its inception with plenty of help from local volunteers. As always there were plenty of mouthwatering desserts and other dishes for judges and team members for both Friday evening and all day Saturday. Diamond D, a local BBQ team, also held a party for all attendees at their ranch following the contest Saturday night. In other words, no one left Newton hungry! Victory Lane sent a loud message to the

Heath Riles, Pitmaster of Victory Lane BBQ greets his ﬁrst on site judge of the day.

WHOLE HOG 1st place – Victory Lane 2nd place – Diamond D 3rd place – Slapjo Mama 4th place – Pickin’ and Grillin’ SHOULDER 1st place – Victory Lane 2nd place – Burned at the Steak 3rd place – Slapjo Mama RIBS 1st place – 901Q 2nd place – Victory Lane 3rd place – Slapjo Mama 4th place – Pickin’ and Grillin’

Kay Crenshaw is a MBN judge who organized this contest in Newton, Mississippi.

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THE BBQ TIMES

APRIL 2015

8th Annual Smoke on the Water BBQ Festival in Thomaston, GA make another great show April 4, 2015

Grand Champion Hot Wachula’s

Reserve Champion

Wooley Bully BBQ Maﬁa

Matt Barber takes the famous “swim in the lake” after winning Grand.

Hot Wachulaʼs - Matt Barber, Pitmaster

Wooley Bully BBQ Maﬁa - Damon Wooley, Pitmaster

Sweet Smoke Q - Jim Elser, Pitmaster First Place Pork

The BBQ Ninja - Rodney Ellington, Pitmaster - First Place Brisket

Jackʼs Old South - Myron Mixon, Pitmaster - Third Place Overall

Winkʼs BBQ

Killer Bʼs BBQ

Rescue Smokerʼs

RIBS: Hot Wachula’s 195.7333300 Wooley Bulley BBQ Maﬁa195.2833300 Hicktown BBQ 194.1000000 Dawg Pit BBQ 194.0833300 Rescue Smokers 193.3833300 John Boy and Billy Grilling Team 193.1333300 7. Killer B’s BBQ 192.1666700 8. Character’s Famous BBQ191.3333300 9. Captain Jacks Freedom BBQ Team 191.0166700 10.Jack’s Old South 190.2833300

PORK: 1. Sweet Smoke Q 197.9000000 2. Barbeque Crew 196.4500000 3. Wooley Bulley BBQ Maﬁa195.7500000 4. Jack’s Old South 195.0666700 5. Wink’s Barbeque 194.3666700 6. Soggy Bottom 193.3666700 7. The Pit Crew 192.6833300 8. Bar-B-Que Monsters 192.2166700 9. The Cosmic Pig 191.4500000 10.Blitzkrieg BBQ 190.1166700

OVERALL: 1. Hot Wachula’s 775.6833331 2. Wooley Bulley BBQ Maﬁa 774.0499997 3. Jack’s Old South 768.2833331 4. Sweet Smoke Q 766.9999998 5. Burnt Bean Co. 763.8833331 6. Wink’s Barbeque 763.6666664 7. Bull Rush BBQ 762.0500000 8. The Pit Crew 761.0666665 9. Barbeque Crew 758.8166664 10.Diva Q 755.9499999 11.Blitzkrieg BBQ 755.1666667 12.The BBQ Ninja 754.1999997 13.Moe Cason Barbeque 754.1833333 14.Rooster Sunday 752.4666666 15.Barnesville Blues Brother 750.6166668 16.Rescue Smokers 750.3166666 17.Killer B’s BBQ 749.3500000 18.Hicktown BBQ 748.2833332 19.Blazin’ 7’s 747.1499999 20.Big Papa’s Country Kitchen 746.4166667 CHICKEN: 1. Hot Wachula’s 196.4666700 2. Bull Rush BBQ 194.7500000 3. Wink’s Barbeque 193.4333300 4. Rooster Sunday 193.3500000 5. Burnt Bean Co. 191.9833300 6. Diva Q 191.9666700 7. Sweet Smoke Q 190.8333300 8. Big Papa’s Country Kitchen 190.5500000 9. Wooley Bulley BBQ Maﬁa190.1000000 10.Soggy Bottom 189.8333300

1. 2. 3. 4. 5. 6.

BRISKET: 1. The BBQ Ninja 196.4833300 2. Wink’s Barbeque 194.7833300 3. Hot Wachula’s 194.3500000 4. Jack’s Old South 194.1000000 5. Blazin’ 7’s 193.6333300 6. Bull Rush BBQ 193.2666700 7. Moe Cason Barbeque 193.2500000 8. Wooley Bulley BBQ Maﬁa192.9166700 9. The Pit Crew 192.6833300 10.Sweet Smoke Q 192.2333300

The BBQ Times Classiﬁ eds Visit www.bqtimes.com /classiﬁeds to see more great deals.

PAGE 27

THE BBQ TIMES

FLORIDA

Bubba Grill 250 Gallon Reverse Flow Location: Jacksonville, FL

Bubba Grill - 250 gallon reverse flow. Two fish fry burners up front. Built in torch in firebox to get the fire starts. Please contact and I will send pictures. Contact James Brown Phone: 813.830.1200 Price: $2,100.00

8’ x 20’ Turnkey BBQ Trailer

Location: Lakeland, FL

Fully loaded A/C trailer with 2 smokers (1) Southern Bred Gravity Fed Smoker Grand Champion Model, (1) Killer Smoker 240 with built in Forced air Draft system and digital controller, 6’ x 2’ cutting board prep table, Cambro mounted up off the ﬂoor ,Utility Sink, Refrigerator, wall and ﬂoor storage cabinets, heavy duty extension cord, water hose, water splitter, light weight extension cord, 10 x 10 tent, pots and pans and all the necessary BBQ cooking tools, and shower. Plumbed wired and ready to go. Could go BBQing the day you pick it up! Contact Adam Norman Phone: 8635770202 Price: $12,500.00

GEORGIA Jacks Old South 48” Insulated Smoker

Location: Grovetown, GA

Jacks Old South 48 insulated smoker works great, we are upgrading to a new smoker Contact Waylon Walker Phone: 706-825-4690 Price: $2,400.00 OBO

MISSOURI

Klose 27’ Smoker

Location: Missouri, Kirksville

For sale 27’ Klose smoker built 2012 and never used,has 3’x3’ 1/2” steel ﬁre box with gas assist, 3’x5’ 3 rack tuned smoker with pull -out shelves, 3’x5’ smoker great for whole hog or a lot of meat, 36”x42” 5 rack upright with pullout shelves, 10’ stainless steel serving shelve, 3-6000lb axles with electric brakes, alum wheels and new tires ,LED lights, plenty of room for wood and other items this smoker is ready to go. Contact Rick Pickett Phone: 660-341-0252 Price: $22,000.00

NORTH CAROLINA Custom BBQ Smoker Location: Willow Spring, North Carolina

Original Oklahoma Joe Smoker. 22 feet long and garaged kept. This smoker

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

APRIL 2015

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has been updated with new paint, wheels, axles and tires. It’s used for competitions and catering. Will hold 200 lbs. of meat. Has plenty of storage space for wood and all your accessories. It has an off set ﬁre box for in-direct cooking. Only reason I’m selling it is to upgrade to a BBQ Porch Trailer. No trades. Contact Joe Johnson Phone: 919-740-5797 Price: $5,500.00

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VIRGINIA Lang 84 Deluxe

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Location: Virginia, Stafford

I absolutely love my Lang but my day job keeps me on the road too much. This Lang 84 Deluxe is a great piece of gear and needs someone that will use it more than me. My smoker is the much sought after “Bull Nose” version as the newer ones are butt ugly. She is in fine shape and is a dream to smoke on. It also comes with the “Log Assist” which in the wind, rain, and cold you really cannot beat. Place your wood in the firebox, hit the log assist for five mins then cut it off and poof you have your fire. This feature alone makes it a great buy. I have priced it to move as I want my Lang to find a good working home. Any questions please text or call. All the best. Contact Dan Phone: 540-220-8193 Price: $3,500.00

www.wickedque.net

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�� 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

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THE BBQ TIMES

APRIL 2015

OVER 250 RVS TO CHOOSE FROM! Mid-State RV Center is the only place in the Southeast to shop for campers, cook trailers, and motorhomes!

What are you waiting for?

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(800) 226-3654 MidStateRV.com

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