Bbq times december 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

Merry Christmas

Ofﬁcial Publication of:

“For the Folks That Want A Little Smoke In Their Life” VOLUME 7 • NUMBER 2 • DECEMBER 2015

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

PAGE 2

THE BBQ TIMES

DECEMBER 2015

It’s Christmas Time Again, The year has come to an end!

Inside This Edition:

all have an amazing last month of 2015. See you on the trail in 2016. I can’t wait. Here is a little poem I found to help us remember.... Now Keep Rubbin’ Those Butts.

36 Pages • December 2015

DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 MATTHEW BOUGHER.............................................PAGE 5 BRANDT HANEY......................................................PAGE 6 MOULTRIE, GA........................................................PAGE 7 GRILLS GONE WILD.. .............................................PAGE 8 SOUTH CAROLINA BBQ ASSOC..............................PAGE 9 CHRISTMAS GREETINGS.................................PAGES 11-22 BROKEN ARROW, OK .............................................PAGE 23 BBQ SMALL BUSINESS DIRECTORY........................PAGE 28 JUDY EVANS...........................................................PAGE 29 STEVE BRUMM.......................................................PAGE 29 BIG PIG JIG .....................................................PAGES 30-31 RICHLAND, KCBS..................................................PAGE 32 SUBSCRIBE.............................................................PAGE 34 BBQ ITEMS FOR SALE...........................................PAGE 35

It’s Christmas Time Again (by Bob Lazzar-Atwood)

Audrey Evans

Editor & Publisher aevans@bqtimes.com Well, it’s here, or it will be by the time you are reading this. I hope you enjoy this special edition of The BBQ Times. It is an edition each year that takes alot more time and effort than most imagine however, it’s one of my favorite of the year. It’s the time we all come together and put everything aside to remember not only the Reason for the Season, but what we are all doing here in the ﬁrst place. With everything going on in the world today, I ask that you simply take a step back this Christmas season and put your family & friends and most important things FIRST. Everything else can wait. I hope you

Put your problems on probation Run your troubles off the track, Throw your worries out the window Get the monkeys off your back. Silence all your inner critics With your conscience make amends, And allow yourself some happiness It’s Christmas time again! Call a truce with those who bother you Let all the ﬁghting cease, Give your differences a breather And declare a time of peace, Don’t let angry feelings taint The precious time you have to spend, And allow yourself some happiness It’s Christmas time again! Like some cool refreshing water Or a gentle summer breeze, Like a fresh bouquet of ﬂowers Or the smell of autumn leaves, It’s a banquet for the spirit Filled with family, food and friends, So allow yourself some happiness It’s Christmas time again!

The Leader in BBQ TEMPERATURE CONTROLS CyberQ Wiﬁ Control Connect direct to a smart phone or any web enabled device

Onyx Oven with DigiQ DX2 Control

1-800-288-4878 www.bbqguru.com

Onyx Oven

Proud partner of KCBS BBQ Guru Challenge and the Great American Cook Out.

PAGE 3

THE BBQ TIMES

DECEMBER 2015

Where there is SMOKE, there has got to be FIRE!

Introducing the

Tteam from Bubba Grills S

We have developed a new addition to the Bubba Grills family. A roll around cabinet style cooker that easily ﬁts in most trailers and toy haulers. And the best part is...

it’s a Bubba Grill.

New for 2015 This unit offers 3 ways to cook �

��

Call us at 478-288-1433 and have the BBQ advantage of Steam in 2015!

Standard features ��

Bubba Grills A Southern Cooking Creation

Located right in the Heart of Central Georgia in Haddock, GA.

We are Family Owned, Come Join our Bubba Grills family! Check out our new Website and be sure to find us on Facebook!

www.bubbagrills.net

It’s A Bubba Grill!�

��

PAGE 4

THE BBQ TIMES

Here Is To A Great 2016

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com Well another year of competition BBQ has ﬂown right by. Everyone is wrapping up 2015 and I hope Christmas and new years was safe and eventful and everyone had some great family time! Remember to contact your organizers early and let them

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. Emailed photos need to be in JPEG, TIFF or PDF formats, preferably 300 DPI resolution. All articles are due by the ﬁrst of the month they are being submitted to run in. © 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 70, Marshallville, GA 31057.

POSTMASTER:

Standard Mail Permit #171 at Valdosta, Ga 31069 SEND POSTAL RETURNS & CHANGES TO: The BBQ Times• PO BOX 70 Marshallville, GA 31057

know your plans so you can make their lives a little easier planning their contests. This sport has grown so fast and there are so many new teams at the contests we have been going to and we had the pleasure of meeting some new folks in jacksonville recently. We had a Battle at BBQ junction at the Smokin Flamingo contest and some cool teams competed. My sincere thanks goes out to David Haskett and the whole gang from the r.v.park for putting on such a fun contest. The sites all are big and have full rv hookups and the facility makes you feel like you are on vacation. The folks that live in the park look foorward to this contest and make you feel at home. The Flamingo R V resort has plans to add bleachers and has added power and water to the BBQ battle site and truly love hosting this contest. They are also adding more sites to help this contest stay great. Put this on your schedule early because the sites (around 60) will fill up fast. Call David and send him $50 and he will hold your spot. We met some new teams called Whats in the Box and 5 Peters BBQ and we had a blast with these great folks. You get a chance to see these people in 2016 stop in and introduce yourself. These people will become family fast. Carter Q won the Battle at BBQ junction and also won Reserve Grand Champion at the Smokin Flamingo contest so keep an eye out for this team this coming year. Some of the usual teams will be hanging around the winners circle in 2016 but there are a lot of fresh faces that are going to make there teams known. Cedar Creek has been around for a while but is getting into the competition groove. Several Grand Champions will have his name on the top of the list if he just shows up. Ben is a great guy with a great family and the guy knows how to compete. The team from Yes Dear BBQ keeps getting better everytime they cook and if you see them at a contest stop and say hi and keep an eye out for them wearing out the stage. That goes for Tortoise Que also. They may be a little slow out of the gate but watch for them to do well at the finish line this year. Blitzkrieg is cooking better then he ever has and I think it is because Gavin has grown up and taken over. Tommy and his family are going to have an awesome year. The Sonnys teams are for real and could win a lot everytime they show up. Nice Racks BBQ is another team that will take the last walk to the stage in 2016. This is a great bunch and are always fun to go see. Russell Short and his Pulling My PorkBBQ team has flirted with the top spot and is a tweak or 2 away from being a big winner. Boogalou Smoke Crew will walk the stage till they get used to it this

coming year cause they have this food the judges like ﬁgured out. When I won my ﬁrst grand in the Fba I scored a whopping 738 to win by several points. It used to be you get one or 2 top calls you had a chance. Now the math is a little harder and the judges are throwing out a lot of high scores. A 738 lands you around 2Fifth place. You have to place in the 770s

DECEMBER 2015 or even the 780s to win grand. That is a 195 average per category and that lives little room for error. Teams have ﬁne tuned all for categories and landing for scores in the 190s is pretty easy for a lot of teams! 2016 will be a good year for competition. There are a lot of great contests this year and there are some big money contests on the schedule. The SCA Steak competition series will be in a lot of contests in the south and it is always fun to spend 10 min-

See Dana Page 26.

Areas to Reflect in my life

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

A New Year... wow, how time ﬂies as we slip more and more into the category of “old fart” I’ve always enjoyed this time of year for the time to “pause”, “reﬂect”, and “adjust” my life. Here’s my self-evaluation to share with you and encourage you to go through a similar process of critical evaluation of your life and what course you are on compared to where you want to be: Overall: Did I have a good year? Why was it good? Why was it bad? What good decisions did I make? What bad decisions did I make? If I had the year to do over, what would I change? Personal Relationships: How am I doing as a husband/Wife? Did I work on being a better husband/ wife? If not, why not? Have I asked my wife/husband this question? Do I want to be a better husband/wife? What will I focus on this year to improve my role as husband/wife? How am I doing as a dad/ mom? How am I doing as a brother/sister? How am I doing as a friend? What do I want to focus on in these areas and make solid improvements this year? Career: Am I in the right job? Is my job a source of joy in my life? How can I do better in my job? What do I need to work on to

make myself the employee I would want to hire or promote? How are my relationships at work? Finances: Are finances a source of joy or agony in my life? Do I have a finance plan? If I’m off-track, why? How important is it that I get back on track? When am I going to get the help I need for my finances? Do I donate enough to worthy causes? Hobbies/Interests: Did I have fun this year? What is my source of fun in my life? Do I need another BBQ pit? (Obvious to all of us... YES).. What plans do I have this year to make sure I have fun away from the stress of life? Relationship with Jesus: Is Jesus Christ my Lord and Savior? If not, why not? Am I done with blaming “people” or “church” experiences for not having a relationship with Jesus? Am I ready to re-engage in Church for the right reasons? Have I read the bible? Cover to cover? Why not? Do I pray enough? Do I thank God for His blessings in my life? Do I spend time with my wife/husband praying? Do I pray for my children? Do I pray with my children? Have I given my whole heart to God? If not, what am I waiting for? My Ministry: Do I have one? Do I want one? What would the perfect ministry for me look like? How important is it to me to have a ministry? Am I ready to be labeled a “Jesus Freak” if I start a ministry this year? Do I care what anybody but God thinks about a ministry for me? Just some starter questions to get you going for the New Year. A time to reflect on where we have been, where we are, and where we want to go. Decisions have consequences.... And deciding not to make a self-evaluation is a decision. May God bless your year and guide you to a closer relationship with Jesus Christ

See Jeff Page 26.

PAGE 5

THE BBQ TIMES

Chicken Pops and Holiday Beers

Matthew Bougher Columnist Beer & BBQ

With the Holiday season upon us again this year it is time to dust of the recipe cards and pop open the holiday beers. The great thing about this time of season is most people suspend any kind of diet or healthy food habits. I know I fully embrace this theory and look forward to the Holiday Cheer. For once party goers don’t pass up the appetizers, many live for these great treats. Chicken Pops are one great option to surprise your guests when they first arrive at the party. This is a slightly modified recipe from one I turned in for the ancillary Wild Turn-in at the World Food Championship this year. We were required to use gator and I was perplexed on how to get any BBQ style into something I was going to fry and Pops were born. For the chicken, you will need as many portions as you plan to serve cut into 1⁄2 inch cubes. These should be rolled in a dusting of 1⁄2 part flour to 1⁄2 seasoning. I prefer an equal blend of Old Bay, Lemon, Salt and Pepper. If you are feeling lazy a fish fry dusting from the grocery store will work as well. The mixture will be a light dusting. Fry the chicken off until it floats signifying it is cooked through. (You don’t want to give your guests the added gift of food poisoning this year.)

Once these cool, wrap them with bacon and place a toothpick through them to hold the bacon in place. A second toothpick through the bottom will be used to hold a date in place. The date adds a creamy sweetness to this savory dish. After you have assembled the pops place them on the smoker with a heavy smoke flavor profile to penetrate the bacon. I prefer a cherry wood for this dish. Once the bacon starts to crisp they should be coated in one of your favorite sweet barbeque sauces. This sticky glaze will help hold the pop together and give it that over the top flavor. After the glaze sets you can remove the toothpick holding the bacon in place, plate and serve them up to the party guests. They will have a nice smoke flavor, moist fried chicken centers and a great sweetness from the glazed, almost candied date and bacon. However, you should plan ahead and pair this with ale that will cut through the sweet flavor and give you a crisp contrast. While I will sip a glass of champagne from time to time, it is by far not my drink of choice. I prefer great ale anytime. However, this is the time of year where I try to compromise and make everyone happy when it comes time to toast friends, family or the New Year. Every year, many of the Breweries will put out a special holiday beer. Some take this to a new level and brew special beers that will need to be aged to come to full life. A perfect example of this is the offering from Goose Island, Sofie a Belgian Style Farmhouse Ale. This beer was initialed aged in wine barrels bringing a new flavor that many are not used to in beer. After this was aged, they bottled it with live yeast allowing it to continue developing as it ages. I selected a 2013 bottle that was just under half way of the max aging recommended for this beer. By aging it in the wine barrels and allowing it to age with live yeast it pours mimicking a champagne feel and taste. There is very little hop flavor to this beer and that is reflected with an IBU of 20. This gives you a very smooth drinkable beer. The light fruit notes do come through but they do not over-

Backwoods • Lang • Myron Mixon Smokers • UDS-Drum • WSM • Ole Hickory Southern Pride PitMaker • Oklahoma Joe • OR 100% Custom to your specs

Charcoal Baskets

You dream it up, we’ll build it for ya!

www.YokeUp.net

XXL BASKETS

504-554-1088

Custom Cooking Grates & Ash Pans Made to Order!

Made in Louisiana - USA

DECEMBER 2015

power the beer by any means. It even finishes with a familiar note of apple cider. This allows this ale to be served with any of your appetizers and compliments their unique flavors. I highly recommend that you serve this ale in a wide mouthed glass; a tulip shaped glass would be a great vessel for this beer. I would like to take a moment to reflect on the year in BBQ I witnessed. I saw many new teams come on the scene and many older teams make statements that they were not ready to go anywhere. We have great competitions across the country and I got to compete in a couple of very special ones to me in Florida. The last of these was the World Food Championship in Kissimmee, FL. This is a great competition and brings together cooks from every style of cooking. While I competed in the BBQ section they threw us curve balls with ancillaries of Wild gator and New York Strips. This was a great challenge and I encourage everyone to step out of their comfort zones and

try their hands at food sport as a whole. As the year closes I am thankful to everyone who has helped me gain an understanding of beer and BBQ throughout the years and to those of you that take the time to read this article. I hope it provides you a little insight into different styles of beer and the possible pairings for them. Until next year, Take a Moment to Look at the World Through the Bottom of a Drinking Glass. (If you have any suggestions or questions you can reach me on Facebook through my team’s site, ShamrockingBBQ.)

PAGE 6

THE BBQ TIMES

Delusions of Beef Grandeur

Brandt Haney

Pitmaster Backyard BBQ Studs The story goes that if you want to make a food you love better you can do one of two things to it. Add bacon to it or smoke it. A fair amount of time had passed since I had a nice steak for dinner. Ribs are great, pork butt is grand, and chicken is just dandy, but sometimes I crave a good old fashioned steak. The primal carnivorous side of me will rear its head from time to time and the only way to satisfy it is to head to the butcher counter and ﬁnd a piece or red

meat to grill. I did just that the other weekend. My salivary glands must have been in such an overdrive mode that it left me light headed and in a state of temporary delirium because I started thinking about how I could actually make a great cut of beef even better. Bacon or smoke was the question at hand, and because I had chosen a ribeye and not a ﬁlet, then smoke was the obvious way to take my steak skills to the next level. I arrived home and began to put my grand plan into action. I gathered my rub ingredients to marinade the steaks. I am a minimalist when it comes to steak. Salt, black pepper, garlic powder and a little Worcestershire to hold it all together. With the steaks rubbed I prepared the grill, For this project I go with the kamado style Char-griller. I will hold at 250 and usually is very quick to increase in temp when the vents are open. With everything ready I was about to my my grand plan into action. I started the smoker and had it humming along at a smooth 250 degrees and releasing the most pleasant of hickory smoke puffs. The plan was simple. Smoke the steaks for 45 minutes, transfer the steaks to a cooler while I open up the grill to a high temp and then quickly sear each side for a

AWARD WINNING BBQ RUBS • SAUCES MARINADES • INJECTIONS ��

2014 Memphis BBQ Network Team Of The Year Whole Hog, Shoulder, and Rib Have questions about our products.... Call or Email Pitmaster Heath Riles 662.224.5097 • heath@victorylanebbq.com

www.victorylanebbq.com

DECEMBER 2015

few minutes a piece to get a nice crust while not drying them out. The time was at hand. The weather was perfect. Mid 60’s, light breeze from the west, cold beer in hand and it was all I could to do to keep my composure. I placed the steaks on the smoker and started my timer. Twenty minutes in I grabbed the cooler and had it ready. Thirty minutes in I have the plastic wrap ready for the steaks. Ok, forty ﬁve minutes, out come the steaks. They look great and are not too ﬁrm. Into the wrap and then the cooler. I quickly open up all the vents and wait. A slight feeling of helpless-

ness creeps over me as I impatiently wait for 500 degrees. Come on, come on, come on! Ten minutes and I have my temp. I quickly grab the steaks, unwrap the steaks and place them on the grate. The sizzle lets me know it won’t be long. I shoot a text up to my wife to let her know dinner is only minute away. Frantically I count down two minutes and flip the steaks and close the lid. This was quite possibly the longest two minutes of my life. The timer rings and I carefully remove the steaks and head up stairs. I gather my composure long enough to realize I need to let the steaks rest just a bit to redistribute the juices. To occupy my time and my mind I decide to make garlic butter as a nice finishing touch. I complete the butter and top each steak with a small dollop. The steaks have rested and the moment is finally at hand. My greatest beef creation to date. I can just imagine the fantastic beef flavor melding with the deep rich smoke of the hickory wood. I make my first cut. Right away I notice it is just a little more done than I prefer at medium rare. There is very little pink inside but I

know having been in the smoker that was a real possibility so no harm done. I slowly take a bite and there it is in all its glorious flavor. I had waited all day and finally I had my answer, a resounding MEH! It’s alright. After all the anticipation, after all the pain staking detail, I was rewarded with meh. It’s not that it was bad it just lacked the explosion of flavor I had expected. It was kind of like hearing about that blockbuster movie for weeks and weeks from all your friends and when you finally go it seems like it was over hyped. They would never say it, but I could tell the family was not overly impressed either. I probably should not have stated how great it was going to be all day long. The lesson learned here was simple. Trying new things is a great way to learn what you like and don’t like, just don’t let your expectations out run your capabilities. For me, a nice seared seven minute steak is going to remain the way to go. I guess I have to go buy a brisket because I can’t let my love of beef die with those steaks.

WEST TEXAS PIT MASTERS NOW SELLING Our Award Winning

Rubs & Brines

806-292-1078 www.westtexaspitmasters.com Full Catering Services Available • Lance Moore • Plainview, Tx

PAGE 7

THE BBQ TIMES

DECEMBER 2015

Barbecue Crew Defends Title in Hometown By Jim Sewell GBA Vice - President

The Third Annual Moultrie Moose Lodge #1158 BBQ Cook-off is the last event on the 2015 calendar year for the Georgia Barbecue Association (GBA). But before taking a break for the holidays, 11 of the top 20 teams in the GBA Team of the Year standings turned for the competition. The members of the Moose Lodge always roll out the red carpet for the GBA teams & judges. The Friday nite steak dinners that the Lodge

serves have everyone looking forward to this contest each year. Despite all the GBA heavy hitters best efforts, Moultrie’s own Foy Whatley of Barbecue Crew won the Grand Championship for the second year in a row. Whatley made finals in both Pulled Pork & Ribs, but it was his Pulled Pork box that brought home top honors. That Grand Championship box must have been really special as the panel of finals judges commented that all 3 of the Pulled Pork final entries were among the best they had sampled all year.

Georgia Barbecue Association Message from the Vice - President

On behalf of the Georgia Barbecue Association (GBA), I want to wish everyone a very Merry Christmas & a Prosperous New Year. Yes, I am old school & very politically incorrect.. The GBA will hold a judge training class in Fort Gaines on January 23. The cost of the class is $35 per person. You must be a member of the GBA to take the class. If you are interested, you can register for the class on the GBA website -www.BBQga.com. We have easy online payments for the fees. You can also join & pay your member dues online also. The GBA has completed the Fall Swing for the 2015-2016 season. Robby Royal of Rescue Smokers leads the A.K. Saville Team of the Year standings, but Bubba Grills, Smokin’ 42 BBQ, Real South BBQ & CaJenn Smokin’ Que are right on his heels. However, all of those teams better keep their eyes on Daddy O’s BBQ & Southern Hogs who are HOT and on the move up. The GBA along with it main sponsor Stumps Smokers will be paying out $7500 to the top 10 teams at the end of the season. There are still two Double Points contests coming up-- Walton Co in March & Hazlehurst in May. So, everyone still has a shot to get in the money. After a short winter break, the GBA will kick off the 2016 portion of the sea-

son at Jekyll Island BBQ Beach Bash on Feb 5-6. March will bring Tifton’s Rythm & Ribs on the Fourth - Fifth. The Walton Co BBQ Festival is on the 11th - 12th with double TOTY points on the line. The Ashburn Fire Ant Festival returns to the GBA calendar on March 2526. The Fire Ant Festival will also have a special brisket challenge in addition to the standard GBA categories. In April, the GBA returns to Hawkinsville for Smokin’ the Track on the First & Second. Then we head to Jackson for Smokin’ Pork N Butts on 3/15-16. The month ends on the 29th -30th with our ﬁrst trip to Canton for the BBQ & Brews Festival. We kick off May with another double TOTY points contest down in Hazlehurst for the 3 Rivers Festival on the Sixth & 7th. The GBA then invades Fort Gaines on May 27-28 for their Second Annual BBQ Challenge. And that’s not all. The GBA is ﬁnalizing the details with a couple returning contests & has a few more new possibilities in the works. If you want to join the GBA, visit our website at www.BBQga.com

Take your competition ribs and chicken to a “Whole ‘NUTHA Level!”

Merry Christmas Again, Y’all.

Did you Know? • Buy, Sale or Trade Used BBQ Equipment for FREE. • Get a weekly updates available only on our website. • Purchase or Renew Your Subscription.

Pitmaster Foy Whatley, defended his title in his hometown of Moultrie,GA for his team Barbecue Crew at the Moultrie Moose Lodge GBA Cook-off December 5, 2015. Brian Bond of Daddy O’s BBQ made fi- gory with Real South BBQ as the runner-up. nals in both Pulled Pork and Ribs plus added Simply Q finished in Third place. Fiddler’s an 8th place finish in Loin to accumulate the BBQ got the call for Fourth place with H highest cumulative score in the preliminary & J Cooking Team getting called for Fifth rounds. As a result, Daddy O’s BBQ took place. Sixth place went to Southern Hogs; home the Reserve Grand Championship. followed by Smokin’ 42 BBQ in 7th place Just Blowing Smoke won the Loin cateSee Moultrie Page 26.

If you visit our website WWW.BQTIMES. COM these are a few things you can do:

• View an online version of the paper. • View old archives of the papers, photos and contest you might have missed back to the beginning in 2011. • Find Links to BBQ Associations around you.

www.SuckleBusters.com (972) 393-9509

PAGE 8

THE BBQ TIMES

DECEMBER 2015

Grills Gone WIld BBQ Competition • Panama City, Florida • November 21, 2015

Big Daddy Q wins ﬁrst place chicken in Panama City at the Grills Gone Wild Competiion. Bill & Teresa Tanner of B & T Cook Team took home Grand Champion at the Grills Gone Wild BBQ Competition in Panama City, Florida on November 21, 2015. The Tannerʼs also took home a ﬁrst place rib win.

Double Duece Smokinʼ BBQ wins ﬁrst place pork in Panama City at the Grills Gone Wild Competiion.

1 2 3 4 5 6 7 8

B & T BBQ Cook Team Sandbar Seafood & BBQ Joint Big Daddy Q Ranch House Kitchen Deep Smoke BBQ Double Deuce Smokin’ BBQ Pit Boys Smokin’ BBQ TrippSmoke

763.7666664 761.4666666 759.1666666 758.4166667 752.7833336 752.0666667 746.6333333 743.8000001

Sandbar Seafood & BBQ Joint took home Reserve Champion of the Grills Gone Wild BBQ Competition in Panama City, FL on November 21, 2015. They also took home ﬁrst place brisket.

OVERALL: 9 Tater’s BBQ 10 Sand Bucket Smokehouse 11 Ground Hog Smokers 12 C4C 13 Sonny’s 77 14 Cobra Kai 15 The Grill Sergeants 16 101 Restaurant

stump don’t build no junk!

738.0833333 727.6833332 725.2000000 710.7333334 699.6333334 699.5500000 698.8499999 692.3333334

Whether at home or in competition, the Stump’sTM Smoker Gravity FeedTM models are designed to give BBQ enthusiast the longest, most consistent cook times. On average they maintain an hour burn per pound of charcoal at 225 degrees.

Dedicated To Building A Better Smoker, Our Quality Continually Goes Un-Matched!

478-328-1500 ��

��

107 Industrial Way • Centerville, Georgia

www.stumpssmokers.com

PAGE 9

THE BBQ TIMES

DECEMBER 2015

South Carolina Barbecue Association

60th Annual Tobacco Festival Cook-Off Florence Chili, Brews,

Lake City, South Carolina • September 18, 2015

And BBQ Cook-oﬀ And Festival By Mike Horne SCBA

By Mike Horne SCBA

Thirteen Cook Teams competed in one of the few whole hog events still sanctioned by the SCBA. Lake City, SC hosted the event where not only did the teams compete in whole hob but also in wings and ribs. Congratulations to all who got the call. Two SCBA judges advanced in the associations ranks at the Lake City BBQ Cook-off.

First place pork Backwoods Bar-BQue, Gene Culbertson, Pitmaster

Second place pork Up In Smoke, Brian Teigue, Pitmaster

Third place pork Tailgater Hater, Phillip Miles, Pitmaster

sweet smoke Q

Receiving his Senior Judges hat was Mike Wilson.

Receiving his Certiﬁed Judges apron was Jeremy Smith.

863-585-3318

www.sweetsmokeQ.com

Getting the call for First Place Butts was Backwoods-Bar-B-Que, Gene Culbertson, Pitmaster.

Be Ready for your next competition...

��

It was a beautiful day on October 24, 2015 in South Carolina as thirteen Teams cooked butts in the competition at the Florence Chili, Brews, and BBQ Cook-off and Festival in Florence, SC. Getting the call for First Place Butts was Backwoods-Bar-B-Que, Gene Culbertson, Pitmaster. Taking Second place was Smoke Central, Jason Singletary, Pitmaster and Third place Big Ol’ Butts, Terry Calcut, Pitmaster. ---NOTE no pics for second and third place.

Yukbgone Starter Kit

�� Limited Time Only: $15.99 for two 4 oz. bottles

�� ONLY: $32.99

��

“ Gives you a Clean Seat Every Time! ”

PAGE 10

THE BBQ TIMES

DECEMBER 2015

Indio California State BBQ Championship Indio, California • November 13 - 14, 2015

JOIN US February 27 th

for the 3

annual

Friends of OBR event in

Louisville, KY FEAT URIN G WHOLE HO G DEMOS, GUEST SPEAKER S LIVE MU SIC, BO URB ON TAST IN G, GREAT FOOD & O UR FA MO US LIV E AUC TION .

Buy tickets online at:

WWW.O PERATIONB BQ RELIEF.ORG

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

Iowa’s Smokey D’s BBQ Porterhouse BBQ Dg Firehouse BBQ Lady Of Q Big Poppa Smokers Loot N’ Booty BBQ Smokin Mo’s BBQ Hickory And Spice BBQ Hog Eat Hog BBQ Left Coast Q CHICKEN Loot N’ Booty BBQ Iowa’s Smokey D’s BBQ Hog Eat Hog BBQ Left Coast Q Mar-b-que’s BBQ. Hickory And Spice BBQ Dg Firehouse BBQ Porterhouse BBQ Grillatactics Swimmin In Smoke PORK RIBS Loot N’ Booty BBQ Hickory And Spice BBQ Smokeshow Zzyzx Bar.b.q The Pit Crew BBQ Of Socal 4 Legs Up BBQ Hog Heaven Barbecue Company Porterhouse BBQ Hog Eat Hog BBQ Iowa’s Smokey D’s BBQ

698.8228 697.1200 696.5828 695.3944 693.6456 693.0972 691.9544 691.3940 686.8228 683.9200 180.0000 180.0000 177.7372 177.7028 177.1544 177.1428 176.5828 176.5600 176.5600 175.4172 177.7144 175.4172 174.2628 173.1200 172.5716 172.5600 172.0228 172.0000 172.0000 171.4172

OVERALL 11 Zzyzx Bar.b.q 12 Cool Grilling 13 The Pit Crew BBQ Of Socal 14 Bubba’s Smokeyard BBQ 15 4 Legs Up BBQ 16 Hog Heaven Barbecue Company 17 Mar-b-que’s BBQ. 18 Grillatactics 19 Blazed ‘N Glazed 20 When Pigs Fly PORK 1 Big Poppa Smokers 2 Lady Of Q 3 Zzyzx Bar.b.q 4 Cool Grilling 5 Big Red BBQ 6 Blazed ‘N Glazed 7 Porterhouse BBQ 8 Smokin Mo’s BBQ 9 Dg Firehouse BBQ 10 The Pit Crew BBQ Of Socal BRISKET 1 Dg Firehouse BBQ 2 Smokin Mo’s BBQ 3 Iowa’s Smokey D’s BBQ 4 Lady Of Q 5 Big Poppa Smokers 6 Porterhouse BBQ 7 4 Legs Up BBQ 8 Left Coast Q 9 Big Red BBQ 10 Bubba’s Smokeyard BBQ

682.1828 680.4912 679.4172 679.3596 674.1600 673.6912 671.3716 669.1432 669.0744 666.7540 178.8572 177.7028 176.5600 174.2628 173.7028 172.5828 172.5600 171.9772 171.4400 169.7028 180.0000 180.0000 178.8572 177.7028 177.7028 176.0000 174.8572 173.1200 171.9772 171.4056

Assassin 28

Assassin Charcoal Grill $600

��

Standard Features Included:

��

PAGE 11

THE BBQ TIMES

DECEMBER 2015

Please join us and your BBQ friends as we

Remember the reason, for the Season

over the next few pages with Christmas Greetings!

Merry Christmas!

For unto you is born this day in the city of David a Saviour, which is Christ, the Lord. - Luke 2:11

Merry

s a m t s i Chr ��

��

We wish you and yours a Joyous Holiday Season ﬁlled with much Love and Good BBQ!

��

Merry Christmas & Happy New Year 2016! ��

A CATERING COMPANY 864-230-1357 864-230-1357

www.nardsbackyardbbq.com www.nardsbackyardbbq.com

Dine In • Catering •Take-Out

413 Elm St Welaka, Florida (386) 524-4036

Merry Christmas!

��

Hawg Wash BBQ Joint Brad and Corree

PAGE 12

THE BBQ TIMES

Thank You for the continued support! I never knew the friendships and impacts this paper could have made on my life. I am humbled. May God Bless you in 2016.

DECEMBER 2015

The year is almost over, so the question is... What was your favorite contest to cook in 2015?

Audrey Evans

The BBQ Times�

�� Orlando, FL

G’s Slow Sm

oked

��

Bright Wishes for A Merry Christmas!

BBQ

��

bullrushbbq.com

Wishing Everyone a MERRY CHRISTMAS and HAPPY NEW YEAR!

��

For Unto You

is born this day in the City of David

Savior,which is CHRIST the LORD A

Wishing you a Christmas Season filled with

Joy & Peace!

Luke 2:11

Give it to God "What are you waiting for?" Jeff and Caroline

Good Buddies BBQ Bobby King & Joel Vann 213 E Bay Street • Lakeland, FL (863) 688-3483

PAGE 13

DECEMBER 2015

THE BBQ TIMES

Haley Smith Smokinʼ Flamingo in Jacksonville & Apopka, FL

Judy Evans Smoke on the Water Thomaston, GA

Lance Moore Breast Fest Lubbock TX & Mark Marley Cookoff

Tina Cannon Rome Air Show Double Contest KCBS

Tina Zondervan Smokinʼ on the Suwannee

��

92 bbq

�� Bill & Teresa Tanner

��

Pickin’ Porkers ~ ��

B & T BBQ Cook Team

Wishing you and yours a

Merry Christmas! From

MERRY CHRISTMAS!

from Forrest’s Fine Foods, LLC Forrest Dilmore Allen Ellington, Doc Holiday, The BBQ Ninja & Christi Ellington

PAGE 14

THE BBQ TIMES

PHAT KAT BBQ & CATERING

DECEMBER 2015

Merry Christmas wishes sent to all!

Waterloo, Iowa

��

319-240-1304

Smokin’ F� The Love Of BBQ!! Merry Christ mas

PEACE • LOVE • JOY Wishing you a world of happiness this holiday season and throughout the coming year.

��sent your way of �� and �� this ��!

Merry Christmas!

��

Scotty Lawson

VICTORY LANE BBQ

thanks all our sponsors and friends! 2015 has been amazing and we can’t wait to get started with 2016 and see what is in store!

Merry Christmas & Happy

New Year! Team MooChewSooey

SMOKERS

Joe & Kelly Pike Tulsa, Oklahoma

PAGE 15

THE BBQ TIMES

��

Merry Christmas and Happy New Year!

n the See you all o Trail in Competition 2016!

Wishing you and yours a Very

DECEMBER 2015

Merry

Christmas and a Safe & Happy New Year!

Harvey & Shirley Wills

LAWDAWG BBQ The Sparks Family

Joy

�� Hoping Everyone Hangs Around For Another Great Year of BBQ

��

Merry Christmas The Hawthorne Family

Happy Holidays!

Let us help you with all your BBQ apparel needs for 2016!

Use Code: SAVE25

Save 25% on ANY ORDER before 12/31/15 ONLINE

“For All your Business, Personal & BBQ Needs”

Complete Graphic Soultions, Inc. 229 Commerce St, Hawkinsville, GA 31036

478-892-9806

PAGE 16

THE BBQ TIMES

DECEMBER 2015

Glory to God in the highest, and on earth peace, good will toward men. Luke 2:14

��

�� Wishing our friends and neighbors a joyful holiday season!

��

Jim & Jeff Else Jim & Jeff Elser

www.sweetsmokeQ.com Candy Cane, What do you See? Stripes that are Red, Like the blood shed for Me �� is for my ��, Who’s sinless and pure! �� is for ��, that’s for sure! Turn it around, And a Staff you will see, �� my Shepherd, Was born for Me! Look at the

& Happy New Year!

from our crew to yours

Clark Crew BBQ

William A. Amos, P.C. Certified Public Accountant 925 Carroll Street • Perry, GA 31069

(478) 224-3672

PAGE 17

THE BBQ TIMES

DECEMBER 2015

Merry Christmas from our family to yours

Merry Christmas! ��

Southern Hawgs BBQ Team

Tayli Estes Daughter of Thad & Allison Estes

tmas Merry Chrisfrom the RO-MAN PORK PULLER. “When Santa pulls his pork, he uses the RO-MAN PORK PULLER” 11361 N. Hwy 83, North Platte NE 69101 (308) 530-5139 • info@porkpuller.com

STUMP’S SMOKERS, LLC 107 Industrial Way • Centerville, GA

478-328-1500

www.stumpssmokers.com

PAGE 18

THE BBQ TIMES

It’s All About The Taste! from

The Georgia Barbecue Association

DECEMBER 2015

The year is almost over, so the question is... What was your favorite contest to cook in 2015?

WISHING YOU A MERRY CHRISTMAS! We hope everyone gets everything on that BBQ list for Christmas. BIG PAPA’S COUNTRY KITCHEN DANA & JANET HILLIS

Happy Holidays Elected Ofﬁcers:

Board of Directors:

Danny Meadows

Rick Godfrey – Chairman Greg Hoyt - Vice Chairman Alex Khoury - Board Secretary Danny Evans - Board Treasurer Danny Meadows Jim Sewell

President

Jim Sewell

Vice President & Webmaster

visit us online at www.bbqga.com

and Best wishes from our entire team!

PAGE 19

THE BBQ TIMES

Suzanne Burton Riverfest - Decatur, AL

Matt Barber Papa Joeʼs Banjo B Que

Dawn Taylor Youʼre asking to early, the year isnʼt over yet... of Course, Southern Pines & Blues Perry Fl

DECEMBER 2015

Shannon Smith Jekyll Island Beach Bash

Troy Frassrand Tupelo, MS

SID’S SURESHOT Gunpowder Seasoning, Gunshot Sauce & 38 Special Sauces

wishes you a Very Merry Christmas & Happy New Year!

Thank you for being Our Great Customers in 2015! We look forward to a Great 2016 Sincerely, Rick, Karen, Jane & Kelli with you all!

WWW.SURESHOTSIDS.COM

Merry Christmas

from Dixie Que To You! Wishing a Wonderful Holiday Season to each of you ...

...from all of us at

��

�� & �� The Big Pig Jig®!

Save the Date: November 4-5, 2016

PAGE 20

THE BBQ TIMES

DECEMBER 2015

CHRISTMAS TREES • THANKFUL •

CHRISTMAS TREES • HAPPY HOLIDAYS

MERRY CHRISTMAS • THANK YOU • CANDY CANES • CANDY CANES • MERRY CHRISTMAS • THANK YOU ��

Jim & Jan Burg #teamburg • Killer B’s BBQ

MERRY CHRISTMAS • THANK YOU • HAPPY HOLIDAYS • HAPPY HOLIDAYS • CANDY CANES • MERRY CHRISTMAS •

Merry Christmas

We should always

��

��, but during the �� for our

take time to enjoy the

�� and�� that ��has given you.

��

�� and �� from all of us.

PAGE 21

THE BBQ TIMES

DECEMBER 2015

It’s Christmas Time, Ya’ll! Wooley Bully �"BBQ Mafia"

Happy Holidays to all our BBQ Family & Friends!

LJ Smokin’ BBQ Larry, Tina, Clayton & Christopher Johns

Larry’s Outdoor Services

Sodding • Seed & Mulch • Hay • Hydroseeding Finish Grade • Bobcat & Tractor Work Horse Farm Maintenance

Thank You to Our Sponsors:

wishes you the gift of Peace this Christmas season. May it be your blessing all year through!

Larry Johns 386-867-1624 ljsmokin@gmail.com

Merry Christmas to all of our BBQ Family.

Julie and Danny Evans

PAGE 22

THE BBQ TIMES

Merry Christmas & Happy New Year, 2016 is very near! Happy Holidays! Hoping your Holidays are ﬁlled with Bright and Warm Christmas Cheer, as well as Prosperity and Joy in 2016.

Hoping Everyone Has a

��

Let it glow! Let it glow! Let it glow!

Soon it will be Christmas and we’re all aglow Thinking of all the good folk that we know–

and a Safe and Happy New Year!

May your Holiday Season be

MERRY & BRIGHT! SWAMP BOYS BBQ Eat Barbecue . Love Life. Live Longer™

The world’s best temperature controls, accessories and ingredients to help make you an expert in BBQ!

Merry Christmas & Happy New Year! Rub & Amy

Cookers & Grills BBQ Control Units Accessories & Parts Rubs, Sauces, Swag & Gift Cards Too!

bbqguru.com • 1-800-288-4878

��

www.swampboys.com

DECEMBER 2015

PAGE 23

THE BBQ TIMES

DECEMBER 2015

Little Pig Town Edges Out Uncle BC’s in Broken Arrow, Oklahoma By Kelly Pike Team MooChewSooey

Nothing goes together better than barbecue and hot rods. The 2015 Grilles & Grills was held in the Rose District on Main Street in Broken Arrow, Oklahoma this past weekend. There were souped up, jacked up, slicked up classic and late model cars as far as the eye could see. This was the Fourth year for this event, but the ﬁrst year for the barbecue competition to be sanctioned by KCBS, and the secondto-last stop on the Oklahoma Barbecue Society’s Team of the Year contest. Contest organizer Amy Bomar and her pit crew worked long and hard to bring in as many teams as possible for this event. 38 teams later, everyone was set up one block east of Main Street ready to race. While the event sponsors enjoyed dinner with the organizers Friday evening, some teams headed to Main Street to check out the newly renovated arts and entertainment district that has breathed new life into historic downtown Broken Arrow. Others stayed back to enjoy the company of fellow competitors as the blue smoke rose late into the night. Saturday morning brought a delicious breakfast of eggs, sausage, bis-

cuits & gravy and coffee made by the men of the First United Methodist Church. Just the right fuel everyone needed to kick this thing into high gear. The sound of Detroit muscle making its way down the main drag early Saturday morning for the upcoming car show mixed well with the smell of delicious briskets and pork butts smoking all night long. Turn ins started at noon and every 30 minutes after that with offerings of chicken, ribs, pork and brisket for the judges to evaluate for appearance, taste and tenderness. With 38 teams these judges were sure to be full by the time the judging was over. KCBS Reps Ralph & Karen Williams managed the contest like the pros they are. Throughout the day the car show continued, along with two bands playing on either end of Main Street, local shops were open and craft vendors were selling their wares. Teams gathered on Main Street for the awards ceremony, anxious to learn who red lighted and who blew the tires off of it. With a First place in Pork and Brisket the crowd thought Kent Boatright with Uncle BC’s was sure to win it all, but overall points gave the edge to Owasso family Scot, Rocky & Bailey Kee of Little Pig Town. With a perfect First place score

Grilles & Grills Grand Champion Little Pig Town in Chicken, Little Pig Town took Grand Champion while Uncle BC’s took Reserve Grand Champion. First Place in Ribs went to Three Hog Night Smokers who also took Third place overall. Rounding out the top ten was: Fourth - Buffalo’s BBQ; Fifth - Clark Crew BBQ; Sixth - Fire Dancer BBQ; 7th - 4 Legs Up BBQ; 8th - Spicy Spit Fire; 9th Indian Territory Smoke; 10th - The Outlaws.

If you haven’t visited downtown Broken Arrow yet, be sure to put it on your to-do list. The revitalization of the downtown district has turned this bedroom community into a suburban destination. And if you’re a competitive barbecue team looking for a contest to add to your schedule next year, check out Grilles & Grills. If fast cars and barbecue are your vice, you’ll feel right at home.

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 24

THE BBQ TIMES

DECEMBER 2015

Fort Dorchester High School Butts and Wings BBQ Festival By Mike Horne South Carolina BBQ Association

What a beautiful weekend to end the SCBA season. On November 20-21, 2015 twenty teams cooked butts, ribs, and wings in competition for the North Charleston’s Fort Dorchester High School Butts and Wings BBQ Festival. The Festival supports

Children Kicking Cancer Foundation. Event Chair Tricia Andrews did another great job promoting and running the event. Five judges were recognized for advancing in the ranks of the SCBA at the Fort Dorchester High School Butts and Wings BBQ Festival on November 21, 2015.

First place butts Tailgater Hater, Glen Lee, Pitmaster

First place wings Tailgater Hater, Glen Lee, Pitmaster

Gloria Harvey recieved her Certiﬁed Travis Andrews recieved his Certiﬁed Judgeʼs apron. Judgeʼs apron.

Placing First in ribs was No Pig Left Be- Second place butts, Smokinʼ Stacks, Jeff hind, Doug Quinn, Pitmaster Smith Pitmaster

Kelly French gained her Master Judgeʼs Chuck Stevens was also awarded his Master Judgeʼs hat hat

Second place wings Smoke Central, Jason Singletary, Pitmaster

Third place butts, All Smoked Up, Gary Taylor Pitmaster

Third place wings Buckyʼs BBQ Wayne Fourth place butts Carolina Squires, Brian Pearson, Pitmaster Preston, Pitmaster

Receiving his Senior Judgeʼs hat was Fifth place butts Monkey Bottom BBQ, Sam Hardy George Ray, Pitmaster

PAGE 25

THE BBQ TIMES

DECEMBER 2015

South Carolina BBQ Association Judges Advance

South Carolina Barbeque Association prides itself on the skills and professionalism of its judges. To become a judge a member must ﬁrst attend a Judges Class conducted by several Master Judges with years of judging experience. Next the novice judge must attend four events where they are assigned to a novice table. Novice judge’s scores are not recorded but are for practice only. A Master Judge is assigned to the Novice Table and gives additional instruction to the new judges as they practice scoring their samples. After four successful events as a Novice the judge is promoted to a Certiﬁed Judge and is awarded

a SCBA Certified Judges apron. The Certified judge is then allowed to sit at a regular judging table. Certified Judges scores are then considered as part of the average score of the table. A Senior or Master Judge will be assigned as the Table Captain and has the responsibility of reviewing all scores submitted at his/her assigned table. The Table Captain has the right to question any score that is not within a reasonable range of the scores of any judge on the table. After a Certified Judge has judged in fifteen events and assisted one cook team during an SCBA sanctioned event they are promoted to Senior Judge. A Senior Judge is awarded a hat with a band signifying that he/she is a Senior Judge. Senior Judges may be asked to become a Table Captain or man the Receiving Table. To be promoted to a Master Judge a Senior Judge must judge fifteen more events (a total of 30) and assist two other cook teams in sanctioned SCBA events. The Master Judge also receives a hat with a Master Judges band. Master Judges are often asked to captain the Novice tables. A Master Judge can then, if they wish, apply for the Marshals training Receiving their Certified Judges Apron, Ron Program. A Marshal is in charge of Nixon, James Perry, and Chris Craft

the judging at any SCBA sanctioned event. Marshals in training are required to perform every position required to judge an event and they must perform these duties twice. This included acting as Assistant Marshal for two events. When the Marshal in training has satisﬁed the requirements he/she is given an event to Marshal and is awarded a

red apron to wear when they are marshaling an event. There are a lot of steps to becoming an SCBA Marshal but when a Judge achieves this status they have been trained and mentored for success. On November 7, 2015 at the Ridgeway, SC Pig on the Ridge Festival seven judgers received promotions. Receiving their Senior Judges hat Jim Mintz and Gene Benﬁeld

Receiving their Master Judges hats –Steve Meadows and Ken Brenneman

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

Bottle Your Sauce in All American Products! ��

David Bouska

336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

��

PAGE 26

THE BBQ TIMES The contest also featured a backyard competition. Under Construction BBQ took First place in Chicken. Wicked Lickin BBQ Crew got the ﬁrst place calls in both Pulled Pork & Ribs. 0.4 ahead of Captain Jack’s Freedom BBQ The GBA thanks all the Moose Lodge Team in 7th place. Eighth place was also members for their great hospitality and we close as Raging Smoke edged H & J Cookare looking forward to returning the Moulting Team by just 0.2 of a point. Smokin’ 42 rie in 2016. Meanwhile, the GBA will pause BBQ rounded out the top 10. the 2015-2016 season for the holidays. Daddy O’s BBQ took top honors in Ribs.

MOULTRIE From Page 7

& Daddy O’s BBQ in 8th place. Sunset Smokers, also from Moultrie, grabbed 9th place and Johnson Boys BBQ taking 10th place. Following Barbecue winning Pulled Pork was Southern Hogs in Second place with Daddy O’s BBQ in Third place. Real South BBQ got their second call in Fourth place and CaJenn Smoking Que walked in Fifth place. Rescue Smokers came in Sixth place just

JEFF From Page 4

our Lord and Savior! Give it to God – your whole heart – what are you waiting for?

DANA

Barbecue Crew took Second place. In the preliminary round Ribs, Barbecue Crew scored a perfect 600. Smokin’ 42 BBQ. Rescue Smokers came in Fourth place just

First Place Loin Just Blowinʼ Smoke

ahead of Just Blowing Smoke in Fifth. Sixth place went to Southern Hogs and 7th place went to Rub Shakers Que. Eighth thru 10th places went to Captain Jack’s Freedom BBQ Team, Real South BBQ and H & J Cooking Team respectively.

From Page 4

utes cooking a steak with a chance to win some cash. Support all the contests you can this year. All you old pros are going to have to work harder this year cause the competition is just getting better. Keep smokin, introduce youself to new teams and help out when you can. That is what

makes this sport great. See yall next year! A quick note to my friend Jim Burg. Prayers and thoughts are with you to keep getting better. I sure miss our tales about BBQ. See you soon. Dana “Big Papa” Hillis

3rd Annual

Jekyll BBQ Beach Bash February 5-6, 2016 • Jekyll Island, GA GBA Sanctioned

The Jekyll Island BBQ Bash will be held at “Great Dunes Park”, just north of the new Jekyll Island Convention Center.

Over $8000 Purse ��

Friday Night: �� Satuday: ��

��

The Jekyll Island BBQ Bash is accepting applications for cook teams, vendors, and sponsors. Don’t miss out on this great event!

www.jekyllbbq.com

Contact John Jones from the Brunswick Lions Club at (912) 258-6698 • john@jajonesinsurance.com

DECEMBER 2015 The GBA will hold a judge training class on Jan 23, 2016 in Fort Gaines. Fee for the class is $35. You must be a member of the GBA to take the class. Registation is now open on the GBA website — www.BBQga. com The next contest will be the Jekyll Island BBQ Beach Bash in February. Visit the website for more details.

Backyard First Place Chicken Under Construction BBQ

PAGE 27

THE BBQ TIMES

DECEMBER 2015

��

Pro GBA Reserve Champion Daddy Oʼs BBQ. Daddy Oʼs BBQ also took home ﬁrst place in the rib category.

Backyard First Place in Pulled Pork and Ribs Wicked Lickin BBQ

��

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

��

Wishing You and Yours A Very Merry Christmas!

www.pitmasterIQ.com

636.447.7974

PAGE 28

THE BBQ TIMES

DECEMBER 2015

Butler Fest 2015 Butler, AL - October 31

WHOLE HOG 1st Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM 2nd Place – DIAMOND D COOKING TEAM 3rd Place – PELLET PORKERS SHOULDER 1st Place – BURNED AT THE STEAK 2nd Place – NAHEOLA PRIDE 3rd Place – DIAMOND D COOKING TEAM 4th Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM

RIBS 1st Place – TEAM COMPART 2nd Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM 3rd Place – DIAMOND D COOKING TEAM 4th Place – BARNYARD ROASTERS

Grand Champion - Slapjo Mama Championship BBQ Team - (Whole Hog)

The BBQ Times BBQ LOVERS DIRECTORY 3520 US Hwy 41 N Suite 1005 Byron, GA 31008

Providing Insurance & Financial Services

www.KevinBarryInsurance.com

Advertise your business or service in this BBQ Lovers Directory for only $50 per month. Yearly Discounts Available Too!

Call 478-218-2333 or Email: aevans@bqtimes.com

rin

Catering and Dining for any event.

Website Development Internet Marketing E-commerce 360° Spin Photography

��

toll free

BBQ SUPERSTARS RADIO NETWORK �� Where Barbeque Lovers Strut Their Stuff

BBQSuperStars.com

On-site Cooking Available.

info@rollinsmokebarbeque.com Phone: (702) 836-3621 http://rollinsmokebarbeque.com

STAINLESS STEEL LID HINGES

WWW.UNKNOWNBBQ.COM/SHOP

Visit us at: 3185 S Highland Dr • Las Vegas, NV 89109

Keep Your Lid Off the Ground!

Made in the USA

of Southern Style Prep aste ar e T a

ls ea

478-333-3377

This Space Could Be Yours! Offe

Kevin Barry

The place to ﬁnd all BBQ things you Love. Or maybe just general services you could be searching for in life or BBQ. Our own special version of a Small Business Directory. Support those who support the sport we love so much! It’s all for the Love of ‘Que!

866.457.2197

yeah@wegotthat.com www.wegotthat.com

ASTER GRIL M L L I LS GR ��

��

Gray, GA ��

PAGE 29

THE BBQ TIMES

Holiday Treats...Fixin’s from the Kitchen

Judy Evans

Fixin’s from the Kitchen judymevans@outlook.com

Merry Christmas! These are a couple of recipes that are great for this time of year. they are old handed down recipes from my mother-in-law, (Audrey’s grandmother). When I was growing up she taught me how to cook and I enjoyed it so much. The things you learn from someone that is older and has experience it can be amazing. I loved Leta, she was a great lady and a old fashion cook. I hope you enjoy them. the pound cake is pretty easy, of course you know it seems, sometimes it depends on the weather how well and pound cake does, kinda weird. The Christmas Cookies are delicious and it makes a lot of them, but they sure are good.

5 Eggs 3 Cups Flour 5 Tbs. Cocoa 1⁄2 tsp. Soda Pinch of salt 1 Cup Milk 2 tsp. Vanilla Cream butter, sugar and eggs, sift flour cocoa, soda and salt. Add alternately with milk and flavoring to creamed mixture. Pour into well greased tube pan. Place in cold oven. Turn heat to 325 or 350 (depending in oven). Bke for 1 hour 30 minutes, DO NOT OPEN OVEN DOOR. Let cake cool, before frosting.

3⁄4 lb. pure Butter 3 cups Sugar

1 stick butter 5 Tbsp. cocoa 1 egg confectioners Sugar Place butter and Cocoa in double boiler. Heat until melted. Remove from heat & add egg, beating constantly. Add enough sugar to make of spreading consistency.

CHOCOLATE POUND CAKE

Florida Barbecue Association President’s Ramblings by Steve Brumm Saturday was a crisp autumn day here in Panama City. I was walking around the Grills Gone Wild contest early in the morning when there were not a lot of people up and about. Saturday mornings are my favorite time at contests when the air is ﬁlled with smoke and the wonderful smells of meat in the cookers. When you consider that everyone is cooking the same meats, it amazes me just how many different smells there are. I think we should develop an award for the best smoke. Grills Gone Wild is an interesting contest in that we had some top notch FBA teams cooking alongside teams that were entering their ﬁrst competition. It did not take long for all of the teams to meet new people and develop new friends based on the common love of BBQ. I really felt at home as I talked to old friends and made new ones. As the judges began to check in it felt like a family reunion. Lots of interesting folks that I hadn’t seen for a while. The whole event really felt like a family reunion. My wife, Lorne, and I were talking later and agreed that the biggest reason that we stay active in BBQ is being able to socialize with a bunch of really neat people on a regular basis. FBA members care about people outside the BBQ community. It was estimated that Grills Gone Wild raised about $70,000.00 for local charities this year alone. A large portion of that was from the sale of tickets to the VIP tent where people could taste “championship BBQ”. Cook teams cooked extra meat to support this and the judges happily gave up their

grazing table so the leftover meat could be served in the VIP area. It seems to me that events that give to charity draw far more teams and judges than those that don’t. That speaks highly of each of you. I very proud of the FBA members. I am also very thankful that you allow me to be a small part of this wonderful organization. I am thankful that, in a world being torn apart by war and terrorism, the hardest decision most of us had to make this weekend was which top notch BBQ event to attend. We sometimes bicker among ourselves but we are still friends when the bickering is over. Wouldn’t it be a dull world if all of us agreed on everything. The New Year holds many opportunities for us to broaden our horizons and participate in some really interesting events. The NBBQA is holding their annual convention in Jacksonville in March which will provide many chances to learn more about our sport and meet some of the really big names in BBQ. The Sonny’s Invitational will be a chance to see, and perhaps compete against or judge, the top BBQ teams in the nation. As we approach the holiday season, we are lucky to be free to observe the holidays in our own way. Many of you will grill one or more holiday feasts. Enjoy. Take time to be with your families and be thankful that we are part of a great organization in a great country. Smoke well my friends, Steve

CHOCOLATE FROSTING

DECEMBER 2015

CHRISTMAS COOKIES

1 cup Shortening (crisco) 1 cup Sugar 4 eggs 3 cups all purpose flour 1⁄2 teaspoon each- Allspice, cloves, cinnamon 1 teaspoon salt 1⁄2 cup whiskey (Bourbon) 1 pound coarsely chopped candied green pineapple 1 pound coarsely chopped candied red cherrys 2 quarts Pecans (chop up little if you want) Add 1⁄2 cup flour to dust fruit and nuts. Put in very large container (like roaster) Cream butter and sugar. Add eggs one at a time. Sift flour and spices together and add alternately with whiskey to the batter of sugar and butter. Pour batter over the fruit and nuts, and mix together with hands. The mixture will be thick. Drop on greased baking sheet by teaspoons and bake at 300 degrees for about 20 minutes. These will store and keep a long time like fruit cake. Enjoy.

Talbot Co. Fall Line Festival Rib Cook-Off

The Talbot County Chamber of Commerece heeld the Talbot Co. Fall Line Festival Rib Cook-off in Talbotton, Ga on Saturday, October 17th, 2015. This non-sanctioned event only competed in Ribs but turned out to be great fun for all. For more information on this event or future events in the area please contact the Talbot County Chamber of Commerece at 706-665-8079.

Bubba Grills Takes Home Grand at Big Pig Jig Back to Back

PAGE 30

THE BBQ TIMES

Photos by Audrey Evans

Bubba Grills - Grand Champion Big Pig Jig 2015

Jackʼs Old South - First Place Whole Hog

3rd

Annual GENERAL ��

��

March 18-19, 2016

Walterboro, South Carolina ��

��

DECEMBER 2015

PAGE 31

THE BBQ TIMES

Big Pig Jig Vienna, Georgia November 7, 2015

Grand Champion Bubba Grills - (Shoulder) WHOLE HOG First Place – Jack’s Old South BBQ Second Place – Swine Dining Third Place – 3 Taxi Guys Fourth Place – Cotton Patch Cooking Crew SHOULDER First Place – Bubba Grills Second Place – The Arsonists Third Place – Pig Dynasty Fourth Place – Dirty South Boys RIBS First Place – Cotton Patch Cooking Crew Second Place – Fletcher’s Finest BBQ Fourth Place – Lizzy Lou

DECEMBER 2015

PAGE 32

THE BBQ TIMES

DECEMBER 2015

Richland Char-Broil Challenge • Richland, Georgia • November 13-14, 2015 Photos by Audrey Evans

Grand Champion - The Smokehouse Maﬁa

Reserve Champion - Hickory Prime

Fire Dancer BBQ

OVERALL: 1. 2. 3. 4. 5. 6. 7. 8. 9.

The Smokehouse Maﬁa Hickory Prime The Specialists Fire Dancer BBQ South Pork Uncle Toad’s Competition BBQ Big Daddy Q - Fl EZQ Oklahoma Joe’s Serious Que

693.0972 690.8000 690.2400 689.0628 677.6232 676.4684 676.4456 669.0056 666.1372

10. Heavenly Hawgs Ga 11. Fiddlers BBQ 12. Captain Jack’s BBQ Crew 13. Pork Proﬁts 14. Que On The Hooch 15. 4 K’s BBQ 16. Choo Choo Train BBQ 17. Lick’em Lips BBQ 18. Porkaholics Barbeque

662.1372 661.6228 655.2228 653.5656 648.3656 647.7712 646.6168 629.0632 625.5888

CHICKEN: 1. South Pork 2. Hickory Prime 3. Uncle Toad’s Competition BBQ 4. Heavenly Hawgs Ga 5. The Specialists 6. Fire Dancer BBQ 7. The Smokehouse Maﬁa 8. Que On The Hooch 9. Lick’em Lips BBQ 10. Big Daddy Q - Fl 11. E Z Q 12. Fiddlers BBQ 13. 4 K’s BBQ 14. Oklahoma Joe’s Serious Que 15. Choo Choo Train BBQ 16. Captain Jack’s BBQ Crew 17. Pork Proﬁts 18. Porkaholics Barbeque

178.8572 177.7372 177.7028 175.4056 174.2628 172.5600 171.9772 171.4172 170.2744 167.3944 166.8228 165.7144 164.5256 163.9544 162.2400 157.6572 157.0740 146.8572

PORK: 1. The Specialists 2. The Smokehouse Maﬁa 3. Big Daddy Q - Fl 4. Oklahoma Joe’s Serious Que 5. E Z Q 6. Fire Dancer BBQ 7. Fiddlers BBQ 8. Pork Proﬁts 9. Hickory Prime 10. Captain Jack’s BBQ Crew 11. South Pork 12. Porkaholics Barbeque 13. Heavenly Hawgs Ga 14. Uncle Toad’s Competition BBQ 15. Choo Choo Train BBQ 16. Que On The Hooch 17. 4 K’s BBQ 18. Lick’em Lips BBQ

176.0116 174.8456 174.2628 173.1084 170.2628 168.5256 167.3828 166.2628 165.0856 163.9428 163.4060 162.8344 159.9428 159.3828 158.7884 154.2056 150.7656 145.0972

PORK RIBS: 1. The Specialists 2. Hickory Prime 3. Fire Dancer BBQ 4. Big Daddy Q - Fl 5. The Smokehouse Maﬁa 6. 4 K’s BBQ 7. Choo Choo Train BBQ 8. Captain Jack’s BBQ Crew 9. Que On The Hooch 10. E Z Q 11. Uncle Toad’s Competition BBQ 12. Heavenly Hawgs Ga 13. Porkaholics Barbeque 14. Fiddlers BBQ 15. South Pork 16. Oklahoma Joe’s Serious Que 17. Pork Proﬁts 18. Lick’em Lips BBQ

176.0000 172.5600 171.4172 171.4056 167.9772 167.3828 167.3828 167.3828 165.6800 165.6800 165.1200 163.9888 163.3828 162.8456 162.2400 160.5372 159.3944 150.2744

BRISKET: 1. The Smokehouse Maﬁa 2. Fire Dancer BBQ 3. Hickory Prime 4. Uncle Toad’s Competition BBQ 5. South Pork 6. Pork Proﬁts 7. Oklahoma Joe’s Serious Que 8. Captain Jack’s BBQ Crew 9. E Z Q 10. Fiddlers BBQ 11. 4 K’s BBQ 12. The Specialists 13. Lick’em Lips BBQ 14. Big Daddy Q - Fl 15. Heavenly Hawgs Ga 16. Choo Choo Train BBQ 17. Que On The Hooch 18. Porkaholics Barbeque

178.2972 176.5600 175.4172 174.2628 173.1200 170.8344 168.5372 166.2400 166.2400 165.6800 165.0972 163.9656 163.4172 163.3828 162.8000 158.2056 157.0628 152.5144

The Specialist First Place Pork Ribs, Brisket & Pork

South Pork First Place Chicken

Captain Jackʼs BBQ Crew

Big Daddy Q

4 Kʼs BBQ

Fiddlerʼs BBQ

PAGE 33

THE BBQ TIMES

DECEMBER 2015

South Carolina BBQ Association

Darlington Raceway

There was a nip in the air on a beautiful Fall day at the Darlington Raceway on the weekend of November 1Fourth. 36 teams ﬁred up their smokers to cook pork butts for the judges and the public. Getting the call were:

��

TWO INCREDIBLE DOMAIN NAMES for sale

First place Monkey Bottom BBQ

��

Second place SʼLowcountry Q

��

Contact Tony Mathis 904-545-0433 • olehickoryguy@aol.com

Third place Pimp My Pig

Fourth place Backwoodʼs Bar-B-Que

Lake Alfred’s Bluegrass Bash & BBQ Presented by Joey Foley and the City of Lake Alfred

January 9, 2016 Lions Park

175 N Nekoma Ave • Lake Alfred, FL

NOW

Fifth place All Smoked Up

Sixth place Bear to the bone

Looking for Cook Teams!

Cook Categories:

Chicken, Pork, Ribs, Brisket, Sauce, & Dessert

Over $3,000 in Prizes

Bluegrass Music All Weekend Long!

Southern Express Bluegrass, Dixie Bluegrass Express, Highway 41 South, K’lyn and Bluegrass Friends, Joey Foley and the Midnight Clogging Express Sanctioned By: Receiving their Certiﬁed Judges apron in Darlington were: Front row L to R Michael Weinreich, Loveta Pope, Margo Seddon, Devin Harris, and Don Dickins Back row L to R Billy Harris, Tommy Timberlake, and John Mullis

��

www.MyLakeAlfred.com

PAGE 34

THE BBQ TIMES

DECEMBER 2015

World Food Championships Kissimmee, Florida

Queʼn, Stewʼn & Brewʼn of Acworth, Georgiaʼs Lynn Smith winʼs The Smoking Hills - Loren & Cheryl Hill, out of Overland Park, KS 2015 World Dessert Champion. Lynn is shown here with her husband Scott. win the World Food Champion 2015 with BBQ!

��

The BBQTimes �

��

Name:_________________________________________________________________________ Address: ______________________________________________________________________ City: ___________________________ State: _____________ Zip Code: ________________ Email: ___________________________________________ Phone: _____________________ Please indicate payment type: Money Order Check Master Card VISA Discover AMEX Check # ______________ Card#: ______________________________________ Exp Date:_________ CVC #: _____ Card Owner’s Signature:

_________________________________________________

��

3/2015

PAGE 35

THE BBQ TIMES

DECEMBER 2015

The BBQ Times Classiﬁeds City, Florida

CHECK IT OUT:

Are you trying to sell your BBQ equipment? You can now Buy, Sale and Trade USED BBQ equipment on our website under the Classifieds tab. All line ads for USED BBQ equipment are free and include one photo as space permits. Submit yours by the first of the month to aevans@bqtimes.com to be included in the next issue.

MICHIGAN LANG 84

WWW.BQTIMES.COM

Location: Michigan, Grand Haven

aevans@bqtimes.com 478-218-2333

ALABAMA

LANG 84 FAT BOY DELUXE

Location: Eclectic, Alabama.

FOR SALE! It has very little use (6-8 cooks) and been kept inside. Has third shelf. A 2014 model. Top 2 shelves slide out, the bottom shelf is stationary. It is located in a warehouse in Eclectic, Alabama. For more pictures or information contact Charles Farrow Email ctfarrow@aol.com or call 334-399-7803 First $4400 gets it. OBO

STUMP’S SMOKER XL BABY

Location: Montgomery, Alabama FOR SALE - Plum Purple! Been cooked on 3 times, has a $350 paint job, large handles, slam latch and large upgraded Wheel package. Available today. Text me for questions or more pics. For more pictures or information contact Contact: Charles Farrow

5x10 trailer. Flat door cooker design with 56” chamber. Dual stacks and tuning plates, hybrid style. Bottom grate is 22x53 and 2 top grates measure 19x26 each. End load ﬁrebox with a 19x19 grilling space on the topside. Dry storage box/prep table measures 24x37x15. Single propane burner. Large open storage area on trailer measures 42x34. A big dry storage box with 2 lift lids measures 36x74x18, great area for wood, tents, chairs or whatever. Separate 36x74x6 area for a couple 6’ folding tables. A great cooker for comps, catering, tailgat-

I’m selling my Stump Classic. In great shape,looks good and cooks awesome . I’m just trying to down sizing what i have. Contact Thomas Henry Phone: 386-623-0498 Price: $ 3,000.00

Email ctfarrow@aol.com or call 334-399-7803 (Loaded it list for $4110.00). Asking $3900.00

FLORIDA STUMP’S CLASSIC

Location: Lake 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

This is a great smoker and is well seasoned. 4yrs old Contact Terry Phone: 616-847-6949 Price: $ 3,400.00

ing, church or bank events. Looking at a new design cooker so this one must go. Have plenty of pictures to share. $6800 OBO. Email, text or call for more details and pictures. Delivery options available. Contact Troy Baker Phone: 4178489787 Price: $ 6,800.00

��

MISSOURI BBQ TRAILER SMOKER. HYBRID DESIGN

��

Location: Springﬁeld, Missouri

www.wickedque.net

2012 Pittmaker Smoker and BBQ Vault

��

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

PAGE 36

THE BBQ TIMES

DECEMBER 2015

�� We have three different cook trailer ﬂoor plans, all IN STOCK and exclusive to Mid-State RV Center!

� � ��

��

11484

��

OVER 300 RVs IN STOCK TO CHOOSE FROM!

��

Georgia’s Largest RV Dealer! I-75 Exit 149 131 Peachtree Parkway, Byron, GA

��

(800) 226-3654 MidStateRV.com