Bbq Times February 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

VOLUME 6 • NUMBER 4

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

FEBRUARY 2015

Dobey Q Takes Grand at Jekyll Beach Bash

Bubba Grills scores another Reserve

David Hair and his Team Dobey Q win Grand Champion at the Jekyll Beach Bash, a Georgia Barbecue Association sanctioned contest January 31, 2015.

By Jim Sewell Vice- President GBA

in Great Dune Park and the level of competition was off the charts. In the end, the The Brunswick Lions Club’s Jekyll last call of the day went to David Hair and BBQ Beach Bash has become one of the Dobey Q who walked away with the Grand biggest events on Jekyll Island. Thirty Championship. of the top teams in the Georgia Barbecue Lonnie Smith debuted the new Bubba Association (GBA) gathered at the beach Grills T3 Steam. With the innovative new cooker, Bubba Grills got two ﬁnals calls to take the Reserve Grand Championship. Dobey Q’s Grand Championship Loin entry won the category. Kevin McKinney of Hungry Hogs BBQ was the runner up with Barbecue Crew taking third place. Smoke Risin’ Ofﬁcial Publication of: took 4th place with Just Blowing Smoke in 5th and Smoke Shack BBQ

in 6th place. Seventh place went to Just Pig Out and 8th place went to Smokin’ the Good Stuff. Southern Hogs edged out Rescue Smokers for 9th place by 0.1 of a point Joe Wright & Bethel Smokers topped the Pulled Pork category over Bubba Grills in second place and Rescue Smokers in third. Just Blowing Smoke took 4th place. Just Pig Out claimed 5th place by 0.3 of a point over Barbecue Crew who claimed 6th place by another 0.3 of a point over Smokin’ AJs. Smoke Risin’ won the 5th tiebreaker to take 8th place over 92 BBQ/ Assassin Smokers. Tenth place went to Southern Hogs. Bubba Grills got the ﬁrst place call in

Ribs. 29 Barbecue captured 2nd place with Real South BBQ in third. Rescue Smokers edged Smokin’ AJs by 0.3 of a point for 4th place. Sixth place went to Naked Daves by only 0.1 of a point over The Hurricane Cookers. Once again, there was a tie for 8th place & this one went to the 4th tiebreaker. Smoke Shack BBQ won the tiebreaker which put Just Blowing Smoke in 9th place. Bethel Smokers rounded out the top 10. The Jekyll Island BBQ Beach Bash also had a backyard division. Julie Weprek & Mama’s Que-N-Stew won both Pulled Pork & Ribs. LawDawg BBQ II took second place in Pulled Pork and Wicked Lickin’ BBQ Crew took second in Ribs. Next up for the GBA is Rhythm & Ribs in Tifton on March 6-7. The following week the GBA heads north for the Hitachi Walton Co BBQ Festival on March 13-14 with the Durhamtown Spring Jam & BBQ Cookoff on March 20-21.

Team Bubba Grills wins Reserve Champion at the Jekyll Beach Bash. Shown L-R team members: Alexis Alexander, Lonnie Smith, Shannon Smith, Gracie Smith and Lee Smith. More Photos on Page 10.

Address Service Requested POSTAGE PAID Valdosta, GA Postal Permit #171

PAGE 2

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Inside This Edition: 24 Pages • February 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 GBA PRESIDENT’S NOTES......................................PAGE 4 JEFF PETKEVICIUS..................................................PAGE 5 SOUTH CAROLINA BARBECUE................................PAGE 6 BRANDT HANEY......................................................PAGE 8 JEKYLL BEACH BASH..............................................PAGE 10 ANDY ALLEN...........................................................PAGE 12 ORANGE BLOSSOM BBQ REVUE............................PAGE 14 LAKELAND PIG FESTIVAL......................................PAGE 15 LONNIE SMITH.......................................................PAGE 16 CALENDAR OF EVENTS...........................................PAGE 18 PIGZ IN ZHILLS BBQ & BLUES................................PAGE 20 SUBSCRIBE..............................................................PAGE 22 BBQ ITEMS FOR SALE.............................................PAGE 23

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FEBRUARY 2015

Are you ready to hit the road? It’s BBQ Season, ya’ll

Audrey Evans

Editor & Publisher aevans@bqtimes.com I have started to notice the days getting a little longer and that only means one thing. Spring is about to pop it’s head around the corner. The BBQ season is gearing up and about to hit full speed ahead in the next few weeks for many across the world. If you open up your calendar for the next few months I am sure you will see it too, we are right there before having those “dreaded” ﬁve to eight to even ten contest stretches some folks do. The fact of the

matter is, it’s not really dreaded, but more looked forward too. Of course it wears you down and you begin to miss a quiet Friday night at home, but it is what we choose to do. We love it, it’s just the BBQ Pitmasters life. My smoker has started rolling the last few weeks and it feels good to be “back in the saddle” again as some would say. I did a “catering” for a surprise birthday party this month, not to mention all the fun cooking at home. It has become a normal request around the house lately for something from the smoker. We have had chicken, prime rib, pork butt (of course) and most recently a did a meatloaf “phattie”. I can say, not only am I looking forward to having a few more competitions coming up soon but also that lovely spring weather that accompanies it. Right now, even at contest, it is COLD. I am looking forward to those contest that are just a “little too hot”... If there is such thing. I am just not a cold weather person, so I would rather to be hot when I am outside. Speaking of hot, it’s always hot at Memphis in May. I talked to Mike Davis, Operations Manager at Memphis in May and he asked me to remind everyone it’s right around the corner. If your team is planning on or interested in competing in the 2015

2nd al “Smokin’ on the Farms’ BBQ Contest u Ann FLAGLER COUNTY ted by presen Fair and Youth Shows April 3 - 4, 2015 • Bunnell, Florida

Memphis In May World Championship Barbecue Cooking Contest the deadline is Friday February 20th. For more info goto www. memphisinmay.org/worldchampionshipBBQcontest or call Mike Davis at (901)5254611 at ext 125. Other competitions I have been contacted about coming up are the City of Douglas Bikes, Blues & BBQ event, The Flagler County Fair BBQ Cook, Durhamtown Spring Jam and BBQ, Smoke on the Water, Smoke in the Boro, and Tifton Rhythm and Ribs. Find the ads on each of these events in the paper for more information. No matter where you live, the rate competitions are starting, you can definitely find a competition coming up in your area. A while back, I had stopped putting together the calendar each month and I have had several request to put it back in the paper. SO, you will be pleased to find the calendar of upcoming BBQ events on pages 19-20 this month. If you have an upcoming event not listed that you would like to be listed, please email me and get me the information. Don’t forget if you are in the market for used BBQ equipment, we now have a page available on our website to list your items for free. Due to the amount of spam on the

Facebook group which now has over 10,000 members, I am trying to ﬁnd a way to better utilize our website. There have been some changes with the company we use over the last few months that have now been explained and I am hoping for some big changes coming soon in that department so be on the lookout. As strongly as I feel about the fact, this is a newspaper and keeping that side of things together, there is no doubt that a lot of the world revolves around social media and the web. I think there is a lot that can be put to use to keep everyone up to date throughout the month and what events to look forward to see each month in the paper. You will also notice over the next few months, you will start getting the paper earlier in the month. I am shooting to move our print deadline up starting with the March edition. I want to be able to provide you the best and most up to date coverage of events going on all over the USA as well as giving you that timeless keepsake to be able to show your families of your wonderful BBQ dreams as they unfold. That’s what I’m about! Until next month... Keep rubbin’ those butts!

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Saturday April 11, 2015 Car Show, Motorcycle Show, Poker Run & Vintage Aircraft Show Weekend Long Blues Music Entertainment on Stage Chicken • Pork Ribs • Pork Butts

For more information and registration forms visit our website:

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THE BBQ TIMES

FEBRUARY 2015

Get to know your BBQ neighbors, we are a family after all

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com Zephyrhills and Winter Haven are in the books and BBQ is off and running in the FBA! Both contests were full to capacity and Apopka is next on the list with

The BBQTimes �

www.bqtimes.com

“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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over 100 teams signed up. Apopka has a great facility, a great group in charge, they want to become one of the best contests ever and with all the entertainment, free beverages on Friday for cook teams and Saturday afternoon for judges and an awesome payout along with a full blown Janet Hillis breakfast on Saturday morning, I think they have achieved their goal. Did I mention a first class chili contest on Sunday? This is not just a BBQ contest this is a statewide event. At the Winter Haven contest Brian with Bull Rush BBQ came up with a plan to collect all kinds of sports balls for the kids club. As usual the teams and some judges came thru in a big way. Presenting hundreds of basketballs and footballs and all other kinds to Frank to give to his clubs made the tough guy tear up and helping this great organization is what our group of BBQ enthusiasts are all about. When I was a young guy I spent time growing up in the southern parts of Tennessee learning the ways of my grandparents on a little farm. Neighbors helped each other cause it was the right thing to do. We were all raised with manners and respect and life was truly enjoyable. That is one of the main reasons I love our BBQ family. The old fashioned America is in effect. Teams truly look out for other teams and this is real. We compete like true competition should be but are truly happy for the winners especially the new winners. Seeing families come out and enjoy time together makes me feel good. I ran late getting to Winter Haven and it was a great feeling to have my friends call and check on me but that is the way this bunch works. I still get excited about going to contests and trying to get our name called. I guess we are not new at this game anymore and that reality set in when we figured out this was the ninth time we had cooked Smoke On the Water at Winter Haven. A lot of time has passed and a lot of charcoal has been burned chasing this fun hobby. I remember the first year I cooked at Franks contest. I had driven to the store late Friday night and when I pulled back in there was a cloud of smoke hovering over the whole cooksite and it was one of the coolest sites I had ever seen. It smelled good, looked cool and was one of the best times I had ever had. We had given our son Cadin a cell phone so we could keep track of him and everytime we called he was at someone’s camp nearby. I remember a

monster swamp buggy being there and we looked up and Cadin was sitting next to the driver with a smile from ear to ear. I remember on Sunday morning having coffee and cleaning up and a gentleman named Bill from Bill and the Dixie Chicks came up to talk to me. I thought that was really cool cause this was like my 3rd or 4th contest and this guy was a BBQ legend. He asked me how my cook was and I told him I was new but working hard to learn. He told me if I would call him later in the week he would give me some tips on chicken. I wrote down every word that man told me and will tell this story over and over again. I went on a tear and wound up winning chicken a lot! A couple years later Bill came to me and asked if he had really helped me that day with chicken and I said I had the tro-

phies to prove it. He asked me if I could remember what he told me cause now he needed chicken help! I gave him copies of my notes and thanked him for being nice to me when I was a new cook. Spread the BBQ love cause you never know when it will come back around to you. It is not always about winning its about feeling good. Nothing will make you feel as good as helping a new team, being nice to the BBQ public and yes winning a trophy or two ain’t bad. See everyone at a contest soon. Remember we all cooked our ﬁrst contest not to long ago unless you are Swamp boys or Jacks ol South. Those guys were old when I started! Good luck, safe travels and keep on smokin!

Georgia Barbecue Association

President’s Notes - Danny Meadows The Georgia Barbecue Association (GBA) opened the 2015 portion of their 2014-2015 contest season on Super Bowl Weekend at the Jekyll Island BBQ Beach Bash. Organized by the Brunswick Lions Club, the festival, which includes many activities in addition to the BBQ contest, had become one of the biggest events in the Golden Isles. David Hair and Dobey Q took the Grand Championship with an outstanding entry in the Pork Loin Finals. Lonnie Smith & Bubba Grills debuted their newest invention, the T3 Steam, at the Jekyll contest. They won Ribs, scored a perfect 600 in the Pulled Pork preliminary round and captured the Reserve Grand Championship on the new cooker. Bethel Smokers from Douglas took top honors in Pulled Pork. The next stop for the GBA is Fullwood Park in Tifton for Rhythm & Ribs on March 6-7. Fullwood Park is a fantastic venue for a BBQ contest. The following week is a new contest, the Hitachi Walton Co BBQ Festival at the Walton Co Ag Center in Monroe, GA. The GBA winds up March the next week in Union Point at the Durhamtown Spring Jam & BBQ Cook-Off. April brings three more great contests starting with Hawkinsville Smokin’ the Track followed by Bikes, Blues & BBQ

in Douglas and ending the month in Jackson with Smokin’ Pork N Butts. The first two weeks in May have Three Rivers BBQ Fest at Towns Bluff Park in Hazlehurst and Smoke on the Lake in Acworth. There also may be announcements of another new contest or two coming soon. Be sure to mark down the date of August 1 for the second annual GBA Team of the Year Banquet. Last year’s inaugural event was the highlight of the GBA season. It was a great time where cook teams, judges, officers and contest organizers came together to socialize and make new friends. Once again, the banquet will be held at Healy Point Club in Macon. The banquet is open to all GBA members. Speaking of the Team of the Year points battle; Brad Sweet of 92 BBQ/Assassin Smokers still leads the pack. Brad got off a fast start by winning back to back Grands at Fort Valley & Swainsboro. LawDawg BBQ is in second place but making a charge of late is Robin Bowles & Just Blowing Smoke. Bubba Grills and Real South BBQ round out the top five. The Association trained 50 new judges in a training class on January 17 in Jackson, GA. The next judge training class is tentatively set for August 22 at Towns Bluff Park in Hazlehurst. If you are interested in becoming a GBA Certified Judge just visit our website at www.BBQga.com and become a member of the GBA family.

See GBA Page 5.

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THE BBQ TIMES

FEBRUARY 2015

give it to god: the billboards teract. Lengthy posts will, most likely, be ignored, and “scrolled” over. Just like anything, you have to understand the format and adjust your approach to use it effectively. The shorter and more pinpointed the message the better. I have started using little billboards to convey quick responses to what is happening out there in my world of friends.

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

We are all a part of the “sound-bite” world. Most of us consider Facebook and twitter our “community” of likeminded, similar interest, people to interact with on a daily basis. There is so much good that can come from the new “social media”, but it is often over-shadowed with the negative. Both Facebook and Twitter have been a great tool for Caroline and I to share our love of Jesus and His message of salvation with people we never will come in contact with personally. One thing is for sure, you don’t have very much time or word count, to in-

These include: • Is today the Day – Jesus takes over your Whole life – Give Him your whole heart today • How Often? 70x7 Forgive • Amen, Amen and Amen Thank you JESUS • I Fired myself... and hired JESUS as my Life Planner – Yokeup, let Go.. Give it to God. • Give it to God... your Whole Heart • Give it to God – What are you Waiting for? • God Bless You – Give Him your whole heart • God saw this, took note of it, and will Respond accordingly • Jesus Christ is the Answer • Jesus Christ Savior – Healer – Give Him your whole Heart Today • Jesus, Use me today to shine

your light of Salvation • The Joy of Jesus – Go get ya some • REPENT – try it, you’ll like it! And so will God Simple little pictures to broadcast the message of Truth about God and salvation through Jesus. The key to all of this is forgiveness. I can testify that the most difﬁcult person to forgive is myself. Without forgiveness nothing moves forward in the Kingdom of God. Jesus came down from heaven for that 1 purpose... Forgive all of us and make a way for us to stay in heaven. When you understand forgiveness, and what God has done for all of us through Jesus, your heart will melt and a new life will be started in you. That’s what salvation is... a new heart, the heart of Christ. Think about how many times you have fallen short of what God wants from you...how many times you’ve sinned. God’s grace is Amazing and relentless. In return, He expects that same from us regarding others. It’s very interesting how God packages the message of forgiving others, right after declaring the

power we have through His love. 18 “I tell you the truth, whatever you forbid on earth will be forbidden in heaven, and whatever you permit on earth will be permitted in heaven. 19 “I also tell you this: If two of you agree here on earth concerning anything you ask, my Father in heaven will do it for you. 20 For where two or three gather together as my followers, I am there among them.” 21 Then Peter came to him and asked, “Lord, how often should I forgive someone who sins against me? Seven times?” 22 “No, not seven times,” Jesus replied, “but seventy times seven! [Mat 18:18-22 NLT] Take a hard look at who you need to forgive and that just might be the person in the mirror. If you haven’t surrendered your life to Jesus Christ as your Lord and Savior.... What are you waiting for? Give it to God

GBA from Page 4

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PAGE 6

THE BBQ TIMES

FEBRUARY 2015

South Carolina Barbeque Association a Submitted by Mike Horne, SCBA

At a ceremony in the SC State Capital on January 10, 2015 the top Barbeque Cook Teams in South Carolina were recognized. Each year hundreds of teams compete in South Carolina Barbeque Association (SCBA) sanctioned events. To be eligible for the State Championship a team must compete in at least 12 of these events. Scores from these events are calculated and the top 12 scores from each team are combined to choose the Grand Champion.

The top 15 teams were: Smokin’ Stacks 189.092 Backwoods Bar-B-Que 188.249 All Smoked Up 187.587 Buckwheats BBQ 187.544 Pimp My Pig 186.966 Doko Smoke 186.733 Up in Smoke 186.265 Elite BBQ Smokers 183.957 Ledyard BarBQue Company 183.357 Bucky’s Bar-B-Q 180.444 JT’s BBQ 170.365 SC State Grand Champion Smokinʼ Ultimate Tailgaters BBQ 169.445 Stacks from Aiken, SC. Jeff Smith and Bold Branch Bar-B-Q Boys 163.950 Larry Bowling are the Pitmasters. Palmetto Smokehouse 138.561 No Pig Left Behind 136.975

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THE BBQ TIMES

n announces 2014 State BBQ Champion

1st Runner-up in a close race was Backwoods Bar-B-Que from Trenton, SC. Gene Culbertson is the Pitmaster.

FEBRUARY 2015

SCBA Judges Class The ﬁrst step in becoming a SCBA Certiﬁed judge is to attend a day long Judges Seminar. On January 24, 2015 a new judge’s seminar was held in Conway with 60 students attending. Up on completion, the new judges must then judge in four SCBA sanctioned BBQ Events as Novice Judges. Novice judges are supervised by a Master Judge at each event. After the successful completion of their

fourth Novice judging the new judge is awarded their apron and becomes a certiﬁed judge. Instructors for this class were President, Lake High, Chief Marshal Bronnie Smith, and District Marshal Don Adkins. Welcome new judges.

President Lake High welcomes the new judges.

2nd Runner-up and last yearʼs Grand Champion All Smoked Up from Lexington, SC. Gary Taylor is the Pitmaster.

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SCBA Annual Marshalʼs Winter Meeting

In the SCBA the Marshal is the individual responsible for the sanctioning of an event. He/she works hand-in-hand with the event staff to see that the BBQ competition and judging meets SCBA standards. To become a Marshal one must be a Senior or Master Judge, have successfully performed several times every job required to put on a competition BBQ event. The Marshal assigns all positions in the judging venue and is responsible for seeing that the BBQ turned in for judging meets SCBA criteria. Today Jan 17, 2015 in Columbia, SC the Marshals’ held their annual winter meeting where events were announced and Marshals assigned for 2015. We were pleased to hear that some old events are coming back and new events are being added. 2015 is going to be another fun year for the SCBA. Come join us, we would love to have you.

PAGE 8

THE BBQ TIMES

JANUARY 2015

A Twist on Family Comfort Food

Brandt Haney

Pitmaster Backyard BBQ Studs One of the most enjoyable events I help with is the Salute America Air Show in Paulding County. Several years back a friend of mine asked if I could do some volunteer work there and I ended up being roped into overseeing all the vendors that serve food or push their services or merchandise. The show has grown considerably and this year we decided to ﬁnd one or two main food vendors to serve the

25,000 or so people that we plan to have attend. While this is not an easy task, one of the side benefits is being able to taste the food of the proposed vendor. After sitting down with one of our potential vendors for a while I had the opportunity to take home some of their meatloaf, and while sitting down with the family my wife looked at me and said “you should try smoking a meatloaf”. Now that was a V-8 moment. I should have thought of that! A few days later my wonderful wife told me of a few websites she had visited and found recipes for smoked meatloaf. Most of them had the basics down and it did help in figuring out about how long it should take to cook, but most called for a bottled BBQ sauce and no real BBQ style spices. It seems that putting a regular meatloaf together and smoking it instead of baking it was all I really could find. Truth is I didn’t look that hard as I was feeling particularly impatient that day which always works well in the BBQ world. I jotted down some notes and wrote down the ingredients I thought I would use and I let the idea stew for a few more days until the weekend arrived. Cooking day was upon us so I gathered

SMOKED MEATLOAF

the ground beef, the onion, the breadcrumbs, etc. and glanced at my notes. I combined all the ingredients but made sure to add some of my brisket rub in with the meatloaf. I ﬁgured it was beef so why not BBQ it up a bit. I also grabbed my favorite BBQ Stud

sauce and put it to the side for topping later. Once everything was well blended I formed what I thought was a relatively symmetrical loaf for even cooking and I headed to the smoker that I had warmed up to 250

See Brandt Page 9.

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PAGE 9

THE BBQ TIMES

JANUARY 2015

Cookshack Releases New Commercial Pellet Smoker Submitted

Ponca City, OK, January 15, 2015– Cookshack’s release of the Fast Eddy’sTM by Cookshack FEC240 pellet fired smoker oven will have commercial kitchens excited over its authentic wood flavor, small foot print, and large capacity. The authentic wood flavor and heat are achieved by the 100% food grade wood pellets which are controlled by a fully automated wood pellet system. Pellets eliminates large heat fluctuations that dry and shrink meat. Oven temperature ranges are from 160° F to 425°F. Cookshack is the only manufacturer of Commercial Pellet Smokers. This smoker does not require gas, simply plug it into an outlet to run the IQ5 controller, add pellets and it is ready to make delicious barbecue and smoked foods. Worrying about getting a large rotisserie unit through a kitchen’s front door is one less thing commercial operations have to worry about with the Fast EddyTM by Cookshack FEC240 fixed shelf pellet smoker oven. Restaurants, food

Brandt

from page 8

degrees, which felt nice being that the temperature that day was in the thirties. I carefully placed my loaf into the smoker, closed the lid and went into hibernation mode for the next two hours. At the two hour mark I decided to head back to the smoker with my sauce in tow. There was a nice bark on the loaf and it was all I could do from cutting an end off just to try, but instead I slathered on a generous amount of my BBQ sauce and repeated that process every hour for the next three hours. Because of the cold I felt like it took about twice as long to cook as it normally would have but that I had planned for a slow cook so after ﬁve hours I was getting close to my target temperature of 160 degrees but it was a slow process. I grabbed a cookie sheet, pulled the loaf out and ﬁnished it in the oven in about 20 minutes, and wouldn’t you know it, just in time to rest for dinner. Lucky me. I carefully carved out 3⁄4 to 1 inch slices and served them with scalloped potatoes and broccoli. Now normally I don’t get excited about meatloaf, not that I don’t enjoy a good meatloaf, it just does not make me turn cartwheels or anything. However, this was certainly no ordinary meatloaf and the added dimension of smoke turned this old family staple on its head. I have absolutely no doubts this will make its way into our regular rotation, and the really neat thing about this recipe is it is completely adapt-

trucks, caterers, delis and other commercial kitchens will have the ability to set a smoker, leave and come back in the morning with a day’s worth of smoked foods. The FEC240 can hold up to 250 pounds of meat and ﬁts through a standard door. The

unit has eight shelves spaced 5” apart. It also allows for up to three stages of cooking, including smoke, cook and hold. Since pellets produce more heat under 180°F, all three of these steps are important. The smoke stage adds the smoke ﬂavor, the cook stage gets foods to their required internal temperatures, while the hold stage allows the meat to stay hot while sitting in the smoker until the food is ready to be served. Consistency is easier than ever to achieve. It features an offset ﬁrebox and a convection fan to circulate smoke and heat for

steady temperatures throughout the unit. The FEC240 features an IQ5 controller. The controller includes a digital readout, meat probe attachment, up to three stages of cooking options and USB port to download and keep track of cooking cycles. The FEC240 is the ﬁrst unit to have the option to download smoking, cooking and holding logs to a FAT formatted USB ﬂash drive. This unit also allows users to program eight pre-set buttons. The factory installed presets are programmed for standard meat cuts of brisket, ribs, prime rib and pork

See Cookshack Page 21.

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Smoked Meatloaf

2 lbs. Ground Beef 1⁄2 Vidalia Onion, finely chopped 3 Cloves Garlic, minced 1 Egg beaten 1⁄2 Cup Breadcrumbs 1 tsp Salt 1⁄2 tsp Black pepper 1⁄2 tsp Cayenne pepper 1⁄2 tsp Red pepper flake 2/3 Cup KC Style Stud BBQ sauce 2 Tbsp Stud Rub In a large bowl mix ground beef, onion garlic, egg, breadcrumbs, salt, pepper, cayenne, red pepper ﬂake, 1/3 cup BBQ sauce, and 1 TBSP of the rub. Mix well and form into an evenly shaped loaf. Top with remaining rub. Place in preheated smoker at 250 degrees. After two hours begin brushing with sauce every hour until the internal temperature of the meatloaf reaches 160 degrees. Remove from smoker and let rest ﬁfteen minutes before serving. Carve into one inch slices and serve with your favorite sides.

��

PAGE 10

THE BBQ TIMES

Jeykll Beach Bash

FEBRUARY 2015

Continued from Page 1

Hungry Hogs BBQ

GBA Judges Hard at work judging good queʼ.

29 Barbecue

Buster Davis

Real South BBQ Barbecue Crew

Rescue Smokers

Photos by Danny Evans & Greg Hoyt.

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PAGE 11

THE BBQ TIMES

FEBRUARY 2015

MOFOʼs BBQ Wicked Lickinʼ BBQ Crew

Grayson Smith, daughter of Lonnie and Shannon Smith, Bubba Grills plays on the beach at the competition. Mamaʼs Que N Stew

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PAGE 12

THE BBQ TIMES

FEBRUARY 2015

Living Life as a Competition BBQ Pitmaster

Andy Allen

Pitmaster Rooftop Barbeque Green Mountain Grills So you’ve mastered your Green Mountain Grill or your weapon of choice, executed the perfect brisket and your ribs are the best on the block. Some of you have now sparked that competitive ﬁre inside, knowing you can out-cook all your friends and family. What’s the next step? Perhaps a local backyard BBQ competition? Maybe a step into the Pro BBQ Circuit? Every BBQ competitor started out just like you in the backyard, and then decided to throw their hat in the ring. Are you ready?

We wanted to give you a glimpse into in the life of a competitive BBQ Pitmaster. There’s a reason Barbecuers are so passionate and why competitors will spend 1000s of dollars and travel 100s of miles just to sleep outside in a parking lot. BBQ is engrained into every human. Fire, meat and smoke are the things dreams are made of, and many who have these dreams, follow them for the rest of their lives. For every Pitmaster, the road to perfect BBQ is a never ending journey, which is why at BBQ competitions, the highest score given is a “9” because of the fact that perfect BBQ is unattainable. BBQ is more then cooking. It is an art—or more specifically a “craft” which requires artistic ability with scientific knowledge. Using the smoke as an ingredient, just as you would salt and pepper. Competitive cooks build a flavor profile, layering flavor upon flavor, to create a unique tasting experience, second to none. Judges will notice a sweet flavor up front as they bite down, giving way to a savory note, and finishing with a slow heat to finish. Adding the right amount of smoke to this flavor is key. Each wood has its own flavor to round out the whole taste experience.

Another reason competitive BBQ has grown exponentially is the BBQ community itself. It is a strange dynamic of fierce competition, with a camaraderie that makes it feel like a family reunion. When you make the jump and enter your first competition, you will experience a group of people that will give you the shirt off their back and let you borrow anything you may have forgotten to bring. Don’t be scared to ask for help, they may not tell you every trick but they will get you started on the right path. What exactly goes into preparing for a competition? Saturday and Sunday: Most pitmasters’ competitions start the weekend before. The search for the perfect piece of meat is key and is the first step toward winning. You will see them scouring the supermarkets and club stores searching for a well marbled brisket or the perfect size pork butt. Some may even order their meat online to get the competitive edge. By Sunday most will have their meats in their home refrigerator. Monday and Tuesday: This begins the next step as teams will typically mix their secret sauces and injections. These will also be the days to double check to make sure they have everything accounted for and make any last

minute trips to the store. Wednesday: It’s now getting into crunch time. Most teams trim their meats Wednesday night, vacuum sealing and storing them for the long drive to the competition venue. (This is a very important step for any rookie team. Make sure to trim meats at home and take your time. You don’t want to be rushing this step while at the competition) Thursday: The nerves are starting to kick in, while the trailer or car is getting loaded, trying not to forget anything. This is also

Trimed Brisket the day for the famous parsley run for the turn-in boxes. If you have never seen someone spending 30 minutes going through every bunch of parsley at the store, it’s a sight to behold. Friday (the ﬁrst day of the competition):

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PAGE 13

THE BBQ TIMES

Night Life Friday Evening at a competition More seasoned teams will try and get in guys who are cooking low and slow. Those as soon as possible to avoid trying to load cooking hot and fast may be getting ready in with everyone at the same time, this for bed as they will be getting up in the wee also allows them to get the meat inspec- hours of the morning. The night at a BBQ tion done and get the brisket and pork in- competition is magical, with the smell of jected and rubbed early (no meats may be 50+ smokers ﬁlling the air. Some may sleep, preseasoned prior to inspection). Once the others stay up, but everyone is focused on camp is set up, meats are prepped and the the meat and what the next day has in store. Saturday morning (the second day of the chance to meet your fellow competitors begins. This is where the spirit of BBQ re- competition): The early morning brings the ally shines as teams sit down to talk BBQ sounds of smoker doors closing and people and life in general, sharing stories and hav- rushing around, as most will be attending to the meats that cooked overnight. Teams at ing a good laugh. Friday night: As teams continue to gath- this time will keep to themselves a lot more er together, ﬁres are starting to be lit for the than the night before as they focus on the

upcoming crunch time. Saturday, crunch time: This starts around 10am just about the time most teams put chicken on and lasts until 1:30 pm when the ﬁnal turn in is done. There’s a lot of hustle during these hours as pitmsters ﬁnalize their turn in boxes and try to make the 10 minute window for turning in each category. Saturday, after turn ins: The pressure is off but the work isn’t over just yet... clean up starts and camps start to be torn down, as everyone is second guessing what they turned in and anxiously awaiting the awards. Saturday, awards: This is what it comes down to and what makes all the work worthwhile. There will be tears of joy and sorrow. This is another time when the BBQ community shines. Teams will cheer for their fellow

FEBRUARY 2015 competitors’ wins as if they had won them themselves. A winner is crowned and goodbyes are said. With teams already talking about the next competition they will be at. Sunday: The day of rest, sleeping in is key as the work week is just about to start or maybe prep for the next competition. The life of a competitive BBQ pitmaster is a busy one, especially when you add all the prep for a competition to a full time job. But ask any one of them if they would give it up, and they would tell you they are just getting started. If you are looking to compete: practice your chicken, ribs, pork and brisket on your Smoker. Research as much information as you can and visit KCBS.us to ﬁnd a competition near you.

Andy Allen, on stage among the Top 10 BBQ Contestants at the 2013 World Food Championships in Las Vegas.

PAGE 14

THE BBQ TIMES

FEBRUARY 2015

Orange Blossom Barbeque Revue • Lake Wales, Florida Team Unknown Wins Lake Wales . . . . . Florida Barbecue Association • December 5-6, 2014

Team Unknown BBQ made sure the judges knew who they were at the ﬁrst Orange Blossom Barbeque Revue in Lake Wales, FL. 1st Place Ribs and the Grand certainly made it a winning weekend for this crew out of Winter Haven, Florida. Cedar Creek BBQ was Reserve along with 1st Place in Pork. PORK: 1. Cedar Creek BBQ 195.04999 2. Hot Wachula’s 194.76668 3. Big Daddy Q 193.59999 4. Sweet Smoke Q 193.40000 5. Team Unknown BBQ 193.35001 6. Accutech BBQ 192.86667 7. Big Papa’s Country Kitchen 191.98333 8. Backyard Bro’s 191.45001 9. Blitzkrieg BBQ 191.25000 10. Awesome Q 190.81667 BRISKET: 1. Smokin Slimz 192.91666 2. Hot Wachula’s 192.20000 3. Blitzkrieg BBQ 190.81666 4. Uncle Kenny’s BBQ 190.56666 5. Cedar Creek BBQ 188.86666 6. Awesome Q 188.66667 7. Team Unknown BBQ 186.53333 8. Barn Goddess BBQ 185.85000 9. Shanty Town BBQ 185.81667 10. Lang BBQ Smokers 185.61667 BACKYARD: 1. The More You Drink The 743.19999 2. Three Meat Maﬁa 729.23334 3. Crooked Lake Smokehouse 715.23333 4. Double D’s BBQ 713.41668 5. We Be Smokin 690.11670 6. J Mack’s BBQ 688.00000 7. Done Right Smokin 681.11669 8. Denim Dan the BBQ Man 658.31669 9. Mack Daddy BBQ 532.06667 10.Florida Georgia Swine 515.40000

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PAGE 15

THE BBQ TIMES

Lakeland Pig Festival • Lakeland, Florida Kansas City Barbecue Society • January 30-31, 2015 Jackʼs Old South - Grand Champion L-R: Michael Mixon, Myron Mixon and Tracy Mixon

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PAGE 16

THE BBQ TIMES

FEBRUARY 2015

The Dairy Queen Deer

Lonnie Smith Pitmaster Bubba Grills

Editor’s Note: I have come to ﬁnd most of us in the BBQ World have similar interest. If you are a BBQ pitmaster and have a story you want to share with another interest you have, send it my way. You just might ﬁnd it in print. Let me know what you think of this feature in The BBQ Times. I live in the country outside of the small town Gray. Ga. Most people pass through Gray on their way north to Athens to see the Bulldogs play or headed south on high-

way 129 missing most of the Atlanta trafﬁc on their way to Florida. But right in the middle of town sets our locally owned Dairy Queen. Now everybody knows that on a summer day there is nothing better than the twist of a soft serve ice cream cone, or the white gravy that comes with the chicken ﬁnger basket It is not unusual when you visit our Dairy Queen to see an out of towner taking pictures or staring at the massive deer hanging on the front wall. You see in 1989 Mr. Emory Tribble killed a local legend, a monster of a deer that scored 192 B & C. That deer hangs there even today and became the stuff that hunting dreams are made of. I have hunted in these parts for over 40 years, killed many nice bucks, but never was I blessed enough to see, let alone shoot a deer of that magnitude. Don’t get me wrong, there are some great deer killed each and every year in this area, but none were the size of the DAIRY QUEEN DEER. After the deer was killed there was a huge buzz around town and even a picture of the brute in the local paper, but most of us could not imagine a deer of that size until the mount was displayed in the local eatery, thus the legend was born. For the next couple of years it was all that the local hunters talked about.

The question of the day was have you seen that deer at the Dairy Queen? or can you believe that deer Emory killed? But time never stands still, not even in Gray Ga. Years pass, kids grow, have kids of their own ,and most of the local people still come in with family to get a soft serve cone , or chicken ﬁnger basket never even noticing the The world class whitetail. Over the years I have been blessed enough to hunt in some wonderful places. One such place is the JHA ranch in George West Texas. Mr. JH Anderson, and his son Brett have become dear friends of mine. I’ve made several trips to this special ranch which is located about 75 miles south of San Antonio and taken some really nice deer. With each trip back to the JHA I would meet new people and often get to see old friends. Our common bond is the passion for whitetail deer. Each day the hunters at the lodge would sit around the table at lunch and dinner, swapping hunting tales and lies, each bigger than the one told before. When it came my turn to share I almost always mentioned the Dairy Queen deer. It became one of the ongoing jokes of the ranch, Lonnie was always hunting a Dairy Queen Deer Well in January of 2014 my brother in law Joe Havard and I made that 1100 mile trip back to the ranch for a late season riﬂe hunt. Each Time I drive through the gate at the JHA ranch I realize how blessed I am to have friends like the Anderson Family and a life blessed by God that allows me to travel and do things I love. . After lunch with Brett, ranch manager Ben and “Uncle Joe” a

Dairy Queen Deer plan was devised to hunt the pipe line blind looking for a south Texas trophy. The afternoon was beautiful about 55 degrees and with blue bird skies, the warmth of the sun made the blind even a little hot for an early winter day. By 5:00 PM we had seen several deer and the bucks were just starting to ﬁlter out of the mesquite into the food plot. At about 350 yards up the pipeline a nice buck stepped out. It didn’t take long for me to realize this was the buck I came to South Texas for. When I looked over at Brett there was a funny little smile on his face and he quietly whispered, how far can you shoot? My response “not that far, and not at a deer like that”. Luckily for me by now the buck was walking up the pipeline towards the food plot cutting the distance with each and every step. At 250 yards I looked through my Pentax scope and was shaking so bad, I put my gun down and picked up my binoculars just to enjoy the majestic animal slowly walking towards me. I usually don’t get shook up, but this deer had me completely out of sorts. By the time the deer reached 150 yards I had begun to calm down and my

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THE BBQ TIMES

FEBRUARY 2015

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THE BBQ TIMES

FEBRUARY 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 Feb. 21, 2015: Guinea Pig II, Rancho Mirage, CA. Feb. 26-28, 2015: 6th Annual Lake Havasu Music, Brews, & BBQ, Havasu City, CA. March 21, 2015: 4th Annual Santa Anita Park Winners’ Circle BBQ Championship. March 28, 2015: Havasu Landing CA, State Championship, Havasu Landing, CA. Contact: Thom Emery, email: thom@BBQthom.com. March 28, 2015: Backyard on the Lake 2015, Patterson, CA. April 11, 2015: The Ultimate BBQ Showdown East vs. West VI, Wildomar, CA. April 11, 2015: Ric’s Backyard Warm-up 2015 Edition, San Jose, CA. April 23-26, 2015: 9th Annual Stagecoach Music Fest Championships, Indio, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org Feb. 27-28, 2015: Ribs on the Ridge, Haines City, FL. Contact: Barbara Peck, 863-421-9963. March 6-7, 2015: Eagle Lake BBQ Festival, Eagle Lake, FL. Contact: Marck Stallings, 863-412-2839. March 20-21, 2015: Battle at the Big “O”, Okeechobee, FL. Contact: Noel Stephen, 863-634-0650. March 27-28, 2015: Kissimmee Valley Rib Rodeo, Kissimmee, FL. Contact: Brianna Stefek, 407-746-4643.

April 3-4, 2015: 8th Annual Smoke on the Water BBQ Festival, Thomaston, GA. Contact: Bobby Bickley, 706-7419317. April 10-11, 2015: Tri-State Barbecue Festival, 2015 FBA Alabama State Championship, Dothan, AL. Contact: Kerry Farrell, 334-699-1475. April 17-18, 2015: Planes, Trains, and Barbeque, Tavares, FL. Contact: Cheryl Fishel, 407-625-3818. April 17-18 2015: Suncoast BBQ & Bluegrass Bash, Venice, FL. Contact: Don Fisher, 941-809-5232 or 941-4850804. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com March 6-7, 2015: Rhythm & Ribs BBQ Festival, Tifton, GA. Contact: Tyrone Spearman, 229-686-0216 or 2229392-3376. March 13-14, 2015: Hitachi Walton Co. BBQ Festival, Monroe, GA. Contact: Jimmy Hogg, 770-713-2134 or Angela Yarman, 770-356-2055. March 20-21, 2015: Durhamtown Moonshine & BBQ Festival, Union Point, GA. Contact: Joni L. Roberts, 706-486-4603 or 706-318-5572 or email: operations@durhamtown.com. April 3-4, 2014: Hawkinsville’s Smokin’ the Track, Hawkinsville, GA. Contact: Kim Brown, 478-783-1717. April 10-11, 2015: Bikes, Blues, & BBQ â�“ Douglas BBQ Cook-off, Douglas, GA. Contact: Georgia Henderson, 912-383-0277 or email: ghenderson@cityofdouglas.com. April 17-18, 2015: Smokin Pork N Butts, Jackson, GA. Contact: Wayne Rosser, 770-775-6367 or 678-925-9782. INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org Feb. 20-21, 2015: Smokin on the Red, Bossier City, LA. Contact: Piper, 318222-2855 or email: piper@leonsm. com. Feb. 20-21, 2015: Aaron Vincent

Juarez BBQ, LaFeria, TX. Contact: Charles, 956-245-4252 or email: chazvilla76@yahoo.com. Feb. 20-21, 2015: Victoria Livestock Show BBQ, Victoria, TX. Contact: Heather, 361-212-3200 or email: hdm4641@yahoo.com. Feb. 27-28, 2015: Good Bull BBQ CookOff, TX State Championship, Kurten, TX. Contact: Jenni, 979-450-2162 or email: jennib@century21bcs.com. Feb. 27-28, 2015: Irving Elks Lodge, Irving, TX. Contact: John, 972-579-0005. Feb. 27-28, 2015: Smokin’ on the Rio, TX State Champinship, Mercedes, TX. Contact: Chuck, 956-975-1254. Feb. 27-28, 2015: Cureo Ragin’ Cajun Turkeyfest, Cuero, TX. Contact: Brenda, 361-243-6114. March 6-7, 2015: 2nd Annual Holy Smoke Cook Off, Mission, TX. Contact: Gilbert, 956-522-2163. March 6-7, 2015: Waxahachie K of C 8417, Ennis, TX. Contact: Dennis, 214399-0081. March 6-7, 2015: Republic of TX Independence, San Angelo, TX. Contact: John, 325-212-4085. March 6-7, 2015: Smokin Pits for Paws, Kenedy, TX. Contact: Joe, 800-759-4249 or email: homewardbound99@yahoo. com. March 6-7, 2015: 5th TTHA’s Bucks & BBQ, San Antonio, TX. Contact: Jennifer, 210-523-8500 or email: jenn@ttha. com. March 6-7, 2015: Iola VFD BBQ, Iola, TX. Contact: Josh, 979-218-6939. March 6-7, 2015: Kicaster Country Store Cook-Off, Adkins, TX. Contact: Roger Velez, 210-393-9463 or email: parovelez@aol.com. March 6-7, 2015: Geronimo VFW Annual BBQ, Geronimo, TX. Contact: Bill Owen, 830-461-6411 or email: billo1tx@airmail.net. March 6-7, 2015: Willis Point Riding Club BBQ, Willis Point, TX. Contact: Wayne, 214-354-4495. March 13-14, 2015: Kaufman County Jr. Livestock BBQ Cook-Off, Kaufman, TX. Contact: Bill, 214-728-4522. March 13-14, 2015: C of C Turnin’N Burnin BBQ, Pleasanton, TX. Contact: Wade, 830-570-3052 or email: mcbees@sbcglobal.net. March 13-15, 2015: Rosenberg Masonic Lodge #881, Rosenberg, TX. Contact: Albert, 281-682-1692 or email:

dbros2@sbcglobal.net. March 14-15, 2015: TX Independence Celebration, San Benito, TX. Contact: Federico, 956-245-6980. March 20-21, 2015: West Vol. Fire Dept. BBQ, West, TX. Contact: George, Jr., 254-709-7387. Website: www.westﬁreandrescue.com. March 20-21, 2015: Refugio County Fair & Rodeo BBQ, Refugio, TX. Contact: Will Ramirez, 361-319-0061 or email: will@refugiocountyfair.com. March 20-21, 2015: VFW Post 4692 Jimmy Joe Worden Memorial, Bryan, TX. Contact: Keith, 979-739-8641 or email: keyoungblood@suddenlink. net. March 20-21, 2015: Lake Ray Roberts Elks 1st Annual BBQ, Sanger, TX. Contact: Barbara S., 940-595-6326 or email: bschefﬂer@rocketmail.com. March 20-21, 2015: Clear Lake Elks Lodge #2322 BBQ, Kemah, TX. Contact: Jim Ott, 713-826-2199 or email: j.ott1@verizon.net. March 27-28, 2015: Lometa Lions Club 6th Annual BBQ Cook Off, Lometa, TX. Contact: Carol, 903-450-3360. March 27-28, 2015: Post 121 American Legion Riders Annual BBQ Cook Off & Car & Bike Show, Elm Mott, TX. Contact: Mike, 254-804-9635. March 27-28, 2015: Alvin Music Festival & Cook Off, Alvin, TX. Contact: Patrick, 281-850-1577. March 27-28, 2015: VFW Post 8315 BBQ, Schertz, TX. Contact: Mike Espinola, 210-872-8568 or email: vfw8315@aol.com. March 27-28, 2015: HEB Pharr Plus Cook-Off, Pharr, TX. Contact: Lupe, 956781-6121 or email: s6422m@heb. com. March 27-28, 2015: 2nd Gruenau Hall BBQ, Yorktown, TX. Contact: Danny, 361-564-9513 or email: danny_ metting@yahoo.com. March 27-28, 2015: Christine VFD BBQ C/O & Team Roping, Christin, TX. Contact: Matthew, 830-570-9571 or email: jake741970@sbcglobal.net. March 28-29, 2015: 7th Ft. Worth Cops 4 Kids, Dean, 817-999-9511 or email: fortworthcopsforkids@gmail.com. KANSAS CITY BARBECUE SOCIETY For additional info., visit the Kansas City Barbecue Society website at www.KCBS.us

Feb. 20-21, 2015: Sam’s Club National BBQ Tour, Kissimmee, FL. Contact: KCBS Office, 800-963-5227. Feb. 20-21, 2015: The Pig (Guinea Pig) Competitor’s Series, State Championship, Rancho Mirage, CA. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com. Feb. 21-22, 2015: Smokin’ Hot BBQ San Juan, Puerto Rico, San Juan, PR. Contact: Michael Compton, 787-3199410 or email: mike@BBQpr.com. Feb. 26-28, 2015: Shotgun Fred BBQ Showdown, Huntsville, TX. Contact: Ben Pruitt, 963-661-4204 or email: benatt41@aol.com. Feb. 27-28, 2015: 6th Annual Lake Havasu Music Brews & BBQ Championship, State Championship, Lake Havasu City, AZ. Contact: Skip or Cheryl Ramsden, 927-208-2375 or email: info@musicbrewsBBQ.com. Feb. 27-28, 2015: Fire on Ice Barbecue World Championship (Competitor’s Series), Isle, MN. Contact: Tony Korthaus, 952-405-8495 or email: tony@quetopiaBBQ.com. Feb. 27-28, 2015: Sam’s Club National BBQ Tour, Daphne, AL. Contact: KCBS Office, 800-963-5227. March 6-7, 2015: Smokin in the Square, State Championship, Pensacola, FL. Contact: Ivan Delabruere, 850-516-2622 or email: smokininthesquare@yahoo. com. March 6-7, 2015: Sam’s Club National BBQ Tour, Shreveport, LA. Contact: KCBS Office, 800-963-5227. March 6-7, 2015: “Come to Compete, Come to Learn” NBBQA Championship, State Championship, Nashville, TN. Contact: Linda Orrison, 228-324-7311 or email: mamashed@gmail.com. March 13-14, 2015: Don’t Be Cruel BBQ Duel, State Championship, Tupelo, MS. Contact: Bev Crossen, 662-372-2208 or Leslie Mart, 662-891-5379 or email: tupeloBBQ@gmail.com. March 13-14, 2015: Flames on the Flint, State Championship,Â Bainbridge, GA. Contact: Ronnie Godwin, 229-246-7900 or email: ronnie@godwinjewelers. com. March 13-14, 2015: Sam’s Club National BBQ Tour, Fort Worth, TX. Contact: KCBS Office, 800-963-5227.

PAGE 19

THE BBQ TIMES

March 20-21, 2015: 4th Annual Santa Anita Winners’ Circle BBQ Championship, State Championship, Arcadia, CA. Contact: Ben Lobenstein, 415-683-0784 or email: ben@fireituepvents.com. March 20-21, 2015: 3rd Annual Smokin at the Run, State Championship, Miami, OK. Contact: David Quals, 405-5987575 or email: smoking@buffalorun. com. March 20-21, 2015: Sam’s Club National BBQ Tour, Tucson, AZ. Contact: KCBS Office, 800-963-5227. March 21-22, 2015: 2nd Annual Smokin at The Run Shootout, State Championship, Miami, OK. Contact: David Qualls, 405-598-7575 or email: smokin@buffalorun.com. March 21-22, 2015: Barn Burner BBQ, Yarrow, BC. Contact: Angie Quaale, 604-728-0560 or email: angie@wellseasoned.ca. March 26-28, 2015: Florida Heritage BBQ Classic, Kissimmee, FL. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com. March 27-28, 2015: Fire Ant Festival BBQ Bash, State Championship, Ashburn, GA. Contact: Gail Walls, 229-5673436 or email: ggwall@windstream. net. March 27-28, 2015: Firelake BBQ Cook Off, State Championship, Shawnee, OK. Contact: Jason Boyce, 405-878-4850 or email: Jason.boyce@potawatomi.org. March 27-28, 2015: Havasu Landing CA, State Championship, Havasu Landing, CA. Contact: Thom Emery, email: thom@BBQthom.com. March 27-28, 2015: Smokin’ Butts & Tires â�“ RCA Cookoff & Car Show, State Championship, Conyers, GA. Contact: Dick Mulloy, 404-934-9728 or email: dmulloy7@gmail.com. March 27-28, 2015: Throwdown 2015, State Championship, Atmore, AL. Contact: Jay Norris, 251-446-4387 or email: jnorris@pcigaming.com. March 27-28, 2015: Sam’s Club National BBQ Tour, Reno, NV. Contact: KCBS Office, 800-963-5227. March 27-28, 2015: Smokin Blues & BBQ, Hammond, LA. Contact: Eric Phares, 985-969-8172 or email: cityglass632@bellsouth.net. LONE STAR BARBECUE SOCIETY For additional info., visit the Lone Star Barbecue Society website at www.lonestarbarbecue.com Feb. 27-28, 2015: Italy Lions Club BBQ, Italy, TX.

March 6-7, 2015: Cowboy Dancehall, San Antonio, TX. March 13-14, 2015: Wild Hog Explosion, Bandera, TX. March 15-16, 2015: MDA Backyard BBQ, Del Rio, TX. March 20-21, 2015: Shelby County, Center, TX. March 20-21, 2015: Texas State Tolbert Chili & LSBS BBQ, Lockhart, TX. March 20-21, 2015: Hill Country BBQ, Marble Falls, TX. March 27-28, 2015: 21st Annual Magnolia Showdown BBQ Cook-Off, Magnolia, TX. March 27-28, 2015: Rock the River Cook-Off, Houston, TX. March 27-28, 2015: South 40 BBQ Cook-Off, Waco, TX. April 3-4, 2015: Wild Pig Cook-Off, Evant, TX. April 10-11, 2015: Dell Diamond Blue Santa, Round Rock, TX. April 24-25, 2015: Germanfest BBQ Cook-Off, Muenster, TX. Website: www. germanfest.net. April 24-25, 2015: TAFR Charity Wild Game, Houston, TX. April 24-25, 2015: VFW/LAX BBQ Cook-Off, Leander, TX. MID ATLANTIC BARBECUE ASSOCIATION For more information, visit the Mid Atlantic Barbecue Association website at www.maBBQa.com. April 3-4, 2015: The Ironman, Shady Grove, PA. Contact: Eric Forrester, 717643-0039. April 10-11, 2015: Triple Threat BBQ, Beer and Music Festival, State Championship, Harrington, DE. Contact: Sandy Fulton, 302-398-3269 or email: sandy@thestatefair.net. Website: www.delaware.statefair.com. April 10-11, 2015: Bib’s Camel City Cookoff (formerly Jammin’ Pig), Winston-Salem, NC. Contact: Mark Little, 336-665-7245 or email: mar_ donlittle@gmail.com. Website: www. bibscamelcitycookoff.com. April 10-11, 2015: New York City BBQ Cookoff, Staten Island, NY. Contact: Frank Saulle, 718-351-1611 ext. 245 or email: fsaulle@historicrichmondtown. org. Website: www.historichrichmondtown.org. April 17-18, 2015: 2nd Annual Pickin’ N’ Pullin’ BBQ Competition, Lanexa, VA. Contact: Johon Caldwell, 804-9668362 or email: jcaldwell@rockahock. com. Website: www.pickinnpullinBBQ. com. April 17-18, 2015: 19th Annual Fire-

house BBQ Cook-Off, State Championship, Kings Mountain, NC. Contact: Frank Burns, 704-734-0555 or email: frank@cityofkm.com. Website: www. kmfire.com. April 24-25, 2015: BBQ Capital Cook-Off, State Championship, Lexington, NC. Contact: Rebekah McGee, 336-249-0383 or email: rebekah@uptownlexington.com. Website: www.uptownlexington.com. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com March 20-21, 2015: Cookin’ for Mental Health, Newton, MS. Contact: Kay Crenshaw, 601-479-7943 or email: ktcren@bellsouth.net. April 10-11, 2015: Atoka BBQ Fest, Nancy Lane Park, Atoka, TN. Contact: Brian Peel, 901-837-5306 or 785-2131907 or email: bpeel@townofatoka. com. April 24-25, 2015: Southaven Springfest, Snowden Grove Park, Southaven, MS. Contact: Krisi Faulkner, 662-393-6939 or 901-461-1791 or email: kfaulkner@southaven. org. Judge’s Contact: Jan & Buddy Harvey, 901-634-6099 or email: springfestjudges@gmail.com. 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 Feb. 27-28, 2015: Fire On Ice, Appeldoorn’s Sunset Bay Resert, Isle, MN. 952-405-8495 or email: sales@quetopiaBBQ.com. Website: www.fireoniceBBQ.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. NEW ENGLAND BARBEQUE SOCIETY For additional info., contact the New England Barbeque Society at www.nebs.org Feb. 22, 2015: NEBS ServSafe Certification Class, Otter River Sportsman’s

FEBRUARY 2015

Club, Templeton, MA. Contact: Alan Burke, email: aburke@nebs.org. March 14-15, 2015: NEBS Meat Cutting & Sausage Making Class, Templeton, MA. Contact: Jed LaBonte, email: unclejed1@verizon.net. March 21-22, 2015: NEBS Meat Cutting & Sausage Making Class, Templeton, MA. Contact: Jed LaBonte, email: unclejed1@verizon.net. March 21, 2015: Snow Shoe Grilling Competition, Brockton, MA 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. TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org April 10-11, 2015: Neals Lodge, TX State Championship, Concan, TX. Contact: Cody, 830-232-6118 or 210872-0301, May 1-2, 2015: Champion Kids Camp, Papa’s Ice House, Spring, TX. Contact: Ellen Cole, 713-829-2508. 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 Feb. 28, 2015: 4th Annual Winter Blues Rib Rally, Vancouver, WA. April 11-12, 2015: Smoke in the Valley, Spokane Valley, WA. April 18, 2015: Wayne & June’s Backyard Rib Challenge, Langley, BC. May 9-10, 2015: Eastern WA BBQ Championship, Pybus Market, Wenatchee, WA. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. April 17-18, 2015: Pork in the Park, Newberry, SC. Contact: Mary Alex Copp, 803-321-3881 or email: mkopp@cityofnewberry.com. Website: www.mewberryporkinthepark.com. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcoo-

koffs.com. Feb. 21, 2015: 1st Annual Red Dog Icehouse Steak Throwdown, Kenedy, TX. March 6, 2015: NBBQA Celebrity Showdown, Nashville, TN. March 7, 2015: Nashville Steak Cookoff, Music City Sheridan, Nashville, TN. March 7, 2015: Camden Daffodil Championship Steak Cookoff, Camden, AR. March 21, 2015: Bikers Against Child Abuse Awareness Steak Cookoff, Camden, AR. March 28, 2015: Smokin’ Butts & Tires Steak Cookoff, Conyers, GA. April 3, 2015: 2nd Annual Kansas City Steak Cookoff, Kansas City, MO. Website: www.kcsteakcookoff.com. April 18, 2015: Tim Canterbury Memorial Steak Cookoff, North Texas Jellystone Park, Burleson, TX. April 18, 2015: 1st Annual Full Throttle Steak Cookoff, an Operation BBQ Relief beneﬁt, Trimble, TN. April 25, 2015: Cass County Championship Rodeo & Steak Cookoff, Linden, TX. 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. Aug. 1, 2015: Piggly Wiggly 9th Annual Steak Cookoff, Springhill, LA. 318-539-9116 ext. 304 or email: lhurst@kenyanco.com. Sept. 5, 2015: 2nd Annual Smokin’ Possum Steak Cookoff, Possum Kingdom Lake, TX. Contact: Jim, 817-9969147. Sept. 26, 2015: Northwest Arkansas Steak Cookoff, Springdale, AR. Oct. 24, 2015: Chisholm Trail Steak Challenge, Decatur, TX. Dec. 5, 2015: Winter Wonderland Steak Cookoff, Graham, TX. TBA: U.S. Steak Championship, TBA.

PAGE 20

THE BBQ TIMES

FEBRUARY 2015

Pigz in Zhills BBQ & Blues and Fly-In January 17, 2015 • Florida Barbecue Association • Zephyrhills, Florida

Reserve Champion Extra Mile BBQ

Grand Champion: Wink’s Barbeque 1. Wink’s Barbeque 2. Extra Mile BBQ 3. Bull Rush BBQ Team 4. Accutech BBQ 5. Uncle Kenny’s BBQ 6. Swamp Boys 7. Hogs Gone Wild BBQ 8. Hot Wachula’s 9. Cedar Creek BBQ 10. Sweet Smoke Q

OVERALL: 772.53332 11. Big Daddy Q 755.11667 770.46664 12. Good Buddies 754.41663 766.93333 13. Git R Smoked 753.66664 765.89999 14. Awesome Q 752.48334 764.53332 15. Boog-a-lou 750.61664 763.03331 16. Double Deuce Smokin BBQ750.56667 761.03333 17. Street Meat 750.33332 759.33332 18. Big Papa’s Country Kitchen749.94998 756.01665 19. Pull’n My Pork BBQ 749.81664 755.90000 20. Blazin’ 7’s 748.76665

More Photos on Page 22.

sweet smoke Q ��

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863-585-3318

www.sweetsmokeQ.com

PAGE 21

Lonnie

THE BBQ TIMES

FEBRUARY 2015

from Page 16

breathing was almost back to normal. At about 125 yards Brett said “when you can you need to shoot, if one of those does is in heat he’s going to leave”. I picked up my gun, took a breath and squeezed the trigger of my Remington 7mm Mag .I actually saw the deer drop in the scope, never taking a step. I had just killed the largest deer of my life.and after a short prayer of thanks and a hug from Brett I would soon be holding my trophy. I walked covering the distance in what seemed like only a few seconds, and there he was. I slowly laid my gun on the ground and sat down beside him in the dirt just enjoying the moment. I had just taken

Cookshack

the deer of a life time, 15 pts. and 197 inches gross B & C. As I sat there really quite holding those massive horns in my hands Brett slowly leaned over and said “ Now that’s a DAIRY QUEEN DEER” We both laughed out loud. So if you’re ever driving through Gray Ga. Stop by the Dairy Queen get yourself a soft serve cone and enjoy The Trophy Mr. Tribble killed almost 25 years ago or if you’re looking to kill a Dairy Queen of your own give the Andersons at the JHA Ranch a call and they will help you arrange the hunt of a life time.

from Page 9

shoulder. However, changing the presets is as easy as setting the time and temperatures and then pressing the coordinating pre-set. Any member of the kitchen staff can load,

cook and unload this smoker without the need of a chef or pit master. The FEC240 is NSF and USDA approved and Warnock Hersey and ETL Listed Commercial Cooking equipment in the USA and Canada. Cookshack, located in Ponca City, OK, manufactures commercial and residential

smoker ovens, pellet grills and charbroilers. Featuring stainless steel construction, Spin-Glas® insulation, and electric temperature controls, these smokers are built to last. They distribute their products worldwide direct and through a dealer/distributor network. For more information on Cookshack Smokers, contact Dave Mason, Commercial Sales Representative, at 1-800-4230698 ext. 201 or d_mason@cookshack. com or visit us at http://cookshack.com.

1st annual

SATURDAY, MARCH 14, 2015 OCMULGEE RIVER GUN CLUB 169 Marcar Rd.

Macon, GA 31216

registration includes:    

Continental Breakfast Lunch T-Shirt General Raffle Ticket

to register: Email: zaltanaclub@gmail.com Call: (478) 338-0569

prizes Prize will be awarded to Overall Best Shot.

raffles We will feature a general raffle (included in your registration) and a Shotgun Raffle that promises one lucky winner an incredible GRAND PRIZE! Shotgun Raffle tickets are $25 each and only 100 tickets are being sold! (Drawing will be held at Shoot For A Cure. Need not to be present to win. )

event schedule: 9:00a.m.

Open Registration

10:00a.m. Shotgun Start 1:00p.m.

Lunch, Awards & Raffle

to purchase raffle tickets or for more information (478) 338-0569 zaltanaclub@gmail.com

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

FEBRUARY 2015

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PAGE 23

THE BBQ TIMES

FEBRUARY 2015

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

Call Craig: 423-244-6458 Asking $9,000 or best reasonable offer

FLORIDA

2013 Concession Trailer

Location: Florida, Crawfordville 8.5’ x 14’ concession trailer with 100 amp panel box 50 amp 6 inch additional height service. 50 gallon waste tank with dump valve, fold down stabilizer jacks, 36” wall mounted stainless steel exhaust hood with fan, metal siding white smooth screwless siding, A/C with heat strip wall insulation, ceiling insulation, 3’ x 6’ concession window with glass and screens. Water tank with ﬁll valve, 3’ compartment stainless steel sink and stainless steel hand sink, Full size refrigerator with freezer, double fryer, double water pan warmer and conventional oven with lots of extras. Contact Mark Zondervan Phone: (850) 528-0905 or (850) 926-6975 Price: $12,500.00

GEORGIA

Tennessee

20 foot BBQ trailer W/ Myron Mixon Smoker

Custom BBQ pit BBQ bottle on smoker trailer enclosed 18 feet, large bottle Custom built smoker BBQ pit 8 foot bottle length of trailer with tongue is 18 feet length without tongue is 14 feet 2 foot outside cooker attached, 2’x3’ 2 doors 7 feet width height 10 feet awning size 10 feet smoker length with 4 doors with individual hinge doors 8 feet long bottle tongue is 4 feet long door on side has 2 chimney openings from bottle going thru roof top

Location: Georgia, Athens This is a nearly new 2014 20 ft. trailer with a 6 foot porch and Myron Mixon 48 inch H2O smoker. Both was bought in September of 2014 and used only in competitions. Trailer is concession ready with all of the sinks, window, cabinets, hot water heater, gray and fresh water tanks, 50 amp service, custom wheels, 6 inch chrome stacks. Trailer pulls great and looks very good. Trailer is great for catering and competitions. I will sell with or without the smoker. Call or email for more details. I am selling the trailer because I want a bigger one. Contact Dotson Phone: 706-215-5487 dotson.riffe@sharptransit.com Price: $22,000.00

2013 Pro Line 14’ V-Nose Competition Trailer

Location: Florida, Palm Bay 2013 Pro Line 14’ V-Nose Competition Trailer – Whether you are competing as a Backyard Team, or cooking with the Pros, this trailer is set up and ready to go. The Stump’s smoker is one of the best around. Once the trailer is set up to cook, just kick back in the recliner, turn on the A/C, watch a little TV, and let the BBQ Guru keep control of your smoker. Easy set up and take down. And it will double as a toy hauler should you need the trailer for camping or Bike Week. The V-Nose option is almost like having a 16’ trailer, providing extra space. With all of its options, and the Stump’s smoker, this trailer is a steal and won’t last long. Please email or call for trailer details, options, and pictures. Contact Wally Baldwin Phone: 321-544-5793 MuttsButtsBBQTeam@yahoo.com Price: $7,500.00

Lang 36” Patio

For Sale. Good Condition. Only used a few times. Asking $900 OBO. Contact Audrey 478-787-8753

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

Did you know you can list an item with one photo for free on this page? You can also post your used BBQ items on our website, Free Of Charge Too!!!

COMPETITION SEASONINGS, SAUCES AND INJECTION

TRY OUR NEW 180 BRISKET RUB www.wickedque.net 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

2012 Pittmaker Smoker and BBQ Vault

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PAGE 24

THE BBQ TIMES

FEBRUARY 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 �

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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!�

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