Bbq Times February 2016

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“For the Folks That Want A Little Smoke In Their Life” VOLUME 7 • NUMBER 3 • FEBRUARY 2016

Smokey D’s BBQ Takes $25,000 Grand at Sonny’s Smokin’ Showdown

By Audrey Evans & Matthew Bougher

The Sonny’s Smokin’ Showdown Invitational was held January 29th-30th at the

Central Fl Zoo in Sanford, FL. This was the inaugural year for the event and drew a very diverse field. The competition was an invitational with teams earning their way in by

winning a professionally sanctioned competition with more than 25 teams. Teams traveled from across the country and even from across the pond, with one team com-

ing in from The United Kingdom.

These teams represented various sanctioning bodies and came to see if they truly had the best Que that day. The contest was scored under the Florida Barbeque Association’s sanctioned rules.

The FBA teams were obviously well versed in the four categories and turn-in times. For those not familiar, such as teams used to Darren and Sherry Warth are shown with representives of Sonnyʼs Smokinʼ Showdown during the awards ceremony directly after being annouced Grand Champion.

Official Publication of:

Photos by Audrey Evans

See Sonny’s Pages 15-16

Real South BBQ wins First Grand Jekyll Beach Bash Page 7

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FEBRUARY 2016

“Home - Style BBQ” can be just as inviting as competition....Give it a try!

Audrey Evans

Editor & Publisher aevans@bqtimes.com

I was sitting at my desk working on this edition and my phone rang. It was Andy (my boyfriend) asking if I had eaten lunch.

I quickly responded No, and it sounded as if I suddenly got excited to go have lunch with him. Then came the next line, well, Mr. Dan brought some ribs, baked beans and potato salad to the office for all of us, why don’t you run down here and eat with us. BBQ I’m thinking. Don’t get me wrong; I love BBQ just as you all know.

But, I’m sure many of you also know what I mean by that thought and feeling. I’m al-

ways eating BBQ and surrounded by BBQ and sometimes you just don’t want to eat it.

And, when you cook competition BBQ like we do, there’s just no way the neighbor down the street can do it as good as you, right???

Well, as I already mentioned that excitement that showed through my “NO, I haven’t eaten lunch yet” I knew there was nothing I could do but hop in the car and go eat BBQ. Their office is probably a half-mile from our home, where my office is. Yes, I’m a hick and I live in the middle of nowhere, but yet I live in the city limits of my little town called

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Marshallville. I pulled up; everyone was there and starting to dig in.

I fixed myself a plate and as you can imagine with my eyes dissected every little portion of everything on my plate. I heard Mr. Dan hold up a rib and say, “and this is what they are supposed to do!” as he is holding a clean stripped bone in his hand.

Here we go, I was thinking. I bit into the ribs and holy moly whop a cow. These were some of the best tasting ribs I had eaten in quite a while. No they weren’t sweet. No they weren’t shiny and pretty coated with a nice glaze. I don’t even recall seeing a smoke ring, and yes as I picked up one of the rib bones it slid right out of the meat.

It had amazing taste and flavor and was as juicy as could be.

These are all factors that a judge would turn their noses up at competition and score poorly. However, I enjoyed them more than I have enjoyed ribs in a long time. They were “home-cooked”. Do you see where I am going with this? As I was walking out of their office headed back, I remembered I hadn’t written my column yet. It was the perfect opportunity and the thoughts began to flow.

The truth is, for us true BBQ lovers, it really doesn’t matter if it is competition BBQ or “home-style BBQ” BBQ is BBQ. We love BBQ! I am sure many of you would agree if you cook at home, it could possibly be different than what you cook for competition. Sometimes, you wish you had stuck with what you won last week but then sometimes you realize this old fashioned type rib reminds me of eating them at grand mama’s or mama’s house back before we got stuck with the “You ARE doing the BBQ right?” Sometimes it is good to go back to your roots.

I know you can’t cook these old “homestyle ribs” at competition, but next time you are cooking at home for the family, yourself or friends pull out an old recipe book and find something that looks good. Give it a whirl at having something a little different; you might enjoy it just as much as I did.

••• I’ve been out and about alot in the last month. Spent many hours in the car anyways. How great it is to have the BBQ season ramping back up. I love the holidays and time with my family, but it really makes you start to miss your BBQ family. I have truly enjoyed seeing some faces I haven’t seen in a few months and getting to catch up with some I haven’t seen in longer.

••• The Sonny’s Invitiational was a top notch event and kudos are deserved to Bryan Mzrocka and the entire crew who took part in this event. Outstanding first year event.

••• Until next month....keep rubbin those butts.

FEBRUARY 2016

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Inside This Edition: 20 Pages • FEBRUARY 2016

Fulwood Park • Tifton, GA

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AUDREY EVANS......................................................PAGE 2 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 MATTHEW BOUGHER.............................................PAGE 5 JUDY EVANS FIXIN’S FROM THE KITCHEN.............PAGE 6 JEKYLL ISLAND BEACH BASH.................................PAGE 7 OKBS BANQUET & TOY ........................................PAGE 9 BBQ LOVERS DIRECTORY........................................PAGE 11 SOUTH CAROLINA BBQ ASSOCIATION..................PAGE 13 FBA RAMBLING’S FROM THE PREZ.......................PAGE 14 SONNY’S SMOKIN’ SHOWDOWN.....................PAGES 15-17 SUBSCRIBE.............................................................PAGE 17 BBQ ITEMS FOR SALE............................................PAGE 20

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FEBRUARY 2016

Sonny’s BBQ Invitiational Contest Scores A Perfect 10

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com If you want to have a successful contest the first thing you can do is give away $68000 and you will get some serious attention. Have a great name like Sonnys bbq sponsoring your event and you will

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.

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catch the attention of all people that like bbq. Add some top national music acts for entertainment, a donut eating contest, a rib eating contest, classic food demonstrations and a chance to be around a bbq icon like Mr. Mike Mills. MIke is a true gentleman and fun to talk to and tells some great bbq stories.

Tony Wolfe and Angela Iverson worked hard at making this contest come together and with Sonnys franchise, Barbara Latimer, Montana Coleman and an incredible group of volunteers and workers they put together an incredible contest. Teams were appointed an ambassador to check in on them and this was a classy touch to make teams feel welcome.

53 teams signed up to chase the big purse and all teams that showed up won a grand championship or reserve grand championship to qualify for a spot in the competition. $25000 grand and $7500 for reserve and a $2000 check for 1st place in a category made this contest well worth the trip. Teams came from California, Texas, Minnesota, Louisiana, Mossouri, Kansas, Tennessee, Mississippi, Alabama, Virginia, Georgia, Florida and Iowa. There were even several teams from Florida! Some teams flew in and borrowed equipment and it is always amazing how much help our bbq family will give to other people whatever it may be that they need. I had the pleasure of meeting a lot of teams and cooked next to some Texas boys that were truly the nicest and coolest guys you could ever meet. Their style of cooking chicken was spectacular and I told them it was as good as I ever tasted. Thay got a call in chicken and it made them glad they made the trip!

Tom Snow was an ambassador to all the Texas teams and he made these folks feel at home. Tom is a true ambassador to our sport and I am proud to call him a good friend and part of our bbq family. You want to feel good and put a smile on your face visit with Tom and his Parrothead Porkers Bbq team. Tom gave me a good luck pig ring and it is loaded with good mojo. Tom is a surveyor and has worked hard at many contestslaying out sites and doing the grunt work behind the scenes and deserves a big thanks for all he does. He shows the true spirit and class of what we all enjoy being a part of.

Mother Nature is invited to every contest we do and she showed up in all her glory in Sanford. The zoo property is absolutly beautiful and the work put into making this place perfect was hidden under 6 inches of rain! If you showed up thursday you Wondered if they were going to get everyone into there spots but with some serious work by a guy that was really good on a tractor and

patience from everyone involved everyone was moved in and the spirit and smoke made for a perfect contest.

I was honored to be asked to sit down on stage with a great group of people called Meet The Masters including Mike Mills of Apple City Bbq, Darren Warth of Iowa Smokey Ds, Danielle Bennett aka Diva Q, Brandon Manley COO and pitmaster of Son-

nys Bbq, Mark Lambert of Sweet Swine of Mine and myself (Floridas own Big Papas Country Kitchen). This was a lot of fun with some great questions and answers from this awesome group of bbq stars. I was even asked to sign some autographs when we were done. WOW!

See Dana Page 14.

The Lull of the BBQ Season

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

“Own the Moment” – What a very cool and catchy phrase that my wife has incorporated into her little company that makes a training aid for classical voice students.

In their world of performing, fear and anxiety are a huge obstacle that they face.

It can destroy a performance and they all know it. Caroline has taken on the mission to encourage students on Social Media with encouraging messages around the theme – Own the Moment!

When we look at this crazy thing we call life, ALL we have is – This Moment. The past is the past, the future is never guaranteed. This Moment is what we decide to make it. God’s glory gives us the control stick to decide how we spend our moments, where we invest them. Of course, God wants us to use them for His glory, but He gives us the choice.

For years, my life was all about me, me and more of ME. Being blessed with intellect, whit, energy, motivation, dedication, discipline, it was a toxic cocktail for going through life running over and hurting people that I cared about to get what made ME happy. It took the courage and conviction of a dear friend to point that out to me in a blunt way. At that – moment – I knew I was headed to hell forever if I continued on the path of decisions I had made. I also knew that the pattern would

continue of hurting those I love with my decisions.... It was time... It was time to surrender my life, give up on trying to do it my way... It was time to make Jesus Christ my Lord and Savior.

That moment – I OWNED that MOMENT – and made the absolute best decision of my life. I gave my heart and soul to Jesus for Him to use me for the rest of my heartbeats to serve, honor and glorify Him with my LIFE! It was scary, I had no idea what it meant, what I would do, how I would act. It really was a vulnerable moment like an infant child, which is exactly what I was – Born Again!

For those of you that know me, for however long you’ve known me, I hope you see what that looks like in my life. I pray that you see the amazing power of God’s grace to save a wretch like ME! That same saving power, miraculous gift, is available to each and every one of us. It just takes surrender and crying out to Jesus to save us! Salvation is a gift from God. There is no way we can earn it, we just have to accept it.

Are you there? Are you Saved? Now is YOUR MOMENT! Own this moment – Give your whole heart to Jesus Christ as your Lord and Savior!

[Rom 10:9-11 NLT] 9 If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.

10 For it is by believing in your heart that you are made right with God, and it is by confessing with your mouth that you are saved. 11 As the Scriptures tell us, “Anyone who trusts in him will never be disgraced.”

11 The Spirit of God, who raised Jesus from the dead, lives in you. And just as God raised Christ Jesus from the dead, he will give life to your mortal bodies by this same Spirit living within you. [Rom 8:11 NLT]

See Jeff Page 14.

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St.Patrick’s Day Corned Beef

Matthew Bougher Columnist Beer & BBQ

St. Patrick’s Day is fast approaching and once again we will fire up the smokers in celebration of the day where everyone is at least a little Irish. It is tough to break away from the ease of Sheppard’s pie and Bangers, but one traditional meat is worth embracing. Corned Beef, while banned by sanctioning bodies for competition can provide you a great base for a superb sandwich. I am not referring to that sorry attempt that every Irish for a day pub puts out and hopes you had to much green beer to care. I am talking about a lovingly smoked properly rubbed brisket.

To prep this brisket you must start by rinsing the brisket completely. Make sure to save the spice packet. Grind this and combine it with your favorite brisket rub.

The corning process makes the meat less susceptible to take smoke so Cherry or even Hickory is the lightest smoke that will make a significant flavor change. Smoke the brisket to 190 and then hold. While this is resting you can start to make your sauce.

Thousand Island dressing is the traditional dressing. However, you can step this up a notch by mixing your own. Traditional thousand island in nothing more than ketchup, relish and mayo. I replaced the ketchup with bbq sauce and changed the flavor to a rich, smoky and sweet dressing. Cover one side of both slices of the bread with this to prevent them from becoming soggy. Next begin to assemble the sandwich by layering swiss cheese, sliced brisket (A good thick layer), a good quality sauerkraut and then the top.

Butter both sides of the sandwich and either toast in the oven or fry in a pan to melt the cheese and tie the sandwich flavors together.

Slice the sandwich into wedges and serve with a quality pickle and chips. However, the garnish is what makes this dish, a good beer.

St. Patrick’s day is the one day everyone thinks you can make any beer Irish by putting a little food dye in it. First off, the beer of Ireland is brown and no amount of food dye will turn that green. Secondly, just no, say no to the fruit dye. This isn’t a frat party and you didn’t have to bribe someone to buy you beer. Venture into the land of the stout and get yourself a great beer to pair with the sandwich. Guinness is widely available at almost any pub and in any store that serves beer. This traditional stalwart of nitrogen charged stout is a great choice. On the other hand you can venture into the depth of the stout family and choose a Milk Stout. A Milk Stout is a creamier, richer version of the stout beers. There are many good ones out there with Left Hand’s Milk Stout being the accepted standard for the style. Don’t let this stop you from trying a different brewer’s version. The Duck-Rabbit Brewery out of Farmville, North Carolina produces a wonderful Milk Stout. Brewing beer for sale since 2004, they have amassed a great bit of experience.

This Milk Stout brings a full rich flavor to the table. There is not too much of a coffee or cocoa note as some try to turn the beer into a milk chocolate. This is a wonderfully balanced dark malt flavor. There is a light sweetness and smooth cream head when poured. The aroma is of pleasant light malt and very fresh smelling.

As you drink this beer you will notice complex flavors. However, with

no real hop flavor at all the IBU on this is so low that most don’t even list it. It is a little higher in ABV than a traditional domestic at a 5.7 ABV, but nothing that should scare you off.

When paired with the sandwich the two work in unison. The creamy flavor of the beer offsets the bitterness of the sauerkraut. While the saltiness of the brisket cuts through the sweetness of the stout. The two are a great pair to celebrate St. Patrick’s Day. I hope that you are inspired to try a stout during the month of March and when presented with the choice of a green beer of questionable origins you pass and choose a

Stout from a respected master of their art.

When you are in the pub on St. Patrick’s day remember the toast is “Slainte”. This is best explained by Wikipedia, “Sláinte or slàinte (SLAHN-chə) is a word literally translating as “health”[1] in several Gaelic languages and is commonly used as a drinking toast in Ireland and Scotland.” So remember to raise a glass to your fellow pub mates and to their health, and remember to Take a Minute to Look at the World Through the Bottom of a Drinking Glass. As always, if you have any questions or suggestions I can be found on my team’s Facebook page at https://www. facebook.com/shamrockingbbq.

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Green Jacket Salad & Chicken Casserole time. You had to have reservations and dress up. Their speciality was prime rib, cut to order. They would make the salad on a cart at your table and mix up the dressing fresh to serve. That was fancy back then. I have this recipe on original stationary from The Green Jacket shown below.

Judy Evans

Fixin’s from the Kitchen judymevans@outlook.com This is an olde but goodie. Anyone who appreciates a good simple salad dressing will like this one. It comes from a restaurant that is no longer around. In the 1970’s we would go to this restaurant it was called The Green Jacket Restaurant, it was in that time one of the nicest places to go eat. I’m sure some of you familiar with Macon Georgia may remember, it was downtown across from the only big nice hotel in Macon at the

GREEN JACKET HOUSE SALAD DRESSING FOR 2 2 ounces Oil 1 ounce vinegar (Red Wine) 1⁄2 large spoon diced tomatoes 1 teaspoon seasoning salt (Shoneys) which is not in business anymore either, so just use regular.

1⁄2 teaspoon oregano

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1 teaspoon accent 2 plates of lettuce (or your choice of greens) 2 Tablespoons scallions (Spring Onions) 2 Tablespoons parsley (chopped) 2 tablespoons Pita Bread (toasted) Stir oil, vinegar, tomatoes, seasoning salt, oregano and accent in a large mixing bowl. Add lettuce, scallions, parsley and Pita bread, toss well and serve. Double for 4 people.

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CHICKEN CASSEROLE This Chicken Casserole is one of the best and very easy to make. I had this casserole brought to me I guess its been 29 years ago. My best friend, that I still have to this day brought to me after coming home from the hospital with our very own Audrey Ann Evans.

See Chicken Casserole Page 12.

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Real South BBQʼs Perfect Ribs Take Grand at Jekyll Island BBQ Beach Bash

By Jim Sewell GBA Vice - President

The Georgia Barbecue Association (GBA) convened on the coast after a couple months down time for the Jekyll Island BBQ Beach Bash. The event, sponsored by the Brunswick Lions Club, is always a favorite of both the GBA cook teams & judges. This year, the weather gods tried their best to put a damper on the event with cold temps, high winds & off and on rain. Twenty seven hardy GBA pitmasters and 12 Cooking for Fun pitmasters adapted and overcame the elements to turn in outstanding ‘Que. In fact, not one but two entries in the contest gained a perfect 600 score from the judges. The contest was also very balanced no single team gained more than one finals round call. Nine different teams qualified for the finals round across the three categories.

Tim Coleman & the Real South BBQ team from Swainsboro tallied one of the perfect 600 scores with their rib entry in the finals round to earn the Grand Championship for the contest. This was the first Grand Championship for Real South BBQ. Southern Hogs, led by Matt Sapp, made finals in ribs and finished 6th

Real South BBQ wins their first Grand Championship at the Jekyll Beach Bash February 6, 2016. in pulled pork and 9th in loin to take home the Reserve Grand Championship. This was also Southern Hogs first Reserve Championship award.

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BBQ got the day of “firsts” rolling by claiming thier first category win in loin. Their 599 score in loin finals was just one point away from a perfect score. 92 BBQ, the 2014-2015 GBA Team of the Year, finished second with

Smokin’ 42 BBQ coming in third place.

Rescue Smokers claimed 4th place by just 0.2 of a point over CJ’s BBQ. 2 Smokin’ Pfat Boyz took 6th place. There was a 3

See Jekyll Beach Bash Page 10.

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OKBS Celebrates Top Teams & Barbecue Legends

By Kelly Pike

The Oklahoma Barbecue Society hosted its 2nd annual awards banquet on February 6th at the Osage Casino & Hotel in Ponca City, Oklahoma. Teams, judges and contest organizers alike gathered on Saturday afternoon, happy to see each other during the off-season and ready to celebrate an amazing 2015 barbecue season. Some met up in the hotel bar for libations and the long and short of it. Others hit the casino floor hoping to help fund their upcoming season.

Saturday evening everyone gathered in the Grand Ballroom for what was sure to be a fantastic evening.

OKBS President Brett Varnell welcomed the group and OKBS Board Member Paul Schatte opened the meeting with a prayer and the Pledge of Allegiance. Brett brought the room to order with a quick OKBS meeting. Rob Taylor of Smoklahoma and Ray Mabe of Ranger Creek BBQ Sauce were introduced as the newest members of the society’s Board of Directors, replacing 2 of 3 posts previously held by Stuart Powell, Merl Whitebook, and Donny Teel. Guest speakers were Oklahoma State Representative Steve Vaughn, along with the women behind the Ponca City Cherokee Strip Cook Off Jan Emo and Nancy Brown of Profes-

sionals Today and Marta Sullivan of Hospice of North Central Oklahoma. Professionals Today has donated over $400,000 over the years to Hospice NCO, with the Ponca City cook off being one of their largest fundraisers every year.

After a delicious dinner of sliced roast sirloin, grilled chicken breast, and scrumptious desserts, the awards began with the presentation of the Cleaver Team of the Year honors. Teams were recognized for their “best of 5” Oklahoma contests from the 2015 season. Trophies were presented to the top 10 in each category - chicken, ribs, pork and brisket - as well as overall.

Taking home 1st place in both Chicken and Pork was Buffalo’s BBQ, along with 6th in Ribs and 4th in Brisket. Claiming 1st in both Ribs and Brisket was Okie Q who also landed in 8th place in the Pork category.

With finishes like that you would have expected one of those teams to take the overall and be crowned Cleaver Team of the Year.

But in the great points race its all about consistency, and one Oklahoma team was the epitome of consistency.

The American Dream BBQ Team from Tecumseh, Oklahoma took home top honors this year as the Oklahoma Barbecue Society Cleaver Team of the Year. David

& Christine Qualls cooked 38 contests in 18 States across the country in 2015, earning 10 Grand Championships and 4 Reserve Grand Championships. But the Qualls made sure to bring it home when it counted in Oklahoma last year winning 5 Grand Championships and 1 Reserve Grand Championship in their own backyard.

The Qualls are no strangers to success, winning Reserve Grand TOY Champion in the Kansas City Barbecue Society points chase in 2015. But its their generosity that sets them apart from the rest, donating their KCBS TOY winnings to a fellow cooker who spent the better part of

See OKBS Page 18.

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JEKYLL BEACH BASH From Page 7

Mojo Smokehouse came in 8th place. CJ’s BBQ won the tie for 9th place over Raging Smoke BBQ. Real South BBQ’s Grand Championship winning ribs topped the category. Southern Hogs took 2nd place with Forget Me Not BBQ taking 3rd. Holy Smokes BBQ walked in 4th place. The scorers had to go to

FEBRUARY 2016

the tiebreaker once again to determine 5th place. Smokin’ 42 BBQ edged out Captain Jack’s & Peachtree. Seventh place went to Barbecue Crew with 8th place going to Lang BBQ Cookers. Rescue Smokers and Bubba Grills finished 9th & 1oth respectively.

In the Cooking For Fun division,

Southern Hogs out of Dexter, Georgia takes home Reserve Grand Champion. way tie for 7th place. Doc & Dicie’s BBQ won the tiebreaker. Forget Me Not BBQ was next in the tiebreaker to take 8th place and Southern Hogs took 9th. Lang’s BBQ Cookers rounded out the top 10.

Robby Royal & Rescue Smokers also came just a single point shy of a perfect score in pulled pork finals. Their 599 score

topped the category. Just Pig Out BBQ was the runner up. Daddy O’s BBQ, Brian Bond pitmaster, recorded a perfect 600 score in the preliminary round and finals entry score gave them 3rd place. Barbecue Crew finished 4th, Holy Smokes finished 5th and Southern Hogs finished 6th. Seventh place went to Captain Jack’s & Peachtree while

Cooking For Fun Pork Winner Wilburʼs Smoke Pig BBQ.

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THE BBQ TIMES

PAGE 11

First Place Pork Loin First Place Pulled Pork Stephany and Clay Beal Rescue Smokers Old Henryʼs BBQ Wilbur’s Smoke Pig BBQ won the pulled pork category. Under Construction BBQ was the runner-up with Odd Brother’s BBQ in 3rd place. The top spot in ribs went to Okeefonokee Smokers. Under Construction BBQ again was the runner-up again and Aloha Soul claimed 3rd.

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CHICKEN CASSEROLE

THE BBQ TIMES

FEBRUARY 2016

From Page 6 1 can of Chicken Broth (usually use broth after chicken boiled.)

1 8 oz. Sour Cream Little Salt & Pepper Mix crushed saltines with butter, put in 2 1/2 qt. dish or if larger chicken use 9 x 13

I have passed it on to many people.

I have taken it to friends in times of happiness and in times of sadness. It’s what I call real comfort food. I hope you will try it. It can be cooked and reheated or it can be prepared and refrigerated till the next day to pop in the oven. It always seems to be better the second day and don’t worry about leftovers because they will all be eaten up in a few days. Children seem to enjoy it because it does not have vegeta-

dish. Save a few of the saltine mix to put back on top of casserole. Put deboned Chicken directly on top of crackers, mix soup, broth, sour cream together, pour over chicken. Top with few remaining saltines. Bake in 325 oven for 40 mins. or until bubbly and brown on top.

That’s it. Delicious!

bles. I usually try to pair it with something green, either peas or the green jacket salad I just gave you.

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FEBRUARY 2016

THE BBQ TIMES

PAGE 13

South Carolina Barbeque Association New Judges Class 47 students attended the SCBA winter judgesʼ school held in Goose Creek on January 30. Attendees go through a full day of instruction from President Lake High and other Master Judges. These new Novice Judges will continue their training as they can now judge competition Barbeque at novice tables under the direction of a Master Judge Table Captain. Welcome new judges!

SCBA Marshal Winter Meeting On January 16, 2016 the SCBA held their Marshals winter meeting in Columbia at the famous Mauriceʼs Piggy-Park BBQ. This meeting is the kick-off meeting for the New Year. Events that are on the books for the spring and summer were discussed and Marshals and Asst. Marshals assigned. President Lake High greeted the group and promised an exciting and fun-filled year. District Marshal Ken Hilliard discussed issues regarding event judging.

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PAGE 14

THE BBQ TIMES

Florida Barbecue Association President’s Ramblings

By Steve Brumm

I’ve mentioned in previous columns that one of the huge benefits of the competition BBQ world is socializing. This was really brought home to me this weekend at the Sonny’s Invitational. Fifty teams from as far away as the United Kingdom cooked this event.

I was honored to be selected as a judge and it was like a big family reunion in the judging area. I got to talk to old friends and share the joys and tragedies in their families since I last saw them.

I really enjoyed meeting some new people as well. Normally it seems like folks see me and line up to complain about something they don’t like about the FBA. This weekend I only had two

DANA

complaints. One from a new judge who lost the lanyard for his badge and I was able to fix that one in just a couple of minutes. The other complaint was that the porta-pot for the judges only had hand sanitizer available instead of soap and running water.

For about half an hour prior to the awards the cook teams began gathering in an area near the stage. I was able to talk to a lot of folks who had no idea that I was the FBA President so I think I got some really candid comments. I talked to a very nice young couple who were just starting their FBA career as a cook team and had come to see how the “big boys” did it. They were lavish in their praise of the folks they had talked to who were extremely friendly and gave good advice. I was also able to talk to a number

From Page 4

The competition for the big money was fierce. I heard there was some concerns from some teams that they did not want to come to Florida to cook because they did not think they could cook a florida style of cooking to get good enough scores to beat the florida teams.This contest proved that good teams score well down here- these judges look for good food and Iowa Smokey Ds proved they can win wherever they go.

Congratulations to a classy guy on winning Grand at this awesome contest. Killer V Cooking team proved that Texas teams can cook with the best winning Reserve Grand honors at the Sonnys 68 contest. Sweet Moke Q is back on his winning ways and took 3rd, Shiggin and Grinnin took 4th and even without Pops in the smoky shadows, the Wooley Bully Bbq Mafia took home the 5th place spot. Damon is always entertaining to be around and watching him sling mud and do his best Harry Gant road course driving display bringing his truck and trailer into his spot was a classic.

Sweet Smoke won first place chicken, Shiggin and Grinnin won 1st place ribs,

JEFF From Page 4

8 But you will receive power when the Holy Spirit comes upon you. And you will be my witnesses, telling people about me everywhere--in Jerusalem, throughout Judea, in Samaria, and to the ends of the earth.” [Act 1:8 NLT] 12 “I tell you the truth, anyone who believes in me will do the same works I have done, and even greater works, because I am going to be with the Father. [Jhn 14:12 NLT]

Budmeisters won 1st place pork with a perfect score 200 - I swear that must be 20 perfect scores in pork! Iowa Smokey Ds had a near perfect brisket score with a 199.283332 and that helped him ice the grand.

Aporkalypse now won the blacktip shark category which was a lot of fun. Most teams are like us when it comes to ancillary contests, just another chance to win some extra cash, trophies or bragging rights, and this one had it all including a 1st place prize of $3500!

Everyone enjoyed this 1st class contest.

Great entertainment including national acts Logan Mize, Craig Campbell, Chris Janson and the local band Hayfire. Great teams from all over - it was a true pleasure to cook next to the Inhognito team- I will be to Texas to cook with you guys- a big thanks to Sonnys for all your class, and a big shout to the reps and judges for your awesome work. Angela your efforts were relentless and Tony Wolfe thanks for doing what you do.

Good luck to everyone and we will see you at Sonnys next year cause this one will get bigger fast. See yall at a contest soon and keep on smokin!

13 For I can do everything through Christ, who gives me strength. [Phl 4:13 NLT] 4 But you belong to God, my dear children. You have already won a victory over those people, because the Spirit who lives in you is greater than the spirit who lives in the world. [1Jo 4:4 NLT] What are you waiting for?

of the out of area cook teams. To a person, they were overwhelmed by the hospitality and assistance shown to them by the local FBA teams. My sincere thanks to everyone who went out of their way to show good old southern hospitality to our guests. The impression that was made was both incredible and indelible.

I’d like to make a quantum leap here from the Sonny’s Invitational to the January Board of Directors meeting. The Board exists to serve the membership not dictate to them. There were several items on the agenda that I thought were good and were a slam dunk to pass. When the time came for audience participation prior to the board vote, members made a case against the proposals that made sense and in fact caused the Board to reverse its position on one item and send another back to the drawing board. I did not count the number of members that took advantage of

FEBRUARY 2016 the chance to speak but I suspect it was 15 or more. The opinions of the membership do count with this Board of Directors. I am extremely proud of the members who took their time to listen in and to voice their opinions. I am also very proud that they all were courteous, brief, and made their points well. I hope this is a trend that continues. If you can’t call in, feel free to send your comments on agenda items to the Board by email.

I would again urge you to take advantage of the NBBQA Convention in Jacksonville next month. Also, the FBA Fun Cook will be in Perry, FL, this year. It seems as if the whole town is working to make it the best ever and the committee will be providing more information in the near future.

Smoke Well My Friends,

FEBRUARY 2016

THE BBQ TIMES

SONNY’S INVITIATIONAL From Page 1

competing in the IBCA, the FBA requires 8 pieces of all turn-in meats and does not allow Garnish. Chicken can be any piece as opposed to the half chickens some sanctioning bodies use. Ribs are sliced and turned in using baby back or spareribs. Pork is from the Butt or Picnic and can be turned however the team feels fit. Brisket is also up to team presentation. There are two major differences for those only familiar with the KCBS, no garnish in the box and 1 hour turn-in times. In addition to this there was an Fifth turn in of a “mystery” meat. For this competition, that was Black Fin Shark.

Some of the teams saw this as a welcome change, such as Darren Warth who traveled from Des Moines, Iowa. He said, “When you compete 30-40 times a year in KCBS it gets to be the same ole thing every weekend. So when given the chance to cook another sanctioning body it was exciting to do something different.”

The folks at Sonny’s saw the possible challenges that a new contest of this magnitude could present and assigned teams ambassadors. These ambassadors were there to assist in any way they could and to lend their experience with FBA scoring. One ambassador, Tom Snow summed up his experi-

ence this way, “The part I enjoyed the most was meeting and interacting with the teams from Texas. I made some new friends that I would not have had the chance to meet without this experience.”

While there were ambassadors available teams still represented their sanctioning bodies and turn in styles. Ed Shemanski, who table captained this event said, “Each team turned in outstanding looking boxes and incorporated their own flair and regional influence into the presentation. I know the judges on my table appreciated the exciting and somewhat different look of the boxes...” Every judge raved about the quality of the BBQ that was turned in and you expect nothing less when every team present was a Grand Champion, if not multiple time GC. Mr. Shemanski also offered up an interesting opinion on why he choose to judge this event and why he believes other judges should take the chance to judge an invitational if they have the opportunity. “Contests like these are, in my opinion, great for judges. So often we get locked into a very narrow range of both taste and presentation profiles. It’s so refreshing to come across something new, different or a throwback to

PAGE 15

More Photos and Story Continued on Page 16.

Reserve Grand Champion Killer V Cooking Team from Mercedes, Texas. things we have forgotten about. This also broadens some of the newer judges ideas of what excellent BBQ should taste like.”

The event also featured live music and a vending booth close to many of the BBQ world hearts. Operation BBQ Relief was on hand to supply the event goers with a chance to eat some great BBQ and raise funds for their great organization. And of course, Sonny’s BBQ also featured as a second vendor available for guest to enjoy.

Photo by Audrey Evans

Once the dust cleared Darren & Sherry Warth and team Iowa Smokey D’s did not seem phased by the FBA scoring. They finished with third place chicken, twenty first place rib, third place pork, and a first place finish to take home Grand Champion. After bringing the GC trophy and a $25k check back to Iowa with them and it sounds like they will be back, “Overall it was a fun experience and we look forward to doing more FBA in the future.”, Darren said.

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PAGE 16

THE BBQ TIMES

FEBRUARY 2016

MORE FROM SONNY’S SMOKIN’ SHOWDOWN From Page 1

Taking the Reserve Grand Champion check home was Killer V Cooking Team out of Mercedes, Texas headed up by Roel Villanueva. Killer V finished with sixth place pork, fourth place brisket, twentyeighth place ribs, and a tenth place chicken.

Third place overall is no stranger to a stage at an invitational or a Florida BBQ

event, as he was the winner of the BBQ Competition at the World Food Championships in 2014 and Team of the Year for FBA 2014 also. Jim Elser, out of Winter Haven, Florida took Sweet Smoke Q right on to the top with their first place chicken finish, sixth place ribs, second place pork, and a “what in the world” forty first in brisket.

Thomas and Josh Henry of Lake City, Florida brought Budmeisters to the stage once again also. They took home first place pork,

thirty fourth-place brisket, twenty-fourth place ribs, and forty third-place chicken.

Jeff Vanderline of team Shiggin and Grinnin out of Delano, Minnesota took home first place ribs and finished fourth overall.

Shiggin and Grinnin finished forty-second in chicken, eighteenth place pork, and third place brisket.

Despite the rain and mud creating a parking issue, everyone looked to be having a good time with those walking on the stage

to claim a part of the large purse having the best time. Invitational contest like this are a new challenge for many teams and it looks like they are here to stay. Next year’s Sonny’s promises to be a bigger and better event now that word has spread of the good time, large payday and a chance to get out of the snow.

Photos by Audrey Evans and Matthew Bougher

Two Year Old, Lauchie Taylor, son of Jarrod and Chelsea Taylor from Orlando, Florida enjoys a fresh competition style rib from Team Unknown BBQ at the Sonnyʼs Smokinʼ Showdown at the Florida Central Zoo in Sanford, Florida January 30, 2016.

FEBRUARY 2016

THE BBQ TIMES

PAGE 17

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February 2016 Edition

PAGE 18

THE BBQ TIMES

OKBS HALL OF FAME AND BANQUET From Page 9

OKBS Team of the Year The American Dream BBQ Team last year in the hospital, and also donating a portion of their OKBS TOY winnings back to the Oklahoma Barbecue Society to help ensure the success of this young organization.

David commented in a previous interview, “While we’ve either qualified or been invited to most all of the majors in the last two years, I think the greatest accomplishment has been to travel, meet new people, make great friends and help people and charities along the way. We are at a point now where we like to see the new teams come in and make a name and earn some accolades just like we did. And

(L-R) Smoklahoma Rep Rob Taylor, Recipient Joel Evans, Photo by Christina Huckabay OKBS President Brett Varnell

(L-R) Smoklahoma Rep Rob Taylor, Recipient George Gustafson, OKBS President Brett Varnell Photo by Christina Huckabay

FEBRUARY 2016

we want to try to help just like the teams helped us when we were breaking into the sport.”

The Judging Excellence Award sponsored by Smoklahoma was presented next. Voted on by their peers, all three winners demonstrate their (L-R) Smoklahoma Rep Rob Taylor, Recipient Mary Ann Hastings, Photo by Christina Huckabay willingness to OKBS President Brett Varnell mentor other judges and share their experience and exper- to restaurants, has paved the way to a great tise at every contest they attend. The profes- future for barbecue in the State of Oklahosionalism exhibited by these individuals sets ma. Congratulations to the inaugural class the bar for all other judges, and their love of the Oklahoma Barbecue Society Hall of of the sport of barbecue is evident in their Fame: David Bouska, Bart Clarke, Gary enthusiasm and leadership. The winners of Crane, Joe Davidson, Bob Hastings, Danny the Judging Excellence Award were Master Head, Paul Schatte and Donny Teel.

The Oklahoma Barbecue Society’s misJudges Joel Evans, George Gustafson, and sion is simple. It’s not just about competiMary Ann Hastings.

The OKBS Hall of Fame induction was tion barbecue. It’s about passion and excelthe final feature of the evening. Each in- lence in the culinary art of barbecue. From ductee was given the honor of introducing manufacturers of related products to BBQ another. Funny stories aside, the respect and restauranteurs, from competitive teams to admiration these barbecue legends have for backyard enthusiasts. The Oklahoma Bareach other is undeniable, each having filled becue Society strives to enrich the lives the Oklahoma barbecue history books with of all Oklahomans through fellowship and achievements and accolades. Their individu- education of all things barbecue.

Check back in the March edition of The al success in the sport of competition barbecue is indisputable. Their contribution to all BBQ Times for bio’s on each of the inductthings barbecue, from competing to products ees.

FEBRUARY 2016

THE BBQ TIMES

PAGE 19

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