Bbq Times July 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

“For the Folks That Want A Little Smoke In Their Life” JULY 2015

VOLUME 6 • NUMBER 9

Pitmaster IQ wins Grand Champion at Smokin on the Lake in Monroe City, MO Perfect 180 Brisket First Ever 700 Club

SMOKIN ON THE LAKE • MONROE CITY, MO MAY 30, 2015 1. 2. 3. 4. 5.

OVERALL: PITMASTERIQ BBQ BOSS HAWG BBQ SMOKE THIS BBQ MO FAT TEXAN GETTIN’ BASTED

700.5368 700.0000 699.3712 695.4284 695.3716

More on Page 21.

L-R: John and Barb Kennington with their son Matt, and his wife Kristen.

Blazin’ 7’s Competition BBQ Team wins their First Grand Championship at Tallahassee Pig Fest 1. 2. 3. 4. 5.

SOUTHEAST REGIONAL PIGFEST - TALLAHASSEE, FL JUNE 6, 2015

BLAZIN’ 7’S JACK’S OLD SOUTH GLENN BOB’S BBQ BIG KAHUNA BBQ BACKYARD BRO’S

772.5333333 771.2999998 766.4500000 762.9333333 762.8499998

6. 7. 8. 9. 10.

AWESOME Q B & T BBQ COOK TEAM HURRICANE COOKERS THE ROSS TEAM BO’S BODACIOUS BBQ

760.4333331 759.3999997 758.5833332 755.8333333 754.0333333

More on Page 2. L-R: Steve and Sandra Smith with their daughter Matison and her friend Kenna Massey.

INSIDE THIS EDITION:

Chandler’s Hog Wild BBQ

Euharlee Covered Bridge ‘Que

Ofﬁcial Publication of:

Caveman Cuisine - G.C.

Page 10

Swine & Shine BBQ - G.C.

Page 17

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

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THE BBQ TIMES

JULY 2015

TALLAHASSEE PIG FEST From Page 1

B & T BBQ Cook Team Bill Tanner, Pitmaster CHICKEN: Jack’s Old South 194.7999999 Blazin’ 7’s 194.7833333 Glenn Bob’s BBQ 193.6500000 The Ross Team 192.6833333 Smokin’ 42 BBQ 191.4499999 Backyard Bro’s 191.0000000 Big Kahuna BBQ 190.8166667 Wink’s Barbeque 190.7000000 Cook’s Portable Smokehouse 190.1999999 10.Q-Fused 188.6500000 1. 2. 3. 4. 5. 6. 7. 8. 9.

Jackʼs Old South Myron Mixon, Pitmaster R-L: Michael Mixon, Myron Mixon and Tracy Mixon PORK: BRISKET: 1. Jack’s Old South 195.7166666 1. B & T BBQ Cook Team 195.7666666 2. Cook’s Portable Smokehouse 2. Bo’s Bodacious BBQ 193.6166666 195.0666665 3. Backyard Bro’s 193.3666666 3. Blazin’ 7’s 193.1500000 4. Blazin’ 7’s 192.9166667 4. Hurricane Cookers 192.1500000 5. Glenn Bob’s BBQ 192.3999999 5. Backyard Bro’s 191.9833333 6. Jack’s Old South 191.5000000 6. Big Kahuna BBQ 190.5833333 7. 10/4 BBQ 190.9999999 7. Boog-a-lou Smoke Crew189.6000001 8. Awesome Q 190.5666666 8. No Name BBQ 189.3999999 9. No Name BBQ 190.2666665 9. Awesome Q 189.0333333 10.Wink’s Barbeque 188.7166666 10.Poverty Hill Smokers 188.7000000

Big Kahuna BBQ Cary Sapp, Pitmaster RIBS: 1. Big Kahuna BBQ 195.9833332 2. Awesome Q 193.8166666 3. Glenn Bob’s BBQ 193.8000000 4. B & T BBQ Cook Team 192.9333332 5. Hurricane Cookers 192.3166666 6. Blazin’ 7’s 191.6833333 7. The Ross Team 189.6000000 8. Jack’s Old South 189.2833333 9. Sweetwater BBQ 187.9499999 10.Smokin’ 42 BBQ 187.9333332

Inside This Edition: 28 Pages • JULY 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 LETTER TO THE EDITOR.........................................PAGE 5 LONNIE SMITH .......................................................PAGE 5 BRANDT HANEY......................................................PAGE 6 SOUTH CAROLINA BBQ ASSOCIATION...................PAGE 7 MATTHEW BOUGHER.............................................PAGE 9 HOG WILD BBQ & CHROME FEST .........................PAGE 10 WHITE OAK PASTURES BBQ...................................PAGE 13 ROCKY MOUNTAIN BBQ SOCIETY............................PAGE 15 GRAND LAKE BBQ FESTIVAL..................................PAGE 16 COVERED BRIDGE QUE’..........................................PAGE 17 CALENDAR OF EVENTS...........................................PAGE 18 BROOKHAVEN BBQ BASH......................................PAGE 22 OKEMAH, OK..........................................................PAGE 23 SUBSCRIBE.............................................................PAGE 24 BBQ ITEMS FOR SALE.............................................PAGE 26

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THE BBQ TIMES

JULY 2015

What does the future hold for you in the flesh?

Audrey Evans

Editor & Publisher aevans@bqtimes.com The “dog” days of the summer are here and it is hotter than a smoker ﬁre here in Georgia....ok and well most everywhere in the United States. For some folks, it is the slower time of the year and for some it’s become the busiest. I know we used to have what I would refer to as a BBQ season in the spring and in the fall but the more everyone falls in love with our great sport, the longer the “season” seems to last. I really don’t think it is a season anymore, I believe it is a year round sport.

What at one time was a calendar full of one event a weekend, with a few weeks you would miss, has now become a calendar full of ﬁve events a weekend with no weekends to spare. There is still no mistaking that spring and fall are the biggest times of the year when it comes to BBQ and by the time the August issue hits your hands we will be gearing up for one of our busiest times of the year. The fall is always full of so many great contests it is hard to pick where you will go. I am already having that problem just by looking at the calendar. As much as I am NOT a fan of the cold weather, there is something that we always look forward to with the cool air and the smell of smoke throughout the night at those fall contests. I’m starting to crave that feel. As each month has rolled on this year, I have continued to pick up some great new things for the paper and I couldn’t be happier. I’m not sure if it is the love of BBQ that is growing so immensely or if more and more folks are ﬁnding out what we truly offer here at The BBQ Times. So thank you to our readers and everyone who are starting to send in more and more information for us to include as well as the ones who have sent in some great feedback the last month. Keep it

coming; the only way for productive growth is productive criticism from folks like you who want to see the paper each month. Some might think you shouldn’t send in photos of yourself at these events but reality is, as we are one big family, people throughout the country love seeing what others are doing in the sport, how they are exceeding and how they share the love with their families and the BBQ family next door. ••• I don’t care who you are, you always have times that you question what you do, the decisions you are making for yourself, your family and those surrounding you. I, for one, can say I LOVE what I do. My boyfriends daughter tells everyone, “She has the best job EVER! She get’s to travel and eat good BBQ”. On the business side of things, I and many of you know, there is a lot more to things than what the soon to be 13 year old eye can see. I love the people I get to surround myself with. It is a continuous change each year of the great folks I get to spend my time with and I love even more the times I get to spend and reminisce with the great friends I have gained along the way that I may not get to see every weekend like I did at one point. It’s all part of the game and part of the

stump don’t build no junk!

travel. If I stayed in one place each year, I wouldn’t ever make progress and growth for the paper. I hope that the decisions that I make each month are the ones I am supposed to make for the best of the paper, my business and myself. My pastor said one Sunday a few weeks ago, “Your faith tells your flesh what already exist in the future.” Think about it and read it again. At first it doesn’t seem to make sense but after a minute it all clicks. Well it did for me in church anyways. The thing about it is, sometimes we find the things and steps God wants us to take in life. We might not understand why we are to do something, or how we are going to make it work...but sometimes there is this little voice inside that tells us to go for it. To be honest, that is very true with me in the paper. I remember the day I “bought” the paper from my father. I knew (or so I thought) how to run a newspaper, how to run a business from working and being with my father and grandfather all my life. What I didn’t know was how I was going to actually make it and pay the bills and move forward in my life when I had no one else to depend on. There wasn’t a paycheck com-

See Audrey Page 14.

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THE BBQ TIMES

You Just Can’t Beat BarBeQue Chicken

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com When it comes to BBQing something in your backyard nothing beats some good old fashioned lightly smoked charcoal and wood ﬂavored chicken. Beer can chicken, wings, legs, thighs, breasts they are all

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 1st of the month they are being submitted to run in. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

POSTMASTER:

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

awesome when cooked right. My first trophy in competition bbq was a first place beer can chicken and I have cooked a lot of chicken since then. They sell all kinds of racks and stands for cooking chicken and I probably have them all. They have a rack that stands up and holds chicken legs and it is a simple and efficient way to turn out the best legs you can cook. We have an old propane smoker that cooks fast and is seasoned and just smells really good. We light a sleeve of charcoal and dump it to one side with a bunch of wood chunks and in minutes it is ready to go. It is always nice to have time to marinate or brine but seasoning and letting it sit for a few minutes still works well. There are so many rubs and sauces on the market so picking out something you like is a fun process. We use Big Papas all purpose rub on our chicken and have won a lot of trophies and a lot of chicken lovers hearts with this rub. We cook our chicken legs to an internal temperature of 170 degrees and then we pour some sauce over the top of the legs and we let the sauce set for a few minutes and they are ready to eat! Our world famous beer can chickens can be cooked on the same grill or a big green egg or a Weber or whatever your favorite grill happens to be. I like to cook on a hot grill and cook chicken on my fast eddy’s at 350 degrees. They sell cool little beer can chicken stands and it makes for easy cooking and you can fit several chickens on your grill at one time. I like to inject my chickens and rub them with a mix of Big Papas all purpose and Additional Flavors herb chicken seasoning. My son came up with this blend and it has become a favorite of all the people we feed. I set my chicken on a stand with a beer can half full of beer (drink the first half we don’t want to be wasteful) and add some seasoning to the beer can and then top off with apple juice. Be prepared for the beer to foam up a bit when you add the seasoning because it might overflow a bit. I do all this in a half pan to catch all the juices and it makes clean up faster. There are all kinds of injections available and one of my favorites is a simple mixture of half creole butter and half apple juice. I inject heavily and thoroughly until the juices are flowing. I then rub the entire chicken and its time to cook. I take the internal temperature to about 145 then I cover the chicken with foil to keep the skin from getting overdone. The chicken is done when the internal temperature of the breast is 170 degrees. Breasts are typically harder to cook and turn out moist. My daughter in law Colleen loves chicken breasts and her favorite is my recipe I cook on the Meadow Creek chicken

flipper. I rub the chicken breast with a little olive oil and season with big papas and herb chicken and place in the rack with a good hot fire of Forrest Lumps charcoal and apple wood chunks. The chicken flipper cooks hot and fast and gets the perfect amount of charcoal flavor with a hint of apple wood smoke. I flip several times and cook to an internal temperature of 165 then we take the breasts and lay in foil and add sauce glaze and wrap and lay back on the grill to steam for about 10 to 15 minutes. Chicken wings are a favorite of most everyone and the best way we have found to cook a bunch of wings fast is the meadow Creek chicken flipper. I like to cook a bunch of wings and then toss some in several different sauces. We have a hot garlic and onion sauce that makes for a really good hot wing. We like to take franks hot sauce and mix it with ranch dressing and toss wings in this sauce for a real unique flavor. Big papas sweet sauce mixed with big papas wild cher-

JULY 2015

ry sauce makes a tangy sweet wing that has become a favorite in our neighborhood. We cook our wings on the chicken flipper seasoned with big papas all purpose rub and flip several times until the wings reach an internal temperature of 190 degrees. The wings stay nice and moist and we have won many awards with this recipe. Creating a unique sauce is always fun and trying out your recipes on your friends makes for a good time. Our favorite way to make bbq chicken sandwiches is to cook a bunch of boneless skinless chicken thighs and chop them up and add a little sauce. Season thighs with your favorite rub and cook to 170 internal temperature. Chop up fine and add sauce and mix in a pan. This chicken will be juicy and tender and is fast and easy to cook and will give you the best chicken sandwiches for the money! Enjoy some chicken and keep on smokin! See yall at a contest soon!

God will put us right where he needs us

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

During my daily bible reading this came up the other day... 24 But my life is worth nothing to me unless I use it for ﬁnishing the work assigned me by the Lord Jesus--the work of telling others the Good News about the wonderful grace of God. [Act 20:24 NLT Wow, this hit me right between the eyes. It’s so cool how God will use His Word – the Bible - to speak to us with messages we need to hear, exactly when we need to hear them. No matter how many times we’ve read a piece of scripture, God will re-cycle it to pinpoint what He needs us to hear at the moment we need to hear it. Last month, I made the decision to do a small little cook-off in Brookhaven, MS. I learned about it at the KCBS event there

a month earlier. I was given a ﬂyer for a block party, chicken and rib cook-off sponsored by the Pleasant Ridge Pentecostal Church. The plan was to have a stage with Christian music, games and fun for all. I just had to check it out. As usual, I got there early and was the only team on-site. Picked out my spot and began to set up. The organizers welcomed me and were excited that my billboard for Jesus truck and trailer would be front and center so people driving by would see it. Towards late afternoon, the teams started arriving and setting up and by early evening everyone was in place.....All 8 of us! Went to bed early and up at 3 A.M. to get my game-face on and get things rolling. I love that time of the morning where everything is quiet and the world is just beginning to wake up and welcome in another day. As I sat there, with my coffee and bible, I asked God... what am I doing here? This is a non-sanctioned, tiny event with only 8 teams? Do you really want me here? As God is, as God does... the answer came quickly. After spending some time with new friends just yucking it up as men do at BBQ contests, eating some, made from scratch, wild hog biscuits and telling the thank you fairy story to every team.. He began to show me. One after another, guys were coming over to my camp and wanting to share their story with me. Some shared strug-

See Jeff Page 23.

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THE BBQ TIMES

JULY 2015

mouth to snout recitation: mike h.

Lonnie Smith Pitmaster Bubba Grills

Mike Hammock that is... When I move to Jones County in the early 1990’s one of the ﬁrst families that I met were Mike and Dixie Hammock. The Hammock’s and I had many things in common, kids, church, the outdoors and of course a love for cooking. This would lead to Mike being an original member of the Bubba Grills team. Mike even had the second BBQ grill I ever built. Now for

the story, one of Mike’s passions was hunting rabbits with beagle dogs. On this particular January morning Mike had invited me to go rabbit hunting with several of his other friends. We loaded up the beagles and headed south on I-75 of the farm lands of southwest Georgia. Just outside of Cordele we arrived at a large farm owned by the Stickling family were we would spend the day hunting rabbits. The hunt went really well throughout the morning we killed several rabbits and were enjoying the outdoors on a bright winter day. For those of you who have never hunted with beagles this is how it goes down. Several men spread out across a head of standing timber or walk along the edge of a fields until a rabbit it flushed from its hiding place. With the rabbit on the run the dogs are called in to sniff out the path of the rabbit, and take up the chase. Southern cotton tail rabbit will almost always run in a large circle and return to the same area that it was original flushed from. The size of the circle is what makes the sport, sometimes the chase is 5 minutes and only several hundred yard while other times its 20 minutes and the dogs go completely out of hearing distance

before the rabbit turns and head back home. Most of the fun lies in the fact that each dog has a unique voice and personality and during the chase the unique vocalization of the each dog keeps you involved like your running along with the pack. On this day one of Mike’s female dogs was in heat and the Alpha male “Red Man” was way more interested in the female than he was in hunting rabbits. As the day wore on “Red Man” had aggravated the female dog relentlessly and she sought protection by constantly staying under Mike’s feet. Well if the female was staying underfoot “Red Man” was all around and now how much Mike encouraged the male to hunt he just wasn’t going to leave the female. Well Mike has the patience of a saint but his patients had run out and when “Red Man” was walking by he decided to kick the dog and send him out from under foot. Now just as Mike went to kick “Red Man” in the shoulder, the dog turned his head and Mike kicked him squarely in the jaw and knocked him out cold. Red Man’s eyes rolled back in his head and he fell over like you had shot him dead. Mike dropped his gun and fell to his

Letter To The Editor May 3, 2015

Dear Audrey, I just picked up, by happenstance, my husband’s edition of The BBQ Times. As I scanned through, your essay, “Discovering the meaning of “TRUE” in all aspects” popped out. Maybe it was because it’s Sunday, and I am preparing for church, or maybe it’s I am an RN, just ﬁnished with another night shift. I think maybe divine intervention played a key role. Whatever the reason, I found your essay amazing. What a wonderful, heartfelt tribute you have given to Mr. Bill Allen! I am sure his family and of course, his BBQ family are moved with your words. I have never met him, but my heart broke as I read about his victory, only to be struck down within a short time. Maybe another kind of Victory was also in store for him this day. How ironic for him to receive a perfect score of 180, only to have tragedy strike his earthy celebration short. He will be missed. His picture on page 22 has him smiling, proud of his work and displaying his prize. I am sure that he has worked years and entered hundreds of contests to reach this point. Someone much wiser than I once said that ‘there are no coincidences in life’. Maybe so. One can never tell. But the strong ties of camaraderie through competition is certainly evident. That all in attendance stopped and prayed is nothing short of amazing. All competitors, from all parts of America, all nationalities. May Mr. Allen rest in eternal peace. May his family be comforted with your kind words. You have given a tribute to all of us, BBQ families and guests, Americans, believers. This is what makes America special. We are free to express joy and sadness, camaraderie and competition, never losing sight of what is truly important. These are some of the ties that bind us in this short snapshot called LIFE. Keep writing, my friend. Your article is a TRUE inspiration to us all. Sincerely, Maureen Hartwig RN (Mrs. Ed Hartwig/ FBA Pres. ) Miramar Beach, Fl.

Dear Editor, Please consider this for publication. Howard Nielsen

Sticky Lips BBQ owner Howard Nielsen went to NYC on June 15, 2015, to speak at the NY State Wage Board hearings. Nielsen’s concerns for the proposed historic hikes in the minimum wage led him to represent business owners like himself. From the article in the New York Times: ...In the ﬁrst three hours of the hearing, one man stepped forward to speak against a sharp rise in the minimum wage for food-service workers. Howard Nielsen, who said he owned two Sticky Lips barbecue restaurants in the Rochester area, said raising the cost of labor signiﬁcantly would cut into profits and lead to layoffs, and could possibly drive some establishments out of business. Mr. Nielsen said a series of government programs and policies, including the Affordable Care Act, would cost his businesses an additional $400,000 a year. He said it was not feasible for restaurants like his to suddenly pay workers so much more, “unless the American public doesn’t mind spending 40 to 60 percent more” when they eat out.

knees proclaiming “I have killed my dog!” As quickly as I could I worked my way through the briars just arrive just in time to see the funniest thing I have seen. He had that dog in his lap and had cupped both hands around his snout and was applying Mouth to snout recitation. After several breaths and a couple of touching monements the dog came back to life. It’s about that time Mike realized just how funny this all was, there he was in the middle of the Sumter county woods blowing in a dog face. As he lifted his head the whole group of hunters had gathered and all of us burst into laughter. All Mike could do is roll over in the grass and laugh too. The rest of the day hunting went off without a hitch, Red Man was back at the truck resting and Mike was trying to convince all of us not to tell any body about mouth to snout recitation.

Following the hearing, Nielsen had this to say: The one thing that disturbed me during the hearing was the venture capitalist from Seattle, who told the room how peachy everything is out on the West coast. In his confidence, he challenged New York City to bring their minimum up to San Francisco’s experimental wage level. I couldn’t help but wonder if the unions that are backing the 15-dollaran-hour wage movement had flown this gentleman in from Seattle. They seem to be backing this movement, looking forward to the day when the big payoff of union dues comes rolling in. His beliefs are contrary to the reports from the West coast about restaurant closings. I’m sure this venture capitalist, who was bragging about the 35 businesses he had invested in, has never invested one dime in a restaurant business, which has razor thin profits. Us New Yorkers don’t move for nobody. We’ll make up our own mind. Thank you for coming in, have a safe flight back! To read the full speech Mr. Nielsen presented at the hearings, for photos or more informatino on this visit : http://stickylipsbbq.com/stickylips/archives/2288

PAGE 6

The BarBeCuban

Brandt Haney

Pitmaster Backyard BBQ Studs There are times when a topic of conversation crosses my path and it ignites a memory of some sort and will set my creative thought process in motion. When Cuba and its relationship with the United States became the center of conversation recently it actually did both. The ﬁrst thought was a memory of a good friend that I worked with for many years who was born in Cuba and moved to the United States as a boy. He has raised a family here and is a citizen now, but I always found the stories of his childhood fascinating. Rolando is a unique

THE BBQ TIMES

character that is full of politeness and pays close attention to the proper use of the English language. His wife is a phenomenal cook and used to cater holiday events for the company where we worked. I find myself drawn to the idea of visiting Cuba one day. I have heard it referred to as having the potential of being the jewel of the Caribbean. The second memory is one of many years back when I made a trip down to Tampa with a friend to go deep sea fishing. He had grown up in Tampa and for dinner one night a group of us headed down to Ybor City which is know for its rich Cuban and Latin influence. That is where I experienced my first ever Cuban sandwich. I never really gave much thought about how good a sandwich can be but this was quite the experience. The sweet Bolo ham followed by the perfect slow roasted and moist pulled pork then topped with the distinct taste of swiss cheese and sliced pickles. All of which it placed on top of the perfect cuban bread that is lightly coated with mustard and is hot pressed to a have a crispy outer crust and a soft inside. Oh what a sandwich. I have used that one sandwich as a benchmark for all sandwiches I ever eat. I have had Cuban sandwiches in other places but none compare to that which I drool about when I go reminiscing.

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As those memories were swirling around my head a tiny thought crept into my brain. A way to pay homage to that wonderful Ybor sandwich and give a nod to my good friend Rolando. What if I tried to take a crack at this original pressed Cuban sandwich. Being fully aware that I would not be able to properly replicate that culinary delight I decided to put a back yard spin on it and smoke the pulled pork instead of roasting it. This gave me the ability to create both the Smoked Cuban and the all new BarbeCuban. The smoked cuban was done in a very traditional style keeping all the ingredients as close as possible to authentic and layering them in the precise order. I used small loafs of bread similar to french bread but wider. The folks at Kroger said it was used by a lot of their latin customers when we had asked for Cuban bread. That was followed our pulled smoked pork shoulder that was cooked after marinating in a traditional lechón asado which is made by combining a head of garlic with salt, peppercorns, a sour orange juice concoction, minced onion, and oregano. Then we topped that with the sliced ham that was purchased at the deli counter of our grocery store, and we went for the more expensive ham to get a solid sweetness out of it. I completed the sandwich with deli swiss cheese and just a

JULY 2015

touch of mustard. I pressed the sandwich on a skillet with a large pot of water on top of it which covered two sandwiches at a time. I have to be honest, slow smoking the pork for eight hours produced an absolutely amazing smoked Cuban sandwich that would certainly hold its own in the realm of Cuban sandwiches I have eaten. Although tradition has its place, being a BBQ fanatic I could not leave well enough alone. In pondering what made the original such a tasty sandwich I began to run the flavors through my mind. The tang of the mustard and pickles really helped set apart the sweetness of the ham and the savory of the roasted shoulder. After letting that nugget of information roll around in my noggin a while I thought why not do this Lexington style? So me being unable to stop that thought process from playing out I smoked an additional butt with my BBQ rub. I still used deli ham for the sweetness that it gave, and while the pulled pork would be smoky and savory I needed more than a pickle for the tangy punch as a finishing note. I reached out for my favorite North Carolina vinegar slaw recipe and prepared it where it was chopped fine. So layer by layer I built my new creation. Cole slaw first, then

See BarBeCuban Page 8.

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THE BBQ TIMES

JULY 2015

South Carolina Barbecue Association Pig in the Park

Williamston, South Carolina - May 15 & 16, 2015 proved to be a great day to hold a BBQ Cook-off and Williamston’s Pig-in-the Park could not have been a better place. Shaded cook-sites, a gentle stream flowing through the park set an atmosphere for the 19 cook teams to produce their best, and they did! The top 10 scores were very close as the judges had a difficult time finding the best. Williamston Masonic Lodge has again put on a great event one that cook teams and SCBA judges look forward to each year.

First Place Butts

Ledyard Bar-B-Que Company Cheyenne Ledyard Pitmaster

Second Place Ribs

Blue Suede Que Thomas Thomason, Pitmaster

First Place Ribs

Backwoods Bar-B-Que Gene Culbertson, Pitmaster

Second Place Butts Pimp My Pig Dean Price, Pitmaster

Third Place Butts

In The Army Q Tony Sadler, Pitmaster

PAGE 8

BARBECUBAN

Pulled pork, just a little vinegar bbq sauce for extra tang, then ham, then swiss cheese and into the press it goes. I call the family into the kitchen, raise the ﬁnal sandwich above my head in victory and announce “behold the Bar-Be-Cubannnn!” At which point a glob of slaw falls to the ground and my moment of glory came to an abrupt end with laughing and ﬁnger pointing. That was alright by me because I really wanted to eat anyway. I sliced the sandwiches at an angle and we enjoyed them with friends out by their pool. In short, it was amazing and it was truly debatable as to whether the original or bbq style was better.

SMOKED TRADITIONAL CUBAN

1 Loaf of Cuban bread or French Loaf (wide and soft not a baguette) 1 Pound sweet ham (Bolo ham if you can find it) 1 Pound smoked pork (marinated in Lechón Asado) Laced swiss cheese slices Dill pickles sliced lengthwise Mustard

LECHÓN ASADO MARINADE

1⁄2 cup orange juice 1⁄4 cup lemon juice

THE BBQ TIMES

From Page 6

1⁄4 cup lime juice 1 head of garlic. Peeled and minced. One medium onion diced 2 teaspoons oregano 1 teaspoon salt 1 teaspoon fresh cracked peppercorns Combine all Lechón Asado ingredients and blend well. Piece the pork with a knife in several locations and in a small container cover pork with marinade and let sit overnight in the refrigerator. The next morning preheat the smoker to 250 degrees and pull the pork out of the marinade reserving the liquid for basting during the cooking process. Cook the pork, basting every two hours until it hits 185 internally, pull it off the smoker and let rest until you can pull it. Slice your bread and spread with butter. Begin your layering in the following order. Pickles, pork, ham, cheese, and mustard. Place on a skillet over medium heat and press with a cast iron pan and a brick or other weighted item. Heat for three minutes and flip. Continue pressing and cooking until the cheese is melted. The goal is to have the sandwich about and inch and a half thick, but do not over cook it where the bread becomes hard. It should be soft in the middle. Slice diagonally and enjoy.

Roman Roast on the River

JULY 2015

Rome, Georgia • May 8 - 9, 2015

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

Old Plantation BBQ 698.8000 Chairman Of The Boar 697.7032 Diggin Que-ga 692.5028 Que’n Stew’n & Brew’n 691.9200 Hot Wachula’s 691.3712 Hootie-q 689.6456 Big L’s Sweet Heat 686.8116 Warren County Pork Choppers 686.7656 CHICKEN: 1. Jack’s Old South 178.8572 2. Diggin Que-ga 177.7028 3. Chairman Of The Boar 177.7028 4. Burnt Bean Co. 176.0000 5. We-q-4-u 175.4400 6. Historic BBQ 175.4172 7. Que’n Stew’n & Brew’n 175.4056 8. Old Plantation BBQ 175.4056 9. Hootie-q 173.7028 10.Bird Dawg BBQ 173.1772 PORK RIBS: 1. Hootie-q 177.7028 2. Big L’s Sweet Heat 176.5944 3. Chairman Of The Boar 176.5944 4. Bub-ba-q 176.5716 5. Pot’s BBQ 175.4172 6. Snouts Honor BBQ Team175.4172 7. Warren County Pork Choppers 175.4056 8. Sweet Smoke Q Florida 173.1200 9. Dirty Ol’ Butt Slappers 173.1084 10.Smoke On This 172.0000

OVERALL: 9. Burnt Bean Co. 686.7540 10.J & B’s BBQ 685.0516 11. Patriotic Radio Network BBQ Team 683.9312 12.Jack’s Old South 683.9200 13.Craft BBQ 683.3484 14.Rescue Smokers 682.7884 15.Deep South BBQ 681.0744 16.Sweet Smoke Q Florida 680.4572 PORK: 1. Rescue Smokers 180.0000 2. Old Plantation BBQ 178.2972 3. Burnt Bean Co. 176.5600 4. Que’n Stew’n & Brew’n 176.5600 5. Patriotic Radio Network BBQ Team 175.4400 6. Craft BBQ 175.4172 7. Sweet Smoke Q Florida 175.4172 8. Hoggy Bottom Boys 174.8572 9. Hot Wachula’s 174.2856 10.Deep South BBQ 174.2744 BRISKET: 1. J & B’s BBQ 177.1544 2. Diggin Que-ga 175.4056 3. Hot Wachula’s 175.4056 4. Que’n Stew’n & Brew’n 174.2744 5. Old Plantation BBQ 174.2628 6. Pot’s BBQ 173.1200 7. Jack’s Old South 173.1200 8. Patriotic Radio Network BBQ Team 173.1200 9. Deep South BBQ 173.1200 10.Tenacious Q 173.1084

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THE BBQ TIMES To continue the Hawaiian theme Kona’s able to impart them with a great smoke fla- Fire Rock Pale vor from cherry and apple wood. In addition Ale was chosen. there was no chance of flare ups burning the This pale ale is a burgers during this time in the cooking. Once sweeter and less the burgers get within a couple degrees of hoppy version of your final desired temperature, (allowing for many other pale a slight carry over cook rise in temperature) ales. This pale you transfer them over a direct heat source. ale only has an This allows you to get that final sear and nice IBU of 35 while many of the othcrust on the meat. For this burger I started by mixing my er pale ales typinormal mix of ground beef with salt, onion, cally have an garlic and pepper. In addition, for a little international bitmoisture and flavor I mixed in some of Hot tering unit of 45 Wachula’s Hawaiian Grilling Sauce. I chose or higher. This this sauce because it paired up perfectly with reflects the smoothness of this ale. If you the burger and the beer I was going to serve were to pick stronger hopped ale it would it with because it has pineapple in it. When take away for the sweet notes in the burger. I went to sear the burgers they were brushed As normal, serve the ale in a chilled but not with the sauce. Sweet Hawaiian rolls were frozen glass. If you were to over chill this brushed with a garlic butter mixture and ale you would not notice any of the caramel toasted on the grill. Finally sliced pineapple sweetness and completely mask the subtle was grilled off to replace the cheese. This hop note. Kona as with many of the emerggave the burger a sweet flavor while adding ing craft brewers produces several beers another texture to it. I plated the slider burg- under their brand. I choose this Hawaiian ers with a final touch of a piece of fresh pine- born ale to continue with the theme of the apple on the tooth pick spearing the slider. plate and felt that a lager would have been This made for a great slider and a different too sweet to properly pair with the slider. To option to change up the doldrums of your bring the Island feel more intensely to this ale a pineapple spear and some of the fresh typical cheeseburger.

Burgers with a Hawaiian Flare

Matthew Bougher Columnist Beer & BBQ

If you spend any amount of time talking Barbeque with Whiskey Bent’s Chad Ward you will eventually learn he is a huge proponent of reverse searing. He was gracious enough to give me some tips for my ﬁrst journey into this method of cooking. I am sure most of you have heard about this method for steaks but I was unsure if it would work for burgers. It not only worked but yielded some of the most ﬂavorful burgers I have had. Through starting the burgers in a slow cook method I was

JULY 2015

juice from the pineapple was added for garnish and ﬂavor. The ﬁnal result of this dish was a great slider that if you were to sit back and close your eyes for a second you could feel the trade winds blowing in. Now for your beer geek tip of the month: With the emergence of craft brewing many beers are being brought to different parts of the country. Kona Brewing was founded in Hawaii and started as a dream of a couple people to serve great beer. Through their merging with the Craft Brew Alliance they were able to mass distribute their products across the country. This alliance is respon-

See Hawaiian Burger Page 12.

PAGE 10

THE BBQ TIMES

Caveman Cuisine Captures The Repeat in Chandler, OK Chandler’s Hog Wild BBQ & Chrome Fest

By Kelly Pike Oklahoma Barbecue Society

Chandler, Oklahoma - June 27, 2015 - One of the most difﬁcult things to do in competition BBQ is defend your championship from the prior year. Chad & Nicole Backerman of Caveman Cuisine took on that challenge and did just that at Chandler’s Hog Wild BBQ & Chromefest held June 26th & 27th in Chandler, Oklahoma. They also made it win #6! They hope to grab their 7th GC of the year in the next month, and that elusive auto-draw to the Jack. BBQ is a family affair for the Backerman’s, and Chad & Nicole have been teaching their kids award winning secrets for some time now. The results speak for themselves as 7 year old Cole took 1st place and 10 year old Brett took 3rd place in Kid’s Que in Chandler. Good luck on win #7 Caveman Cuisine! This was the 6th year for the

Grand Champion Caveman Cuisine

Hog Wild BBQ & Chrome Fest hosted by the Chandler Chamber of Commerce. This stop on the Oklahoma Barbecue Society Team of the Year event tour was also a KCBS sanctioned contest. Chandler is located on historic Route 66. The event was held at the Trade Days Pavilion south of Tilghman Park. You could ﬁnd arts & crafts for sale, lots of food vendors, live entertainment, a 5K glow run, Kid’s Que BBQ contest, carnival rides, and tons of activities for children and adults alike. There was no shortage of Championship BBQ teams at this year’s event. The lineup included Butcher BBQ, Buffalos BBQ, Caveman Cuisine, Indian Territory Smoke, Spicy Spit Fire, OkieQ and Three Hog Night Smokers, all hearing their names at awards. Newer teams like DaSawyers and Bad Investment BBQ made the walk during awards fanning the ﬂames of their new found hobby. The weather held off with sunshine, blue skies and temps in the

1st Place Kidʼs Que Cole Backerman OVERALL: 1. Caveman Cuisine 694.7888 2. Smoke Eatrs BBQ 694.2516 3. Buffalos BBQ 691.4176 4. Indian Territory Smoke 686.8112 5. Three Hog Night Smokers 684.5028 6. Okieq 681.6344 7. Oklahoma Jayhawk BBQ 671.4512 8. Jarhead-q 669.0516 9. Spicy Spit Fire 668.0000 10.Bad Investment BBQ 666.2628

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PAGE 11 90’s on Friday. A cool front brought in welcomed lower temps on Saturday. Contest organizers and volunteers did an outstanding job ensuring teams were well taken care of, from ice delivered to your doorstep to one of the best Saturday morning breakfast buffets we’ve experienced on the BBQ trail. 28 teams gathered for awards. Along with the announcement of the Grand Champion Caveman Cuisine, Smoke Eatr’s took Reserve Grand Champion with only .5372 separating them from Caveman Cuisine. 1st place in Chicken went to Buffalos BBQ; 1st

Reserve Grand Champion Smoke Eatrʼs

THE BBQ TIMES place in Ribs and Pork went to Spicy Spit Fire; and 1st place in Brisket was Caveman Cuisine. Chad & Nicole Backerman embody what this sport is all about. And they are ensurATHENS, Ga. – The Classic City BBQ ing its future by teaching their children not Festival is now taking applications for food only how to cook and how to win, but how vendors, Tailgate Tradeshow exhibitors and we are all one big BBQ family. We cel- various cooking competitions. The third annual Classic City BBQ Fesebrate in each other’s successes, mourn in each other’s failures, and help whenever tival heats up Aug. 14-15 at The Classic and wherever help is needed. Congratula- Center in downtown Athens. The familytions to Caveman Cuisine and to all of the friendly festival, which last year attracted winners of the Chandler Hog Wild BBQ & more than 2,400 people, will feature professional and backyard barbecue contests, loChrome Fest! cal barbecue restaurant vendors, an outdoor music stage, classic car show, barbecue and craft beer samples, and tailgate tradeshow. The festival is sanctioned by the Kansas City Barbeque Society and is an ofﬁcial Georgia BBQ Championship 2015 Tour Event. Vendor Opportunities · Vendors are invited to purchase a food booth to sell barbecue or other festival favorites. Food vendor booths start at $500. Choose an indoor location in the Grand Hall or Atrium, or select an outside location near the outdoor music stage and professional cook teams. ·The Tailgate Tradeshow on Saturday, Aug. 16 will feature vendors showcasing vehicles, grills, clothing, food products and more. Single, double and triple booths are available. Booths begin at $200. 3rd Place Kidʼs Que Cooking Competitions Brett Backerman

JULY 2015

·More than 30 teams will compete for a $10,000 total prize purse in the Professional BBQ Competition. The registration fee is $300. ·Up to 20 Backyard BBQ competitors will be vying for a $1,000 total prize purse. The registration fee is $150. Anyone is eligible to compete, as long as they have not won a grand champion prize at a previous backyard contest. ·Eight teams will compete Saturday, August 15 in the Restaurant Iron Chef Competition. The contestants will not know what they will be cooking until that afternoon, when they receive their protein donated by Buckhead Beef. All contestants will be supplied a Big Green Egg grill, thanks to the Georgia Spa Company. The contest entry fee is $150. Visit ClassicCityBBQFest.com to sign up for any of these opportunities, or contact Stephanie VanDyck at Stephanie@ClassicCenter.com or 706357-4417. Located in Athens, Georgia, The Classic Center is a multi-use conference center, 2,100 seat theatre and 2,000-seat Arena hosting conventions, conferences, meetings, weddings, concerts, sporting tournaments and special events for up to 6,000 people.

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THE BBQ TIMES

Hawaiian Burgers From Page 9

JULY 2015

Battle at the Big “O”

Okeechobee, Florida • March 21, 2015 Florida Barbeque Association

sible for the brewing and distribution of many of the smaller breweries that you have heard of. These brands include Red Hook, Omission, Widmer brothers and of course Kona Brewing. This is great news for beer lovers since they can now get beers that would have only been available in the local area where these companies were founded. The fact that these companies have merged into an alliance is a great and honest way for them to leverage their combined resources. However, it is also a cautionary tale that you should research who owns the brand of beer

you have fallen in love with before believing the clever marketing tale. Some of the most well known brands that sell themselves as craft beers are actually branded styles from the largest brewers in the world. Does this change the quality of their product or your ability to enjoy it, probably not? However, does it make you question why they have chosen to market their product this way it should. As always take a moment to take a Look at the World through the Bottom of a Drinking Glass.

Backyard Division Grand Champion HKSA

See Big “O” Page 14.

OVERALL RESULTS:

1. Hot Wachula’s 775.8499999 2. Smokin Flames BBQ 774.1666665 3. Blitzkrieg BBQ 773.4999999 4. Git-R-Smoked 769.0333331 5. Cedar Creek BBQ 766.6999998 6. Good Buddies BBQ 766.2833332 7. Sweet Smoke Q 765.0499998 8. Swamp Boys 764.0333330 9. Smokin’ Gator BBQ 762.9333331 10.Big Daddy Q 760.2499999 11. Big Papa’s Country Kitchen 759.1999999

CHICKEN: Sweet Smoke Q 195.5166700 Smokin Flames BBQ 195.5000000 Hot Wachula’s 195.0333300 Smokin’ Gator BBQ 194.3500000 Florida Boys 194.3333300 Git-R-Smoked 193.6000000 HillJack BBQ 192.4166700 Double T’s Backyard BBQ 191.5000000 9. Blitzkrieg BBQ 190.8000000 10.Bar-B-Que This 190.7833300 RIBS: 1. Pharter Starters BBQ Team 196.1833300 2. Blitzkrieg BBQ 194.3333300 3. Smokin Flames BBQ 194.0500000 4. Git-R-Smoked 193.8666700 5. Florida Boys 193.8333300 6. Swamp Boys 193.7833300 7. Big Papa’s Country Kitchen 193.6500000 8. Mullis Meat Makin’ 191.9500000 9. Cedar Creek BBQ 190.7666700 10.Big Daddy Q 190.5500000 PORK: 1. Git-R-Smoked 197.3833300 2. Hot Wachula’s 195.7500000 3. Smokin’ Gator BBQ 195.7166700 1. 2. 3. 4. 5. 6. 7. 8.

12.Southernstyle BBQ 755.3833333 13. Pharter Starters BBQ Team 754.4666666 14.HillJack BBQ 750.5166666 15.Smoked ‘Que 749.0499999 16.Florida Boys 747.4500000 17.Double T’s Backyard BBQ 747.0333333 18.Smo-Que 745.5000001 19.Florida Skin & Bones 744.0166667 20.3 C Bar-B-Que 742.8500001 4. Smokin Flames BBQ 195.0500000 5. Good Buddies BBQ 194.3500000 6. Blitzkrieg BBQ 193.8500000 7. Florida Skin & Bones 192.4333300 8. Southernstyle BBQ 192.2333300 9. Sweet Smoke Q 192.2333300 10.HillJack BBQ 192.2166700 BRISKET: 1. Swamp Boys 199.0500000 2. Cedar Creek BBQ 196.2166700 3. Sweet Smoke Q 195.2500000 4. Big Papa’s Country Kitchen 195.0500000 5. Hot Wachula’s 194.8000000 6. Blitzkrieg BBQ 194.5166700 7. Good Buddies BBQ 194.3666700 8. Smoked ‘Que 193.0666700 9. Big Daddy Q 192.7000000 10.Bad Behavior BBQ 191.7000000 BACKYARD: 1. HKSA 732.1333335 2. EWS Team 726.7500001 3. Just Ask 725.0333335 4. BAMF BBQ 717.3833335 5. Running on Smoke 708.2000001 6. Smokin The Good Stuff BBQ Team 707.0166665 7. Beer N Bones 673.1666667

PAGE 13

JULY 2015

THE BBQ TIMES

A Grand Time in Fort Gaines for Dobey Q By Jim Sewell GBA Vice President

The Fort Gaines 200 committee pulled out all stops for an amazing contest in the 1st Annual White Oak Pastures BBQ Challenge. It all started with a beautiful venue on the banks of the Chattahoochee River. The Challenge stepped up a notch when White Oak Pastures presented the People’s Choice competitors with their pasture raised chickens for the contest. Smoke over Bluffton won both the People’s Choice and the BBQ Queen’s choice with their pulled chicken In the GBA competition, David Hair & Dobey Q’s pulled pork finals entry edges out the rib box of 92 BBQ/Assassin Smokers by 0.6 of a point for the Grand Championship. That was a testament of how competitive the contest as for the first time in anyone’s memory, 9 different teams made the finals round in the three GBA categories. Just Blowing Smoke – Robin & Amy Bowles and Rick Goldstien – made finals in Ribs while also taking 4th place in Loin and 5th place in Pulled Pork to take home

the Reserve Champiionship. CaJenn Smokin Que continued their recent hot streak by winning the Loin category. I Go Low & Slow, cooking in their ﬁrst GBA event, took 2nd place while Real South BBQ took 3rd place. Fourth place went to Just Blowing Smoke with 5th place going to Fiddler’s BBQ. Rib Ticklers captured 6th place followed by Dobey Q wins another Grand Championship at Fort Gaines,White Oak Pastures BBQ Challenge. Dobey Q in 7th and LawDawgs BBQ in 8th place. Ninth went to 29 BBQ and 10th went to 92 BBQ/Assassin Smokers. Dobey Q led ﬁeld in Pulled Pork with Fiddlers BBQ as runner-up and H & J Cooking Team coming in 3rd place. 92 BBQ/Assassin Smokers won the 4th tiebreaker over Just Blowing Smoke for 4th place. The sixth place call with to McDaniels Pit Stop BBQ with the 7th place call going to Real

South BBQ. Rib Ticklers took 8th place with 29 BBQ taking 9th and Old Henry’s BBQ rounding out the top ten. The best Ribs of the day went to 92 BBQ/ Assassin Smokers. Just Blowing Smoke took second. McDaniels Pit Stop BBQ made the Rib finals in their first professional contest and came in 3rd place. Old Henry’s BBQ walked in 4th place and Fiddler’s BBQ grabbed fifth. Rib Ticklers took 6th place,

Chattahoochee Smoke took 7th place and Real South BBQ took 8th place. 29 BBQ and Dobey Q ﬁnished 9th and 10th respectively. The GBA is looking forward to a return trip to Fort Gaines in 2016. The GBA will take a few weeks off the conclude the 20142015 contest season with the Brookhaven BBQ Bash on Fourth of July weekend.

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BIG “O” From Page 12

THE BBQ TIMES

JULY 2015

More Photos from The Battle at the Big “O”

Hot Wachulaʼs wins Grand Champion at the Battle at the Big “O” in Okeechobee, Florida an FBA Sanctioned event.

AUDREY

Reserve Champion Smokinʼ Flames BBQ

First Place Chicken Sweet Smoke Q

First Place Pork Git - R - Smoked

First Place Ribs Pharter Starters BBQ Team

From Page 3

ing for me at the end of the week, or month for that matter. But, I took the step anyways. There was something deep down that told me, this is what I need to do. There is going to be a reason, a way and a plan for this and for you in the future. I knew deep down that I would be sitting here almost ﬁve years later, but I had no idea how it was going to all work out or what was going to come those in between years. My faith wasn’t as strong but something told me it was the right thing for me to do. Now, I sit here approaching the ﬁve year mark, my faith is stronger than ever, I wouldn’t have ever thought I would be writing a column about this, but I am. I wouldn’t have thought that I could actually be supporting myself and living on my own again, but I am. I wouldn’t have ever thought I would’ve traveled to the places I have alone and for work to further the paper,

but I have. Are you seeing where this is going and all tying together? So many times in life we sit back and ponder what our next move should be and wonder if it is the right decision to make. We weigh out every little move and step and worry about everything in between. We know this might be the right decision but the “How” often affects our final decisions. We doubt ourselves, we question ourselves, we stress and worry ourselves with our every day life when all we really need to do is sit back and listen. When you learn to let go of all the baggage we carry every day and depend on our faith and what is sitting in front of us, God finds a way to work it out. That is his plan we need to follow, not our own. My columns have definitely “grown” over not only the last few years but also the last few months. I have seen a change

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First Place Brisket Swamp Boys in myself, and how my faith is leading me more in what I am doing in the BBQ world. I’m 100% positive there is someone out there who has stopped reading my paper, or made comment on the fact of me including Christianity in my paper and my opinions. I have to admit; I questioned it at ﬁrst when Jeff approached me about writing a column and as I write this column even. However, the one thing I know for certain is there is a reason greater than what I know and see in the ﬂesh. I knew when Jeff asked me about writing his column and including it in the paper, God had a reason that column was supposed to be in my paper. The scenes we see so many times in BBQ probably aren’t the same you see at church. It made me realize maybe, just maybe, God has put me in this environment and in the BBQ World to help get his Word into the hands of some who may not know or see the great things he can do in our earthly world. I know without a doubt there are many months that God has carried this paper along the track it’s on. There’s no possible way I should be able to

Backyard Division Reserve Champion EWS Team do this on my own, but each month, I do. So all in all, I’m not sure why I felt lead to write this column or share these thoughts, but it happened. It came to me and here it is. I went for it. I have a feeling that it has been put on my heart and in this paper for a reason for someone somewhere out there to read. My faith has told my flesh what to do and all I can do is follow through. My challenge to you, next time you are at a cook-off and have the opportunity to go to Cook’s Church on Saturday morning, GO! If you can’t figure out the path you are on and you want some guidance, ASK! Set down the baggage you have been carrying all these months or all these years even, and let your FAITH lead your flesh into the future God has prepared and has in store for you. There is a great future for you, Give it to God and you will be amazed at what you might see and where you might go. EVEN when you don’t understand the “WHY?” Until next month....keep rubbin’ those butts!

PAGE 15

THE BBQ TIMES

JULY 2015

Rocky Mountain BBQ Association Year Under Way By Rick Wagner Rocky Mountain BBQ Association

BBQ contests are coming in on a weekly basis in the Rocky Mountain region. A couple of these contests, Frisco and Leadville, are located at some of the highest altitudes in Colorado. Frisco is just over 9,000 feet and Leadville is just over 10,000 feet in altitude. It’s quite a challenge to cook BBQ or anything as far as that goes at such a high altitude. The Leadville contest could be named in the Guinness Book of World Records next year for the BBQ contest held at the highest elevation. It’ll take Leadville two years of hosting the competition to get in the book. Frisco, CO This contest draws teams from several states every year and this year was no different. This was the 22nd year for this event and one team, 1-2 BBQ, celebrated their 20th year in a row at this event. Del Anderson, chief cook for 1-2 BBQ, got started in the BBQ contest game in 1993 with some buddies in Kansas City. As has happened with a lot of competitors Del won a ribbon at his ﬁrst contest and was hooked from there on. He once went to California on a business trip and decided to throw his smoker in the vehicle. Upon arriving in California

he found a BBQ contest to compete in and wound up winning the California State Championship. That achievement got him an invitation the Jack Daniels. Now Del is just happy to get a call and have a great time with his friends. Another team we talked with in Frisco was the 3 Lil Macs. Ryan McBreen is the chief cook but they have many cooks in their kitchen. They use to be the 2 Lil Macs until number three came along. Mom says it will stay at 3 Lil Macs, with no 4th in the plans. 3 Lil Macs was RGC at this contest in 2014. Ryan tells us he got started when he visited the Royal and caught the fever. They also won their first GC at just the second contest they entered and that got them an invitation to the Jack also. Both of 1-2 BBQ and 3 Lil Macs and their team members are fun people, which is what really defines the RMBBQA. Both teams said what most of us in RMBBQA say ... it’s the good friends, fun times and great BBQ that keeps them coming back to these contests. Leadville, CO This was the first year for this event and I must say the organizers did a great job. The volunteers were great. I was never asked so many times if I had everything I needed.

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But cooking at over 10,000 feet poses a challenge. Many of the teams had the same issues we experienced while cooking where the meat was ﬁne one minute then dry just a few minutes later. There were many lessons learned this year from cooking at such a high altitude that will help us cook better in Leadville next year. Congratulations to 303 BBQ who won their ﬁrst ever Grand Championship at this event. Jayme and Ryan McBreen with the 3 Lil Macʼs at RGC honors went to Burnin’ the 2015 Colorado BBQ Challenge, Frisco, CO

Del Anderson proudly showing off his ribbons won over the many years of competing.

Bob’s Butts N Bones. Backdraft BBQ won the Top of the Mountain award for the highest ﬁnisher in both the Frisco and Leadville contests. Both the Frisco and Leadville contests hosted a Kids Q competition. The kids cooked up some really great food. The kids are the future of our BBQ contests. The RMBBQA is actively encouraging contest organizers to add Kids Q contests to their agendas. We hope to see an increase in Kids Q comps at future contests.

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PAGE 16

JULY 2015

American Dream Team BBQ Takes Grand in Langley, OK by Kelly Pike Oklahoma BBQ Society

Langley, Oklahoma - May 16, 2015 - Did you know that one in four children in Oklahoma are at risk for going to bed hungry every night? The South Grand Lake Lions Club recognizes this. And for the last 5 years the Grand Lake BBQ Festival has benefitted the Ketchum Warrior Weekend Backpack program. This program currently feeds 124 students every weekend for the entire school year and the demand just keeps growing. Contest organizer Darrel Hicks and his bevy of amazing volunteers put on a festival that is second to none in this tiny little lake town of Langley, Oklahoma. This contest continues to grow every year in most part because you will find Darrel helping out at other contests throughout the year. Five minutes of conversation will have you filling out his entry form and excited for May to roll around! With a huge kid’s zone, live music and plenty of mouthwatering barbecue, this annual event was stop #7 for the Oklahoma Barbecue Society Team of the Year contest. The cream of the proverbial BBQ crop arrived on Friday to set up camp and start smoking some of the best competition BBQ

Oklahoma has to offer. The best of the best made their way to this KCBS sanctioned event including Rod Gray from Pellet Envy who was the winner of BBQ Pitmasters Season 4, The American Dream BBQ team from Tecumseh, Oklahoma on a four contest winning streak hoping to make this one #5, Owasso, Oklahoma based Grand Lake BBQ Festival Grand Champion The American Dream BBQ Team and Reserve Grand Champion Little Pig Town All photos courtesy of the South Grand Lake Lions Club team Little Pig Town celebrating their 100th contest this weekend, and the current KCBS team of the year leader Travis Clark with Clark Crew BBQ. It was a beautiful weekend with the rain holding off for a change. Cooks and volunteers alike enjoyed a delicious gumbo prepared by contest organizer Darrel Hicks on Friday night, and teams spent time telling

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tales into the evening. By Saturday morning the blue smoke ﬁlled the Langley ballﬁelds and everyone had their game faces on ready to battle it out. The winner would take home this beautiful hand-crafted pig and a nice share of the $10,000 purse. With 35 teams competing in all four categories, the race was tight. At the end of the day The American Dream BBQ Team kept their streak alive making this their 5th Grand Championship in a row and making another trip into the KCBS 700 Club. Little Pig Town took 2nd place as Reserve Grand Champions. The top ten in chicken included two perfect 180 scores for 1st and 2nd place. 1stSmoke Eatrs BBQ, 2nd-Twin Oak Smokin Crew, 3rd-Little Pig Town, 4th-Three Hog Night Smokers, 5th-Buffalos BBQ, 6th-The American Dream BBQ Team, 7th-Oklahoma Jayhawk BBQ, 8th-Dr. Nordy’s BBQ, 9th-Smokers Wild, 10th-Habitual Smokers. Pork Ribs Top Ten: 1st-Clark Crew BBQ, 2nd-Sizzlin’ Bones BBQ, 3rd-The American Dream BBQ Team, 4th-MooChewSooey, 5th-Buffalos BBQ, 6th-Twin Oak Smokin Crew, 7th-Little Pig Town, 8th-OkieQ, 9thPelley Envy, 10th-Waste Management. Pork Top Ten: 1st-The American Dream BBQ Team, 2nd-Clark Crew BBQ, 3rd-OkieQ, 4th-Caveman Cuisine, 5th-Kosmo’s Q, 6th-Smoke Eatrs BBQ, 7th-Oklahoma Jayhawk BBQ, 8th-TNK BBQ, 9th-Little Pig Town, 10th-Hog Tide Bar-B-Que. Brisket Top Ten: 1st-The American Dream BBQ Team, 2nd-Clark Crew BBQ, 3rd-Uncle BC’s, 4th-Habitual Smokers, 5th-Caveman Cuisine, 6th-Mac’s Barbeque, 7th-Buffalos BBQ, 8th-Hog Tide Bar-BQue, 9th-Little Pig Town, 10th-Three Hog Night Smokers. When you cook competitive BBQ, hun-

ger never comes in to play. There’s always amazing food around and someone willing to offer you a taste, a bite or a meal. The South Grand Lake Lions Club understands the needs of their community and doesn’t just provide kids backpacks full of food. They provide hope. As a competitive cook, participating in an event that allows us to cook so children can eat is the pinnacle of paying it forward. Join us next year for a little BBQ and a lot of hope.

Contest organizers Darrel and Sheryl Hicks

Grand Lake BBQ Grand Champion Trophy

PAGE 17

THE BBQ TIMES

JULY 2015

Building a better contest – Euharlee Covered Bridge ‘Que

Gowan Fenley

President Georgia BBQ Championship This month we’ll take a look at some of the issues that frequently spark criticism of KCBS events, and how one contest has attempted to address them. We’re not talking about the scoring system or the other core rules that come down from the home ofﬁce in Kansas City, but rather some of the less tangible aspects of competition BBQ where organizers might have an impact, one contest at a time. I am the BBQ contest coordinator for the Covered Bridge ‘Que festival in Euharlee, Georgia, a small town contest that hopes to inspire big progress by setting a new example for organizers in

two areas: Breaking down barriers between cooks and judges and encouraging new cooks to try competition BBQ. The double blind scoring system itself creates a natural division between cooks and judges. This gap has only been widened by introduction of the “no fraternizing” rule and social media outlets where cooks post pictures of comment cards and rant about scores they feel they didn’t deserve. Inconsistent judge instruction and poor behavior by CBJs witnessed ﬁrst-hand by cooks who judge also have helped to create an “us versus them” mentality that hurts everyone on the BBQ circuit. After all, to have a contest you must have both cooks and judges. We all recognize that there is a problem, but what can be done about it? At Euharlee, we listened to both sides and tried to institute programs that would create interaction between the two groups without violating any KCBS rules. To make it work, both cooks and judges would have to embrace the idea that we’re all on the same side, and be willing to be accept a few alterations to the way most contests do things. One of the most controversial was the policy that absolutely no food leaves the judging tent. Many CBJs like to take home uneaten samples from their plate to enjoy later or share with family members who

don’t travel with them. On the other hand, the majority of cooks hate this practice, epitomized in the characterization of judges as “eaters hauling coolers”. If you’ve ever sat at a judging table next to a “nibbler” who takes a tiny bite and immediately whisks the sample into a ziplock bag you would understand why cooks fear they can’t get a fair score from such a judge. Enter the “Meet the Teams” program. At the cook’s meeting each team is given two goodie bags – one for themselves and one for a judge. On Saturday as each judge completes their work, they randomly draw a team to visit and pick up their bag. Cooks are encouraged (but not required) to offer to share some of their left over meats with the visiting CBJ. All parties are reminded not to reveal any information that could break the blind. This initiative is in its second year at Covered Bridge ‘Que, and response has been overwhelmingly positive from both cooks and judges. In the words of judge Brian Snavely: “I hit the lottery by drawing “PIRATES OF PORKSCENTS”, Dale Wilson’s team. What a gentleman! We spent about 45 minutes talking BBQ and he sent me home with some of his BBQ as well. Of course, I still thanked many of the other teams and wished them all good luck.” Another unique thing about Covered

Bridge ‘Que is the “Old School Challenge”. Years ago the Euharlee event began as an unsanctioned amateur event, but the venue is too small to accommodate both Pro and backyard divisions. Local restauranteur Johnny Mitchell decided to do something to encourage ﬂedgling teams to enter by putting up prize money for a special contest within the main contest. Only teams that prep and cook on the ground are eligible – no porch trailers or RV kitchens allowed! Each participating team is given an Old School Challenge sign to display in front of their camp, and the top three overall ﬁnishers are awarded cash and unique trophies regardless of where they place in the general competition. Johnny Mitchell retired from competition cooking last year, but he still follows the Georgia BBQ Championship rankings and makes occasional appearances at events around the state. When asked why he was funding the Old School Challenge, Johnny replied: “As BBQ grows in popularity, everything has gotten bigger – more teams, bigger rigs, fancier smokers. All of this is intimidating to the little guy with a homemade propane tank offset. The idea of the Old School Challenge is to lower the bar a bit to encourage more folks to try their hand at competition BBQ. Without new cooks

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THE BBQ TIMES

CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com July 11, 2015: 5th Annual Wine Country Big Q, Rohnert Park, CAL. July 25, 2015: 7th Annual Vista BBQ Classic, Vista, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. July 17, 2015: Seaton Star Hall, Seaton, TX. Contact: Edwin Pechal, 2154-9852282-254-721-2887. Aug. 28, 2015: Knights of Columbus (Council 10309), Somerville, TX. Contact: Joe Gonzales, 979-251-1464. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org July 10-11, 2015: US Veterans Honorary BBQ Contest, Vestfest 2015, Waldo, FL. Contact: Dennis Schmitz, 904-5216625. July 24-25, 2015: Smokin on the Suwannee BBQ Festival, Live Oak, FL. Contact: Damon Wooley, 386-5906038. Sept. 4-6, 2015: FBA Funcook, Clerbrook RV Resort, Clermont, FL. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com Sept. 25-26, 2015: Doc Holiday BBQ Championship. Contact: Will Doss, 770228-4699. INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org July 10-11, 2015: Fireﬁghters Helping Fireﬁghters BBQ Cookoff, Pasadena, TX. Contact; Jules, 832-449-0154 or email: jules.fhf@gmail.com. July 17-18, 2015: Coryell Country Critters BBQ, State Championship, Gatesville, TX. Contact: Nancy, 254-405-5722 or email: nlmitchell2003@aol.com. July 17-18, 2015: Dam Lake Fest, State Championship, Somerville, TX. Contact; Melanie, 979-255-1622 or email:

Calendar of BBQ Events

mbecka@spiritoftexasbank.com. July 17-18, 2015: Festival Del Algodon, Raymondville, TX. Contact: Lupe, 956-746-1169 or email: info@festivalalgodon.com. July 17-18, 2015: Quail Creek VFD BBQ Cook-Off, Victoria, TX. Contact: Mike Blaschke, 361-652-7738. July 24-25, 2015: 6th Odem Jubilee, Odem, TX. Contact: Pete, 361-935-7874 or email: pete@regionalsteel.net. LONE STAR BARBECUE SOCIETY For additional info., visit the Lone Star Barbecue Society website at www.lonestarbarbecue.com

July 10-11, 2015: Spring Ho, Lampasas, TX. July 17-18, 2015: Fredericksburg, TX. July 17-18, 2015: Bentwood Bash, Bentwood, TX. July 24-25, 2015: Dam Red Barn Chili & BBQ Cook-Off, Canyon Lake, TX. July 31-Aug. 2, 2015: Rosholt’s BBQ & Chili Cook-off, South Dakota. KANSAS CITY BARBECUE SOCIETY For additional info., visit KCBS website at www.kcbs.us July 10-11, 2015: Holbrook, State Championship, Holbrook, AZ. Contact: Thomas Duncan, Jr., 480-209-9685 or email: wrbbq@gmail.com. July 10-11, 2015: Smoke on the Waterfall, Redwood Falls, MN. Contact: Chris Schmitz, 218-310-2156 or email: chris@yfcminnesota.com. July 17-18, 2015: RiverFest Red, White & Que, State Championship, Bellevue, NE. Contact: Doris Urwin, 402-657-6447 or email: doris@bellevuenebraska. com. July 17-18, 2015: 11th Annual WildBlue BBQ, State Championship, Burlington, KS. Contact: Kristy Reeves, 620-6345121 or email: kristyr@lyon-coffey. coop. July 17-18, 2015: Griller’s Cup, State Championship, Laramie, WY. Contact: Dee Bott, 307-755-4516 or email: dbott@ivinsonhospital.org. July 17-18, 2015: BBQ’Loo & Blues Too!, State Championship, Waterloo, IA. Contact: Cinty Wells, 319-404-7308 or email: cjwsews@mchsi.com. July 17-18, 2015: Cookin’ on Kampeska, State Championship, Watertown, SD. Contact: Caitlin Voecks, 605-886-5814 or email: Caitlin@watertownsd.com.

July 17-18, 2015: Wine, Brew & BarB-Que Too!, State Championship, New Palestine, IN. Contact: Mark Kennedy, 317-417-3050 or email: mkennedy57@comcast.net. July 17-18, 2015: Sam’s Club National BBQ Tour, Auburn Hills, MI. Contact: KCBS Office, 800-963-5227. July 17-19, 2015: Wakefield Rotary Campus Cook Off, State Championship, Wakefield, RI. Contact: Bud Faria, 401789-3902 or email: budfaria@yahoo. com. July 17-18, 2015: Smoke on the Mountain – VA State BBQ Championship, State Championship, Galax, VA. Cotnact: Judy Brannock, 276-236-2184 or email: info@twincountychamber. com. Judges’ Contact: Shanon Dalton, shdalton@gmail.com. July 24-25, 2015: WNC BBQ Festival, State Championship, Maggie Valley, NC. Contact: Teresa Smith, 828-926-1686 or email: teresa@maggievalley.org. July 24-25, 2015: Dodge City Days Barbeque Cook-Off, State Championship, Dodge City, KS. Contact: Abby Elliott, 620-227-3119 or email: aelliott@dodgechamber.com MID ATLANTIC BARBECUE ASSOCIATION For more information, visit the Mid Atlantic Barbecue Association website at www.maBBQa.com. July 10-11, 2015: Chillin & Grillin in the Glades, Wise, VA. Contact: Greg Cross, 276-328-1000 or email: cross_ 9@wisecounty.org. Website: www. chillinandgrillinintheglades.com. July 10-11, 2015: Troy Pig Out, Troy, NY. Contact: Downtown Troy BID, 518279-7997 or email: info@troybid.org. Website: www.downtowntroy.org. July 10-11, 2015: New Jersey State Barbecue Championship, State Championship, North Wildwood, NJ. Contact: Eric Shenkus, 609-523-6565 or email: njBBQ@njBBQ.com. Website: www. niBBQ.com. July 17-18, 2015: Smoke on the Mountain VA State BBQ Championship, State Championship, Galax, VA. Contact: Judy Brannock, 276-236-2184 or email: info@twincountychamber.com. Judges Contact: Shanon Dalton, email: shdalton@gmail.com. July 24-25, 2015: WNC BBQ Festival, State Championship, Maggie Valley, NC. Contact: Teresa Smith, 828-9261686 or email: teresa@maggievalley. org. Website: www.wncBBQfestival.org. July 31-Aug. 1, 2015: Pigs & Pedals,

JULY 2015

State Championship, Asheboro, NC. Contact: Pam Morgan, 336-626-1277 or email; pmorgan@ci.asheboro.nc.us. Website: www.pigsandpedals.com. Aug. 7-8. 2015: Black Dog Music & Que Festival, Floyd, VA. Contact: Sally Truslow, 540-593-9223 or email: struslow@thedogs.com. Website: www. thedogs.com. Aug. 7-8, 2015: Mountain High BBQ Festival & Car Show, State Championship, Franklin, NC. Website: www. mountinhighBBQfestiva.com. Aug. 14-15, 2015: 14th Annual Maryland State BBQ Bash, State Championship, Bel Air, MD. Contact: Christine McPherson, 443-823-1797 or email: Christine@downtownbelair.com. Website: www.downtownbelair.com.

Carolina BBQ Association website at www.scbarbeque.com. July 11, 2015 SCBA Judging Seminar From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street - Columbia, SC 29201 Contact: Lake High lhigh1@sc.rr.com July 17-18, 2015 The SC Peach Festival - 110 Railroad Ave. - Gaffney, SC 29340 Contact: Clay Greer 864-491-6113 moonpiegreer@gmail.com

MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com July 16-18, 2015: Smoke on the Mountain, Galax, VA. Contact: Ron Passmore, 276-233-0334 or email: ggems201@hotmail.com. Judge’s Contact: Shannon Dalton, 276-2334205. July 23-24, 2015: The Memphis Bikefest 2015 Bikers Best Grill Fest, Memphis, TN. Contact: Bryan Watson, 901-596-3496 or email: bryan@memphisbikefest. com. July 31-Aug. 1, 2015: 2015 Watermelon Carnival Barbecue Cooking Contest, Water Valley, MS. Contact: Tonya Eubanks, 662-609-7370 or email: tonyaeubanks@att.net. MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com July 19, 2015: Deer River Bar-B-Que & Brew Fest (Backyard Contest), Deer River, MN. Website: www.deerriver.org. July 24-25, 2015: Sam’s Club Qualiﬁer, Woodbury, MN. July 31-Aug. 1, 2015: Great Northern Barbeque, Brainerd, MN. Website: www.greatnorthernbbq.com.

TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org Aug. 7-8, 2015: Forty & Eight 19th Annual BBQ Cook Off, Willis, TX. Contact: Larry Eary, 936-327-0964 or Leon Fritsche, 281-330-8736. Aug. 28-29, 2015: St. Anne De Beaupre BBQ Cookoff, Houston, TX. Contact: Linda Hutson, 832-296-0770 or Samantha Sosa, 832-515-1684. Sept. 11-12, 2015: EMCFA Bar-B-Que 30th Annual Cook Off, Porter, TX. Contact: David Rogers, 713-822-4060.

NEW ENGLAND BARBEQUE SOCIETY For additional info., contact the New England Barbeque Society at www.nebs.org SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South

ROCKY MOUNTAIN BBQ SOCIETY For additional info., visit the Rocky Mountain BBQ Society website at www.rmbbqa.com

PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Paciﬁc North West Barbecue Association website at www.PNWBA.com July 11-12, 2015: Drummond Boots & BBQ Cookoff, Drummond, MT. July 25-26, 2015: Tour de Terrace BBQ Comp, Mountlake Terrace, WA. Aug. 1-2, 2015: Canadian National Championships, Whistler, BC. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs. com. Aug. 1, 2015: Piggly Wiggly 9th Annual Steak Cookoff, Springhill, LA. 318-539-9116 ext. 304 or email: lhurst@kenyanco.com.

PAGE 19

THE BBQ TIMES

JULY 2015

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THE BBQ TIMES

JULY 2015

COVERED BRIDGE From Page 17

Swine & Shine BBQ earned their first Grand Championship at Euharlee with an impressive 705.68 score coming up every year, the circuit will even- 2013. The “Any Dessert but Cheesecake” tually decline. The Challenge provides a winner was Lynn Smith of Que’n Stew’n & target that is a little easier to hit for the nov- Brew’n with her peach cobbler with bourice cook, while still giving them a chance in bon sauce (180). the big game.” Since the contest reached full capacity The inaugural Old School champion was this year (six teams were turned away), the Allen Tucker’s Chattahoochee Que out of prize pool for the main meats was increased Dacula, who finished in 7th place overall in to $8000. Euharlee already pays the top ten the main competition. Other special award places overall to reward consistency, so winners included Buddy Goodwin’s Big the GC and RGC payouts were bumped up Pig, Inc. taking People’s Choice – Buddy significantly. In chicken, top honors went was the Grand Champion in Euharlee in to Mike Moore of Old Plantation BBQ.

Ivan Brown, head cook of team IB Smokinʼ sets up for his ﬁrst ever Pro BBQ contest at Covered Bridge ʻQue.

Peopleʼs Choice winner Buddy Goodwin of Big Pig, Inc. sharing some of his meats with CBJʼs Arthur and Patricia Stark.

Left: First time judge Isaiah House, Jr picks up his goodie bag from Under the Radarʼs Allen Clem of Kingsport, TN.

Below: Dale Wilson of Pirate 50 shares a beverage with CBJ Brian Snavely

Old School Challenge winner Allen Templar Temptations blew the field away Tucker receives his cash prize and trowith their 180 score to win the ribs category. phy from Johnny Mitchell and City of Long-time local competitor Lester Jenkins Euharlee Mayor Dennis Thayer. of Big L’s Sweet Heat was first in pork, and Jim Lloyd and family took Swine & Shine BBQ to the top of the brisket scores, squeaking out the win via tie breaker against Chat- points. Big L’s Sweet Heat’s brisket score held them back to take Reserve with 2nd, tahoochee Que. There was no photo finish in the overall 7th, 1st & 14th rankings. How did it feel to win their first Grand ranking though, as Swine & Shine’s impressive 12th, 4th, 2nd & 1st place category fin- and a 700 club pin? We didn’t get a postishes catapulted them to Grand Champion contest interview with Swine & Shine with authority – seven points ahead of the BBQ, but I think the smiles on the Lloyds rest of the field with an amazing 705.68 faces says it all.

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PAGE 21

Smokin on the Lake

Monroe City, Missouri • May 29 - 30, 2015 1. 2. 3. 4. 5. 6. 7.

Pitmasteriq BBQ 700.5368 Boss Hawg BBQ 700.0000 Smoke This BBQ Mo 699.3712 Fat Texan 695.4284 Gettin’ Basted 695.3716 In Deep Sauce 694.2056 Awsome Racks Cooking Crew 689.6228 CHICKEN: 1. Awsome Racks Cooking Crew 177.7028 2. Jonnie O’s 177.7028 3. 3g’s Bar-b-q Team 176.5600 4. Gettin’ Basted 176.5600 5. Pitmasteriq BBQ 173.7028 6. Smoke This BBQ Mo 172.5600 7. Smokin Rednecks 172.5600 8. Fat Texan 171.4628 9. Ribs N Bibs 171.4056 10.Mo BBQ 170.8456 PORK RIBS: 1. Fat Texan 179.4400 2. In Deep Sauce 178.8572 3. Boss Hawg BBQ 176.0228 4. Brickhead BBQ 176.0000 5. Smoke This BBQ Mo 175.4056 6. Last Cow South 172.0228 7. Township Line BBQ 171.9772 8. Jonnie O’s 171.4400 9. Pitmasteriq BBQ 169.6912 10. Awsome Racks Cooking Crew 169.1200

OVERALL: 8. Brickhead BBQ 689.1312 9. 3g’s Bar-b-q Team 686.1944 10. Jonnie O’s 678.2516 11. Smokin Rednecks 672.5372 12. Ribs N Bibs 672.5028 13. Mo BBQ 671.3944 14. Last Cow South 665.7256 15. Blind Guys BBQ 663.8628 PORK: 1. Boss Hawg BBQ 180.0000 2. Pitmasteriq BBQ 177.1428 3. Ribs N Bibs 176.5600 4. Gettin’ Basted 174.2628 5. Smoke This BBQ Mo 173.7028 6. Fat Texan 173.1200 7. Brickhead BBQ 172.0228 8. In Deep Sauce 170.2628 9. Blind Guys BBQ 169.7028 10. Smokin Crew 168.0116 BRISKET: 1. Pitmasteriq BBQ 180.0000 2. Boss Hawg BBQ 179.4400 3. 3g’s Bar-b-q Team 177.7144 4. Gettin’ Basted 177.7028 5. Smoke This BBQ Mo 177.7028 6. Mo BBQ 175.4516 7. Awsome Racks Cooking Crew 175.4172 8. Brickhead BBQ 175.4056 9. In Deep Sauce 174.2628 10. Last Cow South 171.4400

GBA : THE TABLE OF DEATH

THE BBQ TIMES

By: Jim Sewell, Vice President Georgia Barbecue Association

JULY 2015

If you browse around any of the many BBQ related forums or social media sites for very long, you will find some discussion about the dreaded “Table of Death”. This seemed to be a particularly hot topic for a few weeks recently. As best I can determine, the “Table of Death” is a group of evil, cold hearted judges who find it physically painful to give scores of 10 or 9. These judges have such a surly attitude that they naturally congregate with others of a like mind and end up seated together at a table. The poor Pitmaster whose labor of love unfortunately lands on the “Table of Death” is doomed to a middle of the pack finish at best. I would like to tell you that the Georgia Barbecue Association (GBA) does not have judges who score considerably lower than their fellow judges. While I don’t believe we have judges who are evil or cold hearted, we do have some who are more critical than others. It is difficult, however, to find a “Table of Death” in the GBA due to our method of seating. At each contest, judges are reminded that

spouses, signiﬁcant others or even close friends should not sit at the same table. At many contests, a judge may only sit for two of the three categories. Judges are also instructed not to sit at the same table with the same group from the previous category. Judges are encouraged to mix and mingle and, most importantly, meet a new friend at each contest. This random seating of judges pretty much eliminates the dreaded “Table of Death”. The lower scoring judges may just happen to land at the same table for the ﬁrst category, but they will not be seated together for the next one. In fact, there is a very good chance that only 2 or 3 will even be seated for the next category. We have noticed, in the GBA, that new judges tend to score lower than more seasoned judges. With that in mind, the contest rep who determines which judges will be seated in each category makes sure that the newer judges evenly distributed among the three categories. Once the judges are seated, the lead contest rep will check to be sure that no more than 1 or 2 newer judges are seated at each table. The GBA even takes the randomness of

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THE BBQ TIMES

JULY 2015

Just Blowing Smoke Takes the Title at Brookhaven BBQ Bash By Jim Sewell, Vice President Georgia Barbecue Association

The Georgia Barbecue Association (GBA) invaded the metro Atlanta area for the Brookhaven BBQ Bash as part of the Brookhaven Soccerfest on the Fourth of July weekend. The weekend started with on again/off again showers throughout the day Friday. By Saturday morning, it had turned into a steady rain. The weather radar did give much hope with a continuous band of rain all the way west to Mississippi. While lightning strikes delayed the start of the Peachtree Road Race just a few miles to the south, the dedicated GBA Pitmasters continued to work their magic & turned in box after box of outstanding ‘Que. Just Blowing Smoke, Robin & Amy Bowles along with Rick Goldstein, made finals in all three GBA categories, but it was their first place Pork Loin that tallied the highest score of the day from the panel of finals judges to capture the Grand

Championship. Brad Sweet of 92 BBQ/ Assassin Smokers took home the Reserve Grand Championship when he made finals in Pulled Pork and Ribs but just missed a “triple final” by 0.6 of a point for a 4th place finish in Loin. Between Just Blowing Smoke’s winning Loin entry & 92 BBQ/Assassin Smokers 4th place box was Hard Rock Hill BBQ in 2nd place and Buckhaven BBQ, in their first competition, in 3rd place. Fifth place went to 29 Barbecue with Hootie Q taking 6th place. Rub Shakers Que took 7th place & 8th went to Simply Q. Big Mama’s & Big Daddy’s BBQ grabbed the 9th spot and Lil Bubba’s rounded out the top 10. Harvey & Shirley Wills of Fiddler’s BBQ took top honors in Pulled Pork. 92 BBQ/ Assassin Smokers was the runner-up and Just Blowing Smoke took 3rd place. In the preliminary round, Just Blowing Smoke tallied a perfect score of 600. Simply Q finished in 4th place. Fifth place went to Lil

92 BBQ / Assassin Smookers takes home the Reserve Champion prizes.

Flidders BBQ took home ﬁrst place Pulled Pork.

Just Blowinʼ Smoke takes the Grand Champion Title. Bubba’s by 0.1 of a point over Hard Rock Hill BBQ. Swineholio came in 7th place followed by Porch Light in 8th; Que the Musick in 9th and Rub Shakers Que in 10th place. The third category of the day is always Ribs and 92 BBQ/Assassin Smokers topped the field. Just Blowing Smoke came in second and Swineholio finished in 3rd place. 29 Barbeque took 4th place. Simply Q edged out Fiddler’s BBQ for 5th place by 0.1 of a point. Seveth & eighth places were also close as Rub Shakers Que edged out Hard Rock Hill BBQ by just 0.2 of a point. Ninth & 10 places went to Que the Musick and Porch Light respectively. The GBA really enjoyed the beautiful park in Brookhaven. It was a shame that the weather washed out most the Soccerfest activities. Our hosts for the weekend did an outstanding job & the GBA is looking forward to a return visit in the near future. With the 2014-2015 competition season officially closed, we now look ahead to our Annual Banquet. It will be held on August 1st at Healy Point Country Club in Macon. All GBA members - cook teams, judges, sponsors, and general members

- are invited to be a part of this special event. We will honor our Teams of the Year as well as our Judge of the Year. There be will nice gift bags from our sponsors as well as drawings for great door prizes. The GBA also has a Judge Training Class scheduled for August 22 at Towns Bluff Park near Hazlehurst. Go to the Contests & Events page at www.bbqga.com to register for these events. We are excited to kick off our 2015-2016 competition season in Grifﬁn on Sept 25-26. This will be one of three Team of the Year double points contests. The GBA State Championship will be held at the Deep Roots BBQ Festival in Milledgeville on Oct 23-24. Make you plans now to be a part of these two great events.

Hard Rock Hill made ﬁnals and ﬁnished second place in Pork Loin at the Brookhaven BBQ Bash.

PAGE 23

THE BBQ TIMES

JULY 2015

Perfect Pork Brings Home the Bacon for Buffalos BBQ in Okemah

Rusty Mug Brew-N-Que in competitive BBQ. On any given day the win could be yours as long as you keep those ﬁres burning! RGC The American Dream BBQ Team, GC Buffalos BBQ and Contest Organizer Greg Scott (photo courtesy of Christine Qualls)

By Kelly Pike OKBS Next stop on the Oklahoma Barbecue Society’s Team of the Year tour was the Ofuskee Firefighters Wildfire Cookoff in Okemah, Oklahoma. Located in central Oklahoma just off Interstate 40, this tiny town was named for Kickapoo Indian Chief Okemah noted for his honesty, integrity and uprightness. In Native American, the word Okemah means “High Man”. The Okfuskee County firefighters embody Chief Okemah every day protecting life and property for all the people in this county. All of the area firefighters are volunteers. This event is put on every year to not only honor the volunteer firefighters, but to also help raise money. Arts & Crafts vendors, a kids zone, $10 per plate fish fry on Friday night and BBQ taster kits on Saturday all help the event coordinators raise the funds that are divided among participating fire departments to help offset costs for fuel and upkeep on equipment. This year’s event was held at the Okfuskee County Fair Barn. KCBS reps Bob and Terri McKinnon handled the contest side of this 4th year KCBS sanctioned event with ease. Teams were treated to a catfish dinner with all the fixins on Friday night and a delicious breakfast of eggs, biscuits and sausage gravy on Saturday morning. Contest Organizer Greg Scott and his hard-working gang of volunteers made sure teams had all the ice and elec-

tricity they needed, with welcomed additional help from David Qualls of The American Dream BBQ Team lending a power grid for the weekend. Teams spent Friday night catching up and some even practiced up on their golf swings (and slices) as the location backed up to the Okemah Golf Club. Several high profile teams made their way into Oklahoma for a little friendly competition including The King of Ribs Johnny Trigg with Smokin Triggers, premier pitmaker Jamie Geer of Jambo Pits and top IBCA cooker Ronnie Wade with Blazen BBQ. Saturday morning brought out the best in competition BBQ as teams rallied around another team to help get them back in the game. That epic comeback landed John & Sara Carlyon of Smokin’ Hot J’s a 1st place in Chicken and another story for the barbecue history books. At the end of the day, a perfect 180 in Pork, along with sixth place Chicken and Ribs, and ninth place in Brisket propelled Donny Teel of Buffalos BBQ to Grand Champion status. The American Dream BBQ Team took Reserve Grand with second place in Chicken, ninth in Ribs, fourth in Pork and third in Brisket. Little Pig Town took home first place in Ribs and Jamie Geer with Jambo Pits walked away with first place in Brisket. Okemah is also the birthplace of folk music legend Woody Guthrie, known for the classic “This Land Is Your Land”. A heartfelt thanks goes out to all of the Okfuskee

Below: Okemah, Oklahoma

County firefighters for putting their lives on the line every day to protect the people and this beautiful land that was made for you and me. And to all of your BBQ’rs out there, head on over to Okemah next year for some of the best fish you’ve ever tasted and a little competition with some of the biggest names

JEFF

From Page 4

gles they were having, others wanted to share their journey and trials along the way. Each of them felt a comfort with opening up to me on deeper issues of the heart.... And that was the clear answer from God. THIS was exactly where He needed me to be, for these men to share their hearts with someone they could trust. What an honor and a privilege. The contest ended like they all do, I walked away seeing God in new ways and making friends that will last a life-time. I share all of this with you because God’s plan for your life is HUGE, but it may be

GBAFrom Page 21

the judging process a step further. Before the ﬁrst turn-in of the day; the ofﬁcial scorer for the contest will use a random number generator to assign the box numbers to tables. A random list is generated for each of the three categories. In the GBA, it does not matter when the box is brought to the turn-in table. It’s placement on the judging tables has already been determined. With this method, the GBA strives to insure that each team receives fair and consistent scoring. I would be interested to hear comments from teams and judges, both GBA & non-GBA, on the GBA judging procedure. Send you comments to judges@bbqga.org.

very small as the world sees it. His plan may be for your biggest impact to happen in the smallest crowds. His glory and plan are for everyone to see the light of Salvation through what we do and how we live our lives. The ﬁrst step in all of this is to surrender to the King of Kings, Jesus Christ. He wants your whole heart and nothing less. Once done, you will wonder why it took so long to make that decision. Give it to God... What are you waiting for? God bless you, I love you!

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THE BBQ TIMES

JULY 2015

Historic Cocoa Village’s BBQ & Blues June 6, 2015 • Cocoa Village, Florida

Barber Q Battle

Birmingham, Alabama • May 16 - 17, 2015

Above: Grand Champion, Big Papaʼs Country Kitchen - Dana Hillis, Pitmaster Left: Reserve Champion was a tie score between Good Buddies BBQ, Bobby King & Joel Van and Hot Wachulaʼs Matt Barber. Below Left: Jason Whitcomb takes the rib

Smoke Me Silly Grand Champion

OVERALL: 1. Smoke Me Silly 699.3484 2. South Pork 693.6572 3. Jiggy Piggy 691.9200 4. Que’n Stew’n & Brew’n 691.3140 5. The Specialists 687.3944 6. Smokin Butt Crew 685.0280 7. Red Eyed Smokers 683.3600 8. Hickory Prime 683.3368 9. 2 Men And A Pig 681.5884 10.Fat, Drunk & Stupid 681.0512 11.Little Bit Of R And R 679.9656 12.House Of Q 670.1940 13.Swine And Shine BBQ 669.0400 14.Rooters-n-tooters Tn 662.1368 15.River Rat Pig Porkers 660.9712 16.On Fire 637.5884 17.Rosser’s BBQ 633.5540 18.Industrial Stafﬁng 628.5028

category again for Team Unknown. Below: “Big Papa” Dana Hillis Trophiesʼ from the event.

Reserve Champion South Pork

CHICKEN: 1. Hickory Prime 180.0000 2. Que’n Stew’n & Brew’n 180.0000 3. The Specialists 178.8572 4. River Rat Pig Porkers 177.7028 5. South Pork 177.1428 6. Little Bit Of R And R 176.5944 7. Rooters-n-tooters Tn 175.4056 8. Jiggy Piggy 174.2744 9. Smoke Me Silly 173.1200 10.2 Men And A Pig 173.1084

PORK: 1. 2 Men And A Pig 177.7028 2. Smoke Me Silly 175.4056 3. Jiggy Piggy 174.2628 4. Smokin Butt Crew 173.1200 5. Red Eyed Smokers 173.1200 6. House Of Q 171.9884 7. Que’n Stew’n & Brew’n 170.8228 8. South Pork 170.2744 9. Hickory Prime 169.1084 10.Fat, Drunk & Stupid 167.9656

PORK RIBS: 1. Jiggy Piggy 177.7028 2. Little Bit Of R And R 175.4172 3. Que’n Stew’n & Brew’n 174.2628 4. South Pork 173.1316 5. Smoke Me Silly 173.1200 6. Swine And Shine BBQ 172.5600 7. Fat, Drunk & Stupid 169.7144 8. Red Eyed Smokers 169.7144 9. The Specialists 169.7028 10.Smokin Butt Crew 168.5484

BRISKET: 1. Fat, Drunk & Stupid 177.7028 2. Smoke Me Silly 177.7028 3. House Of Q 174.2628 4. Red Eyed Smokers 173.1428 5. South Pork 173.1084 6. The Specialists 172.5600 7. Smokin Butt Crew 172.5484 8. 2 Men And A Pig 167.9656 9. Hickory Prime 166.8456 10.Que’n Stew’n & Brew’n166.2284

CHICKEN: 1. Big Papa’s Country Kitchen 196.4666666 2. TBA 195.7500000 3. Good Buddies BBQ 195.7333333 4. Sweet Smoke Q 195.5166666 5. Hot Wachula’s 195.0500000 6. Bull Rush BBQ 192.9000000 7. Divine Swine 192.4333333 8. Meatheads’ BBQ 191.5333332 9. Belly Up BBQ 191.5166666 10.Bubba’s Scrub Oak BBQ191.5000000 RIBS: Team Unknown BBQ 197.1500000 Two Crackers Cooking 196.4333332 Dadgum Good BBQ 195.9833332 Divine Swine 195.0499999 Sonny’s Heritage BBQ Team 194.0833333 6. Bubba’s Scrub Oak BBQ193.6166666 7. Sweet Smoke Q 192.9333332 8. Bull Rush BBQ 192.8666667 9. Pendray BBQ 192.3666668 10.Hot Wachula’s 191.4500000 1. 2. 3. 4. 5.

PORK: 1. Hot Wachula’s 197.8833332 2. Big Papa’s Country Kitchen 197.1499999 3. Swamp Boys 195.4500000 4. Blitzkrieg BBQ 193.3833333 5. Dadgum Good BBQ 193.1499999 6. Sweet Smoke Q 192.9333334 7. Pigture Perfect 192.9333333 8. Good Buddies BBQ 192.9166667 9. Bubba’s Scrub Oak BBQ192.8833333 10.Behemoth BBQ 192.7000000 BRISKET: Good Buddies BBQ 200.0000000 Blitzkrieg BBQ 195.7500000 Swamp Boys 193.3833333 Big Papa’s Country Kitchen 192.9333333 5. Hot Wachula’s 192.6666666 6. Smoked ‘Que 192.2166667 7. Bull Rush BBQ 190.7333333 8. Behemoth BBQ 190.5333332 9. Six Guns and Lou BBQ 190.3000001 10.Fire Pit BBQ 189.8166667 1. 2. 3. 4.

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THE BBQ TIMES

JULY 2015

Christopher Prieto and Southern Livingʼs Smoked Pork Butt from the Ultimate Book of BBQ ing with apple juice every hour. 5. Remove pork from smoker, and wrap tightly in a double layer of heavy-duty aluminum foil; return pork to smoker. Continue cooking until a meat thermometer inserted into thickest portion registers 200°. 6. Remove pork butt from smoker; open foil, and allow steam to escape for 2 to 4 minutes. Let pork rest in foil 2 to 4 hours. 7. Remove pork from foil, and place on a cutting board, reserving drippings in foil. Pull pork into large chunks, and discard all visible fat; coarsely chop and drizzle with reserved pork drippings. Serve with El Sancho Barbecue Sauce or North Cackalacky Barbecue Sauce.

SMOKED PORK BUTT

Pork butts may very well be the most forgiving meat to barbecue, so if you’re trying out a smoker for the ﬁrst time, this cut of pork is a good one. Just coat it with a good dry rub, let it rest, and leave everything else up to your smoker. Yield: 8 to 10 servings Total Cook Time: 8 to 16 hours 1 (8- to 10-lb.) bone-in pork shoulder roast (Boston butt) 1⁄2 cup peanut oil 2 cups Season All Rub 1 cup Pork Brine Injection 3 to 4 sugar maple or cherry wood chunks 10 lb. charcoal briquettes 3⁄4 cup apple juice El Sancho Barbecue Sauce North Cackalacky Barbecue Sauce 1. Trim excess fat from pork butt. Coat pork butt with peanut oil, followed by a liberal coating of Season All Rub. Using an injector, inject 1 cup Pork Brine Injection into pork butt at 1-inch intervals. Chill for 4 to 6 hours. 2. Remove pork butt from refrigerator, and let stand 30 minutes. 3. Meanwhile, prepare charcoal fire in smoker according to Minion Method. Place water pan in smoker; add water to depth of fill line. Regulate temperature with a thermometer to 275° for 15 to 20 minutes. 4. Place pork on upper food grate; close smoker. Smoke 4 to 6 hours or until a meat thermometer inserted into thickest portion registers 165°, spritz-

Carolina and don’t require refrigeration.

Yield: about 1 2⁄3 cups Total Cook Time: 30 Minutes 2 cups apple cider vinegar 1⁄4 cup ketchup 2 Tbsp. firmly packed brown sugar 2 Tbsp. hot sauce 11⁄2 tsp. dried crushed red pepper 1⁄2 tsp. coarse black pepper 1⁄8 tsp. ground red pepper 2 tsp. table salt 1 Tbsp. fresh squeezed lemon juice cup apple juice Use Christopher Prieto’s signature rub on 1⁄2 anything you want to throw on the grill or Stir together all ingredients in a mesmoker: ﬁsh, steaks, pork, or chicken. dium saucepan over medium heat; bring Yield: about 2 cups to a boil. Reduce heat; simmer, stirring Total Cook Time: 5 Minutes occasionally, until reduced to 12⁄3 cups, 3⁄4 cup paprika about 25 minutes. 1⁄2 cup turbinado sugar 1⁄4 cup seasoned salt 1⁄4 cup coarse black pepper This Texas-style barbecue sauce is sweet 2 Tbsp. granulated garlic and spicy and ideal with smoked brisket, 1 Tbsp. granulated onion pulled pork, or even beef ribs. 1 Tbsp. dried oregano 2 tsp. chipotle powder Yield: about 3 cups Stir together all ingredients until well Total Cook Time: 35 Minutes blended. Store in an airtight container up 1⁄3 cup tomato paste to 1 month. 1⁄2 cup ketchup

SEASON ALL RUB

EL SANCHO BARBECUE SAUCE

This brine injection is ideal for adding moisture to a large cut of meat like a pork butt. It helps prevent the meat from drying out while on the smoker and helps intensify the ﬂavor during the cooking process. Yield: about 21⁄2 cups Total Cook Time: 5 Minutes 2 cups apple juice 1⁄4 cup white vinegar 11⁄8 cups sugar 1⁄4 cup kosher salt 1 tsp. hot sauce 1 Tbsp. Worcestershire sauce 2 Tbsp. Season All Rub Stir together all ingredients until sugar dissolves. Refrigerate in an airtight container up to 1 week.

1 cup apple cider vinegar 1⁄4 cup yellow mustard 1⁄4 cup Worcestershire sauce 1 Tbsp. hot sauce 1 Tbsp. granulated onion 1 Tbsp. granulated garlic 1 Tbsp. kosher salt 2 tsp. hickory liquid smoke 1 tsp. coarse tellicherry black pepper 1 cup sugar 1⁄3 cup honey Stir together tomato paste and next 10 ingredients in a medium saucepan over medium heat. Add sugar and honey, and bring to a boil. Reduce heat; simmer, stirring occasionally, for about 30 minutes. Refrigerate in an airtight container up to 1 week.

NORTH CACKALACKY BARBECUE SAUCE

MINION METHOD (COOKING METHOD)

PORK BRINE INJECTION

When it comes to starting his smoker, our Vinegar-based sauces, like this slightly spicy sauce, are traditional in eastern North award-winning pitmaster Christopher Prieto

prefers what is known as the Minion Method, which was created by Jim Minion for the Weber Smokey Mountain cooker. “One of the advantages this method has over others is there’s less chance that the cooker will run hotter than you want,” Prieto explains. “It’s easier to start with a few hot coals and bring the temperature up to 225° to 250° than it is to start with a red-hot cooker and bring the temperature down.” The Minion Method is simple and sets up the charcoal so it achieves a longer, more consistent burn. If prepared correctly, your fire should burn between 6 and 10 hours at 225° to 275°, and will eliminate the need to add more fuel, making it ideal for meats that require long, low-and-slow cooking. Some pitmasters create a donut-shape with the unlit charcoal chamber, then fill the hole with the lit charcoal, so the charcoal slowly burns from the inside out. There is one disadvantage to using the Minion Method: cooking over unlit charcoal. Since the Minion Method goes against the idea that charcoal briquettes should be completely lit and white before cooked over, those with sensitive palates could detect an off flavor. However, numerous winning teams on the barbecue circuit use this method without any negative effects to the quality of their barbecue. 1. Fill the smoker’s charcoal chamber with unlit charcoal briquettes. 2. Spread several chunks of wood beneath the unlit charcoal. 3. Fill the chimney starter about halfway with charcoal and light it. 4. After 7 to 10 minutes, and once the charcoal at the top of the chimney is ash white, pour it over the unlit charcoal in the charcoal chamber. That’s it.

PAGE 26

THE BBQ TIMES

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PAGE 27

THE BBQ TIMES

JULY 2015

The BBQ Times Classiﬁeds

Are you interested in getting your used BBQ equipment listed on this page for sale? All line ads for USED BBQ equipment are free and include one photo as space permits. Submit yours to aevans@bqtimes.com to be included in the next issue. You can also view listings at www.bqtimes.com under the Classiﬁeds tab. WWW.BQTIMES.COM • aevans@bqtimes.com • 478-218-2333

ALABAMA

Backwoods BBQ Cooking Trailer Location: Huntsville, AL

This is a Dual Backwoods cooking trailer that host two commercial sized cookers. PRICE HAS BEEN REDUCED from original 11.5K!! Just won Memphis In May Ribs 1st place There is one competition hog cooker and one Professional cooker. Trailer has a custom cabinet for storage and a stainless top for meat prep. It has on board electricity that provides lighting on the prep area and to front of the cookers. There are ﬂoodlights on one side. A switch panel located near one of the entrance doorways controls all of these lights. The professional cooker has the Backwoods convection system. The hog cooker has an additional shelf that provides the ability to cook as many as 60 slabs of ribs at one time. There are two awnings that open to each side. Contact Randy Cannon Phone: 256-503-0375 Price: $ 8,250.00

Backwoods Smoker

Location: Huntsville, AL

I have a 2003 Backwoods Professional cooker on sale for $2500 that was just used this past Memphis in May to take 1st place in Ribs!!! It

has been very well maintained over the years with numerous paint jobs and repairs to the door skins and insulation liners. A new one today would cost you 8k with these options. It as a convection system that is in great working condition and auto-water that needs repair but can easily be corrected. This cooker is in great shape. The water pan is solid and there is little rust on the outside. The door liners have been recently replaced. Currently its attached to a trailer but can have it removed if you decide to buy it. heat deﬂector too. Can send updated pictures if desired. Contact Randy Cannon Phone: 256-503-0375 Price: $ 2,500.00

GEORGIA Competition Vending Smoking Trailer Location: Ellijay, GA

This trailer comes complete and ready for business. All catering equipment and smoker goes. Clean title on this 2014 freedom trailer with a Southern Q smoker. This unit has carried a 100% sanitation rating for the last 2years. Back porch is screened in with diamond plate ﬂooring. Email for more info. Contact David Phone: 8285458135 Price: $ 30,000.00

2012 Lark 7x16’ V Nose Competition Trailer Location: Sharpsburg, GA

Competition Trailer ﬁt for a Grand

Champion. Extra 6” Additional Height inside, 13,500 BTU A/C with Heat Strip for those hot or cold competitions. Electric package with 60amp electrical box, 110v HD Outside Receptacle with 3 Outside Halogen Floodlights by the doors. 4’ Fluorescent lights inside along with track lighting over the sink and work area. Custom Cabinets in the front V for storage and Cabinets along the side with Kitchen sink complete with Electric Water Heater. Floor built on 12” centers for extra sturdiness for the 6 D-Rings mounted center of the trailer ﬂoor. Tires are in excellent condition. This won’t last long. More pictures available or come by and take a look. Contact Donald Lowery Phone: 770-301-0254 Price: $ 6,500.00

TEXAS 8 Ft. Smoker & Trailer Location: Athens, TX Has wood storage box,

ﬁre box , industrial temp gage, mounted to trailer Contact Tena Starr Phone: 903-288-4168 OR 903-288-2184 Price: $ 1,800.00

VIRGINIA

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

SURESHOT SID’S Gunpowder Seasoning & Gunshot Sauce

NEBRASKA

Traeger CDM200 Location: Nebraska, Columbus

I have a Traeger CDM200 commercial grill for sale. All the electronic components are new. All three motors are newer, new hot rods and cups, and it is in good condition. It has 50sq ft of cook space. I’ve done 150 racks of ribs on it at once. The grill grates are in good condition. Please call or email for pictures and more information. Contact Travis Johnson Phone: 402.910.6371 Price: $ 6,500.00

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David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

PAGE 28

THE BBQ TIMES

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