BBQ Times May 2015

The BBQ Times WWW.BQTIMES.COM

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

VOLUME 6 • NUMBER 7

Perfect 180 in Chicken, 1st Place Brisket lands Clark Crew Grand at Claremore, Oklahoma Boots - n- BBQ

By Kelly Pike Oklahoma Barbecue Society

There’s an old saying “if you don’t like the weather in Oklahoma, just wait a minute and it’ll change”. That is so true, not only in May, but also almost every time the Cherokee Casino Will Rogers Downs hosts the Claremore Reveille Rotary for the annual Boots~n~BBQ contest. This stop for the Oklahoma Barbecue Society Team of the Year race started with cloudy skies and mild temperatures on Friday.

But as the day went on the humidity rose and the skies opened up bringing torrential rainfall and winds in excess of 50 mph. Teams hunkered down under whatever shelter they could find. Unfortunately some of those shelters took flight never to be seen again. Ankle deep water and mud kept most of the socializing on Friday night to a minimum. When the sun rose on Saturday morning competitors were doing everything they could to recover from overnight plummeting smoker temps and swamped campsites.

Saturday proved to be a much better day weather-wise as 29 teams prepared to contend for a piece of the $10,000 prize and the crowds gathered to participate in the People’s Choice portion of the competition. The sale of taster kits for People’s Choice is the Rotary Club’s way of

Grand Champion Travis Clark of Clark Crew BBQ (center); Reserve Grand Champs Scot & Rocky Kee of Little Pig Town. fundraising, focusing their service efforts in promoting peace, fighting disease, providing

clean water, saving mothers and children, supporting education, and growing the local

economy.

After the stormy weather and fierce competition, teams gathered in the casino lounge as the contest organizers and KCBS representatives revealed the winners. Ancillary contest winners were announced first with Smokin Hot J’s receiving 1st place in dessert with a perfect 180 score.

People’s Choice winner this year went to the hometown team The Outlaws.

With a 180 in Chicken, Clark Crew BBQ took top honors in the category as well as 1st place in Brisket. 1st place in Pork Ribs was OkieQ, followed by Little Pig Town with 1st place in Pork. Winning Grand Champion at the 2015 Claremore Boots~n~BBQ contest was Travis Clark with Clark Crew BBQ with an impressive score of 701.6688. Reserve Grand Champion was Little Pig Town with an equally impressive trip into the 700 club. Top ten overall was Clark Crew BBQ, Little Pig Town, Habitual Smokers, Buffalo’s BBQ, Indian Territory Smoke, Fire Dancer BBQ, OkieQ, The Outlaws, Sunrise BBQ, and Super Swine.

The Claremore Boots~n~BBQ contest is a staple for many Oklahoma teams and will continue to help fund the amazing efforts of the Claremore Reveille Rotary Club. So if you plan to throw your name in the hat next year there’s only a few things you need to remember. An umbrella, rubber boots, and your sense of adventure. After all, it is May in Oklahoma!

INSIDE THIS EDITION:

Stump Takes Grand in Georgia

All Smoked Up wins Florence

Official Publication of:

Page 2

Page 11

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PAGE 2

THE BBQ TIMES

MAY 2015

Stump Smokers Hits Trifecta at Hawkinsville Smokin’ the Track

both Pulled Pork & Ribs to go with a 5th place finish in Loin to capture the Reserve Grand Championship.

The runner-up to Stump Smokers in Loin was Buster Davis of Smokin’ AJs. 92 BBQ/ Assassin Smokers helped maintain their lead in the season’s Team of the Year standings by placing third. LawDawg, currently in second place in the TOTY standings, kept pace by coming in 4th place. Dobey Q claimed 5th place with 29 Barbecue claiming sixth.

Southern Hogs finished in 7th place. Fiddlers BBQ finished 8th. CaJenn BBQ, cooking in their first GBA contest grabbed 9th place with J Dubs Stew & Que taking 10th Stumps Smokers and Dobey Q finished first and second in both the Pulled Pork and Ribs categories. In Pulled Pork, Smokin AJs was again right there in the hunt by finishing third. Just Blowing Smoke came in 4th with LawDawg BBQ coming in fifth. Southern Walter “Stump” McDowell and Tab “Mama Stump” McDowell take home Grand Champion at the Smokinʼ the Track Hogs edge 92 BBQ/Assassin Smokers for BBQ Competition held in Hawkinsville, Georgia April 4, 2015 after taking first place in all three categories for the day.

6th place by just a tenth of a point. Forget tion and Smokin’ the Track BBQ competiThis left no doubt that the team would also Me Not BBQ took 8th place, HIgh Tech

By Jim Sewell tion. When the dust settled from a day of win the Grand Championship. This was only Smokers/Comsouth took 9th with Dixie DaGBA Vice - President harness racing on the track; Stump Smok- the third time in GBA history that one team vis Cooks rounding out the top ten.

The Hawkinsville Harness Racing Festiers, Tab & Walter “Stump” McDowell, hit made a clean sweep of all the top awards.

See Hawkinsville Page 7. val hosted the Georgia Barbecue Associathe Trifecta by winning all three categories.

David Hair & Dobey Q made finals in

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PAGE 3

THE BBQ TIMES

MAY 2015

Keeping up with the health of everyone in BBQ

Audrey Evans

Editor & Publisher aevans@bqtimes.com There’s no doubt about it, Spring has come and gone and Summer is here.

Well, temperature wise anyways. BBQ Season is in full effect. There are at least 5 competitions on my calendar each weekend. I think that is also a big sign towards the growth in competition BBQ over the last few years. I used to think I was going to go crazy after eight weekends in a row and now, it’s even more tough to pick and choose what contest to

attend each weekend out of those eight.

With that being said, always remember to send in any photos of you and your team as you get those lucky calls. With only being one person I cannot possibly make it to every event but I want to be sure we can capture those important moments for you and put them into print. I am working on and talking to some folks across the country who are going to start covering events in their area to help pick up on some of the slack with so many contest everywhere. I hope that all the readers will find that enjoyable as we move forward to help stay up to date all over the USA. The thing about the spring and summer and BBQ is it is always HOT! With the number of health incidents we have had over the last few months, I hope that everyone has began to realize how important your health is and the fact of taking care of yourself at contest and in the conditions we work in. I know most of you partake in your favorite beverage of choice but make sure you are getting plenty of water and rest for your system too. You can’t really choose where to set up your “camp” but try your best to keep in the shade of the areas you are in. If there is no chance of shade in your cook area, maybe you need

Inside This Edition: 28 Pages • MAY 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 LONNIE SMITH .......................................................PAGE 5 BRANDT HANEY......................................................PAGE 6 HORSIN’ & HOGGIN BBQ COOKOFF........................PAGE 7 TRI STATE BBQ FESTIVAL.......................................PAGE 8 MATTHEW BOUGHER.............................................PAGE 12 SMOKIN PORK & BUTTS ........................................PAGE 13 ROBERT’S RANCH SMOKIN’ RED DIRT BBQ .........PAGE 16 CALENDAR OF EVENTS...........................................PAGE 18 BBQ BOOGIE & BLUES...........................................PAGE 20 SUBSCRIBE.............................................................PAGE 22 PLANES, TRAINS & BBQ........................................PAGE 22 FIRE ANT FESTIVAL................................................PAGE 23 VICTORY LANE AHEAD FOR MBN...........................PAGE 25 MBN INVITATIONAL..............................................PAGE 26 BBQ ITEMS FOR SALE.............................................PAGE 27

to check into picking up some tents for the year while they are out at Wal-Mart. Sleep is another thing I know is hard to do at a competition, but maybe just keep in mind to rest while your meats are cooking, or take breaks throughout your schedule instead of going the entire time you are at a contest. It won’t hurt you and it won’t put you behind, you may actually feel you have more energy when you need it if you take the time to do this when you can.

AND certainly, EAT! I know the last thing we want to do after trimming out meats and working with them all weekend is eat, but I can assure you it is a vital part of that energy and health I am referring too.

Make time on Fridays between setting up and trimming your meats to go grab a bite for lunch, or throw some sandwich stuff in the cooler for Friday or Saturday. You all know I am right, the last thing you want to do is actually eat your BBQ before or after turnins.

As I said, I’m just trying to point out some of this to some of you “hard heads” out there after the last few months of what we have seen at contest. It’s always better to stay hydrated, rested and fed because if you end up in the hospital they will force you to do it. It’s better by choice right?

Please continue to keep Mr. Joe Wright

in your prayers. He is getting better and actually cooked the Waynesboro, Georgia Boss Hog Contest this past weekend with the help of Bill Tanner but, he is still recovering to get to 100%. Another major BBQ competitor to keep in your prayers is Jim and Jan Burg of Killer B’s BBQ. Jim was hauled from the BBQ Capital Cook Off in Lexington, NC the last weekend of April for heart attack like symptoms.

Come to find out, it was pancrities and he is still in the hospital trying to recover. He has come out of ICU but is still in serious condition and has a long road to go.

Jan and Jim both are business owners and this has been very trying on them to be in the hospital and Jan has had to return to take care of business as bad as she wants to stay by Jim’s side. Please continue to keep them in your prayers and if you can, there has been a Go Fund Me Account set up to help support them and their medical expenses as this is going on. If you can manage to make a donation, you can do so at: http://www.gofundme.com/t5a5n2w or find a link on facebook.

Lots of folks have been interested in how Danny Meadows, president of Georgia Barbecue Association and a long time

See Audrey Page 5

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

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THE BBQ TIMES

MAY 2015

I Sure Love My BBQ Grills...All of Them

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com This hobby and passion for cooking BBQ has led me to try cooking on as many grills as I can get my hands on.

There are a lot of folks out there that have the grill bug as bad as I do. It pays to

The BBQTimes �

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

Editor & Publisher Audrey A. Evans

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

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

have friends like Mr. Jim Plank who happens to sell Meadow Creek cookers and I have several different ones. I have one of there hawg cookers - the PR60- which cooks as good as any cooker I have played with. I have the new BX 50 box smoker which cooks with charcoal and a water jug that keeps moisture in the cooker and is an awesome cooking machine. I have a large chicken flipper and a small chicken flipper - the BBQ42 and the BBQ26s which are 2 cookers that are a whole lot of fun to play with. You open up the racks, load them up with chicken wings or bacon or burgers or pork chops or whatever you want to cook.

These cookers give a lot of charcoal and wood flavor, cook fast and are easy to use.

Anyone interested in Meadow creek cookers contact Mr. Jim Plank at Plank Enterprises in Sarasota Florida at 9413201090.

Jim is an independent distributer and is a great guy to deal with.

We have a Wednesday night business meeting in my friend Tom Purcells shop and something different is cooked every week. This past week we cooked bacon on the BBQ26s and made BLT sandwiches and the bacon was as good as it gets. One week we had chicken cooked in a homemade stumps, on the green egg and on a Weber and it was all perfect tens. We have had wok night and possibly one of my favorite nights was waffle iron night. Its amazing what you can cook on a waffle iron.

Once a month we hold a backyard BBQ class and it is probably as fun as anything we do.This past week we did pizzas on the green egg, ribs on the Weber including rotisserie St. Louis style ribs that are really good. We cooked chicken wings on the chicken flipper and did smoked potatoes and steaks on the Weber with grill grates.

It was a fun filled day and everyone went home full and happy.

My Weber grills are old reliable cookers and are just fun to cook on. The grill grates take the backyard smoker to another level. If we are feeding a bunch at the house we get out the big rancher and the whole neighborhood smells what’s cooking at big papa headquarters. A Weber smoker is not complete without the Team Unknown hinges - what a perfect addition to the smoker collection.

I have a PG500 from fast eddy and Cookshack which could be the most convenient cooker made. You walk in the door from work, turn on the switch and by the time you take a fast shower or just make your favorite refreshment, maybe a pink drink, this cooker is up to 350 degrees and ready to seer a steak or pork chops or

whatever is on the menu. This pellet grill has a flame seer great on one side and is a smoker on the far side. Anyone that saw or competed in the Battle At BBQ Junction saw this popular grill in action. I happen to sell these grills if anyone has any questions.

No back porch is complete without

the Big Green Egg. These grills are fun to cook on and the possibilities are unlimited. I have a small, medium and large and want to add the double XX to my arsenal but that unit has a XXprice tag but good things come to those who spoil their wife a lot. I like fish on the egg and

See Dana Page 5

the bbq score sheet

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

The Score sheet! That all important packet of papers we run to pick up after a contest. With grueling anticipation we dive into it. The front page tells the story, where we finished in each category, where we finished on our table, total scores...data, data, data and we dig to digest it as quickly as possible.... But, where did we finish overall? So we shift to the overall ranking page and search with hope that our name is near the top 10 already called.... Praying that we don’t have the dreaded... “page flip” and wind up near the bottom, or God forbid..

Last!

It’s what we do, every contest and the excuses, and justifications are mostly the same every week... it’s bad judging, certainly not my BBQ, it was the best I’ve ever cooked. They don’t know good BBQ.... or do they?

Can you imagine if two months prior to your competition, the six judges that will be at your table for chicken came to your house to help you dial in what they are looking for? I mean, not only do they come over, but they stay as you cook your chicken for them and they evaluate it right there for you. You keep cooking and they keep giving you feedback until there is a consensus that when you turn in the chicken you’ve worked

on with their guidance, they are all going to give you 999.

If such a scenario were possible, you would be completely attentive to what the judges are looking for. They are JUDGING you. Your personal preferences would not come close to entering into the recipe. You may want lots of sauce, but they want light sauce and close to dry. You like sweet, they like heat. Who cares what you want, you’re cooking light sauce and heat.

You can be stubborn and bull headed and stay with heavy sauce and sweet, but you know what the scores will be, they are telling you 7’s on taste if you do that.

What a gift it would be if that were the case. What a joy to know the outcome ahead of the contest. The awards ceremony would take on a whole new level of excitement for all of us.

Truth is, we are all in a much more significant contest called “Life”, and Jesus is going to Judge each and every one of us. The scenario I just painted for BBQ is available for each of us, with a much greater GC on the line. The Bible is a treasure of insight and detail to exactly what God wants for our lives. He holds nothing back about how He wants us to live, treat others and tell people about Him. He is willing to work on us, with us, until we get it right. God wants us to have a perfect 999 when we show up at His doorstep.

19 So Jesus explained, “I tell you the truth, the Son can do nothing by himself. He does only what he sees the Father doing. Whatever the Father does, the Son also does. 20 For the Father loves the Son and shows him everything he is doing. In fact, the Father will show him how to do even greater works than healing this man.

Then you will truly be astonished. 21 For just as the Father gives life to

See Jeff Page 5

PAGE 5

THE BBQ TIMES

MAY 2015

Another Story: Wild Hog made fit to eat.

Lonnie Smith Pitmaster Bubba Grills

This is part one of a two part column on whole hog. Be sure and read the June edition for the follow up and tips on cooking a whole hog on an open pit.

I could never write a section on cooking wild hog without telling you the story of Wayne Dykes and Jeffrow. You see Mr. Wayne Dykes was a life long friend of my fathers and lived just outside of Abbeville Ga. Just as we grew up hunting and fishing the Dykes family grew up catching wild hogs. On a cold January day in 1994 we were invited to go hog “Catchen” with Mr. Wayne and Jeffrow, so for the lack of good sense we went. Me, papa Bud, and Lee headed south to the flood plains of the Occomulgee River just outside Abbeville. There we were met by Mr. Wayne and the largest, corn breed eaten, country youngen I had ever seen, “JEFFROW”. The plan was simple, walk through the swamp, jump the wild hog and let the bulldogs catch the pig and distract him while Jeffrow put hand cuffs on the hog’s legs. Sounds easy enough?

Sure enough after only a few minutes of

walking through the swap a hog was jumped and the four catch bulldogs were released on the trail. It was very important to follow the dogs as quickly as possible because when they caught the pig it would need to be subdued as quickly as possible to minimize the risk of injury to the dogs. So I am running through the swamp as fast as a fat man can, chasing all of the commotion that was now ringing loudly through the woods. The dogs had caught our hog and the fight was on. When I got to the edge of a large flood pool, right out in the middle was a large blue haired boar hog with four grown bulldogs attached to his head. You see the hog had a plan; the water was about 3 feet deep and if he could hold is breath longer than the dogs they would drown or turn loose allowing for his escape. By now Jeffrow had arrived on the seen, and without a moments hesitation he sailed off into that half frozen water and grabbed that boar by the hind leg.

So now we’ve got a 200 pound boar hog, four grown Bulldogs and Jeffrow all fighting in the middle of this flood pool, and Jeffrow was winning. Next thing I know Jeffrow had drug the whole pile of swine and canine to the edge and was asking me to help pull them out of the water. Here grab a foot and pull, requested Jeffrow, but don’t grab a dog he might bite you he warned.

Now was my moment of truth, have you ever been at a point in your life where you are scared to grab hold and scared to turn loose? Well I grabbed hold and pulled with all of my might. The next couple of minutes were a blur but when the mud, hair and blood settled there were four dogs chained to a tree and the hog was handcuffed with two pairs of standard policeman style handcuffs. It may have been the most exciting 5 minutes of my life and Jeffrow will always be the hog “Catchen” man. The boar was a Piney Woods Blue haired hog that weighed

JEFF From Page 4 those he raises from the dead, so the Son gives life to anyone he wants. 22 In addition, the Father judges no one. Instead, he has given the Son absolute authority to judge, 23 so that everyone will honor the Son, just as they honor the Father. Anyone who does not honor the Son is certainly not honoring the Father who sent him. 24 “I tell you the truth, those who listen to my message and believe in God who sent me have eternal life. They will never be condemned for their sins, but they have already passed from death into life. [Jhn 5:19-24 NLT]

My prayer for each of you is that you pick up the bible and read for yourself what God’s plan is for YOU! Go to God in prayer asking Him to get into you, what He needs you to have through His word.

God is faithful and will answer that prayer when you give Him your whole heart in surrender to His will. Jesus is there as our Lord and Savior awaiting the best decision you can make. The last walk we make depends on it! What are you waiting for? Give it to God!

is the lack of natural fat and that translates into dry, flavorless meat. Start by trimming the portion of meat very well almost to the extreme, if it does not look like lean meat try to trim it off. The process of preparing the meat is very similar to cooking a competition style shoulder, trim, inject heavily, salt with kosher salt and rub. Now is were things change some, I like to cover the pre-

just over 200 pounds, and was ours. The head is one of my dad’s prized trophies and hangs to this day is my parents home outside of Gray.

Cooking a wild hog is a difficult task to say the least. A wild hog normally is skinned by the hunter when it is dressed and most of the time the pig is cut into quarters so it will fit in the cooler. So when we are talking about cooking wild hog let’s focus on the hams or shoulders. The issue with wild hog

See Wild Hog Page 14.

AUDREYFrom Page 3

member and rep for Memphis Barbecue Network, is doing after his procedure and some folks do not have facebook, so if you aren’t aware. Things are going great.

Making improvement day by day. He will be out in California for quite a few weeks with recovery but in his daughter Wendy’s words, “The prayers are working!

Keep them coming!” I can’t imagine how hard it must be to be so far away from home going through all this.

••• On another note, word has made it to me the Yazoo County Fire & Feast event has one large payout this year. This is a Memphis Barbecue Network event so

some of you who like to strut your stuff and enjoy a presentation this is a good event to check out. First place in Whole Hog, Shoulder or Ribs gets a check for $2,000. And the Grand Champion comes away with an additional $3,000. We’ve got space for up to 50 MBN teams. Even the backyard competition now comes with a 1st place prize of $1000.They will have some ads in the paper and on our website over the next few months, so be sure and check it out if this might be something of interest to you.

Until Next Month....Keep Rubbin’ Those Butts.

DANAFrom Page 4 playing with cedar planks is a lot of fun.

Ray Lampe has been on a lot of shows cooking on the egg and there are a lot of videos out there with Dr. BBQ showing how to use the ol BGE? I have a couple of orion cookers that are fun to cook on. These are the only cookers it is ok to use matchlight charcoal on. Your food goes inside the cooker and the heat source is charcoal in a ring around the outside and a firepot right on top creating a hot convection oven. Wood smoke flavor is easy to acheive by placing

wood chips inside the smoker around the water pan that smolders from heat transfer from outside. I have won 1st place chicken and a grand champion cooking on Orion cookers If you would like to join us at a backyard class check our schedule on our website bigpapascountrykitchen. com. Come see Big Papas world headquarters and lets get smokin!

See everyone at a contest soon safe travels and keep on smokin!

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PAGE 6

THE BBQ TIMES

MAY 2015

Mix it up with a Festive Mexican Salad

Brandt Haney

Pitmaster Backyard BBQ Studs

The end of April inevitably brings two things to my household. The stir craziness that comes with warmer weather, and the neighborhood planning of the annual Cinco de Mayo party. This is the one event has not been set at any one house. We have hosted it for a few years, then it became a big cul-de-sac gathering where everyone joined in under a few tents, and this year another neighbor stepped up and hosted the

party.

Like you would imagine it is a great time of relaxing with all the neighbors, telling tales and enjoying all the festive foods that are brought along. Being the local BBQ guru it is usually something I take great pride in preparing a smoked twist on a traditional Mexican dish. Usually I will smoke a butt or brisket and use that to create a smoked version of BBQ taquitos, brisket burritos, or nachos. This year because our son’s baseball tournament was mid day we really did not have time to prepare a full on smoked dish.

With a limited time frame, and a spring weather itch to fire up the smoker my wife and I decided that we could do a Mexican style salad and still utilize the smoker. After pouring over the ingredients I saw that the most likely candidate was the corn. I new the corn would not take up much room or time and to scratch that smoking itch I was having I would need to do a

little more. Recognizing that the corn could cook at a higher smoker temperature I pulled

out some bone-in skin on chicken breast and began to brine them. While brining I fired

up ol faithful and began the steady climb to what would be considered more of a grilling temperature than smoking temperature.

With about thirty minute left to get to cooking temperature I grabbed the whole ears of corn and soaked them in water just to keep the husks from burning to badly.

Having limited time I ran the temperature up to 325 degrees. I don’t fully consider this grilling because I use indirect heat and a lot of smoke when I cook this way but it certainly is not the low and slow approach. I found that by brining my chicken breast I can cook at a higher temperature and not loose too much moisture.

On went the chicken and corn and the clock started. It was three thirty and dinner was at seven. I smoked the corn in the husk until about five and then pulled down the husk just to get a little more smoke flavor directly on the corn and let it go thirty more minutes. At that time I pulled the corn off and wrapped it in foil. I find that helps the silk pull off and keeps moisture in. I let the corn rest until six thirty, cleaned it and cut the kernels off the cob and separated them. My wife had prepared the rest of the

See Brandt Page 9

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PAGE 7

THE BBQ TIMES

MAY 2015

Horsin & Hoggin BBQ Cookoff • Aiken, South Carolina South Carolina BBQ Association

March 27-28, 2015 - Old man winter just won’t let go! Regardless the event in Aiken was a great one as usual. Winning the contest were:

Second Place Butts Buckwheatʼs Bar-B-Que DeWayne Jones , Pitmaster

Second Place Ribs Bold Branch BBQ Boys Joe Hilliard, Pitmaster

Third Place Butts – Smokinʼ Stacks Jeff Smith, Pitmaster

Third Place Ribs - Smokinʼ Squealers Rick Dorsey, Pitmaster

First Place Butts and Ribs - Backwoods Bar-B-Que Gene Culbertson, Pitmaster

HAWKINSVILLE Following Stump Smokers and Dobey Q in Ribs was 29 Barbecue in third place. in 4th place it was Southern Hogs once again edging 92 Barbecue/Assassin Smokers but by a half a point this time. In a tie for 6th place, Real South BBQ won the coin toss over Smokin AJs. LawDawg BBQ got their third call of the day for 8th place. CaJenn

From Page 2

BBQ got to walk a second time in their first GBA contest in 9th place. Forget Me Not BBQ also got to walk twice by taking 10th place in Ribs.

The GBA thanks the Hawkinsvile-Pulaski Co Chamber of Commerce for a great contest and an entertaining day at the Harness Racing Festival.

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������������������������ Smokinʼ AJʼs had a strong day at the Smokinʼ the Track Competition in Hawkinsville April 4, 2015.

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PAGE 8

THE BBQ TIMES

MAY 2015

Good Buddies Finishes with Grand at Tri - State Barbecue Festival April 11, 2015 Dothan, Alabama

OVERALL: 1. Good Buddies BBQ 772.1499996 2. Hot Wachula’s 771.4499998 3. Everglades Seasoning 769.2833329 4. Jack’s Old South 768.0499999 5. Sweet Smoke Q 766.6166666 6. Uncle Kenny’s BBQ 765.7666664 7. Poverty Hill Smokers 765.5499999 8. B & T BBQ Cook Team 763.5499997 9. Swamp Boys 762.6333334 10. Moe Cason Barbeque 762.1333331 11. Rescue Smokers 761.3166665 2 Live Q wins Grand Champion of the 12. Q-Fused 761.2000001 Backyard Division.

13.Big Kahuna BBQ 759.6166663 14. Hurricane Cookers 758.8666665 15. Backyard Bro’s 755.3166667 16. Rooster Sunday 755.2000000 17. Boog-A-Lou SmokeCrew754.6666665 Good Buddies BBQ, Joel Vann and Bobby King from Lakeland, Florida win 18. Poolside BBQ 753.1333335 19. Blitzkrieg BBQ 752.0333332 Grand Champion at the Florida BBQ Association Tri- State Barbecue Festival 20. Lang BBQ Smokers 750.9833329 in Dothan, Alabama.

LEFT: Charles Golden, FBA Representative and Big Moe Cason of Moe Cason Barbeque.

RIGHT: Bob Youngblood, FBA Representative and Pat Brannen, Winter JOTY.

AWARD WINNING BBQ RUBS • SAUCES MARINADES • INJECTIONS

Q-Lish-Us wins Reserve Champion of the Backyard Division.

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

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PAGE 9

THE BBQ TIMES

Jimmy Brod, Pitmaster of Everglades Seasoning BBQ Team takes home First Place in Chicken.

MAY 2015

Big Kahuna BBQ Takes home First Place Pork at the Dothan Tri State Barbecue Festival.

Matt Barber, Pitmaster of Hot Wachulaʼs of Lakeland, Florida wins Reserve Champion at the Tri- State Barbecue Festival in Dothan, Alabama Aprill 11, 2015.

BACKYARD: 1. 2 Live Q 746.5666665 2. Q-Lish-Us 741.9666669 3. Open Gate BBQ 718.7500000 4. The Pit Posse 716.8000000 5. Team USP 715.2333333 6. McDeese Bar-b-Que 704.1833333 7. Gentlemen of Leisure 703.0666665 8. ASAP BBQ 699.3500001 9. Flying Bones BBQ 698.1999998 10.Backwoods Bistro 697.6333331 CHICKEN: 1. Everglades Seasoning BBQ Team 196.9333300 2. Burnt Bean Co. 195.0666700 3. The Ross Team 194.3166700 4. Double Deuce Smokin’ BBQ 193.6500000 5. Poolside BBQ 193.3166700

BRANDT

RIBS: The Pit Crew 195.0166700 B & T BBQ Cook Team 194.3500000 Good Buddies BBQ 194.3333300 Moe Cason Barbeque 194.0666700 Uncle Kenny’s BBQ 193.4000000

1.

2.

3.

4.

5.

6.

PORK: Big Kahuna BBQ 197.8666700 Good Buddies BBQ 196.4666700 Q-Fused 194.3500000 Rescue Smokers 194.1000000 Hot Wachula’s 192.9166700 Character’s Famous BBQ191.9666700

1.

2.

3.

4.

5.

BRISKET: Jack’sOld South 200.0000000 Sweet Smoke Q 199.3000000 Hurricane Cookers 195.7833300 Hot Wachula’s 195.5000000 Uncle Kenny’s BBQ 194.5666700

From Page 6

salad with red onion, black beans, peppers, tomato, and an amazing avocado dressing.

After blending a very tasty Mexican dressing she tossed all the ingredients together and it was ready to go. I gave a little sample taste, and another and another. It was a wonderful addition to the standard fare of fajitas, chips and salsa, and Mexican rice that other neighbors had brought. The best part was that there was enough for leftovers the next day. Which was a perfect match for the smoked chicken nachos we had.

Salad

1.

2.

3.

4.

5.

1 Head Iceberg lettuce, chopped.

1 Red onion, peeled and diced 2 Sweet peppers finely sliced 2 Tomatoes diced 1 Can black beans, drained and rinsed 2 Ears of smoked corn. Cut off the cob and chilled.

Mix together in large bowl and chill in refrigerator until ready to serve.

Avocado Dressing

1 Ripe avocado 1⁄4 Cup greek yogurt 1 Lime juiced 1 tsp salt 1 tsp pepper 1⁄2 tsp Cumin 1⁄2 tsp Paprika Tabasco to taste

Place all the dressing ingredients in a blender or food processor and blend.

Slowly add water until the dressing reaches your desired consistency. Remove from blender and chill. Drizzle over the salad just before serving.

Tina and Bobby Cannon, The Pit Crew, Myron Mixon and his team Jackʼs Old took home first place Ribs at the DoSouth scored a perfect 180 in Brisket than Tri State Barbecue Festival. winning first place at the Dothan Tri State Barbecue Festival.

PAGE 10

THE BBQ TIMES

Morris, Ok Twister Days Recap became an Oklahoma Barbecue Society TOY event.

Sarah Amador and her team of volunteers did an outstanding job bringing in 31 teams and an equal number of certified judges for this first year sanctioned KCBS event. When you compete in Oklahoma you compete against the best of the best. From the KCBS TOY leader Travis Clark with Grand Champions Coop & Travis Clark - Clark Crew BBQ Clark Crew BBQ Photo courtesy of Okmulgee News Network, Valerie Rice to World Champion and BBQ Pitmasters star David Bouska with

By Kelly Groover Pike Butcher BBQ, you could find a champion on OKBS April 24-25, 2015 - The next stop on the every corner in Morris this weekend. Ralph OKBS TOY Contest tour brings us to Morris, & Karen Williams drove over from Arkansas Oklahoma. Morris was devastated 31 years as KCBS contest reps and, as usual, didn’t ago by an EF3 tornado. Morris Twister Days disappoint.

Friday started out looking like rain but was created to commemorate the 30th annistayed clear and turned out to be a beautiful versary of the tornado. This year the event

day. The street party began with live music and food vendors. Friday evening was spent catching up and telling BBQ tales.

Some folks could be found at the Indian Territory Smoke camp enjoying fried catfish and jalapeno hush puppies. Truthbe-told, those hush puppies proved to be the mojo at awards on Saturday for some of the teams. New teams spent quality time with seasoned veterans learning the tips and tricks of the trade. As Saturday rolled around and the smoke started rolling in everyone had their game faces on for another BBQ battle.

On Saturday the public could purchase taster kits from the participating teams and sample their BBQ which helped raise money for this community. There was also the Twister Days Trot 5K and 1M Fun Run, a kids zone and lots of shopping. The Taster’s Choice winner was Barris Boys in Blue.

KCBS category winners were Chicken Spicy Spitfire with a 180; Ribs - Little Pig Town; Pork - Mac’s BBQ; Brisket - Clark Crew BBQ also with a 180.

Claiming Reserve Grand Champion was Little Pig Town, and Grand Champion was Clark Crew BBQ. The top 10 overall were: 1.

MAY 2015 Clark Crew BBQ, 2. Little Pig Town, 3. Indian Territory Smoke, 4. Fire Dancer BBQ, 5. Mac’s BBQ, 6. Butcher BBQ, 7. Three Hog Night Smokers, 8. TNK BBQ, 9. Big Butts Need Rubbin’ Too, and 10. MooChewSooey.

This tiny town rebuilt in the aftermath of the ‘84 tornado. But they aren’t defined by that devastation. They are defined by their shear will to survive, to thrive, and to continue to grow. There is a feeling of fellowship here. Everyone shares the same goal to make the City of Morris the best it can be. Congratulations again to Sarah Amador and all of the volunteers on this first year contest. Our team will be back next year for sure. We hope you’ll join us. We may even share a hushpuppy or two.

Mark and Baby Graham

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PAGE 11

THE BBQ TIMES

Florence Big Brothers and Big Sisters BBQ Cook-off

March 28 , 2015 - There wasn’t many places in South Carolina that wasn’t cold this past weekend. Regardless, 21 of the top cook teams showed off to compete at the Florence Big Brothers and Big Sisters BBQ Cook-off. Getting the call were:

Second Place Butts - Pimp My Pig Dean Price Pitmaster

First Place Butts – All Smoked Up Gary Taylor, Pitmaster

Third Place Butts - JTʼs BBQ Tim Handy, Pitmaster

MAY 2015

Kansas City Barbeque Society to Donate 250,000 Meals

May 5, 2015 - For the second year in a row, the Kansas City Barbeque Society (KCBS) is kicking off national BBQ month with a major meals mission. After eclipsing its initial 100,000 meals goal in 2014, KCBS announced today that it’s expanding its program in an effort to generate more than 250,000 meals over the next 12 months for the homeless and hungry in America.

With more than 20,000 members and 450 sanctioned BBQ events in its network, KCBS is the largest organization of BBQ enthusiasts in the world. By using its volunteers, judges, cook teams and event organizers, the nonprofit society will be providing fully cooked, competition-style pork butts and other nonperishable food items to food banks and other charitable entities coast to coast, border to border.

“By the very nature of our size and collection of food enthusiasts, we have an obvious opportunity to make a difference in America’s hunger crisis,” said Carolyn Wells, executive director of KCBS, which is a nonprofit 501(c)(4) organization. “We were delighted to be able to donate, with the help of 2,000 competitive BBQ teams, over 115,000 meals throughout 2014, and this year, we are thrilled to increase that

goal to 250,000 meals. As a family-based, food-centric organization, it is our mission to continue to make a difference in the fight against hunger.”

According to recent hunger and poverty statistics, nearly 15 percent of all U.S. households, or 49 million people, struggle to put food on their table. More than 1 in 5 children in the U.S. live below the poverty line. The 250KCBS Meals Mission aims to help in this effort and give back to the community.

Over the next 12 months, KCBS will organize its barbecue network and donate more than 5,000 pork butts to teams, who will then cook and prepare them at competitions on the professional circuit. The pork butts will yield 50,000 pounds and 250,000 meals for the mission. In addition to cooking the provided pork butts at participating events, all teams, judges and BBQ enthusiasts are encouraged to participate in this mission by bringing non-perishable items to KCBS sanctioned events.

For more information or to view participating events, visit http://www.kcbs.us/ meals-mission.php

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THE BBQ TIMES

PAGE 12

MAY 2015

A Shandy for the Shade

Matthew Bougher Columnist Beer & BBQ

With the heat of summer fast approaching you may be looking for a new refreshing beverage. There is a movement to bring a new beer style to the mass market here in America, a Shandy. A Shandy is a mixture of beer, a carbonated beverage and usually a citrus flavoring. The combination produces a refreshing light tasting beverage with low alcohol content. While across most of Europe this is more of a Beertail or

a drink traditionally mixed in a bar by a bartender, several companies are bringing it to market in an all in one bottle. Traditionalists will argue to enjoy a true Shandy you should mix the drink yourself and if you prefer to do so go for it. However, I prefer to relax when I am enjoying a refreshing beverage and the premixed Shandies are quite well produced.

Many of the craft brewers are producing some wonderful Shandies. Shandies can be enjoyed right out of the bottle, but as with many beers they benefit greatly by reinvigorating the carbonation through pouring them into a glass. I prefer a handled pint mug for the majority of my beers. This size device has enough room to pour the majority of 12 oz bottles without fear of the head, (the foam on top of a properly poured beer) overflowing the glass. However, be warned this is not your normal beer and at first may take you back. There will be an intense flavor at the front end of the sip and will mellow out quickly. Once you get over the initial shock you can start to enjoy these beers for what they are, a great version of a refreshing beertail. Some of the Shandys on the market include Orange, Grapefruit, Citrus, Lemon and Ginger. All of these beers will present their own unique flavor. The Grapefruit and Lem-

on will present a crisp but somewhat bitter frontend flavor very similar to that of fresh lemonade. While the Orange or Citrus Shandy will have a smoother sweeter profile. Please choose your first venture into this new style carefully since it will be a big swing from any light beer you are used to.

Once you decide which Shandy you think you’ll enjoy the most I suggest getting some nice bone in chicken breasts and fire up the smoker. I prefer a nice peach smoke on my chicken breast but feel free to use your favorite wood. For this pairing I chose a widely available Grapefruit Shandy. Due to this I matched my injections, rubs and sauce to this profile. Once I got the chicken onto the smoker I started to reduce 2 cups of Grapefruit juice by half. To this I added a 1⁄4 cup of Agave Syrup and 1 cup of BBQ Sauce.

Keep in mind the flavor of your Shandy and adjust the mixture to match the profile of you beer. When using a sweet Shandy a lemon intense flavor on the chicken will starkly contrast the flavor of the beer and vice versus a puckering Shandy will only become more intense if you are eating a very sweet sauced chicken breast. I always used bone-in chicken breasts. As long as I hit my temperatures I have never found my chicken to be dry. I believe this is mainly because I use the rib section to shield the breast meat from the heat and not any level of skill I may or may not have. I smoked off the chicken as usual and right before it came to temp I began basting it with sauce. As I am sure you are aware it will take several coats to get a real nice glaze set on the chicken. Once the glaze is set you can as usual take the chicken off the smoker and let it rest.

At this point I slice the chicken off the rib meat and I will usually pre-slice the breast into large medallions. I use the remaining sauce and apply it between each medallion. If you want to take it to another level you can serve this with a side of lemon orzo or citrus chutney to match

your Shandy as well.

Since there is a little room left I want to give you your worthless trivial knowledge concerning beer and brewing. Beers with low alcohol content such as the Shandy paved the way for the movement to repeal Prohibition. The first move was a compromise with the Anti-Saloon League that allowed for 4.2 ABV beers to be brewed again. Your typical store bought Shandy is a 4.2 ABV. There are still several states and counties that restrict the sale of beer stronger than 4.2 to liquor stores and bars. One such state is Utah. This low point beer actually is 3.2 by weight and often referred to as Three-Point-Two. As a counter point, your typical domestic light beer is 4.2 ABV so even though you are buying a craft beer it would be available in most of these states that limit the alcohol content of beer. I hope that you take advantage of this new pairing to refresh after a day of hard work at the smokers and take a moment To Look at the World Through the Bottom of a Drinking Glass.

t WWW.BQTIMES.COM i s i V for updates throughout the month

PAGE 13

THE BBQ TIMES

MAY 2015

bubba grills takes grand at smokin’ pork n butts

By Jim Sewell GBA Vice - President

There are a couple of things you can count on at Smokin’ Pork N Butts in Jackson. Great BBQ and Rain. Mud boots were almost as essential as grills, charcoal & wood as steady rain pelted the event for most of the weekend. In spite of the challenging conditions, the teams still made the judges work hard to determine who had the best BBQ of the day.

Fiddlers BBQ made finals in all three categories. Southern Hogs finaled in Loin & Pulled Pork. However, it was Bubba Grills Rib entry that recorded the top score in the final rounds to claim the Grand Championship.

Harvery & Shirley Wills of Fiddlers BBQ, with an assist from Master Judge candidate Greg Sebastian, “Triple Finaled” and accumulated the most points in the preliminary rounds to win the Reserve Champion award.

Pork Loin is always a difficult category, but the scorers had to go to the tiebreaker to determine the winner in the category.

Both Fiddler’s BBQ and LawDawg BBQ scored 594.4 in the final round of Loin judging. The GBA declares “Its All About the Taste” and the Taste scores are the first

level in the tiebreaker. Fiddler’s BBQ had the highest taste score & edged LawDawg for first place. LawDawg BBQ had a perfect 600 score in the preliminary Loin round.

Southern Hogs grabbed third place. Que the Musick took 4th place with Just Blowing Smoke taking fifth. 92 BBQ/Assassin Smokers took 6th place by winning the tiebreaker over Smokin J’s BBQ. Eighth place went to Bubba Grills; 9th place went to Smoke Shack BBQ and 10th went to Main Street BBQ.In Pulled Pork, it was Fiddlers BBQ once again taking top honors.

Southern Hogs finished as runner-up with Que the Musick in third place. Main Street BBQ got the 4th place call and Fletcher’s Finest got 5th place. Smokin the Good Stuff edged Real South BBQ for 6th place on the tiebreaker. Just Blowing Smoke also edged LawDawg BBQ in the tiebreaker for 8th place. Bubba Grills rounded out the top 10.

The Grand Championship winning Rib entry earned first place for Bubba Grills.

Fiddlers BBQ completed their strong cook with the 2nd place award. Smokin the Good Stuff took 3rd place, but also had a perfect 600 score in the preliminary round. BCD (Boys Cooking Dangerously) came in 4th place. Hootie Q edged 29 BBQ by 0.1 of a point to take 5th place. Just Blowing

Greg Sebastian, GBA Representative on far left cooked with Harvey Wills and his team Fiddlerʼs BBQ who took home Reserve Champion and are pictured here with Lonnie and Lee Smith on right of Team Bubba Grills who won Grand Photos by Audrey Evans Champion.

Smoke captured 7th place and Smoke Shack the folks of Georgia Barbecue Association BBQ captured 8th place. 92 BBQ/Assassin came together as a true expression of family Smokers & Rub Shakers Que finished 9th & presenting over $9,200 to Danny Meadows, 10th respectively.

President of GBA to help with his medical Once again Connie & Wayne Rosser of expenses and travel expenses for his trip to the Butt County Exchange Club did an out- California. The tears were flowing as we standing job managing the contest in trying all watched the true magic inspired by the conditions.

BBQ family. Thanks to Bubba Grills, AssaThere was also a very touching presenta- sin Smokers and all who participated in this tion to start off the awards ceremony where great cause.

See Jackson Page 14.

PAGE 14

THE BBQ TIMES

JACKSON From Page 13

MAY 2015

Danny Meadows pulls the winning ticket for the T3 Steam Smoker donated

by Assassin Smokers and Bubba Grills as a fundraiser to assist in Dannyʼs bills associated with a health issue requiring him to travel to California. Special Thanks to all involved in this great cause.

WILD HOG

From Page 5

pared portion of wild hog with bacon and a little Wishbone Italian dressing. The bacon adds the natural fat that is missing in the wild hog and the Italian dressing added flavor to the finished product.

Using a large steamer pan, I finely chop a sweet onion add 2 cups of apple juice to the bottom of the pan placing the portion of wild hog directly on the bottom of the pan. The onion and apple juice will add moisture and flavor to the finished product. Depending on the size of the portion of wild hog you are cooking more apple juice may need to be added.

What you’re looking for is the apple juice and onion mixture to come up on the side on the pork approximately 1⁄4 inches. Now cover the wild shoulder or ham with heavy duty aluminum foil and place it in the cooker. There are many different ways to cook wild hog, but I generally accept the fact that I am going to cook my hog wrapped in foil for the entire length of the cooking process. I trade the limited amount of smoke in the meat for an increase in moisture and other flavors. I also like to cook the wild hog at a higher temperature 300 to 325 degrees F. it’s wrapped and protected so why drag out the cooking process? Put it in a hot cooker and get it done. I pull the pan from the cooker at 195 to 205 degrees internal temperature. The cooking process should only take 3 1⁄2 to 5 hours at the increased temperatures. I pull and pick the meat very clean, adding some of the natural argue that has accumulated in the steamer pan to moisten the meat if needed. With the meat pulled, chopped and moistened I add a nice home made vinegar sauce. Your friends will be amazed by the flavor and texture you achieved cooking what is often considered a tough dry piece of meat. Do it right and make it fit to eat and per month I bet “Jeffrow” would be proud of you.

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PAGE 15

THE BBQ TIMES

MAY 2015

More Awards Photos from Jackson Smokin’ Pork & Butts

Bubba Grills - Grand Champion

Fiddlerʼs BBQ - Reserve Champion

Southern Hogs BBQ

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THE BBQ TIMES

MAY 2015

Robert’s Ranch Smokin’ Red Dirt BBQ in Enid, Oklahoma

Grand Champions The American Dream BBQ Team

By Kelly Groover Pike

April 18, 2015 - THE WALK. Every competitive BBQ team understands the importance of “the walk”. Our ability to take that walk and accept an award for cooking great barbecue is what we all strive for.

The folks in Enid, Oklahoma understand the importance of “the walk” too. For the last 10 years this Western Oklahoma town has been hosting the Robert’s Ranch Smokin’ Red Dirt BBQ State Championship. A por-

(photo courtesy of Bonnie Vculek/Enid News)

tion of the proceeds support Enid Noon Ambucs, an organization dedicated to creating mobility and independence for people with disabilities. The best teams in Oklahoma walked this weekend, so those in need could walk, or ride, or move in any way possible.

With a rainy start on Friday as teams checked in, contest organizer Lynne Benkendorf and her team of volunteers made sure every detail of the weekend’s events

were perfect. Teams were welcomed at the Friday night. For the second year in a row local Q-Spot with a delicious dinner before the Purple Voodoo team won first place The the team meeting. Lynne recognized teams BBQ Joint and Bubba Q’s came in second that had been involved since the inception of and third place respectively.

There was something for everyone in Enid this contest with pins and a framed 10 year including live annivermusic, the sary postPioneer Celer.

This K C B S lular Youth sanctioned Art Show event was and the Pethe next lagic Tank stop for the Kids Q. SatOklahoma urday mornBarbecue ing teams Society’s were treated Team of to breakfast the Year in the Enid contest.

Convention K C B S Center. This represenhas become t a t i v e s Reserve Grand Champion Iowa Smokey Dʼs BBQ a favorite Ralph & (photo courtesy of Bonnie Vculek/Enid News) amongst the Karen Wilteams beliams were at the helm ready to assist the 75 cause it’s not everyday that you get a deteams that traveled from across the country licious breakfast served on fine china with to compete. real silverware at a BBQ contest.

Some teams competed in the Star Tek/ It goes without saying that every big hitMaria Rae’s People’s Choice rib feed on See Enid Page 25 .

Enid Noon Ambucs volunteers and the AmTryke recipient.

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THE BBQ TIMES

MAY 2015

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

3

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PAGE 18

THE BBQ TIMES

MAY 2015

Calendar of BBQ Events CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com May 29-30, 2015: Horse Town Brew n Que Festival, Norco, CA. June 6, 2015: 4th Annual VC Music Fest & BBQ, Valley Center, CA. May 30, 2015: 2nd Annual Redwood Coast Up In Smoke BBQ Competition, Eureka, CA. June 6, 2015: 4th Annual VC Music Fest & BBQ, Valley Center, CA. June 13, 2015: 3rd Annual California Honey Harvest Festival & BBQ Championship, Fillmore, CA. June 26-27, 2015: 4th Annual Silicon Valley BBQ Championship, Santa Clara, CA. June 27, 2015: Newport Beach BBQ Contest, Newport Beach, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com.

May 29, 2015: Quad Cities Ribs & Rods, Temple, TX. Contact: Kenny Stone, 254760-0653.

June 5, 2015: Buckholt’s Cotton Festival, Buckholdts, TX. Contact: David Menardous & Sherry Lopez, 254-482-1276 or 254-760-8915.

June 12, 2015: Quad Cities Bob Miracle, Temple, TX. Contact: Patsy Holscher, 254-931-9039.

June 19, 2015: Quad Cities Holland Cornfest, Holland, TX. Contact: Matt Jarolik, 254-718-6788.

July 17, 2015: Seaton Star Hall, Seaton, TX. Contact: Edwin Pechal, 2154-9852282-254-721-2887.

FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org June 5-6, 2015: Southeast Regional Pigfest, Tallahassee, FL. Contact: Diane Haggerty, 850-222-2043.

June 5-6, 2015: Historic Cocoa Village’s BBQ & Blues, Cocoa, FL. Contact: Emma Kirkpatrick, 321-863-0851.

June 18-20, 2015: Baddest BBQ on the Bone, Madeira Beach, FL. Contact: Alan McLeod, 727-543-3712.

July 10-11, 2015: US Veterans Honor-

ary 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.

GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com May 22-23, 2015: Fort Gaines 200 1st Annual BBQ Contest, Fort Gaines, GA. Contact: Sheri Baker, 334-750-7815 or email: sheri.baker@rocketmail.com.

July 3-4, 2015: Brookhaven BBQ Bash, Brookhaven, GA. Contact: Craig Fanti, 404-561-6365.

Sept. 25-26, 2015: Doc Holiday BBQ Championship. Contact: Will Doss, 770228-4699.

INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org May 29-30, 2015: Recess on the River “Meals on Wheels” BBQ, Smithville, TX. Contact: Darlene, 979-540-0599 or email: dastange@ccaction.com.

May 29-30, 2015: SWABA 17th Annual Arkansas State Championship, Delight, AR. Contact: Anthony, 870-285-1336. June 5-6, 2015: Cookin’ on the Cane, Natchitoches, LA. Contact: Jason, 318357-5341 or email: natchitochesareaja ycees@gmail.com.

June 5-6, 2015: Smokin Pits for Paws, Kenedy, TX. Contact: Joe, 800-7594249.

June 12-13, 2015: South TX Pitmaster 2015 Shoot Out, Kingsville, TX. Contact: Lars, 361-935-6650 or email: southtex aspitmasters@gmail.com.

June 12-13, 2015: Caldwell FFA Booster Club BBQ, Caldwell, TX. Contact: Susan, 979-820-2218 or email: sskrabanek@caldwellisd.net.

June 12-13, 2015: June Cook Off, Columbus, TX. Contact: Fausta, 979-7325030 or email: eweknoit@yahoo.com.

June 12-13, 2015: Papalote VFD BBQ, Papalote, TX. Contact: Mike, 361-9453144 or email: pvfd04@yahoo.com.

June 12-13, 2015: 14th Annual Knights

of Columbus Council 12292 Great American Cook Off, Brownfield, TX. Contact: Jimmy, 806-891-9668.

June 12-13, 2015: Penelope Vol. Fire Dept., Penelope KANSAS CITY BARBECUE SOCIETY For additional info., visit the Kansas City Barbecue Society website at www.KCBS.us May 29-30, 2015: Smokin’ in Steel, State Championship, Owatonna, MN. Contact: Joe Elbert, 507-279-4015 or email: jelbert56@gmail.com.

May 29-30, 2015: Hog Wild BBQ Cookoff & Family Festival, State Championship, Brookhaven, MS. Contact: Mark Porter, 601-757-1772 or email: markporter500@yahoo.com, or Adam Wallace, 604-757-2826.

May 29-30, 2015: PigMania Lima, Lima, OH. Contact: Dan Hurst, 614-223-1530 or email: dhurst@pigmaniaBBQ.com.

May 29-31, 2015: Monadnock Up in Smoke BBQ Fest, State Championship, Swanzey, NH. Contact: Geordie Fifield, 603-831-1655 or email: monadnocksmokeBBQ@gmail.com.

May 29-30, 2015: 4th Annual Valley Veterans BBQ Competition, State Championship, Valley, NE. Contact: Doug Eggen, 402-510-1603 or email: deggen@valley.omhcoxmail.com.

May 29-30, 2015: Carnivores Classic, Missoula, MT. Contact: Amy Nack, 406-214-4068 or email: amy. nack@umontana.edu.

May 29-30, 2015: Kelley Wilson Memorial BBQ Competition, Kansas City, MO. Contact: Mark Blanck, 816-363-2039 ext.

538 or email: mblanck@rockhursths. edu.

May 29-30, 2015: Pig & A Jig BBQ Festival, State Championship, Snow Hill, MD. Contact: Sandy Fulton, 410-726-1881 or email: sandyfulton720@gmail.com.

May 29-30, 2015: Sam’s Club National BBQ Tour, State Championship, Hendersonville, TN. Contact: KCBS Office, 800-963-5227.

May 29-30, 2015: The Rotary Club of Bearden � Que Fest, State Championship, Knoxville, TN. Contact: Ted Hotz, 865-769-1655 or email: thotz@pughcpas.com.

May 29-30, 2015: Piggin’ in the Park, Woodruff, SC. Contact: Alyson Leslie, 864-476-2133 or email: aleslie@cityofwoodruff.com.

May 29-30, 2015: Beltway BBQ Showdown, State Championship, Ft. Washington, MD. Contact: Jonathan Jones, 301-568-7719 or email: jonathan. jones@pgparks.com.

May 30-31, 2015: Rock’n Western Rendezvous, State Championship, Loveland, CO. Contact: Ron Cates, 870-536-8175 or email: ronnie@catesandcompany. com.

June 5-6, 2015: Poor Que, State Championship, Montello, WI. Contact: Anita Moore, 920-295-3647 or email: apmoore@charter.net.

June 5-6, 2015: Original SD BBQ Championships, State Championship, Huron, SD. Contact: Candi Briley, 605-353-7354 or email: candi-briley@state.sd.us.

June 5-6, 2015: Up in Smoke on the Square, State Championship, Lincoln, IL. Contact: Chris Graue, 217-732-7997 or email: info@lincolnBBQ.com.

June 5-6, 2015: Bourbon City BBQ Festival, State Championship, Bardstown, KY. Contact: Rick Berry, 502-348-6221 or email: rmb@bardstowncable.net.

June 5-6, 2015: 24th Annual McLouth BBQ Blowout, State Championship, McLouth, KS. Contact: Cliff Weeks, 913796-6330 or email: weeksc65@gmail. com.

June 5-6, 2015: Hott Butts BBQ Contest, Boonville, MO. Contact: Pamela Beerup, 573-443-8706 ext. 1030 or email: Pamela-beerup@showmeaction.org.

June 5-6, 2015: Big Blue BBQ Championship, State Championship, Marysville, KS. Contact: Allie Argo, 785-562-8374 or email: marysvillemainst@bluevall ey.net.

June 5-6, 2015: Variety Children’s Charity BBQ Bash, State Championship, Memphis, TN. Contact: Sherri Schwartz, 901-373-5368 or email: varietyclub@bellsouth.net.

June 5-6, 2015: 2015 Keepers of the Fire BBQ Contest, State Championship, Mayetta, KS. Contact: Tracy Satterfield, 816-806-9402 or email: tracy@thikBBQ.com.

June 5-6, 2015: Que for the Troops, State Championship, Levittown, PA. Contact: Jeff Dence, 215-302-3316 or email: que@fallstwp.org.

June 5-6, 2015: Smokin’ on the Summit, State Championship, Lee’s Summit, MO. Contact: Keith Stidham, 816-554-8610 or email: info@smoki nonthesummitBBQ.com.

June 5-6, 2015: Okfuskee Firefighters Wildfire Cookoff, Okemah, OK. Contact: Greg Scott, 918-623-6091 or email: okwildfirecookoff@yahoo.com.

June 5-6,2 015: Euharlee Covered Bridge ‘Que (GBC Qualifier), State Championship, Euharlee, GA. Contact: Gowan Fenley, 678-231-5064 or email: gowan@BBQteam.net.

June 5-6, 2015: 4th Annual VC Music Fest & BBQ, State Championship, Valley Center, CA. Contact: Dale Ginos, 760310-5040 or email: daleginos@gmail. com.

June 5-6, 2015: Sam’s Club National BBQ Tour, Asheville, NC. Contact: KCBS Office, 800-963-5227.

June 5-6, 2015: Hog Happenin’ BBQ & Bike Fest, State Championship, Lincolnton, NC. Contact: Abby Cole, 704-736-8915 or email: abbycole@ci. lincolnton.nc.us.

June 5-6, 2015: Boats, Bands & BBQ, State Championship, Pueblo, CO. Contact: Christine Pittman, 719-595-0242 or email: Christine@puebloriverwalk. org.

June 6-7, 2015: Vuur en Vlees (Fire & Meat), Deurne, The Netherlands.

Contact: Wendy van den Eijnden or Leny van den Eijnden, 0031493313790 or 0031493-745001 or email: vuurenvlees@baroef.nl.

June 12-13, 2015: Fitzgerald Pig Pickin’, State Championship, Fitzgerald, GA. Contact: Christi Schirack, 229-423-9357 or email: cschirack@mediacombb.net.

June 12-13, 2015: Delta Smoke BBQ Contest, State Championship, Wynne, AR. Contact: Chad House, 870-945-0880 or email: chad@houseindustriesinc. com.

June 12-13, 2015: Blue Ridge BBQ & Music Festival, State Championship, Tryon, SC. Contact: Carolina Foothills Chamber of Commerce, 828-859-7427 or email: Christina@carolinafoothillsc hamber.com.

June 12-13, 2015: Smokin’ on the River, State Championship, Jeffersaonville, IN. Contact: Daniel Skaggs, 502-225-7700 or email: skaggs_daniel@yahoo.com.

June 12-13, 2015: 3rd Annual Hog & Steer Barbecue Competition & Festival, State Championship, Oconomowoc, WI. Contact: Dianne Crowley, 262-560-3604 or email: Dianne.crowley@wishd.com.

June 12-13, 2015: Fire on the Frontier BBQ Classic, Hays, KS. Contact:

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THE BBQ TIMES

Traci Stanford, 785-621-4171 or email: dhdc@downtownhays.com.

June 12-13, 2015: Marietta River City BBQ, Marietta, OH. Contact: Emmeline Wharton, 740-629-7139 or email: mariettaBBQ@gmail.com.

June 12-13, 2015: California Honey Harvest Festival & BBQ Championship, State Championship, Fillmore, CA. Contact: Roger Campbell, 805-857-2785 or email: rognfillmore@aol.com.

June 12-13, 2015: Sam’s ClubNational BBQ Tour, N. Charleston, SC. Contact: KCBS Office, 800-963-5227.

June 12-13, 2015: Rock the Block BBQ Competition, Grand Rapids, MI. Contact: Erica Hoose,r 616-451-9410 or email: Erica@lincrev.org.

June 12-13, 2015: Bend of the River CookOut, State Championship, Mankato, MN. Contact: Nathan Herme, 507-317-9291 or email: natjherme@gmail.com.

June 12-13, 2015: Big Kahuna Wing Festival (Competitor’s Series), Knoxville, TN. Contact: Matt Beller, 865-4668365 or email: matt@bkwseasonings. com.

June 12-13, 2015: Sons of the American Legion Red, White, & Blue BBQ Contest, State Championship, Smithville, MO. Contact: Keith Clough, 816-679-6628 or email: rkctiger@yahoo.com.

June 13-14, 2015: Sun BBQ Fest, State Championship, Uncasville, CT. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com.

June 13-14, 2015: BBQ Battle Royale at Taste of Dallas, Dallas, TX. Contact: Arlie Bragg, 615-477-7447 or email: arlie@arliequeevents.com.

June 19-20, 2015: Barbourville BBQ Cook-Off & Festival, State Championship, Barbourville, KY. Contact: Denise Wainscott, 606-545-9674 or email: dwainscott@unionky.edu.

June 19-20, 2015: Desoto Shrine Club 7th Annual 2015 BBQ Cook OFf, State Championship, Hernando, MS. Contact: Douglas Francis, 904-487-6785 or email: kfrancis008@yahoo.com.

June 19-20, 2015: Miles City Cowtown Cook-Off, State Championship, Miles City, MT. Contact: Trudy Winslow, 406-439-0491 or email: ltwinslow@midrivers.com.

June 19-20, 2015: Peak City Pigfest, State Championship, Apex, NC. Contact: Graham Wilson, 919-362-7141 or email: gwilson@prstreet.com.

June 19-21, 2015: Porkapalooza BBQ Festival, Edmonton, Alberta, Canada. Contact: Darcy Fitzgerald, 780-491-3527 or email: Karen@gurba@albertapork.com.

June 19-20, 2015: 7th Annual Auburn

Hills Barbecue Cook-Off, State Championship, Auburn Hills, MI. Contact: Shawn Keenan, 248-364-6926 or email: skeenan@auburnhills.org.

June 19-20, 2015: State Center Rose Festival BBQ Championship, State Championship, State Center, IA. Contact: Misty Bunn, 641-328-4584 or email: mistyl4l@outlook.com.

June 19-20, 2015: Knights of Columbus, State Championship, Quincy, IL. Contact: Bill Anderson, 217-257-2108 or email: bml44@comcast.net.

June 19-20, 2015: 22nd Colorado BQ Challenge, State Championship, Frisco, CO. Contact: Nora Gilbertson, 970-6689132 or email: norag@townoffrisco. com.

June 19-20, 2015: Rock’n Freedom, State Championship, Seymour, MO. Contact: Heath Johnson, 417-396-8168 or email: blownawayBBQ@yahoo. com. Judges’ Contact: Jim Altic, email: jimaltic@gmail.com.

June 19-20, 2015: Crossborder Blues, Brews & Que, State Championship, Wilson, NY. Contact: Frank Tatzauer, 716-258-2588 or email: comfrank@buffalo.edu.

LONE STAR BARBECUE SOCIETY For additional info., visit the Lone Star Barbecue Society website at www.lonestarbarbecue.com May 22-23, 2015: Chili & BBQ, Spicewood, TX. May 29-30, 2015: BBQ Boys Buyers Group Cook-Off, Round Rock, TX. June 5-6, 2015: Medina Lake, TX. June 5-6, 2015: Chisholm Trail RoundUp, Lockhart, TX. June 12-13, 2015: Kopper Kettle CookOff, Durant, OK. June 12-13, 2015: VFD BBQ Cook-Off, Fort McKavett, TX. June 12-13, 2015: Cow Camp Cook-Off, San Saba, TX. MID ATLANTIC BARBECUE ASSOCIATION For more information, visit the Mid Atlantic Barbecue Association website at www.maBBQa.com.

May 29-30, 2015: Pig and A Jig BBQ Festival, State Championship, Snow Hill, MD. Contact: Sandy Fulton, 410-726-1881 or email: sandyfulton720@gmail.com. Website: www.pigandajig.org.

May 29-30, 2015: Beltway BBQ Showdown, Ft. Washington, MD. Website: www.pgparks.com.

June 5-6, 2015: Que for the Troops, State Championship, Levittown, PA. Contact: Jeff Dance, 215-302-3316 or

email: que@fallstwp.org. Website: www.queforthetroops.com.

June 5-6, 2015: Sam’s Club Qualifier, Asheville, NC. Website: www.kcbs.us/ index.php.

June 5-6, 2015: Hog Happenin’ BBQ & Bike Fest, State Championship, Lincolnton, NC. Contact: Abby Cole, 704-736-8915 or email: abbycole@ci. lincolnton.nc.us. Website: www. hoghappenin.org.

June 12-13, 2015: Blue Ridge BBQ & Music Festival, State Championship, Tryon, NC. Contact: Carolina Foothills Chamber of Commerce, 828-859-7427 or email: Christina@carolinafoothil lschamber.com or Carl Wharton, 828817-3691. Website: www.blueridgeBBQfestival.com.

June 19-20, 2015: Peak City Pigfest, State Championship, Apex, NC. Contact: Graham Wilson, 919-362-7141 or email: gwilson@prstreet.com.

Website: www.peackcitypigfest.com.

June 19-20, 2015: Crossborder Blues, Brews & Que, State Championship, Wilson, NY. Contact: Frank Tutzauer, 716-258-2588 or email: comfrank@buffalo.edu.

Website: www.crossborderBBQ.com.

June 19-20, 2015: Almost Heaven BBQ Bash, Buckhannon, WV. Contact: Jody Light, 304-439-3033. Website: www. almostheavenBBQbash.com.

June 20, 2015: BBQ Cook-Off 4 a Cure, Hatfield, PA. Contact: Janine Roberts, 215-393-3611 or email: jroberts@h emophiliasupport.org. Website: www.

BBQcookoff4acure.com.

June 20-21, 2015: Smokin’ at the Ball Park BBQ Fest, State Championship, Old Orchard Beach, ME. Contact: Sharri MacDonald, 207-590-4201 or email: smacdonald@maine.rr.com. Website: www.oob365.com.

MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com May 30, 2015: The Franklin Classic, Williamson County Ag Expo Park, Franklin, TN. Cnotact: Start Your Dreams in Corey Lea, 270-243-4129 or email: cowtownfoundation@gmail. com.

June 4-6, 2015: 43rd Annual Worlds Oldest BBQ Cooking Contest, Cobb Park, Covington, TN. Contact: Sandra McCalla & Linda Wilson, 904-476-6879 or 901-652-0555 or email: lwilson@coingtones.com or sandramccalla@comcast.com.

June 5-6, 2015: Delta Jubilee Smokin Hot BBQ Contest, Clarksdale, MS. Contact: Sue Griffin, 662-902-1993 or

MAY 2015

email: buckinghamsue@gmi.net or tanapvassel@clarksdale-ms.com.

June 5-6, 2015: Tate County Fair Smokeout, Patio Only contest, Senatobia, MS. Contact: Jack Jennings, 901-340-8966 or email: Jenning. jack@yahoo.com.

June 12-13, 2015: Thunder on Water Barbecue Contest, Grenada, MS. Contact: Mark West, 901-634-5548 or email: mark@10bonesBBQ.com.

June 13, 2015: Grillin’ on the River BBQ Competition/Warfield Riverfest, Warfield Point Park, Greenville, MS. Contact: Boris Brandon, 662-822-9904 or email: boris@warfieldriverfest. com. Judge’s Contact: Jimmy Brown, email: jimmy@dawkinsofficesupply. com.

MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com May 29-30, 2015: Smokin’ in Steele, Owatonna, MN. Website: www.smokininsteele.com.

May 30, 2015: Madison Lake in May (Backyard Contest), Madison, Lake, MN. June 12-13, 2015: Bend of the River CookOut, Mankato, MN. 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. NEW ENGLAND BARBEQUE SOCIETY For additional info., contact the New England Barbeque Society at www.nebs.org June 19-21, 2015: Rotary Rock’n Ribfest, Anheuser-Busch Event Grounds, Merrimack, NH. Website: www.ribfestnh.com.

June 27-28, 2015: Green Mountain BBQ, Waterbury, VT. SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com.

June 19-20, 2015 The Mighty Moo Festival - Veterans Memorial Park, Cowpens, SC Contact: Thomas Voelker 864-4060114 thomasv421@yahoo.com July 4, 2015 The Marion County Independence Day Celebration 110 W. Buck St., Mullins, SC 29574 Contact: Jim Bain Email: jebain2002@gmail.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 TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org June 12-13, 2015: Q’ing to Cure Childhood Cancer, KOA Campground, Montgomery, TX. June 19-20, 2015: Kids Unlimited BBQ Cookoff, Houston, TX. Contact: Kenny Shaffer, 979-472-8495 or Carolyn Howren, 832-671-1916.

July 3-4, 2015: Fishin Fiesta, TX State Championship, Freeport, TX. Contact: Mario.

PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Pacific North West Barbecue Association website at www.PNWBA.com June 6-7, 2015: Fire It Up!, Florence, OR. June 12-13, 2015: McKinley Springs BBQ, Prosser, WA. June 20-21, 2015: Canadian Festival of Chili & BBQ, Langley, BC. July 3-4, 2015: Freedomfest BBQ, Dallas, OR. 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.

June 6, 2015: Arkansas Steak Cookoff, Benton, AR. June 6, 2015: High Steaks Rollin Steak Cookoff, Sallisaw, OK. June 13, 2015: Mad Butcher Pink Tomato Festival Steak Cookoff, Warren, AR. July 4, 2015: Texas Cook’em High Steaks in Edinburg, Edinburg, TX.

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THE BBQ TIMES

MAY 2015

The King faces a new challenger at BBQ Boogie & Blues

Myron Mixon and the Jackʼs Old South team celebrate their BBQ Pit Wars win.

Gowan Fenley GBC Chairman

Remember the story where a white-haired old king and his a squad of uniformed troops arrives to take over a small village where he’s challenged by an inexperienced young man with makeshift equipment bravely defending his home as his family rallies around him. Sounds like a movie script right? Well, sort of, in a competition BBQ sort of way.

There was such a contest between the King and a challenger, and cameras were rolling, but the location wasn’t Hollywood, it was the streets of a small town in Northwest Georgia.

BBQ Boogie & Blues began as a small event in downtown Calhoun, barely drawing 15 teams the first year. Now in their fourth year, the event is a Georgia BBQ Championship qualifier that fielded 35 pro-

fessional teams and 18 amateurs. Despite a few showers Friday night several thousand turned out to participate in the well-rounded event that included attractions like the Georgia String Band Festival, a fashion show, a charity walk and plenty of great live music.

Another unique feature of this event is that teams are invited to sell BBQ as well as compete. The long lines in front of the teams that chose to vend indicated that this was a profitable event for them regardless of how they finished in the contest.

Now enter the King – Myron Mixon and the Jack’s Old South team, galloping in with a state of the art rig complete with shiny armored smokers bearing the name of the most famous man in competitive barbecue today.

And the movie makers? They were already here. The advance crew had staked out a thirty foot tent and loaded it with production gear for the taping of an episode of BBQ Pit Wars. In addition to Myron, other handpicked pro cooks were brought in from as far as Texas to compete for a special TV contest within the regular contest. Myron always attracts a lot of attention from folks who want to see “that guy from the TV shows”, but the presence of the production crew drew a

crowd to stop and watch.

Three cook sites away, Adam Hill of Smoke a-lil Smoke busies himself with getting his camp set up – a 10 x 10 popup canopy, a couple folding tables and a pup tent next to an offset smoker on wheels. He seems a bit nervous, but more concerned with keeping everything dry under the threatening clouds than the media circus going on 100 feet away. This is Adam’s first cooking contest other than a school chili cook off, but he’s been smoking meat since he started making beef jerky at the age of twelve. A school resource officer with Whitfield County Schools, Adam is the local challenger willing to put his barbecue side by side with the big boys on the judge’s plate.

Adam has faith in his new HBT Welding offset, though he hasn’t practiced on it much – in fact today’s brisket will be only the third or fourth he’s ever cooked. He has confidence in his pork though, and his family agrees – all fourteen of them that have come out to support him. When asked what his goals were, Adam replied “Just to set a baseline and learn what I’m doing wrong.”

And so it began – one small battle be-

The Challenger: Adam Hill of Smoke a-lil Smoke checks his chicken and ribs.

PAGE 21

The King: Myron Mixon holds court for tween the old pro and the newcomer, one medium-sized war staged for television, and a large contest between some of the best cooks in the region battling for cash, bragging rights and those all-important GBC points.

Fast forward to the next day; who walked and who just talked? Hot Wachulas won the big contest, racking up an impressive eight Grands for the year so far, with Bootyque taking Reserve. In the categories, it was Blazin’7’s winning chicken, Heavenly Hawgs GA with a 180 in ribs, Under the Radar TN took first place pork and BBQ Up tops in brisket.

THE BBQ TIMES lenger packed up his leftovers to feed the family back at the house. With such great expectations at the start, would the experience turn Adam off on competition barbecue? Could this be the first and last contest for Smoke alil Smoke?

Watch Myron Mixon in the BBQ Boogie & Blues episode of BBQ Pit Wars on Destination America this the cameras.

July. Adam Hill has Jack’s Old South was victorious in the already entered his BBQ Pit Wars episode, with a top hand of second Georgia BBQ three 4s: fourth place pork, fourth in brisket Championship event and fourth overall. As of our story, despite in Euharlee in June. a mighty effort, Smoke a-lil Smoke ended up 34th out of 35, with the pork he had such high hopes for finishing DAL. Adam admits he made some mistakes: overcooking the brisket, forgetting to bring a cutting board, having some problems getting the money muscle right.

After the celebrations and lamentations were complete, the King pointed his cavalcade toward New York City and the next episode of BBQ Pit Wars while the chal-

MAY 2015

Teams that took the option to vend had steady sales, with a line at nearly every BBQ booth.

Adam Hill, with wife Emily, and niece Emily working the smoker.

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PAGE 22

THE BBQ TIMES

MAY 2015

Planes, Trains & BBQ • Tavares, Florida • April 18, 2015

Uncle Kennyʼs BBQ Grand Champion

Smokinʼ Your Butt First Place Ribs

Klear Lake BBQ Reserve Champion

No Name BBQ First Place Brisket

Blazin 7ʼs First Place Chicken

1. Uncle Kenny’s BBQ 2. Klear Lake BBQ 3. Big Daddy Q 4. B & T BBQ 5. Smokin’ Your Butt 6. Git-R-Smoked 7. Budmeisters 8. Hughes Brothers BBQ 9. Smokin’ Chaos BBQ 10.Smokelife BBQ 11.Matt Daddy’s BBQ 12.Shantytown BBQ 13.Blazin 7’s

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Budmeisters First Place Pork OVERALL:

764.9833331 760.7499999 758.8499999 756.6499999 754.3499997 753.5666668 752.6166665 751.9999999 751.9833332 748.8166665 743.6499999 743.5833332 741.1000000

14.BGE Pit Crew 738.0666668 15.Six Guns & Lou BBQ 737.5499998 16.Divine Swine 737.0166665 17.Wackadoo’s Grub&Brew734.1666665 18. Krazy Train BBQ 731.7166667 19. No Name BBQ 730.9833333 20. Florida Boys 729.9333333 21. 352 BBQ 713.3166667 22. Ring of Fire 711.3833336 23. Pork Avenue BBQ 684.8000001 24. Nobody’s BBQ 682.5000000 25. Bedrock Barbeque 658.2999999

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PAGE 23

THE BBQ TIMES

MAY 2015

Killer B’s Takes Home Ashburn Fire Ant Festival Ashburn, Georgia • March 27 - 28, 2015

Photos by Johnny Cain Photography

Grand Champion: Killer B’s BBQ Reserve Champion: Checkered Pig OVERALL: 1. Killer B’s BBQ 695.9660 2. Checkered Pig 695.3828 3. Holy Smokes Ga 695.3368 4. Wink’s Barbeque 691.9200 5. Smokin’ 42 BBQ 690.7884 6. Pig Whisperers 687.3944 7. Bub-ba-q 685.6344 8. B&t BBQ Cook Team 677.5540 9. Wooley Bully BBQ Mafia674.7428 10.Hurricane Cookers 674.1944 CHICKEN: 1. Holy Smokes Ga 180.0000 2. Wink’s Barbeque 177.1544 3. Killer B’s BBQ 175.4400 4. Wooley Bully BBQ Mafia175.4172 5. Checkered Pig 175.4172 6. Bub-ba-q 171.9772 7. B&t BBQ Cook Team 171.9656 8. Smokin’ 42 BBQ 170.8228 9. Pig Whisperers 170.2744 10.Heavenly Hawgs Ga 170.2628 PORK RIBS: 1. Wink’s Barbeque 180.0000 2. Checkered Pig 177.1428 3. Bite My Butt BBQ 173.1772 4. B&t BBQ Cook Team 173.1200 5. Bub-ba-q 173.1200 6. Pig Whisperers 172.5600 7. Klear Lake BBQ 171.9772 8. Budmeisters 171.9772 9. Smokin’ 42 BBQ 169.6800 10.Pirates Of Porkscents 169.6800 PORK: 1. Pig Whisperers 180.0000 2. Hurricane Cookers 178.2972 3. Killer B’s BBQ 176.5600 4. Bub-ba-q 173.1316 5. Checkered Pig 172.0000 6. Smokin’ 42 BBQ 170.2856 7. Holy Smokes Ga 170.2628 8. Smokinwilly Squealer’s Championship BBQ Team 168.5372 9. Vienna Vol Fire Dept 166.8228 10.Jack’s Old South 166.8228 BRISKET: 1. Smokin’ 42 BBQ 180.0000 2. Holy Smokes Ga 177.7028 3. Killer B’s BBQ 175.4172 4. Jack’s Old South 174.8456 5. Wink’s Barbeque 174.2628 6. Hurricane Cookers 170.8344 7. Checkered Pig 170.8228 8. Generations BBQ Crew 167.9772 9. Bub-ba-q 167.4056 10.Pirates Of Porkscents 166.8572

Killer Bʼs BBQ Jim and Jan Burg, Pitmasters Grand Champion

Checkered Pig Tommy and Lisa Houston, Pitmasters Reserve Champion

Perfect 180 Holy Smokes Dionn and Gary Lanton, Pitmasters First Place Chicken, Second Brisket Third Place Overall

Perfect 180

Winkʼs Barbeque Wink and Robin Yelverton, Pitmasters Second Place Chicken, First Place Pork Ribs, Fourth Overall

Smokinʼ 42 BBQ Chad Brooks, Chris OʼNeal & Courtney Howell, Pitmasters First Place Brisket, Fifth Overall

Smokinwilly Squealers Carl and Mary Williams, Pitmasters Eighth Place Pork

Heavenly Hawgs John Ley and Jason Bowen, Pitmasters Tenth Place Chicken

Perfect 180 Pig Whisperers Chris and Denise Goodwin, Pitmasters First Place Brisket

PAGE 24

THE BBQ TIMES

Victory Lane making another run for TOY in Memphis Barbecue Network

MAY 2015

Smokin’ On The White

Batesville, AR - May 2, 2015 Grand Champion - Victory Lane BBQ - (Whole Hog) WHOLE HOG: 1st Place – Victory Lane BBQ 2nd Place – Lotta Bull BBQ 3rd Place – Party Q 4th Place – Whole Hog Cafe

RIBS: 1st Place – Victory Lane BBQ 2nd Place – Lotta Bull BBQ 3rd Place – World’s Most Interesting Team 4th Place – Smokin’ Razorbacks SHOULDER: 1st Place – Victory Lane BBQ 2nd Place – Party Q 3rd Place – Rib-ka-teers

Philadelphia Ham Jam Arts Festival Philadelphia, MS - April 18, 2015 Grand Champion - Victory Lane BBQ - (Ribs)

WHOLE HOG: 1st Place – Diamond D Cooking Team 2nd Place – Fireman John’s BBQ 3rd Place – Pickin’ And Grillin’ 4th Place – Victory Lane BBQ

SHOULDER: 1st Place – Victory Lane BBQ 2nd Place – Slapjo Mama Championship BBQ Team 3rd Place – Burned At The Steak

RIBS: 1st Place – Victory Lane BBQ 2nd Place – Burned At The Steak 3rd Place – Diamond D Cooking Team 4th Place – Pellet Porkers

Southaven Springfest

Southaven, MS - April 25, 2015 Grand Champion - Victory Lane BBQ - (Whole Hog) WHOLE HOG: 1st Place – Victory Lane BBQ 2nd Place – Boars Night Out 3rd Place – Party Q 4th Place – World’s Most Interesting Team

SHOULDER: 1st Place – Boars Night Out 2nd Place – Victory Lane BBQ 3rd Place – Serial Grillers 4th Place – High Life On The Hog

Victory Lane BBQ after winning Philadelphia Ham Jam Arts Festival April 18, 2015.

By Audrey Evans Editor & Publisher

Back in March a familiar team from the Memphis BBQ Network was on the cover of The BBQ Times as they made a clean sweep for the Team of the Year not only winning that honor but also individual category top honors being Team of the Year in Whole Hog, Shoulder and Ribs. Not much has proved to change for the 2015 MBN year as Victory Lane BBQ has started off the 2015 BBQ Season with a bang. Since March, Heath Riles and his team have won a ton of trophies and over $20,000! His sauces and rubs won 13 awards at the 2015 National BBQ Association Awards of Excellence. After winning 5 Grand Championships in a row they might be on to

something!

Victory Lane has won First place in the Celebrity Steak Cookoff & First place in the National Barbeque Association Steak Cookoff for the Steak Cooker’s Association in Nashville, TN on March 6, 2015. First place shoulder, fifth place hog and sixth place rib at the MBN Invitational on March 13-14, 2015.

First place shoulder, First place hog, Second place rib and Grand Champion with shoulder in Newton, MS on March 20-21, 2015. First place shoulder, Fourth place hog, Eighth place rib and Grand Champion with shoulder in Atoka, TN on April 10-11, 2015. First place shoulder, Fourth place hog, First place rib and Grand Champion with rib in Philadel-

RIBS: 1st Place – 10 Bones BBQ 2nd Place – Natural Born Grillers 3rd Place – 901q 4th Place – Slabs A’ Smokin

Atoka BBQ Fest

Atoka, TN - April 11, 2015 Grand Champion - Victory Lane BBQ - (Shoulder) WHOLE HOG: 1st Place – Boars Night Out 2nd Place – Smoke Masters 3rd Place – Will-be-que 4th Place – Victory Lane BBQ

SHOULDER: 1st Place – Victory Lane BBQ 2nd Place – Smoke Masters 3rd Place – Will-be-que 4th Place – Party Q

RIBS: 1st Place – Boars Night Out 2nd Place – Pork Me Baby 3rd Place – Poker Porkers 4th Place – Smoke Masters

Victory Lane BBQ after winning Newton, MS March 20-21, 2015.

V S

PAGE 25 phia, MS on April 17-18, 2015.

Second place shoulder, First place hog, Third place sauce and Grand Champion with hog in Southaven, MS on April 24-25, 2015.

And on May 1-2, 2015 in Batesville, AR Victory Lane won First place shoulder, First place hog, First place rib, First place sauce and Grand Champion with hog.

THE BBQ TIMES Heath Riles and his team Victory Lane are on a MBN role this year again hoping for another clean sweep at Team of the Year.

Heath offers all his products for purchase on his website and at various BBQ dealers across the country! You can check out their ad on page 8 for more information on these.

MAY 2015

ABOVE: Boars Night Out wins First Place Whole Hog and First Place Ribs in Atotka, TN April 11, 2015. BOTTOM RIGHT: Diamond D BBQ Team takes a photo in Philadelphia, MS April 18,2015. BOTTOM LEFT: Candace and Heath RIles after winning the Steak Cookoff March 6, 2015.

Smoke Masters Wins Second Place Whole Hog and Shoulder in Atotka.

Victory Lane wins Grand Champion and Shoulder in Atotka, TN.

Michael Wayne Dearing, Diamond D Cooking Team entertains a judge in Philadelphis, MS.

Diamond D BBQ wins Second Place in Newton, Mississippi March 21, 2015.

ENID

From Page 16

Boars Night Out wins First Place Shoulter in Oklahoma was in Enid this weekend, der in Southaven, MS. along with some top ranked out-of-state teams, all vying for that elusive Grand Championship. At the end of the day The American Dream BBQ Team from Tecumseh, Oklahoma walked away Grand Champions with a 3rd place in chicken and pork and a 4th place in brisket. Darren Warth with Iowa Smokey D’s BBQ from Des Moines, Iowa won Reserve Grand Champion with 1st place in chicken, 6th in pork and 2nd in brisket. 1st place in ribs went to Kendal Adair of Boars Night Out talks Spicy Spitfire, 1st place in pork with a 180 with judge, Chuck Averwater in Southaven, MS.

Victory Lane makes another clean sweep in Batesville, AR on May 2, 2015 at Smokinʼ on the White.

Peopleʼs Choice winners Purple VooDoo

score went to Buffalo’s BBQ (and Spicy Spitfire’s 2nd place in pork also received a 180), and 1st place in brisket also earned a 180 score and went to Smokeaholics. 4 Legs Up BBQ took 1st place in dessert.

Robert’s Ranch Smokin’ Red Dirt BBQ celebrated 10 years, showing us everything the community of Enid has to offer and leaving us wanting to come back again and again. This OKBS Toy Contest continues to grow and has become one of the best in the State. Why don’t you walk with us next year?

photo courtesy of EnidBuzz.com)

PAGE 26

THE BBQ TIMES

MAY 2015

5th Annual MBN Invitational welcomes large turnout of 2014 contest Winners

By Skip Sawyer MBN Board, Marketing

March 13-14, Memphis, TN. - Located in the shadow of Liberty Bowl Stadium in the tailgate area known as Tiger Lane, the MBNI saw 21 Challenger teams and 25 Pro teams assemble for one of a kind BBQ showdown. Only those teams who had made Finals, or had won Grand Championships of 2014 contests were invited. This event was truly the “best of the best” coming together for one dynamic showdown. The trophies were specially crafted with the Pro/Challenger champions also receiving for the first time ever a gold ring proclaiming that pit master as MBNI champ. In addition to the 3 regularly scheduled categories on Saturday, Friday night was dedicated to one unique category known as “Mystery Meat”. Friday afternoon following the cooks’ meeting all teams wishing to participate was made aware of the mystery meat and sides. They had approximately 3 hours to cook said and turn in their blind boxes for judging. This year’s mystery meat: Gator ribs and rice grits! (Yummy!)

In past years the MBNI has used for mystery meats such entries as frog legs, rabbit, and chicken. It does present a unique challenge to these teams used to pork BBQ all year.

Pro Grand Champions Boars Night Out(Ribs) Challenger Grand Champions Moonlight Smokers Mystery Meat Champs Phat Chance PRO STANDINGS:

There were 36 entries for this fun category open to both Pro and Challenger to compete together.

MS. Elise Jenkins was the chief organizer for the MBNI, MS. Lori Dixon was the judges coordinator. Together these young ladies did an outstanding job making the MBNI run smoothly throughout the 2 day event. The weather could have cooperated a bit better, but all in all the contest was a big success. Of course the location helped matters considerably as Tiger Lane is meant for tailgating with electrical hookups, access to water, lighting, and paved area for teams as well as nearby parking. No need to have to squeeze any RVs into this area! There are close in facilities as well for meetings, judges and organizers.

On Saturday there were 16 teams cooking Hog, 21 shoulder, and 25 cooking ribs in the Pro division. All 21 Challenger teams cooked both ribs and pulled pork. Put another way, this represents a total of 104 blind entries to be judged plus 62 total entries to be judged on site in the preliminary round. Another total of 15 entries would have to be judged on site in the final round.

This called for over 90 judges all of whom had to be certified MBN judges. The results are as follows: 3rd place – Red Hot Smokers 4th place – Slabs A’Smokin 5th place – 901Q

“Just so you know” Top 5 finishers in Finals

1.) Boars Night Out....568.1(Ribs) 2.) 10 Bones............562.1 (Ribs) 3.) Victory Lane........560.9 (Shoulder) 4.) Red Hot Smokers...558.1 (Ribs) 5.) Will-Be-Que........557.9 (Hog)

“A good day for Ribs!!”

Victory Lane wins First Place Shoulder at the MBN Invitational March 14, 2015.

CHALLENGER STANDINGS:

WHOLE HOG: 1st place – Will-Be-Que 2nd place – Boars Night Out 3rd place – The Shed 4th place – Sweet Swine O’Mine 5th place – Victory Lane

RIBS: 1st place – Moonlight Smokers 2nd place – Killer Grillers 3rd place – Pork Illustrated 4th place – Chancho Que 5th place – 3 Stacks

SHOULDER: 1st place – Victory Lane 2nd place – Red Hot Smokers 3rd place – Pork Me Baby 4th place – High Life on the Hog 5th place – Boars Night Out

SHOULDER: 1st place – Moonlight Smokers 2nd place – Dang She’s Swine 3rd place – U – Pigs 4th place – Pork Illustrated 5th place – Smoke a little Smoke

RIBS: 1st place – Boars Night Out 2nd place – 10 Bones BBQ

Boars Night Out wins First Place Ribs and takes home Grand Champion of the Pro Division at the MBN Invitational March 14, 2015.

“In case you didn’t notice, Moonlight swept the Challenger div.!”

Shannon Terry takes Moonlight Smokers to a First Place Finish in Ribs and Shoulder to win Grand Champion of the Challenger Division at the MBN Invitiational.

Photos Provided by Skip Sawyer

Be Sure to Like Us On Facebook: The BBQ Times

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

THE BBQ TIMES

PAGE 27

FLORIDA Memphis Pro

Location: Jacksonville, FL

I am selling my Memphis Pro Pellet Cooker. I have used it in 5 competitions since getting it 6 months ago. I have personally ran this for 32 hours straight without having any issues with auger jamming. I have used in pouring rain and it works flawlessly.

I have the additional 3 racks which gives you 3 levels of cooking total.

Temps range from 180-700. Included is the food probe and the searing plate for hot cooking. I currently don’t have pics but will get them soon.

Contact Adam Phone: 7652787977 Price: $2,500.00

8’ x 20’ Turnkey BBQ Trailer

Location: Lakeland, FL

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

Contact Adam Norman Phone: 8635770202 Price: $12,500.00

GEORGIA Jacks Old South 48” Insulated Smoker

Location: Grovetown, GA

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

KANSAS Yoder BBQ Pit

Location: Burlington, KS

YODER frontiersman 1 smoker on custom trailer, rolled 30” cooker 1/4 steel, 1/2 steel firebox, heat management system, second cooking rack, brand new tires including spare.....been used 2 times....ready for competition. over $7,000 new Contact Craig Lawson crlawso371@yahoo.com Phone: 620-364-9093 Price: $5500 OBO

MAY 2015

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

Contact Dan Phone: 540-220-8193 Price: $3,500.00

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I absolutely love my Lang but my day job keeps me on the road too much.

This Lang 84

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PAGE 28

THE BBQ TIMES

OVER 300 RVS TO CHOOSE FROM!

MAY 2015

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