Bbq Times October 2015

VOLUME 6 • NUMBER 12 OCTOBER 2015

The BBQ Times WWW.BQTIMES.COM

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

36th Annual American Royal World Series of Barbeque

Open Grand Champions

Invitiational Grand Champions

Grills Gone Wild Steve & Kathy Nelson

Official Publication of:

The Smoking Hills

Cheryl & Loren Hill

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THE BBQ TIMES

OCTOBER 2015

Introducing my Mom.. and her recipes

Inside This Edition: 28 Pages • October 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 BRANDT HANEY......................................................PAGE 6 FLINT HILLS BEEF FEST BBQ.................................PAGE 7 PONCA CITY, OK......... ............................................PAGE 8 MATTHEW BOUGHER.............................................PAGE 9 SMOKE-N-THUNDER ROME, GA............................PAGE 10 DOC HOLIDAY BBQ FEST ......................................PAGE 13 BBQ SMALL BUSINESS DIRECTORY........................PAGE 13 GALAX SMOKE ON THE MOUNTAIN.......................PAGE 15 CALENDAR OF EVENTS....................................PAGES 18-19 SOUTH CAROLINA BBQ ASSOCIAION....................PAGE 20 READER SUBMITTED PHOTOS...............................PAGE 20 SMOKIN’ PIG FEST..................................................PAGE 22 BBQ ITEMS FOR SALE.....................................PAGES 26-27

Audrey Evans

Editor & Publisher aevans@bqtimes.com As it goes most of the time, I’m writing my column on a deadline. Except this month this are a little different.

I have had several people who have commented on they would love more recipes in each edition. Even to the point, recipes period are great. They don’t have to be done on a smoker or really a BBQ recipe. They might still become a favorite for your BBQ family at a Thursday or Friday night pot luck dinner; or a household family favorite.

The common demoninatior between us all

stump don’t build no junk!

is our love for Food & Cooking. We all do it and we all do it all kinds of ways.

So, as I was making dinner the other night it hit me, I should be mom, Judy to write a column on recipes each month.

She LOVES to cook, she LOVES her foodie groups, trying different recipes and learning about BBQ too. She loves the folks and loves what I do. So, I called her up and asked her to come by and have a chat with me. By the end, I sweet talked my mother into doing this every month from here on. (Ok as long as we get good results and feedback) So, to start off this month she has complied some dessert recipes to get started.

Several folks in the GA & FL BBQ Associations have already met her and she has picked up the nickname Big Booty Judy by some, but don’t tell her I told. I might be a little biased, being this is all the food I grew up eating, but she is a really good cook. Her tried and true favorites will never let you down and most of the time, anything new she tries won’t either.

It doesn’t matter if it is baking, grilling, on the stove top or “no bake”, I’ll assure you there is nothing you want to miss.

Where the twist comes and the reason that this is my column, I ran out of room

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PAGE 3 THE BBQ TIMES this month. There will be some stories missing and you will find them next month I assure you. But after all the talking I did to get her to agree to do this column, and after she took the time to gather some recipes to start it off, I really had no choice but to be SURE they “Mom” Judy and I enjoying the Smoke on the Water Compewere included in tition in Thomaston, Georgia last year. this edition. Please give her some feedback on the recipes or RUM GLAZE if you have questions, email her. If you 1 Cup Sugar are trying to find a recipe for something 1/4 Cup Water (Used Rum instead of Water) or have an idea of something she could 1 stick Oleo include, shoot her an email. You can 2 Tbs. Rum reach her at judymevans@outlook.com Put all ingredients in small pan, boil 3 minutes, then

OCTOBER 2015

spoon over cake.

RUM CAKE

1/2 Cup Copped Pecans 1 pkg. Golden Butter Cake Mix 1 pkg instant vanilla pudding 1/2 cup Crisco Oil (or Veg. Oil) 1/2 Cup Light Rum 1.2 Cup Water 4 Eggs

Grease and flour Tube pan, (I used Bundt), Put chopped nuts in bottom of pan, place cake mix in bowl, add pudding mix, oil, rum, water and eggs.

Mix well. Pour into pan over nuts. Bake 1 Hour at 325. Remove from oven, immediately pour on Hot Rum Glaze. Let cake cool 30 minutes before turning out.

See Recipes Page 12.

Featured Each Year In:

The BBQTimes �

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Each year this Special Section gets larger, and larger with people participating all over the Country.

In order to better accomodate the large number of Greetings, please place yours before November 25, 2015.

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Lets help remember the Reason for the Season, and wish everyone a

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These prices are ONLY good for the Christmas Special Section.

Call Audrey at: 478-218-2333 or email aevans@bqtimes.com

PAGE 4

No “Butts” About It

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com We have discussed ribs and rib crushes and chicken and all that goes into some good eating yard bird so now it is time to talk pork butt. We have cooked a lot of pork butts in the last ten years. I am serious about cooking a lot of pork butts!

THE BBQ TIMES

When we first started cooking competitions about 10 years ago I had smoked some hams and had cooked a Boston butt or 2 but got a real fast reality check on what judges were looking for. My first competition did not go so well in the pork department and the bark that I turned in may have broken a few sets of false teeth and I even heard a judges comment that “the box full of round pork balls tasted good you just couldn’t chew em” and I was pretty confident that was my box.

There were 40 teams but I made the top 36 and was not last!

It took several contests but I figured out how to make a tender juicy pork turn in that got some good scores. I learned a little trick from a good friend that would take his pork butts and double wrap them in foil and when they reached his desired temperature he would give the whole pork butt a good bounce on the table and separate all the muscles. This actually worked pretty good until one day I bounced the butt maybe just a little to hard and the foil busted open and I had

OCTOBER 2015

pork juice - grease- over every inch of myself, the trailer walls and the floor. You talk about a slip and slide - WD 40 HAS NOTHING ON PORK JUICE! We ended up scoring well at a lot of contests and were even blessed with a perfect score in pork and won best pork in the world at the World Food Championships!

Some people cook their pork low and slow and some prefer fast and furious. I have developed a some where in between method.

I start my butts on my stick burner or my Meadow Creek BX 50 which gets me some serious wood and charcoal flavor but I start in the 200s not the 300s. Once I have achieved my colors and smoke flavoring I cover my butts and turn the heat up to finish them. This works well and I don’t have to spend 14 hours of cook time.

Sweet Smoke Q came out with some pork juice injection that works really well and a lot of teams have jumped on the pink drink train and had success with his products. I have stuck trusted my butcher over

the years and have had success with David Bouska and his Butchers BBQ products.

Additional Flavors developed my pork rub 8 years ago and I have never changed and use big papas pork rub on my competition butts and on all our vending pork. I have changed my sauce profiles several times over the years and stick with what is working until it does not work any more. We have done well with a vinegar base for a while and have done well with a sweet and spicy sauce. Guessing what sauce to use is the difference between money and trophies or going home with an empty back seat and using the credit card for fuel!

We have a vending and catering business and like most other BBQ folks pulled pork sandwiches are the bread and butter of the BBQ business. When we first started cooking large volumes of pork you could buy butts for .49 cents a pound. Just a short time ago the price topped out at over 2.00

See Dana Page 12.

Living in Grand Championships of 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. Emailed photos need to be in JPEG, TIFF or PDF formats, preferably 300 DPI resolution. All articles are due by the 1st of the month they are being submitted to run in. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reflect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

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

Am I doing what God wants me to be doing? Do I hear that, still, small voice of God directing my life?

These are questions I ask myself on a daily basis. Doesn’t matter if things are going great, or there are mountains of struggles that I’m wading through. I have been convinced, over and over, that God’s plan for my life is far greater than anything I could have imagined and my commitment to serve Him, and deepen my relationship with Him matures every day.

All of us in Pro BBQ strive for the ultimate victory every time we pack up our trailers, set up camp, and cook through the weekend. It’s the vision of hearing your team name called LAST. Grand Champion

has a very special ring to our ears. It makes the trip home so much more FUN! When we think back on the weekend, we don’t ask....

Who beat me? LOL. Grand Champions put us in a club with fellow competitors that are very special. Some will say that some GC’s are better than others, but I would disagree, each one is special, each one puts a mark on your career. When all is said and done in our Pro BBQ careers, however long that may be, we will look back with joy at those special moments when our name was called LAST. For me, I will remember those GC times for sure, but one time, one moment, will stand out as the ultimate highlight for Give it to God Pro BBQ. Recently, I competed in Vidalia, LA... an amazing contest and one of the top contests in the country. As I was walking around, one of the cooks, Billy Staggs stops me and asks, “My brother has been watching your videos over the last year and was wondering if you

would have the time to BAPTIZE him this weekend?” I was blown away and jumped on the opportunity. At 4 PM, we were at the pool and I had the honor of baptizing Lee Staggs into God’s family.

Now, keep in mind, that baptisms, for me, are extremely emotional and represent a saved soul from the grips of the devil. I get all choked up every time I watch one. Thank God, I was able to hold it together to enjoy the moment with Lee. I tell you all this, because I will look back on that moment as the highlight

Lee Staggs partakes in the act of being baptised by Lee Staggs the weekend of a contest in Vidalia, LA.

See Jeff Page 12.

PAGE 5

THE BBQ TIMES

OCTOBER 2015

Florida Barbecue Association News from the President Steve Brumm

When I became President of the FBA, no one told me one of the duties would be to write a monthly column for the newspaper.

Audrey gently reminded me of this obligation this morning.

A lot has happened in the last five weeks, most of it for the good. Once everything worked itself out, we effectively have a new Board of Directors who have been working hard to restore the confidence of the membership in the FBA and making the Board far more responsive to the membership. Judging from the number of emails I get every day from members we are making great progress. Our membership has been very responsive to the things the Board has done and that is very much appreciated.

The biggest news is that we have hopefully resolved almost all of the issues that surrounded the new scoring system and web site. Our target date for having the new web page up and running in a Beta version is the first of November. The mock-up of the new web page was released to the membership and has gotten good reviews so far.

As I write this, the FBA has cook teams and judges participating in the Royal in Kansas City, one of the major BBQ events of the year. We also have folks participating in the Sam’s Club Finals and the Jack. This is an incredibly wonderful thing. It shows that the FBA cook teams and judges are a force to be reckoned with nationwide and gives our folks the chance to meet new BBQ aficionados and bring new methods back to the FBA. I encourage you all to look outside the FBA for new experiences (but come back to the FBA as your BBQ home). In the

past year, I have met teams from as far away as Canada, Texas, and New Mexico cooking at FBA events and having a great time.

My wife and I are certified judges in five different organization. We enjoy getting out of our area to meet BBQ folks and see new places. It is important to remember that even BBQ folks have different needs and that the various organizations meet the needs of their members or they would not continue to exist. To Lorne and I, the FBA is our BBQ home. The competition is excellent, the events are well run, and the social comradery is the best we have found.

I would encourage both cook teams and judges to get to know each other at our events. Judges, go talk to the cook teams on Friday night or on Saturday after the brisket is judged. To the best of my knowledge, no cook team has BBQ’d a judge who came to visit. Stay away on Saturday morn-

ing as they are in a rush to get their entries ready. I would urge judges to cook with a team early on in their career (after four or five judging events). Seeing what the teams do to prepare that one bite that you will take from their product will change the way you score and give you a new appreciation of what goes into a cook. Cook teams, when you see a judge walk by, invite them into your area. Show them how your cookers work. Let them watch you scrape the fat off chicken skin. The more they understand what you do the better judge they will be. If you are on a cook team and want to see how the judges work, pick a nearby contest that you are not cooking and ask the Lead Rep if you can observe the judging process. There should be no problem.

Have a great BBQ month.

Steve

Georgia Barbecue Association News from the Vice- President Jim Sewell

CH-CH-CH-CH-Changes ...

Change seems to be the key word in the Georgia Barbecue Association (GBA) when talking about the new competition season just underway. For the first time in GBA history, the season opening contest was held in Griffin at the Doc Holiday BBQ & Blues Festival. It is also the first season that did not open with the GBA State Championships. That event will be held on October 23-24 at the Deep Roots Festival in Milledgeville.

CH-CH-CH-CH-Changes ...

2015-2016 is also a season of changes in that a few long-time GBA contests have gone away. In their places however are some new & exciting venues. The GBA will be going to Wrightsville & Johnson Co for the first time on Halloween weekend. The GBA will also be making their second visits to Walton Co in March; Fort Gaines in May and Brookhaven in July.

The Douglas BBQ Festival will be changing venues and moving to the Downtown Douglas area where the “Best of the Best” contest was held. There are still a couple brand new contest venues in the planning stages as well.

CH-CH-CH-CH-Changes ...

The GBA made a huge change in the judging procedure for the 2015-2016

season. There will be 6 judges instead of 5 seated at each table. The lowest scoring judge for each entry will be dropped. The GBA Board of Directors made this change in response to multiple requests from our cook teams. Comparative judging, low judge scores being dropped and the top three teams in each category going head to head in the finals rounds should insure that the best team of the day in each category gets rewarded with the 1st place trophy.

CH-CH-CH-CH-Changes ...

The GBA is really growing and getting better. The Association has over 500 Active Members. The Griffin contest doubled the number of teams from last year. Many of those were cooking a GBA contest for the first time. More & more GBA contests are paying out over $10K. New members are joining monthly and seeking to become certified GBA judges.

CH-CH-CH-CH-Changes ...

While we are seeing a lot of changes, some of the foundations of the GBA remain in place. The GBA stands firm by its motto – It’s All About the Taste! Several members of the GBA Board of Directors are founding members of the organization. They have served and continue to serve as the bedrock of the Association. No association can stand alone. The GBA would not be where it is today without the long time support of sponsors like Stumps Smokers, the GBA Team of the Year Sponsor; Bubba Grills and The BBQ Times. The GBA also is very grateful of the great support by newer sponsors Sweet Swine O Mine & Victory Lane BBQ.

To learn more about the Georgia Barbecue Association, visit our website at www. bbqga.com. We have a quick and easy online membership form and you can even pay

your membership fees online also. Take a look at our contest schedule under Contests & Events & make plans to come out to a GBA contest near you. - Jim

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

David Bouska

336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

PAGE 6

THE BBQ TIMES

OCTOBER 2015

Two Desserts are better than One

Brandt Haney

Pitmaster Backyard BBQ Studs Here’s a good joke for you. What has two arms, two legs and goes o-my-gosh... o-my-gosh...o-my-gosh? Ok maybe it’s not a good joke, but it is the sound my daughter makes when you mention her favorite desserts to her. There are many things that my children and I have the same tastes for, but my daughter and I have the same sweet tooth. We love sweets and almost any kind of dessert, not quite as much as good slow smoked Boston butt, but it is close.

A while back we were both in the kitchen debating what would hit the spot when she mentioned cheesecake. Being that I like to

taunt my daughter with wild ideas of food combinations I jokingly asked, “do you know what would be good?” She replied with the predictable “what?”, to which I followed “a cheesecake with a crust made from chocolate oatmeal cookies”. Knowing that chocolate oatmeal cookies are just about her second favorite sweet I was fully prepared for the “YEEEES! That would be sooooo amazing!” I chuckled and said maybe we could give that a shot one-day. Another thing my daughter and I share is the inability to let anything go once it is on our mind.

That inevitably led to days and days of the “when are we going to make that cheesecake” question.

Chocolate oatmeal cookies are another one of those hand me down recipes from my childhood. They are drop cookies that are made with just a few ingredients but are oh so yummy and addictive. The combination of main ingredients includes chocolate, peanut butter, and of course rolled oats. The ingredients are brought to a boil in a pot with sugar, milk and vanilla and cooked for three minutes. You pull the mix off of the stove and typically drop it onto a wax paper sheet by the tablespoonful creating about thirty cookies. When they cool the cookies become firm and crumbly. Very much like a Reese’s peanut butter cup you can’t eat just

Be Ready for your next competition...

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one, and I always felt that was okay because the oatmeal makes them healthy.

Right?

Knowing that most cheesecake recipes I have ever seen call for a crust made from graham crackers I started thinking about how crumbly those cookies are and it did occur to me that this could be a feasible task. Maybe I just cook the cookies a minute longer to make sure it is not too soft and will stand up to the baking process. The following weekend I decided to end my daughter’s pleas for a sweets fix and together we took on the task of making the perfect cheesecake. We gathered all of our cookie ingredients along with a sheet of wax paper and our cheesecake spring form pan.

We carefully brought our cookie mix to a steady boil and cooked it for four minutes, which is one minute longer than we do cookies. Pulling the pot off of the stove we let it cool until it began to firm up. 10 minutes or so. At this point we began to fill our spring form pan bottom and smooth out a quarter in piecrust bottom. Once it was even we built up the sides about three quarters of the way up the pan side. We put the pan to the side to cool completely and dropped 85 percent of the remaining mix onto the wax paper. My daughter had to taste test the rest of the mix.

After the crust had cooled and after inspection looked pretty good and like it would hold up we pre-heated the oven and moved onto the cheesecake. Now our cheesecake is recipe is plain and easy to make. My daughter whipped it up and before pouring it into the pan we crumbled up the bulk of the cookies that were now firm and crumbly and mixed it into the batter. While pouring it into the pan we made sure to keep mixing it well to evenly distribute the cookie chunks. A couple of quick taps of the pan onto the counter to remove bubbles and into the oven it went

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for forty-five minutes. Above I mentioned that I like to taunt my daughter. Well this recipe really helped prolong that process because it calls for the cake to remain in the oven until completely cooled which meant that by the time it had cooled it was too late into the evening to try it so we had to wait until the next day. Oh how I love to poke fun during that time of great anticipation. Needless to say it was shortly after lunch on Sunday when it was finally time to see if our new combination of favorite desserts actually worked. I have never seen my daughter move as fast as she did when I told her to go get the cheesecake so we could try it. I must admit that I was nervous at first but when I made that first cut and the crust was firm but not hard I knew we had a winner. The cheesecake was moist and flavorful which was followed by the chocolate and peanut butter flavors. Quite delicious actually. My daughter had her fix and I had a new recipe of my own to put into the family cookbook. Sometimes crazy ideas and combinations do really work.

CHOCOLATE OATMEAL DROP COOKIES

3 Tablespoons unsweetened cocoa powder 2 Cups sugar 1⁄2 Cup milk Dash of salt 1 stick margarine 1⁄2 Cup peanut butter 1 Tablespoon vanilla 3 Cups Rolled Oats Combine cocoa, sugar, milk, salt and margarine in a pot and bring to a boil.

Boil for 3 minutes and remove from heat.

Add peanut butter, vanilla and oat. Stir until well combined. Drop a spoonful at a time on wax paper. Let cool completely until firm. (For the crust you can boil the ingredients for 4 minutes)

PAGE 7

Flint Hills Beef Fest BBQ

THE BBQ TIMES

Emporia, Kansas • August 21 - 22, 2015

OCTOBER 2015

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Travis Clark, Pitmaster Clark Crew BBQ accepts awards for his Grand Championship in Emporia, Kansas August 22, 2015. Travis had a First Place Brisket.

David Bouska, Pitmaster of Butcher BBQ accepts his awards for Reserve Champion in Emporia, Kansas August 22, 2015.

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THE BBQ TIMES

OCTOBER 2015

Butcher BBQ & Dr. Nordy’s BBQ Lead the Pack in Ponca City

Grand Champion David Bouska - Butcher BBQ

By Kelly Pike OKBS

It was a beautiful weekend for a barbecue contest on the banks of Lake Ponca in Ponca City, Oklahoma. The Cherokee Strip Cook

Off is a State Championship, OKBS TOY contest, and is sanctioned by the Kansas City Barbecue Society. Hosted by Professionals Today, the event is in it’s 29th year raising money for Hospice of North Central Oklahoma which offers medical and emotional support to terminally ill patients and their families. To date, Professionals Today have raised over $400,000 for this wonderful organization.

32 teams descended upon Ponca City to claim their share of just over $13,000.

Friday evening found teams dodging rain storms, prepping and catching up. Friendly rivalries fueled the competitive fires delivering delicious entries for the Anything Butt and Dessert categories. The Three Hog Night Smoker’s team kept the competition inside their own camp in a battle royale for bragging rights and some of the best bread pudding and peach cobbler around.

As the sun rose on Saturday morning, teams scrambled for jackets and hoodies as the temperatures had dipped down in to the fifties overnight. A welcome change after a brutally hot summer of competitions in Oklahoma this year. Contest organizers

provided breakfast for everyone. Turn ins were pushed up an hour earlier than usual to accomodate a 3:00 awards ceremony.

No one seemed to mind the change in schedule.

At the end of the day, Butcher BBQ was named Grand Champion with 4th in Chicken, 3rd in Ribs, 3rd in Pork and 7th in Brisket. Dr. Nordy’s BBQ took Reserve Grand Champion with 10th in Chicken, 8th in Ribs, 7th in Pork and 1st in Brisket.

OkieQ took 1st place in Chicken; Kosmo’s Q took 1st in Ribs; and Big Poppa Smokers took 1st in Pork.

But let’s not forget that friendly little rivalry in the Three Hog Night Smoker’s camp. Some things are just meant to be.

The Cherokee Strip Cook Off has been run for 29 years by the amazing all-women organization Professionals Today. So it was fitting that the female side of Three Hog Night Smokers (Jody Harris) took 1st Place in Dessert with her peach cobbler against Dirk Mullins’ bread pudding.

Smoke Wars took 1st place in Anything Butt; Three Hog Night Smokers took 1st in Sauce, and Naughty Nurses BBQ took 1st place in Beans.

Congratulations to Butcher BBQ and Dr. Nordy’s BBQ on fantastic finishes! And congratulations to every team that heard their name over the weekend. Head on over to the Cherokee Strip Cook Off next year and join us on the banks of Lake Ponca.

It’s a great cook off for an incredible cause!

Next stop on the OKBS tour is Chillin’ & Grillin’ in Sand Springs. Hope to see you there!

Reserve Grand Champion Jeff Northcutt - Dr. Nordyʼs BBQ

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THE BBQ TIMES

OCTOBER 2015

Oktoberest for the Rest of Us

Matthew Bougher Columnist Beer & BBQ

October brings Florida the first real chance to enjoy our smokers. While northerners can run a smoker in the snow I doubt that there are prolonged conversations over beers next to the fire boxes. I can speak from experience that the last place you will find me and my friends during the summer in Florida is next to the 20 degree fire. So, I embrace the fall with the vigor of a child when school ends. For me it brings football, the start of BBQ comp season and a change in beers. We leave behind the fruity shandys, the light ales and lime topped Mexican lagers to embrace the heavier, stouter beers of the fall. The first of these is the Oktoberfest beers. These vary greatly from brewer to brewer but they will all pay homage to the great German fest of their namesake. This means a special recipe, typically a lager.

However, Oktoberfest while a great excuse to strap on the lederhosen and do the chicken dance to a great German Oom-pah Band just as much about the food. Some of the great selections include Brats, pretzels, spaetzle and cheese.

To bring the German taste to your party, tailgate or catering I suggest starting with a trip to your butcher. A German brat will have a strong flavor to it and heavy on the

garlic. I smoke these over a cherry wood until they are almost done and then hold them in a beer bath with onions and garlic till ready to serve. Be careful what beer you hold them in; I would suggest a neutral ale or lager so that you don’t change the taste of the brats or onions. I pair this with a mustard que sauce such as Uncle Kenny’s Mustard Sauce. This has a nice mustard note to it but still has that sweet BBQ sauce flavor. These are placed in a sweet hotdog bun just before serving.

A great typical side dish is Spaetzle.

Spaetzle is the traditional noodle of Germany and far exceeds consumption of any other noodle in the region. It cooks quickly and I suggest under cooking it slightly since it will be finished in a sauce pan. To finish spaetzle start a simple butter sauce, then add fresh minced garlic and salt/pepper to taste. Sauté the spaetzle to reheat it just before serving.

What would a great Oktoberfest be without pretzels? To be honest I use frozen pretzels for most parties. I make a great fresh pretzel but it is very time and labor intense and requires a lot of counter space. So I take the extra time I save using frozen pretzels and make a smoked beer cheese dip. A basic recipe for beer cheese is actually pretty simple. First soften equal parts cream cheese to the cheddar you will be using. Season this with dried minced garlic, salt and pepper. Place this into a mixer and incorporate the cheddar. Place this onto the smoker over cherry wood for 30 minutes and once soft add in a neutral ale ie. 2 Daughters Blonde Ale starting with 1/3 cup and adding while mixing till it becomes a creamy dip. This can be held warm until you are ready to serve.

Finally break out the ale and get ready for the party. This year Sierra Nevada has produced a great Oktoberfest Festival Lager.

They paired with one of the oldest brewers in Germany, the Brauhaus Riegle brewery of Augsburg Germany. This beer features German Steffi Barley, will you notice the specific barley, I doubt it. Why is it mentioned

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then? Because normally an ale will feature the hop it uses while this beer focuses on the smoothness of the barley.

This specific Oktoberfest is very smooth.

There is almost no hop flavor to speak of.

This is not to say that it is not a strongly flavored lager. It has a very distinct taste of a great beer and it will stand up to any dish it is paired with. It does not pour with a large head, although it does maintain a great level of carbonation throughout the entire time you will drink it. There is also virtually no aftertaste to this beer. That is why this is one of the best choices for your Oktoberfest or any other fall celebration. This beer will pair with almost anything you decide represents fall to you. I

hope you venture out into the Oktoberfest celebrations and take a moment to Look at the World Through the Bottom of a Drinking Glass. If you have any suggestions for future beers for me to pair or questions please feel free to reach out to me at www. facebook.com/shamrockingbbq.

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PAGE 10

THE BBQ TIMES

OCTOBER 2015

Historic First “Double” KCBS Contest Held in Conjunction with Airshow in Rome, Georgia

Gowan Fenley

Chairman Georgia BBQ Championship The first weekend of October 2015 marked the date of another first – two KCBS contests back to back at the same location over a single weekend. “Double” events where there is a Friday/Saturday contest followed by a Saturday/Sunday contest are not unknown in the KCBS world, but this is the first time such an event has been held in the SouthEast. Organizer Scott Smith travels extensively cooking as Que’n Stew’n & Brew’n and learned of double events in the Midwest, the most well-known being the

Royal in Kansas City.

When Wings Over North Georgia promoter John Cowman asked Scott to organize the Smoke-N-Thunder BBQ Classic contest, Scott responded with a counter proposal: why not make the contest a double? Since the airshow was already a full weekend event, it seemed like the perfect place to try it. Scott figured the $25,000 prize pool plus the opportunity to earn big points in both the Georgia BBQ Championship and KCBS Team of the Smoke - N-Thunder BBQ Classic Grand Champions. Day one Grand Champions(Left), J & B Year races would draw teams BBQ: Justin and Beth Mewborn of J&B BBQ from Suwanee, GA. Day Two Grand Champions from far and wide. Plus, how (Right) The Pit Crew GA: Tina and Bobby Cannon of Newnan, GA. many barbecue contests include free ringSince the Royal would be held on the same the opportunities to score GBC points are side seats to an airshow? weekend, a few teams had to make a tough dwindling.

Scott promised John eighty team sign- choice between the two double events. Top While spirits were high for the organizers ups, and “The Double” delivered – 52 teams contender for the GBC Big Peach Matt Bar- and teams, Mother Nature wasn’t that keen cooked Stage 1 on Friday for turn-in Satur- ber decided to take Hot Wachulas to Kansas on the idea of an outdoor festival. Hurriday, then 42 stayed to cook Stage 2 Saturday City, missing out on a huge opportunity to cane Joaquin delivered massive quantities for turn-in Sunday. Throw in 19 Backyard slam the door on Moyer’s Competition Bar- of rain to the Carolinas, and low clouds and teams cooking three meats and you had a B-Q Team. Would he regret that decision? frequent showers spilled over to Northwest total of 113 teams competing over the three Time will tell. With only three more quali- Georgia as well. The weather wasn’t bad day event. fiers left this season after the Rome contest, enough to discourage BBQ cooks, but it

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PAGE 11 was sufficient to ground the pilots, leading to a cancellation of most airshow activities on Saturday.

Jet pilots may have decided to stay indoors, but the intrepid cook teams turned in on schedule Saturday for Stage 1. Awards were presented by the Ladies of Liberty, and it must have been a good luck charm because a Lady Pitmaster won Grand Champion: Beth Mewborn of J&B BBQ! Congratulations were shared all around, but most teams had to get back to their camps to light fires for Stage 2.

Showers continued throughout the night, but Sunday morning the radar promised some mid-day clearing, so the Air Boss gave the pilots the go ahead. You’d often see

THE BBQ TIMES OCTOBER 2015 cooks step out from their RV or tent to watch as the performers put their aircraft through their amazing acrobat routines. Sunday’s contest included sauce and dessert categories, which were won by The Pit Crew GA and Smokin Chuck’s Wagon respectively.

The Backyard division here cooked all the meats except brisket, and the competition was tight with quite a few semi-pro teams in attendance, including Smokey Adams, last year’s Jack Daniels Shadetree Grand Champion. After winning at The Jack, Derek Adams decided to move up to the Pro ranks, turning over the reins of the family’s backyard team to twelve year old son Dylan.

The day after winning the Ribs category in Stage 1, Kelly and Rhonda Snyder See Rome Page 14. of Uncultured Swine came back to win Chicken in Stage 2.

Wayne Blessing took the Stage 2 Ribs trophy back to North Carolina for Midnight Burn

Category placements of 4/12/1/11 landed Firehouse Backyard Grand Champions K-Town Daddys Smokers the Reserve Grand trophy for Stage 2.

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RECIPES From Page 3 HALLOWEEN SNACK CANDY

Corn Candy 8 oz bag 1 jar of Dry Roasted Peanuts Lightly Salted

THE BBQ TIMES

2 oz BAKER’S Semi Sweet Chocolate, melted 1/3 cup canned Sweetened condensed Milk

Mix cookie crumbs and butter, press into pie plate on bottom and sides. Reserve 1/2 cup of Mix together in Mason Jar, makes great Cool Whip. snack during holidays. Taste like a Pay Day Beat pudding and cool whip in medium bowl candy Bar. for about 2 minutes. Stir in remaining cool whip, Spoon into crust. Mix melted chocolate and conNO-MELT SUNDAY PIE densed milk, spoon over pie and swirl gently with This is fairly simple and delicious pie, knife. Freeze 6 hours or until firm. Let stand at my family loves it. room temperature about 15 minutes before serving, put reserved Cool Whip on top and serve.

15 OREO Cookies finely crushed (about 1 1/4 cups) 3 TBS. Butter, melted Don’t forget to check back and see 1 Tub Cool Whip thawed, divided what Judy has cooked up next month, 1 pkg Jello vanilla instant pudding and we will have room for photos too.

1 cup cold mile Keep Rubbin’ Those Butts!

DANA

From Page 4

per pound and that made competing tough and selling a sandwich and making a dollar even harder. Prices have come down but I would sure like to see butts back under a dollar.

You can go on the internet and get a million recipes for cooking pork butts and I recommend looking up crock pot recipes and look into an Orion cooker. Crock pot

pork butts can be put on and cook all day and if you finish them on a smoky grill when you get home you can feed the whole family a great pork dinner with very little work. The Orion cooker is a trash can cooker on steroids. This is the only cooker I know of that it is ok to use matchlight charcoal. They cook hot and fast and you can actually cook a pork butt in 4 and a half hours and get some smoky flavor.

Light up your favorite stick burner

JEFF

OCTOBER 2015

from Page 4

of my BBQ career. That was a moment that demonstrated how God has worked through me for His glory. Many times I’ve wondered, but never again. As my beautiful wife Caroline told me...” this makes the 5 years worth it”!

57 But thank God! He gives us victory over sin and death through our Lord Jesus Christ. 58 So, my dear brothers and sisters, be strong and immovable. Always work enthusiastically for the Lord, for you know that nothing you do for the Lord is ever useless. [1Co 15:57-58 NLT] Salvation Salvation changes everything It brings rivers of tears To a life of ignorance Of a man on a tree..... for me.

Salvation shifts the focus

before the sun comes up and invite your neighbors over that evening for some down home hickory smoked pulled pork and they will love you. They get to smell that awesome aroma all day and enjoy the results of your hard work that night. Chopped, pulled, sliced, sauced and a good side of cole slaw and baked beans and life is good.

Teach young people how to BBQ and

Away from me...

Clearly on thee Salvation moves desire From a buzz, a nightcap, a TGIF To dive into His Word and find real relief Salvation highlights why...how and When...

I deserve Hell, no questions, no excuse, no spin Salvation deploys the grace that wipes it all clean Salvation changes everything And only God....

Only God...

Only GOD. He wants...and deserves... our whole heart What are you waiting for? they will carry on the tradition and eat good the rest of their lives. If we all practiced the art of grilling and smokin everyone would get along and this would be a lot better world Safe travels to all and follow the smoke and I will see you there!

PAGE 13

OCTOBER 2015

THE BBQ TIMES

A Near Perfect Day for Rescue Smokers The 2015-2016 competition season for the Georgia Barbecue Association (GBA) got off to a unbelievable start at the Doc Holiday BBQ & Blues Festival in downtown Griffin. On the Pro competiton, 39 of the top teams in the state turned out to try and grab the early lead in the Team of the Year competition as Double Points were on the line. There were also 5 Cooking for Fun division teams. The contest also featured Friday ancillaries in Sauce, Wings & Dessert. There was also a special Saturday Brisket Shootout competition.

The level of competition was on display right off the bat in Pork Loin as three teams

— Bubba Grills, Dixie Q & Rescue Smokers — each tallied a perfect 600 score in the preliminary round. Smokin’ 42 BBQ missed the 4th perfect score in Loin by just 0.3 of a point. Rescue Smokers pulled their second 600 score of the day in the Pulled Pork preliminary round.

Robby Royal of Rescue Smokers near perfect day ended with the last call as Grand Champion of the contest. Lonnie Smith and the Bubba Grills team strong showing across all three categories earned the Reserve Grand Champion award.

Breaking ties with perfect scores often comes down to the dreaded coin toss. In the GBA, however, the top three teams in each category advance to the Finals rounds where they prepare another turn in box to be scored

by a select panel of Finals judges. So, the three teams with perfect scores go to settle it with a head to head to head matchup.

Rick Godfrey of Dixie Q got the top score in the Loin finals round to win the category.

Rescue Smokers took second place with Bubba Grills taking third. Smokin’ 42 BBQ came in 4th place. Johnson Boys BBQ, in their first GBA contest, finished 5th with Dobey Q finishing sixth. Forget Me Not BBQ took 7th place, Daddy-O’s BBQ took 8th, 92 BBQ took 9th and Fiddlers BBQ took 10th place.

Rescue Smokers had the top finals round Pulled Pork score for the win. Johnson Boys BBQ was the runner-up with Southern Hogs in 3rd place. Bubba Grills grabbed 4th place followed by CaJenn BBQ in 5th and Rub

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My Butt in 6th place. Seventh place went to We Want Que and 8th place went to Dixie Q. Smokin 42 BBQ & The BBQ Ninja finished 9th & 10th respectively.

The BBQ Ninja took top honors in Ribs.

92 BBQ took second place with Smokin the Good Stuff in third. For third place, Captain Jack’s Freedom BBQ Team edged out Fiddlers BBQ who came in fourth.

Sixth place went to We Want Que just ahead of Rescue Smokers in 7th place.

Rub My Butt, Simply Q and Daddy-O’s BBQ rounded out the top 10.

Rescue Smokers continued their domination of the day by winning the Brisket Challenge. Captain Jack’s Freedom BBQ Team took 2nd place with Smokin 42 BBQ taking 3rd. The BBQ Ninja grabbed 4th place and Dobey Q took 5th.

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ROME

THE BBQ TIMES

OCTOBER 2015

From Page 11

Fat, Drunk & Stupid

Pig Whisperers

An Air Force C17 Globemaster provided a dramatic setting for Cookʼs Church, led by Checkered Pigʼs Tommy Houston.

(Photo courtesy of Mike Moore) Smoke Me Silly

Backyard Reserve Grand Champions Swine Dining Despite wet weather that forced grounding of all aircraft on Saturday, an estimated crowd of 32,000 braved the rain to attend the Wings Over North Georgia airshow.

Dylan handled all the prep and cooking, and won second place in ribs and fourth overall. The next generation of pitmasters are coming folks – look out!

Swine Dining was called for Reserve and K-Town Daddy’s BBQ was named Backyard Grand Champion. Then it was on to Stage 2 of the pro division. Chicken was won by Uncultured Swine, Ribs

by Midnight Burn (180) and Firehouse

Smokers TN took top honors in pork. Just like in Stage 1, brisket was won by a team that otherwise struggled to score well in the other categories – this time Smoke Me Silly.

As the overall top ten was called out, there were a lot of crossed fingers around the hangar. No team had been able to achieve top ten calls in all categories, so the outcome was in doubt. Who would it be? Firehouse Smokers TN was called for Reserve Grand. And then the winner was...

The Pit Crew GA! Both Grand Champions for the weekend were teams with female head cooks – The Double was doubly generous to the ladies. In a close race, Pit Crew’s Tina Cannon also won the Double trophy and an extra $2500 for having the highest overall point total for both Stages.

It was an exciting finish to an exhausting but fun weekend. Everyone learned a lot about what it takes to cook back-to-back contests, and despite the weather all had a good time. Scott promises that the SmokeN-Thunder Double will be back again next year, and if Mother Nature will cooperate this promises to be a monster event. Keep watch for the 2016 Wings Over North Georgia event next October – this is a truly unique contest experience you don’t want to miss.

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PAGE 15

THE BBQ TIMES

OCTOBER 2015

MEMPHIS BBQ NETWORK GRAND CHAMPION - VICTORY LANE BBQ (SHOULDER)

WHOLE HOG 1st Place – BUBBA GRILLS 2nd Place – VICTORY LANE BBQ 3rd Place – THE SHED 4th Place – BOARS NIGHT OUT 5th Place - RANUCCI’S BIG BUTT BBQ SHOULDER 1st Place – VICTORY LANE BBQ 2nd Place – BUBBA GRILLS 3rd Place – THE SHED 4th Place – SWEET SWINE O’MINE 5th Place - BOARS NIGHT OUT RIBS 1st Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM 2nd Place – BUBBA GRILLS 3rd Place – SWEET SWINE O’MINE 4th Place – BOARS NIGHT OUT 5th Place - RANUCCI’S BIG BUTT BBQ

Victory Lane BBQ wins Grand Champion in both the KCBS and MBN Cook-offʼs at Smoke on the Mountain in Galax, VA July 18, 2015.

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THE BBQ TIMES

OCTOBER 2015

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

3

Introducing the

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PAGE 17

THE BBQ TIMES

OCTOBER 2015

Doc Holiday BBQ Fest From Page 13

In the Cooking For Fun Division, Badonkadonk won Pulled Pork with Mama’s Que & Stew in 2nd and Burnt Offering Cooking Crew in third. In Ribs, Burnt Bermuda BBQ took top honors with Badonkadonk as runner-

Badonkadonk BBQ First Place Pulled Pork Cooking for Fun Division

Burnt Bermuda BBQ First Place Ribs Cooking for Fun Division

up and Mama’s Que & Stew taking third.

Next, the GBA heads to Milledgeville for the Deep Roots Festival and The GBA State Championship on October 23-24.

If you want to become a part of this exciting BBQ competition organization, membership information can be found at www.bbqga.com

Rescue Smokers, Pitmaster Robby Royal wins Grand Champion in Griffin, GA at Doc Holiday BBQ Festival.

Dixie Que took home first place in Pork Loin.

LEFT: The BBQ Ninja took home first place in Griffin, GA. RIGHT: Bubba Grills, Lonnie & Shannon Smith take home Reserve Champion for the Doc Holiday BBQ Fest.

PULLING YOUR PORK HAS NEVER BEEN MORE ENJOYABLE....

ALL YOU NEED IS A DRILL!

WWW.PORKPULLER.COM Or Contact Us:

(308) 530-5139 info@porkpuller.com 11361 N. Hwy 83 North Platte, NE 69101

PAGE 18

THE BBQ TIMES

CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com Oct. 17, 2015: Spotlight 29 Casino, Coachella, CA. Oct. 31, 2015: Sparta Q 2015, San Jose, CA. Nov. 14, 2015: Indio California State BBQ Championship, Indio, CA. Dec. 12, 2015: King of the Smoker Invitational 2015, La Quinta, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com.

Oct. 16, 2015: (Quad Cities) Temple Jaycees, Temple, TX. Contact: Garrett Ashby, 254-721-1944.

Oct. 23, 2015: Kerr County Fair, Unknown, TX. Contact: Chad Parker, 830928-4221.

FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org Oct. 23-24, 2015: South Florida Pro BBQ Competition, Isle Casino, Pompano Beach, FL. Contact: Connie Davis, 954383-2285.

Nov. 7, 2015: Jefferson County Fair & BBQ Cook-Off (Backyard only), Lloyd, FL. Contact: Katrina Richardson, 850997-5552.

Nov. 13-14, 2015: Swamp Fest BBQ Competition, Haines City, FL. Contact: Jonathan Bartley, 863-439-7332.

Nov. 14, 2015: 3rd Annual Grillers Gone Wild BBQ Festival, South Daytona, FL. Contact: Gregory Bartholomew, 386322-3070.

Nov. 21-22, 2015: Smokin’ Flamingo BBQ & Music Festival, Jacksonville, FL. Contact: David S. Haskett, email: callahan4life@windstream.net.

Nov. 21-22, 2015: Grills Gone Wild BBQ Competition, Panama City, FL. Contact: Ann Scruggs or Hogs Gone Wild.

Dec. 5-6, 2015: Orange Blossom Revue, Lake Wales, FL. Contact: Rusty Ingley or Caitlin Meadows, 863-845-6562.

Dec. 11-12, 2015: Southern Pines Blues & BBQ, Perry, FL. Contact: Dawn Taylor, 850-584-5366.

Dec. 12, 2015: 4th Annual Cutler Bay Rib Ticklers Ball, Cutler Ridge Park, Cutler Bay, FL. Contact: Fred

Calendar of BBQ Events

Bobson, 305-238-4166 or email: fbobson@cutlerbay-fl.gov.

GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com Oct. 23-24, 2015: Deep Roots Festival BBQ Contest, Milledgeville, GA. Contact: Tommy Cook, 478-737-0923. Website: deeprootsfestival.com.

Oct. 30-31, 2015: Johnson Co. Wiggle & Twist, Wrightsville, GA. Contact: Bill Johnson, 678-977-2076.

Nov. 20-21, 2015: Albany Quail Classic BBQ Contest, Albany, GA. Contact: Bill E. Bowels, 229-889-0312 or 229-3470698.

Dec. 4-5, 2015: 3rd Annual Moultrie Moose Lodge #1158 BBQ Cook-Off, Moultrie, GA. Contact: Cecil Hinson, 229-891-1103 or Travis Webb, 229456-1387.

INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org Oct. 16-17, 2015: Goodwill Cook-off, Harlingen, TX. Contact: Nick, 361-8844068 or email: nposada@goodwillsou thtexas.com.

Oct. 16-17, 2015: Wild West Cookoff.

Adkins, TX. Contact: Larry, 210-6618417.

Oct. 16-17, 2015: Oktoberfest, CA State Championship, Coachella, CA. Contact: Jessica, 760-834-8599 or email: jrees@cordmedia.com.

Oct. 16-17, 2015: Rosevine Gravelhill Benefit, Hemphill, TX. Contact: Marty G, 936-275-7420 or email: martygriffin1016@gmail.com.

Oct. 16-17, 2015: Hill Country Shootout BBQ, TX State Championship, Leander, TX. Contact: Jerry, 512-803-9557 or email: jerrmanas@gmail.com.

Oct. 16-17, 2015: Clear Lake Elks Lodge 2322, Kemah, TX. Contact: Jim Ott, 713829-2199 or email: j.ott1@verizon. net.

Oct. 16-17, 2015: Hooker’s Smokin’HOT-BBQ Championship, Hooker, OK. Contact: Raymond, 580-652-2002 or email: parks@hookeroklahoma.net.

Oct. 23-24, 2015: El Dorado Chevrolet BBQ C/O & Custom Car Show benefiting the Guns & Hoses Foundation, McKinney,

TX. Contact: Kevin Perry, 972-569-0125 or email: kperry@eldoradomotors. com.

Oct. 23-24, 2015: Logandale Fall Festival, NV State Championship, Logandale, NV. Contact: Rick, 702-379-5919 or email: gbcc@mvdsl.com.

Oct. 23-24, 2015: Czhilispiel, Flatonia, TX. 361-865-3920.

Oct. 23-24, 2015: Smokin Blues & BBQ Festival benefiting Lions Club Charities, Duncanville, TX. Contact: Michael Douglas, 972-989-6551 or email: info@smokinbluesbbqfest.com. Website: www.smokinbluesbbqfest.com.

Oct. 23-24, 2015: Father Jerimiah Council #5598 Knights of Columbus Cook Off, Edinburg, TX. Contact: Adam, 956457-7977 or email: a.silva0312@aol. com.

Oct. 23-24, 2015: Boggy Creek Festival BBQ C/O, Fouke, AR. Contact: DeAnna, 903-748-3670 or email: boggycreekfestival@gmail.com.

Oct. 23-23, 2015: David A. Loosemore Foundation BBQ, Blanconia, TX. Contact: Karen, 361-526-4244 or email: loosemorekaren@yahoo.com.

Oct. 23-24, 2015: Pleasanton Cowboy Homecoming, Pleasanton, TX. Contact: Wade McBee, 830-569-2163 or email: Pleasanton_cofc@yahoo.com.

Oct. 30-31, 2015: Midway VFD BBQ Cook Off, TX State Championship, Midway, TX. Contact: Sherry, 936-348-8279 or email: sherry@frontierpestcontrol. biz.

Oct. 30-31, 2015: Spooky Waterfront, TX State Championship, Gordonville, TX. Contact: Steve, 972-935-1543.

Nov. 6-7, 2015: I Heart BBQ, Keller, TX. Contact: Jennifer, 817-743-4371 or email: jbasham@cityofkeller.com.

Nov. 6-7, 2015: Tylerque Throwdown, San Antonio, TX. Contact: Steve, 210748-7531 or email: sj1075@gmail. com.

Nov. 6-7, 2015: VFW Post 7109 Veteran’s Day Cook Off, Pearland, TX. Contact: Jonathon, 281-997-1097 or email: vfwpost7109cookoff@gmail.com.

Nov. 6-7, 2015: 3rd Annual OLG Mega Fest BBQ CookOff, Sinton, TX. Contact: Patrick, 361-364-2210 or email: olgsinton@sbcglobal.net.

Nov. 6-7, 2015: Racks & Reels Smokin’ Cookoff, Elsa, TX. Contact: Mireya C., 956-212-8181 or email: mireya956@aol.com.

Nov. 13-14, 2015: Billy the Kid BBQ, Hico, TX. Contact: Cindy, 254-434-8194

or email: cindynowlin@yahoo.com.

Nov. 13-14, 2015: Laredo’s Big, Bad BBQ Cook-off, Laredo, TX. Contact: Jose Tijerina, 956-401-5886 or email: wichotijerina@gmail.com.

Nov. 13-14, 2015: Gobble Cook-off, Lake Jackson, TX. Contact: Staci, 979-9972100 or email: staci.walden@yahoo. com.

Nov. 13-14, 2015: OTP BBQ Cook-off, Richmond, TX. Contact: David, 830928-5016 or email: dave@otpboothx. com.

Nov. 20-21, 2015: Kingsville Heritage Rodeo & Cook Off, Kingsville, TX. Contact: Lars, 361-935-6650 or email: chamber@kingsville.org.

Nov. 20-21, 2015: Victoria API Cookoff, Edna, TX. Contact: Shana, 361-9204315 or email: sspeer@jwenergy.com.

Nov. 20-21, 2015: McGregor Lion’s Club BBQ, McGregor, TX. Contact: Mike Olson, 254-258-8171.

Nv. 20-21, 2015: Muy Grande BBQ Cook Off & Prospect, Eagle Pass, TX. Contact: Johnathan, 830-776-3992 or email: mcjlssales@gmail.com.

Nov. 20-21, 2015: TBIPAC Fall Throwdown BBQ, Marksville, LA. Contact: Amy, 318-240-6414 or email: asampson@tunica.org.

Nov. 28-29, 2015: Soza Bros BBQ Cook Off, McAllen, TX. Contact: Javier Sosa, 956-330-0301 or email: sosa_ javi@cloud.com.

Dec, 4-5, 2015: 2nd Chupacabra Throwdown BBQ, Beeville, TX. Contact: Rose, 832-788-6974 or email: roses@idworld.net.

Dec. 4-5, 2015: Raymondville Cops for Tots, TX State Championship, Raymondville, TX. Contact: Tom, 956-689-2441 or email: tommy.gomez@co.willacy. tx.us.

Dec. 4-5, 2015: Jason Pelton’s 5th Cowboy Round Up, Huntsville, TX. Contact: Sheri Pelton, 936-537-0672.

KANSAS CITY BARBECUE SOCIETY For additional info., visit KCBS website at www.kcbs.us Oct. 16-17, 2015: Big Buffalo Crossing BBQ Cook-Off, State Championship, Mundfordville, KY. Contact: Coni Shepperd, 270-524-4752 or email: conimtourism@scrtc.com.

Oct. 16-17, 2015: Ohio Smoked Meat & BBQ Festival, State Championship, Nelsonville, OH. Contact: Kevin Dotson, 740-753-4346 or email:

OCTOBER 2015

ohiobbq@gmail.com.

Oct. 16-17, 2015: Mid-South Barbecue Festival, State Championship, Mount Pleasant, TN. Contact: Donna Morency, 931-379-9837 or email: dmorency@mountpleasanttn.org.

Oct. 16-17, 2015: 10th Annual Lambs Farm Barn Burner Bar-B-Q, Libertyville, IL. Contact: Kathy McMeins, 847-9903749 or email: kmcmeins@lambsfarm. org.

Oct. 16-17, 2015: Harper County Bullseye BBQ, State Championship, Harper, KS. Contact: Kimberly Schrant, 620-845-0397 or email: Kimberly. schrant@us.gt.com.

Oct. 16-17, 2015: Balloons, Bike, Blues & Barbeque, State Championship, Parsons, KS. Contact: David & Aquila Winchell, 620-421-2365 or email: info4parsonsbbq@gmail.com.

Oct. 16-17, 2015: Shenandoah Valley BBQ Fest, State Championship, Woodstock, VA. Contact: Tom Eshelman, 540459-3867 or email: tom@shencofair. com.

Oct. 16-17, 2015: Grills & Grilles, Broken Arrow, OK. Contact: Amy Bomar, 918-408-1278 or email: amy@commonsensecompany.com.

Oct. 22-25, 2015: Dallas Kosher BBQ Championship (Competitor’s Series), Richardson, TX. Oct. 23-24, 2015: Border War BBQ, State Championship, Osawatomie, KS. Contact: Don Cawby, 913-755-1944 or email: borderwarbbq@gmail.com.

Oct. 23-24, 2015: Smokin’ the Fort “ BBQ & Bluegrass Festival, State Championship, Fort Gibson, OK. Contact: Fort Gibson Chamber of Commerce, 918-478-4780 or email: fortgibson@sbcglobal.net.

Oct. 23-24, 2015: Hillbilly Hog BBQ Throwdown & Fall Festival, State Championship, Cleveland, GA. Contact: Heather Sinyard, 706-809-0139 or email: heather@hillbillyhogbbq.com.

Oct. 23-24, 2015: Jack Daniel’s World Championship Invitation Barbecue, Lynchburg, TN. Contact: Debbie Christian, 931-759-6332 or email: Debbie_christian@b-f.com.

Oct. 23-24, 2015: Best of the Midwest BBQ Cook Off, Union Grove, WI. Contact: Jennifer Ditschiet or Liz Schwertfeger, 262-878-4606 or email: ugchamber@att.net.

Oct. 23-24, 2015: Fountains Blaze Off & Senior Q, State Championship, Independence, MO. Contact: Megan Hollar,

PAGE 19

THE BBQ TIMES

Calendar of BBQ Events 816-257-5100 or email: mhollar@wa termarkcommunities.com.

Oct. 30-31, 2015: Boo B Que By the Sea, Rehobeth Beach, DE. Contact: Sandy Fulton, email: sandyfulton720@gmail. com.

Nov. 3-10, 2015: World Food Championships, State Championship, Kissimmee, FL. Contct: Shawna Jones, 615-297-6886 or email: competitor@ worldfoodchampionships.com.

Nov. 6-7, 2015: Hog Happnin’, State Championship, Shelby, NC. Contact: Jerry Gardner, 704-473-1352 or email: teams@hoghappnin.com.

Nov. 6-7, 2015: When Pigs Fly South, State Championship, Lakeland, FL. Contact: Donovan Tinsley, 863-6442431 or email: Donovan@tmrcreative. com.

Nov. 6-7, 2015: Que’n in the Park, State Championship, Bryant, AR. Contact: Lee Crow, 501-794-9792 or email: lee. crow@att.net.

Nov. 6-7, 2015: MVH BBQ BIVOUAC (Armed Forces Tribute), St. James, MO. Contact: JT Sybert, 573-263-1455 or email: jt.sybert@mvc.dps.mo.gov.

Nov. 6-7, 2015: Flags Are Flying, Winder, GA. Contact: Stanley Rogers, 770-6305700 or email: flagsareflying@gmail. com.

Nov. 7-8, 2015: MVH BBQ BIVOUAC (POW/MIA Tribute), St. James, MO. Contact: JT Sybert, 573-263-1455 or email: jt.sybert@mvc.dps.mo.gov.

Nov. 7-8, 2015: Hangout Oyster Cookoff & Craft Beer Weekend (Competitor’s Series), Gulf Shores, AL. Contact: Claire Ginn, 828-505-5174 or email: cookoff@hangoutmusicfest.com.

Nov. 13-14, 2015: Richland CharBroile Challenge, State Championship, Richland, GA. Contact: Larry Hammock, 404-394-2586 or email: clara. l.hammock@gmail.com.

Nov. 13-14, 2015: Smoke on the Harbor BBQ Throwdown, State Championship, Mount Pleasant, SC. Contact: Chris Mitchell, 843-284-7022 or email: cmitchell@charlestonharborrest.com.

Nov. 13-14, 2015: Smokin’ Up The Saddle Club (GBC Qualifier) , State Championship, Chatsworth, GA. Contact: Mitchell Bedwell, email: sutsc. mitchell@gmail.com or Sparky Roberts, email: sutsc.sparky@gmail.com.

Nov. 13-14, 2015: Indio California State BBQ Championship, State Championship, Indio, CA. Contact; Thom Emery.

Website: www.bbqthom.com.

Nov. 20-21, 2015: The National BBQ Cup, State Championship, Cumming, GA. Contact: Randall Bowman, 770886-6290 or email: bbqcup@hotmail. com.

Nov. 20-21, 2015: Bar-B-Cure, State Championship, Knoxville, TN. Contact: Nancy Barger, 865-693-7733 or email: nancy@huntervalleyfarmtn.com.

Nov. 20-21, 2015: Plant City Pig Jam State Championship BBQ Contest, State Championship, Plant City, FL. Contact: Amy Nizamoff, 813-854-3707 or email: amy@plantcity.org.

Dec. 4-5, 2015: Calhoun KOA’s Smokin Up the Campground (GBC Qualifier), State Championship, Calhoun, GA. Contact: Aaron Walkover, 706-307-9129 or email: ahwalkover@yahoo.com.

Dec. 4-5, 2015: Christmas on the River State Championship BBQ, Demopolis, AL. Contact: Paul A. Willingham, 334-422-1029 or email: cotrbbq2015@gmail.com.

Dec. 11-12, 2015: 2015 Downtown Barbecue Throwdown, Las Vegas, NV. Contact: Steve Overlay, email: steveno702@embarqmail.com.

Dec. 11-12, 2015: King of the Smoker Invitational, La Quinta, CA. Contact: Jessie Fleishman, 760-775-4222 ext. 322 or email: Jessie@bigpoppasmokers. com.

LONESTAR BARBECUE SOCIETY For additional info., visit the Lonestar Barbecue Society website at www.lonestarbarbecue.com Oct. 16-17, 2015: Early Pioneer Days Cook-Off, Early, TX. Oct. 16-17, 2015: Red River Battle, Vernon, TX. Oct. 16-17, 2015: Lions Club, Italy, TX. Oct. 16-17, 2015: 1st Ever Annual Halloween Jamboree, Grandbury, TX. Oct. 23-24, 2015: National Championship, Meridian, TX. Oct. 23-24, 2015: Knights of Columbus San Felipe Council 2687, Dio Rio, TX. Nov. 6-7, 2015: Lions Club BBQ & Car Show, Forest Hill, TX. Nov. 6-7, 2015: 3 Meat Challenge BBQ Cook-off, Marble Falls, TX. Nov. 13-14, 2015: Cooking for Courage, Magnolia, TX. Nov. 13-14, 2015: Wild Hog Cook-Off, State Championship, Crowell, TX. Nov. 13-14, 2015: 5-0 Cookers Scholarship, Del Valle, TX.

Dec. 4-5, 2015: 1st Annual Thin Blue Line BBQ, Carrizo Springs, TX. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com Oct. 15-18, 2015: 27th Annual ASBEE World Kosher BBQ Competition & Festival, Memphis, TN. Contact: Marc Lane, 901-262-8665 or email: marc. lane@me.com. Judge’s Contact: Martha Wagerman, 901-491-0822 or email: Martha@asbee.org.

Oct. 23-24, 2015: Smokin’ on The Rez, Ridgeland, MS. Contact: Bobby Cleveland, 601-506-0739 or email: bobbyc7754@yazoo.com.

Judge’s Contact: Pam Cleveland, 601-953-2739 or email: pam.cleveland@gmail.com.

Oct. 23-24, 2015: Chicot Irrigation BBQ Contest, Lake Village, AR. Contact: Amanda Box, 870-265-5997 or email: ivccdirector@sbcglobal.net.

Oct. 30-31, 2015: Butler Fest 2015, Butler, AL. Contact: Amy Doggett, 205459-6413 or 601-616-4666 or email: butlerfest09@yahoo.com.

Judge’s Contact: Amy McDonald, 601-604-5554 or email: amyjames38@yahoo.com.

Oct. 30, 2015: 2015 American Heart Cook Off, Memphis, TN. Contact: David Edwards, 901-545-7870 or 901-3567201 or email: daewards@regiona lonehealth.org. Judge’s Contact: Dr. Rob Sumter, 901-545-6763 or email: rsumter@regionalonehealth.org.

Nov. 6-7, 2015: Big Pig Jig, Vienna, GA. Contact: Cindy McAnally, 229-268-8275 or email: bigpigjigr honda@bigpigjig.com.

Nov. 6-7, 2015: When Pigs Fly, Louisville, MS. Contact: Frankie Sullivan, 662-773-3921 or 662-803-6907 or email: Frankie@winstoncounty.com.

MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com.

October 23-24, 2015 2015 Trojan Cook-Off

Anderson University Athletic Campus Anderson, SC Contact: Bradley Orr 864231-2102 borr@andersonuniversity.edu November 06-07, 2015 Pig on the Ridge Ridgeway, SC Contact: Tom Connor 803-730-2293 http://www.pigontheridge.org November 06-07, 2015 Pig on the Ridge Ridgeway, SC Contact: Tom Connor 803-730-2293 http://www.pigontheridge.org November 13-14, 2015 Speed and Feed BBQ and Car Show 1301 Harry Byrd Hwy (Hwy 151) Darlington Raceway, Darlington, SC Contact: Bridget Holloman, 843-395-8900 bholloman@darlingtonraceway.com November 14-15, 2014 Chili, Brews and BBQ 111 W. Cheves Street Florence, SC 29501 Contact: Les Echols (843) 665-0515 www.flochamber.com November 20-21, 2015 FDHS Butts & Wings BBQ Festival To Benefit Camp Happy Days – SC “Kids Kickin’ Cancer” 8500 Patriot Blvd.

North Charleston, SC 29420 Contact: Tricia Andrews ROCKY MOUNTAIN BBQ SOCIETY For additional info., visit the Rocky Mountain BBQ Society website at www.rmBBQa.com TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org Oct. 16-17, 2015: American Legion Post 393, Cleveland, TX. Contact: Barbara Faulkner, 281-782-4360, or Lee Laws, 832-401-2484.

Oct. 16-17, 2015: BBQ’n for Boobies, Ladies Auxiliary VFW Post 2427, Tomball, TX. Contact: Candice Baines, 832-326-6909.

Oct. 23-24, 2015: John Henry’s BBQ Cook Off, Houston, TX. Contact: John Henry’s, 281-448-7900.

Nov. 6-7, 2015: 4th Annual Inspiring Possibilities, Houston, TX. Contact:

OCTOBER 2015

Linda Whitson, 281-467-3475.

Nov. 13-14, 2015: Diamonds & Dollars, TX State Championship, Spring, TX. Contact: Dolores Patterson, 281-7012603.

Nov. 13-14, 2015: Jimmy (PeeWee) Wells Memorial Cookoff, Houston, TX. Contact: Herschel Williams, 281-7031329.

Nov. 20-21, 2015: Heath Schielack Memorial Cookoff, Huntsville, TX. Contact: Reid Tipton, 409-679-6133.

PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Pacific North West Barbecue Association website at www.PNWBA.com Oct. 24-25, 2015: Longhorn Barbecue’s Battle of the Pits, Spokane, WA. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com.

Oct. 16-17, 2015: Thanksgiving Pit Master Cook Off, Clayton, NC. Contact: John Cole, 919-934-3551 or email: john@c3church.com.

Oct. 16-17, 2015: Thanksgiving PitMaster Cook Off, Clayton, NC. Contact: John Cole, 919-934-3551 or email: john@c3church.com.

Nov. 13-14, 2015: Hot Rod Hog BBQ Cook Off, Georgetown County Airport, Pawleys Island, SC. Contact: Brian Crislip, 843-446-3403 or email: bctrubluenursery@yahoo.com. Website: www.thefallrollout.com/home. html.

STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs. com.

Oct. 17, 2015: Mid South Great Steak Cookoff, West Memphis, AR. Oct. 24, 2015: SCA World Championship, Fort Worth, TX. Nov. 14, 2015: Sharkstock Fall Festival Steak Cookoff, Pilot Point, TX. Dec. 5, 2015: Winter Wonderland Steak Cookoff, Graham, TX. Jan. 9, 2016: Houston Steak Championship, Houston, TX. Feb. 5, 2016: Humble Rodeo Steak Cookoff, Humble, TX. Feb. 20, 2015: 2nd Annual Red Dog Icehouse Steak Throwdown, Kenedy,

PAGE 20

THE BBQ TIMES

South Carolina Barbeque Association

OCTOBER 2015

Mauldin Sooie Cook-Off • Mauldin, South Carolina

By Mike Horne SCBA

The rain didn’t dampen the spirit of the cook teams competing in the Mauldin Sooie Cook-Off on Sept. 26, 2015. What a great effort the City of Mauldin made in seeing that the teams had all they needed. Congratulations to all who got the call. Presenting the trophies were City of Mauldin Mayor Dennis Raines and Event Chair George McLeer, Jr. The City of Mauldin also recognized the efforts of Marshals Tony Lindsay and Bill Walsh for their tireless efforts to make the event successful.

1st place Butts Boarʼs Nest BBQ Doug Mills, Pitmaster

1st place Ribs Palmetto Q Crew Jason Fleck, Pitmaster

3rd place Butts On The Spot BBQ Ronnie Bishop, Pitmaster

SCBA Marshalls of Mauldin Sooie Cook Off.

Golden Leaf Festival Mullins, SC

2nd place Butts Bold Branch BBQ Boys Joe Hilliard, Pitmaster

By Mike Horne SCBA

Twelve teams competed for top prizes in pork and ribs at the First Annual Golden Leaf Festival in Mullins, SC on Sept 26. 2015. The weather was a little dreary but everyone’s sprit was high.

Getting the call was: Grand Champion – Tailgater Haters, Phillip Miles, Pitmaster; 1st in Butts - S’Lowcountry Q, Quentin Tedder, Pitmaster; 2nd in Butts – Backwoods Bar-B-Que, Gene Culbertson, Pitmaster; 3rd in Butts – All Smoked Up, Gary Taylor, Pitmaster; 1st in Ribs – Tailgater Hater, Phillip Miles, Pitmaster; 2nd in Ribs – All Smoked Up, Gary Taylor, Pitmaster; 3rd in Ribs – Ultimate Tailgaters BBQ, Chris Fulmer, Pitmaster

Thanks to our great readers for sending in these photos and special moments for you!

Submit yours for the next edition: Email your .jpeg image and caption to aevans@bqtimes.com

LEFT: Pork Illustrated did the three pan challenge for the collierville, TN police department. We wanted to thank the people who put there lives on the line every day.Delbert Palmer is shown here with Officers at the event. #policelivesdomater.

Tim Maloy did some early morning prowling during the Lake City FBA contest. Watch Out Folks!

Submitted by Tim Maloy.

RIGHT: Pork Illustrated did our first KCBS of the year. International goat days 9/11/15 Had a 1st chicken 3rd brisket 8th pork 17th rib finishing off 3rd overall. Delbert Palmer (right) With Jim Lindsey.

Submitted by Delbert Palmer

PAGE 21

THE BBQ TIMES

OCTOBER 2015

Buffalo’s BBQ Reigns Supreme in Fayetteville at Bikes, Blues BBQ By: Kelly Pike Team MooChewSooey Oklahoma Barbecue Society

What do you get when over 400,000 people descend upon Fayetteville, Arkansas for the largest US charity motorcycle rally there is? Bikes, Blues & BBQ of course! The BBQ part of that equation was a KCBS sanctioned event sponsored in part by Sam’s Club and Progressive Insurance. Thirty-five teams rolled into the Washington County Fairgrounds on Friday, September 25th hoping to take home their share of $20,000 in prize money.

From a biker’s and a cook’s perspective you couldn’t have asked for better weather for this year’s event. Who can complain about sunshine and mid-seventies? This year the teams were shifted a little further out from the main barn at the fairgrounds.

The move made for a flatter surface, a shorter walk to turn in and easy access on and off the property. But the roar of the throttle and the smell of tires being shredded in the burn-out contest could still be enjoyed from the cook off location. And those brave enough to take the scenic helicopter rides above it all got a bird’s eye view of all the fun! KCBS Reps Ralph & Karen Williams, and contest reps Dwayne

3947 HOUSTON AVE MACON, GA 478-788-1900

& Bette Kovach kept everybody on the pavement and made sure teams and judges alike were well taken care of.

The People’s Choice contest was held on Friday night. Tickets were sold for $6 and the general public came out and sampled delicious barbecue, all the while raising money for the countless local charities Bikes, Blues & BBQ supports. This year’s winner was last year’s runner-up, the Sons of Sauce team, who wowed the crowed with a whole hog smoking on the pit while chicken and pulled pork sandwiches found their way to eager taste testers plates.

Saturday morning found all the competitors ready to battle for the best in chicken, ribs, pork and brisket. The rumble of bikes and the sound of the chopper blades cutting the air serenaded the cooks while they prepared their entries for turn-in. Once the scores were tallied Buffalo’s BBQ from Sperry, Oklahoma took Grand Champion, while the Habitual Smokers Team from Springdale, Arkansas took Reserve Grand Champion. 1st Place in Chicken was awarded to Mokan Meatheads. 1st in Ribs went to Big Butts Need Rubbin’ Too. 1st in Pork went to Spicy Spit Fire. And 1st place in Brisket was awarded to Buffalo’s BBQ. The top ten were:

891 GRAY HWY MACON, GA 478-743-5866

1. BUFFALOS BBQ 2. HABITUAL SMOKERS 3. BIG BUTTS NEED RUBBIN TOO 4. GETTIN’ BASTED 5. BARRY & ERICA 6. THREE HOG NIGHT SMOKERS 7. MOKAN MEATHEADS 8. SPICY SPIT FIRE 9. FIRESTOKERS 10. SMOKE. MEATS. PIG.

Almost every BBQ contest out there is connected somehow to a charitable organization or just a good cause. BBB in Fayetteville is no exception. The only difference is the experience is shared with bikers from all over the globe. Bikers, blues, barbecue. There is no better combination.

Congratulations to all of the winners!

MARK YOUR CALENDAR - I AM BBQ

The 2016 NBBQA Annual Conference & Exhibition will be held March 9-12, 2016 at the Hyatt Regency in Jacksonville, FL. “Ask any member why they take the time and make the effort to go to the annual event, and they will tell you ‘information and contacts,’ said NBBQA President Linda Orrison. “There’s no better way to increase your barbecue IQ than by sitting down face-to-face with successful operators, competitors, enthusiasts and NBBQA strategic partners.’”

Top 10 Reasons YOU Should Attend 10. Meet the most important people in barbecue 9. Clear your mind of the daily pressures and focus on what’s next in your barbecue pursuits 8. Experience the Saturday BBQ Bash 7. Meet important industry suppliers and vendors 6. Enjoy evening gatherings outdoors under the NBBQA tent

5. The Awards of Excellence 4. The best peer-to-peer learning in the barbecue industry 3. Cultivate valuable new connections and relationships 2. Capture ideas and solutions at the Educational Power Sessions 1. It’s the 25th Anniversary of NBBQA and we’ll be in Florida!

Not only will attendees be celebrating the 25th anniversary of the NBBQA, but the excursions and extra-curricular events promise to be the perfect way to spend a little down time. What better way to bond with barbecue friends, new and old?

Visit www.nbbqa.org to learn more about “I Am BBQ” the 2016 NBBQA Annual Conference, including activities, events, education, conference registration, hotel reservations and more!

519 N. DAVIS DR. WARNER ROBINS, GA 478-922-3034

EST. 1935

DON’T FEEL LIKE COOKING...CONTACT US FOR ALL OF YOUR CATERING NEEDS THIS SEASON!

PAGE 22

THE BBQ TIMES

OCTOBER 2015

Smokin’ Pig Fest • Lake City, Florida • September 18, 2015

Swamp Boys Pitmaster, Rob “Rub” Bagby wins Grand Champion.

1. Accutech BBQ 2. Good Buddies BBQ 3. Budmeisters 4. Awesome Q 5. Nice Racks 6. Southern Smoke 7. Swamp Boys 8. Unprohibited BBQ 9. Smokin’ Chaos 10. Bull Rush BBQ

CHICKEN:

196.6833332 196.4666666 196.4499999 194.0833333 194.0833332 193.6500000 193.3666666 192.8833333 192.3999999 191.9500001

Joel Vann and Bobby King take Good Buddies to another Reserve Championship win for the year.

1. Good Buddies BBQ 2. Bull Rush BBQ 3. Buck’s BBQ 4. Swamp Boys 5. Munchees Smokehouse 6. Burning Bush BBQ 7. Budmeisters 8. Backyard Bro’s 9. Team Unknown BBQ 10. Glenn Bob’s BBQ

RIB:

197.5833332 194.5499999 194.3666666 194.2999999 194.1166666 193.6499999 193.3666665 193.3333333 192.8833332 191.7333332

PORK: 1. Swamp Boys 2. Awesome Q 3. Big Daddy Q 4. Budmeisters 5. Boog-a-lou Smoke Crew 6. Nice Racks 7. Belly Up BBQ 8. Just Pig Out 9. Five Finger BBQ 10. Backyard Bro’s

Backyard Broʼs BBQ shows off their winnings. R-L: Tim Maloy, Tony Dubois, Patti Maloy, Kerry Vollienwieder & Brock Maloy.

197.3666666 196.4166666 196.2333332 195.7666666 195.0500000 194.8000000 194.3333332 194.0999999 194.0499999 193.1500000

BRISKET: 1. Swamp Boys 2. Big Daddy Q 3. Good Buddies BBQ 4. Glenn Bob’s BBQ 5. Unprohibited BBQ 6. Accutech BBQ 7. The BBQ Ninja 8. Munchees Smokehouse 9. Backyard Bro’s 10. Bo’s Bodacious BBQ

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PAGE 23

THE BBQ TIMES

OCTOBER 2015

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Contest Profile •Prize Money: $11,150 •Teams: 39 Pro •Small town cookoff •Special emphasis on local teams and People’s Choice

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Waynesboro is a town of less than 6,000 residents located thirty miles south of Augusta. The self-proclaimed “Bird Dog Capital of the World” is home to two longrunning events: the Georgia Field Trials for sporting dogs and the Boss Hog Cookoff.

Since 2008, Waynesboro has hosted a KCBS State Championship, one that is so

drove all the way from Wisconsin!

This East side of the state is something of a KCBS borderland, drawing teams from Georgia, South Carolina, North Carolina and Florida. As such, many of the competitors regularly cook in events sanctioned by other organizations, so they have to adjust a bit to the KCBS rules and conventions.

One of those cooks is Gary Blevins, of Munchee’s Smokehouse out of Lake City, FL. He says his routine doesn’t vary much from FBA to KCBS and he uses the same smoker for both. It’s a custom stainless job

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he created from a Carter Hoffman food warming cabinet combined with the pellet control unit taken from one of the legendary W’ham Turbo Cookers. Gary picked up the cabinet at a government surplus auction – it was used in a jail to hold food for prisoners – and modified it to become a smoker. The rare Willingham unit was acquired sight unseen from an out of state seller. The Vic finished smoker is a bit he tory of a Frankenstein projld in Lane ect, but it works for Gary Fe br BBQ ua and would produce the ry. , Pi tm sixth place ribs at Boss as ter Hog this year.

Hea Every team cooking th Rile at Waynesboro said they s, show come to this contest for n ab the same reason: the apov preciation and amenities Chad Warner, Rebecca Neagle and Frank Neagle (L-R) of Yes, Dear BBQ out of Savannah, ew ith provided to cook teams Georgia are all smiles after their first Grand Champion win at Boss Hog. his by the organizers and volunteers. There event is the active encouragement of local day, providing opportunity for plenty teamof is plenty of local color here, right down to teams, with a “contest within a contest” for- interaction from the public and feedback.m the “victory lap” the winning team takes mat instead of a backyard division. People’s Boss Hog really captures that small town embe rs around the festival grounds chauffeured by Choice events with direct sampling from the

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������������������������������������������������������ widely respected that it fills up early and teams come back year after year. One team ������������������������ ��������������������������������������

Forty teams turned out for the Classic City BBQ Festival August 14, including a good selection of high ranking GBC teams. This contest is hosted by the Classic Center, the downtown convention center in Athens Georgia.

Teams spread out around the facility, including those lucky enough to have been placed in the brand-new tailgating pavilion. Built for UGA football fans, it turned out to work perfectly for barbecue teams as well. Not only is the pavilion equipped with water and RV power taps, the high roof and giant ceiling fans made it a pleasant spot to get out of the hot summer sun.

One team that wasn’t in the pavilion was Hootie Q, down by the parking deck lower entrance.

Sandy Autry took up competition barbecue in 2011 after attending a hometown contest in nearby Winder GA. He’d given up auto racing and was looking for a new hobby, and the idea of fabricating and competing on his own smoker seemed appealing. Cooking solo as Hootie Q, Sandy gradually improved his scores and his equipment, building himself first an offset, then a gravity-feed cabinet and finally a porch trailer.

According to Sandy, he cooked some of the best ribs he’d ever done in Athens. To reach the turn-in table, he had to climb three flights of stairs also used by the public. On the way up,

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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 Page 20the Year race started with cloudy Team of 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

20

economy.

After the stormy weather and fierce competition, teams gathered in the casino �� lounge as the contest organizers and KCBS ���� representatives revealed the winners. An���� ��� cillary 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 Cla��������������� �� remore Boots~n~BBQ contest was Tra� ���� ����� vis 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����� Grand Champion Travis Clark of Clark Crew BBQ (center); Reserve Grand �� Club. So if you plan to throw your name Champs Scot & Rocky Kee of Little Pig Town. ���� in the hat next year there’s�� only a few �� An umbrelthings you need to remember. �� ���� la, rubber boots,�� and your sense of advenfundraising, focusing their service efforts in clean water, saving mothers and children, ture. After�� all,��it is May in Oklahoma! promoting peace, fighting disease, providing supporting education, and growing the local

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April 10, 2014 - Douglas, GA has a storied history in the world of competition BBQ. The city has joined forces with the Georgia Barbecue Association (GBA) the past two years to bring professional competition BBQ back to the city. The City of Douglas pulled out all stops to put on a great show for the 2nd annual Bikes, Blues & BBQ Festival.

Brad Sweet of 92 BBQ/Assassin Smokers got the final call of the day as Grand Champion. It was not easy however as his Loin Finals entry scored just one tenth of a point more than David Hair & Dobey Q’s Pulled Pork Finals entry, 92 BBQ/Assassin Smokers Grand Championship Loin entry topped the category.

Douglas native daughter, Crystal Smitherman and Hard Rock Hill BBQ took 2nd place with CA Jenn Smokin Que taking 3rd place. It was the first time making GBA finals for both these teams. J Dubs Stew & Que grabbed 4th place and LawDawg BBQ grabbed 5th place. In a tie for 5th place, Dobey Q won the tiebreaker over Wilbur’s Been Smokin’ Somthin’. Eighth place went to Dixie Que, 9th place went to Kelvin’s BBQ and H & J Cooking Team rounded out the top ten. Dobey Q took top honors in Puled Pork with Just Blowing Smoke as the

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PAGE 24

THE BBQ TIMES

The American Royal: Three Little Piggies Went To Kansas City By: Kelly Pike Team MooChewSooey Oklahoma Barbecue Society

Originally I planned on writing this article about our experience at the 36th Annual American Royal Barbecue Contest held at Arrowhead Stadium. We traveled to Kansas City the first weekend in October not to cook, but support. My husband and I went along to help another team, Big Butts Need Rubbin’ Too. While we had a wonderful time and enjoyed being included in every aspect of this amazing event, as the weekend progressed I realized exactly what this article needed to be about. You see, we are a competitive Oklahoma team. And what that means for us is we go up against the best of the best at every single contest. That was evident as we watched many of our fellow Okie competitors stand on the field of Arrowhead Stadium accepting awards for

the best chicken, ribs, pork and brisket.

The invitational contest welcomed 187 teams from almost every state in the union who had earned their place in the lineup.

The criteria for an invite was to win a Grand Championship in a contest that meets all American Royal qualifications and is held by an American Royal approved sanctioning body.

Almost all of the Oklahoma teams competing in the Invitational fall in the top 25 in KCBS points for 2015. Teams like Clark Crew BBQ and The American Dream BBQ have been tearing up the circuit all year.

Teams with 20+ years under their belt like Buffalo’s BBQ and Butcher BBQ seem to take the slow and steady path and quietly rack up win after win. Their placements in both the open and invitational show why they continue to be the top teams in the nation.

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

www.SuckleBusters.com (972) 393-9509

But one team in particular found themselves climbing the steps at Arrowhead time and time again this weekend. These little piggies didn’t stay home, but rather brought home an amazing finish in the mother of all championships, the World Series of Barbecue.

Scot & Rocky Kee and their daughter Bailey have been cooking competitive barbecue since 2008. Hot out of the gate they earned KCBS Team of the Year in Pork in 2009, and maintained top 25 status in KCBS points for 5 years running.

While Bailey was only 8 when they started, today when the family walks for awards you hear her name as often as Mom & Dad’s.

Because its a team effort. A family affair.

And this family made Oklahoma proud over the weekend in Kansas City.

Ranking 6th place overall in the Invitational contest on Saturday they brought home

OCTOBER 2015

trophies for 1st place in Pork with a perfect score and 3rd place in Ribs. Sunday’s Open Contest widened the field with 607 teams competing from across the nation.

Little Pig Town didn’t disappoint with 29th place overall and two top 20 calls (12th in chicken and 11th in ribs). And right up to the announcement of Reserve Grand and Grand Champion the collective breath of Oklahoma barbecue teams was held.

While Little Pig Town didn’t win it all, their showing in the grandest of barbecue competitions was impressive. We were rooting for this little family from Owasso, Oklahoma who seems to have found the winning recipe for not just barbecue, but the winning recipe for life.

PAGE 25

THE BBQ TIMES

OCTOBER 2015

Pink Heals First Annual BBQ Cookoff • Chattanooga, Tennessee • August 29, 2015 Pro Division

Grand Champion - Victory Lane BBQ (Shoulder)

WHOLE HOG: 1st Place – VICTORY LANE BBQ 2nd Place – DIXIE-QUE 3rd Place – DIAMOND D COOKING TEAM 4th Place – BUBBA GRILLS SHOULDER: 1st Place – VICTORY LANE BBQ 2nd Place – DIXIE-QUE 3rd Place – BUBBA GRILLS 4th Place – SLAPJO MAMA CHAMPIONSHIP BBQ TEAM RIBS: 1st Place – VICTORY LANE BBQ 2nd Place – BUBBA GRILLS 3rd Place – GWATNEY CHAMPIONSHIP BBQ 4th Place – 901Q

Submitted by Shannon Terry

Heath Riles, Pitmaster of Victory Lane BBQ and his team pull out MoonLight Smokers wins Grand Champion of the another Grand Champion win for the year at the Pink Heals First Challenger Division in Chattanooga, TN at the Pink Annual BBQ Cookoff on August 29, 2015. Photo By Frank Pate Photography Heals First Annual BBQ Cookoff. Pictured here are Submitted by Candace Riles Jeffrey Ford on left and Shannon Terry on Right.

Challenger Division

Grand Champion - Moonlight Smokers (Ribs)

RIBS: 1st Place – MOONLIGHT SMOKERS 2nd Place – PORK ILLUSTRATED PULLED PORK: 1st Place – PORK ILLUSTRATED 2nd Place – MOONLIGHT SMOKERS

Did you Know?

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

• Buy, Sale or Trade Used BBQ Equipment for FREE. • Get a weekly updates available only on our website.

• Purchase or Renew Your Subscription.

• View an online version of the paper.

• View old archives of the papers, photos and contest you might have missed back to the beginning in 2011.

• Find Links to BBQ Associations around you.

The 34th Annual

BIG PIG JIG November 5-7, 2015 - 350 Pig Jig Blvd - Vienna, GA “Often imitated, but not yet duplicated!”

CALLING ALL COOK TEAMS: Spots Still Available for 2015 Call Today to sign up for this great contest!

Contact Rhonda for more information at: Rhonda@bigpig jig.com 229-268-8275

The BIG PIG JIG® remains the southeast’s largest and Georgia’s oldest OFFICIAL barbecue cooking contest with over $16,500 Payout!

www.bigpigjig.com

PAGE 26

THE BBQ TIMES

OCTOBER 2015

The BBQ Times Classifieds CHECK IT OUT:

Are you trying to sell your BBQ equipment?

You can now Buy, Sale and Trade USED BBQ equipment on our website under the Classifieds tab. All line ads for USED BBQ equipment are free and include one photo as space permits. Submit yours by the 1st of the month to aevans@bqtimes.com to be included in the next issue.

WWW.BQTIMES.COM aevans@bqtimes.com 478-218-2333

Location: Des Moines, Iowa

GEORGIA

Bubba Grills T3 Steam Location: Hazlehurst, Georgia

$2200 OBO. This innovative Bubba Grills T3 Steam was won in a raffle & has never been cooked on. In the first competition, the T3 scored a perfect 600 in pulled pork & won Reserve Grand Champion. This smoker is a stick burner in an easy to transport cabinet profile. See www.bubbagrills. net for details on the T3 Steam Contact Jim Sewell Phone: 9122400106 Price: $ 2,200.00

1999 F250 Super Duty Super Cab V-10 2X4 with low original miles of 105,000!

Minimal to no rust, very clean body and interior for its age. Equipped with topper and bed liner. Full towing package with trailer brake hookup. Great truck for hauling equipment and trailers! Rear seat folds down for storage. Super cold A/C, cruise control, power driver seat, power windows/locks, automatic transmission, and tape player/stereo. Avg 12-14 MPG. Contact Patrick Harmeyer Phone: 5152184633 Price: $ 8,500.00

ILLINOIS 2003 Four Winds Chateau Location: Danville, Illinois

Contact Bob E. Phone: 504-376-9768 Price: $ 7,000.00

ARKANSAS Southern Yankee Competition Smoker FOR SALE Location: Little Rock, Arkansas

GREAT CHRISTMAS GIFT. 5 Year Old Competition Smoker for Sale. Intended to compete, but never used for competitions.

Too old and don’t need any longer. Southern Yankee Brand. Large diameter smoker has an inside diameter of 45 inches. THE SHELVES ROTATE allowing meat to be smoked slowly with either hardwood or charcoal. As a result, the meat cooks evenly without the need to flip or rotate meat by hand. Water can be used for moist heat, if desired. Metallic Black Color, Full Length Diamond Plate Counter, Single Shelving Rotisserie � six 10”x48” shelves, Chrome Wheels, Diamond Plate Fenders, Wood Storage Box (2’ wide x 4’ long x 1.5’ high), 2-Door Warming Box, 8 Rib Racks and Large Diamond Plate Chrome Storage Box.

Memphis Pro Smoker

We are selling this to upgrade to a class A. It has been mainly used for BBQ Competitions. Low miles and hours. There are some cosmetic issues and a damaged spot.

Repair has already been quoted.

Contact: Jasen Adam Phone: 217-304-4116 Price: $32,000

Location: Grovetown, Georgia

FLORIDA Lang 60 Deluxe

Location: Fort Myers, Florida

Lang 60 deluxe for sale. Garage kept. Includes match in spare tire and 25 cfm bbq guru.

Contact Chris jones Phone: 2398412361 Price: $ 3,600.00

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Fully insulated stainless steel pellet smoker..Excellent condition, very clean...Used in a handful of competitions and a little home cooking...tried to upload pics but files were too big..See memphis.com for pics and details.

Contact Clay Skinner Phone: 7063734952 Price: $ 1,800.00

IOWA 1999 F250 Super Duty Super Cab

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MICHIGAN Jedmaster rotisserie Model R26354W Location: Grand Blanc, Michigan

Moultrie, GA

We offer some of the best �� � � � �� � � Sauces and ������� Order Rubs you’ve Place Your y! ever tasted! nline Toda O

www.joekemsbbq.com

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THE BBQ TIMES

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The BBQ Times Classifieds

Jedmaster ring of fire original smoker great condition with 3 stainless racks.

Contact Pete Alexsnder Phone: 810-694-2169 Price: $ 1,800.00

NEW YORK

Southern Pride xlr 1400 Location: Brooklyn, New York

Gas/wood hybrid with electric rotisserie. Good working condition, strictly indoor use to date.

Contact Ryan Byrd Phone: 6365799850 Price: $ 10,000.00

NEBRASKA Traeger Commercial CDM200 Location: Columbus, Nebraska

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

Contact Travis Johnson Phone: 402.910.6371 Price: $ 6,500.00

OKLAHOMA 2014 Keystone Hideout 28 BHS Travel Trailer

Location: Woodward, Oklahoma

2014 Keystone Hideout 28 BHS For Sale! Sleeps 9. Cold Mountain Package.

28’ living length, 32’ total length. Bumper pull. Includes sway control bar and weight distributing hitch. Also includes a Wineguard Carryout satellite dish. Only camped in about 10 times!! It just doesn’t get used enough. $22,000. Can send pictures.

Contact Brandon Phone: 5805717941 Price: $ 22,000.00

TEXAS

Southern Pride 500 with Digital & Smoke Extractor

large RV refrigerator, 2 burner cooktop.

Contact Scott Casey Phone: PRICE Reduced $9900.00

Location: Krum, Texas

Southern Pride 500 with digital controls and smoke extractor. Ready to use! Fifteen 12” x 42” racks.

Contact: Jim Paddack Phone: 940-390-6864 Price: $10,000

SOUTH CAROLINA

WISCONSIN

2003 18’ Enclosed Competition Trailer

Louisiana Super Hog Location: Markesan, Wisconsin

Location: Rock Hill, South Carolina

I have a completely loaded 2003 Continental Cargo 18X7.5 with 6.5 inside height for sell! It has a toilet, shower, kitchen sink, two drop down bunks and plenty of cabinet space. Also has a very cold 13500 air unit with heat strip, refrigerator and hot water heater with a large prep area and plenty of lights and a 18’ pull out awning less than two years old. Tires less than two years old still has at least 80% wear left. A top of the line setup all you need to do is add a cooker!

Contact Brian Teigue Phone: 803-984-1798 Price: $ 6,500.00

I have a Louisiana Super Hog for sale. It is the biggest pellet smoke you can buy. It comes with a cover and a spare controller.

If you have any questions please call.

Contact Dan Phone: 920-398-2919 Price: $ 3,000.00

TENNESSEE 2006 Haulmaster Campmaster Competition Trailer Location: Jackson, Tennessee

2006 - 28’ Campmaster rigged for competition trailer, enclosed A/C prep area, 3 compartment sink with pre rinse faucet, 2 stainless prep areas, drawers for utensil storage, lots of shelving, aluminum diamond plate floor, separate holding tank, under counter electric water heater. Sleeps 4, bath with full shower, microwave,

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www.wickedque.net

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

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THE BBQ TIMES

OCTOBER 2015

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OVER 300 RVs IN STOCK TO CHOOSE FROM!

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Georgia’s Largest RV Dealer!

I-75 Exit 149 131 Peachtree Parkway, Byron, GA

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(800) 226-3654 MidStateRV.com