Bbqtimes021514 by Kristen Berryhill

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

Volume 5 • Number 4

Inside this Edition 24 Pages

WWW.BQTIMES.COM

February 2014

McKay takes $10K Grand Prize

............ IBCA................................................2 Audrey Evans...................................4 Dana Hillis......................................4 Jeff Petkevicius................................5 Backyard BBQ Studs........................6 GBC Banquet...................................7 Brasstown Valley Throwdown..........8 KCBS TOY Banquet...10-11, 16,19, 22 Jekyll Island BBQ Bash..................12 Zephyrhills, FL..........................13, 20 Subscribe to Us!.............................17 Calendar .......................................18 Famous Dave.................................19 Classiﬁeds.....................................23

Ofﬁcial Publication of:

Terry McKay, Pitmaster of Git-R-Smoked out of Okeechobee, Florida took home Grand Champion prizes of $10,000 from The Old Florida Outdoor Festival in Apopka, Florida February 8, 2014. He is shown here with Chuck Carnesdale, Event Photo By Audrey Evans Organizer and his Trophy providers. ferent competitions and many different ﬁres burning right to get the job done. By Audrey Evans visitors. Several teams experienced these run Editor & Publisher This year was a little different as we ins. The Old Florida Outdoor Festival The problem for the day was ulin Apopka, Florida has quickly grown all battled the rain and cold. Of course that doesn’t change your cooking comtimately that even a perfect score to be one of the largest competitions petitions, no matter the conditions the couldn’t beat 2011 Team of the Year, in the Florida Barbecue Association. cooks must step up to the plate and Git R Smoked out of Okeechobee, This year they had a total of one hunbattle it out until the end. The wind and Florida when it came down to the wire. dred and fourteen teams, eighty-one of cold along with the rain made it difﬁ Terry McKay, Pitmaster, achieved ... which were pro. Vendors and Concerts cult to keep temperatures correct and that are the best of the best, many difSEE APOPKA ON PAGE 15 & 21.

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FEBRUARY 2014

NCJLS Alumni BBQ Cook off • Robstown, Texas Kleberg Kenedy County Livestock Show BBQ • Kingsville, Texas January 10-11, 2014 • 83 Teams International Barbeque Cookers Association Grand Champion: Reserve Grand Champion:

Ronnie Wade - Blazen BBQ

Ernest Servantes - Burnt Bean Company

January 24-25, 2014 • 31 Teams International Barbeque Cookers Association Grand Champion: Reserve Grand Champion: Lars Flores - Piping Hot

Jason Bray - Verti-Bray BBQ

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FEBRUARY 2014

THE BBQ TIMES

Battling the Winter Barbecue Blues

Audrey Evans

Publisher & Editor aevans@sunmulti.com aevans@bqtimes.com It’s pretty well known wherever you are in the US, It’s been cold. Colder than I know those of us in the south have seen in a long time and I’ll place a safe bet that even towns who are used to the weather have had their fair share. I think it’s pretty safe to say we are probably all over the cold. I know some of you haven’t started the year up yet, but the folks in Texas sure have and so have the folks in Florida and this weather hasn’t been the most fun at the contest. Of course, everyone makes the best out of it because it’s a barbecue contest and it’s what we love to do. You gather around the ﬁre, let the kids make smores at night, bundle up a little tighter and make your way through the night tending your smokers and meat. I had the pleasure of traveling to Nashville, Tennessee to the Team of the Year awards for Kansas City Barbecue society. It actually snowed while we were there. I don’t think it ever went about 25 degrees the entire time we were there. I met some great folks, had a great time with old friends and of course got to watch as Truebud made their walk to claim Team of the Year in three out of four categories

Editor & Publisher Audrey A. Evans Published by Double A Evans, LLC DBA The BBQ Times. Standard Mail Permit #2 Evans Newspapers, Inc. at Perry GA. 31069 The BBQ Times• P.O. Box 1710 Perry, GA. 31069 • 478-218-2333

claiming ultimately the Team of the Year claim for Kansas City Barbecue Society. After Nashville, I made it back home where we actually had the first snow in Georgia in a few years. Yes, there was the ordeal in Atlanta but fortunately I am just below where all the madness was. Finally that next weekend, I got to head the other direction down to Winter Haven. I was so excited after the snow that I would have warm weather. Well, the weather must have followed me back. Friday in Winter Haven was rainy and cool. Saturday turned to be nice for the afternoon but it surely wasn’t 80 degrees. Of course it would turn out the following weekend in Apopka raining again. I can say, I am a good ole country girl and I do appreciate rain. Lord knows, the farmers do need it but I am sick of rain and cold. I am ready to break out the shorts and flip flops and hit a competition. I don’t think I will be complaining about a hot summer day anytime in the next year or two anyways. Any who, through my rainy cold days I have found lots of unique recipes for soup I liked, so in case you are battling the cold weather blues like me, these might give you something different to please your palate. Until next month....yall keep rubbin’ those butts!

Chinese Chicken and Veggie Soup Chicken Breast or Breast Tenderloins Ground Chicken (Optional) 3-4 Carrots sliced 1 Medium Onion in sliced pieces 3 stalks celery sliced Beef Broth Oriental Ramen Noodles Chicken Ramen Noodles Sugar snap peas Red Bell Pepper – Half Sliced Broccoli Soy Sauce Teriyaki Sauce Chow Mein Crunchy Noodles This is one of those things of making due with what you have when you are absolutely sick of everything you’ve had. I started by Cutting up the chicken breast into small pieces and cook until almost done. I also used a pack of ground chicken I had just to have more meat. After the meat was almost done, I drained it then I added in the carrots, celery, onion, red pepper and some water. I added one

can of swanson beef broth with another can of water and the packets from the Ramen Noodles. I added in some soy sauce and teriyaki sauce to taste. I let the soup boil and ﬂavors mix until the vegetables were tender

and done. Then add Sugar Snap Peas and Noodles and Broccoli. Cook until noodles are done and serve with Chow Mein Noodles to top.

Contests Keep Growing

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com Winter Haven Smoke on the Water just had there 10th annual BBQ festival and I am not sure how Frank Csomos keeps doing it but it was once again a big success. Over 80 teams squeezed into the boys and girls club festival grounds with a tough field of 58 pro teams facing off for bragging rights of this awesome contest. They put your name on a big trophy that stays at the Boys and Girls Club and it is a true honor to win this contest and be a part of the history of all the hard work that goes into keeping these clubs open. Wooley Bully BBQ Mafia is the 2014 Grand Champion this year and it was a well deserved win for a hard working team. Damon is a school teacher and cant cook as often as he would like but when he shows up him and Pops have a chance to win. Good Buddies BBQ brings their A game every time they show up and almost pulled out the win. This was the 8th year that Big Papas cooked at Smoke on the Water and one of my favorite parts of this awesome event is watching Tony Trotti paint his upside down portraits and watching them get raffled off with all the proceeds going to the kids. I have bought tickets every year hoping to add one of these cool portraits to my BBQ trophy room but had not been lucky enough to win one - until this year! I had the winning ticket and a very cool Garth Brooks painting is hanging on my wall. As always there was some of the best music, cool entertainment from the kids, fireworks, bonfires parachutes and light shows,

fly overs and just plain fun at this contest. Frank old buddy keep doing what you do cause we all love you brother. See you and the kids next year. How do you follow up a great contest with over 80 teams and first class entertainment and all the fun you can have at a contest? Leave it up to a fellow named Chuck Carnesale to see what he could do. How about 114 teams in Apopka! 81 pro teams and 33 backyard teams have set the standard for the most teams at a Florida contest and it will only take coming back to Apopka next year to break that record. This facility is absolutely perfect for a contest and the city of Apopka is working on their infastructure to make it even better for next year. The only thing that was not perfect this year was the weather being a little cold and a little wet but it actually cleared up for a nice day Sunday for vending and for the chili contest. Big Papas had to work late on Friday and we were way late getting to the contest and we were not prepared for the chili contest but we will definitely be in it next year. We did get to walk around the facility and checked out all the vendors and there were some interesting things for sale and the chili contest was lined up around the lake and it was a really nice layout. There was a first class concert on each night and I cant wait to see the music lineup for next year. They also had dock dogs and if you have never seen these dogs in action you have to check it out - they are fun to watch. There were duck calling contests, shooting contests, cannon shooting and one heck of a BBQ contest. Git R Smoked has been working hard to get back on top and whatever new tricks or secrets he uncovered he picked a good time to win again. Grand Champion received a check for $10000! The record books were shattered with new high scores in all categories and there were to perfect scores in pork! With the quality of teams I am sure the judges were treated to some high scoring food! There was even a BSPN broadcast that was fun to listen to. This contest had it all and Chuck Carnesale deserves a pat on the back for all his hard work and I cant wait to see how big it gets next year. See yall at a contest soon.

FEBRUARY 2014

THE BBQ TIMES

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Do you know the good news of the promise?

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

Hey, hey, coming to ya live from the tribe of Levi... the original pitmasters for sure. Getting all geared up for the Spring Sprint of 7 back to back competitions... whooo hoooo, let’s go BBQ. Up and down... the roller coaster ride called Professional BBQ... sometimes, we all wonder what the heck are we doing?? And then, we get a call, we hear our name and it doesn’t matter where, just the fact that our hard work, discipline, dedication and persistence has paid off... recognition... Seems to make things bet-

ter all at once. Isn’t it funny, because just when we are sulking and pouting and looking for someone, and something to blame, that “call” comes and everything changes... What would have been a horrific 5 hour drive home, seems to fly by. Of course, you’re on the phone telling all your friends about the results as opposed to turning your phone off until you have time to re-coup and cry your tears for this weekend’s results. God knows this For our light affliction, which is but for a moment, is working for us a far more exceeding [and] eternal weight of glory, while we do not look at the things which are seen, but at the things which are not seen. For the things which are seen [are] temporary, but the things which are not seen [are] eternal. 2Cr 4:1718 NKJV When we understand the character of God, we can see the reality of ALL His promises for us. Definition of PROMISE Transitive verb - 1 : to pledge to do, bring about, or provide <promise aid> 1Jo 2:25 NKJV - And this is the promise that He has promised us--eternal life. Good news, bad news... 1Ch 16:23 NKJV - Sing to the LORD, all the earth; Proclaim the good news of His sal-

vation from day to day. Psa 40:9 NKJV - I have proclaimed the good news of righteousness In the great assembly; Indeed, I do not restrain my lips, O LORD, You Yourself know. Psa 96:2 NKJV - Sing to the LORD, bless His name; Proclaim the good news of His salvation from day to day.

Good news wouldn’t exist if there wasn’t the real potential for Bad news... it would just be an update. Good News is something that we get excited to hear, something we look forward to. Bad news, is what we don’t want to hear, we would rather not hear it at all, but knowing that it’s out there, we want to hurry up and get it over with.. tell me so I can make plans to get past it. Kind of like dealing with the awards ceremony at each and every BBQ event. The potential for “bad” news is all too real for us. We’ve been there before and sat through all 40 “calls”, only to never hear our name. In that case, the bad news is a silent punch in the gut. All your hard work, your expectations, your hopes are ﬂushed down the drain. On the other hand, getting one, two, three and wow... four ‘calls” is GREAT news! You’re getting wore out walking up to the stage to get your throphies and checks... it’s

sur-real, people are clapping, high ﬁving you, hugs for all and then the big countdown to the Grand Champion.... You know the story, you know the outcomes, both good and bad. Caroline and I are blessed to have, as our church, the truck-stop in Hammond, LA. We have fellowshipped with the drivers there each Sunday for the past 6 years along with Brother Joe. In our church, we never ask for any money, we don’t need it, and we preach right out of the bible with the truth as God’s word reveals it. We preach the Bad News, recognizing that most people don’t hear it. The reality that God hates sin, gave His Son as compensation for all of our sin, and without complete, and unconditional surrender to Jesus Christ, you go to hell for eternity. It’s not a popular message, but that doesn’t change it from being the absolute Truth! Preaching the Bad news is missing in our lives today and without it, we cannot appreciate the Good News of Salvation through Jesus Christ. The next time you hear about the Good News of Salvation, just remember it’s “good”, because the “bad’ news is just as much a reality. If Jesus isn’t your Lord, He will never be your Savior. Today is a great day to make that happen.... What are you waiting for?

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THE BBQ TIMES

FEBRUARY 2014

A Chocolate Lovers Breakfast

Brandt Haney Backyard BBQ Studs Columnist For my family the month of February is special, not only is it the month with Valentine’s Day but it also has a birthday that we celebrate. Any time there is a celebration of any kind it has to include a healthy dose of chocolate. So as a salute to those who are choc-o-holics, I am happy to write about the great breakfast delight that is chocolate syrup and biscuits. My mother grew up having chocolate syrup and biscuits as a special treat as a child. I don’t really know how far back the recipe goes but it is one of those old time throw back recipes that has never needed any change to keep up with modern times. Its simplicity is what makes it great. Now I understand that the initial reaction of most to the thought of chocolate syrup on biscuits is something very odd, but I can attest that having introduced this to hundreds of friends from all over the country it is quite delicious. Growing up I moved quite a bit, every three years to be exact. I lived six states and ten cities by the time I graduated high school. I met a diverse group of people, made some interesting friends, and over the course of all my childhood I only found one person that did not fall in love with this dish. To be fair, they were not able to try it due to being allergic to chocolate. My heart cries a little at that too. My mom was great at turning all kinds of events into a special breakfast occasion, but the most fun we would have was when my sister or I would have a group of new friends spend the night. The next morning my mom would wake up early and start making chocolate syrup and biscuits. As kids we would start raving about it to our friends who would only look at us with a slightly turned up nose at the description. Then as the smell of biscuits ﬁlled the air we would all gather at the table where my mom would set down plate after plate of hot buttered biscuits that surround a warm pool of warm, homemade

chocolate syrup, followed by a large glass of milk. One by one each of us at the table would slowly pull apart the biscuits, butter dripping over our ﬁngers onto the plate and we would scoop up a large helping of syrup on the biscuit and carefully take a bite. Pure heaven I tell you. My family has handed out this recipe to an untold amount of friends and I am happy to share it with you today. With the advent of the Internet I have found a variety of recipes that are similar and some called gravy as opposed to syrup, but as stated before, this recipe is very easy and I have found it stands up to the test of time.

Chocolate Syrup and Biscuits

1 Cup of Sugar 3 1⁄2 Tablespoons of Unsweetened Cocoa Powder 1 Cup of milk 1 1⁄2 teaspoons pure vanilla extract 1 Can Grand biscuits (unless you make your own fresh) Butter for biscuits Preheat the oven according to the direc-

tions on the biscuits you are using. Place biscuits on pan and set aside until oven is ready. While the oven is heating you can start the process of the syrup. First you want to take out a large cooking skillet with some depth to it. I am a cast iron skillet guy and use my 12” skillet for the syrup. Combine the sugar and cocoa in the skillet and stir to get the lumps of cocoa smoothed out. Place the skillet on the stove top and turn on the heat to medium high. Add the milk and begin stirring to combine with sugar mixture. Stir regularly until it begins to boil. This should be about the time your oven is ready and you place the biscuits in to cook. Once the chocolate starts to boil you want to turn the temperature down to low or medium low, where you have a constant simmer. Keep stirring every couple of minutes to keep the chocolate from over cooking. As the chocolate begins to thicken is will become a slow roll which is what you want to see, which takes about ten minutes. When the biscuits are done, after roughly 15 minutes, you can take them out of the oven and remove the chocolate from the heat. Take each bis-

cuit, cut it in half and give it a generous pat of butter and return the top so it can melt. Once you have buttered all the biscuits you can add the vanilla to the chocolate and mix well. Take out a plate and spoon a nice pool of chocolate onto it, set a couple of biscuits on the side of the plate and you are ready. Now this is very important. There are a couple of ways to eat this breakfast. Some of the more refined friends we have will break the biscuits in half and put the syrup on top so they can use a fork. While that is fine for some I would recommend you give way to your inner child, roll up you sleeves and get ready for some yummy fun. Take a biscuit and pull it in half. Slightly bend the biscuit so it has a slight round to it for better scooping. Gather up a large scoop of chocolate. Don’t mind that little bit running down your finger, and enjoy the warm delight of chocolate. When you have finished those biscuits you can either finish up the little bit of chocolate that is left with your finger, or if you need something to convince yourself this was not totally unhealthy, grab a couple of strawberries and scoop away.

Georgia Barbecue Association Happenings

Danny Meadows

President Georgia BBQ Association dangerri@bellsouth.net Well we have had a good ﬁrst quarter in the GBA. We have had some very good contest with some very good cook teams. I would like to thank the teams that have traveled a lot of miles to cook in our contest. I would also like to thank the judges who also travel a lot of miles in support of our contest. We would not be able to sanction and run these contest without our GBA Rep’s. And last the contest organizers’ who put in a lot of hard work, a lot of hours and to their sponsors who help support their contest. Audrey Evans and the BBQ Times is a very big part of the GBA. The BBQ

Times is our official paper. The GBA Board of Directors is made up of people that have a vast knowledge of competition barbecue. Our Directors are from all fascist of barbecue. Three of the BOD members are Pit masters of BBQ teams. Three BOD are contest organizer. Three of the BOD is also Contest Rep’s. All of the BOD are certified BBQ judges. The GBA is a family based organization. We have begun the second quarter with our first contest of the New Year at Jekyll Island. The Brunswick Lions Club has done a lot of work putting together this contest. We have really looked forward to being here at Jekyll. There will be a lot for people to see and do. Our Team of the Year points race is close right now. The teams that are in the top 5 are trying not to skip a contest which is keeping the heat on all of the teams that want to finish in the top 20. Well its 5 PM on Friday and time for the cooks meeting and roll call. We have 24 teams on site and ready to compete. Seven of the top twenty teams in the Team of the Year race are here to compete. It is now 10:30 Saturday morning and all of the loin entries are turned in and it’s time to start judging. In the preliminary round the top five teams in Pork Loin were Sauced Hog Smoke Shack with a 596.1, Legal Smoke BBQ also with a 596.1, 29 Barbecue with a 594.8, Smoke

Risin with a 588.2 and Fiddlers BBQ with a 587.2. In Pulled Pork it was Bethel Smokers with a 596.1, Dixie Que with a 594.2, Old Henry’s also with a 594.2, 29 Barbecue with a 593.3 and Sauced Hog Smoke Shack also with a 593.3. In Pork Ribs it was Legal Smoke BBQ with a 599.1, Bethel Smokers with a 596.7, Smoke Risin with a 593.7, Fiddlers BBQ with a 591.2 and Sauced Hog Smoke Shack with a 590.2. In the final round 29 Barbecue in its first cook-off with the GBA finished first in Pork Loin with a 594.2, second was Legal Smoke BBQ with a 592.8 and in third was Sauced Hog Smoke Shack with a 590.8. In Ribs it was Bethel Smokers in first place with a 599.0, second was Dixie Que with a 594.4 and in third place was Old Henry’s BBQ with a 574.7. In Pulled Pork it was Smoke Risin in first place with a 594.1, second was Legal Smoke BBQ with a 593.2 and in third place was Bethel Smokers with a 585.9. And when the smoke cleared Sauced Hog Smoke Shack took home the Reserve Grand Champion and the Grand Champion was Bethel Smokers. For the rundown of scores visit our web. Our next contest will be in Tifton Ga. the Rhythm and Ribs contest on 28 Feb.. – 1 Mar. and don’t forget to mark your calendars for our Team of the Year Banquet on August 16, 2014 in Macon Georgia. Remember it’s all about the Taste!

FEBRUARY 2014

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THE BBQ TIMES

Something Wicked At Georgia BBQ Championship Annual Banquet

Wicked Que

Article submitted by Jan Jeup-Wilson

FEBRUARY 9, 2014 - YOUNG HARRIS, GEORGIA Jeff Campbell and his team of one – Wicked Que – rode the wave all the way to become the Fourth Annual Georgia BBQ Champion. The fourth annual Georgia BBQ Championship Awards Banquet was held Saturday, February 9th at the Brasstown Valley Resort & Spa in Young Harris, GA. The banquet is a great opportunity to enjoy a four star resort weekend with many opportunities to network with your friends from Georgia’s Pro Barbecue circuit. Organizers, cooks, judges and sponsors all

pion of the circuit was Scott Smith of Que’n, Stew’n & Brew’n. Scott will be looking to dethrone Wicked Que on his quest through the waves of the GBC for 2014. Right on his heels is Jim Burg with Killer B’s BBQ, who claimed the overall 3rd Wicked Que spot for 2013 gathered together for the Hawaiian Luau and will also be themed annual banquet and to congratulate burning a torch to conquer the competition Jeff Campbell as this year’s Champion. and take the top spot on the tiki for this comWicked Que was hangin’ ten when ing year. presented with this year’s trophies as the The Hawaiian Luau theme of this GBC Grand Champion. Jeff was presented year’s banquet was enjoyed by all; everywith a Crystal Cup and then with a Grand one entering the banquet was presented with Champion Surf Board trophy which fol- a Lei to wear. There were many Hawaiian lowed this year’s luau theme. Jeff and Wick- Shirts and at least one coconut bra apron ed Que took a bite out the competition as he seen throughout the evening – Dave Amend dethroned Bubba Lattimer and Bub-Ba-Que is always good for a smile! This year’s troto become the 4th Annual GBC Champion. phies also followed the theme – Pirate 50 Wicked Que was stoked and will continue to Trophies provided surf board shaped troride the wave as the Big Kahuna of GBC! phies for each category winner as well as This year’s Reserve Grand Cham- the Overall winners. And what Luau would

Killer Bʼs BBQ

Moyers Competition BBQ

Bub-Ba-Q

Foggy Bottom BBQ

Old Plantation BBQ

Tenacious Q

not be complete without a roasted pig...yes, there were 2 beautifully smoked pigs that were carved and served along with an array of other delicious food and drink. The 2014 GBC Chairman, Gowan Fenley, was the commentator for the evening. Gowan presented the group with this year’s board members: Ryan Thompson, Vice Chairman – Mark Hellman, Secretary – Jan Jeup-Wilson, Treasurer – Cary Bond, Judge Advocate – Chris Keach, Team Advocate – and Cami Gregg, Corporate Advocate. Chris Keach took the stage to announce the changes to this year’s scoring rules which were changed to more closely follow the basis of the KCBS scoring system – a change that was requested by the teams. By the end of the evening, it was obvious that a good time was, again, had by all. Jeff Campbell and Wicked Que gathered all his awards, winnings and Mai-Tai’s and said Mahalo to everyone. Top Ten Recap Overall: 1. Wicked Que 2. Que’n Stew’n & Brew’n 3. Killer B’s BBQ 4. Pig Whisperers 5. Moyers Comp. Bar-B-Q Team 6. Old Plantation BBQ 7. curly tails BBQ 8. Bub-Ba-Q 9. Foggy Bottom BBQ 10. Tenacious Q

Curly Tails BBQ

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FEBRUARY 2014

THE BBQ TIMES

Que’n, Stew’n, & Brew’n Ices Out The Competition at Brasstown Valley’s Winter BBQ Throwdown Article submitted by Jan Jeup-Wilson

FEBRUARY 8, 2014 - YOUNG HARRIS, GEORGIA Old man winter was caught off guard for the 2014 Brasstown Valley Winter BBQ Throwdown – just one week before this event, the cookss area was ﬁlled with snow...and two days after it was covered up again. Although the temperature outside was bone chilling, the heat of this competition was all that was needed to keep everyone warm. Scott Smith of Que’n, Stew’n & Brew’n, made sure to turn up the heat and put the pressure on the other 27 teams to take Grand Champion. Scott built a strong team for this event with assistance from his son, Christopher and Tina Cannon. Scott says he always enjoys cooking at Brasstown’s Winter Throwdown, this year even more. Reserve Grand Champion is no stranger to the stage, Donny Bray and Warren County Pork Choppers made the walk to claim the 2nd top spot. Jim Burg and Killer B’s BBQ rounded out the top 3 for the day. The Brasstown Valley Winter BBQ Throwdown is a straight out cook’s competition – a bare bones event. The teams are set-up throughout the Resort’s beautiful property; some are in the parking area, some are outside their cabins, and some are down near the golf course. The teams are provided with water and some power, thanks to the sponsorship of Honda Generators. Competing in the North Georgia Mountains in early February can be a challenge – therefore this

event does run on an approved modiﬁed turn-in schedule with ﬁrst turn-in not until 3:00 pm. The team of judges and KCBS Reps, Phillip & Kathy Brazier, do a great job to ensure a quick turnaround so that awards are always on time and everyone can get to the annual Georgia BBQ Championship banquet that immediately follows this event. The 2014 Brasstown Valley Winter BBQ Throwdown results are as follows: OVERALL: 1. Que’n, Stew’n & Brew’n 2. Warren County Pork Choppers 3. Killer B’s BBQ 4. Smoke Me Silly 5. Uncultured Swine 6. Smoke On This 7. Under The Radar – TN 8. Mr. Goodtime’s BBQ Club 9. Naked ‘Que 10. Tenacious Q 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

CHICKEN: Smoke On This Primo Oval Rulers Smoke Me Silly Que’n, Stew’n & Brew’n Shade Tree BBQ Killer B’s BBQ Way 2 Que Pirates Of PorkScents Warren County Pork Choppers Naked ‘Que

RIBS: Killer B’s BBQ

Queʼn, Stewʼn & Brewʼn 2. 3. 4. 5. 6. 7. 8. 9. 10.

Smoke Me Silly Jarvis Brothers BBQ Philly Blind Pig BBQ Que’n, Stew’n & Brew’n Under The Radar – TN Naked ‘Que Way 2 Que Tenacious Q Old Plantation BBQ

1. 2. 3. 4. 5.

PORK: Warren County Pork Choppers Smoke Me Silly Soggy Bottom Smokers Que’n, Stew’n & Brew’n Killer B’s BBQ

6. 7. 8. 9. 10.

Uncultured Swine Mr. Goodtime’s BBQ Club Smoke On This Naked ‘Que Way 2 Que

1. 2. 3. 4. 5. 6. 7. 8. 9.

BRISKET: Mr. Goodtime’s BBQ Club Warren County Pork Choppers Uncultured Swine Under The Radar – TN Old Plantation BBQ Men At Pork Pirates Of PorkScents Smoke On This Que’n, Stew’n & Brew’n

FEBRUARY 2014

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FEBRUARY 2014

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Kansas City Barbecue Society Team of the Year Banquet Nashville, Tennessee • January 18, 2014 • Candid Event Photos • The Inn at Opryland

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Nolen Custom Smokers “Smokin the Competition”

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OFTEN IMITATED. BUT NEVER DUPLICATED.

Forrest’s Fine Foods will be hosting a

COMPETITION BBQ CLASS March 29-30 2014

and come check out this class held near Cottondale, Florida taught in contest format. This full disclosure class is set to cost $400 per person and class size is limited. Forrest Dilmore, Pitmaster of Forrest’s Fine Foods was Grand Champion of 2010 Best of the Best Invitational as well as winning numerous Grand and Reserve Grand Championships, and also many category and top ten wins. Forrest has cooked Georgia BBQ Association, Florida BBQ Association, Memphis BBQ Network, and Kansas City BBQ Society events.

For more information contact, Forrest Dilmore by phone at 850-209-7777 or by email at fffbbq@yahoo.com or southeasterninstituteofoutdoorcooking@hotmail.com

PAGE 12

FEBRUARY 2014

THE BBQ TIMES

Jekyll Island BBQ Beach Bash • Jekyll Island, Georgia

By Jim Sewell Vice- President GBA

The Georgia Barbecue Association traveled to Jekyll Island, GA for the first contest of 2014. The Brunswick Lions Club hosted the event & the Golden Isles turned out in record numberst. At one point Saturday, traffic was backed up for miles on the causeway leading to the beach front contest & festival site. Mr Joe Wright, Pitmaster of Bethel Smokers, made finals in both Pork & Ribs, but it was his final round Pork entry that scored a 599 out of a possible 600 points that got the last call of the day. Inside sources tell us that the secret to the team’s success is all in the

Sauced Hogs Smoke Shack

shoes. Sauced Hogs Smoke Shack came to Jekyll Island short handed, but Clint & Mandy Britton were up to the challenge. The husband & wife team made finals in Loin along with fifty place finishes in both Pork & Ribs to capture the Reserve Grand Championship. In Pork Loin, 29 Barbecue, cooking in their first GBA contest, grabbed first place honors. Legal Smoke took second place with Sauced Hogs Smoke Shack in third. Smoke Risin’ BBQ Joint came in fourth with Fiddler’s BBQ in fifth place. Bethel Smokers topped the field in the Pulled Pork category. Dixie Que was the runner up. Old Henry’s BBQ made finals

for the ﬁrst time in a GBA contest & took home third place. There was a tie for fourth place between 29 Barbecue and Sauced Hogs Smoke Shack. It went to the 4th level before 29 Barbecue won the tiebreaker. Smoke Risin’ BBQ Joint from Blacks-

ls ea

hear had the best Ribs entry of the day. Legal Smoke BBQ took second place. Bethel Smokers captured third with Fiddler’s BBQ taking fourth place. Sauced Hogs Smoke Shack finished in fifth place just a half point ahead of Naked Dave’s BBQ. The Georgia Barbecue Assoern Style P h t u o S f o ciation would like to congratue r e pa Tast re d a late the Brunswick Lions club g M n i on a very successful contest r and are looking forward to returning to the islands next year. Catering and Dining On-site Cooking The GBA heads to Tifton, GA for any event. Available. for the first time for Rhythm & Ribs Festival on Feb 28 – March 1. Visit us at: 3185 S Highland Dr • Las Vegas, NV 89109

Offe

Bethel Smokers - Grand Champion

info@rollinsmokebarbeque.com Phone: (702) 836-3621 http://rollinsmokebarbeque.com

FEBRUARY 2014

PAGE 13

THE BBQ TIMES

Pigz in Z’hills BBQ, Blues & Fly-in • Zephyrhills, Florida

Sweet Smoke Q

Hot Wachulaʼs

PORK: 1. Sweet Smoke Q 198.53332 2. Awesome Q 198.33332 3. Hot Wachula’s 197.18332 4. Git-R-Smoked 196.16665 5. Big Papa’s Country Kitchen 195.04999 6. Staggering Swine & Bovine 194.46666 7. Florida Boys 193.63332 8. Swamp Boys 193.59998 9. Blitzkrieg BBQ 190.55000 10. Hogs Gone Wild BBQ 190.25000

BRISKET: 1. Lang BBQ Smokers 199.29998 2. Sweet Smoke Q 199.04998 3. Hot Wachula’s 198.53332 4. Bull Rush BBQ Team 196.21666 5. Awesome Q 191.53333 6. Blitzkrieg BBQ 190.05000 7. Big Papa’s Country Kitchen 188.68334 8. Swamp Boys 187.69999 9. Git-R-Smoked 185.80001 10. Florida Boys 184.61666

CHICKEN: 1. Lang BBQ Smokers 2. Swamp Boys 3. Sweet Smoke Q 4. Hot Wachula’s 5. Git-R-Smoked 6. Street Meat 7. Florida Boys 8. Good Buddies 9. J&J’s BBQ 10. Hogs Gone Wild BBQ

RIBS: 1. Swamp Boys 195.50000 2. Lang BBQ Smokers 195.48334 3. Big Papa’s Country Kitchen 193.65000 4. Sweet Smoke Q 193.38333 5. BGE Pit Crew 193.31666 6. Hot Wachula’s 192.41666 7. Staggering Swine & Bovine 191.94999 8. Blitzkrieg BBQ 191.91668 9. Newman’s BBQ 191.65000 10. Street Meat 190.73333

197.88332 196.46665 195.96665 194.11666 193.38333 191.28333 189.83333 189.35000 189.31667 188.53333

Lang BBQ Smokers

Bettern Store Bot

Some may call it a lucky streak, some call see on a regular basis. it mojo, some may just say he is on a roll but Matt Barber of Hot Wachula’s took home coming into the Zephyrhills, Florida Pigz in Reserve Grand in this contest leaving us Z’hills BBQ, Blues & Fly-in Jim Elser had wondering if we are going to repeat last it, whatever you call it. years point chase between him and Jim. Of After winning the weekend before in Fort Course, Matt did end of overcoming in PerPierce, Florida Jim Elser took home Grand ry, Florida to win Team of the Year so this Champion for the second weekend in a row See Pigz in Z’Hills.........Page 16 for his team Sweet Smoke Q. Come eat with us today, or contact us for your catering needs. This is something that only eight other Florida Barbecue Association teams have done in the past. The new overall score of 786.9 set a new high record to start the year also. Sweet Smoke Q took home third place in chicken, fourth place in ribs, ﬁrst place in pork and second 610-588-3831 • littlecreek@epix.net place in brisket which takes a level of consistency most don’t 1004 Washington Blvd. - Bangor, Pa 18013

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PAGE 14

FEBRUARY 2014

THE BBQ TIMES

Wooley Bully BBQ Maﬁa Wins at Winter Haven By Audrey Evans Editor & Publisher

2/3/2014 - WINTER HAVEN, FLORIDA Another weekend of ugly rain showed its face in Winter Haven, Florida at the 10th Annual Citrus Center Boys and Girls Club Smoke on the Water BBQ cook but it didn’t slow the crowds. Music, Drinks, Stunt Skiers and Good Food covered the property as the competition went on Friday and Saturday. Fortunately for the weekend, the rain was around Friday and into Saturday morning but slowed to a come and go drizzle for the day. The locals crowded around to walk and spend their piggy bucks on all of the great vendors and the BBQ competition didn’t

have a short at all. BBQ never stops for rain. The judges packed through the doors Saturday morning and the teams prepared for their cook. Despite having a small fire in the midst of cooking Chicken, Damon Wooley and his father, Johnny “Pops” managed to take home another Grand Championship for Wooley Bully BBQ Mafia. In a field of 58 Pro teams, only ten points separated the top ten teams; one of the closest contests in recent years. Wooley Bully took home a tenth place chicken, fourth place ribs, and eighth place brisket. Joel Vann, Pitmaster of Good Buddies BBQ took home Reserve Grand in Winter Haven after turning in a first place ribs, and

Injections, Seasonings and Much More! www.usbbqsupply.com 918-994-2BBQ

sixth place brisket. Jim Elser took Sweet Smoke Q to a third place finish coming off two back to back grand championships while Terry McKay took GitR-Smoked to a fourth place finish. Dana and Janet Hillis with Big Papa’s Country Kitchen rounded out the fifth place overall.

See Winter Haven Page 16

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FEBRUARY 2014

Apopka

PAGE 15

THE BBQ TIMES

Continued from Page 1

Two Gʼs Next Generation BBQ consistency that day which seemed very hard for most teams in this range of teams and judges. Terry took home ﬁrst place in chicken, third place in ribs and fourth place in brisket taking home Grand Champion and $10,000 to Git-R-Smoked. But there are other teams out there, who can still cook perfectly, and when I say perfectly I mean by taking home a perfect score. Bryan Mroczka (Bull Rush BBQ) and Kenny Nadeau (Uncle Kenny’s BBQ), two of best friends who have even competed together, both managed to bring home a perfect score for a tie in pork. Great work was exerted by both teams to pull to the top. Leaving awards most folks were to be-

Bull Rush BBQ

lieve that Bryan Mroczka and his family ﬁlled team Bull Rush BBQ was the Reserve Champion from his perfect score in pork. It was to later be found that due to a scoring program issue, some scores did not get converted correctly and Brian did not take home Reserve Grand from this perfect score pork at all, it was his best friend and mentor, Kenny Nadeau. At the end of the night, as all the scoring was ﬁgured out, Kenny and Bryan handled the situation with the upmost dignity and respect for each other and The Florida BBQ Association as they hugged and made the best out of correcting the situation. They did after all; share a perfect score in the Pork

Uncle Kennyʼs BBQ

Category. Thankfully no other scores were affected in this as Bull Rush BBQ came in third place overall, Jack’s Old South came in fourth overall and Smoky Dog came in ﬁfth overall. In the backyard category, 2nd Hand Smoke took home Grand Champion as returning champions, Two G’s Next Generation BBQ took home Reserve Grand. Two G’s Next Generation BBQ is made up of two teenage boys who are no stranger to the competition BBQ Circuit

in Florida, Garret Elser, son of Jim Elser (Sweet Smoke Q) and Gavin Harden, son of Tommy and Jennifer Harden (Blitzkrieg BBQ).

Are you ready for the Baddest BBQ Competition in Georgia?

MOONSHINE FESTIVAL & BBQ COOK OFF March 21-23, 2014

Live Music • Freestyle Shows • Harley Drag Racing • Mud Truck Racing 4x4 Crawling Event • Sampling Varieties of Flavored Moonshine to 21+ Plus try Samples of all BBQ Contestants Butts, Pork Loin, and Ribs GBA Pro Entry Fee: $275

��

Grand Champion - $2500 Reserve Champion - $1250

Grilling for Fun Category Amateur Entry Fee: $100

Ribs and Pulled Pork Only

��

Cash Prizes & Trophies Awarded

��

For More Information Contact Durhamtown Plantation: Joni Roberts • 706-486-4603 • operations@durhamtown.com

www.durhamtown.com/MoonshinerFestival.htm

Presented by:

PAGE 16

FEBRUARY 2014

THE BBQ TIMES

Kansas City Barbecue Society Team of the Year Banquet Nashville, Tennessee • January 18, 2014 • TOTY Awards Photos • The Inn at Opryland OVERALL TOY 2013 STANDINGS:

2013 Team of the Year

Truebud BBQ Warren County Pork Choppers

1. Truebud BBQ 2940 1. Warren County Pork Choppers 2940 3. Killer B’s BBQ 2856 4. Hog Tide Bar-B-Que 2837 5. Quau 2823 6. Swiggin Pig 2809 7. Left Coast Q 2798 8. Iowa’s Smokey D’s BBQ 2783 9. Parrothead Smokers 2766 10. Gilly’s BBQ 2763 11. Tippycanoe BBQ Crew 2746 12. 3 Eyz BBQ 2725 13. South Pork 2713 14. Que’n Stew’n & Brew’n 2693 15. Blazin’ Blues BBQ 2672 16. Spitﬁre 2661 17. Wildcatters Q Crew 2657 18. Butcher BBQ 2646 19. Chix, Swine & Bovine BBQ 2634 20. Pellet Envy 2625 21. 4:20 Q 2620 22. Jaestar BBQ 2615 22. Little Pig Town BBQ 2615 24. Pigskin BBQ 2598 25. One2BBQ 2584

CHICKEN CATEGORY Truebud BBQ RIBS CATEGORY Truebud BBQ BRISKET CATEGORY Hog Tide Bar-B-Que PORK CATEGORY Truebud BBQ Truebud BBQ

Hog Tide Bar-B-Que

Warren County Pork Choppers

Killer Bʼs BBQ

3 Eyz BBQ

ARE YOU LOOKING FOR A BBQ ASSOCIATION TO JOIN? CHECK OUT THESE WEBSITE LINKS:

ALABAMA BBQ ASSOCIATION: WWW.ALABAMABBQASSOCIATION.COM CENTRAL TEXAS BARBECUE ASSOCIATION: WWW.CTBABBQ.COM GEORGIA BBQ ASSOCIATION : WWW.BBQGA.ORG FLORIDA BBQ ASSOCIATION: WWW.FLBBQ.ORG INTERNATIONAL BBQ COOKERS ASSOCIATION: WWW.IBCABBQ.ORG KANSAS CITY BBQ SOCIETY: WWW.KCBS.US LONESTAR BBQ SOCIETY (TEXAS) : WWW.LONESTARBARBECUE.COM MEMPHIS BBQ NETWORK: WWW.MBNBBQ.COM MID ATLANTIC BBQ ASSOCIATION: WWW.MABBQA.COM NATIONAL BBQ ASSOCIATION: WWW.NBBQA.ORG THE NEW ENGLAND BBQ SOCIETY: WWW.NEBS.ORG SOUTH CAROLINA BBQ ASSOCIATION: WWW.SCBARBEQUE.COM TENNESSEE BBQ ASSOCIATION: WWW.TBABBQ.COM

Quau South Pork

PERFECT-PERFECT WINNER Warren County Pork Choppers Buffaloʼs BBQ Queʼn Stewʼn & Brewʼn Wicked Que Swigginʼ Pig Chix, Swine & Bovine BBQ JP Custom Smoke

Rancherʼs Reserve Beef Cup My Smokin Grillfriend Hog Wild BBQ Smokey Luv BBQ

Smithﬁeld Rib Super Series

The Blue Bloods

The Blue Bloods Two Old Men and a Grill Serial Griller

FEBRUARY 2014

THE BBQ TIMES

PAGE 17

PAGE 18

ALABAMA BBQ ASSOCIATION WWW.ALABAMABBQ ASSOCIATION.COM March 1st, 2014: Pork in the Pines Chatom, AL Contact: Melinda Davidson 251-366-6017 mdavidson@washingtoncountyal.com March 8th, 2014: Fairhope Sunset Rotary Backyard BBQ n Brew Fairhope, AL Contact: Jack Powell 251-583-0702 Email: JackGCIU@aol.com March 15th, 2014: BBQ& Blues Cookoff Foley, AL Contact: Mary Riker: 251-943-5520 mriker@sbchamberfoundation.org http://southbaldwinchamber.com March 28th & 29th, 2014: Windcreek Atmore, AL CENTRAL TEXAS BARBECUE ASSOCIATION WWW.CTBABBQ.COM March 8th, 2014: Sweetwater Jayceeʼs Rattlesnake Roundup - Sweetwater, TX Joe Torrez: 325-518-9868 March 21-22, 2014 Cameron PD 1st Annual BBQ Shootout Cameron, TX March 21-22, 2014 South 40 Outdoor Expo - Waco, TX 254-224-8273 GEORGIA BBQ ASSOCIATION WWW.BBQGA.ORG February 28-March 1, 2014 Rhythm & Ribs Festival - Tifton, GA Tyrone Spearman 229-386-0216 cell: 229-392-3376 March 21-22, 2014 Durhamtown Moonshine & BBQ Festival 2350 Randolph Church Road Union Point, GA 30669 Mike McCommons 706-486-4603 Cell: 706-318-1770 Fax: 706-486-4688 email: mikemc@durhamtown.com March 28-29, 2014 Douglas Bikes, Blues & BBQ Cook-off

Calendar of Events THE BBQ TIMES

Douglas Municipal Gene Chambers Airport - Douglas GA Georgia Henderson - 912-383-0277

FLORIDA BBQ ASSOCIATION WWW. FLBBQ.ORG February 14-15, 2014 2014 Ribs On The Ridge - Haines City, FL Barbara Peck: (863)-421-9963 February 21-22, 2014 Treasure Coast BBQ Championship Ft. Pierce, FL Annette Miller (772)-696-2095 February 22, 2014 Middleburg VFW POST 8255 BBQ Cookoff - Middleburg, FL Jack - (904)-485-3266 March 7-8, 2014 Pig On The Pond “For The Kids” Clermont, FL Cheryl Fishel (352)-516-5897 March 14-15, 2014 Southeast Regional Pigfest Tallahassee, FL Diane Haggerty (850)-222-2043 March 21-22, 2014 Battle at the Big “O” Okeechobee, FL Noel Stephen: (863)-634-0650 March 28-29, 2014 Kissimmee Valley Rib Rodeo Kissimmee, FL Brianne Stefek: (407)-846-4643

John: 972-579-0005 February 21-22, 2014 Victoria, TX - Victoria Livestock Show BBQ Dian Denker-Patterson: 361-652-2597 February 28-March 1, 2014 Geronimo, TX - Geronimo VFW Bill: 830-303-9903 February 28-March 1, 2014 Edinberg, Tx - St JosephChurch 6th Annual Festival and Cook Off Showdown Flo: 956-279-4451 February 28-March 1, 2014 San Angelo, TX - Republic of Texas Independence Celebration John: 325-212-4085 janetluce7@gmail.com KANSAS CITY BBQ SOCIETY WWW.KCBS.US February 21-22, 2014 Cattlemenʼs Caribbean BBQ Competition San Juan, PR Michael Compton Phone: 787-319-9410. mike@bbqpr.com February 21-22, 2014 The Guinea Pig (Competitorʼs Series) Indio, CA Arlie Bragg Phone: 615-477-7447. arlieque@comcast.net February 28-March 1, 2014 Shotgun Fred BBQ Showdown Huntsville, TX Ben Pruitt: 936-661-4204 benatt41@aol.com

March 14-15, 2014 Heatinʼ Up the Bricks - Kearney, NE Contact: Megan Colling 308-237-3168 mcolling@kearneycoc.org March 14-15, 2014 Flames on the Flint - Bainbridge, GA Ronnie Godwin: 229-246-7900 ronnie@godwinjewelers.com

March 14-15, 2014 Nassau Bahamas Smokinʼ Hot BBQ Nassau, Bahamas Michael Compton 787-319-9410 mike@bbqpr.com

THE NEW ENGLAND BBQ SOCIETY WWW.NEBES.ORG Please view KCBS listings for your area.

March 14-15, 2014 NKC MO State Championship BBQ N. Kansas City, MO Jay McClintick Phone: 816-813-8686 myxj1972@aol.com March 21-22, 2014 Hammond BBQ Hammond, LA Contact: Eric Phares 985-969-8172 cityglass632@bellsouth.net March 21-22, 2014 3rd Annual Santa Anita Winnersʼ Circle BBQ Championship - Arcadia, CA Contact: Ben Lobenstein 415-683-0784 ben@ﬁreitupevents.com

February 21-22, 2014 DʼIberville, MS DʼIberville BBQ Throwdown Barbie: 228-669-1550

March 7-8, 2014 Smokin in the Square - Pensacola, FL Ivan Delabruere: 850-516-2622 smokininthesquare@yahoo.com

March 28-29, 2014 Firelake BBQ Cook-off - Shawnee, OK Jason Boyce 405-878-4850 x2110 jason.boyce@potawatomi.org

February 21-22, 2014 Refugio, TX Crazy Cookerʼs Scholarship Group Rene: 361-548-2875

March 7-8, 2014 NBBQA BBQ BAsh Cook Off San Marcos, TX Contact: Jeff Allen : 888-909-2121 jallen@hqtrs.com

March 28-29, 2014 Fire Ant Festival BBQ Bash -Ashburn, GA Gail Walls Phone: 229-567-3436 ggwalls@windstream.net

February 21-22, 2014 Irving, TX - Irving Elks Lodge

March 14-15, 2014 Donʼt Be Cruel BBQ Duel Beneﬁting Link Centre - Tupelo, MS Bev Crossen 662-372-2208 tupelobbq@gmail.com

Mar 21 - Mar 22, 2014 Central MS Residential Center (CMRC) Newton, MS Cookinʼ for Mental Health Contact: Kay Crenshaw: 6014794943 Email: ktcren@bellsouth.net MID ATLANTIC BBQ ASSOCIATION WWW.MABBQA.COM Please view KCBS listings for your area.

March 27-29, 2014 BBQ Throw Down 2014 @ Windcreek Atmore, AL Jay Norris 251-446-4387 jnorris@pcigaming.com

February 21-22, 2014 Mercedes, TX Smokinʼ on the Rio http://www.smokinontherio.com Chuck: 956-975-1254

MEMPHIS BBQ NETWORK WWW.MBNBBQ.COM

March 14-15, 2014 Smokinʼ At The Run Shootout -Miami, OK Steve Bashore Phone: 405-598-7575 smokin@buffalorun.com

February 28-March 1, 2014 Havasu Landing California BBQ Championship - Havasu Landing, CA Contact: Thom Emery

INTERNATIONAL BBQ COOKERS ASSOCIATION WWW.IBCABBQ.ORG

FEBRUARY 2014

March 28-29, 2014 Grills Gone Wild BBQ Festival London, KY Travis Moody Phone: 615-476-6397 travis@infernogroupcorp.com

SOUTH CAROLINA BBQ ASSOCIATION WWW.SCBARBEQUE.COM Feburary 21 - 22, 2014 Bands, Brews & BBQ - Port Royal, SC Contact: Fripp Langford, 843-525-6257 fripp(at)friendsofcarolinehospice.com March 15, 2014 Old Friends Barbeque Cookoff George St. @ Jim Thomas 4-H Horse Club Arena - Bamberg, SC 29003 Mary Bray Mehrzad (803) 682-5805 or mary.bray.dance(at)gmail.com March 21 - 22, 2014 Third Annual Beneﬁt BBQ for Boy Scouts Sumter County Fair Grounds - Sumter, SC Contact: Emil Wodicka (803) 512-0921 ewodicka(at)sc.rr.com or Bill Robinson (803) 840-3367 billbodar(at)live.com March 21-22, 2014 Smoke in the ʻBoro Coastal Electric Co-Op 2269 N. Jefferies Hwy. Walterboro, SC 29488 Contact: Wayne Keith: 800-328-9425 lwkeith@thekeithagency.com March 28-29, 2014 Horsin & Hoggin BBQ Cookoff Downtown Aiken on Newberry St. Aiken SC 29801 Dewayne Jones (803) 599-8303 harveydjones(at)yahoo.com TENNESSEE BBQ ASSOCIATION WWW.TBABBQ.COM No Currently Annouced Contest for 2014.

FEBRUARY 2014

THE BBQ TIMES

PAGE 19

Kansas City Barbecue Society Team of the Year Banquet Nashville, Tennessee • January 18, 2014 • TOTY Awards Photos • The Inn at Opryland

“Famous” BBQ Mayo Sauce sometimes it is the simplest sauce that becomes the best accompaniment. I created this BBQ Mayo Sauce a few years back and it was so tasty my wife Kathy insisted we keep it on hand in the fridge. Slather this BBQ Mayo Sauce on to perk-up your next smoked turkey sandwich or try it in my Romaine Turkey Taco recipe. EAT, LAUGH, and BE Sauce-some my friends! ~ Famous Dave Anderson

“Famous Dave” Anderson Columnist While most know, I’m constantly dreaming, thinking, and creating my next barbecue sauce...many may not realize I love to create all sorts of sauces. If you read my ﬁrst cookbook Rib-O’Licious you know I appreciate the ﬂavor various ingredients can bring together; however,

1⁄4 cup Sour Cream 1⁄4 cup Mayo 2 Tbsp. Famous Dave’s Rich & Sassy BBQ Sauce 1 tsp. Louisiana Hot Sauce Mix sour cream, mayo, BBQ sauce, and hot sauce together. Place in a squirt bottle or air-tight container until ready to use. Keep refrigerated. This recipe and more can be found in Famous Dave’s Barbecue Party Cookbook ©2013.

PAGE 20

Pigz in Z’hills

Continued from Page 11

Papa Pʼs

has no choice but to leave us to speculation of what the year will bring. Hot Wachula’s took home a fourth in chicken, sixth in ribs, third in pork and third in brisket. Matt deﬁnitely had the consistency game on as well, but was about 4 points shy to top Jim for Grand Champion. Brad Kay & Corree Schurman (Lang

FEBRUARY 2014

THE BBQ TIMES

Swamp Boys

Smokers) took home third place overall followed by Rob Babgy (Swamp Boys) in fourth overall and Bryan Mroczka took home ﬁfth place overall for Bull Rush BBQ Team. The top ﬁve in the backyard category were: 1 Bettern Store Bot; 2 Papa P’s; 3 Bahr’s Smokin Butts; 4 Bamboo Warrior; 5 DoubleT’s Backyard BBQ.

Winter Haven

Continued from Page 12

Good Buddies Reserve Champion

Jamakin Me Hungry Backyard Grand Champion

Git-R-Smoked

Sweet Smoke Q

The Woodhouse Grill

Swamp Boys & Uncle Kennyʼs BBQ

Are you involved in a BBQ Competition coming up? Are you looking for ways to get your information out? Smoker Wood Available in Various Flavors:

Contact The BBQ Times and ask about our competition pricing for advertising. We guarantee we have something within your committeeʼs budget to help you spread the word about your great event!

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WWW.BQTIMES.COM

FEBRUARY 2014

THE BBQ TIMES

The Old Florida Outdoor Festival Continued Apopka, Florida • February 8, 2014

Backwoods: Chubby-Party-Ext.Party Lang - and to your Specs.

“I can vouch for this product. I don’t like it, I LOVE IT!!! Party never held temps so good for so long!!!!”

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“Fire started at 4, just now pulling the coals to cool my smoker down for packing.....that’s a 9.5 hour burn time with charcoal to spare! No reason to think that I couldn’t have gotten 12 - 13 hours out of that load! Awesome job bro!” B.L.

PAGE 21

From Pages 1 & 15

Do you have a passion for writing or photography like you do BBQ? Maybe you just would like to see your teams or friends more often in The BBQ Times? The BBQ Times is looking for folks to submit photos and stories from competitions you attend when we aren’t able to. We want to give you the best coverage in the US for competition BBQ. Contact Audrey Evans if you have something you would like to submit. Our lines are always open!

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

PAGE 22

FEBRUARY 2014

THE BBQ TIMES

Kansas City Barbecue Society Team of the Year Banquet Nashville, Tennessee • January 18, 2014 • TOTY Awards Photos • The Inn at Opryland

FIRE ANT FESTIVAL BBQ BASH MARCH 28-29, 2014 • ASHBURN, GEORGIA 31714

The Event with Something for Everyone!

Live Bands All Weekend Fair Rides & Games Arts & Crafts Vendors BBQ Vendors Over 15,000 Visitors Each Year

Grand Champion Reserve Grand Champion 3rd Place Overall 4th Place Overall 5th Place Overall

$2000 + Trophy $1000 + Trophy $500+ Trophy $300+ Trophy $200+ Trophy

Chicken, Ribs, Pork, Brisket (Each Category) 1st place $400 + Trophy 2nd place $300 + Trophy 3rd place $200 + Trophy 4th place $100 + Trophy 5th place $50 + Trophy 6th thru 10th place Trophy

20x 30 / 20 x 40 Cooksites 20 Amp Electricity Included (on your own breaker)

Setup Begins Thursday @ 1PM Awards Saturday @ 5PM Load Out Begins Saturday @ 6PM (with an Escort)

Leashed Pet Friendly Event

FOR MORE INFORMATION CONTACT: GAIL WALLS • (229) 567-3436 • GGWALLS@WINDSTREAM.NET

WWW.FIREANTFESTIVAL.COM

This competition will be sanctioned by the Kansas City Barbecue Society. To obtain a complete set of rules go to www.kcbs.us

FEBRUARY 2014

PAGE 23

THE BBQ TIMES

THE BBQ TIMES CLASSIFIEDS ARIZONA

Need to sale this smoker. Asking $2795.00 or best offer. Make an honest offer. 250gl propain tank only a few years old. Needs a good home .all four shelves pull out. I had over 16 10lb Turkey on it last year. CALL JOHN: (928) 205-9791

GEORGIA

tio smoker, #16 of 16, added rope gaskets on all doors and lids, burns 6-8 hours on one basket of charcoal, top 10’s in all 4 categories with this smoker! Huntsville, AL. Email terrywsanford@gmail. com for more info and pics

LULA - . I’m trying to sale my custom smoker and grill mounted on 6ft by 12ft trailer. Asking $1200 CALL IKE: 404-597-6396

“Chris Lilly” Edition pa-

NEWNAN -

2011 Ole

Hickory CTO Smoker $4000 would be great in restaurant. Price is nego. Call Ed: Cell # Very large capacity. Please text or call Lester for any 770-317-6460 details 770-655-3792 First $5800.00 gets it.

$5750 for the trailer two tool boxes and a sink. Please call or text me at 4043798169. Or you can email me at rogersturfcare@att.net

lower it and put the front casters back on. $4500 I live 10 minutes north of Tulsa, Ok. Email if you have any questions. bruskee@cox.net

OKLAHOMA

TEXAS

PERRY, GA - Stump’s SAVANNAH - BackStretch . Great shape Appox. woods Fatboy on custom 2 years old. $3500 Text 478cart for sale in Savannah, 808-2708 GA. $2500 OBO. 2 years old, always kept under shelter. Includes 5 shelves (1 never used), maze insert for charcoal pan, heat diverter, basting deﬂector, backwoods cover,180 degree doors. Will deliver within 3 hours of Savannah. Email cwarnerbls (at) gmail.com.

BROKEN ARROW Fast Eddy FE-100 (used) for sale in Broken Arrow, Oklahoma (outside Tulsa, OK) $2,500 and an American Pit boss rotisserie smoker (used) for sale asking $2,400 both in great shape. Randa 918 406 3000

CARTERSVILLE, GA Deep South double chamber. Cook at two different temps. An awesome smoker only 1 year old and in excellent condition. This unit is huge needs a trailer mount or

TULSA - Stumps Monster Used less than 10 times, garage kept, practically new.. Cart has been modiﬁed so the stack can be lowered to ﬁt in a garage and pulled around by the handle or you

GRIFFIN, GA - Stumps Monster for sale. This smoker is a little over a year and a half old. I’m sailing it for $4000 for smoker and a cart for the smoker. Sailing it for

HOUSTON - For Sale 16 ‘ enclosed concession bbq trailer. Come with lights ,plugs, sink, water tank and elec. brakes. Freshly painted inside and fairly new tires. All you need is a pit and you are ready to go or anything else you would want to use it for. Asking $3500.00 obo. ( NEW PRICE $2995.00 ) Call or email EDDIE: at 281-960-6951 or e.myers3709@yahoo.com

Moultrie, GA

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THE BBQ TIMES

FEBRUARY 2014