BBQ Times June 2014 by Kristen Berryhill

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

WWW.BQTIMES.COM

Volume 5 • Number 8

June 2014

Congratulations RESCUE SMOKERS!

Inside this Edition

2014 Kingsford BBQ Pitmasters Grand Champion

24 Pages

............ Audrey Evans.......................4 Dana Hillis..........................4 Backyard BBQ Studs...........5 Jeff Petkevicius...................5 SCBA...................................7-8 Marietta Sam’s Club...........10 Subscribe to Us!..................19 Famous Dave.......................22 Classiﬁeds...........................23 Ofﬁcial Publication of:

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THE BBQ TIMES

JUNE 2014

Team Unknown Tops Oviedo BBQ Blowout for Second Year in a Row

Team Unknown ing on to Grand Champion once again at this event. With lower MAY 23-24, 2014 OVIEDO, scores in chicken, Team Unknown FLORIDA - Nearly 60 pro teams pulled scores their way with a first and 14 backyard teams showed up place in ribs. They also had a third to compete in Central Florida’s in Pork and Brisket, totaling high BBQ Blowout in Oviedo, Florida. enough to go home with the Grand This second year contest was once Champion trophy for the second again a blowout not to miss. This year in a row. Terry McKay took Git-Rcontest, sanctioned by the Florida BBQ Association had a great show- Smoked home to a Reserve Chaming from teams vying for points pion finish with his first place pork and fourth place ribs. positions within the association. In the Backyard Division, Team Unknown BBQ out of Polk County, Florida carried their tradi- Smokin’ Tomahawgs BBQ was tional style for the weekend hold- Grand Champion with a respectable 751 point score.

Git-R-Smoked Reserve Champion

Bull Rush BBQ First Place Brisket

Swamp Boys First Place Chicken

By Audrey Evans Editor & Publisher

Smokinʼ Tomahawgs BBQ Backyard Grand Champion

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THE BBQ TIMES

JUNE 2014

Upcoming Events, Congratulations and Information

Audrey Evans

Editor & Publisher aevans@bqtimes.com Maybe it’s just me, but 2014 sure seems to be ﬂying by. It seems that each year on the BBQ trail we pick up more and more contest and the “BBQ season” is no longer a season it’s a year round sport. Nonetheless, here we are in June hitting the hottest months of the year and BBQ is still moving full swing. Next stop for me is Dallas, GA a ﬁrst time Georgia Barbecue Association

The BBQTimes �

www.bqtimes.com

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

Editor & Publisher Audrey A. Evans

Contact us at 478-218-2333 or aevans@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. All articles are due by the 5th of the month they are being submitted to run in. Emailed photos need to be in jpeg, tiff or pdf formats. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC. PO BOX 1710 Perry GA, 31069 POSTMASTER: Postage Paid Permit #171 Valdosta, GA SEND CHANGES OF ADDRESS TO: The BBQ Times• P.O. Box 1710 Perry, GA. 31069 • 478-218-2333

event, then on to Fernandina Beach for another event. After that, I’ll have a few weeks home to enjoy the summer and well....ﬁnish moving! In July, Smokin’ on the Suwannee will be the event you don’t want to miss. Damon Wooley and his team put on a stand up event year after year. If you have never cooked this event, it is sanctioned by The Florida BBQ Association, and you are sure to have a blast. Coming up in August, The Great American Blues and BBQ Festival will be held in Panama City. Check out the press release in this edition on this great competition coming up at Pier Park. If you haven’t checked out this location, I personally have always thought it would be great to have a contest. I am totally excited about working with these folks and attending this contest. ••• I have to give a special shout out to a great friend, Michael McDearman. Michael, “McD” as some call him, has taken over as Director of the Sam’s Club National BBQ Tour. McD has been an avid supporter from The BBQ Times since the beginning and I know he will do an outstanding job for these events and Sam’s Club also. If you are in attendance at a Sam’s Club event be sure to meet Michael. His is a stand up guy I am proud to call a friend. Congratulations Michael. ••• Another one to put on the congratulatory list, is Robby Royal and Raymond Poore.

Robby and Raymond have also been huge supporters of The BBQ Times since the beginning and have helped me make some great life-long friends and connections in the BBQ world. These two guys, more so known as Rescue Smokers, are from Sycamore, Georgia right down the road from my hometown and they just won Grand Champion of BBQ Pitmasters this season. I know this has been a BBQ dream of theirs for the past few years and I am happy to see them take home those bragging rights. Congratulations Raymond and Robby....Amy and Stephanie on this great accomplishment. If you are ever driving down I-75 in South Georgia, stop in at Rescue’s Smokehouse Grill to try out some of their delicious award winning BBQ. ••• If you noticed that you got your paper late in May, let me apologize. Part of that was intentional with Memphis in May coverage being included. The rest of the delay was not intentional by any means. At the spur of the moment when we returned from Memphis I had to make a decision to swap print shops and the post ofﬁce where our papers were mailed ultimately. This decision may not have been planned but I think the changes coming are worth the wait. The new print facility we will be using gives us more capabilities to provide more color pages, more pages in general and more options as far as the paper goes print wise. I am still working out some of the programming kinks but I know this is going to be a great move in the

right direction for The BBQ Times. I am also working on getting us to a different permit level with the USPS. Once this is complete, I think we will get rid of a lot of delays you may see in receiving your paper. Right now, there’s not much explanation or much I can do but once we get this taken care of, it’s a whole new ballgame! ••• Needless to say, it’s been one heck of a month for me especially when you add in moving ofﬁces and homes too! If there is anything I have missed, please do not hesitate to contact me again. As I always say, I try my hardest to take care of everything but being the only one in the ofﬁce sometimes makes that nearly impossible. Thank you to all the subscribers for your patience and support over the last few years. I hope that with the new changes coming, you will be even more in love with The BBQ Times and the coverage we aim to provide for the teams, associations and everyone who loves BBQ like I do! If you ever have any questions, concerns, comments or see something you want to see more of, please do not hesitate to email me or give me a call. If you see me out and about, be sure to grab me and say hello. The sport is growing more and more and I always love meeting a happy reader! I want this to be the publication you can’t wait to get in your mailbox each month! Once again, Thanks!!! Until next month....ya’ll keep rubbin’ those butts. I’ll see ya on the trail.

BBQ FOR SALE: To Vend or Not to Vend

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com This sport and hobby of competition BBQ is growing fast and is a way of life for more and more people every day. Some of the teams that competed a lot back in 2007 and 2008 have stopped cooking but many more have taken there place. This is an expensive hobby and unless you land some sponsors to help with the costs, win or place very high

very often to win some prize money or just spend all your earnings to keep up your habit it is hard to keep at it for a long time. One additional option is to “vend” your awesome BBQ. It sounds simple but we will discuss the ins and outs of BBQ vending. I have always suggested to teams to vacuum seal there leftovers to take home to local business’ and sell or trade or bribe folks for some gas money or groceries to help offset the costs of our addiction. Selling our leftovers as helped us keep going for 8 years. To start vending you just need a few things such as an extra easy up, a few more tables some sternos and some help! It helps to win a few trophies to show off to help draw some folks to your site. If you really want to sell some BBQ you will need to add to your cooker arsenal. A few more $3000 to $5000 grills will give you the ability to cook enough food to sell. Or maybe one of those great big $15000 rotisserie models. But then you need to upgrade your trailer to be able to haul all your new stuff so you just need to spend another $10000 to $20000 or more.

Once you have your bigger trailer and realize you are traveling around carrying a lot more weight it will be time to upgrade to a truck capable of towing it all. A brand new 3500 ram or F450 ford or a big ol Duramax will only set you back $70000 or $80000. Now we are ready to sell some food! You pull into the site and are loaded with food and ready to sell and you ﬁnd out the event has 18 vendors (way to many) but you hope you can sell more then anyone else because your food is the best! The next event you go to has a small amount of vending competition so you know you will make some money but you did not know mother nature was going to show up and ﬂood out the entire weekend! Then there is the weekend you blow out a tire and take out half the side of your trailer! One day you go to Sams Club and someone runs a red light and hits your truck and slings ribs and butts and briskets all over the intersection! There will always be the weekend with beautiful weather, you have lots of food and no one shows up! You will pull into a

See BBQ For Sale Page 6.

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THE BBQ TIMES

JUNE 2014

Don’t let the results pull your attitude down

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

Well, Well, Well done, we meat again.... How’s that for some BBQ talk..get it.. “meat” again.. Sometimes I just crack myself up, and that’s a good thing. We can’t take ourselves too seriously or we’ll go Plum crazy in this great sport of Professional BBQ.

I’ve been out there beating the trail and at the time of this publishing, I will have completed my Mt. Everest of BBQ trips... Starting the ﬁrst week of June it’s New Orleans to San Diego, to North Los Angeles, back to New Orleans and then off to Washington DC... 3 weeks and 6,000 miles. Yeah, OK, I’m crazy, but it’s an opportunity of a lifetime and I’ll have the rest of my life to talk about this amazing year of competitions, making new friends and being a part of BBQ from coast-to-coast. With all that said, there are lots of ups and downs when it comes to the results. I’ve had a slow start this year, but in Ashland MS, it all started to come together – Glory to God – and I got 4 calls and ﬁnished 3rd overall. One of my great friends, Andy Simpson called me to congratulate me and asked if I was really pleased with what I ended up turning in. I responded that it was the same level of quality that I’ve been turning in all year, but it just didn’t hit like it did that Saturday. Kinda funny in a way, but it’s

the truth, nothing changes, I’m happy with what goes into the judges, and the results are all over the map. Reality for me, is that when God wants.... Or should I say, needs me to get the calls, they are always right there. I’m so convinced of that at this point in my career. It makes me think of two scripture verses that I often pull out and ponder for a while. Both are out of the book of Proverbs. 4 Where no oxen [are], the trough [is] clean; But much increase [comes] by the strength of an ox. [Pro 14:4 NKJV] What’s really cool about this is the reality that we only get better when we dig in, get dirty, work, fail, re-work and keep trying. If we don’t put our hat into the competitions, we’ll never improve. Sometimes, it’s really dirty at the end, but all of the mess is moving us towards improvements and “increase” in our trophy room. The other one talks to the issue of dropping our pride and accepting the reality that we need to take instruction and let go to

Lunch specials for your BBQ leftovers

Brandt Haney Backyard BBQ Studs Columnist Summer is here and that means families are spending the warm days at the lake, ball-

park, beach or pool. Whatever your summertime destinations may be we are all on the move. With this great migration comes the much dreaded lunchtime planning an packing. Sure at the start it is fun. One day the classic PB&J, then next the sliced turkey sandwich, then the whimsical ham and cheese roll-ups. Well that is it for the fun stuff, now what. Cold leftover pizza, McDonalds bought in the morning and put in the cooler until lunch. Mmmm nothing better than cold greasy french fries. How about the ever popular vienna sausages in a ziplock bag and saltine crackers. Maybe you are one of the cool people that splurge for the Pringles or Cheese-its. Here is a thought. Let’s try planning ahead just a bit. If you are a BBQ stud, which you must be if you are reading this article, then you have done the leftover pulled pork, ribs,

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or chicken standards but let’s be honest. Those are really only done right at lunch when properly warmed up. Outside the standard box of BBQ thought there are items that you probably only think of for Sunday lunch or dinner that are highly delicious and can be cooked, cut and refrigerated for lunch on the go. Sunday lunches for me are the pot roasts put in the crock-pot with onions and carrots early in the morning and are at fall apart perfection by the time church service is over. There are always leftovers and putting that roast between a couple of pieces of white bread with some mayonnaise, salt and

learn and improve. I love the way God puts it, my kind of language: 1 Whoever loves instruction loves knowledge, But he who hates correction [is] stupid. [Pro 12:1 NKJV] You could make a good argument that we are all “stupid” at many times in our lives, but when we wake up, drop our pride and accept the instruction, things just get better. You and I are going to live our lives preaching something, serving something. It’s things of this world, like riches, fame, notoriety etc... or it’s God. With God, the plan is perfect and in the end, eternity is more of what we could ever imagine, heaven forever. It’s all about surrender to Jesus Christ. That means Jesus becomes your Owner, your Lord. It’s the greatest life I’m living right now. I never could have imagined being more content, and full of joy and deﬁnitely didn’t deserve it. That’s the reward of surrender. How cool is that? What are YOU waiting for? Give it to God. pepper is almost as good as when you ﬁrst sit down with it next to a plate of rice and fried okra. Can I get a “Heck Yeah”. Here is an idea for some of the best sandwiches you can eat. Pack this for your on the go meals and you will be the envy of all the lake goers or ballpark parents. The next time you are at the grocery store take a look at some of those lower costs roast. Find a 3 to 4 pound cut of top round, bottom round, sirloin tip or my good buddy chuck and toss that in your shopping cart. When you get home go ahead and get all of you ingredients together. Now my list is quite extensive so if you want to copy what I do you may want to get a ream of paper ready

See Leftovers on Page 6.

Do you have a passion for writing or photography like you do BBQ? The BBQ Times is looking for people to submit photos and stories from competitions you attend when we aren’t able to.

Contact Audrey Evans aevans@bqtimes.com (478) 218-2333

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THE BBQ TIMES

JUNE 2014

Great American Blues Festival And BBQ Challenge Coming Soon to Panama City Beach Bill Buskell, Owner Of Pineapple Willy’s, Panama City Beach, announces the production of the First Annual, Bud Light Great American Blues Festival And Harley Davidson BBQ Challenge. Festival will be at Aaron Bessant Park In Pier Park, Panama City Beach on August 16th and 17th, 2014 from 11:00am to 7:30pm. Harley -Davidson will have a sanctioned Florida BBQ Association, the BBQ Challenge. We are limited to 20 professional competitors. We will be serving Bar B Q both days. Teams will cook chicken, ribs, brisket and pork offering $10,000 in prize money and trophies through tenth place. Come see the local team, “ Double Deuce” take on the big teams, Lynn Haven

Pistols takes on BBQ big guns of the BBQ world. So far our competitors for the BBQ challenge are: Rescue Smokers, Wink’s BBQ, B & T BBQ, Blakes’s Best BBQ , Poolside BBQ, Forrest’s Fine Foods , Big Papa’s , Double Deuce Smokin BBQ, Hot Wachulas, The Smokin Butt, Smokin’ 42 BBQ, Ranch House Kitchen, Captain Jack’s BBQ, Haulin’ Butt BBQ, Big Kahuna BBQ, Booga-lou Smoke, And Deep Smoke BBQ. Mark your calendars to come eat and don’t miss out on this great event. In conjunction... Headlining the event will be the royal southern brotherhood, with Cyril Neville lead singer of the Neville Brothers, Devon Allman, son of Gregg Allman, and Mike Zeto-winner of the 2011 best rock blues award.

Leftovers Brandt Haney from Page 5 before you continue reading. Ready? Kosher salt, restaurant style cracked pepper, and granulated garlic. You can put your pen down and rest that hand now for while if you like. I am a simple man with simple tastes. I believe if you are cooking beef then it should taste like beef. The fewer the ingredients I can use to enhance the natural ﬂavor the better. If I want to kill the natural ﬂavor I will slather it with mayonnaise and other items when it goes between the slices of bread. And I will. Take your ingredients and completely coat the outside of the roast to form a crust. Let it sit for 45 minutes to an hour on the counter to get up to room temperature. While the roast is resting and counter go ahead and start your smoker up and get it running and steady at between 250 and 275 degrees. When your smoker is ready place the roast on the rack. Insert your thermometer, highly recommended, close the lid and pour on the heavy smoke. Now for all the roasts mentioned with the exception of the sirloin tip I recommend cooking to a medium to medium well doneness. When

you hit 145 degrees internal temperature pull the roast off, wrap it in foil and let it cool. The sirloin tip I pull off at 140 degrees internal. When the roast is cooled then simply grab your sharp carving knife and make very thin slices across the grain. The thinner the better. Think deli style meat. Some of the roasts may require trimming out some connective tissue but I ﬁnd the bottom round usually has none that needs to be trimmed out. Once you have completely sliced the roast you can take the slice, minus the end pieces, and place them in ziplock bags that will be ready for you toss in a cooler for your on the go sandwich makings. This makes lunches quick and easy. It is a break from the normal summer lunches and eating it cold is dynamite. Not to mention if you ﬁgure the per pound price you come out way ahead than if you were to buy deli meat at the grocery store. What? End pieces? Oh, you should have eaten them while slicing the roast like every other BBQ item you smoke. Was that really a question?

Other headliners include joe louis walker...In the blues hall of fame...4 Blues music awards...22 Albums...Toured the world. Jimmy Thackery and the Drivers...Passed lead guitar with the Nighthawks. Canned Heat...Is on a national tour...And Big Llou sirus radio m.C. Will have a bluesville radio

Athens Classic City BBQ Accepting Applications ATHENS, GA. – The Classic City BBQ Festival is now taking applications for food vendors, Tailgate Tradeshow exhibitors and various cooking competitions. The second annual Classic City BBQ Festival heats up Aug. 15-16 at The Classic Center in downtown Athens. The familyfriendly festival, which last year attracted more than 4,000 people, will feature barbecue contests, local barbecue restaurant vendors, an outdoor music stage, classic car show and tailgate tradeshow. A portion of the proceeds from the festival will beneﬁt the Food Bank of Northeast Georgia, a local nonproﬁt that works to end hunger as part of an overall community effort to alleviate poverty. The festival is sanctioned by the Kansas

BBQ For Sale

City Barbeque Society and is an ofﬁcial Georgia BBQ Championship 2014 Tour Event. Vendor Opportunities · Vendors are invited to purchase a food booth to sell barbecue or other festival favorites. Food vendor booths start at $500. Choose an indoor location in the Grand Hall or Atrium, or select an outside location near the outdoor music stage and professional cook teams. · The Tailgate Tradeshow on Saturday, Aug. 16 will feature vendors showcasing vehicles, grills, clothing, food products and more. Single, double and triple booths are available. Booths begin at $250.

See Athens Page 7.

Dana Hillis from Page 4

contest and sell all your food on Friday night and the stores are all closed so you cant buy food to cook for Saturday! Vending is deﬁnitely hard work and my best wishes for good luck and success go out to all the vending warriors out there. Go to a contest and help support these folks. Most teams out there vending are putting out some pretty good food cause the ones that don’t wont last long. Good smoking luck to everyone and we will see you at a contest soon. I am on my way to vendors row in Madiera Beach to have some deep fried yellow peppers, some smoked corn on the cob and a deep fried moon pie!

Are you involved with an upcoming competition?

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

show. Check out the web site for other performers at www.Americanbluesfest.Com Mark your calendar for a great event and ask for the blues festival rate when calling for reservations.

For more information, Call or Email Audrey: aevans@bqtimes.com (478) 218-2333

The BBQ Times is a great resource to get your information out to competition BBQ’ers all over the US and pricing starting as low as...

$25

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THE BBQ TIMES

JUNE 2014

South Carolina Barbeque Association www.scbarbque.com

High on the Hog

June 6 - 7, 2014 • Beaufort, South Carolina

What another great event in Beaufort with such a beautiful venue and great weather at the High on the Hog event Saturday June 7. Twenty six teams prepared butts and ribs for the judges and the public.

Big Brothers Big Sisters BBQ Festival April 4-5, 2014 • Florence, South Carolina

(Right)

Grand Champion: No Pig Left Behind Doug Quinn, Pitmaster (Left)

Reserve Champion: Palmetto Smoke House Michael Harmon, Pitmaster BUTTS: 1st place - Ultimate Tailgaters Chris Fulmer, Pitmaster 2nd place - No Pig Left Behind Doug Quinn, Pitmaster 3rd place - JT’s BBQ Tim Handy, Pitmaster 4th place - Smokin Stacks Larry Bowling, Pitmaster 5th place - Ledyard BBQ Cheyenne Ledyard, Pitmaster

RIBS: 1st Place - Palmetto Smokehouse Gary Freeman, Pitmaster 2nd place - Strawboss BBQ Brad Raulerson, Pitmaster 3rd place - Gentleman Pokers Garrett Werden, Pitmaster 4th place - Smoken’ Sea Eagles Melena Reaves, Pitmaster 5th place No Pig Left Behind Doug Quinn, Pitmaster

Hog on the Hill

May 2 -3, 2014 • Chester, South Carolina

May 3 was another beautiful day to have a BBQ Cook-off, Twelve teams competed in Chester, SC’s Hog on the Hill Cook-off. Those getting the call for the butt’s competition were:

Palmetto Smokehouse First Place Butts

Canʼt Quit Smokinʼ Second Place Butts

Pimp My Pig Third Place Butts The Florence SC Big Brothers Big Sisters BBQ Festival kicked off on April 4 & 5 with seventeen teams cooking in the butts competition. The winners were: 1st place – Palmetto Smokehouse Michael Harmon, Pitmaster 2nd place - Can’t Quit Smokin George King, Pitmaster 3rd place – Pimp My Pig Dean Price, Pitmaster 4th place – Up In Smoke Brian Teigue, Pitmaster 5th place JT’s BBQ Tim Handy, Pitmaster

Up in Smoke Fourth Place Butts

Athens BBQ JTʼs BBQ Tim Handy, Pitmaster First Place Butts

We’re Online too:

Ledyardʼs Bar-Be-Que Cheyenne Ledyard, Pitmaster 2nd place Butts

WWW.BQTIMES.COM

JTʼs BBQ Fifth Place Butts

From Page 6

Cooking Competitions · More than 30 teams will compete for a $10,000 total prize purse in the Professional BBQ Competition. The registration fee is $300. · Twenty Backyard BBQ competitors will be vying for a $1,000 total prize purse. The registration fee is $150. Anyone is eligible to compete, as long as they have not won a grand champion prize at a previous backyard contest. · Seven teams will compete Friday, Aug. 15 in the Restaurant Iron Chef Competition. The contestants will not know what they will be cooking until that Friday, when they receive their protein donated by Buckhead Beef. All contestants will be supplied a grill from Primo Grills and Smokers and access to other ingredients provided by Earthfare. The contest entry fee is $150. Visit ClassicCityBBQFest.com to sign up for any of these opportunities, or contact Stephanie VanDyck at Stephanie@ClassicCenter.com or 706-357-4417.

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THE BBQ TIMES

JUNE 2014

South Carolina Barbeque Association

www.scbarbque.com Days of Thunder VIII, BBQ, Blues & Brews Pig in the Park BBQ Cook-off May 30-31, 2014 • Columbia, South Carolina

The Days of Thunder VIII in Columbia SC was a great time for all. Cook teams served up both butts and ribs for the judges and the public. Great event this past weekend in Columbia at the Day of Thunder VIII BBQ Cook-off.

JTʼs BBQ Tim Handy, Pit master First Place Butts

Smokinʼ Stacks Jeff Smith, Pitmaster Second Place Butts Second Place Ribs

May 17, 2014 • Williamston, South Carolina

If you have never been, Williamston, SC is a beautiful small town in eastern Anderson County. On May 17th the Williamston Masonic Lodge held their annual Pig in the Park BBQ Cook-off. The Masons who support several charities with the proceeds did an outstanding job organizing the event. Marshals Bob Jennings and Bill Walsh for their leadership, Judy Lindsey and Tina Boan for calculations and all of the judges and table captains for a great event. To see that the cook-off was successful the City of Williamston chipped in $5,000 and allowed the Masons to use beautiful Mineral Springs Park for the cook-off. Twenty teams competed in a butt’s only event with prize money and a trophies given to the top ﬁve teams.

Ultimate Tailgaters Chris Fulmer, Pitmaster First Place Ribs

Up in Smoke Brian Teigue, Pitmaster First Place

Doko Smoke Tony Crout, Pitmaster Second place:

Pimp My Pig Dean Price, Pitmaster Third place:

Elite BBQ Smokers Jason Hardee, Pitmaster Fourth place

Elite Smokers Jason Hardee, Pitmaster Third Place Butts Third Place Ribs

Hardeeville SC – GA Border Cook-off

Carolina BBQ Co. out of Varnville, South Carolina took the Grand Champion Award at the Hardeeville SC – GA Border Cook-off.

Blind Swine Mike Sanders,Pitmaster Fifth place:

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THE BBQ TIMES

JUNE 2014

Could This be A Championship Season for Sweet Smoke Q APRIL 25-26, 2014 - STUART, FLORIDA Martin County Fair’s 4th Annual BBQ Fest - Jim Elser has taken Sweet Smoke Q to their ﬁfth Grand Championship of the season, joining an elite group of teams to win 5 or more FBA sanctioned contests in one season. Their latest, at Martin County

Fair’s 4th Annual BBQ Fest - Stuart, FL, also came with a First Place in Ribs. Hot Wachula’s Matt Barber was Reserve for the second year in a row, close behind Sweet Smoke Q, who won with less than 2 points. The two teams are holding steady in the Team of the Year standings, but it’s going to

be a ﬁght to the ﬁnish. OVERALL: 1. Sweet Smoke Q 769.06666 2. Hot Wachula’s 767.60001 3. Blitzkrieg BBQ 766.13332 4. Swamp Boys 765.23333 5. Good Buddies 762.21665

Sweet Smoke Q Grand Champion First Place Ribs

Hot Wachulaʼs Reserve Champion

Blitzkrieg BBQ First Place Chicken

Swamp Boys First Place Pork

Good Buddies First Place Brisket

Double Tʼs Backyard BBQ Backyard Grand Champion

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THE BBQ TIMES

JUNE 2014

Sam’s Club National BBQ Tour in Marietta, GA May 30-31, 2014 • Kansas City Barbecue Society OVERALL: 1. Pig Whisperers 684.4340 11.Smokey Butts 667.3828 2. Curly Tails BBQ 682.1940 12.Heavenly Hawgs Ga 667.3256 3. Tenacious Q 677.6228 13.Craft BBQ 667.3256 4. Killer B’s BBQ 676.9940 14.Meat Militia 658.7084 5. Lang BBQ Smokers 673.6344 15.Choo Choo Train BBQ 657.5884 6. Hogz Gone Wild Ga 672.4112 16.Backwoods BBQ 654.1600 7. Hickory Prime 671.3600 17.Johnny Mitchell’s Smokehouse654.1368 8. The Pit Crew Ga 671.3028 18.Dao BBQ 649.6228 9. Major Q BBQ 667.9544 19.Sweet Water Bar-b-que 648.9712 10.The Smokehouse Mafia 667.8972 20.Smok’in Suwanee Sweetmeats648.3768 CHICKEN: PORK: 1. Tenacious Q 178.8572 1. Backwoods BBQ 172.5600 2. Major Q BBQ 174.8456 2. Curly Tails BBQ 171.9656 3. Craft BBQ 174.2856 3. Pig Whisperers 170.8228 4. Tuff Dawg Grillers 174.2628 4. Dao BBQ 170.2744 5. The Smokehouse Mafia 173.1200 5. Tenacious Q 170.2628 6. Choo Choo Train BBQ 171.9656 6. Way 2 Que 170.2512 7. Hickory Prime 170.8572 7. Hogz Gone Wild Ga 166.8228 8. Heavenly Hawgs Ga 168.5484 8. Lang BBQ Smokers 166.2744 9. Smok’in Suwanee Sweetmeats168.5256 9. The Pit Crew Ga 166.2628 10.Hogz Gone Wild Ga 168.5256 10.Killer B’s BBQ 166.2284 PORK RIBS: BRISKET: 1. Smokey Butts 178.2972 1. Pig Whisperers 177.7028 2. Heavenly Hawgs Ga 173.7028 2. Killer B’s BBQ 176.5600 3. Major Q BBQ 172.6172 3. Lang BBQ Smokers 175.4172 4. Pig Whisperers 171.9656 4. Curly Tails BBQ 173.7028 5. The Pit Crew Ga 171.4172 5. Sweet Water Bar-b-que 173.1200 6. The Smokehouse Mafia 169.7144 6. Hickory Prime 172.0000 7. Tenacious Q 169.1200 7. Hogz Gone Wild Ga 168.5372 8. Curly Tails BBQ 168.5600 8. Meat Militia 167.9888 9. Hogz Gone Wild Ga 168.5256 9. Johnny Mitchell’s Smokehouse167.9656 10.Uncle Bud’s BBQ 167.4172 10.Smokey Butts 167.4512

Pig Whisperers - Grand Champion

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PAGE 11

THE BBQ TIMES

JUNE 2014

23rd Annual McLouth BBQ Blowout • McLouth, Kansas

OVERALL: 1. Truebud BBQ 701.1656 11.Smoke N Things 662.3200 2. Serious Que Barbeque 685.6800 12,Albert’s Ash Kickin BBQ 657.6340 3. Burnt At Both Endz 680.0000 13.T’s Smokin Pit 651.3256 4. 913 BBQ 674.2628 14.Smokin R’s 647.8400 5. Social Smokers BBQ Squad 673.0628 15.Dusty Roads BBQ 645.1656 6. Rubbin’ Racks & Smokin Butts669.2456 16.99 Problems Smokin Aint 1 641.6340 7. Smokin Elvises 669.1540 17.Fat & Greasy BBQ 639.3484 8. Kc Smoke Dawgs 666.2628 18.Fubar-b-q 637.0172 9. Mad Hogs And An Englishman664.5024 19.Pig Pen 635.4056 10.Eatin Aint Cheatin 664.0000 20.Smokin & Jokin 633.6684 CHICKEN: PORK: 1. Burnt At Both Endz 174.8572 1. Eatin Aint Cheatin 177.1772 2. Serious Que Barbeque 174.8572 2. Truebud BBQ 176.0000 3. Kc Smoke Dawgs 172.5944 3. Serious Que Barbeque 174.8456 4. Truebud BBQ 172.5484 4. 913 BBQ 170.2856 5. 2 Drunk 2 Que 169.7028 5. Just For The Smell Of It 169.7600 6. Mad Hogs And An Englishman168.5600 6. Burnt At Both Endz 168.5600 7. Bob-o-que 167.9884 7. Rubbin’ Racks & Smokin Butts168.0000 8. 99 Problems Smokin Aint 1 167.4056 8. Smoke N Things 167.9884 9. Pig Pen 166.8800 9. Fubar-b-q 167.4172 10.Smokin Elvises 165.1312 10.913 BBQ 166.2628 BRISKET: PORK RIBS: 1. Truebud BBQ 178.2972 1. Serious Que Barbeque 177.1428 2. Rubbin’ Racks & Smokin Butts176.6400 2. Social Smokers BBQ Squad 175.4056 3. Smokin Elvises 173.7256 3. Truebud BBQ 174.3200 4. 913 BBQ 173.1428 4. Social Smokers BBQ Squad 173.7144 5. Smoke N Things 172.0572 5. Smokin Elvises 172.5944 6. Mad Hogs And An Englishman168.5484 6. Burnt At Both Endz 172.0000 7. Albert’s Ash Kickin BBQ 167.9772 7. Smoke N Things 170.8572 8. Kc Smoke Dawgs 167.4056 8. Dusty Roads BBQ 169.7256 9. Smokin & Jokin 166.8800 9. Smokin R’s 168.5828 165.1200 10.Mad Hogs And An Englishman166.2856 10.T’s Smokin Pit

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PAGE 12

THE BBQ TIMES

JUNE 2014

Historic Cocoa Village’s BBQ & Blues June 6-7, 2014 • Cocoa, Florida • Florida Barbecue Association

Git-R-Smoked Grand Champion

CHICKEN: 1. Hot Wachula’s 197.18332 2. Two Crackers Cooking 195.53332 3. Swamp Boys 194.78334 4. Sweet Smoke Q 194.35000 5. Pendray BBQ 194.28333 6. Big Papa’s Country Kitchen 194.09999 7. Hog Life BBQ 193.86666 8. Git R Smoked BBQ 193.83333 9. Team Unknown BBQ 193.66665 10. [Tie]Blazin 7’s 193.63332 10. [Tie]Blitzkrieg BBQ 193.63332

Winkʼs Barbecue Reserve Champion RIBS: 1. Wackadoos 196.13333 2. Blazin 7’s 194.80000 3. Staggering Swine And Bovine194.05000 4. Wink’s Barbecue 193.11667 5. Divine Swine BBQ Team 191.85000 6. Git R Smoked BBQ 190.99999 7. Uncle Wendy’s BBQ 189.83334 8. [Tie]Team Unknown BBQ 189.36666 8. [Tie]Pink Grizzly 189.36666 10. M&e BBQ 189.35001

Hot Wachulaʼs

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PORK: 1. [Tie]Team Unknown BBQ 197.88332 1. [Tie]Git R Smoked BBQ 197.88332 3. Wink’s Barbecue 197.16666 4. All Racked Up 195.78332 5. Staggering Swine And Bovine194.78333 6. Six Guns And Lou BBQ 194.06665 7. Hot Wachula’s 193.58334 8. Pink Grizzly 192.41668 9. Bull Rush BBQ 192.23332 10. Blazin 7’s 192.18334

BRISKET: 1. Swamp Boys 198.59998 2. Big Papa’s Country Kitchen 197.88332 3. Wink’s Barbecue 197.86666 4. Sweet Smoke Q 192.93333 5. Blitzkrieg BBQ 192.65000 6. Git R Smoked BBQ 192.36666 7. Team Unknown BBQ 191.96667 8. Pink Grizzly 191.50001 9. Bull Rush BBQ 191.16667 10. Hot Wachula’s 190.68333

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PAGE 13

THE BBQ TIMES

JUNE 2014

Smokin’ 42 BBQ Takes Grand at Smokin’ Pork N Butts

By Jim Sewell GBA Vice- President

It was cold and wet weekend in Jackson & Butts County, GA, but even the weather could not douse the hot streak that Smokin’ 42 BBQ has been on. The team in black from Tifton, GA, captured their 4th Grand Championship of the 2013-204 GBA season. Once again, it was Pork Loin that gave Pitmaster Chad Brooks and teammates Chris O’Neal and Justin Marchant the last call of the day. The rain was almost constant during the day Friday and continued throughout the night and most of the day Saturday. Temperatures dropped into the bone chilling range, but the tough conditions for the

weekend didn’t dampen the spirits of the contestants. The cook teams took it all in stride and produced some outstanding BBQ for the judges. Scott Fletcher of Fletcher’s Finest, made finals in Ribs to go along with a 4th place finish in Pullled Pork and a 5th place finish in Loin to take the Reserve Grand Champion award. Smokin’ 42 BBQ championship winning box topped the Pork Loin field. Sauced Hogs Smoke Shack was the runner-up. Cooking in their first GBA contest, Daniel Waters of Where There’s Smoke made finals & finished third. 92 BBQ came in 4th with Fletcher’s Finest taking 5th place. Another first time GBA competitor, Squeal Team Six/K&K Grills took 6th place. Seventh place went to a hometown team, Just Smoke N Around. Butt Rubbin’ BBQ claimed 8th place with BCD: Boys Cooking Dangerously and Dixie Que rounding out the top 10. Sauced Hogs Smoke Shack continued their strong run through the GBA contest season by winning the Pulled Pork category. Brad Sweet and 92 BBQ took 2nd place with Rub Shakers Que taking third. Fourth place went to Fletcher’s Finest and 5th place went to Dixie Que. Bubba Grills got the call for 6th place with BCD: Boys Cooking Dangerously getting the 7th place

call. Butt Rubbin’ BBQ, Squeal Team Six/ K&K Grills and Smokin’ 42 BBQ ﬁnished 8th, 9th & 10th respectively. Fletcher’s Finest turned in the best Rib box of the day. Bill Goddard & Rub Shakers Que made ﬁnals twice & took 2nd place. TC’s BBQ captured 3rd place. Dixie Que & Where There’s Smoke tied for 4th with Dixie Que winning the spot on the 4th tiebreaker. Another local team, Rufus Smokehouse came in 6th place. Seventh thru 10th place went to BubbaGrills, Smokin’ 42 BBQ, 92 BBQ and Sauced Hogs Smoke Shack.

The GBA extends gratitude to Connie & Wayne Rosser and the Jackson Exchange Club for a job very well done in the face of very trying conditions. The next stop on the GBA contest trail is the 3 Rivers BBQ Fest at Towns Bluff Park & Heritage Center in Hazlehurst on May 2-3. The following week the GBA heads north to Acworth for Smoke on the Lake. An new contest has just been added to the GBA Calendar. The Paulding Co. Stars & Stripes BBQ Cook-off will be held in Dallas on June 20-21.

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PAGE 14

THE BBQ TIMES

JUNE 2014

Taking your Seasonings One More Step Towards the Future

By Robert Simon RJM Products Company Chef of the Future Seasonings

How Chef of the Future came to be. It should be so easy! A love of cooking started at an early age, around 14 or 15. I enjoyed watching Graham Kerr, The Galloping Gourmet on TV. He was a Culinary Genius and a great inspiration. By the time I was 19-20, I helped organize some get together’s with my college friends and we were having regular cooking feasts. The last one circa 1979 BC (before children) was with about 25 guests all showing their stuff. This was the Italian feast to end all. Appetizers 4, soups 2, salads 3, main dishes 5, sides 4, and at least 7 desserts!

To tell you the truth, I never wanted to tire of my love for cooking by owning a restaurant. Anyone who cooks professionally knows, if you own a restaurant, you spend your time promoting, selling, greeting your clientele, and arranging advertising and press. While as the owner, you do stipulate your menu, but leave the cooking and prep to others. Besides, the hours are killer! Let’s Fast forward to 10 years ago I became involved with my soon to be wife who had no love of cooking. I immediately took over the kitchen. (It was so sad looking into her fridge...Milk, coffee creamer, juice and takeout containers) Making home cooked meals, healthy eating and of course, blending my own season-

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That was 5 years ago.....Since then, we have changed the label to a more colorful and grab worthy image. We “Pop” on the store shelves. As of last year, we are the Preferred vendor for BBQ Seasoning Rubs for KOA (Kampgrounds of America) One major detail about our rubs/seasonings. I formulate every blend that we will bring to market to be versatile. Unlike our competition, we do not make a seasoning blend that is strictly for an individual protein. We do not and will not make a “Rib Rub”. Our blends are so versatile, they can be used on almost anything. Whether you decide to use any of our blends on Beef, Pork, Chicken, Seafood, vegetables, in rice’s, stews, soups, appetizers or whatever, you will find that our blends will give each and every food a different flavor. We amplify the base flavor of whatever they are used on or in, without

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ings because I never found seasoning blends on the market shelves that were balanced in flavor or weren’t loaded with salt, preservatives, spice extractives, flavor enhancers and a lot of unnatural or artificial ingredients. My wife is the controller of a commercial architectural design firm and has no desire or time to resume any cooking duties. About 5 years ago To make a short story long....my in-laws became permanent residents of Florida. They asked if I could make up a batch of my Cajun Seasoning and send it down to them. Just being me, I couldn’t send them an old jar of garlic powder with the “Garlic” scratched out, so I used my graphic skills and made up a label, complete with a baby picture of their grandson, slapped on a Chef’s Hat and mustache. Now, what do I call it? Ah ha!!! The Honeymooners...Ralph Kramden...Ed Norton..Chef of the Future! My wife, Mindy received a phone call from her parents as soon as they opened the package. “Robert has got to do something with this” Not only is the seasoning wonderful, but the package??? It’s GREAT!” Not being one to take advice lightly, we figured what have we got to lose?

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PAGE 15 covering up the base flavors. We would rather make seasonings that are used for many things, not just sit on a cupboard shelf waiting for the mood to strike. Many of our regular customers use our blends as their “go-to” favorites. So here we are today, we have 3 blends now and others in the works. We are proud to offer our Cajun Rub and Seasoning, which is perfect for adding a little spice to your meal. It is our original spicy, but Not Hot recipe. It is a True Cajun blend, not like all the “over the top heat” types that are available on today’s market shelves. It has a perfectly balanced flavor profile that is enjoyed by the young, old and the middles. Our Floribbean Rub and Seasoning, it’s our Slightly Sweet and Sassy Espresso, Cocoaand Chipotle (smoked Jalapeno) Blend. It is quickly becoming the Next New Flavor that will add a level of difference to food.

THE BBQ TIMES And last but certainly not least, we offer a good reasons to come home for a visit. SouthWestern Rub and Seasoning, packA.) To see us B.) My Cooking and C.) To ing that Hot and Spicy Tex-Mex Flavor just visit and play with our dog, Hudson. (who, right for your taste buds. This Seasoning can by the way, also loves my cooking) give just the right spice for your chili, dips Also, Stay tuned or salsas with a Tex-Mex twang. to the BBQ Times All of our blends are low salt. We use a for more informaspecial flake salt, so you still get the benefits tion. I have recently of what salt does to food, while reducing the been involved in consumption of whole grains of salt. We of- a Brand New TV fer the best of both worlds! Competition CookA quick mention, that boy who was my ing Show. The TV inspiration for the original label? He is now show is called Franout of college. He graduated with a degree kenfood and will be in Sports Journalism. I am proud to say that premiering on June he is doing well and is now the Weekend 22nd 10 PM ET. on Sports anchor for KTXS TV (an ABC Af- Spike TV. I will be filiate) in Abilene Texas. He has his own 1⁄2 seen somewhere in hour sports show and you want to know the the first season. best thing? Look for our ad in He told me the other day he has a few The BBQ Times for

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PAGE 16

THE BBQ TIMES

JUNE 2014

Make BBQ’ing a breeze this summer with BBQ Guru’s newest accessory.

BBQ Guru’s PartyQ, world’s ﬁrst and only AA battery-operated BBQ temperature-control device helps make moist, juicy and tender barbeque every time, without the hassle. WARMINSTER, PA (June 4, 2014) – With barbeque season heating up for the summer, BBQ Guru is pleased to announce the launch of the PartyQ, the world’s ﬁrst and only battery-operated, high-tech BBQ temperature-control device on the market. Click here BBQpartyq.com for an electronic press kit. BBQ beginners to professional mastersof-the-pit will appreciate the PartyQ’s ability to automatically and precisely control temperature in their cookers and smokers, while enjoying its convenience, portability and ease-of-use. The pros at BBQ Guru know that the key to excellent barbeque is the right mix of time and temperature. Whereas grilling uses high and direct heat for quick cooks, traditional BBQ’ing requires indirect, consistent low heat and longer cook times. Creating and maintaining that ideal “low n’ slow” barbeque-cooking environment is no easy task. LOW, SLOW AND STEADY In general, a cooker’s temperature is ad-

justed by controlling the amount of airflow to the heat source. Similar to stoking a fire in a fire place – the more air added, the more intense the heat becomes; the less air, the lower the temperature goes. In order to control temperature, you could spend hours hovering over your cooker or smoker, manually adjusting red-hot damper levers to change the amount of air that flows onto the coals. Because of this, making great-tasting barbeque can take trial and error, plus a whole lot of practice and patience. For these reasons, many people consider it too complicated and dismiss the idea of barbecuing food altogether. BBQ Guru’s PartyQ solves these problems by automating the process of producing the ideal cooking environment for tender and juicy authentic barbeque, the first time you use it and every time thereafter.

QUICK AND EASY INSTALL Powered by four AA batteries, the PartyQ is simple and easy to install and operate. Click here BBQpartyq.com for a brief instructional video. The single unit is comprised of three main components: a pit probe that clips onto the grill’s grate to precisely monitor and control temperature; a builtin fan that attaches to the damper controlling air ﬂow onto the coals, and the central control, the P a r t y Q ’s brain, that’s powered by high-tech circuitry to propel the fan. Simply attach the PartyQ to your cooker or smoker, light your ﬁre, set your desired temperature on its central control and start cooking. EASY ON THE CHARCOAL Once connected, the PartyQ starts working right away.

Its exclusive and patented power-draft technology quickly brings your outdoor cooker or smoker up to target temperature. Then, it regulates the fan and delivers the precise amount of airﬂow, onto the coals by using only the amount of lit charcoal necessary, in order to maintain your chosen temperature. This core feature also eliminates the need to manually adjust dampers and frequently check temperature. Being more efﬁcient, you’ll waste less charcoal, in addition to your own time and energy. SNEAK A PEAK AND ADAPTIVE MEMORY In addition, the PartyQ’s central control allows for quick recovery time, in case temperature drops when you look “under the hood” and lift your cooker’s lid to check on food. This minimal temperature disruption means food will cook more evenly and taste better, while still getting done on time. Also, because every cooker and smoker is slightly different in its ability to hold and maintain temperature, the experts at BBQ Guru designed the PartyQ with an “adaptive” memory, allowing it to learn how your individual cooker or smoker performs. The PartyQ then adjusts its algorithms

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THE BBQ TIMES

Diamondback Saloon & Dancehall Cook Off Houston, Texas • June 6, 2014 International Barbecue Cookers Association

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PAGE 18

THE BBQ TIMES

JUNE 2014

McDearman annouced as Sam’s Tour Director Party Q

from Page 16

to anticipate the changes in heat conditions speciﬁc to your smoker as quickly as possible, while minimizing any variations once it achieves target temperature.

May 29, 2014 - Sam’s Club and KCBS are pleased to announce Michael McDearman as the new Series Director for the Sam’s Club National BBQ Tour. “McD” is an author, the owner of “Get Fired Up” cooking school, and previously the host of the American GrillMaster Experience. Fans and attendees have enjoyed McD’s cooking demonstrations and samplings for years, and we’re excited to have him as our new Series Director. McDearman is taking over tour duties from Chef Troy Black who, after completing more than 100 successful events, has decided to take a personal break before pursuing other professional opportunities.

GET IT TODAY: The PartyQ sells for $149 and can be purchased directly through the BBQ Guru’s on-line store at BBQpartyq.com beginning June 4, 2014 and is also available through their distributors at www.theBBQguru.com/dealers/index.html. “We’re excited to introduce the PartyQ, the newest addition to our company’s branded line of temperature-control devices for outdoor charcoal and woodburning cookers,” said Bob Trudnak, Vice President of Sales and Marketing for BBQ Guru. “Now, people can have peace of mind and actually enjoy cookouts and parties with complete confidence, knowing that PartyQ is automatically and constantly controlling their cookers’ fire. Simply put, we created the PartyQ to do all the hard work, so barbeque cooks won’t have to.” BACKGROUND: Founded in 2003 in Warminster, PA, BBQ Guru has been making barbecuing easier, more convenient and enjoyable with patented electronic and temperature-control devices for charcoal and wood-burning cookers. BBQ Guru’s temperaturecontrol device was first in the marketplace and continues to lead by combining supe-

rior design with outstanding technology, features and benefits. BBQ Guru carries an entire line of hightech cooker accessories. For those that want to measure their food temperature and cooker temperature, they offer the DigiQ. For the more advanced barbeque enthusiast, their product, the CyberQ Wifi, includes one pit probe and three food probes, plus wireless access for control through a Web-enabled device. The new Party Q was created to simplify the process of maintaining the ideal low n’ slow cooking environment for great-tasting authentic barbeque all the time, every time. The company also invented and manufactures its own cooker called the Onyx Oven Barbeque Smoker. It’s an easy-touse and fuel-efficient oven-style barbeque smoker that can run for more than 20 hours on just seven pounds of charcoal. Throughout the years, BBQ Guru has sponsored and competed in numerous barbeque competitions in the US and United Kingdom. Using their products, they have amassed numerous trophies, titles, and prizes for creating awesome-tasting barbeque. Today, having gained a loyal and enthusiastic customer base, the company has gained a strong record of sales and continues to innovate and expand. BBQ Guru proudly manufactures its products in the USA.

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THE BBQ TIMES

JUNE 2014

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PAGE 20

THE BBQ TIMES

JUNE 2014

Victory Lane and Moonlight Smokers Rule at 34th annual Southaven Springfest By Skip Sawyer

APRIL 26, 2014 - Victory Lane took home the Grand Championship; their 3rd straight MBN sanctioned contest win in the Pro division. Moonlight Smokers* took Grand in the Challenger division; their 2nd straight MBN contests win. Victory Lane won with their Shoulder entry while Moonlight Smokers were carried to the top with their Ribs. In both the Pro and Challenger divisions this year it appears there is a new “sheriff in town” with both these teams starting the year very strong as they vie for the ultimate TOY award in 2014. Both of these teams can win in various categories. Victory won their ﬁrst contest in 2014 with their whole hog, while Moonlight won their ﬁrst with pulled pork. It should be no surprise that both these teams placed 2nd in their respective divisions for TOY – 2013. There were 18 Pro teams and 34 Challenger teams who participated. Competition was stiff as 5 of the top 10 Pro teams in 2013 were present. There were 7 Challenger teams from the top 10 in 2013 competing as well. A round of applause is in order for 10 Bones BBQ for taking 1st in Hog, and Natural Born Grillers claimed 1ST Ribs. In the Challenger division, Dang, She’s Swine BBQ won top honors in Pulled Pork. (* This just in, Moonlight Smokers also won their 3rd consecutive Challenger contest last week, May 3, in Greenwood, MS. with their Pulled Pork entry! This was a Challenger, only event.)

PRO COMPETITION WHOLE HOG: 1st place – 10 Bones BBQ 2nd place – Will-Be-Que 3rd place – Smoke Masters 4th place – Victory Lane SHOULDER: 1st place – Victory Lane 2nd place – Red Hot Smokers 3rd place – Boars Night Out 4th place – Serial Grillers RIBS: 1st place – Natural Born Grillers 2nd place – Serial Grillers 3rd place – 10 Bones BBQ 4th place – Smoke Masters

CHALLENGER DIVISION RIBS: 1st place – Moonlight Smokers 2nd place – Chancho Q 3rd place – Camo Cookers 4th place – Uncle Pookie and the Riblets

Pro Grand Champion Victory Lane BBQ

PULLED PORK: 1st place – Dang, She’s Swine BBQ 2nd place – Chancho Q 3rd place – Camo Cookers 4th place – Phat Chance

South Carolina Barbeque Association to celebrate their 10th Aniversary by Mike Horne

In early 2004 Lake High Jr. (current President of the SCBA) and Dr. Walter Rolindi were traveing home from an non-sactioned local Barbeque contest. Lake and Walter had been invited to the contest as judges and they found a couple more folks to help them. On the road home the conversation turned to the poor quality of judging they had experienced. It was obvious to the two that a lack of training was the biggest issue. Lake, who had been a certiﬁed wine judge for over 20 years, suggested to Walter that they start a Barbeque Association and teach people how to judge. Over the next several weeks they met and came up with a strategy of putting such an association together. Their goals were to Maintain

and promote the diversity of the four distinct styles of barbeque sauce in South Carolina, to develop a plan that would help local towns and citys get BBQ contest started, and develop a method for producing well-trained, qualiﬁed judges using a fair and well-thought-out judging process. In June 2004 three judging classes were held and on June 22, 2004 the South Carolina Barbeque Association (SCBA) was formed. That ﬁrst year over 250 judges joined the SCBA and as they say the rest is history. Today the Association has a membership of over 600 judges and sanctiones over 40 events each year. The SCBA continues to add more events every year and our judge’s ranks continue to grow. Thanks for your tireless efforts Lake and Walter and thanks to all of the

folks who have made the SCBA what it is today. HAPPY 10th ANIVERSERY South Carolina Barbeque Association. Find us on Facebook at SCbarbequeassociation or on our website at scbarbeque. com

Challenger Grand Champion Moonlight Smokers

PAGE 21

THE BBQ TIMES

JUNE 2014

The WhistleStop Festival & Rocket City BBQ May 2-3, 2014 • Huntsville, Alabama

Pig Time BBQ (Shown above) won grand champion at Whistle Stop Festival in Huntsville Alabama. 3 meats scored over 177 for a total score of over 702.

Grand Champion: Pig Time BBQ Reserve Champion: Smoke Me Silly 1. Pig Time BBQ 2. Smoke Me Silly 3. Bush League BBQ 4. The Specialists 5. Butts,bellies&buddiestoo 6. Rooters-n-tooters Tn 7. Fat, Drunk & Stupid 8. Jiggy Piggy 9. Swiggin Pig 10.Big Blue Que, Llc

OVERALL: 702.2400 11.House Of Q 682.7772 695.3484 12.Bean Bandits 681.0284 692.5260 13.High On The Hawg 680.4800 692.4684 14.South Pork 678.6968 688.5488 15.Neighbors Brewin’ & Quein’676.4912 688.4684 16.Baby Got Fatback 675.2912 686.1828 17.Old Plantation BBQ 674.1368 683.9200 18.Why You Grillin Me Dawg!?!673.0744 683.8740 19.Smoke On This 672.4684 683.3256 20.Smoke Of The Shoals 672.4228

3947 HOUSTON AVE MACON, GA 478-788-1900

891 GRAY HWY MACON, GA 478-743-5866

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

JUNE 2014

It’s A Potato Salad Party! honey dipped in tasty Southwestern lemon pepper spice. Go ahead and pimp out your potato salad... add some bling and all your side dishes will look like they’re ready to party! EAT, LAUGH, and BE Sauce-some my friends! ~ Famous Dave Anderson

POTATO SALAD

“Famous Dave” Anderson Columnist Founder, Famous Dave’s of America

BBQ season is upon us, I love stepping outside and being greeted with the sweet smoky aroma of the neighborhood grills and smokers. And with BBQ season comes numerous parties and celebrations, so I challenge you this year for your next gathering don’t dump nondescript mounds of white potato salad into bowls! Jump-start the fun with this killer mustardy, bacon potato salad by garnishing the glasses like a Bloody Mary. Serve with a celery stick and a stacked garnish of olives, pickles, and cherry tomatoes and rim the glass with

Serves a party of 12 3 lbs. Yukon gold potatoes 1-1/4 cup mayonnaise 1/2 cup sour cream 3 Tbsp. yellow mustard 2 tsp. dry mustard 1/3 cup Famous Dave’s BBQ Sauce 1 cup Famous Dave’s Spicy Pickle Juice 1 Tbsp. kosher salt 1/2 tsp. white pepper 1/4 tsp. cayenne pepper 1/2 cup sweet yellow onion, minced 1/2 cup celery, finely sliced 1/2 cup Famous Dave’s Spicy Pickles, finely diced 4 hard-boiled eggs, finely diced 1/4 cup pimentos, chopped 1/2 cup cooked hickory smoked bacon, chopped

Start your charcoal grill with a small amount of charcoal. Once hot, add an aluminum foil pouch with a few large hickory or oak chunks wrapped inside. Place potatoes in a large pot and cover with water. Add a couple teaspoons of kosher salt to the water and bring to a boil over high heat. Once boiling, reduce heat and simmer for 15 minutes or until potatoes become tender. Drain and cool in an ice bath until you can handle and remove skins. By this time, your grill and the chunks of wood should be smoking up a storm. Quarter potatoes and place on grill grate. Smoke for about 5 minutes. Remove and let cool. Dice into small chunks. In a large bowl, add mayo, sour cream, yellow mustard, dry mustard, BBQ sauce, pickle juice, kosher salt, white pepper, and cayenne pepper, and mix well. Next, add onion, celery, spicy pickles, diced eggs, pimentos, and bacon. Add potatoes to salad dressing ingredients to blend well. Best if held overnight. Fill each rimmed glass with potato salad and store in refrigerator until serving. Garnish with leafy celery hearts, sweet gherkin, an olive and a cherry tomato speared on a

big cocktail swizzle stick... or create your own fun festive garnish!

RIM OF GLASS SPICE

1/4 cup simple syrup 1/2 cup Famous Dave’s Rib Rub 1/4 cup lemon pepper 1/4 cup Baker’s Fine Sugar Place simple syrup in a shallow dish. In a second shallow dish, combine Rib Rub, lemon pepper, and sugar. Take serving cups and dip the rim in simple syrup and then into rib rub mixture. This recipe and more can be found in Famous Dave’s Barbecue Party Cookbook ©2013.

STUMP’S SMOKERS LLC. TM

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THE BBQ TIMES CLASSIFIEDS ALABAMA

built in water pan, locking casters, guru adapter... $1600! EMAIL: terrywsanford@gmail.com

petition Barbecue Grill Like New $4750 Obo. Located In Middleburg Florida 32068. Call Tom At 904 728 0875

to sell my j3 jambo pit, has dashfamily3@yahoo.com or the boiler door and is load- call 618 444 9492 ed with options. Has had a hand full of cooks on it. Always stored indoors , lo-

TEXAS

ARKANSAS

BIRMINGHAM - Catering / Competition trailer ready for your smoker or grill. 20’, 3 bay sink, hot water heater, 3 burner cooker w/ propane bottle, refrigerator, ss counter tops, lots of storage, 3 48” lights, elec plugs, 100’ water hose and reel, solid rubber ﬂoor, elec tongue jack, tongue storage box, 4 stabilizer jacks, .050 aluminum sides, elec breaks, barn door tailgate. $15,000 Call 205-365- 2465.

NORTH LITTLE ROCK - PRICE REDUCED Selling my 48 x 24 dual rack stick burner smoker, 20 x 26 fire box, 6 inch diameter exhaust stack, tuning plates installed for even heat distribution across cook chamber, brass clean out valve, weather proof dry storage box, cool touch handles on cook chamber & firebox , LP gas fish cooker, 13 inch tires & spare, grease fittings on wheel bearings, 1 7/8 trailer ball included, cooks & trailers very well, asking $1800.00, Contact:: Tony @ 501-681-6706 or panthermountainbbq@gmail. com

HUNTSVILLE - Backwoods “Fatboy”, 4 racks,

FLORIDA

MIDDLEBURG - Com-

MERRITT ISLAND Custom Built Trailer, walkin, 110v electric, Generator , as well as 10x10 pop-up, and 10x20 enclosure as posted $ 5,000 with generator and enclosures Call Don 321-2665400

ORLANDO -2004 34ft Forest River Work and Play, 14ft garage, good shape, $10,200 obo, email: bryan@bullrushBBQ.com CLERMONT - Stumps Gf223 For Sale: Works Great Just Looking To Upgrade. Located In $1,800 Obo. Contact Matt: 321947-7943.

GEORGIA JACKSON – Bubba Grill $2700 Excellent Condition 404-456-8525 DALTON - Got My R&o Cube With Cart For Sale. Paid $2300 will sell for $1800, never had a ﬁre lit in it. Similar to Backwoods Fatboy but built a whole lot better, it’s a vertical water smoker that is 100% welded and insulated with mineral wool insulation. This smoker comes standard with refrigerator latches, thermometer, 3 removable 20x20 cooking racks, stainless steel water pan, removable charcoal grate, ash pan, and heat deﬂector. Contact: Mitchell 706-980-7001 bmbedwell@gmail.com

CONROE - custom pit for sale in the Conroe, Tx. area, $20,000 OBO, serious inquires only please, contact Eddie at 936-443-9842

ILLINOIS BELLEVILLE -Rotisserie smoker/grill, stored indoors and has had limited use. Includes a smoke GARLAND - 600 gallon and warmer box, with an tank cooking surface 8 foot extra storage box. $3300. long 33 inch wide Ray 469 If you have any questions, please email Doug at 585 0390 $1800

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WHITTIER - Looking

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cated in western North Carolina please no tire kickers. Call me if you are interested Roger 828-736-1402

COMPETITION SEASONINGS, SAUCES AND INJECTION

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Tines are 304 stainless FDA USDA approved. Polypro non-slip grip Dish Washer safe. Pull Pork, Shred Chicken and even Steak if you want! Follow us on

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Congratulations

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D N A ! R N G O I P M A H C

JUNE 2014

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