Bq times august 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

“For the Folks That Want A Little Smoke In Their Life” VOLUME 6 • NUMBER 10 • AUGUST 2015

Breast Fest 2015 Taken One Slice At A Time By Audrey Evans Editor & Publisher

Lubbock, Texas – August 8, 2015 - The Fifth Annual Breast Fest Charity Cookoff was held in Lubbock, Texas at Buffalo Springs Lake. The IBCA (International BBQ Cookers Association) sanctioned event hosted 67 teams throughout the weekend to raise money for breast cancer. Over $25,000 was raised by Breast Fest which is put on by a non-proﬁt corporation called Ribbons of Love, Inc. and all proceeds of the contest stay local to support local cancer

patients who are battling this disease that effects millions of women each year. Over $10,000 was paid out at this event and was broken down for payouts ﬁrst through tenth place in each category. On Thursday evening, competitors or locals could participate in a cook class taught by top pitmasters in the country including: Jim Elser teaching Pork, Lance Moore teaching Brisket, Jeff Wyatt teaching Chicken and Matt Alexander teaching ribs. It was a top notch class with all the ﬁxings – and samplings – to help prepare competi-

Gene Pruett shows off his trophies after taking Grand Champion prizes for his team One Slice at a Time at the 2015 Breast Fest Cookoff. tors and mainly backyard cookers trying to take a step into competition BBQ. On Friday, a Kids Q competition was held on desserts along with a Chicken Breast cook and margaritas and awards followed turn-ins that evening. On Saturday, Competitors competed in beans, chicken, ribs, pork butt and brisket. After all competitions were done, an awards ceremony was held followed by performances by ﬁve local Texas Country Bands. Lance Moore and his daughter, Lexi, of West Texas Pitmasters show off their This year, Gene Pruett out of Granbury, trophies earned as Reserve Grand Champion in the 2015 Breast Fest Cookoff in Lubbock, Texas August 8, 2015. Photos Submitted

Texas, took his team One Slice at a Time, to the top, winning Grand Champion. Gene scored a second place pulled pork, ﬁfth place chicken, second in pork spare ribs and a third in brisket for his team. The Reserve Grand Champion winnings went home with Lance Moore, West Texas Pitmasters out of Plainview, Texas. Lance ﬁnished with a second place brisket, ninth place chicken and a fourth place pulled pork.

See Page 27 For More Photos from this great event.

INSIDE THIS EDITION:

Dillard Bluegrass & BBQ

Reader Submitted Photos

NEW

Ofﬁcial Publication of:

Pit Crew Grand Champion Page 10

Big Dick’s BBQ

Page 30

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

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THE BBQ TIMES

AUGUST 2015

Baddest BBQ on The Bone • Madeira Beach • June 20, 2015

Sweet Smoke Q (L-R: Jim Elser and Holly Harvard) takes home Grand Champion of the Madeira Beach, Florida Baddest BBQ on the Bone BBQ Competition.

Bull Rush Barbecue Co. , Pitmaster Bryan Mroczka and his parents Bob and Debbie Mroczka, win Reserve Champion in Madeira Beach, Florida.

First Place Winners from Baddest BBQ on the Bone in Madeira Beach, Florida June 20, 2015. 1.Pork, Good Buddies BBQ, Pitmasters Joel Vann and Bobby King 2.Brisket, Big Papaʼs Country Kitchen, Chief Pitmaster Dana Hillis 3.Ribs, Shanty Town BBQ, Chief Pitmaster Steven Waters

Inside This Edition: 32 Pages • AUGUST 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 LONNIE SMITH ......................................................PAGE 5 BRANDT HANEY......................................................PAGE 6 SOUTH CAROLINA BBQ ASSOCIATION..................PAGE 7 MATTHEW BOUGHER.............................................PAGE 9 GBA - TEAM OF THE YEAR ....................................PAGE 11 DESOTO SHRINE CLUB COOK................................PAGE 12 BBQ SMALL BUSINESS DIRECTORY........................PAGE 13 ROCKY MOUNTAIN BBQ SOCIETY...........................PAGE 16 CALENDAR OF EVENTS..........................................PAGE 18 LAURIE HILLBILLY BBQ.........................................PAGE 20 SHAWNEE, OK........................................................PAGE 22 SUBSCRIBE.............................................................PAGE 28 SMOKIN’ ON THE SUWANNEE...............................PAGE 29 READER SUBMITTED PHOTOS...............................PAGE 30 BBQ ITEMS FOR SALE............................................PAGE 31

OVERALL: Sweet Smoke Q 784.4666662 Bull Rush BBQ 781.3166663 Good Buddies BBQ 779.2166663 Swamp Boys 773.7166666 Awesome Q 773.2499997 Hot Wachulas 772.5833330 Team Unknown BBQ 768.8499998 Big Papa’s Country Kitchen 768.3333330 9. Wink’s Barbeque 766.7333330 10. Blitzkrieg BBQ 765.1333330 11. Big Daddy Q 765.0999998 12 . No Name BBQ 763.3666663 13. Shanty Town BBQ 762.5000000 14. Pit Pass BBQ 759.2166666 15. Boys In Blue BBQ 756.2500000 16. Whiskey Bent BBQ 754.6499998 17. Barn Goddess BBQ 750.1499997 18. Swampwater Boys 748.0333331 19. Southernstyle BBQ 747.2166665 20. Nice Racks 747.2166665 1. 2. 3. 4. 5. 6. 7. 8.

CHICKEN: 1. Big Papa’s Country Kitchen 197.1833332 2. Swamp Boys 196.9166666 3. Hot Wachulas 196.4999998 4. Big Daddy Q 196.4833332 5. Sweet Smoke Q 195.7999998 6. Bull Rush BBQ 195.7666666 7. Good Buddies BBQ 195.7500000 8. Pullin’ My Pork BBQ 195.5166666 9. Awesome Q 195.2666665 10. Wink’s Barbeque 195.0666665

RIBS: 1. Shanty Town BBQ 2. Team Unknown BBQ 3. Vandals BBQ 4. Sweet Smoke Q 5. Hot Wachulas 6. Nice Racks 7. Bull Rush BBQ 8. Good Buddies BBQ 9. Swamp Boys 10. Blitzkrieg BBQ

194.0833333 193.6166666 193.1333332 192.9166666 192.2000000 192.1499999 191.9666666 191.6999999 191.2666666 190.5000000

PORK: 1. Good Buddies BBQ 197.8999998 2. Sweet Smoke Q 197.1666666 3. Pit Pass BBQ 195.7666666 4. Wink’s Barbeque 195.5333332 5. Awesome Q 195.0500000 6. Boys In Blue BBQ 195.0499999 7. Bull Rush BBQ 194.3333333 8. Backyard Bro’s 192.6999999 9. Team Unknown BBQ 192.2500000 10. Sensory Overload BBQ191.9333332 BRISKET: 1. Big Papa’s Country Kitchen 199.2999998 2. Bull Rush BBQ 199.2499998 3. Hot Wachulas 199.0499998 4. Sweet Smoke Q 198.5833332 5. Barn Goddess BBQ 197.1999998 6. Awesome Q 195.9833332 7. Swamp Boys 195.7500000 8. Blitzkrieg BBQ 195.2666665 9. No Name BBQ 194.7499999 10.Good Buddies BBQ 193.8666666

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THE BBQ TIMES

AUGUST 2015

Why YOU... the reader... matter so much to The BBQ Times.

Audrey Evans

Editor & Publisher aevans@bqtimes.com First off, Congratulations to everyone who got their “bung” pulled to cook The Jack Daniels Invitational this year. Also to those who earned their way by winning seven grand championships or more, and those who were invited. This is a very prestigious event and I hope I am there to join with you all on the festivities for the weekend. Everyone knows Lynchburg is home to my favorite distillery. ••• Another month has come and gone and once again I sit down to write my column.

Unless you are a writer of some form your self, you really can’t understand what it’s like to have to just sit down and put something out. It’s even worse on a deadline, or if it is a monthly or weekly segment. I know I throw ideas around all month about what to write my column on and it seems like when I sit down to write it, it goes away. Sometimes, the ideas are just ﬂowing and I feel like I could write a book. It just depends what triggers your brain and starts ﬂowing. For a long while, I felt my columns were repetitive. I didn’t know what to write about, I didn’t know certain parts of the BBQ world enough to write on those things (or so I felt) and I wondered if people actually read them. Over time, I feel that not only my skills in writing and wording things has improved, but my general knowledge of what I do has grown and it begins to make things easier to put down. I often write things, asking for response from YOU, the reader. Sometimes, I get response and sometimes I don’t. That for sure makes you question, if someone is reading what you put so much thought and time into doing. The thing is YOU, The reader, are really the only one that matters. I have gotten some great response over the last couple of months on different things throughout the paper. I am working to improve on any suggestions folks might have had and can also see that a

lot of you are happy with the direction the paper is moving and what is going on in the world of BBQ as our coverage goes. The new website is up and rolling FINALLY, it seems as if I have been saying this forever. It’s a whole new process of learning for me, so please bear with me. I am going to be posting weekly updates on the website, and the classifieds page is up and going, if you haven’t already noticed it over the last month or two. I have set up this page for our readers to have a place to advertise and sell their USED BBQ equipment in one central location without having to use Facebook. I have noticed over the last year, a lot of things have changed with their operation and I really don’t see it as a good fit to accomplish what I am trying to do with this page. So, on the website, we cut out spam and you can look and search with a lot more ease for what you are looking for in an area close to you. So, as I said before, you, the readers are the ones who matter. People don’t realize the significance of subscribing to a publication like this. Subscribing to this publication is in a lot of ways, your way of supporting this publication. Subscriptions are one way I manage to pay the bills and be able to fund this project each month. Without being a large corporation, the money doesn’t flow as freely. We have seen some, that couldn’t even flow in

stump don’t build no junk!

this market as a large corporation jumping in. So to all of you who support the paper and subscribe to the paper, thank you! You are the ones who make this dream a reality for me. If you know your buddy enjoys the paper, but doesn’t subscribe, give them a nudge. If you know someone who enjoys BBQ and competitions, tell them about the paper. They may not be aware such thing is out there. We can mail to any states in the US and it’s only $20 a year. There is also a free 3-month option for anyone who has never received the paper. If they are new to the sport or new to the paper, ask them to check it out. Another way you, the reader may not realize that you matter is online & through social media. One of the other factors I have found with Facebook is they are only allowing your post to go to certain places. Especially when you are a business. They want you to pay for them to get your readers your post. I have had folks ask me why they couldn’t see mine or The BBQ Times post any longer, go to our page and make sure the following tab is clicked. If this is not, you aren’t going to see my post. If you see a post made by us that interest you, please like it or SHARE it. If you share with your friends, they can see our post and will show it, unlike when I post it. I need

See Audrey Page 13.

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THE BBQ TIMES

Barbeque - It’s truly a way of Life

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com We started cooking BBQ way before we ever started competing in this great sport and have had time recently to look back at the way we were raised and what led us down the path we have taken.

Editor & Publisher Audrey A. Evans Contact us at 478-218-2333 or aevans@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. Emailed photos need to be in JPEG, TIFF or PDF formats, preferably 300 DPI resolution. All articles are due by the 1st of the month they are being submitted to run in. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

POSTMASTER:

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

My mom became ill recently and she was stricken with a vicious cancer that took her from us quickly. Losing your mom is just hard but the prayers and thoughts from so many people have helped so much. I am overwhelmed with the responses of so many good people. Friends have offered to come and be close to lend a shoulder or hug or anything they can do. I want to thank you all. We plan a trip every year to go cook somewhere we have never been and had planned a trip to Mcminnville Tennessee for the Smokin in Mcminnville event. With my mom becoming ill we were cancelling our plans so we could stay and take care of her.The morning she passed away we got a call from my cousin in Mcminnville with the news that his wife had passed away the same time and we were devastated. We decided at the last minute we were going to take our trip so we could be with my cousin and family and we all met and cooked a contest together. I grew up in Mcminnville and getting back to my roots and family turned out to be a relly good move. Thank you Janet for making all this happen. My cousin Kendall and his son Grayson stayed right by my side all weekend and being with family helped us all through this difﬁcult time. We all grew up on my grandmothers little farm and my cousins, Anthony and Anita built a beautiful home with a view of three different mountains that is just breathtaking. I spent several mornings drinking coffee and looking out at the awesome scenery breathing the fresh mountain air and looking out at my grandparents old homplace. The memories of growing up here and the oppurtunity to look back and smile at the history of this place really gave me some peace of mind. We set up at the civic center for the contest 100 feet from where I played ball as a kid. The cousins and friends that came by to visit and help, was amazing. We set up next to T N T Barbecue who happened to be 2 locals Terry Nunnely and his son Terry that I have known for a long time. These guys are truly hooked on competitive BBQ and it was fun talking about how we all got into competition cooking. It all goes back to the love and passion for smoking grilling and feeding people. It was fun to run into teams from all over Tennessee, Alabama, Illinois, and this whole region. We got a couple of good calls and a top 10 ﬁnish; and of course we wanted to win, but you cant win them all. We packed up and went back to Anthony’s house and had invited everyone to come by on Sunday for a steak dinner. We sat up Saturday night and told stories and laughed a lot. We brought my

grandson Koda, with us who is on crutches recovering from foot surgery. Grayson and some friends told him they would take him riding on the mountain in the morning. Koda loaded up in an old Dodge Ram Charger with a Jeep and a Toyota and they headed to the mountains. Anthony and I set up for a dinner on the ground, behind his house. I had the time of my life cooking wings and steaks and feeding a whole bunch of family and friends. Everyone had a great time and I swear at least a million pictures were taken. We have decided the Mcminnville contest will become a yearly event and next year we will have the Second an-

AUGUST 2015

nual Mayﬁeld Hillis cooking on the ground event. Cooking with my family and friends was truly good therapy for us all. Our trip is still going with a couple days in Gatlinburg, a stop back thru Mcminnville and a contest in Atlanta. My grandson has had an adventure on this trip. He got to shoot skeet, targets, riﬂes and all sorts of cool stuff. This has been a good trip and hanging with family and friends and enjoying us all cooking together has been truly awesome. Thank you everyone for the calls and thoughts and prayers and keep on smokin. See yall at a contest soon. Dana ”Big Papa” Hillis

Living the life of the Wealthy

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

One of the greatest blessings that goes along with Pro BBQ is all the time I have to drive to, and from, contests. Over the last year and a half, I have put on more than 50,000 miles and I have enjoyed every one of them. For me, all that time in the truck, is precious. I tune in Christian radio, or listen to my CDs and get into prayer, praise and worship. One of my all-time favorite songs is by Mercyme, “I can only imagine”. Everytime I hear it, I think about the moment when I will be standing in front of God.... the CREATOR GOD. Here is a verse that really hits me: To be surrounded by your glory What will my heart feel

Will I dance for you Jesus Or In awe of you be still Will I stand in your presence Or to my knees will I fall Will I sing hallelujah Will I be able to speak at all I can only imagine, yeah, I can only imagine Yesterday afternoon, the wife and I were just enjoying a nice afternoon at the house. BBQd some steaks for a late lunch and were just hanging out. Caroline snapped the photo below. And as I reﬂected on it later in the evening, I thought, I could NEVER have imagined my life the way it is RIGHT NOW! I never could have imagined the peace, joy, calm, comfort, secure, happy, fun, engaged, connected, evangelical life I’m living 365/24/7. Caroline loves me more than I could ever deserve and I feel it everyday. Our furry babies give me indescribable love, I have my own BBQ business that I love and I get to hang out with the most amazing people on the Pro BBQ tour 25-30 weekends a year.

See Jeff Page 13.

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it’s all about the venison!

Lonnie Smith Pitmaster Bubba Grills

Chapter 6 Venison “Deer Meat” In 1963 my father went to work on Robins Air force base in Warner Robins Ga. One of the first families to befriend our family were the Moore’s. Andy and his wife Helen had several children about the same age as my sister and I, so we often spent the weekends doing something in the outdoors as a group. Well one summer Andy was having a problem getting his lawn mower to run so he loaded it up and carried it to the repair shop. After a week or so the repair man called and informed Andy his push mower had been repaired. So on Saturday Andy picked the mower up from the shop and went home to cut the family yard. The mower would start just fine but after you pushed it about 10 feet or so the motor would die. So back to the lawn mower shop he went hauling the mower in the back of his truck. The following Tuesday the repairman called again to informed Andy the mower was now ready and the issue had been identified. That afternoon after work Andy went to pick the mower up from the shop, well just to be sure, Andy cranked the mower and cut several paths of grass in front of the lawn mower repair shop. Convinced that the problem was solved, back home he went to cut the over grown grass. Back at the house he unloaded the mower and it cranked on the first pull and after pushing the mower for only a few steps it went dead again. Each time he would crank the mower and push it a short distance the motor would die for no apperant reason. So after several tries at cutting the grass, back to the repair shop he went with the malfunctioning mower in tow. In just a matter of a few minutes the repair man proclaimed that he had found the problem this time. Still at the shop Andy cranked the suspect mower and cut grass for almost 20 minutes to ensure that the mower was

truly working properly. By now Andy had cut most of the grass at the repair shop so he went ahead and finished cutting the portion out by the road, he didn’t want to leave the grass at the repair shop looking bad. He loaded the mower still running and tied in the back of the truck. After the drive back to the house Andy unloaded the mower and started to cut the grass again. Well you guessed it after only 30 or 40 feet the mower went dead again. So Andy loaded the mower in the truck and drove several miles to the occmuleggee river bridge, unloaded the mower in the middle of the road pulled the rope and started the mower on the first pull. With the mower running in the middle of the road he reached behind the seat of his truck and pulled out his 30-06 deer rifle, with careful aim he shot the mower three times, and when I ask why he shot it three times his replied “it took three shots to kill the aggregating thing”. As the mower died Andy picked it up and tossed it over the edge of the bridge and into the river 50 feet below. We never did figure out what was wrong with that lawn mower and to this day Andy hires someone to cut his grass. Andy was just one of the many family friends that I grew up around. Depending on what time of the year it was we were always getting ready for hunting or fishing season. We spent countless day in the woods or on the lake together. One of the benefits of deer hunting was a source of really good lean meat as table fair through out the year. I understand that many people really don’t care much for white tail deer meat. I propose that how the meat is process and cared for, prior to reaching the table is just as important as how the vinason is cooked. Growing up it was not uncommon during hunting season to see a proud hunter driving around with a nice buck in the back of his truck. The hunter would travel from one house to another showing his friends the trophy. Well all of that is good and fine but those hours spent in the Georgia autum sun probably did nothing for the taste of the meat used for meals in the future. After hauling the deer around for several hours in the truck the animal would be carried to a local processing plant were it may hang for several more days prior to being processed. I am not going to tell you that all of this is wrong, but I do believ that how the animal is managed from te time it is taken until it reaches the freezer is a big part of how the the end result of a venison dinner will taste. Over the years I have been lucky enough to kill a nice buck or two and those deer went for the neighborhood ride in the back of my truck allowing me to share my throphy with my family and friends. But

that meat form a large buck was handled and processed differently than the meat from a nice doe that was taken for the purpose of table fair. My dad put it very clearly one afternoon as we were checking his herd of cows. He said “ If I wanted a nice beef on Beef to eat, I would not go out and butcher that old bull, I would chose one on those prime yearlings for processing” It is the same way will white tail deer, a nice buck is fun to kill but a large doe makes better eating. There are several things that I believe make venison meat better to eat and improves the taste no matter how the meat is cooked, take a second and read through my thoughts and then we will get to some really good venison reciepies. a) The amount of time from when the animal is taken until it is cut up and being cooled is very important, especially if the ambient temperature are warmer than normal. On a cool day you may have several hours before you clean the deer but on those warm sunny days I always try to clean any deer I have killed with in two hours of the time it is taken. b) I hang and skin my deer prior to field dressing the animal. If a deer is skinned prior to field dressing it eliminates the chance of animal hair getting to the inside surface of the animal. c) When cutting the skinned and field dressed deer into pieces I first remove the shoulders from the deer. I then remove the tender loins from the inside on the back bone, spin the deer around and remove the back straps from the vertabra along the back bone. Separate the hang carcass just in front of the hams so the carcass maybe discarded. With just the two hams remaining I separate the hams at the pelvic ball joint and throw the saddle block in the scrap. When I’m through cleaning any deer there is two shoulders, two hams, two tender loins and two back straps. d) I place the eight pieces of meat from the cleaned deer in a cooler and completely

cover the meat with ice. Some people like to hang meat for a length of time before processing well I may keep the deer in a cooler on ice for up to five days. e) Each day I will drain the bloody water from the cooler and replace the void with fresh ice this process will completely change the color of the meat from a dark blood red to a nice light pink. After the five days on ice we would process the deer ourselves. Complete with white butcher paper and rubber stamps for labels. Venison is very lean and contains very little fat, we always chose not to add fat to our meat that was going in the freezer this seems to help the meat keep for an expended length of time in the freezer. It was not uncommon for my family to eat deer several times a week, from country fried cubed steak , to backstrap finger wrapped in bacon there was always a delightful way to cook venison. Below are several of my favorite venison recipies. Look them up, and maybe I will share my version of a few next month. Fried cubed venison steak Ground deer vegetable soup Deer shoulder stew Ground deer silver turtles Backstrap finger wrapped in bacon Ground Deer and potatoes in the oven Cubed deer steak on the grill.

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THE BBQ TIMES

AUGUST 2015

Cheers to Wine

Brandt Haney

Pitmaster Backyard BBQ Studs Growing up my family would move just about every three years. Like clock work we would celebrate Christmas and then pack up all the holiday decorations as well as our rooms and the rest of our house and head out to a new home that tended to be in a different state. There were a lot of things I may have missed growing up with so many moves, but I learned a great deal about people and how different parts of the country prefer things a different way. Food was a big one. As we occasionally migrated from place to place we found some preferred

Coke, some preferred Pepsi, some preferred RC cola, shoot, some just called everything POP. A favorite of mine was a local beverage out of Salisbury NC called Cheerwine. Cheerwine is an original cherry ﬂavored soda that used to be limited in its distribution. So much so that we would bring it back by the cases when we would visit with our relatives near Charlotte. It was a riot when I tried to share it with my friends. I would get a funny look from them and they would ask why my parents let me drink wine. After a little chuckle I would tell them it was soda, pour a cup to share and inevitably my friends would be hooked. What could be better than a crisp cold glass of Cheerwine when you are a kid? How about homemade Cheerwine ice-cream in the heat of summer. Cheerwine ice cream was a classic treat for us growing up. Smooth and creamy with a little cherry bite to it. Man, it was a fantastic treat, and because we had only a limited supply it was a true treat. This summer I had the luxury...er...happy occasion...er...opportunity to send both of my kids up to my mother’s house in North Carolina for a week long visit. Each night we would call and check in, ﬁnd out how the day went, and say good night. Each night was the same general response of we

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went here or there and did this or that, but towards the end of the week we received a much more up beat response than usual. This particular evening the ﬁrst thing that we heard from our kids was “OMG, Grammy made us Cheerwine ice cream today and is was sooooo amazing! Dad, you have got to make that when we get back.” The response was reiterated time and time again the following weeks and while my kids do enjoy Cheerwine, it is the ice cream version that they have become hooked on having. So being the dog days of summer and with school at its start, I thought I would take the time to locate a bottle of Cheerwine and relive some of my past summer joys. Lucky for me my Mom popped in for a visit and she carried with her a case of the ﬁne nectar. I pulled out our handy ice cream maker and the salt for it. My daughter came into the kitchen and asked what I was doing so I let her in on the surprise. After I was able to regain my hearing from all of the squealing that went on, I asked if she would like to help. Dumb question. I had my daughter gather everything together and get it ready for mixing. The cream, sugar, vanilla, Cheerwine, etc. Once we had all the ingredients in order we began combining the items one by one. First we chopped up the jar of Maraschino Cherries and reserved the liquid. Next we poured a couple of cans of evaporated milk into the mixing bowl with

sugar and stirred until the sugar was dissolved. We next added the last two cans of evaporated milk, the cherries and juice, a can of sweetened condensed milk, a tablespoon of pure vanilla extract, 16 ounces of heavy whipping cream, and three cans of Cheerwine. My daughter mixed it well and into the ice cream maker it went. Half an hour or so later we had ﬁve glorious quarts of home made ice cream. Ten minutes after that, we had two quarts. I do love the end of summer.

CHEERWINE ICE CREAM 1 Jar Maraschino Cherries, chopped fine and juice reserved 1 Cup sugar 4 Large cans of evaporated milk 1 16oz carton of heavy whipping cream 1 Can sweetened condensed milk 3 Cans of Cheerwine soda (36oz) 1 Tablespoon pure vanilla extract The key to this recipe is to make sure all the ingredients are cold before mixing. We placed everything in the refrigerator for a few hours. Mix a couple of cans of the evaporated milk with the sugar to dissolve it. Once that is done put all the ingredients in as you see fit. Mix well and put in the ice cream maker of your choice. It makes 5 quarts.

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THE BBQ TIMES

AUGUST 2015

South Carolina Barbecue Association Mighty Moo Festival • Cowpens, South Carolina

What happened to spring? Just a few weeks ago we were reporting on the cold rainy weather at some events and now June 19 & 20 in Cowpens, SC we had temperatures well into the 90’s. Regardless, what an event that celebrates the history of a town with so much to celebrate. The Mighty-Moo Festival as it is called celebrates the service of the men and women who sailed aboard the two different battleships

named after the town and nearby Revolutionary War Battlefield. These battleships were nicknamed the Might-Moo’s. Regardless of the heat, eighteen teams fired up their cookers and cooked some of the finest butts, ribs, and chicken wings around.

Left: Second place Butts was Pimp My Pig Pitmaster, Dean Price. Third place Butts was Up In Smoke with Pitmaster, Brian Teigue.

First place Ribs and Butts went to Backwoods Bar-B-Que Pitmaster, Gene Culbertson.

Second place Ribs went to Tail Gater Hater Pitmaster, Gelenn Lee.

Winning the wings throw-down was Ultimate Tailgaters Pitmaster, Chris Fulmer.

Third place Ribs was All Smoked Up Pitmaster, Gary Taylor.

All Fired Up Grand Champions Fired Up Smokers, Grand Champions of the Chesapeake Jubilee Competition on May 16, 2015 in Chesapeake, Virginia. The team from left to right is Greg Stallings, Donna Woodard, and Fred Woodard.

Reader Submitted: By Fred Woodard

$20,000

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THE BBQ TIMES

AUGUST 2015

Fire Dancer BBQ Wins Smokin’ on Route 66 Third annual Smokin’ on Route 66 Festival hosted by the Miami Elks Lodge #1320. Proceeds from the event support the local Backpack Program providing food to children in need throughout the community. The public enjoyed helicopter rides, a car and motorcycle show, horse rides and lots of vendors in the pavilion selling their wares, and of course some delicious barbecue. Teams traveled from all over the region to compete. While this was a relatively small contest, there were some big players including reigning Champions Caveman Cuisine, Fire Dancer BBQ, Buffalos BBQ, and last weekend’s Shawnee Hot Pursuit GC Okie Q. Teams set up at the Miami Fairgrounds on Friday night. Some went straight to work while others spent the eveSmokinʼ on Route 66 Grand Champion Fire ning sharing pizza and each other’s Dancer BBQ Pitmaster Eric Lee. company. The weather cooper-

By Kelly Pike Oklahoma BBQ Society

The next summer stop on the OKBS TOY contest schedule found us at the

a continental breakfast by the Elks Lodge. Contest organizer Shelly Brewer and the KCBS Representatives Ralph & Karen Wil- Miami Elks Lodge hope more teams can liams always run a smooth contest and this join them next year for an event that not only celebrates The Mother Road, but also one was no different. After all the scores were tallied Eric Lee ensures children in the Miami community of Fire Dancer BBQ took Grand Champion. don’t go hungry. So come get your kicks He placed Third in Chicken, 7th in Ribs, 7th on Route 66! Next stop for the OKBS Team of the Year in Pork and 4th in Brisket. Reserve Grand Champion was Dirt Road BBQ placing 1st Contest Tour? CASA Grab, Root & Growl in Ribs, 5th in Chicken, 4th in Pork and August 8th & 9th in Woodward, Oklahoma. 6th in Brisket. First place in Chicken was See you there! claimed by Indian Territory Smoke, ﬁrst in Pork was awarded to Skinny’s BBQ, and Three Hog Night Smokers took ﬁrst place in Brisket. Top Ten were: Fire Dancer BBQ, Dirt Road BBQ, Caveman Cuisine, Buffalos BBQ, Three Hog Night Smokers, Naughty Nurses BBQ, OkieQ, Skinny’s BBQ, MooChewSooey, and Inated considering it is still July in Oklahoma. dian Territory Smoke. For this relatively new Temperatures even dipped into the upper sixties Friday night allowing everyone to contest, the Smokin’ on enjoy the Second full moon of the month. Route 66 Festival has Smokinʼ on Route 66 Reserve Grand Champion Dirt Saturday morning the teams were treated to something for everyone. Road BBQ Pitmasters Ryan and Karen Murphy.

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THE BBQ TIMES

AUGUST 2015

Cold Beer + Hot Pizza = Great Time

Matthew Bougher Columnist Beer & BBQ

One of the few things that many people never dream of cooking on a smoker is a pizza. I grew up in New Jersey and worked delivering pizzas for small family owned Pie Shops as we called them. The Tomato Pie AKA pizza is a point of contention that can split a family in the North East. So I do have a little experience cooking pizza and throwing a pie. This being said I have rolled pie dough that are comparable to any hand tossed pie. Please don’t let this hold you back. I will go ahead and put forth a major disclaimer. I do not make my own pizza dough. Locally in Florida we have a grocery chain that sells great dough but you can approach any local pizza shop and I am sure that they would be willing to sell them to you at a low cost. Knowing that I had access to pizza dough and the skill to set it up I had to conquer cooking it on my smoker. I will lay out some simple steps to prep for great pizza on indirect ﬁre. Never fear to equal the pizza is a couple of great beers, which is right; this article is a double feature since I know that not everyone likes the same type of pizza or beer.

Matthew dough.

Bougher

making

First we will setup a very traditional pizza, the Margheita Pizza. This pizza is made from some very traditional ingredients. Once your dough is spread out to the size you want, place it on pizza pan coated in light olive oil. I always spread a very thin layer of pizza sauce but this is up to you. Next I place some freshly sliced garlic, fresh sliced tomatoes, torn fresh mozzarella and fresh basil on top of the pie. This pie goes on the pit and cooks until golden brown. I use a charcoal/peach wood to get a great smoke note while not changing the ﬂavor proﬁle of the pizza. You cannot get your pit hot enough, just manage the time and crust. I ran mine at 475 and it took about 20 minutes with a couple of rotations to get a great looking pie. Please remember that fresh mozzarella gives off a lot of extra moisture so your crust will be a little doughier than other pizzas. To pair this pizza with a beer is all too easy so I sought out something unique. Through the great help of the workers at a local beer supplier I found a perfect pairing, Boulevard Brewing Company’s Tank 7 Farmhouse Ale from their Boulevard Smokestack Series. Boulevard Brewing Company is out of the

barbeque Mecca of Kansas City, Missouri. Farmhouse ale is brewed in the winter so that it will be ready for the summer. These beers usually are flavored with this in mind and many will add summer notes. This ale has a great citrus note that will cut through thickness of the mozzarella and basil. As usual do not over chill this ale and serve it in a beer cold/clean glass. For the second pizza, and I always try to offer a meat pizza, I made a Smoked Chicken BBQ Pizza. Once you stretch your dough and place it on your pizza pan spray it with olive oil to stop it from shrinking. Next I add a light base of pizza sauce. On top of this I add my first base coat of a BBQ sauce. To stand up to the flavors I was adding I went pizza with a strong sauce that brought the sweet heat, Uncle Kenny’s Original BBQ Sauce.

This gave the pizza a great BBQ flavor base without faking any smoke flavor. I added chicken breast that was rubbed and smoked off while the grill was heating up. On top of this I mixed mozzarella and provolone cheese. I prefer provolone, but you can use any heaver cheese on this pizza. Top the pizza with a thin drizzle of your BBQ sauce again, (this is why it has to be a good sauce, you cannot drizzle a cheap sauce). Smoke the pie off again at a high heat until you see that golden crust color. I paired this with a great heavy stout beer. For those not familiar with stouts, this is the beer you drink that on Saint Patrick’s Day that is darker than coffee. A stout is a flavor forward beer and that is why it was the only choice to stand up to something as flavor forward as a pizza like a smoked chicken pie. I choose, once again, with help a great beer out of Oregon, Rogue’s Mocha Porter. This

very rich porter has a great deep clean stout flavor. Once you get past this you begin to pick up the depth of this beer and realize that there is a hidden mocha note that hits you. This beer is a little different to the Pale Ales that I have suggested in the past for their ability to stand up to a strong flavor complements the flavor of the pizza as opposed to contrasting it. Have some fun testing recipes and remember pizza is meant to be fun. As always, Take a Minute to Look at the World Through the Bottom of a Drinking Glass.

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THE BBQ TIMES

OLD SOUTHERN’S CORN FRITTER HUSH PUPPIES

You can make them hush puppy style or like a ﬂat pancake fritter. Dust them with powdered sugar, splash them with pure maple syrup, roll them in cinnamon sugar, or dunk them in fresh homemade applesauce...it’s all good. Folks you absolutely have to try these! This recipe delightfully serves a party of 4.

OLD SOUTHERN’S CORN FRITTER HUSH PUPPIES

“Famous Dave” Anderson Pitmaster /Founder Famous Dave’s of America

Having grown up in the heartland of America, I’ve always believed that one of the best things about summer is the abundant harvest of delicious, mouth-watering, sweet corn. During the summer, its time for backyard picnics, celebrations, and parities. Friends and family getting together for a backyard barbecue complete with good music and mess of ribs slow smoked over some applewood. For me there isn’t a better side dish for an old fashioned backyard get together than a heaping pile of corn fritters made with the sweet succulent kernels freshly cut from the cob.

1/2 cup conrmeal 1/2 cup stone-ground cornmeal 1/2 cup all purpose flour 1/2 cup Jiffy Yellow Cake Mix 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 teaspoons baking powder 2 tablespoons sugar 1 egg 1 cup whole milk 1 cups of fresh sweet corn kernels 2 tablespoons melted butter peanut oil for deep frying In a large bowl, combine cornmeals, flour, cake mix, salt, cayenne, and baking powder in a mixing bowl. In another bowl, whisk egg and sugar until sugar is dissolved. Add milk and combine. Add the milk mixture, sweet corn, and melted butter to the flour mixture and mix. Cover bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes.

See Hush Puppies Page 13.

Georgia Barbecue Association Notes from the Vice - President

A new BBQ season is upon us ...

Jim Sewell, Vice President Georgia Barbecue Association

The Georgia Barbecue Association (GBA) wrapped up the 2014-2015 competition season with its annual Team of the Year Banquet on August 1. The banquet was held at the Healy Point Country Club in Macon. The banquet is a time when the GBA Family – teams, judges, reps & ofﬁcial – come together in a social setting. The GBA Board of Directors provided the banquet free to all GBA members. We want to thank our banquet sponsors: Stumps Smokers, the Ofﬁcial Grill Sponsor of the GBA; Bubba Grills; The BBQ Times; Sweet Swine O Mine; Georgia Farm Bureau and Victory Lane BBQ. Congratulations to Brad Sweet, pitmaster of 92 BBQ/Assassin Smokers, on winning the A.K. Saville Team of the Year sponsored by Stumps Smokers. Brad also came close to a clean sweep of the individual category Team of the Year awards by winning the Ribs & Pulled Pork categories and tying with Kerry Sparks of LawDawg BBQ for the tops in the Loin category.

Just Blowing Smoke was the runner-up in the overall Team of the Year standings. LawDawg BBQ came in third with Bubba Grills taking 4th place and Fiddlers BBQ rounding out the top five. These five teams will receive an invitation to the Sonny’s Smokin’ Showdown in January, 2016. The GBA also recognizes the Judge of the Year at the banquet and this year there were two very worthy recipients. Patti Harper and Scotty Lawson were selected as Judges of the Year by the GBA contest reps. September brings about a new competition season. The season will open on September 25-26 in Griffin with the Doc Holiday BBQ Championship. The GBA State Championship will be held at the Deep Roots Festival in Milledgeville on October 23-24. The contest will offer an $11,000 total payout. The GBA made a big change for the TOTY points chase for 2015-2016. In the past, the GBA has only had one double Team of the Year (TOTY) points contest. This year, the GBA decided to have three double TOTY points contests. One will be in the northern part of the state, one in middle GA and one in south GA. The double points contests

See GBA Page 13.

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PAGE 11

THE BBQ TIMES

AUGUST 2015

92 BBQ / Assassin Smokers Wins GBA Team of the Year By Jim Sewell Vice - President

The Georgia Barbecue Association (GBA) held its second annual Team of Year Banquet at Healy Point Country Club in Macon on August 1. The GBA Board of Directors hosts the banquet and GBA members attend at no cost. The evening begins with a social hour followed by the banquet and awards ceremony. The evening concludes with more social time and dancing to music provided by a DJ. The Association honors the Top 20 teams in the season long points race. Teams earn points during the season for a Top 10 finish (10 points for 1st, 9 points for Second, etc), participation points and bonus points for a Grand or Reserve Grand Championship. Team finishing 11th thru 20th receive banners. Teams finishing Second thru 10th receive a banner and a cash award. The A.K. Saville Team of the Year receives a banner, a cash award and a smoker from Stumps Smokers, the official Grill Sponsor of the GBA. The Top 5 teams in each of the three categories are also recognized with banners. In addition to the Team of the Year cooker, Stumps Smokers also donated a MiniStumpster with a custom built cart and

PartyQ for a silent auction. The proceeds from the silent auction is added to the purse for the 2015-2016 Team of the Year awards. Other banquet sponsors were Bubba Grills, The BBQ Times, Sweet Swine O Mine, Georgia Farm Bureau and Victory Lane BBQ. Thank you to all our fine sponsors for their support of the GBA. The GBA also recognizes its Judge of the Year at the annual banquet. The award is voted on by the contest reps. Criteria for the award not only looks at judging ability but also the person’s willingness to assist the reps on contest day, mentoring new judges and being a good ambassador for the GBA. This year, there were two very deserving judges selected. Patti Harper and Scotty Lawson were honored as Judges of the Year for 2014-2015. Brad Sweet, Pitmaster of 92 BBQ/Assassin Smokers won the A.K. Saville Team of the Year award. The team came out of the gate fast, winning back to back Grand Championships in the first two contests of the season. For the year, 92 BBQ/Assassin Smokers won 3 Grands, 3 Reserve Grands and accumulated 11 first place awards. The runner-up was Robin Bowles of Just Blowing Smoke with 2 Grands, 6 Reserve Grands and 6 first place finishes. In third

2014-2015 A.K. Saville Team of the Year - 92 BBQ / Assassin Smokers

place was LawDawg BBQ, Kerry Sparks pitmaster, who won 1 Grand, 2 Reserve Grands and had 4 category wins. Fourth place went to Lonnie Smith of Bubba Grills who tallied 2 Grands, 2 Reserve Grands and 5 ﬁrst place ﬁnishes. Rounding out the

Top 5 was Fiddlers BBQ, pitmaster Harvey Wills, with 1 Grand, 1 Reserve and 4 ﬁrst place awards. These ﬁve teams will also receive an invitation to represent the GBA at the Sonny’s Smokin’ Shootout in January.

See More Photos on Page 26.

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THE BBQ TIMES

AUGUST 2015

Desoto Shrine Club 7th Annual 2015 BBQ Cook Off

Hernando, Mississippi • June 19 - 20, 2015 • KCBS

Hilltop Hoggers

Grand Champions, Smoke Me Silly (Right) Robert Vanderpipe and Lex Vanegas and Reserve Champions, South Pork (Left) Scott and Suzanne Burton OVERALL: 1. Smoke Me Silly 704.5600 2. South Pork 703.9772 3. Victory Lane BBQ 699.3716 4. Bush League BBQ 696.5260 5. Bayou Boogie BBQ 695.3600 6. The Specialists 689.0512 7. Hotty Totty BBQ Crew 687.9428 8. Bar-b-q 101 685.0512 9. Butts A Blaze 685.0400 10. 901q 683.3832

11. Jobeaz Blazin’ Butts And Wings 679.8972 12. Heavenly Manna BBQ 675.9312 13. Pork Avenue 674.1712 14. Kokomo Q 674.1372 15.Cuz’s Custom Cooking 672.9940 16. Redneck Roasters 668.9940 17. Hogglegg Smokers 665.5540 18. Hilltop Hoggers 663.3484 19. Security Smokers 661.6228 20. Misﬁts Of Smoke 661.5768

Bayou Boogie BBQ

Victory Lane BBQ

CHICKEN: 1. Bush League BBQ 180.0000 2. Smoke Me Silly 178.8572 3. South Pork 177.7028 4. Heavenly Manna BBQ 177.1428 5. 901q 176.0116 6. Pork Avenue 174.2628 7. Bar-b-q 101 173.1428 8. Bayou Boogie BBQ 173.1200 9. Victory Lane BBQ 173.1200 10.Cuz’s Custom Cooking 173.1084 PORK RIBS: 1. South Pork 180.0000 2. Victory Lane BBQ 176.5716 3. Hotty Totty BBQ Crew 176.0000 4. Bayou Boogie BBQ 175.4172 5. Jobeaz Blazin’ Butts And Wings 175.4172 6. The Specialists 175.4056 7. 901q 174.2744 8. Security Smokers 173.1544 9. Bush League BBQ 173.1316 10.Smoke Me Silly 173.1200

Photos by Jimmy Wagner Submitted by Suzanne Burton

PORK: 1. Victory Lane BBQ 178.8572 2. Smoke Me Silly 178.2972 3. Hilltop Hoggers 177.7028 4. South Pork 175.4172 5. B3 & J BBQ 172.5600 6. Bar-b-q 101 171.9656 7. Kokomo Q 171.9656 8. Butts A Blaze 171.9656 9. Bush League BBQ 171.4172 10.Hogglegg Smokers 170.8228 BRISKET: 1. Bayou Boogie BBQ 178.8572 2. Hotty Totty BBQ Crew 177.7028 3. Butts A Blaze 176.0000 4. Smoke Me Silly 174.2856 5. The Specialists 174.2628 6. Bush League BBQ 171.9772 7. Kokomo Q 171.9772 8. Hogglegg Smokers 171.9656 9. South Pork 170.8572 10. Cuz’s Custom Cooking 170.8228

PAGE 13

AUDREY From Page 3 need you to help me get The BBQ Times out there online. With all of our new improvements, I need people to know what we offer and if you support the BBQ Times, it often means more to your friends if you say or show it, than it would me. I have also been told that you, the readers, want to see more photos of events you attend. In your area, or your association etc. I need more coverage of associations, contacts around the US and ways to get photos from competitions, I can’t attend. I have to face it; I cannot be ﬁve different places in ﬁve different states in one weekend. In the early days of only covering the Southeast, folks knew it was possible for to show up at two or three contest in a single weekend. I would make my rounds and be sure I got everywhere. I still do that here, but reality is you can’t do that all over the entire USA. I have come up with two ways to take care of this, as it is another way and direction I am trying to take The BBQ Times. One: Tell, Tell, And Tell. Tell your friends, tell your association, tell your competitors. The more folks from your association who want to see the paper, the more you may push your association to take the

AUGUST 2015

THE BBQ TIMES

photos and even send them in to the paper. It gets them more coverage and you get to get your picture in the paper from your big moment. That is what it is all about, right?? If your association wants, or even you are willing, I will send copies of the paper for judging areas, your friends that are competitors, companies you do business with. That’s all part of getting the paper into hands it has never been in, and I need a few of you to help me accomplish this. Second: I have created a new feature for each month. It will be a page, more or less, that will be full of reader submitted photos. If you didn’t get your picture in the paper from a contest we have already covered, or you want to show your “grillin’ skills”, if it was your ﬁrst contest, or just a special weekend for you; email your photos to us and they will be featured. As long as you all send them in, I will do it. I will try my best to remind everyone each month, but keep it in mind on your big times and tell your friends too. Email them to aevans@bqtimes.com or if you can’t remember ask me on Facebook. So thank you, for giving me feedback and advice on the paper and I hope you will continue to do so. And thank you, for helping me continue to grow the paper in the direction it needs to go to better provide up to date news, photos, results and keepsakes that you want to see. I could never do it without your help!

HUSH PUPPIES From Page 10 Heat peanut oil in the deep fryer over medium heat to 375 degrees. Fry until corn fritters are a nice “darkish” golden brown. If they are too light... it’s almost

GBA

certain that they will be doughy in the center. Yields: 12 ping pong ball-size fritters.

From Page 10

will be in Grifﬁn (September 24-25), Walton Co (March 11-12) and Hazlehurst (May 6-7). We believe that having three double points contest spread throughout the season will make the points chase a lot more interesting. The GBA contest calendar can be

found under the Events tab at www.BBQga. com. 2015-2016 is shaping up to be the best competition season ever in the GBA. If you have never experienced the GBA, this year will be a great time to give it a try.

Am I wealthy...YES! Extremely Wealthy, because God’s deﬁnition of wealth is: “Wealth is not determined by how much you have, it’s determined by how little you need” Absolute truth is that I have Jesus in my heart, I’m all in for what He needs me to do while I’m here with a pulse. I am His and He is mine and I need nothing else. A direct result of my surrender to His lordship is a life I never could have imagined, awaiting the moment we meet face-to-face. 8 Then I heard the Lord asking, “Whom should I send as a messenger to this people? Who will go for us?” I said, “Here I

am. Send me.” [Isa 6:8 NLT] 20 My old self has been cruciﬁed with Christ. It is no longer I who live, but Christ lives in me. So I live in this earthly body by trusting in the Son of God, who loved me and gave himself for me. [Gal 2:20 NLT] If you haven’t given your whole heart to Jesus Christ as your Lord and Savior, you are missing out on the life that will blow you away, as it does me. Whatever is holding you back, whatever is keeping you apart from making that complete surrender... Kill IT! Give your whole heart to God. What are you waiting for?

JEFF from Page 4

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THE BBQ TIMES

The First Rule is still in force in Dillard, GA

Gowan Fenley

President Georgia BBQ Championship Back in the primordial days before the KCBS sprouted legs and walked out of the pond of Kansas City, the Society was guided by a simple concept: the first rule was to have fun! Decades later, as debates rage on the Internet and in cook sites over pellet cookers, kale and so-called table of death, it starts to feel like the First Rule has been forgotten. But not in Dillard. Like The Jack, there is something about the Dillard Bluegrass & BBQ Festival that defies all attempts to define what it is that makes this contest so special. No doubt the

beautiful cool mountain setting in the midst of Georgia summer has something to do with it, as does the spectacular breakfast supplied by the Dillard House Saturday morning. But by hard ﬁgures alone, this should be just an average contest with a moderate payout. The sites are packed close together, no RV power is available and the event is so hard to get in to some teams spend years on the waiting list. So what gives? Whatever the undeﬁnable mystique is, organizers Jane and Steve Tomlin have managed to keep it in the air for NINETEEN YEARS, making Dillard the longest running KCBS contest in Georgia. Here the First Rule is alive and well, as everyone talks about how much fun they have here every year. Just take a look at the pictures coming out of Dillard and you’ll notice a common theme: everybody has a huge smile on their face! For all the good times being had, you might expect the event would be more party than BBQ contest, but once again you’d be mistaken. Everybody who is anybody has cooked here: Byron & Myron, Tuffy & Bubba, Chris Lilly & Mike Davis – the lineup reads like a list of barbecue’s biggest names as 50+ teams wedge themselves into the grounds surrounding Dillard City Hall each year. Many arrive on Thursday to take

Jason and Erin Bishop took Reserve Grand for Tenacious Q.

The Pit Crew (L-R: Bobby, Tina and Cody Cannon) takes home Grand Champion at the Dillard, GA Bluegrass & BBQ Festival. advantage of the welcome dinner supplied by the Cupboard Cafe and greet old friends they haven’t seen since last year. On Friday afternoon, the bluegrass kicks off and some of the teams try there hand at the ancillaries: corn and tomatoes, both supplied fresh from the ﬁelds of local Osage Farms. Others head to the Dillard House for heaping platters of vegetables and fried chicken served family style. Then, it’s down to business as the smoke rises into the blue

Dillard is a family affair, so Scott Smith of Queʼn Stewʼn & Brewʼn brought along his wife Lynn and son Christopher.

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mountains and the smell of cooking meat fills the air. This year’s Chicken Champ was Waylon’s Wickedly Good Q, the bright spot in an otherwise disappointing day for Waylon. First Place in Ribs went to Moyers Competition Bar-B-Q Team, who was able to string two more top ten category finishes for a Fifth place overall. Five must be Jeremy’s lucky number, because he also finished 5th at Brasstown and Euharlee, and Dillard marks

Rook Williams of Grillin Gansters poses with Master Judge Mike Ianzito.

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PAGE 15 his all-important ﬁfth qualifying GBC event this year. All those 5’s added up to a new leader on the Georgia BBQ Championship scoreboard! Top honors in the Pork category went to another name familiar to GBC followers – William Latimer’s Bub-Ba-Q, former threetime Georgia State Champion. Breaking up the Georgia block of category winners was the Wild Bunch Butt Burners of Atmore, Alabama with their Brisket win. John & Kathy Swift have been coming to Dillard for years and host a ﬁsh fry potluck Saturday night after awards. In keeping with the First Rule, everyone recognizes a Wild Bunch win by the appearance of Kathy’s yellow feathered hat, visible from the farthest row back. With so many strong teams and no one dominating all the categories, there was a

Jeremy Moyers and Bo Tomblin won the Ribs category for Moyers Competition BBQ.

THE BBQ TIMES good deal of suspense in who would come out on top in the overall points. In the end it was Tenacious Q stringing together Second, 5th, 13th and 34th place category ﬁnishes to take Reserve Grand. The Pit Crew – GA proved that it is consistency that wins contests by taking the Grand Champion trophy with top ten placements in all four meats. Congratulations Tina & Bobby! As the Reps passed out the KCBS tally sheets, it did little to erase the smiles from the faces of even those teams who had bad luck, as congratulations were offered all around with everyone repeating “We’ll see William Latimerʼs Bub-Ba-Q team reyou next August for the 20th year!” Perhaps turned to the circuit with a vengeance, the secret of the Dillard mystique is just that taking First place in Pork at Dillard simple First Rule – everybody remembers to have fun.

Rep Sue Reid and Chad Renfroe of Uncle Chetʼs BBQ were all smiles too.

Despite a disappointing ﬁnish, even Charnobleʼs Mike Field was in the swing of things at Dillard Bluegrass & BBQ.

AUGUST 2015

This yearʼs recipient of the prestigious Terrell Jones Extra Mile Award went to Master Judge Cary Bond.

Joanne & Jody Bolton of Georgia Joʼs Smokin Q personify the festive atmosphere at the Dillard contest in this shot.

Photos by Michael Ianzito

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Waylonʼs Wickedly Good Q received top honors in the Chicken category

Kathy Swift of Wild Bunch Butt Burners claimed the top Brisket prize

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PAGE 16

THE BBQ TIMES

AUGUST 2015

An Exciting Summer for the Rocky Mountain BBQ Association By: Rick Wagner and Rudy Duran RMBBQA

It has been an exciting summer for the members of RMBBQA and we are just getting started. One of our members, Lon Mitchell and his wife, Jo Anne, of Jo-Bawbs BBQ may have set some kind of record with ﬁve Reserve Champion awards in a row. Lon and Jo Anne are both great folks and are always there to help another team. We also got to see David Qualls and his wife Christine of The American Dream BBQ team get their 7th Grand Champion win at Laramie, WY and an automatic entry into the Jack Daniel Invitational. David and his wife, Christine, are just the same as Lon and Jo Anne, they’re always there to help a team in need or just offer suggestions. These two teams really show what the RMBBQA is all about which is to have a wonderful group of folks get together for some fun and friendly competition. That is the spirit in which our founding members brought about RMBBQA, a place for friends to come together and feed their passion, cooking great BBQ but also creating an atmosphere of friendly competition. Don’t kid yourself, we all want to win but if we don’t win we are happy for those that do get called. Getting away from the day to day grind of our non-BBQ lives

and spending some time with our friends really reenergizes us all. So, when you are looking around the country for your next contest consider booking one of the RMBBQA events and you’ll be sure to experience a real fun time. We have had a couple new competitions this year with the addition of the Leadville BBQ & Brew Festival and Arvada on Tap, A Craft Brew and BBQ Festival. Starting a new event from the ground up is a major undertaking so a big thank you needs to go out to all of the organizers and volunteers of these events for their efforts. It is this spirit of creating something from nothing and having a great event for their local citizens that continues to grow RMBBQA. We are fortunate to have so many competitions in the Rocky Mountain area. Adding these new ones keeps our number of events up so none of our members have to travel too far. The 9th Annual Ivinson Foundation Grillers Cup took place on July 18 in Laramie, WY. The proceeds of this event go to support the Ivinson Memorial Hospital Foundation. Dee Bott and Lynne Carlson from the Hospital Foundation really made the teams feel welcome. If there is anything you need these two wonderful ladies will ﬁnd it for you. If you are looking for a cooler place to

go in the summer next year come to this event. The American Dream BBQ team did just that and won their 7th Grand Champion with JoBawb’s as Reserve Grand Champion. Running consecutively with the Grillers Cup was the amateur Backyard competition. The winner of the

Smokinʼ Boxers BBQ wins “Grillers Cup”

Backyard competition was ﬁrst time cook and long time judge, Bradley Waldbauer of Smokin’ Boxers BBQ. Winning any prize, let alone the Grand Champion in his division, just lets us know that Smokin’ Boxers BBQ is a team to be reckoned with in the future. One of the other new events this year was Arvada on Tap, A Craft Brew and BBQ Festival. This event was well attended and included 20 craft beer breweries. 26 BBQ teams participated in the ﬁrst year. Swinestone Cowboys took the Grand Champion

honors with Big Poppa Smokers taking Reserve Grand Champion. Arvada is just north and west of Denver and we look for an even bigger event next year. I was approached by one of the local shop owners that noticed us all lined up to get in and set up. He was amazed at the rigs we all bring to cook BBQ. I pointed out some of the top teams that were in line to go in, like; Burnin Bob’s Butts and Bones, Stars and Stripes BBQ, Big Poppa’s Smokers and Jo-Bawbs BBQ and explained to him how these teams travel different contests week after week and

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THE BBQ TIMES

cook some of the best BBQ in the country. a great concert by Juice Newton. The Fir What a wonderful weekend it was in the Summit amphitheater was at 9,400 ft. and beautiful town of Alamosa, CO in Cole everybody was needing a little bit of oxyPark during the July 31st weekend for the gen. SLV Beat the Heat BBQ, Brews and Chili The highlight of the trip was the wedding competition. The weather was beautiful, of two long-time BBQ judges and members with a little splash of rain on Friday night. of the RMBBQA, Jeff and Mindy Vaughn. With two teams ranked in the top 10 of The ceremony was officiated by Mike Ebthe KCBS standings, the competition was erle (fellow judge and KCBS Rep) and the fierce with Big vows and Poppa Smokers stories pretaking the Grand sented had Champion with us all rolling a 705.1428 score in the aisles and 4 Legs Up with laughBBQ taking the ter. One of RGC. Rounding the more huout the top five morous lines were Smokin was that Triggers, Crazy Mindy was Coyote and the rub to Backdraft BBQ. Swinestone wins Arvada on Tap, A Craft Brew and Jeff’s meat. A total of 29 BBQ Festival For the nonteams comBBQ people peted. Big Poppa Smokers also obtained a there at the venue, strange looks ensued but perfect 180 score in Pork and The Ameri- all the cooks and judges loved it. Here is can Dream BBQ got close with a 179.44 to Jeff and Mindy for many years of great in Brisket. Also in the competition were a BBQ together and thank you for letting us Kids Q, a Red/Green Chili Anything Butt partake in a beautiful event. Many thanks to Randy Wright (Beat the and a Red/Green Chili Dessert. The next day, on Sunday, all cooks and Heat organizer), Fred Hargrove (Fir Sumjudges were invited to ride the Rio Grande mit amphitheater emcee) and Joseph ArelScenic Railroad for a beautiful trip up into lano (Rio Grande Scenic Railroad train the mountains to a concert site and listen to manager) for making it happen.

Griller’s Cup

AUGUST 2015

Laramie, Wyoming • July 17 - 18, 2015

Grand Champion: The American Dream BBQ Reserve Champion: Jo-bawb’s BBQ

OVERALL 1. The American Dream BBQ 689.6800 2. Jo-bawb’s BBQ 689.0744 3. Stars And Stripes BBQ 683.9428 4. Crazy Coyote 681.6228 5. 3 Lil’ Macs BBQ 679.3716 6. Rocket Boys Pyro BBQ 672.5260 7. Half Baked Hippies BBQ 670.1828 8. Backdraft BBQ 667.3600 9. Smokin Hot Butts BBQ 661.6340 10. Flyboy BBQ 659.3140

11. Keep Calm And Blaze On 657.0628 12. Grillin’ Beavers 653.0628 13. The Celtic Pig 651.2796 14. Los Nerds 650.6740 15. Burnin Bobs Butts N Bones 649.6116 16. Chibi-q 645.5312 17. Bracken Racks BBQ 641.5540 18.Big Daddy Que 640.9712 19. Honeyman BBQ 634.7204 20. Little Joe’s BBQ 632.4684

Arvada on Tap - A Craft Beer & BBQ Fest Arvada, Colorado • July 24 - 25, 2015

Grand Champion: Swinestone Cowboys Reserve Champion: Big Poppa Smokers OVERALL 12. Contentment Blues And Q 662.8688 1. Swinestone Cowboys 693.0744 13. Minister Of Barbecue 662.7888 2. Big Poppa Smokers 686.2168 14. Burnin Bobs Butts N Bones 3. Backdraft BBQ 685.0628 661.6688 4. Stars And Stripes BBQ 678.7772 15. Mad Eddie’s BBQ 660.4916 5. Burntout BBQ Co 677.6228 16. We’re Burnin Daylight BBQ 6. Jo-bawb’s BBQ 677.5772 659.3372 7. 303 BBQ 670.7888 17. Smokin Timbers BBQ 659.2456 8. Grillin’ Beavers 670.7656 18. Lost Weekend Grill 657.6456 9. Belly Rub’n BBQ 668.4688 19. Rocket Boys Pyro BBQ 657.5768 10. Bracken Racks BBQ 668.4228 20. Pig Floyd 652.5144 11. Smokin’ Out West 666.2284

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PAGE 18

THE BBQ TIMES

CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com Aug. 29, 2015: Smoke on the River Ceres 2015, Ceres, CA. Sept. 12-13, 2015: Outlets @ Lake Elsinore BBQ State Championship, Lake Elsinore, CA. Sept. 19, 2015: Smoke on the River 2015, Sacramento, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. Aug. 14, 2015:Â (Quad Cities) Ribs & Rods, Temple, TX. Contact: Kenny Stone, 254-760-0653. Website: www.ribsandrods.com. Sept. 4, 2015: Knights of Columbus (Council 10309), Somerville, TX. Contact: Joe Gonzales, 979-251-1464. Sept. 11, 2015: Little River Catﬁsh Association, Little River, TX. Contact: Daniel Bales, 254-780-6171. Sept. 18, 2015: (Quad Cities) Bartlett Cookoff, Barlett, TX. Contact: Norman Lange, 254-527-4461. Sept. 18, 2015: McGregor Founder’s Day Annual Cookoff, McGregor, TX. Contact: Mike Olsen, 254-379-0560 or 254-258-8171. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org Sept. 4-6, 2015: FBA Funcook, Clerbrook RV Resort, Clermont, FL. Sept. 18-19, 2015:Smokin’ Pig Fest, Lake City, FL. Contact: Wanda Jones, 386-752-8822.. Oct. 2-3, 2015: Phi Delta Kappa’s Pasco County BBQ Cook Off, Odessa, FL. Contact: Shean Hylton, 813-917-1866 or email: shylton@allprodm.com. Oct. 9-10, 2015: Mulberry Fine Swine at the Pit, Mullberry, FL. Contact: Bonnie Titus, 863-712-0625. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com Sept. 25-26, 2015: Doc Holiday BBQ Championship. Contact: Will Doss, 770-228-4699. Oct. 23-24, 2015: Deep Roots Festival BBQ Contest, Milledgeville, GA. Contact: Tommy Cook, 478-737-0923. Website: deeprootsfestival.com.

Calendar of BBQ Events

INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org Aug. 21-22,2 015: GWCY BBQ Cook-Off, Adkins, TX. Contact: Roger, 210-3939463 or email: pardvelez@aol.com. Sept. 4-5, 2015: Flip Flop Festival, Port Lavaca, TX. Contact: Tania, 361-920-9788 or email: BBQ@portlavacachamber.org. Sept. 4-5, 2015: BBQ on the Banks of the Guadalupe, New Braunfels, TX. Contact: Daniel, 956-605-1622 or email: campd6032@yahoo.com. Sept. 4-5, 2015: BBQ on the Banks of the Guadalupe, New Braunfels, TX. Contact: Daniel, 956-605-1622 or email: campd6032@yahoo.com. Sept. 4-5, 2015: VFW Post 8412 BBQ, Sargent, TX. Contact: Wayne, 979-245-4231 or email: waynefoster46@hotmail.com. Sept. 4-5, 2015: Labor Day Fest, Mathis, TX. Contact: Dana, 361-215-6963 or email: eventsandfestivals@cityofmat his.com. Sept. 4-5, 2015: Duval 4H Shooting Club BBQ, Benavides, TX. Contact: Jennika, 361-256-4591. KANSAS CITY BARBECUE SOCIETY For additional info., visit KCBS website at www.kcbs.us Aug. 21-22, 2015: Smokefest, State Championship, Marshall, MN. Contact: Tim Steinback, 507-537-7204 or email: tim.steinbach@smsu.edu. Aug. 21-22, 2015: Bass & BBQ at the Forrest Wood Cup Day 1, Hot Springs, AR. Contact; Scott Ellison, email: scott. ellison@flwfishing.com. Aug. 21-22, 2105: Flint Hills Beef Fest BBQ, State Championship, Emporia, KS. Contact: Scott Jones, 620-341-0240 or email: scottjones1@yahoo.com or Rachel Roberts, 620-2366-3624 or email: rachelroberts922@yahoo.com. Aug. 21-22, 2015: Madison Ribberfest BBQ & Blues Festival, State Championship, Madison, IN. Contact: Kathy Ayers, 812-866-4723 or email: madisonribberfest@gmail.com. Aug. 21-22, 2015: VA BBQ Championships, State Championship, Hampton, VA. Contact: Sandy Fulton, email: sandyfulton721@gmail.com. Aug. 21-22, 2015: Sam’s Club National BBQ Tour, Harrisburg, PA. Contact: KCBS Office, 800-963-5227. Aug. 21-22, 2015: Blues, Brews & Barbecue, State Championship, Birch Run,

MI. Contact: Mike Szukhent, 989-6249193 or email: mike@birchrun.org. Aug. 21-22, 2015: Holy Smoke BBQ Contest, State Championship, Liberty, MO. Contact: Jeff Richardson, email: jeff@lonestarfabcon.com. Aug. 21-22, 2015: Pigs & Peaches BBQ Festival (GBC Qualifier), State Championship, Kennesaw, GA. Contact: Laurel Fleming, 770-422-9714 or email: lfleming@kennesaw-ga.gov. Aug. 21-22, 2015: Cape Jaycees BBQ Fest, State Championship, Cape Girardeau, MO. Contact: Robbie Guard, 573-450-3396 or email: robertguard@hotmail.com. Aug. 21-22, 2015: Winnipeg Barbeque and Blues Festival, Winnipeg, MN. Contact: Perry Hopkins, 204-661-4490 or email: phopkins@mts.net. MID ATLANTIC BARBECUE ASSOCIATION For more information, visit the Mid Atlantic Barbecue Association website at www.maBBQa.com. Aug. 21-22, 2015: Sam’s Club National BBQ Tour, Harrisburg, PA. Contact: KCBS Office, 800-963-5227. Aug. 21-22, 2015: VA BBQ Championships, State Championship, Hampton, VA. Contact: Diana Behe, email: dbehe@burbagepprperties.com. Judges Contact: Sandy Fulton, email: sandyfulton720@gmail.com. Website: www.ive-wire-media.com. Aug. 28-29, 2015: New Holland Summer Fest, State Championship, New Holland, PA. Contact: Chuck Sheffield, 717-6691400 or email: nhsummerfest@yahoo. com. Website: www.nhsummerfest.org. Aug. 28-29, 2015: Sam’s Club National BBQ Tour, Laurel, MD. Contact: KCBS Office, 800-963-5227. Aug. 28-29, 2015: First Annual Cleveland Bluegrass & BBQ Festival, Clayton, NC. Contact: Don Wells, 919-669-0320 or email: don@mastfirm.com. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com Sept. 10-12, 2015: Al Chymia Shrine BBQ Cookoff, Memphis, TN. Contact: Amanda Bandy, 901-377-7336 or 901650-5057 or email: al_chymia@yahoo. com or bobo01072000@yahoo.com. Sept. 11-12, 2015: Fire & Feast BBQ Competition, Yazoo City, MS. Contact: Shanitra Finley, 662-7461815 or 662-532-1998 or email: shanitra@visityazoo.org. Judge’s Contact: Kay Mills, 662-571-2210 or email:

kay.mills@southernbeverage.com. Sept. 24-26, 2015: The Great Ruleville Roast, Ruleville, MS. Contact: Elise Jenkins, 662-719-1675 or email: elise@mspolicesupply.com. Judges’ Contact: Pam Maxwell, 662-497-2575 or email: prmaxwell@yahoo.com. Sept. 25-26, 2015: Murphysboro BBQ Cook-Off, Murphysboro, IL. Contact: Mike Mills, 618-684-8922 or 618-5998000 or email: becky@17BBQ.com. Oct. 2-3, 2015: Grill in the Ville BBQ Competition, Jacksonville, AR. Contact: Laura Walker, 501-982-4316 or email: lwalker@cityofjacksonville.net. MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com ug. 28-29, 2015: Big Island BBQ, Albert Lea, MN. Website: www.bigislandfestivalandBBQ.org. Sept. 12, 2015: Finlayson’s Annual Backyard BBQ Competition, Finlayson, MN. Website: pinecountyhistorymuseum.org/BBQ.html. Sept. 18-19, 2015: Smokin’ Gobbler Cook-Off, Worthington, MN. Website: www.smokingobbler.com. Sept. 19, 2015: Smoke on the Range BBQ Rib Cook-Off, Deerwood, MN. NEW ENGLAND BARBEQUE SOCIETY For additional info., contact the New England Barbeque Society at www.nebs.org Aug. 22-23, 2015: NEBS Summerfest, Camp Collier, Gardner, MA. Aug. 29-30, 2015: The Best Chef Competition, New London, CT. Sept. 4-6, 2015: Finger Lakes Fire & Smoke BBQ Competition, Geneva, NY. Contact: Rikk Foringer, 585-402-3508. Website: ﬁngerlakesﬁreandsmoke.com. Sept. 5-6, 2015: Bear’s Smokehouse New England BBQ Championship, Riverside Park, Hartford, CT. Contact: Josh Urrutia, 860-713-3131 ext. 322. SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com. September 11-12, 2015 Butts & Blue Grass BBQ Festival Clover, SC 29710 Contact: Lisa Thornburg, (704) 214-2892 buttsandbluegrassBBQfestival@yahoo.com September 25-26, 2015 Lakewood Camping Resort The Griller’s Cup Surfside, SC 29575 Contact: Claude McSwain 843-447-7383

AUGUST 2015

conferences@lakewoodcampground.com September 25-26, 2015 Mauldin BBQ Cook-Off Mauldin, SC 29662 Contact: Mary Jane Parks (864) 335-4864 mparks@mauldinrecreation.com George Patrick McLeer (864) 335-4862 gpmcleer@mauldinculturalcenter.org ROCKY MOUNTAIN BBQ SOCIETY For additional info., visit the Rocky Mountain BBQ Society website at www.rmBBQa.com TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org Aug. 28-29, 2015: St. Anne De Beaupre BBQ Cookoff, Houston, TX. Contact: Linda Hutson, 832-296-0770 or Samantha Sosa, 832-515-1684. Sept. 11-12, 2015: EMCFA Bar-B-Que 30th Annual Cook Off, Porter, TX. Contact: David Rogers, 713-822-4060. Sept. 18-19, 2015: 7th Annual ShertzFest Bar-B-Q Cookoff, Schertz, TX. Sept. 25-26, 2015: San Antonio Stock Show & Rodeo BBQ CookOff, Freeman Coliseum AT&T Center Grounds, San Antonio, TX. PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Paciﬁc North West Barbecue Association website at www.PNWBA.com Sept. 11-12, 2015: Uniquely Union, Union, SC. Contact: David Owens, 864-426-2174. Website: www.uniquelyunion.com. Sept. 11-12, 2015: BBQ By Shrine Lake, Summerville, SC. Contact: Kevin Merrit, 843-224-9111 or email: merritk76@aol.com. Website: www. dorchestershrineclub.com. Sept. 18-19, 2015: Berkeley County BBQ Cook Off, Moncks Corner, SC. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs. com. Aug. 22, 2015: 3 Peaks Public House Steak Cookoff, Ridgeﬁeld, WA. Aug. 28, 2015: Big Island Steak Cookoff, Albert Lea, MN. Aug. 28, 2015: Red Raider Meats BBQ & Ribeye Championships, Lubbock, TX. Sept. 5, 2015: Bedford Blues & BBQ Festival Steak Cookoff, Bedford, TX

PAGE 19

THE BBQ TIMES

AUGUST 2015

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THE BBQ TIMES

AUGUST 2015

Brickhead BBQ wins big at Laurie Hillbilly BBQ

Laurie, MO • July 31 - August 1, 2015

Grand Champion - Back row : Joe Loth, friend Eric and Lori Loth Front row Jake Loth and Shelby Loth of Brickhead BBQ

Sarah Leighninger & her son Hudson of Gettingʼ Basted.

Reserve Grand Champion - - Jeff White, Will, and Jim Tyson of Big Woodie BBQ

Lori Loth of Brickhead BBQ. Photos Submitted by Barb Kennington

First Reserve - Laird MacDonald and Keith & Darcy Boatright of OutlawHawgs BBQ

OVERALL 1. Brickhead BBQ 707.4056 2. Big Woodie BBQ 693.7028 3. Outlaw Hawgs BBQ 693.6456 4. Gettin’ Basted 690.8000 5. Shake ‘N Bake BBQ 688.4912 6. Pitmasteriq BBQ 687.9428 7. Helping U BBQ 683.9428 8. Smokin O BBQ 682.7768 9. Blazin’ Blues BBQ 681.6340 10. Smokey And The Brisket681.0860 11. Mokan Meatheads 677.6344 12. Ncognito Cookers 674.1944 13. Qss Smokin’ 674.1372 14. Pork N’ Cider 673.6344 15. Smoke This BBQ Mo 673.0168 16. Sleepy Hollow 672.4684 17. Drift Wood BBQ 671.8860 18. Bare Bones BBQ Team 671.3372 19. Epic BBQ Cru 671.2912 20. Maus-q-teers 667.3368 CHICKEN 1. Pitmasteriq BBQ 180.0000 2. Drift Wood BBQ 179.4400 3. Outlaw Hawgs BBQ 176.5600 4. Smokey And The Brisket175.4172 5. Brickhead BBQ 174.8572 6. Helping U BBQ 174.2628 7. Smoke This BBQ Mo 173.7256 8. South Fork Pork 173.7144 9. Shake ‘N Bake BBQ 173.1544 10.Big Woodie BBQ 173.1428

PORK RIBS 1. Shake ‘N Bake BBQ 177.7028 2. Mokan Meatheads 175.4400 3. Brickhead BBQ 174.8456 4. Ncognito Cookers 173.1544 5. Blazin’ Blues BBQ 172.5828 6. Smokin O BBQ 172.5600 7. Chillin And Grillen Crew172.0000 8. Big Woodie BBQ 172.0000 9. Helping U BBQ 171.4172 10. Sleepy Hollow 171.4056 PORK 1. Big Woodie BBQ 177.7028 2. Brickhead BBQ 177.7028 3. Squeal Of Approval 174.2628 4. Outlaw Hawgs BBQ 174.2628 5. Ncognito Cookers 173.7144 6. Gettin’ Basted 173.1428 7. Emerald Buffalo 173.1200 8. Qss Smokin’ 170.8228 9. F.o.m.s.b. 170.8228 10.Pork N’ Cider 170.2744 BRISKET 1. Gettin’ Basted 180.0000 2. Brickhead BBQ 180.0000 3. Mokan Meatheads 176.0116 4. Epic BBQ Cru 176.0000 5. Outlaw Hawgs BBQ 173.7028 6. Pig Newton 173.7028 7. Helping U BBQ 171.9656 8. Big Woodie BBQ 170.8572 9. Blazin’ Blues BBQ 170.8456 10.Smokin O BBQ 170.8228

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PAGE 21

THE BBQ TIMES

AUGUST 2015

South Carolina Barbecue Association

South Carolina Peach Festival Gaffney, South Carolina By Mike Horne

Just a typical mid-July day in South Carolina this July 18, 2015. But not a typical day for sampling some of the best Barbeque around. Twenty-four teams competed in butts, chicken wings and ribs for prizes and a chance to get an invitation to the World Food Competition. Thanks to the great staff at the Peach Festival and SCBA Marshals Teena and Michael Bohn for putting on this event. 1st place ribs – Fat Head, Michael Horral, Pitmaster (no picture)

First place overall and Second place wings was In-The-Army-Q, Tony Sadler, Pitmaster.

First place Butts and an invitation to the World Food Competition PimpMy-Pig, Dean Price, Pitmaster

First place wings Bad Mother Smokers – Dennis Rhea, Pitmaster

Third place Butts Ledyard Bar B Q, Cheyenne Ledyard, Pitmaster

Second place overall and Second place butts and second ribs was Backwoods Bar-B-Que, Gene Culbertson, Pitmaster

Third place Wings and Third place ribs – All Smoked Up Gary Taylor, Pitmaster

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THE BBQ TIMES

AUGUST 2015

OkieQ Claims Grand Championship with a Walk in the KCBS 700 Club!

Shawnee Grand Champions OkieQ

By Kelly Pike

It was a weekend of ﬁrsts July 24th & 25th at the Hot Pursuit BBQ Cookoff held at the Shawnee Expo Center in Shawnee, Oklahoma. First time contest, and a ﬁrst time trip

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ing bullet proof vests, helmets, and state of the art investigative equipment. Contest organizer Ken Stafford notes that the success of this weekend’s festivities far exceeded their expectations. 20+ volunteers worked

tirelessly in the Oklahoma summer heat setting teams up in top notch full RV sites. Teams put together a pot luck Philly Cheesesteak dinner on Friday night (meat compliments of Donny & Cindy Teel of Buffalo’s BBQ). The organizers set the dinner up in the air conditioning of the Expo Center and joined the teams for a delicious meal. There was live music Friday night (compliments of Robert Waddell of Habitual Smokers on the karaoke) and Saturday by Melissa Hembre and the Whiskey Union Band. Activities included the Dunk a Cop dunk tank, police car rides, and Humvee rides, an inﬂatable bounce house, games, face painting, and ﬁnger print ID kits for kids and families. A full breakfast of scrambled eggs, potatoes, biscuits & gravy, and fruit was provided by the contest organizers on Saturday morning for the teams. Stop #10 for the Oklahoma Barbecue Society Team of the Year contest brought 32 teams to Shawnee. I know I repeat myself in every article, but when you cook in Oklahoma you always have serious competition. This weekend was no different with Butcher BBQ, Twin Oaks Smokin Crew, Buffalo’s BBQ, and Little Pig Town throwing their hats in the ring. But at the end of

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PAGE 23

THE BBQ TIMES

the day, OkieQ BBQ took their 2nd Grand put their lives on the line every day, well that Championship this year and a walk in the just makes me happier than a pig in . . . . . . KCBS 700 Club, with a perfect 180 in a smoker! ribs, fourth in pork and first place in brisket. Donny Teel with Buffalo’s BBQ was named Reserve Grand Champion bringing home second place in ribs and first place in Pork. Uncle BC’s took first place in Chicken. This contest ran like it had been in existence for years. I’m sure veteran and team-favorite KCBS reps Ralph & Karen Williams helped the organizers along the way. From the gourmet breakfast to paying out the Top 10, everything about this contest was phenomenal. If you miss competing in the heat of the summer the Hot Pursuit BBQ Contest might be just the fix you need next year. And knowing that the money raised will help support the men and women of the Shawnee Police Department who KCBS Reps Ralph and Karen Williams

AUGUST 2015

OVERALL 1. OkieQ 700.0116 2. Buffalos BBQ 694.2056 3. Uncle Bc’s 693.7600 4. Little Pig Town BBQ 691.9656 5. Bad Moon Smokin 687.3828 6. Kosmo’s Q 686.2176 7. Hog Tide Bar-b-que 683.9660 8. Habitual Smokers 683.9544 9. Twin Oak Smokin Crew 680.5832 10.Butcher BBQ 677.0396 11.Dr. Alan’s BBQ 674.2512 12.Fire Dancer BBQ 672.5256 13. Big Butts Need Rubbin Too 668.5028 14. Three Hog Night Smokers 667.9200 15. Ribeye Republic 667.4172 16. Bad Investment BBQ 665.6456 17. Indian Territory Smoke 665.5768 18. Dad’s Grillin Crew 663.3944 19. 3 Woodys BBQ 663.3484 20. SlaughterQ 661.6112

PORK RIBS 1. OkieQ 180.0000 2. Buffalos BBQ 176.5600 3. Uncle Bc’s 175.4400 4. Moochewsooey 174.2972 5. Twin Oak Smokin Crew 173.7260 6. Ribeye Republic 173.1772 7. Bad Moon Smokin 173.1200 8. Bad Investment BBQ 172.0000 9. Little Pig Town BBQ 172.0000 10. Fire Dancer BBQ 172.0000

CHICKEN 1. Uncle Bc’s 178.8800 2. Little Pig Town BBQ 177.7028 3. Kosmo’s Q 177.7028 4. Bad Moon Smokin 177.1428 5. Butcher BBQ 176.5600 6. Habitual Smokers 174.2972 7. Fire Dancer BBQ 172.5828 8. Dad’s Grillin Crew 172.5600 9. Hog Tide Bar-b-que 172.5600 10.Indian Territory Smoke 172.5484

BRISKET 1. OkieQ 179.4400 2. Hog Tide Bar-b-que 177.1544 3. Dr. Alan’s BBQ 174.8800 4. Habitual Smokers 174.8456 5. Uncle Bc’s 173.1200 6. Twin Oak Smokin Crew 172.0000 7. Butcher BBQ 171.4172 8. Dad’s Grillin Crew 171.4172 9. Big Butts Need Rubbin Too170.2856 10. Bad Moon Smokin 169.1084

PORK 1. Buffalos BBQ 177.7028 2. Big Butts Need Rubbin Too177.1544 3. Three Hog Night Smokers176.5828 4. Okieq 173.7144 5. Little Pig Town BBQ 173.7028 6. Bad Investment BBQ 172.0228 7. Slaughterq 171.9772 8. Rusty Mug Brew & Que 169.1428 9. Kosmo’s Q 168.5372 10. Bad Moon Smokin 168.0116

PAGE 24

THE BBQ TIMES

AUGUST 2015

South Carolina Barbecue Association Judges Seminar By Mike Horne

On July 11, 2015 the South Carolina Barbeque Association held it semi-annual judge’s seminar. 60 new judges were introduced to judging competition barbeque. Instructors Lake High, Bronnie Smith, and Don Adkins each made a presentations with a key theme of having fun. After completing the one day seminar the novice judges must then judge 4 events under the instructions and eye of a SCBA Master Judge. After the 4th event the novice judges are presented with their Certiﬁed Judge’s apron and invited to sit at a judging table. Welcome new judges.

Lake High, President of SCBA talks with the “newest” judges attending the seminar.

SCBA Judges Advancing By Mike Horne

Saturday July 18, 2015 at the Gaffney, SC Peach Festival three SCBA judges were recognized as completing the requirements for advancement in the judge’s ranks, Peggy Howell and her husband, Jerry. To become a Master Judge in the SCBA the candidate must judge in 30 events and assist three different cook teams in SCBA sanctioned events. David McLaurin achieved Senior Judge’s status and was presented with his hat by Marshal Teena Bohn. To become a SCBA Senior Judge one must participate in ﬁfteen judging events and assist a cook team in one SCBA sanctioned event. The SCBA Peach Festival Marshals also welcomed twenty one novice judges who got their ﬁrst experience judging Barbeque under the instructions of Master Judges Greg Gladney, Brian Snavely, and Joe Standridge.

David McLaurin achieved Senior Judgeʼs status

ABOVE: Peggy Howell from Rock Hill, SC achieved Master Judge status and was awarded a Master Judgeʼs hat. BELOW: Jerry Howell, Peggyʼs husband, also achieved his Master Judge status.

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THE BBQ TIMES

AUGUST 2015

Clark Crew Brings Home Sixth Grand Champion TNK BBQ Celebrates First RGC Walk! of characters remained the same. Contest organizers Daniel Moore, Brandi Miller and all of the volunteers from the Fort Smith BBQ Society literally worked up a sweat making sure every detail was taken care of in what ended up being two of the hottest days of the summer so far. From ice on hand to a delicious pot-luck catfish dinner on Friday night, no detail was overlooked. They even transported teams back and forth to the turn-in table on golf carts. KCBS Reps Ralph & Karen Williams Grand Champion Clark Crew BBQ took care of the contest dePhoto by Elizabeth Buergler tails with their always-proBy Kelly Pike fessional and well-above standard attitudes. Team MooChewSooey Karen even coordinated a delicious breakOklahoma Barbecue Society fast of biscuits and gravy, donuts, and coffee Even though the 14th Annual Bordertown on Saturday morning for the teams to jump Bash July 10th & 11th wasn’t in Oklaho- start the day. ma, the Oklahoma BBQ family (teams and Teams from all over the country made the judges alike) made their way to Fort Smith, trek to Fort Smith to claim their stake in the Arkansas. Due to torrential flooding in Ar- $10,000 prize purse up for grabs, including kansas over the last few months, the venue Pig Pedalers from Missouri competing for changed to Kay Rodgers Park, but the cast the first time ever, The Longneck Sippers

BBQ Association from Louisiana, South Pork from Alabama, Tex’s Smoke, Midnight Smokers and Carnivore Cartel all from Texas, and Q Bones BBQ from Memphis, Tennessee. Teams gathered on Saturday afternoon in the welcoming air condition of the Expo Center for awards. Right out of the gate Eric Lee with Firedancer BBQ was called with a perfect 180 and 1st place in Chicken. 1st Place in the Pork Ribs category went to Clark Crew BBQ. Three Hog Night Smokers wandered in to new territory winning their ﬁrst 1st place call in the Pork category, and Clark Crew took the walk again with a 1st place in Brisket. Travis Clark with Clark Crew BBQ added to his impressive grand championship total, making this #6 for 2015, and TNK BBQ took Reserve Grand which was their ﬁrst time making that RGC walk! Congratulations to everyone who heard their name! Bordertown Bash and the Fort Smith BBQ Society continue to support local charities in the Fort Smith community. Throughout the year the Fort Smith BBQ Society members and volunteers cook endless amounts of ribs sold to raise money to fund not only this event, but multiple charitable organizations. A portion of the proceeds from this contest, as well as t-shirt sales, help the Next Step

Day Room Sack Lunch Program. The Sack Lunch Program is one of the many services offered by Next Step Day Room including individual case management, job counseling, and assistance with affordable housing searches for the homeless. With a dedication to the art of BBQ, and a heart for local charities, the Fort Smith Barbeque Society has grown the Bordertown Bash into a successful event year after year. Join the best of the best in 2016 on the Arklahoma border for a terriﬁc event ﬁlled with top-notch competition food, BBQ family fellowship, and help support the Fort Smith BBQ Society and their continued benevolent mission in the Fort Smith community.

Reserve Champion TNK BBQ Photo by Alissa Gage

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THE BBQ TIMES

AUGUST 2015

Georgia Barbecue Association Team of the Year Banquet Final 1. 92 BBQ/Assassin Smokers 2. Just Blowing Smoke 3. Law Dawg BBQ 4. Bubba Grills 5. Fiddler’s Barbecue 6. Real South BBQ 7. Dobey Que 8. H & J Cooking Team 9. 29 Barbecue 10. Southern Hoggs 11. Old Henry’s BBQ 12. Cookin’ With Stump 13. Rub Shakers 14. Smokin-AJ’s 15. tie Bethel Smokers 15. tie Smokin’ 42 BBQ 17. Smokin J’s 18. Smokin’ The Good Stuff 19. Hard Rock Hill BBQ 20. Swine Time Grillin Team

Points 462 392 314 246 228 199 188 168 150 141 119 106 101 90 86 86 84 79 71 66

Just Blowing Smoke

Law Dawg BBQ

Bubba Grills

Fiddlerʼs Barbecue

Real South BBQ

H & J Cooking Team

Southern Hogs BBQ

Old Henryʼs BBQ

Stumpʼs Smokers

Rub Shakers

Patti Harper, Judge of the Year

Smokin Jʼs

Scotty Lawson, Judge of the Year

PAGE 27

THE BBQ TIMES

AUGUST 2015

Breast Fest 2015 Coverage and Photos Awesome Smokers

The Great Event staff

Cook School

Kids Que

PAGE 28

THE BBQ TIMES

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PAGE 29

THE BBQ TIMES

AUGUST 2015

Smokin on the Suwannee • Live Oak, Florida

Florida BBQ Association • July 23-25, 2015

Photos by Audrey Evans

Sweet Smoke Q - Grand Champion

Bull Rush BBQ - Reserve Champion

Hot Wachulaʼs

CHICKEN: PORK: Hot Wachula’s 196.2333332 1. Budmeisters 196.4833332 Swamp Boys 194.7999999 2. Big Daddy Q 195.7833332 Bull Rush BBQ 194.3499999 3. Blitzkrieg BBQ 195.7499999 Blitzkrieg BBQ 194.0999999 4. Hot Wachula’s 194.7666667 Boog-a-lou Smoke Crew194.0833333 5. Klear Lake BBQ 193.3833332 Big Daddy Q 193.1500000 6. Boog-a-lou Smoke Crew193.3666668 Big Papa’s Country Kitchen 7. Sweet Smoke Q 192.9333332 192.9166667 8. Blazin’ 7’s 192.6999999 8. Sweet Smoke Q 192.8833334 9. Awesome Q 192.6833333 9. Team Waterdog 191.6999999 10. Backyard Bro’s 192.2500000 10. Southern Smoke BBQ Team 11. Munchees Smokehouse 191.8833333 190.5666667 12. LJ Smokin 191.7166665 11. Good Buddies BBQ 190.5499999 13. Bull Rush BBQ 191.5166666 12. Team Pork Rindz 190.0333333 14. Hurricane Cookers 191.2166665 13. Munchees Smokehouse190.0333333 15. Git-R-Smoked 190.5833332 14. Hurricane Cookers 189.4000000 BRISKET: 15. Bite My Butt BBQ 189.4000000 RIB: 1. Awesome Q 197.1666666 1. Southern Smoke BBQ Team197.1499999 2. Hot Wachula’s 195.7833332 2. Swamp Boys 196.6333332 3. Sweet Smoke Q 195.7666666 3. Team Unknown BBQ 195.7499999 4. Rescue Smokers 194.0833333 4. Sweet Smoke Q 194.2833333 5. Big Papa’s Country Kitchen 5. Bull Rush BBQ 194.1166666 193.6499999 6. Big Papa’s Country Kitchen194.0833333 6. Munchees Smokehouse 193.5999999 7. Big Daddy Q 193.6166666 7. Team Unknown BBQ 193.3833332 8. Budmeisters 192.8999999 8. Bull Rush BBQ 193.1166666 9. Awesome Q 192.2000001 9. Wink’s Barbeque 191.9999999 10. Munchees Smokehouse191.8833335 10. Boog-a-lou Smoke Crew191.7166667 11. Sonny’s Heritage BBQ Team 11. LJ Smokin 191.7000001 191.4833334 12. Good Buddies BBQ 191.7000001 12. LJ Smokin 191.0166666 13. Swamp Boys 191.5333333 13.Just Pig Out 190.9833332 14. Blitzkrieg BBQ 191.4500001 14.Smokin’ 42 BBQ 189.7999999 15. Klear Lake BBQ 191.2166666 15. Blazin’ 7’s 188.8500001 OVERALL RESULTS 1. Sweet Smoke Q 775.8666665 12. Blitzkrieg BBQ 760.7000000 2. Bull Rush BBQ 773.0999997 13. Budmeisters 759.8166666 3. Hot Wachula’s 771.8833330 14. LJ Smokin 759.2999998 4. Awesome Q 770.9333334 15. Blazin’ 7’s 758.1166666 5. Southern Smoke BBQ Team767.8499998 16. Good Buddies BBQ 755.5333333 6. Munchees Smokehouse 767.4000000 17. Klear Lake BBQ 753.7999999 7. Swamp Boys 765.8499997 18. Backyard Bro’s 753.4666667 8. Boog-a-lou Smoke Crew765.6166668 19. Rescue Smokers 753.1833335 9. Big Daddy Q 765.3333332 20. Wink’s Barbeque 751.3000001 10. Big Papa’s Country Kitchen 21. Bite My Butt BBQ 750.2166667 764.3166666 22. Carter Q 745.8166666 11. Team Unknown BBQ 761.6833331 23. Hurricane Cookers 745.6333332 1. 2. 3. 4. 5. 6. 7.

Boog - a - lou Smoke Crew Big Papaʼs Battle at BBQ Junction Winners

Awesome Q

Blitzkrieg BBQ

Backyard Broʼs

Judging

Klear Lake BBQ

PAGE 30

THE BBQ TIMES

AUGUST 2015

Thanks to our great readers for sending in these photos and special moments for you! Submit yours for the next edition: Email your .jpeg image and caption to aevans@bqtimes.com

High i Que 185 teams competed in the 34th Lenexa BBQ Battle. Pellet Envy won Grand champion. High i Que won Reserve Grand Champion.

Newport Beach BBQ Festival in Newport Beach, California on June 27, 2015. Submitted by John Christiansen

Grills of MS takes third at Smoking on the Square in Canton, Mississippi. Submitted by Jonathan Huddleston

Pellet Porkers Pics

Pellet Porkers Newton, Mississippi at the Cooking for Mental Health 2015. Big Dicks BBQ wins at Sams club BBQ Tour in North Charleston, South Carolina. Submitted by Richard Moore

This is Grand Champion Challenger from 43rd Annual Worldʼs Oldest BBQ Cooking Contest in Covington, Tennessee. Team name is phat chance and members are Bobby Nash and Danny Thomas. Submitted by Adam Adkison.

We competing in our very first BBQ contest on May 22nd and 23rd 2015 at the 1st Annual GBA White Oak Pastures BBQ Challenge. Our Team is, McDanielʼs Pit Stop BBQ. We came in not expecting the finish we did. We placed 12th in loin, 6th in pulled pork and 3rd in Ribs out of 19 teams.It was a great family event for my Team. It is made up of all family members who love BBQ! As you can see in the photos! We got a lot of praise from the GBA on our finish and we look forward to the future events we decide to enter to have TONS of fun with. I will say we dominated in prelims for ribs with a 6 point lead going into the finals compared to the next score. In the finals our ribs just couldnʼt match the prelim ribs and ended up just a little too spicy than I would have liked compared to our prelim ribs. But definitely a learning experience. We were super excited that we made finals in anything in our first competition. But hopefully you can use the article from the GBA, our photos for something in the BBQ times. You can see our Team page at: McDanielʼs Pit Stop Bar-B-Q Team - Team Members: Justin McDaniel (Pitmaster), Russell McDaniel, Rick McDaniel, Ben McDaniel, and Michael McDaniel Submitted by Justin McDaniel

MBN judging at Heavenly Hogs Blues, Ques, and Cruise 2015

Pellet Porkers competed at the 2014 Fire & Feast in Yazoo County, Mississippi. Cooking were: Tracy Hopson and Jonathan Huddleston Submitted by Jonathan Huddleston

PAGE 31

THE BBQ TIMES

AUGUST 2015

The BBQ Times Classiﬁeds CHECK IT OUT:

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

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

ALABAMA

Backwoods BBQ Cooking Trailer Location: Huntsville, AL

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

Contact Randy Cannon Phone: 256-503-0375 Price: $ 8,250.00

Contact Randy Cannon Phone: 256-503-0375 Price: $ 2,500.00

GEORGIA Competition Vending Smoking Trailer Location: Ellijay, GA

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

sturdiness for the 6 D-Rings mounted center of the trailer ﬂoor. Tires are in excellent condition. This won’t last long. More pictures available or come by and take a look. Contact Donald Lowery Phone: 770-301-0254 Price: $ 6,500.00

Moultrie, GA

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

Backwoods Smoker

Location: Huntsville, AL

I have a 2003 Backwoods Professional cooker on sale for $2500 that was just used this past Memphis in May to take 1st place in Ribs!!! It has been very well maintained over the years with numerous paint jobs and repairs to the door skins and insulation liners. A new one today would cost you 8k with these options. It as a convection system that is in great working condition and auto-water that needs repair but can easily be corrected. This cooker is in great shape. The water pan is solid and there is little rust on the outside. The door liners have been recently replaced. Currently its attached to a trailer but can have it removed if you decide to buy it. heat deﬂector too. Can send updated pictures if desired.

cle with 3 Outside Halogen Floodlights by the doors. 4’ Fluorescent lights inside along with track lighting over the sink and work area. Custom Cabinets in the front V for storage and Cabinets along the side with Kitchen sink complete with Electric Water Heater. Floor built on 12” centers for extra

2012 Lark 7x16’ V Nose Competition Trailer

www.joekemsbbq.com ��

Location: Sharpsburg, GA

Competition Trailer ﬁt for a Grand Champion. Extra 6” Additional Height inside, 13,500 BTU A/C with Heat Strip for those hot or cold competitions. Electric package with 60amp electrical box, 110v HD Outside Recepta-

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David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

PAGE 32

THE BBQ TIMES

AUGUST 2015

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