BBQ Times november 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

“For the Folks That Want A Little Smoke In Their Life” VOLUME 7 • NUMBER 1 • NOVEMBER 2015

Bubba Grills Takes Home Pig Jig 2 Years in A Row!

More photos and coverage from this great event coming next month!

The Hills Win 2015 World Food Champion

Look for photos coming up in the December edition.

The Pit Crew Grands Lyons, GA

MasterBasters wins First Place Stew!

The Real Squeal

Ofﬁcial Publication of:

More on Page 10.

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THE BBQ TIMES

NOVEMBER 2015

marking five years....time flys

Inside This Edition: 28 Pages • November 2015

AUDREY EVANS......................................................PAGE 2 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 MATTHEW BOUGHER.............................................PAGE 5 BRANDT HANEY......................................................PAGE 6 LAKEWOOS, SOUTH CAROLINA.............................PAGE 7 SPERRY, OKLAHOMA .............................................PAGE 8 GA STATE CHAMPIONSHIP - GBA..........................PAGE 9 LYONS, GA KCBS.....................................................PAGE 10 MAD COW CUTLERY CATALOG........................PAGES 11-14 STEVE BRUMM.......................................................PAGE 16 MURPHYSBORO, ILL..............................................PAGE 17 BBQ SMALL BUSINESS DIRECTORY........................PAGE 18 CALENDAR OF EVENTS..........................................PAGE 19 SCBA JUDGES ADVANCE.......................................PAGE 22 BBQ ITEMS FOR SALE.......................................PAGE 26-27 SUBSCRIBE.............................................................PAGE 28

Audrey Evans

Editor & Publisher aevans@bqtimes.com As I sit down to write this column there is a lot on my page of “notes” I keep throughout the month on what I might want to reflect back on. The first is pretty well consistent through all the rest this month. This issue marks the Fifth Year Anniversary of The BBQ Times. Although there is plenty that has stayed the same over that five-year span, there are quite a few things that are also different. In the last couple of months, I gathered my stacks of ALL the old editions and sent the off to be bound into a book. Ok, Well two books at this point, that serve not only as a

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keepsake for me, but also give the ability for me and others to go back and look at special moments in those past years. Some moments that someone reading this right now, might not have known existed. What if your photo was on the front page but this was before you knew The BBQ Times existed; therefore you never knew the photo was on the front page of a publication. I know this has happened, because I have met folks who say they just found out about the paper and I’m going but you were on the front page with your win in “so –and-so” last year. I will say this; I have additional copies of EVERY edition ever published as The BBQ Times at the ofﬁce. I strongly urge you to go online and check out our archives, or get with me. I can look back and see if there is something you might want to have for yourself, or I might have the books in my car so you can look for yourself. I don’t mind bringing them but they are heavy and I know what my car looks like inside so they can’t stay too long. In any case, I would love for you to have a copy of something you are included in. Let me know what edition it is and I will get you as many copies as I can. Not only has it been interesting looking back and how competition BBQ in general has grown but also how the teams have grown, or in some cases shrunk, and how the competitions have done the same.

See Audrey Page 20.

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THE BBQ TIMES

Best Contest I Have Ever Been To?

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com This sport we call competition BBQ has grown by leaps and bounds and there are more places to cook a contest then ever before. We love to take a trip and go somewhere we have never been and cook a competition. This summer we went to my old hometown of Mcminnville Tennessee

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 ﬁrst of the month they are being submitted to run in. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

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and did a contest that may have been the most fun I have ever had. It was a family and old friend reunion that I will never forget. I parked at my cousins house that is built on my grandparents old farm until the day of the contest then we moved into town until the contest was over and moved back to the farm and had an old fashioned dinner on the ground on sunday. We plan to make an annual event out of this just so we can visit! We stopped thru Atlanta and did a cool event and then we went to Myrtle Beach and did a nice event. This past week we went to the world food championships for the 4th straight year. This contest has BBQ teams cooking to see who is the BBQ champion so they can cook against the entire foody world. Desert, bacon, steak, seafood, sandwich, recipe, chili, BBQ, side dish, pasta and I think there is even a ramen noodle category. If you want to rank the best contest according to biggest payout this would be the best. $10000 for winning your category and a chance to win $100000 for overall food champion! Cogratulations to Smokin Hills BBQ for winning the Championship and a well deserved big check! Coming off his big win at the Kansas City Royal I would say he may have 2 favorite contests. Well only one team gets to win the grand maybe some other things might be taken into consideration as far as determining overall best contest. Power, water, site, location, trash hauling, nice people, local food, and basically how did you feel with the overall experience. We used to go to the Best Of The Best in Douglas Georgia every year and if they were still holding that contest it would be an overwhelming favorite. From downhome friendly folks, pie competition, sauce competition, teams from all over the country, each team having a hometown ambassador (this was truly a cool deal and made you feel at home) duck races and butt dart tournaments and just plain fun. Smoke on the Water in Thomaston Georgia has the good ol country feel. Beautiful Lake Bickley, which the grand champ dives into to celebrate, awesome entertainment and an awesome buffet in town, great people and all the little things that make it worth the trip. Smoke on the Water in Winter Haven Florida raises funds to keep several boys and girls clubs open and being a part of such a good cause puts this contest at the top of the list. Steak dinner, Frank crying, air plane flyovers, nightime air shows, Tony Trotti painting raffles, great music, entertainment from the boys and girls, the list goes on. Then there is this guy Chuck Carnesale running this apopka contest. Awesome payout, chili contests, beautiful facility, perfect water power and lots of room, there are no flaws here. Free beer to teams and judges, great people who do what it takes to make

you feel welcome. Could be 140 teams this year. Smoke on the Water Productions puts on contests all over the country. Sometimes there are not so many frills but winning trucks and cars and a lot of prize money from mr. Ronnie Cates makes it well worth the trip. We have gone to Arkansas, Laughlin, Vegas and have had a great time and won

NOVEMBER 2015

some money and will always try to attend his events. Venice Florida has improved their event every year and there charities make you feel glad to be a part of their contest. The kids burger cook last year is one of the best things I have ever been involved with. The welcome party is always ﬁrst class, the yel-

See Dana Page 21.

My Relation to the Political World

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

I just love our BBQ family. In our world, the playing field is equal. It doesn’t matter if you’re rich, poor, white, black, educated etc., we’re all on the same level, turning in our product in the exact same boxes, under the same rules for everyone. Pits come in all kinds of different configurations and guys have won cooking on every conceivable kind of cooker out there from under $100 to over $15,000! BBQ unites us by virtue of a shared passion and breaks down the walls that separate us in society. It’s one of the many attributes of BBQ that make it the great sport that it is. Come to think of it, our BBQ world could teach the other “World” a thing or two. Funny how things have changed in the world of politics. We’re a full year out and you would have thought the election was in the next month. We’ve had debates and campaign reporting has been a nightly event for months already. Caroline and I find value in following the political world. The value, is a focus on what we need to pray for. God wants us praying all the time.... (1 Then He spoke a parable to them, that men always ought to pray and not lose heart, [Luk 18:1 NKJV])... The downside is a feeling of hopelessness. It’s a barrage of stories of how the devil roams about the earth destroying

lives, families, hopes, and dreams on a daily basis. In part, that is the “business” of News. Bad news sells and Good News doesn’t get the ratings. God knows this and, in His brilliance, He designed it so that we...you and I.... would bring the Good News to people on a daily basis. It’s the same Good News manifested in new ways, new situations every day. It’s the News that Jesus Christ, God in the flesh, came down from Heaven, became man, bore our sins and made the way for us to spend eternity with God the Father in Heaven. And our price is surrender to His will in our lives. That’s called Salvation, that’s called becoming born-again. When this happens to people, it’s an amazing, and un-deniable. (17 Therefore, if anyone [is] in Christ, [he is] a new creation; old things have passed away; behold, all things have become new. [2Co 5:17 NKJV]) It’s the gift from God for all of us, paid for by the blood of Jesus Christ. At this point, I just gotta throw in there.... What are you waiting for? Give it to God Returning to the political world we live in, this translates to the solutions we are all looking to find and it’s right before our eyes..... Salvation is the Solution. Terrorism: Salvation is the Solution Political gridlock: Salvation is the Solution Broken homes: Salvation is the Solution Murdering Children legally: Salvation is the Solution Lying politicians: Salvation is the Solution Corrupt governments: Salvation is the Solution Human trafficking: Salvation is the Solution Drug trade: Salvation is the Solution Child abuse: Salvation is the Solution Sexuality and Gender issues: Salvation is the Solution

See Jeff Page 21.

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THE BBQ TIMES

NOVEMBER 2015

Steak and Ale: A Backyard Staple Updated

Matthew Bougher Columnist Beer & BBQ

Steak and ale has been a common dish for as long as man has been putting meat over fire. However, we have elevated our game and we know bring international flavors to the American backyard. My wife fell in love with a steak from a very famous Brazilian Steakhouse. I am sure that everyone who has been there knows which one I am talking about. The thought of an all you can eat meat buffet that I don’t even have to get up for had me sold. She however was all about one steak, the Picahna. As defined by Wikipedia, (Did I just really reference Wikipedia) is from the top sirloin cut. The preparation for this steak is very uncomplicated and in this lies its genius. It is merely a salt and pepper steak rubbed in olive oil. To prepare the steaks let them come to temp on the counter. While this is happening you will infuse 1⁄4 cup olive oil with three cloves of fresh garlic. Make sure to use a basic olive oil, cold pressed works best for this but you should skip the expensive extra virgins and use a nice cooking oil. The best method to infuse the garlic is a garlic press; this method will

give you some garlic juice. Allow this to sit for 45 minutes. As soon as I get this made I go ahead and start the potatoes on the grill with just salt on the skin wrapped in foil. About 15 minutes before the steak comes to temp I start the fresh green beans. I simply place them in a foil pouch with two cloves of pressed garlic and two tablespoons of SALTED butter. (If you use unsalted butter you must add 2 pinches of sea salt.) Toss the whole foil pack on the grill over indirect heat. I take this chance to quickly split the potatoes and add butter salt and pepper and return them in foil to the grill over direct heat. Rub the oil mixture directly onto the steaks and let them rest for 10 more minutes. I highly recommend wearing gloves for this since it will you some serious soap to cut the oil off, and then you would have to address the garlic smell. Grill off your steaks normally, but be cautious if you are running them over a direct flame since in addition to the fat from the sirloin you will have the added oil. Once you sear the steaks off and let them rest you can address the potatoes. The simplest recipe is sometimes the best, take the potatoes and smash them directly on the plate. Let your guests dress it however they like. Simply open the foil packet and the beans are ready for plating. Finally I plate the steaks. Before you sit down its time to reach deep into that draw and find something to rival the garlic flavor that is about to punch you in the face. Seasonal offerings are a great chance to try something new and interesting. I found something that I was not sure how I would feel about it but when it comes to an IPA it will always get at least one try. Sierra Nevada decided

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to challenge the idea of what an IPA was by creating Flipside Red IPA. It is billed as their welcome to fall. This is not a combination beer but I would call it far from a traditional IPA. They managed to make an IPA that reminds you of a red. It is a smooth lightly hoppy IPA but has the sweet caramel notes of red ale. I would not compare it to a Killian’s by any measure. I however, will say it does remind you of one. It is a stronger ale at an ABV of 6.2. The strength of the hops are able to cut through the garlic from the beans and steak while the sweetness of the red compliments the dish. Overall this dish is rounded out by this unique small batch beer. As I am writing this I am aware that by the time it comes to print I doubt you will be able to ﬁnd it. I picked this ale for a different reason. I

hope that it will inspire you to try crossover beers. The ﬁrst that most people are aware of is the Black and Tan. Some companies will prebottle this. I am not suggesting one of these horrible versions however. I am strongly suggesting when you see a unique version of a beer style you like comes out, try it. If you have any suggested styles of beer you would like me to try or a dish you would like me to pair please ﬁnd me on: facebook.com/shamrockingBBQ. Until then, Take a Minute to Look at the World Through the Bottom of a Drinking Glass.

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NOVEMBER 2015

A Walk Down Memory Lane have a single favorite. Just plain white bread when I visited the original Dreamland BBQ in Tuscaloosa Alabama in the 1990’s. Back before they had opened multiple locations that was all they served with their now famous ribs. I walked in and the sign read “No beans, No slaw, Don’t ask”. You received several slices Pitmaster of white bread with each order so you could sop Backyard BBQ Studs up the leftover sauce on your plate, and I used every piece I had to leave not a drop behind. whole life. Yes, my mom made those for me Carey Hilliard’s in Savannah serves buttered for as long as I can remember. She picked toast with their BBQ plates. My North Caroup the very complex recipe when we lived lina and childhood favorite Lexington BBQ in Texas. I mean Bisquick, beer and sugar always serves hushpuppies on the side, and are an extremely difficult thing to mix and those are just BBQ places I have eaten at. I bake. As I enjoyed nibbling on my beer biscan think of honey butter croissants that were cuits my thoughts started to wander to when part of a the salad appetizer I used to order I eat BBQ and what kind of breads I have at a local american food restaurant in Marihad with those meals. etta, or the cheddar garlic biscuits at another Eating BBQ at restaurants I have had nulocal spot. The original Zax (now Zaxby’s) merous bread options and I am not sure I in Statesboro always served Texas toast with the chicken finger plate I would get while I was in college. They still do that, although my memories of the original are much fonder than the chain restaurant version today. That could have been the beer they sold back then though. When you really think about it, how many meals have you had where the bread that accompanied what you ordered helped to really round out and make the meal? It is amazing when I think about how often that side option not only rounds out the meal, it is necessary to complete the meal. Can you really eat a full blown country breakfast with eggs, country ham, grits and red-eye gravy at the Bulldog Club in Lyons without a flaky buttermilk biscuit? That was a favorite spot

Brandt Haney

Are you a hushpuppy or a cornbread kinda guy? I ask because it occurred to me one day while eating my wife’s chili that a very specific type of bread accompanies a large number of meals I eat. I had just finished putting the final touches on may last article and was sitting down to eat a bowl of chili and made sure to include a couple of homemade beer biscuits. That is when it hit me that I don’t ever eat chili without beer biscuits. It is something I have done my

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my Dad and I used to go to when I would visit. Sometimes it is not even the taste of the bread item and how the flavor completes the meal but how those side items are used. I remember as a kid living just outside of Memphis my family would occasionally go to a local fish house where the restaurant had a long dock that went out over a small lake it sat on. They served big round hushpuppies with every meal. My sister and I would finish eating our dinner as quick as we could so that we could take the hushpuppies and left over french fries out to the dock where we would toss them into the waiting mouths of the biggest catfish I had ever seen. The fish would gather by the hundreds and while the small fish picked at the french fries the catfish would eat the hushpuppies whole in one gulp. I also recall visiting New York for the first time at the age of twelve. My Dad’s company had flown him up for a visit and we ended up eating dinner with the company President in the Twin Towers at Widows On The World restaurant. The topper to the meal was an ice cream dessert with a cookie bread bowl you could eat. Yeah, yeah, technically that is not a bread item served on the side, but that is how a side item can make a memory. Maybe I am a bread addict, maybe I just like carb loading every meal, or just maybe there is something special about what we add to our meals to complete them. Food and memories are a funny thing. Once a food sparks a memory then one usually begets another and another and another. I haven’t thought about Carey Hilliard’s or feeding catfish off a dock for twenty years. I haven’t thought about eating a cookie bowl since September 11, 2001. But today as I sat quietly eating a bowl of near perfect chili, I had an absolute necessary beer biscuit to complete that meal. And today I remembered and the memories began to wash over me

See Brandt Page 21.

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NOVEMBER 2015

Big Dick’s BBQ takes top prizes in Lakewood, South Carolina ship on Sept 26, 2015. No doubt this is one of the most scenic Nineteen Cook Teams competed for the spots to hold a BBQ Contest in the state First prize in the Lakewood (Myrtle Beach) of South Carolina, for the South Carolina Camping Resort Grillers Cup champion- BBQ Association. By Mike Horne SCBA

Dewayne Jones, Pitmaster of Buckwheatʼs BBQ took Second place in Butts.

Lew Robertson, Pitmaster of Smoke-N-Hope took Third in Butts.

George Ray, Pitmaster of Monkey Bottom took 4th in Butts and Second in Ribs September 26, 2015 at the Lakewood Grillerʼs Cup.

Richard Moore, Pitmaster of Big Dickʼs BBQ took First in Butts, First in Ribs, and First in Chicken Wings September 26, 2015 at the Lakewood Grillerʼs Cup.

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A Tale of Two Champions

fame. From the Tulsa World to the Kansas City Star, Buffalo’s BBQ, owned by Donny Teel, has been highlighted in publications for years about his delicious food and long winning history in competition barbecue including a World Championship. The number of trophies Donny has won over the years would ﬁll up that trailer in Sperry and probably the whole parking lot. But that doesn’t stop him from trying to bring home more. About an hour and half southwest on Interstate 44 you’ll ﬁnd yourself in Wellston, Oklahoma. With a population of 800 people everybody in this little town Grand Champion David Bouska, Pitmaster of knows the former local butcher. Closing up shop to concentrate Butcher BBQ Photo by Movin’ The Chains BBQ

By: Kelly Pike Team MooChewSooey Oklahoma Barbecue Society

Nestled in the parking lot of a Daylight Donut shop in the tiny town of Sperry, Oklahoma sits a pitmaster who is no stranger to

on his rubs and sauce business, David Bouska of Butcher BBQ is also a World Champion in the barbecue arena winning the World Food Championship in 2012 and starring in Season 5 of Desination America’s “BBQ Pitmasters” television show. David has even passed his passion for barbecue on to his son

NOVEMBER 2015

Levi who operates The Butcher BBQ Stand just off I44 in Wellston. To meet Donny and David at a barbecue competition, you would never know just how successful these two have been over the years. Their unassuming personalities and “good ole boy” attitudes draw other teams to them. Picking their brains about a new rub or a new smoking method is never awkward or uncomfortable but rather laid back and easy going. They both Reserve Grand Champions Donny & Cindy Teel, of Bufmentor other teams and faloʼs BBQ Photo by Kelly Pike truly want others to be as successful as they Society Team of the Year contest run. With are. 29 teams competing, Donny & David were But the competitive spirit is alive and well both strong right out of the gate in Chicken in both of these men. That was evident in with David scoring 2nd place with a score Sand Springs, Oklahoma October 10th at the of 177.70 and Donny edging him out with Chillin’ & Grillin’ Barbecue Competition. a perfect 180 for 1st place. Butcher’s BBQ With proceeds beneﬁtting the Sand Springs was the only one them to place in the top 10 Chamber of Commerce, this contest is held in Pork Ribs coming in 3rd place. But they along the banks of the Arkansas River at both heard their names in Pork with a 5th River City Park. This was the 4th year for place ﬁnish for Butcher’s BBQ and 7th place this KCBS sanctioned event, and the sec- for Buffalo’s BBQ. ond-to-last stop on the Oklahoma Barbecue See Champions Page 21.

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Bubba Grills Wins GBA State Championship By Jim Sewell GBA Vice - President

The Georgia Barbecue Association (GBA) held its annual State Championship contest at the Deep Roots Festival in historic, downtown Milledgeville. Thirty two teams put their best efforts forward to take home a share of the $11,000 purse. Stumps Smokers sponsored an additional $1500 award to the overall GBA State Champion. Getting that coveted last call of the day as Deep Roots Festival Grand Champion and

NOVEMBER 2015

the GBA State Champion was Lonnie Smith and team Bubba Grills. In the GBA, the team with the highest cumulative score across the three categories in the preliminary rounds is named the Reserve Grand Champion. CaJenn Smokin’ Que, led by pitmaster Billy Jennings, made ﬁnals in Pulled Pork along with 7th place in Loin and 6th place in Ribs to win the Reserve Grand Champion award. Teams had to be on their “A” game right off the bat. The ﬁrst category

Team Bubba Grills takes home Grand Champion at the Milledgeville, Ga Deep Roots Festival Georgia Barbecue Association State Championship 2015. turned in is Pork Loin and the entry had to be close to perfect to advance to the finals round. In fact, the top 3 teams in the preliminary round all scored a 599.7 out of a possible 600. After the Loin Finals Captain Jackʼs Freedom BBQ Team took home first place Pork at entries were scored by the panel of finals judges; Tim Coleman and the GBA State Championship in Milledgeville.

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NOVEMBER 2015

Could this be The Perfect Contest? The Real Squeal - Lyons, GA

Gowan Fenley

Chairman Georgia BBQ Championship What do you look for in a KCBS contest? The big money and deep payouts of the large events with 70+ teams? Or perhaps you prefer the more intimate hometown experience of the smaller events with fewer teams? What if I told you there was a contest that features both? Possibly the best kept secret of the GBC Tour is The Real Squeal in Lyons, right next door to Vidalia in onion country. 2015 marked the sixth year as a KCBS sanc-

tioned event and one of the charter Georgia BBQ Championship events. Local boosters built out an entire park just for this festival, complete with in ground utilities, permanent bathrooms and an air conditioned building for the cooks meeting and judging. And there is much more to the festival than just the BBQ competition, with crafters, chainsaw sculptors, music, fireworks, Native American demonstrations, a car show, skeet shoot, a 5K run and new this year the Miss Lyons BBQ beauty pageant. But all that is only half the story – The Real Squeal is also one of the highest paying contests in the state, and with fewer than 30 teams competing for a $20,000 ten-deep prize pool, the odds are extremely good that a lot of teams will go home with pocket full of money. So why doesn’t Lyons draw more teams? It’s a mystery to the organizers in Lyons. Maybe it’s because North Georgia teams hate to fight through Atlanta traffic, or maybe the teams who enter here year after year want to keep a good thing to themselves so they keep it off the radar. One fact is clear however: teams that give Lyons a try come back again and again. This year the weather was good, with just

Pitmasters Tina & Bobby Cannon take The Pit Crew to Grand in Lyons, GA October 10, 2015. The Pit Crew GA racked up their third GBC Grand, rocketing them to the top of the rankings of the best teams in Georgia. Photos courtesy of Lyons Main Street enough breeze and a short shower to keep it comfortable and the gnats at bay. Many of the front runners in the GBC ranking made the trek South in search of points and were well represented when awards were called out. GBC newcomers Angry Jack BBQ to ﬁrst place in Chicken with a 180, while Bradley and Connie of Templar Temptations showed the Lang is still a winning cooker by pro-

ducing the best Ribs box of the day. The #1 Pork trophy went to Winder’s own Hootie Q, and Brisket was won by Backwoods BBQ. When the time came for the overall announcements, The Pit Crew GA had a lock on winning the Grand with a 2-7-4-2 showing, and it seemed that Que’n Stew’n & Brew’n was in position for the Reserve with a 5-10-6-7. What no one realized was

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THE BBQ TIMES

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NOVEMBER 2015

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PAGE 15

THE BBQ TIMES

LYONS

LEFT: Allen Tuckerʼs Chattahoochee Que brought the RGC check home to Dacula from Lyons this year. This was also his ﬁfth GBC qualiﬁer, launching his team into the GBC overall top ten.

From Page 10 with a 5-10-67. What no one realized was that although Chattahoochee Que had failed to get a top ten call in chicken, they had lost a three way tie to ﬁnish 11th. That 11-6-2-3 was strong enough to beat QSB by three points to take the RGC with a 693.6572. The Real Squeal is already on the schedule for Oct 7-8 in 2016. The only question is: Now that the secret is out, how many teams will come down to give “The Perfect Contest” a try?

NOVEMBER 2015

Photos courtesy of Lyons Main Street

Angry Jack BBQ may be a new name on the GBC tour, but a perfect score in chicken at The Real Squeal shows that this is no backyard team!

Gene Culbertson, Pitmaster of Backwoods BBQ won Brisket and ended up sixth overall, their best GBC ﬁnish so far this year.

Sandy Autry of Hootie Q, also ﬁnished ﬁrst in Pork for the second time on this yearʼs Bradley and Connie Jeffs of Templar Temptations GBC tour, moving him up to 6th in the state repeated their win in the Ribs category from Eurankings. harlee contest back in June.

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THE BBQ TIMES

My Kind of BBQ! Fixin’s from the Kitchen

Judy Evans

Fixin’s from the Kitchen judymevans@outlook.com

NOVEMBER 2015

Recipes that what she said she wanted!!! Well most of you know Audrey, and her being my daughter and best friend of course when she asked me to drop by for a few minutes to talk I was all over it. I was thinking maybe news of proposal from you know who, or I’m sure most of you know who I am referring to, anyway that wasn’t it. She had been thinking about doing something new with the paper, adding recipes and wanted to know if I would start submitting them for the paper. I said Audrey I don’t do a lot with BBQ, I gave my last smoker away actually 2 of them, one I never even used was brand new, and the other one I wish I would have kept.

BAKED BEANS

This are pretty easy to make. They go along

Florida Barbecue Association President’s Ramblings by Steve Brumm It is hard to believe that October is over already. It seems like I just wrote an article for September. The weather is cooler now and the smell of BBQ smoke is in the air here in my part of Florida. The FBA was well represented at the Royal, the Jack, and the Sam’s Championships. Congratulations to our teams and judges that participated. It is an honor to be chosen and also sends a message to the BBQ world that the FBA is a force to be reckoned with. The Board continues to seek input from the membership on issues that YOU think are important. To that end, we have formed a cooks’ advisory committee, and organizers’ committee and have revamped the judges’ committee. When members of these committees seek you out at events and ask you how is the FBA doing and what can we do better, give them your input. By the time your ideas reach the Board, it will come from the committee and won’t have your name attached. You are also always welcome to email me with your comments and questions. I promise you will get a truthful answer even if it is not the one you want. I would also point out that some of the issues we are dealing with took years to develop. We aren’t going to get them ﬁxed in a month. Also we have to prioritize our limited resources so we are good stewards of FBA assets. I ﬁnd FBA membership to be an interesting issue. Old members leave and new members come on board. The Board is very concerned with why members leave. What it appears is that folks have fam-

ily issues or health issues that preclude participation. They lose interest in BBQ and move on to other things. They leave the area or they just don’t like the way the FBA is doing business. It would be nice if the latter would give us a chance to explain or ﬁx the problem before they leave but that doesn’t happen a lot. The good news is that those folks are a small minority. Our biggest membership issue is payment of dues. If you don’t pay your dues on time, your judge’s certiﬁcation and your ability to get TOTY points turn into pumpkins. Our secretary and treasurer make every effort to notify you when your dues are due but they need your help. Dues are due in either June (July 1 cut-off date) or December (January 1 cut-off). The majority come due in December. If you have any doubts about when you are due, contact our Secretary, Connie Washum, and she will let you know. It is embarrassing to get to a contest and be told: “Sorry, you can’t play because your dues aren’t paid”. I taught a judges’ seminar here in Panama City recently and really enjoyed meeting a group of new judges who displayed unbridled enthusiasm. Please welcome these new folks into our BBQ family and show them that BBQ really is fun. The holiday season is rapidly gaining on us. I hope you all take the time to be with your families and smoke some wonderful holiday meals. Also pause on Veterans Day or any other day and give thanks for our Vets and our serving service members. Smoke Well! Steve

Baked Beans with about anything, and are super great to take to a tailgate or party for a group or large family. Or throw them together with some of your leftover BBQ one night during the week. 1 lb ground beef 1 med onion 1 small (or half) bell pepper 1/2-cup water 2 (15 oz) can of beans 1/2-cup ketchup 1/2-cup brown sugar 2 Tbsp prepared mustard 2-garlic clove, minced 1 lb bacon 9 x 13 oven safe dish Cook and drain bacon (just until bacon is done it will continue to cook in the beans) and ground beef. Preheat oven to 350. Mix beef with water, vinegar, onion soup, beans, ketchup, and mustard, brown sugar garlic. Fold mixture into beans. Pour beans mixture in a lightly greased 9 x13 dish. Then layer the bacon on top. Cover the beans with aluminum foil, and bake covered for 30 mins, and then uncovered for 15 mins, for a total of 45 mins cooking time. This is a favorite of mine and it takes all day, but it sure is good this time of year. It makes about four quarts or more. Truly it makes a lot but its always good. The pot just keeps ﬁlling up every time you add another ingredient. This stew is thick, not soupy. You can add tomato sauce if you want more

soupy. Or can of Tomato Soup with little left over chicken broth. Enjoy, we have for years. Also, I have cooked the tenderloin in pressure cooker, makes it a little faster.

BRUNSWICK STEW

3 gallon Pot 1 whole chicken (1.5 to 2 lb.) Boiled 1 pork butt or 3.5 to 4 lb. tenderloin (I like to use tenderloin because of less fat and it does not take as long to cook.) 2- 15oz. cans Whole Kernel Corn 4 Med. Potatoes diced 1 -15oz. can Cream Corn 1 1/2 cups Ketchup (Hunts) Heinz 57 sauce (add to taste) 1 Tb. Worcestershire Sauce 3-15oz. can Hunts Whole Tomatoes (I put into blender before adding) 1-8oz. can Little English Sweet peas Cook meat until it falls to pieces, then pull meat into strings. Season with Heinz 57 to taste. Add peas, kernel corn, tomatoes, ketchup, and Worcestershire to meat in large pan. Cook about 35 minutes, than add cream corn, let simmer, stirring often. Add sweet peas last, just before done. I usually let simmer for good 35 or 40 more minutes. Yall enjoy and let me know what you think since you are the true BBQ pro’s. Next month will be some winter night bakes since the weather is coming along and we won’t want to be outside for nothing!

THERE’S ALWAYS MORE @ WWW.BQTIMES.COM

PAGE 17

THE BBQ TIMES

NOVEMBER 2015

Victory Lane BBQ Bags Grand at Murphysboro BBQ Cook-off with Whole Hog Murphysboro, Illinois • September 26, 2015 • Memphis Barbeque Network

Grand Champion Victory Lane BBQ

Whole Hog first Place – Victory Lane BBQ Second Place – 3 Taxi Guys 4th Place – Party Q Shoulder first Place – Victory Lane BBQ Second Place – Will-be-que Third Place – Party Q 4th Place – Sweet Swine O’mine Ribs first Place – Sweet Swine O’mine Third Place – Fbi BBQ - Fat Boys Of Illinois 4th Place – Will-be-que

ABOVE: Pitmaster Heath Riles, and his team Victory Lane BBQ take home Grand Champion in Murphysboro, Illinois with their Whole Hog September 26, 2015. Victory Lane BBQ also took home ﬁrst place in Shoulder at the Murphysboro BBQ Cook-Off. Photo Submitted by Candace Riles TOP RIGHT: Pitmaster Jamie Campolongo (left) and Pitmaster Rick Hewatt, of 3 Taxi Guys show off their trophy for Second Place Whole Hog. BOTTOM RIGHT: 3 Taxi Guys accepts the award for Second Place Whole Hog in Murphysboro, Il September 26, 2015. Photo Submitted by Rick Hewatt

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PAGE 18

MILLEDGEVILLE

THE BBQ TIMES

From Page 9

Real South BBQ wins First Place Pork Loin at the GBA State Championship in Milledgeville at the Deep Roots Festival. Cajeen BBQ wins Reserve Grand at the GBA State Championship in Milledgeville at the Deep Roots Festival. Cajenn Smokin’ Que got the Second place call. Real South BBQ walked for the

second time by taking Third place. Raging Smoke BBQ grabbed 4th place. By just

0.3 of a point, 5 O’Clock Somewhere edged Dixe Que for 5th. Johnson Boys BBQ took home the 7th place award with Nature Boy BBQ grabbing 8th place. Smokin’ 42 BBQ and Rescue Smok-

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ers swapped placed this time with Smokin 42 BBQ in 9th and Rescue Smokers in 10th. Bubba Grills State Championship Ribs won the ﬁnal category of the day. Daddy O’s BBQ was Second with

NOVEMBER 2015 Simply Que in third place. Just Blowing Smoke took 4th place followed by Party Porkers in 5th and Cajenn Smokin’ Que in 6th place. Rescue Smokers took 7th place by 0.5 of a point over Captain Jack’s Freedom BBQ Team. Smokin’ 42 BBQ and Raging Smoke BBQ rounded out the top 10. The GBA wants to thank the city of Milledgeville for rolling out the red carpet once again all the GBA teams & judges. The Deep Roots Festival is one of the top festivals in the state of Georgia. Next the GBA heads to Wrightsville for the ﬁrst time for Johnson County Wiggle & Twist on Halloweeen weekend.

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PAGE 19

THE BBQ TIMES

Calendar of BBQ Events

NOVEMBER 2015

Do you have an event you would like added to the calendar in the paper or online, email aevans@bqtimes.com and it will get in the next edition! Lookout for our new calendar updates coming online soon at WWW.BQTIMES.COM CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com Nov. 14, 2015: Indio California State BBQ Championship, Indio, CA. Dec. 12, 2015: King of the Smoker Invitational 2015, La Quinta, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org Nov. 13-14, 2015: Swamp Fest BBQ Competition, Haines City, FL. Contact: Jonathan Bartley, 863-439-7332. Nov. 14, 2015: Third Annual Grillers Gone Wild BBQ Festival, South Daytona, FL. Contact: Gregory Bartholomew, 386-322-3070. Nov. 21-22, 2015: Smokin’ Flamingo BBQ & Music Festival, Jacksonville, FL. Contact: David S. Haskett, email: callahan4life@windstream.net. Nov. 21-22, 2015: Grills Gone Wild BBQ Competition, Panama City, FL. Contact: Ann Scruggs or Hogs Gone Wild. Dec. 5-6, 2015: Orange Blossom Revue, Lake Wales, FL. Contact: Rusty Ingley or Caitlin Meadows, 863-845-6562. Dec. 11-12, 2015: Southern Pines Blues & BBQ, Perry, FL. Contact: Dawn Taylor, 850-584-5366. Dec. 12, 2015: 4th Annual Cutler Bay Rib Ticklers Ball, Cutler Ridge Park, Cutler Bay, FL. Contact: Fred Bobson, 305-238-4166 or email: fbobson@cutlerbay-ﬂ.gov. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com Nov. 20-21, 2015: Albany Quail Classic BBQ Contest, Albany, GA. Contact: Bill E. Bowels, 229-889-0312 or 229-3470698. Dec. 4-5, 2015: Third Annual Moultrie Moose Lodge #1158 BBQ Cook-Off,

Moultrie, GA. Contact: Cecil Hinson, 229-891-1103 or Travis Webb, 229456-1387. INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org Nov. 13-14, 2015: Billy the Kid BBQ, Hico, TX. Contact: Cindy, 254-434-8194 or email: cindynowlin@yahoo.com. Nov. 13-14, 2015: Laredo’s Big, Bad BBQ Cook-off, Laredo, TX. Contact: Jose Tijerina, 956-401-5886 or email: wichotijerina@gmail.com. Nov. 13-14, 2015: Gobble Cook-off, Lake Jackson, TX. Contact: Staci, 979-9972100 or email: staci.walden@yahoo. com. Nov. 13-14, 2015: OTP BBQ Cook-off, Richmond, TX. Contact: David, 830928-5016 or email: dave@otpboothx. com. Nov. 20-21, 2015: Kingsville Heritage Rodeo & Cook Off, Kingsville, TX. Contact: Lars, 361-935-6650 or email: chamber@kingsville.org. Nov. 20-21, 2015: Victoria API Cookoff, Edna, TX. Contact: Shana, 361-9204315 or email: sspeer@jwenergy.com. Nov. 20-21, 2015: McGregor Lion’s Club BBQ, McGregor, TX. Contact: Mike Olson, 254-258-8171. Nv. 20-21, 2015: Muy Grande BBQ Cook Off & Prospect, Eagle Pass, TX. Contact: Johnathan, 830-776-3992 or email: mcjlssales@gmail.com. Nov. 20-21, 2015: TBIPAC Fall Throwdown BBQ, Marksville, LA. Contact: Amy, 318-240-6414 or email: asampson@tunica.org. Nov. 28-29, 2015: Soza Bros BBQ Cook Off, McAllen, TX. Contact: Javier Sosa, 956-330-0301 or email: sosa_ javi@cloud.com. Dec, 4-5, 2015: Second Chupacabra Throwdown BBQ, Beeville, TX. Contact: Rose, 832-788-6974 or email: roses@idworld.net. Dec. 4-5, 2015: Raymondville Cops for Tots, TX State Championship, Raymondville, TX. Contact: Tom, 956-689-2441 or email: tommy.gomez@co.willacy. tx.us. Dec. 4-5, 2015: Jason Pelton’s 5th Cow-

boy Round Up, Huntsville, TX. Contact: Sheri Pelton, 936-537-0672. KANSAS CITY BARBECUE SOCIETY For additional info., visit KCBS website at www.kcbs.us Nov. 13-14, 2015: Richland CharBroile Challenge, State Championship, Richland, GA. Contact: Larry Hammock, 404-394-2586 or email: clara. l.hammock@gmail.com. Nov. 13-14, 2015: Smoke on the Harbor BBQ Throwdown, State Championship, Mount Pleasant, SC. Contact: Chris Mitchell, 843-284-7022 or email: cmitchell@charlestonharborrest.com. Nov. 13-14, 2015: Smokin’ Up The Saddle Club (GBC Qualiﬁer) , State Championship, Chatsworth, GA. Contact: Mitchell Bedwell, email: sutsc. mitchell@gmail.com or Sparky Roberts, email: sutsc.sparky@gmail.com. Nov. 13-14, 2015: Indio California State BBQ Championship, State Championship, Indio, CA. Contact; Thom Emery. Website: www.BBQthom.com. Nov. 20-21, 2015: The National BBQ Cup, State Championship, Cumming, GA. Contact: Randall Bowman, 770886-6290 or email: BBQcup@hotmail. com. Nov. 20-21, 2015: Bar-B-Cure, State Championship, Knoxville, TN. Contact: Nancy Barger, 865-693-7733 or email: nancy@huntervalleyfarmtn.com. Nov. 20-21, 2015: Plant City Pig Jam State Championship BBQ Contest, State Championship, Plant City, FL. Contact: Amy Nizamoff, 813-854-3707 or email: amy@plantcity.org. Dec. 4-5, 2015: Calhoun KOA’s Smokin Up the Campground (GBC Qualiﬁer), State Championship, Calhoun, GA. Contact: Aaron Walkover, 706-307-9129 or email: ahwalkover@yahoo.com. Dec. 4-5, 2015: Christmas on the River State Championship BBQ, Demopolis, AL. Contact: Paul A. Willingham, 334-422-1029 or email: cotrBBQ2015@gmail.com. Dec. 11-12, 2015: 2015 Downtown Barbecue Throwdown, Las Vegas, NV. Contact: Steve Overlay, email: steveno702@embarqmail.com. Dec. 11-12, 2015: King of the Smoker Invitational, La Quinta, CA. Contact: Jessie Fleishman, 760-775-4222 ext. 322 or email: Jessie@bigpoppasmokers.

com. LONESTAR BARBECUE SOCIETY For additional info., visit the Lonestar Barbecue Society website at www.lonestarbarbecue.com Nov. 13-14, 2015: Cooking for Courage, Magnolia, TX. Nov. 13-14, 2015: Wild Hog Cook-Off, State Championship, Crowell, TX. Nov. 13-14, 2015: 5-0 Cookers Scholarship, Del Valle, TX. Dec. 4-5, 2015: first Annual Thin Blue Line BBQ, Carrizo Springs, TX. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com. November 13-14, 2015 Speed and Feed BBQ and Car Show 1301 Harry Byrd Hwy (Hwy 151) Darlington Raceway, Darlington, SC Contact: Bridget Holloman, 843-395-8900 bholloman@darlingtonraceway.com November 14-15, 2014 Chili, Brews and BBQ 111 W. Cheves Street Florence, SC 29501 Contact: Les Echols (843) 665-0515 www.flochamber.com November 20-21, 2015 FDHS Butts & Wings BBQ Festival To Benefit Camp Happy Days – SC “Kids Kickin’ Cancer” 8500 Patriot Blvd. North Charleston, SC 29420 Contact: Tricia Andrews ROCKY MOUNTAIN BBQ SOCIETY For additional info., visit the Rocky Mountain BBQ Society website at www.rmBBQa.com

TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org Nov. 13-14, 2015: Diamonds & Dollars, TX State Championship, Spring, TX. Contact: Dolores Patterson, 281-7012603. Nov. 13-14, 2015: Jimmy (PeeWee) Wells Memorial Cookoff, Houston, TX. Contact: Herschel Williams, 281-7031329. Nov. 20-21, 2015: Heath Schielack Memorial Cookoff, Huntsville, TX. Contact: Reid Tipton, 409-679-6133. PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Paciﬁc North West Barbecue Association website at www.PNWBA.com SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. Nov. 13-14, 2015: Hot Rod Hog BBQ Cook Off, Georgetown County Airport, Pawleys Island, SC. Contact: Brian Crislip, 843-446-3403 or email: bctrubluenursery@yahoo.com. Website: www.thefallrollout.com/home. html. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs. com. Nov. 14, 2015: Sharkstock Fall Festival Steak Cookoff, Pilot Point, TX. Dec. 5, 2015: Winter Wonderland Steak Cookoff, Graham, TX. Jan. 9, 2016: Houston Steak Championship, Houston, TX. Feb. 5, 2016: Humble Rodeo Steak Cookoff, Humble, TX. Feb. 20, 2015: Second Annual Red Dog Icehouse Steak Throwdown, Kenedy, TX. March 22, 2016: NBBQA Classic Steak Cookoff, Jacksonville, FL. March 12, 2016: Camden Daffodil Championship Steak Cookoff, Camden, AR.

PAGE 20

THE BBQ TIMES

AUDREY

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

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NOVEMBER 2015

From Page 3

Now, don’t go getting me wrong with what I said in the above paragraph. It really is the truth but not only for the rest of you but also for the paper and me. We have had tremendous growth over the years and in some ways we have shrunk too. I mean, to be 100% honest, there is no “WE” anymore. The only “we” that is left to The BBQ Times, is my truly devoted and awesome columnist and I. So, Please give these folks feedback, let them know you read what you write and if you do or don’t like their topic of choice for the month. Just like myself, they put hours of thought and work into their items for The BBQ Times. They want to know if I get feedback on their columns and they ultimately want it too. You see, when The BBQ Times was started, according to the first edition, I was merely an Advertising Sales Person. I think this is when dad really struck the idea of getting me into this and he just put one together and printed it with my name in it and said, Hey, by the way you have a new job each month. At the time, I was just graduating EMT school as a full time student, and had been working Full Time as General Manager of our Bi-Weekly newspaper in Perry, GA with over 30 employees. Did he really think I needed another “Job”? I didn’t even realize what he had done until the paper had already come off the press. It only took a month or two to figure out, THIS was the new job for me. Although I had been running a bi-weekly newspaper, and had ran our restaurant for a little over 2 years I really had no idea what I was doing or getting into. I had someone who helped gather the articles and information for the papers, Miss Susan, I’m sure many of you remember her gorgeous smile and beautiful self. I had a team of folks who handled the layout and design and ad design whenever I threw something their way, and of course I needed it right then! Then there was an awesome lady, Miss Kerri, who handled all of the billing and accounting. I had a pressroom in the back of the office, which most of the time was screaming at me on press day and they got the paper a few days later. You get what I’m saying here, right? I had no IDEA what I really had gotten myself into for the long haul. Fast-forward Five years: What you see is what you get! : ) In 2011, I bought the paper from my father, and learned what it was like to be on your own. It is no doubt the best thing I have ever been through in my life but at times, I thought it could be the end of the world. I hope all of you know that I put my heart and soul into The BBQ Times each month. I know sometimes I don’t get things back as quick as I should, or I don’t always have things on

time but, I have adapted to a schedule that works and makes sure all of my bases are covered each month. If I don’t stick to that schedule, I will forget or miss something for sure. I don’t have others to help anymore. I am all you get and one person can really only do so much in a day. We are all human and we all make mistakes. I’ve always been told, “If you don’t make mistakes, you will never learn anything.” Along the same lines, I can remember a few quotes I’ve been taught in life and business, “Support those who support you.”, “Do what is best for you.”, “Do what is most important to your business and success.”, “Nothing worth having comes easy.”, “Don’t bite the hand that feeds you.” “Don’t forget who butters your bread.” “Choose your words (and conversations) wisely.” I’m sure a few of you have either heard a few of these or been told a few of these or even been the one saying them. Those are the things I keep in mind with the paper. I hope people can understand that as some folks question what contest I go to, if I have a favorite sanctioning body, if I publish some more than others. The fact is, no matter how big the paper gets, I will remember where I came from and how I get / got to where I am. I don’t pick and choose what contest we cover or where I go. I try to be fair and split it up. Sometimes that means I have to go to a different contest that year, but sometimes it means you remember the “little” guy because he is who helped get you where you are. So please do not get offended if I haven’t been to your contest, or if I have to skip your contest one year, it just shows the growth of the paper and also my devotion to what I do. I invite ALL CONTEST, ALL TEAMS, ALL BBQ LOVERS, ALL WRITERS and ALL PHOTOGRAPHERS to send in any thing they have that we can run. If you have photos, send them, I can assure you I will make sure whoever took them gets credit and we will fix it up right. I will get you the coverage you deserve in the paper. No one is too big or too small to be included. The more the better in my opinion. I’d love nothing more than to have a 48-page paper every month and another 5,000 subscribers. It is proof I am doing my job and people enjoy what I do. There is tons more I could write about this month, and I could probably fill up a few pages with Thank You’s and memories, and “hogwash” about life but I’m out of room. I’m going to try and find some different approaches to my columns coming up this year. I might do some reminiscing on past events and people I’ve met in the BBQ world. And, I have a few more ideas in my head on more new stuff on the website. But, until next month....keep rubbin those butts.

PAGE 21

DANA

THE BBQ TIMES

From Page 4

low shirt group that does all the work to make this event happen are some of the best folks around. Truly a family reunion every year. See yall soon. The Kansas City Royal has to be on everyones bucket list. Just to be a part of that contest is something you will never forget. Also the Jack is the tough one to get in, but just being there could make it your favorite contest. That cool little town, Mary Bobos, shopping in the square, the parade, dinner on the hill, I just want to go back.

We need to kidnap Janet Phelps and keep her until Kell has another best of the best. All the teams that have only been around for 4 or 5 years have missed that experience and it may be my fondest memory of all these adventures. I would like to hear from folks and hear what their thoughts are of the best contest. I know there are a lot of events out there that go out of there way to make everyone feel welcome. That is the ﬁrst step to being the best. See yall at a contest soon. Dana”Big Papa “ Hillis

CHAMPIONS From Page 8

The ﬁnal calls in Brisket found Butcher BBQ in 9th place and Buffalo’s BBQ in 2nd place. Walks in all categories seemed to be the winning combination as Butcher BBQ took Grand Champion while Buffalo’s BBQ took Reserve Grand Champion. First place in Pork Ribs went to Oklahoma Jayhawk BBQ with perfect score. 1st place in Pork went to Movin’ The Chains BBQ who traveled all the way from Oregon to compete. And 1st place in Brisket was awarded to MooChewSooey. The top ten were respectively: Butcher BBQ, Buffalo’s BBQ, Little Pig Town, Movin’ The Chains BBQ,

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MooChewSooey, Mac’s BBQ, Three Hog Night Smokers, Indian Territory Smoke, Rise N Swine, and Spicy Spit Fire. The commitment Donny Teel and David Bouska give to the sport of competitive barbecue, as well as to their individual businesses, is something to look up to. Whether you’re a cook team, a customer, or just a neighbor in the small towns of Sperry or Wellston, Oklahoma, you can’t help but admire and respect their accomplishments. This writer salutes these legends of Oklahoma barbecue.

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NOVEMBER 2015

JEFF From Page 4

Democrats: Salvation is the Solution White, Black, Yellow, Green, purple, turTables of death : Salvation is the Solution quoise, chartreuse... people of all color: Salvation is the Solution Angel tables : Salvation is the Solution American, African, Mexican, Asian, EuAddiction: Salvation is the Solution ropean, Iranian, Russian, Egyptian, SyrPoverty: Salvation is the Solution ian etc.....: Salvation is the Solution National debt: Salvation is the Solution Congress: Salvation is the Solution Our prayers are focused.... Salvation will President: Salvation is the Solution change the World we live in. Are YOU Supreme Court: Salvation is the Solution saved? Have you surrendered your whole Hollywood: Salvation is the Solution heart to God? There’s no half-way on this, Main stream Media: Salvation is the Soluyou’re either in...or out! If you are saved, tion you won’t need to “sell” it, this scripture Fox News: Salvation is the Solution will glow in your life... 17 Therefore, if anyThugs: Salvation is the Solution All Lives Matter: Salvation is the Solu- one [is] in Christ, [he is] a new creation; old things have passed away; behold, all things tion Planned Parenthood: Salvation is the So- have become new. [2Co 5:17 NKJV] Today is YOUR day to become a part of God’s Solution lution! Give it to God! Republicans: Salvation is the Solution

BRANDT

From Page 6

like a warm blanket. What do you think you will remember when you look at that perfect yet necessary compliment to your next meal?

BEER BISCUITS

(The Perfect Chili Compliment)

3 Cups Bisquick 3 Tablespoons sugar 1 Light Beer Preheat oven to 350 degrees. Combine all the ingredient and mix well. Fill greased large muffin tins about three quarters full. Bake for 15 to 20 minutes until a toothpick comes out clean. Split, butter and enjoy.

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

EST. 1935

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

PAGE 22

THE BBQ TIMES

NOVEMBER 2015

South Carolina Barbeque Association Judges Advance Several Judges were recognized on Sept 26 for their accomplishments and received their respective hats and aprons.

At the Mauldin Sooie Festival: 1. Larry Powell, received his Master Judges Hat. 2. Tyler Jones received his Senior Judges Hat. 3. Sonny Huntley also received his Senior Hat. 4. Kerry Bowder received his Cer-

4. 5.

tiﬁed Judges Apron-aporn-1.jpg At the Lakewood Cook-off: 5. Doug Jaquays received his Senior Judges Hat-senior-hat.jpg 6. Don Ferguson received his Certiﬁed Judges Apron- Apron-1.jpg

Arlington BBQ Fallfest

Arlington, Tennessee - October 3, 2015

WHOLE HOG 1st Place – Victory Lane BBQ 2nd Place – Will-be-que 3rd Place – Sweet Swine O’mine 4th Place – Party Q SHOULDER 1st Place – Victory Lane BBQ 2nd Place – Smoke Masters 3rd Place – Party Q 4th Place – 901q RIBS 1st Place – Serial Grillers 2nd Place – 901q 3rd Place – Rib-ka-teers 4th Place – Meat, Drink And Be Merry

Victory Lane BBQ Team after awards in Arlington, TN Oct 3, 2015.

Heath and Candace Riles, and their son Blaine after awards in Arlington, Tn.

PAGE 23

THE BBQ TIMES

NOVEMBER 2015

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

Introducing the

Tteam from Bubba Grills S

We have developed a new addition to the Bubba Grills family. A roll around cabinet style cooker that easily ﬁts in most trailers and toy haulers. And the best part is...

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PAGE 24

THE BBQ TIMES

NOVEMBER 2015

Holy Smokes Has The Wiggle & Twist To Win Johnson Co.

son Boys BBQ in 8th. Ninth place went to Real South BBQ and Holy Smokes got the 10th place call. The Pulled Pork ﬁnals was almost as close as the Loin ﬁnals. Holy Smokes won the category by only 0.8 of a point Real Gary & Dionn Lanton, along with their children take home Grand Champion for their team Holy Smokes out over South BBQ. of Dublin, GA. Old Henry’s BBQ may have gotten the egories to claim the Grand Championship. By Jim Sewell

GBA Vice - President

The ﬁrst Johnson Co. Wiggle & Twist Festival included a Georgia Barbecue Association (GBA) competition. The unique festival name pays tribute to the old Wrightsville & Tennille Railroad. The old rail route had such a winding path that it picked up the nickname “Wiggle & Twist”. The festival and contest were held at the Wrightsville American Legion Post along with the Johnson Co. Chamber of Commerce. A large crowd turned to enjoy the sights & sounds of the BBQ competition; lots of vendors & great music. Holy Smokes, Gary & Dion Lanton, from nearby Dublin won both the Pulled Pork & Rib cat-

loudest ovation of the day with their 3rd place call. The BBQ Ninja took 4th place; Georgia Boys took 5th and Smokin’ 42 BBQ took 6th place. Southern Hogs edged Bubba Grills for 7th place by 0.3 of a point. CaJenn Smokin’ Q and H & J Cooking Team ﬁnished 9th & 10th respectively. Holy Smokes Grand Championship winning Ribs topped the category. Fiddler’s BBQ was the runner up. Fat Daddy P’s BBQ, in the ﬁrst competition, got the 3rd place call. Rescue Smokers grabbed 4th place with The BBQ Ninja in 5th. Sixth place went to H & J Cooking Team with 7th place going to Smokin’ 42 BBQ. Real South BBQ took 8th place. Johnson Boys BBQ walked in 9th place and Bubba Grills rounded out the top 10. In the Cooking for Fun Division, Mama’s Que & Stew won the Pulled Pork category with Big Papa BBQ in 2nd & Smokin’ Snowballs in 3rd. In Cooking for

Tifton’s Smokin’ 42 BBQ had a 599.7 preliminary score in Loin along with a 6th place in Pulled Pork and 7th place in Ribs to win the Reserve Grand Championship. In the Loin finals, Bubba Grills edged Rescue Smokers by just 0.4 of a point to win the category. Smokin’ 42 BBQ finished third. The competition was close throughout the field as there was a 3 way tie for 4th place between Fiddlers BBQ, CaJenn Smokin Q and H & J Cooking Team. Fiddlers BBQ won the tiebreaker to take 4th place. CaJenn then won the next tiebreaker for 5th and H & J took 6th place. Georgia Boys claimed 7th place just ahead of John-

Justin Marchant (Right) and Chad Brooks (Left) take home Reserve Grand for Smokinʼ 42 BBQ.

Georgia Barbecue Association Message from the Vice - President

Six years ago next month ... December, 2009. That’s when it all began. It seemed all so innocent at the time. While channel surﬁng, I ran across a new reality TV show. Now, I have never been a fan of reality TV, but this one was different -- BBQ Pitmasters. I had grown up around barbecue. My dad had a couple of pits made of concrete blocks, chicken wire & rooﬁng tin. He was the one every civic club, school group, etc. called when the put on a barbecue fundraiser. I never followed in his footsteps as a BBQ caterer, but I did consider myself a fair to middlin’ backyard pitmaster. So, when I ran across a show about BBQ, I couldn’t help but watch. During the work week, I am the Executive Director of Tourism for Hazlehurst & Jeff Davis Co., GA. Watching these shows

about BBQ competitions, I decided that hosting a competition would be something I should look into. I began researching different BBQ organizations & came across a relatively new group - the Georgia Barbecue Association (GBA). It looked like a good ﬁt, so I reached out to then President Jeff Schramm. Jeff was very encouraging but probably didn’t realize that would lead to dozens of phone calls and emails full of questions. I decided to give it a go & we chose a date in May, 2010, less than 5 months away. At this point, I had never even been to a BBQ competition. I knew I needed some ﬁrst hand experience. I signed up for a GBA judge training class in Dublin. There I met the “Granddaddy of BBQ” A.K. Saville. Mr A.K. was teaching the class. I

came early and we went over all the details of hosting a competition. I judged my ﬁrst competition in Thomasville. A little over a month and many sleepless nights later, BBQ teams began rolling onto the grounds of the Big House for the ﬁrst Hazlehurst BBQ Fest. All those pitmasters were very patient with this rookie organizer and somehow the contest came off only a few problems. By the end of the weekend, I was exhausted but also hooked. Over the past 6 years, I have made a ton of new friends and learned a lot more about BBQ. My wife still has the fear that I decide to jump over the to cook team side. While the attraction is there, I am content to stick with being an organizer, contest rep & judge. The GBA’s 2015-2016 competition season is off to a great start. Three contests and

three different Grand Champions -- Rescue Smokers (Grifﬁn); Bubba Grills (Milledgeville) & Holy Smoke (Johnson Co). The Team of the Year points championship is shaping up to be a close race. Rescue Smokers holds slim lead over Bubba Grills after the ﬁrst 3 contests. Stumps Smokers has put up $2,500 to go the Team of the Year winner. The GBA is adding another $5,000 for 2nd thru 10th places. With two more double points contests - Walton Co (March) & Hazlehurst (May); the race is wide open. If you would like to learn more about the Georgia Barbecue Association, visit our website at www.bbqga.com. Till next month, I hope to see you somewhere along the BBQ trail. ---Jim Sewell

PAGE 25 Fun Ribs, Big Papa BBQ walked last. Master Basters took 2nd and Smokin’s Snowballs, again, took 3rd place. The GBA thanks all the coordinators and volunteers of the Johnson Co. Wiggle & Twist for their outstanding hospitality in-

THE BBQ TIMES cluding a delicious Friday evening welcome dinner for all the teams & GBA officials. The group put on a great first year event & the GBA is looking forward to returning next year. LEFT: Lonnie and Grayson Smith, along with teammate Jason Adams take home first place Pork Loin in Johnson Co. BELOW LEFT: Cooking For Fun first place Pork goes to Mamaʼs Que & Stew. BELOW: Cooking for Fun first place Ribs goes to Big Papaʼs BBQ.

NOVEMBER 2015

PAGE 26

THE BBQ TIMES

NOVEMBER 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 first of the month to aevans@bqtimes.com to be included in the next issue.

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

Location: Des Moines, Iowa

GEORGIA

Bubba Grills T3 Steam Location: Hazlehurst, Georgia

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

1999 F250 Super Duty Super Cab V-10 2X4 with low original miles of 105,000! Minimal to no rust, very clean body and interior for its age. Equipped with topper and bed liner. Full towing package with trailer brake hookup. Great truck for hauling equipment and trailers! Rear seat folds down for storage. Super cold A/C, cruise control, power driver seat, power windows/locks, automatic transmission, and tape player/stereo. Avg 12-14 MPG. Contact Patrick Harmeyer Phone: 5152184633 Price: $ 8,500.00

ILLINOIS 2003 Four Winds Chateau Location: Danville, Illinois

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

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

GREAT CHRISTMAS GIFT. 5 Year Old Competition Smoker for Sale. Intended to compete, but never used for competitions. Too old and don’t need any longer. Southern Yankee Brand. Large diameter smoker has an inside diameter of 45 inches. THE SHELVES ROTATE allowing meat to be smoked slowly with either hardwood or charcoal. As a result, the meat cooks evenly without the need to ﬂip or rotate meat by hand. Water can be used for moist heat, if desired. Metallic Black Color, Full Length Diamond Plate Counter, Single Shelving Rotisserie � six 10”x48” shelves, Chrome Wheels, Diamond Plate Fenders, Wood Storage Box (2’ wide x 4’ long x 1.5’ high), 2-Door Warming Box, 8 Rib Racks and Large Diamond Plate Chrome Storage Box.

Memphis Pro Smoker

We are selling this to upgrade to a class A. It has been mainly used for BBQ Competitions. Low miles and hours. There are some cosmetic issues and a damaged spot. Repair has already been quoted. Contact: Jasen Adam Phone: 217-304-4116 Price: $32,000

Location: Grovetown, Georgia

FLORIDA Lang 60 Deluxe

Location: Fort Myers, Florida

Lang 60 deluxe for sale. Garage kept. Includes match in spare tire and 25 cfm BBQ guru. Contact Chris jones Phone: 2398412361 Price: $ 3,600.00

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Fully insulated stainless steel pellet smoker..Excellent condition, very clean...Used in a handful of competitions and a little home cooking...tried to upload pics but ﬁles were too big..See memphis.com for pics and details. Contact Clay Skinner Phone: 7063734952 Price: $ 1,800.00

IOWA 1999 F250 Super Duty Super Cab

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MICHIGAN Jedmaster rotisserie Model R26354W Location: Grand Blanc, Michigan

Moultrie, GA

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

www.joekemsbbq.com

PAGE 27

THE BBQ TIMES

NOVEMBER 2015

The BBQ Times Classiﬁeds

Jedmaster ring of ﬁre original smoker great condition with 3 stainless racks. Contact Pete Alexsnder Phone: 810-694-2169 Price: $ 1,800.00

NEW YORK

Southern Pride xlr 1400 Location: Brooklyn, New York

Gas/wood hybrid with electric rotisserie. Good working condition, strictly indoor use to date. Contact Ryan Byrd Phone: 6365799850 Price: $ 10,000.00

NEBRASKA Traeger Commercial CDM200 Location: Columbus, Nebraska

I have a Traeger CDM200 commercial grill for sale. All the electronic components are new. All three motors are newer, new hot rods and cups, and it is in good condition. It has 50sq ft of cook space. I’ve done 150 racks of ribs on it at once. The grill grates are in good condition. Please call or email for pictures and more information. Contact Travis Johnson Phone: 402.910.6371 Price: $ 6,500.00

OKLAHOMA 2014 Keystone Hideout 28 BHS Travel Trailer

Location: Woodward, Oklahoma

2014 Keystone Hideout 28 BHS For Sale! Sleeps 9. Cold Mountain Package. 28’ living length, 32’ total length. Bumper pull. Includes sway control bar and weight distributing hitch. Also includes a Wineguard Carryout satellite dish. Only camped in about 10 times!! It just doesn’t get used enough. $22,000. Can send pictures. Contact Brandon Phone: 5805717941 Price: $ 22,000.00

TEXAS

Southern Pride 500 with Digital & Smoke Extractor

large RV refrigerator, 2 burner cooktop. Contact Scott Casey Phone: PRICE Reduced $9900.00

Location: Krum, Texas

Southern Pride 500 with digital controls and smoke extractor. Ready to use! Fifteen 12” x 42” racks. Contact: Jim Paddack Phone: 940-390-6864 Price: $10,000

SOUTH CAROLINA

WISCONSIN

2003 18’ Enclosed Competition Trailer

Louisiana Super Hog Location: Markesan, Wisconsin

Location: Rock Hill, South Carolina

I have a completely loaded 2003 Continental Cargo 18X7.5 with 6.5 inside height for sell! It has a toilet, shower, kitchen sink, two drop down bunks and plenty of cabinet space. Also has a very cold 13500 air unit with heat strip, refrigerator and hot water heater with a large prep area and plenty of lights and a 18’ pull out awning less than two years old. Tires less than two years old still has at least 80% wear left. A top of the line setup all you need to do is add a cooker! Contact Brian Teigue Phone: 803-984-1798 Price: $ 6,500.00

I have a Louisiana Super Hog for sale. It is the biggest pellet smoke you can buy. It comes with a cover and a spare controller. If you have any questions please call. Contact Dan Phone: 920-398-2919 Price: $ 3,000.00

TENNESSEE 2006 Haulmaster Campmaster Competition Trailer Location: Jackson, Tennessee

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

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www.wickedque.net

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

PAGE 28

THE BBQ TIMES

Hey You....

NOVEMBER 2015

PSSSTTTT....

Are you trying to figure out what to get the BBQ lover in your life for Christmas? T The BBQ Times he BBQ T

36th Annual American Royal World Series of Barbeque

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Invitiational Grand Champions

Open Grand Champions

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By Gowan Fenley Georgia BBQ Championship

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

The BBQ Times Steve & Kathy Nelson

Waynesboro is a town of less than 6,000 residents located thirty miles south of Augusta. The self-proclaimed “Bird Dog Capital of the World” is home to two longrunning events: the Georgia Field Trials for sporting dogs and the Boss Hog Cookoff. Since 2008, Waynesboro has hosted a KCBS State Championship, one that is so �� widely respected that it ﬁlls up early and teams come back year after year. One team �� drove all the way from Wisconsin! This East side of the state is something of a KCBS borderland, drawing teams from Georgia, South Carolina, North Carolina and Florida. As such, many of the competitors regularly cook in events sanctioned by other organizations, so they have to adjust a bit to the KCBS rules and conventions. One of those cooks is Gary Blevins, of Munchee’s Smokehouse out of Lake City, FL. He says his routine doesn’t vary much from FBA to KCBS and he uses the same smoker for both. It’s a custom stainless job

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Sam’s Club Regional Las Vegas

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Oklahoma Barbecue Society

Bu-B-Ba Q Grand

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

20the Year race started with cloudy Page Team of

skies and mild temperatures on Friday. But as the day went on the humidity rose and the skies opened up bringing torrential rainfall and winds in excess of 50 mph. Teams hunkered down under whatever shelter they could ﬁnd. Unfortunately some of those shelters took ﬂight never to be seen again. Ankle deep water and mud kept most of the socializing on Friday night to a minimum. When the sun rose on Saturday morning competitors were doing everything they could to recover from overnight plummeting smoker temps and swamped campsites. Saturday proved to be a much better day weather-wise as 29 teams prepared to contend for a piece of the $10,000 prize and the crowds gathered to participate in the People’s Choice portion of the competition. The sale of taster kits for People’s Choice is the Rotary Club’s way of

INSIDE THIS EDITION:

Stump Takes Grand in Georgia

All Smoked Up wins Florence

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economy. After the stormy weather and fierce�� casino competition, teams gathered in the �� and KCBS lounge as the contest organizers �� the winners. Anrepresentatives revealed �� cillary contest �� winners were announced first with ��Smokin Hot J’s receiving 1st place in dessert with a perfect 180 score. �� People’s Choice winner this year went to �� the hometown team The Outlaws. �� With a 180 in Chicken, Clark Crew �� BBQ took top honors in the category as well as 1st place in Brisket. 1st place in Pork Ribs was OkieQ, followed by Little Pig Town with 1st place in Pork. Winning Grand Champion at the 2015 Claremore Boots~n~BBQ contest was Travis Clark with Clark Crew BBQ with an impressive score of 701.6688. Reserve Grand Champion was Little Pig Town with an equally impressive trip into the 700 club. Top ten overall was Clark Crew BBQ, Little Pig Town, Habitual Smokers, Buffalo’s BBQ, Indian Territory Smoke, Fire Dancer BBQ, OkieQ, The Outlaws, Sunrise BBQ, and Super Swine. The Claremore Boots~n~BBQ contest is a staple for many Oklahoma teams and will continue to help fund the amazing efforts of the Claremore Reveille Rotary Grand Champion Travis Clark of Clark Crew BBQ (center); Reserve Grand Club. So if you plan to throw your name Champs Scot & Rocky Kee of Little Pig Town. in the hat next year there’s only a few things you need to remember. An umbrella, rubber boots, and your sense of advenfundraising, focusing their service efforts in clean water, saving mothers and children, ture. After all, it is May in Oklahoma! promoting peace, fighting disease, providing supporting education, and growing the local

Page 11

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Grand Champions, Atlanta BBQ Store Pitmaster Randy Boswell, wife Katie, and son Aiden on right and Reserve Champions Under the Radar Pitmaster Allen Clem and wife Katherine take a photo and show off their trophies together.

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he created from a Carter Hoffman food warming cabinet combined with the pellet control unit taken from one of the legendary W’ham Turbo Cookers. Gary picked up the cabinet at a government surplus auction – it was used in a jail to hold food for prisoners – and modified it to become a smoker. The rare Willingham unit was acquired sight unseen from an out of state seller. The Vic finished smoker is a bit he tor y of a Frankenstein projld in Lane ect, but it works for Gary Fe br BBQ, ua and would produce the ry. Pit ma sixth place ribs at Boss ste Hog this year. r He ath Every team cooking Ril at Waynesboro said they es, sho come to this contest for wn the same reason: the apNeagle (L-R) of Yes, Dear BBQ out ofabSavannah, Frank and Neagle Rebecca Warner, Chad ov preciation and amenities e wi provided to cook teams Georgia are all smiles after their first Grand Champion win at Boss Hog. th his by the organizers and volunteers. There event is the active encouragement of local day, providing opportunity for plenty tea of m is plenty of local color here, right down to teams, with a “contest within a contest” for- interaction from the public and feedback. me the “victory lap” the winning team takes mat instead of a backyard division. People’s Boss Hog really captures that small town mb ers around the festival grounds chauffeured by Choice events with direct sampling from the alo �� ng Boss Hog himself. A unique feature of the cook teams are held both Friday and Saturwi �� th �� Pa �� t Bu �� rke �� (fa ��

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Grills Gone Wild

Forty teams turned out for the Classic City BBQ Festival August 14, including a good selection of high ranking GBC teams. This contest is hosted by the Classic Center, the downtown convention center in Athens Georgia. Teams spread out around the facility, including those lucky enough to have been placed in the brand-new tailgating pavilion. Built for UGA football fans, it turned out to work perfectly for barbecue teams as well. Not only is the pavilion equipped with water and RV power taps, the high roof and giant ceiling fans made it a pleasant spot to get out of the hot summer sun. One team that wasn’t in the pavilion was Hootie Q, down by the parking deck lower entrance. Sandy Autry took up competition barbecue in 2011 after attending a hometown contest in nearby Winder GA. He’d given up auto racing and was looking for a new hobby, and the idea of fabricating and competing on his own smoker seemed appealing. Cooking solo as Hootie Q, Sandy gradually improved his scores and his equipment, building himself first an offset, then a gravity-feed cabinet and finally a porch trailer. According to Sandy, he cooked some of the best ribs he’d ever done in Athens. To reach the turn-in table, he had to climb three flights of stairs also used by the public. On the way up,

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ME VIC M Yes, Dear BBQ Wins First Grand Championship PHIS TO �� BB R QN Y ETW L A N OR �� KT E B EAM BQ OF TH The EY EAR Smoking ��

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The BBQ Times

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The BBQTimes �

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11/2015