Bbqtimes July 2014 by Kristen Berryhill

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

Volume 5 • Number 9

Inside this Edition 20 Pages

WWW.BQTIMES.COM

July 2014

Rescue Smokers Wins Battle of the Beach

............ Dana Hillis...........................4 Jeff Petkevicius....................5 Danny Meadows..................5 Subscribe to Us!..................6 Backyard BBQ Studs............8 Famous Dave......................10 Venice, FL ..........................13 SCBA .................................14,16 Madeira Beach, FL .............17 Fort Myers, FL ...................18 Classiﬁeds..........................19

Robby Royal and Raymond Poore of Rescue Smokers are pictured here with Jay Robertson, Parks and Recreation Manager of Fernandina Beach, Florida after winning Grand Champion at the Battle of the Beach. They received a nice engraved bottle of Jack Daniels, banner and a check.

By Audrey Evans Editor & Publisher

There’s always those contest throughout the year that you just don’t want to miss. The Battle of the Beach is one that is for sure to stick out in your memories of best BBQ events to attend. It is literally at the beach in Fernandina Beach, Florida. Jay Robertson, the Parks and

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Recreation Manager for Fernandina Beach puts on one heck of a contest in the middle of Wolf Park. This year, 33 teams competed in Ribs, Pork, Brisket, Pork Loin, Chicken Wings and Steak. As a non-sanctioned event, it rose to the top of the competition. Overall Grand Champion came to be Rescue Smokers out of Sycamore, Georgia. Rescue Smokers is made up of Robby & Stephanie Royal, and Raymond & Amy Poore. This team recently won Grand Champion on BBQ Pitmasters TV show and is for sure one of the top in the nation. Rescue Smokers took home second place in ribs, fourth place in Pork, ﬁrst place in brisket, ﬁrst place in pork loin, ninth in wings and tenth in steak. Jim Elser, Sweet Smoke Q,

took home Reserve Grand Champion with his ninth place ribs, fifteenth place pork, third place brisket, fifteenth place pork loin, fourth place wings and seventh place steak. Captain Jack’s BBQ took home first place ribs, ninth place pork, twenty first place brisket, twenty ninth place pork loin, seventh in wings and second in steak making eighteenth overall. Budmeister’s, Josh, Zola and Thomas Henry, took home first place pork at no surprise. They also pulled a seventh place in ribs, fourteenth in brisket, eighteenth in pork loin, tenth in wings and first place in steak

leaving with third place overall. Fourth Place overall went to Wink and Robin Yelverton, Wink’s Barbecue, with a first place in wings, eighth place in pork loin, second place in brisket, sixth place in pork, twenty fifth in ribs, and fifth in steak. Finishing out the top five overall was Git-R-Smoked, Terry McKay. Terry took home a seventeenth place rib entry, tenth place pork, fifth place brisket, and a seventeenth place pork loin. A great time was had by everyone enjoying the beautiful beach landscape and the cool ocean breeze while cooking. After awards, Grand Champions Robby Royal and Raymond Poore took a run down the huge water slide set up on the beach for the weekend carrying their Grand Champion banner.

See Page 2 for More Photos

Photos by Audrey Evans

Jim Elser, Sweet Smoke Q takes home Reserve Champion at the Battle of the Beach.

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PAGE 2

THE BBQ TIMES

JULY 2014

Battle of the Beach Continued from Page 1

Budmeisters Winkʼs Barbecue Captain Jackʼs BBQ Crew

Git-R-Smoked

Wink Yelverton prepares his ribs before turn in.

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PAGE 3

THE BBQ TIMES

JULY 2014

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THE BBQ TIMES

PAGE 4

JULY 2014

Reflecting as another year comes and goes

Audrey Evans

Editor & Publisher aevans@bqtimes.com There comes a time in each year that we all sit back on ponder our lives. For me, I usually ﬁnd it around my birthday because that’s when you really realize how quickly life is ﬂying by. It’s easy to analyze what has changed in this year from the last. What do I see in the next year? It’s a time to set new challenges and goals for completion.

The BBQTimes

It’s also a time to reflect on the past and how you have grown forward or in some cases backwards. You guessed it, I have a birthday around the corner and of course I have already begun reflecting. To so many I am still a baby, but to me it seems to be flying by all too quickly. In another two years I will be thirty and I am pretty sure I never expected it to arrive so quickly. All the could’ve, would’ve, should’ve that we spoke in our childhood have faded to the fact, “If I knew now, what I didn’t know then”. I’m sure you have said that once or twice yourself. This year, I have to reflect on the many changes in my personal life over the last few years. Most of you only know me on the business side and I really don’t push a lot of my personal life out there. Especially in a column or on facebook, but I am doing something a little different here.

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

Editor & Publisher Audrey A. Evans

Contact us at 478-218-2333 or aevans@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. All articles are due by the 5th of the month they are being submitted to run in. Emailed photos need to be in jpeg, tiff or pdf formats. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reﬂect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC. PO BOX 1710 Perry GA, 31069 POSTMASTER: Standard Mail Permit #2 at Perry GA. 31069 SEND CHANGES OF ADDRESS TO: The BBQ Times• P.O. Box 1710 Perry, GA. 31069 • 478-218-2333

try to help guide and mold me in the right direction. Another one on the list has been around now for 25 years, so I think its safe to say, she has deﬁnitely dealt with the changes and times. Thank you, Julie for being the strong and supportive step mom you have been all these years. We don’t always see eye to eye but you have my best intentions at heart, I do believe. I think it’s safe to say I have been blessed the last twenty eight years and I am hoping the next will be the same way. Thank you Mom, Dad and Julie for always supporting my dreams and pushing me to succeed and always do my best. This paper has made me a better person and I owe to the three of you. Now, yall get to rubbin’ some butts!

were set. We have cooked a lot of contests out of this old trailer but it is time for a new one. There are a lot of new trailers out there and when you roll into a contest these days you will be amazed at what nice set ups these teams have. Cary Sapp with Big Kahuna BBQ has a monster of a trailer with more cookers and it is beautiful. Good Buddies BBQ has a new rig and it is all stainless steel and is the cleanest looking trailer I have ever seen. Big Daddy Q has a big long gooseneck that is a site to see and he has it set up nice. Thomas and Tricia with Divine Swine have a classy new rig that they let me borrow and it has all the bells and whistles and Janet and I decided it was time to get a new rig. David and Patty with BBQ This had a new trailer built so we called their trailer builder and placed our order! We wanted a trailer with a back porch to mount our cookers on so we could spend less time unloading and loading and more time relaxing and visiting - we are getting old and less work and more fun is important! Features such as a toilet, shower, bed and tv for Janet are very important and hot water for cleaning and a prep area for doing a contest is almost as important. You cannot have the ultimate cook trailer without the most important item - a custom wrap by Terry and Melissa with Custom Graphics. Terry put a sign on the back of our old trailer 8 years ago and it still looks awesome today. Terry has developed a reputation as the king of wrap jobs but Melissa is the talent behind the scenes putting the artwork and magic together. We have our trailer and are doing our

modifications and getting it wrapped and cant wait to roll it down the highway. If you think you might want to get your trailer wrapped call Terry - they are the best in the business and the phone calls we have gotten off the tailgate of our old trailer generated enough business to make the cost well worth it. Here are a few things to keep in mind when ordering or building your next trailer. If you are mounting cookers do not put to much weight on the back end where it affects your towing ability. Put big enough axles and tires under it to support and carry your load safely. Do not buy cheap tires! We went through a lot of tires until we finally found some 14 ply sidewall heavy duty tires that have lasted 3 years without a flat. The trailer companies try to keep costs down and install inexpensive tires and will put the cheapest axles they can to make as much $$$ as they can. Most people buy a utility trailer and use it for a few miles every few months and issues take a long time to come out. Most BBQ teams do a lot of traveling and tire and bearing issues are expensive and dangerous. Install proper tie downs to carry your loads safely. Inspect and repack bearings frequently. Check tire pressures before and during every trip. Make sure hitch is hooked correctly and all safety chains and emergency breakaway battery and connections are functioning properly. See everyone at a contest soon. With our new trailer we will have more time to visit!

Let’s Build A BBQ Cook Trailer

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As many changes can come and go you have to keep your priorities straight. Mine as I have mentioned before are faith, family & friends and BBQ! And I probably put BBQ in front of the others too much some times. I want to take the time in my reﬂection to thank the two people who brought me into this world and who live through the everyday changes with me. They are my best friends, my strength, and my rock but ﬁrst my parents. One thing for sure, we all stick together no matter what. So, Congratulations Mom and Dad you have made it another year with me and there is no way I could be where I am without your support. They see me get mad, they see me discouraged and they see me continue to push through no matter if it is a personal situation we are dealing with or me being overwhelmed with work. They listen and they

Dana Hillis

Pitmaster Big Papas Country Kitchen When we pulled into our ﬁrst BBQ competition back in 2007 we were amazed at the different cookers. Teams were cooking on. Most cookers were pretty big homemade stick burners with a few Stumps and one team had fast eddies. The aroma and smoke rolling was pure heaven and intoxicating. Most teams had pop ups of some kind with little utility trailers to haul all their stuff. I saw Swamp Boys pull in with his old trailer with the sides that opened up and thought that was cool because we had an old party trailer that was very similar. Big Daddy Q had a 40’ motor home and a trailer behind it with a couple cookers mounted inside and 2 awesome camouﬂage recliners. A few others had well equipped trailers but nothing to fancy. Boy have the times changed! We had a 28’ trailer that we used for a construction trailer that had lots of room and we rolled cookers in and out and had sleeping quarters and a bathroom and we

PAGE 5

THE BBQ TIMES

JULY 2014

Friends and Friendship

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

Thinking about what to share this month and Friends keeps coming to mind. Wikipedia deﬁnes it as: Friendship is a relationship of mutual affection between two or more people. Friendship is a stronger form of interpersonal bond than an association. When I reﬂect on BBQ and what it means in my life at this time, friends and friend-

ships overtake my thoughts. The common bond among all of us is the desire to serve, to take care of others. Those who love to cook, love to share and love to see people happy, content and relaxed. It’s what BBQ is all about. BBQ’s history takes us back to a time in the bible when the purpose of cooking big meats on heat was the custom for having sins forgiven AND feasting on what God has provided for us. It’s a rich history, and the tradition continues. We’ve just taken it a step further and added the “competition” angle to it. I actually believe that “competition” BBQ started back in the days of the Old Testament and Israel offering burnt sacriﬁces on the alter to God. Men have not changed and you know that they competed with one another at least on an informal basis. The Levitical priests – aka pitmasters – of the time, I’m sure would banter about who’s lamb was the best and they would have the wives do the judging.... Just sayin...

2014 Team of Year Banquet

Back to friends. As I have been on the BBQ tour from coast-to-coast and North to South, the stable of folks I call friends has been growing. It is such a blessing to meet so many people with the same passion for BBQ and the sprit of serving others. It really is like one big family out here and even when you pull into a contest where you don’t know anybody, by the time you pack up to go home, you will have new friends that will continue to bless you over time. Facebook is an amazing tool for staying in touch with people and staying a part of their lives. Every morning, I get to share LIFE with so many people and see what is going on in their worlds. When we get together at a contest, it’s amazing how far the relationships have developed without even seeing each other in person. Jesus takes friendship and being a friend to a whole other level. He tells us: 12 “This is My commandment, that you love one another as I have loved you. 13

Do you have a passion for writing or photography like you do BBQ?

Georgia Barbecue Association

Danny Meadows President

Georgia BBQ Association dangerri@bellsouth.net It has been a great 2013-2014 season for the Georgia Barbecue Association. We began the year with the GBA State Championship at the Hambone Jam in Fort Valley in September. From Jekyll Island, to Moultrie, to Richland to Acworth; we covered the great state of Georgia with the sweet smell of smoked pork BBQ. Many new teams and judges from all over Georgia joined the GBA family during the year and we welcomed several new contest venues to our schedule of events. We even had teams ﬂy and drive in from out of state -- as far as Iowa -- to cook in

our contests. On August 16, we will be holding our ﬁrst ever Team of the Year Banquet in Macon GA at Healy Point Country Club. It will be a day where teams, judges and all of the GBA family will come together for an evening of fun and fellowship. We point out at every cook team & judge contest brieﬁngs that if you don’t make at least one new friend that day you have missed the main point of being a part of the GBA. We expect everyone who attends the banquet will make many new friends that evening. There will have an Ice Breaker beginning at 6 pm with the dinner beginning at 7 pm. Following the dinner, we will recognize the top 20 teams for the season along with the Judge of the year and the Team of the Year. There will drawings for door prizes including two Stump Smokers. One of the drawings for the Stump Smokers will be just for cook team members and the other drawing will be just for judges. You must be present to win any of the door prizes. Following the awards ceremonies, a DJ will play music for dancing. The GBA would like to invite all of our cook teams, judges, sponsors and their guests to attend. Please visit the GBA website -- www.BBQga.com – to RSVP for the banquet.

“Greater love has no one than this, than to lay down one’s life for his friends. [Jhn 15:12-13 NKJV] And Jesus led by example. Jesus Loved each of us and Loves all of us to this day. His example is Pure LOVE, true love and sacriﬁcial Love. Jesus laid down His life to pay for our sins. He had to pay the ultimate price for what We did, What WE do, to keep ourselves from God. He completely Loves us, and wants us to spend eternity with God the Father, but sin has no place in Heaven. Salvation is never cheap, never a blanket to live in sin without a worry because Jesus will clear it up.... There are plenty of stories in the bible of forgiveness no matter how great the sin. There are NO stories in the bible of people continuing to repeat the sins that Jesus forgave them for. If you haven’t surrendered your life to Jesus Christ, What are you waiting for?

The BBQ Times is looking for people to submit photos and stories from competitions you attend when we aren’t able to.

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PAGE 6

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Hambone Jam

THE BBQ TIMES

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JULY 2014

2014 Georgia Barbecue Association State Championship Competition

Friday & Saturday September 5-6, 2014

Fort Valley Festival Park • 200 Preston Street • Fort Valley, GA 31030 ��

PAGE 8

THE BBQ TIMES

JULY 2014

Honoring the Supporting Cast I love outdoor cooking. That’s not a news ﬂash for anyone that knows me. What may catch some folks by surprise is that it is not just the dishes I cook outdoors that can make the meal. The stars of the plate often overshadow the lonely side dishes that act only as a supporting role to the smoky pulled pork, done just right juicy chicken, or mouth watering brisket. However, it is often the presence of a quality side dish that truly makes a meal. If you don’t complete a whole meal with quality side dishes then the star of the plate can’t shine quite as bright. Think about it. Backyard BBQ Studs Would you enjoy the best steak of your life if you had to eat it along with an under cooked Columnist cold potato and soggy lettuce salad? Um... no. So why do we insist on “Providing all making our side dishes an things BBQ for after thought. Boxed macthe competition n-cheese. Instant potatoes. and backyard enthusiast.” Beans straight out of the can. Oh what a tragedy. Shakespeare and Sophocles would be so proud of us. I admit that I am as guilty as the for orders using the discount code: next person for my lack of planning...er...laziness. But

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lately I have been trying to take better notice of the supporting cast when I go out to eat. See how professional chefs and cooks pair items together and then try reconstruct some of those items at home. I was recently taking my father out for a lunch and we were at Ruby Tuesday’s for what he proclaims as having the worlds best hamburger. With a proclamation like that I had no choice but to order one of the burgers. I was in the mood for something a little spicy so I ordered the

Jalapeno burger. When the burger arrived I was impressed. Perfectly cooked to order on a soft pretzel bun with a side of fries. The burger was very good but what made the burger was the Jalapenos. These were not the sliced ones that are pickled out of the can. No sir, there were sliced into strips, lightly battered and fried. They were in fact the perfect accompaniment to the star of the plate. It completed the dish and got my wheels turning.

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THE BBQ TIMES

When I arrived home I started thinking about the things I have created with Jalapenos as appetizers, but what a great addition this new creation could be. So I started looking for recipes and tweaked one that I found had a nice combination of ingredients for what can be served as a side dish or as an appetizer with some spicy dipping sauce. Holy cow I have a multitasker. Now this is what I found to be a great addition as a side dish to chicken, pork, beef or on top of a burger. It does not take long to make, is not too hot, and most certainly is a worthy supporting cast member.

Jalapeno Fries 6 Jalapenos (the long ones are best) 1 cup ﬂour 1 TBSP corn starch 2 tsp pepper 1 tsp garlic powder 1/4 tsp salt 1 egg 1/4 cup milk Canola or vegetable oil for frying Kosher salt for after frying

BBQ Dip 1 cup Ranch dressing

2 tsp hot sauce 1 tsp favorite BBQ rub (stud rub is great) The best way to do these wonderful treats is to prepare them while wearing gloves. Trim off the stems an d remove the seeds and ribs from the Jalepenos and slice them length wise into strips similar in size to french fries. Next combine the flour, corn starch, pepper and salt. Mix well and set aside. Make your egg wash by mixing your egg and milk well. Heat your oil to 375 degrees in a sauce pan. Use enough oil to completely cover the jalapeno slices. When the oil has reach its temperature then begin breading the jalapenos. Take them and coat them with the flour mixture, knock off the excess and dip them in the egg wash. Remove them from the wash and place them back in the flour mixture being sure to press the flour onto each one. I do this individually to make sure I get a solid coating. When a handful are coated place them in the hot oil. After a couple of minutes the bottoms will be brown and you can turn them over for even frying. When completely golden brown they are done. Pull them out of the oil and place them on a cooling rack with newspaper of paper towels under to catch the oil. Immediately sprinkle with kosher salt. Repeat the process until all the fries are done.

The dip is simple. Combine the ranch with the hot sauce to remind you that you are eating a traditionally hot vegetable. Add your favorite BBQ rub for a nice ﬂavoring and serve. That’s it. When I made these the ﬁrst time they were gone in a heartbeat. Even the kids liked them.

JULY 2014

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THE BBQ TIMES

JULY 2014

Pigs Absolutely Do Fly!

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

The 20th Year Anniversary of The Original Famous Dave’s in Hayward, Wisconsin Have you ever been laughed at for having a dream that most folks would say, “Yeah that will work when pigs fly!” I’m here to tell you that pigs absolutely do fly and the story of The Original Famous Dave’s is the impossible becoming possible; a real-life “build it and they will come” story. Who would ever think to build a barbecue restaurant featuring Southern made-from-scratch home cooking and pit barbecue in the north woods of Wisconsin where mostly Swedes, Norwegians, and Native American’s call home? When I was building my first restaurant, the local folks would drive by and ask me what I was building and when I told them “I am building The World’s Best Rib Shack!” ...they laughed at me! They judged, “Are you kidding? The folks in these parts don’t understand barbecue... why don’t you go down to Kansas City or Memphis where folks really know and love barbecue and build your rib shack? Besides, in town of only 1,800 people there ain’t enough folks to support a res-

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taurant that size!” I built it anyway; it was my dream. This Summer, 2014 marks the 20th Anniversary of when we opened the doors to The Original Famous Dave’s on the shores of Round Lake in the beautiful north woods of Hayward, Wisconsin, back in 1994. This restaurant which is now one of the photographed restaurants in Wisconsin seats 300 with another 60 on the patio and regularly attracts ravenous barbecue hungry fans from six states who patiently wait to dig-into

some of the best award-winning, real pit barbecue north of the Mason-Dixon Line. The fact that my barbecue restaurant has survived 20 years through the thick and thin of good times and bad times is a real testament that you should never give up on your dreams. Most restaurants fail within their first year and 50% of those that make it their first year will fail within the next five years. So it’s even more remarkable that even though Hayward, Wisconsin’s current population is 2,000 people this restaurant

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Famous Dave

Continued From Page 10

THE BBQ TIMES serves up to 5,000 people meat off a bone. There’s something about a week. the ﬂavor of slow-smoked meats rendered To me, barbecue is a juicy, tender, and mouth-wateringly tasty no-brainer especially if from hours of bathing in the smoky aromas your food is delicious and of smoldering hardwood embers that brings made from the best ingre- out everyone’s wild, inner caveman! Everydients you can source. one loves barbecue. It’s all about the smolderToday, I feel fortunate my Dad, Jimmie Aning live embers and the derson, a Choctaw Indian from Idabel, Oklasmoke. I believe man has homa raised me on barbecue and Southern an instinctual primal need home cooking. As I look back I feel blessed to chew smoky, charred that our raving loyal barbecue loving cus-

JULY 2014 tomers have kept us around for 20 years! Barbecue is America’s food and it’s what everyone loves doing in their backyard. In this great country that we live, even in a little town tucked in the north woods of Hayward, Wisconsin, the most unlikely place to start a barbecue restaurant... a barbecue lover’s dream can come true. My restaurant is proof that if you stick to your dreams and never give up... anything is possible... proving “Pigs really do ﬂy!”

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THE BBQ TIMES

JULY 2014

Suncoast BBQ & Bluegrass Bash goes to Swamp Boys April 18-19, 2014 Venice, Florida OVERALL:

1. Swamp Boys 774.96665 2. Cedar Creek BBQ 766.19998 3. Hot Wachula’s 764.96666 4. Miss Piggy’s BBQ (U.K.) 762.88330 5. Unknown BBQ 758.68331 6. Sweet Smoke Q 757.29999 7. Shanty Town 752.78333 8. Blitzkrieg BBQ 752.69998 9. Git-R-Smoked 751.41666 10. Southern Bred BBQ 751.18332 11. Big Papa’s Country Kitchen749.78333 12. Awesome Q 748.85000 13. Big Daddy Q 748.66664 14. Swinos 747.99998 15. All Racked Up BBQ 744.48332 16. SRQue 744.35000 17. Inglorious Basters 742.68334 18. Smokin Blue Q 740.49996 19. Big John’s Texas BBQ 739.31667 20. Southern Flatwoods BBQ 738.63332 21. Divine Swine BBQ Team 738.48333 22. Chow’n Down the Q 736.96667 23. Pull’n My Pork BBQ 736.78335 24. Accutech BBQ 736.58335 25. Street Meat 735.88333 26. Fully Involved 735.86667 27. Good Buddies 735.13334 28. Smokin J’s Florida 731.90001 29. Whiskey Bent BBQ 731.88334 30. Boys In Blue BBQ 728.81667

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THE BBQ TIMES

JULY 2014

South Carolina Barbecue Association Picking and Pigging at the Park By Mike Horne

On May 2 &3 the Picking and Pigging at the Park in Irmo, South Carolina went off perfectly. As the old song says “Nothing could be ﬁner than to be in Carolina” and Saturday morning May 3, 2014 was a great example. The weather was beautiful when twenty-three teams cooking some of the best BBQ anywhere, Congratulations to Jim Wellman for putting on this event and Greg and Diane Gladney and Mike Sexton as Marshals.

1st place butts - Blowin Smoke Robert Morris, Pitmaster 3rd place butts - Ultimate Tailgaters Chris Fulmer, Pitmaster

2nd place butts - Buckwheatʼs BBQ Dewayne Jones, Pitmaster

5th place butts - Pimp My Pig Dean Price, Pitmaster

4th place butts – All Smoked Up Gary Taylor, Pitmaster

2nd ribs – Backwoods Bar-B-Que Gene Culbertson, Pitmaster

1st place ribs – Big Dickʼs BBQ Richard Moore, Pitmaster

PAGE 15

THE BBQ TIMES

JULY 2014

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THE BBQ TIMES

JULY 2014

South Carolina Barbecue Association Hejaz Shrine Temple BBQ Cook-off

JUNE 6 & 7, 2014 MAULDIN, SOUTH CAROLINA - Some of the best of the SCBA teams showed up to cook in the Hejaz Shrine BBQ cook-off June 6 & 7 in Mauldin, SC. A total of thirteen teams cooked some awfully good “Q” and ribs for the judges and the public. Ribs are always one of the favorites with the SCBA judges and the public and yesterday was no difference at the Hejaz Shrine BBQ Cook-off.

1st Place Ribs- Firetower BBQ Jay Thom, Pitmaster

1st Place Butts - 2nd Place Ribs Doko Smoke Tony Crout, Pitmaster

2nd Place Butts - Bold Branch Boys Joe Hilliard, Pitmaster

3rd Place Butts - Blind Swine Mike Sanders, Pitmaster

Are You Looking For A BBQ Association To Join? Check Out These Website Links:

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

Pawley’s Island BBQ Battle at the Beach April 4-5, 2014

1st Place Butts - Buckwheat BBQ Dewayne Jones, Pitmaster

2nd Place All Smoked Up Gary Taylor, Pitmaster

3rd Ultimate Tailgaters BBQ Chris Fulmer, Pitmaster

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THE BBQ TIMES

June 12-14, 2014 Madeira Beach, FL

OVERALL: 1. Team Unknown 786.33330 2. Swamp Boys 780.81665 3. Hot Wachula’s 780.79995 4. Sweet Smoke Q 769.28332 5. Big Papa’s Country Kitchen 769.04999 6. Wink’s Barbeque 768.78329 7. Whiskey Bent BBQ 766.56664 8. Inglorious Basters 763.90000 9. Hogs Gone Wild BBQ 761.84999 10. Bull Rush BBQ Team 760.18333 11. Swinos 759.79998 12. Disco Pigs 759.24998 13. Blitzkrieg BBQ 757.41665 14. Street Meat 756.36665 15. Good Buddies 756.14999 16. Chowin Down the Q 755.28333 17. Backyard Bro’s 755.13335 18. Barn Goddess BBQ 753.59999 19. Two Crackers Cooking 753.36668 20. The Woodhouse Grill 750.91664 CHICKEN: 1. Swamp Boys 199.28332 2. Team Unknown 197.14999 3. Hot Wachula’s 195.98332 4. Wink’s Barbeque 195.08332 5. Whiskey Bent BBQ 194.06667 6. Good Buddies 192.71666 7. Sweet Smoke Q 192.18333 8. No Name BBQ 192.15001 9. Street Meat 191.71666 10. Barn Goddess BBQ 191.50000 RIBS: 1. Team Unknown 197.14999 2. Hot Wachula’s 196.21665 3. Backyard Bro’s 195.43334 4. Big Papa’s Country Kitchen 195.25000 5. Sweet Smoke Q 195.01666 6. Chowin Down the Q 194.55000 7. Swamp Boys 193.13333 8. Bull Rush BBQ Team 192.23333 9. Hogs Gone Wild BBQ 192.15000 10. The Woodhouse Grill 192.14999 PORK: 1. Hot Wachula’s 197.11666 2. Swamp Boys 196.90000 3. Blitzkrieg BBQ 196.21666 4. Disco Pigs 195.75000 5. Awesome Q 194.11665 6. Bull Rush BBQ Team 193.65000 7. Wink’s Barbeque 193.13332 8. Big Papa’s Country Kitchen 192.95000 9. Two Crackers Cooking 192.66667 10. Team Unknown 192.03332 BRISKET: 1. Team Unknown 200.00000 2. Whiskey Bent BBQ 196.91665 3. Street Meat 195.94998 4. BGE Pit Crew 195.04999 5. Inglorious Basters 194.29999 6. Swinos 193.83332 7. Disco Pigs 193.11666 8. Swamp Boys 191.50000 9. Hot Wachula’s 191.48332 10. Wink’s Barbeque 191.43332

JULY 2014

Team Unknown Wins Baddest BBQ on the Bone

Team Unknown

Swamp Boys

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THE BBQ TIMES

JULY 2014

Swamp Boys Wins Smoke on the Water OVERALL:

1. Swamp Boys 771.44997 2. Big Papa’s Country Kitchen 771.18334 3. Accutech BBQ 769.74996 4. Bar-B-Que This 768.78332 5. Matt Daddy’s BBQ 765.28334 6. Hot Wachula’s 759.08332 7. Sweet Smoke Q 758.61664 8. Blitzkrieg BBQ 753.61664 9. Big Daddy Q 753.11667 10. Fully Involved 751.55000 CHICKEN: 1. Accutech BBQ 199.04998 2. Swamp Boys 195.08332 3. Sweet Smoke Q 194.34999 4. Bar-B-Que This 192.90001 5. Tattoo ‘Q 192.66667 6. Matt Daddy’s BBQ 191.25000 7. Boys In Blue BBQ 191.04999 8. Blitzkrieg BBQ 190.54999 9. Barn Goddess BBQ 188.86667 10.Bonez Brothers BBQ 188.45001 RIBS: 1. Big Papa’s Country Kitchen 196.45000 2. Swamp Boys 193.40000 3. Bar-B-Que This 193.13333 4. Fully Involved 192.66666 5. Big Daddy Q 190.53333 6. Matt Daddy’s BBQ 190.28335 7. Bonez Brothers BBQ 189.60000 8. Boys In Blue BBQ 189.35000 9. Everglades BBQ Company 189.13333 10.Divine Swine BBQ Team 188.56666

11. Divine Swine BBQ Team 749.06667 12. Barn Goddess BBQ 744.25000 13. Tattoo ‘Q 742.10001 14. Boys In Blue BBQ 739.70001 15. Bonez Brothers BBQ 736.48335 16. Fancy Pants BBQ 735.10001 17. Blazin 7’S 734.48332 18. Backyard Bro’s 727.51667 19. The Q 726.25001 20. Awesome Q 725.49999 PORK: 1. Sweet Smoke Q 194.81666 2.Blitzkrieg BBQ 191.98333 3. Big Papa’s Country Kitchen 191.50001 4. Hot Wachula’s 191.01666 5. Swamp Boys 190.74999 6. Barn Goddess BBQ 190.11667 7. Accutech BBQ 188.69999 8. Stoked on Smoke 188.65000 9. Matt Daddy’s BBQ 187.98333 10. Big Daddy Q 187.60000 BRISKET: 1. Hot Wachula’s 195.49999 2. Big Papa’s Country Kitchen 194.33333 3. Matt Daddy’s BBQ 193.86666 4. Swamp Boys 193.38332 5. Sweet Smoke Q 192.91665 6. Bar-B-Que This 192.86666 7. Git R Smoked 192.18333 8. Cedar Creek BBQ 191.73332 9. Fully Involved 191.23333 10. Accutech BBQ 190.03333

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Swamp Boys - Grand Champion

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PAGE 19

THE BBQ TIMES

JULY 2014

THE BBQ TIMES CLASSIFIEDS ALABAMA

burg Florida 32068. Call Tom At 904 728 0875

706-980-7001 bmbedwell@gmail. com

NORTH CAROLINA

BIRMINGHAM - Catering / Competition trailer ready for your smoker or grill. 20’, 3 bay sink, hot water heater, 3 burner cooker w/ propane bottle, refrigerator, ss counter tops, lots of storage, 3 48” lights, elec plugs, 100’ water hose and reel, solid rubber ﬂoor, elec tongue jack, tongue storage box, 4 stabilizer jacks, .050 aluminum sides, elec breaks, barn door tailgate. $15,000 Call 205365- 2465.

FLORIDA

MIDDLEBURG - Competition Barbecue Grill Like New $4750 Obo. Located In Middle-

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

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

ness. Still for sale. Can’t believe it at this price. It is truly a great deal. It is now 15,000.00 plus a used car or truck around 2 thousand for a total of 17,000.00. Can’t beat this deal. Call 931-622-2555 or 731441-1926

HERTFORD - 34’ long/41’ with ramp down All aluminum trailer w/ gooseneck hitch, two 8000lb axles, dual 13k ac units, dual automatic vents, side and rear awnings, 7.5k Onan Quite Diesel generator w/20 gal fuel tank. 80 gallons of fresh water storage, 90 gallons of gray water holding, 30 gallons of waste holding. Living Quarters w/ Full bathroom, shower, Queen Bed, Satellite TV, Radio w/speakers inside & out. 19’ of kitchen space w/ custom deep double sink, 6burner range/oven, commercial exhaust hood w/removable fan, convection microwave, cabinets, Rinnai continuous water heater. Serious inquires only, email: tarheelsmokers@gmail.com

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THE BBQ TIMES

JULY 2014