Bqtimes092013

The BBQ Times “Smokin’ off the Press”

WWW.BQTIMES.COM

Volume 4 • Number 11

Table of Contents 28 Pages ............

Audrey Evans.................4 Dana Hillis.. .................4 Danny Meadows...........5 Food & Recipes.............6

September 2013

Wicked Que Overcomes Rain in Athens

By Audrey Evans Editor & Publisher

AUGUST 17, 2013 ATHENS, GEORGIA - Everyone dreads the weekends that you are signed up to cook a contest and low and behold the weather forcast predicts rain Wednesday through Sunday, es-

pecially if you have cooked bbq this year.

Jeff Campbell of Watkinsville, Georgia, always seems to have bright spirits at a contest, even if you are in the rain and on Saturday August 17, 2013 it paid off.

See Athens ..................Page 2

Give it to God Takes Grand

Butts & Bluegrass.........8 Hambone Jam.............12 Lakeland, FL................14 GBA TOY.............. ........16 Fulton, MS...................17 Jeff Campbell and his daughters pose for a photo after awards. Jeff and his team Wicked Que took home Grand Champion at the Classic City BBQ and Car Show in Athens, GA August 17, 2013.

Calendar...............20&22 Classifieds.............26-27

s u r o f Look e next at th BQ B ion! it t e p m Co

Jeff Petkevicius,Give it to God, Grand Champion with Jamie and Theron Malone (River City Rub) Reserve Champion and also Event Organizer Cathy McMullen on far right.

Petkevicius August 24, 2013

By Audrey Evans God had it all under control.

Editor & Publisher Jeff is pitmaster of “Give it to AUGUST 24, 2013 - ASHGod” BBQ Cook Team. If you LAND, MISSISSIPPI - Some look around early in the morndays we just have it and others ing at a competition you might we don’t but fortunately for Jeff see him hosting “cook’s church” or if you look around The BBQ Times you will notice he has become one of our newer columnist. Jeff walked away with a first place pork score and a first place brisket score leaving him as Grand Champion for the Benton County Fair BBQ Contest in Ashland, MS.

See Ashland.............. Page 23

FBA Funcook Proves fun for Kids

Audrey Curry Kids Q Grand Champion

Adriana Ferrara Kids Q Reserve Champion

For more Photos and Results See Page 9.

Would you like to receive a copy each month at your home? Did you know you can Subscribe online at WWW.BQTIMES.COM?

PAGE 2

THE BBQ TIMES

SEPTEMBER 2013

Classic City BBQ • Athens, Georgia • August 16-17, 2013 CONTINUED FROM PAGE 1

Jeff brought team Wicked Que through to the end to overcome the rain and come home with Grand Champion. He took home first palce brisket and first place Chicken to top the scores.

Jeremy Moyers, of Cartersville, GA and Pitmaster of Moyers Competition BBQ Team took home Reserve Grand Champion that weekend. Moyers finished with a first place Pork Rib, second place brisket, and a fourth place chicken.

It was all a battle of the Georgia Boys in the top five as Bubba Latimer of Bubba-Q took home third place overall. Jim and Jan Burg of Killer B’s BBQ finished with a fourth overall and Anthony and Lanae Sutton from team Curly Tails rounded out the top five for the weekend.

Jack’s Old South took home a first place pork finish back to Unadilla, Georgia as well and rounded out the top ten.

Tenacious Q

Bub-Ba-Q

Curly Tails

Killer Bʼs BBQ

Georgia Boys Photos Submitted by Classic City BBQ Festival

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SEPTEMBER 2013

THE BBQ TIMES

Grand Champion: Wicked Que Reserve Champion: Moyers Competition BBQ Team

PAGE 3

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What makes barbecue so appealing?

PAGE 4

SEPTEMBER 2013

THE BBQ TIMES

Audrey Evans Publisher & Editor

aevans@sunmulti.com aevans@bqtimes.com

BBQ is something to I like to think most everyone has had in their life since they were children. It’s that whole in the wall diner in your hometown that served the best pork sandwich you could ever imagine. It’s the meal you eat on 4th of July, or birthday parties or really

any type of large gathering whether it is with your friends or family. It becomes a tradition and even a passion for some. BBQ is just a mutual love we all have.

Have you ever sat back and looked or thought about how BBQ has grown and evolved over time? Even in your lifetime. I know for myself it wasn’t something that I really thought I would end up doing to make a living, or as a job. But then again I guess I never thought of combining it with a newspaper until my father had the idea when he began competing in 2008.

Backyard BBQ is something that we all love. Yes, even those who have the big fancy rigs or those you might consider “pros” because they compete. We all cook at home. It’s the time

you can try new recipes, show off to your family and friends or just cook some good food for dinner that night. We have a new column starting this month that is based on Backyard BBQ. I found a blog not to long ago called, “Backyard BBQ Studs” and contacted Brandt Haney who is the writer. I told him this was one area that I wanted to expand The BBQ Times a little and asked him to join us. So please feel free to give Brandt or myself any feedback. I think this is something we can all enjoy and something for those BBQ enthusiasts out there who haven’t ventured into the competition world just yet.

Competition BBQ is a world of it’s own. It is a world that has been out there for years. But, have you noticed

the growth in the last five to ten years? It has become a phenomenon. Everywhere you go there is a BBQ competition. It is how I relate to towns in most instances. It is no longer an issue of finding a BBQ Competition to go compete in, it’s deciding which competition you want to go to that weekend. The public has began attending events more and more and the competition sites are getting bigger and bigger because of the number of cook teams and attendees.

We all love competition, it was embedded into our brains from the ground up.

Baseball, Softball, Racing, Football, Cheerleading, Soccer....it all boils down to who was the best that day.

BBQ is the exact same way you are just relying on judges to tell you who is the best.

So what is it about Competition BBQ that is so appealing to the public like all of these other sports?

I like to believe it is the camaraderie that comes along with Competition BBQ, the absolutely welcoming fun, family-friendly atmosphere. No matter what direction you look at a competition, there is always one team talking to another, or helping another. They want their friends (who are also competing against them) to try their food and let them know their thoughts. It is truly friendly competition.

Teams are happy for other teams to win. Of course that has its downfalls that they did not win, but they are happy to see their friends do well also, they don’t hold it against them.

I challenge you to take a

look around at the next competition. Think about where you started in BBQ, how you started. Then reflect on where you are now, and how you have gotten here.

Is there that one person who has helped you get where you wanted to be in Competition BBQ? Take the time to tell them Thank You or to become that person yourself and help someone else who’s just starting out. You never know what you might find, if you slow down and take a look around.

I have been truly amazed at the high standards of morals and values that I continue to find in the world of BBQ and like to call myself BLESSED for finding such a wonderful field to work in with such great people.

Until next month....Keep rubbin’ those butts!

nessee to cook at the Sams Club regional finals and have sure enjoyed the cool weather we were greeted with. It got down in the low 50s last night and is a cool breezy 78 with the same forecast for tomorrow. This could be perfect bbq weather.

These type of contests are fun to do because they are a little change of pace for us FBA teams. KCBS turn ins are every 1/2 hour instead of every 1 hour and we get to play with lettuce and parsley garnishes instead of just meat in the box. This is

the semifinals of the Sams championship series and has 30 teams competing for the top 10 spots to move on to the championship round in Bentonville Arkansas. There are teams here from all over including 4 Florida teams, Big Papas Country Kitchen, Swamp Boys, Blitzkrieg and Hot Wachulas. It is a funny feeling contest because if you do place in the top ten you probably won a little money and the right to move on to the final round which gives you a chance to win some big money. It also means us teams from Florida have a long ride and a lot of diesel fuel to buy. This is actually a contest that if you bomb and don’t place in the top 10 it is not as disappointing because it is almost a relief that we don’t have to make that 2600 mile round trip!

Troy Black put this whole Sams club program together and has made this a real big time event. Troy just came out with a cook book that I

picked up a copy of and it is definitely one you want in your collection.

We recently went to the Fun Cook and had a real good time. Brian with Bull Rush BBQ won his first Grand Championship and it was well deserved. Bull Rush BBQ keeps getting better and better at each event and he was due to win.

He is another team that has a chance to win wherever he goes. We had a Battle at BBQ junction at the Fun Cook and several talented teams competed. Seaplane City BBQ, Chowin Down the Q, Spankys and Lazy Hazy Crazy Boys competed and Chowin Down The Q went home with the championship. The food these guys put out was awesome and the scores were close. The deserts these teams have come up with have been awesome.

Jarrod Hatcher put in some serious effort organizing the Lakeland Kids Pack contest and it went off ex-

tremely well. The Kids Pack is a group of people that put together backpacks of food for kids that are in situations where they need food on the weekend. It is hard to believe in todays time we have kids that don’t have food to eat. These bbq teams – led

by Swamp Boys – gathered around one thousand three hundred cans of ravioli to give to the program and that was just awesome.

We plan to give Rub a run at the championship by collecting more cans then him next year. What a great program! Rub even cooked in the Battle at BBQ junction and proved he can cook anything but meatloaf by beating out several great teams for the championship.

Big Tymers BBQ cooked the battle, vended and still pulled off the Grand Championsip of the contest! This is a great bunch of guys and put on a good show in the battle and are just another great team from Imperial Polk County and another

team that has a chance to win whenever they show up.

We have had eight winners of the Battle at BBQ Junction and are now going into a playoff round to determine the overall champion for the year. Our final eight includes BK Cookers, Divine Swine, Blitzkrieg bbq, Florida Boys, Swamp Boys, Barn Goddess, Chowin Down the Q and BGE Pit Crew. It has been amazing to watch all these teams in action and seeing the amazing food they have created.

The PG 500 pellet cooker, the Big Green Egg and the Meadow Creek charcoal cooker have been awesome cookers and the dutch ovens have been a lot of fun to cook on. I am working on a schedule for the finals that works for everyone and will announce the upcoming contests and dates soon.

Thank you to all the teams that have taken the time

Traveling to Tennessee in September

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com We made a 900 mile run up into Hendersonville Ten-

The BBQ Times “Smokin’ off the Press”

Editor & Publisher Audrey A. Evans Published by Double A Evans, LLC DBA The BBQ Times.

Mailed Periodical Postage Permit Pending at Perry GA. 31069 The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333

See Dana ........Page 24

SEPTEMBER 2013

PAGE 5

THE BBQ TIMES

In order to keep the faith, you must give it to God

Jeff Petkevicius Pitmaster Give it To God yokedup@gmail.com Tuesday, Sept 3, 2013: This morning marks the first day of my un-employment in the eyes of the world.... and my full-time enlistment as a worker for Jesus. For the most part, the morning was the same, reading the word, a work out at 4 AM, a breakfast shake, shower and nap on the couch until Caroline was ready to go... then it was to the table for prayer and communion..

Got the coffee ready as usu-

al and walked out the door, only this time, I loaded up Caroline in the driver’s seat, opened the gate, gave her a kiss and blocked traffic so she could motor down the road... For the last eight years, I was in the truck, driving to work, delivering salt, hanging with my baby...

There I stood, waving good-bye for an extended period of time with sadness in my heart and a tear in my eye, that things have changed. God has a new path for us, of which, I don’t see it, which is HIS point... it’s called, “Faith”.

Now faith is the substance of things hoped for, the evidence of things not seen.

[Hbr 11:1 NKJV] And Faith, is exactly what I have in huge proportions.

God knew all of this would come to pass, He knew the script and watches it unfold.

This past weekend, I was blessed to cook in the Bedford TX (Dallas area) Blues and BBQ contest. There

were 89 teams, most of which were from Texas and Oklahoma. I was the sole team from Louisiana. God made the arrangements for a young man named Stephen, who found me on facebook ,to spend the weekend with me experiencing Pro BBQ, as he is wanting to start his own team. Hanging with Stephen, who loves Jesus was just the beginning of a weekend where God confirmed, reconfirmed and confirmed again His desire for me to serve Him without hesitation, reservation or restraint moving forward.

I met face-to-face with my brother Mike who we share mornings together on facebook’s page, Pro BBQers serving Jesus where he lists a scripture and I post it. Mike and I were able to bond as only brothers in Christ can bond. During the weekend, cook’s church was fantastic, I met Dennis and his wife with a team called Holy Smoke, out there just getting started on the com-

Florida Barbecue Association President’s Message August 2013

Tony Wolfe, FBA President

The FBA is growing bigger and bigger.

This is fantastic but it comes with growing pains. Some are easily fixed and some will take more time and effort. First, organizers are anxious about the number of teams signing up for events. It is difficult for organizers to gain support from sponsors when it looks like numbers will be low. I understand needing to juggle to pay entry fees, but PLEASE at least contact the organizers of the events you plan to attend so they can get an idea of the size of their events. This will help with sponsors and judges alike. In addition, some events have limited space and if you wait to the last minute, you may be left in the cold.

Organizers, due to the growing number of contests wanting to sanction with the FBA, we will need to implement some changes in the sanctioning process. These changes will go into affect on January 1st. Please keep in close contact with the Board about your contests. It is becoming very rare to find an open weekend on the calendar and the fluctuating calendar is causing us to lose some weekends next year.

July and August saw some great con-

tests. Once again, Damon Wooley put on a great contest in Live Oak, Florida. He had to move the contest and only had 4 weeks to relocate and work out logistics, but you could barely tell! Judges had a tough time judging inside the air-conditioned gym. It was the first time I saw judges putting on jackets because it was cold in July! But somehow they got the job done. All kidding aside, the site was wonderful and Damon and his crew worked very hard to accommodate all the teams.

We had a new contest in Bainbridge, Georgia this year. I was not able to attend but have heard how beautiful it was and how hard the organizers worked. It was hot but a contest well worth attending. Maybe next year I will be able to make the trip.

The BBQ world has lost some treasured friends lately. Our thoughts and prayers are with the families of Noel Davis (one of our Representatives) and Mike Byrd (Kick the Tire, Light the Fire cook team member) who recently passed away.

I look forward to seeing you out there on the circuit - whether you cook, judge, or just visit. Be sure to stop by and say hi!

petition BBQ circuit with the same focus of shining the light of Jesus. I spent time with others who came to my trailer and just wanted to share testimony, pray and openly talk about our Jesus.

In addition, God has always used birds to “punctuate” when He wants me to know what His will is in a particular situation for my life. At pivotal moments, there has always been a bird

chirping, sitting, or quacking at the perfect moment that is un-mistakable to me.

As one brother was sharing his testimony at my trailer, a flock of geese buzzed us.

I hadn’t seen ANY geese flying anywhere close until that moment... and THAT put an exclamation point on what God wants for me. He wants my full attention, and my full availability to move, visit, preach, share, BBQ

and shine His light.

Am I nervous? Yeah, a little, but every time I feel a little tweak of nerves, I head out to my driveway and stare at my trailer.... Give it to God... any questions?

28 And we know that all things work together for good to those who love God, to those who are the called according to [His] purpose.

- Rom 8:28 NKJV

of The BBQ Times. I would also like to thank Audrey Evans for the opportunity to write this article in her paper. I am looking forward to the next two years as I serve as President of the GBA. As I stated in the August issue of The BBQ Times I want to continue to grow the GBA. One of my goals was to hold a Team of the Year Banquet at the end of our cook season to recognize the teams and to also recognize our Judges.

The Board of Directors has already approved the holding of the TOY Banquet 23 August 2014 in Macon GA. I feel that the banquet will give an opportunity for the members of the GBA to come together enjoy a dinner, socialize and enjoy the awards. We have already begun our new 2013 -2014 cook year. Our first

contest of the year was the Hambone Jam which is held in Fort Valley GA. Fort Valley is where the GBA started. The Team of the Year Awards was held at the Hambone Jam on Friday night. At the TOY awards we recognized our past presidents. This past year the Board of Directors named the TOY award after its first President the A K Seville Award. Bubba Grills was the winner of the 2012/2013 TOY. This cook season will see new contest and more growth with contest in new areas. Our next contest will be at the Sumner Egg festival in Sumner GA. I would like to thank everyone that supported me in running for President and ask for your continued support.

TOY Banquet Will Happen

Danny Meadows President

Georgia BBQ Association dangerri@bellsouth.net Hello to the Southern Barbecue World. I would like to thank Harry Faircloth for his service to the Georgia Barbecue Association and to all of officers who have previously served in the GBA. I would also like to thank him for introducing me in the last issue

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

PAGE 6

THE BBQ TIMES

SEPTEMBER 2013

The BBQ Times Food & Recipes Page Submit your favorite recipes to be on this page each month. We love our readers input.

Barbecue Chicken with Fresh Mango Salsa In order to get more surface area for the BBQ sauce, I like to butterfly my chicken. To do this, simply make a deep cut across the breast, parallel to your cutting board. Cut it almost all the way through, but not quite in half. Then open the pieces up like a book or butterfly and press down on the

“seam” with your hands so that it lays flat. Butterflying your chicken also means that you get a nice thin piece that will cook up very quickly.

2 4-ounce boneless, skinless chicken breasts, butterflied 4-6 Tbs Grillin’ Magic Sweet Heat BBQ sauce 1 mango, cut into cubes 2 Tbs chopped red onion 1 jalapeno pepper, minced 1/4 cup fresh cilantro, chopped Juice from 1 lime Heat a grill or grill pan

to high. Brush the chicken with about half of the barbecue sauce, coating both sides. Set aside while the grill heats up.

Grill the chicken until it’s cooked through — about 5 to 10 minutes on each side. While it’s cooking, baste with the remaining BBQ sauce. Remove from the pan and let rest under a piece of foil or a pot lid for 5 minutes to allow the juices to redistribute before serving.

Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken and enjoy!

Submitted by David Shackett

Deviled Eggs “Guacamole Style” 12 large eggs 1/2 cup sour cream 1/4 cup minced red onion 1 Large ripe avocado pitted and finely diced 1 small garlic clove Juice o one lime 1 finely diced Serrano pepper Salt and Pepper to taste Two finely sliced scallions Put eggs in saucepan and cover with cold water.

Bring to a boil, turn heat off, cover and let sit 10 minutes. Drain. Rinse and

peel under cold water.

Add sour cream, avocado, garlic,a nd lime juice to large bowl. Slice eggs in half and remove yolks. Add yolks to mixture. Mash together until smooth enough to pipe from a large plastic freezer bag. Taste for seasoning. Pipe the mixture back into the halved whites.

Top with finely sliced scallions. Damn!

Submitted by David Tishey

Manly Party Meatballs 1 Jar Bama Grape Jelly 2 Packets Au Jus 3 Cups of Water 2 Bags of Frozen Meatballs

First off, trust me when I say frozen meatballs.

We call all make homemade meatballs, but it just doesn’t work as good in something like this.

TRUST ME! In a large crock pot, mix up both Au Jus packets with 3 cups of water. Then slowly mix in grape jelly.

You must have the crock pot on high when doing this. Or use a pot on the stove but be careful not to scortch. When jelly and au jus is mixed and heated put meatballs into the pot. Let cook one hour on high, once it reaches good temperature move it to low and serve from pot.

Submitted by Audrey Evans

Score a Tailgate Touchdown this Season!

“Famous Dave” Anderson Columist

It’s that time of year when the “Weekend BBQ Warriors” unleash their skills in pop-up tents across America honoring their favorite team.

I’m talking about tailgating season. You don’t want to be the tent with plain flavorless barbecue, score a touchdown at your next tailgate...

These bacon-wrapped, whiskey-soaked, maraschino cherries and smoked hot Italian sausage explode with flavor and grilling makes them the perfect tailgating

appetizer! Soaking the cherries in a bourbon for a good week gives them the perfect flavor punch. The cooking process dissipates the alcohol, but the flavor stays and fuses perfectly with the cherries, bacon, and smoky sausage. I like serving these lil’ tasties with my Blackberry BBQ Sauce. These Smokin’ Cherry Bombs will go fast, so have plenty on hand! GO BEARS!

Blackberry BBQ Sauce

Smokin’ Cherry Bombs Delightfully serves a party of 6!

1 jar maraschino cherries 1 cup Jack Daniel’s Tennessee Whiskey 1 lb. hot Italian sausages 1 lb. hickory smoked bacon wire mesh or grilling basket for grill Drain the juice from the maraschino cherries container. Fill with Jack

“Famous Dave” Andersonʼs Smokinʼ Cherry Bombs Daniel’s; soak for at least 3 days.

Prepare your grill. Pargrill Italian sausages so they are not entirely raw; they will finish cooking when wrapped with bacon on the grill. Depending on the size of your bacon, cut bacon strips into thirds or

halves. Cut sausages into 1/2-inch slices.

Assemble your cherry bombs. Take a sausage slice, place a cherry on top, then wrap with bacon, and use a toothpick to secure.

Place Cherry Bombs on a wire mesh and place on grill. Grill until the bacon

is crisp. As the Cherry Bombs cook, fat will fall into the grill and may cause flare-ups. You don’t want your appetizers catching on fire, so having them on a wire mesh makes it easy to lift them off the grill quickly so you can douse the flames.

1/2 cup apple juice concentrate 1/4 cup blue agave honey 2 pints blackberries 10 oz. Dickinson’s Seedless Black Raspberry Preserves 20 oz. bottle Famous Dave’s Sweet & Zesty BBQ Sauce In a saucepan, mix apple juice concentrate with blue agave honey and heat. Once the juice bubbles, add the blackberries.

Simmer over medium heat until blackberries start to dissolve and mixture thickens to the consistency of a heavy syrup. Add Dickenson’s Black Raspberry Seedless Preserves and Famous Dave’s Sweet & Zesty BBQ Sauce to the pan. Bring to a simmer and remove pan from heat.

Recipe taken from Famous Dave’s Barbecue Party Cookbook ©2013

SEPTEMBER 2013

PAGE 7

THE BBQ TIMES

Friday Night Lights and Smoky Goodness

By Brandt Haney Backyard BBQ Studs

Now that we are firmly into the time of year that sees Friday night lights, college game day and NFL Sunday, I find it very difficult to set aside enough time to do a nice butt or brisket justice on the smoker. Who has 12 to 16 hours to prepare for tailgating? Even so, I can’t let a good game go by without some sort of smoked flavored delight. Heck, if we get together with friends

they pretty much expect me to bring something off the smoker or grill. Smoking large pieces of meat take special attention and long amounts of time, so in true backyard bbq stud style I like to look to the smaller things I can put a smoky twist on, and do it on a regular grill or small smoker. I prefer charcoal for these types of items because of the flavoring I am trying to impart on the meat in a short amount of time and direct or diffused heat

What Is SCBA and What Can You Do? ByMike Osteen

What does SCBA stand for? It is the South Carolina Barbeque Association made up of great people who want to have fun and enjoy life.

How do you enjoy life you ask? How about eating good food and having fellowship with good people all over South Carolina at cooking events. You see, South Carolina has a history of great barbeque. This barbeque is broken down into sauces used for basting and also as a finish sauce. These four are: Vinegar & Pepper, Mustard, Light Tomato, and Heavy Tomato.

Now what you can do is become a certified barbeque judge and eat some of the best barbeque in the world in South Carolina. When I retired I wanted to do some-

thing fun and the SCBA is one thing I came across.

You start out by joining the SCBA and attend a daylong seminar. Then the fun starts as a novice which you attend cooking events. It takes 4 cooking events as a novice where you work with a Senior Judge and learn how to score. Then you become certified and receive an apron with “SCBA Certified Judge” on it. To become master and senior level judges you must judge 15 to 30 events and cook with one to two competition teams to make the master and senior level. All events must be SCBA sanctioned barbeque events.

If you have an interest in joining the SCBA please go to our web site and check out the “Join Us” page.

works best. Today there are two great smoked munchies that I would like you consider when you have your next football party or are looking for proper tailgating foods.

First there are the classic chicken wings. One of my favorite ways to prepare them is to make them sticky with a little bit of sweet heat. First you need to prepare three to four pounds of wings. I have used both fresh and frozen for this and it does not seem to make a large difference, but you will need the frozen ones to thaw fully before using them. In a mixing bowl you will want to mix 1 Tbsp paprika, 1 Tbsp Kosher salt, 4 Tbsp granulated garlic, 1⁄2 Tbsp black pepper, 1⁄2 Tbsp onion powder, 1⁄2 Tbsp dried oregano, 1⁄2 Tbsp dried thyme, and 1⁄2 tsp white pepper. Toss the wings until well coated and set aside while you fire up the grill to 250 degrees.

This is where a little grill prep helps. I will use a chimney started to get the charcoal going and then preheat the grill in order to avoid starter fluid aftertaste.

As the grill is preheating go ahead and get 8 to 10

chunks of hickory or oak wood soaking in water. I use chunks and not chips because the chips will burn out fast and will not smoke through the entire process.

I have tried putting chips in tin foil and smoke boxes but I never really get the full impact of flavor I get with chunks. My belief is that if you want to have real smoke flavor you need to go bold or go home. I have actually found a source of hickory and oak from a friend that harvests fallen trees and uses them for making cabinet grade boards. I give him bbq and he gives me wood to use. That my friends is a win-win. Once the grill is holding its temperature you can toss on the wood chunks then grab the wings and put them on to cook. Cover the grill with a lid to retain the smoke and make sure the temperature does not spike.

Turn them every 45 minutes and continue to cook the internal temperature is 165 degrees. In general this will take 2 to 2 1/2 hours.

Not wanting to waste time on game day, go ahead and preheat the oven to 425 degrees while the wings are in

Easy to See Orange Handle In Flat of Round

their final 15 minutes. Mix together 1 cup of your favorite hot sauce, 1⁄2 cup honey and 3 Tbsp dark brown sugar.

Check the wings and when done toss them in the sauce to coat well, place on a baking sheet and pop them in the oven for 10 - 12 minutes.

This will create a wonderful sticky glaze from the sauce and crispy up the skin a bit.

Let the wings cool a bit and serve. Don’t be surprised if you find fried wings are no longer your favorite wings.

I know what you’re thinking. That sure is a lot of charcoal and wood to use for a couple hours worth of cooking and those are the instincts of a backyard BBQ stud which I whole heartedly agree with. So put another few chunks of wood and pieces of charcoal on the fire to keep it up to temperature for another hour or two , grab a pound of breakfast sausage, a block of habanero jack cheese, and a package of bacon. This will make the wonderful sausage cheese balls you have ever had. Roll out the sausage to about 1/8 inch thick and cut the cheese into small cubes. Carefully pinch of

enough sausage to make a small ball, place one cube on the sausage and form a ball around the cheese.

Take a piece of bacon, cut it in half and wrap it around the sausage ball in crossing directions. You may need a toothpick to secure the bacon in place. There should be about 24 balls you can place on the smoker. Smoke them for about an hour and half. Remove from the heat and pull out the toothpicks.

Eat warm and the cheese will be nice and melted. If you have enough space or a set of racks that allows for cooking these and the wings at the same time then go ahead and maximize your time and start these half way through the wings process.

There you have it, in what amounts to about three and a half hours time you have two spectacular items that anyone can do it successfully. Go ahead and give it a try this weekend and find your inner backyard bbq stud. You won’t regret it.

Check out more great backyard bbq ideas at www. backyardbbqstuds.weebly. com

Sharp Point Penetrates Meat, Hides, Fish And More

The Easy Way To Move Meat Around Hold Product When Trimming

Molded On Handle Allows For Heavy Load Carrying

Thick Stainless Steel Construction To Prevent Bending

PAGE 8

SEPTEMBER 2013

THE BBQ TIMES

Butts And Bluegrass BBQ Festival • Clover, South Carolina September 7, 2013 • South Carolina BBQ Association

Backwoods Bar-B-Que First Place Ribs

Big GQ First Place Brisket

Matthew Richardson receiving his Apron from Don Adkins at the Butts and Bluegrass Festival in Clover, South Carolina.

Palmetto Smokehouse First Place Butts

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BUTTS: Palmetto Smokehouse All Smoked Up Bold Branch BBQ Boys Backwoods Bar-B-Que Pimp My Pig Up in Smoke Get Your Swine On East Coast Smoke Big GQ Blowin Smoke

15.6000 15.3067 15.2833 15.1717 15.1417 14.8583 14.8300 14.8167 14.7000 14.6833

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RIBS: Backwoods Bar-B-Que All Smoked Up Up in Smoke Bold Branch BBQ Boys No Pig Left Behind Blowin Smoke Doko Smoke Pimp My Pig Butts-R-Us BBQ In the Army Que

15.4917 15.4017 15.4000 15.3000 15.2017 14.8250 14.8167 14.6250 14.6200 14.6167

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BRISKET: Big GQ 15.0333 Palmetto Smokehouse 14.9917 Pimp My Pig 14.9833 Backwoods Bar-B-Que 14.9583 Blowin Smoke 14.6683 Up in Smoke 14.6417 Sweetdaddys Smokehouse 14.5417 Bold Branch BBQ Boys 14.4000 Butts-R-Us BBQ 14.0483 All Smoked Up 13.8667

Smokefest • Marshall, MN • August 16-17, 2013 Grand Champion: Tippycanoe BBQ Crew 1.

2.

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CHICKEN: Spitfire Charcoal Loungers Shiggin & Grinnin Eggspert BBQ Short Crew BBQ Rollin’ Smoke BBQ Sd Bob & Ed Eat Smoke Smoke ‘N Beers Subtle Smoke Tippycanoe BBQ Crew

176.5828 176.5600 176.5600 176.0000 171.9888 171.4056 170.2972 168.5484 167.9772 165.6684

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PORK RIBS: Pigskin BBQ 176.5716 Tippycanoe BBQ Crew 176.0000 Rollin’ Smoke BBQ Sd 175.4400 City Slickers BBQ 169.7144 Mustang Sally Tailgating 168.5600 Spitfire 168.0000 Eggspert BBQ 167.4056 Sons Of Butchers 167.4056 Smokin Mumme’s 166.2972 Smokey And His Bandits 165.1316

Reserve Champion: Spitfire 1.

2.

3.

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10.

PORK: Smokin Mumme’s Rebel Fire Que’n Comp.

Pigskin BBQ Subtle Smoke Tippycanoe BBQ Crew Big Stone Brisketeers Spitfire Eggspert BBQ Charcoal Loungers Bob & Ed Eat Smoke

172.6172 172.0228 169.7028 169.1084 167.3828 166.2972 165.6800 165.1544 165.0856 164.0116

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BRISKET: Tippycanoe BBQ Crew 177.7028 Sons Of Butchers 177.1428 Charcoal Loungers 172.0228 Spitfire 171.9884 Myassis Smokin’ 170.8344 Smokey And His Bandits 169.7256 Mustang Sally Tailgating 169.1772 Bob & Ed Eat Smoke 167.3944 Shiggin & Grinnin 166.8112 Eggspert BBQ 163.9544

Learn the art of Whole Hog from award winning

Pitmasters @ The Royal • October 3-4, 2013 Special Discount for KCBS members - $999 Brad Orrison • John Wheeler • Allen Smith • Mark Lambert www.operationbbqrelief.org/hawgwithaheart

SEPTEMBER 2013

PAGE 9

THE BBQ TIMES

Florida Barbecue Association Funcook Shows Fun to All

By Audrey Evans Editor & Publisher

It doesn’t take long to figure out that if you are missing the Florida Barbecue Association Funcook, you are missing out.

Ask anyone, just look around on Facebook as far as that goes.

Everyone has been talking about it and it all went down because of Mr. EJ Krause. Mr. Krause is a Master Judge for GBA and organized this years FBA Funcook.

The Funcook had twenty-five teams. They also hosted a Kids Q and many other “fun” categories. Now, the unique thing is in this event teams are allowed to have second “entries”

to try out new recipes, or judges thoughts...that is up to you.

Brian Mroczka, out of Orlando, Florida with Bull Rush BBQ #2 was the top of the line for the event and it was all about consistency. Consistency is scoring of course. Bull Rush BBQ #2 managed to stay in the top five in all four meat categories. They pulled out a third in ribs, fourth in pork and brisket and a fifth place chicken. Bull Rush was one of the teams who entered under #1 & #2; Bull Rush #1 managed a first place rib. So all in all, it made for a great weekend of fun for all the members of Bull Rush BBQ. Reserve Champion and second overall was Jim Elsner with his team Sweet Smoke Q out of Winter Haven, Florida finishing with a first place chicken, tenth place ribs, and a second place pork. Once again, Sweet Smoke Q had a separate team entering categories, which ironically fin-

ished fourth place. It was definitely a great weekend for the members of Sweet Smoke Q as well. Sweet Smoke Q #2 had a second place chicken and a first place Brisket.

To finish out the top five remained Hogs Gone Wild BBQ in third, and Lang BBQ Smokers in fifth. Brad Kay with Lang BBQ Smokers was on top of his game but it just wasn’t enough to edge out the competition.

Brad took home a fifth in ribs, seventh in pork and brisket and a tenth in chicken.

The question remains, can these guys bring it together for the rest of the season to make one quality team and entry turn into multiple Grand or Reserve Championships for Florida Barbecue Association? I will keep you posted.

Bull Rush BBQ

Lazy Hazy Crazy Boyz

Sweet Smoke Q

Smoker Wood Available in Various Flavors:

Kids Q participants in no particular order were: Taylar Canada, Kurtis Hunt, Dalton Curry, Kaylinn Curry, Polina Ungarvsky, Josh Crouse, and Brian Curry.

apple • cherry • hickory • maple oak • peach • pecan

Are you involved in a BBQ Competition coming up?

baxter’s original

Are you looking for ways to get your information out? Contact The BBQ Times and ask about our competition pricing for advertising. We guarantee we have something within your committeeʼs budget to help you spread the word about your great event! Our job is to help you promote your event and the great cook teams who participate, WE WANT TO WORK WITH YOU!

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

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Wood Chips and Chunks • Sauces and Rubs Ceramic and Insulated Smokers and Grills In Stock Check out our weekly specials on our Website & Facebook!

Shop Online: www.baxtersoriginal.com (229) 425-6583 or (770) 846-4537

115 Ten Mile Road • Fitzgerald, GA 31750

PAGE 10

SEPTEMBER 2013

THE BBQ TIMES

Sam’s Club National BBQ Tour• Laurel, Maryland Kansas City Barbecue Society•August 16-17, 2013 1.

2.

3.

4.

5.

6.

7.

8.

The BBQ Guru 685.6000 Aporkalypse Now 684.5028 Jokers And Smokers 675.4172 Hawg Nation BBQ 669.6568 Hambones By The Fire 669.5996 Badlands BBQ 665.6344 Uncle Pig’s Barbeque Pit 662.7540 Finn’s Finest BBQ 662.1712

OVERALL: 9. Pavone Brother’s BBQ 661.0628 10. Baby Got Butt BBQ Md 659.9312 11. Simply Q 659.3028 12. Brown Liquor BBQ 657.5884 13. Seadog BBQ 656.4460 14. Pepper Monkey BBQ 655.8396 15. Lyin’ Pigs 655.8052 16. Life Is Good, But BBQ Is 655.4056

CHICKEN: Aporkalypse Now 176.0000 Hawg Nation BBQ 174.2856 The BBQ Guru 174.2628 Seadog BBQ 173.1200 Jokers And Smokers 171.4400 Finn’s Finest BBQ 171.4172 Bone To Bark BBQ 166.9144 Pepper Monkey BBQ 166.8228 Badlands BBQ 166.2744 Lo’ -n- Slo’ BBQ 166.2400 PORK RIBS: 1. Badlands BBQ 174.8572 2. Wilbur’s Revenge 174.2972 3. Aporkalypse Now 172.5600 4. Finn’s Finest BBQ 171.4056 5. Simply Q 169.6800 6. Pavone Brother’s BBQ 168.5600 7. The BBQ Guru 167.3944 8. Brown Liquor BBQ 166.2628 9. Pepper Monkey BBQ 166.2284 10. Hambones By The Fire 165.1200

PORK: Aporkalypse Now 172.0000 Sir-pork’s-alot BBQ 170.8344 Brown Liquor BBQ 170.8228 The BBQ Guru 169.6800 Hambones By The Fire 168.5484 Baby Got Butt BBQ Md 167.9884 Bone To Bark BBQ 167.9772 Eggstra Point BBQ 166.2628 Uncle Pig’s Barbeque Pit 166.2512 Seadog BBQ 166.2400 BRISKET: 1. Hawg Nation BBQ 176.0000 2. Jokers And Smokers 174.2972 3. The BBQ Guru 174.2628 4. Hambones By The Fire 169.7028 5. Life Is Good, But BBQ Is169.6800 6. Lyin’ Pigs 168.5256 7. Baby Got Butt BBQ Md 167.9884 8. Pavone Brother’s BBQ 166.8228 9. Uncle Pig’s Barbeque Pit 165.6800 10. Finn’s Finest BBQ 164.5256

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The BBQ Guru - Grand Champion

Aporkalypse Now - Reserve Champion

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SEPTEMBER 2013

PAGE 11

THE BBQ TIMES

Music City Festival & BBQ Championship Nashville, TN • August 24, 2013 • Dual MBN / KCBS

KCBS CHICKEN: 1. Smoke On This 180.0000 2. Warren County Pork Chop176.5600 3. Optimus Swine 176.5600 4. Rub Down South 173.7372 5. Swiggin Pig 173.1428 6. House Of Hickory 173.1200 7. So Good Barbecue 172.5600 8. Smoke’m If U Got’m 172.5600 9. Diva Q 172.0000 10. Canetuck’s BBQ Team 171.9772 KCBS PORK RIBS: 1. Swiggin Pig 178.8572 2. Warren County Pork Chop178.8572 3. Big B’s BBQ - Tn 177.7144 4. Diva Q 177.1544 5. Jobeaz Blazin’ Butts And 176.0000 6. Jiggy Piggy 175.4056 7. The Fabulous Faultiners 174.8572 8. The Opry Backstage Grill174.2972 9. The Q Crew 173.1428 10. House Of Q 173.1316 MBN RIBS: 1st Place 10 Bones BBQ 2nd Place Victory Lane BBQ 3rd Place Rebel Roaster Revue 4th Place Boars Night Out

KCBS PORK: 1. Smoke Of The Shoals 180.0000 2. Frugal Macdoogals 179.4400 3. Swiggin Pig 178.8572 4. Charcoal Cowboys 176.5600 5. Canetuck’s BBQ Team 175.4172 6. The Opry Backstage Grill175.4056 7. Fatbacks 173.1428 8. 3 Star BBQ Team 172.5600 9. Peg Leg Porkers 172.5484 10. The Fabulous Faultiners 171.9656 KCBS BRISKET: 1. Smoke Of The Shoals 180.0000 2. Governors BBQ 175.4056 3. Smoke On This 174.8688 4. Jiggy Piggy 173.7028 5. Huffin’ & Puffin’ 172.5944 6. Smokin With An Attitude172.5600 7. Wilder-than-your-bar-b-q172.5600 8. High Life On The Hog 171.9656 9. Diva Q 170.8228 10. Warren County Pork Chop170.2856

Reserve Champion - Swiggin Pig

Warren County Pork Choppers KCBS Grand Champion

MBN SHOULDER: 1st Place – 10 Bones BBQ 2nd Place – Rebel Roaster Revue 3rd Place – Boars Night Out 4th Place – Victory Lane BBQ MBN WHOLE HOG: 1st Place – 10 Bones BBQ 2nd Place – Victory Lane BBQ 3rd Place – Wild Boar Smokers 4th Place – Ubon’s The Champion’s

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MBN Grand Champion - 10 Bones BBQ

PAGE 12

SEPTEMBER 2012

THE BBQ TIMES

Cooking With Stump Wins Georgia BBQ State Championship

By Jim Sewell GBA Vice President

SEPTEMBER 6, 2013 - FORT VALLEY, GEORGIA - The ComSouth Hambone Jam is held in Fort Valley each year which is the birthplace of the Georgia Barbecue Association (GBA). The event not only kicks off the new competition year, but also claim the ComSouth Hambone Jam Grand PORK LOIN: 1. 591.1 Sauced Hog 2. 589.1 Smokin Willies 3. 580.3 Pig Witta Swig 4. 592.1 Smarr Cooking Crew 5. 591.8 Smokin’ 42 BBQ 6. 591.5 Legal Smoke BBQ 7. 591.2 Beauford’s Smokehouse 8. 590.3 Bubba Grills 9. 588.6 Rub Shakers Que 10. 587.9 Smokin Girls

Championship along with the state title. to ComSouth Hi Tech Smokers. Sauced Smokin’ AJ’s racked up the perfect score Stunmp McDowell’s pulled pork entry was Hogs Smoke Shack and Smarr Cooking in Ribs. This is also his second 600 score. the highest scoring box in the finals round. Crew rounded out the top five. Buster Davis The first coming at the 2011 Pigs & Wings The Champion was also presented an Assas- pitmaster of Smokin’ AJ’s turned in the best in Perry. sin gravity fed smoker courtesy of C&C. Ribs box of the day. Anarque was in second The Georgia Barbecue Association saSauced Hogs Smoke Shack placed first in place with LawDawg BBQ taking third. lutes the excellent barbecue turned in by Loin, 4th in Pork & 7th in Ribs to record the Smarr Cooking Crew and Butt Rubbin BBQ these two teams. highest cumulative score in the preliminary finished 4th & 5th respectively.

The GBA would like to thank the Fort rounds and win the Reserve Grand ChamA perfect score in the GBA system is 600. Valley Downtown Association, ComSouth, pionship.

Each time a team achieves a perfect 600 C&C and all the sponsors for an outstandFollowing Sauced Hogs Smoke Shack first score, they are recognized as members of ing contest. The next GBA event will be the place finish in Loin was runner-up, Smok- the 600 Club. The 8th Annual Comsouth Sumner Egg Fest BBQ Blast on September ingWilly’s Squealers. Third place went to a Hambone Jam had lots of teams at the top of 20-21 in Sumner, GA. local Fort Valley team in their first GBA con- their game and two teams scored a perfect Full Results below: (Please Note – Top test, Pig Witta Swig BBQ. Smarr Cooking 600 in the preliminary rounds.

3 Scores In Each Category (Pork Loin, Crew claimed the 4th spot with Smokin’ 42 Sauced Hogs Smoke Shack had a perfect Pulled Pork And Ribs) Are Final Round BBQ in fifth place. Cooking with Stump’s score in Pork Loin. This is the second 600 Scores. All Other Scores Are Preliminary Grand Championship Pork entry topped the score for the team following the one recordRound Scores) field in the category. Thomas Henry of Bud- ed in Pork Loin earlier this year in Gainesmiesters came in second. Third place went ville at the Brenau BBQ Championship.

RIBS: PULLED PORK: 1. 592.4 Smokin AJ’s 1. 598.5 Cooking with Stump 2. 586.2 Anarque 2. 595.4 Budmeisters 3. 590.6 ComSouth High Tech Smokers 3. 571.6 Lawdog BBQ 4. 595.5 Smarr Cooking Crew 4. 591.5 Sauced Hog SmokeShack 5. 594.5 Butt Rubbin BBQ 5. 591.4 Smarr Cooking Crew 6. 591.8 ComSouth High Tech Smokers 6. 590.9 Lawdog BBQ 7. 591.5 Sauced Hog SmokeShack 7. 590.6 Smokin’ 42 BBQ 8. 591.1 Budmeisters 8. 590.2 Butt Rubbin BBQ 9. 590.5 92 BBQ 9. 590.2 Smokey Butts 10. 590.1 Onsite Ribs 10. 590.2 Double D’s Dirt

OCTOBER 18-19, 2013 TENNILLE, GA Join us in Downtown Tennille for

the 7th Annual BBQ Blast

$5,000

in cash prizes!

Friday Evening: Sam’s Drive-In Band

All Day Saturday:

Bands, Dancers and Performers on the Depot Stage 5K Fun Run • Car Show Children’s Amusements in the Park Browse an Eclec�c Mix of Vendors

For More Informa�on:

Visit: www.bbqga.org / contest Call: Marie or Jennie @ 478-522-9249 Brunson @ 478-521-2571 Email: wtrr1903@yahoo.com

SEPTEMBER 2013

PAGE 13

THE BBQ TIMES

Cooking with Stump Grand Champion

3947 HOUSTON AVE MACON, GA 478-788-1900

Sauced Hogs Smoke Shack Reserve Champion

SmokinWilly Squealers Second Place Pork Loin

Smokin始 AJ始s First Place Ribs

AnarQue Second Place Ribs

891 GRAY HWY MACON, GA 478-743-5866

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

EST. 1935

THE BBQ TIMES

PAGE 14

SEPTEMBER 2013

Big Tymers Hits the Big Time in Lakeland September 6-7, 2013 • KidPack Polk Project BBQ Throwdown • Lakeland, Florida • Florida BBQ Association

Big Tymers BBQ - Grand Champion

Smokinʼ Slimz - Backyard Grand

Sweet Smoke Q - Reserve Champion

Swamp Boys Grand Champion Battle at BBQ Junction & Peopleʼs Choice Winner

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www.allamericancontainers.com 4917 Oak Fair Blvd • Tampa, Florida USA • FAX: 813-248-1059

Smokerʼs Wild Reserve Champion

Smokinʼ Flames BBQ - First Place Brisket

CHICKEN: 1. Blitzkrieg BBQ 197.36665 2. Hot Wachula’s 195.03333 3. Big Tymers BBQ 194.08333 4. All Racked Up 193.40000 5. Everglades Seasoning BBQ 192.91668 6. Git-R-Smoked 192.68332 7. Staggering Swine and Bovin192.19999 8. Swamp Boys 191.53333 9. Sweet Smoke Q 191.48333 10. 2nd Hand Smoke 190.96666 RIBS: 1. Big Papa’s Country Kitchen 195.01666 2. Big Tymers BBQ 194.04999 3. All Racked Up 193.39999 4. Team Unknown BBQ 192.18332 5. Swinos 191.51668 6. Hot Wachula’s 191.48333 7. Swamp Boys 191.21665 8. Smokin’ Flames BBQ Team 190.26667 9 .[Tie]Sho Gud 189.81667 9. [Tie]Southern Bred BBQ 189.81667 PORK: 1. Sweet Smoke Q 194.55000 2. Big Papa’s Country Kitchen 194.53333 3. Big Tymers BBQ 194.11666 4. Blitzkrieg BBQ 193.63333 5. BBQ Shack 191.20000 6. Shanty Town 191.18333 7. Newman’s BBQ 189.88332 8. Git-R-Smoked 189.61666 9. Sho Gud 189.35000 10.Team Unknown BBQ 188.70000

Blitzkrieg BBQ - First Place Chicken BRISKET: 1. Smokin’ Flames BBQ Team 196.66665 2. Sweet Smoke Q 195.03334 3. Hot Wachula’s 194.53334 4. All Racked Up 194.35000 5. Everglades Seasoning BBQ 193.61666 6. Big Tymers BBQ 192.38334 7. Shanty Town 191.93334 8. Git-R-Smoked 191.20001 9. Team Unknown BBQ 190.56666 10. Southern Bred BBQ 190.28334 1.

2.

3.

4.

5.

6.

7.

8.

BACKYARD: Smokin’ Slimz 735.71667 Smoker’s Wild 713.53335 Big Belly’s Butt Rubbin’ 706.53336 Fat Chance BBQ 703.66668 Holy Smoke 687.05002 Shamrocking BBQ 663.53336 The Other Side BBQ 639.85000 Wastequip - “Trashy BBQ” 337.98333

SEPTEMBER 2013

THE BBQ TIMES

PAGE 15

Sam’s Club National BBQ Tour · Richmond, Virginia · August 23-24, 2013

Cool Smoke - Grand Champion

Grog N Hogs - Reserve Grand Champion

Pork Barrell BBQ - First Place Brisket

Come eat with us today, or contact us for your catering needs.

Checkered Flag BBQ - First Place Pork

Piedmont BBQ - First Place Chicken/Ribs

610-588-3831 • littlecreek@epix.net

Bubba Grills Named 2012-2013 Team of the Year in GBA

PAGE 16

SEPTEMBER 2013

THE BBQ TIMES

Coming in second place in the point standings was Sauced Hogs Smoke Shack.

Since Bubba Grills, the grill manufacturer, was the sponsor for the Team of the Year contest, Lonnie Smith passed the Bubba Grills smoker down to the runnerup for their strong showing throughout the year.

Coming in second place in the point standings was Sauced Hogs Smoke Shack.

Since Bubba Grills, the grill manufacturer, was the sponsor for the Team of the Team Bubba Grills wins the A.K. Saville Team of the Year Points Race for 2012Year contest, Lonnie Smith 2013 for Georgia BBQ Association. passed the Bubba Grills son long points competition founding member of the smoker down to the runnerBy Jim Sewell the A.K. Saville Team of the GBA, and his Bubba Grills GBA Vice - President SEPTEMBER 6, 2013 - Year Award in honor of the team won the first A.K. SavFORT VALLEY, GA - The first President of the organi- ille Team of the Year Award.

Georgia Barbecue Associa- zation. The GBA also rec- During the 2012-2013 contion (GBA) held its annual ognized its Past Presidents test season, Bubba Grills Team of the Year awards at with a special shirt. Shown won 3 Grand Championthe 8th Annual Comsouth below right are: (l-r) A.K. ship and 4 Reserve Grand Hambone Jam in Fort Val- Saville, Lonnie Smith, Jeff Championships. The team ley, GA. The GBA used the Schram, & Harry Faircloth. took first place honors in occasion to honor one of its Not shown is Raymond Pork Loin once, Pulled Pork twice and an amazing 6 founding fathers by naming Poore.

Lonnie Smith, another times in Ribs. the award for the annual sea-

up for their strong showing throughout the year.

Finishing third in the points race was Smokin 42 BBQ. Bethel Smokers claimed the fourth spot with Anarque taking fifth place. Sixth place went to Smokin AJs. Jethro’s Cooking Crew took seventh. Old Henry’s BBQ got the call for eighth place. Budmeisters finSauced ished the year

in ninth place with Smokin Grill BBQ rounding out the top 10 teams for the year.

Hogs Smoke Shack

Smokinʼ 42 BBQ

Bethel Smokers

AnarQue

Smokinʼ AJʼs

SEPTEMBER 2013

THE BBQ TIMES

PAGE 17

Stand By Your Grill · Fulton, Mississippi · August 16-17, 2013

Queʼn, Stewʼn & Brewʼn - Grand Champion

Swigginʼ Pig - Reserve Grand Champion

South Pork- First Place Chicken

Grand Champion: Que’n Stew’n & Brew’n Reserve Champion: Swiggin Pig

The Specialist - First Place Ribs

Lotta Bull First Place Pork

1. Que’n Stew’n & Brew’n 2. Swiggin Pig 3. South Pork 4. Jiggy Piggy 5. Smoke Me Silly 6. The Specialists 7. Bean Bandits 8. Blazen BBQ 9. Big Blue Que, Llc 10. Pigs R Us

OVERALL:

702.2628 690.8116 689.6112 689.0516 687.9200 686.7656 686.2628 683.3600 682.7656 682.2740

11. Southern Smokers 12. The Blue Bloods 13. High On The Hawg 14. Killer Hogs 15. Cuz’s Custom Cooking 16. Gooby’s BBQ 17. Rub Won Out 18. Smoke Dawg BBQ 19. Heavenly Manna BBQ 20. Blind Hog BBQ

681.6228 681.6112 679.3256 678.7884 677.6112 677.0284 675.9312 675.3828 675.3600 675.3144

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SEPTEMBER 2013

PAGE 19

THE BBQ TIMES

Great Southern Tailgate Cook-off Madison Ribberfest: Barbeque & Blues Amelia Island, FL • August 23-24, 2013

Madison, Indiana • August 16-17, 2013

Grand Champion: Uncle Kenny’s BBQ

Grand Champion: Moonswiners

Reserve Champion: Hot Wachula’s

Reserve Champion: Warren County Pork

Kenny Nadeau, Pitmaster for Uncle Kennyʼs BBQ and team mate Brian Vail celebrate after winning Grand Champion.

OVERALL: 1. Uncle Kenny’s BBQ 684.4800 11. Blazen BBQ 673.6112 2. Hot Wachula’s 682.7540 12. Smoky Dog 673.5884 3. Bethel Smokers 680.4916 13. Rescue Smokers 669.5540 4. Budmeisters 679.2912 14. Git-r-smoked 663.8400 5. The Real Smoking Butts 678.2516 15. Two Smokin White Boys 662.7776 6. Two Old Men And A Grill678.1596 16. Whiskey Bent BBQ 662.7312 7. Yes, Dear BBQ 678.1484 17. Smoke On The Lakes 659.8516 8. Munchee’s Smokehouse 675.8972 18. Chatham Artillery BBQ 658.6856 9. Big Papa’s Country Kitchen674.7540 19. The Shed 657.5656 10. Jack’s Old South 674.7312 20. Big Pigs 655.8740 CHICKEN: PORK: 1. Smoky Dog 177.7144 1. Munchee’s Smokehouse 177.7144 2. Budmeisters 177.1544 2. Jack’s Old South 176.0000 3. Uncle Kenny’s BBQ 176.0000 3. Bethel Smokers 175.4056 4. Bethel Smokers 176.0000 4. Smoke On The Lakes 174.2744 5. Git-r-smoked 175.4056 5. Yes, Dear BBQ 172.5600 6. Blazen BBQ 174.2628 6. Smoky Dog 172.5484 7. Jack’s Old South 173.1084 7. Whiskey Bent BBQ 171.9772 8. The Real Smoking Butts 171.9772 8. Blazen BBQ 171.9656 9. Munchee’s Smokehouse 170.8228 9. Butts On The Barbie 170.8228 10. Rib Ranch 170.2972 10. Forrest’s Fine Foods 169.7256 PORK RIBS: BRISKET: 1. Two Old Men And A Grill179.4400 1. Yes, Dear BBQ 173.1200 2. Hot Wachula’s 173.7028 2. Hot Wachula’s 173.1200 3. Uncle Kenny’s BBQ 173.1200 3. Rescue Smokers 172.5484 4. The Shed 172.0228 4. The Real Smoking Butts 170.8456 5. Chatham Artillery BBQ 171.4172 5. Bethel Smokers 170.8228 6. Big Papa’s Country Kitchen169.7028 6. Munchee’s Smokehouse 170.2856 7. Smoke On The Lakes 169.6916 7. Chatham Artillery BBQ 170.2744 8. Git-r-smoked 169.6800 8. The Shed 169.6800 9. Forrest’s Fine Foods 168.0000 9. Big Papa’s Country Kitchen169.1200 10. Butts On The Barbie 167.9772 10. Budmeisters 168.5256

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

Our lines are always open!

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

Grand Champion Chad Hayden of Moonswiners cook team and Reserve Grand Champion Donny Bray of Warren County Pork Choppers.

OVERALL: 1. Moonswiners 693.1428 11. Hot Racks And BBQ Sta 668.4572 2. Warren County Pork Cho688.5256 12. Retired And Rubbin’ It 666.2284 3. Pappy Q 685.6228 13. Qubed 665.6228 4. Yellow River BBQ 678.8228 14. Hug Hogs 665.0856 5. Blue Chip BBQ 675.8856 15. Big Jt’s Smokin BBQ 664.4684 6. Velvet Smoke 675.3944 16. Sofa King/good BBQ 661.1888 7. Berkee Rae’s BBQ 673.0400 17. Squealers Award Winning660.4800 8. Thunder Hog BBQ 672.4800 18. Zz-que 660.4568 9. Shigs-in-pit 672.4456 19. 2 Fat Boys & A Grill 658.2060 10. Smokin T’s 670.1600 20. Smitty’s Real Pit BBQ 657.5544 CHICKEN: PORK: 1. Moonswiners 178.2972 1. Warren County Pork Cho177.7028 2. Hoosier Favorite BBQ 177.1544 2. Blue Chip BBQ 174.2628 3. Big Jt’s Smokin BBQ 176.5600 3. Yellow River BBQ 174.2628 4. Pappy Q 174.2628 4. Shigs-in-pit 174.2628 5. Crawdad Flats Smokers 173.7716 5. Hug Hogs 172.5944 6. Feel The Burn BBQ 173.7144 6. Berkee Rae’s BBQ 172.5600 7. Sofa King/good BBQ 172.5828 7. Smokin T’s 171.9772 8. Smitty’s Real Pit BBQ 172.5600 8. Moonswiners 171.4056 9. Scramblin Eggs BBQ 171.9772 9. Thunder Hog BBQ 171.4056 10. 2 Fat Boys & A Grill 170.8800 10. Hot Racks And BBQ S 170.2744 PORK RIBS: BRISKET: 1. Squealers Award Winning178.8572 1. Gather Around BBQ 176.0344 2. Moonswiners 174.8572 2. Warren County Pork Cho174.8572 3. Retired And Rubbin’ It 173.7144 3. Pappy Q 174.8572 4. Velvet Smoke 173.7028 4. Berkee Rae’s BBQ 173.7028 5. Gather Around BBQ 173.1200 5. Qubed 173.1200 6. Blue Dog BBQ 170.2972 6. Retired And Rubbin’ It 172.0000 7. Pappy Q 170.2744 7. Zz-que 172.0000 8. Smokin T’s 169.1200 8. Yellow River BBQ 171.4628 9. Hickory Flats BBQ 168.5716 9. Thunder Hog BBQ 171.4400 10. Qubed 168.5256 10. Smokin T’s 171.4172

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

PAGE 20

Calendar of Events THE BBQ TIMES

ALABAMA BBQ ASSOCIATION WWW.ALABAMABBQASSOCIATION.COM

September 27th-28th, 2013 PorktoberQue - Dothan, AL http://www.porktoberque.com Phone: 334-699-1475 September 27th-28th, 2013 McIntosh End of Summer Bash - McIntosh, AL Phone: 251-944-2428 Email: n.alston1959@gmail.com

(478) 783-9294 downtown@comsouth.net

FLORIDA BBQ ASSOCIATION WWW. FLBBQ.ORG

September 20-21, 2013 Smokin’ Pig Fest - Lake City, FL Wanda Jones - (386)-752-8822 September 27-28, 2013 Grant Bar-B-Que Fest - Grant, FL Cheri Bedford - (321)-794-9393

October 4- 5, 2013 Smoke on the Water - Guntersville, AL Email: gmvfd@yahoo.com Phone: 256-673-0277

October 4-5, 2013 5th Annual COFB Butts and Brisket Competition Fernandina Beach, FL - Jay Robertson (904)277-7350 ext.2013 or (904)-753-0001 - Cellular

October 11&12, 2013 Butler Fest 2013 - Butler, AL Phone: 205-459-3793

October 11-12, 2013 Mulberry Fine Swine At The Pit - Mulberry, FL Bonnie Titus: (863)-712-0625

October 19, 2013 Evergreen Sausage Festival - Evergreen, AL Email: creed@evergreenal.org www.evergreenareachamber.com Phone: 251-578-1707

October 18-19, 2013 The Big Swamp Smoke Off - Naples, FL Shannon Hubbell: (239)-455-1444

November 1-2, 2013 Mystics of Pleasure Rib-Off XXVII Orange Beach, Alabama Email: fatback@fatback.net Phone: 251-978-9988 - www.riboff.com

CENTRAL TEXAS BARBECUE ASSOCIATION WWW.CTBABBQ.COM

September 27-28, 2013

Bikers For Boxers Round Rock, TX Michelle Schoenebeck 512-966-2554 October 11-12, 2013

Temple Jaycee’s Cookoff & Concert Temple, TX Call: Chris Butler 254-760-6769 October 25-26,2013

Kerr County Fair - Kerrville, TX Call: Chad Parker 830-928-4221

GEORGIA BBQ ASSOCIATION WWW.BBQGA.ORG

October 18-19, 2013 Tennille BBQ Blast - Tennille, GA Contact: Brunson Martin Phone: 478-552-7875 478-552-3470 email: wtrr1903@yahoo.com October 25-26,2013 Hawkinsville Harvest Fest Pigs & Produce BBQ Hawkinsville, GA -Contact: Karen Bailey - Phone

October 19, 2013 2nd Annual Rib Ticklers Ball Cutler Bay, FL Frederick Bobson: (305) 238-4166 October 25-26, 2013 Georgia/Florida Tailgate Bar B Q Cookoff Jesup, GA - Bill Harvey: (912)-427-0884 October 25-26, 2013 South Florida Pro BBQ Competition Pompano Beach, FL Connie Davis (954)-383-2285

INTERNATIONAL BBQ COOKERS ASSOCIATION WWW.IBCABBQ.ORG

September 27-28, 2013 Colorado County Fair/Eddie Orange Cook Off Columbus, TX - Rhonda 979-732-2579 September 27-28, 2013 2nd Annual Mabank Jubilee - Mabank, TX John 903-887-4747 September 27-28, 2013 Texas Rice Festival - Winnie, TX Sissy 409-296-4404 September 27-28, 2013 Hispanic Heritage Fiesta & Cook Off Mercedes, TX - Cynthia 956-928-0060

September 27-28, 2013 Kookin’ for Kids - Spring, TX Rhonda 832-515-6052 September 27-28, 2013 Levelland Fire Dept. - Levelland, TX Brian 806-894-3155

September 27-28, 2013 Canadian River Beach Club BBQ & Calf Fry Cook-off- Canadian, TX Kimbra 806-323-9413 September 27-28, 2013 Hillsboro’s Cotton Pickin’ Fair BBQ Hillsboro, TX - Charlotte - 254-582-5499 September 27-28, 2013 Majkszak’s Meat Market & Old Rusty Rooster BBQ - Willis, TX - Muriel - 936-344-8212 October 4- 5, 2013 VFW Piney Woods Post 4816 BBQ Cook Off Porter, TX Dale 936-689-6747 October 4- 5, 2013 Keller Lions Club - Keller, TX Jimmy 817-307-9752

KANSAS CITY BBQ SOCIETY WWW.KCBS.US

SEPTEMBER 2013

October 4- 5, 2013 City of Earlington OctoberFest - Earlington, KY Contact: City of Earlington Phone: 270-3835364 cityclerk@earlingtongovcity.com October 4- 5, 2013 Biggest Buck and Best Rack - Alma, AR Contact: Brad Trent Phone: 479-632-2656 atozbradley@gmail.com Contact: Tonia Dray Phone: 479-632-2656 atoztonia@gmail.com October 4- 5, 2013 KC Hog Wild Corinth BBQ - Corinth, MS Contact: Tammy Bonds Phone: 662-396-1182 tbonds07@tigers.nemcc.edu October 4- 5, 2013 Bluff City Octoberfest - Memphis, TN Contact: Denise Sigler Phone: 904-494-6141 denisnd6@aol.com October 4- 5, 2013 Squealin’ on the Square - Laurens, SC Contact: Jonathan Irick Phone: 864-984-2119 mail@mainstreetlaurens.org October 5-6 , 2013 DO AC Smokin’ Hot Atlantic City BBQ Championship - Atlantic City, NJ Contact: Ron Cates Phone: 870-536-8175 ronnie@catesandcompany.com

September 27-28, 2013 Jim Bowie BBQ Throwdown - Vidalia, LA Ann Westmoreland Phone: 318-336-8223 awestmoreland@cityofvidaliala.com

October 5-6 , 2013 ‘Music City’ Southern Hotwing Festival Nashville, TN - Contact: Brooks Moneypeny brooks.monypeny@raymondjames.com

September 27-28, 2013 PorktoberQue - Dothan, AL Kerry Farrell Phone: 334-699-1475 kerry@themaineventweb.com

October 11-12 , 2013 Anchor City Cook Off Centralia, MO Contact: Ginny Zoellers Phone: 573-682-2272 ginny@midamerica.net

October3-6, 2013 34th Annual American Royal World Series of Barbecue Open Kansas City, MO Contact: Kim Palmer Phone: 816-221-9800 kimp@americanroyal.com

October 11-12 , 2013 Chillin & Grillin BBQ Festival Sand Springs, OK Contact: Mary Eubanks Phone: 918-245-3221 mary@sandspringschamber.com

October 4- 5, 2013 Jim Beam BBQ Classic - Springfield, KY Contact: Ralph Blandford Phone: 859-336-7773 jimbeambbqclassic@gmail.com

October 11-12 , 2013 The Real Squeal: Lyons Barbeque & Music Festival (GBC Qualifier) Lyons, GA Contact: Alexa Britton Phone: 912-526-6445 bhtlyons@nctv.com

October 4- 5, 2013 Dana Point State BBQ Championship Dana Point, CA - Contact: Arlie Bragg Phone: 615-758-8749 arlieque@comcast.net

October 11-12 , 2013 Cookin’ on the Kaw DeSoto, KS Contact: Sara Ritter Phone: 913-583-1585 sritter@desotoks.org

October 4- 5, 2013 Keystone Classic Barbeque - Harrisburg, PA Contact: James Sharp Phone: 717-787-2905 kile@pa.gov

October 11-12 , 2013 Riverside Blues & BBQ Festival Greenfield, MA Contact: Christy Moore christym@greenfieldma.gov

SBN Presents Our Annual Charity Donation

SEPTEMBER 2013

THE BBQ TIMES

PAGE 21

The Judges Tent: SBN

By Jim Harmon President

The SBN continues to provide expert judging all around the Carolina’s. We are growing at a comfortable rate. Event Coordinators continue to contact us to judge their events in both of the Carolina’s. I am amazed and thankful for all of the Blessings in Barbeque that come my way. I want to take a minute and thank all of the great folks that support the Network and take time from their busy schedules to participate. BBQ for breakfast is fun and exciting. We are doing great things for so many good causes, Thank You! After a short “Summer Break” we found ourselves in Spruce Pine, NC for the opening contest of the second half. This contest continues to be a favorite on the schedule. Spruce Pine is located right off the Blue Ridge Parkway. Nestled in the mountains just northeast of Asheville, the town provides a welcome respite to the hot summer days of Lowcountry life. The BOD considers it a welcome relief and we make our reservations early. Last year this contest boasted 15 cookers. This year it grew to a whopping 21 and the venue was changed from a cramped downtown location to a comfortable sports complex.

The only obstacle was... rain. Spring and summer rains have been a part of many of the contests this year and Spruce Pine was not spared a drop. The cookers and judges came prepared. Friday sported a beef contest. Any recipe featuring beef was welcome.

The judges saw everything from taco’s to T-Bones on a soggy evening next to the train tracks. Ultimate Tailgaters pleased the judges’ pallets with a well made rib eye steak.

The competition meats were Pork, Ribs, and Chicken. The rains held off until after turn in time on Saturday. When the scores were tallied, the Ultimate Tailgaters BBQ team was crowned Grand Champion.

Blue Ridge BBQ and Catering took reserve.

This contest will be a favorite for years to come.

The folks who organize this event are cooker and judge friendly, and the town welcomes us with open arms.

I’ve already made my reservation for next year. You should too!

September will be a busy month for the Network. We have a full schedule ahead.

Be sure to get to the website and sign up for some contests. One in particular that is always fun is Uniquely Union. Union is a huge contest that has many ancillary categories including Kid’s Que! The SBN is very interested in Kid’s Que and we will be working hard to bring Kid’s Que to as many contests as we can in the upcoming year. Our Que future depends on it! Sign up for the Union event and help insure the future of BBQ in Union, SC. Check out BBQ

by Shrine Lake The Lions Club’s Best of Berkley at Old Santee Canal State Park in Monck’s Corner. And the new contest Smokin’ BBQ and Bluegrass Festival in Canton, NC. All Great contests for great causes!

The SBN is a non-profit organization. Every year the Board of Directors evaluates, votes and chooses a charity to support. No one in the SBN takes payment of any kind for the services that we provide. Historically we have unanimously voted to donate a portion of our earned money to a deserving charity. This year the SBN presented a check for $5000 to the Summerville Miracle League in Summerville,

SC. The SML has built and maintains a baseball field in the city of Summerville for special needs children and adults.

We congratulate all of the good folks of the Summerville Miracle League for their courage and determination. If you want to be moved by what a group can accomplish, plan a visit to the ball field on Saturday morning. It’s an experience you will never forget!

For More Information Contact Hawkinsville Better Hometown Karen Bailey • (478) 783-9294 • downtown@comsouth.net

www.hawkinsvilleharvestfest.com

Page 22

The BBQ Times

Calendar of Events

October 11-12 , 2013 Bliss Brews & Que Fort Bliss, TX Contact: Danaria Farris Phone: 915-564-5311 dfarris@servicestarusa.net

October 11-12 , 2013 Eastern Carolina BBQ Throw Down Rocky Mount, NC - Contact: Debbie Julio Phone: 252-972-1151 debbie.julio@rockymountnc.gov October 11-12 , 2013 Waxhaw Grill’n and Chill’n BBQ Cook-off Waxhaw, NC - Contact: Lisa Hoffman Phone: 704843-2195 x226 events@waxhaw.com October 11-12 , 2013 Cullman Oktoberfest BBQ Challenge Cullman, AL Contact: Michael Howell Phone: 256-348-9590 mike@cullmanbbqchallenge.com October 11-12 , 2013 Wahabi Shriners Jackson, MS Contact: Jennifer Sharp Phone: 662-279-9400 jsharp@transcareambulance.com October 11-12 , 2013 Smoke on the Water Topeka, KS Contact: Josh Sturm Phone: 785-291-2612 josh.sturm@snco.us October 11-12 , 2013 3rd Annual High Point BBQ Clarksburg, MD Contact: Scott Graham Phone: 240-876-1260 scott.graham0725@gmail.com October 11-12 , 2013 Central Illinois Bragging Rights Arthur, IL Contact: Arthur Association Of Commerce Phone: 217-543-2766 bbq@arthuril.com October 12-13 , 2013 Smoke-n-Thunder BBQ Classic Rome, GA Contact: John Cowman Phone: 706-291-0030 jlcairshows@att.net October 12-13 , 2013 Rhythm & Ribs Cottonwood, AZ Contact: Ron Brumley Phone: 970-729-3474 info@thateventcompany.net Contact: Gigi Rocks Phone: 928-284-8657 info@thateventcompany.net October 12-13 , 2013 5th Annual Future Legends of BBQ Competition (Competitor’s Series) Mills River, NC Contact: Paige Hafner Phone: 828-692-0262 paige@fallingcreek.com October 12-13 , 2013 Big Buffalo Crossing BBQ Cook-Off Munfordville, KY - Contact: Coni Shepperd Phone: 270-524-4752 conimtourism@scrtc.com

October 19-20 , 2013

13th Annual Bordertown Bash Fort Smith, AR Contact: Daniel Moore Phone: 479-650-9135. trolleytimebbq@gmail.com Contact: Brandi Sinclair bsinclair@arvest.com

October 25-26 , 2013 Smokin’ the Fort Fort Gibson, OK Contact: Gary Perkins Phone: 918-478-4780. smokinthefort@gmail.com October 25-26 , 2013 Hillbilly Hog BBQ Throwdown & Fall Leaf Festival Cleveland, GA Contact: Heather Sinyard Phone: 706-809-0139. heather@hillbillyhogbbq.com

LONESTAR BBQ SOCIETY WWW.LONESTARBARBECUE.COM September 27 - 28, 2013

Burnet, TX - BBQ & Music Festival Damon Beierle 512-585-8215

September 27 - 28, 2013

Comanche, TX - 32nd Annual Barnie McBee PowWow. (325) 356-3233 October 4 - 5, 2013

Granbury, TX= Granbury,Smokin’ & Jokin’ Contact: VFW (817) 573-9350 October 4 - 5, 2013

Manor, TX - Manor Fest Contact: Joun Burrell 512- 803-7462 October 4 - 5, 2013

Llano, TX - Faith’s Flames of Hope.

Rhonda 512-809-0285 October 4 - 5, 2013

Coleman, TX - Coleman Fiesta de la Paloma Championship 325-625-2163 October 11-12, 2013

LULAC 4876 BBQ & Chili Cookoff San Marcos, TX - Peter Anzaldua 512-6656830 or Peter Ramirez 512-665-6974 October 11-12, 2013

Midland, TX - 13th Annual Breast Cancer Awareness Chili & BBQ = Patsy Childress 432-520-4433 - patsy@t3wireless.com October 18 - 19 , 2013

BBQ & Chili MDA Chillin & Grillin Waco, TX - Marcie McDonald or Jennifer Lude 512-691-0065 October 18 - 19 , 2013

VFD Annual BBQ Cook-off - Bridgeport. TX Kyle Bloodworth 940-372-0134

or Amber Fogelman 940-683-3404 October 25-26 , 2013

Boerne, TX - Zombie Que Barbecue Cook-off Contact: Cory Flores 210-381-6645 Email: corey.flores29@gmail.com

MEMPHIS BBQ NETWORK WWW.MBNBBQ.COM

September 27 - 28, 2013

The Great Ruleville Roast Rule Park Downtown Ruleville, MS Contact: Elise Jenkins 6627562011 or 6627191675 elisejenkins@bellsouth.net October 4 - 5, 2013

12TH ANNUAL HEAVENLY HOG CHAMPIONSHIP BBQ CONTEST Madison, MS Contact: Keith Obert Phone: 601-856-9690 or 601-856-9686 Email: obertlaw@bellsouth.net October 4 - 5, 2013

41st Annual World’s Oldest Bar-B-Que Covington, TN Contact: Linda Wilson Phone: 901-652-0555 Email: lwilson@covingtones.com October 11-12, 2013

Memphis, TN Roasting on the River Contact: Vanessa Rodley Phone: 3109369378 Email: vanessa.rodley@midsouthpride.org October 11-12, 2013

Cleveland, MS Mississippi Delta State Barbecue Contest/ Cleveland Octoberfest Contact: Elise Jenkins Phone: 6627562011 or 6627191675 Email: elisejenkins@bellsouth.net October 18 - 19 , 2013

Charlotte, NC Q-City Charlotte BBQ Championship Contact: Damon Phillips Phone: 7043329594 or 7573292163 Email: dphillips@charlottecentercity.org October 18 - 19 , 2013

Arlington, TN Arlington BBQ Fallfest Contact: Paige Eavenson Phone: 901-488-7822 Email: info@arlingtonbbq.com

October 18 - 19 , 2013

Milledgeville, GA Contact: Heather Holder

To add your event or to make corrections to your listing, please visit our website: www.bqtimes.com Follow the calendar link on the left hand sidebar.

SEPTEMBER 2013

Phone: 478-456-3604 Email: heather.holder@rocketmail.com

MID ATLANTIC BBQ ASSOCIATION WWW.MABBQA.COM

Please view KCBS listings for your area.

THE NEW ENGLAND BBQ SOCIETY WWW.NEBES.ORG

Please view KCBS listings for your area.

SOUTH CAROLINA BBQ ASSOCIATION WWW.SCBARBEQUE.COM

September 27-28, 2013 Edgefield’s Heritage Festival - Edgefield, SC Contact: Joel Jolley 803-637-1900 October 4-5, 2013 Gaston Collard and BBQ Festival Gaston, SC Contact: Jennifer Beloitti at Town Hall: 803-796-7725 - townofgaston(at)gmail.com Website: www.Gastonsc.org October 11-12, 2013 Kershaw Hog Jam - Kershaw, SC www.KershawHogJam.com Contact: Gary Sowell, 803-427-0607 gsowell(at)russellandjeffcoat.com October 18-19, 2013 Kingstree Pig Pickin- Kingstree, SC Contact: Ricky Burrows 843-355-6382 9am-5pm 843-355-7263 after hours October 18-19, 2013 Hook and Cook Festival Jackson, SC - Contact: Lynn Sullivan 803-471-9778 Cell 803-645-0268 lynnrsullivan(at)gmail.com October 18-19, 2013 2013 Trojan Cook-Off Anderson, SC - Contact: Bradley Orr 864-231-2102 - borr(at)andersonuniversity.edu

TENNESSEE BBQ ASSOCIATION WWW.TBABBQ.COM

October 19, 2013 Smokin’ at Stone Bridge Stone Bridge Park - Fayetteville TN 37334 A TBA Rib Shoot-out - RIBS - CHICKEN - RIBEYE

WE HOPE TO SEE YOU AT ONE OF THESE COMPETITIONS!

SEPTEMBER 2013

PAGE 23

THE BBQ TIMES

3rd Anuual Panhandle Cook off • Lubbock, Texas September 6-7, 2013 • International Barbecue Cookers Association

BRISKET: 1. The Right Stuff BBQ 10 2. The Outdoor Chef 9 3. Bent Nail BBQ 8 4. Fishing Eagles 7 5. Gordo’s 6 6. Redneck BBQ 5 7. Pellet Mafia 4 8. Nobody’s 3 9. West Tx Pitmasters 2 10. Pot Belly Smokers 1 PORK SPARE RIBS: 1. Dirty City Smokers 10 2. Bent Nail BBQ 9 3. Sweet Lucy’s BBQ 8 4. Gordo’s 7 5. Fishing Eagles 6 6. Darin Lawrence 5 7. Nobody’s 4 8. Pellet Mafia 3 9. Daytime Friends & Night2 10. Bailey Const 1 CHICKEN: 1. The Right Stuff BBQ 10 2. West Tx Master Basters 9 3. Borrowed Smoke 8 4. West Tx Pitmasters 7 5. Bent Nail BBQ 6 6. Dirty City Smokers 5 7. Nobody’s 4 8. Fishing Eagles 3 9. Straight Smoke BBQ 2 10. Dreams BBQ 1

Grand Champion Tommy Smith Pitmaster of Bent Nail BBQ (on the left) and Reserve Grand Champion: Donnie Hill Pitmaster of The Right Stuff BBQ during awards.

OVERALL Head Cook Team Name Score 1. Tommy Smith Bent Nail BBQ 23 2. Donnie Hill The Right Stuff BBQ 20 3. Kirk Pittman Fishing Eagles 16 4. Todd Stewart Dirty City Smokers 15 5. Rueben Renteria Gordo’s 13 6. Daniel Jarrell Nobody’s 11 7. Ray Bonner The Outdoor Chef 9 8. Lance Moore West Tx Pitmasters 9 9. Shawn Pede West Tx Master Basters 9 10. Toby Cooksey Sweet Lucy’s BBQ 8

������������������������ Be sure you get on board with The BBQ Times advertising to maximize your benefits coming up with the Smokin’ Busy Fall BBQ Season that is quickly approching. Use this opportunity to get your products into the hands of the thousands that will be in attendance at the 25th Annual Jack Daniels Invitiational, The World Food Championships, The Big Pig Jig, The Royal and many more of the Fall’s biggest BBQ Competitions.

Contact The BBQ Times to come up with a marketing strategy that can benefit your company or competition to the fullest. Let us build you the ad of your dreams to get your word out. Don’t settle for less. We can help. �����������������������������������������

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

IBCA Panhandle Pit Team of the Year Awards

Left to right Cole Smith/ Team Smokin X, Lance Moore/ West Texas Pit Masters, Kirk Pittman/ Fishing Eagles, John Reeves/ Smokin X. Team of the Year is Kirk Pittman of team Fishing Eagles. Second place was a tie between West Texas Pit Masters and Smokin X.

Photo Submitted by Lance Moore

Ashland Continued from Page 1

Benton County Fair BBQ Contest • Ashland, Mississippi August 24-25, 2013 • Kansas City BBQ Society Grand Champion: Reserve Champion went to Theron Give It To God and Jamie Malone of Bartlett, TN and their team River City Rub with second Reserve Champion: place Pork Rib and Pork boxes.

River City Rub

1. Give It To God 2. River City Rub 3. 901q 4. Fire Dancer BBQ 5. Killer Hogs 6. Poker Porkers 7. Hotty Totty BBQ Crew 8. Holy Mohler’s BBQ 9. Dad’s Grillin Crew 10. The Blue Bloods

CHICKEN: 1. Heavenly Manna BBQ 2. 901Q 3. Hotty Totty BBQ Crew 4. Southern Smoked Swine 5. The Blue Bloods 6. Down & Dirty Porkers 7. Bc Headache Powder co 8. Poker Porkers 9. Fire Dancer BBQ 10. Holy Mohler’s BBQ

OVERALL: 695.9656 11. Heavenly Manna BBQ 679.3716 686.7884 12. Down & Dirty Porkers 674.8000 686.7656 13. Southern Smoked Swine 671.8628 686.7540 14. Bc Headache Powder Co 671.3832 684.4456 15. Pe Little Thrigs 670.2056 681.6456 16. K & K Kookers 669.0744 681.6232 17. Big Ed’s Msu BBQ 667.3368 680.4916 18. The Swine Life 665.0288 680.4800 19. Tippah Bottom Hog Rustl 647.3256 680.4572 20. Clancy’s Barbecue Co. 645.6340

178.8572 177.7028 176.5716 174.2628 173.1200 169.7372 169.7028 169.6800 169.6684 168.5372

PORK RIBS: 1. 901Q 174.2628 2. River City Rub 174.2628 3. Give It To God 174.2628 4. Down & Dirty Porkers 173.1200 5. Poker Porkers 172.0000 6. The Blue Bloods 171.9772 7. Bc Headache Powder Co 171.9772 8. Big Ed’s Msu BBQ 170.2628 9. Killer Hogs 169.6800 10. Holy Mohler’s BBQ 169.1200

PORK: 1. Give It To God 2. River City Rub 3. Fire Dancer BBQ 4. Hotty Totty BBQ Crew 5. The Swine Life 6. Bc Headache Powder Co 7. Poker Porkers 8. Heavenly Manna BBQ 9. Pe Little Thrigs 10. Dad’s Grillin Crew

179.4400 176.5600 175.4056 174.2744 174.2628 173.714 173.1428 173.1316 171.4172 171.4056

BRISKET: 1. Give It To God 177.7028 2. Fire Dancer BBQ 177.1428 3. Dad’s Grillin Crew 177.1428 4. Killer Hogs 176.5600 5. Holy Mohler’s BBQ 174.2744 6. Pe Little Thrigs 172.5600 7. Southern Smoked Swine 169.6800 8. 901q 168.5600 9. Tippah Bottom Hog Rustlers168.5600 10. K & K Kookers 168.5372

PAGE 24

THE BBQ TIMES

MBN WELCOMES NEW BOARD MEMBER AT LARGE

Fire and Feast BBQ Festival Yazoo, MS - September 7

Grand Champion Red Hot Smokers - (Shoulder) WHOLE HOG 1st Place – 10 Bones BBQ 2nd Place – Sweet Swine O’mine 3rd Place – Diamond D Cooking Team 4th Place – Victory Lane BBQ SHOULDER 1st Place – Red Hot Smokers 2nd Place – Boars Night Out 3rd Place – Victory Lane BBQ 4th Place – Fireman John’s BBQ RIBS 1st Place – Paradise Porkers 2nd Place – Sweet Swine O’mine 3rd Place – Slapjo Mama Championship BBQ 4th Place – Red Hot Smokers

Ms. Diane Hampton has recently accepted an At Large seat on the MBN Board. Shown in the picture is Diane, right, with MBN Board members Kelley Evans and Frank Horner having lunch to discuss current MBN issues and events. Ms. Hampton is former Executive Vice President of Memphis in May. She brings immense experience and knowledge coordinating BBQ contests and operating sanctioning networks. The MBN is very fortunate to have Diane working on our team.

The BBQ Times Is Where I Stay Up To Date On All My BBQ News, What about you?

-SmokinWilly

SEPTEMBER 2013

DANA HILLIS CONTINUED FROM PAGE 1 to be involved, thanks to all my cooker sponsors, Marko and Forrest Lumps charcoal and all the teams and friends that have worked so hard for us to pull this off.

The Team of the Year race is truly heating up. Jim with Sweet Smoke is pretty determined to win this thing but Matt with Hot Wachulas just keeps scoring big points. Big Papa is close behind and Team Unknown has a chance to sneak up on all of us. The team of the year has always been scored from January to December but that is going to change. The 2014 points have already started with the first contest after the fun cook.

The last contest before the fun cook will be the final points for the championship next year. 2013 will still be determined with the last contest in December. This will also allow us to have the celebrate last year party in December which will make it easier then trying to schedule a party around Christmas

or New Years. A big thank you to the board for making all this happen.

We are having the Florida Georgia competition at Lake City and that is going to be a lot of fun and I think this is going to be a new tradition that is going to carry on strong! See everyone at a contest soon!

Dana’a Simple Meatloaf Try this simple meatloaf recipe just don’t tell Swamp Boys!

2 pounds lean ground beef 2 eggs 1.5 cups of oats 2/3 cups Hot Wachulas salsa Preheat cooker to 225 combine ingredients – mix all ingredients in a bowl – place in a loaf pan and smoke for 2 hours – cover with your favorite bbq sauce and let smoke for 20 more minutes and enjoy!

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SEPTEMBER 2013

bubba grills THE BBQ TIMES

PAGE 25

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PAGE 26

SEPTEMBER 2013

THE BBQ TIMES

THE BBQ TIMES CLASSIFIEDS ALABAMA

CALIFORNIA

GEORGIA

DESTSVILLE - Meadow Creek ts 250 smoker with an insulated fire box and a three shelf warming box for sale for $4500. Chance Darlington 334-425-3928.

SAN DIEGO - Stumps Classic for sale. This unit is loaded with upgraded wheels, slam latch, heavy duty handles, D rings. PM me or email johnketron@hotmail. com $3500

JACKSON - 2010 Horton 16 ft. A.C. and wired with power and lights on the inside and outside. $4800 OBO Call Clint Britton @ 404-456-8525

ODENVILLE - 2012 8.5’ x 22’ with 8’ porch bbq trailer comes with true t19 and tuc 24 refrigerators Winston cvap holding cabinet stainless table under the grease hood 50 amp power, all the holding tanks does not come with smoker or generator been using it on the weekends to vend bbq. $19,500 bradleyreese@windstream. net

PERRY - Stump’s Stretch $3500 Text 478-808-2708

CARTERSVILLE, GA - Dual chamber Deep South smoker for sale.

No issue at all in new condition. Call Lester @ 770655-3792

WE HELP YOU

PERRY - Stump’s Classic without casters. $1500 Text 478-808-2708

ILLINOIS

SPRINGFIELD - We are offering our big smoker “Blue October” up for sale.

We are replacing it with a couple more specialized units, and we are quickly running out of floor space to park everything. It is a great

cooker, and a serious workhorse.

We are asking $2800 cash.

It has a larger capacity than a Lang 84 smoker, for a fraction of the price. Details: This smoker was crafted from half of a 1000 gallon propane tank. The tank is 8 ft long, and is painted with heat resistant paint up to 1200 degrees. It is Georgia Reverse Flow for even heating. Same basic design as a Lang cooker. Left to right, we barely see a 20° difference in temperatures at the lower grate. The firebox is 32” wide X 22” deep X 22” high, and the grate sits 4” off the floor for better airflow.

The firebox can be tended from either the top, or the back. It will burn either lump charcoal, or logs - whatever your preference.

The 2 upper cooking grates slide out and are 35” X 34” each, the 2 lower grates also slide out and are 38” X 34” This give you 4962 square inches of cooking space - approximately 34 square feet. Roughly 12 butts per rack.

The trailer is re-purposed agricultural trailer, and has new 15” tires, a 6” C channel frame, mounted on a 5000lb axle. The hitch is of the drop pin variety.

The tank and firebox is 1/4” steel. The damper plate is 3/16” steel. The cooking racks are made from expandable metal. The doors have counter weights for easier lifting, and will stay open on their own.

Email us at noswineleftbehind@gmail. com for more information, or to set up an appointment to check it out.

TENNESSEE SEVIERVILLE - Two Fast Eddy FEC 100 smokers on trailer that is powder coated and always garage kept.

JOIN OUR NEW GROUP ON FACEBOOK: THE BBQ TIMES FREE CLASSIFIEDS Listings are updated daily, and select listings will appear each month on this page.

Let us help sell your USED BBQ ITEMS for FREE!

Contact Audrey for the Great Rates to advertise your business on this page.

478-218-2333 • aevans@bqtimes.com

WWW.BQTIMES.COM

David Bouska 336562 E Commercial St Chandler, OK 74834

405-205-3270

www.ButcherBBQ.com

SEPTEMBER 2013

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THE BBQ TIMES

THE BBQ TIMES CLASSIFIEDS

E-mail for additional pics and info. Taking bids on this trailer. joe@ smokymountainsmokers.com Text: 865310-0513

$2,500.00 joe@ smokymountainsmokers.com Text: 865-310-0513

TEXAS

SEVIERVILLE - Jack’s Old South Hog Cooker Cooked on two times and has been garaged kept.

LULING - I’ve had some changes at work and home that are keeping from cook-

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408 N Howard Ave. • Tampa, Fl 33606

ing. I’m gonna have to make a few changes of my own if I ever want to get back out there. I’m seeing of there is any interest in my unfinished trailer. It’s a 33’x8’ steel gooseneck horse trailer. I have begun the conversion, the 500 gal cooker with insulated firebox and internal hinges is complete minus counterweights, and cooks like a dream. Countertop frames are built in the cook area but not sheeted. The living quarters are home finished and nothing fancy but comes with AC, small fridge, microwave, sink, bed, and cabinets. It really just needs wall/awnings built and sheeted, trailer lights and paint to be ready to go.

I would like to get $5500

out of it which is way less than what I have in it. Email diamondwbbq@gmail.com for more information.

LUBBOCK - For sale my fire pit not a grill asking $200.00 obo contact me at least806-549-8519

MESQUITE - I’m selling my not even a year old comp set up (October2012) 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

backwoods Chubby X2 on a custom cart. Both of the chubbies have 4 racks, heat diverter, removable water pan and a BBQ Guru Digi Q DX2 with 10cfm Pit Viper Fan and adapter (Feb2013).

They come with a custom rolling cart built especially for the two chubbies. Both the chubbies are bolted down so they don’t move during transport. It has a storage rack the full length underneath the smokers and a work space in the center.

It also has a display plate on the front for your team logo etc. The smokers are kept indoors when not at a comp. I also have one XXL charcoal basket for longer cooks. I have both stock baskets.

Brand new this set up will

cost you $3,200+. You can have it right now for $2,600 out the door. Let me know if you have any questions. wrappedinsmoke@gmail. com These will be in action this weekend at a comp in Carrollton Tx if you would like to see them in person Located in Mesquite, Texas just East of Dallas.

Do You Have A Used BBQ Related Item For Sale? Email It To Aevans@bqtimes.com To Have It Listed On This Page Next Month!

THIS SPACE COULD BE YOURS!

���������������������������������������������� ��������������������������������������������� $25 per month? ���������������������������������������������� ���������������������������������� CONTACT AUDREY FOR MORE DETAILS 478-218-2333 • AEVANS@BQTIMES.COM

Patented Design.

STRONG & STURDY.

CHECK OUT OUR NEWEST SPECIAL SAUCES: “Deer Hunter Special” and “.38 Special” Sauces!

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Tines are 304 stainless FDA USDA approved.

Polypro non-slip grip Dish Washer safe.

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PAGE 28

THE BBQ TIMES

SEPTEMBER 2013

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