November 2014 by Kristen Berryhill

The BBQ Times www.bqtimes.com

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

Volume 6 • Number 1

NOVEMBER 2014

Bubba Grills Wins Grand at Big �g Jig!

The Big Pig Jig See Page 6 Whatʼs Inside: Ofﬁcial Publication of:

AUDREY EVANS................................4 DANA HILLIS....................................4 JEFF PETKEVICIUS............................5 BRANDT HANEY................................8 FAMOUS DAVE.................................9

HAWKINSVILLE, GA.........................14 NAPLES, FL......................................18 SCBA...............................................19 CLASSIFIEDS....................................22 SUBSCRIBE TO US............................23

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THE BBQ TIMES

NOVEMBER 2014

South Cobb BBQ & Blues Gets Smoked Rescue Style

Robby Royal, Pitmaster of Rescue Smokers, out of Ashburn, GA took home ﬁrst place in Pulled Pork and Ribs ﬁnishing the day as Grand Champion of the South Cobb BBQ & Blues October 12, 2014.

By Jim Sewell Vice-President GBA

October 12, 2014 Austell, GA -Robby Royal and Rescue Smokers, of BBQ Pitmasters fame, took ﬁrst place in both Pulled Pork and Ribs at the South Cobb BBQ &

Blues Festival. It was his near perfect score of 599.1 in the Pulled Pork finals round that netted the team the Grand Championship. Just Blowing Smoke, Robin Bowles Pitmaster, made finals in Loin; finished 5th in Pulled Pork and 7th in Ribs to take home

the Reserve Championship. The ﬁrst category of the contest was Loin and Just Blowing Smoke topped the ﬁeld. Butt Rubbin BBQ took second place and 92 BBQ/Assassin Smokers took third. Rescue Smokers actually tied for third place but lost

the tiebreaker to miss finals and finished in fourth place. Hard Rock Hill BBQ came in fifth place with Dixie Que in sixth. Smokin Butts BBQ took seventh; Rub Shakers Que took eighth; Fiddlers BBQ took ninth and We Want Que took 10th place. Rescue Smokers won the Pulled Pork category with CJ’s as runner-up. We Want Que grabbed third place with 92 BBQ/Assassin Smokers in fourth and Just Blowing Smoke in fifth place. There was a tie for sixth place and Fiddler’s BBQ won the tiebreaker over Dixie Que. Rub Shakers Que, Smokin’ the Good Stuff and Hard Rock Hill BBQ finished eighth through tenth respectively. It was Rescue Smokers taking their second win of the day with the top scoring Rib box. Rub Shakers Que came in second with Smokin’ The Good Stuff coming in third. Fiddlers BBQ took fourth; Smoking J’s

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NOVEMBER 2014 took fifth place and Dixie Que took sixth place. Seventh place went to Just Blowing Smoke. The final three calls in Ribs were very close. Butt Rubbin’ BBQ got the eighth place call by just 0.2 of a point over We Want Que in ninth. Just 0.1 of a point back was Daddy-O’s BBQ in tenth place. The Georgia Barbecue Association really enjoyed their first trip to Austell and the South Cobb BBQ & Blues Festival We want to thank the contest organizers and the staff of the beautiful EpiCenter for hosting a great contest.

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THE BBQ TIMES

BELOW: Butt Rubbʼn BBQ took second place in Pork Loin, thirteenth in Pulled Pork and eighth in ribs.

ABOVE: Robin Bowles, Pitmaster of Just Blowing Smoke, took first place in Pork Loin, fifth in Pulled Pork and seventh in Ribs to take home the Reserve Championship. BELOW: CJʼs pulled out a second place finish in Pulled Pork.

ABOVE: Bill Goddard and his wife Renee, took home second place in Ribs, eighth place Pork Loin, and eighth place Pulled Pork for their team Rub Shakers Que out of Jonesboro, GA.

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PAGE 4

THE BBQ TIMES

NOVEMBER 2014

Time keeps slipping away, maybe it’s time to be Thankful

Audrey Evans

Editor & Publisher aevans@bqtimes.com November 2014; Does that really seem right? It can’t be. I could swear that yesterday was January 1, 2014 and tomorrow it will be January 1, 2015. I guess the old saying, “Time ﬂys when you are having fun” really is a true statement. Or maybe it’s the fact that the older

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“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

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you get and the busier our lives get time really can just slip away from you. This year has been quite the crazy one for me. Everything in your life always comes down to the perfect timing. It really doesn’t matter what you are doing or what phase of life you might be in, but it all comes down to timing. Cooking consistent BBQ comes down to your perfect time sets of when and how you do what. Promotions at work and your life / career choices all come down to the perfect timing. Is it the right move for you? Don’t forget about your family too. Any changes you make is going to come down to the timing. You know I am right. The question is, who chooses that timing? I, for one, know for certain I or we do not, because there have been too many times that if I could change the timing, I WOULD. (with a chuckle) Not Really but in the end, you learn it wasn’t or was the perfect timing that you made that decision, whatever way it played out in your own journey of life. Four years ago, this month, I had a lot of decisions to make in my journey. It would affect me, my family (my parents) and ultimately the possibilities of my future. How do I really make the right choices to assure my career to have a ﬁnancially stable life and the opportunity in having a family myself. (Yes, I’m still hopefully for one day to have a husband and children of my own. Believe it or not.) I was the General Manager of a bi-weekly newspaper with many employees and responsibilities, I was a Volunteer Fireﬁghter in my county, I was a full-time student in EMT school about to graduate, and also was a part of a Leadership Group for our City Chamber of Commerce. So, in November of 2010 when all of these things were coming to an end, what choice was I to make? What direction do you go? It’s obvious what I chose, or you wouldn’t be sitting here reading this today. As much as I loved being a part of Public Safety and everything I had done and put forth, it just didn’t provide the “life safety” for myself in the long run. As being third generation in the newspaper business, my father offered the opportunity to publish a paper he had started in 2008. It was new, it was out there but it needed some TLC and he didn’t have anyone available to invest the time. The kicker to this paper, was it had to be my own. Start a corporation, set up your business and you either sink or swim. I jumped in and started swimming. It didn’t take long to see the pay checks would stop coming in, the bills, of course, would not. I had already taken the plunge, but I knew in order for this dream to come together and be something, I was going to have to make some serious changes. It meant putting the

business ﬁrst and everything else last for a while. I sold my house and moved in with my mother. I’m sure you can imagine, for anyone, is a hard pill to swallow. She took care of my dogs and me, ultimately, as I hit the BBQ trail for the last two years the way I have. I guess you could say the timing was right in my decision. There was nothing about it easy. However, in the last four years, this paper has grown to over 5,000 readers. I can honestly say, I have gotten to enjoy things I never knew I could. Travel to places I never would have. I have learned a lot along the way. I now own my own business and have no employees. I have made great friends. I have grown as a person on so many levels. All these things that are great in so many ways, are the things that at the time, I didn’t even know existed. The year of 2014, is one I don’t think in any way I will forget. I could sum it up pretty quick in saying it has involved a lot of moving, and a lot of BBQ. The whole year seems a blur I can’t even

begin to realize it is almost over. I purchased a home. It’s an “old fix-er-upper” that has and will take lots of work and patience and time, but it is HOME. Since January, I have moved my office a total of four times. That’s a whole lot of packing, moving and unpacking. And it is now, finally also at home. Although I can’t say I am completely settled in, it’s coming together week after week. In the last four years, there have been times that I really didn’t understand how I was still standing, moving, working, just plain going. But no matter what the tough times are, there will always be tough times no matter who you are or what you are dealing with. It’s there, that I have realized, these things can’t happen in my “perfect timing” they have to find themselves in God’s perfect timing so the plan can actually come together as it is supposed to. I’m excited that after so long, I am finally seeing light at the end of the tunnel and still loving what I do. It’s hard to believe I am starting year five on this BBQ dream. (I can’t wait to see what I sit back and write about after ten or twenty! ) So here we are, at Thanksgiving. A time of

See Audrey Page 12.

Letʼs Talk about the Jack!

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com Just about every cook team in this country and all the rest of the world that has a passion for cooking BBQ look forward to the opportunity to cook in Lynchburg Tennessee at the JACK! The Jack is an invitational championship contest in the hometown of Jack Daniels Whiskey and they host one heck of a contest. If you are lucky enough to get your name drawn you are in for a truly unique experience. I have been lucky enough to be drawn twice now and the experience gets better every time. This year my father in law - Papa Larry - went with us. I have really

enjoyed having Papa go to contests with us and seeing him enjoy it has much as he has is just another reason BBQ is such a great part of our lives. Papa has been to a lot of contests with us including the Royal, Hobbs New Mexico, the Best of The Best and now the Jack! He loves to meet everyone and wander around and see the sights and he is my number one taste tester. You have to be lucky to win in the competition and hopefully your win is a Jack qualifier. There are guidelines a contest has to meet to be a qualifier varying from state to state. In Florida a contest has to have a state proclamation stating the contest is a state championship and must have 25 teams competing (15 teams for a first year contest) or 50 teams competing with no proclamation. Every qualifier you win gets your name in the hat. If you win 3 you get 3 chances, if you win in other states you get a draw for each win for that state and if you manage to win 7 jack qualifiers in one year you are in automatically! Once you get lucky enough to win a qualifier then you have to be lucky enough to get drawn. There are usually 30 to 35 draws in for the state of Florida

See Big Papa Page 5.

NOVEMBER 2014

PAGE 5

THE BBQ TIMES

Learning to mix BBQ and Rescue Missions

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

I went on a very cool “business” trip recently to work with Portland Rescue Mission in Portland OR. They are looking into small business opportunities to provide training services to the people they serve

BIG PAPA

and generate the income to pay for it.. My friend, Eric Bauer is the Executive Director and a group of people from the community were discussing a BBQ Food Truck so Eric invited me up to share my thoughts. God’s timing is so perfect and the trip was exactly what He needed me to experience and ﬁll up my ministry tank for serving Jesus. Yeah, I went there to help them understand competition BBQ and the Sport of Pro BBQ, but what I walked away with is more passion, desire and energy to share Jesus. Some of you are thinking... oh no, it’s gonna get ugly if he gets MORE enthused... LOL. The Portland Rescue Mission is all about serving the homeless population in Portland. What it boils down to is that we are ALL homeless to some degree. Those that we see on the streets are on one part of the scale, but we are ALL on the scale. The reality is that Jesus is HOME! Homelessness is a direct result of Jesuslessness. Every one of us has

From Page 4.

so your odds are about 1 in 35 unless you have more then one chance. Once you are drawn you have to send in pretty quick your list of team members for credentials. You also need to get reservations at Mary Bobos for dinner because they ﬁll up fast. This is an old boarding house that is one of the best restaurants you will ever eat at. They have big dining rooms and one of the local knowledgeable residents will eat dinner with your group and tell you a world of interesting information and facts about the town, the boarding house and some Jack Daniels tales. The tour of the distillery is a must do and you can get some samples. The parade is a lot of fun and all the local folks come out and take pictures and truly enjoy seeing where all the teams come from. Walking around town is fun cause all the little shops bring back memories from a long time ago. As a young man I lived about 4o miles away and used to cut up sugar maple trees and sell to the distillery for making their charcoal. Me and Jack Daniels go way back in more ways then one. I had a small family reunion while we were in town and got to see cousins I have not seen in a long time. A lot of my old friends and family came to see us and that made the trip a classic in my book. Well now it is time to cook the contest including desert, chefs choice from your home state, desert, and sauce along with all 4 regular categories. We cooked a grouper and shrimp entree that was beautiful and delicious but it was not beef tenderloin which took like all the top ten spots - if you

want to place in chefs choice find a beef tenderloin recipe from your home state and you will have a chance! We turned in some cake popos shaped like jack Daniels bottles and barrels but cheesecake took almost all top ten spots. Sauce is always a gamble but we won our table with a 42nd place overall finish. Part of this luck thing I was talking about is landing on a table of judges that don’t mind giving good scores. With all these championship teams you know these judges are getting good food. We did end up with a call in ribs and our goal was to get a call so we went home happy. We just have a new campaign we are starting called say no to table 977! The highest score anyone got from this fine table of judges was 62nd in pork, 51st in ribs, 65th in chicken and 64th in brisket. No one survived a top 20 finish if you hit this table. Only 2 made the top 40. I hope these judges find a new hobby and never show at a BBQ contest again. I am not one to complain about judges but this group made a special trip to the best contest ever end on a disappointing note for a lot of lucky teams. I want to win 7 jack qualifiers every year so I can keep going back. To any team that has not been there I hope you win a qualifier and get picked. To all the international teams everyone needs to hang out with you guys to remember how much fun this is. To all the Jack folks thank you for making this iconic contest possible. Just ban 997 from ever judging again! See everyone at a contest soon!

some level of needing Jesus to intervene in our lives for His mission in our lives, and we miss it everyday. When we find Jesus, the gap is filled and that part of our lives takes on a whole new complexion. People who end up on the streets are dealing with a very empty tank of Jesus, but it’s no different that what you and I deal with in certain aspects of our lives. When people recognize their brokenness, and the light of Jesus goes on, Lives change, people heal, people move upward and forward. Those that hit the bottom have the clearest picture of what a life of hoplessness looks like and when they find Jesus, they see the truth and the answer that we are all looking for... Jesus Saves. Jesus calls each and every one of us to serve Him and His Kingdom. We are not to walk alone, or abandon the mission because it doesn’t feel good, or we don’t like to get dirty and messy in the process.

He tells us: ‘for I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in; ‘I [was] naked and you clothed Me; I was sick and you visited Me; I was in prison and you came to Me.’ “Then the righteous will answer Him, saying, ‘Lord, when did we see You hungry and feed [You], or thirsty and give [You] drink? ‘When did we see You a stranger and take [You] in, or naked and clothe [You]? ‘Or when did we see You sick, or in prison, and come to You?’ “And the King will answer and say to them, ‘Assuredly, I say to you, inasmuch as you did [it] to one of the least of these My brethren, you did [it] to Me.’ [Mat 25:35-40 NKJV] Today, we will have opportunities to tell people about Jesus and truth of His loving Grace for all of us, will we respond?

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NOVEMBER 2014

THE BBQ TIMES

The Big Pig Jig still rocking strong after all these years

Members of the Vienna Volunteer Fire Department cooking team prepare their ribs for judging. every November right off the interstate. It By Audrey Evans looks more like a town walking from cook Editor & Publisher Novemer 7, 2014 - Vienna, GA As you site to cook site as the adorn their sites with travel down I75 headed towards south GA, all types of decorations. The sites are peryou will usually pass a place that has this manent and they aren’t tents or trailers I as“look” to it. Unless you are from the area sure you. They have a carnival for the children, a or truly familiar with BBQ you, yourself parade in the month of October and a pagmight wonder what is that little place. Well, eant for their very own Big Pig Jig Queens. It’s The Big Pig Jig. It is held in Vienna, GA

BBQ TIMES

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This year, The Lacs took the stage on Friday night along with a few other acts to provide entertainment. As the cool weather began to creep in the fires got to burning and air began to smell like BBQ. With ninety-seven teams competing, it was a tough field of competitors and everyone wanted to take home the gold. As Saturday geared up, the night scene died down and the silence filled the air. Judges were walking around the streets along with locals lining up to watch some of the great presentations going on. Tensions grew high as some of the best teams in the nation geared up to compete and for others it was a first time on site judging styled event. Whole Hog was judged first by entry of a blind box turned in as well as on site judging with four judges one at the time. Next was Shoulder in the same manner and then Ribs. I had the opportunity to watch presentations from a variety of teams: victory Lane BBQ, Jacks Old South, Georgia Bullhawgs, Masterbasters, Dixie Que, Rescue Smokers, Bubba Grills and Smokin 42’ BBQ just to name a few. Once Shoulder Judging had been under way a few minutes, you saw the four wheels come rolling around the corner and everyone knew what that meant, Whole Hog Finals were out. It was between Dixie Que’s Rick Godfrey from Macon, Ga, Hank Vaiden’s Cotton Patch Cooking Crew from Mississippi, and Smokin’ 42 BBQ headed up by Chad Brooks from Tifton. Dixie Que is no new name to the game as Rick & India Godfrey along with Steve and Ms. Kate have been cooking MBN, and GBA competitions for quite some time along with Cotton Patch Cooking Crew. The new name to the game in this group was Smokin’ 42 BBQ. Chad Brooks and his team began their BBQ journey back in 2012 at the Pigs and Wings Cook-off hosted by The BBQ

Times. Chad, Justin Marchant and Chris O’Neal have competed since then in the Georgia Barbecue Association and came in second place overall in the 2013 TOY race but this was their first MBN event. That also means first on-site presentation. As judging continued on the Shoulder finals came out being no other than Jack’s Old South, along Dixie Que and Smokin’ 42 again. Myron Mixon is no new comer to The Big Pig Jig either, he won Grand Champion at this event for the past several years along with his several World Championship wins and TV shows adding to his fame. Myron and his crew are from Unadilla, GA a short ten minute drive to Vienna. Dixie Que and Smokin’ 42 had both double finaled at this point and the pressure started to rise. At two o’clock, the Taste of the Jig was held where participants entered butts courtesy of Snake River Farms and the public got to taste some of the great competition BBQ. As finals judging started, teams had to have everything in perfect order. This go round, they would not be serving four judges one at the time, they would have to serve all four judges at one time in the same onsite presentation as before. Before you knew it, the cart was back around delivering Rib finals and Bubba Grills had finally gotten the news they looked for all day. They were in the Rib Finals along with Smarr Cooking Crew’s Jim Copeland from Smarr, GA and David Mixon’s power house mix called the Smokin’ Dillas. David complied a team of folks who cook on Myron Mixon Smokers and all worked together to compete. It was a call that had made their day, they knew at this point, they had placed higher than Myron in at least one category. Something neither, David or Myron will forget. See Pig Jig Page 10.

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Mike and Andy Speight work on their ribs for team Live Wires.

NOVEMBER 2014

THE BBQ TIMES

PAGE 7

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THE BBQ TIMES

NOVEMBER 2014

Let’s Get Beefed up with BBQ

Brandt Haney

Pitmaster Backyard BBQ Studs One of my all time favorite commercials was the old Wendy’s “Where’s the beef?”. That was original and cracked me up. Even now when I am wandering aimlessly throughout the meat isle of the grocery store that phrase comes to mind. One day while I was swaying in the cool breeze of the meat department trying to ﬁgure out exactly what my tastebuds were in the mood for that day I found the beef. It showed up

in the form of beef short ribs. I have to admit I had never given a lot of thought to beef ribs and especially ones that were pre-sliced as these were. Apparently not many others gave them much thought either because they were marked down to move them out. I became intrigued standing there thinking about how exactly I would cook these things. The fact it was something different and I was beginning to scare the little kids that were passing by because I looked like a zombie just standing there for so long I decided to give the ribs a shot. Back at home I pulled them out and took a closer look. The cut was a little unusual as I could see a cross section of several bones in each rib as opposed to a single long bone. Further investigation revealed that is called Flanken Style. Awesome, another bit of useless information I can tuck away and maybe use to impress my friends one day down the road. It would make for interesting eating though, as it became serious ﬁnger food with not much to hold onto. They were pretty well marbled with fat and being beef I decided the best idea would be to treat them like a brisket and go real low on my tem-

perature in hopes of getting most of the fat out. Some of the fatty areas were thick and I lightly trimmed them up before I went to the cabinet and pulled out some of my brisket rub that I had on hand and lightly dusted one side of each rib. My thought was I did not want to lose the flavor of the beef or overkill the ribs to where all I tasted was rub. Covering the ribs and placing them off to the side to come up to room temperature I proceeded to fire up the smoker. I used charcoal to get it started and once everything was dialed into about 210 degrees I added some soaked wood and I was off and running. I brought the ribs out and spread them onto the rack, closed the lid and anxiously awaited the results that would follow. It took about three hours to begin to see the ribs pull away from the bone. Once there was about an inch of bone showing I brushed each side of the ribs with my preferred brisket sauce, pulled them off and let them rest. Eating these thin little ribs was certainly a new experience, and a lot of fun. Talk about messy. If you are not a fan of finger food or you have an aversion to somewhat wearing your food then this is not the dish for you. But if you like having to lick your fingers clean between bites and possibly having to wear a bib to eat then this is your dish. The meat stayed very moist and while much of the fat had rendered away in the low heat, there was some chewy texture to them, but not enough to be aggravating. The flavor was spot on. Yep this idea ended up being a keeper and went in my BBQ playbook. It has also inspired me to try and find a source for good beef spare ribs. You know the ones that look like something a cave man would eat. I will let you know how that goes when I

ﬁnd them.

Brisket / Short Rib Rub

(Plenty For Ribs And A Brisket) 3/4 Cup Paprika 1/2 Cup Black Pepper 1/4 Cup Salt 2 Tbsp Chili Powder 2 Tbsp Granulated Garlic 2 Tbsp Onion Powder 1 tsp Cayenne Pepper 2 Tbsp Brown Sugar Combine ingredients in and place in an air tight container.

Brisket Sauce

This is a sweet sauce with just a little spice. Based on some original Kansas City sauces I tweaked this one just a bit. 2 Cups Ketchup 1tps Paprika 2 Cups Tomato Sauce 1/2 tsp Celery Seed 1 1/2 Cups Dark Brown Sugar 1/4 tsp Cinnamon 1 1/4 Cups Red Wine Vinegar 1 tsp Kosher salt 3/4 Cup Unsulphured Molasses 1 tsp Fresh Ground Black Pepper 4 tsp Liquid Smoke (hickory) 2 tsp Dry Mustard 1/2 tsp Granulated Garlic 1/2 Cup Yellow Mustard 1/2 tsp Onion Powder 1/4 tsp Chili Powder Combine all the ingredients in a sauce pan and bring to a boil. Reduce heat to slow simmer and cook for approximately 20 minutes, stirring often to prevent overcooking on the bottom. Allow to fully cool, bottle it and keep refrigerated. The following makes approximately 1/2 gallon and truth be told I like it on pulled pork too.

NOVEMBER 2014

THE BBQ TIMES

PAGE 9

The Original Famous Dave’s Restaurant Destroyed by a Fire At 4:30 AM on November 3rd, 2014 I was awakened by a call that my first restaurant The Original Famous Dave’s in Hayward Wisconsin was ablaze. 20 years of memories. I want to thank all our friends and family who have sent out their best wishes and love. This wasn’t just a restaurant... it was my dream for 25 years before it even opened. Through many tough times in my younger days, it was this dream that kept me going through thick or thin. I always knew that I was going to open The Best Pitmaster /Founder Rib Joint in America! ...This restaurant Famous Dave’s of America was my dream for almost my whole life. I spent thousands of hours smoking ribs and tossed thousands of gallons of bad sauce down the drain until I came up with the award-winning recipes for this restaurant. This restaurant gave many young people their first job and help many summer workers pay their way through school. While my heart is heavy from the loss of my dream restaurant; my heart breaks for my employees. These amazing people greeted every guest with enthusiasm and over-thetop quality food and customer service. Suddenly this week they are finding themselves without a job, just weeks before the holidays in a tourist town where many stores close for the winter. Many of my staff are single parents and families with small children left with the stress of not only putting food on the table, but how to provide a Merry Christmas for their children. A fund was set up to raise money and collect gifts for the Famous Dave’s Hayward staff to help them through these difficult times. If you’d like to make a donation please visit http://www.gofundme.com/famousdaves Thank You, Dave Anderson, America’s Rib King

“Famous Dave” Anderson

“You Can’t Stop A Man Who Won’t Quit!

The BBQ Times sends a sincere Thank You out to Famous Dave for all his has done for the BBQ industry over the years. Our prayers are with him through this tragic time. The Original Famous Daveʼs location is the only location which is still owned and operated by Famous Dave and his family. To make a donation towards the rebuild or towards the employees holiday fund, please visit: http://www.gofundme.com/famousdaves

PAGE 10

THE BBQ TIMES

The Big Pig Jig As judging came to an end, teams began to unwind, and take a breathe before starting clean up. The hardest part was over. The presentations and boxes were in the books and it was all in the hands of the judges at this point. There was no doubt that each and every of the ninety-seven teams had worked their hardest that day, to all try and end at the top. As anyone in BBQ knows, that Grand Championship call comes down to one

NOVEMBER 2014

From Page 6

score. As awards began, teams got a little more nervous and the crowd got a little more anxious. In the end, Lonnie Smith and his crew from Haddock, GA had what it took packed into just a few bites of a rib! Bubba Grills won ﬁrst place in Ribs and took home the Grand Champion check from the Big Pig Jig.

Results and Awards Photos Page12 / 13.

These two gentleman prepare their shoulders for cooking on Friday.

Heath Riles, Pitmaster of Victory Lane BBQ presents his Shoulder to the judge during an on-site presentation.

Lee Smith, along with help from other team mates from Bubba Grills, gets ready to ﬂip the hog during itʼs cooking process.

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THE BBQ TIMES

Smokinʼ 42 BBQ does their ﬁrst MBN Whole Hog presentation. On left, team members Justin Marchant, Chris OʼNeal and Pitmaster, Chad Brooks on right.

Members of Smokinʼ Dillas hold a moment of prayer before dinner for guest Friday evening.

3 Taxi Guys Competition BBQ Team had a magniﬁcent booth display for all to see at the Big Pig Jig 2014.

Some members of GA Bullhawgs BBQ getting ready on Friday. L-R: Rustin Collins, Jarret Williams, Grant Sparrow and Chase Blacklidge.

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THE BBQ TIMES

Audrey

From Page 4

year that these days seems to get swept under the rug because everyone starts pushing Christmas the day Halloween costumes go up. Our country opens stores on Thanksgiving Day to allow people to shop when they should be spending time with their families. People put up Christmas decorations because they enjoy looking at them all the time forgetting that we are supposed to stop and be Thankful for our lives in preparations for the upcoming Christmas season and what it is about. You see, all of this above, this entire column really ties together right about here. It’s the things we need to be Thankful for folks. If life really is all about timing, then what better time, than Thanksgiving to be Thankful for all the many blessings we receive. Sometimes as things don’t always seem to come at the right time, we need to sit back and realize those folks who step up to the plate and help us no matter what the time is. It doesn’t have to be perfect when they are your family or your true friends. I see acts of kindness from BBQ friends AKA family, that would blow your mind. Those are true friendships to be thankful for. So Thanks be to God for giving me the strength to continue on at times when I

didn’t see the purpose and for carrying me when it gets tough. THANK YOU Mom, Dad, Julie, & Foy for being my family and for putting up with me. We are each other’s backbone and strength no matter what can come our way. We have each other and we take care of each other. Thank You to the special friends who have given their time and selves to help me through so much this year, even if it meant proof reading pages at 2 in the morning. Thank You to the advertisers who allow me to help in your marketing and strategy needs. If it wasn’t for you, I wouldn’t have a business. You’re business helps me strive to push the paper, to make sure you get the return you have entrusted in me. Thank you to the subscribers. You don’t realize how much you mean to keeping this paper going. As with all the government, prices at the Postal service continue to rise and I continue to strive to get the paper to you at quickly and affordably priced as I can. If we didn’t have subscribers, it wouldn’t do the advertisers any good to do anything. It all ties together, once again...all in perfect timing. Happy Thanksgiving Everyone! ....Keep rubbin those butts!

NOVEMBER 2014

The Big Pig Jig Results Grand Champion Bubba Grills (Rib) - 569 WHOLE HOG

1st - Dixie Que - 559.7 2nd - Smokin’ 42 BBQ- 553.6 3rd - Cotton Patch Cooking Crew - 544.1 4th -bubba Grills 5th - Vienna Volunteer Fire Department 6th - Jack’s Old South 7th - Lizzy Lou 8th - The Low County Longshots 9th - Boom Boom Que 10th - Rescue Smokers

SHOULDER

1st - Jack’s Old South - 557.1 2nd - Dixie Que - 560.7 3rd - Smokin’ 42 BBQ - 551.3 4th - Hawg Wild 5th - Main Street BBQ 6th - Houston Co. Fire Competition Cooking Team 7th - Cotton Patch Cooking Crew 8th - Smoke Shack Barbecue 9th - Swine Time Grilling 10th - Southern Hogs

RIB

1st - Bubba Grills - 569 2nd - Smarr Cooking Crew - 554.8 3rd - Smokin Dillas - 535.3 4th - Southern Hogs 5th - Live Wires 6th - Hog Heaven 7th - County Boy’s Cookin 8th - Fletcher’s Finest 9th - Jack’s Old South 10th - Chopped Soowee Cookers

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8th (Tie): Chopped Soowee Cookers Victory Lane BBQ 10th (3-way Tie): Southern Smoke BBQ Smokestack Lightning Pink Pork Pokers 13th: 3 Taxi Guys 14th: Moonlight Smokers 15th: Smoke Shack Barbecue

CHICKEN:

1st: Pig Dynasty 2nd: Live Wires 3rd: Hog Heaven 4th (Tie): River Rat Smokers Pogo’s Porkers 6th (Tie): Vienna Volunteer Fire Department Doc & Dicie’s BBQ 8th: Team Tyson 9th: Echeconnee Cookers 10th: Bubba Grills 11th: Lizzy Lou 12th (Tie): Dixie Davis Cooks Rescue Smokers 14th (Tie): Sassy Q Smokers The Pit Crew Ga

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1st: Smokestack Lightning 2nd: The Low Country Long Shots 3rd: The Arsonists 4th: Live Wires 5th: Hog Heaven 6th: Pig Dynasty 7th (Tie): Ab Chopped Soowee Cookers 9th (Tie): J Dub’s Stew And Que Dixie Que 11th: Skydog BBQ 12th: Dixie Davis Cooks 13th: Pogo’s Porkers 14th: Vienna Volunteer Fire Department 15th: 3 Taxi Guys

NOVEMBER 2014

PAGE 13

THE BBQ TIMES

Dixie Que First Place Whole Hog, Second Place Shoulder

Smokinʼ 42 BBQ Second Place Whole Hog, Third Place Shoulder

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NOVEMBER 2014

THE BBQ TIMES

A Smoking Good Birthday for Lawdawg BBQ Hogs came in seventh place. Eighth thru tenth places went to Fat Jack’s BBQ, Real South BBQ and Bubba Grills respectively. 92 BBQ/Assassin Smokers topped the Pulled Pork category. Fat Jack’s BBQ, cooking in their first GBA contest, was the runner up. Lawdawg BBQ finished in third place. Fourth place again went to Clay & Stephanie Beal of Old Henry’s BBQ. Kelvin’s BBQ & Real South BBQ tied for fifth place with Kelvin’s winning on the 4th tiebreaker. Bubba Grills grabbed seventh place and Daddy-O’s BBQ grabbed eighth place. Southern Hogs and Rub Shakers Que rounded out the top 10. Southern Hogs turned in the best Rib en-

Lawdawg BBQ By Jim Sewell Vice- President GBA

rin

e e of South rn Style Prepa Tast re d a g

92 BBQ / Assassin Smokers

Old Henryʼs BBQ

Fat Jackʼs BBQ

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October 26, 2014 - Hawkinsville, GAKerry Sparks of Lawdawg BBQ got the best birthday present a competition could want – their first Grand Championship. It wasn’t without some drama at the Hawkinsville Harvest Fest Pigs & Produce BBQ Contest. Lawdawg BBQ’s Loin entry and 92 BBQ/ Assassin Smokers’ Pulled Pork entry tallied the same total score in the finals round. On the first tiebreaker, compare scores for Taste, Lawdawg prevailed and the Sparks family team walked last at the awards Cer-

emony. 92 BBQ/Assassin Smokers made ﬁnals in all three categories to accumulate the highest total score in the three preliminary rounds and won the Reserve Champion award. The Grand Champion Loin entry by Lawdawg BBQ topped the category. In the Loin preliminary round, Lawdawg BBQ tallied a perfect 600 score. Bill & Renee Goddard of Rub Shakers Que took second place and 92 BBQ/Assassin Smokers took third place. Fourth place went to Old Henry’s BBQ. Daddy-O’s BBQ came in ﬁfth, Kelvin’s BBQ came in sixth and Southern

try of the day. Fat Jack’s BBQ added to their big first GBA contest with a second place finish in Ribs. 92 BBQ/Assassin Smokers took third place. Bubba Grills came in fourth with Real South BBQ in fifth place. It was Old Henry’s BBQ claiming sixth place and Lawdawg BBQ claimed seventh place. Kelvin’s BBQ took eighth place, Rub Shakers Que took ninth and Daddy-O’s BBQ took tenth.. The Georgia Barbeque Association was proud to be a part of the Hawkinsville Harvest Fest for the third year. Next up on the GBA calendar is Albany Quail Classic on November 21-22 followed by the Moultrie Moose Lodge BBQ Cook-off on Dec 5-6.

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NOVEMBER 2014

THE BBQ TIMES

PAGE 15

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THE BBQ TIMES

NOVEMBER 2014

Bubba Grills has season to remember in 2014 By Audrey Evans Editor & Publisher

In a little town called, Haddock, right outside of Macon, GA lives one of the best families you could ever want to meet. If you have been around BBQ any time at all, there is a good chance you have already met them. They go by Bubba Grills, and you will usually notice about them, there is a slew of them. There camp is full of grills and I can probably count on one hand how many times, there has been less than five people at their campsite. To start with, Pitmaster Lonnie Smith and his wife Shannon are always there to greet you with big smiles, and the youngest pitmistress Miss Grayson is keeping real close. Then, you will usually find, The Twins, Lonnie’s nephews - Jonathan and Ethan Roberson hanging around with the third part of the puzzle, Lonnie’s son Lee and his girlfriend Alexis. After that, well the list goes on. It really is one big family. Parents, Cousins, Sisters, Brothers there is no telling who you will meet and who will be around with this group; I can just promise you will be surrounded by some of the finest folks this side of the Mississippi. Bubba Grills has competed in over 120 BBQ Contest in 11 different states having

started cooking in 2004. Since then Bubba Grills has cooked for two presidents and several Governors. They have also been featured in The BBC America show (Jamie’s American Road Trip Episode 5) with chef Jamie Oliver and the upcoming Travel channel show “The grill of Victory”. The results of their contest speak for themselves: “We have won over 400 BBQ awards including 28 Grand Championships and 17 Reserve Championships. Our team highlights include: The 2011 Memphis in May RIB world championship, The 2010 Memphis BBQ Network National Championships, The Virginia State Championship in 2010 and 2012, the Georgia State Championship in 2007, 2008, and 2009, the Florida State Championships in 2013 and we have also been the Georgia BBQ Association Team of the Year twice 2009, and 2013. In 2014 alone, Bubba Grills has won ﬁve Grand Championships, and two reserve Championships cooking in a total of sixteen contest. In 2011 they won ﬁrst place at Memphis in May making them a World Champion Rib team. Congratulations on being Grand Champion at the Big Pig Jig and your great season in 2014!

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THE BBQ TIMES

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THE BBQ TIMES

NOVEMBER 2014

The Big Swamp Smoke Off - Naples, Florida - October 18, 2014

Blitzkrieg BBQ

Accutech BBQ Grand Champion OVERALL: Accutech BBQ 766.15000 Sweet Smoke Q 765.44997 Big Papa’s Country Kitchen 764.55001 Hot Wachula’s 760.98331 Matt Daddy’s BBQ 758.85002 CHICKEN: 1. Barbeque This 198.58332 2. Accutech BBQ 198.08332 3. Cedar Creek BBQ 191.51666 4. Florida Boys 191.49999 5. Blitzkrieg BBQ 190.74999 6. Hot Wachula’s 190.56666 7. Mullis Meat Makin 189.11667 8. Matt Daddy’s BBQ 188.65001 9. Backyard Bro’s 188.44999 10. Sweet Smoke Q 187.64999

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RIBS: 1. Big Papa’s Country Kitchen 194.53334 2. Last Place 194.33333 3. Cedar Creek BBQ 193.36667 4. Skinny’s BBQ Team 191.65000 5. Matt Daddy’s BBQ 191.23334 6. Accutech BBQ 190.06667 7. Backyard Bro’s 189.83333 8. Blitzkrieg BBQ 189.58334 9. Pharter Starter BBQ 189.56666 10. Sweet Smoke Q 188.39999 PORK: 1. Sweet Smoke Q 197.16666 2. Hot Wachula’s 195.71666 3. Florida Boys 194.74999 4. Awesome Q 192.91667 5. Cedar Creek BBQ 192.66667 6. Pharter Starter BBQ 192.39999 7. Matt Daddy’s BBQ 192.20001 8. Big Daddy Q 191.99999 9. Accutech BBQ 190.53334 10. Big Papa’s Country Kitchen189.86667

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NOVEMBER 2014

SCBA Anderson University Trojan BBQ Cook-off By Mike Horne SCBA

Oct 25, 2014 - The weather could not have been nicer over the weekend as Anderson University celebrated their Homecoming. For the ﬁfth year the SCBA has had the privilege of sanctioning and judging the BBQ Cook-off. Thanks Anderson U for a well-run event.

Smokin Stacks Jeff Smith, Pitmaster First Butts

PAGE 19

THE BBQ TIMES

No Pig Left Behind Doug Quinn, Pitmaster First Ribs

Big Dickʼs BBQ Richard Moore, Pitmaster Second Butts

Backwoods Bar-B-Que Gene Culbertson, Pitmaster Second Place Ribs / Fourth Butts

Pimp My Pig Dean Price, Pitmaster Third Place Butts

Bold Branch BBQ Boys Joe Hilliard, Pitmaster Fourth Place Ribs

Arlington BBQ Fallfest

Arlington, Tn - October 18, 2014

WHOLE HOG 1st Place – Boars Night Out 2nd Place – Victory Lane BBQ 3rd Place – Sweet Swine Oʼmine 4th Place – Will-Be-Que SHOULDER 1st Place – Boars Night Out 2nd Place – Will-Be-Que 4th Place – Victory Lane BBQ RIBS 1st Place – Boars Night Out 2nd Place – Slabs Aʼ Smokin 3rd Place – High Life On The Hog 4th Place – Red Hot Smokers

Grand Champion Boars Night Out (Shoulder)

PAGE 20

THE BBQ TIMES

NOVEMBER 2014

Bubba Grills Edges Lawdawg BBQ for Grand at Deep Roots Festival By Jim Sewell GBA Vice-President

October 19, 2014- Milledgeville, GA - It was the first time the GBA sanctioned the BBQ competition at the Deep Roots Festival in Milledgeville and the excitement went right down to the wire. In the finals round, Bubba Grills rib entry and Lawdawg BBQ loin entry both tallied a 597.6 score as the best entry of the day. The GBA officials had to go to the tie break procedure and Bubba Grills took the win on the first level of the tiebreaker and captured the Grand Championship. Just Blowing Smoke won the Reserve Championship for the second week in a row by getting a finals call in Loin along with 4th place in ribs and 6th place in Pulled Pork. Lawdawg BBQ had the top entry in the Loin category. Just Blowing Smoke took 2nd place. Smokin’ Suwanee Sweetmeats cooking in their first GBA contest took 3rd place in the very difficult loin category. Fourth place with to Sweat’s BBQ with Bubba Grills in 5th place. 92 BBQ/Assassin Smokers finished in 6th, Ivey Rack and Q finished 7th and Party Porkers finished 8th. Swine Time Grilling (9th place) and Smokin’ Squealers rounded out the top 10.

92 BBQ/Assassin Smokers continued their strong run in the current GBA contest season by winning the Pulled Pork category. Bubba Grills was the runner up and another first time GBA competitor, Maxus Porkamus, was in 3rd place. Swine Time Grilling took 4th place. There was a tie for 5th place. It went to the fifth tiebreaker before Old Henry’s BBQ edged out Just Blowing Smoke. Seventh place was taken by Party Porkers. Smokin’ Suwanee Sweetmeats, Rotary Roasters and Dixie Que finished eighth, ninth & tenth respectively. First place in Ribs went to Bubba Grills with Southern Hogs taking 2nd place. Once again, 3rd place went to a team in their first GBA contest – Sensations Pigs. Just Blowing Smoke got the 4th place call with Baldwin Pork Authority getting the call for 5th place. In a tie for 6th place, Ivey Rack & Q got the nod over Lawdawg BBQ in the tiebreaker. 92 BBQ/Assassin Smokers took 8th place, Forget Me Not BBQ took 9th and Real South BBQ took 10th place. The Georgia Barbecue Association was honored to be a part of such a great event in the Deep Roots Festival and look forward to coming back in 2015.

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PAGE 21

THE BBQ TIMES

the jack daniels invitational barbecue competition Grand Champion: Iowa’s Smokey D’s BBQ Reserve Champion: Chix, Swine & Bovine BBQ

CHICKEN: 1. Lo’ -n- Slo’ BBQ 179.4400 2. Dizzy Pig 177.7144 3. Quau 177.1428 4. Swiggin Pig 176.6172 5. Big Bob Gibson Bar-b-q 176.5716 6. Cool Smoke 176.5600 7. Gonehoggin.com 176.0000 8. Deguello BBQ 175.4056 9. Truebud BBQ 175.4056 10..Big Brothers BBQ 174.8800 11.Zbq 174.8800 12.Drilling And Grilling BBQ 174.8572 13.Fire Dancer BBQ 174.8456 14.TheamericandreamBBQteam174.2628 15.Red Eyed Smokers 174.2628 16.Parrothead Smokers 174.2628 17.Smokey Luv BBQ 173.7028 18.Palmetto Smokehouse 173.1544 19.Aporkalypse Now 172.5600 20.Charcoal Loungers 172.0116 PORK RIBS: 1. Smoke Me Silly 177.7028 2. Chix, Swine & Bovine BBQ177.1428 3. R Butts R Smokin 177.1428 4. One Slice At A Time 176.5716 5. BBQ+ * 176.5600 6. Blazen BBQ 176.0344 7. Que And A Half Men 176.0000 8. Bar-b-que Commanders 175.4172 9. Butcher BBQ 175.4056 10. Big Papa’s Country Kitchen 174.2628 11.Iowa’s Smokey D’s BBQ 174.2628 12.Big Bob Gibson Bar-b-q 173.1428 13.Prarie Smoke & Spice * 173.1316 14.The Meat Sweats * 172.6172 15.Aporkalypse Now 172.5828 PORK: 1. Fire Down Below 2. Fire Dancer BBQ 3. Sizzlin Bones BBQ

180.0000 177.7028 177.7028

4. Big Bob Gibson Bar-b-q 177.1772 5. Pigskin BBQ 177.1428 6. House Of Q * 175.4056 7. Smokin Aces 175.4056 8. Palmetto Smokehouse 175.4056 9. Under The Radar 174.8800 10.The Smoking Hills 174.2972 11.Jo-bawb’s BBQ 174.2628 12.Chix, Swine & Bovine BBQ173.7028 13.Dizzy Pig 172.6172 14.Pork Barrel BBQ 172.5600 15.Iq The Netherlands * 172.5600 BRISKET: 1. Porketeers 2. Movin The Chains BBQ 3. Iowa’s Smokey D’s BBQ 4. Smoke Me Silly 5. Prarie Smoke & Spice * 6. Pork Barrel BBQ 7. Smoke N Babes BBQ 8. Truebud BBQ 9. Parrothead Smokers 10.Diggin Que-ga 11.Big Brothers BBQ 12.Under The Radar 13.Bar-b-que Commanders 14.Big T’z Q Cru 15.One2BBQ DESSERT: 1. Brew ‘N’ Bar-b-que 2. Bar-b-que Commanders 3. Palmetto Smokehouse 4. Porketeers 5. Smoke N Babes BBQ

180.0000 178.8572 177.7372 177.7144 177.7028 177.1428 177.1428 176.5600 176.0000 175.4172 175.4056 174.8456 174.8456 174.2744 174.2628 180.0000 180.0000 180.0000 180.0000 180.0000

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PAGE 22

THE BBQ TIMES

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PAGE 23

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the jack daniels invitational barbecue competition

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THE BBQ TIMES

NOVEMBER 2014

OVER 250 RVS TO CHOOSE FROM! Mid-State RV Center is the only place in the Southeast to shop for campers, cook trailers, and motorhomes!

What are you waiting for?

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Georgia’s Largest RV Dealer! I-75 Exit 149 131 Peachtree Parkway, Byron, GA

(800) 226-3654 MidStateRV.com

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