Bqtimes September 2015 by Kristen Berryhill

The BBQ Times WWW.BQTIMES.COM

“For the Folks That Want A Little Smoke In Their Life” VOLUME 6 • NUMBER 11 • SEPTEMBER 2015

Classic City BBQ Fest another grand hit in Athens, GA The Grand Champion’s Secret Ingredient - Consistency By Gowan Fenley GBC Chariman

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

See more from Classic City BBQ on Page 8.

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

INSIDE THIS EDITION:

Bedford, Texas KCBS

Greenwood Festival of Discovery

Ofﬁcial Publication of:

Hog Tide BBQ Reserve

Page 7

Bu-B-Ba Q Grand

Page 20

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

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THE BBQ TIMES

SEPTEMBER 2015

Clark Crew Grands Parker, Colorado Smokin’ Brew BBQ Jo - Bawb’s BBQ Celebrates Labor Day with Reserve 1. Clark Crew Bbq 2. Jo-bawb’s Bbq 3. Duck Dog Bar-b-que 4. The Celtic Pig 5. Backdraft Bbq 6. Mar-b-que’s Bbq. 7. 3 Lil’ Macs Bbq 8. Crazy Coyote 9. Big Poppa Smokers 10. Lonestar Smoke Rangers CHICKEN: 1. 303 Bbq 2. Chicken Butt Bbq Utah 3. Duck Dog Bar-b-que 4. Backdraft Bbq 5. Clark Crew Bbq 6. Hogback Cookers 7. Pig In A Pit 8. Smokin Triggers 9. Truebud Bbq 10. Belly Rub’n Bbq PORK RIBS: 1. Burnin Bobs Butts N Bones 2. Clark Crew Bbq 3. Duck Dog Bar-b-que 4. Smokin Triggers 5. Big Poppa Smokers 6. Backdraft Bbq 7. Jo-bawb’s Bbq 8. The Celtic Pig 9. Chicken Butt Bbq Utah 10. Granny’s Bar-b-gurus

OVERALL: 11. Smokin Triggers 12. Chicken Butt Bbq Utah 13. Truebud Bbq 14. Hogback Cookers 15. 4 Legs Up Bbq 16. Stars And Stripes Bbq 17. 303 Bbq 18. Bracken Racks Bbq 19. Pig In A Pit 20. Belly Rub’n Bbq PORK: 1. Clark Crew Bbq 176.5828 2. Jo-bawb’s Bbq 175.4056 3. 3 Lil’ Macs Bbq 175.4056 4. Crazy Heifer Bbq 174.2628 5. Big Poppa Smokers 174.2628 6. The Celtic Pig 174.2628 7. Duck Dog Bar-b-que 173.7372 8. Lonestar Smoke Rangers 173.7372 9. Truebud Bbq 173.7144 10. Wintersweet Bbq 173.1544 BRISKET: 1. Mar-b-que’s Bbq. 177.1772 2. Stars And Stripes Bbq 176.0000 3. Crazy Coyote 175.4056 4. 4 Legs Up Bbq 174.8456 5. Clark Crew Bbq 174.2856 6. Hogback Cookers 172.5828 7. Pig In A Pit 172.0000 8. Truebud Bbq 170.8460 9. Smokin Timbers Bbq 170.8228 10. Bonehead Brothers Bbq Team 169.1544

703.3828 692.5600 686.7424 683.9544 682.8228 681.0516 681.0400 678.8000 677.7144 677.0628

Parker, Colorado • Kansas City BBQ Society September 5 - 6, 2015

675.3716 674.7656 674.7544 670.2972 669.0172 666.8000 665.6456 665.6000 664.5944 663.8972 180.0000 178.8800 176.5600 174.2744 174.2744 173.1200 173.1084 172.5828 171.9772 169.7028 176.5600 176.0000 174.8572 173.1200 173.1200 172.0000 170.8800 170.8228 170.2628 169.7372

1. 2. 3. 4. 1. 2. 3. 4. 5. 6.

Inside This Edition: 24 Pages • September 2015

AUDREY EVANS......................................................PAGE 3 DANA HILLIS..........................................................PAGE 4 JEFF PETKEVICIUS.................................................PAGE 4 MATTHEW BOUGHER.............................................PAGE 5 BRANDT HANEY......................................................PAGE 6 BEDFORD BBQ & BLUES........................................PAGE 7 CLASSIC CENTER BBQ ............................................PAGE 8 HOGIN’ ON LANIER................................................PAGE 10 FBA FUN COOK / TEAM OF THE YEAR....................PAGE 13 BBQ SMALL BUSINESS DIRECTORY........................PAGE 13 KENNESAW PIGS & PEACHES................................PAGE 16 CALENDAR OF EVENTS..........................................PAGE 18 FESTIVAL OF DISCOVERY.......................................PAGE 20 COVINGTON, TN MBN............................................PAGE 21 READER SUBMITTED PHOTOS...............................PAGE 22 BBQ ITEMS FOR SALE............................................PAGE 33

Lon & JoAnn Mitchell of Jo-Bawbʼs BBQ on the left 176.5716 win Reserve Champion along with Travis and Kimberly Clark with ANYTHING BUT 170.2628 179.4400 their “crew”on 167.3828 1. Smokin Timbers Bbq 176.5600 right who won 165.6800 2. Clark Crew Bbq 3. Bonehead Brothers Ab2 176.0000 Grand ChamKID’S Q - YOUTH 6-10 172.0344 pion in Parker, Brooklyn Clark - Clark Crew Bbq 176.0000 4. Brooks Bbq 171.4400 Colorado over Coop Dog (Cooper) Clark - Clark Crew Bbq 173.7144 5. Wintersweet Bbq Ab2 6. Split Acre Bbq 170.8456 Lexi Doonan - Honeyman Bbq 168.5600 Labor Day 7. Swine Shack 170.2972 Madison Clark - Clark Crew Bbq 163.9428 Weekend, Sept 170.2856 Carmen Savados - Crazy Heifer Bbq 159.9772 8. Honeyman Bbq Ab2 9. 4 Legs Up Bbq 169.7028 5-6, 2015. Josef Ulrich - Honey Man Bbq 158.2400 10. Bonehead Brothers Ab3 168.0000

KID’S Q - OLDER 11-15 Grace Austin - Double Dbq Ethan Grob - Backdraft Bbq Peter Ulrich - Honey Man Bbq William Ulrich - Honey Man Bbq

PAGE 3

THE BBQ TIMES

SEPTEMBER 2015

What do a Brisket, Coffee and Pitmaster IQ 120 all have in common?

Audrey Evans

Editor & Publisher aevans@bqtimes.com My Labor Day Weekend...that’s what! I got a great little package in the mail the other day. I’m sure all BBQ lovers know the feeling when you come home to a new box awaiting your arrival. Especially when it is a surprise delivery. I do anyways, and usually clueless as to what is going to be inside. This box was full of surprises. I had a conversation with John and Barb Kennington a month or so ago where I regretted to tell them I really hadn’t ever used one of their products. Just like most gad-

gets or anything in BBQ, they come with a price tag and in my position I have refrained from spending money on things for myself to use with BBQ and rather putting money back into my travels or directly into the paper for growth. John and Barb are great advertisers with The BBQ Times and I have heard and read great reviews on their products, I was super excited when I found they had surprised me with one of their products to try out myself. It couldn’t have come at a better time because I was preparing to do some cooking over Labor Day weekend. (Yes, once again I’m writing my column on press day...but this time with reason) When I got the box opened, it had not only a Pitmaster IQ120, but a nice insulated cup with their logo, some stickers, a key chain and a few other goodies to help support their brand and name. I got out the manual for the PitmasterIQ 120 and started reading. It’s amazing what some of these things can do and tell you. I LOVED the fact that it would not only tell me the pit temperature and keep it maintained but also tell me the temperature of the food I had on the pit, and it is programmable. It worked perfectly and I’m not sure how much it had to do with the meat I cooked, but I’m pretty sure it was some of the best I’ve ever cooked. If you are interested in ﬁnding out more about a Pitmaster IQ120

or their new model that is compatible with some phones check out their ad in the paper or their website www.pitmasteriq.com So, what did I cook? A brisket, a pork loin and a couple of slabs of ribs. It wasn’t all for my house, but I did get to try everything before it went to it’s grateful recipients. I mentioned that this food came out better than anything before, I’m not sure what changed in my process. To tell the truth, there was only one minor thing that I changed was I forgot to make my rub ahead of time, so I ended up making my rub at 6 am Saturday morning. Anyone who knows me knows there is no telling what could’ve ended up in the bowl that early. I was doing good to get up and put the food on the smoker much less make a rub. BUT, I do remember what was in it, and I do think it was one of the best. I did start out with a few that were in the cabinet and then I made my own additions / alterations. I won’t tell you measurements and I will leave a few items out but I can tell you primarily what I used. You might want to try it for yourself. I used Sucklebusters Hog Waller BBQ Rub, some Mama Stumps Simply Sweet Rib Rub, Coffee Grounds and a few other spices. I use Sucklebusters on most everything I cook around the house for us to eat. It is the one common thing I have found that almost everyone likes and always gets compliments from folks on ﬂavor. It is

stump don’t build no junk!

not really spicy and not really sweet it just has a good combinations of ﬂavors across your tongue that, really, everyone from 880 seem to enjoy around my house. If you have never tried their products, check out their ad in the paper or their website, www. sucklebusters.com Now, I’m not sure how many of you looked up crazy when I mentioned coffee grounds a minute ago. No, that wasn’t a typo and no it wasn’t a crazy thought that I had at 6 am. I really meant to do that. It did make it a little easier to get the coffee started in the process while I already had it out, but I did mean to add it to the rub. A few weeks ago, a good friend invited us to dinner. Of course, they would be having ribs for dinner. I’m sure once again, many of you know that feeling and probably can recall a similar conversation very recently between your friends or your spouse and yourself. My ﬁrst thought was BBQ? I eat it all the time, but then I realized you know, I haven’t had any home cooked ribs from someone who wasn’t in competition BBQ in a while. Even when I cook mine, I tend to put a little “competition type” spin on them to make them just right. So I was actually looking a little forward to having those good ole’ fall off the bone ribs, with nothing “special” done

See Audrey Page 12.

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PAGE 4

THE BBQ TIMES

SEPTEMBER 2015

Ancillary categories are all about the fun!

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com The ﬁrst time I heard of an ancillary contest I had to look up what the word meant. When I found out it meant more chances to win a trophy I was all in. The ﬁrst trophy I ever won was for beer can chicken and I have cooked just about every ancillary

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

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category since. The love of cooking or creating something to eat or drink to cook against others is just plain fun. Janet looks at it as more work and money to spend but she is the team mate that always looks at the reality instead of the fun. Is there really anything wrong with spending $100 to win a $10.00 trophy? Truthfully we have had a few entries that have paid pretty good. A sausage contest at the Kansas City Royal paid $1000. A tri tip at the Sams Club final paid well. We love chicken wing contests and have won some big checks. I think my favorite part of the ancillarys is the extra competition and breaking up the normal 4 category routine and you definitely dont get bored. I remember a contest in Lake City where Cadin won Kids Q, Janet won Desert, we won Peoples Choice and Anything But. We went on to get a call in all 4 categories and a 3rd place Overall and we have a picture somewhere of Cadin with an armload of trophies. Last year we cooked Myrtle Beach and won Best Sauce, Peoples Choice, 2nd in Burgers, Wings and had a pocket full of checks before they even called the Chicken category!. We recently did a contest back in my old hometown of Mcminnville, Tennessee and they had a Desert competition. My Aunt Joyce went home and made us her world famous peach cobbler. She made such a large one, it took 2 people to carry it. We must have fed 75 people peach cobbler samples. It was delicious. We did not win, but those judges did not have good taste and they must have been from up north; because no way does jalapeno ice cream beat out real Home Made Peach Cobbler! When we used to go to the Best of The Best we used to love the sauce contest and the pie contest. Watching some of the ladies turn in these magnificent creations was a lot of fun. Some of these pies were huge! We need more pie contests like that. Janet would cook all her pies in a Fast Eddy Pellet Cooker and she won a lot of bells over the years and I really think the hint of wood smoke in the pie crust gave her a special flavor that the judges liked. Kell and the Phelps family put on the classic Best of the Best and our bells are truly one of a kind classic trophies. For all of you teams that never got to compete in Douglas those were real downhome contests that are missed by us. If we could only do one contest a year, I would make them bring it back! Bloody Mary contests and Margarita contests are fun to and we need to have more of these. I think if each team made Margaritas on Friday night we could walk by everyones camp, sample and vote for the best. Then about 7:00 on Saturday morning

we could stumble by everyones camp and try some Bloody Mary’s! I think everyone would be a winner and we would all get out and visit more. I have talked to several teams - I do like to go around and meet teams I have never met, and was surprised that several have the attitude, that they are there to win trophies and money and get home. Trust me, no one

takes a competition as seriously as we do; but if I am doing all this travel and all this work, I plan to have some fun doing it. You can have fun and be successful and if all you want to do is make a job out of it save yourself the cost. Stay home and work! Thank you to my great friends in Myrtle Beach for a great time. I met Brant and

See Dana Page 12.

Living the life of the Wealthy

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

Another Sunday Morning.... Post BBQ Contest. I wake up knowing that I just competed this weekend and very similar to when I was a party animal.... I start to rummage through my mind to remember what happened. Not being a drinker anymore, it’s actually easier to remember. But then....but then, the agony of defeat is all too common on these Sunday Mornings. It’s the reality of my Professional BBQ career. I am deﬁnitely not putting together a Hall-of-Fame resume. Time after time, week after week, contest after contest, I cook my heart out. I work the craft of competition BBQ relentlessly even practicing on weekends I don’t compete. I load up, travel, set up and get to cooking, all the while hoping, beyond hope, that this is the day. I don’t have to win it, I really don’t, just stay consistently in the top 5 and I’m a happy, happy camper. So the contest marches through it’s rhythm of preparation, cooking and turn-ins. All is said and done, it’s in the hands of the judges and I break camp and get ready for awards and the ride home....hoping the phone call to Caroline is different this time... maybe some Good News. Award presentation time and we move from 10th place to 1st and aside from an occasional consolation call... I sit, and I sit,

and I sit... I watch and hear the names of friends called and I try to be happy and congratulate them, all the while feeling ashamed and embarrassed concocting thoughts of them thinking how bad a cook I really am. I mean, “he” cooks all the time, you’d think he would do better? I stick around as long as I can take it, and then to the truck for the ride home and the phone call to Caroline. That call is similar, I got my butt kicked.... I know I cooked well, she agrees and tries to help, but there is no help, there is no consolation, it’s misery and grief... because I let it be that way. I make the decision to wallow in selfpity. What I am quick to set aside, to ignore, to downplay...is the exceptional Good News that I have to share at every contest. The Good News of Jesus Christ as the Savior of us ALL. The fact that this life has a time-line, we all have a turn-in date, and we all will be judged. The GREAT NEWS is that on that day, in that moment, every one of us has the opportunity to be Grand Champions by simply making the choice to accept the Love of Jesus into our hearts and make Jesus our Lord and Savior. In the grand scheme of things... THAT matters, THAT is important. THAT stands for eternity... TRUTH. [Rom 10:9-11 NKJV] 9 that if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. 10 For with the heart one believes unto righteousness, and with the mouth confession is made unto salvation. 11 For the Scripture says, “Whoever believes on Him will not be put to shame.” How often I forget that, how often I chose to overlook the truth! I’m a competitor and God wired me that way. He knows how much I want to win and His choice is for me to languish in defeat to serve His purpose with my Life. As hard

See Jeff Page 12.

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THE BBQ TIMES

What is Beercan Chicken without Beer?

Matthew Bougher Columnist Beer & BBQ

Beercan chicken was the rage for a couple of summers although it seems to have fallen off lately. However, this technique is one way to make sure your chicken is dripping moist. For those not familiar with beercan chicken you are creating a steampot inside of the chicken to help maintain moisture and to speed up the cooking time, also preventing the chicken from drying out. There are tools and theories that lead to perfecting the method. First, you must season the inside of the chicken and as always get your seasoning under the skin. The reason for seasoning the inside cavity of the chicken is when the steam is pushing through the chicken it is an opportunity to push some of that profile along with it. To make this process easier and more efficient make an oil paste with the seasoning profile and plaster the inside of the chicken. For this cook there was going to be a very unique sauce so the seasoning was salt, garlic powder and chicken seasoning. A very simple, yet great go to basic chicken rub. Next we can discuss assembly. There are many different racks that will

hold the can and allow you to slide the chicken on without much difficulty. I prefer a cheap rack that folds for easy storage. Originally the beer can was the only stability for the chicken. Now these racks have stability legs to make sure your chicken stays upright. Before sliding the beer can into the rack empty about a quarter of the can to help steam to form. I take this opportunity to taste the beer and make sure it passes my standards. Just make sure you don’t sample too much of the beer and empty the can. I will now explain a very simple fact, you are only getting steam out of the can. You could cook with a can of water and achieve the same results. The only beverages that should be avoided are those high in sugar since the sugar may caramelize and give off that burnt sugar smell. So please do not waste the can of small batch limited release IPA on the inside of your chicken. At this point I put the chicken on the smoker with peach wood chunks and let it do its thing. You must run your cooker at 225 or hotter and I personally recommend 300. Steam begins to form at 212 so if you are not heating the can that starts off inside a cold chicken to 220 or higher you will not get steam. Once the chicken gets close to your final cook temp you can as usual start your basting. One more benefit of cooking chicken on a beercan rack is that you can get an even baste on all sides of the chicken. For this cook I usually select a strongly profiled sauce that brings something to the party. Since we are going into the fall I turned to Kosmos Q Sweet Apple Chipotle BBQ Sauce. This sauce forms a deep red glaze that helps to tighten up the skin. The apple and cinnamon flavoring of the sauce complimented the light peach smoke flavor of the chicken. Be careful as always with a sauce that has this high of sugars because the caramel crust can get away from you quickly. Beercan chicken is a very blank template so you can push it from a home roasted Sun-

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day chicken to blazing buffalo. Once you have finish cooking the chicken it is time to enjoy the fruits of your labor. You DO NOT need to drink the same beer you cooked with since as we discussed you were only get steam out of the beer. To pair with the strong sweet profile of the Sweet Apple Chipotle sauce 2 Daughters Brewing’s St. Pete Beach Blonde Ale was chosen. This beer is a sessionable ale that should be served cold not frozen. This ale has a beautiful amber cloudy color when poured. The flavor profile of this ale is very smooth and would be a great intro into the Craft Beer world. Beach Blonde Ale is just that, a Blonde ale or a smooth drinking lightly hopped ale. The light citrus notes in this

SEPTEMBER 2015

beer cut through the sweetness of the sauce and pair up to give you a great combination. While smooth it still has a great strong and unique proﬁle. I would not pair this with meat that has a high fat content since it will not stand up to that type of ﬂavor. However, for chicken, turkey and lean pork 2 Daughters Blonde Ale is a great choice. Until next month Take a moment to look at the world through the bottom of a drinking glass.

PAGE 6

THE BBQ TIMES

Learn to Smoke on the Go!

Brandt Haney

Pitmaster Backyard BBQ Studs The great thing about BBQ is that it is slow and allows plenty of time to socialize with friends and neighbors, and you can event make an event out of it. The bad thing about BBQ is that it is slow, time consuming, and generally speaking requires a great deal of attention. So what happens when you live in a neighborhood and a group of your friends want to get together and hang out in the cul-de-sac or front yard where it is more of a pot luck kind of thing. Everyone brings out their grills and appetizers and cook in a big communal fashion.

It becomes difficult if you have one of the monster smokers built onto a trailer that tends to hog up the space. It also is not very convenient when someone has hot dogs, another has hamburgers and someone else has chicken and they don’t want to smoke low and slow, but prefer to grill it hot? Sure you want to have your smoke, but it just doesn’t seem to fit the circumstances, or does it. A few years back I was looking for something similar to a Big Green Egg but more portable when I came across and intriguing little smoker from Chargriller called the Akorn. It is a kamado style grill/smoker that was low cost by comparison and completely metal. Well, super thin made in China kind of metal, but it had insulation in between that allowed it to hold heat for a very extended time frame and you could cook low or ultra hot depending on what you wanted. Because I was looking to kick the natural gas grill habit I was in in order to get more flavor I decided to take a chance and packed up my Home Depot purchase and headed home. Once at home I gathered all the necessary tools together and began to assemble my new toy. I have to admit it was a fairly simple process and at completion I sat and admired my new little smoker that resembled R2D2 from the movie Star Wars.

Sort of round shaped on a tripod of actually useful wheels. The wheels are large enough it can easily roll from place to place and if careful I can guide it down our hill to our neighbors cul-de-sac. The only real issue I learned the hard way was that while it rolled well it is top heavy and prone to tipping during transport. After a failed trip in the back of my truck to the softball ﬁelds one day, my nice little kamado now looks like it got run over by the Death Star. Oh well. It still cooks like a champ. The cooker has been a great addition to my cooking arsenal. With some serious trial and error I have been able to keep temperatures as low as 250 degrees but not really any lower than that so when I have the time for slow cooking I use my normal smoker. However, when we do have neighborhood gatherings or I am just in the mood

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for anything that I want to cook at a hotter temperature I fire up my Akorn. Instead of using just charcoal I also add chunks of hickory that I split off of the logs I use in my smoker to the mix. I start with a small amount of lit coals from a chimney and add that to a charcoal and wood mix I have in base of the cooker. Open up the vents a bit and within twenty minutes I am cooking at anywhere from 400 to 600 degrees or hotter if I choose. The smoke from the wood adds an incredible dimension to steaks, hamburgers, fish, chicken wings or plain ole hotdogs. An additional benefit to using wood mixed in with charcoal is that the wood tends to burn hot, allowing a really nice sear to occur on the meat. When I want to really boost the smoke flavor I will close up the lid while cooking and the smoke will permeate the meat a little better. As with normal BBQ different meats add different flavors. In our gatherings we have used hickory, oak, even cherry. It is a great way to try different things and see how that smoke affects a wide variety of meats. The next time you have a large get together I suggest you pull out your Weber kettle cooker, Chargriller Akorn or whatever portable grill you have and heat things up with a little charcoal, a lot of wood and smoke, a beverage of your choice and watch the smiles light up everyones face as the flavor of the food comes to life.

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PAGE 7

THE BBQ TIMES

SEPTEMBER 2015

City of Bedford Blues & BBQ Festival • Bedford, Texas • September 4 - 6, 2015 OVERALL

1. 2. 3. 4. 5. 6.

BUTCHER BBQ HOG TIDE BAR-B-QUE 3 WOODYS BBQ BIG DADDY G’S BBQ THREE HOG NIGHT SMOKERS Buckshot BBQ

CHICKEN 1. BUTCHER BBQ 2. KOSMO’S Q 3. SUCK THE BONE BBQ 4. BAYOU BOOGIE BBQ 5. TEXAS CAR-B-QUE 6. THREE HOG NIGHT SMOKERS 7. SMOKE WHISPERER 8. SMOKIN HOT J’S 9. HOG TIDE BAR-B-QUE 10. BIG DADDY G’S BBQ PORK RIBS 1. HOG TIDE BAR-B-QUE 2. KOSMO’S Q 3. 3 WOODYS BBQ 4. J3 BBQ 5. LONESTAR QUE CREW 6. RED RIVER BBQ 7. UNCLE BC’S 8. CIRCLE R COOKERS 9. HONKY-TONK SMOKERS 10. PEPPER MONKEY BBQ DESSERT 1. THIN, BEAUTIFUL, BLUE SMOKE 2. SONS OF SMOKE

682.8228 682.1828 681.0628 679.4056 677.6572 677.0856 176.0228 175.4056 173.1544 172.5944 172.5716 172.5600 171.9656 171.4056 170.2744 169.7256 176.5600 173.7144 173.7028 172.5600 171.9772 171.9656 171.4284 170.8228 169.7144 169.7028 180.0000 177.7028

7. UNCLE BC’S 8. KOSMO’S Q 9. FAT BOYS BBQ 10. BAYOU BOOGIE BBQ 11. CIRCLE R COOKERS 12. MEAT CHURCH PORK 1. JAC JAC’S SMOKEHOUSE 2. GIVE IT TO GOD 3. LOS PRIMOS BBQ 4. HOG TIDE BAR-B-QUE 5. MEAT CHURCH 6. TEX’S SMOKE 7. THREE HOG NIGHT SMOKERS 8. SONS OF SMOKE 9. THIN, BEAUTIFUL, BLUE SMOKE 10. BIG DADDY G’S BBQ BRISKET 1. 3 WOODYS BBQ 2. OKIEQ 3. BUCKSHOT BBQ 4. UNCLE BC’S 5. BIG DADDY G’S BBQ 6. BAYOU BOOGIE BBQ 7. BUTCHER BBQ 8. CLOUDSMOKER 9. JAC JAC’S SMOKEHOUSE 10. FAT BOYS BBQ 3. SMOKIN HOT J’S 4. MEAT CHURCH 5. SMOKIN FIORENZA’S

676.5140 674.2400 672.5716 668.5600 668.3880 666.2744 178.8800 176.5944 174.2744 174.2628 173.7144 173.1428 172.5600 172.0116 171.9656 170.8456 177.1544 177.1428 174.8800 173.7372 172.5600 171.9884 171.9656 171.4172 169.7600 169.7372 177.7028 176.5600 176.5600

Drew McNatt, Pitmaster of Hog Tide Bar-B-Que and his team after their Reserve Champion win in Bedford, Texas.

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PAGE 8

THE BBQ TIMES

CLASSIC CITY BBQ FESTIVAL

Reserve and Grand Champions at the Classic City BBQ Festival: Under the Radar TN and Atlanta BBQ Store show off their “Toga Pig” trophies. he collided with a woman that nearly sent ramic trophies featuring toga-clad pigs in his box flying! He recovered his balance, true Athenian style. Right off the bat, Hooopened the box and fixed the jumbled ribs tie Q won the People’s Choice award. Then as best he could right there on the stairs. Sandy was called in first place for Chicken! Continuing on, another near miss caused He had little hope for his tossed Ribs, but him to go down on one knee and he had even after the thrill ride on the stairs they to rework the box yet again with time run- came in 8th. The Ribs category was won by Wanna B ning out. His visions of a strong finish now dashed, Sandy managed to get the box A Pitmaster. Sandy’s luck ran out in the Pork category, where his Grand Champion dreams turned in at least. Once all the scores were in and the re- were smashed by a horrible 37th place finsults tabulated, everyone gathered in the ish. Big Daddy’s BBQ & Chili Team took air conditioned atrium of the Classic Cen- top honors in Pork with a perfect score. Sandy redeemed himself by finishing with ter for the presentation of the custom ce-

SEPTEMBER 2015

From Page 1

the fourth place Brisket, but it wasn’t enough to top Jeff Campbell’s 180 that won the category for Wicked Que. In the Overall, once again it was shown that if you can make the top ten in all categories, you’ve got a shot at winning a KCBS contest. It was Randy Boswell’s Atlanta BBQ Store team that was able to string together 10/3/2/7 and win the Grand Champion trophy. Top GBC contender Under the Radar, TN came in at Reserve with 16/16/5/3. Less than a point behind, Wicked

Que’s 11/12/18/1 was good for 3rd Overall. And Hootie Q? Sandy just couldn’t recover from that low Pork score, but still managed ninth place with his 1/8/37/4, tossed ribs and all. Wicked Que’s third gives Jeff a strong 5th qualiﬁer on the GBC rankings, putting in the top ten overall. Under The Radar displaced a lower scoring qualiﬁer with their reserve to move up as did Jeremy Moyers

Hootie Qʼs Sandy Autry with the competition trailer and 2013 GBC Champion Wicked Que received a smoker he made himself, set up 180 pin for their category winning Brisket. behind the Classic Center.

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THE BBQ TIMES

SEPTEMBER 2015 OVERALL: 1. ATLANTA BBQ STORE 696.5028 11. CHATTAHOOCHEE QUE 677.5884 2. UNDER THE RADAR - TN 690.1712 12. COUNTY LINE QUE 676.9940 3. WICKED QUE 689.6228 13. PIG WHISPERERS 674.7200 4. J & B’S BBQ 687.8972 14. BACKYARD BRO’S 670.1256 5. WARREN COUNTY PORK CHOPPERS685.5768 15. BUTT’N HEADS 668.9828 6. YES, DEAR BBQ 682.7888 16. STOKED & SMOKED BARBECUE TEAM GA 7. POT’S BBQ 681.5884 667.3144 8. BALD HAWG BBQ 678.7200 17. SERIAL GRILLER 667.2684 9. HOOTIE-Q 678.2176 18. BIG DADDY Q - FL 667.2340 10. MOYERS COMPETITION BAR-B-Q TEAM 19. HOME TOWNS SMOKIN BUTTS 666.7888 678.1716 20. MYRON MIXON SMOKERS .COM 666.1256

with his 10th place overall. As a whole, most of the teams at the top of the GBC ladder did well in Athens, putting pressure on those teams that didn’t cook. As for Sandy, he’s concentrating on getting it all to come together at the same time and win that ﬁrst KCBS Grand. The way he’s going, it won’t be long.

RIGHT: Hootie Qʼs Sandy Autry was tops in Chicken in Athens this year. BOTTOM RIGHT: Wanna B A Pitmaster won First Place in the Ribs Category. BELOW: First Place Pork went to Big Daddyʼs BBQ & Chili Team with a perfect score.

CHICKEN: HOOTIE-Q 178.8572 POT’S BBQ 176.5600 YES, DEAR BBQ 176.0000 MYRON MIXON SMOKERS .COM 175.4172 MOYERS COMPETITION BAR-B-Q TEAM 175.4056 6. J & B’S BBQ 174.2628 7. SMOKE ON THIS 174.2628 8. COUNTY LINE QUE 174.2628 9. PIG WHISPERERS 173.1200 10. ATLANTA BBQ STORE 172.5600 PORK RIBS: 1. WANNA B A PITMASTER 173.7144 2. WARREN COUNTY PORK CHOPPERS173.1084 3. ATLANTA BBQ STORE 171.9772 4. SHADE TREE BBQ 170.8460 5. ON THE SPOT BBQ 170.2744 6. MOYERS COMPETITION BAR-B-Q TEAM 169.6800 7. BALD HAWG BBQ 169.6800 8. HOOTIE-Q 169.1660 9. BACKYARD BRO’S 169.1316 10. HAROLD’S BBQ 168.5372 1. 2. 3. 4. 5.

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PORK: BIG DADDY Q - FL 180.0000 ATLANTA BBQ STORE 177.7028 CHATTAHOOCHEE QUE 175.4056 STOKED & SMOKED BARBECUE TEAM GA 174.8456 5. UNDER THE RADAR - TN 174.2628 6. POT’S BBQ 174.2628 7. SERIAL GRILLER 173.1544 8. HOME TOWNS SMOKIN BUTTS 173.1316 9. WARREN COUNTY PORK CHOPPERS171.9772 10. COUNTY LINE QUE 171.9656 BRISKET: 1. WICKED QUE 180.0000 2. J & B’S BBQ 178.8572 3. UNDER THE RADAR - TN 177.7028 4. HOOTIE-Q 176.5600 5. PIG WHISPERERS 175.4172 6. YES, DEAR BBQ 174.2744 7. ATLANTA BBQ STORE 174.2628 8. HAWGPOUND SMOKERS 173.1200 9. SMOKE ON THIS 173.1084 10. BUTT’N HEADS 171.9772 1. 2. 3. 4.

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PAGE 10

THE BBQ TIMES

SEPTEMBER 2015

The Race for the Big Peach Heats up on Lake Lanier

Gowan Fenley

Chairman Georgia BBQ Championship The stakes were high going into the Gainesville event this year, with four teams separated by less than ﬁfty points at the top of the GBC standings. Moyers, QSB and Hot Wachula’s would be going head to head, while Swine & Shine elected to sit this one out following their Grand at Pigs & Peaches the previous weekend. Uncultured Swine, Atlanta BBQ Store and Hot Wachula’s were cooking that all-important ﬁfth event that would qualify them for GBC prize money. Of these contending teams, all eyes were on Matt Barber of Hot Wachula’s. Matt

has been one of the hottest teams on the circuit this year, failing to finish in the top ten only twice out of 13 events cooked in 2015. Wachula’s was poised to lap the field – he just needed to turn in all the meats to tie the leader, Moyers Competition Bar-B-Q, and a top ten would put him so far ahead he’d be tough to catch. The leading teams desperately needed a Reserve or Grand to slam the door on Matt, but lacking that it would take a serious fumble to stop Hot Wachula’s from dominating the Georgia state championship. In talking with several teams Friday night, everyone expected another strong showing from Matt – after all he had been winning contests back to back all season long. I reminded them that anything can happen at a barbecue contest, to have faith and turn in their best stuff, and at least then they would go down swinging. The weather was great as 41 Pro and 24 Backyard teams readied their cookers Friday and settled in for a long night of smoking barbecue. Before you knew it, it was time for awards! Teams all piled into the back of an assortment of pickups for the short ride down the hill to the stage area. First announced was the winner of the Public Safety Challenge that pitted the local fire and police stations against each other. Hall County Sheriff’s Of-

Scott Adams showed that consistency is what it takes to win contests, taking home the Grand amid a ﬂurry of perfect scores by other teams. Scott is show here with Rachael Wyatt, a brave 10 year old who is battling leukemia. ﬁce ended up on top of that one. In the Backyard Division, teams cooked 3 meats: Chicken, Ribs & Pork. Saucy Swine and Bovine won Chicken and Pork, and JayJayz-Que-4U took 1st place in Ribs. Of course Saucy Swine and Bovine was also Backyard Grand Champion. Garden Valley Smokers grabbed RGC. With the announcement that We B Smokin was the People’s Choice winner, it was time for the main event – the Pro Division results. And what an exciting result it was! Three

out of four categories were won with perfect scores: Chattahoochee Que in Chicken, The Pit Crew GA in Ribs and Hawgpound Smokers in Brisket all scored 180s, and Sauced! BBQ missed a perfect score by a couple 8s but still took 1st place in Pork. In the overall, it was Scott Adams’ consistency with a 2/6/1/3 that led the Sauced! BBQ Team to become the Grand Champion. Chattahoochee Que started strong with

See Hawgin’ on Lanier on Page 21.

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THE BBQ TIMES

SEPTEMBER 2015

Tina and Bobby Cannon of The Pit Crew GA took 1st in Ribs at Hawginʼ on Lanier with a perfect score.

PERFECT 180

Chattahoochee Que also won Reserve Grand Champion. Here team Leader Andy Bangs presents the cash prize the won for their ﬁrst place Chicken to Racheal Wyatt. The Chicken category was won by Chattahoochee Que with a 180.

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Hawgpound Smokers claimed 1st place in Brisket at Gainesville with another 180.

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AUDREY From Page 3

to them. And, as I knew they would be, they were very good. She isn’t a newbie to BBQ; her father built cookers and ﬁre pits all her life, and even owned a BBQ restaurant for a while. So, in the end, I had to ask, “Tracie, what did you put on these? It’s different, I like it!” She pulled out a can of rub she had found and bought from the grocery store and what was it, a COFFEE RUB. Hence, where my idea of adding coffee to my rub came in. I had also heard of a few top teams, whose name I won’t mention, using coffee grounds in their brisket rub, and I was cooking brisket. I just decided to take a chance and try this rub I had just made on everything. AND, as I said, it was the best

DANA

I’ve ever cooked. Everything was so juicy and tender. I’m not sure if any of the rubs, the new Pitmaster IQ 120 or not being pressured to have it done by a certain time changed anything or maybe if it was a combination of all of it, but there were no complaints. ••• Be sure and check out the calendar of events, there are a lot of great contest coming up over the next few months. I can’t wait to see everyone out and about, but more so I’m looking forward to the cold nights coming, with BBQ smoke rising around the camp ﬁres on Friday nights. Until next month....Keep rubbin those butts!

From Page 4

Myra Littlejohn 8 years ago when I did some work in the Myrtle Beach area and they got hooked on BBQ. They have been to the Royal, the Jack and several other contests over the years but this one is in their back yard. We do the ancillarys and contest and we have a classic time every year. Thanks to Aimee Lee for organizing this

THE BBQ TIMES

contest and letting us have our fun. Tana And Candy did a great job and I know life is good if I get to see them at a contest. Last year Brant and I played golf, but this year we went to the gun range. We wanted to see if we were getting old and shaky instead we impressed ourselves with speed and accuracy. We deﬁnitely hit some targets and had a great time. The public walked around the contest and sampled everyones Chicken Wings and

JEFF

from Page 4

as it is....THAT, is a Blessing I desire to understand more and more. I am ashamed of losing God’s perspective for 1 second, but I do it regularly and I ask God to forgive me.... And He DOES. 1 Since you have been raised to new life with Christ, set your sights on the realities of heaven, where Christ sits in the place of honor at God’s right hand. 2 Think about the things of heaven, not the things of earth. 3 For you died to this life, and your real life is hidden with Christ in God. 4 And when Christ, who is your life, is revealed to the whole world, you will share in all his glory. [Col 3:1-4 NLT] 28 And we know that God causes everything to work together for the voted for the best. John Spence was our wing front man and did an awesome job because we won 1st in Chicken Wings!. We also got to hang out with a bunch of old friends and Marty and Karen Hyde came and hung out with Paul and Mary Chapman. Lani had chauffeured them all to Myrtle Beach and met Marty there and trust me we had a lot of fun. It feels good to laugh a lot and we sure did! Get to a contest soon and

SEPTEMBER 2015 good of those who love God and are called according to his purpose for them. [Rom 8:28 NLT] 11 Why am I discouraged? Why is my heart so sad? I will put my hope in God! I will praise him again--my Savior and my God! [Psa 42:11 NLT] I’m not the best at Pro BBQ, not even close... But I’m gonna show up. I probably won’t win, but you will know I was there. To stop competing is the most selﬁsh decision I could make and would permanently label me a loser. Not going to happen.. my time is here and now, regardless of the score sheets. God’s purpose for me, today, and always will be in the seeds planted for hearts to turn to Jesus Christ. Give it to God. What are you waiting for? we will see who cooks the best wings and makes the best Bloody Marys!

PAGE 13

SEPTEMBER 2015

THE BBQ TIMES

Flordia BBQ Association Fun Cook & Team of the Year 2015 By Audrey Evans Editor & Publisher

Every year the Florida Barbecue Association (FBA) has it’s fun cook Labor Day weekend. The funcook is held at Clerbrook RV & Golf Resort and consist of a weekend full of BBQ, Ancillary Contest, Celebrate Last Year (Team of the Year awards), an annual meeting with membership, a Kids Q and a BBQ Flea Market where members can sell items they may not need for the upcoming season. It is a fun weekend for all of the membership to interact and have family fun, still cook BBQ but not have the pressures of the usual contest throughout the year. It’s more about FUN! This year was no different as teams, and families made there way out to the cook. Silent Auctions, Raffles, Judge Training Classes and more fun filled activities happened daily. This year, Joel Vann and Bobby King took their team Good Buddies BBQ to the top spot in the Fun Cook BBQ Competition with a final total score of 780.66667 winning first place in Chicken, Ribs and Pork. Pitmaster John Fries brought his team into

the Reserve Grand Champion spot with a total score of 775.63333 by winning first place in Brisket. John also pulled a second place in ribs, fifth place in chicken and fourth place in pork. In an absolutely amazing performance marked by a year-long effort, Steve Carrington completed FBA judge training at the Fun Cook the last week of August 2014. At the 2015 Fun Cook, Steve was awarded his Master Judge certification which in one year is a huge accomplishment, BUT...he was also selected as the Judge of the Year. The Team of the Year program (TOTY) recognizes those FBA cook teams that have perfected barbecue recipes after many sanctioned contests and years of experimentation. Is it the best barbecue? Well, judging by the points, we’d have to say it’s certainly the best in the minds of our FBA certified judges! The Team of the Year race begins each year with the first contest after the annual FBA Funcook on Labor Day weekend. It ends with the last contest of the summer, just before the FBA Funcook. The Top 10 teams receive awards at the Celebrate Last Year party held at the Funcook and the number one team has their cook team name inscribed in the Joby Stanaland Team of the Year Trophy, donated by the very first TOTY winners – The Sorry Boys:

L-R: Joel Vann, Mason Vann and Bobby King of Good Buddies BBQ wins First Place Chicken, First Place Ribs, and First Place Pork to ﬁnish with Grand Champion at the Fun Cook in Clermont, Florida Labor Day Weekend 2015. Chip Faul and Gary Leyman – in 2002 and named after the FBA’s ﬁrst president. This year’s Team of the Year winner was no surprise being Matt Barber, Hot Wachula’s with a total score of 629 cooking in 22 contests for the year. Matt is no stranger

to this award as he won Team of the Year in 2013 also. Jim Elser, who won Team of the Year 2014 and was a mere 5 points behind Matt in 2013, stayed on his heels this

See FBA on Page 14 for more.

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year also finishing second, with 594 total points. Even though Jim cooked 26 contests throughout the year, it wasn’t enough to hold off Matt again. Rub Bagby (Swamp Boys), Joel Vann & Bobby King (Good Buddies) and Tommy Harden (Blitzkrieg BBQ) all put up a good fight for the year and finished in the top 5. In reference to the points chase, Jim Elser stated, “I wanted to beat him again this year OVERALL RESULTS: Place Team Name Overall 1. Good Buddies BBQ 780.6666662 2. Accutech BBQ 775.6333330 3. Hughes Brothers BBQ 766.1499999 4. Backyard Bros. 760.6166667 5. Mattdaddys BBQ 760.2666667 6. Pullin’ My Pork BBQ 759.1333333 7. Carter Q 756.4000000 8. BGE Pit Crew 740.8499998 9. No Name BBQ 740.0499998 10. Hogs Gone Wild BBQ 739.3666667 11. Lazy Hazy Crazy Boyz 737.2166667 12. Barn Goddess BBQ 732.7166664 13. Disco Pigs 732.3166667 14. Willieboy’s Squealin’ Smoke 732.0666667 15. Skinny’s BBQ Team 729.8166666 16. Full of Bull BBQ 728.6000000 17. Smokin’ Chaos 720.7666665 18. Frog Dog BBQ 720.1000001 19. Pop’s Que 712.4166666 20. Kustom Meat BBQ 698.8999997

THE BBQ TIMES but he was on ﬁre. I tried my best, maybe the season as well, “We too hard to win back to back TOTY. All I were happy with our have to say to Matt is watch out for the 2016 season, all things conTOTY, I’m not giving in and expect Sweet sidered. It takes a big Smoke Q to give you a run for the money commitment to make next year. I’m sure it will be another close a run at TOTY and it race next year, not just with Matt but I think just wasn’t a goal for us if Good Buddies and Bull Rush cook a little this year. Swamp Boys more it might get real interesting. 2016 race achieved TOTY in 2008 and again in 2009, and should be a good one.” Rob “Rub” Bagby shared his thoughts on we have been in the top 5 since 2006. We ﬁnished 3rd this year and are very pleased. Matt had a goal of earning TOTY this year and he really went after it. He got in a winning groove and hammered out 7 wins and an Automatic Invite to the The Jack Daniel’s World Championships. I was happy to see him earn that; he put his mind to it and worked hard to achieve his goal. I tell ya, the IPC (Imperial Polk County) is tough when it comes to BBQ. Four of

SEPTEMBER 2015

Kids Q the top 5 in the TOTY are IPC teams. Don’t be surprised to see someone from the IPC get it again next year!” I guess we will just have to wait and see how the 2016 season plays out. Congratulations and good luck to all.

Bobby King shows off an ancillary entry.

TEAM OF THE YEAR FINAL STANDINGS: Rank Team Name Total Points Total Contests 1. Hot Wachula’s 629 22 2. Sweet Smoke Q 594 26 3. Swamp Boys 431 20 4. Good Buddies 346 17 Matt Daddyʼs BBQ 5. Blitzkrieg BBQ 302 20 6. Big Papa’s Country Kitchen 291 21 7. Big Daddy Q 281 23 8. Bull Rush BBQ Team 236 9 9. Team Unknown BBQ 227 14 10. Wink’s Barbecue 192 13 11. Blazin 7’s 188 21 12. Cedar Creek BBQ 179 12 13. Git R Smoked BBQ 178 13 14. Smokin Flames BBQ 159 7 15. Awesome Q 153 14 Who wantʼs to try a margarita from 16. Accutech BBQ 148 8 ancillaries? We Will! Barn Goddess 17. Budmeisters 147 6 BBQ won this contest. 18. B & T BBQ Cook Team 142 7 19. Uncle Kenny’s BBQ 131 8 20. Jack’s Old South 119 5 21. Pullin’ My Pork BBQ 101 10 22. Everglades Seasoning BBQ Team 99 8 23. Backyard Bro’s 93 18 24. Wooley Bully BBQ Maﬁa 92 6 25. Southern Bred BBQ 91 6 26. Boog-a-lou Smoke Crew 85 13 27. The Pit Crew 84 5 28. Mattdaddy’s BBQ 81 6 29. Barbeque This 78 7 30. Shanty Town BBQ 77 10

Steve Carrington completes his Master Judge Certiﬁcation and wins Judge of the Year. Steve is pictured with Lorne Brumm, FBA Representative. Rob Whyte completes his Master Judge Certiﬁcation. Rob is pictured with Lorne Brumm, FBA Representative.

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PAGE 15

THE BBQ TIMES

SEPTEMBER 2015

A New BBQ Season Is Upon Us In The GBA Jim Sewell, Vice President Georgia Barbecue Association

As I am writing this, I am getting very close to my ultimate Happy Zone. High School & College football have already kicked off. The NFL season is waiting in the wings and a new Georgia Barbecue Association (GBA) is almost close enough to smell the smoke. Only the hapless Braves are putting a damper on my favorite time of the year. There are even a few days where, in the early morning hours, you get just a tease that the cool, crisp days of fall just ahead. In preparation for the new season, the GBA just trained up about 30 new judges. The class was held at Towns Bluff Park in Jeff Davis Co. near Hazlehurst. This beautiful park is on the banks of the Altamaha River just below the confluence of the Ocmulgee & Oconee Rivers. It is also the site of the Three Rivers BBQ Fest each May. If you enjoy camping, boating, fishing and/or hunting, you need to put this hidden jewel on your to-do list. www.townsbluffpark.com The GBA will start a new Team of the Year (TOTY) points race on September 25-26 in Griffin at the Doc Holiday BBQ Championship. This opening contest will

be one of three contests on the schedule where teams can earn Double TOTY points. Will Brad Sweet of 92 BBQ be able to defend his A.K. Saville Team of the Year title? Or will one of the Top 5 teams from last year – Just Blowing Smoke, LawDawg BBQ, Bubba Grills or Fiddlers BBQ – dethrone the champion? Don’t count out teams like Real South BBQ, Dobey Q and many others. Could we see a team new to the GBA rise to the top? Excitement is running high for the new season as Doc Holiday contest is close to ﬁlling out their available space for teams. The GBA State Championship will keep the excitement going on October 24-25 at the Deep Roots Festival in Milledgeville. There is an $11,000 purse up for grabs for the contest. In addition, the Grand Champion of the Contest will win the GBA State Championship & a new smoker courtesy of Stumps Smokers – the Ofﬁcial Grill Sponsor of the GBA. In addition to providing the State Championship award, Stumps Smokers also provides the award for the GBA Team of the Year. The GBA is proud of it long standing relationship with Stumps Smokers. They offer several different designs and options of smokers as well as building trailers. Eveyone knows that “Stump Don’t Build No

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Junk”. Check out their website http://www. stumpssmokers.com for more information on their great cookers. Rounding out the fall portion of the 20152016 contest is a brand new contest event in Wrightsville. The Johnson Co Wiggle & Twist will be Halloween weekend, Oct 3031. On Nov 20-21, the GBA heads down to sowega country for the Albany Quail Classic. The calendar year winds down with the 3rd Annual Moultrie Moose Lodge BBQ Cook-off the ﬁrst weekend in December. If you want to be a part of this exciting,

new season, head over to our website at www.bbqga.org. You can easily join the association by clicking on the “Join the GBA” link right there on the main page. By clicking on the Contests & Events tab on the main menu bar, you can our contest calendar. Cook team applications for the contests can be downloaded from the calendar. Dang! I better end this now & get busy on Ms Lucy’s Honey Do List. With football and BBQ, I got a lot on my plate the next few months.

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PAGE 16

THE BBQ TIMES

SEPTEMBER 2015

Big Time BBQ = Kennesaw’s Pigs & Peaches By Gowan Fenley GBC Chairman

As far as the public is concerned, there is no bigger KCBS sanctioned BBQ contest in Georgia than Pigs & Peaches in Kennesaw. An estimated 60,000 visitors stream through the two day festival that features non-stop entertainment on three stages, scores of vendors, amusements for kids, helicopter rides, appearances by the Oscar Mayer Weinermobile and Johnsonville’s World’s Largest Grill, special attractions like this year’s 15 ton sand castle sculpture and a big fireworks finale. All this is wrapped around a GBC qualifying contest with Pro and Backyard divisions that has become a favorite for entertaining team sponsors in a family-friendly party atmosphere. Each year the popularity of Pigs and Peaches grows, to a level that long ago exceeded the parking capacity of Adams Park. Seasoned participants make use the excellent free shuttle buses whenever possible, and teams have learned this is one contest where it is best to stay on after awards and enjoy the festival as it is practically impossible to move rigs through the huge crowds that fill the venue until late

Saturday night. One hidden gem this year was the appearance of a new team called the BBQ Historical Society. In addition to cooking in the Backyard contest, these fellows brought an amazing array of vintage Weber kettles to display. Some of the grills were over 70 years old and there were shapes, sizes and colors of all description. Obviously the team knows how to use a Weber kettle too, because they won the chicken and ribs categories as well as the title of Grand Champion of the Backyard Division. If you see this team at a contest near you, be sure to take the time to check them out. Even the most seasoned griller will be impressed with both the collection of kettles and the depth of knowledge of their owners. If nothing else, the next time your family is complaining about how many grills you own you can show them a picture of what a real collector looks like! Over in the Professional Division it was all business as teams battled to win those all-important GBC points. Overall leader Moyers Competition Bar-B-Q Team held on to their top spot with a 7/2/12/17 showing to ﬁnish 6th and add another 40 points to their

Jim & Cindy Lloyd (On Right) win Grand Champion for their team Swine & Shine BBQ. Scott & Lynn Smith, and son Christopher (On Left) win Reserve Grand Champion for their team, Queʼn, Stewʼn & Brewʼn. GBC total. In the categories, a 180 wasn’t good enough to win Chicken at Kennesaw this year for Warren County Pork Choppers; they were edged out for the top spot by Plum Superior BBQ with a perfect 180. Bub-BaQ was cooking for just the third time in the GBC this year, but William won the Ribs category just the same. In Pork the Squealz on Wheelz gang had the thrill of winning in their hometown contest, and the always

competitive Matt Barber cashed with a number one Brisket for Hot Wachula’s. But the biggest drama took place when the overall results were announced – it was Jim Lloyd’s Swine & Shine BBQ winning Grand Champion and Que’n Stew’n & Brew’n as Reserve with Hot Wachula’s trailing in third by less than 2/100ths of a point. This sets up quite a situation for Jeremy Moyers going into the Gainesville contest – QSB and Swine & Shine are closing the gap, and

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PAGE 17 Matt Barber has yet to put his fifth contest on the board. With Hot Wachula’s only 25 points out of first place, this means that all Matt needs to do to take over the lead in the race to be the best BBQ team in Georgia is to finish higher than 25th at Hawgin’ on Lanier. If he manages a top ten finish, he will shoot way ahead of the pack, and may just be uncatchable this season. No doubt about it, Gainesville is shaping up to be a pivotal contest in the 2015 GBC Tour. Stay tuned, this is going to be good!

THE BBQ TIMES

SEPTEMBER 2015

Slick, Shannon and Bubba Latimer won the Ribs category Locals Jason & Katie Barkwell were proud to keep the ﬁrst place Pork trophy at home this year with Squealz on for Bub-ba-Q. Wheelz.

Hot Wachulasʼ Matt Barber continued his winning streak in Kennesaw with a BBQ fanatics who made it all the way to the backyard section were rewarded by this ﬁne collection of 1st place in Brisket. vintage Weber kettles displayed by Backyard Division champions the BBQ Historical Society.

Pigs & Peaches is one of the most popular KCBS/GBC One of the many attractions was an events in the state, attracting appearance by the Oscar Mayer thousands of visitors every Weinermobile which Rick Goldstein year to Kennesawʼs Adams found irresistible. Park.

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PAGE 18

THE BBQ TIMES

CALIFORNIA BBQ ASSOCIATION For more information, visit the California BBQ Association website at www.CBBQA.com Sept. 19, 2015: Smoke on the River 2015, Sacramento, CA. Oct. 3, 2015: Dana Point 2015, Dana Point, CA. Oct. 3, 2015: Hot Q’s & Cold Brews BBQ Championship, Oroville, CA. Oct. 31, 2015: Sparta Q 2015, San Jose, CA. CENTRAL TEXAS BARBECUE ASSOCIATION For more information, visit the Central Texas Barbecue Association website at www.ctbaBBQ.com. Sept. 18, 2015: Quad Cities Bartlett Cookoff, Barlett, TX. Contact: Norman Lange, 254-527-4461. Sept. 18, 2015: McGregor Founder’s Day Annual Cookoff, McGregor, TX. Contact: Mike Olsen, 254-379-0560 or 254-258-8171. Oct. 9, 2015: Harper Park Cookoff, Harper, TX. Contact: Damon Clar, 830739-1328. Oct. 23, 2015: Quad Cities Temple Jaycees, Temple, TX. Contact: Garrett Ashby, 254-721-1944. Oct. 23, 2015: Kerr County Fair, Unknown, TX. Contact: Chad Parker, 830928-4221. FLORIDA BARBECUE ASSOCIATION For additional info., visit the Florida Barbecue Association website at www.FLBBQ.org Sept. 18-19, 2015: Smokin’ Pig Fest, Lake City, FL. Contact: Wanda Jones, 386-752-8822. Oct. 9-10, 2015: Mulberry Fine Swine at the Pit, Mullberry, FL. Contact: Bonnie Titus, 863-712-0625. Oct. 23-24, 2015: South Florida Pro BBQ Competition, Isle Casino, Pompano Beach, FL. Contact: Connie Davis, 954383-2285. GEORGIA BARBECUE ASSOCIATION For more information, visit the Georgia Barbecue Association website at www.BBQga.com Sept. 25-26, 2015: Doc Holiday BBQ Championship. Contact: Will Doss, 770-228-4699. Oct. 23-24, 2015: Deep Roots Festival BBQ Contest, Milledgeville, GA. Contact: Tommy Cook, 478-737-0923. Website: deeprootsfestival.com. Oct. 30-31, 2015: Johnson Co. Wiggly & Twist, Wrightsville, GA. Contact: Bill Johnson, 678-977-2076.

Calendar of BBQ Events

INTERNATIONAL BARBECUE COOKERS ASSOCIATION For more information, visit the International Barbecue Cookers Association website at www.IBCABBQ.org Sept. 18-19, 2015: First Shot BBQ, Gonzales, TX. Contact: Shirley, 830857-4142. Sept. 18-19, 2015: Yellow Rose Propane BBQ & Concert, Joshua, TX. Contact: Larry, 870-648-8241 or email: contactus@chisholmtrade.com. Sept. 18-19, 2015: Oilﬁeld Trash Blowout, Alice, TX. Contact: Elena, 361-5625148 or email: rackembbq@yahoo. com. Sept. 25-26, 2015: Colorado Cty Fair/ Eddie Orange BBQ, Columbus, TX. Contact: Rhonda, 979-732-2579. Sept. 25-26, 2015: The Steve Mayberry Memorial Cook Off, TX State Championship, Carrollton, TX. Contact: David, 469-744-7939 or email: 99cosmo@gmail.com. Sept. 25-26, 2015: Levelland VFD BBQ, Levelland, TX. Contact: Justin, 806-893-6239 or email: lfdbarbecuecookoff@gmail.com. Sept. 25-26, 2015: 4th Buckin’ for Boobs BBQ, Robstown, TX. Contact: Dawn, 361-450-0158 or email: dawn@adsventuremedia.com. KANSAS CITY BARBECUE SOCIETY For additional info., visit KCBS website at www.kcbs.us Sept. 19-20, 2015: Table Rock Boats & Bones, State Championship, Kimberling City, MO. Contact: Cindy Rains, 417335-923 or 417-527-5388 or email: crains@whiteriver.org. Sept. 19-20, 2015: Que by the Sea, State Championship, Seaside Heights, NJ. Contact: Danielle Gries, 732-8303700 or email: info@exit82.com. Sept. 19-20, 2015: Oinktoberfest, State Championship, Clarence, NY. Contact: Katy Toth, 716-759-8483 or email: katy@ointoberfest.com. Sept. 19-20, 2015: Het BBQ Kampioenschap Van Het Waasland, SintNiklaas. Contact: Guy Heyninck, email: ghey@sjim.be. Sept. 25-26, 2015: Jim Bowie BBQ Throwdown, State Championship, Vidalia, LA. Contact: Ann Westmoreland, 318-336-8223 or email: awestmorelan d@cityofvidalia.com. Sept. 25-26, 2015: Murphysboro Barbecue Cook-off, State Championship, Murphysboro, IL. Contact: Mike Mills, 618684-8902 or email: becky@17bbq. com.

Sept. 25-26, 2015: Butts and Beans BBQ Challenge, State Championship, Newton, NC. Contact: Noel Kay, 828-455-8914 or email: nkay@catawbacountync.gov. Sept. 25-27, 2015: 2nd Ruhrpott BBQ 2015, Herten, NRW. Contact: Tom Hermann, 0049 2365 9732660 or email: contest@palm-bbq.de. Sept. 25-26, 2015: Bama Brew & Que, State Championship, Tuscaloosa, AL. Contact: Brooke Nixon, 205-468-2410 or email: bnixon@rosenharwood. com. Sept. 25-26, 2015: Bikes, Blues & BBQ, State Championship, Fayetteville, AR. Contact: Ron Autry, 479-571-0203 or email: rautry333@gmail.com. Sept. 25-26, 2015: Grillin N Chillin BBQ, State Championship, Owensboro, KY. Contact: Terry Stinnett, 270-929-4177 or email: grillinandchillinbbq@gmail. com. Sept. 25-26, 2015: Sam’s Club National BBQ Tour (Regional), Midwest City, OK. Contact: KCBS Ofﬁce, 800-963-5227. Sept. 25-26, 2015: Burg Fest BBQ Contest, State Championship, Warrensburg, MO. Contact: Mark Reynolds, 660-7472552 or email: theburgfest@gmail. com. Sept. 25-26, 2015: Shawnee Great Grillers State Championship, State Championship, Shawnee, KS. Contact: Tonya Lecuru, 913-742-6402 or email: tlecuru@cityofshawnee.org. Sept. 25-26, 2015: Downtown Jonesboro BBQ Festival, State Championship, Jonesboro, AR. Contact: Jack Turner, 870-926-6611 or email: jackaturner0@gmail.com. Sept. 25-26, 2015: Heiferz-Hogz-HenzSmoke Out 500, Delmar, DE. Contact: Sandy Fulton, 410-726-1881 or email: sandyfulton720@gmail.com. MEMPHIS BARBECUE NETWORK For additional info., visit the Memphis Barbecue Network website at www.mbnBBQ.com Sept. 24-26, 2015: The Great Ruleville Roast, Ruleville, MS. Contact: Elise Jenkins, 662-719-1675 or email: elise@mspolicesupply.com. Judges’ Contact: Pam Maxwell, 662-497-2575 or email: prmaxwell@yahoo.com. Sept. 25-26, 2015: Murphysboro BBQ Cook-Off, Murphysboro, IL. Contact: Mike Mills, 618-684-8922 or 618-5998000 or email: becky@17bbq.com. Oct. 2-3, 2015: Grill in the Ville BBQ Competition, Jacksonville, AR. Contact: Laura Walker, 501-982-4316 or email: lwalker@cityofjacksonville.net. Oct. 2-3, 2015: Arlington BBQ

Fallfest, Arlington, TN. Contact: Paige Eavenson, 901-488-7822 or email: teams@arlingtonbbq.com. Judge’s Contact: Angie Donnelly, 901-417-0359 or email: judges@arlingtonbbq.com. MINNESOTA BBQ SOCIETY For more information, visit the Minnesota BBQ Society website at www.mnBBQsociety.com Sept. 18-19, 2015: Smokin’ Gobbler Cook-Off, Worthington, MN. Website: www.smokingobbler.com. Sept. 19, 2015: Smoke on the Range BBQ Rib Cook-Off, Deerwood, MN. Sept. 19, 2015: Smoke N’ Wright Fireman Fundraiser, St. Michael, MN. Email: smokenwright@midwestrubs. com. Website: www.mnbbqsociety.com/ images/2015bbqflierSmokeNWright. pdf. Sept. 26, 2015: Scheels ND BBQ Championship, Scheels Home & Hardware, Fargo, ND. Website: www.ndbbq.com. SOUTH CAROLINA BARBEQUE ASSOCIATION For additional info., visit the South Carolina BBQ Association website at www.scbarbeque.com. September 11-12, 2015 Butts & Blue Grass BBQ Festival Clover, SC 29710 Contact: Lisa Thornburg, (704) 214-2892 buttsandbluegrassBBQfestival@yahoo.com September 25-26, 2015 Lakewood Camping Resort The Griller’s Cup Surfside, SC 29575 Contact: Claude McSwain 843-447-7383 conferences@lakewoodcampground.com September 25-26, 2015 Mauldin BBQ Cook-Off Mauldin, SC 29662 Contact: Mary Jane Parks (864) 335-4864 mparks@mauldinrecreation.com George Patrick McLeer (864) 335-4862 gpmcleer@mauldinculturalcenter.org October 9-10, 2015 Chesterﬁeld County Q-Cup Cheraw State Park, Cheraw, SC Contact: Donna Johnson 843-287-1748 dmj29584@gmail.com October 23-24, 2015 2015 Trojan Cook-Off Anderson University Athletic Campus Anderson, SC Contact: Bradley Orr 864231-2102 borr@andersonuniversity.edu November 06-07, 2015 Pig on the Ridge Ridgeway, SC Contact: Tom Connor 803-730-2293 http://www.pigontheridge.org ROCKY MOUNTAIN BBQ SOCIETY For additional info., visit the Rocky Mountain BBQ Society website at www.rmBBQa.com

SEPTEMBER 2015

TEXAS GULF COAST BBQ COOKERS ASSOCIATION For additional info., visit the Texas Gulf Coast BBQ Cookers Association website at www.tgcbca.org Sept. 11-12, 2015: EMCFA Bar-B-Que 30th Annual Cook Off, Porter, TX. Contact: David Rogers, 713-822-4060. Sept. 18-19, 2015: 7th Annual ShertzFest Bar-B-Q Cookoff, Schertz, TX. Sept. 25-26, 2015: San Antonio Stock Show & Rodeo BBQ CookOff, Freeman Coliseum AT&T Center Grounds, San Antonio, TX. PACIFIC NORTH WEST BARBECUE ASSOCIATION For additional info., visit the Paciﬁc North West Barbecue Association website at www.PNWBA.com Sept. 11-12, 2015: Uniquely Union, Union, SC. Contact: David Owens, 864-426-2174. Website: www.uniquelyunion.com. Sept. 11-12, 2015: BBQ By Shrine Lake, Summerville, SC. Contact: Kevin Merrit, 843-224-9111 or email: merritk76@aol.com. Website: www. dorchestershrineclub.com. Sept. 18-19, 2015: Berkeley County BBQ Cook Off, Moncks Corner, SC. SOUTHERN BARBECUE NETWORK For more information, visit the Southern Barbecue Network website at www.sBBQn.com. Sept. 18-19, 2015: Berkeley County BBQ Cook Off, Moncks Corner, SC. Oct. 2-3, 2015: Jamil Shriners BBQ Cook-Off, Columbia, SC. Contact: Stuart J. Smith, 803-348-0580. Oct. 16-17, 2015: Thanksgiving Pit Master Cook Off, Clayton, NC. Contact: John Cole, 919-934-3551 or email: john@c3church.com. STEAK COOKOFF ASSOCIATION For more information, visit the SCA website at www. steakcookoffs. com. Sept. 5, 2015: Bedford Blues & BBQ Festival Steak Cookoff, Bedford, TX Friday, Sept. 9th First Florida Sanctioned Steak Cookoff Event in conjunction with Jay Robertson’s 7th Annual COFB Butts and Brisket competition on Saturday, the 10th of October. There will be a judges class from noon to 2 PM, the cooks meeting will be at 5 PM with the turnins at 8 PM. These times, at present, are tentative. The event is on the SCA website event calendar and more information will be available soon.

PAGE 19

THE BBQ TIMES

SEPTEMBER 2015

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PAGE 20

THE BBQ TIMES

SEPTEMBER 2015

Festival of Discovery BBQ & Blues • Greenwood, South Carolina • July 9-11, 2015 Photo Credit - Laura Brown Photography

Contest Director Laura Ackerman with L to R - Jamie Steele, Jeff Elser, Jim Elser who won First Place Ribs for team Sweet Smoke Q out of Winter Haven, Florida. ABOVE: Contest Director Laura Ackerman with Shannon, Bubba and Slick Latimer who won Grand Champion for their team Bu-B-Ba Q out of Woodstock, Georgia. Check out their Bu-B-Ba Q Restaurant if you are in the area. LEFT: Contest Director Laura Ackerman with Chris and Kathy Fulmer of Ultimate Tailgaters BBQ who won Reserve Champion from Aiken, South Carolina.

16th Annual Don’t Miss out! Mark your calendar NOW!

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OVERALL: 1. BUB-BA-Q 697.0856 2. ULTIMATE TAILGATERS BBQ 696.5600 3. MR.GOODTIME’S BBQ CLUB 693.0972 4. CHECKERED PIG 688.4916 5. SAUCED! BBQ TEAM 684.4800 6. TWO OLD MEN AND A GRILL 682.7544 7. HOT WACHULA’S 681.0628 8. 3 EYZ BBQ 679.8856 9. BAREKNUCKLES BBQ 679.3256 10. DEEP SOUTH BBQ 678.2516 11. SMOKING BUTT HEADS 678.2168 12. WICKED QUE 675.8860 13. WAYLON’S WICKEDLY GOOD Q 675.8856 14. THE SMOKEHOUSE BANDITS!!! 675.8628 15. NO NAME BBQ (FL) 674.8116 16. ELITE BBQ SMOKERS 670.8116 17. BIG DICK’S BBQ 670.2172 18. UNCLE KENNY’S BBQ 670.1600 19. SWEET SMOKE Q FLORIDA 669.6000 20. MIDNIGHT BURN 669.5312 21. BACKYARD BRO’S 668.5028 22. SMOKE THIS 667.9428 23. J & B’S BBQ 667.8516 24. DIVINE SMOKE 667.2680 25. WHO CARES BBQ 666.1600 26. WAY 2 QUE 666.1144 27. DIRTY OL’ BUTT SLAPPERS 665.5656 28. BIG RED’S BARBECUE 665.5544 29. SMOKIN SKULLIES 664.9828 30. COUNTY LINE QUE 664.3884 31. ROLLIN’ SMOKE COMPETITION QUE 663.8744 32. SWINE AND SHINE BBQ 663.2800 33. SMOKIN GRINGOS 661.5312 34. TOO BAD YOU’RE MY COUSIN 661.0628 35. THE SMOKEHOUSE MAFIA 660.9712

Contest Director Laura Ackerman with Bob Roberts who won 1st Place Chicken for Two Old Men and a Grill out of Bessemen City, North Carolina.

LEFT: Contest Director Laura Ackerman with Donald Cook who won First Place Brisket for Who Cares BBQ out of Burnsville, North Carolina. 36. MUTTLEY CREW BBQ 659.7940 37. RIVERSIDE SMOKE 659.3488 38. SMOKIN’ SUWANEE SWEETMEATS 658.1828 39. SUE E PIGG 657.6000 40. BALD HAWG BBQ 656.4684 41. BUBBAJACK’S 656.4344 42. THE GIGGLIN’ PIG BBQ 655.2800 43. NARD’S BACKYARD BBQ 655.2568 44. SOME-R SWINE 654.7316 45. BACKWOODS BBQ 654.1028 46. BLOWIN’ SMOKE LLC 653.5200 47. JB’S SMOKESHACK 651.8168 48. K & D SMOKERS 651.2912 49. PICKIN’ PORKERS 649.5888 50. BRITTON’S BBQ 647.9200

PAGE 21

THE BBQ TIMES

SEPTEMBER 2015

43rd Annual World’s Oldest BBQ Cooking Contest Covington, Tennessee • June 6, 2015 WHOLE HOG 1st Place – VICTORY LANE BBQ 2nd Place – PARTY Q

SHOULDER 1st Place – VICTORY LANE BBQ 2nd Place – RED HOT SMOKERS 3rd Place – HIGH LIFE ON THE HOG 4th Place – PARADISE PORKERS

RIBS 1st Place – RED HOT SMOKERS 2nd Place – VICTORY LANE BBQ 3rd Place – HIGH LIFE ON THE HOG 4th Place – 901Q

LANIER

Heath Riles, Blaine Riles, Tracy Beaver of Victory Lane BBQ who won Grand Champion in Covington, Tennessee June 6, 2015.

3947 HOUSTON AVE MACON, GA 478-788-1900

891 GRAY HWY MACON, GA 478-743-5866

From Page 10

1/3/3 ﬁnishes, but stumbled with a 15th place in Brisket that caused them to slip to Reserve. But what about Hot Wachula’s? As the results were read off, it became increasingly clear that Matt Barber was not having his typical weekend. Other than a nice second place Pork call, the judges hammered him with a 29/36/2/26 ranking for a middle of the pack 26th place overall. It had happened – the mighty Casey had struck out! There was no joy in Wachulaville that night. But wait! The story doesn’t end there... Wachula’s is now tied with Moyers for ﬁrst place in the GBC with 840 points

each. There are still five events left in the Tour for 2015, and it won’t be hard for Matt to improve on that 26th place finish. Certainly the upcoming double contest at the Smoke-n-Thunder Barbeque Classic will be a crucial opportunity for Moyers to retake the lead, as reports are that none of the other front-runners will be competing there. Don’t forget to check the GBC Rankings at www.GeorgiaBBQChampionship. com frequently to see who is gaining and who’s losing ground. It’s been an exciting season of Georgia BBQ in 2015, and we’re expecting some real fireworks at the late season events!

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

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PAGE 22

THE BBQ TIMES

SEPTEMBER 2015

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

Memphis in May 2015 Boars Night Out

RIGHT: Serial Grillers First Place Ribs Memphis in May

Southern Hoggers Memphis in May Submitted by Norm Lachapelle (Jimmy Korn)

Submitted by Dave Smith

ABOVE: SlapJo Mama BBQ Team walks the stage at Memphis in May.

Following the Southeast Region Pigfest, the FBA Representatives, Lorne Brumm, Kevin French and Charles Golden, who worked the contest went out to a local restaurant to eat. While there, they encountered US Representative Gwen Graham. She and the Reps entered into a conversation where Lorne was able to promote the Florida BBQ Association and the Pigfest contest to the Congress Woman. Lorne, who is noted for being a great ambassador for the FBA and BBQ in general, gave the Congresswoman a business card. Congresswoman Graham followed the meeting up with a thank you note to Lorne and later with a handwritten letter thanking Lorne for promoting “the best BBQ in the world - Florida BBQ.” Submitted by Steve Brumm

McDanielʼs Pit Stop BBQ Team Team Members:Justin McDaniel (Pitmaster), Russell McDaniel, Rick McDaniel, Ben McDaniel, Michael McDaniel Submitted By Justin McDaniel

3 Taxi Guys competed at Memphis in May 2015. Submitted by Rick Hewatt

Post Texas Smokin in the Park 2nd GC on 2nd cook on the sleek Stumpʼs Smoker, Putz Butts Bbq Team. Submitted by Mark Bateman Hobbs, NM

Here are a few pics of Bone to Bark BBQ from Hagerstown, MD at the recent Samʼs Club National BBQ Tour stop in Harrisburg, PA. We had a 4th in chicken, 7th in ribs, 9th in pork and 12th in brisket for an 8th overall. Didnʼt make the top 6, but was happy with our results nonetheless! Submitted by Todd Spickler Pitmaster

PAGE 23

THE BBQ TIMES

SEPTEMBER 2015

The BBQ Times Classiﬁeds CHECK IT OUT:

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

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

GEORGIA Bubba Grills T3 Steam Location: Hazlehurst, Georgia

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

Memphis Pro Smoker Location: Grovetown, Georgia

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

FLORIDA Lang 60 Deluxe

Location: Fort Myers, Florida

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

MICHIGAN

Jedmaster rotisserie Model R26354W

email for pictures and more information. Contact Travis Johnson Phone: 402.910.6371 Price: $ 6,500.00

WISCONSIN

Location: Grand Blanc, Michigan

Louisiana Super Hog

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

Location: Markesan, Wisconsin

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

NEW YORK Southern Pride xlr 1400 Location: Brooklyn, New York

Southern Pride xlr1400 Gas/wood hybrid with electric rotisserie. Good working condition, strictly indoor use to date. Contact Ryan Byrd Phone: 6365799850 Price: $ 10,000.00

NEBRASKA Traeger Commercial CDM200

Moultrie, GA

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

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I have a Traeger CDM200 commercial grill for sale. All the electronic components are new. All three motors are newer, new hot rods and cups, and it is in good condition. It has 50sq ft of cook space. I’ve done 150 racks of ribs on it at once. The grill grates are in good condition. Please call or

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www.ButcherBBQ.com

PAGE 24

THE BBQ TIMES

SEPTEMBER 2015

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