BQ Times July 2012 by Kristen Berryhill

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

www.bqtimes.com

Jack s New South Wins First Grand

Volume 3 • Number 9

’

July 2012

PHOTO BY AUDREY EVANS Jackʼs New South set the crowd wild after winning their ﬁrst Grand Championship at the Plains Pig Pickinʼ event June 30, 2012 in Plains, Georgia after recording a perfect score of 600 on their ﬁnal ribs. Pictured above are Left to Right: Harry Faircloth (GBA President), Jim Sewell (GBA Representative), Kyle Brooks, President Jimmy Carter, Michael Mixon (Pitmaster, Jackʼs New South), Mrs. Rosalynn Carter, and Andy Speight.

Table of Contents

Calendar of Events ...................2, 19

Harry Faircloth.................................5 Recipes..........................................13

Bloomin’ BBQ- KCBS.......................3

Gary Lanton.....................................6 Be A Buddy Not Bully....................16

Carl Williams..................................4 Plain’ Pig Pickin’.............................9

Bubba Grills Cooking School.........17

Dana Hillis......................................5

Classiﬁeds.....................................18

Cocoa Villiage - FBA.....................14

Visit us online at www.bqtimes.com for the latest BBQ information

Page 2

The BBQ Times

Calendar of Events

Alabama Barbecue Association

July 21, 2012 Cookin’ on The Coosa Wetumpka, Alabama Backyard Division www.eccﬁnfo.org Contact Burton Ward at 334-2646223 burton.ward@cacﬁnfo.org August 3 & 4, 2012 Locust Grove Baptist Church 3rd Annual Shadetree BBQ Cook-Off New Market, Alabama, at 171 County Lake Road Contact Rick Swinea at r.swinea@yahoo.com Call 256-714-5404 www.LocustGrove.com August 18th, 2012 Stokin’ the Fire Birmingham, Al Backyard Division Contact Joy Hullet at jhullet@slossfurnances.com Call 205-324-1911 www.slossfurnances.com September 14 & 15, 2012 18th Annual Riverfest Decatur, Alabama Pro & BackYard Division Contact Ken Hess at hessken@hotmail.com Call 813-431-9928 www.DecaturJaycees.com

Georgia Barbeque Association September 7-8, 2012 ComSouth Hambone Jam GBA State Championships Ft Valley, GA Kathie (478) 825-5986 September 14-15, 2012 Sumner Egg Festival BBQ Bash 107 Walnut Street Sumner, GA Amy Gray (229) 319-5750 Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds 1025 S Hill Street Grifﬁn, GA

Sept 28-29, 2012 Levee Fest 794 Cherry Street Macon, GA 31201 DeeAnn (478) 751-7270

August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL Visit www.ﬂbbq.org for more info.

Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest 304 Milledgeville Road Gordon, GA 31031 Josh Youmans (478) 628.1114

September 7-9, 2012 Jacks Old South Cooking School Unadilla, GA Visit Myron Mixon’s website for details. September 14-15, 2012 Smokin’ Pig Fest Lake City, FL Wanda Jones 438 SW State Road 247 Lake City, FL 32056 (386)-867-3169

October 12-13, 2012 Hog Jam The Lodge at Copperhead thelodgeatcopperhead.com 171 Copperhead Parkway Blairsville, GA Michelle (706) 835-7433 Oct. 19 – 20, 2012 6th Annual Tennille BBQ Blast Downtown Tennille, GA Downtown Development Authority (478) 552-7875 Oct 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce www.hawkinsvilleharvestfest.com Downtown Hawkinsville Bob Johnson P. O. Box 120 – 42 Lumpkin St. Hawkinsville, Georgia 31036 (478) 230-6953 bob@hawkinsvilleharvestfest.com

Florida Barbeque Association July 27-28, 2012 Smokin On The Suwannee BBQ Festival Live Oak, FL Damon Wooley 13944 48th Street Live Oak, FL 32060 (386)-590-6038 August 18-19, 2012 Big Papa’s Country Kitchen Competition Cooking School Naples, FL Email lighthousepointe@hotmail. com August 25, 2012 BBQ Contest and Beneﬁt Fund Raiser Titusville, FL Glenda A. Brown (321)-403-1609

September 22, 2012 Smokin’ on the Bay Bayfront Naples, FL Bonnie Roberts (239)-443-8810 September 28-29, 2012 Grant Bar-B-Que Fest Grant, FL Cheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909 (321)-794-9393 October 6, 2012 Butts and Brisket Competition Fernandina Beach, FL Jay Robertson (904) 277-7350 x 2013

Memphis Barbecue Network

July 2012

Contact: Brian Hamilton Phone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com

Sep 7 - Sep 8, 2012 Fire and Feast BBQ Festival Yazoo City Fairgrounds 203 Hugh McGraw Drive (Airport Road) Yazoo City, MS Contact: Tonja Ray-Smith Email: tonja.smith@yazoo.org Sep 13 - Sep 15, 2012 Smokin Aces BBQ Chamionship Harrah’s Tunica 13615 Old HWY 61 N Tunica Resorts, MS Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484 Sep 20 - Sep 22, 2012 Murphysboro Barbecue Cook Off 214 N 17th Street Murphysboro, IL Mike Mills Phone: 618-684-8902 Oct 4 - Oct 6, 2012 40th Annual World’s Oldest Bar-B-Que Cooking Contest Covington, TN Contact: Sandra McCalla & Linda Wilson Phone: 901-476-6879 or 901-652-0555 Email: lwilson@covingtones.com Oct 12 - Oct 13, 2012 Cleveland, MS State Championship Mississippi Delta State Barbecue Contest/Cleveland Octoberfest Contact: Elise Jenkins Phone: 662-756-2011 or 662-756-4936 Email: elisejenkins@bellsouth.net

Jul 20 - Jul 21, 2012 Smoke on the Mountain State BBQ Contest Galax, VA State Championship Contact: Judy Brannock October 12-13. 2012 Phone: 276-236-2184 or 276-236-6903 Email: info@twincountychamber.com Time Warner Cable BBQ and Blues Contact: Adrienne Frank Phone: 704-332-9594 or 704-564-2568 Jul 27 - Jul 28, 2012 Email: afrank@charlottecentercity.org 100 Community Park Rd Dyersburg, TN BBQ-Fest Cooking Contact: Natalie Patterson Oct 12 - Oct 13, 2012 Phone: 731-288-7076 or 731-589-3670 Butler Fest Email: natalie@burksb.com Butler, AL Contact: Mayor Ben Smith Phone: 205-459-3795 Aug 23 - Aug 25, 2012 Email: mayorbensmith@live.com Music City Festival & BBQ Championship 100 1st Avenue S Nashville, TN

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Check it Out! I’m detachable each month! Calendar of Events Continued on Page 19 Post it in your Cook Trailer or Ofﬁce!

July 2012

The BBQ Times

Bloomin’ BBQ & Bluegrass

May 18-19, 2012 • Sevierville, Tennessee Grand Champion: The Smokehouse Maﬁa Reserve Champion: Swiggin’ Pig

Overall: 1. The Smokehouse Mafia 683.4282 11. Late Night Whiskey Smoke 2. Swiggin’ Pig 680.5716 12. Wood N Pig Smokers 3. The Smoke House Bandits 679.9996 13. My Brother & Foo Foo 4. Pack-A-Smokes 679.4282 14. Que’n Stew’n & Brew’n 5. Pit Bulls Up In Smoke 679.4280 15. Lotta Bull BBQ 6. Ash Kickers BBQ 673.1428 16. Blue Chip BBQ 7. Governor’s BBQ 672.0002 17. Bronze Star BBQ 8. Wild Bunch Butt Burners 670.8568 18. Rocky Top Barbecue 9. Adam’s Rib 670.2854 19. House of Hickory 10. Warren Co. Pork Choppers 669.1422 20. Smoke on This Chicken: Pork: 1. Pack-A-Smokes 175.4286 1. The Smokehouse Mafia 2. Que’n Stew’n & Brew’n 174.8570 2. Pit Bulls Up In Smoke 3. Bronze Star BBQ 173.1428 3. Governor’s BBQ 4. Pits & Ash 172.5716 4. Lotta Bull BBQ 5. Cookin’ Possums 172.5714 5. Blindog’s Outlaw BBQ Gan 6. Lotta Bull BBQ 172.5714 6. Big On the Pig 7. Critter Cookers 172.5714 7. Soggy Bottom Smokers 8. The Smoke House Bandits 172.0000 8. Wood N Pig Smokers 9. Wild Bunch Butt Burners 171.4286 9. Smoky Mountain Smokers 10. Bean Bandits 170.8572 10. Smoke on This Ribs: Brisket: 1. Pack-A-Smokes 175.4286 1. Pit Bulls Up In Smoke 2. Que’n Stew’n & Brew’n 174.8570 2. Adam’s Rib 3. Bronze Star BBQ 173.1428 3. Ash Kickers BBQ 4. Pits & Ash 172.5716 4. Governor’s BBQ 5. Cookin’ Possums 172.5714 5. Bub-Ba-Q 6. Lotta Bull BBQ 172.5714 6. The Smoke House Bandits 7. Critter Cookers 172.5714 7. Pack-A-Smokes 8. The Smoke House Bandits 172.0000 8. The Smokehouse Mafia 9. Wild Bunch Butt Burners 171.4286 9. Smoke on This 10. Bean Bandits 170.8572 10. Swiggin’ Pig

667.4282 666.2852 665.7142 665.1426 665.1426 663.9992 662.8570 662.8566 661.7134 661.1424 174.2856 174.2856 173.1430 172.5714 171.9998 171.9998 170.8572 170.2856 168.5714 168.5712 179.4286 178.8572 176.5714 174.8572 171.9998 171.9998 170.2856 168.5714 168.5712 168.0002

Page 3

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Page 4

July 2012

The BBQ Times

Spending Time Cooking with Big D’s Firehouse AKA My Dad

Audrey Evans

Publisher & Editor aevans@sunmulti.com I haven’t quite ﬁgured it out yet, but I’m on the trail! The BBQ World is on the move folks! It’s picking up year-by-year and getting bigger and bigger. I know in the past my summer has not been near as crazy as this one has been. The greatest thing about it, is that each month it seems to be getting better and better. Now, I’m not quite sure if that is because I am continuing to get older, maybe a little wiser as the years come but I can tell you I am having a BLAST doing so! You wouldn’t think that anything could really top going to Memphis in May; but, then again, you might not be a daddy’s girl like me! I have to admit, the last few weeks (the Month of June) have truly topped the list in the last couple of years for doing things with my daddy. It is funny when I look back that everything I

have done since high school is usually involving my father as well. We have tons in common. Over the years we have made many fatherdaughter trips and they have been from one extreme to the other. Fathers Day is in June and I’m not sure if that is ironic or just the way things fell. I started off by going to Fernandina Beach, Florida for the GBA Goin Coastal Contest. Now let me explain this trip was the ﬁrst of many years that my entire family actually shared one hotel room for more than one night. It was myself, my dad & Julie along with my 13year-old brother. Dad and Julie were there to cook, I was there for the paper and my brother, well he had no choice in the matter and it was a free weekend at the beach. Dad and Julie have spent a lot of time over the last few months trying to “get-it-together” on the circuit. They have done very well at some and not so well at others, that’s part of the game right? Well, they knew something wasn’t “just” right and they were repeatedly cooking night after night. That weekend I ended up somewhat “helping”, more or less on the ancillaries, which is my type of thing and prepping some of the meat. On Saturday, as I made my way around to talk to everyone, I got to talking to Lonnie Smith of Bubba

Grills. Lonnie has always been a supporter of The BBQ Times since day one and someone I am very happy to call a friend. Lonnie was in the midst of planning his most recent cook school, which came up while we were discussing his ad and the fact that I am one of the most clueless people when it comes to BBQ. Lonnie suggested that I come take the class, do a story and get some photos and the idea hit me, this is the weekend after Fathers Day. What better idea than for Dad and I to go to the class together, spend some quality time together and learn more about BBQ. There isn’t one if you want my answer. We ﬁnished up Fernandina and I had to let dad in on my Father’s Day “Surprise” rather quickly, so he didn’t make plans or sign up for another cook-off. As I mentioned, he was very determined. Fathers Day for our family was spent by the cook-trailer cooking ribs, butts and pork loin and luckily enough we had the pool next to us as well. It sure has been hot out! The following weekend arrived, Dad and I were north bound on I75 Friday at 5 wondering what we were going to learn, how the class was going to be done, were we actually going to be able to work with everything on our own? We have a lot of conversations when we are riding, we are too much alike

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and we could ride for hours talking about nothing, we have done it! Because of my daddy, I have been through Frank Hawley’s Drag Racing School, The Fire Academy, and now BBQ Cook School. We had a great time once again, learning together and spending time together. It is time that I will always remember and treasure with him. If you are more curious on Bubba Grills’ cook school there is an article in this issue for you to read. Now, the following weekend, June 30, the hottest weekend of the summer we loaded up the trailer and we headed out to the Plains Pig Pickin’ in Plains, Georgia. Dad, Julie and I were all determined at this point and they let me have the pleasure of cooking with them from start to ﬁnish. We arrived early and got things

started. Everything seemed to be going right, our meat was going like we wanted and our boxes were coming together nicely. There was just one thing we were waiting on when Saturday afternoon came around. Would we make finals? How good were our products? Pork Loin came and went, then Pulled Pork, we were sitting out side the trailer relaxing hoping for a top ten at the end when the golf cart pulled up. My first reaction, “Are you guys lost?” They played it off for a minute but they couldn’t hold it for long. WE HAD MADE RIB FINALS! This was when the going got strong. We had to go through our ribs and find the perfect ones to go in the final box to try and pull a first or second place. All we knew was that we were in the top

3. As we finished the box, I was very happy. I felt that everything had come together and I really couldn’t tell you a difference in our two boxes. We can do this! It came time for awards and the moment of truth, and it was down to Big D’s Firehouse Smokers and Jack’s New South. Which one of us had the best? Well, Jack’s New South pulled out a perfect 600 in their finals box throwing them into first place and we came in Second with 598.2 I don’t think I could ask for any better from our team, we had all worked together and worked so hard for that moment. I was so happy to be apart of our team that day, so Thank You Dad and Julie! I have had a wonderful month with my dad! Until next month, Ya’ll keep rubbin those butts!

ﬁnd a good meat market butcher. When I approached Gary and explained to him what I was looking for in speciﬁc name brands, type products and the amount of meat I would be purchasing, He stated: Man, just tell me what you want and how you want me to cut it for you. I’m not advertising for Piggly Wiggly here just letting you know that I am very pleased with the service that I have received from them for the past four years. A

good butcher is hard to ﬁnd, but ﬁnding a good butcher who is willing to provide you with competition quality meat makes the difference in winning or losing a contest. Doing all the fancy prepping, injecting, rubbing and having a big high dollar smoker is “worthless” in my opinion unless you have quality meat. Here are a few examples of why it is so valuable to having a good butcher.

Finding the Right Butcher

Carl Williams

“Que-Talk with Smokinwilly” smokinwillysquealers@gmail.com

Here in this month’s article I want to introduce you to my butcher and discuss with you why they are so valuable to any competition team. They are not one of your secret ingredients; however, they are your “Secret Weapon” when it comes to deciding on the type and cut of meat you purchase for competition. Gary Williams (My butcher brother) is the meat market manager at the Piggly Wiggly store in Adel, Georgia where I purchase all my competition meat. I realize not everyone can

See Meat Butcher Page 13

July 2012

Page 5

The BBQ Times

A Message from Your President

Taking A look into the 2012-2013 GBA Season

Harry Faircloth President GA BBQ Association

WOW, what a year for the Georgia Barbecue Association. We have been to new venues, we have made many new friends, we have had some really great contest this year, and some of the trophies----what can I say, really new and imaginative, there have be several that everybody wanted even judges. This year has been quite an adventure. I want to thank all of the contest organizers, the cook teams,

the judges, the contest Reps, our Ofﬁcers and our Board of Directors who has helped us make this organization the very BEST barbecue organization around this part of the country. •••• What is ahead for our 2012---2013 cook year? I will just bet you it will be even better, wanna bet? We already have new contest scheduled in places we have never been, we have some successful contest signed up again and we are in talks with some more exciting places to BBQ around this part of the country. We have a head-tohead cook-off with “history per Mr. Myron Mixon” and “soon-to-be history per Mr. Michael Mixon”, what a coup, and it promises to be a blow out. If you want to be part of this event then you should NOT miss the contest in Hawkinsville Ga. October 26th and 27th. •••• On behalf of your elected Ofﬁcers I want to say thank

you for all the support and encouragement you have given us this past year. We have had some high points together and we have stumped our toe once or twice but thanks to all of the members of the GBA we are going stronger than ever. This organization was founded on friendships and by golly we are still the friendliest bunch of folks I have ever seen. That’s not so say that every once in a while we might have had a question or two concerning an an event but we have been a mature bunch and resolved most issues that came up satisfactorily. •••• Our new year starts in Ft Valley Georgia September 7th & 8th. This is our State Championship and cook teams earn double points so cookers head to Ft Valley Ga. And get a jump on the season. We will also announce our Team-of-the Year and present those awards for this past cook season. There might even be some more

surprises there so cookers, judges and everybody else “come on down”. •••• Keep a watch on our website, bbqga.com for more breaking news as it happens. I want to thank Jim Sewell for the great job he has down with our site this year. We also have our GBA merchandise available at all of our contest now and the “web-store” will be on-line any day so keep a watch out for that also. •••• I would like to say a special Thanks to President and Mrs Carter for the gracious hand over in Plains Ga. They made all of us feel right at home in spite of the heat. They are really big bbq fans and Mrs. Carter is a “vinegar-base” sauce person. It was our pleasure to feed them some loin, pulled pork and ribs, of course by the very best “Qrs” around that’s right THE GEORGIA BARBECUE ASSOCIATION cooks are the VERY

2012 - A HOT YEAR SO FAR

Dana Hillis

President FL BBQ Association Several teams have went on hot streaks so far this year and it has been a lot of fun to watch. Team unknown had a streak where they looked like they could not be beat. Big Papas got hot and did very well and we are hoping it is not over yet. Blitzkrieg has been near the top all year. Git R Smoked won the ﬁrst contest of the year then cooled off a bit but now

is as hot as he has ever been. Budmeister has cooked well anywhere he has shown up. B and T could win everytime they show up. Swamp Boys has his new cookers ﬁgured out and could go on a big winning streak. Wooley Bully has had more perfect scores and grands. Jady Hill and the Florida Boys could be the team to beat the rest of the year. But I don’t think anyone is going to be harder to beat the rest of the year then Matt with Hot Wachulas. Matt has been on a streak where he scores more points each contest and is coming off his ﬁrst Grand of the year at a tough contest in Cocoa Beach. I have been asked on many occasions just what is a Hot Wachula. I asked Matt and he did not have an exact answer and really was not sure how he came up with the name so I decided to do a little research to help him out. Wachula is a little town in south central Florida that

covers about 2.5 square miles. Matt is not from Wachula so that is not why he named his team Hot Wachulas. Passion Play is a religious live performance of the life of Noah and Jesus Christ in Wachula every March and April but Matt said his religious beliefs are not where he came up with

his name. Wachula is also the home of the infamous baby swap in the 70’s where two babies were switched at birth – but neither one was Matt and he was not related to them. Wachula is also the cucumber capitol of the world. Matt does not use cucumbers in any of his competition recipes. In some old

BEST cookers out there. If you don’t believe it just ask President and Mrs. Carter. I am sure everyone was pleased to get their pictures made with the Carter’s as they presented the “signed” trophies to the winners. •••• I hope all of you have a wonderful summer. Whether you go on vacation or stay at home and “ﬁne-tune” those cooking skills for the next year. I would like to see all of you out there next year cooking with us and as always there is room for any of our new friends that want to start cooking. •••• Be on the look-out next month about an exciting new cooking division that I will announce in August. Until then, remember “It’s All About The Taste” in The Georgia Barbecue Association. •••• All of you cookers DO NOT forget that the winner of the Com South Hambo-

ne Jam in Ft Valley, Sept. 7th & 8th will also qualify for World Food Championships to be held in Las Vegas on Nov. 1-4, 2012. This will be the highest-stakes food competition in the world. The $300,000 battle to crown champions in multiple categories and then determine the World Food Champion at the Final Table. The sport of competition food has grown into a multimillion-dollar industry and barbecue festivals and thousands of other food competitions that take place annually have grabbed the attention and imagination of millions of fans. The competition will be hosted by TV’s “Man vs. Food“ star Mr. Adam Richman. Just one more reason to come cook with the Georgia Barbecue Association. Remember It’s All About The Taste”.

American Indian folklore a wachula was a large ﬁrebreathing bird which would come in handy as a team mascot – some help to start ﬁres or heat up some food. A Hot Wachula is actually a great cook team that could win any contest he cooks at. Matt is a good friend of mine and is always enjoyable to hang with at a contest. If you are thinking

about bottling BBQ sauce this is your guy. I wonder what a ﬂaming cucumber would look like as a logo? We have a lot of great contests coming up including Smokin on the Suwannee which could have 100 teams! You don’t want to miss this one. Great entertainment and a beautiful place for a contest. See you There!

Page 6

July 2012

The BBQ Times

Do timelines play an important factor in BBQ?

Gary Lanton “BBQ 101” glanton@charter.net Hello Everyone! I trust that everyone is having a great summer and enjoying the slowdown in the competition season. This month

I will be talking about timelines and things to do that will help prevent mistakes. I am in the process of putting some of these ideas into practice. One of the most important things is to have everything that you need at your competition. To achieve this it is vital to have a pre-competition checklist. If not, you will inevitably forget something that you need. On that list needs to have spices, knives, sauces, injections,etc. Anything that you will need put it on the list! It is not a bad idea to sit down and plan out your cook and make a timeline. At home, in a relaxed environment it is the best time to do this. You are free

of the stress and distractions of a competition there. I have recently created a timeline for chicken and ribs that I will not deviate from. It has really improved my scoring in these two categories and taken some of the Saturday morning stress out. It’s best to work on each category at separate times so you can give it the attention that it needs. All I have to do is look at my timeline and know exactly what needs to be done. To develop your own time line, grab some paper and start with the ﬁrst turn in and work backwards in 15 or 30 min increments. Write down everything then edit it to a usable form. Remember that if your basic time line is

based on 8 pound butts and you get 10 pounders, you need to adjust your times. Also equally as important is not to have anything that you don’t need. What I mean by that is don’t bring every rub you have to the contest. I am still working on this lesson. I have found that by having too much variety, it can cause me to second guess what my game plan for the contest is. So instead of resisting the temptation to “tweak”, I won’t bring things that will not be used. Most of the time, you will be able to get a plastic bin and keep all spices and necessary items in one spot. I’m willing to bet that if you ask any of the top cooks in

the country what they do to be successful, 1. Being consistent and do the same cook every time. - Anthony Robbins wrote “It’s not what we do once in a while that shapes our lives. It’s what we do consistently.” 2. K.I.S.S. Keep It Simple Stupid! It’s too easy to over complicate the cooking process. Would you rather have a 25 step process that you have to do every time, or a short and sweet process to achieve the same results. - Charles Mingus “Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that’s creativity.” Enjoy the process. Don’t

be in a hurry. Relax, plan ahead, take your time, have the necessary ingredients available before beginning. That may look like going to the store the day before cooking and buying everything. It may also look like seasoning the meat Friday night and placing it covered in the refrigerator or cooler for marinating or just applying a dry rub. Having enough charcoal to complete the task is also important. This keeps the franticness from overwhelming the process. Most importantly, enjoy not only the process - which is the most important part - but also the results.

Kansas City Barbeque Society Sam’s Club National BBQ Tour June 1-2, 2012 • Marietta, Georgia

Grand Champion: Que’n, Stew’n & Brew’n Reserve Champion: Curly Tails

Overall: 1. Que’n, Stew’n & Brew’n 682.2860 11. Deep South BBQ 2. Curly Tails 682.2856 12. Smokin’ Swine BBQ Crew 3. Mrs. T’s BBQ 678.8572 13. Gas Passers 4. The Pit Crew 677.1426 14. Kudzu BBQ 5. Bub-Ba-Q 673.1430 15. Pit Bulls Up in Smoke 6. Nada Lotta Q 672.5710 16. Major Q 7. Smokin’ Butt Crew 670.2854 17. Hogz Gone Wild GA 8. Wicked Que 667.9996 18. MDT Smokers 9. Southern Thunder BBQ 667.4280 19. Jiggy Piggy 10. Q-Hutta 665.1422 20. Adam’s Rib Chicken: Pork: 1. Smokin’ Butt Crew 176.5714 1. Curly Tails 2. Deep South BBQ 173.7142 2. The Pit Crew 3. Major Q 173.1428 3. Smokin’ Swine BBQ Crew 4. Bub-Ba-Q 172.5716 4. Pit Bulls Up in Smoke 5. Jiggy Piggy 171.9998 5. Q-Hutta 6. Southern Thunder BBQ 170.8572 6. Que’n, Stew’n & Brew’n 7. Gas Passers 170.8572 7. Kudzu BBQ 8. Curly Tails 169.7142 8. Adam’s Rib 9. Bad Boys Done Good BBQ 169.7142 9. Mrs. T’s BBQ 10. Nada Lotta Q 169.7142 10. Deep South BBQ Ribs: 1. Que’n, Stew’n & Brew’n 2. Q-Hutta 3. Deep South BBQ 4. Hogz Gone Wild GA 5. Mrs. T’s BBQ 6. Bub-Ba-Q 7. Curly Tails 8. Kudzu BBQ 9. Southern Thunder BBQ 10. MDT Smokers

174.8574 171.9998 171.4284 170.8572 169.7144 169.1428 167.4284 167.4284 166.8568 166.2858

Brisket: 1. Que’n, Stew’n & Brew’n 2. Smokin’ Butt Crew 3. Wicked Que 4. Mrs. T’s BBQ 5. Curly Tails 6. Nada Lotta Q 7. The Pit Crew 8. Gas Passers 9. Bub-Ba-Q 10. Major Q

Lincolnton Hog Happenin’

June 1-2, 2012 • Lincolnton, North Carolina Grand Champion: Checkered Pig Reserve Champion: Sauced! BBQ

173.1430 171.4286 169.7140 168.5712 168.5712 168.0000 167.9998 167.4286 166.8570 166.2856

1. Checkered Pig 2. Sauced! BBQ 3. Buttrub.com 4. The Blue Bloods 5. The Smokehouse Maﬁa 6. Big E BBQ 7. Bite Me BBQ 8. Smoke This 9. Up in Smoke 10. Bayou Poker Smokers Chicken: 1. Checkered Pig 2. Sauced! BBQ 3. Big E BBQ 4. The Smokehouse Maﬁa 5. Two Ole Men & A Grill 6. Bite Me BBQ 7. Up in Smoke 8. The Blue Bloods 9. Texas Rib Rangers 10. Bubba’s Backyard BBQ

Overall: 692.0000 11. Pork County Barbeque 688.5714 12. Two Ole Men & A Grill 677.1426 13. Pop Pop’s Chicken & Pig 675.9994 14. Rocks Money Pit BBQ 671.4286 15. Northbrook Pig Skinners 670.8572 16. Bubba’s Backyard BBQ 668.5716 17. St. Louis Pit-Que 668.5706 18. Carolina BBQ Co. 666.2856 19. Screamin’ Nite Hog BBQ 665.7146 20. Big Mo From AHO Pork: 178.8572 1. Up in Smoke 176.5714 2. Checkered Pig 173.1430 3. Sauced! BBQ 171.4286 4. The Smokehouse Maﬁa 170.8570 5. Bite Me BBQ 170.2856 6. Pork County Barbeque 169.7144 7. Northbrook Pig Skinners 169.1428 8. Smoke This 169.1428 9. The Blue Bloods 169.1428 10. Jr. & Phils Smokin’ Butt

178.8572 174.2856 173.7142 173.1428 172.0000 171.4284 170.8572 169.7140 167.4286 166.8572

Ribs: 1. Bayou Poker Smokers 2. Big E BBQ 3. Sauced! BBQ 4. Carolina BBQ Co. 5. Checkered Pig 6. Pork County Barbeque 7. Buttrub.com 8. The Blue Bloods 9. Northbrook Pig Skinners 10. Pyro Pigs

174.8572 172.0002 170.8572 170.2856 169.7142 169.1428 169.1426 168.5712 168.0000 165.7142

663.4280 660.5706 659.4284 658.8564 658.2852 657.7142 657.7142 649.1428 647.4282 641.7144

Brisket: 1. Buttrub.com 2. Pork County Barbeque 3. Screamin’ Nite Hog BBQ 4. Pop Pop’s Chicken & Pig 5. Smoke This 6. Checkered Pig 7. The Blue Bloods 8. Bite Me BBQ 9. Two Ole Men & A Grill 10. St. Louis Pit-Que

665.1424 665.1422 660.5714 658.8566 655.4286 654.8566 654.2854 653.7140 653.7134 650.8566 177.7144 174.8572 173.7144 172.5714 172.0002 170.2856 169.7142 169.7140 169.7140 169.7140 173.1430 173.1428 173.1426 170.8572 170.8570 168.5714 168.5714 168.0000 167.9998 167.4284

July 2012

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The BBQ Times

July 2012

Kansas City Barbeque Society The Desoto Shrine Club 4th Annual 2012 BBQ Cookoff

June 15-16, 2012 • Hernando, Mississippi Grand Champion: South Pork Reserve Champion: Bayou Boogie BBQ

Overall: 1. South Pork 695.4282 2. Bayou Boogie BBQ 691.9998 3. Bar-B-Q 101 685.1426 4. Kinney’s Kountry Kookers 682.2854 5. River City Rub 681.1422 6. Swiggin’ Pig 679.9994 7. Southern Smoked Swine 679.9994 8. Shotgun House Smokers 677.7142 9. Killer Hog 671.9996 10. Two Little Pigs 671.4282 11. Butts A’Blaze BBQ 670.8568 12. Cuz’s Custom Cooking 669.1420 13. K&K Kookers 668.0000 14. Fire Dancer BBQ 667.9994 15. CMP Smokers 665.7144 16. Boars Night Out 665.7136 17. 2 Fat Drunks 658.8568 18. Security Smokers 656.5712 19. Pork Illustrated 653.1424 20. Hotty Totty BBQ Crew 650.2856 Left: Scott and Suzanne Burton, Team South Pork out of Madison, Alabama win Grand Champion in Hernando, Mississippi. They turned in second place chicken, fourth place brisket, seventh place pork and eighth place ribs. Bar-B-Q 101 celebrates after getting a perfect score of 180 on their Chicken entry in Hernando, Mississippi June 16, 2012. PHOTOS BY JIMMY WAGNER

Chicken: 1. Bar-B-Q 101 - 180.0000 2. South Pork - 177.7142 3. Kinney’s Kountry Kookers - 176.0000 4. Southern Smoked Swine - 175.4284 5. K&K Kookers - 174.8572 6. Swiggin’ Pig - 174.2856 7. Butts A’Blaze BBQ - 174.2856 8. Shotgun House Smokers - 173.1428 9. Tin Roof BBQ - 173.1428 10. River City Rub - 171.9998

Pork: 1. Boars Night Out - 178.2858 2. Shotgun House Smokers - 178.2858 3. Cuz’s Custom Cooking - 176.5714 4. Bayou Boogie BBQ - 176.5714 5. Chief Smokers - 176.0000 6. CMP Smokers - 173.7142 7. South Pork - 173.7142 8. 2 Fat Drunks - 173.1428 9. Two Little Pigs - 173.1428 10. Big Ed’s M.S.U. BBQ - 170.8570

Ribs: 1. Southern Smoked Swine - 174.8572 2. Bluff City Bulldogs - 174.2858 3. Killer Hog - 173.1430 4. Bayou Boogie BBQ - 173.1428 5. Fire Dancer BBQ - 172.0002 6. Swingin’ Pigs - 170.2856 7. Pork Illustrated - 169.1430 8. South Pork - 168.5714 9. Barbecoa Conquistadores - 167.4286 10. CMP Smokers - 167.4286

Brisket: 1. High on the Hog - 177.7142 2. Hotty Totty BBQ Crew - 175.4286 3. Bayou Boogie BBQ - 175.4286 4. South Pork - 175.4284 5. Killer Hog - 174.2856 6. Kinney’s Kountry Kookers - 174.2856 7. River City Rub - 173.7142 8. Bar-B-Q 101 - 173.1428 9. Fire Dancer BBQ - 170.8568 10. Swiggin’ Pig - 169.7142

July 2012

Page 9

The BBQ Times

2012 Plains Pig Pickin’•Plains, Georgia •G.B.A. BY JIM SEWELL

The heat index reached record levels at the Plains Pig Pickin’ 2012, but that didn’t seem to bother Micheal Mixon, Kyle Brooks and Andy Speight of Jack’s New South. They recorded a perfect score of 600 in the Ribs Finals to claim their ﬁrst Grand Championship. Holy Smokers placed third in Ribs, 7th in Pulled Pork and 9th Pork Loin to take the Reserve Grand Championship. Before the awards ceremony began, GBA President Harry Faircloth and GBA Secretary Pam Nelms presented President & Mrs. Jimmy Carter with personalized GBA aprons and made them honorary members of the Georgia Barbecue Association. The former President and First Lady then handed out the awards for the contest. All the trophies were autographed by President Carter. The ﬁrst category of the contest was Pork Loin.

D.W.’s Kountry Cookers claimed the first place trophy. Jack’s New South took second place with Rasmow’s BBQ, in his first GBA finals, taking third. Bubba Grills claimed fourth place in Pork Loin and SmokinWilly’s Squealers took fifth place by just 0.4 of a point over Sauced Hogs Smokeshack. Cook’s Portable Smokehouse also made finals in the GBA for the first time and missed a perfect score in Pulled Pork by 0.3 of a point to take first place in the category. Butt Rubb’N BBQ, cooking in his first competition ever, captured second place. Sauced Hogs Smokeshack, D.W.’s Kountry Cookers and Smokey Tales rounded out the top five. It was the perfect 600 score that gave Jack’s New South the first place call in Ribs. Big D’s Firehouse Smokers claimed the second place award. Holy Smokers received the third place call. Bubba Grills finished fourth and Bethel Smokers edged

out Legal Smoke by 0.4 for ﬁfth place. The GBA thanks Ruth Sanders, Ellen Harris and

Sept 14-15; Slow Ride BBQ Contest in Grifﬁn on Sept 21-22; Levee Fest in Macon on Sept 28-29; Fall Line

BBQ Contest in Gordon on Hawkinsville Harvest Fest Oct 5-6; Hog Jam in Blairs- Pigs & Produce on Oct 26ville on Oct 12-13; Tennille 27. BBQ Blast on Oct 19-20 and

Plains Better Hometown for their hospitality and organizing a great contest. The association will take the rest of the summer off and kick off the 20122013 competition year with the GBA State Championships at the Comsouth Hambone Jam in Fort Valley, GA on September 7-8. Fall will be a busy time in the GBA. Following Fort Valley will be the Egg Festi- Team Holy Smokers father and son duo Don and Daniel Lowery won Reserve Champion at val BBQ Bash the 2012 Plains Pig Pickin. Pictured here left to right: Alan Scott, President Jimmy Carter, Mrs. PHOTOS BY AUDREY EVANS in Sumner on Rosalynn Carter, Daniel Lowery and Don Lowery.

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Page 10

July 2012

The BBQ Times

DWʼs Kountry Cookers

Big Dʼs Firehouse Smokers

Pork Loin: 1.Dw’s Kountry Cookers 2.Jack’s New South 3.Rasmow’s Bbq 4.Bubba Grills 5.Smokin Willie Squealer’s 6.Sauced Hog Smoke Shack 7.Smarr Cooking Crew 8.Legal Smoke 9.Holy Smokers Bbq 10.Cook’s Portable Smokehouse

Cookʼs Portable Smokehouse

Butts Rubbʼn BBQ

Pulled Pork: 1.Cook’s Portable Smokehouse 2.Butts Rubb’n Bbq 3.Sauced Hog Smoke Shack 4.Dw’s Kountry Cookers 5.Smokey Tales 6.Bethal Smokers 7.Holy Smokers Bbq 8.Legal Smoke 9.Bubba Grills 10.Sunset Smokers Ribs: 1.Jack’s New South 2.Big D’s Firehouse Smokers 3.Holy Smokers Bbq 4.Bubba Grills 5.Bethal Smokers 6.Legal Smoke 7.Smarr Cooking Crew 8.Aunt Mary’s Bbq 9.Drive By Smokers 10.Sauced Hog Smoke Shack

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Page 11

The BBQ Times

Rasmos始s BBQ

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Page 12

July 2012

The BBQ Times

Legal Smoke Smarr Cooking Crew

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July 2012

The BBQ Times rib bone. Also, on the topside of the slab he removes approximately 1/2 inch of meat and bone to allow for a straight top as you see in the For the most part it is in the next picture. I have them cut middle of the slab. However, this way which will give you I have found that the most an even meat pull back when ﬂavorful, tender and moist cooked, also they present rib meat will be towards the well in your turn in box. loin end of the slab. Even if This last picture is my I am satisﬁed with the way kinda rib shown here! Nice my ribs turned out, I always straight 4 to 41/2 inch cut let our team do a “taste test” with great marvel throughout to decide which ones we use the slab. There are several in our turn in box. advantages for having your What you see in this pic- butcher cut your spare ribs ture is Gary cutting a spare like this. First, he has a band rib the way I prefer my ribs saw, which many of you to be cut for competition. won’t have. Second, if your He is cutting what I call a cooking St. Louis style ribs, “prime” St. Louis style cut. why pay for meat your not He is removing the chine going to use in the contest. bone (Brisket) through the If I purchased the complete center of the knuckle that spare (Two or sometimes 3 separates the chine from the to a pack) it would cost $27 to $32.00 dollars a pack or even more. My cost on the St. Louis cuts here are between $6 and $8.00 each. Also, think about it, most of your prep has been

Finding the Right Butcher Carl Williams Continued from Page 4

Pictured here are just a few of the Swift Premium pork butts that Gary pulled out for me to choose from. There were 18 in all from which I selected 6. What I am looking for in a competition pork butt is one that weighs between 10 and 12 pounds and has lots of marvel with very little “Globs” of fat deposits, dark blood veins and a thin fat cap. The reason for selecting a thin fat cap is because I remove most of the fat cap anyways to allow for better rub penetration into the meat. As you notice, Gary has removed the carovac from the butts so I could get a total 360 view,

which is another reason for having a good butcher. As you can also see in this picture, make sure you always select your pork butt with a nice large “moneyman” with lots of marvel. Since you are looking for tenderness and ﬂavor in a competition a pork butt, selecting a moneyman like in this picture is very important. Selecting quality ribs is a must in competition barbecue. Shown here are Swift Premium pork ribs. 18 packs (3 cases) were opened for me to choose 8 slabs. When choosing your ribs always look for slabs, which have medium to large bones that are straight. I focus on that part of the slab that I will be using to build my turn in box.

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done for you. So as you can see why it is so important to ﬁnd you a butcher if you don’t have one that will provide you with this type service. These are just two examples, but you can use the information I have shown above and apply it when selecting your other categories except for chicken. Chicken is a breed sitting on a roost all of it’s own. I will cover it in an-

Page 13 other article in greater detail. My preference in meat selection is all natural Swift Premium, Excel, Smithﬁeld, IBP and Sanderson and Son. Yours may be different, but these have all worked well for us and are reasonably priced. •••• If you have any speciﬁc topics you would like for me to address or feedback, please email me at smokin willysquealers@gmail.com or carlwms5943@gmail. com .If you are a new team just getting started in procompetition and need help, please email me and I will be happy to work with you. Remember! For all your barbecue news and information go to www.bqtimes.com the best barbecue newspaper in South Georgia!!! •••• Cue~Tip of the month: Remember, it’s not all about rubbing and injecting your meat, unless you have the right meat! Your “Meat Butcher” can make the difference between walking or sitting back watching another team walk. Gary Williams does make a difference for us...Thank you brother!

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The BBQ Times

Page 14

July 2012

Historic Cocoa Village’s BBQ & Blues Cocoa, Florida • Florida BBQ Association • June 8-9, 2012

Grand Champion: Hot Wachulaʼs

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All Racked Up - Perfect Score Brisket

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Ribs: 1.Swamp Boys 2.Sweet Smoke Q 3.ET’s BBQ 4.Hot Wachula’s 5.Getta Grip BBQ 6.All Racked Up 7.Blitzkrieg BBQ 8.Hogs Gone Wild BBQ 9.Git-R-Smoked 10.Pigture Perfect BBQ

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Page 15

The BBQ Times

Sweet Treats from the Georgia Barbecue Association Compiled and Submitted by Harry Faircloth

CHOCO-ZUCHINI CAKE 4 Cups shredded zucchini 3 eggs 2 cups sugar 1/4/ cup cooking oil 1⁄2 cup apple sauce 2 tsp vanilla extract 2 cups all purpose ﬂours 2/3 cup unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 1⁄2 tsp baking powder 3⁄4 cup chocolate pieces

Nutmeg & Vanilla To Taste 1 1⁄2 Cups Chopped Nuts

Cream the butter and sugar till creamy. Add eggs and beat until light. Add ﬂavoring then ﬂour and baking powder, one cup at a time then add nuts. Shape into rolls on waxed paper, about 3 rools, roll and place in the refrigerator overnight. Slice thin (about 1/8 inch thick) and place on greased cookie sheet. Bake at 325 degrees until light brown- take from pan and immediately and allow to cool.

Submitted by Tina Saville Roberts who said her Mama Preheat oven 350 de- had these ready and warm when grees. Spray 9X 13 pan she got home from school in the with non stick spray. In afternoon, a priceless memory... a large bowl stir together zucchini, eggs, sugar, oil, applesauce, vanilla. Add RED VELVET ﬂour, cocoa powder, bak- CHEESECAKE CAKE ing soda, salt, baking powder and chocolate piec- Yield 12-14 servings es. Bake for 35 minutes. Prep Time: 1 hour + cool-

ing and chill times Submitted by Dan Surles and we all know he sho does know how CHEESECAKE: to cook!!!!! 2 (8ounce) packages cream cheese at room temp 2/3 cup granulated white ICE BOX COOKIES sugar Pinch of salt 2 large eggs 1/3 cup sour cream 1 Cup Butter 1/3 cup heavy whipping 1 Cup Brown Sugar cream 1 Cup White Sugar 1 tsp vanilla extract 2 Eggs 3/ 1⁄2 Cups Flour 2 Teaspoons Baking Powder RED VELVET CAKE: 2 1⁄2 cups all purpose ﬂour Pinch Of Salt

1 1⁄2 cups granulated white sugar 3 Tbls unsweetened cocoa powder (not Dutch process) 1 1⁄2 tsp baking soda 1 tsp salt 2 large eggs at room temp 1 1⁄2 cups vegetable or canola oil 1 cup buttermilk 1⁄4 cup (two 1 ounce bottles) red food coloring 2 tsp vanilla extract 2 tsp white vinegar CREAM CHEESE FROSTING: 1 1⁄2 cups powdered sugar sifted lightly to remove any lumps Two (8 oz) packages cream cheese at room temp 1⁄2 cup unsalted butter at room temp T Tbls vanilla extract

DIRECTIONS: 1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower rack in the oven. Place a kettle of water on the stove to boil. Spray a 9 inch spring form pan with nonstick spray and line the bottom with a round of parchment parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a larger bowl, use an electric mixer to mix the cream cheese – blend until it is nice an smooth and creamy. Mix in the sugar and salt and blend for 2

A Meal From DennyMike’s Fried Chicken and Zuchinni

CHICK MAGNET FRIED CHICKEN INGREDIENTS 6-8 Boneless Chicken Thighs, Skin On 2 Cups Flour 2 Cups of Milk (or enough to soak chicken) 4 Tbsp. DennyMike’s Chick Magnet Rub 1 tsp. Salt

HOW TO PREPARE Combine flour, Chick Magnet, and salt and pepper in a bowl. Add chicken to the milk in another bowl and let soak for 15 minutes. Remove one thigh at a time and coat in the flour mixture, then in the milk and back again in the flour, reserve and repeat

with the other chicken. Preheat a cast iron frying skillet with enough oil to submerge the chicken halfway. Fry until golden brown and cooked through turning only once.

minutes, scraping down the sided of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre heated over. Carefully pour the hot water from your kettle into the roastin pan (it will fill the pan surrounding the cheesecake) Pour enough water so that there is about an inch of water coming up the foil along the sided of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours or overnite. 2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9 inch round metal baking pans or spray non stick baking spray with flour. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium low speed, beat for 1 minute until blended. Scrape the sides and bottom of the bowl with a

PIXIE DUSTED ZUCCHINI STACKS INGREDIENTS Zucchini Squash Goat Cheese Sesame Seed Oil Bruschetta DennyMike’s Pixie Dust HOW TO PREPARE • Slice zucchini lengthwise into 1/4” sections • Brush both sides of the zucchinin slices with the sesame seed oil • Sprinkle a generous amount of DennyMike’s

rubber spatula. Beat on high for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake for 30 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans and invert cakes onto a rack to cool completely. 3. Prepare the frosting: In large bowl , using an electric mixer on medium high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy ( do not overbeat) 4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer. Take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than the cake , move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the ﬁrst cake layer. Placer the 2nd layer on top of the cheesecake. 5. Frost the Cake: Apply a crumb coat layer to the cake- use a long thin Pixie Dust onto each side • Grill the zucchini slices until tender on one side (do not overcook) • Flip the slices and contnue to cook until slices are tender throughout (do not overcook) • Remove the zucchini from heat • While still hot, spread goat chees over a zucchini slice; sprinkle with DennyMike’s Pixie Dust • Top with another zucchini slice and cover with Bruschetta • Repeat until zucchini

spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting) Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has this layer of frosting all over it, place it into the refrigerator for 30 minutes to set the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired, white chocolate shavings work well. Keep this cake refrigerated. This recipe created and presented by Johnny Young at Plains Pig Pickin Contest and was scrumpdillyious!!!!!!!!!!!! Not airy a crumb was left! Yum From Johnny Young

slices have been used **** NOTE: Bruschetta can be purchased or prepared from tomatoes, garlic, basil, olive oil enhanced with DennyMike’s CowBell Hell

Page 16

July 2012

The BBQ Times

Blue Ridge BBQ Festival • Tyron, NC High on The Hog • Beaufort, South Carolina June 8-9, 2012 • Kansas City Barbeque Society

Overall: 1. Two Old Men and a Grill - 689.1426 11. Sauced! BBQ - 673.1422 2. The Blue Bloods - 682.2856 12.Craggy Mountain Smokers - 672.0000 3. Cool Smoke - 681.7144 13. Serial Griller - 670.2852 4. Pit Bulls Up In Smoke - 681.1428 14. Buttrub.com - 669.7144 5. The Smokehouse Mafia - 679.9998 15. Crow Creek BBQ - 669.7138 6. Redneck Scientific - 675.9994 16. Killer B’s BBQ - 669.7136 7. Flaming Pig - 673.7140 17. Wicked Que - 669.1424 8. Chatham Artillery BBQ - 673.1430 18. Pork County Barbecue - 667.4288 9. General Porktitioners - 673.1428 19. Bald Hawg BBQ - 665.7140 10. Pappy Q - 673.1424 20. Carolina BBQ Co. - 665.7140 Ribs: 1. Redneck Scientific - 180.0000 2. Killer B’s BBQ - 171.9998 3. Kings Cooking - 171.9998 4. Tenacious Q - 171.4286 5. Deadhead Smokers - 171.4286 6. Two Old Men and a Grill - 171.4284 7. Buttrub.com - 170.8572 8. Serial Griller - 169.7144 9. Bald Hawg BBQ - 169.1430 10. Sauced! BBQ - 169.1428

Chicken: 1. The Blue Bloods - 177.1430 2. Fat Back BBQ & Rib Shack - 176.5714 3. Two Old Men and a Grill - 174.8572 4. Redneck Scientiﬁc - 174.2856 5. Cool Smoke - 174.2856 6. Flaming Pig - 173.1428 7. Pit Bulls Up In Smoke - 172.5714 8. Hog Wild Neighbors - 172.5714 9. Wicked Que - 171.9998 10. BS Pitmeisters - 171.4286

Pork: 1. Bubba’s Backyard BBQ - 174.8570 2. Craggy Mountain Smokers - 173.1428 3. The Smokehouse Maﬁa - 173.1428 4. Buttrub.com - 172.5714 5. Sleep Easy & the Midnigh - 172.5714 6. Blindog’s Outlaw BBQ Gan - 172.0000 7. County Line Que - 171.9998 8. Pappy Q - 171.9998 9. Tenacious Q - 171.4286 10. Two Old Men and a Grill - 171.4286

Brisket: 1. Pork County Barbecue - 177.1430 2. Cool Smoke - 176.5714 3. Smoke on This - 174.2856 4. Chatham Artillery BBQ - 173.7144 5. Sue E. Pigg - 173.1430 6. Two Old Men and a Grill - 171.4284 7. The Blue Bloods - 170.8572 8. Quenivorous - 170.8570 9. Rocky Top Smokies - 170.2860 10. Carolina BBQ Co. - 170.2856

Be A Buddy not A Bully BBQ Contest Warner Robins, Georgia • June 16, 2012

This non-sanctioned event was put on in Warner Robins, Georgia by a group known as Reclaiming Ground. Organizer Willie Raines put this event on along side of a day full of festival activities and shows. Reclaiming Ground is an organization that conducts school assemblies by using the feats of strength to inspire students to think positively and act courageously. Willie and his group shoot to help minimize the impact of negative social inﬂuences so students can focus on graduating high school and enroll in higher learning institutions. 5. Ray Scott Outdoors 1. DW’s Kountry Cookers 6. Best Signs 2. Kelvin’s BBQ 7. Big D’s Firehouse 3. 57 Smokehouse 4. Grillin Magic

South Carolina BBQ Association z • June 10, 2012

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Butts: Pimp My Pig LLC Yes, Dear BBQ Phat Guys Bad Mother Smoker S’Lowcountry Q Jackleg BBQ Still Smokin Smokin Stacks BBQ Can’t Quit Smoking Smokin’ Aces

Ribs: Still Smokin Pimp My Pig LLC Can’t Quit Smoking Yes, Dear BBQ Phat Guys Palmetto Smokehouse Jackleg BBQ S’Lowcountry Q Smokin Stacks BBQ Smokin’ Aces

Sweet Hawaiian Mini Burgers

Michael McDearman American Grillmaster Experience Get Fired Up Foods!

1 pound ground beef 1 tablespoon Worcestershire sauce 4 canned pineapple slices, drained 12 Hawaiian sweet or small

whole wheat dinner rolls, split Lettuce Sauce: 1/4 cup barbecue sauce 1/4 cup pineapple preserves 1 tablespoon packed brown sugar Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties. Set aside. Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to

10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.

The Way I See It

Ernie Wright

DW’s Kountry Cookers Inspirational Thoughts

DWʼs Kountry Cookers

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

I remember the old cemetery behind the house where I was born, there were only two graves one an older man and the other a small child, there was a large head stone for the man and a small stone for the child, there were no vaults just two mounds of dirt with shells and broken pieces of pottery an old fruit jars for a ﬂower vase at the head of the grave, an old oak

and a walnut tree shaded the graves, as time passed the trees have died, the rain has washed the mounds of dirt away but the head stones are still there, the fence that was around the grave has long ago rusted away and I wonder if there is any memory of the long forgotten graves, if there is any family left they are too many generations late, I guess that is the way of life here today and gone tomorrow, who is left to remember, the Bible says from dust we came and to dust we shall return, how sad generation after generation, yet who is left to remember? I once knew of a farm where there was a cemetery, well it was in the way of the farming, so the farmers simply took the head stones and moved them to a location not suitable for farming and set them up under some trees. Then cleared

the area and farmed where the graves had been for many years, the families of the deceased had long ago died or had moved away and the graves were forgotten. As a child I was taught to respect the resting place of the dead we did not step on a grave or across it we went around it. How times have changed we have forgotten how to respect the living let alone the dead. It seems we no longer care about the teachings of the bible. We elect people to the highest ofﬁces of the land who does not believe in a supreme being and will use any tactic under the sun to be elected to ofﬁce? What a shame, the day is coming when we will face the judge, will we be found innocent? And be buried in one of those long forgotten graves? That is the way I see it.

July 2012

Page 17

The BBQ Times

The Bubba Grills Cooking School Experience these cook schools and put this story together. I hope I have the opportunity to attend more in the future. I truly learned a lot! I still consider myself a “newbie” to the BBQ circuit and cooking world and this gave me the chance to sit down, participate and learn something. If I attend any othInstructor Lonnie Smith opens the class er classes in telling a little bit about himself and his the future and the instructor smoker. allows maybe Photos and Story by I can give you a little insight Audrey Evans into them as well. Have you ever just gotIf you read my column on ten that itch to compete in Page 4 you already know BBQ? Maybe you already where this story is going. I compete, do you have things had the pleasure of attending that you wonder, “Am I do- Bubba Grills cook school ing this right?” or “I’m try- and taking my father along ing but I’m just not getting for a “Father’s Day Suranywhere?” Well here is prise”. If you aren’t familiar some news for you, don’t get with Bubba Grills, I am godiscouraged!! I would make ing to tell you a little about a safe bet that many folks them. Bubba Grills is a famin the BBQ world, and on ily owned operation, Lonnie and off the circuit have felt Smith and his wife Shannon that way at some point. The don’t just compete in BBQ, good news I told you about, they also sell grills and do a there are cooking schools cook school. They live in the out there for you. Many dif- heart of Georgia in a small ferent people have many town called Haddock, where different ways of teaching; they host the class. Saturday they have different classes morning we arrived bright on different meats, sanction- and early, had some coffee ing bodies and so on. and breakfast and off we This June I had the op- were to getting our stations portunity to attend one of set up and begin prepping meat. Of course I can’t tell you all the secrets of doing this, you wouldn’t have a reason to take the

Jeff Conley samples one of his ribs.

class however, I can tell you that Lonnie goes through a thorough explanation of some of the ingredients he uses, why he uses them and certain techniques one needs to keep in mind while using them. There are group discussions that you might hear questions such as: What type of wood do you use? Why? What type of flavor profile are you going for? What type of sauce do you use? Do you inject? Bubba Grills Cooking School teaches the main categories and is targeted towards the Kansas City Barbeque Society, Florida BBQ Society, and Georgia Barbeque Association. Each class is sized so that it can specifically meet the individual needs of each student and what they are looking to gain from the experience. Each team has their own meats and their own grills throughout the day. You learn the importance of maintaining your fire, keeping temperatures in line, as well as the cooking process of the meats with the help of Lonnie and “the boys”. The class focuses on cooking Shoulders/Butts, Ribs, Brisket, and Chicken. With the small class sizes and size of Lonnie’s cook team and additional instructors you have one on one help at any point you need it, not to mention the poster cards there for you to reference. Earlier I mentioned we ate breakfast, don’t worry, you won’t go hungry around this clan. Lunchtime rolled around and we were served a delicious home-cooked meal with all the fixings, even banana pudding brought in fresh by Lonnie’s mother. After all of everyone’s “products” were ready, everyone gathered back in the tent. We went through each

Michael Levitt and Tanya Toggweiler discuss whether they want to use Brown Sugar in their rub.

piece of meat from each “team” , tried some of them all and learned the difference in what everyone had prepared. Although they were all similar, it didn’t take

long to ﬁgure out how much difference you would have from a very minor change, good or bad. I recommend this class to anyone who is beginning in

BBQ or just wants a back to the basics refresher. If you are interested in taking this class call Lonnie @ 478288-1433 or ﬁnd more details in their ad on Page 7.

Lee Smith and Rick Godfrey demonstrate how to properly inject a pork shoulder or butt as Chris and Ned Coleman and Jeff Conley look on.

Lonnie Smith samples one of the ﬁrst specimens of chicken Saturday afternoon while Chris and Ned Coleman and Randy Griswold anxiously wait.

Lonnie Smith demonstrates to Danny Evans, Jeff Conley and Chris Coleman how he would make a blind pork box for turn-in.

Page 18

July 2012

The BBQ Times

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Interested in advertising or other information call Audrey: 478-218-2333 Or Email: aevans@sunmulti.com

July 2012

The BBQ Times

Calendar of Events

Kansas City Barbeque Society

July 13-14, 2012 SC Festival of Discovery Greenwood, SC STATE CHAMPIONSHIP Contact: Angie Jones Phone: 864-942-8448. uptown@cityofgreenwoodsc.com July 20-21, 2012 8th Annual Wildblue BBQ Burlington, KS STATE CHAMPIONSHIP Contact: Kristy Reeves, kristyr@lyon-coffey.coop Phone: 620-364-5121. info@wildbluebbq. org July 20-21, 2012 Blues, BBQ & Bargains Hays, KS STATE CHAMPIONSHIP Contact: Pam Joy Phone: 785-6214171. fjoy@ruraltel.net July 27-28, 2012 Foothills Country Fair Backyard BBQ Bash Cleveland, TN STATE CHAMPIONSHIP Contact: Louie Alford, PO Box 11, Cleveland, TN 37364 July 27-28, 2012 Ribs and Kids Tuscumbia, MO STATE CHAMPIONSHIP Contact: Gary Shriner Phone: 573-369-3379. secretary410@aol.com July 27-28 2012 Bluemont BBQ Bash & Blackberry Bonanza Bluemont, VA STATE CHAMPIONSHIP Contact: Jaclyn Jenkins Phone: 540-554-2073. jaclyn@greatcountryfarms.com August 3-4. 2012 Dillard Bluegrass & Barbeque Festival (GBC Qualiﬁer) Dillard, GA STATE CHAMPIONSHIP Contact: Jane Tomlin Phone: 706746-2690. bbqjane@windstream. net or Contact: Vicky Ownby Phone: tel:865-397-1414. vsownby@hotmail.com

August 10-11, 2012 Mountain High BBQ Festival & Car Show Franklin, NC STATE CHAMPIONSHIP Contact: Linda Harbuck Phone: 828-524-3161. lindah@franklinchamber.com August 10-11, 2012 Smokin in McMinnville McMinnville, TN STATE CHAMPIONSHIP Contact: Arlie Bragg Phone: 615-758-8749. arlieque@comcast.net August 17-18, 2012 Stand by your Grill Fulton, MS STATE CHAMPIONSHIP Contact: Kim Graham Phone: 662-862-4571. Email: kgraham@itawamba.com August 24-25, 2012 East Central State BBQ Cook-Off Paola, KS STATE CHAMPIONSHIP Contact: Steve McMullin Phone: 913-731-0087. smcmullin@waterone.org August 24-25, 2012 Smokin’ on Oak Bonner Springs, KS STATE CHAMPIONSHIP Contact: Charlene Biles, 129 North Nettleton, Box 403, Bonner Springs, KS 66012 Phone: 913-422-5044. bsedscofc@att.net August 24-25, 2012 Pigs & Peaches BBQ Festival (GBC Qualiﬁer) Kennesaw, GA STATE CHAMPIONSHIP Contact: Laurel Fleming Phone: 770-422-9714. lﬂeming@kennesawga.gov August 24-25, 2012 Music City Festival & BBQ Championship Nashville, TN STATE CHAMPIONSHIP Contact: Frank Platt Phone: 615473-7032. frank@musiccitybbqfes tival.com August 24-25, 2012 Benton County Fair BBQ Contest Ashland, MS STATE CHAMPIONSHIP

Contact: Cathy McMullen Phone: 662-224-6330. cathym@ext.msstate.edu August 24-25, 2012 When Pigs Fly BBQ & Fly In McPherson, KS STATE CHAMPIONSHIP Contact: Jennifer Burch Phone: 620-241-3303. jennifer@mcphersonks.org

August 24-25, 2012 Sooie’t Relief BBQ Beneﬁt Greer, SC STATE CHAMPIONSHIP Contact: Caroline Robertson caroline.robertson@greerrelief.org August 24-25, 2012 Roast N’ Boast Columbus, MS STATE CHAMPIONSHIP Contact: Mike Law Phone: 662549-5054. Fax: 662-328-2312. mikelaw724@gmail.com August 24-25, 2012 Great Southern Tailgate Cook-Off Amelia Island, FL STATE CHAMPIONSHIP Contact: Beth Belcher Phone: 904277-4369. bbelcher@ameliaisland. com

Southern Barbecue Network July 20- 21, 2012 Spruce Pine Bbq Championship & Bluegrass Festival Location: Locust Ave Spruce Pine, NC 28777 Contact: Randy Hembree Phone: 828-385-1125 Aug 31-Sep 1, 2012 Beach Boogie and BBQ 4017 Deville St Myrtle Beach, SC. 29577 Contact: Kenny Craven (843) 971-0131 Sept 7-8, 2012 Uniquely Union Union County Fair Grounds 126 Kirby Street. Union, SC. Contact David “Tubo” Owens @ 864-426-2174 or email: pignsmoke@yahoo.com

WWW.BQTIMES.COM

Page 19

October 5-6. 2012 Gaston Collard and BBQ Festival Gaston, South Carolina Contact: Gaston Town Hall @ 803-796-7725 October 19-20, 2012 Jamil Shriners BBQ Cookoff Columbia, South Carolina Visit www.sbbqn.com for more details.

South Carolina Barbeque Association Aug 4, 2012 SCBA Annual Meeting and Workshops From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street Columbia, SC 29201 Contact: Lake High lhigh1(at)sc.rr.com Aug 10-11, 2012 107.3 Jamz Upstate Family Reunion Bi-Lo BBQ Cookoff Lakeside Park 1500 Piedmont Hwy Piedmont, SC 29673 Contact: Latina Burrell, 864282-1016 or email: Latina. Burrell(at)coxinc.com September 14-15, 2012 South Carolina Tobacco Festival BBQ Lake City, SC Contact: Greg Moore, 843-5980692 or visit: www.lakecitysc.org September 21-22 , 2012 City of Mauldin’s Family Festival and BBQ Throwdown 211 Fowler Road Mauldin, SC 29662 Contact: Julia Monson 864-335-4857 jmonson(at)mauldinrecreation.com September 21-22, 2012 Greenway Barbeque and Bluegrass Ann Springs Close Greenway Fort Mill, SC Contact: Bill Steele, 803-547-1138 billsteele(at)leroysprings.com

Calendar of Events Continued From Page 2

Page 20

July 2012

The BBQ Times

Norfolk Southern 1926 Pullman Passenger Exhibit Car on site Saturday. “A Virtual Freight Train” Part of the Norfolk Southern 40th Anniversary Tour

$3,000

Grand Champion Payout

Winner gets an Invite to the World Food Championship in Las Vegas!

Food Vendors

Uncle Earl & Friends LIVE MUSIC Friday 8-11PM

Model Railroads on Display at Passenger Depot

Children’s Games and Play Area

Trophies by Pirate 50 Artwork

Arts and Crafts Vendors

“Cruise In” with local car enthusiast Saturday AM

For more information call Fort Valley Main Street

The 7th Annual ComSouth Hambone Jam is currently accepting vendor applications, cook-team applications, judges applications and sponsorships. Visit www.comsouthhambonejam.com for applications or call 478-825-5986 if you are interested in sponosorship opportunities.

478-825-5986