Bqtimesjune13

The BBQ Times “Smokin’ off the Press”

WWW.BQTIMES.COM

Volume 4 • Number 8

Killer B’s Takes Hawgin’ on Lanier

Jim & Jan Burg, Killer Bʼs BBQ took home Grand Champion prizes at the KCBS contest Hawginʼ on Lanier May 17, 2013 in Greensboro, Georgia.

June 2013

Government Pork Sweeps Lexington

Government Pork took home Grand Champion Prizes at the Samʼs Club National BBQ Tour contest in Lexington, Kentucky June 15, 2013.

Brenau BBQ host MBN/GBA

Bubba Grills hits in Fernandina

Smokinʼ 42 BBQ out of Tifton, Georgia took home Back to Back Grand Championships after winning Brenau University GBA Contest. Dixie Que headed by Rick Godfrey out of Macon, Georgia won the MBN contest.

Lonnie & Shannon Smith, Bubba Grills took home Grand Champion at the GBA Goinʼ Coastal contest at Fernandina Beach, Florida June 8, 2013.

More Great Stuff Inside: Tavares, FL FBA................................................2 Dana Hillis Column..........................................4 GBA Sweet Treats.............................................5 Moore, OK - OBBQR.......................................6 Springfest MBN..............................................12

Boss Hog KCBS.................................................13 Cornelia Apple Blossom Festival.....................14 Cocoa Village FBA...........................................15 SCBA................................................................17 Classified Page................................................19

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

PAGE 2

THE BBQ TIMES

JUNE 2013

April 26-27, 2013 • Planes, Trains, and Barbeque • Tavares, Florida

Another First - Tie for Grand Champion . . . .

Well, it had to happen eventually - a tie for the Grand Champion at an FBA event. And sure enough, Tavares, FL produced it. Hot Wachula’s and Glenn Bob’s BBQ shared the winnings as the first two teams to tie for 1st Place. Just to complicate matters, there were also two ties in the Pork category - 7th and 9th place. Of course the first question that many of the teams asked, is the barbecue becoming so much alike that tie scores are becoming all too common? One thing’s for certain, it’s getting harder to win these days with so many experienced judges at the tables.

OVERALL: 1 [Tie] Glenn Bob’s BBQ 1 [Tie] Hot Wachula’s 3 Matt Daddy’s BBQ 4 Uncle Kenny’s BBQ 5 Budmeisters 6 L J Smokin 7 Team Unknown 8 Blitzkrieg BBQ 9 Big Papa’s Country Kitchen 10 GB’s BBQ 11 Swamp Boys 12 Sweet Smoke Q 13 Two Crackers Cooking 14 Smokelife BBQ 15 Git R Smoked 16 Divine Swine BBQ Team 17 The Q 18 Florida Boys 19 Habeas Porkus 20 Wolfe Brothers BBQ

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Glenn Bobʼs BBQ - First Place Brisket Grand Champion

Budmeisters - First Place Pork

Blitzkrieg BBQ - First Place Ribs

Hot Wachulaʼs - First Place Chicken Grand Champion

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THE BBQ TIMES

Grand Park at Market Common

M Y RT L E B EACH, S .C. MYRTLE BEACH, S.C. Aug. 3 0 - S e p t . 11,, 22013 013 Aug. 30-Sept.

JUNE 2013

PAGE 3

B arbeque C ompetition Barbeque Competition presented by Omar Shrine Temple

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JUNE 2013

THE BBQ TIMES

BBQ Continues to Grow On Strong

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com BBQ is a very important part of life to a lot of people these days. The sport of cooking competition bbq is getting larger with more contests in more towns then ever. The Destination America channel has bbq competitions on every day. Daryl Mast and his BBQ Superstar program has videos all over the country and live blog talk radio shows on almost every night. I have been writing about bbq for over 6 years in the National BBQ News and Woods N Water magazine has been running a bbq section for over 6 years now.

Audrey Evans has the BBQ Times growing fast and it seems every state now has their own bbq sanctioning body.

The Kansas City Royal gets bigger each year, Troy Black has run an awesome program

with the Sams Club National Championship series, The World Food Championships is in Vegas and who does not want to cook bbq in Vegas – and a bbq team has not completed a very important step if they have not had the privilege to cook the Jack in Lynchburg Tennessee. Ronnie Cates and the Smoke On The Water crew have a contest in Laughlin Nevada that is giving away a brand new truck and $50,000 cash.

Operation BBQ Relief has stepped up and worked their butts off to feed hundreds of thousands of people at disaster sites all over the country.

This is a crew of volunteer bbq teams and cooks that show up where needed to cook and serve food to folks who need help. If you want to donate money to a cause that is worth every penny you give go to operationbbqrelief.org/donate.

This group is incredible.

One of the most difficult tasks in bbq is to try and win the Team Of The Year race in the FBA. You have to cook well and score well at a lot of contests and so far it seems Sweet Smoke Q might be the team to beat this year.

He is the first team to stay in the lead for 2 weeks in a row and has a narrow lead over Hot Wachulas, Big Papas, Team Unknown, Swamp Boys and you cant count out Blitzkrieg. We all have one

thing to say to Jim – you better keep Garrett cooking with you and don’t forget to bring all your mojo every week cause we are all coming after you!

Several of our teams have had their smiling faces on national television recently.

Swamp Boys is a team in competition for the title on Pitmasters and Big Papa had a few seconds of fame on the Pensacola “when pigs fly”episode. The whole Blitzkrieg family starred in the Glades tv show along with several other teams including Two Crackers Cooking, Matt with Hot Wachulas – (I did not know you had a stick burner), The Legend Rooster Roberts and several others. Pay attention to the Wagyu brisket scene.

It was an ad lib from one of the Blitzkrieg boys that told the stars about what a wagyu brisket really is.

If you are a new team hold your head high and cook well. If you can cook well it does not take long to win – see Smokin Flames BBQ at Martin County Fairgrounds.

In just their 4th professional contest they won their first Grand Championship. That after taking 3rd place at Ft Pierce 2 weeks earlier – beginners luck? I don’t think so – this crew can cook.

Live Oak has moved to the Fairgrounds and will be as big and awesome as ever.

The BBQ Times “Smokin’ off the Press”

Editor & Publisher Audrey A. Evans

Audrey Evans Publisher & Editor

aevans@sunmulti.com aevans@bqtimes.com

Published by Double A Evans, LLC DBA The BBQ Times.

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

Damon has made the move to a new venue and power water and all the goodies will be there. There is a new contest in Bainbridge coming up and everyone needs to sign up for the Funcook.

The golf outing was a blast at the funcook last year and the desert contest, the chili contest and the Kids Que are all classics. Get on the FBA website and plan your cooking adventures for the rest of the year and also take a look at the cooking classes available. Everyone have a great summer and see you at a contest soon Bless our troops and I

miss you Pop.

REALLY GOOD BURGERS Enough ground beef for 8 burgers Dales low sodium marinate Big Papas all purpose rub Montreal Steak seasoning Black Pepper Sweet yellow orange and red peppers Vidalia onion Butter Granulated Garlic Mix ground beef in bowl with 6 ounces Dales Marinate. Add 2 tablespoons Big Papa Rub. Season heavily with Montreal sea-

soning. Add black pepper to taste. Mix all and make 8 burger patties. Cut up peppers and onions in big slices and mix in pan with half stick butter and garlic. Put onions and peppers on high heat (directly on coals) and cook till soft and cover with foil – set to indirect heat to steam. Cook burgers on high heat for a minute on each side then move to indirect heat until 145 – to 150 internal temp for medium well.

Add your favorite cheese for cheese burger and cover with onions and peppers and enjoy!

Hey Everyone, If you love sweet potatoes, you will love this recipe. This is one of my favorites.

THE BEST SWEET POTATO CASSEROLE • • •

Sweet potatoes are high in Beta Carotene and vitamins E and C. Sweet potatoes are a good source of fiber when eaten with the skin on.

Sweet potatoes offer other nutrients such as potassium, iron and vitamin B-6

2 1/2 Pounds sweet potatoes (about 3 large), peeled 3 Tablespoons unsalted butter, melted, plus more for preparing pan 2 large eggs 1 Cup heavy cream 2 Tablespoons packed dark brown sugar 1/2 Teaspoon ground cinnamon 1/2 Teaspoon ground ginger Pinch of freshly grated nutmeg Pinch of cayenne to give it a little kick Kosher salt and freshly ground black pepper to taste 1/4 Cup pecans pieces, chopped is best Instructions : 1. Preheat oven to 350°F. Butter an 8-by-8-inch casserole dish and set aside.

2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.

3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.

4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and TK (puffed), about 30 minutes. Serve immediately.

If you want to add a twist and a little BBQ flavor, you can put your sweet potatoes in the smoker. Talk about a great dish for “anything butt”, this is it.

More recipes to come in the next issue of BBQ Times.. I would love to hear some feedback from everyone; also some recipe you would like to see.

Sincerely, David Schakett Grillin’ Magic BBQ david@grillinmagic.com

JUNE 2013

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THE BBQ TIMES

Politics, Team of the Year and a glimpse into 2014

Harry Faircloth President

Georgia BBQ Association hlfcloth@bellsouth.net Howdy folks and warm greetings from The Georgia Barbecue Association.

••• Can you believe our cook season is almost over. With one more contest left over in

Newnan Ga. in July we will finish our 2012-2013 barbecue season with the GBA. What a ride this year, new contest, powerful contest that have been with us for years and look how the prize money has grown. From what I am already hearing even higher purses will be in store for our 2013-2014 cook-year. All I’ve got to say is “bringer on boys” cause the GBA has cook teams that can compete with ANY other association out there! Another thing I hear at every contest is that these fellas from other associations that come and try The GBA say “I sure do like your way of judging and scoring”. We are doing some things right, if it were not so I would have told you.

••• Team-of-the-Year: Who knows? Does Bubba Grills have it in the bag? There are some teams right behind him that are fighting and scratching for every point.

Look what Smokin 42 has done the last couple contest. Sauced Hogs Smoke Shack is also strong in the hunt. Those fellas behind are scratching also look at Bethel Smokers, AnarQue, Smoking A J’s, Jethro’s Cooking Crew, Old Henry’s BBQ, Smokin Grill BBQ are all trying to gain ground in the Top 10 category. I don’t have any idea how the final Top 10 will end but I can tell you this: “everyone is working hard at every contest” and there are some friendly wager’s going on out there

also. One I heard about is three teams have said that the one with the lowest score will have to dress up in dress’s next year for that contest. I know there is a lot of “trash-talk” going on so “Let the best pitmaster win!” Who is gonna be second, third and so on, isn’t this fun for everyone—it’s supposed to be.

••• Our elections are coming up so I urge you to consider all of your candidates and if you have any questions of them, please don’t hesitate to call them and see exactly where they stand on any particular issue. I do urge you to vote because if you don’t you have any reason to complain. ‘nough said about politics.

GBA Sweet Treats SWEET TEA GRANITA

2/3 cup Turbinado sugar 3 cups water 2 black tea bags (good quality tea) Bring sugar and water to a boil and stir until sugar is dissolved.

Add tea bags and steep for 5 minutes.

Cool to room temperature.

Pour liquid into an 8-by-8 inch baking dish(any shallow, freezer proof dish will do); cover with plastic wrap and freeze.

After an hour, run a fork through the mixture to break up any large pieces of ice; return to freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about 2 or 3 times.

Scoop into glasses and serve.

For and Arnold Palmer Variation: (which I like) Reduce water to 2-1/2 cups. Zest two lemons; then half and juice. After steeping the tea bags, add lemon

zest and juice and begin the freezing process.

Note: Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving. This is from Mr Ray Garrison, Chef and GBA Judge FRESH STRAWBERRY COBBLER 4 cups sliced fresh Georgia strawberries 1 teaspoon lemon juice 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 egg beaten 6 tablespoons melted butter 1 tablespoon brown sugar Place strawberries in bottom of an 8X8 inch baking dish and sprinkle with lemon juice.

Combine flour, sugar, baking powder and egg with a fork. This mixture will be dry and crumbly.

Crumble mixture over strawberries and pour butter over the top, sprinkle with

GEORGIA ON MY MIND PIE

Pour peaches in pie shell.

Mix sugar, flour, and add salt together.

Add eggs and sour cream, stirring until all is well blended.

Pour over peaches.

Bake at 350 degrees for 55 minutes, or until golden brown. From: Mr John Ricketson GBA Judge

Guess what? Next year already promises to be even better, so all I’ve got to say to you judges is get ready for some more great “q” and to you cooks “the heat is on” if you like cooking, winning and the $$$ them I suspect you better get your rig in high gear because 2013-2014 promises to be a banner year. We will have a short down-time for everyone to catch their breath but Ft Valley and The Georgia State Championship will be here before you know it.

Their new venue can accommodate at least 100 teams so who is gonna be there, don’t forget you get “DOUBLE” points for this event.

What a ride! I love it.

There an’t nothin’ like bar-

Are you working for God?

brown sugar.

Bake at 350 degrees for 35 minutes or until golden brown and bubbly.

Serve hot with vanilla ice cream. Sho is good! This is from Mrs Stephany Beal, GBA Pitmaster & Judge

3 cups chopped fresh Georgia peaches ( you want them very ripe) Unbaked deep pie shell 1 cup sugar 1/3 cup plain flour 1/8 teaspoon salt 2 eggs, beaten 1⁄2 cup sour cream

••• I really hate to point out any of our contest as being the best so I won’t. I will simply say that the Georgia Barbecue Association has had some of the best contest this year I have ever seen. Laurie and I have been around the bbq scene for over 20 years , been to more contest than I can remember, driven more miles than I dare to remember and had some great “Q”, some ok and some downright awful. But we still enjoy the fellowship, meeting new friends and having a good time at every event we attend. We can’t begin to tell you how much we appreciate your support for these past several years. ThankYou!

Jeff Petkevicius Pitmaster Give it To God yokedup@gmail.com For the Pro BBQ crowd here in the South, the Spring season is winding down and the dog days of summer are upon us. For Give it to God, we’ve competed in 13 contests by the end of June and had a great run so far, Glory to God!. We made our first appearance in the KCBS team of the year standings getting as high as #2 rib... only to awaken the giants of BBQ up North and watch the rankings fall.... But hold on, we’re gearing up for a strong fall season and nothing is settled until Mid De-

cember, so stay tuned.

Caroline and I are reading through the bible in a year.

It’s a wonderful experience to share with you spouse.

We each have the same bible that is broken into daily readings from the old and new testaments as well as psalms and proverbs. We enjoy our ride to work in the morning and sharing what God has been showing us through His word.

For me, somehow... it always ties back into BBQ. Imagine that. This particular passage from John struck me in a way like never before: In the meantime His disciples urged Him, saying, “Rabbi, eat.” But He said to them, “I have food to eat of which you do not know.”

Therefore the disciples said to one another, “Has anyone brought Him [anything] to eat?” Jesus said to them, “My food is to do the will of Him who sent Me, and to finish His work. (Jhn 4:3134 NKJV) Serving God, fulfilling His work on earth, paving a

way for YOU and I to spend eternity in heaven was the “FOOD” that nourished Jesus. It was the protein, the carbs, the energy, the nutrition, the vitamins, the minerals... it was life giving and life sustaining. Think about that. Jesus doing the work of the Father was Life giving, Life sustaining.

Are you working for God? Are you doing what His will is for your life or do you have God in a compartment like a first aid kit?

Is God a tow truck in your life or is He front-and-center in every aspect of living.

Serving God in your own unique ministry is what He is commanding all of us to do. And when we listen, and respond to God’s will, when we strike out to serve Him with all we have, IT IS THE FOOD truly satisfies.

If you’ve never experienced a KCBS perfect 180, God has something better when you surrender all of your life to Him, for His purpose, for His Glory... come join the team... What are you waiting for?

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THE BBQ TIMES

JUNE 2013

BBQ Competitors Are a Special Breed of People

The Almighty God blesses us in so many ways. He promises never to give us more than we can handle in our daily walk with Him. Every year disasters strike the great citizens of the USA. Recently we had family and friends that lost lives and homes in Oklahoma. Firefighters lost their lives while trying to rescue people in Houston, TX. Many citizens in West, TX lost their lives in the fertilizer plant explosion.

Paul Schatte Co-Owner

Head Country Food Products pschatte@headcountry.com

Yet when disaster strikes, the BBQ brethren gather together to help provide nourishment to first responders and victims alike as soon as assistants can be allowed into the ravaged areas. As the media crews begin covering relief efforts you can see smokers in the background fired up and providing meals. The beauty of what we can provide is being mobile, being able to move from location to location. The food we provide is

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hot and nourishing.

When I was recently cooking in Moore, OK I had the opportunity to visit with folks that lost everything.

The resolve of Americans is amazing! In the face of total devastation these people were glad to simply be alive.

They were so appreciative of a good hot meal and a smiling face to sit down with them at the table and talk about whatever was on their minds. Knowing that people took time to come and help them out meant the world to them. The Moore, OK victims, while personally devastated would ask if there were groups that where helping other communities that were hit by tornados.

So while these people had maybe only the clothes on their backs they were thinking of other’s well-being.

If you have a chance, reach out to those around you when disaster strikes.

I am sure hundreds of our fellow competitors have

lent a helping hand in Joplin, Tuscaloosa, at Ground Zero and many other places.

I want to thank the BBQ brethren (Jim KirklandDukes BBQ, Texoma, OK; Kevin Manring- Operation BBQ Relief, Pleasant Hill, MO; Denny Antel - Pork N Things BBQ; Laura Yarber - The Crave factory; Roy Lambden - Trail boss Ranch cooking; MikeChrostowski - Culinary Arts Program Olathe, KS; Lisa Armbruster, Rowdy Born, Kylie Michaels, Philip Levichian, Rex Croan, Tony Bien and many others) for reaching out in the time of need for the people in our great coun-

try!

Something to keep in mind: We would like to help immediately after the disaster strikes. There is a lot of chaos in the initial relief and recovery. Many people want to help at first. Then after a couple of weeks most relief help goes home. There are weeks and months needed to recover. So, even if you are not able to help right away there is still time to help later. Contact the local churches, Chamber of Commerce, etc. and ask where help is still needed.

God bless, and hopefully I’ll see on the BBQ trail soon.

People wait in line to be served in Moore, Oklahoma.

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JUNE 2013

THE BBQ TIMES

The Chefs Love Moore Group takes a moment out of their busy schedules of helping for a photo.

Moore, Oklahoma hospital shown here after the destruction of the storms in Moore during May.

PAGE 7

PAGE 8

THE BBQ TIMES

JUNE 2013

Brenau BBQ Championship • Gainesville, Georgia • May 25-26, 2013

Dixie Que - First Place Shoulder & Ribs Grand Champion MBN

Diamond D - First Place Whole Hog MBN

Sauced Hogs Smoke Shack - First Place Loin GBA

Scott McDaniel Pitmaster of Smokeshack BBQ out of North Augusta, South Carolina gives a final presentation to the Memphis BBQ Network judges.

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JUNE 2013

THE BBQ TIMES

More from the Brenau BBQ Championship

PAGE 9

Forrest Dilmore, Pitmaster of Forrest始s Fine Foods gives an onsite presentation during the MBN Whole Hog Contest.

PAGE 10

THE BBQ TIMES

ATTENTION ALL GBA MEMBERS:

JUNE 2013

DANNY MEADOWS & ED VESELY

would greatly appreciate your support as they run for PRESIDENT AND VICE PRESIDENT of The Georgia Barbecue Association 2013-2015 ELECTION YEAR.

Danny Meadows has been involved in the growth of Georgia Barbecue Association since the First Annual Pigs and Wings Cookoff held in Perry, GA in 2008. He has since served on the Board of Directors while also being a GBA Representative, Judge, Contest Organizer and occasionally wearing the hat as Pitmaster on his cookteam. Before retiring Danny was involved in business and financially management. He now enjoys spending his time traveling and helping the GBA continue the growth it has seen in the past 5 years.

Ed Vesely has been retired for the Past 15 years and has been a member of the Georgia Barbecue Association for the last four years. In this time, Ed has compeleted training to become a Master Certified Judge, and Representative for GBA. Ed has helped develop multiple corporations throughout his career including being the Program Manager for the B1 & B2 Bombers, controlling a $500 Million Budget resulting in his extensive business, management and financial experience. Ed enjoys spending his time traveling, LOVES GBA and is willing to do anything to help GBA move forward in the coming years.

DURING A TENURE OF PRESIDENT & VICE- PRESIDENT, WE PLEDGE TO THE MEMBERS OF GBA: • to continue the growth and expansion of Georgia Barbecue Association.

• to improve communications between all parts of the GBA membership group, including the Board of Directors, Cook Teams, Judges, and Organizers.

• to try our best to bring in coporate sponsorship to help move GBA forward finacially.

• to propose developing a Yearly GBA Banquet to recognize teams, judges, officials and provide a chance for additional fellowship between these great folks we know as members.

Thank you for the consideration and nomination to do this job, - Danny and Ed

Please feel free to contact us with any of your questions or concerns.

Danny Meadows - dangerri@bellsouth.net • Ed Vesely - veselyp@aol.com

DON’T FORGET TO VOTE FOR US! THIS AD PAID FOR BY THE CANDIDATE(S).

JUNE 2013

PAGE 11

THE BBQ TIMES

GBA Goin’ Coastal • Fernandina Beach, Florida • June 7-8, 2013

Tropical Storm Andrea tried to put a damper on GBA Goin’ Coastal in Fernandina Beach, FL, even spawning a tornado that passed near the contest site on Thursday night. Contest organizer Jay Robertson and the City of Fernandina Beach took it all in stride and put on a great contest. Twenty eight teams vied for the GBA’s Florida State Championship. Another 20+ teams were on hand to compete in the Fun Cook and there were numerous vendors and live musical entertainment throughout the day Saturday.

Lonnie & Shannon Smith of Bubba Grills took home the state championship banner and the Grand Champion trophy with the top scoring entry in the Ribs finals.

This was the third Grand Championship of the current contest year for Bubba Grills. Another husband & wife team, Kevin & Kerry Sparks of Lawdawg BBQ, captured the Reserve Grand

Championship by making finals in both Pulled Pork & Ribs along with 11th place in Loin.

The Loin category was extremely competitive. Sauced Hogs Smoke Shack continued their strong showing this season taking first place. Anarque came in second place.

Third place with to Bethel Smokers. Fourth thru seventh places were separated by only 1.4 points. Bubba Grills took the fourth place award followed by Smoke Ring Aficionados in fifth place. Pig in a Pokey and Ninja Pig BBQ finished sixth and seventh respectively.

Also finishing in the money were Fat Redneck BBQ Co. (8th), Two Smokin’ White Boys (9th) and Smokin’ AJs (10th).

Smokin’ AJs Buster Davis topped the field in Pulled Pork with Sauced Hogs Smoke Shack as runner up. Lawdawg BBQ took third place honors. Fourth place went to Just Smoke N

Around with Bubba Grills in fifth place. Bubmeisters edged out Captain Jack’s BBQ Crew for sixth place.

Smolkin’ 42 BBQ finished eighth with Two Smokin’ White Boys and Just Pig Out rounding out the top 10.

Bubba Grills Grand Championship Ribs topped the category. Thomas Henry of Budmeisters came in second place and Lawdawgs BBQ was once again third. There was a tie for fourth place with Two Smokin’ White Boys getting the nod over Munchee’s Smokehouse on the third tiebreaker. Sixth thru tenth place went to (in order) Heavenly Hawgs, Bethel Smokers, Just Pig Out, SWT BBQ & Smokin’ 42 BBQ. The GBA would like to congratulate 14 year old Pitmaster Kason Gray of Wicked Lickin’ BBQ Crew who was cooking in his first competition and got the 3rd place call in the Fun Cook Ribeye Steak Challenge.

Lawdawg BBQ - Reserve Grand Champion

Kayson Gray Wicked Lickinʼ BBQ Crew

Sauced Hogs Smoke Shack

PAGE 12

JUNE 2012

THE BBQ TIMES

Southaven Springfest • Southaven, Mississippi • April 27, 2013 • MBN PHOTOS BY JIMMY WAGNER Grand Champion RED HOT SMOKERS - (Shoulder)

WHOLE HOG 1st Place – VICTORY LANE BBQ 2nd Place – BROWN CHICKEN BROWN COW 3rd Place – WILL-BE-QUE 4th Place – PARTY Q SHOULDER 1st Place – RED HOT SMOKERS 2nd Place – BOARS NIGHT OUT 3rd Place – SERIAL GRILLERS 4th Place – VICTORY LANE BBQ RIBS 1st Place – BOARS NIGHT OUT 2nd Place – RED HOT SMOKERS 3rd Place – PARADISE PORKERS 4th Place – PARTY Q

Red Hot Smokers Grand Champion

KS_BBQTimes_1-8page_July.pdf

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3/21/13

8:42:46 AM

JUNE 2013

THE BBQ TIMES

PAGE 13

Boss Hog Cook - Off • Waynesboro, Georgia • May 10-11, 2013 •KCBS

OVERALL 1. Killer B’s Bbq 689.7140 2. J&j’s Southern Smokers 686.2854 3. Munchee’s Smokehouse 686.2854 4. Holy Smokes Bbq Team 685.1428 5. Bub-ba-q 677.1426 6. Smoking Stacks 674.8570 7. The Smoke House Bandits 673.7136 8. Yes, Dear Bbq 672.5708 9. Midnight Burn 670.2852 10. Wicked Que 668.0000 11. Uncle Kenny’s Bbq 667.4282 12.slowly Butt Smokin 666.2856 13. Waylon’s Wickedly Good Q666.2854 14. Bethel Smokers 662.8570 15. Fire In The Hole Bbq 662.8570 16. 5 O’clock Somewhere 658.8566 17. The Real Smokin Butts Bb 656.5712 18. Bareknuckles Bbq 656.5706 19. Riverside Smoke 655.4286 20. Chatham Artillery Bbq 655.4276

Killer Bʼs Grand Champion

CHICKEN 1. The Smoke House Bandits 177.7144 2. Killer B’s Bbq 177.7142 3. Bub-ba-q 176.5714 4. Wicked Que 175.4286 5. Waylon’s Wickedly Good Q 172.0000 6. Double Deuce Smokin Bbq 171.4286 7. Ultimate Tailgaters Bbq 170.8572 8. Holy Smokes Bbq Team 170.8570 9. Chatham Artillery Bbq 170.2856 10.J&j’s Southern Smokers 169.7144

PORK 1. Uncle Kenny’s Bbq 2. Holy Smokes Bbq Team 3. Munchee’s Smokehouse 4. Butt Naked And Smokin 5. Bethel Smokers 6. Midnight Burn 7. Killer B’s Bbq 8. Smoking Stacks 9. Bub-ba-q 10.5 O’clock Somewhere

PORK RIBS 1. Killer B’s Bbq 2. The Real Smokin Butts Bb 3. Butt Naked And Smokin 4. Bub-ba-q 5. J&j’s Southern Smokers 6. Munchee’s Smokehouse 7. Holy Smokes Bbq Team 8. Smoking Stacks 9. Midnight Burn 10.5 O’clock Somewhere

BRISKET 1. J&j’s Southern Smokers 180.0000 2. Munchee’s Smokehouse 176.5714 3. Yes, Dear Bbq 174.2856 4. Double Deuce Smokin Bbq 174.2856 5. Holy Smokes Bbq Team 172.0000 6. Riverside Smoke 170.8572 7. Killer B’s Bbq 170.8570 8. Waylon’s Wickedly Good Q 170.2858 9. Smoking Stacks 169.7142 10.The Smoke House Bandits 169.1426

170.8572 170.8572 168.5716 168.5714 168.5712 167.9998 166.8572 166.8572 166.8570 166.2856

176.0000 175.4286 172.5714 172.0000 172.0000 171.9998 170.2856 170.2856 168.5716 168.5712

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PAGE 14

JUNE 2013

Cornelia Apple Blossom BBQ Festivals •April 19-20, 2013 • Cornelia, Georgia • KCBS

Bub-Ba-Q Reserve Grand Champion WickedQue Grand Champion

1. Wicked Que 2. Bub-ba-Q 3. Tenacious Q 4. Pig Whisperers 5. Chattahoochee Que 6. Georgia Boys Bbq Team 7. Southern Q Smokers 8. Uncle Chet’s Bbq 9. Deep South Bbq 10.Que’n Stew’n & Brew’n CHICKEN 1. Tenacious Q 2. Pig Whisperers 3. Bub-ba-q 4. The Pig Lebowski 5. Uncle Chet’s Bbq 6. Old Plantation Bbq 7. Kudzu Q 8. Southern Q Smokers 9. Wicked Que 10.Deep South Bbq

OVERALL

696.5716 691.9998 689.7142 688.5712 683.9996 682.8566 682.2852 681.1432 678.2858 678.2850 177.7144 176.5714 175.4284 173.7142 173.1430 172.5714 172.0000 171.9998 170.8570 170.8570

PORK RIBS 1. Georgia Boys Bbq Team 176.5716 2. Chattahoochee Que 176.5714 3. Pine Belt Porkers 174.8572 4. Uncle Chet’s Bbq 173.1430 5. Templar Temptations 173.1426 6. Coles Que 170.8572 7. Tenacious Q 170.2858 8. Smokin’ Suwanee Sweetmea170.2856 9. Wicked Que 169.7144 10.Southern Q Smokers 169.7142

11 .Old Plantation Bbq 677.7140 12 .Kudzu Q 675.9998 13 .The Pig Lebowski 675.4284 14 .Diggin Que-ga 671.9998 15 .Moyers Competition BBQ 670.8570 16 .Superior Smokers 669.7144 17 .Stoked & Smoked Barbecue 669.7140 18 .Smokin’ Suwanee Sweetm 669.1426 19.Bareknuckles Bbq 667.4278 20.Pine Belt Porkers 665.7138 PORK 1. Wicked Que 177.1430 2. Deep South Bbq 174.2858 3. Southern Q Smokers 174.2856 4. Hootie-q 173.1428 5. Pig Whisperers 172.0000 6. Kudzu Q 171.4284 7. The Pig Lebowski 170.8570 8. Uncle Chet’s Bbq 170.2858 9. Mad Cow 170.2856 10.Chattahoochee Que 170.2856

BRISKET 1. Pig Whisperers 179.4286 2. Wicked Que 178.8572 3. Bub-ba-q 177.7142 4. Moyers Competition BBQ 174.2858 5. Superior Smokers 174.2856 6. Tenacious Q 174.2856 7. Chattahoochee Que 172.0000 8. Que’n Stew’n & Brew’n 172.0000 9. Stoked & Smoked Barbecue 171.4288 10.The Pig Lebowski 171.4286

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PAGE 15

June 7-8, 2013 • Historic Cocoa Village’s BBQ & Blues • Cocoa, Florida •FBA

Team Unknown won Historic Cocoa Village’s BBQ & Blues contest, their third championship of the season with Git-RSmoked in Reserve, Terry McKay’s third Reserve of the season and his second Reserve at this contest. With 40 teams competing, the judges were apparently tight with their scores as the winning overall score was one of the lowest handed out so far this year.

OVERALL: 1. Team Unknown 764.43329 2 . Git-R-Smoked 763.63333 3 . Sweet Smoke Q 763.34998 4 . Bull Rush BBQ 761.91667 5 . Smokin Jokers 761.36667 6 . Swamp Boys 761.24998 7 . M&E BBQ 759.46666 8 . All Racked Up 759.06664 9 . Blitzkrieg BBQ 758.20001 10. Hot Wachula’s 753.63333 11. Big Papa’s Country Kitchen753.01668 12 .Bubba’s Scrub Oak BBQ 752.75000 13. 2G’s Next Generation BBQ749.05000 14. Good Buddies BBQ 747.18333 15. Big Tymers BBQ 741.81664 16. J&J Bar-B-Que 740.66667 17. Shanty Town 737.88334 18. Cook’s Portable Smokehou 737.80000 19. Newman’s BBQ 728.15000 20. Lazy Hazy Crazy Boyz 725.36668

Team Unknown Grand Champion

Git - R- Smoked Reserve Grand Champion

J & J Bar-B-Que First Place Chicken

Bubba’s Scrub Oak BBQ First Place Pork

Swamp Boys First Place Brisket

From the President, Southern BBQ Network

By Jim Harmon

Well, spring has sprung and the first part of the 2013 season is behind us, so we’re getting ready for the second half. But first, let’s recap our contests thus far!

We opened the year with Wine and Swine in Augusta, GA, which provided challenges for the 20 cook teams and judges alike due to cold, wet weather. Next was the Holly Hill Academy Spring Blast in Holly Hill, SC, which had only 14 teams but is one of only two Whole Hog contests throughout the year; Smokin’ At The Farmer’s Market in Columbia was a great contest that included 38 teams. Known as the Commissioner’s Cup, this contest was also proclaimed as the South Carolina State Championship by Governor Nikki Haley. Our next contest was Smoke At The Lodge in Summerville, SC. Held at the Masonic Lodge of Summerville, this year’s contest included 24 teams and was a huge success.

The last contest of our spring season was the Southern Flame Festival, held 19-20 April at the Ponds in

Summerville, SC. If you have not visited the Ponds, you should make it a point to do so. Set in the middle of huge oak trees, this contest is one of the best venues available. This year’s contest included 20 of the best teams in the region competing in two meat categories: pork and ribs. There was entertainment throughout Friday evening and all day Saturday, culminating with a performance by the great Eddie Bush and the Mayhem, which were typically awesome! The competition was close, but at the end of the day, Holy City Smokers took the Grand Champion honors. Dan Caskie managed to figure out what the judges were looking for and took 1st place in ribs and 2nd place in pork, earning him top honors. Alveron was crowned Reserve Grand Champion; congratulations to John Haney for that distinction. Rounding out the top five were SomeR-Swine, Mike’s Catering and Pot Belly Cookers. Perhaps the best thing about the Southern Flame Festival is that the Summerville Mir-

acle League was the main benefactor. The Summerville Miracle League provides children and adults who are disabled an opportunity to play baseball. Everyone plays regardless of the level or nature of their disability.

Attend one game and you’re hooked into supporting this valuable charity.

Speaking of great venues, our next contest is in Spruce Pine, NC. Spruce Pine is a friendly town embedded in the Appalachian Mountains just to the northeast of Asheville. The contest is the 19th and 20th of July, which is normally too hot for competition BBQ in the South. However, Spruce Pine doesn’t get that hot, so it’s a perfect location for a mid-summer contest! Check it out!

We kick off the fall season over labor day with the Beach, Boogie and BBQ “Smoke At The Beach” contest, organized by the Omar Temple Shriners. We will have a contest almost every weekend through October, including some weekends having two contests on the same day. Check out our

website (sbbqn.com) for updates!

Social Media Keeps Us Communicating The SBN has a Facebook page, and we are also on Twitter. If you haven’t done so, like the facebook page and follow what we’re doing throughout the year.

Updates are coming slowly during this time of year, but will appear more quickly as we ramp up the fall schedule. Event information will be posted as quickly as we can get it out. Facebook is also a good way to exchange information back and forth

between cook teams, judges and others. “Like” the SBN Facebook page and stay informed. We will also use Twitter to post quick bits of information and communicate back and forth!

The Southern BBQ Network continues to evolve as we strive to get better in every way. The contests we sanction always raise money for a charitable interest, and we are proud to work with organizations such as the Summerville Miracle League, the Shriners, schools, etc. We train

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our judges to provide a fair and unbiased assessment of the product presented so that every SBN contest is a good experience for everyone concerned. Thank you for all of your support and I look forward to seeing you all out on the BBQ Trail.

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PAGE 16

JUNE 2013

THE BBQ TIMES

Pigs in the Park 2013 • Lake Blackshear, Georgia • GA Narcotic Officers Association OVERALL CHAMPION Georgia Stars

RIBS 1st Place – Jethro Cooking Team 2nd Place – Georgia Stars 3rd Place – (Tie) Helena Industries – Jeff Johnson PULLED PORK 1st Place – Georgia Stars 2nd Place (Tie) – Two Guys Can Cook – Drive By Smokers – Redneck Smoke

Georgia Stars

Jethroʼs Cooking Crew

Georgia Barbecue Association: It’s Election Time, Get to know your candidates.

All Candidates were asked the same questions

by Editor & Publisher Audrey Evans and their answers are published directly as returned. If contact was unable to be made with a party, it is noted by their name.

PRESIDENT

DANNY MEADOWS 1.

What office position are you seeking? My name is Danny Meadows and I am running for President of the Georgia Barbecue Association.

2.

What do you think is the most important issue facing GBA over the next year? 1. Budget, we need to be able to create a way to raise money so that we can become a financially stable organization. 2. Awards Banquet, I would like for us to hold an annual banquet to recognize our teams, judges and representatives of this organization.3. Communication, I would like to create a program to improve on the communication between teams, judges and the leadership of the organization.

3.

What do you think your biggest asset is to GBA for the position that you are seeking office? I have been working with GBA since 2008 during its growing years. I have been the lead rep. for many contests. I have worked with new contest with the organization of their contest.

4.

Do you have prior experience in the BBQ world? If so, please explain.

I am on the Board of Directors of GBA. I have taught BBQ judging classes. I have organized and helped others organize BBQ contest. I am

on a competition cook team and cook two or three contest a year. I have payed entry fee, bought cookers, cook rigs, purchased meat and all the supplies that it takes to be a compation cook team.

5.

What are a few things about yourself that you think are important values for this position? I feel that I am an open person and that I take time to talk to teams, judges and organizers. I worked for the Department of Defense for 30 years and was a supervisor and a budget manager.

Served in the Armed Forces for 32 years. I served as the First Sergeant of the Georgia Army National Guard state Headquarters. I am the Past Master of Panthersville Lodge 543 F&AM. I have been the Committee Chairman for the Department of Agriculture Farm Services Agency for 6 Counties. I am the Chairman of the Board of Directors for the Tawalogi Soil and Water Foundation.

6.

Why do you want to be in this elected position?I want to continue building this organization, and am a leader that anyone can come to and voice their opinion or concerns.

7.

Any additional thoughts or comments you would like to address to the members of GBA? I am retired and I am able to go out at anytime to be an ambassador for the Georgia Barbecue Association.

JIMMY NELMS No Response received by press time.

VICE- PRESIDENT ED VESELY

1.

What office position are you seeking?

I, Edward Vesely, am seeking the position of Vice President.

2.

What do you think is the most important issue facing GBA over the next year?

I believe that improving the communications between the board and the teams/judges of the GBA is very important. This can be accomplished while growing the GBA to be the best it can be.

3.

What do you think your biggest asset is to GBA for the position that you are seeking office?

I have many years of experience in both finance and management. These assets will help me grow the GBA in the future while improving the communications within.

4.

Do you have prior experience in the BBQ world? If so, please explain.

I have over four years of experience as a judge for the MBN and the GBA. I am also a representative for the GBA and have been the lead representative at three contests.

5.

What are a few things about yourself that you think are important values for this position?

I have a MSEE and a MBA and have taught evening college courses for twenty years. I have been a program manager for many years. My most exciting program was the defensive avionics system for the B-1 bomber. For this program I had profit and loss responsibility for a budget of over $400 million. I have formed two companies over the past years and they

were very successful. I believe these experiences will allow me to help grow the GBA in the future and improve its overall function.

6.

Why do you want to be in this elected position?

I have had the pleasure of being asked by several people over the past two years to run for the office of president. I would love to have the opportunity of being president. However, I feel that I need more experience in the BBQ world, and that I could gain that experience while performing the duties of vice president. After doing the duties of vice president I would be more qualified to take on the added responsibilities of president, if the teams/judges of the GBA feel that is something they would like for me to do.

7.

Any additional thoughts or comments you would like to address to the members of GBA? I want to continue and expand my relationships with the teams/judges while contributing to the growth of the GBA. I feel that functioning as vice president will help me accomplish this. Also, I would like to point out that as a retired person I will have the ability to adjust my schedule to the needs of the GBA JIM SEWELL 1.

What office position are you seeking?

Vice President of Competitions 2.

What do you think is the most important issue facing GBA over the next year?

The GBA has grown tremendously over the past few

years. With growth comes “growing pains”. I believe our leadership over the past few years has done a tremendous job handling the growth by addressing any problems quickly and fairly. One area that we can improve upon is communication between leadership and the membership. I would like to see the agenda of all board or committee meetings posted on the GBA website in advance and minutes of the meetings posted as soon as possible afterwards.

3.

What do you think your biggest asset is to GBA for the position that you are seeking office?

I have held leadership positions on many boards and associations including president of Rotary club, president of booster club, chairman of county recreation board, chairman of church administrative council and chairman of county tourism board. I would be able to apply the leadership skills developed by serving these other groups to assist the President and Board of Directors as we continue to grow and improve the GBA. 4.

Do you have prior experience in the BBQ world? If so, please explain.

I grew up around BBQ. My father owned a restaurant and barbecued for all the civic groups in our area.

I grew up watching him cook shoulders & hams in pit made from concrete blocks, chicken wire & sheets of tin.

I got involved with competition BBQ in 2009 when I decided to organize a BBQ contest. I joined the GBA in 2010. Since joining, I have become a contest organizer, a master judge, a contest

representative and the GBA webmaster.

5.

What are a few things about yourself that you think are important values for this position?

I learned a lot more than BBQ from my father. He instilled in me several values that I hold dear: treat everyone with respect; hard work won’t harm you; be honest; and never compromise your integrity.

6.

Why do you want to be in this elected position?

I have worked very closely with our officers the past two years as webmaster for the GBA. They have guided the GBA through tremendous growth. I would like to help continue to move the GBA forward.

7.

Any additional thoughts or comments you would like to address to the members of GBA? I encourage each and every member to vote for the candidates for their choice.

We have some great people who have offered themselves as candidates for office. So, no matter who wins or who loses this election, the GBA will be the winner. I love the GBA. I have made many new friends since becoming a part of this great association. I am not affiliated with any other BBQ organization.

I am 100% dedicated to the GBA. I would appreciate your vote and support as Vice President for Competitions. Thank you.

SECRETARY TREASURER

PAM NELMS No Response received by press time.

JUNE 2013

THE BBQ TIMES

PAGE 17

Blind Judging – Still The Way To Go

M join ake p me us f lans o e n on ting i r the ow t fun Aug n Co ann o is i ust 3 lum ual wh n stor . Gre bia oa ef tten or at d! all

The SCBA adopted “Blind Judging” early on since this method removes all subjectivity and allows our judges to score the best BBQ on its own merit. Take away the fancy cooking rigs seen with onsite judging formats, flashy bamboo huts with flamingo lanterns, big names of nationally ranked teams, and we can get down to some real judging… just the BBQ please.

I overheard a comment from a judge at an SCBA event last month. The judge approached a cook team after judging was over and said, “I had your BBQ at my table, and it scored well.” I immediately recoiled at this comment thinking that this statement was inappropriate for two major reasons:

Facebook: South Carolina Barbeque Association Online: www.scBarbeque.com Email: LHigh1@sc.rr.com

Upcoming Events July 12-13

The S.C. Peach Festival in Gaffney, S.C.

Morrey Thomas Executive Director South Carolina Barbeque Association

First of all, even though the SCBA encourages cookers and judges to interact, it is not in the best interest of all concerned to go around saying things like this. Additionally, it was out of school to go to a cook team and “surmise” that a sample was actually their BBQ and begin making comments for all the hear. Some things are better unspoken, and this is one of these cases.

Secondly, top-scoring BBQ is incredibly hard to identify from one cook team to another. I have been judging BBQ for many years now, and I can honestly say I can’t pick out one team from another. I suppose the biggest reason is I want to be fair to all concerned, and I don’t purposely go out and TRY to find a certain sample.

I taught novices at an event in Chester last year.

On the table with me was the wife of one of the leading cook teams in the state. (Novice scores don’t count, so no compromise with her husband competing.) She cooks weekend after weekend with her husband, so you would think she could identify her own BBQ without question. Our table scored four blind boxes of BBQ, one of which her husband prepared for our training. When all scoring was completed, I point blank asked her if she could tell her own BBQ from the others. She took a moment and very softly said, “I am not sure, but think it may have been box #2 or box #4, but I am not really sure.”

Case in point, after years of cooking her own style of BBQ, she simply could not be sure.

Blind judging is, without doubt, the way to go for the most fair and unbiased scores. We all know that television plays up onsite since cool cooking rigs make for good showmanship and high ratings. But when it comes right down to it, we are, without bias, looking for the best BBQ at each event… even if they cook it on a Zippo lighter.

Join us on Facebook at South Carolina Barbeque Association and be sure to LIKE us there.

Three Generations of SCBA Judges Senior Judge and SCBA Board member Bill Rogers congratulates his son, Charles, center, and grandson, Garrett Verdino, for earning their aprons at Seneca.

Congratulations to our newest SCBA Certified Judges who recently earned aprons in Seneca.

High on the Hog in Beaufort is set in one of the most scenic locations in our state. This area is also credited for being the “birthplace” of barbeque as we know it today.

July 13

SCBA Judging Seminar 10 a.m. to 4 p.m.

St. Paul’s Lutheran Church 1715 Bull St. Columbia, S.C

Aug. 3

SCBA Annual Meeting and Workshops 10 a.m. to 4 p.m.

St. Paul’s Lutheran Church 1715 Bull St. Columbia, S.C.

Sept. 20-21

Great job to Larry and Jeff of Smokin’ Stacks who took home the Grand Champion honors in Beaufort. Great job!

City of Mauldin’s BBQ & Family Festival in Mauldin, S.C.

Sept. 27-28

Heritage Festival in downtown Edgefield, S.C.

PAGE 18

JUNE 2013

THE BBQ TIMES

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