January 2015 by Kristen Berryhill

The BBQ Times www.bqtimes.com

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

January 2015

Volume 6 • Number 3

Jo - Bawb’s BBQ Takes Home Grand at First Annual National Western BBQ Throwdown in Denver Photos and Results Page 12

Ofﬁcial Publication of:

AUDREY EVANS...................PAGE 4 KING OF THE SMOKER........PAGE 2 SOUTHERN PINES BBQ.......PAGE 10 BBQ ITEMS FOR SALE.........PAGE 14 SUBSCRIBE..........................PAGE 15

Address Service Requested POSTAGE PAID Valdosta, GA Postal Permit #171

PAGE 2

THE BBQ TIMES

JANUARY 2015

STUMP’S SMOKERS, LLC King of the Smoker TM

“STUMP DON’T BUILD NO JUNK”

By Audrey Evans Editor & Publisher

The third annual King of the Smoker (KOS) competition, was held Saturday December, 13, 2014 in La Quinta, California. This contest, presented by Big Poppa Smokers is considered to be “the Super Bowl of the Barbeque World.” It is an invitational competition made up of 24 of the worlds top pitmasters and their competition teams vying for $50,000 in top prizes. All ticket proceeds are donated to the Casey Lee ball Foundation for pediatric kidney disease research and proceeds from food sales go to non- proﬁt, Operation BBQ Whether at home or in competition, the Stump’sTM Smoker Gravity Relief. TM This year, Feed models are designed to give BBQ enthusiast the longest, most none other consistent cook times. On average they maintain an hour burn per than Darpound of charcoal at 225 degrees. ren Warth and his wife Sherry would take home the “King of the Smoker” champion

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Darren and Sherry Warth OVERALL: 1. Iowa’s Smokey D’s BBQ 705.7032 2. Big T’z Q Cru 705.7032 3. Tippycanoe BBQ Crew 704.5372 4. Blazen BBQ 704.0344 5. Simply Marvelous BBQ 696.5604 6. Warren County Pork Choppers696.0228 7. Shake ‘N Bake BBQ 695.3944 8. 3 Eyz BBQ 690.7996 9. Little Pig Town BBQ 688.5488 10. Truebud BBQ 688.5372 11. Jambo Pits 687.9888 12. Clark Crew BBQ 686.7428 13 . The American Dream BBQ685.7028 14. Pellet Envy 684.5604 15. Pigskin BBQ 682.2056 16 . Gilly’s BBQ 681.0860 17 . Swamp Boys 679.3140 18 . Lucky’s Q 678.7888 19 . Winecountryq 678.7772 20 . One2BBQ 676.4572 21 . Smokin Triggers 675.4288 22 . Smoke Me Silly 674.2056 23 . Quau 672.0116 24 . Sweet Swine O’mine 660.4340 CHICKEN: 1. Warren County Pork Choppers180.0000 2. Tippycanoe BBQ Crew 178.8572 3. Big T’z Q Cru 177.7144 4. Gilly’s BBQ 177.7028 5. Pigskin BBQ 177.7028 6. Iowa’s Smokey D’s BBQ 177.1544 7. Simply Marvelous BBQ 176.5716 8. Lucky’s Q 175.4172 9. One2BBQ 175.4056 10. 3 Eyz BBQ 173.7256

name. Darren and Sherry have taken their team, Iowa Smokey D’s to new levels in the 2014 season and this had to be just another dream marked off the infamous BBQ bucket list we all have going. Darren and Sherry are from Des Moines, Iowa. In 2013 they took home Grand at the American Royal Open, followed by the Kingsford Invitaitonal winnings. In 2014 they won Grand at the Jack Daniel’s World Championship and several others, ending with Grand Champion at The King of the Smoker with an overall consistent turn-in. They managed a sixth place chicken, fifth place in pork ribs and the pork category and a fourth place brisket. Right Behind, Darren and Sherry was a team that is head-quartered close to their home in Ames, Iowa. Big T’s Q Cru took home Reserve Champion and third place in chicken, fourth in pork ribs, second in pork and ninth in brisket. Donny and Tracy Bray took home two first place finishes for Warren County Pork Choppers in chicken and brisket but it was just enough to hold on to fifth place overall in the competition.

Grand Champion Iowa’s Smokey D’s BBQ PORK RIBS: 1. Blazen BBQ 179.4400 2. Clark Crew BBQ 177.7144 3. 3 Eyz BBQ 177.1428 4. Big T’z Q Cru 176.5716 5. Iowa’s Smokey D’s BBQ 176.5716 6. Pellet Envy 176.5716 7. Little Pig Town BBQ 175.4516 8. Gilly’s BBQ 175.4288 9. Tippycanoe BBQ Crew 175.4172 10. One2BBQ 175.4172 PORK: 1. Blazen BBQ 179.4400 2. Big T’z Q Cru 178.8572 3. Shake ‘N Bake BBQ 178.2972 4. Simply Marvelous BBQ 177.7144 5. Iowa’s Smokey D’s BBQ 175.4172 6. Truebud BBQ 174.8572 7. The American Dream BBQ 174.3200 8. Jambo Pits 174.2744 9. Winecountryq 174.2628 10.One2BBQ 173.7144 BRISKET: 1. Warren County Pork Choppers177.7600 2. Little Pig Town BBQ 177.7144 3. Tippycanoe BBQ Crew 177.7028 4. Iowa’s Smokey D’s BBQ 176.5600 5. Shake ‘N Bake BBQ 176.5600 6. Lucky’s Q 175.4172 7. Blazen BBQ 173.1316 8. The American Dream BBQ 172.5600 9. Big T’z Q Cru 172.5600 10.Jambo Pits 171.9772

PAGE 3

THE BBQ TIMES

JANUARY 2015

LaQuinta, CA December 13, 2014

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PAGE 4

THE BBQ TIMES

JANUARY 2015

Getting in the BBQ Groove for 2015

that way. It’s a good thing to stay conscience of in my opinion. The quicker it seems to go, the less time in the future we have to spend time with our families, cook BBQ, enjoy the outdoors or whatever it is you like to do in your spare time. The fact is when the time is gone, it’s gone and it isn’t coming back. As we start this new year, keep an eye on where you spend your time. IS it really on the right things? ••• I know many of you are enjoying your “break” in BBQ this time of the year, but my Editor & Publisher year has already began. I loaded up the first aevans@bqtimes.com week of the Month and flew out to Denver, Colorado to the first annual National Western BBQ Throwdown. This top notch event Everywhere I look and everyone I talk to went along side the National Western Stock seems to have one general conversation in Show and I have to thank Tom Hollinsead common. Time is flying by. I usually laugh and Morgan Topolnicki for the great hospiand say I just wrote the column on it but I tality and treatment that was shown througham glad to know it’s just not me that feels out the trip. I took the opportunity when Tom reached out to me because I don’t usually have a lot going on in January and I have been wanting to reach out to some states that I haven’t been able to visit yet in the BBQ � journey. Colorado was one and I was truly amazed at the weather during the visit. It was sunEditor & Publisher shine and high 40’s, which in Colorado Audrey A. Evans felt about 70 in Georgia. There might have been snow on the ground but the feel of the Contact us at 478-218-2333 or weather was amazing. It was a great opporaevans@bqtimes.com in reference to tunity to meet some folks who I knew on advertising inquires. All stories need to facebook and put a face with the name as be emailed in either text, Microsoft Word well as getting some information to include document, or typed as an actual email. All the Rocky Mountain BBQ Association in the future with The BBQ Times. The teams, the articles are due by the 5th of the month they food and the hospitality were tip top. Thanks are being submitted to run in. Emailed photo you all! tos need to be in jpeg, tiff or pdf formats. ••• Famous Dave will be taking a short break © 2014 The BBQ Times. All rights refrom his columns but should resume quickly. served, including advertising. Unsolicited Please continue to keep him in your prayers as he continues to deal with the fire that took editorial manuscripts and photos are welplace at the original location a few months come and encouraged. Ideas and/or opinback. We hope he will be back writing with ions expressed in this newspaper do not us soon. necessarily reflect the ideas / opinions of ••• The BBQ Times, Double A Evans LLC, the During the break I have tried to expand publisher or any other staff. The BBQ Times my cooking some. It has been cold here, and something about that I don’t always enjoy is published by monthly by Double A Evans, being outside. Not to mention, I got the beLLC. PO BOX 1710 Perry GA, 31069 loved Kitchen Aid mixer for Christmas and I couldn’t let it sit on the counter any longer. I haven’t done much baking in a while beStandard Mail Permit #171 cause any and everything I can goes on the at Valdosta, Ga 31069 smoker these days. Before the day’s of The BBQ Times, I didn’t know how to use a smoker so most SEND POSTAL RETURNS & CHANGES TO: of my cooking skills came from the oven or The BBQ Times• P.O. Box 1710 stove top. My friends would joke and tell me Perry, GA. 31069 • 478-218-2333 I needed to be in the food business so when

Audrey Evans

The BBQTimes www.bqtimes.com

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

POSTMASTER:

the opportunity came up to do The BBQ Times you can see why I jumped on it. It was nice to get back in the “kitchen” and use a little of those skills again. With the help of a couple of teenage girls out on Christmas break I have been turning out cakes, candies , soups, casseroles and everything you could imagine the last few months. It has been so nice to do that but I am ready to get the

weather back in order and the smoke rolling in the back yard. In the mean time, I’m going to give you a recipe to try out if you have the calling for a day in the kitchen. According to everyone in my house, the oreo trufﬂes are the best thing since sliced bread and they are super super easy to make.

See Oreo Trufﬂes Page 5.

It’s Not The Cooker... It’s The Cook!

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com If you take a stroll thru a BBQ contest and take a good hard look at what everyone is cooking on you will see a wide variety of smokers grills and cookers. Stump smokers has been a big favorite here in the south and several teams swear by them and have done well with them. I have won cooking on a stumps but I have this BBQ addiction that I want to try all the cookers out there. Fast Eddy’s has the FEC 100 that I watched Home BBQ.Com win a lot on and it has always been one of my favorites and I have had a lot of success with it. Stick burners are probably my favorite and a lot of other teams (and judges) like that flavor profile. I have been successful cooking on my Jambo stick burner and it is definitely one of my favorite cookers. I have several different Meadow Creek cookers and have been cooking on a BX 50 lately and it has produced some winning food. The Meadow Creek chicken flipper should be in everybody’s arsenal. It turns out some of the best chicken I have ever cooked. My son helps me on vending events and cooks on our big meadow creek flipper and puts out some awesome chicken - my father in law Papa Larry says I should take lessons from him. Trash can cookers, (ugly drum smokers) have become popular and for the

money could be one of the best cookers going. A team called Sweet Smoke has been successful with some drums. Hot Wachula’s has had big success with backwoods smokers but now the Killer Smoker looks to be his new weapon. I am not sure what Swamp Boys is cooking on these days but he could take some concrete blocks and metal grates and win himself some awards. Lang Smokers are a popular brand and a lot of awards have been won on these steady stick burners. My good friend Wooley Bully has went old school with a monster Lang cooker and has already added to his trophy case with his new rig. I borrowed a lang outwest and brought home some winnings. I have built a new trailer with my cookers mounted on the back so I can drive to a contest and just plug in my trailer and get to cooking. I have a BX 50 and a fast eddy and bring a chicken cooker with me and this has been a winning combination so far. I do have it set up where I can roll cookers off and some back on so I can change up my cookers kind of like Mr. Joe with Bethel Smokers. Mr. Joe would show up one week with a trailer full of smokers and the next week he would pull in with the same trailer but all different smokers. It is always fun to go check him out. I want to have a series of contests where teams pull in and all cook on the exact same cookers. It would be fun to all cook on Fast Eddy’s one week then all cook on ugly drum smokers the next time. Then we all show up and cook on stick burners. Finish the grand slam with a stumps smoker show down. An old school hawg cooking showdown would be an absolute good time! The next contest you go to look for the new guys and introduce yourself and pass on a little advice. You will meet some great people and help this great sport grow. I have not cooked in a while and look forward to rolling out the good smoke. Everyone be safe traveling and look out for your family. Keep on smokin’!

PAGE 5

THE BBQ TIMES

JANUARY 2015

Is there such thing as an Off Season when it comes to God?

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

The “off-season”... or is it really? I know that many of you out there are just as active in your BBQ Skill Development process this time of the year as during the height of competition. The difference is, we are doing it in our kitchens and practicing in our drive ways. The good news is that we are all Grand Champions every time we cook

this time of year. One of the questions I’m guessing we all ask ourselves is this; am I content? Am I at a place of peace where I don’t need to do any “tweaking”? I know from a BBQ perspective, I don’t know any cook that gets to that space. A couple of my dearest friends on the BBQ trail, Smoke me Silly, Robert and Lex, ﬁnished #5 in the country in 2014.. WOW! We started cooking at about the same time and they have blown by me for sure, and are truly PRIME TIME! Funny thing is that I was reading a post from them on Facebook in late December and Robert was sharing how they are changing pits and recipes for 2015.. I’m like, WHAT, for real? But then I realized that so many of us are guilty of the same thing. We are constantly looking to improve and ﬁne-tune the smallest elements of our BBQ portfolio. Sometimes it works, but most of the time, we are drifting off to a spot where the calls aren’t happening at all. That’s when we stop, and pull out the old recipes, implement the old processes and get back on track. Now,

Oreo Truffles

15-oz package Oreo cookies 8-oz package cream cheese, softened 1 package white chocolate chips or candy melts (you can also use dark chocolate chips – I like using both!)

Finely crush the Oreos. This can easily be done in your food processor. If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin. Reserve about 1 1/2 Tbsp crushed cookies (you will use these for garnish later) Mix cream cheese in with crushed Oreos and mix until completely combined. (This is easier with your hands.) Line a cookie sheet with parchment paper. Shape the cookie mixture in to about 40 balls and place on lined cookie

From Audrey Evans Page 4.

sheet. Place cookie sheet in the refrigerator for about an hour, or the freezer for 20 minutes. This will help to make the cookie balls firm, which will make it easier to coat them. Melt the white chocolate in the microwave, stirring every 30 seconds until completely melted. Working quickly, coat cookie balls with white chocolate. Use 2 forks to help ensure that they get coated well. Place coated Oreo Truffles back on the parchment paper and sprinkle with reserved crushed cookie crumbs. Return truffles to the refrigerator for 10 minutes to allow the chocolate to completely firm up.

sure, there are things that we evolve to, but I’m the ﬁrst to be guilty of drifting away from what brought me to the stage. Same can be said for our walk with Jesus Christ. Getting saved, Born Again, is an exciting time in any Christian’s life and the joy, excitement and energy of soaking up everything Jesus dominates our life. We can’t get buy enough bibles, commentaries, concordance, music and tracks to hand out and send to friends. But then... we fall into some form of complacency. Sure, it’s to be expected as we mature in Christ, but I am guilty of drifting, ever so softly, so slightly, off the evangelist path we all need to be on. That makes this time of year GREAT. This season is where we re-engage with Jesus, pull out the old Christian CD’s, program KLove into every button on our radio, get that Bible in a year and dig into it every morning. This is the time when we Re-Energize our Worship batteries and remember, re-live, the joy of being a baby Christian again.

Drifting is a part of life. Drifting from our BBQ recipes and processes that took us to the stage, and drifting from our Joy of Jesus as baby Christians that gave us the hope and energy to serve God. Consider yourself slapped in the back of the head...me too... Time to wake back up and get to work for the one who brought us here... I love ya BBQ Family. God bless you and if you have NOT surrendered your whole heart to Jesus Christ, today is a great day to do that. Give it to God! If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. For it is by believing in your heart that you are made right with God, and it is by confessing with your mouth that you are saved. As the Scriptures tell us, “Anyone who trusts in him will never be disgraced.” [Rom 10:911 NLT] What are you waiting for ?

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THE BBQ TIMES

JANUARY 2015

Barbecue Crew Takes Grand on Home Turf he wanted them on his home turf at the Moultrie Moose Lodge Cookoff. Whatley racked up the top score in the finals round with his Pulled Pork entry to claim the Grand Championship in the second year event. Just Blowing Smoke made finals in both Loin and Ribs to go with a 7th place finish in Pulled Pork to win the Reserve Champion award. Just Blowing Smoke led the way in the Loin category with H & J Cooking Team and Buster Davis of Smokin’ AJ’s following in second and third. Real South BBQ took fourth place with Lawdawg BBQ taking fifth. Sixth place with to 92 BBQ/Assassin Smokers. Fiddler’s Jim Sewell, GBA Vice-President, presents Foy Whatley BBQ finished 7th and Sunset and his son (Barbecue Crew) with Grand Champion. Smokers finished 8th Ninth

By Jim Sewell GBA Vice- President

Foy Whatley of the Barbecue Crew had the rest of the GBA Pitmasters right where

place went to Marky Mark Smokin Butts with Phoebe Worth Rib Ticklers rounding out the top 10. Barbecue Crew had the best Pulled Pork

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of the contest. H & J Cooking Teams again was the runner up. Hungry Hog BBQ took third place. 92 BBQ/Assassin Smokers just missed the finals on a tiebreaker to come in fourth place. Fiddler’s BBQ took fifth place with Forget Me Not BBQ taking 6th place. In 7th place was Just Blowing Smoke and Real South BBQ finished in 8th place. Smokin’ AJs and Durt Road Smokerz finished ninth & tenth respectively. Just Blowing Smoke won their second category of the contest with the top score in Ribs. Fiddler’s BBQ came in second with

Travis & Montae Webb of Sunset Smokers coming in third place. H & J Cooling Team took fourth place. Fifth place went to Marky Mark Smokin Butts in just their second contest. Double D Cooking Team took sixth place and Smokin J’s BBQ took seventh place. Eighth through tenth places were Durt Road Smokerz, Colquitt Cookers and Lawdawg BBQ. In the backyard contest Larry Cavendar of Screaming Eagle BBQ won the chicken category with Cowboy Smokin. G.W. McLeod pitmaster, winning Pulled Pork and Ribs.

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THE BBQ TIMES

JANUARY 2015

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THE BBQ TIMES

Rocking My Smoky Salty World

Brandt Haney

Pitmaster Backyard BBQ Studs In the world of BBQ there are those that like the flavor of smoke and those that really like the flavor of smoke. Determining how much smoke flavor to have can be a great topic of debate but for me I am a heavy smoke kind of guy. So much so that I am always tinkering with foods on the smoker and truth be told, not all foods or dishes are smoker worthy. By that I mean you just can’t cook everything on a smoker.

Take spaghetti for instance. Maybe you smoke some of the ground beef or tomato’s used in the sauce if you want to, but you just can’t cook an entire pot of it in a smoker. Mostly I find that dishes that bake at higher temperatures or are better pan fried just need their own place in a kitchen to be done right. So what is a smoking fanatic to do when faced with such a great dilemma? Become a salt-a-holic maybe. I know, I know, that makes absolutely no sense what so ever. While a well established fact that salt used in proper amounts will enhance a dish’s flavor profile and bring out the delightful balance required to keep foods from being bland, it has absolutely, positively no way of adding smoke to any dish. Au contraire, mon frère! What if I told you there was a way to let that lovely little spice, used in nearly every dish, add a little smoky goodness. The idea hit me one day as I came across a recipe that called for smoked sea salt. I thought that was genius so I ran to grocery store for an immediate purchase. After locating the item on the shelf, I saw the price and ran back to the house to sit in the corner and pout a bit. How in the world could salt be that expensive! After having sulked the

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appropriate amount of time, the time it takes to drink a single beer usually does the trick, I began to put my noggin to better use and decided there had to be a better way to get what I wanted without the added expense. The more I thought about it, the more it dawned on me that I should just make my own. Salt is basically a rock of sorts. Who can ruin a rock by putting it in a smoker, and if I did who would I have to tell? My excitement began to build as I ran my smoker up to 250 degrees and had heavy hickory smoke coming out. While coming up to temperature I pulled out an old stoneware baking sheet that had a

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THE BBQ TIMES

corner broken off. Yep, I get all the broken hand me downs from our current kitchen to play with. I lined the baking sheet with aluminum foil so it would be easier to collect the salt. Then I poured out about a cup or so of regular sea salt down and spread it in a thin layer and into the smoker it went. Sitting back while my grand experiment was taking shape it slowly dawned on me that I had absolutely no idea how long to cook a rock. I mean I have cooked things so long they became rocks, but this was an actual rock. I decided that about once every hour I would stir the salt around to get an even smoke and that would also let me see the coloration. Again this was all a guess, but after three hours I really began to see a difference in color. The salt was turning a nice light brown color and was fairly even across the baking sheet. At three and a half hours my impatience got the better of me and off came the salt. I let it sit and cool completely on the kitchen counter. I then collected it all in a dish we use for spices and mixes. To my surprise the salt was not sticky and did not show any ill effects of the smoking it had just received. I say to my surprise because I was sure that as bad as I have cooked some things that if it was possible to over cook a rock, I would be the one to prove it. The color was almost caramel and the fragrance was delightful. The smoke re-

ally held its own and was not overpowering at all. Since having this on hand I have used it on everything from eggs to steak. Fried pickles to french fries. Anything that requires salt I use this new additive. The smoke flavor is very light and not something that hits you square in the mouth but is just a hint of flavor. I think if I had to do it over I would have smoked the salt another two hours for a more noticeable flavor. But that is the cool thing about smoking salt. Light smoke lovers can go light while heavy smoke lovers can smoke it longer, to each his own. I am even contemplating trying cherry wood for desserts that require salt, which could be very interesting.

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THE BBQ TIMES

JANUARY 2015

Southern Pines Blues & BBQ Perry, Florida • December 12-13, 2014 CHICKEN: 1. Everglades Seasoning BBQ 2. Awesome Q 3. Poverty Hill Smokers 4. Wooley Bully BBQ Maﬁa 5. Glenn Bob’s BBQ 6. Smokin’ Your Butt 7. Rooster Sunday 8. Captain Bill’s BBQ 9. Lang BBQ Smokers 10. Sweet Smoke Q

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RIBS: 1. Hot Wachula’s 198.34998 2. Big Papa’s Country Kitchen 195.28332 3. Rooster Sunday 194.81666 4. Big Daddy Q 194.03332 5. Budmeisters 193.85000 6. Wink’s Barbeque 193.13333 7. Wooley Bully BBQ Maﬁa 192.40001 8. Glenn Bob’s BBQ 191.71666 9. Boog-a-lous Smoke Crew 191.15000 10. Tattoo Q 190.06667 1. 2. 3. 4. 5. 6. 7.

PORK: Barbeque Crew Wink’s Barbeque Hot Wachula’s Smokin’ Your Butt Poverty Hill Smokers Awesome Q Budmeisters

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8. The BBQ Ninja 195.04999 9. Big Papa’s Country Kitchen 194.35000 10. Boog-a-lous Smoke Crew 194.05000 BRISKET: 1. Everglades Seasoning BBQ 2. B & T BBQ Cook Team 3. Sweet Smoke Q 4. Wink’s Barbeque 5. Budmeisters 6. Big Daddy Q 7. Hot Wachula’s 8. Barbeque Crew 9. Munchees Smokehouse 10. Poverty Hill Smokers

199.03332 195.74999 194.33332 193.63332 193.61667 192.96665 191.21666 191.01666 190.00000 189.39999

OVERALL: 1. Budmeisters 775.43334 2. Hot Wachula’s 775.38329 3. Wink’s Barbeque 773.28330 4. Everglades Seasoning BBQ 768.18328 5. Rooster Sunday 767.68332 6. Barbeque Crew 766.68330 7. B & T BBQ Cook Team 766.61667 8. Wooley Bully BBQ Maﬁa 766.31669 9. Smokin’ Your Butt 766.23330 10. Poverty Hill Smokers 765.33330 11. Munchees Smokehouse 759.65001 12. Sweet Smoke Q 759.34999 13. Awesome Q 759.03331 14. Big Papa’s Country Kitchen758.40000

Assassin 28 Assassin Charcoal Grill $500

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PAGE 11

THE BBQ TIMES

2014 Down Town Throw Down December 13, 2014 Las Vegas, Nevada

JANUARY 2015

sweet smoke Q ��

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Rooftop BBQ • Grand Champion OVERALL: 1. Rooftop BBQ 691.9772 11.Desperado 2. The Pit Crew BBQ Of Socal681.6572 12Ranch 13 BBQ 3. Left Coast Q 679.8972 13. Wild Willy’s Smokin Hot 4. Brother Of Sweet Smoke Q 676.0000 14.Satisﬁed Hogs 5. Rhythm ‘N Que 675.8740 15.Swine Thyme U.s.a. 6. Zzyzx Bar.b.q 675.3944 16.Finger Lickin Q 7. Loot N’ Booty BBQ 673.6116 17.Jessie Rae’s Barbecue 8. Funtime BBQ 672.4796 18.Grinders BBQ Kansas City 9. Say Hello To My Little Smoke670.2172 19.Thee Pitts Again 10.H&D BBQ 661.7032 20.Steve’s Pig Pikins BBQ

661.0972 659.8856 657.6000 657.0396 650.1828 648.9828 647.9428 644.3888 638.8224 633.6228

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PAGE 12

THE BBQ TIMES

JANUARY 2015

National Western BBQ Throwdown Denver, Colorado By Audrey Evans Editor & Publisher

January 10, 2015 - Most people you ask, couldn’t imagine the idea of going to Colorado in January, much less the idea of cooking BBQ there. How wrong of an assumption is that? Well, pretty darn wrong. The weather in Colorado was absolutely beautiful, the perfect breeze mixed with the sun made for a perfect day to cook some Q at the base of the Rocky Mountains in Denver, Co. This ﬁrst year contest took place along side the National Western Stock Show and brought in forty cook teams. The judges had a ﬁne view of watching horse shows during the day when not judging and the teams had

the perfect view of the mountains and snow with just the right amount of Sunshine. Jo- Bawb’s BBQ took home first place chicken and Grand Champion. Backdraft BBQ took home Reserve. Woody’s Q Shack took home first place pork ribs. The American Dream BBQ took home first place in pork, Porkey Butts took home first place in brisket. At the end of the day, the hospitality shown by the teams, organizers and sponsors continues to go along with the trend in the BBQ world. We are all one big family. It doesn’t matter where you are from, what you do or what you look like. All that matters, is that you have the love for the Que’. Backdraft BBQ - Reserve Champion

Photos by Audrey Evans

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PAGE 13

THE BBQ TIMES

CHICKEN: 1. Jo-bawb’s BBQ 178.8572 2. We’re Burnin Daylight BBQ177.7028 3. Clark Crew BBQ 177.1428 4. Swinestone Cowboys 176.5828 5. Backdraft BBQ 176.5600 6. Wild Hogs BBQ 173.7144 7. Crazy Coyote 173.1200 8. Burnin Bobs Butts N Bones 171.9772 9. Porky Butts BBQ 171.9656 10. The Celtic Pig 171.4172

PORK RIBS: 1. Woody’s Q Shack 173.7144 2. Wild Hogs BBQ 173.7144 3. Jo-bawb’s BBQ 173.1316 4. Grillin’ Beavers 173.1200 5. Warren County Pork Choppers172.5600 6. Backdraft BBQ 171.9772 7. Threebrothersdifferentmo 171.4172 8. Swinestone Cowboys 170.8228 9. Danny’s Sweet Carcass 170.8228 10. Gque 170.2628

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PORK: 1. The American Dream BBQ 178.2972 2. Burnin Bobs Butts N Bones 177.7028 3. Clark Crew BBQ 176.0000 4. Swinestone Cowboys 173.7144 5. Crazy Coyote 173.7144 6. Rocket Boys Pyro BBQ 173.1428 7. Woody’s Q Shack 172.0116 8. Dakota BBQ 171.4056 9. Backdraft BBQ 170.8228 10.Warren County Pork Choppers170.8228

JANUARY 2015

BRISKET: 1. Porky Butts BBQ 179.4400 2. Gque 177.7028 3. Burnin Bobs Butts N Bones 176.0000 4. Jo-bawb’s BBQ 176.0000 5. Backdraft BBQ 175.4400 6. Hogback Cookers 171.9884 7. Stars And Stripes BBQ 171.4056 8. The American Dream BBQ 170.8572 9. Swinestone Cowboys 169.6800 10. Dakota BBQ 169.6800

PAGE 14

THE BBQ TIMES

The BBQ Times Classiﬁ eds Visit www.bqtimes.com /classiﬁeds to see more great deals. FLORIDA 2013 Concession Trailer

Location: Florida, Crawfordville 8.5’ x 14’ concession trailer with 100 amp panel box 50 amp 6 inch additional height service. 50 gallon waste tank with dump valve, fold down stabilizer jacks, 36” wall mounted stainless steel exhaust hood with fan, metal siding white smooth screwless siding, A/C with heat strip wall insulation, ceiling insulation, 3’ x 6’ concession window with glass and screens. Water tank with ﬁll valve, 3’ compartment stainless steel sink and stainless steel hand sink, Full size refrigerator with freezer, double fryer, double water pan warmer and conventional oven with lots of extras. Contact Mark Zondervan Phone: (850) 528-0905 or (850) 926-6975 Price: $12,500.00

back in the recliner, turn on the A/C, watch a little TV, and let the BBQ Guru keep control of your smoker. Easy set up and take down. And it will double as a toy hauler should you need the trailer for camping or Bike Week. The V-Nose option is almost like having a 16’ trailer, providing extra space. With all of its options, and the Stump’s smoker, this trailer is a steal and won’t last long. Please email or call for trailer details, options, and pictures. Contact Wally Baldwin Phone: 321-544-5793 MuttsButtsBBQTeam@yahoo.com Price: $7,500.00

tember of 2014 and used only in competitions. Trailer is concession ready with all of the sinks, window, cabinets, hot water heater, gray and fresh water tanks, 50 amp service, custom wheels, 6 inch chrome stacks. Trailer pulls great and looks very good. Trailer is great for catering and competitions. I will sell with or without the smoker. Call or email for more details. I am selling the trailer because I want a bigger one. Contact Dotson Phone: 706-215-5487 dotson.riffe@sharptransit.com Price: $22,000.00

GEORGIA

MISSOURI

2013 Pro Line 14’ V-Nose Competition Trailer

Location: Florida, Palm Bay 2013 Pro Line 14’ V-Nose Competition Trailer – Whether you are competing as a Backyard Team, or cooking with the Pros, this trailer is set up and ready to go. The Stump’s smoker is one of the best around. Once the trailer is set up to cook, just kick

20 foot BBQ trailer W/ Myron Mixon Smoker

Location: Georgia, Athens This is a nearly new 2014 20 ft. trailer with a 6 foot porch and Myron Mixon 48 inch H2O smoker. Both was bought in Sep-

PENNSYLVANIA Backwoods Piglet

Location: PA, Oil City Backwoods Piglet - Standard model with 2 extra racks (5 total) and Guru adapter. Mounted to a custom built stand on pneumatic wheels with two corian shelves. Also comes with a cover. Cooker w/ cover retails for about $4400, with stand valued at about $5000. Selling for $3500. Have cooked 119 chicken quarters at one time, or up to 18-10 lb. pork butts, or a minimum of 30 St. Louis spares, or 9 full packer briskets at one time . Cooker is located in northwestern PA. Inquiries can be made to redvalleybbq@yahoo. com with questions. Contact Sean Phone: 8147581368 Email: redvalleybbq@yahoo.com Price: $3,500.00

This space could be YOURS COMPETITION SEASONINGS, SAUCES AND INJECTION

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David Bouska 336562 E Commercial St Chandler, OK 74834

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Location: Missouri, Springﬁeld Small gravity feed smoker. Insulated and cooks great. Racks are approximately 15 1/2” square. Outer skin is colored aluminum so it won’t rust and looks great.

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PAGE 15

THE BBQ TIMES

JANUARY 2015

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PAGE 16

THE BBQ TIMES

Bubba Grills

JANUARY 2015

A Southern Cooking Creation

Located right in the Heart of Central Georgia in Haddock, GA. Building the Finest Stick Burner on the Market, Offering the Largest Line Available Too

All Units Now Come Standard With... 15” Tires • 3500 lbs. Axel Cast Iron Fire Starter in the Smoke Box Safety Door Catch on Lift Doors • Stainless Flex Regulators 2 Full Length Sliding/Removable Racks • Protected Lights & Wires WE KEEP SOME MODELS IN STOCK & CUSTOM UNITS ARE BUILT IN LESS THAN 20 DAYS!

We are Family Owned, Come Join our Bubba Grills family!

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Email or Call Today for a Custom Quote (Please include your name & phone number in email.)

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