The BBQ Times “For The Folks That Want A Little Smoke In Their Life”
Volume 3 • Number 4
www.bqtimes.com
February 2012
Table of Holy Smokes Takes the Title at Pierce Co. Pig Pickin’ Contents ............ their first GBA contest , continued their strong showing claiming fourth place. There was also a tie for fifth place in Pork with Fat Boys Smoking BBQ edging out Sauced Hog Smoke Shack on the second tiebreaker. Jack’s New South also had a near perfect score of 599.1 to win the Ribs cat-
Calendar of Events....... 2 Dana HIllis - FBA.........3
Audrey Evans.................4 Carl Williams................4
egory with Rescue Smokers as runner-up. Bethel Smokers, D.W.s Kountry Cookers & Sunset Smokers rounded out the top five. The GBA would like to thank the fine folks of Blackshear and Pierce Co for their excellent hospitality and for putting on an outstanding first year contest. The next
stop on the GBA calendar is Pig and Wings in Perry, Ga on Feb 24-25 followed by the dual GBA/MBN Smokin’ Pork-n-Butts in Jackson, GA on April13-14, 2012. If you are interested in joining the GBA please visit our website at www.bbqga. com
Tallahassee, FL.............6 Young Harris, GA .........9 Dundee, FL....................9 KCBS...........................10 Subscribe Today...........11 Darryl Mast.................12 Get Fired Up Foods.....13 Pigs and Wings Info....14 Classifieds...................15
nd a s g i P gs Win ! 20u1le2Inside! Sche
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Holy Smokes Photo by Audrey Evans Grand Champion Blackshear, GA – Can you tied after the first tiebreaker smell what Holy Smokes is -- the total of taste scores cooking? from the three categories. On At the Pierce Co. Pig the second tiebreaker, total Pickin’on Feb 10-11, it of overall impression scores, smelled like perfection as D.W.’s Kountry Cookers had Gary & Dionn Lanton of a 1 point advantage and took Holy Smokes tallied a per- home the Reserve Grand fect 600 score in Pork Loin Championship. The perfect 600 score Finals to claim the Grand Championship & the unique gave Holy Smokes first place in Pork Loin. D.W.’s title belt trophy. The well known Wright Kountry Cookers came in family of D.W.’s Kountry second. Holy Smokers & Cookers and the young guns Jack’s New South finished of Jack’s New South tied third & fourth respectively. for the highest cumulative Sauced Hogs Smoke Shack scores from the preliminary edged out The Pampered Pig rounds. The teams were still for fifth place after going to the third tiebreaker, the most number of 10�s awarded in the category. In Pork, D.W.’s Kountry Cookers tallied a near perfect 599.1 score to capture the first place trophy. Jack’s New South was second with Smokin’ AJ’s in third. The Pampered Pig, cooking in
Photo by Audrey Evans Reserve Grand Champion - DWʼs Kountry Cookers
Jackʼs New South - First Place Ribs
Visit us online at www.bqtimes.com for the latest BBQ information
Photo by Audrey Evans
Page 2
The BBQ Times
Calendar of Events
Alabama Barbecue Association
Florida Barbeque Association
February 25, 2012 2012 Que’n for Kids Gurley, Alabama Backyard Division Kids Q Contact Chris Wells at grcbbq@yahoo.com 256-990-3492
February 24-25, 2012 2012 February 24-25, 2012 2012 Ribs On The Ridge Haines City, FL Contact: City of Haines City - Parks & Recreation Department (863)421-3700
March 9-10, 2012 2012 BBQ Championship & Hog Wild Festival Mobile, Alabama Pro & Backyard Divisions Contact Glenn Harger at gharger1947@aol.com 251-479-4900 www.bbqmobile.net
March 2-3, 2012 St. Patty’s Blues, Brews, & BBQ Dublin, GA Contact: Randy Duggins (478)-2772525
Georgia Barbeque Association February 24-25, 2012 Pigs and Wings Perry - Houston County Airport Contact: Audrey Evans 478-2182333 or aevans@sunmulti.com April 13-14, 2011 Smokin Pork & Butts MBN/GBA Dual Contest Fairgrounds St Jackson, GA 30233 Scott Thurston 678-209-7593 asthurston@hotmail.com May 4-5, 2012 3rd Annual Hazlehurst BBQ Fest Hazlehurst, GA 31539 Jim Sewell 912-240-0106 jwsewell@mchsi.com June8-9, 2012 GBA is Goin’ Coastal Central Park Fernandina Beach, FL Jay Robertson Office: 904-277-7350 ext. 2013 Cell: 904-753-0001 jrobertson@fbfl.org Oct 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce Karen Bailey, Director for Better Hometown, Downtown Development Authority (478) 783-9294
Memphis Barbecue Network
Kansas City Barbeque Society
Mar 2 - Mar 3, 2012 Loose Caboose BBQ Contest Newton, MS Contact: Kay Crenshaw Phone: 601-479-7943 Email: ktcren@bellsouth.net
March 2 -3,2012 Smokin in the Square Pensacola, FL Contact: Ivan Delabrere Phone: 850-995-0060. smokininthesquare@yahoo.com
Mar 22 - Mar 24, 2012 Adel, GA Puddleville Pig Jig Contact: Linda Hazel Phone: 229-896-7176 or 229-3163048 Email: lghazel@windstream.net
March 2-3, 2012 Sam’s Club National BBQ Tour Ocala, FL Contact: KCBS OFFICE Phone: 800-963-5227.
March 2-3, 2012 Punta Gorda BBQ & Music Festival Mar 29 - Mar 31, 2012 Punta Gorda, FL Ducks Unlimited Head Quarters Contact: Jerry Cleffi - Smugglers One Waterfowl Way Event Management (941)-637-5953 Memphis, TNPigs In Flight Contact: Tal Goldsby 901-569-3089 March 9-10, 2012 tgoldsby@shoemakerfinancial.com Pig On The Pond “For The Kids” Clermont, FL Apr 13 - Apr 14, 2012 Contact: Cheryl Fishel (352)-516Smokin Pork N Butts 5897 Jackson, GA MBN/GBA Dual Contest March 9-10, 2012 Contact: Scott Thurston Isle Country Jamboree & BBQ Phone: 678-209-7593 Contest Email: asthurston@hotmail.com Isle Casino - Pompano Beach, FL Judge’s Contact: Sharon Graham Contact: Connie Davis (954)-383Address: PO Box 681 Jackson, GA 2285 30233 March 16-18, 2012 VikingFest Bar-B-Que Cookoff Fort Myers, FL Contact: Donny Overholser (239)-872-7787
February 2012
Apr 20 - Apr 21, 2012 Downtown District Philadelphia, MS Philadelphia Ham Jam Arts Festival Contact: Lisa Howell 601-656-1000 lhowell@neshoba.org
March 23-24, 2012 Fire Ant Festival BBQ Bash Apr 20 - Apr 21, 2012 Ashburn, GA Southaven Springfest Contact: Gail Wells / Sandy LumpSouthaven, MS kin (229)-567-3436 Contact: Kristi Faulkner Phone: 662-393-6939 March 24, 2012 Email: kfaulkner@southaven.org 4th Annual City of Fernandina Judge’s Contact: Eddie Foshee Beach Rib Cook-off Phone: 901-834-4208 Fernandina Beach, FL Contact: Jay Robertson, Parks and Email: jefoshee@gmail.com Recreation Manager May 25, 2012 (904)-277-7350 ext. 2013 or (904)Brenau Barbecue Championship 753-0001 Gainesville, GA Contact: Jim Barco March 24-25, 2012 Waterfest F.U.N. “O.L. Raulerson, Phone: 770-534-6161 Email: jbarco@brenau.edu Jr.” BBQ Contest Okeechobee, FL Contact: Noel Stephen (863)-6340650
WWW.BQTIMES.COM
March 9-10, 2012 Sam’s Club National BBQ Tour Baton Rouge, LA Contact: KCBS OFFICE Phone: 800-963-5227. March 9-10, 2012 BBQ Championship and Hog Wild Festival Mobile, AL STATE CHAMPIONSHIP Contact: Marty Wheeler Phone: 251-479-4900. Fax: 251-479-4998. mwheeler@ucpmobile.org March 16-17, 2012 Link Centre Don’t Be Cruel BBQ Duel Tupelo, MS STATE CHAMPIONSHIP Contact: Bev Crossen Randy Pickens Phone: 662-397-6821. tupelobbq@gmail.com
South Carolina Barbecue Association Feburary 24-25, 2012 Bands, Brews & BBQ Port Royal, SC An event to benefit FRIENDS of Caroline Hospice Contact: Janie Lackman, 843-5256257 or email: janie@friendsofcarolinehospice.com March 2-3, 2012 Benefit BBQ for Boy Scouts Sumter SC Contact: Glenn Robinson 803-543-7105 glennrobinson61(at)gmail.com
February 2012
Florida BBQ Assoc.
Dana “Big Papa” Hillis President FL BBQ Association
January flew by with some great contests and February has done the same. The next few months you can find a place to cook almost every weekend and that is great for all us bbq addicts. We have some new contests coming up in Dublin Georgia and Ashburn Georgia and these will be great contests for all the northern teams to compete at. Pompano and Fort Myers have 2 new contests and the Fort Myers contest is being held at Bishop Verot High
School and is being run by the guys that have the best concession stand at any high school in Florida and maybe in the whole country. The Fba Board of Directors has been hard at work and are doing a great job. The time and effort this group puts in is impressive. The Reps have been working extremely hard and the new reps in training are really enjoying the program and have done a nice job. The judging classes have been very successful and I have gotten a lot of positive feedback on people really enjoying becoming a part of the FBA. The new Forum is up and running smoothly and the members using it like it. We are in the process of starting some committees to address future things we want to work on including a group to study our by laws and see what kind of changes might need to be made to make the FBA stronger. If anyone is interested in becoming a contest rep or helping out with some of the things we are going to be working on please contact
The BBQ Times
Page 3
President’s Message
me by email or contact anyone on the board. The next time you are at a contest and see Fully Involved BBQ stop and see their new trophy they are carrying around with them. You will get a good laugh and some valuable information about where you leave your toothpicks. Dave thanks for having a good sense of humor and do your best to win a Grand before Getta Grip does. Our thoughts and prayers go out to some of our BBQ family that have sufferd losses and we have some members that are fighting health issues. This whole bbq thing we do is so much fun we all need to remember to enjoy everyday while we can Thanks to everyone for the strong support for making the FBA the great organization it is. Remember to call ahead to a contest as soon as you know you plan to attend and let them know your plans. If you are a judge communicate well with the organizer to let them know your coming.
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February 2012
The BBQ Times
Pigs and Wings 2012...CRAZY! Competition Ribs Audrey Evans
Publisher & Editor aevans@bqtimes.com
I can’t believe that Pigs ad Wings 2012 is here. I feel like it should still be in the planning stages months away and well, at the point you are reading this, you are either in attendance or it has passed and I am finally able to breathe! Just to give you an idea I am writing this on Tuesday morning as I am trying to get this thing to press. I have been so overloaded with phone calls, emails and working on the contest that the month slipped up and here it is time for another edition. I’ll enjoy it now because once it slows down I am going to wonder what to do with my time once again. If you are someone who feels like you just can’t get me...I apologize...I have tried and tried to return all of the calls and emails so I hope I haven’t missed any one completely. I’m truly curious to see if AT&T can tell me how many phone calls I have received in the last month...I can only use
one word to describe it... CRAZY! I just hope everyone enjoys the event as much as I have, putting it together. As of today we have 56 teams signed up and to be quite honest...the goal I set for myself was to come close to 50. We had 38 last year so this has been quite an adventure. We have added sponsors, and vendors, more than you can imagine! I hope these folks know how much their support of this event and its success is deeply appreciated. If it weren’t for these folks, this competition would not be possible. I have come in contact with some GREAT folks and would be happy to recommend any of them to anyone. If you are planning an event and have any questions, give me a call. I will be happy to point you in the direction of the right folks to work with. It’s a growing process and I will help in whatever way I can. Don’t forget to let me know about your event as well so I can get it on the calendar here and work it out to attend. Be on the look out over the next month or so I am looking to expand our website. I have had a few conversations with a gentleman Bob Johnson who has started judging for GBA and I believe his company might be a good fit for us. It is HARD to try and keep up with everything involved in this ALL the time...and
do it alone! I am looking forward to getting you (the reader) better coverage and access to all of the information you want. If you have any suggestions on anything I can do to make the paper a better read in your eyes, feel free to email me @ aevans@sunmulti.com Speaking of Bob, he is involved in the Hawkinsville Harvest Fest and BBQ Championship sponsored by the Hawkinsville Better Hometown. Hawkinsville is just about 15 minutes from where I live in Perry, and is such a quaint little place. Someone even mentioned to me, they might be teaming up with Hardy Farms Peanuts to have the First Ever Boiled Peanut Competition and there might be some extras for the team that wins as well. Big Stuff going on there. If you have any questions you can contact Bob @ 478-230—6953 or Karen Bailey at 478-783-9294. You can email them at bob @hawkinsvilleharvestfest. com or Karen@hawkinsvill eharvestfest.com. And they also have a website: www. hawkinvilleharvestfest.com! Be on the lookout for your subscription renewal form in the next few months. Depending on when you subscribed, I will sending them out each month starting in March. It will let you know when you’re subscription expires so you don’t get cut off. Until next month..... Thanks Ya’ll! Keep Rubbin’ Them Butts!
The BBQTimes �
www.bqtimes.com
“For The Folks That Want A Little Smoke In Their Life”
Owner Editor & Publisher Audrey A. Evans Published by Double A Evans, LLC DBA The BBQ Times. The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333
Carl Williams
“Que-Talk with Smokinwilly” smokinwillysquealers@ gmail.com. Lets regress a little back to our backyard barbecuing days with family and friends or maybe a Sunday afternoon cook out with the neighbors. We would go down to the local meat market and just throwed a few slabs of ribs in the shopping cart without paying any attention to how they looked. Oh Man! These are purty, away we go and we were happy. Those were the good ole non-stressful days where we were not concerned with all this hi-tech stuff with electronic guru’s and temperature monitoring devices. Even today the best barbecue comes from “looks and feel” just like we did back in the days. In the article this month, I want to cover some very important competition techniques that will help you win contest just by paying attention to little details. Yes, it seems minor but so many times our new teams just entering the sport of competition barbecue over look some of the most important aspects of the rib category. As with all my articles, I want to focus on ways to help our new teams who are just getting started. When you first get into competing with “The Big Boys” as you often hear mentioned, you welcome any advice and help you can get.
Some will tell you that ribs are the hardest category to master and they are the most difficult or should I say challenging. However, here are a few tips on processing your ribs for turn in that hopefully will help you improve your ribs scores. I select the three best sets of ribs that I cook for the turn in box and lay all three sets on the cutting board bone side up. Apply my favorite rib sauce very hot and then flip them over and do the same on the top. I take my electric knife and with my pointer finger and thumb, I place them on each bone to use as a guide in cutting. This works really well when you have crooked bones. Make sure that your knife blades are very sharp. Cut all ribs the same size and parallel to the bone. Make sure your cuts are straight with the same distribution of meat on the bone (End to End). Watch how you cut in relation to the bone. After you finish cutting all ribs, go three bones in on each end of the rib and check for tenderness and taste. Do this on all three slabs. Pick out the best 5 or 6 ribs preferably from the center of the best two slabs paying attention to shape, size and bone pull back. Make sure the bone pull back is the same on all ribs selected. If you have a long bone pull back, the judge’s eye will always focus on it and distract from the rest of the box. Never cut off a bone, very important for the judges to see the pull back. All of this is absolutely important for presentation. Next we want to carefully take the bones selected and place them in the turn in box with the bones exposed. Always keep the ribs close together to retain heat. There are many ways to build a turn in box and I will leave that up to you.
Just remember that uniform exposed bones attract the judge’s attention. Make sure your presentation highlights sharpness not dullness. Now comes the next question, to sauce or not to sauce the ribs. There are many different opinions on this. Personally, I prefer not to sauce while in the smoker. If you do sauce don’t let it pool on top of the ribs. Go very light and brush out for even distribution. Remember, this is a meat contest not who has the best tasting sauce. Most judges prefer very little to no sauce. If you have seeds or course grind black pepper in the sauce, strain before applying. If you use garnish, make sure ribs don’t settle down in the garnish. Bind and press down as your placing the garnish in the box so the bed will be firm and not spongy. Always build your rib box with parsley; it makes the ribs more appealing and attractive. Lettuce does not work well. Build a bed of parsley that lifts the meat up and makes it “Jump Out” at the judges. Make your presentation appealing and appetizing. “WOW Factor”, make it scream “Eat me Now”! Last, but important wipe off all drippings before closing the box. Take a picture of your purty work for future reference. If you have any specific topics you would like for me to address or feedback, please email me at smokinw illysquealers@gmail.com. Que~Tip of the month: Never sauce your ribs while in the smoker. Apply a very “Hot” thin layer of sauce when preparing your ribs for turn in. Always sauce your ribs immediately after you remove them from the smoker and let them rest before cutting.
February 2012
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The BBQ Times
Harry’s Sweet Corner The Way I See It
President GA BBQ Association
I would like to introduce a new feature to the GBA family of cooks, judges and other “fine” folks. It will be called “Harry’s Sweet Corner”. It will feature dessert recipes from GBA members ONLY. Members may submit one recipe each month for consideration and selection will be made up of a committee of one , ME, for printing. As you know desserts are like women, they come in all colors: red hair, blonde hair, brown hair, black hair, grey hair and some you don’t really know what color to call
like to know that you have prepared your dessert recipe before. May be cake/frosting, pie/custard/cobbler, cookies/crisp/bars/squares/fudge/ candy, ice cream, or other commonly accepted dessert categories. Send an e-mail to Harry Faircloth at hlfcloth@bellsouth.net or you may hand me directly a printed copy of your favorite dessert for consideration. Do you have a story to go with your recipe i.e.: it came from my favorite motherin-law (how many have you had), it came over on the Mayflower with my grandmothers, uncles, sisters, great grandmother, ha-ha. If you would like to submit a photo with it to show the finished product that would be fine. If you would like to present a “finished-product ”(the real thing that would be better) . I will print up to 3 each month, depending on length. You may submit only one each month.
CONTEST ORGANIZER— Would you like to make your life easier? Online Applications and accept Online Payments? Our system gives you that and more… expense tracking, email/ text alert ability and management reports! Go to: www.CompBBQ.com and watch the video tour. Next go to Competitions and try the sample site!
We have certainly come a long ways since the horse and buggy days. A lot of you have never seen a horse and buggy except on T.V. or the movies, the horse and buggy (In hat you would call the olden days) was a sports vehicle, it was not much good for any thing except for
that you have made along the way. Believe me I have made my share. The bible says that God is faithful to forgive us for our mistakes if we will ask they are the one that is hurting, so if your life is miserable try a little forgiving. If you knew you had one week to live what would you do, who would you blame for the short time you have left, one thing for sure we don’t know how much time we have left so what time we have left lets live it like God intended. Lets love our fellow man, lets be neighbors helping each other slow down and smell the roses, see the sunshine. How we live our lives is our responsibility. If you want to blame someone for your short coming look in the mirror.
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Ernie Wright
DW’s Kountry Cookers Inspirational Thoughts
courting your girl friend or for the doctors making their rounds, back in those days doctors actually made house calls, when your neighbor was your closest friend, today a lot of us don’t even know our neighbor, we are too busy living our lies trying to be happy, and a lot of us have failed miser bully. We want what we cannot afford. We work two jobs, our wives work and we still can’t make ends meets, we don’t have time to visit, when we get home from work we are too tired to visit the person down the street that is supposed to be our neighbor, my advice set your sights on content, on happiness, try living a little. You know the old saying, you tail lights shine a lot brighter than your headlights, to me this means you can look back over your life and see the mistakes
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Harry Faircloth
it because this head is all colors of the rainbow. Some desserts like women are tall, some are short, some are thick and some are thin. Desserts are 99.9% sweet like women. That’s not to say a dessert won’t go “flat” if you wait too long to “indulge” it or it might sour if you don’t “pay attention” to it or all the sweetness leaves it if you don’t “stroke” it properly and often. Or better yet a dessert is like a woman whom you take great pride in “showing off” and one you take great pride in stroking every day and telling them “how beautiful” they are. Sometimes desserts get better with age too. One other thing, Now you “dress” a woman up and boy-howdy, look what you’ve been hiding, a diamond in the ruff. Get my drift. Men, women and children send in your recipes starting now and lets enjoy sharing with everyone. That is a way we can share our GBA “sweetness” with the world. The GBA Sponsors: “ Harry’s Sweet Corner” Not mandatory but would
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February 2012
The BBQ Times
2012 Southeast Regional Pigfest • Tallahassee, FL • February 17-19
By Dana Hillis I remember a contest last year where Suwannee River Smokers had some mechanical issues during a contest and managed to win their 1st Grand. They proved they can cook well again in Tallahassee winning Grand Champion over a tough crowd. of competitors at the 2nd annual Southeast Regional Pigfest. Budmeisters continued their fine cooking winning
the Reserve Grand honors. Sauced BBQ took 3rd place with Bubba Q taking 4th and B and T BBQ taking 5th. Team Pork Rindz had a nice top 10 finish and Saucy Swinos had another nice cook with a top 10 finish. Sauced BBQ had a 1st place in chicken, LJ Smokin and his top secret rib recipe took 1st in ribs, Suwannee River Smokers took 1st in pork and Rescue Smokers took
the top brisket score of the day. 43 teams cooked in Tallahassee on Friday night and Saturday and this contest was carrying into Sunday and I hope the vendors all had a great weekend. Dorothy Johnson did a good job and all the reps and judges did a good job as usual . Congratulations to all that got calls and see everyone at a contest soon.
Grand Champion 1st Place Pork Suwannee River Smokers
OVERALL: Suwannee River Smokers 762.61665 Budmeisters 756.23332 Sauced BBQ 752.15001 Bub-Ba-Q 750.39997 B & T BBQ 747.48332 Barbeque Crew 745.98332 Team Pork Rindz 741.88332 Forrest’s Fine Foods 741.61668 Florida Skin-n-Bones 738.73333 Saucy Swine-O’s 737.51665 CHICKEN: 1. Sauced BBQ 192.66667 2. Team Pork Rindz 188.18333 3. Bub-Ba-Q 188.06666 4. B & T BBQ 186.03334 5. Blitzkrieg BBQ 186.01666 6. Budmeisters 185.81667 7. Suwannee River Smokers 184.60000 8. Saucy Swine-O’s 184.19999 9. Pork Barrel BBQ 184.05000 10. Barbeque Crew 183.53334
Blitzkrieg BBQ 737.49999 Smokin Your Butt BBQ Team 734.80001 L J Smokin 734.75000 Poverty Hill Smokers 731.56668 Rescue Smokers 730.81666 Cook’s Portable Smokehouse 727.01667 Willingham’s BBQ 723.05000 The Ross Team 719.44998 Kinfolks Smoke’n BBQ 710.51666 Right on Que 706.08334 PORK: 1. Suwannee River Smokers 196.21666 2. Budmeisters 195.51665 3. Sauced BBQ 192.76666 4. Smokin Your Butt BBQ Team 191.21667 5. B & T BBQ 190.30000 6. Barbeque Crew 189.73333 7. Florida Skin-n-Bones 189.10000 8. Cook’s Portable Smokehouse 188.61666 9. Bub-Ba-Q 188.29999 10. Wagon Wheel BBQ 188.11666
RIBS: 1. L J Smokin 195.04999 2. B & T BBQ 193.13332 3. Bub-Ba-Q 190.86666 4. Suwannee River Smokers 189.60000 5. Blitzkrieg BBQ 189.06666 6. Forrest’s Fine Foods 188.61667 7. Team Pork Rindz 188.56667 8. Willingham’s BBQ 188.25000 9. Sauced BBQ 187.86667 10. Poverty Hill Smokers 186.23334
BRISKET: 1. Rescue Smokers 193.35000 2. Barbeque Crew 192.39999 3. Suwannee River Smokers 192.19999 4. Budmeisters 191.28333 5. Forrest’s Fine Foods 190.06667 6. Florida Skin-n-Bones 189.83333 7. Team Pork Rindz 187.88333 8. Saucy Swine-O’s 187.41666 9. Cook’s Portable Smokehouse 186.60001 10. Smokin Your Butt BBQ Team 185.76666
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
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1st Place Ribs LJ Smokin’
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What Is Good Barbecue? February 2012
By Kevin Sparks As a competition barbecue pitmaster and co-owner of Lawdawg BBQ, I am often asked “what is good barbecue”? The next question that usually comes up is “where can I get good barbecue”? There is as much of a debate about what barbecue is as there is on how to cook it and how it should be served. Many people believe that barbecue derived from “barbacoa”, a West Indian term which denotes a method of slow-cooking meat over hot coals. The Oxford English dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that “barbecue” actually comes from the French phrase “barbe a queue”, meaning from head to tail. Proponents of this theory point to the whole hog cooking method used by some barbecue pitmasters. The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that “barbacoa” became “barbecue”. In the northern United States, barbecue is a verb, because barbecue is cooked at a higher temperature on a grill. It is a method known in barbecue as “hot and fast”. In the south, however, barbecue is most definitely a noun. The meat is cooked at a lower temperature and for a longer period of time, a method that is called “low and slow”. Cooking your meat “low and slow” allows the protein in the meat to break down, resulting in tremendous tenderness and taste. So, as you can see, there is a difference of opinion on the origins of barbecue, how it is cooked, and even how
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The BBQ Times
it is spelled. Often times you will find it spelled “barbecue, barbeque, bar-b-que and even shorter versions of ‘cue, ‘que, and bbq”. Barbecue, throughout history has always been known as a non class-specific food, one that could be enjoyed by the rich or the poor. It is often said that barbecue originated in the old southern slave plantations and that plantation owners regularly held pig pickin’s for the slaves. They have also been featured at church picnics, private parties, and political rallies. In the south, barbecue is pork. In Kentucky, it can mean beef or mutton. If you are in Texas, it will be beef. One thing is for sure, barbecue is a southern cultural icon. Few people can argue that in the south. For those in the north, they seem content on grilling hamburgers and hotdogs. The preparation of barbecue is time consuming and relatively inexpensive, but it is a classic southern staple. Whether it is served pulled, chopped, or sliced and if it is served plain or with vinegar, mustard or tomato based sauce, there will always be a long running debate on what is barbecue. One thing all critics can agree on, it is delicious. So, what is the secret of good barbecue? Most people will disagree over how it is prepared, or how it is cooked. One thing that remains consistent is that most pitmasters will not reveal all of their secrets. Some cook it with dry rubs and serve it with sauce, some without sauce. Some cook it over mesquite, oak, hickory, or any of the fruit woods. What can I tell you about how I prepare my barbecue? It is given a generous dry rub of spices and allowed to sit at
room temperature to allow the spices to begin permeating the meat. The spices begin to break down the protein of the meat, which allows the meat to absorb the spices. I then fire up my pit to an optimum temperature of two hundred and twenty five degrees. I use a combination of charcoal and a fruit wood, usually either peach or apple, which will produce a sweet, smoky flavor in the meat. I then place the meat on the smoker and begin cooking for anywhere from three to twelve hours depending on which cut of meat I am cooking. We have covered the debated history of the origins of barbecue, and how it is prepared. But, to answer the question of what is good barbecue, well, that is a question that will be debated as far and wide as the history. With barbecue, you have different regions that bring different things. You have Memphis, TN that claims to be the barbecue king. Then, you have Kansas City, MO that claims to be the barbecue king. You will get different answers about good barbecue in both locations. The best answer that I can provide you about what is good barbecue. Find any restaurant across the country that dots the map. You are guaranteed to find out a lot about Americana and the tradition of the “joint”, the history of the pitmaster or family that started that particular restaurant. As a certified Kansas City Barbecue Society judge, I can tell you this: no one can tell you what good barbecue is. That is up to the taste of each individual person. But, I can tell you that this topic has been one of great debate for many years.
Where do you go to find the latest news and updates on BBQ competitions and events?
WWW.BQTIMES.COM
www.KosmosQ.com
Page 8
February 2012
The BBQ Times
Georgia BBQ Championship Throwdown • Young Harris, GA
Top Left: Grand Champion, Warren County Pork Choppers Top Right: First Place Chicken Winners, Pig Whisperers Left: Reserve Grand Champions, Rescue Smokers
Photos Submitted
• 14.7 sq.ft. Cooking area • Burns ¾ of a pound of Pellets per hour at 250◦F • Auto start, Start smoking
To order or for more information contact us at:
��� $
Now NowOnly Only
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Michael Mixon and Andy Speight Jackʼs New South Pork: 1. Warren Co. Pork Choppers - 174.2856 2. Jacks New South - 173.7144 3. South Pork - 172.0000 4. Pig Whisperers - 170.8570 5. Rocks Money Pit BBQ - 170.2858 6. Uncle Chet’s - 170.2858 7. TNT Southern Bar-B-Q - 168.5712 8. Sweet Smoke BBQ - 166.8572 9. Killer B’s BBQ - 166.8570 10. Bub-Ba-Q - 165.7142
Ribs: Brisket: 1. Que’n Stew’n & Brew’n - 177.1430 1. Rescue Smokers - 171.9998 2. Bub-Ba-Q - 176.0000 2. South Pork - 170.2856 3. Uncle Chet’s - 171.9998 3. Warren Co. Pork Choppers - 169.7142 4. Rescue Smokers - 171.4286 4. TNT Southern Bar-B-Q - 168.0000 5. Warren Co. Pork Choppers - 169.7142 5. Jacks New South - 166.8570 6. QueNivorous - 169.7142 6. QueNivorous - 165.1428 7. South Pork - 167.4282 7. Que’n Stew’n & Brew’n - 164.0002 8. Philly Blind Pig BBQ - 165.7144 8. Pit Bulls Up in Smoke - 164.0000 9. Primo Grills - 165.1430 9. Pig Whisperers - 163.9998 10. Jacks New South - 163.9998 10. Bub-Ba-Q - 163.4284 Overall: 1. Warren Co. Pork Choppers - 681.7138 14. QueNivorous - 650.2850 2. Rescue Smokers - 675.4280 15. Primo Grills - 642.8572 3. Que’n Stew’n & Brew’n - 673.7142 16. Tomlin Barbeque - 636.5708 4. Jacks New South - 673.7140 17. Sweet Smoke BBQ - 633.1426 5. Uncle Chet’s - 671.9998 18. BBQr’s Delight - 632.5706 6. Bub-Ba-Q - 670.8568 19. Philly Blind Pig BBQ - 631.9996 7. South Pork - 670.2848 20. Smokin’ Swine BBQ Crew 8. Pig Whisperers - 669.7138 615.9994 9. TNT Southern Bar-B-Q - 663.9998 21. The BBQ Doctor - 611.4282 10. Killer B’s BBQ - 658.2858 22. Hottie Hawg’s Smokin’ BB 11. Smoke On This - 653.7140 610.8560 12. Pit Bulls Up in Smoke - 653.1422 23. Smokin Gun BBQ - 587.4280 13. Rocks Money Pit BBQ - 650.8572 24. Double Barrel BBQ - 500.5712
“ Wood Up Y’all !”
in five minutes or less
• Stainless Steel interior & exterior • NSF Listed
Danny and Rebecca Coogle Pit Bulls Up In Smoke Chicken: 1. Pig Whisperers - 172.5714 2. Pit Bulls Up in Smoke - 171.9998 3. Smoke On This - 171.4286 4. Double Barrel BBQ - 171.4286 5. Que’n Stew’n & Brew’n - 170.8570 6. Tomlin Barbeque - 169.7144 7. Jacks New South - 169.1428 8. Warren Co. Pork Choppers - 167.9998 9. Rescue Smokers - 167.9998 10. Killer B’s BBQ - 167.4284
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PREMIUM SMOKER WOOD AVAILABLE IN: • CHERRY • HICKORY • MAPLE • OAK • PEACH • PECAN • AND MORE
baxtersoriginal@gmail.com • 770 846 4537 • www.baxtersoriginal.com
February 2012
Page 9
The BBQ Times
GBA Announces Blitzkrieg Wins 1st Grand At Dundee Two New Contests
The Georgia Barbecue Association (GBA) is proud to announce two new events on its competition calendar – Fernandina Beach and Hawkinsville. The “GBA is Goin’ Coastal” cook-off will be at Central Park in beautiful Fernandina Beach on June 8-9, 2012. For the first time ever, the GBA is crossing the border and heading to the Sunshine State. The City of Fernandina Beach and the Recreation Department invite all GBA members to come be a part of this historic event. For more information contact Jar Robertson at (904) 2777350 ext 2013 or by email:
jrobertson@fbfl.org. The GBA is returning to Hawkinsville in the fall on 2012 for the Hawkinsville Harvest Fest — Pigs & Produce on October 2627, 2012. The contest will be held in downtown Hawkinsville. The GBA is proud to back in this great city and is looking forward to another outstanding contest. Details and applications can be obtained by contacting Karen Bailey, Director for Better Hometown, at (478) 783-9294. Cook team and judge registration forms will also be available on the GBA website – www.bbqga.com.
Melissa Brown pulled By Dana Hillis Gavin because we all know to see Lang Smokers win off a great contest setting up Blitzkrieg has followed he is the secret weapon that their 1st FBA Grand to see in the parking lot of the local the game plan to a tee win- makes them win. Big Papas Cody do some serious backWinn Dixie which is hard to ning their first Grand at the kept their hot streak go- flips. Getta Grip had their big do. They had a great electriSouthern Smoke BBQ in ing with the Reserve Grand Dundee Florida. Tommy and Getta Grip almost won start with a 1st in chicken cian who worked his tail off finished last year off strong their 1st grand with a 1st in and ribs, Git R Smoked had getting power hooked up and and started 2012 with a good chicken and ribs but their 1st in pork and Blitzkrieg the little Italian restaurant 5th place finish in Naples, usually strong brisket finish iced the Grand with a 1st in provided a great dinner for everyone. This contest has a Reserve Grand in Fort was not there for them this brisket. Pops Q had a real good the opportunity to be really Pierce and finally top hon- week. Getta Grip ended up ors in Dundee. It is fun to 3rd, Lang Smokers finished cook in the Backyard event big and everyone worked see teams get excited to win a strong 4th and Palm Beach and took home the Backyard hard making this an enjoyable contest. and everyone was proud for Porkers took 5th. I cant wait Grand Championship. 8. All Fired Up & Kicking Ash 184.40000 CHICKEN: 5. Sweet Smoke Q 186.98334 9. The Q 183.45001 1 Getta Grip BBQ 194.29999 6. Hot Wachula’s 186.48333 10. Git-R-Smoked 181.63333 2.Big Papa’s Country Kitchen 193.61666 7. Kick Yo’ Butt 184.33333 PORK: 3.Blitzkrieg BBQ 192.68333 8. Two Crackers Cookin’ 183.94999 1. Getta Grip BBQ 194.29999 9. Big Papa’s Country Kitchen 183.75000 4. Lang BBQ Smokers 188.08333 2. Big Papa’s Country Kitchen 193.61666 10. Porker Face BBQ 181.46667 5. Hogs Gone Wild BBQ 185.04999 3. Blitzkrieg BBQ 192.68333 Overall: 6. Kick Yo’ Butt 184.81666 4. Lang BBQ Smokers 188.08333 1. Blitzkrieg BBQ 757.91663 7. Shanty Town BBQ 184.56667 8. All Fired Up & Kicking Ash 184.40000
9. The Q 183.45001 10. Git-R-Smoked 181.63333 RIBS: 1. Getta Grip BBQ 194.29999
2. Big Papa’s Country Kitchen 193.61666
3. Blitzkrieg BBQ 192.68333 4. Lang BBQ Smokers 188.08333 5. Hogs Gone Wild BBQ 185.04999 6. Kick Yo’ Butt 184.81666 7. Shanty Town BBQ 184.56667
5. Hogs Gone Wild BBQ 185.04999
6. Kick Yo’ Butt 7. Shanty Town BBQ
184.81666 184.56667
8. All Fired Up & Kicking Ash 184.40000
9. The Q 183.45001 10. Git-R-Smoked 181.63333 BRISKET: 1. Blitzkrieg BBQ 194.36665 2. Palm Beach Porkers 194.05000 3. Lang BBQ Smokers 188.90000 4. Git-R-Smoked 188.11667
2. Big Papa’s Country Kitchen 755.90000
3. Getta Grip BBQ 752.91665 4. Lang BBQ Smokers 751.73332 5. Palm Beach Porkers 744.84998 6. Git-R-Smoked 744.68333 7. Unknown BBQ 743.98330 8. Hot Wachula’s 738.21667 9. Hogs Gone Wild BBQ 735.81665 10. The Q 734.61668
It’sJoinAll About The Taste! the Georgia Barbecue Association It’s also all about the FUN and FELLOWSHIP that comes with being a part of the GBA Family. Some of the best barbecue pitmasters in the world are right here in Georgia and many of those compete in GBA sanctioned contests. Our GBA judges have the best job in the world as they meet new friends, swap tall tales and taste great barbecue at every contest. So, whether you’re an established cook team or judge or you are looking for an opportunity to become one, the Georgia Barbecue Association has a spot waiting for you!
���������������������������������������������������������������� ������������������������������������������������������������������� ��������������������������������������������������������������� ���������������������������������������������������������������� ����������������������������������������������������������� ������������������������������������������������������������������������������������������������������������������� ������������������������������������������������������������������������ ���������������������������������������������������� ���������������������������������������������������������������������������
����������������������������������������������������������������� Certification with GBA requires a Judging class @ an additional $15.00 fee Within a year of taking the class you must judge 2 GBA Contests to get your Certified Judge Badge GBA no longer accepts judges without them taking a GBA Judging Class.
����������������������������������������������������������� �����������������������
MAIL TO: Georgia Barbecue Association, Membership Application, Pam Nelms, Secretary/Treasurer, Georgia BBQ Association, PO Box 548, Sylvester, GA 31791 Or call for more information at (229) 347-1161
Payment may be made by enclosing a check.
Check type of membership: ____Individual USA membership $35.00 ____Family Membership USA $50.00 Make personal check or money order payable to:
GEORGIA BARBECUE ASSOCIATION
visit us online at www.bbqga.com
Page 10
February 2012
The BBQ Times
Sam’s Club National BBQ Tour • Tampa, FL February 17-18, 2012 • KCBS
Lakeland Pig Festival • Lakeland, FL January 27-28, 2012 • KCBS
Overall: 1. Good Buddies BBQ - 684.5710 11. Southern Style BBQ - 651.9998 2. Hot Wachulas - 671.9998 12. Whiskey Bent BBQ - 647.4286 3. Dr, BBQ - 671.4284 13. Kathleen Roadkill - 642.8570 4. Big Papa’s Country Kitch - 669.7140 14. Accutech BBQ - 642.2852 5. Everglades Seasoning BBQ - 669.7138 15. Sweet Smoke Q - 641.7144 6. Great Lakes BBQ & Feed C - 666.2854 16. Bamboo Warrior - 638.8568 7. Git-R-Smoked - 665.1428 17. Big Tymer BBQ - 638.8566 8. Florida’s Divine Swine - 658.2858 18. Team Holy Hog BBQ - 638.2852 9. All FiredUp & Kicking As - 657.1422 19. Getta Grip BBQ - 636.5716 10. Naked Bones - 655.4284 20. Sun State Smokers - 623.4282 Chicken: 1. Good Buddies BBQ - 177.7142 2. Hot Wachulas - 176.5714 3. Big Papa’s Country Kitch - 176.0000 4. Dr, BBQ - 174.2856 5. Everglades Seasoning BBQ - 173.1428 6. Team Holy Hog BBQ - 170.8572 7. Bamboo Warrior - 170.8572 8. Git-R-Smoked - 168.5714 9. All FiredUp & Kicking As - 166.2856 10. Accutech BBQ - 165.1426
Pork: 1. Sun State Smokers - 174.8572 2. Great Lakes BBQ & Feed C - 174.2856 3. All FiredUp & Kicking As - 171.9998 4. Dr, BBQ - 170.8572 5. Everglades Seasoning BBQ - 169.7142 6. Hot Wachulas - 169.7142 7. Florida’s Divine Swine - 168.5716 8. Southern Style BBQ - 166.8570 9. Big Papa’s Country Kitch - 166.8570 10. Bamboo Warrior - 165.1426
Overall: 1. Everglades Seasonings BB - 684.5716 11. Fatt Ashes - 654.8570 2. Cool Smoke - 674.2862 12. Firehouse BBQ - 651.4284 3. Pellet Envy - 669.7138 13. Kick Yo Butt BBQ - 650.8568 4. Git-R-Smoked BBQ - 665.7146 14. Unknown BBQ - 650.2858 5. Parrothead Smokers - 664.5710 15. Chix Swine Bovine - 646.8572 6. Rock River BBQ - 663.4282 16. Wicked Que - 646.8568 7. Uncle Kennys BBQ - 659.9996 17. BubbaChucks BBQ - 646.2854 8. Serial Griller - 658.8572 18. Hot Wachulas - 646.2854 9. Good Buddies BBQ - 657.7142 19. 3 Eyz BBQ - 644.5708 20. Palmetto Smokehouse - 643.4290 10. Whiskey Bent BBQ - 656.0000 Chicken: Pork: 1. BubbaChucks BBQ - 176.5714 1. GB’s BBQ - 174.8572 2. Parrothead Smokers - 174.2856 2. Kick Yo Butt BBQ - 172.0000 3. Hogs Gone Wild BBQ - 173.7146 3. Swampwater Boys - 172.0000 4. Kick Yo Butt BBQ - 171.9998 4. All Racked Up - 171.4284 5. Dizzy Pig - 170.8570 5. Pellet Envy - 170.8570 6. The Smokehouse Bandits - 170.2854 6. Team Low Rent - 169.7144 7. Cool Smoke - 169.7144 7. Everglades Seasonings BB - 169.7144 8. Hot Wachulas - 169.7142 8. Eb’s Pit Stop BBQ - 169.1428 9. Everglades Seasonings BB - 168.5714 9. Uncle Kennys BBQ - 169.1428 10. Uncle Kennys BBQ - 168.0000 10. Good Buddies BBQ - 168.5714
Ribs: 1. Florida’s Divine Swine - 170.8576 2. Everglades Seasoning BBQ - 170.2854 3. Sweet Smoke Q - 168.0002 4. Git-R-Smoked - 166.8572 5. Good Buddies BBQ - 166.8572 6. Naked Bones - 165.1430 7. Great Lakes BBQ & Feed C - 164.0000 8. Kathleen Roadkill - 164.0000 9. Dr, BBQ - 163.9998 10. Accutech BBQ - 161.7142
Brisket: 1. Big Tymer BBQ - 176.5714 2. Good Buddies BBQ - 175.4286 3. Whiskey Bent BBQ - 172.0000 4. Naked Bones - 171.4286 5. Big Papa’s Country Kitch - 170.2856 6. Git-R-Smoked - 169.7144 7. Getta Grip BBQ - 169.1430 8. Team Holy Hog BBQ - 168.5712 9. Hot Wachulas - 167.4286 10. All FiredUp & Kicking As - 166.8570
Ribs: 1. Git-R-Smoked BBQ - 173.1432 2. Parrothead Smokers - 173.1430 3. 3 Eyz BBQ - 172.5714 4. Swamp Boys - 172.0000 5. Pellet Envy - 172.0000 6. Good Buddies BBQ - 170.8572 7. Kathleen Road Kill - 169.7144 8. Everglades Seasonings BB - 168.5714 9. Naked Bones - 168.0000 10. Palmetto Smokehouse - 167.4288
Brisket: 1. Everglades Seasonings BB - 177.7144 2. Cool Smoke - 172.0004 3. Firehouse BBQ - 172.0002 4. Wicked Que - 172.0000 5. Git-R-Smoked BBQ - 171.4286 6. Smoke on the Lakes - 170.2856 7. Pellet Envy - 168.5714 8. Whiskey Bent BBQ - 167.4286 9. Hot Wachulas - 167.4286 10. Rock River BBQ - 167.4284
February 2012
Page 11
The BBQ Times
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Page 12
February 2012
The BBQ Times
Superbowl 2012
Darryl Mast
BBQ Superstars.com bbqsuperstars@gmail.com It was a good time had by all at the Super Bowl!! We got in Thursday Night and stayed in Rushville, Indiana.
We went to The Historic Park Restaurant the next mourning and ate some of the best ribs we ever ate. We had to get and interview and shoot around on the restaurant there were two of them. Then we headed out to Indianapolis. We arrived in Indy about 8am and walked around the city to find everything and came across The Weber Grill Restaurant. I returned later to shoot the restaurant and it was a 5 star restaurant. Fancy wood, great food, culinary chef, and it was packed out. They had a statue in the corner of Mr. Stephens the create-er of Weber Grills. There was a regular Competition 10X10 out front with The Weber Grills in there with food samples.
The we went down into the town square where they were cooking a whole hog. They left the original fat and all on it. It wasn’t really seasoned but with Kingsford Charcoal. We did and interview and he mentioned we should go to The Smoking Goose Meatery where they make 30 dollar a pound cold smoked, cold aged, and such meats. We spent the rest of the time with The Party Trailer. com and shot the tailgating party. It was hard to believe we were at the Super Bowl. The whole town hated New England was in The Colts Locker Room. Everyone from Indy wanted The Giants to win. They Won!! It was and experience I’ll never forget!
Smoke On The Water Belongs To Big Papa By Dana Hillis This contest is one of the premier contests in the country. Everything about this contest from generating funds to help so many kids, watching so many people work so hard for such a good cause and seeing everybody that likes to be a part of this event makes us proud to be able to win here. This was our 6th year being a part of this contest and to know our name will be on the trophy in the Boys and Girls club makes us truly proud. Big Papas squeaked out the Grand over Forrest Fine Foods who took Reserve by a hair over the hometown Bubba Chuck team. If Mike and Adam were able to cook more contests they would be the team to beat every week. 4th place went to the always tough Team Unknown who 1 2 3 4 5 6 7 8 9 10
SATURDAY, MARCH 17, 2012 10 a.m. - 6 p.m.
CHANCE TO WIN
LIVE ENTERTAINMENT
looks to be heading in the right direction under the new boss of the team known as Sugarfoot Lee. Sho Gud BBQ keeps cooking well and took the 5th spot. Gordon with GBs won 1st place chicken, Jacks Old South took 1st in ribs, Forrest Fine Foods had a near perfect score to take 1st in pork and Team Unknown had the best brisket of the day. How Frank keeps making this contest better every year is amazing. The entertainment is always 1st class with great music, artists that paint mystery pictures while the music plays, great performances by the kids from the club and flyovers and glow in the dark hang gliders that are just awesome. The crowds came out to enjoy some good bbq and
Big Papa’s Country Kitchen Forrest’s Fine Foods Bubba Chuck Team Unknown Sho Gud BBQ Uncle Kenny’s BBQ Hot Wachula’s GB’s BBQ Git-R-Smoked Wooley Bully BBQ Mafia
OVERALL: 11 12 13 14 15 16 17 18 19 20
Swamp Boys Naked Bones Good Buddies Whiskey Bent BBQ Smoky Dog Jacks Old South Blitzkrieg BBQ Fatt Ashes BBQ Getta Grip BBQ Boca BBQ
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BLOOD DRIVE SPONSORED BY
just take in the day. Myron Mixon said this was the best contest he has ever been to and the waiting list to get in and cook is always full. John and his crew from Squeels On Wheels are sponsored by Louisville Slugger and came on stage to give The Boys and Girls club a great gift of bats and baseball equipment that they were proud to donate. These guys are always fun to have at a contest because they know how to have a good time. Thanks to everyone involved for making this contest a great one and I cant wait to see what Frank comes up with for next year. We always get a nice letter from Frank thanking everyone involved with the contest and we look forward to it every year.
COOK-OFF COMPETITION ������������������������������������ �������������������������������������
February 2012
McCormick Cumin-Rubbed Steak with Avocado Salsa Verde
The BBQ Times
Total Recipe Time: 20 to 25 minutes 1 boneless beef top sirloin steak, cut 1 inch thick 2 teaspoons McCormick Ground Cumin 1-1/2 teaspoons McCormick Grill Mates Montreal Steak Seasoning, divided 1/2 cup tomatillo salsa 1 small avocado, diced 2 tablespoons chopped fresh cilantro 8 small corn tortillas (6 to 7-inch diameter), warmed
Michael McDearman American Grillmaster Experience
Toppings: Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges
Get Fired Up Foods!
1. Combine cumin and 1 teaspoon steak seasoning; press evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145째F) to medium (160째F) doneness, turning occasionally. 2. Meanwhile, combine salsa, avocado, cilantro and remaining 1/2 teaspoon steak seasoning in small bowl. Set aside until ready to use. 3. Carve steak into slices. Top tortillas with equal amounts of beef and avocado salsa. Garnish with Toppings, as desired. Makes 4 servings
Page 13
February 2012
The BBQ Times
Page 14
Special Thanks to Our Sponsors:
The Perry-Houston County Airport Authority State Bank and Trust Mad Cow Cutlery The Houston HOme Journal The New Perry Hotel Real Country WBML 105.9 ComSouth
Real Turf Solutions Southern Pro Landscaping CB&T Bank of Middle Georgia Georgia Barbecue Association Flint Energies Hertz Rental Equipment Mike’s Golf Carts Adopt-A-Potty
Schedule of Events
Friday :
Cooks Meeting: 5:00PM Friday Night Judges Meeting: 6:00PM Margarita Turn In: 6:30-6:45 PM Brunswick Stew Turn In: 7:00 – 7:15 PM Dessert Turn In : 7:30 – 7:45 PM
The Mid-Life Chrystlers Are Going To Start Between 8 and 9 PM and will be the night entertainment. A great Southern Rock Band you don’t want to miss!
Saturday :
Bloody Mary : 9:00 -9:15AM Judges Meeting Tentatively @ 9:30AM Pork Loin : 10:15 – 10:30 AM Chicken : 11:00 – 11:15 AM Pork: 11:45 AM – 12:00 PM Ribs: 12:30 – 12:45 PM Brisket: 1:15- 1:30 PM
FINALS FOR GBA Pork Loin 1:45-1:50 PM Pork 2:15-2:20 PM Ribs 2:45-2:50 PM
Awards Ceremony : 5PM (This will conclude the event)
Cook Teams:
Bethel Smokers Smokinwilly Squealers Rescue Smokers Bubba Grills DW’s Kountry Cookers Ray Scott Outdoors BBQ Heavenly Hawgs Macon Bacon Shade Tree Smokers Sunset Smokers Hicktown-Hoss Pop ‘n’ Chubbys Smokin’ Grill BBQ Smokin’ AJ’s Fat Willies BBQ Dixie Davis Cooks The BBQ Doctor Smarr Cooking Crew Houston Hawg Hustlers Fat Boy’s Smokin’ BBQ Dixie Que Clyde’s Cooking Kudzu Q Smokin’ Swine BBQ Flaming Butts Rib Job Naked Chicken Flyin’ Swine Smokers
Vendors
TNT Concessions Plank’s Enterprises (Meadow Creek) Go Fish Education Center Smokin’ Grill BBQ Body Byling, LLC Jack’s Old South A and J Funel Cakes Charles Guthrie’s Metal Artwork Just Smoke “N” Around Pit Boss Utility Belt BBQ SuperStars.com Hot Rod TV Jodi’s Assesories Rockin’ Bear Cafe’
Hawgdaddys BBQ Old Henry’s BBQ W.E.E. Cooking Rusty Bullet BBQ Holy Smokes Smoke Risen Barbecue Crew Power Porkers (Flint) Smokin The Good Stuff Aunt Mary’s BBQ Brigade Smokin’ 42 BBQ Cross Roads Cookers II LJ Smokin’ Blazin’ Butts 57 Smokehouse BBQ ComSouth Big D’s Firehouse Smokers Holy Smokers Rib Ranch Harry’s Backwoods BBQ Jack’s New South Smokin’ Dillas Que The Musiak Loose Bones Lang Smokers Law Dawg BBQ Rockin’ Bear Café’ Sauced Hogs Smoke Shack
The BBQ Times
February 2012
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CLASSIFIEDS
Southern Pride Model #BPK-700-SLSE Like new and clean. Email: Don Bender donbender@nc.rr.com
GEORGIA
Super nice Smoker for sale that is BRAND NEW and never used. I have only a few left at this price. They are priced to sale and are excellent reverse flow professional smokers. Shop around and you will not find a better price than this. I am wholesaling these smokers out. First Come first Served. firebox, grill on rear, propane burners on back for frying or boiling your favorite foods, new axle, new tires and wheels Can deliver for $1.50 per loaded mile from Athens, GA 706-621-2118 Call or Text
Traeger Grill is in excellant condition. Model # BBQ 075. It uses wood pellets for it’s heat sourse. Pellets come in a variety of wood spieces, such as oak, mesquite, pecan just to name a few. It’s an electric BBQ so you can cook under a patio cover. For more info call @ 478397-5805 anytime before 8 pm. 55 gallon drum grille with two cooking racks and smoker box made of heavy gauge steel. Stand is made of heavy gauge steel. call 478-390-7328
Big Bubba 500 gal 2 or 4 door BBQ pit with a propane gas ignite starter in smoke box. Cooking on this grill is from charcoal and/or meat can be smoked from using the smoke box. Like all of our units this one is built with quality components and a professional paint job. Gas is used for 2 fryers on the front and starting the wood in smoke box or for added heat through the smoke box while cooking. There are no gas burners inside the actual grill for cooking
2 Cooking Racks Inside, Lower 36”x72” and Upper 27”x72” 2 Doors on one side Easy to Clean 3.5’x4’ Cargo Area in Front of Trailer Reverse Airflow Plate for Smoking 1200 Degree High Temp Coating on Body fully Welded Trailer DOT Trailer Lights 2 3500lb Axles with NEW 15” tires safety chains and 2” ball coupler Contact Roger today: Mobile Space Sales and Rental 866-899-3906 436 Ga Highway 247 S Bonaire, GA 31005 mobilespace801@aol.com
Other Bubba Grill Models Also Availabe! Call Contact Roger today: Mobile Space Sales and Rental 866-899-3906 436 Ga Highway 247 S Bonaire, GA 31005 mobilespace801@aol.com
2011 Yamaha YZ 85
Great Condition • Very Clean • Garage Kept • Perry, GA
Call Danny : 478-808-2708
500 gal. Grill Smoke or use Charcoal Wood Burning oven 2 Propane Holders in Front and 2 Fish Fryers 2 Stainless Steel 500 Degree Thermometers
It’s A New Year...... Are you thinking it’s Time to Get Rid of Last Year’s Smoker..... Place your used items for Sale in The BBQ Times Classifieds for
FREE
This Classified Deal Can Include Photos and will even be placed online too! Send your’s in today: thebbqtimes@yahoo.com or Call: 478-218-2333
The BBQ Times
February 2012
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Bubba Grills A Southern Cooking Creation Join our bubba grills family! Located right in the Heart of Central Georgia in Haddock, GA.
he t n i d e t Undefea Q Season 2011 BB
INTRODUCING
” r e k o o c r e p u s “the
bubba grills cooking school Coming in June!
email or call today for a custom quote
478-288-1433 • bubbagrills@windstream.net (please include your name & phone number in email)