The BBQ Times “For The Folks That Want A Little Smoke In Their Life”
www.bqtimes.com
Volume 3 • Number 3
Table of Contents ............
January 2012
B & T Wears Triple Crown By Audrey Evans Editor
Calendar of Events....... 2 Boars Night Out............3 Audrey Evans.................4 Carl Williams................4 Harry Faircloth..............6 Dana Hillis....................6 Dublin, St.Patricks Q......7 Photo Review of 2011...9 Pierce Co. Pig Pickin.....9 Subscribe Today...........11 Darryl Mast.................12 Get Fired Up Foods.....13 Classifieds...................15
s u r o f Look e next at th BQ B ion! tit e p m o C
Photo Submitted
Bill and Teresa Tanner, Team B & T BBQ Accept the Award for First Place Chicken moments before being annouced as the 2011 Triple Crown Champions.
If you are around the BBQ circuit, here in the Southeast, a team you haven’t been able to miss in 2011 is B & T BBQ. Bill Tanner and his crew are at almost every competition I go to. Back in April this team took the Grand Champion prize in Dothan, AL and very few would have predicted that B & T would be taking home the Triple Crown for 2011, on December 10, 2011. Bill Tanner took home this prize turning in a first place chicken, eighth place pork and a first place brisket helping them to outscore the Team of the Year, Git-R-Smoked by not even ten points. Terry McKay with Git-RSmoked held on to the second place position turning in a second place chicken, first place ribs, and fifth place pork. Despite the fact Terry did not get to take home the Triple Crown, he surely had
an amazing year. Dana “Big Papa” Hillis took home third overall in this event with a fifth place chicken, third place ribs, and seventh place pork. Kenny Nadeau, Uncle Kenny’s BBQ took home fourth overall with a third place brisket, and eighth place ribs. Forrest Dilmore, head cook of Forrest’s Fine Foods closed out the top five for the Triple Crown. GB’s BBQ took sixth with Foy Whatley’s Barbeque Crew finishing sixth. Foy had a tenth place chicken, ninth place ribs, and sixth place pork. Damon Wooley and his BBQ Mafia had a seventh place ribs taking eighth place overall. Getta Grip BBQ turned in a seventh place chicken, sixth place ribs, and a second place brisket coming in ninth overall. U Rub Me Raw took home a first place pork finish but rounded out the top ten for the Florida Barbecue Triple Crown event. See Page...10
Git-R-Smoked Grands at Ziggy Dick’s By Audrey Evans Editor
On January 6 -7, 2012 folks of the Florida Barbe-
cue Association headed over to Naples, Florida for the Ziggy Dick’s BBQ Cook-off and Festival. This was the second year of the cook-off, which hosted 39 Pro Teams and 8 backyard teams along with a huge crowd and magnificent weather to start off 2012 for FBA. Terry McKay came to the season ready to start over, taking home Grand Champion. Git-R-Smoked turned in first place pork,
tenth place ribs and brisket and a seventh place chicken. Dana “Big Papa” Hillis was right behind taking home Reserve Champion with his ninth place chicken, fifth place pork, and third place brisket. Unknown BBQ took home fourth overall as well as fourth in chicken, and seventh in brisket. Blitzkrieg BBQ finished out the top five in Perry, Florida.
See Page...10
Photo Submitted
Terry McKay, far left, Git-R-Smoked accepts the prize with team-mate, Walter “Stump” McDowell, far right.
Visit us online at www.bqtimes.com for the latest BBQ information
Page 2
The BBQ Times
Calendar of Events
Alabama Barbecue Association
February 25, 2012 2012 Que’n for Kids Gurley, AL Gurley, Alabama Backyard Division Kids Q Contact Chris Wells at grcbbq@yahoo.com 256-990-3492 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
Georgia Barbeque Association February 10-11, 2012 Pierce Co. Pig Pickin’ 200 S. Central Ave Blackshear, GA Matt Carter- 912-449-7044 cell: 912-670-0016 February 24-25, 2012 Pigs and Wings Perry - Houston County Airport Contact: Audrey Evans 478-2182333 or aevans@sunmulti.com March 16-17, 2012 Albany, GA 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
Florida Barbeque Association January 13-14, 2012 Cowboys’s 2nd Annual Pig Out Ft Pierce, FL
Contact: Jim McCoin (863)-634-7220 or email: bigdaddybbque@hotmail.com
January 20-21, 2012 Southern Smokers BBQ Dundee, FL Contact: Melisa Brown (863)-2218208 or (863)-438-4391 or email: mdb1966@hotmail.com February 3-4, 2012 8th Annual Citrus Center Boys & Girls Clubs “Smoke on the Water” BBQ - Winter Haven, FL This contest is the FBA Florida State Championship for 2012 Frank Csomos (863)-287-3075 or (863)-294-5400 or email: froglips02@aol.com
March 16-17, 2012 Beulahfest - Pensacola, FL (850)-944-1049 or e-mail: grodrique@yahoo.com
March 16-17, 2012 VikingFest Bar-B-Que Cookoff Fort Myers, FL Donny Overholser (239)-872-7787 or e-mail: donny.overholser@bvhs.org March 23-25, 2012 Jacks Old South Cooking School Unadilla, GA Visit www.jacksoldsouth.com
National Barbeque Association
February 22-25, 2012 NBBQA National Conference and Trade Show • San Diego, CA February 11-12, 2012 Bub-Ba-Q Competition BBQ Cook- Visit nbbqa.org for more information. ing Class Woodstock, GA Memphis Barbecue Contact: www.bub-ba-q.com Network February 17-19, 2012 Southeast Regional Pigfest Tallahassee, FL Note: This is a 3-day event. Turnin and Judging, though, will be on Saturday. Dorothy Inman-Johnson (850)222-2043 or email: diane. haggerty@cacaainc.org
Mar 2 - Mar 3, 2012 Loose Caboose BBQ Contest Newton, MS Contact: Kay Crenshaw Phone: 601-479-7943 Email: ktcren@bellsouth.net
Mar 16 - Mar 17, 2012 Que’in on the Red Alexandria, LA Contact: Lisa Harris February 24-25, 2012 Phone: 318-449-5056 2012 Ribs On The Ridge Email: lisa.harris@cityofalex.com Haines City, FL Judge’s Contact: Emily LaCaze City of Haines City (863)-421-3700 Phone: 318-449-5051 or e-mail:tcassel@ci.haines-city.fl.us Email: emily.lacaze@cityofalex.com March 2-3, 2012 St. Patrick’s Day BBQ Cook-off Dublin, GA Randy Duggins (478)-277-2525 or Doyle Jones (478)697-5552 March 9-10, 2012 Pig On The Pond “For The Kids” Clermont, FL Cheryl Fishel (352)-516-5897 or email: pigonthepond@earthlink.net March 9-10, 2012 Isle Country Jamboree & BBQ Contest Pompano Beach, Florida Connie Davis (954)-383-2285 or email: conniedavisre@aol.com
Apr 13 - Apr 14, 2012 Smokin Pork N Butts Jackson, GA Contact: Scott Thurston Phone: 678-209-7593 Email: asthurston@hotmail.com Judge’s Contact: Sharon Graham Address: PO Box 681 Jackson, GA 30233 Apr 20 - Apr 21, 2012 Southaven Springfest Southaven, MS Contact: Kristi Faulkner Phone: 662-393-6939 Email: kfaulkner@southaven.org Judge’s Contact: Eddie Foshee Phone: 901-834-4208 Email: jefoshee@gmail.com
WWW.BQTIMES.COM
January 2012
May 25, 2012 Brenau Barbecue Championship Gainesville, GA Contact: Jim Barco Phone: 770-534-6161 Email: jbarco@brenau.edu
Kansas City Barbeque Society January 27-28,2012 Lakeland Pig Festival Lakeland, FL Contact: Cece Christian, PO Box 6985, Lakeland, FL 33807 Phone: 863-450-3322. executivedirect or@lakelandpigfest.com January 27-28,2012 Georgia BBQ Championship Throwdown Young Harris, GA Contact: Jim Stancil Phone: 404-3862531. bareknucklesbbq@yahoo.com Contact: Email Only jimamystancil@yahoo.com March 2 -3,2012 Smokin in the Square Pensacola, FL Contact: Ivan Delabrere Phone: 850-995-0060. smokininthesquare@yahoo.com 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
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
A Year to Remember 1 201 for Boars Night Out
January 2012
The BBQ Times
Above: Music City BBQ in Nashville, TN Boars Night Out won Grand Champion for the second year in a row, placing first in Shoulder and Whole Hog and third in Ribs. Right: Smokin Aces BBQ in Tunica, MS where BNO placed fifth in Whole Hog, and First in Ribs taking home Grand Champion Again. Boars Night Out is ranked 3rd in MBN Points for the 2011 Season.
Page 3
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Page 4
January 2012
The BBQ Times
Planning Pigs and Wings, Your Events for 2012 and Cooking with Jack D
Audrey Evans
Publisher & Editor aevans@bqtimes.com Christmas is over, New Years has passed, all the holiday rushing has gotten slowed back down and now it’s time for us to crank up some barbecue! I feel like I am always starting off my column, saying HOLY COW...It’s (insert month) Already! So I am not going to do that this time, or maybe I just did...oh well, I guess it’s like they say, Time Flys When you are having fun! That is one thing I have found for sure in the bbq circuit: great friends and great fun. As the 2012 Season is getting ready is quickly getting under way, I get reminded daily how busy these few months are going to be for me. The BBQ Times, helps host and organize Pigs and Wings BBQ Competition, which I am sure many of you have heard about by now. As the Event Organizer, and Editor of the paper, it is safe to say “my cup runneth over” in January and February but I wouldn’t change a thing. I love the fact that not only am I with these teams through the year working with the paper but that I actually get to put together an
event of this magnitude for the teams and for the town of Perry, where I live. Perry, GA is a quiet small town right in the smack dab middle of Georgia if you are not familiar. This event is hosted by The Perry-Houston County Airport Authority on February 24-25,2011 so everyone has plenty of time to make plans, plenty of room to roam and we have plenty of room to grow! This year we have opened our doors to vendors, and sponsors and have a Monetary Prize of over $10,500! $3,000 Grand Champion! Come give it a shot and see what it is about! Georgia Barbecue Association is a great tool for the cities and citizens of the state of Georgia and we can truly get an edge on the world of BBQ! We are still accepting applications for cook-teams, vendors and sponsors! You don’t want to miss out on Pigs and Wings 2012. In 2012 I am speaking out to other event organizers, do you want your event on the map for BBQ? Contact me, lets get some ads going, lets get you some coverage for your event, your sanctioning body and your teams! Talk to me folks, let me know if you have an event you would like to be covered. I am getting my calendar together this month and I am looking for places to be Featured each month of 2012. Let’s get your town on the map in the world of BBQ, if you don’t have a competition and think you might be interested in hosting one, I’ll set you up with the right folks for your area! ••• I had to do my food column a little different this month and tie it in with this one because I ran out of
room at the last minute and this is more of a personal preferenced food column. Let me know your thoughts, but until then, Ya’ll Keep Rubbin’ Them Butts !
Audrey’s Special Chili (Perfect for those days you just want to forget. )
2 lbs lean ground beef 1 tsp. of salt 2 TBLS. Vegetable oil 1 large onion, diced 1-2 cloves garlic, finely chopped 1⁄2 cup red wine, beer, beef stock or water 1⁄4 cup chili powder 1 tsp. cumin 1 TBSP. black pepper 1 tsp. oregano 1 can diced tomatoes 1 can chili or pinto beans 1⁄2 TBSP. hot sauce 1⁄2 TBSP. Worcestershire sauce 1⁄4 cup ketchup 1⁄4 cup mustard 1 small can diced chilies or jalapenos 1 green pepper, diced 1⁄4 cup brown sugar Cane Patch Syrup 1 Large bottle Jack Daniels I am going to start off by saying that yes, this is truly how we make chili but; this is also something I found typed up one day and got a kick out of it. After all, this paper is about having fun and this is me to a “T” some would say. This isn’t you’re normal chili. Anyone who makes chili can tell you that there is a perfect science to chili and that is just a known fact in the bbq world. No matter what you do you will not be able to duplicate the same batch of chili, even when you write it down. This is a
The BBQTimes �
www.bqtimes.com
“For The Folks That Want A Little Smoke In Their Life”
Editor & Publisher Audrey A. Evans
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
special chili that I learned to make a few years back and there’s just something about it that makes it perfect. You will only be able to use this as a guideline, but I can as-
sure you it will be some of the best you’ve ever tasted. If you know me well enough, you are sure to figure out my catch, but I only learn from the best! I am going to have
to write this in a slightly different recipe form than usual, so please forgive me if I loose track.
See Mr. Daniels........... 14
Georgia Barbecue Friends: It Truly Means Family
Carl Williams
“Que-Talk with Smokinwilly” smokinwillysquealers@ gmail.com. As I paused for a while to consider what I wanted to present to you this month, one thought came to mind and that is the overwhelming friendship shown by GBA cook teams towards each other. When we joined the GBA three years ago and began competing in procompetition events, we were welcomed into what we now call our GBA BBQ family. We are looking forward to the 2012 season being another great year in this sport of barbecue. As I reflect back on my most memorable moment in 2011, I want to share with you the meaning of true friendship in our GBA BBQ family. It started out like any other GBA contest. We arrived in Fort Valley, Georgia on Friday morning to participate in the Hambone Jam, The GBA Georgia State Championship. After getting everything set up and prepping all our meats, we visited with other teams enjoying the fellowship during the day. As I normally do around 9 p.m., I started the fire in my smoker. After about an hour the temperature was up around 230 degrees so I proceeded to get the meat ready
to put in the smoker when all (Kind words) Heck!!! Broke loose. The high temperature alarm was going off and the temperature had gone up to 300 degrees. The guru blower fan was still running and had not shut off. I checked the guru monitor and everything seemed to be ok. After about two hours of attempting to get the temperature under control, I knew I had to seek help. What I’m about to tell you now is at the true core what friendship is all about. I went down to the “DW Kookers” cook site and explained to “Scooter” what was happening. Without hesitation, he came back with me and we attempted to find out what the problem was to no avail. It was now moving on towards 12 o’clock a.m. and I was really getting concerned. I knew that if I didn’t get my meat on soon I would not make the turn in window. Then came a voice from the cook site next door to us. It was John Paugh, “Smokin’ the Good Stuff”. John came over and said; Carl I have two smokers going, but I will put all my meat in one smoker, shut it down and let you have my complete guru and monitor system so you can cook. After installing John’s control system on my smoker, we were able to cook all of our categories and everything went flawless the rest of the night. We managed to get everything turned in on time. It was a real shocker to us considering all the problems we had, but not only did we manage to overcome what seemed like a hopeless situation, we went on that day to place 1st in ribs, 5th in pulled pork and win Grand Champion. We also won the GBA 20112012 Georgia State Championship with the highest
overall final score in ribs with a 599.7 out of a possible 600. We owe a real debt of gratitude and our success at the State Championship to my friend John Paugh of “Smokin’ the Good Stuff”! His act of kindness, we will definitely cherish forever. All of us who are members of the GBA know the true meaning of “Friends helping Friends”. I know that every member of our GBA BBQ family, if ever faced with this or any similar situation would do the same for any member that John did for us. My friends, these are the bonds we all have as members of this wonderful organization, The “Georgia Barbecue Association”! For General Information: I Sent the guru monitor back to guru for repairs. Problem was a short circuit on the circuit board inside the monitor. So if you ever experience the guru blower failing to stop blowing at the proper setting, this may also be your problem. If you have any specific topics you would like for me to address or feedback, please email me at smokin willysquealers@gmail.com. Remember! For all your barbecue news, information, articles and photos go to www.bqtimes.com , find The BBQ Times on Twitter or Facebook. The best barbecue newspaper in South Georgia!!! Que~Tip of the month: When a friend is in trouble, don’t annoy him by asking if there is anything you can do. Think up something appropriate and do it! “Edgar Watson Howe”....This is what John did...Thank you John. Stay safe, Have fun and Happy Que’ing!!
January 2012
Page 5
The BBQ Times
7th Annual Dublin St. Patrick’s Day Cook-off An Offical Event of The Dublin-Laurens County St. Patrick’s Festival
100% Payout!
Help Dublin, GA Kick Off the 1st First Friday Event of 2012! And An Official Event of the Dublin-Laurens St Patrick’s Festival
Please Check One: ___ Professional Division ___ Backyard Division Team Name_________________________________________________________________ Address: City_________________________ State__________________ Zip Code _______________ Day Telephone #__________________________ Other #__________________________ Email Address_______________________________________________________________ Contact Name_______________________________________________________________ PAYOUT EXAMPLE
• Friday Evening Concert • Arts and Crafts Vendors • Food Vendors
Professional Division will give a 100% payback and is $65 per category Pulled Pork, Ribs, Chicken, and Brisket
Please list any special requirements
36 Teams @ $260 PAY 5 PLACES per catagory
nd
overall
Chicken
ribs
pork
brisket
Grand
2000
500
500
500
500
1st
Reserve
1000
350
350
350
350
2nd
3rd
400
200
200
200
200
3rd
4th
300
150
150
150
150
4th
5th
200
75
75
75
75
5th
6TH 7TH
150 100 1275
1275
1275
1275
8th
100 4250
Arrival and Set Up: Friday, March 2 , 2012 at any time: Cooks meeting will be held at 5:00 p.m. �Electricity (20 amps) and water are available for the teams at no charge �Sites will be approximately 30x20 – If more space is required for a larger cook rig, please identify that need on your application in the space provided above.
�This event is sanctioned by the Florida Barbecue Association and all rules and procedures apply Backyard Division will give a 50% payback and is $25 per category Pulled Pork, Ribs, Chicken, and Brisket payout total
9350
Category Cooking (Please check all that apply): ___Chicken ___Ribs ___Pork ___Brisket Amount Enclosed: $________
Signature____________________________________________________________________ Please mail application to: Randy Duggins 401 Brentwood Drive Dublin, GA 31021
For more information, please call or e-mail Randy Duggins at 478-277-2525 or Doyle Jones at 478-697-5552
randyduggins@ykk-api.com or doylejones@ykk-api.com
Page 6
GBA Welcomes All MBN Judges
Harry Faircloth
President GA BBQ Association The Georgia Barbecue Association is pleased to partner with the Memphis Barbecue Network and the organizers of the 4th Annual Smokin Pork-N-Butts hosted by the Exchange Club of Jackson, Georgia on April 13th and 14th, 2012. It will be the first GBA/MBN combined event in BBQ history. The GBA and the MBN see eye to eye on many as-
2012FBA READY FOR BIG YEAR
pects of competitive barbecue while providing slightly different competitive experiences. Both organizations sanction “all pork” competitions, use comparative judging, start at 10 and score down from there and use the preliminary and finals format to assure that the winners had the best BBQ today. A joint contest will bring cook teams from both sanctioning bodies together to see the parallels and everyone will have a chance to meet new friends and have new competition experiences. We also invite any MBN teams that have never cooked GBA will come over and give it a try. They will have fun and see what its like to be part of BBQ’s fastest growing sanctioning body. We will be encouraging GBA teams who’ve never cooked at an MBN Contest to dip their toe in and trying a category or 3 at Jackson and enjoy every-
thing that goes into a MBN competition experience. Also, the GBA is very pleased to announce that during calendar year 2012 the Georgia Barbecue Association is willing to extend GBA Judge certification to currently certified Memphis Barbecue Network Judges. All it takes for currently certified MBN Judges to become certified GBA Judges is a paid membership to the Georgia Barbecue Association. Applications and other details are available at the GBA Website. The membership application for MBN Judges to use to also become GBA Judges is available at http://www.bbqga.org/. When you get there click on “About” then click on “Join the GBA” then click on the Membership Application link. Remember ....................... .. It’s All About the Taste!
Dana “Big Papa” Hillis President FL BBQ Association
It is the middle of January and we have a couple of completed contests and a full schedule of contests coming up. Naples Rotary Club hosted the 2nd annual Ziggy Dicks BBQ Festival and nearly 50 teams made the trip to the Collier County Fairgrounds for what is turning out to be a contest you don’t want to miss. $15500 in prize money was given away and a lot of teams were happy with some nice payouts. Terry with Git R Smoked decided to get his first Grand Championship out of the way in a hurry with a convincing 12 point win over yours truly “Big Papas” who was very happy with a Reserve Grand in my home town. Wooley Bully took 3rd, Team Unknown took 4th and Blitzkrieg continued his climb to the top
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January 2012
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with a good 5th place finish. My good friend Tom was cooking with Mr. Bs BBQ team and was bragging he had a good chicken recipe and he proved it by winning 1st place in chicken. Zoo Wee Mamas won 1st in ribs, Git R Smoked was 1st in pork and Smoky Dog won brisket. Roger plans to make this contest even bigger next year with some top entertainment and this could be one of the biggest contests in Florida. The second contest of the year took us down to Ft Pierce Florida to attend Jim McCoins 2nd annual Cowboys Pig Out. Anyone that knows Jim (Big Daddy Q) will tell you hang on for the ride. Confederate Railroad and The Kentucky Headhunters followed up a PBR event and a great time was in store for all. Big Papas managed to score enough points to beat out Tommy and Blitzkrieg BBQ for the Grand Championship. Blitzkrieg had their highest finish ever taking home the Reserve Grand trophy and with 2 first place categories – chicken and brisket. Forrest is about to figure out which one of his 50 cookers has the magic touch and took 3rd. Lang Smokers has this Florida flavor figured out and took 4th. Saucy Swinos has caught on fast and rounded out the
top 5. Lang BBQ Smokers won 1st in ribs and Whiskey River Smokers won 1st place pork. Cody with Lang Smokers was so excited he did some backflips – I can’t wait to see him when they win Grand. Also if you run into Cody ask him about his run in with a real Florida Skunk Ape – the everglades version of bigfoot – you got to hear that story! A new contest is coming up in Dundee Florida and these organizers are excited. Look on the FBA schedule and it is exciting about the number of contests coming up. February has the legendary Smoke on the Water contest, The Tallahassee Southeast Regional Pigfest, and Haines City Ribs on the Ridge. March is loaded with some great contests including the St. Patty’s Blues Brews and BBQ in Dublin GA, along with Punta Gorda, Clermont, Pompano Beach, Pensacola, Fort Myers, Ashburn Georgia and Ocala. Get on the websites of the contests you plan on attending and let them know you are coming. Thanks to everyone involved with BBQ for your strong support of these awesome contests and see everyone at a contest soon.
GRC BBQ Festival Now Accepting Applications
February 25, 2012 Contact Chris Wells for more information: (256)990-3492
grcbbq@yahoo.com • www.facebook.com/GRCBBQFestival
January 2012
The BBQ Times
Page 7
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Page 8
The BBQ Times
January 2012
Central Florida BBQ Festival • Sebring, FL • December 2, 2011 Audrey Evans Editor For some reason on December 2, 2011 when teams pulled into Sebring, Florida they found the warm temperatures and a weekend of fun awaiting them. It usually is far from warm here during December, you can ask anyone who’s cooked or judged the Central Florida BBQ Festival and you’ll hear enough stories about frigid temperatures that you’ll think they’re talking about Alaska! Fatt Ashes BBQ Team
watched the only temperatures that mattered though and came away with the Grand Champion’s trophy as well as 1st Place in Brisket; their second win of the season. Head Cook David McMillian and his team from Lakeland, Florida took home third place in chicken, third place in pork and first place in Brisket. Rub Bagby’s Swamp Boys took home Reserve along with a first in Ribs, his scores just enough to lift his team to third place in the Team of the Year over Flori-
Fat Ashes - Grand Champion
da Boys, who have had their best season ever. Rub took home sixth place in chicken, first in ribs, and third in Brisket. Terry McKay’s team Git-R-Smoked took home the third place overall with a fourth place rib finish, fourth place pork finish, and a second place Brisket. This event was sanctioned by Florida Barbecue Association and served as a Jack Daniels Qualifier. For further information on the 2012 or 2012 contest, you may contact Jim Fortner at 863382-2255.
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OVERALL: 1. Fatt Ashes 752.40002 11.Sweet Smoke Q 727.58332 2.Swamp Boys 749.50000 12.Collision Course BBQ 727.38330 3.Git-R-Smoked 748.93334 13.Big Papa’s Country Kitchen 726.41665 14.All Racked Up 722.66666 4.Kick Yo’ Butt 744.83333 5.Fully Involved 739.43333 15.Florida Skin-n-Bones 721.91667 6.Florida Boys 737.91668 16.Florida Cracker BBQ 720.53334 7.Great Lakes BBQ Feed Company 737.10001 17.L J Smokin 715.73335 8.Hogs Gone Wild 736.86665 18.Blitzkrieg BBQ 713.06667 9.Porker Face BBQ 734.68336 19.Pharter Starter’s BBQ Team 710.78334 10.Accutech BBQ 728.73333 20. Pig In or Pig Out 706.76664
Chicken 1.Fully Involved 193.61666 2.All Racked Up 189.86666 3.Fatt Ashes 189.28335 4.Kick Yo’ Butt 187.65000 5.Hogs Gone Wild 187.43333 6.Swamp Boys 187.25000 7.Florida Cracker BBQ 187.11667 8.Big Papa’s Country Kitchen 185.84999 9.Great Lakes BBQ Feed Company 185.51666 10.L J Smokin 182.78334 Ribs 1.Swamp Boys 192.59999 2.Sweet Smoke Q 191.11667 3.Hogs Gone Wild 189.31666 4.Git-R-Smoked 189.01666 5.Collision Course BBQ 188.23332 6.Florida Boys 186.99999 7.Big Papa’s Country Kitchen 186.30000 8.Porker Face BBQ 185.30001 9.Accutech BBQ 184.85000 10.Florida Cracker BBQ 184.05000
Pork 1.Hogs Gone Wild 190.75000 2.Great Lakes BBQ Feed Company 189.38334 3.Fatt Ashes 189.16666 4.Git-R-Smoked 187.66667 5.Accutech BBQ 187.43333 6.Florida Boys 187.18334 7.Florida Skin-n-Bones 186.71666 8.Sweet Smoke Q 185.76666 9.Kick Yo’ Butt 185.58333 10.Porker Face BBQ 184.21667 Brisket 1.Fatt Ashes 191.01668 2.Git-R-Smoked 190.96667 3.Swamp Boys 189.11668 4.Kick Yo’ Butt 187.91667 5.Big Papa’s Country Kitchen 187.90000 6.Fully Involved 186.70001 7.Porker Face BBQ 183.40000 8.Accutech BBQ 182.73334 9.Florida Boys 181.53334 10.L J Smokin 181.25000
August 2011
st r i F e Th l a u n n A
Page 9
The BBQ Times
2011 Review
Pierce County Pig Pickin’ BBQ Festival
GBA Membership: This competition will be
conducted following rules of Georgia Barbecue As-
sociation.Teams must be GBA members in order to compete. Information on GBA Membership or to obtain a
complete set of rules visit: www.bbqga.org
For Questions or Information Contact: Matt Carter (912) 449-7044
Sponsored By: Pierce County Industrial,
Development Authority, &
Pierce County Chamber of Commerce
February 10-11, 2012
$2,500 Grand Champion
Page 10
January 2012
The BBQ Times
and Results Triple Crown Results Naples, Florida Photos Continued from Page 1 OVERALL: 1. B & T BBQ Cook Team 774.78330 11.Q-Fused 753.61666 2.Git-R-Smoked 765.21666 12.Smokin AJ’s 750.56665 3.Big Papa’s Country Kitchen 761.91666 13.Budmeisters 749.46667 4.Uncle Kenny’s BBQ 761.25000 14.Great Lakes BBQ Feed Company 747.6333 5.Forrest’s Fine Foods 760.74999 15.The Nuthouse BBQ 745.78333 6.GB’s BBQ 760.50001 16.Bub-Ba-Q 744.71668 7.Barbeque Crew 757.66666 17.Jacks Old South 744.04997 8.Wooley Bully BBQ Mafia 755.13333 18.Seriously Smokin’ 740.73335 9.Getta Grip BBQ 754.46666 19.Smoky Dog 738.61669 10.U Rub Me Raw 754.35000 20.Southern Smoke BBQ Team 737.19999 CHICKEN: 1.B & T BBQ Cook Team 195.76666 2.Git-R-Smoked 195.04999 3.Smokin AJ’s 195.03333 4.Forrest’s Fine Foods 192.44999 5.Big Papa’s Country Kitchen 192.40001 6.Q-Fused 192.24999 7.Getta Grip BBQ 191.70000 8.GB’s BBQ 191.50000 9.Barbeque Crew 190.80001 10.U Rub Me Raw 190.76667
PORK: 1.U Rub Me Raw 195.04999 2.Budmeisters 193.61666 3.Wooley Bully BBQ Mafia 193.33332 4.GB’s BBQ 192.91667 5.Git-R-Smoked 192.20000 6.Barbeque Crew 191.98334 7.Big Papa’s Country Kitchen 191.94999 8.B & T BBQ Cook Team 191.50000 9Team Waterdog 191.46667 10Smokin AJ’s 188.43332
RIBS: 1.Git-R-Smoked 193.40000 2.Forrest’s Fine Foods 193.38333 3.Big Papa’s Country Kitchen 192.68333 4.GB’s BBQ 192.65000 5.B & T BBQ Cook Team 191.73332 6.Getta Grip BBQ 190.71667 7.Wooley Bully BBQ Mafia 189.55000 8.Uncle Kenny’s BBQ 189.13333 9.Barbeque Crew 188.14999 10.The Nuthouse BBQ 187.65000
BRISKET: 1B & T BBQ Cook Team 195.78332 2Getta Grip BBQ 195.24999 3Uncle Kenny’s BBQ 194.99998 4Forrest’s Fine Foods 192.21667 5Great Lakes BBQ Feed Company 191.50000 6The Nuthouse BBQ 190.28333 7Jacks Old South 189.11665 8Budmeisters 188.70000 9Munchees Smokehouse 188.60000 10Lazy Hazy Crazy Boyz
Big Papaʼs Country Kitchen - Reserve Champion
Mr. Bʼs Bar-B-Que - 1st Chicken
Zoo-Wee Mamaʼs BBQ - 1st Ribs OVERALL:
Take A Look At Our Display Trailer in Perry, GA February 24-25, 2012 Pigs and Wings BBQ Competition
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1.Git-R-Smoked761.76666 2.Big Papa’s Country Kitchen749.41667 3.Wooley Bully BBQ Mafia749.13334 4.Unknown BBQ746.44998 5.Blitzkrieg BBQ745.71668 6.Forrest’s Fine Foods744.75003 7.Florida Skin-n-Bones744.11666 8.Zoo-Wee Mama’s BBQ743.74998 9.Swamp Boys 742.93332 10.LJ’s Smokin’741.74998
11.Fully Involved739.60001 12.Hot Wachula’s736.69998 13.Accutech BBQ736.56667 14.Pharter Starter’s BBQ Team 736.33334
CHICKEN: 1.Mr. B’s Bar-B-Que196.21665 2.Lang BBQ Smokers194.26666 3.Blitzkrieg BBQ192.41667 4.Unknown BBQ192.19999 5.Fully Involved192.18333 6.Hot Wachula’s191.48333 7.Git-R-Smoked190.06666 8.Wooley Bully BBQ Mafia189.80000 9.Big Papa’s Country Kitchen189.40000 10.Forrest’s Fine Foods186.71668
PORK: 1.Git-R-Smoked 194.79999 2.Southern Flatwoods BBQ 189.35000 3.LJ’s Smokin’ 189.31666 4.Smoky Dog 188.88333 5.Big Papa’s Country Kitchen 188.61667 6.Pharter Starter’s BBQ Team 188.20001 7.Wooley Bully BBQ Mafia 187.28333 8.Swamp Boys 185.79999 9.Blitzkrieg BBQ 185.78334 10.Mr. B’s Bar-B-Que 185.60000
RIBS: 1.Zoo-Wee Mama’s BBQ 196.18332 2.LJ’s Smokin’ 194.09999 3.Hot Wachula’s 192.39998 4.Willingham’s BBQ 191.66666 5.Accutech BBQ 190.78333 6.Pharter Starter’s BBQ Team 190.54999
BRISKET: 1.Smoky Dog 194.53332 2.Porker Face BBQ 193.28333 3.Big Papa’s Country Kitchen 190.31667 4.Fully Involved 190.06667 5.Florida Skin-n-Bones 189.91667 6.Florida Boys 189.14999 7.Unknown BBQ 189.04999 8.Wooley Bully BBQ Mafia 188.68334 9.Forrest’s Fine Foods 188.61666 10.Git-R-Smoked 187.83334
7.Great Lakes BBQ Feed Company 189.83332
8.Florida Skin-n-Bones 189.54999 9.Forrest’s Fine Foods 189.10001 10.Git-R-Smoked 189.06667
15.Great Lakes BBQ Feed Company 735.63331
16.Getta Grip BBQ732.48336 17.Florida Boys732.35000 18.Good Bucking Pork729.64999 19.Lang BBQ Smokers724.00000 20.Bar-B-Que This722.65000
January 2012
Page 11
The BBQ Times
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Fill out the form below and mail to: The BBQ Times Attn: Subscriptions P.O. Box 1710 Perry, GA 31069
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01/12
Page 12
The BBQ Road
Darryl Mast
BBQ Superstars.com bbqsuperstars@gmail.com The BBQ Road has many turn offs and pathways. You can take the path to a BBQ Restaurant, BBQ Competition Team, BBQ Catering, BBQ Sauce, BBQ Rub, some people do both. You can take a path to meat packing directed toward producing the right cuts of meat, for the best BBQ. You can produce cookers, grills, smokers, large catering units,
commercial restaurant units, units that are electric and can be used in the kitchen, garage, just pug it in and add liquid smoke. The BBQ Road can lead you into good friends and fellowship where you start a Blog, a Radio Show, a search for the best BBQ, or just a good old cookout in the back yard. Its a wide open road this BBQ Road. What is the biggest thing about the BBQ Road? It gets your mind on something descent. Trying to cook that magic bite is a source of attention like nothing else you can do in the world. It has visions of grandeur, agony of defeat, and a scratch on your head,”Where did I go wrong,” or “Wow I got to stick with that!” It is the gold nuggets, You get a BBQ Competitor up there talking and he says something without realizing it that you never thought of before. Like Danny Coogle of “Pit Bulls Up in Smoke” said on the radio show. “You
The BBQ Times got to cook every day! You thing, called life. The main thing about cook Chicken for 30 days straight every day to get it The BBQ Road, its Ameriright in your oven or your can Made, it is decent, and cooker!” it brings people together. I It is a Sport the Competi- love BBQ, too much really, tive Road. If that is not ap- I spend a lot of time buildparent to you by now! Sub- ing BBQ information on scribe to The BBQ Times may website. I am addicted and go to BBQSuperStars though and I’m glad I am. on a regular basis. It is a tuff Next time you reach for the sport! Restaurants are just wrong thing, or get ready to as tuff; it is a never-ending do the wrong thing, or you
are bored and just need purpose in your life, go buy a Boston Butt at the local grocery store, get some Lowery Season salt if you don’t know what a rub is, and see if you can make your family get excited when they start to eat it. It will change your life. The BBQ Times is a gateway to The BBQ Road. Start with The BBQ Times and
The Way I See It
Ernie Wright
DW’s Kountry Cookers Inspirational Thoughts
The other morning I looked outside, to see another cold foggy dreary day. The sun was hid behind the gray clouds; the dew was dripping from the leafless tress that stood there like statues. Wet leaves covered the ground, no birds in sight, and just another cold still dreary morning. And then I said to myself, MY GOD! What am I complaining about? It’s a new year, a new beginning, 2 Corinthians 5:17 says, “Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” so God has given us another chance, an-
other day. ...And at my age, that is something to be very thankful for. We go through life looking for our fortunes, just hoping that one day we will hit the lottery and all of our troubles will be over; well odds are, that you will never strike it rich, you will never win the lottery. You will never be rich with money, but if we keep looking in the right places we just might see the rays of the sun peeking through the clouds - A new Beginning, a new spring day, with the flowers blooming and the birds singing. All of the trees covered with tender green leaves,
January 2012 you will end up in a great place. It’s not The BBQ that is great, no no, its great people making great BBQ!! That is The BBQ Road. Old Darryl Love’s ya, lets get those cookers out and change the world one person at a time. We got the power its on the Smoker Right now in the middle of some Blue Smoke!!
and as we walk down that winding path, by the brook of clear water trickling over the rocks, and little water falls poring into pools of blue water surrounded with small white sandy beaches, small fish darting back and for; and beautiful flowers in every color by the stream blooming. As we continue down this path with benches beside the stream, where we can stop and rest, we continue ever so slowly observing the beauty that God has placed before us. Suddenly there is a fork in the path, which one will you choose to take?
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!
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����������������������������������������������������������������� 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.
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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
January 2012
The BBQ Times broth mixture for the scallops to bath in (not drown in). Place a couple scallops in each person’s bowl and toothpicks through to hold serve. Some folks warm the the bacon in place (run it bowls so the broth doesn’t through both sides). Place cool quickly. the toothpicks in the same direction so you can use them as a kickstand later. Now for the fun part... We are going to use a technique that many Jumbo shrimp high end steak houses use Canned peaches for the fat side of a steak. Prosciutto For a steak, we would crisp Bull Snortin’ Hot BBQ the fat and create a cracklin Sauce effect. For the scallops, we Take jumbo shrimp and will place the meat on its rinse while taking the shells, side and sizzle the bacon tails and legs off. Keep the sides. Use the toothpicks as shells and tails and freezer a kickstand or legs so you can do multiple scallops at a time. In this dish, it will allow the bacon to render some fat, crisp and also the scallops will have the bacon grease to sear in when place them on the flat sides. After the bacon is cooked to your liking (remember it will continue to cook a bit while you do the next step), put the scallops on their flat side and sear them on high till the flat sides gain a caramel color sear. Pull your largest off and slice to test doneness. Pull the scallops and have a bowl to serve in. I like to give each person their own bowl with a thin layer of the
HOW ABOUT SOME SEAFOOD?
Michael McDearman American Grillmaster Experience Get Fired Up Foods!
Now that all the turkey is gone, and the holidays are behind us, lets change up the menu a bit. And after the list of ingredients, you are probably raising one eyebrow of how we will combine them on the grill.
Whiskey Bacon Scallops Find your favorite jumbo scallops Flavorful meaty bacon Garlic Rosemary Beef broth
Jack Daniel’s Whiskey Sugar Lets preheat your grill to 450 putting an iron skillet in there as well. We will approach this from a “nonpurist” approach on a gas grill with a side burner. I know. I know...can’t we all just get along. On the burner, we will start a simple syrup with water and melting sugar into it. 1 cup water to 1 cup white sugar and warm and stir till fully dissolved. Then add 1 cup beef broth and Tablespoon of fresh rosemary (if using dried, I use 1/2 as much due to when it rehydrates it will strengthen). Keep that broth mixture warming and add a splash of Jack Daniel’s Tennessee Whiskey in it. Now some like JD more than others. Keep in mind that scallops are mellow and sweet. We don’t want to overpower them with the Jack. I make this before starting the scallops so the whiskey will have time to mellow. The bath is simmering on the burner. Meanwhile, take each scallop and rinse it. Wrap the bacon around the circular side of the scallop putting 2
Prosciutto Wrapped Shrimp with BBQ Peach Glaze
bag them to save for making a fish stock for gumbo, if you like. Prosciutto is very thinly sliced salt cured pork. Some brands of country could easily substitute. I recommend thinly shaved biscuit slices if used. A strip of prosciutto about 1” wide should wrap around the shrimp nicely. Prosciutto is slightly tacky to itself. Skewer the wrapped shrimp through the prosciutto. You won’t need much time to cook the shrimp to a nice completely white color. Cook a few extras for tasting samples. Medium high heat will cook the shrimp and allow the prosciutto to
Page 13 release from the grill grates. As always, use a clean, well oiled grill grate (typically with a vegetable or peanut oil since it has higher burn temps). Remove shrimp when the prosciutto easily releases from the grill grate. Drizzle a 50/50 mixture of your BBQ Sauce and canned peach heavy syrup over the shrimp and serve. Beware the mixture of the sauce and peach syrup can still have quite a kick, so use as a seasoning. You want sauce seasoned shrimp not shrimp seasoned sauce. Enjoy and Get Fired Up to fire up your smoker or grill!
Page 14
Continued - The Review of 2011
Pit Bulls Up In Smoke
Mr. Daniels
Now, since you’ve noticed Danny and Rebecca Coogle,Team Pit Bulls Up in the final item on the list of ingredients I will explain this Smoke, were four time KCBS Reserve Grand Champions in 2011 at the Charbroil Pig Bowl in Columbus, is a Jack Daniels Chili and to GA; Horsinʼ Around BBQ Showdown in Young Harris, start there I will ask you to grab a glass from the cupGA; the Jug Tavern Festival in Winder, GA; and the board and pour it half full of Lake Oconee Barbecue Classic in Greensboro, GA. Jack Daniels – straight – no They finished fourth place in the Georgia Champiwater, ice or mix – we can onship and were second place overall for Georgia begin! Teams. Congratulations on your great season in 2011! The first step in this proPhotos Submitted
September 2011
The BBQ Times
“ Wood Up Y’all !” SMOKER WOOD AVAILABLE IN: APPLE • ALMOND • APRICOT • CHERRY • HICKORY • MAPLE • OAK • PEACH • PEACAN • PLUM • WALNUT
baxtersoriginal@gmail.com • 770 846 4537 • www.baxtersoriginal.com
cess is very crucial and it must take place before you do anything at all. You must prepare your work area – taste a little Jack and make sure it’s at the perfect temperature then sit your glass within reach on the counter (just make sure it’s not close to an open flame) Now you may begin to pull all of your pots and pans, knives, measuring cups and utensils out of the cupboard and drawers. I have to repeat step one here because when it comes to gathering the ingredients, I can become slightly overwhelmed. Gather your ingredients. Repeat Step ONE! At this point, we can begin to prepare the meat. Brown your ground beef, cut up your onions and garlic; drain your meat and add 2 TBSP. Vegetable Oil to your Cooking Pot (NOT FRYING PAN) on medium heat. Add your onions and garlic to the Cooking Pot to gently cook
Photos by Audrey Evans
Continued from Page 4
until soft but not browned. Add Wine, beef, beer stock or water to the meat mixture and stir well. Let this simmer for 5 – 10 minutes and Repeat Step ONE as you wait. We are making some good chili now! Add the chili powder, cumin, black pepper, brown sugar, oregano and diced green peppers into your Cooking pot and simmer on medium heat for 1 – 2 minutes. Stir in tomatoes, beans, green chilies, ketchup, mustard, hot sauce and Worcestershire. Add more wine, beer, beef stock or water at this point if it is too thick. Make two pot swirls and add your Cane Patch Syrup. Cover and let simmer for 5-10 minutes before doing a taste test on chili but repeat step ONE to pass the time. This next step is always a favorite of mine – QUALITY CONTROL CHECK. Use a clean spoon, taste
test and adjust any seasonings or liquids as you see fit. Remember salt increases as the chili reduces and cooks so you don’t want to add too much. Repeat Step ONE and QUALITY CONTROL CHECK every 20-30 minutes for approximately 2 hours as it simmers. Finally, Pour another 1⁄2 glass of Jack Daniels (there is no way your original glass is not long gone by now.) You have two options with this glass depending on when you are going to serve the chili. If you are going to serve it immediately, add the Jack to the pot and stir well, simmer for 20 minutes and enjoy! If you are going to store the chili and not eat it immediately: remove the pot from the heat, stir in the Jack, cover and let sit until you refrigerate or freeze.
The BBQ Times
January 2012
Page 15
CLASSIFIEDS quite, 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.
GEORGIA
55 gallon drum grille with two cooking racks and smoker box made of heavy gauge steel. Stand is made of heavy gauge steel. 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
call 478-390-7328
TEXAS This is a 2009 custom bbq trailer. It has a 250 gal cooker with 4 slide out racks, rear mounted fire box, 3 bay sink, hot water heater, 30 gal grey water tank, 50 gal. fresh water tank, water pump, wired with lights and outlets, it has a breaker box for each outlet. There are 3 seats on the front with 2 tables and its all covered with a metal roof. this is a great tailgating rig for for someone who wants to be a private chef. I used it for competition cook-offs all over the state and had a great time, its just to big for me and my wife. Asking 7000.00 obo. mike 512-779-5767
FLORIDA 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, mes-
LAKELAND AREA
the truck load call Michael Folsom 863581-2491
I have a few tanks I’ve been collecting and now have no time to finish ALL my projects, would like to get rid of a few I have a 500 gallon propane tank, $400 - - I have the Blue water tank approx 100 gallon $75 - I have the Grey Oval oil tank - $150 Chris 863-224-2333 HEAVY, HEAVY, HEAVY!!! 3/8 Cold Rolled Steel, 56.5”L x 27”H x 29”W, was originally going to be a sod roller but it went out of round just a little, and therefore it couldn’t be used for that purpose. We were going to make a nice large BBQ grill out of it, but hubby stays to busy to complete this project. Bring a truck or trailer and we will have to load it by tractor, or bring several very strong men, as it’s very-very heavy! $200/ reasonable offer. Call/Text 863-228-4503
2011 Yamaha YZ 85 Great Condition • Very Clean • Garage Kept
Call Danny : 478-808-2708
I have three 140 gal tanks that would make perfect bbq grills or smoker.. I made one into a grill already and I love it. I planned on making amother grill on a trailer but I don’t have time. call for details 8639445106
Folsom Firewood LLC Pecan Maple Oak Cherry From the wheelbarrow to
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
January 2012
Page 16
2012 Pigs and Wings BBQ Competition FEBRUARY 24-25, 2012 OVER $10,000 PURSE Featured Categories: • Brisket • Chicken • Pulled Pork • Ribs • Pork Loin • Dessert • Brunswick Stew • Bloody Mary • Margarita
Proudly Sponsored By:
Hosted By:
New This Year:
2012 Pigs and Wings• Arts BBQand Competition Crafts Vendors You can be a Judge! It’s Simple! Fill out the form below and mail it in to the address below.
2012 Pigs and Wings BBQ Competition
February 24-25,2012 • Judges Application
• Food Vendors • Live Music • Children’s Vendors
OVER $ 10,000 ( in Cash Prizes )
Grand Champion - $3000 Reserve Champion - $1000
Currently Accepting Cook-Teams, Vendors, Judges and Sponsors Download Applications Online : www.bbqga.org • Brisket and Chicken are not GBA Categories and will not be recognized in the Grand Champion Prizes. • You do not have to be a GBA judge to judge catagories of Brisket, Chicken, Stew, Bloody Mary, Margarita or Dessert. • YOU MUST BE A GBA JUDGE TO JUDGE FOR PORK LOIN, RIBS AND PULLED PORK. • Each judge must complete form to be sent in. Please do not fill out only one form for a couple. • Categories in which you would like to judge: _____ Pork Loin
(Saturday - GBA ONLY)
_____ Bloody Mary (Saturday AM)
_____ Ribs
(Saturday - GBA ONLY)
_____ Margarita’s (Friday PM)
_____ Pulled Pork
(Saturday - GBA ONLY)
_____ Dessert (Friday PM)
_____ Brisket
(Saturday - NON GBA)
_____ Chicken
(Saturday - NON GBA)
GBA Member #______________ _____ Brunswick Stew (Friday PM) T-Shirts are Available for Judge’s to Purchase in advance. If you would like one reserved for you please mark the quanity and size below and enclose payment with application. If payment is not enclosed, shirts will not be guaranteed day of event. T-Shirts: $15 each ____ S ____ M ____ L ____ XL ____ 2XL ____ 3XL
TOTAL AMOUNT ENCLOSED: ______________
Judges Name: _____________________________________________________________________________ Address: _________________________________________________________________________________ City: ____________________________________________State: __________________ Zip: _____________ Phone # Home: _____________________Work: ______________________Mobile: _____________________ Fax #: ____________________ Email _________________________________________________________ Mail Application and Payment to: The BBQ Times P.O. Box 1710 Perry, GA 31069
If you have any questions about the event, or application, please call or email: pigsandwingsinfo@yahoo.com 478-218-2333
February 24-25,2012 • Cook Team Application
We will only be able to accept a limited number of teams in the contest. Please register early to guarantee entry in this contest.
Official Team name: ________________________________________________________ • • • •
(Name cannot be changed once accepted) Brisket and Chicken are not GBA Categories and will not be recognized in the Grand Champion Prizes. You do not have to be a GBA member to enter Brisket, Chicken, Stew, Bloody Mary, Margarita or Dessert. YOU MUST BE A GBA MEMBER TO COOK PORK LOIN, RIBS AND PULLED PORK AND QUALIFY FOR GRAND CHAMPION. Categories in which you will compete:
_____ _____ _____ _____ _____ _____ _____ _____ _____
Pork Loin Ribs Pulled Pork Brisket Chicken Brunswick Stew (Friday PM) Bloody Mary (Saturday AM) Margarita’s (Friday PM) Dessert (Friday PM)
$75 $75 $75 $50 $50 $25 $25 $25 $25
_____ Power Access (120 V) _____ Water Access
Free Free
GBA Member #______________
WAIT :
Check here if you would like to cook in all categories for a discounted price of only:
One Free T-Shirt Included (Circle Size) S M L XL 2XL 3XL Additional Shirts: $15 each ____ S ____ M ____ L ____ XL ____ 2XL ____ 3XL
$350
TOTAL AMOUNT ENCLOSED: ______________
Team contact: _____________________________________________________________________________ Phone # Home: _____________________Work: ______________________Mobile: _____________________ Fax #: ____________________ Email _________________________________________________________ Address: _________________________________________________________________________________ City: ____________________________________________State: __________________ Zip: _____________ Cook Team: 1. ____________________________________________ 2. _______________________________________ 3. ____________________________________________ 4. _______________________________________ 5. ____________________________________________ 6. _______________________________________ 7. ____________________________________________ 8. _______________________________________ Mail Application and Payment to: The BBQ Times P.O. Box 1710 Perry, GA 31069
If you have any questions about the event, or application, please call or email: pigsandwingsinfo@yahoo.com 478-218-2333
pigsandwingsinfo@yahoo.com