BBQ Times June 2012

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

www.bqtimes.com

Volume 3 • Number 8

June 2012

Bub-Ba-Q Takes It Home

See Page 8 Brasstown Valley Resort Young Harris, Georgia Kansas City Barbeque Society

Table of Contents Calendar of Events ...................2, 19

Harry Faircloth.................................5 Boss Hog Cookoff..........................12

Hartselle, AL KCBS...........................3

Gary Lanton BBQ 101.....................6

Carl Williams.. ...............................4

Young Harris Horsin Around............9 Stuart, FL FBA ...............................17

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

Brenau BBQ Championship..........11

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

GBA Goin’ Coastal.........................13 Classifieds.....................................18

Page 2

The BBQ Times

Calendar of Events

Alabama Barbecue Association

June 23 , 2012 A-Club BBQ Cook-Off Tuscaloosa, Alabama Backyard Division Contact Tyler Nix @ 205-601-7896 tnix@ia.ua.edu June 22-23, 2012 Elkmont Lions Club Smokin Railroad Street BBQ Elkmont, Alabama Backyard Divisions Contact Larry Pylant at ldpylant25902@yahoo.com 256732-4493 www.elkmontlionsclub.com June 29-30, 2012 Calvary Mission-Q Tuscumbia, Alabama Backyard Division Contact Wesley Burden at wburden@appliedchemical.com Call 256-762-3592 July 21, 2012 Cookin’ on The Coosa Wetumpka, Alabama Backyard Division www.eccfinfo.org Contact Burton Ward at 334-2646223 burton.ward@cacfinfo.org August 3 & 4, 2012 Locust Grove Baptist Church 3rd Annual Shadetree BBQ Cook-Off New Market, Alabama, at 171 County Lake Road Contact Rick Swinea at r.swinea@yahoo.com Call 256-714-5404 www.LocustGrove.com

Georgia Barbeque Association June 29-30, 2012 Plains Pig Pickin’ Cook Team Application Downtown Plains, GA Plains Better Hometown (229) 8245373 September 7-8, 2012 ComSouth Hambone Jam GBA State Championships Ft Valley, GA Kathie (478) 825-5986

September 14-15, 2012 Sumner Egg Festival BBQ Bash 107 Walnut Street Sumner, GA Amy Gray (229) 319-5750 Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds 1025 S Hill Street Griffin, GA Sept 28-29, 2012 Levee Fest 794 Cherry Street Macon, GA 31201 DeeAnn (478) 751-7270

Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest 304 Milledgeville Road Gordon, GA 31031 Josh Youmans (478) 628.1114 October 12-13, 2012 Hog Jam The Lodge at Copperhead thelodgeatcopperhead.com 171 Copperhead Parkway Blairsville, GA Michelle (706) 835-7433 Oct. 19 – 20, 2012 6th Annual Tennille BBQ Blast Downtown Tennille, GA Downtown Development Authority (478) 552-7875 Oct 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce www.hawkinsvilleharvestfest.com Downtown Hawkinsville Bob Johnson P. O. Box 120 – 42 Lumpkin St. Hawkinsville, Georgia 31036 (478) 230-6953 bob@hawkinsvilleharvestfest.com April 12-13, 2013 Smokin Pork N Butts Fairgrounds St Jackson, GA 30233

Florida Barbeque Association June 29-30, 2012 Swamp Boys Cooking School Clermont, FL - Visit www.swampboys.com for details.

July 27-28, 2012 Smokin On The Suwannee BBQ Festival Live Oak, FL Damon Wooley 13944 48th Street Live Oak, FL 32060 (386)-590-6038

August 18-19, 2012 Big Papa’s Country Kitchen Competition Cooking School Naples, FL Email lighthousepointe@hotmail.com August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL Visit www.flbbq.org for more info.

September 7-9, 2012 Jacks Old South Cooking School Unadilla, GA Visit Myron Mixon’s website for details.

September 14-15, 2012 Smokin’ Pig Fest Lake City, FL Wanda Jones 438 SW State Road 247 Lake City, FL 32056 (386)-867-3169 September 28-29, 2012 Grant Bar-B-Que Fest Grant, FL Cheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909 (321)-794-9393

Memphis Barbecue Network

June 2012

Aug 23 - Aug 25, 2012 Music City Festival & BBQ Championship 100 1st Avenue S Nashville, TN Contact: Brian Hamilton Phone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com

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

Jul 20 - Jul 21, 2012 Smoke on the Mountain State BBQ Contest Galax, VA State Championship Contact: Judy Brannock October 12-13. 2012 Phone: 276-236-2184 or 276-236-6903 Time Warner Cable BBQ and Blues Email: info@twincountychamber.com Contact: Adrienne Frank Phone: 704-332-9594 or 704-564-2568 Jul 27 - Jul 28, 2012 Email: afrank@charlottecentercity.org 100 Community Park Rd Dyersburg, TN BBQ-Fest Cooking Contact: Natalie Patterson Phone: 731-288-7076 or 731-589-3670 Email: natalie@burksb.com

WWW.BQTIMES.COM

Oct 12 - Oct 13, 2012 Butler Fest Butler, AL Contact: Mayor Ben Smith Phone: 205-459-3795 Email: mayorbensmith@live.com Check it Out! I’m detachable each month!

Calendar of Events Continued on Page 19 Post it in your Cook Trailer or Office!

June 2012

The BBQ Times

Page 3

Cotton Pickin’ BBQ Cook-Off Hartselle, Alabama • May 18-19, 2012 Grand Champion: The Looney Pit Reserve Champion: Jiggy Piggy

1. The Looney Pit 2. Jiggy Piggy 3. Smoke Me Silly 4. Smoke of the Shoals 5. Smokin’ Section 6. Curly Tails 7. High on the HAWG 8. South Pork 9. JoBeazBlazin’ Butts&Wing 10. Government Pork Chicken: 1. Jiggy Piggy 2. The Looney Pit 3. Why You Grillin’ Me Dawg 4. Big Blue Que 5. Smoke-N-Ashes 6. Smokin’ Section 7. Smoke of the Shoals 8. Smoke Me Silly 9. The EGGseQuetive Council 10. Curly Tails Ribs: 1. High on the HAWG 2. Smokin’ Section 3. Little Bit of R & R 4. Back Country Barbeque 5. Jiggy Piggy 6. Curly Tails 7. Smoke Me Silly 8. Smoke of the Shoals 9. Government Pork 10. Smoke-N-Ashes

Overall: 691.9998 11. The EGGseQuetive Council 691.4284 12. Big Blue Que 689.7146 13. Why You Grillin’ Me Dawg 685.1426 14. Southern Stiles BBQ 682.2854 15. Little Bit of R & R 681.7144 16. Back Country Barbeque 681.7142 17. Full of Bologna 677.7140 18. State Farm-Chad Hughey 672.5708 19. 2 Black Sheeps A Smokin’ 671.4278 20.BuckshotMalone’s PigShac Pork: 176.5716 1. The Looney Pit 175.4286 2. Smoke Me Silly 175.4286 3. Smoke of the Shoals 174.2856 4. The EGGseQuetive Council 173.1430 5. Jiggy Piggy 173.1428 6. JoBeazBlazin’ Butts&Wing 173.1426 7. Little Bit of R & R 172.5716 8. State Farm-Chad Hughey 172.5714 9. BuckshotMalone’s PigShac 172.0000 10. 2 Black Sheeps A Smokin’ Brisket: 174.8574 1. Curly Tails 173.7142 2. The Looney Pit 173.1428 3. High on the HAWG 172.0000 4. South Pork 172.0000 5. Government Pork 172.0000 6. Smoke Me Silly 171.4286 7. Big Blue Que 170.8572 8. Jiggy Piggy 170.2858 9. Smokin’ Section 169.1428 10. Why You Grillin’ Me Dawg

670.8566 669.7136 668.0000 666.2852 665.1420 663.4280 658.8570 658.8568 655.9998 655.4284 177.7142 176.0000 175.4286 175.4284 173.1428 171.9998 169.7142 169.1430 168.0000 168.0000 178.8572 178.2858 174.2856 173.1428 171.9998 169.7144 169.7142 169.7140 168.0000 166.8572

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Page 4

June 2012

The BBQ Times

Another Georgia Summer with Barbeque that I could play catch up on the things around the house and work etc. (All that stuff we magically forget about on Thursdays or Fridays when it is time to pull out for a competition) I think I was wrong this year. Did everyone just decide we didn’t need a break from the heat and BBQ? I’m kidding, I love BBQ and being at these competitions just as much as every one of you so I am actually very happy to see some positive things going on in BBQ this summer!

For starters, Georgia Barbecue Association hosted it’s first ever contest out of state. It was the GBA Goin’ Coastal event in Fernandina Beach, Florida. This event was put on by Jay Robertson and the Parks and Recreatiuon Department there and they did a magnificent job.

You can check out the pho-

tos and information in this edition from that cookoff.

Congrats to Larry Johns, I hear this was his first grand championship. I find that hard to believe, knowing Larry; but it’s what they say.

If you ever see Larry or LJ Smokin’ out on the circuit stop in and say hello. He might even share some of his special bottle with you.

Hum.....now you’re wondering about that special bottle...is it injection, sauce, liqour.....I’m not really sure!

Another big thing coming this summer in July is the Smokin’ on the Suwannee BBQ Festival put on

by Damon Wooley. Many of you folks know Damon from his great involvement in the Florida Barbecue Association which he is on the Board of Directors, it could be this contest you know him from, his cook-team

Wooley Bully BBQ Mafia or maybe he’s been on the cover here a time or two.

This contest was orginally set with a cap on teams but after a large waiting list of teams, they have opened it back up. Don’t miss your chance to get in this cookoff! It is expected to be the largest cookoff in the Southeast. They will have a $13,000 payout, a car truck and tractor show, concerts, a 5K race and I keep hearing about the infamous “Bubba Slide”. If you have any questions about getting into this contest you can contact Damon at www.smokinonthesuwannee.com , email him at wooleybullybbq@gmail. com or call him at 386-5906038. I am sure they would love to have you attend or take part in their contest as well. The BBQ Times is a proud sponsor and I am sure

he would accept a few more of those as well.

I actually had some free time the other evening and I cranked up the Lang 36 again. I think I am starting to get the hang of it. I LOVE LOVE LOVE doing smoked chicken at home. I can do that in the evenings, it’s great and I don’t have to wait forever for it to cook.

I do have an advantage to most though, with my office being located at my home, it is very easy to start supper around lunch time and keep an eye on it through the day.

I have finally figured out how to get my fire right and I have started experimenting on my flavor profiles. I made some sauce the other night, you folks might want to start watching out.

Of course you know I am kidding on that note, How could I ever have time to

cook and do my job too? I stay busy enough running from cook-site to cook-site to judging to every where in between during cook-offs.

Be sure to check out our Facebook and website regularly. We have a new website we are working on getting up and you will be able to actually view past issues of The BBQ TImes. On Facebook, we post relative to the paper or competitions going on and also put ALL of the photos up each month. Feel free to tag yourself or someone you know.

At this point, I’m going to shut my mouth. It’s very hard to do but if I don’t you will never see the paper cause they will push me to the back of the print line!

Last minute...thats me...ALL the time!

Yall keep rubbin’ those butts!

For the most part all judges are seasoned judges and have been judging for quite some time. They become accustomed to that unique taste that competition barbecue is supposed to have. I’m not specifically talking about the sauce that so many of us use.

To me, flavor should come from your meat that will encompass several flavor profiles depending on the type wood, rub and injection that “Que-Talk with Smokinwilly” you use. In addition to using smokinwillysquealers@gmail.com different types of wood, rub and injecting my meat, I also In competition we all know marinade to further enhance that it’s not what pleases our the flavor and also tenderize taste buds, but rather what the meat. the judges are looking for.

Most importantly, every-

one should remember that it is a meat contest. If you want a lot of sauce then go try sauce at a sauce tasting contest. Too many people try to mask their inferior que with sauce. Lets all be realistic, in competition if you wanna win...you will have to sauce. The key is to find a sauce that isn’t going to overpower the meat, but will give it that “wow” factor that gets your name called at the end of the day.

Personally, I think it is incumbent on Reps and Certified Barbecue Judge instructors to emphasize that it is a “MEAT” contest and not a sauce contest.

••• My advice is to approach sauce as part of the seasoning process. It needs to be there because quite frankly, it’s not barbecue if it’s not. Applying sauce on your meat in competition is not required, but to make barbecue, sauce is expected. If you inject your meats, you are adding sauce...just sayin!

Sometimes your meat will need a small flavor “pop” (as I call it) and it can be achieved with a good light sauce. Just use a sauce that will not drowned out the flavor of the meat. On the plus side a little sauce also helps with moisture in the meat.

Remember: “It’s got to be one-bite perfection to win, as soon as that judge takes a bite, the flavors just have to explode in their mouth.” *One Bite BBQ* “You only have one bite to impress the judges” You don’t want the sauce to overpower the meat, but rather to be the perfect compliment to a perfectly cooked product.

Good luck in competi-

tion!

tition and give me feedback please...you will be amazed!

I promise!

Tip: It also goes well as a glaze sauce on your ribs!

••• If you have any specific topics you would like for me to address or feedback, please email me at smokin willysquealers@gmail.com or carlwms5943@gmail. com .If you are a new team just getting started in procompetition and need help, please email me and I will be happy to work with you.

Remember! For all your barbecue news and information go to www.bqtimes.com the best barbecue newspaper in South Georgia!!!

••• Cue~Tip of the month: “Sauce or not to Sauce”, It’s up to you. Just remember, presentation is very important in “One Bite to impress BBQ”.... Why? Because all judges eat with their eyes.

To get that “Wow” factor, you must sauce!

Audrey Evans

Publisher & Editor aevans@sunmulti.com Well, Another month is here again and I still don’t feel like I am completely caught up from May but I give it another week or two and we should be in good shape. It’s getting hot outside folks, and it’s June so I was actually looking forward to a couple of weekends / weeks

Competition Barbeque AKA One Bite BBQ

Carl Williams

The BBQTimes �

www.bqtimes.com

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

Owner Publisher & Editor 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

*** Here is one of my favorite finishing Pork glaze recipes. Apply lightly and apply hot.

“As a base I use Sticky Fingers “Carolina Sweet” BBQ sauce”(Purchased from Walmart).

Smokinwilly Pork Glaze Ingredients: 8oz- BBQ sauce 2oz- Pork drippings from pan (Strained) 4oz All natural ketchup 2oz Apple jelly 2oz-Maple syrup 4oz- Honey 2oz- Dark brown sugar 1tbs- Vanilla flavoring 1tbs- Balsamic vinegar Mix all ingredients together. Bring to a boil and simmer for 2 minutes.

I make at least two weeks in advance of a competition to allow all the flavors to blend together. It is Sweet and Tangy with a little bite.

Very flavorful....Just what the judges prefer!

Try it at your next compe-

Stay safe, Have fun and

June 2012

Page 5

The BBQ Times

A Message from Your President

IS THE ECONOMY GETTING BETTER?

Dana Hillis

President FL BBQ Association It is election time in this fine country and rumor has it the economy is getting better. What we need to do is get some politicians to start up some competition barbecue teams and they can get a real feel for indicators of what is really happening with our economics.

First of all, they could pull into any fuel station in their pickup truck - let’s see, the average truck today whether it be a Ford F-250 or a Dodge Ram or a Chevy Duramax is only around $67,000 - and at $4.27 per gallon for diesel fuel it only takes about $150 to fill up. If you happen to use regular fuel it is only about $120 to fill up.

Teams have spent a bunch

of money fixing up their trailers, but ask any team what their budget is for flat tires, bad axles, trailer brakes and just trailer maintenance for a year. We put one new set of axles under our trailer, went thru a tire every other road trip and finally bought some tires from China that cost over $300 a piece and had a 6 month period where our travels were safe until we lost a wheel bearing last week. A lot of guys have bought dualies to make for easy travel, but when it’s time for tires you have to buy six instead of four.

Go buy some new coolers to keep your meat cold and you can spend a fortune these days. Yeti’s are $200 to $400 each and just plain Igloos are up to $75 each.

Charcoal is at its highest price I have ever seen. Go to a store to buy some meat and if sticker shock does not affect you, your empty wallet should. When we started cooking in 2007 you could buy pork butts for $0.68 per pound. Today Sams Club pork butts are $1.64 unless you buy a whole case then the price drops to $1.49. We sold pork sandwiches for $5 each back in ‘07 and still charge $5 today, so yes, our profits are down. We could buy chicken for half of what we are paying today. Briskets

were $1.79 a pound and now $4.00 is not a bad price. Actually you can order one of those Wagyu briskets delivered to your door for around $140.00 - almost $10.00 per pound. Baby back ribs were $3.18 per pound last week.

We use cookers that burn wood pellets that get shipped in from out west. We have a charcoal supplier that comes out of Canada. My wife’s daddy - Papa Larry - cuts and sells firewood and keeps me supplied with my favorite smoking wood and all we have to do is get it delivered from Yulee, Florida to Naples.

Your basic groceries are at an all time high and the high cost to go compete proves what a great sport and a dedicated bunch of people we have involved with this hobby. We have doctors, lawyers, construction workers, computer genius’, airplane engine mechanics, firemen, and all sorts of business owners involved in barbecue. I guess we don’t have any politicians involved (none that I know of) but if we could recruit some, I think we could get them to fit in. Barbecue guys have been known to tell a tale or two, so not telling the truth would be easy for a team full of politicians. Making

events and contest planned that we never thought would come about in our young association. Not to give too much away right now but be prepared for some really GREAT contest where we have never been and I have a feeling that this coming year will bring some terrific prize money also. Hold onto your hats for I foresee an event that NO other association has ever seen. That’s all I can tell you right now but it stands to be an epic event.

••• I can tell you we are heading north. North like north Georgia. We have had a lot of our new MBN now GBA members ask “when are you coming to north Georgia”, well you are going to get your wish this next year. Keep an

eye out for new contest in N. Ga. and cookin’-judgin’ schools also.

••• We will be holding our officers elections for the coming year very shortly. Keep your eyes open and check our web-site regularly to get the latest information.

••• We have a new Board of Directors in place to oversee our general operations however our elected officials will continue to take care of the day-to-day operation of the Georgia Barbecue Association. Your elected officials are working hard every day to make sure we are doing the things necessary to make us a successful barbecue association. There have been some very long

truck and barbecue cooker sales would go thru the roof.

Everyone in the country would get the National BBQ News, The BBQ Times and Woods-N-Water magazine and everyone could enjoy some good reading.

Vote for the politicians that have barbecue events for fund raisers. If someone is promising to bring down the cost of briskets, give them your vote. Let’s have a million person march to the largest barbecue event ever and watch our country get back to the basics of being the greatest country in the world!

Go out and find some sponsors to help pay for your fuel. Bribe them with the best barbecue they have ever had. Bribery is ok if barbecue is involved, isn’t it?

Bless our troops and I miss you Pop.

excuses for why they did not win would definitely be easy. Here is what we would have to watch. There would probably be some new taxes imposed to help pay for the high cost of competing.

Wealthy teams would get tax breaks that us hard working guys would not get.

The first politician that said wives don’t make good competitors because they don’t work would have very short-lived barbecue careers.

In fact, if we could put my wife Janet in charge of our economy this country would turn around in a heartbeat.

She has run our finances for 20 years and believe me, she can get more mileage out of a dollar then anyone. These fuel prices would straighten out in a hurry because all the crooks involved in ripping us off and lining their pockets with billions would be eliminated. Wasteful spending would come to an end. People would be responsible for their actions.

Liars and cheaters would be removed from office.

Healthcare would be affordable because the stress of our economy would be gone and there would be no more high blood pressure and heart problems.

The cost of living would come down so much that everyone could afford a new

FBA NOTES We have a little slow time in the heat of the summer but it is going to get busy this fall. Damon Wooley Is getting ready for something big in Suwannee the end of July.

It is going to be exciting to see this contest happen.

Swamp Boys is putting on another of his popular cooking schools the end of June and Big Papas is

meetings, some hard work by some individuals and merging of ideas to make us run smoother. I don’t know that we have conquered every issue yet but you can rest assured that we are making every effort to listen to the cooks and listen to the judges. We have to make sure that each issue gets the attention it needs and come to a resolution that is best for the GBA. While it is impossible to make every cook happy or make every judge happy rest assured I am listening to you.

If you have an issue that you think should be tweaked or changed do not hesitate to catch up with me and let me know. If you can’t find me let any representative know or drop me any e-mail (hlfcloth@bellsouth.net) or

feel free to call me (478731-0145), I do go to bed early so don’t call after 9 pm please.

••• Now something new, some of you have heard me mention an “on-line-store” well it is almost here. You will be able to order any number of GBA items from shirts, visors, coolers, chairs, cozies and more stuff than I can remember right now. You will be able to personalize your items any number of ways.

I promise you there will be some items that every one will say “I’ve got to have one of those”.

We are going to have a GBA booth at our contest from now on and will have a limited supply of items available for purchase on

hosting there first cooking school at the new Country Kitchen in Naples the end of August. Jacks Old South has another of his famous cooking schools the 1st week of September so anyone with the desire to take a class has plenty of options. August 31st thru September 2nd is the 2012 FBA Funcook.

There will be some really cool things happening including a golf tournament and a lot of other great stuff.

Go to the website and get signed up We all need to work on signing up new members and we are looking for sponsors for the Triple Crown this year. We would really like to land some $500 sponsorships so anyone interested in helping out please let us know.

Elections have changed this year and will not be held until December so anyone interested in running for the board needs to start planning soon.

There have been several more perfect scores this year with All Racked Up the Latest to join the 200 club.

This team loves to cook and I would love to try some of their perfect brisket.

See you all at a contest soon and lets keep all our FBA family in our prayers.

Taking A look into the 2012-2013 GBA Season

Harry Faircloth President GA BBQ Association

The end of the 2011-2012 GBA cooking season is almost over. WOW what a year! The 2012-2013 season already promises to be quite a trip. There are

site. We are also going to have a raffle at each contest to let you purchase chances to win a different item. You will want to check us out at every contest from now on.

Now you will have another source for gifts but they will be “GBA gifts”.

••• If any of you cook teams or judges want a “specialorder” item we will now be able to handle that also.

Cookers if you want some new “team-items” give us a try. We will even be able to handle “sport-team items”.

We haven’t got a contract with NIKE yet but you never know. This is just one more exciting thing happening in The Georgia Barbecue Association, and remember, “It’s All About The Taste”!

Page 6

June 2012

The BBQ Times

Picking the Correct Competitive Meats

Gary Lanton “BBQ 101” glanton@charter.net Hello Everyone! Last month we discussed selecting competitions and grill types. This month I will discuss meat selection. There are many things to consider

when competing, but few are as important as your meat and having a schedule.

Any serious BBQer will tell you that to be competitive; you have to cook the best meats available. When selecting chicken, there are many things to consider.

Do I want to cook enhanced chicken or all natural? White or dark meat? Which pieces do I want to put in the box?

We have cooked both all natural and “enhanced”.

The all natural chicken tends to be a bit smaller than the other. It is a bit more expensive, but it has a better flavor. The sizes seem to be a bit more consistent too.

In talking to teams out on the trail, I believe that most teams are cooking chicken thighs. They are very forgiv-

ing when cooking and pretty easy to get a consistent size.

Then, do you scrape the skin or not? We always scrape the skin. Some people will tell you that by doing that, you are losing flavor. I think that it is necessary to achieve the “bite through” skin judges are looking for. Recently we have experimented with chicken legs to mixed results. I think one advantage to legs is that scraping skin is not required!

Most people think that pork is pork. However, I am here to tell you from experience that by using better quality pork does have its advantages with the judges.

There is regular “grocery store” pork, which is your “other white meat”, and then there are the higher-

end products. Some of the best pork producers offer a well-marbled red meat, with a higher Ph factor making it a moister and more flavorful meat, and the best producers’ even offer a dry-aged product that like dry aged beef, intensifies the flavor.

With these better-marbled and redder meats, you cannot help but to increase your score. The motto that “redder is better” is true when it comes to this premium pork, that some call the “Black Angus of Pork”! One thing to remember when cooking these premium products is that they will cook faster!

Some would mistake that cooking a premium product means you will have to pay a premium price. I have found that you might pay a

dollar more per pound for pork butts and ribs are about 5 dollars more a rack. So that’s roughly 10 dollars per butt. That is a small price to pay to impress the judges and your winnings.

I choose what type of rib I will cook depending on the sanctioning body. For MBN/ GBA contest Baby Backs seem to be the rib of choice.

While KCBS and FBA teams usually cook St. Louis style spare ribs. I think that it is best to cook whatever you can get the most consistent results with. When selecting ribs I always look for the best marbled ribs. Always remember to pull the membrane.

Everyone knows that when cooking briskets Waygu is top choice. We have

used these products with a lot of success in our short time out on the trail. But I have been experimenting with USDA Prime Angus Beef too or CAB. (Certified Angus Beef) The only significant difference that I can tell is the color is not as dark as the waygu. I have only cooked this at home and have yet to try it in a competition. But with the cost of beef being so high I will seriously be considering this in the future. I know that a lot of the top teams in the FBA and KCBS are cooking CAB now.

That is all for this month’s article. Good luck and Happy Smoking out on the trail.

2012 Sante Fe College Bradford Fest Boots N BBQ Cookoff Overall:

1. Budmeisters 2. Hot Wachula’s 3. Big Papa’s Country Kitchen 4. Munchees Smokehouse 5. Uncle Kenny’s BBQ 6. Swamp Boys 7. Smokin Your Butt BBQ 8. Barbeque Crew 9. B & T BBQ Cook Team 10. Glenn Bob’s BBQ 11. Suwanne River Smokers 12. Prime Time Smokers 13. U Rub Me Raw 14. Hogs Gone Wild BBQ 15. Git-R-Smoked 16. Palmetto Smokehouse 17. Bethel Smokers 18. The Ross Team 19. Smokelife BBQ 20. Cook’s Portable Smokehouse Chicken: 1. Hot Steele BBQ 2. U Rub Me Raw 3. Glenn Bob’s BBQ 4. Great Lakes BBQ Feed Company 5. Uncle Kenny’s BBQ 6. Cook’s Portable Smokehouse 7. Getta Grip BBQ 8. Cowtown BBQ 9. Budmeisters 10. The Ross Team

May 18-19, 2012 • Starke, Florida

Pork: 1. Budmeisters 2. Swamp Boys 3. Suwanne River Smokers 4. Munchees Smokehouse 5. Bethel Smokers 6. Uncle Kenny’s BBQ 7. LJ’s Smokin 8. Hot Wachula’s 9. E.T.’s BBQ 10. Blue Butt Farms

Budmeisters Grand Champion

Hot Wachulaʼs Reserve Champion

Hot Steele BBQ

Ribs: 1. Munchees Smokehouse 2. Forrest’s Fine Foods 3. Git-R-Smoked 4. Big Papa’s Country Kitchen 5. Glenn Bob’s BBQ 6. Smokelife BBQ 7. Hogs Gone Wild BBQ 8. U Rub Me Raw 9. Budmeisters 10. E.T.’s BBQ

Muchees Smokehouse

Brisket: 1. Hot Wachula’s 2. Smokin Your Butt BBQ 3. Barbeque Crew 4. Smokelife BBQ 5. B & T BBQ Cook Team 6. BBQ Jax 7. Prime Time Smokers 8. Cook’s Portable Smokehouse 9. Big Papa’s Country Kitchen 10. B & E Pit Crew

June 2012

The BBQ Times

Mixon family face-off set for Hawkinsville GBA cook Submitted

Better Hometown of Hawkinsville will host the annual Harvest Fest featuring the Pigs and Produce barbecue competition. This is an official contest sanctioned by the Georgia BBQ Association. Along with some great professional BBQ teams and some very interesting ancillary categories, Hawkinsville will host two very unique events at this festival.

The first will be the first ever Georgia State Boiled Peanut Championship sponsored by Hardy Farms Peanuts. This contest is open to everyone that thinks that they have what it takes to make the best boiled peanuts in the state.

The second unique contest that will be hosted in Hawkinsville is the Old vs. New Faceoff. This head to head contest is scheduled to be held on the courthouse square in downtown Hawkinsville featuring father Myron Mixon of Jack’s Old South and his son, Michael Mixon of Jack’s New South. Finally, all of the talk of who smokes the best barbecue will be settled! The contest will consist of one category, which is ribs, and will be judged by 10 GBA Master Certified Judges deciding who the REAL Mixon champion is. Judging will be blind and there will be several samples of each man’s product on each judge’s table.

Myron is a BBQ legend and one of the most awarded men in competitive BBQ. He serves as chief cook of Jack’s Old South Competition BBQ Team, which he started in 1996. His team has won more than 180 grand championships resulting in over 1700 total trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee, Team of the Year 8 times, and 11 national championships.

Michael is the chief cook of Jack’s New South Competition BBQ Team. Michael served with his father on many of those championship outings over the years. Since venturing out on his own with limited resources and a desire to cut the proverbial “apron strings”, Michael has done very well on his own merit. He is currently in a close race for the points lead in the GBA and consistently places in the top 10 in MBN, FBA and KCBS contests.

For more information, please visit www.hawkinsvilleharvestfest.com and plan to be in downtown Hawkinsville on October 26th and 27th, 2012!

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June 2012

The BBQ Times

5th Annual Horsin’ MAY 25-26, 2012 • KANSAS CITY BARBECUE SOCIETY

BY AUDREY EVANS

If you haven’t ever made the trip up to Brasstown Valley Resort in Young Harris, Georgia I suggest you get to heading. They have several BBQ Contest throughout the year in various locations around the resort, so I am told. The Fifth Annual Horsin’ Around BBQ Showdown is held at the Resorts Stables and couldn’t be better. With 30 teams competing in the

Bub-Ba-Q Grand Champion

best BBQ around, Motorcycle Stunt Riders, Vendors, Music and Horses what more can anyone ask for.

Bubba Latimer and his wife Shannon made the short little drive up from their hometown of Woodstock, Georgia and I’m sure it ws worth it. There was not one main category that Bubba did not make a walk in, or at least have a team member walk in. His daugh-

ter Lauren likes to take her turn as well, If you ever meet Lauren you are sure to know it! I can sum her up in one word, Spunky! Bubba’s family team Bub-Ba-Q took home first place in People’s Choice, First Place in Chicken, First Place in Ribs and First Place in Pork! If that doesn’t show talent, I’m not sure what does. Way to go Bubba!

Queʼn Stewʼn & Brewʼn Reserve Champion

Uncle Chetʼs BBQ - Third Place Overall

Curly Tails - Fifth Place Overall

PHOTOS BY AUDREY EVANS

June 2011

Page 9

The BBQ Times

Around BBQ Showdown • Young Harris, Georgia Chicken: 1. Bub-Ba-Q 2. Uncle Chet’s BBQ 3. Uncultured Swine 4. Right On Que 5. Que’n Stew’n & Brew’n 6. Major Q 7. Deep South BBQ 8. Jack’s New South 9. Georgia Boys BBQ Team 10. Johnny Mitchell’s Smokeh

177.1430 177.1430 176.5714 176.0000 174.8570 174.2856 173.7142 173.1428 172.5714 172.0000

Adamʼs Rib First Place Brisket

Ribs: 1. Bub-Ba-Q 2. Que’n Stew’n & Brew’n 3. Georgia Boys BBQ Team 4. TNT Southern BBQ 5. Smoke On This 6. Curly Tails 7. Uncle Chet’s BBQ 8. Right On Que 9. Smokin Hoss 10. The Right Stuff

174.2856 173.7142 172.5714 172.5714 172.0000 172.0000 172.0000 170.2858 169.7142 169.7142

Pit Bulls Up In Smoke Fourth Place Overall

Pork: 1. Bub-Ba-Q 2. Hogs Gone Wild GA 3. Uncultured Swine 4. Smoke On This 5. Major Q 6. The Right Stuff 7. Pit Bulls Up In Smoke 8. TNT Southern BBQ 9. Curly Tails 10. Que’n Stew’n & Brew’n

177.7144 176.5714 174.8572 174.2856 173.7144 173.1430 171.9998 170.2856 169.7144 169.7140

Brisket: 1. Adam’s Rib 2. Pit Bulls Up In Smoke 3. Que’n Stew’n & Brew’n 4. Jack’s New South 5. The Right Stuff 6. Johnny Mitchell’s Smokeh 7. Bub-Ba-Q 8. Curly Tails 9. Kudzu Q 10. Old Plantation BBQ

180.0000 177.7142 177.1428 177.1428 175.4288 173.1428 173.1428 172.5714 171.4286 170.2856

Major Q BBQ Team works together to pick the best chicken for their blind box.

PHOTOS BY AUDREY EVANS

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June 2012

The BBQ Times

Still Horsin’ Around in Young Harris....

1. Bub-Ba-Q 2. Que’n Stew’n & Brew’n 3. Uncle Chet’s BBQ 4. Pit Bulls Up In Smoke 5. Curly Tails 6. Smoke On This 7. The Right Stuff 8. Adam’s Rib 9. Johnny Mitchell’s Smokeh 10. Jack’s New South

Overall: 702.2858 11. Old Plantation BBQ 695.4280 12. Georgia Boys BBQ Team 685.7142 13. Hogs Gone Wild GA 685.7138 14. Right On Que 685.1426 15. Smokin Hoss 685.1424 16. TNT Southern BBQ 680.5716 17. Major Q 680.5712 18. Kudzu Q 678.8570 19. Ragin Cajun 678.8568 20. Hot For Teacher

675.4282 672.5710 671.9994 670.8570 667.4278 665.1424 660.5710 659.9998 657.7140 656.5712

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June 2012

Page 11

The BBQ Times

Brenau Barbecue Championship • Gainesville, Georgia May 25, 2012

Myron Mixon, Jackʼs Old South - Grand Champion

1.

2.

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Whole Hog Jack’s Old South Dixie-que Jurassic Pork Forrest’s Fine Foods

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Shoulder Bubba Grills Smoke Shack BBQ Jack’s Old South Boars Night Out

1.

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Ribs Dixie-que Bubba Grills Smoke Shack BBQ Jack’s Old South

TOP LEFT: Team Bubba Grills is all smiles when pulling out their whole hog.

BOTTOM LEFT: Ted Townsend and his team, The Big Pig, begin prepping their whole hog for the competition.

PHOTOS BY BARRY WILLIAMS

TOP LEFT: Fiddlerʼs BBQ does a presentation during the Brenau BBQ Championship.

TOP RIGHT: Shannon Smith of team Pull My Pork slices some pork.

RIGHT: Rick Godfrey, of team Dixie Que presents his meat to a judge during on site presentation.

Page 12

June 2012

The BBQ Times

7th Annual Boss Hog Cook-off • Waynesboro, Georgia • May 11-12, 2012 Overall: 1. Bub-Ba-Q - 684.5712 11. Holy Smokes - 663.9996 2. Naked Bones - 681.1428 12. Rescue Smokers - 662.8568 3. Screamin Nite Hog - 681.1426 13. Brittons BBQ - 662.8566 4. Wicked Que - 679.4284 14. Fatboyz Barbeque GA - 659.4286 5. Two Old Men & A Grill - 677.7140 15. Midnight Burn - 658.8568 6. Killer B’s BBQ - 669.7140 16. Pickin Porkers - 656.5710 7. Munchee’s Smokehouse - 669.1428 17. Big J and the Butts - 655.4282 8. Smoke This - 666.8568 18. Bethel Smokers - 653.7138 9. Pig Whisperers - 666.8568 19. Grillerteers - 651.4286 10. Bareknuckles BBQ - 665.7142 20. Waylon’s Wickedly Good Q - 649.7142

Chicken: 1. Two Old Men & A Grill - 176.0000 2. Naked Bones - 174.2856 3. Fatboyz Barbeque GA - 173.1428 4. Midnight Burn - 173.1428 5. Lip Smackin Oinkers - 172.0000 6. Screamin Nite Hog - 172.0000 7. Munchee’s Smokehouse - 170.8570 8. Shhmoking Neckbones - 170.2858 9. Waylon’s Wickedly Good Q - 170.2858 10. Bub-Ba-Q - 169.1428

Pork: 1. Fire In The Hole BBQ - 173.1428 2. Bub-Ba-Q - 173.1428 3. Rescue Smokers - 171.9998 4. Wicked Que - 170.8570 5. Naked Bones - 169.7142 6. Smoke This - 169.1428 7. Munchee’s Smokehouse - 167.4288 8. Bethel Smokers - 167.4286 9. Smokin; Stacks - 166.8572 10. Bold Branch Bar-B-Q Boys - 166.8570

Ribs: 1. Big J and the Butts - 175.4286 2. Waylon’s Wickedly Good Q - 175.4286 3. Fatboyz Barbeque GA - 172.0004 4. Killer B’s BBQ - 172.0002 5. Bub-Ba-Q - 171.4286 6. Screamin Nite Hog - 170.2858 7. Pig Whisperers - 169.7142 8. Pickin Porkers - 169.7142 9. Holy Smokes - 168.5714 10. Some-R Swine - 168.0002

Brisket: 1. Wicked Que - 179.4286 2. Brittons BBQ - 177.7144 3. Smoke This - 174.2856 4. Killer B’s BBQ - 173.1426 5. Screamin Nite Hog - 173.1426 6. Rescue Smokers - 171.9998 7. Two Old Men & A Grill - 171.4286 8. Naked Bones - 170.8572 9. Bub-Ba-Q - 170.8570 10. Bareknuckles BBQ - 168.5714

Grand champions Bub-ba-Q (Bubba, Shannon and daughter Lauren Latimer with dog Slick) pose for a picture after their victory lap with “Boss Hog” and organizers Amy Lively, Elizabeth Billips and Nan Lynch.

Judges Sample Dessert Entries.

PHOTOS SUBMITTED TAKEN BY CHUCK REVILLE PHOTOGRAPHY

It’s All About The Taste!

The GBA Family; some of the best barbecue pitmasters in Georgia, cook teams and judges are celebrating our nations Freedom and saying “Thank You” to all those who have served and are serving our great nation!

We are proud to be citizens of this fine nation of ours and hope that all Americans will have a memorable Independence Day! May your flags wave high and grill fires burn bright!

If you are interested in becoming a member of the GBA, entering contests or starting a cook team visit our website for more information.

visit us online at www.bbqga.com

June 2012

Page 13

The BBQ Times

LJ’s Smokin’ Wins G.B.A. Goin’ Coastal BBQ Cookoff

It was the first Georgia Barbecue Association (GBA) contest outside the state of Georgia. They branched out, opening the doors and went to Fernandina Beach, Florida for the First Annual Goin’ Coastal BBQ Cookoff. On June 10, 2012 thirty teams pulled into central park and began smokin’ to see who would take the prize home.

Pitmaster Larry Johns of L J Smokin’ captured his first Grand Championship at GBA Goin’ Coastal in Fernandina Beach, FL. The team’s rib finals entry was judged the best of the day just 0.3 of a point ahead of the rib entry by D.W.’s Kountry Cookers. D.W.’s Kountry Cookers continued their climb to the top of the GBA Team of the Year standings by taking home the Reserve Grand Championship.

D.W.’s Kountry Cookers

is headed by Mr. Ernie and Ms. Faye Wright, with their team of boys behind them Donald, Ronald and Jackie aka Scooter and team mate Chris Faulk.

L J Smokin’ won the Pork Loin Category with Legal Smoke BBQ as runner up and Smokin’ the Good Stuff in third place. It went to the second tiebreaker to award 4th place to Team Two Eggheads with Rib Ranch taking 5th place.

In Pulled Pork, Bethel Smokers took first place honors. D.W.’s Kountry Cookers came in 2nd place.

Third place went to Sunset Smokers, Travis and Montae Webb. Bubba Grills and Legal Smoke BBQ finished in 4th & 5th respectively.

L J Smokin’s Ribs topped the field just ahead of D.W’s Kountry Cookers. Bubba Grills came in third. Legal Smoke BBQ took 4th place to give Pitmaster Nathan

ABOVE: Larry Johns, head cook of LJʼs Smokinʼ accepts his prizes for win Grand Champion. Larry also took home first place ribs and pork loin.

PHOTOS BY AUDREY EVANS

Deaton a top 5 finish in all three categories. Smokin’ 42 BBQ rounded out the top 5.

RIBS 1. LJ Smokin 2. DW’s Kountry Cookers 3. Bubba Grills 4. Legal Smoke BBQ 5. Smokin’ 42 BBQ 6. Jack’s New South 7. Smokin Racks 8. Bethel Smokers 9. Team Two EggHeads 10. Tombstone BBQ

D.W.ʼs Kountry Cookers took home Reserve Grand Champion at the G.B.A. Goinʼ Coastal event. Pictured Left to Right are Event Organizer Jay Robertson, Donald Wright, Ronald Wright, Pam Nelms (GBA Secretary), Jackie Wright and Chris Faulk.

PULLED PORK PORK LOIN 1. LJ Smokin 1. Bethel Smokers 2. Legal Smoke BBQ 2. DW’s Kountry Cookers 3. Smokin the Good Stuff 3. Sunset Smokers 4. Team Two EggHeads 4. Bubba Grills 5. Rib Ranch 5. Legal Smoke BBQ 6. Holy Smokers BBQ 6. LawDawg BBQ 7. DW’s Kountry Cookers 7. Smoke Risin’ 8. Jack’s New South 8. Smoker and the Bandit 9. Rasmow’s 9. Jack’s New South 10. How Does That Make 10. LJ Smokin You Feel

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The BBQ Times

Page 14

Bubba Grills

Smoke Risen

Smokin始 Racks

June 2012

LawDawg BBQ

June 2012

Page 15

The BBQ Times

Steaks, Steaks, Steaks Sweet Treats from the Georgia Barbecue Association

Michael McDearman American Grillmaster Experience Get Fired Up Foods!

Ribeye with Sout Cream Potatoes 2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each) 2 tablespoons vegetable oil 1/2 teaspoon salt 2 large russet potatoes, cut lengthwise into 8 wedges each Salt 1 tablespoon minced green onions Sour Cream and Onion Sauce (recipe follows) (optional) Seasoning: 2 tablespoons smoked or Spanish paprika 1-1/2 teaspoons sugar1-1/2 teaspoons chili powder 1 teaspoon ground black pepper1/2 teaspoon ground red pepper Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl.

Add potatoes; toss to coat.

Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on

preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes.

Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup

Beef Flank Steaks 1 beef flank steak (about 1-1/2 pounds)ChefsHat.gif 8 medium flour tortillas, warmed Marinade: 2 tablespoons fresh lime juice 2 teaspoons vegetable oil2 cloves garlic, minced Pico de Gallo: 1/2 cup chopped seeded tomato 1/2 cup diced zucchini1/4 chopped fresh cilantro 1/4 cup prepared picante sauce or salsa1 tablespoon fresh lime juice Combine marinade ingredients in small bowl.

Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Pico de Gallo ingredients in medium bowl.

Remove steak; discard marinade. Place steak on grid over medium, ashcovered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Compiled and Submitted by Harry Faircloth

Layered Coconut Cream Cheesecake Bars This one is from my sister Ellen Hester and I have made it and yummy. Yummy! Harry Faircloth 84 Vanilla Wafers, divided 6 Tbsp. butter, melted 1 pkg. (8oz.) Cream Cheese, softened 2 Tbsp. sugar 1 tub (8oz.) COOL WHIP EXTRA CREAMY Whipped Topping, thawed and divided 2 pkg. (3.4 oz. each) Jell-o Vanilla Flavor Instant Pudding 2-1/2 cups cold milk 1-1/2 cups flake coconut, and divided Reserve 24 wafers.

Crush remaining wafers: mix with butter. Press onto bottom of 13X9inch pan. Refrigerate while preparing filling.

Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup

COOL WHIP. Spread over crust. Stand reserved wafers around edges.

Beat pudding mixes and milk with whisk in medium bowl for 2 min. Stir in 1 cup of the remaining COOL WHIP and 3⁄4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

PEACH ICE CREAM

Just in time for summer.

You best be holdin on cause Bryer’s never made any this good!

From John Ricketson III 4 1⁄2 cups mashed fresh overly ripe peaches 2 1⁄4 cups sugar 3 eggs 1⁄4 cup all-purpose flour 1⁄4 teaspoon salt 3 1⁄2 cups milk

2 cups half and half 1 cup heavy cream 1 tablespoon vanilla extract

Combine peaches and 3⁄4 cup of sugar: stir well and set aside. Beat eggs with an electric mixer on medium speed until frothy.

Combine remaining sugar, flour, and salt: stir well.

Gradually add sugar mixture to eggs; beat until slightly thickened. Add milk; mix well, Pour egg mixture into a large saucepan. Cook over low heat, stirring constantly, until mixture thickens enough to coat a metal spoon (about 15 minutes). Cover and refrigerate mixture until thoroughly chilled (about 2 hours). Stir in half and half, cream, vanilla, and reserved peaches.

Pour into freezer container of a 1 gallon freezer. Churn per mfg’s instructions. Let ripen 1 or 2 hours before serving.

COOL’ EASY STRAWBERRY PIE This is an easy one that

Laurie Faircloth makes.

2 cups fresh strawberries, divided 2/3 cup boiling water 1 pkg (3oz.) JELL_O Strawberry Flavor Gelatin Ice cubes 1⁄2 cup cold water 1 tub (8 oz.) COOL WHIP Extra Creamy topping, thawed 1 ready to use graham cracker crumb crust (6oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries: set aside. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved.

Add enough ice to cold water to make I cup.

Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

Whisk in COOL WHIP. Stir in chopped berries.

Refrigerate 20-30 minutes or until mixture is very thick and will mound.

Spoon into crust.

Refrigerate for 6 hours or until firm.

Top with sliced berries.

Page 16

Ernie Wright

DW’s Kountry Cookers Inspirational Thoughts Sometimes I think about people that have gone on to meet their maker and what life meant to them and their friends. The cemetery was their last resting place here on this earth is grown up with briars and brush and their bones lye in an unmarked grace, how Sad! Life goes by so fast, we don’t have time to think about the past, we are too busy living our own lives but then what are we to time? What is time?

If you take a pail of water and you drop one more drop you will get a ripple on the

The Way I See It water; if you take that same drop of water and drop it in the ocean the ripple that you get would represent your time here on this earth.

We are but a small speck in time, a grain of sand on the seashore or a drop of water in the ocean, our time is so short, just a whisper; Isaiah 40:6-8 we read ““ The voice said, Cry. And he said, what shall I cry? All flesh is grass, and all the goodliness thereof is as the flower of the field: The grass withereth, the flower fadeth: because the spirit of the Lord bloweth upon it: surely the people is grass. The grass withereth, the flower fadeth: but the word of our God shall stand for ever. Is it time for you to think about your future?

What will you do with all that time that you have left?

Will you waste it on your own selfish desires? Or will you use it to help some poor struggling sole? The choice is yours. For me, “I am not ashamed of the gospel, because it is the power of God

June 2012

The BBQ Times

for the salvation of everyone who believeth.” Romans 1:16 Do you believe what the bible says? The bible also says in Job 14, “He cometh forth like a flower, and is cut down: he fleeth also as a shadow, and continueth not.” If I wait, the grave is my house; I have made my bed in the darkness. I love competing in BBQ competitions, but what I love the most about it is the people that we meet and the friends that we have made along the way. They have made my life just a little brighter, for that I say Thank you. I want to say a special thanks to Audrey Evans for giving me the opportunity to write my thoughts. The Way I see it!

SBN Looking for Judges Submitted

Southern Barbecue Network is an organization of diverse and talented folks who are sanctioning multistate barbecue tournaments.

Judges are now being certified for the Spruce Pine BBQ Championship & Bluegrass Festival (Spruce Pine, NC, July 20 – 21, 2012) www.sprucepinebbqbluegrass.org; this event is brought to you by the Rotary Club of Spruce Pine. If you would like to become part of a varied and colorful group of people who

gather together, support great causes, have fun, and promote Southern Barbecue, then you can’t do any better than getting involved with Southern Barbecue Network and becoming a certified judge. A judge certification seminar is being held on Saturday July 14, 2012 from 10 am to 2pm. The seminar takes place at the First Baptist Church Social Hall, 125 Tappan Street, Spruce Pine, NC 28777. At this seminar you will learn how to identify and score championship barbeque. If you would

like to become a Certified Judge, please contact us at southernbbqnetwork@gmail. com or mwaiboer@gmail. com to receive information and an application or call 843-568-2220 or 843-7359593. The cost of the Seminar is $25 and includes a BBQ lunch. Are you already a certified judge with another organization? Great work!!

Your previous certifications are recognized. Attend this seminar or contact us today for the dates and times of orientation seminars.

KEEP YOUR EYES OPEN.. . . . WE HAVE A NEW WEBSITE COMING!!

WWW.BQTIMES.COM

June 2012

Page 17

The BBQ Times

Martin County Fairs 2nd Annual BBQ Fest • Stuart, Florida

By Dana Hillis in the near perfect range.

There was a battle for the Swamp Boys had 1st in ribs, pigs in Stuart this year with Florida Boys had a real high several teams fighting hard 198 in pork and Hot Wachuto win one of the cool pig las continued his winning trophies they were giving ways in brisket taking home away this year. Grand, Re- the 1st place trophy. serve and third overall got to The backyard guys had a take home some of the cool- battle for the top prize with est hand carved pigs I have Southern Bell coming out on seen. Terry and his Git R top with the Grand. SmokeSmoked team took home the a-holics took the Reserve Grand Champion Pig and honors with Just Ask taking Big Papas got lucky enough 3rd, Sweet J’s BBQ took 4th to take home the Reserve and Pork Chop City took champion pig. Swamp Boys 5th. took home the 3rd place pig The weather tried to and continues his climb back dampen things but everyto the top. Blitzkrieg keeps thing went well. I wandered on winning and took 4th. around the vendors and samHot Wachula keeps cooking pled some really good food. well and took home 5th.

There were some egg rolls Git R Smoked took 1st that were out of this world in chicken with a big score and all kinds of food availOverall: 1. Git-R-Smoked 6. Southern Flatwoods BBQ 2. Big Papa’s Country Kitchen 7. Sweet Smoke Q 3. Swamp Boys 8. Smokin’ Gator Barbecue 4. Blitzkrieg BBQ 9. Florida Boys 5. Hot Wachula’s 10. Good Buddies

able including some really good fried green tomatoes.

If you get a chance stop by ETs BBQ and check out some of the cool earrings they were selling – Janet got some lucky pig earrings and they are part of her lucky charms now.

They also had a hot wing eating contest and Dennis with 2 Crackers ate his way to the Finals and swore he had never eaten anything so hot. Stop by and see him – his story is funny.

Thanks to the organizers for working so hard to put on a great contest. This is a great place for a contest and it is going to get bigger and better next year.

June 1 - 2, 2012 • Florida BBQ Association

Chicken: 1. Git-R-Smoked 2. Big Papa’s Country Kitchen 3. Blitzkrieg BBQ 4. Hot Wachula’s 5. Swamp Boys 6. Florida Boys 7. Smokin’ Gator Barbecue 8. The Q 9. Sweet Smoke Q 10. Cook’s Portable Smokehouse

Pork: 1. Florida Boys 2. Big Papa’s Country Kitchen 3. Git-R-Smoked 4. Swamp Boys 5. Sweet Smoke Q 6. Hot Wachula’s 7. Cook’s Portable Smokehouse 8. Southern Flatwoods BBQ 9. Confederate Smoke 10. Smokin’ Gator Barbecue

Ribs: 1. Swamp Boys 2. Big Papa’s Country Kitchen 3. Southern Flatwoods BBQ 4. Florida Boys 5. Git-R-Smoked 6. The Q 7. Tarheel Cookers 8. Blitzkrieg BBQ 9. Cook’s Portable Smokehouse 10.Good Buddies

Brisket: 1. Hot Wachula’s 2. Blitzkrieg BBQ 3. Smokin’ Gator Barbecue 4. Good Buddies 5. Two Crackers Cooking 6. Git-R-Smoked 7. Swamp Boys 8. Southern Flatwoods BBQ 9. Confederate Smoke 10. Sweet Smoke Q

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Page 18

June 2011

The BBQ Times

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June 2012

The BBQ Times

Calendar of Events

Kansas City Barbeque Society

June 15-16, 2012 The Desoto Shrine Club 4th Annual 2012 BBQ Cookoff Hernando, MS STATE CHAMPIONSHIP Contact: Doug Francis, PO Box 511 , Nesbit, MS 38651 Phone: 901-487-6785. kathy008@centurytel.net June 15-16, 2012 Covered Bridge ‘Que GBC Qualifier Euharlee, GA STATE CHAMPIONSHIP Contact: Gowan Fenley Phone: 678-231-5064. gowan@bbqteam.net June 15-16, 2012 Sam’s Club National BBQ Tour North Charleston, SC Contact: KCBS OFFICE Phone: 800-963-5227.

June 22-23,2012 Sam’s Club National BBQ Tour Greensboro, NC Contact: KCBS Office Phone: 800-963-5227. info@kcbs.us June 22-23,2012 Peak City Pig Fest Apex, NC STATE CHAMPIONSHIP Contact: Graham H. Wilson Phone: 919-362-7141. gwilson@prstreet.com June 22-23,2012 Queen City BBQ Cookoff Clarksville, TN Contact: Wayne Abrams Phone: 931-552-3512. waynes@clarksville.net July 6-7. 2012 Valley Freedom Festival BBQ Competition Staunton, VA Contact: Kimberly Dritto Phone: 540-213-8037.

Fax: 540-213-8030. kimberly@shenhd.com July 13-14, 2012 SC Festival of Discovery Greenwood, SC STATE CHAMPIONSHIP

Contact: Angie Jones Phone: 864-942-8448. uptown@cityofgreenwoodsc.com

July 20-21, 2012 8th Annual Wildblue BBQ Burlington, KS STATE CHAMPIONSHIP Contact: Kristy Reeves, kristyr@lyon-coffey.coop Phone: 620-364-5121. info@wildbluebbq. org July 20-21, 2012 Blues, BBQ & Bargains Hays, KS STATE CHAMPIONSHIP Contact: Pam Joy Phone: 785-6214171. fjoy@ruraltel.net July 27-28, 2012 Foothills Country Fair Backyard BBQ Bash Cleveland, TN STATE CHAMPIONSHIP Contact: Louie Alford, PO Box 11, Cleveland, TN 37364 July 27-28, 2012 Ribs and Kids Tuscumbia, MO STATE CHAMPIONSHIP Contact: Gary Shriner Phone: 573-369-3379. secretary410@aol.com

August 10-11, 2012 Smokin in McMinnville McMinnville, TN STATE CHAMPIONSHIP Contact: Arlie Bragg Phone: 615-758-8749. arlieque@comcast.net

August 17-18, 2012 Stand by your Grill Fulton, MS STATE CHAMPIONSHIP Contact: Kim Graham Phone: 662-862-4571.

Email: kgraham@itawamba.com

Southern Barbecue Network July 20- 21, 2012 Spruce Pine Bbq Championship & Bluegrass Festival Location: Locust Ave Spruce Pine, NC 28777 Contact: Randy Hembree Phone: 828-385-1125 Aug 31-Sep 1, 2012 Beach Boogie and BBQ 4017 Deville St Myrtle Beach, SC. 29577 Contact: Kenny Craven (843) 971-0131

July 27-28 2012 Bluemont BBQ Bash & Blackberry Bonanza Bluemont, VA STATE CHAMPIONSHIP Contact: Jaclyn Jenkins Phone: 540-554-2073. jaclyn@greatcountryfarms.com

Sept 7-8, 2012 Uniquely Union Union County Fair Grounds 126 Kirby Street.

Union, SC. Contact David “Tubo” Owens @ 864-426-2174 or email: pignsmoke@yahoo.com

August 3-4. 2012 Dillard Bluegrass & Barbeque Festival (GBC Qualifier) Dillard, GA STATE CHAMPIONSHIP Contact: Jane Tomlin Phone: 706746-2690. bbqjane@windstream. net or Contact: Vicky Ownby Phone: tel:865-397-1414. vsownby@hotmail.com

October 5-6. 2012 Gaston Collard and BBQ Festival Gaston, South Carolina Contact: Gaston Town Hall @ 803-796-7725

August 10-11, 2012 Mountain High BBQ Festival & Car Show Franklin, NC STATE CHAMPIONSHIP Contact: Linda Harbuck Phone: 828-524-3161. lindah@franklinchamber.com

October 19-20, 2012 Jamil Shriners BBQ Cookoff Columbia, South Carolina Visit www.sbbqn.com for more details.

South Carolina Barbeque Association

Page 19

Gaffney, SC 29340 Contact: Ty Spearman 864-357-9963 Chamber of Commerce: 864-489-5721

July 14, 2012 SCBA Judging Seminar From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street Columbia, SC 29201 Contact: Lake High lhigh1(at)sc.rr.com Aug 4, 2012 SCBA Annual Meeting and Workshops From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street Columbia, SC 29201 Contact: Lake High lhigh1(at)sc.rr.com Aug 10-11, 2012 107.3 Jamz Upstate Family Reunion Bi-Lo BBQ Cookoff Lakeside Park 1500 Piedmont Hwy Piedmont, SC 29673 Contact: Latina Burrell, 864282-1016 or email: Latina.

Burrell(at)coxinc.com September 14-15, 2012 South Carolina Tobacco Festival BBQ Lake City, SC Contact: Greg Moore, 843-5980692 or visit: www.lakecitysc.org September 21-22 , 2012 City of Mauldin’s Family Festival and BBQ Throwdown 211 Fowler Road Mauldin, SC 29662 Contact: Julia Monson 864-335-4857 jmonson(at)mauldinrecreation.com September 21-22, 2012 Greenway Barbeque and Bluegrass Ann Springs Close Greenway Fort Mill, SC Contact: Bill Steele, 803-547-1138 billsteele(at)leroysprings.com

July 13-14, 2012 The SC Peach Festival 210 North Limestone St.

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Calendar of Events Continued From Page 2

Page 20

Bubba Grills The BBQ Times

June 2012

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