BBQ Times March 2015

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Victory Lane BBQ, Pitmaster Heath Riles, shown above with his team members along with Pat Burke (far left) and Mike Mills (far right) at the MBN Que Ball held in February.

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Stop living in your trailer, meet your neighbor

Audrey Evans

&EJUPS 1VCMJTIFS BFWBOT!CRUJNFT DPN Over the last month or two, we have had several things that have gone on in the BBQ world. Some, that show a good light and some, that most certainly aren’t the best.

Throughout these things that have gone on, I have seen both sides of the fence.

I have always been one to brag on the camaraderie in competition BBQ. What I have noticed over the last few months / or year really is that some of that seems to have disappeared. Not all of it by any

means, but things are changing.

Whether it is the “corporateâ€? sponsors who fork the money to blame or the teams, I’d rather not throw blame at all. I’ve seen folks point ďŹ ngers at others, refuse to take blame for situations and some take the blame for situations that they really should’ve never been blamed for. I sat back in awe at Facebook a few weeks ago just purely amazed at the fact of how some people chose to treat others. Yes, choose. You have a choice to make on how you react to situations, no one made you react the way you did. The funny thing is, when I made a comment about writing this column, I had a few jump at me thinking I was simply trying to stir more drama.

That is the furthest from the truth I have ever heard. However, I can say it did add more emphasis on my column and even made me change the way it is written a little.

Where I mentioned the corporate sponsors a minute ago, don’t think I am bashing them.

Without them, there wouldn’t be the payouts we have or the large amount of contest that are able to go on today. Further down the line, that would mean teams couldn’t afford to participate as much without them. They are a big help in our world of competition BBQ; but sometimes it also brings rules.

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Rules that some folks don’t like and others just choose to live with.

What I saw mixed in these ďŹ ngers being thrown and names being dropped etc., was even a few comments mocking the fact that competition BBQ is a “sportâ€?. I think that many of you, just as I would totally disagree with that statement. In fact, anyone who has stayed up all night cooking and took part in a competition would understand that you have to have the endurance and strength to do competition BBQ just as much as you do any other sport.

Some of this even made me question, why it is I do what I do. If folks don’t understand what I am about and why I feel so passionate about BBQ and the teams, competitions and others involved, why do I put myself through this each month. The thing is, it is something we all love. It becomes part of our life and well we begin to gain some family through this as well. When something goes wrong at a competition, you turn to your BBQ family to make sure everything is going to work out all right. I strive hard to put out the best paper, that one person can to give something to the teams, competitions and general BBQ enthusiast. I want them to have those keepsakes for their children, grandchildren or

even just to brag to their friends. Of course, I have to rely on it to pay my bills just like any other person who works day to day; but in the end, I do it because I care about so many of the great folks who compete and work hard each weekend. Those folks deserve recognition just as much as the big dawg. That’s why this paper was started and I intend to continue giving back to the BBQ community as your “hometown� newspaper as much as I can. That’s just who I am. It’s the way I was raised and it’s what I do.

A big concern I have in the BBQ world these days is the ways I see folks treat others sometimes. It goes back to that ďŹ nger pointing, name-calling and even bashing of competition that I have seen. I’m not sure if it’s jealousy that others get more attention via TV, news, radio shows, awards or if they just don’t give the other person a chance to get to know them; but some of it just needs to stop. It goes back to the old saying; if you can’t say anything nice, don’t say anything at all.

We all love the same SPORT, we love doing what we do and of course, everyone loves to win! So what is there to point ďŹ ngers about?

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A mixture of all things BBQ...

Dana Hillis

1JUNBTUFS #JH 1BQBT $PVOUSZ ,JUDIFO MJHIUIPVTFQPJOUF!IPUNBJM DPN Several years ago we went to the Best of the Best BBQ competition in Douglas Georgia. Top teams from all the sanctioning bodies across the country and up into Canada were represented at

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this contest and it was truly one of the best contests we ever went to. We met Diva Q even before she was a true Diva. We met teams from Texas and it was fun to see who would take home brisket bragging rights. We met a team from New Jersey yes they cook BBQ in new jersey- called Fat Angels - Steve, Lauren and Eric. This team loved to have a good time and we invited them for one of Janet’s world famous breakfast buffets including biscuits and gravy and grits. I guess people from Jersey did not grow up on grits. We had to knock on trailer doors and windows to get them up but they ďŹ nally made it for breakfast and they loved the biscuits and gravy and are now hooked on grits!

This was in 2008 and since then we have bumped into the Fat Angel team all over the country. We were across from them at the Royal, we both got drawn for the Jack and even ended up seated at the same table at Miss Mary Bobo’s for lunch.

We ended up in a casino buffet line in Mississippi, and we were doing a little contest in Fort Myers Beach and Steve was on vacation on the top oor of some condos and could see our trailer at the contest so they came down to visit.

We got to visit with Steve and his friend Scott- another Jersey Boy- this past week and took a little ďŹ shing trip with the Solo Lobo ďŹ shing charters out of Naples.

The weather was beautiful and it was A lot of fun and we got into a bunch of ďŹ sh.

When your HOT you are HOT WACHULAS! I have been around competition BBQ for about 10 years now and have not seen a winning streak like this. Matt has 4 grands and 1 reserve in the last 5 contests and he has manhandled the competition. He has set record setting scores at each contest and had a new high score when he took reserve but the grand had a higher record score. These wins were not at small contests. He won Lakeland which is always loaded with top notch teams and he won Apopka which had an amazing load of talented teams. Mike Leonrdo and his infamous Woodhouse Grill had 8 straight wins but the competition in those days was not quite as plentiful as it is today. If anyone doubts today’s talent just show up and see how you do. And hopefully Matt took a weekend off to give the rest of us a chance.

Most of y’all have met Jeff Elser brother of Sweet Smoke Q - he has been cooking out west and has teamed up with one of my western BBQ teammates - Matt Murphy and his lovely wife Margie. Nothing but good times and fun can be had with this team. I wish we could all just go

hang out with them. If you have ever met either Matt or Jeff you know what I mean.

Thank god Margie is there for DD duties and bail money.

Lakeland Kids Pack is not to far down the road and Big Papas is going to try and beat out the imperial Polk county pussycats in rounding up chef Boyardee cans

again this year. I will keep everyone posted on how to help me feed a bunch of kids. It is simple. Send me 20 dollars and I will buy as many cans as I can. We rounded up 5400 cans this past year and my goal is 10000 this year. Don’t tell any

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the bbq family pulls through

Jeff Petkevicius 1JUNBTUFS (JWF JU UP (PE ZPLFEVQ!HNBJM DPN

Let me just share with you some of what happened behind the scenes with my recent Pro BBQ “adventureâ€?. I left the Sam’s competition in Daphne and got to just the other side of Mobile out of the tunnel. Was talking to my wife on the phone and actually lamenting about where I came in... poopy poop ďŹ nish.

Of course, I blew by my 3rd place rib and went right to the other bad ďŹ nishes and had that “kicked in the gutâ€? feeling of losing. As I’m talking on the phone, I feel my trailer kick to the side. I look out the driver side mirror and see nothing, I look out the passenger mirror and I see my wheel detached from the trailer and the hub hitting the ground and exploding in sparks. I look out the driver mirror again and see the wheel and tire bouncing toward the median. I’m going 65 mph and I know I have to get off the freeway. God puts exit 25B - Virginia Street RIGHT THERE and I take the exit and pull to the shoulder, dragging my trailer with me. All Safe and Sound..

I get out, walk around and see the picture below....OK, NOW what do I do??

Thought for a moment, and then... call Bobby! A year ago this past fall, coming home from Lakeland, FL my truck blew the engine. Put a post on Facebook and within minutes, Bobby and family were

there. Bobby had the truck towed to his shop and eventually we sold it, for scrap, but he took care of it... so who else would I call :) Bobby is at the competition packing up and says, just hold on, I’ll send Miles Lankford over and I’ll be there as soon as I can.

Miles gets there and we assess that this is a really poopy situation LOL...

Bobby has me call Pitts towing and we start that process. In the mean time, cooks are driving by and see me on the side of the road. My phone starts to blow up. James Lirette and Justin Proctor drive past, turn around, exit, park and walk up the ramp to check on me. Jay Rowell is calling to see what needs to be done... All is good, we load up the trailer on the tow truck and head to Bobby’s shop and “dumpâ€? it there. I know this is bad, the axel is wasted, the leaf spring is shot and this is going to be a BEAR of a job to get it done right. I notice when we pull up to Bobby’s shop that there are at least a hundred trucks stacked up in the service area.. I know for sure that Pensacola is not an option and Bainbridge is questionable at best for the following weekend. Bobby tells me, “you’re cooking in Pensacolaâ€?.. Ok Bobby, sure, whatever you say. As I’m driving home, feeling beaten down from the competition and then the trailer and not having the extra cash to get it all paid for, I knew that I would have to cancel some competitions and for the ďŹ rst time in my BBQ career, I started to question if I should be doing this. I knew God wanted me to keep going, but I started to doubt my desire to keep going.. What’s the use? Why? As I’m driving home, without, my trailer, I get a phone call from David Mauro, David goes on to ask how things are and tells me I gotta still cook Pensacola, I tell him he’s nuts.

Then....he goes on to say...�Hey look

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Jeff, I’m taking my big RV to the contest which means that my little 24 foot porch trailer will be at home. I’ll keep it all plugged in so the fridge is good and all you gotta do is hook up, throw you cookers on it and get to the comp” I’m think, dude, you have eaten way too many donuts, you’re nuts, no way... to think that he would offer his trailer to me AND persistently push for me to go, that I had to be there.... God was starting his “breakdown” process.

Monday comes and it didn’t take long.

Bobby is texting me pictures of the crew picking up the trailer with a fork lift, and tearing it down... axel off. The pictures just keep coming and I’m thinking about

the shop and all the work going on...and man, these guys are busting a move on this one. A little later, early afternoon, I get a text from Bobby telling me that it took some effort, but they found an axel and will get it installed and finish up Tuesday Morning.

In between all this, I get calls from Jay Rowell and David Clarke and they have the audacity to tell me that a group is getting together to make sure I don’t have a bill to pay. Earlier in the day, I put a post up that I would need help and a bunch of guys started sending chunks of money to our pay pal account. The whole time, I am humbled and, quite frankly, overwhelmed, by what’s going on.

So then, Bobby sends me a phone video of the trailer rolling down the road outside his shop... I cried, I cried...Not because of the trailer being fixed, but because of the LOVE that was behind the whole experience. I told Caroline that what tears me up is that I KNOW it’s not me, it’s the Jesus in me that they see and want to do it for... it’s amazing.. Bobby and I talk later and I ask.. “Bobby tell me what the bill is”...His response... “for you...nothing” I’m like, COME ON, no way... Bobby, tell me what it is and he is persistent.... His response was... “you’re not taking away my blessing, this is on ME”. Talk about feeling the Love of JESUS...He also went on to share that they had plans to use a flatbed trailer

to haul mine to Pensacola if necessary....

These boyz are NUTS, I tell ya NUTS! Trailer was completely repaired, and I cooked Pensacola! God is good. I share this as a testimony to how God moves in our lives when we give Him our whole Heart. He will involve others, and truly touch our hearts with fruits, with un-deniable proof that God is God, He loves us and... ALL things work together for good, for those who love God, for those who are called according to His purpose.

(Rom 8:28) Thank YOU God, and thank YOU BBQ Family! Give it to God, what are you waiting for?

A few years back when you pulled into a competition, it was likely you were going to see a big group having dinner together all around a fire or at the pits. You would see several teams together having drinks or playing beer pong or corn hole.

Every one got to know everyone because quite frankly we were all starting out and no one knew anyone. You came together to intertwine your families, let your children pay and get to know the person you

were cooking next too, for all you knew that was about to be your newest best friend and supporter. We through cook ideas around to each other, let others try your food. It didn’t matter if you were in competition together you worked together to see everyone do better.

There was shiggin’ then just as it is now.

The prizes might be a little larger and the fields are definitely raising tougher competition with all the classes out. BUT, at

the end of the day now, when you walk around you see trailer doors closed and maybe even locked. You have “clique’s” in each little section like we had in high school and folks just don’t get to know each other as they used to. It is really sad to me to see.

I can say I don’t get to meet near as many teams at a competition today because they are locked in their trailer and when I came up in the BBQ world if someone was locked in their trailer they were sleeping or tending to business they needed not to be bothered, so a lot of times, I won’t knock. I keep walking.

My challenge to all of you is to get out of your trailer and meet your neighbor. We are all involved in this SPORT because it’s what we love to do in our spare time.

We take our families along and sometimes

we go alone. It really doesn’t matter. The truth is, life is too short folks. God made us to love each other, to help each other and to be that big family on this earth.

We need each other when times are tough and you never know what day that is going to happen. So take a step out, don’t just meet your neighbor, try to meet someone new at each contest because I assure you there is someone new there for you to meet. It could be your next best friend.

So there you have it folks, my first “I don’t give a damn about political correctness column”. The fact is, its just real talk. It’s how I feel and I’m blessed enough to have this outlet and this paper to share it by!

Until next month....keep rubbin’ those butts!

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%"/"'SPN 1BHF Polk county teams cause it might scare them off.

Lets all be careful out there! Most accidents and injuries in the BBQ world are self inflicted. I recently slid and fell on my back ramp in Apopka when we had a little ice buildup at 430 am. Damon Wooley saw what he thought was a sasquatch run behind me, trip me and slip into the smoky darkness. I think I just slipped and was lucky I did not hurt anything - bumbles do bounce. Damon just got a new cooker and became familiar with it when he hit his head and knocked himself out. One of our BBQ heroes (I wont mention Rubs name) has broken his neck falling off a golf cart, broke an ankle flying like superman and accumulated some staples in a dark alley when - as rumor has it - when he would not give some BBQ thugs his brisket recipe. Several folks have slipped and fell loading cookers - watch for slippery ramps and ask for help. Some have been known to drive off with power cords hooked up.

Some forget to close their wings on their

trailers. Some have bigfoot sasquathes living in their woods throwing tree branches on their trailers.

To all you teams that have never cooked an FBA event - the competition is tough but the people are the best of the best. Come to Smoke on the Water in Thomaston, Georgia and meet Bobby Bickley and his crew and you will see what true southern hospitality is all about.

Pink drinks will be flowing, smoke will fill the air and if Forrest Fine Foods shows up we can hear a good llama story or 2.

Bickley Lake is waiting for the winners - Grand and Reserve champs take a dive and it is fun to watch even more fun to be the one diving!

Thanks for reading my stuff for all these years. Stop by and see me. See y’all soon. Safe travels and bless our troops and our country. Lord knows we need it.

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Killer B’s Stings as they take Team of the Year for 2014 Georgia BBQ Championship Article submitted by Jan Jeup-Wilson Husband and wife team, Jim & Jan Burg of team Killer B’s rolled the dice and came up with the sure bet to become the Fifth Annual Georgia BBQ Champion. The fifth annual Georgia BBQ Championship Awards Banquet were held Saturday, February 7th at the Brasstown Valley Resort & Spa in Young Harris, GA. The banquet is a great opportunity to enjoy a four star resort weekend with many opportunities to network with your friends from Georgia’s Pro Barbecue circuit. Organizers, cooks, judges and sponsors all gathered together for the Casino themed annual banquet and to congratulate Jim and Jan as this year’s TOY. Killer B’s was doubling down when presented with this year’s trophies and the title of GBC Grand Champion 2014. Jim and Jan were presented with the coveted “Big Peach” trophy and a few other category trophies which followed the casino theme. Jim and Jan have upped the ante and will continue to ride the river with this royal flush as they defend their title throughout next season!

This year’s Reserve Grand Champion

of the circuit was Scott Smith of Que’n, Stew’n & Brew’n. Scott will be looking to dethrone Killer B’s as another high roller of the GBC for 2015. Right on his heels is Mike Moore with Old Plantation BBQ, who claimed the overall 3rd spot for 2014 and will also have his eyes in the sky to conquer the competition and raise the ante for this coming year.

The Casino theme of this year’s banquet was enjoyed by all; everyone entering the banquet was presented with Dice beads to wear. There were giant martini glasses on some tables along with cards and glitter everywhere! A full poker room was available for those who were looking for a place to raise the bet or double down with a blackjack table and two poker tables – fun and action was being had by all. This year’s trophies also followed the theme – Pirate 50 Trophies provided flaming dice on Georgia shaped trophies for each category winner as well as the Overall winners. And what Casino night would not be complete without a prime rib buffet – yes, there were 2 carving stations that were served along with an array of other delicious food and drink. The 2015 GBC Chairman, Gowan Fenley, was

the commentator for the evening.

By the end of the evening, it was obvious that a good time was, again, had by all. The Killer B’s, Jim and Jan Burg, gathered all their awards, and winnings and rolled the dice once more to end the evening.

Jim and Jan Burg - Killer Bʼs BBQ

April 10 from 1pm -11pm April 11 from 9am–5pm

Douglas Municipal Gene Chambers Airport Douglas, Georgia Pork Loin, Ribs & Pulled Pork Cooking for Fun Category Too!

Over $9K Payout (Plus Trophies, Medallions or Certificates)

Saturday April 11, 2015 Car Show, Motorcycle Show, Poker Run & Vintage Aircraft Show Weekend Long Blues Music Entertainment on Stage WWII Flight Training Museum Tours Georgia Motorcycle Safety Program Road Skills Testing

Gate fees are: $5 per person, $3 w/ Military ID, and 12 & under free.

For more information on these great events contact:

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Top Five teams in the GBC Points Race were: Killer BĘźs BBQ, QueĘźn, StewĘźn, & BrewĘźn BBQ, Old Plantation BBQ, WaylonĘźs Wickedly Good Que, and MoyerĘźs Competition BBQ Team.

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A Cold Winter Needs Plain Cake

Brandt Haney

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On a recent visit from my mother I received an unexpected gift. A set of old world sifters that had belonged to my Mamaw. They are not the big ones that hold six or eight cups and hand squeeze our into oblivion, but small ones that hold two or three cups and have a

AWARD WINNING BBQ RUBS • SAUCES MARINADES • INJECTIONS

handle that you crank. My wife who sells Pampered Chef products has our kitchen ďŹ lled with the latest and greatest of gadgets and tools, but I enjoy the nostalgia and history of the kitchen items I have been able to get my hands on from my grandparents. So when on a rainy cold day my daughter wanted to bake something yummy to brighten up the weekend I saw it as an opportunity to try out my newly acquired toys.

Armed with a large mixing bowl and sifter in hand we looked through some of the recipes we had for baked goodies and we stopped when we found my Mamaw’s plain cake recipe. Fitting, I thought. Now you have to understand that this recipe comes from deep in my family history. It uses items like shortening and sweet milk, which I had to call my mother and ask what exactly that was. This cake brings back all kinds of memories as it is my all time favorite cake going back to when I was a kid some...well...a few years ago.

This cake is anything but plain with its simple but absolutely delicious sugar and lemon - orange juice icing. Its ďŹ rm

outer crust that forms and wraps around the super moist interior, and because its icing starts off in a very liquid state, the cake gets better as is sits day after day soaking in the wonderfully tart yet sweet topping.

My grandmother, and mother for that matter, never used bundt pans, rather a solid pound cake pan. This allows for a little indented ridge at the top to hold the icing in place and let it soak in. I grew up living hours away from my relatives and when we would visit you knew it was going to be a good visit when you could walk in and immediately take in the fresh baked aroma and distinct sweet baked smell of the cake.

If you didn’t smell the cake you certainly were looking for the cake storage container sitting on top of the counter, which meant it had been sitting at least a day to make it even better.

Wanting to build a few memories with my daughter we decided that this recipe would be not only a great treat for the family, but a way to pay homage to my Mamaw. Into a mixer we stirred the sugar and shortening. Next we alternated adding the hand crank sifted our and baking powder and the vanilla and milk. By the way, sweet milk turned out to be whole milk. After getting everything mixed properly we greased the bundt pan which is what we have. Poured in the batter and

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$PPLTIBDL 3FMFBTFT /FX *2 $POUSPMMFS Ponca City, Oklahoma January 15, 2015

Cookshack’s innovative technology for smoker ovens will change the face of barbecue with the release of the new IQ5 digital electronic controller.

Tending to embers and feeding the ďŹ re to create barbecue is a thing of the past with the new IQ5 controller from Cookshack. This Made in America, IQ5 controller is the newest technology in commercial cooking, smoking, and holding.

Restaurants, food trucks, caterers, delis and other commercial kitchens will have the ability to set a smoker, leave and come back in the morning with a day’s worth of smoked foods.

The IQ5 controller allows for up to three stages of cooking, including smoke, cook and hold. Since pellets produce more heat under 180°F, all three of these

steps are important. The smoke stage adds the smoke avor, the cook stage gets foods to their required internal temperatures, while the hold stage allows the meat to stay hot while sitting in the smoker until the food is ready to be served.

Consistency is easier than ever to achieve.

The IQ5 controller includes a digital readout, meat probe attachment, up to three stages of cooking options and USB port to download and keep track of cooking cycles. New to the IQ5 controller is the option to download smoking, cooking and holding logs to a FAT formatted USB ash drive. This topin-class controller is standard equipment on Cookshack commercial smoker ovens with a capacity of 100 to 750 pounds. Options are available for upgrading an older equipment from the IQ4 controller to the IQ5 controller.

Tony Marlar, Customer Service Manager, has been employed at Cookshack for over 20 years. Marlar says “This new controller al-

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lows barbecue lovers to keep track of their temperature throughout the entire cooking cycle. This helps create a more consistent and better product.�

This updated technology allows users to program eight pre-set buttons. The factory installed presets are programmed for standard meat cuts of brisket, ribs, prime rib and pork shoulder. However, changing the presets is as easy as setting the time and temperatures and then pressing the coordinating pre-set. It takes only ďŹ ve seconds to complete! Set yourself apart from your competition with this customized feature.

Cookshack, located in Ponca City, OK, manufactures commercial and residential smoker ovens, pellet grills and charbroilers. Fea-

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now. I used to think having the cake out of the refrigerator that was nice and cool and had soaked up all the excess icing was the best, but there is also something about a fresh still somewhat warm piece of this cake that is just about perfect. Either way is a win for the tastebuds, and on a dreary day it will certainly brighten the spirits.

Best Plain Cake 1 1â „2 Cups Crisco 3 Cups Sugar 3 Cups Sifted Plain Flour 1 teaspoon Baking Powder 5 Large Eggs 1 1â „2 Cups Sweet Milk (Whole Milk) 1 teaspoon Vanilla

into the oven it went. Now if you look at the ďŹ nished product you will note we learned a lesson here. We were supposed to our the pan after coating it with grease but we missed that in the original recipe, so we had some sticking issues. I take it this is how people learn what is a given for those that bake regularly. Fortunately for us it only made the cake less attractive but not less yummy. While the cake was baking we pulled our icing ingredients together. The original recipe calls for lemon juice and orange juice which is delightful.

However, a few years back my wife made this for my birthday and changed the icing to key lime which for me was even better as key lime pie is my favorite pie. So we pulled out our key lime juice, zest of one

lime, and the juice of two limes, added the powdered sugar and made our icing. When the cake was done we immediately turned it out onto a cake plate as instructed, rebuilt the areas that stuck to the pan the best we could, and taste tested all the pieces we couldn’t use. Almost seemed like that was the better option than having a pretty cake anyway. Then we iced the cake slowly and deliberately brushing the cake all the way around over and over until just a little icing was left and we poured it directly into the center opening.

That was it. Now we just had to wait for the cake to cool. After dinner a few hours later we each had a piece for dessert and it was heavenly. I have to admit I am torn

turing stainless steel construction, SpinGlasÂŽ insulation, and electric temperature controls, these smokers are built to last.

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crumbly. Next add the eggs one at a time until blended. Add baking soda to the flour. Add vanilla to the milk. Alternate adding the flour and the milk to the Crisco and sugar mixture until completely blended. Grease and flour a cake pan well and add batter. Place in oven and bake for 1 1â „2 hours.

Glaze (original recipe) Juice of one orange Juice of two lemons One box of powdered sugar Combine all ingredients and blend until smooth with electric beaters. Pour over cake as soon as it is out of the oven.

Preheat oven to 350 degrees. Start by mixing Crisco and sugar until even and

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ABOVE: Matt Barber, Pitmaster Hot WachulaĘźs wins Grand Champion.

LEFT: MattdaddyĘźs BBQ wins Reserve Champion.

SmokinĘź Flames BBQ

Budmeisters

OVERALL RESULTS: 1. Hot Wachulas 781.6166663 2. Mattdaddy’s BBQ 777.3166664 3. Team Unknown BBQ 773.7833330 4. Killer B’s BBQ GA 773.7166665 5. Budmeisters 772.0833332 6. Smokin’ Flames BBQ 771.3833331 7. Extra Mile BBQ 768.5333333 8. Bull Rush BBQ 767.6000001 9. Git-R-Smoked 767.5999998 10.Sweet Smoke Q 765.9999999 CHICKEN: 1. Smokin’ Flames BBQ 199.2833300 2. Budmeisters 196.4333300 3. Team Unknown BBQ 195.7833300 4. Blazin 7’s 195.7666700 5. Get-Cha-Some BBQ 195.7666700 6. Hot Wachulas 195.7666700 7. Killer B’s BBQ GA 194.8000000 8. Swamp Boys 194.3666700 9. Smokin Chaos BBQ Team194.3000000 10.Backwoods Bar/B/Que 194.0500000

Big Daddy Q

RIBS: 1. Mattdaddys BBQ 197.8833300 2. Team Unknown BBQ 196.4666700 3. Hot Wachulas 196.4500000 4. Backyard Bro’s 196.2000000 5. Sweet Smoke Q 195.2500000 6. Killer B’s BBQ GA 194.3333300 7. Extra Mile BBQ 194.0833300 8. Barn Goddess BBQ 193.6333300 9. CharQueterie 193.3166700 10.Everglades Seasoning 193.1666700 PORK: 1. Big Daddy Q 197.8833300 2. Mattdaddys BBQ 197.6333300 3. Cedar Creek BBQ 197.1833300 4. Wink’s Barbeque 197.1833300 5. Good Buddies BBQ 196.4666700 6. Street Meat 196.2000000 7. Hot Wachulas 195.7500000 8. Backwoods Bar/B/Que 195.5000000 9. Team Unknown BBQ 194.8000000 10.Whiskey Bent BBQ 194.7833300 BRISKET: 1. Budmeisters 195.9666700 2. Pull’n My Pork BBQ 195.9500000 3. No Name BBQ 194.8000000 4. Extra Mile BBQ 194.7166700 5. Tillman’s BBQ 194.3166700 6. Back Country BBQ 194.2833300 7. Cedar Creek BBQ 194.1000000 8. Git-R-Smoked 193.8500000 9. Hot Wachulas 193.6500000 10.Everglades Seasoning 193.3833300

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Smokin’ 42 BBQ Defends Home Turf Again in Tifton

By Jim Sewell Vice- President GBA Twenty six Georgia Barbecue Associations teams gathered at Fulwood Park in Tifton, Ga for Rhythm & Ribs. The event in Tifton has become a favorite among the teams with a great venue and a large music and crafts festival to go along with the BBQ competition For the second year in a row, the hometown boys of Smokin’ 42 BBQ took home top honors by wining both the Loin & Pulled Pork categories and the Grand Championship. Chad Brooks and his crew were certainly on top of their game as they also recorded a perfect 600 score in the preliminary round of Pulled Pork. The event in Tifton has become a favorite among the teams with a SmokinĘź 42 BBQ Justin Marchant, Courtney Howell, Chris OĘźNeal and Chad great venue and a large music and crafts Brooks wins Grand Champion at the Tifton Rhythm & Ribs BBQ Festival on festival to go along with the BBQ com- March 7, 2015. petition Robin Bowles and Just Blowing Smoke took seond place with 92 BBQ/Assassin 600 score in Pulled Pork preliminaries with made ďŹ nals in Pulled Pork and Ribs along Smokers taking third place. Fourth place a near perfect 599.1 score in the ďŹ nals round with 8th place in Loin to capture the Re- went to Bubba Grills with Dobey Q in ďŹ fth to win the category. Stumps Smokers BBQ place. LawDawg BBQ won the tiebreaker Team came in 2nd place with Just Blowserve Grand Champion award.

Chad Brooks and Smokin 42 BBQ’s over Stumps Smokers BBQ Team for 6th ing Smoke in third. Rub Shakers Que took score of 596.7 was the top score among place. In eighth place was Just Blowing 4th place by 0.3 of a point over Law Dawg the three ďŹ nalists in Loin to take ďŹ rst Smoke with H & J Cooking team in 9th and BBQ. Swine Time Grilling Team won 6th place in the tiebreaker over H & J Cooking place. Captain Jack’s Fredom BBQ Team Holy Smokes rounding out the top 10.

Smokin’ 42 BBQ followed up the perfect Team. Dobey Q captured 8th place. Bethel

Carl Williams and Laurie Faircloth

Tab “Mama Stumpâ€? McDowell Smokers came in 9th with Captain Jack’s Freedom BBQ Team in 10th place Jimmy Hornbuckle and Swine Time Grilling Team turned in the best Rib box of the day. Captain Jacks Freedom BBQ Team was the runner up with Just Blowing Smoke ďŹ nishing in 3rd place and Bethel Smokers ďŹ nishing in 4th place. Stumps

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For the Love of Barbeque...and Beer

Matthew Bougher $PMVNOJTU #FFS ##2

At almost any place that you find Barbeque you can find a cold beer. The two seem to go hand and hand for many; the backyard barbeque chef, the guy or gal in the local BBQ joint or the teams at the weekly comps. The last example may have led to beer being blamed for Brisket not getting on the smoker on time or the night guy letting the pit go out. However, none the less, the two are there and will be there as long as someone is willing to get the fire lit. In the coming months I hope

to bring you many insightful pairings that you can try and enjoy with your Barbeque.

Today though, I thought it best to introduce who I am, why you should take the time to read these articles and how I came to my love of beer and barbeque.

I’ll start with the short one first, Barbeque. I, as I am reminded often, new to the Competition BBQ world. I head a small team that grew out of one challenge at a backyard party years ago. While hosting a “Barbeque” at my apartment complex for some employees one asked where my smoker was. I was cooking nice steaks bought from my local butcher on a picnic grill at the apartment complex. All I saw though and felt was this one guy’s disappointment that there would not be any Barbeque. From that moment on, I wanted to know what could make a person about to be fed a great steak yearn for a pork sandwich.

That eventually led me to the purchase of a smoker, than a bigger one, then my first competition, then more smokers......You all know the rest of this story.

So, then lets address the deeper question, my love of beer. Beer and brewing will inspire just as much joy in my life as Barbeque. For me beer is more than just a beverage, it is woven into the human his-

tory as much and if not more than any food. Beer was essential to the Egyptian life during very early human history. It spread like wild fire throughout Europe and was brought over to America at its birth.

Many of the Founding Fathers either owned breweries or supplied them. The United States Marine Corps was founded in Tun Tavern. How do I know all this? I wrote my Master’s Thesis on the history of beer and its role in our society.

Many nights were spent to

."3$) make this one statement. We would not be where we are today without beer. So, with that being said, why should you care?

Well for one, if you are reading this I know you care about Barbeque at the least. Secondly, many of you, your customers, spouses, friends and family enjoy beer. I will try to bring you a little trivial knowledge with each article as well as share with you a great new beer and some pairings for it. I know, I know, cold beer goes with everything. True, but some of you are doing some real interesting things with BBQ and some brewers are

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Does that mean I am going to be bring you the latest pear flavored triple hopped IPA, (see a later article on hopping a beer), every article. The short answer is no. I plan on tackling many of the styles of beer and how best to pair them with great Barbeque. I hope this inspires you to try some of the beers presented.

However, with the limited space I have left let me tell you one secret. There is no such thing as good or bad beer in my eyes. There is beer I prefer, some I don’t enjoy and some I downright love. The only beers that are not good are ones spilled and ones spoiled.

Some of my best and most memorable beers were a Budlight or Natty Light next to the pit telling partial truths after prepping meat.

The things that made these beers great were the moments that they were consumed. So, before you discount any type of beer, take a second to consider who is offering. Would you turn your nose up at a Natty Light if a Grand Champion offered it? I think not, and if you consider that Natty Light has lower alcohol content, you might want to consider with our sport sometimes beer drinking is a marathon and not a sprint. So finally, I will offer my pairing for this article. The best pairing with your BBQ Competition is a very cold Session Beer. A session beer is typically considered a beer with an Alcohol By Vol-

5)& ##2 5*.&4 ume or ABV of less than 5.0. These beers are for the most part intended to be served right around if not colder than 40 degrees. You will not be killing any flavor by icing these beers down so they are crisp and refreshing in the summer competition heat. Just know that while these beers may be session-able, too long of a session can result in the demolition of a competition, so don’t blame me if your night guy lets the fire go out. Till next article, everyone once in the while, Look at the World Through the Bottom of a Drinking Glass.

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Smokers BBQ Teams won the tiebreaker to take 5th place over H & J Cooking Team. J Dub Stew & Que grabbed 7th place and . Dobey Q took 8th place.

It was Real South BBQ & Holy Smokes coming in 9th & 10 places respectively.

Rythm & Ribs also held a non-sanctioned backyard contest. Kason Gray of Wicked Lickin’ BBQ Team got the Grand Championship call for the second year

in a row.

The GBA heads north for the Hitiachi Walton Co BBQ Festival on March 13.14 followed by Durhamtown Spring Jam & BBQ Cookoff on March 20-21.

TOP: Just Blowinʼ Smoke wins Reserve Champion.

LEFT: Swine Time Grilling Team wins Frist Place Ribs.

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Memphis Barbecue Network host 2015 QueBall & TOY awards

55 48 42 35 33 29 28 23 21 21 20 20 19 19 19 18 17 17 16 13 13 11 11 11 11 11 10 10 10 10 10

Pro Division Rank MBN Team 1 Victory Lane BBQ 2 Boars Night Out 3 Diamond D Cooking Team 4 Will-be-que 5 Red Hot Smokers 6 Slapjo Mama Championship BBQ Team 7 Pickin’ And Grillin’ 8 Sweet Swine O’mine 9 Fireman John’s BBQ 10 Serial Grillers 11 Burned At The Steak 12 Natural Born Grillers 12 10 Bones BBQ 13 Barnyard Roasters 13 Bubba Grills 14 Boom Boom Que 14 Smoke Masters 14 High Life On The Hog 15 Party Q 16 Smoke Dawg BBQ 16 Pork Me Baby 17 Ubon’s The Champion’s Choice 18 Poker Porkers 18 901q 19 The Shed 19 Parrothead Porkers 19 Dixie-que 19 Chimneyville Smokehouse BBQ 19 Gwatney Championship BBQ 20 Cotton Patch Cooking Crew 20 Fat Side Up 20 Slabs A’ Smokin 20 Paradise Porkers 20 3 Stacks

Challenger Division Points Rank MBN Team 121 1 Rib-ka-teers 109 2 Moonlight Smokers 58 3 Chancho Q 53 4 Phat Chance 44 5 3 Stacks 40 6 Pork Illustrated 33 7 Fn’a BBQ 31 8 Dang, She’s Swine Bar-b-que!

23 9 Piggin Aint Easy 23 9 Chief Smokers 18 10 Camo Cookers 17 11 True 2 Que 17 11 All About Que 15 12 Upigs 14 13 901q 12 14 Budro’s BBQ 12 14 Fat Side Up 10 15 Drummin Up SomeQ 10 15 Uncle Pookie And The Riblets 9 16 Delta Bones BBQ 9 16 Butt-n-stuff 9 16 Pig-a-licious 8 17 Smoke A Little Smoke 8 17 Pellet Porkers 8 17 Killer Grillers 7 18 Squealgood BBQ 7 18 Pork Plus 6 19 Walls Firehouse Smokers 6 19 Pork Q Smokers 6 19 Big Boyz Cookin’ Crew 6 19 Too Sauced To Pork 6 19 C And J Backyard Smokers 6 19 Ginuswine 6 19 Butts & Stuff 6 19 Delta Parrothead Smokers 6 19 Shotgun House Smokers 5 20 Camp Slaughterhouse 5 20 Ribaholics

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Killer B’s Buzzes The Competition at Brasstown Valley’s Winter BBQ Throwdown Article written by Jan Jeup-Wilson Old man winter was must have been on vacation for the 2015 Brasstown Valley Winter BBQ Throwdown – with sunny skies and day-time temperatures nearing or in the 50’s, the heat was definitely on at this competition.

Jim & “Grand” Jan Burg of Killer B;s, made sure to turn up the heat and put the pressure on the other 34 teams to take Grand Champion. Jim & “Grand” Jan were just putting the icing on the cake with this win, as they were also preparing to take the stage at the annual GBC Banquet later that evening as the TOY for GBC. Jim says he always enjoys cooking at Brasstown’s Winter Throwdown, this year is even more special.

Reserve Grand Champions are certainly no stranger to the stage, Lex Vanegas and Robert Vanderipe of Smoke Me Silly made the walk to claim the 2nd top spot. Donny Bray with Warren County Pork Choppers rounded out the top 3 for the day.

Brasstown’s Winter Throwdown has become one of the premier events for the GBC and has been growing each year. This year was no exception, pulling 35 teams from

Florida to South Dakota and everywhere in between! This year’s teams represented 10 states: Florida, Georgia, Tennessee, Kentucky, North Carolina, South Carolina, Michigan, New Jersey, Pennsylvania, and South Dakota!

The Brasstown Valley Winter BBQ Throwdown is a straight out cook’s competition – a bare bones event. The teams are set-up throughout the Resort’s beautiful property; some are in the parking area, some are outside their cabins, and some are down near the golf course. The teams are provided with water and some power, thanks to the sponsorship of Honda Generators. Competing in the North Georgia Mountains in early February can be a challenge – therefore this event does run on an approved modified turn-in schedule with first turn-in not until 3:00 pm. The team of judges and KCBS Reps, Phillip & Kathy Brazier, do an outstanding job to ensure a quick turnaround so that awards are always on time and everyone can get to the annual Georgia BBQ Championship banquet that immediately follows this event.

Killer Bʼs BBQ - Jim and Jan Burg LEFT: Reserve Champion Lex Vanegas and Robert Vanderipe of Smoke me Silly.

RIGHT: Tory Bray accepts prizes for Warren County Pork Choppers third place overall finish at Brasstown Valley Winter Throwdown.

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Calendar of BBQ Events

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1"(&

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2014 OKBS Inaugural Banquet

OKBS 2014 TOY Champion Travis Clark, Clark Crew BBQ gural awards banquet is in the books. The Stillwater Elks graciously handed over

By Kelly Pike their lodge on Saturday, February 7th, 2015 1IPUPT DPVSUFTZ PG +BLF %VODBO 1IPUPHSBQIZ The Oklahoma Barbecue Societyâ&#x20AC;&#x2122;s inau- so the society could present all of its Team

of the Year winners, announce the winners of the OKBS Judging Excellence award sponsored by Smoklahoma, and honor some key contributors to the societyâ&#x20AC;&#x2122;s ďŹ rst year in existence.

The banquet was catered by Clicks Steakhouse with a delicious menu of steak ďŹ let and chicken breast smothered in creamy mushroom sauce, fresh Green Salad, vegetable medley, rolls and the guestâ&#x20AC;&#x2122;s choice of chocolate or carrot cake.

Just shy of 100 cooks, team members and judges made the trip to Stillwater, including four World BBQ Champions who all happen to be from Oklahoma. â&#x20AC;˘ Paul Schatte (Head Country 2) - 1994 American Royal Invitational Champion and Jack Daniels World Championship. Paul was the ďŹ rst to ever win both championships in one year. â&#x20AC;˘ Bart Clarke (Twin Oaks Smokin Crew) - 2001 Jack Daniels World Championship â&#x20AC;˘ Donny Teel (along with Bart Clarke, Boys from Tornado Alley) - 2004 American Royal Open Championship and the 2005 Jack Daniels World Championship â&#x20AC;˘ David Bouska (Butcher BBQ) - 2012

The BBQ World Food Championship - Las Vegas.

But the stars of the evening were the OKBS TOY winners. Competitive barbecue teams battled it out earning points at ďŹ fteen participating Oklahoma contests.

Points from the best of ďŹ ve contests determined the top ten in ďŹ ve categories: Overall, Chicken, Ribs, Pork and Brisket.

Prize money was provided by participating contests, as well as a $20,000 sponsorship from Cookshack and Head Country. Both Ponca City, Oklahoma companies are leading authorities in competition barbecue.

Clark Crew BBQ took the top TOY prize coming in 1st Overall, 1st in Chicken, 2nd in Ribs, 1st in Pork, and 8th in Brisket, and taking home their share in cash and trophies. The top ten TOY teams were Clark Crew BBQ, Butcher BBQ, American Dream BBQ Team, Little Pig Town, Team Enoserv, Iron Wheel Cookers, Big Butts Need Rubbin Too, The Outlaws, Hog Tide BBQ, and Sizzlin Bones respectively.

Butcher BBQ edged out Clark Crew for the 1st place Ribs spot, and American Dream BBQ Team took 1st place in Brisket.

The society also announced the OKBS

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TOP: Trophies LEFT: BBQ quilt hand made by Connie Washam.

Four World BBQ Champions who all happen to be from Oklahoma attended the OKBS Banquet Left to Right: Paul Schatte, Bart Clarke, Donny Teel, and David Bouska.

Judging Excellence awards. These awards Taylor who helped set up the societyâ&#x20AC;&#x2122;s 501 were voted on by the teams and fellow (c) 3 tax exemption; Theotis Pace who dejudges. Winners were Bob Hastings, Den- signed the OKBS logo and all the graphnis Lindemann and Brett Varnell. There ics used on the website and for the Cleaver were also a few honorary awards given to TOY; Kimberly Lucas Clark who designed those key contributors who have dedicated the TOY trophies and was instrumental their time and resources to OKBS through- in securing the vendor who manufactured out the year including tax attorney Melissa them, and myself for writing contest wrap

Washam. The quilt was made from team and event t-shirts from across the State of Oklahoma.

The food, camaraderie and awards shared at the inaugural OKBS banquet will not soon be forgotten. Competitive BBQ, while sometimes exhausting, exups and other articles. pensive and exasperating, brings with The night was capped off with the auction of it great experiences and even greater a one-of-a-kind BBQ quilt hand made by Connie friends to share them with.

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