BBQ Times November 2012 by Kristen Berryhill

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

Volume 4• Number 1

www.bqtimes.com

November 2012

Butcher BBQ wins in Vegas! 2012 World Food Championships - BBQ Grand Champion

Photo by Audrey Evans

Inside This Issue • 20 Pages Hawkinsville ............... 2 Audrey Evans .............. 4 Carl Williams .............. 4 Mike McCloud ............. 5

An Evans Family Publication

Micheal Kaleikini ........ 5 Hillbilly Hog Throwdown ....................................10 Naples, FL .................. 11

Jack Daniels................12 Dana Hillis ............... 16 Classiﬁeds ................ 18 Subscribe .................. 19

VISIT US @ WW.BQTIMES.COM

Hawkinsville Harvest Fest • Hawkinsville, Georgia

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November 2012

The BBQ Times

Larry Johns of LJ Smokin’ walked last at the Hawkinsville Harvest Festival Pigs & Produce BBQ contest on the strength of a near perfect (599.7 score) in the Ribs Final round. Bubba Grills,pitmaster Lonnie Smith, ﬁnished in the top 4 in the preliminary round in all three categories to capture the Reserve Grand Championship. The crowds began to gather on Friday afternoon for

the head to head Rib Cookoff between Myron Mixon of Jack’s Old South and his son, Michael, of Jack’s New South. A panel consisting of GBA Contests Reps, GBA Master Judges, and local VIPs judged two boxes from each of the competitors. The Winningest Man in BBQ, Myron Mixon edged out his protege’. Mr.Joe Wright of Bethel Smokers dominated the Ancillary contests taking ﬁrst

place in Sauce, Brunswick Stew and People’s Choice. Bubba Grills won the Georgia State Boiled Peanuts Championship. The Pork Loin category was won by Smokin’ Grill, the reigning GBA State Champions. Second place went to Holy Smokers. Bubba Grills took third place. Anarque edged out Smokin’ 42 BBQ for fourth place by 0.4 of a point. Bubba Grills and LJ Smokin’ tied for ﬁrst

place in Pork with Bubba Grills getting the win after the second tiebreaker. Bethel Smokers got the third place call with Smokin’ 42 BBQ in fourth and Sauced Hogs Smoke Shack rounding out the top five. LJ Smokin’ missed a perfect score by 0.3 of a point in Ribs to win the category. Bethel Smokers came in second with Ray Scott Outdoors in third. Bubba Grills and Kelvin’s BBQ finished fourth & fifth respectively.

LJ SMOKIN’ - GRAND CHAMPION LEFT: Gannon Adams entertains the crowd before awards at the Hawkinsville Harvest Fest October 28, 2012. RIGHT: SMOKIN’ GRILL BBQ FIRST PLACE LOIN PHOTOS BY AUDREY EVANS / BBQ TIMES

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November 2012

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My Trip to Vegas, Pigs and Wings and Thanksgiving! Yes! Stunning! Amazing! Just to name a few words that come to mind. I am going to take a moment to brag here on the BBQ family we all come to know and love so much. I’m sure many of you would probably drop your jaw to the ground if you knew I went out to Vegas by myself. Well I did. I thought my mother was going to have a heart attack before I got back. The thing is, she didn’t really have to worry. That bbq family is what makes it so unique and special. I don’t think I went anywhere alone once or twice and that was simply to do my own thing for a minute. It was a great comfort to know that I didn’t have to worry about being in Vegas

by myself. I had great teams like Serial Griller, Boars Night Out, Team Unknown, Big Papas Country Kitchen, Bub-Ba-Q, Golden Toad and Pit Bulls Up in Smoke just to name a few. I have to say a special thank you to Mike McCloud and his group at Trybe Targeting. This folks are amazing! This group put on this competition and made it run as smoothly as you could ever imagine. My hat is off to this group. I have never done a competition of this size nor doubt I ever will but I know what I am getting ready to hit in the next few months with my own contest. That’s plenty for me. I met a lot of folks out there! I don’t even know

that I could name them all or probably even remember them all. You will notice a few columns in the paper this month to reﬂect The World Food Championships in Vegas and I hope you enjoy them. They might be from a different perspective but sometimes the different perspective is exactly what we need to stay in the right direction. ••• You will also notice that anyone who renews or gets a new subscription to the paper between November 20 – December 31, 2012 will be entered for a chance to win a Bubba Grills Fire Pit. Subscriptions make a great gift for your favorite bbq lover as well.

••• I know I keep reminding you each month and I probably will for the next few... February 21-23, 2013 needs to be marked on your calendar. It will be the 3rd Annual Pigs and Wings BBQ Competition we have in our hometown of Perry, Georgia at the airport. It is a great family friendly atmosphere. Music, vendors, and lots of BBQ! Last year we had 60 teams, I’m anxious to see what we can pull together this year. If you are interested in getting more information on this event email pigsandwingsinfo@yahoo. com. I am hoping I will have all of the information ready right around Thanksgiving! •••

I hope you enjoy the special page I put together on Thanksgiving recipes. I am a really big fanatic of holidays and feel like everyone should be. I thought this was a nice touch for us heading into the Thanksgiving season. Next month will be Christmas and then New Years before we know it. We will have our Christmas greetings available again next month so don’t miss out on your chance to get your team included. They are available in size increments of $25. Until next month...Keep rubbin those butts and don’t eat too much turkey!

appearance, taste and tenderness. The chicken you turn in has to have good color and glaze, and the pieces you turn in must be neatly arranged in the box and consistent in size and shape. Taste is subjective, but you have to remember that this is ‘one bite BBQ’. I go a little heavy on my ﬂavor for that “Wow factor” that will sepa“Que-Talk with Smokinwilly” rate your entry from all the smokinwillysquealers@gmail.com other teams. As for tenderAs promised in a prior ar- ness, what you must achieve ticle, here is my techniques is ‘bite through’ skin that’s and cooking process for pro- not rubbery and doesn’t pull competition chicken. In pro- off when the judges take competition BBQ contests, a bite. I use medium sized like all other entries your Sanderson and Son farm chicken entry is judged on chicken thighs purchased at

Publix or Winn-Dixie. The ﬁrst thing I do is removing the skin. I trim the thigh along the fat lines on each side and trim to a nice heart shape. Some teams prefer square or round (as in mufﬁn pan chicken), but this is the shape I prefer because it looks more natural. Turn the thigh over and remove the small dark triangular piece of meat that lays right on top of the bone. You will see a blood vein, which I go in and remove. Then I cut off the end of the large knucklebone. Trim off excess meat and fat hanging off the edges. You are shooting for nice consistent oval heart

shapes. Trim off any excess skin pieces that are sticking out too much. I fillet the fat from the underside of the skin with a sharp smooth blade fish fillet knife. This requires a lot of patience and practice to accomplish without ripping the skin. I take each skin after I have removed the fat and place them individually on a sheet of wax paper and wrap in aluminum foil and put on ice. When finished, I place all the thighs in a zip-loc bag and put on ice. (I always prep my chicken the night before a contest). As soon as they’ve been inspected, I unpack the thighs, put them unfolded skin side down in a foil pan and give them a liberal coating of my favorite medium heat rub. “Remember to reshape each thigh in the pan before you start cooking them”. I cover the pan with foil and put them back into the cooler overnight. Three and one-half hours before turn in, I remove the thighs, reshape and reattach the skin. I place approximately one tablespoon per thigh of salted butter on top of each thigh. Two and a half hours before turn in I put them in the smoker at 275

degrees, uncovered for an hour. After one hour, I take the thighs out and coat them good with a medium heat low salt chicken rub on the skin side, cover with foil and put them back in the smoker for another hour. I take the thighs out of the smoker and submerge them in my favorite warm ﬁnishing sauce and dust each lightly with a good sweet honey rub. Put back in the smoker on a rack for twenty minutes to set the skin and caramelize the sauce. Right before you dunk them, take a pair of scissors and trim off any unsightly pieces of skin poking out. You now have 10 minutes left in your timeline to prep your box for turn in. If you follow the techniques and cooking process above you will have perfect tenderness and ‘bite through’ skin. Remember your thighs must be neatly arranged in the box and consistent in size and shape. You are trying to get them all to be a uniform shape and size. Judges eat with their eyes, so better appearance is a must. Note: The times I have provided are based on using medium size thighs so if your thighs are larger or

smaller you may have to adjust your timeline. I usually purchase the family size packs that weigh as close to 5lb as possible. That way the average thigh will weigh approximately 1/2lb each. 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: Make sure you cook chicken to at least 165 degrees at center. Stay safe, Have fun and Happy Cue’ing!!

Audrey Evans

Editor & Publisher aevans@bqtimes.com thebbqtimes@yahoo.com

As I sit here and write this column I am still at quite a loss for words to describe my trip to Vegas. Once in a lifetime, yes! Best time ever,

Chicken Talk...From Smokinwilly

Carl Williams

NEED TO CONTACT US?..............

The BBQTimes �

www.bqtimes.com

Audrey A. Evans Editor & Publisher

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

Daniel F. Evans Associate Editor

The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333 Published by Double A Evans, LLC DBA The BBQ Times. Mailed Standard Permit 2 Paid at Perry Ga. 31069

November 2012

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The BBQ Times

A World of Thanks From The WFC

Mike McCloud Trybe Targeting

It would be an understatement to say that the World Food Championships provided me with a world of experiences and emotions. With nearly 300 competitors in seven categories; more than 300 judges and volunteers by our side; almost 20 food celebrities woven into our demos and entertainment; four VIP events followed by an unforgettable Final Table showdown.... the WFC was simply one unforgettable food ﬁght and premier event that has left an indelible mark on my life, as well as dozens of other wonderful and tireless people who were involved.

As almost 20 of my associates and I scurried and hurried around Bally’s, Paris and Caesars Palace throughout that incredible ﬁrst weekend in November, the lessons we learned were countless. But not one was more monumental than the 27th law of Chuck Langenberg: “You don’t know what you don’t know.” My goodness, is that true! After eight years of marketing food competitions and working closely with the sanctioning bodies that serve as the backbone to this growing sport, I felt pretty conﬁdent about our company’s ability to create the “super bowl” of food on the biggest stage in the brightest city. Somehow, we did. And when I shared that sentiment with my staff and close friends at a post-event dinner toast, I simply started and ended my comments with “We did it.” Even though every single one of us was exhilarated, we were also about to collapse from exhaustion. Every single one of us! Turns out that what you don’t know about promot-

ing, developing, executing and implementing a massive food festival is only evident when you are in the middle of the (food) ﬁght. Today, I am proud of my company and my friends / associates who helped make this happen. And I am excited that there is now a year-end crescendo for food competitions of all types, where champions can come together and compete, eat, and repeat their love for this undeniable sport. I fully expect that the WFC will outgrow and outlast even the grandest dreams of our inaugural group effort. I sincerely believe that it will celebrate thousands of culinary competitors, spawn thousands more, and entertain millions of foodies in the years to come. And I believe it will become one of the signature events that the great city of Las Vegas not only embraces, but markets to the world annually. But at this moment, just a few weeks removed from a million-dollar production that featured a $300,000 prize purse, I want to share a few personal thoughts on Langenberg’s 27th law. For those of you who love

our industry and wonder what it takes to do something like this, here is what I now know and hope we all can learn from as we watch the rising tide of food competitions: - there should be a special Hall of Fame for event promoters/organizers; their ability to spin plates and juggle balls while keeping their eye on the ultimate goal requires such a ﬂexible and fervent mindset that it’s hard to understand why they do what they do - creating a world-class food event from scratch is like owning and operating a big kitchen; it requires a lot of cooks, and yes, it’s going to get messy - there’s a reason certain things haven’t been done before......because they’re hard to do! Since there is no “written formula” for doing something like this, carry a conﬁdent pen at all times and be prepared to write one - nothing is ever as simple as it sounds or looks; from stage productions to judging processes to volunteer coordination, there are a million to-do’s and checklists - passionate volunteers are

worth their weight in gold (but thankfully enjoy being paid in food and t-shirts!) - speed of knowledge is critical to everyone at a competition, from team members to contestants, judges to stakeholders, consumers to celebrities - food competitions and events are ﬂuid environments that take on a life of their own; so you have to be able to adapt on the spot, or be prepared to be consumed by it - yes, at some point you will be overwhelmed by minutiae; but the difference between personal panic and peace of mind is being able to stay focused on the mission - it takes a community to pull off a major event; and there’s no better community to do that than the folks who make up the BBQ and Chili communities - you can’t be afraid to make mistakes; because you WILL make them. You simply have to accept them and be willing to correct them when and where you can - catering to everyone’s needs or wishes is impossible, no matter how hard you

try. So you have to reach a level of comfort in knowing you’ve done the best you can do. - working with celebrities is not all glitz and glamor. They are successful for a reason, and they expect the same from you. - don’t be afraid to seek or ask for help, because you’re going to need it - and don’t forget to thank the ones who did. On that last point, I wish I had room to list every person — staff to friends, volunteers to vendors, sponsors to media — who helped get the World Food Championships off to a great start. There are simply too many to count. But for those of you who played a part, in any shape or form, I thank you from the bottom of my heart. I hope you will come up to me the next time we meet in person and say three simple words: “We Did It,” so that I can thank you in person. Don’t be surprised, however, if I quickly turn the conversation to enlisting your help for 2013. Because now, this is what I know too: the WFC will be bigger, and it will be better.

week, Chef’s challenges etc etc. Don’t forget the nightlife; the mixture of food and fun each evening where the young get out to get their groove on. Overall, it’s a big party out here. When I found out the that World Food Championships were in town, I had to jump on it as it seemed to have quite a different ﬂavor than what I’m used to here. This was down home cooking at its best. First off you had to be invited to be here. Only those that won a competition or worked their way in from previous credible competitions made it. Then there were some wild card entries. (which to me just made it that much more interesting... we love wild cards) Then there was the whole

issue of you being the cook, chef, and what that might mean in this competition. When I found out how they evened the playing ﬁeld, it got my attention. Remember, here in Las Vegas, if you’re not a celebrity, you don’t get much attention at all unless you get the dirty dining award for having the “not so clean” place to eat. (Which thankfully isn’t too often) Nope, this round a cook can take a chef right out simply by having something that looks better, tastes better, and has a better overall completeness to food. The grading was based on a scoring system called “E.A.T.”. That means “T” for taste, “A” for appearance, and “E” for execution. I have to admit at ﬁrst

I wasn’t quite sure how that was going to work out until I watched it in action. (You know us Las Vegas people and how we are on cheating in gaming, so we get a bit suspicious, even when it comes to stuff like this) I was very impressed with the outcomes and even got to sample some of the winning dishes. I agree with who won although I’m still not sure how they were able to REALLY decide on how to grade the dishes when there were so many great dishes and great chefs and cooks in attendance. I was even asked to judge part of the barbeque competition. All of the samples we had were wonderful. I got a little surprise by one of the ribs as it had some unexpected heat on it. I love

spice, it don’t love me, and my coughing certainly made that clear in a tent of about 40 judges. I was asked a few times if I was ok...uh, NOPE, I’m coughin hea! You def? After I cleared up all the coughing I continued to indulge in some really great tasting barbecue and submitted my opinion via the grading sheet that was provided. Ultimately the winners were from Florida and I have no idea if I even had any of their barbecue. That’s how they made it fair and even across the board. Lastly in grand Vegas fashion they took all the winners and had them compete for the title of “World Champion” and that was something to behold. How do you decide whether a burger is bet-

ter than a sandwich, or potato salad? How do you grade that a side dish can beat out barbecue? (I know I know bite your tongue Mike how dare you even suggest such sacrilege) And yet that was what the celebrity judges were faced with. In the end a Sandwich won, and it was because of its simplicity that it did. Above and beyond all this I believe a good choice was made. It doesn’t really matter who was chosen as “World Champion” It was a fair competition that had one heck of a spin on it and showed Vegas that ANY food can compete here and win. Then again, that’s Las Vegas, anything can happen; and usually does.

World Food Championships – What did Vegas think?

Michael H Kaleikini Food Enquirer.com

Being a fairly long time resident here in Las Vegas, NV, I’ve had the opportunity to see a lot of great food events. There’s the Epicurean that happens at the Venetian each year, Restaurant

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November 2012

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Paris Las Vegas’ Chef Robert Butler Named World Food Champion BY DEBBIE HALL

After a weekend of competitions, Chef Robert Butler of Café Ile Saint Louis at Paris Las Vegas was named the World Food Championships’ ﬁrst-ever World Food Champion at the Final Table that was held at Caesars Palace Nov. 4. Butler won $60,000 over the weekend between the sandwich category competition and the WFC Final Table. Sponsored by Kraft Foods, Butler was one of seven ﬁnal competitors who earned a seat at the Final Table by winning his food category competition held at Bally’s Las Vegas. Other category competitions included barbecue, chili, burgers, sandwiches, side-dishes, a recipe championship featuring winners of online recipe contests and a World Chef Challenge open to some of the best chefs in America’s greatest food cities.

Representing the sandwich competition at the Final Table, Chef Butler went on to compete against six other WFC ﬁnalists, including: • Clark Magee (representing chili) • Butcher BBQ (representing barbeque) • Linda Bonwill (representing side-dish) • Lucky 13 (representing burger) • Mike Callaghan (representing recipe) • Travis Brust (representing the Chef Challenge) The seven ﬁnal competed with nearly 300 other competitors Nov. 2 and 3 to win a place at the Final Table. Along with help of his teammate, Chef Lowell McCain of Le Village Buffet at Paris Las Vegas, Butler prevailed at the WFC Final Table, winning an additional $50,000. The two entries he

turned in to the panel of celebrity judges included: Chef Butler’s original recipe that won the WFC sandwich category competition is a barbeque pulledpork sandwich on bacon and white cheddar bioche with onion conserve (a jam containing nuts), caramelized sliced apples and white cheddar gratinée using Kraft and Grey Poupon products. The pork was cooked with barbeque sauce, Dijon mustard, bourbon, brown sugar and sliced jalapeños and the onion conserve was made with walnuts. The bacon and white cheddar brioche is featured bread at Café Ile Saint Louis at Paris Las Vegas. This second-round sandwich recipe became the property of Grey Poupon, sponsor of the event. Chef Bulter’s original sandwich recipe winning the ﬁrst round Nov. 3 is an Asian-ﬂavored braised

pork butt sandwich, sliced and crisped in duck fat, on a French loaf with aioli and salad. The aioli contained Dijon mustard, jalapeno, ginger, Chinese mint and a

touch of brown sugar. The salad comprised of watercress, cilantro, raddichio, yuli pear and kim chi vinaigrette. The inaugural World

Food Championship was held Nov. 1-4. For more information about the World Food Championships, visit www.worldfoodchampionships.com

Photo by Audrey Evans

Photo: Chef Butler and Chef McCain accepting a prize of $50,000 for prevailing at the Final Table of the 2012 WFC. (From left to right: Adam Richman, star of the Travel Channel and host of the WFC; Chef Robert Butler of Café Ile Saint Louis at Paris Las Vegas; Chef Lowell McCain of Le Village Buffet at Paris Las Vegas; Troy Black, emcee of WFC; Mike McCloud, president/CEO of Trybe Targeting and Larry Oliphant, vice president of strategic partnerships of Trybe Targeting).

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November 2012

The BBQ Times

2012 World Food Championship November 1-4, 2012 Photos by Audrey Evans

Mike Wozniak Team Quau

Adam Richman talks “Food” at the Media Kick-off Thursday.

Purple Pork Masters

Bill Wrench discusses the chili side of the competition at the media kick-off Thursday afternoon.

Adam Richman samples one of the chili entries Friday afternoon in Competition Square.

Three out of the Top Ten Teams represented the Florida BBQ Association. Shown here: Team Unknown - 4th Overall, Big Papaʼs Country Kitchen - Reserve Grand Champion and Hot Wachulaʼs - 9th Overall.

Golden Toad

Boars Night Out

November 2012

The BBQ Times

Las Vegas, NV

Above Right: Mike McCloud and LeeAnn Whippen enjoy a cocktail Thursday evening.

Jay Reeder 420Q

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Swine Time BBQ at the Thursday night event.

Donny and Tracy Bray Warren County Pork Choppers

Sta-C Hale Smokin始 Grill BBQ

Scott Burton South Pork

Jeff Campbell Wicked Que

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November 2012

The BBQ Times

Hillbilly Hog Throwdown • White County, GA Kansas City BBQ Society • October 26-27,2012

Wicked Que - Reserve Grand

Queʼn Stewʼn Brewʼn - Grand Champion

South Pork

Pit Bulls Up in Smoke

Chicken: 1. Big JT’s Smokin BBQ - 178.8572 2. The Grillerteer’s - 177.1428 3. Que’n Stew’n & Brew’n - 175.4286 4. The Blue Bloods - 173.7142 5. South Pork - 170.2854 6. Old Plantation BBQ - 169.7142 7. Smokin Hoss - 169.7142 8. Butt Nacked & Smokin - 169.1430 9. Bub-Ba-Q - 168.5716 10. Wicked Que - 168.5714

Ribs: 1. Que’n Stew’n & Brew’n - 172.0000 2. The Right Stuff BBQ - 171.4286 3. Pit Bulls Up in Smoke - 171.4284 4. Old Plantation BBQ - 170.8574 5. Georgia Boys BBQ Team - 170.2858 6. Tuff Daug Grillers - 169.7144 7. South Pork - 169.7142 8. Johnny Mitchell’sSmokeho - 168.5714 9. Cabin Creek BBQ Co. - 168.5712 10. The Grillerteer’s - 168.0002

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Pork: 1. South Pork - 174.8572 2. Bub-Ba-Q - 172.0000 3. Wicked Que - 169.7144 4. Killer B’s BBQ - 169.1428 5. Hawg Pound Smokers - 168.5712 6. Johnny Mitchell’sSmokeho - 167.9998 7. Tenacious Q - 167.4284 8. Que’n Stew’n & Brew’n - 167.4284 9. Team Allegro - 166.2856 10. Lang BBQ Smokers - 165.7140

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November 2012

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The BBQ Times

The Big Swamp Smoke Off • Naples, Florida October 30, 2012 • Florida BBQ Association

Lang BBQ Smokers - Grand Champion Chicken: Sweet Smoke Q Swamp Boys Lang BBQ Smokers Big Bad Wolf BBQ U Rub Me Raw Everglades Seasoning BBQ Team Fully Involved Blitzkrieg BBQ Cedar Creek BBQ All Out Bar B Que

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Ribs: Big Bad Wolf BBQ Blitzkrieg BBQ Sweet Smoke Q Everglades Seasoning BBQ Team Lang BBQ Smokers Cedar Creek BBQ Bonez Brothers BBQ U Rub Me Raw Swamp Boys Barbeque This

1 2 3 4 5 6 7 8 9 10

Pork: Lang BBQ Smokers Big Bad Wolf BBQ Swamp Boys Everglades Seasoning BBQ Team Sweet Smoke Q Cedar Creek BBQ Blitzkrieg BBQ Southern Flatwoods BBQ Pharter Starter’s BBQ Team Barbeque This

1 2 3 4 5 6 7 8 9 10

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November 2012

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PIG SKIN BBQ WINS TOP PRIZE AT 24th ANNUAL JACK

LYNCHBURG, Tenn. (October 27, 2012) – Pig Skin BBQ from Rockwell, Iowa, claimed the title of Grand Champion at the 24th Annual Jack Daniel’s World Championship Invitational Barbecue held in Lynchburg Tenn., on Saturday October 27. As Grand Champion, Pig Skin BBQ received $5,000, braggin’ rights as winner of the most prestigious barbecue contest in the world and the chance to come back in 2013 to defend their title. “It’s amazing. It’s by far the best thing we’ve ever done barbecue-wise. It’s crazy—makes it all worthwhile,” said Scott Nelson, chief cook of Pig Skin BBQ. To compete at The JackTM, domestic teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions that qualify a team for an auto-

matic berth. “For many people on the competitive barbecuing circuit, winning the Jack Daniel’s World Championship Invitational Barbecue is the dream of a lifetime,” said Jack Daniel’s Master Distiller Jeff Arnett. “Year after year, I am amazed by the caliber of competition The JackTM draws to Lynchburg. This year was no exception. It is amazing to see this much excitement, skill and sheer devotion for barbecuing, as well as the camaraderie between teams. All the competitors have worked hard this season to get here, but I want to especially congratulate Pig Skin BBQ on winning the Grand Champion title today. I look forward to seeing them back next year to defend their title.” Swiggin’ Pig from Nashville, Tenn., also ﬁnished strong as the Reserve Grand Champion, taking home a cash prize of $2,500.

Other top ten winners at this year’s Jack Daniel’s World Championship Invitational Barbecue are: 3. Truebud BBQ, Tonganoxie, Kan. 4. Smokin’ Hoggz BBQ, Abington, Mass. 5. Pigs in Blankets, Brooklandville, Md. 6. 3 Eyz BBQ, Owings Mill, Md. 7. Flyboy BBQ, Bailey, Colo. 8. Buffalo Meatheads, Buffalo, N.Y. 9. Caveman Cuisine, Carthage, Mo. 10. Fireﬁghting BBQ Team, Keedysville, Md. Sixty-eight championship teams from the U.S. and 19 international teams from Australia, Austria, Canada, Denmark, England, Estonia, Germany, the Netherlands, Norway, Poland, Puerto Rico and Switzerland fought for the title. The highest ﬁnishing international team was Miss Piggy’s from England that placed 25th overall.

Pig Skin BBQ accepts Grand Champion Prizes at The Jack Daniels Invitational Octover 27, 2012. Chicken – Rhythm ‘N In addition to honoring the Daniel’s Sauce. This year’s Grand Champion and Re- winners of these individual Que, Phoenix, Ariz. Dessert – Ten Pinos Cookserve Grand Champion, the categories are: Jack Daniel’s World ChamPork Ribs – 3 Eyz BBQ, ing Team, Mission, Texas Cook’s Choice – Sin City pionship Invitational Barbe- Owings Mill, Md. cue awards ﬁrst place prizes Pork Shoulder/Butts Smokers, Las Vegas, Nev. Jack Daniel’s Sauce in seven categories: Pork – Meadow Valley BBQ, – Butcher BBQ, Chandler, Ribs, Pork Shoulder/Butts, Ames, Iowa Beef Brisket, Chicken, DesBeef Brisket – Weekend Okla. sert, Cook’s Choice and Jack Warrior BBQ, Canada

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November 2012

Page 13

The BBQ Times

More Photos from the World Food Championships

Serial Griller Judges Enjoy enteries from the six world food champions in each category.. Now they must pick one winner!

The Way I See it by Ernie Wright

Rush, Rush, Rush You know that is the way of life these days, every one is in a hurry, for what? We rush to get to the doctors office because we have an appointment at 8:45 AM it should not take more than thirty minutes to see the doctor because we have an appointment, we sign in right on time , the girl behind the desk says have a seat the doctor will see you in a few minutes, we take a seat and wait, and wait, and wait, 9:45 I tell my wife to check and see if the doctor is in, you will be next she is told, sure enough we was escorted to a little room where we was told that the doctor would see us in a few minutes, we waited, I checked out all the charts and diagrams of the heart, the blood vessels, checked the diet for heart patients, looked at all the magazines counted the ceiling tiles, got up stretched at 10:45, finally just before 11:00 AM the doctor appears says your chart looks good but you need to loose some weight are you getting your exercise ? I want to see you again in six months , at 11:05 we pull out of the parking lot and head for home iritated is not the word for it, well any way that is the way it is, and it is enough to screw up the heart of a healthy person. Then I think about the many years that God has seen fit to leave us here on this earth, and about all the accomplishments that we have achieved probably not too many from a spiritual stand point . Jesus Christ only had thirty three years here on this earth to accomplish all that he did, he healed the sick and raised the dead, and caused the lame to walk, and taught us that we should love our neighbor as we love our self. Some time that is heard to do but think about the reward that he has promised those that believe on him, he says in Mathew 25-21 well done, thou good and faithful servant: thou has been faithful over a few things, I will make the ruler over many things. Have you been faithful over the things that god put you here to do? What am I supposed to do? Have you ever ask yourself that question? Do unto others as you would want them to do to you, and love your neighbor , the best that I can tell love is the answer. Now that is the way I see it.

Jim Stancil

The BBQ Times own Audrey Evans and Michael McDearman in Vegas.

The BBQ Times

Page 14

Celebrating Thanksgiving!

A collection of favorite Thanksgiving Recipes sent in by readers of The BBQ TImes. queur California Harvest Stufﬁng butter over medium-high Take a pot and add cran- Sharp Cheddar Baked berries to start reducing. heat until melted. Add dried 1 1⁄2 oz. House made Sweet By Debbie Hall Cauliﬂower They will pop, so a lid or plums, onion, sausage, pe& Sour (*recipe below) This savory cornbread

stufﬁng with dried plums, sausage, pecans and sage goes great with roast turkey. Prep Time 15 minutes Cook Time 30 minutes Serves 8 1/4 cup (1/2 stick) butter 1 1/2 cups (about 9 ounces) chopped dried plums 1 cup chopped onion 1/2 pound fresh turkey sausage or reduced-fat pork sausage (casings removed), cooked and crumbled 1/2 cup chopped pecans, toasted 1/4 cup chopped fresh parsley 1 teaspoon dried thyme leaves 1 teaspoon ground sage 1 1/4 cups chicken broth 1/4 cup dry sherry 1 box (6 ounces) cornbread stufﬁng mix (about 2 1/4 cups) In large saucepan, heat

cans, parsley and herbs; cook and stir 5 minutes or until onion is translucent. Add broth and sherry; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in stufﬁng mix (with seasoning packet) until moistened. Cover; let stand 5 minutes before serving. Tip: To toast pecans, arrange in even layer on baking sheet. Bake in 350°F oven 8 to 10 minutes or until lightly browned.

Grilled Cranberry Sauce

By Michael McDearman Cranberries Oranges Turbanado sugar Get the quantity of cranberries you need to feed the in laws, out laws and the like. Get your grill up to medium high heat. I use a mojo brick or smoke source to add additional ﬂavor. A fruit wood is preferred.

splatter guard is advised. Remove the zest of an orange and then squeeze juice into the berries. Add sugar to taste. Some like a sweet cranberry sauce and others like a more tart ﬂavor. Reduce till berries are popped and stir frequently. Using turbanado sugar will have a higher burn temp than white, but you want to avoid burning and sticking. Add zest 2 minutes before removal from the heat and let cool. Serve chilled or room temp.

Smoked almonds

By Michael McDearman Take store bought almonds on a sheet of foil. Spritz with an olive oil or oil of your preference. Spinkle Kosher or sea salt to taste and any herbs which will compliment the rest of your meal. Smoke the almonds to your preferred smoke depth. Cool and enjoy.

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By Chris Chadwick 1 cleaned whole head to of cauliﬂower. Rub eith butter and salt and pepper microwave on high for 10 mins covered mix 1/2 cup mayo and mustard and coat covering head then take a 3 cup bag of cheese and cover completely then bake at 350 untill cheese is completely melted and.i prefer the cheese to brown a little pull and let.rest garnish with thinly sliced green onions and Bacon Baaa Bammmm!!!!! A beautiful dish that everyone will love.

Egg Custard Recipe

By John Scruggs 2 cups of milk 4 eggs 1/2 cup sugar 1 tbs vanilla extract 2 tbs corn starch nutmeg cinnamon Place 6 ramekins in a large casserole dish. Pour 1 inch of hot water in the dish, careful not to let any water splash into the ramekins. Mix the eggs, sugar, and cornstarch in a mixing bowl. Meanwhile, heat the milk in a sauce pan until small bubbles form at the edge of the pan, but do not let it boil. Once it is hot, slowly stir in the egg/sugar/cornstarch mixture. Stir in the vanilla extract and continue stirring until it coats the back of a spoon. Once it coats a spoon, pour it through a strainer, into the ramekins. Sprinkle the tops with a little nutmeg and a little cinnamon. Bake in the oven on 350 for 40-45 minutes.

Kentucky Apple Fix Cocktail

By Michael Kaleikini 1 3⁄4 oz. Makers Mark 46 Bourbon 1/2 oz. Canton Ginger Li-

1/2 oz. Eden Organic Apple Butter (jam section of Whole Foods Market) 1/4 oz. Sonoma Cinnamon Infused Simple Syrup Combine the above ingredients into a mixing glass. Add ice and shake well to chill and dilute. Strain over fresh ice into a large 13 oz. tumbler glass or double-old fashioned glass. Garnish. Serve. Garnish: A thin apple slice topped with a dusting of freshly grated cinnamon (*Fresh Sweet & Sour Recipe: Combine equal parts of freshly squeezed and strained lemon juice with simple syrup (*see recipe below). Stir to combine. Cover and refrigerate until ready for use. Expires in 7 days). (*Simple Syrup Recipe: Combine equal parts of ﬁne granulated sugar with bottled water or regular granulated sugar with boiling water. Stir to dissolve. Cover and refrigerate until ready for use. Keeps for up to 1 month).

Pumpkin Pie

By Heath Hall 1 cup Sugar 1 teaspoon Pumpkin Pie Spice 1 teaspoon Salt 1 can Pumpkin 2 cups Milk 4 Eggs slightly beaten 2 Deep Dish Ready-Made Pie Crusts Mix all ingredients together in a large bowl. Pour into 2 deep dish ready-made pie crusts. Bake at 425¡ for 15 minutes and then turn the oven down to 325¡ and bake until done. It is done when you can stick a knife in the middle and it comes out clean. It takes about 45 minutes to an hour.

November 2012

Sweet Potato Bread Pudding, with Brown Sugar Vanilla Sauce

By Adrienne Ross Bread Pudding 5 1/2 to 6 cups torn croissants crumbs (about 6 ounces) 1/2 cup coarsely chopped pecans 1 cup pitted and chopped dates 1 teaspoon freshly ground cinnamon 1/4 teaspoon freshly ground nutmeg 1 cup light brown sugar (packed) 2 1/2 cups half ‘n’ half, or 1 cup heavy cream mixed with 1 1/2 cups milk 3 large eggs 1 1/2 teaspoons vanilla 1 1/2 cups mashed sweet potatoes Butter a 2-quart baking dish. Heat Oven to 350*F In a large bowl, toss the croissant crumbs with pecans, dates, melted butter and spices. In another bowl, whisk together the milk, eggs, and brown sugar. Add vanilla and blend in the sweet potatoes. Pour the sweet potato mixture over the croissant crumbs, and stir until well blended. Let stand for about ten minutes. Bake for 45 - 55 minutes, or until set. Brown Sugar Vanilla Sauce 1/2 cup brown sugar, packed 2 tablespoons light corn syrup 1/4 cup butter 1/2 cup heavy cream 1 1/2 teaspoons vanilla Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools.

November 2012

The BBQ Times

Calendar of Events

Kansas City Barbeque Society November 16-17, 2012 The National BBQ Cup (GBC Qualiﬁer) Cumming, GA STATE CHAMPIONSHIP Contact: Randall Bowman Phone: 770-886-6290. bbqcup@hotmail.com

February 8-9-2013 Georgia BBQ Championship Throwdown Young Harris, GA STATE CHAMPIONSHIP Contact: Bobby Brumley Phone: 706-379-4612. bbrumley@brasstownvalley. com

November 16-17, 2012 Plant City Pig Jam Plant City, FL STATE CHAMPIONSHIP Contact: Amy Nizamoff Phone: 813-754-3707. amy@plantcity. org

February 22-23,2013 Polar Bear Challenge Columbia, MO STATE CHAMPIONSHIP Contact: Jamey Johnson Aimee Harrison Phone: 573-8814074. jkjohnson@centurytel.net

November 30-Dec 1, 2012 Calhoun KOA’s Calhoun, GA STATE CHAMPIONSHIP Contact: Aaron Walkover Phone: 706-307-9129. ahwalkover@yahoo.com November 30-Dec 1, 2012 Christmas on the River Alabama State Championship BBQ Demopolis, AL STATE CHAMPIONSHIP Contact: David Anderson Phone: 334-289-4985. cotrbbq2012@gmail.com January 11-12, 2013 King of the Grill (Competitor’s Series) Phoenix, AZ [TENTATIVE] STATE CHAMPIONSHIP Contact: Tom Duncan Phone: 480-209-9685. wrbbq7@gmail. com January 25-26,2013 5th Annual Lake Havasu Music Brews & BBQ Championship Lake Havasu City, AZ STATE CHAMPIONSHIP Contact: Skip & Cheryl Ramsden Phone: 928-208-2375. info@musicbrewsbbq.com January 25-26. 2013 Lakeland Pig Festival Lakeland, FL STATE CHAMPIONSHIP Contact: Cece Christian Phone: 863-450-3322. executivedirecto r@lakelandpigfest.org

Southern Barbecue Network November 16 - 17 Smoke on the Harbor BBQ Throwdown Charleston Harbor Resort & Marina Contact: Matt Galvin 843-4693579

South Carolina Barbeque Association November 16-17, 2012 St. Nicholas Winterfest “Best Q in Conway” 110 Laurel St. Conway, SC 29526 Contact: John Wilkins 843-333-9500 or Casey Biddle: 843-455-1032 Email: BQC(at)stnicholaswinte rfest.com Feburary 22-23, 2013 Bands, Brews & BBQ Port Royal, SC An event to beneﬁt FRIENDS of Caroline Hospice Contact: Janie Lackman, 843525-6257 janie(at)friendsofcarolinehospi ce.com

Alabama Barbecue Association

Rotary Club of Naples Bay 3256 Sturgeon Bay Court Naples, FL 34120 (239)-300-1221

November 30-December 1, 2012 Christmas on the River Demopolis, Alabama Pro & Backyard Divisions Contact Paul Wilingham at pawillin@hotmail.com Call 334-289-2856

January 11-12, 2013 Cowboys Pig Out Ft Pierce, FL Jim McCoin 402 SW 3rd Street Okeechobee, FL 34974 (863)-634-7220

Georgia Barbeque Association February 22-23, 2013 Pigs & Wings Perry, GA Contact: Audrey Evans 478-224-5499 pigsandwingsinfo@yahoo.com March 1-2. 2013 Plains Pig Pickin’ Plains, GA

Florida Barbeque Association November 30 - December 1, 2012 Central Florida BBQ Festival Sebring, FL Jim Fortner - P.O. Box 1981 Sebring, FL 33871 (863)-382-2255 December 7-8, 2012 Southern Pines Blues & BBQ - Perry, FL Dawn Taylor - P.O. Box 892 Perry, FL 32348 (850)-584-5366 December 7-8, 2012 The FBA Triple Crown Championship - Perry, FL This contest is the Invitational event. Dawn Taylor - P.O. Box 892 - Perry, FL 32348 (850)-584-5366 January 4-5, 2013 Ziggy Dick’s BBQ Cookoff & Festival - Naples, FL

WWW.BQTIMES.COM

January 11-13, 2013 The 2013 Bikes, Blues, & BBQ Festival Casselberry, FL Carole L. Anthony: (216) 571-4552 February 1-2, 2013 9th Annual Citrus Center Boys & Girls Clubs “Smoke on the Water” BBQ Winter Haven, FL Frank Csomos 1615 High Point Court SW Winter Haven, FL 33880 (863)-287-3075 or (863)-2945400 February 8-10, 2013 The Old Florida Outdoor Festival Apopka, FL City of Apopka, Florida - 175 East 5th Street - Apopka, FL 32703 Chuck Carnesale: (407)-7031756 February 15-17, 2013 Southeast Regional Pigfest Tallahassee, FL Diane Haggerty - 309 Ofﬁce Plaza Drive - Tallahassee, FL 32301 (850)-222-2043 February 22-23, 2013 2013 Ribs On The Ridge Haines City, FL City of Haines City - Parks & Recreation Department - 555 Ledwith Avenue - Haines City, FL 33844 Holly Carter: (863)-421-996 March 2, 2013 Smokin’ in the Mangroves Santini Marina Plaza/Fish Tale Marina - Fort Myers Beach, FL Bonnie Roberts: (239)-443-8810

Page 15

Page 16

November 2012

The BBQ Times

Florida BBQ does Las Vegas

Dana Hillis

President Fl BBQ Association

BBQ contests are an absolute blast and getting a chance to take Janet to Vegas, hang out with Team Unknown, Hot Wachulas, Get R Smoked and nearly 100 of the best teams in the world you have to count me in. We have had the chance to cook in Vegas before and Eddy Maurin from Fast Eddies and my good friend Lucas

Hand got out of their way to get me cookers and tents and whatever we may need to cook in a parking lot. Team Unknown drove their fancy new George Dickel trailer all the way out to Nevada and hauled Hot Wachulas gear and packed me my magic green cooler and when we all showed up in the parking lot of ballys on Thursday morning it was game time. I got to set up right next to the Unknown boys and Matt was right across from us and I knew we were all going to have some fun. Papa Clark is one of the ﬁnest people you will ever meet and I truly had a good time hanging out with the whole family. We all actually spent Wednesday night on Fremont street which was Halloween night and we all saw things you don’t see everyday at a BBQ contest. Dorsey Odell was

inspired musically and is writing a new song about men in lingerie. The world food championship had a unique format for turn ins with sauce turn in at 4:00 on Friday and pork turn in at 4:30 on Friday. Having a 3 hour difference in time and a 3 hour later turn in time made for some interesting clock watching. Also rib turn ins were 4:00 on Saturday and brisket turn ins were at 4:30 on Saturday. I really liked the challenge and the 2 days of turn ins made it very intriguing. We all made turn ins on Friday just ﬁne and the long wait till Saturdays turn ins just gave us more time to hang out. The Unknown team had a lot of time to meet new BBQ fans including several folks who lived just outside the parking lot - trust me these guys have never met a stranger. There

are a lot of locals that hope we have another contest soon cause they ate good. When Saturday turn ins were ﬁnally over we just had an hour to kill before awards and we were lucky enough Adam Richman came by and visited with us. This guy is a pleasure to talk to and I was impressed with his visit because he was just like one of us cook teams. He posed for tons of pictures and is a real BBQ guy. Well it was awards time and Janet was a nervous wreck as usual. We were just hoping for a call to have something to send back to our sponsors and make a good showing for the great teams of the FBA. They only called the top ﬁve which makes it harder to here your name called but the BBQ mojo was with us and we got a 3rd place call in ribs! We did not get called in the other

3 categories so now we were just hoping to be in the top ten. Troy Black was calling the awards and has a way to make it exciting and is one of the coolest guys in bbq and he made the announcement before he called the top ten that whoever got called had 20 minutes to make a 1 mile dash to the main stage on Las Vegas Blvd! We were all nervous but what a thrill it was when Team Unknown, Hot Wachulas and Big Papas got top ten calls. We all made the mad dash to the main stage and Troy did a great job calling the ﬁnal ten. Hot Wachulas got the 9th place call and he was truly proud to be top ten in the world! They kept calling and got to 4th place and the Unknown crew took home a big check and the honor of 4th in the world! Janet and I were a nervous wreck. Serial Grillers got the

Calendar of Events... Memphis Barbecue Network Nov 15 - 17, 2012 Tennessee Funfest Contact: Amy Pirtle Address: 4205 Cedar Point Lakeland, TN 38002 Phone: 901-484-9161 Email: bbqprincess@att.net Tiger Lane 2300 Tiger Lane Memphis, TN Nov 23 - Nov 25, 2012 “Smokin’ in the Bay” Pig Roast Competition

Contact: John Barroso Phone: 786-271-3800 Email: abcupusa@gmail.com Historic Virginia Key Beach Park 4020 Virginia Key Beach Drive Miami, FL Dec 30 - 31, 2012 2nd Annual AutoZone Liberty Bowl BBQ Bowl Tiger Lane at Liberty Bowl Stadium Memphis, TN Contact: Patrick Byrne Phone: 901-795-7700 Email: patrick. byrne@libertybowl.org

3rd place call and that left it up to Big Papas and Butchers for Reserve and Grand and we were thrilled with the Reserve championship. Butchers BBQ won Grand and we were all thrilled for these guys because they are some of the true good guys! We were awarded a big check at the VIP party, got pictures made with famous people and ate like kings and queens. The thrill of doing well at this contest will never go away and seeing the fba do well proves the great cooks in the world compete with us in the south on a weekly basis. Thanks to eddy, lucas, our new sponsor Teltech communications, Duane “oolah” Orlosky, Chikay and all our Las Vegas crew that put the sin in sin city! Dana “Big Papa” Hillis

Continued From Page 15

March 22- 23, 2013 When Pigs Fly 701 Northside Drive Newton, MS Contact: Kay Crenshaw Phone: 601-479-7943 Email: ktcren@bellsouth.net April 5-6, 2013 Atoka Springfest BBQ Contest Nancy Lane Park 118 Atoka Park Ave Atoka, TN Contact: Brian Peel Phone: 901-837-5306 or 785-213-1907 Email: bpeel@townofatoka.com

Apr 26 - 27, 2013 Southaven Springfest Snowden Grove Southaven, MS State Championship Contact: Kristi Faulkner Phone: 662-393-6939 or 901-461-1791 Email: kfaulkner@southaven.org May 23 - 25, 2013 Brenau Barbecue Championship 500 Washington Street SE Gainesville, GA Contact: Jim Barco Phone: 770-654-3600 or 770-5346161 Email: jbarco@brenau.edu

Where do you go for all of your BBQ News??

WWW.BQTIMES.COM

November2012

Page 17

The BBQ Times

It’sJoinAll About The Taste! the Georgia Barbecue Association It’s also all about the FUN and FELLOWSHIP that comes with being a part of the GBA Family. Some of the best barbecue pitmasters in the world are right here in Georgia and many of those compete in GBA sanctioned contests. Our GBA judges have the best job in the world as they meet new friends, swap tall tales and taste great barbecue at every contest. So, whether you’re an established cook team or judge or you are looking for an opportunity to become one, the Georgia Barbecue Association has a spot waiting for you!

��

�� Certiﬁcation with GBA requires a Judging class @ an additional $15.00 fee Within a year of taking the class you must judge 2 GBA Contests to get your Certiﬁed Judge Badge GBA no longer accepts judges without them taking a GBA Judging Class.

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November 2012

The BBQ Times

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16 ft. Gator Tail Trailer insulated with A/C, Indoor / Outdoor Carpet, Electric outlets inside and out, MUCH better than being under a pop-up. GEORGIA ONLY $4500. Call Larry Johns @ 386-867-1624 or E-mail Stumps Classic. Just removed from enclosed trailer ljsmokin@gmail.com that was sold. 2004 Cargo Express Toy As is: $2800.00 Hauler Set Up For Compe- Freshly painted $3250.00 Call Danny Evans 478tition BBQ! 14 Ft. Living Quarters has 808-2708 2 Beds , Bathroom with Full Shower, Stove, Microwave, Cook Trailer For Sale: Plenty Of Storage A/C And We are asking $8500 Firm........2002 Campmaster Heat 12 Ft. Cargo Area built by Roadmaster Toy Hauler into a prep kitchen with large Fully contained. Electric stainless sink with drain board furnace, refrigerator, and with hot water, 2 Stainless microwave. Prep Tables, Storage Cabinets, Set up as GREAT cook Framed insulated wall with trailer. 12’ living with jack-

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Inside This Issue 24 Pages

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y ht: Dorse left to Rig Clark Pictured te and and Bridget Odell, Pointer, mb, Lee Whitco itcomb. �� Wh �� on �� Jas

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Fill out the form below and mail to: The BBQ Times P.O. Box 1710 Perry, GA 31069 WE HAVE A NEW NUMBER: 478-224-5499

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�� Top Photo Above: Thom as Henr y and his son,Josh of team Budmeiste took home r Grand Champion . Bottom Phot & T Cook o Above: B Teresa Tann Team, Bill & er took hom Mike Payn Reserve e e and Grand Cham pion. - bragging right Stu Wintrode with Hog �� s on the Sauc July 14, 2012 s as Grand Champion e walked awa �� of Smokinʼ . See Page 13 y with top �� Up A Storm for more on �� in Norman, this event. OK on ��

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The BBQ Times

for all the latest BBQ competition news?

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BY AUDREY ties for a cook-off. Frida EVANS night, cook y and his -teams and EDITOR guest up team son Josh, who make at the conte st enjoyed On July hear- a cook Budmeister, made it 27, ing one of their -off to reme 2012 eighty own, Dorsey mber addthree Odell of ing his Unknown of the top BBQ pions third Grand Chamcook Competiti hip of the on teams in the seaso South take the stage Cook Team takin g home $3,15 n and east headed as opening 0 in cash act for national Live Oak, Flori to recording artist money. Team Budm eister da Jamie Davis. finished the to compete cook-off with in the As fi a rst Satur place pork Smokin’on turn-in, the Su- rolled aroun day morning place ribs and ninth fifth d, the smok wannee cook e had chick -off. filled the air. place en. This cook-off Team is ed for over $13,0 s competBill and Teres sanctioned 00 in prizes a Tanner, by the in the categ head cooks ories of Brisk Florida Barb of B & T Cook ecue Pork, Ribs et, Team, out of Thom and Association asville, and only one could Chicken but Georgia held at the took home take home Reserve Spirit the grand Champion prize and top of the Suwa with their brag- place nnee ging right third brisket, seven s of the year. music park, which couldn’t th place It pork and have been is filled tenth place an easy at chicken with feat with the competitio the teams on wonderful n. ameni- roster but this �� Thomas Henr y ��

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Page 19

The BBQ Times

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Page 20

The BBQ Times

November 2012

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