BBQ Times October 2012 by Kristen Berryhill

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

Volume 3• Number 12

Inside This Issue 28 Pages

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www.bqtimes.com

October 2012

Smokinwilly Takes Jesup Grand BY AUDREY EVANS Editor & Publisher

Audrey Evans .............. 4

Unless you’re very new the competition BBQ world, you have probably ran across the name Smokinwilly before. If you read The BBQ Times regularly you can’t miss

Danny Evans..................4 Carl Williams .............. 4 President’s Message ... 5 Calendar ...................6-7

his informative columns each month and most likely you’ll ﬁnd him in the leader boards somewhere too. His name is Carl Williams and along with his wife Mary, daughter Melissa, her husband, and their grandson they make up the team Smokinwilly Squealers.

This team has been on the move with points in the last few years but October 20, 2012 they racked up with a second place rib turn-in, and a fourth place brisket they pulled off the win from Rub Bagby’s Swamp Boys by slightly less than a point.

See Page 9

Once, Twice, Three Times a Winner

Mulberry, FL ................. 8 SCBA .......................... 10 Milledgeville, GA........12 Gordon, GA ............... 14 Grant, FL ................... 15 Covington, TN ........... 16 Duluth, GA ................ 18 Lyons, GA .................. 19 Bentonville, AK ......... 19 Tennille, GA ............... 20 Tuxedo, NC ................ 21 Sweet Treats .............. 23 Classiﬁeds ................ 24 Waxhaw, NC.............. 25

Carl and Mary Williams take a moment to enjoy thier win in Jesup, GA October 20, 2012. Look for photos from this event on Page 9.

Clint Britton and Jake Waits enjoy their clean sweep of victory at the Tennile BBQ Blast October 20,2012. Sauced Hogs Smoke Shack ﬁnished ﬁrst place in all three categories - Pulled Pork, Pork Loin and Ribs and took home the Grand Championship. See Page 20

An Evans Family Publication

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The BBQ Times

October 2012

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October 2012

The BBQ Times

Page 3

The New Deep South Dual Chamber Smoker BY REBECCA COOGLE Pit Bulls “Up In Smoke” As some of you may know, recently, Pit Bulls “Up In Smoke” acquired our latest smoker – the Deep South Dual Chamber Smoker created and manufactured by Randall Bowman located in Cumming, Georgia. As the build-out of the smoker unfolded we had the opportunity to watch this beast come to life. We couldn’t wait until the day Randall called us saying “the smoker is ready.” Danny was up there at his ﬁrst opportunity to pick it up and bring it to its new home. Randall worked feverishly on the mammoth dual chamber smoker – taking great care in making it one of the best, if not the best, smoker on the market today. No expense was spared. He

A Must-Have For The Serious Barbecue Competitor

painted the smoker a beautiful gloss red and black to match our colors and mounted it on the back of our new rig. It was a pleasure and an honor to work with someone so passionate about their product and the sport of barbecue – Randall believes in producing only the highest quality product for a high quality cook – his smokers are designed for those who are serious about the sport and art of barbecue. The beauty of the Deep South Dual Chamber Smoker is that it gives you the ability to cook hot & fast and low & slow all on one cooker – which is a tremendous beneﬁt for teams like ours that use both cook methods at competition. Our Deep South Dual Chamber Smoker has two separate interior chambers with 12 gauge walls. Each

chamber is 28” wide, 30” deep, and 34” tall. The racks are 27”x29” made out of 1’ square tube and 3⁄4” #9 ﬂattened steel (no tip runner). The patented header system in each chamber is built out of 4”x4” square tubing that is 1⁄4” thick with a minimum of 2” of 2000 degree insulation. Sloped with a 2” grade to drain (top chamber into bottom, with bottom draining to 1 1⁄2” ball valve), exhaust is engineered to work in conjunction with the patented header to supply consistent and accurate heat and even cooking temperatures. We can tell you from our experience that this smoker is dead on the money when it comes to consistent and accurate heat and cooking temperatures (the smoker maintains a consistent temp from front to back and side to side of +/- 1 degree.)

There are NO HOTSPOTS with the Deep South Dual Chamber Smoker. You can place your meats anywhere in the smoker and have a consistent temperature without over or under cooking – it offers a flawlessly easy cook. Each chamber has its own firebox and each firebox is run separately from the other. The charcoal chutes are built out of 8”x8” square steel tube that is 1⁄4” thick. The ash boxes are 8”x8”, 13” deep and made out of 1⁄4” thick steel. The heat exchange into the header system is 4”x8” steel that is also 1⁄4” thick. There is 4” of 2000 degree insulation between the chutes/fireboxes and the cooking chamber walls to protect the chambers from the ambient heat and preventing hot spots along the

cooking chamber wall. We have had the Deep South Dual Chamber Smoker since the Covered Bridge ‘Que in Euharlee, Georgia, where it made its grand entrance into the barbecue world. It was our first cook with the smoker and we took home a Grand Champion trophy that day. That says a lot about the amazing cooking ability of this smoker. We were not totally familiar with the new smoker, but it held its own and did exactly what it was designed to do – provide us with an awesome, flawless cook! Our sponsors, Moore’s Marinade and Royal Oak Charcoal were thrilled with the new smoker and our great finish! We have had the pleasure and honor of knowing Randall Bowman for a couple of years now. He is passionate about the sport of barbecue

and takes great pride in everything he does – from competing to building his ﬁne smokers. Randall grew up in metro Atlanta, passionate about the art of ‘que. “We have a long family history in BBQ,” Randall states. Randall attended, as he puts it, high school and college (some) and played professional baseball for a few years. At the end of his ball playing he was living in California and was a partner in a health club. Randall goes on to say, “I was fortunate to open and operate several other health clubs over the next few years as well as funding three other successful business operations. In 2003, I was involved in a near fatal auto accident and sold all my interest in all business to focus on my recovery. Dur-

See DEEP SOUTH Page 9

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October 2012

The BBQ Times

Where are you headed next? I hate it when this happens!!

Audrey Evans

Editor & Publisher aevans@bqtimes.com thebbqtimes@yahoo.com Well here we are. It doesn’t seem like it should be here. What am I talking about? The end of October / beginning of November, of course. It’s a HUGE time of the year for competition BBQ. Everyone is busy heading to The Jack, and I sure wish I were going to be there this year. I have always wanted to go to the Jack and had planned to this year. I guess I’ll have to go next. Good luck to all the teams. I know it is a tough ﬁeld. Then there is the Pig Jig in Vienna Nov. 1-3, 2012. If you have never been, it’s a must in Georgia. The Big Pig Jig, to my knowledge, is one of the largest and oldest barbecue contests in Georgia. I haven’t gotten a team number count for this year, but I’m sure it’s going to be big with Molly Hatchet playing Friday and the Atlanta

Rhythm Section playing on Saturday. The Pig Jig is always a big party. It’s another one I am unfortunately not going to be able to personally attend this year. So where am I going, you ask? This little South Georgia country girl is headed to Vegas. I am going to the World Food Championships Nov. 1-4. There is even a good chance you could be in Vegas and just got this paper from me. I’m sure I will have some stories to share next month, but then again, what is it they say? What happens in Vegas, stays in Vegas? ••• I have had a few folks ask if I have had any more ventures with my smoker at home. Well, I tell you what I have done: several slabs of ribs and I worked on a pork loin recently. The presentation is there – the stuff even has one of the best smoke rings you could imagine – and the ﬂavor is there. I’m not too sure what they want to know. Do they really think I am going to give out my recipe mixtures or techniques? HAHA I can promise I am not one you want to steal barbecue recipes from, yet. We will just say I am going to leave the competition part to Big D until I get a few more things ﬁgured out. ••• I want to take a moment to say “Thank You” to every one of you. I hope you take the time to support the busi-

nesses that advertise with The BBQ Times when you can. Let them know you saw their ad. Talk to them. That’s what it is there for. I want to say thank you to the readers and subscribers. If no one wanted to pick up the paper and read it, I surely wouldn’t be sitting here today. Three years ago, this was all a dream to me. It never occurred that I could actually one day live my dream because of it. I have truly been blessed with this career being available to me and I guess I could say “falling in my lap” Thanks to Big D. Thank you to the folks who helped make this dream a reality. I couldn’t sit here and begin to say thank you individually to every person, but you know who you are and you know if you have contributed to making this paper a success. There is truly no way I would be living this dream if it wasn’t for each and everyone of you reading this and making it possible, so THANK YOU! Next month will be our 3 Year Anniversary edition. We will have great coverage from the Jack, Hawkinsville Harvest Fest, The Big Pig Jig, The World Food Championships in Vegas and several more contests. I can’t wait for you to see what is in store. So, Get to rubbin’ some butts!

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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

Danny Evans

Pitmaster Big D’s Firehouse Smokers Associate Editor What? When work interferes with BBQ. I have signed up for three cook-offs in the past month and haven’t been to a single one. Done a lot of testing and tuning, but no contest. Seems like something at work wants to come up right at the last minute to keep me out of that window of being able to get to the cook-off and having time to prep meat and get things

going without the rush that makes you forget steps in preparation. I was not going to let it happen to me this week. I was going to be ready. I started working the trailer making a few repairs from the cook before. Everything was going good. Did a test cook on pork loin early in the week. Then came the problem. Me! My brain has just been on overload. Business, employees, banks, family, hunting club you name it, it was on me. I got up on what I thought was Wednesday morning. Going to get all my work done so I could take off on Thursday, get loaded up and head down to Hawkinsville to get set up right after lunch so I would be ready. Problem? It was Thursday morning. That’s right, my brain was a day off. I don’t know how this happens. I guess my little battery that keeps the little clock in my brain

ticking was running down. Thank God it wasn’t a pacemaker battery! Ain’t that right Leonard? Well it’s 4:00 pm on Thursday and I am just about to go load up and head out to Hawkinsville to the Pigs and Produce. I’m sure there will be people over there acting like the ones I mentioned above, not Leonard! ••• I sure hope the schedule gets less crossed up than has been in the past month. I enjoy going to FBA and KCBS contest because I can enjoy it without all the politics and drama that comes with being on the Board of a scantioning Body. I know the people at these are going through the same stuff. I just don’t have to worry or care if it is done right. I can just cook BBQ and enjoy the fellowship. Larry Johns and Thomas Henry always keep me en-

the contest. 1st. Review the rules of the barbecue cook-off. To qualify for winning the cook-off, you must follow and adhere to all the contest rules. Obtain a copy of the rules by consulting with the lead representative for the cook-off or by visiting the website for the cook off. 2nd. Learn about the backgrounds of the cook-off judges. This practice will help you determine the ﬂavors of and cooking methods for preparation of your meat. For example, if you are participating in a cookoff in the Georgia Barbecue Association or Florida Barbecue Association but some of the judges have MBN background where they prefer Memphis-style ﬂavors you can make changes to compensate. Introduce yourself to the Judges in advance before the cook-off, if possible, to determine the background and experience of

each judge. 3rd. Participate in Internet discussion groups about barbecue. Engaging in forums and discussions about barbecue will give you new, additional tips and ideas for unique and ﬂavorful barbecue. Perform an Internet search using keywords such as “barbecue forums” or “barbecue discussions” to locate online barbecue communities. I have found the internet to be a very valuable tool. Also, Establish BBQ friends on Facebook. Most of my success has come from many of my facebook friends all across the United States. 4th. Obtain all the necessary items required for the barbecue cook-off. Again, follow the competition rules. 5th. Use meat that is high in quality. High-quality meat is considered to be fresh and

See EVANS Page 22

Tips to Winning a Barbecue Contest

Carl Williams

“Que-Talk with Smokinwilly” smokinwillysquealers@gmail.com

There are several techniques and strategies that you can use to process your meat so that it will be rich in taste and ﬂavor which will help you win a cook-off. In addition to following the competition rules, you can use different ingredients and make the meat look aesthetically pleasing to the eye, which can cause you to place ahead of your competitors in

See WINNING Page 22

October 2012

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The BBQ Times

A Message from Your President

Economy isn’t Stopping Competition Barbecue

Dana Hillis

President Fl BBQ Association It is hard for me to believe we have had this absolutely horrible economy with fuel prices thru the roof, food prices higher then they have ever been, most people making less money then they have in years yet there are more contests in more places and it is amazing. The organizers running these contests have to work there tails off to try and get sponsorships because sponsorship money is hard to come by these days. I truly believe BBQ is booming because of the people involved in every aspect. BBQ people are true Americans and love to cook, feed people, generate money for charities and will help there friends like nobody else. Several of our teams just came from the Sams club championship where they gave away a $50000 grand prize. The Kansas City Royal just had a record setting number of teams make that trip. The Jack Is in Lynchburg and your bbq resume’ is not complete until you have had a chance to cook there. 100 teams from all over will make the trip to Las Vegas for the World Food Championships. Several of our teams are making that trip to see who puts out the best food period! The Smokin On the Suwannee had a record setting number of teams and was a well run contest. The Whis-

key Bent Team is sanctioning a contest and have recruited Dana Pasquis to run there show and I promise you this will be a spectacular event. Don Overholser from the Fort Myers Bishop Verot contest is working hard to make their contest one of the highest paying best contests you can go to. Don Fisher has the Airport in Venice putting in the infrastructure to hold one of the biggest and best contests in the country. Everyone of our FBA contests is a cant miss event. We keep saying we are going to back off on doing so many contests but we seriously cannot pick an event we would want to miss. The great people we have met along the way make the travel and being away from home so much fun.. We were lucky to get to know Sam and Dianne Grogan and looked forward to seeing them at the northern Florida and South Georgia contests. Dianne was a true sweetheart and even battling thru her illness she was charming and full of life. We cooked next to them one time and Dianne won a Steak contest and when she realized she also won $1000 for ﬁrst prize we had a blast celebrating. Sam made the best boiled peanuts I ever had . He was a true gentleman and we will truly miss them. My 16 year old son thought they were the nicest people he had met in BBQ. My good buddy James from Team Huff and Puff BBQ had some health issues and I hear he will soon be venturing back out to remind us what a great cook he is. We miss you and your blue robe huffy puffy. Give me a call when you read this and give me an update. James did something in BBQ not many have done – He won Grand at his 1st contest ever. My good friend Randy Morris and the Finely Ready BBQ team is one of my favor-

ite teams and I just don’t get to hang with them enough. Randy start cooking more. Head down to south Florida and you might be able to add to that trophy collection. My good friend Gnat Daddy Jim had some surgery and I hear he’s doing well. If you get near Steinahatchee stop in and check on him and see if he can play a tune or two on the old washboard fiddle. I miss going to Douglas/ Waycross already. That contest and all the great people from up that way are going to be truly missed. I loved all my ambassadors and I always looked forward to seeing Melissa, Kell ,Janet and the whole Phelps clan. If you want to have some real fun on a bbq road trip, load up another team and ride together. We recently had a team road trip with us to Tennessee and its really cool finding out some of the cool things your friend can do. We all had to sleep in the parking lot of the Sams club the first night there and Janet and I slept in the trailer while my father in law Papa Larry slept in the backseat. Matt with Hot Wachulas got all comfortable in the front seat. Sometime around 3: oo am I had to visit the rest room in our trailer. It was peaceful and quiet until suddenly the whole trailer and truck jumped forward 20 feet like the truck had been shot out of a cannon. By the time I got my senses and made it out of the trailer I almost wiped out with the step gone. Janet met me with a wild look in her eye and when I made it to the truck Matt was behind the wheel with a look of shock on his face. Somehow he had turned the key and the truck is a stick shift and it started in gear and lurched forward. Papa Larry was trying to get out of the backseat and Matt was still half asleep and did not have a clue what had happened. It was truly one

of the funniest things I have seen. Enjoy every minute you

have in this life and remember our bbq friends forever. Bless our troops and bring

our families home. I miss you Pop.

GBA Rolling Along with Fall

Harry Faircloth President GA BBQ Association

Last Saturday over in Gordon, Georgia at Josh Youmans 3rd Annual Fall Line BBQ Contest I had a few minutes to sit down and catch my breath. While I was sitting there I looked out over the cook site at all of the cookers and wondered “why are these guys here”? so my question is “Why Do We Love BBQ’ing” From the cookers standpoint, why do they Love to Cook? Some folks are just “born-to-cook”, you know someone who just has “cookin” in their blood. Someone says lets get-togather and “joe” will cook for us, he loves it. “Joe” has been cookin’ as long as anyone can remember, and you know what, he is pretty dagone good at it too. “Joe” will cook at his kid’s fundraisers to raise money for the ball team or the cheerleading team. He will be down at the church cooking’ chicken all day long and enjoy every minute of it. You know he is cooking’ for the Rotary Club annual fundraiser and he still has time to cook with The Georgia Barbecue Association. What a

guy. There are cooks that are also manufactures of smokers and they love to cook on their own smokers to show everyone that they can build a fine cooker and produce championship BBQ on their own grill. These guys work long hours and many years to build “The Perfect Cooker”. Most of us don’t have a clue how many hours they have put in to prefect their equipment. How many design changes have they gone through and do I move the grill up an inch, do I move the handle over here or leave it there. On any give contest there will almost always be one of these guys cooking’ and deciding is this grill gonna produce me some championship entry today? You know what these cookers are for real. They know the dynamics of smoke flow, the affects of air from this or that direction, is that too much smoke or to little smoke. These guys also know how to produce a product that will snag those judges with just “the-rightthing” today. We have the cookers that just come out to cook and have fun. They don’t get in the points races as they don’t cook enough contests to worry about points. Now these guys can have “fun” at a contest. They can also produce some pretty good meat entries and every once in a while finish in the top three and they are happy as a “jaybird” because they got to “walk” and took home a little cash and bragging rights. But don’t miss the point about these cookers; they are serious about hav-

ing a good time at a contest. It’s sorta like guys night out of the house and they will talk your ears off and they might also offer you some “libation” to sit down and tell a tale with them or listen to one of theirs. Now these cookers aren’t quite as serious as some of the others are but they are still friends among us. Some times we have a female crew that is out to show the guys that the women can cook some ﬁne “Q” also. And you know what I have seen some female crews that have done just that. Most of these ladies have been a part of their husbands crew before and know the in’s and out’s of the bbq scene. The thing about the ladies is they are out to win and they are dead serious about it too. They are not gonna stay up all night telling’ tales and having a few party hearty drinks. They are gonna watch their temps and put the “perfect” rub together and the “perfect” glaze so those ribs look as if they are absolutely the best looking’ ribs you’ve ever seen. My hat is off to these gals and I would like to see more of them out there cooking’ if for no other reason they always look so clean and crisp when they come to turn their boxes in rather than who knows what some of these guys look like at turn in. Next we have “the serious” cookers. They came to cook and win! They have been cooking for a while and have become pretty good at it. They are in the race for The Team of the Year and top money winner for the

See HARRY Page 9

Page 6

The BBQ Times

Calendar of Events Alabama Barbecue Association

Shannon Hubbell - (239)-4551444

November 9-10, 2012 Space Coast Barbecue Festival Melbourne, FL 1298 Cimarron Circle NE November 30-December 1, 2012 Palm Bay, FL 32905 Bob Touchston - (321)-506-1695 Christmas on the River Demopolis, Alabama November 9-10, 2012 Pro & Backyard Divisions Fifth Annual Foggy Bottom BarContact Paul Wilingham at B-Que Bash - Elba, AL pawillin@hotmail.com Elba Chamber of Commerce Call 334-289-2856 - 329 Putnam Street Elba, AL 36323 (334)-897-3125

Support of Soldiers, Inc. Carole L. Anthony: (216) 5714552

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)-294-5400

February 8-10, 2013 The Old Florida Outdoor Festival - Apopka, FL There will be a Backyard Chili November 30 - December 1, 2012 Cookoff on Sunday, February Central Florida BBQ Festival 10th - Sebring, FL City of Apopka, Florida - 175 East October 26-27, 2012 Jim Fortner - P.O. Box 1981 - Se- 5th Street - Apopka, FL 32703 Hawkinsville Harvest Fest Chuck Carnesale: (407)-703-1756 bring, FL 33871 Pigs & Produce www.hawkinsvilleharvestfest.com (863)-382-2255 February 15-17, 2013 Downtown Hawkinsville December 7-8, 2012 Southeast Regional Pigfest - TalBob Johnson Southern Pines Blues & BBQ lahassee, FL P. O. Box 120 - Perry, FL Note: This is a 3-day event. TurnHawkinsville, Georgia 31036 in and Judging, though, will be Dawn Taylor - P.O. Box 892 (478) 230-6953 on Saturday. bob@hawkinsvilleharvestfest.com Perry, FL 32348 (850)-584-5366 Diane Haggerty - 309 Ofﬁce Plaza Drive - Tallahassee, FL 32301 November 9-10, 2012 December 7-8, 2012 (850)-222-2043 Richland Pig Fest The FBA Triple Crown 191 Broad Street February 22-23, 2013 2013 Championship - Perry, FL Richland, GA This contest is the Invitational Ribs On The Ridge - Haines City, Sponsored by Richland Better event. FL Hometown • Charles Lee Dawn Taylor - P.O. Box 892 City of Haines City - Parks & Rec(H) 229-887-2253 reation Department - 555 Ledwith Perry, FL 32348 (C) 229-944-1108 (850)-584-5366 Avenue - Haines City, FL 33844 richlandpigfest@bellsouth.net Holly Carter: (863)-421-996 www.cityofrichlandga.com January 4-5, 2013 March 2, 2013 Ziggy Dick’s BBQ Cookoff & Festival - Naples, FL Smokin’ in the Mangroves - SanRotary Club of Naples Bay tini Marina Plaza/Fish Tale Marina 3256 Sturgeon Bay Court - Na- Fort Myers Beach, FL Bonnie Roberts: (239)-443-8810 ples, FL 34120 October 26-27, 2012 (239)-300-1221 Pigz in Z’Hills BBQ & Blues Fest Zephyrhills, FL January 11-12, 2013 Zephyrhills Chamber of ComCowboys Pig Out merce 38550 Fifth Avenue Ft Pierce, FL Zephyrhills, FL 33542 Jim McCoin - 402 SW 3rd Street Vonnie Mikkelsen -Okeechobee, FL 34974 Oct 26 - Oct 27, 2012 (813)-782-1913 (863)-634-7220 Arlington BBQ FallFest Contact: Brian Thompson November 2-3, 2012 January 11-13, 2013 Phone: 901-488-7822 The Big Swamp Smoke Off The 2013 Bikes, Blues, & BBQ Email: info@arlingtonbbq.com Naples, FL Festival - Casselberry, FL Douglass Rd Park Collier County Fair Hosted by the Orange Blossom 11825 Douglass Rd 751 39th Avenue NE Blues Society to beneﬁt Kids in Arlington, TN Naples, FL 34120

Georgia Barbeque Association

Florida Barbeque Association

Memphis Barbecue Network

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October 2012

Nov 2 - Nov 3, 2012 BIG PIG JIG Contact: Rhonda Lamb-Heath Phone: 229-268-8275 or 229-3221596 Email: rhonda@bigpigjig.com Pig Jig Blvd Vienna, GA State Championship Nov 15 - Nov 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 State Championship Nov 23 - Nov 25, 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 State Championship 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 - Dec 31, 2012 2nd Annual AutoZone Liberty Bowl BBQ Bowl Contact: Patrick Byrne Phone: 901-795-7700 Email: patrick.byrne@libertybowl. org Judge’s Contact: Suzanne Rhea Phone: 731-609-1568 Email: SuzanneRhea@aol.com Tiger Lane at Liberty Bowl Stadium Memphis, TN

October 2012

The BBQ Times

Calendar of Events Kansas City Barbeque Society

October 26-27, 2012 Hillbilly Hog BBQ Throwdown (GBC Qualifier) White County, GA STATE CHAMPIONSHIP Contact: Heather Sinyard Phone: 706-809-0139. hja33@windstream.net October 26-27, 2012 Jack Daniel’s World Championship Invitational Barbecue Lynchburg, TN Contact: Debbie Christian Phone: 931-759-6332 debbie_christian@b-f.com November 9-10, 2012 Hawgin On Lanier (GBC Qualifier) Gainesville, GA Contact: Ryan Thompson Phone: 770-5618966. Fax: 770-534-1344. hawginonlanier@hotmail.com November 16-17, 2012 The National BBQ Cup (GBC Qualifier) Cumming, GA STATE CHAMPIONSHIP Contact: Randall Bowman Phone: 770-886-6290. bbqcup@hotmail.com November 16-17, 2012 Plant City Pig Jam Plant City, FL STATE CHAMPIONSHIP Contact: Amy Nizamoff Phone: 813-754-3707. amy@plantcity. org 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

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 October 26-27, 2012 2012 Trojan Cook-Off Anderson University Athletic Campus 431 Williamston Rd/SC Highway 29. Anderson, SC 29621 Contact: Bradley Orr 864-231-2102 borr(at)andersonuniversity.edu Marshal: Morrey Thomas 843-601-0524 morreythomas(at)msn.com November 2-3, 2012 Pig on the Ridge Ridgeway, SC Contact: Tom Connor 803-730-2293 www.pigontheridge.org Marshal: Greg & Diane Gladney Gladx1(at)aol.com 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)stnicholaswinterfest.com Website: www.stnicholaswinterfest.com

Marshals: Ken Hilliard and Dawn Verbarg

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 Marshals: Mke & Vicky Adams

April 19-20, 2013 Hejaz Shriners Cook-Off 200 Ranch Rd. Mauldin,SC 29662 Contact: Matthew Tapp cnctapp(at)att.net (preferred contact) (864)436-8296 25 Team Limit Marshal: Audrey Lorence April , 2013 Come See Me BBQ Cook Off Come See Me Festival Rock Hill, SC Contact: Jim Armour 800-681-7635 or 803-329-7625 Fax 803-329-7761 comeseeme(at)comporium.net Marshal: Danny Hyslop, 803417-6966 danny.hyslop(at)gmail.com www.comeseeme.org May 3-4, 2013 Picking and Pigging at the Park Saluda Shoals Park, Irmo, SC Contact: Jim Wellman, 803-2132009 JWellman(at)icrc.net Marshals: Greg & Diane Gladney, 803-865-0731 gladx1(at)aol.com May , 2013 17th Annual Hell Hole BBQ Cook Off 40th Annual Hell Hole Swamp Festival Jamestown, SC. 29453 Contact: Linda Hartley 843-2572233 PO Box 145 Jamestown, SC 29453 Marshal: Charlie Dickens, 843-514-4890 eventmarshal1(at)aol.com May , 2013 Pig in the Park Williamston, SC Contact: W. L. Cantrell @ 864934-4040 or Brad West @ 864-704-6876 www.williamstonpiginpark. com/ Marshal: Bob Jennings Cell 864-993-0865 bjennings46(at)embarqmail. com

WWW.BQTIMES.COM

May , 2013 The Swamp Rabbit Festival and BBQ Cook-Off Gateway Park 115 Henderson Dr Travelers Rest, SC Contact: Susan Buser, Ex. Director, 864-834-2388 info(at)trilliumartscentre.org www.trilliumartscentre.org Marshal: Jim Wellman, 803730-5917 gmckfan(at)aol.com July 13, 2013 SCBA Judging Seminar From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street Columbia, SC 29201 Contact: Lake High lhigh1(at)sc.rr.com Aug 3, 2013 SCBA Annual Meeting and Workshops From 10am to 4:00 pm St. Paul’s Lutheran Church 1715 Bull Street Columbia, SC 29201 Contact: Lake High lhigh1(at)sc.rr.com September , 2013 Butts & Blue Grass BBQ Festival 256 Community Park Dr. Clover, SC 29710 Contact: Lisa Thornburg, 803222-4949 buttsandbluegrassbbqfestival @yahoo.com Marshals: Lake High lhigh1(at)sc.rr.com September , 2013 City of Mauldin’s BBQ and Family Festival 2012 211 Fowler Road Mauldin, SC 29662 Contact: Gabe Hunter 864-4237476 gabehunter(at)aim.com Marshals: Bronnie Smith http://www.cityofmauldin. org/client_resources/ upcoming%20events/bbq%20c ooker%20entry%20form%2020 12.pdf

Page 7

Page 8

October 2012

The BBQ Times

Mulberry Fine Swine At The Pit • Mulberry, Florida October 12-13, 2012 • Florida BBQ Association CHICKEN: 1. United Pork Smokers 2. Big Papa’s Country Kitchen 3. Butts & Bones 4. Whiskey Bent BBQ 5. Getta Grip BBQ 6. Newman’s BBQ 7. Big Tymers BBQ 8. Blitzkrieg BBQ 9. Swamp Water Boys 10. Great Lakes BBQ Feed Company

Reserve Champion All Racked Up

RIBS: 1. Newman’s BBQ 2. Boca BBQ 3. Unknown BBQ 4. Tiki Time BBQ Team 5. Blitzkrieg BBQ 6. Swamp Water Boys 7. Swinos 8. Great Lakes BBQ Feed Company 9. Sweet Smoke Q 10. Big Tymers BBQ

First Place Ribs - Newmanʼs BBQ

Lazy Hazy Crazy Boys - First Place Brisket

Kids Q 10-14 yrs old Grand Champion Parrish Westmoreland

Grand Champion & First Place Chicken United Pork Smokers

197.58332 194.78333 193.79999 192.13332 190.81667 189.43333 189.35000 189.11666 188.21666 188.18334 193.83332 191.96667 190.78333 190.26666 189.06667 188.63335 188.21667 187.96666 187.90000 186.30000

PORK: 1. All Racked Up 2. Unknown BBQ 3. Fatt Ashes BBQ 4. Sweet Smoke Q 5. Palm Beach Porkers 6. Swinos 7. United Pork Smokers 8. Boca BBQ 9. Big Tymers BBQ 10. Great Lakes BBQ Feed Company

BRISKET: 1. Lazy Hazy Crazy Boyz 2. All Racked Up 3. Big Papa’s Country Kitchen 4. Whiskey Bent BBQ 5. Fatt Ashes BBQ 6. United Pork Smokers 7. Git-R-Smoked 8. Blitzkrieg BBQ 9. Hot Wachula’s 10. Butts & Bones

193.84999 192.45000 190.53333 189.15000 188.59999 188.43333 187.93334 187.93332 187.68332 187.45000 192.18333 191.00000 190.58332 190.26667 189.84999 189.75000 188.41667 188.16667 185.36668 184.68332

Kids Q 5-9 yrs old Grand Champion Aleranlis Kubalah

October 2012

Page 9

The BBQ Times

2012 Georgia/Florida Tailgate BBQ Cookoff

Florida BBQ Association • October 19-20, 2012 • Jesup, Georgia 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

OVERALL: Smokinwilly Squealers 757.65000 Swamp Boys 756.74998 U Rub Me Raw 755.79998 Big Papa’s Country Kitchen 755.74998 Q Fused 755.14999 Yes Dear BBQ 754.41666 Git-R-Smoked 752.34997 Budmeisters 751.81666 Wooley Bully BBQ Maﬁa 749.31665 Forrest’s Fine Foods 748.14999 Suwanne River Smokers 746.98332 Heavenly Hawgs 745.49999 B & T BBQ 745.16665 Munchees Smokehouse 744.51665 Chatham Artillery BBQ 742.46667 Prime Time Smokers 740.71663 Hoggin the sauce BBQ 738.94997 Cook’s Portable Smokehouse 737.98334 Nesmith Smoke Risin 733.31665 Barbecue crew 729.23331 CHICKEN Swamp Boys 191.21666 Budmeisters 190.99999 Git-R-Smoked 190.96666 Munchees Smokehouse 190.78333 Chatham Artillery BBQ 190.76666 Heavenly Hawgs 190.54999 Big Papa’s Country Kitchen 190.04999 U Rub Me Raw 188.64999 Q Fused 188.63333 B & T BBQ 186.95000

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

RIBS U Rub Me Raw 194.58332 Smokinwilly Squealers 190.98333 Q Fused 190.21667 Munchees Smokehouse 189.54999 Hoggin the sauce BBQ 189.31666 Big Papa’s Country Kitchen 188.15000 Git-R-Smoked 187.38332 Yes Dear BBQ 187.25000 B & T BBQ 185.58332 Heavenly Hawgs 184.76666 PORK Big Papa’s Country Kitchen 195.06666 Budmeisters 195.04999 Yes Dear BBQ 194.25000 Cook’s Portable Smokehouse 193.65000 Suwanne River Smokers 191.70000 Wooley Bully BBQ Maﬁa 191.03332 Swamp Boys 190.81666 Chatham Artillery BBQ 190.30001 Forrest’s Fine Foods 189.79999 Nesmith Smoke Risin 189.59999 BRISKET Wooley Bully BBQ Maﬁa 194.78332 Yes Dear BBQ 193.06666 Swamp Boys 192.93333 Smokinwilly Squealers 191.48334 Q Fused 191.21666 Git-R-Smoked 191.01666 Forrest’s Fine Foods 189.13333 Hoggin the sauce BBQ 188.08333 Suwanne River Smokers 187.00000 Heavenly Hawgs 186.96666

HARRY Continued from page 5

race for the Team of the Year and top money winner for the year. These fellows have the latest and greatest equipment; if there is a new gadget out there that will give them an edge they are gonna try it. They look far and wide for the perfect meat to start with and then a rub that will produce the perfect taste with the best after-bite you can imagine. These guys have an injection that they spent untold dollars on producing so that their meat will always be moist with just a hint of the injection in the meat. Glaze you say, you can’t believe what all has gone into the glaze these fellows use. Their glaze has probably cost them thousands of dollars to produce, but boy is it a winner and you

are not gonna get a hint of its ingredients either. Yes siree these guys are good cooks and they can be great friends also BUT you gotta understand this is business to them. Well here goes my last type of bbq’er. They are a little bite of all the above. They came to have fun. They came to win. They came to prove they are as good as anybody else and they are too. These pitmasters are tried and true, they might not have the fanciest rig there but let me tell you they can come home with a top-three ﬁnish in any category at any time and they can come home with a Grand Championship on any given cook day. These fellows are willing to share any cooking tip they have.

They might even loan you some of their rub, injection or ﬁnishing sauce at any given time. Forgot to bring something you need, just ask they will share anytime with anybody. These teams are what it is all about. If they win they are happy, if you win they are happy for you. I don’t know that I have covered every type of bbq’er there is but I bet you they all fall some where between here and there. The point is the bbq family is made up of a lot of different types of cookers and just like these GREAT United States of America we can all be part of a great group of people, barbecuer’s! And they ALL love to cook.

Reserve Champion - Swamp Boys

Big Papaʼs Country Kitchen First Place Pork

DEEP SOUTH Continued from page 3

ing my recovery, I explored my passion for barbecue much more in depth.” Randall bought his first “real smokers” in 2004, and in 2005 after not finding what he wanted in a smoker, began building his own. Randall’s desire to build his own smoker quickly became an “obsession” to build the best cooker ever and, in 2005, Randall said, “I was approached to invest in a national caliber Motocross track and jumped in with both feet...itching to get back into the business, I also took on the food side of the operation and opened Deep South BBQ.” Randall began polishing his culinary skills and making changes to the cookers he had built for his own use, changing the cookers sometimes from week to week until he felt they had them right. “I knew a little about BBQ competition and was asked to compete in the 2007 Clovis, California Red Hot & Real BBQ Competition. We heard our name called in our first competition and that sparked my competitive nature.” From that first competition, where he is at today was born. It was at that point, Randall said, “We decided to move home to Georgia in 2008 and begin building our food concession and cater-

ing business (even prior to making the move.)” Deep South BBQ quickly became one of the foremost event concession companies in Georgia and catered for some of the most prestigious venues and clientele in the state. Randall’s competition life continued to grow throughout the southeast and he began building more and more cookers for themselves, family, and friends. Then, they began building smokers for friends of friends and the word spread quickly that Randall’s team was doing things other smoker builders were not (caring for and about their customers). “I want my customers to call to thank me, not a week after their cooker gets to them, but 10 years after.” Deep South Smokers takes pride in building a cooker that will last a lifetime. It is their goal to build you the last cooker you will ever need. As Randall goes on to say, “We have been fortunate enough to meet a lot of great folks in the BBQ world and make a lot of lifelong friends. BBQ is our life and our business. When we are not working building smokers we are with our BBQ family and friends out there on the circuit competing. We live by the motto, ‘If you dream it, we can build it.’”

We, at Pit Bulls “Up In Smoke” are here to say that Deep South Smokers and Randall Bowman live up to that motto. They have created a one-of-a-kind smoker, leaving nothing to chance. Every thought, every angle, every piece of steel, insulation, nuts, and bolts, have been carefully planned out and brought together with unwavering consistency, reliability, beauty and most importantly the ability to provide a flawless cook. If you are considering investing in a smoker you can depend on, believe in, and have complete confidence in, then contact Randall Bowman of Deep South Smokers. His dedication to excellence gleams in every smoker he creates and we are confident you won’t be disappointed. We at Pit Bulls “Up In Smoke” firmly believe that a Deep South Smoker will very well be the last smoker you ever buy. Our dual chamber smoker is amazing and we don’t know how we ever competed without it. Thank you, Randall, for a job well done and your dedication to the sport of barbecue. Contact Randall by phone at 770-886-6290, by e-mail at bbqcup@hotmail. com, or visit their website at www.deepsth.com.

Page 10

October 2012

The BBQ Times

Upcoming Events

Interview Smokin’ Stacks

Turning Up the Flames

Oct. 26-27

A Conversation with Larry Bowling and Jeff Smith of Smokin’ Stacks Cook Team Recently, I had a chance to sit down and talk with Larry Bowling and Jeff Smith of Smokin’ Stacks BBQ team from Aiken, S.C., as these two up and coming cookers get ready to represent South Carolina in the upcoming World Food Championship in Las Vegas. They haven’t been on the cooking circuit all that long and at the time of writing this article they are already the number two team in South Carolina in the year-long race that is held each year for the S.C. Championship. Garland Hudgins I wondered just how it was that they got started and how they came so far so fast. “Back in 2008 we entered our first event,” Larry told me. “It was a non-sanctioned fund raiser for the United Way in Aiken, SC and we walked away with Grand Champion. Of course, we were as delighted as we were surprised. We were hooked from then on.” “Then in 2010 we entered a KCBS sanctioned event, the Backyard Series, in Greenwood, and we finished second in pork.” We didn’t enter a South Carolina Barbeque Association sanctioned event until Hardeeville in 2012 but there we took a first place win. As a father-son team, I wondered just how that has worked out so I asked Larry if he thought cooking together had brought him and his son closer together. Well, yes it had in fact he said, “Most definitely, and it’s not just us, it has brought our whole family closer. It is something we all are interested in doing.” “In fact we are getting back to our roots for the Las Vegas trip,” he continued, “We plan to sleep under tents and the stars when we get out there. Momma is flying but we are fortunate enough to have Satcher Ford in Aiken, S.C., providing us with a truck to take out to Vegas. It’s going to be quite a trip” Smokin’ Stacks has also started doing catering and as Larry put it, “We started catering to help finance our barbeque habit.” So far in 2012 Smokin’ Stacks has taken first place in six SCBA events and Larry was free with some advice for new cookers. “The biggest thing we did,” he said, “was attending the Carolina Outdoor Cooking BBQ Class. It taught us the details and tricks we need to elevate our products and scores. It showed us the importance of having a plan and being consistent. My advice for beginners is to educate yourself, be consistent and do not get discouraged.” Larry has competed in various sanctioned events and he has his favorite things he likes including the camaraderie and fellowship with the other cook teams he finds in the SCBA. “Everyone helps everyone else in time of need even if we are competitive,” he said. “It’s serious but fun. We call the SCBA our second family…our barbeque family.” He now has some concrete barbeque contest goals now. “Our ultimate goal is to go to the Jack and the American Royal,” he told me, “We are using the SCBA as a chance to gain the experience we need to compete on a national scale. We also hope to finish in the top 25 in Vegas.” So, it’s off to Las Vegas where Jeff and Larry will be rolling the dice and trying to play their cards right! I told them, when they win be sure to tell the people that they are from South Carolina the home of the nation’s finest barbeque and the SCBA! Good Luck!! Garland is the Pit Master for the Big GQ BBQ team and an instructor with Carolina Outdoor Cooking, both located in Columbia. www.carolinaoutdoorcooking.com.

Join us on Facebook at South Carolina Barbeque Association and be sure to LIKE us there.

Trojan Cook-off Anderson, S.C.

Nov. 2-3

Pig on the Ridge Ridgeway, S.C.

Nov. 16-17

Facebook: South Carolina Barbeque Association Online: www.scBarbeque.com Email: LHigh1@sc.rr.com

St. Nicholas Winterfest Conway, S.C.

S.C. Tobacco Festival BBQ in Lake City, S.C. From left are Reserve Grand Champion Can’t Quit Smokin,’ 3rd place winner Hotlanta, Grand Champion Up in Smoke, and 2nd place winner Waylon Wickedly Good Que

Smoke on the Water in Columbia, S.C. From left are 3rd place winners Smokin Stacks, 1st place winners Backwood Bar-B-Que, and 2nd place winners Big GQ

BBQ & Family Festival in Mauldin, S.C.

1st Place

Nard’s Backyard BBQ

2nd Place

Fatboy’s BBQ

3rd Place

Swig-N-Pig

Winners from the Edgefield Heritage Festival in Edgefield, S.C. JT’s BBQ, 1st place; Jackleg BBQ, 2nd place; and BK BBQ, 3rd place

October 2012

The BBQ Times

NOVEMBER 16-17, 2012 City of Cummings Fairgrounds

Page 11

25sKe

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Page 12

The BBQ Times

October 2012

Deep Roots Festival • Milledgeville, Georgia • October 20, 2012 Grand Champion: DIXIE-QUE Whole Hog

1st Place DIXIE-QUE 2nd Place BUBBA GRILLS 3rd Place JURASSIC PORK

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Photos by Audrey Evans

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October 2012

The BBQ Times

Page 13

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Page 14

The BBQ Times

October 2012

Bubba Grills smokes Gordon with perfect ribs BY JIM SEWELL

Gordon, GA — Lonnie Smith, pitmaster of Bubba Grills, proved to be master of the perfect rib at the Fall Line Festival BBQ Contest. Not only did his team score a perfect 600 points in the Ribs preliminary round; he also claimed a perfect score in the Ribs Finals. Perfection times 2 equals a Grand Championship for Bubba Grills. Sauced Hogs Smoke Shack placed first in Loin, 4th in Ribs and 8th in Pork in the preliminary rounds to win the Reserve Grand Championship. In Pork Loin, Anarque, Holy Smokers and Sauced Hogs Smoke Shack were the three finalists. Anarque won the finals round and claim first place in the category.

Bubba Grills - Grand Champion

Sauced Hogs Smoke Shack - Reserve Champion

See GORDON page 22

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Page 15

The BBQ Times

September 28-29, 2012 • Grant Bar-B-Que Fest • Grant, Florida OVERALL: 1. Swamp Boys 11. Getta Grip BBQ 2. Smokin’ Blue Q 12. Confederate Smoke 3. Bub-Ba-Q 13. Blitzkrieg BBQ 4. Cedar Creek BBQ 14. Second Star BBQ 5. Unknown BBQ 15. Big Papa’s Country Kitchen 6. Kick the Tire, Light the Fire 16. Southern Style 7. Uncle Kenny’s BBQ 17. Swinos 8. Whiskey River Smokers 18. J&J BBQ 9. Git-R-Smoked 19. Two Crackers Cooking 10. Sweet Smoke Q 20. Tarheel Cookers CHICKEN: PORK: 1 Swamp Boys 1 Git-R-Smoked 2 Getta Grip BBQ 2 Two Crackers Cooking 3 Kick the Tire, Light the Fire 3 Unknown BBQ 4 Uncle Kenny’s BBQ 4 Bub-Ba-Q 5 Cedar Creek BBQ 5 Swamp Boys 6 Bub-Ba-Q 6 J&J BBQ 7 Smokin’ Blue Q 7 Confederate Smoke 8 Blitzkrieg BBQ 8 Sweet Smoke Q 9 Big Papa’s Country Kitchen 9 Good Buddies 10 Swinos 10 Second Star BBQ 1 2 3 4 5 6 7 8 9 10

RIBS: Unknown BBQ Big Papa’s Country Kitchen Kick the Tire, Light the Fire Divine Swine BBQ Team Bub-Ba-Q Smokin’ Blue Q Second Star BBQ Good Buddies Getta Grip BBQ KS_BBQTimes_1-8page4c_Final.pdf Swamp Boys

1 2 3 4 5 6 7 8 9 5/27/11 10

BRISKET: Cedar Creek BBQ Smokin’ Blue Q Sweet Smoke Q Good Buddies Southern Flatwoods BBQ Blitzkrieg BBQ Whiskey River Smokers Southern Style Uncle Kenny’s BBQ 11:43:36 Swinos AM

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Page 16

October 2012

The BBQ Times

40th Annual World’s Oldest Bar-B-Que Cooking Contest Grand Champion

MBN • Covington, Tennessee • October 6, 2012

PHOTOS BY JIMMY WAGNER

BOARS NIGHT OUT

WHOLE HOG 1st Place – Boars Night Out 2nd Place – Will-be-que 3rd Place – Smoke Masters 4th Place – Wild Boar Smokers SHOULDER 1st Place – Hoggystyle 2nd Place – Boars Night Out 3rd Place – Serial Grillers 4th Place – Performance Smokers RIBS 1st Place – Brown Chicken Brown Cow 2nd Place – Boars Night Out 3rd Place – Paradise Porkers 4th Place – Big Bubba’s Bar-b-q-n Crew

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October 2012

Page 17

The BBQ Times

�� “If it ain’t a papas little cooker, it’s just scrap metal.”

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Page 18

October 2012

The BBQ Times

Swine and Dandy Charity Cookoff Duluth, Georgia •October 12-13, 2012

Grand Champion: Foggy Bottom BBQ Reserve Champion: Uncle Chet’s BBQ

OVERALL: 1. Foggy Bottom BBQ 2. Uncle Chet’s BBQ 3. Lang BBQ Smokers 4. BareKnuckles BBQ 5. Que the Musick 6. Pit Bulls Up In Smoke 7. Smokin Suwanee Sweetmeat 8. Curly Tails 9. City Gone Country 10. Smokin Hoss 11. Midnight Burn 12. Tenacious Q 13. County Line Que 14. Stoked & Smoked BBQ 15. Bayou Barq 16. The Pig Lebowski 17. Hot For Teacher 18. Sue E. Pigg 19. Cabin Creek BBQ Co. 20. Socks’ Love Rub CHICKEN: 1. BareKnuckles BBQ 2. Que the Musick 3. The Pig Lebowski 4. Smokin Suwanee Sweetmeat 5. Bayou Barq 6. Lang BBQ Smokers 7. Smokin Hoss 8. Cabin Creek BBQ Co. 9. Uncle Chet’s BBQ 10. City Gone Country

678.2852 675.4286 675.4282 673.7142 672.5710 669.7136 667.4286 666.2854 665.7140 665.7140 665.1422 665.1420 664.5714 661.1422 653.7144 653.7140 653.7136 650.8564 645.7134 643.4278 177.7144 175.4286 173.1430 173.1430 171.4288 171.4286 171.4284 170.8570 169.7142 169.1428

RIBS: 1. Sue E. Pigg 2. Curly Tails 3. Lang BBQ Smokers 4. BareKnuckles BBQ 5. Smokin Suwanee Sweetmeat 6. Bayou Barq 7. Pit Bulls Up In Smoke 8. Midnight Burn 9. Meat Militia 10. Tenacious Q PORK: 1. Uncle Chet’s BBQ 2. Que the Musick 3. Pit Bulls Up In Smoke 4. Tenacious Q 5. Foggy Bottom BBQ 6. Socks’ Love Rub 7. Hot For Teacher 8. Midnight Burn 9. Snouts Honor BBQ Team 10. Meat Militia BRISKET: 1. County Line Que 2. City Gone Country 3. Pit Bulls Up In Smoke 4. Smokin Hoss 5. Foggy Bottom BBQ 6. Uncle Chet’s BBQ 7. Sue E. Pigg 8. Lang BBQ Smokers 9. BareKnuckles BBQ 10. Que the Musick

176.0000 175.4288 173.1428 171.4286 170.8572 170.8572 170.2856 169.7142 169.7142 169.7142 173.1430 173.1428 171.4286 171.4284 170.8570 169.7142 167.4284 167.4284 166.8570 164.5714 173.7142 170.8570 170.8568 170.2858 169.7144 168.5714 167.4284 166.2856 166.2856 165.7140

Eastern Carolina BBQ Throw Down Rocky Mount, North Carolina • October 12-13, 2012 Grand Champion Sauced! BBQ

OVERALL: 1. Sauced! BBQ 2. Wolf’sRevenge BBQ 3. The Smokehouse Mafia 4. The Smoke House Bandits! 5. Redneck Scientific 6. Tarheel Smokers 7. Screamin Nite Hog BBQ 8. Big On The Pig 9. EBs Bar-B-Que 10. Smoke This 11. Smokin’ Skullies 12. Armed & Hammered BBQ 13. Fired Up Smokers 14. Evel Que-Nievel 15. Beer Meets Grill 16. Flaming Pig 17. Fat Heads BBQ 18. Slap Shot BBQ 19. Carolina Q 20. Up in $moke BBQ CHICKEN: 1. The Smokehouse Mafia 2. Big On The Pig 3. Flaming Pig 4. Carolina Q 5. Sauced! BBQ 6. Fired Up Smokers 7. Evel Que-Nievel 8. Redneck Scientific 9. Fat Heads BBQ 10. Wolf’sRevenge BBQ

670.8576 670.2856 670.2850 658.2852 656.0000 651.9996 651.4282 650.8572 650.8570 650.8568 650.8562 646.2854 645.1432 642.2850 641.7136 639.9994 -639.9994 638.2856 636.5718 635.4284 170.8568 169.1428 168.5712 167.4286 165.7144 165.7144 165.1428 165.1428 165.1426 164.5714

RIBS: 1. The Smoke House Bandits! 2. Redneck Scientific 3. Wolf’sRevenge BBQ 4. The Smokehouse Mafia 5. Evel Que-Nievel 6. Slap Shot BBQ 7. Beer Meets Grill 8. Carolina Q 9. Sauced! BBQ 10. Smoke This PORK: 1. Sauced! BBQ 2. Tarheel Smokers 3. Wolf’sRevenge BBQ 4. EBs Bar-B-Que 5. Armed & Hammered BBQ 6. The Pork City Grillers 7. Big On The Pig 8. Fat Heads BBQ 9. The Smokehouse Mafia 10. Fired Up Smokers BRISKET: 1. OOPS 2. Tarheel Smokers 3. Sauced! BBQ 4. EBs Bar-B-Que 5. Armed & Hammered BBQ 6. Wolf’sRevenge BBQ 7. Smoke This 8. Screamin Nite Hog BBQ 9. Smokin’ Skullies 10. The Smokehouse Mafia

176.5716 176.0000 169.7144 169.7142 168.0000 166.8570 166.8570 164.0000 164.0000 162.2856 172.5716 172.5712 169.7142 168.5714 168.0000 167.4284 167.4284 167.4284 167.4284 166.8572 171.9998 169.7144 168.5716 168.5714 166.8570 166.2856 165.1428 165.1428 162.2856 162.2856

October 2012

Page 19

Sam’s Club National BBQ Tour National Championship • Bentonville, AR •October 12-13, 2012 The BBQ Times

Grand Champion: Lucky’s Q Reserve Champion: Grills Gone Wild Iowa

OVERALL: 1. Lucky’s Q 2. Grills Gone Wild Iowa 3. QUAU 4. Iowa’s Smokey D’s BBQ 5. Big T’z Q Cru 6. Trailhound Smokers BBQ 7. Pig Skin BBQ 8. TRUEBUD BBQ 9. Boondoggle BBQ 10. The Smoke Hunters 11. There’s No Place Like Sm 12. The Smoking Hills 13. two old men and a grill 14. Bub-Ba-Q 15. Que’n, Stew’n & Brew’n 16. Meat@Slim’s 17. Fire Dancer BBQ 18. Swiggin’ Pig 19. Wooley Bully BBQ Maﬁa 20. Buffalo’s BBQ 21. BREW ‘N’ BAR-B-QUE 22. Spruce Ridge Smokers 23. Pork Barrel BBQ 24. Finn’s Finest BBQ 25. Stubborn Bull BBQ 26. Who’s Smokin’ Now 27. R&R bbq

704.5716 701.7140 701.1430 698.2856 697.1424 696.0004 695.9998 695.4288 695.4286 694.8574 694.8572 693.7144 693.1424 692.5714 690.8574 689.1430 689.1428 685.7142 685.7138 685.1432 683.4284 682.8570 682.2860 682.2858 682.2856 682.2854 682.2854

28. Brew-B-Q 29. Sizzlin Bones BBQ 30. ZBQ 31. Swamp Boys 32. County Line Smokers 33. Smitty’s Real Pit BBQ 34. L J Smokin’ 35. Smokin’ Triggers 36. CAVEMANCUISINE 37. Smokin’ Butt Crew 38. warren co pork choppers 39. Pickin’ Porkers 40. SIN CITY SMOKERS

682.2854 681.1428 681.1426 679.4286 679.4286 679.4286 678.8570 678.8568 677.7140 677.1428 677.1422 675.9996 675.4284

CHICKEN: 1. TRUEBUD BBQ 2. The Smoking Hills 3. Que’n, Stew’n & Brew’n 4. Boondoggle BBQ 5. two old men and a grill 6. Lucky’s Q 7. County Line Smokers 8. There’s No Place Like Sm 9. Lo-N-Slo’ BBQ 10. The BBQ Guru 11. QUAU 12. Bub-Ba-Q 13. Smokin’ Butt Crew 14. Trailhound Smokers BBQ 15. ITS 5 O’CLOCK SOMEWHERE 16. Brew-B-Q 17. Swamp Boys 18. Big T’z Q Cru 19. The Smoke Hunters

180.0000 178.8572 177.7144 177.7144 177.7142 176.5716 176.5716 176.5714 176.5714 176.0000 176.0000 176.0000 175.4286 175.4286 175.4286 175.4286 174.8572 174.2856 173.7144

The Real Squeal: Lyons Barbeque & Music Festival Lyons, Georgia • October 12-13, 2012 Grand Champion Killer B’s BBQ Reserve Champion Old Plantation BBQ

OVERALL: 1. Killer B’s BBQ 2. Old Plantation BBQ 3. The Grillerteers 4. Holy Smokes 5. AnarQue 6. U Rub Me Raw 7. Chatham Artillery BBQ 8. Doghouse BBQ 9. JohnnyMitchell’sSmokehou 10. Party Fowl BBQ 11. Waylon’s Wickedly Good Q 12. Munchee’s Smokehouse 13. Smokin Swine BBQ Crew 14. Hoggin’ the Sauce BBQ 15. BS-N-Jess 16. Kinchafoonee Cookers 17. E.T.’s BBQ 18. Smokin’ Rascals 19. Naw-Da-Bone 20. Tuesday Night Associatio CHICKEN: 1. U Rub Me Raw 2. Waylon’s Wickedly Good Q 3. The Grillerteers 4. Chatham Artillery BBQ 5. Holy Smokes 6. Killer B’s BBQ 7. Kinchafoonee Cookers 8. Munchee’s Smokehouse

687.4284 673.7144 672.0000 665.7138 665.1426 663.4282 663.4280 658.8568 657.1428 654.2858 654.2850 649.1424 644.5708 642.2852 641.7136 639.9996 638.8574 638.2858 630.8568 626.8570 174.2856 174.2856 171.4286 170.2854 169.7140 169.1428 168.5714 168.5714

9. Big J and the Butts 10. Old Plantation BBQ RIBS: 1. Old Plantation BBQ 2. JohnnyMitchell’sSmokehou 3. Holy Smokes 4. AnarQue 5. Hoggin’ the Sauce BBQ 6. The Grillerteers 7. Killer B’s BBQ 8. Party Fowl BBQ 9. Smokin Swine BBQ Crew 10. Munchee’s Smokehouse PORK:

167.4288 166.8572

169.1430 168.5714 168.0000 167.4286 166.8570 166.2858 166.2856 164.0002 162.8572 162.8570

1. The Grillerteers 2. BS-N-Jess 3. Killer B’s BBQ 4. JohnnyMitchell’sSmokehou 5. Party Fowl BBQ 6. Old Plantation BBQ 7. Doghouse BBQ 8. E.T.’s BBQ 9. Munchee’s Smokehouse 10. Chatham Artillery BBQ

173.1428 172.5714 172.0000 169.1430 168.5714 166.8570 166.8570 165.7144 165.1428 165.1428

BRISKET: 1. Killer B’s BBQ 2. AnarQue 3. Old Plantation BBQ 4. U Rub Me Raw 5. Naw-Da-Bone 6. Holy Smokes 7. Doghouse BBQ 8. Chatham Artillery BBQ 9. Waylon’s Wickedly Good Q 10. The Grillerteers

180.0000 174.2858 170.8572 170.8570 167.4286 167.4284 165.1428 165.1428 162.8568 161.1428

20. Grills Gone Wild Iowa

173.7142

RIBS: 1. Big T’z Q Cru 2. Grills Gone Wild Iowa 3. The Smoke Hunters 4. Wooley Bully BBQ Maﬁa 5. Finn’s Finest BBQ 6. ITS 5 O’CLOCK SOMEWHERE 7. Boondoggle BBQ 8. BREW ‘N’ BAR-B-QUE 9. R&R bbq 10. Who’s Smokin’ Now 11. TRUEBUD BBQ 12. QUAU 13. Pig Skin BBQ 14. Good Buddies BBQ 15. Piggy D’s BBQ 16. Iowa’s Smokey D’s BBQ 17. Lucky’s Q 18. Stubborn Bull BBQ 19. Meat@Slim’s 20. 2 Lil’ Macs BBQ

180.0000 180.0000 176.5716 176.5714 176.0002 175.4288 175.4288 175.4288 174.8574 174.8572 173.7144 173.7144 173.7142 173.1430 173.1430 173.1430 173.1428 172.5718 172.5718 172.5714

PORK: 1. Sizzlin Bones BBQ 2. Fire Dancer BBQ 3. Buffalo’s BBQ 4. Pig Skin BBQ 5. Grills Gone Wild Iowa 6. Swiggin’ Pig 7. Lucky’s Q 8. Finn’s Finest BBQ 9. Iowa’s Smokey D’s BBQ

179.4286 178.8572 178.2858 177.1428 177.1428 176.0000 176.0000 175.4286 175.4284

10. Smokin’ Triggers 11. Bub-Ba-Q 12. two old men and a grill 13. Spruce Ridge Smokers 14. QUAU 15. CAVEMANCUISINE 16. Route 66 Catering Crew 17. Pickin’ Porkers 18. The Smoke Hunters 19. Trailhound Smokers BBQ 20. TRUEBUD BBQ

174.2858 174.2856 174.2856 174.2856 174.2856 173.7142 173.7142 173.1430 173.1428 172.5714 172.0002

BRISKET: 1. There’s No Place Like Sm 2. Lucky’s Q 3. Iowa’s Smokey D’s BBQ 4. warren co pork choppers 5. QUAU 6. Trailhound Smokers BBQ 7. Que’n, Stew’n & Brew’n 8. ZBQ 9. Smokin’ Butt Crew 10. The Smoking Hills 11. Meat@Slim’s 12. Smitty’s Real Pit BBQ 13. Bub-Ba-Q 14. BREW ‘N’ BAR-B-QUE 15. Swamp Boys 16. Smokin’ Triggers 17. two old men and a grill 18. Big T’z Q Cru 19. Pig Skin BBQ 20. County Line Smokers

179.4286 178.8572 178.8572 177.7142 177.1430 176.0002 176.0002 176.0000 175.4284 174.2858 174.2856 173.7142 173.1430 173.1430 173.1430 173.1430 173.1428 173.1428 173.1428 173.1426

Liberty Tree BBQ Festival Dalton, Georgia • October 20-21, 2012

Grand Champion Que’n Stew’in & Brewin Reserve Champion Old Plantation BBQ OVERALL: 1. Que’n Stew’n & Brew’n 2. Old Plantation BBQ 3. Blue Sky BBQ 4. Moyers Comp. BBQ Team 5. Lang BBQ Smokers 6. TNT 7. Git-R-Smoked 8. Diggin Que 9. Why You Grillin’ Me Dawg 663.9996 10. Jacks Old South 11. South Pork 12. Hoggy Bottom Boys 13. E.M.Azing BBQ 14. 2 Men and a Pig 15. Bub-Ba-Q 16. Que on the Hooch 17. BBQ Island 18. Major Q 19. Pit Bulls up in Smoke 20. Tenacious Q

662.8564 661.7136 659.9992 657.1424 656.5706 654.8566 654.2856 652.5708 650.2856 650.2852 647.9996

CHICKEN: 1. Lang BBQ Smokers 2. TNT 3. Diggin Que 4. Choo Choo Train BBQ 5. 2 Men and a Pig 6. Git-R-Smoked 7. Blue Sky BBQ 8. Bub-Ba-Q

174.2856 172.5714 171.9998 170.8572 170.8570 170.8568 170.2858 169.7140

688.5712 687.9998 681.7144 681.1426 677.1428 677.1422 669.7138 669.1426

9. Moyers Comp. BBQ Team 10. South Pork RIBS: 1. Lang BBQ Smokers 2. Old Plantation BBQ 3. Why You Grillin’ Me Dawg 4. Que’n Stew’n & Brew’n 5. Moyers Comp. BBQ Team 6. TNT 7. Tenacious Q 8. Git-R-Smoked 9. Hoggy Bottom Boys 10. Diggin Que

168.5714 168.5712

175.4286 174.2858 174.2856 170.2858 169.7142 169.7140 169.1428 166.8570 166.2856 165.1428

PORK: 1. Jacks Old South 2. Major Q 3. South Pork 4. Tenacious Q 5. Que’n Stew’n & Brew’n 6. Diggin Que 7. Blue Sky BBQ 8. Hoggy Bottom Boys 9. Old Plantation BBQ 10. Git-R-Smoked

175.4286 173.7142 173.1428 172.0000 171.9998 170.2858 170.2856 169.7140 168.5714 166.8572

BRISKET: 1. Que’n Stew’n & Brew’n 2. Moyers Comp. BBQ Team 3. Old Plantation BBQ 4. Blue Sky BBQ 5. TNT 6. Que on the Hooch 7. Hoggy Bottom Boys 8. E.M.Azing BBQ 9. Bub-Ba-Q 10. BBQ Island

178.8572 178.8572 177.7142 176.5716 176.0000 175.4288 170.8570 170.2858 167.4284 167.4284

Page 20

October 2012

The BBQ Times

Tennille BBQ Blast• Tennille, Georgia • October 20, 2012 Georgia BBQ Association • Continued from Page 1

Reserve Grand Champions Backyard Porkers By Jim Sewell Tennille BBQ Blast Tennille, GA – It was a clean sweep for Sauced Hogs Smoke Shack at the Tennille BBQ Blast as they captured first place in all three GBA categories — Loin, Pork & Ribs. The first place finish in all three categories insured the team would also take home the Grand Championship trophy. Under GBA rules, the same team cannot win both Grand & Reserve Grand awards, so the Reserve Grand award is pass down to the team with the next highest cumulative score in the prelimnary rounds. Backyard Porkers finished 3rd in Loin, 4th in Pork and 9th in Ribs to claim the Reserve Grand Championship.

1 2 3 4 5 6 7 8 9 10

595.1 587.1 567.3 582.9 580.5 579.6 579 573.4 573.3 572.7

1 2 3 4 5 6 7 8 9 10

599.4 590.5 585.6 587.5 583.7 580.9 580.6 579.7 578.6 574.1

RIBS

Sauced Hogs Smoke Shack ETs BBQ Anar-Que Ivey Rack & Q Jethro’s Cooking Crew Engine 2 BBQ Holy Smokes Old Henry BBQ Back Yard Porkers Crossroads Grilling

PULLED PORK

Sauced Hogs Smoke Shack Holy Smokes Front Porch Gang Back Yard Porkers Snoot & Toot BBQ Jethro’s Cooking Crew Ivey Rack & Q Smokin Grill BBQ Crossroads Grilling Old Henry BBQ

1 2 3 4 5 6 7 8 9 10

1 2 3 4 5 6 7 8 9 10 11 12 13

PORK LOIN

596.1 595.4 567.9 593.4 584.9 581.3 576.3 575.7 572.7 569.1

Sauced Hogs Smoke Shack Smokin Grill BBQ Back Yard Porkers Anar-Que Holy Smokes Front Porch Gang Crossroads Grilling Snoot & Toot BBQ Engine 2 BBQ Ivey Rack & Q

RESERVE SCORES: Sauced Hogs Smoke Shack Back Yard Porkers Holy Smokes Anar-Que Smokin Grill BBQ Ivey Rack & Q Front Porch Gang Crossroads Grilling Jethro’s Cooking Crew Engine 2 BBQ Old Henry BBQ Snoot & Toot BBQ ETs BBQ

October 2012

Future Legends of BBQ

Tuxedo, North Carolina• October 10, 2012 Grand Champion: Colham Ferry Q School Reserve Champion: Hogs & Kisses OVERALL: 1. Colham Ferry Q School - 345.1432 2. Hogs & Kisses - 339.4284 3. H’ville Middle School - 338.2858 4. Highlander Hillbillies - 337.1432 5. Born in the Que SA - 337.1430 6. Groovy Grillers - 336.0000 7. He-Man Woman Hater’s Clu - 335.4284 8. Barbecue Aces - 334.2858 9. Caddyrack BBQ Shack - 334.2858 10. The Barbie-Q-T’s - 330.2858 11. TAW BBQ - 330.2858 12. Bad Boyz BBQ - 330.2854 13. The Spice Girls - 327.4286 14. Pig-O-Ween - 325.7140 15. Charlotte’s Web - 324.5714 16. White Squirrel BBQ - 324.0000 17. Hometown BBQ - 323.4284 18. Team Frankenswine - 319.9998 19. Kiss My Ribs - 318.2854 20. Swine Bandits - 312.5716

RIBS: 1. Colham Ferry Q School - 176.0002 2. Barbecue Aces - 174.8574 3. The Spice Girls - 171.4286 4. The Barbie-Q-T’s - 169.7144 5. Hogs & Kisses - 169.7142 6. Bad Boyz BBQ - 169.1428 7. Team Frankenswine - 168.5714 8. He-Man Woman Hater’s Clu - 167.9998 9. Groovy Grillers - 165.7144 10. Born in the Que SA - 165.7144 COMPETITOR’S CHOICE 1 Highlander Hillbillies 176.5716 2 H’ville Middle School 176.0002 3 Pig-O-Ween 175.4286 4 Foxworth’s Meat Pirates 171.9998 5 Born in the Que SA” 171.4286 6 Groovy Grillers 170.2856 7 Hogs & Kisses 169.7142 8 Colham Ferry Q School 169.143 9 TAW BBQ 169.143 10 Caddyrack BBQ Shack 169.1428

Page 21

The BBQ Times

Wahabi 2nd Annual BBQ Cookoff Jackson, Mississippi • October 12, 2012

OVERALL: 1. Tee Wayne’s Smoked Lips - 677.7142 2. Cuz’s Custom Cooking - 661.1426 3. Big Bear Shooting Smoke - 661.1426 4. High On The Hog - 655.9996 5. Big Whit & The Boys - 655.4280 6. Smoke Dawg Bbq - 654.2854 7. The Blue Bloods - 650.2846 8. Judge’s Q - 647.9994 9. Give It To God - 645.7134 10. Butt Burners - 639.4278 11. Sweet Dreams Bbq - 634.8562 12. Beasty Beef Bbq - 632.5712 13. Tractor Shed Bbq - 625.7140 14. Bumblee’s Bbq - 615.9996 15. Po Boars - 613.1430 16. Blues Barley & Bbq - 612.0004 17. Magniﬁcent Redeyed Smok - 606.2848 18. Swinging Pigs - 541.1422 CHICKEN: 1. Cuz’s Custom Cooking - 174.2858 2. Tractor Shed Bbq - 170.2856 3. High On The Hog - 167.9998 4. Tee Wayne’s Smoked Lips - 167.9998 5. Bumblee’s Bbq - 166.8570 6. Butt Burners - 165.1426 7. Big Whit & The Boys - 164.0000 8. Smoke Dawg Bbq - 162.2856 9. Sweet Dreams Bbq - 162.2854 10. Give It To God - 161.7142 RIBS: 1. Smoke Dawg Bbq - 172.5716

2. Tee Wayne’s Smoked Lips - 167.4286 3. Big Bear Shooting Smoke - 166.8570 4. The Blue Bloods - 163.9998 5. Big Whit & The Boys - 163.9998 6. Give It To God - 161.1428 7. Cuz’s Custom Cooking - 160.5714 8. Magniﬁcent Redeyed Smok - 159.4286 9. Judge’s Q - 159.4284 10. Butt Burners - 158.2854 PORK: 1. Tee Wayne’s Smoked Lips - 169.7142 2. Judge’s Q - 167.4284 3. Big Bear Shooting Smoke - 166.2858 4. Cuz’s Custom Cooking - 165.7140 5. Sweet Dreams Bbq - 165.1428 6. Blues Barley & Bbq - 162.8570 7. Bumblee’s Bbq - 162.8570 8. Big Whit & The Boys - 161.7140 9. Butt Burners - 161.1428 10. High On The Hog - 161.1428 BRISKET: 1. Tee Wayne’s Smoked Lips - 172.5716 2. High On The Hog - 171.9998 3. Big Bear Shooting Smoke - 167.9998 4. The Blue Bloods - 167.4284 5. Big Whit & The Boys - 165.7142 6. Give It To God - 165.7138 7. Beasty Beef Bbq - 161.7144 8. Cuz’s Custom Cooking - 160.5714 9. Judge’s Q - 159.9998 10. Blues Barley & Bbq - 159.4286

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Page 22

October 2012

The BBQ Times

Gordon, Georgia • GBA • October 5-6, 2012 Grand Champion: Bubba Grills Reserve Champion: Sauced Hogs Smoke Shack

Continued from Page 14

Sauced Hogs Smoke Shack took second with Holy Smokers in third. Bubba Grills took fourth place with SmokinWilly Squealers in fifth. Anarque, Smokin AJs and SmokinWilly Squealers were the three finalists in Pulled Pork. Only 0.6 of a point separated first from third place in the finals. Anarque, once again, claimed the top score with SmokinWilly Squealers as runner up. Smoking AJ’s finished third. Party Porkers and Holy Smokers rounded out the top five. Bubba Grills perfect preliminary score secured a spot in the Ribs Finals along with Five O’Clock Somewhere and Ivey Rack and Que. Bubba Grills again scored a perfect 600 in finals to take first place. Ivey Rack and Que and Five O’Clock Somewhere finished second and third respectively. Fourth went to Sauced Hogs Smoke Shack with fifth place going to Smokin AJs.

1 2 3 4 5 6 7 8 9 10 11 12

595.8 * 594.5 * 588.2 * 588.2 584.9 583.7 583.3 577.9 577.3 575.9 564.5 562.3

1 2 3 4 5 6 7 8 9 10 11 12

598.8 * 598.5 * 598.2 * 589.2 582.9 580.2 579.6 579.6 578.3 571.3 569.8 566.3

1 2 3 4 5 6

PORK LOIN Anarque Sauced Hog Smoke Shack Holy Smokers Bubba Grills Smokin Willie Squealers Party Porkers Five O’Clock Somewhere Loose Bones Beaver Creek Cookers Smokin AJ’s Old Henrys BBQ Ivey Rack and Que * score from ﬁnal round

PULLED PORK Anarque Smokin Willie Squealers Smokin AJ’s Party Porkers Holy Smokers Five O’Clock Somewhere Bubba Grills Sauced Hog Smoke Shack Loose Bones Old Henrys BBQ Ivey Rack and Que Beaver Creek Cookers * score from ﬁnal round RIBS 600 * Bubba Grills 593.6 * Ivey Rack and Que 591.9 * Five O’Clock Somewhere 593.6 Sauced Hog Smoke Shack 592.5 Smokin AJ’s 587.1 Smokin Willie Squealers

7 8 9 10 11 12

586.9 574.7 571.6 569 563.4 559.3

1 2 3 4 5 6 7 8 9 10 11 12

Overall Standings Preliminaries Sauced Hog Smoke Shack Smokin Willie Squealers Bubba Grills Smokin AJ’s Five O’Clock Somewhere Party Porkers Loose Bones Holy Smokers Anarque Ivey Rack and Que Beaver Creek Cookers Old Henrys BBQ

Loose Bones Party Porkers Old Henrys BBQ Beaver Creek Cookers Holy Smokers Anarque * score from ﬁnal round

Tips on Winning from Carl Continued from Page 22

EVANS

Continued from Page 22 tertained at these cookoffs. Damon Wooley gives Foy the devil for not playing ball sports. Julie loves this because she wants him too. All he cares about is four wheelers, cars, trucks, and well, anything with a steering wheel. I don’t blame him, that is the way I have always been. I got into BBQing so I could buy trucks and parts to build ﬁre trucks and equipment that we couldn’t afford. So, I guess

I have been building junk for a long time. ••• For those of you fortunate enough to go to the Jack or the World BBQ Championship in Las Vegas, I bid you the best of luck!! If I can get things to settle down here, I might head out to Vegas the middle of the week. Until next month, “Keep Rubbing Those Butts”!

is considered to be fresh and either all-natural or organic, and in most cases will taste better than pre-packaged meat found in many grocery stores. Consult with local butcher’s and farmers in your area or region who can provide you with fresh meat, or order high-quality meat. Visit Butcher stores or supermarkets who specialize in all-natural or organic products to purchase your meat for the barbecue. This has worked really well for me. 6th. Develop a unique ﬂavor for your barbecue. Barbecue cook-offs often judge cook teams on their ability to produce a new, unique barbecue ﬂavor.Try combinations of different sauces, spices, and cooking

Photo by Audrey Evans

methods to develop unique flavors. For example use either cherry wood or hickory wood in your smoker, experiment using both types of wood to determine which produces the better flavor. For my pork I perfer Pecan and Peach. For Chicken I have great success using apple. Brisket, I prefer a mix of Pecan, Hickory and Cherry. 7th. Develop a finishing sauce or glaze that has great texture. Most judges prefer barbecue in which the sauce does not retain a watery or runny consistency. Create a glaze that sticks to the meat without dripping or add small amounts of honey, or maple syrup, to enhance the flavor. 8th. Display your barbecue in an appetizing and appealing

manner. Judges will score your entry according to how appetizing it appears. Wipe off sauce spills from the edges and sides of the turn in box.If you place toothpicks in your meat, use neutral, wood colors instead of colored toothpicks. The dye on colored toothpicks will transfer onto the meat when the toothpick is pulled out. 9th. Keep your meat warm or hot. Warm or hot barbecue will taste much better to the judges and give the impression that it is fresh; whereas cold meat may give the impression that the meat is less fresh. Establish a timeline so your meat comes out of the smoker shortly before going to the judges. This is very important and so crucial to winning a barbecue

contest. 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: Always Maintain professionalism at the barbecue cook-off and stay focused. Stay safe, Have fun and Happy Cue’ing!! Smokinwilly!

October 2012

Page 23

The BBQ Times

The Jack Daniel’s is in its 24th year!

Darryl Mast

bbqsuperstars.com This year BBQSuperStars is going to shoot the event but LuLu’s BBQ is going to do Live Results on Site. It will be the ﬁrst time you could listen in as the results

are broadcast live! The Jack Daniel’s is the goal of every Competition Team every year. Just making it there is and honor but to place in a category is the high light. Not many people can place in the Top 10 because it is The Best in the World going head to head. Its a non sanctioned event. The go by KCBS rules but The Jack Daniel’s is its own contest. It is its own magic. What is magic about The Jack? The Jack Daniel’s itself. The Jack Daniel’s story of a man who decided to start making Jack Daniel’s Whiskey came up with a process that is now The only Charcoal Filtered Whiskey made of its cali-

ber. Jack Daniel’s takes a multi-year process of distilling and aging in Oak Barrels. The Oak Barrels are chopped up by The Largest Wood Processing plant in the world and offered to use to cook BBQ. Western Wood Premium Products Website <http://www.woodinc.com/> is the largest producer of BBQ Wood Burning Products on the World. Jack Daniel Barrels are a coveted item! The Lids are signed by The Best BBQ Teams in the World! Its a magic place and its just off The Main Square off a town called Lynchburg Tennessee, Its an old town way out in the middle of no where buts its the center of

The BBQ World. BBQ is taking over the world. Pillsbury has a croissant that has BBQ already added. Cook and the BBQ is ready to go. Sounds good to me. It probably isn’t Myron Mixon BBQ but it probably pretty good. If you didn’t make The Jack go to The Jack. Why would you want to compete on The Jack Weekend. Man from 5 pm to 7pm on Saturday its the one place to be in the world at the Coral down in The Hollow! The Tour of the Plant. The dinner up on the Hill. The Foreign Teams, The Back Yard Teams, The Categories announced, The Fat Lady Singing, The Hell

November Sweet Treats from the GBA by Harry Faircloth

APPLE FRITTERS 3 cups all purpose ﬂour 3 tablespoons granulated sugar 2 1⁄2 teaspoons baking powder 1 cup milk 1 egg 1 cup vegetable oil 4 to 5 apples, peeled, cored, and cut in 1⁄4 inch round slices 1 cup confectioners’ sugar In a large bowl, combine ﬂour, sugar, baking powder, milk and egg: mix well. In a large skillet, heat oil over medium heat until hot but not smoking. Dip apple slices into batter, one at a time, then place in oil. Cook 1 to 2 minutes per side, until golden on both sides. Drain on a paper towel-lined platter. Put confectioners’ sugar in a shallow dish. Carefully dip hot fritters in sugar, coating completely. Serve immediately. This treat comes from Master Chef, A K Saville and he says it is hard to

stop eating them while they are warm.

ELLEN’S COCONUT CAKE 1 box yellow cake mix 1 5oz can cream of coconut 1 8oz cream cheese 1 cup 10X powdered sugar 1 small pkg instant vanilla pudding 1 cup milk 1⁄2 teaspoon vanilla 1 cup shredded coconut 1 8oz pkg extra creamy cool whip Bake cake by box directions; when done poke holes with a fork all over cake. Pour can of cream of coconut over cake. Let cool and set up. Beat softened cream cheese and sugar, add pudding slowly, add milk and vanilla to mixture. Stir in coconut. Spread over cake. Top with cool whip and sprinkle on coconut This comes from Mr Dan Serles and he says his sister, Ellen Ratliff of Americus Ga, is the mastermind of it. I can attest

to the delicious ﬂavor of this one. Mr Dan brought this cake to a competition and it was consumed in short order.

GERMAN CHOCLATE PECAN PIE BARS 3 cups pecan halves and pieces 1 3⁄4 cups all-purpose flour 3⁄4 cup powered sugar 3/4 cup cold butter cubes 1⁄4 cup unsweetened cocoa 1 1⁄2 cups semisweet chocolate morsels 3⁄4 cup firmly packed brown sugar 3⁄4 cup light brown corn syrup 1⁄4 cup butter, melted 3 large hen eggs, lightly beaten 1 cup sweetened flaked coconut. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fragrant, stirring halfway through. Line bottom and sides of a 13 X 9-inch pan with

heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease foil. Pulse ﬂour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3⁄4 inch up the side of the pan Bake crust at 350 degrees for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes). Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared pie crust. Bake at 350 degrees for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board: cut into bars. This treat comes to us from Mr. Jeff Schramm down in Richland Ga. and he says they are delicious.

Yeah! I don’t know Jack. Its something you’ll never forget and I never want to miss it again. God Bless Jack Daniel’s, God Bless Old No. 7, God Bless all the people who put it on. If your a worker who helps put the contest on let me say one thing! When your walking the steps to organize the contest it may seem like no one knows how hard you work. What it means to The BBQ World, What it means to Brown Forman, it may seem like its no big deal. Listen to this, everyone who has ever put a 10X10 up in the past year. Every contest organized, Every BBQ Cooked and turned it was for one purpose, do

get that magic draw at The Jack. Thousands of Teams are hoping they will make The Jack. We all Love The Jack Daniel’s Distillery for giving us hope of a Real World Championship. The Jack Daniel’s World Invitational BBQ Championship is exactly that. If Brown Forman was to pull the plug thousands of people would be affected. Its just A Hollow, but its one Hollow that has changed The World. It changed mine. It will change millions more!

BY JIM SEWELL

Pig, Rufus Smokehouse BBQ, Old Henry’s BBQ, Onsite Ribs, Smokn’ 42 and Natural Born Smokers. Friday Night ancillary winners were: Sauce – Smokn’Q and Onsite Ribs, Stew – Smokin Willy Squealers, Wild Game – Onsite Ribs, Dessert – Rufus Smokehouse, and Bloody Mary – Onsite Ribs. Saturday morning cookers poured smoke into the mist coming off of the mountains. Bright sun and mild temperatures burned the mist off early as everyone had a great time cooking to win one of the unique locally made pig trophies. Four teams double ﬁnaled: The Pampered Pig (Loin and Pulled Pork), Jethro’s Cooking Crew (Loin and Ribs), Bubba Grills (Loin and Ribs) Smokin’Willy Squealers (Ribs and Pulled Pork). Jethro’s Cooking Crew won the Hog Jam Grand Championship with their Ribs. After years of supporting the GBA as a cook and past President, it was Pitmaster Jeff Schram’s ﬁrst GBA Grand Championship. A strong cook by Smokin’Willy Squealers brought the Reserve Champion trophy to Carl and Mary Williams.

Jethro’s Cooking Crew Takes Grand at The Hog Jam!

Blairsville, GA, The Lodge at Copperhead – (by Greg Hoyt) The North Georgia Mountains were smoky the weekend of October 12-13. The Hog Jam at The Lodge at Copperhead just outside of Blairsville, GA was the northern most GBA Contest to date – barely 14 miles from the Georgia-North Carolina State line. The owners, staff and friends of The Lodge at Copperhead rolled out the red carpet Friday night starting with heavy Hors d’oeuvres an open bar and a rock’n band on the back porch at the Lodge. The food was fabulous; the drinks were great, the music was wonderful. Everything our hosts planned for Friday night set the perfect atmosphere for fellowship that is always part of a great GBA Weekend. Anthony, Michelle, Jerry and Paula all worked tirelessly to be sure that everything ran smoothly through the awards on Saturday. Pitmaster Jeff Schram and Jethro’s Cooking Crew arrived late Friday evening. Once they got set up, they set the pace for a ﬁeld of GBA Teams that included Smok’n Willy Squealers, Bubba Grills, The Pampered

Page 24

October 2012

The BBQ Times

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Grand Champion: Hickory Prime Reserve Champion: Chubby’s BBQ & Catering OVERALL: 1. Hickory Prime 2. Chubby’s BBQ & Catering 3. I Want Mo’ Que 4. Rocky’s Money Pit BBQ 5. 2 Worthless Nuts 6. The Hogfather, NC 7. Big Mo BBQ 8. Bite Me BBQ 9. Red, White & Que 10. Bad Mother Smokers 11. Butt Burners 12. Bubba and Sons 13. Crow Creek BBQ 14. Hey Good Buddy BBQ 15. Tex-a-Lina Cookers 16. 521 BBQ 17. Buck Wild BBQ 18. The BBQ Doctor 19. Butts R Us 20. Just Good Inc. CHICKEN: 1. I Want Mo’ Que 2. The Hogfather, NC 3. Red, White & Que 4. Crow Creek BBQ 5. Bite Me BBQ 6. Rocky’s Money Pit BBQ 7. Buck Wild BBQ 8. Chubby’s BBQ & Catering 9. Tex-a-Lina Cookers 10. Hey Good Buddy BBQ

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pio You can the things he - fifth place fin, at most ofn he gets to talk ws in chicken but whe he really kno n ish rth place fou th ing BBQ, It’s not very ofte per- ribs, eigh k his stuff. k-team has a por y place that a coo in any categor re and and second sco on fect of e brisket. e it to Dam but leav it twice. One the placrest was do at For he can of the March 24, shut out which was on nd ChamFestival. Fire Ant ty nine teams - Granship by pio Q Ma With thir Bul�� a ly BB�� y less than oley awa �� Wo k , �� wal site whe �n nt �� ket, aged to fia man d place in bris , poi e r y t h i n g with a thirplace in chickena e v said and seventh e in ribs, and in was e. tenth plac “perfect” score e don o m i n g C 200-point ing him first placmThird and Pork mak the Grand Cha - in rth conin pork and event. This 200es Fouc u t i v e l y pion of the Pork mak to s e e Bud�� re in wer team ��t �� point scoonly coo�k�� and meisters two mea him the�� l in�� goa �� reach that

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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 in the As Satur first place pork -off with a 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 by the in the categ Tann er, 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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�� 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 and Grand Chame 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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