September 2014

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

WWW.BQTIMES.COM

Volume 5 • Number 11

Inside this Edition 24 Pages

............

AUDREY EVANS................................4 DANA HILLIS....................................4 JEFF PETKEVICIUS............................5 HOBBS, NM - FBA...........................6 BACKYARD BBQ STUDS...................8 FAMOUS DAVE.................................9 AL CHYMIA- MBN............................10 HAMBONE JAM - GBA....................12 FIRE & FEAST -MBN .......................14 SCBA.............................................16 FBA FUNCOOK...............................18 ATHENS, GA - KCBS.......................19 FBA & GBA TOY..............................20 GREAT AMERICAN BLUES...............21 CLASSIFIEDS...................................22 SUBSCRIBE TO US!.........................23

SEPTEMBER 2014

Backwoods Bar-B-Que has top finish in Clover, SC

By Mike Horne South Carolina Barbecue Association

Could there have been a better way to spend a late Summer Saturday than at the Clover SC BBQ and Bluegrass Festival? OK, so there were a couple of football games on but they didn’t have the great barbeque offered by 16 of the top competition BBQ teams anywhere. The teams competed in three category’s including butts, ribs, and brisket making

the judges work to select winners a tough job but someone has to do it!!!

Gene Culberson, Pitmaster of Backwoods Bar-B-Que out of Trenton, South Carolina had a great showing finishing with a first place in the butts and ribs category. Chris Fulmer, Pitmaster of Ultimate Tailgaters BBQ out of Aiken, South Carolina took home first place in the brisket category.

See Page 16 for more.

Pitmaster Gene Culberson, Backwoods Bar-B-Que

B & T BBQ Wins Great American Blues Festival

Official Publication of:

Pitmaster Chris Fulmer & wife, Kathy Ultimate Tailgaters BBQ

For More Great Photos and Event Coverage from the Panama City Beach Great American Blues & BBQ Festival check out Page 21.

Bill and Theresa Tanner Grand Champion

Address Service Requested

Postal Permit

POSTAGE PAID Valdosta, GA

PAGE 2

THE BBQ TIMES

SEPTEMBER 2014

Sam’s Club National BBQ Tour • Southaven, MS • September 6, 2014 Trailing closely behind, Brad Kay and Corree Shurman with Lang BBQ Smokers takes home the Reserve Grand Championship. In addition to bragging rights, the teams pocketed $5,000 and $3,500, respectively.

Additional congratulations to the all of the teams who will advance to the National Championship event in Bentonville, Ark. on Sept. 27.

OVERALL: 1. Pig Whisperers 701.7144 11. Fat, Drunk & Stupid 682.2168 2. Lang BBQ Smokers 693.6112 12. Moonswiners 681.0628 3. Barry & Erica 688.4916 13. Uncle Kenny’s BBQ 681.0400 4. Swiggin Pig 687.9428 14. Rocky Top Barbeque 680.4796 5. There’s No Place Like Smoke 687.8740 15. Southern Smoked Swine 679.8856 6. Bootyque 686.8000 16. Wink’s Barbeque 679.3028 7. Smoke Me Silly 686.7540 17. Killer B’s BBQ 679.3024 8. Cajun Blaze 686.1944 18. Hot Wachula’s 678.2284 9. Que’n Stew’n & Brew’n 685.0740 19. Tenacious Q 678.2172 10. All Racked Up BBQ 684.4456 20. Rob-a-que 678.1596

KCBS

Mississppi was smokin’ hot as the Sam’s Club National BBQ Tour rolled into Southaven this past weekend. Besting a packed field of competitors, Pig Whisperers (Chris and Denise Goodwin) showed true mastery of the art of low and slow, and claimed the Grand Championship with an overall score of 701.7144.

CHICKEN: 1. There’s No Place Like Smoke180.0000 2. Pig Whisperers 177.7144 3. Wink’s Barbeque 177.7144 4. Barry & Erica 176.5716 5. All Racked Up BBQ 176.5600 6. Fire Dancer BBQ 176.5600 7. Rocky Top Barbeque 174.2856 8. Lang BBQ Smokers 174.2628 9. Moonswiners 173.7028 10.Smoke Me Silly 173.7028

PORK RIBS: 1. Que’n Stew’n & Brew’n 2. Rob-a-que 3. Pig Whisperers 4. Fat, Drunk & Stupid 5. Sauced! BBQ Team 6. Smoke Me Silly 7. Cajun Blaze 8. Barry & Erica 9. All Racked Up BBQ 10.Swiggin Pig

177.7372 176.5600 176.0000 175.4400 175.4400 175.4056 174.2628 173.7028 173.1200 171.4172

Pig Whisperers PORK: 1. Bootyque 2. Killer B’s BBQ 3. Moonswiners 4. Southern Smoked Swine 5. Lang BBQ Smokers 6. Wooley Bully BBQ Mafia 7. Swamp Boys 8. The Looney Pit 9. Swiggin Pig 10 .Barry & Erica

175.4172 175.4056 174.2972 174.2628 174.2628 174.2628 173.1428 173.1200 172.5600 171.9772

BRISKET: 1. Bootyque 2. Pig Whisperers 3. Swiggin Pig 4. Curly Tails BBQ 5. Tenacious Q 6. Uncle Kenny’s BBQ 7. Cajun Blaze 8. Lang BBQ Smokers 9. Hickory Prime 10.Southern Smoked Swine

179.4400 179.4400 177.1428 176.5944 176.5828 175.4172 174.2744 174.2628 173.1084 171.9656

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PAGE 3

THE BBQ TIMES

SEPTEMBER 2014

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PAGE 4

THE BBQ TIMES

SEPTEMBER 2014

Part I: A day with the Party Q & A Class Reunion

Audrey Evans

Editor & Publisher aevans@bqtimes.com

Hello, Hello, Hello! It’s Fall Ya’ll! I’m so excited about everything that is coming up.

By this point, I am sure you have noticed that your paper is about a week late getting to you BUT I hope you have also noticed that more sturdy and whiter newsprint in your

The BBQTimes �

www.bqtimes.com

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

Editor & Publisher Audrey A. Evans

Contact us at 478-218-2333 or aevans@bqtimes.com in reference to advertising inquires. All stories need to be emailed in either text, Microsoft Word document, or typed as an actual email. All articles are due by the 5th of the month they are being submitted to run in. Emailed photos need to be in jpeg, tiff or pdf formats. © 2014 The BBQ Times. All rights reserved, including advertising. Unsolicited editorial manuscripts and photos are welcome and encouraged. Ideas and/or opinions expressed in this newspaper do not necessarily reflect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC. PO BOX 1710 Perry GA, 31069

POSTMASTER:

Standard Mail Permit #171 at Valdosta, Ga 31069 SEND POSTAL RETURNS & CHANGES TO: The BBQ Times• P.O. Box 1710 Perry, GA. 31069 • 478-218-2333

hand. I think this is a step in the direction The BBQ Times is headed. Everything about the paper should look better. However, I have to admit as I am writing this and knowing your paper is a week late (quite worried) I haven’t seen this new newsprint, and I have no idea what it is going to look like but I have seen products that are very similar and I am hoping and praying that I am not telling you a lie. We made a change in print companies a few months back, and that has been an adjustment but they give the paper so much more possibilities for growth and change in the areas I felt needed. So, with all that being said, please give me your feedback. And I’m not just talking about the newsprint itself but the paper in general. I love getting feedback and knowing what direction I need to go or if indeed, I am moving in the right direction as it is.

A little over a month ago, I received a white box in the mail from Bob Trundak and my friends at BBQ Guru. It just so happened at the same time this white box came in I had a Class Reunion coming up and I had to prepare the food. This box contained the newest product on the market from BBQ Guru, The Party Q. I can tell you it worked like a champ. The Party Q is a battery-operated temperature-control device that creates and maintains the ideal low n’ slow BBQ cooking environment on charcoal and wood-burning smokers and grills. The best part about it being battery-operated is it is really easy to work with, you don’t have to have power, you don’t have to have an extension cord or outlet available. This is perfect for me since I don’t have an outlet on my back patio. I did have to change the batteries once or twice but that was over a weekend of cooking and truth be told I’m not sure how fresh the batteries were.

I mentioned that I had my Class Reunion to cook on, well this story ended up pretty funny but I was overall pleased. You see this food “I” was to prepare, was actually an event for my parents to cater. I am sure everyone knows how it can be to cater for a crowd but most don’t realize (until you have done it a time or two) that catering for a small crowd is usually harder. It’s not harder on the work load, you still have to work the smoker and do all the legwork but monetarily it is HARD. I think my dad was trying to teach me a backhanded lesson in it all, by making me do it myself and also showing myself that I could indeed do this. It’s not a task I would jump for even though I have the knowledge to do it. To many what if’s for me. However, he showed up about 11 on Friday night with the smoker and helped me get it lit by this point I had already trimmed and prepped the butts and was starting to get a little con-

cerned if he was in deed coming with the smoker. He stayed up with me and I finally got the butts on about 3AM. Back up at 6 to wrap and by 8 well I might as well just be up. I was thinking geeeze this is like a competition staying up all night. I got the ribs prepped and I was headed to put the ribs on when I heard my lawn mower crank up. Is

this a joke really, Dad? He gave me a nod and went to cutting grass.

The bad part here is I am out of space, the press crew is screaming and the paper is full....check back next month for Part Two and see how the rest of the afternoon & Reunion went. Keep Rubbin’ Those Butts.

THE BBQ ROAD TRIP

Dana Hillis

Pitmaster Big Papas Country Kitchen lighthousepointe@hotmail.com As I am writing this article we have just started a trip to Hobbs, New Mexico.

From Naples, Florida it is between 1700 to 1800 miles. It is according to which mapquestyou read or which GPS you listen to it is somewhere between 26 hours to 32 hours driving time Oil in the truck has been changed, tires good on truck, brand new tires on a brand new trailer. Everything is tied down ready to roll.

We just got back from a vacation in Myrtle Beach, South Carolina. Which was the final leg of a 3 week swing. It started in Panama City Beach, Florida with the 2nd stop in Fernandina Beach, Florida and ending up in Myrtle Beach. Hanging out with some great friends. Staying at Myrtle Beach State Park.

There happened to be a KCBS contest the weekend we were there.

We will tell the whole Hobbs, New Mexico story next month. Very excited about our New Mexico Trip.

Look forward to meeting Mark Bateman and the whole Hobbs crew. Hoping to bring home some of the black gold. At least one of the cool trophies that they will be giving out. The are giving away 50 trophies worth $1000.00 each. Also a $35, 000.00 pay out.

On our way back from New Mexico we are stopping by Lake City, Florida to see our buddy Thomas Budmeister Henry. And take a shot at winning the belt for Grand Champion at the Smokin Pig Fest. One of the best contest in Florida. Even if we

don’t win hopefully we will get a piece of mama’s banana pudding pie. When we get home from Lake City we have a few things close to my home, then we get ready for the Grand daddy road trip of them all. We head to Lynchburg Tennesse to the Jack. We were lucky enough to get drawn for the Jack our 2nd time. Really looking forward to our trip to Tennessee. I don’t know if it is the fact that I spent time growing up just 34 miles away from there or just getting to see all the cooks from all the different teams from all over the country and the world. It is just a fantastic feeling to come to this little town and compete in this contest. This trip will be special because some of my cousins will be able to come and hang out with us.

Papa Larry is even making the trip this year. We already have reservations for Mary Bobos.

We will definitely do a tour of the distillery. We get to go up and have dinner on the hill and be in a really cool parade. If you are a true BBQ junkie like we are trip to the Jack is on your bucket list.

If you head out on a BBQ road trip make sure to carry along these important items.

Must have a safe road worthy trailer, a truck in good mechanical condition, a road side assistance package, such as AAA or Good Sams. A cooler full of snacks and cold drinks and a great traveling companion, like my wife Janet who is very good at making sandwiches , keeping me in snacks and drinks and also at telling me when the traffic in front of me hits there brakes. She is also good at talking to me keeping me awake.

Don’t be afraid to pick up out a contest that is a long ways from home. Make an adventure out of the travel, find some good places to eat and enjoy meeting new BBQ friend’s. Be careful it is an addiction and before you know it you will be heading to Las Vegas.

Keep an eye open on Food Network for the Food Truck Faceoff show, October 9th at 8:00. Janet and I will be on the show competing to the best of our ability. Please watch and pull for us.

May you grills always be hot and your food done just right and keep on smokin.

See you at a contest soon.

Dana “Big Papa” Hillis

PAGE 5

THE BBQ TIMES

SEPTEMBER 2014

Reaching to be God’s Grand Champion in Life

Jeff Petkevicius Pitmaster Give it to God yokedup@gmail.com

Here we are, in the thick of the Fall BBQ season. What a great time of year! You got football cranking up, the weather is cooling off, and BBQ contests are going strong leading up to the GRAND DADDY, the American Royal World Championship. It seems like every weekend is jam-packed with ac-

tivity, either watching football, cooking a BBQ contest or both! I’ll be cooking in Decatur AL in the middle of the month and it’s fun to hang out, cooking and not missing a play of the bama game because there are 60 big screen TV’s showing every play.

Football and BBQ are a perfect couple.

It’s no wonder because you could say that competition BBQ’s formal history began with tailgating on Saturdays and Sundays around the country in the fall. These guys out in the parking lot are as competitive as they come and I’m sure that somehow it spawned the creation of “competitive BBQ”.... You just gotta love it.

Fast forward to today and the Pro BBQ circuit. Virtually every weekend, there is a contest somewhere around the country and even expanding outside the U.S.. For every Grand Champion, there are 30, 50 or 100 other teams that fell short that day and went home without the trophy and check. Think about that, most of the time, we don’t win, but we just keep coming back. It’s crazy, and all of our heads need to be checked, but

Bates County Barbecue State Championship Butler, MO • September 5 - 6, 2014

the drive to be a part of the BBQ community, to have the “opportunity” to be called last, keeps us coming back time and again.

At the end of each contest, we are handed a packet of information that reveals how we were “judged” that day. It’s full of insight and feedback that is critical to our growth as BBQ professionals. Reviewing and studying the results will confirm what we thought about a cook, or open our eyes to areas that we need to work on, but the feedback and the study is critical. Once the study is done, we put it away, clean the trailer, restock the spice box and get ready for another opportunity to perform with all of the hopes and dreams of being called last.

God is the same in that regard. He knows that we are going to fail, that we are going to fall short of His expectations for us. He also knows that His love and His strength to move us forward is powerful medicine in drawing us closer to Him. 21 if indeed you have heard Him and have been taught by Him, as the truth is in Jesus: 22 that you put off, concerning your former conduct, the old man which grows corrupt according to the deceitful lusts, 23 and be renewed in the spirit of your mind,

24 and that you put on the new man which was created according to God, in true righteousness and holiness. ... 31 Let all bitterness, wrath, anger, clamor, and evil speaking be put away from you, with all malice. 32 And be kind to one another, tenderhearted, forgiving one another, even as God in Christ forgave you. [Eph 4:21-24, 31-32 NKJV] The Bible is full of conversations God wants to have with you. I encourage each of you to pick it up, and make it a daily habit to spend time reading what God, the Father has to share with you. Coffee and Jesus in the morning, there’s no better way to start everyday.

If you haven’t found it valuable to re-think Jesus as your Lord and Savior, I guarantee that you will at some point. This life, like a BBQ contest, will come to an end, and we will be judged. We will be held to account for EVERY decision we made, and even, every thought. Today would be a great day to be on Team Jesus, surrendered to Him with your life, your whole heart. What are you waiting for? Give it to God!

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L: Reserve Champion - Pellet Envy & R: Grand Champion - Truebud 1.

2.

3.

4.

5.

Truebud BBQ Pellet Envy Gettin’ Sauced R Butts R Smokin Worth Smokin’ BBQ

OVERALL: 705.1888 6. Burnt Finger BBQ 689.6340 7. Rogun’s BBQ 687.3944 8. Dirt Road BBQ 685.0856 9. Kc Smoke Dawgs 680.4684 10. BBQ Bromance

1.

2.

3.

4.

5.

CHICKEN: Truebud BBQ Worth Smokin’ BBQ Dirt Road BBQ Smooth Smoke Burin Down The Hog

178.8572 177.7028 177.7028 177.1772 177.1544

1.

2.

3.

4.

5.

PORK Truebud BBQ Gettin’ Sauced Man Vs Que Pellet Envy Beer & Butts Que

180.0000 178.2972 175.4172 174.8456 172.0228

1.

2.

3.

4.

5.

PORK RIBS: Burnt Finger BBQ R Butts R Smokin Rogun’s BBQ Kc Smoke Dawgs Smooth Smoke

178.2972 176.0000 175.4516 174.2744 173.7144

1.

2.

3.

4.

5.

BRISKET: Truebud BBQ Theslabs.com Pellet Envy Sublime BBQ R Butts R Smokin

176.5944 174.2856 172.5600 170.2512 169.7028

679.4172 677.1544 675.9200 675.4060 670.8112

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Check Out These Website Links:

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PAGE 6

THE BBQ TIMES

SEPTEMBER 2014

Lea County Black Gold BBQ Blowout • Hobbs, NM • September 13, 2014

In the first ever Florida Barbecue Association Contest in Hobbs, New Mexico, the FBA teams rolled into town like a dust storm. Jim Elser & his team Sweet Smoke Q, won the Grand Champion, but the big story was Big Papa’s Country Kitchen. Dana and Janet Hillis took Reserve, 1st Place Chicken, and 1st Place Pork with their first perfect score.

Less than 2 points separated Grand and Reserve Champions in first time contest. And

just to cap off the day, Swamp Boy - Rub Bagby - who traveled through several different

airports dragging a brisket, won the brisket category just a point short of a perfect score.

Sweet Smoke Q

Big Papaʼs Country Kitchen

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Congratulation to Mark Bateman, contest organizer, for putting together a great event. Let’s hope this is just the beginning!

OVERALL: 1. Sweet Smoke Q 766.16666 2. Big Papa’s Country Kitchen 766.01668 3. Oklahoma Smoke BBQ 765.39998 4. Kiss My Rack 2 763.78331 5. Gordo’s BBQ & Company 763.58330 6. Swamp Boys 762.26663 7. Buckshot BBQ 759.31664 8. Blazin 7’S 756.26664 9. Big Daddy G’s BBQ 755.23331 10. One Slice At A Time 751.73333 11. Team Lauren Concrete 749.70001 12. King Raven Cooking 746.76666 13.Dreams BBQ 746.71665 14. West Texas Pit Masters 744.59997 15.Smokin X 744.46666 16.Money Pit 743.88331 17.Pellet Mafia 743.43330 18. Texas Tumbleweed 742.96666 19. United Steaks of America 742.44998 20. Kiss My Rack 742.23331 CHICKEN: 1. Big Papa’s Country Kitchen 193.63333 2. Ray’s Barbecue 192.70000 3. Big Daddy G’s BBQ 191.64999 4. Sweet Smoke Q 191.46667 5. Butlers Backdraft BBQ 190.35000 6. United Steaks of America 189.26667 7. Gaines County Smokers 188.60001 8. Silver Bullet 188.38333 9. Chueys BBQ & Catering 187.89999 10. Kiss My Rack 2 187.21666

Above: Ribs Winner, Pellet Mafia Left: Brisket Winner Swamp Boys RIBS: 1. Pellet Mafia 2. Texas Twisted Trio 3. Junkyard Dog BBQ 4. Blazin 7’S 5. Team Lauren Concrete 6. Kiss My Rack 7. Buckshot BBQ 8. United Steaks of America 9. Sweet Smoke Q 10. Gordo’s BBQ & Company

199.28332 195.96666 195.96665 194.33333 193.88332 193.79999 193.41665 192.89999 192.58333 192.43332

PORK: 1. Big Papa’s Country Kitchen 200.00000 2. Oklahoma Smoke BBQ 198.34998 3. Gaines County Smokers 197.63332 4. Money Pit 197.13332 5. Hometown Smokers 195.39998 6. Swamp Boys 194.96666 7. Kiss My Rack 2 194.33332 8. Juniors Up In Smoke 192.83334 9. Buckshot BBQ 191.53333 10. Ponderosa BBQ 191.21666 BRISKET: 1. Swamp Boys 2. Buckshot BBQ 3. Texas Tumbleweed 4. Gordo’s BBQ & Company 5. Oklahoma Smoke BBQ 6. Smokin X 7. One Slice At A Time 8. King Raven Cooking 9. Sweet Smoke Q 10.Blazin 7’S

199.04998 198.54998 197.63332 197.18332 196.66665 195.43332 194.06665 194.03333 192.23332 191.71665

PAGE 7

THE BBQ TIMES

SEPTEMBER 2014

JESUP ROTARY CLUB

s t n e Pres

In conjunction with

Jesup, Georgia’s

Arch Fest

October 24 and 25, 2014

Awards $10,000 $1,500 Champion Reserve Champion $1,250 $500 3rd Overall $450 4th Overall $300 5th Overall 1st All Categories $400 2nd All Categories $300 3rd All Categories $200 4th All Categories $150 5th All Categories $125 6th All Categories $100 7th All Categories $75 8th All Categories $50 9th All Categories $50 10th All Categories $50

Schedule

EVENT Mandatory Cooks Meet Ancillary Contest Team Breakfast Chicken Turn-in Ribs Turn-in Butt Turn-in Brisket Turn-in Awards Ceremony

DAY Fri Fri Sat Sat Sat Sat Sat Sat

TIME 5:00 PM 5:30 PM 6:00 AM 11:00 AM 12:00 Noon 1:00 PM 2:00 PM 5:00 PM

Jesup Rotary Best Ancillary Contest • On Friday evening, October 25th, we will run a three category cooking contest • Entry fee of $25 entry fee to be paid at Turn-In • Entry items may be cooked at anytime prior to the contest • Blind judging will be done by a panel of 3 people in each category • The prize of $100 as well as a trophy will be given to the winner in each category. Must be at least 3 entries per category for full payout.

CATEGORY BBQ Sauce Brunswick Stew Wings .

TURN-IN 5:30 – 6:00 PM 6:00 – 6:30 PM 6:30 – 7:00 PM

Things You Should Know: •This contest is governed by Florida BBQ Association rules (www.flbbq.org/fba_rules.htm) • Teams must enter all four categories to win Grand Champion or Reserve ( Chicken, Ribs, Butt & Brisket) • Trophies will be awarded for Grand and Reserve Champions and First through Fourth place in each category, certificates in each category for Fifth through Tenth.

Limited number of sites will be available for occupancy at 5 PM Thursday, 10/23/2014, remainder at 5 PM Friday.

For Further Information: Contact Jeff Chandler • Phone: 912-433-4422 • E-mail: jeffrey_chandler@bellsouth.net You may also register and pay by Pay-Pal by going to www.jesuprotary.org and scrolling down to the Donate button.

All entry forms and fees must be received by October 13, 2014 or before all spaces are filled.

PAGE 8

THE BBQ TIMES

SEPTEMBER 2014

Great Goober Fun, Cooking in the Fall

Brandt Haney

Pitmaster Backyard BBQ Studs Have you ever been called a “goober”?

As a kid I was called a goober by my friends, not as a derogatory remark but in friendly ribbing. That is what most of us think of as a goober. Someone that is a little nutty, which is fitting since it is another name for the beloved peanut we grow here in the south. Come late July and early August we get a real treat in the form of green peanuts. They are short lived, spoil quickly and are generally useless except for one divine treat that shows up on roadside stands all across the south know as the

boiled peanut. My oh my how I love me some boiled peanuts. Warm or cold I really don’t care, just let me crack that shell between my teeth, suck out that salty water and then dig into the soft peanut itself. I like the ones that are three to a shell. I just think that is cool for some reason, a bonus if you will.

I have purchased peanuts at fairs and farmers markets, but the most memorable times for me are when we have a chance to go to an Atlanta Braves game and we stop at a local street vendor on the way into the game.

Sitting in the stand with my family, sharing a bag of boiled peanuts. Some for my son, some for my daughter, some for my wife, a whole bunch for me. Good times.

Most recently my goober meeter had been on low and I was in desperate need for a nice bag of boiled peanuts. None of my local spots had any so I did what any self respecting goober does, rounded up a pound of green peanuts at the market and I hit the internet for a recipe. I admit I have been intrigued for a long time by the process of boiling peanuts.

It seemed simple enough but I have heard and read stories of failed attempts. Too much salt, not enough salt, wrong kinds of peanuts. There certainly seemed to be an art to the making the perfect boiled peanut. Not to be discouraged I decided to do what BBQ

cookers have always done, leap in feet first and get a baptism by fire. What is the worst that can happen? I fail and what I cook is not edible? Yeah, like that has never happened before. At least this would be a bag of peanuts worth a few bucks and not that forty dollar brisket that tastes like shoe leather when finished. With goobers in hand I pulled out the turkey fryer pot and filled it about half way with water and added two cups of salt and some pepper flakes just for fun. Now I am not a big propane guy so onto the stove top it went. I like the stove top because it is easy to control and I feel like I can walk away from it for longer periods of time. Up to a boil it comes and into the pot the goobers go. I went outside to start my weekend of chores and while cleaning up the smoker I have an epiphany. What would it be like to smoke those boiled peanuts? I loves me some boiled peanuts and I loves me some smoked...well anything, and while they may turn out bad I thought let’s go all out on this little ride into the unknown.

It takes 4 1/2 hours for the peanuts to finally soften to where I feel like they are not too far from being ready so I turn off the stove and carefully fish out my goober friends. I transfer the peanuts to a sheet of aluminum foil and place it on the smoker which I have running at a cool 200 degrees.

I close the lid, cross my fingers, give a shout out to the BBQ gods and let the goobers go for a good hour and a half. I lift the lid, pull out a sample and pop it into my mouth. Note to self, allow to cool for a minute or two first next time. When I regain the feeling

in my tongue I note a very pleasant flavor of smoke followed by the distinct salty flavor of the water captured in the shell.

Then the tender peanut itself. Well golly, that is not half bad. In fact it is pretty darn good. So after I down a half a pound of peanuts I bag the rest and put them in the refrigerator. They kept for about two weeks and never lost their flavors. If you are a goober like me or just love the ones boiled I recommend this at least once. It is a unique twist to an old favorite.

Smoked Goobers 1 to 2 pounds green peanuts (raw will do in a pinch) 1 1/2 cups of salt (2 cups for super salty) 1 to 2 gallons of water in large pot 1 Tbsp red pepper flake for a little heat (optional) Boil ingredients for 4 hours and test for firmness. Pull from water when desired tenderness is reached. Smoke at 200 degrees for 1 1⁄2 hours. Keep refrigerated if you have any left after removing from smoker.

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PAGE 9

THE BBQ TIMES

Enjoy the Fruits of Your Labors!

“Famous Dave” Anderson Pitmaster /Founder Famous Dave’s of America

I was picking up a few things in a building supply center, when I was greeted by a local business owner. He asked how I was doing and we traded small talk. I thought to myself, how enjoyable it was to always run into this guy because of his cheerful outlook and quick smile. As we were saying our good byes, he said to me... “Enjoy the fruits of your labors!” I immediately thought how refreshing to hear someone say... Enjoy the fruits of your labors! I have always enjoyed what I do for a living... making great

food that puts smiles on faces and creating thriving businesses that provide jobs for good people who are willing to learn and work hard. I have always felt fortunate to be living in this great country and living the American Dream. I also think about how often I hear people complain about their lousy jobs, their lousy pay, and their lousy bosses.

They call what they do for a living... “their daily grind.” They complain about the very job that puts food on their table and clothes on their back... and then dread having to go to work on Mondays. Enjoy the fruits of your labors! What a refreshing attitude!

Then I remembered just recently when I was standing in line at McDonald’s (I admit, I love McDonald’s French fries right out of the fryer!) ... well anyway, the kid in front of me must have known the counter clerk and said to him as he was leaving... “Take it easy, don’t work too hard!” I immediately thought... what an awful thing to tell someone and the counter clerk replied... “Don’t worry, I won’t. My shift is almost over and then I’m out of this hell hole!” My mind really started in overdrive and I thought I would chase that person out of my business if I ever heard that comment. Never tell my employees to “take it easy and don’t work too hard” ...what kind of foolish advice is this?

SEPTEMBER 2014 and your reputation. And whatever you do... NEVER tell someone else to... “Take it easy and don’t work too hard!” they may listen to you and then when they get fired for being lazy, can’t pay their bills, and the government has to give them handouts... remember this comes out of your taxes and your hard earned paycheck! Is this really good advice? I don’t think so. I have always been grateful for the opportunity to work. I like working. I like to push myself to see what I can accomplish. I like sharing the best I have to offer with others... and yes, I enjoy the fruits of my labors!

How unfortunate that these kids are starting off their careers believing that they should take it easy and not work hard. If this person really cared for their friend... wouldn’t it be better to say, “You have a wonderful opportunity here; learn all you can, work your butt off, and let everyone know how fortunate they are to have the best worker in town!”

The opportunity to work is a privilege that should always be respected. It is an opportunity for you to grow, learn, and be productive. When you give more then you are Famous Dave getting paid... you are making the world a better place and you are creating profits. If everyone understood this and had a personal passion to constantly strive to improve their productivity no matter what they were being paid... they would be in high demand and highly compen“Providing all sated. Having a positive attithings BBQ for tude about your productivity the competition and what you produce is reand backyard flective on your own personenthusiast.” al character, your personal values and a healthy work ethic. Always give your best no matter what. Everything you produced over what you for orders using the discount code: get paid... consider it to be an investment in your career

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PAGE 10

THE BBQ TIMES

SEPTEMBER 2014

Franklin, North Carolina • August 8 - 9, 2014

Memphis, Tennessee - September 13, 2014

Grand Champion - Jackʼs Old South Grand Champion - Boars Night Out - (Whole Hog) Whole Hog:

1st Place – Boars Night Out 2nd Place – Victory Lane BBQ 3rd Place – Will-be-que 4th Place – Smoke Masters

Ribs:

1st Place – Boars Night Out 2nd Place – Victory Lane BBQ 3rd Place – High Life On The Hog 4th Place – Sweet Swine O’mine

Shoulder:

1st Place – Boars Night Out 2nd Place – Serial Grillers 3rd Place – Lvob 4th Place – Victory Lane BBQ

OVERALL: 1. Jack’s Old South 695.9656 16. Midnight Burn 2. Smoke This 695.4056 17. Big On The Pig 3. The Smokehouse Mafia 693.6456 18. Quenut BBQ 4. Rocky Top Barbeque 691.9656 19. Old Plantation BBQ 5. Jiggy Piggy 689.6344 20. Bald Hawg BBQ 6. Swamp Boys 687.9544 21. Smoking Butt Heads 7. Sauced! BBQ Team 687.9200 22. Smoke In The Mountains 8. Killer B’s BBQ 687.3368 23. Templar Temptations 9. Hambones By The Fire 685.6800 24. Contagious Q 10. Who Cares BBQ 685.0744 25. Wood N Pig Smokers 11. Checkered Pig 683.3716 26. Tenacious Q 12. Pickin’ Porkers 681.6684 27. Ned’s Carolina Barbeque 13. The Smokehouse Bandits!!! 681.6228 28. Our Dogs Like It 14. Two Old Men And A Grill 681.0628 29. Muttley Crew BBQ 15. Redneck Scientific 678.7772 30. Bs Pitmeisters

675.9316 674.6968 672.5256 671.3140 670.7312 669.0972 668.4572 659.2568 658.1716 656.9828 656.4224 651.9088 651.8968 651.2572 650.1944

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PAGE 11

THE BBQ TIMES

Bubba Grills

SEPTEMBER 2014

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PAGE 12

THE BBQ TIMES

SEPTEMBER 2014

92 BBQ takes title of Georgia Barbecue State Champion Grand Championship and the title of GBA State Champion for 2014-2015.

Lawdawg BBQ, Kerry & Kevin Sparks, made finals in Loin and Pulled Pork then tied for 3rd place in Ribs. They missed a triple finals on the 5th tiebreaker to finish in fourth place in the category. The strong performance over the three categories carried the Brunswick team to the Reserve Championship.

92 BBQ/Assassin Smokers turned in the state championship Pork Loin. Lawdawg

BBQ took second place with The BBQ Ninja, Pitmaster Rodney Ellington, claimed third place. Cooking with Stump took 4th place and Anarque took 5th place. Smokin’ 42 BBQ and Hard Rock Hill BBQ tied for 6th place with Smokin’42 taking the spot on the 5th tiebreaker. Smokin’ AJs took 8th place. Bubba Grills claimed 9th and Dixie Davis Cookers completed the top 10.

In Pulled Pork it was 92 BBQ/Assassin Smoker again for the win with Bubba Grills as runner-up. Lawdawg BBQ finished in

92 BBQ / Assassin Smokers wins Grand Champion in Fort Valley, GA. Team members are pictured here with Contest Representative Bobby Barnes.

By Jim Sewell

September 6, 2014 - Fort Valley, GA - There are some competitions throughout the year competitors just do not want to miss. One of those is the ComSouth Hambone Jam and Georgia Barbecue State Championship. Aside from the fact this contest is organized each year to a “T” with prize money topping most contest, in the Georgia Barbecue Association this contest

counts for double points in the Team of the Year race.

Brad Sweet, Pitmaster of 92 BBQ/Assassin Smokers,really brought his A game to Fort Valley for the ComSouth Hambone Jam and the Georgia Barbecue State Championship. Brad made finals in all three categories and claimed wins in both Loin and Pulled Pork. The dominating performance earned 92 BBQ/Assassin Smokers their first

LawDawg BBQ takes home Reserve Champion in the Georgia Barbecue State Championship in Fort Valley, GA.

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PAGE 13

THE BBQ TIMES

SEPTEMBER 2014

Real South BBQ

Smokinʼ AJʼs

Hard Rock Hill BBQ

3rd place. H&J Cook Team with special 6th. Rounding out the top 10 were Anarque, guest Pitmistress Lois Sebastian, edged Smokin’ Js, Swine Time Grilling Team and out Cooking with Stump for 4th place on a Butt Rubbin’ BBQ. The Georgia Barbecue Association thanks tiebreaker. Arnarque claimed 6th with The ComSouth and the Fort Valley Downtown BBQ Ninja in 7th. Real South BBQ, Rub Development Authority for hosting another My Butt BBQ and Hard Rock Hill BBQ fingreat state championship event. ished 8th thru 10th respectively.

Bubba Grills broke up 92 BBQ/Assassin Smokers e e of South rn Style Prepa run with the best Rib box Tast re d a g of the day. Buster Davis of M n i r Smokin’ AJs grabbed second place with 92 BBQ/Assassin Smokers taking the 3rd Catering and Dining On-site Cooking spot. Lawdawg BBQ came for any event.

Available. in 4th place. The BBQ Ninja got their third call of the day with a 5th place finish.

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PAGE 14

THE BBQ TIMES

SEPTEMBER 2014

Diamond D Wins Yazoo City’s Fire & Feast

Diamond D Cooking team wins Grand Champion with their whole hog in Yazoo City, Mississippi September 6, 2014.

Photos by Dawn Rosenberg Davis

Story By Audrey Evans Editor & Publisher

September 6, 2014 - Yazoo City, MS The 2014 Fire & Feast BBQ Competition and Festival took place in Yazoo City, Mississippi September 6,2014. This competition is put on by the Yazoo County Convention & Visitors Bureau and not only has a Mem-

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and support our regional first responders with a weekend of camaraderie, crafts and, of course, food.” Any proceeds from this competition go to benefit the Gateway Make-APromise (MAP) Youth Coalition/LIFESAVERS Program!

This year in the MBN portion of the competition, Michael Wayne and Tracy Dearing from Newton, Mississippi had what it took to win the Grand Champion prize. Diamond D Cooking Team took home first place in Whole Hog earning them the top prize. This couple also finished sixth place in their rib entry, and third place in the ancillary category of Hot Wings.

Heath Riles took his team Victory Lane BBQ into the first place shoulder win but it wasn’t enough to edge out Grand. Victory Lane finished third in whole hog and fourth in the rib category as well as third place in both ancillary categories of Anything Butt Pork and Desert.

Wayne and Linda Booth with Red Hot Smokers out of Olive Branch, Mississippi took home first place in ribs and second place in shoulder.

First Place Winners in the First Responder BBQ Cookoff were Tri-Community Volun-

teer Fire Department, with second going to Walls Firehouse Smokers.

Smokin’ Sober Sometimes won first place in the backyard category, followed by TriCommunity VFD and Budro’s BBQ.

Above: Smokinʼ Sober Sometimes - Backyard Below: Tri-Community Volunteer Fire Department - First Responder

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PAGE 15

THE BBQ TIMES

OKBS Gets $20,000 in Contributions for Cleaver Team Of The Year Contest Article Submitted

With 2 of the 14 Cleaver Team of the Year contests remaining, OKBS begins preparation for its inaugural annual banquet set for February 2015. The event is open to all OKBS members as the organization celebrates its first year and recognizes Oklahoma’s top competition barbecue teams.

“We are pleased to announce that Cookshack and Head Country, both well known barbecue companies from Ponca City, Okla. have teamed together as this year’s Co-Sponsors.” said Brett Varnell, OKBS President “For over 52 years Cookshack has been perfecting the art of barbecue in the state of Oklahoma by building quality products, providing classes for the public to attend to learn about barbecue and sharing what we know on our website and social media.

Our core beliefs of character, excellence, empowerment and team-based principles go hand in hand with the Oklahoma Barbecue Society mission of creating passion and excellence in the art of barbecue. We are honored to be able to promote this excellence and passion with OKBS members by co-sponsoring the Cleaver Team of the Year event with Head Country BBQ.” said Stuart Powell, Cookshack President/CEO Paul Schatte with Head Country replied

“Oklahoma BBQ cookers are a small group of “sleeping giants” in the competition world. They go about their normal day to day jobs. When it comes to firing up the grill in the backyard for family or the smoker on the competition trail the Oklahoma bar-b-quers are GIANTS. Head Country is proud to be involved in the OKBS activity and the inaugural OKBS Cleaver Team of the Year and support the members of the OKBS. We are glad to be co-sponsors with Cookshack”.

The 15 teams vying for Cleaver Team of the year can continue to add points to their standings at the final 2 contests scheduled for October 10th – 11th Chillin’ and Grillin’ in Sand Springs, Okla. and October 24th – 25th Smokin the Fort in Ft. Gibson, Okla.

Teams in the running are Clark Crew BBQ, Butcher BBQ, American Dream BBQ Team, Team Enoserve, Little Pig Town, Sizzlin’ Bones, Iron Wheel Cookers. Uncle BC’s, Big Butts Need Rubbin Too, Outlaw BBQ, Smokin’ Bones, Indian Territory Smoke, Steele Family BBQ. MooChewSooey and Disco Balls BBQ. OKBS will award the top 10 teams in each category beginning with $1000 for first place to $60 for tenth place. Cleaver Team of the Year will go home with $3000 making the total prize money $20,600.

Bands & BBQ at the Point

SEPTEMBER 2014

Carrollton, Kentucky • September 5 - 6, 2014 OVERALL:

1. Blue Chip BBQ 694.8572 2. Yellow River BBQ 689.0972 3. Warren County Pork Choppers 686.7772 4. Hug Hogs 681.6688 5. Farmer’s Retreat Smokin 680.5024 6. Bourbon Barrel BBQ 680.4684 7. Rice Brothers BBQ 679.4172 8. 2 Pitts BBQ 679.3368 9. Shadetreecooks 678.2744 10. Big Jt’s Smokin BBQ 678.2172 CHICKEN: 1. Scuffletown Smokers 178.8572 2. Yellow River BBQ 177.1428 3. Bourbon Barrel BBQ 177.1428 4. All Out Pig Out 175.4400 5. 2 Pitts BBQ 175.4056 6. Qubed 174.8572 7. Pappy Q 172.5944 8. Smitty’s Real Pit BBQ 172.0228 9. Big Jt’s Smokin BBQ 172.0000 10. Blue Chip BBQ 171.9656 PORK RIBS: 1. Rice Brothers BBQ 175.4400 2. Bourbon Barrel BBQ 172.5716 3. Fire BBQ 172.0116 4. Blue Chip BBQ 172.0116 5. 2 Pitts BBQ 171.9884 6. Hug Hogs 170.8688 7. Shadetreecooks 170.8344 8. Paradise BBQ 170.2860 9. Divine Swine 169.7144 10. Squealers Award Winning 168.5716

11. Scuffletown Smokers 677.6344 12.Weq4u 674.2172 13. Smitty’s Real Pit BBQ 672.4684 14. Qubed 672.4572 15. Pappy Q 671.3484 16. All Out Pig Out 667.9772 17. Hobbie Bar-b-q 665.6116 18. Squealers Award Winning 665.6116 19. Flying Pig & Sons BBQ 663.9312 20. Paradise BBQ 658.2060 PORK: 1. Blue Chip BBQ 180.0000 2. Farmer’s Retreat Smokin 177.1428 3. Yellow River BBQ 175.4172 4. Big Jt’s Smokin BBQ 173.7144 5. Hobbie Bar-b-q 173.1428 6. Scuffletown Smokers 172.5600 7. Sweet Lips BBQ 171.4172 8. Rice Brothers BBQ 171.4172 9. Making Meat BBQ 170.8800 10. Weq4u 170.8572 BRISKET: 1. Warren County Pork Choppers 180.0000 2. Hug Hogs 174.2972 3. Pappy Q 171.9656 4. Blue Chip BBQ 170.8800 5. Weq4u 170.8572 6. Smitty’s Real Pit BBQ 170.2628 7. Farmer’s Retreat Smokin 169.7028 8. Shadetreecooks 169.1428 9. All Out Pig Out 168.5600 10. Yellow River BBQ 168.0000

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PAGE 16

THE BBQ TIMES

SEPTEMBER 2014

South Carolina Barbeque Association CLOVER

Doko Smoke - 2nd Place Butts Tony Crout, Pitmaster

Twin Vittles - 2nd Place Brisket Garrett Pearson, Pitmaster

From Page 1

Ledyard Bar-b-que - 2nd Place Ribs Cheyenne Ledyard, Pitmaster

All Smoked Up- 3rd Place Butts Gary Taylor, Pitmaster

SCBA Annual Meeting

The South Carolina Barbeque Association, celebrating its 10th anniversary, recognized 14 charter members who were in attendance at the Annual Meeting on Aug 2. Each charter member was given a special patch to be worn on their aprons.

Receiving the President’s Award at the Annual Meeting of the SCBA was District Marshal and Master Judge Mike Sexton. Sexton was cited for his outstanding support and service to the Association and the Lake High presents Mike Horne with the President. Presenting the award was Founderʼs Award.

Lake High presents Mike Sexton with the Presidentʼs Award.

the SCBA President Lake High.

The Founders Award is also presented to a member or members of the Association who have gone above and beyond in service and support of the SCBA. This year’s recipient of the Founders Award was Master Judge Mike Horne. President Lake High presented the award and congratulated Horne on his efforts in getting the SCBA message out to the public and the membership through the website, social media, and radio and newspaper interviews.

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PAGE 17

THE BBQ TIMES

SEPTEMBER 2014

South Carolina Barbeque Association

Forrest L Wood Cup • Columbia, South Carolina

By Mike Horne

1st Place - Up-in-Smoke Brian Teigue, Pitmaster

2nd Place - Big Dickʼs Bar-B-Que Richard Moore, Pitmaster

On August 15 & 16 in downtown Columbia’s Colonial Life Arena the South Carolina Barbeque Association and the Forrest L Wood Cup teamed up to put on a BBQ Cook-off . The Forrest Wood folks were already in town for their Bass Fishing Tournament and a BBQ Cook-off fit well with their event. 36 of the top teams in the area competed for the grand prizes. SCBA judges put in a lot of time but thought it was

3rd Place - Smokinʼ Stacks Jeff Smith, Pitmaster

well worth the effort. The SCBA not only sanctioned the event but acted as the event host.

Not Pictured Winners Are: 5th Place - Blind Swine Mike Sanders, Pitmaster People’s Choice - Palmetto Smokehouse Michael Harmon, Pitmaster

4th Place - Buckwheatʼs Bar-B-Que Dewayne Jones, Pitmaster

Judging School

On July 12, 2014 the SCBA welcomed 75 new judges to our roles. The judging school begins the journey into the fun of judging competition bar-b-que and the opportunity to make some new friends.

The judging school is a day long event where the novice judges are introduced to the SCBA and the world of judging competition BBQ. Welcome to all of our new judges.

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PAGE 18

THE BBQ TIMES

SEPTEMBER 2014

Hogs Gone Wild BBQ Wins the FBA Funcook

Hogs Gone Wild Grand Champion First Place Brisket

GBʼs BBQ First Place Chicken

Sweet Smoke Q Reserve Champion First Place Ribs

BGE Pit Crew First Place Pork

OVERALL: 1. Hogs Gone Wild BBQ 762.03334 11. Bull Rush BBQ 2. Sweet Smoke Q 760.60000 12. Barn Goddess BBQ 3. BGE Pit Crew 759.48333 13. Big Rack BBQ 4. Disco Pigs 752.95000 14. Uncle Wendy’s BBQ 5. GB’s BBQ 752.23334 15. Two Crackers Cooking 6. Shanty Town 751.71666 16. Hughes Brothers BBQ 7. No Name BBQ 751.60000 17. Parrotthead Porkers 8. Blitzkrieg BBQ A 749.61665 18.Smokin Pink 9. Matt Daddy’s BBQ 748.88336 19. BluesyQ 10. Blitzkrieg BBQ 744.86669 20. Smokin’ Chaos CHICKEN: PORK: 1. GB’s BBQ 195.93333 1. BGE Pit Crew 2. Double T’s Backyard BBQ A192.88333 2. Blitzkrieg BBQ A 3. Bull Rush BBQ 191.73333 3. Disco Pigs 4. Two Crackers Cooking 190.54999 4. GB’s BBQ 5. Barn Goddess BBQ 190.30002 5. Hughes Brothers BBQ 6. No Name BBQ 190.00001 6. Uncle Wendy’s BBQ 7. BGE Pit Crew 188.61666 7. Sweet Smoke Q 8. Sweet Smoke Q 188.48334 8. Big Rack BBQ 9. Disco Pigs 188.38333 9. Shanty Town 10. Hogs Gone Wild BBQ 188.33333 10. Hogs Gone Wild BBQ RIBS: BRISKET: 1. Sweet Smoke Q 195.49999 1. Hogs Gone Wild BBQ 2. Shanty Town 193.76666 2. Shanty Town 3. BGE Pit Crew 191.23334 3. Blitzkrieg BBQ 4. Big Rack BBQ 191.21666 4. No Name BBQ 5. Hogs Gone Wild BBQ 190.98334 5. Matt Daddy’s BBQ 6. Blitzkrieg BBQ 190.76667 6. Parrotthead Porkers 7. Matt Daddy’s BBQ 190.55000 7. Disco Pigs 8. No Name BBQ 189.18333 8. Sweet Smoke Q 9. Barn Goddess BBQ 187.43334 9. GB’s BBQ 10. Smokin Pink 187.38333 10. Blitzkrieg BBQ A

741.13334 740.80003 739.11669 737.08332 736.14999 732.79999 732.51666 731.70000 730.95002 730.90004 197.16666 196.66666 195.96666 195.50000 193.63332 191.51666 191.28333 191.23334 191.21666 190.10000 192.61667 189.08334 188.60000 188.14999 187.70000 187.63334 186.41667 185.33334 184.60001 184.38333

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1. Clark Crew BBQ 2. Barry & Erica 3. Great Plains BBQ 4. Rise N Swine 5. Smokeaholics 6. Salaminalla Grilla 7. Wildcatters Q Crew 8. Oklahoma Smoke 9. Ed’s BBQ 10. Iron Wheel Cookers

Clark Crew BBQ Grand Champion OVERALL 693.0740 11. Smokin Armadillos 691.3940 12. Djs Smokin’ BBQ 689.6800 13. Coronado Q Crew 688.5604 14. 4j Cattle Company 687.9312 15. Boots Style BBQ 686.9256 16. Oklahoma Smoke 2 682.2400 17. T C Smokers 676.5944 18. Food Cat BBQ 674.2512 19. 3 Blocks BBQ 663.3256 20. Texokie Bar-b-que

659.9200 658.2168 654.2856 653.7028 652.4456 648.5596 647.4628 639.9776 629.6796 629.6456

PAGE 19

THE BBQ TIMES

SEPTEMBER 2014

Classic City BBQ Fest & Tailgate Show • Athens, GA

gia Bulldogs and sometimes knows for it’s tailgate parties.

This year, The Classic Center took the 2nd Year BBQ cookoff to another level by adding a Tailgating Trade Show to take place on Saturday. There can’t be much more a person could want, than to integrate BBQ and tailgating, they just seem to be a perfect match.

With more than 4,000 spreading the streets of Athens to enjoy the music, trade show and BBQ competition this event was a top hit.

This Kansas City Barbecue Society Jim & Jan Burg, Killer Bʼs BBQ were Grand Champion in at the Classic City BBQ Festival in Athens, GA August 15, 2014. event hosted 35 teams in downtown Athens to see who had the best Q.

By Audrey Evans Jim and Jan Burg, took their team Killer Editor & Publisher B’s BBQ out of Evans, Georgia to the top The Classic City BBQ Festival and Tailpulling a first place in ribs to edge out the gate Show took place August 14-16, 2014 competition by two points. Killer B’s also at the Classic Center in Athens, Georgia. fi nished with a fifth place in pork, fifth place As everyone is sure to know, Athens, Georin brisket and eighth place in chicken. gia is the home of the University of GeorJason and Erin Bishop out of Lawrencev-

ille, Georgia were on top of their game a force to be reckoned with. They brought their team Tenacious Q to the top by winning First place in pork and brisket and also held tight with a sixth place in pork ribs but their chicken sealed the deal landing in twenty first place leaving them with Reserve Champion at this event.

Tracy and Donny Bray continue to lead in the points race for Kansas City Barbecue Society as they slid out of Athens, Georgia with a third place overall Jason and Erin Bishop, Tenacious Q win Reserve. finish. Their team Warren County Pork Choppers from Bowling Green, Kentucky walked with a fourth place in pork ribs, and second “Smokin the place in pork and rounded Competition” out the day with sixteenth in chicken and fifteenth in 573-233-5946 brisket.

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PAGE 20

THE BBQ TIMES

SEPTEMBER 2014

Getting to know the TOY Champions... Georgia and Florida

Sauced Hogs Smoke Shack 2.

How many contest did you cook this year? 29 in the FBA calendar year, anIn the world of competition BBQ, most other 5 or so KCBS and non-sanctioned. I teams have their goals set for the year once it believe I did a streak of 20 or 21 contests in begins. If you are new to the circuit you may a row.

3.

How many grand championships begin during the season and realize that next did you have?

5, I had 2 back to back. year you want to compete for points. Once 4.

What was your favorite contest you find your sanction body to participate in in the 2014 season?

I don’t necessary have and start adding up points, one can realize just one, Smoke on the Water in Winter Hahow many competitions there are in a seaven is always a favorite, this year’s Georgia son and how hard it might be to actually win State Championship win in Thomaston GA, in the Team of the Year Points Race.

To date, both the Florida and Georgia and I can’t leave out the Suncoast BBQ & Barbecue Associations have announced Bluegrass Bash in Venice, FL 5.

Do you have any advice for teams their 2014 Team of the Year and I had the who are chasing after this same goal for pleasure of chatting with both teams to find the 2015 season? Stay focused and be preout what were some of their highlights and pared to work your butt off, it’s not an easy goals throughout the year. thing to do.

You must have the “passion”.

The 2014 Florida Barbecue Association 6.

How many years have you cooked Team of the Year was none other than Jim Elser of Sweet Smoke Q out of Winter Ha- competitive BBQ? 5 years 7.

What are your plans for the ven, Florida. In 2013, Jim was second place 2015 season?

It’s looking like the same as for Team of the Year and these are some of this past year for the most part. I’d like to his answers about his 2014 cook season and compete in other parts of the country if my ultimately winning Team of the Year. schedule allows me to.

Since I haven’t had 1.

What made TOY a special recogany luck getting a Jack Daniels draw in nition you wanted to work after? It was the last few years, I’m going to have to get always a goal of mine when I first got into this sport 5 years ago. I love the competi- there the hard way and win 7 Grands. We’re tion part of this, I want to try to be the best I heading out to Nevada in November to do the US BBQ Championship in Laughlin and can and always up for a challenge.

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What was your favorite contest for the second year in a row.

The 2014 Georgia Barbecue Associa- in the 2014 season? Mandy’s – Durhamtion Team of the Year went to Sauced town, Clint’s Jekyll Island. We triple fiHogs Smoke Shack out of Jackson, Geor- nalled at both contest 5.

Do you have any advice for gia. Sauced Hogs is made up of husband and wife team, Mandy & Clint Britton and their teams who are chasing after this same “extended” family Audrey Cawthon and goal for the 2015 season? Be consistent Jake Waits. Sauced Hogs Smoke Shack was in your product & cook as many contest as also a team to come in second place in the possible.

2013 Team of the Year race and have agreed 6.

How many years have you to share their thoughts and answers to some cooked competitive BBQ? 2010 & 2011 of The BBQ Times questions as well. we cooked a few local back yard competi1.

What made TOY a special rec- tions; 2012 we started cooking pro-level 7.

What are your plans for the 2015 ognition you wanted to work after? It’s an honor to be called the best of the best season? Unfortunately we will not be able bbqers for a year. to cook as many competitions as we would 2.

How many contest did you cook like to this year. Between the home UGA schedule (GO DAWGS!) and our daughthis year? 11 3.

How many grand championships ter’s sports schedule we do not have very did you have? None - Our year in review: many Saturdays open. We will not be able RGC, loin win (scored 600) and 3 calls at to chase points this year, but will love our Ft. Valley ; loin win and 3 calls at Tennille BBQ family so we will cook at any competi; RGC, rib win and 3 calls at Hawkinsville; tion that we can. rib win and 3 calls at Moultrie; RGC and 3 Congratulations to these two outstanding calls at Jekyll island; pork win and 3 calls Teams from the Southeast. Be on the lookat Tifton; RGC, pork win and 3 calls at Dur- out over the next couple of months to see hamtown; pork win and 3 calls at Jackson; who else out on the BBQ Circuit can win 3 calls at Hazelhurst; Rgc, pork win and Team of the Year for their association and 3 calls at Acworth; 1 call in Dallas; 1st in see what they have to tell The BBQ Times Pull Pork, 2nd in Loin & 4th in Ribs for the about winning this great honor!

PAGE 21

THE BBQ TIMES

SEPTEMBER 2014

Great American Blues & BBQ Festival proves huge hit

By Audrey Evans Editor & Publisher

AUGUST 16, 2014 - PANAMA CITY BEACH, FL - Beach, Blues & BBQ; what better combination could one have? Oh you want to add huge fans to the judging area, they have that too.

The Great American Blues Festival was held at Panama City Beach’s Pier Park August 15-16, 2014. This one of a kind contest was limited to only 19 teams from the Southeast and that was no joke by looking at the score sheets. There was no shortage of entertainment at this contest but the cook teams had to stay focused with $10,000 at stake.

Bill and Theresa Tanner of B&T BBQ Cook Team racked up just enough points to not only win the first annual Great Ameri-

Haulinʼ Butt BBQ

can Blues Festival in Panama City Beach, FL, but to slide into the top ten of the 2014 Team of the Year race. Their 1st place Brisket, just 7/10ths of a point short of a perfect score, was the category that gave them the win.

Big Kahuna BBQ head cook Cary Sapp out of Marianna, Florida took home Reserve Champion with his second place brisket and chicken, sixth place ribs and and ninth place pork.

Jim Elser and Sweet Smoke Q hung on landing third place overall with a tenth place chicken, second place ribs, seventh place pork and fifth place brisket staying consistent in scores as usual.

Matt Barber kept it in the top five with Hot Wachula’s finishing fourth and Poolside BBQ took home the fifth place overall.

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PAGE 22

THE BBQ TIMES

SEPTEMBER 2014 Stretch SE. Contact Larry Baer @ purpleshadowbbq@gmail.com or Phone: 806-6469 Price: $5,200.00

The BBQ Times Classifieds ALABAMA

Stump XL Stretch Like New Location: Athens, AL Like new, less that one yr. old.

Only been cooked on 7 times.

It has 5 racks, slam latch, and comes with the BBQ Guru DigiQ DX2. Contact Lee or Justin @ lee@306bbq.com or Phone: 256-444-2301 Price: $5,500.00

FLORIDA

Southern Pride SP750 Smoker Location: Lake Panasoffkee , Florida Fully Automatic, Gas Fired, Wood Burning, Remote Thermostat Controlled. Contact Curtis W. Weller @ welleroxford@aol. com or Phone: 352-444-2387 Price: $18,000.00 OBO

selling this beauty is to buy another piece of machinery. Please call or text me and I will email you the pictures. Contact Tom @ TommyS2013@outlook.com or Phone: 478-595-2605 Price: $7,800.00

GEORGIA

Custom Built Competition Smoker Grill on Custom Trailer Location: Dublin, GA Custom Built Reverse Flow Smoker Grill can be detached from trailer for permanent mounting. This is a true “whole hog” smoker. Ample space for coolers,additional upright smoker, park grill, etc. Removable cooking grate is 64”Lx26 1/2”w, 3/4 #9 expanded metal reinforced with small angle. Roll out removable grease pan.Stored inside. Many more features not listed here.Call for more details/info.

There are a lot of smokers with less features for more money, so please, no low ballers.

The only reason I am

Reverse Flow Stick Burner Location: Dalton, GA REVERSE FLOW with tuning plates 3’x 5’ Rolled 3/8” Steel with lower grate 53”x 28” and upper is 53” x 23” with split doors. FIREBOX is 23” x 19”. Warming Box on top of firebox has 3 grates all 22” x 17”. GRILL has lower grate 23” x 30” and upper 23” x 17”.

FIREWOOD STORAGE BOX is 40” x 20” and 17” deep. FISH FRYER and propane rack. Custom wheels. 3500 lb axle. You get all above plus all that I have purchased to go with it which is a trailer lock.

Propane tank full of propane (just

finished 1st tank and refilled), Grill Grates for the bottom rack on the grill. Includes COMMERCIAL PROPANE BURNER PIPE that runs the full length of the main cook chamber Contact Chet or Sue Calhoun @ advance@optilink.us Phone: 706-279-1986 Price: $4,000.00

KANSAS Stumps 3x5 Reverse Flow Premium Edition Location: Topeka, Kansas Bought new from Stumps 12/2010. Insulated firebox. Insulated cook chamber door. Large warming box above firebox.

Warming chamber can be used as small cooker. Mounted on 5x8 Stumps built trailer. Price reduced from $5,800 to $5,200. Selling to replace with new Stumps

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BBQ PIT/SMOKER HARLEY THEME Location: Sumner, WA This is a one of a kind BBQ Pit that is is decked out in a Harley Davidson theme. This pit was professionally built with quality in mind. Some of the awesome features it has includes easy slide grills, counter balanced doors that actually are balanced, sealed bearing hinges, tuning rails with 1/4 inch steel tuning plates, drip edge on doors, 2 ball valves for the grease drains and plenty of storage underneath for wood or briquettes.

It has a 1 gallon liquid reservoir in the chamber for adding moisture to your heat. This is a must see. Can send specs and more information upon request. Contact Delanne Greene @ delanne.greene@gmail. com or Phone: 253-820-2718 Price: $8,900.00

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PAGE 23

THE BBQ TIMES

SEPTEMBER 2014

Patrick Murty Appointed NBBQA Region 3 Vice President August 15, 2014 -- The National Barbecue Association (http://www. nbbqa.org/) announced today that Patrick Murty, owner of Company 7 BBQ (http://www.company7bbq. com/) in Englewood, Ohio, has been appointed vice president of region 3, which is comprised of North Dakota, South Dakota, Nebraska, Minnesota, Wisconsin, Illinois, Iowa, Indiana, Ohio and Michigan.

“Patrick will be an invaluable addition to our board,” said NBBQA President Roy Slicker. “He is a seasoned barbecue pro with a real commitment to his business and fellow members.”

Murty is best known as pitboss of Company 7 BBQ in Englewood, Ohio. He and his family opened Company 7 in 2010, just nine months after attending their first NBBQA convention.

“My father never owned anything but a Weber grill; he was a purest who used charcoal and wood only!

I remember Southwest Ohio winters and that wonderful smell of a longsmoked Christmas Ham.” Murty, also a KCBS Member, is a KCBS- and MBN-certified judge.

He has served on The West Milton Fire Department for 15 years, and first responders--firefighters, police officers and military personnel-always receive a discount at Company 7.

Although relatively new to the restaurant and professional barbe-

cue world, Company 7 BBQ is a four-time Activedayton.com “Best in Dayton” winner and multiple NBBQA Award of Excellence winner and has appeared on Travel Channel’s Food Paradise.

“The NBBQA and its membership are an integral part of Company 7 BBQ’s success,” said Murty.

“Without the support of NBBQA’s members and the resources made available to us as a member, the dream of Company 7 BBQ would have never come true. I am looking forward to working on increasing the national awareness of NBBQA and helping new members accomplish their dreams.”

As vice president of Region 3, Murty will represent and assist members while reporting their interests to the board of directors of the association

while also working to raise the profile of the organization and promote its mission of sharing and expanding the diverse culture of barbecue through networking and education.

About the NBBQA Founded in 1991, the National Barbecue Association (NBBQA) is dedicated to supporting the unique food culture of barbecue and the people who love it. The NBBQA’S goals are to promote the recognition and image of the industry, facilitate effective networking of industry resources, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue.

For more information, visit www. nbbqa.org.

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PAGE 24

THE BBQ TIMES

SEPTEMBER 2014