BBQ Times August 2012

Top Photo Above: Thom-as Henry and his son, Josh of team Budmeister took home GrandChampion. Bottom Photo Above: B & T Cook Team, Bill & Teresa Tanner took home Reserve Grand Cham-pion.

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

Volume 3• Number 10 August 2012

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

Inside This Issue24 Pages

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

www.bqtimes.com

Calendar ................ 2, 23

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

President’s Message ... 6

Recipes ......................... 7

SCBA ............................ 8

Galax, VA ................... 15

Dyersburg, TN ............ 16

Subscribe .................. 19

Franklin, NC .............. 20

Classifi eds ................ 22

Smokin’ on the Suwannee Tops FBA Events To Date

Smokin’ Up A Storm Smokin’ Up A StormA Sizzling Event for Norman, Oklahoma

PHOTOS BY AUDREY EVANS

PHOTOS BY JAN WILSON

Mike Payne and Stu Wintrode with Hogs on the Sauce walked away with top bragging rights as Grand Champion of Smokinʼ Up A Storm in Norman, OK on July 14, 2012. See 3 for more on this event.

BY AUDREY EVANS EDITOR

On July 27, 2012 eighty three of the top cook teams in the South east headed to Live Oak, Florida to compete in the Smokin’ on the Su-wannee cook-off. This cook-off is sanctioned by the Florida Barbecue Association and held at the Spirit of the Suwannee music park, which is fi lled with wonderful ameni-

ties for a cook-off. Friday night, cook-teams and guest at the contest enjoyed hear-ing one of their own, Dorsey Odell of Unknown BBQ Competition Cook Team take the stage as opening act for national recording artist Jamie Davis.

As Saturday morning rolled around, the smoke had fi lled the air. Teams compet-ed for over $13,000 in prizes in the categories of Brisket, Pork, Ribs and Chicken but only one could take home the grand prize and top brag-ging rights of the year. It couldn’t have been an easy feat with the teams on this roster but Thomas Henry

and his son Josh, who make up team Budmeister, made it a cook-off to remember add-ing his third Grand Cham-pionship of the season and taking home $3,150 in cash money. Team Budmeister fi nished the cook-off with a fi rst place pork turn-in, fi fth place ribs and ninth place chicken.

Bill and Teresa Tanner, head cooks of B & T Cook Team, out of Thomasville, Georgia took home Reserve Champion with their third place brisket, seventh place pork and tenth place chicken at the competition.

See Smokin’ on the Suwannee Page .......10

The BBQ Times August 2012

Calendar of EventsAlabama Barbecue

AssociationAugust 18th, 2012

Stokin’ the FireBirmingham, AlBackyard DivisionContact Joy Hullet at [email protected] 205-324-1911 www.slossfurnances.com

September 14 & 15, 201218th Annual RiverfestDecatur, AlabamaPro & BackYard DivisionContact Ken Hess at [email protected] 813-431-9928www.DecaturJaycees.com

October 12 & 13, 2012Oktoberfest BBQ ChallengeCullman, AlabamaPro & Backyard Division Contact Mike Howell at [email protected] 256-348-9590

October 13, 2012Heart of Clarke Fall FestivalGrove Hill, AlabamaBackyard DivisionContact Toni Ice at [email protected] 251-275-4278

October 20,2012Sausage Fest BBQ Cook-OffBackyard BBQContact Carol Reed [email protected] 251-578-1707

November 30-December 1, 2012Christmas on the RiverDemopolis, AlabamaPro & Backyard DivisionsContact Paul Wilingham at [email protected]; Call 334-289-2856

Georgia Barbeque Association

September 7-8, 2012ComSouth Hambone JamGBA State Championship

Ft Valley, GAKathie Lambert (478) 825-5986

September 14-15, 2012Sumner Egg Festival BBQ Bash107 Walnut StreetSumner, GAAmy Gray (229) 319-5750

Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds1025 S Hill StreetGriffin, GA

October 5-6, 2012 3rd Annual Fall Line BBQ Contest304 Milledgeville RoadGordon, GA 31031Josh Youmans (478) 628.1114

October 12-13, 2012 Hog Jam The Lodge at Copperheadthelodgeatcopperhead.com171 Copperhead ParkwayBlairsville, GAMichelle (706) 835-7433

October 19 – 20, 2012 6th Annual Tennille BBQ BlastTennille, GADowntown Development Authority (478) 552-7875

October 26-27, 2012Hawkinsville Harvest FestPigs & Producewww.hawkinsvilleharvestfest.com Downtown HawkinsvilleBob JohnsonP. O. Box 120 – 42 Lumpkin St.Hawkinsville, Georgia 31036(478) [email protected]

Florida Barbeque Association

August 25, 2012

BBQ Contest and Benefit Fund Raiser - Titusville, FLGlenda A. Brown (321)-403-1609

August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FLVisit www.flbbq.org for more info.

September 7-9, 2012Jacks Old South Cooking School Unadilla, GAVisit www.jacksoldsouth.com for details.

September 14-15, 2012 Smokin’ Pig Fest Lake City, FLWanda Jones 438 SW State Road 247 Lake City, FL 32056(386)-867-3169

September 22, 2012 Smokin’ on the Bay Bayfront Naples, FLBonnie Roberts (239)-443-8810

September 28-29, 2012 Grant Bar-B-Que Fest Grant, FLCheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909(321)-794-9393

October 6-7, 2012 Swamp Boys Competition Q School - Venice, FLVisit www.swampboys.com for details.

October 6, 2012 Butts and Brisket Competition Fernandina Beach, FLJay Robertson(904) 277-7350 x 2013

October 12-13, 2012 Mulberry Fine Swine At The Pit Mulberry, FLFine Swine At The Pit P.O. Box 1210 - Mulberry, FL 33860Bonnie Titus - (863)-712-0625

October 19-20, 2012 Georgia/Florida Tailgate Bar B Q Cookoff - Jesup, GARotary Club of Jesup 648 Harper Street - Jesup, GA 31546Chip Nance - (912)-202-2313

Memphis Barbecue Network

August 24- 25, 2012Music City Festival & BBQ Championship100 1st Avenue S Nashville, TN Contact: Brian HamiltonPhone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com

WWW.BQTIMES.COM

September 7- 8, 2012Fire and Feast BBQ FestivalYazoo City Fairgrounds203 Hugh McGraw Drive (Airport Road) Yazoo City, MS Contact: Tonja Ray-SmithEmail: [email protected]

September 14- 15, 2012Smokin Aces BBQ ChamionshipHarrah’s Tunica13615 Old HWY 61 NTunica Resorts, MS Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484

Septmeber 21-22, 2012Murphysboro Barbecue Cook Off214 N 17th StreetMurphysboro, IL Mike Mills Phone: 618-684-8902

October 4- 6, 201240th Annual World’s Oldest Bar-B-Que Cooking ContestCovington, TNContact: Sandra McCalla & Linda WilsonPhone: 901-476-6879 or 901-652-0555Email: [email protected]

October 12- 13, 2012Cleveland, MS State Championship Mississippi Delta State Barbecue Contest/Cleveland OctoberfestContact: Elise JenkinsPhone: 662-756-2011 or 662-756-4936Email: [email protected]

October 12-13. 2012 Time Warner Cable BBQ and BluesContact: Adrienne FrankPhone: 704-332-9594 or 704-564-2568Email: [email protected]

October 12-13, 2012Butler FestButler, ALContact: Mayor Ben SmithPhone: 205-459-3795Email: [email protected]

October 12- 13, 2012Mississippi Delta State Barbecue Contest/Cleveland OctoberfestCleveland, MSContact: Elise JenkinsPhone: 662-756-2011 or 662-756-4936Email: [email protected]

Check it Out! I’m detachable each month! Calendar of Events Continued on Page 23

Post it in your Cook Trailer or Office!

August 2012 The BBQ Times

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FOOTHILLS COUNTRY FAIR BACKYARD BBQ BASHCleveland, Tennessee • July 27-28, 2012

Grand Champion Warren Co. Pork Choppers

Reserve Champion : Jiggy Piggy3. Smokin’ Triggers 688.57124. Lotta Bull BBQ 687.99985. Butts, Bellies and Buddi 686.28546. Adam’s Rib 685.14307. Midnight Burn 684.57128. South Pork 681.71429. Smoke Me Silly 679.9998

10. Bailey Smokers 677.714411. DoRagQ 677.714012. Swiggin’ Pig 676.000213. The Blue Bloods 674.285414. Backyard Kuisine 670.857015. Smokin’ in the D 670.857016. Late Night Whiskey Smoke 670.856617. Buttrub.com 670.285418. Bean Bandits 670.285219. Hicktown BBQ 669.714220. Smokin Butt Crew 669.7138

CHICKEN:1. Smoke Me Silly 177.71442. Bean Bandits 177.14283. Smokin Butt Crew 176.57144. Butts, Bellies and Buddi 176.00005. Old Plantation BBQ 175.42866. Bailey Smokers 174.28587. Dirty Ol’ Butt Slappers 174.28568. TNT Southern BBQ 173.14309. Lotta Bull BBQ 173.142810. Firehouse Smokers TN 172.5714

RIBS:1. Why You Grillin Me Dawg? 177.71442. Late Night Whiskey Smoke 176.57143. Smokin’ Triggers 175.42864. Chubby Q 174.28585. Midnight Burn 173.71446. Warren Co. Pork Choppers 173.71427. Holy Smokes BBQ 173.14288. Butts, Bellies and Buddi 173.14289. The Smokehouse Mafia 172.000010. Thunder Road Smokehouse 170.8574

PORK:1. South Pork 176.57142. Adam’s Rib 174.28583. Hicktown BBQ 173.71444. House of Hickory 172.57145. BBQ’s Best 172.57146. Warren Co. Pork Choppers 172.57147. Smokin’ Triggers 171.99988. Legacy Smokers 171.42869. The Blue Bloods 171.428610. Bailey Smokers 171.4286

BRISKET:1. Pit Bulls Up in Smoke 178.85722. Jack’s Old South 178.28583. Lotta Bull BBQ 177.71424. Jiggy Piggy 177.71425. Adam’s Rib 176.57146. Warren Co. Pork Choppers 175.42847. Smokin’ Triggers 173.71428. Smoke on This 173.14289. The Blue Bloods 173.142810. Smokin’ in the D 172.5714


In mid-July, I had the pleasure of traveling up to Columbia, South Carolina and meeting the fi ne folks who run the South Caro-lina Barbecue Association. I can’t quite say I have met more “fi ne” folks. That’s just the only way I know how to put it.

Let me tell you how this

all came about. I have been on the mission to get these barbecue associations more involved with the paper and trying to let them know what I have out there to offer them. Things that are to the advan-tage of the association and it’s members, and just mak-ing sure they knew the paper was out there. Although the paper has it’s third anniver-sary coming up, there are still folks who don’t know about the paper.

Along this mission, was the South Carolina Barbe-cue Association and the fi rst person I spoke with was Mr. Lake High. Mr. High was not familiar with the paper, I guess my e-mails for the last two years had been go-ing to outer space. That’s the only things we can come up with. When I fi nally got in contact with Mr. High, we e-mailed a bit, I sent him some copies of the paper and then came the phone call. I heard

him on the other line, and I thought well, he either hated it or he loved it, lets see how it goes. Bottom line, I think he liked it alright.

Lake shared the papers with some of his buddies on the Board for the South Carolina Barbecue Associa-tion, which believe it or not, were also members of the South Carolina Press Asso-ciation. They liked it. This phone call continued, my anxiety levels were starting to decrease and Lake asked me to come up to Columbia to meet him, his lovely wife Margo for the SCBA Judges Seminar in July.

Of course as the time got closer and I began to speak with Morrey Thomas and Bill Rodgers a bit, we all arranged to have dinner and discuss what the South Carolina Barbecue Asso-ciation and The BBQ Times could do together to further Competition BBQ in South

Carolina. I made the ride up early

Friday afternoon and arrived to meet Lake and Margo, who are beyond all standards of southern hospitality. Ab-solutely wonderful people in my opinion. Then arrived Morrey Thomas and his wife Pam as well as Bill Rodgers. Throughout the evening, ideas began to come from all around the room, saying what can we do.

Well folks, I’ll tell you. Starting in September there will be a page in the paper that is on the South Caro-lina Barbecue Association, one that you can only fi nd in The BBQ Times. Morrey and Lake are working on a layout and unique design for this and we look forward to keeping the readers of The BBQ Times up to date on the South Carolina Barbecue Association.

That Saturday, I attended the Judging Seminar they

had, which had seventy eight students attend. If you have never cooked or been a part of SCBA, I suggest you check it out. As long as the drive isn’t too far, it’s a great organization and I would rec-ommend the Judges seminar to learn how their judging process works. The SCBA is very different than many other associations out there in the South East. I liked it myself. I hope you like what we have coming for SCBA next month.

•••• Are you involved in a

BBQ Association that is not part of The BBQ Times? Let your association know you would like to see more infor-mation in The BBQ Times. I try my best to cover as many competitions as I can, but as I am sure many of you know weekend after week-end after ten weekends gets old pretty quick. I am only one person and a whole lotta

ground to cover. If you are out at a competition, cook-ing or just visiting feel free to submit your photos from those competitions.

If you are an event orga-nizer and would like The BBQ Times to be part of your event or would like The BBQ Times to cover your event, send me an e-mail and we will check out the calendar. If I can’t be there, anyone is more than welcome to send in photos and I will happily give photo credits for them.

The next few months I will be doing quite a bit of travel-ing, if all goes well, our new web site will have a blog and I will be able to post live news feeds to the web site and you can keep up there in between print editions. If I don’t see you on the trail in the next few weeks, I’ll catch ya next month.

Ya’ll keep rubbin’ those butts!

Hello my Barbecue family readers. This month, I want to share with you some real life experiences. I’m sure at some time or another you have had similar instances occur while you were at a competition. One of the big-gest mistakes you could ever make during a competition is to change your cooking pro-cess without fi rst doing a test cook. I have been a barbecue cook for over 50 years, 12 of which have been in pro-com-

petition. To make the mis-take that I did in the largest FBA contest ever and blow our team chance for Grand Champion is unforgivable. Most who know me will tell you that I am very confi dent and always stay focused on all aspects of a competition. What I have learned over the years is that you must stay focused, be confi dent, remain consistent and al-ways be in control. What I’m about to tell you is a real

life story called “Screw-up”! Hopefully, after reading my misfortune no one will ever let this happen to you.

On the 28th of July 2012, we were cooking at the Smokin’ on the Suwannee (SOTS) BBQ festival in Live Oak, Florida. As I said; The Largest number of teams (83) for a FBA contest ever in the history of the Flori-da Barbecue Association. As with most professional cooks, when something is working for you, “Don’t change what your doing” be consistent and have confi dence. Well, with my chicken thighs, I decided to brine them for 4 hours look-ing for tenderness and better texture. Also, as with other categories that I do brine it opens up the pours so that the rub will penetrate deeper into the meat. Lets just say, works with pork, but not so well with chicken. To add insult to injury, I used salted butter during the cooking process. The results as you can imagine was Salty briny

chicken thighs. The key here is to be consistent, “If it ain’t broke don’t fi x-it”! Never change your cooking pro-cess at a contest. We were not “DAL”, probably should have been, but salvaged 70th place out of 83 teams. Nor-mally, we are always in the top 10 with our chicken and have never brined.

I would also like to share with you our cooking expe-rience with our brisket. Most contest we cook Certifi ed Angus Beef (CAB) choice brisket. Since this was going to be a big contest I ordered a 17.5lb prime brisket out of Kansas. Again, by not focus-ing on my cooking time line for a prime vs. choice bris-ket, I overcooked it plus had to hold it for 7 hours before turn in. Prime briskets are so full of marvel that you need to shorten your cooking time by as much as 2 hours some-times. Results, it was way to tender. Sometimes you can overcome that by cutting your slices a little wider. When I reached a little over

a 1/2 inch thick on a slice, I knew the judges would score me down. As a certi-fi ed judge, I can tell you that a thick cut slice of brisket is a dead giveaway for an over-cooked brisket.

We placed 38th out of 83 teams with our brisket and again this is the fi rst time we have been out of the top 10 in brisket. Overall we did quite well at the SOTS. Besides chicken and brisket, we placed 10th in ribs and 3rd in pork out of 83 teams.

As with all my articles, my main focus each month is to offer you information and sometimes-real life ex-periences that will help you in your quest for a grand championship. Many of you have contacted me asking for advice and tell me how much you enjoy reading my articles each month and I thank you for that. As I tell everyone, I am more than happy to help you. Under-standably, I will not share with you all my techniques

See Carl.....Page 8

Carl Williams “Que-Talk with Smokinwilly”[email protected]

Audrey Evans Editor & Publisher

[email protected]@yahoo.com

Audrey A. Evans Editor & Publisher

The Times�“For The Folks That Want A Little Smoke In Their Life”www.bqtimes.com BBQ

The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333Published by Double A Evans, LLC DBA The BBQ Times.

Mailed Standard Permit 2 Paid at Perry Ga. 31069

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

Dionn LantonAdvertising Executive

all came about. I have been him on the other line, and I Carolina. had, which had seventy ground to cover. If you are

Another Story from the Crazy Traveling Lady, Off to Columbia I went

Blowing the largest FBA Contest Ever....life story called “Screw-up”! chicken thighs. The key here a 1/2 inch thick on a slice,

Blowing the largest FBA Contest Ever....Never Compete without a Test Cook


Dana Hillis President

Fl BBQ Association

BBQ is a true American tradition and after the last few years of traveling and cook-ing in a lot of different towns and meeting a lot of people I have realized how important this sport is to our American way of life. We recently went to a rally for a politician and one of the volunteers had cooked a whole hog for ev-

eryone to sample. I had my wife, 3 sons, 2 daughter in laws to be, 1 grandson and one future grand son with me and ran into a bunch of other families at the event.

We went to Live Oak and the phenomenal job Damon Wooley did at this contest would have been a whole lot harder without the help of his brother Jay, Pops, Damon’s lovely wife Ash-ley, Jennifer – who helped cook biscuits and bacon for breakfast - and Mog – Da-mon’s mom who also is my ambulance driver. This gang dives in to work at this event and most contests Wooley Bully BBQ does has most of the family there.

Everyone knows I cook a lot better with Janet and Cadin at a contest and my 2 brothers have joined me at several contests and we have a pretty good winning percentage when we are

there. Leonard Cook drives all the way to south Florida to cook from Alabama and gets to cook with his son and family. They have cooked and vended and they have a great time when they are to-gether and I look forward to seeing them.

When the Bubba Chuck BBQ team was cooking a lot it was a blast hanging out with that family. Mike, His brother Adam, His dad Jer-ry, his sister Amanda and all the cousins and in laws that would join these guys. You might know them better by their BBQ names – Bubba Chuck, Up Chuck, Papa Cap Chuck , Ground Chuck, Ex Chuck, the list goes on. They opened Bubba Chucks BBQ in Winter Haven 2 years ago and are doing well – I highly recommend a visit there.

Team Unknown is made up of 2 brothers, a brother in

law a dad and now that mom has gotten involved the team has really come together. These guys cook, ride, sing play and laugh a lot and if you want to hear some great entertainment, eat some good BBQ, laugh hard and maybe even visit Dorsey’s spirit world stop in at Team Unknowns site. They may have the biggest following in BBQ.

All the Husband and wife teams that cook togeth-er make this a true family event. Terry Mckay cooks better when his wife and daughter are not out riding horses. Terry’s daughter is one of the nicest kids I have ever met and has a million dollar smile. Uncle Kenny is not as good without Melissa and Ashley. This list goes on and on.

Audrey Evans and her family have recently cooked together, taken cooking

classes together and truly make BBQ a family event. The Fun Cook is coming fast and this is an event a lot of families come to and a good time is had by all. If you have not seen some family for a while fi re up a grill and get them to the house to en-joy some food and fun. We have a thing we do called nacho Wednesdays where we have some kind of BBQ including pork nachos and have the kids – and a lot of friends come over to eat. Its great fun and easy to do.

We are about to have a family BBQ throw down at the Fernandina Beach contest where Big Papas Country Kitchen is cook-ing against Mawws Country Kitchen. Janet has decided she is going to prove to ev-eryone she can out cook me and I am scared because if she wins everyone will think she has been the cook behind

any success we have had. We have a bunch of people coming to help us vend and they all are wanting to be on her team. Looks like its gon-na be me by myself cooking against her and her A team – this is gonna be fun!

Bring the kids to an event where they have a kids q and you will have one of the best times ever. To my brother Forrest – cant wait to see you at a contest – we miss you.

Well folks one season has come to and end and a new cooking season is beginning. Many cook and judges will gather in Fort Valley for The ComSouth Hambone Jam, GBA State Championships, September 7-8 2012. Cooks will get double points for this event so you better get there early to get a “great” cook site. I toured the cook-ing site the other day with Bobby and there are no bad sites. The city of Fort Valley

has gone all out in support of this event, 30 amp ser-vice available at every site and water is available at ev-ery site also. This year you are going to have to walk a little for turn-in’s so check your times but they believe by next year that will not be an issue either. So our “hats-off” to our Ft Valley friends.

••••Who will be The Georgia

Barbecue Association Team of the Year? I can tell you this. They are a great group of cooks and will represent us well in Las Vegas at The World Food Championships later this year. My hat is off to them and what a great cook year with 261 points. They won by ? points, you guess, it was close. I fully expect the 2012-2013 cook-ing year to be even closer. We have bunch of teams that are showing everybody that they can cook with “the big-boys”, and I am saying “bring-it-on” and lets make

this next year a “nail-biter” all the way until September of 2013. Our GBA cooks are showing The Barbecue world that they are able to compete with any associa-tion at any level and win at any time. I am person-ally very proud of all of our cook-teams and all of their cook-team members. Un-less you have spent the time, from pulling-onto a site to pulling-off a site you do not have a clue as to what a team goes thru to get their prod-uct prepared, presented and judged. You might want to ask a cook-team if you could be a “guest team-member” one time just to see what it is all about. Some teams might say no but I can guar-antee you there are others that would accommodate your wish.

••••We have added nearly

a hundred new judges this year and to all “Welcome Aboard”. Some of these judges have come from oth-

er associations and we have trained others from scratch. I want to thank Jimmy & Pam Nelms for doing our new judges training classes. They are doing a fi ne job upgrading there training classes and with help from Greg Hoyt and others. We have some very good judges in our association and they are doing an outstanding job at the judging tables. Its amazing how our “sea-soned-judges” seem to take the “newbie’s” under their wings and support them and offer advice that makes these new judges better at each event they judge.

••••I would also like to take

this opportunity to Thank all of our host for the GREAT cook-offs they are sponsor-ing with The Georgia Bar-becue Association. We have lost a contest here and there but we are adding new con-test each year also and the season continues to grow. I am talking to four or fi ve

folks right now that are in-terested in putting on a con-test and you will be surprised to see some of these come to fruition.

••••Jimmy Nelms your Vice

President, Pam Nelms your Sec/Treas and I, would like to take this opportunity to say Thank-You for the con-fi dence you are placing in us for another year. Our pledge to you “we will work harder this year to help the GBA be the best organization it can be”.

Our Board of Direc-tors has given us the guidelines we need to strive to make every aspect of our organiza-tion great and that is our goal. Our GBA Reps have all been trained so that at any given event our “Lead-Rep” is fully capable of running the event according to GBA guidelines.

••••Your elected offi cials

ask you for your feed-back at all times and who knows there are still many good ideas out there that can help so don’t be bashful to bring your idea forward.

••••I look forward to seeing

all of you this next year and lets all make every effort to make this next year the best it can be and that means you, you and you putting forth our best efforts.

August 2012 August 2012 The BBQ TimesThe BBQ Times Page 5Page 5

A Message from Your President

Harry Faircloth President

GA BBQ Association

FBA Representing A True American Tradition : Family

A New Season to Bring Exciting Points Races


Gary Lanton“BBQ 101”

[email protected] Everyone! I hope that

everyone has enjoyed their summer and is ready for school to start again. Have you ever wondered why teams seem to do better in some areas than others? Or

how you tend to score higher in the north more than the south? This month I want to talk a little about fl avor pro-fi les and how they differ per region, and by sanctioning body.

Have you noticed that in some locations you do bet-ter or worse then other loca-tions? Did you ever wonder why local teams seem to do well at their home competi-tions? After talking to a lot of seasoned pros, I think the general consensus is that regional fl avor profi les do play a big part in competi-tion. A lot of people will tell you that “good is good”, but what Florida and California judges think is good can dif-fer considerably.

I personally have found that between the sanction-

ing bodies that I compete in (GBA, FBA, and KCBS) there are different fl avors. The Georgia Barbecue As-sociation tends to lean to-wards a sweeter fl avor pro-fi le. I think the same holds true for the Florida BBQ Association. We tried to use some of these profi les with the KCBS and didn’t fare as well. As a young team we were always told that the judges like “candy” BBQ, so that it what we tried to achieve. When doing this there was a lot of trial and error involved. I think there is a fi ne line between too sweet and too savory. There were times that we were too sweet and our scoring re-fl ected this. What we have been more successful with in the KCBS with an authen-

tic BBQ sauce that is not too sweet and not too tart, but when you think of BBQ chicken as a kid that is what I have found works best.

Can the judges with-in the same organization look for differences depending on their region? I think the answer is yes. I think that has a lot to do with the age and gender of the particular judges that are judging that day. For instance, I think that older judges might look for a sweeter fl avor profi le, with a more tender, let’s say rib, than a younger judge might. I also believe that a male judge might like a little spicier fl avor than a female judge.

I also think that your smoking woods and grill types affect the profi le that

judges are looking for too. I’m not sure if many of you have noticed, but a lot of teams have moved back to using stick burners for their big meats. You can see that a lot of the teams that do this have been hitting more often. The smoke that teams are getting from these hot burning wood fi res is what the judges are looking for. I have seen a lot of teams start their meat on the stick burner for the fi rst couple of hours and then they throw it in an insulated grill or pellet grill to fi nish off their cook. This way they can get the smoke fl avor that they are looking for and sleep without having to tend fi re all night.

Smoking woods are re-gional as well. For instance Texas guys use Mesquite

wood for smoking their big meats. I don’t think that you would get away with that in the south. Here, more of the oak, pecan, and hickory with a fruit wood are pre-dominately used. I prefer a mixture of pecan and cherry wood. Lots of teams use peach wood with a lot of success as well.

In conclusion, there is a lot of emphasis put on the fl avor profi les used in BBQ. While I think this does have a profound effect, I think the most important thing is to cook the meat. If you cook your meat correctly the fl a-vor profi le you impart will be icing on the cake. Good luck to you guys out there.

Jim Burg of Killer B’s BBQ took Monday Nights at 7pm. Jim has had Bub Ba Q, Butcher BBQ, and Gary Lanton from Holy Smokes BBQ Team. Danny Coogle has stopped by talking about Pit Bulls Up in Smoke online BBQ School. Jim is compet-ing in 5 sanctioning bod-ies this year, SBN, SCBA, GBA, FBA, and KCBS he is going to try to win Team of the year in 2 of them.

Tuesday night we have Chard Ward of Whiskey Bent BBQ which has been our #1 show for a long time. Chad has appeared on Food Network Chopped, is fi lm-

ing something else now!. Chad Ward is a Champion-ship FBA Cook and a Top Notch Radio Host! We expect Chad to end up in a permanent spot on a Food Channel soon as he just has a star personality and per-sona! Chad has been a cor-nerstone of BBQSuperStars Radio and if you want to spend some wise advertis-ing dollars. Whiskey Bent “In the Pit” is a great place to put them!

Wednesday night is “Get-ting Sauced” with Shane Draper. Shane has reached out to the industry leaders in BBQ and is promoting products, grill, smokers, competition teams, and all things found in the Industry of BBQ! He’s the third of our Big Three! Shane has an award winning sauce, Drap-ers BBQ Sauce, Champion-ship Rub, Beef Rub fi nding its way onto competition ribs and butts. Shane has a little magic in everything he touches and I expect him to land up owner of a huge company one day that will be a game changer in BBQ!

The Big Three! Jim Burg, Chad Ward, Shane Draper Monday, Tuesday and Wednesday Night is the Starlight of BBQ Radio!

Boston Celtics and Miami Heat Move Over BBQSu-perStars got its own Big 3 coming through!

Thursday we have a Champion BBQ Cook, Mover and Shaker in BBQ in South Carolina and The South East, He has a world renown BBQ Sauce and Rub. Mark Busbee, and Tim Handy. Mark Busbee has Smokin Coles the #1 sauce in South Carolina. Buzz’s Butt Dust, Smokin Coles Rub, are all Champion-ship Rubs and Sauces that have won in almost every Sanctioning Body in the Country! BBQ Shop Talk features some of the most knowledgeable people in BBQ in the Country!. Lots of participation from around the Country! Food tips and a web site dedicated to the show BBQ Shop Talk!

Friday Night we have Beer Night out on BBQSu-perStars. The teams are in the fi eld and we just want to blow off steam from a hard week! Let’s Celebrate BBQ on Friday where ever you are at on Beer Night Out!

Saturday we have a Live Results Show from some-where around the Country! Broadcast as it happens Jim Burg Broadcast this show!

Sunday features our newest Radio Host Chris Chadwick! He is one cool guy! Chis was born with a knife and a Pork Shoul-der. If he had the funding Hawg County Cookers have been tearing up the Ten-nessee BBQ Association

Circuit. He has big fi nishes in KCBS, MBN and TBN! He has a full line up every week and that line up could include you!

The number to call in is 347 202 0263. Monday 7pm Est, Tuesday 7pm Est, Wednesday 8pm Est,

Thursday 7pm Est, Friday 7pm Est, Saturday Check Schedule, Sunday 7pm Est! Its your network folks! Its BBQSuperStars Radio Net-work! 7 days a week, BBQ every day Championship Style, By the Champions!

Darryl Mast BBQ Superstars.com

[email protected]

This morning I glanced out the window, thought I saw a fl ash of light, it was the sun shining on some green leaves off of a tree outside. As we grow older, we tend to notice things like that: The Fragrance of gardenia, the beauty of a rose the dew on the wet grass, the smile on a child’s face or the laughter of children playing.

Then as I recall memories of long ago when I was younger, when we sneaked off to the old swimming hole and spent some of the hot summer days playing in the cool water, or when my brothers, our friends and I would roam the woods, barefooted, looking for rabbits or a little innocent bird to shoot with our sling shot’s. As we grew older, I remember some of the things that our parents taught us, don’t ever take any thing that does not belong to you, and don’t lie or cheat or steal, always give an honest days work for an honest days pay. Upon growing older, I found out what they meant by be-

ing honest. In proverbs Chapter 6, we read there are six things the Lord hates: a proud look, a lying tongue and hands that shed innocent blood, a heart that devises wicked imagina-tions, a false witness that speaks lies and he goes on. My son, keep your fathers command-ments and forsake not the law of your mother. Wherever you go, it will lead you, when you sleep it will keep you. For the commandment is a lamp and the law is the light, and the way of life. It would be great if parents still taught their children these values, too many times I think we depend on the schools to teach our children these things today, and then the courts tell them what they can teach, and that is not what the Bible teaches. We have turned our backs on God, we think we have a better way, and we see what is happening to our country, to our children, we need to wake up and let God take control. Have a little faith in a higher power, now that is the way I see it.

The Way I See It

Ernie WrightDW’s Kountry CookersInspirational Thoughts

Bbqsuperstars Radio Network Is Exploding

Page 6 August 2012

how you tend to score higher ing bodies that I compete tic BBQ sauce that is not judges are looking for too. wood for smoking their big

Do Regional Variations Affect Competition Scores?


Michael McDearmanAmerican Grillmaster Experience

Get Fired Up Foods!

COMPILED AND SUBMITTED BY

HARRY FAIRCLOTH

SOUR CREAM NUT POUND CAKE

1 cup sweet whipped butter3 cups sugar5 eggs3 cups plain flour1⁄4 teaspoon baking soda1⁄2 teaspoon vanilla extract1⁄2 teaspoon lemon flavor-ing1 cup sour cream1 quart pecans, chopped

Cream butter, add sugar gradually. Add eggs one at a time and beat well after each. Mix flour and soda and add alternately with sour cream to creamed mixture. Add flavorings and nuts. Bake at 325 degrees for 11/2hours.

GLAZE

2/3 cup sugar1⁄4 cup melted butter1/3 cup orange juice

Sweet Treats from the Georgia Barbecue AssociationMix all ingredients to dis-

solve; pour over hot cake.(I guarantee

you it is delicious)

This recipe is from yours truly—that is Harry Faircloth’s family cook-book his aunt Lillian Dur-ham.

WASH DAY CAKE

1 cup sugar cane syrup2 or 3 hen eggs (fresh from the farm hen-house)2 cups flour1⁄2 cup fresh cow’s milk1 cup lard (made at the camp)A little vanilla and/or lemon flavoring

Mix well and pour in an iron skillet and put in a wood stove oven and bake

til done. (I suppose we will have to guess at a temperature of about 350-375 degree oven and bake until done)

The next dessert recipe comes from my brother-in-law John Ricketson III and he swears that his grandfather used to run a prison camp in the early 1900’s and the men at the “camp” would make this.

HEAVENLY HASH

1 pint whipping cream250 small marshmallows25 maraschino cherries,

chopped1 small can pineapple1 cup chopped pecans

Whip cream. Add other ingredients. Mix and chill several hours before serv-ing.

The next recipe is from my cousin down in Decatur County Georgia and he told me his mama used to fix this all the time for them and it was his favorite as a child and adult. (says he even learned to make it)

TUNISIAN GRILLED BEEF LETTUCE

WRAPS

Ingredients1 beef top round steak, cut 3/4 inch thick (about 1 pound)8 large lettuce leaves (such as leaf, Bibb or iceberg)Finely chopped fresh mint leavesDate Marinade and Spread:

2/3 cup pitted dates1/3 cup water1/4 cup extra-virgin olive oil3 tablespoons fresh lemon juice2 cloves garlic1/2 teaspoon salt1/2 teaspoon ground cori-ander1/4 teaspoon pepper

SLAW1/2 cup julienne-cut carrots1/2 cup julienne-cut hot-house cucumber2 tablespoons fresh lemon juice1 clove garlic, minced1/4 teaspoon salt1/8 teaspoon pepper

Place Date Marinade and Spread ingredients in food processor container. Cov-er; process until smooth. Cover and refrigerate 1/2 cup for spread. Place beef steak and remaining mari-nade in food-safe plastic

bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as over-night, turning occasionally.

Combine Slaw ingre-dients in medium bowl; mix well. Set aside.

Remove steak from marinade; discard mari-nade. Place steak on grill over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat for preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occa-sionally. (Do not overcook.)

Carve steak into thin slices. Spread 1 tablespoon reserved Date Spread on each lettuce leaf. Top evenly with steak slices and slaw. Sprinkle with mint, as desired. Roll up.

Fire Up The Grill with Tunisian

BY BRIAN MEAGHERHOT SAUCE DAILY

www.hotsaucedaily.com

CRAB PIE RECIPE

Crab dip, crab melts, crab cakes – all are delicious ways to enjoy fresh blue crab from the Chesa-peake Bay. This Crab Pie recipe just blows everything else out of the water, so to speak. Make this easy pie for your next family gathering, and get ready for the accolades and the “I need this recipe!” comments.Crab Pie is a rich, savory, almost quiche-like pie that is very satis-fying. With one bite you will say “wow”. This is a “stellar” ap-petizer or even entrée to take to your next family gathering that will just blow away any dip that you used to bring.

2- 9” deep pie crusts (baked 3 minutes and cooled)

1 lb. lump crab meat * 4 eggs 2 Tbsp. flour 1 cup mayonnaise 1 cup whole milk 8 oz. shredded Swiss cheese 8 oz. shredded Cheddar cheese 2 tsp. Old Bay seasoning 1- Tbsp. finely chopped onion 1- Tbsp. finely chopped green pepper

* – We used backfin, and it was fine. Lump is the most expensive and not neces-sary.

Pre-heat oven to 350o – par bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from stick-ing. Combine eggs, flour, mayonnaise and milk, mix

well. Add remainder of the ingredients (except crab meat) and mix well. Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with addi-tional Old Bay Seasoning. Bake at 350o for 50 min-utes or until knife comes out clean. (Check at about 40 minutes to avoid burn-ing, since ovens vary) Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious. Think crab cake meets quiche. Spend the 90 min-utes or so it takes to make (from start to finish), and you will be glad you did. After all, it’s crab. It’s pie. It’s a winner!

Let us know if you make this dish. We’re here to help, just ask.

EASY HOMEMADE BLUE CHEESE

DRESSING

Football season is here, and there are wings to be made and eaten by the dozens!And to go with those wings, you’re gonna NEED this easy to make blue cheese dip recipe.This is now our go-to, in house,

gotta have, blue cheese dip for wings and veggies!An it’s so easy, you’ll never go back to Marie’s or those other dips-in-the-store. Really.

1 c sour cream 1/2 c mayo 1/4 cup blue cheese, crumbled (or more to taste) 2 Tbs fresh chives,

minced dash salt dash pepper dash garlic powder

Blend all ingredients in bowl, chill at least 1 hr for flavors to marry.

Serve with hot wings & celery, or with a salad.

CRAB PIE AND HOMEMADE BLUE CHEESE DRESSING


Bi-Lo Family Reunion BBQ Cook-Off

From left to right, Dennis Jarrett of Pot Belly Cookers who took third place; Kar-ronie Truzy and Jarod Shippy of Winston-Salem, NC who were the Peopleʼs Choice winners; Jeff Smith and Larry Bowling of Smokinʼ Stacks who were the first place winners; George King and Gary Freeman of Canʼt Quit Smoking, who were second place winners.

August 10, 2012 • Piedmont, South CarolinaSouth Carolina Barbeque Association

1. Smokin’ Stacks 15.54862. Can’t Quit Smokin’ 15.25833. Pot Belly Cooker 14.86714. Up In Smoke 14.73575. Firetower BBQ 14.69296. Outlaws BBQ 14.47007. Jackleg BBQ 14.45718. Fat Boys Barbeque 14.34179. Smoke Out 14.3000

10. Grub-A-Dub 14.152911. Two ol’ Boys 14.128612. Sharky’s BBQ 14.058313. Pop & Sons 13.892914. Forever Young Catering Service

13.741715. Moe & Joe’s BBQ 13.540016. Satchamo’s BBQ 13.4700

PHOTO AND RESULTS SUBMITTED

1. Smokin’ Stacks 15.55002.. Can’t Quit Smokin’ 15.45833. Big GQ 15.44174. Up In Smoke 15.25005. Pork Fat Rules 15.21176. Jackleg BBQ 15.19177. Fat Badgers BBQ Crew 15.12678. Pimp My Pig BBQ 15.07509. Greenwood Smoke 15.063310. Backwoods BBQ 15.0417

11. Right On Que 15.018312. Fatboys BBQ 14.963313. Big Johns BBQ 14.900014. Palmetto Smokehouse 14.888315. Bad Mother Smokers 14.865016. St. Louis Pit-Que 14.761717. Soggy Bottom BBQ 14.701718. Smokin’ Rita 14.666719. No Pig Left Behind 14.605020. CCI 14.5333

Peach Festival BBQ CookSouth Carolina Barbeque Association

Gaffney, South Carolina • July 14, 2012

and recipes, but I will pro-vide you enough information that will help you improve your scores and hopefully move you into a 1st place finish. You can contact me in person or at one of the e-mail addresses below.

••••If you have any specific

topics you would like for me to address or feedback, please e-mail me at [email protected] or [email protected] .If you are a new team just getting started in pro-

competition and need help, please e-mail me and I will be happy to work with you. Remember! For all your bar-becue news and information go to www.bqtimes.com the best barbecue newspaper in South Georgia!!!

••••Reminder: The Ham-

bone Jam BBQ (GBA State Championship) is on the 7th and 8th of September in Fort Valley, Georgia. If you haven’t signed up, you need to get your application and fee mailed in. This is going

to be great event and looking forward to seeing you there.

Cue’~Tip of the month: Stay focused on what your doing, always be consistent in what you do at every con-test, maintain confidence in what your doing and be in control of all aspects of the competition process! P.S. “Don’t test cook at a con-test”!!!

Stay safe, Have fun and Happy Cue’ing!!

Carl Continued from Page 4

Looking for

Smokin’ HOT

Advertising Rates?........

Contact Us NOW!! ........

[email protected]@[email protected]

478-218-2333........WWW.BQTIMES.COM

August 3-4, 2012 • Kansas City Barbeque Society More on Page 18August 3-4, 2012 • Kansas City Barbeque Society More on Page 18Dillard Bluegrass & Barbeque Festival • Dillard, GAAugust 2011 The BBQ Times


Grand ChampionJack’s Old South

Reserve Champion: Bub-Ba-Q3. Buttrub.com 688.00024. Smoke This 687.42845. Hot Wachula’s 685.14266. Wicked Que 684.57127. Uncle Chet’s BBQ 680.57148. Old Plantation BBQ 679.99969. Jiggy Piggy 678.2858

10. J & J’s Southern Smokers 678.285411. Lotta Bull BBQ 678.285412. Hogz Gone Wild 677.714213. Blitzkrieg Bar-B-Q 677.143014. Pork-N-Bones 676.571615. Cool Smoke 676.571016. Swiggin’ Pig 675.999417. The Woodhouse Grill 674.285618. GB’s BBQ 673.714219. Swamp Boys 673.713820. Primo Oval Rulers 673.1426

CHICKEN:1. Uncle Chet’s BBQ 178.85722. Wicked Que 176.57143. Waylon’s Wickedly Good Q 176.00004. GB’s BBQ 175.42885. Blitzkrieg Bar-B-Q 175.42866. Quenut BBQ 174.28587. Wooley Bully BBQ Mafi a 174.28568. Wild Bunch Butt Burners 173.71429. Bub-Ba-Q 173.714210. Hot Wachula’s 173.1428

RIBS:1. Buttrub.com 177.71442. Jack’s Old South 174.85723. Jiggy Piggy 174.85724. Bub-Ba-Q 173.71425. Smoke This 173.71426. Pork-N-Bones 173.14287. Lotta Bull BBQ 172.57148. Hogz Gone Wild 172.00029. Primo Oval Rulers 172.000010. Smokin’ Suwanee Sweetmea - 172.0000

PORK:1. Old Plantation BBQ 177.71422. Jack’s Old South 176.57163. Wicked Que 175.42864. Uncle Chet’s BBQ 174.85725. Buttrub.com 174.28586. Blitzkrieg Bar-B-Q 173.71447. J & J’s Southern Smokers 172.57148. Bub-Ba-Q 172.57149. Primo Oval Rulers 172.000010. Team Bobby Q 172.0000

BRISKET:1. Wicked Que 180.00002. Cool Smoke 177.71423. Jack’s Old South 177.71424. Hot Wachula’ s 175.42865. Swiggin’ Pig 174.28586. Bayou Poker Smokers 174.28587. Smoke This 174.28568. Bubba’s Backyard BBQ 173.71429. Lotta Bull BBQ 173.142810. Swamp Boys 172.5714

August 3-4, 2012 • Kansas City Barbeque Society More on Page 18August 3-4, 2012 • Kansas City Barbeque Society More on Page 18August 3-4, 2012 • Kansas City Barbeque Society More on Page 18

Jackʼs Old South - Grand Champion

Bub-Ba-Q Wicked Que

August 3-4, 2012 • Kansas City Barbeque Society More on Page 18August 3-4, 2012 • Kansas City Barbeque Society More on Page 18August 3-4, 2012 • Kansas City Barbeque Society More on Page 18



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2012 SMOKIN’ ON THE SUWANNEE • LIVE OAK, FLORIDAKenny Nadeau out of

Winter Haven, Florida took home a fi rst place in chicken at Smokin’ on the Suwannee helping him pull a fourth place overall fi nish. Uncle Kenny’s BBQ also took home sixth place in brisket.

Head Cook Charlie Ow-ens of Smokin’ Your Butt

BBQ from Jacksonville, Florida kept consistency in line, which paid off in the points totals when they took home fi fth place in chicken but managed to hold on to a third place overall.

Matt Barber, pit-master for Hot Wachula’s took home a fi rst place in Ribs landing

him a thirteenth place over-all fi nish.

Lang BBQ Smokers Com-petition Cook Team, Head Cook Brad Kay, had the winning brisket on the tables for the day, laying claim to a ninth place fi nish overall.


CHICKEN: 1 Uncle Kenny’s BBQ2 Everglades Seasoning BBQ Team3 Wink’s Southern Heritage BBQ4 Street Meat5 Smokin Your Butt BBQ6 Second Star BBQ7 Big Papa’s Country Kitchen8 Aunt Mary’s BBQ Brigade9 Budmeisters10 B & T BBQ Cook Team

RIBS:1 Hot Wachula’s2 Forrest’s Fine Foods3 Big Kahuna BBQ4 Big Papa’s Country Kitchen5 Budmeisters6 Suwannee River Smokers7 Getta Grip BBQ8 L J Smokin9 Blitzkrieg BBQ10 Smokinwilly Squealers

PORK:1 Budmeisters2 Smoky Dog3 Smokinwilly Squealers4 Swamp Boys5 [Tie] L J Smokin5 [Tie] Smokey Butts7 B & T BBQ Cook Team8 Suwannee River Smokers9 Q-Fused10 Barbecue crew

BRISKET:1 Lang BBQ Smokers2 Rescue Smokers3 B & T BBQ Cook Team4 Swamp Boys5 Unknown BBQ6 Uncle Kenny’s BBQ7 Great Lakes BBQ Feed Company8 Glenn Bob’s BBQ9 N2BBQ’N10 Smoky Dog

3 Smokin Your Butt BBQ4 Uncle Kenny’s BBQ5 Everglades Seasoning BBQ Team6 Swamp Boys7 L J Smokin8 Big Papa’s Country Kitchen9 Lang BBQ Smokers10 Big Kahuna BBQ11 Smoky Dog

12 Unknown BBQ13 Hot Wachula’s14 Barbecue crew15 Git-R-Smoked16 Bones 1117 Great Lakes BBQ Feed Company18 Suwannee River Smokers19 Rescue Smokers20 Divine Swine BBQ Team

Grand Champion : BudmeistersReserve Grand Champion: B & T BBQ Cook Team

Kenny Nadeau out of BBQ from Jacksonville,

Continued from Page 1

Uncle Kennyʼs BBQ - First Chicken Lang BBQ Smokers - First Brisket

Budmeisters - First Pork Hot Wachulaʼs - First Ribs

August 2012 The BBQ Times August 2012 August 2012

JULY 27-28, 2012 • F.B.A.

During the 2012 Smokinʼ on the Suwannee BBQ, Foy Whatley had the privilege of cooking in honor of a good buddy and BBQ family member Keith Hall and his team, Seriously Smokinʼ. Keith was a beloved member of the Florida Barbeque Association who passed away in May of 2012. At the awards ceremony, Keithʼs wife, Teresa and daughter, Laura were presented a plaque in his memory for his dedication and love for the FBA. Pictured above are (L-R): Laura Hall, Teresa Hall, Dana Hillis, Foy Whatley, Jay Wooley and Damon Wooley.

1. A Table of Judges anxiously await the fi rst turn in for the day. 2. Contest Organizer, Damon Wooley and his wife Ashley were on site making sure things ran smoothly all weekend.3. Members of Team Trippsmoke return from turning in their Pork box.


1.

2.

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August 2012 The BBQ Times August 2012August 2012 The BBQ TimesThe BBQ Times Page 13Page 13

SMOKIN’ UP A STORM • NORMAN, OKPHOTOS AND STORY

BY JAN WILSONThe inaugural Smokin ‘

Up A Storm Charity BBQ Challenge was one hot competition...with sizzling temperatures and smokin’ hot teams. This event was held on Saturday July 14th at the Cleveland County Fairgrounds in Norman, OK where teams topped out at 48, temps topped out at 104, and drew competitors from as far away as Kentucky.

Mike Payne and Stu Wintrode with Hogs on the Sauce walked away with top bragging rights as the fi rst ever Grand Champion. John and Christina Patty with JP Custom Smoke took the Re-serve Grand Champion slot. And Jeff and Drew McNatt with Hog Tide Bar B Que rounded out the top with 3rd Overall. Finishing out the top 10 line-up are: 4th Kosmos Q, 5th Grauers Hog Wash BBQ, 6th Lotta Bull BBQ, 7th Habitual Smok-ers, 8th Buffalo’s BBQ, 9th

Little Pig Town, and 10th Butcher BBQ.

KCBS Reps, Rich and Bunny Tuttle ruled the roost as the contest reps and were highly visible throughout the event. Bunny conducted a Judges Class on Thursday night for new KCBS judges and Rich coordinated the box building for the class. This contest was chaired by KCBS Lifetime Member, Matthew Armistead – who managed to pull off this huge event with only a handful of volunteers and helpers; ku-dos to Matthew and crew for a successful fi rst-time event.

Smokin’ Up A Storm also featured a competition on Friday night for the up-and-coming Pitmaster’s in train-ing. The “Champions of Tomorrow” Kid’s Que had great participation in three age groups – 6-10 years, 11-14 years, and 15-17 years – with each and every par-ticipant going home with a trophy! SEE STORM........................................PAGE 17

Little Pig Town - First Place BrisketRubbing Butts - First Place Pork

Uncle Budʼs Smokehouse - First Place RibsCustom Smoke - Reserve Grand Champion

Now Available Online!One Time, Lifetime Membership!

Currently Teaching:Georgia Barbecue AssociationFlorida Barbecue Association

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Whether you’re an amateaur or pro when it comes to BBQ, I highly recommend Pit Bulls Up in Smoke Online BBQ School! This school has what it takes to put you at the top! Terry McKay Head Cook Git-R-Smoked

As many of you know, or may not know I have taught BBQ classes from the state of New York to the shores of Jamaica. I am always looking for ways to improve on my own BBQ cooking expertise. The online BBQ school of Pit Bulls Up In Smoke is a great concept. His methods on cooking and preparing meats for competition BBQ are second to none. I have taken classes from a lot of pitmasters over the years and Danny’s idea of the Online BBQ Class is a great one! The good part about it, is you can go back on-line as much as you need to, you can take it over, and over again. The spread sheets and recipes that come with the class will surely help everyone from the back yard griller to the top pro. Danny Montgomery Head cook and Pitmaster Tuscumbia River Bottom BBQ


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BY GREG SEBASTIANSUBMITTED BY MBN

July 20-21, 2012

Nestled almost 3,000 feet up in the beautiful Blue Ridge Moun-tains, Galax, Virginia is home to both “Old Time Mountain Music” and the Virginia State BBQ championship. So it is no surprise that the teams in the “Smoke on the Mountain” con-test, sanctioned by the Memphis Barbeque Network, annually compete for some of the most unique and sought after trophies

in all of competition barbeque. In addition to the prize money, the top three teams in whole hog, pork shoulder, and ribs, each take home a fi ddle commemorating their achievements. As if that was not enough, the Grand Champion also receives a hand-made banjo valued at over $5,000.

The one-of-a-kind trophy is locally made by master luthier, or instrument maker, Tom Barr. His instruments have been hand built at his Galax music shop for decades and are played by some of the legends of bluegrass mu-

sic. And just to prove that these trophies are no less worthy, the banjo was played at the awards ceremony by Tom’s son, Stevie. It is understandable if the win-ners are not quite able to keep up with Stevie, since he has played with such artists as Alison Krauss and Earl Scruggs.

At this year’s contest held on July 20 and 21, Bubba Grills from Haddock, Georgia took home the Grand Championship and the prized banjo for their ribs. Since this was their second banjo, pit master Lonnie Smith

had already promised it to his son Lee if they won. Not only did their ribs win that category and the Grand Championship, but Bubba also won whole hog and fi nished 5th in shoul-der.

In addition to already being a caterer and new restaurant owner, Alex from Ranucci’s Big Butt’s in Belmont, North Carolina can now also start his own band after win-ning three fi ddles this year. His team won shoulder, while their hog fi nished second, and ribs took third. Although their shoulder just missed taking the Grand Championship, they received a pass down, which qualifi es them for the MBN Invita-tional Championship next spring in Tunica, Mississippi.

Boars Night Out from Southaven, Mississippi, just outside Memphis, also won three fi ddles and made an impressive showing by reaching the fi nals in all three categories. Their ribs fi nished second, while their whole hog and shoulder each fi n-ished third.

The most recognized face in bar-beque, Myron Mixon, brought his son Michael as part of the Jack’s Old South team, and went back to Unadilla, Geor-gia with the last coveted fi ddle of the year for their second place fi nish in the shoulder category.

Although they may not have left with a fi ddle this year, other teams received prize money and/or a plaque for their efforts. Barnyard Roasters from Columbus, Mississippi fi nished fourth in whole hog, and Muck’s Barbeque from Fort Mill, South Carolina was fourth in shoulder. King’s Cook Team from Shelby, North Caro-lina took fi fth place in whole

hog. Two local teams from Galax fi nished fourth and fi fth in ribs, the aptly named Nervous Wreck Cook-ing Crew, and Mountain Grillas, respectively. In the amateur “pa-tio porker” division, Smoked Chip from Charlottesville, Virginia came in fi rst place, followed by James River BBQ and Kwik Chef.

While a BBQ contest in late July may not sound like much fun to some, the weather is actually one of the many highlights of the Smoke on the Mountain contest. Contestants and judges can both escape from the heat and humidity back home for a few days high in the mountains. The contest is also part of a citywide festival that draws thousands of vis-itors from across the region to the main streets of downtown Galax. The festival includes local bluegrass music, arts and crafts vendors, pony rides, food vendors, and many other activities in addition to the local merchants. The festivities always include lots of music, and this year was no exception as the legendary Tams kept everyone dancing late into Saturday night.

Carlene Poole tallys up scores for the Smoke on the Mountain MBN contest in Galax, Virgina.

Bubba Grills out of Haddock, Georgia takes home Grand Champion prizes with a fi rst place in ribs, whole hog, anything butt and sauce.

August 2012 Page 15

BY GREG SEBASTIAN in all of competition barbeque. sic. And just to prove that these Smoke on The Mountain • Galax, Virgina

BY SKIP SAWYERMBN JUDGE/BODJuly 28-29, 2012

The 2nd annual BBQ Contest from the Dyer County Fairgrounds was the awesome scene of a rare feat on the Memphis BBQ Network (MBN) cir-cuit – a clean sweep by the


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Grand Champion : Boars Night OutBY SKIP SAWYER Grand Champion : Boars Night OutBOARS NIGHT OUT SWEEPS DYERSBURG BBQ

Boars Night Out* (BNO) BBQ team. Taking 1st place in all 3 categories – Ribs, Shoulder, and Whole Hog, BNO was naturally declared Grand Champions. BNO has been a serious BBQ team on the MBN circuit for a number of years, but Grand Champion had eluded them

in 2012...’TIL NOW!! Way to go BNO!

It would be unfair to not mention the admirable per-formance by another major BBQ team in the Dyersburg contest; “Brown Chicken, Brown Cow” took 2nd in both Shoulder and Whole Hog, plus a 4th place in

Ribs. Another team that was in the “fi ght” was Paradise Porkers, with 3rd place in both Shoulder and Ribs.

The chief organizer for this up and coming BBQ contest, Ms. Natalie Pat-terson, credited a good por-tion of their success to the number of volunteers who

stepped up and gave their time and effort in less than desirable 90ish temps. The MBN reps had also been very helpful by overseeing the judges and scoring system. Ms. Patterson pointed to the immense growth in BBQ contests and the spreading inter-est in the BBQ sport by the public as the major reasons she felt such a promotion would be good for the commu-nity. “All gate proceeds go to the McIver’s Grant Public Library”, stated Ms. Patterson. Ms. Patterson went on to say, “We are already planning on other cook-ing features we can add next year and expanding use of existing facilities here at the Dyer County Fairgrounds.”

The Dyersburg BBQ contest drew 20 PRO MBN teams plus about 15 Backyard BBQ teams. Given the fi ne fa-cilities offered by Dyer County, this contest has a very bright future along with a notable charity to attract fund-ing support.

PHOTOS BY JIMMY WAGNER

Wayne and Linda Booth, and their granddaughter Ali present Team Red Hot Smokers Pork Shoulder to a Judge.

Mike Rude, Brown Chicken Brown Cow serves MBN judge Vickey.

High on The Hog, a fi rst time pro competition cook team, fi naled in Ribs. Congratulations to this new team on the circuit.

Whole Hog1st Place – Boars Night Out

2nd Place – Brown Chicken, Brown Cow3rd Place – Wild Boar Smokers

4th Place – Will-Be-QueShoulder

1st Place – Boars Night Out2nd Place – Brown Chicken, Brown Cow

3rd Place – Paradise Porkers4th Place – Red Hot Smokers

Ribs1st Place – Boars Night Out

2nd Place – High Life On The Hog3rd Place – Paradise Porkers

4th Place – Brown Chicken, Brown Cow


Pirate 50 Custom Tro-phies, Dale & Jan Wilson, were on hand and even had an extra trophy made on site so that no “Kid” went home empty handed.

A tremendous showing by our “Champions of To-morrow”!

Smokin’ Up A Storm and Pirate 50 Custom Trophies partnered to make this event chock full of trophies and plaques – a total of 101 trophies and plaques were presented to participants in each of the 4 KCBS cat-egories, the ancillary con-tests, and the “Champions of Tomorrow” Kid’s Que, the largest trophy job for Pirate 50 to date. The top 3 trophies were on display for the Team meeting and then all the trophies lined the front of the awards room with many teams heard taunting each other

on who was taking home all the hardware! The Grand Champion trophy measured over 3’ wide and over 2’ tall!

Smokin’ Up A Storm also had 3 ancillary contests: Anything Goes Dessert, Anything Butt, and Spon-sor’s Choice. The Sponsor’s Choice was well attended by the public for an entry of $10 per person or $25 per fam-ily to taste some of the best BBQ in town. Many of the “Sponsor’s” were heard ask-ing for a second go around the room after they had cleaned their plate! Tro-phies were awarded for 1st thru 3rd place and plaques were awarded for 4th thru 10th.

There was even a raffl e for a Cookshack PG1000 Grill - Charles Cameron with Rocky Bluff BBQ won the Cookshack PG1000 Grilll!

This item was generously donated by Cookshack!

Smokin’ Up A Storm was not only a feast for all visi-tors, but it also will feed the region’s hungry by donating the day’s proceeds to the Re-gional Food Bank of Okla-homa. In the end, the teams and community benefi ted by

this great 1st annual contest. Norman, OK is now ”on the map” after a successful event with many teams, visi-tors, and Pirate 50 looking forward to the 2nd Annual Smokin’ Up A Storm Charity BBQ Challenge next year!

WHAT IS BANDIOLA SPICE?BY DIONN LANTON Michael Gochnour de-

cided to take a leap of faith. With his great knowledge of food and spices he created Bandiola Spice company. Little did he know what great success he would have. Tak-ing that risk and fi rst steps of starting a business has been a dream come true.

Bandiola Spice is a gour-met seasoning, spice and rub company that Michael start-ed in Lincoln, Nebraska in March of 2009. He travelled all over the US to gain the knowledge of what award winning BBQ Chefs used and wanted in their season-ings and rubs. Through this research he has awesome endorsments not only from customers but from the professional industry such as the Kansas Pork Asso-ciation, The Dutchess Cooks as well as other BBQ Pro-fessionals. Noted culinary

blogger Christo Gonzales whose blog ChezWhat? Was inducted in the Culinary Hall of Fame is a fan of Bandiola Spice as is Chef Judy ( Judy Gilliard) who hosts a nation-ally syndicated daily radio show covering a range of culinary topics, trends and is the author of ten cookbooks

Bandiola spice is such a great company because Mi-chael has been all over the country. As he states on his website www.BandiolaS-pice.com. “ Seven countries and thousands of people”.

That’s the dedication he put forth to make sure his cus-tomers were receiving the best chicken, rib, popcorn, BBQ, pork, and steak spices and rubs. These products do not contain any preser-vatives or MSG and from the glowing endorsements I have seen, he has done as excellent job blending it all together to make the meat fl avors POP. There are nine different fl avors available: Pork, BBQ, popcorn, Rib, Mediterranean, Spicy #13, Chicken, Uncle Mike’s and

Steak. For those of you in the in-

dustry or wanting to be in the industry, Michael also has a private label program avail-able. He works diligently with some of his customers to create their VERY OWN signature series of spices. If this is something you have been considering contact Michael directly. He would be delighted to work one on one with you to create a spice, a taste and a fl avor that is uniquely your own.

Bandiola Spice is sold lo-cally in several retail stores and gourmet shops in Ne-braska. They also are sold at Fireside in Augusta, Geor-gia and of course online at BandiolaSpice.com. If you would like your local mar-ket or shop anywhere in the US to carry Bandiola Spice, simply give them a nudge and request that they do so.

Anything Goes Dessert1. Wildcatters Q Crew 2. Okie John Que Nobi 3. Q’s Your Daddy 4. Smokin Bones -

Anything Bdutt1. Wildcatters Q Crew 2. Smokin Oakies 3. Los Primos 4. Hoggy Style

Sponsor’s Choice1. Meat Don’t Fail Us Now 2. Steele Family Bbq 3. Butt First Bbq 4. Summer’s Time Bbq 5. Q’s Your Daddy 6. Habitual Smokers 7. Disco Balls 8. Pearl Snap’s Bbq 9. Sizzlin Bones

August 2012 August 2012 The BBQ Times Page 17Page 17

Pirate 50 Custom Tro- on who was taking home all SMOKIN’ UP A STORM • NORMAN, OK

WWW.BQTIMES.COM

Marissa Hernandez - First Place 15-17 yr old Kids-Que

Justin Miller - First Place 6-10 yr old Kids-Que

Bailey Kee- First Place 11-14yr old Kids-Que

Hog Tied BBQ Third Place Overall

Charles Cameron Rocky Bluff BBQ was the winner of this CookShack JG1000

August 3-4, 2012 • Kansas City Barbeque Society From Page 19


August 3-4, 2012 • Kansas City Barbeque Society From Page 19Dillard Bluegrass & Barbeque Festival • Dillard, GAAugust 3-4, 2012 • Kansas City Barbeque Society August 3-4, 2012 • Kansas City Barbeque Society

Blitzkrieg BBQ Quenut BBQ Dale Wilson and Rob “Rub” Bagby

Tuffy StoneCool Smoke

Buttrub.com

J & Jʼs Southern Smokers Wooley Bully BBQ Mafi a

Jackʼs Old South



08/12

The BBQ Times August2012

Mountain High BBQ & Music Festival • Franklin, North CarolinaAugust 10-11, 2012 • Kansas City Barbeque Society


COMPETITION BBQ TRAILER FOR SALE: 26’ enclosed trailer, Full size Refrigerator, Two Bowl sink, hot water heater , A/C, storage room, Sat Dish, 5500 generator. Took the Stump Classics out of the back. Price for trailer NOW $3800.00. Getting it cleaned out now.

Call Danny Evans478-808-2708

Stumps Classic. Just re-moved from trailer listed above.

As is cleaned $2800.00 Freshly painted $3250.00

Call Danny Evans478-808-2708


CLASSIFIEDSPirate 50 Custom Artwork

Custom TrophiesTeam Logo SignsLogo Lazy Susan’s

Any Fish You Wish!

727-215-4631pirate50@ frontier.com

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COMPETITION SEASONINGS, SAUCES AND INJECTION

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ONLY $4500.Call Larry Johns @

386-867-1624 or E-mail [email protected]

2004 Cargo Express Toy Hauler Set Up For Compe-tition BBQ!

14 Ft. Living Quarters has 2 Beds , Bathroom with Full

Shower, Stove, Microwave, Plenty Of Storage A/C And Heat

12 Ft. Cargo Area built into a prep kitchen with large stainless sink with drain board with hot wa-ter, 2 Stainless Prep Tables, Storage Cabinets, Framed insulated wall with door in back to close you off from outside, Stereo With Speak-ers Inside And Out, Outside Led Lighting Heavy Duty Ramp For Cooker, A/C in back area as well.

ONLY $8500! Call Larry Johns @ 386-867-1624 or Email [email protected]

GEORGIA

October 26-27, 2012Cleveland, GA

Over $10,000 In Prize Money!KCBS Sanctioned

GBC QualifierFor more information on participating in

this contest, call 706-809-0139. Or Visit:

www.hillbillyhogbbq.com

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Kansas City Barbeque Society

August 31-September 1, 2012 Smoke on the Beach Myrtle Beach, SCSTATE CHAMPIONSHIPContact: Kenny CravenPhone: 843-296-5500. Email: [email protected]

September 7-8, 2012International Goat Days Festival BBQ Bash Millington, TNSTATE CHAMPIONSHIPContact: Denise Sigler Phone: 901-494-6141. Email: [email protected]

September 7-8, 2012Hay Capital BBQ Cook-Off Yates Center, KSSTATE CHAMPIONSHIPContact: Ron Venus Phone: 620-625-2233. [email protected]

September 7-8, 20128th Annual Recovery Fest & 3rd Annual BBQ Cook-Off Richmond, VASTATE CHAMPIONSHIPContact: Honesty Liller Phone: 804-249-1845. Email: [email protected]

September 7-8, 2012Bands & BBQ at the Point Carrollton, KYSTATE CHAMPIONSHIPContact: Rhonda Riley Phone: 502-732-7036. Fax: [email protected]

September 7-8, 2012Jug Tavern Festival(GBC Qualifier) Winder, GASTATE CHAMPIONSHIPContact: Gloria Andrews Phone: 678-425-6811. [email protected]

September 7-8, 2012Cookeville Cookoff Cookeville, TNSTATE CHAMPIONSHIPContact: Melinda Keifer Phone: 931-260-5240. [email protected]

September 14-15,2012Cherokee Strip Cook-OffPonca City, OKSTATE CHAMPIONSHIPContact: Karen Hoogendoorn Phone: 580-765-2281. [email protected]

September 14-15,2012Atlanta BBQ Festival (GBC Qualifier) Atlanta, GASTATE CHAMPIONSHIPContact: Bob Herndon Phone: 404-406-1403. [email protected]

September 14-15,2012Battle of the Brisket Mission, KSSTATE CHAMPIONSHIPContact: Christy Humerick-house Phone: 913-722-8210. [email protected]

September 14-15,201218th Annual Decatur Jaycees Riverfest Decatur, ALSTATE CHAMPIONSHIPContact: Ken Hess Phone: 813-431-9928. [email protected]

September 14-15,2012Sam’s Club National BBQ Tour (Regional) Chesapeake, VAContact: KCBS OFFICE Phone: 800-963-5227.

September 21-22, 2012 Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic Salisbury, NCSTATE CHAMPIONSHIPContact: Gary Moss Phone: 704-202-8712. Fax: 704-638-6049. [email protected]

September 21-22, 2012Smokin’ on the Track BBQ Shenandoah, VAContact: Carey Verba Phone: 540-742-4110. [email protected]

September 28-29,2012 Smoke-N-Thunder BBQ Classic (GBC Qualifier) Rome, GASTATE CHAMPIONSHIPContact: Jim Stancil Phone: 404-386-2531.

[email protected]: John Hale, 13 Windermere BendCartersville, GA 30120Phone: 404-644-1213. Fax: 888-411-7637. [email protected]

Southern Barbecue Network

August 31-September 1, 2012Beach Boogie and BBQ4017 Deville StMyrtle Beach, SC. 29577Contact: Kenny Craven (843) 971-0131

September 7-8, 2012Uniquely Union Union County Fair Grounds126 Kirby Street.Union, SC.Contact David “Tubo” Owens@ 864-426-2174 or email: [email protected]

September 14-15, 2012 Dorchester Shrine Club 2150 Beech Hill Rd.Summerville, SC. 29483Contact: Charles DangerfieldEvent Rep: Jim Harmon

September 14-15, 2012 McCormick Children’s Home North Mine St.McCormick, SC.Contact: Brad KayEvent Rep: Al Werts (803) 351-3253

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

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

South Carolina Barbeque Association

September 1, 2012Butts & Blue Grass BBQ Festival256 Community Park Dr.

Clover, SC 29710Contact: Lisa Thornburg, 803-222-4949buttsandbluegrassbbqfestival(at)yahoo.comMarshals: Lake Highlhigh1(at)sc.rr.com

September 14-15, 2012South Carolina Tobacco Festival BBQLake City, SC Contact: Greg Moore, 843-598-0692 or visit: www.lakecitysc.org

September 21-22 , 2012City of Mauldin’s Family Festival and BBQ Throwdown211 Fowler RoadMauldin, SC 29662Contact: Julia Monson 864-335-4857 jmonson(at)mauldinrecreation.com

September 21-22, 2012Greenway Barbeque and BluegrassAnn Springs Close GreenwayFort Mill, SCContact: Bill Steele, 803-547-1138billsteele(at)leroysprings.com

September 21-22, 2012Smoke on the Water300 Senate StColumbia, SC 29201Contact: Dupre Percival 803-351-1786Dupre(at)302artisans.comMarshal: Morrey Thomas

October 5-6, 2012Edgefield’s Heritage FestivalOakley Park located at the inter-section of highways 25 and 23, downtown Edgefield, SCContact: Joel Jolley 803-637-1900Marshal: Michael Jones w14mlj(at)yahoo.comeheritagefest(at)yahoo.com

October 19-20, 2012Hook and Cook FestivalJackson, SC 29831Contact: Lynn Sullivan803-471-9778 Cell 803-645-0268lynnrsullivan(at)gmail.comMarshal: Michael Jonesw14mlj(at)yahoo.com

Calendar of EventsContinued From Page 2WWW.BQTIMES.COM

Calendar of Events


Food Vendors

Children’s Games and Play Area

“Cruise In” with local car

enthusiast Saturday AM

Norfolk Southern 1926 Pullman Passenger Exhibit

Car on site Saturday. “A Virtual Freight Train”Part of the Norfolk Southern

40th Anniversary Tour

Uncle Earl & Friends LIVE MUSIC

Friday 8-11PM

$3,000 Grand Champion Payout

Model Railroads on Display

at Passenger Depot

Arts and Crafts Vendors

Winner gets an Invite to the World Food Championship in

Las Vegas!

Trophies by Pirate 50 Artwork

The 7th Annual ComSouth Hambone Jam is currently accepting vendor applications, cook-team applications, judges applications and sponsorships.

Visit www.comsouthhambonejam.com for applications or call 478-825-5986 if you are interested in sponosorship opportunities.

For more information call

Fort Valley Main Street

478-825-5986

BBQ Times August 2012

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