BBQ Times 02/2013

Myron Mixon, along with his son Michael and the Jack’s Old South cook team members are shown with Chief Administrative Officer, Richard Anderson (Top Far Right), Chuck Carnesale, Contest Or-ganizer (Bottom Middle) and Jeff Tyre, Contest Official (Bottom Far Right) after Jack’s Old South wins Grand Champion in Apopka, FL at the Old Florida Outdoor Festival February 9, 2013.

Volume 4• Number 4 February 2013

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

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Jack’s Old South takes it home from Apopkaregistering first perfect score of year in FBA event

Table of Contents

............Apopka, FL ...................2

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

Carl Williams Update....4

Harry Faircloth.............5

Dana Hillis...................5

Tony Wolfe.....................5

SCBA..............................7

Calendar of Events ...... 8

Winter Haven, FL ......10

Head Country...............12

Classifieds...................14

Look for us

at the next

BBQ

Competition! Whiskey Bent BBQ Grands Winter HavenCitrus Center Boys and Girls Club’s

Smoke on the

Water BBQ Competition

See Page 10Photo by Aaron Asbury

Pitmaster Chad Ward

Photo By Audrey Evans

By Audrey evAns I don’t care who you are,

the feeling you get hear-ing your name called last at a competition nearly tops them all. It stays the same if you are truly a competition bbq’er, especially someone like Myron Mixon. If you ever sit back and watch My-ron or his son Michael at a big competition they are do-ing well, you can see the ex-citement in their eyes, ner-vousness too. Maybe most folks don’t see that side because they aren’t looking. You can see the bond that two men have grown to have when you see them together at a contest; they always share a special hug before thinking about walking to the stage. Saturday February 9, 2013 was no different. I enjoy watching expressions of folks in that moment be-

Page 2 The BBQ Times February 2013

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unexpected how they will react. Jack’s Old South had just scored a perfect score in Pork and were a mere 2 points off from a Perfect Score in Brisket, which they still took first. Jack’s Old South also took fourth in Ribs that day securing the Grand Champion title and the check for $3,000.

Only five hundredths of a point behind Mixon, sat Team Unknown BBQ to take home Reserve Champi-on. Papa Clark, Jason Whit-comb, Dorsey Odell, Jared Kramer and Damien Dan-iels took the stage in normal fashion after clinching a sec-ond place in chicken, third place in ribs, and seventh place in brisket.

Dana “Big Papa” Hillis, pitmaster of Big Papa’s Country Kitchen claimed first place in Ribs for the day and Jimmy Brod, Pit mas-ter of Everglades Seasoning BBQ Team took home first place in Chicken.

Another big moment in

the event, was when one of FBA’s own kids stepped up to the plate in the Back-yard Competition. Gavin Harden and Garrett Elser cooked under the name of Two G’s Next Generation BBQ Crew and took home the gold. Gavin Harden is the son of Tommy and Jen-nifer Harden, pit masters of Blitzkrieg BBQ. Blitzkrieg is one of FBA’s well-known teams and Gavin has grown up around competition cook-ing. It was a moment that ev-eryone in the crowd was sure happy to witness first hand. Congratulations Boys!

This event had a great turn out of teams, Pro and Backyard as well as featur-ing great music with Lon-estar playing Friday night and Gary Allen performing on Saturday. A great time had to be had by all in atten-dance. Chuck Carnesale and his crew put on a spectacular competition so be sure you don’t miss out in the years to come. Photos By Audrey Evans

Two G’s Next Generation BBQ Crew

Team Unknown - Reserve ChampionEverglades Seasoning - First Place Chicken

Two G’s Next Generation BBQ Crew - Backyard Grand Champions

Big Papa’s Country Kitchen First Place Ribs

Old Florida Outdoor Festival Continued from Page 1

February 2013 The BBQ Times Page 3

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Results Page 9

February 8-9, 2013

Here in the Big Papa camp something is always cooking. We recently had our 1st 2013 cooking school and it was an absolute blast. We studied bbq and how to win and definitely ate good. We have also been having backyard bbq classes and study purchasing cleaning seasoning cooking and eat-ing some of the best back-yard home cooking ever. We cook on all different types of grills and judg-ing by the fact that most of the guys that took the first

class also signed up for the second class. A few of my old friends want to come to class every Sunday!

We have had success with the Battle at BBQ Junction and the next event is going to be big. Clermont is going all out with television cov-erage and the crowds will be involved and every thing about Clermont is always huge. We are also scheduled for Fort Myers and Venice and you have got to come see these guys throw down and the fun they have.

We started off in Naples where Wooley Bully won the First contest of the year, then we traveled to Fort Pierce where the cooking cowboy Forrest Fine Foods won for the second time in 3 years, then it was on to Winter Haven and cook-ing for the kids. Whiskey Bent was back in the Grand Champion seat ( barely edging out team Big Papa) with a well deserved win. Apopka burst onto the bbq scene with their first contest and let me tell you they are the real deal. They spoiled

everyone rotten with free adult beverages, free ice, a fantastic payout and a venue with a beautiful sunrise and 30 by 50 spaces? Can you say bbq heaven? They even had a chili contest on Sun-day and Wooley Bully, Big Papa, Pops Que and 19 other teams did chili wars until late in the day. Janet said we will never stay thru Sunday ever again but Damon and I decided if they were hav-ing a midnite hot dog roast-ing competition on Sunday night we would have stayed for that too.

The old pro himself My-ron Mixon – or maybe it was Michael – took home the big paychecks. They had a per-fect score in pork and a real high score in brisket to bare-ly beat the Unknown bunch for the Grand Champion.

Big Papas has landed a new charcoal sponsorship with Marco Taylor and his Forest Lumps charcoal.

This stuff works cause we nearly had a perfect score in Brisket in Winter Haven. I wish I knew who the one judge was that gave out the

column for Audrey for Feb-ruary yet. So, it sorta blew in my face and said Harry get inside out of this wind and do the job that needs do-ing now and the crapes can be trimmed later.

The Georgia Barbecue As-sociation has set many prior-ities for itself over the years, some we have achieved some we are still working on and some just plain didn’t work out. You might say which ones worked, which ones didn’t work and which ones are you still working on. I will leave many of these answers up to you for only you know the ones that have worked for you and the ones that didn’t. I can say this with certainty, your present elected officials and your Board of Directors are on the same page and that page is to “Make the Geor-gia Barbecue Association the very best barbecue as-sociation it can be”! While some of our meetings and

discussions have run like clock-work a few have be-come passionately heated with the best interest of the GBA always in mind. That is the way it should be in any well-run organization, passion is a virtue and some-times you just have to take a stand. You might not always get the results you preached for but at least you had your say, again that is the way it should be.

Rest assured your Georgia Barbecue Association orga-nization IS and will continue to work for the betterment of our organization, today and tomorrow.

If at any time you have an idea, thought or observation that you think will help us please bring it to any official that you feel comfortable talking to as we are all in this together.

We are all pleased to hear of Mr. Carl Williams prog-ress, although he took a step back there for a while

it looks like he might be on the road to reentering cham-pionship barbecue competi-tion before too long. We are all looking forward to see-ing Mr. Carl and Miss Mary back as soon as feels like it. Just goes to prove, you can’t keep a good man down!

Folks, yall don’t have a clue how excited I am about our spring and early summer season. I have been on the telephone and on the road many hours lately and with your help we are in store for one bodacious barbecue finale for our 2012-2013 season. There are still hap-penings that probably will happen and I can’t discuss them in print because fi-nal contracts haven’t been signed. All I can say is “hold onto your hats and britches” cause folks we are bustin’ at the seams.

Organizers are stepping up to the plate with seven (7) figure guarantee pay-outs, that is like $$,$$$.00.

I always heard money talks, well that’s big money in anybody’s pocketbook, un-less of course you’re Ted Turner, but what the heck does he know about barbe-cuing (pork that is).

There are more opportu-nities coming to the table to travel representing The Georgia Barbecue Associa-tion. There are opportuni-ties coming to the table to do some “More” (just can’t tell it right now) Georgia Barbecue Association pub-lic relations events on a na-tional level. And speaking about a national level, let’s all tip our hats to Gary and Dion for their efforts and contributions up in Adairs-ville, Georgia cooking for a community devastated by tornadoes.

I hope all of you can feel the excitement that is in the air within The Georgia Bar-becue Association. Golly I feel it, maybe because there is just so much I can’t share

with you right now but I am not kidding we are in for a RIDE!

If you are not a member, you should be, if you are and haven’t participated much lately ( that includes you cooks and judges), you bet-ter get on the “train” cause it is pulling out of the station now and you don’t want to be left standing there say-ing “I meant to go to that contest”. You cookers and judges from other associa-tions, we don’t bite, give us a try you might like the money, the comraderie and the “whole-damn-bunch” of us. In fact, at every judges and cooks briefing we em-phasize that we want you to make at least one new friend at every event.

For now, remember “ It’s All About The Taste” at the Georgia Barbecue Associa-tion.


Dana Hillis Pitmaster

Big Papa’s Country Kitchen

Harry Faircloth President

GA BBQ AssociationPriorities: We all have

them, we all try to achieve them, we all look at others, and we all deal with them in different ways.

I was outside on a windy day trimming crape myr-tles, that dreaded job those of us who have them must do. The wind was blowing pretty hard and it was an un-comfortable task when it hit me that I had not prepared a

Busting at the seams in 2013

A Good Year To Que

9.5 – all the rest of the scores were perfect 10’s. I was al-most in the perfect score club with some of my hero’s.

Stop by a contest soon and see my buddy Marco and pick up a sample of his all natural hand packed lump

charcoal that burns as clean and hot and long as any char-coal I have used.

See Papa Que.... Page 13

By Tony WolfePresident

FLA BBQ AssociationThe 2013 season has be-

gun with a BANG! Two successful contests are al-ready under our belt. Janu-ary 4 & 5th in beautiful Naples, Florida twenty-three pro teams and six back-yard teams participated in the Ziggy Dick’s BBQ Cook-off. Damon Wooley of Wooley Bully BBQ Ma-fia took Grand with a first place chicken and brisket entry. Swamp Boys secured the Reserve Grand spot with a first place pork entry. Big Papa’s Battle at Barbecue Junction was a huge success and did not stop him from turning in a first place ribs entry. Doc BBQ was a guest judge for the Battle as well as other celebrity judges from the Naples area. Four teams battled it out in three heats with Brad Kay of Lang BBQ Smokers coming out on top!

January 11 & 12 found us in Ft. Pierce, Florida for the Cowboys Pig Out hosted by Jim McCoin. This is always an enjoyable contest and this year we had the added bonus on holding the Celebrate Last Year Party at the event catered by Dan Buchanan and Jimmy Brod. The steaks were absolutely wonderful and if you left hungry it was your own fault! There 41 teams competing in the event with Forrest’s Fine Food se-curing Grand Champion for the second time in 3 years! Once again, Swamp Boys was in the Reserve Grand Champion spot. Once again 4 teams battled it out in an-other round of the Battle at BBQ Junction with Thomas Sadaka of Divine Swine pulling out the victory!

February will be a busy month of contests. If you plan on attending a con-test, please let the organizer know. Many will accept deposits to secure your po-

sitions and will work with you. We owe it to our orga-nizers to communicate with them. It makes a contest very stressful when an or-ganizer doesn’t know how many teams are coming and thus how many judges to confirm.

We are looking for vol-unteers to help with some committees this year. If you would like to help plan the Fun Cook or the Celebrate Last Year party just let Gail Cushing know. If you have a passion for the FBA and would like to help us grow and secure sponsors – we need you. Again, contact Gail Cushing.

Unfortunately, we lost one of our own. John Ter-rel Madden (aka Maddog – The chicken man) passed away on January 18th. He will be greatly missed. Let’s keep his memory alive by swapping stories at the next event. He lead the way and touched many lives.

FBA President’s Message- February 2013


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Changes coming to MBA scoringVarious cookers who regularly participate in the events theSCBA sanctions have, of late, offered a number of suggestions as to how they think the MBA scoring might beimproved. For quite some time, the board members have discussed these suggestions among themselves and havetalked with a number of cookers individually about the present scoring system.

The SCBA board met on Thursday last and after a long discussion some changes have been voted on and will be putinto place for the 2013 barbeque year. Interesting enough, asone cooker noted on the message board, “Maybe you had itright the first time,” in recalling how the MBA was firstscored. Originally, the SCBA used the actual score eachteam received rather than a point system, and only a certain number of scores were counted rather than all of them.

That way is exactly what the board has voted to institute for 2013. In other words, we have, for all practical purposes,reverted to the original system.

In 2013 rather than the 20-18-16-14-12 and so on point system that we have used in the past several years, eachteam’s final score total will be made up of the actual scorethey receive in each cook-off. If the winning score is, say,15.3 for the first place winner in an event than that will bethe score used in determining the final total score rather than20 points. This system of scoring is exactly as it was in thefirst several MBA scoring awards.

And just like the original system ateam will have only a limited number of scores used for the finaltally in determining the South Carolina State Championship justas it was in the first few years ofthe MBA. The only difference nowis the number that will be used tomake the final determination.

Originally, when the MBA wasfirst established, the SCBA wasjudging about 15 events each year.The number of scores that was set was seven, which wasabout half of the events that were available. If a team cookedin, say, 10 events, then the bottom three scores were droppedand only the top seven were counted. If a team cooked in 12events, then the bottom five scores would be dropped and soon.

Now the SCBA will probably judge 35 events in 2013, butthe number of scores counted in the total will number only12 rather than nearly half of the events as we originally didwhen the MBA was started.

Under this new system if a team cooks in 15 events thenonly 12 scores will be counted, and the bottom three scoreswill be dropped in figuring the team’s total score at the endof the year. If a team cooks in, say, 20 events then the bot-tom eight scores will be dropped.

Likewise, if a team cooks in only 10 events rather than 12they probably would not receive enough points to have areal chance of winning first place in the state championship.

The members of your board hopes that this scoring systemwill give even more teams a chance to win the state championship while at the same time encouraging evenmore participation by an even larger number of cook teamsin more events.

Good luck to you all in 2013 and we will see you on the barbeque circuit!

UpcomingEventsFeb. 22-23Bands, Brews& BBQin Port Royal

March 15-16Second AnnualBenefit BBQ for Boy Scouts in Sumter

March 22-23Hub City Hog Fest in Spartanburg

March 29-30Horsin & HogginBBQ Cookoffin Aiken

April 5-6Pickens PigPickin’ in Easley

Big Brothers & Big Sisters BBQFestival in Florence

April 12-13Teal Chicken-PigPickin’ Coastal CarolinaUniversity in Conway

April 19-20Hejaz ShrinersCook-Off inMauldin

Come See MeBBQ Cook Off inRock Hill

South Carolina /Georgia BorderCook-off inHardeeville

April 26-27Project Host BBQ Cook-Off in Greenville

Facebook: South CarolinaBarbeque Association

Online: www.scBarbeque.comEmail: [email protected]

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

Lake HighPresident andCo-Founder

Judge’s SeminarAiken, S.C.

Attended by 100 new SCBAJudges, the Aiken seminar wasone of the best yet! Our newjudges were involved and motivated, and asked lots of greatquestions throughout the day longpresentation. SCBA Executive Director Morrey Thomas saidthat this group will provide muchneed judging support to handlethe large demand that new festivals have placed on Aiken and surrounding areas.

State Barbeque Champion named

George King, Pitmaster of Can’t Quit Smokin,’ alongwith Assistant Pitmaster Gary Freeman, captured the2012 South Carolina State Barbeque Championshipfor an unprecedented second straight year. King and

Freeman, both of Winnsboro, said that dedication andconsistency have been key in their championship BBQ.Pictured from left are second runner up, Pitmaster JeffSmith (and his mom) of Smokin’ Stacks BBQ of Aiken,State Champions George King and Gary Freeman of

Can’t Quit Smokin,’ and first runner up Sherry Teigueand Pitmaster Brian Teigue of Up In Smoke of Rock Hill.

Congratulations to the top Pitmastersof the 2012 South Carolina Barbeque Association!


Kansas City Barbeque Society

February 22-23,2013Polar Bear Challenge Columbia, MOSTATE CHAMPIONSHIPContact: Jamey Johnson Aimee Harrison Phone: 573-881-4074. [email protected]

March 1-2, 2013 Smokin in the Square Pensacola, FLContact: Ivan Delabruere Phone: 850-995-0060. Fax: 850-995-0040. [email protected]

March 1-2, 2013 Sam’s Club National BBQ Tour Baton Rouge, LAContact: KCBS OFFICE Phone: 800-963-5227.

Marcb 8-9, 2013BBQ Championship & Hog Wild Festival Mobile, ALContact: Glenn Harger Phone: 251-479-4900. [email protected]

March 15-16, 2013Don’t Be Cruel BBQ DuelTupelo, MSContact: Bev Crossen Phone: [email protected]

March 22-23, 2013 Hammond Blues and BBQ Hammond, LAContact: Eric Phares Phone: [email protected]

South Carolina Barbeque Association

Feburary 22-23, 2013Bands, Brews & BBQPort Royal, SCContact: Janie Lackman 843-525-6257 janie(at)friend-sofcarolinehospice.com

March 15-16, 2013Second Annual Benefit BBQ for Boy ScoutsSumter County Fair GroundsSumter, South CarolinaContact: Emil Wodicka (803) 512-0921 ewodicka(at)sc.rr.com OR-Bill Robinson (803) 840-3367 billbodar(at)live.com

Georgia Barbeque Association

February 22-23, 2013Pigs & WingsPerry, GA Contact: Audrey Evans [email protected]

March 1-2. 2013 Plains Pig Pickin’Plains, GARuth Sanders 229-824-5373or 229-938-3835

March 8-9, 2013Statesboro Music FestivalKiwanis FairgroundsStatesboro, GAJonathan [email protected]

April 5-6, 2013 Grande Creek Pig JamGeorgia Sports ArenaSwainsboro, GAJeremy [email protected]

April 12-13, 2013Smokin Pork N ButtsFairgrounds StJackson, GA 30233Scott [email protected]

Florida Barbeque Association

February 22-23, 2013 2013Ribs On The Ridge Haines City, FLCity of Haines City - Parks & Recreation Department - 555 Ledwith Avenue - Haines City, FL 33844Holly Carter: (863)-421-996

March 2, 2013 Smokin’ in the Mangroves Santini Marina Plaza/Fish Tale Marina - Fort Myers Beach, FLBonnie Roberts: (239)-443-8810

March 8-9, 2013 Swamp Boys Super Q School - Winter Haven, FLVisit Rub Bagby’s website for details.

March 15-17, 2013 Viking Fest Bar-B-Que Cookoff Fort Myers, FLDonny Overholser: 5598 Sunrise Drive - Fort Myers, FL 33902(239)-872-7787

March 22-23, 2013 Fire Ant Festival BBQ Bash Ashburn, GAGail Wells - Fire Ant Festival P.O. Box 2864 Ashburn, GA 31714(229)-567-3436

March 22-23, 2013 Eagle Lake BBQ Festival Eagle Lake, FL 33839Jim Elser (863)-585-3318

April 5-6, 2013 6th Annual Smoke on the Water BBQ Festival Thomaston, GABobby Bickley (706)-741-9317

April 5-6, 2013 South Florida Pro BBQ Competition Isle Casino Pompano Beach, FLConnie Davis (954)-383-2285

Memphis Barbecue Network

March 22- 23, 2013When Pigs Fly701 Northside DriveNewton, MS Contact: Kay CrenshawPhone: 601-479-7943Email: [email protected]

April 5-6, 2013Atoka Springfest BBQ ContestNancy Lane Park118 Atoka Park AveAtoka, TN Contact: Brian PeelPhone: 901-837-5306 or 785-213-1907Email: [email protected]

Apr 26 - 27, 2013Southaven SpringfestSnowden GroveSouthaven, MS State Championship Contact: Kristi FaulknerPhone: 662-393-6939 or 901-461-1791Email: [email protected]

May 23 - 25, 2013Brenau Barbecue Champion-ship500 Washington Street SEGainesville, GA Contact: Jim BarcoPhone: 770-654-3600 or 770-534-6161Email: [email protected]

WWW.BQTIMES.COM

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OVERALL: 1. Jacks Old South 763.533302. Team Unknown 763.033323. Hot Wachula’s 760.483314. Big Papa’s Country Kitchen 760.316655. Uncle Kenny’s BBQ 757.616626. Blitzkrieg BBQ 755.950007. Glenn Bob’s BBQ 754.966658. Git-R-Smoked 754.683349. L J Smokin 752.4833410. Everglades Seasoning BBQ Team 751.6166411. Sweet Smoke Q 751.1999812. Budmeisters 749.7999913.WooleyBullyBBQMafia 747.9499914. Bull Rush BBQ 747.8333015. Curry’s Rooftop BBQ 746.9000016. Hoggin the sauce BBQ 743.7666717. Lang BBQ Smokers 742.4999818. United Pork Smokers 741.9000119. Matt Daddy’s BBQ 741.2999820. Great Lakes BBQ Feed Company 740.71668

February 8-9, 2013 The Old Florida Outdoor Festival - Apopka, FLRibs

1. Big Papa’s Country Kitchen 195.049992. L J Smokin 192.616673. Team Unknown 192.199994. Jacks Old South 191.716655. Hot Wachula’s 191.250006. Sweet Smoke Q 188.883337. Saucy Swine-O’s 188.116688. ET’s BBQ 187.966659. WooleyBullyBBQMafia 187.7500010. Everglades Seasoning BBQ Team 187.19999

PORk1. Jacks Old South 200.000002. Budmeisters 196.933323. Glenn Bob’s BBQ 196.233324. Bull Rush BBQ 193.899985. Matt Daddy’s BBQ 192.699996. Curry’s Rooftop BBQ 191.733337. Git-R-Smoked 191.683338. Sweet Smoke Q 191.283329. All Racked Up 191.2666710. Lang BBQ Smokers 191.26666

bRiskEt1. Jacks Old South 198.083322. Uncle Kenny’s BBQ 194.549993. Hot Wachula’s 193.616664. Wolfe Brothers BBQ 193.583345. M&E BBQ 192.949996. Big Papa’s Country Kitchen 190.800007. Team Unknown 189.800018. Bull Rush BBQ 189.533339. United Pork Smokers 189.3333210. Blitzkrieg BBQ 189.11666

bAckyARd1. Two G’s Next Generation BBQ Crew 754.916642. Chow’n Down the Q 745.333323. Big Rack BBQ 735.616654. Serial Smokers 732.283335. Hilljack BBQ 726.833326. Double Deuce Smokin BBQ 724.916677. Parrothead Porkers 723.916658. 2nd Hand Smoke 715.316679. Swamp Gatorz 714.7499710. 3-C Barbecue 711.60001

RESULTS

1. Everglades Seasoning BBQ Team 194.799992. Team Unknown 193.849993. Git-R-Smoked 193.400004. Uncle Wendy’s BBQ 193.383345. Hogs Gone Wild BBQ 191.63332

6. Blitzkrieg BBQ 190.766687. Bull Rush BBQ 190.766668. Matt Daddy’s BBQ 190.499999. United Pork Smokers 190.3000110.WooleyBullyBBQMafia 189.85000

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OVERALL: 1. Whiskey Bent BBQ 769.716652. Big Papa’s Country Kitchen 766.016653. Uncle Kenny’s BBQ 764.249984. Get-Cha-Some BBQ 764.133315. Smoky Dog 763.816676. Swamp Boys 761.649997. Fatt Ashes BBQ 761.299988. Hot Wachula’s 760.749979. Forrest’s Fine Foods 757.6333210. Bub-Ba-Q 757.5333211. Team Unknown 756.7333212. Good Buddies BBQ 756.2833313. Boca BBQ 752.1999714. Kick the Tire, Light the Fire 751.8666815. Wooley Bully BBQ 751.6333216. Divine Swine BBQ Team 749.6500017. Git R Smoked 749.2166418. Florida Skin And Bones 748.9166619. FBA Black Sheep BBQ 747.9999820. All Fired Up And Kicking Ash 746.61664

ChiCkEn: 1. Hot Wachula’s 197.116652. Smoky Dog 195.500003. Uncle Kenny’s BBQ 195.083324. FBA Black Sheep BBQ 194.749995. Get-Cha-Some BBQ 193.616666. Good Buddies BBQ 193.600007. Boca BBQ 193.366668. Swamp Boys 193.133339. Whiskey Bent BBQ 192.8999910. Bub-Ba-Q 192.88333

Ribs :1. Fatt Ashes BBQ 195.766662. Collision Course BBQ 195.050003. Big Papa’s Country Kitchen 193.633334. Wooley Bully BBQ 193.599995. Kick the Tire, Light the Fire 192.000006. Sweet Smoke Q 191.966677. Get-Cha-Some BBQ 191.533328. Team Unknown 191.499999. Newman’s BBQ 189.1833210. Bubba Chuck BBQ 189.14999

PORk:1. Boca BBQ 195.966662. Whiskey Bent BBQ 195.516663. Swamp Boys 195.266664. Uncle Kenny’s BBQ 195.066665. Florida Skin And Bones 194.799996. Hot Wachula’s 193.366667. Big Papa’s Country Kitchen 192.433328. Good Buddies BBQ 192.199999. QUE Crew 191.9833310. Smoky Dog 191.96667

bRiskEt:1. Big Papa’s Country Kitchen 199.283322. Git R Smoked 197.883323. Get-Cha-Some BBQ 196.450004. All Fired Up And Kicking Ash 196.216665. Whiskey Bent BBQ 193.833346. Divine Swine BBQ Team 193.349997. Team Unknown 193.333338. Smoky Dog 191.716669. The Woodhouse Grill 191.2333310. Fatt Ashes BBQ 189.41666

Citrus Center Boys and Girls Club’s Smoke on the Water BBQ Competition

RESULTS

bACkYARD: 1. Fat Bastard BBQ 718.833332. Jamkin Me Hungry 717.100003. Fired N Wired 716.350024. Second Hand Smoke 713.783335. Rub Me Tender 700.683356. Two Breasts and a Butt 692.033347. Back Country BBQ 690.533358. Buttweiser 689.083349. Awada B Smokin 688.5833210. After Ours BBQ 681.51665

Reserve ChampionBig Papa’s Country Kitchen

First Place Ribs Fatt Ashes BBQ

First Place Chicken Hot Wachula’s

Backyard Grand Champion Fat Bastard BBQ

Photos submitted by Frank CsomosTaken by Aaron Asbury


4th Annual

Smokin’ Pork N Butts

April 12-13, 2013 The Exchange Club of Jackson’s Fairgrounds

Friday April 13, 2012 Gates Open 3PM to Public

Gannon Adams Band starts at 7PM

Saturday April 14, 2012Gates Open 10Am

This event will conclude at 5PM on Saturday.

(Still accepting Vendors for Friday and Saturday as well as Cook-Teams.)

www.bbqnbutts.com

•Pulled Pork • Pork Loin • Pork Ribs • Sauce

•From the Water •Brunswick Stew

• Poultry

For more Information Please Contact: Scott Thurston @ 678-209-7593

[email protected]


Cookston Wins Whole Hog Third Year in a Row!The Times

Table of Contents

2012 Memphis In May Edition

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The TimesBBQTable of Contents

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

Look for us

at the next

BBQ

Competition!

By Audrey Evans

Editor

It only takes a few min-

utes of being around Da-

mon Wooley to realize he is

a person of great character.

You can’t help but to laugh

at most of the things he says;

but when he gets to talk-

ing BBQ, he really knows

his stuff. It’s not very often

that a cook-team has a per-

fect score in any category

but leave it to Damon and

he can do it twice. One of

which was March 24, at the

Fire Ant Festival.

With thirty nine teams on

site, Wooley Bully BBQ Ma-

fi a managed to walk away

with a third place in brisket,

seventh place in chicken,

tenth place in ribs, and a

200-point “perfect” score in

Pork making him fi rst place

in pork and the Grand Cham-

pion of the event. This 200-

point score in Pork makes

him the only cook team to

reach that goal in two meat

categories. Wooley Bully

BBQ Mafi a also took home

a perfect score in Newnan,

Georgia back in 2010.

Forrest Dilmore, head

cook of Forrest’s Fine Foods

took home Re-

serve Cham-

pion with his

fi fth place fi n-

ish in chicken,

fourth place

ribs, eighth

place pork

and second

place brisket.

Forrest was

shut out of the

Grand Cham-

pionship by

less than a

point when

e v e r y t h i n g

was said and

done. C o m i n g

in Third and

Fourth con-

s e c u t i v e l y

were Bud-

meisters and

Rescue Smokers who were

also separated by less than

a point. Terry McKay, head

cook of Git-R-Smoked took

home fi fth place overall.

Pictured left to Right: Dorsey

Odell, Bridgette and Clark

Whitcomb, Lee Pointer, and

Jason Whitcomb.

Table of Contents

The TimesBBQJacks New South Wins First Grand

Jackʼs New South set the crowd wild after winning their fi rst Grand Championship at the Plains Pig Pickinʼ event June 30, 2012 in Plains, Georgia after recording a

perfect score of 600 on their fi nal ribs. Pictured above are Left to Right: Harry Faircloth (GBA President), Jim Sewell (GBA Representative), Kyle Brooks, President

Jimmy Carter, Michael Mixon (Pitmaster, Jackʼs New South), Mrs. Rosalynn Carter, and Andy Speight.

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.

The TimesBBQInside This Issue

24 Pages............

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 Page 13 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.

01/2013

Now you can subscribe online: www.bqtimes.com

Head Country Fit’s the Mold for BBQ Sauce! By Audrey Evans

Editor The year was 1945. Dono-

van Fred Head, known af-fectionately as “Uncle Bud,” was home from World War II and his service as a cook on a naval destroyer. Get-ting back into the rhythms of Oklahoma ranch life felt good, but so did tinkering at the stove and recalling the recipes he served up to his fellow sailors. One such recipe was for a bar-b-q sauce that used wholesome ingredients easily found in a Navy ship’s kitchen: ketch-

up, brown sugar, distilled vinegar, Worcestershire sauce and spices. Uncle Bud’s “Head Country Bar-B-Q Sauce” proved just as popular with the neighbors as it was with his sailors! So many neighbors made the trip to buy fruit jars of the stuff that Uncle Bud decid-ed to make it easier on his adoring fans. Head Country went retail in feed stores.

Through the years the fam-ily’s bar-b-q sauce recipe be-came increas-ingly popular. Uncle Bud felt it was getting too much to handle out of his ranch house kitchen so he sold the recipe in 1977 to his nephew, Danny Head. Danny, himself a suc-cessful oilfield construction contractor, knew the sauce was too good to let go. Af-ter three years of juggling both the oilfield and bar-b-q sauce businesses, Danny had to make a choice. As they say, timing is every-thing. Danny sold his oil-field construction business in 1980, just months before the oil boom went bust. From those proceeds he moved his family from Shi-dler, Oklahoma, to Ponca City and set up the bar-b-q sauce manufacturing plant in an old WWII Royal Air Force training barracks near the Ponca City Airport. In 1995 Head Country moved to our new manufacturing plant. Three plant additions

have doubled our size. De-spite the dizzying growth, we are proud to still be a family-owned company.

Now that you’ve gotten a little taste in their history, let me fill you in on what I found when using the prod-ucts. I started with the Orig-inal Head Country BBQ Sauce, not knowing what to expect but knowing it was the “Original” so it must be

good right. Once I got a good taste, I imme-diately knew what the entire rave was about. It had an almost per-fect flavor profile with the perfect hint of smoke. I also got a taste of the hickory and hot; they were perfect too…not too much hickory and not too much heat. Just right!

I also received some of the All Purpose Champi-onship Seasoning. Let me tell you, I understand why it’s called championship and why so many competi-tion teams on the circuit use it. I have used it on every-thing from steaks, chicken and ribs. When we smoked the ribs, I used the season-ing plus the original BBQ sauce. You could really taste the garlic, pepper and sugar that were mixed to-gether. Another great plus in the product I found is NO MSG, it’s gluten free and they have NO artifi-cial ingredients. What more could you really ask for in a sauce and rub? Give it a try, I bet “One Taste will Hook You!”


Joby Stanaland

(678) 807-9564 [email protected]

Superior Smokers builds the �nest, most a�ordable, hand-crafted barbeque smokers available! Only the highest quality materials are used by our skilled, state-of-the-art, manufacturing team.

Looking for a superior gravity feed charcoal smoker?

WWW.SUPERIORSMOKERS.COM

A Professional BBQ Event Sanctioned by Presented by

The Memphis BBQ

Network Grand

Champion WINNER

wins a Private Label

Sauce Bottling Deal, that will see Harvey’s

Supermarkets place the sauce on

the shelves of their Supermarkets

all across the South.

Total Prize Package:

Approaching

$18,000*

If you are in Naples stop in at St. Monicas every Wednesday and get some good bbq and pick up a sam-ple of Forrest Lumps char-coal. Tell me you read about it in woods n water and get a free bag. Also listen in to Joe Whiteheads radio show on Saturday mornings and win some Big Papas BBq sauce and also some charcoal!

A big shout out to Matt with Hot Wachulas for tak-ing the lead in the team of the year race for the first time! Matt is one of the best cooks in the country and even the world. He is a best bet to win just by showing up. I think his new truck is carrying a little extra mojo and it sure

seems to be working. Congrats to the Swamp

Boy for getting picked to act in this years Pitmasters show! Rub is a class act and I hope I can get his au-tograph before he moves to Hollywood. If the best cook wins then Swamp Boys will be your Champion!

A bunch of us are chas-ing the Sams club dream starting in Tampa this week. Troy Black runs this contest and is truly a class act and works hard to make this a good series. You want to be in the Top 6 so you can move on to the next round but if you finish out of the top 6 it does save a lot of travel.(that does take a little of the sting out of losing) The trip to Bentonville is a long way

but it sure is a lot of fun. They go all out for the teams at the finals and it is always fun to hang out with Troy.

Our next backyard class is March 3rd – email me for more info – [email protected]. We cook on Green Eggs, Fast Eddy PG500 and FE100, Webers, Stumps, Orions, Meadow Creek cookers and a Jambo and whatever other cool cookers we come up with.

Get out to a contest, come judge, cook or just take in all the great aroma. Make sure you come to Venice and see Myron – he plans to sit around and talk bbq with any one who wants to listen. Bless our troops and bring our families home safe. I miss you pop.

PAPA’S QUE

ack @ 940-390-6864

Southern Pride BBR-79-3, asking $7,000. Contact Jim Paddack @ 940-390-6864

Southern Pride SPK-500-SLSE, all stainless, on a Southern Pride Trailer. Ask-ing $12,500. Contact Jim Paddack @ 940-390-6864

Traeger BBQ150/XL pel-let cooker for sale. Approx. 2-3 y/o. Will deliver within certain mileage radius. Lo-cated in Upstate SC, $1000.

Call 864-230-1357.

ATLANTA TEXAS For sale 8 rack rotisserie 2 years old inside is stainless , also has heat control on trailer this baby will cook. I’m wanting to pellet for my catering work that’s the only reason I’m selling it its a nice pit. Asking 5800.00

Call: 903-826-2555

Southern Pride 1400 SLSE, very clean. Asking $16,000. Contact Jim Padd-

cookies etc. These were on my competition trailer and have been replaced with new cookers. There are only 3 of these ovens ever built. Ask-ing $ 1,500.00 for each. The cooker retails for $ 3,000.00 new and the oven retails for $ 4000.00. Contact me at [email protected] if you are interested.

tall for food prep and blind box building. We also have a removable homemade aw-ning to cover cooker on rear gate if it’s raining. Takes 3 minutes to install or remove. Contact Robby Royal: 229-222-1070

Stumps Classic. Just re-moved from enclosed trailer that was sold. As is: $2800.00 Freshly painted $3250.00 Contact Danny Evans 478-808-2708

I have a Spicewine Iron-works Modified Medium Smoker and a Spicewine Ironworks Charcoal fired Oven ( No smoke in the cook-ing chamber ) works just like your oven at home for cakes,


FREE CLASSIFIEDS

COMPETITION SEASONINGS, SAUCES AND INJECTION

TRY OUR NEW 180 BRISKET RUBwww.wickedque.net

FLORIDA16 ft. Gator Tail Trailer

insulated with A/C, In-door / Outdoor Carpet, Electric outlets inside and out, MUCH better than being under a pop-up.

ONLY $4500.Call Larry Johns @

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

GEORGIA

WWW.SURESHOTSIDS.COM

Richard Horne

S. CAROLINA

Join our new group on Facebook: The BBQ Times Free Classifieds. Listings are updated daily, and select listings will appear each month on the classified page in the paper. Let us help sell your USED BBQ ITEMS for FREE! Place your business ad on this page for as little as $25 or $50, and get on our website too.

Email [email protected] for more information.

The BBQ Times

TEXAS

A DigiQ 2 with new probes and 10cm fan for sale. Ask-ing $200! Contact Jonathan Timmons @ 770-876-1116

Cook Trailer For Sale:We are asking $8500 Firm........2002 Campmaster by Roadmaster Toy Hauler Fully contained. Electric furnace, refrigerator, and microwave.

Set up as GREAT cook trailer. 12’ living with jack-knife sofa and table that co

nverts to a bed also, 6’ prep section’ and 6’ storage with diamond plate rear door.....we cook on rear gate as pics show. New Awning.1year old....Checkerboard. 4 New tires in last 4 months. We have outside hot water hook up for secondary sink.

2nd A/C put in middle 6 foot prep section...this trailer will freeze you!!!!! Special-ly made Cabinets for middle 6 ‘section with countertops, one side has three large drawers for storage and is

MISSOURI

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]


Bubba GrillsA Southern Cooking Creation

478-288-1433 • [email protected] or Call Today for a Custom Quote (Please include your name & phone number in email.)

We are Family Owned, Come Join our Bubba Grills family!

Located right in the Heart of Central Georgia in Haddock, GA.

15” Tires • 3500 lbs. Axel

Safety Door Catch on Lift Doors • Stainless Flex RegulatorsCast Iron Fire Starter in the Smoke Box

2 Full Length Sliding/Removable Racks • Protected Lights & WiresWE KEEP SOME MODELS IN STOCK & CUSTOM UNITS ARE BUILT IN LESS THAN 20 DAYS!

PROUD SPONSOR OF THE 2013 GBA TEAM OF THE YEAR The Bubba Grills Cooking Experience Coming Soon!Sign up today and Come cook with Team Bubba Grills at Memphis in May in 2013!


April 5-6, 2013

Located at 1093 GA Hwy 56 South, Swainsboro, GA 30401

www.georgiasportsarena.us

The Georgia Sports Arena is an 82,000 sq. ft venue

hosting arena for Equestrian Events, Races, Rodeos,

Concerts, Tractor Pulls and other Community Events.

Minimum Payout Guaranteed

This location

features in

front of 228

Full Service

Pull Through

RV Spaces

available for

Cook Teams.

All spaces equipped with

water and 30 or 50 amp electrical service.

This event head at the

Georgia Sports Arena

Live Entertainment Friday Nightfeaturing The LACSFeaturing songs from their new album 190 Proof, featuring songs with Big & Rich, Bubba Sparxxx and Crucifix.

Documents

BBQ Times 02/2013