BBQ Times April 2012

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

Volume 3 • Number 6 April 2012

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

Table of Contents

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www.bqtimes.com

Calendar of Events 2, 23

Ask the Champ..............3

Carl Williams.. .............5

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

Pig Out! BBQ Bash........6

Ft. Myers, FL .................7

Smoke on the Water....13

Scot Howard................16

Michael McDearman...17

Tavares, Fl........... .......19

Kids Q Corner..............20

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

Look for us

at the next

BBQ

Competition!Unkown BBQ’s Sweet Streak Continues

Wooley’s Perfect Score Tops Fire Ant Festival

For Results and Photos See Page 9

Photos by Audrey Evans

in Thomaston

Photos by Audrey Evans

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.

See Page 13

Page 2 The BBQ Times April 2012

Calendar of EventsAlabama Barbecue

AssociationApril 20-21, 2012

2012 Hickory in the Park Rogersville, AlBackyard Divisionshttp://www.rogersvillealabama.orgContact Jim Landers at [email protected] 256-247-6660 or 256-431-8983

April 27-28, 2012 2012 Best Buckin Bar B Q Cook-off Athens, AlabamaBackyard Divisionwww.barbequecontest.orgContact Jeff Cooper at 256-759-0890 [email protected]

May 4-5, 2012Whistlestop Festival & Rocket City BBQHuntsville, AlabamaPro & Backyard Divisions & Kids QContact Whitney Heaps @ 256-564-8116 [email protected]

May 5, 2012Taste of The South Birmingham, AlabamaBackyard DivisionContact Mateo Mielendez at 205-995-9056 youth@@northshelbybaptist.orgwww.northshelbybaptist.org

May 17-19, 2012Cotton Pickin’ BBQ Cook-off Hartselle, AlabamaPro & Backyard Divisionwww.hartsellechamber.comContact Susan Hines at 256-773-4370 [email protected]

May 18, 2012Jubilee CityFest Montgomery, AlabamaBackyard DivisionsContact Marianne McLeod @ 334-834-7220 [email protected]

June 23 , 2012A-Club BBQ Cook-Off Tuscaloosa, AlabamaBackyard DivisionContact Tyler Nix @ 205-601-7896 [email protected]

June 22-23, 2012Elkmont Lions Club Smokin Rail-road Street BBQ Elkmont, AlabamaBackyard DivisionsContact Larry Pylant at [email protected] 256-732-4493www.elkmontlionsclub.com

July 21, 2012Cookin’ on The Coosa Wetumpka, AlabamaBackyard Divisionwww.eccfinfo.orgContact Burton Ward at 334-264-6223 [email protected]

Georgia Barbeque AssociationMay 4-5, 2012

3rd Annual Hazlehurst BBQ Fest Hazlehurst, GA 31539Jim Sewell [email protected]

June8-9, 2012GBA is Goin’ CoastalCentral ParkFernandina Beach, FLJay RobertsonOffice: 904-277-7350 ext. 2013Cell: [email protected]

September 7-8, 2012ComSouth Hambone JamGBA State ChampionshipsDowntownFt Valley, GA

September 14-15, 2012Sumner Egg Festival BBQ BashSumner, GA

Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest304 Milledgeville RoadGordon, GA 31031

Oct. 19 – 20, 2012 6th Annual Tennille BBQ BlastDowntownTennille, GA

Oct 26-27, 2012 Hawkinsville Harvest FestPigs & ProduceHawkinsville, GeorgiaKaren Bailey, Director for Better

Hometown, Downtown Development Authority (478) 783-9294

October 12-13, 2012 Blairsville Hog JamBlairsville, GA

Florida Barbeque Association

April 20-21, 2012

Suncoast BBQ Bash Venice, FLDon Fisher 800 Albee Farm Road North Nokomis, FL 34275(941)-809-5232 or (941)-485-0804

April 20-21, 2012 Paint n Pork Fest Marianna, FLJonathan Fuqua or Richard Kunde – Marianna Arts Festival P.O. Box 300 Marianna, FL 32447(850)-573-0100 or (850)-209-2959

April 27-28, 2012 Barnesville BBQ & Blues Festival Barnesville, GAP.O. Box 506 Barnesville, GA 30204(770)-358-5884

April 27-28, 2012 1st Annual Eagle Lake BBQ Festival Eagle Lake FLJim Elser 6501 Crescent Loop Winter Haven, FL 33884(863)-585-3318

May 4-6, 2012 Everglades BBQ Bash, School & Contest Camp Mack - Lake Wales, FL(800)-243-8013Jimmy Brod - (863)-381-1530

May 5, 2012 2012Jacksonville Backyard BBQ Cham-pionships Jacksonville, FLPepsi Plaza One EverBank Field Drive Jacksonville, FL 32202

May 11-12, 2012Treasure Coast BBQ ChampionshipFt. Pierce, FLAnnette Miller Humane Society of St. Lucie County

WWW.BQTIMES.COM

P.O. Box 3661 - Ft. Pierce, FL 34948(772)-696-2095

May 18-19, 2012 Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off Starke, FL3000 NW 83rd Street Gainesville, FL 32606(352)-395-5355

June 1-2, 2012 Martin County Fair’s 2nd Annual BBQ Fest 2616 SE Dixie HighwayStuart, FL 33494Danny Culberson - (772)-220-3247

June 1-3, 2012 Jacks Old South Cooking School - Unadilla, GAVisit www.jacksoldsouth.com

June 8-9, 2012 Historic Cocoa Village’s BBQ & Blues Cocoa, FLEmma Kirkpatrick P.O. Box 1 Cocoa, FL 32922(321)-863-0851

June 9, 2012 First Annual Rib Ticklers Ball BBQ Cutler Bay, FLFred Bobson - (305) 238-4166

July 27-28, 2012 Smokin On The Suwannee BBQ Festival Live Oak, FLDamon Wooley 13944 48th Street Live Oak, FL 32060(386)-590-6038

August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL

September 7-9, 2012Jacks Old South Cooking School Unadilla, GAVisit Myron Mixon’s website for details.

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

Calendar of Events Continued on Page 23

Starting in March of 2012 we introduced a new segment, Ask the Champ. A question and answer series with BBQ and athletic per-sonality, Hod Rod Lorick. This Hall of Fame Athlete has taken the media world by storm. His Hot Rod TV has set YouTube, BBQSU-PERSTARS and The Out-door Cooking Channel on Fire, along with his nation-al radio Show One on One with the Champ has Blog

April 2012 The BBQ Times Page 3

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career on the football grid-iron, Rod has turned his attention to raising aware-ness by promoting Food, Community and Local Fes-tivals with the use of TV & RADIO. Rod’s dynamic personality and amazing charisma comes across in his message, also has given him one of his nicknames “Everybody’s All-Ameri-can”.

A name he earned while playing College Football, afterwards Rod went on to play 5 years of Football Professionally. Rod now resides in Columbia, SC and when not filming or on the radio enjoys talking to Student-Athlete’s as they prepare for life after sports. Rod can take your Product, Name and Brand to a whole new level in the upcoming year and can link your mes-sage to masses THE HOT ROD WAY ...

Feel free to submit your questions to Hot Rod and

look for the answers in upcoming editions of The BBQ Times. These are not limited to only one ques-tion a month for print nor are the limited to only BBQ talk. So What is your Ques-tion for Hot Rod Lorick? Email him and let’s see the answer next month in The BBQ Times.

from Larry in Orangeburg , SC

Rod , I got a chance to meet you in charleston early this year , but I never got a chance to ask you what posi-tion you played in football ?

Great question , Larry.

I played tight end in high school, College and profes-sional football!

Rod

ask the champ?

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OwnerPublisher & Editor

Audrey A. Evans

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 • 478-218-2333

Published by Double A Evans, LLC DBA The BBQ Times. Mailed Periodical Postage Permit Pending at Perry Ga. 31069


Audrey Evans Publisher & Editor

[email protected] you were present at Pigs

and Wings, or you pay close attention to my columns and Facebook, you know that I was presented a smoker dur-ing the awards ceremony.

I’m not really sure how this all worked out, what was told to who, or how it all happened but Brad Kay, who is part of Lang Smokers competition BBQ Team got with Harry Faircloth of the Georgia Barbecue Associa-tion and Harry presented me a brand new Lang 36”.

Now, this also brings along the part that you might not know, I am a 25-year-old female who has ven-tured out on her own. I have learned a lot by doing things at a young age and through my own determination, that is for sure. (Ask Big D if you don’t believe me.) I do not have a man living in the house so that has brought along an entire new list of “new” to being a woman and In the last few years I have learned to master a few skills that well most folks would say aren’t for your average woman..... I am a fi refi ghter, an EMT, a drag racer and I

have now been proclaimed a “BBQ DIVA”.

I have been told quite a few times, I could grill a pretty tasty steak and a right mean plate of sides to go along with it, BUT a smoker????? That’s not simple like my gas grill. That means I actually have to light a fi re, plan my meals more precisely than I already do (YOU ALWAYS HAVE TO HAVE A PLAN TO EAT!) build a fi re and make this thing work.

After a few minutes of thinking and a few offers to buy the smoker, a brand new Lang 36”, I politely declined the offers and took on a new task at hand. I mean really, if I can run into a burning building surely I can build a fi re for my smoker......WELL.....now that the

competition has been over and things have fi nely start-ed to take their shape back around my house and my yard I decided to give it a go. (The yard has to be done before you can enjoy sitting in it...Right??? And we all know that you have to “camp” out by the smoker and enjoy a few cold beverages....Right???)

Last Wednesday after-noon as I was sitting around watching TV with a messed up foot from doing some of that yard work, and I decid-ed what better time that to fi re up the smoker. Everyone had told me how I needed to season it and what to do and I just kept waiting for some-one to show up....I don’t want to call any names....Jackie Wright or Danny Ev-ans.....and they never did. So here I go.......

Well, let me tell you..... No one ever mentioned that wood was hard to start with

a lighter and paper towel...... After 45 minutes I got tired of trying so I went for the ulti-mate no no.... I got the lighter fl uid and a piece of newspa-per......after doing this, I sat around, played with the fi re and watched it grow and fi -nally, about an hour and half after I had started the original fi re, I had the temperature up to 325 degrees.

I “seasoned” the smoker with Vegetable Oil and put some chicken on for dinner. I injected it a little and rubbed it down with my own home-made concoction and we (the smoker, dogs and I) were on the way. It turned out excep-tionally well, I thought. It had a pretty smoke ring right around the edges and a good smoky, sweet fl avor with a touch of spice to it. None of which were overbearing. I had to hand it to myself, my fi rst round of chicken and my fi rst interaction with my new Lang 36’.....check it off the list...YUMMY!

Thursday night, I headed off to the Florida Barbeque Association Judges Class in Thomaston, GA for the Smoke on the Water BBQ & Music Festival. I can’t speak highly enough about Bobby Bickley and what he and his crew put together. It was one remark-able event. I had the chance to meet and hang out with Team Unknown a little Satur-day afternoon before awards and these guys are hilarious, I haven’t laughed that hard in a long while. Ask them about the incident with a tire on the way to Thomaston; but you didn’t hear it from me! I want to say Thank You to them and also send a Mega Congratula-tions out to them. They are on quite the roll of taking home

the prize here lately. Somehow when I got home

on Sunday after the cook-off and eating ribs for Eas-ter dinner you would think I might have had enough pork. I had, I only wanted strawberries. I went to the store to get strawberries and found myself starring at meat that I could attempt to cook on my smoker. Appar-ently pork was the food of Easter around here because they had hardly anything left. I found a little 5.5 lb butt and fi gured it would be worth a shot.

Monday I took on the task of making up my injection and getting everything ready for that evening. Mon-day evening, with a little help from Andy Speight on Jack’s New South, I learned how to prepare my butt, and inject it properly. Tuesday, I started working a bit and around lunch I fi red up the

smoker....with a tad of char-coal this time rather than lighter fl uid..... and I was off in about 10 minutes. I con-tinued working and watch-ing my temperature until it fi nally got where I wanted it. I was ready to put the butt on and “smoke it”.

I was so proud of myself and had everything on, and going great...I thought! I was playing around on Face-book and that was when it happened. Someone asks, “What type of rub did you use?” All I could do was sit there and laugh. It sank in..... I didn’t “RUB” it...... I admitted it to them on Face-book and all the questions began to run...”Audrey, You are at a comp every week-end, How do YOU forget to RUB YOUR BUTTS?” I have no idea to be honest but the thought NEVER crossed my mind. I didn’t make a rub and forget to put it on...I

fl at out forgot! The bad thing is when it is wrapped and sitting at 190 degrees, it’s a little too late!

So, it turned out edible. It had a very good fl avor for not having any rub or sauce on it, but it’s also still sitting in my refrigerator if that tells you anything as well.

Maybe next time, I will remember to rub my butt.

I’m sure there will be many more stories to come from this learning curve I am about to take on. I hope you can enjoy them as I share them and laugh just as I do. It’s really ok to laugh. I can promise I have laughed the entire time I was writing this! We will just let it be the “Stories of the Young Girl who taught her-self how to use a Smoker” ..... You might want to stay tuned Next Month..... This is bound to get interesting.

Las Vegas this year was a huge moment for BBQ!. The American Academy of Country Music has em-braced Competition BBQ. In 2011 Dick Clark Pro-duction brought out Kraft, Smithfi eld, Lang, and BBQ-SuperStars. We cooked on Fremont Street and handed out 30,000 samples of Bull BBQ Sauce and Smithfi eld Pork cooked on Lang BBQ Smokers. BBQSuperStars

just helped cook the pork. BBQSuperStars went back for the USA BBQ Champi-onship. They combined the two to make The ACM Ex-perience. Ron Cates did a masterful job putting all this together.

Dodge got involved, Dr. Pepper, Papa John’s, Coor’s, and Bull Products.

Bull Products has become a huge sponsor of BBQ Events. They put on two huge cooking contest one on Friday at 4pm and Sat-urday at 4pm. We shot both of them. It was almost hard to believe that we were out there side by side with, Ca-naan Smith, Kenny Foster, and other stars. BBQ has come that far. Every contest is packed you never know who will be there. New stars are emerging like Holy Smokes who won Geor-gia BBQ Association Team of the Year last year. GBA events have 70+ teams, FBA in Georgia has 70+ teams. It

is a new ball game and many teams are showing up in new sanctioning bodies ever day.

We are close to taking it to the next level. BBQSu-perStars is offering a BBQ Competitiion Reality Show, each on of you on any given weekend being featured on BBQSuperStars Television Live Feed. BBQ is the next big thing. I want to thank ev-eryone who has come before and is working now!! You are accomplishing our mis-sion! Its working keep go-ing and believe in yourself. We have a new Radio show launching 4/16/12 Smokin’ in the Boys Room with Tina Cannon. The BBQ Times has made it to the west coast and Harry Soo got a copy!! The BBQ Times is the next huge publication to hit the mar-ket behing Time and News-week! The cost is cheap get a subscription today!!

The First Experience with my new Lang 36”

Darryl Mast BBQ Superstars.com

[email protected]

Vegas and the ACM’s


Harry Faircloth President

GA BBQ Association

Creamy Banana Pudding(It ain’t fittin’)

1 14oz can Eagle brand sweetened Condensed Milk

1&1/2 cups cold water1 (4 serving size) package

instant vanilla flavor pud-ding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

3 medium bananas sliced and soaked in lemon juice.

In a large bowl, combine Eagle brand milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 &1/2 quart glass serving bowl. Top with one-third each of wafers, bananas and pudding. Repeat layering twice and end with pudding mixture. Chill thoroughly and garnish as desired.

Now this recipe came from one “Hot-Mama” BBQ judge and the puddin’ is almost as good as she is hot!

Carolyn’s Pound Cake1 cup of Crisco butter1 cup of butter3 1/2 cups Swan’s Down

Cake flour2 2/3 cups sugar ( - 6

Tbls) 1⁄2 cup canned milk

8 eggs separated1 tsp vanilla

Whip egg-whites & (6 Tbls) sugar

Cream butter, Crisco but-ter, sugar. Add yolks (bro-ken), milk and dry ingre-dients, fold in whites and vanilla.

Bake in 300 degree oven for 2 hours. Each oven is slightly different so do the “tooth-pick” test after an hour and 45 min. to see if its done. Remove from oven, place on a cake rack and let it cool down for 30 minutes. Remove from cake pan and serve with cold, sliced fresh strawberries and some fresh whipped cream!

Now this recipe has been in over 1000 wedding cakes in Grady County Georgia so I am positive it is a winner and besides that a GREAT Lady passed this one on to Laurie and me and I can at-test that it is wonderful.

Sweet Recipes for April 2012

Ribs can be one of the most rewarding meats to cook and they just happen to be my favorite meat so I love talking about them! Our team took 1st place and Grand Champion at the Hambone Jam and won the GBA 2011-2012 State Championship with ribs, an-other good reason for loving to cook ribs.

Most of the techniques I use can be used on baby backs as well as spareribs. In this article, I will make any distinctions between the two where necessary.

Removing the MembraneLay the ribs bone side up

on a cutting board and you will notice that there is a white almost plastic-like membrane that covers the bone side of the ribs. I high-ly recommend removing this to allow the smoke to bet-ter penetrate into the meat. Some cooks do not take the time to remove this and let me tell you the judges will notice it is there.

To remove the membrane, use a sharp object like a but-ter knife or Oyster knife to lift up a little piece of the membrane. Once you have a little bit to grab, use a paper towel to hold it and carefully pull it off. If it tears get an-other grip. With a little prac-tice you will be doing this with your eyes closed. My preferred way is to lift up the membrane in the middle of the slab and work your pointer finger underneath the membrane. Holding the slab in one hand and your finger under the membrane with the other, pull and it will come off easily. Some teams use catfish skinning

pliers. “If it works for you, do it”.

The Rub Apply a good coat of

Worcestershire sauce on both sides then sprinkle on enough of your favorite mild heat rub to cover the ribs with a light coat. I like to put enough of my own rub so that I can no longer see the meat. My rub is low sugar based. If you are us-ing a salt-based rub you will need to go easy.

Smokin’ the RibsPlace ribs in the smoker

bone side down and cook at 225° for 3-1/2 hours. (Baby-backs 3 hours). Spray with apple juice /robust olive oil mix every hour to keep them from drying out. Re-move from the smoker, coat good with a mix of apple juice, vinegar, maple syr-up, honey and dark brown sugar. Foil and return to the smoker meat side down for 45 minutes. Remove from the smoker, vent for 10 min-utes. Flip over, place on a wire rack and return to the smoker for 1 hour. Remove from the smoker and vent 5 minutes.

When Are They Done? The ribs are done when

they are tender enough and not until. Visually you should be able to see the meat pulling well back from the bone approximately 1/2 inch and if you grab a couple of bones and try to pull them away from each other, you will be able to get a sense of how tender they are. If you still aren’t sure, do like I do and just take a big bite. If they need more time then give them more time. You want a very slight resistance but a clean bone when you bite off the meat.

Smokinwilly Method If you want your ribs

competition style tender and moist then try my 3-1/2~45~1 method of cook-ing ribs which in a nutshell is 3-1/2 hours in the smoker naked bone side down, then 45 minutes dressed in foil, followed by 1 more hour undressed and placed di-rectly on the grates bone side down. During this last hour you can add a glaze sauce if you prefer. Person-ally, I don’t. I add my glaze immediately when I remove

them from the smoker fol-lowed by a dusting of my favorite sweet honey rub. For those who are struggling with your rib scores, give my method a try. It’s not a sure winner every time, but I can assure you that you will see an improvement in your scores....”Be Consistent”!

If you have any specific topics you would like for me to address or feedback, please email me at [email protected] or [email protected] .If you are a new team and need help, please email me and I will be happy to work with you. Remember! For all your barbecue news, information and updates go to www.bqtimes.com The best barbecue newspaper in South Georgia!!!

Que~Tip of the month: “What Do Judges look

for”:The judges are looking

for tender moist meat with a good pork meat taste. They look for meat tenderness, not mushy and stringy (over cooked) or tough (under cooked). They look for the bark (Rub) and sauces to enhance the meat taste and not over power the meat flavor. They also like the Money muscle with pulled pork pieces. They like larger pieces (Chunks) that they can pick up and have the en-tire spectrum (Bark, Sauce, Meat).

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

Carl Williams“Que-Talk with Smokinwilly”

[email protected].

Smokinwilly Ribs


By Audrey Evans Editor

With 21 teams competiting in the Pig Out! BBQ Bash in Ocala, FL Team Unknown kept up the winning ways and sent the judges over the top. They also set a new high Overall score for the season with 777 points. This team’s first place in Pork, along with two Second Place finishes, was just what they needed to win the contest. This was the team’s second Grand of the year, jumping the team into third place in the 2012 Team

1 Unknown BBQ 777.033352 Swamp Boys 776.083323 All Racked Up BBQ 765.883334 Blitzkrieg BBQ 762.083345 Smokin Your Butt BBQ Team 758.849986 Wooley Bully BBQ Mafia 756.283327 LJ Smokin’ 756.166698 Budmeisters 753.116669 Git-R-Smoked 750.6333010 Hot Wachula’s 750.0333211 Getta Grip BBQ 749.6833212 Newman’s BBQ 746.0166713 B&E Pit Crew 743.3833414 Big Tymers BarBQ 743.2166615 Great Lakes BBQ Feed Company 742.9166516 Suwannee River Smokers 742.6166617 Two Crackers Cooking 735.0166418 GB’s BBQ 734.5666519 J&J Bar-B-Que 733.5999920 Divine Swine BBQ Team 733.3999921 Grillin’ Gunpowder 730.86666

of the Year standings. Rob “Rub” Bagby head

cook of Swamp Boys took Reserve Champion as well as first place in Chicken, set-ting another high score for Florida Barbeque Associa-tion in 2012, Swamp Boys also took home a first place in ribs.

With over 40 teams, Pro and Backyard competing, the Pig Out in Ocala brought some of the best barbecue and cook-teams in Florida to please the crowds.

Pig Out! The Junior League of Ocala’s BBQ Bash

Chicken: 1 Swamp Boys2 Budmeisters3 Great Lakes BBQ Feed Company4 Unknown BBQ5 GB’s BBQ6 Divine Swine BBQ Team7 Suwannee River Smokers8 Getta Grip BBQ9 All Racked Up BBQ10 Git-R-Smoked

Ribs: 1 Swamp Boys2 Unknown BBQ3 Wooley Bully BBQ Mafia4 LJ Smokin’5 Blitzkrieg BBQ6 Hot Wachula’s7 Smokin Your Butt BBQ Team8 All Racked Up BBQ9 B&E Pit Crew10 Boca BBQ

Pork: 1 Unknown BBQ2 Budmeisters3 Git-R-Smoked4 Smokin’ Jaimes BBQ5 Suwannee River Smokers6 Swamp Boys7 Wooley Bully BBQ Mafia8 [Tie] Grillin’ Gunpowder8 [Tie] LJ Smokin’10 Smokin Your Butt BBQ Team

Brisket: 1 All Racked Up BBQ2 Unknown BBQ3 Smokin Your Butt BBQ Team4 Blitzkrieg BBQ5 Swamp Boys6 Divine Swine BBQ Team7 Barn Goddess BBQ8 Newman’s BBQ9 LJ Smokin’10 Big Tymers BarBQ

Your Newest FBA Master Judges

Donald Tibbedeaux, Bill & Joan Hughey at Thomaston, GA, Smoke on the Water

Stephen Surles (Left) and Brian Bond (Right) awarded by Ida Isaacs at Dublin, GA St. Pattyʼs Q.

Pictured to the Left: Grand Champion Unknown BBQ. Unknown BBQ fin-ished the day with first place pork and second place ribs to take home Grand.

Pictured Below to the Right: Swamp Boys, Reserve Champion who also took home first place Chicken and Ribs.

First Place Brisket: All Racked Up BBQ


1.Budmeisters 764.333322.Unknown BBQ 751.716653.Forrest’s Fine Foods 748.933314.Big Papa’s Country Kitchen 746.233325.Git-R-Smoked 744.583316.Everglades Seasoning BBQ Team 740.366667.Hot Wachula’s 740.333328.Uncle Kenny’s BBQ 737.133349.Divine Swine BBQ Team 736.9500010.GB’s BBQ 730.95000

11.Wolfe Brothers 730.1000112.Smokeys 718.4000013.Florida Skin-n-Bones 714.8666714.Two Crackers Cooking 713.1999915.Smoke on the Lakes 712.4166616.B S Bar-B-Q 709.5499817.Kick the Tire, Light the Fire 709.1166718.Gator Grates 705.53332 19.Grilling Gangsters 703.5666520.Kick Yo Butt 703.28334

Chicken: 1 GB’s BBQ2 Big Papa’s Country Kitchen3 Two Crackers Cooking4 Budmeisters5 Wolfe Brothers6 Gator Grates7 Uncle Kenny’s BBQ8 Divine Swine BBQ Team9 Git-R-Smoked10 Black Bear Smokehouse

Ribs:1 Git-R-Smoked2 Everglades Seasoning BBQ Team3 Unknown BBQ4 Wolfe Brothers5 Hot Wachula’s6 Budmeisters7 GB’s BBQ8 Florida Boys9 Forrest’s Fine Foods10 Divine Swine BBQ Team

Pork: 1 Budmeisters2 Hot Wachula’s3 Forrest’s Fine Foods4 Everglades Seasoning BBQ Team5 Unknown BBQ6 Florida Skin-n-Bones7 Wolfe Brothers8 GB’s BBQ9 Grilling Gangsters10 Big Papa’s Country Kitchen

Brisket: 1 Uncle Kenny’s BBQ2 Forrest’s Fine Foods3 Unknown BBQ4 Budmeisters5 Divine Swine BBQ Team6 Big Papa’s Country Kitchen7 Git-R-Smoked8 Smokeys9 Hot Wachula’s10 Smoke on the Lakes

Pig on the Pond “For The Kids” Clermont, Florida • March 9-10, 2012

Overall:

Chicken:1. Swiggin Pig - 176.57142. Bayou Boggie BBQ - 176.00003. Bub-Ba-Q - 174.28564. Pit Bulls Up in Smoke - 174.28565. Two Old Men and a Grill - 174.28566. QUAU - 173.14287. BarbecueXpress - 173.14288. Two Little Pigs BBQ - 172.57169. Booger’s BBQ - 172.571410. Parrothead Smokers - 170.8570

Ribs:1. Two Old Men and a Grill - 173.71422. Parrothead Smokers - 173.14283. Swiggin Pig - 173.14284. Bub-Ba-Q - 173.14285. Big Bear Shootin’ Smoke - 169.71446. Leaux-N-Sleaux Smokers - 168.00047. The Long Dawgs - 168.00008. Smokin Baptist - 167.42869. Chix, Swine, & Bovine BB - 167.428610. Smoke Dawg BBQ - 166.8570

Pork:1. Two Old Men and a Grill - 176.57142. Pit Bulls Up in Smoke - 173.14263. American Dream BBQ - 171.99984. Team Enoserve - 170.85705. Swiggin Pig - 170.28586. Wild Bunch Butt Burners - 169.71427. The Blue Bloods - 169.71428. JoBeaz Blazin’Butts&Wing - 169.14289. Gene’s Special Blend - 169.142810. Give it to God - 168.5712

Brisket:1. Parrothead Smokers - 180.00002. Team Enoserve - 175.42863. Chix, Swine, & Bovine BB - 174.85724. Two Little Pigs BBQ - 174.28565. Smokin’ n the Dark - 173.71426. Pit Bulls Up in Smoke - 171.42867. Bayou Boggie BBQ - 171.42868. Two Old Men and a Grill - 170.85709. Swiggin Pig - 169.714210. Hambones by the Fire - 169.7142

1. Two Old Men and a Grill - 695.42822. Swiggin Pig - 689.71423. Parrothead Smokers - 689.14244. Pit Bulls Up in Smoke - 679.99965. Bub-Ba-Q - 674.28566. The Blue Bloods - 674.28527. QUAU - 671.99988. Team Enoserve - 671.99989. Chix, Swine, & Bovine BB - 670.856810. Smokin’ n the Dark - 669.7136

11. Bayou Boggie BBQ - 668.571412. Two Little Pigs BBQ - 667.999813. American Dream BBQ - 666.856414. Big Bear Shootin’ Smoke - 665.142815. The Long Dawgs - 662.857016. Smokers Wild - 660.571017. Hambones by the Fire - 659.428018. Leaux-N-Sleaux Smokers - 654.286419. Wild Bunch Butt Burners - 651.999820. Smokin Baptist - 651.9992

Overall:

Slidell BBQ ChallengeSlidell, Louisiana • March 30-31,2012

1. Slap Yo’ Daddy BBQ - 673.14302. Lucky’s Q - 673.14263. Pork Barrel BBQ - 670.28584. Left Coast Q - 668.57165. Porky’s Revenge - 666.28546. Pig Skin BBQ - 665.71407. Andrew’s Rib Shack - 662.28548. Cecil’s Smok’n BBQ - 660.57149. Pellet Envy - 660.570810. All Hogs Go To Heaven - 658.2856

11. R and R BBQ - 657.142612. TheSlabs.com - 655.999813. DC’s Smokin BBQ - 655.999414. Meat@Slims - 653.714615. Smokin’ Triggers - 653.714216. Dances with SmokeBarbequ - 653.142817. Burnt Finger BBQ - 653.142618. Brazen BBQ - 650.285219. Wild Hogs BBQ - 648.571220. Big Papa’s CountryKitche - 648.5712

Chicken:1. Slap Yo’ Daddy BBQ - 179.42862. DC’s Smokin BBQ - 174.28563. Porky’s Revenge - 174.28564. Lucky’s Q - 172.57145. Smokin Yankee’s BBQ - 171.42886. Pork Barrel BBQ - 170.28587. Wild Hogs BBQ - 170.28588. Chain Smokers - 170.28589. Burnt Finger BBQ - 170.285810. Left Coast Q - 170.2856

Ribs:1. Meat@Slims - 178.85722. Andrew’s Rib Shack - 172.57143. Smokin’ Triggers - 172.00004. DC’s Smokin BBQ - 171.42865. Porky’s Revenge - 171.42866. Mad Dawgz BBQ - 170.85747. Lucky’s Q - 170.28588. Pig Skin BBQ - 170.28589. The Smoking Hills - 170.285810. Woodhouse Barbecue - 169.7142

Pork:1. Pork Barrel BBQ - 173.71422. Loot N’ Booty BBQ - 172.57163. THREEBROTHERSDifferent m - 168.57144. All Hogs Go To Heaven - 168.57145. Wildcatters Q Crew - 168.57146. Lotta Bull - 168.57147. SIN CITY SMOKERS - 168.00008. Brazen BBQ - 167.42869. Burnt Finger BBQ - 167.428410. Wine Country Q - 166.8572

Brisket:1. Dances with SmokeBarbequ - 174.85702. Left Coast Q - 172.00003. Slap Yo’ Daddy BBQ - 170.28564. Andrew’s Rib Shack - 169.71405. Barry And Erica - 168.57166. IAB30 BBQ - 167.42847. Fast Eddy’s BBQ - 166.85728. Cecil’s Smok’n BBQ - 166.28589. SIN CITY SMOKERS - 166.285810. Smokin’ Triggers - 166.2856

ACM BBQ Showdown Las Vegas, Nevada • March 30-31, 2012

Overall:

Chicken:1. Divine swine competition - 166.85702. Big lock bbq - 163.42863. Et’s bbq - 161.14284. Hoggie style bbq - 160.57145. Florida skin & bones - 160.00006. Hot wachulas - 159.42847. Tarheel cookers - 158.85728. Smokin butts of fl - 154.85709. Texas ribs & bbq - 151.999810. Blitzkrieg bbq - 150.285611. Slap happy - 142.857012. South florida bbq - 92.0006

Ribs:1. Et’s bbq - 168.00002. Hot wachulas - 167.42863. Florida skin & bones - 165.14284. Smokin butts of fl - 165.14285. Texas ribs & bbq - 162.85726. Hoggie style bbq - 162.28587. Slap happy - 159.42868. Divine swine competition - 159.42849. Blitzkrieg bbq - 158.857210. Tarheel cookers - 158.285811. Big lock bbq - 137.143012. South florida bbq - 60.0004

Pork:1. Hot wachulas - 173.14282. Florida skin & bones - 170.28583. Blitzkrieg bbq - 167.42844. Smokin butts of fl - 165.71445. Texas ribs & bbq - 165.14286. Et’s bbq - 164.57147. Divine swine competition - 164.00028. Hoggie style bbq - 157.14289. Tarheel cookers - 154.857010. Slap happy - 153.714411. South florida bbq - 153.142812. Big lock bbq - 142.8572

Brisket:1. Blitzkrieg bbq - 174.28562. Texas ribs & bbq - 173.14303. Hot wachulas - 166.85724. Hoggie style bbq - 165.14285. Divine swine competition - 161.14286. Florida skin & bones - 159.42847. Smokin butts of fl - 148.57128. Et’s bbq - 145.71449. Tarheel cookers - 145.143010. Slap happy - 134.857211. Big lock bbq - 126.8574

1. Hot wachulas - 666.85702. Florida skin & bones - 654.85703. Texas ribs & bbq - 653.14284. Divine swine competition - 651.42845. Blitzkrieg bbq - 650.85686. Hoggie style bbq - 645.1428

7. Et’s bbq - 639.42868. Smokin butts of fl - 634.28549. Tarheel cookers - 617.143010. Slap happy - 590.857211. Big lock bbq - 570.286212. South florida bbq - 305.1438

Overall:

Florida BBQ ChallengeWest Palm Beach, Florida • March 23-24, 2012


VikingFest Bar-B-Que Cookoff • Fort Myers, Florida

1. Big Papa’s Country Kitchen 765.549962. Hot Wachula’s 764.383323. Fully Involved 760.450004. Divine Swine BBQ Team 759.683315. Getta Grip BBQ 757.849996. Git-R-Smoked 755.383317. Florida Skin-n-Bones 752.999998. Southern Style 751.783299. Swamp Boys 749.1833310. Porker Face BBQ 747.1166511. Pappy’s Authentic BBQ 740.1499812. Sweet Smoke Q 739.1166713. Bar-B-Que This 737.8666714. Willingham’s BBQ 735.4333315. Corky’s Smokin’ BBQ 733.5333116. Blitzkrieg BBQ 732.1500217. Great Lakes BBQ Feed Company 724.5666518. Pharter Starter’s BBQ Team 708.9833319. Bonez Brothers BBQ 702.4166520. Papa Paul’s BBQ 695.58332

Chicken: 1. Getta Grip BBQ2. Southern Style3. Hot Wachula’s4. Divine Swine BBQ Team5. Swamp Boys6. Big Papa’s Country Kitchen7. Bar-B-Que This8. Corky’s Smokin’ BBQ9. Florida Skin-n-Bones10. Fully Involved

Ribs: 1. Hot Wachula’s2. Fully Involved3. Big Papa’s Country Kitchen4. Git-R-Smoked5. Florida Skin-n-Bones6. Porker Face BBQ7. Sweet Smoke Q8. Getta Grip BBQ9. Divine Swine BBQ Team10. Great Lakes BBQ Feed Company

Pork: 1. Big Papa’s Country Kitchen2. Getta Grip BBQ3. Git-R-Smoked4. Pappy’s Authentic BBQ5. Southern Style6. Fully Involved7. Hot Wachula’s8. Swamp Boys9. Divine Swine BBQ Team10. Willingham’s BBQ

Brisket: 1. Florida Skin-n-Bones2. Divine Swine BBQ Team3. Pappy’s Authentic BBQ4. Fully Involved5. Porker Face BBQ6. Swamp Boys7. Sweet Smoke Q8. Git-R-Smoked9. Hot Wachula’s10. Southern Style

Overall:

Grand Champion - Dana Hillis - Big Papaʼs Country Kitchen Reserve Champion - Hot Wachulaʼs BBQ

First Place Brisket - Floria Skin - n- Bones First Place Chicken - Getta Grip BBQ

March 17, 2012


1. Wooley Bully BBQ Mafia 768.300002. Forrest’s Fine Foods 767.516653. Budmeisters 759.833324. Rescue Smokers 759.483325. Git-R-Smoked 757.599986. B & T BBQ Cook Team 755.766657. Barbeque Crew 752.216658. Munchees Smokehouse 752.199999. Smokelife BBQ 750.5500010. Smokin AJ’s 750.0166711. Big Papa’s Country Kitchen 747.9666812. Bub-Ba-Q 746.0333513. L J Smokin 741.7333414. Bar-B-Que Monsters 741.6666715. Sunset Smokers 740.9499916. Heavenly Hawgs 735.5333417. Q-Fused 734.8833218. Bethel Smokers 733.4000119. Holy Smokes 732.7666420. SmokinWilly Squealer’s 731.55000

Fire Ant Festival • Ashburn, Georgia • March 23-24,2012Overall:

Chicken: 1 Munchees Smokehouse2 Smokin AJ’s3 [Tie] Smokelife BBQ3 [Tie] Barbeque Crew5 Forrest’s Fine Foods6 Rescue Smokers7 Wooley Bully BBQ Mafia8 Git-R-Smoked9 Bar-B-Que Monsters10 Heavenly Hawgs

Ribs: 1 Budmeisters2 B & T BBQ Cook Team3 L J Smokin4 Forrest’s Fine Foods5 Bub-Ba-Q6 Munchees Smokehouse7 Smokelife BBQ8 Git-R-Smoked9 Bethel Smokers10 Wooley Bully BBQ Mafia

Pork: 1 Wooley Bully BBQ Mafia 2 Barbeque Crew3 Budmeisters4 Big Papa’s Country Kitchen5 Rescue Smokers6 B & T BBQ Cook Team7 Bar-B-Que Monsters8 Forrest’s Fine Foods9 Holy Smokes10 Bethel Smokers

Brisket: 1 Rescue Smokers2 Forrest’s Fine Foods3 Wooley Bully BBQ Mafia4 Git-R-Smoked5 Q-Fused6 Munchees Smokehouse7 B & T BBQ Cook Team8 L J Smokin9 Vienna Volunteer Fire Dept.10 Big D’s Firehouse Smokers

Reserve ChampionForrest Dilmore


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Contact: Jim Sewell 912 - 240 - 0106

[email protected]

Fire Ant Festival • Ashburn, Georgia • March 23-24,2012


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Smokin’ at the Market • Columbia, South Carolina • March 23-24, 2012


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Smoke on the Water • Thomaston, Georgia • April 6-7, 2012 By Audrey Evans

Editor If you have not ever been

to the Smoke On the Wa-ter BBQ & Blues Festival in Thomaston, Georgia, it needs to be one you mark in the future for sure. Bobby Bickley, Event Organizer puts together a wide vari-ety of music and entertain-ment for the event including vendors, and raffle drawings bringing in over 4,000 peo-ple in attendance.

With sixty-nine teams from the Florida Barbeque Association in the field this year it was sure to be a tough race to the top, and you surely had the best bar-beque around. With a tough group of judges, each team battled their way to the top but only one walked away with Grand Champion, team Unknown BBQ out of Win-ter Haven, Florida.

Unknown BBQ took home their second Grand Championship in a row by turning in a first place ribs box, eighth place pork box and a fifth place brisket

box. Coming strong toe to toe, just a point behind was Uncle Kenny’s BBQ, head cook Kenny Nadeau also from Winter Haven, Flori-da. Kenny turned in a ninth place chicken box, and a first place pork box. Third Place Overall was no newcomer to

the show either; Rob Bagby head cook of Swamp Boys BBQ Team. Forth Place was taken home by For-rest Dilmore head cook of Forrest’s Fine Foods turning in a fifth place chicken box, and a fifth place pork box. Foy Whatley out of Moult-rie, Georgia took home fifth place overall for his team Barbecue Crew.

Jack’s New South, head

1. Unknown BBQ 768.733312. Uncle Kenny’s BBQ 767.783333. Swamp Boys 766.533324. Forrest’s Fine Foods 763.616665. Barbeque Crew 761.683346. The Grateful Pig 761.233307. LJ’s Smokin’ 761.183328. 5 O’Clock Somewhere 757.266649. Mad About BBQ 753.5166410. Heavenly Hog BBQ 753.4666511. Jack’s New South 753.4666412. Jacks Old South 751.8999813. Rescue Smokers 750.6666814. Smoking Dillas 750.6666815. DW’s Kountry Cookers 750.4666916. Bub-Ba-Q 750.2499917. Fine’ly Ready BBQ 748.7333318. Backwoods BBQ 748.5833319. Munchees Smokehouse 748.3000020. Wooley Bully BBQ Mafia 747.68333

cook Michael Mixon has only cooked two Florida Barbecue Association events and walked away with two first place finishes. Michael Mixon is the son of Myron Mixon, head cook of Jack’s Old South out of Unadilla, Georgia.

Jack’s New South finished with a first place in Chicken and Brisket but felt shy on Ribs and Pork. Jack’s New South finished eleventh overall one spot ahead of Jack’s Old South. Thirteenth Place overall was Rescue Smokers, head cook Robby Royal out of Ashburn, Geor-gia. Fourteenth was no other than Mixon’s other son, Da-vid and his team, new to the Florida Barbecue Associa-tion, Smoking Dillas. David finished seventh in chicken and nineth in pork. It seems like we might have a little battle going on here between the Mixon clan. I guess we will see what folds out over the next few months. Fif-teenth over all was DW’s Kountry Cookers out of Perry, Georgia.

Reserve Champion - Uncle Kennyʼs BBQ

Grand Championʼs Unknown BBQ celebrate with Rob Bagby of Swamp Boys. Photos by Audrey Evans


Smoke on the Water • Thomaston, Georgia • April 6-7, 2012 Chicken:

1. Jack’s New South2. Munchees Smokehouse3. The Crusty Butts4. Southern Touch BBQ5. Forrest’s Fine Foods6. Barbeque Crew7. Smoking Dillas8. Molloy Boys9. Uncle Kenny’s BBQ10. The Pit Crew

Ribs: 1. Unknown BBQ2. LJ’s Smokin’3. Bethel Smokers4. Mad About BBQ5. Barbeque Crew6. Heavenly Hog BBQ7. Pit Bulls “Up In Smoke”8. Fine’ly Ready BBQ9. Wooley Bully BBQ Mafia10. Soggy Bottom Cookers

Pork: 1. Uncle Kenny’s BBQ2. Lang BBQ Smokers3. LJ’s Smokin’4. Swamp Boys5. Forrest’s Fine Foods6. Backwoods BBQ7. Heavenly Hog BBQ8. Unknown BBQ9. Smoking Dillas10. The Grateful Pig

Brisket: 1. Jack’s New South2. Jacks Old South3. Swamp Boys4. The Grateful Pig5. Unknown BBQ6. Mad About BBQ7. 5 O’Clock Somewhere8. Bub-Ba-Q9. Smokinwilly Squealer’s10. Smokey Butts

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Article and Photo Submitted

by Scot Howard

Scot Howard’s day job may be at the post offi ce in Gainesville, Ga., but his pas-sion lies in turning out stel-lar barbecue and Brunswick stew.

Passion—it’s the main in-gredient that ignites a fi re in you to achieve your dreams. After spending more than 10 years in the restaurant business and working for major hotels like Hyatt and Marriott and various coun-try clubs around the Atlanta area, I have fi nally found my passion...barbecue!

To me, there is nothing like walking up to a home-town BBQ joint and just standing there and taking in the smell of hickory and oak smoke that permeate the air. It just makes your taste buds stand up and dance at the anticipation of the delicious smoked meats that are soon to follow.

My passion started me down the road to start my own website www.wher-esthebestbbq.com, where I write about my journeys to little out-of-the-way BBQ restaurants all over the Southeast in search of

the best BBQ. I created a “squeal meter,” with a range of 1 to 5 squeals that I use to rate each restaurant, with 5 squeals being outstanding BBQ.

To give my site and blog credibility, I decided to be-come a BBQ judge. I joined the Kansas City Barbeque Society and took its BBQ judge training class and be-came a certifi ed KCBS BBQ judge. While tasting and judging BBQ at contests all over the South, you get to taste some seriously great BBQ, but you also get some that is far from great. After judging, I would stay around and watch some of the win-ning teams take home checks for thousands of dollars. I knew I could produce better BBQ than what I had been tasting. And if I was going to have a website ranking BBQ...I fi gured if I can talk the talk, then I should walk the walk and compete with the professionals.

I bought a smoker and started practicing and learn-ing the ins and outs of my smoker. I tested recipe af-ter recipe and played with different rubs, sauces and various techniques. The fi rst

thing I realized is how time consuming and expensive this newfound hobby is. I also realized real quick that I didn’t know as much as

I thought I did!I didn’t even place in my

fi rst contest; I fi nished in the middle of the pack out of 35 teams. I was down, but de-termined. I went back to the drawing board and practiced and practiced recipe after recipe to perfect this art of BBQing. After all this prac-ticing, I had a freezer full of smoked meats and my BBQ budget was starting to con-cern my wife. . .

So to support my passion, I started making up batches of Brunswick stew.

After all, I had years of experience making soups as a chef. I was able to incor-porate my skills as a chef to get the maximum taste out of my stew. Even if I say so myself, it really had a great base mixed with unique smoked fl avors from the different meats. And it had

such a wonderful texture to it. It had such a fantastic fl avor that I knew I was on to something here. Through my website, I had literally visited 50-plus restaurants and I could only remember two that I had visited where the stew was this good.

So I took my product to work with me and started selling it by the quart to help pay for my passion. The re-sults were overwhelming. Orders for quarts turned

into orders for gallons. I’m at the point now where ev-ery weekend I’m smoking off pork butts and chickens to keep up with the demand. I’m hoping my next step will be to team up with a distribu-tor where I can get my prod-uct out to the “BBQ Belt” of the Southeast.

I have the passion and the pride that I want everyone to be able to taste what true southern Brunswick stew is all about and at the same

time enjoy the fruits of my labor and passion.

I am still working toward becoming a grand cham-pion in the BBQ competi-tion world. I have had a few awards come my way, which is encouraging.

But through it all, I love the art of BBQ and I love the joy folks are getting from the fruits of my efforts. I hope to someday spread them throughout the Southeast and who knows how far.

Scot Howard is pictured here with his twins, Michael and Katelyn and a MBN Representative after winning fi rst runner up in the 2011 Brenau Barbecue Cham-pionship in Gainsville, GA.

BBQ Passion Propels Postal Worker


The Way I See ItBy Ernie Wright

Most people consider themselves of some importance, they claim that they are as good as their fellow man and the truth be made known they are probably as good if not better than most people. I also think about myself – Who am I? What is my destination and purpose in life? If I had not been born would the world have missed me? I think not, but then the Bible says that God knew us before we were ever born, so the plan was God’s plan for me to be here. Some people spend their entire life not knowing what God’s plan is for them. The problem is that they have not accepted the fact that they must accept God before they can know what his plan is for them. We are born and then we start our journey through life not knowing anything except the touch and sound of our mother’s voice. We are helpless; our only hope is our mothers. At this point our life is solely dependent on our mothers if we are rejected. By her, then our life is doomed, unless some caring sole rescues us, the fact is without the help of a caring sole we would never make it in this life. I wonder how many of us think about how we were cared for as infants? Or who cared for us? Some people have the snobby attitude that they don’t need anyone. They think that they can make it on their own, but life does not work that way. I don’t care how good you can play ball if you do not have fans to watch, what good is hit-ting home runs? If there is no reward for excelling in life, why work your butt off trying to be the best? People may not care for your snobby attitude, but remember without the help of the fans, you would not be where you are. If I started thanking all of my friends and the people who have supported me in life, I would never stop thanking folks. So if I forgot to say Thank You, or if I did not congratulate you on your excellent efforts, let me say Thank You, Thank You! Now that is the way I see it.

Total Recipe Time: 20 to 25 minutes

Ingredients:

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)

1 tablespoon butter

Chili Glaze & Sauce:

1/2 cup Heinz 57 sauce

Santa Fe Grilled Beef Steaks

Michael McDearmanAmerican Grillmaster Experience

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2 cloves garlic, minced 1-1/2 teaspoons chili

powder 1/2 teaspoon ground

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1.Combine glaze ingredi-ents in medium bowl. Re-serve 1/4 cup for sauce. Use remaining 1/4 cup for glaze.

2.Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medi-um rare (145°F) to medium (160°F) doneness, turning occasionally and brushing generously with 1/4 cup glaze during last 5 minutes.

3. Combine remaining 1/4 cup sauce and butter in 1-cup glass measuring cup. Micro-wave, partially covered, on HIGH 30 to 45 seconds, stir-ring once. Serve steaks with sauce.

Makes 4 servings

Nutrition information per serving: 273 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 94 mg cholesterol; 463 mg sodium; 9 g carbohydrate; 0.5 g fi ber; 31 g protein; 12.5 mg niacin; 0.7 mg

vitamin B6; 1.8 mcg vita-min B12; 2.3 mg iron; 36.5 mcg selenium; 5.8 mg zinc; 120.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.


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Planes, Trains and Barbeque • Tavares, Florida • April 6-7, 2012

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1. Git-R-Smoked 773.099962. B & T BBQ Cook Team 765.666653. Budmeisters 762.549994. Blitzkrieg BBQ 753.316665. Fully Involved 752.199996. Big Papa’s Country Kitchen 752.033327. Blackbear Smokehouse 747.150008. Divine Swine BBQ Team 746.516659. Smokin your Butt 740.1500010. Matt Daddy’s BBQ 735.1166611. Hot Wachula’s 734.7499912. Great Lakes BBQ Feed Company 727.2833313. Sweet Smoke Q 724.7833414. GB’s BBQ 722.6833215. Bubba’s Scrub Oak BBQ 720.1666816. Florida Boys 715.6166717. BGE Pit Crew 715.1833618. Habeas Porkus 711.5666519. Two Crackers Cooking 710.3666620. BS Bar-B-Q 707.50000

Overall:

Chicken: 1. B & T BBQ Cook Team2. Git-R-Smoked3. Great Lakes BBQ Feed Company4. Big Papa’s Country Kitchen5. Divine Swine BBQ Team6. Fully Involved7. Blitzkrieg BBQ8. Budmeisters9. Florida Boys10. Smokin your Butt

Ribs: 1. Git-R-Smoked2. Blitzkrieg BBQ3. Blackbear Smokehouse4. B & T BBQ Cook Team5. Fully Involved6. Budmeisters7. Divine Swine BBQ Team8. Great Lakes BBQ Feed Company9. Matt Daddy’s BBQ10. Big Papa’s Country Kitchen

Pork: 1. Budmeisters2. Git-R-Smoked3. Sweet Smoke Q4. B & T BBQ Cook Team5. Big Papa’s Country Kitchen6. Fully Involved7. GB’s BBQ8. Two Crackers Cooking9. Blackbear Smokehouse10. Blitzkrieg BBQ

Brisket: 1. Smokin your Butt2. Git-R-Smoked3. Budmeisters4. Divine Swine BBQ Team5. Habeas Porkus6. Blitzkrieg BBQ7. Hot Wachula’s8. Blackbear Smokehouse9. Fully Involved10. B & T BBQ Cook Team

Pictured to the Left: Grand Champion Terry McKay,

head cook of team Git-R-Smoked.

Pictured Below is Reserve Champions, Bill and Teresa

Tanner , B&T BBQ.

Pictured Above: Team Smokin’ Your Butt takes home First Place in the

Brisket Category.

Pictured to the Left: Team Budmeisters takes home

first place in the pork category.


Kids “Q” Corner

The Kids Q Corner is a new feature by The BBQ Times. Does your child or grandchild like to compete in BBQ with you? Maybe even on their own?

Send us in photos of your kid “queing” and see their photo in The BBQ Times. [email protected] or [email protected]

Lonnie Smith, Head cook of team Bubba Grills shows off his newest BBQ princess, Grayson Smith.

Sisters, Mallory and Riley Britton enjoy dad, Clint Britton’s competition ribs in Thomaston, Georgia. Clint is head cook of Sauced Hogs Smoke Shack. Jake Wooley, son of Damon and

Ashlee Wooley accepts an award on behalf of Wooley Bully BBQ Mafia in Thomaston, Ga. at the Smoke on the Water BBQ Festival.

Photos By Audrey Evans

Link Centre Don’t Be Cruel BBQ Duel Tupelo, MS • March 16-17, 2012

1. Killer Hogs - 694.85702. Pit Bulls ‘Up in Smoke’ - 689.71403. McFrankenboo BBQ - 682.85664. Farmboy BBQ - 681.14265. Saucy Swine-O’s - 680.00026. QUAU - 679.42847. Fire Dancer BBQ - 679.42828. Two Old Men and A Grill - 678.85709. Pigs-R-Us - 678.285410. Brew ‘N’ Bar-B-Que - 678.2852

11. Smoke Me Silly - 677.714212. Pellet Envy - 675.428613. Smokin’ Section - 675.428414. Wicked Que - 675.428415. Jack’s Old South - 674.285616. Redneck Grillers - 672.571217. The Blue Blood’s - 670.857218. Late Night Whiskey Smoker - 670.285019. Southpork - 669.714420. BAR-B-Q 101 - 668.5710

Reserve Champion - Pit Bulls Up in Smoke

Pigs In Flight Memphis, Tennessee • March 31, 2012

Grand Champion - Red Hot Smokers - (Ribs)

Whole Hog1st Place – Sweet Swine O’mine

2nd Place – 10 Bones Bbq3rd Place – Rebel Roaster Revue

4th Place – Boars Night Out

Shoulder1st Place – Boars Night Out2nd Place – 10 Bones Bbq3rd Place – Serial Grillers

4th Place – Red Hot Smokers

Ribs1st Place – Red Hot Smokers2nd Place – Boars Night Out

3rd Place – Big Bubba’s Bar-b-q-n Crew4th Place – Gwatney Championship Bbq

Overall:


Puddleville Pig Jig • Adel, Georgia •MBN •March 23-24, 2012


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Only $25.00 Get Your Business Noticed!

(3 Month Minimum)

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Interested in advertising or other information call Audrey : 478-987-1823 Or Email: [email protected]

The Times�� BBQ

To fi nd out what’s going on in the Southeast for BBQ events, schedules & news go to our website at:

www.bqtimes.comJoin us on The BBQ Times

Check out our newest online discussion and enter your team to be our Featured Team of the Month. The form is in discussions on our Facebook page. Like the Page and Fill it out. You can email it in or reply on the discussion! Who will be featured this month?

Maybe it’s YOU! Interested in advertising or other information call Audrey: 478-218-2333 Or Email: [email protected]


Calendar of EventsMemphis Barbecue

NetworkApr 20 - Apr 21, 2012

Philadelphia Ham Jam Arts Festival Downtown DistrictPhiladelphia, MSContact: Lisa Howell 601-656-1000 [email protected]

Apr 20 - Apr 21, 2012Southaven SpringfestSouthaven, MS Contact: Kristi FaulknerPhone: 662-393-6939Email: [email protected]’s Contact: Eddie FosheePhone: 901-834-4208Email: [email protected]

May 4 - May 5, 2012Smokin’ on the WhiteRiverside ParkBatesville, ARContact: Bill CouchAddress: PO Box 2094 Batesville, AR 72053Phone: 870-793-5031Email: [email protected]

May 25, 2012Brenau Barbecue ChampionshipGainesville, GAContact: Jim BarcoPhone: 770-534-6161 Email: [email protected]

Aug 23 - Aug 25, 2012Music City Festival & BBQ Cham-pionship100 1st Avenue S Nashville, TN Contact: Brian HamiltonPhone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfes-tival.comContact: Delaniah BringlePhone: 615-424-5923 or 615-352-9164 Email: [email protected]

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

Sep 13 - Sep 15, 2012Smokin Aces BBQ ChamionshipHarrah’s Tunica13615 Old HWY 61 NTunica Resorts, MS

Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484

Sep 20 - Sep 22, 2012Murphysboro Barbecue Cook Off214 N 17th StreetMurphysboro, IL Mike Mills Phone: 618-684-8902

Kansas City Barbeque Society

April 20-21, 2012 25th High on the Hog Festival Winchester, TNContact: Jeannie Bates Phone: 931-308-8010. [email protected]

April 20-21,2012 Cornelia Apple Blossom BBQ Fes-tival (GBC Qualifier) Cornelia, GAContact: Heather Sinyard, PO Box 785, Cornelia, GA 30531Phone: 706-778-8585 x280. [email protected]

April 20-21, 2012 10th Annual Southern Hotwing Festival Memphis, TNContact: Paul Gagliano Phone: [email protected]

April 27-28, 2012 BBQ Capital Cook-Off Lexington, NCContact: Chad Hodges Phone: 336-249-0383 [email protected]

April 27-28, 2012 Hog Fest in Historic Edenton IEdenton, NCContact: Roy Murray, PO Box 390, Edenton, NC 27932Phone: 252-426-1426. [email protected]

April 27-28, 2012Char-Broil Pig Bowl (GBC Quali-fier) Columbus, GASTATE CHAMPIONSHIPContact: Matt HillikerPhone: 706-221-1900. Fax: 706-221-1901. [email protected]

April 27-28, 2012 BBQ Boogie & Blues Calhoun, GASTATE CHAMPIONSHIP

Contact: Sue Ellen Phone: 706-625-3200. [email protected]

May 4-5, 2012 Mississippi Springfest Ashland, MSContact: Tony Tidwell, PO Box 507, Ashland, MS 38603Phone: 662-224-4994. [email protected]

May 4-5, 2012 The WhistleStop Festival & Rocket City BBQ Huntsville, ALSTATE CHAMPIONSHIPWhitney Heaps Phone: 256-564-8116. [email protected]

May 11--12, 2012 Boss Hog Cook-Off Waynesboro, GAContact: Amy Lively Nan Lynch, [email protected] Phone: 706-554-8100. [email protected] Lively Phone: [email protected]

May 11-12, 2012Roman Roast on the River (GBC Qualifier) Rome, GAContact: Betsy Hampson Phone: 706-314-1324. [email protected]

May 18-19, 2012 Bloomin’ BBQ & Bluegrass Sevier-ville, TNSTATE CHAMPIONSHIPContact: Carroll McMahan Steve Ownby Phone: 865-453-6411. [email protected]

May 18-19, 2012 Cotton Pickin’ BBQ Cook-Off Hartselle, ALSTATE CHAMPIONSHIPContact: Susan Hines, PO Box 817, Hartselle, AL 35640Phone: 256-773-4370. [email protected]

May 25-26, 2012 Lewisburg Rotary Club BBQ Cook-Off Lewisburg, TNSTATE CHAMPIONSHIPContact: Jeff Jordan Phone: 931-359-4373. [email protected]

May 25-26, 2012 5th Annual Horsin’ Around BBQ Showdown (GBC Qualifier) Young Harris, GASTATE CHAMPIONSHIPContact: Bobby Brum-ley Phone: 706-379-7612. [email protected]

May 25-26, 2012 Papa Joe’s Banjo-B-Que Evans, GAContact: Doug Varna-dove Christy Beckham, [email protected] Phone: 706-855-8555. [email protected]

Southern Barbecue Network

April 20&21, 2012Barbecue for Baseball - The Ponds101 Pottery CircleSummerville, SC. 29483

July 20- 21, 2012Spruce Pine Bbq Championship & Bluegrass FestivalLocation: Locust AveSpruce Pine, NC 28777Contact: Randy Hembree Phone: 828-385-1125

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

Sept 2012Uniquely Union Union County Fair Grounds126 Kirby Street.Union, SC.Contact David “Tubo” Owens

Sept 2012Dorchester Shrine Club 2150 Beech Hill Rd.Summerville, SC. 29483Contact: Charles Dangerfield

Sept 2012McCormick Children’s Home North Mine St.McCormick, SC.Contact: Brad Kay

Calendar of EventsContinued From Page 2WWW.BQTIMES.COM


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.

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Documents

BBQ Times April 2012