Bbq Times February 2016

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

Offi cial Publication of:

ADDRESS SERVICE REQUESTED• ADDRESS ON PAGE 4.POSTAGE PAID VALDOSTA, GA POSTAL PERMIT #171

VOLUME 7 • NUMBER 3 • FEBRUARY 2016

WWW.BQTIMES.COM

Smokey D’s BBQ Takes $25,000 Grand at Sonny’s Smokin’ Showdown

Real South BBQ wins First Grand Jekyll Beach Bash

Page 7

By Audrey Evans & Matthew Bougher

The Sonny’s Smokin’ Showdown Invi-tational was held January 29th-30th at the

Central Fl Zoo in Sanford, FL. This was the inaugural year for the event and drew a very diverse fi eld. The competition was an invi-tational with teams earning their way in by

winning a professionally sanctioned com-petition with more than 25 teams. Teams traveled from across the country and even from across the pond, with one team com-

ing in from The United Kingdom. These teams represented various sanctioning bodies and came to see if they truly had the best Que that day. The contest was scored under the Florida Barbeque Asso-ciation’s sanctioned rules.

The FBA teams were obviously well versed in the four categories and turn-in times. For those not familiar, such as teams used to

Darren and Sherry Warth are shown with representives of Sonnyʼs Smokinʼ Showdown during the awards ceremony directly after being annouced Grand Champion.

Photos by Audrey Evans See Sonny’s Pages 15-16

PAGE 2 THE BBQ TIMES FEBRUARY 2016

Audrey Evans Editor & Publisher

[email protected]

Contact Us For More Information or A Quote!

stump don’t build no junk!

Contact Us For More Information or A Quote!Contact Us For More Information or A Quote!

��

Whether at home or in competition, the Stump’sTM Smoker Gravity FeedTM models are designed to give BBQ enthusiast the longest, most consistent cook times. On average they maintain

an hour burn per pound of charcoal at 225 degrees.

Dedicated To Building A Better Smoker,Our Quality Continually

Goes Un-Matched!

an hour burn per pound of charcoal at 225 degrees.

Dedicated To Building A Better Smoker,Dedicated To Building A Better Smoker,

��

www.stumpssmokers.com107 Industrial Way - Centerville, Georgia • 478-328-1500

I was sitting at my desk working on this edition and my phone rang. It was Andy (my boyfriend) asking if I had eaten lunch. I quickly responded No, and it sounded as if I suddenly got excited to go have lunch with him. Then came the next line, well, Mr. Dan brought some ribs, baked beans and potato salad to the office for all of us, why don’t you run down here and eat with us. BBQ I’m thinking. Don’t get me wrong; I love BBQ just as you all know. But, I’m sure many of you also know what I mean by that thought and feeling. I’m al-

ways eating BBQ and surrounded by BBQ and sometimes you just don’t want to eat it. And, when you cook competition BBQ like we do, there’s just no way the neighbor down the street can do it as good as you, right???

Well, as I already mentioned that excite-ment that showed through my “NO, I haven’t eaten lunch yet” I knew there was nothing I could do but hop in the car and go eat BBQ. Their office is probably a half-mile from our home, where my office is. Yes, I’m a hick and I live in the middle of nowhere, but yet I live in the city limits of my little town called

Marshallville. I pulled up; everyone was there and starting to dig in.

I fixed myself a plate and as you can imagine with my eyes dissected every little portion of everything on my plate. I heard Mr. Dan hold up a rib and say, “and this is what they are supposed to do!” as he is holding a clean stripped bone in his hand. Here we go, I was thinking. I bit into the ribs and holy moly whop a cow. These were some of the best tasting ribs I had eaten in quite a while. No they weren’t sweet. No they weren’t shiny and pretty coated with a nice glaze. I don’t even recall seeing a smoke ring, and yes as I picked up one of the rib bones it slid right out of the meat.

It had amazing taste and flavor and was as juicy as could be.

These are all factors that a judge would turn their noses up at competition and score poorly. However, I enjoyed them more than I have enjoyed ribs in a long time. They were “home-cooked”. Do you see where I am going with this? As I was walking out of their office headed back, I remembered I hadn’t written my column yet. It was the perfect opportunity and the thoughts began to flow.

The truth is, for us true BBQ lovers, it re-ally doesn’t matter if it is competition BBQ or “home-style BBQ” BBQ is BBQ. We love BBQ! I am sure many of you would agree if you cook at home, it could pos-sibly be different than what you cook for competition. Sometimes, you wish you had stuck with what you won last week but then sometimes you realize this old fashioned type rib reminds me of eating them at grand mama’s or mama’s house back before we got stuck with the “You ARE doing the BBQ right?” Sometimes it is good to go back to your roots.

I know you can’t cook these old “home-style ribs” at competition, but next time you are cooking at home for the family, yourself or friends pull out an old recipe book and find something that looks good. Give it a whirl at having something a little different; you might enjoy it just as much as I did.

•••I’ve been out and about alot in the last

month. Spent many hours in the car any-ways. How great it is to have the BBQ sea-son ramping back up. I love the holidays and time with my family, but it really makes you start to miss your BBQ family. I have truly enjoyed seeing some faces I haven’t seen in a few months and getting to catch up with some I haven’t seen in longer.

•••The Sonny’s Invitiational was a top notch

event and kudos are deserved to Bryan Mz-rocka and the entire crew who took part in this event. Outstanding first year event.

•••Until next month....keep rubbin those

butts.

“Home - Style BBQ” can be just as inviting as competition....Give it a try!

PAGE 3THE BBQ TIMESFEBRUARY 2016

Inside This Edition:20 Pages • FEBRUARY 2016

AUDREY EVANS......................................................PAGE 2DANA HILLIS..........................................................PAGE 4JEFF PETKEVICIUS.................................................PAGE 4MATTHEW BOUGHER.............................................PAGE 5JUDY EVANS FIXIN’S FROM THE KITCHEN.............PAGE 6 JEKYLL ISLAND BEACH BASH.................................PAGE 7OKBS BANQUET & TOY ........................................PAGE 9BBQ LOVERS DIRECTORY........................................PAGE 11SOUTH CAROLINA BBQ ASSOCIATION..................PAGE 13FBA RAMBLING’S FROM THE PREZ.......................PAGE 14SONNY’S SMOKIN’ SHOWDOWN.....................PAGES 15-17SUBSCRIBE.............................................................PAGE 17BBQ ITEMS FOR SALE............................................PAGE 20Fulwood Park • Tifton, GA

Www.tiftonribsfest.com

WANTED

• •


Dana HillisPitmaster

Big Papas Country [email protected]

Contact us at 478-218-2333 or [email protected] in reference to ad-vertising inquires. All stories need to be emailed in either text, Microsoft Word docu-ment, or typed as an actual email. Emailed photos need to be in JPEG, TIFF or PDF formats, preferably 300 DPI resolution. All articles are due by the fi rst of the month they are being submitted to run in.

© 2014 The BBQ Times. All rights re-served, including advertising. Unsolicited editorial manuscripts and photos are wel-come and encouraged. Ideas and/or opin-ions expressed in this newspaper do not necessarily refl ect the ideas / opinions of The BBQ Times, Double A Evans LLC, the publisher or any other staff. The BBQ Times is published by monthly by Double A Evans, LLC., PO BOX 70, Marshallville, GA 31057.

POSTMASTER: Standard Mail Permit #171

at Valdosta, Ga 31069

SEND POSTAL RETURNS & CHANGES TO: The BBQ Times• PO BOX 70

Marshallville, GA 31057

Editor & PublisherAudrey A. Evans

If you want to have a successful con-test the fi rst thing you can do is give away $68000 and you will get some serious at-tention. Have a great name like Sonnys bbq sponsoring your event and you will

catch the attention of all people that like bbq. Add some top national music acts for entertainment, a donut eating contest, a rib eating contest, classic food demonstrations and a chance to be around a bbq icon like Mr. Mike Mills. MIke is a true gentleman and fun to talk to and tells some great bbq stories.

Tony Wolfe and Angela Iverson worked hard at making this contest come together and with Sonnys franchise, Barbara Latimer, Montana Coleman and an incredible group of volunteers and workers they put together an incredible contest. Teams were appointed an ambassador to check in on them and this was a classy touch to make teams feel wel-come.

53 teams signed up to chase the big purse and all teams that showed up won a grand championship or reserve grand cham-pionship to qualify for a spot in the compe-tition. $25000 grand and $7500 for reserve and a $2000 check for 1st place in a category made this contest well worth the trip. Teams came from California, Texas, Minnesota, Louisiana, Mossouri, Kansas, Tennessee, Mississippi, Alabama, Virginia, Georgia, Florida and Iowa. There were even several teams from Florida! Some teams fl ew in and borrowed equipment and it is always amaz-ing how much help our bbq family will give to other people whatever it may be that they need. I had the pleasure of meeting a lot of teams and cooked next to some Texas boys that were truly the nicest and coolest guys you could ever meet. Their style of cooking chicken was spectacular and I told them it was as good as I ever tasted. Thay got a call in chicken and it made them glad they made the trip!

Tom Snow was an ambassador to all the Texas teams and he made these folks feel at home. Tom is a true ambassador to our sport and I am proud to call him a good friend and part of our bbq family. You want to feel good and put a smile on your face visit with Tom and his Parrothead Porkers Bbq team. Tom gave me a good luck pig ring and it is loaded with good mojo. Tom is a surveyor and has worked hard at many contestslaying out sites and doing the grunt work behind the scenes and deserves a big thanks for all he does. He shows the true spirit and class of what we all enjoy being a part of.

Mother Nature is invited to every contest we do and she showed up in all her glory in Sanford. The zoo property is absolutly beautiful and the work put into making this place perfect was hidden under 6 inches of rain! If you showed up thursday you Won-dered if they were going to get everyone into there spots but with some serious work by a guy that was really good on a tractor and

patience from everyone involved everyone was moved in and the spirit and smoke made for a perfect contest.

I was honored to be asked to sit down on stage with a great group of people called Meet The Masters including Mike Mills of Apple City Bbq, Darren Warth of Iowa Smokey Ds, Danielle Bennett aka Diva Q, Brandon Manley COO and pitmaster of Son-

“Own the Moment” – What a very cool and catchy phrase that my wife has incor-porated into her little company that makes a training aid for classical voice students. In their world of performing, fear and anxiety are a huge obstacle that they face. It can destroy a performance and they all know it. Caroline has taken on the mis-sion to encourage students on Social Me-dia with encouraging messages around the theme – Own the Moment!

When we look at this crazy thing we call life, ALL we have is – This Moment. The past is the past, the future is never guar-anteed. This Moment is what we decide to make it. God’s glory gives us the con-trol stick to decide how we spend our mo-ments, where we invest them. Of course, God wants us to use them for His glory, but He gives us the choice.

For years, my life was all about me, me and more of ME. Being blessed with in-tellect, whit, energy, motivation, dedica-tion, discipline, it was a toxic cocktail for going through life running over and hurt-ing people that I cared about to get what made ME happy. It took the courage and conviction of a dear friend to point that out to me in a blunt way. At that – moment – I knew I was headed to hell forever if I continued on the path of decisions I had made. I also knew that the pattern would

continue of hurting those I love with my decisions.... It was time... It was time to surrender my life, give up on trying to do it my way... It was time to make Jesus Christ my Lord and Savior.

That moment – I OWNED that MO-MENT – and made the absolute best de-cision of my life. I gave my heart and soul to Jesus for Him to use me for the rest of my heartbeats to serve, honor and glorify Him with my LIFE!

It was scary, I had no idea what it meant, what I would do, how I would act. It really was a vulnerable moment like an infant child, which is exactly what I was – Born Again!

For those of you that know me, for however long you’ve known me, I hope you see what that looks like in my life. I pray that you see the amazing power of God’s grace to save a wretch like ME! That same saving power, miraculous gift, is available to each and every one of us. It just takes surrender and crying out to Jesus to save us! Salvation is a gift from God. There is no way we can earn it, we just have to accept it.

Are you there? Are you Saved? Now is YOUR MOMENT! Own this moment – Give your whole heart to Jesus Christ as your Lord and Savior!

[Rom 10:9-11 NLT] 9 If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. 10 For it is by believing in your heart that you are made right with God, and it is by confessing with your mouth that you are saved. 11 As the Scriptures tell us, “Anyone who trusts in him will nev-er be disgraced.”

11 The Spirit of God, who raised Je-sus from the dead, lives in you. And just as God raised Christ Jesus from the dead, he will give life to your mortal bodies by this same Spirit living within you. [Rom 8:11 NLT]

nys Bbq, Mark Lambert of Sweet Swine of Mine and myself (Floridas own Big Papas Country Kitchen). This was a lot of fun with some great questions and answers from this awesome group of bbq stars. I was even asked to sign some autographs when we were done. WOW!

The Lull of the BBQ Season

Sonny’s BBQ Invitiational Contest Scores A Perfect 10

Jeff PetkeviciusPitmaster

Give it to [email protected]

See Dana Page 14.

See Jeff Page 14.

St.Patrick’s Day Corned Beef


Matthew BougherColumnist

Beer & BBQ

St. Patrick’s Day is fast approaching and once again we will fi re up the smokers in celebration of the day where everyone is at least a little Irish. It is tough to break away from the ease of Sheppard’s pie and Bangers, but one traditional meat is worth embracing. Corned Beef, while banned by sanctioning bodies for competition can provide you a great base for a superb sandwich. I am not referring to that sor-ry attempt that every Irish for a day pub puts out and hopes you had to much green beer to care. I am talking about a lovingly smoked properly rubbed brisket.

To prep this brisket you must start by rinsing the brisket completely. Make sure to save the spice packet. Grind this and combine it with your favorite brisket rub. The corning process makes the meat less susceptible to take smoke so Cherry or even Hickory is the lightest smoke that will make a signifi cant fl avor change. Smoke the brisket to 190 and then hold. While this is resting you can start to make your sauce.

Thousand Island dressing is the traditional dressing. However, you can step this up a notch by mixing your own. Traditional thou-sand island in nothing more than ketchup, relish and mayo. I replaced the ketchup with bbq sauce and changed the fl avor to a rich, smoky and sweet dressing. Cover one side of both slices of the bread with this to pre-vent them from becoming soggy. Next begin to assemble the sandwich by layering swiss cheese, sliced brisket (A good thick layer), a good quality sauerkraut and then the top. Butter both sides of the sandwich and either toast in the oven or fry in a pan to melt the cheese and tie the sandwich fl avors together. Slice the sandwich into wedges and serve with a quality pickle and chips. However, the garnish is what makes this dish, a good beer.

St. Patrick’s day is the one day everyone thinks you can make any beer Irish by put-ting a little food dye in it. First off, the beer of Ireland is brown and no amount of food dye will turn that green. Secondly, just no, say no to the fruit dye. This isn’t a frat party and you didn’t have to bribe someone to buy you beer. Venture into the land of the stout and get yourself a great beer to pair with the sandwich. Guinness is widely available at almost any pub and in any store that serves beer. This traditional stalwart of nitrogen charged stout is a great choice. On the other hand you can venture into the depth of the stout family and choose a Milk Stout. A Milk Stout is a creamier, richer version of the stout beers. There are many good ones out there with Left Hand’s Milk Stout being the accepted standard for the style. Don’t let this stop you from trying a different brew-er’s version. The Duck-Rabbit Brewery out of Farmville, North Carolina produces a wonderful Milk Stout. Brewing beer for sale

since 2004, they have amassed a great bit of experience.

This Milk Stout brings a full rich fl avor to the table. There is not too much of a coffee or cocoa note as some try to turn the beer into a milk chocolate. This is a wonderfully balanced dark malt fl avor. There is a light sweetness and smooth cream head when poured. The aroma is of pleasant light malt and very fresh smelling. As you drink this beer you will notice complex fl avors. However, with

no real hop fl avor at all the IBU on this is so low that most don’t even list it. It is a little higher in ABV than a traditional domestic at a 5.7 ABV, but nothing that should scare you off.

When paired with the sandwich the two work in unison. The creamy fl avor of the beer offsets the bitterness of the sauer-kraut. While the saltiness of the brisket cuts through the sweetness of the stout. The two are a great pair to celebrate St. Patrick’s Day. I hope that you are inspired to try a stout during the month of March and when presented with the choice of a green beer of questionable origins you pass and choose a

Charcoal BasketsCharcoal BasketsCharcoal Baskets

XXLXXLXXLBASKETSBASKETSBASKETS

Backwoods • Lang • Myron MMS • UDS-Drum • WSM • Ole HickorySouthern Pride PitMaker • Oklahoma Joe • or 100% Custom to Your Specs

www.GiveItToGodBBQ.comwww.GiveItToGodBBQ.comwww.GiveItToGodBBQ.com504-554-1088

You dream it up, we’ll build it for ya!

Custom Cooking Grates & Ash Pans Also Made to Order!

Made in Louisiana - USAMade in Louisiana - USAMade in Louisiana - USA

Thousand Island dressing is the traditional

St.Patrick’s Day Corned Beef

Stout from a respected master of their art. When you are in the pub on St. Patrick’s day remember the toast is “Slainte”. This is best explained by Wikipedia, “Sláinte or slàinte (SLAHN-chə) is a word literally translating as “health”[1] in several Gaelic languages and is commonly used as a drinking toast in Ireland and Scotland.” So remember to raise a glass to your fellow pub mates and to their health, and remember to Take a Minute to Look at the World Through the Bottom of a Drinking Glass. As always, if you have any questions or suggestions I can be found on my team’s Facebook page at https://www.facebook.com/shamrockingbbq.

THE BBQ TIMES FEBRUARY 2016PAGE 6

2014 Memphis BBQ Network Team Of The YearWhole Hog, Shoulder, and Rib

AWARD WINNINGBBQ RUBS • SAUCES

MARINADES • INJECTIONS

Have questions about our products.... Call or Email Pitmaster Heath Riles

662.224.5097 • [email protected]

��

��

��

��NOW SELLING

Full Catering Services Available • Lance Moore • Plainview, Txwww.westtexaspitmasters.com

806-292-1078

Our Award Winning

WEST TEXAS PIT MASTERS

Rubs & Brines

A NEW YEAR

NEW KNIVES

2016Mundihunt

JeroUSA

Judy EvansFixin’s from the Kitchen

[email protected]

This is an olde but goodie. Any-one who appreciates a good simple salad dressing will like this one. It comes from a restaurant that is no longer around. In the 1970’s we would go to this restaurant it was called The Green Jacket Restau-rant, it was in that time one of the nicest places to go eat. I’m sure some of you familiar with Macon Georgia may re-member, it was downtown across from the only big nice hotel in Macon at the

time. You had to have reservations and dress up. Their speciality was prime rib, cut to or-der. They would make the salad on a cart at your table and mix up the dressing fresh to serve. That was fancy back then. I have this recipe on original stationary from The Green Jacket shown below.

GREEN JACKET HOUSE SALAD DRESSING FOR 2

2 ounces Oil1 ounce vinegar (Red Wine)1⁄2 large spoon diced tomatoes1 teaspoon seasoning salt (Shoneys) which is not in business anymore either, so just use regular.1⁄2 teaspoon oregano

1 teaspoon accent2 plates of lettuce (or your choice of greens)2 Tablespoons scallions (Spring Onions)2 Tablespoons parsley (chopped)2 tablespoons Pita Bread (toasted)

Stir oil, vinegar, tomatoes, seasoning salt, oregano and accent in a large mixing bowl. Add lettuce, scallions, parsley and Pita bread, toss well and serve. Double for 4 people.

CHICKEN CASSEROLE

This Chicken Casserole is one of the best and very easy to make. I had this casserole brought to me I guess its been 29 years ago. My best friend, that I still have to this day brought to me after com-ing home from the hospital with our very own Audrey Ann Evans.

Green Jacket Salad & Chicken Casserole

See Chicken Casserole Page 12.


www.SuckleBusters.com(972) 393-9509

Take your competition ribs and chickento a “Whole ‘NUTHA Level!”

sweet smoke Q

www.sweetsmokeQ.com

��

��

863-585-3318

��

��

��

By Jim Sewell GBA Vice - President

The Georgia Barbecue Association (GBA) convened on the coast after a cou-ple months down time for the Jekyll Island BBQ Beach Bash. The event, sponsored by the Brunswick Lions Club, is always a favorite of both the GBA cook teams & judges. This year, the weather gods tried their best to put a damper on the event with cold temps, high winds & off and on rain. Twenty seven hardy GBA pitmasters and 12 Cooking for Fun pitmasters adapt-ed and overcame the elements to turn in outstanding ‘Que. In fact, not one but two entries in the contest gained a perfect 600 score from the judges. The contest was also very balanced no single team gained more than one fi nals round call. Nine dif-ferent teams qualifi ed for the fi nals round across the three categories.

Tim Coleman & the Real South BBQ team from Swainsboro tallied one of the perfect 600 scores with their rib en-try in the fi nals round to earn the Grand Championship for the contest. This was the fi rst Grand Championship for Real South BBQ. Southern Hogs, led by Matt Sapp, made fi nals in ribs and fi nished 6th

Real South BBQʼs Perfect Ribs Take Grand at Jekyll Island BBQ Beach Bash

in pulled pork and 9th in loin to take home the Reserve Grand Championship. This was also Southern Hogs fi rst Reserve Champion-ship award.

Clay and Stephanie Beal of Old Henry’s

BBQ got the day of “fi rsts” rolling by claim-ing thier fi rst category win in loin. Their 599 score in loin fi nals was just one point away from a perfect score. 92 BBQ, the 2014-2015 GBA Team of the Year, fi nished second with

Smokin’ 42 BBQ coming in third place. Rescue Smokers claimed 4th place by just 0.2 of a point over CJ’s BBQ. 2 Smokin’ Pfat Boyz took 6th place. There was a 3

Real South BBQ wins their fi rst Grand Championship at the Jekyll Beach Bash February 6, 2016.

See Jekyll Beach Bash Page 10.


��

�

Introducing the from Bubba GrillsT3

Steam

Call us at 478-288-1433

and have the BBQ advantage of

Steam in 2016!

��

��

��

It’s A Bubba Grill!�

� ��

��

��

It’s A Bubba Grill!

��

��

It’s A Bubba Grill!��

www.bubbagrills.net

We have developed a new addition to the Bubba Grills family. A roll around cabinet

style cooker that easily fi ts in most trailers and toy haulers. And the best part is...

it’s a Bubba Grill.

This unit offers 3 ways to cook :

Standard features

Check out our new Website and be sure to find us on Facebook!

��

Bubba GrillsA Southern Cooking Creation

Located right in the Heart of Central Georgia in Haddock, GA.We are Family Owned, Come Join our Bubba Grills family!

Where there is SMOKE, there has got to be FIRE!

�


www.bbqguru.com1-800-288-4878

Proud partner of KCBS BBQ Guru Challenge and the Great American Cook Out.

Connect direct to a smart phone or any web enabled device Onyx Oven

with DigiQ DX2

Control

Onyx Oven

The Leader inBBQ TEMPERATURE CONTROLS

CyberQ Wifi Control

OKBS Celebrates Top Teams & Barbecue LegendsBy Kelly Pike

The Oklahoma Barbecue Society hosted its 2nd annual awards banquet on February 6th at the Osage Casino & Hotel in Ponca City, Oklahoma. Teams, judges and con-test organizers alike gathered on Saturday afternoon, happy to see each other during the off-season and ready to celebrate an amazing 2015 barbecue season. Some met up in the hotel bar for libations and the long and short of it. Others hit the casino floor hoping to help fund their upcoming season. Saturday evening everyone gathered in the Grand Ballroom for what was sure to be a fantastic evening.

OKBS President Brett Varnell welcomed the group and OKBS Board Member Paul Schatte opened the meeting with a prayer and the Pledge of Allegiance. Brett brought the room to order with a quick OKBS meet-ing. Rob Taylor of Smoklahoma and Ray Mabe of Ranger Creek BBQ Sauce were introduced as the newest members of the society’s Board of Directors, replacing 2 of 3 posts previously held by Stuart Powell, Merl Whitebook, and Donny Teel. Guest speakers were Oklahoma State Representa-tive Steve Vaughn, along with the women behind the Ponca City Cherokee Strip Cook Off Jan Emo and Nancy Brown of Profes-

sionals Today and Marta Sullivan of Hos-pice of North Central Oklahoma. Profes-sionals Today has donated over $400,000 over the years to Hospice NCO, with the Ponca City cook off being one of their larg-est fundraisers every year.

After a delicious dinner of sliced roast sirloin, grilled chicken breast, and scrump-tious desserts, the awards began with the presentation of the Cleaver Team of the Year honors. Teams were recognized for their “best of 5” Oklahoma contests from the 2015 season. Trophies were presented to the top 10 in each category - chicken, ribs, pork and brisket - as well as overall. Taking home 1st place in both Chicken and Pork was Buffalo’s BBQ, along with 6th in Ribs and 4th in Brisket. Claiming 1st in both Ribs and Brisket was Okie Q who also landed in 8th place in the Pork category. With finishes like that you would have ex-pected one of those teams to take the overall and be crowned Cleaver Team of the Year. But in the great points race its all about con-sistency, and one Oklahoma team was the epitome of consistency.

The American Dream BBQ Team from Tecumseh, Oklahoma took home top hon-ors this year as the Oklahoma Barbecue Society Cleaver Team of the Year. David

& Christine Qualls cooked 38 contests in 18 States across the country in 2015, earning 10 Grand Championships and 4 Reserve Grand Championships. But the Qualls made sure to bring it home when it counted in Okla-homa last year winning 5 Grand Champion-ships and 1 Reserve Grand Championship in their own backyard.

The Qualls are no strangers to success, winning Reserve Grand TOY Champion in the Kansas City Barbecue Society points chase in 2015. But its their gen-erosity that sets them apart from the rest, donating their KCBS TOY winnings to a fellow cooker who spent the better part of

See OKBS Page 18.


way tie for 7th place. Doc & Dicie’s BBQ won the tiebreaker. Forget Me Not BBQ was next in the tiebreaker to take 8th place and Southern Hogs took 9th. Lang’s BBQ Cookers rounded out the top 10.

Robby Royal & Rescue Smokers also came just a single point shy of a perfect score in pulled pork fi nals. Their 599 score

topped the category. Just Pig Out BBQ was the runner up. Daddy O’s BBQ, Brian Bond pitmaster, recorded a perfect 600 score in the preliminary round and fi nals entry score gave them 3rd place. Barbecue Crew fi n-ished 4th, Holy Smokes fi nished 5th and Southern Hogs fi nished 6th. Seventh place went to Captain Jack’s & Peachtree while

Mojo Smokehouse came in 8th place. CJ’s BBQ won the tie for 9th place over Raging Smoke BBQ.

Real South BBQ’s Grand Championship winning ribs topped the category. South-ern Hogs took 2nd place with Forget Me Not BBQ taking 3rd. Holy Smokes BBQ walked in 4th place. The scorers had to go to

JEKYLL BEACH BASH From Page 7

Southern Hogs out of Dexter, Georgia takes home Reserve Grand Champion.

the tiebreaker once again to determine 5th place. Smokin’ 42 BBQ edged out Captain Jack’s & Peachtree. Seventh place went to Barbecue Crew with 8th place going to Lang BBQ Cookers. Rescue Smokers and Bubba Grills fi nished 9th & 1oth respec-tively.

In the Cooking For Fun division,

Cooking For Fun Pork Winner Wilburʼs Smoke Pig BBQ.


Offe

ring a Taste of Southern Style Prepared Meals

Catering and Dining for any event.

Visit us at: 3185 S Highland Dr • Las Vegas, NV [email protected] Phone: (702) 836-3621

http://rollinsmokebarbeque.com

On-site Cooking Available.

GRILL MASTER GRILLS��

��

��Gray, GA

��

toll free [email protected] www.wegotthat.com

Website DevelopmentInternet Marketing

E-commerce 360° Spin Photography

The place to fi nd all BBQ things you Love. Or maybe just general services you could be searching for in life or BBQ. Our own special version of a Small Business Directory. Support those who support the sport we love so much! It’s

all for the Love of ‘Que!

Where Barbeque Lovers Strut Their Stuff

��

��

BBQ SUPERSTARSRADIO NETWORK

BBQSuperStars.com

The place to fi nd all BBQ things you

The BBQ Times BBQ LOVERS DIRECTORY

Kevin Barry478-333-33773520 US Hwy 41 N

Suite 1005Byron, GA 31008

478-333-3377

www.KevinBarryInsurance.com

Providing Insurance & Financial Services

This Space Could Be Yours!Advertise your business or service in this BBQ

Lovers Directory for only $50 per month. Yearly Discounts Available Too!

Call 478-218-2333 or Email: [email protected]

Get the results from advertising that your business needs!

Low Cost - Effective Advertising

Wilbur’s Smoke Pig BBQ won the pulled pork category. Under Construction BBQ was the runner-up with Odd Brother’s BBQ in 3rd place. The top spot in ribs went to Okeefonokee Smokers. Under Construction BBQ again was the runner-up again and Aloha Soul claimed 3rd.

First Place Pork Loin Stephany and Clay Beal

Old Henryʼs BBQ

First Place Pulled PorkRescue Smokers

Cooking for Fun Ribs Winner Okeefenokee Smokers


www.ButcherBBQ.com405-205-3270

David Bouska336562 E Commercial St

Chandler, OK 74834

the choice of champions!home of injections, rubs, & bird booster

��

��

��

Bottle Your Sauce in All American Products!

I have passed it on to many people. I have taken it to friends in times of hap-piness and in times of sadness. It’s what I call real comfort food. I hope you will try it. It can be cooked and reheated or it can be prepared and refrigerated till the next day to pop in the oven. It always seems to be better the second day and don’t worry about leftovers because they will all be eaten up in a few days. Children seem to enjoy it because it does not have vegeta-

bles. I usually try to pair it with something green, either peas or the green jacket salad I just gave you.

CHICKEN CASSEROLE 1 whole Chicken- boiled and deboned- 1.5 lb.1 stick of Butter- melted1 tube of saltines- crushed1 can Cream of Chicken Soup

CHICKEN CASSEROLE1 can of Chicken Broth (usually use broth after chicken boiled.)1 8 oz. Sour CreamLittle Salt & Pepper

Mix crushed saltines with butter, put in

2 1/2 qt. dish or if larger chicken use 9 x 13

From Page 6 dish. Save a few of the saltine mix to put back on top of casserole. Put deboned Chicken directly on top of crackers, mix soup, broth, sour cream together, pour over chicken. Top with few remaining saltines. Bake in 325 oven for 40 mins. or until bubbly and brown on top.

That’s it. Delicious!


PULLING YOUR PORK HAS NEVER BEEN MORE ENJOYABLE....ALL YOU NEED IS A DRILL!

WWW.PORKPULLER.COMOr Contact Us:

11361 N. Hwy 83 North Platte, NE 69101

(308) [email protected]

47 students attended the SCBA winter judgesʼ school held in Goose Creek on January 30. Attendees go through a full day of instruction from President Lake High and other Master Judges. These new Novice Judges will continue their training as they can now judge competition Barbeque at novice tables under the direction of a Master Judge Table Captain. Welcome new judges!

On January 16, 2016 the SCBA held their Marshals winter meeting in Co-lumbia at the famous Mauriceʼs Piggy-Park BBQ. This meeting is the kick-off meeting for the New Year. Events that are on the books for the spring and summer were discussed and Marshals and Asst. Marshals assigned. Presi-dent Lake High greeted the group and promised an exciting and fun-fi lled year. District Marshal Ken Hilliard discussed issues regarding event judging. Our fi rst event is Feb 26 & 27 at Port Royal SC. Always a great event.

South Carolina Barbeque AssociationSCBA Marshal Winter MeetingNew Judges Class

THE BBQ TIMESPAGE 14 FEBRUARY 2016

The competition for the big money was fi erce. I heard there was some concerns from some teams that they did not want to come to Florida to cook because they did not think they could cook a fl orida style of cooking to get good enough scores to beat the fl orida teams.This contest proved that good teams score well down here- these judges look for good food and Iowa Smokey Ds proved they can win wherever they go. Congratulations to a classy guy on winning Grand at this awesome contest. Killer V Cooking team proved that Texas teams can cook with the best winning Reserve Grand honors at the Sonnys 68 contest. Sweet Moke Q is back on his winning ways and took 3rd, Shiggin and Grinnin took 4th and even without Pops in the smoky shadows, the Wooley Bully Bbq Mafi a took home the 5th place spot. Damon is always entertain-ing to be around and watching him sling mud and do his best Harry Gant road course driving display bringing his truck and trailer into his spot was a classic.

Sweet Smoke won fi rst place chicken, Shiggin and Grinnin won 1st place ribs,

Budmeisters won 1st place pork with a per-fect score 200 - I swear that must be 20 per-fect scores in pork! Iowa Smokey Ds had a near perfect brisket score with a 199.283332 and that helped him ice the grand.

Aporkalypse now won the blacktip shark category which was a lot of fun. Most teams are like us when it comes to ancillary contests, just another chance to win some extra cash, trophies or bragging rights, and this one had it all including a 1st place prize of $3500!

Everyone enjoyed this 1st class contest. Great entertainment including national acts Logan Mize, Craig Campbell, Chris Janson and the local band Hayfi re. Great teams from all over - it was a true pleasure to cook next to the Inhognito team- I will be to Texas to cook with you guys- a big thanks to Sonnys for all your class, and a big shout to the reps and judges for your awesome work. Angela your efforts were relentless and Tony Wolfe thanks for doing what you do.

Good luck to everyone and we will see you at Sonnys next year cause this one will get bigger fast. See yall at a contest soon and keep on smokin!

8 But you will receive power when the Holy Spirit comes upon you. And you will be my witnesses, telling people about me everywhere--in Jerusalem, throughout Judea, in Samaria, and to the ends of the earth.” [Act 1:8 NLT]

12 “I tell you the truth, anyone who be-lieves in me will do the same works I have done, and even greater works, because I am going to be with the Father. [Jhn 14:12 NLT]

13 For I can do everything through Christ, who gives me strength. [Phl 4:13 NLT]

4 But you belong to God, my dear chil-dren. You have already won a victory over those people, because the Spirit who lives in you is greater than the spirit who lives in the world. [1Jo 4:4 NLT]

What are you waiting for?

DANA From Page 4

JEFF From Page 4

By Steve BrummI’ve mentioned in previous columns

that one of the huge benefi ts of the competition BBQ world is socializ-ing. This was really brought home to me this weekend at the Sonny’s Invita-tional. Fifty teams from as far away as the United Kingdom cooked this event. I was honored to be selected as a judge and it was like a big family reunion in the judging area. I got to talk to old friends and share the joys and tragedies in their families since I last saw them. I really enjoyed meeting some new people as well. Normally it seems like folks see me and line up to complain about something they don’t like about the FBA. This weekend I only had two

Florida Barbecue Association President’s Ramblings

complaints. One from a new judge who lost the lanyard for his badge and I was able to fi x that one in just a couple of minutes. The other complaint was that the porta-pot for the judges only had hand sanitizer available instead of soap and running water.

For about half an hour prior to the awards the cook teams began gathering in an area near the stage. I was able to talk to a lot of folks who had no idea that I was the FBA President so I think I got some really can-did comments. I talked to a very nice young couple who were just starting their FBA ca-reer as a cook team and had come to see how the “big boys” did it. They were lavish in their praise of the folks they had talked to who were extremely friendly and gave good advice. I was also able to talk to a number

of the out of area cook teams. To a per-son, they were overwhelmed by the hos-pitality and assistance shown to them by the local FBA teams. My sincere thanks to everyone who went out of their way to show good old southern hospitality to our guests. The impression that was made was both incredible and indelible.

I’d like to make a quantum leap here from the Sonny’s Invitational to the Jan-uary Board of Directors meeting. The Board exists to serve the membership not dictate to them. There were several items on the agenda that I thought were good and were a slam dunk to pass. When the time came for audience participation prior to the board vote, members made a case against the proposals that made sense and in fact caused the Board to reverse its po-sition on one item and send another back to the drawing board. I did not count the number of members that took advantage of

the chance to speak but I suspect it was 15 or more. The opinions of the membership do count with this Board of Directors. I am extremely proud of the members who took their time to listen in and to voice their opinions. I am also very proud that they all were courteous, brief, and made their points well. I hope this is a trend that continues. If you can’t call in, feel free to send your comments on agenda items to the Board by email.

I would again urge you to take advantage of the NBBQA Convention in Jacksonville next month. Also, the FBA Fun Cook will be in Perry, FL, this year. It seems as if the whole town is working to make it the best ever and the committee will be providing more information in the near future.

Smoke Well My Friends,


Standard Features Included:��

��

��

��

Assassin Charcoal Grill $600

Assassin 28

��

��

��

competing in the IBCA, the FBA requires 8 pieces of all turn-in meats and does not allow Garnish. Chicken can be any piece as opposed to the half chickens some sanction-ing bodies use. Ribs are sliced and turned in using baby back or spareribs. Pork is from the Butt or Picnic and can be turned however the team feels fit. Brisket is also up to team presentation. There are two ma-jor differences for those only familiar with the KCBS, no garnish in the box and 1 hour turn-in times. In addition to this there was an Fifth turn in of a “mystery” meat. For this competition, that was Black Fin Shark. Some of the teams saw this as a welcome change, such as Darren Warth who traveled from Des Moines, Iowa. He said, “When you compete 30-40 times a year in KCBS it gets to be the same ole thing every week-end. So when given the chance to cook an-other sanctioning body it was exciting to do something different.”

The folks at Sonny’s saw the possible challenges that a new contest of this magni-tude could present and assigned teams am-bassadors. These ambassadors were there to assist in any way they could and to lend their experience with FBA scoring. One am-bassador, Tom Snow summed up his experi-

ence this way, “The part I enjoyed the most was meeting and interacting with the teams from Texas. I made some new friends that I would not have had the chance to meet without this experience.”

While there were ambassadors avail-able teams still represented their sanction-ing bodies and turn in styles. Ed Sheman-ski, who table captained this event said, “Each team turned in outstanding looking boxes and incorporated their own flair and regional influence into the presentation. I know the judges on my table appreciated the exciting and somewhat different look of the boxes...” Every judge raved about the quality of the BBQ that was turned in and you expect nothing less when every team present was a Grand Champion, if not mul-tiple time GC.

Mr. Shemanski also offered up an inter-esting opinion on why he choose to judge this event and why he believes other judges should take the chance to judge an invita-tional if they have the opportunity. “Con-tests like these are, in my opinion, great for judges. So often we get locked into a very narrow range of both taste and presentation profiles. It’s so refreshing to come across something new, different or a throwback to

SONNY’S INVITIATIONAL From Page 1

things we have forgotten about. This also broadens some of the newer judges ideas of what excellent BBQ should taste like.”

The event also featured live music and a vending booth close to many of the BBQ world hearts. Operation BBQ Relief was on hand to supply the event goers with a chance to eat some great BBQ and raise funds for their great organization. And of course, Sonny’s BBQ also featured as a sec-ond vendor available for guest to enjoy.

Once the dust cleared Darren & Sherry Warth and team Iowa Smokey D’s did not seem phased by the FBA scoring. They fin-ished with third place chicken, twenty first place rib, third place pork, and a first place finish to take home Grand Champion. After bringing the GC trophy and a $25k check back to Iowa with them and it sounds like they will be back, “Overall it was a fun ex-perience and we look forward to doing more FBA in the future.”, Darren said.

Reserve Grand Champion Killer V Cooking Team from Mercedes, Texas.Photo by Audrey Evans

More Photos and Story Continued on Page 16.


Taking the Reserve Grand Champion check home was Killer V Cooking Team out of Mercedes, Texas headed up by Roel Villanueva. Killer V fi nished with sixth place pork, fourth place brisket, twenty-eighth place ribs, and a tenth place chick-en.

Third place overall is no stranger to a stage at an invitational or a Florida BBQ

MORE FROM SONNY’S SMOKIN’ SHOWDOWNFrom Page 1 event, as he was the winner of the BBQ

Competition at the World Food Champion-ships in 2014 and Team of the Year for FBA 2014 also. Jim Elser, out of Winter Haven, Florida took Sweet Smoke Q right on to the top with their fi rst place chicken fi nish, sixth place ribs, second place pork, and a “what in the world” forty fi rst in brisket.

Thomas and Josh Henry of Lake City, Flor-ida brought Budmeisters to the stage once again also. They took home fi rst place pork,

thirty fourth-place brisket, twenty-fourth place ribs, and forty third-place chicken.

Jeff Vanderline of team Shiggin and Grin-nin out of Delano, Minnesota took home fi rst place ribs and fi nished fourth overall. Shiggin and Grinnin fi nished forty-second in chicken, eighteenth place pork, and third place brisket.

Despite the rain and mud creating a park-ing issue, everyone looked to be having a good time with those walking on the stage

to claim a part of the large purse having the best time. Invitational contest like this are a new challenge for many teams and it looks like they are here to stay. Next year’s Sonny’s promises to be a bigger and bet-ter event now that word has spread of the good time, large payday and a chance to get out of the snow.

Two Year Old, Lauchie Taylor, son of Jarrod and Chelsea Tay-lor from Orlando, Florida enjoys a fresh competition style rib from Team Unknown BBQ at the Sonnyʼs Smokinʼ Showdown at the Florida Central Zoo in San-ford, Florida January 30, 2016.

Photos by Audrey Evans and Matthew Bougher


Name:_________________________________________________________________________

Address: ______________________________________________________________________

City: ___________________________ State: _____________ Zip Code: ________________

Email: ___________________________________________ Phone: _____________________

Please indicate payment type: Money Order Check Master Card VISA Discover AMEX

Check # ______________ Card#: ______________________________________

Exp Date:_________ CVC #: _____

Card Owner’s Signature: _________________________________________________

��

��

��

��

WWW.BQTIMES.COM

��

��

��

1/2016

��

February 2016 Edition


OKBS HALL OF FAME AND BANQUET From Page 9

last year in the hospital, and also donating a portion of their OKBS TOY winnings back to the Oklahoma Barbecue Society to help ensure the success of this young organization.

(L-R) Smoklahoma Rep Rob Taylor, Recipient Mary Ann Hastings, OKBS President Brett Varnell Photo by Christina Huckabay

OKBS Team of the Year The American Dream BBQ Team

David commented in a previous interview, “While we’ve either qualifi ed or been invit-ed to most all of the majors in the last two years, I think the greatest accomplishment has been to travel, meet new people, make

great friends and help people and charities along the way. We are at a point now where we like to see the new teams come in and make a name and earn some accolades just like we did. And

we want to try to help just like the teams helped us when we were breaking into the sport.”

The Judg-ing Excel-lence Award sponsored by Smoklahoma was presented next. Voted on by their peers, all three win-ners demon-strate their willingness to mentor other judges and share their experience and exper-tise at every contest they attend. The profes-sionalism exhibited by these individuals sets the bar for all other judges, and their love of the sport of barbecue is evident in their enthusiasm and leadership. The winners of the Judging Excellence Award were Master Judges Joel Evans, George Gustafson, and Mary Ann Hastings.

The OKBS Hall of Fame induction was the fi nal feature of the evening. Each in-ductee was given the honor of introducing another. Funny stories aside, the respect and admiration these barbecue legends have for each other is undeniable, each having fi lled the Oklahoma barbecue history books with achievements and accolades. Their individu-al success in the sport of competition barbe-cue is indisputable. Their contribution to all things barbecue, from competing to products

to restaurants, has paved the way to a great future for barbecue in the State of Oklaho-ma. Congratulations to the inaugural class of the Oklahoma Barbecue Society Hall of Fame: David Bouska, Bart Clarke, Gary Crane, Joe Davidson, Bob Hastings, Danny Head, Paul Schatte and Donny Teel.

The Oklahoma Barbecue Society’s mis-sion is simple. It’s not just about competi-tion barbecue. It’s about passion and excel-lence in the culinary art of barbecue. From manufacturers of related products to BBQ restauranteurs, from competitive teams to backyard enthusiasts. The Oklahoma Bar-becue Society strives to enrich the lives of all Oklahomans through fellowship and education of all things barbecue.

Check back in the March edition of The BBQ Times for bio’s on each of the induct-ees.

(L-R) Smoklahoma Rep Rob Taylor, Recipient Joel Evans, OKBS President Brett Varnell

(L-R) Smoklahoma Rep Rob Taylor, Recipient George Gustafson, OKBS President Brett Varnell

Photo by Christina Huckabay

Photo by Christina Huckabay

area. PRICE: $11,000Call Jerry Bentley (904)278-0534 or (904) 322-0228

Deep South GC 42

Located in Greenville, South CarolinaIm selling my Deep South GC 42. I need

more cooking capacity. PRICE: $4,500 — Contact Ran-

dall Knight at 864-230-1357 or email: [email protected]

LANG 84 Fat Boy Deluxe

Located in Montgomery, AlabamaFOR SALE! It has very little use (6-8

cooks) and been kept inside. Has third shelf. A 2014 model. Top 2 shelves slide out, the bottom shelf is stationary. It is located in a warehouse in Eclectic, Alabama.

PRICE: First $4400 gets it. OBOFor more pictures or information con-

tact Charles Farrow Email [email protected] or call 334-399-7803

2012 Pitmaker Smoker and BBQ Vault

I can smoke a whole hog up to 200 lbs. It has a stainless steel counter and storage

cooks) and been kept inside. Has third shelf. A 2014 model. Top 2 shelves slide out, the bottom shelf is stationary. It is located in a warehouse in Eclectic, Alabama.

tact Charles Farrow Email [email protected] or call 334-399-7803


��

Place Your Order

Online Today!

Moultrie, GA

We offer some of the best Sauces and Rubs you’ve ever tasted!

www.joekemsbbq.com

��

��

��

www.wickedque.net��

www.ButcherBBQ.com

David Bouska336562 E Commercial St

Chandler, OK 74834405-205-3270

The BBQ Times Classifi eds

EMAIL US INFORMATION ON YOUR USED BBQ EQUIPMENT FOR SALE, AND WE WILL INCLUDE IT IN THE NEXT ISSUE. WE ARE LOOKING FOR ITEMS TO MAKE THIS SECTION LARGER! THE BBQ TIMES IS READ BY OVER 5,500 BBQ ENTHUSIAST MONTHLY AND A GREAT WAY TO GET

YOUR PRODUCTS GONE QUICK! All line ads for USED BBQ equipment are free and include one photo as

space permits. You can now Buy, Sale and Trade USED BBQ equipment on our website under the Classifieds tab.

Are you trying to sell your BBQ equipment?

WWW.BQTIMES.COM

BBQ EQUIPMENT FOR SALE

ALABAMAFLORIDA

SOUTH CAROLINA

[email protected] • 478-218-2333

Stump’s Smoker XL Baby

Located in Montgomery, AlabamaFOR SALE - Plum Purple! Been cooked

on 3 times, has a $350 paint job, large han-dles, slam latch and large upgraded Wheel package. (Loaded it list for $4110.00). Avail-able today.

PRICE: Asking $3900.00 Text me for questions or more pics.

For more pictures or information con-tact Charles Farrow Email [email protected] or call 3 3 4 - 3 9 9 -7803


Mid - State RV CenterI-75 Exit 149

131 Peachtree Parkway, Byron, GA(800) 226-3654 MidStateRV.com��

��

11484

��

��

��

��

��

��

��

��

��

��

��

��

��

��

WE’VE GOT OVER 300 RVs IN STOCK TO GET YOUR FAMILY READY FOR

THE OUTDOORS!

��

��

Documents

Bbq Times February 2016