BBQ Times June 2012

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

Table of ContentsCalendar of Events ...................2, 19

Hartselle, AL KCBS...........................3

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

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

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

Gary Lanton BBQ 101.....................6

Young Harris Horsin Around............9

Brenau BBQ Championship..........11

Boss Hog Cookoff..........................12

GBA Goin’ Coastal.........................13

Stuart, FL FBA ...............................17

Classifi eds.....................................18

Volume 3 • Number 8 June 2012

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

www.bqtimes.com

Bub-Ba-Q Takes It Home

See Page 8Brasstown Valley Resort Young Harris, Georgia Kansas City Barbeque Society

Page 2 The BBQ Times June 2012

Calendar of EventsAlabama Barbecue

AssociationJune 23 , 2012

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

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

June 29-30, 2012 Calvary Mission-Q Tuscumbia, AlabamaBackyard DivisionContact Wesley Burden at [email protected] 256-762-3592

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

August 3 & 4, 2012Locust Grove Baptist Church 3rd Annual Shadetree BBQ Cook-Off New Market, Alabama, at 171 County Lake Road Contact Rick Swinea at [email protected] 256-714-5404www.LocustGrove.com

Georgia Barbeque AssociationJune 29-30, 2012

Plains Pig Pickin’Cook Team Application DowntownPlains, GAPlains Better Hometown (229) 824-5373

September 7-8, 2012ComSouth Hambone JamGBA State Championships Ft Valley, GAKathie (478) 825-5986

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

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

Sept 28-29, 2012Levee Fest 794 Cherry StreetMacon, GA 31201DeeAnn (478) 751-7270

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

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

Oct. 19 – 20, 2012 6th Annual Tennille BBQ BlastDowntownTennille, GADowntown Development Authority (478) 552-7875

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

April 12-13, 2013Smokin Pork N ButtsFairgrounds StJackson, GA 30233

Florida Barbeque Association

June 29-30, 2012

Swamp Boys Cooking School Clermont, FL - Visit www.swamp-boys.com for details.

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 18-19, 2012 Big Papa’s Country Kitchen Competition Cooking School Naples, FLEmail [email protected]

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

September 7-9, 2012Jacks Old South Cooking School Unadilla, GAVisit 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(386)-867-3169

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

Memphis Barbecue Network

Jul 20 - Jul 21, 2012Smoke on the Mountain State BBQ ContestGalax, VA State Championship Contact: Judy BrannockPhone: 276-236-2184 or 276-236-6903Email: [email protected]

Jul 27 - Jul 28, 2012100 Community Park RdDyersburg, TN BBQ-Fest Cooking Contact: Natalie PattersonPhone: 731-288-7076 or 731-589-3670Email: [email protected]

WWW.BQTIMES.COM

Aug 23 - Aug 25, 2012Music City Festival & BBQ Championship100 1st Avenue S Nashville, TN Contact: Brian HamiltonPhone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com

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

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

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

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

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

Check it Out! I’m detachable each month! Calendar of Events Continued on Page 19

Post it in your Cook Trailer or Office!

June 2012 The BBQ Times Page 3

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Cotton Pickin’ BBQ Cook-OffHartselle, Alabama • May 18-19, 2012

Grand Champion: The Looney PitReserve Champion: Jiggy Piggy

Chicken:1. Jiggy Piggy 176.57162. The Looney Pit 175.42863. Why You Grillin’ Me Dawg 175.42864. Big Blue Que 174.28565. Smoke-N-Ashes 173.14306. Smokin’ Section 173.14287. Smoke of the Shoals 173.14268. Smoke Me Silly 172.57169. The EGGseQuetive Council 172.571410. Curly Tails 172.0000

Ribs:1. High on the HAWG 174.85742. Smokin’ Section 173.71423. Little Bit of R & R 173.14284. Back Country Barbeque 172.00005. Jiggy Piggy 172.00006. Curly Tails 172.00007. Smoke Me Silly 171.42868. Smoke of the Shoals 170.85729. Government Pork 170.285810. Smoke-N-Ashes 169.1428

Pork:1. The Looney Pit 177.71422. Smoke Me Silly 176.00003. Smoke of the Shoals 175.42864. The EGGseQuetive Council 175.42845. Jiggy Piggy 173.14286. JoBeazBlazin’ Butts&Wing 171.99987. Little Bit of R & R 169.71428. State Farm-Chad Hughey 169.14309. BuckshotMalone’s PigShac 168.000010. 2 Black Sheeps A Smokin’ 168.0000

Brisket:1. Curly Tails 178.85722. The Looney Pit 178.28583. High on the HAWG 174.28564. South Pork 173.14285. Government Pork 171.99986. Smoke Me Silly 169.71447. Big Blue Que 169.71428. Jiggy Piggy 169.71409. Smokin’ Section 168.000010. Why You Grillin’ Me Dawg 166.8572

1. The Looney Pit 691.99982. Jiggy Piggy 691.42843. Smoke Me Silly 689.71464. Smoke of the Shoals 685.14265. Smokin’ Section 682.28546. Curly Tails 681.71447. High on the HAWG 681.71428. South Pork 677.71409. JoBeazBlazin’ Butts&Wing 672.570810. Government Pork 671.4278

11. The EGGseQuetive Council 670.856612. Big Blue Que 669.713613. Why You Grillin’ Me Dawg 668.000014. Southern Stiles BBQ 666.285215. Little Bit of R & R 665.142016. Back Country Barbeque 663.428017. Full of Bologna 658.857018. State Farm-Chad Hughey 658.856819. 2 Black Sheeps A Smokin’ 655.999820.BuckshotMalone’s PigShac 655.4284

Overall:

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]

Another Georgia Summer with Barbeque

Well, Another month is here again and I still don’t feel like I am completely caught up from May but I give it another week or two and we should be in good shape. It’s getting hot outside folks, and it’s June so I was actually looking forward to a couple of weekends / weeks

that I could play catch up on the things around the house and work etc. (All that stuff we magically forget about on Thursdays or Fridays when it is time to pull out for a competition) I think I was wrong this year. Did ev-eryone just decide we didn’t need a break from the heat and BBQ? I’m kidding, I love BBQ and being at these competitions just as much as every one of you so I am actually very happy to see some positive things going on in BBQ this summer!

For starters, Georgia Bar-becue Association hosted it’s fi rst ever contest out of state. It was the GBA Goin’ Coastal event in Fernandina Beach, Florida. This event was put on by Jay Robertson and the Parks and Recrea-tiuon Department there and they did a magnifi cent job. You can check out the pho-

tos and information in this edition from that cookoff. Congrats to Larry Johns, I hear this was his fi rst grand championship. I fi nd that hard to believe, knowing Larry; but it’s what they say. If you ever see Larry or LJ Smokin’ out on the circuit stop in and say hello. He might even share some of his special bottle with you. Hum.....now you’re won-dering about that special bottle...is it injection, sauce, liqour.....I’m not really sure!

Another big thing com-ing this summer in July is the Smokin’ on the Suwan-nee BBQ Festival put on by Damon Wooley. Many of you folks know Damon from his great involvement in the Florida Barbecue As-sociation which he is on the Board of Directors, it could be this contest you know him from, his cook-team

Wooley Bully BBQ Mafi a or maybe he’s been on the cover here a time or two. This contest was orginally set with a cap on teams but after a large waiting list of teams, they have opened it back up. Don’t miss your chance to get in this cook-off! It is expected to be the largest cookoff in the Southeast. They will have a $13,000 payout, a car truck and tractor show, concerts, a 5K race and I keep hearing about the infamous “Bubba Slide”. If you have any ques-tions about getting into this contest you can contact Da-mon at www.smokinonthe-suwannee.com , email him at [email protected] or call him at 386-590-6038. I am sure they would love to have you attend or take part in their contest as well. The BBQ Times is a proud sponsor and I am sure

he would accept a few more of those as well.

I actually had some free time the other evening and I cranked up the Lang 36 again. I think I am start-ing to get the hang of it. I LOVE LOVE LOVE doing smoked chicken at home. I can do that in the evenings, it’s great and I don’t have to wait forever for it to cook. I do have an advantage to most though, with my offi ce being located at my home, it is very easy to start supper around lunch time and keep an eye on it through the day. I have fi nally fi gured out how to get my fi re right and I have started experimenting on my fl avor profi les. I made some sauce the other night, you folks might want to start watching out.

Of course you know I am kidding on that note, How could I ever have time to

cook and do my job too? I stay busy enough running from cook-site to cook-site to judging to every where in between during cook-offs.

Be sure to check out our Facebook and website regu-larly. We have a new website we are working on getting up and you will be able to actually view past issues of The BBQ TImes. On Face-book, we post relative to the paper or competitions going on and also put ALL of the photos up each month. Feel free to tag yourself or some-one you know.

At this point, I’m going to shut my mouth. It’s very hard to do but if I don’t you will never see the paper cause they will push me to the back of the print line! Last minute...thats me...ALL the time!

Yall keep rubbin’ those butts!

In competition we all know that it’s not what pleases our taste buds, but rather what the judges are looking for.

Competition Barbeque AKA One Bite BBQ For the most part all judges are seasoned judges and have been judging for quite some time. They become ac-customed to that unique taste that competition barbecue is supposed to have. I’m not specifi cally talking about the sauce that so many of us use. To me, fl avor should come from your meat that will en-compass several fl avor pro-fi les depending on the type wood, rub and injection that you use. In addition to using different types of wood, rub and injecting my meat, I also marinade to further enhance the fl avor and also tenderize the meat.

Most importantly, every-

one should remember that it is a meat contest. If you want a lot of sauce then go try sauce at a sauce tasting contest. Too many people try to mask their inferior que with sauce. Lets all be real-istic, in competition if you wanna win...you will have to sauce. The key is to fi nd a sauce that isn’t going to overpower the meat, but will give it that “wow” factor that gets your name called at the end of the day.

Personally, I think it is in-cumbent on Reps and Certi-fi ed Barbecue Judge instruc-tors to emphasize that it is a “MEAT” contest and not a sauce contest.

•••My advice is to approach

sauce as part of the seasoning process. It needs to be there because quite frankly, it’s not barbecue if it’s not. Ap-plying sauce on your meat in competition is not required, but to make barbecue, sauce is expected. If you inject your meats, you are adding sauce...just sayin!

Sometimes your meat will need a small fl avor “pop” (as I call it) and it can be achieved with a good light sauce. Just use a sauce that will not drowned out the fl a-vor of the meat. On the plus side a little sauce also helps with moisture in the meat.

Remember: “It’s got to be one-bite perfection to win, as soon as that judge takes a bite, the fl avors just have to explode in their mouth.”

*One Bite BBQ* “You only have one bite to im-press the judges” You don’t want the sauce to overpower the meat, but rather to be the perfect compliment to a per-fectly cooked product.

Good luck in competi-

tion!***

Here is one of my favor-ite fi nishing Pork glaze recipes. Apply lightly and apply hot.

“As a base I use Sticky Fingers “Carolina Sweet” BBQ sauce”(Purchased from Walmart).

Smokinwilly Pork GlazeIngredients:8oz- BBQ sauce2oz- Pork drippings from

pan (Strained)4oz All natural ketchup2oz Apple jelly2oz-Maple syrup4oz- Honey2oz- Dark brown sugar1tbs- Vanilla fl avoring1tbs- Balsamic vinegar

Mix all ingredients to-gether. Bring to a boil and simmer for 2 minutes.

I make at least two weeks in advance of a competition to allow all the fl avors to blend together. It is Sweet and Tangy with a little bite. Very fl avorful....Just what the judges prefer!

Try it at your next compe-

tition and give me feedback please...you will be amazed! I promise!

Tip: It also goes well as a glaze sauce on your ribs!

•••If you have any specifi c

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

•••Cue~Tip of the month:

“Sauce or not to Sauce”, It’s up to you. Just remember, presentation is very impor-tant in “One Bite to impress BBQ”.... Why? Because all judges eat with their eyes. To get that “Wow” factor, you must sauce!

Stay safe, Have fun and

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


It is election time in this fi ne country and rumor has it the economy is getting bet-ter. What we need to do is get some politicians to start up some competition bar-becue teams and they can get a real feel for indicators of what is really happening with our economics.

First of all, they could pull into any fuel station in their pickup truck - let’s see, the average truck today whether it be a Ford F-250 or a Dodge Ram or a Chevy Duramax - is only around $67,000 - and at $4.27 per gallon for diesel fuel it only takes about $150 to fi ll up. If you happen to use regular fuel it is only about $120 to fi ll up.

Teams have spent a bunch

IS THE ECONOMY GETTING BETTER? of money fi xing up their trailers, but ask any team what their budget is for fl at tires, bad axles, trailer brakes and just trailer maintenance for a year. We put one new set of axles under our trailer, went thru a tire every other road trip and fi nally bought some tires from China that cost over $300 a piece and had a 6 month period where our travels were safe until we lost a wheel bearing last week. A lot of guys have bought dualies to make for easy travel, but when it’s time for tires you have to buy six instead of four.

Go buy some new cool-ers to keep your meat cold and you can spend a fortune these days. Yeti’s are $200 to $400 each and just plain Igloos are up to $75 each. Charcoal is at its highest price I have ever seen. Go to a store to buy some meat and if sticker shock does not affect you, your empty wal-let should. When we started cooking in 2007 you could buy pork butts for $0.68 per pound. Today Sams Club pork butts are $1.64 unless you buy a whole case then the price drops to $1.49. We sold pork sandwiches for $5 each back in ‘07 and still charge $5 today, so yes, our profi ts are down. We could buy chicken for half of what we are paying today. Briskets

were $1.79 a pound and now $4.00 is not a bad price. Ac-tually you can order one of those Wagyu briskets deliv-ered to your door for around $140.00 - almost $10.00 per pound. Baby back ribs were $3.18 per pound last week.

We use cookers that burn wood pellets that get shipped in from out west. We have a charcoal supplier that comes out of Canada. My wife’s daddy - Papa Larry - cuts and sells fi rewood and keeps me supplied with my favor-ite smoking wood and all we have to do is get it deliv-ered from Yulee, Florida to Naples.

Your basic groceries are at an all time high and the high cost to go compete proves what a great sport and a dedicated bunch of people we have involved with this hobby. We have doc-tors, lawyers, construction workers, computer genius’, airplane engine mechan-ics, fi remen, and all sorts of business owners involved in barbecue. I guess we don’t have any politicians in-volved (none that I know of) but if we could recruit some, I think we could get them to fi t in. Barbecue guys have been known to tell a tale or two, so not telling the truth would be easy for a team full of politicians. Making

excuses for why they did not win would defi nitely be easy. Here is what we would have to watch. There would probably be some new tax-es imposed to help pay for the high cost of competing. Wealthy teams would get tax breaks that us hard working guys would not get.

The fi rst politician that said wives don’t make good competitors because they don’t work would have very short-lived barbecue careers. In fact, if we could put my wife Janet in charge of our economy this country would turn around in a heartbeat. She has run our fi nances for 20 years and believe me, she can get more mileage out of a dollar then anyone. These fuel prices would straighten out in a hurry because all the crooks involved in rip-ping us off and lining their pockets with billions would be eliminated. Wasteful spending would come to an end. People would be re-sponsible for their actions. Liars and cheaters would be removed from offi ce. Healthcare would be afford-able because the stress of our economy would be gone and there would be no more high blood pressure and heart problems.

The cost of living would come down so much that everyone could afford a new

truck and barbecue cooker sales would go thru the roof. Everyone in the country would get the National BBQ News, The BBQ Times and Woods-N-Water magazine and everyone could enjoy some good reading.

Vote for the politicians that have barbecue events for fund raisers. If someone is promising to bring down the cost of briskets, give them your vote. Let’s have a million person march to the largest barbecue event ever and watch our country get back to the basics of being the greatest country in the world!

Go out and fi nd some sponsors to help pay for your fuel. Bribe them with the best barbecue they have ever had. Bribery is ok if barbecue is involved, isn’t it?

Bless our troops and I miss you Pop.

FBA NOTES We have a little slow time

in the heat of the summer but it is going to get busy this fall. Damon Wooley Is get-ting ready for something big in Suwannee the end of July. It is going to be exciting to see this contest happen.

Swamp Boys is putting on another of his popular cooking schools the end of June and Big Papas is

hosting there fi rst cooking school at the new Country Kitchen in Naples the end of August. Jacks Old South has another of his famous cook-ing schools the 1st week of September so anyone with the desire to take a class has plenty of options. August 31st thru September 2nd is the 2012 FBA Funcook. There will be some really cool things happening in-cluding a golf tournament and a lot of other great stuff. Go to the website and get signed up

We all need to work on signing up new members and we are looking for sponsors for the Triple Crown this year. We would really like to land some $500 sponsor-ships so anyone interested in helping out please let us know.

Elections have changed this year and will not be held until December so anyone interested in running for the board needs to start planning soon.

There have been sev-eral more perfect scores this year with All Racked Up the Latest to join the 200 club.This team loves to cook and I would love to try some of their perfect brisket.

See you all at a contest soon and lets keep all our FBA family in our prayers.

Dana Hillis President

FL BBQ Association

Harry Faircloth President

GA BBQ Association

The end of the 2011-2012 GBA cooking season is al-most over. WOW what a year! The 2012-2013 sea-son already promises to be quite a trip. There are

events and contest planned that we never thought would come about in our young as-sociation. Not to give too much away right now but be prepared for some really GREAT contest where we have never been and I have a feeling that this coming year will bring some terrifi c prize money also. Hold onto your hats for I foresee an event that NO other association has ever seen. That’s all I can tell you right now but it stands to be an epic event.

•••I can tell you we are head-

ing north. North like north Georgia. We have had a lot of our new MBN now GBA members ask “when are you coming to north Georgia”, well you are going to get your wish this next year. Keep an

eye out for new contest in N. Ga. and cookin’-judgin’ schools also.

•••We will be holding our of-

fi cers elections for the com-ing year very shortly. Keep your eyes open and check our web-site regularly to get the latest information.

•••We have a new Board of

Directors in place to oversee our general operations how-ever our elected offi cials will continue to take care of the day-to-day operation of the Georgia Barbecue Association. Your elected offi cials are working hard every day to make sure we are doing the things neces-sary to make us a successful barbecue association. There have been some very long

meetings, some hard work by some individuals and merging of ideas to make us run smoother. I don’t know that we have conquered ev-ery issue yet but you can rest assured that we are making every effort to listen to the cooks and listen to the judg-es. We have to make sure that each issue gets the atten-tion it needs and come to a resolution that is best for the GBA. While it is impossible to make every cook happy or make every judge happy rest assured I am listening to you. If you have an issue that you think should be tweaked or changed do not hesitate to catch up with me and let me know. If you can’t fi nd me let any representative know or drop me any e-mail ([email protected]) or

feel free to call me (478-731-0145), I do go to bed early so don’t call after 9 pm please.

•••Now something new, some

of you have heard me men-tion an “on-line-store” well it is almost here. You will be able to order any number of GBA items from shirts, vi-sors, coolers, chairs, cozies and more stuff than I can re-member right now. You will be able to personalize your items any number of ways. I promise you there will be some items that every one will say “I’ve got to have one of those”.

We are going to have a GBA booth at our contest from now on and will have a limited supply of items available for purchase on

site. We are also going to have a raffl e at each contest to let you purchase chances to win a different item. You will want to check us out at every contest from now on. Now you will have another source for gifts but they will be “GBA gifts”.

•••If any of you cook teams

or judges want a “special-order” item we will now be able to handle that also. Cookers if you want some new “team-items” give us a try. We will even be able to handle “sport-team items”. We haven’t got a contract with NIKE yet but you never know. This is just one more exciting thing happening in The Georgia Barbecue As-sociation, and remember, “It’s All About The Taste”!

Taking A look into the 2012-2013 GBA Season

The BBQ TimesThe BBQ Times Page 5Page 5

IS THE ECONOMY GETTING BETTER? A Message from Your President


Gary Lanton“BBQ 101”

[email protected]

Picking the Correct Competitive Meats

2012 Sante Fe College Bradford Fest Boots N BBQ Cookoff Overall:

1. Budmeisters2. Hot Wachula’s3. Big Papa’s Country Kitchen4. Munchees Smokehouse5. Uncle Kenny’s BBQ6. Swamp Boys7. Smokin Your Butt BBQ8. Barbeque Crew9. B & T BBQ Cook Team10. Glenn Bob’s BBQ11. Suwanne River Smokers12. Prime Time Smokers13. U Rub Me Raw14. Hogs Gone Wild BBQ15. Git-R-Smoked16. Palmetto Smokehouse17. Bethel Smokers18. The Ross Team19. Smokelife BBQ20. Cook’s Portable Smokehouse

Chicken: 1. Hot Steele BBQ2. U Rub Me Raw3. Glenn Bob’s BBQ4. Great Lakes BBQ Feed Company5. Uncle Kenny’s BBQ6. Cook’s Portable Smokehouse7. Getta Grip BBQ8. Cowtown BBQ9. Budmeisters10. The Ross Team

Ribs: 1. Munchees Smokehouse2. Forrest’s Fine Foods3. Git-R-Smoked4. Big Papa’s Country Kitchen5. Glenn Bob’s BBQ6. Smokelife BBQ7. Hogs Gone Wild BBQ8. U Rub Me Raw9. Budmeisters10. E.T.’s BBQ

Pork: 1. Budmeisters2. Swamp Boys3. Suwanne River Smokers4. Munchees Smokehouse5. Bethel Smokers6. Uncle Kenny’s BBQ7. LJ’s Smokin8. Hot Wachula’s9. E.T.’s BBQ10. Blue Butt Farms

Brisket: 1. Hot Wachula’s2. Smokin Your Butt BBQ3. Barbeque Crew4. Smokelife BBQ5. B & T BBQ Cook Team6. BBQ Jax7. Prime Time Smokers8. Cook’s Portable Smokehouse9. Big Papa’s Country Kitchen10. B & E Pit Crew

May 18-19, 2012 • Starke, Florida

Budmeisters Grand Champion

Hot Wachulaʼs Reserve Champion Hot Steele BBQ Muchees Smokehouse

Hello Everyone! Last month we discussed select-ing competitions and grill types. This month I will dis-cuss meat selection. There are many things to consider

when competing, but few are as important as your meat and having a schedule.

Any serious BBQer will tell you that to be competi-tive; you have to cook the best meats available. When selecting chicken, there are many things to consider. Do I want to cook enhanced chicken or all natural? White or dark meat? Which pieces do I want to put in the box?

We have cooked both all natural and “enhanced”. The all natural chicken tends to be a bit smaller than the other. It is a bit more expen-sive, but it has a better fl a-vor. The sizes seem to be a bit more consistent too.

In talking to teams out on the trail, I believe that most teams are cooking chicken thighs. They are very forgiv-

ing when cooking and pretty easy to get a consistent size. Then, do you scrape the skin or not? We always scrape the skin. Some people will tell you that by doing that, you are losing fl avor. I think that it is necessary to achieve the “bite through” skin judges are looking for. Recently we have experimented with chicken legs to mixed re-sults. I think one advantage to legs is that scraping skin is not required!

Most people think that pork is pork. However, I am here to tell you from expe-rience that by using better quality pork does have its advantages with the judges. There is regular “grocery store” pork, which is your “other white meat”, and then there are the higher-

end products. Some of the best pork producers offer a well-marbled red meat, with a higher Ph factor making it a moister and more fl avorful meat, and the best produc-ers’ even offer a dry-aged product that like dry aged beef, intensifi es the fl avor. With these better-marbled and redder meats, you can-not help but to increase your score. The motto that “red-der is better” is true when it comes to this premium pork, that some call the “Black Angus of Pork”! One thing to remember when cooking these premium products is that they will cook faster! Some would mistake that cooking a premium prod-uct means you will have to pay a premium price. I have found that you might pay a

dollar more per pound for pork butts and ribs are about 5 dollars more a rack. So that’s roughly 10 dollars per butt. That is a small price to pay to impress the judges and your winnings.

I choose what type of rib I will cook depending on the sanctioning body. For MBN/ GBA contest Baby Backs seem to be the rib of choice. While KCBS and FBA teams usually cook St. Louis style spare ribs. I think that it is best to cook whatever you can get the most consistent results with. When select-ing ribs I always look for the best marbled ribs. Always remember to pull the mem-brane.

Everyone knows that when cooking briskets Way-gu is top choice. We have

used these products with a lot of success in our short time out on the trail. But I have been experimenting with USDA Prime Angus Beef too or CAB. (Certi-fi ed Angus Beef) The only signifi cant difference that I can tell is the color is not as dark as the waygu. I have only cooked this at home and have yet to try it in a competition. But with the cost of beef being so high I will seriously be considering this in the future. I know that a lot of the top teams in the FBA and KCBS are cooking CAB now.

That is all for this month’s article. Good luck and Hap-py Smoking out on the trail.


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Better Hometown of Hawkinsville will host the annual Harvest Fest featuring the Pigs and Produce barbecue competition. This is an offi cial contest sanctioned by the Georgia BBQ Association. Along with some great professional BBQ teams and some very interest-ing ancillary categories, Hawkinsville will host two very unique events at this festival.

The fi rst will be the fi rst ever Georgia State Boiled Peanut Championship sponsored by Hardy Farms Peanuts. This contest is open to everyone that thinks that they have what it takes to make the best boiled peanuts in the state.

The second unique contest that will be hosted in Hawkinsville is the Old vs. New Fa-ceoff. This head to head contest is scheduled to be held on the courthouse square in down-town Hawkinsville featuring father Myron Mixon of Jack’s Old South and his son, Michael Mixon of Jack’s New South. Finally, all of the talk of who smokes the best barbecue will be settled! The contest will consist of one category, which is ribs, and will be judged by 10 GBA Master Certifi ed Judges deciding who the REAL Mixon champion is. Judging will be blind and there will be several samples of each man’s product on each judge’s table.

Myron is a BBQ legend and one of the most awarded men in competitive BBQ. He serves as chief cook of Jack’s Old South Competition BBQ Team, which he started in 1996. His team has won more than 180 grand championships resulting in over 1700 total trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mis-sissippi, Kentucky, Illinois, South Carolina, and Tennessee, Team of the Year 8 times, and 11 national championships.

Michael is the chief cook of Jack’s New South Competition BBQ Team. Michael served with his father on many of those championship outings over the years. Since venturing out on his own with limited resources and a desire to cut the proverbial “apron strings”, Michael has done very well on his own merit. He is currently in a close race for the points lead in the GBA and consistently places in the top 10 in MBN, FBA and KCBS contests.

For more information, please visit www.hawkinsvilleharvestfest.com and plan to be in downtown Hawkinsville on October 26th and 27th, 2012!

Mixon family face-off set for Hawkinsville GBA cook

Submitted


5th Annual Horsin’MAY 25-26, 2012 • KANSAS CITY BARBECUE SOCIETY

Bub-Ba-QGrand Champion

Queʼn Stewʼn & BrewʼnReserve Champion

Uncle Chetʼs BBQ - Third Place Overall

Curly Tails - Fifth Place Overall PHOTOS BY AUDREY EVANS

BY AUDREY EVANS If you haven’t ever made

the trip up to Brasstown Val-ley Resort in Young Harris, Georgia I suggest you get to heading. They have sev-eral BBQ Contest throughout the year in various locations around the resort, so I am told. The Fifth Annual Hor-sin’ Around BBQ Showdown is held at the Resorts Stables and couldn’t be better. With 30 teams competing in the

best BBQ around, Motor-cycle Stunt Riders, Vendors, Music and Horses what more can anyone ask for.

Bubba Latimer and his wife Shannon made the short little drive up from their hometown of Wood-stock, Georgia and I’m sure it ws worth it. There was not one main category that Bubba did not make a walk in, or at least have a team member walk in. His daugh-

ter Lauren likes to take her turn as well, If you ever meet Lauren you are sure to know it! I can sum her up in one word, Spunky! Bubba’s family team Bub-Ba-Q took home first place in People’s Choice, First Place in Chick-en, First Place in Ribs and First Place in Pork! If that doesn’t show talent, I’m not sure what does. Way to go Bubba!


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Around BBQ Showdown • Young Harris, GeorgiaChicken:

1. Bub-Ba-Q 177.14302. Uncle Chet’s BBQ 177.14303. Uncultured Swine 176.57144. Right On Que 176.00005. Que’n Stew’n & Brew’n 174.85706. Major Q 174.28567. Deep South BBQ 173.71428. Jack’s New South 173.14289. Georgia Boys BBQ Team 172.571410. Johnny Mitchell’s Smokeh 172.0000

Ribs:1. Bub-Ba-Q 174.28562. Que’n Stew’n & Brew’n 173.71423. Georgia Boys BBQ Team 172.57144. TNT Southern BBQ 172.57145. Smoke On This 172.00006. Curly Tails 172.00007. Uncle Chet’s BBQ 172.00008. Right On Que 170.28589. Smokin Hoss 169.714210. The Right Stuff 169.7142

Pork:1. Bub-Ba-Q 177.71442. Hogs Gone Wild GA 176.57143. Uncultured Swine 174.85724. Smoke On This 174.28565. Major Q 173.71446. The Right Stuff 173.14307. Pit Bulls Up In Smoke 171.99988. TNT Southern BBQ 170.28569. Curly Tails 169.714410. Que’n Stew’n & Brew’n 169.7140

Brisket:1. Adam’s Rib 180.00002. Pit Bulls Up In Smoke 177.71423. Que’n Stew’n & Brew’n 177.14284. Jack’s New South 177.14285. The Right Stuff 175.42886. Johnny Mitchell’s Smokeh 173.14287. Bub-Ba-Q 173.14288. Curly Tails 172.57149. Kudzu Q 171.428610. Old Plantation BBQ 170.2856

Adamʼs Rib First Place Brisket

Pit Bulls Up In Smoke Fourth Place Overall

Major Q BBQ Team works together to pick the best chicken for their blind box. PHOTOS BY AUDREY EVANS

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06/12

Still Horsin’ Around in Young Harris....1. Bub-Ba-Q 702.28582. Que’n Stew’n & Brew’n 695.42803. Uncle Chet’s BBQ 685.71424. Pit Bulls Up In Smoke 685.71385. Curly Tails 685.14266. Smoke On This 685.14247. The Right Stuff 680.57168. Adam’s Rib 680.57129. Johnny Mitchell’s Smokeh 678.857010. Jack’s New South 678.8568

11. Old Plantation BBQ 675.428212. Georgia Boys BBQ Team 672.571013. Hogs Gone Wild GA 671.999414. Right On Que 670.857015. Smokin Hoss 667.427816. TNT Southern BBQ 665.142417. Major Q 660.571018. Kudzu Q 659.999819. Ragin Cajun 657.714020. Hot For Teacher 656.5712

Overall:

Right on QueGeorgia Boys BBQ Team

Dessert1. Right On Que2. Hootie Q3. Major Q

Wings1. MacDaddy BBQ2. Georgia Boys BBQ Team3. Pirates of PorkScents

Sauce1. Pirates of PorkScents2. Uncle Chet’s BBQ3. Major Q

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Whole Hog1. Jack’s Old South 2. Dixie-que3. Jurassic Pork4. Forrest’s Fine Foods

Shoulder1. Bubba Grills2. Smoke Shack BBQ3. Jack’s Old South4. Boars Night Out

Ribs1. Dixie-que2. Bubba Grills3. Smoke Shack BBQ4. Jack’s Old South

Brenau Barbecue Championship • Gainesville, Georgia

Myron Mixon, Jackʼs Old South - Grand Champion

PHOTOS BY BARRY WILLIAMS

TOP LEFT: Team Bubba Grills is all smiles when pulling out their whole hog.BOTTOM LEFT: Ted Townsend and his team, The Big Pig, begin prep-ping their whole hog for the competition.

TOP LEFT: Fiddlerʼs BBQ does a presentation dur-ing the Brenau BBQ Championship. TOP RIGHT: Shannon Smith of team Pull My Pork slices some pork. RIGHT: Rick Godfrey, of team Dixie Que presents his meat to a judge dur-ing on site presentation.

May 25, 2012


It’s All About The Taste!

The GBA Family; some of the best barbecue pitmasters in Georgia, cook teams and judges are celebrating our nations Freedom and saying “Thank You” to all those who have served and are serving our great nation!

visit us online at www.bbqga.com

We are proud to be citizens of this fine nation of ours and hope that all Americans will have a memorable Independence Day! May your flags wave high and grill fires burn bright! If you are interested in becoming a member of the GBA, entering contests or starting a cook team visit our website for more information.

7th Annual Boss Hog Cook-off • Waynesboro, Georgia • May 11-12, 2012

Chicken:1. Two Old Men & A Grill - 176.00002. Naked Bones - 174.28563. Fatboyz Barbeque GA - 173.14284. Midnight Burn - 173.14285. Lip Smackin Oinkers - 172.00006. Screamin Nite Hog - 172.00007. Munchee’s Smokehouse - 170.85708. Shhmoking Neckbones - 170.28589. Waylon’s Wickedly Good Q - 170.285810. Bub-Ba-Q - 169.1428

Ribs:1. Big J and the Butts - 175.42862. Waylon’s Wickedly Good Q - 175.42863. Fatboyz Barbeque GA - 172.00044. Killer B’s BBQ - 172.00025. Bub-Ba-Q - 171.42866. Screamin Nite Hog - 170.28587. Pig Whisperers - 169.71428. Pickin Porkers - 169.71429. Holy Smokes - 168.571410. Some-R Swine - 168.0002

1. Bub-Ba-Q - 684.57122. Naked Bones - 681.14283. Screamin Nite Hog - 681.14264. Wicked Que - 679.42845. Two Old Men & A Grill - 677.71406. Killer B’s BBQ - 669.71407. Munchee’s Smokehouse - 669.14288. Smoke This - 666.85689. Pig Whisperers - 666.856810. Bareknuckles BBQ - 665.7142

11. Holy Smokes - 663.999612. Rescue Smokers - 662.856813. Brittons BBQ - 662.856614. Fatboyz Barbeque GA - 659.428615. Midnight Burn - 658.856816. Pickin Porkers - 656.571017. Big J and the Butts - 655.428218. Bethel Smokers - 653.713819. Grillerteers - 651.428620. Waylon’s Wickedly Good Q - 649.7142

Pork:1. Fire In The Hole BBQ - 173.14282. Bub-Ba-Q - 173.14283. Rescue Smokers - 171.99984. Wicked Que - 170.85705. Naked Bones - 169.71426. Smoke This - 169.14287. Munchee’s Smokehouse - 167.42888. Bethel Smokers - 167.42869. Smokin; Stacks - 166.857210. Bold Branch Bar-B-Q Boys - 166.8570

Brisket:1. Wicked Que - 179.42862. Brittons BBQ - 177.71443. Smoke This - 174.28564. Killer B’s BBQ - 173.14265. Screamin Nite Hog - 173.14266. Rescue Smokers - 171.99987. Two Old Men & A Grill - 171.42868. Naked Bones - 170.85729. Bub-Ba-Q - 170.857010. Bareknuckles BBQ - 168.5714

Overall:

PHOTOS SUBMITTEDTAKEN BY CHUCK REVILLE PHOTOGRAPHY

Grand champions Bub-ba-Q (Bub-ba, Shannon and daughter Lauren Latimer with dog Slick) pose for a picture after their victory lap with “Boss Hog” and or-ganizers Amy Live-ly, Elizabeth Billips and Nan Lynch.

Judges Sample Dessert Entries.


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June 2012 The BBQ TimesThe BBQ Times Page 13Page 13

LJ’s Smokin’ Wins G.B.A. Goin’ Coastal BBQ CookoffBy Audrey Evans and Jim Sewell

It was the fi rst Georgia Barbecue Association (GBA) contest outside the state of Georgia. They branched out, opening the doors and went to Fernandina Beach, Flori-da for the First Annual Goin’ Coastal BBQ Cookoff. On June 10, 2012 thirty teams pulled into central park and began smokin’ to see who would take the prize home.

Pitmaster Larry Johns of L J Smokin’ captured his fi rst Grand Championship at GBA Goin’ Coastal in Fernandina Beach, FL. The team’s rib fi nals entry was judged the best of the day just 0.3 of a point ahead of the rib entry by D.W.’s Kountry Cookers. D.W.’s Kountry Cookers continued their climb to the top of the GBA Team of the Year stand-ings by taking home the Re-serve Grand Championship. D.W.’s Kountry Cookers

is headed by Mr. Ernie and Ms. Faye Wright, with their team of boys behind them - Donald, Ronald and Jackie aka Scooter and team mate Chris Faulk.

L J Smokin’ won the Pork Loin Category with Legal Smoke BBQ as runner up and Smokin’ the Good Stuff in third place. It went to the second tiebreaker to award 4th place to Team Two Egg-heads with Rib Ranch taking 5th place.

In Pulled Pork, Bethel Smokers took fi rst place honors. D.W.’s Kountry Cookers came in 2nd place. Third place went to Sunset Smokers, Travis and Montae Webb. Bubba Grills and Le-gal Smoke BBQ fi nished in 4th & 5th respectively.

L J Smokin’s Ribs topped the fi eld just ahead of D.W’s Kountry Cookers. Bubba Grills came in third. Legal Smoke BBQ took 4th place to give Pitmaster Nathan

Deaton a top 5 fi nish in all three categories. Smokin’ 42 BBQ rounded out the top 5.

RIBS1. LJ Smokin2. DW’s Kountry Cookers3. Bubba Grills4. Legal Smoke BBQ5. Smokin’ 42 BBQ6. Jack’s New South7. Smokin Racks8. Bethel Smokers9. Team Two EggHeads10. Tombstone BBQ

PULLED PORK1. Bethel Smokers2. DW’s Kountry Cookers3. Sunset Smokers4. Bubba Grills5. Legal Smoke BBQ6. LawDawg BBQ7. Smoke Risin’8. Smoker and the Bandit9. Jack’s New South10. LJ Smokin

PORK LOIN1. LJ Smokin2. Legal Smoke BBQ3. Smokin the Good Stuff4. Team Two EggHeads5. Rib Ranch6. Holy Smokers BBQ7. DW’s Kountry Cookers8. Jack’s New South9. Rasmow’s10. How Does That Make

You Feel

ABOVE: Larry Johns, head cook of LJʼs Smokinʼ accepts his prizes for win Grand Champion. Larry also took home fi rst place ribs and pork loin.

PHOTOS BY AUDREY EVANS

D.W.ʼs Kountry Cookers took home Reserve Grand Champion at the G.B.A. Goinʼ Coastal event. Pic-tured Left to Right are Event Organizer Jay Rob-ertson, Donald Wright, Ronald Wright, Pam Nelms (GBA Secretary), Jackie Wright and Chris Faulk.


Bubba Grills

Smoke Risen

LawDawg BBQSmokinʼ Racks


Ribeye with Sout Cream Potatoes

2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each) 2 tablespoons vegetable oil 1/2 teaspoon salt 2 large russet potatoes, cut lengthwise into 8 wedges each Salt 1 tablespoon minced green onions Sour Cream and Onion Sauce (recipe follows) (optional)

Seasoning:2 tablespoons smoked or Spanish paprika 1-1/2 teaspoons sugar1-1/2 teaspoons chili powder 1 teaspoon ground black pepper1/2 teaspoon ground red pepper

Combine seasoning ingredients in small bowl; remove and reserve 2 ta-blespoons. Press remaining seasoning evenly onto beef steaks; set aside. Com-bine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.

Place steaks on grid over medium, ash-cov-ered coals; arrange pota-toes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on

preheated gas grill, 13 to 15 minutes) or until ten-der, turning occasionally.

Carve steaks into slic-es; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 ta-blespoons minced green on-ion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup

Beef Flank Steaks

1 beef flank steak (about 1-1/2 pounds)ChefsHat.gif 8 medium flour tortillas, warmed

Marinade:2 tablespoons fresh lime juice 2 teaspoons vegetable oil2 cloves garlic, mincedPico de Gallo:1/2 cup chopped seeded tomato 1/2 cup diced zuc-chini1/4 chopped fresh cilantro 1/4 cup prepared picante sauce or salsa1 tablespoon fresh lime juice

Combine marinade in-gredients in small bowl. Place beef steak and mari-nade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Pico de Gallo ingredi-ents in medium bowl.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, cov-ered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) done-ness, turning occasionally. Carve across the grain into thin slices. Serve in tor-tillas with Pico de Gallo.

Michael McDearmanAmerican Grillmaster Experience

Get Fired Up Foods!

Steaks, Steaks, SteaksCompiled and

Submitted by Harry Faircloth

Layered Coconut Cream Cheesecake Bars

This one is from my sis-ter Ellen Hester and I have made it and yummy. Yum-my! Harry Faircloth

84 Vanilla Wafers, divided6 Tbsp. butter, melted1 pkg. (8oz.) Cream Cheese, softened2 Tbsp. sugar1 tub (8oz.) COOL WHIP EXTRA CREAMY Whipped Topping, thawed and divided2 pkg. (3.4 oz. each) Jell-o Vanilla Flavor Instant Pudding2-1/2 cups cold milk1-1/2 cups flake coconut, and divided

Reserve 24 wafers. Crush remaining wafers: mix with butter. Press onto bottom of 13X9-inch pan. Refrigerate while preparing filling.

Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup

Sweet Treats from the Georgia Barbecue AssociationCOOL WHIP. Spread over crust. Stand reserved wafers around edges.

Beat pudding mixes and milk with whisk in medium bowl for 2 min. Stir in 1 cup of the remaining COOL WHIP and 3⁄4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coco-nut. Refrigerate 5 hours.

PEACH ICE CREAM

Just in time for summer. You best be holdin on cause Bryer’s never made any this good!

From John Ricketson III

4 1⁄2 cups mashed fresh overly ripe peaches 2 1⁄4 cups sugar3 eggs1⁄4 cup all-purpose flour1⁄4 teaspoon salt3 1⁄2 cups milk

2 cups half and half1 cup heavy cream1 tablespoon vanilla extract

Combine peaches and 3⁄4 cup of sugar: stir well and set aside. Beat eggs with an electric mixer on medium speed until frothy. Combine remaining sugar, flour, and salt: stir well. Gradually add sugar mix-ture to eggs; beat until slightly thickened. Add milk; mix well, Pour egg mixture into a large sauce-pan. Cook over low heat, stirring constantly, until mixture thickens enough to coat a metal spoon (about 15 minutes). Cover and refrigerate mixture until thoroughly chilled (about 2 hours). Stir in half and half, cream, va-nilla, and reserved peach-es. Pour into freezer container of a 1 gallon freezer. Churn per mfg’s instructions. Let ripen 1 or 2 hours before serving.

COOL’ EASY STRAWBERRY PIE

This is an easy one that

Laurie Faircloth makes.

2 cups fresh strawber-ries, divided2/3 cup boiling water1 pkg (3oz.) JELL_O Strawberry Flavor GelatinIce cubes1⁄2 cup cold water1 tub (8 oz.) COOL WHIP Extra Creamy topping, thawed1 ready to use graham cracker crumb crust (6oz.)

Slice 1 cup strawber-ries; refrigerate for lat-er use. Chop remaining berries: set aside. Add boiling water to gelatin mix; stir 2 minutes un-til completely dissolved. Add enough ice to cold water to make I cup. Add to gelatin; stir until slightly thickened. Re-move any unmelted ice.

Whisk in COOL WHIP. Stir in chopped berries. Refriger-ate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate for 6 hours or until firm. Top with sliced berries.


Submitted Southern Barbecue Net-

work is an organization of diverse and talented folks who are sanctioning multi-state barbecue tournaments. Judges are now being cer-tifi ed for the Spruce Pine BBQ Championship & Bluegrass Festival (Spruce Pine, NC, July 20 – 21, 2012) www.sprucepineb-bqbluegrass.org; this event is brought to you by the Ro-tary Club of Spruce Pine. If you would like to become part of a varied and color-ful group of people who

gather together, support great causes, have fun, and promote Southern Barbecue, then you can’t do any better than getting involved with Southern Barbecue Network and becoming a certifi ed judge. A judge certifi cation seminar is being held on Saturday July 14, 2012 from 10 am to 2pm. The seminar takes place at the First Bap-tist Church Social Hall, 125 Tappan Street, Spruce Pine, NC 28777. At this seminar you will learn how to iden-tify and score champion-ship barbeque. If you would

like to become a Certifi ed Judge, please contact us at [email protected] or [email protected] to receive information and an application or call 843-568-2220 or 843-735-9593. The cost of the Semi-nar is $25 and includes a BBQ lunch. Are you already a certifi ed judge with another organization? Great work!! Your previous certifi cations are recognized. Attend this seminar or contact us today for the dates and times of orientation seminars.

SBN Looking for Judges

Ernie WrightDW’s Kountry CookersInspirational Thoughts

Sometimes I think about people that have gone on to meet their maker and what life meant to them and their friends. The cemetery was their last resting place here on this earth is grown up with briars and brush and their bones lye in an unmarked grace, how Sad! Life goes by so fast, we don’t have time to think about the past, we are too busy living our own lives but then what are we to time? What is time? If you take a pail of water and you drop one more drop you will get a ripple on the

water; if you take that same drop of water and drop it in the ocean the ripple that you get would represent your time here on this earth. We are but a small speck in time, a grain of sand on the seashore or a drop of water in the ocean, our time is so short, just a whisper; Isa-iah 40:6-8 we read ““ The voice said, Cry. And he said, what shall I cry? All fl esh is grass, and all the goodliness thereof is as the fl ower of the fi eld: The grass withereth, the fl ower fadeth: because the spirit of the Lord blow-eth upon it: surely the people is grass. The grass withereth, the fl ower fadeth: but the word of our God shall stand for ever. Is it time for you to think about your future? What will you do with all that time that you have left? Will you waste it on your own selfi sh desires? Or will you use it to help some poor struggling sole? The choice is yours. For me, “I am not ashamed of the gospel, be-cause it is the power of God

for the salvation of everyone who believeth.” Romans 1:16 Do you believe what the bible says? The bible also says in Job 14, “He co-meth forth like a fl ower, and is cut down: he fl eeth also as a shadow, and continueth not.” If I wait, the grave is my house; I have made my bed in the darkness. I love competing in BBQ compe-titions, but what I love the most about it is the people that we meet and the friends that we have made along the way. They have made my life just a little brighter, for that I say Thank you. I want to say a special thanks to Audrey Evans for giving me the opportunity to write my thoughts. The Way I see it!

KEEP YOUR EYES OPEN.........WE HAVE A NEW WEBSITE COMING!!!WWW.BQTIMES.COM

The Way I See It


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The REAL BBQ Trailer

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By Dana Hillis There was a battle for the

pigs in Stuart this year with several teams fighting hard to win one of the cool pig trophies they were giving away this year. Grand, Re-serve and third overall got to take home some of the cool-est hand carved pigs I have seen. Terry and his Git R Smoked team took home the Grand Champion Pig and Big Papas got lucky enough to take home the Reserve champion pig. Swamp Boys took home the 3rd place pig and continues his climb back to the top. Blitzkrieg keeps on winning and took 4th. Hot Wachula keeps cooking well and took home 5th.

Git R Smoked took 1st in chicken with a big score

Martin County Fairs 2nd Annual BBQ Fest • Stuart, Floridain the near perfect range. Swamp Boys had 1st in ribs, Florida Boys had a real high 198 in pork and Hot Wachu-las continued his winning ways in brisket taking home the 1st place trophy.

The backyard guys had a battle for the top prize with Southern Bell coming out on top with the Grand. Smoke-a-holics took the Reserve honors with Just Ask taking 3rd, Sweet J’s BBQ took 4th and Pork Chop City took 5th.

The weather tried to dampen things but every-thing went well. I wandered around the vendors and sam-pled some really good food. There were some egg rolls that were out of this world and all kinds of food avail-

able including some really good fried green tomatoes. If you get a chance stop by ETs BBQ and check out some of the cool earrings they were selling – Janet got some lucky pig earrings and they are part of her lucky charms now.

They also had a hot wing eating contest and Dennis with 2 Crackers ate his way to the Finals and swore he had never eaten anything so hot. Stop by and see him – his story is funny.

Thanks to the organizers for working so hard to put on a great contest. This is a great place for a contest and it is going to get bigger and better next year.

June 1 - 2, 2012 • Florida BBQ AssociationChicken:

1. Git-R-Smoked2. Big Papa’s Country Kitchen3. Blitzkrieg BBQ4. Hot Wachula’s5. Swamp Boys6. Florida Boys7. Smokin’ Gator Barbecue8. The Q9. Sweet Smoke Q10. Cook’s Portable Smokehouse

Ribs: 1. Swamp Boys2. Big Papa’s Country Kitchen3. Southern Flatwoods BBQ4. Florida Boys5. Git-R-Smoked6. The Q7. Tarheel Cookers8. Blitzkrieg BBQ9. Cook’s Portable Smokehouse10.Good Buddies

Pork: 1. Florida Boys2. Big Papa’s Country Kitchen3. Git-R-Smoked4. Swamp Boys5. Sweet Smoke Q6. Hot Wachula’s7. Cook’s Portable Smokehouse8. Southern Flatwoods BBQ9. Confederate Smoke10. Smokin’ Gator Barbecue

Brisket: 1. Hot Wachula’s2. Blitzkrieg BBQ3. Smokin’ Gator Barbecue4. Good Buddies5. Two Crackers Cooking6. Git-R-Smoked7. Swamp Boys8. Southern Flatwoods BBQ9. Confederate Smoke10. Sweet Smoke Q

1. Git-R-Smoked2. Big Papa’s Country Kitchen3. Swamp Boys4. Blitzkrieg BBQ5. Hot Wachula’s

6. Southern Flatwoods BBQ7. Sweet Smoke Q8. Smokin’ Gator Barbecue9. Florida Boys10. Good Buddies

Overall:

Terry McKay, Git-R-Smoked - Grand Champion

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USED Lang 84 Deluxe BBQ Smoker $2,400.00


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Interested in advertising or other information call Audrey: 478-218-2333 Or Email: [email protected]

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Kansas City Barbeque Society

June 15-16, 2012The Desoto Shrine Club 4thAnnual 2012 BBQ Cookoff Hernando, MSSTATE CHAMPIONSHIPContact: Doug Francis, PO Box 511 , Nesbit, MS 38651Phone: 901-487-6785. [email protected]

June 15-16, 2012Covered Bridge ‘Que GBC Qualifier Euharlee, GASTATE CHAMPIONSHIPContact: Gowan Fenley Phone: 678-231-5064. [email protected]

June 15-16, 2012Sam’s Club National BBQ Tour North Charleston, SCContact: KCBS OFFICE Phone: 800-963-5227.

June 22-23,2012Sam’s Club National BBQ Tour Greensboro, NCContact: KCBS Office Phone: [email protected]

June 22-23,2012Peak City Pig Fest Apex, NCSTATE CHAMPIONSHIPContact: Graham H. WilsonPhone: 919-362-7141. [email protected]

June 22-23,2012Queen City BBQ Cookoff Clarksville, TNContact: Wayne Abrams Phone: 931-552-3512. [email protected]

July 6-7. 2012 Valley Freedom Festival BBQ Competition Staunton, VAContact: Kimberly Dritto Phone: 540-213-8037. Fax: 540-213-8030. [email protected]

July 13-14, 2012SC Festival of Discovery Greenwood, SCSTATE CHAMPIONSHIP

Contact: Angie Jones Phone: 864-942-8448. [email protected]

July 20-21, 2012 8th Annual Wildblue BBQ Burlington, KSSTATE CHAMPIONSHIPContact: Kristy Reeves, [email protected] Phone: 620-364-5121. [email protected]

July 20-21, 2012Blues, BBQ & Bargains Hays, KSSTATE CHAMPIONSHIPContact: Pam Joy Phone: 785-621-4171. [email protected]

July 27-28, 2012 Foothills Country Fair Backyard BBQ Bash Cleveland, TNSTATE CHAMPIONSHIPContact: Louie Alford, PO Box 11, Cleveland, TN 37364

July 27-28, 2012 Ribs and Kids Tuscumbia, MOSTATE CHAMPIONSHIPContact: Gary Shriner Phone: 573-369-3379. [email protected]

July 27-28 2012 Bluemont BBQ Bash & Blackberry Bonanza Bluemont, VASTATE CHAMPIONSHIPContact: Jaclyn Jen-kins Phone: 540-554-2073. [email protected]

August 3-4. 2012 Dillard Bluegrass & Barbeque Festival (GBC Qualifier)Dillard, GASTATE CHAMPIONSHIPContact: Jane Tomlin Phone: 706-746-2690. [email protected] or Contact: Vicky Ownby Phone: tel:865-397-1414. [email protected]

August 10-11, 2012Mountain High BBQ Festival & Car Show Franklin, NCSTATE CHAMPIONSHIPContact: Linda Harbuck Phone: 828-524-3161. [email protected]

August 10-11, 2012 Smokin in McMinnville McMinnville, TNSTATE CHAMPIONSHIPContact: Arlie Bragg Phone: 615-758-8749. [email protected]

August 17-18, 2012 Stand by your Grill Fulton, MSSTATE CHAMPIONSHIPContact: Kim Graham Phone: 662-862-4571. Email: [email protected]

Southern Barbecue Network

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

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

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

South Carolina Barbeque Association

July 13-14, 2012The SC Peach Festival210 North Limestone St.

Gaffney, SC 29340Contact: Ty Spearman864-357-9963Chamber of Commerce: 864-489-5721

July 14, 2012SCBA Judging SeminarFrom 10am to 4:00 pmSt. Paul’s Lutheran Church1715 Bull StreetColumbia, SC 29201Contact: Lake Highlhigh1(at)sc.rr.com

Aug 4, 2012SCBA Annual Meeting andWorkshopsFrom 10am to 4:00 pmSt. Paul’s Lutheran Church1715 Bull StreetColumbia, SC 29201Contact: Lake Highlhigh1(at)sc.rr.com

Aug 10-11, 2012107.3 Jamz Upstate Family Re-unionBi-Lo BBQ CookoffLakeside Park 1500 Piedmont HwyPiedmont, SC 29673Contact: Latina Burrell, 864-282-1016 or email: Latina.Burrell(at)coxinc.com

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

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

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

Calendar of EventsContinued From Page 2WWW.BQTIMES.COM

Calendar of Events


Bubba GrillsA Southern Cooking Creation

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BBQ Times June 2012