BBQ Times October 2012

Volume 3• Number 12 October 2012

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

Inside This Issue28 Pages

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www.bqtimes.com

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

Danny Evans..................4

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

President’s Message ... 5

Calendar ...................6-7

Mulberry, FL ................. 8

SCBA .......................... 10

Milledgeville, GA........12

Gordon, GA ............... 14

Grant, FL ................... 15

Covington, TN ........... 16

Duluth, GA ................ 18

Lyons, GA .................. 19

Bentonville, AK ......... 19

Tennille, GA ............... 20

Tuxedo, NC ................ 21

Sweet Treats .............. 23

Classifi eds ................ 24

Waxhaw, NC .............. 25

Smokinwilly Takes Jesup Grand

Once, Twice, Three Times a Winner

Carl and Mary Williams take a moment to enjoy thier win in Jesup, GA October 20, 2012. Look for photos from this event on Page 9.

BY AUDREY EVANSEditor & Publisher

Unless you’re very new the competition BBQ world, you have prob-ably ran across the name Smokinwilly before. If you read The BBQ Times regularly you can’t miss

his informative columns each month and most likely you’ll fi nd him in the leader boards somewhere too. His name is Carl Williams and along with his wife Mary, daughter Melissa, her hus-band, and their grandson they make up the team Smokinwilly Squealers.

This team has been on the move with points in the last few years but October 20, 2012 they racked up with a second place rib turn-in, and a fourth place brisket they pulled off the win from Rub Bagby’s Swamp Boys by slightly less than a point.

See Page 9

Clint Britton and Jake Waits enjoy their clean sweep of victory at the Tennile BBQ Blast October 20,2012. Sauced Hogs Smoke Shack fi nished fi rst place in all three categories - Pulled Pork, Pork Loin and Ribs and took home the Grand Championship. See Page 20

VISIT US @ WW.BQTIMES.COMAn Evans Family Publication

Page 2 The BBQ Times October 2012

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BY REBECCA COOGLEPit Bulls “Up In Smoke”

As some of you may know, recently, Pit Bulls “Up In Smoke” acquired our latest smoker – the Deep South Dual Chamber Smok-er created and manufactured by Randall Bowman located in Cumming, Georgia. As the build-out of the smoker unfolded we had the oppor-tunity to watch this beast come to life. We couldn’t wait until the day Randall called us saying “the smok-er is ready.” Danny was up there at his first opportunity to pick it up and bring it to its new home.

Randall worked fever-ishly on the mammoth dual chamber smoker – taking great care in making it one of the best, if not the best, smoker on the market today. No expense was spared. He

painted the smoker a beau-tiful gloss red and black to match our colors and mounted it on the back of our new rig. It was a plea-sure and an honor to work with someone so passionate about their product and the sport of barbecue – Randall believes in producing only the highest quality prod-uct for a high quality cook – his smokers are designed for those who are serious about the sport and art of barbecue. The beauty of the Deep South Dual Chamber Smoker is that it gives you the ability to cook hot & fast and low & slow all on one cooker – which is a tre-mendous benefit for teams like ours that use both cook methods at competition.

Our Deep South Dual Chamber Smoker has two separate interior chambers with 12 gauge walls. Each

chamber is 28” wide, 30” deep, and 34” tall. The racks are 27”x29” made out of 1’ square tube and 3⁄4” #9 flat-tened steel (no tip runner). The patented header system in each chamber is built out of 4”x4” square tubing that is 1⁄4” thick with a minimum of 2” of 2000 degree insula-tion. Sloped with a 2” grade to drain (top chamber into bottom, with bottom drain-ing to 1 1⁄2” ball valve), ex-haust is engineered to work in conjunction with the pat-ented header to supply con-sistent and accurate heat and even cooking temperatures.

We can tell you from our experience that this smoker is dead on the money when it comes to consistent and accurate heat and cooking temperatures (the smoker maintains a consistent temp from front to back and side to side of +/- 1 degree.)

There are NO HOTSPOTS with the Deep South Dual Chamber Smoker. You can place your meats anywhere in the smoker and have a consistent temperature with-out over or under cooking – it offers a flawlessly easy cook.

Each chamber has its own firebox and each firebox is run separately from the other. The charcoal chutes are built out of 8”x8” square steel tube that is 1⁄4” thick. The ash boxes are 8”x8”, 13” deep and made out of 1⁄4” thick steel. The heat exchange into the header system is 4”x8” steel that is also 1⁄4” thick.

There is 4” of 2000 de-gree insulation between the chutes/fireboxes and the cooking chamber walls to protect the chambers from the ambient heat and pre-venting hot spots along the

cooking chamber wall.We have had the Deep

South Dual Chamber Smok-er since the Covered Bridge ‘Que in Euharlee, Georgia, where it made its grand entrance into the barbecue world. It was our first cook with the smoker and we took home a Grand Champion trophy that day. That says a lot about the amazing cook-ing ability of this smoker. We were not totally familiar with the new smoker, but it held its own and did exactly what it was designed to do – provide us with an awe-some, flawless cook! Our sponsors, Moore’s Marinade and Royal Oak Charcoal were thrilled with the new smoker and our great finish!

We have had the pleasure and honor of knowing Ran-dall Bowman for a couple of years now. He is passionate about the sport of barbecue

and takes great pride in ev-erything he does – from competing to building his fine smokers. Randall grew up in metro Atlanta, pas-sionate about the art of ‘que. “We have a long family history in BBQ,” Randall states. Randall attended, as he puts it, high school and college (some) and played professional baseball for a few years. At the end of his ball playing he was living in California and was a partner in a health club.

Randall goes on to say, “I was fortunate to open and operate several other health clubs over the next few years as well as funding three other successful busi-ness operations. In 2003, I was involved in a near fatal auto accident and sold all my interest in all business to focus on my recovery. Dur-

The New Deep South Dual Chamber SmokerA Must-Have For The Serious Barbecue Competitor

See DEEP SOUTH Page 9


Well here we are. It doesn’t seem like it should be here. What am I talking about? The end of October / beginning of November, of course. It’s a HUGE time of the year for competition BBQ.

Everyone is busy heading to The Jack, and I sure wish I were going to be there this year. I have always wanted to go to the Jack and had planned to this year. I guess I’ll have to go next. Good luck to all the teams. I know it is a tough fi eld.

Then there is the Pig Jig in Vienna Nov. 1-3, 2012. If you have never been, it’s a must in Georgia. The Big Pig Jig, to my knowledge, is one of the largest and oldest barbecue contests in Geor-gia. I haven’t gotten a team number count for this year, but I’m sure it’s going to be big with Molly Hatchet play-ing Friday and the Atlanta

Rhythm Section playing on Saturday. The Pig Jig is al-ways a big party. It’s another one I am unfortunately not going to be able to person-ally attend this year.

So where am I going, you ask? This little South Geor-gia country girl is headed to Vegas. I am going to the World Food Championships Nov. 1-4. There is even a good chance you could be in Vegas and just got this paper from me. I’m sure I will have some stories to share next month, but then again, what is it they say? What happens in Vegas, stays in Vegas?

•••I have had a few folks

ask if I have had any more ventures with my smoker at home. Well, I tell you what I have done: several slabs of ribs and I worked on a pork loin recently. The presenta-tion is there – the stuff even has one of the best smoke rings you could imagine – and the fl avor is there. I’m not too sure what they want to know. Do they really think I am going to give out my recipe mixtures or tech-niques? HAHA I can prom-ise I am not one you want to steal barbecue recipes from, yet. We will just say I am go-ing to leave the competition part to Big D until I get a few more things fi gured out.

•••I want to take a moment

to say “Thank You” to every one of you. I hope you take the time to support the busi-

nesses that advertise with The BBQ Times when you can. Let them know you saw their ad. Talk to them. That’s what it is there for. I want to say thank you to the readers and subscribers. If no one wanted to pick up the paper and read it, I surely wouldn’t be sitting here today.

Three years ago, this was all a dream to me. It never occurred that I could actu-ally one day live my dream because of it. I have truly been blessed with this career being available to me and I guess I could say “falling in my lap” Thanks to Big D.

Thank you to the folks who helped make this dream a reality. I couldn’t sit here and begin to say thank you individually to every person, but you know who you are and you know if you have contributed to making this paper a success. There is truly no way I would be liv-ing this dream if it wasn’t for each and everyone of you reading this and mak-ing it possible, so THANK YOU!

Next month will be our 3 Year Anniversary edition. We will have great coverage from the Jack, Hawkinsville Harvest Fest, The Big Pig Jig, The World Food Cham-pionships in Vegas and sev-eral more contests. I can’t wait for you to see what is in store.

So, Get to rubbin’ some butts!

There are several tech-niques and strategies that you can use to process your meat so that it will be rich in taste and fl avor which will help you win a cook-off. In addition to following the competition rules, you can use different ingredients and make the meat look aestheti-cally pleasing to the eye, which can cause you to place ahead of your competitors in

the contest.1st. Review the rules

of the barbecue cook-off. To qualify for winning the cook-off, you must follow and adhere to all the contest rules. Obtain a copy of the rules by consulting with the lead representative for the cook-off or by visiting the website for the cook off.

2nd. Learn about the backgrounds of the cook-off judges. This practice will help you determine the fl a-vors of and cooking meth-ods for preparation of your meat. For example, if you are participating in a cook-off in the Georgia Barbecue Association or Florida Bar-becue Association but some of the judges have MBN background where they pre-fer Memphis-style fl avors you can make changes to compensate. Introduce your-self to the Judges in advance before the cook-off, if pos-sible, to determine the back-ground and experience of

each judge.3rd. Participate in Inter-

net discussion groups about barbecue. Engaging in fo-rums and discussions about barbecue will give you new, additional tips and ideas for unique and fl avorful bar-becue. Perform an Internet search using keywords such as “barbecue forums” or “barbecue discussions” to locate online barbecue com-munities. I have found the internet to be a very valuable tool. Also, Establish BBQ friends on Facebook. Most of my success has come from many of my facebook friends all across the United States.

4th. Obtain all the neces-sary items required for the barbecue cook-off. Again, follow the competition rules.

5th. Use meat that is high in quality. High-quality meat is considered to be fresh and

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

Audrey Evans Editor & Publisher

[email protected]@yahoo.com

Audrey A. Evans Editor & Publisher

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

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

Mailed Standard Permit 2 Paid at Perry Ga. 31069

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

Daniel F. Evans Associate Editor

Where are you headed next?

Tips to Winning a Barbecue Contest

Danny Evans Pitmaster

Big D’s Firehouse SmokersAssociate Editor

What? When work in-terferes with BBQ. I have signed up for three cook-offs in the past month and haven’t been to a single one. Done a lot of testing and tuning, but no contest. Seems like some-thing at work wants to come up right at the last minute to keep me out of that window of being able to get to the cook-off and having time to prep meat and get things

going without the rush that makes you forget steps in preparation.

I was not going to let it happen to me this week. I was going to be ready. I started working the trailer making a few repairs from the cook before. Everything was going good. Did a test cook on pork loin early in the week. Then came the prob-lem. Me! My brain has just been on overload. Business, employees, banks, family, hunting club you name it, it was on me.

I got up on what I thought was Wednesday morning. Going to get all my work done so I could take off on Thursday, get loaded up and head down to Hawkinsville to get set up right after lunch so I would be ready. Prob-lem? It was Thursday morn-ing. That’s right, my brain was a day off. I don’t know how this happens. I guess my little battery that keeps the little clock in my brain

ticking was running down. Thank God it wasn’t a pace-maker battery! Ain’t that right Leonard? Well it’s 4:00 pm on Thursday and I am just about to go load up and head out to Hawkinsville to the Pigs and Produce. I’m sure there will be people over there acting like the ones I mentioned above, not Leonard!

• • •I sure hope the schedule

gets less crossed up than has been in the past month. I en-joy going to FBA and KCBS contest because I can enjoy it without all the politics and drama that comes with being on the Board of a scantion-ing Body. I know the people at these are going through the same stuff. I just don’t have to worry or care if it is done right. I can just cook BBQ and enjoy the fellow-ship.

Larry Johns and Thomas Henry always keep me en-

I hate it when this happens!!

See EVANS Page 22

See WINNING Page 22


Dana Hillis President

Fl BBQ Association

It is hard for me to believe we have had this absolutely horrible economy with fuel prices thru the roof, food prices higher then they have ever been, most people mak-ing less money then they have in years yet there are more contests in more places and it is amazing. The organizers running these contests have to work there tails off to try and get sponsorships because sponsorship money is hard to come by these days. I truly believe BBQ is booming be-cause of the people involved in every aspect. BBQ people are true Americans and love to cook, feed people, gener-ate money for charities and will help there friends like nobody else.

Several of our teams just came from the Sams club championship where they gave away a $50000 grand prize. The Kansas City Roy-al just had a record setting number of teams make that trip. The Jack Is in Lynch-burg and your bbq resume’ is not complete until you have had a chance to cook there. 100 teams from all over will make the trip to Las Vegas for the World Food Champi-onships. Several of our teams are making that trip to see who puts out the best food period!

The Smokin On the Su-wannee had a record setting number of teams and was a well run contest. The Whis-

key Bent Team is sanction-ing a contest and have re-cruited Dana Pasquis to run there show and I promise you this will be a spectacu-lar event. Don Overholser from the Fort Myers Bishop Verot contest is working hard to make their contest one of the highest paying best contests you can go to. Don Fisher has the Airport in Venice putting in the in-frastructure to hold one of the biggest and best contests in the country. Everyone of our FBA contests is a cant miss event. We keep saying we are going to back off on doing so many contests but we seriously cannot pick an event we would want to miss.

The great people we have met along the way make the travel and being away from home so much fun.. We were lucky to get to know Sam and Dianne Grogan and looked forward to seeing them at the northern Florida and South Georgia contests. Dianne was a true sweetheart and even battling thru her illness she was charming and full of life. We cooked next to them one time and Dianne won a Steak contest and when she realized she also won $1000 for fi rst prize we had a blast celebrating. Sam made the best boiled peanuts I ever had . He was a true gentle-man and we will truly miss them. My 16 year old son thought they were the nicest people he had met in BBQ.

My good buddy James from Team Huff and Puff BBQ had some health issues and I hear he will soon be venturing back out to remind us what a great cook he is. We miss you and your blue robe huffy puffy. Give me a call when you read this and give me an update. James did something in BBQ not many have done – He won Grand at his 1st contest ever.

My good friend Randy Morris and the Finely Ready BBQ team is one of my favor-

ite teams and I just don’t get to hang with them enough. Randy start cooking more. Head down to south Florida and you might be able to add to that trophy collection. My good friend Gnat Daddy Jim had some surgery and I hear he’s doing well. If you get near Steinahatchee stop in and check on him and see if he can play a tune or two on the old washboard fi ddle.

I miss going to Douglas/Waycross already. That con-test and all the great people from up that way are going to be truly missed. I loved all my ambassadors and I al-ways looked forward to see-ing Melissa, Kell ,Janet and the whole Phelps clan.

If you want to have some real fun on a bbq road trip, load up another team and ride together. We recently had a team road trip with us to Tennessee and its really cool fi nding out some of the cool things your friend can do. We all had to sleep in the parking lot of the Sams club the fi rst night there and Ja-net and I slept in the trailer while my father in law Papa Larry slept in the backseat. Matt with Hot Wachulas got all comfortable in the front seat. Sometime around 3:oo am I had to visit the rest room in our trailer. It was peaceful and quiet until sud-denly the whole trailer and truck jumped forward 20 feet like the truck had been shot out of a cannon. By the time I got my senses and made it out of the trailer I al-most wiped out with the step gone. Janet met me with a wild look in her eye and when I made it to the truck Matt was behind the wheel with a look of shock on his face. Somehow he had turned the key and the truck is a stick shift and it started in gear and lurched forward. Papa Larry was trying to get out of the backseat and Matt was still half asleep and did not have a clue what had happened. It was truly one

of the funniest things I have seen.

Enjoy every minute you

have in this life and remem-ber our bbq friends forever. Bless our troops and bring

our families home. I miss you Pop.

Last Saturday over in Gordon, Georgia at Josh Youmans 3rd Annual Fall Line BBQ Contest I had a few minutes to sit down and catch my breath. While I was sitting there I looked out over the cook site at all of the cookers and wondered “why are these guys here”? so my question is “Why Do We Love BBQ’ing”

From the cookers stand-point, why do they Love to Cook? Some folks are just “born-to-cook”, you know someone who just has “cookin” in their blood. Someone says lets get-to-gather and “joe” will cook for us, he loves it. “Joe” has been cookin’ as long as anyone can remember, and you know what, he is pretty dagone good at it too. “Joe” will cook at his kid’s fund-raisers to raise money for the ball team or the cheer-leading team. He will be down at the church cooking’ chicken all day long and en-joy every minute of it. You know he is cooking’ for the Rotary Club annual fund-raiser and he still has time to cook with The Georgia Bar-becue Association. What a

guy.There are cooks that are

also manufactures of smok-ers and they love to cook on their own smokers to show everyone that they can build a fi ne cooker and produce championship BBQ on their own grill. These guys work long hours and many years to build “The Perfect Cooker”. Most of us don’t have a clue how many hours they have put in to pre-fect their equipment. How many design changes have they gone through and do I move the grill up an inch, do I move the handle over here or leave it there. On any give contest there will al-most always be one of these guys cooking’ and deciding is this grill gonna produce me some championship en-try today? You know what these cookers are for real. They know the dynamics of smoke fl ow, the affects of air from this or that direction, is that too much smoke or to little smoke. These guys also know how to produce a product that will snag those judges with just “the-right-thing” today.

We have the cookers that just come out to cook and have fun. They don’t get in the points races as they don’t cook enough contests to worry about points. Now these guys can have “fun” at a contest. They can also produce some pretty good meat entries and every once in a while fi nish in the top three and they are happy as a “jaybird” because they got to “walk” and took home a little cash and bragging rights. But don’t miss the point about these cookers; they are serious about hav-

ing a good time at a contest. It’s sorta like guys night out of the house and they will talk your ears off and they might also offer you some “libation” to sit down and tell a tale with them or listen to one of theirs. Now these cookers aren’t quite as seri-ous as some of the others are but they are still friends among us.

Some times we have a fe-male crew that is out to show the guys that the women can cook some fi ne “Q” also. And you know what I have seen some female crews that have done just that. Most of these ladies have been a part of their husbands crew be-fore and know the in’s and out’s of the bbq scene. The thing about the ladies is they are out to win and they are dead serious about it too. They are not gonna stay up all night telling’ tales and having a few party hearty drinks. They are gonna watch their temps and put the “perfect” rub together and the “perfect” glaze so those ribs look as if they are absolutely the best looking’ ribs you’ve ever seen. My hat is off to these gals and I would like to see more of them out there cooking’ if for no other reason they al-ways look so clean and crisp when they come to turn their boxes in rather than who knows what some of these guys look like at turn in.

Next we have “the seri-ous” cookers. They came to cook and win! They have been cooking for a while and have become pretty good at it. They are in the race for The Team of the Year and top money winner for the

October 2012 The BBQ TimesThe BBQ Times Page 5Page 5

A Message from Your President

Harry Faircloth President

GA BBQ Association

Economy isn’t Stopping Competition Barbecue

GBA Rolling Along with Fall

See HARRY Page 9


Calendar of EventsAlabama Barbecue

Association

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

Georgia Barbeque AssociationOctober 26-27, 2012

Hawkinsville Harvest FestPigs & Producewww.hawkinsvilleharvestfest.com Downtown HawkinsvilleBob JohnsonP. O. Box 120 Hawkinsville, Georgia 31036(478) [email protected]

November 9-10, 2012Richland Pig Fest191 Broad StreetRichland, GASponsored by Richland Better Hometown • Charles Lee(H) 229-887-2253 (C) 229-944-1108richlandpigfest@bellsouth.netwww.cityofrichlandga.com

Florida Barbeque AssociationOctober 26-27, 2012

Pigz in Z’Hills BBQ & Blues Fest Zephyrhills, FLZephyrhills Chamber of Com-merce 38550 Fifth Avenue Zephyrhills, FL 33542Vonnie Mikkelsen (813)-782-1913

November 2-3, 2012 The Big Swamp Smoke Off Naples, FLCollier County Fair 751 39th Avenue NE Naples, FL 34120

Shannon Hubbell - (239)-455-1444

November 9-10, 2012 Space Coast Barbecue Festival Melbourne, FL1298 Cimarron Circle NE Palm Bay, FL 32905Bob Touchston - (321)-506-1695

November 9-10, 2012 Fifth Annual Foggy Bottom Bar-B-Que Bash - Elba, ALElba Chamber of Commerce - 329 Putnam Street Elba, AL 36323(334)-897-3125

November 30 - December 1, 2012Central Florida BBQ Festival

- Sebring, FLJim Fortner - P.O. Box 1981 - Se-bring, FL 33871(863)-382-2255

December 7-8, 2012Southern Pines Blues & BBQ - Perry, FLDawn Taylor - P.O. Box 892 - Perry, FL 32348(850)-584-5366

December 7-8, 2012The FBA Triple CrownChampionship - Perry, FLThis contest is the Invitational event.Dawn Taylor - P.O. Box 892 - Perry, FL 32348(850)-584-5366

January 4-5, 2013Ziggy Dick’s BBQ Cookoff & Festival - Naples, FLRotary Club of Naples Bay - 3256 Sturgeon Bay Court - Na-ples, FL 34120(239)-300-1221

January 11-12, 2013 Cowboys Pig Out Ft Pierce, FLJim McCoin - 402 SW 3rd Street -Okeechobee, FL 34974(863)-634-7220

January 11-13, 2013 The 2013 Bikes, Blues, & BBQ Festival - Casselberry, FLHosted by the Orange Blossom Blues Society to benefi t Kids in

Support of Soldiers, Inc.Carole L. Anthony: (216) 571-4552

February 1-2, 20139th Annual Citrus Center Boys & Girls Clubs“Smoke on the Water” BBQ - Winter Haven, FLFrank Csomos - 1615 High Point Court SW - Winter Haven, FL 33880(863)-287-3075 or (863)-294-5400

February 8-10, 2013The Old Florida Outdoor Festival - Apopka, FLThere will be a Backyard Chili Cookoff on Sunday, February 10thCity of Apopka, Florida - 175 East 5th Street - Apopka, FL 32703Chuck Carnesale: (407)-703-1756

February 15-17, 2013Southeast Regional Pigfest - Tal-lahassee, FLNote: This is a 3-day event. Turn-in and Judging, though, will be on Saturday.Diane Haggerty - 309 Offi ce Plaza Drive - Tallahassee, FL 32301(850)-222-2043

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

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

Memphis Barbecue Network

Oct 26 - Oct 27, 2012Arlington BBQ FallFestContact: Brian ThompsonPhone: 901-488-7822Email: [email protected] Rd Park11825 Douglass RdArlington, TN

WWW.BQTIMES.COM

Nov 2 - Nov 3, 2012BIG PIG JIGContact: Rhonda Lamb-HeathPhone: 229-268-8275 or 229-322-1596Email: [email protected] Jig BlvdVienna, GA State Championship

Nov 15 - Nov 17, 2012Tennessee FunfestContact: Amy PirtleAddress: 4205 Cedar Point Lake-land, TN 38002Phone: 901-484-9161Email: [email protected] Lane2300 Tiger LaneMemphis, TNState Championship

Nov 23 - Nov 25, 2012Tennessee FunfestContact: Amy PirtleAddress: 4205 Cedar Point Lake-land, TN 38002Phone: 901-484-9161Email: [email protected] Lane2300 Tiger LaneMemphis, TN State Championship

Nov 23 - Nov 25, 2012“Smokin’ in the Bay” Pig Roast CompetitionContact: John BarrosoPhone: 786-271-3800Email: [email protected] Virginia Key Beach Park4020 Virginia Key Beach DriveMiami, FL

Dec 30 - Dec 31, 20122nd Annual AutoZone Liberty Bowl BBQ BowlContact: Patrick ByrnePhone: 901-795-7700Email: [email protected]’s Contact: Suzanne RheaPhone: 731-609-1568Email: [email protected] Laneat Liberty Bowl StadiumMemphis, TN


Kansas City Barbeque Society

October 26-27, 2012Hillbilly Hog BBQ Throwdown (GBC Qualifi er) White County, GASTATE CHAMPIONSHIPContact: Heather SinyardPhone: 706-809-0139. [email protected]

October 26-27, 2012Jack Daniel’s World Champi-onship Invitational Barbecue Lynchburg, TNContact: Debbie Christian Phone: [email protected]

November 9-10, 2012Hawgin On Lanier (GBC Quali-fi er) Gainesville, GAContact: Ryan Thomp-son Phone: 770-561-8966. Fax: 770-534-1344. [email protected]

November 16-17, 2012The National BBQ Cup (GBC Qualifi er) Cumming, GASTATE CHAMPIONSHIPContact: Randall Bow-man Phone: 770-886-6290. [email protected]

November 16-17, 2012Plant City Pig Jam Plant City, FLSTATE CHAMPIONSHIPContact: Amy Nizamoff Phone: 813-754-3707. [email protected]

November 30-Dec 1, 2012Calhoun KOA’s Calhoun, GASTATE CHAMPIONSHIPContact: Aaron Walk-over Phone: 706-307-9129. [email protected]

November 30-Dec 1, 2012Christmas on the River Ala-bama State Championship BBQ Demopolis, ALSTATE CHAMPIONSHIPContact: David Ander-son Phone: 334-289-4985. [email protected]

Southern Barbecue Network

November 16 - 17Smoke on the Harbor BBQ Throwdown Charleston Harbor Resort & MarinaContact: Matt Galvin 843-469-3579

South Carolina Barbeque Association

October 26-27, 20122012 Trojan Cook-OffAnderson University Athletic Campus431 Williamston Rd/SC Highway 29.Anderson, SC 29621Contact: Bradley Orr 864-231-2102borr(at)andersonuniversity.eduMarshal: Morrey Thomas 843-601-0524morreythomas(at)msn.com

November 2-3, 2012Pig on the RidgeRidgeway, SCContact: Tom Connor 803-730-2293www.pigontheridge.orgMarshal: Greg & Diane GladneyGladx1(at)aol.com

November 16-17, 2012St. Nicholas Winterfest “Best Q in Conway”110 Laurel St.Conway, SC 29526Contact: John Wilkins843-333-9500 or Casey Biddle: 843-455-1032Email: BQC(at)stnicholaswinterfest.comWebsite: www.stnicholaswinterfest.comMarshals: Ken Hilliard and Dawn Verbarg

Feburary 22-23, 2013Bands, Brews & BBQPort Royal, SCAn event to benefi t FRIENDS of Caroline HospiceContact: Janie Lackman, 843-525-6257janie(at)friendsofcarolinehospice.comMarshals: Mke & Vicky Adams

April 19-20, 2013Hejaz Shriners Cook-Off200 Ranch Rd.Mauldin,SC 29662Contact: Matthew Tappcnctapp(at)att.net (preferred contact)(864)436-829625 Team LimitMarshal: Audrey Lorence

April , 2013Come See Me BBQ Cook OffCome See Me FestivalRock Hill, SCContact: Jim Armour800-681-7635 or 803-329-7625Fax 803-329-7761comeseeme(at)comporium.netMarshal: Danny Hyslop, 803-417-6966danny.hyslop(at)gmail.comwww.comeseeme.org

May 3-4, 2013Picking and Pigging at the ParkSaluda Shoals Park, Irmo, SCContact: Jim Wellman, 803-213-2009JWellman(at)icrc.netMarshals: Greg & Diane Glad-ney, 803-865-0731gladx1(at)aol.com

May , 201317th Annual Hell Hole BBQ Cook Off40th Annual Hell Hole Swamp FestivalJamestown, SC. 29453Contact: Linda Hartley 843-257-2233PO Box 145 Jamestown, SC 29453Marshal: Charlie Dickens,843-514-4890 eventmarshal1(at)aol.com

May , 2013Pig in the ParkWilliamston, SCContact: W. L. Cantrell @ 864-934-4040 orBrad West @ 864-704-6876www.williamstonpiginpark.com/Marshal: Bob Jennings Cell 864-993-0865bjennings46(at)embarqmail.com

May , 2013The Swamp Rabbit Festival and BBQ Cook-OffGateway Park115 Henderson DrTravelers Rest, SCContact: Susan Buser, Ex. Director, 864-834-2388info(at)trilliumartscentre.orgwww.trilliumartscentre.org Marshal: Jim Wellman, 803-730-5917gmckfan(at)aol.com

July 13, 2013SCBA Judging SeminarFrom 10am to 4:00 pmSt. Paul’s Lutheran Church1715 Bull StreetColumbia, SC 29201Contact: Lake Highlhigh1(at)sc.rr.com

Aug 3, 2013SCBA Annual Meeting and WorkshopsFrom 10am to 4:00 pmSt. Paul’s Lutheran Church1715 Bull StreetColumbia, SC 29201Contact: Lake Highlhigh1(at)sc.rr.com

September , 2013Butts & Blue Grass BBQ Fes-tival256 Community Park Dr.Clover, SC 29710Contact: Lisa Thornburg, [email protected]: Lake Highlhigh1(at)sc.rr.com

September , 2013City of Mauldin’s BBQ and Family Festival 2012211 Fowler RoadMauldin, SC 29662Contact: Gabe Hunter 864-423-7476gabehunter(at)aim.comMarshals: Bronnie Smithhttp://www.cityofmauldin.org/client_resources/upcoming%20events/bbq%20cooker%20entry%20form%202012.pdf

WWW.BQTIMES.COM

Calendar of Events


Mulberry Fine Swine At The Pit • Mulberry, Florida October 12-13, 2012 • Florida BBQ Association

CHICKEN:1. United Pork Smokers 197.583322. Big Papa’s Country Kitchen 194.783333. Butts & Bones 193.799994. Whiskey Bent BBQ 192.133325. Getta Grip BBQ 190.816676. Newman’s BBQ 189.433337. Big Tymers BBQ 189.350008. Blitzkrieg BBQ 189.116669. Swamp Water Boys 188.2166610. Great Lakes BBQ Feed Company 188.18334

RIBS: 1. Newman’s BBQ 193.833322. Boca BBQ 191.966673. Unknown BBQ 190.783334. Tiki Time BBQ Team 190.266665. Blitzkrieg BBQ 189.066676. Swamp Water Boys 188.633357. Swinos 188.216678. Great Lakes BBQ Feed Company 187.966669. Sweet Smoke Q 187.9000010. Big Tymers BBQ 186.30000

PORK:1. All Racked Up 193.849992. Unknown BBQ 192.450003. Fatt Ashes BBQ 190.533334. Sweet Smoke Q 189.150005. Palm Beach Porkers 188.599996. Swinos 188.433337. United Pork Smokers 187.933348. Boca BBQ 187.933329. Big Tymers BBQ 187.6833210. Great Lakes BBQ Feed Company 187.45000

BRISKET:1. Lazy Hazy Crazy Boyz 192.183332. All Racked Up 191.000003. Big Papa’s Country Kitchen 190.583324. Whiskey Bent BBQ 190.266675. Fatt Ashes BBQ 189.849996. United Pork Smokers 189.750007. Git-R-Smoked 188.416678. Blitzkrieg BBQ 188.166679. Hot Wachula’s 185.3666810. Butts & Bones 184.68332

Lazy Hazy Crazy Boys - First Place Brisket

Grand Champion & First Place ChickenUnited Pork Smokers

Kids Q 10-14 yrs old Grand Champion Parrish Westmoreland

First Place Ribs - Newmanʼs BBQ

Kids Q 5-9 yrs old Grand Champion Aleranlis Kubalah

Reserve ChampionAll Racked Up

Big Papaʼs Country KitchenFirst Place Pork


ing my recovery, I explored my passion for barbecue much more in depth.” Ran-dall bought his first “real smokers” in 2004, and in 2005 after not finding what he wanted in a smoker, be-gan building his own.

Randall’s desire to build his own smoker quickly became an “obsession” to build the best cooker ever and, in 2005, Randall said, “I was approached to invest in a national caliber Moto-cross track and jumped in with both feet...itching to get back into the business, I also took on the food side of the operation and opened Deep South BBQ.” Randall began polishing his culinary skills and making changes to the cookers he had built for his own use, changing the cook-ers sometimes from week to week until he felt they had them right.

“I knew a little about BBQ competition and was asked to compete in the 2007 Clo-vis, California Red Hot & Real BBQ Competition. We heard our name called in our first competition and that sparked my competitive nature.” From that first com-petition, where he is at today was born. It was at that point, Randall said, “We decided to move home to Georgia in 2008 and begin building our food concession and cater-

ing business (even prior to making the move.)”

Deep South BBQ quickly became one of the foremost event concession companies in Georgia and catered for some of the most prestigious venues and clientele in the state. Randall’s competi-tion life continued to grow throughout the southeast and he began building more and more cookers for themselves, family, and friends. Then, they began building smok-ers for friends of friends and the word spread quickly that Randall’s team was doing things other smoker build-ers were not (caring for and about their customers). “I want my customers to call to thank me, not a week af-ter their cooker gets to them, but 10 years after.” Deep South Smokers takes pride in building a cooker that will last a lifetime.

It is their goal to build you the last cooker you will ever need. As Randall goes on to say, “We have been fortu-nate enough to meet a lot of great folks in the BBQ world and make a lot of lifelong friends. BBQ is our life and our business. When we are not working building smok-ers we are with our BBQ family and friends out there on the circuit competing. We live by the motto, ‘If you dream it, we can build it.’”

We, at Pit Bulls “Up In Smoke” are here to say that Deep South Smokers and Randall Bowman live up to that motto. They have cre-ated a one-of-a-kind smoker, leaving nothing to chance. Every thought, every angle, every piece of steel, insula-tion, nuts, and bolts, have been carefully planned out and brought together with unwavering consistency, reliability, beauty and most importantly the ability to provide a flawless cook.

If you are considering investing in a smoker you can depend on, believe in, and have complete confi-dence in, then contact Ran-dall Bowman of Deep South Smokers. His dedication to excellence gleams in ev-ery smoker he creates and we are confident you won’t be disappointed. We at Pit Bulls “Up In Smoke” firmly believe that a Deep South Smoker will very well be the last smoker you ever buy. Our dual chamber smoker is amazing and we don’t know how we ever competed with-out it. Thank you, Randall, for a job well done and your dedication to the sport of bar-becue. Contact Randall by phone at 770-886-6290, by e-mail at [email protected], or visit their website at www.deepsth.com.

DEEP SOUTH Continued from page 3

race for the Team of the Year and top money winner for the year. These fellows have the latest and great-est equipment; if there is a new gadget out there that will give them an edge they are gonna try it. They look far and wide for the perfect meat to start with and then a rub that will produce the perfect taste with the best after-bite you can imagine. These guys have an injec-tion that they spent untold dollars on producing so that their meat will always be moist with just a hint of the injection in the meat. Glaze you say, you can’t believe what all has gone into the glaze these fellows use. Their glaze has prob-ably cost them thousands of dollars to produce, but boy is it a winner and you

are not gonna get a hint of its ingredients either. Yes siree these guys are good cooks and they can be great friends also BUT you gotta understand this is business to them.

Well here goes my last type of bbq’er. They are a little bite of all the above. They came to have fun. They came to win. They came to prove they are as good as anybody else and they are too. These pitmas-ters are tried and true, they might not have the fanciest rig there but let me tell you they can come home with a top-three finish in any category at any time and they can come home with a Grand Championship on any given cook day. These fellows are willing to share any cooking tip they have.

They might even loan you some of their rub, injection or finishing sauce at any given time. Forgot to bring something you need, just ask they will share anytime with anybody. These teams are what it is all about. If they win they are happy, if you win they are happy for you.

I don’t know that I have covered every type of bbq’er there is but I bet you they all fall some where between here and there. The point is the bbq fam-ily is made up of a lot of different types of cookers and just like these GREAT United States of America we can all be part of a great group of people, barbecu-er’s! And they ALL love to cook.

HARRY Continued from page 5

OVERALL: 1. Smokinwilly Squealers 757.650002. Swamp Boys 756.749983. U Rub Me Raw 755.799984. Big Papa’s Country Kitchen 755.749985. Q Fused 755.149996. Yes Dear BBQ 754.416667. Git-R-Smoked 752.349978. Budmeisters 751.816669. Wooley Bully BBQ Mafia 749.3166510. Forrest’s Fine Foods 748.1499911. Suwanne River Smokers 746.9833212. Heavenly Hawgs 745.4999913. B & T BBQ 745.1666514. Munchees Smokehouse 744.5166515. Chatham Artillery BBQ 742.4666716. Prime Time Smokers 740.7166317. Hoggin the sauce BBQ 738.9499718. Cook’s Portable Smokehouse 737.9833419. Nesmith Smoke Risin 733.3166520. Barbecue crew 729.23331

CHICKEN1. Swamp Boys 191.216662. Budmeisters 190.999993. Git-R-Smoked 190.966664. Munchees Smokehouse 190.783335. Chatham Artillery BBQ 190.766666. Heavenly Hawgs 190.549997. Big Papa’s Country Kitchen 190.049998. U Rub Me Raw 188.649999. Q Fused 188.6333310. B & T BBQ 186.95000

RIBS1. U Rub Me Raw 194.583322. Smokinwilly Squealers 190.983333. Q Fused 190.216674. Munchees Smokehouse 189.549995. Hoggin the sauce BBQ 189.316666. Big Papa’s Country Kitchen 188.150007. Git-R-Smoked 187.383328. Yes Dear BBQ 187.250009. B & T BBQ 185.5833210. Heavenly Hawgs 184.76666

PORK1. Big Papa’s Country Kitchen 195.066662. Budmeisters 195.049993. Yes Dear BBQ 194.250004. Cook’s Portable Smokehouse 193.650005. Suwanne River Smokers 191.700006. Wooley Bully BBQ Mafia 191.033327. Swamp Boys 190.816668. Chatham Artillery BBQ 190.300019. Forrest’s Fine Foods 189.7999910. Nesmith Smoke Risin 189.59999

BRISKET1. Wooley Bully BBQ Mafia 194.783322. Yes Dear BBQ 193.066663. Swamp Boys 192.933334. Smokinwilly Squealers 191.483345. Q Fused 191.216666. Git-R-Smoked 191.016667. Forrest’s Fine Foods 189.133338. Hoggin the sauce BBQ 188.083339. Suwanne River Smokers 187.0000010. Heavenly Hawgs 186.96666

2012 Georgia/Florida Tailgate BBQ Cookoff

Reserve Champion - Swamp Boys

Florida BBQ Association • October 19-20, 2012 • Jesup, Georgia


Interview Smokin’ StacksTurning Up the FlamesA Conversation with Larry Bowling and Jeff Smith

of Smokin’ Stacks Cook Team

Recently, I had a chance to sit down and talk with LarryBowling and Jeff Smith of Smokin’ Stacks BBQ team fromAiken, S.C., as these two up and coming cookers get readyto represent South Carolina in the upcoming World FoodChampionship in Las Vegas.They haven’t been on thecooking circuit all that longand at the time of writing thisarticle they are already thenumber two team in SouthCarolina in the year-long racethat is held each year for theS.C. Championship.I wondered just how it was thatthey got started and how they came so far so fast.“Back in 2008 we entered our first event,” Larry told me.“It was a non-sanctioned fund raiser for the United Way inAiken, SC and we walked away with Grand Champion. Ofcourse, we were as delighted as we were surprised. We werehooked from then on.”“Then in 2010 we entered a KCBS sanctioned event, theBackyard Series, in Greenwood, and we finished second inpork.”We didn’t enter a South Carolina Barbeque Associationsanctioned event until Hardeeville in 2012 but there wetook a first place win.As a father-son team, I wondered just how that has workedout so I asked Larry if he thought cooking together hadbrought him and his son closer together. Well, yes it had infact he said, “Most definitely, and it’s not just us, it hasbrought our whole family closer. It is something we all areinterested in doing.”“In fact we are getting back to our roots for the Las Vegastrip,” he continued, “We plan to sleep under tents and thestars when we get out there. Momma is flying but we arefortunate enough to have Satcher Ford in Aiken, S.C., pro-viding us with a truck to take out to Vegas. It’s going to bequite a trip”Smokin’ Stacks has also started doing catering and as Larryput it, “We started catering to help finance our barbequehabit.” So far in 2012 Smokin’ Stacks has taken first place in sixSCBA events and Larry was free with some advice for newcookers. “The biggest thing we did,” he said, “was attend-ing the Carolina Outdoor Cooking BBQ Class. It taught usthe details and tricks we need to elevate our products andscores. It showed us the importance of having a plan andbeing consistent. My advice for beginners is to educateyourself, be consistent and do not get discouraged.”Larry has competed in various sanctioned events and he hashis favorite things he likes including the camaraderie andfellowship with the other cook teams he finds in the SCBA.“Everyone helps everyone else in time of need even if weare competitive,” he said. “It’s serious but fun. We call theSCBA our second family…our barbeque family.”He now has some concrete barbeque contest goals now.“Our ultimate goal is to go to the Jack and the AmericanRoyal,” he told me, “We are using the SCBA as a chance togain the experience we need to compete on a national scale.We also hope to finish in the top 25 in Vegas.”So, it’s off to Las Vegas where Jeff and Larry will be rollingthe dice and trying to play their cards right! I told them,when they win be sure to tell the people that they are fromSouth Carolina the home of the nation’s finest barbeque andthe SCBA! Good Luck!!

Garland is the Pit Master for the Big GQ BBQ team and aninstructor with Carolina Outdoor Cooking, both located in Columbia. www.carolinaoutdoorcooking.com.

Smoke on the Waterin Columbia, S.C.

UpcomingEventsOct. 26-27Trojan Cook-offAnderson, S.C.

Nov. 2-3Pig on the RidgeRidgeway, S.C.

Nov. 16-17St. NicholasWinterfestConway, S.C.

Facebook: South CarolinaBarbeque Association

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

S.C. Tobacco Festival BBQ in Lake City, S.C.

2nd PlaceFatboy’s BBQ

3rd PlaceSwig-N-Pig

1st PlaceNard’s Backyard BBQ

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

Garland Hudgins

BBQ & Family Festival in Mauldin, S.C.

From left are Reserve GrandChampion Can’tQuit Smokin,’3rd place winnerHotlanta, GrandChampion Up in Smoke,and 2nd placewinner Waylon Wickedly Good Que

From left are 3rd placewinners Smokin Stacks, 1stplace winners BackwoodBar-B-Que, and 2nd placewinners Big GQ

Winners from the Edgefield Heritage Festival in Edgefield, S.C.JT’s BBQ, 1st place; Jackleg BBQ, 2nd place; and BK BBQ, 3rd place


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Deep Roots Festival • Milledgeville, Georgia • October 20, 2012

Photos by Audrey Evans


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Bubba Grills smokes Gordon with perfect ribsBY JIM SEWELL

Gordon, GA — Lonnie Smith, pitmaster of Bubba Grills, proved to be master of the perfect rib at the Fall Line Festival BBQ Contest. Not only did his team score a perfect 600 points in the Ribs preliminary round; he also claimed a perfect score in the Ribs Finals. Perfec-tion times 2 equals a Grand Championship for Bubba Grills.

Sauced Hogs Smoke Shack placed first in Loin, 4th in Ribs and 8th in Pork in the preliminary rounds to win the Reserve Grand Championship.

In Pork Loin, Anarque, Holy Smokers and Sauced Hogs Smoke Shack were the three finalists. Anarque won the finals round and claim first place in the category.

See GORDON page 22

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September 28-29, 2012 • Grant Bar-B-Que Fest • Grant, Florida1. Swamp Boys2. Smokin’ Blue Q3. Bub-Ba-Q4. Cedar Creek BBQ5. Unknown BBQ6. Kick the Tire, Light the Fire7. Uncle Kenny’s BBQ8. Whiskey River Smokers9. Git-R-Smoked10. Sweet Smoke Q

11. Getta Grip BBQ12. Confederate Smoke13. Blitzkrieg BBQ14. Second Star BBQ15. Big Papa’s Country Kitchen16. Southern Style17. Swinos18. J&J BBQ19. Two Crackers Cooking20. Tarheel Cookers

OVERALL:

CHICKEN: 1 Swamp Boys2 Getta Grip BBQ3 Kick the Tire, Light the Fire4 Uncle Kenny’s BBQ5 Cedar Creek BBQ6 Bub-Ba-Q7 Smokin’ Blue Q8 Blitzkrieg BBQ9 Big Papa’s Country Kitchen10 Swinos

RIBS: 1 Unknown BBQ2 Big Papa’s Country Kitchen3 Kick the Tire, Light the Fire4 Divine Swine BBQ Team5 Bub-Ba-Q6 Smokin’ Blue Q7 Second Star BBQ8 Good Buddies9 Getta Grip BBQ10 Swamp Boys

PORK: 1 Git-R-Smoked2 Two Crackers Cooking3 Unknown BBQ4 Bub-Ba-Q5 Swamp Boys6 J&J BBQ7 Confederate Smoke8 Sweet Smoke Q9 Good Buddies10 Second Star BBQ

BRISKET: 1 Cedar Creek BBQ2 Smokin’ Blue Q3 Sweet Smoke Q4 Good Buddies5 Southern Flatwoods BBQ6 Blitzkrieg BBQ7 Whiskey River Smokers8 Southern Style9 Uncle Kenny’s BBQ10 Swinos

Swamp BoysGrand Champion

Git R SmokedFirst Place Pork

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Cedar Creek BBQFirst Place Brisket


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SHOULDER1st Place – Hoggystyle

2nd Place – Boars Night Out3rd Place – Serial Grillers

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RIBS1st Place – Brown Chicken Brown Cow

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4th Place – Big Bubba’s Bar-b-q-n Crew

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Swine and Dandy Charity CookoffDuluth, Georgia •October 12-13, 2012

Grand Champion: Foggy Bottom BBQReserve Champion: Uncle Chet’s BBQ

OVERALL:1. Foggy Bottom BBQ 678.28522. Uncle Chet’s BBQ 675.42863. Lang BBQ Smokers 675.42824. BareKnuckles BBQ 673.71425. Que the Musick 672.57106. Pit Bulls Up In Smoke 669.71367. Smokin Suwanee Sweetmeat 667.42868. Curly Tails 666.28549. City Gone Country 665.714010. Smokin Hoss 665.714011. Midnight Burn 665.142212. Tenacious Q 665.142013. County Line Que 664.571414. Stoked & Smoked BBQ 661.142215. Bayou Barq 653.714416. The Pig Lebowski 653.714017. Hot For Teacher 653.713618. Sue E. Pigg 650.856419. Cabin Creek BBQ Co. 645.713420. Socks’ Love Rub 643.4278

CHICKEN:1. BareKnuckles BBQ 177.71442. Que the Musick 175.42863. The Pig Lebowski 173.14304. Smokin Suwanee Sweetmeat 173.14305. Bayou Barq 171.42886. Lang BBQ Smokers 171.42867. Smokin Hoss 171.42848. Cabin Creek BBQ Co. 170.85709. Uncle Chet’s BBQ 169.714210. City Gone Country 169.1428

RIBS:1. Sue E. Pigg 176.00002. Curly Tails 175.42883. Lang BBQ Smokers 173.14284. BareKnuckles BBQ 171.42865. Smokin Suwanee Sweetmeat 170.85726. Bayou Barq 170.85727. Pit Bulls Up In Smoke 170.28568. Midnight Burn 169.71429. Meat Militia 169.714210. Tenacious Q 169.7142

PORK:1. Uncle Chet’s BBQ 173.14302. Que the Musick 173.14283. Pit Bulls Up In Smoke 171.42864. Tenacious Q 171.42845. Foggy Bottom BBQ 170.85706. Socks’ Love Rub 169.71427. Hot For Teacher 167.42848. Midnight Burn 167.42849. Snouts Honor BBQ Team 166.857010. Meat Militia - 164.5714

BRISKET:1. County Line Que 173.71422. City Gone Country 170.85703. Pit Bulls Up In Smoke 170.85684. Smokin Hoss 170.28585. Foggy Bottom BBQ 169.71446. Uncle Chet’s BBQ 168.57147. Sue E. Pigg 167.42848. Lang BBQ Smokers 166.28569. BareKnuckles BBQ 166.285610. Que the Musick 165.7140

Eastern Carolina BBQ Throw Down Rocky Mount, North Carolina • October 12-13, 2012

Grand ChampionSauced! BBQ

OVERALL:1. Sauced! BBQ 670.85762. Wolf’sRevenge BBQ 670.28563. The Smokehouse Mafia 670.28504. The Smoke House Bandits! 658.28525. Redneck Scientific 656.00006. Tarheel Smokers 651.99967. Screamin Nite Hog BBQ 651.42828. Big On The Pig 650.85729. EBs Bar-B-Que 650.857010. Smoke This 650.856811. Smokin’ Skullies 650.856212. Armed & Hammered BBQ - 646.285413. Fired Up Smokers 645.143214. Evel Que-Nievel 642.285015. Beer Meets Grill 641.713616. Flaming Pig 639.999417. Fat Heads BBQ -639.999418. Slap Shot BBQ 638.285619. Carolina Q 636.571820. Up in $moke BBQ 635.4284

CHICKEN:1. The Smokehouse Mafia 170.85682. Big On The Pig 169.14283. Flaming Pig 168.57124. Carolina Q 167.42865. Sauced! BBQ 165.71446. Fired Up Smokers 165.71447. Evel Que-Nievel 165.14288. Redneck Scientific 165.14289. Fat Heads BBQ 165.142610. Wolf’sRevenge BBQ 164.5714

RIBS:1. The Smoke House Bandits! 176.57162. Redneck Scientific 176.00003. Wolf’sRevenge BBQ - 169.71444. The Smokehouse Mafia 169.71425. Evel Que-Nievel 168.00006. Slap Shot BBQ - 166.85707. Beer Meets Grill 166.85708. Carolina Q 164.00009. Sauced! BBQ 164.000010. Smoke This 162.2856

PORK:1. Sauced! BBQ - 172.57162. Tarheel Smokers 172.57123. Wolf’sRevenge BBQ 169.71424. EBs Bar-B-Que 168.57145. Armed & Hammered BBQ 168.00006. The Pork City Grillers 167.42847. Big On The Pig 167.42848. Fat Heads BBQ 167.42849. The Smokehouse Mafia 167.428410. Fired Up Smokers 166.8572

BRISKET:1. OOPS 171.99982. Tarheel Smokers 169.71443. Sauced! BBQ 168.57164. EBs Bar-B-Que 168.57145. Armed & Hammered BBQ 166.85706. Wolf’sRevenge BBQ - 166.28567. Smoke This 165.14288. Screamin Nite Hog BBQ - 165.14289. Smokin’ Skullies 162.285610. The Smokehouse Mafia 162.2856


Sam’s Club National BBQ Tour National Championship • Bentonville, AR •October 12-13, 2012Grand Champion: Lucky’s Q

Reserve Champion:Grills Gone Wild Iowa

OVERALL:1. Lucky’s Q 704.57162. Grills Gone Wild Iowa 701.71403. QUAU 701.14304. Iowa’s Smokey D’s BBQ 698.28565. Big T’z Q Cru 697.14246. Trailhound Smokers BBQ - 696.00047. Pig Skin BBQ 695.99988. TRUEBUD BBQ 695.42889. Boondoggle BBQ 695.428610. The Smoke Hunters 694.857411. There’s No Place Like Sm 694.857212. The Smoking Hills 693.714413. two old men and a grill 693.142414. Bub-Ba-Q 692.571415. Que’n, Stew’n & Brew’n 690.857416. Meat@Slim’s 689.143017. Fire Dancer BBQ 689.142818. Swiggin’ Pig 685.714219. Wooley Bully BBQ Mafia 685.713820. Buffalo’s BBQ 685.143221. BREW ‘N’ BAR-B-QUE 683.428422. Spruce Ridge Smokers 682.857023. Pork Barrel BBQ 682.286024. Finn’s Finest BBQ 682.285825. Stubborn Bull BBQ 682.285626. Who’s Smokin’ Now 682.285427. R&R bbq 682.2854

28. Brew-B-Q 682.285429. Sizzlin Bones BBQ 681.142830. ZBQ 681.142631. Swamp Boys 679.428632. County Line Smokers 679.428633. Smitty’s Real Pit BBQ 679.428634. L J Smokin’ 678.857035. Smokin’ Triggers 678.856836. CAVEMANCUISINE 677.714037. Smokin’ Butt Crew 677.142838. warren co pork choppers 677.142239. Pickin’ Porkers 675.999640. SIN CITY SMOKERS 675.4284

CHICKEN:1. TRUEBUD BBQ 180.00002. The Smoking Hills 178.85723. Que’n, Stew’n & Brew’n 177.71444. Boondoggle BBQ 177.71445. two old men and a grill 177.71426. Lucky’s Q 176.57167. County Line Smokers 176.57168. There’s No Place Like Sm 176.57149. Lo-N-Slo’ BBQ 176.571410. The BBQ Guru 176.000011. QUAU 176.000012. Bub-Ba-Q 176.000013. Smokin’ Butt Crew 175.428614. Trailhound Smokers BBQ 175.428615. ITS 5 O’CLOCK SOMEWHERE 175.428616. Brew-B-Q 175.428617. Swamp Boys 174.857218. Big T’z Q Cru 174.285619. The Smoke Hunters 173.7144

20. Grills Gone Wild Iowa 173.7142

RIBS:1. Big T’z Q Cru 180.00002. Grills Gone Wild Iowa 180.00003. The Smoke Hunters 176.57164. Wooley Bully BBQ Mafia 176.57145. Finn’s Finest BBQ 176.00026. ITS 5 O’CLOCK SOMEWHERE 175.42887. Boondoggle BBQ 175.42888. BREW ‘N’ BAR-B-QUE 175.42889. R&R bbq 174.857410. Who’s Smokin’ Now 174.857211. TRUEBUD BBQ 173.714412. QUAU 173.714413. Pig Skin BBQ 173.714214. Good Buddies BBQ 173.143015. Piggy D’s BBQ 173.143016. Iowa’s Smokey D’s BBQ 173.143017. Lucky’s Q 173.142818. Stubborn Bull BBQ 172.571819. Meat@Slim’s 172.571820. 2 Lil’ Macs BBQ 172.5714

PORK:1. Sizzlin Bones BBQ 179.42862. Fire Dancer BBQ 178.85723. Buffalo’s BBQ 178.28584. Pig Skin BBQ 177.14285. Grills Gone Wild Iowa 177.14286. Swiggin’ Pig 176.00007. Lucky’s Q 176.00008. Finn’s Finest BBQ 175.42869. Iowa’s Smokey D’s BBQ 175.4284

10. Smokin’ Triggers 174.285811. Bub-Ba-Q 174.285612. two old men and a grill 174.285613. Spruce Ridge Smokers 174.285614. QUAU 174.285615. CAVEMANCUISINE 173.714216. Route 66 Catering Crew 173.714217. Pickin’ Porkers 173.143018. The Smoke Hunters 173.142819. Trailhound Smokers BBQ 172.571420. TRUEBUD BBQ 172.0002

BRISKET:1. There’s No Place Like Sm 179.42862. Lucky’s Q 178.85723. Iowa’s Smokey D’s BBQ 178.85724. warren co pork choppers 177.71425. QUAU 177.14306. Trailhound Smokers BBQ 176.00027. Que’n, Stew’n & Brew’n 176.00028. ZBQ 176.00009. Smokin’ Butt Crew 175.428410. The Smoking Hills 174.285811. Meat@Slim’s 174.285612. Smitty’s Real Pit BBQ 173.714213. Bub-Ba-Q 173.143014. BREW ‘N’ BAR-B-QUE 173.143015. Swamp Boys 173.143016. Smokin’ Triggers 173.143017. two old men and a grill 173.142818. Big T’z Q Cru 173.142819. Pig Skin BBQ 173.142820. County Line Smokers 173.1426

The Real Squeal: Lyons Barbeque & Music Festival Lyons, Georgia • October 12-13, 2012

Grand Champion Killer B’s BBQ

Reserve Champion Old Plantation BBQ

OVERALL:1. Killer B’s BBQ 687.42842. Old Plantation BBQ 673.71443. The Grillerteers 672.00004. Holy Smokes 665.71385. AnarQue 665.14266. U Rub Me Raw 663.42827. Chatham Artillery BBQ 663.42808. Doghouse BBQ 658.85689. JohnnyMitchell’sSmokehou 657.142810. Party Fowl BBQ 654.285811. Waylon’s Wickedly Good Q 654.285012. Munchee’s Smokehouse 649.142413. Smokin Swine BBQ Crew 644.570814. Hoggin’ the Sauce BBQ 642.285215. BS-N-Jess 641.713616. Kinchafoonee Cookers 639.999617. E.T.’s BBQ 638.857418. Smokin’ Rascals 638.285819. Naw-Da-Bone 630.856820. Tuesday Night Associatio 626.8570

CHICKEN:1. U Rub Me Raw 174.28562. Waylon’s Wickedly Good Q 174.28563. The Grillerteers 171.42864. Chatham Artillery BBQ 170.28545. Holy Smokes 169.71406. Killer B’s BBQ 169.14287. Kinchafoonee Cookers 168.57148. Munchee’s Smokehouse 168.5714

9. Big J and the Butts 167.428810. Old Plantation BBQ 166.8572

RIBS:1. Old Plantation BBQ 169.14302. JohnnyMitchell’sSmokehou 168.57143. Holy Smokes 168.00004. AnarQue 167.42865. Hoggin’ the Sauce BBQ 166.85706. The Grillerteers 166.28587. Killer B’s BBQ 166.28568. Party Fowl BBQ 164.00029. Smokin Swine BBQ Crew 162.857210. Munchee’s Smokehouse 162.8570

PORK:1. The Grillerteers 173.14282. BS-N-Jess 172.57143. Killer B’s BBQ 172.00004. JohnnyMitchell’sSmokehou 169.14305. Party Fowl BBQ 168.57146. Old Plantation BBQ 166.85707. Doghouse BBQ 166.85708. E.T.’s BBQ 165.71449. Munchee’s Smokehouse 165.142810. Chatham Artillery BBQ 165.1428

BRISKET:1. Killer B’s BBQ 180.00002. AnarQue 174.28583. Old Plantation BBQ 170.85724. U Rub Me Raw 170.85705. Naw-Da-Bone 167.42866. Holy Smokes 167.42847. Doghouse BBQ 165.14288. Chatham Artillery BBQ 165.14289. Waylon’s Wickedly Good Q 162.856810. The Grillerteers 161.1428

Liberty Tree BBQ Festival Dalton, Georgia • October 20-21, 2012

Grand Champion Que’n Stew’in & Brewin

Reserve ChampionOld Plantation BBQ

OVERALL:1. Que’n Stew’n & Brew’n 688.57122. Old Plantation BBQ 687.99983. Blue Sky BBQ 681.71444. Moyers Comp. BBQ Team 681.14265. Lang BBQ Smokers 677.14286. TNT 677.14227. Git-R-Smoked 669.71388. Diggin Que 669.14269. Why You Grillin’ Me Dawg 663.999610. Jacks Old South 662.856411. South Pork 661.713612. Hoggy Bottom Boys 659.999213. E.M.Azing BBQ 657.142414. 2 Men and a Pig 656.570615. Bub-Ba-Q 654.856616. Que on the Hooch 654.285617. BBQ Island 652.570818. Major Q 650.285619. Pit Bulls up in Smoke 650.285220. Tenacious Q 647.9996

CHICKEN:1. Lang BBQ Smokers 174.28562. TNT 172.57143. Diggin Que 171.99984. Choo Choo Train BBQ 170.85725. 2 Men and a Pig 170.85706. Git-R-Smoked 170.85687. Blue Sky BBQ 170.28588. Bub-Ba-Q 169.7140

9. Moyers Comp. BBQ Team 168.571410. South Pork 168.5712

RIBS:1. Lang BBQ Smokers 175.42862. Old Plantation BBQ 174.28583. Why You Grillin’ Me Dawg 174.28564. Que’n Stew’n & Brew’n 170.28585. Moyers Comp. BBQ Team 169.71426. TNT 169.71407. Tenacious Q 169.14288. Git-R-Smoked 166.85709. Hoggy Bottom Boys 166.285610. Diggin Que 165.1428

PORK:1. Jacks Old South 175.42862. Major Q 173.71423. South Pork 173.14284. Tenacious Q 172.00005. Que’n Stew’n & Brew’n 171.99986. Diggin Que 170.28587. Blue Sky BBQ 170.28568. Hoggy Bottom Boys 169.71409. Old Plantation BBQ 168.571410. Git-R-Smoked 166.8572

BRISKET:1. Que’n Stew’n & Brew’n 178.85722. Moyers Comp. BBQ Team 178.85723. Old Plantation BBQ 177.71424. Blue Sky BBQ 176.57165. TNT 176.00006. Que on the Hooch 175.42887. Hoggy Bottom Boys 170.85708. E.M.Azing BBQ 170.28589. Bub-Ba-Q 167.428410. BBQ Island 167.4284


Tennille BBQ Blast• Tennille, Georgia • October 20, 2012

Reserve Grand Champions Backyard Porkers

By Jim SewellTennille BBQ Blast Tennille, GA – It was a clean sweep for Sauced Hogs Smoke Shack at the Tennille BBQ Blast as they captured fi rst place in all three GBA categories — Loin, Pork & Ribs. The fi rst place fi nish in all three catego-ries insured the team would also take home the Grand Championship trophy. Under GBA rules, the same team cannot win both Grand & Reserve Grand awards, so the Reserve Grand award is pass down to the team with the next highest cumulative score in the prelimnary rounds. Backyard Porkers fi nished 3rd in Loin, 4th in Pork and 9th in Ribs to claim the Reserve GrandChampionship.

RIBS1 595.1 Sauced Hogs Smoke Shack2 587.1 ETs BBQ3 567.3 Anar-Que4 582.9 Ivey Rack & Q5 580.5 Jethro’s Cooking Crew6 579.6 Engine 2 BBQ7 579 Holy Smokes8 573.4 Old Henry BBQ9 573.3 Back Yard Porkers10 572.7 Crossroads Grilling

PULLED PORK1 599.4 Sauced Hogs Smoke Shack2 590.5 Holy Smokes3 585.6 Front Porch Gang4 587.5 Back Yard Porkers5 583.7 Snoot & Toot BBQ6 580.9 Jethro’s Cooking Crew7 580.6 Ivey Rack & Q8 579.7 Smokin Grill BBQ9 578.6 Crossroads Grilling10 574.1 Old Henry BBQ

PORK LOIN1 596.1 Sauced Hogs Smoke Shack2 595.4 Smokin Grill BBQ3 567.9 Back Yard Porkers4 593.4 Anar-Que5 584.9 Holy Smokes6 581.3 Front Porch Gang7 576.3 Crossroads Grilling8 575.7 Snoot & Toot BBQ9 572.7 Engine 2 BBQ10 569.1 Ivey Rack & Q

RESERVE SCORES:1 Sauced Hogs Smoke Shack2 Back Yard Porkers3 Holy Smokes4 Anar-Que5 Smokin Grill BBQ6 Ivey Rack & Q7 Front Porch Gang8 Crossroads Grilling9 Jethro’s Cooking Crew10 Engine 2 BBQ11 Old Henry BBQ12 Snoot & Toot BBQ13 ETs BBQ

Georgia BBQ Association • Continued from Page 1


ASSASSIN SMOKERSSlowly Smokin The Competition

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478-262-4215 • 478-785-9161

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Standard Features Included:

• 5” Casters• Steel Water Pan

• Handles on back for Transport.• 4 D-Ring Tie-Downs

• Front Panel Grease Guard• 1 1/2” Ball Valve on Side.

• Slam Latches for Ease of Use.• Right or Left Hinged Doors Optional.

• High Gloss Acrylic Enamel Automotive Paint(Gun Barrel Gray is standard color)

• BBQ Guru and Temperature Control Adapter

1 YEAR MANUFACTURER’S WARRANTY

• Cook Racks are 23 1/2” x 23 1/2” Supported by C-Channel Runners for safety.

• Interior Cook Chamber: 24” x 24” x 30 1/2” Tall • Total Cooker Size: 52 1/2” plus 6” Stack.

• Thermometer is 1/2” NPT, 3” Dial, 6” Stem, Recalibrateable

• Approximate Weight: 435 lbs.

Fully Insulated Smoker

Grand Champion: Colham Ferry Q School

Reserve Champion:Hogs & Kisses

OVERALL:1. Colham Ferry Q School - 345.14322. Hogs & Kisses - 339.42843. H’ville Middle School - 338.28584. Highlander Hillbillies - 337.14325. Born in the Que SA - 337.14306. Groovy Grillers - 336.00007. He-Man Woman Hater’s Clu - 335.42848. Barbecue Aces - 334.28589. Caddyrack BBQ Shack - 334.285810. The Barbie-Q-T’s - 330.285811. TAW BBQ - 330.285812. Bad Boyz BBQ - 330.285413. The Spice Girls - 327.428614. Pig-O-Ween - 325.714015. Charlotte’s Web - 324.571416. White Squirrel BBQ - 324.000017. Hometown BBQ - 323.428418. Team Frankenswine - 319.999819. Kiss My Ribs - 318.285420. Swine Bandits - 312.5716

RIBS:1. Colham Ferry Q School - 176.00022. Barbecue Aces - 174.85743. The Spice Girls - 171.42864. The Barbie-Q-T’s - 169.71445. Hogs & Kisses - 169.71426. Bad Boyz BBQ - 169.14287. Team Frankenswine - 168.57148. He-Man Woman Hater’s Clu - 167.99989. Groovy Grillers - 165.714410. Born in the Que SA - 165.7144

COMPETITOR’S CHOICE1 Highlander Hillbillies 176.57162 H’ville Middle School 176.00023 Pig-O-Ween 175.42864 Foxworth’s Meat Pirates 171.99985 Born in the Que SA” 171.42866 Groovy Grillers 170.28567 Hogs & Kisses 169.71428 Colham Ferry Q School 169.1439 TAW BBQ 169.14310 Caddyrack BBQ Shack 169.1428

Future Legends of BBQTuxedo, North Carolina• October 10, 2012 OVERALL:

1. Tee Wayne’s Smoked Lips - 677.71422. Cuz’s Custom Cooking - 661.14263. Big Bear Shooting Smoke - 661.14264. High On The Hog - 655.99965. Big Whit & The Boys - 655.42806. Smoke Dawg Bbq - 654.28547. The Blue Bloods - 650.28468. Judge’s Q - 647.99949. Give It To God - 645.713410. Butt Burners - 639.427811. Sweet Dreams Bbq - 634.856212. Beasty Beef Bbq - 632.571213. Tractor Shed Bbq - 625.714014. Bumblee’s Bbq - 615.999615. Po Boars - 613.143016. Blues Barley & Bbq - 612.000417. Magnificent Redeyed Smok - 606.284818. Swinging Pigs - 541.1422

CHICKEN:1. Cuz’s Custom Cooking - 174.28582. Tractor Shed Bbq - 170.28563. High On The Hog - 167.99984. Tee Wayne’s Smoked Lips - 167.99985. Bumblee’s Bbq - 166.85706. Butt Burners - 165.14267. Big Whit & The Boys - 164.00008. Smoke Dawg Bbq - 162.28569. Sweet Dreams Bbq - 162.285410. Give It To God - 161.7142

RIBS:1. Smoke Dawg Bbq - 172.5716

2. Tee Wayne’s Smoked Lips - 167.42863. Big Bear Shooting Smoke - 166.85704. The Blue Bloods - 163.99985. Big Whit & The Boys - 163.99986. Give It To God - 161.14287. Cuz’s Custom Cooking - 160.57148. Magnificent Redeyed Smok - 159.42869. Judge’s Q - 159.428410. Butt Burners - 158.2854

PORK:1. Tee Wayne’s Smoked Lips - 169.71422. Judge’s Q - 167.42843. Big Bear Shooting Smoke - 166.28584. Cuz’s Custom Cooking - 165.71405. Sweet Dreams Bbq - 165.14286. Blues Barley & Bbq - 162.85707. Bumblee’s Bbq - 162.85708. Big Whit & The Boys - 161.71409. Butt Burners - 161.142810. High On The Hog - 161.1428

BRISKET:1. Tee Wayne’s Smoked Lips - 172.57162. High On The Hog - 171.99983. Big Bear Shooting Smoke - 167.99984. The Blue Bloods - 167.42845. Big Whit & The Boys - 165.71426. Give It To God - 165.71387. Beasty Beef Bbq - 161.71448. Cuz’s Custom Cooking - 160.57149. Judge’s Q - 159.999810. Blues Barley & Bbq - 159.4286

Wahabi 2nd Annual BBQ CookoffJackson, Mississippi • October 12, 2012


tertained at these cook-offs. Damon Wooley gives Foy the devil for not play-ing ball sports. Julie loves this because she wants him too. All he cares about is four wheelers, cars, trucks, and well, anything with a steering wheel. I don’t blame him, that is the way I have always been. I got into BBQing so I could buy trucks and parts to build fire trucks and equipment that we couldn’t afford. So, I guess

I have been building junk for a long time.

• • •For those of you fortu-

nate enough to go to the Jack or the World BBQ Championship in Las Ve-gas, I bid you the best of luck!! If I can get things to settle down here, I might head out to Vegas the mid-dle of the week.

Until next month, “Keep Rubbing Those Butts”!

Continued from Page 22EVANS

is considered to be fresh and either all-natural or organic, and in most cases will taste better than pre-packaged meat found in many gro-cery stores. Consult with local butcher’s and farmers in your area or region who can provide you with fresh meat, or order high-quality meat. Visit Butcher stores or supermarkets who special-ize in all-natural or organic products to purchase your meat for the barbecue. This has worked really well for me.

6th. Develop a unique flavor for your barbecue. Barbecue cook-offs often judge cook teams on their ability to produce a new, unique barbecue flavor.Try combinations of different sauces, spices, and cooking

methods to develop unique flavors. For example use ei-ther cherry wood or hickory wood in your smoker, ex-periment using both types of wood to determine which produces the better flavor. For my pork I perfer Pecan and Peach. For Chicken I have great success using apple. Brisket, I prefer a mix of Pecan, Hickory and Cherry.

7th. Develop a finishing sauce or glaze that has great texture. Most judges prefer barbecue in which the sauce does not retain a watery or runny consistency. Create a glaze that sticks to the meat without dripping or add small amounts of honey, or maple syrup, to enhance the flavor.

8th. Display your barbecue in

an appetizing and appealing

manner. Judges will score your entry according to how appetizing it appears. Wipe off sauce spills from the edges and sides of the turn in box.If you place tooth-picks in your meat, use neu-tral, wood colors instead of colored toothpicks. The dye on colored toothpicks will transfer onto the meat when the toothpick is pulled out.

9th. Keep your meat warm or

hot. Warm or hot barbecue will taste much better to the judges and give the impres-sion that it is fresh; whereas cold meat may give the im-pression that the meat is less fresh. Establish a timeline so your meat comes out of the smoker shortly before going to the judges. This is very important and so cru-cial to winning a barbecue

contest.If you have any specific

topics you would like for me to address or feedback, please email me at [email protected] or [email protected] .If you are a new team 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:

Always Maintain profes-sionalism at the barbecue cook-off and stay focused.

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

Smokinwilly!

Continued from Page 22Tips on Winning from Carl

PORK LOIN1 595.8 * Anarque2 594.5 * Sauced Hog Smoke Shack3 588.2 * Holy Smokers4 588.2 Bubba Grills5 584.9 Smokin Willie Squealers6 583.7 Party Porkers7 583.3 Five O’Clock Somewhere8 577.9 Loose Bones9 577.3 Beaver Creek Cookers10 575.9 Smokin AJ’s11 564.5 Old Henrys BBQ12 562.3 Ivey Rack and Que * score from final round

PULLED PORK1 598.8 * Anarque2 598.5 * Smokin Willie Squealers3 598.2 * Smokin AJ’s4 589.2 Party Porkers5 582.9 Holy Smokers6 580.2 Five O’Clock Somewhere7 579.6 Bubba Grills8 579.6 Sauced Hog Smoke Shack9 578.3 Loose Bones10 571.3 Old Henrys BBQ11 569.8 Ivey Rack and Que12 566.3 Beaver Creek Cookers * score from final round

RIBS1 600 * Bubba Grills2 593.6 * Ivey Rack and Que3 591.9 * Five O’Clock Somewhere4 593.6 Sauced Hog Smoke Shack5 592.5 Smokin AJ’s6 587.1 Smokin Willie Squealers

7 586.9 Loose Bones8 574.7 Party Porkers9 571.6 Old Henrys BBQ10 569 Beaver Creek Cookers11 563.4 Holy Smokers12 559.3 Anarque * score from final round

Overall Standings Preliminaries1 Sauced Hog Smoke Shack2 Smokin Willie Squealers3 Bubba Grills4 Smokin AJ’s5 Five O’Clock Somewhere6 Party Porkers7 Loose Bones8 Holy Smokers9 Anarque10 Ivey Rack and Que11 Beaver Creek Cookers12 Old Henrys BBQ

Gordon, Georgia • GBA • October 5-6, 2012Continued from Page 14

Sauced Hogs Smoke Shack took second with Holy Smokers in third. Bub-ba Grills took fourth place with SmokinWilly Squeal-ers in fifth.

Anarque, Smokin AJs and SmokinWilly Squeal-ers were the three finalists in Pulled Pork. Only 0.6 of a point separated first from third place in the finals. An-arque, once again, claimed the top score with Smokin-Willy Squealers as runner up. Smoking AJ’s finished third. Party Porkers and Holy Smokers rounded out the top five.

Bubba Grills perfect pre-liminary score secured a spot in the Ribs Finals along with Five O’Clock Some-where and Ivey Rack and Que. Bubba Grills again scored a perfect 600 in finals to take first place. Ivey Rack and Que and Five O’Clock Somewhere finished second and third respectively. Fourth went to Sauced Hogs Smoke Shack with fifth place going to Smokin AJs.

Grand Champion: Bubba GrillsReserve Champion: Sauced Hogs Smoke Shack

Photo by Audrey Evans


This year BBQSuperStars is going to shoot the event but LuLu’s BBQ is going to do Live Results on Site. It will be the first time you could listen in as the results

are broadcast live! The Jack Daniel’s is the goal of every Competition Team every year. Just making it there is and honor but to place in a category is the high light. Not many people can place in the Top 10 because it is The Best in the World going head to head.

Its a non sanctioned event. The go by KCBS rules but The Jack Daniel’s is its own contest. It is its own magic. What is magic about The Jack? The Jack Daniel’s itself. The Jack Daniel’s story of a man who decided to start making Jack Daniel’s Whiskey came up with a process that is now The only Charcoal Filtered Whiskey made of its cali-

ber. Jack Daniel’s takes a multi-year process of distill-ing and aging in Oak Bar-rels. The Oak Barrels are chopped up by The Larg-est Wood Processing plant in the world and offered to use to cook BBQ. Western Wood Premium Products Website <http://www.wood-inc.com/> is the largest pro-ducer of BBQ Wood Burn-ing Products on the World. Jack Daniel Barrels are a coveted item!

The Lids are signed by The Best BBQ Teams in the World! Its a magic place and its just off The Main Square off a town called Lynchburg Tennessee, Its an old town way out in the middle of no where buts its the center of

The BBQ World. BBQ is taking over the world. Pills-bury has a croissant that has BBQ already added. Cook and the BBQ is ready to go. Sounds good to me. It prob-ably isn’t Myron Mixon BBQ but it probably pretty good.

If you didn’t make The Jack go to The Jack. Why would you want to compete on The Jack Weekend. Man from 5 pm to 7pm on Satur-day its the one place to be in the world at the Coral down in The Hollow!

The Tour of the Plant. The dinner up on the Hill. The Foreign Teams, The Back Yard Teams, The Cat-egories announced, The Fat Lady Singing, The Hell

Yeah! I don’t know Jack. Its something you’ll never forget and I never want to miss it again. God Bless Jack Daniel’s, God Bless Old No. 7, God Bless all the people who put it on. If your a worker who helps put the contest on let me say one thing! When your walk-ing the steps to organize the contest it may seem like no one knows how hard you work. What it means to The BBQ World, What it means to Brown Forman, it may seem like its no big deal.

Listen to this, everyone who has ever put a 10X10 up in the past year. Every contest organized, Every BBQ Cooked and turned it was for one purpose, do

get that magic draw at The Jack. Thousands of Teams are hoping they will make The Jack. We all Love The Jack Daniel’s Distillery for giving us hope of a Real World Championship. The Jack Daniel’s World Invita-tional BBQ Championship is exactly that. If Brown Forman was to pull the plug thousands of people would be affected.

Its just A Hollow, but its one Hollow that has changed The World. It changed mine. It will change millions more!

The Jack Daniel’s is in its 24th year!

Darryl Mastbbqsuperstars.com

November Sweet Treats from the GBAby Harry Faircloth

APPLE FRITTERS

3 cups all purpose flour3 tablespoons granulat-

ed sugar2 1⁄2 teaspoons baking

powder1 cup milk1 egg1 cup vegetable oil 4 to 5 apples, peeled,

cored, and cut in 1⁄4 inch round slices

1 cup confectioners’ sugar

In a large bowl, com-bine flour, sugar, baking powder, milk and egg: mix well.

In a large skillet, heat oil over medium heat until hot but not smok-ing. Dip apple slices into batter, one at a time, then place in oil.

Cook 1 to 2 minutes per side, until golden on both sides. Drain on a paper towel-lined platter.

Put confectioners’ sugar in a shallow dish. Care-fully dip hot fritters in sugar, coating completely. Serve immediately.

This treat comes from Master Chef, A K Saville and he says it is hard to

stop eating them while they are warm.

ELLEN’S COCONUT CAKE

1 box yellow cake mix1 5oz can cream of co-

conut1 8oz cream cheese1 cup 10X powdered

sugar1 small pkg instant va-

nilla pudding1 cup milk1⁄2 teaspoon vanilla1 cup shredded coconut1 8oz pkg extra creamy

cool whipBake cake by box direc-

tions; when done poke holes with a fork all over cake.

Pour can of cream of coconut over cake.

Let cool and set up.Beat softened cream

cheese and sugar, add pudding slowly, add milk and vanilla to mixture.

Stir in coconut.Spread over cake.Top with cool whip and

sprinkle on coconutThis comes from Mr

Dan Serles and he says his sister, Ellen Ratliff of Americus Ga, is the mas-termind of it. I can attest

to the delicious flavor of this one. Mr Dan brought this cake to a competition and it was consumed in short order.

GERMAN CHOCLATE

PECAN PIE BARS

3 cups pecan halves and pieces

1 3⁄4 cups all-purpose flour

3⁄4 cup powered sugar3/4 cup cold butter

cubes1⁄4 cup unsweetened co-

coa1 1⁄2 cups semisweet

chocolate morsels3⁄4 cup firmly packed

brown sugar3⁄4 cup light brown corn

syrup1⁄4 cup butter, melted3 large hen eggs, lightly

beaten1 cup sweetened flaked

coconut. Preheat oven to 350 de-

grees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until lightly toasted and fra-grant, stirring halfway through.

Line bottom and sides of a 13 X 9-inch pan with

heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease foil.

Pulse flour and next 3 ingredients in a food pro-cessor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3⁄4 inch up the side of the pan

Bake crust at 350 de-grees for 15 minutes. Remove from oven, and sprinkle chocolate mor-sels over crust. Cool completely on a wire rack (about 30 minutes).

Whisk together brown sugar and next 3 ingre-dients until smooth. Stir in coconut and toasted pecans, and spoon into prepared pie crust.

Bake at 350 degrees for 25 to 30 minutes or un-til golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles.

Transfer to a cutting board: cut into bars.

This treat comes to us from Mr. Jeff Schramm down in Richland Ga. and he says they are delicious.

Jethro’s Cooking Crew Takes Grand at The Hog Jam!

BY JIM SEWELLBlairsville, GA, The Lodge

at Copperhead – (by Greg Hoyt) The North Georgia Mountains were smoky the weekend of October 12-13. The Hog Jam at The Lodge at Copperhead just outside of Blairsville, GA was the northern most GBA Contest to date – barely 14 miles from the Georgia-North Carolina State line.The owners, staff and

friends of The Lodge at Copperhead rolled out the red carpet Friday night starting with heavy Hors d’oeuvres an open bar and a rock’n band on the back porch at the Lodge. The food was fabulous; the drinks were great, the music was wonderful. Everything our hosts planned for Friday night set the perfect atmo-sphere for fellowship that is always part of a great GBA Weekend. Anthony, Mi-chelle, Jerry and Paula all worked tirelessly to be sure that everything ran smooth-ly through the awards on Saturday.Pitmaster Jeff Schram and

Jethro’s Cooking Crew ar-rived late Friday evening. Once they got set up, they set the pace for a field of GBA Teams that included Smok’n Willy Squealers, Bubba Grills, The Pampered

Pig, Rufus Smokehouse BBQ, Old Henry’s BBQ, Onsite Ribs, Smokn’ 42 and Natural Born Smokers.Friday Night ancillary win-

ners were: Sauce – Smokn’Q and Onsite Ribs, Stew – Smokin Willy Squealers, Wild Game – Onsite Ribs, Dessert – Rufus Smoke-house, and Bloody Mary – Onsite Ribs.Saturday morning cookers

poured smoke into the mist coming off of the moun-tains. Bright sun and mild temperatures burned the mist off early as everyone had a great time cooking to win one of the unique lo-cally made pig trophies.Four teams double finaled:

The Pampered Pig (Loin and Pulled Pork), Jethro’s Cooking Crew (Loin and Ribs), Bubba Grills (Loin and Ribs) Smokin’Willy Squealers (Ribs and Pulled Pork).Jethro’s Cooking Crew

won the Hog Jam Grand Championship with their Ribs. After years of sup-porting the GBA as a cook and past President, it was Pitmaster Jeff Schram’s first GBA Grand Champi-onship. A strong cook by Smokin’Willy Squealers brought the Reserve Cham-pion trophy to Carl and Mary Williams.

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Grand Champion: Hickory PrimeReserve Champion: Chubby’s BBQ &

Catering

OVERALL:1. Hickory Prime 670.85682. Chubby’s BBQ & Catering 670.28563. I Want Mo’ Que 669.14284. Rocky’s Money Pit BBQ 666.85745. 2 Worthless Nuts 662.28566. The Hogfather, NC 659.99987. Big Mo BBQ 655.99948. Bite Me BBQ 653.71409. Red, White & Que 651.999610. Bad Mother Smokers 649.714411. Butt Burners 648.000012. Bubba and Sons 647.428213. Crow Creek BBQ 642.857614. Hey Good Buddy BBQ 639.428815. Tex-a-Lina Cookers 631.428216. 521 BBQ 623.428817. Buck Wild BBQ 623.428618. The BBQ Doctor 618.856619. Butts R Us 614.857020. Just Good Inc. 613.1428

CHICKEN:1. I Want Mo’ Que 176.00002. The Hogfather, NC 174.28583. Red, White & Que 174.28564. Crow Creek BBQ 173.14305. Bite Me BBQ 170.28566. Rocky’s Money Pit BBQ 169.14327. Buck Wild BBQ 168.00008. Chubby’s BBQ & Catering 167.42889. Tex-a-Lina Cookers 166.857010. Hey Good Buddy BBQ 166.2858

RIBS:1. Hickory Prime 174.28562. Big Mo BBQ 169.71423. 521 BBQ 166.28584. Just Good Inc. 165.71405. Crow Creek BBQ 165.14306. Rocky’s Money Pit BBQ 165.14287. Butt Burners 163.99988. Bad Mother Smokers 162.85729. I Want Mo’ Que 162.857010. Chubby’s BBQ & Catering 162.2856

PORK:1. The Hogfather, NC 176.00002. Chubby’s BBQ & Catering 170.28563. Butts R Us - 169.71424. I Want Mo’ Que 169.14285. Bad Mother Smokers 169.14286. 2 Worthless Nuts 168.57147. The BBQ Doctor 166.85728. Rocky’s Money Pit BBQ 166.28589. Butt Burners 164.571610. Big Mo BBQ 164.5712

BRISKET:1. 2 Worthless Nuts 173.14282. Hickory Prime 173.14283. Chubby’s BBQ & Catering 170.28564. Red, White & Que 169.71425. Bite Me BBQ 166.85726. Rocky’s Money Pit BBQ 166.28567. Bubba and Sons 166.28568. Bad Mother Smokers 164.57169. Big Mo BBQ 163.999810. I Want Mo’ Que 161.1430


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Cookston Wins Whole Hog Third Year in a Row!

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2012 Memphis In May Edition

BBQ

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Table of Contents

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at the next

BBQ

Competition!

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By Audrey Evans

Editor

It only takes a few min-

utes of being around Da-

mon Wooley to realize he is

a person of great character.

You can’t help but to laugh

at most of the things he says;

but when he gets to talk-

ing BBQ, he really knows

his stuff. It’s not very often

that a cook-team has a per-

fect score in any category

but leave it to Damon and

he can do it twice. One of

which was March 24, at the

Fire Ant Festival.

With thirty nine teams on

site, Wooley Bully BBQ Ma-

fi a managed to walk away

with a third place in brisket,

seventh place in chicken,

tenth place in ribs, and a

200-point “perfect” score in

Pork making him fi rst place

in pork and the Grand Cham-

pion of the event. This 200-

point score in Pork makes

him the only cook team to

reach that goal in two meat

categories. Wooley Bully

BBQ Mafi a also took home

a perfect score in Newnan,

Georgia back in 2010.

Forrest Dilmore, head

cook of Forrest’s Fine Foods

took home Re-

serve Cham-

pion with his

fi fth place fi n-

ish in chicken,

fourth place

ribs, eighth

place pork

and second

place brisket.

Forrest was

shut out of the

Grand Cham-

pionship by

less than a

point when

e v e r y t h i n g

was said and

done. C o m i n g

in Third and

Fourth con-

s e c u t i v e l y

were Bud-

meisters and

Rescue Smokers who were

also separated by less than

a point. Terry McKay, head

cook of Git-R-Smoked took

home fi fth place overall.

Pictured left to Right: Dorsey

Odell, Bridgette and Clark

Whitcomb, Lee Pointer, and

Jason Whitcomb. ��

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The Times��

BBQ��Jack �

s New South Wins First Grand

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

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

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

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

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The Times��

BBQInside This Issue

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

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Mike Payne and Stu Wintrode with Hogs on the Sauce walked away with top

bragging rights as Grand Champion of Smokinʼ Up A Storm in Norman, OK on

July 14, 2012. See Page 13 for more on this event.

BY AUDREY EVANS EDITOR

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

ties for a cook-off. Friday night, cook-teams and guest at the contest enjoyed hear-ing one of their own, Dorsey Odell of Unknown BBQ Competition Cook Team take the stage as opening act for national recording artist Jamie Davis. As Saturday morning rolled around, the smoke had fi lled the air. Teams compet-ed for over $13,000 in prizes in the categories of Brisket, Pork, Ribs and Chicken but only one could take home the grand prize and top brag-ging rights of the year. It couldn’t have been an easy feat with the teams on this roster but Thomas Henry

and his son Josh, who make up team Budmeister, made it a cook-off to remember add-ing his third Grand Cham-pionship of the season and taking home $3,150 in cash money. Team Budmeister fi nished the cook-off with a fi rst place pork turn-in, fi fth place ribs and ninth place chicken. Bill and Teresa Tanner, head cooks of B & T Cook Team, out of Thomasville, Georgia took home Reserve Champion with their third place brisket, seventh place pork and tenth place chicken at the competition.

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BBQ Times October 2012