December 2012 BBQ Times

Volume 4• Number 2 December 2012www.bqtimes.com

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

VISIT US @ WW.BQTIMES.COMAn Evans Family Publication

Table of Contents

28 Pages■ Audrey Evans.............Page 4

■ Carl Williams ........... Page 4

■ Dana Hillis................Page 5

■ MBN Funfest..............Page 7

■ Richland Pig Fest ..... Page 9

■ National BBQ Cup . Page 10

■ Perry, FL FBA...............Page 12

■ Christmas Greetings.Page14

■ Subscribe ............... Page 19

■ The Big Pig Jig........Page 20

■ SCBA News .............. Page 21

■ More FBA ...............Page 23■ Classifi eds .............. Page 26

Proud Sponsor

Pigs and Wings BBQ Competition

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February 22, 2013Perry, GA

Periodical Postage

Cook Grands at Southern Pines

Swamp Boys Takes Triple Crown in Perry, FLSwamp Boys Takes Triple Crown in Perry, FL

Photos by Audrey Evans

BY AUDREY EVANSEditor

December 7-8, 2012 was an intense weekend for most cooks in Florida Barbecue Association. See Page 2 for results, photos and story.

Lenard Cook accepts his Grand Champion prizes in Perry, Florida at the Southern Pines Blues & BBQ December 8, 2012.

Rub Bagby accepts his Grand Champion prizes for the Triple Crown in Perry, Florida on December 8, 2012.

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Page 2 The BBQ Times December 2012

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BY AUDREY EVANS December 7-8, 2012 was

an intense weekend for most cooks in Florida Barbecue Association. Not only did they have the Triple Crown Invitational they were com-peting in but many of them also competed in the South-ern Pines Blues & BBQ Open Cook-off as well. This means that for most folks, they were battling two turn ins, at the same time. And yes, that means building two separate boxes at the same time as well. Anyone can see where this could be a great feat for many cook teams out on the circuit.

For folks familiar with Florida Barbecue Associa-tion (FBA), they are also familiar with one of the top cooks, who just fi nished third for the year in points, that Rub Bagby is a great cook. Once again, Rub showed that at the Triple Crown Invitational when we

walked away with Grand. Swamp Boys, Rub’s cook team, landed a 198.59998 in chicken, which was a little over two points ahead of Dana Hillis, Big Papa’s Country Kitchen. Rub also pulled a fi rst place chicken fi nish with a 192.38333 a few hundredths above Bubba Latimer with Bub-Ba-Q get-ting a 192.36666. Combine those scores with a seventh place brisket fi nish, you get 771.98331 and you can see how Rub edged out Terry McKay’s Git-R-Smoked by over three points for Grand Champion. Terry fi nished with Reserve Grand, a total of 768.34996. Clark and Ja-son Whitcomb fi nished third overall for Team Unknown BBQ followed by Chatham Artillery in fourth and Dana Hillis of Big Papa’s Coun-try Kitchen bringing home fi fth.

Now you can’t forget about the Southern Pines

Blues and BBQ open that was going on at the same time. Through these turn in’s Mr. Lenard Cook of Cook’s Portable Smoke-house brought his “A” Game. Mr. Cook fi nished fi rst place in brisket with a 193.38333 a tenth place pork scoring 189.33333 and a second place chicken score of 192.68333 total-ing 759.56666 which was over two points ahead and Grand Champion. Dana Hil-lis fi nished Reserve Grand followed by Brad Kay with Lang BBQ Smokers pulling third overall. Haulin Butt BBQ was fourth. Charlie Owens and his girlfriend Haley Smith from Jack-sonville, Florida brought Smokin’ Your Butt to a fi fth place fi nish overall with a sixth place brisket.

MORE RESULTS AND PHOTOS ON PAGE 3,12-13

Perry, Florida carried lots of excitement

December 2012 The BBQ Times Page 3

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OVERALL: 1 Swamp Boys2 Git-R-Smoked3 Unknown BBQ4 Chatham Artillery BBQ5 Big Papa’s Country Kitchen6 Bub-Ba-Q7 Great Lakes BBQ Feed Company8 Suwannee River Smokers9 Munchees Smokehouse10 Sweet Smoke Q11 Budmeisters12 B & T BBQ Cook Team13 Lang BBQ Smokers14 U Rub Me Raw15 Getta Grip BBQ16 Forrest’s Fine Foods\17 Q-Fused18 Hot Wachula’s19 Heavenly Hawgs BBQ20 LJ Smokin21 Wooley Bully BBQ Mafi a22 Uncle Kenny’s BBQ23 Smokinwilly Squealers24 Cook’s Portable Smokehouse25 Team Waterdog26 Big Kahuna BBQ27 Trippsmoke28 The Ross Team29 Jacks Old South30 Smokey Butts31 Second Star BBQ

CHICKEN:1 Swamp Boys2 Big Papa’s Country Kitchen3 Chatham Artillery BBQ4 Uncle Kenny’s BBQ

5 Budmeisters6 Lang BBQ Smokers7 Sweet Smoke Q8 Bub-Ba-Q9 U Rub Me Raw10 Munchees Smokehouse

RIBS:1 Swamp Boys2 Bub-Ba-Q3 Lang BBQ Smokers4 Unknown BBQ5 Big Kahuna BBQ6 Great Lakes BBQ Feed Company7 Cook’s Portable Smokehouse8 B & T BBQ Cook Team9 LJ Smokin10 Heavenly Hawgs BBQ

PORK:1 Q-Fused2 Budmeisters3 Unknown BBQ4 B & T BBQ Cook Team5 Forrest’s Fine Foods6 Suwannee River Smokers7 Hot Wachula’s8 Team Waterdog9 Munchees Smokehouse10 Getta Grip BBQ

BRISKET:1 Git-R-Smoked2 Forrest’s Fine Foods3 Chatham Artillery BBQ4 Wooley Bully BBQ Mafi a5 Unknown BBQ6 Getta Grip BBQ7 Swamp Boys8 Great Lakes BBQ Feed Company9 Smokinwilly Squealers10 Suwannee River Smokers

TRIPLE CROWN RESULTS


I will begin by saying, what an awesome year we have had on the BBQ pro-circuit in 2012. We were

blessed this year in getting to cook in 17 different Pro-fessional Sanctioned events with the Georgia Barbecue Association (GBA), Florida BBQ Association (FBA) and KCBS including the Sam’s Club Tournament in Ocala, Florida. What a wonderful fun time we have had especially meeting and making hundreds of new friends. Most memorable are the many times through-out the year several of the new teams have confi ded

in me for assistance in there struggle with the techniques and process of competition barbecue. As I tell everyone and emphasize in my arti-cles here in the BBQ Times, I will help you (If you ask) because, I know fi rsthand how you feel event after event anticipating a call and you never hear your team name called. Not to mention the hundreds of dollars you spend. I have provided as-sistance to several teams this year. I want call their names

but they know who they are. To see them go from “DAL” to fi rst place fi nishes and in some cases Grand Champi-on is so heartfelt to me.

I want to thank everyone in the GBA, FBA and KCBS organizations including all sponsors of the events this year for making these con-tests so memorable. A big thank you to Audrey Evans, Chief Editor of the BBQ Times for a magnifi cent job she has done this year in cov-ering the barbecue events.

As I said, the Smokin-willy Squealer’s have been so blessed this year. Here are our accomplishments for 2012.

1- Grand Champion1-Reserve Grand Cham-

pion9-First place fi nishes in

(Chicken-Ribs-Pork-Brisket or Pork Loin)

14 Second place fi nishes in (Chicken- Ribs-Pork-Brisket or Pork Loin)

27 Top 10 fi nishes in (Chicken-Ribs-Pork-Brisket or Pork loin)

15 Top 5 fi nishes in (Chicken-Ribs-Pork-Brisket

or Pork Loin)8th Overall in the GBA

team of the year.17th Overall in the FBA

team of the year

A special thank you to my Butcher at Piggly Wig-gly in Adel, Georgia and my “Secret” Fermented Peach “Drunk Wood”!!!

As we venture into the New Year, we have been chosen to demonstrate pro-fessional competition tech-niques on Pork butts and Spare ribs (St. Louis Style) at the 2013 NBBQA confer-ence and trade show. The Conference will be held in Mobile, Alabama from February 19-23 at the Re-naissance Riverview Plaza Hotel. Each specialist for the Butcher Shop will be covering all aspects of the Hog from “Farm to Fork”. Looking forward to seeing you there.

So with 2012 coming to an end and a New Year on the Horizon, we thank God for blessing all our BBQ

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. EvansAssociate Editor

2012 Barbecue Season in Reviewfriends and us this year. We are looking forward to see-ing everyone back out on the BBQ trail again next year with “Fun and Excitement” as our main goal in this won-derful sport of Barbecue!

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: Smokinwilly Squealer’s wish everyone a very Merry Christmas and Joyful and Happy New Year!

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

Smokinwilly!

We have made it to the time of year that everything is so full of hustle and bustle, most of us don’t even know what way is up. I’m not sure why it all falls that way, but it does. Maybe its God try-ing to get us to wake up and

truly realize how blessed we are in our lives, even when we don’t know it. Maybe it’s his way of making us slow down to acknowledge, remember and enjoy Jesus’ birthday. The truth is none of us really know that answer it’s all in our own personal faith, which I’m sure is dif-ferent with each person.

This year, I think Decem-ber has not only hit me in a different way but many others in the world as well. First off, this is the crazy year the Mayan’s say every-thing is going to end. Now, I personally believe (if you refer back to the opening paragraph) that everything will end in it’s own time and none of us know when that time will be. However, if you look at the news there

are folks everywhere clear-ing the shelves. Now, my question for them, what about Christmas? I mean, are you telling me that as your cleaning the shelves at the local Kroger you are spending any money you have saved to buy your children’s Christmas...high-ly doubtful! I’m sure these same folks are the ones with more presents than anyone under the trees for the chil-dren. Who knows? I’m plac-ing a safe bet, I’ll converse with many of you online or in person after the 21st of December 2012.

Our second awakening of 2012, well of course it would be the shooting at Sandy Hook Elementary School in Newtown, Con-necticut. That day, I read

more post on facebook that anything about folks sim-ply wanting to get home to their spouses and children and show them their love. Is this not the same love that is to be unconditional by the good book? Maybe this is an example of why we should show these people how much we deeply love and appreciate them EV-ERYDAY. Because as I said before, we truly never know when the end is, or when / if we will ever see those fam-ily members that mean so much to us again. I could not imagine what that young boy was thinking to be able to do such a horrifi c act, or to imagine what could have possibly been going through those children’s and teach-ers minds that day, or even

how there families felt when they arrived to fi nd out there child was one of the 18 that did not make it out alive. BLESSED.... that’s how I will refer to my family and myself. So many of us are so very lucky that we were not apart of this tragedy.

Right Now, I am going to challenge each and ev-ery one of you. Do not take your family for granted, as I am sure all of us have done at some point. Go home to-day and tell them how much you love them. Pick up the phone if you can’t see them. BUT TELL THEM.

We need to all remember what the true meaning for Christmas is and it all comes down to those fi rst six let-ters. As many of you travel as much as I, I’m sure you

are aware it is very hard to get wrapped up in the travel and return home Saturday evening looking forward to sleeping in on Sunday. Maybe in 2013 we should do a little less sleeping and a little more realizing.

••••I need to throw in a little

note of Congratulations to Dana Hillis. Dana Hillis has served as the President for the Florida Barbecue Association the past year and I am sure most of you have seen his column sit-ting on the page adjacent to this one. Dana just became a grandpa December 7, 2012 and if you were in Perry, FL there is no way you could’ve missed the smile on his face. Congratulations Dana and Janet!

Th e Blessing of CHRISTmas and 2012


Dana Hillis President

Fl BBQ Association

Harry Faircloth President

GA BBQ Association

Well Hello to all you BBQ’ers out there. I hope everyone is well and en-joying the holiday season. As we look back over this past 2012 we can all say “What a ride this has been”! We have seen new champions crowned, we have seen new teams in the Top 10, we have seen teams at every GBA event and we have see and tasted some of the best barbe-

cue out there. We have had teams participate in Special Events far and wide also

With that said I want to especially thank all of those teams that did participate in every single GBA event last year. These are the folks that show, set-up, cook, and enjoy great fellowship with all of the other cookers re-gardless of whether they win or not. These are our

“unsung heroes”. I will not mention any names but each of you know of whom I speak. I wish there was some way we could recog-nize all of you so let this say “From the Georgia Barbe-cue Association, Thank You, Thank You, Thank You!” for all of your support and ef-forts!

I can’t say enough about our event organizers. With-out them none of our com-petitions would have hap-pened last year. These folks put in some long hours and a lot of sleepless night won-

dering “is it gonna happen” and sure enough it all seems to fall in place and they have successful events. Thank You all for your efforts in helping the GBA have a great year.

We have had a great year in The Georgia Barbecue Association in that we have had new venues to visit, we have crowned new champi-ons, our judges have done a superior job and all of the Board members have worked as a team to contin-ue to “fine-tune” our organi-zation to make it the best or-ganization on the barbecue circuit. Having said that we will continue to seek every members support and we continue to ask each of you to make any suggestions you might have to help us grow. We might not be the biggest boys out there but we want to have “the best run” or-ganization out there so that other cook-teams and judg-es will want to come partici-

pate in a GBA event, and we are seeing that happen.

With the coming of 2013 I hope you will look at our early schedule and make plans now to come cook with us. We are going to some new venues and I see some pretty good money out there. Does ten thou-sand dollars make your ears perk up and your pocket start itching, well I know of several events that are guar-anteeing this kind of money and some of our others are upping their pots also.

We will be having some more judging school early on 2013 so watch our web page. At this point I would like to say “Thank You” to Jim Sewell who does a great job managing our web-page.

I think we should also rec-ognize all of the other volun-teers that help out at every event and never complain, quite the contrary they are always asking “what can I

do to help”. It is these folks that are our backbone and we are eternally grateful for each and every one of you.

In this holiday season I hope we all will remember those less fortunate. If there is a family that needs a hand, reach out. As you pass those “red-kettles” don’t hesitate to drop some change in “the pot”. I know you all know how to cook up some great food, take some to a shelter or organization that helps those less fortunate. If a church or “special event” needs help raising funds then chip in and give them a hand with a days worth of help cooking on your smok-ers helping them raise some funds for a “project”. You guys and ladies are the best cooks out there so give of your talents and they will be appreciated. Many times you will receive a lot more satisfaction helping out someone in need than cook-ing in at a competition. I

would urge every member of our great organization to “lend a hand” when you are asked or just step up to the plate and join in.

We are asking each of you to give us some ideas for an “Awards Banquet”. We are thinking along the lines of something other than at a competition where we all sit down, or stand up, have finger-food and have our awards ceremony with ev-ery member invited. Some-where where we might have some entertainment, cost of all these things we want to work out but with your in-put, so “bring-it-on” let us know what you would like to have. Would you like to have “hot-dogs” “burg-ers” “Q” “gator”? The line is open so let your officers know what you would sup-port. If you know of some-one or a company that would like to sponsor something like this let us know.

Looking back at 2012, Looking into 2013

I have talked to a lot of teams and most everyone feels the same as I do – this was a really good year. Big Papas Country Kitchen had some of the best times we have ever had. We love to go to Vegas every year and have a good time and being able to bbq while we are there has

been very good to us. We set up next to Team Unknown and Hot Wachulas and we had a ball. There were some serious laughs and Dorsey Odell picked up a new gang of groupies that cant wait for him to come back.

We just wrapped up the Triple Crown and the Perry Blues and BBQ Open and truly enjoyed both these contests. Cooking 2 contests at the same time is a true challenge and several teams faced the daunting task. Swamp Boys played it smart and only cooked the invita-tional and walked away with another Grand. Rub started 2012 a little slow but ended up very hot winning 5 out of the last 6 contests. Mr. L.C. Cook – probably the nicest guy in bbq and one of my good friends won his first contest in a while and we

were all thrilled for him. I think that new trailer and new cookers are going to work just fine for the Cooks Portable Smokehouse team.

My Grandson was born Friday morning and my weekend just kept getting better. I got to dance with 2 sexy little pigs and won a pink guitar and a bunch of plaques and ribbons and ban-ners and one of the coolest trophies and a big check. We all love to win a big check. I got to hang out with Aaron Portwood from Woods N Water magazine and he even worked as my kitchen ex-ecutive (we have a different term we use for this title) and he did an awesome job help-ing me win Reserve Grand. I got to hang out with Kell Phelps – from National BBQ News, Audrey Evans from BBQ Times and Aaron Port-

wood from Woods N Water magazine and realized the 3 magazines I write articles for had all my bosses there with me. I thought about asking for a raise but figured I was overpaid already so I kept quiet.

I made it home safely on Sunday and got to spend the afternoon with Kael Antho-ny Hillis my new grandson and had a great afternoon.

Mr. Jim Hunt from Fid-dlers restaurant fed us all again with fish, shrimp, grits, hushpuppies and awesome cole slaw and jim looked fantastic. His diet and health program are working great and it was impressive to see him doing so well. Thanks again Jim for always feeding us so well.

A big thanks to Myron Mixon for donating one of his awesome smokers to the

Grand Champion of the Tri-ple Crown Invitational . My-ron has always been good to the FBA and we thank you for that. Hope you are stroll-ing comfortably these days.

Thanks to everyone in the FBA for all of you being the type of folks that make bbq what it really is. I have asked for help or favors from just about everyone in our organization and I have never been turned down. I asked 26 teams to help cook peoples choice at Perry and all 26 said yes! Anytime I have asked for help with judging classes, cooking food and building boxes ev-eryone steps up to help.

Several teams stepped up their games this year and did well with several new Grand Champion winners and watching the start of next year is going to be a lot

of fun. I am starting a new mini series of bbq battles called the Battle at BBQ Junction and this is going to bring some new excitement to many of our contests next year. 4 teams will face off to prepare some mystery meals and turn in to some vip judges to win some cash and prizes and earn the title of best all around bbqer. If you are interested in getting involved send me an email at [email protected].

Congratulations to every-one for all there success this past year and lets all roll into 2013 cooking and smoking and enjoying life. See every-one at a contest soon. Dana “Big Papa” Hillis

It’s been a great year in BBQ!


Editor’s Note: Michael McDearman of Get Fired Up Foods, is the Grill-Master on the American GrillMaster Experience Tour which travelled coast to coast with McCormick Spices, Heinz, Bull Out-door Products and “Beef. Its Whats for Dinner.”

Traveling around the country on the pro BBQ cir-cuit for 9 months this year, I went to 30+ BBQ competi-

tions. 27 events on my tour were on the Sam’s Club Na-tional BBQ Tour. One of the rules of Sam’s Club BBQ is to not talk about BBQ (wait that is Fight Club and com-pletely opposite of what I am talking about). But, one of the rules of Sam’s Club events don’t allow a team to cook twice. So being at so many places was the so many faces. I was at events with over 1000 different BBQ teams. Each week-end, new fresh friendly faces. People with the same goals of cooking their best and putting it out there for others to enjoy. Maybe they are a team just starting out, a seasoned team that com-petes a few nearby contests a year or one of those week-end BBQ warriors whose smoke ring runs deeper than any Tender Quick chemical ring. Each week is like a family reunion, rekindling friendships, family stories,

faces lighting up, sharing new stories and re-telling some ones they have shared before. Maybe a few “fi sh tales” or a few red solo cup drinks. The smiles grew and the stories did too. After a few years being around the country, quality friendships have developed for me. BBQ is fi lled with amazing people. All walks of life, background, religion, expe-riences...Its about our com-mon bonds, passions and “calls”.

Around this time of year, most families try and get together. Some Thanksgiv-ing, Christmas or other holi-day events. Grandparents, parents, brothers, sisters, cousins (yes even that one cousin we all have). We get together with laughter and smiles. That same feel of reunion, rekindling, stories (new and old), and faces lighting up. People in the kitchen (or outside cook-

Michael McDearman Get Fired Up Foods!

[email protected]

The Difference in BBQ Family!

by Greg Hoyt

Blairsville, GA, The Lodge at Copperhead The North Georgia Mountains were smoky the weekend of October 12-13. The Hog Jam at The Lodge at Copperhead just out-side 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 atmosphere for fellowship that is always part of a great GBA Weekend. Anthony, Michelle, Jerry and Paula all worked tirelessly to be sure that every-thing ran smoothly through the awards on Saturday.

Pitmaster Jeff Schram and Jethro’s Cooking Crew arrived late Friday evening. Once they got set up, they set the pace for a fi eld of GBA Teams that included Smok’n

Blairsville Hog Jam

ing) trying to cook up their best and putting it out there for others to enjoy. Every-one getting together from all kinds of different personali-ties and experiences. Hmm. It sure sounds like to me, on the BBQ circuit, we get to celebrate great things all year round. Truly Blessed.

Someone on the BBQ trail this year was talking about the Competition BBQ family. Another head cook spoke up and said “nah, they aren’t like family. I like them better. I get to choose my BBQ family.” We all laughed, knowing he was a jokester. Well, I am happy

with my family and privi-leged to know my BBQ fam-ily. All this said, Thank you for another wonderful year, enjoy your holiday season and may all your calls in the New Year be Grand! See you soon, but not soon enough. Merry Christmas and Happy New Year!

Continued on Page 11


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Team Bubba Grills will also be accepting sponsors to help make this dream come

true again!

Team Bubba Grills af-ter the MBN cookoff in Galax, Virginia in 2012. This year at Galax, Bubba Grills took

home Grand Champion as well as fi rst place in Ribs and Whole Hog and also 5th Place in

Shoulder.

BY SKIP SAWYERNov. 17, 2012; “Tiger

Lane” at the Liberty Bowl proved to be an ideal venue for this veteran BBQ event with paved parking that in-cluded lighting, water and electric hookups. Teams could easily move in set up their trailers, grills, tents, and other equipment with room to spare. No worries concerning sufficient space, mud, and access to utilities. Given the weather cooperat-ed as well, made this year’s event ideal. Some 30 MBN Pro teams competed along-side 12 Challenger teams, the new division of BBQ competition introduced by the MBN in 2012. As done throughout this year, Chal-lenger teams cooking along-side Pro teams would benefit from the constant exchange of information with Pro cooks in matters of tech-niques, style, and general tips in competition BBQ. In addition, as part of the regu-lar cooks meeting, Chal-

lenger teams were given demonstrations on “how to” pack blind boxes, and tips on “presentations” for Finals by Pro cooks, and judges with long term exposure to a variety of team presenta-tions. Eric Hodson, cook for Boars Night Out, and Chuck Averwater, judges’ liaison on the MBN Board, also fielded questions after the meeting. Many of the Chal-lenger cooks whipped out their phones for pictures of the blind box example that was passed around. It would prove to be a good reminder the next day when it came time to put their blind box together.

Ms. Amy Jenkins- Pirtle was the head organizer for this contest, and dedicated the grand prize trophy in honor of her father, Tom Jenkins, founder of the Fun-fest BBQ event. Mr. Jenkins is an Alzheimer’s patient, and the proceeds from this contest will be donated to the Alzheimer charity fund.

“I am proud of my father’s efforts and the many years he gave to make this BBQ contest a worthy and con-sistent contributor to the Alzheimer’s charity fund”, said Ms. Pirtle. She gra-ciously thanked the teams and judges who participated as well as the many volun-teers who helped with the many details required to run such a contest.

Funfest is the last official BBQ contest for the MBN in 2012. Remaining events are “special” contest, a 3rd “level” for competition BBQ in the MBN, which features events that want to special-ize in one thing such as ribs, only, or whole “pigs”(less than 75 lbs.)

It was a busy year for the MBN reps who oversaw some 2 dozen contests, plus Challenger only type con-tests as well as the above-mentioned “special” events. There were 6 MBN schools that were held in various lo-cations plus volunteer work

MBN reps did for Memphis in May. As always the MBN continues to focus on bring-ing in new teams, judges, and organizers who share the same goals of putting to-gether the most professional contests with the sole pur-suit of finding who cooked the best pork BBQ that day. Efforts are underway to con-tinually improve the judging process, create better means to help new teams prepare for contests, and sustain the MBN atmosphere which promotes an open environ-ment between teams, judg-es, and reps.

Red Hot Smokers, led by Wayne and Linda Booth, took top honors at the 2012 Funfest, with their shoulder entry. Congratulations to Red Hot Smokers on their 4th Grand Championship on the MBN circuit for 2012.

Grand Champions – Red Hot Smokers

(shoulder)

WHOLE HOG1st Place

Boars Night Out2nd Place

Gwatney Championship BBQ3rd Place

Boars Nest II New Generation4th Place

Dixie CreekSHOULDER

1st PlaceRed Hot Smokers

2nd Place Brown Chicken Brown Cow

3rd Place Gwatney Championship BBQ

4th Place Boars Night Out

RIBS1st Place

Boars Night Out2nd Place

Smokemasters3rd Place

Don’t Burn the Pig4th Place

Brown Chicken Brown Cow

Challenger Div. Champion Rib Ka Teers (Ribs)

Challenger Division 1st Place Pork – Pork me Baby

30th Annual Funfest BBQ, Liberty Bowl, Memphis, TN


MBN has success with 1st year Challenger Division

BY SKIP SAWYER After a couple of years of

experimenting with several “Backyard- type” contests, the Memphis Barbecue Net-work finalized details for a new division for teams just starting out in BBQ com-petitions....Challenger Divi-sion. This new concept was rolled out in 2012 and has been a part of 8 MBN con-tests. This new division al-lows new teams to compete alongside Pro level teams, but with slightly different rules and judging criteria. For example, Challenger teams need only cook pork ribs and shoulder portions (typically butts). Also, all preliminary judging is done blind. Those teams who make finals, top 3 in each category, are judged by 4 onsite judges, hence giving Challenger teams experi-ence with presenting their product to 4 judges face to face. By competing in such contests, Challenger teams have the opportunity to mingle with Pro-level teams and cooks whereby they can gain helpful insight on Pro teams methods, cook-ing tips, and overall advice as how to best prepare for a BBQ contest. In addition the MBN offers mini classes fol-lowing the Challenger cooks

meeting that focuses on spe-cific topics such as “How to best prepare a blind box”, or “Tips on Presentations to onsite judges”. Teams have positively responded to such input as the impromptu instructors have been con-ducted by experienced judg-es and Pro-level cooks who have been through 100’s of contests, packing blind boxes, and giving/hearing presentations.

The MBN has long felt the importance of growing its Pro-level teams. It has known that expensive grills, custom rigs, and generally lots of cash, is not the road to joining the Pro rank and file. It takes time, patience, and most of all the opportunity to exchange thoughts and ideas amongst the teams. The MBN wanted a means to allow entry level teams to gain the experience nec-essary to help facilitate that step up to the Pro level. The Challenger Division was the answer and was well received by many teams in 2012. It was encouraging to the MBN organization to see the response by so many new teams as well as wit-nessing the vast improve-ments these teams made in the course of just one year.....as this author came to realize in one particular contest; Cleveland, MS.

Cleveland, Mississippi (Oct.13, 2012)

I had the honor of be-ing asked to do Finals for the Challenger division at the Cleveland contest last month, my first such experi-ence. Yes, I have judged Fi-nals in the Pro ranks many times, but had no idea what awaited me BBQ-wise in this new Challenger Divi-sion. Like other Finals, I would go onsite with 3 other judges to judge the 6 finalist, 3 shoulder teams, and then 3 rib teams. As 2 teams were finalist in both categories, Meat and Cider; Pork me Baby, there would only be 4 different teams we would visit. Rib Ka Teers and Shotgun House BBQ were the other 2 teams. Good news for us Finals judges, we only had to judge 6 sam-ples total. (At the Pro level contest, there are 9 samples which includes Whole Hog; so a bit of a break for us judges!)

Ms. Elise Jenkins was the overall contest orga-nizer and has been for many years. Cleveland has always attracted large numbers of “backyard teams” along-side the Pro teams, but it seemed as though there was a wide gap between the 2 bodies of teams. By intro-ducing a Challenger level to this contest, Elise found a way to bridge this gap and bring some teams from just backyard level to grow to a higher level. Those teams that took that step forward learned a lot that day; and as a judge I was pleasantly sur-

prised at the level of good BBQ these newer teams had achieved.

Although I have heard better presentations, the Challenger teams performed fairly well. One thing we all had to remember as judges was that it wasn’t so much “the dog and pony”, but the information the cook gave us. It really is about the facts; just tell me what you did, how you did it, and why. It does not matter if a cook reads his material off a 3x5 card; just tell your story. For the most part these final-ist teams did just that; gave us their story. As for the real acid test, the BBQ, we were all blown away. The product that was served up to us was good BBQ in any contest.

No one was disappointed in what we sampled. It was not the easiest scoring job I ever, but at the end of the day, my choice was the Rib Ka Teers. Really great ribs! Apparently my fellow judg-es agreed as Rib Ka Teers took Grand Champions in the Challenger Division.

In the Pro Division, Boars Night Out claimed the Grand Championship by sweep-ing the Cleveland contest capturing 1st place in all 3 categories, Whole Hog, Shoulder, and Ribs. Ubon’s BBQ of Yazoo took home 2nd place in all 3 categories, a remarkable performance in itself. The other finalists were: Whole Hog, 3rd place – Wild Boar Smokers; 4th place – Diamond D Cook-

ing TeamShoulder, 3rd place – Fat

Side Up; 4th place – Serial Grillers

Ribs, 3rd place – Serial Grillers; 4th place – Fat Side Up

MBN Challenger Team of the Year- 2012 award goes to: Pork Me Baby! 2nd place – Meat N Cider; 3rd place – Rib Ka Teers

Congratulations to these teams and the other 130 teams that participated in the 2012 MBN Challenger division events. The MBN is looking forward to next year when it is hoped that there will be even more events with Challenger divi-sion teams.

Rib Ka Teers Competition BBQ Team took Grand Champions in the Challenger Division of MBN in Cleveland, Mississippi October 13,2012.

Photo Submitted By Skip Sawyer

SubmittedBullPen BBQ Competition Cooking Team from Henderson,

Nevada took home two trophies at the Downtown Throw-down BBQ Championships in Downtown Las Vegas Nevada on Satur-day December 8, 2012. They won First place for Best Chicken using Hoosier Daddy Sweet and Sassy Sauce and finished second for Best Ribs using Hoosier Daddy’s Ghost Roast and Sweet and Sassy mixed. Pictured to the left is Paul Vankat, Pitmaster of Bull-Pen BBQ Competition Cooking Team.

BullPen BBQ Wins at Downtown Throwdown


Richland Pig Fest • Richland, Georgia • GBANovember 10-11,2012

By Jim Sewell Mr. Joe Wright, pitmaster

for Bethel Smokers, got the last call in a GBA contest for the year 2012 and claimed the Grand Championship at the Richland Pig Fest.

Bethel’s score of 592.7 in the Pulled Pork finals was the highest score among the finalists.

Bubba Grills with pit-master Lonnie Smith, took home the Reserve Grand

Championship by finishing in the top 4 in all three catego-

ries. Bethel Smokers made finals in all three categories and compiled the highest cumulative score, but due to winning the Grand Champi-onship the Reserve Grand award was passed down to

Bubba Grills.Cooking in their first GBA

contest, SWT BBQ scored an impressive win the the always difficult Pork Loin category. Bubba Grills and Bethel Smokers finished second and third respective-ly. Fiddlers BBQ claimed 4th place with L J Smokin’

in fifth.Bethel Smokers top score

in Pulled Pork was followed by Quenut in second place. Third place went to Smokin’ 42 BBQ and Bubba Grills took fourth. Drive By Smokers claimed fifth place just 0.1 ahead of Anarque.

Bubba Grills turned in

the best Ribs of the day. L J Smoking , 2nd, and Bethel Smokers, 3rd, rounded out the top three. Double D Cooking Team edged out Drive By Smoker for 4th place by 0.3.

Bethel Smokers Grand Champion

Bubba GrillsReserve Champion

Big Dʼs Firehouse Smokers SWT BBQ Team LJ Smokinʼ

Smokinʼ 42 BBQ Drive By Smokers

Photos by Julie Evans


The National BBQ Cup • Cumming, GA • KCBSNovember 17, 2012

CHICKEN:1. Foggy Bottom BBQ - 180.00002. Right On Que - 180.00003. BareKnuckles BBQ - 177.14284. Major Q - 177.14285. Racks N’ Backs - 177.14286. DoRagQ - 176.57147. Warren Co. Pork Choppers - 176.57148. Lang BBQ Smokers - 176.00009. The Blue Bloods - 175.428610. Chatham Artillery BBQ - 175.4286

RIBS:1. Two Old Men and a Grill - 178.28582. Pack-A-Smokes - 177.71443. Pickin’ Porkers - 177.71424. Rocky Top Barbeque - 176.57145. CHIX, SWINE & BOVINE Bbq - 175.42866. Warren Co. Pork Choppers - 175.42847. GatewayDrumSmokers.com - 174.28608. Smoke This - 174.28589. Kudzu Q - 173.714210. Bayou Barq - 173.7142

PORK:1. Holy Smokes BBQ - 178.85722. Warren Co. Pork Choppers - 175.42843. Smokin Hoss - 175.42844. Wicked Que - 174.85725. Racks N’ Backs - 174.85726. Forrest’s Fine Foods - 174.85727. Uncle Chet’s BBQ - 174.85728. Georgia Boys BBQ Team - 174.85709. GatewayDrumSmokers.com - 174.285610. Kudzu Q - 174.2856

BRISKET:1. Pig Whisperers - 180.00002. South Pork - 177.71443. Munchin Hogs @ the Hilto - 177.71444. Serial Griller - 177.71425. Holy Smokes BBQ - 177.14286. Pit Bulls Up In Smoke - 176.57147. Two Old Men and a Grill - 175.42848. Old Plantation BBQ - 174.85729. DG Smokin’Q - 174.285810. Smoke This - 173.7144

Grand Champion: Munchin Hogs @ the HiltonReserve Champion: Holy Smokes BBQ

1. Munchin Hogs @ the Hilton - 697.14282. Holy Smokes BBQ - 697.14243. Warren Co. Pork Choppers - 695.99944. Pig Whisperers - 692.57145. Kudzu Q - 691.99966. Serial Griller - 690.85707. Wicked Que - 689.71448. Smokin Hoss - 689.71389. Foggy Bottom BBQ - 687.999810. CHIX, SWINE & BOVINE Bbq - 687.9996

11. Cole’s Que - 684.571412. Two Old Men and a Grill - 684.570813. Pack-A-Smokes - 684.000014. Old Plantation BBQ - 681.714215. BareKnuckles BBQ - 681.713816. GatewayDrumSmokers.com - 681.142617. Uncle Chet’s BBQ - 681.142418. South Pork - 680.571019. Pit Bulls Up In Smoke - 680.570620. Lang BBQ Smokers - 679.4282

OVERALL:

Friends and Family of Sam and Dianne Grogan gathered to present the fi rst an-nual Grogan Memorial Award in their honor.

Holy SmokesReserve Grand Champions

Munchin Hogs @ the HiltonGrand Champions

Pig WhisperersFirst Place Brisket

Foggy Bottom BBQ First Place Chicken



Blairsville Hog Jam • GBAWilly Squealers, Bubba

Grills, The Pampered Pig, Rufus Smokehouse BBQ, Old Henry’s BBQ, Onsite Ribs, Smokn’ 42 and Natu-ral Born Smokers.

Friday Night ancil-lary winners were: Sauce – Smokn’Q and Onsite Ribs, Stew – Smokin Willy Squealers, Wild Game – On-site Ribs, Dessert – Rufus Smokehouse, and Bloody Mary – Onsite Ribs.

Saturday morning cook-ers poured smoke into the mist coming off of the mountains. Bright sun and mild temperatures burned the mist off early as every-one had a great time cook-ing to win one of the unique locally made pig trophies.

Four teams double fina-led: 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.

Continued from Page 6

Jethroʼs Cooking Crew - GBA Grand Champions

Diggin Que = Backyard Grand Champions

Photos submitted


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Southern Pines Blues & BBQ • Perry, Florida

CHICKEN: 1.Sweet Smoke Q2.Cook’s Portable Smokehouse3.Hot Wachula4.Lang BBQ Smokers5.Glenn Bob’s BBQ6.Second Star BBQ7.Pork Rindz8.Smokinwillys Squealers9.Big Papa’s Country Kitchen10.Getta Grip BBQ

RIBS: 1.Chatham Artillery BBQ2.Uncle Kenny’s BBQ3.Forrest’s Fine Foods4.U Rub Me Raw5.Lang BBQ Smokers6.Wooley Bully BBQ Mafia7.Second Star BBQ8.ET’s BBQ9.Jacks Old South10.Hot Wachula

PORK: 1.Budmeisters2.Big Papa’s Country Kitchen3.LJ Smokin’4.Uncle Kenny’s BBQ5.Smokinwillys Squealers6.Blue Butt Farms7.Wooley Bully BBQ Mafia8.Great Lakes BBQ & Feed9.Haulin’ Butt BBQ10.Cook’s Portable Smokehouse

BRISKET: 1.Cook’s Portable Smokehouse2.Glenn Bob’s BBQ3.Haulin’ Butt BBQ4.LJ Smokin’5.Lang BBQ Smokers6.Smokin’ Your Butt7.Getta Grip BBQ8.Forrest’s Fine Foods9.Chatham Artillery BBQ10.Jacks Old South

1.Cook’s Portable Smokehouse2.Big Papa’s Country Kitchen3.Lang BBQ Smokers4.Haulin’ Butt BBQ5.Smokin’ Your Butt6.Budmeisters7.LJ Smokin’8.Forrest’s Fine Foods9.Uncle Kenny’s BBQ10.Wooley Bully BBQ Mafia

11.Glenn Bob’s BBQ12.Hot Wachula13.Bub-Ba-Q14.Chatham Artillery BBQ15.Getta Grip BBQ16.U Rub Me Raw17.Jacks Old South18.Sweet Smoke Q19.Smokinwillys Squealers20.Blue Butt Farms

OVERALL:

Dana Hillis and Lenard CookFirst and Second Overall

Brad Kay, Lang BBQ SmokersThird Place Overall

Haulinʼ Butt BBQFourth Place Overall

Smokinʼ Your ButtFifth Place Overall



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It’s All About The Taste!

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Cookston Wins Whole Hog Third Year in a Row!

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Table of Contents

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2012 Memphis In May Edition

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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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11/201212/12


THE BIG PIG JIG • Vienna, Georgia • MBNBIG PIG JIG • Vienna, Georgia • MBNNovember 4, 2012 • Grand Champion - Myron Mixon

Photos submitted by Cynthia Leigh McCallDooly County Chamber / The Big Pig Jig


S.C. Barbeque “Stacks”Up Among Nation’s BestThe glitz and glamour of the Las Vegas strip was in starkcontrast to the time honored art of barbequing as 85 of thebest teams in the country vied for top honors on Nov. 1through Nov. 4 at the first World Food Championship.

The World Food Championship committee selected 90premiere BBQ competitions and invited the winners tocome to Las Vegas for a head to head cook-off with thechance to take home a portion of the $50,000 purse. Therewere teams from every state and a few cooks from Eu-rope, where competition BBQ is becoming very popular,representing different styles and flavor profiles.

I had the chance to meet a lot of nice people and some ofthe teams that I’ve read about or seen on the “BBQ Pit-masters” TV show. With judgesfrom all over the country, I wasable get a feel for what they wereused to judging, and to comparethe different styles from Califor-nia, Texas, Florida and the mid-west. Everyone was cordial andinterested in The South CarolinaBarbeque Association and howwe cooked barbeque in the south.Our table captain was from theSan Diego area and was amazed when I told him that Iwould stop at a “Hundred Mile Barbeque” joint on theway home from judging. After I explained what “HundredMile Barbeque” was and that you may find it at an oldstore, farm house or concrete block building on a countryroad that’s only open on Thursday through Saturday untilthey run out, he just shook his head.

Of course South Carolina had great representatives in JeffSmith and Larry Bowling of Smokin’ Stacks and the Ful-mers of “Ultimate Tailgaters” both from Aiken, S.C. Jeffand Larry won the S.C. Peach Festival BBQ to earn an in-vitation. When they said they were going to do whatever ittakes to get to Vegas, I knew I had to go and judge. It wasa major undertaking for them to travel 2,200 miles with allof their equipment with just a hope of finishing mid-pack,but great BBQ can not be denied.

Smokin’ Stacks came in fourth in butts with a score of173.143! Compare that to the Grand Champion’s score of167.4286 for twenty fourth place in butts and it’s easy tosee that Jeff and Larry can cook with the best this countryhas to offer. Not only are they great cooks they are alsotwo of the finest representatives we could wish for. Jeffand Larry, you made us proud, congratulations.

Don Adkins is South Carolina Barbeque Association Dis-trict Chief Marshal.

UpcomingEventsJan. 18S.C. StateChampionshipAwardsState House Columbia, S.C.

Jan. 19Marshal’s Meeting Maurice’s BBQWest Columbia

Feb. 2Judge’s SeminarAiken, S.C.

Feb. 23Bands, Brews & BBQ FestivalPort Royal

Visit www.scbarbeque.com

for a complete listof details,

addresses & times

Facebook: South CarolinaBarbeque Association

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

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

Don Adkins

Dalton Bryant,pitmaster in

training withGeorge King

of Can’t QuitSmokin,’samples

championshipbarbecue in

Ridgeway. Dalton’s picture

will be featured ina publication by

the University of South Carolina

promoting festivals in South

Carolina.

Brian and Sherry Teigue finish the2012 BBQ season in style with a firstplace finish at Conway in November.

Congratulationsto our newestCertified Judgeswho earnedtheir aprons in Conway!

St. Nicholas Winterfest in Conway, S.C.

Jeff Smith and Larry Bowling of Smokin’ Stacksstand with Don Adkins, SCBA District Chief Marshal


Kansas City Barbeque Society

January 11-12, 2013King of the Grill (Competitor’s Series) Phoenix, AZ[TENTATIVE] STATE CHAMPIONSHIPContact: Tom Duncan Phone: 480-209-9685. [email protected]

January 25-26,20135th Annual Lake Havasu Music Brews & BBQ Championship Lake Havasu City, AZSTATE CHAMPIONSHIPContact: Skip & Cheryl Rams-den Phone: 928-208-2375. [email protected]

January 25-26. 2013Lakeland Pig FestivalLakeland, FLSTATE CHAMPIONSHIPContact: Cece Christian Phone: 863-450-3322. [email protected]

February 8-9-2013Georgia BBQ Championship Throwdown Young Harris, GASTATE CHAMPIONSHIPContact: Bobby Brum-ley Phone: 706-379-4612. [email protected]

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

South Carolina Barbeque Association

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

Georgia Barbeque Association

Judge Training ClassJanuary 19, 2013

New Perry HotelPerry GASign in begins at 1:00 PMClass begins at 2:00 PM Class Fee – $15 per personplus GBA membership of$35 for individual or $50 for family of 2

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

March 1-2. 2013 Plains Pig Pickin’Plains, GA

Florida Barbeque AssociationJanuary 4-5, 2013

Ziggy Dick’s BBQ Cookoff & Festival - Naples, FLRotary Club of Naples Bay3256 Sturgeon Bay Court Naples, 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, FLCarole 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 Festi-val Apopka, FLCity of Apopka, Florida - 175 East 5th Street - Apopka, FL 32703Chuck Carnesale: (407)-703-1756

February 15-17, 2013Southeast Regional Pigfest Tallahassee, FLDiane 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 & Recreation Department - 555 Ledwith Avenue - Haines City, FL 33844Holly Carter: (863)-421-996

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

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

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

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

Memphis Barbecue Network

Dec 30 - 31, 20122nd Annual AutoZone Liberty Bowl BBQ BowlTiger Laneat Liberty Bowl StadiumMemphis, TNContact: Patrick ByrnePhone: 901-795-7700Email: [email protected]

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

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

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

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

WWW.BQTIMES.COM

Calendar of Events


CHICKEN: 1. Blitzkrieg BBQ2. Florida Boys3. Collision Course BBQ4. Big Papa’s Country Kitchen5. Git-R-Smoked6. Newman’s BBQ7. Two Crackers Cooking8. Seasoned Smoke BBQ9. Unknown BBQ10. Hogs Gone Wild BBQ

RIBS: 1. Swamp Boys2. All Racked Up3. Sweet Smoke Q4. Git-R-Smoked5. ET’s BBQ6. Lang BBQ Smokers7. Newman’s BBQ8. Unknown BBQ9. Florida Boys10. Accutech BBQ

PORK: 1. Newman’s BBQ2. [Tie]Big Papa’s Country Kitchen2. [Tie]Git-R-Smoked4. Swamp Boys5. Cedar Creek BBQ6. Blitzkrieg BBQ7. The Woodhouse Grill8. Sweet Smoke Q9. All Racked Up10. Hogs Gone Wild BBQ

BRISKET: 1. Sweet Smoke Q2. Swamp Boys3. Blitzkrieg BBQ4. Hogs Gone Wild BBQ5. Unknown BBQ6. Git-R-Smoked7. Swinos8. Lang BBQ Smokers9. The Woodhouse Grill10. Accutech BBQ

December 1, 2012 • FBA • Sebring, FLCentral Florida BBQ Festival

Grand Champion: Rub Bagby, Swamp BoysReserve Champion : Terry McKay, Git-R-Smoked

CHICKEN: 1. Big Papa’s Country Kitchen2. Second Star BBQ3. Two Crackers Cooking4. Uncle Wendy’s BBQ5. Sweet Smoke Q6. Tiki Time BBQ Team7. Swamp Boys8. Everglades Seasoning BBQ Team9. Hog Jims10. Swinos

RIBS: 1. Blitzkrieg BBQ2. Git-R-Smoked3. Big Papa’s Country Kitchen4. Swamp Boys5. No Curfew6. Sweet Smoke Q7. Everglades Seasoning BBQ Team8. One In The Chamber9. Two Crackers Cooking10. Swinos

PORK: 1. [Tie]Florida Skin-n-Bones1. [Tie]Swinos3. Swamp Boys4. [Tie]Sweet Smoke Q4. [Tie] Everglades Seasoning BBQ Team6. Big Papa’s Country Kitchen7. Blitzkrieg BBQ8. Bubba’s Scrub Oak BBQ9. Uncle Wendy’s BBQ10. Tiki Time BBQ Team

BRISKET: 1. Swamp Boys2. Everglades Seasoning BBQ Team3. Sweet Smoke Q4. Git-R-Smoked5. Big Papa’s Country Kitchen6. Kick the Tire, Light the Fire7. Two Crackers Cooking8. Blitzkrieg BBQ9. Uncle Wendy’s BBQ10. Bubba’s Scrub Oak BBQ

November10,2012 • FBA • Melbourne, FLSpace Coast Barbecue Festival

Grand Champion: Rub Bagby, Swamp BoysReserve Champion :Dana Hillis, Big Papa’s Country Kitchen

Rub Bagby , Pitmaster - Swamp BoysGrand Champion

Sebring and Melbourne, Florida

Dana Hillis, PitmasterBig Papaʼs Country Kitchen

Reserve Champion Melbourne, Florida

Terry McKay, PitmasterGit-R-Smoked

Reserve Champion Sebring, Florida

Blitzkrieg BBQ First Place ChickenSebring, Florida

Sweet Smoke QFirst Place BrisketSebring, FLorida

Florida Skin-n-BonesFirst Place Pork

Melbourne, Florida


Smokin’ Up Th e Campground More than just a cook-off in Calhoun, GAARTICLE AND PHOTOS BY

JAN JEUP-WILSONFollowing a weekend chock full of fun,

food, and rivalries, Bub-Ba-Q walked last to claim the top spot at the 1st annual Smokin’ Up The Campground contest with a solid score of (698.8570). The chatter for day was the put to rest when 3 Eyz BBQ was called to the stage to claim Reserve Grand Champion and secure their KCBS Team of the Year slot for 2012. House of Hickory took 3rd, Gilly’s BBQ and South Pork fi n-ished out the top 5 overall with only 2 ten thousandths of a point separating 4th & 5th places.

Swineholio backyard BBQ, led by pit-master John Goff dominated the Ancillary contests taking 1st in Ribs, 2nd in Veg-etable, and 3rd in Chicken. Another great showing in the Backyard contest was held by Paul Casey of Diggin’ Que, taking 2nd overall for the Ancillary’s.

The Chicken category was won by House of Hickory, with a near perfect score of 179.4286; edging out Bub-Ba-Q who took 2nd. Curly Tails edged out 3 Eyz BBQ and JoBeaz Blazin’ Butts & Wings for the 3rd spot. 3 Eyz BBQ and JoBeaz rounded out the top 5 with a tied score of 176.5714.

The close race of the day was in the Rib category with Gilly’s BBQ taking the top

spot over Warren County Pork Choppers by 2 ten thousandths of a point. DoRagQ edged out Moyers Competition Bar-B-Q for 3rd place also by 2 ten thousandths of a point. Que’n Stew’n & Brew’n fi nished out the top 5 in Ribs.

Kudos must be given to Scott & Suzanne Burton with South Pork for their perfect 180 in the Pork category. This helped catapult them to fi nish 5th overall for the day. Gil-ly’s BBQ claimed the 2nd spot with JoBeaz Blazin’ Butts & Wings in 3rd, Bub-Ba-Q and 3 Eyz fi nished out the Pork category at 4th and 5th respectively.

Bub-Ba-Q maintained a solid lead grab-bing the top spot in Brisket. Smokin’ Aces Crapshoot BBQ led by Mark Rasmussen out of Grand Haven, MI claimed 2nd in Bris-ket followed by Que’n Stew’n & Brew’n in 3rd. Pit Bull’s Up In Smoke got 4th and Firehouse Smokers fi nished the Brisket cat-egory in 5th place.

First time event organizer, Aaron Walk-over, did a fantastic job with this event. The facility was great – who doesn’t like a camp-ground? Many of the teams were already inquiring about securing the same spot for next year! There was great entertainment by local bands, a fi rst annual Poker-Run, lots of vendors and great support for the lo-cal United Way, their local charity.

Calhoun, Georgia • December 1, 2012 • KCBSCHICKEN:

1. House of Hickory - 179.42862. Bub- Ba-Q - 178.28583. Curly Tails - 177.14304. 3 Eyz BBQ - 176.57145. JoBeaz Blazin’ Butts & W - 176.57146. 4 Smokin’ Butts - 174.28587. Smoke Me Silly - 173.71428. Munchin’ Hogs @ Hilton - 173.14309. Dawg on gud BBQ - 173.143010. Choo Choo Train BBQ - 172.5716

RIBS:1. Gilly’s BBQ - 177.71442. Warren Co Pork Choppers - 177.71423. DoRagQ - 174.85724. Moyers Competition Bar-B - 174.85705. Que’n Stew’n & Brew’n - 173.71446. Curly Tails - 172.57147. Dirty Ol’ Butt Slappers - 172.00028. 3 Eyz BBQ - 172.00009. Serial Griller - 169.714210. Munchin’ Hogs @ Hilton - 169.7142

PORK:1. South Pork - 180.00002. Gilly’s BBQ - 176.00003. JoBeaz Blazin’ Butts & W - 174.28584. Bub- Ba-Q - 173.71425. 3 Eyz BBQ - 172.57146. House of Hickory - 172.57147. Deep South BBQ - 172.00008. Firehouse Smokers Tn - 171.99989. Munchin’ Hogs @ Hilton - 171.428610. Smoke Me Silly - 170.8570

BRISKET:1. Bub- Ba-Q - 177.14282. Smokin Aces Crapshoot BB - 176.00023. Que’n Stew’n & Brew’n - 174.28564. Pit Bulls Up in Smoke - 174.28565. Firehouse Smokers Tn - 173.71426. Georgia Boys BBQ Team - 172.57147. Old Plantation BBQ - 172.57148. Gilly’s BBQ - 170.85709. House of Hickory - 170.857010. 3 Eyz BBQ - 170.8568

Grand Champion: Bub- Ba-QReserve Champion: 3 Eyz BBQ


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2004 Cargo Express Toy Hauler Set Up For Com-petition BBQ!

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2013 Pigs and Wings BBQ Competition 2013 Pigs and Wings BBQ Competition FEBRUARY 22-23, 2013 OVER $12,000 PURSE

[email protected] Accepting Cook-Teams, Vendors, Judges and Sponsors

YOU DON’T WANT TO MISS OUT ON THIS EVENT, MARK YOUR CALENDERS TODAY!

Featured Categories:• Brisket • Chicken • Pulled Pork • Ribs • Pork Loin • Dessert • Brunswick Stew

• Bloody Mary • Margarita

Hosted By:

Presented by:Find Us to keep up with all the most current updates

on this competition.

Documents

December 2012 BBQ Times