Backyard bracket filling with flavor Lets amateurs test their skills By Jennifer Sami
jsami@forsythnews.com
Shan Mize is back with a vengeance. This time, the griller is working with fellow Rotarians — instead of against them — in the backyard barbecue competition at National BBQ Cup: Que’n in Cumming. “We’re going to combine our forces,” he said. M i z e ’s b a r b e c u e t e a m , P o p n Chubby’s, had a good showing at the first Que’n in Cumming. So good, he decided to go pro last year. “We came away with three awards that first year,” he said. “We won the people’s choice in stew last year at the professional level, but we did a lot better the year before.” Since Mize, his partner James Mundy and the Rotarians all work full time, he said it’s difficult to carve out practice time together, but he’s still fairly confident in his chances for the year, particularly in the sauce category. “It’s a tomato-based sauce, but it’s won first place in three different competitions, and then we have a mustardbased sauce that’s won the top-10 a couple of times.” Like Mize, many other local grillers will compete in the backyard barbecue event, including about a dozen from Forsyth County. It’s not about the prize money, said Randall Bowman, event organizer. “The backyard guys are really where most of your local teams are, and they’re in it more just for bragging rights and having a fun and enjoyable weekend,” he said.
“Backyard’s set up to kind of get your feet wet, to get some experience, meet some people and really ... see if taking the next step up to pro is a thing you want to do.” In total, Bowman said there will be about 45 teams in the backyard field, which he said has less pressure but still is competitive. It will be the first time for Fred Gates, on the Green Eggs and Ham team, made up of co-workers from a general contracting company. Gates is the pit master, due to his experience. “I’ve just always liked barbecuing or cooking in general,” he said. “I was nominated by the team members as the lead pit master.” Everybody is contributing to the team, however. Gates said even the sauce is a combination of the team’s suggestion. It’s tomato-based, tangy, sweet and spicy. Despite high hopes, Gates doesn’t expect to go pro. The event is “just for fun.” For Bryan Oliver, it’s also the first time competing in the event. He’s bringing along his teenage sons, Taylor and Cody. His team, Oliver and Sons, is an experimental squad. “I’ve been barbequing at home for seven or eight years. I wanted to compare my barbecue with everyone else’s,” Oliver said. “Now it’s just fun, but who knows what it will lead to.” He likes his odds in the ribs category, saying his are “tender, moist and have got a real good smoke flavor to them.” Regardless of how his barbecue fairs, Oliver said it will still be a great event with his boys. “It’s just quality time we can spend together to get away from the video games and the TV and get outside and cook some barbecue.”
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