The BBQ Times “For The Folks That Want A Little Smoke In Their Life”
Volume 5• Number 2
QSB wins Grand in Calhoun Check out the Special Supplement Inside with the 2013 Christmas Greetings!
Table of Contents
Scott Smith, his wife Lynn, their son Christopher, and Mitchell Bedwell share big smiles after winning Grand Champion of the Calhoun, GA KOA Campground’s, 2nd Annual Smokin’ Up the Campground BBQ Competition December 7, 2013.
■ Audrey Evans.............Page 4 ■ Moultrie, GA..............Page 3 ■ “Famous Dave” ....... Page 6 ■ Jacksonville, FL ....... Page 7 ■ SCBA ........................ Page 8 ■ National BBQ Cup...Page 10 ■ Elba, AL ................... Page 12 ■ Jeff Petkevicius.......Page 13
■ Classiﬁeds .............. Page 15 Ofﬁcial Publication of:
Photo by Suzanne Burton
By Audrey Evans Editor & Publisher
To the northwest of Atlanta and to the east of the Alabama state line is a town named Cedartown, Georgia and that is where you might ﬁnd Scott Smith on a normal day. Scott owns and operates Southern Q Smokers but keeps his feet wet on the BBQ circuit too. Scott was one of the ﬁnal ten teams to compete the second day in Las Vegas, has had mul-
tiple perfect 180 scores and is a member of the 700 club. After all this information it should be no surprise that Scott and his team, Que’n, Stew’n & Brew’n would take home Grand Champion prizes in Calhoun, Georgia December 7 at the Calhoun KOA Smokin’ Up the Campground. Friday night started off with lots of good drinks, food, fun and friends at the Battle of Bands and continued on at the campsites which kept the good warm ﬁre, like Scott Smith. Saturday morning, it was absolutely cold, wet and dreary
but teams, judges, reps and attendees bundled up and went at it for the love of BBQ as turn ins began and the day dredged on. Dealing with the weather appeared to affect a lot of the cook teams in this strong ﬁeld of sixty-ﬁve teams. At the end of the day, Scott Smith had pulled it out with a total 698 score with a second place in brisket, fourth place in pork, seventh place in ribs, and thirty-third in chicken. Pitmaster Tim Grant from Truebud BBQ out of Tonganoxie, Kansas was hot on pursuit for the day as he vied for the ﬁrst place
See QSB Calhoun on Page 2
PAGE 2 spot for Team of the Year for Choppers with a ﬁrst place ﬁnish in KCBS 2013 with Donny Bray of ribs, fourteenth ﬁnish in brisket, a Warren County Pork Choppers. thirty second chicken, and a thirty Tim pulled it out as he walked away eighth in pork. with Reserve Grand Champion afRandall Bowman took Deep ter calls of fourth place in chicken, South BBQ to a ﬁrst place in chickfourth place in ribs, eighth place en and ﬁnished with seventeenth in brisket, and thirty ﬁrst in pork. overall as he had a thirteenth in Donny ﬁnished the day tenth place pork, thirty ﬁfth in pork ribs, and overall for Warren County Pork fortieth in brisket. CHICKEN: PORK: 1. Deep South BBQ 178.3200 1. Killer B’s BBQ 2. Smoke Me Silly 176.5828 2. Midnight Burn 3. Killer B’s BBQ 176.5600 3. Pig Whisperers 4. Truebud BBQ 176.5600 4. Que’n Stew’n & Brew’n 5. Naked ‘Que 176.0116 5. Curly Tails BBQ 6. Squealz On Wheelz 175.4400 6. Two Old Men And A Grill 7. Bub-ba-q 175.4056 7. Shake ‘N Bake BBQ 8. Moyers Competition BBQ- 175.4056 8. German Redneck Cook9. Tenacious Q 174.8800 9. Smoke This 10. Pig Whisperers 174.8572 10. Smokin Hoss -
THE BBQ TIMES DECEMBER 2013 Jim & Jan Burg took home ﬁrst BBQ - 695.3368; 5. Midnight place pork for Killer B’s to Evans, Burn - 694.7884; 6. Pig WhisGeorgia and Jeff Campbell took perers - 694.2860; 7. Smoke home a ﬁrst place perfect 180 score Me Silly - 693.1200; 8. Wicked in Brisket to Watkinsville, Georgia. Que - 691.3828; 9. Smoke This OVERALL POINTS: 689.0624; 10. Warren County Pork 1. Que’n Stew’n & Brew’n Choppers - 688.4796 - 698.2512; 2. Truebud BBQ - 696.0000; 3. Shake ‘N Bake Jeff Campbell takes home ﬁrst BBQ - 695.9428; 4. Killer B’s place brisket for Wicked Que. RIBS: BRISKET: 177.7028 1. Warren County Pork Chop 177.7372 1. Wicked Que 180.0000 177.1428 2. Rockin’ The Smoke 177.1544 2. Que’n Stew’n & Brew’n - 178.2972 176.5600 3. Two Old Men And A Grill 176.5600 3. Pig Whisperers 177.7372 175.4400 4. Truebud BBQ 175.4628 4. Johnny Mitchell’s Smoke- 177.7028 174.2972 5. Tenacious Q 175.4172 5. Shake ‘N Bake BBQ 177.7028 173.7028 6. Old Plantation BBQ 174.2744 6. Smoke Me Silly 177.1544 173.7028 7. Que’n Stew’n & Brew’n - 173.7028 7. Midnight Smokers Mj 177.1428 173.1200 8. Diggin Que-ga 173.1316 8. Truebud BBQ 176.5600 172.5828 9. Templar Temptations 173.1200 9. Jaestar BBQ 175.4056 172.5600 10. Bald Hawg BBQ 173.1200 10. Uncle Bud’s BBQ 174.8456
Pitmasters, start your fires... Season
5 Jim & Jan Burg, team Killer Bʼs accept First Place Winnings in Pork.
is casting immediately! We are looking for Pitmasters with the skills, know-how, conﬁdence, and personalities that viewers will cheer for. Videos should show that you have the cred and the attitude of a winner - show us your smoker, show us your trophies, but most of all, show us that when the
smoke clears, you’ll be the pitmaster walking away with the Cash Prize of $50,000 and the bragging rights as the best there is! Randall Bowman takes home ﬁrst place in chicken for Deep South BBQ.
TO APPLY Upload a 3-5 minute video and email the link to:
firstname.lastname@example.org Videos must be received by December 29th 2013. Be sure to provide your contact information and what part of the US you are coming from!. If you seem like a match we will be in touch right away! Donny Bray takes home ﬁrst place Ribs in Calhoun.
Photos by The Southern Girls BBQ Roadshow
THE BBQ TIMES
Cookin With Stump’s Perfect Score Takes Moultrie By Jim Sewell Vice - President GBA
MOULTRIE, GA - DECEMBER 7, 2013 - The Cooking with Stump team of Walter “Stump” & Tab “Mama Stump McDowell racked up a perfect 600 score in the Pork Loin Finals to capture the Grand Championship at the Moultrie Moose Lodge BBQ Con-
test. Pitmaster Joe Wright of Bethel Smokers, made ﬁnals in all three categories leading you to think he would take home Grand but instead he went to claim the Reserve Grand Championship. Cooking with Stump’s perfect score lead the way in Pork Loin. Bethel Smokers took second place with
Colquitt Cookers in third place. In fourth place was 92 BBQ who was 1 point better than Sauced Hogs Smoke Shack in ﬁfth place. 92 BBQ took top honors in Pulled Pork. Bethel Smokers once again was second with Barbecue Crew in third place. Sunset Smokers took home fourth place. Jethro’s Cooking Crew took
5th place by winning the tiebreaker over Sauced Hogs Smoke Shack. Colquitt Cookers missed a perfect score in the Ribs Finals by 0.3 of a point to take ﬁrst in the category. Bethel Smokers was runnerup for the third time. Just Smokin’ Around took third place. Sunset Smokers claimed fourth place. Lightnin’ Strike BBQ rounded out the top ﬁve.
The GBA will take a few weeks off for the holidays then swing back into action with the Jekyll Island BBQ Beach Bash on January 31 – February Bethel Smokers takes home Reserve 1, 2014. Grand Champion.
GBA Representative Jimmy Nelms, Tab McDowell, Warren Offenburg, Moultrie Moose Lodge Representative And Stump McDowell at the Moultrie Moose Lodge BBQ Contest. PHOTOS BY AUDREY EVANS
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THE BBQ TIMES
Another Year in BBQ has Come and Gone
Audrey Evans Publisher & Editor
Well, December is here. And here I am still wondering what happened to February it seems like. This year has been a hand full. I thought I would go crazy at times but in the end, here I sit.
When I started working on putting the December edition together I realized I was beginning on Volume number 5 of The BBQ Times or better yet, November was Edition one, Volume 5 and December is Edition two. First off I was immediately embarrassed at this horrible mistake I had made. There is no telling what my grandfather would have to say about that one, I can hear it now. But, it was the after thought that became more thought provoking. I came to realize, this meant I have overcome four years of producing this newspaper. I have already started into year ﬁve and I didn’t even realize it. There are many friends
out there that can vouch those four years have not all been the best. They have been hard work. They have been sleep less nights, tears, smiles, FUN, stressful, and even overwhelming moments mixed all together. There were times I didn’t know if I would make it and there were times when you couldn’t knock me down with a stick, I was so happy and “high”. The average person has no idea what I do to put this newspaper together, I don’t even half the time. It comes naturally at this point, it’s what I know, it’s what I love to do. In November, I mentioned that I was thankful for BBQ and my life I have been given with The BBQ Times. Back in 2010, when my fa-
ther through out the words, “Why don’t you bring the BBQ paper back?” in answer to me ﬁnding a part time job after school, I really don’t think I even then knew what I was getting into. A lot of ways, I still feel today I don’t. But when I think at what I have been able to accomplish in the last four years with this newspaper and the fact it is no longer a part time job. It is a full time job that I have acquired as a new lifestyle. It’s a job that I love and I wouldn’t change for a moment. The BBQ world has enabled me to accomplish dreams that I did not know were possible. I have met some of the most amazing people and made some lifelong friends. When I look at the BBQ World, it’s some-
where I see myself spending many years of my life being involved in and that is something I look forward to daily. One thing I ﬁrmly stand behind in the world of BBQ is the relation to family. You don’t have to know anyone your entire life, you might just meet them randomly at a competition and next thing you know you have a life long friend. We spend every weekend together, we are one big family. I have truly been blessed to have this journey and I look forward to the many things to come for everyone in 2014. I really cannot wait for the year to begin and be apart of the many great memories that will be made.
So you see, the three things I am truly Thankful for are pretty simple. It does come down to BBQ, family and the great blessings from above. I hope you enjoy the Christmas Greetings Supplement in this edition. It is a great thing from the many cook teams, BBQ enthusiast and companies in the BBQ world. During this CHRISTmas season, let’s all remember the reason for the season and all the things we do have to be Thankful for in this world. There is too much negative out to let it weigh us down. Continue to think of the positive things, and move forward to an amazing year ahead. MERRY CHRISTMAS!
where I go. I am not sure what it is about this time of year that gets everyone in the mood to cook but there are always plenty of cookies, fudge, haystacks, and snacks no matter where I am. This year I decided to look at food that I could keep out for guests that come over to the house, or snack on myself. I am a big fan of nuts as a cure for the munchies. Pecans, almonds, peanuts, hazelnuts, brazil nuts, cashews, and shoot I love them all. By themselves, mixed, on top of a Dairy Queen sundae, you name it and I am most likely a fan.
Pondering being a great pass time of mine, I took to ﬁguring out if I should go salty, sweet or savory. Oh the possibilities are endless. After some brief experimenting I decided that I would smoke almonds, pecans, and pumpkin seeds. While technically not a nut, we had pumpkin seeds left over from Thanksgiving so why not use them as well. I thought about dressing each item a couple of different ways and after some experimenting I found that I like pumpkin seeds just mixed with season salt and cooked until nice and crunchy. We have roasted pumpkin seeds for years in the oven, but the smoke added a really nice punch to the seeds and the kids just loved these. I found that almonds require more smoking time to really get a solid smoke ﬂavor to penetrate throughout. I love chocolate covered almonds and while sweet is ok, I decided to have my almonds on the spicy side. These make a great snack
for watching football or just during the day when you want a little crunchy snack. Pecan pie being my favorite pie I enjoyed ﬁnding a sticky sweet recipe for half of my pecans. The other half I went with only the smoke ﬂavor just enhanced the natural ﬂavor of the pecan. I think the plain pecans would go great in a Chex party mix which I am going to have to add to my To Do list. Because Pecans are a softer nut, the ﬁrst batch I smoked was almost too strong and the smoke was overpowering for my taste. I found that they require about half the time it takes to smoke the almonds
to reach a pleasant balance between the natural pecan ﬂavor and the smoke.
The Holiday Season Can Be A Little Nutty
Brandt Haney Backyard BBQ Studs Columnist Each year as the holiday season approaches I am always look forward to all the food that is available every-
Editor & Publisher Audrey A. Evans Published by Double A Evans, LLC DBA The BBQ Times. Mailed Periodical Postage Permit Pending at Perry GA. 31069 The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333
Smoked Spicy Almonds
1⁄2 lb whole almonds 11⁄2 tsp Worcestershire sauce 1⁄2 tsp granulated garlic 1/8 tsp cayenne pepper Salt to taste Mix spices in a bowl. Toss almonds to coat well. Create a single layer on a cookie sheet or aluminum foil. Smoke at 225 degrees for approximately 4 hours. If using a charcoal as the main heat source, be sure to keep large moist chunks of wood on the ﬁre for con-
Smoked Pumpkin Seeds
1 lb pumpkin seeds, washed clean and dry 1 Tbsp canola oil Lowry’s Seasoned Salt to taste Toss seeds in oil to coat. Create a single layer on a cookie sheet or aluminum foil. Coat seeds well with seasoned salt. Smoke at 225 degrees for approximately 3 hours or until the consistency you prefer. Less time would be required for a more chewy texture.
See Haney Page 5
HANEY From Page 4 Smoked Sticky Sweet Pecans
1 lb raw pecans 1⁄4 cup honey 3 Tbsp apple cider 2 Tbsp cinnamon 1 Tbsp sugar 1 Tbsp brown sugar pinch of kosher or sea salt Heat honey in microwave to loosen. Mix honey with apple cider in a bowl. Add cinnamon, sugar and brown sugar to bowl and mix well. Add pecans and coat well. Create a single
layer on a cookie sheet or aluminum foil. Smoke at 225 degrees for approximately 2 hours. Pull out of the smoker and sprinkle with salt while still sticky. Let cool until easy to handle, about 1 to 2 hours. If you prefer you can smoke the nuts without the coating ﬁrst. Then toss them in the mix and put them in the oven at 325 for 30 minutes. This makes it easier to handle in the smoker but does not produce as strong of a smoke ﬂavor. A nice thing about smok-
Nolen Custom Smokers
THE BBQ TIMES ing nuts is there is really no right way to ﬂavor them. You just add spices you Grand Champion : Victory Lane BBQ - (Whole Hog) thing you would enjoy and most likely you will have WHOLE HOG a winning batch. You get 1. Victory Lane BBQ to spend time with your 2. Boars Night Out smoker and can stay out of 3. Ubon’s The Champion’s the kitchen, which is usually occupied this time of year in SHOULDER my house. They are great as 1. Boars Night Out 2. Ubon’s The Champion’s snack or you can put them 3. Fireman John’s BBQ in bags or small jars and give them as gifts. Happy RIBS Holidays to all you Back 1. Victory Lane BBQ Yard BBQ studs. 2. Diamond D Cooking Team 3. Chimneyville Smokehouse BBQ
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THE BBQ TIMES
The Best Cranberry Sauce Ever... From “Famous Dave”
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of Southern Style Prep
All over America during the holidays, can openers are opening up tin cans ﬁlled with cranberry jelly... it’s about the same as if plastic cartons ﬁlled with processed turkey slices were placed on the table. YUK! Fresh cranberry sauce is incredibly easy to make so enjoy these wonderful gifts of nature! If by some chance there’s leftover cranberry sauce... I highly recommend brightening your morning by placing a dollop of cranberry sauce on your morning omelet! Merry Chrisdavetmas
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BEST CRANBERRY SAUCE EVER 1 large seedless navel orange pureed in food processor (yes, the whole thing!) 1 lb. fresh cranberries 1 cup orange juice concentrate 1 cup apple juice concentrate 1 large apple, skinned and grated 1/2 cup dried cherries 1/2 cup dried cranberries 1/2 cup golden raisins 1 cup pecans, chopped (optional) 1/2 tsp. salt 1/4 tsp. cinnamon Wash and clean the orange. Slice the orange into
eighths, removing both ends and lightly puree the entire orange in a food processor. In a large saucepan, place cranberries, pureed orange, and remaining ingredients. Cover and let simmer. Stir occasionally. Continue simmering until cranberries fully burst— about 15 minutes. Remove from heat, cool down, and refrigerate overnight. Refrigerate your serving dish before ﬁlling. Serve cold. Delightfully serves a party of 8.
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THE BBQ TIMES
Wooley Bully Mafia Strikes Again in Jacksonville By Audrey Evans Editor & Publisher
JACKSONVILLE, FLORIDA - On November 22-23, 2013 in the quaint little campground called Flamingo Lake RV Resort, the introduced a new event called the Smokin’ Flamingo BBQ and Music Fest. It was a ﬁrst annual event, but plans are already under way for the next year to come.
The perfect set up for a stage and music festival right along with large campsites for the cook teams overlooking a lake. That’s my kind of contest. With forty-one teams and nearly perfect cook sites the competition was steep. Damon Wooley and his “BBQ Maﬁa” walked out with a second place chicken, sixth in ribs and sixth
Brad Kay in pork to take home Grand 2. and Corree 1. Champion. Dana Hillis was not too Schurman took far behind in Reserve af- over the Ribs ter turning in a third place category again chicken, and ﬁfth place ribs. with their ﬁrst ﬁnish Cookin’ with Stump, place Stump & Tab McDowell and an eighth took home third place over- in brisket. Charlie Owall with a ninth place ribs, ens took his and second place pork. Glenn Purvis took Glenn team Smokin’ 3. Butt Bob’s BBQ Your out of Ala- to ﬁrst place chua, Florida in pork and to a ﬁrst place Chow’n Down in brisket and the Q out of also a seventh Orlando Florin pork ﬁnish- ida took home ing thirteenth ﬁrst in Chicken. overall. 1. Damon Wooley, Wooley Bully BBQ Maﬁa- Grand Champion. 2. Dana Hillis, Big Papaʼs Country Kitchen - Reserve Grand 3. Brad Kay, Lang BBQ Smokers First Place Ribs 4. Charlie Owens, Smokinʼ Your Butt - First Place Pork 5. Goodfellas BBQ - Backyard Grand Champion 6. Chowʼn Down the Q - First Place Chicken for orders using the discount code: 7. Big Bad BBQ - Backyard Reserve Grand 8. Glenn Purvis, Glenn Bobʼs BBQ - First Place Brisket
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South Carolina BBQ Association
THE BBQ TIMES
By Mike Horne SCBA Representative
By Mike Horne SCBA Representative
Our ﬁrst ever Darlington Speedway Speed and Feed Festival. This event was held on November 6 & 7. What an event, the Ladyin-black Racetrack, a great carshow, outstanding entertainment, and of course some of the best BBQ in the state. The winners were; 1st place –Smokin’ Stacks =Pitmaster Larry Bowling, 2nd Place –No Pig Left Behind – Pitmaster Doug Quinn, 3rd Place – Palmetto Smokehouse.
1st place in Darlington – Smokinʼ Stacks Pitmaster Larry Bowling
3rd Place in Darlington– Palmetto Smokehouse.
2nd Place in Darlington – No Pig Left Behind Pitmaster Doug Quinn
1st place in Conway - All Smoked Up Gary Taylor, Pitmaster
New for 2014 Forrest’s Fine Foods, LLC is proud to announce the introduction of the Southeastern Institute of Outdoor Cooking. Weekend classes will be held with each one themed in a different area of outdoor cooking, from competition BBQ classes to cooking over an open ﬁre.
For more information contact: Forrest Dilmore 850-209-7777 email@example.com
Our last event of 2013 was the Conway St. Nicholas Festival. Always a great event around the beautiful setting of Conway. Winners were: 1st place All-smokeup Gary Taylor, Pitmaster, 2nd place Up In Smoke– Brian Teague, Pitmaster, 3rd Place Smokinn’ Stacks , Jeff Smith, Pitmaster.
2nd Place in Conway Up In Smoke Brian Teague, Pitmaster
3rd place in Conway - Smokinʼ Stacks Pitmaster Larry Bowling
The BBQ Times
THE BBQ TIMES
South Florida Pro BBQ Competition at Isle Casino - Pompano Beach, FL From FLBBQ.ORG
POMPANO BEACH, FL - OCTOBER 25-26, 2013 Big Papa rolled the dice at the Isle Casino’s 2nd Annual Pro Barbecue Contest in Pompano, FL and came up a winner. 2nd in Ribs and Pork beat the house, giving head cook Dana Hillis his third Grand Championship of the year. Hot Wachula’s, Matt Barber, who is only one point out of 1st Place in the 2013 Team of the Year standings, was Reserve out of 26 cook teams. Tommy Harden took Blitzkrieg BBQ to ﬁrst place in chicken; Isle Stud Porkers took ﬁrst place in pork, Tillmasn’s BBQ Took home ﬁrst place in Brisket and Jim Elser of Sweet Smoke Q took home ﬁrst place in Ribs. 1. Big Papa’s Country 2. Hot Wachula’s 3. Sweet Smoke Q 4. Blitzkrieg BBQ 5. Isle Stud Porkers 6. Bar-B-Que This 7. Git-R-Smoked 8. Tillmans BBQ 9. Florida Skin-n-Bones 10.The Q
Big Papaʼs Country Kitchen Dana Hillis, Pitmaster Grand Champion
OVERALL: 757.93332 11. Smokin’ Blue Q 12. Stoked on Smoke 754.79998 13. Two Crackers Cooking 753.88330 14. Smokin’ Gator Barbecue 752.86664 15. Runnin’ Thru The Smoke 751.16667 16. 2 Cubans and a Redneck 749.63334 17. Pharter Starter’s BBQ 744.19999 18. Smoked ‘Que 743.09999 19. Big Poppas 742.78332 20. Pig In or Pig Out 737.41666
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Blitzkrieg BBQ 195.98332 Smokin’ Gator Barbecue193.16666 Sweet Smoke Q 193.13333 Hot Wachula’s 192.43332 The Q 191.26666 Bar-B-Que This 191.25000 Florida Skin-n-Bones 190.73333 Isle Stud Porkers 189.51667 2 Cubans and a Redneck188.18332 Pharter Starter’s BBQ 188.16667
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Sweet Smoke Q 195.03332 Big Papa’s Country 193.38333 The Q 191.48333 Two Crackers Cook 191.00000 Stoked on Smoke 190.11666 2 Cubans and a Redneck189.34999 Smokin’ Blue Q 188.61668 Blitzkrieg BBQ 187.68333 Tillmans BBQ 187.21667 Florida Skin-n-Bones 186.65001
736.70001 736.0666 733.39999 721.88332 719.13335 717.89997 710.38334 707.03334 698.88335 696.01667
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Isle Stud Porkers 194.81666 Big Papa’s Country 192.21666 Smokin’ Blue Q 191.26666 Hot Wachula’s 189.80000 Blitzkrieg BBQ 189.76667 Florida Skin-n-Bones 189.29999 Two Crackers Cooking188.63333 Runnin’ Thru The 186.91668 Bar-B-Que This 186.90001 Git-R-Smoked 185.08333
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
BRISKET: Tillmans BBQ 193.34999 Bar-B-Que This 190.75000 Hot Wachula’s 188.15000 Git-R-Smoked 187.48334 Big Papa’s Country 187.06666 Isle Stud Porkers 184.61667 Sweet Smoke Q 181.58332 Blitzkrieg BBQ 179.43332 Pharter Starter’s BBQ 177.03334 Palm Beach Porkers 176.26667
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Hot Wachulaʼs Matt Barber, Pitmaster Reserve Grand Champion
Blitzkrieg BBQ Tommy Harden, Pitmaster First Place Chicken
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Tillmanʼs BBQ First Place Brisket
Isle Stud Porkers First Place Pork
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THE BBQ TIMES
Moyers Competition BBQ Team Claims Tops the Charts at “NBC” Article by Jan Jeup-Wilson
CUMMING, GA - NOVEMBER 18, 2013 - The National BBQ Cup, in its third year, is the largest barbecue event in Georgia and one of the largest in the country and took place at the Cumming Fairgrounds in mid-November. This prestigious event is well organized by Randall Bowman, who says it’s gotten a little bigger each year! This year, Bow-
man was able to conquer the red tape and provide the attendees with its ﬁrst ever Beer Garden. Bowman said, “Beer should be a big ﬁnancial boom for the event and the community.” Bowman and his crew at “NBC”, The National BBQ Cup, always ensure there is plenty to do for those that come out for the event. There is an opportunity to purchase “Tasting Tickets” and cast your vote for your
favorite “Que” – this always gets the public involved and anxious to take part. They have a huge kid’s play area with lots of fun inﬂatable and interactive games for the kids, there was a kids bungee bounce that brought lots of screams and squeals, not to mention the face painting. There were vendors galore with great shopping for all. Moyers Competition BBQ Team pulled out is ﬁrst ever Grand Champion at the 3rd
Moyerʼs Competition BBQ Team takes home Grand in Cumming, GA at the National BBQ Cup. They are shown here with Scott Smith and his son, Christopher, Melissa Moyers, Bill Perkins, Jeremy Moyers, Case Moyers, Tim Thomas and Don Adams celebrating the win! Photos by The Southern Girls BBQ Roadshow
For the love of everthing bbq!
annual National BBQ Cup. The team is comprised of Pitmaster Jeremy Moyers and his father-in-law, Bill Perkins – known by all, simply as, “POPS”! Jeremy said his ﬁrst reaction to hearing their team called as
Grand Champion was one of “Utter Shock! There were some of the best competitors in the country cooking this contest, so we had no expectations going in. We were also surprised to hear our name called last because
we only received one call, 1st place pork. There were several teams with multiple calls, so we just knew that we were out of contention for the win. In fact, we were pretty disappointed because John Hale called the top 15
�������with our ��������� ��������������������������������� ���������������������������������� �������������������������� ������������������������������ ����������������������������� ����������������������������� ����������������������������� �������������������������������� ���������������������������������� �������������������������������� ����������������������������������
DECEMBER 2013 overall, and when he got down to the top 5 we just knew that we didn’t even make it into the top 15. So we went from disappointment to utter shock within a split second!” Moyers also says this win is special on many levels – “First, Randall Bowman has become one of my best friends over the past year, so to get our ﬁrst win at his contest was amazing! Second, this was our ﬁrst contest cooking on and representing our newest sponsor, Southern Q Smokers. We had been looking into making a move away from our Jambos for a while, and made the decision to move to a Southern Q Gravity feed about a month before this contest. Tim Thomas and Scott Smith are great guys and have been amazing to work with! I was very happy to be able to pull off our ﬁrst grand at the ﬁrst contest that we cooked on their cooker.” Moyers was dead on when he said this event had some of the best competitors in the country; “NBC” drew the likes of Donny Bray with Warren County Pork Choppers who claimed Reserve Grand, Anthony Sutton and the crew of Curly Tails took home several trophies including 3rd overall, Tina Cannon with The Pit Crew made a few walks to the stage and ﬁnished with 4th overall, and Tommy Hous-
ton of Checkered Pig heard his name called a few times with the last as 5th overall. Many other big name teams were also present for the 3rd annual “NBC”, including; Swiggin’ Pig, Parrothead Smokers, South Pork, Pellet Envy, 4:20 Q, Que’n-Stew’n-N-Brew’n,
THE BBQ TIMES Chix-Swine-&-Bovine, Aporkalypse Now, The Blue Bloods, Wicked Que, Smoke Me Silly, and Smokin’ Triggers, just to mention a few. The list could go on, and on, and on, with top-notch quality teams making up a ﬁeld of over 75 Pro teams.
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Anthony Sutton and his team of “Curly Tails” took home third place overall earing walks to the stage for ﬁrst place brisket, third place chicken, and seventh place pork.
Charcoal grate Gas cut off switch Moisture infusion system Same features as all Southern Pride commercial smokers.
Daniel Lowery judges pork enteries at the National BBQ Cup in Cumming, Georgia.
O D E W -B-QU BAR
Donny Bray wins Reserve Grand Champion at the National BBQ Cup Queʼn in Cumming November 18, 2013 for his team Warren County Pork Choppers.
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Sixth Annual Foggy Bottom Bar-B-Que Bash Elba, Alabama • November 8-9, 2013 • Florida Barbecue Association Alabama State Championship
Swamp Boys Grand Champion 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Daddy Grayʼs Reserve Champion
Rooster Sunday 193.63332 Poverty Hill Smokers 191.68333 The Ross Team 188.89999 Daddy Gray’s 188.70000 Wagon Wheel Grill 187.66667 Winks Barbeque 186.76667 Trippsmoke 186.71667 Give It To God 185.56666 Haulin’ Butt BBQ 185.05000 Hot J 184.75000
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Rooster Sunday First Place Chicken
RIBS: Give It To God 197.38332 Old Man Joes 194.29999 Daddy Gray’s 193.63332 Red Eyed Smokers 192.18334 Swamp Boys 190.76666 Poverty Hill Smokers 190.51666 Haulin’ Butt BBQ 190.50000 Winks Barbeque 190.25001 Trippsmoke 187.35000 BBQ Grillbillies 186.23333
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Old Man Joeʼs First Place Pork
PORK: Old Man Joes 195.70000 Swamp Boys 194.54999 Daddy Gray’s 193.84999 Red Eyed Smokers 193.11667 BBQ Grillbillies 192.90000 Rooster Sunday 190.78333 Winks Barbeque 190.06666 Haulin’ Butt BBQ 188.41667 Forrest’s Fine Foods 187.70000 Trippsmoke 186.96667
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1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Give it to God First Place Ribs BRISKET: Swamp Boys 195.26666 Winks Barbeque 191.46666 Rooster Sunday 190.03335 Grandpa’s Pride 189.51667 Haulin’ Butt BBQ 188.85000 Double Deuce Smokin188.18333 Daddy Gray’s 186.30000 Forrest’s Fine Foods 185.86667 Give It To God 184.41667 Old Man Joes 184.38332
$15 for 12 issues BBQ TIMES
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Winning Grand Champion in God’s Eyes
Jeff Petkevicius Pitmaster Give it To God firstname.lastname@example.org God has His own mathematics. Here’s one of His formulas: Rejection + Mistakes = Victory.... See what I mean. Let me explain. Several months ago, I was contacted by a TV Production company looking to put together a BBQ and God show. Perfect ﬁt, wouldn’t ya say ? Went through the whole interview process and made it to the network who – rejected – me as a competitor. The production company was impressed with me so much, they wanted to pursue having me be a regular part of the show as a judge. Go through the on-camera interview process again, pitched to the network again... and – rejected. Filming for the pilot took place the weekend of Nov 16. The KCBS contest in Plant City, FL was on my schedule for weekend of Nov 16. I went through all of my week long preparations, mentioned
where I was going several time on Facebook and made the 11 hour drive to Tampa and over to Plant City. I got there around 4 PM and was struck by the lack of teams. It looks like the spot for the competition and there were some men working on the electrical hook-ups. I stopped and asked if I was in the correct location. The man said, “yes, but the contest is Next Weekend”! Sure enough, I looked at my watch, and the paperwork and I was an entire week early. The sinking feeling in my gut was enormous. I feel like a complete fool and idiot. The MISTAKE. I couldn’t believe I had made that HUGE of a mistake. With my tail between my legs, I called my sweet wife who was completely understanding and told me to just come on home. Off I went, refueled and started back home looking at another 11 hour ride. Just before I left, I put a quick post on my Team Facebook page telling my sad story. As I was 30 miles north on I75, I got a text from Andy Simpson telling me that there was a competition in Lakeland, very close to where I was. Sure enough, I checked out the KCBS website and there it was! I called the organizer Donovan and asked if there were any open spots. His reply, “no, I’m sorry, we’re full, just ﬁlled the last open spot”. I told him my sad
story and all Donovan said was, “come on over Jeff, we’ll make a spot for you”. An hour later, I was set up in the most beautiful spot under a mossy oak tree, plenty of grass, great power and water... I couldn’t believe what had just happened. Just getting to the Lakeland, when Pigs Fly contest is proof enough that God loves me to arrange a competition 3 miles from the one I messed up on, but the story doesn’t end there.... The cook went great and I ended up getting an 18th in Chicken, a 4th in Ribs, 4th in Pork and 5th in brisket. All combined, that earned me the Grand Champion! Do YOU believe in Miracles! I could not stop laughing and crying and thanking Jesus for the amazing turn of events. I shouldn’t be surprised by how amazing God is, how He takes care of His Children, but I am and I still do. God’s math: Rejection: had I gotten the spot for the TV show I would not have been available the weekend of the 16th. Mistake – obvious, a week ahead of the competition. Victory – A Grand Championship. God knew what was going to happen the whole time and just let it all play out. We serve an amazing God, and when things go wrong.... That is exactly when we are about to see God move in some amazing ways. Here’s what God says:
2 My brethren, count it all joy when you fall into various trials, 3 knowing that the testing of your faith produces patience. 4 But let patience have [its] perfect work, that you may be perfect and complete, lacking nothing. 5 If any of you lacks wisdom, let him ask of God, who gives to all liberally and without reproach, and it will be given to him. 6 But let him ask in faith, with no doubting, for he who doubts is like a wave of the sea driven and tossed by the wind. 7 For let not that man suppose that he will receive anything from the Lord; 8 [he is] a doubleminded man, unstable in all his ways. [Jam 1:2-8 NKJV] And the story is still open... the victory in Lake-
Jeff Petkevicius wins grand in Lakeland, Florida. land gave me the invitation to the American Royal next October, and my name in the hat for a draw to the Jack Daniels.... I can’t wait to see how God plays this all out.
After reading this, you just gotta see God all over it. Give all of your life to God, He knows your heart and wants all of it. What are you waiting for? Give it to God.
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Are you involved in a BBQ Competition coming up? Are you looking for ways to get your information out? Contact The BBQ Times and ask about our competition pricing for advertising. We guarantee we have something within your committeeʼs budget to help you spread the word about your great event! Our job is to help you promote your event and the great cook teams who participate.
WE WANT TO WORK WITH YOU! EMAIL: AEVANS@BQTIMES.COM CALL: 478-218-2333 or check us out online:
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November 8-9, 2013 • Pioneer Day • Kissimmee, Florida
Get-Cha-Some BBQ Grand Champion
Bar-B-Que This Reserve Champion
Blitzkrieg BBQ First Place Brisket
Two Crackers Cooking First Place Ribs
Captain Billʼs BBQ First Place Pork
Warren County Pork Choppers
TELL ALL Cooking Class
Our BBQ classes consist of: • Flavor proﬁle Come learn our opinion of how to think • Recipes • Techniques like a judge and cook like a pro. Take advantage of my 30 years of experience • Fire and smoke management of ﬁre and smoke management.
Each class comes with good southern hospitality. Starting with a country supper on Friday night and full blown fat boy breakfast on Saturday morning.
Please call Tory Bray for pricing and scheduling. Also one-on-one classes are available. Call for details. (270) 782-9808 or (270) 202-8479
Classes start Friday afternoon: • Meat trimming • Injections • Question and answering • Ending with our southern supper Saturday morning will start off: • Meat wrapping • Fat boy breakfast • Turn-in, actual KCBS timing Class Dates in 2014: • April 11-12 • July 11-12 • September 12-13
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MOBILE, AL - Cadillac Cooker with dual ﬁre boxes that allows you to cook at two different temperatures. The main rotisserie side has four racks that are 6’ long and has electronic temperature control with fan. Will cook 40 butts easily on the rotisserie!. Also has eight stack racks to add more capacity for smaller items. The other cooking chamber has two 2X3 racks that slide out and will hold 10 butts minimum. I have cooked as many as 65 butts on this cooker. I also mounted a 4 gallon hot water heater and sink in the wood storage area. Simply hook a garden hose for supply and drain line. There is no water or waste water storage onboard. There is also a large warmer box across back of cooker above ﬁre box. $4500 OBO Call Patrick 205-310-3759
http://www.louisiana-grills. com/ is the website. I have a new cover, 2 digital controllers & 2 hopper extensions equalling over $3,000 invested, asking $1,900 or best offer. Respond to Richard if interested at rickf@DFIFL. com
OKEECHOBEE - 3 year old Louisianna Country Smokers Whole Hog Pellet Cooker for sale. I am willing to deliver up to 100 miles for free and will negotiate further delivery up to 300 miles. This grill can cook two separate temps (160-600 deg) or pull out the center divider and cook one giant meal or even use it for competitions as I have.
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or would be great in restaurant. Very large capacity. Please text or call Lester for any details 770-655-3792 First $5800.00 gets it. PERRY, GA - Stump’s Stretch . Great shape Appox. 2 years old. $3500 Text 478808-2708
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