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

Volume 3 • Number 5

March 2012

Table of Killer B’s Takes Home First Grand In Dublin Contents ............ By Audrey Evans Editor

Calendar of Events 2, 23

Ask the Champ..............3 Carl Williams.. .............4 Harry Faircloth.............5 Port Royal, SC..............6 Dana Hillis...................7 Gurley, AL....................15 Sam’s Club Ocala, FL...16 MBN............................17 Winter Haven, FL .......19 Kids Q Corner..............20 Classifieds...................22

s u r o f Look e next at th BQ B ion! it t e p m Co

Despite Mother Nature looking to throw a kink in things for the weekend, 26 teams showed up in Dublin, GA on March 4, 2012 ready to give it all they had. Among these 26 teams were a good bit of first timers for FBA but that didn’t stop the showdown one bit! These newbies were ready to roll. Jim Burg of Killer B’s BBQ took home his first Grand Championship for Florida Barbecue Association sliding past B& T Cook Team and Dog House BBQ with 2.5 points for the win. Jim took home eighth place brisket, and eighth place pork. Third place in ribs and fifth place in chicken giving him a consistently high score. Bill and Teresa Tanner of Thomasville made a show for themselves finishing with first place ribs, and first

place chicken but unfortunately could only hold on to the overall sixth place spot. Doyle Jones, a local resident of Dublin, head cook of Dog House BBQ made his stamp on the competition in his home town by taking

home Reserve Champion by a First place Brisket and Pork, and tenth place ribs. Holy Smokes, Gary and Dionn Lanton, also of Dublin, GA took home third place overall, Bill Anderson with Chatham Artillery

BBQ took home fourth fol- overall and Bethel Smokers lowed by Robert Raw of U of Douglas, GA took home Rub Me Raw. B & T Cook tenth place overall. Team finished sixth overall, It’s a safe bet to place that as previously mentioned, the 2012 Dublin St. Pattyfollowed by Brad Kay and Q was quite the success. Lang Smokers in seventh Thanks to everyone who and Danny Coogle with Pit participated and put this Bulls Up in Smoke. Pitts event together to make it Toyota brought in ninth place possible. More photos and results start on Page 9

Photos by Audrey Evans

Killer Bʼs BBQ, Jim Burg accepts the Grand Champion Doghouse BBQ Head Cook Doyle Jones and his teamaward from Randy Duggins, Event Organizer. mates accept the Reserve Champion award.

Pigs and Wings Breaks Record for GBA See Page 11 for the story, photos, and results on Pigs and Wings 2012.

Pictured in the photo to the Right is City of Perry, GA Mayor Jimmy Faircloth presenting Joe Wright with his Grand Champion Prizes. Mr. Wright took the stage with team-mates Sylvia Hilliard and Edward Cannon. They received great prizes from MadCow Cutlery, Sucklebusters and a whopping $3,000 Check! Congratulations!

Visit us online at for the latest BBQ information

Photo by Geoff Dale

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The BBQ Times

Calendar of Events

Alabama Barbecue Association

March 17, 2012 2012 BBQ& Blues Cook-Off Foley Heritage Park (Downtown) Foley, AL Backyard Division Only Contact Jeanette Lawrence at 251943-5550 or jeanette@southbaldw for more information. March 23-24, 2012 2012 Bellview Smokin’ for Missions Cook-Off McCalla, Alabama Backyard Divisions Contact David Gallo at david. 205-913-2531

Hazlehurst, GA 31539 Jim Sewell 912-240-0106

P.O. Box 5954 Ocala, FL 34478 (352)-494-3463

P.O. Box 506 Barnesville, GA 30204 (770)-358-5884

June8-9, 2012 GBA is Goin’ Coastal Central Park Fernandina Beach, FL Jay Robertson Office: 904-277-7350 ext. 2013 Cell: 904-753-0001

April 6-7, 2012 5th Annual Smoke on the Water BBQ Festival Thomaston, GA This contest will be filmed as part of the BBQ Pitmasters Series Bobby Bickley P.O. Box 330 Thomaston, GA 30286 (706)-7419317

April 27-28, 2012 1st Annual Eagle Lake BBQ Festival Eagle Lake FL Jim Elser 6501 Crescent Loop Winter Haven, FL 33884 (863)-585-3318

Oct 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce Hawkinsville, Georgia Karen Bailey, Director for Better Hometown, Downtown Development Authority (478) 783-9294

April 14, 2012 Oct. 19 – 20, 2012 2012 Smokin’ in the Pines 6th Annual Tennille BBQ Blast 501 Forest Avenue Downtown Jackson , Alabama Tennille, GA Backyard Division Only Florida Barbeque Contact Terry Pezent at Association 251.246.3000 or tpezent@clarkearc. com for more information. March 16-18, 2012 VikingFest Bar-B-Que Cookoff April 20-21, 2012 Fort Myers, FL 2012 Hickory in the Park Contact: Donny Overholser Rogersville, Al (239)-872-7787 Backyard Divisions March 23-24, 2012 Contact Jim Landers at Fire Ant Festival BBQ Bash 256Ashburn, GA 247-6660 or 256-431-8983 Contact: Gail Wells / Sandy Lumpkin (229)-567-3436 April 27-28, 2012 2012 Best Buckin Bar B Q Cook-off March 24, 2012 Athens, Alabama 4th Annual City of Fernandina Backyard Division Beach Rib Cook-off Fernandina Beach, FL Contact Jeff Cooper at 256-759Contact: Jay Robertson, Parks and 0890 Recreation Manager (904)-277-7350 ext. 2013 or (904)Georgia Barbeque 753-0001


April 13-14, 2011 Smokin Pork & Butts MBN/GBA Dual Contest Fairgrounds St Jackson, GA 30233 Scott Thurston 678-209-7593 May 4-5, 2012 3rd Annual Hazlehurst BBQ Fest

March 2012

March 24-25, 2012 Waterfest F.U.N. “O.L. Raulerson, Jr.” BBQ Contest Okeechobee, FL Contact: Noel Stephen (863)-6340650 March 30-31, 2012 Pig Out! The Junior League of Ocala’s BBQ Bash Ocala, FL

April 6-7, 2012 Planes, Trains, and Barbeque Tavares, FL Cheryl Fishel 723 West Montrose Street Clermont, FL 34711 (352)-394-8618 April 13-14, 2012 Tri-State Barbecue Festival - Dothan, AL This contest is the FBA Alabama State Championship for 2012 This contest will be filmed as part of the BBQ Pitmasters Series Kerry Farrell / The Main Event 257 South Saint Andrews Street Dothan, AL 36301 (334)-699-1475 April 14, 2012 Fundraiser for the Fort Myers Beach Elementary School with a Rib Cookoff Santini Marina Plaza/Fish Tale Marina Fort Myers Beach, FL Bonnie Roberts April 20-21, 2012 Suncoast BBQ Bash Venice, FL Don Fisher 800 Albee Farm Road North Nokomis, FL 34275 (941)-809-5232 or (941)-485-0804 April 20-21, 2012 Paint n Pork Fest Marianna, FL Jonathan Fuqua or Richard Kunde – Marianna Arts Festival P.O. Box 300 Marianna, FL 32447 (850)-573-0100 or (850)-209-2959 April 27-28, 2012 Barnesville BBQ & Blues Festival Barnesville, GA


May 4-6, 2012 Everglades BBQ Bash, School & Contest Camp Mack - Lake Wales, FL (800)-243-8013 Jimmy Brod - (863)-381-1530 May 5, 2012 2012 Jacksonville Backyard BBQ Championships Jacksonville, FL Pepsi Plaza One EverBank Field Drive Jacksonville, FL 32202 May 11-12, 2012 Treasure Coast BBQ Championship Ft. Pierce, FL Annette Miller Humane Society of St. Lucie County P.O. Box 3661 - Ft. Pierce, FL 34948 (772)-696-2095 May 18-19, 2012 Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off Starke, FL 3000 NW 83rd Street Gainesville, FL 32606 (352)-395-5355 June 1-2, 2012 Martin County Fair’s 2nd Annual BBQ Fest 2616 SE Dixie Highway Stuart, FL 33494 Danny Culberson - (772)-220-3247 June 1-3, 2012 Jacks Old South Cooking School - Unadilla, GA Visit June 8-9, 2012 Historic Cocoa Village’s BBQ & Blues Cocoa, FL Emma Kirkpatrick P.O. Box 1 Cocoa, FL 32922 (321)-863-0851

Calendar of Events Continued on Page 23

March 2012

The BBQ Times

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ask the champ? Buy This Demo Model TS120 Smoker

Starting in March of 2012 we are introducing, Ask the Champ. A question and answer series with BBQ and athletic personality, Hod Rod Lorick. This Hall of Fame Athlete has taken the media world by storm. His Hot Rod TV has set YouTube, BBQSUPERSTARS and The Outdoor Cooking Channel on Fire, along with his national radio Show One on One with the Champ has Blog Talk

Rod , When not filming TV or Radio for the BBQ World , I understand that you play golf and compete in the (LDA) Golf Long Drive Championships ... What is your farthest drive in competition and farthest drive when playing a round of golf ???

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Rod Lorick

Radio.Com buzzing. After a very successful career on the football gridiron, Rod has turned his attention to raising awareness by promoting Food, Community and Local Festivals with the use of TV & RADIO. Rod’s dynamic personality and amazing charisma comes across in his message, also has given him one of his nicknames “Everybody’s All-American”. A name he earned while playing College Football, afterwards Rod went on to play 5 years of Football Professionally. Rod now resides in Columbia, SC and when not filming or on the radio enjoys talking to Student-Athlete’s as they prepare for life after sports. Rod can take your Product, Name and Brand to a whole new level in the upcoming year and can link your message to masses THE HOT ROD WAY ... Feel free to submit your questions to Hot Rod and

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Jimmy in Charleston , SC Hey Jimmy: In Competition my farthest drive would be 425 yards. In a Round of Golf I have hit up to 452 yards. Good Question! Rod

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March 2012

The BBQ Times

It’s Salad Time Again!

Audrey Evans

Publisher & Editor

ing to mix it later. You will loose your final flavor by doing that. Drain, run under cold water to cool . Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours. In another bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Wrap bacon in paper towels and place on a plate. Cook in the microwave or fry until crisp, about 15 minutes depending on the power of your microwave. Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

This month I decided to do something with recipes in my original column since I haven’t had room lately. These are a few of my favorites this time of year that can compliment any meal Cold Pasta Salad at home or easily be made early to take off to a com1 box tri-color Rotini petition with you. Let me pasta know what you think. They 1 sm. red onion are crazy delicious and so so 1 sm. green pepper easy to make. 1 sm. red pepper 1 lg. carrot Bacon Ranch 1 lg cucumber Potato Salad 1 can petite diced tomatoes, drained 1 (1 ounce) package 1 bottle Wishbone Italranch dressing mix ian dressing 2 cups mayonnaise (or you can make your 3/4 cup chopped green own home-made Italian onion with oil and vinegar which 1 pound bacon slices I do a lot) 5 pounds unpeeled red potatoes Cook noodles according Bring a large pot of lightly salted water to a boil. Wash your potatoes and cut them into thick slices. Add your potatoes to the boiling water, and cook until tender, 15 to 20 minutes. Be sure to put any seasonings you like on this type of stuff in now. It is best when it cooks into the potatoes rather than try-

Broccoli Ranch Salad

1 large bunch broccoli, cut into bite-sized pieces, wash and dry well 1 pound bacon, diced 1 medium red onion, diced 8 ounce sharp cheddar cheese, shredded 1 package ranch salad dressing mix 2 cups mayonnaise 2 tablespoons vinegar 2 tablespoons sugar pepper to taste Fry or Microwave your bacon until it is the consistency in which you prefer. Drain off fat and set aside to cool. In a bowl, combine dressing mix,mayonnaise, vinegar, sugar and pepper. Whisk well. In a large bowl, add broccoli, cheese, bacon and onion. Toss to combine. Pour dressing over broccoli mixture and toss to coat. Cover and refrigerate 4 hours.

Layered Cauliflower Salad

1 head iceberg lettuce , torn into pieces 1 head cauliflower , cut into bite size pieces 1 1⁄2 cups mayonnaise 1 small onion , chopped 1 lb bacon , cooked and crumbled 1⁄2 cup parmesan cheese to box directions for al denté 1⁄2 cup sugar and rinse in cold water. Dice onion, peppers, and carrot Directions: into small pieces. Drain toIn an oblong (13x10) dish, matoes well. Add all veggies layer first lettuce then caulito the cooked pasta noodles. flower. Pour dressing over top, usSpread mayonnaise over ing as much or little as you cauliflower, then make a layer like, to taste. This recipe is of chopped onion. always Best if left refrigerSpread bacon over the onated overnight before servion, then make a layer of Paring.

The BBQTimes �

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

Owner Publisher & Editor 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

mesan cheese. Last, spread the sugar over the cheese. Refrigerate overnight, then toss before serving. I am going to add in here that Cauliflower is not one

of my most favorite things in the world, HOWEVER, someone made this once and I was made to try it! IT’s the BEST! You would never think that is what you were eating, so if your doc-

tor...or telling you to try something healthy, give this one a try. It’s very good for you and the taste is phenomenal! Email me your thoughts!

Tips for New Competition BBQ Teams

Carl Williams

“Que-Talk with Smokinwilly” smokinwillysquealers@ In my column this month, I want to focus on new competition BBQ teams and provide some valuable tips that will help you prepare for your first BBQ Competition. While nothing anyone tells you can guarantee you a walk, these tips will help you focus on being your very best. Let me start out by saying always “Cook for the judges” Competition BBQ is different than what you would cook in your back yard. At home you only need to please yourself and your friends. You may like your barbecue hot, spicy or even fall off the bone ribs – that does not go over well at competitions. One of the most important things that I feel will benefit you the most is to learn all you can and ask questions. Go online, read all you can and talk to people. Here are some really great informational sites that I frequently visit and believe will help you., w w w. a m a z i n g r i b s . c o m ,, www. The BBQ Brethren forum is the best site out there and everyone are more than willing to help you with any

question or situation you may have. Also, write out a time line detailing what needs to be done and by whom. With everything going on it can be hard to keep track of things. Writing it all out and posting it where you can see it will keep you on track. Always Stay Flexible. Things will go wrong so be flexible. If for some reason your meat is taking to long to cook, adjust and go with it. Try not to get all worked up. Set down and relax every chance you get. Make sure you work some time to sleep into your schedule. If your smoker doesn’t have a guru or some type of pit temperature monitoring system, sleep in shifts so someone is always watching your smoker, have a temperature alarm that will wake you in case something goes wrong. Most of the time when you arrive on Friday, get set up and your meat prepared for cooking you will socialize with other teams. Have fun; meet the other teams, (pick up some tips). You are there to have fun - don’t ever loose sight of that. But remember there is a lot to be done on Saturday morning and you must be focused. There is a lot to pack for a BBQ Competition and it’s easy to forget something so make a list of things you will need to take with you. Check it, adjust it, use it. If you are entering an ancillary category make sure you add all the ingredients, tools and utensils to the list. It’s a good idea to get to the competition early, get set-up and get your bearings. Find out where the water and electric is located. Set up can be stressful for a new BBQ team when you don’t really know what to expect. Remember everything at a BBQ Competition runs on a schedule so even if you

wear a watch it helps to have a clock so you will have the “official” time in plain sight. There is no Hot water at a competition site, so for hot water I fill a large water cooler with hot water and it will stay hot for hours. Another thing you must consider is space. There is nothing worse than trying to put your boxes together and not having the space to do it. Always keep your work area organized and clean. You need to practice making your turn in boxes. Even though appearance is the lowest factor in scoring, it is the most under your control. You will receive a set of contest rules either before the Competition or at the cook’s meeting. Read them and ask questions if you need clarification on anything. Very important, don’t be shy. If you have a question just ask. The Organizer, Contest Reps and other BBQ teams will be happy to answer any questions you may have. If you have any specific topics you would like for me to address or feedback, please email me at smokin Remember! For all your barbecue news, information and updates go to . Que~Tip of the month: The 6 Secrets to Smoking Meat 1. Great Meat 2. Great Spices 3. Great Tools (smoker, grill, tongs, thermometers, etc) 4. Heat Control 5. Timing 6. Smoke Stay safe, Have fun and Happy Que’ing!! Smokinwilly!

March 2012

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The BBQ Times

GBA: “It’s All About the Taste!”

Harry Faircloth

President GA BBQ Association The Georgia Barbecue Association in conjunction with Audrey Evans and The Pigs and Wings BBQ Competition broke new ground in Perry Georgia. If you were not there you missed out on the biggest event in GBA his-

tory. We had cookers from far and near, we had judges from far and near. We had celebrities from far and near. We had distinguished visitors. We had over fifty, yes 50 cookers participating. I believe Miss Audrey has set “The Bar” for the rest of the year. WOW what an event, I know everyone had a great time and are already looking forward to 2013 Pigs and Wings BBQ Competition. ••• Now for “Harry’s Sweet Corner”........... I have three recipes for you this month from “me” and I hope you enjoy them for they are time tested and “DEElicious”.


The Way I See It

Ernie Wright

DW’s Kountry Cookers Inspirational Thoughts The hardest part in writing an article is getting

started, The BBQ Times is about BBQ and BBQ competitions, and I know you like queing or you would not be reading this article. We have been competing for a few years and it is human nature to want to win but there can only be one grand Champion and the judges are the ones that pick that. However, we can all be winners in life. Some time back I ask Audrey what she thought about an article from a spiritual standpoint in the paper. She said, “I like that idea, will you write it?” Well there you go big mouth, you asked for it, now what?

1-14 oz. can sweetened condensed milk 1- 8 oz. pkg.... Cream cheese (softened) 2/3 cup key lime juice (may substitute lime juice) 1⁄2 teaspoon vanilla 1- graham cracker pie crust 1 container of Cool Whip “Extra Creamy” topping

Mix condensed milk, cream cheese, key lime juice and vanilla until smooth with a blender or mixer. Pour into pie crust and refrigerate for 3 hours or until firm. Top with “Extra Creamy” topping, let set for 3 or 4 hours. Serve with a thin “twist” of a lime. If you like can adjust your juice for more tart or less tart. (This is one of my favorites and I make it often to give to

I am not a preacher or spiritual leader, and I certainly am not a writer, but one think for sure I believe in, is God. I believe that the Bible is the Word of God; the Bible speaks about winners and losers, and how to be winners and not a loser. The Bible says that God created man and gave him dominion over all creation, so we are to give credit for our ability to compete in life, but we must never forget that God is in charge. Let me tell you about one of the greatest men of the Bible, His name was Moses. He came up with excuses why he could not do what God wanted him to do, but

friends or for events since it is so easy to make)

BETTER THAN SEX CAKE 1 box yellow cake mix 1 small box instant vanilla pudding 1⁄2 cup of water 1⁄2 cup of oil 4 eggs 1-8 oz. carton sour cream 1-6 oz. bag chocolate chips 1 - cup pecans 1 - bar German chocolate, melted 1 - cup coconut Mix first 4 ingredients; add eggs and beat well after each addition. Add next 5 ingredients. Bake in a wellgreased tube pan at 350 degrees for 50 to 55 minutes. (This one comes from my 93 year old aunt who said it

was “better-than-sex”. Don’t reckon she might have forgotten do you?)

MOONSHINE CAKE 10 egg whites 1 - teaspoon cream of tarter 11/2 cups of sugar, sifted 3 or 4 times 1 - cup pastry flour, sifted 3 or 4 times 1⁄4 teaspoon salt 7 - egg yokes 1 - teaspoon almond extract Beat egg whites until light (add salt). Add cream of tarter in small amounts as you beat egg whites until stiff. In a separate bowl beat egg yokes: add 2 teaspoons of whites. To whites, add sug-

ar, almond extract and beat with each addition. Combine both mixtures, fold in flour. Bake at 350 degrees one hour in tube pan, placed in a pan of hot water. (This one came from the wife of a “shine-maker” who swore this was the only cake he would eat after she gave it this name) •••

I hope you enjoy one or all of these recipes and be sure and e-mail me your most favorite recipe and a short story to go with it. Nothing better than some hot “Q” and a fresh dessert to go with it. Enjoy everybody.

Porchetta and The Smoking Goose

with the help of God he lead the children of Israel out of bondage and God always answered his prayers. Once he did not give God credit, God did not tell Moses to hit the rock with his staff, he simply said speak to the rock in the presence or the children of Israel and water would come out of the rock. Moses said we must fetch you water out of the rock so Moses took his staff and hit the rock two times until water came out of the rock, you see this is the way we are. We want to take credit for winning when BBQ we should give credit to God for our ability to win, which is how I see it! I recently went to Indianapolis for the Super Bowl and found a place called “The Smoking Goose.” It was a factory where they took pork and processed it into all these sausages- salami, porchetta, and cold cured, cold smoked, and bacon sausage. I got a 20 - minute video of it all. Where did all this come from? Would you guess Italy and Europe? Now the thing that was so amazing to find out was that they were charging over $30 a pound for it!! Wow! I must admit, there were a lot of spices on this meat and don’t worry it’s primarily bought by upscale restaurants. What is the mark up on

Darryl Mast

that, pork in a bulk hog is about $1.49 a pound, you do have to add some spices, there is a cold smoking process, or a cold curing process. That has to raise it at least $.50 a pound. Sounds pretty good? The only thing I could see costing so much was the 10,000 square foot cooler that they operated in and the electricity it used. The place was spotless. That also cost money, people have to spend a lot of time cleaning and these guys get paid! What is the kicker? Its good! OMG its Good! Hell Yeah!! Its good, really good, you start eating it and $30 a pound went by so fast you have got a bill of $105 before you even get started! You could go to The Comedy Zone, hear a messed up comic, eat 2 plates, buy the people next to you a plate, and drink 6 drinks for exactly $105! I’ve never done that, Ha Ha but Uh yeah! Which would you choose? Maybe I’ll have Porchetta one time in a lifetime?? I don’t know, but its BBQ Outside the United States!! I got charged $.50 for a piece of bread in Germany at a restaurant in 1985. It sure is different outside the United States.

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March 2012

The BBQ Times

2012 Port Royal Bands, Brews & BBQ Submitted

2012 Bands, Brews & BBQ Port Royal Grand Champion: Smoke South J.B. McCarty

The 3rd Annual Bands Brews & BBQ took place on February 24th and February 25th in downtown Port Royal, SC to benefit FRIENDS of Caroline HOSPICE. Port Royal is the new permanent location for this event held annually on the last Friday and Saturday of February. The 2012 event featured 31 Cook Teams competing in the categories of Wings, Butts and Ribs. The Butts & Ribs were judged on Saturday by the South Carolina Barbeque Association. FRIENDS of Caroline HOSPICE is a non-profit, United Way organization,

which has been serving Beaufort residents for over thirty-two years. FRIENDS was the first and only hospice in Beaufort. It was founded by Beaufortonians wishing to help a dying friend. FRIENDS is a non-profit hospice and does not accept money from our patients, their families, insurance companies or Medicare and Medicaid. We rely solely on support from the community to operate. For more information, please contact the FRIENDS office at 843-525-6257 or visit our website at

People’s Choice - Palm Key, Brent Toole Butts Wing Throw Down Winner: 1. Smoke South, J.B. McCarty Pimp My Pig 2. Porkin N Squealin, Ross Carr Trei Cade 3. Fast Eddie’s Fine Swine Justin Hembree 4. No Pig Left Behind, Doug Quinn 5. Can’t Quit Smokin, George King Ribs 1. Pimp My Pig, Trei Cade 2. S’Lowcountry Q, Quentin Tedder 3. Phat Guys, Chris Canon 4. Some-R Swine, Seth Watari 5. Operation Smokey Chef, Chris Mixson

People’s Choice (Butts/Ribs): Palm Key Catering & Events Brentt Toole

Port Royal Grand Champion, Smoke South, JB McCarty

1st Ribs, Pimp My Pig, Trei Cade

Photos Submitted

March 2012

Page 7

The BBQ Times

Keeping the fun in BBQ

Dana “Big Papa” Hillis President FL BBQ Association

I have a brother that came to his first contest ever with me last year and like most everyone after his first contest he was hooked on competition bbq. We had an absolute blast hanging out and he could not believe how friendly and helpful ev-

eryone was. He also realized there is a lot of work that goes into a contest and he had truly thought it was just a big party and drinkathon. The more events he has come to the more he has realized this bbq stuff is pretty serious. I don’t care how hard you work at a contest when there are guys around like Bob and Jim from Getta Grip BBQ you are gonna have some good laughs during a weekend. If you get a minute to visit these guys you will see what I mean. Set up anywhere close to Team Unknown and you will not last the weekend without some good laughs. Just listen in on a little musical genius from Dorsey Odell and you will become a huge fan. The FBA song is a classic. Things have gotten a little more serious around

the Unknown camp since Sugarfoot Lee took charge. I heard he removed all beds and sleeping arrangements out of their trailer and is cracking the whip on the rest of the crew and it is working with a fast climb up the team of the year standings with some great finishes – 4th – 1st and 2nd in their last three contests. Whiskey Bent BBQ has been known to have a good time at a contest and Chad brings a lot of energy and good times to BBQ. Just listen to him on the radio show – Live in the pit – we actually made a little wager on the show one night about who we thought would be the next team to win their first Grand – Chad picked Getta Grip and I picked Fully Involved. Since then it has been discussed that there is an “In the Pit” hex

2 tablespoons butter, softened 1 tablespoon plus 1-1/2 teaspoons chopped rehydrated sun-dried tomatoes, not packed in oil 1-1/2 teaspoons chopped fresh parsley

chop mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with additional parsley, if desired. Makes 4 servings

1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. 2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally. 3. Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended. 4. Spread Blue Cheese Butter over steaks. Coarsely

Cook’s Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.

Ribeye Steaks with Blue Cheese Butter and Mushrooms

Michael McDearman American Grillmaster Experience Get Fired Up Foods!

Total Recipe Time: 35 to 40 minutes 2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each) 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme 1/4 teaspoon pepper 4 medium portobello mushrooms, stems removed (about 1 pound) 2 tablespoons olive oil Salt Chopped fresh parsley Blue Cheese Butter: 1/4 cup crumbled blue cheese

Nutrition information per serving for Ribeye Steaks with Blue Cheese Butter and Mushrooms: 337 calories; 20 G. fat (7 G. saturated fat; 9 G. monounsaturated fat); 89 mg. cholesterol; 159 mg. sodium; 6.0 carbohydrate; 1.6 G. fiber; 32 G. protein; 11.6 mg. niacin; 0.7 mg. vitamin B6; 1.6 mcg. Vitamin B12; 2.6 mg. iron; 45.3 mcg. Selenium; 5.8 mg. zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

on these 2 teams. Getta Grip had been cruising along nailing brisket and won 1st in chicken and ribs at Dundee and ended up 3rd overall because their brisket bombed. Dave with Fully involved has been flirting with a win and a toothpick in a chicken box stopped him from getting that first big grand. If this streak keeps up Chad and I will have to retract our wager on the show. Stop by and visit Jady Hill at a contest when he is sitting outside his trailer chilling and get a conversation going about the nicknames he has for teams. One day I will write them down and put them out for everyone – funny stuff. I cooked next to Myron Mixon a while back and I am still laughing about some of the things that man has to say. There is nothing he likes better then

to have people come visit him at a contest so feel free to stop in and say hello. I miss seeing the Bubba Chucks at contests because these guys enjoy life and BBQ more then anyone I have ever met. When you see Forrest at a contest and have a minute or 2 get him to tell you about his love and passion for alpacas and you have got to hear the Llama story. Forrest is the closest thing to Jerry Clower I have heard in my lifetime. No one in BBQ enjoys being at a contest more then the Gang from Kick The Tire Light The Fire. Mike Bird, Mad Dawg, Darryl, Wayne, Big John (Squeels on Wheels) June and the smartest dog I have ever seen – Lolly- make up one of the longest running teams in bbq history. They have been cooking together for over 14

years and I have had some good laughs with this bunch. Terry “Mad Dawg” Madden has been a good friend of mine since I started cooking. When I finally beat him in chicken one time that was a highlight in my cooking career. We have had friendly wagers for bragging rights and stealing mojo has been a lot of fun. At the Clermont contest last week Mad Dawg announced his retirement from competition bbq due to health issues. My hopes and prayers are with my buddy and hope he makes a big comeback so he can retire several more times. Go cook at a contest. If you’re a judge or just a bbq junkie wander around and say hello. I guarantee you some good laughs and If you happen to get a call on stage it sure is fun.

Page 8

The BBQ Times

March 2012

Isle Country Jamboree & BBQ Contest - Isle Casino - Pompano Beach, FL

Mixon Rolls The Dice in Pompano By Audrey Evans Editor On March 9, 2012 nineteen teams rolled in to the Isle Casino in Pompano Beach, Fl. and they weren’t rolling the dice on the casino boards either. Myron Mixon head cook of Jack’s Old South took a gamble with going to a new competition sanctioned by Florida Barbecue Association or heading back to a competition where he has already won. Sure enough, it was a safe gamble for Myron when he came home with First Place in Pork, Brisket and Ribs topped off by Grand Champion; the payout was right on time. The Isle Stud Porkers, a team put together by the casino with their experienced chefs, took home Reserve Champion with second place pork and brisket and fifth place ribs and chicken. Blitzkrieg BBQ took fourth followed by Getta Grip BBQ and The Q finishing the top five. The Q also took home first place chicken.

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Overall: 1. Jacks Old South 762.34997 11. Swinos 713.23333 2. Isle Stud Porkers 753.44999 12. Willinghams BBQ 703.61667 3. Blitzkrieg BBQ 749.85001 13. Runnin’ Thru The Smoke 696.43333 4. Getta Grip BBQ 743.83334 14. Gator Q 688.38332 5. The Q 743.38334 15. Palm Beach Porkers 678.53334 6.Great Lakes BBQ Feed Company 733.83333 16. ET’s BBQ 664.73334 17. Smokin Guns BBQ Crew 663.13332 7. Smoke Damaged 729.58332 18. Smoke Shack 658.04999 8. Sweet Smoke Q 729.41666 19. Eat Da Bone 642.85003 9. Texas Ribs & BBQ 726.90002 10. Whiskey Bent BBQ 722.13334 Chicken: PORK: 1. The Q 193.06666 1. Jacks Old South 192.18332 2. Blitzkrieg BBQ 190.33333 2. Isle Stud Porkers 189.10000 3. Getta Grip BBQ 189.81667 3. Whiskey Bent BBQ 188.14999 4. Willinghams BBQ 187.13333 4. Sweet Smoke Q 187.48333 5. Isle Stud Porkers 186.68333 5. The Q 186.46667 6. Jacks Old South 183.86666 6. Blitzkrieg BBQ 185.83335 7. Texas Ribs & BBQ 183.20000 7. Palm Beach Porkers 185.75000 8.Great Lakes BBQ Feed Company 181.16667 8. Gator Q 181.23333 9. Whiskey Bent BBQ 181.01667 9. Texas Ribs & BBQ 180.90001 10. Palm Beach Porkers 179.88334 10.Great Lakes BBQ Feed Company 180.36666 Ribs: Brisket: 1. Jacks Old South 191.95000 1. Jacks Old South 194.34999 2. Getta Grip BBQ 190.05000 2. Isle Stud Porkers 192.63332 3. Blitzkrieg BBQ 186.46666 3.Great Lakes BBQ Feed Company 189.60000 4. The Q 185.50000 4. Smoke Damaged 188.31667 5. Isle Stud Porkers 185.03334 5. Blitzkrieg BBQ 187.21667 6. Swinos 183.66666 6. Getta Grip BBQ 185.36667 7. Smoke Damaged 183.24999 7. Swinos 183.20001 8.Great Lakes BBQ Feed Company 182.70000 8. Sweet Smoke Q 182.53333 9. Sweet Smoke Q 181.95000 9. Texas Ribs & BBQ 182.43334 10. Texas Ribs & BBQ 180.36667 10. The Q 178.35001

Sam’s Club National BBQ Tour

KCBS • Baton Rouge, LA • March 9-10, 2012

Overall: 1. Rippel-que - 687.4284 11. Lotta Bull Bbq - 663.9996 2. Smokin N The Dark - 683.4284 12. Who Dat Smokers - 662.8572 3. Brew ‘N’ Bar-b-que - 677.1426 13. Trueque - 662.2858 4. Fire Dancer Bbq - 676.0004 14. Bayou Boogie Bbq - 662.2856 5. Government Pork - 675.4282 15. Big Sticky’s Bbq - 661.1426 16. K & K Kookers - 661.1424 6. Iowa’s Smokey D’s Bbq - 674.2852 17. Texanq - 660.5714 7. The Blue Bloods - 673.1430 18. Four Men And A Pig - 657.7142 8. Threebrothersdifferentmo - 666.2852 9. Blind Hog Bbq - 665.7140 19. Habitual Smokers - 656.5712 10. - 664.5710 20. Here Piggy Piggy Bbq - 650.2852 Chicken: Pork: 1. Rippel-que - 175.4286 1. Who Dat Smokers - 176.0000 2. Iowa’s Smokey D’s Bbq - 174.8570 2. Iowa’s Smokey D’s Bbq - 171.4286 3. Lotta Bull Bbq - 173.7142 3. Four Men And A Pig - 170.8570 4. Government Pork - 173.7142 4. K & K Kookers - 170.8570 5. Fire Dancer Bbq - 173.7142 5. The Blue Bloods - 170.2856 6. Bayou Boogie Bbq - 173.1430 6. Brew ‘N’ Bar-b-que - 170.2856 7. - 170.8570 7. Smokin On Da Bayou - 169.7144 8. Brew ‘N’ Bar-b-que - 170.8570 8. Trueque - 169.1430 9. Rippel-que - 167.4284 9. Big Sticky’s Bbq - 169.7144 10. Blind Hog Bbq - 169.1428 10. Threebrothersdifferentmo - 166.2856 Ribs: Brisket: 1. Threebrothersdifferentmo - 176.0000 1. The Blue Bloods - 178.2858 2. Texanq - 173.1428 2. Blind Hog Bbq - 177.1428 3. Smokin N The Dark - 173.1428 3. Smokin N The Dark - 176.5714 4. Fire Dancer Bbq - 172.0000 4. Rippel-que - 174.2858 5. Four Men And A Pig - 170.8570 5. Singe ‘N And Binge ‘N - 172.5714 6. Rippel-que - 170.2856 6. Government Pork - 172.5712 7. Big Sticky’s Bbq - 169.7144 7. Iowa’s Smokey D’s Bbq - 171.4284 8. Government Pork - 169.1428 8. Brew ‘N’ Bar-b-que - 170.2856 9. Trueque - 168.0000 9. Texanq - 166.8572 10. - 166.8570 10. Fire Dancer Bbq - 165.7144

March 2011

The BBQ Times

Page 9

7th Annual St. Patty’s Q • Dublin, GA • Florida Barbecue Association

Page 10

The BBQ Times

March 2012

7th Annual St. Patty Q - Dublin, GA - Florida Barbecue Association

Overall: 1. Killer B’s BBQ 761.16665 2. Dog House BBQ 758.73329 3. Holy Smokes BBQ 758.68332 4. Chatham Artillery BBQ756.74998 5. U Rub Me Raw 756.73331 6. B & T BBQ Cook Team756.69997 7. Lang BBQ Smokers 754.86665 8. Pit Bulls “Up In Smoke”749.96663 9. Pitts Toyota 747.69999 10. Bethel Smokers 746.95000 11. 5 O’clock Somewhere744.84998 12. Palmetto Smokehouse742.76667 13. Jack’s New South 740.58333 14. Backwoods BBQ 738.58334 15. Uncle Chet’s BBQ 732.00000 16. Georgia Boys BBQ Team 731.50000 17.Big D’s Firehouse Smokers 729.21665 18. 718.50000 19. Sock’s Love Rub 705.21667 20. Burnt Offerings BBQ704.49999 Chicken: 1. B & T BBQ Cook Team 195.03332 2. Pit Bulls “Up In Smoke” 193.61666 3. Sock’s Love Rub 191.24999 4. Holy Smokes BBQ 190.58333 5. Killer B’s BBQ 190.31666 6. Big D’s Firehouse Smokers 187.61666 7. U Rub Me Raw 187.51666 8. Lang BBQ Smokers 186.78334 9. Georgia Boys BBQ Team 186.70001 10. Uncle Chet’s BBQ 186.65001 Ribs: 1. B & T BBQ Cook Team191.74999 2. Lang BBQ Smokers 191.44999 3. Killer B’s BBQ 191.23334 4. U Rub Me Raw 189.31666 5. Palmetto Smokehouse 188.86666 6. Holy Smokes BBQ 188.83333 7. Bethel Smokers 186.20001 8. Chatham Artillery BBQ185.20000 9. Backwoods BBQ 184.11667 10. Dog House BBQ 183.58332

Pork: 1. Dog House BBQ 195.51666 2. Bethel Smokers 195.26666 3. 5O’Clock Somewhere 194.34999 4. Pitts Toyota 190.81667 5. Chatham Artillery BBQ190.78333 6. Lang BBQ Smokers 190.78332 7. Jack’s New South 190.50000 8. Killer B’s BBQ 190.06666 9. Big D’s Firehouse Smokers 189.53332 10. U Rub Me Raw 188.88333 Brisket: 1. Dog House BBQ 196.93332 2. Holy Smokes BBQ 196.48332 3. Chatham Artillery BBQ196.16666 4. Pit Bulls “Up In Smoke”195.28332 5. 5 O’Clock Somewhere194.38332 6. Pitts Toyota 193.13333 7. U Rub Me Raw 191.01666 8. Killer B’s BBQ 189.54999 9. Georgia Boys BBQ Team 188.18333 10. Jack’s New South 188.10000 Backyard: 1. Troup Corn 758.73331 2. Butt Buddies 745.98332 3. Stone Horse BBQ740.04997 4. Bank of Dudley 728.66668 5. Knew Rope BBQ 723.78332 6. Mitch Warnock 703.58334 7. TLake BBQ 368.98333 8. Bare Butt BBQ 183.80000 9. Low-N-Slow169.85000

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March 2012

Page 11

The BBQ Times

2012 Pigs and Wings BBQ Competition

By Audrey Evans Editor When most folks directly involved with Pigs and Wings woke up on the morning of February 23, 2012, they had no idea what the weekend truly had in store. Teams were beginning to show up as early as 8AM on Thursday and it all went from there. By the cooks meeting on Friday afternoon 58 teams were on site to cook what had become the largest cook-off to be sanctioned by the Georgia Barbecue Association. With Prize money over $14,500 and some of the top teams in the Nation, these judges were for sure to be in for a treat. Teams began by competing in a Margarita, Dessert and Brunswick stew categories on Friday evening and the smoke rolled on through the night. Bright and early Saturday morning, the teams were hosted to a fantastic breakfast catered by the local The New Perry Hotel and started turning in Bloody Mary’s at 9AM and continued through the day with Pork Loin, Chicken,

Pulled Pork, Ribs and Brisket. Joe Wright and his team Bethel Smokers out of Douglas, GA walked away with the Grand Champion prize of $3000 not to mention all of the other goodies along the way to get there. Mad Cow Cutlery donated an extremely nice knife carving set to the Grand Champion and also a set to the Reserve Champion, Smokin’ 42 BBQ, head cook Chad Brooks out of Tifton, GA. Mad Cow Cutlery also sent a paring knife to each team, vendor, sponsor and judges while supplies lasted. Sucklebusters sent Sauces and Rubs which were given to the first place winners in their basket, Lang Smokers presented a Lang 36 Smoker to organizer Audrey Evans and also a Lang fire pit which was given to the team with the lowest score in the running for Grand Champion. A Large thank You is deserved for these fine folks in making this event such a success. For the Margarita Catego-

ry, the top ten in consecutive order are: Aunt Mary’s BBQ Brigade taking home first followed by DW’s Kountry Cookers, Smokinwilly Squealers, Smokin’ Swine BBQ Crew, W.E.E. Cooking in fifth, Heavenly Hawgs, Sauced Hogs Smoke Shack, Rib Ranch, Que the Musiak and Blazin Butts finishing the top ten. For Brunswick Stew, Hawgdaddy’s BBQ took home first place followed by 57 Smokehouse BBQ, Sunset Smokers, Dixie Que, Smokinwilly Squealers in fifth, Heavenly Hawgs, Bethel Smokers, Camp Knight Soup Kitchen, Fat Willies BBQ and Comsouth finishing the top ten. For the Dessert Category, Smokinwilly Squealers took home the first place prize followed by Bubba Grills, Que The Musiak, Smokin’ Dillas, Hawgdaddy BBQ in fifth followed by Rib Ranch, Pop N’ Chubby, Smokin’ Swine BBQ Crew, W.E.E. Cooking and Blazin Butts finishing the top ten. In Bloody Mary Category, W.E.E. Cooking took it to the top followed The Hangover Healer, Rescue Smokers, Que the Musiak, and Ray Scott Outdoors completing the top five. Aunt Mary’s BBQ Brigade came in sixth followed by Camp Knight Soup Kitchen, Rib Ranch, Dixie Que and Smokinwilly Squealers closing the top ten.

Chicken: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Barbecue Crew DW Kountry Cookers Dixie Que Rescue Smokers Kudzu Q Pop N’ Chubby Bubba Grills The BBQ Doctor Flyin’ Swine Smokers SmokinWilly Squealers

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Brisket: Rescue Smokers Barbeque Crew LJ Smokin’ Aunt Mary’s BBQ Brigade Flaming Butts W.E.E. Cooking DW Kountry Cookers Hicktown-Hoss Dixie Que Lang Smokers

1. 2. 3. 4. 5.

Smokin’ Hoss DW’s Kountry Cookers FLyin’ Swine Smokers Aunt Mary’s BBQ Brigade Dixie Davis Cookers

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Ribs: Bethel Smokers Cross Roads Cookers II Smokin’ The Good Stuff Smokin’ Dillas Dixie Que Barbecue Crew Smokin’ Swine BBQ Smokin’ 42 BBQ Smarr Cooking Crew LawDawg BBQ Pulled Pork:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Pork Loin:

6. 7. 8. 9. 10.

Smokin’ 42 BBQ Smokin’ Hoss LawDawg BBQ DW’s Kountry Cookers Ray Scott Outdoors BBQ Que The Musiak Sauced Hawgs Smoke Shack Heavenly Hawgs Dixie Que Holy Smokes LJ Smokin’ Heavenly Hawgs Smokin’ the Good Stuff Smokin’ 42 BBQ Sunset Smokers

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Page 12

The BBQ Times

2012 Pigs and Wings BBQ Competition Memories

March 2012

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March 2012

The BBQ Times

2012 Pigs and Wings BBQ Competition Memories

Page 13

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Contest Announcement: Oct 11th-13th —Oktoberfest BBQ Challenge - Cullman, AL Register at and click on Competitions and select the contest(s) you would like to enter. To Advertise on CompBBQ contact us at or call 913-735-3227

Page 14

The BBQ Times

2012 Pigs and Wings Awards

March 2012

March 2012

Page 15

The BBQ Times

Gurley Recreation Center BBQ Cook-off Gurley, Alabama February 24-25, 2012

Grand Champion: The Smokin’ Chief



1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31.

1. The Smokin’ Chief 2. Smoke Me Silly 3. The Pickled Pig 4. South Ryland BBQ Team 5. Hickory Critters 6. Pit Row BBQ 7. All Smoked Up 8. Backyard Porkers 9. You’ve Been Smoked 10. (TIE) Fat N Juicy Butts 10. (TIE) Eat Em Up Pork: 1. Brown Chicken Brown Cow 2. Grill’n N Chill’n 3. (TIE) Heavy P BBQ 3. (TIE) PaPa’s Toothless BBQ 5. (TIE) National Treasure 5. (TIE) The Pickled Pig 7. Eat Em Up 8. You’ve Been Smoked 9. Bonnie Blue BBQ 10. Backyard BBQ

Brown Chicken Brown Cow First Place Pork

Heavy P BBQ - First Place Ribs

Ribs: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Heavy P BBQ Big B’s BBQ Bonnie Blue BBQ Swine and Dine Vineyard Swines The Pickled Pig Grill’n N Chill’n Backyard BBQ All Smoked Up Eat Em Up

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March 2012

Sam’s Club National BBQ Tour • Ocala, Florida • KCBS

Grand Champion Warren Co. Pork Choppers

Third Place Pork - Swamp Boys

Reserve Champion Rescue Smokers

First Place Chicken - GB’s BBQ

First Place Ribs - Smoke On This

Overall: 1. Warren Co. Pork Choppers - 679.4284 2. Rescue Smokers - 672.0000 3. Swamp Boys - 668.5710 4. LJ Smokin’ - 666.2856 5. Gb’s Bbq - 665.7142 6. - 663.4284 7. Uncle Kenny’s Bbq - 662.2858 8. Wooley Bully Bbq Mafia - 658.8568 9. Smoke On This - 652.5712 10. Lazy Hazy Crazy Boyz - 651.4278 11. Munchee’s Smokehouse - 649.1422 12. Fatt Ashes Bbq - 647.9992 13. Smoky Dog - 646.2850 14. Smokeshack Bbq-ormond Bc - 645.7136 15. Big Pig Inc. - 644.5710 16. Saucy Swine-o’s - 640.0000 17. Smokinwilly Squealer’s - 639.4282 18. Smoken Cabana Bbq - 633.7140 19. Bbq Jax - 615.9996 20. Benny’s Bbq - 615.4282 21. Big John’s Texas Bbq - 599.9998 22. Papa’s Sweetandspicey Bb - 591.9994

Ribs: 1. Smoke On This - 174.8572 2. Ljsmokin’ - 172.0000 3. Gb’s Bbq - 171.4286 4. - 170.8572 5. Warren Co Pork Choppers - 169.1428 6. Big Pig Inc. - 166.2856 7. Wooley Bully Bbq Mafia - 165.7142 8. Smoken Cabana Bbq - 163.4286 9. Munchee’s Smokehouse - 163.4284 10. Rescue Smokers - 162.8572 Pork: 1. Munchee’s Smokehouse - 174.8572 2. Wooley Bully Bbq Mafia - 174.8572 3. Swamp Boys - 174.2856 4. Fatt Ashes Bbq - 170.2858 5. Uncle Kenny’s Bbq - 168.0000 6. Lazy Hazy Crazy Boyz - 167.4286 7. Smokeshack Bbq-ormond Bc - 166.2856 8. Rescue Smokers - 165.7142 9. Warren Co Pork Choppers - 165.7140 10. Gb’s Bbq - 163.4286

Chicken: 1. Gb’s Bbq - 179.4286 2. Ljsmokin’ - 170.8572 3. Smoky Dog - 170.8570 4. Warren Co Pork Choppers - 169.7144 5. Rescue Smokers - 169.1428 6. Swamp Boys - 166.8570 7. Uncle Kenny’s Bbq - 164.5716 8. Saucy Swine-o’s - 164.0000 9. Fatt Ashes Bbq - 163.9998 10. Wooley Bully Bbq Mafia - 163.9998

Brisket: 1. Warren Co Pork Choppers - 174.8572 2. Rescue Smokers - 174.2858 3. Smoke On This - 174.2858 4. Uncle Kenny’s Bbq - 169.7142 5. - 168.5712 6. Big Pig Inc. - 166.2858 7. Swamp Boys - 165.1426 8. Lazy Hazy Crazy Boyz - 165.1426 9. Smokinwilly Squealer’s - 164.5712 10. Smoky Dog - 164.0000

Second Place Pork -Wooley Bully BBQ Mafia

Third Place Chicken Smoky Dog

Second Place Chicken - LJ Smokin’

Photos by Stephanie Royal

First Place Pork -Munchee’s Smokehouse

March 2012

Page 17

The BBQ Times

Loose Caboose BBQ Contest 2012 Ribs On The Ridge Newton, Mississippi • March 3-4, 2012 • MBN

February 24-25, 2012 • Haines City, Florida • FBA

Overall: Unknown BBQ 11. Everglades Seasoning BBQ Team 12. Pop’s Q 13. Hot Wachula’s 14. Smoke Life BBQ 15. Sweet Smoke Q 16. Boca BBQ 17. Big Papa’s Country Kitchen 18. Confederate Smoke 19. Getta Grip BBQ 20. Chicken: 1. Unknown BBQ 1. 2. J & J Bar-B-Que 2. 3. Git-R-Smoked 3. 4. Everglades Seasoning BBQ Team 4. 5. Willingham’s BBQ 5. 6. Big Papa’s Country Kitchen 6. 7. Boca BBQ 7. 8. Attaboy BBQ 8. 9. Saucy Swine-O’s 9. 10. Pop’s Q 10. Ribs: 1. Unknown BBQ 1. 2. Pop’s Q 2. 3. Smoke Life BBQ 3. 4. [Tie] Getta Grip BBQ 4. 4. [Tie] Hot Wachula’s 5. 6. Confederate Smoke 6. 7. Everglades Seasoning BBQ Team 7. 8. Big Tymers BBQ 8. 9. Boca BBQ 9. 10. Divine Swine BBQ Team 10. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Grand Champion: (Ribs) Ubon’s The Champion’s Choice Shoulder 1st Place – Lillie’s Q 2nd Place – 10 Bones Bbq 3rd Place – Party Q 4th Place – Ubon’s The Champion’s Choice

Ribs 1st Place – Ubon’s The Champion’s Choice 2nd Place – Chimneyville Smokehouse Bbq 3rd Place – Party Q 4th Place – Slapjo Mama Championship Bbq Team

Whole Hog 1st Place – Lillie’s Q 2nd Place – Ubon’s The Champion’s Choice 3rd Place – 10 Bones Bbq 4th Place – Boars Night Out

Git-R-Smoked Hogs Gone Wild BBQ Blitzkrieg BBQ Big Tymers BBQ J & J Bar-B-Que Saucy Swine-O’s Pharter Starter’s BBQ Team Florida Skin-n-Bones Divine Swine BBQ Team Fully Involved Pork: Boca BBQ Sweet Smoke Q Fully Involved Confederate Smoke Git-R-Smoked Blitzkrieg BBQ Big Papa’s Country Kitchen Hogs Gone Wild BBQ Pop’s Q Everglades Seasoning BBQ Team Brisket: Everglades Seasoning BBQ Team Unknown BBQ Hogs Gone Wild BBQ Hot Wachula’s Fully Involved Smoke Life BBQ Git-R-Smoked Swamp Water Boys Big Papa’s Country Kitchen Pop’s Q

Page 18

March 2012

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March 2012

The BBQ Times

8th Annual Citrus Center Boys and Girls Clubs

Page 19

Smoke On The Water BBQ • Winter Haven, FL • February 3-4, 2012

Jack’s Old South - First Place Ribs Overall: 1.Big Papa’s Country Kitchen 755.08332 11. Swamp Boys 746.44998 2. Forrest’s Fine Foods 754.81664 12. Naked Bones 745.18335 3. Bubba Chuck 754.56667 13. Good Buddies 744.38330 4. Team Unknown 754.31666 14. Whiskey Bent BBQ 743.88333 5. Sho Gud BBQ 753.41665 15. Smoky Dog 742.09998 6. Uncle Kenny’s BBQ 752.86665 16. Jacks Old South 740.28333 7. Hot Wachula’s 750.61666 17. Blitzkrieg BBQ 738.85001 8. GB’s BBQ 750.20000 18. Fatt Ashes BBQ 737.33333 9. Git-R-Smoked 748.39998 19. Getta Grip BBQ 736.08334 10. Wooley Bully BBQ Mafia 748.38335 20. Boca BBQ 734.33333 Chicken: PORK: 1. GB’s BBQ 195.50000 1. Forrest’s Fine Foods 199.04998 2. Swamp Boys 192.91666 2. Uncle Kenny’s BBQ 194.33332 3. Wooley Bully BBQ Mafia192.18334 3. Sho Gud BBQ 193.63332 4. Bubba Chuck 191.26667 4. Wooley Bully BBQ Mafia192.66666 5. Divine Swine BBQ Team191.26666 5. Team Unknown 191.95000 6. Blitzkrieg BBQ 190.55001 6. Sweet Smoke Barbecue190.11666 7. Uncle Kenny’s BBQ 190.31666 7. Big Papa’s Country Kitchen189.88333 8. Good Buddies 190.06666 8. [Tie] Good Buddies 189.83333 9. Florida Boys 189.83332 8. [Tie] The Woodhouse Grill189.83333 10. Florida Skin-n-Bones 189.36667 10. Two Crackers Cooking189.76666 Ribs: 1. Jacks Old South 195.70000 2. Bubba Chuck 191.93333 3. Sho Gud BBQ 190.56667 4. Hot Wachula’s 190.46666 5. Git-R-Smoked 190.03333 6. Whiskey Bent BBQ 189.83333 7. Collision Course BBQ189.11666 8. Boca BBQ 188.65000 9. Sweet Smoke Barbecue188.16668 10. Blue Sky BBQ 187.33334

BRISKET: 1. Team Unknown 195.46666 2. Big Papa’s Country Kitchen192.45000 3. Jacks Old South 189.60000 4. Uncle Kenny’s BBQ 189.55000 5. Willingham’s BBQ 189.10001 6. Git-R-Smoked 189.10000 7. Naked Bones 188.55000 8. Forrest’s Fine Foods 187.96666 9. GB’s BBQ 187.88333 10. Hot Wachula’s 187.38334


Grand Champion - Big Papa’s Country Kitchen

GB’s BBQ - First Place Chicken

Forrest’s Fine Foods - First Place Pork Reserve Champion

Team Unknown - First Place Brisket

May 4-5, 2012

$2000 Grand Champion Contact: Jim Se well 912 - 240 - 0106 jwse 25 East Coffee Street • Hazlehurst, GA 31539

Page 20


Kids “Q” Corner

Paris finished 5th in Chicken and 13th overall in the 10 and under age group at the Lakeland Kids-Q! Way to go Paris! The Kids Q Corner is a new feature by The BBQ Times. Does your child or grandchild like to compete in BBQ with you? Maybe even on their own? Send us in photos of your kid “queing” and see their photo in The BBQ Times.

Punta Gorda BBQ & Music Festival Punta Gorda, Florida • March 2-3, 2012 • FBA

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Overall: Big Papa’s Country Kitchen Porker Face BBQ Getta Grip BBq Hot Wachula’s Git-R-Smoked Great Lakes BBQ Feed Company Two Crackers Cooking Corky’s Smokin’ BBQ Fully Involved Pappy’s Authentic BBQ Willinghams BBQ Blitzkrieg BBQ Accutech BBQ Kick Yo Butt J&J Bar-B-Que Confederate Smoked Southern Flatwoods BBQ Buddy Row BBQ Obsessed With Barbeque Bonez Brothers BBQ Chicken:

1. Getta Grip BBq 2. Blitzkrieg BBQ 3. Porker Face BBQ 4. Fully Involved 5. Obsessed With Barbeque 6. Great Lakes BBQ Feed Company 7. [Tie] Two Crackers Cooking 7. [Tie] Southern Flatwoods BBQ 9. Big Papa’s Country Kitchen 10. Git-R-Smoked

March 2011

The BBQ Times

BBQ Championship and Hog Wild Festival Mobile, AL • March 9-10, 2012 • KCBS

Overall: 1. Wild Bunch Butt Burners - 689.1426 2. QUAU - 686.8568 3. CHIX, SWINE & BOVINE Bbq - 674.2854 4. Swiggin’ Pig - 673.7136 5. Bub-Ba-Q - 673.1426 6. 4:20 Q - 671.9996 7. South Pork - 670.8568 8. Fowl Butt BBQ - 670.2852 9. Two Old Men and a Grill - 668.5710 10. House of Q - 667.4278 11. Little Bit of R & R - 665.1424 12. Paw Paw’s BBQ - 665.1422 13. The Pig Lebowski - 662.8568 14. Pit Bulls Up in Smoke - 662.8564 15. Smokin’ on the Roof - 660.5712 16. Serial Griller - 659.9994 17. Fat, Drunk and Stupid - 659.4280 18. Southern Smoke BBQ - 658.2854 19. Team Enoserv - 654.2848 20. Bareknuckles BBQ - 652.5710 Chicken: 1. Swiggin’ Pig - 176.5714 2. Two Old Men and a Grill - 175.4284 3. Bub-Ba-Q - 174.8572 4. House of Q - 174.8570 5. Wild Bunch Butt Burners - 174.2856 6. Pit Bulls Up in Smoke - 174.2856 7. Bean Bandits - 169.7140 8. South Pork - 168.5712 9. Fowl Butt BBQ - 168.5712 10. Paw Paw’s BBQ - 167.9998

Ribs: 1. QUAU - 172.5714 2. Paw Paw’s BBQ - 172.5714 3. South Pork - 172.0000 4. Fowl Butt BBQ - 170.2856 5. Wild Bunch Butt Burners - 169.1428 6. Yankee Doodle Dandy - 169.1428 7. Smokin’ on the Roof - 168.5712 8. CHIX, SWINE & BOVINE Bbq - 168.0000 9. Little Bit of R & R - 167.9998 10. Bareknuckles BBQ - 166.8570 Pork: 1. House of Q - 177.1428 2. Big Juicy Butts - 175.4288 3. The Pig Lebowski - 173.7144 4. 4:20 Q - 172.0000 5. Wild Bunch Butt Burners - 171.4286 6. Swiggin’ Pig - 171.4286 7. CHIX, SWINE & BOVINE Bbq - 170.8570 8. QUAU - 170.2856 9. Hog Wild & Pig Crazy - 169.7142 10. Bub-Ba-Q - 169.1428 Brisket: 1. QUAU - 176.5714 2. Wild Bunch Butt Burners - 174.2856 3. Pit Bulls Up in Smoke - 174.2856 4. Little Bit of R & R - 173.1428 5. CHIX, SWINE & BOVINE Bbq - 171.4286 6. 4:20 Q - 171.4286 7. Fat, Drunk and Stupid - 170.8570 8. Fowl Butt BBQ - 170.2858 9. Papa Jack’s Smoke Shack - 169.7142 10. Two Old Men and a Grill - 169.7142

Smokin in the Square Pensacola, FL • March 2-3,2012 •KCBS

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Ribs: Big Papa’s Country Kitchen Getta Grip BBq Great Lakes BBQ Feed Company Willinghams BBQ Porker Face BBQ Blitzkrieg BBQ Two Crackers Cooking Corky’s Smokin’ BBQ Git-R-Smoked Confederate Smoked

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Pork: Big Papa’s Country Kitchen Confederate Smoked Southern Flatwoods BBQ Great Lakes BBQ Feed Company Pappy’s Authentic BBQ Getta Grip BBq Hot Wachula’s Corky’s Smokin’ BBQ Fully Involved Two Crackers Cooking

Overall: 1. Smokin’ Butt Crew - 698.2856 2. QUAU - 690.2854 3. Two Old Men and a Grill - 689.1424 4. Bub-Ba-Q - 687.9998 5. Jiggy Piggy - 685.1428 6. 2 Men and a Pig - 684.5714 7. Swiggin’ Pig - 684.5712 8. Lotta Bull - 679.9998 9. Smokin’ on the Roof - 679.4280 10. Serial Griller - 677.1426 11. Gettin’ Sauced - 675.9998 12. Wild Bunch Butt Burners - 675.4280 13. Late Night Whiskey Smoke - 675.4278 14. - 674.8566 15. Jack’s Old South - 673.1426 16. 4:20 Q - 671.4282 17. Parrothead Smokers - 671.4280 18. BBQ Island - 669.1428 19. Forrest’s Fine Foods - 669.1426 20. The Blue Bloods - 667.9996

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Brisket: Hot Wachula’s Git-R-Smoked Porker Face BBQ J&J Bar-B-Que Big Papa’s Country Kitchen Pappy’s Authentic BBQ Kick Yo Butt Two Crackers Cooking Accutech BBQ Willinghams BBQ

Chicken: 1. 2 Men and a Pig - 179.4286 2. Two Old Men and a Grill - 177.7144 3. - 175.4286 4. Smokin’ on the Roof - 175.4284 5. Swiggin’ Pig - 174.8570 6. Smokin’ Butt Crew - 174.2856 7. Late Night Whiskey Smoke - 173.7142 8. The Blue Bloods - 173.1428 9. Gettin’ Sauced - 172.5714 10. Fowl Butt BBQ - 171.9998

Ribs: 1. Jiggy Piggy - 178.2858 2. Smokin’ Butt Crew - 175.4288 3. Wild Bunch Butt Burners - 174.8570 4. Swiggin’ Pig - 174.2858 5. Bub-Ba-Q - 174.2856 6. QUAU - 173.7142 7. 2 Men and a Pig - 173.1428 8. Lotta Bull - 172.0000 9. Gettin’ Sauced - 172.0000 10. Parrothead Smokers - 171.9998 Pork: 1. - 177.7142 2. Serial Griller - 174.2858 3. Smokin’ Butt Crew - 174.2856 4. Texas Ribs - 173.7144 5. Jiggy Piggy - 173.1428 6. SunState Smokers - 173.1426 7. Wild Bunch Butt Burners - 172.0000 8. Lotta Bull - 171.4286 9. Forrest’s Fine Foods - 171.4284 10. Bub-Ba-Q - 170.8572 Brisket: 1. QUAU - 179.4286 2. Bub-Ba-Q - 174.2858 3. Two Old Men and a Grill - 174.2856 4. Smokin’ Butt Crew - 174.2856 5. Jack’s Old South - 173.7142 6. BBQr’s Delight - 172.0000 7. Lotta Bull - 170.8570 8. Serial Griller - 170.8570 9. 4:20 Q - 170.2856 10. Smokin’ on the Roof - 169.7142

March 2012

The BBQ Times

Page 21

Page 22

March 2012

The BBQ Times

CLASSIFIEDS Awsum Butt Sawse

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It’s A New Year...... Are you thinking it’s Time to Get Rid of Last Year’s Smoker..... Place your used items for Sale in The BBQ Times Classifieds for


This Classified Deal Can Include Photos and will even be placed online too! Send your’s in today: or Call: 478-218-2333 SOUTH CAROLINA Up for sale is a backwoods pro, not a pro junior which is smaller. This unit is about the size of a household refrigerator. This cooker has seven

shelves and weighs about 900 lbs. It has a heat diverter and hide setter and an automatic temp control that runs on 12 volts. For pictures and other questions e-mail me. $ 3400. Bbqpit99@yahoo. Com located in Boiling Springs, SC 29316


2009 Keystone outback 23rs, the perfect comp. BBQ toy hauler. Only 5500 pounds , tows with a pick up or suv. Cargo compartment is in the nose with a side opening door, full kitchen,

sleeps up to 8, separate shower, toilet, vanity, a pullout in back . 27’Long when extended, pictures and info available. $13,900 Located in Boaz, AL 35957 telephone: 256 506 8485 e-mail: rtrmontgomery@msn.Com Stainless steel bbq cooker


made by carters cookers, has water tray, 2 charcoal racks, full bottom drip pan, and 2 cook racks, with built in thermometer. Great condition. E-mail or call 706-3591629, if no answer leave

message w/ number and I will call back.

March 2012

The BBQ Times

Calendar of Events July 27-28, 2012 Smokin On The Suwannee BBQ Festival Live Oak, FL Damon Wooley 13944 48th Street Live Oak, FL 32060 (386)-590-6038

Memphis Barbecue Network Mar 22 - Mar 24, 2012 Adel, GA Puddleville Pig Jig Contact: Linda Hazel Phone: 229-896-7176 229-316-3048 Email: Mar 29 - Mar 31, 2012 Ducks Unlimited Head Quarters One Waterfowl Way Memphis, TNPigs In Flight Contact: Tal Goldsby 901-5693089 tgoldsby@shoemakerfinanci Apr 13 - Apr 14, 2012 Smokin Pork N Butts Jackson, GA MBN/GBA Dual Contest Contact: Scott Thurston Phone: 678-209-7593 Email: Judge’s Contact: Sharon Graham Address: PO Box 681 Jackson, GA 30233 Apr 20 - Apr 21, 2012 Downtown District Philadelphia, MS Philadelphia Ham Jam Arts Festival Contact: Lisa Howell 601-6561000 Apr 20 - Apr 21, 2012 Southaven Springfest Southaven, MS Contact: Kristi Faulkner Phone: 662-393-6939 Email: Judge’s Contact: Eddie Foshee Phone: 901-834-4208 Email: May 4 - May 5, 2012 Smokin’ on the White Riverside Park Batesville, AR

Contact: Bill Couch Address: PO Box 2094 Batesville, AR 72053 Phone: 870-793-5031 Email:

May 25, 2012 Brenau Barbecue Championship Gainesville, GA Contact: Jim Barco Phone: 770-534-6161 Email:

Kansas City Barbeque Society March 16-17, 2012 Link Centre Don’t Be Cruel BBQ Duel Tupelo, MS STATE CHAMPIONSHIP Contact: Bev Crossen Randy Pickens Phone: 662-397-6821. March 23-24,2012 Florida BBQ Challenge West Palm Beach, FL Contact: Robert Trepp Phone: 561-420-9509. March 23-24,2012 Smokin Blues & BBQ Hammond, LA Contact: Eric Phares Phone: 985-969-8172. Fax: 985-345-7398.

931-308-8010. bates139@hotmail. com

April 20-21,2012 Cornelia Apple Blossom BBQ Festival (GBC Qualifier) Cornelia, GA Contact: Heather Sinyard, PO Box 785, Cornelia, GA 30531 Phone: 706-778-8585 x280. April 20-21, 2012 10th Annual Southern Hotwing Festival Memphis, TN Contact: Paul Gagliano Phone: 901-758-2424 April 27-28, 2012 BBQ Capital Cook-Off Lexington, NC Contact: Chad Hodges Phone: 336-249-0383 April 27-28, 2012 Hog Fest in Historic Edenton I Edenton, NC Contact: Roy Murray, PO Box 390, Edenton, NC 27932 Phone: 252-426-1426.

March 30-31, 2012 Slidell BBQ Challenge Slidell, LA Contact: Skinny King Phone: 985643-6863.

April 27-28, 2012 Char-Broil Pig Bowl (GBC Qualifier) Columbus, GA STATE CHAMPIONSHIP Contact: Matt Hilliker Phone: 706-221-1900. Fax: 706-221-1901.

April 6-7, 2012 Pelahatchie BBQ Festival Pelahatchie, MS Contact: Gary Ferguson Phone: 920-256-9154.

April 27-28, 2012 BBQ Boogie & Blues Calhoun, GA STATE CHAMPIONSHIP Contact: Sue Ellen Phone: 706-625-3200.

April 13-14,2012 Smoke on the Falls Noccalula BBQ Fest Gadsden, AL STATE CHAMPIONSHIP Contact: Janet Tarrance Phone: 256-549-4663.

May 4-5, 2012 Mississippi Springfest Ashland, MS Contact: Tony Tidwell, PO Box 507, Ashland, MS 38603 Phone: 662-224-4994.

April 20-21, 2012 25th High on the Hog Festival Winchester, TN Contact: Jeannie Bates Phone:

May 4-5, 2012 The WhistleStop Festival & Rocket City BBQ Huntsville, AL


Page 23

STATE CHAMPIONSHIP Contact: Whitney Heaps Phone: 256-564-8116. whitney. May 1--2, 2012 Boss Hog Cook-Off Waynesboro, GA Contact: Amy Lively Nan Lynch, nlynch@fnbwaynesboro. com Phone: 706-554-8100. Contact: Tim Lively Phone: 706-551-2045. May 11-12, 2012 Roman Roast on the River (GBC Qualifier) Rome, GA Contact: Betsy Hampson Phone: 706-314-1324. bhampson@rfpra. com

Southern Barbecue Network March, 16-17, 2012 Holly Hill Spring BBQ and Blast Location: Holly Hill Academy Contact Number: 8034932637 Address: 108 Fountain Lake Drive Eutawville, SC Contact: Event Coordinator: Jack Waiboer March 23-24, 2012 Smokin at The Farmer’s Market – West Columbia Columbia, SC Farmer’s Market Jackie Moore 803-734-2200 March 30&31, 2012 Smoke at the Lodge 2012 Summerville Masonic Lodge 111 W. Main Street Summerville, SC. 29483 July 20- 21, 2012 SPRUCE PINE BBQ CHAMPIONSHIP & BLUEGRASS FESTIVAL Location: Locust Ave Spruce Pine, NC 28777 Contact: Randy Hembree Phone: 828-385-1125

Calendar of Events Continued From Page 2

Page 24

Bubba Grills The BBQ Times

March 2012

A Southern Cooking Creation

Located right in the Heart of Central Georgia in Haddock, GA.


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15” Tires • 3500 lbs. Axel Cast Iron Fire Starter in the Smoke Box Safety Door Catch on Lift Doors • Stainless Flex Regulators 2 Full Length Sliding/Removable Racks • Protected Lights & Wires WE KEEP SOME MODELS IN STOCK & CUSTOM UNITS ARE BUILT IN LESS THAN 20 DAYS!

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BBQ Times March 2012  

BBQ Times March 2012

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