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2012 Memphis In May Edition

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

Cookston Wins Whole Hog Third Year in a Row!

Volume 3 • Number 7

May 2012

Table of Contents


Calendar of Events ..................2, 23

KCBS Results...................................6

Jackson, GA MBN/GBA..................16

Paint n Pork Fest.............................3

Charbroil Pig Bowl.........................7

Hazlehurst BBQ Fest.....................19

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

Dothan, AL Tri-State FBA.................9

Barnesville BBQ & Blues...............22

Dana Hillis......................................5

Memphis In May............10-15,24-25


Visit us online at for the latest BBQ information

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The BBQ Times

Calendar of Events

Alabama Barbecue Association

May 17-19, 2012 Cotton Pickin’ BBQ Cook-off Hartselle, Alabama Pro & Backyard Division Contact Susan Hines at 256-7734370 May 18, 2012 Jubilee CityFest Montgomery, Alabama Backyard Divisions Contact Marianne McLeod @ 334834-7220 marianne@jubileecityfest. org June 23 , 2012 A-Club BBQ Cook-Off Tuscaloosa, Alabama Backyard Division Contact Tyler Nix @ 205-601-7896 June 22-23, 2012 Elkmont Lions Club Smokin Railroad Street BBQ Elkmont, Alabama Backyard Divisions Contact Larry Pylant at 256732-4493 July 21, 2012 Cookin’ on The Coosa Wetumpka, Alabama Backyard Division Contact Burton Ward at 334-2646223

Georgia Barbeque Association June 8-9, 2012 GBA is Goin’ Coastal Central Park Fernandina Beach, FL Jay Robertson Office: 904-277-7350 ext. 2013 Cell: 904-753-0001 June 29-30, 2012 Plains Pig Pickin’ Cook Team Application Downtown Plains, GA

Plains Better Hometown (229) 8245373 2012-2013 CONTEST YEAR September 7-8, 2012 ComSouth Hambone Jam GBA State Championships Ft Valley, GA Kathie (478) 825-5986

September 14-15, 2012 Sumner Egg Festival BBQ Bash 107 Walnut Street Sumner, GA Amy Gray (229) 319-5750 Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds 1025 S Hill Street Griffin, GA Sept 28-29, 2012 Levee Fest 794 Cherry Street Macon, GA 31201 DeeAnn (478) 751-7270 Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest 304 Milledgeville Road Gordon, GA 31031 Josh Youmans (478) 628.1114 October 12-13, 2012 Hog Jam The Lodge at Copperhead 171 Copperhead Parkway Blairsville, GA Michelle (706) 835-7433 Oct. 19 – 20, 2012 6th Annual Tennille BBQ Blast Downtown Tennille, GA Downtown Development Authority (478) 552-7875 Oct 26-27, 2012 Hawkinsville Harvest Fest Pigs & Produce Downtown Hawkinsville Bob Johnson P. O. Box 120 – 42 Lumpkin St. Hawkinsville, Georgia 31036 (478) 230-6953

April 12-13, 2013 Smokin Pork N Butts Fairgrounds St Jackson, GA 30233

Florida Barbeque Association 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 June 8-9, 2012 The Pork & Wings BBQ Bash and Competition - Orlando, FL Ryan Kelly - (321)-303-5924 June 9, 2012 First Annual Rib Ticklers Ball BBQ Cutler Bay, FL Fred Bobson - (305) 238-4166

May 2012

August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL September 7-9, 2012 Jacks Old South Cooking School Unadilla, GA Visit Myron Mixon’s website for details.

September 14-15, 2012 Smokin’ Pig Fest Lake City, FL Wanda Jones 438 SW State Road 247 Lake City, FL 32056 (386)-867-3169 September 28-29, 2012 Grant Bar-B-Que Fest Grant, FL Cheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909 (321)-794-9393 or

Memphis Barbecue Network May 25, 2012 Brenau Barbecue Championship Gainesville, GA Contact: Jim Barco Phone: 770-534-6161 Email: Jul 20 - Jul 21, 2012 Smoke on the Mountain State BBQ Contest Galax, VA State Championship Contact: Judy Brannock Phone: 276-236-2184 or 276-236-6903 Email: info@twincountychamber. com

Jul 27 - Jul 28, 2012 June 29-30, 2012 100 Community Park Rd Swamp Boys Cooking School Dyersburg, TN BBQ-Fest Cooking Clermont, FL Visit Rub Bagby’s website for details. Contact: Natalie Patterson Phone: 731-288-7076 or 731-589-3670 Email: July 27-28, 2012 Smokin On The Suwannee BBQ Aug 23 - Aug 25, 2012 Festival Music City Festival & BBQ ChampiLive Oak, FL onship Damon Wooley 100 1st Avenue S Nashville, TN 13944 48th Street Contact: Brian Hamilton Live Oak, FL 32060 Phone: 615-202-9135 or 615-352-9164 (386)-590-6038 Email: brianmusiccitybbqfestival. com


Check it Out! I’m detachable each month! Calendar of Events Continued on Page 27 Post it in your Cook Trailer or Office!

May 2012

The BBQ Times

Paint n Pork Fest April 20-21, 2012 • Marianna, Florida

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

OVERALL : B&T BBQ Cook Team 11. Florida Boys 12. Q-Fused 13. Big Bear Shootin Smoke 14. Munchees Smokehouse 15. Big Kahuna BBQ 16. Poverty Hill Smokers 17. Cook’s Portable Smokehouse 18. Forrest’s Fine Foods 19. Trippsmoke Chicken: Florida Boys 1. B&T BBQ Cook Team 2. Q-Fused 3. Munchees Smokehouse 4. Big Bear Shootin Smoke 5. Poverty Hill Smokers 6. Pork Rindz 7. Big Kahuna BBQ 8. ET’s BBQ 9. Trippsmoke 10.

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

Ribs: Florida Boys Forrest’s Fine Foods Team Red Dog BBQ B&T BBQ Cook Team Big Bear Shootin Smoke Poverty Hill Smokers Big Kahuna BBQ Munchees Smokehouse Tater’s BBQ Wagon Wheel BBQ

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

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

Pork Rindz ET’s BBQ Pleasant Ridge BBQ Wagon Wheel BBQ Team Red Dog BBQ Double Deuce Smokin BBQ Granddaddy’s Best BBQ Tater’s BBQ Our Gang Pork: Q-Fused Big Bear Shootin Smoke Munchees Smokehouse Cook’s Portable Smokehouse B&T BBQ Cook Team Florida Boys ET’s BBQ Pleasant Ridge BBQ Forrest’s Fine Foods Trippsmoke Brisket: B&T BBQ Cook Team Cook’s Portable Smokehouse Big Kahuna BBQ Poverty Hill Smokers Q-Fused Pork Rindz Trippsmoke Big Bear Shootin Smoke Florida Boys Forrest’s Fine Foods

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May 2012

The BBQ Times

Are we connected in the Media World?

Audrey Evans

Publisher & Editor Have you “liked” us on Facebook yet? How about been to our website lately? If your answer is no, you need to get moving! If your answer is yes, are you going to give me any feedback? I am just kidding, well not really but you get the pic-

ture. I have been trying to do some serious work and networking with our website and Facebook lately and I need all the help I can get from our readers and friends to get the word out about the Southeast Newest BBQ newspaper. I have recently started a Twitter account for The BBQ Times and trying my best to stay in the loop and learn how to use it. You would think I would know that at my age? If you are on Twitter and I am not following you or vice versa, please let me know. Let’s get connected folks! I need your feedback in order to give you and the rest of the BBQ world the paper that you want to see. What type of features would you like to see in the BBQ

Times? Are there other things in the BBQ World that interest you other than competitions? I want everyone to know that we are always open to your suggestions, comments or even complaints here at The BBQ Times. Feel free to send in your photos from an event whether it is one I have attended or not. We always love to receive photos to go along with the results. When I began this adventure a little over a year ago, I didn’t realize that I was literally going to do this by myself each weekend. That is in no way a complaint, I am truly enjoying the venture but one doesn’t realize what really goes into making all these components flow correctly. How do you work within the technol-

ogy world and compete with things such as Face book when you are a newspaper? I’m not really sure but I think I’m flirting with some great ideas. I’m trying to make them all work together and compliment each other for the best interest of the paper and reader. When you see a photo you like in our paper I can almost guarantee you will find it in our Face book album. Feel free to tag yourself or anyone else you know. I am trying my best to also update the website with the photos from the competitions I attend the prior weekend. You can find news stories on the website, along with links to our advertisers websites, results, photos, and much much more! I have been fishing around for some suggestions on how

the paper could be made better for you, yes that’s you! The reader, the cook-team, The BBQ enthusiast, whatever it is that brings you to The BBQ Times, let me know! I have some ideas and I think you will start to see some new faces and articles in the BBQ Times you will like soon enough. Do you have an event coming up that you would like to advertise in The BBQ Times? Give me a call I’m sure we can work something out. Is it an event that you would like for me to attend? Shoot me an email and let me know when it is and where. I will try my best to attend if I don’t have prior arrangements somewhere else. ••• I have to add that you might have noticed the pa-

per was about a week late this month, that is because I had the opportunity to go to Memphis in May. Now, there are two ways to look at that, this is what I prefer: You could have had your issue earlier but it wouldn’t have been the 2012 Memphis in May Special Edition. This edition has coverage for the World Barbecue Championship that I was able to attend and cover myself. I hope you enjoy all of the photos and if it is an event you haven’t attended, plan to do so! It is truly unbelievable. A weekend I can never forget! Maybe I’ll have more details on my adventure for you next month! ••• Until then...Yall’ keep rubbin those butts!

temperature since it is fairly easy to do and most chicken pieces are of uniform shape and size. If you just happen to get extra large thighs or it is extra cold outside, maybe just add 15-30 minutes to the cook time. One thing you may want to do is double check with an instant read probe that the internal meat temperature is at least 165 deg F. With low & slow smoking, you don’t always stop cooking when your chicken reaches 165 deg, to be safe, check to make sure that it has reached 165 deg after you finish cooking. Properly cooked chicken should be tender and moist but may or may not be “juicy”. The juice, if present,

should run clear. The meat should pull cleanly from the bone. The skin should be “bite through” and not rubbery. Remember to always remove the blood vein beside the bone. The blood in the vein will not render out and could cause you to be disqualified. WHEN ARE RIBS DONE? There are many ways to cook ribs... hot & fast, low & slow...3-2-1, (3-45-1 my preferred way), no foil, etc. I do not use a temperature probe with ribs. I cook my ribs low & slow by time and pit temperature at 225*F. The key is to know when they are done. Properly smoked ribs will start pulling away from the

bone tips anywhere from 1/4 to 3/4 of an inch after about 3 hours. All ribs cook up differently! It depends on the fat content, quality of meat, heat exposure, etc. Pick the rack of ribs up near one end and if it bends down 90 degrees and the meat starts to crack at the bend, they are done. Also, I use an ice pick to test for doneness. The meat should stick to the bone enough so you can cut them without them falling apart. When eating, the meat should pull cleanly from the bone. WHEN IS A BUTT DONE? Boston butts are easy to determine. Stick a temperature probe in the butt and cook to an internal meat temperature of 204 degrees. You still have to know when it is done because things can go wrong even if your temperature probe says 204 degrees. You may have stuck the probe in a fat vein or got it too close to the bone or you may have just gotten hold of some crazy meat that needs to be cooked longer. I place my temperature probe through the center of the money muscle and into the

thick part of the meat away from the bone. Properly done, a Boston butt will wiggle like Jell-O and you can grab the blade bone and it should pull right out. I always add 3 hours to my cooking time, wrap them and put in a cooler. This will ensure that they are very moist and tender and all the flavors have dispersed throughout the meat. “A must in competition” WHEN IS A BRISKET DONE? Stick a temperature probe in the point, avoiding the fat veins, and cook to an internal meat temperature of 195 deg and check to see if you have the desired tenderness. The best way to check for doneness is to stick a probe in the flat against the grain near the area where you will be cutting your slices. The probe should slide in like a hot knife through butter with little resistance. If it is still tough or has resistance, keep cooking with the internal meat probe and check for doneness every 5 degrees. When done, wrap in blankets and put in a cooler or Cambro for 3 to 4 hours. I always allow enough time

in the cooking process to ensure a minimum of 4 hours. You will hear some say that is to long, I can tell you that will see an increase in your tenderness scores following this process. If you have any specific topics you would like for me to address or feedback, please email me at smokin or carlwms5943@gmail. com .If you are a new team just getting started in procompetition and need help, please email me and I will be happy to work with you. Remember! For all your barbecue news and information go to the best barbecue newspaper in South Georgia!!! CUE~TIP OF THE MONTH: CLOSE THE DOOR! Keeping the door closed will reduce flair ups and keep the temperature constant. Every time you open the door you can be lowering the pit temperature by 25 degrees or more. It is very critical not to open the door while your meat is in the stall process. Stay safe, Have fun and Happy Cue’ing!!

Carl, How do I know when my meat is done?

Carl Williams

“Que-Talk with Smokinwilly”

WHEN IS CHICKEN DONE? Chicken I do not use an internal meat temperature probe with while cooking. I cook chicken by time and pit

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

May 2012

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The BBQ Times


President Fl BBQ Association It used to be easier when you showed up to bbq you would look around and say I just have a few guys to beat if I have a good cook. We at Big Papas have never taken for granted that we were going to beat anyone. We are very humble and know you have to cook extremely well and turn in some very very good food and have the luck of some judges that are not afraid to give some good scores to be able to come out near the top. Rob “Rub” Bagby of the infamous Swamp Boys rolled into Fort Pierce late on Friday with a goal of climbing back on top and winning Grand and he did it well with a big win over a tough crowd of cooks. It was his birthday and all he wanted was a Grand for his birthday and by golly he got it. Rub has switched to some new cookers and he seems to have them figured out. The truth behind his success is a great team of supporters – the Swamp girls – and of course Super Corn Woody. He also has a new mascot – a little gator named Swampy. I have heard there is a bounty out on whoever can kidnap Swampy and bring him to Big Papa. Terry with Git R Smoked is definitely one of the teams to beat. He always has one of the nicest trailers, takes more showers and naps then anyone in bbq, finally figured out there is bad mojo when you don’t buy pizza, and has cooked with some of the best fellas in bbq. He has also passed on some secrets to some teams that have done very well. Besides all

that the guy can cook. Forrest Fine Foods is a threat to win any where he goes. He can show up with a horse trailer and one of a hundred cookers he owns. He can show up in a mini van so small his cowboy hat rubs the windshield and the back window when he drives toting only a wsm (weber smoky mountain) and out cook everyone. He can bring a big horse trailer with the most awesome collection of crock pots anyone has ever seen and feed an army and still walk away with a truck load of awards. One secret – take away his pink shirts, pink hats, pink drink cups, pink logos and pink bbq boxers and he will be just an average cook. Florida Boys could win every contest if he really wanted to. The big guy has cooked and forgotten more contests then most of us teams added up. Jady is not really old he just started cooking when he was 10. He is truly one of the most enjoyable guys to talk bbq with and I highly recommend you stop by and visit with him at any contest you see him at. If he gets tired of talking bbq ask him about his business ventures with Wendell his long time bbq partner. They have sold Christmas trees, coffee cups, Easter bunnies fishing poles, Wendell has even sold me a few BBQ secrets. These guys are as cool as they come and I would love to cook with them some time. Hot Wachulas is another guy that’s hard to beat. He has brought me more sauces with unique flavors to try and blows me away with his flavor profiles. He is going to win ribs everytime he shows up and if Wally from ZooyMamas shows up with him we don’t have a chance. I have only found one way to throw him off his game and that is to steal all his electronic cigarette batteries. Also if his phone goes dead he is lost. I think he keeps his recipes in his phone. Blitzkrieg BBq has proven to be one of the best teams and is having an awesome year. We all know his big secret to success and it is

the number one bbq spy in all of competition bbq – his son Gavin. This is truly one of the nicest kids you will ever meet but if the truth was known he works for the fbi and the cia. One contest that Gavin and mom did not show up it was Tommys worst performance of the year. We just need to keep Tommy cooking by himself and we have a chance. Wooly Bully BBQ Mafia is another team that is a threat to win every time they show. Damon never travels without Pops and the two have some magic going on. The only thing I have ever seen that slows these guys down a notch is when they happen to do double back flips off the back of their new trailer. Pops did a flip off the back of the trailer at a recent contest and they did not win. A short time later Damon did a few basic ballet moves off the back deck and a trip to the dentist was his big prize that weekend. Damon is like Matt with Hot Wachulas – he is a flavor monster and is always going to be hard to beat. Team Unknown has made a rapid climb to the top. It used to be the only thing you had to worry about when these guys showed up was who was going to make

more noise – them or Whiskey Bent. They figured out how to lure people in to there camp – get them mesmerized by great entertainment and laughing real hard and maybe partaking in a few rum and mountain dews or maybe a few silver bullets. If these guys cooked every week they could win everything they tried. I have found their weakness. They have an uncontrollable weakness for finger mullet. Clean out your old tackle boxes and bring some old bait by the Unknown camp and you will see what I mean. It is the only thing I have seen slow them down. Stop and meet this gang – you will fall in love with them just like me and everyone else. B and T BBQ is the only team that has been winning that I cant find a weakness in. They do well up north or down south in Florida. They win in Georgia, they win in Alabama and anywhere they go. Bill had a little surgery on his shoulder a while back and I patted him on the shoulder a short time later and he hollered like I hurt him. Then he said he was just kidding. Maybe if we all whack him in the shoulder a few good times we can slow him down a bit. I am just kidding. This is a great

bunch and they deserve everything they win. Team Budmeister is another tough team. Thomas and his son Josh are like family to me and when they show up you know perfect scores are just around the corner. The truth behind their great cooking skills is easy – Thomas’ momma is one of the best cooks alive and he is just lucky it rubbed off on him. Try her banana pudding pie and you will see what I mean. But I have figured out how to beat these guys. I will need Woods N Water to help me on this one. If I could just convince these two that deer hunting season was open every weekend they would never show up again and they would take Gordon from GB’s BBQ with them and that would be one more good team out of my way. All I have to do with Jacks Old South and his chip off the old block Jacks New South is keep them busy smiling for the television and signing autographs and sending people over to talk to them – these fellers love to talk – and I can throw them off their game just enough to beat them by a tenth of a point! There are a lot more tough teams to beat but I

have run out of space. Come to a contest and you will meet some great folks. See you at a contest soon. Dana “Big Papa” Hillis

How about a nice little homemade bbq sauce? I have played around with a million bbq recipes – this one is simple and can be the base for your own experiments Big Papa Basic BBQ Sauce 3 cups ketchup 1⁄2 cup honey mustard sauce 1⁄4 cup apple cider vinegar !/2 teaspoon salt 1⁄4 cup brown sugar 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder 1⁄2 teaspoon white pepper 1⁄2 teaspoon chile powder 4 tablespoons molasses

If you like sweet add some honey – if you like hot add some Louisianna hot sauce

Cook in a pot on your stove stirring all ingredients until they boil – put into a pan and put it in your smoker while you are cooking some meat for three or four hours for a true smoky flavor. Will keep in refrigerator for 4 months

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Kansas City Barbecue Society

The BBQ Times

Cornelia Apple Blossom BBQ Festival April 20-21,2012 • Cornelia, Georgia

1. The Right Stuff - 695.4286 2. Killer B’s BBQ - 692.5716 3. Wicked Que - 686.2854 4. Que’n Stew’n & Brew’n - 685.1424 5. Tuff Dawg Grillers - 683.4284 6. Bub-Ba-Q - 683.4280 7. Kudzu Q - 681.7146 8. Georgia Boys BBQ Team - 680.5716 9. Old Plantation BBQ - 679.4284 10. Blue Sky BBQ - 678.8570 Chicken: 1. The Right Stuff - 178.8572 2. Georgia Boys BBQ Team - 176.5716 3. TNT Southern BBQ - 176.5716 4. Wicked Que - 176.5714 5. Que’n Stew’n & Brew’n - 174.2856 6. Bub-Ba-Q - 173.1428 7. Uncle Chet’s BBQ - 173.1426 8. Shelby’s Outlaws - 172.5712 9. Lazy Bear BBQ - 172.0000 10. Killer B’s BBQ - 172.0000

Overall: 11. TNT Southern BBQ - 677.7144 12. Pig Whisperers - 676.5712 13.Smokin Suwanee Sweetmeat676.0000 14. Smoke On This - 673.1424 15. Butt Naked and Smokin - 669.1432 16. Stoked and Smoked - 669.1426 17. Pit Bulls Up In Smoke - 667.9996 18. Deep South BBQ - 667.4282 19. Uncle Chet’s BBQ - 666.2856 20. Right On Que - 665.7142 Pork: 1. Kudzu Q - 177.1428 2. Killer B’s BBQ - 175.4286 3. Old Plantation BBQ - 175.4286 4. The Pig Lebowski - 174.2856 5. Right On Que - 172.5716 6. Tuff Dawg Grillers - 172.0000 7. Georgia Boys BBQ Team - 170.8572 8. Blue Sky BBQ - 170.2856 9. Que’n Stew’n & Brew’n - 169.7142 10. Gold Rush Smokers - 169.1428

Ribs: 1. Tuff Dawg Grillers - 177.7144 2. Kudzu Q - 176.5716 3. Smokin Hoss - 176.5716 4. Wicked Que - 174.8570 5. Blue Sky BBQ - 174.2858 6.Nada Chance & Low-N-Slow 171.4286 7. Smokin Suwanee Sweetmeat 171.4286 8. Que’n Stew’n & Brew’n - 171.4284 9. Right On Que - 170.8572 10. TNT Southern BBQ - 169.7144

Brisket: 1. The Right Stuff - 180.0000 2. Pig Whisperers - 180.0000 3. Killer B’s BBQ - 179.4286 4. Deep South BBQ - 176.5714 5. Bub-Ba-Q - 173.7142 6. Pit Bulls Up In Smoke - 172.0000 7. Bold Branch Bar-B-Q Boys - 171.4284 8. Butt Naked and Smokin - 170.8574 9. Que’n Stew’n & Brew’n - 169.7142 10. Smokin Suwanee Sweetmeat169.7142

16th Annual Firehouse BBQ Contest April 20-21, 2012 • Kings Mountain, North Carolina

Kansas City Barbecue Society

May 2012

Kennett Jaycee’s Show Me State BBQ Cookoff April 6-7 2012 • Kennett, Missouri

1. Hardway BBQ - 701.7144 2. Back Porch Q - 697.1430 3. Smelly Butts BBQ - 695.4286 4. Quau - 694.2854 5. 4 Smokin Butts - 693.7142 6. RedNeck Grillers - 692.0000 7. Gilly’s BBQ - 689.1426 8. Blazin Blues BBQ - 688.5710 9. One2BBQ - 687.9998 10. Fire Dancer BBQ - 685.1430 Chicken: 1. Pig Pen Grillers - 177.7144 2. Back Porch Q - 176.0000 3. Rub Won Out BBQ - 176.0000 4. Smelly Butts BBQ - 176.0000 5. Hickory Pit Stop - 176.0000 6. Fire Dancer BBQ - 175.4288 7. Hardway BBQ - 175.4284 8. Quau - 174.8570 9. Smokin T’s - 173.7142 10. RedNeck Grillers - 173.1430


11. Smokin T’s - 683.4282 12.Southern Krunk BBQ Boys -682.8570 13. Rub Won Out BBQ - 679.4286 14. Hickory Pit Stop - 675.4282 15. Pig Pen Grillers - 674.2860 16. Wardens Que - 673.1422 17. 2 Fat Drunks Cookin - 671.4284 18. Governors BBQ - 671.4284 19. Hillybilly Hoggers - 670.2858 20. Lulu’s BBQ - 670.2854 Pork: 1. 2 Fat Drunks Cookin - 178.8572 2. Southern Krunk BBQ Boys - 178.8572 3. Hardway BBQ - 176.5714 4. Blazin Blues BBQ - 176.5714 5. Lulu’s BBQ - 174.8572 6. Back Porch Q - 173.7144 7. RedNeck Grillers - 172.5714 8. Two Little Pigs - 172.0000 9. 4 Smokin Butts - 171.4286 10. Swine Crue - 170.8572

Ribs: 1. Smelly Butts BBQ - 178.8572 2. Back Porch Q - 178.2858 3. Hardway BBQ - 177.1430 4. Gilly’s BBQ - 177.1430 5. Rub Won Out BBQ - 176.0000 6. Quau - 175.4286 7. One2BBQ - 174.2858 8. 2 Fat Drunks Cookin - 174.2858 9. Fire Dancer BBQ - 174.2858 10.Southern Krunk BBQ Boys -173.1430

Brisket: 1. 4 Smokin Butts - 179.4286 2. Smokin T’s - 176.5714 3. One2BBQ - 174.8572 4. RedNeck Grillers - 174.2856 5. Quau - 174.2856 6. Hillybilly Hoggers - 172.5716 7. Hardway BBQ - 172.5716 8. Smelly Butts BBQ - 172.0000 9. Southern Krunk BBQ Boys - 171.9998 10. Blazin Blues BBQ - 171.9998

BBQ Capital Cookoff

April 27-28, 2012 • Lexington, North Carolina

Overall: 11. 2 Worthless Nuts - 665.1428 12.Waylon’s Wickedly Good Q 664.0000 13. Checkered Pig - 660.5712 14. Mean Gene’s Grilling Tea - 659.4286 15. Baloney Joe’s - 658.8570 16. The Smokehouse Bandits!! 658.2852 17. Wood-N-Pig Smokers - 656.5716 18. Big on the Pig - 655.9996 19. Lang BBQ Smokers - 654.8568 20. Fast Eddie’s Fine Swine - 652.5712

Overall: 11. Big Mo From AHO - 661.7136 1. Two Old Men and a Grill - 685.7140 2. Pickin’ Porkers - 682.2856 12. Up In Smoke - 660.5710 3. Serial Griller - 679.9996 13. Chatham Artillery BBQ - 659.9998 4. A Taste Of Carolina - 678.2852 14. Sauced! BBQ - 659.9996 5. Holy Smokes - 674.2856 15. B.S. Pitmeisters - 659.4288 6. Redneck Scientific - 669.7140 16. Bite Me BBQ - 653.1428 7. FlameMaster G’s BBQ - 664.5718 17. The Smokehouse Mafia - 652.5716 8. Checkered Pig - 663.9998 18. Rocky Top Barbeque - 650.8570 9. Quenivorous - 662.2852 19. County Line Que - 648.5714 10. Pack-A-Smokes - 662.2850 20. Big E’s BBQ - 646.8570

1. Screamin Nite Hog BBQ - 684.5714 2. Smoke This - 683.4288 3. Killer B’s BBQ - 681.1428 4. D and D Hickory Hogs - 677.1426 5. Pickin’ Porkers - 677.1426 6. Camel City Smokers - 674.8570 7. Two Old Men and a Grill - 673.1426 8. The Smokehouse Mafia - 669.1424 9. Iron Pig BBQ - 669.1424 10. Carolina BBQ Co. - 668.5712

Chicken: 1. Holy Smokes - 174.2856 2. Bubba’s Backyard BBQ - 173.7142 3. A Taste Of Carolina - 173.7142 4. Pickin’ Porkers - 173.1428 5. Two Old Men and a Grill - 171.4286 6. Applewood Barbecue - 170.2856 7. The Smokehouse Mafia - 169.7142 8. Big Red’s Barbecue - 169.1430 9. Redneck Scientific - 169.1428 10. Chatham Artillery BBQ - 168.5714

Ribs: 1. Serial Griller - 175.4284 2. Bite Me BBQ - 174.2860 3. A Taste Of Carolina - 172.5714 4. Two Old Men and a Grill - 169.7142 5. County Line Que - 168.5716 6. Checkered Pig - 168.5714 7. Pack-A-Smokes - 168.0000 8. Pickin’ Porkers - 168.0000 9. Quenivorous - 167.4286 10. Chatham Artillery BBQ - 166.8572

Chicken: 1. Rocky Top Smokies - 172.5714 2. Smoke This - 171.4286 3. Camel City Smokers - 170.8570 4. Screamin Nite Hog BBQ - 169.7142 5. Recycled Smoke - 169.7142 6. Pickin’ Porkers - 169.7140 7. 2 Worthless Nuts - 169.1430 8. The Smokehouse Mafia - 168.0002 9. Up In Smoke - 167.4286 10. Mighty Fine Swine - 166.8570

Pork: 1. Up In Smoke - 174.8572 2. A Taste Of Carolina - 171.9998 3. Sauced! BBQ - 171.4286 4. Two Old Men and a Grill - 171.4284 5. Pop Pop’s Chicken & Pig - 170.8572 6. Redneck Scientific - 170.8570 7. Big E’s BBQ - 169.1430 8. GB’s BBQ - 169.1428 9. Checkered Pig - 168.5714 10. Pit Dog Barbecuer’s - 168.5714

Brisket: 1. Serial Griller - 176.0000 2. Quenivorous - 174.8572 3. Bald Hawg - 174.2858 4. Pickin’ Porkers - 174.2856 5. Holy Smokes - 173.1428 6. Two Old Men and a Grill - 173.1428 7. Rocky Top Barbeque - 172.5714 8. Redneck Scientific - 172.0000 9. FlameMaster G’s BBQ - 171.4286 10. Big Mo From AHO - 167.9998

Ribs: 1. D and D Hickory Hogs - 178.8572 2. Camel City Smokers - 177.1430 3. Killer B’s BBQ - 176.5716 4. Screamin Nite Hog BBQ - 174.2858 5. PIT DOG Barbecuer’s - 173.7142 6. Waylon’s Wickedly Good Q - 172.5716 7. Smoke This - 171.4288 8. Big on the Pig - 171.4286 9. Wood-N-Pig Smokers - 170.8574 10. Carolina BBQ Co. - 170.8572

Pork: 1. Carolina BBQ Co. - 175.4286 2. Waylon’s Wickedly Good Q - 173.1428 3. Iron Pig BBQ - 173.1428 4. Checkered Pig - 172.0000 5. Big on the Pig - 171.4286 6. Mean Gene’s Grilling Tea - 170.8574 7. Baloney Joe’s - 170.8570 8. D and D Hickory Hogs - 170.8570 9. BBQ PropAh - 169.7144 10. Pickin’ Porkers - 168.0000 Brisket: 1. Two Old Men and a Grill - 179.4286 2. The Smokehouse Mafia - 175.4286 3. Killer B’s BBQ - 173.7142 4. Screamin Nite Hog BBQ - 173.1428 5. Smoke This - 173.1428 6. Tomboy’s Best - 169.1428 7. Pickin’ Porkers - 169.1428 8. Bite Me BBQ - 168.5712 9. Firehouse Smokers TN - 168.0000 10. Checkered Pig - 167.4286

May 2012

Page 7

The BBQ Times

Char-Broil Pig Bowl • Columbus, GA • April 27-28, 2012 Overall:

Grand Champion Pit Bulls Up In Smoke

1. Pit Bulls Up In Smoke - 694.8568 2. The Grateful Pig-GA - 686.8568 3. Holy Smokes - 686.2854 4. Brokebakk BBQ - 681.7142 5. Que’n Stew’n & Brew’n - 673.7136 6. Southern Touch - 671.4282 7. Hogs Gone Wild GA - 671.4276 8. Rescue Smokers - 666.2854 9. Wicked Que - 661.7140 10. Rocks Money Pit BBQ - 653.1424 11. The Grill Deal - 651.4282 12. Que on the Hooch - 646.8568 13. CrossRoads Cookers II - 645.1424 14. Socks’ Love Rub - 645.1422 15. Ray Scott Outdoors BBQ - 642.8564 16. Smokey Tales - 641.1428 17. Bradley’s BBQ - 637.1422 18. Atlanta Motion Pigtures - 636.5710 19. Big Poppa’s BBQ - 633.1422 20. Lillie’s Que - 632.5710 21. Moore-Bern BBQ - 631.9998 22. BoBo’s BBQ - 631.4280 23. Buddy Ro BBQ - 627.9994 24. City Gone Country - 626.8568 25. Bama Jama BBQ - 602.8564 26. Fat Freddie’s II - 571.9998

Reserve Champion The Grateful Pig-GA


Chicken: 1. Brokebakk BBQ - 175.4286 2. Rocks Money Pit BBQ - 170.8572 3. Holy Smokes - 170.2856 4. Wicked Que - 169.7142 5. Que’n Stew’n & Brew’n - 169.7140 6. The Grateful Pig-GA - 169.1428 7. Moore-Bern BBQ - 166.8572 8. Pit Bulls Up In Smoke - 166.2856 9. Que on the Hooch - 166.2856 10. Hogs Gone Wild GA - 166.2854

Ribs: 1. The Grateful Pig-GA - 177.1428 2. Holy Smokes - 176.5714 3. Pit Bulls Up In Smoke - 175.4284 4. Wicked Que - 170.2856 5. Southern Touch - 169.7144 6. Bradley’s BBQ - 169.7140 7. Ray Scott Outdoors BBQ - 168.0000 8. Que’n Stew’n & Brew’n - 166.8570 9. Rescue Smokers - 166.2856 10. The Grill Deal - 165.7142

Pork: 1. Pit Bulls Up In Smoke - 174.8570 2. Hogs Gone Wild GA - 174.2856 3. The Grill Deal - 173.7142 4. Brokebakk BBQ - 171.4286 5. Southern Touch - 167.4284 6. The Grateful Pig-GA - 167.4284 7. CrossRoads Cookers II - 166.8572 8. Rocks Money Pit BBQ - 166.2856 9. Que’n Stew’n & Brew’n - 165.1428 10. Rescue Smokers - 164.5714

Brisket: 1. Pit Bulls Up In Smoke - 178.2858 2. Holy Smokes - 176.5714 3. Rescue Smokers - 176.5714 4. The Grateful Pig-GA - 173.1428 5. Brokebakk BBQ - 172.5714 6. Que’n Stew’n & Brew’n - 171.9998 7. Southern Touch - 171.9998 8. Socks’ Love Rub - 168.5714 9. Hogs Gone Wild GA - 167.9998 10. Que on the Hooch - 166.2856

Page 8

Kansas City Barbeque Society

BBQ Boogie & Blues

The BBQ Times

April 27 – 28, 2012 • Calhoun, Georgia

Overall: 9. JohnnyMitchel’sSmokehous -664.5710 1. Old Plantation BBQ - 705.7142 10. Dirty Ol’ Butt Slappers - 657.7140 2. Bub-Ba-Q - 702.2856 11. Choo Choo Train BBQ - 649.7138 3. Curly Tails - 701.7140 4. The Right Stuff - 694.2854 12. Smoke Stack Grilling - 638.2856 5. Smokin Suwanee Sweetmeat 687.9998 13. Hootie Q - 626.8572 6. South Pork - 686.2854 14. Renz Nest - 615.9994 7. Smoke on This - 686.2852 15. Once In A Blue Moon - 614.2846 8. Q-Hutta - 671.4282 Chicken: 1. Old Plantation BBQ - 178.8572 2. South Pork - 177.7142 3. Q-Hutta - 175.4286 4. Smokin Suwanee Sweetmeat 174.2856 5. Bub-Ba-Q - 173.7142 6. The Right Stuff - 172.5712 7. Curly Tails - 169.7140 8. Smoke on This - 169.1428 9. Choo Choo Train BBQ - 168.5714 10. Dirty Ol’ Butt Slappers - 166.2856

Pork: 1. Smokin Suwanee Sweetmeat 177.7142 2. Bub-Ba-Q - 176.5714 3. Curly Tails - 175.4286 4. Old Plantation BBQ - 175.4284 5. South Pork - 174.2858 6. The Right Stuff - 172.0000 7. Smoke on This - 171.9998 8. JohnnyMitchel’sSmokehous -169.7142 9. Q-Hutta - 164.5712 10. Dirty Ol’ Butt Slappers - 164.0000

Ribs: 1. Bub-Ba-Q - 177.7142 2. Curly Tails - 176.5714 3. The Right Stuff - 175.4286 4. Old Plantation BBQ - 171.4286 5. Dirty Ol’ Butt Slappers - 171.4284 6. Smokin Suwanee Sweetmeat 170.8572 7. Q-Hutta - 170.8570 8. Smoke on This - 167.4284 9. South Pork - 164.5714 10. JohnnyMitchel’sSmokehous 162.8570

Brisket: 1. Old Plantation BBQ - 180.0000 2. Curly Tails - 180.0000 3. Smoke on This - 177.7142 4. Bub-Ba-Q - 174.2858 5. The Right Stuff - 174.2856 6. South Pork - 169.7140 7. JohnnyMitchel’sSmokehous -165.7144 8. Smokin Suwanee Sweetmeat 165.1428 9. Choo Choo Train BBQ - 162.2856 10. Q-Hutta - 160.5714

R’ Kansas City State BBQ Championship April 27 – 28, 2012 • Arkansas City, Kansas

Kansas City Barbeque Society

Hog Fest in Historic Edenton II

April 28-29, 2012 • Edenton, North Carolina 1. Dizzy Pig - 674.2858 2. Smokin’ Skullies - 671.4282 3. Piedmont Pit BBQ - 667.4282 4. 4:20 Q - 665.7136 5. Stoke & Smoke BBQ - 664.5712 6. Chix, Swine, & Bovine - 663.9996 7. Aporkalypse Now - 662.2854 8. Quenivorous - 658.2854 9. Hickory Prime - 651.4284 10. Serial Griller - 651.4280 Chicken: 1. Redneck Scientific - 173.7142 2. Aporkalypse Now - 172.0000 3. 4:20 Q - 171.9998 4. Stoke & Smoke BBQ - 170.8570 5. Smokin’ Skullies - 170.8570 6. Beer Meets Grill - 170.2856 7. Hambones by the Fire - 169.7144 8. Dizzy Pig - 168.0000 9. Team BoyBQ - 168.0000 10. Serial Griller - 164.5712

Overall: 11. Hambones by the Fire - 650.8576 12. Beer Meets Grill - 643.9996 13. Swamp Loggers - 642.2856 14. Up N Smoke - 641.7144 15. DPQ BBQ - 632.5708 16. Two State BBQ - 630.8570 17. Redneck Scientific - 630.8566 18. Sauced! BBQ - 627.4280 19. The Necked Pig - 627.4280 20. Po’ Boyz BBQ Team - 617.7142 Pork: 1. Piedmont Pit BBQ - 176.0000 2. Up N Smoke - 173.1430 3. Smokin’ Skullies - 171.9998 4. Hambones by the Fire - 170.8574 5. Hickory Prime - 170.8572 6. 4:20 Q - 166.8570 7. Stoke & Smoke BBQ - 165.7144 8. Quenivorous - 165.1428 9. Chix, Swine, & Bovine - 164.5712 10. Swamp Loggers - 163.4286

Ribs: 1. Dizzy Pig - 172.5714 2. Chix, Swine, & Bovine - 171.4286 3. Smokin’ Skullies - 168.0002 4. Island Time Grillin - 166.8574 5. Aporkalypse Now - 166.8568 6. Piedmont Pit BBQ - 166.2858 7. Quenivorous - 166.2856 8. Hickory Prime - 164.5714 9. The Pork City Grillers - 164.5714 10. Serial Griller - 163.9998

Brisket: 1. Dizzy Pig - 172.0000 2. 4:20 Q - 171.4284 3. Swamp Loggers - 166.8572 4. Piedmont Pit BBQ - 166.8570 5. Serial Griller - 166.8570 6. Stoke & Smoke BBQ - 166.2856 7. Chix, Swine, & Bovine - 163.9998 8. Aporkalypse Now - 162.8572 9. Quenivorous - 162.8572 10. DPQ BBQ - 162.8570

9th Annual Smokin’ in the Creek April 27 -28, 2012 • Sugar Creek, Missouri

Overall: 11. Twin Oak BBQ - 663.4284 1. JP Custom Smoke - 689.7146 2. Roughnecks BBQ - 685.7138 12. Great Plains BBQ - 661.7138 3. Butcher BBQ - 677.7138 13. Buffalo’s BBQ - 657.7142 4. Parrothead Smokers - 674.2856 14. Smokeaholics BBQ - 657.1428 5. JayWilliesWhiskey Pit BB - 674.2852 15. Big Sexy Boys - 656.5718 6. KC Can Crew - 671.4288 16. Ponderosa BBQ - 654.8572 7. Rubbing Butts BBQ - 669.1426 17. Outlaw BBQ - 653.7142 8. Grauers Hog Wash - 668.0002 18. Naughty Nurses BBQ - 648.5710 9. Pok N Da Ribs - 665.7142 19. High on the Swine - 646.8570 10. HedgeHogs - 663.4286 20. Cookshack - 638.8568 Chicken: Ribs: 1. Parrothead Smokers - 178.2858 1. Twin Oak BBQ - 173.1428 2. JP Custom Smoke - 176.0000 2. Ponderosa BBQ - 172.0000 3. Butcher BBQ - 175.4286 3. JP Custom Smoke - 171.4286 4. Rubbing Butts BBQ - 175.4284 4. Great Plains BBQ - 171.4284 5. JayWilliesWhiskey Pit BB - 174.8570 5. Roughnecks BBQ - 170.8570 6. Ponderosa BBQ - 173.7144 6. Smokeaholics BBQ - 170.2858 7. Roughnecks BBQ - 173.7142 7. Butcher BBQ - 169.7142 8. Outlaw BBQ - 172.5714 8. Outlaw BBQ - 167.4286 9. Great Plains BBQ - 170.8570 9. Parrothead Smokers - 167.4286 10. Buffalo’s BBQ - 167.4286 10. KC Can Crew - 166.8572

1. Tippy Canoe BBQ - 695.4288 2. Truebud BBQ - 689.1430 3. Worth Hollar’n - 686.2858 4. Pork Pullin Plowboys - 685.1428 5. Sweet Beaver BBQ - 684.0000 6. Boondoggle BBQ - 681.7138 7. Cramerque - 676.5714 8. The - 670.2856 9. Pig Newton - 665.1428 10. Hang Em High - 663.9994 Chicken: 1. Boondoggle BBQ - 177.7142 2. Jeanne’s Got Wood - 177.1430 3. Truebud BBQ - 175.4286 4. Pork Pullin Plowboys - 174.8570 5. Tippy Canoe BBQ - 172.0000 6. Midwest Scuba Q - 171.4286 7. Cattle Creek BBQ - 171.4286 8. Pig Newton - 170.8570 9. Woodbrother’s BBQ - 169.7142 10. Mountain Creek BBQ - 168.5714

Pork: 1. Grauers Hog Wash - 178.2858 2. HedgeHogs - 177.7142 3. Roughnecks BBQ - 175.4286 4. Joe’s Smokin Hole BBQ - 175.4286 5. Twin Oak BBQ - 169.7142 6. KC Can Crew - 169.1428 7. JayWilliesWhiskey Pit BB - 167.4284 8. Butcher BBQ - 167.4284 9. JP Custom Smoke - 166.8574 10. Rubbing Butts BBQ - 166.85720

Ribs: 1. Boondoggle BBQ - 177.1430 2. Cramerque - 177.1428 3. Sweet Beaver BBQ - 175.4286 4. Donkey Punch - 175.4284 5. Worth Hollar’n - 174.2856 6. The - 172.5716 7. Tippy Canoe BBQ - 170.8572 8. Nickle Boys BBQ - 170.8572 9. Hang Em High - 169.7144 10. Knuckle Brothers - 169.7142

Brisket: 1. JP Custom Smoke - 175.4286 2. Pok N Da Ribs - 174.8572 3. Buffalo’s BBQ - 173.1428 4. KC Can Crew - 170.2860 5. Naughty Nurses BBQ - 169.1426 6. Big Sexy Boys - 168.0002 7. Cookshack - 168.0000 8. Smokeaholics BBQ - 167.9998 9. High on the Swine - 167.4286 10. Roughnecks BBQ - 165.7140

May 2012

Overall: 11. Nickle Boys BBQ - 662.8568 12. Knuckle Brothers - 662.2858 13. Donkey Punch - 661.7138 14. Woodbrother’s BBQ - 659.9998 15. Big O’s BBQ - 656.5710 16. Grillas BBQ Team - 653.1430 17. Whiskey Women & Wibs - 652.0000 18. Cattle Creek BBQ - 650.2856 19. Son’s of Brisket - 649.7144 20. KCQ - 647.4280 Pork: 1. Pork Pullin Plowboys - 179.4286 2. Tippy Canoe BBQ - 174.8572 3. Worth Hollar’n - 173.1430 4. Knuckle Brothers - 172.5716 5. The - 172.0000 6. Sweet Beaver BBQ - 171.4286 7. Hawg Wild - 170.8572 8. Hang Em High - 170.8568 9. Truebud BBQ - 169.7144 10. Pig Newton - 168.5714 Brisket: 1. Tippy Canoe BBQ - 177.7144 2. Truebud BBQ - 177.1430 3. Big O’s BBQ - 175.4284 4. Cramerque - 174.2858 5. Worth Hollar’n - 174.2856 6. Sweet Beaver BBQ - 172.5714 7. Donkey Punch - 172.5712 8. Woodbrother’s BBQ - 170.8572 9. Pork Pullin Plowboys - 169.1430 10. Grillas BBQ Team - 169.1428

May 2011

Page 9

The BBQ Times

Tri - State Barbecue Festival • Dothan, Alabama • April 13-14, 2012 By Audrey Evans

Grand Champion B & T BBQ Cook Team

Backyard Grand Champion 2 Fat Boys & A Grill

On April 13-14, 2012 the Tri-State BBQ Festival was held in Dothan, Alabama. This event was the FBA Alabama State Championship for 2012 and was also filmed as part of the BBQ Pitmaster Series. Bill and Teresa Tanner, B & T Cook Team took home the Grand Champion Prizes with a first place brisket and fourth place pork. These scores pushed them to a four-point lead over Everglades Seasoning BBQ Team. Everglades finished with fifth place pork and sixth place ribs and chicken. Big Kahuna BBQ edged out the third place overall position with a ninth in pork and a third place brisket. Kenny Nadeau, head cook at Uncle Kenny’s BBQ out of Winter Garden, Florida finished fourth overall but turning in a second place brisket and Hot Wachula’s took home fifth place overall with a seventh place brisket and an eighth place pork. PHOTOS BY MELISSA CROSBY 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Overall: B&T BBQ Cook Team Everglades Seasoning BBQ Team Big Kahuna BBQ Uncle Kenny’s BBQ Hot Wachula’s Forrest’s Fine Foods Bub-Ba-Q Barbeque Crew Git-R-Smoked Bethel Smokers Team Waterdog Ace of Spades BBQ Team Seriously Smokin’ Saucy Swine-O’s Blitzkrieg BBQ Haulin” Butt BBQ Trippsmoke Lang BBQ Smokers Q-Fused Rooster Sunday

Reserve Grand Champion Everglades Seasoing BBQ Team

764.11662 760.48333 760.21663 759.74998 757.83330 756.13333 753.06665 752.13332 751.36666 749.89999 749.34997 746.59999 744.96667 743.26666 742.68334 740.58331 738.14998 737.29996 736.69997 735.26668

First Place Ribs The Ross Team

First Place Pork Q - Fused

First Place Chicken Smell My Butts BBQ

Backyard Reserve Grand Champion I Go Low and Slow Chicken: 1. Smell My Butts BBQ 2. Wink’s Southern Heritage BBQ 3. Seriously Smokin’ 4. Bub-Ba-Q 5. Team Waterdog 6. Everglades Seasoning BBQ Team 7. Q-Fused 8. Blitzkrieg BBQ 9. Rooster Sunday 10. Barbeque Crew

Ribs: 1. The Ross Team 2. Cook’s Portable Smokehouse 3. Big Kahuna BBQ 4. Forrest’s Fine Foods 5. Bub-Ba-Q 6. Uncle Kenny’s BBQ 7. Everglades Seasoning BBQ Team 8. Hot Wachula’s 9. Blitzkrieg BBQ 10. Bethel Smokers

Pork : 1. Q-Fused 2. Forrest’s Fine Foods 3. Haulin” Butt BBQ 4. B&T BBQ Cook Team 5. Everglades Seasoning BBQ Team 6. Barbeque Crew 7. Seriously Smokin’ 8. Hot Wachula’s 9. Big Kahuna BBQ 10.Big Pig Inc

Brisket: 1. B&T BBQ Cook Team 2. Uncle Kenny’s BBQ 3. Big Kahuna BBQ 4. Saucy Swine-O’s 5. Bethel Smokers 6. Team Waterdog 7. Hot Wachula’s 8. Git-R-Smoked 9. Barbeque Crew 10. Ace of Spades BBQ Team

Backyard: 1. 2 Fat Boys & a Grill 2. I Go Low and Slow 3. Grandaddy’s Best BBQ 4. Smokin’ Gunz 5. 2 Brothers BBQ 6. Pleasant Ridge BBQ 7. Double D Pleasure Smokers 8. Oppossum Trots 9. Glass Bros. 10. Extreme Smokin’

Page 10

May 2012

The BBQ Times

2012 Memphis in May Special Edition RESULTS Top 30 Whole Hog: 1. Yazoo’s Delta Q 2. Right On Q 3. Fireman John’s Bbq 4. Will-be-que Bbq Team 5. Black Pig Bbq 6. People Eating Tasty Animals 7. Doc’s Painless Pulled Pork 8. Curly Tail Smokers 9. Slapjo Mama Bbq Hog Cooking Team 10. 10 Bones Bbq 11. Victory Lane Bbq 12. Diamond D Cooking Team 13. Boars Night Out 14. The Fat Back Collective 15. Bbq Beach 16. Tucker Cooker 17. Whole Hog Cafe 18. Pig Diamonds 19. Cotton Pickin Porkers 20. Jack’s Old South 21. The Shed Bbq & Blues Joint 22. Wild Boar Smokers 23. Mac’s Smoke Shop 24. Gwatney Championship Bbq Team 25. Bryce Boar Smokers 26. Smoke Masters 27. Tower Rock 28. Carolina Traveler 29. Rescue Smokers 30. Hog Nebula Top 30 Ribs; 1. Natural Born Grillers 2. Serial Grillers 3. Gnarly Wine & Swine 4. Lvob 5. Porkstars 6. High Life On The Hog 7. Twyford Bbq & Catering 8. Bad Bob’s Bbq 9. Paradise Porkers 10. The Good, The Bad & The Swine 11. Rebdiculous Bar-b-krewe 12. Smokin On The River 13. Rack Pack 14. Born In The Que-s-a 15. Sysco’s Cajun Cookers Too 16. Smok-in-razor Backs 17. Smokin With An Attitude 18. Beckerle Championship Cookers 19. Optimus Swine 20. Pork Fiction 21. Oinking On The River 22. The Swino’s 23. Emily’s Tennessee Prime 24. Danish National Bbq Team 25. The Other Team 26. Pure Pleasure Porkers 27. Slab Yo’ Mama Bbq 28. Slabs A’ Smokin 29. Love Meat Tender 30. Camo Cookers Top 30 Shoulder: 1. Red Hot Smokers 2.People’s Republic Of Swina 3.Boardello’s 4. Killer Hogs 5. Big Bob Gibson Bar-b-q

6. Pig Stars 7. Rebel Roaster Revue 8. Norwegian National Barbecue Team 9. City Hogs 10. Pit And The Pigulum Ii 11. Sweet Swine O’ Mine 12. Parrothead Porkers Of Hogaritaville 13. The Pork University 14. Swine & Dine 15. Sow Luau 16. Pork Me Tender 17. Hog Wild Competition Team 18. Pages Pig Pen 19. Grand Masters Cooking Disasters 20. Boar House Smokers 21. Cool Smoke 22. Simple Q 23. The Chi-town Cookers 24. Lillie’s Q 25. Fossil Fueled Porkers 26. Kill’em & Grill’em Que 27. Ubons 28. Black Jack Barbeque 29. Brown Chicken Brown Cow 30. Not Ready For Swine Time Porkers

8. Danish National Bbq Team 9. Brown Chicken Brown Cow 10. Slabs A’ Smokin 11. Chauvinist Pig 12. The Shed BBQ & Blues Joint 13. Too Sauced To Pork 14. Planet Barbeque 15. Smokin’ on the River

8. Slab Yo Mama Bbq 9. Lillie’s Q 10. Whole Hog Cafe 11. Olde Smokers Fine Swine 12. ASAP 13. World Famou Larry Williams 14. Lord of The Swine 15. Delta Bones

Beef 1. Serial Grillers 2. Pork-o-saurus 3. Slab Yo Mama Bbq 4. Fierman John’s Bbq 5. Brushwood Country Club 6. Swine & Dine 7. Norwegian National Barbeque Team 8. Pig Nation 9. Smokin’ With An Attitude 10. Annesdale Pork 11. Beckerle Championship Cookers 12. Aporalypse Now 13. Kill’Em & Grill’Em Que 14. Pigs in Space 15. Grand masters Cooking Distasters

Vinegar Sauce 1. Natural Born Grillers 2. Southern Porklore 3. Curly Tail Smokers 4. Meat & Cider Cook N Team 5. Wild Boar Smokers 6. Lip Smackin’ Que 7. Swine & Dine 8. Too Sauced To Pork 9. Half Porked 10. Carolina Traveler 11. Meat Mitch 12. Yazoo’s Delta Q 13. Parrothead Porkers of Hogaritaville 14. Ubons 15. Pig Cookers of America

Patio Porkers 1. Don’t Burn The Pig 2. Here For The Beer 3. Boars R Us 4. Swiggin N Piggin 5. Squeal Street Bbq 6. The Bastey Boys 7. Hoggystyle 8. Ship Packed 9. Pig-a-licious 10. Moonlight Smokers 11. Southaven Meathogs 12. Where’s My Boars At? 13. Mid-South Mayhem 14. Smokin Spiders 15. Barbecue Joe

Seafood 1. Meat Makers 2. The Beef N’ The Chicken 3. Sysco’s Cajun Cookers Too 4. The Swino’s 5. Grand Masters Cooking Disasters 6. Yazoo’s Delta Q 7. Pig Diamonds 8. Wild Boar Smokers 9. Smokers Anonymous 10. Brown Chicken Brown Cow 11. The Shed BBQ & Blues Joint 12. Pages Pig Pen 13. Pork Fiction 14. Lip Smackin’ Que 15. LIllie’s Q

Mustard Sauce 1. The Barbecue Experiment 2. Pork Me Tender 3. Pot Bellie Cookers 4. Lillie’s Q 5. Big Bob Gibson Bar-b-que 6. Southern Porklore 7. Natural Born Grillers 8. Sicilian Smokers 9. 10 Bones Bbq 10. Meat & Cider Cook N Team 11. SlapJo Mama BBQ Hog Cooking 12. Parrothead Porkers of Hogaritaville 13. Annesdale Pork 14. Lip Smackin’ Que 15. Silky O’ Sullivan’s

Hot Wings 1. Don’t Burn The Pig 2. Right On Q 3. Chauvinist Pig 4. Sicilian Smokers 5. The Bastey Boys 6. Smoke Masters 7. Rickety Rack 8. Suspicious Rinds 9. The Swinos 10. Bare Bones 11. Smok-In- Razor Backs 12. Southaven Meathogs 13. Shoats& Skins 14, Slab Yo’ Mama BBQ 15. Pure Pleasure Porkers Wings Category Sponsored By Frank’s Red Hot Exotic 1. Crosstown Neighborhood Bbq 2. Sicilian Smokers 3.The Norwegian National Barbecue Team 4. Airpork Pilots 5. Sysco’s Cajun Cookers Too 6. Squeal Street Bbq 7. Fire House 5

Poultry 1. Meat & Cider Cook N Team 2. Contempt Of Pork / Nailing Down.. 3. Danish National Bbq Team 4. Fabulous Faultiners 5. The Pork University 6. High Life On The Hog 7. Brown Chicken Brown Cow 8. Pigs In Gin 9. Bare Bones 10. The Count Bastie Porkestra 11. Blazin’ Assets 12. Ship Racked 13. Greaseland Porkers 14. Optimus Swine 15. Swine & Dine Anything But... Categories Sponsored By Cattlemen’s Tomato Sauce 1. Hoggystyle 2. Too Sauced To Pork 3. Smok-in-razor Backs 4. Smokin’ With An Attitude 5. Meat & Cider Cook N Team 6. Annesdale Pork 7. Slabs A’ Smokin

Anything But Food Categories Best Booth 1. Performance Smokers 2. Swine & Dine 3. The Moody Ques 4. The Beef N’ The Chicken 5. Chauvinist Pig 6. Willingham’s River City Roosters 7. The Best Little Boarhouse 8. Slab Techs 9. Sharp Smokers 10. Victory Lane Bbq 11. Adribbers Best T-shirt 1. Modern Porkfolio Theory 2. 10 Bones Bbq 3. Pork-o-saurus 4. Swine & Dine 5. Asap 6. The Beef N’ The Chicken 7. Bulab Barbecuers 8. All Star Ten – Pin Porkers 9. The Pork University 10. Pig Nation

May 2012

Page 11

The BBQ Times

2012 Memphis in May Special EditioN COVERAGE By Audrey Evans

Memphis in May is the event that every BBQ competition team dreams about. They spend months preparing before the weekend, or shall I say the week arrives. By Tuesday, May 15, 2012 nearly 200 teams pulled in the gates, building some of the most extravagant structures for partying, entertaining and cooking that one might ever see. Tom Lee Park in Downtown Memphis, right off Beale Street becomes its own little town. By Friday, you are doing good to merely walk through the crowds of folks who have entered the event. Thousands and Thousands walking the lanes to glance into the lives of the many teams who are in town to compete for over $100,000 worth of Prizes and ultimately the largest bragging rights ANYONE can have in the BBQ World. Now after taking all of this into your thoughts, could you imagine being a

woman who is not only there to compete in the Whole Hog Category but a woman who has won Whole Hog in this particular competition for the past two years? I couldn’t. But, when you talk to Melissa Cookston, she has a way about her you just don’t miss. Yes, there is nervousness but above all there is talent. To watch Melissa present her Whole Hog to the finals judges was something very intriguing. The ways she could describe her product, her background and her team to a “T”. No one had to say a word, they knew their place, they knew what was to be done and it went off without a hitch. That is something for sure, that comes with a woman’s touch. Melissa and her husband, Pete are from Hernando, Mississippi. They have not been a team to be taken lightly over the past few years, and for sure not after this weekend. Not only did they take home First Place

in the Whole Hog Category, they walked away with the Second Grand Championship from Memphis in May, the first was back in 2010. Along with this, Yazoo’s Delta Q took home Sixth place in the seafood category serving up salmon and sea bass, twelfth in vinegar sauce, eighteenth in the exotic category with a lamb dish, twenty-sixth place in the Wings Category, twenty seventh in mustard sauce, and sixty-fifth in the tomato sauce category. When Melissa was asked how she felt about this win, she stated, “It’s crazy. You always want to win, but you NEVER expect to win.” A statement, which only shows the humbleness in a woman of her caliber.“I can’t think of anything to say. I still can’t believe it myself. I pinch myself on a daily basis.” Melissa stated while laughing. Melissa and Pete Cookston, and their 13 -year

old Daughter Lauren reside in DeSoto County, Mississippi where they are partners in a restaurant, Memphis Barbecue Co. in Horn Lake, with John Wheeler. I have no doubt you will get a stomach full of amazing barbeque no matter what you decide to order. John Wheeler headed up Natural Born Grillers a cook team out of Southaven, Mississippi and found him self sitting on the stage next to Cookston right before the Grand Champion award was announced. Natural Born Grillers topped the Ribs Category taking home First Place. Wheeler not only took home First Place in Ribs but they also took home first in vinegar sauce, seventh in mustard sauce, , twenty fourth in wings, seventy-fifth in poultry, and seventy-seventh in beef. One thing for sure this year was DeSoto County made a standing at the World Championship. Red

Hot Smokers, a team out of Olive Branch, Mississippi headed by Wayne Booth, and also of DeSoto County finished the competition taking home First Place in the Shoulder Competition. Booth is a prime example of teams putting in long hours to compete in these competitions, he stated, “It takes 18 hours to do our shoulders. It is a lot of sweat and a lot of hard work, but it sure does pay off when you win something like this.” Another first place win, indeed to make one smile was taken home by Brad Orrison and sister Brooke Orrison-Lewis, co-owners of The Shed BBQ & Blues Joint. They took home First Place in the Kingsford Tour of Champions, which is a people’s choice competition that consist of only the Top 16 Ranked BBQ Teams in a winner take all and The Shed did just that with a Compart Duroc Whole Hog. The Shed also took home seventeenth in Vinegar Sauce, thirty-first

in mustard sauce, twelfth in the exotic category, thirty second in tomato sauce, eighty ninth in the wings category, thirty-third in the beef category, twenty-eighth in the poultry category, eleventh in the seafood category and twenty-first in the whole hog category. When you are out on your next travel adventure keep your eyes open for their many restaurants, they are located in Mobile, Alabama; Destin, Florida; Scott, Louisiana; Gulfport, Mississippi and the original location in Ocean Springs, Mississippi. As many know the original location in Ocean Springs burnt to the ground in early February 2012, when talking to Linda Orrison, Marketing Director of The Shed, she stated, “People keep saying it’s going to be bigger and better [the rebuild], but I liked it just the way it was. Everyday we have new boxes of memorabilia arriving to go into the “new” Shed. The support has been great.”

Page 12

The BBQ Times

May 2012

2012 Memphis in May Special EditioN COVERAGE PHOTOS BY AUDREY EVANS

You’ve put a lot of hard work into your BBQ sauce. Give it the attention it deserves – a beautiful package. We carry a complete line of glass and plastic bottles, jars, jugs and closures in a wide selection of shapes, styles and sizes. Big or small orders, All American has it all. For more information contact Lee Tobin at 813-248-2023 or 4917 Oak Fair Blvd • Tampa, Florida USA • FAX: 813-248-1059

May 2012

The BBQ Times


Fireman Johnʼs BBQ entertains final judges on Saturday at Memphis in May.


Melissa Cookston introduces herself to a finals judge as he enters her tent at Yazooʼs Delta Q.


Damon Wooley and Pete Cookston prepare a sample for on-site finals judging for team Yazooʼs Delta Q.

Pictured Top to Bottom: Serial Grillers, Second Place Ribs ; LVOB, Fourth Place Ribs ; Fireman Johnʼs BBQ, Third Place Whole Hog; John Willingham being presented as Lifetime Ambassador at Memphis in May; Brad Orrison, The Shed BBQ & Blues Joint, Kingsford PHOTO BY AUDREY EVANS Tour Of Champions Shane Draper gives a presentation for Tucker Cookers PHOTOS BY AUDREY EVANS on site judge.

Page 13

The BBQ Times

Page 14

May 2012

2012 Memphis in May Special EditioN COVERAGE Red Hot Smokers - First Place Shoulder


Natural Born Grilers - First Place Ribs


Yazooʼs Delta Q - Grand Champion - First Place Whole Hog


Right on Q - Second Place Whole Hog


…the coolest event in the Carolinas. Come chill with the most sizzling BBQ teams in the southeast and the hottest bluegrass in the nation! Join us in the cool Blue Ridge Mountains (average high temperature in July is 79F) for the Spruce Pine BBQ Championship & Bluegrass Festival in Downtown Spruce Pine, North Carolina on July 20 & 21, 2012.

Sanctioned by the Southern BBQ Network. Team sites are limited – register today. BALSAM RANGE, Winner of the IBMA Song of the Year in 2011 for “Trains I Missed,” will be the headline act on Friday evening at the Festival Stage! Find all the details at: Like us on Facebook at:

May 2012

Page 15

The BBQ Times

2012 Memphis in May Special EditioN COVERAGE Gnarly Wine & Swine - Third Place Ribs

Peopleʼs Republic of Swina - Second Place Shoulder

Boardelloʼs - Third Place Shoulder

Killer Hogs - Fourth Place Shoulder

Will-be-que BBQ Team - Fourth Place Whole Hog

Donʼt Burn the Pig - Patio Porkers First Place


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May 2012

The BBQ Times

Bubba Grills Takes Double Grand in Jackson Joint GBA/MBN Ribs 1.Dw’s Kountry Cookers 2.Jack’s New South 3.Smoke Shack 4.Sauced Hog Smoke Shack 5.Holy Smokers Bbq 6.Blazin’ Butts 7.Bubba Grills 8.Up N Smoke 9.Dixie Q 10.Fletchers Finest

Smokin’ Pork n Butts • Jackson, Georgia • April 14-15, 2012

By Audrey Evans

For the first time ever, the Georgia Barbecue Association and the Memphis Barbeque Network sanctioned an event together. The Smokin’ Pork N’ Butts was held in Jackson, Georgia April 14-15 and had forty-two teams to arrive Pulled Pork and compete. Not everyone 1.Bubba Grills competed in both competi2.Dixie Q tions but most gave it a shot 3.Jurassic Pork at both sides. As judging 4.Smokin Grill Bbq was kept separate and times 5.Smoke Shack were different it proved to 6.How Does That Make be a little trying to the teams You Feel 7.Smokin Swine Bbq Crew throughout the day who did choose to both events. You 8.Smokinwilly Squealers had to have enough people 9.Sunset Smokers 10.Smokin 42 Bbq to get it done and you had to be on top of your game, Pork Loin which must have been two 1.Dw’s Kountry Kookers things, that Lonnie Smith, 2.Jack’s New South Pitmaster for Bubba Grills 3.Holy Smokers Bbq out of Haddock, Georgia is 4.Fletchers Finest good at getting done. Bubba 5.Bubba Grills Grills not only took home the 6.Dixie Q Grand Champion prizes for 7.Smokin 42 Bbq the Georgia Barbecue event 8.Smoke Shack but also the Memphis event. 9.Smokinwilly Squealers 10.57 Smokehouse Lonnie & crew turned in a near perfect (599.7 score) Whole Hog in pulled pork finals to take 1. Dixie-que 2. Bubba Grills 3. Smarr Cooking Crew 4. Jurassic Pork 5. Fiddler’s BBQ Shoulder 1. Bubba Grills 2. Dixie-que 3. Jacks New South 4. Jurassic Pork 5. Smoke Shack BBQ 6. Mad About BBQ 7. Sunset Smokers 8. Shade Tree Smokers Ribs 1. Bubba Grills 2. M.a.b. 3. Fiddlers Bbq 4. Smoke Shack Bbq 5. Dixie Que 6. Jack’s New South 7. Sunset Smokers 8. Jurassic Pork 9. Smarr Cooking Crew 10. Shade Tree Smokers

the final call of the day. It took that near perfect entry to hold off D.W.’s Kountry Cookers who captured first place in both ribs & pork loin with identical 599.1 scores. Smoke Shack was consistent across all three categories to take home the Reserve Grand Championship. Bubba Grills finished with a first place in Pulled Pork for GBA and a first place finish in Shoulder and Ribs for MBN. Bubba Grills took home second place in the whole hog division as well as seventh in Ribs and fifth in pork loin for GBA. Jack’s New South made a venture out to the MBN circuit in this event and being their first, they made a show. Of course Michael Mixon can do no other, he walked away with a second place finish in ribs and pork loin for the GBA competition and took home third in shoulder for MBN. Michael Mixon, out of Unadilla, Georgia may have made his first appearance cooking in a MBN

Bubba Grills - Grand Champion competition but it looks like he has learned it prior from someone else, imagine that! Smoke Shack BBQ, head cook Scott McDaniel of North Augusta, South Carolina took home Reserve Grand

Champion on the GBA side of the contest. Scott and his wife Cindy have been competing in barbeque for about 18 years. Smoke Shack took home fourth in Ribs, and

fifth in Shoulder in the MBN categories along with third in ribs, fifth in pulled pork and eighth in pork loin for the GBA categories.

GBA is “Goin’ Coastal”

Over $5,000 in Prizes!

June 8 - 9, 2012 Central Park

Fernandina Beach, Florida

Friday June 8th 5:00 PM - 10:00PM

Smoke Shack Reserve Grand Champion



Saturday, June 9th 10:00AM - 5:00PM

• Main BBQ Compeition • Yard Games • Face Painting • Kids Entertainment • Live Music • Concessions including BBQ, Seafood, Snacks and Cold Beer

• Wing Competition • Cook’s Choice Competition • Cornhole Tournament

This is the first ever GBA competition

held out of GA, You don’t want to miss it!

Still Accepting Cook Teams

For more information, please contact Jay Robertson at: DWʼs Kountry Cookers


(904) 753-0001 •

May 2012

The BBQ Times

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Page 18

May 2011

The BBQ Times

Hazlehurst BBQ Fest • Hazlehurst, Georgia By Jim Sewell

Twenty two teams from all across the state of Georgia were BBQin’ at the Big House on May 4-5 for the 3rd Annual Hazlehurst BBQ Fest. The contest is organized by the Hazlehurst-Jeff Davis Co. Board of Tourism and sanctioned by the Georgia Barbecue Association. Sauced Hogs Smoke Shack out of Jackson, GA entry in the Ribs finals was the highest scoring box of the day and gave them the Grand Championship. The Wright family of Marshallville, manufacturers of D.W.’s Kountry Cookers, had the highest cumulative score from the preliminary rounds to claim Reserve Grand Champion. The competition got underway Friday evening with ancillary contests in Barbecue Sauce and Brunswick Stew. Smokin’ the Good Stuff from Hepzibah turned in the best sauce of the evening. Holy Smokes of Dublin took second place with D.W.’s Kountry Cookers taking third. Hazlehurst’s Nathan Deaton & Dewey Powell, aka Legal Smoke

BBQ, was fourth place with Smoke Risin’ from Blackshear in fifth. SmokinWilly’s Squealers of Barney came out on top in Brunswick Stew with Smoke Risin’ as the runner-up. Moultrie’s Sunset Smokers claimed third place. Bethel Smokers of Douglas in fourth and Rufus Smokehouse BBQ from Jackson took fifth place The first category up for grabs on Saturday was Pork Loin. Legal Smoke and Jack’s New South of Unadilla finished tied for first place. Jack’s New South won the tiebreaker and the first place award. Following Legal Smoke in second place were, Smoking the Good Stuff, Holy Smokes and Smoke Risin’ in third thru fifth respectively. Sauced Hogs Smoke Shack had the top Pulled Pork entry in the contest. Second place went to Bethel Smokers with SmokinWilly’s Squealers in third. Fourth place went to Smokin’ 42 BBQ of Tifton. Smokin’ Swine BBQ from McDonough rounded out the top five. Sauced Hogs Smoke

Smokinwilly Squealers

DWʼs Kountry Cookers

May 4-5, 2012 • Georgia BBQ Association

Shack wrapped up a very strong weekend with the first place win in Ribs. Another Jackson, GA team, Just Smoke N’ Around was right behind in second. D.W.’s Kountry Cookers captured third place. Smokin’ the Good Stuff edged out Jack’s New South for fourth place by just 0.2 of a point. The Board of Tourism would like to thank the City of Hazlehurst for their support. Also thank you to the Jeff Davis Recreation Department, Western Motel Inn & Suites and Twice the Ice for their contributions to the continued success of the event. The next event on the calendar is GBA is Going Coastal in Fernandina Beach, FL on June 8-9. This will be the GBA’s first ever event held outside the state PHOTOS BY AUDREY EVANS of GA. The GBA will wrap up the current competition Sauced Hogs Smoke Shack claim the Grand Champion prizes at the Hazlehurst season with the Plains Pig BBQ Fest. Pictured Left to Right are Ike English, Jake Waits, Jim Sewell (HazlehuPickin’ on June 29-30. With rst-Jeff Davis, Board of Tourism) and Clint Britton. just these two events left, Jack’s New South & D.W.’s Kountry Cookers are tied for first place in the Team of the Year Standings.

Just Smoke Nʼ Around

Jackʼs New South

LawDawg BBQ.

Holy Smokes

Rufus Smokehouse BBQ

Sunset Smokers

Smokinʼ 42 BBQ

Legal Smoke BBQ

May 2012

The BBQ Times

6th Annual Smokin Red Dirt BBQ April 20-21, 2012 • Enid, Oklahoma

1. Jay Willies Whiskey Pit - 673.7140 2. Lotta Bull BBQ - 670.2854 3. Hogs On The Sauce - 669.7138 4. Sunrise BBQ - 669.1426 5. Git Your Pig On - 668.5714 6. JP Custom Smoke - 668.5712 7. Boys Can Smoke - 667.4284 8. Little Pig Town - 665.1422 9. Iron Wheel Cookers - 664.0000 10. Ponderosa BBQ - 661.7144 Chicken: 1. Rubbing Butts BBQ - 176.0000 2. Triangle S Bar B Q - 174.2858 3. JP Custom Smoke - 173.7142 4. Hoggy Style OK - 172.5714 5. Jay Willies Whiskey Pit - 172.5712 6. Buffalo’s BBQ - 171.9998 7. Wildcatters Q Crew - 170.2858 8. Hogs On The Sauce - 169.7142 9. Butcher BBQ - 169.1428 10. Git Your Pig On - 169.1428

Overall: 11. Butcher BBQ - 661.1426 12. Kosmo’s Q - 658.8570 13. Blazen BBQ - 657.7144 14. Butt First BBQ - 657.7142 15. Grauers Hog Wash - 657.1430 16. Great Plains BBQ - 654.8564 17. Lemonade Louie - 652.0000 18. The Commons-Morrison Sr. 650.8568 19. Evolution BBQ - 650.2860 20. Rubbing Butts BBQ - 650.2858 Pork: 1. Ponderosa BBQ - 174.2858 2. Little Pig Town - 172.0000 3. Grauers Hog Wash - 172.0000 4. Butcher BBQ - 171.4286 5. Dr. Nordy’s BBQ - 171.4284 6. Hurry Up & Wait - 170.8572 7. Kosmo’s Q - 170.8572 8. Bar-B-Q Joint - 170.2858 9. Bruce & Kyle the Dynamic - 169.1428 10. Lotta Bull BBQ - 169.1428

Ribs: 1. JP Custom Smoke - 175.4286 2. Great Plains BBQ - 175.4286 3. Blazen BBQ - 175.4286 4. Iron Wheel Cookers - 173.7144 5. Burn Out BBQ - 172.5714 6. Hedge Hogs - 171.4288 7. Git Your Pig On - 170.8572 8. Smoke N The Rockies - 170.8570 9. Butcher BBQ - 170.2856 10. Boys Can Smoke - 170.2856

Brisket: 1. Hogs On The Sauce - 178.2858 2. Los Primos BBQ - 175.4286 3. Smokin’ Bones - 173.7144 4. Barry & Erica - 172.5714 5. Butt First BBQ - 170.2856 6. Lotta Bull BBQ - 170.2854 7. Sunrise BBQ - 169.7142 8. Abundant BBQ - 169.7142 9. Buffalo’s BBQ - 168.5714 10. Ponderosa BBQ - 168.5714

Suncoast BBQ Bash

Page 19

April 20-21, 2012 • Venice, Florida

Overall: 11. Street Meat 753.75000 1. Big Papa’s Country Kitchen762.38332 12. Hot Wachula’s 753.65000 2. Git-R-Smoked 762.10000 13. Unknown BBQ 753.19999 3. Jacks Old South 762.06668 14. Sweet Smoke Barbecue 753.03331 4. Swamp Boys 761.96666 5. Southern Flatwoods BBQ 758.33333 15. Getta Grip BBQ 750.71669 6. Blitzkrieg BBQ 758.31666 16. All Racked Up 749.09998 7. Corky’s Smokin’ BBQ 756.41667 17. Gator Done 745.53334 8. Fully Involved 755.89997 18. Good Buddies 745.39999 9. Everglades Seasoning BBQ Team 754.66666 19. Great Lakes BBQ Feed Company 745.26666 10. Big Bad Wolf BBQ 754.13333 20. Southern Style 743.24999 Chicken: Pork: 1. All Racked Up 1. Southern Flatwoods BBQ 2. Git-R-Smoked 2. Big Papa’s Country Kitchen 3. Southern Flatwoods BBQ 3. Hot Wachula’s 4. Street Meat 4. Swamp Boys 5. Corky’s Smokin’ BBQ 5. Big Bad Wolf BBQ 6. Pharter Starter’s BBQ Team 6. Great Lakes BBQ Feed Company 7. Jacks Old South 7. confederate Smoke 8. Blitzkrieg BBQ 8. Git-R-Smoked 9. Fully Involved 9. Street Meat 10. Big Papa’s Country Kitchen 10. Divine Swine BBQ Team Ribs: Brisket: 1. Big Papa’s Country Kitchen 1. Southern Style 2. Swamp Boys 2. The Q 3. Blitzkrieg BBQ 3. Everglades Seasoning BBQ Team 4. Hogs Gone Wild BBQ 4. Sweet Smoke Barbecue 5. Getta Grip BBQ 5. Big Bad Wolf BBQ 6. Backwoods BBQ 6. Jacks Old South 7. Git-R-Smoked 7. Big Tymers BBQ 8. Unknown BBQ 8. Two Crackers Cooking 9. Jacks Old South 9. Fully Involved 10. Street Meat 10. Divine Swine BBQ Team

Memphis Barbecue Network

Philadelphia Ham Jam Arts Festival Philadelphia, Mississippi • April 20-21,2012

Grand Champion • Red Hot Smokers Whole Hog 1st Place – Diamond D Cooking Team 2nd Place – Slapjo Mama Championship Bbq Team 3rd Place – Lillie’s Q 4th Place – Wild Boar Smokers Shoulder 1st Place – Chimneyville Smokehouse Bbq 2nd Place – Moonlight Smokers 3rd Place – Burned At The Steak 4th Place – Magnificent Redeyed Smokers Ribs 1st Place – Red Hot Smokers 2nd Place – Lillie’s Q 3rd Place – Barnyard Roasters 4th Place – Magnificent Redeyed Smokers

Southaven Springfest

Southaven, Mississippi • April 20-21,2012


Grand Champion - 10 Bones BBQ Whole Hog 1st Place – 10 Bones Bbq 2nd Place – Memphis Barbecue Company 3rd Place – Boars Night Out 4th Place – Brown Chicken Brown Cow Shoulder 1st Place – 10 Bones Bbq 2nd Place – Brown Chicken Brown Cow 3rd Place – Boars Night Out 4th Place – Memphis Barbecue Company Ribs 1st Place – 10 Bones Bbq 2nd Place – Smoke Masters 3rd Place – South Pork 4th Place – Paradise Porkers

Page 20

May 2012

The BBQ Times

Are you interested in getting involved with BBQ?

Gary Lanton “BBQ 101” Hi! My name is Gary Lanton with Holy Smokes BBQ team. If I had to name this series of articles, I would call it BBQ 101. I will be writing about topics important to being successful in competition BBQ. I will go over grill and meat selection, smoking wood, spices, sauces, and finishing techniques. Also, we will be giving pointers about timing of a cook and box preparation. A little about myself and team, two years ago my wife Dionn and I decided to start competing on the professional BBQ circuit. Our first event was in our hometown of Dublin GA March of 2010. In October of 2011 we met Jason Adams who brought his talent and ex-

pertise to the team. We have won 8 Grand Championships to date and are the current Georgia Barbecue Association’s Team of the Year. I want to share a little about things we have done to become successful. The things we look for when we consider entering a particular competition is... How much is the payout? What is the sanctioning body? How far is the competition from my house? Do they have unique trophies? Who will be attending and will the points be counting for something? My friend Danny Coogle with Pit Bulls “Up in Smoke” has a good philosophy about competing for points. For example if you are trying to become KCBS team of the year, common sense tells you that you should be entering as many KCBS events as possible. There are also competitions within sanctioning bodies. For instance, Georgia has the Georgia BBQ Championship. It takes your top 4 scores in qualifying contests to determine the “Best BBQ Cook in Georgia” This honor has been won by Bubba Latimer and his wife Shannon with team Bub-ba-Q the past 2 years. Grill selection is another

important variable in becoming a better BBQ cook. When I started competition cooking I had 2 Green Eggs. They are excellent smokers with easy temperature control, but with only 2 eggs, I didn’t have the cooking capacity that I needed. I moved up to a Stumps Smoker and that is what I currently cook on. These vertical cookers are fully insulated so they recover quickly when you open the cook chamber to check meat. They are very efficient, and use charcoal as fuel. Cooking at 225 degrees, you get about 1 hour of burn per pound of charcoal. There are also pellet smokers such as Traegar, Memphis, or Fast Eddy’s. These cookers use wood pellets as fuel. They have an auger that feeds pellets to a firebox and this is your heat source. They have a fan that stokes the fire to control temperature. These tend to give consistent food every time you use it. Then we get to the reliable “stick burner”. These are often converted propane tanks with a firebox on one end, and a stack on the other or the same side as the firebox if it is a reverse flow. Many people build these themselves, but you have pit makers like Bubba Grill,

Lang BBQ Grills, and Jambo pit who have engineered their pits for optimum performance. Each grill has its own advantages. You should use whatever you feel comfortable with and can get consistent results from. One of the first things I heard is to take a judging class. You will learn what judges are looking for in an entry and you will be qualified to judge an event. It would be beneficial to judge an event prior to competing.


April 20-21, 2012 • South Carolina BBQ Association

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


Ribs: 15.8400 15.3300 15.2900 15.2400 15.0200 15.0000 14.9500 14.9300 14.8800 14.7300

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

The most important thing to remember is to have fun! Most competitions have festivals and/or carnivals going on at the same time. So bring the wife and kids and be ready for the experience of a lifetime. Next month I will be going over cooking timelines, basic rules, and knowing your meat internal temperatures. If you have any questions or have something you would like me to discuss, email me:

Randy Duggins,(left) Event Coordinator for St. Pattyʼs Q in Dublin GA March 2012 presents Gary Lanton with Team Holy Smokes prizes. Shown beside Lanton are wife, Dionn, children, Kendal, 6, Selah, 4, and Averi, 2, along with team-mate Jason Adams.

Come See Me • Rock Hill, South Carolina Butts:

You will get a feel for what teams are turning in and get some ideas on box preparation. It is also a good idea to visit a competition first and see how it works. There you can talk with teams and ask any questions that you might have. Most of the time teams are more than happy to talk to you, but be sure not to disturb them during turn in times. They can give you valuable information that can help you when you try it for yourself.


15.4300 15.2600 15.1700 15.1500 15.1000 15.0900 15.0200 14.8600 14.8000 14.6100

Smokin’ on the White Batesville, Arkansas May 4-5, 2012

Grand Champion - 10 Bones BBQ Whole Hog 1st Place – 10 Bones Bbq 2nd Place – Boars Night Out 3rd Place – Will-be-que 4th Place – Hall’s Heavenly Hog Shoulder 1st Place – Red Hot Smokers 2nd Place – 10 Bones Bbq 3rd Place – Boars Night Out 4th Place – Parrothead Porkers Ribs 1st Place – Boars Night Out 2nd Place – 10 Bones Bbq 3rd Place – Whole Hog Cafe 4th Place – Will-be-que

May 2012

Page 21

The BBQ Times


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May 2012

The BBQ Times

Barnesville BBQ & Blues Festival • Barnesville, Georgia • April 27-28, 2012

Grand Champion Terry McKay, Git-R-Smoked

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

Overall: Git-R-Smoked Big Pappa’s Country Kitchen Hick Town BBQ Barbeque Crew Bethel Smokers Chatham Artillery BBQ Heavenly Hawgs DW Kountry Cookers Holy Smoke BBQ Team Smokey Butts Smokinwilly Squealers Barnesville Blues Brothers Forrest’s Fine Foods Smarr Cooking Crew How Does That Make You Feel? Smokin’ Swine BBQ Crew Flint River Cooking Team Smokin’ Grill Cook’s Portable Smokehouse

773.06662 769.74996 766.64998 764.98333 760.21665 756.56666 755.23331 754.64998 753.56668 751.06667 745.38334 744.13331 743.88335 738.00000 737.75000 736.83331 734.95002 734.16665 732.50000 731.13332

Reserve Grand Champion Dana Hillis, Big Papaʼs Country Kitchen


Bethel Smokers, Joe Wright and Edward Cannon First Place Brisket

Ronald and Donald Wright, DWʼs Kountry Cookers First Place Ribs

Rodney Ellington, Smokey Butts First Place Pork

Smokinʼ Swine BBQ Crew

How Does That Make You Feel?

Forrestʼs Fine Foods

Hicktown BBQ

Barbeque Crew

Chatham Artillery

Heavenly Hawgs


The BBQ Times

May 2012

Page 23

Summer Drinks To Keep Your Spirits In The Heat By Audrey Evans

I’m not sure if you have been paying as much attention out side as I have this year, but it’s HOT! And it’s only going to get worse. When you are beside that smoker, it get’s even hotter and well, we all love a good cocktail so I am redirecting my food column this month and going with a drink column. Who doesn’t like a good cocktail, right?? Some are easy, some are complex, but they are all good. Personally, I am more of a Jack Daniels person who will occasionally mix in some beer and “girly” drinks during the summer. If you want to know a disaster, ask me about drinking Jack Daniels for on the beach!

1 oz. Silver Cabo Wabo 1 oz. Grand Marnier 1⁄2 oz. Cointreau splash of lime splash of sweet and sour

One Part Dark Rum 4 parts Pineapple Juice 1 Part Orange Juice Juice of a Lime Dash of bitters

Mix it all together and drink your worries away. Now, you can always play with the amounts of these ingredients to your taste. Once you find yours, this will always be your favorite Margarita!

Mix up, Serve over ice and have No Worries Mon’!

Goombay Smash

Another favorite of mine, that comes from the Bahamas. Nine times out of ten if you order it around here your bartender will look at you like you are crazy, unless I’m your bartender that is. If you are in the Bahamas, it orginiated at Blue Bee Bar. The Perfect The name tries to help you Margarita out, keep in mind unless you want to get Smashed! Everybody loves a good margarita. Theres a catch One Part Pineapple Rum there, I said a GOOD marOne Part Coconut Rum garita! Here’s my favorite: One Part Light Rum

Turn Ya Round This one comes from a bar I ran from a little while. Big D over at Big D’s Firehouse Smokers makes the best one; but I guarantee it will Turn Your Day Around! 2 oz. Vodka One park Orange Juice One Park Ruby Red Grapefruit Juice One Part Cranberry Juice Serve over ice. OHHHHH....and lets just say you ladies happen to be pregnant or you just don’t prefer to drink alcohol. This is a great mix without the Vodka as well.

It has large amounts of Vitamin C so it is great for you and it’s mighty tasty either way.

Poolside Passion Well, while we are wishing we could be by the pool instead of at a BBQ event maybe we should try one of these. You will need: 4 Lemon Wedges 2 Strawberries 1 Ounce Simple Syrup (equal parts water / sugar) 1 1⁄2 oz. Grey Goose Vodka Splash of Cranberry Juice Muddle Lemon Wedges, strawberries and simple syrup in a shaker. Add vodka, Cranberry juice and ice. Shake 20 times. Strain into chilled martini glass and garnish with an extra strawberry slice.

couple of recipes with plenPour ingredients into large ty for others to join you and punch bowl filled with ice. you don’t have to continue Add sugar to taste. making them.

Malibu Party Punch

6 cups watermelon juice 1 bottle Malibu Rum (to make, purée fresh seed48 oz. Cranberry Juice less watermelon) 6 oz. Frozen Orange One 3 oz. can frozen Juice limeade 6 oz. Frozen Lemonade 6 cups vodka Combine ingredients in a 1 liter chilled club soda large punch bowl, stir and Watermelon wedges garnish with Lemon and OrIn a serving bowl, comange Slices. bine watermelon juice, limeade and vodka. Refrigerate Party Punch until cold. Then add ice and chilled club soda; garnish 16 oz. Orange Juice with small watermelon 16 oz. Pineapple Juice wedges. 16 oz. çlub Soda 3 oz Lime Juice 16 Oz. White or Gold Puerto Rican Rum

Sesame Beef Steaks

Now for those of you folks who like to have folks join you in the fun here are a

Grandmother’s Old Fashioned Tea Cakes

Harry Faircloth

was when she took them out of the oven they had to cool for five minutes and I swear it seemed like thirty minutes to me as I sat there waiting now smelling and looking at them and I remember always asking why they had to cool for those five minutes and I always got the same answer from my “Ninnie”, “son that is the way it is, they have to set-up so they will taste gooood” and sure enough they ALWAYS did taste good. She always let me have two cakes right then and no more until the next meal time. I can smell them in my mind right now. Thank goodness for our GRANDmothers! Here are a few recipes for our May edition and

President GA BBQ Association When Mr Kay sent me his grandmothers recipe for Tea Cakes, it reminded me of my grandmother making Tea Cakes for me as a kid also. When she would make them nothing would do except for me to sit by the stove I hope you all enjoy them. and watch the timer for her (haha). Then the worst part


Mix all ingredients except flour, baking powder & soda. 1 cup butter Sift flour, soda & baking 5 tbsp powdered sugar powder. 1 tsp vanilla Work in stiff dough; roll 1 cup pecans medium thickness, cut and 2 cups flour place on greased cookie Pinch salt Cream butter, sugar and sheet and bake at 350 deflour, add nuts and roll in 1⁄2 grees for 8-10 minutes. Be careful to not overinch rolls. Bake at 350 degrees until cook. brown. Sprinkle with powThese 2 recipes come from ered sugar. Mr Kay Saville’s grandcookbook. He says OLD FASHIONED mother’s he remembers her cooking TEA CAKES these for him as a kid. Boy that was a looooong time 1 cup sugar ago! 1⁄2 cup butter Don’t forget: If you have 2 eggs a favorite sweet recipe send 1 tsp soda it to me and we will print it 1 tsp baking powder for all to enjoy. 2 tsp cold water 1 tsp vanilla 4 cups flour

Watermelon Punch

Michael McDearman American Grillmaster Experience Get Fired Up Foods!

Total Recipe Time: 20 to 25 minutes 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each) Savory Seasoning: 1 tablespoon sesame seeds 1-1/2 teaspoons Lawry’s® Seasoned Salt 1/2 teaspoon onion powder 1/2 teaspoon cracked black pepper 1/2 teaspoon crushed red pepper

1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Carve steaks into slices. Makes 4 servings Nutrition information per serving: 217 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 591 mg sodium; 1 g carbohydrate; 0 g fiber; 32 g protein; 9.3 mg niacin; 0.7 mg vitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 37.3 mcg selenium; 6.0 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Page 24

May 2012

The BBQ Times

2012 Memphis in May Special Edition photos PHOTOS BY AUDREY EVANS

It’sJoinAll About The Taste! the Georgia Barbecue Association It’s also all about the FUN and FELLOWSHIP that comes with being a part of the GBA Family. Some of the best barbecue pitmasters in the world are right here in Georgia and many of those compete in GBA sanctioned contests. Our GBA judges have the best job in the world as they meet new friends, swap tall tales and taste great barbecue at every contest. So, whether you’re an established cook team or judge or you are looking for an opportunity to become one, the Georgia Barbecue Association has a spot waiting for you!

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����������������������������������������������������������������� Certification with GBA requires a Judging class @ an additional $15.00 fee Within a year of taking the class you must judge 2 GBA Contests to get your Certified Judge Badge GBA no longer accepts judges without them taking a GBA Judging Class.

����������������������������������������������������������� �����������������������

MAIL TO: Georgia Barbecue Association, Membership Application, Pam Nelms, Secretary/Treasurer, Georgia BBQ Association, PO Box 548, Sylvester, GA 31791 Or call for more information at (229) 347-1161

Payment may be made by enclosing a check.

Check type of membership: ____Individual USA membership $35.00 ____Family Membership USA $50.00 Make personal check or money order payable to:


visit us online at

May 2012

The BBQ Times

Page 25

2012 Memphis in May Special Edition photos

Page 26

May 2012

The BBQ Times


Pirate 50 Custom Artwork Custom Trophies Team Logo Signs Logo Lazy Susan’s

Any Fish You Wish!


Dale Wilson pirate50@ Murphy, NC / Pirate50Artwork



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, located in Boaz, Alabama. $13,900 Call Ron at 256-506-8485 or email

USED 26 ft. V Nose Tandem Axel Trailer with Some Cabinets : $5.000 Call Lonnie Smith at 478-288-1433 Used Bubba Grill 250 Rib Box on 5 x 10 Trailer. $3400.00 Call Lonnie Smith at 478-288-1433 30” Fire Pit with Book Ring Built by Bubba Grills NEW $150 Call Lonnie Smith at 478-288-1433


USED Lang 84 Deluxe BBQ Smoker $2,400.00 Located in Blairsville, GA. Contact: Dan at 706379-2245 or E-Mail:


For Sale: (3) Stainless Chafing Dishes for catering, BBQ competitions, house parties, etc. Pictures available upon request. $20.00 per chafer. Located in Port St. John, Florida 32927. Contact: Denny at

For Sale: Hobart model 410 manual meat slicer. This 10” slicer is in very good condition and comes with the sharpening stones. Pictures available upon request. Price reduced to $549.00 Located in Port St. John, Florida 32927. Contact: Denny at

TENNESSEE 2010 Puma Toy Hauler For Sale!!! Like New Used 8 Or 9 Times, 24ft Can Tow With 1/2 Ton. Paid $27000.00

New Will Take $13000.00 Its Loaded.. Any Questions Or Pictures. Call Wesley 865-585-1031 or email: par. This Is A Steal!!!

in mint condition. Have the title in hand and clear reccord. I am selling this trailer due to health reasons and am not able to take it to contests like i used to. Also has a custom Rack to hold a grill on MISSOURI the back of the Trailer. Great This trailer is ready to sell. For BBQ Contest. I am askIt has a sturdy frame with a ing $14750 for this great aluminum structure. This trailer. Contact Charles at like new trailer has a slide out and sleeps six. It has low See add on craigs list mileage and the tires are in for Pictures http://kanvery good condition. This s a s c i t y. c r a i g s l i s t . o r g / trailer has had a very easy rvs/3000326583.html life and the inside is almost

The BBQTimes �



To find out what’s going on in the Southeast for BBQ coverage, schedules & news go to our website at


The BBQ Times @ The BBQ Times

Interested in advertising or other information call Audrey: 478-218-2333 Or Email:

May 2012

The BBQ Times

Calendar of Events

Memphis Barbecue Network

Sep 7 - Sep 8, 2012 Fire and Feast BBQ Festival Yazoo City Fairgrounds 203 Hugh McGraw Drive (Airport Road) Yazoo City, MS Contact: Tonja Ray-Smith Email: Sep 13 - Sep 15, 2012 Smokin Aces BBQ Chamionship Harrah’s Tunica 13615 Old HWY 61 N Tunica Resorts, MS Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484 Sep 20 - Sep 22, 2012 Murphysboro Barbecue Cook Off 214 N 17th Street Murphysboro, IL Mike Mills Phone: 618-684-8902 Oct 4 - Oct 6, 2012 Cobb Parr Park Covington, TN 40th Annual World’s Oldest Bar-B-Que Cooking Contest Contact: Sandra McCalla & Linda Wilson Phone: 901-476-6879 or 901-652-0555 Email: Oct 12 - Oct 13, 2012 Cleveland, MS State Championship Mississippi Delta State Barbecue Contest/Cleveland Octoberfest Contact: Elise Jenkins Phone: 662-756-2011 or 662-756-4936 Email:

Kansas City Barbeque Society May 25-26, 2012 Lewisburg Rotary Club BBQ Cook-Off Lewisburg, TN STATE CHAMPIONSHIP Contact: Jeff Jordan Phone: 931359-4373. jjordan@advancedeyeca May 25-26, 2012 5th Annual Horsin’ Around BBQ

Showdown (GBC Qualifier) Young Harris, GA STATE CHAMPIONSHIP Contact: Bobby Brumley Phone: 706-379-7612. May 25-26, 2012 Papa Joe’s Banjo-B-Que Evans, GA Contact: Doug Varnadove Christy Beckham, Phone: 706-855-8555. christy_ June 1-2, 2012 Sam’s Club National BBQ Tour Marietta, GA Contact: KCBS OFFICE Phone: 800-963-5227. June 1-2, 2012 Variety Children’s Charity Barbecue Bash Memphis, TN STATE CHAMPIONSHIP Contact: Sherri Schwartz Phone: 901-409-6695. June 1-2, 2012 Lincolnton Hog Happenin’ Lincolnton, NC STATE CHAMPIONSHIP Contact: Abby Cole Phone: 704736-8915.

June 8-9, 2012 Blue Ridge BBQ Festival Tryon, NC STATE CHAMPIONSHIP Contact: Christina Feagan Carl Wharton Phone: 828-859-7427. christina@carolinafoothillschamb June 8-9, 2012 Sam’s Club National BBQ Tour Huntsville, AL STATE CHAMPIONSHIP Contact: KCBS Office Phone: 800963-5227. June 15-16, 2012 The Desoto Shrine Club 4th Annual 2012 BBQ Cookoff Hernando, MS STATE CHAMPIONSHIP Contact: Doug Francis, PO Box 511 , Nesbit, MS 38651 Phone: 901-487-6785.

June 15-16, 2012 Covered Bridge ‘Que GBC Qualifier Euharlee, GA STATE CHAMPIONSHIP Contact: Gowan Fenley Phone: 678-231-5064. gowan@bbqteam. net June 15-16, 2012 Sam’s Club National BBQ Tour North Charleston, SC Contact: KCBS OFFICE Phone: 800-963-5227.

June 22-23,2012 Sam’s Club National BBQ Tour Greensboro, NC Contact: KCBS Office Phone: 800963-5227. June 22-23,2012 Peak City Pig Fest Apex, NC STATE CHAMPIONSHIP Contact: Graham H. Wilson Phone: 919-362-7141. June 22-23,2012 Queen City BBQ Cookoff Clarksville, TN Contact: Wayne Abrams Phone: 931-552-3512.

Southern Barbecue Network July 20- 21, 2012 Spruce Pine Bbq Championship & Bluegrass Festival Location: Locust Ave Spruce Pine, NC 28777 Contact: Randy Hembree Phone: 828-385-1125 Aug 31-Sep 1, 2012 Beach Boogie and BBQ 4017 Deville St Myrtle Beach, SC. 29577 Contact: Kenny Craven (843) 971-0131 Sept 2012 Uniquely Union Union County Fair Grounds 126 Kirby Street. Union, SC. Contact David “Tubo” Owens Sept 2012 Dorchester Shrine Club


Page 27

2150 Beech Hill Rd. Summerville, SC. 29483 Contact: Charles Dangerfield Sept 2012 McCormick Children’s Home North Mine St. McCormick, SC. Contact: Brad Kay Sept 2012 Best of Berkley Old Santee Cannel Park Monks Corner, SC. 29461 Contact: Don Saturday (843) 899-7833

South Carolina Barbeque Association May 18-19, 2012 Pig in the Park Williamston, SC Contact: W. L. Cantrell 864-934-4040 or Brad West @ 864-704-6876 Marshal: Bob Jennings Cell 864993-0865 bjennings46(at) May 25-26, 2012 EFOC Memorial Weekend BBQ Cook-Off Education Foundation of Oconee County Seneca, SC Contact: Seth Chea, 864-985-2841 cheas(at) cfm?subpage=17001 Marshal: Morrey Thomas June 8-9, 2012 High on the Hog White Hall Plantation 10 Harborview Circle, Beaufort, SC 29902 Contact: Bob Albon 843-838-0046 highonthehog2012(at) , Marshal: Garland Hudgins July 13-14, 2012 The SC Peach Festival 210 North Limestone St. Gaffney, SC 29340 Contact: Ty Spearman 864-357-9963 Chamber of Commerce: 864-489-5721

Calendar of Events Continued From Page 2

Page 28

Bubba Grills The BBQ Times

May 2012

A Southern Cooking Creation

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


All Units Now Come Standard With...

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!

bubba grills cooking school New Class Coming In June 2012! We are Family Owned, Come Join our Bubba Grills family!

478-288-1433 •

Email or Call Today for a Custom Quote (Please include your name & phone number in email.)

BBQ Times May 2012  

BBQ Times May 2012

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