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C2 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

Up In Smoke BBQ Bash celebrates ...

A DECADE OF DELICIOUS COME BASH WITH US! HERE’S YOUR SCHEDULE ... FRIDAY, JULY 26 • 5 p.m. — Beer garden, food courts and kids’ playground open. • 5:30 p.m. — Hy-Vee Chili Cook-off and Tasting Contest. • 6 p.m. — SPAM Cook-off Contest. • 7 p.m. — Music by Standing Hampton, sponsored by McCloskey Appliance. • 9 p.m. — Kids’ playground closes. • 10 p.m. — Food court closes. • 11 p.m. — Beer garden closes.

SATURDAY, JULY 27 • 11 a.m. — Beer garden, food courts and kids’ playground opens. • 11:30 a.m. — Kansas City Barbecue Society competition judging begins. • 2 p.m. — Music by Denny and The D. C. Drifters, sponsored by McCloskey Appliance, until 6 p.m. • 4 p.m. — Awards ceremony, Band Shell. • 6 p.m. — Beer garden, food courts and kids’ playground closes.

Globe Gazette file photo

Vendors’ Row is jam-packed last year with barbecue-lovers snapping up and “hogging down” their favorites from pork to chicken and more.

The Bash runs Friday, Saturday with great food, music and SPAM! will feature five cooks known nationally for their barbecue prowess: A Boy and His Barbecue of Des Moines, Big T’s Q Cru of Ames, Dig-In Cookers of Ankeny, he 10th annual North Iowa Up In Tippycanoe BBQ Crew of St. Ansgar and Smoke BBQ Bash on Friday and The Heat Is On of Welch, Minn. Saturday, July 26 and 27, in Mason That’s not all, of course: The Great City’s East Park will have it all — and we American BBQ Tour returns this year, a mean ALL. KCBS offering that provides advice and Where else are you ever going to go to enjoy the smells and tastes of world-class tips about outdoor cooking and barbecuing in style. The tour will stop in 22 cities barbecue, great music — and SPAM? this year, from Georgia to Iowa, and to That’s right: Our partner to the north Nevada and California. — Hormel Foods in Austin, Minn. — is Since 2008, Mike and Christine Peters joining the fun with a SPAM BBQ Cookoff on July 26 as one of the many features have been traveling the countryside teaching festival attendees and fans of this year’s anniversary Bash. about KCBS and the “Gospel of Q.” The SPAM Cook-off, following the See BASH, C4 ever-popular Chili Cook-off on Friday, By DEB NICKLAY

deb.nicklay@globegazette.com MASON CITY

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FREE ADMISSION! FRIDAY JULY 26 5:00 pm

5:30 pm 6:00 pm

Beer Garden Opens Food Court Opens Kids Playground Opens Chili Cookoff & Tasting

Friday cont’d

7:00 pm

Music by

Standing Hampton

Sponsored by McCloskey Appliance

SATURDAY JULY 27 11:00 am Beer Garden Opens Food Court Opens Kids Playground Opens 11:30 am KCBS Competition Judging Begins 2:00 pm Music by Denny & The D.C. Drifters

Sponsored by McCloskey Appliance

9:00 pm Kids Playground Closes 4:00 pm 10:00 pm Food Court Closes 4:30 pm 11:00 pm Beer Garden Closes 6:00 pm

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Awards Ceremony Music by Denny & The D.C. Drifters Kids Playgound Closes Food Court Closes Beer Garden Closes


C4 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

BBQ Bash promises to be SPAM-tastic SPAM BBQ Cook-off will feature five great cooks working with the legendary canned meat By DEB NICKLAY deb.nicklay@globegazette.com MASON CITY

PAM-lovers, take note! The Up In Smoke BBQ Bash is featuring a tasty addition this year: A

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SPAM BBQ Cook-off. Our partner to the north — Hormel Foods in Austin, Minn., maker of the legendary canned meat — is joining the fun with a SPAM BBQ Cook-off at 6 p.m. Friday, July 26, as one of the many features of this year’s 10th anniversary Bash. The SPAM Cook-off, following the ever-popular Hy-Vee Chili Cook-off on Friday, will feature five cooks known nationally for

project manager at Hormel. Judges will be two rep• Taste: flavorful, texture. resentatives from Hormel, • Appearance: presentation on the plate. • Creativity and originality: Ingenuity of use of ingreditwo from the Kansas City ents with seasonings. Barbecue Society and two • Preparation: Easy enough for a regular person to make. citizen judges. The champion will win “We are excited to come an incredible SPAM trophy their barbecue prowess: A to Mason City and to see and $250. Second place Boy and His Barbecue of receives $150 and third, Des Moines, Big T’s Q Cru that people are excited of Ames, Dig In Cookers of about cooking with SPAM. $100. We are looking forward to “The Up in Smoke BBQ Ankeny, Tippycanoe BBQ seeing all the creative ideas Bash is thrilled to be able Crew of St. Ansgar and the barbecue cooks have,” to partner with Hormel The Heat Is On of Welch, said Nicole Behne, senior Foods Corp./SPAM to creMinn.

SPAM Cook-off Criteria:

BASH: Big story is big-time competitors seeking big prize money From C2 But the big story of this Bash — and any Bash — is the one written by the 65 teams that will fire up their smokers and grills and get down to making some of the best barbecue in the world. Competitively, they are earning points at different contests in the hunt for top placings among fellow Kansas City Barbecue Society competitors. The cooks compete for $12,000 in prize money for preparation of beef brisket, pork ribs, pork shoulder and chicken. The grand champion takes home $3,000, the reserve champion $1,500 and third place $1,000. Cash awards are also given for first through 10th places in all categories. Cash awards are given in the chili contest and non-public contests including bloody Mary and margaritas; desserts, “Anything Butt” — an anything-but-barbecue contest — and Reser’s Potato Salad Challenge. While the limelight is on the cooks, the Bash’s

visitors are a key ingredient to the energy and success of the event. More than 10,000 people flooded East Park in 2012 to enjoy the sights and sounds — and to chow down on some barbecue that can only be enjoyed locally at this event. Teams from Texas, Kansas, Iowa and Minnesota will all be selling some lip-smacking barbecue during the event on

Vendor’s Row — the Bash’s main thoroughfare (the road that runs in front of the bandshell). Visitors will also be treated to two days’ worth of music. On Friday night, Standing Hampton, a classic rock cover band, takes the stage. On Saturday, Denny and the D.C. Drifters will perform their blend of rock, pop and country music.

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SPAM was introduced in 1937 and became a war hero, a pop culture icon and an American institution. ate another exciting event for the Up in Smoke BBQ Bash,” said Ruth Miller, marketing director for the Globe Gazette.


GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TUESDAY, JULY 23, 2013 • C5

The Tour returns! COME SEE OUR DISPLAY Great American BBQ Tour making rare repeat visit to Up In Smoke Bash

AT THE BBQ BASH JULY 26TH & 27TH

By DEB NICKLAY deb.nicklay@globegazette.com MASON CITY

IN EAST PARK, MASON CITY

ike Peters of The Great American BBQ Tour said in anticipation of he and wife Submitted photo Christine’s first appearMike and Christine Peters of the Great American BBQ Tour. ance at the Up In Smoke BBQ Bash in 2012: “It’s going to be a blast.” Oh, how right he was. The crowds came, the jokes started flying and some great food was enjoyed — and a mutual The Plumb Center admiration society was born between the Peters and Bash-goers. And it is exactly the reason the Peters are making a return trip with the tour, Christine said. “It (returning to a previous venue) doesn’t happen often,” agreed Christine. “But you guys — we had 519 N. Federal Ave, such a great turnout; we Mason City, IA See TOUR, C7

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C6 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

GOOD TUNES & BBQ BBQ Bash will rock to the great sounds of Standing Hampton and Denny and the DC Drifters

Submitted photo

Standing Hampton will perform Friday night at the BBQ Bash starting at 7 p.m.

By DEB NICKLAY deb.nicklay@globegazette.com MASON CITY

f it is the North Iowa Up In Smoke BBQ Bash, then you know it’s time to rock, too. This year’s Bash will be held July 26-27 in East Park. Both Friday night and Saturday afternoon will feature live music, sponsored by McCloskey Appliance, near the Band Shell in East Park. Admission is free. Standing Hampton, whose popularity continues to grow throughout the region, takes the stage at 7 p.m. Friday. The classic rock band from Des Moines features five seasoned performers: Tony and Nancy Benson, Tommy Walker, Devon Miller and Douglas Dixon. The group has opened for a variety of well-known bands, including Cheap Trick, Eddie Money, Rick Springfield, Little River Band, Firehouse, Janey Lane/Warrant and Kevin Bacon. The quintet features four-part harmonies with all members sharing lead vocal chores. Favorites among them are a wide range of sounds, from Journey and Kansas, to Pat

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Submitted photo

Craving BBQ? Here’s where to chow down

Denny Charnecki, leader of Denny and the D.C. Drifters, There are plenty of options is a member of the Minneso- for meals at the Up In Smoke ta Rock and Roll Hall of BBQ Bash. Find them along Fame. “Vendor’s Row” — the main Benetar, Heart, Styx and Boston. Their name is a tribute to Sammy Hagar’s “Standing Hampton” album. On Saturday, a wellknown regional band will take the stage beginning at 2 p.m. Denny and The D.C. Drifters perform music from the 1950s and other eras as well as some classic country. The popular regional group is led by Denny Charnecki, who was inducted into the Minnesota Rock and Roll Hall of Fame in 2008. Charnecki has promised some special performances featuring music of Elvis and Neil Diamond along with his regular rockin’ program. The band is a favorite at fairs, festivals, casinos — and the Winter Dance Party at the Surf Ballroom in Clear Lake.

street of the Bash. Just a reminder: You need to get tickets for any food or refreshments you buy. There are ticket booths along the row as well. Vendor’s Row, by the way, is the main street running in front of the bandshell in East Park. Just follow your nose to some of the greatest food around.

Vendors: • Chickhooven Swine BBQ, Spring Hill, Kan. • Downhome Cooking & BBQ Co., Ames. • Piggy Blues BBQ, Austin, Minn. • Pig Skin BBQ, Rockwell. • Texas Rib Rangers BBQ, Denton, Texas. • The Q Crew, Waldorf, Minn. • The Wicked Pig, Norwalk.

Non-barbecue vendors: • Riley’s Italian Ice LLC, Iowa Falls. • Papa’s Kettle, Mercedes, Texas.


GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TOUR: Even more goodies for this year’s visit From C5 got treated so well; we were really excited about coming back. Everyone was just wonderful — we can’t wait.” What’s even better is the Peters will be providing even more goodies. “We have more ribs, more pork chops; we have steaks,” Christine said. “We have macaroni salad this time around from Reser’s” in addition to other meats and cheeses, she said. You can find the Tour just down the hill from the front entrance of East Park; you cannot miss the red, white and blue tour bus. Crowds are treated to a lot of preparation tips and get to taste some of the Peters’ creations. The Peters, who hail from Springfield, Mo., are seasoned barbecue cooks who serve as hosts of the 22-city cross-country journey. The tour was created by the Kansas City Barbecue

Society — the sanctioning body for this area’s barbecue competitions — to educate and share secrets about professional barbecue. Mike is a banker and Christine is in sales, but barbecue is their passion. They travel with the tour from mid-March until November. They have also competed at venues. This year, the tour will give away Big Green Eggs on Facebook along with other great prizes while celebrating barbecue and outdoor cooking. Like the page, enter the contest and follow the tour on Facebook and Twitter (@KCBSBBQTour). Tour partners are Big Green Egg, Castle Wood Reserve, Farmland, Reser’s Fine Foods and Smithfield; accessory partners are BBQ Guru and ThermoWorks; and Sam’s Club is the tour’s official supplier.

TUESDAY, JULY 23, 2013 • C7

Top BBQ chef is in it to win it! Seasoned veteran seeks elusive Up in Smoke grand championship By DEB NICKLAY deb.nicklay@globegazette.com MASON CITY

teve Bryant has only one good reason to come to the Up In Smoke BBQ Contest, he said. “I’ve never won it,” he said with a chuckle. Let’s be clear: It must be the only contest that Bryant and his crew — wife Penni Bryant; and son Josh, with wife Liz and daughter Ellie,

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of Bondurant — hasn’t won. The veteran barbecue cooks have been winning titles for years. At the time this interview was done, Meadow Valley was at the top of the overall points standing for the Iowa Barbecue Society, a title the team also earned in 2012. THE TEAM WAS invited to participate in the Jack Daniels — known more familiarly as “The Jack” — World Championship Invitational Barbecue again this year. The event occurs every October and features some of See VETERAN, C8


C8 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

Spice up your Bash at the chili contest ou love chili, right? Then you’re going to love the Hy-Vee Chili Cook-off and Tasting Contest at the Up In Smoke BBQ Bash on Friday night. The contest starts at 5:30 p.m. but you may want to arrive a bit early so you’ll be ready. Pick up your official tasting spoon and tickets at the main ticket booth along vendor row for $2 and you’re all set. Twelve teams have entered the contest this year. Sample their chili and drop a ticket in your favorite team’s bucket to vote. You can vote for up to four teams by dropping one ticket in each team’s bucket. Or you can divide them up any way you wish. If you absolutely fall in love with one team’s chili, show the love by casting all four votes for that team. Teams participating are Beach Bums BBQ, Black Dog BBQ, Butts an Racks BBQ (in front of Myassis Smokin), Dig in Cookers (in front of Iowa Smokey D’s), Hogline BBQ, Mark’s Smokin Que, Piggy Blues, Porchy’s, Root River Bottom Smokers, The Q Crew, Wild Shooters BBQ and Smoking Steel Keg BBQ. They’ll be identified with balloons. The contest ends at 7:30 or when the chili’s gone.

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This year’s BBQ teams: • Iowa Wild Hogs, Storm Lake • Young Guns BBQ, Overland Park, Kan. • Woodward Barbeque,Woodward • Iowa Smokey D’s, Des Moines • Burnt Out Smokers, Shakopee • Jumpin’Jims BBQ,Johnston • Ole Barn BBQ,Austin, Minn. • Big City BBQ, Savage, Minn. • Downhome Cooking and BBQ, Ames • Smoke on Wheels, Kansas City • Farmboy BBQ, St.Ansgar • Big T’s Q Cru,Ames • We Be Porken,Albert Lea, Minn. • Monkeys’Uncles, Maple Grove, Minn. • Dig In Cookers,Ankeny • Swine Assassins, Mason City • Pig Skin BBQ, Mason City • Comet Bowl Smokers, Charles City • Meadow Valley BBQ,Ames • Ribs 4 U, Spring Hill, Kan. • Run-N-Racks BBQ, Urbandale • The Q Crew,Waldorf, Minn. • Prison Pigs, Beaver Creek, Minn. • Black Dog BBQ Ja, Mason City • Tippycanoe BBQ Crew, St.Ansgar • Wolfseeker Smoke-N-BBQ, Rochester, Minn. • Zs Smokin Bones, Maple Grove, Minn. • Dry 2 Da Bone, Hampton • Piggy Blues Crew,Austin, Minn. • River City Bad to the Bone,

Mason City • Big Chain BBQ, Charles City • Team Frankenque, Clear Lake • FFE BBQ, Mason City • Grills Gone Wild,Algona • Myassis Smokin’, Circle Pines, Minn. • Spitfire, Fargo, N.D. • Truebud BBQ,Tongaroxie, Kan. • Let’s Kick Some Ash, Jefferson City, Mo. • Smokey Boy Authentic BBQ, Waterloo • Bunsen Burners, Eden Prairie, Minn. • Porchy’s BBQ, Grafton • City Slickers BBQ, Plymouth, Minn. • Rebel Fire, Lake City, Minn. • The Heat is On, North St. Paul, Minn. • Texas Rib Rangers, Denton,Texas • Beach Bums BBQ, Cylinder • Munchin’Hogs at the Hilton, Prairie Village, Kan. • T.A. Que, Des Moines • Oversized Load BBQ,Albert City • Wicked Pig, Norwalk • Duke’s BBQ, Brooklyn Park, Minn. • A Boy & His BBQ, Grimes • B&B BBQ, Belle Plaine, Minn. • Scrap-Pit BBQ, Denver, Iowa • Mark’s Smokin’Que, Hudson • Smokin’Chicken BBQ, Des Moines • Boyle’s KC BBQ, Kansas City

VETERAN: Success in categories seems to rotate From C7 the finest chefs around the globe. The Bryants took first place in pork at “The Jack” last year — no small feat for a team competing against 88 others and finishing 15th overall. To qualify, teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions that qualify a team for an automatic berth. That’s not talking about the scores of top placings the team has taken since first being established. These are busy times. Bryant is busy enough with his post as supervisor of the meat lab in the Animal Science Department in the College of Agriculture at Iowa State University. The barbecue team is literally out every weekend, hitting five states on a regular basis — Nebraska, Minnesota, Illinois, Wisconsin and Missouri. And those trips don’t include special ones, such as traveling to “The Jack” in Lynchburg, Tenn., or the Las Vegas World Food Championships. “But that’s what you have to do,” Bryant said. HIS FASCINATION with barbecue remains after all these years, he said, and success in categories seems to rotate. For all of that, Bryant still enjoys ribs the most, although chicken and pork have been solid winners. The “sport” has changed a lot over the years he said. Few can be successful without some good barbecue education. “It’s tough to keep up. I think the entries are a whole lot better than when we began,” he said.

Meadow Valley BBQ’s Steve Bryant (left) with son Josh and Josh’s children. Photo submitted

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GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TUESDAY, JULY 23, 2013 • C9

‘Newbies’ set sights on BBQ greatness 12 teams in first Up In Smoke BBQ Bash competition By DEB NICKLAY deb.nicklay@globegazette.com MASON CITY

welve teams are coming to their first Up In Smoke BBQ Bash in 2013 — but their “newbie” status doesn’t mean they’re new to barbecue. Just ask the Hogline BBQ of Owatonna, Minn., and Wild Shooters BBQ of Little Rock, Iowa. Darrin Reese’s Hogline team may be new to the barbecue game but still is making its mark. “When we took fourth overall in Smokin’ In Steele (in Minnesota), that meant something,” he said. He has learned some hard lessons, though. “After that weekend, we fell on our face at the next contest,” he said with a chuckle. Photos submitted The lesson? “Rarely can Above: Hogline BBQ from Owatonna, Minn. Below: Wild Shooters BBQ team members (from left) Marjean and Arden you expect to be a top five Kopischke of Little Rock, Iowa, and daughter Alicia Berhuel of Ankeny. team consistently,” Reese said. “Very few can do tender, so you know I’ll be that.” at the margarita contest,” he said with a laugh. “And HIS TEAM definitely has our desserts have placed the barbecue bug. In addinot only in desserts but in tion to the Kansas City the Anything Butt contest, Barbecue Society-required too.” entries — pork shoulder, Reese, an assistant pork ribs, brisket and warehouse manager for chicken — at sanctioned Lakeside Foods in Owatoncontests, Reese and crew na, got the bug while on the enjoy all parts of the conice. He, Mary and the Hantests, especially the extras. sons are curling enthusiWife Mary, and buddies asts. The sport gave them John and Jeff Hanson, all the name for their other of Owatonna, round out sports team — “Hogline” the squad. — a curling term for the “I’m a part-time barline a stone must cross to

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be in play. But more important, that camaraderie born on the ice also placed them in backyard barbecues, and pretty soon they were talking about competitive barbecuing. Initially two teams, they decided to join forces when they nailed both grand and reserve at one event. “We came to Up In Smoke last year just to see how it all ran,” Reese said. Mary is a Riceville native and they are familiar with the area. “We heard and saw good things and wanted to be a part,” he said. THE REESES AND HANSONS use three Weber Smokey Mountains bullet smokers and a Traeger pellet smoker for contests, “nothing too fancy,” he said. “That’s something else I like — anyone can get into this, if they want,” he said. “You don’t have to have a lot of fancy equipment.” All you have to have is passion for the art, agreed Arden Kopischke of Wild Shooters BBQ. Kopischke is the Lyon County emergency management coordinator and also is a building contractor. In other words, he knows what busy is. He gets even busier during contests, in which he has been competing about a year with his wife, Marjean, and sometimes their daughter, Alicia Berhuel of Ankeny. Of the contests, five have been KCBSsanctioned events; Mason City’s will be his sixth. About a year ago, Kopischke came to Mason City’s event just to see how See NEWBIES, C12


Friday - Saturday, July 26-27, 2013

East park - Mason City Iowa

Up In Smoke BBQ Bash

2013 UP IN SMOKE BBQ COMPETITION TEAMS 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 15A 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32

Swine Assassins Team Frankenque Woodward Barbeque Farmboy BBQ Prison Pigs BBQ Dig In Cookers Butts & Racks BBQ Circle W Barbeque 118 BBQ Disciples of Blues and BBQ Smokey Boys Authentic BBQ Monkeys’ Uncles BBQ Burnt Out Smokers Oversize Load BBQ Iowa Wild Hogs Sweet Things BBQ Young Guns BBQ FFE BBQ Two Cousins BBQ /Wildwood River City Bad to the Bone BBQ Lucky’s Q Bee-licious Bar-B-Q Meadow Valley BBQ Iowa Outlaws BBQ Bio Hazard BBQ Big T’z Q Cru Tippycanoe BBQ Crew Johny Rockett’s BBQ Mark’s Smokin Que Razor Back BBQ Beach Bums BBQ Spitfire Iowa Smokey D’s

33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 58 59 60 61 62 63 64 65

Myassis Smokin The Heat Is On A Boy & His BBQ Crash Test Smokers Chickhooven Swine BBQ Downhome Cooking & BBQ Co. Piggy Blues BBQ The Q Crew The Wicked Pig Boyle’s KC BBQ Texas Rib Rangers BBQ Pig Skin BBQ Scrap-Pit BBQ Red Line BBQ Big Chain BBQ Gang Big Time BBQ Buddies Smokehouse 72 Porchy’s BBQ Dry 2 da bone 4 Mile Smokin’ Crew TA Que Wild Shooters BBQ Black Dog BBQ Grills Gone Wild Iowa Game on BBQ Smokey D’s Wannabee’s Root River Bottom Smokers Hogline BBQ 7 Smokin’ Fools Smoke Eaters Smoking Steel Keg BBQ Here Piggy Piggy

A Pepsi Beverages B Papa’s Kettle C Riley’s Italian Ice D Pepsi Beverages E Kramer Hardware F Midwest Construction G Lake Fireplace & Spa H The Great American BBQ Tour Stage I Graham Tire Sponsor Tent J Diamond Jo Casino Sponsor Tent K SPAM Sponsor Tent L McCloskey Appliance Sponsor Tent

Mason City

7 6

15A 29

33 34 35 36 37 32 30 31

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C12 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

These folks are smokin’! Meet some of the 2013 Up In Smoke BBQ teams TWO COUSINS BBQ/ WILDWOOD SMOKEHOUSE IOWA CITY Team captain: Shawn Lewis. Team members’ names and cities: Shawn Lewis and Kevin Grimm, Iowa City; Randy Lee and Ron David, North Liberty. How did you come up with your name? Originally started with Shawn and his cousin. When and how did you get started? Three years ago Randy Lee hired Shawn Lewis and Kevin Grimm to run Wildwood Smokehouse. What is the greatest distance you’ve traveled to compete? 100 miles. What is your favorite food to barbecue? Brisket. What have been your favorite competitions? This is our first one.

Can’t make it to the Bash? We’re sorry about that — but probably not as sorry as you and your appetite. But keep watching globegazette.com and upinsmokebbqbash. com for updates, photos, videos and much more from East Park!

What do you enjoy most about the Up In Smoke BBQ event? They let us in. What is your secret to great barbecue? Love. Do you have any tips for beginners? I am a beginner — so ask me again in a couple of years.

IOWA WILD HOGS BBQ STORM LAKE Team captain: Shannon Sundine. Team members’ names and cities: Angie Sundine, Shannon Sundine and Kylie Sundine. How did you come up with your name? Our daughter picked it. When and how did you get started? We won grand champion at a backyard camp. What is the greatest distance you’ve traveled to compete? St. Joseph, Mo. See COMPETITORS, C13

DEB NICKLAY/The Globe Gazette

Rich Davis, a member of the Q Crew, brushes sauce on chicken and ribs in the 2010 Barbecue Bash.

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Over 100 years

Competition BBQ Team

Vending at Up in Smoke BBQ Bash

July 26 & 27 • East Park Mason City

NEWBIES From C9 everything was done. He decided to cook competitively right after that. “Every contest I’ve been to I’ve gotten a check (in prize money). Of course, it’s not the big check, but still ...” he said, chuckling. Kopischke invested in pellet and stick smokers for his cooking. He particularly enjoys preparing ribs but he does better in pork, he said. At a Worthington, Minn., contest, his squad was the grand champion in turkey; at the Smokin’ in the Junction event in Wes Des Moines this year, he was third in pork shoulder. He is philosophical about his success. “I just want a piece of it,” he said, adding that he truly enjoys the friendships and camaraderie he feels during the events. “I’m really looking forward to Mason City,” he said. “We heard and saw some good things.”


GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TUESDAY, JULY 23, 2013 • C13

COMPETITORS From C12 What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke, King Turkey Day. What do you enjoy most about the Up In Smoke BBQ event? The atmosphere. What is your secret to great barbecue? Well, if I tell you, it would not be a secret. Do you have any tips for beginners? Be consistent.

get started? Received a yellow 18-inch Weber Grill for wedding present. What is the greatest distance you’ve traveled to compete? Las Vegas, baby. What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke; Jack Daniels World Championship; pretty much all contests. What do you enjoy most about the Up In Smoke BBQ event? Great MEADOW VALLEY BBQ crowds, great music, but AMES the best part are the great Team captain: Steve people who run this Bryant. event. Team members’ names What is your secret to great barbecue? Salt. No and cities: Penni Bryant, really, there are no secrets Ames; Josh, Liz and Ellie in BBQ. Bryant, Bondurant; and Do you have any tips Steve Bryant, Ames. for beginners? Practice. How did you come up with your name? Meadow You really need to find out how each cut of meat Valley is our registered cooks. Taste it and adjust. cattle brand. When and how did you Watch your temps.

TEAM FRANKENQUE CLEAR LAKE Team captain: Stewart Anderson. Team members’ names and cities: Leeann Anderson, Clear Lake; Allan Rye, Fargo, N.D.; Chuck Schnieckert, Wichita, Kan.; Jeff Vandersluis, Pella. How did you come up with your name? Barbecuing is like being a mad scientist, mixing ingredients to come up with the best flavor for the best results. Just like creating Frankenstein ... looking for flavor to savor. Talked it out with others and team name was formed. When and how did you get started? 2012 was first year competing; always did backyard barbecue. What is the greatest distance you’ve traveled to compete? 20 miles. What is your favorite food to barbecue? Ribs. What have been your

favorite competitions? Up In Smoke BBQ Bash — this was our first-ever attempt in competition. What do you enjoy most about the Up In Smoke BBQ event? Its location (close to home); Ruth Miller does an outstanding job for this event! What is your secret to great barbecue? Slow and low cooking to keep the flavors and juices in the meat. Do you have any tips for beginners? Don’t be afraid to take a chance; practicing is fun — and experiment with flavors!

OVERSIZE LOAD BBQ ALBERT CITY Team captain: Fred Nevill (Tracy says it’s OK). Team members and cities: Fred Nevill and Tracy Nevill, Albert City. How did you come up with your name? Size of my rear end.

When and how did you get started? Did a couple of smaller, non-sanctioned events in 2011. What is the greatest distance you’ve traveled to compete? About 2-1/2 hours. What is your favorite food to barbecue? Chicken, this year. What have been your favorite competitions? Up In Smoke, most Iowa contests. What do you enjoy most about the Up In Smoke BBQ event? Atmosphere, atmosphere and the atmosphere is great. What is your secret to great barbecue? Patience and luck. Do you have any tips for beginners? Do the opposite of what we do and you should be successful.

Meyer. Team members’ names and cities: Jim Meyer and Gregg Gibbs, Whitten. How did you come up with your name? Borrowed it. When and how did you get started? Four years ago. What is the greatest distance you’ve traveled to compete? 15 miles. What is your favorite food to barbecue? Brisket. What have been your favorite competitions? The ones I have won. What do you enjoy most about the Up In Smoke BBQ event? First time for us. What is your secret to great barbecue? Have fun and learn. Do you have any tips for beginners? Have fun and learn.

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C14 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

COMPETITORS From C13 Machlica. Team members’ names and cities: Ken Machlica, and Mike Pikturna, Wrightstown, and Jake Reis, Greenville, Wis. How did you come up with your name? Brainstormed over a six-month period of time. When and how did you get started? Started as a team in July 2012. What is the greatest distance you’ve traveled to compete? 425 miles, 580 miles this October. What is your favorite food to barbecue? All four — chicken, ribs, pork butt and brisket. What have been your favorite competitions? Death’s Door Bar-B-Q, Washington Island, Wis. What do you enjoy most

about the Up In Smoke BBQ event? This is our first event. What is your secret to great barbecue? Low and slow. Do you have any tips for beginners? Practice, practice, practice.

PIG SKIN BBQ ROCKWELL Team captain: Scott Nelson. Team members’ names and cities: Katy, Gavin, Ben, Chloe, Valerie and Lucas Nelson. How did you come up with your name? We love barbecue and football. When and how did you get started? This is our fifth year competing; we went to Up In Smoke and

got hooked. What is the greatest distance you’ve traveled to compete? 1,700 miles. What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke. What do you enjoy most about the Up In Smoke BBQ event? The people that run the contest and the people that come out to it. What is your secret to great barbecue? Celery seed. Do you have any tips for beginners? Buy a thermapen and use Big Poppa’s Rubs.

IOWA’S SMOKEY D’S BBQ DES MOINES Team captain: Darren

Warth. Team members’ names and cities: Sherry Warth, Des Moines. How did you come up with your name? Big D = Darren; little ‘s’ = Sherry. When and how did you get started? 2003 after a visit to the American Royal in 2002. What is the greatest distance you’ve traveled to compete? Palm Springs, Calif. What is your favorite food to barbecue? Brisket. What have been your favorite competitions? Up In Smoke, King of the Smoker in Palm Springs and Praise the Lard, Murphysboro, Ill. What do you enjoy most about the Up In Smoke BBQ event? Ruth Miller’s

baked goods and great venue. What is your secret to great barbecue? Consistency. Do you have any tips for beginners? Heavy on charcoal, light on wood — and don’t oversmoke.

CHICKHOOVEN SWINE BBQ SPRING HILL, KAN. Team captain: Eric Westervelt. Team members’ names and cities: Alisha Westervelt, Spring Hill, Kan. How did you come up with your name? It’s a combination of the categories; you compete in chicken, beef and pork. When and how did you get started? 2005; always

have enjoyed cooking and decided to try competitive barbecue. What is the greatest distance you’ve traveled to compete? 800 miles, Talledega, Ala. What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke. What do you enjoy most about the Up In Smoke BBQ event? The people are so friendly. What is your secret to great barbecue? I have no secrets! Do you have any tips for beginners? Keep it simple.

JOHNNY ROCKETTS BBQ BELLE PLAINE, MINN. See COMPETITORS, C15

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GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TUESDAY, JULY 23, 2013 • C15

COMPETITORS From C14 Team captain: Brian Stier. Team members’ names and cities: Johnny Stier, Ben Stier, Greg Ukin, all Mason City. How did you come up with your name? Family nickname for our pulling truck. When and how did you get started? Started smoking BBQ in my backyard and started competing two years ago. What is the greatest distance you’ve traveled to compete? 300 miles. What is your favorite food to barbecue? Brisket and ribs. What have been your favorite competitions? Up In Smoke and B&B in Albert Lea, Minn. What do you enjoy most about the Up In Smoke

BBQ event? The friendly people; the music on Friday and the atmosphere. What is your secret to great barbecue? Low and slow and a great rub. Do you have any tips for beginners? Don’t be afraid to try new things until you find your own flavor.

RIVER CITY BAD TO THE BONE BBQ MASON CITY Team captain: Pat Lenning. Team members’ names and cities: Rhonda Prelip, Robb Lenning and Jack Colburn. How did you come up with your name? One great bulldog and one fantastic blues song. When and how did you get started? 12 years ago

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with a bullet smoker for Christmas. What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke. What do you enjoy most about the Up In Smoke BBQ event? Organization, great venue and wonderful people. What is your secret to great barbecue? Low, slow and simple. Do you have any tips for beginners? Take your time, write it down, only change one thing at a time and HAVE FUN!!

SMOKEHOUSE 72 COLO Team captain: Jay Ringgenberg. Team members’ names

and cities: Ray Ringgenberg, Cambridge, and Rick Dodd, Colo. How did you come up with your name? Ray and I have an old brother who races at the Boone Speedway for the past 21 years, so its sort of a family number — 72. When and how did you get started? Five years ago with this team; we had separate teams for six years before that. What is the greatest distance you’ve traveled to compete? Laurie, Mo., about six hours. What is your favorite food to barbecue? Brisket. What have been your favorite competitions? Warrens, Wis., and The American Royal. What do you enjoy most about the Up In Smoke

BBQ event? The people and the organizer — barbecue people are the best! What is your secret to great barbecue? Low and slow; other than that there are no secrets with us. Do you have any tips for beginners? Patience.

HOGLINE BBQ OWATONNA, MINN. Team captain: Dustin Reese. Team members’ names and cities: Dustin Reese, Mary Reese, John Hanson and Jeff Hanson. How did you come up with your name? All of our team members curl in the winter because we are from Minnesota. “Hogline” is a curling term for the line the rock must cross to be in play. It was

just a perfect fit for our two favorite activities, BBQ and curling. When and how did you get started? We started as two separate teams in the backyard event at Smokin’ In Steele in Owatonna. When we won the grand and reserve in that event we decided to combine and move up to the Kansas City Barbecue Society contests. What is the greatest distance you’ve traveled to compete? Five hours, to Watertown, S. D. What is your favorite food to barbecue? We like to be creative and try new things outside of the four main categories. What have been your favorite competitions? Smokin’ In Steele, in Owatonna. See COMPETITORS, C16

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C16 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

COMPETITORS From C15 What do you enjoy most about the Up In Smoke BBQ event? First year here, but have heard good things; can’t wait to experience it for ourselves. What is your secret to great barbecue? Time, practice and patience. Do you have any tips for beginners? Don’t be afraid to ask questions and practice. We were all beginners at one time.

BEACH BUMS BBQ EMMETSBURG

Team captain: Steve Finer. Team members’ names and cities: Bill Bramley, Steve Cody, Emmetsburg. How did you come up with your name? From the beach of 5-Island Lake. When and how did you get started? Local contest at Wild Rose Casino. What is the greatest distance you’ve traveled to compete? 250 miles. What is your favorite food to barbecue? Pork shoulder. What have been your

favorite competitions? Wild Rose, Mason City. What do you enjoy most about the Up In Smoke BBQ event? The great competition. What is your secret to great barbecue? Yeah, right! Do you have any tips for beginners? Low and slow.

THE Q CREW WALDORF, MINN. Team captain: Rich Davis Team members’ names

and cities: Kirsten Davis, Waldorf; Sonja Steck and Jeff Frye, Mankato, Minn.; and Eric Nassen, River Falls, Wis. How did you come up with your name? We just randomly picked it. When and how did you get started? 2005; we helped out a couple of buddies in a backyard barbecue competition. What is your favorite food to barbecue? Pork ribs.

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GLOBE GAZETTE • NORTH IOWA UP IN SMOKE BBQ BASH

TUESDAY, JULY 23, 2013 • C19

COMPETITORS From C16 What have been your favorite competitions? Up In Smoke, Carpenter BBQ Bash and North Kansas City BBQ Championship. What do you enjoy most about the Up In Smoke BBQ event? The people are great! What is your secret to great barbecue? Great meat and a good blend of seasoning and hickory smoke. Do you have any tips for beginners? Always start with good meat.

BIG TIME BBQ BUDDIES LAKE ELMO, MINN. Team captain: Gregg Nielsen. Team members’ names and cities: Gregg, Julie, Boomer, Kore, Ted and Kathy. How did you come up

with your name? Bloody Marys and beer provided the inspiration. When and how did you get started? First contest was in 2003. What is the greatest distance you’ve traveled to compete? 250 miles. What is your favorite food to barbecue? Pork shoulder. What have been your favorite competitions? Up In Smoke, Smokin’ In Steele. What do you enjoy most about the Up In Smoke BBQ event? Extremely well-run and organized. What is your secret to great barbecue? Start with a good product, keep it simple and have patience. Do you have any tips for beginners? Work on cooking the meat to perfection

and don’t keep changing rubs and sauces.

BLACK DOG BBQ MASON CITY Team captain: Joe Duckert. Team members’ names and cities: Joe Duckert, Mason City; Matt Tyler, Mason City; and Lanee Duckert, Mason City. How did you come up with your name? Family black Lab that loves when the smoker and grill are started; won’t leave. When and how did you get started? Became interested 10 years ago when attending the Up In Smoke BBQ in Mason City; we have been competing now for two years. What is your favorite food to barbecue? Brisket. What have been your

favorite competitions? Up In Smoke and Mankato, Minn. What do you enjoy most about the Up In Smoke BBQ event? The public events. What is your secret to great barbecue? Hmmmm. Do you have any tips for beginners? Have fun!

What’s your favorite What is the greatest food to BBQ? Brisket. distance you’ve traveled to What do you enjoy most compete? Mason City. What is your favorite about the Up In Smoke food to barbecue? Ribs and BBQ Event? Seeing Ruth brisket. Miller. What have been your What is your secret to favorite competitions? great BBQ? Details. That’s an unfair question! ost MONKEYS’ UNCLES BBQ aboWuht atht edoUypoIun eSnmjooykm e PLYMOUTH, MINN. BBQ event? The great peoTeam captains: Tim ple (Ruth) and the great TIPPYCANOE BBQ CREW Bauenfeind and Mike Felt. hospitality given to the ST. ANSGAR Team members names teams. Team captain: Joe and cities: Tim BauenWhat is your secret to Beland. feind, Maple Grove, Minn.; great barbecue? Patience Team members: Kim and Mike Felt, Plymouth, and practice. Beland, Berian Bork, Matt Minn. Do you have any tips for How did you come up Hanna, Jeff Beland. beginners? Talk to the How did you come up with your name? Both of experienced teams; take a with your name? Daughus are the uncles to the class. others’ kids so the name ter’s nickname. When did you get start - just made sense. CIRCLE W BARBEQUE ed? 2008. When and how did you AURORA, NEB. What’s the greatest dis - get started? Our first-ever Team captain: Tad Waltance you’ve ever traveled was in 2006 and we just to compete? 1,800 miles. got hooked. See COMPETITORS, C20

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C20 • TUESDAY, JULY 23, 2013

NORTH IOWA UP IN SMOKE BBQ BASH • GLOBE GAZETTE

COMPETITORS From C15

Globe Gazette file photo

A judge gives his approval during the 2009 Up In Smoke BBQ Bash. This year’s Bash is Friday and Saturday in East Park.

ters. Team members names and cities: Tad and Kristi Walters, Aurora. How did you come up with your name? Due to having roots from Texas and family who are ranchers, we wanted to have something like a brand. So, using the first letter of our last name, we came up with Circle W. When and how did you get started? Backyard barbecue competitions about five years ago. What is the greatest distance you’ve traveled to compete? Mason City. What is your favorite

food to barbecue? Brisket. What have been your favorite competitions? Ribs, Rods, and Rock and Roll in Vermillion, S. D. What do you enjoy most about the Up In Smoke BBQ event? Well, we will see — this is our first year here. What is your secret to great barbecue? Spices, time and temperature. Do you have any tips for beginners? Research and practice.

RAZOR BACK BBQ ST. ANSGAR Team captain: Mike Smith.

Team members names and cities: Mike Smith and Chad Brigham, St. Ansgar. How did you come up with your name? Stranger walked by at a competition and saw my pig decal and thought that was our name, so it stuck. What is the greatest distance you’ve traveled to compete? 150 miles. What is your favorite food to barbecue? Ribs and anything beef. What do you enjoy most about the Up In Smoke BBQ event? It’s close to home and has a good amount of competition. What is your secret to

great barbecue? Wouldn’t be a secret if I told you! Do you have any tips for beginners? Do what you like and taste good to your family and friends. Beginner’s luck doesn’t hurt, either.

tion. What is the greatest distance you’ve traveled to compete? California. What is your favorite food to barbecue? Ribs. What have been your favorite competitions? Up In Smoke, Bend in the GRILLS GONE WILD IOWA River, Mankato, Minn. What do you enjoy most ALGONA about the Up In Smoke Team captain: Steve BBQ event? Nice park; Nelson. very well-organized event; Team members names great people to work with. and cities: Steve Nelson What is your secret to and Kathy Nelson, Algona. great barbecue? Celery How did you come up seed. with your name? Friend Do you have any tips for from California came up beginners? Make it fun with the name when we were on the beach on vaca- first.

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