bbq times may 2012

Cookston Wins Whole Hog Third Year in a Row!

Visit us online at www.bqtimes.com for the latest BBQ information

Volume 3 • Number 7 May 2012

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

Table of Contents

www.bqtimes.com

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

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

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

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

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

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

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

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

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

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

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

Classifi eds.....................................26

2012 Memphis In May Edition

BBQ

PHOTO BY AUDREY EVANS

The BBQ Times May 2012

Calendar of EventsAlabama Barbecue

AssociationMay 17-19, 2012

Cotton Pickin’ BBQ Cook-off Hartselle, AlabamaPro & Backyard Divisionwww.hartsellechamber.comContact Susan Hines at 256-773-4370 [email protected]

May 18, 2012Jubilee CityFest Montgomery, AlabamaBackyard DivisionsContact Marianne McLeod @ 334-834-7220 [email protected]

June 23 , 2012A-Club BBQ Cook-Off Tuscaloosa, AlabamaBackyard DivisionContact Tyler Nix @ 205-601-7896 [email protected]

June 22-23, 2012Elkmont Lions Club Smokin Rail-road Street BBQ Elkmont, AlabamaBackyard DivisionsContact Larry Pylant at [email protected] 256-732-4493www.elkmontlionsclub.com

July 21, 2012Cookin’ on The Coosa Wetumpka, AlabamaBackyard Divisionwww.eccfinfo.orgContact Burton Ward at 334-264-6223 [email protected]

Georgia Barbeque Association

June 8-9, 2012GBA is Goin’ CoastalCentral ParkFernandina Beach, FLJay RobertsonOffice: 904-277-7350 ext. 2013Cell: [email protected]

June 29-30, 2012Plains Pig Pickin’Cook Team Application DowntownPlains, GA

Plains Better Hometown (229) 824-5373

2012-2013 CONTEST YEAR

September 7-8, 2012ComSouth Hambone JamGBA State Championships Ft Valley, GAKathie (478) 825-5986

September 14-15, 2012Sumner Egg Festival BBQ Bash107 Walnut StreetSumner, GAAmy Gray (229) 319-5750

Sept 21-22. 2012 Slow Ride BBQ Contest Kiwanis Fairgrounds1025 S Hill StreetGriffin, GA

Sept 28-29, 2012Levee Fest 794 Cherry StreetMacon, GA 31201DeeAnn (478) 751-7270

Oct. 5-6, 2012 3rd Annual Fall Line BBQ Contest304 Milledgeville RoadGordon, GA 31031Josh Youmans (478) 628.1114

October 12-13, 2012 Hog Jam The Lodge at Copperheadthelodgeatcopperhead.com171 Copperhead ParkwayBlairsville, GAMichelle (706) 835-7433

Oct. 19 – 20, 2012 6th Annual Tennille BBQ BlastDowntownTennille, GADowntown Development Authority (478) 552-7875

Oct 26-27, 2012Hawkinsville Harvest FestPigs & Producewww.hawkinsvilleharvestfest.com Downtown HawkinsvilleBob JohnsonP. O. Box 120 – 42 Lumpkin St.Hawkinsville, Georgia 31036(478) [email protected]

April 12-13, 2013Smokin Pork N ButtsFairgrounds StJackson, GA 30233

Florida Barbeque Association

May 18-19, 2012

Santa Fe College Bradford Fest Boots-N-BBQ Cook-Off Starke, FL3000 NW 83rd Street Gainesville, FL 32606(352)-395-5355

June 1-2, 2012 Martin County Fair’s 2nd Annual BBQ Fest 2616 SE Dixie HighwayStuart, FL 33494Danny Culberson - (772)-220-3247

June 1-3, 2012 Jacks Old South Cooking School - Unadilla, GAVisit www.jacksoldsouth.com

June 8-9, 2012 Historic Cocoa Village’s BBQ & Blues Cocoa, FLEmma Kirkpatrick P.O. Box 1 Cocoa, FL 32922(321)-863-0851

June 8-9, 2012 The Pork & Wings BBQ Bash and Competition - Orlando, FLRyan Kelly - (321)-303-5924

June 9, 2012 First Annual Rib Ticklers Ball BBQ Cutler Bay, FLFred Bobson - (305) 238-4166

June 29-30, 2012 Swamp Boys Cooking School Clermont, FLVisit Rub Bagby’s website for details.

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

WWW.BQTIMES.COM

August 31 - September 2, 2012 FBA Funcook Clerbrook RV Resort Clermont, FL

September 7-9, 2012Jacks Old South Cooking School Unadilla, GAVisit Myron Mixon’s website for details.

September 14-15, 2012 Smokin’ Pig Fest Lake City, FLWanda Jones 438 SW State Road 247 Lake City, FL 32056(386)-867-3169

September 28-29, 2012 Grant Bar-B-Que Fest Grant, FLCheri Bedford - 1871 Plantation Circle - Palm Bay, FL 32909(321)-794-9393 or

Memphis Barbecue NetworkMay 25, 2012

Brenau Barbecue ChampionshipGainesville, GAContact: Jim BarcoPhone: 770-534-6161 Email: [email protected]

Jul 20 - Jul 21, 2012Smoke on the Mountain State BBQ ContestGalax, VA State Championship Contact: Judy BrannockPhone: 276-236-2184 or 276-236-6903Email: [email protected]

Jul 27 - Jul 28, 2012100 Community Park RdDyersburg, TN BBQ-Fest Cooking Contact: Natalie PattersonPhone: 731-288-7076 or 731-589-3670Email: [email protected]

Aug 23 - Aug 25, 2012Music City Festival & BBQ Champi-onship100 1st Avenue S Nashville, TN Contact: Brian HamiltonPhone: 615-202-9135 or 615-352-9164 Email: brianmusiccitybbqfestival.com

Check it Out! I’m detachable each month! Calendar of Events Continued on Page 27

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

OVERALL :

Chicken: 1. Florida Boys2. B&T BBQ Cook Team3. Q-Fused4. Munchees Smokehouse5. Big Bear Shootin Smoke6. Poverty Hill Smokers7. Pork Rindz8. Big Kahuna BBQ9. ET’s BBQ10. Trippsmoke

Ribs: 1. Florida Boys2. Forrest’s Fine Foods3. Team Red Dog BBQ4. B&T BBQ Cook Team5. Big Bear Shootin Smoke6. Poverty Hill Smokers7. Big Kahuna BBQ8. Munchees Smokehouse9. Tater’s BBQ10. Wagon Wheel BBQ

Pork: 1. Q-Fused2. Big Bear Shootin Smoke3. Munchees Smokehouse4. Cook’s Portable Smokehouse5. B&T BBQ Cook Team6. Florida Boys7. ET’s BBQ8. Pleasant Ridge BBQ9. Forrest’s Fine Foods10. Trippsmoke

Brisket: 1. B&T BBQ Cook Team2. Cook’s Portable Smokehouse3. Big Kahuna BBQ4. Poverty Hill Smokers5. Q-Fused6. Pork Rindz7. Trippsmoke8. Big Bear Shootin Smoke9. Florida Boys10. Forrest’s Fine Foods

1. B&T BBQ Cook Team2. Florida Boys3. Q-Fused4. Big Bear Shootin Smoke5. Munchees Smokehouse6. Big Kahuna BBQ7. Poverty Hill Smokers8. Cook’s Portable Smokehouse9. Forrest’s Fine Foods10. Trippsmoke

11. Pork Rindz12. ET’s BBQ13. Pleasant Ridge BBQ14. Wagon Wheel BBQ15. Team Red Dog BBQ16. Double Deuce Smokin BBQ17. Granddaddy’s Best BBQ18. Tater’s BBQ19. Our Gang

OwnerPublisher & Editor

Audrey A. Evans

The Times�“For The Folks That Want A Little Smoke In Their Life”www.bqtimes.com BBQ

The BBQ Times• P.O. Box 1710 • Perry, GA. 31069 • 478-218-2333

Published by Double A Evans, LLC DBA The BBQ Times. Mailed Periodical Postage Permit Pending at Perry Ga. 31069


Audrey Evans Publisher & Editor

[email protected]

Are we connected in the Media World?

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 web-site 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 follow-ing you or vice versa, please let me know. Let’s get con-nected 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 al-ways love to receive photos to go along with the results.

When I began this adven-ture 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 ven-ture but one doesn’t realize what really goes into mak-ing all these components fl ow 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 fl irting 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 fi nd 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 com-petitions I attend the prior weekend. You can fi nd news stories on the website, along with links to our advertis-ers websites, results, photos, and much much more!

I have been fi shing around for some suggestions on how

the paper could be made bet-ter for you, yes that’s you! The reader, the cook-team, The BBQ enthusiast, what-ever 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 arrange-ments 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 Champion-ship that I was able to attend and cover myself. I hope you enjoy all of the pho-tos and if it is an event you haven’t attended, plan to do so! It is truly unbelievable. A weekend I can never for-get! Maybe I’ll have more details on my adventure for you next month!

•••Until then...Yall’ keep rubbin those butts!

WHEN IS CHICKEN DONE? Chicken I do not use an

internal meat temperature probe with while cooking. I cook chicken by time and pit

Carl, How do I know when my meat is done? temperature since it is fairly easy to do and most chicken pieces are of uniform shape and size. If you just hap-pen to get extra large thighs or it is extra cold outside, maybe just add 15-30 min-utes 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 fi nish 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 rub-bery. Remember to always remove the blood vein be-side the bone. The blood in the vein will not render out and could cause you to be disqualifi ed.

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 dif-ferently! 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 de-grees 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 tempera-ture 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 tem-perature probe says 204 de-grees. 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 fl avors 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 inter-nal 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 fl at 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 inter-nal meat probe and check for doneness every 5 de-grees. 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 en-sure 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 specifi c topics you would like for me to address or feedback, please email me at [email protected] or [email protected] .If you are a new team just getting started in pro-competition and need help, please email me and I will be happy to work with you. Remember! For all your bar-becue news and information go to www.bqtimes.com the best barbecue newspaper in South Georgia!!!

CUE~TIP OF THE MONTH:CLOSE THE DOOR!

Keeping the door closed will reduce fl air ups and keep the temperature con-stant. Every time you open the door you can be lower-ing 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 Williams “Que-Talk with Smokinwilly”[email protected]


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 go-ing 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 fig-ured 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

HOW DO YOU BEAT THESE GUYS?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 col-lection of crock pots any-one 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 re-ally 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 en-joyable 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 se-crets. 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 go-ing 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 Ma-fia 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 bal-let 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 Whis-key Bent. They figured out how to lure people in to there camp – get them mesmer-ized 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 every-thing 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 sur-gery 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 shoul-der a few good times we can slow him down a bit. I am just kidding. This is a great

bunch and they deserve ev-erything they win.

Team Budmeister is an-other 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 fig-ured 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 televi-sion and signing autographs and sending people over to talk to them – these fell-ers 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 ex-periments

Big Papa Basic BBQ Sauce

3 cups ketchup1⁄2 cup honey mustard sauce1⁄4 cup apple cider vinegar!/2 teaspoon salt1⁄4 cup brown sugar1⁄2 teaspoon garlic powder1⁄2 teaspoon onion powder1⁄2 teaspoon white pepper1⁄2 teaspoon chile powder4 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

Dana Hillis President

Fl BBQ Association

1. Screamin Nite Hog BBQ - 684.57142. Smoke This - 683.42883. Killer B’s BBQ - 681.14284. D and D Hickory Hogs - 677.14265. Pickin’ Porkers - 677.14266. Camel City Smokers - 674.85707. Two Old Men and a Grill - 673.14268. The Smokehouse Mafia - 669.14249. Iron Pig BBQ - 669.142410. Carolina BBQ Co. - 668.5712

11. 2 Worthless Nuts - 665.142812.Waylon’s Wickedly Good Q 664.000013. Checkered Pig - 660.571214. Mean Gene’s Grilling Tea - 659.428615. Baloney Joe’s - 658.857016. The Smokehouse Bandits!! 658.285217. Wood-N-Pig Smokers - 656.571618. Big on the Pig - 655.999619. Lang BBQ Smokers - 654.856820. Fast Eddie’s Fine Swine - 652.5712

Chicken:1. The Right Stuff - 178.85722. Georgia Boys BBQ Team - 176.57163. TNT Southern BBQ - 176.57164. Wicked Que - 176.57145. Que’n Stew’n & Brew’n - 174.28566. Bub-Ba-Q - 173.14287. Uncle Chet’s BBQ - 173.14268. Shelby’s Outlaws - 172.57129. Lazy Bear BBQ - 172.000010. Killer B’s BBQ - 172.0000

Ribs:1. Tuff Dawg Grillers - 177.71442. Kudzu Q - 176.57163. Smokin Hoss - 176.57164. Wicked Que - 174.85705. Blue Sky BBQ - 174.28586.Nada Chance & Low-N-Slow 171.42867. Smokin Suwanee Sweetmeat 171.42868. Que’n Stew’n & Brew’n - 171.42849. Right On Que - 170.857210. TNT Southern BBQ - 169.7144

Pork:1. Kudzu Q - 177.14282. Killer B’s BBQ - 175.42863. Old Plantation BBQ - 175.42864. The Pig Lebowski - 174.28565. Right On Que - 172.57166. Tuff Dawg Grillers - 172.00007. Georgia Boys BBQ Team - 170.85728. Blue Sky BBQ - 170.28569. Que’n Stew’n & Brew’n - 169.714210. Gold Rush Smokers - 169.1428

Brisket:1. The Right Stuff - 180.00002. Pig Whisperers - 180.00003. Killer B’s BBQ - 179.42864. Deep South BBQ - 176.57145. Bub-Ba-Q - 173.71426. Pit Bulls Up In Smoke - 172.00007. Bold Branch Bar-B-Q Boys - 171.42848. Butt Naked and Smokin - 170.85749. Que’n Stew’n & Brew’n - 169.714210. Smokin Suwanee Sweetmeat169.7142


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

1. Two Old Men and a Grill - 685.71402. Pickin’ Porkers - 682.28563. Serial Griller - 679.99964. A Taste Of Carolina - 678.28525. Holy Smokes - 674.28566. Redneck Scientific - 669.71407. FlameMaster G’s BBQ - 664.57188. Checkered Pig - 663.99989. Quenivorous - 662.285210. Pack-A-Smokes - 662.2850

11. Big Mo From AHO - 661.713612. Up In Smoke - 660.571013. Chatham Artillery BBQ - 659.999814. Sauced! BBQ - 659.999615. B.S. Pitmeisters - 659.428816. Bite Me BBQ - 653.142817. The Smokehouse Mafia - 652.571618. Rocky Top Barbeque - 650.857019. County Line Que - 648.571420. Big E’s BBQ - 646.8570

Chicken:1. Holy Smokes - 174.28562. Bubba’s Backyard BBQ - 173.71423. A Taste Of Carolina - 173.71424. Pickin’ Porkers - 173.14285. Two Old Men and a Grill - 171.42866. Applewood Barbecue - 170.28567. The Smokehouse Mafia - 169.71428. Big Red’s Barbecue - 169.14309. Redneck Scientific - 169.142810. Chatham Artillery BBQ - 168.5714

Pork:1. Up In Smoke - 174.85722. A Taste Of Carolina - 171.99983. Sauced! BBQ - 171.42864. Two Old Men and a Grill - 171.42845. Pop Pop’s Chicken & Pig - 170.85726. Redneck Scientific - 170.85707. Big E’s BBQ - 169.14308. GB’s BBQ - 169.14289. Checkered Pig - 168.571410. Pit Dog Barbecuer’s - 168.5714

Ribs:1. Serial Griller - 175.42842. Bite Me BBQ - 174.28603. A Taste Of Carolina - 172.57144. Two Old Men and a Grill - 169.71425. County Line Que - 168.57166. Checkered Pig - 168.57147. Pack-A-Smokes - 168.00008. Pickin’ Porkers - 168.00009. Quenivorous - 167.428610. Chatham Artillery BBQ - 166.8572

Brisket:1. Serial Griller - 176.00002. Quenivorous - 174.85723. Bald Hawg - 174.28584. Pickin’ Porkers - 174.28565. Holy Smokes - 173.14286. Two Old Men and a Grill - 173.14287. Rocky Top Barbeque - 172.57148. Redneck Scientific - 172.00009. FlameMaster G’s BBQ - 171.428610. Big Mo From AHO - 167.9998

Overall:

BBQ Capital CookoffApril 27-28, 2012 • Lexington, North Carolina

Overall:

Chicken:1. Rocky Top Smokies - 172.57142. Smoke This - 171.42863. Camel City Smokers - 170.85704. Screamin Nite Hog BBQ - 169.71425. Recycled Smoke - 169.71426. Pickin’ Porkers - 169.71407. 2 Worthless Nuts - 169.14308. The Smokehouse Mafia - 168.00029. Up In Smoke - 167.428610. Mighty Fine Swine - 166.8570

Ribs:1. D and D Hickory Hogs - 178.85722. Camel City Smokers - 177.14303. Killer B’s BBQ - 176.57164. Screamin Nite Hog BBQ - 174.28585. PIT DOG Barbecuer’s - 173.71426. Waylon’s Wickedly Good Q - 172.57167. Smoke This - 171.42888. Big on the Pig - 171.42869. Wood-N-Pig Smokers - 170.857410. Carolina BBQ Co. - 170.8572

Pork:1. Carolina BBQ Co. - 175.42862. Waylon’s Wickedly Good Q - 173.14283. Iron Pig BBQ - 173.14284. Checkered Pig - 172.00005. Big on the Pig - 171.42866. Mean Gene’s Grilling Tea - 170.85747. Baloney Joe’s - 170.85708. D and D Hickory Hogs - 170.85709. BBQ PropAh - 169.714410. Pickin’ Porkers - 168.0000

Brisket:1. Two Old Men and a Grill - 179.42862. The Smokehouse Mafia - 175.42863. Killer B’s BBQ - 173.71424. Screamin Nite Hog BBQ - 173.14285. Smoke This - 173.14286. Tomboy’s Best - 169.14287. Pickin’ Porkers - 169.14288. Bite Me BBQ - 168.57129. Firehouse Smokers TN - 168.000010. Checkered Pig - 167.4286

Cornelia Apple Blossom BBQ FestivalApril 20-21,2012 • Cornelia, Georgia

Overall:1. The Right Stuff - 695.42862. Killer B’s BBQ - 692.57163. Wicked Que - 686.28544. Que’n Stew’n & Brew’n - 685.14245. Tuff Dawg Grillers - 683.42846. Bub-Ba-Q - 683.42807. Kudzu Q - 681.71468. Georgia Boys BBQ Team - 680.57169. Old Plantation BBQ - 679.428410. Blue Sky BBQ - 678.8570

11. TNT Southern BBQ - 677.714412. Pig Whisperers - 676.571213.Smokin Suwanee Sweetmeat676.000014. Smoke On This - 673.142415. Butt Naked and Smokin - 669.143216. Stoked and Smoked - 669.142617. Pit Bulls Up In Smoke - 667.999618. Deep South BBQ - 667.428219. Uncle Chet’s BBQ - 666.285620. Right On Que - 665.7142

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

Overall:1. Hardway BBQ - 701.71442. Back Porch Q - 697.14303. Smelly Butts BBQ - 695.42864. Quau - 694.28545. 4 Smokin Butts - 693.71426. RedNeck Grillers - 692.00007. Gilly’s BBQ - 689.14268. Blazin Blues BBQ - 688.57109. One2BBQ - 687.999810. Fire Dancer BBQ - 685.1430

11. Smokin T’s - 683.428212.Southern Krunk BBQ Boys -682.857013. Rub Won Out BBQ - 679.428614. Hickory Pit Stop - 675.428215. Pig Pen Grillers - 674.286016. Wardens Que - 673.142217. 2 Fat Drunks Cookin - 671.428418. Governors BBQ - 671.428419. Hillybilly Hoggers - 670.285820. Lulu’s BBQ - 670.2854

Chicken:1. Pig Pen Grillers - 177.71442. Back Porch Q - 176.00003. Rub Won Out BBQ - 176.00004. Smelly Butts BBQ - 176.00005. Hickory Pit Stop - 176.00006. Fire Dancer BBQ - 175.42887. Hardway BBQ - 175.42848. Quau - 174.85709. Smokin T’s - 173.714210. RedNeck Grillers - 173.1430

Ribs:1. Smelly Butts BBQ - 178.85722. Back Porch Q - 178.28583. Hardway BBQ - 177.14304. Gilly’s BBQ - 177.14305. Rub Won Out BBQ - 176.00006. Quau - 175.42867. One2BBQ - 174.28588. 2 Fat Drunks Cookin - 174.28589. Fire Dancer BBQ - 174.285810.Southern Krunk BBQ Boys -173.1430

Pork:1. 2 Fat Drunks Cookin - 178.85722. Southern Krunk BBQ Boys - 178.85723. Hardway BBQ - 176.57144. Blazin Blues BBQ - 176.57145. Lulu’s BBQ - 174.85726. Back Porch Q - 173.71447. RedNeck Grillers - 172.57148. Two Little Pigs - 172.00009. 4 Smokin Butts - 171.428610. Swine Crue - 170.8572

Brisket:1. 4 Smokin Butts - 179.42862. Smokin T’s - 176.57143. One2BBQ - 174.85724. RedNeck Grillers - 174.28565. Quau - 174.28566. Hillybilly Hoggers - 172.57167. Hardway BBQ - 172.57168. Smelly Butts BBQ - 172.00009. Southern Krunk BBQ Boys - 171.999810. Blazin Blues BBQ - 171.9998

Kansas City Barbecue Society Kansas City Barbecue Society


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

Grand Champion Pit Bulls Up In Smoke

Reserve Champion The Grateful Pig-GA

Overall:

1. Pit Bulls Up In Smoke - 694.85682. The Grateful Pig-GA - 686.85683. Holy Smokes - 686.28544. Brokebakk BBQ - 681.71425. Que’n Stew’n & Brew’n - 673.71366. Southern Touch - 671.42827. Hogs Gone Wild GA - 671.42768. Rescue Smokers - 666.28549. Wicked Que - 661.714010. Rocks Money Pit BBQ - 653.142411. The Grill Deal - 651.428212. Que on the Hooch - 646.856813. CrossRoads Cookers II - 645.142414. Socks’ Love Rub - 645.142215. Ray Scott Outdoors BBQ - 642.856416. Smokey Tales - 641.142817. Bradley’s BBQ - 637.142218. Atlanta Motion Pigtures - 636.571019. Big Poppa’s BBQ - 633.142220. Lillie’s Que - 632.571021. Moore-Bern BBQ - 631.999822. BoBo’s BBQ - 631.428023. Buddy Ro BBQ - 627.999424. City Gone Country - 626.856825. Bama Jama BBQ - 602.856426. Fat Freddie’s II - 571.9998

Chicken:1. Brokebakk BBQ - 175.42862. Rocks Money Pit BBQ - 170.85723. Holy Smokes - 170.28564. Wicked Que - 169.71425. Que’n Stew’n & Brew’n - 169.71406. The Grateful Pig-GA - 169.14287. Moore-Bern BBQ - 166.85728. Pit Bulls Up In Smoke - 166.28569. Que on the Hooch - 166.285610. Hogs Gone Wild GA - 166.2854

Ribs:1. The Grateful Pig-GA - 177.14282. Holy Smokes - 176.57143. Pit Bulls Up In Smoke - 175.42844. Wicked Que - 170.28565. Southern Touch - 169.71446. Bradley’s BBQ - 169.71407. Ray Scott Outdoors BBQ - 168.00008. Que’n Stew’n & Brew’n - 166.85709. Rescue Smokers - 166.285610. The Grill Deal - 165.7142

Pork:1. Pit Bulls Up In Smoke - 174.85702. Hogs Gone Wild GA - 174.28563. The Grill Deal - 173.71424. Brokebakk BBQ - 171.42865. Southern Touch - 167.42846. The Grateful Pig-GA - 167.42847. CrossRoads Cookers II - 166.85728. Rocks Money Pit BBQ - 166.28569. Que’n Stew’n & Brew’n - 165.142810. Rescue Smokers - 164.5714

Brisket:1. Pit Bulls Up In Smoke - 178.28582. Holy Smokes - 176.57143. Rescue Smokers - 176.57144. The Grateful Pig-GA - 173.14285. Brokebakk BBQ - 172.57146. Que’n Stew’n & Brew’n - 171.99987. Southern Touch - 171.99988. Socks’ Love Rub - 168.57149. Hogs Gone Wild GA - 167.999810. Que on the Hooch - 166.2856

PHOTOS BY GREG HOYT


1. Tippy Canoe BBQ - 695.42882. Truebud BBQ - 689.14303. Worth Hollar’n - 686.28584. Pork Pullin Plowboys - 685.14285. Sweet Beaver BBQ - 684.00006. Boondoggle BBQ - 681.71387. Cramerque - 676.57148. The Slabs.com - 670.28569. Pig Newton - 665.142810. Hang Em High - 663.9994

11. Nickle Boys BBQ - 662.856812. Knuckle Brothers - 662.285813. Donkey Punch - 661.713814. Woodbrother’s BBQ - 659.999815. Big O’s BBQ - 656.571016. Grillas BBQ Team - 653.143017. Whiskey Women & Wibs - 652.000018. Cattle Creek BBQ - 650.285619. Son’s of Brisket - 649.714420. KCQ - 647.4280

Chicken:1. Old Plantation BBQ - 178.85722. South Pork - 177.71423. Q-Hutta - 175.42864. Smokin Suwanee Sweetmeat 174.28565. Bub-Ba-Q - 173.71426. The Right Stuff - 172.57127. Curly Tails - 169.71408. Smoke on This - 169.14289. Choo Choo Train BBQ - 168.571410. Dirty Ol’ Butt Slappers - 166.2856

Ribs:1. Bub-Ba-Q - 177.71422. Curly Tails - 176.57143. The Right Stuff - 175.42864. Old Plantation BBQ - 171.42865. Dirty Ol’ Butt Slappers - 171.42846. Smokin Suwanee Sweetmeat 170.85727. Q-Hutta - 170.85708. Smoke on This - 167.42849. South Pork - 164.571410. JohnnyMitchel’sSmokehous 162.8570

Pork:1. Smokin Suwanee Sweetmeat 177.71422. Bub-Ba-Q - 176.57143. Curly Tails - 175.42864. Old Plantation BBQ - 175.42845. South Pork - 174.28586. The Right Stuff - 172.00007. Smoke on This - 171.99988. JohnnyMitchel’sSmokehous -169.71429. Q-Hutta - 164.571210. Dirty Ol’ Butt Slappers - 164.0000

Brisket:1. Old Plantation BBQ - 180.00002. Curly Tails - 180.00003. Smoke on This - 177.71424. Bub-Ba-Q - 174.28585. The Right Stuff - 174.28566. South Pork - 169.71407. JohnnyMitchel’sSmokehous -165.71448. Smokin Suwanee Sweetmeat 165.14289. Choo Choo Train BBQ - 162.285610. Q-Hutta - 160.5714

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

1. JP Custom Smoke - 689.71462. Roughnecks BBQ - 685.71383. Butcher BBQ - 677.71384. Parrothead Smokers - 674.28565. JayWilliesWhiskey Pit BB - 674.28526. KC Can Crew - 671.42887. Rubbing Butts BBQ - 669.14268. Grauers Hog Wash - 668.00029. Pok N Da Ribs - 665.714210. HedgeHogs - 663.4286

11. Twin Oak BBQ - 663.428412. Great Plains BBQ - 661.713813. Buffalo’s BBQ - 657.714214. Smokeaholics BBQ - 657.142815. Big Sexy Boys - 656.571816. Ponderosa BBQ - 654.857217. Outlaw BBQ - 653.714218. Naughty Nurses BBQ - 648.571019. High on the Swine - 646.857020. Cookshack - 638.8568

Chicken:1. Parrothead Smokers - 178.28582. JP Custom Smoke - 176.00003. Butcher BBQ - 175.42864. Rubbing Butts BBQ - 175.42845. JayWilliesWhiskey Pit BB - 174.85706. Ponderosa BBQ - 173.71447. Roughnecks BBQ - 173.71428. Outlaw BBQ - 172.57149. Great Plains BBQ - 170.857010. Buffalo’s BBQ - 167.4286

Pork:1. Grauers Hog Wash - 178.28582. HedgeHogs - 177.71423. Roughnecks BBQ - 175.42864. Joe’s Smokin Hole BBQ - 175.42865. Twin Oak BBQ - 169.71426. KC Can Crew - 169.14287. JayWilliesWhiskey Pit BB - 167.42848. Butcher BBQ - 167.42849. JP Custom Smoke - 166.857410. Rubbing Butts BBQ - 166.85720

Ribs:1. Twin Oak BBQ - 173.14282. Ponderosa BBQ - 172.00003. JP Custom Smoke - 171.42864. Great Plains BBQ - 171.42845. Roughnecks BBQ - 170.85706. Smokeaholics BBQ - 170.28587. Butcher BBQ - 169.71428. Outlaw BBQ - 167.42869. Parrothead Smokers - 167.428610. KC Can Crew - 166.8572

Brisket:1. JP Custom Smoke - 175.42862. Pok N Da Ribs - 174.85723. Buffalo’s BBQ - 173.14284. KC Can Crew - 170.28605. Naughty Nurses BBQ - 169.14266. Big Sexy Boys - 168.00027. Cookshack - 168.00008. Smokeaholics BBQ - 167.99989. High on the Swine - 167.428610. Roughnecks BBQ - 165.7140

Overall:

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

Overall:

Chicken:1. Boondoggle BBQ - 177.71422. Jeanne’s Got Wood - 177.14303. Truebud BBQ - 175.42864. Pork Pullin Plowboys - 174.85705. Tippy Canoe BBQ - 172.00006. Midwest Scuba Q - 171.42867. Cattle Creek BBQ - 171.42868. Pig Newton - 170.85709. Woodbrother’s BBQ - 169.714210. Mountain Creek BBQ - 168.5714

Ribs:1. Boondoggle BBQ - 177.14302. Cramerque - 177.14283. Sweet Beaver BBQ - 175.42864. Donkey Punch - 175.42845. Worth Hollar’n - 174.28566. The Slabs.com - 172.57167. Tippy Canoe BBQ - 170.85728. Nickle Boys BBQ - 170.85729. Hang Em High - 169.714410. Knuckle Brothers - 169.7142

Pork:1. Pork Pullin Plowboys - 179.42862. Tippy Canoe BBQ - 174.85723. Worth Hollar’n - 173.14304. Knuckle Brothers - 172.57165. The Slabs.com - 172.00006. Sweet Beaver BBQ - 171.42867. Hawg Wild - 170.85728. Hang Em High - 170.85689. Truebud BBQ - 169.714410. Pig Newton - 168.5714

Brisket:1. Tippy Canoe BBQ - 177.71442. Truebud BBQ - 177.14303. Big O’s BBQ - 175.42844. Cramerque - 174.28585. Worth Hollar’n - 174.28566. Sweet Beaver BBQ - 172.57147. Donkey Punch - 172.57128. Woodbrother’s BBQ - 170.85729. Pork Pullin Plowboys - 169.143010. Grillas BBQ Team - 169.1428

BBQ Boogie & BluesApril 27 – 28, 2012 • Calhoun, Georgia

Overall:1. Old Plantation BBQ - 705.71422. Bub-Ba-Q - 702.28563. Curly Tails - 701.71404. The Right Stuff - 694.28545. Smokin Suwanee Sweetmeat 687.99986. South Pork - 686.28547. Smoke on This - 686.28528. Q-Hutta - 671.4282

9. JohnnyMitchel’sSmokehous -664.571010. Dirty Ol’ Butt Slappers - 657.714011. Choo Choo Train BBQ - 649.713812. Smoke Stack Grilling - 638.285613. Hootie Q - 626.857214. Renz Nest - 615.999415. Once In A Blue Moon - 614.2846

Hog Fest in Historic Edenton IIApril 28-29, 2012 • Edenton, North Carolina

Overall:1. Dizzy Pig - 674.28582. Smokin’ Skullies - 671.42823. Piedmont Pit BBQ - 667.42824. 4:20 Q - 665.71365. Stoke & Smoke BBQ - 664.57126. Chix, Swine, & Bovine - 663.99967. Aporkalypse Now - 662.28548. Quenivorous - 658.28549. Hickory Prime - 651.428410. Serial Griller - 651.4280

11. Hambones by the Fire - 650.857612. Beer Meets Grill - 643.999613. Swamp Loggers - 642.285614. Up N Smoke - 641.714415. DPQ BBQ - 632.570816. Two State BBQ - 630.857017. Redneck Scientific - 630.856618. Sauced! BBQ - 627.428019. The Necked Pig - 627.428020. Po’ Boyz BBQ Team - 617.7142

Chicken:1. Redneck Scientific - 173.71422. Aporkalypse Now - 172.00003. 4:20 Q - 171.99984. Stoke & Smoke BBQ - 170.85705. Smokin’ Skullies - 170.85706. Beer Meets Grill - 170.28567. Hambones by the Fire - 169.71448. Dizzy Pig - 168.00009. Team BoyBQ - 168.000010. Serial Griller - 164.5712

Ribs:1. Dizzy Pig - 172.57142. Chix, Swine, & Bovine - 171.42863. Smokin’ Skullies - 168.00024. Island Time Grillin - 166.85745. Aporkalypse Now - 166.85686. Piedmont Pit BBQ - 166.28587. Quenivorous - 166.28568. Hickory Prime - 164.57149. The Pork City Grillers - 164.571410. Serial Griller - 163.9998

Pork:1. Piedmont Pit BBQ - 176.00002. Up N Smoke - 173.14303. Smokin’ Skullies - 171.99984. Hambones by the Fire - 170.85745. Hickory Prime - 170.85726. 4:20 Q - 166.85707. Stoke & Smoke BBQ - 165.71448. Quenivorous - 165.14289. Chix, Swine, & Bovine - 164.571210. Swamp Loggers - 163.4286

Brisket:1. Dizzy Pig - 172.00002. 4:20 Q - 171.42843. Swamp Loggers - 166.85724. Piedmont Pit BBQ - 166.85705. Serial Griller - 166.85706. Stoke & Smoke BBQ - 166.28567. Chix, Swine, & Bovine - 163.99988. Aporkalypse Now - 162.85729. Quenivorous - 162.857210. DPQ BBQ - 162.8570

Kansas City Barbeque SocietyKansas City Barbeque Society


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

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 fi lmed as part of the BBQ Pitmaster Series. Bill and Teresa Tanner, B & T Cook Team took home the Grand Champion Prizes with a fi rst place brisket and fourth place pork. These scores pushed them to a four-point lead over Everglades Seasoning BBQ Team. Everglades fi nished with fi fth 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 fi nished fourth overall but turning in a second place brisket and Hot Wachula’s took home fi fth place overall with a seventh place brisket and an eighth place pork. PHOTOS BY MELISSA CROSBY

Overall: 1. B&T BBQ Cook Team 764.116622. Everglades Seasoning BBQ Team 760.483333. Big Kahuna BBQ 760.216634. Uncle Kenny’s BBQ 759.749985. Hot Wachula’s 757.833306. Forrest’s Fine Foods 756.133337. Bub-Ba-Q 753.066658. Barbeque Crew 752.133329. Git-R-Smoked 751.3666610. Bethel Smokers 749.8999911. Team Waterdog 749.3499712. Ace of Spades BBQ Team 746.5999913. Seriously Smokin’ 744.9666714. Saucy Swine-O’s 743.2666615. Blitzkrieg BBQ 742.6833416. Haulin” Butt BBQ 740.5833117. Trippsmoke 738.1499818. Lang BBQ Smokers 737.2999619. Q-Fused 736.6999720. Rooster Sunday 735.26668

Chicken: 1. Smell My Butts BBQ2. Wink’s Southern Heritage BBQ3. Seriously Smokin’4. Bub-Ba-Q5. Team Waterdog6. Everglades Seasoning BBQ Team7. Q-Fused8. Blitzkrieg BBQ9. Rooster Sunday10. Barbeque Crew

Ribs: 1. The Ross Team2. Cook’s Portable Smokehouse3. Big Kahuna BBQ4. Forrest’s Fine Foods5. Bub-Ba-Q6. Uncle Kenny’s BBQ7. Everglades Seasoning BBQ Team8. Hot Wachula’s9. Blitzkrieg BBQ10. Bethel Smokers

Pork :1. Q-Fused2. Forrest’s Fine Foods3. Haulin” Butt BBQ4. B&T BBQ Cook Team5. Everglades Seasoning BBQ Team6. Barbeque Crew7. Seriously Smokin’8. Hot Wachula’s9. Big Kahuna BBQ10.Big Pig Inc

Brisket: 1. B&T BBQ Cook Team2. Uncle Kenny’s BBQ3. Big Kahuna BBQ4. Saucy Swine-O’s5. Bethel Smokers6. Team Waterdog7. Hot Wachula’s8. Git-R-Smoked9. Barbeque Crew10. Ace of Spades BBQ Team

Backyard: 1. 2 Fat Boys & a Grill2. I Go Low and Slow3. Grandaddy’s Best BBQ4. Smokin’ Gunz5. 2 Brothers BBQ6. Pleasant Ridge BBQ7. Double D Pleasure Smokers8. Oppossum Trots9. Glass Bros.10. Extreme Smokin’

Grand Champion B & T BBQ Cook Team

Reserve Grand Champion Everglades Seasoing BBQ Team

Backyard Grand Champion 2 Fat Boys & A Grill

Backyard Reserve Grand ChampionI Go Low and Slow

First Place Ribs The Ross Team

First Place Chicken Smell My Butts BBQ

First Place Pork Q - Fused


2012 Memphis in May Special Edition RESULTSTop 30 Whole Hog:

1. Yazoo’s Delta Q2. Right On Q3. Fireman John’s Bbq4. 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 Collective15. Bbq Beach 16. Tucker Cooker 17. Whole Hog Cafe 18. Pig Diamonds19. Cotton Pickin Porkers 20. Jack’s Old South21. The Shed Bbq & Blues Joint22. Wild Boar Smokers23. Mac’s Smoke Shop 24. Gwatney Championship Bbq Team 25. Bryce Boar Smokers 26. Smoke Masters27. Tower Rock 28. Carolina Traveler29. Rescue Smokers30. Hog Nebula

Top 30 Ribs; 1. Natural Born Grillers2. Serial Grillers3. Gnarly Wine & Swine4. Lvob 5. Porkstars6. 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-krewe12. Smokin On The River13. Rack Pack 14. Born In The Que-s-a 15. Sysco’s Cajun Cookers Too 16. Smok-in-razor Backs 17. Smokin With An Attitude18. Beckerle Championship Cookers 19. Optimus Swine 20. Pork Fiction21. 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 Porkers27. Slab Yo’ Mama Bbq 28. Slabs A’ Smokin29. Love Meat Tender30. Camo Cookers

Top 30 Shoulder:1. Red Hot Smokers2.People’s Republic Of Swina3.Boardello’s4. Killer Hogs 5. Big Bob Gibson Bar-b-q

6. Pig Stars7. Rebel Roaster Revue 8. Norwegian National Barbecue Team9. 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 Luau16. Pork Me Tender17. Hog Wild Competition Team18. Pages Pig Pen19. Grand Masters Cooking Disasters20. Boar House Smokers21. Cool Smoke 22. Simple Q 23. The Chi-town Cookers24. Lillie’s Q25. Fossil Fueled Porkers26. Kill’em & Grill’em Que27. Ubons28. Black Jack Barbeque29. Brown Chicken Brown Cow30. Not Ready For Swine Time Porkers

Patio Porkers1. Don’t Burn The Pig2. Here For The Beer3. Boars R Us4. Swiggin N Piggin5. Squeal Street Bbq 6. The Bastey Boys7. Hoggystyle8. Ship Packed 9. Pig-a-licious10. Moonlight Smokers11. Southaven Meathogs12. Where’s My Boars At? 13. Mid-South Mayhem14. Smokin Spiders15. Barbecue Joe

Hot Wings1. Don’t Burn The Pig2. Right On Q3. Chauvinist Pig4. Sicilian Smokers 5. The Bastey Boys6. Smoke Masters7. Rickety Rack 8. Suspicious Rinds9. The Swinos 10. Bare Bones 11. Smok-In- Razor Backs12. Southaven Meathogs13. Shoats& Skins14, Slab Yo’ Mama BBQ 15. Pure Pleasure Porkers

Wings Category Sponsored By Frank’s Red Hot

Exotic1. Crosstown Neighborhood Bbq2. Sicilian Smokers3.The Norwegian National Barbecue Team4. Airpork Pilots5. Sysco’s Cajun Cookers Too 6. Squeal Street Bbq 7. Fire House 5

8. Danish National Bbq Team 9. Brown Chicken Brown Cow10. Slabs A’ Smokin 11. Chauvinist Pig 12. The Shed BBQ & Blues Joint13. Too Sauced To Pork 14. Planet Barbeque15. Smokin’ on the River

Beef1. Serial Grillers2. Pork-o-saurus3. Slab Yo Mama Bbq4. Fierman John’s Bbq 5. Brushwood Country Club 6. Swine & Dine 7. Norwegian National Barbeque Team8. Pig Nation9. Smokin’ With An Attitude 10. Annesdale Pork 11. Beckerle Championship Cookers12. Aporalypse Now 13. Kill’Em & Grill’Em Que 14. Pigs in Space 15. Grand masters Cooking Distasters

Seafood1. Meat Makers2. The Beef N’ The Chicken3. Sysco’s Cajun Cookers Too 4. The Swino’s 5. Grand Masters Cooking Disasters6. Yazoo’s Delta Q 7. Pig Diamonds8. Wild Boar Smokers 9. Smokers Anonymous10. Brown Chicken Brown Cow 11. The Shed BBQ & Blues Joint 12. Pages Pig Pen 13. Pork Fiction14. Lip Smackin’ Que 15. LIllie’s Q

Poultry1. Meat & Cider Cook N Team 2. Contempt Of Pork / Nailing Down..3. Danish National Bbq Team4. Fabulous Faultiners5. The Pork University6. High Life On The Hog 7. Brown Chicken Brown Cow8. Pigs In Gin 9. Bare Bones10. The Count Bastie Porkestra11. Blazin’ Assets12. Ship Racked13. Greaseland Porkers14. Optimus Swine 15. Swine & Dine

Anything But... Categories Sponsored By Cattlemen’s

Tomato Sauce1. Hoggystyle2. Too Sauced To Pork3. Smok-in-razor Backs4. Smokin’ With An Attitude5. Meat & Cider Cook N Team 6. Annesdale Pork 7. Slabs A’ Smokin

8. Slab Yo Mama Bbq 9. Lillie’s Q 10. Whole Hog Cafe11. Olde Smokers Fine Swine 12. ASAP 13. World Famou Larry Williams14. Lord of The Swine 15. Delta Bones

Vinegar Sauce1. Natural Born Grillers2. Southern Porklore3. Curly Tail Smokers4. 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 Traveler11. Meat Mitch12. Yazoo’s Delta Q 13. Parrothead Porkers of Hogaritaville14. Ubons15. Pig Cookers of America

Mustard Sauce1. The Barbecue Experiment2. Pork Me Tender3. Pot Bellie Cookers4. Lillie’s Q 5. Big Bob Gibson Bar-b-que6. Southern Porklore 7. Natural Born Grillers8. 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

Anything But Food Categories

Best Booth1. Performance Smokers2. Swine & Dine3. The Moody Ques4. The Beef N’ The Chicken5. Chauvinist Pig 6. Willingham’s River City Roosters7. The Best Little Boarhouse8. Slab Techs9. Sharp Smokers 10. Victory Lane Bbq 11. Adribbers

Best T-shirt1. Modern Porkfolio Theory2. 10 Bones Bbq3. Pork-o-saurus4. Swine & Dine 5. Asap 6. The Beef N’ The Chicken7. Bulab Barbecuers8. All Star Ten – Pin Porkers9. The Pork University 10. Pig Nation


2012 Memphis in May Special EditioN COVERAGEBy Audrey Evans

Memphis in May is the event that every BBQ com-petition team dreams about. They spend months prepar-ing 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, en-tertaining 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 ulti-mately 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 competi-tion 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 fi nals 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 Champion-ship from Memphis in May, the fi rst was back in 2010. Along with this, Yazoo’s Delta Q took home Sixth place in the seafood cate-gory serving up salmon and sea bass, twelfth in vinegar sauce, eighteenth in the ex-otic category with a lamb dish, twenty-sixth place in the Wings Category, twenty seventh in mustard sauce, and sixty-fi fth in the tomato sauce category. When Me-lissa 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 state-ment, 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 laugh-ing.

Melissa and Pete Cookston, and their 13 -year

old Daughter Lauren reside in DeSoto County, Missis-sippi 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, Mis-sissippi 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 fi rst in vin-egar sauce, seventh in mus-tard sauce, , twenty fourth in wings, seventy-fi fth 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 fi nished 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 competi-tions, 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 some-thing like this.”

Another fi rst 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-fi rst

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, elev-enth in the seafood category and twenty-fi rst in the whole hog category. When you are out on your next travel ad-venture 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 Direc-tor of The Shed, she stated, “People keep saying it’s go-ing to be bigger and better [the rebuild], but I liked it just the way it was. Every-day we have new boxes of memorabilia arriving to go into the “new” Shed. The support has been great.”


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2012 Memphis in May Special EditioN COVERAGEPHOTOS BY AUDREY EVANS


Shane Draper gives a presentation for Tucker Cookers on site judge.

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

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

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





Pictured Top to Bottom: Serial Grillers, Second Place Ribs ; LVOB, Fourth Place Ribs ; Fireman Johnʼs BBQ, Third Place Whole Hog; John Will-ingham being presented as Lifetime Ambassador at Memphis in May; Brad Orrison, The Shed BBQ & Blues Joint, Kingsford Tour Of Champions

PHOTOS BY AUDREY EVANS


…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: www.sprucepinebbqbluegrass.org

Like us on Facebook at: www.facebook.com/sprucepinebbqbluegrass

Red Hot Smokers - First Place Shoulder

Yazooʼs Delta Q - Grand Champion - First Place Whole Hog

Natural Born Grilers - First Place Ribs

Right on Q - Second Place Whole Hog

2012 Memphis in May Special EditioN COVERAGE






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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

2012 Memphis in May Special EditioN COVERAGE


The BBQ Times May 2012Page 16Page 16 May 2012May 2012

Bubba Grills Takes Double Grand in Jackson Joint GBA/MBNSmokin’ Pork n Butts • Jackson, Georgia • April 14-15, 2012Ribs

1.Dw’s Kountry Cookers2.Jack’s New South3.Smoke Shack4.Sauced Hog Smoke Shack5.Holy Smokers Bbq6.Blazin’ Butts7.Bubba Grills8.Up N Smoke9.Dixie Q10.Fletchers Finest

Pulled Pork1.Bubba Grills2.Dixie Q3.Jurassic Pork4.Smokin Grill Bbq5.Smoke Shack6.How Does That Make You Feel7.Smokin Swine Bbq Crew8.Smokinwilly Squealers9.Sunset Smokers10.Smokin 42 Bbq

Pork Loin1.Dw’s Kountry Kookers2.Jack’s New South3.Holy Smokers Bbq4.Fletchers Finest5.Bubba Grills6.Dixie Q7.Smokin 42 Bbq8.Smoke Shack9.Smokinwilly Squealers10.57 Smokehouse

Whole Hog1. Dixie-que2. Bubba Grills3. Smarr Cooking Crew4. Jurassic Pork5. Fiddler’s BBQ

Shoulder1. Bubba Grills2. Dixie-que3. Jacks New South4. Jurassic Pork5. Smoke Shack BBQ 6. Mad About BBQ7. Sunset Smokers8. Shade Tree Smokers

Ribs1. Bubba Grills2. M.a.b.3. Fiddlers Bbq4. Smoke Shack Bbq5. Dixie Que6. Jack’s New South7. Sunset Smokers8. Jurassic Pork 9. Smarr Cooking Crew10. Shade Tree Smokers

By Audrey Evans For the fi rst time ever,

the Georgia Barbecue As-sociation and the Memphis Barbeque Network sanc-tioned an event together. The Smokin’ Pork N’ Butts was held in Jackson, Geor-gia April 14-15 and had forty-two teams to arrive and compete. Not everyone competed in both competi-tions but most gave it a shot at both sides. As judging was kept separate and times were different it proved to be a little trying to the teams throughout the day who did choose to both events. You had to have enough people to get it done and you had to be on top of your game, which must have been two things, that Lonnie Smith, Pitmaster for Bubba Grills out of Haddock, Georgia is good at getting done. Bubba Grills not only took home the Grand Champion prizes for the Georgia Barbecue event but also the Memphis event. Lonnie & crew turned in a near perfect (599.7 score) in pulled pork fi nals to take

the fi nal call of the day. It took that near perfect entry to hold off D.W.’s Kountry Cookers who captured fi rst 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 Champion-ship.

Bubba Grills fi nished with a fi rst place in Pulled Pork for GBA and a fi rst place fi nish in Shoulder and Ribs for MBN. Bubba Grills took home second place in the whole hog division as well as seventh in Ribs and fi fth in pork loin for GBA.

Jack’s New South made a venture out to the MBN cir-cuit in this event and being their fi rst, they made a show. Of course Michael Mixon can do no other, he walked away with a second place fi nish 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 fi rst ap-pearance cooking in a MBN

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 Caroli-na took home Reserve Grand

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

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

Bubba Grills - Grand Champion

GBA is “Goin’ Coastal”June 8 - 9, 2012

Central Park

Fernandina Beach, FloridaFriday June 8th

5:00 PM - 10:00PM • Wing Competition

• Cook’s Choice Competition • Cornhole Tournament

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

For more information, please contact Jay Robertson at: (904) 753-0001 • [email protected]

Over $5,000 in Prizes!

This is the first ever GBA competitionheld out of GA, You don’t want to miss it!

Still Accepting Cook Teams


Smoke ShackReserve Grand Champion

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By Jim Sewell Twenty two teams from

all across the state of Geor-gia were BBQin’ at the Big House on May 4-5 for the 3rd Annual Hazlehurst BBQ Fest. The contest is orga-nized by the Hazlehurst-Jeff Davis Co. Board of Tourism and sanctioned by the Geor-gia 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 Marshall-ville, manufacturers of D.W.’s Kountry Cookers, had the highest cumulative score from the preliminary rounds to claim Reserve Grand Champion.

The competition got un-derway Friday evening with ancillary contests in Barbe-cue Sauce and Brunswick Stew. Smokin’ the Good Stuff from Hepzibah turned in the best sauce of the eve-ning. Holy Smokes of Dub-lin 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 Blacks-hear in fifth.

SmokinWilly’s Squeal-ers of Barney came out on top in Brunswick Stew with Smoke Risin’ as the runner-up. Moultrie’s Sun-set Smokers claimed third place. Bethel Smokers of Douglas in fourth and Ru-fus 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 Un-adilla finished tied for first place. Jack’s New South won the tiebreaker and the first place award. Follow-ing 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

Shack wrapped up a very strong weekend with the first place win in Ribs. An-other 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 sup-port. Also thank you to the Jeff Davis Recreation De-partment, 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 Go-ing Coastal in Fernandina Beach, FL on June 8-9. This will be the GBA’s first ever event held outside the state of GA. The GBA will wrap up the current competition season with the Plains Pig Pickin’ on June 29-30. With 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.

Hazlehurst BBQ Fest • Hazlehurst, Georgia May 4-5, 2012 • Georgia BBQ Association

Sauced Hogs Smoke Shack claim the Grand Champion prizes at the Hazlehurst BBQ Fest. Pictured Left to Right are Ike English, Jake Waits, Jim Sewell (Hazlehu-rst-Jeff Davis, Board of Tourism) and Clint Britton.


Just Smoke Nʼ Around Jackʼs New South

Smokinwilly Squealers Rufus Smokehouse BBQLawDawg BBQ. Holy Smokes

DWʼs Kountry Cookers Sunset Smokers Smokinʼ 42 BBQ Legal Smoke BBQ


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

1. Jay Willies Whiskey Pit - 673.71402. Lotta Bull BBQ - 670.28543. Hogs On The Sauce - 669.71384. Sunrise BBQ - 669.14265. Git Your Pig On - 668.57146. JP Custom Smoke - 668.57127. Boys Can Smoke - 667.42848. Little Pig Town - 665.14229. Iron Wheel Cookers - 664.000010. Ponderosa BBQ - 661.7144

11. Butcher BBQ - 661.142612. Kosmo’s Q - 658.857013. Blazen BBQ - 657.714414. Butt First BBQ - 657.714215. Grauers Hog Wash - 657.143016. Great Plains BBQ - 654.856417. Lemonade Louie - 652.000018. The Commons-Morrison Sr. 650.856819. Evolution BBQ - 650.286020. Rubbing Butts BBQ - 650.2858

Chicken:1. Rubbing Butts BBQ - 176.00002. Triangle S Bar B Q - 174.28583. JP Custom Smoke - 173.71424. Hoggy Style OK - 172.57145. Jay Willies Whiskey Pit - 172.57126. Buffalo’s BBQ - 171.99987. Wildcatters Q Crew - 170.28588. Hogs On The Sauce - 169.71429. Butcher BBQ - 169.142810. Git Your Pig On - 169.1428

Ribs:1. JP Custom Smoke - 175.42862. Great Plains BBQ - 175.42863. Blazen BBQ - 175.42864. Iron Wheel Cookers - 173.71445. Burn Out BBQ - 172.57146. Hedge Hogs - 171.42887. Git Your Pig On - 170.85728. Smoke N The Rockies - 170.85709. Butcher BBQ - 170.285610. Boys Can Smoke - 170.2856

Pork:1. Ponderosa BBQ - 174.28582. Little Pig Town - 172.00003. Grauers Hog Wash - 172.00004. Butcher BBQ - 171.42865. Dr. Nordy’s BBQ - 171.42846. Hurry Up & Wait - 170.85727. Kosmo’s Q - 170.85728. Bar-B-Q Joint - 170.28589. Bruce & Kyle the Dynamic - 169.142810. Lotta Bull BBQ - 169.1428

Brisket:1. Hogs On The Sauce - 178.28582. Los Primos BBQ - 175.42863. Smokin’ Bones - 173.71444. Barry & Erica - 172.57145. Butt First BBQ - 170.28566. Lotta Bull BBQ - 170.28547. Sunrise BBQ - 169.71428. Abundant BBQ - 169.71429. Buffalo’s BBQ - 168.571410. Ponderosa BBQ - 168.5714

Overall:

Southaven Springfest Southaven, Mississippi • April 20-21,2012

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

Whole Hog1st Place – Diamond D Cooking Team2nd Place – Slapjo Mama Championship Bbq Team3rd Place – Lillie’s Q4th Place – Wild Boar Smokers

Shoulder1st Place – Chimneyville Smokehouse Bbq2nd Place – Moonlight Smokers3rd Place – Burned At The Steak4th Place – Magnificent Redeyed Smokers

Ribs1st Place – Red Hot Smokers2nd Place – Lillie’s Q3rd Place – Barnyard Roasters4th Place – Magnificent Redeyed Smokers

Grand Champion • Red Hot Smokers

Whole Hog1st Place – 10 Bones Bbq2nd Place – Memphis Barbecue Company3rd Place – Boars Night Out4th Place – Brown Chicken Brown Cow

Shoulder1st Place – 10 Bones Bbq2nd Place – Brown Chicken Brown Cow3rd Place – Boars Night Out4th Place – Memphis Barbecue Company

Ribs1st Place – 10 Bones Bbq2nd Place – Smoke Masters3rd Place – South Pork4th Place – Paradise Porkers

Grand Champion - 10 Bones BBQPHOTO BY JIMMY WAGNER

Memphis Barbecue Network

Chicken:1. All Racked Up2. Git-R-Smoked3. Southern Flatwoods BBQ4. Street Meat5. Corky’s Smokin’ BBQ6. Pharter Starter’s BBQ Team7. Jacks Old South8. Blitzkrieg BBQ9. Fully Involved10. Big Papa’s Country Kitchen

Ribs:1. Big Papa’s Country Kitchen2. Swamp Boys3. Blitzkrieg BBQ4. Hogs Gone Wild BBQ5. Getta Grip BBQ6. Backwoods BBQ7. Git-R-Smoked8. Unknown BBQ9. Jacks Old South10. Street Meat

Pork:1. Southern Flatwoods BBQ2. Big Papa’s Country Kitchen3. Hot Wachula’s4. Swamp Boys5. Big Bad Wolf BBQ6. Great Lakes BBQ Feed Company7. confederate Smoke8. Git-R-Smoked9. Street Meat10. Divine Swine BBQ Team

Brisket:1. Southern Style2. The Q3. Everglades Seasoning BBQ Team4. Sweet Smoke Barbecue5. Big Bad Wolf BBQ6. Jacks Old South7. Big Tymers BBQ8. Two Crackers Cooking9. Fully Involved10. Divine Swine BBQ Team

1. Big Papa’s Country Kitchen762.383322. Git-R-Smoked 762.100003. Jacks Old South 762.066684. Swamp Boys 761.966665. Southern Flatwoods BBQ 758.333336. Blitzkrieg BBQ 758.316667. Corky’s Smokin’ BBQ 756.416678. Fully Involved 755.899979. Everglades Seasoning BBQ Team 754.6666610. Big Bad Wolf BBQ 754.13333

11. Street Meat 753.7500012. Hot Wachula’s 753.6500013. Unknown BBQ 753.1999914. Sweet Smoke Barbecue 753.0333115. Getta Grip BBQ 750.7166916. All Racked Up 749.0999817. Gator Done 745.5333418. Good Buddies 745.3999919. Great Lakes BBQ Feed Company 745.2666620. Southern Style 743.24999

Suncoast BBQ BashApril 20-21, 2012 • Venice, Florida

Overall:


Hi! My name is Gary Lan-ton 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 competi-tion 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 pro-fessional BBQ circuit. Our first event was in our home-town 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 Champion-ships 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 enter-ing a particular competition is... How much is the pay-out? What is the sanctioning body? How far is the com-petition 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 compet-ing for points. For example if you are trying to become KCBS team of the year, com-mon 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 Champi-onship. It takes your top 4 scores in qualifying contests to determine the “Best BBQ Cook in Georgia” This hon-or has been won by Bubba Latimer and his wife Shan-non with team Bub-ba-Q the past 2 years.

Grill selection is another

important variable in be-coming a better BBQ cook. When I started competition cooking I had 2 Green Eggs. They are excellent smokers with easy temperature con-trol, but with only 2 eggs, I didn’t have the cooking ca-pacity 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 pel-lets 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 fire-box if it is a reverse flow. Many people build these themselves, but you have pit makers like Bubba Grill,

Lang BBQ Grills, and Jam-bo pit who have engineered their pits for optimum per-formance. Each grill has its own advantages. You should use whatever you feel com-fortable 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 quali-fied to judge an event. It would be beneficial to judge an event prior to competing.

You will get a feel for what teams are turning in and get some ideas on box prepara-tion. 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.

Gary Lanton“BBQ 101”

[email protected]

The most important thing to remember is to have fun! Most competitions have fes-tivals and/or carnivals go-ing 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, ba-sic rules, and knowing your meat internal temperatures. If you have any questions or have something you would like me to discuss, email me: [email protected]

Are you interested in getting involved with BBQ?

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


Come See Me • Rock Hill, South Carolina

1. SLAP YO MAMA BBQ 15.84002. NO PIG LEFT BEHIND 15.33003. BIG GQ 15.29004. ON THE SPOT BBQ 15.24005. ULTIMATE TAILGATERS BBQ 15.02006. FATBOY’S BARBEQUE 15.00007. BAD MOTHER SMOKERS 14.95008. CHUCKWAGON 14.93009. CAN’T QUIT SMOKIN’ 14.880010. BIG AL’S BBQ 14.7300

Butts:

April 20-21, 2012 • South Carolina BBQ Association1. NO PIG LEFT BEHIND 15.43002. SLAP YO MAMA BBQ 15.26003. SMOKIN STACKS 15.17004. CAN’T QUIT SMOKIN’ 15.15005. ULTIMATE TAILGATERS BBQ 15.10006. SWINE-O-MITE 15.09007. ON THE SPOT BBQ 15.02008. BAD MOTHER SMOKERS 14.86009. CHUCKWAGON 14.800010. JACKLEG BBQ 14.6100

Ribs:

Smokin’ on the White Batesville, Arkansas

May 4-5, 2012

Whole Hog1st Place – 10 Bones Bbq2nd Place – Boars Night Out3rd Place – Will-be-que4th Place – Hall’s Heavenly Hog

Shoulder1st Place – Red Hot Smokers2nd Place – 10 Bones Bbq3rd Place – Boars Night Out4th Place – Parrothead Porkers

Ribs1st Place – Boars Night Out2nd Place – 10 Bones Bbq3rd Place – Whole Hog Cafe4th Place – Will-be-que

Grand Champion - 10 Bones BBQ


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Barnesville BBQ & Blues Festival • Barnesville, Georgia • April 27-28, 20121 Git-R-Smoked 773.066622 Big Pappa’s Country Kitchen 769.749963 Hick Town BBQ 766.649984 Barbeque Crew 764.983335 Bethel Smokers 760.216656 Chatham Artillery BBQ 756.566667 Heavenly Hawgs 755.233318 DW Kountry Cookers 754.649989 Holy Smoke BBQ Team 753.5666810 Smokey Butts 751.0666711 Smokinwilly Squealers 745.3833412 Barnesville Blues Brothers 744.1333113 Forrest’s Fine Foods 743.8833514 Smarr Cooking Crew 738.0000015 How Does That Make You Feel? 737.7500016 Smokin’ Swine BBQ Crew 736.8333117 Flint River Cooking Team 734.9500218 Smokin’ Grill 734.1666519 Smokecrazy.com 732.5000020 Cook’s Portable Smokehouse 731.13332

Overall:

Grand Champion Terry McKay, Git-R-Smoked

Reserve Grand Champion Dana Hillis, Big Papaʼs Country Kitchen

Bethel Smokers, Joe Wright and Edward CannonFirst Place Brisket

Rodney Ellington, Smokey ButtsFirst Place Pork

Ronald and Donald Wright, DWʼs Kountry CookersFirst Place Ribs

PHOTOS BY CARL WILLIAMS

Smokinʼ Swine BBQ Crew Heavenly Hawgs

SmokinʼGrillHicktown BBQHow Does That Make You Feel?

Barbeque Crew

Chatham Artillery

Forrestʼs Fine Foods


Harry Faircloth President

GA BBQ AssociationWhen 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 and watch the timer for her (haha). Then the worst part

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 al-ways 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 GRAND-mothers! Here are a few rec-ipes for our May edition and I hope you all enjoy them.

SAND TARTS

1 cup butter 5 tbsp powdered sugar1 tsp vanilla1 cup pecans2 cups flourPinch saltCream butter, sugar and

flour, add nuts and roll in 1⁄2 inch rolls.

Bake at 350 degrees until brown. Sprinkle with pow-ered sugar.

OLD FASHIONED TEA CAKES

1 cup sugar1⁄2 cup butter2 eggs1 tsp soda1 tsp baking powder2 tsp cold water1 tsp vanilla4 cups flour

Mix all ingredients ex-cept flour, baking powder & soda.

Sift flour, soda & baking powder.

Work in stiff dough; roll medium thickness, cut and place on greased cookie sheet and bake at 350 de-grees for 8-10 minutes.

Be careful to not over-cook.

These 2 recipes come from Mr Kay Saville’s grand-mother’s cookbook. He says he remembers her cooking these for him as a kid. Boy that was a looooong time ago!

Don’t forget: If you have a favorite sweet recipe send it to me and we will print it for all to enjoy.

Grandmother’s Old Fashioned Tea Cakes

Michael McDearmanAmerican 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

seeds1-1/2 teaspoons Lawry’s®

Seasoned Salt1/2 teaspoon onion powder1/2 teaspoon cracked

black pepper1/2 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 mono-unsaturated fat); 71 mg

cholesterol; 591 mg so-dium; 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, vi-tamin B6, vitamin B12, se-lenium and zinc; and a good source of iron.

Sesame Beef Steaks

By Audrey Evans I’m not sure if you have

been paying as much atten-tion 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 col-umn. Who doesn’t like a good cocktail, right?? Some are easy, some are complex, but they are all good. Per-sonally, I am more of a Jack Daniels person who will occasionally mix in some beer and “girly” drinks dur-ing the summer. If you want to know a disaster, ask me about drinking Jack Daniels for on the beach!

The Perfect Margarita

Everybody loves a good margarita. Theres a catch there, I said a GOOD mar-garita! Here’s my favorite:

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

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!

Goombay Smash

Another favorite of mine, that comes from the Baha-mas. Nine times out of ten if you order it around here your bartender will look at you like you are crazy, un-less I’m your bartender that is. If you are in the Bahamas, it orginiated at Blue Bee Bar. The name tries to help you out, keep in mind unless you want to get Smashed!

One Part Pineapple Rum One Part Coconut Rum One Part Light Rum

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

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

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 al-cohol. This is a great mix without the Vodka as well.

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

Poolside Passion

Well, while we are wish-ing 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 / sug-

ar) 1 1⁄2 oz. Grey Goose Vodka Splash of Cranberry

Juice Muddle Lemon Wedges,

strawberries and simple syrup in a shaker. Add vod-ka, Cranberry juice and ice. Shake 20 times. Strain into chilled martini glass and garnish with an extra straw-berry slice.

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

couple of recipes with plen-ty for others to join you and you don’t have to continue making them.

Malibu Party Punch

1 bottle Malibu Rum 48 oz. Cranberry Juice 6 oz. Frozen Orange

Juice 6 oz. Frozen Lemonade Combine ingredients in a

large punch bowl, stir and garnish with Lemon and Or-ange Slices.

Party Punch

16 oz. Orange Juice 16 oz. Pineapple Juice 16 oz. çlub Soda 3 oz Lime Juice 16 Oz. White or Gold

Puerto Rican Rum

Pour ingredients into large punch bowl filled with ice. Add sugar to taste.

Watermelon Punch

6 cups watermelon juice (to make, purée fresh seed-less watermelon)

One 3 oz. can frozen limeade

6 cups vodka1 liter chilled club sodaWatermelon wedges

In a serving bowl, com-bine watermelon juice, lime-ade and vodka. Refrigerate until cold. Then add ice and chilled club soda; garnish with small watermelon wedges.

Summer Drinks To Keep Your Spirits In The Heat


Join the Georgia Barbecue AssociationIt’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!

visit us online at www.bbqga.com

Payment may be made by enclosing a check. Check type of membership:____Individual USA membership $35.00 ____Family Membership USA $50.00Make personal check or money order payable to: GEORGIA BARBECUE ASSOCIATION

It’s All About The Taste!

��Certification with GBA requires a Judging class @ an additional $15.00 feeWithin 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

2012 Memphis in May Special Edition photos



2012 Memphis in May Special Edition photos

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

USED Lang 84 Deluxe BBQ Smoker $2,400.00 Located in Blairsville, GA. Contact: Dan at 706-379-2245 or E-Mail: [email protected]


CLASSIFIEDS

GEORGIA

MISSOURI

ALABAMA

TENNESSEE

Pirate 50 Custom Artwork Custom TrophiesTeam Logo SignsLogo Lazy Susan’s

Any Fish You Wish!

727-215-4631pirate50@ frontier.com

www.facebook.com / Pirate50Artwork

Dale Wilson Murphy, NC

COMPETITION SEASONINGS, SAUCES AND INJECTION

USED 26 ft. V Nose Tan-dem Axel Trailer with Some Cabinets : $5.000 Call Lon-nie 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

For Sale: (3) Stainless Chafi ng Dishes for cater-ing, BBQ competitions, house parties, etc. Pictures available upon request. $20.00 per chafer. Located in Port St. John, Florida 32927. Contact: Denny at [email protected]

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

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 pull-out in back . 27’long when extended,pictures and info available, located in Boaz, Alabama. $13,900 Call Ron at 256-506-8485 or email [email protected]

FLORIDA

For Sale: Hobart model 410 manual meat slicer. This 10” slicer is in very good condition and comes with the sharpening stones. Pic-tures available upon request. Price reduced to $549.00 Lo-cated in Port St. John, Flori-da 32927. Contact: Denny at [email protected]

This trailer is ready to sell. It has a sturdy frame with a aluminum structure. This like new trailer has a slide out and sleeps six. It has low mileage and the tires are in very good condition. This trailer has had a very easy life and the inside is almost

in mint condition. Have the title in hand and clear rec-cord. 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 cus-tom Rack to hold a grill on the back of the Trailer. Great For BBQ Contest. I am ask-ing $14750 for this great trailer. Contact Charles at [email protected]

See add on craigs list for Pictures http://kan-s a s c i t y. c r a i g s l i s t . o rg /rvs/3000326583.html

The Times�� BBQ

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

WWW.BQTIMES.COMJoin us on The BBQ Times

Interested in advertising or other information call Audrey: 478-218-2333 Or Email: [email protected]

@ The BBQ Times


Calendar of EventsMemphis Barbecue

NetworkSep 7 - Sep 8, 2012

Fire and Feast BBQ FestivalYazoo City Fairgrounds203 Hugh McGraw Drive (Airport Road) Yazoo City, MS Contact: Tonja Ray-SmithEmail: [email protected]

Sep 13 - Sep 15, 2012Smokin Aces BBQ ChamionshipHarrah’s Tunica13615 Old HWY 61 NTunica Resorts, MS Contact: Valerie Morris & Lori Huffstutler Phone: 662-357-6484

Sep 20 - Sep 22, 2012Murphysboro Barbecue Cook Off214 N 17th StreetMurphysboro, IL Mike Mills Phone: 618-684-8902

Oct 4 - Oct 6, 2012Cobb Parr ParkCovington, TN 40th Annual World’s Oldest Bar-B-Que Cooking ContestContact: Sandra McCalla & Linda WilsonPhone: 901-476-6879 or 901-652-0555Email: [email protected]

Oct 12 - Oct 13, 2012Cleveland, MS State Championship Mississippi Delta State Barbecue Contest/Cleveland OctoberfestContact: Elise JenkinsPhone: 662-756-2011 or 662-756-4936Email: [email protected]

Kansas City Barbeque Society

May 25-26, 2012 Lewisburg Rotary Club BBQ Cook-Off Lewisburg, TNSTATE CHAMPIONSHIPContact: Jeff Jordan Phone: 931-359-4373. [email protected]

May 25-26, 2012 5th Annual Horsin’ Around BBQ

Showdown (GBC Qualifier) Young Harris, GASTATE CHAMPIONSHIPContact: Bobby Brum-ley Phone: 706-379-7612. [email protected]

May 25-26, 2012 Papa Joe’s Banjo-B-Que Evans, GAContact: Doug Varna-dove Christy Beckham, [email protected] Phone: 706-855-8555. [email protected]

June 1-2, 2012Sam’s Club National BBQ Tour Marietta, GAContact: KCBS OFFICE Phone: 800-963-5227.

June 1-2, 2012Variety Children’s Charity Barbecue Bash Memphis, TNSTATE CHAMPIONSHIPContact: Sherri Schwartz Phone: 901-409-6695. [email protected]

June 1-2, 2012Lincolnton Hog Happenin’ Lincolnton, NCSTATE CHAMPIONSHIPContact: Abby Cole Phone: 704-736-8915. [email protected]

June 8-9, 2012Blue Ridge BBQ Festival Tryon, NCSTATE CHAMPIONSHIPContact: Christina Feagan Carl Wharton Phone: 828-859-7427. [email protected]

June 8-9, 2012Sam’s Club National BBQ Tour Huntsville, ALSTATE CHAMPIONSHIPContact: KCBS Office Phone: 800-963-5227.

June 15-16, 2012The Desoto Shrine Club 4th An-nual 2012 BBQ Cookoff Hernando, MSSTATE CHAMPIONSHIPContact: Doug Francis, PO Box 511 , Nesbit, MS 38651Phone: 901-487-6785. [email protected]

June 15-16, 2012Covered Bridge ‘Que GBC Quali-fier Euharlee, GASTATE CHAMPIONSHIPContact: Gowan Fenley Phone: 678-231-5064. [email protected]

June 15-16, 2012Sam’s Club National BBQ Tour North Charleston, SCContact: KCBS OFFICE Phone: 800-963-5227.

June 22-23,2012Sam’s Club National BBQ Tour Greensboro, NCContact: KCBS Office Phone: 800-963-5227. [email protected]

June 22-23,2012Peak City Pig Fest Apex, NCSTATE CHAMPIONSHIPContact: Graham H. Wil-son Phone: 919-362-7141. [email protected]

June 22-23,2012Queen City BBQ Cookoff Clarks-ville, TNContact: Wayne Abrams Phone: 931-552-3512. [email protected]

Southern Barbecue Network

July 20- 21, 2012Spruce Pine Bbq Championship & Bluegrass FestivalLocation: Locust AveSpruce Pine, NC 28777Contact: Randy Hembree Phone: 828-385-1125

Aug 31-Sep 1, 2012Beach Boogie and BBQ4017 Deville StMyrtle Beach, SC. 29577Contact: Kenny Craven (843) 971-0131

Sept 2012Uniquely Union Union County Fair Grounds126 Kirby Street.Union, SC.Contact David “Tubo” Owens

Sept 2012Dorchester Shrine Club

2150 Beech Hill Rd.Summerville, SC. 29483Contact: Charles Dangerfield

Sept 2012McCormick Children’s Home North Mine St.McCormick, SC.Contact: Brad Kay

Sept 2012Best of Berkley Old Santee Cannel ParkMonks Corner, SC. 29461Contact: Don Saturday (843) 899-7833

South Carolina Barbeque Association

May 18-19, 2012Pig in the ParkWilliamston, SCContact: W. L. Cantrell864-934-4040 orBrad West @ 864-704-6876www.williamstonpiginpark.com/Marshal: Bob Jennings Cell 864-993-0865bjennings46(at)embarqmail.com

May 25-26, 2012EFOC Memorial Weekend BBQ Cook-OffEducation Foundation of Oconee CountySeneca, SCContact: Seth Chea, 864-985-2841cheas(at)bellsouth.netwww.oconee.k12.sc.us/Community.cfm?subpage=17001Marshal: Morrey Thomas

June 8-9, 2012High on the HogWhite Hall Plantation10 Harborview Circle, Beaufort, SC 29902Contact: Bob Albon 843-838-0046highonthehog2012(at)gmail.com ,Marshal: Garland Hudgins

July 13-14, 2012The SC Peach Festival210 North Limestone St.Gaffney, SC 29340Contact: Ty Spearman864-357-9963Chamber of Commerce: 864-489-5721

Calendar of EventsContinued From Page 2WWW.BQTIMES.COM


Bubba GrillsA Southern Cooking Creation

478-288-1433 • [email protected] or Call Today for a Custom Quote (Please include your name & phone number in email.)

We are Family Owned, Come Join our Bubba Grills family!

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bbq times may 2012

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