BBQ Times February 2012

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

Volume 3 • Number 4 February 2012

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

Table of Contents

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www.bqtimes.com

Calendar of Events ....... 2

Dana HIllis - FBA.........3

Audrey Evans.................4

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

Tallahassee, FL.............6

Young Harris, GA .........9

Dundee, FL....................9

KCBS...........................10

Subscribe Today...........11

Darryl Mast.................12

Get Fired Up Foods.....13

Pigs and Wings Info....14

Classifi eds...................15

Pigs and

Wings

2012! Schedu

le Inside!

Blackshear, GA – Can you smell what Holy Smokes is cooking?

At the Pierce Co. Pig Pickin’on Feb 10-11, it smelled like perfection as Gary & Dionn Lanton of Holy Smokes tallied a per-fect 600 score in Pork Loin Finals to claim the Grand Championship & the unique title belt trophy.

The well known Wright family of D.W.’s Kountry Cookers and the young guns of Jack’s New South tied for the highest cumulative scores from the preliminary rounds. The teams were still

Holy Smokes Takes the Title at Pierce Co. Pig Pickin’

tied after the fi rst tiebreaker -- the total of taste scores from the three categories. On the second tiebreaker, total of overall impression scores, D.W.’s Kountry Cookers had a 1 point advantage and took home the Reserve Grand Championship.

The perfect 600 score gave Holy Smokes fi rst place in Pork Loin. D.W.’s Kountry Cookers came in second. Holy Smokers & Jack’s New South fi nished third & fourth respectively. Sauced Hogs Smoke Shack edged out The Pampered Pig for fi fth place after going to the third tiebreaker, the most number of 10�s awarded in the category.

In Pork, D.W.’s Kountry Cookers tallied a near per-fect 599.1 score to capture the fi rst place trophy. Jack’s New South was second with Smokin’ AJ’s in third. The Pampered Pig, cooking in

their fi rst GBA contest , continued their strong show-ing claiming fourth place. There was also a tie for fi fth place in Pork with Fat Boys Smoking BBQ edging out Sauced Hog Smoke Shack on the second tiebreaker.

Jack’s New South also had a near perfect score of 599.1 to win the Ribs cat-

egory with Rescue Smokers as runner-up. Bethel Smok-ers, D.W.s Kountry Cookers & Sunset Smokers rounded out the top fi ve.

The GBA would like to thank the fi ne folks of Black-shear and Pierce Co for their excellent hospitality and for putting on an outstanding fi rst year contest. The next

stop on the GBA calendar is Pig and Wings in Perry, Ga on Feb 24-25 followed by the dual GBA/MBN Smokin’ Pork-n-Butts in Jackson, GA on April13-14, 2012.

If you are interested in joining the GBA please visit our website at www.bbqga.com

Holy Smokes Grand Champion

Reserve Grand Champion - DWʼs Kountry Cookers

Jackʼs New South - First Place Ribs Photo by Audrey Evans

Photo by Audrey Evans

Photo by Audrey Evans

The BBQ Times February 2012

Calendar of EventsAlabama Barbecue

AssociationFebruary 25, 2012

2012 Que’n for Kids Gurley, AlabamaBackyard DivisionKids QContact Chris Wells at [email protected] 256-990-3492

March 9-10, 20122012 BBQ Championship & Hog Wild FestivalMobile, AlabamaPro & Backyard DivisionsContact Glenn Harger at [email protected] 251-479-4900www.bbqmobile.net

Georgia Barbeque Association

February 24-25, 2012Pigs and WingsPerry - Houston County AirportContact: Audrey Evans 478-218-2333 or [email protected]

April 13-14, 2011Smokin Pork & ButtsMBN/GBA Dual ContestFairgrounds StJackson, GA 30233Scott Thurston [email protected]

May 4-5, 20123rd Annual Hazlehurst BBQ Fest Hazlehurst, GA 31539Jim Sewell [email protected]

June8-9, 2012GBA is Goin’ CoastalCentral ParkFernandina Beach, FLJay RobertsonOffice: 904-277-7350 ext. 2013Cell: [email protected]

Oct 26-27, 2012 Hawkinsville Harvest FestPigs & ProduceKaren Bailey, Director for Better Hometown,Downtown Development Authority(478) 783-9294

Florida Barbeque Association

February 24-25, 2012

2012 February 24-25, 20122012 Ribs On The Ridge Haines City, FLContact: City of Haines City - Parks & Recreation Department (863)-421-3700

March 2-3, 2012St. Patty’s Blues, Brews, & BBQ Dublin, GAContact: Randy Duggins (478)-277-2525

March 2-3, 2012Punta Gorda BBQ & Music FestivalPunta Gorda, FLContact: Jerry Cleffi - Smugglers Event Management (941)-637-5953

March 9-10, 2012 Pig On The Pond “For The Kids” Clermont, FLContact: Cheryl Fishel (352)-516-5897

March 9-10, 2012Isle Country Jamboree & BBQ Contest Isle Casino - Pompano Beach, FLContact: Connie Davis (954)-383-2285

March 16-18, 2012VikingFest Bar-B-Que Cookoff Fort Myers, FLContact: Donny Overholser(239)-872-7787

March 23-24, 2012 Fire Ant Festival BBQ Bash Ashburn, GAContact: Gail Wells / Sandy Lump-kin (229)-567-3436

March 24, 2012 4th Annual City of Fernandina Beach Rib Cook-off Fernandina Beach, FLContact: Jay Robertson, Parks and Recreation Manager (904)-277-7350 ext. 2013 or (904)-753-0001

March 24-25, 2012 Waterfest F.U.N. “O.L. Raulerson, Jr.” BBQ Contest Okeechobee, FLContact: Noel Stephen (863)-634-0650

Memphis Barbecue Network

Mar 2 - Mar 3, 2012Loose Caboose BBQ ContestNewton, MSContact: Kay CrenshawPhone: 601-479-7943Email: [email protected]

Mar 22 - Mar 24, 2012Adel, GAPuddleville Pig JigContact: Linda HazelPhone: 229-896-7176 or 229-316-3048Email: [email protected]

Mar 29 - Mar 31, 2012Ducks Unlimited Head QuartersOne Waterfowl WayMemphis, TNPigs In FlightContact: Tal Goldsby 901-569-3089 [email protected]

Apr 13 - Apr 14, 2012Smokin Pork N ButtsJackson, GA MBN/GBA Dual ContestContact: Scott ThurstonPhone: 678-209-7593Email: [email protected]’s Contact: Sharon GrahamAddress: PO Box 681 Jackson, GA 30233

Apr 20 - Apr 21, 2012Downtown DistrictPhiladelphia, MSPhiladelphia Ham Jam Arts FestivalContact: Lisa Howell 601-656-1000 [email protected]

Apr 20 - Apr 21, 2012Southaven SpringfestSouthaven, MS Contact: Kristi FaulknerPhone: 662-393-6939Email: [email protected]’s Contact: Eddie FosheePhone: 901-834-4208Email: [email protected]

May 25, 2012Brenau Barbecue ChampionshipGainesville, GAContact: Jim BarcoPhone: 770-534-6161 Email: [email protected]

WWW.BQTIMES.COM

Kansas City Barbeque Society

March 2 -3,2012 Smokin in the Square Pensacola, FLContact: Ivan Delabrere Phone: 850-995-0060. [email protected]

March 2-3, 2012Sam’s Club National BBQ Tour Ocala, FLContact: KCBS OFFICE Phone: 800-963-5227.

March 9-10, 2012Sam’s Club National BBQ Tour Ba-ton Rouge, LAContact: KCBS OFFICE Phone: 800-963-5227.

March 9-10, 2012 BBQ Championship and Hog Wild Festival Mobile, ALSTATE CHAMPIONSHIPContact: Marty Wheeler Phone: 251-479-4900. Fax: 251-479-4998. [email protected]

March 16-17, 2012Link Centre Don’t Be Cruel BBQ Duel Tupelo, MSSTATE CHAMPIONSHIPContact: Bev Crossen Randy Pickens Phone: 662-397-6821. [email protected]

South CarolinaBarbecue Association

Feburary 24-25, 2012Bands, Brews & BBQPort Royal, SCAn event to benefit FRIENDS of Caroline HospiceContact: Janie Lackman, 843-525-6257 or email: [email protected]

March 2-3, 2012Benefit BBQ for Boy ScoutsSumter SCContact: Glenn Robinson803-543-7105glennrobinson61(at)gmail.com

February 2012 The BBQ Times

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January flew by with some great contests and Feb-ruary has done the same. The next few months you can find a place to cook almost every weekend and that is great for all us bbq addicts. We have some new contests coming up in Dublin Georgia and Ashburn Georgia and these will be great contests for all the northern teams to com-pete at.

Pompano and Fort Myers have 2 new contests and the Fort Myers contest is being held at Bishop Verot High

School and is being run by the guys that have the best concession stand at any high school in Florida and maybe in the whole country.

The Fba Board of Di-rectors has been hard at work and are doing a great job. The time and effort this group puts in is impressive. The Reps have been working extremely hard and the new reps in training are really en-joying the program and have done a nice job. The judging classes have been very suc-cessful and I have gotten a lot of positive feedback on people really enjoying be-coming a part of the FBA. The new Forum is up and running smoothly and the members using it like it.

We are in the process of starting some committees to address future things we want to work on including a group to study our by laws and see what kind of chang-es might need to be made to make the FBA stronger. If anyone is interested in becoming a contest rep or helping out with some of the things we are going to be working on please contact

me by email or contact any-one on the board.

The next time you are at a contest and see Fully Involved BBQ stop and see their new trophy they are carrying around with them. You will get a good laugh and some valuable infor-mation about where you leave your toothpicks. Dave thanks for having a good sense of humor and do your best to win a Grand before Getta Grip does.

Our thoughts and prayers go out to some of our BBQ family that have sufferd loss-es and we have some mem-bers that are fighting health issues. This whole bbq thing we do is so much fun we all need to remember to enjoy everyday while we can

Thanks to everyone for the strong support for mak-ing the FBA the great orga-nization it is. Remember to call ahead to a contest as soon as you know you plan to attend and let them know your plans. If you are a judge communicate well with the organizer to let them know your coming.

Dana “Big Papa” Hillis President

FL BBQ Association

Florida BBQ Assoc. President’s Message

OwnerEditor & Publisher

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.


Competition Ribs

Carl Williams“Que-Talk with Smokinwilly”

[email protected].

Audrey Evans Publisher & Editor

[email protected]

Pigs and Wings 2012...CRAZY!

Lets regress a little back to our backyard barbecuing days with family and friends or maybe a Sunday afternoon cook out with the neighbors. We would go down to the local meat market and just throwed a few slabs of ribs in the shopping cart without paying any attention to how they looked. Oh Man! These are purty, away we go and we were happy.

Those were the good ole non-stressful days where we were not concerned with all this hi-tech stuff with electronic guru’s and tem-perature monitoring devices. Even today the best barbe-cue comes from “looks and feel” just like we did back in the days.

In the article this month, I want to cover some very important competition tech-niques that will help you win contest just by paying atten-tion to little details. Yes, it seems minor but so many times our new teams just entering the sport of com-petition barbecue over look some of the most important aspects of the rib category. As with all my articles, I want to focus on ways to help our new teams who are just getting started. When you fi rst get into competing with “The Big Boys” as you often hear mentioned, you welcome any advice and help you can get.

Some will tell you that ribs are the hardest category to master and they are the most diffi cult or should I say chal-lenging. However, here are a few tips on processing your ribs for turn in that hopefully will help you improve your ribs scores.

I select the three best sets of ribs that I cook for the turn in box and lay all three sets on the cutting board bone side up. Apply my favorite rib sauce very hot and then fl ip them over and do the same on the top. I take my electric knife and with my pointer fi nger and thumb, I place them on each bone to use as a guide in cutting. This works really well when you have crooked bones. Make sure that your knife blades are very sharp. Cut all ribs the same size and parallel to the bone. Make sure your cuts are straight with the same distribution of meat on the bone (End to End). Watch how you cut in relation to the bone. After you fi nish cutting all ribs, go three bones in on each end of the rib and check for tenderness and taste. Do this on all three slabs. Pick out the best 5 or 6 ribs prefer-ably from the center of the best two slabs paying atten-tion to shape, size and bone pull back. Make sure the bone pull back is the same on all ribs selected. If you have a long bone pull back, the judge’s eye will always focus on it and distract from the rest of the box. Never cut off a bone, very impor-tant for the judges to see the pull back. All of this is ab-solutely important for pre-sentation. Next we want to carefully take the bones se-lected and place them in the turn in box with the bones exposed. Always keep the ribs close together to retain heat. There are many ways to build a turn in box and I will leave that up to you.

Just remember that uniform exposed bones attract the judge’s attention. Make sure your presentation highlights sharpness not dullness. Now comes the next question, to sauce or not to sauce the ribs. There are many differ-ent opinions on this. Person-ally, I prefer not to sauce while in the smoker. If you do sauce don’t let it pool on top of the ribs. Go very light and brush out for even dis-tribution. Remember, this is a meat contest not who has the best tasting sauce. Most judges prefer very little to no sauce. If you have seeds or course grind black pepper in the sauce, strain before ap-plying.

If you use garnish, make sure ribs don’t settle down in the garnish. Bind and press down as your plac-ing the garnish in the box so the bed will be fi rm and not spongy. Always build your rib box with parsley; it makes the ribs more appeal-ing and attractive. Lettuce does not work well. Build a bed of parsley that lifts the meat up and makes it “Jump Out” at the judges. Make your presentation appealing and appetizing. “WOW Fac-tor”, make it scream “Eat me Now”!

Last, but important wipe off all drippings before clos-ing the box.

Take a picture of your pur-ty work for future reference.

If you have any specifi c topics you would like for me to address or feedback, please email me at [email protected].

Que~Tip of the month: Never sauce your ribs while in the smoker. Apply a very “Hot” thin layer of sauce when preparing your ribs for turn in. Always sauce your ribs immediately after you remove them from the smoker and let them rest be-fore cutting.

I can’t believe that Pigs ad Wings 2012 is here. I feel like it should still be in the planning stages months away and well, at the point you are reading this, you are either in attendance or it has passed and I am fi nally able to breathe! Just to give you an idea I am writing this on Tuesday morning as I am try-ing to get this thing to press. I have been so overloaded with phone calls, emails and working on the contest that the month slipped up and here it is time for another edition. I’ll enjoy it now be-cause once it slows down I am going to wonder what to do with my time once again. If you are someone who feels like you just can’t get me...I apologize...I have tried and tried to return all of the calls and emails so I hope I haven’t missed any one completely. I’m truly curious to see if AT&T can tell me how many phone calls I have received in the last month...I can only use

one word to describe it...CRAZY! I just hope ev-eryone enjoys the event as much as I have, putting it together.

As of today we have 56 teams signed up and to be quite honest...the goal I set for myself was to come close to 50. We had 38 last year so this has been quite an adven-ture. We have added spon-sors, and vendors, more than you can imagine!

I hope these folks know how much their support of this event and its success is deeply appreciated. If it weren’t for these folks, this competition would not be possible. I have come in contact with some GREAT folks and would be happy to recommend any of them to anyone. If you are planning an event and have any ques-tions, give me a call. I will be happy to point you in the direction of the right folks to work with. It’s a growing process and I will help in whatever way I can.

Don’t forget to let me know about your event as well so I can get it on the calendar here and work it out to attend.

Be on the look out over the next month or so I am looking to expand our web-site. I have had a few con-versations with a gentle-man Bob Johnson who has started judging for GBA and I believe his company might be a good fi t for us. It is HARD to try and keep up with everything involved in this ALL the time...and

do it alone! I am looking forward to getting you (the reader) better coverage and access to all of the informa-tion you want. If you have any suggestions on anything I can do to make the paper a better read in your eyes, feel free to email me @ [email protected]

Speaking of Bob, he is involved in the Hawkins-ville Harvest Fest and BBQ Championship sponsored by the Hawkinsville Better Hometown. Hawkinsville is just about 15 minutes from where I live in Perry, and is such a quaint little place. Someone even mentioned to me, they might be teaming up with Hardy Farms Pea-nuts to have the First Ever Boiled Peanut Competition and there might be some ex-tras for the team that wins as well. Big Stuff going on there. If you have any ques-tions you can contact Bob @ 478-230—6953 or Karen Bailey at 478-783-9294. You can email them at [email protected] or [email protected]. And they also have a website: www.hawkinvilleharvestfest.com!

Be on the lookout for your subscription renewal form in the next few months. Depending on when you subscribed, I will sending them out each month start-ing in March. It will let you know when you’re subscrip-tion expires so you don’t get cut off. Until next month.....Thanks Ya’ll! Keep Rubbin’ Them Butts!


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Harry Faircloth President

GA BBQ Association

I would like to introduce a new feature to the GBA family of cooks, judges and other “fine” folks.

It will be called “Harry’s Sweet Corner”. It will feature dessert recipes from GBA members ONLY. Members may submit one recipe each month for consideration and selection will be made up of a committee of one , ME, for printing.

As you know desserts are like women, they come in all colors: red hair, blonde hair, brown hair, black hair, grey hair and some you don’t re-ally know what color to call

it because this head is all colors of the rainbow.

Some desserts like women are tall, some are short, some are thick and some are thin.

Desserts are 99.9% sweet like women. That’s not to say a dessert won’t go “flat” if you wait too long to “in-dulge” it or it might sour if you don’t “pay attention” to it or all the sweetness leaves it if you don’t “stroke” it properly and often. Or better yet a dessert is like a woman whom you take great pride in “showing off” and one you take great pride in stroking every day and telling them “how beautiful” they are. Sometimes desserts get bet-ter with age too. One other thing, Now you “dress” a woman up and boy-howdy, look what you’ve been hid-ing, a diamond in the ruff. Get my drift.

Men, women and children send in your recipes starting now and lets enjoy sharing with everyone. That is a way we can share our GBA “sweetness” with the world.

The GBA Sponsors: “ Harry’s Sweet Corner”

Not mandatory but would

like to know that you have prepared your dessert recipe before.

May be cake/frosting, pie/custard/cobbler, cook-ies/crisp/bars/squares/fudge/candy, ice cream, or other commonly accepted dessert categories.

Send an e-mail to Harry Faircloth at [email protected] or you may hand me directly a printed copy of your favorite dessert for consideration.

Do you have a story to go with your recipe i.e.: it came from my favorite mother-in-law (how many have you had), it came over on the Mayflower with my grand-mothers, uncles, sisters, great grandmother, ha-ha.

If you would like to sub-mit a photo with it to show the finished product that would be fine.

If you would like to pres-ent a “finished-product ”(the real thing that would be bet-ter) .

I will print up to 3 each month, depending on length. You may submit only one each month.

Harry’s Sweet Corner

Ernie WrightDW’s Kountry CookersInspirational Thoughts

We have certainly come a long ways since the horse and buggy days. A lot of you have never seen a horse and buggy except on T.V. or the movies, the horse and buggy (In hat you would call the olden days) was a sports ve-hicle, it was not much good for any thing except for

courting your girl friend or for the doctors making their rounds, back in those days doctors actually made house calls, when your neighbor was your closest friend, to-day a lot of us don’t even know our neighbor, we are too busy living our lies try-ing to be happy, and a lot of us have failed miser bully. We want what we cannot af-ford. We work two jobs, our wives work and we still can’t make ends meets, we don’t have time to visit, when we get home from work we are too tired to visit the person down the street that is sup-posed to be our neighbor, my advice set your sights on content, on happiness, try living a little. You know the old saying, you tail lights shine a lot brighter than your headlights, to me this means you can look back over your life and see the mistakes

that you have made along the way. Believe me I have made my share. The bible says that God is faithful to forgive us for our mistakes if we will ask they are the one that is hurting, so if your life is miserable try a little forgiving. If you knew you had one week to live what would you do, who would you blame for the short time you have left, one thing for sure we don’t know how much time we have left so what time we have left lets live it like God intended. Lets love our fellow man, lets be neighbors helping each other slow down and smell the roses, see the sun-shine. How we live our lives is our responsibility. If you want to blame someone for your short coming look in the mirror.

The Way I See It


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By Dana Hillis I remember a contest last

year where Suwannee River Smokers had some mechani-cal issues during a contest and managed to win their 1st Grand. They proved they can cook well again in Tallahas-see winning Grand Cham-pion over a tough crowd. of competitors at the 2nd annu-al Southeast Regional Pig-fest. Budmeisters continued their fine cooking winning

CHICKEN:1. Sauced BBQ 192.666672. Team Pork Rindz 188.183333. Bub-Ba-Q 188.066664. B & T BBQ 186.033345. Blitzkrieg BBQ 186.016666. Budmeisters 185.816677. Suwannee River Smokers 184.600008. Saucy Swine-O’s 184.199999. Pork Barrel BBQ 184.0500010. Barbeque Crew 183.53334

RIBS: 1. L J Smokin 195.049992. B & T BBQ 193.133323. Bub-Ba-Q 190.866664. Suwannee River Smokers 189.600005. Blitzkrieg BBQ 189.066666. Forrest’s Fine Foods 188.616677. Team Pork Rindz 188.566678. Willingham’s BBQ 188.250009. Sauced BBQ 187.8666710. Poverty Hill Smokers 186.23334

PORK: 1. Suwannee River Smokers 196.216662. Budmeisters 195.516653. Sauced BBQ 192.766664. Smokin Your Butt BBQ Team 191.216675. B & T BBQ 190.300006. Barbeque Crew 189.733337. Florida Skin-n-Bones 189.100008. Cook’s Portable Smokehouse 188.616669. Bub-Ba-Q 188.2999910. Wagon Wheel BBQ 188.11666

BRISKET: 1. Rescue Smokers 193.350002. Barbeque Crew 192.399993. Suwannee River Smokers 192.199994. Budmeisters 191.283335. Forrest’s Fine Foods 190.066676. Florida Skin-n-Bones 189.833337. Team Pork Rindz 187.883338. Saucy Swine-O’s 187.416669. Cook’s Portable Smokehouse 186.6000110. Smokin Your Butt BBQ Team 185.76666

1. Suwannee River Smokers 762.616652. Budmeisters 756.233323. Sauced BBQ 752.150014. Bub-Ba-Q 750.399975. B & T BBQ 747.483326. Barbeque Crew 745.983327. Team Pork Rindz 741.883328. Forrest’s Fine Foods 741.616689. Florida Skin-n-Bones 738.7333310. Saucy Swine-O’s 737.51665

11. Blitzkrieg BBQ 737.4999912. Smokin Your Butt BBQ Team 734.8000113. L J Smokin 734.7500014. Poverty Hill Smokers 731.5666815. Rescue Smokers 730.8166616. Cook’s Portable Smokehouse 727.0166717. Willingham’s BBQ 723.0500018. The Ross Team 719.4499819. Kinfolks Smoke’n BBQ 710.5166620. Right on Que 706.08334

OVERALL:

the Reserve Grand honors. Sauced BBQ took 3rd place with Bubba Q taking 4th and B and T BBQ taking 5th.

Team Pork Rindz had a nice top 10 finish and Saucy Swinos had another nice cook with a top 10 finish. Sauced BBQ had a 1st place in chicken, LJ Smokin and his top secret rib recipe took 1st in ribs, Suwannee River Smokers took 1st in pork and Rescue Smokers took

the top brisket score of the day.

43 teams cooked in Tal-lahassee on Friday night and Saturday and this contest was carrying into Sunday and I hope the vendors all had a great weekend. Doro-thy Johnson did a good job and all the reps and judges did a good job as usual .

Congratulations to all that got calls and see every-one at a contest soon.

2012 Southeast Regional Pigfest • Tallahassee, FL • February 17-19

Grand Champion 1st Place Pork

Suwannee River Smokers

Reserve Grand Champion

Budmeisters

1st Place ChickenSauced BBQ

1st Place Brisket Rescue Smokers

1st Place Ribs LJ Smokin’

Photos Submitted


www.KosmosQ.com

By Kevin SparksAs a competition barbe-

cue pitmaster and co-owner of Lawdawg BBQ, I am often asked “what is good barbecue”? The next ques-tion that usually comes up is “where can I get good bar-becue”? There is as much of a debate about what barbe-cue is as there is on how to cook it and how it should be served.

Many people believe that barbecue derived from “bar-bacoa”, a West Indian term which denotes a method of slow-cooking meat over hot coals. The Oxford English dictionary traces the word back to Haiti, and others claim (somewhat implausi-bly) that “barbecue” actu-ally comes from the French phrase “barbe a queue”, meaning from head to tail. Proponents of this theory point to the whole hog cook-ing method used by some barbecue pitmasters. The most convincing explanation is that the method of roast-ing meat over powdery coals was picked up from indige-nous peoples in the colonial period, and that “barbacoa” became “barbecue”.

In the northern United States, barbecue is a verb, because barbecue is cooked at a higher temperature on a grill. It is a method known in barbecue as “hot and fast”. In the south, however, barbecue is most definitely a noun. The meat is cooked at a lower temperature and for a longer period of time, a method that is called “low and slow”. Cooking your meat “low and slow” al-lows the protein in the meat to break down, resulting in tremendous tenderness and taste.

So, as you can see, there is a difference of opinion on the origins of barbecue, how it is cooked, and even how

it is spelled. Often times you will find it spelled “barbe-cue, barbeque, bar-b-que and even shorter versions of ‘cue, ‘que, and bbq”. Barbe-cue, throughout history has always been known as a non class-specific food, one that could be enjoyed by the rich or the poor.

It is often said that bar-becue originated in the old southern slave plantations and that plantation owners regularly held pig pickin’s for the slaves. They have also been featured at church picnics, private parties, and political rallies.

In the south, barbecue is pork. In Kentucky, it can mean beef or mutton. If you are in Texas, it will be beef. One thing is for sure, bar-becue is a southern cultural icon. Few people can argue that in the south. For those in the north, they seem content on grilling hamburgers and hotdogs. The preparation of barbecue is time consuming and relatively inexpensive, but it is a classic southern staple. Whether it is served pulled, chopped, or sliced and if it is served plain or with vinegar, mustard or to-mato based sauce, there will always be a long running debate on what is barbecue. One thing all critics can agree on, it is delicious.

So, what is the secret of good barbecue? Most peo-ple will disagree over how it is prepared, or how it is cooked. One thing that re-mains consistent is that most pitmasters will not reveal all of their secrets. Some cook it with dry rubs and serve it with sauce, some without sauce. Some cook it over mesquite, oak, hickory, or any of the fruit woods. What can I tell you about how I prepare my barbecue? It is given a generous dry rub of spices and allowed to sit at

room temperature to allow the spices to begin perme-ating the meat. The spices begin to break down the pro-tein of the meat, which al-lows the meat to absorb the spices. I then fire up my pit to an optimum temperature of two hundred and twenty five degrees. I use a com-bination of charcoal and a fruit wood, usually either peach or apple, which will produce a sweet, smoky fla-vor in the meat. I then place the meat on the smoker and begin cooking for anywhere from three to twelve hours depending on which cut of meat I am cooking.

We have covered the de-bated history of the origins of barbecue, and how it is prepared. But, to answer the question of what is good bar-becue, well, that is a question that will be debated as far and wide as the history. With barbecue, you have different regions that bring different things. You have Memphis, TN that claims to be the bar-becue king. Then, you have Kansas City, MO that claims to be the barbecue king. You will get different answers about good barbecue in both locations.

The best answer that I can provide you about what is good barbecue. Find any restaurant across the coun-try that dots the map. You are guaranteed to find out a lot about Americana and the tradition of the “joint”, the history of the pitmaster or family that started that particular restaurant. As a certified Kansas City Barbe-cue Society judge, I can tell you this: no one can tell you what good barbecue is. That is up to the taste of each in-dividual person. But, I can tell you that this topic has been one of great debate for many years.

What Is Good Barbecue?

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Georgia BBQ Championship Throwdown • Young Harris, GA

1. Warren Co. Pork Choppers - 681.71382. Rescue Smokers - 675.42803. Que’n Stew’n & Brew’n - 673.71424. Jacks New South - 673.71405. Uncle Chet’s - 671.99986. Bub-Ba-Q - 670.85687. South Pork - 670.28488. Pig Whisperers - 669.71389. TNT Southern Bar-B-Q - 663.999810. Killer B’s BBQ - 658.285811. Smoke On This - 653.714012. Pit Bulls Up in Smoke - 653.142213. Rocks Money Pit BBQ - 650.8572

14. QueNivorous - 650.285015. Primo Grills - 642.857216. Tomlin Barbeque - 636.570817. Sweet Smoke BBQ - 633.142618. BBQr’s Delight - 632.570619. Philly Blind Pig BBQ - 631.999620. Smokin’ Swine BBQ Crew -

615.999421. The BBQ Doctor - 611.428222. Hottie Hawg’s Smokin’ BB -

610.856023. Smokin Gun BBQ - 587.428024. Double Barrel BBQ - 500.5712

Overall:

Chicken:1. Pig Whisperers - 172.57142. Pit Bulls Up in Smoke - 171.99983. Smoke On This - 171.42864. Double Barrel BBQ - 171.42865. Que’n Stew’n & Brew’n - 170.85706. Tomlin Barbeque - 169.71447. Jacks New South - 169.14288. Warren Co. Pork Choppers - 167.99989. Rescue Smokers - 167.999810. Killer B’s BBQ - 167.4284

Ribs:1. Que’n Stew’n & Brew’n - 177.14302. Bub-Ba-Q - 176.00003. Uncle Chet’s - 171.99984. Rescue Smokers - 171.42865. Warren Co. Pork Choppers - 169.71426. QueNivorous - 169.71427. South Pork - 167.42828. Philly Blind Pig BBQ - 165.71449. Primo Grills - 165.143010. Jacks New South - 163.9998

Pork:1. Warren Co. Pork Choppers - 174.28562. Jacks New South - 173.71443. South Pork - 172.00004. Pig Whisperers - 170.85705. Rocks Money Pit BBQ - 170.28586. Uncle Chet’s - 170.28587. TNT Southern Bar-B-Q - 168.57128. Sweet Smoke BBQ - 166.85729. Killer B’s BBQ - 166.857010. Bub-Ba-Q - 165.7142

Brisket:1. Rescue Smokers - 171.99982. South Pork - 170.28563. Warren Co. Pork Choppers - 169.71424. TNT Southern Bar-B-Q - 168.00005. Jacks New South - 166.85706. QueNivorous - 165.14287. Que’n Stew’n & Brew’n - 164.00028. Pit Bulls Up in Smoke - 164.00009. Pig Whisperers - 163.999810. Bub-Ba-Q - 163.4284

Top Left: Grand Champion, War-ren County Pork Choppers Top Right: First Place Chicken Winners, Pig Whis-perers Left: Reserve Grand Champions, Rescue Smokers

Photos Submitted

Danny and Rebecca Coogle Pit Bulls Up In Smoke

Michael Mixon and Andy SpeightJackʼs New South


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.

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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

The Georgia Barbecue Association (GBA) is proud to announce two new events on its competition calendar – Fernandina Beach and Hawkinsville.

The “GBA is Goin’ Coastal” cook-off will be at Central Park in beauti-ful Fernandina Beach on June 8-9, 2012. For the first time ever, the GBA is crossing the border and heading to the Sunshine State. The City of Fernandi-na Beach and the Recreation Department invite all GBA members to come be a part of this historic event. For more information contact Jar Robertson at (904) 277-7350 ext 2013 or by email:

GBA Announces Two New Contests

[email protected]. The GBA is returning to

Hawkinsville in the fall on 2012 for the Hawkinsville

Harvest Fest — Pigs & Produce on October 26-27, 2012. The contest will be held in down-town Hawkins-ville. The GBA is proud to back in this great city and is looking

forward to another outstand-ing contest. Details and ap-plications can be obtained by contacting Karen Bailey, Director for Better Home-town, at (478) 783-9294.

Cook team and judge reg-istration forms will also be available on the GBA web-site – www.bbqga.com.

By Dana Hillis Blitzkrieg has followed

the game plan to a tee win-ning their first Grand at the Southern Smoke BBQ in Dundee Florida. Tommy finished last year off strong and started 2012 with a good 5th place finish in Naples, a Reserve Grand in Fort Pierce and finally top hon-ors in Dundee. It is fun to see teams get excited to win and everyone was proud for

Blitzkrieg Wins 1st Grand At DundeeGavin because we all know he is the secret weapon that makes them win. Big Papas kept their hot streak go-ing with the Reserve Grand and Getta Grip almost won their 1st grand with a 1st in chicken and ribs but their usually strong brisket finish was not there for them this week. Getta Grip ended up 3rd, Lang Smokers finished a strong 4th and Palm Beach Porkers took 5th. I cant wait

to see Lang Smokers win their 1st FBA Grand to see Cody do some serious back-flips.

Getta Grip had their big start with a 1st in chicken and ribs, Git R Smoked had 1st in pork and Blitzkrieg iced the Grand with a 1st in brisket.

Pops Q had a real good cook in the Backyard event and took home the Backyard Grand Championship.

Melissa Brown pulled off a great contest setting up in the parking lot of the local Winn Dixie which is hard to do. They had a great electri-cian who worked his tail off getting power hooked up and the little Italian restaurant provided a great dinner for everyone. This contest has the opportunity to be really big and everyone worked hard making this an enjoy-able contest.

CHICKEN: 1 Getta Grip BBQ 194.299992.Big Papa’s Country Kitchen 193.616663.Blitzkrieg BBQ 192.683334. Lang BBQ Smokers 188.083335. Hogs Gone Wild BBQ 185.049996. Kick Yo’ Butt 184.816667. Shanty Town BBQ 184.566678. All Fired Up & Kicking Ash 184.400009. The Q 183.4500110. Git-R-Smoked 181.63333

RIBS: 1. Getta Grip BBQ 194.299992. Big Papa’s Country Kitchen 193.616663. Blitzkrieg BBQ 192.683334. Lang BBQ Smokers 188.083335. Hogs Gone Wild BBQ 185.049996. Kick Yo’ Butt 184.816667. Shanty Town BBQ 184.56667

8. All Fired Up & Kicking Ash 184.400009. The Q 183.4500110. Git-R-Smoked 181.63333

PORK: 1. Getta Grip BBQ 194.299992. Big Papa’s Country Kitchen 193.616663. Blitzkrieg BBQ 192.683334. Lang BBQ Smokers 188.083335. Hogs Gone Wild BBQ 185.049996. Kick Yo’ Butt 184.816667. Shanty Town BBQ 184.566678. All Fired Up & Kicking Ash 184.400009. The Q 183.4500110. Git-R-Smoked 181.63333

BRISKET: 1. Blitzkrieg BBQ 194.366652. Palm Beach Porkers 194.050003. Lang BBQ Smokers 188.900004. Git-R-Smoked 188.11667

5. Sweet Smoke Q 186.983346. Hot Wachula’s 186.483337. Kick Yo’ Butt 184.333338. Two Crackers Cookin’ 183.949999. Big Papa’s Country Kitchen 183.7500010. Porker Face BBQ 181.46667

Overall: 1. Blitzkrieg BBQ 757.916632. Big Papa’s Country Kitchen 755.900003. Getta Grip BBQ 752.916654. Lang BBQ Smokers 751.733325. Palm Beach Porkers 744.849986. Git-R-Smoked 744.683337. Unknown BBQ 743.983308. Hot Wachula’s 738.216679. Hogs Gone Wild BBQ 735.8166510. The Q 734.61668

Lakeland Pig Festival • Lakeland, FLJanuary 27-28, 2012 • KCBS


Chicken:1. Good Buddies BBQ - 177.71422. Hot Wachulas - 176.57143. Big Papa’s Country Kitch - 176.00004. Dr, BBQ - 174.28565. Everglades Seasoning BBQ - 173.14286. Team Holy Hog BBQ - 170.85727. Bamboo Warrior - 170.85728. Git-R-Smoked - 168.57149. All FiredUp & Kicking As - 166.285610. Accutech BBQ - 165.1426

Ribs:1. Florida’s Divine Swine - 170.85762. Everglades Seasoning BBQ - 170.28543. Sweet Smoke Q - 168.00024. Git-R-Smoked - 166.85725. Good Buddies BBQ - 166.85726. Naked Bones - 165.14307. Great Lakes BBQ & Feed C - 164.00008. Kathleen Roadkill - 164.00009. Dr, BBQ - 163.999810. Accutech BBQ - 161.7142

Pork:1. Sun State Smokers - 174.85722. Great Lakes BBQ & Feed C - 174.28563. All FiredUp & Kicking As - 171.99984. Dr, BBQ - 170.85725. Everglades Seasoning BBQ - 169.71426. Hot Wachulas - 169.71427. Florida’s Divine Swine - 168.57168. Southern Style BBQ - 166.85709. Big Papa’s Country Kitch - 166.857010. Bamboo Warrior - 165.1426

Brisket:1. Big Tymer BBQ - 176.57142. Good Buddies BBQ - 175.42863. Whiskey Bent BBQ - 172.00004. Naked Bones - 171.42865. Big Papa’s Country Kitch - 170.28566. Git-R-Smoked - 169.71447. Getta Grip BBQ - 169.14308. Team Holy Hog BBQ - 168.57129. Hot Wachulas - 167.428610. All FiredUp & Kicking As - 166.8570

1. Good Buddies BBQ - 684.57102. Hot Wachulas - 671.99983. Dr, BBQ - 671.42844. Big Papa’s Country Kitch - 669.71405. Everglades Seasoning BBQ - 669.71386. Great Lakes BBQ & Feed C - 666.28547. Git-R-Smoked - 665.14288. Florida’s Divine Swine - 658.28589. All FiredUp & Kicking As - 657.142210. Naked Bones - 655.4284

11. Southern Style BBQ - 651.999812. Whiskey Bent BBQ - 647.428613. Kathleen Roadkill - 642.857014. Accutech BBQ - 642.285215. Sweet Smoke Q - 641.714416. Bamboo Warrior - 638.856817. Big Tymer BBQ - 638.856618. Team Holy Hog BBQ - 638.285219. Getta Grip BBQ - 636.571620. Sun State Smokers - 623.4282

Overall:

Sam’s Club National BBQ Tour • Tampa, FLFebruary 17-18, 2012 • KCBS

Chicken:1. BubbaChucks BBQ - 176.57142. Parrothead Smokers - 174.28563. Hogs Gone Wild BBQ - 173.71464. Kick Yo Butt BBQ - 171.99985. Dizzy Pig - 170.85706. The Smokehouse Bandits - 170.28547. Cool Smoke - 169.71448. Hot Wachulas - 169.71429. Everglades Seasonings BB - 168.571410. Uncle Kennys BBQ - 168.0000

Ribs:1. Git-R-Smoked BBQ - 173.14322. Parrothead Smokers - 173.14303. 3 Eyz BBQ - 172.57144. Swamp Boys - 172.00005. Pellet Envy - 172.00006. Good Buddies BBQ - 170.85727. Kathleen Road Kill - 169.71448. Everglades Seasonings BB - 168.57149. Naked Bones - 168.000010. Palmetto Smokehouse - 167.4288

Pork:1. GB’s BBQ - 174.85722. Kick Yo Butt BBQ - 172.00003. Swampwater Boys - 172.00004. All Racked Up - 171.42845. Pellet Envy - 170.85706. Team Low Rent - 169.71447. Everglades Seasonings BB - 169.71448. Eb’s Pit Stop BBQ - 169.14289. Uncle Kennys BBQ - 169.142810. Good Buddies BBQ - 168.5714

Brisket:1. Everglades Seasonings BB - 177.71442. Cool Smoke - 172.00043. Firehouse BBQ - 172.00024. Wicked Que - 172.00005. Git-R-Smoked BBQ - 171.42866. Smoke on the Lakes - 170.28567. Pellet Envy - 168.57148. Whiskey Bent BBQ - 167.42869. Hot Wachulas - 167.428610. Rock River BBQ - 167.4284

1. Everglades Seasonings BB - 684.57162. Cool Smoke - 674.28623. Pellet Envy - 669.71384. Git-R-Smoked BBQ - 665.71465. Parrothead Smokers - 664.57106. Rock River BBQ - 663.42827. Uncle Kennys BBQ - 659.99968. Serial Griller - 658.85729. Good Buddies BBQ - 657.714210. Whiskey Bent BBQ - 656.0000

11. Fatt Ashes - 654.857012. Firehouse BBQ - 651.428413. Kick Yo Butt BBQ - 650.856814. Unknown BBQ - 650.285815. Chix Swine Bovine - 646.857216. Wicked Que - 646.856817. BubbaChucks BBQ - 646.285418. Hot Wachulas - 646.285419. 3 Eyz BBQ - 644.570820. Palmetto Smokehouse - 643.4290

Overall:


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Superbowl 2012

It was a good time had by all at the Super Bowl!! We got in Thursday Night and stayed in Rushville, Indiana.

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We went to The Historic Park Restaurant the next mourning and ate some of the best ribs we ever ate. We had to get and interview and shoot around on the restau-rant there were two of them. Then we headed out to In-dianapolis.

We arrived in Indy about 8am and walked around the city to find everything and came across The Weber Grill Restaurant. I returned later to shoot the restaurant and it was a 5 star restaurant. Fan-cy wood, great food, culi-nary chef, and it was packed out. They had a statue in the corner of Mr. Stephens the create-er of Weber Grills. There was a regular Compe-tition 10X10 out front with The Weber Grills in there with food samples.

SATURDAY, MARCH 17, 2012SATURDAY, MARCH 17, 2012

COOK-OFF COMPETITIONCOOK-OFF COMPETITION

CHANCE TO WINCHANCE TO WIN LIVE ENTERTAINMENTLIVE ENTERTAINMENT

10 a.m. - 6 p.m.10 a.m. - 6 p.m.

PRESENTING SPONSORBLOOD DRIVE SPONSORED BY

The we went down into the town square where they were cooking a whole hog. They left the original fat and all on it. It wasn’t really sea-soned but with Kingsford Charcoal. We did and inter-view and he mentioned we should go to The Smoking Goose Meatery where they make 30 dollar a pound cold smoked, cold aged, and such meats.

We spent the rest of the time with The Party Trailer.com and shot the tailgating party. It was hard to believe we were at the Super Bowl. The whole town hated New England was in The Colts Locker Room. Everyone from Indy wanted The Gi-ants to win. They Won!! It was and experience I’ll nev-er forget!

By Dana HillisThis contest is one of

the premier contests in the country. Everything about this contest from generating funds to help so many kids, watching so many people work so hard for such a good cause and seeing everybody that likes to be a part of this event makes us proud to be able to win here. This was our 6th year being a part of this contest and to know our name will be on the trophy in the Boys and Girls club makes us truly proud.

Big Papas squeaked out the Grand over Forrest Fine Foods who took Reserve by a hair over the hometown Bubba Chuck team. If Mike and Adam were able to cook more contests they would be the team to beat every week. 4th place went to the always tough Team Unknown who

Smoke On The Water Belongs To Big Papalooks to be heading in the right direction under the new boss of the team known as Sugarfoot Lee. Sho Gud BBQ keeps cooking well and took the 5th spot.

Gordon with GBs won 1st place chicken, Jacks Old South took 1st in ribs, For-rest Fine Foods had a near perfect score to take 1st in pork and Team Unknown had the best brisket of the day.

How Frank keeps mak-ing this contest better every year is amazing. The enter-tainment is always 1st class with great music, artists that paint mystery pictures while the music plays, great per-formances by the kids from the club and flyovers and glow in the dark hang glid-ers that are just awesome. The crowds came out to enjoy some good bbq and

just take in the day. Myron Mixon said this was the best contest he has ever been to and the waiting list to get in and cook is always full.

John and his crew from Squeels On Wheels are sponsored by Louisville Slugger and came on stage to give The Boys and Girls club a great gift of bats and baseball equipment that they were proud to donate. These guys are always fun to have at a contest because they know how to have a good time.

Thanks to everyone in-volved for making this contest a great one and I cant wait to see what Frank comes up with for next year. We always get a nice letter from Frank thanking every-one involved with the con-test and we look forward to it every year.

1 Big Papa’s Country Kitchen2 Forrest’s Fine Foods3 Bubba Chuck4 Team Unknown5 Sho Gud BBQ6 Uncle Kenny’s BBQ7 Hot Wachula’s8 GB’s BBQ9 Git-R-Smoked10 Wooley Bully BBQ Mafia

11 Swamp Boys12 Naked Bones13 Good Buddies14 Whiskey Bent BBQ15 Smoky Dog16 Jacks Old South17 Blitzkrieg BBQ18 Fatt Ashes BBQ19 Getta Grip BBQ20 Boca BBQ

OVERALL:

McCormick Cumin-Rubbed Steak with Avocado Salsa Verde


Michael McDearmanAmerican Grillmaster Experience

Get Fired Up Foods!

Total Recipe Time: 20 to 25 minutes

1 boneless beef top sirloin steak, cut 1 inch thick2 teaspoons McCormick Ground Cumin1-1/2 teaspoons McCormick Grill Mates Montreal Steak

Seasoning, divided 1/2 cup tomatillo salsa 1 small avocado, diced 2 tablespoons chopped fresh cilantro 8 small corn tortillas (6 to 7-inch diameter), warmed

Toppings: Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges

1. Combine cumin and 1 teaspoon steak seasoning; press evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

2. Meanwhile, combine salsa, avocado, cilantro and remaining 1/2 teaspoon steak seasoning in small bowl. Set aside until ready to use.

3. Carve steak into slices. Top tortillas with equal amounts of beef and avocado salsa. Garnish with Toppings, as desired.

Makes 4 servings


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Smokin’ Grill BBQ Body Byling, LLC Jack’s Old South

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Schedule of EventsFriday : Cooks Meeting: 5:00PM Friday Night Judges Meeting: 6:00PM Margarita Turn In: 6:30-6:45 PM Brunswick Stew Turn In: 7:00 – 7:15 PM Dessert Turn In : 7:30 – 7:45 PM The Mid-Life Chrystlers Are Going To Start Between 8 and 9 PM and will be the night entertainment. A great Southern Rock Band you don’t want to miss!

Saturday : Bloody Mary : 9:00 -9:15AMJudges Meeting Tentatively @ 9:30AMPork Loin : 10:15 – 10:30 AMChicken : 11:00 – 11:15 AMPork: 11:45 AM – 12:00 PMRibs: 12:30 – 12:45 PMBrisket: 1:15- 1:30 PM

FINALS FOR GBAPork Loin 1:45-1:50 PM

Pork 2:15-2:20 PM Ribs 2:45-2:50 PM

Awards Ceremony : 5PM(This will conclude the event)

Bethel Smokers Smokinwilly SquealersRescue SmokersBubba GrillsDW’s Kountry CookersRay Scott Outdoors BBQHeavenly HawgsMacon BaconShade Tree SmokersSunset SmokersHicktown-HossPop ‘n’ ChubbysSmokin’ Grill BBQ Smokin’ AJ’sFat Willies BBQ Dixie Davis CooksThe BBQ Doctor Smarr Cooking CrewHouston Hawg HustlersFat Boy’s Smokin’ BBQDixie QueClyde’s Cooking Kudzu Q Smokin’ Swine BBQFlaming ButtsRib JobNaked ChickenFlyin’ Swine Smokers

Hawgdaddys BBQOld Henry’s BBQW.E.E. CookingRusty Bullet BBQHoly SmokesSmoke RisenBarbecue CrewPower Porkers (Flint)Smokin The Good StuffAunt Mary’s BBQ BrigadeSmokin’ 42 BBQCross Roads Cookers II LJ Smokin’ Blazin’ Butts57 Smokehouse BBQComSouthBig D’s Firehouse SmokersHoly Smokers Rib RanchHarry’s Backwoods BBQJack’s New SouthSmokin’ DillasQue The MusiakLoose BonesLang Smokers Law Dawg BBQRockin’ Bear Café’Sauced Hogs Smoke Shack

Cook Teams:

2 Cooking Racks Inside, Lower 36”x72” and Upper 27”x72” 2 Doors on one side Easy to Clean 3.5’x4’ Cargo Area in Front of Trailer Reverse Airfl ow Plate for Smoking 1200 Degree High Temp Coating on Body fully Welded Trailer DOT Trailer Lights 2 3500lb Axles with NEW 15” tires safety chains and 2” ball coupler Contact Roger today: Mo-bile Space Sales and Rental 866-899-3906436 Ga Highway 247 SBonaire, GA [email protected]

Other Bubba Grill Models Also Availabe! Call Con-tact Roger today: Mobile Space Sales and Rental 866-899-3906436 Ga Highway 247 SBonaire, GA [email protected]


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Call Danny : 478-808-2708

2011 Yamaha YZ 85Great Condition • Very Clean • Garage Kept • Perry, GA

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Place your used items for Sale in The BBQ Times Classifi eds for

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Southern Pride Model #BPK-700-SLSELike new and clean. Email: Don [email protected]

Super nice Smoker for sale that is BRAND NEW and never used. I have only a few left at this price. They are priced to sale and are excellent reverse fl ow professional smok-ers. Shop around and you will not fi nd a better price than this. I am wholesaling these smokers out. First Come fi rst Served.fi rebox, grill on rear, pro-pane burners on back for frying or boiling your fa-vorite foods, new axle, new tires and wheelsCan deliver for $1.50 per loaded mile from Athens, GA 706-621-2118 Call or Text

Traeger Grill is in excellant condition. Model # BBQ 075. It uses wood pellets for it’s heat sourse. Pellets come in a variety of wood spieces, such as oak, mes-quite, pecan just to name a few. It’s an electric BBQ so you can cook under a patio cover. For more info call @ 478-397-5805 anytime before 8 pm.

55 gallon drum grille with two cooking racks and smoker box made of heavy gauge steel.Stand is made of heavy gauge steel.

call 478-390-7328

Big Bubba 500 gal 2 or 4 door BBQ pit with a pro-pane gas ignite starter in smoke box. Cooking on this grill is from char-coal and/or meat can be smoked from using the smoke box. Like all of our units this one is built with quality components and a professional paint job. Gas is used for 2 fryers on the front and starting the wood in smoke box or for added heat through the smoke box while cooking. There are no gas burners inside the actual grill for cooking

500 gal. Grill Smoke or use Charcoal Wood Burning oven 2 Propane Holders in Front and 2 Fish Fryers 2 Stainless Steel 500 De-gree Thermometers


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Join our bubba grills family!Located right in the Heart of Central Georgia in Haddock, GA.

Undefeated in the

2011 BBQ Season

Coming in June!

INTRODUCING“the super cooker”

BBQ Times February 2012

Documents

Transcript of BBQ Times February 2012