Best of the Best to Battle At Sam`s Club BBQ “Bash”

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
august 2010
Postmaster: Dated Material. Please deliver by August 10,2010
The Monthly Publication of the Kansas City Barbeque Society
Best of the Best to Battle
At Sam’s Club BBQ “Bash”
COMPETING
TEAMS
®
2 MEN & A PIG (29)
4 LEGS UP BBQ (9)
By Dawn Endrijaitis
4 SMOKIN BUTTS (36)
Bob Fields, senior director of Meat and Deli for Sam’s Club,
agreed with Wells and noted that this is just a starting
point. “Our immediate goal is to use this competition
to showcase and reward the talents of the top KCBS
teams, while at the same time turning it into an
educational experience for our Members, partners,
During the early stages of this new relationship,
Sam’s Club expressed an interest in hosting KCBS suppliers and associates. Our industry-leading meat
contests in its parking lots throughout the U.S. Because and fresh departments truly want to understand,
the membership warehouse has nearly 600 locations serve and support this industry.”
and provides practically every food and contest item
Because KCBS will be helping
a BBQ team needs for an event,
facilitate the pilot contest,
this exciting idea will soon be
anyone interested in judging
tested for the first time at The
or volunteering for the event
Sam’s Club Invitational BBQ Bash.
is encouraged to contact the
KCBS office. Sam’s Club will
A pilot program, The Sam’s Club
also be helping KCBS further its
BBQ Bash will host some of
mission to promote barbecue
this year’s best performing
by conducting demos that
KCBS teams in the U.S. on
focus on meat safety, cooking
August 21 at its Midwest City,
tips and flavoring techniques.
Okla., location. The parking lot
Several Sam’s Club suppliers
will allow for only 25 teams,
will be on-site to help educate
so teams were invited based
and interact with consumers.
on their team-of-the-year
standings as of July 9, 2010
“This is definitely an ideal
(halfway through the season).
opportunity to promote barbecue
They will be competing for
as America’s cuisine, and we
a prize purse of $25,000 in
Sam’s Club is the Official Supplier of KCBS
couldn’t be more excited to have
cash. (For a complete list of
Sam’s Club as our partner in doing that,” Wells said.
competing teams, see sidebar.)
BIG CREEK BBQ (4)
Someone once said, “A journey of a thousand miles
begins with a single step.” This couldn’t be truer with
the new journey The Kansas City Barbeque Society is
now taking with its official supplier, Sam’s Club®.
“This is an exciting opportunity for competition
barbecue and KCBS,” said Carolyn Wells, executive
director of KCBS. “Sam’s Club is really delving into our
industry and trying to support every aspect of what
we do. The teams who get to participate in this pilot
program will have a chance to help us and Sam’s Club
formulate a great, rewarding program for 2011.”
KCBS certainly invites all members to join us for this
inaugural Sam’s Club BBQ Bash. But if you can’t make
it, don’t worry. This amazing journey could be bringing
a similar event in 2011 to a Sam’s Club near you!
For more information on the Sam’s Club BBQ Bash,
stay tuned to www.KCBS.us.
Inside
Welcome!
KCBS New Members
Competition Heats Up
Retail List
4
Books, Seasonings & More
Class Schedules
18-19
Cooking, Judging & Table
Captain Classes
Upcoming Events
2010 Events
28-31
Contest results
34-38
BIG T’Z Q CRU (13)
BUB-BA-Q (10)
BUFFALOS BBQ (8)
BUTCHER BBQ (6)
FLORIDA SKIN & BONES (24)
GILLY’S BARNSTORMIN’ BBQ (25)
K.C. CAN CREW (7)
LEARN2Q.COM (38)
LITTLE PIG TOWN (12)
LOTTA BULL BBQ (15)
MUNCHIN HOGS @ THE HILTON (5)
PELLET ENVY (3)
RHYTHM ‘N QUE (20)
SMELLY BUTTS BBQ (26)
SMOKE ON WHEELS (23)
SMOKIN’ TRIGGERS (27)
SOUTH PORK (35)
SWIGGIN’ PIG (19)
THE LONG DAWGS (16)
THESLABS.COM (17)
TWIN OAK SMOKIN’ CREW (22)
These teams represent 25
of the best KCBS teams in
America. Their official rankings
as of press time, July 20, are
listed in parenthesis.
Volume 25, Issue 8
11514 Hickman Mills Drive
KCMO 64134 Phone: 800.963.5227
40-42
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – august 2010
bullsheet – August 2010Page 3
ATTENTION ALL KCBS CERTIFIED BARBECUE JUDGES
Reminders, Regulations, and Responsibilities
By Ed Roith, PhB.
Recently, it was brought to my attention that some of our Certified Barbecue Judges have lost sight of the mission of The Kansas City Barbecue
Society. Our mission is “to celebrate, teach, preserve, and promote barbeque as a culinary technique, sport and art form. We want barbeque
to be recognized as America’s Cuisine.” When I heard of teams receiving comment cards that read “I judged down a few points because the
entry was cool/cold” or “The entry was very tasty, great looking and well
cooked, but was judged down one point because of no lettuce or parsley”
I became alarmed.
Take a minute to stop and think about what you were taught during
your certification class. We do not judge on the temperature of an entry because the cook has little to do with this once it makes the turn-in
table. Numbers are changed, table captains record their tray numbers
and depending on the number of teams competing, it may take time before the entry makes it to the judging table. This is especially true when
it comes to the pork and brisket entry as the Table Captains are diligently
trying to take boxes that they have not previously judged.
In addition, a judge that is true to the rules of judging will concentrate
on the appetizing, neatness and the overall presentation of the product,
not the garnishment surrounding the meat. Garnish is optional. Keep in
mind this is a meat contest, not a lettuce/parsley contest.
Another quick reminder, there is NOT a time limit on completing your
30 contests to be eligible for your Master CBJ. Also, do not forget to
cook with a team before turning in your list of contests. This can be done
at anytime during the judging process. You do not have to wait until you
have judged all 30 contests. I personally suggest that you work with a
team as early as possible so that you understand what a contest cook
has to accomplish before the entry is turned in. Also, do not go to the
expense of sending your completed forms by certified mail. When you
have completed your requirements for your Master Test, simply copy the
forms and send them by regular mail. Due to my consistent traveling
as a CBJ instructor, there are often times I am not available to sign for
certified mail, thus slowing down the process of getting you your test.
Regular mail is best.
For some time, judges have been asking to receive credit for judging a
Backyard contest. We have stayed away from this because most Back-
yard contests vary so much on the type of entries they allow. In the past,
no credit has been given for these contests because you are becoming a
Master Judge of the four basic KCBS categories; chicken, pork ribs, pork
butt/shoulder and beef brisket. You’ll be happy to know, we have a policy
that enables you to receive credit when judging a Backyard contest.
A. To receive full credit for judging the Backyard contest, the contest
MUST require the backyard cook to present all four of the KCBS required
meats to be presented for judging and MUST be presented under the
rules of KCBS presentation required for a sanctioned contest.
B. To receive half credit for judging the Backyard contest, the contest
MUST require a minimum of two of the basic KCBS meats and again they
MUST be presented under the rules of KCBS presentation required for a
sanctioned contest.
C. A total of four of these contests, regardless of full or half credit, can
be used towards the required 30 contest for Master Judge Certification.
There are no exceptions.
The same applies if you Table Captain a backyard event. The rule still
applies that you may only judge a total of 4 backyard events when earning your Masters. It does not matter how much credit was received, full
or half, only 4 events are allowed.
Finally, I need to address a recurring problem that has been brought
to my attention via organizers and KCBS reps. It seems that some judges are taking their responsibilities as a judge not seriously enough. As
our organization grows, we take great pride in telling organizers that our
Judges are “the best of the best.” Yet, time and time again we are hearing that judges are failing to show up for assignments, causing the reps
and our organization embarrassment. Many times a contest will strive
to have 100% CBJ’s only to be disappointed when several judges fail to
stand by their commitment. This leaves them no other choice but to fill
those spots with non certified judges. I understand that there may be
times when an emergency may cause you to cancel. Please, if you are
unable to perform your duties, contact the organizer as soon as possible
so they may contact another CBJ to fill your spot.
Feel free to contact the KCBS office if you have any questions or concerns.
Behind the Scenes; Long Dawgs BBQ
By Dawn Endrijaitis
If you would like to see your team featured in our new Behind the Scene section of the Bullsheet, shoot us an email at [email protected].
“Have Dogs and Smoker; Will Travel” should be the motto of Dan and
Jennifer Watson with Long Dawgs BBQ. With three comedic Dachsunds,
Lewey, Herschel, and Dixey as “mascots” this Tennessee team has a lot
to bark about. With 4 Reserve Grand Championships under their belt,
the Long Dawgs received their first Grand
Champion win in May of
2010 and their second
only a month later.
How did this pack get
started? In 2006, after finding out that Jen
was cancer free, they
decided to start living
the dream of competition barbeque and they
haven’t stopped since.
They gathered inspiration from some well
known ‘quers; Byron
“Buttrub” Chism, and
John and Kathy from Wild Bunch Butt Burners
and hit their first contest at Opryland in Nashville.
There, they quickly made friends with two teams
also new to the circuit, Swiggin’ Pig and DoRagQ.
Long Dawgs usually travel between 5,000-7,500
miles each year competing in 18-20 contests all
over the United States. They say traveling is one
of the best aspects of competition barbeque.
Some of their favorite contests are held in small,
quaint, beautiful towns that are frequently off the
beaten bath. Dan admits he has a lot of treasured
memories from these trips and looks forward to them every year.
When I asked Dan what his favorite category to cook was, he replied “I
enjoy cooking each category and each holds their challenges for us. We
have historically been best at Ribs and Brisket but our Pork has really
come up this year. Part of the fun and challenge to cooking BBQ – especially the long cooks, is adjusting your cooking techniques to weather
changes, changes in temperature and humidity, smoker malfunctions,
and other unforeseen variables that you just cannot expect to have to
contend with!” I couldn’t have said it better myself.
As is custom in this interview, I asked the Long Dawgs what advice they
would give to a new team
just starting out. The reply; “Run as far and fast
as you can! Just kidding!
My advice is to keep it
simple and be consistent
in every part of your preparation, cooking, and presentation.” It takes a lot
of patience, practice, and
persistence to be a successful competitor and
the little bit of advice we
do receive from our teams
each month consistently
shows us this.
A funny twist to this story is what this couple
does for a consistent living, or what I like to call
“the 9-to-5.” He works for Erickson Manufacturing, who makes tie downs and tow products. Jen
is an Environmental Specialist for the State of
Tennessee. How ironic is it that they spend their
weekends tying down an EZ Up and weathering
the elements of the environment? Karma…
In closing I asked Dan and Jen from Long Dawgs BBQ to tell me what makes their team standout from the 5,000+ team currently competing.
“There are so many great and unique teams out
there.” Dan said. “We just do what we enjoy from week to week while
also fitting in 2 full-time jobs and traveling for work many weekends. We
love the art of cooking BBQ and that shines through in our product. We
enjoy sharing our love for BBQ with family and friends, who are spread all
around the U.S., by inviting them out to cook-offs as we travel all across
this wonderful Country.
kcbs retail list
BBQ Books
The first price is for members only!
500 Barbecue Dishes
Paul Kirk..................................................... $15.95
America’s Best BBQ
Ardie Davis & Paul Kirk............................ $20.00
Barbecuing & Sausage Making Secrets
Knote............................................................ $14.95
Big Bob Gibson’s BBQ Book
Chris Lilly.................................................... $24.99
Competition BBQ Secrets
Bill Anderson............................................ $29.95
The Grand Barbecue (hardcover)............. $34.95
Great American Barbecue
& Grilling Manual
Smoky Hale................................................ $19.95
Great BBQ Sauce Book
Ardie Davis..................................... $14.95/$15.95
Grilling America
Rick Browne................................................ $25.95
The Kansas City Barbeque Society
Cookbook...................................Members $20.95/
..............................................Non-Members $22.95
The Kansas City Barbeque Society Cookbook- 25th Anniversary Edition
..................Members $22.99/ Non-Members$24.99
Mastering the BBQ (Michael Stines)........ $19.95
Paul Kirk's Championship Barbecue Sauces
Paul Kirk..................................................... $11.95
On the Grill Backyard Bunglers
Steve Tyler................................................... $19.95
Real Barbecue by Vince Staten/Greg Johnson.....$16.95
Ribstars – Richard McPeake...................... $17.95
Smoke & Spice •James Beard Award
Jamison....................................................... $16.95
Startin’ The Fire
George Hensler............................................$12.99
Whatcha Need to Know to BBQ like a Pro
Ron Lutz...................................................... $14.95
They Were Smokin’
Billy Bob Billy............................................. $24.95
Shipping and Handling per cookbook is $5.00
Pins & Accessories
2010 KCBS 25th Anniversary Pin.................$3.00
Specialty Pins
Missouri Pin................................................... $3.00
Pig, Cow, or Chicken Pin............................... $3.00
Past Years KCBS Pins Limited Quantities
‘08, 20th Anniversary Pin (‘06)
2005, 2003, 2009...................................Each $2.00
Chop Chop, Jr.................................................. $2.00
BBQ Seasonings & Sauce
Bad Byron’s Butt Rub (4.5 oz/2 lb)..... $4.00/$12.00
Butch's Smack Your Lips BBQ Seasoning
(8 oz.) regular or cajun............................... .$5.00
Fire Bug Grillin Sauce (18 oz)mild or hot......$6.00
Don’s BBQ Seasoning (6.1 oz).........................$5.00
Happy "Holla" BBQ Seasoning (6.4 oz.)......... $5.00
Happy "Holla" Steak Seasoning (3 oz.).......... $2.50
Head Country Rub (6 oz/2 lb)............. $4.50/$13.00
Howton Farms All Purpose Rub. (13.5 oz.) ..... 7.00
KC Backyard Rubs (7 oz.)
(KC Style or Bold & Spicy).......................... $5.00
KC Rib Dr. (3.2 oz.)......................................... $3.00
KC Rib Dr. (6.0 oz.)......................................... $5.00
Lotta BS Poultry Spice (7 oz.)........................ $5.00
Lotta BS Beef & Pork Spice (7 oz.)................. $5.00
Paradise Ridge Dry Rub/Seasoning (12.7 oz.).$7.00
Paul Kirk Seasoning (1 1/2 lb).......................$13.00
Pig Pen’s Seasoning (5.5 oz.).......................... $5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.).....$5.00
Rock River Stampede
Steak Seasoning (6.5 oz)...................................... $5.00
Rock River Rub (7 3/4 oz.)............................... $5.00
Smokin' Guns BBQ Rub (8 oz) mild or hot............. $6.00
Trim Tabb's Pig Powder (12 oz)..................... $7.00
BBQ DVD’s
Shipping and Handling per video is $5.00
Real BBQ Know How- Troy Black...........$29.99 ea
Happy "Holla"- Ed Roith- ................... $38.00 ea
VHS.................$36.00 set
How-To Barbecue- Chicken-VHS Only..$10.00 ea
Looking for a product
everyone will enjoy? Check out
the KCBS Retail List!
(Please allow 4-6 weeks for delivery).
KCBS Order Form
kcbs, 11514 hickman mills dr., kcmo 64134
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Kansas City
Barbeque Society’s
Side Dish
our mission
The mission of the Kansas City Barbeque Society
is to celebrate, teach, preserve, and promote
barbecue as a culinary technique, sport and art
form. Our goal is to have barbecue recognized as
America’s Cuisine.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
Periodical postage is paid at Kansas City, Missouri 64108.
Postmaster: Send address changes to Kansas City BullSheet, 11514 Hickman
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Kansas City BullSheet is the official members-only publication of the Kansas City
Barbeque Society©. Join KCBS today to get your subscription started. See Page 8 for
our membership application.
Kansas City Barbeque Society
1514 Hickman Mills Drive
Kansas City, MO 64134
Phone: 816.765.5891
Toll Free: 1.800.963.KCBS (5227)
Fax: 816.765.5860
Visit us on the web: www.kcbs.us
We reserve the right to edit any article,
ad or comment.
Photos By:
Michael Ianzito
Richard Preston
Mark Lorensen
Wayne Jarrett
Columnists:
Mike & Chris Peters- The Great American BBQ
Tour Recap
Bob Lyon- Pacific Northwest
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education Corner; The Readers Recipe Exchange
Eric Devlin- Reading by Firelight Book Review
George Hensler- Startin’ The Fire
Dawn Endrijaitis- Staff Writer/TOY Coordinator; New Member Services Manager
Mike Garrison- The Adventures of the Flying
BBQ Judges
Articles By:
Ed Roith
Sonny Ashford
Merl Whitebook
Vicki Turnbow
Bill Anderson
Gary Reith
Luann Moth
Madeline Novey Loveland
Bill & Debby Gage
the kansas city Bullsheet and
Banquet Inquiries
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
Special Projects Manager
[email protected]
Member services &
Team of the year Inquiries
Dawn Endrijaitis
Team of the Year Coordinator &
New Member Manager
[email protected]
accounts receivable & Payable
Sybilla Hawkins
Manager, Member Services
[email protected]
Contest sanctioning and
Volunteer Inquiries
Karen Walker
Manager, Contests and Volunteers
[email protected]
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Mike Lake - President
Don Harwell - Vice President
Mike Budai - Treasurer
Merl Whitebook - Secretary
All rights reserved,
Kansas City Barbeque Society© 2009.
KCBS Content Disclaimer
The content of this newsletter is published on behalf of KCBS members and is offered for
informational and entertainment purposes only. We strive to be as accurate as possible, but
can not guarantee accuracy in all matters due to deadlines, multiple sources and the complexity of publishing a product of this magnitude. We encourage and welcome our members to
bring inaccuracies to our attention so that they can be corrected as soon as possible in subsequent editions. From time to time, KCBS will invite and include commentary from members,
independent authors, contributors and various other entities who want to share BBQ tips,
techniques, info and secrets with our membership. In such cases, we will endeavor to mark
such contributions as “Commentary”. As a result, it is important for our members to realize
that any and all opinions expressed by contributors are solely that person’s opinion and do not
reflect the opinions of KCBS, the KCBS Board of Directors, our membership at large or the
National Partners of KCBS. You should not treat any opinion expressed by individual contributors as an inducement to change or suspend any specific KCBS rules and/or regulations. Any
such change or suspension will be clearly communicated by an official KCBS alert from the
Board of Directors. In general, KCBS welcomes original contributions of all kinds that have
anything to do with BBQ or competitive BBQ in general. However, for the betterment of our
society, KCBS reserves the right to moderate, edit or deny any contributions that are factually
incorrect, grammatically incorrect, counter productive to our mission, or inflammatory and/or
confusing to our by-laws or membership in general. deadline
for August issue is July 15 @ Noon CST
Sam’s Club
Membership Discount
As a member of KCBS, you’ll receive a $10 Sam’s Club Gift Card when
you sign up for a new or renew an existing Membership!
To get your $10 Gift Card, go to www.kcbs.us and click on ‘Discounts’.
Under the Sam’s Club logo, click on ‘Click here’ to view the Sam’s Club
Membership Certificate.
Muriel Roith Altruism Award
It’s time again for people to submit the nomination of a lady in barbeque for the Muriel Roith Altruism Award. To be eligible for this award
the lady must be nominated by someone in the barbeque community who
writes a letter detailing why this woman should receive the award keeping in mind the true meaning. The lady that is nominated should be one
that has gone far beyond the normal routine to help others in barbeque.
The Roith family will choose the recipient, and, in case they feel there
is a tie, they will seek an outside individual to make the final decision.
This year’s award will be given at the Jack Daniels BBQ in October unless
the recipient will not be present.
Please mail nominations to: Ed Roith, 8337 Lowell #2, Overland Park,
KS 66212.
IN MEMORY OF SAM
The KCBS office lost a friend and companion last
week when Sam, our Labrador Retriever passed away. Sam was actually Gary and Carolyn’s lab and has been
a fixture in the office for many years. Always there to
greet everyone who came in, welcoming any tummy
rubs he could get. Sam had a special place in everyone’s heart and we will miss him.
Friends with Benefits
KCBS now has a referral program that really pays. If you are a current
member of KCBS and you refer a friend and they become a member,
you earn $5 towards your membership or any merchandise sold through
the KCBS office. All you have to do is have your friend put your name
into the referral box of any KCBS application. Once their membership
is activated, you have a $5 credit you can use towards your next renewal
or one of the many cookbooks, pins, or rubs we sell in the KCBS office.
For more information, or to see if you have already earned a credit,
contact the KCBS office at 800-963-5227.
KCBS staff, Instructors and Organizers are not eligible for the referral program. $5 credit
not available for online merchandise.
Searchin’ For Smoke
Are you searching for someone in your area to start
a barbeque team with? Let us know and we’ll post
your name, location, and e-mail address until you
find someone!
Send us an e-mail at [email protected] to have your
name added to the list
any personal information provided is at your own discretion.
KCBS is not, under any circumstances, responsible for contacts
received by the requestor
Connecticut
Michael Kyek - [email protected]
Oklahoma
Don Jones - [email protected]
Illinois
Terry Hartl - [email protected]
Alabama
Norman Dasinger - [email protected]
Indiana
Brian Herbert - [email protected]
Rick Barton - [email protected]
Oregon
Mark Reed - [email protected]
Mississippi
Robert Luke - [email protected]
Any ad, comment or article received after this date may appear in the next issue.
Missouri
[email protected]
Minutes from
the Board
will be at the cost of the Contest Rep. The motion was seconded by Gene
Goycochea.
After discussion Carol moved to table the motion until a letter has been
received with further information from our legal counsel.
Vote:
9 yes, 0 no, 0 abstentions
The motion was tabled until the July, 2010 meeting.
Carol Whitebook brought up the issue of irregularities which occurred
at GAB in the pork category leading to a DQ of a team who the Contest
Reps determine turned in a meat other than the approved pork. That
thereafter, the contest results were then changed on the KCBS results.
The Board believed that even when an error occurs, that we apply “Rule
#1” and that we therefore do not change results of the contests.
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
Wednesday, June 9, 2010
Kansas City, MO
At 7:00 p.m. Don Harwell, Vice President of KCBS called the meeting
to order. Present at the meeting were the following members of the Board
in person or by phone: Mike Budai, Gene Goycochea, Don Harwell, Paul
Kirk, Wayne Lohman, Ed Roith, Tana Shupe, Candy Weaver, Carol Whitebook, Merl Whitebook, and Carolyn Wells, Executive Director.
Members attending
Mary Cato
Mike McCloud
Jim Griffith
Randy and Carol Bigler
Merl Whitebook, Secretary announced at 7:04 that a quorum was present.
Public Address (if any): None
Minutes: Merl Whitebook
Merl Whitebook advised the Board that Candy Weaver had objected to
the inclusion of the VFW contest, where there was issue with compliance
of the audit procedure, upon discussion the Board felt the minutes were
correct to include the audit issue. Merl Whitebook then made a motion to
approve the Minutes of the Board of Directors meetings of May 12, 2010,
as submitted. The motion was seconded by Wayne Lohman.
Vote
The motion to approve the minutes of the Board of Directors Meeting of
May 12, 2010, passes.
Accounting and Financial Committee: Mike Budai
Mike Budai made a motion to accept the financial reports for May 2010.
The motion was seconded by Ed Roith.
Vote
9 yes, 0 no 0 abstentions
The motion to accept the financial reports of May 2010, passes.
Contests Past
The Board reviewed the contests which occurred during the past thirty
days. Following discussion, Merl Whitebook made a motion to require as
a condition of applying for sanctioning next year, the Dells BBQ Bash &
State BBQ Championship to submit a written detailed plan to correct deficiencies prior to approval by the Board of the application for sanctioning
for 2011. The motion was seconded by Paul Kirk.
Vote:
9 yes, 0 no, 0 abstentions.
The motion to require a plan to correct deficiencies for the Dells BBQ
Bash and State BBQ Championship, passes.
Contest Rep Committee: Carol Whitebook
Carol Whitebook gave an update on the independent contractor issues
concerning Contests Reps.
Carol Whitebook made a motion that beginning Jan 1, 2011 (or a date
recommended by legal) a deposit of $350.00 will be continued to be
charged at time of sanctioning and be applied to the invoice. The fee for
the Contest Rep services will be paid directly to the Contest Rep and paid
by the Contest Organizer being charged in the Rep Invoice. 2. That Contest Reps will pay for their own training, and 3. Any corrective retraining
Carol Whitebook made a motion to pay the prize money to the team
who may be aggrieved by the error of the Contest Representatives, but
that under the prevailing KCBS rules and precedents, the original standing of the contest will be restored. The motion was seconded by Gene
Goycochea.
Vote:
Mike Budai
no
Candy Weaver
yes
Tana Shupe
yes
Ed Roth
yes
Paul Kirk
yes
Carol Whitebook
yes
Gene Goycochea
yes
Merl Whitebook
yes
Wayne Lohman
yes
8 Yes, 1 No, 0 abstentions
The motion to pay the prize money as a result of the error by Contest
Representatives, passes, with restoration of the original contest results
as announced and posted.
Membership Committee: Gene Goycochea
Gene Goycochea provided information regarding the membership recruitment banners, the Referral Fee program and possibly asking Sam’s
Club to promote KCBS membership at its stores or mailings.
Gene advised he was working the Ed Roith to examine the fees charged
for CBJ classes.
CBJ Committee: Ed Roith
Ed Roith made the following motion:
If the backyard contest includes the four KCBS required meat categories, under KCBS rules of competition, the CBJ record may be signed
with a notation of “BY/4”.. However, if less than the four meats are
cooked but at least two of the required are cooked, under the KCBS rules
of competition, the judge will receive half credit and noted with a notation of “BY/2”. A total of no more than four backyard contests, whether
all four or two of the meats are judged, will be allowed to count towards
the 30 contests required for Master Judge. A contest Rep must indicate
at the signing, a symbol indicating a backyard contest. The motion was
seconded by Merl Whitebook
Vote:
The motion to provide credits for backyard contest, passes.
Continued
on next page
Request to Speak at
KCBS Board Meeting
Member Name:_______________________________
Member #:___________________________________
Date of Board Meeting:_____________________________________
I want to monitor the meeting only: _________yes __________no
I want to speak to the Board: ___________ yes ____________no
If yes to speak, what agenda item or what topic do you wish to address? _ __________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I understand I
will only be granted the ability to listen to the meeting.
_______________________________________________ ___________________
Signature
Date
Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Minutes from the Board…
Continued
from
Page 6
Sanctioning Committee: Wayne Lohman
NEW CONTEST REQUESTS
1. Contest Name: Recovery Fest
Date Requested: 9/10-11/10 Location: Richmond, VA
2. Contest Name: TBA
Date Requested: 6/3-4/11 Location: Lee’s Summit, MO
3. Contest Name: Blues, Brews and Barbecue
Date Requested: 7/9-10/11 Location: Bessemer, AL
4. Contest Name: Autumn Fest
Date Requested: 9/17-18/10 Location: Edwardsville, KS
5. Contest Name: All American BBQ Bash
Date Requested: 9/3-4/10 Location: Ames, IA
Sam’s Club has asked for a competitive contest in Midwest City at a
Sam’s Club as an invitational contest 8/20-21/10.
Wayne Lohman made a motion to approve the sanctioning for the above
contests listed above. The motion was seconded by Ed Roith.
Vote:
The motion to approve sanctioning passes.
Merl Whitebook made a motion to approve sanctioning of a competitive
series invitational contest to be sponsored by Sam’s Club, to be held in
Midwest City, Ok on August 20 – 21, 2010. The motion was seconded
by Wayne Lohman.
Vote:
The motion to approve sanctioning for the Midwest City, Ok Sam’s Club
contest as a competitive series contest passes.
Wayne Lohman, presented a request by the Franklin, NC contest to use
a “green” container for a turn in box. Wayne asked to table the matter
until the July meeting when more information could be obtained and if
the request complies with KCBS requirements. The matter was tabled
until the July meeting.
Wayne Lohman made a motion to waive the requirement for the number
of Contest Representatives for the DC BBQ Battle which has 60 teams
registered for the KCBS side of the dual competition. The motion was
seconded by Tana Shupe.
Vote:
Mike Budai
no
Candy Weaver no
Tana Shupe no
Ed Roith
no
Paul Kirk no
Carol Whitebook no
Gene Goycochea no
Merl Whitebook no
Wayne Lohman no
The motion to waive the number of contest reps for a contest, fails.
New Ideas Committee: Merl Whitebook
Merl Whitebook moved to table the matter of creating a KCBS Emergency Crisis Response Team, until the July, 2010 meeting to obtain additional information concerning state and local requirements which may
be imposed.
Strategic Funds Committee: Candy Weaver
Candy Weaver moved to table her request concerning the Strategic
Funds plan and a Board retreat in order to obtain additional information
until the July 2010 meeting.
Philanthropy Committee: Tana Shupe
Tana Shupe made a motion to award the grant requested from the Corliss Johnson Memorial Foundation for Cancer Research and from Kookers
Kare, to be paid in two installments. The motion was seconded by Paul
Kirk.
Merl Whitebook made a motion to table the motion until the committee had set dates upon which grants would be considered, and until the
Board had been provided with a copy of the grant request and 990’s filings. The motion to table dies for lack of a second.
Vote:
The awarding of the grants to the Corliss Johnson Memorial Foundation
for Cancer Research and Kookers Kare, passes.
Tana Shupe made a motion to create a fund of a minimum of $15,000
be allocated annually toward a scholarship program for children of KCBS
members, with awards ranging from $1,000 - $5,000. The motion was
seconded by Paul Kirk.
Vote:
Motion to create a fund to be allocated annually toward a scholarship
program for children of KCBS members, passes. Vote;
Technology Committee: Don Harwell No Report
Rules Committee: Candy WeaverNo Report
Education Committee: Paul Kirk
Paul Kirk provided a draft of a KCBS Grants in Aid application to the
Board.
The Board discussed that muffin pan chicken is not a marked entry
and the cookers that appear to be wood powered steam cookers are not a
violation of the rules of competition.
Marketing Committee: Candy Weaver & Tana Shupe
Mike McCloud advised the Board that KCBS has had six Tour events.
The Kingsford Points Chase has continued to the Bixby BBQ’n Music
Festival and the Great American BBQ Festival and we have conducted
two Rancher’s Reserve Beef Cup events with six left on the schedule.
Merchandise sales for April were: $3,662
Web advertising sales for April were: $1,591
A summary of the KCBS member survey results have been sent to KCBS
board
25th Anniversary Banquet and Annual Meeting Paul Kirk
Paul Kirk advised the Board of the pros and cons of the Trade show.
The Board asked that the Banquet committee proceed with a Trade Show
for the 25th Anniversary Banquet.
Old/New Business
Tabled from March: Carolyn Wells - Review of revisions to the KCBS
employee manual. Carolyn Wells requested the matter be table until the
July, 2010, meeting.
Tabled from February Carolyn Wells Seal of Approval Criteria as to types
of products.
Carolyn Wells requested the matter be tabled until the July 2010,
meeting.
Tabled from April: Candy Weaver motion to relocate the front part of
the kcbs.us website to another service company in order to have a more
stable presence on the web. Due to the lack of interruptions on the KCBS
website, the motion was withdrawn.
Tabled from May: by the Board Recommendation of two or three dates
per year that grants will be considered by the Board of Directors. No action taken, removed from table.
New Business:
Candy Weaver made a motion that once the Minutes of the Meeting
have been approved that Quick Notes of the Meeting be removed from
the kcbs.us website and replaced with the Minutes of the Meeting, in a
member’s only environment.
The motion was seconded
Vote:
Mike Budai Candy Weaver
Tana Shupe
Ed Roith Paul Kirk
Carol Whitebook
Gene Goycochea Merl Whitebook
Wayne Lohman
by Tana Shupe.
yes
yes
yes
Abstain
no
no
no
no
yes
The vote is four – four tie, acting president Don Harwell cast a vote:
Don Harwell
no
The motion to remove the Quick Notes, fails.
Merl Whitebook made a motion to move into executive session, which
was seconded by Paul Kirk.
Vote
The Board moved into executive session.
Merl Whitebook made a motion to come out of executive session, which
was seconded by Ed Roith.
Minutes from the Board…
Continued
from
Page 7
Vote:
The Board returns to the order of the meeting.
Tana Shupe makes a motion grant the $500.00 Betty Snelson Award
to Anna Montgomery of Team Top Chick, from Alabama. The motion was
seconded by Paul Kirk.
Vote:
The motion to grant the award, passes.
Merl Whitebook made a motion to accept the recommendations of legal
council and to engage the firm to protect our intellectual property and to
proceed as is agreed by KCBS and the law firm.
The motion was seconded by Paul Kirk.
Vote:
The motion passes.
Paul Kirk made a motion to adjourn the meeting at 10:24 p.m. Carol
Whitebook seconded the motion
Vote:
9 yes, 0 no, 0 abstentions.
Respectfully Submitted
Merl Whitebook, Secretary
Board of Directors
Solicits Board Nominations for
the 2011 Election
Merl Whitebook, Nominating Committee
These are exciting times for KCBS, and for barbeque. Our favorite food
group, culinary technique, and sport have captured the imagination of
the public. Barbeque is America’s hot new food, and KCBS is America’s
BBQ Expert!
Your KCBS Board is participating in strategic planning to guide the organization into the future, and to more adequately meet members’ needs.
Working along with our marketing agency we have great opportunities
which will require devoted and dedicated board members who desire to
devote their time and efforts working hard for the organization. Again this
year, our members are asked to nominate members for the four (4) positions available on this year’s ballot to each serve a three (3) year term. An
unexpired two year term will be filled by the candidate receiving the 5th
highest vote count.
Kansas City Barbeque Society is experiencing rapid growth, as it
emerges as the premier authority on outdoor cooking and barbeque.
KCBS needs committed individuals, to serve our membership, who have
a passion for barbeque, are experienced in outdoor cooking, have event,
contest, and judging experience, as well as a strong desire to serve in a
demanding volunteer position. Along with these qualifications, a strong
candidate for the Kansas City Barbeque Society board may also have experience in Marketing/Public Relations, Finance/Accounting, Technology/
Programming, or Legal experience.
Nominations for the KCBS Board of Directors will begin on the 1st day
of October, 2010 and will close on the 31st day of October, 2010. All
members of KCBS, in good standing are eligible for candidacy. Any member may be nominated by another member or by self nomination. Please
provide the name, address, phone number and e-mail address of each
nominee being submitted for candidacy.
Each candidate nominated must accept the nomination for their name
to appear on the ballot. The candidates will be required by the 10th day
of November, 2010 to provide to the KCBS office, a current photograph,
a statement of qualifications, a biography and general campaign platform,
and their answers to the election questionnaire. This information will be
publicized in the Bullsheet, on the KCBS website, and the electronic voting website. The submission may be modified one time following initial
publication.
The election voting shall begin January 3, 2011 and conclude on
January 13, 2011. The results will be announced at the KCBS Annual
Banquet January 15, 2011. The newly elected members shall begin
their term at the February KCBS Board meeting. All board members are
required to serve on Board Committees and be an active member of the
Board by attending monthly board meetings and participating in KCBS
events. Each Board Member is expected to promote the mission and the
ideals of KCBS.
Nominations should be mailed to KCBS at 11514 Hickman Mills
Drive, Kansas City, Mo or by email to: [email protected] and mwhitebook@
kcbs.us.
For more information contact:
Merl Whitebook - [email protected]
Chairman KCBS Nominating Committee
By
BBQ MAKES EVERYTHING
BETTER - A Book Review
Chef Paul Kirk
CWC, PhB, B.S.A.S.
[email protected]
www.baron-of-bbq.com
Review By: Sonny Ashford
Book By: Aaron Chronister and Jason Day
My grandson, Tanner Ashford, eats everything with
BBQ sauce, and I mean everything.
Brussel Sprouts,
steamed and shredded are not
a problem for him as long as
he has BBQ sauce in a small
bowl. If it works then why
complain? Now there is a
preference when it comes to
what his BBQ dunking sauce
is. Grandma Foster’s, Dancing Pigs, or Sweet Bay Ray’s
are what we never can run out
of at our house.
You have to know that when
I saw Aaron Chronister’s note
on facebook about the book
BBQ MAKES EVERYTHING
BETTER, that he and Jason Day wrote, I knew I had to read it. Aaron and
Jason hit a homerun with this book.
Let me start off by saying that the way the book is laid out, and the information it contains, says it should be in every bookshelf if you cook on
a grill or on a smoker. The chapters are set in an order that makes reading both interesting and useful. Within each chapter there are breakouts
of supporting topics and there is a lot of information on what they call
the Holy Trinity of Barbeque. The “trinity” consists of ribs, pork, and
brisket. There are cooking schedules, cooking times for each of the
meats along with where the cuts are derived. Oh yes, they cover chicken
as well. Each of the meat groups has lot of tips and techniques that will
be extremely useful if you are the champion of your backyard or neighborhood. There is enough information to help you start your own cook
team or to participate in a conversation with an experienced cook.
Recipes, recipes, recipes. You’ve heard of the Bacon Explosion – who
hasn’t seen this recipe because it has been has been sent by email, facebook, Twitter, and postcard to everyone that has and email account, well
maybe not everyone but it was Aaron and Jason that founded the famous
Bacon Explosion. It was interesting to know how it came about and how
it got out to the masses. There have been so many things that have been
started from that basic humble beginning called the Bacon Explosion.
There are examples for leftovers, liquor and fatties just to mention a few.
Now this is not just a book written by two people who write cookbooks
and spends their time asking others how to do things. This is a book that
was born out of the experience of a cook team that has known success
from the first contest they entered. Burnt Finger BBQ is Aaron Chronister and Jason Day.
As an added bonus they have a website, www.BBQAddicts.com with
more recipes and you can correspond with Aaron and Jason. Also contained in the book is a password necessary to access the members-only
area of the companion website.
Check out the website and order a copy of the book or also go to www.
Simonand Schuster.com to order a copy of the book. Who knows…you
might meet Aaron and Jason someday!
PS, Tanner read the book and said it just proved that he was right
and then he reminded me to call Leonard Hawkins to get some more
Grandma Foster’s sauce.
http://baronofbbq.blogspot.com/
This column is set up for any
KCBS Member to contribute
information about food safety or
barbecue, grilling
or cooking tips.
Here are some interesting
information and facts about BEEF.
“Beef” is meat from full-grown cattle about 2 years old. A live steer
weighs about 1,000 pounds and yields about 450 pounds of edible
meat. There are at least 50 breeds of beef cattle, but fewer than 10
make up most cattle produced. Some major breeds are Angus, Hereford,
Charolais, and Brahman.
“Baby beef” and “calf” are 2 interchangeable terms used to describe
young cattle weighing about 700 pounds that have been raised mainly
on milk and grass. The meat cuts from baby beef are smaller; the meat is
light red and contains less fat than beef. The fat may have a yellow tint
due to the vitamin A in grass.
“Veal” is meat from a calf which weighs about 150 pounds. Those that
are mainly milk-fed usually are less than 3 months old. The difference
between “veal” and “calf” is based on the color of their meat, which is
determined almost entirely by diet. Veal is pale pink and contains more
cholesterol than beef.
NOTE: This information is about whole muscle beef and variety beef. See “Ground
Beef and Food Safety” for information about hamburger and ground beef.
How are Cattle Raised?
All cattle start out eating grass; three-fourths of them are “finished”
(grown to maturity) in feedlots where they are fed specially formulated
feed based on corn or other grains.
Can Hormones & Antibiotics Be Used in Cattle Raising?
Antibiotics may be given to prevent or treat disease in cattle. A “withdrawal” period is required from the time antibiotics are administered
until it is legal to slaughter the animal. This is so residues can exit the
animal’s system. FSIS randomly samples cattle at slaughter and tests for
residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all
classes of cattle. However, if there is a demonstrated therapeutic need, a
veterinarian may prescribe an antibiotic that is approved in other classes
for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at
slaughter.
Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on
the animal’s ear. The hormone is time released, and is effective for 90 to
120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for
use as a feed additive. Not all combinations of hormones are approved for
use in all classes of cattle. Hormones are approved for specific classes of
animals only, and cannot be used in non-approved classes.
How is Beef Inspected?
Inspection is mandatory; grading is voluntary, and a plant pays to have
its meat graded. USDA-graded beef sold at the retail level is Prime,
Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products.
Retail stores may use other terms which must be different from USDA
grades.
USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat
content. Most of the graded beef sold in supermarkets is USDA Choice
or USDA Select. The protein, vitamin, and mineral content of beef are
similar regardless of the grade.
How Is Ungraded Beef Different?
All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found
in retail markets.
What is Marbling?
Marbling is white flecks of fat within the meat muscle. The greater
amount of marbling in beef, the higher the grade because marbling
makes beef more tender, flavorful, and juicy.
How Much Beef Is Consumed?
Figures from the USDA’s Economic Research Service show average annual per capita beef consumption for the following selected periods:
X
the reader’s recipe
CONTEST REVIEW
change
Tryon, NC
by Paul Kirk CEC, Ph.B., B.S.A.S.
Kansas City Baron of Barbecue – Barbecue Guru
Order of the Magic Mop – Ambassador of Barbecue
Certified Master Barbecue Judge • Master of the Grill
Order of the “Ole Has Been”
www.baron-of-bbq.com
“A Barbecue Fantasy”
http://baronofbbq.blogspot.com/
[email protected]
I don’t know how many people know that ketchup was the number
one (1) condiment in the united states up until about 5 years ago, now
the number one (1) condiment is Salsa. Now you see a lot of new ketchups in your grocery store like Habanero, Chipotle and Jalapeno ketchups,
so our first recipe for Jalapeno Ketchup and Ed Geick of Barbaboo, WI.
Jalapeno Ketchup
3 large jalapeno peppers, steamed, seeded and diced
1/4 cup minced yellow onions
2 large cloves garlic, pressed
1 1/2 cups water
2 tablespoons, packed light brown sugar
1 to 2 teaspoons ground cumin
4 1/2 ounces tomato paste
Salt and freshly ground black pepper to taste
Place the jalapenos, onions, garlic, and water in a saucepan. Bring to
a boil over high heat reduce heat and simmer for 15 minutes, or until
peppers have absorbed some liquid and become soft. Remove pepper
mixture with a slotted spoon to a food processor. Reserve liquid. To the
food processor, add brown sugar, cumin, tomato paste, salt and pepper
and 1/4 cup reserved liquid. Puree, adding more pepper liquid, if needed
to reach desired thickness. Add salt and pepper and more brown sugar if
desired. From Kay Milligan of Shreveport, LA.
Our next recipe for Rack of Lamb with Herb and Mustard Crust and is
for Dave Bemis of Westfield, IN.
Rack of Lamb with Herb and Mustard Crust
2 slices bread
2 tablespoons, chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh basil leaves
1 large clove fresh garlic, pressed
2 racks of 8 lamb chops
Olive oil
3 tablespoons Dijon mustard
Fresh Mint Pesto
1/4 cup chopped onion
1/4 cup fresh lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 cup chopped parsley leaves
Tear bread into pieces and put in a food processor. Add parsley, rosemary, basil and garlic. Pulse to make fine crumbs mixture.
Heat oil in a heavy bottom skillet and sear lamb on all sides. This can
be done on your BBQ grill.
Brush mustard over lamb, then press into crumb mixture. This can be
done ahead of time. Preheat oven or smoker to 400º degrees F. Smoke
or roast for 20 to 30 minutes for medium rare.
Remove from the smoker or oven and let rest for 5 to 10 minutes before
carving into chops.
To prepare Pesto, combine all of the ingredients in a blender or small
food processor and puree. Chill and serve with lamb. Serves 4, from
John Marcus New York City, NY.
Our next recipe is great for a party or Anything Butt category Pepper
Quesadillas with Mango Salsa and is for William Perkins of Goose Creek,
SC
Pepper Quesadillas with Mango Salsa
6 ounces Monterey Jack cheese, shredded
4-6”-inch flour tortillas
1 sweet red pepper, seeded and thinly sliced
1 sweet yellow, seeded and thinly sliced
1 jalapeno, seeded and diced
1/2 red onion, thinly sliced
3 ounces goat, feta or cream cheese
Mango Salsa
1 ripe mango
1 jalapeno pepper
1/2 cup diced English cucumbers
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped cilantro
Garnish
Sour cream
Sprinkle 1/4 of the Monterey Jack on half of the tortillas. Place 5 or
6 strips of the red and yellow on top of the cheese, sprinkle 1/4 of the
jalapeno’s over the top. Top with a few strips of onion. Crumble 1/4 of
the goat cheese over the top of the mixture on each tortilla. Fold each
tortilla in half, pressing down to lightly seal. Set aside.
In a medium non-stick skillet over medium heat, cook one tortilla at a
time for 1 to 2 minutes on each side until cheese melted.
Blue Ridge BBQ & Music Festival
by Bill Anderson
The competition was hot in Tryon, NC the weekend of June 12th...
literally. It was blistering hot with temperatures hovering in the low 90’s.
Lots of shade and cool drinks were in order for the weekend. It was nice
to see the contest go into it’s 17th year after a few problems arose early
last year and the contest was cancelled. After some very vocal fans and
competitors protested and refused to say goodbye, the contest organizers
and the city were able to
iron out their differences
and the contest was on
again! It was bigger and
better than ever, with 89
teams present.
I for one was happy as
I needed to defend my
Grand Championship! I
sort of went into Tryon
thinking I would give it
my best shot, but realistically I thought my
chances of winning back
to back were somewhere
between slim and none. I decided not to change anything from last year
except my rub, and sure enough it worked! The Chatham Artillery BBQ
team won Grand again. William Lattimer of Bub-Ba-Q was close behind
with Reserve. It was a good day for us Georgia boys. A third “Bill” was a
winner that day too... Bill Milroy of the Texas Rib Rangers won the whole
hog category. Tryon is one of the few KCBS contests where you’ll find a
whole hog contest.
I sure hope there is going to be an 18th annual Blue Ridge BBQ & Music Festival because this is one of the nicest locations for a BBQ contest
all year long. It’s located at a beautiful public park, Harmon Field, with
gorgeous green fields, a stream that runs through the property, and surrounded by scenic mountains. They even have a rubber duckie race in
the stream every year.
Anytime you have vendors like the Texas Rib Rangers and Cool Smoke
among others, you know you have to get down there and get you some
great BBQ. I opted for the stone oven handmade pizza which was delicious. I’m one of those BBQ cooks who doesn’t like to eat too much
BBQ at a contest. In addition, there was home made ice cream, fresh
squeezed lemon aid, hot dogs, gyros, funnel cakes, candy & fudge, and
just about every kind of food you could think of. There were even two
streets full of arts and crafts... artwork, jewelry, baskets, outdoor chairs,
home accents, etc. And don’t forget the fair... they had a full blown fair
with all your favorite amusement rides! And the great live music played
all day and night. Oh, I almost forgot about Hog Heaven where people
who had BBQ products like rubs, sauces, clothing, books, etc could sell
their wares.
There were many winners that day, and the top spots went to Uncle
Chet’s BBQ for chicken, Crow Creek BBQ for ribs, Creekside Smokers for
pork, Bub-Ba-Q for brisket, Mountain Magic Country BBQ for anything
butt, and Double “F” Cookers for desert. I happened to be next to them
at the contest and they brought me a piece of their key lime pie to taste.
It was all fancied up with beautifully sliced strawberries and other garnishments like you would see at a 5 star restaurant. It’s no wonder they
took first place.
All in all, it was a great weekend and a great contest. The organizers did
a great job. And a “green” job at that. It’s one of the few contests that try
to keep everything as green as possible recycling waste and composting
meat trimmings among other things. I would like to thank my sponsor
Moore’s Marinade and Sam’s Club, the official supplier of the KCBS and
where I purchased my Grand Championship meats. I especially would
like to thank the ladies who cooked that great breakfast Saturday morning... a delicious strata casserole and cheese grits. Mmmmmmm Mmmmmm Good!
To make salsa, peel and dice mango. Seed and mince the jalapeno.
Peel, seed and dice the cucumber. Mix mango, jalapeno, and cucumber
with the lime juice and oil. Add cilantro.
To serve, cut each tortilla into 4 pieces. Pass the sour cream and
salsa. Serves 4 from Bonnie Gomez, Rio Rancho, NM
HELP---HELP---HELP
*Richard Abbot of Anoka, MN is looking for a Sweet Jalapeno Marinade, for chicken or pork.
*Tony Corporon of Bonner Springs, KS is looking for some Smoked or
Grilled Salmon, without a lot of sugar in the recipe.
*Julies Perez of Wonder Lake, IL would like a Bourbon Steak Sauce
recipe.
*Ruben Gomez of Rio Rancho, NM needs a recipe for Barbecued Oysters.
*Melvern Holle of Oketo, KS is looking for Grilled Fruit recipes.
2010 LOUISIANA TAILGATE &
BBQ FESTIVAL POSTPONED
Due to ongoing challenges in the Gulf region related to the BP oil spill,
organizers of the Louisiana Tailgate and Barbeque Festival recently announced that the 2010 festival will be postponed until next year.
“The intent of the festival is to stimulate activity in what is traditionally a slow period of the year not only at the Convention Center but in
the community in general. All who we talk to remain very enthusiastic
about the program, but we wanted to be completely confident that we
could deliver a successful event for and to the community. However, as
we are all aware; Louisiana businesses, communities and families are
rightfully focused on the events in the Gulf and the local economy – and
will be until such time that the crisis has passed.” said Bob Johnson,
General Manager, New Orleans Ernest N. Morial Convention Center. “We
have received and appreciate both the corporate and community support
for the program, and will carry this good will and momentum forward. We will reinvest our energy into next year with the full expectation that
this can become another one of New Orleans iconic festivals,” Johnson
concluded.
Organizers were in the process of communicating with all sponsors
and teams at press time to deal with questions and registration refunds
for the 2010 event. Dates for a 2011 contest were not yet available. For
more information go to www.louisianatailgate.com
CONTEST REVIEW
Raytown, MO
21ST Annual Raytown State Championship BBQ Cookoff
By: Vicki Turnbow, President Raytown Area Chamber of Commerce
Raytown started their BBQ contest 21 years ago and each year it seems
to get better and better. Of course, there are always challenges. This
year was no exception. Even though mother nature dropped over 3.3
inches of rain on Saturday in a short period of time – the contest went on.
We had 65 teams, 12 kids between the ages of 11 – 15 and 5 kids
between the ages of 5 – 10 participate this year and all seemed to have
a great time.
Listed below are the winners from this year’s competition. Congratulations to
Big Creek BBQ who scored a
perfect 180 in the Chicken
category!
Grand Champion: Brew
‘N’ Bar-B-Que – Chief Cook
Chris Cox - Shawnee, Kansas
Reserve Grand Champion:
Big Creek BBQ – Chief Cook
Jeff Stith - Pleasant Hill,
Missouri
1st Place Chicken: Big Creek BBQ, Jeff Stith (Perfect score!)
1st Place Pork Ribs: Brew ‘N’ Bar-B-Que, Chris Cox
1st Place Pork: Boyle’s KC BBQ, Roy Russell
1st Place Brisket: Brothers With Different Mothers, David Douglas
1st Place Miscellaneous: Hang Em High, John Bradley
1st Place Sausage: Midnight Smokers, Dan Boos
Kid’sQ Grand Champion (5-10 years): Taylor Stith 9y, Big Creek BBQ
Kid’s Q Reserve Grand Champion (5-10 years):
Amanda Stanley 9y, Wild Blue
1st Place Hamburger: Amanda Stanley, Wild Blue
1st Place Sausage: Taylor Stith, Big Creek BBQ
Kid’sQ Grand Champion (11-15 years):
Anthony Boyle 15y, Nickle Boy’s BBQ
Kid’s Q Reserve Grand Champion (11-15 years):
Taylor Fuller 12y, Treat America Smokers
1st Place Hamburger: Anna Denney, Splitlog Smokers
1st Place Sausage: Anthony Boyle, Nickle Boy’s BBQ
A big thank you goes out to our KCBS reps, Mark Simmons, Lynda
Showalter and Larry Hadley for all their help and of course to our sponsors especially Hy-Vee #1542 in Raytown, volunteers and most of Kyle
Phillips. Without all of them, the contest would not have been such a
success. See you in 2011!
Visit KCBS.US!!!
BBQ…Defined
By Dawn Endrijaitis
Have you ever Goggled bbq? I’m not talking about searching for “bbq
books” or “bbq smokers.” I’m talking about just Googling bbq. Searching for a topic for this months feature, I did just that. According to
Google there are 50,500,000 results for bbq. Here’s something interesting; did you know that out of the 50 million results, KCBS is listed
as fifth, just above Weber and Arthur Bryant’s. Okay, enough with the
useless facts, I’m moving on.
After my Google search, I soon found myself engrossed in the many
definitions of barbeque. Think about it, not only can the word be spelled
in several different ways, but ask anyone on the globe what the word
means to them and you’ll get an array of answers. According to the
Webster Dictionary, the correct spelling and definition are “Barbecuenoun- pieces of beef, fowl, fish, or the like, roasted over an open hearth,
especially when basted in a barbecue sauce.” I can tell you right now,
Webster never visited a KCBS event. It just goes from bad to worse. As
a verb, the definition is “to broil or roast whole or in large pieces over an
open fire, on a spit or grill, often seasoning with vinegar, spices, salt and
pepper.” REALLY? I mean, come on, we all know that this definitions
couldn’t be more broad.
So, I decided to have some of our members tell me their definition of
bbq. Here is what they said:
~the art of harmonizing fire, meat, beer and family
~a cornucopia of meaty delights
~45 minute naps in place of eight hours of rest
~how to make crappy meat taste good
~slow, cooked pieces of heaven
~God’s greatest gift
~delicious, smoked meat
~an art of turning the toughest cuts of meat into the most tender and tastiest meat ever.
~nom, nom, nom (my favorite!)
~family, friends, fun, good times, & memories that last a lifetime
~the fragrance of velvety sweet smoke and a taste that leads to
addiction
~lo and slo with friends
~BBQ is like sex…while it’s good by itself, it is much better with
somebody else
~a complete and all encompassing experience involving fire and food
~love, low and slo
~cold beverage, loving family, hot friends
~yummy in my tummy
~pork, cooked on low heat and slow over wood
~cornucopia of meat delights
~a way to relax after a long week of work
Okay, it’s apparent that bbq is something different to every one of us.
But if you’re reading this right now, it is probably something that is important to you or someone you love. I would like to take a stab at defining
it for you. I’ll admit, I’ve only been doing this for about two years now,
and I’m slow, but here it goes… “bbq~ the combination of good food,
good people, and good times.”
Get your entry in . . . don’t miss the fun!
Hermann the German
invites you to the 2010…
BarBQ &
Brats Festival
Hermann, MO
September 24-25
Sponsored by the Hermann Area Chamber of Commerce
800-932-8687 • www.VisitHermann.com
Judges
Juggernaut
We Want to Hear Your Stories, Judges!
Judges, we want to give you a dedicated corner of the Bullsheet. Please give
us your stories. Tell us about your best contest, or your worst. We want to hear
why you became a judge and why you keep judging. To submit stories or ideas,
contact Dawn at [email protected] or KCBS office at 800-963-5227.
By Gary Reith
Three years ago, the Optimist Club that I belong too, held our first bar
b que contest. At last contest last we had to provide non certified judges
to have enough to judge. As the judging went on, I stood by to watch. I
was interested in what happens back here. I was impressed, but I also
felt that the contestants should have all certified judges. It was then that
I decided to become a judge. Now, where do I go? Well, I went to the
Kansas City Bar que Societies web site. I began looking for a judging
class. I located one in Hermann, Mo. It is just over an hour drive, so I
signed up. The next month, I was able to judge my first contest in Hermann. The feeling was awesome. My experience was fantastic. I feel
that it is only fair to have all certified judges for the contestants. They
deserve the best in judging their product. Non certified judges only way
to judge is according to their taste. Not fair to the contestants and all of
the time, effort and money they put into these contests.
I have been a certified judge since August 2009. I plan on attending
the class again in Hermann this coming August. It can’t hurt to brush
up. I look forward to receiving my copy of Bull Sheet. I look to see if
there are any upcoming contests that are about an hour drive from St.
Louis. I wrote down about 6 contests in the future close to home. I will
be applying to be a judge at their event. I also have a place at the Lake
of the Ozarks. I have found two that are in the area. Since I am retired
from the fire service, I can be at the lake during their events. Our third
contest will be this April. It is called “Kick Off Cook Off”. This year I am
happy to say that we will have 44 contestants and all of the judges will
be certified. That will be amazing. I can’t wait. I will be in Washington,
MO in about 2 weeks. It will be awesome.
I am looking forward to the upcoming contests. I hope that I will have
the opportunity to be one of their judges. The contestants deserve the
best. To all of the judges, take it seriously, but have fun.
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by Bob Lyon
Timber Ridge Retirement
Home Gets Barbecue
“What will life be like without barbecue?” I wondered as I prepared
to start a new life at the Timber Ridge Retirement Home in Issaquah,
Washington. I’d been cooking at least weekly at home for 29 years in
nearby Bellevue as well as competitively during the 90’s and through
2005. I found that a backyard grill converted into a pit with an inside
firebox could cook enough for me and the neighbors easily. Pork butts
took a bit more time to get the pulled pork finished product, and I’d
given up on briskets after I sold my Oklahoma Joe. Not to worry. A
conversation with a national representative from Iowa got my old Patio
Classic hidden away until late spring.
Meanwhile, I had enough pulled pork on hand to give my new seventh-floor companions pulled pork sandwiches and red beans flavored
with bark on a Sunday evening shortly after my wife and I moved in. I
also instigated a luncheon trip to both Pete’s and Brank’s BBQ houses
in February and March via our own bus plus another pulled pork get
together for the fifth floor. Here I used pulled pork from friends at the
Douglas, Georgia, contest last October. I’ve already given an account of
the Paul Kirk visit in the June issue. Our head chef attended the class,
prepped 53 slabs of ribs, pre-cooked them in Pete’s pit and used them
for a chef’s special at supper for two nights under Paul’s supervision.
With summer here I’ve begun a series of Sunday evening chickenwing picnics, two floors at a time, in a gazebo on site, using my Patio
Classic and a donated Weber 22” kettle. It’s going to be a lot of fun
cooking again for company and well as having my own source for pulled
pork.
ABOVE: Some of the visitors at Brank’s BBQ having
lunch. The bus driver is third from the right.
BELOW: Some of the group of 34 at the fifth-floor
pulled pork Sunday party
BOTTOM: Bob and Sandra serve beans and pulled
pork sandwiches with a slaw and sauce topping.
A True Journey of Hope
By Dawn Endrijaitis
I have met a lot of interesting people in the years I have been working
with KCBS. Barbecue folks,
for the most part, seem to be
some of the nicest and most
generous people around. As if
you need proof of this, I want
to share the story of Jeff and
Sheila Fellers, with Light My
Fire BBQ.
Jeff and Sheila met in
2002. Both Missouri natives,
they were living in Tennessee
when they began dating. Jeff,
being the suave Romeo that
he is, invited Sheila to come
cook with him at the Clarksville, TN contest. As Jeff says “I figured any
woman that would stick around doing BBQ contests I needed to marry.”
Fast forward to November 2009. Jeff and Sheila decided they would
like to start a family. With so many children all over the world who need
a family they both agreed that adoption was the route they wanted to go.
Sheila has a little sister who was adopted from Ukraine whom they loved
dearly. They quickly decided that adopting from the Ukraine was what the
wanted to do. First, they needed
money, and a lot of it. Using their
BBQ skills, Jeff and Sheila started
doing catering on the side to fund
their adoption dream.
Slowly, but surely, the Fellers
have worked through an incredible journey, always moving forward towards their dream of having children. They have filled out
enough paperwork to fill the state
of Nebraska, had their fingerprints taken, participated in Home Studies,
and Parental Training Classes. They also soon realized that a total of
$36,000 was going to be needed to make their adoption dreams come
true. They never gave up. They scheduled fundraisers, started collecting
empty ink cartridges and cell phones for recycling. They also contacted
several of their barbeque friends. Once the word was out, teams began
donating items for the Fellers to sell or recycle for cash.
When I contacted Jeff and Sheila about writing about their story they
were very humble. Jeff, who works at a local radio station and Sheila a
Special Education teacher, know they are at a critical point in the adoption process. They are scheduled to fly to the Ukraine on August 7th to
pick up their children. Although they are still several thousands short of
what they need to cover their expenses, Jeff and Sheila say their faith has
brought them this far and it will continue to carry them through.
I am sharing this story with you because I know that there are still a
lot of barbeque friends out there who are unaware of the Fellers journey.
Please take a moment to go their blog and read about the amazing things
that are happening to this family at fellersadoption.blogspot.com. It’s
truly incredible how this sport we call barbeque has inspired and encouraged them.
Jeff and Sheila did want to send a special thank you to Billy from DoRagQ, Joe and Voncile of Smokey Mountain Smokers, Jeff of Grog N Hogs
and KCBS Rep Ronnie Harwell for their recent support towards their true
journey of hope.
remus says:
Let’s get un-serious!!!
By Remus Powers, Ph.B.
Critical mass is a sociodynamic term to describe the existence of sufficient momentum
in a social system such that the momentum becomes self-sustaining and fuels further
growth.
Wikipedia - sociodynamics
When our founding fathers and mother—Gary Wells, Rick Welch and
Carolyn Wells—established the Kansas City Barbeque Society in 1986,
“the only requirement for membership was to take nothing seriously,”
as Carolyn put it in the 25th Anniversary Kansas City Barbeque Society
Cookbook (Andrews McMeel, 2010). “It just doesn’t matter” was a familiar tag line on the KC Bullsheet masthead for several years.
Twenty-five years later and more than 13,000 members strong from
the original charter 30, where are we on seriousness? As with the growth
cycle of other successful organizations, we have changed over the years.
We still value fun and un-seriousness, but some of our un-seriousness has
come undone. Our immediate and future growth will depend in large part
on re-capturing that early spirit of taking nothing seriously and keeping
the emphasis on fun.
The universe of backyard cooks in America and other countries numbers in the millions. How can we bring at least half a million into KCBS
membership over the next five years? Mind you, I’m not privy to any marketing initiatives our board has planned, nor do I know what their strategic plans and goals are for membership growth over the next five years.
This is strictly my opinion, exercising one of the perks of being a board
member emeritus. I do not speak for the board. This comes strictly from
my opinion and my passion to make KCBS continue to grow and thrive.
Call it fantasy, call it real, or call it a fantasy/reality fusion, but here
goes:
What: 500,000 KCBS members by December 2015
I’d rather see a million, but that may be unrealistic. 500,000 is doable
if enough KCBS members want to reach that goal and will pitch in to
make it happen.
Why: Our 13,000+ members are less than one percent of people who
barbecue. Bringing more barbecuers into KCBS membership will benefit
them and us.
I thought it would be easy to find a reliable estimate of the number of
individuals in America and worldwide who barbecue at least seven times
or more each year. No such luck.
One source estimated that 74 million Americans barbecue. I can’t prove
it, but it seems like that number is way too low.
The Hearth, Patio and Barbecue Association reported that more than
139 million charcoal, gas or electric barbecue grills were shipped in the
years 2000 to 2009. That may not translate to one barbecuer per grill
sold. Be there 139 million or more than 74 million people who barbecue—give or take a few million—our KCBS membership of 13,000 is
less than one percent of people who barbecue. Brothers and sisters, we
have a powerfully huge universe of prospective members to attract! Some
of the billions of dollars those millions of barbecuers are spending on
grills, fuel, equipment, food and travel could be wisely leveraged to their
benefit as KCBS members. Where better to learn about new products and
money-saving barbecue tips than KCBS! And where better to meet fun,
un-serious new friends who share a passion for barbecue!
How: Keep doing what we’re doing, plus do more brainstorming. We’re
already engaged in:
- education initiatives: bbq classes; Great American Barbeque Tour;
Certified BBQ Judge classes, etc.
- mentoring at contests and elsewhere
- backyard cooking contests, kid’s que & other venues
When I ask prospective new members why they haven’t joined KCBS, a
familiar reply is, “I’m intimidated.” I’ve heard it so many times that I’m
beyond shock, beyond disappointment, and ready to do something about
it. Let’s figure out why prospective members are intimidated by us. Is
it the tongue-in-cheek smoke-blowing—“We’re gonna’ kick that team’s
a**,” and similar boasting? Is it the high dollar rigs, high dollar purses
and big-time TV exposure? Who knows? It could be as simple as we’ve
drifted from our roots and are taking everything too seriously. Come on.
Let’s get un-serious and see what happens!
Ribs to ya,
Remus Powers PhB
P.S. Once we reach critical mass, KCBS will grow with little or no effort.
Meanwhile, it’s up to us to attract more members!
Fans treated to BBQ, racing at
Daytona’s inaugural
PITmasters event
DAYTONA BEACH, FL – The inaugural Daytona PITmasters Florida
State Barbeque Championship was a resounding success, event coordinators say. Held in conjunction with the Coke Zero 400 on July 2 and
3, the event gave away a $30,000 purse and attracted a huge number
of fans with some help from its presenting partners, Sam’s Club® and
Kingsford.
“Thanks to our relationships with Sam’s
Club, Kingsford and other partners, we were
able to have a fantastic start for this new
event,” said Ronnie Cates, president and
CEO of Smoke on the Water Productions, the
producer of the Daytona barbeque event. “It
was truly amazing to see so many fans come
out to enjoy a day filled with great racing and
great barbeque, and we hope to build on this
year’s event for an even bigger and more successful showing next year.”
Fans were also delighted to spot one of their favorite drivers making an
appearance at the barbequing event: Australian-born Marcos Ambrose,
who drives the #47 Kingsford car. Ambrose participated in a barbeque
demo with Rob Bagby from Swamp Boys BBQ Team, and then he signed
autographs for the fans afterward.
The championship
marked the first time
that Sam’s Club has
sponsored a barbeque
event at a race. This
gave the warehouse
club a unique opportunity to support barbeque teams by providing them special
event logistics and
support for competition supplies while
also selling products
to race day fans at a
special in-field Sam’s
Club store.
“Daytona Beach and the Daytona Speedway on July Fourth – what’s not
to like?” said Carol Bigler, who along with her husband Randy, served as
representatives at the event. “We were honored to be a part of the championship and had a great time meeting new friends and catching up with
some old ones. With professional cooking teams representing nine different states, everything went smoothly from checking the teams in to teams
turning in their products to holding the awards early. We were happy to
have 100 percent certified judges and table captains.”
“We really enjoyed meeting Jeremy Coleman from the
Wounded Warriors organization, and would like to thank
him and all the members of
the Wounded Warriors for their
sacrifices defending our country. We would also like to thank
the Daytona Speedway for allowing us to hold the contest
there. We had a ball watching
the time trials! A big thanks
also to Sam’s Club and Kingsford Charcoal for making the
contest such a success. We
can’t wait to go back again
next year.”
Chatham Artillery BBQ was crowned Grand Champion of the event, with
2 Men and a Pig being named the Reserve Champion and winning the
event’s Kingsford bonus prize. Coming out on top in the chicken category
was Whiskey Bent BBQ, with Jack’s Smokin’ Butts placing first in the
ribs category, Eb’s Pitt Stop BBQ winning in pork, and Mount Dora BBQ
Company taking first place in the
brisket category.
The Daytona PITmasters event
was part of the Barbeque Raceway
Series, a competitive program produced by Smoke on the Water Productions in an effort to combine
the champions from two of America’s favorite pastimes: racing and
barbequing.
World Champion Cancer
Sucks BBQ team carries on
memory in Mesquite Labor
Day competition
Scottie Johnson’s cancersuckschicago.com BBQ team was created following the death of his wife, Corliss, who died in 2003 after a battle with
the dreaded disease.
With two young daughters to raise, Mr. Johnson attempted to rebound
from his devastating loss by raising funds for the Corliss Johnson Memorial Foundation by competing in barbeque competition at events throughout the country.
At the time of Corliss’s death, daughters Lexi and Zoe were two and
five. Mr. Johnson knew he had to do something to help combat cancer’s
vicious attacks on innocent people all over the country.
After taking time off to regroup following Corliss’s death, the Johnson
family began competing in BBQ competition in 2005. For a man whose
previous experience consisted of
back yard BBQ, Johnson vaulted himself into another level of
BBQ competition.
And when the second Smokin’
in Mesquite BBQ competition is
presented on Labor Day Weekend in Mesquite Sept. 3-4,
Johnson, his two daughters and
his sister, LizAnne Johnson, will
be working again to raise funds
to defeat cancer.
Scottie Johnson of the Cancer Sucks Chi- “Our goal is to compete in evcago BBQ is shown in Racine, Wis., with ery state,” Mr. Johnson said. “So
we have been in 26 states
daughters Lexi and Zoe and sister, LizAnne far,
and we should be in as many as
30 by the time we get to Mesquite.
If I can help one person that is fighting this disease, I will have felt that
I have succeeded with my cause.”
The Johnson family takes the competition seriously as evidenced by
the extensive travel not to mention the fact that the team won the Jack
Daniel’s World Championship in Lynchburg, Tenn., in October of 2006.
“The whole reason the BBQ is functioning because of the foundation,”
said LizAnne Johnson, who is Scottie’s sister. “It’s encouraging to see
the support we have received from all over the country. So many people
are affected by cancer that this makes you feel as though you’re making
a real difference.
LizAnne Johnson, who is a teacher, competes during breaks in her
school year. In the summer when she’s not in school, she is more involved.
“When I’m not in school, that’s when we do most of long-distance traveling,” she said. “Our unofficial title is “The Sea to Shining Sea Tour.”
“We really do some long-distance driving in the RV. It’s our home on
wheels.”
Still other very productive stops have included Racine, Wis.; the Winter
Olympic Training Facility in Lake Placid, N.Y.; and Rio Rancho, N.M,
among others.
With a 31-foot toy hauler motor home including 10 feet of garage
space to tote a working kitchen, the family takes its endeavor seriously
and winning the World Championship was evidence that the idea was
working well.
“So far, we have raised a little more than $150,000” Mr. Johnson says
adding that the team participates in Chicken, Pork Ribs, Pork Shoulder,
Pork Butt and Beef Brisket competition. “The people are actually one
big family and the kids look forward to seeing everyone at each of the
events.”
For Mr. Johnson, the trip to Mesquite is a natural. A manager for a law
firm, the 47 year-old is an avid golfer and Mesquite’s impressive offering
of golf courses provides the ideal getaway.
“I’m going to bring my sticks, for sure,” he said recently. “I watch the
Longest Drive Contest on television all the time, so I’m very familiar what
Mesquite has to offer when it comes to golf.”
And while he’s taking the golf game seriously, you can bet he and his
family will also be taking the BBQ competition very seriously, too.
“We don’t go anywhere without thinking that we can win it all,” Mr.
Johnson said adding that the team won’t be in Boulder City because of a
prior conflict with dates. “We have a purpose that being to defeat cancer
and we’re going to give it all we can.”
The Smokin’ in Mesquite event was landed by Black Gaming Head Chef
Bruce Landvick and company sales executive Darrell Edwards. The initial
event in 2009 was rated a giant success attracting teams from all over
the country.
This year’s event in Mesquite is expected to be even bigger thanks to
an agreement secured between Black Gaming Sporting Events Manager
Christian Adderson and the Boulder City Rotary Club sponsored Best
Dam Barbeque, the competitor with the most combined points will earn
the Nevada State Championship along with a check for $3,000 in 2010.
Teams must compete in both the Best Dam BBQ Challenge along with
the Smokin in Mesquite BBQ Championship in 2010. Combined overall
points will be used from both events to crown the Nevada State Champion. Teams do not have to be from Nevada to be eligible for the overall
title.
Both events are being sanctioned by the Kansas City Barbecue Society.
Further information regarding Mesquite competition can be reviewed at www.mesquitebbqchampionship.com or by calling Adderson at 702-346-7529, ext. 6981.
Information regarding the Corliss Johnson Memorial Foundation can be found at www.
cancersuckschicago.com.
Lettie’s Cream Corn
By Sonny Ashford
As some of you, probably a lot of you, know that every Memorial Day
Olivia and I go to North Carolina. We go to an area just northwest of
Asheville called Shelton Laurel. Shelton Laurel is only about 3-4 miles
from the Appalachian Trail separating North Carolina from Tennessee.
At the Shelton Family Reunion there is one dish that everybody fights to
get part of before it disappears and it is the Cream Style Corn. People
are not courteous and take just a little bit because it is so delicious.
Working in the kitchen I’m generally last to eat but I always bring a dinner roll and sop the leavins left in the bowl. Every year I mean to ask who
made it and with my half-heimers I keep forgetting. But this year I made
a note. Lettie Ray is the owner of this fabulous recipe and she gave me
permission to share it. Bless her heart she also sent along her recipe for
Corn Casserole. Just take the cream corn, the corn casserole, some green
beans, some garlic red skin potatoes, and some sliced smoked pork butt
and we be talking about a great sit down meal, especially with some
good ol’ sweet tea. I will guarantee you that the Cream Corn will be the
highlight of the stuff on your plate and you will find yourself sopping up
the corn with the sliced pork. Ya’ll enjoy.
Clean and wash corn.
Hold corn vertical in palm of hand and cut up each row of corn in the
middle of the kernel. Then cut off the cob. Do not cut close to cob, just
take the tips. Scrap the pulp from the cob.
Then cook to eat immediately:
Take 1 quart of corn and add 1 cup of water to keep it from sticking to
pot. You may need to add more water if starts to stick. Cook for at least
20 minutes.
Add 1/4 cup sugar and salt to taste. Add 4 tablespoons of plain flour. Cook until thickens.
To put in freezer:
Cut off as above. After cutting off cob, add some water and cook until
bubbling. Salt lightly. Cool in pot. I sometimes sit it in cool water in the
sink. You can put it in containers and put in refrigerator, also until cold.
Then put in freezer. When ready to cook some, thaw, and the add sugar
and flour same as above.
Corn Casserole
1 stick butter (melted)
1 can yellow whole kernel corn (drained)
1 can cream style corn
1 egg
1 small container of sour cream
1 box of Jiffy corn muffin mix
Mix all above ingredients together. Place in baking dish and bake at
350 degrees for 1 hour. page 16bullsheet – august 2010
KIDS OF QUE
The Bullsheet is on the lookout for kids to contribute to the Kids of
Que column! If you know a kid that would like to share their story, send
it to: [email protected]
Little chefs, big flavor:
Children compete in Loveland
Loves Barbecue
By Madeline Novey Loveland Reporter-Herald
One day, when Molly Mildenberger was in kindergarten, she told her
teacher that she liked to rub butts with her dad.
Molly’s dad, Denny Mildenberger, said he could only imagine what
the teacher thought when she heard that.
But what her teacher didn’t know was that Molly travels the state
each summer, barbecuing with her dad, mom, Julie, and sister, Maggie, 10.
Molly, 7, was one of 13 aspiring chefs who put their barbecue skills
to the test in the Loveland Loves Barbecue Kids Q competition Friday
afternoon.
Tucked away in the alley south of the Pulliam Community Building
downtown, 13 charcoal Weber grills made a half circle around the
cooking space as they heated up.
About 3 p.m., parents and their children set up tables with cutting
boards, knives, various spices and rubs and meats — tuna steaks,
boneless chicken breasts, pork tenderloin and more.
At the center of the grilling ring, Annie Vreeman, 10, alternated
poking chicken pieces and pineapple chunks onto kabob sticks.
Annie, who took second place in the Loveland Kids Q competition
last year, said her dad is her inspiration.
“I want to be just like my dad,” she said, smiling. “I want to be a
great cook like him.”
To Annie’s right, in the shadow of the alley, 7-year-old Evan Beard
organized his ingredients: pizza crust, cheese, oregano and pepperoni.
His mom, Julie Beard, asked him what else he would need for his
grilled pizza. “Sometimes you use too much of it,” she hinted.
Evan looked around at everything at his station, finally holding up a
container of dried garlic.
When he grows up, Evan wants to be a chef.
“I might want to cook pizza, because it’s one of my favorite things to
grill,” he said, holding a spatula in anticipation of flipping his crust.
At 4:35 p.m., just 25 minutes before the chefs’ dishes were due to
the judges, it started to rain.
Just a little at first, but within a few minutes, parents were hustling
to cover the grills and seal up ingredient containers.
Maggie Mildenberger has competed in about “22 to 30” Kids Q
competitions across the state. But she’s never competed in the rain.
By 4:55 p.m., three groups remained. Meat came off the grill, and
garnishes went into the presentation boxes. Once each dish crossed
the finish line and onto the judge’s table, that was it. The competition
was over.
Now, the child chefs must agonize until today 4:30 p.m. today,
when the Loveland Loves Barbecue awards are announced, to see if
their dish reigned supreme, in the words of the Iron Chef.
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Contest Review
Sauk Rapids, Minnesota
First Annual Ribapalooza
By Bill and Debby Gage
The first annual, KCBS Sanctioned, “Ribapalooza” was a huge success.
It was held at the Benton County Fairgrounds in the town of Sauk Rapids
Minnesota. The Facility was perfect for the BBQ Contest, power, water,
and lots of room for teams. This contest was run so well it appeared that
it had been going on for years, a spectacular event with something for
everyone.
In addition to the BBQ Contest
there were three stages featuring
music from the popular Rockin
Hollywood’s, Lo Cash Cowboys and
headliner Sawyer Brown. There was
also a huge car show put on by the
St Cloud Pantowners which added
to the heavy crowd on Saturday.
Adding to the excitement was a
Backyard Contest doing a People’s
Choice, food vendors, and a beer
garden.
The contest was organized by the
Wild Country 99 Radio station and
the Leighton Broadcasting Company. Sponsors include; Bud Light, Gilleland Chevrolet, and numerous other local sponsors.
The community really got behind this event.
Teams arrived early Friday morning and the host of volunteers started
placing them. Our main building was a
giant hockey arena where the car show
was held where there would normally
be ice and we did the judging in a skybox room overlooking the car show. It
was very unique.
We had 21 teams and 28 “all Certified Judges” on hand for this contest.
Judges and Teams came from Canada,
Minnesota, North Dakota and Iowa.
We had some of the best teams in the
area and they came to compete for the
$5,000 prize money.
Saturday morning we were ready to
go. Our first job as the Reps was to be
interviewed on the radio by the “Ox” and his sidekick Don Lyons. We had
a good time being interviewed and I heard the “jocks” enjoyed some fine
BBQ samples later in the day!
The first turn in was at noon and kept going every thirty minutes. All
went smoothly in spite of the teams wading through the huge crowds.
They all were successful! The judging went smoothly and soon it was time
to tally the scores and head for the main stage for awards.
The Car show awards were given out first and then the Winner of the
Peoples Choice was announced. Dave Trobec from Trobec’s Bar and Grill
won.
The KCBS Contest ended up as follows…..
Chicken….
1st….Spitfire
2nd…Prairie Oak Smokers
3rd…..Mustang Sally Tailgating
Pork Ribs…..
1st….Myassis Smokin’
2nd…Mustang Sally Tailgating
3rd…Dog House BBQ
Pork….
1st…Fire Fightin Cookin Crew
2nd…Bad Az
3rd…Big Al’s Grill Team
Brisket…
1st …Prairie Oak Smokers
2nd…Mustang Sally Tailgating
3rd…Bad 2 The Bone
RESERVE Grand Champion….Spitfire
GRAND CHAMPION……..Mustang Sally Tailgating
We had a great time working with the organizers, Matt Senne and Melissa Medford. They did a superb job. Special thanks to all the volunteers
especially Renee, Kassy and Ashley for their hard work. We would like to
thanks all the sponsors and to see who was instrumental in putting this
event on, and complete results, go to ribapalooza .com
We look forward to Ribapalooza 2011
A Job Well Done!
Submitted By: Luann Moth
Dave Roper, judge from
Tennessee, presented
the top of this Jack
Daniel’s barrell to Mike
and Theresa Lake to
celebrate hosting the
Illinois State BBQ Championship in Shannon, Illinois.
Mike and Teresa Lake have been the guiding force in the Illinois State BBQ Championship in
Shannon, Illinois, for the last fifteen years. Saturday, July 10, was the twentieth annual Illinois
State BBQ Championship. From the judges’ and competitors’ standpoint, everyone looks forward to
seeing their “BBQ Family” and participating in a smooth-running contest with lots of que.
This year was a very special contest because it was the fifteenth and last year that Mike and Teresa
Lake will be hosting the championship in Shannon, Illinois. In commemoration and deep appreciation for all they do in the field of BBQ, Judy Bixby, a master judge, made a quilt top for Mike and
Teresa which uses all the quilt-tops from the last twenty years of contests. This was presented to
Mike and Teresa at the close of awards and was a hit with the crowd and with the Lakes. Another
special award given in honor of Mike and Teresa’s fifteen years of hosting with the top of a Jack
Daniels barrel. This was given by Judge Dave Roper and signed by many from the BBQ community.
All the judges and competitors have appreciated the time, effort, and support given by Mike and
Teresa in hosting this contest as well as teaching classes and mentoring judges who have been
fortunate enough to cook with them.
Job well done!
Judy Bixby, a Master Judge and
Certified Table Captain, made a
quilt for Mike and Theresa using T-Shirts from twenty years
at the Illinois State BBQ Championship in Shannon, IL. This
was the 15th (and final) contest
the Lakes hosted.
By:
T. Michael Garrison,
Master Certified
Judge
The Flying BBQ Judges
returned to their roots,
the first contest for each
of us, the Kansas State
Championship at Lenexa,
Kansas. This contest was
going strong before KCBS
was formed. I have had
the privilege of judging
Lenexa for 27 of its 29
year contest history, while
Jerry Bressel and Bryan
Beier nearly 10 years.
192 teams competed this
year for the coveted Kansas State Championship. Mark Simmons and his team
of Reps did a great job carrying on this contest, following the untimely death of Jack Gibbs.
Lenexa 2010 was special for Jerry Bressel. Although
he has judged well over the required 30 contests, he
needed to cook with a team to become a KCBS Master
Certified Judge. Russ Muehlberger and Jon Niederbremer, who now cook as the Jon Russel BBQ team, have
been providing high quality competition BBQ for over 20
years. They let Jerry join their team. He gained a better
understanding and new respect for the demanding time
management required, the detailed meat preparation
utilized, the attention to fire and temperature management, and true teamwork in completing the competition entries. He also learned how to function in over
95 degrees for over 30 scorching hours – outside fans, lawn chair, and the
Jack Cone (Jack Daniels
on a crushed ice). Jerry
can’t stop talking about
how much he learned
from his experience on
this hot and sweaty weekend with the excellent
Jon Russel BBQ team.
Ed Roith graciously expedited grading Jerry’s
test, and The Flying BBQ
Dave Roper presents
signatures from many
judges and competitors to Mike and Theresa Lake after their
fifteenth (and final)
hosting of the Illinois
State BBQ Contest at
Shannon, IL.
Judges
congratulate
him for having successfully
completed
all the requirements
to achieve the coveted
Master Certified Judge
status.
My 2004 retirement
was a major event in
my life after spending
the previous 15 years
with George Butler Associates (“GBA”), a
top engineering firm. Today, GBA employees have a competition BBQ
team, and kindly posed with me for a photo. Kiel Johnson and his
hard working team of engineers attend many Midwest BBQ contests.
(see photo) Another big surprise at Lenexa was the announcement that
Don Oppliger, who has championed this event for the past 28 years, was
retiring this year. Fortunately the Founders of this contest declined to
accept Don’s retirement and he will be with us next year for the 30th
annual contest.
Jerry and I attended the outstanding Steve Raichlen presentation held
at Smoke N’ Fire in Overland Park, Kansas. Steven focused on BBQ
styles and practices from around the world, which he features in his latest book, Planet Barbeque. After the program, we were treated by Smoke
N’ Fire to samples of these international styles of BBQ. (see photo)
From the Aviation side of our passions, there were other adventures.
The Great Plains Air Expo, hosted by KCAC,
brought the major manufacturers of today’s
General Aviation aircraft to the Johnson County
Executive Airport. Cirrus, Piper, Cessna, Pilatus, Beechcraft, and more, displayed their latest models. The Flying Physicians held their
meeting in conjunction with the Expo. Dale
Klapmeier, the CEO of Cirrus, (the aircraft that
Jerry Bressel fly’s) arrived mid afternoon to enhance this Expo. Dale joined the MidWestern
Director of Cirrus, Jeff Sandusky, and myself for
a photo with their latest Turbocharged SR22 aircraft. (see photo) Dale is a great guy and brings
his entrepreneurial style and charisma to any
event he attends. Earlier in the week Michelle
Stauffer, of Kansas Aircraft, joined Aristocrat Motors to display the latest
models of Cessna, with
exotic cars, for their annual Wings Wheels and Wine
event at Johnson County
Executive Airport.
Airplanes, wine and snacks
all compliment each other
– if only there was BBQ.
This was a fun month for
the Flying BBQ Judges.
UPCOMING BBQ COOKING CLASSES
“Cooking good bbq is a matter of high honor and ingenious preparation. Although all cooking class instructors are KCBS members, each cooker
brings his and her own special talents and ingredients to the fire. Please note the KCBS is proud to offer cooking class listings in our publication
but do not take these listings as an endorsement of any or all of these classes. Class attendee discretion is advised and encouraged.”
08/06/2010
York, ME
Instructor(s): Paul Kirk
Contact: Denny Mike
270-251-0023
[email protected]
http://www.dennymikes.com
08/06/2010
Kimberling City, MO
Instructor(s): Chris Marks
Contact: Sharon Renyer
417-739-1019
08/07/2010
Kimberling City, MO
Contact: Sharon Renyer
417-739-1019
08/14/2010
Des Moines, IA
Contact: Mike Schmitt
515-229-9713
http://www.grillinoutiowa.
com
08/15/2010
Monroe, WA
Instructor(s): Konrad Haskins
Contact: Konrad Haskins
512-692-6855
[email protected]
http://www.bbqinstitute.com
08/21/2010
Manhattan, KS
Contact: Kimberly Weber
800-287-5118
08/23/2010
Fredericksburg, TX
512-692-6855
[email protected]
08/26/2010
New Holland, PA
Instructor(s): Tom Christine
Contact: Tom Christine
215-603-2508
[email protected]
http://www.nhsummerfest.
org
08/27/2010
Nashville, TN
Instructor(s): Billy Bob Billy
Contact: Billy Bob Billy Morris
865-310-3030
billybob@holysmokerstoo.
com
http://www.holysmokerstoo.
com
08/28/2010
Wilmette, IL
Contact: Dan Marguritte
847-512-8337
http://www.backyardbbqstore.com
09/10/2010
Charlotte, NC
Instructor(s): Billy Bob Billy
Contact: Billy Bob Billy Morris
865-310-3030
billybob@holysmokerstoo.
com
http://www.holysmokerstoo.
com
09/10/2010
Spring , TX
512-692-6855
[email protected]
httP://www.bbqinstitute.com
09/11/2010
Kansas City, KS
Instructor(s): Robert Snelson
Contact: Bob Snelson
913-471-4669 or 816-5073728
[email protected]
http://www.lottabsbbq.com
09/18/2010
McKinney , TX
Instructor(s): Paul Kirk
Contact: Susan Sparr
214-544-2297
[email protected]
09/18/2010
Parkville, MO
Contact: Beth Politsch
816-587-9990
http://www.backyardbashkc.
com
09/24/2010
Cleveland, OH
Contact: Dan Malto
440-327-6242
http://www.heatexchangeonline.com
09/25/2010
Cleveland, OH
Contact: Dan Malto
440-327-6242
http://www.heatexchangeonline.com
10/01/2010
Unadilla, GA
Instructor(s): Jacks Old South
Contact: Myron Mixon
229-886-5225
[email protected]
http://www.jacksoldsouth.
com
10/09/2010
Parkville, MO
816-587-9990
com
11/06/2010
Nahunta, GA
512-692-6855
[email protected]
11/13/2010
Kansas City, KS
Instructor(s): Robert Snelson
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
11/13/2010
Parkville, MO
816-587-9990
com
11/21/2010
Monroe, WA
512-692-6855
[email protected]
12/04/2010
Parkville, MO
816-587-9990
com
Committed to Cooking, Competition & Professional Development
please call the contact person as indicated for fees, applications, etc.
Smoker &
Trailer Rolling
Stock Repair
Welding-BendingSandblastingPainting
McCrabb
Companies
816.761.2111
Kansas City, MO
KCBS Team:
KanUBBQ
UPCOMING KCBS BBQ judgING CLASSES
08/05/2010
Dillon, CO
Certified BBQ Judging Class
Contact: Nancy Hitz
888-499-4499
[email protected]
http://judgebbq.com
08/07/2010
O’Fallon, MO
Contact: Greg Wilkinson
314-629-4734
[email protected]
08/07/2010
San Diego, CA
Contact: HENRY SILVESTRE
951-445-1903
[email protected]
http://www.fit2gopromotions.
com
08/07/2010
Shawnee, KS
Contact: Eric Ely
913-742-6403
[email protected]
08/19/2010
Hermann, MO
Contact: Olan Stemme
573-486-3137
hermannchamber@centurytel.
net
http://www.hermannmo.info
08/19/2010
Worland, WY
Contact: Tony Abstetar
307-431-4841
(info only not a website) $75 for
non-members/$40 for members
08/26/2010
Craig, CO
Contact: George Rohrich
970-826-3100
[email protected]
09/02/2010
Mesquite, NV
Contact: Ann Sunstrum
888-711-4653 ext. 14
[email protected]
09/02/2010
Milwaukee, WI
Contact: Marjorie Rucker
414-265-5809
[email protected]
09/04/2010
Bedford, TX
Contact: Wendy Hartnett
817-952-2392
[email protected].
tx.us
http://www.bedfordbluesfest.
com
10/03/2010
Plant City, Fl
Contact: Marion M. Smith
813-754-3707
[email protected]
10/22/2010
Lynchburg, TN
Contact: Marge Plummer
[email protected]
10/28/2010
Tucson, AZ
Contact: Michael Reimann
602-363-5196
[email protected]
http://www.AZBarbeque.com
10/30/2010
Washington, MO
Contact: Aimee Frey
636-239-1743
[email protected]
11/13/2010
Greenville, KY
Contact: Beth Newman
270-338-0043 or 270-977-3888
[email protected]
01/15/2011
Kennesaw, GA
Contact: Kimberly Flores
770-422-9714 x3028
[email protected]
http://www.pigsandpeaches.
com
03/26/2011
LaVista, NE
Contact: Nena Cooney
402-658-9948
[email protected]
UPCOMING KCBS table captain CLASSES
08/07/2010
O’Fallon, MO
Certified Table Captain Class
Contact: Greg Wilkinson
314-629-4734
[email protected]
09/03/2010
Milwaukee, WI
Contact: Marjorie Rucker
414-265-5809
09/04/2010
Bedford, TX
Contact: Wendy Hartnett
817-952-2128
[email protected].
tx.us
09/09/2010
Silver Lake, MI
Contact: Jeff Clark
[email protected]
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
Have you just formed a team
and have questions?
Send in your questions to [email protected]
How should I lay out my
cook site?
I believe there are two issues that should be considered the most important when setting up your site at a contest, efficiency and safety. When
laying out my site I try to think ahead to turn in time and plan accordingly. I try to use basic kitchen planning as my guide to where I will position my equipment.
When first laying out your area, it is a good idea to determine your
needs for the particular contest. Generally speaking, you will need a prep
area, a cooking area, and a team or gathering area. If you are planning
to have any additional guests stopping by, it makes good sense to plan
ahead to avoid injury or distraction to any contest preparation.
Select a safe area to place all of your cookers away from anything flammable. Be aware of any overhead power lines, gas tanks or fuel storage
from any nearby teams. Make sure you have ample room to access cookers and fuel areas and have your fire extinguisher handy. I suggest storing
your stockpile of contest fuel in this area as well.
A short trip from the cookers to the table where the boxes will be built
is a good idea. When transferring hot racks or pans of your soon to be
submitted contest entry, it is a smart to have an unobstructed path that is
also free of other pedestrians to minimize the chance of the unspeakable
happing, which would be having your brisket knocked onto the ground.
You also might want to consider making sure you have a clean and clutter free area for you to build your boxes. If you are going to use a plug-in
electric knife, be sure that you have a power source running to your table
so you don’t have to drape a line across a walkway. While we are on the
topic of power cords, make sure to run all cords in areas where you will
have minimal foot traffic if at all possible.
Try to rig some lighting directed toward your cooker area. This makes it
much easier to tend to your fires or meats during the overnight and early
morning hours. Again, keep in mind head clearance and anticipated foot
traffic. Where you have electrical connectors and splitters it might be a
good idea to raise them off the ground in the event of rain.
If you are using a trailer or the back of a vehicle to store some of your
gear, make sure you have an unobstructed path to and from your supplies. I recommend a little planning ahead. If you know you are going to
need a flashlight, rub, roll of foil or special mop sauce in the middle of
the night or first thing in the morning, I would suggest getting it out or at
the very least locating it the evening before to minimize frustration and
rises in blood pressure resulting from not being able to find your basting
brush at 6:00 AM when you are supposed to be mopping your butts. I am
assuming that I don’t have any readers that need an explanation as to why
I would be mopping my butt at six o’clock in the morning.
By planning ahead and using common sense you should be able to
safely set up your cook site to increase your efficiency and insure the
safety of everyone on your team as well as any visitors you may have during the contest weekend.
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S H E LT E R
SYSTEMS
Contest Review
LAKE PLACID, N.Y. Competition at the 5th annual ILBBQF was fired up this year as a record 43 teams, up from 15 in the first year, battled to bring home the
hardware and prizes. Over 8,000 people attended the three day “I Love
Barbecue Festival”, held over the July 4th holiday weekend at the Olympic Speed Skating Oval in Lake Placid, NY. Attendees enjoyed the great
variety of BBQ, sunshine, and music.
The event hosted six different competitions in several different categories including: The Best Ribs on the East, The Midnight Grilling Bash,
Top Chef, Desperados BBQ and Hot sauce competition and the two most
desirable KCBS events for adult team, as well as the Junior World Championships with both junior and youth divisions.
On July 3rd the Buck-a-Rib contest, one of the most popular of the
event, sold over 6,500 ribs in less than 3 hours. Afterwards the fans
voted on the best rib, and Good Smoke BBQ from Rochester, NY took
home the title of Best Ribs on the East. Stanley’s Smokehouse and Q
Wanna Bee’s rounded out the top three.
Pit Master Scottie Johnson of Cancersuckschicago.com, from Westmont, Illinois and his support team of three fantastic ladies (his sister Liz
and two daughters Lexi and Zoe) won the overall ranking at the Midnight
Grilling Bash with strong BBQ’ing, especially in fatty and NY strip steak.
Second
and
third went to
I-Que and Virginia Q.
In the second
annual
Junior World
BBQ Championship, PepperQue BBQ,
from
Eden
Prairie, MN,
was awarded
the
overall
Championship, fueled by
a wonderful dessert. They were followed by Well Hung Meat and a Rack,
from London, Ontario, and Little Dick & his Big Green Egg, from Norwell, MA. The two top teams were separated by only .42 of a point and
both teams featured sets of fraternal twins celebrating July birthdays.
In addition to cash awards and prizes, Paul Smiths College-The College
of the Adirondacks also provides scholarship monies in the amount of
$20,000.
The youth division, which allowed youth aged 12-15 to cook and compete, was won by Playing with Matches, from Narragansett, RI. The
youngsters competed in chicken, pork ribs, steak, and dessert. Finishing
in second and third place were Hal & Tal BBQ from Eden Prairie, MN and
Little Dawg BBQ from Ontario, NY.
Pit Master Andy King, of The Bastey Boys from Templeton, MA, won
the honor of Top Chef. Marcel Pleau of Cousins BBQ and Eric Mitchell
of Yabba Dabba Que followed in second and third. This competition
was extremely close as Andy King narrowly pulled out the victory by two
hundredths of a point.
The Kansas City Barbecue Society crowned I Smell Smoke, from Malden, MA, as the overall Grand Champion and New York State Champion,
which was I Smell Smoke’s second Grand Championship in a row, and
third out of the last five competitions. I-Que and Cancersuckschicago.
com finished second and third. For complete results visit www.ilbbqf.
com.
Overall the 5th annual ILBBQF, which benefited the local Shipman
Youth Center, was a great success and a lot of fun, as the sun shined
all weekend and temperatures soared into the 90’s. Event Coordinator
Dmitry Feld said,
“We raised net proceeds close to $18,000 (after expenses) for the
Shipman Youth Center during the I Love Barbecue Festival. It is an awesome amount of funds. All festival staff and volunteers worked very hard
to make it a success. We are looking forward to next year’s event, set for
July 2-4.” If the growth trends from the past five years continue, next year forecasts to be even bigger and better, with more teams and more competition.
Thanks for the Memories!!
Thank you to all the cooks and judges for supporting the Illinois State
BBQ Championship (home of “BBQ’s Field of Dreams”), and the Butt to
Butt© for the last 15 years. It was a great run!
Connie & Mike Smith and Mike & Theresa Lake
Kookers Kare and the
American Royal Barbeque
The American Royal and Kookers Kare have joined forces to have a
BBQ food drive, at this year’s American Royal BBQ, Sept. 30 thru Oct
3rd, 2010. All the competitions cookers are the ones who can help in
this endeavor. What we are asking all the cookers to do is to donate the
leftover brisket and pork. During the Invitational and the open competitions, just after turn in there will be volunteers to accept your leftovers
and place them in the Harvesters truck. We’re trying to fill the truck
with the best BBQ Kansas City has to offer. There will be a flyer in the
American Royal packet; this flyer will give you valuable information and
contacts to help in carrying this mission out. When it comes to feeding
the homeless and unfortunate Kookers Kare will do the best they can to
help out in this event. You may also bring can goods to help out also;
there will be donation barrel available for these. There will be a lot more
information available as we get closer to the date.
Also look for Kookers Kare committee members at contest thru out the
competition circuit with blinkies for sale to help out the Smokefest event
each year in March. And tickets are starting to sell please check our website for updates on Kookers Kare “ Winterfest” the get together that is
just a blast in February that is all about raising funds for the Smokefest.
(Limited seating) See us on facebook too!
Thank you for all the donations that have been coming in and a special thank you to the KCBS for their donation in help with our mission.
Remember Kookers kare is a 501c3 charity and your donation may be a
tax deduction.
Contest Preview
Excelsior Springs, MO
9th Annual BBQ and Fly-In on the River
Friday and Saturday August 20th and 21st is the weekend to be in
Excelsior Springs, Missouri. That’s when the 9th Annual BBQ and Fly-In
on the River takes place. Quickly becoming the most anticipated event in
the area, it’s also becoming an event looked forward to in the BBQ arena.
With some awesome fun and some serious prizes packed into two days,
it’s well worth the trip to the historical town just northeast of Kansas City.
New this year is the partnership with the Apple Blossom Festival celebrated each May in St. Joseph, Missouri. This year marks the first Northwest Missouri Grand Champ, where the BBQ team who has competed in
both the Apple Blossom and the BBQ and Fly-In on the River with most
points combined from both contests wins an additional $1,500.00. The
Northwest Missouri Reserve Grand Champ gets an extra $500.00 for their
efforts.
Of course there are the standard prizes awarded in each category, for
those who did not compete in the Apple Blossom contest, too; but the
prizes aren’t the only reasons to come spend your weekend in Excelsior
Springs.
Gates open to the public at 4 pm, with a full menu of fun! The kids will
have their area with inflatables to play on, the adults will have the beer
garden and various other vendors; and everyone will be able to show off
their pitching skills at the “Dunk-A-Cop” booth. And who hasn’t wanted
to do something like that one time or another? At about 5 pm the first
live band, Twisted Rootz will perform; around 6 pm the Apache Attack
helicopter will fly-over and land at Piburn Field and the ReMax hot air
balloon will be inflated. The KC Marching Cobras will be making a return
performance later and then Excelsior Springs very own Salem Road will
be “Rocking the House”. About dusk the fireworks go off and Salem Road
will perform until about eleven pm.
This year, the recipient for the funds raised will the Excelsior Springs
Police Department, the Aaron Dickey Memorial Scholarship Fund, Bernard Girls Softball Scholarship Fund and various other local charities.
This years’ entire event is also dedicated to the memory of Paul Lane,
who’s sudden and unexpected passing left a huge hole in the hearts of
everyone on the planning committee, and a huge spot to fill in the volunteer coordinator category. A bench is also being installed at Century Park
as a memorial to Paul, and for the duration of the contest, Broadway will
be renamed “Paul Lane”.
Saturday is when the serious BBQ’n starts and all the Fly-In fun happens at the Excelsior Springs Memorial Airport. Bright and early at 7 am,
there will be a fund-raising breakfast, and not just pancakes either. A full
breakfast menu is being offered. After that lunch is served, and with each
meal: breakfast and lunch, comes a raffle ticket. That raffle ticket could
be worth on free ride in a vintage WWII Stearman Bi-Plane. A ride will be
raffled off about each half hour until 2 pm. Due to safety considerations,
no-one under 14 will be allowed to ride in the bi-plane. The Young Eagles
will also be sponsoring free Cessna rides to youngsters aged 8-17 years.
The band, Liberty Rising will be performing from 11 am til 2 pm, offering
up some great country, folk, bluegrass and some blues. All in all, a fun
time! Funds raised at the airport will be used for renovation and other
projects.
Mark your calendars and come spend the weekend with us in Excelsior
Springs, Missouri Friday and Saturday August 20th and 21st.
THE 2010 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
2010 Great American BBQ Tour Stop #6 Great American BBQ
Kansas City, KS
May 26, 2010
After the rain in Memphis the week prior, Chris and I were hoping for nice weather in Kansas
City at the Great American BBQ. At least the GAB is on asphalt, which is much cleaner – we are
still finding mud from last year.
As we loaded onto the site, we noticed that we were close to the main entrance and the carnival so we dropped the trailer. We ended up near the Florida’s Skin and Bones vending trailer and
Iowa’s Smokey D’s set up shop behind us.
While we normally watch the weather forecasts prior to heading to events, I was more worried
about rain and forgot to watch the temperatures. On Thursday as
we headed out, I stopped by Wal-Mart and found some clearance
jeans and a long sleeve shirt because shorts and a t-shirt would
not be keeping me warm. Friday and Saturday were beautiful although a bit windier than I remember the Kansas plains to be. As
long as it was dry, I could live with about anything.
Since Chris and I grew up in Kansas, we left lots of friends
behind when we moved to Missouri. Some of those friends are
actually a rookie team. Four Aces BBQ. This team is truly a family affair and includes one of our good friends that we knew in
business and from Jaycees many years ago. It was great to see
Rodney, his wife Karen and their “grown up” family at the event.
They even took third place in the open pork category on Saturday, which is quite an accomplishment
for just starting out in competition BBQ.
Another nice thing about setting up in Kansas City is getting to see some of our friends from the
KCBS office. Kelly brought some friends out and Chris put them to work passing out samples and pouring drinks. Karen from the office stopped by along with Carolyn who was busy selling the new KCBS
25th Anniversary cookbook! Mike from the Flying Judges even brought by some of the leftover dessert
entries!
Have you ever tried to help out and things just don’t quite go as planned? Well… at our retail stop,
I went to pour some Master of Mixes Bloody Mary’s for folks and I shook the bottle to mix the ingredients up. Chris had just set the cap on the bottle and I wasn’t paying attention so Bloody Mary mix went all over the table and where I
was standing. If this wasn’t bad enough, at our Friday demonstration, I shook my full Big Bucket of Margarita mix and ended up with a
face-full because I didn’t check the vent on top. Chris had no sympathy for me dripping in Margarita mix up on the stage. It was nice
and cool on a warm day and it tasted great so all was well.
Boondoggle BBQ was the big winner of the Invitational to go along with his American Royal win from last year. Our follicly-challenged
friends from Big Wig BBQ won the Best Party along with the World Brisket Open. Jeff and the team from Big Creek won the prestigious
Open competition against 190 worthy teams and our friends Mike and Beth from Quau won their second Kingsford Points Chase event
putting them currently in the lead for the $25,000 award at the end of the season. There are still 13 events to go so it should be quite
the Points Chase ending at the American Royal!
Mike (& Chris) Peters
THE 2010 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #7: Kansas Masters BBQ Competition
Wichita, KS
June 16, 2010
Over the past two years, we were camping out on the
soccer fields in Tryon, NC on the second weekend of June
so spending time in Wichita, KS at the Kansas Masters
BBQ Competition was a new experience this year. It was
nice to be right in the backyard of where we grew up. The
competition is held in Wichita’s Cowtown Museum right on
the river by the old saloon, livery stable and general store.
We loaded onsite Thursday afternoon in an open field,
as the local stagecoach passed by and gunfighters were
walking the dusty street. As teams loaded in Friday, the
Mayor of Wichita, who also happens to be a Pitmaster himself, asked us how we snuck into town. “Right down 400 and 54, why?” I guess he had the police
department on standby to catch us coming into town and was planning on parading us through the
downtown area. There must have been some other emergency going on because it is kind of hard to
miss our 30’ trailer!
Because the event is held on Saturday only, Friday evening was spent visiting with teams and signing them up for the Kingsford Points Chase. We had more sign-ups in Wichita than we have had at
any Kingsford event so far! Chris and I were invited to eat at one of the local South Central Kansas BBQ Society member’s booth where
Derek of Pig In, Pig Out fixed prime rib. We’ve been invited to plenty of Friday night dinners but this was the first prime rib dinner and
we could see why Derek has won numerous competitions for his cooking prowess.
Friday and Saturday called for a chance of rain and thunderstorms but everything went around Wichita. Saturday started out overcast
and comfortable but that soon changed to clear skies and low 90’s! While Chris doesn’t agree, Kansas trees are fairly sparse. Breakfast
on Saturday was served under the lone tree in the parking area. That said, shade was in high demand...
Since Kansas is where Chris and I grew up, we had family come by to visit in addition to some of my high school friends. It was great
introducing them to competitive BBQ and this wonderful world of BBQ that we are fortunate enough to live in.
One thing about Wichita that we learned real quickly was the political clout that was in attendance at the competition. Not only did
we have the Mayor of Wichita but we also had “Admiral” Windwagon Smith Devin Hansen who reigns over the local Riverfest event as
a member of the Wichita Wagonmasters. I was told that the Admiral and the Wagonmasters showed up at a city council meeting and
put a challenge to the Mayor for a local chili cook-off. So what better a setting than a KCBS sanctioned event to see who was the better
cook at the Great American BBQ Tour’s GrillMaster competition? It was a pretty even group of onlookers with some Wagonmasters in the
crowd along with friends of the Mayor. After much deliberation of the non-partisan judges, the Mayor’s grilled chicken sandwich was
chosen as the best in Wichita. I don’t think this rivalry will be over anytime soon though...
With some top teams attending, it really was a nail biter to see who would be crowned Grand Champion. There were quite a few teams
getting four category calls like “Smell What’s Cookin”, Quau and JP Custom Smoke in addition to lots of three category calls. JP Custom
Smoke took home his second Grand Championship in as many weeks and Rob with Munchin Hogs @ the Hilton won Reserve Grand and
the $1,000 Kingsford Points Chase check!
Mike (& Chris) Peters page 28bullsheet – august 2010
GREG YACHA
DURANGO, CO
August
TODD YOUNGBLOD
COOK MAN FOOD
DURANGO, CO
DAN MANTINEO
COOK MAN FOOD
BAYFIELD, CO
New Members
Alaska
MICHELLE BRUMAGIM
FAIRBANKS, AK
Alabama
ANNA MONTGOMERY
TEAM TOP CHICK
BOAZ, AL
ALLISON MONTGOMERY
TEAM TOP CHICK
BOAZ, AL
TIM BARNES
PELL CITY, AL
MARSHALL B. DREW
HUNTSVILLE, AL
JOHN SPAIN
GARDENDALE, AL
JEREMY ALEXANDER
BIG BLU QUE
ATHENS, AL
JEREMY ALEXANDER
BIG BLU QUE
ATHENS, AL
RAY REECE
ADAMSVILLE, AL
ANNA REECE
ADAMSVILLE, AL
DANNY LEDBETTER
LATE NIGHT BUTT RUBBERS
CITRONELLE, AL
arkansas
KELLY LOVELL
COUNT PORKULA
LITTLE ROCK, AR
KELLY LOVELL
COUNT PORKULA
LITTLE ROCK, AR
MIKE CRIST
SPRINGDALE, AR
arizona
DANIEL POOLER
AVONDALE, AZ
ROBERT DODGE
MESA, AZ
RICHARD FORREST
CHANDLER, AZ
MATTHEW GRIESBACH
TUCSON, AZ
california
CHRISTOPHER WILCKEN
EL CAJON, CA
KRISSY WILCKEN
EL CAJON, CA
LIONEL DYCK
CONCORD, CA
KENNETH BLOSFIELD
BUSTERS BONE SLAPPIN BBQ” JOHN BAUER
LAKESIDE, CA
HAWAIIAN GARDENS, CA
RICHARD SHERMAN
ENCINO, CA
WILLIAM PALITTI
GRUMPYS Q
ROSEVILLE, CA
colorado
DAVID HUSKA
VISTA, CA
RYAN HUSKA
VISTA, CA
CAMERON KNAUER
TOWNSEND, DE
BOB NAYLOR
CLAYTON, DE
KEITH EVERHART
GRAND LAKE, CO
TIMOTHY PERREAULT
BUNKHOUSE BBQ
PANAMA CITY BEACH, FL
TOM BUREK
GRAND JUNCTION, CO
GLENN BUROW
CHULA VISTA, CA
GORDON ROSE
CLAYTON, DE
CHRISTOPHER FIDLER
MIAMI, FL
CURTIS TRIGUEIRO
RIDGE ROUTE BOYS BBQ
BAKERSFIELD, CA
MARK CAMPBELL
SO CAL SLO POKES
LA HABRA, CA
delaware
KEVIN HERRINGTON
WETERLOO BBQ
LOUISVILLE, CO
JACK ROBISON
FRUITA, CO
EUGENE LANDINGIN
G’S BARBEQUE
SANTA BARBARA, CA
DON COLLIMORE
EASTON, CT
GEORGE GOLDSTONE
DENVER, CO
JOHN ADKINS
ROSSMOOR, CA
KRIS RAUSCH
CARNIVOROUS HABITS
MURRIETA, CA
REBECCA CHISHOLM
CRAIG, CO
connecticut
EYI JONES
BRIGHTON, CO
LYNN WETTERS
CANON CITY, CO
JAY SLATER
CARNIVOROUS HABITS
MURRIETA, CA
TYLER LEWIS
CASTLE ROCK, CO
BRIAN POWERS
PUEBLO WEST, CO
MICHAEL CHISHOLM
CRAIG, CO
RONNIE ETHERIDGE-PALITTI
GRUMPY Q
ROSEVILLE, CA
CORDIS BILL” JONES”
MARTINEZ, CA
BUD VARAS
GOLD TOP BBQ
RED CLIFF, CO
SALLY BUONPANE
LOVELAND, CO
JEREMY SCOTT PRUITT
LAKEWOOD, CO
ROBERT ALLEN
FRISCO, CO
STEVEN HARRIMAN
EVERGREEN, CO
MARY KAY JONES
BRECKENRIDGE, CO
STEVE TAYLOR
LITTLETON, CO
AARON THOMAS
DILLON, CO
STEVEN COX
EVERGREEN, CO
SIMEON LEE
FRISCO, CO
TISH HARRIS
DENVER, CO
BETTY NAFTZ
FRISCO, CO
TARA INGLE
BARE BONES BBQ TEAM
GRAND LAKE, CO
LINDA LINCOLN
AURORA, CO
RON LINCOLN
AURORA, CO
JIM FIXARI
NORTHGLENN, CO
JAIME SPENCER MCDONALD
DENVER, CO
JIM HETHERINGTON
LONGMONT, CO
GWEN VANDERHAGE
DENVER, CO
JEFFREY COPE
THORNTON, CO
JOHN M. IRVIN
ARVADA, CO
florida
JUDITH PERREAULT
BUNKHOUSE BBQ
PANAMA CITY BEACH, FL
BENJAMIN CROXTON
ST PETERSBURG, FL
JUDITH CROXTON
ST PETERSBURG, FL
ANDREW LANDON
JACKSONVILLE, FL
CLARENCE KING
THE KINGS COURT
JACKSONVILLE, FL
LARRY JOHNS
LIVE OAK, FL
JOHN BIDDINGER
SARASOTA, FL
georgia
JIM CHINCHOLL
PARKER, CO
CHARLES L. JONES
COON ASS CHARLIES ROLLIN’
SMOKE
MARTINEZ, GA
ROGER COOK
BENNETT, CO
DOYLE JONES
DUBLIN, GA
LARRY SHORES
FORT COLLINS, CO
DOUG SHEHAN
TUFF DAWG GRILLERS
GAINESVILLE, GA
KENT BRATHOLT
NEWNAN, GA
ERIC SPEERS
EASTSIDE BAR-B-CREW
STOCKTON, CA
LYNN GOLDSTONE
DENVER, CO
MARC PICCIANO
VACAVILLE, CA
JOSEPH VALENTI
PUEBLO WEST, CO
CHARLES ASH
BUMPAS BARBECUE
JOHNSTOWN, CO
JOSH BELSON
NORTH HOLLYWOOD, CA
JOSEPH VALENTI
PUEBLO WEST, CO
DENNIS L. POTTER
MORRISON, CO
DAVE PHELPS
WOODSTOCK, GA
JEFF SIMS
WINTERS, CA
TERESA VALENTI
PUEBLO WEST, CO
ADAM SARGENT
SMOKE THERAPY
FT. COLLINS, CO
RICK MONTGOMERY
CANTON, GA
ROB ROBERTSON
SHONUFF SCOTSMEN
CLAYTON, CA
TERESA VALENTI
PUEBLO WEST, CO
ROBERT BASS
CORONA, CA
MARYANN BASS
CORONA, CA
JOHN MENKE
DURANGO, CO
ANN BUTLER
DURANGO, CO
RON DOUGLAS
DENVER, CO
HANK VANDERHAGE
DENVER, CO
GIL BARELA
LOVELAND, CO
RICK MONTGOMERY
CANTON, GA
JOHN STOVALL
THE PARTY PIG
DORAVILLE, GA
ERIC CAMPBELL
WICKED QUE
ATLANTA, GA
New Members…
Continued
from
MICHAEL NERROTH
STOKED & SMOKED
BARBECUE TEAM
WINDER, GA
CHUCK KRAFT
DALLAS, GA
iowa
IVAN ROQUET
BUBBA-Q’S
HEDRICK, IA
KAREN ROQUET
BUBBA-Q’S
HEDRICK, IA
STEVEN DAVIS
MARSHALLTOWN, IA
DANNA BETH DAVIS
MARSHALLTOWN, IA
Page 28
DEBBIE WRIGHT
WRIGHT ON QUE
GLEN CARBON, IL
DONALD OSBORNE
FATBACKS SMOKIN RACKS
QUINCY, IL
ROBERT HONKE
ST. LOUIS BLACK IRON BBQ
ALTON, IL
indiana
AARON LAMB
B2QU
MOORESVILLE, IN
BILL HALL
FORT WAYNE, IN
CHARLIE LAMB
C R SMOKE
GOSHEN, IN
CASS SHAY
2 SHAY BBQ
URBANDALE, IA
CHARLIE LAMB
C R SMOKE
GOSHEN, IN
BRIAN MCKENZIE
WEST DES MOINES, IA
THOMAS WEBER
SOUTH BEND, IN
illinois
VAL CASTANEDA
BUFFALO GROVE, IL
PHIL BAGGIO
PRAIRIE GROVE, IL
ANDREW JEZIERSKI
STREAMWOOD, IL
TIMOTHY BRUGGER
SOUTH BELOIT, IL
BRENDA BRUGGER
SOUTH BELOIT, IL
TIM SPAKE
QUINCY, IL
BARB STEPHENS
QUINCY, IL
JAMES WEAST
NEW BERLIN, IL
CURTIS SCOTT WHEELOCK
LIBERTY, IL
THOMAS WEBER
SOUTH BEND, IN
PAUL OWENS
FRENCH LICK RESORT BBQ
TEAM
MITCHELL, IN
PAUL OWENS
TEAM
MITCHELL, IN
ROBBIE BELLEW
TEAM
NEW ALBANY, IN
ROBBIE BELLEW
TEAM
NEW ALBANY, IN
TED MANN
COVINGTON, IN
TOM UEBELHOR
JASPER, IN
JASON MILLER
ONE SWEET RACK BBQ
OVERLAND PARK, KS
DARRIN GREEN
ARKANSAS CITY, KS
RHONDA GREEN
ARKANSAS CITY, KS
SHAWN AMERINE
LEAWOOD, KS
ROBERT MCKINZIE
OLATHE, KS
CHRIS FALK
ALMA, KS
DON BERKLEY
LENEXA, KS
STEVE KIEFFER
RUB-A-BUTT BBQ
MARYSVILLE, KS
JOHN MARTIN
OVERLAND PARK, KS
JAMIE LANTER
FROM WHISKERS TO TAIL
LENEXA, KS
TOMMY WRIGHT
GLEN CARBON, IL
MARK ALPERT
NORTH ANDOVER, MA
BRETT GUISINGER
NORTH ANDOVER, MA
ANDREW MILLER
QUINCY, MA
maryland
H. MICHAEL BROWN
GAITHERSBURG, MD
MARY SUE WINNEKE
LEAVENWORTH, KS
MIKE STAHL
ROCKVILLE, MD
MARY SUE WINNEKE
LEAVENWORTH, KS
CALVIN AWKWARD
HOG BONES BBQ
CHELTANHAM, MD
PETER SCALETTY
PRAIRIE VILLAGE, KS
MARGARET SCALETTY
PRAIRIE VILLAGE, KS
MIKE TINDELL
OVERLAND PARK, KS
GREG GILLESPIE
QUINTER, KS
WAYNE ABRAMS
SHAWNEE, KS
KATHY ABRAMS
SHAWNEE, KS
LAYTON WHIPPLE
BEELER, KS
DEREK WATSON
SMOKIN ON THE SIDE
QUINCY, IL
LINDA BURTON
CHASIN’ THE RING BBQ
CHELMSFORD, MA
BRUCE PENDLAY
ARKANSAS CITY, KS
MICHAEL BACHSTEIN
TERRE HAUTE, IN
DAVID DORNHOFFER
ARKANSAS CITY, KS
massachusetts
MICHAEL TEITELBAUM
GERMANTOWN, MD
DAVID JOHNSON
MORTON, IL
BILL FARNUM
FIREMAN BILL BARBECUE
CHAMPAIGN, IL
LARRY TONER
BUTTERBEANS GRILL
MANDEVILLE, LA
BRUCE PENDLAY
ARKANSAS CITY, KS
RODGER HUNSBERGER
GOSHEN, IN
VERONICA DORNHOFFER
ARKANSAS CITY, KS
RANDY CURTIS
YOUNGSVILLE, LA
MIKE GORDON
ELKTON, MD
JIM ELLISON
BELLEVILLE, IL
kansas
lousiana
JOHN MARTIN
OVERLAND PARK, KS
DEAN HAMPSON
THE BEAST BBQ
LANE, KS
BILL FARNUM
FIREMAN BILL BARBECUE
CHAMPAIGN, IL
SUSIE COINER
PADUCAH, KY
GARY LINTON
WINFIELD, KS
ROCKY RUHNKE
MONTEZUMA, KS
kentucky
GREGOR EMBRY
LOUISVILLE, KY
FRANK HUGHES
OLATHE, KS
JESSE MCQUILLEN
BLACK-TIE BBQ
LOUISVILLE, KY
JOHN CLASON
PAOLA, KS
ANDREW COINER
PADUCAH, KY
DWIGHT MORGAN
LEXINGTON PARK, MD
JEFFREY JOHNSON
MT. AIRY, MD
STONECREST FARMS BEEF
STONECREST BEEFGRILLERS
SHARPSBURG, MD
ARTHUR VAN HECKE
INDIAN HEAD, MD
maine
BOB LOTHROP
CHASIN’ THE RING BBQ
GRAY, ME
DEBBIE LOTHROP
GRAY, ME
ALEX CAISSE
BUCKS NAKED BBQ
FREEPORT, ME
BRANDON M. GAUDET
DURHAM, ME
CHARLES JONES
BUCK’S NAKED BBQ
POWNAL, ME
DAVE LAROSE
BUCK’S NAKED BBQ
DURHAM, ME
KEITH PICCIRELLO
SWINE IS DEVINE
BRUNSWICK, ME
ALBERT SARGENT
HOWLING HOG BARBECUE
AUBURN, ME
CHANNA SCHROFF
FAYETTE, ME
ROBERT SCHROFF
HALLOWELL, ME
PAUL O. TRAUGH III
WESTBROOK, ME
RONALD K. YORK
BOWDOIN, ME
RICK CONNOR
YARMOUTH, ME
TOM CORWIN
YARMOUTH, ME
CHRIS CROCKER
YARMOUTH, ME
michigan
JIM MOBLEY
YPSILANTI, MI
SCOTT STEINHOFF
BLOOMFIELD HILLS, MI
JAMES M. THANASIU
CHARLEVOIX, MI
JANICE THANASIU
CHARLEVOIX, MI
RICK SIEGEL
WEST BLOOMFIELD, MI
PATRICIA SIEGEL
WEST BLOOMFIELD, MI
JERRY BARANSKI
STERLING HEIGHTS, MI
BRIAN PINKELMAN
ANN ARBOR, MI
DANIEL COX
STERLING HEIGHTS, MI
DAVID ASCHLIMAN
SHELBY TUP, MI
ISIAH ROGERS JR.
PONTIAC, MI
GARY R. KIRSH
WASHINGTON, MI
BEN FIELDER
SMOKIN GRIZZLEIS
PONTIAC, MI
CHRISTOPHER ALAN GORTH
WASHINGTON, MI
SCOTT BROWN
PORTLAND, MI
ROB BIENENSTEIN
GROSSE ILE, MI
BILL GAILEY
MILFORD, MI
TIMOTHY A. SEGVIN
WESTLAND, MI
ADAM PANCHENKO
CLINTON TWP, MI
DOUGLAS DOMBROWSKI
TROY, MI
New Members…
Continued
from
Page 29
RON ZAGERS
NO JUDGING
QUALIFICATIONS
JAMESTOWN, MI
minnesota
TERRY REED SR
ROCHESTER, MN
RYAN SMITH
APPLE VALLEY, MN
DENNIS LAZENBERRY
WOODBURY, MN
DONALD MEININGER
NISSWA, MN
PAUL TROCKE
BURNSVILLE, MN
missouri
JACKIE WHITE
MARCELINE, MO
WILLIAM HARRIS
NEW BURG, MO
BERTHA HARRIS
NEW BURG, MO
JOEL FRANK
LIBERTY, MO
JOHN LIPPINCOTT
HOLT, MO
TINA LIPPINCOTT
HOLT, MO
JERRY BAKER
MACHO EARTH NATIVES BARB-QUE
JEFFERSON CITY, MO
SCOTT T. DOYLE
N/A
COLUMBIA, MO
WENDY J. MORGAN
N/A
COLUMBIA, MO
CASEY BATTLE
KANSAS CITY, MO
JIM MASSENGALE
SEYMOUR, MO
CARL JACKSON
RED OX BAR-B-QUE
SEYMOUR, MO
MICHAEL RABENBERG
BRENTWOOD, MO
LARRY MCBEE
SPRINGFIELD, MO
CHRIS MCGEE
BIG COUNTRY BBQ
OZARK, MO
ERIC MENSE
WEBB CITY, MO
ERIC MENSE
WEBB CITY, MO
JOSH LEWIS
LICKETY SPIT
BIRMINGHAM, MO
JEREMY LEWIS
LICKETY SPIT
BIRMINGHAM, MO
DAVE EASLEY
ROCK-N-ROLL RIB RUBBERS
KANSAS CITY, MO
NANCY DIERKER
KANSAS CITY, MO
PAT DIERKER
KANSAS CITY, MO
BARRY HORD
BIG GREEN TRACTOR BBQ
LATHROP, MO
BILLE HORD
BIG GREEN TRACTOR BBQ
LATHROP, MO
CHRISTOPHER WINFREY
SAINT LOUIS, MO
CARL SCHULTZ
MOSCOW MILLS, MO
DOUGLAS KINSEY
THE DIRTY OLD BASTERS
STRAFFORD, MO
RYAN SEARS
INDEPENDENCE, MO
CHUCK GREEN
SPRINGFIELD, MO
MIKE PEARCE
AVONDALE, MO
mississippi
Nebraska
RON S. BUMGARDNER
BELLEVUE, NE
JAMIE BUMGARDNER
BELLEVUE, NE
MICHAEL CURLY” JOHNSON”
BLAIR, NE
CURTIS PATERSON
LINCOLN, NE
KENT FORNEY
LINCOLN, NE
new hampshire
CHRIS WILLIAMSON
WINDHAM, NH
BILLY KANNENBERG
WEARE, NH
new jersey
MICHAEL ROSENTHAL
RUTHERFORD, NJ
BRET ULOZAS
JACKSON, NJ
JORDAN DUGGAN
IRON BOAR SMOKERS
CARY, NC
STEFANIE DUGGAN
IRON BOAR SMOKERS
CARY, NC
MATTHEW TISA
BLACKWOOD, NJ
ANTHONY PREVITI
MAYS LANDING, NJ
JOSEPH HASSAN
COLUMBUS, NJ
RIBS RIDENHOUR
VOORHEES, NJ
SHERYL COLEMAN
ANGLESEA BARBECUE
CAPE MAY CH, NJ
CHRIS PINTO
HAMMONTON, NJ
CHAD REED
CRANBURY, NJ
KELLY JOHNSON
ANGLESEA BARBECUE
CAPE MAY COURT HSE, NJ
TRACY SCALETTI
ROEBLING, NJ
JONATHAN PEAKE
GLEN RIDGE, NJ
PHILLIP STEVENS
BEER MEETS GRILL
RALEIGH, NC
TED FREEMAN
BRICK, NJ
ERNEST A. BANKUTI
CLIFTON, NJ
JEFF STARK
PIGS R US
CORINTH, MS
JUSTIN HEMBREE
HENDERSONVILLE, NC
MATTHEW PALMISANO
FAT ANGEL BBQ
WEST CALDWEEL, NJ
DEAN A. PIRICH
ANDOVER, NJ
CHERYL A. TOLAN
DEL HAVEN, NJ
North Carolina
WILLIAM F. JOYCE
SMOKEY GOODNESS
COLLINGSWOOD, NJ
DAVID STASELIS
HOT BOX BBQ
RUTHERFORD, NJ
JOEL HARRISON
MERIDIAN, MS
PAUL FOOTTIT
BILLINGS, MT
DUSTIN M. CRAFT
SOUTH RIVER, NJ
ANDREW HALLAC
BUDD LAKE, NJ
JOHN HROM
HATTIESBURG, MS
montana
JIM NEILLAND
VOORHEES, NJ
RUSS HAZZON
EAST WINDSOR, NJ
KEVIN T. TOLAN SR.
DEL HAVEN, NJ
REGGIE METHVIN
BRANDON, MS
GLEN DESANTO
RAHWAY, NJ
PEGGY SMITH
BRICK, NJ
AVIV WECLER
GLEN RIDGE, NJ
SUE WINANS-KRAMER
LAMBERTVILLE, NJ
TIM WALKER
BRIDGETON, NJ
JOHN LANE
MILLINGTON, NJ
GARY MEHES
MILLINGTON, NJ
ED RADWINSKY
CRANFORD, NJ
DAVID JACOBS
LIVINGSTON, NJ
DENNIS HYDE
SICKLERVILLE, NJ
BILL SANTANA
BRICK, NJ
LETICIA CASTRO
PLAINBORO, NJ
CHARLES SCHLAGER
PHILLY PIGS
MOUNT LAUREL, NJ
nevada
DARRELL EDWARDS
SMOKIN’ IN MESQUITE
MESQUITE, NV
new york
CHRIS MILLER
DOUBLE HOOCH BAR-B-QUE
ONTARIO, NY
DEAN NERVIK
LAKE PLEASANT, NY
MATTHEW GRAY
BATAVIA, NY
DANIEL CRAWLEY
TROY, NY
LISETTE RUCH
BROOKHAVEN, NY
BILL A. STRUSS III
HOPEWEEL JCT, NY
BILL M. STRUSS IV
HOPEWELL JCT, NY
ROBERT GUERRA
BROOKLYN, NY
ZED JENNINGS
WEST HEMPSTEAD, NY
MELANIE KRON
ASTORIA, NY
DEBBIE NERVIK
LAKE PLEASANT, NY
JEFF JOHNSON
HOOF-N-HOG SMOKERS
EDEN, NY
ohio
STEPHEN CULLIS
NECTAR BARBEQUE
COMPANY
MORRISTOWN, NJ
JUSTIN GRABOWSKI
RATTLESNAKE BBQ
GARFIELD HEIGHTS, OH
CHRIS MAYNES
HADDONFIELD, NJ
JEFF WALSH
WICKLIFFE, OH
TROY ETTEL
PHILLIPSBURG, NJ
MICHAEL STEFAN
BEDFORD, OH
RODERICK GUERIN
SHORT HILLS, NJ
STEPHANIE ROBINSON
HOUSTON, OH
TIM BLACK
OLD BRIDGE, NJ
RAY SMITH
HILLIARD, OH
FRANK COFFMAN
SOMERS POINT, NJ
THOMAS BRINCK
CINCINNATI KIDS
CINCINNATI, OH
JOANNE COFFMAN
GOLDEN TORNADOS
EGG HARBOR TOWNSHIP, NJ
GRAHAM HILL
SOUTH ORANGE, NJ
HEATHER AARONSON
JACKSON, NJ
BRYAN MCCANDLISH
TOLEDO, OH
JAMES CUNNINGHAM
JIMMY & THE SQUEALERS
STREETSBORO, OH
oklahoma
JEFFREY GAWLOWSKI
JACKSON, NJ
TOM DOLEZAL
BILLINGS, OK
SCOTT WALKER
BRIGANTINE, NJ
ANNA JOHNSON
TULSA, OK
New Members…
Continued
from
JIM EDWARDS
SAYRE, OK
JAMEY EDWARDS
SAYRE, OK
pennsylvania
DAMIAN MATYSCZAK
ASHLEY, PA
BRYAN DAWSON
3 DUMB DUTCHMEN
READING, PA
Page 30
Tennessee
JOHN WOODBURY
FRANKLIN, TN
ALLISON LA RUE
SIZZLIN BONES BBQ
CORDOVA, TN
MIKE GUY
PIGGIN AINT EASY
COVINGTON, TN
BILL MOORE
SEVIERVILLE, TN
JIM MCCARTHY
LEVITTOWN, PA
GREGG SCHLANGER
CLARKSVILLE, TN
GARY MATTINGLY
SCRANTON, PA
TIM HAWK
TELLICO PLAINS, TN
ANDREA MATTINGLY
SCRANTON, PA
GABE HAWK
TELLICO PLAINS, TN
WILLIAM ZAGOREN
STROUDSBURG, PA
PAULA WALKER
MACON BIG BUTTS
OAKLAND, TN
KIMBERLEY ZAGOREN
STROUDSBURG, PA
JESSICA ROSSI
PHILADELPHIA, PA
MICHAEL M. HONEYWELL
ALLENTOWN, PA
BOB GARMAN
PHILA, PA
STUART A. CAMMARANO
SINKING SPRING, PA
KATHY RIEGEL
SINKING SPRING, PA
TIM WALKER
OAKLAND, TN
HOLLY WALKER
OAKLAND, TN
CANDACE WALKER
OAKLAND, TN
BROOKE HAGEWOOD
CLARKSVILLE, TN
MATT HAGEWOOD
CLARKSVILLE, TN
texas
CHRISTOPHER HOLLAND
GLENSIDE, PA
RANDY MCCLAIN
AMARILLO, TX
BRIAN GRALNICK
ELKINS PARK, PA
GRADY BRAY
HUNTSVILLE, TX
COLLEEN MARTIN
PHILADELPHIA, PA
CHARLIE DAVIS
FLUFFSTER, INC
KILLEEN, TX
WILLIAM CREAMER
ANGLESEA BBQ
PHILA, PA
JUSTIN SINGER
ASTON, PA
south carolina
THOMAS DUKES
LEXINGTON, SC
TOMMY KURKA
GAFFNEY, SC
BEVERLY KURKA
GAFFNEY, SC
VAN CLARK
WICKED BLUES BBQ
JOHNSTON, SC
CHRIS FULMER
ULTIMATE TAILGATERS BBQ
AIKEN, SC
TRAVIS MCKENZIE
LEXINGTON, SC
RICK LACOUME
GET PORKED BBQ TEAM
FLOWER MOUND, TX
utah
KEVIN COOK
BCQ
WEST JORDAN, UT
ROB BINGHAM
BCQ
WEST JORDAN, UT
WENDELL NOPE
TAYLORSVILLE, UT
DEBRA BERMUDEZ
MURRAY, UT
FRED WEIDNER
SOUTH JORDAN, UT
PETE L. ROBBINS
MURRAY, UT
ERIC BIRCH
ALPINE, UT
ALMA HANSEN
MURRAY, UT
MICHAEL DELLER
TAYLORSVILLE, UT
AARON BARKER
SPRINGVILLE, UT
COURTNEY WALLACE
NORTH LOGAN, UT
MIKE SHARPE
EPHRAIM, UT
ALAN “BIG AL” CANNADAY
AMERICAN FORK, UT
virginia
HUGH PARHAM
GLEN ALLEN, VA
JOHN CIELAKIE
HOG N HOPS
RUTHER GLEN, VA
vermont
EDWARD LOEFFLER
SHELBURNE, VT
washington
CHARLES PENTTILA
SEDRO WOOLLEY, WA
GENE WATSON
WHOLEE”COW BBQ
COMPANY”
OAK HARBOR, WA
wisconsin
CHARLES HUDY
MUKWONAGO, WI
GARY SMALLWOOD
GERMANTOWN, WI
MATHEW JONES
BIG DOG BBQ
PEWAUKEE, WI
wyoming
RAY MEIER
CHEYENNE, WY
International
ANDY WILLIAMS
LYDNEY, UNITED KINGDOM
Visit KCBS.US!!!
American Bass Anglers BBQ Tour
Pell City, AL
Photos By: Michael Ianzito
Tennessee State Championship BBQ Cook-off
Lawerenceburg, TN
Photos By: Michael Ianzito & Richard Preston
Stan & Bonnie Harrison & Richard Preston
KCBS Contest Reps: Mary Cato
and Linda Gould
Paul Plant, president of Lawrenceburg
Kiwanis Club, which hosted event, addresses KCBS judges meeting.
Mike “Mr. Kodak” Ianzito
KCBS
Member
Wayne Jarrett and
his daughter enjoy the Bullsheet
while on vacation
in Turks and Caicos.
KCBS Judges Rita and Gary Baker; Alan
Bergmann
KCBS judges await the main event.
Submitted by: Mark
Lorensen
Tatoo Bob and
Chump Daddy.
2nd in ribs, 3d in
brisket and 4th
overall.
THE DELLS BBQ BASH & STATE BBQ
CHAMPIONSHIP
STATE CHAMPIONSHIP (59 TEAMS)
WISCONSIN DELLS, WI
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION: BUBBA Q’S
RESERVE CHAMPION:
PARROTHEAD SMOKERS
OVERALL:
1 BUBBA Q’S
2 PARROTHEAD SMOKERS
3 CAPTAIN RON’S BREW-N-QUE
4 FREEMAN BROTHERS BBQ
5 SMOKIN’ SCOTSMEN
CHICKEN:
1 BUBBA Q’S
3 GREASE MONKEY
4 BUNSEN BURNERS
5 BIG DADDY’S BBQ
RIBS:
1 FREEMAN BROTHERS BBQ
2 BUBBA Q’S
3 CHURCH OF SWINETOLOGY
4 TIPPYCANOE BBQ CREW
PORK:
2 BUBBA Q’S
3 SLUG BUG BBQ
4 BIG DADDY’S BBQ
5 MA & PA’S KETTLE
BRISKET:
1 SMOKIN’ SCOTSMEN
3 BIG BUBBA’S ROADHOUSE
4 Q U SMOKIN KREWE
5 LYNCH BBQ COMPANY
FIRST ANNUAL MIDDLETOWN BBQ
COOKOFF
MIDDLETOWN, DE
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION:
BLACK CAT BBQ
RESERVE CHAMPION:
FLYING PORKERS
OVERALL:
1 BLACK CAT BBQ
2 FLYING PORKERS
3 DEGUELLO BBQ
4 PA. MIDNIGHT SMOKERS
5 3EYZ BBQ
CHICKEN:
1 FLYING PORKERS
2 LO’ -N- SLO’ BBQ
3 DEGUELLO BBQ
4 HOLY HOGS BBQ
5 VIRGINIA BBQ PIRATES
RIBS:
1 3EYZ BBQ
2 BLACK CAT BBQ
3 FLYING PORKERS
4 BOOM BOOM BARBECUE
5 HOO’S SMOKIN BBQ
PORK:
2 BLACK CAT BBQ
3 CHIX, SWINE & BOVINE BBQ
4 SMOKEY BOTTOM BOYS
5 LO’ -N- SLO’ BBQ
BRISKET:
2 DIAMOND STATE BBQ
3 DEGUELLO BBQ
4 LAVA PIGS BBQ
5 HOO’S SMOKIN BBQ
GREAT AMERICAN BARBECUE
FESTIVAL
STATE CHAMPIONSHIP
(190 TEAMS)
BONNER SPRINGS, KS
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION:
BIG CREEK BBQ
RESERVE CHAMPION:
GRILLAS BBQ TEAM
OVERALL:
1 BIG CREEK BBQ
2 GRILLAS BBQ TEAM
3 THE PICKLED PIG
4 FOUR MEN AND A PIG
5 BIG T’Z Q CRU
CHICKEN:
1 BUSTER DOG BBQ
2 MEAT MITCH
3 MOKAN MEATHEADS
4 KC BARON OF BBQ
5 T’S SMOKIN PIT
RIBS:
1 GRILLAS BBQ TEAM
2 FOUR MEN AND A PIG
3 THIS IS HOW WE QUE IT
4 BONE SUCKIN’ BBQ
5 SLOW & EASY BBQ
PORK:
1 CANCERSUCKSCHICAGO.COM
2 QUAU
3 ALL FOUR ACES BBQ
4 BBQWEISER
5 UNCLE BUB’S BBQ LLC
BRISKET:
1 BELLY BUSTIN’ GOOD
2 HABITUAL SMOKERS
3 BIG CREEK BBQ
4 THREE BROTHERS (DIFFEREN
5 SMOKE THIS BBQ – MO
CLAREMORE REVEILLE ROTARY’S
BOOT-N-BBQ
STATE CHAMPIONSHIP
CLAREMORE, OK
STARTS: 05/14/2010
ENDS: 05/15/2010
GRAND CHAMPION:
BUTCHER BBQ
RESERVE CHAMPION:
BLAZEN BBQ
OVERALL:
1 BUTCHER BBQ
2 BLAZEN BBQ
3 BUFFALOS BBQ
4 HABITUAL SMOKERS
5 SMOKERS WILD
CHICKEN:
1 SMOKERS WILD
2 STU’S Q BBQ
3 BOYS CAN SMOKE
4 SUNRISE BBQ
5 HARDWAY BARBECUE
RIBS:
1 THESLABS.COM
2 BUFFALOS BBQ
3 BLAZEN BBQ
4 PIGDAWG
5 BUTCHER BBQ
PORK:
1 TWIN OAK SMOKIN CREW
2 BLAZEN BBQ
3 BUFFALOS BBQ
4 THESLABS.COM
5 BUTCHER BBQ
BRISKET:
1 HABITUAL SMOKERS
2 BUTCHER BBQ
3 LITTLE PIG TOWN
4 WILLIE’S HOG POND
5 SUNRISE BBQ
WILD WEST BARBECUE
LAMAR, CO
STARTS: 05/14/2010
ENDS: 05/15/2010
GRAND CHAMPION:
BURNIN BOB’S BUTTS N BONES
RESERVE CHAMPION:
4 LEGS UP BBQ
OVERALL:
1 BURNIN BOB’S BUTTS N BON
2 4 LEGS UP BBQ
3 FLORIDA SKIN & BONES
4 SMOKE N THE ROCKIES
5 SMOKE’ N ICE
CHICKEN:
1 4 LEGS UP BBQ
3 HOLY GHOST SMOKERS
5 BACKDRAFT BBQ
RIBS:
2 SMOKE’ N ICE
3 OVER THE FENCE
4 GETTIN’ PIGGY WIT IT
5 BACKDRAFT BBQ
PORK:
2 RIB-IT
4 OVER THE FENCE
5 WOLFY AND THE HOG HEATER
BRISKET:
2 4 LEGS UP BBQ
3 LIZZIE Q
4 SMOKE’ N ICE
5 SMELL WHAT’S COOKIN
SMOKE IN THE VALLEY BBQ
COMPETITION
GREEN LANE, PA
STARTS: 05/14/2010
ENDS: 05/15/2010
GRAND CHAMPION:
PA MIDNIGHT SMOKER
RESERVE CHAMPION:
3 EYZ BBQ
OVERALL:
1 PA MIDNIGHT SMOKER
2 3 EYZ BBQ
3 DIZZY PIG
4 GOOD TO THE BONE BBQ
5 WHITE DOG BBQ
CHICKEN:
1 MAX QUE
2 WIDESPREAD BBQ
4 3 EYZ BBQ
5 DIZZY PIG
RIBS:
1 ZBQ
3 FIRE & SPICE
4 TNT DYNAMITE BBQ
5 THE BBQ GURU
PORK:
2 TNT DYNAMITE BBQ
3 3 EYZ BBQ
4 DIZZY PIG
5 SMOKIN’ GNOME BBQ
BRISKET:
2 LO’-N-SLO’ BBQ
3 WHITE DOG BBQ
4 HAWGS GONE SMOKIN
5 WHO ARE THOSE GUYS?
MINNESOTA IN MAY
AUSTIN, MN
STARTS: 05/14/2010
ENDS: 05/15/2010
GRAND CHAMPION:
PARROTHEAD SMOKERS
RESERVE CHAMPION:
DRY 2 DA BONE
OVERALL:
2 DRY 2 DA BONE
3 4 MILE SMOKIN’ CREW
4 ROCK RIVER BBQ
5 THE HEAT IS ON
CHICKEN:
1 ROCK RIVER BBQ
3 BADA BOOM BBQ
5 LONE STAR CUSTOM PITS
RIBS:
1 DRY 2 DA BONE
2 THE HEAT IS ON
3 SMOKIN’ MOOSE BBQ TEAM
4 PRAIRE OAKS SMOKERS
5 ROLLIN SMOKE BBQ
PORK:
2 MUSTANG SALLY TAILGATING
3 THE HEAT IS ON
5 FARMBOY
BRISKET:
1 A BOY AND HIS BBQ
2 BADA BOOM BBQ
3 FARMBOY
4 TWO PIGS BBQ
5 JUST HAVIN FUN
BLOOMIN’ BBQ AND BLUEGRASS
FESTIVAL
SEVIERVILLE, TN
STARTS: 05/14/2010
ENDS: 05/15/2010
GRAND CHAMPION:
LEARN2Q.COM
RESERVE CHAMPION:
CAROLINA BBQ CO.
OVERALL:
1 LEARN2Q.COM
2 CAROLINA BBQ CO.
3 Q-WE-DO
4 P & C SMOKE-A-HOLICS
5 MUSIC CITY PIG PALS
CHICKEN:
1 WOOD-N-PIG SMOKERS
2 SOGGY BOTTOM SMOKERS
3 BIG BLUE BBQ
4 COOKIN’ POSSUMS
5 LEARN2Q.COM
RIBS:
1 CAROLINA BBQ CO.
2 TEAM BOBBY Q
4 BIG BOYZ BBQ
5 ADAM’S RIB
PORK:
1 LEARN2Q.COM
2 Q-WE-DO
4 BIG BLUE BBQ
5 LATE NIGHT WHISKEY SMOKE
BRISKET:
1 BLUECHIP BBQ
2 CAROLINA RIB KING
3 TEAM BOBBY Q
4 P & C SMOKE-A-HOLICS
5 GOVERNOR’S BBQ
PIG BOWL
COLUMBUS, GA
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION:
RESCUE SMOKERS
RESERVE CHAMPION:
THE GRATEFUL PIG
OVERALL:
1 RESCUE SMOKERS
2 THE GRATEFUL PIG
3 WICKED QUE
4 TEAM TOP CHICK
5 QUE’N STEW’N & BREWN’N
CHICKEN:
1 RESCUE SMOKERS
2 THE GRATEFUL PIG
4 HOLY SMOKE
5 BIG GREEN EGGS AND HAM
RIBS:
1 DW’S KOUNTRY COOKERS
2 RESCUE SMOKERS
3 TEAM TOP CHICK
5 QUE ON THE HOOCH
PORK:
1 HOUSE OF Q
2 LOWE’S SLOW COOKING
3 DW’S KOUNTRY COOKERS
4 BARBEQUE CREW
5 RESCUE SMOKERS
BRISKET:
1 DADDY PATS BARBECUE CO.
2 THE GRATEFUL PIG
3 SMOKIN J’S BBQ
4 WICKED QUE
5 UNCLE CHET’S BBQ
MISSISSIPPI SPRINGFEST
BARBECUE CONTEST
ASHLAND, MS
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION:
REDNECK GRILLERS
RESERVE CHAMPION:
BIG RIVER BBQ
OVERALL:
1 REDNECK GRILLERS
2 BIG RIVER BBQ
3 RIVER CITY RUB
4 TWO LITTLE PIGS
5 K.C. CAN CREW
CHICKEN:
1 REDNECK GRILLERS
2 K&K COOKERS
3 BAR-B-Q 101
4 THE EGGSEQUETIVE COUNCIL
5 PERFECT SMOKE
RIBS:
1 BOB ROBERTS BBQ
2 RIVER CITY RUB
3 PORKIN’ DA PIG
4 BIG RIVER BBQ
5 SMOKE OF THE SHOALS
PORK:
1 TWO LITTLE PIGS
2 SOGGY BOTTOM SMOKE PIT
3 RIVER CITY RUB
4 BOB ROBERTS BBQ
5 K.C. CAN CREW
BRISKET:
1 HOT ROD SMOKERS
2 10 BONES BBQ
3 BIG RIVER BBQ
4 TWO LITTLE PIGS
5 TENNESSEE PORKERS
CHESAPEAKE JUBILEE BBQ
COOK-OFF
CHESAPEAKE, VA
STARTS: 05/21/2010
ENDS: 05/22/2010
GRAND CHAMPION:
THE BBQ GURU
RESERVE CHAMPION:
OLD DOMINION SMOKEHOUSE
OVERALL:
1 THE BBQ GURU
2 OLD DOMINION SMOKEHOUSE
3 SERIAL GRILLERS
4 TARHEEL SMOKERS
5 COOL SMOKE
CHICKEN:
1 DIZZY PIG
2 COOL SMOKE
4 WALK THE SWINE
5 HAMBONES BY THE FIRE
RIBS:
1 GROG N HOGS
2 TARHEEL SMOKERS
3 THE BBQ GURU
5 JD’S SMOKIN MISFITS
PORK:
1 SERIAL GRILLERS
3 PIGS ON THE RUN
4 PICKIN’ PORKERS
5 THE BBQ GURU
BRISKET:
1 GOONEY CREEK BBQ
2 THE BBQ GURU
3 WOODCHICKS
4 CHECKERED PIG
5 SWING DINGS BBQ
ROCK ‘N RIBFEST 2010, NH STATE
CHAMPIONSHIP
MERRIMACK, NH
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
LO’-N-SLO’ BBQ
RESERVE CHAMPION:
T’N’TDYNAMITE BBQ
OVERALL:
2 T’N’TDYNAMITE BBQ
3 LAKESIDE SMOKERS
4 MRBOBO’STRAVELINGBBQ
5 NEW ENGLAND BBQ CATERING
5 SMELLY BUTTS BBQ
CHICKEN:
1 LAKESIDE SMOKERS
4 Q HAVEN
5 BONEYARD SMOKERS
RIBS:
1 TWO LITTLE PIGS
2 SPANKY’S MEAT
3 Y DON’T WE GET DRUCK & Q
4 RIVER CITY RUB
5 REDNECK GRILLERS
RIBS:
1 LAKESIDE SMOKERS
2 KC’S RIB SHACK
3 INSANE SWINE BBQ
4 FEEDING FRIENDZ
5 SAUCEHOUND BBQ
PORK:
1 RIVER CITY RUB
2 WHOLE HOG CAFE’
3 REDNECK GRILLERS
4 SMELLY BUTTS BBQ
5 SHOP’S OPEN
PORK:
2 YABBA DABBA QUE
4 SAUCEHOUND BBQ
BRISKET:
1 BBQ’RS DELIGHT
2 SHOP’S OPEN
3 THE RACK PACK
4 REDNECK GRILLERS
5 DOC’S SLEEPING HOG BBQ
BRISKET:
3 QWANNABEES
4 THE BASTEY BOYS
5 IQUE
ROYAL GORGE HOLY SMOKE
BAR-B-QUE SHOWDOWN
CANON CITY, CO
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
SWEET PEPPERS
RESERVE CHAMPION:
SMOKIN’ TRIGGERS
OVERALL:
1 SWEET PEPPERS
2 SMOKIN’ TRIGGERS
3 CHIBI-Q
4 OOPS
5 CARCASS COOKERS
CHICKEN:
1 GETTIN’ PIGGY WIT IT
2 BURNINBOB’S BUTTS N BONE
3 CARCASS COOKERS
4 OOPS
5 SWEET PEPPERS
RIBS:
2 CARCASS COOKERS
3 BIGGINS BBQ
4 SWEET PEPPERS
5 SMOKEY PEAKS BBQ
PORK:
2 OOPS
3 CHIBI-Q
4 SMOKIN’ OAK BARBEQUE
5 SWEET PEPPERS
BRISKET:
1 WOLFY & THE HOG HEATERS
2 RIB-IT
3 MAD MAX’S BBQ
4 CHIBI-Q
DELTA SMOKE BBQ CONTEST
WYNNE, AR
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
REDNECK GRILLERS
RESERVE CHAMPION:
RIVER CITY RUB
OVERALL:
1 REDNECK GRILLERS
2 RIVER CITY RUB
3 SMELLY BUTTS BBQ
4 THE RACK PACK
5 BBQ’RS DELIGHT
CHICKEN:
1 REDNECK GRILLERS
2 Y DON’T WE GET DRUCK & Q
3 HILLYBILLY HOGGERS
4 SPANKY’S MEAT
HALEYVILLE 9-1-1 BBQ COOKOFF
HALEYVILLE, AL
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION: JIGGY PIGGY
RESERVE CHAMPION:
SOUTH PORK
OVERALL:
1 JIGGY PIGGY
2 SOUTH PORK
3 Q-WE-DO
5 LOTTA BULL BBQ
CHICKEN:
1 WILD BUNCH BUTT BURNERS
2 LOTTA BULL BBQ
3 QUE’N STEW’N AND BREW’N
4 SOUTH PORK
RIBS:
1 Q-WE-DO
2 SOUTH PORK
3 QUE’N STEW’N AND BREW’N
4 LOTTA BULL BBQ
5 WILD BUNCH BUTT BURNERS
PORK:
1 OLD SCHOOL BBQ
2 BABY PAPPY’S BARBECUE
3 HOLY SMOKE
4 JIGGY PIGGY
5 CRIMSON PIG BBQ
BRISKET:
1 JIGGY PIGGY
3 SWIGGIN PIG
4 SOUTH PORK
5 JOBEAZ BLAZIN BUTTS AND
OLE GLORY BBQ CHALLENGE
FREDONIA, KS
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
CAVEMAN CUISINE
RESERVE CHAMPION:
STICKS-N-CHICKS
OVERALL:
1 CAVEMAN CUISINE
2 STICKS-N-CHICKS
3 CRIMSON & BLUE BBQ CREW
4 HOG TIDE BAR-B-QUE
5 SMOKIN’ IN THE PITS
CHICKEN:
1 BIG DADDY & SONS
2 STICKS-N-CHICKS
3 CAVEMAN CUISINE
4 HARDWAY BARBECUE
RIBS:
1 CAVEMAN CUISINE
2 HARDWAY BARBECUE
3 STICKS-N-CHICKS
4 THERE’S NO PLACE LIKE SM
5 GLOVERS BBQ
PORK:
1 SLABBA DABBA DOO
2 CAVEMAN CUISINE
4 STICKS-N-CHICKS
5 SMOKIN BONES
BRISKET:
2 STICKS-N-CHICKS
3 MY THREE SONS
4 FLINT OAK
SMOKIN’ IN THE OAK’S
PENN VALLEY, CA
STARTS: 06/04/2010
ENDS: 06/05/2010
GRAND CHAMPION:
SLAP YO’ DADDY BBQ
RESERVE CHAMPION:
BIG B’S DOWN & DIRTY BBQ
OVERALL:
1 SLAP YO’ DADDY BBQ
2 BIG B’S DOWN & DIRTY BBQ
3 RICKS RIGHTEOUS RIBS
4 155 SOUTH BBQ
5 SMOKIN YANKEES BBQ
CHICKEN:
2 BART’S BLAZIN Q
3 GREAT AMERICAN BBQ
5 RIBS A ROCKIN
RIBS:
1 BLQUE CUTTIN EDGE QN
3 BART’S BLAZIN Q
5 ROCK’S BARBQUE
PORK:
1 SMITTY’S SMOKE PATROL
3 DRUNK UNCLES
4 BLQUE CUTTIN EDGE QN
5 ROCK’S BARBQUE
BRISKET:
1 RICKS RIGHTEOUS RIBS
2 155 SOUTH BBQ
3 TOO ASHAMED TO NAME
4 SMOKIN YANKEES BBQ
5 RIBS A ROCKIN
BELTWAY BBQ SHOWDOWN
UPPER MARLBORO, MD
STARTS: 06/04/2010
ENDS: 06/05/2010
GRAND CHAMPION: 3 EYZ BBQ
RESERVE CHAMPION: TEXAS RIBS
OVERALL:
1 3 EYZ BBQ
2 TEXAS RIBS
3 CHIX, SWINE, BOVINE BBQ
4 ZOOT SUIT SMOKIN
5 DIZZY PIG
CHICKEN:
2 DIZZY PIG
3 JD’S SMOKIN’ MISFITS
4 PIGS, WINGS AND OTHER TH
RIBS:
1 3 EYZ BBQ
2 TEXAS RIBS
3 4TH AND GOLD BBQ
PORK:
1 SMOKEY BOTTOM BOYS
2 ZOOT SUIT SMOKIN
3 TEXAS RIBS
4 3 EYZ BBQ
5 BIG BULLY BBQ
BRISKET:
1 3 EYZ BBQ
2 ZOOT SUIT SMOKIN
3 DCFD
4 DIZZY PIG
5 HOOS SMOKIN’
PORK:
1 BIG O’ DANG O’ BBQ
2 QUE’S YOUR DADDY
3 MUDDY RIVER BOYS
4 SMOKE THIS BBQ
5 REALLY GROSZ BBQ
BRISKET:
1 SMOKE THIS BBQ
2 THERE’S NO PLACE LIKE SM
3 ALL AMERICAN BBQ
4 LION BOUT THE Q
5 FATBACKS SMOKIN RACKS
TONGANOXIE DAYS BBQ CONTEST
TONGANOXIE, KS
STARTS: 06/11/2010
ENDS: 06/12/2010
TAYLORVILLE MAIN STREET BARGRAND CHAMPION: TRUEBUD BBQ
BEQUE BLUES AND CRUISE
RESERVE CHAMPION:
BLUE BUCKET BBQ
TAYLORVILLE, IL
STARTS: 06/04/2010
ENDS: 06/05/2010
GRAND CHAMPION: QUAU
RESERVE CHAMPION:
ABLE ACRES BBQ
OVERALL:
1 TRUEBUD BBQ
2 BLUE BUCKET BBQ
3 T”S SMOKIN PIT”
5 EATIN AIN’T CHEATIN
OVERALL:
1 QUAU
2 ABLE ACRES BBQ
3 IT’S 5 O’CLOCK SOMEWHERE
4 BACK PORCH Q
5 SMOKIN’ T’S
CHICKEN:
1 TRUEBUD BBQ
3 LAZY D BAR B Q
4 GOOD TIMES BBQ
5 BLUE BUCKET BBQ
CHICKEN:
1 QUAU
2 SMOKIN’ T’S
3 LOTTA BULL BBQ
4 DEAD PIGS TELL NO TALES
5 ABLE ACRES BBQ
RIBS:
1 TRUEBUD BBQ
3 STUBQ
5 PORKY MCBEEF&THE CLUCKER
RIBS:
2 ALL IN QUE
3 BIG CHIEF BBQ
4 RIPPEL-QUE
5 ABLE ACRES BBQ
PORK:
2 TRUEBUD BBQ
3 WORTH SMOKIN’
4 TOMCAT
5 S&S BBQ
PORK:
1 LET’S KICK SOME ASH
2 ABLE ACRES BBQ
3 SMOKIN’ T’S
4 CHEF ILLINIWEK
5 ALL IN QUE
BRISKET:
1 TRUEBUD BBQ
2 BLUE BUCKET BBQ
3 BLOWIN SMOKE
5 ROCKS FAMOUS
BRISKET:
1 CHEF ILLINIWEK
2 BACK PORCH Q
3 QUAU
4 ABLE ACRES BBQ
MUDDY WATER BBQ FESTIVAL
HANNIBAL, MO
STARTS: 06/04/2010
ENDS: 06/05/2010
GRAND CHAMPION:
LION BOUT THE Q
RESERVE CHAMPION:
ALL AMERICAN BBQ
OVERALL:
1 LION BOUT THE Q
2 ALL AMERICAN BBQ
3 SMOKE THIS BBQ
4 BIG O’ DANG O’ BBQ
CHICKEN:
1 LION BOUT THE Q
2 BEAM BOYS BBQ
3 GLOVERS BBQ
4 SMOKIN BUTTS
5 SMOKE THIS BBQ
RIBS:
2 LION BOUT THE Q
3 ALL AMERICAN BBQ
KANSAS MASTERS BBQ CHAMPIONSHIP AND SUMMER FLING
WICHITA, KS
STARTS: 06/11/2010
ENDS: 06/12/2010
5 QUAU
BRISKET:
1 BELLYS BY TRAEGER
2 SMOKIN BUTTS
3 BUBBA’S SMOKESHACK BBQ
4 JP CUSTOM SMOKE
5 MUNCHIN HOGS @ THE HILTON
RAYTOWN STATE CHAMPIONSHIP
BBQ COOKOOF
RAYTOWN, MO
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
BREW ‘N’ BAR-B-QUE
RESERVE CHAMPION:
BIG CREEK BBQ
OVERALL:
1 BREW ‘N’ BAR-B-QUE
2 BIG CREEK BBQ
3 THE PICKLED PIG
4 BOYLE’S KC BBQ
5 THESLABS.COM
CHICKEN:
1 BIG CREEK BBQ
2 HANG EM HIGH
4 THE PICKLED PIG
5 TENDERBUTTS&SMOKINTHIGHS
RIBS:
2 HOLLA-N-SWALLA
3 BOYLE’S KC BBQ
4 WILD BLUE
5 THESLABS.COM
PORK:
1 BOYLE’S KC BBQ
3 BIG CREEK BBQ
4 4 SMOKIN BUTTS
5 RED MISTRESS BBQ
BRISKET:
1 BROTHERS WITH DIFFERENT
2 KCQ
3 HOTT TASTY BUTTS
4 HOLLA-N-SWALLA
5 BIG CREEK BBQ
POORQUE
MONTELLO, WI
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
QU SMOKIN KREWE
RESERVE CHAMPION:
STOCK CAR BBQ
GRAND CHAMPION:
JP CUSTOM SMOKE
RESERVE CHAMPION:
MUNCHIN HOGS @ THE HILTON
OVERALL:
1 QU SMOKIN KREWE
2 STOCK CAR BBQ
3 BRINGIN THE HEAT
4 KRE SMOKERS
5 SMOKIN MIKE’S BBQ
OVERALL:
1 JP CUSTOM SMOKE
3 4 LEGS UP BBQ
4 QUAU
5 DAWGHOUSE BBQ
CHICKEN:
1 QU SMOKIN KREWE
2 SMOKIN MIKE’S BBQ
3 STOCK CAR BBQ
4 TWO FAT BIKERS
5 DEWY’S BURNT OFFERINGS
CHICKEN:
1 4 LEGS UP BBQ
2 DAWGHOUSE BBQ
4 QUAU
5 SMELL WHAT’S COOKIN
RIBS:
1 BRINGIN THE HEAT
2 STOCK CAR BBQ
3 KRE SMOKERS
4 QU SMOKIN KREWE
5 BURNT FOOD DUDE
RIBS:
1 JP CUSTOM SMOKE
2 4 LEGS UP BBQ
3 GRAUERS HOG WASH BBQ
4 DUSTY ROADS BBQ
5 QUAU
PORK:
1 TWO FAT BIKERS
2 BURBON SMOKERS
3 IT’S THE PITS
4 IN DA SMOKE BBQ
5 QU SMOKIN KREWE
BRISKET:
1 BRINGIN THE HEAT
2 BURNITA BBQ BOYS
3 QU SMOKIN KREWE
4 STOCK CAR BBQ
5 BURNT FOOD DUDE
PORK:
1 DAWGHOUSE BBQ
2 4 LEGS UP BBQ
3 JP CUSTOM SMOKE
ENDS: 06/12/2010
THE DESOTO SHRINE CLUB 2ND
ANNUAL BBQ COOK OFF
HERNANDO, MS
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
BIG RIVER BBQ
RESERVE CHAMPION:
K&K KOOKERS
OVERALL:
1 BIG RIVER BBQ
2 K&K KOOKERS
3 10 BONES
4 KENNEY’S KOUNTRY KOOKERS
5 DELTA SMOKE
CHICKEN:
1 SOCIAL SMOKERS
2 KILLER HOGS
3 10 BONES
4 BIG RIVER BBQ
5 RIB-KA-TEERS
RIBS:
1 DELTA SMOKE
2 K&K KOOKERS
4 DILLIGAF
5 SOCIAL SMOKERS
PORK:
1 K&K KOOKERS
2 10 BONES
3 BIG RIVER BBQ
4 BURN ONE BBQ
5 KILLER HOGS
BRISKET:
1 BIG RIVER BBQ
2 10 BONES
4 DELTA SMOKE
5 BOARS NIGHT OUT
BLUE RIDGE BBQ & MUSIC
FESTIVAL
TRYON, NC
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
CHATHAM ARTILLERY BBQ
RESERVE CHAMPION: BUB-BA-Q
OVERALL:
1 CHATHAM ARTILLERY BBQ
2 BUB-BA-Q
3 A TASTE OF CAROLINA
4 GROG N HOGS
CHICKEN:
4 MOUNTAIN MAGIC COUNTRY B
5 THE SMOKEHOUSE MAFIA
RIBS:
1 CROW CREEK BBQ
2 BUTTRUB.COM
3 STOKE & SMOKE BBQ
5 BS PITMEISTERS
PORK:
1 CREEKSIDE SMOKERS
2 SERIAL GRILLER
3 A TASTE OF CAROLINA
4 GOOD OLE BOYS COUNTRY BB
5 PIRATES OF THE GRILLIBEA
BRISKET:
1 BUB-BA-Q
2 BUBBA’S BACKYARD BBQ
3 ADAM’S RIB
5 COOL SMOKE
“IT’S A SMOKIN’ GOOD THANG”
TECUMSEH, OK
STARTS: 06/11/2010
GRAND CHAMPION: STU’S Q BBQ
RESERVE CHAMPION:
BUTCHER BBQ
OVERALL:
1 STU’S Q BBQ
2 BUTCHER BBQ
3 PIGDAWG
4 BUFFALOS BBQ
5 PORKY’S REVENGE
CHICKEN:
1 BUTCHER BBQ
2 PIGDAWG
3 STU’S Q BBQ
4 TWIN OAKS
5 GRADY IN THE SHADE
RIBS:
1 STU’S Q BBQ
2 BUFFALOS BBQ
3 PIGDAWG
4 IRON WHEEL COOKERS
5 LOS PRIMOS BBQ
PORK:
1 STU’S Q BBQ
2 BUFFALOS BBQ
3 PIGDAWG
4 LEMONADE LOUIE BBQ
5 MAC’S BBQ
BRISKET:
1 2 FAT JACKSON BOYS
2 LITTLE PIG TOWN
3 LEMONADE LOUIE BBQ
4 STU’S Q BBQ
5 PORKY’S REVENGE
O’TOWN BBQ SHOWDOWN
OTTUMWA, IA
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION: BIG T’Z Q CRU
RESERVE CHAMPION:
GILLY’S BARNSTORMIN’ BBQ
2 PLOW BOYS BBQ
3 KC CAN CREW
4 THE SMOKING HILLS
5 BIG CREEK BBQ
CHICKEN:
1 MUNCHIN HOGS @ THE HILTO
2 KC CAN CREW
3 IN DEEP SAUCE
4 THE SMOKING HILLS
5 SLOPPY BACKWOODS SMOKERS
RIBS:
1 PLOW BOYS BBQ
2 FREIGHT TRAIN
3 THE SMOKING HILLS
4 4 SMOKIN BUTTS
5 SMOKIN GUNS
PORK:
1 SMOKIN GUNS
2 PLOW BOYS BBQ
3 IN DEEP SAUCE
4 THIS IS SWINAL TAP
5 BLUES HOG
BRISKET:
2 SMOKIN GUNS
3 THE SMOKING HILLS
4 KC CAN CREW
5 THESLABS.COM
QUEN FOR KIDS 2010
COSTA MESA, CA
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
RIB TICKLERS BBQ
RESERVE CHAMPION:
SLAP YO’ DADDY BBQ
OVERALL:
1 RIB TICKLERS BBQ
3 ALL SAUCED UP
4 BRAZEN BBQ
5 ALL HOGS GO TO HEAVEN
OVERALL:
1 BIG T’Z Q CRU
2 GILLY’S BARNSTORMIN’ BBQ
3 IOWA SMOKEY D’S BBQ
4 BUBBA-Q’S
5 PORK PULLIN PLOWBOYS
CHICKEN:
1 THE BBQ SHACK AND GRILL
3 BIG RICK & THE BBQ CHICK
4 SMOKEY BONES BBQ
5 THE RUB COMPANY
CHICKEN:
1 BIG T’Z Q CRU
2 E & D’S BBQ
3 BUBBA-Q’S
RIBS:
1 SMOKIN’ YANKEES BBQ
2 BRAZEN BBQ
3 SMITTY’S SMOKE PATROL
4 WHEN PIGS FLY BBQ
5 SMOKE IT ALL NIGHT
RIBS:
3 BIG T’Z Q CRU
4 BUBBA-Q’S
PORK:
2 BRAZEN BBQ
3 7 KINDS OF SMOKE
4 THE RIB DOCTOR
5 BIG DADDY’S Q’N CREW
PORK:
2 PAIR O’DACHS BBQ & BREW
3 BEACH BODY BBQ
4 TICK RIDGE SMOKERS
5 BIG T’Z Q CRU
BRISKET:
1 RIB TICKLERS BBQ
2 SMOKIN’ YANKEES BBQ
3 ALL SAUCED UP
4 GOIN QUE QUE
5 BIGMISTA’S BARBECUE
BRISKET:
1 JUMPIN’ JIM’S BBQ
2 SPITFIRE
4 BIG T’Z Q CRU
SEDALIA LIONS MO BLUES, CRUISE
& BBQ FEST
SEDALIA, MO
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
MUNCHIN HOGS @ THE HILTON
RESERVE CHAMPION:
PLOW BOYS BBQ
OVERALL:
STATE CENTER ROSE FESTIVAL BBQ
CHAMPIONSHIP
STATE CHAMPIONSHIP
STATE CENTER, IA
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION: BIG T’Z Q CRU
RESERVE CHAMPION:
CAPTAIN RON’S BREW-N-QUE
OVERALL:
1 BIG T’Z Q CRU
3 PORK COUNTY BARBEQUE
4 PONDEROSA BBQ
5 JUMPIN JIMS
CHICKEN:
1 SWINE ASSASSINS
2 IOWA STATE GRILLING TEAM
3 JUMPIN JIMS
4 BUBBA-Q’S
5 MEADOW VALLEY BBQ
RIBS:
1 BIG T’Z Q CRU
3 ANDY’S BBQ
4 RIBS 4 U
5 IOWA STATE GRILLING TEAM
PORK:
1 BIG T’Z Q CRU
3 PONDEROSA BBQ
4 RIBS 4 U
BRISKET:
2 RIBS 4 U
3 LUCKY’S Q
4 IOWA OUTLAWS BBQ
COLORADO BARBECUE CHALLENGE
FRISCO, CO
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
WOLFY & THE HOG HEATERS
RESERVE CHAMPION: 4 LEGS UP
OVERALL:
2 4 LEGS UP
3 MEAN DEANS SMOKIN MACHIN
4 Q PIG BBQ
5 RIB IT
CHICKEN:
2 RIB IT
3 OOPS
4 4 LEGS UP
5 SWEETHEART CITY SMOKERS
RIBS:
1 TEAM DANNY
2 WABASH BBQ
3 CHIBI Q
4 SMOKIN OAK BARBEQUE
5 SWEETHEART CITY SMOKERS
PORK:
1 MEAN DEANS SMOKIN MACHIN
2 Q PIG BBQ
3 GOLDEN TOAD BBQ
4 BURNIN BOBS BUTTS N BONE
5 4 LEGS UP
BRISKET:
1 DENVER CAJUN BBQ KREWE
3 FIRECHEF.COM
4 PETA BBQ
5 CHIBI Q
BRICK STREET BBQ
MARIETTA, OH
STARTS: 06/11/2010
ENDS: 06/12/2010
GRAND CHAMPION:
TIMOTHY T. & THE BBQ HIRESERVE CHAMPION: 3EYZ BBQ
OVERALL:
1 TIMOTHY T. & THE BBQ HI2 3EYZ BBQ
3 COWBOY DAN
4 REGAL BBQ
5 CAN’T STOP GRILLIN’
CHICKEN:
1 DISTRICT BARBEQUE
2 JACKED UP BBQ
3 BLACKSMITH BARBECUE CO.
4 HOOSIER CRAWDADDY
5 CAN’T STOP GRILLIN’
RIBS:
1 WILLIAMS’ SMOKEM’ IF YOU
2 BRUTUS & CO.
3 EXTREME ROASTERS
4 REGAL BBQ
5 TIMOTHY T. & THE BBQ HI-
PORK:
1 FIRE FIGHTIN COOKIN CREW
2 BAD AZZ
3 BIG AL’S GRILL TEAM
4 SPITFIRE
PORK:
1 PHAT JACKS
2 ROLLIN IN RUB
3 SMOKE ON WHEELS
4 LEEPS BBQ
PORK:
1 REGAL BBQ
2 EXTREME ROASTERS
3 WRANGLER BBQ
4 BRONZE STAR BBQ
5 COWBOY DAN
BRISKET:
1 PRAIRIE OAK SMOKERS
3 BAD 2 THE BONE BBQ
4 SPITFIRE
5 THE HEAT IS ON
BRISKET:
1 PHAT JACKS
3 SMOKE ON WHEELS
4 NIOBRARA BBQ
5 RACCOON FLATS
BRISKET:
1 3EYZ BBQ
2 BLACKSMITH BARBECUE CO.
3 GETTA QUE
4 KICK BACK COVE RACING &
5 TIMOTHY T. & THE BBQ HI-
SMOKIN’ ON THE SQUARE BBQ
THROWDOWN
MOUNTAIN VIEW, AR
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
HOG TIDE BAR-B-QUE
RESERVE CHAMPION: TEE
WAYNE’S SMOKIN’ LIPP
OVERALL:
2 TEE WAYNE’S SMOKIN’ LIPP
3 BURN ONE BBQ
4 RIB TICKLERS
5 PIG PEN GRILLERS
CHICKEN:
2 PIGS IN THE PIT
4 SHOP’S OPEN
5 RIB TICKLERS
RIBS:
2 RIB TICKLERS
4 SHOP’S OPEN
5 PIG PEN GRILLERS
PORK:
1 BURN ONE BBQ
2 BLIND HOG BBQ
3 PIG PEN GRILLERS
4 SIZZLIN BONES BBQ
BRISKET:
1 BURN ONE BBQ
3 LITTLE CYPRESS SMOKERS
4 PIG PEN GRILLERS
RIBAPALOOZA
SAUK RAPIDS, MN
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
MUSTANG SALLY TAILGATING
RESERVE CHAMPION: SPITFIRE
OVERALL:
2 SPITFIRE
4 DOG HOUSE BBQ
5 BAD AZZ
CHICKEN:
1 SPITFIRE
4 FIRE FIGHTIN COOKIN CREW
5 QUIET RIOT
RIBS:
1 MYASSIS SMOKIN’
3 DOG HOUSE BBQ
4 THE HEAT IS ON
5 BAD AZZ
FRANKLIN SIMPSON FAIR BBQ
CONTEST
FRANKLIN, KY
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
THE LONG DAWGS
RESERVE CHAMPION:
SWIGGIN’ PIG
OVERALL:
1 THE LONG DAWGS
2 SWIGGIN’ PIG
3 REDNECK GRILLERS
4 WARRENCOUNTYPORKCHOPPERS
5 SON SEEKERS BBQ
CHICKEN:
2 SON SEEKERS BBQ
3 SOUTH PORK
4 BIG BLUE BBQ
5 SMELLY BUTTS BBQ
RIBS:
1 THE LONG DAWGS
2 SWIGGIN’ PIG
3 BIG BLUE BBQ
5 ASSMANN’S
PORK:
1 THE LONG DAWGS
2 SOUTH PORK
3 SWIGGIN’ PIG
4 REDNECK GRILLERS
5 GRIM SMOKERS
BRISKET:
1 SON SEEKERS BBQ
2 THE LONG DAWGS
3 Z Z-QUE
4 REDNECK GRILLERS
5 SWIGGIN’ PIG
PENDER Q - 125
PENDER, NE
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
PARROTHEAD SMOKERS
RESERVE CHAMPION:
PHAT JACKS
OVERALL:
2 PHAT JACKS
3 ROLLIN IN RUB
4 TATTOO BOB’S BBQ
5 RACCOON FLATS
CHICKEN:
1 ROLLIN IN RUB
2 SMOKE ON WHEELS
4 PHAT JACKS
RIBS:
3 ROLLIN IN RUB
4 RACCOON FLATS
5 MR. ROGERS
BRICK CITY BBQ & BLUES
MEXICO, MO
STARTS: 06/18/2010
ENDS: 06/19/2010
GRAND CHAMPION:
GILLY’S BARNSTORM BBQ
RESERVE CHAMPION:
ONE 2 BBQ-IL
OVERALL:
1 GILLY’S BARNSTORM BBQ
2 ONE 2 BBQ-IL
3 SHOW ME SMOKE
4 NATURAL BORN GRILLERS
5 THREE BROTHERS (DIFFERENT
CHICKEN:
1 OUTLAW HOGS BBQ
2 SHOW ME SMOKE
4 SMOKIN BUTTS
RIBS:
2 ONE 2 BBQ-IL
4 COWBOY Q
5 BELLY BROTHERS
PORK:
1 ONE 2 BBQ-IL
3 THREE BROTHERS (DIFFEREN
4 SHOW ME SMOKE
5 BELLY BROTHERS
BRISKET:
1 BILL & FRED’S EXCELLENT
2 ONE 2 BBQ-IL
3 BELLY BROTHERS
4 TRUE FAMILY BBQ
5 BLAZIN BLUES BBQ
Smokin’ the Competition since 1987
5 time world champions at Memphis in May
The old fashion taste with a modern design. The Backwoods Smoker is a one piece unit with
a double wall design. (an inner wall and a completely insulated outer wall). The smokers
provide an internal chimney which allows smoke to flow by patented down draft. They are
available in 13 sizes, price ranging from $845.00 TO $8030.00
from the CHUBBY to the WHOLE HOG
Backwoods Smoker, Inc.
318 220 0380 office
318 220 9022 fax
8245 Dixie Shreveport Road • Shreveport, LA 71107
www.backwoods-smoker.com
[email protected]
KCBS Upcoming Events
Harrah’s Rincon Way, Valley Center, CA
August
92082. Phone: 760-751-3154. Fax: 760-75108/06/2010-08/07/2010: Dillard, GA. Dillard 3200. Email: [email protected]. Website:
Bluegrass & BBQ Festival (Georgia BBQ http://www.harrahsrincon.com.
Championship). (Teams) Jane Tomlin & (Judges) Terrell JonesPO Box 53, Dillard, GA 30537.
Phone: 706-746-2690 or 706-675-1294Email: 08/13/2010-08/14/2010: Franklin, NC. [email protected] or tleon27@hotmail. tain High BBQ & Music Festival. Linda Harcom. Website: http://www.dillardbbq.com. St. buck or Cindy Cavender. 425 Porter Street,
Franklin, NC 28734. Phone: 828-524-3161.
Champ.
Fax: 828-369-7516. Email: [email protected]. Website: http://www.cookingin08/06/2010-08/07/2010: Dillon, CO. BBQ at themountains.com. St. Champ.
the Summit. Betty Naftz. PO Box 1195, Frisco,
CO 80443. Phone: 888-499-4499. Fax: 866594-9735. Email: [email protected]. Website: 08/13/2010-08/14/2010: Springfield, MO. Cathttp://www.bbqatthesummit.com. St. Champ. tlemen’s Ozark BBQ Challenge. (Teams) Jim
Altic & (Judges) Chris Schulze 318 S Campbell, Springfield, MO 65806. Phone: 417-86308/06/2010-08/07/2010: Kansas City, MO. 1231. Email: [email protected] or chris@
Racing for the BBQ. Kenneth Morgan. 1523 summersizzle.net. Website: http://www.sumCorrington, Kansas City, MO 64126. Phone: mersizzle.net. St. Champ.
816-820-5906. Fax: 816-920-5036. Email:
[email protected]. Website: http://www.
08/13/2010-08/14/2010: Pacific, MO. The 5th
whatsoevercc.org. St. Champ.
Annual Great Pacific BBQ. Tom Butcher. PO
Box 267, Pacific, MO 63069. Phone: 636-27108/06/2010-08/07/2010: Laurie, MO. 18th 6471. Email: [email protected]. Website:
Laurie Hillbilly BBQ. Susann Huff. PO Box http://www.pacificmobbq.com. St. Champ.
1515, Laurie, MO 65038. Phone: 573-3748776. Fax: 573-374-5093. Email: laurievents@
aol.com. Website: http://www.cityoflaurie.com. 08/13/2010-08/14/2010: French Lick, IN.
Blues, Cruise & BBQ at French Lick Resort.
St. Champ.
‘Skinny’ C.L. Button. 8670 West State Road 56,
French Lick, IN 47432. Phone: 502-432-7436.
08/06/2010-08/07/2010: Kearns, UT. Fire, Website: http://www.bluescruiseandbbq.com/.
Water & Ice. Carla Hughes. 892 N Buffalo St. Champ.
Dr, Saratoga Springs, UT 84045. Phone: 801400-5159. Email: [email protected]. Website:
08/20/2010-08/21/2010: Kennesaw, GA. Pigs &
http://www.utahbbq.org.
Peaches BBQ Festival (Georgia BBQ Championship). Laurel Fleming. 2753 Watts Drive,
08/06/2010-08/07/2010: Olathe, KS. Wheels ‘n’ Kennesaw, GA 30144. Phone: 770-422-9714.
Squeels BBQ Challenge. Scott Sirois. 13700 W Fax: 678-460-3373. Email: lfleming@ken151st St, Olathe, KS 66062. Phone: 913-764- nesaw-ga.gov. Website: http://www.kennesaw8280. Fax: 913-764-8375. Email: scotts@ ga.gov. St. Champ.
olathebible.org. Website: http://www.wheelsnsqueelsbbq.com. St. Champ.
08/20/2010-08/21/2010: Mt. Morris, MI. Midwest BBQ Throwdown. Christian Miller. 2188
08/06/2010-08/07/2010: Jasper, IN. Jasper W. Mt. Morris, Mt. Morris, MI 48458. Phone:
Strassenfest Barbeque Contest. Ottie Voegerl. 810-687-0953. Email: [email protected]. Website:
1105 W 13th St, Jasper, IN 47546. Phone: 812- http://www.gcf.org. St. Champ.
827-3389. Email: [email protected]. Website: http://www.jasperstrassenfest.org.
St.
08/20/2010-08/21/2010: Westfield, WI. Fire
Champ.
and Fun on Highway 51. Laureen McHugh.
W4341 Duck Creek Lane, Westfield, WI 53964.
08/07/2010-08/08/2010: Holtsville, NY. The Phone: 920-765-0382. Email: accentsbylauBattle of the BBQ Brethren. Rich Gorgone. [email protected]. Website: http://www.marquette30 Yaphank Ave, Yaphank, NY 11980. Phone: now.com. St. Champ.
631-852-6109. Email: events@bbq-brethren.
net. Website: http://www.bbqbattleli.com. St.
08/20/2010-08/21/2010: Excelsior Springs,
Champ.
MO. BBQ on the River & Fly In. Jim McCullough. 646 S Kansas City Ave, Excelsior
08/07/2010-08/08/2010: Eliot, ME. Mainely Springs, MO 64024. Phone: 816-519-2113.
Grillin & Chillin Country BBQ State Champi- Fax: 816-630-7700. Email: jim@affiliatedauconship. Lisa Raitt. 2077 State Rd., Eliot, ME tioneers.com. St. Champ.
03903. Phone: 207-748-3303. Email: eatea@
comcast.net. Website: http://www.mainelybbq.
08/20/2010-08/21/2010: LaPlatte, NE. 19th
com. St. Champ.
Annual Original” State of Nebraska Barbeque
Contest”. Nena Cooney. 4343 Mayberry St.,
08/13/2010-08/14/2010: McMinnville, TN. Omaha, NE 68105. Phone: 402-658-9948.
Smokin in McMinnville. Arlie Bragg. PO Box Email: [email protected]. Website:
846, Mt. Juliet, TN 37122. Phone: 615-758- http://www.gobs.org. St. Champ.
8749. Email: [email protected]. Website:
http://www.arlieque.ning.com. St. Champ.
08/20/2010-08/21/2010: Kuttawa, KY. BBQ
on Barkley. Beau Choate . 82 Days Inn Drive,
08/13/2010-08/14/2010: Bel Air, MD. Mary- Kuttawa, KY 42055. Phone: 270-388-5300 or
land State Barbecue Championship. Craig 270-625-9901. Fax: 270-388-5301. Email:
Ward. 37 N Main Street, Bel Air, MD 21014. [email protected]. Website: http://www.
Phone: 410-838-7900. Email: cward@fred- lakebarkley.org.
ward.com. Website: http://www.mdbbq.com.
St. Champ.
08/20/2010-08/21/2010: Dover, DE. Diamond
State BBQ. Fred Bohn. 1131 N DuPont Hwy,
08/13/2010-08/14/2010: Rochester, MN. The Dover, DE 19901. Phone: 302-857-3703. Fax:
Med-City BBQ. James Bradley. 201 4th St SE, 302-678-8618. Email: fbohn@doverdownsSuite 160, Rochester, MN 55904. Phone: 507- slots.com. Website: http://www.doverdowns.
328-2542. Email: rochesterpal@rochestermn. com. St. Champ.
gov. Website: http://www.medcitybbq.com/.
08/13/2010-08/14/2010: Harrisonville, MO.
Cass County BBQ Square Off. Gary Mallory/
Pam Shipley. 201 W. Wall St., Suite A, Harrisonville, MO 64701. Phone: 816-380-8160/816380-8376. Fax: 816-380-8156. Email: garym@
casscounty.com. St. Champ.
08/13/2010-08/14/2010: Brooklyn, MI. Smoke
on the Water Michigan BBQ Championship.
Ron Cates. 621 East 8th, Pine Bluff, AR 71601.
Email: [email protected]. Website: http://www.smokeonthewaterbbq.com.
08/13/2010-08/14/2010: Valley Center, CA.
1st Annual Blues & BBQ Festival. Harrah’s
Rincon Casino & Resort. Carla Miller, 777
08/20/2010-08/21/2010: Midwest City, OK.
Sam’s Club Invitational BBQ Bash. Kelly Cain
Carolyn Wells & Kelly Cain11514 Hickman
Mills Drive, Kansas City, MO 64134. Phone:
800-963-5227 or 985-290-1756 or 800-9635227Fax: 816-765-5860. Email: [email protected]
or [email protected]. Website: http://www.kcbs.us.
08/20/2010-08/21/2010: Madison, IN. Madison Ribberfest: Barbeque, Blues & Balloons.
Kathy Ayers. 601 W. First St., Madison, IN
47250. Phone: 812-265-5284. Fax: 812-2735550. Email: [email protected]. Website: http://www.madisonribberfest.com.
St.
Champ.
08/20/2010-08/21/2010: Emporia, KS. Flint
Hills Beef Fest BBQ. Janel Wiederholt & Parry Briggs. PO Box 1326, Emporia, KS 66801.
Phone: 620-344-1711. Fax: (Parry) 620-7943453. Email: [email protected]. Website: http://www.beeffest.com. St. Champ.
[email protected]. Website: http://www.edwardsvillebbq.com. St. Champ.
08/27/2010-08/28/2010: Edwardsville, IL.
Edwardsville BBQ Challenge. Doc & Susan
Richardson. 1751 Fountainbleu Drive, Worden, IL 62097. Phone: 618-656-4300. Email:
09/03/2010-09/04/2010: Milwaukee, WI. Brew
City’s Best BBQ Competition. Marjorie Rucker.
2212 North MLK Drive, Milwaukee, WI 53212.
Phone: 414-265-5809. Fax: 866-237-3165.
08/27/2010-08/28/2010: New Holland, PA.
New Holland Summerfest. Melvin Stoltzfus &
Chuck Sheffield . PO Box 463, New Holland,
PA 17557. Phone: 717-354-7533/717-669-1400
08/20/2010-08/21/2010: El Dorado, KS. 3rd . Fax: 717-354-0091. Email: nhsummerfest@
Annual Smoke on the Prairie BBQ Contest. yahoo.com. Website: http://www.nhsummerSteve Reynolds. PO Box 1281, El Dorado, KS fest.org. St. Champ.
67042. Phone: 316-321-1207. Fax: 316-3213088. Email: [email protected].
Website: http://www.eldoradomainstreet.org. 08/27/2010-08/28/2010: Amelia Island, FL.
Great Southern Tailgate Cookoff. Carl Butler
St. Champ.
& Bretta Vique . 102 Centre St, Amelia Island,
FL 32034. Phone: 904-277-4369 or bvigue@
08/20/2010-08/21/2010: Worland, WY. 6th An- ameliaisland.com. Fax: (Cell) 251-232-3316 .
nual Pepsi Wyoming State BBQ Championship Email: [email protected] . Website: http://
and Bluegrass Festival. John McMartin. PO www.gstailgatecookoff.com .
Box 203, Worland, WY 82401. Phone: 307-3475415 or 307-431-0894. Fax: 307-347-5515.
Email: [email protected]. Website: http:// 08/27/2010-08/28/2010: Rosarito, Mexico, BC.
Rosarito Q 2010 The International””. Henry
www.wyo-bbq-bluegrass.com. St. Champ.
Silvestre. 21847 Grove Rd, Wildomar, CA
92595. Phone: 951-445-1903. Email: hsilves08/21/2010-08/22/2010: New Paltz, NY. Hud- [email protected]. Website: http://www.fit2goproson Valley Ribfest. Stephanie King (Teams) & motions.com.
Rolf OelgeschlagerPO Box 723, Highland, NY
12528. Phone: 845-306-4381. Email: contest@
hudsonvalleyribfest.org or judges@hudsonval- 08/27/2010-08/28/2010: Nevada, IA. Nevada
leyribfest.org. Website: http://www.hudsonval- Kiwanis Club BBQ Contest. Kenna Jo Lambertsen. 722 4th Street #5, Nevada, IA 50201.
leyribfest.org. St. Champ.
Phone: 319-239-0084. Email: bbqueen_kj@
yahoo.com. St. Champ.
08/27/2010-08/28/2010: Albert Lea, MN. Big
Island Barbeque. Perry Vining. 701 Marshall
St, Albert Lea, MN 56007. Phone: 507-373- 08/27/2010-08/28/2010: Cape Girardeau, MO.
3938. Fax: 507-373-0344. Email: pvining@ Cape BBQ Fest. Robbie Guard. 407 N Kingsmig.net. Website: http://www.bigislandfestiva- shighway, Cape Girardeau, MO 63701. Phone:
573-450-3396. Fax: 573-334-8735. Email: calandbbq.org. St. Champ.
capejaycees.org. St. Champ.
08/27/2010-08/28/2010: Springdale, AR. North
West Arkansas BBQ Championship. Ron
Cates. 621 East 8th , Pine Bluff, AR 71601. 08/27/2010-08/28/2010: Nashville, IN. Bean
Email: [email protected]. Web- Blossom Blues, Brews & BBQ. John Hall. 2381
Country Club Rd, Nashville, IN 47448. Phone:
site: http://www.smokeonthewaterbbq.com.
812-988-8200. Fax: 812-988-4134. Email:
[email protected]. Website: http://
08/27/2010-08/28/2010: Princeton, WI. CHN www.beanblossomblues.com. St. Champ.
Burning Down the Fox””. Kelly Krause. 225
Memorial Drive, Berlin, WI 54923. Phone:
920-361-6379. Fax: 920-361-5350. Email: 08/27/2010-08/28/2010: Nashville, TN. Music
[email protected]. Website: http:// City BBQ Festival. Arlie Bragg. PO Box 846,
Mt. Juliet, TN 37122. Phone: 615-758-8749.
www.burningdownthefox.com. St. Champ.
Email: [email protected]. Website: http://
www.arlieque.ning.com. St. Champ.
08/27/2010-08/28/2010: Garden City, KS. Sky’s
the Limit BBQ Classic. Robert Hahn. 375 E
Six Mile Rd, Garden City, KS 67846. Phone: 08/27/2010-08/28/2010: Craig, CO. Colorado
620-271-8365. Email: [email protected]. State BBQ Championship at Craig. George
Website: http://www.SkysTheLimitBBQ.com. Rohrich. 750 Hospital Loop, Craig, CO
81625. Phone: 970-826-3100. Email: george.
St. Champ.
[email protected]. Website: http://craigbbq.com. St. Champ.
08/27/2010-08/28/2010: Gastonia, NC. Bikes,
Boogie & BBQ. Denise Propst. PO Box 3837,
Gastonia, NC 28054. Phone: 704-867-2855. 08/28/2010-08/29/2010: Morden, MB. ManiEmail:
[email protected]. toba Open Barbeque Championship. Perry
Website: http://www.carolinaharley.com. St. Hopkins. 11 Chopin Boulevard, Winnipeg,
MB R2G 2NG. Phone: 204-661-4490 or 204Champ.
485-7299. Email: [email protected]. Website:
http://www.bbqchampionship.ca.
08/27/2010-08/28/2010: Paola, KS. East Central State BBQ Cook-off: Paola Roots Festival.
September
Steve McMullin. 912 Hemlock St, Paola, KS
66071. Phone: 913-731-0087. Email: smcmul- 09/03/2010-09/04/2010: Windsor, MO. [email protected]. Website: http://www.roots- sor Septemberfest Cookoff. Dennis Bowers.
PO Box 252, Windsor, MO 65360. Phone:
festival.org. St. Champ.
660-351-2149. Email: windsorseptemberfest@
hotmail.com. Website: http://www.windsorsep08/27/2010-08/28/2010: Lakeport, CA. Konocti temberfest.com. St. Champ.
Vista Casino’s Smokin’ on the Water. David
Majestic. 2755 Mission Rancheria Road, Lakeport, CA 95453. Phone: 707-262-1900 ext. 09/03/2010-09/04/2010: Arkansas City, KS.
1130. Fax: 707-262-1978. Email: dmajestic@ Smokin Behind the Barn at the Pig Palace.
konocti-vista-casino.com. Website: http://www. Marilyn Alberding. 9393 194th Drive, Winfield, KS 67156. Phone: 620-222-2154. Email:
kvcasino.com. St. Champ.
pigpalacebbq.com. St. Champ.
08/27/2010-08/28/2010: McPherson, KS.
When Pigs Fly BBQ Contest & Fly In. Jennifer Burch. 306 N Main, PO Box 616, McPher- 09/03/2010-09/04/2010: Great Bend, KS. Censon, KS 67460. Phone: 620-241-3303. Fax: tral Kansas BBQ Cookoff Part 1. Kent Ro620-241-8708. Email: jennifer@mcphersonks. mine. 674 SW 10 Road, Great Bend, KS 67530.
org. Website: http://www.mcphersonks.org. St. Phone: 620-793-2985. Fax: 620-793-7829.
Email: [email protected]. Website:
Champ.
http://www.centralkansascookoff.com.
St.
Champ.
08/27/2010-08/28/2010: Bonner Springs,
KS. Smokin’ On Oak. (Teams) Tony Corporon & (Judges) Lana HallPO Box 403, Bon- 09/03/2010-09/04/2010: Mesquite, NV. Smokin’
ner Springs, KS 66012. Phone: 913-441-3411 in Mesquite BBQ Championship. Arlie Bragg.
or 913-488-1903Fax: 913-441-3656. Email: PO Box 846, Mt. Juliet, TN 37122. Phone:
[email protected] or lanahallresume@ya- 615-758-8749. Email: [email protected].
St.
hoo.com. Website: http://www.lifeisbetter.org. Website: http://www.arlieque.ning.com.
Champ.
St. Champ.
Email: [email protected]. Website: vada, MO 64772. Phone: 816-217-3758. Fax:
417-667-4050. Email: lightmyfirebbq@sbchttp://www.mlkbbq.com. St. Champ.
global.net. Website: http://www.lightmyfirebbq.
org.
09/03/2010-09/04/2010: College Grove, TN.
Pig’n in the Grove. Donna & Joe Young. PO
Box 246, College Grove, TN 37046. Phone: 09/10/2010-09/11/2010: Mears, MI. Silver
615-427-8352. Fax: 615-371-0080. Email: Lake Apple & BBQ Festival. Jeff Clark. 9642
[email protected]. Website: http:// W Silver Lake Rd, Mears, MI 49436. Phone:
231-873-5980. Fax: (Cell) 231-578-2940.
www.collegegroverec.org. St. Champ.
http://www.thinkdunes.com. St. Champ.
09/03/2010-09/04/2010: Myrtle Beach, SC.
Smoke on the Beach. Kenny Craven. 1643
Central Ave, Summerville, SC 29483. Phone: 09/10/2010-09/11/2010: Winder, GA. Jug Tav843-851-2470. Email: [email protected]. ern Bar-B-Q. Dennis Dorsey. PO Box 566,
Website: http://www.smokeonthebeach.com. Winder, GA 30680. Phone: 770-867-2156.
Fax: 770-307-0424. Email: dennis.dorsey@
St. Champ.
cityofwinder.com. Website: http://www.windergaevents.org/jtbbqcookoff.html.
09/03/2010-09/04/2010: Ames, IA. All American BBQ Bash. Ryan Newstrom/ Ken Anderson. 829 Douglas Ave, Ames, IA 50010. Phone: 09/10/2010-09/11/2010: Grand Junction,
515-451-3582. Email: AABB.Ames@gmail. CO. Colorado Pork & Hops Challenge. Arlie
com. Website: http://www.visitames.com/alla- Bragg. PO Box 846, Mt. Juliet, TN 37122.
Phone: 615-758-8749. Fax: 615-758-8749.
mericanweekend/. St. Champ.
Email: [email protected]. Website: www.
porkandhops.com. St. Champ.
09/04/2010-09/05/2010: Great Bend, KS. Central Kansas BBQ Cookoff Part 2. Kent Romine. 674 SW 10 Road, Great Bend, KS 67530. 09/10/2010-09/11/2010: Scott City, KS. ShowPhone: 620-793-2985. Fax: 620-793-7829. down on the Plains BBQ Challenge. Shawn
Email: [email protected]. Website: Powelson & Katie Eisenhour. 113 East Fifth
http://www.centralkansascookoff.com.
St. St, Scott City, KS 67871. Phone: 620-872-3525.
Fax: 620-872-2242. Email: [email protected].
Champ.
Website: http://www.scottcityks.org.
09/04/2010-09/05/2010: Parker, CO. Smokin’
Brew BBQ. Courtney Howey. PO Box 1540,
Parker, CO 80134. Phone: 303-596-6756. Fax:
720-407-3711. Email: info@smokinbrewbbq.
com. Website: http://www.smokinbrewbbq.
com. St. Champ.
09/04/2010-09/04/2010: Omaha, NE. 1st Annual Ribeye Steak Cook-Off. Linda Morin.
6910 Pacific St, Ste 450, Omaha, NE 68106.
Phone: 402-346-4800. Fax: 402-346-0375.
www.septemberfestomaha.com. St. Champ.
09/04/2010-09/05/2010: Bedford, TX. City
of Bedford Labor Day Blues & BBQ. Wendy
Hartnett. 2000 Forest Ridge Drive, Bedford,
TX 76021. Phone: 817-952-2128. Fax: 817952-2392. Email: [email protected].
tx.us. Website: http://www.bedfordbluesfest.
com. St. Champ.
09/10/2010-09/11/2010: Ashland, MS. Benton
County Fair BBQ Contest. Cathy McMullen. PO Box 158, Ashland, MS 38603. Phone:
662-224-6330. Fax: 662-224-6317. Email:
bentoncountyfair.info. St. Champ.
09/10/2010-09/11/2010: Harrison, AR. Cookin’
on the Creek. Anna-Marie Sullivan. 621 E
Rush St, Harrison, AR 72601. Phone: 870-7412659. Fax: 870-741-9059. Email: asullivan@
harrison-chamber.com. Website: http://www.
cookinonthecreek.com.
09/10/2010-09/11/2010: Vermillion, SD. Ribs,
Rods & Rock’n Roll - South Dakota BBQ
Championships. Jenny French. PO Box 82,
Vermillion, SD 57069. Phone: 605-670-9688.
Fax: 605-624-7002. Email: charcoallounge@
msn.com. Website: http://www.sdbbqchampionship.com. St. Champ.
09/10/2010-09/11/2010: Kansas City, MO.
Smoke ‘N Coasters at Worlds of Fun. Brandon
Stanley. 4545 Worlds of Fun Avenue, Kansas
City, MO 64161. Phone: 816-303-5125. Fax:
816-454-4655. Email: stanley@worldsoffun.
com. Website: http://www.worldsoffun.com.
09/10/2010-09/11/2010: Quincy, IL. Smoke
on the River. Mel Dillman. 523 South 8th
St, Quincy, IL 62301. Phone: 217-228-1208.
Fax: 217-228-1976. Email: mdillman5905@
sbcglobal.net. Website: http://www.smokeontheriver.net. St. Champ.
09/10/2010-09/11/2010: Mt. Carmel, IL. Wabash Ribber Fest Barbecue Championship.
Colette Grigsby. 9403 Sand Barrens Lane, St.
Francisville, IL 62460. Phone: 618-262-4339.
Fax: 618-262-4339. Email: [email protected]. St. Champ.
http://www.thebigpiggig.com. St. Champ.
09/17/2010-09/18/2010: Columbia, MO. Q’n
For a Cause. Jamey Johnson. 6071 O’Rear Rd,
Columbia, MO 65202. Phone: 573-881-4074.
Email: [email protected]. St. Champ.
09/17/2010-09/18/2010: Pine Bluff, AR. Smoke
on the Water Arkansas State BBQ Championship. Ron Cates. 621 E 8th , Pine Bluff, AR
71601. Email: [email protected].
Website:
http://www.smokeonthewaterbbq.
com. St. Champ.
09/17/2010-09/18/2010: El Dorado Hills, CA.
RibStock 2010. Ed Anhorn. 2533 Merrychase
Drive, Ste 400, Cameron Park, CA 95682.
Phone: 530-672-7477. Fax: 530-672-9042.
Email: [email protected]. Website: http://www.rib-stock.com. St. Champ.
09/24/2010-09/25/2010: Owensboro, KY. Grillin & Chillin BBQ. Terry Stinnett. PO Box 201,
Utica, KY 42376. Phone: 270-929-4177. Fax:
270-683-8080. Email: [email protected].
Website: http://www.grillinandchillinbbq.com.
St. Champ.
09/24/2010-09/25/2010: Tulsa, OK. Art of Barbeque. Rusty Kidd. 2210 S Main St, Tulsa, OK
74114. Phone: 918-584-3333, x12. Fax: 918582-2787. Email: [email protected]. St. Champ.
09/24/2010-09/25/2010: Sparta, MI. Harvest
on the Ridge. Roger Gren. PO Box 268, Cedar Springs, MI 49319. Phone: 616-263-6063.
Email: [email protected]. Website: http://www.
spartami.org. St. Champ.
09/17/2010-09/18/2010: Mission, KS. Mission
Battle of the Brisket. Christy Humerickhouse.
6200 Martway, Mission, KS 66202. Phone:
913-722-8210. Fax: 913-722-8208. Email:
[email protected].
Website:
http://www.missioncvb.org. St. Champ.
09/24/2010-09/25/2010: Shawnee, KS. Shawnee Great Grillers State Championship. Tonya
Lecuru. 11110 Johnson Drive, Shawnee, KS
66203. Phone: 913-742-6402. Fax: 913-6314651. Email: [email protected]. St.
Champ.
09/17/2010-09/18/2010: Edwardsville, KS.
Autumn Fest. Mark Bishop. 690 S 4th St., Edwardsville, KS 66111. Phone: 913-441-9663.
Email: [email protected].
09/24/2010-09/25/2010: Omaha, NE. Ak-SarBen’s River City Roundup Barbecue Challenge. Matt Gunderson. 302 S 36th Street,
Suite 800, Omaha, NE 68131. Phone: 402554-9600. Fax: 402-554-9609. Email: [email protected]. Website: http://www.rivercityroundup.org. St. Champ.
09/17/2010-09/18/2010: Ponca City (Lake
Ponca), OK. Cherokee Strip Cookoff. Carla
O’Neill. 522 N 14th St., #101, Ponca City, OK
Website:
http://www.cherokeestripcookoff.
09/10/2010-09/11/2010: Fond du Lac, WI. com. St. Champ.
Branson’s BBQ Throwdown. Trisha & Dace
Branson. 525 N Peters Ave, Ste 100, Fond du
Lac, WI 54935. Phone: 920-960-0287. Fax: 09/17/2010-09/18/2010: Marshall, MN. SMSU
920-907-0941. Email: bransonbbq@yahoo. Smokefest. Tim Steinbach. 1501 State Street,
com. Website: http://www.bransonsbbq.com. Marshall, MN 56258. Phone: 507-537-7204.
St. Champ.
Fax: 507-537-6578. Email: tim.steinbach@
smsu.edu. Website: http://www.smsumustangs.
com. St. Champ.
09/10/2010-09/11/2010: Richmond, VA. Recovery Fest. Peter Shinholser & Amanda
Fields2300 Dumbarton Rd, Richmond, VA 09/17/2010-09/18/2010: Greenfield, IN. Rotary
23228. Phone: 804-249-1845 or 804-347- Bands and BBQ Contest. Philip Ford. PO Box
6558Fax: 804-249-1846. Email: peters@mc- 1, Greenfield, IN 46140. Phone: 317-448-5873.
shin.org or [email protected]. Website: Fax: 800-671-8652. Email: rotarybandsandhttp://www.mcshin.org.
[email protected]. Website: http://www.rotaryclubgreenfield.org.
09/10/2010-09/11/2010: Park City, KS. Smoke
in the Air. John Goyette. 2322 Charleston, 09/17/2010-09/18/2010: Decatur, AL. DecaPark City, KS 67219. Phone: 316-744-9961. tur Jaycees 16th Annual Riverfest. Tiffany
Brightwell. PO Box 1026, Decatur, AL 35602.
Phone: 256-353-5312. Email: Tiffany@dcc.
org. Website: http://www.decaturjaycees.com.
09/10/2010-09/11/2010: Blue Springs, MO. St. Champ.
Blue Springs Barbeque Blaze-Off. Pam Buck.
903 W Main Street, Blue Springs, MO 64015.
Phone: 816-228-0238. Fax: 816-228-7592. 09/17/2010-09/18/2010: Kearney, MO. Jesse
Email: [email protected]. Website: James Barbeque Cookout. Larry Pratt. PO
http://www.bluespringsgov.com. St. Champ.
Box 202, Kearney, MO 64060. Phone: 816903-7728. Fax: 816-628-5696. Email: lpratt2@
kc.rr.com. Website: http://www.jessejamesfesti09/10/2010-09/11/2010:
Cookeville,
TN. val.com. St. Champ.
Cookeville Cookoff. Tony Stone. 715 E 15th St,
Cookeville, TN 38501. Phone: 931-260-0041.
Fax: 931-372-0267. Email: tony@stonesteel. 09/18/2010-09/19/2010: Harvard, MA. Harnet. St. Champ.
vard Fall Festival. Chris Ryan. 28 Myrick
Lane, Harvard, MA 01451. Phone: 978-6186442. Fax: 978-772-5440. Email: ryan28@
09/10/2010-09/11/2010: Glen Rock, PA. 2nd charter.net. Website: http://www.harvardfallAnnual Southern York County BBQ Cookoff. festival.com. St. Champ.
Alicia Herbst. 12025 Susquehanna Trail, Glen
Rock, PA 17327. Phone: 717-235-6611, ext
100. Website: http://www.marketsatshrews- 09/18/2010-09/19/2010: Raystown Lake, Hessbury.com. St. Champ.
ton, PA. Barbeque at the Beach. Ed Stoddard.
6993 Seven Points Road, Suite 2, Hesston, PA
16647. Phone: 888-729-7869. Fax: 814-65809/10/2010-09/11/2010: Hedgesville, WV. Pick- 0068. Email: [email protected]. Webin’ in the Panhandle: The WV State BBQ & site: http://www.raystown.org/barbeque.
St.
Bluegrass. Andrea Ball. 115 N Queen St, Mar- Champ.
tinsburg, WV 25401. Phone: 304-264-8801.
www.panhandlepickin.com. St. Champ.
09/24/2010-09/25/2010: Hermann, MO. Hermann BarBQ & Brats Festival. Olan Stemme.
312 Market Street, Hermann, MO 65041.
09/10/2010-09/11/2010: Millington, TN. Inter- Phone: 573-486-3137. Fax: 573-486-3139.
national Goat Days BBQ Bash. Denise Sigler Email:
[email protected].
& For Judges5099 Easley St, Millington, TN Website: http://www.visithermann.com.
St.
38053. Phone: 901-494-6141. Fax: 901-872- Champ.
3019. Email: [email protected] or [email protected].
09/24/2010-09/25/2010: Greensboro, GA. Lake
Oconee BBQ and Blues Festival (Georgia BBQ
09/10/2010-09/11/2010: Norwalk, CT. Bar- Championship). Jay Weems. PO Box 4085, EaB-Que Pit at the Oyster Festival. Tim Oman tonton, GA 31024. Phone: 706-485-2648. Fax:
Ray Cooke. 150 Connecticut Ave, Norwalk, CT 706-485-2648. Email: [email protected].
06854. Phone: 203-866-0841. Email: info@ Website: http://www.lakeoconeebbqandbluesnorwalkbbq.com. Website: http://www.nor- festival.com. St. Champ.
walkbbq.com. St. Champ.
09/17/2010-09/18/2010: Menomonee Falls,
WI. The Big Pig Gig. Toni Yates. N88 W16621
09/10/2010-09/11/2010: Nevada, MO. South- Appleton Ave, Menomonee Falls, WI 53051.
west Missouri Light My Fire” BBQ Competi- Phone: 262-251-2430. Fax: 262-251-0969.
tion”. David Millam. 225 W Austin Blvd, Ne- Email: [email protected]. Website:
Champ.
09/24/2010-09/25/2010: Murphysboro, IL.
Murphysboro Barbecue Cook-Off. Becky
Streuter. PO Box 382, Murphysboro, IL 62966.
Phone: 618-684-8902. Fax: 618-687-4311.
Email: [email protected]. Website: http://www.17thstreetbarbecue.com. St.
09/25/2010-09/26/2010: Westport, CT. Blues,
Views and BBQ. Bob LeRose. 42 Main St,
Westport, CT 06880. Phone: 917-446-2921.
Fax: 203-454-7806. Email: [email protected].
Website: http://www.bluesviewsbbq.com. St.
Champ.
09/25/2010-09/26/2010: Clarence, NY. Oinktoberfest. Katy Toth. 11111 Main St, Clarence,
NY 14031. Phone: 716-759-8483. Fax: 716759-0437. Email: [email protected].
Website: http://www.oinktoberfest.com.
St.
Champ.
09/25/2010-09/26/2010: Seaside Heights, NJ.
Que by the Sea. Maria Lynn Maruca. PO Box
43, Seaside Heights, NJ 08751. Phone: 732854-8000. Fax: 732-854-8002. Email: sshbid@
optimum.net. Website: http://www.quebythesea.com. St. Champ.
October
10/01/2010-10/02/2010: Harrisburg, PA. Keystone Classic Barbeque. James Sharp. 2300
N. Cameron St., Harrisburg, PA 17110-9443.
Phone: 717-787-2905. Fax: 717-705-9900.
Email: [email protected]. Website: http://www.
keystoneinternational.state.pa.us. St. Champ.
10/01/2010-10/02/2010: Laurens, SC. Squealin’ in the Square. Jonathan Irick. PO Box
1736, Laurens, SC 29360. Phone: 864-9842119. Email: [email protected].
Website:
http://www.mainstreetlaurens.org.
St. Champ.
10/01/2010-10/02/2010: Fayetteville, AR.
Bikes, Blues & BBQ. Ron Autry. 109 W Poplar,
Fayetteville, AR 72703. Phone: 479-287-9582.
Fax: 479-856-6603. Email: [email protected]. Website: http://www.bikesbluesandbbq.org. St. Champ.
10/01/2010-10/02/2010:
Placerville,
CA.
Smokin’ for Gold. Scott Gomes. . Phone: 530559-5274. Email: scottgomesbbq@sbcglobal.
net. Website: http://www.eldoradocountyfair.
org. St. Champ.
10/01/2010-10/02/2010: Corinth, MS. 20th Annual Hog Wild BBQ Festival. Tammy Bonds.
PO Box 393, Corinth, MS 38852. Phone:
662-423-9268. Fax: 662-423-9283. Email:
[email protected]. St. Champ.
10/01/2010-10/02/2010: Springfield, KY. Jim
Beam BarBQ Classic. Ralph Blandford. PO
Box 131, Springfield, KY 40069. Phone: 859336-7773. Fax: 859-336-0562. Email: [email protected]. Website: http://
www.springfieldkentuckychamber.com.
St.
Champ.
10/01/2010-10/02/2010: Columbia, MO. Roots
‘n Blues ‘n BBQ. Millie Rambis. 910 E Broadway, Ste 10, Columbia, MO 65201. Phone:
573-864-6683. Fax: 573-443-2784. Email:
www.rootsnbluesnbbq.com. St. Champ.
10/02/2010-10/03/2010: Kansas City, MO. 31st
Annual American Royal Barbecue. Jolene DeMoss. 1701 American Royal Ct., Kansas City,
MO 64102. Phone: 816-569-4036. Email: [email protected]. Website: http://
www.arbbq.com. St. Champ.
10/08/2010-10/09/2010: Arthur, IL. Central
Illinois Bragging Rights. George Fritz. 138 S
Vine St, Arthur, IL 61911. Phone: 217-5432766. Email: [email protected]. Website:
http://www.cibr-bbq.com. St. Champ.
10/08/2010-10/09/2010: DeSoto, KS. Cookin’
on the Kaw BBQ Contest. Sara Ritter. PO Box
70, DeSoto, KS 66018. Phone: 913-583-1585 or
662-890-3430. Fax: 913-583-3553. Email: [email protected]. Website: http://www.desotoks.org. St. Champ.
10/29/2010-10/30/2010: Talladega, AL. DeApril 2011
gaQue. Ron Cates. 621 E 8th, Pine Bluff, AR
71601. Email: [email protected]. 04/15/2011-04/16/2011: Washington, MO. 3rd
Website:
http://www.smokeonthewaterbbq. Annual Main Street BBQ & Bluesfest. Aimee
com.
Frey. 124 Jefferson St., PO Box 144, Washington, MO 63090. Phone: 636-239-1743. Fax:
10/15/2010-10/16/2010: Munfordville, KY.
636-239-4832. Email: events@downtownwashBuffalo Crossing BBQ Cookoff. Coni Shep- 10/29/2010-10/30/2010: Fort Gibson, OK. mo.org. Website: http://www.downtownwashperd. PO Box 304, Munfordville, KY 42765. Smokin’ the Fort - BBQ & Bluegrass Festival. mo.org. St. Champ.
Phone: 270-524-4752. Fax: 270-524-4852. Gary Perkins. PO Box 730, Fort Gibson, OK
Email: [email protected]. Website: 74434. Phone: 918-478-4780. Fax: 918-478http://www.visitmunfordville.com.
May 2011
4780. Email: [email protected]. Website: http://www.fortgibson.com.
05/20/2011-05/21/2011: Hartselle, AL. Cot10/15/2010-10/16/2010: Libertyville, IL. Barn
Burner Bar-B-Q. Claudia Stevens. 14245
W Rockland Rd, Libertyville, IL 60048.
Phone: 847-990-3750. Fax: 847-362-5032.
lambsfarm.org/events/ . St. Champ.
10/15/2010-10/16/2010: Garnett, KS. 4th Annual Autumn Blaze Smokeoff BBQ. Ted Uhler.
19095 Southeast Oregon Road, Kincaid, KS
66039. Phone: 785-448-5357 or 785-448-5357.
10/15/2010-10/16/2010: Independence, MO.
The Fountains Blaze-Off and Senior Q. Jona10/08/2010-10/09/2010: Lewisburg, TN. Lewisthan Williams. 2100 S Swope Drive, Indepenburg Rotary Club BBQ Cook-Off. Jeff Jordan.
dence, MO 64057. Phone: 816-257-5100. Fax:
1250 S Ellington Pkwy, Lewisburg, TN 37091.
816-257-2442. Email: fountainsblazeoff@
Phone: 931-359-4373. Fax: 931-359-5772.
kc.rr.com. Website: http://www.fountainsEmail: [email protected]. Website:
blazeoff.com. St. Champ.
http://www.rotaryoflewisburg.org. St. Champ.
10/08/2010-10/09/2010: Mount Airy, MD.
Mount Airy’s Smoke’n BBQ Showdown. Ellie Bonde. PO Box 788, Mt Airy, MD 21771.
Phone: 301-829-8300. Website: http://www.
mountairymainstreet.org. St. Champ.
10/15/2010-10/16/2010: Canton, GA. Cherokee Pignic (Georgia BBQ Championship). Pamela Carnes. PO Box 4998, Canton, GA 30114.
Phone: 770-345-0400. Fax: 770-345-0030.
http://www.cherokeepignic.com. St. Champ.
10/08/2010-10/09/2010: Covington, GA. Covington Lions Sherman’s Last Burning (Georgia BBQ Championship). Buddy Adams. 7123
Dogwood Ct, Covington, GA 30014. Phone:
678-625-5112. Fax: 770-385-2960. Email:
covingtongalions.org. St. Champ.
10/15/2010-10/16/2010: Parsons, KS. Balloons, Bikes, Blues & BBQ. Dave & Aquila
Winchell. 1405 Belmont, Parsons, KS 67357.
Phone: 620-423-1193. Fax: 620-421-5954.
http://www.visitlabette.com. St. Champ.
10/08/2010-10/09/2010: Golden City, MO.
Golden City Rockin’ Blues & BBQ State
Championship. Michelle Higgins. PO Box 234,
Golden City, MO 64748. Phone: 417-682-1568.
Email: [email protected]. Website: http://www.gcbbq.com. St. Champ.
10/15/2010-10/16/2010: Chambersburg, PA.
Smoketoberfest BBQ Challenge @ The Grove.
Eric Forrester. PO Box 153, Shady Grove, PA
Website: http://www.smoketoberfestbbq.com.
St. Champ.
10/08/2010-10/09/2010: Rocky Mount, NC.
Eastern Carolina BBQ Throw Down. Rocky
Mount Parks & Recreation. Attn: Debbie Julio, PO Box 1180, Rocky Mount, NC 27802.
Phone: 252-972-1159. Fax: 252-972-1563.
http://www.ecbbqthrowdown.com. St. Champ.
10/15/2010-10/16/2010: Florence, CO. Kick
in the Butt BBQ Championship. Cindy Cox.
805 East Main, Florence, CO 81226. Phone:
Website: http://www.kickinthebuttbbq.com. St.
Champ.
Broncs & BBQ””-10/08/2010: 03/11/2010.
Russell Main Street Bricks. & mainstreet@
eaglecom.netStephanie Cross. Phone: PO Box
58, Russell, KS 67665 or 785-483-2897. Email:
785-483-4535. Website: Russell, KS.
10/15/2010-10/16/2010: Mobile, AL. American
Bass Anglers BBQ Tour. Debra Talley. PO Box
475, Athens, AL 35611. Phone: 888-203-6222.
Fax: 256-233-2295. Email: [email protected]. Website: http://www.ababbq.
com. St. Champ.
10/08/2010-10/09/2010: Metropolis, IL. Super
City Blues & Ques. Priscilla Abell. PO Box
682, Metropolis, IL 62960. Phone: 618-5241696. Fax: 618-524-2582. Email: [email protected]. Website: http://www.
cityofmetropolis.com. St. Champ.
10/29/2010-10/30/2010: Tucson, AZ. 1st Annual Starr Pass Barbeque Classic. Michael Reimann. 12730 E Cochise Drive, Scottsdale, AZ
85259. Phone: 602-363-5196. Fax: 480-2758001. Email: [email protected]. Website: http://www.azbarbeque.com/. St. Champ.
ton Pickin’ BBQ Cookoff. Susan Hines. PO
Box 817, Hartselle, AL 35640. Phone: 256773-4370. Fax: 256-773-4379. Email: susan@
hartsellechamber.com. Website: http://www.
hartsellechamber.com.
05/20/2011-05/21/2011: Abilene, KS. Wheatstock Grill-Off: Peace, Love & BBQ. Paula
Dinkel. 511 NE 10th St, Abilene, KS 67410.
Phone: 785-263-6688. Fax: 785-263-6622.
www.mhsks.org. St. Champ.
10/29/2010-10/30/2010: Butler, MO. Bates
County BBQ State Championship. Brandon
Plunkett. PO Box 464, Butler, MO 64730.
Phone: 660-424-0891. Email: [email protected]. Website: http://www.butlerpolice.com. St. Champ.
05/20/2011-05/21/2011: Langley, OK. South
Grand Lake Blues & Bar B Q. Darrel Hicks.
PO Box 381, Langley, OK 74350. Phone:
November
918-261-5422. Fax: 918-591-6096. Email:
11/05/2010-11/06/2010: Campo, CA. The [email protected]. Website: http://groups.
Golden Acorn BBQ Fest 2010. Henry Silvestre. yahoo.com/group/sgllcbluesandbbq/.
21847 Grove Rd, Wildomar, CA 92595. Phone:
951-445-1907. Email: [email protected]. St.
Champ.
05/27/2011-05/28/2011: Edmond, OK. TBD.
Rob Holloway. 1100 Kingston Blvd, Edmond,
OK 73034. Phone: 405-830-2171. Fax: 40511/05/2010-11/06/2010: Livingston, AL. Su- 340-0362. Email: [email protected].
carnochee BBQ and Blues Cookoff. Stephen Website: http://www.edmondfinearts.com.
Liverman. UWA, Station 45, Livingston, AL
35470. Phone: 205-652-3828. Fax: 205-6523827. Email: [email protected]. 05/27/2011-05/28/2011: Topeka, KS. Red White
Website:
http://www.centerforblackbelt.org. Blue & BBQ. Shaun Miller/ Paul Clarkson.
St. Champ.
1305 Kansas Ave, Topeka, KS 66612. Phone:
Website: http://arabswinesbbq.web.officelive.
11/05/2010-11/06/2010: Shelby, NC. Hog com. St. Champ.
Happnin’ Tar Heel BBQ Championship. Jerry
Gardner. 1710 Troy Rd, Shelby, NC 28150.
June 2011
Phone: 704-482-4202. Fax: 704-482-4202.
Email:
[email protected]. 06/03/2011-06/04/2011: Lee’s Summit, MO.
Website: http://www.hoghappnin.com.
St. TBD. Lane Constant. . Phone: 913-972-6689.
Champ.
Fax: 816-434-6002. Email: tlconstant@gmail.
com.
11/05/2010-11/06/2010: Guntersville, AL.
American Bass Anglers BBQ Tour. Debra TalJuly 2011
ley. PO Box 475, Athens, AL 35611. Phone:
07/01/2011-07/02/2011:
Rio Rancho, NM. 8th
888-203-6222. Fax: 256-233-2295. Email:
[email protected]. Website: Annual NM 2011 Pork & Brew State BBQ
Championship. Art Perez. 3200 Civic Center
http://www.ababbq.com. St. Champ.
Circle NE, Rio Rancho, NM 87144. Phone:
505-891-7258. Fax: 505-892-8328. Email:
11/12/2010-11/13/2010: Buckeye, AZ. 4th An- [email protected]. Website: http://
nual Sun City Festival BBQ Cook-Off. Mi- www.rioranchonm.org. St. Champ.
chael Reimann. 12730 E Cochise Drive, Scottsdale, AZ 85259. Phone: 602-363-5196. Fax:
480-275-8001. Email: michael@azbarbeque. 07/02/2011-07/03/2011: Girard, KS. Smokin’
com. Website: http://www.azbarbeque.com. St. Hot BBQ and Fireworks. Christy Vulgamore.
PO Box 41, Girard, KS 66743. Phone: 620Champ.
724-8223. Fax: 620-724-8113. Email: [email protected]. Website: http://www.smok11/19/2010-11/20/2010: Plant City, FL. Plant inghotbbq.com. St. Champ.
City Pig Jam. Amy Nizamoff. PO Box CC,
Plant City, FL 33564. Phone: 813-754-3707.
Fax: 813-752-8793. Email: amy@plantc- 07/09/2011-07/10/2011: Bessemer, AL. Blues,
ity.org. Website: http://www.plantcity.org. St. Brews and Barbecue. Brian McDuff. 5051
Prince Street, Bessemer, AL 35022. Phone:
Champ.
205-481-4750. Fax: 205-481-4758. Email:
[email protected].
Website:
http://www.alabamaadventure.com.
December
10/15/2010-10/16/2010: Nelsonville, OH. Ohio
Smoked Meat & BBQ Festival. Jim Shumway.
PO Box 276, Nelsonville, OH 45764. Phone:
740-753-4346. Fax: 740-753-1019. Email:
12/03/2010-12/04/2010: Scottsdale, AZ. Get
www.ohiobbq.com. St. Champ.
Your Pig On. Arlie Bragg. PO Box 846, Mt. Juliet, TN 37122. Phone: 615-758-8749. Email:
10/08/2010-10/09/2010: Lancaster, CA. Lan10/22/2010-10/23/2010: Cleveland, GA. Hill- [email protected]. Website: http://www.
caster Dueling BBQ. Ramon Ortega. 554 West
billy Hog BBQ & Music Festival. Heather getyourpigon.com/. St. Champ.
Lancaster Blvd, Lancaster, CA 93534. Phone:
Sinyard. 3 Courthouse Square, Cleveland, GA
661-948-4518. Fax: 661-949-1212. Email:
30528. Phone: 706-969-3336. Fax: [email protected]. Website: http://www.
Demopolis,
AL.
1794. Email: info@clevelandbetterhometown. 12/03/2010-12/04/2010:
duelingbbq.com. St. Champ.
org. Website: http://www.clevelandbetterhome- Christmas on the River. Jack Cooley. 1603
Indian Hill Rd, Demopolis, AL 36732. Phone:
town.org. St. Champ.
334-289-4788. Email: jayboy@demopoliscatv.
10/08/2010-10/09/2010: Lyons, GA. The Real
com. St. Champ.
Squeal” Lyons BBQ & Bluegrass Festival”.
10/22/2010-10/23/2010: Lynchburg, TN. 22nd
Alexa Britton. 134 NW Broad St, Lyons, GA
Annual Jack Daniel’s World Championship
February 2011
30436. Phone: 912-526-6445. Fax: 912-526Invitational Barbecue. Debbie Christian. 160
02/25/2011-02/26/2011:
Lake Havasu City,
Craig Street, Lynchburg, TN 37352. Phone:
http://www.lyonsga.org/the-real-squeal-lyons931-759-6332. Fax: 931-759-6332. Email: deb- AZ. HAVA BBQ London Bridge Style. Skip
barbeque-and-bluegrass-festival/.
[email protected]. Website: http://www. Ramsden. PO Box 3181, Lake Havasu City, AZ
86406. Phone: 928-680-3815. Fax: 928-854jackdaniels.com.
10/08/2010-10/09/2010: Jenks, OK. Rock ‘N
http://www.havabbq.com. St. Champ.
BBQ on the Water. Gena Hurst. 15400 Knoll
10/23/2010-10/24/2010: Dalton, GA. Liberty
Tr, Ste 350, Dallas, TX 75248. Phone: 972Tree BBQ Championship. Kasey Carpenter.
March 2011
960-2003. Fax: 972-960-0627. Email: orda201 W Cuyler St, Dalton, GA 30720. Phone:
[email protected]. St. Champ.
706-218-8065. Fax: 706-529-9663. Email: 03/11/2011-03/12/2011: Mobile, AL. 10th [email protected]. Website: http://www. nual BBQ Championship & Hog Wild Festival.
Marty Wheeler. 3058 Dauphin Square Conneclibertytreebbq.com.
10/15/2010-10/16/2010: Queen Creek, AZ. 1st
tor, Mobile, AL 36607. Phone: 251-479-4900.
Annual Queen Creek Cook-Off. Emily Wright.
Fax: 251-479-4998. Email: events@ucpmo22594 S 208th St, Queen Creek, AZ 85142.
10/23/2010-10/24/2010: Madison, MS. Gril- bile.org. Website: http://www.bbqmobile.net.
Phone: 480-263-9567. Fax: 520-836-7318.
lin’ For Life. Gerry Clark. PO Box 862, Madi- St. Champ.
son, MS 39130. Phone: 601-214-9463. Email:
http://www.qccookoff.com. St. Champ.
grillinforlife.com. St. Champ.
07/22/2011-07/23/2011: Fryeburg, ME. Western Maine BBQ Festival. Nancy Sanborn. PO
Box 868, Denmark, ME 04022. Phone: 207452-2110. Fax: 207-452-2110. Email: [email protected]. Website: http://www.westernmainebbqfestival.com.
August 2011
08/19/2011-08/20/2011: Salt Lake City, UT.
Rock N’ Ribs. Cynthia Stringham. 239 S Tlain
Street, Salt Lake City, UT 84111. Phone: 801535-6167. Fax: 801-535-6522. Email: cynthia.
thegalivancenter.com.

Best of the Best to Battle At Sam`s Club BBQ “Bash”

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