Chicken - Kansas City Barbeque Society

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
June 2012
Postmaster: Dated Material. Please deliver by June 10, 2012
The Monthly Publication of the Kansas City Barbeque Society
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Some Thoug
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Chic
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By: George Hen
The world of a KCBS competition cook revolves around the four main meats. Sure, at times there are a few ancillary
categories which we cook, but for the most part, we spend a good deal of our awake or at least semi-conscious hours
thinking about what we can do to improve or get an edge when it comes to the main four. Chicken, ribs, pork and brisket, it’s just what we do.
As many of you are already painfully aware, I spend an inordinate amount of time pondering the why’s and wherefores
regarding my feathered friend, the yard-bird. I have a previously self-admitted problem for which I have sought professional help. I spend more time contemplating and practicing my chicken attack than on the rest of the other three
meats combined. At a contest, my chicken prep is the most time consuming. When asked to pontificate, chicken is my
topic of choice. While cooking our last contest, out of 114 teams my prized and time consuming poultry submission
finished a stellar 102nd. Help me, I have fallen and I can’t get up.
For me, as well as many other competition pitmasters, chicken is a dirty word. In my humble opinion, one of the main
reasons consistency in this category is so elusive, is it is next to impossible to look at a piece of chicken and be able to
determine how it will cook. Most cooks can look at a brisket, a pork butt or a rack of ribs and judging by the fat color,
content, and a few other things can determine if it will be a decent final product. Chicken….not so much, you look at
a piece of chicken on a cutting board, it just lays there like a slug, it says nothing to you. Let’s face it, when buying
chicken; most times it is a crap shoot. A pack of 10 thighs, could have theoretically have come from 10 different birds,
all having slightly different characteristics regarding their meat, especially once they have been cooked. From the same
pack, I have gotten thighs that are so large they must have come from some type of pterodactyl and some so small they
look as though they were from a sparrow, nonsensical. I have even prepared two breasts from the same pack for my wife
and I for dinner, one has been tender, the other tough, they looked identical. Flummoxed I tell you.
Even when you taste your chicken on contest morning, if you pick up a thigh and take a bite, how can you be sure
those 6 thighs going in the box are going to eat like your tester, you can’t, hope is your only chance. I have even considered trying all my cooked thighs with a small bite, then putting the 6 best tasting specimens into the box, bite mark
and all. I checked, there is no rule against putting a half-eaten piece of chicken into the box, as long as there is enough
for 6 right? Of course, I am exaggerating here, but you get the point.
I know some will say I need to use steroid free, organic or free range chicken for my contest cooks, they are of higher
quality, tastier, and they are supposed to have a better pedigree. Believe me, I have tried them all. I once drove 100
miles one way to buy chicken from a guy who claimed his birds dinned only on the finest grains, lived in climate controlled condos all with free internet access and a swimming pool, listened to symphony music and were forbidden from
watching Jerry Springer, Judge Judy and all other daytime TV gems. Additionally, these birds were read to every night
before bedtime, and I am talking Moby Dick, Tom Sawyer, Little Woman, the classics. These were some highbrow and
sophisticated birds, definitely higher quality, from different strata, maybe I could taste a slight difference, but the
judges surely did not.
The proof for my hypothesis is in the chicken pudding so to speak. Look at the contest results week to week. This
week’s first place chicken walker could be a mid-packer next week, or even worse. Certainly, this can and does occur
occasionally in the other three meats, but it is my contention in chicken, it happens more often. It would be my guess,
if a team wins chicken today, when they cook it tomorrow, they are pretty much going to do the same things, but again,
I do not have any studies to back me up, it is pure conjecture. Hot chicken methods come and go, much to the dismay
and frustration of a many a competition cook. There is just no consistency. If you are asking me who is to blame, I say
blame the chicken, the damned chicken, at least that is what my therapist says I should do.
Part II of the three part series examining the answers to some of the most often asked questions about
competing, judging and sanctioning will resume next month.
Inside
The Bullsheet
Retail List
4
Books, Seasonings & More
Welcome!
32-35
Contest results
KCBS New Members
Competition Heats Up
Class Schedules
12-13
Cooking, Judging & Table
Captain Classes
Upcoming Events
2012 Events
36-41
Volume 27, Issue 6
11514 Hickman Mills Drive
KCMO 64134
42-45
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – JUNE 2012
bullsheet – JUNE 2012Page 3
Contest Review
Rogers, AR
Smokin’ in the Ozarks
By Ralph & Karen Williams
Organized By Clyde & Kim Phelps
Take a moment, close your eyes and picture the following: a bright
sunny day, 30 mile an hour winds, pop-ups flying in various directions,
trash cans rolling, vintage cars, motorcycles everywhere and 34 super
BBQ teams preparing to cook for $12,000 in prize money. This was the
beginning of the 4th Smokin’ in the Ozarks State Championship held in
Rogers, Arkansas. The event was held on the property of Pig Trail Harley
Davidson, courtesy of Paul Johnson, owner.
Event organizer, Clyde Phelps, was excited to see the cooks in high spirits as they prepped for the Peoples Choices being held Friday evening.
As the crowds arrived, they were treated to a motorcycle and vintage car
show along with numerous vendors for everyone to enjoy. Smokin’ in the
Ozarks had a steak dinner for the teams, judges, and sponsors complements of Golden Corral of Rogers and a local band to keep everyone
entertained.
A special “thanks” goes to Sharon Will with Smokers Wild for assisting
a first time team with their presentation box.
Saturday morning as the cooks prepped for their competition turn-ins,
they were treated to Krispy Kreme doughnuts and coffee. Judges for
this event were 100% KCBS certified with several having the status of
master judge.
A few teams volunteered to test a bio-degradable tray to see if it would
hold up to everything necessary to become a KCBS competition tray.
Current trays used take up to 450 years to decompose. Also, this year as
part of the judge’s packet, each received a recyclable cooler bag.
Awards at 3:30 p.m. found the cooks and their team members, along
with a large number of non-KCBS folks, ready to see who had been chosen winners of the four categories along with the awarding of the Grand
Champion and Reserve Grand Champion. Peoples’ Choice winner from
Friday night was Pit For A King. In the chicken category, B&B BBQ and
Catering scored a 180 to win the chicken event with Caveman Cuisine
finishing second. Rib category was won by Lotta Bull BBQ with Hardway
Barbecue in second place. Little Pig Town took first place in Pork and
scored a “Perfect 180” second place went to B&B BBQ & catering with
a 180 score. Our brisket event was won by Munchin Hogs at the Hilton
with second place going to Team Enoserve. Reserve Grand Champion
was presented to Little Pig Town, Scott Key head cook, and the overall
Grand Champion was presented to Caveman Cuisine with a total score of
700, Chad Backerman as head cook.
This event would not have been possible without the support and participation of our Sponsors, Judges, and Teams!! Many “thanks” to each
and eveyone of those who participated. We hope you will plan to join us
for the 2013 “Smokin’ in the Ozarks”.
Butt To Butt XIV
Jefferson City, MO
By Mike Lake
Five qualifiers accepted the challenge to go Butt to Butt at the recent
Capital City Cook-off. The teams that accepted the challenge were Chase
Knowles of Smoke This BBQ; Steve Bryant of Meadow Valley; Scott
Standley of Wild Blue; Jan Mitchel of Fowl Butt BBQ and Tim Grant of
True Bud BBQ.
The teams arrive on Thursday to prepare and “BABY” their butts for
judging on Friday afternoon. They are judged by a hand selected team of
Butt to Butt judges. Those judging this year’s event were: Sharon Will,
Paola, KS; Larry Haldeman, Marshfield, WI; Steve Grinstead, Columbus,
OH; Rick “Big Dog” Staler, Cedar Rapids, IA; Ken Nelson, Cedar Rapids,
IA; Mark Born, Welch, MN; Candy Weaver, Pine Bluff, AR; Steve “Captain Concrete” Greenfield, Lanark, IL and Frank Brutcher of Princeton,
IL. (Note: Frank has been present for all 14 Butt to Butt Competitions)
When the smoke all cleared on Friday afternoon and the scores had been
tallied it was revealed
that Jan Michel’s Fowl
Butt BBQ team from Decatur, IN laid claim to the
coveted boars tooth. He
also walked away with all
the cash and a qunique
champions plaque. Butt
to Butt XX will also be
held in conjunction with
the Capital City Cook-Off
in Jefferson City, MO.
Date to be announced.
JUDGES RECOGNITION
The judges committee and the Judge’s Advocate are currently in the
process of putting a new program together to recognize those judges
who have reached the 100 plus contest level and above. We realized
that there is not a current program to track the number of contests that
a judge has judged, (although we do know that there are several judges
who have continued to track their participation at events beyond the 30
events required to become a Master Judge). We are not asking judges
to go back and secure signatures from contests representatives, but we
are going to ask the judges to give us a list of the events at which they
have judged. Just a note from this point forward if you as a judge are
going to pursue special recognition as a 100 event judge, you should
start tracking your events and have the KCBS contest rep sign your future
verifications.
We are also looking at recognition for those judges that have attended
the 100 contest level and achieved 200, 300 contests etc.
If you would like to assist in the participation in the design of (for
lack of a better word) a badge that will recognized these special judges,
please submit your design by July 1st, 2012. Please submit your ideas
via pdf or jpeg to [email protected].
Contest Review
Cornelia, GA
By Ernie Poland
Not So New In Cornelia
Sometimes a first-time contest really does not work like a first time
event. That happens when you have an experienced organizer who gets
asked by their new employer to start a new contest in their city. Such was
the case when the City of Cornelia, Georgia, asked Heather Sinyard, who
also runs the Hog Happening Festival in White County, GA, to run their
new Apple Blossom BBQ Festival at the historic Cornelia train depot.
Great weather added to the event’s success.
With her contacts among teams and judges, a 36 team pro event with
100% certified judges came together with good support for utilities and
services from the City of Cornelia. Nine additional backyard teams did
their turn-ins right after the pros.
The old Cornelia Depot still has trains going by, but has been out of the
passenger business for several years. But that does not mean it is not
an interesting place to explore. For the person who does a little looking
around, they will find a
big switch management
console that once controlled all of the mainline switches for a couple of hundred miles of
track that is now used
by Norfolk Southern.
They can also find telegraph keys and the old
phones that were used
to manage the trains. A
train buffs delight.
The actual contest,
part of the Georgia BBQ
Grand Champion Craig Cardell poses with organizer Championship series
Heather Sinyard after the Cornelia contest awards saw The Right Stuff as
the Chicken champion,
ceremony.
and Tuff Dog Grillers
having a great day with Ribs. First place Pork went to Kudzu Q with The
Right Stuff coming back to take the Brisket Category.
Truth is that The Right Stuff needed a coin flip in the scoring program
to come out on top for Brisket. Both The Right Stuff and Pig Whisperers had Perfect 180’s in Brisket. That is a 9-9-9 from all six judges that
rated their box of Brisket.
Not surprisingly, The Right Stuff took the overall following their two
category wins. Killer B’s took Reserve.
For the nine-team backyard contest, Mac Daddy BBQ won Chicken and
the aptly named Tenacious Q took the award for Ribs. They kept their
winning ways with Mac Daddy taking Grand for the Backyard and Tenacious Q taking Reserve. An extra category sauce contest was taken by
Georgia Boys BBQ Team.
All in all, Cornelia showed itself to be another successful entrant in the
explosion of BBQ contests that has taken place in the State of Georgia.
It will be back, and you should be there!
LIFETIME MEMBERS k c b s r e t a i l l i s t
The following people have become
lifetime members
of KCBS this month
SCOTT KUKLIN & TWILA KNAACK – SIMI VALLEY, CA
FORREST BRUCE – OVERLAND PARK, KS
AL & SUE FROMAN – ARTHUR, IL
MICHAEL RINALDO & DONNA SINISGALLI – NEWTON, NJ
TIMOTHY O’KEEFE – FRAMINGHAM, MA
MATTHEW ARMISTEAD – MOORE, OK
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
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 Cookbook25th Anniversary Edition................Members $22.99/ Non-Members$24.99
Paul Kirk's Championship Barbecue Sauces: Paul Kirk...............$11.95
On the Grill Backyard Bunglers: Steve Tyler.....................................$19.95
They Were Smokin’: Billy Bob Billy......................................................$24.95
Pins & Accessories
2012 KCBS Member Pin............................................................................$3.00
2011 KCBS Member Pin............................................................................$3.00
2010 KCBS 25th Anniversary Pin.............................................................$3.00
KCBS Member Banner............................................................................$20.00
Specialty Pins
Pig, Cow, or Chicken Pin..........................................................................$3.00
Past Years KCBS Pins Limited Quantities 2005, 2003, 2008................. $2.00
BBQ Seasonings & Sauce
2012 & 2011 KCBS Member Pins
Still Available!
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
Butch's Smack Your Lips BBQ Seasoning (8 oz.) regular or cajun.........$5.00
Happy "Holla" Steak Seasoning (3 oz.)......................................................$2.50
KC Backyard Rubs (7 oz.) (KC Style or Bold & Spicy)............................$5.00
Pig Pen’s Seasoning (5.5 oz.)......................................................................$5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.)................................................$5.00
Smacker’s Sweet & Spicy Rub (5.5 oz)...................................................................$6.00
BBQ DVD’s
Real BBQ Know How- Troy Black......................................................$29.99 ea
Happy “Holla”- Ed Roith- ..............................................................$38.00 ea
any personal information provided is at your own discretion.
KCBS is not, under any circumstances, responsible for contacts
received by the requestor
Alabama
KCBS Order Form
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Kansas City
Barbeque Society’s
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our mission
Recognizing barbecue as America’s Cuisine, the
Mission of the Kansas City Barbeque Society is to
celebrate, teach, preserve and promote barbeque
as a culinary technique, sport and art form.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
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Kansas City Barbeque Society
11514 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.
Columnists:
Mike & Chris Peters- The Great American
BBQ Tour Recap
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education
Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Dawn Endrijaitis- Staff Writer/TOY Coordinator; Contest Sanctioning
Mike Garrison- The Adventures of the Flying
BBQ Judges
Michael McDearman - Getting Fired Up
Pat Maddock - The Great Pacific Northwest
Articles By:
Ernie Poland
Kathy Brazier
Sonny Ashford
Dave Compton
Gordon Hubbell
the kansas city Bullsheet and
Banquet Inquiries
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
Special Projects Manager
[email protected]
Contest sanctioning &
Team of the year Inquiries
Dawn Endrijaitis
Team of the Year Coordinator &
Contest Manager
[email protected]
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accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Karrin Murphy
Manager, Membership Services
[email protected]
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Candy Weaver - President
Mike Budai - Vice President
Mark Simmons - Treasurer
Tana Shupe - Secretary
All rights reserved,
Kansas City Barbeque Society© 2012.
Photos By:
Kathy Brazier
Ernie Poland
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
The deadline for the July issue is June 15th @ 5pm CST Any ad, comment
or article received after this date may appear in the next issue.
President’s
Corner
It’s hard to believe it is June already! I’ve cooked seven contests
so far, even got a RGC back in April at Jefferson
City, Missouri. That makes it a pretty good year so far even if
I don’t get a call at my next events.
With 2012 being a major election year, have YOU ever considered giving back to KCBS by running for the board? Now that
we are 17,000 members strong, that strength is found in our
diversity of backgrounds and our unity of purpose as shown in
the mission of KCBS. It is exciting to be a part of this year’s
board. One quarter of the board’s directors are new this year
and two others have only served since 2011. New ideas, fresh
perspectives and enthusiasm abound on the 2012 board! Change
is happening and it’s very good!
Very soon you’ll receive notice of an official member survey
by VoteNet. This is the company that conducted our election
back in January. There’ll be a variety of easy to answer questions about comment cards, rules, bylaws changes and suggested ways to implement regional representation. Please take a
few minutes to give us your thoughts. We are your board and
we want to serve you, the members of KCBS.
Candy Sue Weaver
President, KCBS Board of Directors
No-Show Judges
Signing up for a contest and showing up for a contest are two different
things.
We’ve all seen it on Saturday morning: Right when the judges’ meeting
is supposed to start and we’re short a couple of judges. Sometimes the
Rep or the organizer will say that the two judges are running late & will
be there in 10 minutes, sometimes no one knows anything. One answer
is good, one isn’t.
I know that we, as judges, expect to be seated after the contest organizer says “You’re in!” If we’re going to hold him to that standard then
we owe him the same respect. Yeah, I know – some organizers don’t get
right back to you, some don’t even acknowledge your judges’ entry until
the very week of the contest. We need to get them educated; you need to
make travel plans, motels, etc. But right now I’m talking about judging,
not organizing.
Please, please, please – if you find out that you can’t make it to the
judging tent, call the organizer or one of the Reps as soon as you can.
Remember, the organizer can use whatever method they want on choosing the judges that they use. Leave him with a fond memory and you’ll
be invited back next year; have him wondering where you went and he
probably won’t want you back.
MASTER JUDGES TEST NOW
ONLINE
From the Judges committee, the Master Certified Barbeque Judges test
is now online. After considerable effort from the CBJ Instructors group,
interested parties and the IT Team at MMA Creative the MCBJ is now
available for qualified CBJ’s to take online.
As in the past, MCBJ candidates must submit proof that they have
judged 30 events, cooked with a team and be a current member of the
Society. Once proof of these requirements has been received, the candidate will be provided a code to receive the test. One of the great features
of the online test is that the candidate will know immediately if they have
passed or failed the examination. Candidates may prepare for the exam
by going to the Continuing Education tab on the KCBS website to review
rules and regulations as they pertain to judging.
Questions may be presented to Mike Lake, Judges Chair at mlake@
kcbs.us or Karrin Murphy at the KCBS office at [email protected].
Minutes from
the Board
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
April 11, 2012
Kansas City, MO
There were no requests to speak from the KCBS members.
The following KCBS members called in: Dale Newstrom, Vicki Peyton, Dawn Endraijadis, Mike McCloud, and Don Harwell
BOARD MEMBERS PRESENT: Executive Director Carolyn Wells, Candy Weaver, Mike Budai, Mark Simmons, Tana Shupe, Randy Bigler, Mike
Lake, Paul Kirk, Arlie Bragg, Jeff Stith, Steve Farrin, George Mullins,
and Dave Compton.
President Candy Weaver called the meeting to order at 7:05 p.m.
Members of the board recited the KCBS Mission and Board Pledge as
follows:
MISSION: Recognizing barbeque as America’s Cuisine, the Mission
of the Kansas City Barbeque Society is to celebrate, teach, preserve and
promote barbeque as a culinary technique, sport and art form.
BOARD PLEDGE: I accept my duties as a KCBS director to further the
KCBS Mission so that truth, justice, excellence in BBQ and the American way of life may be strengthened and preserved forever.
MINUTES OF THE MEETING ON MARCH 21, 2012 - Tana Shupe:
Secretary requested that that the title of Quick Notes be changed to
Minutes and approved as presented. Seconded by Randy Bigler, the Minutes passed unanimously. Format and structure of future meeting agendas was discussed.
FINANCIAL REPORT - Mark Simmons:
The finance committee moves that the financials be approved as presented. Seconded by Paul Kirk, the financial reports were unanimously
approved.
MARKETING REPORT - Jeff Stith & Mike McCloud:
Merchandise
- Total March Sales: $2627
Web
- Advertising sold for March: $1500
- Uploaded April Bullsheet
- Uploaded MP3 of March’s BOD meeting
- KCBS Master CBJ Exam Online Go Live
- Continual Partner Programs Updates:
- Kingsford $40k Challenge
- Tyson Best Wing on the Planet
- Reser’s Americas Best Potato Salad Challenge - Smithfield Rib Super Series
GABT
- GABT 2012- Successful 1st Event @ ACM in Las Vegas, NV (estimated crowd attendance was 44,000)
- Continual Coordination and Logistics for 2012 GABT Tour
Sam’s Tour
- Continual Coordination and Logistics for 2012 Tour- 4 successful
events with high levels of participation in March
- Sam’s National- Continual PR/Social Media Updates
PR
- Social Media, using MMA, KCBS, and GABT Facebook and Twitter
pages to promote KCBS-related events/promotion
- Facebook Timeline Redesign for KCBS and GABT
- GABT: 1843 Twitter Followers / 3,068 FB post views (doubled FB
post views from February)
- KCBS: 1401 Twitter Followers / 60,454 FB post views (dramatic
increase in FB post views from 38,468 views in February to over 60K
in March!)
- Updated News section of KCBS website as necessary
- Bullsheet Design: Redesign for 2012 Programming Content
- Bullsheet Content: Sam’s Review, Smithfield Preview, Kingsford Preview & GABT Preview
- Reser’s ABPSC National Press Release
- Kingsford’s $40K Challenge National Press Release
Sponsorship Activities
- 2012 Planning/ Mike will update the board on current sponsorship
activities
Mike McCloud reported that the transfer of the KCBS website was successful with no problems and that the work from the MMA staff, the
KCBS office staff and Mike Budai were greatly appreciated.
The report was unanimously accepted as presented.
Jeff: Also, I received a call from a team yesterday about judging at
Stillwater, Oklahoma. They were disappointed that judges were 0% CBJs
when the KCBS Web site reports 100%. I don’t know as this needs a
motion but can we have some discussion during the meeting about this
issue and how it’s reported on the site? The team I talked to said they
probably would not have made the decision to go had they known beforehand that the organizer is not only not using CBJs but is reportedly
anti-CBJ. If I need to make a motion about this during the discussion,
I will do so. Action: A statement will be placed at the top of the page on the Events
section of the KCBS website stating that the CBJ % shown for contests
not yet held in the current year are for the contest from the previous year. PHILANTHROPY REPORT - Arlie Bragg:
The deadline for Grants in Aid has passed. Over 20 applications were
received. Dave Compton and Arlie will be looking at them over and will
come back to the board in May with recommendations. Several applications were received after the deadline, but these were postmarked prior
to that date so have been accepted. Grants for non-profit organizations are now starting to be received; committee will update the board when ready. CBJ REPORT - Mike Lake:
The judges committee is also looking at ways and means to recognize
those judges who have judged in excess of 100...200...300 events etc. Discussion has been initiated and we will be reporting back to the board
when ideas or recommendations are firmly in place. We will be also evaluating for the next 90 days, starting 1 May, the
value or reception of offering first time judges, being CBJ or not, the opportunity to receive mentoring during their first event. EDUCATION COMMITTEE REPORT - Tana Shupe:
The Education Committee is researching high school culinary programs
across the U.S. to encourage classes pertaining specifically to barbecue. We are composing letters to be send to schools where these programs
are held and are considering submitting press releases to media in areas
where Kids Ques are held. We are considering using the services of a videographer to film the
steps taken by a successful young team as they prepare for contests with
the intent to use the video as a learning tool for other young cooks. And we are compiling a list of potential sponsors to support these
teams.
The Education report was accepted as presented.
REP COMMITTEE REPORT - Mark Simmons:
The rep committee last met April 5 to discuss a number of issues. All
the regular members of the committee were present. The contest rep committee moves that the following two advisories be
added to the rep forum website. The topic has already been approved by
the BOD. This is to approve the wording of the advisories. Seconded by
Mike Budai, the motion passed unanimously. Question: Must a team member be present during meat inspection by
the official meat inspector? Opinion: Yes, a team member shall be present during meat inspection. This requirement is to close the communication loop between the official meat inspector and cooking team. It is
imperative the team is immediately advised of any issues discovered by
the official meat inspector. Question: May the competition meats leave the cook’s cooking site after
inspection by the official meat inspector? Opinion: Unless the re-location of the meat is authorized by the Contest Representative, Organizer,
or Health Department, after inspection the contest meats must remain in
the cook’s cooking site until they are en route to the turn-in table. Per the request of the BOD at the March meeting, the rep committee
moves that the following guidelines for rep in training applicants be approved and posted on the website. Qualifications to apply as a Rep-in-Training:
1. Must be an active member of KCBS for at least 3 years and have
participated in at least 15 KCBS contests and classes such as a Cook,
Judge, Table Captain, Organizer, Volunteer in Judging area, helper in CBJ
Class, etc.
2. Must receive a referral from a current KCBS rep.
3. A need for a rep in the applicant’s geographical area of the U.S.
must be confirmed.
4. Must have attended a CBJ class and be a Certified BBQ Judge
5. Must complete an interview with the Rep Chair and/or Co-Chair
or their designated representative. This may be conducted in person, on
phone, or on video call.
6. Must participate at a KCBS sanctioned event with a KCBS BBQ
Team during their Rep in Training period. Must list the team name, name
of contest and the dates. (If you are a member of a KCBS Team, this requirement can be waived.)
7 Upon completion of training, return to the office a signed copy of
the independent contractor agreement.
After lengthy discussion, President Candy called for a vote. The call for
the vote passed unanimously. The motion to approve the guidelines was
seconded by Randy Bigler, and passed with 10 ayes and one opposed. Mark Simmons made a motion to approve the applications for the reps
in training submitted to the board. Seconded by Tana Shupe, the motion
passed unanimously.
Randy Bigler made a motion to approve the rep in training who had
completed her training. Seconded Mike Budai, a roll call vote was requested. The vote was as follows:
(4) Ayes: Paul Kirk, Mike Lake, Randy Bigler, Mike Budai
(6) Noes: Arlie Bragg, Steve Farrin, Dave Compton, Tana Shupe, Jeff
Stith, George Mullins
(1) Abstained: Mark Simmons
With 4 Ayes, 6 Noes, and one abstaining, the motion failed
For further record, and at the request of one of the members of the
BOD, a map which includes the number of members, CBJ’s, contests and
contest reps by State was included as an attachment. Numbers are as
of February 2012.
STRATEGIC PLANNING - Mark Simmons:
The strategic planning committee met April 3rd to discuss initiatives
related to the strategic plan of KCBS. No motions are ready to be brought
before the BOD at this time. Mark reminded board members that all
committees should be working on strategic planning for their individual
committee.
presented below. Seconded by Tana Shupe, the motion passed unanimously.
Tabled from March (Date Change):
July 6-7 to Sept. 21-22 Kings of BBQ 2012 Des Moines IA
Licensed:
Oct. 5-6 PorktoberQue Dothan AL
New Contests:
Jul 6-7 Valley Freedom Festival BBQ Competition Staunton VA
Jul 21-22 Kla Ha Ya Days Barbeque Champtionship Snohomish WA
Aug. 17-18 Birch Rum’s Blues, Brews & BBQ’s Birch Run MI
Oct. 12-13 Swine & Dandy Charity Cookoff Duluth GA
May 10-11 (2013) Jiggy with the Piggy BBQ Challenge Kannapolis NC
Existing:
July 27-28 Taste of Grand Rapids BBQ Championships Grand Rapids MI
Oct. 5-6 Hog Wild BBQ Festival Corinth MS
Oct. 5-6 Bucks, Broncs & BBQ Russell KS
Oct. 13-14 Big BBQ Bash Springfield TN
Oct. 27-28 Liberty Tree BBQ Fest Dalton GA
George made a motion that the board approve the revised sanctioning
documents emailed to the board now that they have been reviewed and
approved by counsel. Seconded by Steve Farrin, the motion passed
unanimously.
RULES COMMITTEE - Dave Compton:
BANQUET COMMITTEE REPORT - Randy Bigler:
SANCTIONING REPORT - George Mullins:
REGIONAL REPRESENTATION REPORT - George Mullins:
A few of the things that we are looking at are:
A way to make sure that one team’s boxes don’t hit the same judging
table more than once when possible.
Seeing if we can get the chicken boxes shuffled so that the first six
boxes don’t automatically go to the first table.
Taking a look at how to separate the competition meats from the vending meats when a team is competing and vending at the same contest.
The pork parting rule. A way to remind Table Captains on what they are allowed to tell the
judges. I think that this is already covered, it just might need a word of
re-enforcement at the TC’s Meeting.
An addition to the Judge’s CD or at least have the Reps remind the
Judges not to lick their fingers between taking samples out of the boxes.
I expect to have a more detailed report and some motions for Rules
changes / additions at our next meeting in May.
The Rules Committee report was accepted as presented..
The sanctioning request spreadsheet was emailed to the board by Dawn
at the end of the week. Pending follow up on some details, and discussion as needed for any issues that have not been brought forward I’d ask
that the report be approved as presented.
The revised sanctioning documents have been reviewed by counsel,
and will be presented to the board for review and approval.
In addition to the sanctioning requests that have received attention has
been given to looking at our existing sanctioning procedures, with the
intent of eliminating some potential problems in the future. At this time
there is nothing that has been developed to the extent that it is ready to
be implemented or require board review/approval.
George reported that the organizer from the contest in Des Moines
asked to move their date from July 6-7 to Sept. 21-22. With no conflicting contests on that date, Tana Shupe moved to suspend the 90-day
rule in order to approve the contest at this meeting. Seconded by Candy
Weaver, the motion passed unanimously. The motion made by George
Mullins to approve the date change was seconded by Dave Compton and
the motion passed unanimously.
George made a motion that the proposed contests be sanctioned as
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
The Banquet Committed discussed the following locations for future
Banquet locations and came up with a plan. The committee asks that
the recommendation be put on the agenda for the April meeting and will
present it at the meeting.
2014 - 28th Anniversary Banquet - Nashville
2015 - 29th Anniversary Banquet - Indianapolis
2016 - 30th Anniversary Banquet - Kansas City
2017 - 31st Anniversary Banquet - Panama City or New Orleans (Although 2017 is beyond the years the committee set out to determine
locations for, but we thought it might help if we lay a foundation of where
we would like to see it go in the future. We aren’t planning on locking
in Panama City or New Orleans at this time, just saying that tentatively
in the future, we would like to look at going to one of those locations.) President Weaver asked the committee to consider holding the meeting
in Denver, CO. The committee will research this option. Mike Budai
stated that he thought every other year should be held in Kansas City.
George reported that with the short month between meetings, a bout
with the flu (beginning the day of our last meeting), unexpected travel,
and attention to issues with other committees prevented him from giving
this committee the attention he feels it is due. He gave the board and
membership his personal apology and states that this committee assignment will become a greater priority within the next month.
MEMBERSHIP COMMITTEE REPORT - Steve Farrin:
The membership committee has spent the last month familiarizing ourselves with the current KCBS member benefits. We have also begun
work on finding new programs that will benefit all KCBS members. The
following KCBS membership numbers were provided by Karrin from the
KCBS office. Number of Total Members-15949
Number of New Members-538 (258 from CBJ classes)
Number of Renewed Members-992
Number of non-renewals-11
Number of members who signed up via the website-197 (26 included
family memberships)
Number of New Members from Judging classes - 258
The board is very pleased to note that our retention for members is
excellent, and accepted the report as presented.
TECHNOLOGY COMMITTEE REPORT - Mike Budai:
Technology Committee Members are: Carolyn Wells, Candy Weaver,
George Mullins and Mike Budai
1) Posted the March 21st, 2012 board meeting MP3 on kcbs.us
2) The website hosting and server transfer was completed on 3/30/2012.
The KCBS office CMS was completed on 4/5/2012.
3) The new KCBS office copier is scheduled to be installed and configured on 4/9/2012.
4) Begun work on transferring the KCBS office telephone and internet service provider to upgrade the internet service bandwidth and utilize static IPs in order to accommodate automatic website and database
backups to the KCBS office server.
The technology report was accepted as presented.
KCBScore COMMITTEE REPORT - Mike Budai:
Score Committee members are: Carolyn Wells, Candy Weaver, Stephen
Smith, Kevin Keeling, Steve Grinstead, Scott Grinstead and Mike Budai
The committee is currently reviewing Draft 3 of Score and plans to
meet in order to review the changes implemented in this version. There are two known issues with Draft 3 generating error messages
in data entry and the report sections. The data entry message has been
forwarded to InDevX. The report message will be sent this week. I have
scheduled a meeting this week to define the new API.
Update on this was received April 11th. It will be reviewed for the next
meeting. At that time the board should receive a copy of the program.
This report was accepted as presented.
OLD BUSINESS
MOTION - Tana Shupe: I move that the Conflict of Interest Statements for each board member that were made available at the February
Strategic Planning Meeting be accepted.
Seconded by Paul Kirk, the motion passed unanimously.
MOTION - Steve Farrin: I move that any and all BOD members that desire access to the AccuConference recordings of past meetings be given
access. Seconded by George Mullins, a roll call vote was requested. The
vote was as follows:
(5) Ayes: Arlie Bragg, Dave Compton, George Mullins, Steve Farrin, Jeff
Stith
(6) Noes: Mike Budai, Randy Bigler, Tana Shupe, Mark Simmons, Paul
Kirk, Candy Weaver
(1) Abstained: Mike Lake
With 5 ayes, 6 noes, and one abstaining, the motion failed.
Arlie Bragg asked for discussion regarding reps asking for contests
when other reps were assigned. Mark Simmons will remind reps that
this is not permitted.
Steve Farrin removed his motion that all committee reports be made
available to the membership on the website as this has been implemented.
MOTION - Dave Compton: That a detailed synopsis of the executive
session be read into the minutes of the open meeting, excluding legal
and disciplinary issues, and proprietary information - tabled pending input from legal counsel. This motion is still pending until input is received from Legal. Candy sent a proposed Nondisclosure Agreement for board review that
would be signed by all board members and office staff. Acceptance of
documents is tabled until May meeting due to 72 hour rule.
MOTION: Candy Weaver - I move that the Accuconference recording
of closed session meetings be discontinued and all past recordings of all
KCBS meetings be discarded. MOTION: Candy Weaver - Further, I moved that all future AccuConference recording of board meetings made be eliminated after the completion and posting of the MP3 recording of the meeting on kcbs.us Motions tabled until next month.
NEW BUSINESS:
Randy Bigler reported that organizers have asked him what KCBS can
do to help promote their contest before and after their event. Jeff Stith
will research ideas and means to assist the organizers.
Discussion followed regarding who should receive the various critiques
(Organizer, Contestant, and Rep). George Mullins will receive all critiques; President Weaver will assemble a list of who requests to receive
the remaining critiques and report back to the board members.
Candy Weaver re MEMBER SURVEY: For consideration at 4/11 meeting, let’s put together a member survey for end of May. KCBS already
purchased 3 election/surveys with the January election package. The
last board voted to delegate election responsibilities to the office. With
that change in election management, we can collect more data on our
voters. The main focus is WHERE and WHO our voters are. I believe
that knowing this will be of great assistance in the regional representation efforts.
Motion - Candy Weaver: I move that we assemble and coordinate an
official KCBS Member Survey to be administed by the KCBS office. Seconded by Paul Kirk, the motion passed unanimously. Candy will work
with Dave Compton on a final proposal to bring it back to the board. Candy will also check to see if there will be an additional cost for the
survey due to our rising membership. The demographic data collected
will be made public to all members via the website and The Bullsheet. Just for thought and discussion, I propose the following topics/questions:
I am a ___ Judge ___ Master Judge ___ Member of a Cook Team ___
Head Cook ___ Contest Organizer ___ Contest Rep
(check all applicable)
If you are a Judge or Master Judge, what is your opinion on Comment
Cards
___ I complete a comment card anytime I give a score below 6
___ I never complete a comment card
If you are a member of a cook team or a head cook, do you find:
____ Comment cards are very helpful
____ Comment cards do not provide good information
____ Comment cards just make me angry at judges
If you are a Contest Rep, your opinion of Comment Cards is:
____ I toss most of them because they are irrelevant
____ it’s important to give teams the judge’s feedback no matter what
is said on the Comment Card
____ I believe that sorting and attaching Comment Cards is tedious
and time-consuming
Candy Weaver: I move that we implement a 5-contest only ToY contest
for 2012. Sent to the members of the Board for consideration is a proposal to
implement a “lower level” ToY contest. This idea and proposal originated
from Dawn, the KCBS administrator for ToY. The issue was tabled until
May meeting.
EXECUTIVE SESSION:
Paul Kirk made a motion to go into Executive Session @ 9:24 p.m. With 10 ayes and 1 opposed, the board moved into executive session to
discuss the following issues:
Sanctioning issues.
Repairs of the parking lot at the KCBS office.
At 10:29 p.m. Paul Kirk made a motion to return to Open Session. Seconded by Randy Bigler, the motion passed unanimously.
Returning to Open Session, the following business was conducted:
The finance committee tabled a motion that an amount be authorized
for the repair, resurface and/or resealing of the parking lot at the KCBS
office. The board will consider the motion when bids have been received.
Organizers will be updated and reminded of potential changes on State
Championship designations by George Mullins. A motion to approve the following resolution was made by George Mullins. The motion passed by a vote of 10 ayes with one abstaining. RESOLUTION FROM THE BOARD OF DIRECTORS OF THE
KANSAS CITY BARBEQUE SOCIETY, INC.
APRIL 12, 2012:
WHEREAS, The Kansas City Barbeque Society, Inc., a Missouri nonprofit Corporation (“KCBS”) has determined that it is in the best
interests of KCBS, and in furtherance of the exempt purposes of KCBS,
to take the following action:
RESOLVED, let it be known that in matters concerning barbeque, Michael J. Reimann of Phoenix, Arizona, is not and will not be a
member, promoter, or other agent or representation of KCBS. No event
organized or promoted by Mr. Reimann is or will be authorized to use
KCBS’ copyrighted Official Rules and Regulations Judging Procedures. FURTHER RESOLVED, that the appropriate officers of KCBS be, and
they hereby are, authorized and directed, for and on behalf of KCBS, to
do and perform all such acts and things as may be necessary or desirable
to make the foregoing resolution effective, and any acts of such in connection with these resolutions, which acts would have been authorized by
these resolutions, except that such acts were taken prior to the adoption
of such resolutions, are hereby severally ratified, confirmed, approved,
and adopted in all respects
At 10:33 p.m., Paul Kirk made a motion to adjourn. Seconded by
Randy Bigler, the motion passed unanimously.
New CBJ’s in Artesia, NM
Mark Simmons Certifies Twenty-Eight New Certified BBQ Judges for
Smokin’ On the Pecos, Artesia NM
Smokin’ On the Pecos New Mexico State BBQ Championship held their
1st Annual Certified BBQ Judges’ class April 28th in Artesia, NM. Twenty-eight eager and dedicated BBQ fans took and successfully completed
the CBJ class taught by Mark Simmons on April 28th, in preparation for
the 1st Annual Smokin’ On the Pecos NM State BBQ Championship,
June 29-30th, in Artesia NM. KCBS Representative and Certified Instructor, Simmons skillfully balanced instruction to not only prepare and
train future CBJ’s, but to also inform and guide KCBS rookie competition
team captains. Following the CBJ class, Simmons offered an impromptu
Certified Table Captains’ class, for which fourteen stayed & paid to take!! So, not only is Artesia NM hosting an exciting new State BBQ Championship, but is also contributing a new group of CBJs and CTCs to KCBS
competition events. Smokin’ On the Pecos event organizers are proud to
be expanding and promoting the integrity of KCBS certified events and
judging opportunities.
Contest Preview
Contest Review
Laurie, MO
Waynesboro, GA
20th ANNUAL LAURIE HILLBILLY BAR-B-Q COOK-OFF
AUG. 3th & 4th, 2012
$7225.00 IN CASH PRIZES+TROPHIES & RIBBONS
LAKE OF THE OZARKS REGION STATE CHAMPIONSHIP COOK-OFF
KCBS SANCTIONED
By Ernie Poland
Waynesboro’s Got It On
What a great year for the 20th Annual Laurie Hillbilly BBQ Cook-Off,
located at the Laurie Fairgrounds, 269 Fairgrounds Rd., Laurie, MO.
65037, between Camdenton and Versailles on Hwy. 5, on the west side
of the Lake of the Ozarks. We are planning to have the best year ever.
We have some great things this year to honor this milestone at our event.
Our goal is to have 100 teams, and we are asking all the past Grand
Champions of our contest to please consider this a personal invitation
to come back and compete for the best in 20 years. We hope you will
be joining us for two fun-filled days. Your Entry Fee includes Friday and
Saturday nights. If you have never been to our cook-off you are missing
what we think is one of the most beautiful fairgrounds in Missouri. If you
would like to come in earlier we need to know when and what time you
will arrive so we will have someone there to help you find your assigned
location. If you would like the same spot back as last year, your entry
must be in by July 15, 2012 .You can now pay your entry fees through
PAYPAL!
We have Cash prizes totaling $7225.00, awarded to the winners, ranging from 1st to 10th place. The Grand Champion will win $1500.00 cash
and a Banner, Reserve will win $750.00 and a Banner, & 1st Reserve
will win $500.00 and a Banner. Also we will give a Trophy award to the
top scoring local team, (contestant that lives in a 50-mile radius). We
will award a Showmanship Award-which is your entry fee for next year’s
cook-off-to the contestant who best decorates according to our theme.
Our theme this year is “20 Years of Bar-B-Que’n in the Park”.
1st Place for our raffle this year will be a 20 year anniversary handmade
Quilt, this quilt has every logo of our contest for the last 20 years. 2nd
Place will be $100.00 cash.
Again, this year we will have an apron with 100 $1 dollar bills on it that
we will be raffling off. We will raffle off a free entry for our 2013 contest
again this year. Tickets will be sold at the event for $1.00 each.
The Kid’s Q contest will have 2 age groups 5-10 and 11-15 years of
age. Watching and judging will start at 9:15 A.M. adult judging will start
at 12 P.M., sharp. At approximately 4:00 P.M., the cash prizes, trophies,
ribbons and certificates will be awarded to the winners in Happy Holler.
Kansas City Barbecue Society sanctions our cook-off. KCBS representatives are Phil & Rosemary Morrow & Linda Showalter, ALL KCBS rules
apply. The winner of this contest will be invited to go to the American
Royal and is entered in the Jack Daniels contest lotto.
For more information go to www.cityoflaurie.com or contact Susann
Huff at 573-374-8776, email [email protected]. I will be glad to
answer any questions you might have. Rules will be sent upon request.
We hope you will join us for our 2012 Bar-B-Que, and have a …
“20 Years of Bar-B-Que’n in the Park” Good Time
Susann Huff – Chairperson
Sometimes Contest Reps get very lucky. Such is the case for Ernie and
Linda Poland when they got invited to be new Contest Representatives for
the 7th Annual Boss Hog Cook-Off in the very friendly city of Waynesboro,
GA. They are even luckier when the contest puts them up in the historic Wisteria Hall bed
and breakfast near the
contest site.
A hard working set
of volunteers over the
years has made the
Waynesboro contest
very successful. They
limit entry to 42 teams
and had their field
of teams and judges
filled two months
ahead of the contest.
The whole purpose
of the contest is to
promote the Downtown Organization of
Retailers in Waynesboro, and they do a
great job of pulling in
large numbers of visiWilliam and Shannon Latimer, and daughter Lo- tors on Friday night
ren, team Bub-Ba-Q, get a ride in the Boss Hog and Saturday. The fact
that local company Mr.
mobile after taking Grand in Waynesboro, GA.
Golf Cart provides an air
conditioned building for
judging and a hospitality room for teams, plus a nicely cared for grass
field for the whole contest, and Comcast blankets the whole festival area
with Wi-Fi helps make it a team, judge and visitor friendly event.
On Friday, Sysco provides 15 pounds of Chicken Wings per team, and
the teams are asked to cook them off in whatever style they desire. Teams
then give the wings to the public who come by their cook sites on Friday
evening and they can enter a box of wings to be judged if they desire.
Also on Friday night is an Anything Strawberry contest that is held in a
tent purposely set up in the middle of all of the visitors so they can see
the great variety of items submitted and watch the judging process. It
does not hurt that some of the items from the Strawberry grazing table
get passed over the ropes to the watching public.
Saturday morning came in with beautiful weather for a contest. And
the contest ran without a hitch. Two Old Men & a Grill continued their
winning ways this year with a Chicken victory. Local team Big J and the
Butts took the Pork Rib category. Another local team, Fire In The Hole
BBQ, took the Pork category, while perennial Georgia favorite Wicked Que
came in first in Brisket just a tick away from a 180.
Overall winner was the past Georgia BBQ Championship winner from
2010 and 2011, Bub-Ba-Q with his first victory for 2012.
The Friday night Wings contest was one by Munchee’s Smokehouse and
the Strawberry award went to local team Big J and the Butts.
The Boss Hog Cook-Off is one rung in the Georgia BBQ Championship
and it will be around a long time given the great cast of organizers and
volunteers, great support from local companies and citizens, and a very
well-earned reputation.
Contest Review
Pensacola, FL
CBJ #8841
Smokin’ in the Square - March 3, 2012
By Kathy Brazier
The beautiful city of Pensacola, Florida opened it’s arms to KCBS cooks
and judges again this year for the 4th annual Smokin’ in the Square BBQ
competition on March 2 & 3, 2012.
Phillip and I had the pleasure of working with Randy (and Carol) Bigler
and reps-in-training, Doug and Sue Reid.
As usual, Ivan Delabruere, Diane
Scott and their hard-working committee did a wonderful job of making everybody feel welcome and appreciated.
Their happy, smiling faces more than
made up for the liquid sunshine we all
got to enjoy right around turn-in time
on Saturday.
Friday evening found teams competing in the Seafood ancillary competition and considering the availability of
all the fresh seafood in the area, the entries were fantastic. The judges
had a tough job in selecting a winner from this field, but that’s the price
they had to pay to get to taste all the
wonderful entries.
Saturday, brought not only the rain,
but the main meat categories for the
38 competing teams.
We had to take the awards program
inside the judging tent, but it didn’t
dampen any of the high spirits of
the competitors waiting to hear their
names called. Congratulations to all
the teams who walked, but a special
pat on the back to the following; Seafood winner – The Blue Bloods,
Chicken winner – 2 Men and a Pig, Rib winner – Jiggy Piggy, Pork winner
– Buttrub.com, Brisket winner – Quau, Reserve Grand Champion – Quau
and Grand Champion – Smokin’ Butt Crew.
Our thanks to Ivan and his crew for having us back to work with their
great contest and to Randy and the Reids for working with us.
Contest Review
Columbus, GA
2012 Char-Broil Pig Bowl - April 28, 2012
By Kathy Brazier
The Tuesday prior to this contest, we got a phone call from our friend,
Randy Bigler. He and Carol were scheduled to rep this event, but they
had been called back to Pennsylvania where Carol’s father was failing.
When asked if we would cover for them, we were happy to do so. We
even had to luxury of working with Doug and Sue Reid, Reps-in Training,
again.
We had not been to this contest before
so we didn’t know what to expect, but
when we arrived on Friday morning, the
organizers for the event, Matt Hilliker,
Charlton Morris, Stevenson Gravlee and
Richard Bishop had everything well in
hand.
The contest boasted a field of 26 teams
and almost all of them participated in
their People’s Choice on Friday evening. The community supported the
event well with over 420 people paying $10 each to taste samplings from
over 20 participating teams. Congratulations to Bo Bo’s BBQ for winning
the People’s Choice.
Saturday’s competition provided the following winners: Chicken –
Brokebakk BBQ, Ribs – The Grateful Pig-GA, Pork – Pit Bulls “Up in
Smoke” and Brisket – Pit Bulls “Up in Smoke”. Overall winners were Reserve Champion – The Grateful Pig-GA and receiving their call as Grand
Champion – Pit Bulls “Up in Smoke”. We later discovered from Danny
Coogle that this was their FIRST Grand.
There WILL be many more for them.
Although we were very sorry for the reason that brought us to the contest and our
sincerest sympathy goes out to Carol and
her family for the loss of her father, we were
happy to help them in this small way and to
meet so many new teams and judges.
You need to check this contest out next
year. Before we left, the organizers were already talking about what they could do to
make it bigger and better. It’s an up and coming event you won’t want to
miss.
Certified Barbeque Judge
Turning “Good Judges” into “Great Judges”
Hello all and welcome to the inaugural offering of a new monthly article
designed to help turn good judges into great judges. I am Judge #8841.
I’m a KCBS Master Judge, I am the cook for a team with a limited number
of contests. I am a active member on several BBQ forums.
Do I know everything? Absolutely not. Do I strive to make my understanding and practice in the art of BBQ better every chance I get? Absolutely. Hence the purpose of this monthly offering. Ideas to improve us
all as judges come from any area connected to BBQ. What I hear in the
judges tent, what I experience spending the weekend with fellow cooks,
what I read on different forums. I make written notes, keep mental notes,
I’ve got little pieces paper with scribbles in my pockets, on the end tables
(much to my sweeties dismay) and now I think it’s time to share.
Now first off I’m not just somebody grabbing a corner of the Bullsheet
with my personal opinions and ramblings. In conjunction with the CBJ
Committee and their continuing education initiative each monthly submission has been read and approved by consensus of that committee. You
can be assured that the issues presented in this article are accurate and
reliably correct.
Perhaps you’ve noticed a little more attention given to the judging area
of KCBS recently, I think a big thank you should be directed to the “new
board of directors”, the combination of existing and newly elected board
members seem to be meshing and producing great results. A tip of my
hat to all of them!
Now where to start, to me one of the biggest sore spots I’ve heard and
seen in print and shared between cooks is the judges propensity to go
into the tent with preconceived ideas that travel with them from contest
to contest. You know you have ‘em!! They range from “I don’t like chicken with gloppy sauce”, “the ribs need to be stacked this way”, “Wheres
the bark on this pork?”, “What, no burnt ends?”
This month, and probably several more will harp on this most important
aspect of how we transition from good judges to great judges. Here it
comes....
JUDGE EACH ENTRY AS PRESENTED!!!!!!
There I said it. It’s not a hard objective. Give the team that presented
this sample its full due. Leave your personal likes, dislikes, and opinions
at the door. Each and every new box that hits your table should be treated
as it’s the first time you have ever laid eyes on a BBQ entry.
Lets stick with chicken for now. I am no different than anyone else, I
am not a fan of the chickens leg, never cared for them even as a child.
Maybe I was beaten with one when I was younger for misbehaving. When
presented with a box of legs my internal “oh no” defense system kicks
in (sorry making them look like lollipops doesn’t even help) and the poor
cook team is already at a disadvantage.
One super fail happened when presented with a box of 8 legs, no sauce,
just naked brown legs. If I remember correctly I gave them a 6 for presentation as it wasn’t displeasing to observe, just not exciting me. When
we got to taste, WOW, it had a great smokey smell and taste, spices were
spot on and tenderness was perfect. Moist and cooked to exact doneness.
9 and 9. Afterword I chastised myself for being so harsh and bringing my
personal opinions upon this teams entry. I feel terrible not knowing if the
higher score they deserved cost them a deserved win or not.
Was this early on in my judging career? No it was last year after being a
CBJ for close to 30 contests. I vowed that day to never bring my personal
thoughts into the judges tent ever again!
It is imperative we each refer back to our CBJ training and reaffirm the
rules as presented by KCBS.
10) The Four KCBS Meat Categories:CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken
16) Each contestant must submit at least six (6) portions of meat in
an approved container. Chicken, pork and brisket may be submitted
chopped, pulled, sliced, or diced as the cook sees fit, as long as there is
enough for six (6) judges.
These are the only written rules by KCBS for chicken. All the rest is
subject to your interpretation as a judge and it’s your responsibility to fill
in the blanks, so lets try to start judging with fresh enthusiasm for the
task at hand and leave your preconceived thought processes at the door.
Each category has it’s built in preferences or dislikes and I’ll be addressing these as well as the general judges quirks that don’t belong in
the tent. Please don’t take this monthly chat as a slap at how judges are
doing their job. I really only want to make our vast pool of certified BBQ
judges even better. I want the public to envy our positions in the BBQ
arena, the cooks to really appreciate our efforts and our own financial
expenditures and personal sacrifices to be at any given contest.
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.”
06/01/2012
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
06/02/2012
Los Gatos, CA
Instructor(s): Paul Kirk
Contact: David Peterson
408-833-4164 or Mark Edwards
408-202-3190
[email protected]
06/02/2012
Ft.Wayne, IN
Instructor(s): Chris Marks
Contact: Stuart Powell
260-484-0784
06/06/2012
Pleasant Gap, PA
Contact: Chris
814-359-2761 or ext 208
[email protected]
06/08/2012
Evans, GA
Instructor(s): Rod Gray
Contact: Rod Gray
816-225-1155
[email protected]
http://www.pelletenvy.com
06/09/2012
Kansas City, KS
Instructor(s): Bob Snelson
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
06/09/2012
Wilmette, IL
Contact: Dan
847-251-2272
[email protected]
06/16/2012
Leisure City, WI
Contact: Doreen
715-356-3966
[email protected]
06/29/2012
Clermont, FL
Instructor(s): Rob ‘Rub’ Bagby
Contact: Rub Bagby
863-206-9363
[email protected]
07/07/2012
Albert Lea, MN
Contact: Perry Vining
507-402-6371
07/13/2012
Chicago, IL
Contact: Rod Gray
816-225-1155
[email protected]
07/21/2012
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
08/11/2012
Sellersburg, IN
Instructor(s): Chris Marks & Hal
Wagner
Contact: Hal Wagner
812-248-2233
[email protected]
http://www.charcoalandmore.
com
08/12/2012
Sellersburg, IN
Instructor(s): Chris Marks & Hal
Wagner
Contact: Hal Wagner
812-248-2233
[email protected]
http:/www.charcoalandmore.com
08/24/2012
Overland Park, KS
Contact: Rod Gray
816-225-1155
[email protected]
09/07/2012
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
http://www.jacksoldsouth.com
11/05/2012
Ponca City, OK
Instructor(s): Dave Bouska, Ed Fast
Eddy’ Maurin
Contact: Christa Jones
800-423-0698
11/17/2012
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
11/30/2012
Ponca City, OK
Instructor(s): David Bouska, Ed Fast
Eddy” Maurin”
Contact: Christa Jones
800-423-0698
[email protected]
09/08/2012
Vaudreuil-Dorion, Quebec Canada,
Contact: Michael Phillips
514-576-0451
[email protected]
10/20/2012
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
10/20/2012
Picayune, MS
Contact: Link D’Antoni
504-415-3829
[email protected]
Midwest BBQ Institute at
The Culinary Center of
Kansas City
Serious Education
Curriculum Dedicated to the
Art of Science of Grilling and
Smoking
www.kcculinary.com
For a complete listing of classes, visit: www.kcbs.us
913-341-4455
UPCOMING KCBS CERTIFIED
BARBEQUE JUDGING CLASSES
06/10/2012
Overland Park, KS
Certified BBQ Judging Class
Contact: Culinary Center
913-341-4455
http://www.kcculinary.com
07/07/2012
St. Peters, MO
Contact: Brian Butts
314-952-7804
[email protected]
06/14/2012
Frisco, CO
Contact: Nora Gilbertson
970-668-9120
[email protected]
http://www.townoffrisco.com
07/12/2012
Gettysburg, PA
Contact: Dan Zalewski
[email protected]
http://www.adamsarts.org
06/16/2012
Tuscumbia, AL
Contact: Kelly Aday
256-710-1901
[email protected]
06/16/2012
Billings, MT
Contact: Nick Morrison
406-690-3030
[email protected]
http://www.montanabbqcookoff.
com/
07/05/2012
Rio Rancho, NM
Contact: Art Perez
505-891-7258
[email protected]
07/06/2012
Brockport, NY
Contact: Rob Blair
585-472-5093
[email protected]
http://www.brockportbbqfest.
com
07/06/2012
Brockport, NY
Contact: Robert Blair
585-472-5093
07/12/2012
Norman, OK
Contact: Matthew Armistead
405-819-1718
[email protected]
07/18/2012
Danville, IL
Contact: Dana Schaumburg
217-443-3886
[email protected]
07/19/2012
Minneapolis/St. Paul, MN
Contact: Dave Londeen
952-831-8663
[email protected]
www.mnbbqsociety.com
07/21/2012
Gillette, WY
Contact: Randy Lang
304-689-6245
[email protected]
07/28/2012
Atlanta, GA
Contact: Bob Herndon
[email protected]
http://kcbsjudgingclass.eventfast.
com/
08/03/2012
Windham, ME
Contact: Nancy Sanborn
207-452-2110
[email protected]
08/04/2012
Shawnee, KS
Contact: Kate Kinkaid
913-631-5200
[email protected]
https://www.shawneeconnect.org
08/04/2012
Quincy, IL
Contact: Kent Anderson
217-242-5224
[email protected]
08/09/2012
Dillon, CO
Contact: Betty Naftz
888-499-4499
[email protected]
http://www.bbqatthesummit.com
08/12/2012
Nelsonville, OH
Contact: Kevin Dotson
740-753-4346
[email protected]
http://www.ohiobbq.org
08/14/2012
Billings, MT
Contact: Connie Wattz
406-256-2410
[email protected]
http://www.montanafair.com
08/31/2012
Mesquite, NV
Contact: Christian Adderson
[email protected]
09/01/2012
Connersville, IN
Contact: Carl Sharp
765-458-5574
[email protected]
http://www.libertyindianalions.
com
09/22/2012
Dothan, AL
Contact: Kerry Farrell
334-699-1475
[email protected]
07/27/2012
Cleveland, TN
Contact: Louie Alford
423-339-1989
[email protected]
http://foothillscountryfair.webs.
com
UPCOMING KCBS table captaiN CLASSES
06/16/2012
Tuscumbia, AL
Certified Table Captain Class
Contact: Kelly Aday
Phone: 256-710-1901
E-mail: [email protected]
07/06/2012
St.Peters, MO
Certified Table Captain Class
Contact: Brian Butts
Phone: 314-952-7804
E-mail: [email protected]
Elementary Students Host
Barbeque Challenge
After reading a national “best” barbeque poll that ranked Kansas City
No. 3, behind Lockhart, Texas and No. 1 ranking Memphis, the students at The Corinth Times (A student run school newspaper at Corinth
Elementary School in Leawood, KS.) had an idea. “No. 3?” asked
12-year-old Brayden Dannecker, a Corinth
Sixth-grader who then suggested the idea
of having a barbeque challenge to his fellow journalism classmates. The group did
some brainstorming and decided to create
The First-Ever Corinth Times’ Barbecue
Challenge. This contest would go beyond
proving Kansas City was the best place to
eat barbeque, it would challenge the students to find the BEST barbeque in Kansas City.
The students began their project with
some research about barbeque. They
searched the Yellow Pages under ‘Kansas
City Barbeque’ and learned that there were more than 140 entries. They
then decided to poll the student body and find out who the top 5 restaurants were according to their school.
As the students continued their research, they discovered the Kansas
City Barbeque Society. Who better to help prove that Kansas City barbeque was the best place for barbeque. They soon contacted KCBS and
dove into its history, Rules and Regulations and judging procedures. With
permission, they used that as a structure for the judging criteria for their
contest. The students then developed their own categories, judging scale,
and points system for the
challenge. They
invited KCBS’s
own
Remus
Powers, a.k.a.
Ardie Davis, to
the
challenge
to speak to the
students about
barbeque and
be a celebrity judge. They went as far as having their own tee shirts designed for the event.
On the day of the challenge, the students were led to the school’s multipurpose room by the smell of barbeque. Six judges gathered to taste
test the final 5 restaurants that were selected. While the official judging
took place, the rest of the students enjoyed sampling the extras and listening to some barbeque music. After sharing some barbeque facts with
the students, Remus Powers passed out prizes to students who were able
to recall some of the information.
The barbeque challenge created lots of chatter among the students
about the culture of Kansas City barbeque. “The kids had a great time,
are wearing their T-shirts and are trading empires of BBQ tasting,” said
the paper’s editorial advisor (and former reporter for the Kansas City
Star), Finn Bullers. KCBS is excited to see the interest and excitement about barbeque out in the
community, especially from kids
whose parents aren’t involved in
the competition circuit.
Tana Shupe, Chairman of the
Education Committee for KCBS,
had this to say about the event,
“This backs up the claim that our
youth has a desire to be involved in
barbeque. Whether it’s cooking or
judging, this is an excellent way to
bring awareness to a younger generation. It also illustrates how dedicated KCBS is to not only meeting the
needs of our current members, but to go beyond their expectations and
meet the needs of our future members.”
Visit KCBS.US!!!
By
Chef Paul Kirk
CWC, PhB, B.S.A.S.
[email protected]
www.baron-of-bbq.com
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.
Cook It Safe!
Every year, one in six Americans will experience food poisoning. If food
is not cooked to a safe internal temperature, it could lead to a foodborne
illness. Challenge yourself to Cook It Safe!
Many Competition Barbecue Cooks freezers are stocked with left over
BBQ not to mention fast, tasty convenience foods. While the shortest
distance between the freezer and the table may be the microwave oven,
not all convenience foods can be cooked in the microwave. Challenge
yourself to Cook It Safe!
Prevent foodborne illness due to under-cooking frozen or other convenience foods with these four simple tips:
1. Read and Follow Package Cooking Instructions.
2. Know When to Use a Microwave or Conventional Oven.
3. Know Your Microwave Wattage Before Microwaving Food.
4. Always use a Food Thermometer to Ensure a Safe Internal Temperature.
Downloads:
Always Use a Food Thermometer to Ensure a Safe Internal Temperature!
To be sure food has reached a temperature high enough to kill any bacteria that may be present, use a food thermometer and test the food in
several places. This applies when cooking using a microwave oven or any
other heat source. For more information, review this chart of safe cooking
temperatures.
USDA has created two short videos demonstrating these tips. You can
also find a brochure about convenience food preparation here.
The non-profit Partnership for Food Safety Education saves lives and
improves public health through research-based, actionable, consumer
food safety initiatives that reduce foodborne illness
SAFE MINIMIUM INTERNAL TEMPERATURES
As measured with a food thermometer:
Beef, pork, veal and lamb (roast, steaks and chops): 145 °F with a
3-minute “rest time” after removal from the heat source.
Ground Meats: 160 °F
Poultry (whole, parts or ground): 165º F
Eggs and egg dishes: 160 °F Cook eggs until both the yolk and the
white are firm. Scrambled eggs should not be runny
Leftovers: 165 °F
Fin Fish: 145 °F
Safe Cooking Guidelines: Cook until:
Shrimp, Lobster, Crabs: Flesh pearly and opaque
Clams, Oysters and Mussels: Shells open during cooking
Scallops: Milky white, opaque and firm
2011 Partnership for Food Safety Education
Great American BBQ Tour - Springfield, MO
Rock’n Ribs
Rock’n Ribs in Springfield is where it all got started for Christine and I. Back 10 years ago when it wasn’t a KCBS
contest, we entered the backyard division and placed in a category. Since then, there have been team changes, recipe
changes and of course sanctioning body changes but the constant at Rock’n Ribs has always been that it was held in
the Bass Pro parking lot. Until this year that is… Bass Pro is going through a major remodel of their flagship store and
needed the competition area for staging and storage, so our little BBQ contest had to move. Did I say little? What I
meant to say was the BBQ contest that has raised over 1 MILLION DOLLARS for Children’s Charities of the Ozarks over
the past 12 years would be moving to a bigger and better location. The Community Blood Center of the Ozarks opened
their doors and parking lot to welcome in the Rock’n Ribs BBQ Festival!
Since this is our home event, we always have friends and family come in to help us manage the BBQ Tour and also
cook the contest. This year was no different as we loaded in on Wednesday trying to beat the crowds. The weather forecast called for a chance of rain on Thursday but then clearing for a beautiful weekend. Right at 7PM, as I was passing
out Smithfield Pork that had been marinating in Weber’s new Just Add Juice, I looked out to the west and a clear sky
was coming our way. The evening ended much better than it began and the crowds were overwhelming as they embraced
the new venue!
Rock’n Ribs is a bit different than most contests as there is more of a “American Royal” feel to it with Friday night
parties. Normally, there are a couple of teams who don’t always play along with the “quiet time” rule. For some reason,
I get to cook close-by which always makes for an interesting evening. With the new age of Facebook, I was able to give
a “play by play” to some of my other BBQ buddies cooking at other contests. People are so entertaining at 1AM!
As it was cold overnight and I had learned my lesson to not sleep in the trailer, I pitched my cot and plugged in my
electric blanket that Christine bought for me. Saturday morning came way too early as I was saddened to learn that my
pork was done at about 6AM. I cooked it on my Big Green Egg and I simply did not adjust for the temperature I was
running. It looked amazing and I learned my lesson for next time. The local TV station came out and set up to do an
early morning interview as I was putting on ribs and they really wished for “smellovision”!
After our final turn-in, Christine and I headed to the tour trailer where our Great American tour team was passing out
Weber seasoning samples and Reser’s Original Potato Salad cups. One big draw for the Rock’n Ribs event is that every
team is expected to cook meat to sample to the crowd starting at 1PM so we also pulled out the Castle Wood Reserve
meats and cheeses (man cannot live on BBQ alone) and Smithfield pork samples that I had warming onstage. Springfield must have gotten the message that the event had moved because initial estimates after the event had attendance
at 35,000 on Saturday alone! With the bright sunny sky and the view from the stage, I sure believed it as the lines went
on and on of hungry folks eager to try some competition BBQ! The crowd also gets to vote for the People’s Choice by
texting in their votes. I was tickled when person after person asked what my number was because the Weber Caribbean
Jerk on Smithfield pork that I was sampling off stage was “the best food at the event.“
After feeding the masses and cleaning up their cook sites, the teams gathered around our big Red, White and Blue
Tour trailer for awards! Hogzilla won the rib category while our buddies with Clark Kent Super Smokers took home their
first Chicken category win along with Reserve Grand! The Pork and Brisket categories had an interesting outcome as
54 teams competed, and the top three teams in both categories were identical. Team Overserved was third in both,
Mike and Beth with Quau won second place in both and it must run in the family as Walt and Kathy, Beth’s sister and
brother-in-law won first place in both Pork and Brisket. Dead Pigs Tell No Tales won their first ever Grand Championship!
While our Here Piggy Piggy BBQ team didn’t do as well as we would have liked, Christine did place 5th with her Chicken entry and we did defend our crown as People’s Choice Winners! While we always love cooking at home, we would
have loved to have been at the High on the Hog Festival in Winchester, TN where they celebrated
their 25th anniversary! That is a fantastic achievement and a testament to the “young” ladies who
run that event!
Follow the Great American BBQ Tour
and Vote the Q online at
/GreatAmericanBBQTour
@KCBSBBQTour
The 2011 Great American BBQ Tour is made possible by the following national partners:
Great American BBQ Tour - Indio, CA
Stagecoach Music Festival BBQ Contest
This was our 4th year at the Stagecoach Music Festival BBQ Contest and the festival gets bigger and better each year.
This year they expanded from two to three days of country music party! A couple of years ago, my recap was titled “Daisy
Dukes and Cowboy Boots”, this year I think I will go with “Bikini’s, Beer, BBQ and even more Bikini’s”! The weather
was great and the girls weren’t shy…
We got to town on Wednesday and did our normal supply shopping at Sam’s Club®. We got all the dirt and dust
washed off the truck and trailer and even had a chance to hit the RV store to work on the trailer A/C in preparation for
the hot Indio weekend!
Each year we load into a different spot on the Polo Grounds and this year was no different. We ended up in the team
line, which worked out great as the public is used to teams selling BBQ in Indio. That goes hand-in-hand with us passing out thousands of Reser’s Potato Salad samples and Castle Wood Reserve meat and cheese samples.
Each day the grounds opened at noon and there was a mad rush of people running to get their spot for that evening’s
lineup of entertainment.
Saturday, after the BBQ contest is judged, the teams are then judged for best booth. These teams go all-out to impress the public and judges with great decorations as the use old wagons or great barn and shed facades. The Low Belly
team, in particular, has a couple of their members parading out around the grounds as a horse with rider. You have to
see the pictures to believe it…
GoldenVoice, who produces the festival also makes beautiful Gold Record Awards for all the winners. The neat team
names of the weekend were Basement BBQ and Rooftop Barbecue, they covered both spectrums of BBQ. T & J Backyard won the chicken category while Dirty Harry’s won the Rib category. El Fuego Fiasco was the pork champion and
Big Poppa Smokers won the Brisket category. Our neighbor for the weekend, Smokin’ Monkey won Reserve Grand after
a very interesting night’s cook. I was told that the overnight meat watcher was instructed to wrap the brisket at 160
degrees. I guess he didn’t understand that meant wrap and put back on… he wrapped and put it in the cambro! Luckily
the head cook got up about an hour later to check the big meats. Imagine his surprise when there was no meat on the
cooker – there’s only one other fellow I know who has gone through that type of bad experience. This time everything
turned out quite well!
At the end of the day, El Fuego Fiasco was called for Grand Champion. All in all, Stagecoach 2012 was a great
event with lots of great BBQ, loads and loads of people and all the bikini’s sure didn’t dampen the mood of the event!
SIDE NOTE**Christine wants me to make sure people know that there were lots of hunky shirtless buff cowboys on the
grounds to even things out.
Kingsford
$40K
Challenge
All throughout 2012, Kingsford is inviting teams to use Kingsford charcoal and win big! The Kingsford $40K Challenge rewards teams who use
Kingsford with bonus prize money. The first challenge event took place in
Las Vegas, for the ACM BBQ Throwdown, and then travelled on to Springfield, MO for the Rock n Ribs BBQ Festival.
Slap Yo Daddy Hits Vegas Jackpot
Harry Soo certainly isn’t new to the world of competition barbecue. In
fact, he’s been through the ringer while competing on the Kansas City
BBQ Society circuit as ‘Slap Yo Daddy BBQ.’ Harry knows his way around
a competition lot filled with teams using smokers the size of small houses
and every technological advancement known to man to create perfect barbecue. But that’s just not Harry’s style. Eighteen inches of grill top, a bag
of Kingsford charcoal and a lot of heart – that is Harry’s style.
Throughout the 2012 competition season, first place finishers will win
even bigger with Kingsford. Offering bonus prize money to the Grand
Champion, Reserve Grand Champion and the four Category winners at 16
events, Kingsford has raised the stakes on the competition BBQ circuit
with the Kingsford $40K Challenge.
Slap Yo Daddy BBQ has won five Grand Championships in its last six
events including Grand Champion at the ACM BBQ Throwdown in Las Vegas, which was the first event on the Kingsford $40K Challenge schedule.
“To win one event is hard,” said Harry. “To win two is near impossible. I
don’t know how to describe five out of my last six. Really, it’s not attributed
to how I physically cook the barbecue. I think it has to do with cooking
from my heart. I cook with a passion and positive energy that I transfer to
the food. Plus I have no expectations; I just cook.”
That passion helped Harry edge out Lucky’s Q by four ten-thousandths
of a point to win Grand Champion in Las Vegas. Slap Yo Daddy won first
place in the Chicken category and finished third in Brisket.
“In the categories, some teams were called three or four times,’’ said
Soo. “Out of 111 teams, if you’re performing that well in the categories,
you’re going to be hard to beat. They started naming off the top finishers. I
hadn’t been called and I figured that I finished just outside of there. Then,
I heard my name!”
Consistency is the name of Harry Soo’s game. And Kingsford charcoal is
what Slap Yo Daddy uses to fuel his unbelievable championship run.
“The thing I love about Kingsford is that it’s consistent and relatively
inexpensive,” said Soo of his winning formula. “I buy Kingsford Original,
usually on sale, at the beginning of the season and stockpile for the entire
year! Even if I run out though, it doesn’t matter. I can get Kingsford everywhere. To me, it’s the best.”
Winning big with Kingsford isn’t new to Harry Soo. He’s been a “Kingsford guy” for the past four years and won 23 Championships during
that time. And with the roll he’s currently on, 24 is probably right around
the corner!
Dead Pigs Rock Springfield
The Rock’n Ribs BBQ Festival in Springfield, Mo. was the site of the second Kingsford $40K Challenge event. The popular Midwest competition
always brings in a collection of quality championship teams who throw
down to see who’s top dog, and 2012’s Rock’n Ribs BBQ Festival was no
exception.
When the smoke cleared and the teams were called, Dead Pigs Tell No
Tales were standing on the stage victorious. Dead Pigs, Walt and Kathryn
Coltrin’s competition BBQ team, began their journey in 2008 with one
competition and they were instantly hooked. Winning in Springfield will be
memorable for the team as this event marks their first Grand Championship win.
“We have had several other good finishes,” said Walt Coltrin. “We’ve had
several 3rd place finishes and a few contests where we finished 4th or 5th,
but Rock’n Ribs was our first Grand Championship and ranks now as our
number 1 team performance.”
Coltrin looks back at their win in Springfield with a decent amount of
surprise. While putting together a good cook, he was shocked by the results at the end of the day.
“Everything went pretty smooth,” said Coltrin. “I was pretty satisfied
with my chicken and ribs entries. I did not think my brisket was a winner…
to pull it was like pulling on a rubber band. I was thinking it MIGHT get a
call. But I’ll say I was very surprised by the first place call. And pork was
a complete surprise. I was having a great deal of difficulty with my pork
last year and haven’t found consistency. When we got called for first in
pork, I was speechless!”
Walt cooks most of his fare in a Stump’s Classic using Kingsford Original
charcoal, with his chicken being prepared with Kingsford Original as well
is a La Caja China.
“I think Kingsford is great,” said Coltrin. “It’s what I’ve always used!
Why would I change?“
After the dust settled, the Coltrins walked away from Springfield with a
feeling different than any other competition had given them.
“The feeling was amazing,” said Coltrin. “Winning our first Grand Championship -with all of the Kingsford celebration – it just made it that much
more special!”
Dead Pigs Tell No Tales are off to Langley, Okla. before their appearance
at the Austin, Texas local Sam’s Club National BBQ Tour event and you
better believe they’ll be looking for more Grand Championships after this
one.
X
the reader’s recipe
Contest Preview
change
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”
[email protected]
Our first recipe is a great accompaniment to any barbecue you may be
serving, Bell Pepper Slaw; it’s for Shawn Zelinski of Olive, Iowa
http://baronofbbq.blogspot.com/
Bell Pepper Coleslaw
2 teaspoons butter, melted
2 teaspoons flour
1/3 cup half and half
1 large egg yolk
2 teaspoons white vinegar
2 teaspoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup shredded and chopped green cabbage
1/4 cup diced sweet red pepper
1/4 cup diced yellow pepper
1/4 cup diced celery
In a saucepan, whisk butter and flour until smooth. In a bowl, whisk
in the half and half and egg yolk; gradually add the butter mixture. Add
vinegar, sugar, mustard, salt and pepper. Bring to a boil; stirring constantly until thickened and bubbly, the dressing will be very thick. In a
bowl combine the cabbage, peppers and celery. Add warm dressing and
toss to coat. Cover and refrigerate for at least 2 hours. Serves 6. From
Beverly Plauger of Dorcasm WV
Kirksville, MO
Truman State Football Bulldogs To Host KCBS Sanctioned BBQ Event
Truman State Bulldog’s inaugural Kansas City Barbeque Society (KCBS)
Sanctioned Barbeque Competition will take place in Kirksville, Missouri
on Saturday, September 8th, 2012. Bulldog, BBQ, & Blues: The Smoke
at Stokes barbeque event includes an official sanctioned barbeque competition, live blues music, and a tailgate party to celebrate Truman State
University Bulldog’s first home football game against the Lincoln University Tigers. The event will be on the Truman State University campus
near Stokes Stadium.
For more information visit trumanbulldogs.com/Football/Events/Promotions.
Our next recipe is for Jon Walkes of Frisco, CO, a recipe for Surprise
Pulled Pork Buns.
Surprise Pulled Pork Buns
Filling
1 pound pulled pork
6 green onions, sliced thin, white and green
1/4 cup barbecue sauce or to taste
1/4 cup sliced water chestnuts diced
Dough
1 package (16 ounce) hot roll mix
1 large egg, beaten
1 cup warm water
2 tablespoons butter, softened
Topping
1 large egg, beaten
Toasted sesame seeds
In a medium bowl combine all of the filling ingredients, cover and chill.
In the meantime in a bowl, combine contents of the hot roll mix. Stir in
egg, water and butter to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 5 minutes. Cover the dough with
a large bowl or tea towel; let stand for 5 minutes. Divide dough into 16
pieces. On a floured surface, roll out each piece of dopugh into a 4 inch
circle. Divide the pulled pork mixture onto each piece of dough. Fold
dough around the filling, forming a ball; pinch edges to seal. Place seam
side down on a greased baking sheet. Cover loosely with plastic wrap
that has been coated with nonstick spray. Let rise in a warm place for
15 minutes. Brush with egg. Sprinkle toasted sesame seeds. Bake at
350º degrees F for 15 to 17 minutes or until golden brown. Serve warm.
Makes 16 pieces. From the files of Paul Kirk, Roeland Park, Kansas.
Our next recipe is for James Fuch of Roseville, MN who wants a recipe
for glazing ham other than the traditional Brown sugar Mustard or Cherry
Glazes.
Orange Honey Glaze
Combine 1/2 cup honey, 1/2 cup orange juice and 1 cup light brown
sugar.
Currant Jelly Glaze:
Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard and 2
tablespoons prepared horseradish.
Cranberry Glaze:
Fork whip 1 cup cranberry jelly with 1/2 cup light corn syrup.
Apricot Glaze:
Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12
ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. About 1 1/2 cups From Billy Rodgers, Overland Park, Kansas
Reflects Heat
it really works!!!
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*Victor Wanchena of Maple Grove, MN is looking for a TNT recipe for
Fried Green Tomatoes.
*Linda Allee of would like a recipe for a Brisket Sloppy Joe that is more
than chopped brisket and BBQ sauce.
*Ed Kelley of Midland, Texas would like a recipe for Jerk Steak Tacos
*Ray Pariseau of Folsom, LA had some Smoky Mashed Potato Bake and
would like a recipe for them.
*Sue Franz of Edgewood, MD is looking for a Butter Pecan Ice Cream
recipe.
Sam’s Club National BBQ Tour
The Road to Bentonville
KC’s Largest Selection
Of Pellet grills/smokers
•Mak - IPT - Royall and Traeger
•Compare side by side
•Four brands of pellets @ $12.50
Visit our website: •www.neilspectormotors.com
Contact Neil 913-963-3597 - Louisburg, KS
The Sam’s Club National BBQ Tour continued its nationwide
quest to find competition
BBQ’s National Champion. This past month’s
events would take place
on the west coast as
teams would square off
for their place in the Albuquerque Region 1 final.
San Diego was the next
tour stop on the Sam’s
Club National BBQ Tour
slate. While normally visitors to the southern California city are treated
to heaps of sun, this particular weekend was windy and a bit chilly.
The poor weather, however, did not keep the crowds from coming out
to be a part of the biggest and richest series in competition BBQ history. Who’s Smokin Now came away with the Grand Championship at the
event narrowly beating Reserve Champ Rooftop Barbeque by less than
2 points. The San Diego
competition saw four
different category winners in a competition
that was very tight at
the top when it came to
overall scores.
The tour then continued its west coast travels
with a stop in Sin City.
The competition was as
hot as the desert air in
Vegas, with the Route
66 Catering Crew taking
home the big prize as
Grand Champion. Piggy D’s BBQ snatched up the Reserve title with both
earning a spot in the Region 1 final in Albuquerque. Piggy D’s won both
the Pork and Brisket categories, but better overall averages nabbed the
win for Route 66.
The tour headed north to Salt Lake City for it’s next competition. In
front a gorgeous mountain backdrop, the Sam’s Club National BBQ Tour
loaded in and set fire to SLC. HQO left Utah with a Grand Championship
and invitation to compete in Albuquerque. A top four finish in each of
Chicken, Ribs and Brisket moved HQO on to the champions stage at the
end of the day.
Woodhouse Barbecue would grab the Reserve Champion title with a solid win in the Ribs category and 6th in both
Brisket and Pork. Fans
and attendees were
treated to some award
winning tips and tricks
from All-Star BBQ Pitmaster and Tour Director Troy Black.
The last local event
in the Albuquerque
Region was Thornton,
CO. On this Saturday
in May fans were treated to amazing weather
and a fabulous BBQ competition. Perennial top finishers like Pellet Envy
and Smokin’ Triggers were all ready to throw down in the Rockies.
When the smoke had cleared, Golden Toad walked away with the Grand
Championship title scoring 676.5 points on their way to a decisive victory. Smokin’ Armadillos and Pellet Envy would round out the top three.
The field for the Region 1 final in Albuquerque was set after the Thornton competition. 30 teams will enter New Mexico, 10 will leave with
their focus pointed squarely at winning the National Championship in
October.
NAWLINS
By Sonny Ashford
Surprises come when you least expect them and I guess that is what
makes them surprises but there are times that you didn’t allow the surprise to happen and you kick yourself later. I’m sounding like I’m talking
in circles but not really. Let me explain. I was taking a group of people out to dinner in Colorado Springs, Colorado on a Tuesday night and the place we planned to have dinner was
hosting a benefit for the firemen to raise money for Muscular Dystrophy
so it was crowed, loud and had a lot of people just hanging around when
my friend Bob Watts said lets go to Nawlins. I had seen the place but
Cajun or Creole was the last thing I expected to see in Colorado Springs
and just how close to authentic could it possible be. Well, we didn’t go
there but rather stayed with the crowd and noise till the dinner was over. The next afternoon, almost supper time, I just had to check out this
place called Nawlins and as I walked in I saw that they did barbeque but
my heart and mind was set on Cajun/Creole food and when we sat down,
ordered, and let the tastes soak in, well, let this Louisiana boy tell you
tree two times dat de food was authentic good tasting food that was pure
Cajun. I had dem Chicken and Andouille Sausage Gumbo and I has the
Crawfish and Shrimp Etouffee. Mix that well with a couple of Dixie beers
and I was done for the evening. Our server, Nicole Hayden added to the
flavor of the dinner with a great personality and for the most part knew
everything about everything. I will admit that two things were dragging
on my taste buds, a Catfish PoBoy and that small barbeque sign. I was
almost tempted to go back but I was still stuffed but there was always
Thursday before I had to leave.
A quick call to Bob Watts and lunch was set for Nawlins the next day. Well, I got there a bit early and decided that I had to try the barbeque and
ordered a half slab of spare ribs. They looked so good coming out. You
could see the dry rub that had been applied and the color was some of
the best I had ever seen in a restaurant and at a contest for that matter. They were plump with the appearance of a lot of meat and they looked
moist. I was just about to take the first bite when Bob came in and I told
him he could have half. With his normal graciousness he said he would
have one and I was beginning to work on my first bone and my mind went
reeling. This was a great rib!!!!, About that time Bob said, “I think I’ll
take you up on half the ribs.” I didn’t think anybody could clean a bone
better than I could but Ol’ Bob Watts applied his Oklahoma up bringing
to those bones and a dog could starve eating his bones. I had also order
Boudin [pronounced BOO-DAN] and had not noticed that it was smoked. Boudin is a Cajun sausage that is a mixture of cooked pork, rice, peppers
and seasonings. I really had not ever seen Boudin smoked but I can garontee that I’ll smoke it from now on as it brings out more of the flavors
than the normal boiled or reheated way of preparing.
We finished the day with a trip out to see the smoker. An Old Hickory
contained in a 30 ft trailer and a discussion about competition within
KCBS. It was a terrific two trips to Nawlins. The pitmaster, Jeff [Papa
Jefe] knew people from Kansas City so his background in and around barbeque was well founded. The owner, for just eight weeks, is Ed Edwards. A very friendly person and quick to engage in discussions about the food
and the resturant. Ed is very proud of the people that serve and also the
people in the kitchen and he attributes there success to them and this
place is a keeper. Oh yeah, Ed needs to make the barbeque sign bigger.
The next time you’re in Colorado Springs you have to go by Nawlins,
3317 Cinema Point, Colorado Springs, Co 80922, and you can call ahead
if you want takeouts at 719-571-9777 and they will take care of you.
Smokin’ the Competition since 1987
5 time world champions at Memphis in May
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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 $917.00 TO $9077.00
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]
remus says:
Murder, Mad Cow, Meat
Glue & Pink SlimeThe Power of Words
By Remus Powers, Ph.B.
Human carnivores share a singular trait—their capacity to exempt from
their enjoyment of meat everything they know about its source. Lend a
copy of Upton Sinclair’s novel “The Jungle”—with its stomach-turning
descriptions of the Chicago stockyards at the turn of the century—to a
carnivore, and you may witness the fellow turning the pages in slackjawed disgust. But soon you will encounter this same chap returning
from the butcher, ravenous with anticipation, a trussed roll of pink flesh
under his arm.
Cullen Murphy, “How’s the Beef?” –
New York Times Book Review, June 10, 1984
During my trek from a downtown hotel to Tom Lee Park to judge whole
hog onsite at Memphis in May one bright sunny Saturday in the last decade of the 20th century, I passed a boarded up vacant storefront that
caught my eye. Someone had spray painted “Meat is Murder” with red
paint on the plywood. I appreciated the irony of seeing such a message
on my way to eat and judge meat.
I’ve seen the “murder” message a number of times since the 1990s.
It hasn’t resonated with the general public. At least I doubt it has made
a noticeable difference in meat consumption in America, although I’ll
concede that there are more vegetarians today, God bless them (means
there’s more meat for us!). While there are compelling and valid ethical,
moral and ecological reasons for choosing to not eat meat, health and
fitness concerns, not “meat is murder” have driven people to beans and
broccoli.
The murder slogan DID command my attention a couple of years ago
when I saw it on the back of a T-shirt at the Mainely Grillin’ & Chillin’
State Championship Barbecue contest in Eliot, Maine. A member of the
Bastey Boys team had his back to me. I couldn’t believe a competition
barbecue pitmaster would wear such a slogan until I read the rest of the
message, “tasty, tasty murder.” I got it. They cleverly took an anti-meat
slogan and turned it back on itself.
Does it seem to you like the meat industry is constantly under attack, and that the most effective weapons being used in the attacks are
WORDS? “Murder” was followed by “mad cow,” “meat glue” and “pink
slime.”
As William I. Thomas and Florian Znaniecki observed years ago, “That
which is perceived as real is real in its consequences.” Today we say
“Perception is reality.” Consumer reaction to loaded words is not to be
trivialized. When consumers believe, rightly or wrongly, that a product is
unsafe to eat or is simply yucky, they won’t buy it. Jobs are lost. Businesses or entire industries go belly-up. It can happen in an instant.
The power of words is not new. What’s new is the speed and magnitude at which words—true, false, or a mix of true and false—can spread
via social media. A small organization such as ours, with only 15,000+
members—less than 1% of the more than 60 million Americans who barbecue—has limited power to influence public opinion, but that doesn’t
excuse us from doing our homework, knowing the facts, sharing the facts,
and not promulgating loaded words that mislead the public. We have a
stake in it. No meat. No barbecue!
Each time KCBS judges take the oath, we stand up for “truth, justice, excellence in barbecue, and the American Way of Life.” Making
ourselves informed antidotes to food alarmists is one important way to
strengthen our sport and our influence.
Ribs to ya,
Remus ;o)
P.S. A friend called me recently with a question about the oath. “I’m
teaching a Certified Barbecue Judge class in Germany next week,” he
said. “How do you suggest I handle ‘the American Way of Life’ part of the
oath with German judges?” Tune in next month.
Visit Us On Facebook!!
www.facebook.com/KansasCityBarbequeSociety
Communication Failure
What we have here is a failure to communicate
Dave Compton, KCBS Judges’ Advocate
That pretty well sums up the “problem” between cooks and judges!
Hello out there, I’m Dave Compton and I was recently elected to the
Board of Directors of the Kansas City BBQ Society. Among my other duties I have been appointed the Judges Advocate to the BoD, which means
that I’m there to give the rest of the Board members some input on the
judge’s point of view when it comes to just about anything that we deal
with on the Board.
One of the major problems that I see is the “Fraternization Rule”. Simply stated it says that judges ARE allowed to visit with teams up until
midnight the day before judging (usually Friday evening) and after judging is completed. In between midnight and walking out of the tent are
the hours when fraternizing is not allowed – period!
This doesn’t mean that a judge can never, ever talk to a cook. This
doesn’t mean that a judge walking towards the judging tent can’t wave
(as he’s walking by) and say: “Good morning, I hope that you do good
today”. It doesn’t mean that if you have a break after being sworn in
that you can’t walk through the comp grounds and wish the teams “Good
luck”. What it means is that you shouldn’t stop and walk up to a team’s
spot and talk to them. Remember, this is the time of the day when
cooks are at their busiest – building boxes, doing the last bit of glazing or
checking temps. This is what’s known as “crunch time” and they really
don’t have time for a conversation. If you’re walkin’ & talkin’ you should
be good.
It doesn’t mean that you can’t come out of the tent after you’re all done
judging and go talk to a team or that you can’t stay around for the awards
ceremony - after all your hard work doing the judging haven’t you ever
wondered who ends up winning? I’d really like to see some more judges
stay for the awards; once you’ve met a team even briefly it kind of gives
you a little rush when they get called to the stage.
The basis for the fraternization rule is mainly about perception. There
are very, very few cooks or judges who would ever even try to cheat at a
contest. The odds against one or two judges making that much of a difference is astronomical. BUT – there’s the perception that a cook or a
judge is up to no good. That’s why we have the rules against fraternizing.
Believe it or not there were a couple of instances of flagrant fraternization that are the reasons behind the rule we have today. At one contest
a judge, after being sworn in, was seen eating food that a cook had given
him to try. That was kind of dumb on both of their parts wasn’t it? The
other one was members of a cook team helping to cook then putting on
their blue shirts and heading to the judging tent. Again – not too bright.
Like I said before: one or two judges aren’t able to “fix” a contest but
it looks fishy as can be and the perception is that something just ain’t
right. It just boils down to a little common sense, that’s all. You know
that you’re not doing anything unethical but if you saw someone else doing the same thing would it look good to you?
Come on out on Friday evening, walk up to a team or two and tell them
that you’ll be judging tomorrow and that you’d like to see what goes on
over here on their side of the turn-in table. But a word of caution: don’t
be surprised if the cooks ask you to come in, sit down, maybe have a
drink or a bite to eat and for you (the judge) to tell them (the cooks) your
thoughts on what the perfect box is going to be. After all, you are the one
that just might be scoring their box.
If any of you judges out there have any thoughts on how we can make
our KCBS a better organization please let me know. It might take me a
few days to get back to you but I will reply. My e-mail address is: [email protected] .
The Smithfield Rib Super Series is a points chase competition across
10 KCBS sanctioned events with bonus money payouts for the top three
finishers at each competition event and the top three
finishers overall. Not only is
Smithfield putting up the
bonus money, they’re putting up the ribs too! Registered teams participating in
the Smithfield Rib Super Series will receive four complimentary racks of Smithfield
Ribs to experiment with or
use during the competition.
The Smithfield Rib Super
Series opened up at Pork
in the Park in Salisbury, MD. The popular mid-Atlantic event was an
excellent locale to kickoff the
inaugural series. Around 115
teams lined up to take their
shot at glory this weekend.
Simply Q would take down the
Rib category and secure solid
points chase points in the series’ opening event.
After Pork in the Park, the
Rib Super Series had its second stop in Historic Edenton,
NC. Fans flock to Edenton because of its reputation for having both fierce competition as
well as a friendly demeanor. Chix Swine and Bovine Bbq took home the
top prize in Edenton and the precious Rib Super Series points edging out Queniverous who finished
just behind.
Check out kcbs.us/Smithfield.php
for more information on the Smithfield Rib Super Series.
The Great Pacific Northwest
By Pat Maddock - KCBS & PNWBA
What a gorgeous Spring in the Pacific Northwest! Mother’s Day was
well over 80 but some of our head judges were actually overseeing a
Pacific NW BBQ Association (PNWBA) competition far beyond the NW,
in Morgan Hill, California. Anthony and Christene James worked the “No
Bull” event south of San Jose where “Huminie’s Hogalicious” of Gilroy,
CA earned their first GC and “Dad’s Doing what the Love” took RGC and
even Northwest cook team “Smokey’s BBQ” travelled to join in and finished in the top ten. The PNWBA will be back in California when they
are again the sanctioning body for the popular Stockton “Way out West”
competition, Aug 17 & 18.
A little closer to home, the biggest recent event was the very successful Washington State Spring BBQ Championship at Monroe, where the
current version of “Left Hand Smoke”, Brian Moriarty and Ty Staley, took
top honors while RGC went to Black Sheep BBQ. A fun side event seeking the best Chicken Breast Marinade was won by “PorkQueNW” with a
recipe they called:
Pineapple Thai Pan-Seared Chicken
2
3
2
1
1
1
6
Cups Thai chili sauce
pineapple juice
ounces chipotle peppers in adobo sauce, minced
tablespoon fresh lime juice
1/2 teaspoons salt
1/2 teaspoons pepper
boneless, skinless chicken breast
Prep: 10 mins | Cook: 35 mins | Extra time: 15 mins, marinating
1.Place the chili sauce, pineapple juice, chipotle pepper, lime juice,
salt, and pepper in a saucepan. Bring to a boil, then turn down and simmer for 15 minutes. Cool the marinade.
2.Marinate the chicken breasts in the cooled sauce at least 15 minutes.
3.Remove the chicken breasts from the marinade, and pan sear 5 minutes per side. Finish on a barbeque at 350 degrees F for 10 minutes.
Reports are…it rocks! Find all the winning recipes at http://mantestedrecipes.com/recipes/tag-12204/competition-bbq-recipes.aspx
PNWBA Pitmaster and Judging classes are in progress all over the region as more and more NW folks are catching the bug.
By the time this hits the streets, major PNWBA events in Surrey, British
Columbia and at the McKinley Springs
Winery in Eastern Washington, will be
in the books as well as the first KCBS
event in the Northwest this year, the
inaugural competition in North Bend,
Oregon, right on Coos Bay.
Both PNWBA and KCBS competitions dot the calendar from here on
out most every weekend and orgaBrian Moriarty and Ty Staley on their nizers are keeping a space for YOUR
way to GC in the recent Washington team! The Northwest beauty, from the
State Spring BBQ Championships. Cascade mountains to the sculptured
Pacific coastal beaches make for awePhoto by Michael Stevenson
some vacation destinations and with
competitions set for most every weekend from British Columbia, Alberta and Saskatchewan through Washington, Idaho, Montana and Oregon, visiting teams are made more than
welcome at some really attractive venues.
A new KCBS event in Snohomish, WA is set for July 21 & 22. The
$10,000+ Kla Ha Ya Days BBQ Championship promises to be a good
one. The PNWBA BC Festival of Chili and BBQ takes place in Langley,
British Columbia June 23 & 24 with a $15,000+ purse and tons of
fun built in. Idaho is hopping into July as a new event is set for Meridian, Idaho just outside Boise, the NW Ribfest (a full KCBS competition)
takes place there June 30 and July 1, the same weekend as the first
ever PNWBA JacKass KicKin BBQ Cookoff in Kellog, Idaho. Meanwhile,
the Cascade Country Cook-Off is a PNWBA favorite in a beautiful and
sprawling, shaded Chehalis, WA park along with a very cool car show
and beginning Pitmaster and Judges classes, too, the weekend of July 7
& 8. Then July 14 & 15 will see the streets of Vancouver Island in British Columbia, fill with KCBS smoke from their first $10,000 Nanaimo
BBQ Festival. They’re offering “free food and booze” plus a surprise VIP
meet-n-greet and...Well, it really is a don’t miss. The PNWBA Thunder
Mountain BBQ Championship (“Huh? Oh, Mt St Helens!”) is set for July
27 & 28 in Longview, WA and the Canadian National BBQ Championships are upcoming in Whistler, BC Aug 4 & 5 and what a world class
destination that is!
Enough Already! There are tons more to choose from. Both PNWBA &
KCBS events throughout this region are detailed at www.PNWBA.com
and any competition team looking for some vacation WITH some smoky
competition, we’re offering hospitality and plenty of events in great locations, to choose from. Come visit. Come compete.
Judges
Juggernaut
By: T. Michael Garrison,
KCBS Master judge
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 [email protected] or call the KCBS office at 800-963-5227.
Saying Goodbye To The Book
By Gordon Hubbell
It really wasn’t that big a deal to haul my KCBS Judging Class manual
around to contests and get the Rep to sign it certifying I’d logged yet
another judging assignment. However, I’ll confess some glee at having
had to do that for the last time. Today, I mailed in my signed copy of the
judging log in the back and my cooking verification form. If all goes well
and I pass the written test (and I think I’ve learned enough to do that) I’ll
be a Master Judge by the time you’re reading this.
It took me four years to get my “thirty” in. That’s slow by a lot of standards. I’ve met several judges who’ve done their Master qualifying in one
season. My problem was work. Too much travel and needing to plan way
ahead to work in a contest weekend instead of a client’s job on the other
side of the world. My first two years I only judged a few contests a year.
Last year, though, I nailed fifteen. Amazing what retirement can do for
the number of contests in your log!
The other thing I piddled around on was cooking with a team. It wasn’t
that I didn’t want to – I love to cook! My problem was, every time there
was a contest nearby I wanted to judge it and log it, not let it go by without getting it in the log! So, on a cold day in January, I wound up in the
Georgia mountains breathing hickory smoke instead of watching the NFL
playoffs. None of my favorite football teams made it, anyway – so, let’s
cook!
I cooked with Chad Renfro, head honcho of Uncle Chet’s. The contest
was the Georgia BBQ Championship Throwdown held in Young Harris,
Georgia on the 28th of January. KCBS Rep Phillip Brazier and contest
organizer Jim Stancil paired me up with Chad and I couldn’t have found a
better cooking method and philosophy match for my qualifying cook if I’d
hand-picked somebody. Well, except his dog didn’t like me. (It wasn’t
personal. His dog doesn’t like a lot of folks.) Plus, his partner couldn’t
make it that day so I actually did “work” a bit.
I used to be a member of a team, but that was a long time ago and
under a different sanctioning organization. I’ve stayed highly active in
the backyard, though, and I’ve taken Rod Gray’s KCBS cooking course –
so, I was glad to finally be “in the action”. Competition cooking is one
of life’s most interesting pursuits. Like baseball, it’s a game of strategy
and I love it! With only a bit of moral support from me Chad managed to
finish 5th overall. Oh, the humanity! I thought “our” chicken and brisket were a lot better than the scores they were awarded. Well, if there’s
anything you learn in competition it’s to shelve your ego and not to count
on anything. Every Saturday is a different contest, even if you prepare
the food the same way.
My judge friend, Bob Williams was working the turn-in table. I’ve
judged a lot of contests with Bob and it seemed rather unreal to be on
the other “side” as the entries came in. Honestly, I found myself wanting
to cook and judge the same contest. Yeah, you can’t do that, but I love
barbeque competitions that much!
Now, my red KCBS manual will be resigned to a shelf above my desk.
I’ll go to contests a little lighter not carrying my “autograph book” around.
I’ll keep it, though. It’s got Tony Stone’s signature in it along with thirty
memories. Yep. I remember every one of those contests. And, I’m going to keep on keeping my log (without the Reps’ autographs) so I can go
back and scan it on cold winter days when there’s no contest and I need
a barbeque contest “fix”.
The Flying BBQ Judges always look forward to returning to Rock Chalk
Jayhawk land. Lawrence, Kansas, home of the University of Kansas, and
my alma mater, was the location for the Lawrence Sertoma BBQ. Not
only is this a very good contest but the proceeds go to help children
with speech, language and hearing disorders, a great program supported
by BBQ. Jeff Messick, Judge Organizer, was about to pull out what
hair he has left as numerous certified judges were cancelling up to
the morning of the contest. Being
the great organizer that he is he
pulled it all together with experienced judges at the last minute.
(see photo) We were particularly
pleased to see Al and Fran Bowen,
a couple of our favorite Reps on
the circuit. They make a point to
keep the fun in competition BBQ
while still conducting a very disciplined contest. They were joined
by John Grimes to Rep this 45 team contest. Keep up the good work Al
and Fran, we really appreciate how you operate. (see photo)
The weather was perfect this year, unlike most of the past Lawrence contests where we had cold blowing wind, rain, and miserable weather. Jerry
Bressel had to visit WalMart last year to buy a coat, but not this year. Our
table included a great judge with Stuart Cohen, a long time cook that has
competed for years. After
each category was judged
he shared his insights
from the cook’s point of
view. He feels by judging,
he gains the approach of
the judges and by sharing
his wealth of knowledge
with the judges, they can
learn the vision of an experienced cook. We really
appreciated Stuart’s input
to the judging procedures.
I first met Stuart when we
shared a judge’s table at the Jack. We always enjoy seeing Donna and
Ted McClure. Donna is a founder of KCBS with member’s No. 5 and Ted
is No. 16. We always enjoy the after judging time with the Big Wigs,
clearly the team that has more fun than anyone on the circuit. The Wigs
upgraded their smoking gear this year with some fantastic equipment
sporting their name, built into the smoker.
We always look forward
to the VFW Post 846 BBQ
in Overland Park. Not only
does James Lilleston organize a very good contest
but the focus is on our Veterans, something I strongly
support. Al Amborn pulls
the judges together and
does a great job. Assisting
him this year was Jay McClendon. Probably the only
contest I attend where Al
fills out the judge’s registration sheet for me as I walk in the door. (see
photo) In addition to the four KCBS meat entries they add sausage and
some really great desserts. What a day. We always look forward to sharing
the judging duties with Master Judge Robert Hill. Robert is a retired air
traffic controller from Kansas City Center and here he was advising pilots
Tom Cannon and myself
on how to fly to a BBQ
contest. (see photo) He
has a wealth of controller experience.
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
The sounds of a BBQ contest can range from quiet to very noisy. Much of the
sound is dependent upon which part of the day it is. I almost think at times,
if I were blindfolded or were listening to the recorded sounds from a contest,
I could tell you what time it was just by listening to the sound being created.
Friday morning the begins somewhat quietly, a few teams may have arrived
on site the day before but for the most part, the contest grounds are empty
with the exception of the contest staff. Teams begin arriving just after daybreak and are directed to their areas by volunteers many times using golf carts
and verbal direction. You’ll hear sounds of teams setting up camp, metal poles
clanking together, stakes being driven, cookers being unloaded, set into place,
some even lit.
The astute observer will begin to notice a few pleasant smells being generated as early arrivals toss on assorted items to be served for lunch or perhaps
involved in the ancillary contests set for Friday night. Conversations overheard
will be greetings and other pleasantries as folks see their old friends and meet
new acquaintances, introductions are made to neighbors, much laughter will
be heard. Contest reps move about inspecting meats and providing information as to ice deliveries, cooks meeting times and any other pertinent information that will be needed by the arriving pit masters.
As the day progresses spectators arrive and begin to walk about asking questions and making observations. Maybe the event is in conjunction with a carnival, rides are tested and begin to operate, and perhaps a band begins to play
offering attendees some evening entertainment. The evening wears on and
things build to a pitch around 8:00 or 9:00 PM when things begin to settle
and the cooking part of the contest begins in earnest.
Weed burners can be heard lighting off fires around the grounds, the band
has packed up for the night and the only music that can be heard are the
assorted tunes drifting out from the individual cook sites. Even this entertainment begins to wane as the appointed quiet hour draws near team member
drift about, most of the public has departed for the evening, laughter a good
times sounds waft form several sites that seem to have become gathering
spots for some of the cooks as they swap lies and attempt to steal a few secrets.
Listen closely and you can hear the contest drifting off to sleep, muted conversation and the occasional crackling fire rule the sound waves for most of
the overnight, that is if you are lucky and aren’t next to a bunch of loud and
obnoxious drunks, in which case, I recommend a set of earplugs.
Morning comes very early at a BBQ contest. The day begins for power cookers around 3:00 to 4:00 AM, occasionally, the sound of a weed burner will
be heard bringing cold and silent cookers to life. As day breaks, smoke rolls
in earnest as the giant awakens. Banging doors from nearby spot-a-pots and
tearing sheets of aluminum foil signal that morning has broken.
As morning progresses, some familiar sounds and smells of breakfast being
cooked in some sites rules the airwaves. Teams huddle together for strategy
sessions and make preparations for impending turn-ins. More foil is torn,
cooker doors can be heard being slammed, orders are shouted, the occasional
cuss word can even be heard. The cacophony builds to a crescendo around
1:30 PM when the last box is submitted. If you listen closely, you’ll hear the
definite sound of a sigh of relieve coming from are the cooks and team members. The noise softens for a bit as folks busy themselves with beginning clean
up, wetting their whistles, and running to the can.
It is now when the fun begins, cooks, in anticipation of the results begin
laying down the excuses. “My chicken was dry, the pork was over cooked, my
brisket OK, but my ribs, the best we have ever cooked.” You will here this over
and over around the site as pit masters are asked, “how was your food?” This
conversation is soon drowned out by the sounds of teardown. Trucks being
loaded, trailers hitched, the shuffling to awards.
The awards ceremony brings more announcements, maybe even a band,
eventually the sounds that everyone has come to hear yet only a few will get
to experience, the contest calls accompanied by applause. If you are lucky,
you’ll hear your team called and take the walk. If nothing else, you will hear
it called when they hand out the score sheets, although, that doesn’t really
count now does it?
Congratulations, back slaps and high fives are mixed with folks saying goodbye, trucks starting and the grounds beginning to empty. All except that one
guy over in the corner, sitting on an empty 5 gallon bucket turned upside
down. He is staring blankly at a few pieces of stapled white paper, a score
sheet perhaps. As you drift past the fellow you can almost feel his pain, maybe
you have walked a mile or so in his shoes at some time in the past. You avoid
eye contact, much like a beggar on the street as you hustle by, anxious to get
into your vehicle and away from the man on the bucket. As you passed, you
heard him muttering to no one in particular, “ ……….what happened?.........
how can it be?.....”. As you sit in your truck, you take a quick glace at the
overall score sheet and there is the man on the bucket, securely in DAL, you
almost want to get out and pat him on the back, tell him everything will be
alright. But you do not, some things are better left unsaid.
As you depart the contest grounds, your home for the past 36 hours, you
realize that it is only a mere stroke of a pencil that separates you and the man
on the bucket. It could be you or anyone else that his signed up. In fact, it
has to be someone, someone must be last, it is inevitable. It is the way of
the world. If only……………….HONKKKKK!!!!!!!!.... Suddenly, you are jarred
back to reality, as the last sound you’ll hear at this contest is the loud horn
blaring from the vehicle behind you as the driver pleads with you to get the
heck out of the way and quit daydreaming! Travel safe.
June
PERRY MORRIS
GALT, CA
LINDA STALL-ALEXANDER
ELK GROVE, CA
DUANE MORRISON
BALDWIN PARK, CA
MIKE SUTTON
NO SMOKE, NO GLORY
LOS ALTOS, CA
SHARON MORRISON
ONTARIO, CA
JOHN MOSCH
SAN JOSE, CA
AUSTIN DORNING
BACK COUNTRY BBQ
HUNTSVILLE, AL
KERRY FARRELL
DOTHAN, AL
CHARLES A. BRANDY
BRENTWOOD, CA
DREW BROWN
SAN GABRIEL, CA
STEVE CAMPBELL
PLACERVILLE, CA
GERALD TSAI
LOS ANGELES, CA
GLENN DALTON
WILMINGTON, DE
ROBERT FRIES
HARRINGTON, DE
MARCUS NELSON
SANTA ANA, CA
ANGELICA M. VALERO
HUMINIE’S HOGALICIOUS
BBQ
GILROY, CA
MICHAEL W. HEINZE
CONCORD, CA
TIM O’HARE
REDWOOD CITY, CA
ED WILLIAMS
HUNTINGTON BEACH, CA
OSVALDO HERNANDEZ
THE Q RIB SHACK
BAKERSFIELD, CA
MIKE O’SHAUGHNESSY
OUTBACK MIKE’S VOODOO
BBQ
VALLEY SPRINGS, CA
JONATHAN WILLIAMS
PUPPY’S FIREHOUSE BBQ
CITRUS HEIGHTS, CA
JUSTIN MISNER
WILMINGTON, DE
RICK WILLIAMS
POLLOCK PINES, CA
WAYDE NAYLOR
MIDDLETOWN, DE
WARD WONG
SAN FRANCISCO, CA
SHANE PEIFER
HARRINGTON, DE
TODD YATES
SACRAMENTO, CA
BRENDAN SWEENEY
NEWARK, DE
RAY HARTOOG
SMOKIN IT UP BBQ
CORONA, CA
JEFFREY CLARK
ROSEVILLE, CA
WHIT MCCORMACK
DECATUR, AL
DAVID COHEN
REDLANDS, CA
CALEB HOMER
BANJO’S BBQ
ESCONDIDO, CA
JEREMY RUSSELL
HAMPTON COVE, AL
GERALD COMBS
DAVIS, CA
TODD HOYER
SAN RAMON, CA
MIKE WHITAKER
BAMA JAMMING BBQ
NEW HOPE, AL
EZRA WESLEY COOPER
SIMI VALLEY, CA
THEODORE JAMES
SACRAMENTO, CA
BRIAN L. CORARIU
CASTRO VALLEY, CA
JUSTIN JOHNSON
ORANGEVALE, CA
JASON BISHOP
SHERWOOD, AR
GUADALUPE CORONA
GILROY, CA
KEITH KAHN
REDLANDS, CA
JW TACKETT
VAN BUREN, AR
JACKIE L. CORONA
GILROY, CA
JOHN KELLEBREW
EL DORADO HILLS, CA
DONALD TUCKER
RUB N BUTTS BBQ
SPRINGDALE, AR
ALLEN CORRIEA
MILPITAS, CA
DIANE KING
MORGAN HILL, CA
PAUL COWDERY
SHINGLE SPRINGS, CA
STEVEN KING
A & S BBQ
RAMONA, CA
Arizona
RODERICK BAUGH
APACHE JUNCTION, AZ
DAVID CRENSHAW
SOUTH LAKE TAHOE, CA
ANNETTE BRUBAKER
GILBERT, AZ
JEFF CUMMINGS
OAKLAND, CA
JEFFREY FEARING
SCOTTSDALE, AZ
ALBERTO DAVIS
CARNIVOROUS BUTCHERS
SAN DIEGO, CA
TIMOTHY MATYAS
GILBERT, AZ
JENNIFER A MERKEL
GILBERT, AZ
MEL NORTON
BAD BOYZ BBQ
SURPRISE, AZ
DICK SMITH
GREEN VALLEY, AZ
MARGI SMITH
GREEN VALLEY, AZ
MARCUS WELLS
GLENDALE, AZ
California
BRETT ACKER
VENICE, CA
CONNOR ALEXANDER
LODI, CA
MARK ALEXANDER
ELK GROVE, CA
JOHN M. ALLEN
HOG ISLAND PITMASTERS
DISCOVERY BAY, CA
RYAN M. ALLEN
DISCOVERY BAY, CA
FERNANDO ASTORGA
SAN JOSE, CA
PAULA BERNARD
ORINDA, CA
CHRIS BLACK
CARLSBAD, CA
KEVIN BORREGAARD
SACRAMENTO, CA
PAUL NICHOLAS BOYLAN
DAVIS, CA
MATTHEW BRAILEY
SUNNYVALE, CA
Delaware
JAMES TROY
BRENTWOOD, CA
FRANKLIN T HICKS
TEAM BLAST CAST GRILL
DECATUR, AL
Arkansas
KEVIN SNODGRASS
FLATGRASS BBQ AND SOCIAL
CLUB
WASHINGTON, DC
JAMES CROFT
WILMINGTON, DE
New Members
Alabama
SONNY THOMPSON
DISCOVERY BAY, CA
ARTHUR MIKSIS
SMOKE ‘N’ MIRACLES
WASHINGTON, DC
DANA LA GRUTTA
LIVERMORE, CA
DAN LANE
SAN RAMON, CA
STEVE LAROCQUE
BRENTWOOD, CA
BRETT MYERS
CRIME SCENE
HOLLISTER, CA
JASON MYERS
FONTANA, CA
TIM OHAI
BRENTWOOD, CA
AARON PAOLI
GRILL BILLIES
COTTONWOOD, CA
LORAINE PARK
LOS ANGELES, CA
JON PATRICK
ROSEVILLE, CA
FRED PEÃ‘A
HOLLISTER, CA
HERB PEGAN
GLEN ELLEN, CA
PAUL T. PHILLIPS
CARMEL, CA
ADAM PINCOCK
SMOKING CAVEMEN
ORANGE, CA
ROBERT YOUNG
VENICE, CA
JOSEPH ZAMUUTO
WOODSIDE, CA
ROBERT ZAVATERO
ROB Z’S REAL PIT BBQ
CLYDE, CA
JIN ZHAO
CASTRO VALLEY, CA
DALE ZICARELLI
MARYSVILLE, CA
Colorado
JOSE PRIETO
HOLLISTER, CA
DALE BIRCH
CEDAR SMOKERS
COLORADO SPRINGS, CO
GABRIEL PROANO
PAPA ROY’S BAR-B-QUE
SIMI VALLEY, CA
JUSTIN MCDANIEL
GRAND JUNCTION, CO
RICHARD R. MORRIS
GOLDEN, CO
MARK HASTINGS
NEWARK, DE
MILES HASTINGS
NEWARK, DE
Florida
OLIVIER LACAN
WINTER PARK, FL
RANDY NELSON
PARRISH, FL
GUILLAUME STAREK
ORLANDO, FL
TARA STAREK
ORLANDO, FL
Georgia
RALPH ALDRIDGE
LIL’ HAWK’S BAR-B-Q MARIETTA, GA
MARCUS BORING
AMERICAN BAR-B-QUE GA
DALTON, GA
SUSAN BORING
AMERICAN BAR-B-QUE GA
DALTON, GA
ERIK LEDBETTER
GALT, CA
DAVID PULIDO
IE DIXIE SALSA
FONTANA, CA
TOM DECORDOVA
NEWHALL, CA
JOHN T. LODGE III
POP RAY’S BBQ
SIMI VALLEY, CA
ED RENTERIA
LIVERMORE, CA
DAVID DEVAULT
SACRAMENTO, CA
TRACI LOMELO
LA MESA, CA
ROBERT L. RICHARD III
SEASONED WITH LOVE BBQ
SAN BERNANDINO, CA
CLAYTON DEWBERRY
WALNUT CREEK, CA
JON MANSMITH
CRIME SCENE
SAN JAUN BAUTISTA, CA
KARLA RICHARDSON
ANTIOCH, CA
MIKE CARUSO
MILFORD, CT
LOUIE RIVAS
SAN FRANCISCO, CA
ROB DULITSKY
WEST HARTFORD, CT
JEREMY MOYERS
GRADY D’S BAR-B-Q
WHITE, GA
RICHARD MATTHEWS
PLEASANT HILL, CA
JASON ROCKETT
SIMI VALLEY, CA
MICHAEL FERGUSON
VERNON, CT
M L OWENS
CALHOUN, GA
JUDY MAYBERRY
SAN DIEGO, CA
ROBERT ROE JR
STOCKTON, CA
WAYNE HURLBUT
THE BAR-B-QTIONERS CT
WINSTED, CT
KYLE SHUBERG
SUWANEE, GA
LAWRENCE MATTHEW
MCCAFFREY
PIGS CAN FLY BBQ
SHINGLE SPRINGS, CA
MARK ROOMIAN
PIG BOYS
SAINT HELENA, CA
CRAIG LANGDON
PLANTSVILLE, CT
SUSIE DAVIS
CARNIVOROUS BUTCHERS
SAN DIEGO, CA
MILO DODDS
MILPITAS, CA
DENNIS DONNELLY
PEDAL TO THE METAL
CLASSIC BBQ TEAM
ANAHEIM, CA
DAVID DUBNOW
COBB, CA
TIM ENGLE
YUCAIPA, CA
LAURIE FIGONE
PETALUMA, CA
RON FOSTER JR
CLOVERDALE, CA
ZACH FRICKE
WALNUT CREEK, CA
EDGAR FRY
DIXON, CA
ROBERT GAINES
MARTINEZ, CA
SCOTT GIOCONDO
SCOTT GIOCONDO
JOHN GLOVER
LINDEN, CA
STUART GRIERSON
BUENA PARK, CA
BILL MARTINEZ
RANCHO CUCAMONGA, CA
MAC MCCLURE
HICKORY KISSED BBQ
STOCKTON, CA
JETHRO ROSS
WEST COAST BAR-B-QUE
ELK GROVE, CA
DON TAMM
DENVER, CO
JOE VELLA
GOLDEN TOAD
AURORA, CO
Connecticut
JAMES MCELROY
EAST HARTFORD, CT
KARINA ROTHELL
SVISON CITY, CA
CHUCK NETH
CHUCK &AMP; DAD’S
BARBECUE
SOUTHINGTON, CT
DUSTIN SALAMPESSY
COVINA, CA
STEVE NETTLETON
SO WINDSOR, CT
MARK MICELI
REDDING, CA
JEFF SANCHEZ
PIGNIGHT RUN
PATTERSON, CA
PHILIP SERKOSKY
SOUTH WINDSOR, CT
JAMES MICKEY
TEMECULA, CA
ALEXANDRA SCHILLING
WOODSIDE, CA
WOODROW TINSLEY
THE EMPIRE STRIKES BACK
VERNON, CT
GRANT MILLER
BRENTWOOD, CA
IAN SCHMIDT
SAN DIEGO, CA
MICHAEL MITCHELL
TRACY, CA
PATRICK R. SEBERS
ANTIOCH, CA
JON MONTGOMERY
CYPRESS, CA
GARY SEELY
SIMI VALLEY, CA
CHRISTIE MCKINNON
AUBURN, CA
DAVID MEES
ORINDA, CA
MAXENE MONTGOMERY
CYPRESS, CA
District of Columbia
JENNIFER FLATHER
FLATGRASS BBQ AND SOCIAL
CLUB
WASHINGTON, DC
RUTH FULWOOD
WASHINGTON, DC
KEITH HICKEY
JOHNS CREEK, GA
BILL MCCORD
BILLY MAC BBQ
CAVE SPRING, GA
WALTER MCDOWELL
BROKEBAKK BBQ
ELKO, GA
AARON WALKOVER
CALHOUN, GA
Hawaii
DAVID M. DAVENPORT
BIG I QUE
KAMUELA, HI
Iowa
LEEANN ANDERSON
CLEAR LAKE, IA
STEWART ANDERSON
CLEAR LAKE, IA
BRUCE CAMPBELL
BUBBA’S BURNT ENDS
MARSHALLTOWN, IA
PHIL CUMMINGS
DIZZY DADDY BBQ
CENTER POINT, IA
JON JANTZEN
GRINNING PIG BBQ
LIME SPRINGS, IA
PATRICK LAMB
TOMAHAWK BBQ &AMP;
CATERING
FORT MADISON, IA
New Members…
Continued
from
NICK MEYER
SWEET THING BARBECUE
ASBURY, IA
Illinois
KIM CATTENHEAD
SMOKIN MOJO’S PIT BBQ
AURORA, IL
BRIGHT STAR CHURCH
CHICAGO, IL
KYLE GOLDSTEIN
URBAN SMOKE BBQ
LEMONT, IL
TOM LEISTEN
ARLINGTON HEIGHTS, IL
CARL OLDBERG
CARY, IL
JORDAN ORWIG
THE WEEPING PIG
BATAVIA, IL
ALEX PECORA
GREEDY LITTLE PIG BBQ
CAROL STREAM, IL
CHRIS SMITH
THE GRILL MASTERS
ZION, IL
JEANETTE SMITH
THE GRILL MASTERS
ZION, IL
PARIS SMITH
THE GRILL MASTERS
ZION, IL
ERWIN VERCELES
CHICAGO, IL
Indiana
CHARLES (MIKE) BOLANDER
YORKTOWN, IN
TONYA BOLANDER
YORKTOWN, IN
BRIAN HILL
UNION CITY, IN
RICH HUGHES
INDIANAPOLIS, IN
TAMMY HUGHES
INDIANAPOLIS, IN
DAVID A JACKOWSKI SR
PORTAGE, IN
MARK MILLER
VALPARAISO, IN
ROBERT QUACKENBUSH
SMOKIN BOB’S BBQ
CLOVERDALE, IN
TAMMY QUACKENBUSH
SMOKIN BOB’S BBQ
CLOVERDALE, IN
Iowa
HARRY CHRISTOFFERSON
NICHOLS, IA
Kansas
MARGARET ANDERSON
LEAWOOD, KS
PETE ANDERSON
LEAWOOD, KS
DALLAS W. BROWN
KANSAS CITY, KS
RICHARD CHEEK
SWEET CHEEK’ BBQ
OTTAWA, KS
BRANDON CHICK
LENEXA, KS
ROGER COCHRAN
SMOKIN REBELS
OBERLIN, KS
DENNIS CONSTANCE
LAWRENCE, KS
CHRISTOPHER COOK
OVERLAND PARK, KS
BEVERLY DAHLIN
SHAWNEE, KS
Previous Page
CHRISTOPHER DEAN
SHAWNEE, KS
AUSTIN DEFOREST
OVERLAND PARK, KS
ALAN FOGLEMAN
KANSAS CITY, KS
R. AARON FORSON
KANSAS CITY, KS
SCOTT FRALEY
STP BBQ
OLATHE, KS
GREG FRAZIER
THE RACK RUBBERS
OVERLAND PARK, KS
STINA FRAZIER
OVERLAND PARK, KS
GREG GARNAND
SHAWNEE, KS
MICHAEL GARNAND
OVERLAND PARK, KS
GREGORY H. HALL
OLATHE, KS
CONNIE HARRIS
OVERLAND PARK, KS
RICHARD L. SIPES
OVERLAND PARK, KS
DAN BURMENKO
NEWTON, MA
BILL TRUETT
HARVARD, MA
JEFFREY KICHLINE
MOUNT AIRY, MD
CLARK H. SMITH
OVERLAND PARK, KS
ALLYSON CHEVRETTE
EASTHAMPTON, MA
JAMIE TURCOTTE
TAUNTON, MA
JOHN KNOLL
ANNAPOLIS, MD
BRAXTON STOWERS
SMOKE TENDER BBQ
SHAWNEE, KS
SHAUNE CONNOLLY
GILLESPIE
ABINGTON, MA
ALLISON WRIGHT
ROWLEY, MA
DAVE LENARD
ROCKVILLE, MD
BRUCE TAYLOR
OVERLAND PARK, KS
MICHAEL COOLEY
BRIGHTON, MA
JAMES WRIGHT
ROWLEY, MA
KAREN MAHER DAVIS
CROWNSVILLE, MD
DARYL UNRUH
LENEXA, KS
BETHANY COSTA
CANTON, MA
CARLA VALENTINE
SHAWNEE, KS
DREW COTE
EAT ME BBQ!
ALLSTON, MA
TAMMY BECK
HUNTINGTOWN, MD
JEFFREY CRUZ
CHICOPEE, MA
JOE BERRY
CONOWINGO, MD
CHARLIE DOYLE
NORWOOD, MA
NANCY BLEMLY
ELLIOTT CITY, MD
DOUG FANNON
WESTFORD, MA
JERRY BOWSER
NEW MARKET, MD
JAMES FITZGIBBON
WEST SPRING, MA
JOELLYN BOWSER
NEW MARKET, MD
JEFF GABRIEL
PEMBROKE, MA
ANNA CARY
GERMANTOWN, MD
DARYL GIES
SUDBURY, MA
ALVIN CLARK
UPPER MARLBORO, MD
ALLAN GRASSETTI
AGAWAM, MA
LARRY DEAN
SEVERNA PARK, MD
DAVID A. HEWES
HOLYOKE, MA
JANET DELANEY
EDGEWATER, MD
NATHAN HUDSON
CAMBRIDGE, MA
PAUL DUNLAP
BALTIMORE, MD
KENNETH JONES
FRAMINGHAM, MA
MICHAEL FEEHLEY
EASTON, MD
ALAN LAMY
MARLBORO, MA
ROBBIE FITZGERALD
ANNAPOLIS, MD
GRACE LYTLE
SALEM, MA
DON GANTZER
RIVA, MD
JEN MALLOY
EAT ME BBQ!
ALLSTON, MA
TRAVIS GARBER
BALTIMORE, MD
WESTLEY WARREN
LAWRENCE, KS
MELANIE WOODS
OVERLAND PARK, KS
Kentucky
MARY DAVIS
RAYWICK, KY
MARY JANE DAY
SPARTA, KY
MARK GRUENINGER
FLYING PIG &AMP; SONS BBQ
LOUISVILLE, KY
LEWIS HAYNES
LOUISVILLE, KY
LANNY HARRIS
OVERLAND PARK, KS
DARRELL JONES
BROOKS BBQ 2
SADIEVILLE, KY
JAMES W. HINSON
JUNCTION CITY, KS
WAYNE RASSMAN
WARSAW, KY
JACOB HOWARD
3.2 FLU QUE
OTTAWA, KS
BOBBY SEARCY
SANDERS, KY
TODD JOHNSON
MISSION, KS
BOB LEMMONS
BIG BANG BBQ
LAWRENCE, KS
MARKUS MCPHAIL
BEER CAN BBQ
CIMARRON, KS
JUSTIN MERRIMAN
LENEXA, KS
KERRI QUINTANA
SHAWNEE, KS
JOHN RADLIFF
OLATHE, KS
KYLE SHIPPS
SPRING HILL, KS
JANE SEARCY
SANDERS, KY
Louisiana
CELESTE ELLIOTT
NEW ORLEANS, LA
Massachusetts
FRANK L. ALVARADO
FRAMINGHAM, MA
BILL BARKSDALE
AMESBURY, MA
JEFF BAUER
NORTH FALMOUTH, MA
SHELIA BAUER
NORTH FALMOUTH, MA
DANIELLE BILLIEUX
CHICOPEE, MA
JJ SILLIN
FLAT TIRE BBQ
TOPEKA, KS
MARK BLENNER
ARLINGTON, MA
TODD SILLIN
FLAT TIRE BBQ
TOPEKA, KS
MELODIE BOYD
FAT BACK JOE’S
HAMPDEN, MA
CHRISTOPHER MANTIA
NORTH ATTLEBORO, MA
ROBERT MARTINEZ
GRILL 2 THRILL
SHIRLEY, MA
JOSEPH PANDOLFINI
CHICOPEE, MA
KEVIN SMITH
AMHERST, MA
ANDREW STEARNS
NORTHBORO, MA
Maryland
ED ANDERSON
CAMBRIDGE, MD
DAVID HABER
STEVENSVILLE, MD
DAVID HALE
FREDERICK, MD
STEVE HILLIARD
SWEET BUTT BBQ
ODENTON, MD
CARLTON HOSKINS
ANNAPOLIS, MD
MAROT HOSKINS
ANNAPOLIS, MD
CLIFF STEARNS
NORTHBORO, MA
RONALD JOHNSON JR
SWEET BUTT BBQ
CROWNSVILLE, MD
JUSTIN TRESVIK
BEDFORD, MA
DEBBIE KICHLINE
MOUNT AIRY, MD
PAUL MARQUEZ
SALISBURY, MD
SEAN MCANDREW
GLEN BURNIE, MD
CURT MYERS
FREDERICK, MD
ELIZABETH O’CONNOR
SILVER SPRING, MD
DAVID O’HARA
WALKERSVILLE, MD
ERIN O’HARA
WALKERSVILLE, MD
ANTHONY PINDER
LAUREL, MD
CHRIS PIPPIN
ABERDEEN, MD
WILLIAM PROCHOWNIK
HUNTINGTOWN, MD
MIKE ROLLINS
IJAMSVILLE, MD
MARK SCALETTAR
OAKLAND, MD
ELIAS SILVERSTEIN
DARLINGTON, MD
MICHAEL SILVERSTEIN
ROCKVILLE, MD
CRAIG SMITH
WE BEAT YOUR MEAT
MILLERSVILLE, MD
TODD SPICKLER
BONE TO BARK BBQ
HAGERSTOWN, MD
DAVID TREIBER
TRAPPE, MD
RODNEY WILLIAMS
GLEN BURNIE, MD
ANGELA WOOD
BIG STOGIE SMOKERS
UPPER MARLBORO, MD
DAVID WRIGHT
HALETHORPE, MD
Maine
DAVID DUTTON, JR.
CRAVIN DAVE’S QUE
VASSALBORO, ME
DAVID HADLEY
BRIDGTON, ME
New Members…
Continued
CHAD HUMPHREY
THE MEAT FAIRY
LIMERICK, ME
NICOLE HUMPHREY
THE MEAT FAIRY
LIMERICK, ME
DAVID V. JEAN
AUBURN, ME
Minnesota
MICHEAL DOOLEY
EAST BETHEL, MN
DAWN KOOIKER
LONG LAKE, MN
BRIAN LARSON
WARREN, MN
JUSTIN MATHESON
JJ’S SMOKEHOUSE
ROTHSAY, MN
KEVIN MATHESON
ROTHSAY, MN
MATTHEW MUMME
SMOKIN MUMME’S
FRANKLIN, MN
from
Previous Page
NICOLE KISSINGER
HERSHEY, NE
PAUL STEPHENS
BLUE SPRINGS, MO
JANA KRZYZANOWSKI
PITBULL BBQ
NORTH PLATTE, NE
KENNETH STROMQUIST
PARKVILLE, MO
SETH TEAGUE
BLUE SPRINGS, MO
MICAH THOMAS
KANSAS CITY, MO
DREW TITUS
ST. LOUIS, MO
MELISSA UNDERWOOD
FIN TO FUR
THAYER, MO
JIM VEGA
ST. JOSEPH, MO
JIM WATSON
BLUE SPRINGS, MO
JOHN YEAST
CODE 3 BBQ
SAINT LOUIS, MO
KEITH BASS
HIGGINSVILLE, MO
JAMES BOHRER
INDEPENDENCE, MO
CLINT BOSTON
SPRADDLE JACK BBQ.
PLATTE CITY, MO
BRIAN BRISBIN
PLEASANT HILL, MO
Mississippi
ERIK HUNTER
PINE BELT PORKERS
HATTIESBURG, MS
JEREMY LEACH
DAM-IT-BOY
BRANDON, MS
Montana
TRUMAN BOVEE
MILES CITY, MT
North Carolina
KEVIN GARY
K &AMP; D SMOKERS
WINSTON SALEM, NC
JAMES W. ELLIS III
GRANDVIEW, MO
DANNY LINE
DANNY & THE COOKERS
WEDDINGTON, NC
SARA WELLS
LEES SUMMIT, MO
MITCH POPE
MINTHILL, NC
NICHOLAS ALEXANDER
FINKEL
BLUE SPRINGS, MO
TOM SPENCER
TNT BBQ NC
HOLLY SPRINGS, NC
JEREMY GREENOUGH
BIG COUNTRY BBQ LLC
NIXA, MO
North Dakota
RICK GRIGG
BLUE SPRINGS, MO
STEVEN HALONEN
NORTH COUNTRY BBQELLENDALE,ND
OAKES, ND
WILLIAM HART
BAD NEWS BEER AND Q
LEES SUMMIT, MO
STEVE THOMAS
FERNANDO’S RIB COMPANY
FARGO, ND
SHAWN LARKIN
BLUE SPRINGS, MO
BRAD LEIGHNINGER
GETTIN’ BASTED
SADDLEBROOKE, MO
CLYDE LOWE II
LEES SUMMIT, MO
JOHN MCDANIEL
FINGER SUCKING GOOD
LIBERTY, MO
TYLER MCDANIEL
FINGER SUCKING GOOD
LIBERTY, MO
CARL MITCHELL
BOB HAMILTON’S GETTING
PIGGY WITH IT
INDEPENDENCE, MO
RICHARD MURPHY
BIG BRO’S QUE
LEES SUMMIT, MO
JIMMIE PALMER
INDEPENDENCE, MO
KATHLEEN PRICE
LIBERTY, MO
STEPHEN PALISI-REYNOLDS
ROCKAWAY, NJ
JOHN A. SMITH
INDEPENDENCE, MO
GRANT SNYDER
WOODBURY, MN
PHILIP BALTHAZOR
OLD SCHOOL BBQ OF KC
KANSAS CITY, MO
MARK HICKMAN
ALBION SMOKERS
ALBION, NE
GARY JONES
BUCK SNORT BBQ
NORTH PLATTE, NE
DARREN “CUBBY” WOMACK
KANSAS CITY, MO
Missouri
PAULSBORO, NJ
JEFFERY SHEELEY
DOUBLE THREAT BBQ
KANSAS CITY, MO
JEREMY SHIERTS
BLACK WIDOW BBQ
EAST BETHEL, MN
RAYMOND STRELESKY
BURNSVILLE, MN
ALBION, NE
Nebraska
DANIEL BRAUER
NORTH PLATTE, NE
JOHN BURKS
GOTHENBURG, NE
DAVE CAUDY
BUCK SNORT BBQ
NORTH PLATTE, NE
BRIAN L. DEAN
NORTH PLATTE, NE
SHELLY DEARDOFF
NORTH PLATTE, NE
JEAN EDELMAN
NORTH PLATTE, NE
ED FLYNN
NORTH PLATTE, NE
TOM HAMILTON
KEARNEY, NE
STEVEN HEISS
NORTH PLATTE, NE
DEBRA HICKMAN
ALBION SMOKERS
KENT KUGLER
BUCK SNORT BBQ
NORTH PLATTE, NE
NORMAN LARUE
NORTH PLATTE, NE
AMY LEE
NORTH PLATTE, NE
MICHAEL LEE
NORTH PLATTE, NE
CAELEN NICHOLS
NORTH PLATTE, NE
JOHN PETRACCA
BEACHWOOD, NJ
ERIC PLOUGH
FLEMINGTON, NJ
PATRICK ROBINSON
MANTUA, NJ
MITCHELL RUBIN
FREEHOLD, NJ
CRAIG RUDZENSKI
MARLTON, NJ
BRIAN K SMITH
JERSEY CITY, NJ
STEVEN SMITH
JERSEY STYLE BARBECUE AND
CATERING
NORTH BRUNSWICK, NJ
BENJAMIN SUKOVICH
EGG HARBOR TOWNSHIP, NJ
VICTOR TEPLITZKY
ATLANTIC CITY, NJ
STEEN NICHOLS
AJ BBQ TEAM
NORTH PLATTE, NE
VINCENT TINNIRELLA
SADDLE BROOK, NJ
MARTY PALMER
RUSHVILLE, NE
PAULA WALKER
BRIDGETON, NJ
TOM PHILLIPS
NORTH PLATTE, NE
BYRON SHAPIRO
NORTH PLATTE, NE
TERRY SMITH
NORTH PLATTE, NE
CHRIS SPRADLIN
NORTH PLATTE, NE
ROD STAGEMEYER
NORTH PLATTE, NE
GINA VALDEZ
RIO RANCHO, NE
New Hampshire
TODD DUHAMEL
MERRIMACK, NH
ANN LAGOR
PEASE PIPE BBQ
BARNSTEAD, NH
DAVID J. LAGOR SR
PEASE PIPE BBQ
BARNSTEAD, NH
New Jersey
ELLIS BERGER
CLIFTON, NJ
WILLIAM BRENNAN
HAINESPORT, NJ
FRED BRICKEL
CHESTER, NJ
BARBARA CHINERY
BOUND BROOK, NJ
RICHARD CHINERY
EMPIRE FOODS MARKETING
COMPETITION BBQ TEAM
BOUND BROOK, NJ
SCOTT CHINERY
BOUND BROOK, NJ
CHAZ EICKE
BUB’S BBQ
TOMS RIVER, NJ
MICHAEL FISHER
WAYNE, NJ
THOMAS HALLORAN
BRIDGWATER, NJ
LISA KUDRICK
FREEHOLD, NJ
PAUL LICCIARDELLO
SIR PORK’S ALOT BBQ
PAULSBORO, NJ
MARIE MOODY
PHILLY BLIND PIG BBQ
DELRAN, NJ
MARTIN MOORE
FREEHOLD, NJ
CHYRLE MORINA
SIR PORK’S ALOT BBQ
New Mexico
MURRY D. AVERY
ARTESIA, NM
SHARON BARKER
ARTESIA, NM
CLAYTON M. BARNHILL
CROOKED CREEK FARM BBQ
ROSWELL, NM
CORY BOCK
CARLSBAD, NM
JAMES CHAMBERS
DEXTER, NM
KIRK DANIEL
ARTESIA, NM
MARK GATES
BBQ OF ROCK
ALBUQUERQUE, NM
RORY GOLDEN
ARTESIA, NM
JOHN S. GOULD
ALBUEQUERQUE, NM
JESSIE D. HILLIARD
ARTESIA, NM
MADUX HOBBS
ROSWELL, NM
CHARLES HUTCHINGS
HOBBS, NM
SUSAN IRBY
ARTESIA, NM
BEVERLY KODESH
ARTESIA, NM
WALTER LOWE
ROSWELL, NM
MIKE MAHAN
ARTESIA, NM
JASON MANSELL
ARTESIA, NM
BILL MILLER
CARLSBAD, NM
BOB PHILLIPS
ROSWELL, NM
SONNY POOL
ROSWELL, NM
GEORGE SANCHEZ
ARTESIA, NM
DEBBIE SHEARIN
ALBUQUERQUE, NM
RICHARD SHEARIN
ALBUQUERQUE, NM
ROBERT SMOOT
ARTESIA, NM
ERIC SOUTHFIELD
ROSWELL, NM
SHANI THOMAS
ARTESIA, NM
BAMBI B. VANDIVER
ARTESIA, NM
WENDY WICKSTROM
CARLSBAD, NM
CINDY WILSON
ROSWELL, NM
CHLOE WINTERS
ARTESIA, NM
Nevada
GREGORY E. CRAWFORD
RENO, NV
JOHN GUZY
MINDEN, NV
MICHAEL HANDY
LAS VEGAS, NV
JIM SCROGUM
LAS VEGAS, NV
JIM SCROGUM, JR
LAS VEGAS, NV
KARL BADING
KJ’S BBQ - RETIRED &AMP;
RUBBIN’ IT!
CINCINNATI, OH
ERIC COTTON
MADISON, OH
HAL EPLER
HILLIARD, OH
JAMES HUGHEY
SPIRIT WORLD SMOKE SHAK
MARIETTA, OH
DAVID KIELMEYER
BOWLING GREEN, OH
JOHN MANG
CINCINNATI, OH
RAE MANG
CINCINNATI, OH
RANDY MORROW
KETTERING, OH
VINCINT WALLACE
COLUMBUS, OH
Oklahoma
DOUGLAS VERNER
LAS VEGAS, NV
GARY C. CLARK
STILLWATER, OK
MICHELLE VERNER
LAS VEGAS, NV
SHAWN CLUM
BROKEN ARROW, OK
New York
NINA ACQUAVITA
EAST ISLIP, NY
MAUREEN CAMPBELL
BROOKHAVEN, NY
YVETTE CHANG
NEW YORK, NY
JOE DESALAZAR
BROOKLYN, NY
ALAN GOLDBLATT
HOLBROOK, NY
BRIAN GREEN
EAST ISLIP, NY
MARY ANN GREEN
GREEN ACRES
LOCKPORT, NY
JAMIE GROSSKOPF
ALBION, NY
JOSHUA GROSSKOPF
ALBION, NY
CHRIS HALPIN
ALBANY, NY
CHRISTOPHER HOLIHAN
BEER ME BBQ
MAHOPAC, NY
TOM CLUM
BROKEN ARROW, OK
JIM COSORO
BLUE RIB’N BBQ
OKLAHOMA CITY, OK
JEFF CURTIS
OKARCHE, OK
MICHAEL CURTIS
EDMOND, OK
GREGORY B. DAVIS
TULSA, OK
JAMES DEATON II
NORMAN, OK
GIL EMDE
STILLWATER, OK
RUSTY FARRIS
BIXBY, OK
MARK GARD
FAIRVIEW, OK
JOEY GRAHAM
TULSA, OK
SCOTT A. GRAHAM
TULSA, OK
BILL HEMBREE
CATOOSA, OK
TAMMY HSU
NEW YORK, NY
TRACY L. HEMBREE
CATOOSA, OK
ELIZABETH JOHNSON
HORNELL, NY
LETHA HOOS
MUSKOGEE, OK
ANDREW JONES
RITSI DREW BBQ
STATEN ISLAND, NY
TRACY HOOS, SR.
MUSKOGEE, OK
ERITSA JONES
RITSI DREW BBQ
STATEN ISLAND, NY
JAMES KERRISON
KISS MY BBQ
AMHERST, NY
NANCY KINNEY
FABIUS, NY
STEVEN LESSA
STATEN ISLAND, NY
ANTHONY LONGOBARDI
STATEN ISLAND, NY
ANDREW MURNAN
AJ’S QUE &AMP; CREW
SARATOGA SPRINGS, NY
MEREDITH RAMSEY
DESALAZAR
BROOKLYN, NY
WAYNE RINALDO
RAGING BOAR’S BBQ
ELBRIDGE, NY
MICHAEL WALLACE
NY, NY
Ohio
ERIN JONES
BROKEN ARROW, OK
BRYAN MANTZ
MANTZ FAMILY BBQ
NEWKIRK, OK
JIM MCBEE
SHAWNEE, OK
PRESTON PEARSON
STILLWATER, OK
DONALD R. REYNOLDS
MIDWEST CITY, OK
MARK A. RUSSELL
TAHLEQUAH, OK
JOHN SCHROEDER
CHOCTAW, OK
BILL SHARP
PIEDMONT, OK
ADAM SMITH
BROKEN ARROW, OK
MARY J. SMITH
BROKEN ARROW, OK
CHARLES THOMAS
ELK CITY, OK
New Members…
Continued
from
Previous Page
CRAIG WEISMAN
WOMELSDORF, PA
TOM KOSTEL
HURON, SD
TOBY WILLIAMS
WEST READING, PA
DENIS KRONAIZL
VERMILLION, SD
LESTER VAUGHAN JR.
ENID, OK
KEVIN JASEY
PHILADELPHIA, PA
WAYNE WOLFE
GREEN LANE, PA
JIM LAIRD
PIERRE, SD
KIMBERLEE VENDETTI
DACOMA, OK
TRACEY JASEY
PHILADELPHIA, PA
LUKE WOOD
PSYCHEDELIC SMOKE
BLANDON, PA
CHANCE MEWNERTER
CLEAR LAKE, SD
MIKE WAHKINNEY
GOOD LIFE
NORMAN, OK
JIMMY WEAVER
PIEDMONT, OK
KENYATTA WRIGHT
FLAMING HOG BBQ
TAHLEQUAH, OK
Pennsylvania
JOHN ATTINELLO
EASTON, PA
RUSSELL JENKINS
LANCASTER, PA
JAMES KAUCHER
PHILADELPHIA, PA
DENNIS KYSER
SHOOTERS BBQ
RUSSELL, PA
DAVID LARLICK
LANGHORNE, PA
GARY MATOLYAK
SAYLORSBURY, PA
Rhode Island
TONY FABRIZI
SMOKE-N- BREEZE
COVENTRY, RI
South Carolina
TESA CULBERTSON
TRENTON, SC
GENE A. CULBERTSON, II
BACKWOODS BBQ
TRENTON, SC
BRIAN BAKER
4 BANDITS BBQ
NAZARETH, PA
CINDY MAZANOWSKI
BUFFALO MILLS, PA
MARY BELLOPEDE
PHILADELPHIA, PA
MATT MCCOY
BETHLEHEM, PA
DIANE “DEE” BERNARDO
TASTY LICKS BBQ
SHILLINGTON, PA
NADINE MOYER
PEN ARGYL, PA
ALLI ALLISON
CHARCOAL LOUNGERS BBQ
TEAM
VERMILLION, SD
JASON MYERS
MOUNT JOY, PA
JOEL ANGLIN
VERMILLION, SD
RONALD MYERS
LINCOLN UNIVERSITY, PA
JASON BEALS
JD’S HOME-STYLE BBQ
HURON, SD
JOHN BIRKENBINE
MILLERSVILLE, PA
TIM BOLDEN
MECHANICSBURG, PA
TIM BRANDT
LANCASTER, PA
WILLIAM BRIEL
BIG BILL
PALMYRA, PA
RUSS BRODSKY
SOUDERTON, PA
BOB BYRNES
WILLOW STREET, PA
CORALIE COFFROAD
SMOKIN TURTLE LOW N SLOW
BAR-BE-QUE
LANCASTER, PA
BRIAN NEZZER
SMOKEHAUS BBQ
MCKEES ROCKS, PA
CYRUS NOTESTINE
LEWISTON, PA
RICHARD O’HARA
WAYNESBORO, PA
SHIMAE O’HARA
WAYNESBORO, PA
JOHN OVERMEYER
LANDCASTER, PA
RON PEIFER
DUNCANNON, PA
JOHN CONNELLY
WARMINSTER, PA
BRADLEY PINKER
CARLISLE, PA
DON DELP
UNCLE BUCKS BBQ &
CATERING
YORK, PA
ALLEN PLATZ
BIG AL’S SMOKIN’ BBQ
ERIE, PA
TIVONI DEVOR
PHILADELPHIA, PA
PETER DIBUONO
KINTNERSVILLE, PA
ASHLEY EMERY
EASTON, PA
WENDELL ESBENSHADE
NEW HOLLAND, PA
WILMER ESBENSHADE
NEW HOLLAND, PA
MARC FINEBERG
JENKINTOWN, PA
RALPH GALANTE
EASTON, PA
DAN GANS
JENKINTOWN, PA
PAMELA GARDNER
MUST B SMOKIN’ SOMETHING
AUDUBON, PA
KATHLEEN GUNTON
SMOKESCREEN BBQ
EXTON, PA
KYLE HEFFNER
POTTSVILLE, PA
DENNIS HEISEY
MIDDLETOWN, PA
STEPHEN HLADIO
DOUGLASSVILLE, PA
JEFF HOFFMAN
SMOKESCREEN BBQ
COATESVILLE, PA
SCOTT HOFMANN
COLLEGEVILLE, PA
LAURA MORFORD-BYRD
GREER, SC
South Dakota
DENNIS BERRIEN
HARROLD, SD
KEN BRANINE
BACK 40 RIBS
HARROLD, SD
CARYL BUNKOWSKE
WATERTOWN, SD
LES CHRISTEN
HURON, SD
SUSAN CHRISTEN
HURON, SD
CHARLES CLARK
VERMILLION, SD
JASON MITZEL
RAPID CITY, SD
DAVID NYGAARD
VERMILLION, SD
MARK OSCARSON
SIOUX FALLS, SD
MARC LIPMAN
SPRINGFIELD, VA
LOWELL OSWALD
VERMILLION, SD
KELLY LLOYD
FAT BABY BBQ
ARLINGTON, VA
LOREN OUELLETTE
BURBANK, SD
CHARLES H. PICKETT
FREDERICKSBURG, VA
ED SCHAFER
GOODWIN, SD
REDRICK RAYBORN
REAL MEMPHIS QUE
ARLINGTON, VA
SCHAUN SCHNATHORST
SMOKIN’ NITRO
HURON, SD
PEITER HUNG REIDY
NORFOLK, VA
MICHAEL SKYLES
ABERDEEN, SD
FRANK ROONEY
ARLINGTON, VA
ROSIE SMITH
WATERTOWN, SD
SHAWN RUTZ
MAURERTOWN, VA
TIMOTHY TAGGART
PRO’S BAR BBQ
VERMILLION, SD
BRIDGET SMITH
HAMPTON, VA
JAN TAYLOR
HURON, SD
JARED RAKES
WAYNE, PA
JANICE DUNHAM
BURBANK, SD
BILL WOOD
VERMILLION, SD
JOSEPH RENFROE
GREEN EYED MONSTER BBQ
TEAM
YORK, PA
SHAYDEL ENGEL
VERMILLION, SD
DENNIS ZIMMERMAN
VERMILLION, SD
THOMAS SAINCLAIR
SAINCLAIR SMOKING
KINGSTON, PA
ROBERT SELF JR
WARRINGTON, PA
JOHN SIMMONETTE
PALMYRA, PA
GAVIN SMITH
PHILADELPHIA, PA
MICHAEL STAUB
TRIPLE J SMOKIN’
NEW OXFORD, PA
DICK TURNER
MERCER, PA
ROBERT WALLS
GREEN LANE, PA
STEPHEN WALSH
HAVERTOWN, PA
LOUISE WEIDNER
MOHSRVILLE, PA
TINA HANAGAN
ABERDEEN, SD
JEFF HANSON
ARLINGTON, SD
MARK HARVEY
HURON, SD
NORMA HOHM
HURON, SD
PHIL HOHM
HURON, SD
STEVE HOWE
VERMILLION, SD
GRETCHEN KINNEY
HURON, SD
MICHAEL PARKER
PURCELLVILLE, VA
DAVE PECKHAM
BIG ISLAND BBQ
SIOUX FALLS, SD
MARK V. WESTERGAARD
WAKONDA, SD
VINCENTE GUISEPPE
VERMILLION, SD
Virginia
JOHN CIELAKIE
SWEET N SASSY BBQ
COMPANY
SPOTSYLVANIA, VA
JASON HICKS
GRIDIRON HOGS BBQ
CLINTWOOD, VA
TRAVIS DUFFY
PIERRE, SD
MELISSA SAINCLAIR
SAINCLAIR SMOKING
KINGSTON, PA
FRITS DE JONGE
EASTERWOOD BBQ
NIJMEGEN,
JASON ODEGAARD
QUE STREET
BROOKINGS, SD
BRUCE PRESTIDGE
CHAMBERSBURG, PA
KERRY GUISEPPE
VERMILLION, SD
GARRETT WIGGINS
EULESS, TX
AMANDA GORDON
ALEXANDRIA, VA
DEREK VAN DENTOP
SIOUX FALLS, SD
RUSSELL ROTH, JR
GREEN LANE, PA
JOHAN DE JONG
EEIVDHOVEN,
JERRY O’CONNOR
VERMILLION, SD
DANIEL DAVIES
VERMILLION, SD
MEGAN GRUMAN
WATERTOWN, SD
ROBERT POE
DALLAS, TX
SAM CIELAKIE
SWEET N SASSY BBQ
COMPANY
SPOTSYLVANIA, VA
GREGORY THOMAS
SMOKEY AND HIS BANDITS
MILBANK, SD
RUSSELL ROTH III
GREEN LANE, PA
OSCAR COESEL
PROPIALOR TWISKEPOORT
LANDSMEER,
TERI NYGAARD
SHORT CREW BBQ
VERMILLION, SD
JAMES COATS
HURON, SD
MARTY GILBERTSON
VERMILLION, SD
MANUEL H. FRAUSTO
EL PASO, TX
Tennessee
REGINALD SMITH
HAMPTON, VA
MICHAEL SPILOTRO
SPRINGFIELD, VA
BORIS VASQUEZ
OAKTON, VA
MARIO VASQUEZ
OAKTON, VA
DOUGLAS WINTER
RECYCLED SMOKE
WINCHESTER, VA
Vermont
MICHAEL THOMASON
COLCHESTER, VT
Washington
WYATT ALLEN
SPARTA, TN
RICHARD GARMONG
AUBURN, WA
JOE BOETTCHER
TEST, TN
WES BREWTON
KENNEWICK,WA
JESSE DOEINCK
THE Q-TEAM
FRANKLIN, TN
JIM FAYARD
BLUFF CITY PUDDLE PIRATES
ATOKA, TN
PAUL KELTNER
ROOTERS-N-TOOTERS
COLUMBIA, TN
CALLIE LECOMPTE
CHATTANOOGA, TN
EDWARD LECOMPTE
CHATTANOOGA, TN
TODD MASTERS
SPRING HILL, TN
MIKE RIMMER
RIMMER CREEK BBQ
DANDRIDGE, TN
DEREK KNOUSE
ROSE-Z-Q
HURON, SD
CHRISTIAN SILER
CHATTANOOGA, TN
ROSE KNOUSE
ROSE-Z-Q
HURON, SD
KRIS BURNELL
EULESS, TX
Texas
Wisconsin
GERARD DEN BAKKER
ZEEWOLDE,
MICHAEL GRATZ
LONDON,
LINDA HAVINGA
HOOFDDORP,
GRZEGORZ KAZUBSKI
POLISH BBQ KINGS
WARSAW,
MARJA KERKHOF
HOOFDDORP,
JONNY LARSEN
THE EUROPEAN ALLSTAR
BARBECUE TEAM
HELSINGE,
EWOUT LENSVELT
BOEMENDAAL,
ERIK MULLER
IJMUIDEN,
SANDER NIEUWENHUIZEN
AMSTERDAM,
DENYS STEFFERS
LOWLAND SMOKERS
UTRECHT,
SANDRA STEINLEIN
HOOFDDORP,
ANITA SWARTS
HOOFDDORP,
GERT SWARTS
HOOFDDORP,
SHIRLEY TJIOE
HOOPDDORP,
DAVE VAN EIF
HOOFDDORP,
MARIANNE VAN GALEN
MAASDAM,
MAYCO VAN GALEN
MAASDAM,
SUZANNE VAN GOMPEL
PUMEREND,
MIKE VAN LEEUWEN
HAARLEM,
RICHARD WAGERS
AMERSFOORT,
STEVE WESTERBY
BARBECUE TEAM
OSLO,
PIT MAURUS
SOUTH SIDE BBQ
NÃœRNBERG, BY
BAS MOSMANS
SOUTH WEST BBQ DREAMS
SCHERPENZEEL, GL
DANIEL GAUGER
D.F.G.’S BBQ
BURLINGTON, WI
ELGIN ZELINSKI
SUPERIOR HERD
WINNIPEG, MB
STEVE LEWIS
NEW RICHMOND, WI
RALPH DE KOK
BARBECUE TEAM
NEEDE, NL
BLAKE SYKORA
WE STOLE THE COW
CHIPPEWA FALLS, WI
Wyoming
JANET K. GARNER
WYOMING BS BBQ
CASPER, WY
International
MARIJN BEIGER
BLOEMENDAAL,
JAN PETER BERGMAN
ANGEREN,
CHRISTIAN BOONTJES
LAREN,
DOMINIQUE BOS
DEN HAAG,
DIRK VAN MAANEN
IJFHUIZEN, NL
JERRY SHEA
KINGSTON, ON
PATRICK SHEPHERD
LATE EMPIRE BBQ
WASHINGTON, SE
SAM’S CLUB NATIONAL BBQ TOUR
LAS VEGAS, NV 18 TEAMS
GRAND CHAMPION:
ROUTE 66 CATERING CREW
RESERVE CHAMPION:
PIGGY D’S BBQ
OVERALL:
1. ROUTE 66 CATERING CREW - 673.1430
2. PIGGY D’S BBQ - 670.8568
3. BEAR NAKED BBQ - 654.2856
4. POKE IN DA EYE - 652.5714
5. SIN CITY SMOKERS - 651.4282
CHICKEN:
2. PORK U BBQ - 170.8572
3. SWEET PEPPERS - 166.2854
4. 2Q OR NOT 2Q - 165.7142
5. BULLPEN BBQ - 165.1430
RIBS:
2. POKE IN DA EYE - 170.2858
3. BOURBON BOYS BBQ - 168.5714
5. SATISFIED HOGS - 167.4288
PORK:
1. PIGGY D’S BBQ - 174.8570
4. THE SMOKIN’ B.A.R. - 170.8570
5. POKE IN DA EYE - 164.5716
BRISKET:
1. PIGGY D’S BBQ - 172.5716
3. TRAILHOUND SMOKERS BBQ 163.4286
5. B&B BBQ - 160.5716
2012 SMOKE OVER VEISHEA BBQ
COMPETITION
STATE CHAMPIONSHIP 30 TEAMS
AMES, IA
GRAND CHAMPION:
BIG T’Z Q CRU
RESERVE CHAMPION:
TIPPYCANOE BBQ CREW
OVERALL:
1. BIG T’Z Q CRU - 678.2854
2. TIPPYCANOE BBQ CREW - 670.8568
3. SWINE ASSASSINS - 663.4282
4. SMOKERS PURGATORY - 662.2858
5. MIDNIGHT SMOKERS - 660.5714
CHICKEN:
1. SMOKERS PURGATORY - 174.8574
3. LUCKY’S Q - 170.8574
4. BIG T’Z Q CRU - 169.1430
RIBS:
2. SMOKEY D’S WANNABEE’S - 169.1428
3. TEMPLETON RYE WOODFELLAS 168.5716
4. SMOKEHOUSE 72 - 167.4286
5. SWEET THING BAR-B-QUE - 166.2858
RIBS:
1. JP CUSTOM SMOKE - 175.4286
2. GREAT PLAINS BBQ - 175.4286
3. BLAZEN BBQ - 175.4286
4. IRON WHEEL COOKERS - 173.7144
5. BURN OUT BBQ - 172.5714
PORK:
1. PONDEROSA BBQ - 174.2858
2. LITTLE PIG TOWN - 172.0000
3. GRAUERS HOG WASH - 172.0000
4. BUTCHER BBQ - 171.4286
5. DR. NORDY’S BBQ - 171.4284
BRISKET:
1. HOGS ON THE SAUCE - 178.2858
2. LOS PRIMOS BBQ - 175.4286
3. SMOKIN’ BONES - 173.7144
4. BARRY & ERICA - 172.5714
5. BUTT FIRST BBQ - 170.2856
PORK IN THE PARK
SALISBURY, MD
GRAND CHAMPION: 4:20 Q
RESERVE CHAMPION: WALK THE
SWINE
OVERALL:
1. 4:20 Q - 661.1426
2. WALK THE SWINE - 655.9994
3. SIMPLY Q - 652.5714
4. APORKALYPSE NOW - 644.5708
5. PATENT PENDING BBQ - 642.8568
CHICKEN:
1. 4:20 Q - 174.8574
2. PATENT PENDING BBQ - 170.2856
4. MUST B SMOKIN’ SOMETHING 168.0000
5. FEEDING FRIENDZ - 166.8570
RIBS:
1. SIMPLY Q - 173.7144
3. 4:20 Q - 168.5712
4. 5-O BBQ - 168.5712
5. JOKERS AND SMOKERS - 168.0000
PORK:
1. FAMOUS DAVE’S COMPETITIO 173.7142
2. GONEHOGGIN.COM - 169.7140
4. PHILLY BLIND PIG BBQ - 166.8568
BRISKET:
1. JACKED UP BBQ - 172.0000
2. FLAVOR SAVOR - 172.0000
4. QUE AND ONE HALF MEN - 168.0000
5. YABBA DABBA QUE! - 166.2858
MAIN STREET BBQ & BLUESFEST
WASHINGTON, MO
GRAND CHAMPION: B & B BBQ & CATERING LLC
RESERVE CHAMPION: LION BOUT THE
Q
PORK:
1. BIG T’Z Q CRU - 171.9998
2. 2 SHAY BBQ - 171.9998
4. REBEL FIRE QUE’N COMPANY 169.1428
5. HOOLIGAN’S - 168.5712
OVERALL:
1. B & B BBQ & CATERING LLC 674.8566
2. LION BOUT THE Q - 667.4290
3. BRANDIN IRON BBQ - 667.4284
4. ST LOUIS BLACK IRON BBQ - 667.4284
5. BIG WIGS BBQ - 665.7146
BRISKET:
2. BIG T’Z Q CRU - 174.2856
3. 4 DRY PIGS - 170.2858
5. TEMPLETON RYE WOODFELLAS 166.2856
CHICKEN:
1. BLAZIN BLUES - 172.5716
2. LIP LICKIN BBQ - 172.5714
3. MAJOR LEAGUE GRILLING - 172.5714
5. PITMASTER IQ - 168.5714
6TH ANNUAL SMOKIN’ RED
DIRT BBQ
ENID, OK
GRAND CHAMPION: JAY WILLIES
WHISKEY PIT
RESERVE CHAMPION: LOTTA BULL
BBQ
OVERALL:
1. JAY WILLIES WHISKEY PIT - 673.7140
2. LOTTA BULL BBQ - 670.2854
4. SUNRISE BBQ - 669.1426
5. GIT YOUR PIG ON - 668.5714
CHICKEN:
1. RUBBING BUTTS BBQ - 176.0000
2. TRIANGLE S BAR B Q - 174.2858
4. HOGGY STYLE OK - 172.5714
5. JAY WILLIES WHISKEY PIT - 172.5712
RIBS:
1. BIG WIGS BBQ - 174.2860
2. LION BOUT THE Q - 173.1430
3. PITMASTER IQ - 171.4286
4. SHAKE N BAKE BBQ - 169.7142
PORK:
1. ST LOUIS BLACK IRON BBQ - 176.5716
4. BREWMASTERS BAR B QUE - 173.1430
5. BIG STICKY’S BBQ - 171.4284
BRISKET:
1. 4 SMOKIN BUTTS - 178.2858
2. LINCOLN COUNTY COOKERS 172.0000
4. BUB BQ - 171.4284
5. GRILLA MANIACS - 168.5716
CAPITAL CITY COOKOFF
JEFFERSON CITY, MO
GRAND CHAMPION: PIG SKIN BBQ
RESERVE CHAMPION: BBQR’S DELIGHT
OVERALL:
1. PIG SKIN BBQ - 689.1424
2. BBQR’S DELIGHT - 680.0000
3. WILD BLUE - 679.4288
4. TRUEQUE - 678.8570
5. MEADOW VALLEY BBQ - 677.1428
CHICKEN:
1. CAVEMAN CUISINE - 175.4284
2. BBQR’S DELIGHT - 174.2858
3. PIG SKIN BBQ - 174.2856
4. HARDWAY BBQ - 174.2856
5. MEADOW VALLEY BBQ - 173.7142
RIBS:
1. SQUEALERS AWARD WINNING 178.2858
2. THE SMOKING HILLS - 178.2858
3. SMOKIN RETURNS - 176.0000
4. SMOKIN’ BUTTS - 175.4288
5. KC CAN CREW - 174.8572
PORK:
1. TEAM ENOSERV - 176.5714
2. CALLAWAY CREMATORS - 175.4286
3. PIG SKIN BBQ - 173.7142
4. TRUEBUD BBQ - 173.1428
5. A BOY AND HIS BBQ - 172.5714
BRISKET:
1. FOWL BUTT BBQ - 179.4286
2. WILD BLUE - 178.8572
3. MCFRANKENBOO BBQ - 176.5716
4. GILLY’S BBQ - 176.0000
5. ONE2BBQ - 174.8570
ROCK’N RIBS BBQ FESTIVAL
SPRINGFIELD, MO
GRAND CHAMPION: DEAD PIGS TELL
NO TALES
RESERVE CHAMPION: CLARK KENT
SUPER SMOKERS
OVERALL:
1. DEAD PIGS TELL NO TALES - 685.7142
2. CLARK KENT SUPER SMOKERS 681.1430
3. TEAM OVERSERVED - 679.9996
4. QUAU - 679.4282
5. FOURMEN&APIG-NORTH ROTAR 677.1426
CHICKEN:
3. SOCIAL SMOKERS - 171.4284
4. HOLLA N SWALLA - 169.7144
5. HERE PIGGY PIGGY BBQ - 169.1428
RIBS:
1. HOGZILLA - 176.5714
3. HOG TIDE BAR-B-QUE - 171.4286
4. SMOKIN’ IN THE DARK - 170.2858
5. A GOOD RUB - 169.1430
PORK:
2. QUAU - 175.4286
4. PIGN’ AND SWIGN’ - 170.8572
5. HOGZILLA - 170.8570
BRISKET:
2. QUAU - 175.4284
4TH ANNUAL VFW POST 846 BBQ
CHALLENGE (FULL)
OVERLAND PARK, KS
GRAND CHAMPION: PELLET ENVY
RESERVE CHAMPION: BUCKY’S BAD
ASS
OVERALL:
1. PELLET ENVY - 675.9998
2. BUCKY’S BAD ASS - 667.4282
3. PORK ME PURPLE - 665.7142
4. KC SMOKE DAWGS - 665.1426
5. LOVE 2 Q - 664.0000
CHICKEN:
1. SMOKIN R’S - 175.4288
2. FULLY BLOWN BBQ - 174.8572
3. TEAM GETTING SAUCED - 173.7144
5. J PIG PICTURE PERFECT - 172.5716
RIBS:
1. WANNA B’S - 170.8572
2. SMOKIN R’S - 170.8572
3. PORK ME PURPLE - 170.2860
4. HOGGY STYLE - 170.2856
5. SQUEAL OF APPROVAL - 170.2854
PORK:
1. MAXIMUM LOIN - 174.8572
3. DODGE COUNTY SMOKERS - 170.8568
4. OSP MEATHEADS - 170.2858
5. BIG O’S - 170.2858
BRISKET:
2. WOODSHED BBQ - 173.1430
3. SMOKIN KC - 172.5714
4. FOMSB - 172.0000
16TH ANNUAL FIREHOUSE BBQ
CONTEST
KINGS MOUNTAIN, NC
GRAND CHAMPION: TWO OLD MEN
AND A GRILL
RESERVE CHAMPION: PICKIN’ PORKERS
OVERALL:
1. TWO OLD MEN AND A GRILL 685.7140
2. PICKIN’ PORKERS - 682.2856
3. SERIAL GRILLER - 679.9996
4. A TASTE OF CAROLINA - 678.2852
5. HOLY SMOKES - 674.2856
CHICKEN:
2. BUBBA’S BACKYARD BBQ - 173.7142
RIBS:
2. BITE ME BBQ - 174.2860
5. COUNTY LINE QUE - 168.5716
PORK:
1. UP IN SMOKE - 174.8572
3. SAUCED! BBQ - 171.4286
5. POP POP’S CHICKEN & PIG - 170.8572
BRISKET:
2. QUENIVOROUS - 174.8572
3. BALD HAWG - 174.2858
25TH HIGH ON THE HOG FESTIVAL
WINCHESTER, TN
GRAND CHAMPION: MOONSWINERS
RESERVE CHAMPION: JIGGY PIGGY
OVERALL:
1. MOONSWINERS - 693.7136
2. JIGGY PIGGY - 692.5714
3. WILD BUNCH BUTT BURNERS 691.9998
4. SOUTH PORK - 688.5712
5. DORAGQ - 686.2858
CHICKEN:
1. SON SEEKERS BBQ TEAM - 178.8572
2. GOOBY’S BBQ - 176.5714
3. SOUTH PORK - 176.0000
5. ROAD WARRIORS - 175.4288
RIBS:
1. HIGH ON THE HAWG - 178.8572
2. WARREN CO. PORK CHOPPERS 177.7142
3. BOURBON BARREL BBQ - 174.8570
5. EAT MOR BUTT BBQ - 173.7142
PORK:
1. SWIGGIN PIG - 177.7144
3. SOUTH PORK - 176.5714
4. BUBBA’S TENNESSEE SMOKER 174.8572
5. LEGACY SMOKERS - 173.7144
BRISKET:
1. MOONSWINERS - 180.0000
2. BUBBA’S TENNESSEE SMOKER 178.2858
5. DORAGQ - 173.7144
CORNELIA APPLE BLOSSOM BBQ
FESTIVAL (GBC QUALIFIER)
CORNELIA, GA
GRAND CHAMPION: THE RIGHT STUFF
RESERVE CHAMPION: KILLER B’S BBQ
OVERALL:
1. THE RIGHT STUFF - 695.4286
2. KILLER B’S BBQ - 692.5716
3. WICKED QUE - 686.2854
4. QUE’N STEW’N & BREW’N - 685.1424
5. TUFF DAWG GRILLERS - 683.4284
CHICKEN:
2. GEORGIA BOYS BBQ TEAM - 176.5716
3. TNT SOUTHERN BBQ - 176.5716
4. WICKED QUE - 176.5714
RIBS:
1. TUFF DAWG GRILLERS - 177.7144
2. KUDZU Q - 176.5716
3. SMOKIN HOSS - 176.5716
4. WICKED QUE - 174.8570
5. BLUE SKY BBQ - 174.2858
PORK:
1. KUDZU Q - 177.1428
2. KILLER B’S BBQ - 175.4286
3. OLD PLANTATION BBQ - 175.4286
4. THE PIG LEBOWSKI - 174.2856
5. RIGHT ON QUE - 172.5716
BRISKET:
2. PIG WHISPERERS - 180.0000
3. KILLER B’S BBQ - 179.4286
4. DEEP SOUTH BBQ - 176.5714
5. BUB-BA-Q - 173.7142
TONY STONE LOW & SLOW BBQ
COMPETITION
ZANNDAM~NETHERLANDS, NL
19 TEAMS
GRAND CHAMPION: BUTTRUB.COM
RESERVE CHAMPION: BUNCH OF
SWINES
OVERALL:
1. BUTTRUB.COM - 650.8574
2. BUNCH OF SWINES - 641.1426
3. BBQ SHACK UK - 626.2858
4. KOOKVUUR - 610.2854
5. BERTIES BBQ - 609.1430
CHICKEN:
1. SERIAL GRILLAZ - 166.8572
4. BBQGURU.NL - 160.0000
5. KOKEN OPKOOLAN - 159.4288
RIBS:
3. JUST EAT - 165.1430
4. GUNS & SMOKE - 165.1428
5. KOOKVUUR - 162.2858
PORK:
1. ROYAAL BBQ - 161.7142
2. EUROPEAN ALL STAR TEAM 158.2860
3. BBQ SHACK UK - 158.2858
4. EL BAHA JO - 157.1430
5. SAMMY’S RIBS - 156.5714
BRISKET:
3. LOWLAND SMOKERS - 154.8572
4. BERTIES BBQ - 152.5718
5. BBQ SHACK UK - 152.5712
NEW YORK CITY BBQ COOKOFF
STATEN ISLAND, NY 20 TEAMS
GRAND CHAMPION: HART ATTACK
RESERVE CHAMPION: MEAT @ SLIM’S
OVERALL:
1. HART ATTACK - 653.1422
2. MEAT @ SLIM’S - 647.4284
3. J. C. WICKED BBQ - 640.5714
4. HOG WILD BBQ - 638.2856
5. SMOKE IN DA EYE - 631.4286
CHICKEN:
1. CARMEL STREET PIT CREW - 171.4288
2. MORNIN’ WOOD LONG ISLAND 169.1428
3. J. C. WICKED BBQ - 166.8572
4. MEAT @ SLIM’S - 166.8570
5. HOG WILD BBQ - 162.8574
RIBS:
3. MEAT @ SLIM’S - 161.1428
4. NORTH MEETS SOUTH BBQ - 160.5714
5. J. C. WICKED BBQ - 160.0002
PORK:
1. CARMEL STREET PIT CREW - 167.4286
2. CAN’T STOP GRILLIN’ - 165.1430
3. BBQ MAFIA - 162.2858
4. MEAT @ SLIM’S - 162.2858
5. MORNIN’ WOOD LONG ISLAND 162.2856
BRISKET:
3. BLAZIN’ BUTTZ BBQ - 160.0000
4. HOG WILD BBQ - 158.8570
5. BBQ BRETHREN - 157.7142
10TH ANNUAL SOUTHERN HOTWING FESTIVAL
MEMPHIS, TN 51 TEAMS
GRAND CHAMPION: FIELD OF CHICKENS BBQ
RESERVE CHAMPION: WING, WING,
HELLO
OVERALL:
1. FIELD OF CHICKENS- 176.002
2. WING, WING, HELLO - 174.2858
3. WING SLINGERS - 171.4286
4. SHOULD’A PUT A WING ON I 171.4286
5. L’ECOLE C-FRANK & WINGS 170.8572
CHICKEN:
1. BLUE MONKEY FIREBALLERS 175.4286
2. HELPING HANDS CHEFS - 168.5714
3. WING SLINGERS - 168.0000
4. WINGSUTRA - 167.4286
5. SHOULD’A PUT A WING ON I 166.8574
BBQ BOOGIE & BLUES
CALHOUN, GA
GRAND CHAMPION: OLD PLANTATION
BBQ
RESERVE CHAMPION: BUB-BA-Q
OVERALL:
2. BUB-BA-Q - 702.2856
3. CURLEY TAILS - 701.7140
5. SMOKIN SUWANEE SWEETMEAT 687.9998
CHICKEN:
2. SOUTH PORK - 177.7142
3. Q-HUTTA - 175.4286
5. BUB-BA-Q - 173.7142
RIBS:
1. BUB-BA-Q - 177.7142
5. DIRTY OL’ BUTT SLAPPERS - 171.4284
PORK:
2. BUB-BA-Q - 176.5714
5. SOUTH PORK - 174.2858
BRISKET:
3. SMOKE ON THIS - 177.7142
4. BUB-BA-Q - 174.2858
SMOKIN’ IN THE OZARKS
ROGERS, AR
GRAND CHAMPION: CAVEMAN CUISINE
RESERVE CHAMPION: LITTLE PIG
TOWN
OVERALL:
4. B & B BBQ & CATERING - 695.4284
5. PIT 4 A KING - 685.7140
CHICKEN:
1. B & B BBQ & CATERING - 180.0000
3. 3 DOGS SMOKIN HOG - 179.4286
4. QUAU - 178.8572
5. HABITUAL SMOKER - 176.0002
RIBS:
2. HARDWAY BARBEQUE - 176.5716
4. PACKN’ SMOKE - 176.0002
5. PRIMAL Q - 176.0000
PORK:
2. B & B BBQ & CATERING - 180.0000
3. PIT 4 A KING - 179.4286
BRISKET:
1. MUNCHIN HOG’S @ THE HILTON 177.7142
3. PIT 4 A KING - 176.5714
BBQ CAPITAL COOK-OFF
LEXINGTON, NC 50 TEAMS
GRAND CHAMPION: SCREAMIN NITE
HOG BBQ
RESERVE CHAMPION: SMOKE THIS
OVERALL:
1. SCREAMIN NITE HOG BBQ - 684.5714
2. SMOKE THIS - 683.4288
3. KILLER B’S BBQ - 681.1428
4. D AND D HICKORY HOGS - 677.1426
CHICKEN:
1. ROCKY TOP SMOKIES - 172.5714
2. SMOKE THIS - 171.4286
3. CAMEL CITY SMOKERS - 170.8570
5. RECYCLED SMOKE - 169.7142
RIBS:
1. D AND D HICKORY HOGS - 178.8572
2. CAMEL CITY SMOKERS - 177.1430
3. KILLER B’S BBQ - 176.5716
5. PIT DOG BARBECUER’S - 173.7142
PORK:
1. CAROLINA BBQ CO. - 175.4286
2. WAYLON’S WICKEDLY GOOD Q 173.1428
3. IRON PIG BBQ - 173.1428
4. CHECKERED PIG - 172.0000
5. BIG ON THE PIG - 171.4286
BRISKET:
2. THE SMOKEHOUSE MAFIA - 175.4286
3. KILLER B’S BBQ - 173.7142
5. SMOKE THIS - 173.1428
STAGECOACH BBQ CHAMPIONSHIP
INDIO, CA
GRAND CHAMPION: EL FUEGO FIASCO
RESERVE CHAMPION: SMOKIN MONKEY
OVERALL:
1. EL FUEGO FIASCO - 660.0002
2. SMOKIN MONKEY - 651.4284
3. ROOF TOP - 649.7144
4. ALL SAUCED UP - 646.8570
5. BIG POPPA SMOKERS - 645.1424
CHICKEN:
1. T & J BACKYARD - 171.4286
2. RIVERSIDEWALLY’SSMOKINPI 167.4286
3. SMOKIN MONKEY - 167.4284
4. FOUR KING - 164.0000
5. CHILLIN N GRILLIN - 162.8572
RIBS:
1. DIRTY HARRYS - 170.2858
2. ROOF TOP - 170.2858
4. BASEMENT BBQ - 165.1430
5. FOUR KING - 161.7142
PORK:
2. BLUE MOON SALOON - 168.5714
3. CHILLIN N GRILLIN - 165.7142
4. PIPIN HOT - 165.1428
5. SMOKEY BONES BBQ - 164.5714
BRISKET:
1. BIG POPPA SMOKERS - 170.2856
2. ROOF TOP - 169.1428
4. WHEN PIGS FLY - 163.4284
5. IAB 30 - 162.8570
HOG FEST IN HISTORIC EDENTON I
EDENTON, NC
GRAND CHAMPION: CHIX, SWINE, &
BOVINE
RESERVE CHAMPION: PIEDMONT PIT
BBQ
OVERALL:
1. CHIX, SWINE, & BOVINE - 674.2852
2. PIEDMONT PIT BBQ - 664.5714
3. HAMBONES BY THE FIRE - 662.2854
5. SAUCED! BBQ - 657.7142
CHICKEN:
1. ISLAND TIME GRILLIN - 172.0000
2. SAUCED! BBQ - 169.7144
4. BEER MEETS GRILL - 169.1428
5. SMOKE IT - 167.4286
RIBS:
5. REDNECK SCIENTIFIC - 165.7142
PORK:
3. SAUCED! BBQ - 167.4286
5. PO’ BOYZ BBQ TEAM - 163.9998
BRISKET:
3. DPQ BBQ - 168.5714
5. 4:20 Q - 165.7142
CHAR-BROIL PIG BOWL (GBC
QUALIFIER)
COLUMBUS, GA
GRAND CHAMPION: PIT BULLS UP IN
SMOKE
RESERVE CHAMPION: THE GRATEFUL
PIG-GA
OVERALL:
1. PIT BULLS UP IN SMOKE - 694.8568
2. THE GRATEFUL PIG-GA - 686.8568
4. BROKEBAKK BBQ - 681.7142
CHICKEN:
2. ROCKS MONEY PIT BBQ - 170.8572
4. WICKED QUE - 169.7142
RIBS:
4. WICKED QUE - 170.2856
5. SOUTHERN TOUCH - 169.7144
PORK:
2. HOGS GONE WILD GA - 174.2856
3. THE GRILL DEAL - 173.7142
5. SOUTHERN TOUCH - 167.4284
BRISKET:
3. RESCUE SMOKERS - 176.5714
SALT LAKE CITY, UT 28 TEAMS
GRAND CHAMPION: H Q O
RESERVE CHAMPION: WOODHOUSE
BARBECUE
OVERALL:
1. H Q O - 650.2858
2. WOODHOUSE BARBECUE - 641.7140
3. RICHARD’S ROUNDUP BBQ - 638.8570
4. GOT SMOKE BAR-B-QUE - 635.4286
5. PITMASTER BARBEQUE CO - 635.4284
CHICKEN:
1. SMOKEY JAKE’S BBQ - 170.8570
2. PHIL & LOU BBQ - 169.7144
3. H Q O - 169.1428
4. RICHARD’S ROUNDUP BBQ - 169.1428
5. R & R BBQ - 167.9998
RIBS:
1. WOODHOUSE BARBECUE - 167.4286
3. NATIONS BEST - 162.8570
4. H Q O - 160.0000
5. LEUKEMIA SUCKS TOO - 159.4286
PORK:
1. OREO - 171.4286
2. SIDE OF THE TRACKS - 171.4286
3. NATIONS BEST - 166.8572
4. ANDREW’S RIB SHACK - 166.8570
BRISKET:
1. R & R BBQ - 167.4286
2. GUPPA D’S BBQ - 166.8574
3. H Q O - 164.0002
4. TEAM IDA Q - 163.4286
5. PHIL & LOU BBQ - 161.1430
9TH ANNUAL SMOKIN’ IN THE
CREEK
SUGAR CREEK, MO
GRAND CHAMPION: TIPPY CANOE BBQ
RESERVE CHAMPION: TRUEBUD BBQ
OVERALL:
1. TIPPY CANOE BBQ - 695.4288
3. WORTH HOLLAR’N - 686.2858
4. PORK PULLIN PLOWBOYS - 685.1428
5. SWEET BEAVER BBQ - 684.0000
CHICKEN:
1. BOONDOGGLE BBQ - 177.7142
2. JEANNE’S GOT WOOD - 177.1430
RIBS:
1. BOONDOGGLE BBQ - 177.1430
2. CRAMERQUE - 177.1428
3. SWEET BEAVER BBQ - 175.4286
4. DONKEY PUNCH - 175.4284
PORK:
4. KNUCKLE BROTHERS - 172.5716
5. THE SLABS.COM - 172.0000
BRISKET:
3. BIG O’S BBQ - 175.4284
4. CRAMERQUE - 174.2858
R’ KANSAS CITY STATE BBQ CHAMPIONSHIP
ARKANSAS CITY, KS
GRAND CHAMPION: JP CUSTOM
SMOKE
RESERVE CHAMPION: ROUGHNECKS
BBQ
OVERALL:
2. ROUGHNECKS BBQ - 685.7138
4. PARROTHEAD SMOKERS - 674.2856
5. JAYWILLIESWHISKEY PIT BB 674.2852
CHICKEN:
5. JAYWILLIESWHISKEY PIT BB 174.8570
RIBS:
1. TWIN OAK BBQ - 173.1428
4. GREAT PLAINS BBQ - 171.4284
PORK:
1. GRAUERS HOG WASH - 178.2858
2. HEDGEHOGS - 177.7142
4. JOE’S SMOKIN HOLE BBQ - 175.4286
5. TWIN OAK BBQ - 169.7142
BRISKET:
2. POK N DA RIBS - 174.8572
3. BUFFALO’S BBQ - 173.1428
4. KC CAN CREW - 170.2860
5. NAUGHTY NURSES BBQ - 169.1426
HOG FEST IN HISTORIC EDENTON I
EDENTON, NC
GRAND CHAMPION: CHIX, SWINE, &
BOVINE
BBQ
OVERALL:
5. SAUCED! BBQ - 657.7142
OVERALL:
1. KILLER HOGS - 698.2858
2. KINNEY’S KOUNTRY KOOKERS 695.4284
3. RIVER CITY RUB - 680.5710
4. HEAVENLY MANNA BBQ - 679.4284
5. DORAG Q - 676.5710
CHICKEN:
3. T.R.B.B.Q. - 176.5714
4. BAR-B-Q 101 - 174.8572
5. SULTAN’S OF SMOKE - 173.7144
RIBS:
1. GOVERNOR’S BBQ - 177.1428
4. DORAG Q - 172.5716
5. PE LITTLE THRIGS - 172.5714
CHICKEN:
1. ISLAND TIME GRILLIN - 172.0000
2. SAUCED! BBQ - 169.7144
5. SMOKE IT - 167.4286
PORK:
1. TWIST & SNOUT - 178.8572
2. THE EGGSEQUETIVE COUNCIL 178.2858
RIBS:
5. REDNECK SCIENTIFIC - 165.7142
BRISKET:
1. THE Q -TEAM - 177.7144
2. DORAG Q - 177.7142
3. BAR-B-Q 101 - 177.1428
PORK:
3. SAUCED! BBQ - 167.4286
BRISKET:
3. DPQ BBQ - 168.5714
5. 4:20 Q - 165.7142
COLUMBIA ELKS LODGE #594 BBQ
CONTEST
COLUMBIA, MO
GRAND CHAMPION: THERE’S NO
PLACE LIKE SM
RESERVE CHAMPION: 4 SMOKIN’
BUTTS
OVERALL:
1. THERE’S NO PLACE LIKE SM 696.5712
2. 4 SMOKIN’ BUTTS - 694.8568
3. B&B BBQ AND CATERING, LL 680.5710
4. RIPPEL-QUE - 679.9998
5. BELLY BROTHERS BBQ - 675.9998
CHICKEN:
1. WORLEY’S BBQ - 176.5716
2. 4 SMOKIN’ BUTTS - 176.5714
3. B-BOY’Z BBQ - 176.0000
4. OINK-A-DOODLE-MOO 1559 - 174.2858
5. RIPPEL-QUE - 174.2856
RIBS:
1. SMOKIN’ BARBEGGQUE - 173.7144
2. CALLAWAY CREMATORS - 173.1428
3. GILLY’S BBQ - 172.0002
5. BELLY BROTHERS BBQ - 170.2858
PORK:
1. 4 SMOKIN’ BUTTS - 177.7142
3. WORLEY’S BBQ - 172.5716
4. B-BOY’Z BBQ - 172.5714
5. Q LIVE CREW - 172.0000
BRISKET:
2. GRILLIN DRUNK - 175.4288
3. SMOKIN O BBQ - 173.1428
5. RIPPEL-QUE - 172.0000
MISSISSIPPI SPRINGFEST
ASHLAND, MS
GRAND CHAMPION: KILLER HOGS
RESERVE CHAMPION: KINNEY’S KOUNTRY KOOKERS
BBQ JAMBOREE
FREDERICKSBURG, VA
GRAND CHAMPION: HOG-IT-UP BBQ
BBQ
OVERALL:
1. HOG-IT-UP BBQ - 648.5714
3. SOUTHERN MARYLAND SMOKER 639.4290
4. MAN VS. PIG - 637.1430
5. COOL SMOKE - 636.5712
CHICKEN:
1. HOG-IT-UP BBQ - 170.2856
2. MAN VS. PIG - 168.0002
3. COOL SMOKE - 167.4284
4. CRUZEN 2 Q - 164.5712
5. BIG DAY BARBECUE - 164.5712
RIBS:
1. MAN VS. PIG - 167.4286
2. GOONEY CREEK BBQ - 163.4286
4. TEXAS RIB RANGERS - 161.1430
5. BLAZING SADDLES BBQ - 159.4288
PORK:
1. WOLF’S REVENGE BBQ TEAM 169.1430
3. GOONEY CREEK BBQ - 161.1430
4. HOG-IT-UP BBQ - 160.5714
5. SOUTHERN MARYLAND SMOKER 159.4288
BRISKET:
2. CRUZEN 2 Q - 168.0000
3. DAMAGE BBQ - 162.2860
4. HOLLABAC’S BBQ - 161.7146
5. HOG-IT-UP BBQ - 160.0000
NAPTOWN BARBAYQ
ANNAPOLIS, MD
GRAND CHAMPION: CHIX SWINE &
BOVINE BBQ.
RESERVE CHAMPION: JACKED UP BBQ
OVERALL:
1. CHIX SWINE & BOVINE BBQ. 673.7140
3. SMOKIS PORKIS - 659.4286
4. 3 EYZ BBQ - 648.5712
5. DEGUELLO BBQ - 644.5714
CHICKEN:
1. PEPPER MONKEY BBQ - 170.8572
2. MYERS MEATS - 168.5714
4. TEN OUNCE BBQ - 165.1430
5. 3 EYZ BBQ - 165.1428
RIBS:
1. EGGSTRA POINT BBQ - 172.5718
3. 3 EYZ BBQ - 169.1428
5. BUTTS UP BBQ - 166.2858
PORK:
4. BURNING HOT UNKNOWNS 167.4284
5. BIG MOOK’S BBQ - 166.8570
BRISKET:
2. DEGUELLO BBQ - 169.7144
3. BURNING HOT UNKNOWNS 165.1428
4. BBQ NUTS - 164.0000
5. TEN OUNCE BBQ - 164.0000
THORNTON, CO
GRAND CHAMPION: GOLDEN TOAD
RESERVE CHAMPION: SMOKIN’ ARMADILLOS
OVERALL:
1. GOLDEN TOAD - 676.5714
2. SMOKIN’ ARMADILLOS - 670.8578
4. 2 LIL’ MACS BBQ - 665.7140
5. GRILLS GONE WILD IOWA - 663.4284
CHICKEN:
1. GETTIN’ PIGGY WIT IT! - 172.0000
2. 2 LIL’ MACS BBQ - 171.9998
3. CHIBI-Q - 171.4284
5. STARS & STRIPES BBQ - 170.8570
RIBS:
3. BACKDRAFT BBQ - 170.2858
4. PEACE PIT BBQ - 170.2856
5. GETTIN’ PIGGY WIT IT! - 170.2854
PORK:
1. THESMOKERING.COM - 170.2856
2. SMOKIN’ TRIGGERS - 169.7144
3. LUCKY’S HAVE BBQ WILL TR 169.7142
5. DENVER CAJUN BBQ KREWE 169.1428
BRISKET:
2. GQUE - 171.9998
3. 2 LIL’ MACS BBQ - 170.8570
5. SMOKIN’ ARMADILLOS - 169.1430
NORTH PLATTE HONKY TONK
BARBECUE FESTIVAL
NORTH PLATTE, NE
GRAND CHAMPION: PHAT JACK’S BBQ
RESERVE CHAMPION: PARROTHEAD
SMOKERS
OVERALL:
1. PHAT JACK’S BBQ - 689.1426
3. RACCOON FLATS - 667.9996
4. BURNIN BOBS BUTTS N BONE 667.4286
5. LONE STAR SMOKE RANGERS 666.2856
CHICKEN:
1. RACCOON FLATS - 178.8572
2. DOUBLE TROUBLE + ONE BBQ 172.0000
3. QUAU - 171.9998
5. SMOKE N THE ROCKIES - 170.2856
RIBS:
2. SMOKE’N HOT BBQ - 177.1430
3. WHITE OAK CREEK SMOKERS 175.4286
4. LONE STAR SMOKE RANGERS 170.8570
5. FREDDIES FIREBOX - 170.8570
PORK:
1. TWSS BBQ - 172.5716
2. DAKOTA BBQ - 172.5714
5. TEAM BEHR BQ - 170.8572
BRISKET:
2. BUCK SNORT BBQ - 171.9998
3. DOUBLE TROUBLE + ONE BBQ 168.5714
4. BRISKET BOYS - 168.5712
5. QUAU - 168.5712
THE WHISTLESTOP FESTIVAL &
ROCKET CITY BBQ
HUNTSVILLE, AL
GRAND CHAMPION: SWIGGIN’ PIG
RESERVE CHAMPION: SOUTH PORK
OVERALL:
1. SWIGGIN’ PIG - 702.2858
2. SOUTH PORK - 699.4286
3. BUB-BA-Q - 696.5712
4. REDSTONE MWR BARB-B-CREW 693.1426
CHICKEN:
1. JOBEAZ BLAZIN BUTTS&WING 179.4286
2. SOUTH PORK - 179.4286
3. SWIGGIN’ PIG - 178.8572
4. BUB-BA-Q - 176.5714
5. SMOKE ME SILLY - 176.5714
RIBS:
1. BUB-BA-Q - 179.4286
3. FAT, DRUNK AND STUPID - 177.1430
4. HIGH ON THE HAWG - 176.5716
PORK:
3. DEEP SOUTH BBQ - 176.5714
4. SMOKE ME SILLY - 174.8570
5. LITTLE BIT OF R AND R - 174.2856
BRISKET:
1. SOUTH PORK - 180.0000
2. SWIGGIN’ PIG - 180.0000
3. LOTTA BULL - 176.0000
4. THE PIG EASY - 175.4288
5. 1709 BBQ - 175.4284
APPLE BLOSSOM BARBECUE
CONTEST
ST. JOSEPH, MO
GRAND CHAMPION: BIG T’Z Q CRU
RESERVE CHAMPION: TIPPYCANOE
BBQ CREW
OVERALL:
1. BIG T’Z Q CRU - 687.4282
3. WORTH HOLLAR’N BBQ - 684.0002
4. WE LIKE BIG BUTTS BBQ - 676.0002
5. PIG SKIN BBQ - 675.4284
CHICKEN:
2. EMERALD BUFFALO - 176.0000
4. BIG T’Z Q CRU - 174.2858
5. 4 LEGS UP BBQ - 174.2858
RIBS:
3. HIGHLINE BBQ - 173.1430
4. SLABS OF APPROVAL - 173.1428
PORK:
1. SLABS OF APPROVAL - 176.0002
3. PIG SKIN BBQ - 173.1428
4. DAWGHOUSE BBQ - 169.7144
BRISKET:
1. BIG T’Z Q CRU - 173.1428
2. STICK-N-CHICKS BBQ - 172.5714
5. PIG SKIN BBQ - 170.8572
TRUMAN HERITAGE FESTIVAL BBQ
CHAMPIONSHIP
GRANDVIEW, MO
GRAND CHAMPION: BURNT FINGER
BBQ
RESERVE CHAMPION: PIT PYRO’S
OVERALL:
1. BURNT FINGER BBQ - 677.1430
2. PIT PYRO’S - 671.4278
3. JUST BURNIN & PULLIN BBQ 662.8570
4. BID WIZ PLAYERS BBQ - 661.7140
5. THE SMOKING AUTHORITY - 659.4278
CHICKEN:
2. PIT PYRO’S - 172.5714
3. TREAT AMERICA SMOKERS - 169.1430
4. KC RIB DOCTOR - 165.7142
5. BIG O’S BBQ - 164.0000
RIBS:
1. UNCLE BO’S BBQ - 174.2858
2. BID WIZ PLAYERS BBQ - 174.2856
3. JUST-US LEAGUE BBQ - 170.2856
4. D-DON’S PIT CREW - 165.7142
5. TREAT AMERICA SMOKERS - 164.0000
OVERALL:
3. RIB CRIB PIG MEN - 681.7140
PORK:
1. BIG O’S BBQ - 179.4286
2. PIT PYRO’S - 174.8572
3. KC RIB DOCTOR - 173.1428
4. FISTFUL OF MEAT - 173.1428
5. FULL HOUSE BBQ - 171.9998
CHICKEN:
1. OKIE BOYS QUE - 177.1428
4. WILDCATTERS Q CREW - 176.0000
BRISKET:
2. NICKLE BOYS BBQ - 177.7142
3. SMOKEY BLUES BBQ - 173.1432
4. JUST BURNIN & PULLIN BBQ 173.1426
5. THE SMOKING AUTHORITY - 169.7140
RIBS:
2. SPICY SPITFIRE - 176.0000
3. HOT WIRE BBQ - 175.4288
4. NATIVE SMOKE - 173.1430
INLAND EMPIRE DIXIE SALSA BBQ
COMPETITION
ONTARIO, CA
GRAND CHAMPION: ALL SAUCED UP
RESERVE CHAMPION: THE PIT CREW
BBQ
OVERALL:
2. THE PIT CREW BBQ - 637.1430
3. THOMPSON TEXAS BBQ - 575.4288
4. REDHILL BBQ - 561.7144
CHICKEN:
RIBS:
PORK:
BRISKET:
SERTOMA 48 BBQ
LAWRENCE, KS
GRAND CHAMPION: FOUR MEN AND A
PIG
RESERVE CHAMPION: RIBS 4 U
OVERALL:
1. FOUR MEN AND A PIG - 683.4284
2. RIBS 4 U - 682.8566
3. DEAD LAST BBQ - 675.4288
4. BAYOU STYLE BBQ - 674.2856
CHICKEN:
1. PASSIONS OF THE PIT - 177.1428
2. RIBS 4 U - 176.5714
4. RUB ‘N WOOD - 172.5712
5. RUB ME TENDER RUB ME SWE 172.0000
RIBS:
2. PDT - 175.4286
4. BIG WIGS BBQ - 173.1430
5. RIBS 4 U - 171.9998
PORK:
2. UNCLE BC’S - 176.5714
3. XLNCNQ - 176.5714
4. BAD MOON SMOKIN - 174.2856
BRISKET:
1. TORNADIC BBQ - 179.4286
2. FAUX SHO - 178.2858
3. IT’S GETTIN’ THERE - 171.4286
4. BOYS CAN SMOKE - 170.8572
BREW, BLUES & BAR-B-Q COOK-OFF
LANSING, KS
GRAND CHAMPION: THIS IS HOW WE
QUE IT
RESERVE CHAMPION: MUCHIN HOGS @
THE HILTON
OVERALL:
1. THIS IS HOW WE QUE IT - 676.5712
2. MUCHIN HOGS @ THE HILTON 675.4282
3. CAN’T STOP THE SMOKE - 669.1424
4. KC CAN CREW - 667.4284
5. IOWA’S SMOKEY D’S BBQ - 665.7142
CHICKEN:
2. BLOWIN SMOKE - 174.2860
3. CRAZY BONES BBQ - 174.2856
5. DUNN UP BBQ - 173.1430
RIBS:
1. THAT’S ALL SMOKES - 173.7144
3. KC CAN CREW - 170.8572
5. MAKE ‘M SQUEAL - 169.7140
PORK:
1. BLOWIN SMOKE - 174.2858
2. BINGO PETE’S BBQ - 172.0000
4. GET IN MY BELLY BBQ - 171.4286
5. KRAZY UGLY COOKS - 171.4284
BRISKET:
1. CRAZY BONES BBQ - 176.5714
3. KC CAN CREW - 172.0000
5. CAN’T STOP THE SMOKE - 170.8570
SMOKE ON THE WATER
LIBERTY, IN
GRAND CHAMPION: VELVET SMOKE
RESERVE CHAMPION: SQUEALER’S
AWARD WINNING
PORK:
1. PORK ‘N MINDY - 178.2858
2. BAYOU STYLE BBQ - 174.2858
3. CRIMSON AND BLUE BBQ - 173.7142
4. BREW-TAL BBQ - 171.4286
OVERALL:
1. VELVET SMOKE - 681.1426
2. SQUEALER’S AWARD WINNING 673.7138
3. RIB RUNNERS - 665.7144
4. MAC ATTACK BBQ - 665.7138
5. HOOSIER FAVORITE BBQ - 663.9998
BRISKET:
1. HOT MEAT SMOKERS - 174.2856
3. MY THREE SONS - 170.8572
4. HALL OF FLAME - 169.7142
5. RIBS 4 U - 169.7142
CHICKEN:
1. WEQ4U - 173.7144
2. HOGAHOLICS BBQ - 169.1430
3. BERKEE RAE’S BBQ - 168.5714
5. WEISKRACKS BBQ - 168.0000
BIXBY BBQ ‘N MUSIC
BIXBY, OK
GRAND CHAMPION: BUFFALO’S BBQ
RESERVE CHAMPION: BUTCHER BBQ
RIBS:
4. ABLE ACRES - 172.5714
5. BRONZE STAR BBQ - 170.8572
PORK:
1. BLUE CHIP BBQ - 171.9998
5. WEISKRACKS BBQ - 168.0000
BRISKET:
3. HUG HOGS - 170.2858
5. WILBUR’S LAST RIDE - 169.1428
SMOKE IN THE VALLEY BBQ
COMPETITION
GREEN LANE, PA
GRAND CHAMPION: LO’-N-SLO’ BBQ
RESERVE CHAMPION: 3 EYZ BBQ
OVERALL:
1. LO’-N-SLO’ BBQ - 652.0000
2. 3 EYZ BBQ - 649.7142
3. LAKESIDE SMOKERS - 648.5712
4. SMOKOPOLIS BBQ - 646.2856
5. TASTY LICKS BBQ - 638.2856
CHICKEN:
1. CAN’T STOP GRILLIN’ - 173.1430
2. PYSCHEDELIC SMOKE BBQ - 170.8572
3. 4:20 - 169.7146
4. LO’-N-SLO’ BBQ - 168.5714
5. WILBUR’S REVENGE - 168.0000
RIBS:
1. SMOKIN’ GNOME BBQ - 167.4288
2. CHICKEN CHOKERS - 166.2858
4. LO’-N-SLO’ BBQ - 164.5716
5. MAX CUE - 164.0002
PORK:
2. SHADY CREW BBQ - 167.9998
3. TASTY LICKS BBQ - 166.8572
BRISKET:
1. SMOKERHEAD - 166.2856
2. YABBA DABBA QUE! - 166.2856
3. CHICKEN CHOKERS - 165.7142
4. 3 EYZ BBQ - 165.1428
WILD WEST BBQ
LAMAR, CO
GRAND CHAMPION: SMOKE N THE
ROCKIES
RESERVE CHAMPION: FLYBOY BBQ
OVERALL:
2. FLYBOY BBQ - 669.1426
4. WILD HOGS BBQ - 661.7140
5. BURNIN BOB’S BUTTS N BON 656.5708
CHICKEN:
2. SCORCH AND RESQUE - 168.5714
4. FLYBOY BBQ - 168.0000
5. SMOKIN SWINE BBQ - 168.0000
RIBS:
4. LUCKY’S HAVE BBQ WILL TR 165.1428
5. FLYBOY BBQ - 165.1428
PORK:
3. SMOKIN SWINE BBQ - 166.2858
4. FLYBOY BBQ - 164.5714
BRISKET:
1. FLORIDA SKIN & BONES - 172.5714
3. FLYBOY BBQ - 171.4284
4. SCORCH AND RESQUE - 164.0000
5. HART BURNIN’ BBQ - 164.0000
ROMAN ROAST ON THE RIVER
(GBC QUALIFIER)
STATE CHAMPIONSHIP 37TEAMS
ROME, GA
GRAND CHAMPION: SMOKE ON THIS
RESERVE CHAMPION: THE RIGHT
STUFF
OVERALL:
3. KUDZU Q - 689.7138
4. JACK’S NEW SOUTH - 684.5712
5. OLD PLANTATION - 683.4282
CHICKEN:
2. 2 WORTHLESS NUTS - 174.2858
4. BEN’S BEST Q & STEW - 173.7144
5. THE PIG LEBOWSKI - 173.7142
RIBS:
2. THE PIT CREW - 177.1430
3. UNCLE CHET’S BBQ - 175.4284
4. TNT SOUTHERN BBQ - 174.8572
5. BACKYARD CUISINE - 174.8570
PORK:
1. BACKYARD CUISINE - 176.5716
2. BITE ME BBQ - 172.5714
3. JACK’S NEW SOUTH - 172.0000
5. GOVERNOR’S BBQ - 171.9998
BRISKET:
1. KUDZU Q - 178.8572
3. CHOO CHOO TRAIN BBQ - 173.7144
5. CURLY TAILS - 173.1428
(REGIONAL)
ALBUQUERQUE, NM 30 TEAMS
GRAND CHAMPION: WHO’S SMOKIN’
NOW
RESERVE CHAMPION: GRILLS GONE
WILD IOWA
OVERALL:
1. WHO’S SMOKIN’ NOW - 666.2856
CHICKEN:
2. 2 LIL’ MACS BBQ - 175.4286
3. OREO - 170.8570
5. R & R BBQ - 166.8572
RIBS:
1. BIG PIG BBQ - 173.1430
3. KISS OF SMOKE BBQ - 170.2858
4. RYTHM ‘N QUE - 168.5712
5. DJS SMOKIN’ BBQ - 166.8572
PORK:
1. WHO’S SMOKIN’ NOW - 178.8572
5. POKE IN DA EYE - 167.9998
BRISKET:
1. SMOKIN’ TRIGGERS - 174.2858
4. TRAILHOUND SMOKERS BBQ 166.2858
5. HOGHOUND BARBEQUE - 165.1430
BBQ IN THE BLUFFS
COUNCIL BLUFFS, IA
GRAND CHAMPION: BIG T’Z Q CRU
RESERVE CHAMPION: WOODWARD
BAR-B-QUE
OVERALL:
1. BIG T’Z Q CRU - 662.2854
2. WOODWARD BAR-B-QUE - 661.1426
3. PIG SKIN BBQ - 653.1426
4. SMOKER’S PURGATORY - 653.1424
CHICKEN:
1. BIG T’Z Q CRU - 170.2856
3. PHAT JACK’S - 166.2858
RIBS:
1. SMOKEY D’S WANNABEES - 168.0000
2. A BOY & HIS BBQ - 165.7142
3. FLYIN WRENCH SMOKIN PIT 164.0000
4. SMOKER’S PURGATORY - 163.4284
PORK:
1. SMOKEY BEARS - 173.7144
2. SPITFIRE - 172.0000
3. PIG SKIN BBQ - 171.4286
4. SPANKY AND THE MEAT MAFI 169.1428
5. PORK PATROL BBQ - 169.1428
BRISKET:
1. PIG SKIN BBQ - 168.5714
3. BIG T’Z Q CRU - 167.4284
4. BODACIOUS BUTTS & BONES 166.8570
BOOTS & BBQ FESTIVAL
CLAREMORE, OK
GRAND CHAMPION: LITTLE PIG TOWN
RESERVE CHAMPION: J P CUSTOM
SMOKERS
OVERALL:
2. J P CUSTOM SMOKERS - 693.7142
4. HABITUAL SMOKERS - 689.1430
CHICKEN:
1. HABITUAL SMOKERS - 178.8572
4. BUZZARD BAIT BBQ & CHILI 174.2858
RIBS:
2. HARDWAY BARBECUE - 176.0000
5. SUNRISE BBQ - 172.0000
PORK:
2. BEDLAM BARBECUE OK - 177.7144
4. HARDWAY BARBECUE - 175.4286
BRISKET:
BATTLE OF BRANDON BBQ
CHALLENGE
BRANDON, MS
GRAND CHAMPION: BAYOU BOOGIE
BBQ
RESERVE CHAMPION: THE BLUE
BLOODS
OVERALL:
1. BAYOU BOOGIE BBQ - 703.9996
2. THE BLUE BLOODS - 696.5712
3. FIRE DANCER BBQ - 686.2856
5. BLIND HOG BBQ - 682.2854
CHICKEN:
1. GIVE IT TO GOD - 178.2858
2. 3 WITTLE PIGS - 175.4286
RIBS:
1. JUDGES Q - 177.1430
4. BAR-MILL-QUE - 174.2858
5. INDUSTRIAL STRENGTH STEE 171.4286
PORK:
1. BULLMOOSE SMOKERS - 177.7142
3. SWEET DREAMS BBQ - 175.4284
4. HEARTS ON FIRE BBQ - 174.8572
5. GIVE IT TO GOD - 173.7142
BRISKET:
2. HIGH ON THE HOG - 178.2858
KICK-OFF COOK-OFF
FLORISSANT, MO
GRAND CHAMPION: BLAZIN’ BLUES
BBQ
RESERVE CHAMPION: BREWMASTERS
BAR-B-QUE
OVERALL:
1. BLAZIN’ BLUES BBQ - 690.8572
2. BREWMASTERS BAR-B-QUE - 685.1428
3. GILLY’S BBQ - 682.8572
4. QUAU - 673.1430
5. RIPPEL-QUE - 669.7140
CHICKEN:
2. 4 SMOKIN’ BUTTS - 175.4286
4. MCFRANKENBOO BBQ - 174.2856
5. GOOD GRIEF - 173.7146
RIBS:
1. SMOKIN’ T’S - 172.5716
2. BONEHEAD BBQ - 171.4286
3. RIPPEL-QUE - 169.7142
5. BAUMANN’S FINE MEATS - 168.5714
PORK:
1. GILLY’S BBQ - 175.4286
3. QUAU - 172.5714
5. SHAKE’ N BAKE BBQ - 170.8570
BRISKET:
1. GOOD GRIEF - 173.7144
4. GILLY’S BBQ - 170.8570
5. DC’S SMOKIN’ BBQ - 169.1428
PLATTE CITY BBQ COOK-OFF
PLATTE CITY, MO
GRAND CHAMPION: BARE BONES BBQ
TEAM
RESERVE CHAMPION: BIG O’S BBQ
OVERALL:
1. BARE BONES BBQ TEAM - 685.1426
2. BIG O’S BBQ - 683.4280
4. MASTERQUE - 677.1428
5. LIL’ FIDDLER’S - 674.8574
CHICKEN:
1. SMOKETACULAR - 177.7142
2. SMOKIN’ BAD HABIT - 174.8572
4. FERRIS QUEHLER’S DAY OFF 172.0000
5. STICKS N CHICKS BBQ - 171.9998
RIBS:
1. BINGO PETE’S BBQ - 177.7144
2. APPLE MARKET SMOKERS - 173.7142
3. LIL’ FIDDLER’S - 172.0002
4. STICKS N CHICKS BBQ - 171.4286
5. TENDER RACKS N’ SMOKIN B 171.4284
PORK:
1. PURE SMOKE - 178.8572
3. GONNA GET MESSY - 176.5716
4. GRILLAS BBQ TEAM - 176.5714
5. SMOKIN ELVISES - 174.2856
BRISKET:
1. BIG O’S BBQ - 179.4286
3. MR. BIBS BBQ - 173.7142
4. SMOKETACULAR - 171.4286
5. BURNING SENSATIONS - 170.2856
RODS, RIBS & ROCK-N-ROLL
MANHATTAN, KS
GRAND CHAMPION: TRUEBUD BBQ
RESERVE CHAMPION: WILMA BBQ
OVERALL:
2. WILMA BBQ - 645.1430
3. YARD TIME BBQ - 643.4286
5. B & C SMOKERS - 639.9994
CHICKEN:
1. SMOKE ON WHEELS - 166.2856
2. MAC’S BBQ - 165.1428
4. MUDDY BUTTS BBQ - 164.5714
5. THREEBROTHERSDIFFERENTMO 162.8574
RIBS:
2. WILMA BBQ - 166.8574
3. B & C SMOKERS - 164.5714
5. HAWG SQUADRON BBQ - 163.4286
PORK:
1. B & C SMOKERS - 170.2856
2. BADAMS BBQ - 169.7144
3. PORKYMCBEEFANDTHECLUCKER 168.5714
5. YARD TIME BBQ - 166.2858
BRISKET:
1. MAC’S BBQ - 164.5714
2. SMOKE ON WHEELS - 164.5712
4. WILMA BBQ - 161.7144
5. SMOKIN ED’S - 161.7140
WEST COAST BBQ CLASSIC
LONG BEACH, CA
GRAND CHAMPION: ALL SAUCED UP
RESERVE CHAMPION: LEFT COAST Q
OVERALL:
2. LEFT COAST Q - 675.9996
3. FUNTIME BBQ - 667.4288
4. WHEN PIGS FLY BBQ - 663.4280
5. EADS’ DOWNHOME - 658.2858
CHICKEN:
3. SIMPLY MARVELOUS BBQ - 173.1428
4. SMOKIN MO’S - 172.0002
5. LEFT COAST Q - 171.4284
RIBS:
2. WHEN PIGS FLY BBQ - 174.8570
3. BIG DADDY’S Q’N CREW - 172.0002
4. ROOFTOP BARBEQUE - 170.2860
PORK:
2. SMOKIN MO’S - 171.4284
4. QUED UP - 167.4284
5. TRES JEFES - 165.7144
BRISKET:
1. LEFT COAST Q - 172.5714
3. CHILLIN ‘N’ GRILLIN BBQ - 168.0000
4. SOAKED IN SMOKE - 165.1428
BOSS HOG COOK-OFF
(GBC QUALIFIER)
WAYNESBORO, GA
GRAND CHAMPION: BUB-BA-Q
RESERVE CHAMPION: NAKED BONES
OVERALL:
1. BUB-BA-Q - 684.5712
2. NAKED BONES - 681.1428
3. SCREAMIN NITE HOG - 681.1426
4. WICKED QUE - 679.4284
5. TWO OLD MEN & A GRILL - 677.7140
CHICKEN:
1. TWO OLD MEN & A GRILL - 176.0000
3. FATBOYZ BARBEQUE GA - 173.1428
4. MIDNIGHT BURN - 173.1428
5. LIP SMACKIN OINKERS - 172.0000
RIBS:
1. BIG J AND THE BUTTS - 175.4286
2. WAYLON’S WICKEDLY GOOD Q 175.4286
3. FATBOYZ BARBEQUE GA - 172.0004
4. KILLER B’S BBQ - 172.0002
5. BUB-BA-Q - 171.4286
PORK:
1. FIRE IN THE HOLE BBQ - 173.1428
2. BUB-BA-Q - 173.1428
3. RESCUE SMOKERS - 171.9998
4. WICKED QUE - 170.8570
BRISKET:
1. WICKED QUE - 179.4286
2. BRITTONS BBQ - 177.7144
3. SMOKE THIS - 174.2856
4. KILLER B’S BBQ - 173.1426
5. SCREAMIN NITE HOG - 173.1426
KCBS Upcoming Events
06/08/2012-06/09/2012: Mayetta, KS. Keepers of the
Fire BBQ Contest. Tracy Satterfield. Phone: 816806-9402. Email: [email protected]. Website:
http://www.pbpgaming.com.
June
06/01/2012-06/02/2012: Lee’s Summit, MO. Smokin’
on the Summit. Lane Constant. Email: [email protected]. Website: http://www.smokinonthesummitbbq.com. St. Champ.
06/01/2012-06/02/2012: Valley Center, KS. Valley
Center Spring Fling. Marshella Peterson. Phone:
316-755-7340. Email: [email protected]. Website: http://www.vckschamber.com. St. Champ.
06/01/2012-06/02/2012: Marysville, KS. Big Blue
Barbeque Championship. Allie Argo. Phone: 785562-8374. Email: [email protected].
Website: http://www.bigbluebbqmarysville.com/. St.
Champ.
06/01/2012-06/02/2012: Lake Ozark, MO. Lake of
the Ozarks Blues and BBQ. Jon Hartenstein. Phone:
573-480-9866. Email: [email protected]. St. Champ.
06/01/2012-06/02/2012: Armada, MI. Armada Meats
and Motors Cook-Off. Phillip Kent. Phone: 586-7845488 or 586-531-3490. Fax: 586-784-9723. Email:
[email protected]. Website: http://www.armadafair.org. St. Champ.
06/01/2012-06/02/2012: Marietta, GA. Sam’s Club
National BBQ Tour. KCBS OFFICE. Phone: 800963-5227. Website: http://www.kcbs.us.
06/01/2012-06/02/2012: McLouth, KS. McLouth
BBQ Blowout 21st Annual. Cliff Weeks. Phone: 913796-6122. Email: [email protected]. Website:
http://www.mclouthbbq.com. St. Champ.
06/08/2012-06/09/2012: Tryon, NC. Blue Ridge BBQ
Festival. Christina Feagan Carl Wharton. Phone:
828-859-7427 or 828-817-3691. Email: christina@
carolinafoothillschamber.com. Website: http://www.
blueridgebbqfestival.com. St. Champ.
06/08/2012-06/09/2012: Wynne, AR. Delta Smoke
BBQ Contest. Chad House & Pam Hess. Phone:
870-945-0880. Email: [email protected] or [email protected] . Website: http://www.keepwynnesmiling.org. St. Champ.
06/08/2012-06/09/2012: Huntsville, AL. Sam’s Club
National BBQ Tour. KCBS Office. Phone: 800-9635227. Website: http://www.kcbs.us. St. Champ.
06/08/2012-06/09/2012: Costa Mesa, CA. Que’n for
the Kids-OC BBQ Festival. Kelleigh Strobel. 1723 S.
Claudina Way . Phone: 714-408-9781 or 626-7805359. Fax: 714-956-1475. Email: [email protected]. Website: http://www.ocbbqfestival.com. St.
Champ.
06/08/2012-06/09/2012: Ottumwa, IA. Bridge City
BBQ Fest. Larry Gawronski. Phone: 641-684-7000
x222. Email: [email protected]. Website:
http://www.bridgeviewcenter.com. St. Champ.
06/08/2012-06/09/2012: Pueblo, CO. Boats, Bands
and BBQ. Kevin Ortiz. Phone: 719-595-0242 or
719-406-3460. Fax: 719-583-4696. Email: kevin@
puebloharp.com. Website: http://www.puebloharp.
com. St. Champ.
06/08/2012-06/10/2012: St. Charles, IL. Firin’ up
the Fox. Justine Shaw Kevin Call. Phone: 630338-2533. Email: [email protected]. Website:
http://www.prideofthefox.com. St. Champ.
06/01/2012-06/02/2012: Lincolnton, NC. Lincolnton
Hog Happenin’. Abby Cole. Phone: 704-736-8915.
Email: [email protected]. Website: http://www.
hoghappenin.org. St. Champ.
06/08/2012-06/09/2012: Raytown, MO. Raytown
State Championship BBQ Cookoff. Vicki Turnbow.
Phone: 816-353-8500. Email: [email protected]. Website: http://www.raytownchamber.
com. St. Champ.
06/01/2012-06/02/2012: Huron, SD. Original SD
BBQ Championship. Candi Hettinger. 1725 Dakota
Ave S. Phone: 605-352-0000 or 605-353-5549. Fax:
605-352-8321. Email: [email protected].
Website: http://www.sdbbqchampionships.com. St.
Champ.
06/08/2012-06/09/2012: Fredonia, KS. Ol’ Glory
BBQ Bash. Dale Fritz. Phone: 620-378-3221 or 918899-1754. Email: fredoniakschamber@centurylink.
net. Website: http://www.olglorybbqbash.com. St.
Champ.
06/01/2012-06/02/2012: Hannibal, MO. Muddy Water BBQ Festival. Chris Dryden. Phone: 573-7953372. Email: [email protected]. St. Champ.
06/08/2012-06/09/2012: Montello, WI. Poor Que.
Anita Moore. Phone: 920-295-3647. Email: [email protected]. Website: http://www.4amoores.
com. St. Champ.
06/01/2012-06/02/2012: Sallisaw, OK. That BBQ
Thang in the Sprang. Judy Martens. Phone: 918-7752558. Email: [email protected]. Website:
http://www.sallisawchamber.com. St. Champ.
06/14/2012-06/16/2012: Frisco, CO. Colorado Barbecue Challenge. Nora Gilbertson. Phone: 970-6689120. Email: [email protected]. Website:
http://www.townoffrisco.com. St. Champ.
06/01/2012-06/02/2012: Memphis, TN. Variety Children’s Charity Barbecue Bash. Sherri Schwartz.
Phone: 901-409-6695. Email: [email protected]. Website: http://www.memphisvarietybbqbash.org. St. Champ.
06/15/2012-06/16/2012: Storm Lake, IA. Lakefest
BBQ Contest. Katelyn Adams. 119 W. 6th St/PO Box
584. Phone: 712-732-3780 or 712-660-0244. Fax:
712-732-1511. Email: kadams@stormlakeunited.
com. Website: http://www.visitstormlake.com. St.
Champ.
06/01/2012-06/02/2012: Upper Marlboro, MD. Beltway BBQ Showdown. Jonathan Jones. Phone: 301568-7719. Email: [email protected]. St.
Champ.
06/01/2012-06/02/2012: Fair Oaks, IN. Milk Cow
Music Festival. Jed Stockton. 856 N. 600 E.. Phone:
219-394-2025 or x 323. Email: [email protected].
Website: http://www.fofarms.com. St. Champ.
06/01/2012-06/02/2012: Canon City, CO. Royal
Gorge Holy Smoke BBQ Showdown. Autumn Dever. Phone: 719-42-7662. Email: adever@uaacog.
com. Website: http://www.holy-smoke-bbq.com. St.
Champ.
06/01/2012-06/02/2012: Owatonna, MN. Smokin’ in
Steele. Joe Elbert. Phone: 5074-279-4015. Email:
[email protected]. Website: http://www.smokininsteele.com. St. Champ.
06/08/2012-06/09/2012: Marietta, OH. Brick Street
BBQ. Mallory Greenham. Phone: 740-885-8194.
Email: [email protected]. Website: http://
brickstreetbbq.com. St. Champ.
06/08/2012-06/09/2012: Tonganoxie, KS. Tonga
Days BBQ. Jim Gambrill. Phone: 913-845-2949.
Email: [email protected]. St. Champ.
06/15/2012-06/16/2012: Davenport, IA. Mr. BBQ
Barbeque Challenge. Glenn Rohm. Phone: 309-7997469. Email: [email protected]. Website:
http://www.mrmrally.com. St. Champ.
06/15/2012-06/17/2012: Wilson, NY. Crossborder
Blues, Brews and Que. Kathy O’Keefe. Phone: 716622-8329. Email: [email protected].
06/15/2012-06/17/2012: Merrimack, NH. Rock ‘n
Ribfest. Colleen Westcott. Phone: 603-889-4112.
06/15/2012-06/16/2012: Chandler, OK. Hog Wild
BBQ & Chrome Fest. Chandler Area of Commerce.
Phone: 405-258-0593. Email: [email protected]. Website: http://www.chandlerok.com. St.
Champ.
06/15/2012-06/16/2012: Frederick, MD. Central MD
Swinetastic BBQ Festival. Chris Carter. Phone: 301829-2222. Email: [email protected]. Website:
http://www.swinetasticbbq.com. St. Champ.
06/15/2012-06/16/2012: Hernando, MS. The Desoto
Shrine Club 4th Annual 2012 BBQ Cookoff. Doug
Francis. PO Box 511 . Phone: 901-487-6785. Email:
[email protected]. Website: http://www.desotobbq.com. St. Champ.
06/15/2012-06/16/2012: Belleville, IL. Dadfest Belleville Rotary Club. Doug Wilks. Phone: 618-7791041. Email: [email protected]. Website:
http://www.Belleville.Rotary-Clubs.org. St. Champ.
06/22/2012-06/23/2012: Temecula, CA. Pechanga
BBQ Championship. Henry Silvestre. Phone: 951445-1903. Email: [email protected]. Website:
http://www.fit2gobbqevetns.com. St. Champ.
06/15/2012-06/16/2012: Williams, AZ. 3rd Annual
Northern Arizona Barbeque Festival. Arlie Bragg.
Phone: 615-477-7447. Email: arlieque@comcast.
net. Website: http://www.experiencewilliams.com. St.
Champ.
06/23/2012-06/24/2012: Washingtnn, DC. Safeway National Capital Barbecue Battle. Doug
Halo & Kathy Halo. Phone: 703-799-0523 or
703-799-0523Email: [email protected] or [email protected]. Website: http://www.bbqdc.com. St.
Champ.
06/15/2012-06/16/2012: Euharlee, GA. Covered
Bridge ‘Que GBC Qualifier. Gowan Fenley. Phone:
678-231-5064. Email: [email protected]. Website:
http://www.euharlee.com. St. Champ.
06/15/2012-06/16/2012: Jeffersonville, IN. Smokin’
on the River. Daniel Skaggs. Phone: 502-259-8734
or 502-259-8734. Email: [email protected].
Website: http://www.smokinontheriverbbq.com. St.
Champ.
06/15/2012-06/16/2012: North Charleston, SC.
Sam’s Club National BBQ Tour. KCBS OFFICE.
Phone: 800-963-5227. Website: http://www.kcbs.us.
06/16/2012-06/17/2012: State Center, IA. State Center Rose Festival BBQ Championship. Trish Taft.
Phone: 641-751-0907. Email: [email protected].
Website: http://www.bbqstatecenter.com. St. Champ.
06/21/2012-06/24/2012: Denver, CO. The Colorado
Experience. James Blair. Phone: 720-275-7356.
Email: [email protected]. Website:
http://www.thecoloradoexperience.com. St. Champ.
06/22/2012-06/23/2012: Auburn Hills, MI. Auburn
Hills Barbecue Cook-Off. Shawn Keenan. Phone:
Website: http://www.auburnhills.org. St. Champ.
06/22/2012-06/23/2012: Lenexa, KS. The Great
Lenexa BBQ Battle. Lindsay Hart. Phone: 913-4777130. Email: [email protected]. Website: http://
lenexabbq.org. St. Champ.
06/22/2012-06/23/2012: Effingham, IL. The Legacy
BBQ Championship. Tyson Reed. Phone: 217-3423494. Fax: 217-342-4109. Email: tyson@legacyhd.
com. Website: http://www.legacyhd.com. St. Champ.
06/22/2012-06/23/2012: Greensboro, NC. Sam’s
Club National BBQ Tour. KCBS Office. Phone:
800-963-5227. Email: [email protected]. Website: http://
www.kcbs.us.
06/22/2012-06/24/2012: Hamburg, NY. Boston Hills
BBQ Fest. Mike Cartechine. Phone: 716-646-9199.
http://www.bostonhillsbbqfest.com. St. Champ.
06/23/2012-06/24/2012: Old Orchard Beach, ME.
Smokin’ @ the Ballpark BBQ Festival. Sharri Macdonald. Phone: 207-590-4201. Email: smacdonald@
maine.rr.com. Website: http://www.oob365.com/smokinattheballpark.htm. St. Champ.
06/29/2012-06/30/2012: Covington, VA. Covington
Cork and Pork Festival. Les Balgavy. Phone: 540960-1532. Email: [email protected]. Website:
http://www.covingtoncorkandpork.com. St. Champ.
06/29/2012-06/30/2012: Santa Clara, CA. Silicon
Valley BBQ Championships. Frank Walsh. Phone:
408-219-1852. Fax: 408-970-0930. Email: frank@
svbbq.com. Website: http://www.svbbq.com. St.
Champ.
06/29/2012-06/30/2012: Artesia, NM. Smokin’ on
the Pecos. David Grousnick. Phone: 575-513-4291.
www.smokinonthepecos.us. St. Champ.
06/29/2012-06/30/2012: Coalville, UT. 1st Annual
Coalville Pig-Out BBQ Competition. Tom Duncan
Sr.. 70 S. Val Vista Dr. Ste A3-419. Phone: 480-2338806 or 480-209-9685. Fax: 480-275-2877. Email:
[email protected]. Website: http://www.whiskeyranchbbq.com.
06/29/2012-07/01/2012: Lake Placid, NY. I Love
Barbecue & Music Festival (ILBBQF). Dmitry Feld.
SYC 8 Cummins Rd, PO Box 1122. Phone: 518-5238786 or 518-637-1593. Fax: 518-523-4106. Email:
[email protected]. Website: http://www.shipmanyouthcenter.com. St. Champ.
06/29/2012-06/30/2012: Cameron, MO. Crossroads
BBQ Cook-off. Michelle Fagerstone. Phone: 816632-2005. Email: [email protected].
Website: http://www.cameronmochamber.com. St.
Champ.
06/29/2012-06/30/2012: Canton, OH. Sam’s Club
06/29/2012-06/30/2012: Anaheim, CA. Phoenix
Club BBQ Challenge (I). Henry Silvestre. Phone:
http://www.fit2gobbqevents.com. St. Champ.
06/22/2012-06/23/2012: Franklin, IN. Smoke on the
Square: In Memory of David Harness. Brian Herbert. Phone: 317-902-2407. Email: thinbluebbq@
gmail.com. Website: http://www.thinbluebbq.us/
smokeonthesquare. St. Champ.
06/30/2012-07/01/2012: Meridian, ID. Northwest
Ribfest. Kasey Thompson. Phone: 208-340-0600.
Fax: 208-908-7057. Email: kasey@promoteidaho.
com. Website: http://www.helpidaho.com.
06/22/2012-06/23/2012: Seymour, MO. Rock’n Freedom. April Hepko. Phone: 417-224-7671. Email:
[email protected]. Website: http://
www.rocknfreedom.com. St. Champ.
06/30/2012-07/01/2012: Anaheim, CA. Phoenix
Club BBQ Challenge (II). Henry Silvestre. Phone:
06/22/2012-06/23/2012: Apex, NC. Peak City Pig
Fest. Graham H. Wilson. Phone: 919-362-7141.
06/30/2012-07/01/2012: Girard, KS. Smokin Hot
BBQ & Fireworks. Christina Vulgamore. PO Box 67.
Phone: 620-724-4338. Fax: 620-724-8113. Email:
[email protected]. Website: http://www.smokinghotbbq.com. St. Champ.
06/22/2012-06/23/2012: Clarksville, TN. Queen City
BBQ Cookoff. Wayne Abrams. Phone: 931-552-3512.
queencitybbqcookoff.com.
06/22/2012-06/23/2012: Okemah, OK. Okfuskee Volunteer Firefighter’s Wildfire Cook-off. Sheri Friend
Greg Scott. [email protected]. Phone: 918623-6091 or 918-724-7145 (after 5 pm). Email: [email protected]. Website: http://www.
okemahok.org. St. Champ.
06/22/2012-06/23/2012: Palmyra, VA. BBQ, Bands
& Brews. Scott Valentine. Phone: 434-589-8637 or
434-566-5795. Fax: 434-589-6212. Email: [email protected]. Website: http://www.
fluvannachamber.org. St. Champ.
06/22/2012-06/23/2012: Marshalltown, IA. Iowa
State Barbeque Championships. Bob Wenner.
Phone: 641-752-3302. Email: bob50158@gmail.
com. St. Champ.
July
07/03/2012-07/04/2012: Whiting, IA. Whiting 4th of
July BBQ Cook-Off. Kurt Neldeberg. Phone: 712455-2095 or 712-251-7861. Email: [email protected]. Website: http://www.whitingbbqcookoff.
com. St. Champ.
07/06/2012-07/07/2012: Benton, IL. The Best Dam
BBQ Cookoff. Chuck Cockrum. Phone: 618-9276157. Email: [email protected]. Website:
http://www.bestdambbqcookoff.com. St. Champ.
07/06/2012-07/07/2012: Southgate, MI. Sam’s Club
07/06/2012-07/08/2012: Brockport, NY. Brockport
BBQ & Blues Festival. Robert Blair. Phone: 585-4725093. Email: [email protected]. Website:
http://www.brockportbbqfest.com. St. Champ.
07/06/2012-07/07/2012: Holbrook, AZ. 2nd Annual
Holbrook Ace inthe Hole BBQ Cook-off. Tom Duncan. 1227 S. Kendra St.. Phone: 480-209-9685 or
480-209-9685. Fax: 480-275-2877. Email: wrbbq7@
gmail.com. Website: http://www.whiskeyranchbbq.
com. St. Champ.
07/06/2012-07/07/2012: Staunton, VA. Valley Freedom Festival BBQ Competition. Kimberly Dritto.
Phone: 540-213-8037 or 540-213-6976. Fax: 540213-8030. Email: [email protected]. Website:
http://www.shenandoahhd.com.
07/06/2012-07/07/2012: Rio Rancho, NM. Rio Rancho NM 9th Annual Pork & Brew. Art Perez. Phone:
Website: http://www.ci.rio-rancho.nm.us. St. Champ.
07/06/2012-07/07/2012: Oakland, CA. Bay Area
BBQ Championship. Jennifer Harper. 111 Myrtle St.
#102. Phone: 510-759-1271 or 510-759-1271. Email:
[email protected]. Website: http://www.bayareabbq.org. St. Champ.
07/13/2012-07/15/2012: North Wildwood, NJ. New
Jersey State Barbecue Championship. Eric Shonkus.
Website: http://njbbq.com. St. Champ.
07/13/2012-07/14/2012: Kettering, OH. Ohio Veterans Barbecue Cookoff. Jim Weaver. Phone: 937-2418731. Email: [email protected]. Website: http://
www.ohioveteransbbq.com. St. Champ.
07/13/2012-07/14/2012: Santa Rosa, CA. Wine
Country Big Q. Judy Groverman Walker. Phone:
http://www.winecountrybigq.com. St. Champ.
07/13/2012-07/14/2012: Madison, WI. Sam’s Club
07/13/2012-07/14/2012: Greenwood, SC. SC Festival
of Discovery. Angie Jones. Phone: 864-942-8448.
http://www.festivalofdiscovery.com. St. Champ.
07/13/2012-07/14/2012: Wellsville, MO. 5th Annual
Wellsville BBQCookoff. Pat Pursifull. Phone: 573684-3131. Email: [email protected]. Website:
http://wellsvillebbqcookoff.com. St. Champ.
07/13/2012-07/14/2012: Gettysburg, PA. The BBQ
Skirmish. Dan Zalewski. Email: [email protected]. Website: http://www.adamsarts.org. St.
Champ.
07/13/2012-07/14/2012: Norman, OK. 1st Annual
Smokin’ Up a Storm Charity BBQ Challenge. Matthew Armistead. 1309 Foxfire St. Phone: 405-8191718. Email: [email protected]. Website: http://smokinupastorm.com. St. Champ.
07/14/2012-07/15/2012: Troy, NY. Troy Pig Out. Elizabeth Young. Phone: 518-279-7997. Email: info@
troybid.org. Website: http://www.troypigout.com. St.
Champ.
07/14/2012-07/15/2012: Weston, MO. Weston Sizzlers . Dena Minor. Phone: 816-640-2224. Email:
[email protected]. Website: http://www.westonbbq.com. St. Champ.
07/14/2012-07/15/2012: Nanaimo, BC. Nanaimo
Barbecue Festival. Malvern Makuyana. 3073 McCauley Dr. Phone: 250-619-6344. Email: malvern@
nanaimobbqfest.com.
Website:
http://www.nanaimobbqfest.com.
07/20/2012-07/21/2012: Bellevue, NE. Riverfest
2012: Red, White, & Que. Megan Lucas. Phone:
402-898-3000. Email: bellevue@bellevuenebraska.
com. Website: http://www.bellevuenebraska.com. St.
Champ.
07/20/2012-07/21/2012: Louisa, VA. Que and Cruz
Summer Festial. Bill Small. Phone: 540-223-6329.
www.queandcruz.com. St. Champ.
07/20/2012-07/21/2012: Kingsford, MI. 8th Annual
U.P. Hog Wild. John Bertoldi. Phone: 906-774-1707.
www.uphogwild.com. St. Champ.
07/20/2012-07/21/2012: Laramie, WY. Griller’s
Cup. Dee Bott. Phone: 307-742-2142 x5662. Email:
[email protected]. Website: http://www.ivinsonhospital.org. St. Champ.
07/20/2012-07/21/2012: Waterloo, IA. BBQ’loo
& Blues Too. Cindy Wells. Phone: 319-404-7308.
mainstreetwaterloo.org. St. Champ.
07/20/2012-07/21/2012: Hays, KS. Blues, BBQ &
Bargains. Pam Joy. Phone: 785-621-4171. Email:
[email protected]. Website: http://www.chestnutstreetdistrict.com. St. Champ.
07/20/2012-07/21/2012: Watertown, SD. Cookin’
at Kampeska, Wing Fling & BBQ Thing. Caitlin
Voecks. Phone: 605-886-5814. Email: [email protected]. Website: http://www.watertownsd.com.
St. Champ.
07/20/2012-07/21/2012: Burlington, KS. 8th Annual
Wildblue BBQ. Kristy Reeves. kristyr@lyon-coffey.
coop. Phone: 620-364-5121. Email: [email protected]. Website: http://www.wildbluebbq.org.
St. Champ.
07/20/2012-07/21/2012: Syracuse, NY. American
Barbeque Championships. Donna Seamon. Phone:
315-426-8741. Email: dseamon@showswithresults.
com. Website: http://www.americanbbqchampionships.com. St. Champ.
07/20/2012-07/21/2012: Penn Valley, CA. Smokin
in the Oaks. Scott Gomes. Phone: 530-559-5274.
www.pvrodeo.com. St. Champ.
07/20/2012-07/20/2012: South Bend, IN. Enshrinement Festival Ribs Cook-Off (Competitor’s Series).
Jean Hill. Phone: 574-235-5520. Email: jean.hill@
collegefootball.org. Website: http://collegefootball.
org. St. Champ.
07/20/2012-07/21/2012: Woodbury, MN. Sam’s Club
National BBQ Tour. KCBS OFFICE. Phone: 800963-5227. Website: http://www.kcbs.us. St. Champ.
07/20/2012-07/21/2012: Glasgow, MO. Smokin’ on
the River. Steven Jones Leo Himmelberg. Phone:
Website:
http://www.jymiller.net/zzglasgowBBQ.
html. St. Champ.
07/21/2012-07/22/2012: Snohomish, WA. Kla Ha
Ya Days Barbeque Championship. James & Suzanne Jones. Phone: 206-786-0082 or 206-7860575. Email: [email protected]. Website:
http://www.klahayadays.com.
07/21/2012-07/22/2012: Kingston, RI. Wakefield Rotary Campus Cookoff & State BBQ Championships.
Arthur Faria. Phone: 401-789-3902. Email: [email protected]. Website: http://www.southcountyballoonfest.com.
07/27/2012-07/28/2012: Morton, IL. 2nd Annual
Morton BBQ Throwdown. Ryan Koener. Phone:
http://www.mortonbbqthrowdown.com . St. Champ.
07/27/2012-07/28/2012: Council Bluffs, IA. I Got
Smoked at Westfair. Ann Vorthman. Phone: 402-9811093. Email: [email protected]. Website:
http://www.westfairevents.com. St. Champ.
07/27/2012-07/28/2012: Bluemont, VA. Bluemont
BBQ Bash & Blackberry Bonanza. Jaclyn Jenkins.
Phone: 540-554-2073. Email: [email protected]. Website: http://www.greatcountryfarms.
com. St. Champ.
07/27/2012-07/28/2012: Des Moines, IA. Sam’s Club
National BBQ Tour. KCBS OFFICE. Phone: 800963-5227. Website: http://www.kcbs.us. St. Champ.
07/27/2012-07/28/2012: New Palestine, IN. Wine,
Brew & Bar-B-Que Too!. Mark Kennedy. Phone:
Website: http://www.nplions.com. St. Champ.
07/27/2012-07/28/2012: Lee’s Summit, MO. Racing
For the BBQ. Charlie Gascich. Phone: 913-6201690. Email: [email protected]. Website:
http://www.racingforthebbq.com. St. Champ.
07/27/2012-07/28/2012: Grand Rapids, MI. Taste
of Grand Rapids BBQ Championship. John Bates.
Phone: 616-459-1919. Email: jbates@clearchannel.
com. Website: http://www.101thefoxrocks.com. St.
Champ.
07/27/2012-07/28/2012: Cleveland, TN. Foothills
Country Fair Backyard BBQ Bash. Louie Alford.
PO Box 11. Phone: 423-339-1989 or 423-284-7738.
Email: [email protected]. Website: http://foothillscountryfair.webs.com. St. Champ.
07/27/2012-07/28/2012: Dodge City, KS. Dodge
City Days Barbeque Cook-Off. Gina Broeckelman.
Phone: 620-227-3119. Email: gbroeckelman@
dodgechamber.com. Website: http://www.dodgecitydays.com. St. Champ.
07/27/2012-07/28/2012: Iola, KS. Riverside BBQ
Classic. Katy Donovan. Phone: 620-365-6000.
Email: [email protected]. Website: http://www.riversidebbqclassic.jigsy.com. St.
Champ.
07/27/2012-07/28/2012: Windsor, VT. The Harpoon
Champsionships of New England BBQ. Fitz Granger. Phone: 617-574-9551 x525. Email: [email protected]. Website: http://harpoonbrewary.
com. St. Champ.
07/27/2012-07/28/2012: Mason City, IA. Up in
Smoke BBQ Bash. Ruth Miller. Phone: 641-4253978. Fax: 641-421-7476. Email: ruth.miller@lee.
net. Website: http://www.upinsmokebbqbash.com. St.
Champ.
07/27/2012-07/28/2012: Tuscumbia, MO. Ribs and
Kids. Gary Shriner. Phone: 573-369-3379. Email:
[email protected]. Website: http://www.nothtshoreshrine.com. St. Champ.
07/27/2012-07/28/2012: Montague, CA. Siskiyou
Beef Country Cook-Off. John Hammond. Phone:
530-355-8252. Email: john.e.hammond@sbcglobal.
net. Website: http://www.montaguerotary.com. St.
Champ.
August
08/03/2012-08/04/2012: Laurie, MO. Laurie Hillbilly
BBQ. Susan L. Huff. PO Box 1515. Phone: 573-3748776. Fax: 573-374-5093. Email: [email protected]. Website: http://www.cityoflaurie.com. St.
Champ.
08/03/2012-08/04/2012: Craig, CO. Colorado State
BBQ Chmapionship @ Craig. George Rohrich.
Phone: 970-826-3100. Email: [email protected]. Website: http://www.craigbbq.com. St.
Champ.
08/03/2012-08/04/2012: Vista, CA. 4th Annual
Smokin’ Q Classic. Dale Ginos. Phone: 760-3105040. Email: [email protected]. Website: http://
www.vvba.org/bbq.html. St. Champ.
08/03/2012-08/04/2012: Dillard, GA. Dillard Bluegrass & Barbeque Festival (GBC Qualifier). Jane
Tomlin & Vicky Ownby. Phone: 706-746-2690 or
tel:865-397-1414Email: [email protected] or
[email protected]. St. Champ.
08/03/2012-08/04/2012: Rockford, IL. Sam’s Club
National BBQ Tour (Regional). KCBS OFFICE.
St. Champ.
08/03/2012-08/04/2012: Gillette, WY. Smokin’ on the
Prairie. Randy Lang. PO Box 763. Phone: 307-6896245. Fax: 307-686-3390. Email: rlang@fnbgillette.
com. Website: http://www.smokinontheprairie.com.
St. Champ.
08/03/2012-08/04/2012: Liberal, KS. United Wireless/
Seward County Five State Fair BBQ Cook-off. David
Ray. Phone: 620-655-3447 or 620-655-3447. Email:
[email protected]. Website: http://5statefair.com.
08/03/2012-08/04/2012: Jasper, IN. Jasper Strassenfest Barbeque Contest. Ottie Voegerl. Phone: 812827-3389. Email: [email protected]. Website:
http://www.jasperstrassenfest.org. St. Champ.
08/04/2012-08/05/2012: Fryeburg, ME. Western
Maine BBQ Festival. Nancy Sanborn. Phone: 207647-4449. Email: [email protected].
Website: http://www.westernmainebbqfestival.com.
St. Champ.
08/04/2012-08/05/2012: Manorville, NY. Battle of
the BBQ-Brethren. Bob Elliot Phil Rizzardi. Phone:
Website: http://bbqbattleli.com. St. Champ.
08/10/2012-08/11/2012: McMinnville, TN. Smokin
in McMinnville. Arlie Bragg. Phone: 615-758-8749.
arliequeevents.com. St. Champ.
08/10/2012-08/11/2012: Franklin, NC. Mountain
High BBQ Festival & Car Show. Linda Harbuck.
Phone: 828-524-3161. Email: [email protected]. Website: http://www.mountainhighbbqfestival.com. St. Champ.
08/10/2012-08/12/2012: Rochester, MN. Med City
BBQ & Musicfest. Jamie Wellik Craig Anderson.
Phone: 507-208-0336 or 507-398-4130. Email: [email protected]. Website: http://www.
medcitybbq.com. St. Champ.
08/10/2012-08/11/2012: Bel Air , MD. MD State BBQ
Bash. Scott Walker. Phone: 443-823-1797. Email:
[email protected]. Website: http://www.
mdbbq.com. St. Champ.
08/10/2012-08/11/2012: Dillon, CO. Krystal 93 BBQ
at the Summit. Betty Naftz. Phone: 888-499-4499.
www.bbqatthesummit.com. St. Champ.
08/10/2012-08/11/2012: Weepingwater, NE. Cass
County . Jim Peterson. Phone: 402-430-2951. Email:
08/10/2012-08/11/2012: Pittsburgh, PA. Sam’s Club
08/11/2012-08/12/2012: Campo, CA. Golden Acorn
III & Border Cup AZ vs CA I. Henry Silvestre. Phone:
08/11/2012-08/12/2012: Eliot, ME. Mainely Grillin’
& Chillin’ BBQ Competition. Lisa Raitt. Phone: 207332-5444. Email: [email protected]. Website:
http://www.raittfarmmuseum.org. St. Champ.
08/15/2012-08/16/2012: Billings, MT. Montana State
BBQ at Montana Fair . Connie Wattz. Phone: 406256-2410. Email: [email protected]. Website:
http://www.montanafair.com. St. Champ.
08/17/2012-08/18/2012: Emporia, KS. Flint Hills
Beef Fest BBQ. Joe Michaels. Phone: 620-343-0538.
beeffest.com. St. Champ.
08/17/2012-08/19/2012: Winnipeg, Manitoba, CN.
The Winnipeg Barbeque and Blues Festival. Perry
Hopkins. Phone: 204-661-4490. Email: phopkins@
mts.net. Website: http://www.mobc.ca.
08/17/2012-08/19/2012: Cumberland, MD. Mountain Maryland Barbeque. Jeff Grabenstein. Phone:
Website: http://www.district16vfd.com. St. Champ.
08/17/2012-08/18/2012: Excelsior Springs, MO.
BBQ and Fly in on the River. Jim McCullough.
Phone: 816-519-2113. Email: [email protected]. Website: http://bbqontherivercontest.com.
St. Champ.
08/17/2012-08/18/2012: Madison, IN. Madison Ribberfest Barbeque & Blues. Kathy Ayers. Phone: 812701-0127. Email: [email protected]. Website: http://www.madisonribberfest.com. St. Champ.
08/17/2012-08/18/2012: Medford, NY. Sam’s Club
National BBQ Tour. KCBS OFFICE. Phone: 800963-5227. Website: htp://www.kcbs.us.
08/17/2012-08/18/2012: Westminster, CA. Ribs, Pigs
& Watermelons~ Summer Festival & Pro BBQ Competition. Bob Murphy. Phone: 714-897-3221 or 814330-7244. Email: [email protected]. Website:
http://afhusa.org. St. Champ.
08/17/2012-08/18/2012: Birch Run, MI. Birch Run’s
Blue’s, Brews & BBQ’s. Mike Szukhent. Phone: 888624-9193. Email: [email protected]. Website: http://www.birchrunchamber.org.
08/17/2012-08/18/2012: Marshall, MN. Smokefest.
Tim Steinbach. Phone: 507-537-7204. Email: tim.
[email protected]. Website: http://www.smsumustangs.com. St. Champ.
08/17/2012-08/18/2012: Worland, WY. Wyoming
State BBQ Championship & Bluegrass Festival.
Ed Hunter. Phone: 307-388-4065. Email: wyobbq@
gmail.com. Website: http://www.wyo-bbq-bluegrass.
com. St. Champ.
08/17/2012-08/18/2012: La Platte, NE. 20th Annual
State Barbeque Championship of Nebraska. Nena
Cooney. 2337 S. 34th St. Phone: 402-658-9948 or
402-658-9948. Fax: 402-493-3168. Email: nena.
[email protected]. Website: http://www.gobs.org.
St. Champ.
08/17/2012-08/18/2012: Brentwood, CA. Cornerstone
Rib & Chili Cook-off (Competitor’s Series). Steve
Larocque. Phone: 925-724-5900. Email: [email protected].
08/24/2012-08/25/2012: Kennesaw, GA. Pigs &
Peaches BBQ Festival (GBC Qualifier). Laurel
Fleming. Phone: 710-422-9714. Email: lfleming@
kennesaw-ga.gov. Website: http://pigsandpeaches.
com. St. Champ.
09/01/2012-09/02/2012: Bedford, TX. Bedford Blues
& BBQ Festival. Wendy Hartnett. Phone: 817-9522128 or 817-846-1178. Email: [email protected]. Website: http://www.bedfordbluesfest.
com. St. Champ.
08/17/2012-08/18/2012: Fulton, MS. Stand by your
Grill. Kim Graham. Phone: 662-862-4571. Email: 08/24/2012-08/25/2012: Savannah, MO. Blue Grass 09/02/2012-09/03/2012: Suquamish, WA. Grill For
[email protected]. Website: http://www. & BBQ Fest. Danielle Wright. Phone: 816-294-3109. a Grand. Roy Swift. Phone: 360-598-8700 x8817.
Email: [email protected].
itawamba.com. St. Champ.
http://www.clearwatercasino.com.
08/17/2012-08/19/2012: Grafton, WI. Grillin’ in
Grafton. Pam King. Phone: 262-377-1650. Email:
[email protected]. Website: http://www.celebrategrafton.com. St. Champ.
08/18/2012-08/19/2012: New Paltz, NY. Hudson Valley Ribfest. Stephanie King. Phone: 845-306-4381.
http://www.hudsonvalleyribfest.org. St. Champ.
08/24/2012-08/25/2012: Greer, SC. Sooie’t Relief
BBQ Benefit. Caroline Robertson. Email: caroline.
greerrelief.org. St. Champ.
08/24/2012-08/25/2012: Columbus, MS. Roast N’
Boast. Mike Law. Phone: 662-549-5054. Fax: 662328-2312. Email: [email protected]. Website:
http://www.roastnboast.com. St. Champ.
08/24/2012-08/25/2012: Nashville, TN. Music City
Festival & BBQ Championship. Frank Platt. Phone:
615-473-7032. Email: frank@musiccitybbqfestival.
com. Website: http://www.musiccitybbqfestival.com.
St. Champ.
08/24/2012-08/25/2012: McPherson, KS. When Pigs
Fly BBQ & Fly In. Jennifer Burch. Phone: 620-2413303. Email: [email protected]. Website:
http://www.mcphersonchamber.org. St. Champ.
08/24/2012-08/25/2012: Nevada, IA. Nevada Kiwanis
Club BBQ Contest. Jody Melcher. Phone: 515-3825811. Email: [email protected]. Website: http://
www.nevadakiwanis.org. St. Champ.
08/24/2012-08/25/2012: Cape Girardeau, MO. 20th
Annual Cape Jaycees BBQ Fest. Robbie Guard.
Phone: 573-450-3396. Email: [email protected]. Website: http://www.capejaycees.org. St.
Champ.
08/24/2012-08/25/2012: Paola, KS. East Central
State BBQ Cook-Off. Steve McMullin. Phone: 913731-0087. Email: [email protected]. Website:
http://www.rootsfestival.org. St. Champ.
09/07/2012-09/08/2012: Leavenworth, KS. Leavenworth’s Hog Wild West BBQ Contest. Joey Denney.
Phone: 913-306-6651. Email: joey@jumpinjoesbbq.
com. Website: http://www.leavenworthmainstreet.
com. St. Champ.
09/07/2012-09/08/2012: Kirksville, MO. Bulldog
BBQ & Blues: Smoke at Stokes. Shea Carr. Phone:
http://www.trumanbulldogs.com/sports/2012/3/20/
FB_0320123501.aspx. St. Champ.
08/24/2012-08/25/2012: Albert Lea, MN. Big Island
Barbeque State Championship. Perry Vining. Phone: 09/07/2012-09/08/2012: Cookeville, TN. Cookev800-658-2526 or 507-402-6371. Fax: 507-373-0344. ille Cookoff. Melinda Keifer. Phone: 931-260-5240. 09/07/2012-09/08/2012: Vermillion, SD. Ribs, Rods
Email: [email protected]. Website: http://www.bigis- Email: [email protected]. St. Champ.
and Rock ‘n Roll. Jennifer French. Phone: 605-670landfestivalandbbq.org. St. Champ.
9688. Email: [email protected]. Website:
http://www.sdbbq.us. St. Champ.
09/07/2012-09/08/2012: Millington, TN. Interna08/24/2012-08/25/2012: Bonner Springs, KS. Smokin’ tional Goat Days Festival BBQ Bash. Denise Sigler.
on Oak. Charlene Biles. 129 North Nettleton, Box Phone: 901-494-6141. Email: [email protected]. 09/08/2012-09/09/2012: Mount Holly, NJ. BBQ &
403. Phone: 913-422-5044. Email: bsedscofc@att. Website: http://www.millingtonbbq.com. St. Champ. Blues in the Park. Kim Burkus. Phone: 609-865net. Website: http://www.lifeisbetter.org. St. Champ.
9121. Email: [email protected].
Website: http://www.bbqandbluesinthepark.com. St.
09/07/2012-09/08/2012: Winder, GA. Jug Tavern Champ.
08/25/2012-08/26/2012: Monroe, MI. Monroe County Festival (GBC Qualifier). Gloria Andrews. Phone:
Jam. Hunter Brucks. Phone: 734-384-7033. Email: 678-425-6811. Email: gloria.andrews@cityofwinder.
[email protected]. Website: http://www. com. Website: http://www.jugtavernfestival.com. St. 09/14/2012-09/15/2012: Idaho Falls, ID. Smoke
Champ.
monroecountyjam.com. St. Champ.
on the Snake. Leah Dresen. Phone: 208-680-1157.
www.bluefoxevents.com.
08/31/2012-09/01/2012: Catskill, NY. Catskill on 09/07/2012-09/08/2012: Laurel, MD. Sam’s Club NaFire” BBQ Contest”. Linda L. Roberts Lou Tenaglia. tional BBQ Tour. KCBS OFFICE. Phone: 800-963219 Bethel Ridge Road. Phone: 518-929-6026 or 518- 5227. Website: http://www.kcbs.us.
09/14/2012-09/15/2012: Mission, KS. Battle of the
441-7854. Email: [email protected].
Brisket. Christy Humerickhouse. Phone: 913-7228210. Email: [email protected]. Web09/07/2012-09/09/2012: Hedgesville, WV. Pickin in site: http://www.missioncvb.org. St. Champ.
08/31/2012-09/02/2012: Mesquite, NV. Smokin in the Panhandle: WV STate BBQ and Bluegrass FesMesquite BBQ Challenge. Arlie Bragg. Phone: tival. Andrea Ball. Phone: 304-264-8801. Email:
615-758-8749. Email: [email protected]. Web- [email protected]. Website: http://www.panhan- 09/14/2012-09/15/2012: Litchfield, IL. Q the Lou.
site: http://www.mesquitebbqchampionship.com. St. dlepickin.com. St. Champ.
Carol Burke. Phone: 217-324-8147. Email: tourism@
Champ.
cityoflitchfieldil.com. Website: http://www.visitlitchfield.com. St. Champ.
09/07/2012-09/08/2012: Yates Center, KS. Hay Capital
BBQ
Cook-Off.
Ron
Venus.
Phone:
620-625-2233.
08/31/2012-09/01/2012: Windsor, MO. Windsor
Septemberfest Cookoof. Dennis Bowers. Phone: Email: [email protected]. Website: http://www.hay- 09/14/2012-09/15/2012: Ponca City, OK. Cherokee
660-351-2149 or 660-351-2149. Email: windsorsep- capitalbbq.com. St. Champ.
Strip Cook-Off. Karen Hoogendoorn. Phone: [email protected]. Website: http://www.wind765-2281. Email: [email protected].
sorseptemberfest.com. St. Champ.
Website: http://www.cherokeestripcookoff.com. St.
09/07/2012-09/08/2012: Coquille, OR. Smoke on the Champ.
Water Barbecue Competition & Music Festival. Rob08/31/2012-09/03/2012: Warrens, WI. Smokin’ in the ert Jump. Phone: 541-808-7374. Email: pitmaster@
Bogs. Gary Ferguson. Phone: 920-256-9154. Email: coquillebbq.com. Website: http://www.coquillebbq. 09/14/2012-09/15/2012: Huntsville, UT. Smokin’ [email protected]. Website: http://www.jelly- com.
ley BBQ Challenge. Greg Farley. Phone: 801-745stonewarrens.com. St. Champ.
2745 or 801-682-9386. Email: greg@huntsvillebbq.
com. Website: http://www.huntsvillebbq.com.
09/07/2012-09/08/2012: Grand Junction, CO. Colo08/31/2012-09/01/2012: Myrtle Beach, SC. Smoke rado Pork & Hops Challenge. Arlie Bragg. Phone:
on the Beach. Kenny Craven. Phone: 843-296-5500. 615-758-8749. Email: [email protected]. Website: 09/14/2012-09/15/2012: Scott City, KS. Showdown on
Email: [email protected]. Website: http://smoke- http://www.porkandhops.com. St. Champ.
the Plains BBQ Challenge & Airshow. Katie Eisenonthebeach.com. St. Champ.
hour. Phone: 620-872-3525. Email: sccc@wbsnet.
org. Website: http://www.showdownbbq.com. St.
09/07/2012-09/08/2012: Montello, WI. Puckaway Champ.
08/31/2012-09/02/2012: Omaha, NE. Septemberfest Pigfest. Jessica Jean Malsack. Phone: 920-295-3000.
BBQ & Ribeye Steak Cook-Off Challenge. Linda Mo- Email: [email protected]. Webrin. Phone: 402-346-4800. Email: cookoff2012@ya- site: http://www.lakearrowheadcampground.com. St. 09/14/2012-09/15/2012: Chesapeake, VA. Sam’s Club
hoo.com. Website: http://www.septemberfestomaha. Champ.
com. St. Champ.
08/24/2012-08/25/2012: Kenosha, WI. Grill Games.
Lou Molitor. Phone: 262-654-1234 x113. Email:
[email protected]. Website: http://www. 08/31/2012-09/02/2012: Parker, CO. Smokin’ Brew
BBQ. Courtney Howey. Phone: 303-596-6756.
grillgames.org. St. Champ.
www.smokinbrewbbq.com. St. Champ.
08/24/2012-08/25/2012: Amelia Island, FL. Great
Southern Tailgate Cook-Off. Beth Belcher. Phone:
904-277-4369.
Email:
bbelcher@ameliaisland. 08/31/2012-09/01/2012: Quapaw, OK. Four State
com. Website: http://www.gstailgatecookoff.com. St. BBQ Championship presented by Downstream Casino Resort. Katherine Herman. Phone: 918-919Champ.
6287. Email: [email protected].
Website: http://www.downstreamcasino.com/Events_
08/24/2012-08/25/2012: New Holland, PA. New Hol- FourStateBarbeque.aspx. St. Champ.
land Summer Fest and Kid’s Que. Chuck Sheffield.
Phone: 717-669-1400. Fax: 717-354-0091. Email:
nhsummerfest.org. St. Champ.
09/01/2012-09/02/2012: Tracy’s Landing, MD.
09/07/2012-09/08/2012: Quincy, IL. Smoke on the
River. Art Awerkamp. Phone: 217-257-1709. Email: 09/14/2012-09/15/2012: Kearney, MO. Jesse James
[email protected]. Website: http://www. Barbeque Cook Out. Larry Pratt. Phone: 816-903smokeontheriver.net. St. Champ.
7728. Email: [email protected]. Website: http://www.
jessejamesfestival.com. St. Champ.
09/07/2012-09/08/2012: Carrollton, KY. Bands &
BBQ at the Point. Rhonda Riley. Phone: 502-7327036 or 502-558-7672. Fax: 502-732-7126. Email:
[email protected]. Website: http://
www.visitcarrolltonky.com. St. Champ.
09/07/2012-09/08/2012: Blue Springs, MO. Blue
Springs Blaze Off. Rachel Uptergrove & Kim Collier. Phone: 816-228-0181. Email: ruptergrove@
bluespringsgov.com or [email protected].
Website: http://www.bluespringsblazeoff.com. St.
Smokin’ on the Bay. Dave Mullin. Phone: 410-867Champ.
2528. Email: [email protected]. Website:
08/24/2012-08/25/2012: Washington Island, WI. http://www.smokinonthebay.com. St. Champ.
Deaths Door Barbeque. Dick Jepsen. Phone: 92009/07/2012-09/08/2012: Richmond, VA. 8th Annual
847-2784. Email: [email protected]. Website:
Recovery Fest & 3rd Annual BBQ Cook-Off. Honesty
http://www.deathsdoorbbq.com.
09/01/2012-09/02/2012: Dubuque, IA. Throwdown
Liller. Phone: 804-249-1845 or 804-564-0132. Email:
on the River. Liz Kirpes. Phone: 563-582-7979.
[email protected]. Website: http://www.bbq.mcEmail: [email protected]. Website: http://
shin.org. St. Champ.
08/24/2012-08/25/2012: Lakeport, CA. Smokin on the www.throwdownontheriver.com. St. Champ.
Water. Dave Majestic. Phone: 707-262-1900 x1111.
Email: [email protected]. Web09/07/2012-09/08/2012: York, PA. 4th Annual
site: http://www.kvcasino.com. St. Champ.
09/01/2012-09/02/2012: Calgary, Alberta, CN. BarbeSouthern York County BBQ Cookoff. Alicia Herbst.
cue on the Bow. Terry Brow. Phone: 403-251-2903 or
Phone: 717-235-6611 x100. Email: aherbst@mar403-650-2594. Email: [email protected]. Webketsatshrewsbury.com. Website: http://www.market08/24/2012-08/25/2012: Ashland, MS. Benton site: http://www.bbqonthebow.com.
satshrewsbury.com. St. Champ.
County Fair BBQ Contest. Cathy McMullen. Phone:
662-224-6330. Email: [email protected]. St.
Champ.
09/01/2012-09/02/2012: Harrisonburg, VA. Blue
09/07/2012-09/09/2012: Mt. Carmel, IL. Wabash RibRidge BBQ & Music Festival. Katey Harbaugh.
berfest BBQ Championship. Colette Grigsby. Phone:
618-262-4339 or 618-262-6822. Email: grigsbycol@
08/24/2012-08/25/2012: Lincoln, IL. Up in Smoke Website: http://hrchamber.org.
hotmail.com. St. Champ.
on the Square. Chris Graue. Phone: 217-732-7997.
lincolnbbq.com. St. Champ.
09/01/2012-09/02/2012: Connersville, IN. Thunder
09/07/2012-09/08/2012: Mears, MI. Silver Lake Apin the Park BBQ. Carl Sharp. Phone: 765-458-5574.
ple BBQ Festival. Jeff Clark. 9642 W. Silver Lake Rd.
Phone: 231-578-2940. Email: jeff@sands-restaurant.
08/24/2012-08/25/2012: Pleasantville, NJ. Sam’s http://www.libertyindianalions.com. St. Champ.
com. St. Champ.
Club National BBQ Tour. KCBS OFFICE. Phone:
800-963-5227. Website: http://www.kcbs.us.
September
09/14/2012-09/15/2012: Worthington, MN. KTD
Smokin’ Gobbler Cook-off. Brad Behrends. Phone:
507-372-2919. Email: [email protected]. Website: http://www.smokingobbler.com. St. Champ.
09/14/2012-09/15/2012: Edwardsville, KS. Smokin N
the Ville. Mark Bishop. Phone: 913-441-9663. Email:
09/14/2012-09/15/2012: Atlanta, GA. Atlanta BBQ
Festival (GBC Qualifier). Bob Herndon. Phone: 404406-1403. Email: [email protected]. Website:
http://www.atlbbqfest.com. St. Champ.
09/14/2012-09/15/2012: Decatur, AL. 18th Annual
Decatur Jaycees Riverfest. Ken Hess. Phone: 813431-9928. Email: [email protected]. Website:
http://www.decaturriverfest.com. St. Champ.
09/15/2012-09/16/2012: Harvard, MA. Harvard Fall
Festival BBQ Contest. Chris Ryan. Phone: 978-6186442. Email: [email protected]. Website: http://
www.harvardfallfestival.com. St. Champ.
09/20/2012-09/22/2012: Murphysboro, IL. Murphysboro BBQ Cook-Off. Mike Mills. Phone: 618-6848902. Email: [email protected]. Website: http://www.17thstreetbbq.com. St. Champ.
09/21/2012-09/22/2012: Columbia, MO. Roots ‘n
Blues ‘n BBQ. Millie Lovett. Email: [email protected]. Website: http://rootsnbluesnbbq.com.
St. Champ.
09/21/2012-09/22/2012: Owensboro, KY. Grillin &
Chillin BBQ Cookoff. Terry Stinnett. Phone: 270929-4177. Email: [email protected].
St. Champ.
09/21/2012-09/22/2012: Garden City, KS. Sky’s the
Limit BBQ Classic. Robert Hahn. Phone: 620-2718365. Email: [email protected]. Website: http://
www.skysthelimitbbq.com. St. Champ.
09/21/2012-09/22/2012: Salisbury, NC. Tilley Harley-Davidson Biker Blues BBQ Rally and BBQ Classic. Gary Moss. Phone: 704-202-8712. Fax: 704-6386049. Email: [email protected]. Website:
http://www.bikerbluesbbqrally.com. St. Champ.
09/21/2012-09/22/2012: Whitewater, WI. Pig in the
Park. Tamara Brodnicki. Phone: 262-473-2200.
http://www.downtownwhitewater.com.
09/21/2012-09/22/2012: Shenandoah, VA. Smokin’
on the Track BBQ. Carey Verba. Phone: 540-7424110. Email: [email protected]. Website: http://
www.smokintrackbbq.com/.
09/21/2012-09/22/2012: Tulsa, OK. Art of BBQ. Andrea Croasdale. Phone: 918-504-8933 x11. Email:
[email protected]. Website: http://www.tulsaartofbbq.com. St. Champ.
09/21/2012-09/22/2012: Des Moines, IA. Kings of
BBQ 2012. Chris Breunick. Phone: 515-339-0985.
www.rockstarsatellite.com. St. Champ.
09/21/2012-09/23/2012: Clarence, NY. Oinktoberfest. Katy Toth. Phone: 716-759-8483. Email: katy@
oinktoberfest.com. Website: http://www.oinktoberfest.com. St. Champ.
09/21/2012-09/22/2012: Placerville, CA. Smokin’ for
Gold. Marta Viola. Phone: 530-621-5860 or 530-9191587. Fax: 530-295-2566. Email: [email protected]. Website: http://www.eldoradocountyfair.org. St. Champ.
09/21/2012-09/22/2012: Shawnee, KS. Shawnee
Great Grillers State Championship. Tonya Lecuru.
Phone: 913-742-6402. Email: [email protected]. Website: http://www.shawneegreatgrillers.
com . St. Champ.
09/28/2012-09/29/2012: Omaha, NE. Ak-Sar-Ben’s
River City Rodeo & Stock Show. Tom & Char Manhart. Phone: 402-709-0152. Email: tommanhart@
intlminutepress.com. Website: http://www.rivercityrodeo.com. St. Champ.
10/12/2012-10/13/2012: Waxhaw, NC. Grill’n &
Chill’n on Main. Lisa Hoffman. Email: events@
waxhaw.com. Website: http://www.waxhaw.com. St.
Champ.
10/26/2012-10/27/2012: White County, GA. Hillbilly
Hog BBQ Throwdown (GBC Qualifier) . Heather
Sinyard. Phone: 706-809-0139. Email: [email protected]. Website: http://www.hillbillyhogbbq.com.
St. Champ.
10/12/2012-10/13/2012: Duluth, GA. Swine and
Dandy Charity Cookoff. Lauren Patterson. Phone:
770-814-4909 or 404-414-4981. Fax: 770-814-2453.
http://www.swineanddandy.com.
10/26/2012-10/27/2012: Easton, MD. Holy Smoke
BBQ Festival. Lisa Hayes. Phone: 410-819-0392 or
410-443-4532. Email: holysmokebbq1@atlanticbb.
net. Website: http://wwwbbqholysmoke.com. St.
Champ.
10/04/2012-10/07/2012:
Kansas
City,
MO.
33rd Annual American Royal World Series of
Barbecue√Ç¬Æ. Melissa Pate. Phone: 816-5694025. Email: [email protected]. Website: http://www.americanroyal.com. St. Champ.
10/12/2012-10/13/2012: Topeka, KS. Smoke on the
Water” at Lake Shawnee”. Nicole Martinek. [email protected]. Phone: 785-291-2612. Email:
[email protected]. Website: http://www.sotwals.webs.com.
10/26/2012-10/27/2012: Fort Gibson, OK. Smokin’
the Fort BBQ . Gary Perkins. Phone: 918-478-4780
or 918-577-2069. Fax: 918-478-4786. Email: [email protected]. Website: http://www.fortq.
bson.com. St. Champ.
10/05/2012-10/06/2012: Laurens, SC. Squealin’ in
the Square. Jon Irick. Phone: 864-984-2119. Email:
mainstreetlaurens.org. St. Champ.
10/12/2012-10/13/2012: Rocky Mount, NC. Eastern
Carolina BBQ Throw Down. Debbie Julio. Phone:
252-972-1159. Email: debbie.julio@rockymountnc.
gov. Website: http://[email protected].
St. Champ.
10/26/2012-10/27/2012: Butler, MO. Bates County
BBQ State Championship. Chad Anderson. Phone:
660-424-4429. Email: sheriff@batescountysheriff.
com. St. Champ.
09/28/2012-09/29/2012: Shawnee, OK. Firelake
BBQ Cook-off. Jason Boyce. Phone: 405-788-1416.
Email:
[email protected].
Website:
http://www.firelakefoods.com.
October
10/05/2012-10/06/2012: Jonesboro, AR. 2012 Downtown Jonesboro BBQ Fest. Jack Turner. Phone: 870926-6611. Email: [email protected]. Website:
http://www.jonesboro.org.
10/05/2012-10/06/2012: Russell, KS. Bricks, Broncs
& BBQ. Jon Birky. Phone: 785-324-0467. Email:
[email protected]. Website: http://www.russellmainstreet.com. St. Champ.
10/05/2012-10/06/2012: Needles, CA. Needles Rt.
66 Music Brews and BBQ Championship. Skip &
Cheryl Ramsden. Phone: 928-208-2375. Email:
[email protected]. Website: http://www.musicbrewsbbq.com. St. Champ.
10/05/2012-10/07/2012: Greenfield, MA. Riverside
Blues & BBQ Festival. Christy Moore. Phone: 413772-1553. Email: [email protected]. Website: http://www.riversidebluesandbbq.com.
10/19/2012-10/20/2012: Woodstock, VA. Shenandoah Valley BBQ Fest. Dawn Burch. dmorgan@
shentel.net. Phone: 540-459-3867. Email: shenfair@
shentel.net. Website: http://www.shencofair.com. St.
Champ.
10/05/2012-10/06/2012: Corinth, MS. Hog Wild
BBQ Festival. Tammy Bonds. Phone: 662-396-1182.
09/22/2012-09/23/2012: Seaside Heights, NJ. Que by
the Sea. Maria Lynn Maruca. Phone: 732-854-8000.
quebythesea.com. St. Champ.
10/11/2012-10/13/2012: Cullman, AL. Oktoberfest
BBQ Challenge. Mike Howell. Phone: 256-3489590. Email: [email protected]. St. Champ.
09/28/2012-09/29/2012: St. Charles, MO. Sam’s Club
09/28/2012-09/29/2012: Fayetteville, AR. Bikes,
Blues & BBQ. Ron Autry. Phone: 479-287-9502
or 479-287-9582. Fax: 479-856-6603. Email: [email protected]. Website: http://www.bikesbluesandbbq.org. St. Champ.
09/28/2012-09/29/2012: Danville, IL. Taste of Downtown Danville. Dana Schaumburg. Phone: 217-4433886. Fax: 217-443-3872. Email: [email protected]. Website: http://www.compbbq.com. St.
Champ.
09/28/2012-09/29/2012: Xenia, OH. Ohio Veteran
Barbecue Battle. Jim Ferguson. Phone: 937-4167924. Email: [email protected]. Website:
http://www.ohiovetbbq.com. St. Champ.
09/28/2012-09/29/2012: Dana Point, CA. Dana Point
BBQ Championship. Arlie Bragg. Phone: 615-4777447. Email: [email protected]. Website: http://
www.danapoint.org. St. Champ.
10/12/2012-10/13/2012: De Soto, KS. Cookin’ on the
Kaw. Sara Ritter. Phone: 913-583-1585. Email: [email protected]. Website: http://www.desotoks.org.
St. Champ.
10/19/2012-10/20/2012: Garnett, KS. Autumn Blaze
Smokeoff. Ted S. Uhler. Phone: 785-448-5357.
10/05/2012-10/06/2012: Harrisburg, PA. Keystone
Classic Barbeque. James Sharp. Phone: 717-7872905. Email: [email protected]. Website: http://www.
keystoneinternational.state.pa.us. St. Champ.
09/28/2012-09/30/2012: Rome, GA. Smoke-NThunder BBQ Classic (GBC Qualifier). Jim Stancil
& John Hale. Phone: 404-386-2531 or 404-6441213Fax: 888-411-7637. Email: bareknucklesbbq@
yahoo.com or [email protected]. Website: http://
www.wingsovernorthgeorgia.com. St. Champ.
10/12/2012-10/13/2012: Springfield, TN. Big BBQ
Bash- United Way of Robertson County. Michelle
Powell. Phone: 615-384-8160. Email: michelle@
unitedwayrobertson.org. Website: http://www.bigbbqbash.org. St. Champ.
10/05/2012-10/06/2012: Springfield, KY. Jim Beam
BBQ Classic. Lisa Goodlett. Phone: 859-529-8785.
http://www.kyharvestfestival.com. St. Champ.
09/21/2012-09/22/2012: Hendersonville, TN. Sam’s
Club National BBQ Tour (Regional). KCBS OFFICE. Phone: 800-963-5227. Website: http://www.
kcbs.us.
09/22/2012-09/23/2012: Telluride, CO. Telluride Pig
& Whiskey BBQ Festival. Arlie Bragg. Phone: 615758-8749. Email: [email protected]. Website:
http://www.arliequeevents.com. St. Champ.
10/12/2012-10/13/2012: Fort Bliss, TX. Bliss, Brews
& Ques. Adeline Rogers. Phone: 915-544-9000.
www.freedomcrossingatfortbliss.com.
10/12/2012-10/13/2012: Jackson, MS. Wahabi 2nd
Annual BBQ Cookoff. Bill Lee. Phone: 662-3575467. Email: [email protected]. Website: http://
www.wahabishriners.org. St. Champ.
10/12/2012-10/13/2012: Sand Springs, OK. Chillin
and Grillin. Mary Eubanks. Phone: 918-245-3221.
Fax: 918-245-2530. Email: [email protected]. Website: http://www.sandspringschamber.com.
10/12/2012-10/13/2012: Lyons, GA. The Real Squeal:
Lyons Barbeque & Music Festival (GBC Qualifier).
Alexa Carter-Britton & Tim Lively. Phone: 912526-6445 or 706-551-2045 or 706-554-3552Email:
[email protected] or [email protected]. Website:
http://www.therealsqueal.com. St. Champ.
10/19/2012-10/20/2012: Libertyville, IL. 7th Annual
Barn Burner Bar-B-Q. Stephanie Norum. Phone:
Website: http://www.lambsfarm.org. St. Champ.
10/19/2012-10/20/2012: Munfordville, KY. Big
Buffalo Crossing BBQ Cook-Off. Coni Shepperd.
Phone: 270-524-4852. Email: conimtourism@
scrtc.com. Website: http://visitmunfordville.com. St.
Champ.
10/19/2012-10/20/2012: Parsons, KS. Balloons,
Blues, Bikes & Barbecue. David Winchell. Phone:
Website: http://www.visitlabette.com. St. Champ.
10/19/2012-10/20/2012: Centralia, MO. Anchor City
Cookoff. Ginny Zoellers. Phone: 573-682-2272.
anchorcityco.com. St. Champ.
10/19/2012-10/20/2012: Poteau, OK. Bikes, Balloons
& BBQ. Clyde Phelps. Phone: 479-586-0023. Email:
10/19/2012-10/20/2012: Canton, GA. Cherokee Pignic (GBC Qualifier). Pam Carnes. Phone: 770-3450400. Email: [email protected]. Website:
http://www.cherokeepignic.com. St. Champ.
10/12/2012-10/13/2012: Santee, CA. Santee Car
Show & BBQ Festival. Henry Silvestre. Phone:
10/19/2012-10/20/2012: Florence, CO. Florence Eureka Days-Kick in the Butt. Cindy Cox. Phone: 719784-6895. Email: [email protected]. Website:
http://www.kickinthebuttbbq.com. St. Champ.
10/12/2012-10/13/2012: Arthur, IL. Central Illinois
Bragging Rights. George Fritz. Phone: 217-6497703. Email: [email protected]. Website: http://
www.cibr-bbq.com. St. Champ.
10/19/2012-10/20/2012: Nelsonville, OH. Ohio
Smoked Meat & BB Festival. Kevin Dotson. Phone:
740-753-4346. Email: nelsonvilletourism@ymail.
com. Website: http://www.ohiobbq.org. St. Champ.
10/12/2012-10/13/2012: Bentonville, AR. Sam’s Club
National BBQ Tour National Championship. KCBS
OFFICE. Phone: 800-963-5227. Website: http://
www.kcbs.us.
10/19/2012-10/21/2012: Lancaster, CA. Cowboy
Up at the PRCA Rodeo & BBQ. Becky McRoberts.
Phone: 661-948-6060 x154. Email: becky@avfair.
com. Website: http://www.avfair.com. St. Champ.
10/12/2012-10/13/2012: Independence, MO. The
Fountians Blaze Off & Senior Q. Megan Hollar.
Phone: 816-257-5100. Email: greenbriarblazeoff@
yahoo.com. Website: http://www.greenbriarblazeoff.
com. St. Champ.
10/20/2012-10/21/2012: Fort Smith, AR. 12th Annual Bordertown Bash. Daniel Moore & Brandi Sinclair. Phone: 479-650-9135. Email: trolleytimebbq@
gmail.com or [email protected]. Website: http://
www.bordertownbash.com. St. Champ.
10/27/2012-10/28/2012: Dalton, GA. Liberty Tree
BBQ Festival. Kasey Carpenter. Phone: 706-2188065. Email: [email protected]. Website:
http://www.libertytreebbq.com. St. Champ.
November
11/02/2012-11/03/2012: Harrison, AR. Cookin’ on
the Creek. Annanane Sullivan. Phone: 870-7412659. Email: [email protected].
Website: http://www.cookinonthecreek.com. St.
Champ.
11/02/2012-11/03/2012: Livingston, AL. Sucarnochee BBQ & Blues Cook-Off. Stephen Liverman.
Website: http://www.centerforblackbelt.com. St.
Champ.
11/02/2012-11/03/2012: Shelby, NC. Hog Happnin’
Tar Heel BBQ Championship. Jerry Gardner.
hoghappnin.com. St. Champ.
11/09/2012-11/10/2012: Gainesville, GA. Hawgin”
on Lanier (GBC Qualifier)”. Ryan Thompson.
Phone: 770-561-8966 or 770-561-8966. Fax: 770534-1344. Email: [email protected].
Website: http://www.gainesvillejaycees.org.
11/16/2012-11/17/2012: Plant City, FL. Plant City
Pig Jam. Amy Nizamoff. Phone: 813-754-3707.
Email: [email protected]. Website: http://plantcity.
org. St. Champ.
11/16/2012-11/17/2012: Cumming, GA. The National BBQ Cup (GBC Qualifier). Randall Bowman.
Phone: 770-886-6290. Email: bbqcup@hotmail.
com. Website: http://www.nationalbbqcup.com. St.
Champ.
11/30/2012-12/01/2012: Calhoun, GA. Calhoun
KOA’s . Aaron Walkover. Phone: 706-307-9129.
Email: [email protected].
11/30/2012-12/01/2012: Demopolis, AL. Christmas
on the River Alabama State Championship BBQ.
David Anderson. Phone: 334-289-4985. Email: [email protected]. St. Champ.
May 2013
05/10/2013-05/11/2013: Kannapolis, NC. Jiggy
with the Piggy BBQ Challenge. Eddie Smith.
cityofkannapolis.com.
June 2013
06/07/2013-06/08/2013: Shakopee, MN. Canterbury
Park Blazing Belmont BBQ Weekend. Perry Vining.
Phone: 800-658-2526 or 507-402-6371. Email: [email protected]. St. Champ.
06/28/2013-06/29/2013: Metropolis, IL. Super City
Blues & Ques. Priscilla Abell. Phone: 618-638-4354.
http://www.metropolistourism.com. St. Champ.
July 2013
07/27/2013-07/28/2013: Maggie Valley, NC. WNC
Barbeque Festival. Teresa Smith. Phone: 828-9261686. Email: [email protected]. Website:
http://www.maggievalley.org. St. Champ.
07/27/2013-07/28/2013: Big Bear Lake, CA. Big
Bear BBQ & Beerfest. Pam Scannell. Phone: 909866-4607.
Email:
pscannell@bigbearchamber.
com. Website: http://www.bigbearchamber.com. St.
Champ.
Contest Review
Mobile, AL
BBQ Championship and Hog Wild Festival - March 10, 2012
By Kathy Brazier
On March 10th, 58 of the top teams in KCBS converged on Mobile,
Alabama for bragging rights at the 11th annual Hog Wild Festival BBQ
Championship. Reps for the event were Carolyn Wells, Wayne Lohman,
Phillip and Kathy Brazier. Bill and Debbie Gage were on site handling
the Backyard Division.
Thursday night was highlighted by the annual Swine and Dine event, a
delicious seafood feast for all teams, judges and sponsors, and a Silent
Auction for the benefit of United Cerebral Palsy. Special entertainment
was provided by many of the youngsters who benefit from the local UCP
programs.
The competition kicked off Friday night with the following competitions, Sauce, Seafood and Dessert. Lucky judges got to enjoy delicious
samplings from each of these categories.
Saturday’s meat categories brought out everybody’s best efforts and
when the smoke cleared the following teams were honored. In Sauce
– Bean Bandits, Seafood – Bayou BBQ with a perfect 180, in Dessert –
Boo-Doo BBQ, also with a 180 score, in Chicken – Swiggin’ Pig, in Ribs
– Quau, in Pork – House of Q, in Brisket – Quau. Highest honors went to
Quau for Reserve Champion and to Wild Bunch Butt Burners for Grand
Champion.
Congratulations to Glenn Harger and Cessy Lowell and all of their many
assistants for another fine competition. Mobile is a class event, just ask
the teams that come back year after year, and if you missed it this year,
make your plans to be there next year. This is one you won’t want to miss.
Contest Review
Hammond, LA
Smokin’ Blues and BBQ Challenge - March 24, 2012
By Kathy Brazier
If you are looking for a new contest to add to your list of contests to
attend, and you want one where the organizers bend over backwards to
make you welcome, the weather is spring-time warm, the local community is receptive and excited about your being there and the waiting list
gets longer each year, you need to get your
name in for the Hammond, Louisianna,
Smokin’ Blues and BBQ Challenge. This
contest is limited in the number of teams
that they can hold, so get your name in
early.
Joining Phillip and I repping this event
and handling the backyard teams was Linda Gould.
This year 49 top ranked teams enjoyed
all the assets I listed above, along with
two of the best meals provided at any contest I know of, compliments of Topa La
Restaurant .
Eric Phares, Cynthia Simmons and Deek
DeBlieux, along with their committee have
honed their talents and truly know how to
put on a great show.
Saturday morning 48 lucky judges congregated to evaluate the best efforts of this premiere group of cooking teams. Their findings showed the
winning Chicken belonged to Smokin’
in the Dark with a 180 score, the first
place Ribs were turned-in by Fire Dancer BBQ, winning Pork was courtesy of
Hambones by the Fire and Brisket honors went to Team Enoserv. Our Reserve
champion team was The Blue Bloods
and Grand Champion for the day was
Hambones by the Fire.
The Reserve Grand was especially
sweet for The Blue Bloods as they were
competing in their own back yard there
in Hammond. Head cook David Mauro is on the local police force and had
many of his co-workers around him all
weekend keeping a watchful eye on him and, I’m sure, taste testing his
products.
Congratulations to the teams who heard their names called and to the
Smokin’ Blues and BBQ committee for the hosting of another great event.
Phillip and I are honored to be allowed to be a small part of it.

Chicken - Kansas City Barbeque Society

Transcription

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