Inside - Kansas City Barbeque Society

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
Beautiful Barbeque Beginnings
May 2011
Postmaster: Dated Material. Please deliver by May 10, 2011
The Monthly Publication of the Kansas City Barbeque Society
By: Dawn Endrijaitis
May is “officially” National Barbeque Month. In celebration, I thought I would investigate just
how barbeque began. When did our ancestors realize that open fire and raw pieces of meat, when
combined, make something just short of heaven.
First, you should note that I am talking about true barbeque here: not grilling. Barbeque, at
least according to the Endrijaitis Dictionary, is defined as cooking low and slow over wood fire,
charcoal or pellets. I’m sure there are those who disagree, but according to my husband, it won’t
do them any good.
Now that we have the source defined, let’s dig deeper. Most of the research I found pays homage
to the Caribbean natives for actually starting the process of slow cooked meat over wood. But,
it’s our friends in the South who really made barbeque popular. Southern folk found barbeque
an easy way to cook a lot of cheap meat for a lot of people. As they migrated north, they brought
their grand plan with them, introducing it to us in the Midwest and Northern regions.
We now know where it started, but who played a vital role in making barbeque America’s cuisine? There are a lot of people out there who have really contributed to the cause, and these
people should be recognized for their contribution. From Mike Mills, to Carolyn Wells, Johnny
Trigg to Chris Lilly, and so many more who have personally sacrificed in promoting the enjoyment
of barbeque. Without George Stephan we wouldn’t have the Weber Kettle, and without John
Markus there would never have been Pitmasters. To take it to a more intimate level: without our
dads, our uncles, our grandfathers, our mothers, or even our neighbors, many of us would have
never known the decadence of slow-cooked, tender pieces of deliciousness. More times then not,
there is someone special in our lives that we have created barbeque memories, and it is to them
that we dedicate barbeque month.
KCBS would like to thank all of you, our members, for the essential part you play in making barbeque celebrated. Without you, no matter your role in the process, barbeque would not be what
it is today. It is through your dedication to our cause that has made the Kansas City Barbeque
Society the largest barbeque sanctioning body in the world. It may have started in the Caribbean,
but it is YOU that keeps the spirit of barbeque alive.
Happy National Barbeque Month!!
Inside
Retail List
4
Books, Seasonings & More
Welcome!
32-35
Contest results
KCBS New Members
Competition Heats Up
Class Schedules
20-21
Cooking, Judging & Table
Captain Classes
Upcoming Events
2011-2012 Events
36-37
Volume 26, Issue 5
11514 Hickman Mills Drive
KCMO 64134 Phone: 800.963.5227
41-46
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – May 2011
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bullsheet – May 2011Page 3
Go Slow: Present and Future Legends of BBQ
by Nancy Barber
Long before the Italians went on their Slow Food crusade, black slaves
from the Caribbean introduced Southerners to that most quintessential
of American slow foods: BBQ. It tantalized the European settlers and
eventually spread from its rural Southern roots all across the country,
diversifying in different parts of the South and Midwest. Its popularity
continues to grow, and now even children are learning to master the pit.
“See, the thing is, BBQ is slow, and everything in this world today is
so fast,” says national BBQ ambassador Jim Tabb. “You want to hurry
up this computer, you want to hurry up this, faster and faster and faster,
and pretty soon, by Friday, you’re worn out from all this speed and all this
haste. There’s one thing left: BBQ, and you’re not going to speed it up
or it won’t be any good.”
Tabb, a Tryon, NC, resident, has been the primary mentor for the Future Legends of BBQ (FLB) contest,
one of the few kids-only BBQ competitions in the country that is not associated with an adult competition. The
Second Annual FLB, a benefit for the
Henderson County Young Leaders Program, was held on October 9, 2010,
at Camp Greystone in Tuxedo, NC. Fifteen teams and about 60 children participated in this year’s event.
The FLB isn’t the first BBQ contest
Jim Tabb has helped foster. He got
his BBQ start as a Navy fighter pilot in
the 1950’s when he was stationed in
Jacksonville, FL. He and four other pilots used to frequent a local BBQ joint
until they got the bright idea that they
should make their own, so they bought
a little grill for the backyard. “We
thought we were BBQing,” remembers
Tabb. “We were actually grilling.” The difference, he explains, is in the
temperature. BBQing is smoking the meat at a temperature between
180-300 degrees. Anything hotter than that is “grilling.”
The “grilling” eventually led to Tabb’s first BBQ competition: “We challenged another fighter squadron. We said, ‘We can cook better BBQ than
you can,’ and they said, ‘No you can’t,’” and so a great BBQ competitor
was born.
After ten years of flying in the Navy, Tabb flew internationally with TWA
for almost thirty years, honing his foodie skills. “Pilots usually bid for
days off or certain cities they want to go to,” explained Tabb. “I always
bid food. If I felt like I needed some German food, I’d bid Frankfort; if
I needed some feta cheese, I’d bid Athens; Good olive oil? I’d bid Italy.”
Despite all the great international cuisine Tabb dined on, he always came
back to his American roots and his first love: BBQ.
Tabb got better and better at BBQing and competed around the country with great success, including
a first place in the famed American Royal Invitational contest in Kansas City. He quickly rose in the
ranks of BBQ judges as well, and eventually became
Julia Child’s friend and personal BBQ guru.
His relationship with Child got started when Tabb
was in the Keys cooking at a fishing tournament for
his friend, the late celebrity butcher Merle Ellis,
who himself was friends with Child. Child was in
Miami, and Ellis invited her down to try some BBQ.
“I had my head stuck under a cooker,” said Tabb,
“and she walked up behind me and said, ‘What are
you doing?’ I said, ‘Well, I’m BBQing.’ She said, ‘Let me have a little
bit of that.’ She reached in. She was a great one at that—just picking
food. She took a bite and said, ‘That’s the best stuff I ever put in my
mouth. That’s really good!’ She walked off about 10 or 20 feet, and she
did a 180 and her entourage all turned around behind her, and she said,
‘Would you come to dinner with me tonight?’ That’s like Jesus asking me
to the go to church! I said, ‘I’d be glad to, but I’m pretty dirty.’ She said,
‘We’ll put you at the end of the table.’”
Tabb ended up sitting right next to Child and they became fast friends,
“cross-plating” (taking bites of each other’s food) and talking about cooking. Tabb would eventually cook BBQ as a fund-raiser for Child’s foundation at a number of International Association for Culinary Professionals
(IACP) conventions.
In 1994, Tabb help found the Blue Ridge Barbeque Festival and put
his hometown, Tryon, NC, on the map as a BBQ Mecca. People come
from all over the country to compete in it.
Most recently Tabb has turned to helping Starr Teel, owner of Hubba
Hubba BBQ in Flat Rock, NC, build up the Future Legends of BBQ Competition. “Starr had this idea,” said Tabb, “but he didn’t know how to
start it out. I said, well, let’s talk about the people I know who are in the
business presently. If you’re going to teach acting, you’d like to bring in
a movie actor. You go out and get Mike
Mills if you wanna teach BBQ.”
Mills is the owner of 17st Street Bar
and Grill in Murphysboro, IL, and Memphis Championship BBQ in Las Vegas. He
and his Apple City Barbecue team competed all over the country in BBQ contests, winning the World Championship
four times and the Grand World Championship three times. He even started his
own BBQ contest called the Murphysboro
BBQ Cook-Off. When Bill Clinton was
President, Mike had a top secret security
clearance to board Air Force One whenever the former President got a hankering
for BBQ. Mills has also been featured on
the Food Network, Travel Channel, Regis
and Kathy Lee, and CBS This Morning.
He and his daughter, Amy Mills Tunnicliffe, co-wrote an award-winning book called Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of
Barbecue. It’s no wonder Mills is affectionately known as “The Legend.”
Jim Tabb enlisted “The Legend” to help promote the first Future Legends of BBQ Competition in 2009, and Mills was back in 2010 for the
second contest as well, teaching a BBQ ribs class, signing books, and
generously handing out advice to anyone who asked. Mills has been
amazed at the quality of the BBQ these kids are cooking. “It’s awesome,”
he said. “I was pleasantly surprised. I don’t know what I expected.”
Mills attributes the rise in cooking interest among children in part to
the Food Network: “The number of young kids that are fixated on the
Food Network—it’s unbelievable! All the way from three and four and
five and six-year-olds, on up are watching Food Network like you wouldn’t
believe.”
“It’s the only way they get educated in food today,” added Tabb, “because their parents are working or don’t have time to mess with them or
they take them to Burger King.”
Whatever the reason, “Kids Q’s,” as they are known, have sprung up all
over the country, but according to Kansas City Barbecue Society Executive Director Carolyn Wells, most of those Kids Q’s are associated with
adult BBQ contests, not standing on their own like the Future Legends
of BBQ.
Kids teams from all over Western NC showed up early on a beautiful
fall Saturday to finish setting up cookers and decorating their stations in
celebration of team names such as Kung Fu BBQ, Smokin’ Clovers, Barbie-Q-Army, Groovy Chicks, Holy Smokers (from the Immaculate Catholic
School), and A Little Pit of Heaven (from Fruitland Baptist Church).
Teel, the founder of the event, talked about his twin goals of bringing more children into the camp experience through
the Henderson County Young Leaders Program and
bringing more children into the BBQ experience
through this contest. According to Teel, both the
camping community and the BBQ communities
consist of “tribes.”
“From the outside looking in,” said Teel, “camp
seems to be about experiences. At the end of the
day, you see the blobs and the pools and the ropes
and the boats, but what camps ultimately do is
build community and build success in children’s
lives through community.
“This is totally consistent with what we’re doing
in the BBQ experience. You go out on a Friday evening, and everybody’s
setting up and getting ready. The children are the central feature, but
the entire family can participate. Within that community, the resourcefulness, the competence, and the confidence that comes from mastering
the whole BBQ smoke experience is empowering. That’s the intersection
between camp and BBQ.”
This year’s Future Legends of BBQ winner was the same as last year’s,
14-year-old Colton Jones. Colton grew up tagging along with his dad,
Scott Colton, to BBQ competitions. The elder Jones thinks the kids Q’s
are so important because the great names in BBQ won’t last forever:
“Eventually that flame is gonna die out and that page is gonna turn, and
there’s gonna have to be someone to follow through. I just think exposing
these kids and teaching them the right way to do it is a fantastic thing.”
Asked what he liked about competing, Colton said, “I like the vibe,
the feel of it, and the community. Everybody’s so nice. I just love the
people who do it.” Colton acknowledges, however, that it takes “a lot of
patiently waiting.”
Colton’s dad agrees. “He’s usually the hurry-up-I’m-ready-to-eat kind
of guy, except for today.”
Jim Tabb’s ideas about American slow food are catching on, one young
pitmaster at a time.
kcbs retail list
BBQ Books
The first price is for members only!
500 Barbecue Dishes
Paul Kirk..................................................... $15.95
America’s Best BBQ
Ardie Davis & Paul Kirk............................ $20.00
Barbecuing & Sausage Making Secrets
Knote............................................................ $14.95
Great American Barbecue
& Grilling Manual
Smoky Hale................................................ $19.95
Great BBQ Sauce Book
Ardie Davis..................................... $14.95/$15.95
Grilling America
Rick Browne................................................ $25.95
The Kansas City Barbeque Society
Cookbook...................................Members $20.95/
..............................................Non-Members $22.95
The Kansas City Barbeque Society Cookbook- 25th Anniversary Edition
..................Members $22.99/ Non-Members$24.99
Mastering the BBQ (Michael Stines)........ $19.95
Paul Kirk's Championship Barbecue Sauces
Paul Kirk..................................................... $11.95
On the Grill Backyard Bunglers
Steve Tyler................................................... $19.95
Real Barbecue by Vince Staten/Greg Johnson.....$16.95
Startin’ The Fire
George Hensler............................................$12.99
Whatcha Need to Know to BBQ like a Pro
Ron Lutz...................................................... $14.95
They Were Smokin’
Billy Bob Billy............................................. $24.95
Shipping and Handling per cookbook is $5.00
Pins & Accessories
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, 2009.........................Each $2.00
BBQ DVD’s
BBQ Seasonings & Sauce
Shipping and Handling per video is $5.00
Bad Byron’s Butt Rub (4.5 oz/2 lb)..... $4.00/$12.00
Butch's Smack Your Lips BBQ Seasoning
(8 oz.) regular or cajun............................... .$5.00
Fire Bug Grillin Sauce (18 oz)mild or hot......$6.00
Don’s BBQ Seasoning (6.1 oz).........................$5.00
Happy "Holla" BBQ Seasoning (6.4 oz.)......... $5.00
Happy "Holla" Steak Seasoning (3 oz.).......... $2.50
Head Country Rub (6 oz/2 lb)............. $4.50/$13.00
Howton Farms All Purpose Rub. (13.5 oz.) ..... 7.00
KC Backyard Rubs (7 oz.)
(KC Style or Bold & Spicy).......................... $5.00
KC Rib Dr. (3.2 oz.)......................................... $3.00
KC Rib Dr. (6.0 oz.)......................................... $5.00
Lotta BS Poultry Spice (7 oz.)........................ $5.00
Lotta BS Beef & Pork Spice (7 oz.)................. $5.00
Paradise Ridge Dry Rub/Seasoning (12.7 oz.).$7.00
Paul Kirk Seasoning (1 1/2 lb).......................$13.00
Pig Pen’s Seasoning (5.5 oz.).......................... $5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.).....$5.00
Rock River Stampede
Steak Seasoning (6.5 oz)...................................... $5.00
Rock River Rub (7 3/4 oz.)............................... $5.00
Smacker’s Sweet & Spicy Rub (5.5 oz)....................$6.00
Smokin' Guns BBQ Rub (8 oz) mild or hot............. $6.00
Trim Tabb's Pig Powder (12 oz)..................... $7.00
Real BBQ Know How- Troy Black...........$29.99 ea
Happy "Holla"- Ed Roith- ................... $38.00 ea
VHS.................$36.00 set
How-To Barbecue- Chicken-VHS Only..$10.00 ea
Looking for a product
everyone will enjoy? Check out
the KCBS Retail List!
(Please allow 4-6 weeks for delivery).
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kcbs, 11514 hickman mills dr., kcmo 64134
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Kansas City
Barbeque Society’s
Side Dish
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
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
Periodical postage is paid at Kansas City, Missouri 64108.
Postmaster: Send address changes to Kansas City BullSheet, 11514 Hickman
Mills Drive, Kansas City MO 64134.
Kansas City BullSheet is the official members-only publication of the Kansas City
Barbeque Society©. Join KCBS today to get your subscription started. See Page 8 for
our membership application.
Kansas City Barbeque Society
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
the kansas city Bullsheet and
Banquet Inquiries
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
We reserve the right to edit any article,
ad or comment.
Contest sanctioning &
Team of the year Inquiries
Dawn Endrijaitis
Team of the Year Coordinator &
Contest Manager
[email protected]
Photos By:
Columnists:
Mike & Chris Peters- The Great American BBQ
Tour Recap
Bob Lyon- Pacific Northwest
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Dawn Endrijaitis- Staff Writer/TOY Coordinator; Contest Sanctioning
Mike Garrison- The Adventures of the Flying
BBQ Judges
Sonny Ashford- Sonny’s Suggestions
Chris Marks- Tips From A Pro
Articles By:
Nancy Barber
Gordon Hubbell
Donna Fong
Larry King
Sonny Ashford
Bob Sammons
Special Projects Manager
[email protected]
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Kaye Wade
Manager, Membership Services
[email protected]
President’s
Corner
This year is moving by quickly! May is national Barbeque
month and there are big happenings at KCBS! Team of the
Year awards will pay down 20 places! We have acquired
the National Pork Board’s tour truck and trailer. This
means that there’ll likely be a second Great American BBQ
Tour for 2012.
As we move in towards peak BBQ competition season...
may your smoke be sweet, your meat be savory and your
barbecue be the best your judges ever taste!
Candy Sue Weaver
President, KCBS Board of Directors
2011 Pin Is Still
available!!!
The 2011 pin is still available! Get
yours today by calling the KCBS office
@ 800.963.5227 or by e-mailing
[email protected]
Searchin’ For Smoke
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Candy Weaver - President
Don Harwell - Vice President
Mike Budai - Treasurer
Tana Shupe - Secretary
All rights reserved,
Kansas City Barbeque Society© 2011.
Are you searching for someone in your area to start
a barbeque team with? Let us know and we’ll post
your name, location, and e-mail address until you
find someone!
Send us an e-mail at [email protected] to have your
name added to the list
any personal information provided is at your own discretion.
KCBS is not, under any circumstances, responsible for contacts
received by the requestor
Alabama
Norman Dasinger - [email protected]
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 May issue is April 15 @ Noon CST
Any ad, comment or article received after this date may appear in the next issue.
Illinois
Terry Hartl - [email protected]
Andrew Piskorz - [email protected]
Indiana
Brian Herbert - [email protected]
Rick Barton - [email protected]
Maryland
Skip Schlesinger - [email protected]
Missouri
Lee Jeffers - [email protected]
Oklahoma
Don Jones - [email protected]
Pennsylvania
Timothy McMaster - [email protected]
New Jersey
Dave Torpey - [email protected]
Iowa
Bob Penne - [email protected]
Minutes from
the Board
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
March 9, 2011
Kansas City, MO
At 7:05 p.m. central time President Weaver called the meeting
to order. Present at the meeting were the following members of
the Board in person or by phone: Randy Bigler, Arlie Bragg, Mike
Budai, Gene Goycochea, Don Harwell, Paul Kirk, Mike Lake, Wayne
Lohman, Tana Shupe, Mark Simmons, Merl Whitebook, and CaroMembership: lyn Wells, Executive Director.
Report accepted as presented.
The only member present was Mike McCloud.
The board recited the KCBS Mission Statement and Board Pledge. Marketing: GABT logistics are well underway with a record number of spon Bigler made a motion to approve the minutes of the Board Meet- sors. Tour two is doubtful. Twenty-four applications were received
ing on February 11-12, 2011, as presented with minor changes. for Event Directors for Sam’s Club BBQ Series and have been narSeconded by Simmons, ayes were unanimous. Minutes were ap- rowed down to 8-9 final selections, with a training session planned
within a week. The report was accepted as presented.
proved as presented.
Bigler made a motion to approve the minutes of the Special Technology: Board Meeting on February 21, 2011. Seconded by Goycochea,
Harwell reported that the computer scoring program is well unayes were unanimous. Minutes were approved as presented.
derway, due to extensive work by Stephen Smith. Harwell made a
motion to make a minor change in the weighting system effective
in.
Finance: Budai made a motion that the financial reports be accepted. SecSeconded by Kirk, ayes were unanimous. Motion passed. onded by Shupe, ayes were unanimous and the reports were approved as presented.
Rules: Report was accepted as presented.
Education: Report accepted as presented.
CBJs & Judging: Lake made a motion that CBJ instructors who do a minimum
of 5-8 classes purchase projectors and that KCBS reimburse the
instructors at $50 per class until total reimbursement is realized. Receipts must be submitted for proof of purchase, and any cost
to replace a lamplight will be the responsibility of the instructor. Lake, Bigler, and Goycochea will do a straw poll from instructors to
determine best option Motion was seconded by Whitebook. Ayes
were unanimous. Motion passed. Philanthropy: To date, two grant-in-aids have been received and another application has been requested and one grant for a non-profit organization has been received. Whitebook made a motion to set May
31st and November 30th as the semi-annual deadlines to receive
applications for grant requests from non-profits organizations. Seconded by Bigler, ayes were unanimous. Motion passed.
Contest Reps: Based on research from the committee chairpersons, Whitebook
made a motion to ask for applications for 4-6 contest reps in New
England & Mid-Atlantic and to review the need for the remainder of
the U.S. and survey the current contest reps. Seconded by Harwell,
ayes were unanimous. Motion passed and the remainder of the
committee’s report was accepted as presented.
Sanctioning & Mentoring: Lohman made a motion to approve contests as listed, with the
exception of Rhode Island which was tabled until April. Seconded
by Shupe, ayes were unanimous. Motion passed. OLD/NEW BUSINESS:
Opt Out Procedure: No action has been taken by Technology. Motion is tabled until April by which time technology committee
will discuss with Mike McCloud.
Whitebook made a motion to adopt the resolution creating regional representation of six regional and six at-large board representatives. This issue would be placed on the agenda to be presented as
a by-law amendment for vote by the membership. Seconded by
Harwell, a roll call vote was requested.
(2) Ayes: Whitebook, Harwell
Continued
on next page
Request to Speak at
KCBS Board Meeting
Member Name:_______________________________
Member #:___________________________________
Date of Board Meeting:_____________________________________
I want to monitor the meeting only: _________yes __________no
I want to speak to the Board: ___________ yes ____________no
If yes to speak, what agenda item or what topic do you wish to address? _ __________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I understand I
will only be granted the ability to listen to the meeting.
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Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Minutes from the Board…
Continued
from
Page 6
(9) Nays: Bragg, Lake, Budai, Goycochea, Shupe, Bigler, Simmons, Lohman, Kirk
Motion failed.
Remaining Conflicts of Interest documents haven’t been received
by present secretary, so approval of the additional Conflict of Interest Forms was tabled until April.
Resolution of a disqualification issue with contest in Lakeland,
FL was tabled until the rep chairpersons and the president have
contacted all reps involved.
Whitebook made a motion to amend the Meat Inspectors Guide
as presented. Seconded by Harwell, ayes were unanimous. Motion passed. Lohman will send amended guide to organizers and
to MMA for placement on the website.
Whitebook made a motion that the following statement regarding
Pork Collar be read at all Cooks’ Meetings. Seconded by Bigler,
ayes were unanimous. Motion passed.
As reflected in Rule 10, the KCBS Board of Directors has adopted the National Pork Board’s definitions which define the standard
for cuts of Boston Butt (item 406 bone in or without bone), Picnic
(item 405 bone in or without bone) and/or Whole Shoulder (item
403). Pork Collar is not included in these approved “American”
definitions of food service cuts of pork. Therefore pork collar is not
an acceptable cut to be approved at meat inspection or turned in
for the purposes of competition under the rules of KCBS. In the
event a pork collar cut is turned in, it shall receive a score of 1 by
all judges in all criteria as a foreign object being a non-approved
cut of meat. For further information go to http://www.porkfoodservice.org/PCProductsAndWeightRanges.aspx
Whitebook made a motion that future strategic planning sessions
be discontinued. Motion was Seconded by Harwell. After discussion Bragg made a motion to call for the vote. Seconded by Whitebook, ayes were unanimous. Motion to call for the vote passed and
a roll call vote regarding Whitebook’s motion was requested. (1) Ayes: Whitebook
(10) Nayes: Bragg, Lake, Budai, Goycochea, Harwell, Shupe,
Bigler, Simmons, Lohman, Kirk
Motion failed.
Wells reported that Utahan are no longer using KCBS rules and
that she has received no further response regarding the “cease and
desist” letter that was sent to Utah and Illinois. She will work with
Shupe, Lohman, Goycochea and attorney to follow up and report
back to the board in April. The following was presented for discussion in Closed Session:
An item relevant to internal board activities dating back to December, and a resolution for action at the February 2011 BOD
meeting, whereby KCBS performed its action, but board member
did not follow up.
A motion to go into closed session was made by Bragg at 10:37
p.m..(3.36.02) Seconded by Kirk, ayes were unanimous. Motion
passed. All board members and executive director were present
on the call. The board came out of closed session at 11:22 p.m.
At approximately 11:43 p.m., a motion was made to adjourn and
a roll call vote was requested. (3) Ayes: Bragg, Goycochea, Harwell
(7) Nays: Bigler, Budai, Lake, Lohman, Shupe, Simmons, Whitebook
(1) Absent: Kirk Motion failed.
Weaver made a motion to remove all assignments given to a
board member to represent KCBS be cancelled immediately. Seconded by Budai, a roll call vote was requested.
(6) Ayes: Bigler, Budai, Lake, Lohman, Shupe, Simmons
(2) Nays: Goycochea, Harwell
(2) Absent: Bragg, Kirk
(1) Abstain: Whitebook Motion passed.
Harwell made a motion to go back into closed session at approximately 11:58 p.m. Seconded by Goycochea, ayes were unanimous. Motion passed.
Motion to come out of closed session by Bigler at 12:18 p.m.
seconded by Mike Lake @ 12:18. Ayes were unanimous. Motion
passed.
Harwell made a motion to suspend the rules because of actions
taken the previous evening that should be addressed at this meeting. Seconded by Goycochea, a roll call vote was requested..
(3) Ayes: Goycochea, Harwell, Whitebook
(6) Nays: Bigler, Budai, Lake, Lohman, Shupe, Simmons
(2) Absent: Bragg, Kirk
Lake made a motion to rescind the previous motion by Weaver
Whitebook made a motion to create a search committee to seek and table for 30 days to further investigate the situation and make
a permanent home for the establishment of a KCBS museum of recommendations for negotiation. Seconded by Randy Bigler, a
BBQ and the KCBS World Headquarters to be located in Kansas roll call vote was requested.
City, KS or Kansas City, MO. Seconded by Weaver, a roll call vote
(7) Ayes: Bragg, Lohman, Simmons, Bigler, Goycochea, Lake,
was requested.
Harwell
(4) Ayes: Shupe, Whitebook, Harwell, Goycochea
(2) Nays: Shupe, Budai
(7) Nays: Simmons, Bragg, Budai, Lake, Lohman, Bigler, Kirk (1) Abstain: Whitebook
Motion failed.
(1) Absent: Kirk Motion passed.
Whitebook made a motion that a policy be established for submission of articles or monthly bulletins/newsletters to The Bullsheet
Harwell made a motion to adjourn @ 12:26 a.m. Seconded by
by regional and/or state barbecue associations at a greatly reduced
Goycochea, ayes were unanimous. Motion passed.
rate as long as they meet guidelines approved by the board (i.e.
51% of their contests must be KCBS-sanctioned at a rate to be determined). Motion was seconded by Shupe, and after discussion,
Harwell motion, seconded by Kirk to call for the vote. A roll call
vote was requested. Ayes were unanimous and the motion passed. The Marketing Committee will come back to the board in April with
recommendations for rates. Roll call vote: Ayes were unanimous. Motion passed.
Shupe made a motion that chairpersons submit names of its
committee members. Seconded by Whitebook, ayes were unanimous. Motion passed.
Harwell withdrew his motion that 1/3 of KCBS’s cash in bank be
set aside for philanthropic purposes, and ask that further research
be directed to and recommended by Strategic Planning Committee.
Due to lack of sponsorship for a second barbecue tour in 2011,
discussion regarding acquisition of a second truck was tabled. The report regarding a lifetime membership logo was tabled until
April so that MMA could provide recommendations.. Pending response from MMA, the report regarding KCBS credit
cards was tabled until April. page 8bullsheet – May 2011
Salisbury MD
Pork in the Park
April 15-16 2011
By George Hensler
The much-anticipated Pork in the Park BBQ Festival was held April
15-17 in Winterplace Park located in Salisbury Maryland. The park is
located in the heart of Maryland’s Eastern Shore and is always a great
place to visit. Sandy Fulton and her enthusiastic group of volunteers once
again rolled out the red carpet this year welcoming 116 teams from all
around the Country as well as Canada.
Thursday evening found many teams already in place inside the park as
the pit masters were anxious to get their fires started for the 2011 BBQ
season. This event has become sort of a season opener for many of the
teams in the northeastern part of the Country.
Friday morning the rest of the arriving teams were greeted with fabulous
weather as it was what some would call
one of those Chamber of Commerce kind
of days. Teams keep their third eye on
the sky as the weatherman wasn’t making any promises for what was in store
for late Friday night and Saturday.
Turn-in morning broke with gray skies
and very gusty winds, as the day wore
on, things never improved. The heavy rain that was predicted stayed away
until after awards, I still believe Sandy when she says she has an “in”
with the Chief Meteorologist. After the brisket boxes went in, teams were
scrambling to break camp before getting soaked. I am not sure if I have
ever seen a contest of that size broken down and packed away in such
short order.
In true fashion the organizers were in front of the weather issue and
moved the awards ceremony into the large tent that had be erected for
the judges. It was a bit tight, but everyone was dry and that was a good
thing.
PA Midnite Smokers, Paul and Brenda Hess walked with an impressive
win as the contest Grand Champions. They took first place in both the
chicken and pork categories, second in brisket and fourteenth in ribs.
They also scored well in Friday night’s ancillary contests with a second in
anything butt and third in dessert.
Contest Reserve Champs were Jacked Up BBQ with Cool Smoke taking the number three spot. Aporkalypse Now won top honors in ribs and
Hambones by the Fire scored number one in brisket. The Black Pig BBQ
was the winner in anything butt and Heavy Hitters BBQ won the Friday
night dessert division. Big Dawg’s Smokin BBQ was awarded the first
place trophy for whole hog.
This contest has grown to one of the biggest on the east coast, it is well
run and the hospitality shown by the organizers is second to none. It is a
great way to start the contest season. If you haven’t done so already, you
need to add this event on your “to do” list for 2012, you’ll be glad that
you did.
remus says:
We call it a sport, but we dress
like amateurs!
By Remus Powers, Ph.B.
Football has come a long way from the days when human skulls were
used in place of today’s tightly-bound inflated leather spheres. Ragtag
football attire evolved into today’s sleek, padded hi-tech uniforms. It’s
the same with every sport that evolves from amateur to professional—
baseball, basketball, car racing, soccer, swimming, track and field. Everything gets formalized, including the mode of dress.
Today’s sport barbecue scene has rapidly evolved from informal to
formal. We have:
Team names
Team logos
Team registries
At least 19 contest sanctioning organizations
Rules and regulations
Contest officials
Certified judges, ID badges, certification numbers, shirts & hat pins
An official judges oath
Community and corporate sponsors
Prizes ranging from ribbons to mega-bucks
Spectators
Celebrity pitmasters &
Barbecue reality shows on cable networks
All that is proof enough that competitive barbecue has become a recognized international sport. But we don’t have an official uniform that is
universally recognized as the sport barbecue uniform. A NASCAR driver
in uniform can walk down any sidewalk in America and hear kids shout,
“Hey, there’s a race car driver!” Many are known by name. On the other
hand, legendary pitmasters can walk the sidewalks of America and not be
recognized as competitive barbecuers unless perchance someone reads
their team name on a shirt or jacket.
Today’s sport barbecue attire is in the Gaga stage. You never know what
a team will show up in, but you can always expect some glitz and drama.
At any given contest today you could see teams wearing:
Miss Piggy attire
Chef’s attire
Overalls, t-shirt, apron and gimme cap
Blue jeans, t-shirt and gimme cap
Traditional ethnic wear from the team’s country of origin
Camo gear
Leisure suits and Elvis wigs, or
A variety of other flashy colorful outfits
What will be the uniform of competition pitmasters
of the future? Not the traditional chef’s uniform. Cable network culinary competitions have already overused that model. Plus, a chef’s uniform doesn’t differentiate sport barbecue from other culinary sports.
The best uniform to connect sport barbecue with
the history of modern barbecue as a commercial and
competitive enterprise would be based on butcher’s
attire. It is similar to chef’s attire, but different
enough to be distinct. Like other sport uniforms, colors could vary from
basic white to any color of the rainbow. There would be ample room for
the team name, logo, and sponsor logos. Aprons and/or butcher caps
could be added.
I hope we stay in the Gaga stage for a long time. It has been said that
the day we see pitmasters wearing sponsor-plastered designer butcher
uniforms in the tradition of NASCAR will be the day the fat lady sings at
the American Royal.
Better that the image of Ed Mitchell in his signature overalls and gimme
cap be the symbolic uniform of our sport!
Ribs to ya & Gaga Forever!
Remus Powers PhB
P.S. Did you notice the change in our mission statement from last spring to this spring?
Old wording: “Our mission is to celebrate, teach, preserve, and promote barbeque as a
culinary technique, sport and art form. We want barbeque to be recognized as America’s
Cuisine.”
New wording: “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.”
I like that. Taking a cue from politicians in DC, if we say it’s true over and over again,
the perception will catch on and we won’t need a congressional resolution to legitimize
barbecue as America’s Cuisine.
This just in: the Maine legislature made whoopie pie the official state snack and blueberry pie the official state dessert. That battle is over, and now, apparently, the KCBS battle
to have barbecue declared America’s Cuisine is over as well!
Celebrate these landmark decisions with a barbecue feast ending with whoopie pies and
blueberry pies for dessert!
Butcher Coat
http://www.automotiveworkwear.com/Uniforms/Butcher_Coats_Frocks.html
THE LOADED
WICHITA
Ed Mitchell in his signature overalls.
http://www.bing.com/images/search?q=ed+mitchell+bbq&FORM=BIFD
WWW.YODERSMOKERS.COM
Counterweight
Eases door opening & closing.
Exhaust Control Damper
The Damper on the chimney provides
the pitmaster fine heat control.
Second Shelf
The slide in shelf provides an
additional 518 sq. in. or nearly 70% of
cooking surface.
Pitmaster uniforms – Smitty’s Market, Lockhart, Texas
http://www.smittysmarket.com/9.htm
Butcher Hat
http://www.zazzle.com/butcher+hats
877.409.6337
Spring Handles
Cool to the touch. No need to
wear gloves when handling
your doors.
Firebox Grilling Surface
In the mood for some burgers
over the fire? Get it done right
over the fire in your firebox!
Intake Damper
Wood Storage Rack
Store up to 3 cu. ft. of your
favorite flavors within arms
reach of your fire.
The butterfly shaped damper
provides the primary heat
control to the pit.
Elevated Wood Grate
Get your fire started without any
headaches. Throw your charcoal on
top and watch it blaze.
X
the reader’s recipe
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”
http://baronofbbq.blogspot.com/
[email protected]
Our first recipe is one that I would have never thought of for fixing grits.
Now I grew up on grits boiled and fixed with butter and salt and pepper.
If we didn’t eat all of the grits my mother would put the grits in a bread
pan and chill them in the refrigerator. The next morning she would slice
the grits about 1/2 an inch, thick, flour and fry them in bacon grease on
both sides. Then we would pour some maple syrup over the top like pancakes. This recipe for Peter Ackerson of The Woodlands, TX is for Deep
Fried Grits Balls.
DEEP-FRIED GRIT BALLS
2 cups water
1/2 teaspoon salt
1/2 cup quick cooking grits
1 cup cheddar or Swiss cheese, grated
1/4 teaspoon cayenne
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
2 eggs
1 1/2 teaspoon peanut oil
1 1/2 cups soft bread crumbs
Oil for frying
Bring the water to a boil and add the salt. When the water is vigorously,
add the grits slowly. Return to a boil and cook over direct heat, stirring
occasionally, two and one-half to five minutes. Chill the grits.
Mash the grits with a fork and stir in the cheese, cayenne, nutmeg and
pepper. With hands, shape into approximately forty balls. Beat eggs and
oil together. Dip balls into mixture; then into the breadcrumbs. Fry in hot
grease (375 F. degrees) about 2 minutes or, until golden brown.
Yields 40 appetizers. From Jim Tabb of Tryon, NC.
Our next recipe is for Gary Callicoat of Lutz, FL for Cauliflower Slaw
CAULIFLOWER SLAW
1 large head cauliflower, broken into flowerets
1/2-cup scallions, sliced thin, green and white parts
1/2 cup celery, chopped fine, with leaves
1 cup sour cream
1 cup (homemade) French dressing
2 teaspoons caraway seeds
salt and pepper to taste
Slice the flowerets thinly. Add the cauliflower, scallions, celery, sour
cream, French dressing caraway, salt and pepper. Gently toss, cover chill
and serve. Serves 6.
French Dressing
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 cup olive oil
1 clove garlic, finely chopped
salt and pepper to taste
Cayenne to taste
Combine the lemon juice, Worcestershire, and Tabasco sauce. Beat in
the oil and add the remaining ingredients. Yields about one third cup.
From Scott Dawson of Alpine, CA
Our next recipe Barbecued Buffalo Steaks is for Dale Dunn of Waterford, CT.
BARBECUED BUFFALO STEAKS
6 buffalo rib eye steaks
1/4 cup Worcestershire sauce
2 tablespoons garlic salt
1 tablespoon black pepper
1/4 pound sweet butter, softened (1 stick)
1 tablespoon fresh parsley, minced
1 teaspoon dried tarragon leaves, crushed
1 teaspoon fresh lemon juice
Rub the steaks all over with Worcestershire sauce. Cover and set aside.
Combine the garlic salt and pepper in a small bowl and blend well. Set
aside.
In another bowl combine the butter, parsley, tarragon, and lemon juice
and blend well. Place the mixture on a piece of plastic wrap and form
into a cylinder and chill.
Season the steaks all over with the salt and pepper mixture to taste.
Grill the steaks over hot coals for 5 to 7 minutes for medium rare or longer
if desired. Top each steak with slices of herb butter and serve hot. Serves
6. From Jerry Fear of Aurora, CO.
HELP---HELP---HELP
*David Fink of Baldwinsville, NY is looking for a recipe for Grilled Asparagus with Mozzarella that he has had several times in different restaurants.
*Greg Guidry of Lafayette, LA wants to know if there is a recipe for
Greek Salad, it seems that every where he orders they are different.
*Steve Lackey of Chilhowee would like a recipe for a Caramelized Onion
Sauce that goes with grilled fish.
*George Liesmann of Topeka, KS is looking for a Cider Glaze for Pork
*Charles Pratt of Fairbanks, AK is looking for a Papaya Marinade for
Steaks hoping that it will bring warm weather.
Inaugural Sam’s Club©
National BBQ Tour Kicks-Off
with Great Success
By Dawn Endrijaitis
April 8th KCBS and Sam’s Club
kicked off the largest and lucrative
barbeque series in KCBS history.
Teams began pulling in on Thursday, with Iowa’s Smokey D’s being
the first to arrive. Being first would
serve Darren and his crew well over
the next 24 hours.
By Friday evening all 30 teams
were present and accounted for and
the Sam’s Club parking lot was abuzz
with preparation. Kelly and Kathleen
McIntosh, the official KCBS reps for the contest walked from cook site
to cook site welcoming
each team and introducing themselves to first
time competitors. Everyone was in good spirits as
the warm weather turned
windy and cold.
Saturday arrived amid
a massive downpour yet
it didn’t dampen the
spirits of the teams or the
eager judges. Better yet,
it didn’t reduce the curiosity of the Sam’s Club
shoppers. The team area
was quickly filled with interested patrons as Troy Black began taking briskets off his smoker for
public sampling.
As noon approached the judges sat quietly, waiting patiently for their
sample of barbeque goodness. BBQ TV, which had previously interviewed
several teams prior to turn in, filmed just outside the tent, waiting for the
first of the thirty teams to hand over the first category of the day. The next
two hours went quickly. The teams were all at the top of their game, as
each turn in came and went.
At the conclusion of judging
many judges could be heard
raving about a particular rib
they had tasted or the moistness of a brisket entry.
Throughout the judging
process Troy Black continued
to feed the crowds with his
award winning barbeque. The
lines continued until awards
a few short hours later. The
teams made their traditional semicircle in front of the
stage. Crowds of onlookers
also gathered as the rain began to recede. Trophies were given to the top
three teams in each category, with cash prizes going to the top five. Even
more exciting, the top seven teams would be moving on to the regional
event in Las Vegas, Nevada.
Congratulations to Iowa’s Smokey D’s who earned the title of Grand
Champion. Darren and his team will be joined by Smoked to the Bone,
Rhythm ‘n Que, Slap Yo’ Daddy, I.A. B. 30, McFrankenboo and Loot n’
Booty in Las Vegas. Good luck to all the teams who have signed up for
this trail blazing tour.
By:
T. Michael Garrison,
Master Certified Judge
What a great month, contests with the best Reps in the business and
red carpet hospitality. The Flying BBQ Judges winged our way into the
deep South for the Slidell BBQ Challenge. One of the features we always enjoy are the way the Southern contests treat their judges. Friday
night, in Old Town Slidell, we ate Shrimp Creole, fresh salad greens and
some Rum Pudding to die for. I can’t even guess some of the sauces
used in this meal but it was
fantastic. Skinny King and
Frank Jackson deserve a lot of
credit for their long hours and
hard work bringing this all together. Among the 37 teams
competing in this contest were
some very impressive groups.
Johnny Trigg of Texas BBQ
fame, John Swift who took the
Grand Champion at Mobile last
month, Mike Davis and Lotta
Bull brought his expertise, and
numerous other named teams with many successes to their credit. Then
how can you go wrong with a Rep team of Wayne and Maria Lohman
working together with Bill and Debby Gage, it just doesn’t get any better.
(see photo) And to top it off the weather certainly beat Kansas weather in
March, Jerry Bressel and I were in shorts for the entire weekend.
Our next great adventure was a little closer to home, but we found ourselves winging our way Westward to K58, or better known
to the public as Osage City,
Kansas. Bryan Beier piloted
our transportation to this contest. Dave Azwell continues to
impress all of us with his organizational skills. Smoke in the
Spring has experienced blizzard conditions in past years.
The Flying BBQ Judges were
weathered out two years in a row with blowing snow, ceilings below 100
feet, and visibility less than a mile. However in 2011 we were back in
shorts and enjoying lots of sunshine. This contest has grown to 82 teams
and continues to get larger. Six teams were turned away and the judge’s
corps was filled a year ago. It is combined with a very impressive auto
show. Once again we worked with a great team of Reps. Mark Simmons,
new KCBS Board Member, led the team along with Dennis and Linda Polson, and the scoring was very ably provided by Mike Budai and his lovely
wife. (see photo)
Perhaps these two contests
drew some top teams, however
as we compared some notes we
found we were giving more 8’s
and 9’s at these contests than we
have in recent years. Hopefully
this is a sign that the quality of
competition BBQ is improving,
competition is becoming more
keen, and cooking techniques
and available materials continues to improve. Our group sees
a general increase in the quality and perfection of the contests we have done this year. Another very
unique item was seen in Osage City. Dave Young has created a quilt that
is very unique. Each square in his quilt is a T shirt from one of his BBQ
contests, including Smoke in the Spring. Dave is a Master Judge and it
was fascinating to see how he brought his memories together in a quilt.
(see photo) Many of you know that I fly to the Sun N Fun air show in
Lakeland, Florida each April.
For a variety of reasons my trip
fell through at the last minute.
This was probably a blessing
in disguise as Sun N Fun was
hit with multiple tornadoes,
devastating winds, and many
aircraft were destroyed this
year. I missed the show but I
am probably better off staying
in the calm weather of Kansas.
Smokin’ the Competition since 1987
5 time world champions at Memphis in May
The old fashion taste with a modern design. The Backwoods Smoker is a one piece unit with
a double wall design. (an inner wall and a completely insulated outer wall). The smokers
provide an internal chimney which allows smoke to flow by patented down draft. They are
available in 13 sizes, price ranging from $845.00 TO $8030.00
from the CHUBBY to the WHOLE HOG
Backwoods Smoker, Inc.
318 220 0380 office
318 220 9022 fax
8245 Dixie Shreveport Road • Shreveport, LA 71107
www.backwoods-smoker.com
[email protected]
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.
This month there’s not going to be much of
education Corner but we need your help.
The Education Committee is in the process of restoring what was called the C.A.T.S. (Community Appreciates Teen Services) which was a drug free program for
High School Students. It was also the start of High
School BBQ Teams, which started to grow and worked
for about 3 years and was disbanded because of adult
politics.
We are asking for your input on how to bring this back
without the politics. If you have suggestions, please email Paul Kirk at [email protected].
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Best Butts Battle in Capital
By Dawn Endrijaitis
The annual Butt to Butt was held in Jefferson City, Missouri on April
15. Seven teams who qualified throughout the season were battling for
the title of Champion. This is the 13th year for the Butt to Butt competition where the best teams in the nation compete for the honor of having
the best Pork Butt on the barbeque circuit.
This year the teams included; Smelly Butt’s N BBQ, Iowa’s Smokey D’s
BBQ, The Heat is On, Twyford BBQ & Catering, Meadow Valley BBQ Co.,
Smoke on Wheels, and Quau. Congratulations to Steve Bryant Meadow
Valley BBQ Co. who took the top honors at this year’s competition. These
honors include cash, bragging writes and “the coveted boars tooth.”
This was Steve’s second attempt at the title, beating out the defending
champion Iowa’s Smokey D’s BBQ.
Capital City Cook-Off, BBQr’s Delight Butt to Butt XIV© will be held
in April 2012, in conjunction with the Capital City Cook-Off in Jefferson
City, Missouri.
Qualifying contests for 2012
The Smokin Blues & BBQ Challenge
Hammond, LA
Capital City Cook-Off
Jefferson City, MO
BBQr’s Delight, Butt to Butt XIII
Jefferson City, MO
Minnesota In May
Fairbault, MN
Iowa State Championships
Marshalltown, IA
Madison Ribberfest
Madison, IN
American Royal – Open
Kansas City, MO
Sam’s Club – Finals
Bentonville, AR
Jack Daniels’ World ChampionshipsLynchburg, TN
2011 Pork Cook of the Year
KCBS TOY
Big congratulations to all the teams who competed this
year and especially to Grand Champion Meadow Valley
BBQ Co.
KCBS ANNOUNCES TOY
PAYOUT FOR 2011Season!!
OVERALL
Grand Champion - $8,000
Reserve Grand Champion - $4,000
3rd Place - $2,000
4th Place - $1,000
5th place - $750
6th thru 10th place - $400
CATEGORIES
Grand Champion - $2,000
Reserve Grand Champion - $1,000
3rd Place - $600
4th Place - $500
5th place - $400
GRAND TOTAL: $51,750
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
How many contests should we
do in our first year?
This is another one of those questions that, in my opinion, has no correct answer. The short answer is, as many as you are comfortable doing.
Let me explain.
If you are just starting out, I think it would make good sense to proceed
slowly, don’t rush. My advice would be look around for a contest within a
reasonable distance of your home base. Check and make sure there are
openings and sign up. Once you have been accepted you can begin to
make your preparations, plans and schedules before the big day arrives.
I am not suggesting only signing up for one event, what I am suggesting is to pick your first event then select a few other events, but space
them out. Give you and your team mate’s time to review, analyze and
digest everything before you jump into the second event. You will have a
considerable amount of time and hard earned moola invested into your
operation, it only makes sense to proceed cautiously.
Now I am not saying you should only do one or two contests your first
season out, do what you are comfortable with, just be sure your operating
your team with purpose. You will want to make adjustments and possibly
burn a few practice cooks between events, be sure to leave yourself time
to accomplish this. Be sure your team mates are on the same page, do
they have time to cook multiple events? Do they have any other family
obligations planned during the cooking season? Are they willing to devote
the time?
Another consideration for your ultimate number of contests’ cooked is
your bottom line, or in other words, your wallet. How many events can you
afford to cook with sending your immediate family to the bread line? I realize that sometimes when the BBQ bug bites, it bites with vengeance. It
is sometimes very difficult to hold ones self back when eyeballing the upcoming schedule of events. I have heard of some cooks riddled with guilt
as they force their wives and children out to work evenings and weekends
just so they can enter a few more cook-off’s. If you find yourself in this
situation, you will need professional he please contact Quers Anonymous
at 1-800-IBA-COOK.
In summary, it would be my advice for your first year to pick a handful
of events to cook in your inaugural season. Spread them out, don’t overdo
it, leave time for review and recovery. Try not to interfere with planned
family vacations and events. Take it from me; it doesn’t go over too well
when you tell your family you can’t make it to your nieces wedding because you have just got to get over to Chesapeake VA to cook a contest.
Do not attempt this at home.
With proper planning and preparation, you can pick a few select events
to cook in your rookie year. You’ll find you will be in a better position to
learn and develop as a team, all the while working to improve yourselves
and get the kinks out. I believe you will position yourself and your team
to be more organized going forward and in a better position to cook your
second year with a reduced amount of distractions and difficulty. Good
luck.
OOPS....
Wish I Hadn’t Done That
By: Bob Sammons
Barbecue cooks are an interesting group. They will give you the shirt off
their backs but not their techniques for cooking chicken. They will hook
you up to their generator at 3:00 a.m., when the generator provided by
the event runs out of gas, but they won’t tell you the temperature that
there is perfect. They are, in general, extremely social animals on Friday afternoon, sharing stories and potluck meals, but want you quiet at
11:00 p.m. Friday night and basically don’t want to see you on Saturday
until after turn in.
Like every organization or contest, there are rules designed to keep an
even playing field and reduce the chances of fist-fights over disagreements. Some rules are codified, but there are a large number of unspecified mores. Violating some of these unwritten but expected rules of
etiquette, can make you feel as though you were back in the 3rd grade.
In an attempt to spare some of the new teams the same embarrassment most of us have experienced over time, I contacted a number of
friends, as well as well-known competition teams I had not met, and
asked if they would provide information with regard to two basic questions. First, I asked what three tips they wished they had been given as a
beginning barbecue team. Second, I asked what three tips of etiquette
they wished new teams, as well as established teams, would follow at
barbecue events. The response was almost 100% and showed a great
deal of thought, wisdom and, at times, repetition with regard to what was
important. Below is a Top Ten List of what I thought were the best tips
and points of etiquette to help beginning teams do well early in their careers. Most tips were chosen because of their repetition throughout the
responses I received. Your Top Ten List may be different.
As, hopefully, this is a work-in-progress, I would invite you to read the
comments from the various teams and send me any additional recommendations you might have. They will most likely show up in the second
edition. My email is [email protected].
BBQ ETIQUETTE
(Short Version)
1. Most all contests will have an 11:00 quiet time. RESPECT THIS. Even
loud talking will disturb people trying to sleep in a tent next to you.
2. No shigging! (Urban dictionary: 1. v. to enter a person’s BBQ site with
intent of stealing BBQ secrets in an effort to improve one’s own BBQ score.
2. v. to position one’s self to view the contents of the inside of a fellow competitors BBQ pit when it is opened. 3.v. Standing next to a cook with the
intentions of stealing their cooking techniques).
3. Respect other team’s privacy. Most teams love to talk, share stories
(some may not be true), and maybe have a beer. This is what Fridays are for.
From Friday evening on, don’t bother teams unless invited.
4. First and foremost, ALWAYS be humble when you win, no matter how
big you get! We aren’t saving the world or finding miracle cures- we’re putting seasonings on raw meat and cooking it. Yes, we all get excited and show
emotion when we win but barbecue culture isn’t about boastfulness. It’s
about humbly enjoying the successes you attain and being just as happy for
your friends when they win and you didn’t. It’s also about losing gracefully
and with class.
Rancher’s Reserve® and
Kansas City Barbeque Society
team up for Beef Cup
Rancher’s Reserve Beef Cup
features nine events
KANSAS CITY, Mo., April 18, 2011 – Last year, Rancher’s Reserve®
made sweet barbeque history by offering up the Kansas City Barbeque
Society’s first beef points chase and prize purse and it’s returning for a
second season.
This year, the Rancher’s Reserve Beef Cup will be featured at nine
KCBS events across the country.
“We are excited to bring back the Beef Cup for a second series,” said
Mike McGinnis, Senior Vice President of Meat and Seafood at Safeway.
“The Kansas City Barbeque Society provides the perfect avenue to promote our quality beef products sold exclusively at Safeway.”
In 2010, the Rancher’s Reserve Beef Cup rewarded teams that prepared their brisket category entries with meat provided by Rancher’s
Reserve®, giving out more than $22,000 in additional prize money and
distributing more than four tons of Rancher’s Reserve® brisket.
Now entering its second year, the Rancher’s Reserve Beef Cup is upping the ante by offering even more prize money and allowing the competitive barbeque teams to get creative with their beef entries.
The Rancher’s Reserve Beef Cup will be treated as an additional category (KCBS contests include four required categories: chicken, ribs,
brisket and pork) and participating teams will be charged with preparing
a top sirloin in a new and exciting way. Up for grabs is a piece of the
$27,400 prize purse and major bragging rights.
Last year, Slap Yo Daddy BBQ of Diamond Barr, Calif. took home
the Beef Cup’s Grand Champion title, which was presented during the
KCBS’s 25th anniversary banquet in Kansas City, Mo. in January.
The Rancher’s Reserve Beef Cup kicks off in Morgan Hill, Calif. at the
Morgan Hill No Bull BBQ Cookoff on May 6–7. For more information
on the Rancher’s Reserve Beef Cup and to view the full schedule, visit
http://www.kcbs.us/rancherspoints.php.
About Rancher’s Reserve®
Rancher’s Reserve® Tender beef is a beef brand sold exclusively at Safeway stores. The
brand is guaranteed to be tender or Safeway will refund your money back.
Safeway Inc. is a Fortune 100 company and one of the largest food and drug retailers in
North America based on sales. The company operates 1,694 stores in the United States and
Canada and had annual sales of $41.1 billion in 2010. Learn more at www.Safeway.com.
About KCBS
It’s estimated that more than 5,000 teams compete on the KCBS barbecue circuit. With
more than 14,500 members, KCBS has been sanctioning events and training certified
barbecue judges nationwide for 25 years. Using an objective, blind judging process, the
society sanctions more than 350 barbecue competitions throughout the nation each year.
For more information about KCBS, visit www.kcbs.us.
5. Applaud all teams at the Awards ceremony.
6. Be friendly to the public when they come by your camp. If you are busy,
explain to them that you are involved in a very important task and ask them
to come back at a different time. Keep your area clean and neat.
7. Parking. Space is tight. Make sure you do not encroach on your neighbor’s site unless you are given permission. When your friends come out,
make sure they do not spill over into your neighbor’s site.
8. If a team needs to borrow an item from you, and you have extra, share
with the other teams. You will find that when you need something, other
teams will readily share with you.
9. If you are drinking alcohol at an event that does not serve alcohol, make
sure to have your drink in a “Red Cup.” This means you should have it in an
opaque, plastic cup so that you are not drinking openly in town as both you,
and the event, may get into trouble for drinking publicly. As long as people
act appropriately and drink out of “Red Cups”, law enforcement is generally
tolerant. If you are drinking, be sure to offer a drink to your KCBS reps. It’s
a freebie. KCBS reps can’t drink so they won’t run through your liquor, but
you get brownie points for appearing to be social and caring toward the reps.
10. If you enjoy an event, send an email to the organizer thanking him or
her for the event. Consider writing a letter to the editor of the local newspaper. These events require outside funding and letters to the editor let local
organizations know how much fun an event was, what it adds to their community and the letter may provide more support to the event and more prize
money to you.
Smoker for Sale!
Custom built Oklahoma Joe Smoker on tandem trailer, 30” x 8’ cooking area w/ exterior and interior shelf, new Horizon fire box, convection
tube, log lighter, built in wood bin and cabinets with stainless steel tops
- $7,500 or best offer. Word as you see fit with the attached picture.
Include call Chris@ 816-694-3669 with questions or [email protected].
BBQ Tour Stop #1: Columbus, MS
April 8-9, 2011
Columbus, Mississippi Grilling on the River BBQ Contest
Christine (yeah, Chris is going by Christine since some folks last year came to events looking
for the two “dudes,” Mike and Chris) and I rolled into Columbus on Thursday morning prior to
the 5th Annual Grilling on the River contest. This contest raises funds for the Columbus area
Humane Society. On Friday, the event didn’t open until 4:00 p.m. but since this was our first
stop for the BBQ Tour, we showed up early to get things ready. This year we have a new smoker
– the Good-One Marshall which is the “middle child” of the Good-One family with a larger grilling area than the
Open Range model, which we used the last two
years. It also has four smoking racks available
to smoke up whatever we might need at events,
which also doubles as a nice holding oven for
all our meat samples.
Speaking of meat samples, we will be feeding the masses again this year and need the
extra holding space for all the good eats. Tyson chicken wings are on the menu with three
varieties – Buffalo Hot, Honey BBQ and Tequila Lime – Cavanaugh Sausages brings a
nice smoked sausage, Kielbasa and spicy smoked sausage to the party, along with Weber Gourmet Burgers! Nobody should go away hungry from one of our demonstrations!
Master of Mixes is along for the party again this year and we are really excited to help
promote their Margarita Lite Big Bucket! We had two cases shipped into the hotel and
on Thursday night when we got in, I called down to the front desk to ask if our margaritas had been delivered. The front desk clerk thought I was pulling a prank on her until
I explained the shipping confirmation said it was delivered to the front desk. The next morning, we did find our margarita’s
next door at a different hotel. Personally, I think the delivery guy was splitting the “booty” with the hotel’s staff if nobody claimed it…
Columbus was also the first stop that Redwood Creek Wine would be joining us so we prepared a special Malbec marinated flank steak
for our Saturday demonstration which came out beautifully and was the tastiest dish of the day!
I would like to mention the beautiful weather that we experienced in Columbus – 90 degrees with 90 percent humidity. Holy cow it
was HOT! Not used to that type of weather, especially for our first stop out on the tour but it sure beat rain or cold.
At every event, we have folks come out to help us pass out samples and interact with the crowds. Harvey Myrick, the event organizer
lined us up with students from East Mississippi Community College who were in the school’s culinary program. They were fantastic and
even came out Friday in their chef jackets and long pants. After setting them up with t-shirts and explaining that Saturday’s attire was
shorts, they settled in quite well and helped hand out our Margarita Lite and Reser’s Potato Salad samples, along with all the other
partner samples that we hand out at each event!
Congrats to Mike & Beth with Quau on their Grand Champion and Kingsford win! Late Night Whiskey Smokers from Lynchburg won Reserve Grand, while 2 Men and a Pig, Heavenly Manna, Wild Bunch Butt Burners and Quau had category wins in Chicken, Ribs, Pork and
Brisket.
Next stop is our home event in Springfield, Mo. for the 12th Annual Rock’n Ribs event.
This is our “Million Dollar” year where we hope to top the
$1,000,000 mark for total donations over the 12 year run
of the event – all going towards Children’s Charities of the
Ozarks!
THE 2011 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #2: Springfield, MO
April 15-16, 2011
Rock’n Ribs in Springfield, Missouri has always held a special place in our hearts, as
this was the first BBQ contest we ever competed in. Like most years, events in Mid-April
have a higher than normal chance of rain and cold weather and this year was especially
bad with rain, cold and high winds hitting the event on both Friday and Saturday. The sun
did come out right about Brisket turn-in time so the crowds arrived at just the right time
for the 8,000 pounds of pork and brisket that
the teams prepared for the public sampling.
Because this is our home event, Christine
and I get to compete in addition to running
the BBQ Tour. While at most contests, we pack
up and stay in a hotel, I had an early Friday
morning segment on KOLR-10, the local CBS
station, so I stayed onsite Thursday night and
watched the bad weather come across Oklahoma heading straight for us. I did get some
sleep until a couple of transformers popped at 3:15. That will sure wake you up out of a
sound sleep! I cooked ribs for the reporter and let him chow down during one of our spots.
Friday night at Rock’n Ribs is the VIP party night (for adults only). While the rain kept
most of the crowds away, the die-hards made it out to listen to the bands and try some
public samples. Saturday was turn-in day and we got in two very well attended demonstrations for the crowd. The
nice thing about Saturday at Rock’n Ribs is the public sampling and people line up like ants going from booth to booth to get their
free food samples. This year the event used text voting for people to vote instead of paper ballots like in the past. Team “Here Piggy
Piggy BBQ,” which is sponsored by Davis Cellular, had their members in line teaching people how to text in their vote and had twice
as many votes as the second place team. Pretty sure they had good BBQ also since they were voted People’s Choice Winners. As a
matter of full disclosure, “Here Piggy Piggy BBQ” is Christine and my cooking team - so I can vouch for the good BBQ.
This was the 12th year for Rock’n Ribs and after all the money is tallied, they should be able to top the $1,000,000 mark for
donations to Children’s Charities of the Ozarks since inception. It takes close to 900 volunteers and is directed by the local Rotary clubs to pull off this massive event that fills up
Bass Pro Shop’s parking lot. This year was also
special since there was an International team
competing from Puerto Rico – BBQ Freaks!
They even brought rum along to help teach
the locals about their home spirits and even
conducted some rum tasting. They weren’t
quite used to the cold weather, but I am told
that rum warms the innards…
At awards time, the sun was shining on
all the teams who got calls, especially Quau
with their first place Chicken, 3 Brothers
with Different Mothers with Ribs (they said
Dad sure got around), Belly Brothers, last
year’s GC with first place Pork and Dead Pigs Tell No Tales edging out family Quau for
first place Brisket. Belly Brothers ended up with a second place Reserve Champion trophy while Quau won their
second Grand Championship in a row (won Columbus, MS the week prior) along with another big Kingsford check. Mike even ran up
to Jefferson City on Thursday to compete in the Butt to Butt Championship. Christine and I took home a 5th place Brisket trophy and
will hang up our cooking aprons for another year before we hope to defend our People’s Choice award!
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.”
05/07/2011
Grand Rapids, MI
Instructor(s): Chris Marks
Contact: Todd .
616-896-9321
http://www.zagerpoolspa.com
05/21/2011
Parkville, MO
Contact: Beth .
816-587-9990
http://www.backyardbashkc.com
05/07/2011
Fairfax, VA
Instructor(s): Chris Capell
Contact: Gail Kern
703-273-3580
[email protected]
http://www.dizzypigbbq.com
05/21/2011
Flushing, MI
Instructor(s): Mike Terry
Contact: Mike Terry
810-265-3335
[email protected]
http://www.rssbbq.com
05/14/2011
Kansas City, KS
Instructor(s): Bob Snelson
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
05/22/2011
Houston, TX
Instructor(s): Konrad Haskins
Contact: Konrad Haskins
512-692-6855
[email protected]
http://www.bbqinstitute.com
05/14/2011
Quad Cities Area, IL
Instructor(s): Paul Kirk
Contact: TBA .
06/03/2011
Owatonna, MN
Instructor(s): Tom Carfrae
Contact: Tom Carfrae
319-573-5692
[email protected]
http://www.thebbqshow.com
05/14/2011
Dallas, TX
512-692-6855
[email protected]
05/14/2011
Lafayette, LA
Contact: Keith Guidry
800-822-4766
http://www.percyguidry.com
05/14/2011
West Des Moines, IA
Instructor(s): David Hintz
Contact: Mike Schmitt
515-229-9713
[email protected]
http://www.grillnoutiowa.com
05/15/2011
Dallas, TX
512-692-6855
[email protected]
05/21/2011
Houston, TX
512-692-6855
[email protected]
06/04/2011
Mission, KS
Contact: Billy Rodgers
913-549-4958
[email protected]
06/11/2011
Kennewick, WA
512-692-6855
[email protected]
07/09/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
06/11/2011
Ballwin, MO
Contact: Frank Schmer
636-256-6564
http://www.stlouisbbqsociety.
com
07/23/2011
Fryeburg, ME
Contact: Mark Allen
207-647-4449
westernmebbqfestival@gmail.
com
06/12/2011
Kennewick, WA
512-692-6855
[email protected]
07/29/2011
Brockport, NY
Instructor(s): Kelly Wertz
Contact: Rob Blair
585-472-5093
http://www.brockportbbqfest.
com
06/17/2011
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
08/13/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
06/18/2011
Midway, KY
Contact: John Dance
859-873-9520
[email protected]
https://www.goodoldays.com
06/04/2011
Boston, MA
Contact: Peter Fiore
781-871-2220
http://www.mybackyardliving.
com
06/18/2011
Parkville, MO
Contact: Beth .
816-587-9990
http://www.backyardbashkc.com
06/04/2011
Fairfax, VA
Instructor(s): Chris Capell
Contact: Gail Kern
703-273-3580
[email protected]
http://www.dizzypigbbq.com
06/24/2011
Woodbury, MN
319-573-5692
[email protected]
06/10/2011
Shakopee, MN
319-573-5692
[email protected]
06/25/2011
Albuquerque, NM
Contact: Cyd .
505-323-9754
http://www.heatsource.com
06/11/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
08/25/2011
New Holland, PA
Instructor(s): Thom Christine
Contact: Tom Christine
215-603-2508
[email protected]
http://www.nhsummerfest.org
09/10/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
11/12/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
For a complete listing of classes, visit:
www.kcbs.us
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
913-341-4455
Committed to Cooking, Competition & Professional Development
please call the contact person as indicated for fees, applications, etc.
UPCOMING KCBS BBQ judgING CLASSES
05/01/2011
Overland Park, KS
Certified BBQ Judging Class
Contact: DIANA COOPER
913-341-4455
http://www.kcculinary.com
05/01/2011
Maynard, MA
Contact: Ken Dakai
[email protected]
http://www.nebs.org
05/03/2011
Columbia, MO
Contact: Mike McMillian
573-443-0743
[email protected]
[email protected]
05/15/2011
Kettering, OH
Contact: Jim FERGUSON
937-416-7924
[email protected]
http://www.ohiovetbbq.com
05/20/2011
Overland Park, KS
Contact: TRACY SATTERFIELD
847-232-9680 or 866-3613926
[email protected]
www.thinkbbq.com
05/27/2011
Rochester, NY
Contact: Brian Wemett
888-ROC-BBQ8
[email protected]
http://www.roccityribfest.
com
06/11/2011
Lillington, NC
Contact: Barbara Avery
910-814-8823 or 910-8148855
[email protected]
06/16/2011
Frisco, CO
Contact: JAIME HARMON
970-668-9132
[email protected]
06/30/2011
Rio Rancho, NM
Contact: Art Perez
505-891-7258
[email protected]
07/09/2011
St. Peters, MO
Contact: Bryin Butts
314-952-7804
[email protected]
08/06/2011
Shawnee, KS
Contact: Tonya Lecuru
913-631-5200
[email protected]
08/13/2011
Butler, MO
Contact: Brandon Plunkett
660-424-0891
08/20/2011
LYONS, GA
Contact: Alexa Britton
912-526-6445
[email protected]
08/25/2011
Craig, CO
Contact: GEORGE ROHRICH
970-826-3100
09/02/2011
Mesquite, NV
Contact: Arlie Bragg
[email protected]
http://www.arliequeevents.
com
09/24/2011
Livingston, AL
Contact: Stephen Liverman
205-652-5405
[email protected]
UPCOMING KCBS table captain CLASSES
5/7/2011
Millington, TN
Certified Table Captain Class
Contact: Marge Plummer, Ph. B
[email protected]
5/21/2011
LaVista, NE
Contact: Nena Cooney
[email protected]
402-658-9948
09/24/2011
Livingston, AL
Contact: Stephen Liverman
[email protected]
205-652-5405
HOT OPPORTUNITY TO
QUALIFY FOR 4 EVENTS!!
The 2011 Iowa State Barbeque Championships will have the opportunity for Teams interested in various contests. There will be four (4)
opportunities to qualify in Points Chases at this year’s event to be held
June 24 & 25, 2011 in Marshalltown, IA at Riverview Park.
Earn qualifying points for these Contests:
Kingsford Points Chase.
The Iowa State BBQ Championships will be the only Kingsford Points
Chase event in the state of Iowa for 2011. The highest finishing team
that cooked with Kingsford will be presented a check for $500 and earn
points for the $25,000 Grand Prize.
Chest-to-Chest Points.
Contest to be held in Great Bend, Kansas.
Butt-to-Butt Points.
Contest to be held in St. Joe, Missouri.
Iowa Barbeque Society BBQ Team points for 2011 BBQ Team of the Year in
each of the four KCBS meat categories and for overall BBQ Team of the year.
There are also vending opportunities available for the 2011 Iowa State
Barbeque Championships.
DO NOT miss out on the opportunity to compete in four Points Events
at one BBQ contest.
For entry forms - go to: www.marshalltownbbq.com or www.iabbq.org
or contact Bob Wenner: email: [email protected] or Phone: 641
– 752 – 3302.
Kookers Kare Update
By Larry King
It was a cold day on March 25, but the weather did not stop the volunteers and cook from coming out and showing their support for Kookers
Kare. Smoke fest was another success this year with the preparation of
over 4000 pound of pork, for the Harvesters Food Pantries. Everyone
spent the day preparing and seasoning the pork, the cooks fired up their
smokers with the Kingsford Competition Charcoal which had been donated by Kingsford and then they loaded the pork into the smokers and
most loaded them up twice. Kookers Kare would like to express a thank
you to everyone that was able to attend and support this event. And as
years passed Friday night was highlighted with a taco dinner and then
the Texas Holdin’ Tournament. Everyone gathered around the fire pits
this year during the evening and visiting. Saturday bought the end to
another successful event.
This year Kookers Kare is going to have a tent at the Great American
BBQ, May20th & 21st, 2011 In Overland Park, KS. We are asking all
the competition cooks to donate the leftover from their turn in meats to
the tent and we will be selling $5 plates of samples from these meats.
All the proceeds go to help out the many donations that Kookers Kare
make to feeding the underprivileged and also to help in the backsack
programs at local schools. For more information please check our website www.kookerskare.com or click like on our facebook page. Thank you
for all your support.
Book Review:
GRILLING AMERICA
by Rick Browne
Review By: Sonny Ashford
Decked out in a shirt made from a middle Mississippi café, you know
red and white stripes, wearing a straw hat from a bait shop stringer pinned
up with a clothes pin and a face showing an attack mode with a spice
belt, tongs and a spray bottle is a snapshot of Rick Browne on the cover
of GRILLING AMERICA. I have been waiting to have the opportunity to
review this book for quite a while and now the time has come so hang on
because this book is packed with everything from heat to sweet.
In the introduction, “ThankQUE
America”, Rick points out in the
very beginning that it isn’t what
and how but what you have when
you are finished and ready to eat
that makes the difference. “… it’s
not what you cook on. It’s what
you cook, how you cook it, and
most important, how the results
taste.” This is amplified so many
times in every recipe whether beef,
pork, seafood, a rub, a sauce, or
a dessert. Getting started Rick
gives you a sure-fire method to tell
the temperature of a grill when
you don’t have a thermometer.
It seems to work and it is based
on holding your hand about 1-2
inches above the grill and leaving
your hand there for 1 -6 seconds
denotes a temperature of 600-300
degrees. This holds a lot of importance when you know what you want to
cook.
Appetizers get the ball rolling with Armadillio Eggs, bacon-wrapped
stuffed Jalapenos, and then there are Frickles/Fried Pickles, dill pickles
cut into flats and coated with cornmeal and fried. Of course it is recommended that you have a cold beer with all these appetizers and I have to
tell you that the pictures make you believe the food is right there in front
of you. There is a Dixie Watermelon Salsa recipe that is to die for and I can
definitely imagine serving it with anything on a plate.
Something I had never run across in a cookbook before was cooking
times for fish. Growing up in Northwest Louisiana we smoked/grilled a lot
of bass filets on the barbeque pit and it was like doing it on a grill but Rick
has a chart that is broken down into three categories
Fish Thickness ¾ inch – 3 inches
Fat Fish 2 ½ hrs – 14 ½ hrs
Lean Fish 1 ½ hrs – 9 ½ hrs
Rick adds stories between the sections and the second section is beef
with recipes for Tri-Tip Roast, Dr. Pepper Beef Brisket, Grilled ShallotCognac Steaks and Honey-Mustard Grilled Rib-Eye Steak. Now comes the
best part, another chart. In all cases the heat is high but you need the
time based on Rare, medium, Well Done, and then he gives you recipes
for a sauce and marinades. But no section on Beef would be complete
without Dinosaur Ribs [aka beef ribs].
The story between Beef and Fish and Shellfish is very interesting as it
points out that we don’t do it the same in any two place. Everywhere and
everyone has a different slant on how things are done and the section
starts with Lobster from the Northeast, then on to Salmon from the Northwest to Calamai from Italy. Folks it is all here even a Pineapple Salsa and
Olivia’s favorite, Shrimp and Scallops.
Near the middle of the book there is a section on different kinds of
smokers. We’ve all gotten emails with somebodys idea of a unique smoker
[same on 6-10 times] but this is a collection like I’ve never seen before.
There is a section on Lamb, and there aren’t a lot of recipes but there
are a lot of people that say they don’t like lamb when they have never
really tried it and the recipes Rick provides, like Grilled Lamb Loin with
Zinandel-Sage-Morel Sauce and maple Smoked Lamb Shanks with Whiskey Onion Marmalade, yep he gives you the marmalade recipe too.
Then we jump into Pork. Tenderloins, Chops, Pulled Pork , North Carolina-style Whole Hog and then what I was looking for RIBS!!! Every one
of the pork recipes gives you something to really think about and provides
you with some different taste treats.
NOTE: If you’re looking for your average mutation of the same recipe
then this is not the book for you as it as unique as the poem to Carolyn
Wells and others, Bubba’s Got the Mop by Baxter B.B. Chicken.
The Sides section caught my eye very quickly as the second and third
recipes contained Mushrooms, and I am a HUGE Mushroom fan, especially Morel Mushrooms. Both of these have Morel’s in the recipe, in fact,
the second is for a Morel Mushroom Gravy. This is very timely as Morel
Mushrooms should be popping out within the next 2-3 weeks. If you are a
Morel hunter, good luck this year. In addition there are a bunch of potato
recipes that can easily be adapted for use at any contest or in the backyard
with friends.
GRILLING AMERICA is definitely a book you need to get and along with
Regis Philbin, Al Roker, Carolyn Wells, and I’m sure many other endorsements, let me add to list of accolades that Rick Browne has received for
this book. Get a copy at the KCBS office or directly from the publisher
Regan Books, www.ReganBooks.com and you will not regret owning this
wonderful book.
First two events in the Inaugural Sam’s Club©
National BBQ Tour heat up in Arizona and California!
Thank you to all the teams, judges, members and supporters that came out and helped to make the Gilbert, Ariz. and Sacramento, Calif. Contests!
In Gilbert, Iowa’s Smokey D’s BBQ took home Grand Champion and a check for $2,500.
Smoked to the Bone was named Reserve Grand Champion, earning $1,000.
The next weekend in Sacramento, Big B’s Down & Dirty BBQ took home Grand Champion and a check for $2,500.
All Sauced Up was named Reserve Grand Champion, earning $1,000.
Congratulations to the following teams for
finishing first in specific categories:
The following teams earned a spot at the Regional Event in Las Vegas, Nev. on May 6-7:
Gilbert, Ariz.
Chicken – McFrankenboo BBQ
Brisket – Slap Yo’ Daddy BBQ
Pork – Little Miss BBQ
Ribs – Iowa’s Smokey D’s BBQ
Iowa’s Smokey D’s BBQ
Smoked to the Bone
Rhythm ‘n Que
Slap Yo’ Daddy BBQ
I.A.B. 30 BBQ
McFrankenboo BBQ
Loot N’ Booty BBQ
Big B’s Down & Dirty BBQ
All Sauced Up
Smokey’s BBQ
Big Shot BBQ
All Hogs Go To Heaven
Rock’s Bar B Que
Smokin’ Yankees BBQ
Sacramento, Calif.
Chicken – Simply Marvelous BBQ
Brisket – All Sauced Up
Pork – Smokey’s BBQ
Ribs – Tropical Heat
Tips From A Pro
By: Chris Marks
Three Little Pigs Competition BBQ Team
Dummies’ Guide to taking an Award Winning
Sauce or Rub to Market.
“Co-Packing”
So you’ve made the choice to pursue use your dream and take your
sauces and rubs to market? Now, you have to make the decision on how
the sauces and rubs are going to be massed produced.
Have you ever considered you options for mass-producing your sauces
and rubs? There are a number of options to consider.
Your Kitchen? Is it large enough for the job? Even if it is, is in inspected for food processing? You could spend considerable time and money
getting your kitchen up to standards and approved.
Rent? Do you want to rent a licensed commercial kitchen for a few
hours a day? Realize that available times and facility size many not suit
your needs.
License? Do you want to license your idea? That means giving up control of our idea and products.
Build? Do you want to build a facility before you know how well your
product will sell on a mass market basis? Building requires up-front
capital, considerable time, and expertise to get it right. If you are willing
to endure this, you can own and operate your own facility, but I do not
recommend this.
Co-Packer? Would a co-packer meet your needs; they did mine? You
may want to locate an existing co-packer to process your products–just as
I did. They are already licensed, have specific expertise and know-how,
and have an existing facility; they can often help with many aspects of
processing from better ingredients to alternate suppliers of ingredients
and containers. This route tends to be fast and easy, in my opinion.
What is a co-Packer?
Co- packers manufacture and package foods for other companies to
sell. These products range from nationally-known brands to private labels. BBQ Sauces and Rub customers choose to use the services of Co
packers for many reasons. Co- packers can provide customers with a
variety of services in addition to manufacturing and packaging products.
They can often help in the formulation of the product.
What are the advantages to using a co packer?
Here are the two main advantages for using a co-packer. “expenses”
and “regulations.
The up-front expenses of building facilities can drain a small business
of money. With a co-packer, there is no need for upfront money to build
facilities, purchase equipment, buy permits, pay huge deposits for utilities, or hire employees. An individual new to manufacturing could miss
important or even necessary steps in production that can prove to be
costly that co packers often can help avoid or not produce a consistent
product.
Regulations (local, state, and/or federal) associated with manufacturing a food product can be complex,
costly, and time-consuming. Solid waste and waste water disposal, the
handling and storage of raw materials and finished products, licenses
and permits, and the overall sanitation of the facility are examples of
highly regulated processing concerns. By utilizing a co-packer, you avoid
the money and time needed to deal with these issues. You also avoid
plant health inspections, figuring wages and benefits for processing plant
employees, OSHA and workers compensation issues, and a complexity of
record keeping requirements
Lead time, Using a co packer can also reduce lead-time in getting a
product to market. Choosing a
Co packer who already has processing lines in place almost makes
manufacturing, packaging, and labeling a food product a matter of placing an order.
What are some disadvantages to using a co packer?
Loss of control over the product and its manufacture, many co packers
will request that you be available in the plant the first time the product is
run so they can ensure it is made to the customer’s satisfaction. However,
the presence of the customer is usually not requested for subsequent
runs.
Mercy of the co packer’s production schedule, their fixed costs and
their method of doing business, the product must conform to the co
packer’s equipment and facility limitations. In some cases, the co packer
may be producing a competing product.
Payment in full for completed product, If you are a small business most
co-packers require that you pay in full once the sauces or rubs are completed, this limits you on the size of production to the available cash to
pay for the product. As an example a pallet of sauce is close to 80-90
cases will cost on an average around $2000.00 per run.
Using a co packer can be expensive. A co packer must recover direct
and indirect overhead and costs. Additionally, a co packer must also
make a profit. Consequently, the costs associated with co packed product
may be high verses your out of-pocket costs of doing it yourself.
I have built very successful relationships with the two Co-Packers I use
for sauces and rubs. Both have been in business for years and specialize
in working with individuals in developing and producing Championship
quality products. I’m glad I made this decision.
I would like to thank VA BBQ Pirates for using your Tips in the Article
in April.
Make a Great Potato Salad?
Earn Cash Prizes,
Bragging Rights
Have you heard about the new potato salad competition? Reser’s, the
official side dish sponsor of the 2011 KCBS Great American BBQ Tour,
is hosting a new potato salad competition at eight selected BBQ Tour
events. And you can win up to $700 for each contest!
That’s right; it’s time to open up the recipe box and pull out your family’s secret potato salad recipe. Or get creative and put a new twist on
this American classic. Here at Reser’s, we’ve been cooking up potato
salad for more than 60 years, so we know a spectacular spud when we
taste one. We started making our world-famous potato salad in a small
farmhouse kitchen. And we know that the best recipes are often handed
down from generation to generation.
How to Enter
The Reser’s American Classics Summer Series potato salad contest will
take place at the following eight selected KCBS events. The contests will
be judged as an additional category using KCBS standards. To register
online and review contest rules, visit www.kcbs.us/resersseries.php. At
each event, three winners will receive cash prizes (1st place ‐ $700; 2nd
place ‐ $300; 3rd place ‐ $100).
We wish you a successful 2011 BBQ Tour. And we can’t wait to taste
what you’ve cooked up.
Here’s to a Spud-Tacular Competition Season!
Chef Barb
www.resers.com
Judges
Juggernaut
We Want to Hear Your Stories, Judges!
Judges, we want to give you a dedicated corner of the Bullsheet. Please give
us your stories. Tell us about your best contest, or your worst. We want to hear
why you became a judge and why you keep judging. To submit stories or ideas,
contact [email protected] or call the KCBS office at 800-963-5227.
You’ve Got Two Brains . . .
Use Them!
By Gordon Hubbell
My title might mislead you (but I’ll bet I get your attention). I’m not
talking about the old classic right brain, left brain thing that so often
gets applied to the different focus and thoughts of artists vs. engineers,
let’s say. I’m thinking that, as barbeque judges, we have to apply both
our objective and subjective brains to our work. Those can be confusing
words so I’ll explain.
Objectivity is what we apply to a situation or decision when options are
clear and we’re not involved emotionally. I’m not a “Trekkie”, but if you
ever watched Star Trek you would call Dr. Spock objective. He’s all logic
and no feelings. Subjectivity comes into play when we let our feelings
and illogical thoughts influence our decisions. The truth is that all of
us have both an objective and a subjective side (what I’m calling a brain
for this example) – even we barbeque judges! These two different brains
can cause us problems, but they have the potential to make us very, very
good judges, too.
Have you ever stopped to think that if there were one perfect way to
barbeque something, there would be no need for judges? A machine
could be programmed to sample the entries and compare them against
a data set of perfection for appearance, taste and texture. Well, I guess
it would take one judge to run it, maybe. Maybe two or three more to
make sure he or she plugged it in right. But that would be it. Buzz, buzz,
crank, dit-dit-dit -- out would come a report with a comparison to the
ideal, fully quantified with lots of statistics and ratios. Dr. Spock would
love it. But, I don’t think this “judge machine” would last long in the
real world. Why?
What is ideal, perfect barbeque? I have my thoughts. Would you let
me program the judging machine? Not hardly! We’d have to form a committee and we all know that committees can really mess things up! We’d
have to agree, once and for all time, forever, on what a perfect rib is, for
example. Aint gonna happen soon! This brings up the subjective brain
in us. It isn’t a character flaw – it is part of life (and judging barbeque).
That judging machine, because it was totally objective, might pick some
strange food and couldn’t handle intangibility in its judgments (example:
given a choice of a watch that was one second slow and a watch that was
stopped, a computer would select the dead watch because it would give
a correct reading twice each day while the one that was just a tad slow
would take forever and ever to be correct). So, we need good ol’ flawed
human judgment – from both brains.
The KCBS barbeque standards are actually pointers, and there aren’t a
lot of them. They tell us, for instance, that a well prepared rib will have
meat that isn’t mushy and that pulls away from the bone. That’s about as
objective as it gets. Objectively, you and I can find some ribs that are so
tough we can’t even gnaw the meat off and some that are so overcooked
that the meat falls off before we can bite the rib. Between those two
extremes we have to use subjectivity based on our experience, interpretations, and yes, even our preferences! Complication: What should that
“perfect” rib taste like? Please note that there are no KCBS standards
for that. How could there be? We aren’t robots.
In spite of all the carping, gnashing of teeth, flinging about of opinions, and general hoo-hah that goes on when contestants get scores they
regard as wrong, the system works. We judges have standards (those
pointers) and we have experience (varying degrees). The best of us will
use both of our brains. We’ll be objective and subjective in our work. It
won’t work any other way!
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Kingsford Points Chase
Fires Up in Hammond
and Columbus!
Grilling and barbeque season is well under way – and KCBS teams
are back on the grills, pits and smokers ready to make their mark on the
world of competitive barbeque.
With two events of the Kingsford Points Chase already in the books, the
competition is heating up!
The contest kicked off in Hammond, La. as part of the Hammond Blues
and BBQ Challenge … and Chix, Swine and Bovine were definitely up to
the challenge. Not only did they take home first place in the brisket category, but
were also
named
G r a n d
Champion.
M i k e
and Barb a r a
Richter
and Chris
O w e n
founded
the team
in 2002,
and although 2011 is the team’s first year competing full-time, they
entered 25 contests last year. Chix, Swine & Bovine uses both a stick
burner smoker and Kingsford Charcoal when preparing their award-winning barbeque.
“The Hammond Blues & BBQ event was fantastic,” said Chix, Swine &
Bovine head cook Mike Richter. “The community really embraced us and
we are excited to not only have won the Grand Champion title, but to also
see our name on the big Kingsford check.”
When he’s not competing on the KCBS circuit, Richter loves to fire up
the grill. His favorite grilling recipe is Dizzy Pig’s Raising the Steaks and
Cowlick seasonings mixed together on a ribeye steak, following his own
advice, “don’t over cook the meat!”
Quau isn’t wasting any time in defending their KCBS Team of the Year
title, with several competitions already under their belt in 2011, they
took home the Grillin’ on the River Grand Champion title in Columbus,
Miss.
Quau is comprised of Mike and Beth Wozniak of Brimfield, Ill. The husband and wife team have been cooking competitively for 10 years and are
gearing up for their
11th season.
The name Quau
was originally BAR
B Quau, which combined luau and barbeque.
Over the years,
fellow
BBQers
shortened the name
to Quau, and in
2007 they officially
changed their name
to Quau.
“When we started,
we used to enter
booth
decorating
contests. We won
several times by
building a TIKI bar style booth with all the Hawaiian accessories,” Wozniak said. “However, I never could get Beth to wear the coconut bra.”
Quau has been competing since 2000 – starting with local rib fests,
which feature their favorite KCBS category – ribs. On average, they compete in 30 contests each year. Last year, they competed in an impressive
37 KCBS sanctioned and points earning events and three invitationals.
This year they plan to compete in 30 contests.
When they’re not ‘queing up their award-winning barbeque, Mike and
Beth love to fire up the grill for some ribeyes too. To get the desired flavor,
Mike prepares the meat by wiping it down with white vinegar and then
seasoning with kosher salt and Weber’s Chicago Steak Seasoning. After
letting the charcoal burn down to hot coals, Mike throws the ribeyes on
the grill and cooks them to delicious perfection.
Get fired up, because 2011 is sure to be a smokin’ BBQ year … see on
the BBQ Trail! Keep up with the Kingsford Points Chase and all things
barbeque at www.grilling.com.
Pacific Northwest
P
N
W
by Bob Lyon
1989:
The October World Series of
BBQ for KCBS
In 1989 KCBS put together what would be known as the World Series of Barbecue: The American Royal and Jack Daniel’s Invitationals. It
was so regarded for the next 15 or so years, until the KCBS major event
locally became the Great American BBQ over the Memorial Day weekend
in 2005. The Royal Invitational was still extant, nearly too big for the
available grounds it was on then. Jack Daniel’s also expanded with the
foreign teams starting and more space needed for additional qualifiers.
There was plenty of room in 1989 when there didn’t have to be a drawing
among those qualified.
The original categories at the Royal included both sausage and
lamb. All meats were furnished, although teams could elect to substitute their own sausage. Every team was given three frozen racks of ribs,
a fresh brisket, a half dozen frozen chicken breasts, one fresh Boston
butt, a frozen leg of lamb and the sponsor’s sausage, something usually
sliced for sandwiches. That sausage soon became a separate category,
with special prizes for it and a special group of judges not involved with
the regular meats.
Jack Daniel’s was designed to be a meeting place for Memphis in
May and KCBS members, with five categories, of which teams would enter three: whole hog, pork ribs, pork butt or shoulder, brisket and chicken.
Thus any team could be on familiar ground from its own regular competition area. Teams furnished their own meat. All judging was blind only,
with KCBS rules. Somehow, wild game was a first year category that
vanished in year two, with some teams trying to maintain that Cornish
game hens and rabbit from the grocery store counted.
The one problem at KCBS was freezer burn on ribs, and small
chicken breasts, often without any skin, since all meat was donated by
the principal sponsor. Lamb was always an adventure with the leg thawing around midnight before it could be cut, shaped and seasoned. Yet
the extra categories at the Royal and the intermingling of teams from
around the country really helped the expansion of competition barbecue.
After all, they seldom got to meet one another with such busy circuits in
both sections of the country.
The generosity of the folks at Jack Daniel’s made its own problems.
Their Friday night party reachable by school bus for most included as
much Jack Daniel’s as one could drink, more than most should. Their
combination of catfish, potato salad, pulled pork, and other side dishes
was also extravagant. Although Moore County is dry, the entertainment
building and competition grounds weren’t, with every team being supplied a 1.5 liter bottle of Jack Daniel’s. After a few years, there was a cut
back, especially with teams returning to their areas, unable to get their
competition meats ready and pits started when they should have been.
At the Royal in 1989 Jim Erickson took team member Dave Annon
with him. They got to cook chicken and ribs on a 26” Weber kettle of
Paul Kirk’s that lay on the ground without legs. In later years we brought
pieces of pipe to keep it upright. The other meats were cooked on the
same tipsy old 14” Brinkman water-pan types Jim had used the year
before. At Jack Daniel’s, I had two Mr. Meat smokers from Chattanooga
like Brinkmans delivered to the site where they were put together by Jack
Daniel’s staff. With only three entries, it was an upgrade over what Jim
had used at the Royal in 1988.
We managed to qualify for and compete in both contests for 10 years
in a row, the only team to do so in either one.
Above: Dave Annnon and Jim Erickson at the
Royal Invitational in 1989. Dave is wearing
their first-place rib ribbon.
Right: Jim with his Mr. Meat Smoker at Jack
Daniel’s. Jim did a great job with his elk
tenderloin. We didn’t know enough about
presentation then. The judges devoured the
remainder. A venison sausage won the category, barely a reputable entry.
MAY
ARON TOPLITSKY
TORRANCE, CA
WILLIAM BAÑALES
BAKERSFIELD, CA
KENNETH STANBERRY
BEAR’S BAD A$$ BBQ
LAKEWOOD, CA
CHAD PHILLIPS
LONG BEACH, CA
ROBERT PRATT
SAN DIEGO, CA
New Members
Alabama
GLENN SMITH
CRUSTY BUTTS AND
BONES BAR-B-Q
SCOTTSBORO, AL
CHRIS MCLAIN
GREEN AMIGOS
PINSON, AL
GREG TALLEY
SAM DOG BARBEQUE
BRIDGEPORT, AL
MARK KUESTER
SPRINGVILLE, AL
JANENE WITT
ROBERTSDALE, AL
KYLE VAN HORN
HICKTOWN BBQ
VALLEY, AL
JUSTIN SOUTH
STOKIN’ SMOKE AND
SOUTHWARD BBQ
HUNTSVILLE, AL
arkansas
DON CHALUPKA
LITTLE ROCK, AR
DAVID DYER
BOONEVILLE, AR
DEWAYNE DANIEL
REDNECK GRILLERS
JONESBORO, AR
STACI FORTSON
GREENWOOD, AR
LEO CRUZ
LOWELL, AR
JOSH CLINTON
SPRINGDALE, AR
LINDA VANNOY
LOWELL, AR
TAMMY JO HICE
ELKINS, AR
BETTY KOVACH
SPRINGDALE, AR
MARK WILLSON
GARFIELD, AR
ALLAN LEUNG
ROGERS, AR
JENNIFER WEBSTER
OZARK, AR
MO SLIGER
JUST PLAIN
CABOT, AR
ED POE
ROGERS, AR
DAVID ENNS
FAYETTEVILLE, AR
SHELLEY SISCO
LOWELL, AR
CHRIS CREECY
TWO GUYS AND A
GRILL
CANEHILL, AR
DUANE NELSON
VILONIA, AR
DON TACKETT
VILONIA, AR
arizona
ART STOLTZ
GILBERT, AZ
ROY CLINE
BIG ROY & THE BOYS
GILBERT, AZ
california
CHARLES NEWMAN
2 MAN BBQ
WALNUT CREEK, CA
SCOTT JOHNSTON
STARVIN MARVINS
SAN FRANCISCO, CA
DUSTIN CLAUSSEN
STARVIN MARVINS
PLEASANT HILL, CA
DANIEL BYRD
BYRD’S BBQ
COTTONWOOD, CA
BOB LEHNER
BOBBY-Q
ELK GROVE, CA
DAN NORRIS
REDDING, CA
JOHN P. WILSON
REDDING, CA
BARBARA MCCOMBS
BARB-B-QUE
REDDING, CA
KEVIN AHLSWEDE
CHICO, CA
ROGER REMINGTON
STOCKTON, CA
MICHAEL LASH
CHICO BAR B QUE
CHICO, CA
ANDY FERRENDELLI
A & L BBQ
PRINCETON, CA
ANDREW REIT
REDDING, CA
BARRY MORRIS
LODI, CA
JARED HERBERGER
THE DEEP NORTH
REDDING, CA
NICK CADEMARTORI
STOCKTON, CA
CORISSA WILLIAMS
ROGERS, AR
JOHN BLAUFUS
STOCKTON, CA
ADRIANE JOHNSON
CENTERTON, AR
MARK LARSON
DOWN DEEP BBQ
PALO CEDRO, CA
KEITH FORTSON
GREENWOOD, AR
RICH WALLACE
SONOMA SMOKERS
GLEN ELLEN, CA
RON HAFEY JR.
RED BLUFF, CA
JAKE WILLIAMS
ROGERS, AR
FRED DAVIS
DIRTY DOGS COOK
TEAM
ALTHEIMER, AR
CYNDI SEYBOLD
PLASTERED PIG BBQ
RANCHO CORDOVA, CA
CASEY ZARAGOZA
BAKERSFIELD, CA
WALTER MARGETICH
MORGAN HILL, CA
MARLA PARSONS
LODI, CA
ASHLEY D. TAYLOR
ROGERS, AR
SCOTT LONGMAN
2 MAN BBQ
SACRAMENTO, CA
MICHAEL O’GRADY
O.G. BBQ
MORGAN HILL, CA
PARRY R. SALSI
REDDING, CA
THIBAUT DELAGE
CENTERTON, AR
DIMITRI G. GREKOFF
WILTON, CA
MATT S. HUNSAKER
GRIDIRON GRILLERS
SHASTA LAKE, CA
DON JOHNSON
REDDING, CA
LAMAR WARE
WHO’S SMOKIN’ NOW
BANNING, CA
JIM HERBERGER
THE DEEP NORTH
REDDING, CA
ERIC LA BOMBARDA
LONG BEACH, CA
JON HALVORSEN
LA CRESCENTA, CA
MARIA SCHWEER
BAKERSFIELD, CA
KEVIN BOLING
KINGPINZ BBQ TEAM
NEWPORT BEACH, CA
LAURA BOLING
KINGPINZ BBQ TEAM
NEWPORT BEACH, CA
JOHN PHELAN
BRAGGIN RIGHTS BBQ
COOKOFF
SAN JOSE, CA
PETER WATKINS
NAPA, CA
ROBIN BAGGETT
RUNTERFORD, CA
JIM HALL
SAN LUIS OBISPO, CA
colorado
NORTH PORT, FL
BILL SKIPPER
BBQ JAX
JACKSONVILLE, FL
DOROTHY SKIPPER
BBQ JAX
JACKSONVILLE, FL
CHARLES SMITH
NAVARRE, FL
JOHN HARTMAN
4 QS
FORT LAUDERDALE, FL
ARTHUR HOLLER
4QS
FORT LAUDERDALE, FL
JEFF MOSS
CHILLIN ‘N’ GRILLIN BBQ
CHULA VISTA, CA
CHRIS ATKINS
BOB’S BLAZIN BBQ
BRIGHTON, CO
DAVID HASKETT
CALLAHAN, FL
RYAN CHESTER
THE RUB COMPANY
GARDEN GROVE, CA
CLINT STALEY
MEAT AND BONES
BARBEQUE
LOVELAND, CO
TOM EDENS
ELLIJAY, GA
CRAIG MARTIN
BAKERSFIELD, CA
DEBBIE O’GRADY
ROYAL SMOKIN’ HOTT
SAN JOSE, CA
DAN WHEELER
BAKERSFIELD, CA
ERIC BRICKELL
SMOKE WRANGLERS
BAKERSFIELD, CA
ALAN HARDIN
HOT &SMOKIN
CATERING
BKERSFIELD, CA
JOSEPH FUENTES
BAKERSFIELD, CA
ROGER GUYDON
NORTH RIDGE, CA
CHAD QUARREY
SMOKE SLAYERS
SAN JOSE, CA
ROBERT ROY
MENIFEE, CA
DAVE DAWE
SANTA ROSA, CA
AL NIKOLAUS
FALLBROOK, CA
FREDERICK EDWARDS
CHAIN SMOKERS
BACKYARD BBQ
ANTIOCH, CA
STEVE ENGBRECHT
HANFORD, CA
TERRY FREEMAN
ARVIN, CA
JOHN LAZAR
3TAXIGUYS
CLAYTON, CA
TYLER BECK
SMOKIN FARMBOY’S
Q’IN CREW
HANFORD, CA
TREVOR SHUSTER
HOT & SMOKIN
CATERING
BAKERSFIELD, CA
JOHN E. BAÑALES
BAKERSFIELD, CA
KIRK PETERSON
OUTKAST BARBEQUE
GRAND JUNCTION, CO
SHARON NASLUND
SMOKE N THE ROCKIES
PUEBLO, CO
DOUG FLIEHMAN
CARBONDALE, CO
BERT FRASER
PRACTICAL SMOKERS
FRUITA, CO
connecticut
THOMAS JACOBELLIS
JACKO QUE
STRATFORD, CT
ANTHONY JACKSON
MILFORD, CT
georgia
JASON WILSON
SMYRNA, GA
MARK LENYK
BIUE SKY BBQ
DAWSONVILLE, GA
DON ADAMS
GEORGIA BOYS BBQ
TEAM
DALLAS, GA
JON JEFFERSON
BAD BOYS DONE GOOD
BBQ
CUMMING, GA
ANTHONY SUTTON
CURLY TAILS BBQ
DALLAS, GA
FREDERICK P. ENGEL
MACON, GA
MICHAEL HOLCOMB
District of Coumbia ACWORTH, GA
SCOUT DAY
KEITH WILLIAMSON
WASHINGTON, DC
POWDER SPRINGS, GA
MATTHEW BRYAN
CHARLES MILTON
WASHINGTON, DC
RICHMOND HILL, GA
delaware
VINCENT PATTISON
BEAR, DE
MICHAEL O’ROUKE
BUFORD, GA
NELSON FERRY
MIDDLETOWN, DE
RICHARD C. HEWATT
3TAXIGUYS
CUMMING, GA
JENNIFER FERRY
MIDDLETOWN, DE
ANNMARIE BENNETT
WYOMING, DE
DAVID BENNETT
WYOMING, DE
BARBARA MOODY
WACO, GA
DALE THORNTON
LOST MOUNTAIN BBQ
MARIETTA, GA
TODD SUTTON
LEWES, DE
ROBERT OWENS
BBQ 1
MARIETTA, GA
ERIK CAWLEY
SMYRNA, DE
MIKE HOLLAND
CUMMING, GA
JAMIE R ADAMS
FATHEADS
COMPETITION BBQ
TEAM
SMYRNA, DE
MIKE DUGGAN
QB BBQ
SNELLVILLE, GA
ERIC VAN DER POEL
NEWARK, DE
florida
MARK TENNERINO
RFG BBQ
KEVIN SPARKS
LAWDAWG BBQ
BRUNSWICK, GA
KERRY SPARKS
LAWDAWG BBQ
BRUNSWICK, GA
New Members…
Continued
iowa
REX GROTE
QUICKBUCK HOG
COMPANY
MCCLELLAND, IA
from
Previous Page
DUANE TURNER
OREANA, IL
RICK JANSSEN
LINCOLN, IL
CARL BRIGHT
VAN HORNE, IA
JASON TEASLEY
SMOKIN’ TEAS
ALTAMONT, IL
DAVE BOSMA
MUTT & JEFF BBQ
HOSPERS, IA
RON FREED
FAIRBURY, IL
JOHN BUEOY
WHITING, IA
GREG HANSEN
MUTT & JEFF BBQ
HOSPERS, IA
DAN LAWRENCE
MAPLETON, IA
JEFF GEE
MAPLETON, IA
JERRY MENKE
WHITING, IA
THERESA MENKE
WHITING, IA
TARA WRIGHT
OHAWA, IA
TOM FUHRMEISTER
HAWK WILD BBQ CO.
MARION, IA
idaho
MARK GRIFFETH
MAHOMET, IL
BILL ANTHONY
BATAVIA, IL
TERESA E. KAUFFMAN
CHICAGO, IL
TODD COURTWRIGHT
LINCOLN, IL
JIM BISHOP
LINCOLN, IL
DONALD KURASCH
CHICAGO, IL
illinois
MELISSA WALLACE
BOSS HAWG BBQ
SPRINGFIELD, IL
CHUCK KNOX
CHARKO’S
GREENVILLE, IL
SEAN BRAUNSTEIN
FRANKFORT, IL
ANN BRAUNSTEIN
FRANKFORT, IL
LEON SACK
FREEPORT, IL
MATTHEW MURRAY
U” BACON ME CRAZY”
LOMBARD, IL
BILL KLIMAH
2 K’S QUE
LOMBARD, IL
HAROLD SANDY”
STEWART”
MURPHYSBORO, IL
JOEL TOSI
MONER, IL
TONY TINTARI
HOMEWOOD, IL
MIKE SUCHOR
SAINT JOSEPH, IL
BRIAN STEWART
THREE POKS AMD A
SMOKER
TOLONO, IL
MELVIN D. MILLS
DECATUR, IL
BRICE MCPHERSON
SMOKEY BUOYS BAR-BQUE
TERRE HAUTE, IN
KATIE MCPHERSON
SMOKEY BUOYS BAR-BQUE
TERRE HAUTE, IN
RJ HOWARD
BUB’S BBQ
DEMOTTE, IN
BARRY SMITH
SMOKIN’ HOOSIER BBQ
BROWNSBURG, IN
JANE BRANIGAN
PIG PACK
MADISON, IN
PHIL ANDERSON
SMOKIN STILL ALLOWED JOHN BRANIGAN
NEWARK, IL
PIG PACK
MADISON, IN
PAT VOLK
CHAMPAIGN, IL
ROBERT D. TAYLOR
PORKY PHIL’S
JANELL ANDERSON
GOSHEN, IN
MORRIS, IL
RUSSEL FIELDS
COREY SCHAER
LOW’ZY BBQ
METAMORA, IL
RISING SUN, IN
JEFF SELLE
RUB ‘EM RAW BBQ
POST FALLS, ID
JOHN SONNEFELDT
RCOKFORD, IL
indiana
TRENT CANNON
SASSY Q
HERRIN, IL
MIKE GELMAN
BLACK & BLUE BBQ
CHICAGO, IL
JARED LEONARD
ADDICTED TO RUB BBQ
CHICAGO, IL
BOB MULVEY
LOCKPORT, IL
MIKE MEYERS
KANSAS CITY, KS
KELLY HODGES
BARON’S LITTLE
BOARHOUSE
OLATHE, KS
NICKI HODGES
OLATHE, KS
NANCY CHILDERS
LAWRENCE, KS
CARLA HARMON-PAGE
OVERLAND PARK, KS
MATTHEW GOLDER
GOLDER BBQ
OLATHE, KS
MELISSA GOLDER
GOLDER BBQ
OLATHE, KS
JIM SPURLOCK
HAWG SQUADRON BBQ
TOPEKA, KS
JOHN MARTIN
LEAWOOD, KS
DEBRA STORCK
MARYSVILLE, KS
RICK MCCLAIN
MAKING MEAT BBQ
INDIANAPOLIS, IN
JAMES L. SCHULER II
MUDCAT BBQ
LEAVENWORTH, KS
HOWARD L. MILLER
LAFAYETTE, IN
JOHN J. KOZER III
LANSING, KS
ADAM WAGNER
BR BBQ
SHERIDAN, IN
JOE PERKIN
SUPERNOVA BBQ
OVERLAND PARK, KS
CORINNA WAGNER
BR BBQ
SHERIDAN, IN
DOUG HUDSON
LANSING, KS
BRIAN SMITH
BAINBRIDGE, IN
kansas
TOBIN MULL
GREAT BEND, KS
JERRIE ANN MULL
GREAT BEND, KS
MATT PUCKETT
SMOKERING BBQ
SPRING HILL, KS
PAUL L. FRANZ
TONGANOXIE, KS
DON MANCE
LANSING, KS
ERIC MCNABB
TOADS JUMPIN SMOKE
LANSING, KS
BILL MAYER
OVERLAND PARK, KS
SUNDAE HOLLER
LEAVENWORTH, KS
PATTY SCHWINDT
SWEET ASH BBQ
SHAWNEE, KS
LEO RODRIGUEZ
IKONIC BBQ
FAIRWAY, KS
SHELLEY RODRIGUEZ
PAPA LEO’S BARBECUE
FAIRWAY, KS
MARK SHADER
UNCLE ART’S BBQ
OVERLAND PARK, KS
JAY WELLIVER
WINFIELD, KS
KRISTI STOTTS
WINFIELD, KS
RICK CEKOVSKY
OLATHE, KS
GARY SHERMAN
PINEVILLE PORK
PULLERS
EL DORADO, KS
CHARLES R. SNOW
ITS ALL PINK ON THE
INSIDE
TOPEKA, KS
PAUL SUMMERS
RAW DAWGIN BBQ
OLATHE, KS
SCOTT HUGHES
DIVINE SWINE BBQ LLC
GARDNER, KS
kentucky
KRIS GREER
G-QUE
RUSSELLVILLE, KY
MARY JO GREER
G-QUE
RUSSELLVILLE, KY
MARK BOWMAN
WEQ4U
FLORENCE, KY
JENNIFER WALDRON
BOURBON STREET BAR
BQ
BARDSTOWN, KY
LINDA WELLS
BOURBON CITY BAR B Q
BARDSTOWN, KY
KAREN WOLF
BARDSTOWN, KY
RAYMOND HISHMEH
HORSE CAVE, KY
JOHN HISHMEH
HORSE CAVE, KY
RONNIE DENTON
MOBIL Q BBQ
HORSE CAVE, KY
ROGER CRAIR
HORSE CAVE, KY
GAY HANSON
PROSPECT, KY
TERRY J DERR
SHAWNEE, KS
LARRY COX
LOUISVILLE, KY
ROBERT GARCIA
KANSAS CITY, KS
JOANIE COX
LOUISVILLE, KY
TOM FINKEN
OVERLAND PARK, KS
MARVIN FRANKLIN
BOSS HOGG & THE HOG
TROFF GANG
LOUISVILLE, KY
SEAN ROBERTS
EVENING WOOD
OLATHE, KS
CARL KOSTER JR.
CHENEY, KS
EDDIE SEASHOLTZ
LEAWOOD, KS
BRAD WALTHALL
LAWRENCE, KS
DARRYL ALDRIDGE
BOSS HOGG & THE HOG
TROFF GANG
PENDELTON, KY
TRACY WILSON
BOSS HOGG & THE HOG
TROFF GANG
PENDLETON, KY
New Members…
Continued
from
Previous Page
maryland
TRAMPAS FRANKLIN
BOSS HOGG & THE HOG
TROFF GANG
LOUISVILLE, KY
PAM GOUER
BARDSTOWN, KY
AUSTIN GRIFFITHS
DOUBLE G’S BBQ
GLASGOW, KY
BRIAN ROBERTS
TEAM BEERBQ
BRUNSWICK, MD
YOGI WARD
KAMONAWANILAYA
SALISBURY, MD
MARK COX
BEEF ‘N’ UP BARBEQUE
HUNTINGTOWN, MD
BARRY LOCKE
HARDYVILLE, KY
ANGIE COX
BEEF ‘N’ UP BARBEQUE
HUNTINGTOWN, MD
SHERYL A. SHIRLEY
MAGNOLIA, KY
MICHAEL DALPEE
HIGHLAND, MD
SANDRA T. WILSON
HORSE CAVE, KY
MARK A DARDOZZI
FOREST HILL, MD
JEFF S. MILLER
COX’S CREEK, KY
GENE GREEN
CUMBERLAND, MD
MIKE BOLLARD
TAYLORSVILLE, KY
RICK BERRY
BARDSTOWN, KY
JACK BERRY
BARDSTOWN, KY
TODD BOWMAN
BARDSTOWN, KY
THOMAS WOLF
BARDSTOWN, KY
MARGARET BERRY
BARDSTOWN, KY
AMY BOWMAN
BARDSTOWN, KY
DOROTHY BERRY
BARDSTOWN, KY
JOANIE BERRY
BARDSTOWN, KY
FRITZ BODENHEIMER
LOUISVILLE, KY
Lousiana
JEFF PETKEVICIUS
GIVE IT TO GOD
PONCHATOULA, LA
DAVID NUNEZ
TURN & BURN BUNCH
MARRERO, LA
DOUGLAS ELLIOTT
NEW ORLEANS, LA
SCOTT HEDLUND
PIGGY STARDUST
NEW ORLEANS, LA
massachusetts
GUY KLOSE
MEAT AND THREE
NORTH ANDOVER, MA
BRAD HUDSON
HUBBA’S PIT CRUE
WESTFORD, MA
JUDY GROLIG
GAITHERSBURG, MD
LORI CAYLOR
BEL AIR, MD
MIKE CAYLOR
BEL AIR, MD
JAMES JOHNSON
NOTORIOUS SMOKE
TEAM
CAPITOL HEIGHTS, MD
michigan
MARILYN NOWAK
GRAND RAPIDS, MI
JEFF FARMER
GRAND RAPIDS, MI
PAUL CAMPBELL
BLOOMFIELD HILLS, MI
JASON JUSTICE
PORT HURON, MI
STEVE WORDEN
ROCKFORD, MI
JOEY BUTLER
PIGS N DIGS
GREENVILLE, MI
LENA JAROUDI
SPRUCE RIDGE
SMOKERS
GRAND RAPIDS, MI
JEFF WAGNER
UNCLE GATOR & CUZIN
SMOKEY BONES
CADILLAC, MI
KEITH BRATTEN
WHITE LAKE, MI
TONY ORLANDO
LINDEN, MI
FRANK STURM
BLANCHARD, MI
ROBERT HANCE
SWEET RACKS &
SMOKIN’ BUTTS
NEWAYGO, MI
MARY HANCE
SWEET RACKS &
SMOKIN’ BUTTS
NEWAYGO, MI
MIKE LAMOTTE
EAGLE HARBOR, MI
JOSH KINSKY
AFTON, MN
JANET HEURING
DEXTER, MO
MELISSA STUBBS
PREPPY PIG BBQ
WALKER, MI
DERRICK STARK
OTSEGO, MN
ROCKY TRAMMELL
BILLINGS, MO
NATHAN JORGENSEN
WOODHAVEN, MI
JASON KELLEY
SOUTHERN HOME BOYZ
BALLWIN, MO
minnesota
missouri
DAKOTA TRAMMELL
BILLINGS, MO
RICHARD DEMKO
CHESTERFIELD, MO
ANTHONY DELANEY
THUNDER TWINS BBQ
SOUTH ST PAUL, MN
L.D. ASPEGREN
302Q
KANSAS CTIY, MO
TREVOR BULGIN
ROCHEPORT, MO
JASON LECHNER
MINNETONKA, MN
TIMOTHY WHELAN
PECULIAR, MO
DENISE BULGIN
ROCHEPORT, MO
STAN DOBOSENSKI JR.
FORT RIPLEY, MN
JERRY HILF
SCHWEINMEISTER BBQ
BRENTWOOD, MO
GARY SHRINER
TUSCUMBIA, MO
RYAN SWANSON
THE FLAVOR MAKERS
OWATONNA, MN
ANDREW PUNCH
CHANHASSEN, MN
RENO MASSIMINO
RAMSEY, MN
PATRICIA ROCKERS
STEWARTVILLE, MN
JEREMY FAIRCLOTH
BLAISE, MN
MARK E. KAGE
CHARKO’S
HOLT, MO
RENATO QUAISON
LEE’S SUMMIT, MO
TROY MONTGOMERY
PARKVILLE, MO
SCOTT ROBERTS
FENTON, MO
ANDY ASHLEY
LEES SUMMIT, MO
JULIE CIUPAK
KANSAS CITY, MO
JOHN CIUPAK
KANSAS CITY, MO
DONALD G. ARNOLD
SPRINGFIELD, MO
CAROL BLOESSER
SPRINGFIELD, MO
JOHN HEIMKES IV
COON RAPIDS, MN
PHILLIP DREES
SMOKIN THAT GOOD
STUFF
BELTON, MO
MATT WEST
BIG IRON BBQ
POPLAR BLUFF, MO
DANIEL AMUNDSON
MONTICELLO, MN
DAVID TAYLOR
PUXICO, MO
GEORGE H. KRIEGER
ST LOUIS, MO
DAVE SCHAIBLE
ELK RIVER, MN
JIM GILMER
KENNETT, MO
PATTI ATKINS
B BEEQ
SMITHVILLE, MO
SKIP JOBE
ST. PAUL, MN
REX SUTHERLAND
KENNETT, MO
PAUL SCHAIBLE
EAST BETHEL, MN
LEE ATWILL
KENNETT, MO
TROY BENESH
MINNEAPOLIS, MN
DOLPH RIGGS
KENNETT, MO
SHAWN A. VADMAN
BLAINE, MN
JENNI HUSHAW
ENGINE 51 SMOKERS
ROLLA, MO
JEFF FREUND
RED WING, MN
RYAN HOLDER
COOKIN COUSINS
HAYTI, MO
BILL JOHANDER
MONKEY’S UMCLES BBQ
PLYMOUTH, MN
DIANE RISNER
KENNETT, MO
JOE VOLLBRECHT
MONTICELLO, MN
ALLEN WILLIAMS
KENNETT, MO
LINDA BOHN
TABLE #3
JACKIE DAVIDSON
ST. PAUL, MN
KENNETT, MO
DAVID KRUSSOW
MINNEAPOLIS, MN
JOEY PRESLEY
KENNETT, MO
LOREN MCDOELZ
BROOKLYN CENTER, MN
SARA ROONEY
KENNETT, MO
LINDA DAHLEN
BLAINE, MN
JASON RHEW
KENNETT, MO
RICH EVANS
ZIMMERMAN, MN
MATT JACKSON
KENNETT, MO
PETER D. BECKETT
ROCHESTER, MN
JEFF CLARK
KENNETT, MO
SCOTT FRANZ
ANOKA LODGE#30 THE
BONES BROTHERS
OAK GROVE, MN
DEEANN MOSS
KENNETT, MO
GAYE COOPER
DEXTER, MO
TIM MASSEY
LUCK-E-QUE
BLUE SPRINGS, MO
CHAD HAMPTON
INDEPENDENCE, MO
ANTHONY WATERS
BO AND H2O BBQ
LEES SUMMIT, MO
NICHOLAS N.
BOHANNON
BO AND H2O
PLEASANT HILL, MO
mississippi
TERRY DUVALL
VITTLES
BRANDON, MS
DEAN PLESSALA
HORN LAKE, MS
SUE PLESSALA
HORN LAKE, MS
HANK VAIDEN
COTTON PATCH
COOKING CREW
COLUMBUS, MS
MIKE GIEGER
SWEET DREAMS BBQ
LOUIN, MS
TOMMY BLAKE
PE LITTLE THRIGS
NETTLETON, MS
montana
PETER BLOUKE
HELENA, MT
north carolina
BARBARA WEST
CARY, NC
ALAN SYKES
GRAHAM, NC
CHRIS BROWN
DAF’S BBQ
WAXHAW, NC
HEATHER BROWN
WAXHAW, NC
CATHERINE CORTINA
RALEIGH, NC
DEAN WERTZ
CANDLER, NC
WALTER WALLY CAPPS
WEAVERVILLE, NC
KEN SHULL
TRYON, NC
MIKE NEWTON
NORTH WILKESBORO,
NC
JAY LUKE
SAPONI SMOKERS
WINSTON SALEM, NC
MICHAEL SCRUGGS
APPALACHIAN Q CREW
MOORESBORO, NC
COLIN O’CONNOR
WINTERVILLE, NC
North Dakota
CLARK CVANCARA
2NDHAND SMOKE
GRAND FORKS, ND
Nebraska
MARK BROWN
OMAHA, NE
BRENT CYBORON
CHAPMAN, NE
GENE FARRIS
FAT PAT’S BBQ
PLATTSMOUTH, NE
JANICE FARRIS
FAT PAT’S BBQ
PLATTSMOUTH, NE
PAT FARRIS
FAT PAT’S BBQ
MURRAY, NE
MADONNA
BRUMANDER
JACKSON, NE
JIM ANDERSEN
BELLEVUE, NE
MIKE BABCOCK
OMAHA, NE
PAUL ESPINOSA
SMOKING AMIGOS
LINCOLN, NE
DIANE FARRIS
MURRAY, NE
RUSSELL COWLES
OMAHA, NE
JEFF CRAIG
GRETNA, NE
DEBBIE DENNEY
OMAHA, NE
JEFF LEDERER
SOUTH SIOUX CITY, NE
New Members…
Continued
BRYAN LIEKHUS
PLATTSMOUTH, NE
TYLER JORGENSEN
OMAHA, NE
NORMAN HELLEY
FREMONT, NE
TOM FOX
LINCOLN, NE
SUSAN GILL
JACKSON, NE
from
Previous Page
ED SABATKA
UNCLE ED’S SMOKERS
GRAND ISLAND, NE
JASON MORROW
PTMASTER J’S BBQ
SIDNEY, NE
New Hampshire
SEAN MACDONALD
MEREDITH, NH
CLARISSA MACDONALD
MEREDITH, NH
New jersey
JERAD SWIFT
HIDDEN BOOGER BBQ
OMAHA, NE
JOHN FANGOS
WASHINGTON
TOWNSHIP, NJ
MARLA TILLOTSON
OMAHA, NE
WAYNE CARVAJAL
ORADELL, NJ
DAVE SHERRY
JACKSON, NE
MICHAEL SMILACK
SUCCASUNNA, NJ
BARB SIMMONS
BELLEVUE, NE
VIRGINIA SMILACK
SUCCASUNNA, NJ
JEFF SPIDLE
OMAHA, NE
TIMOTHY ROCHLINSKI
HADDON TWP., NJ
ANITA POWLEY
OMAHA, NE
MICHAEL RINALDO
BBQ BEAST
MONTVILLE, NJ
STEVE RICHARDS
OMAHA, NE
DILLON PICKETTE
OMAHA, NE
CONNER HICKMANPODANY
OMAHA, NE
STEPHEN RICHARDSON
ALLENDALE, NJ
TAE ELLIN
MADISON, NJ
TRACEY SEAMAN
MIDDLETOWN, NJ
ANN HICKMAN-PODANY KIMBERLY SCHMIDT
OMAHA, NE
FORDS, NJ
AARON MOSIMAN
LAVISTA, NE
MICHAEL SCHMIDT
FORDS, NJ
STEVE MORSE
OMAHA, NE
MIKE ROBISON
MEDFORD, NJ
VAL KEMP
LAVISTA, NE
PAMELA ROBISON
MEDFORD, NJ
BRUCE KRUEGER
JACKSON, NE
ROBERT MYERS
BOBBY Q
NORTH ARLINGTON, NJ
GARY KULA
OMAHA, NE
RYAN WOLFE
WOLFEPACK BBQ
NORFOLK, NE
NICK WOLFE
WOLFEPACK BBQ
NORFOLK, NE
TROY YOUNGBLOOD
OMAHA, NE
ANDY WASSERMAN
UEHLING, NE
JUSTIN J WILL
OMAHA, NE
JASON WALLIN
HY-VEE
OMAHA, NE
DON VANKAT
OMAHA, NE
STEVEN DREHSEN
OMAHA, NE
JASON OLMO
BEERBECUE
BERKELEY HEIGHTS, NJ
JASON WARD
BELLEVILLE, NJ
LISA HAGAN
SEAVILLE, NJ
NICK SICOUTRIS
BEAR-LY ENGLISH
MORRISTOWN, NJ
WILLIAM MORAD
CINNAMINSON, NJ
JOHN FRANGOS
WASHINGTON
TOWNSHIP, NJ
RICHARD KRAMER
PERTERSBURG, NJ
ROBERT KRAMER
OCEAN CITY, NJ
GUS GOMEZ
WE RIB U LONG TIME
VOORHEES, NJ
GYLLA MACGREGOR
BLOOMSBURG, NJ
PETER BASILE
BLOOMSBURG, NJ
JOHN PARKE
HACKETTSTOWN, NJ
CATHY HINMAN
CLEMENTOR, NJ
DAVID R. DOC MORGAN
GOOD SWINE
ALMIGHTY BBQ
OLD BRIDGE, NJ
CHRISTOPHER MCCANN
MASSAPEQUA PARK, NY
PATRICK ANDREWS
ENID, OK
JOSEPH MARKS
THE SMOKE’N PIT BBQ
STATEN ISLAND, NY
TIM HAYS
GOLTRY, OK
DAVID GORDON
BROOKLYN, NY
ROBERT FERONE
STATEN ISLAND, NY
HOLLY GRIFFIN
NISKAYUNA, NY
BRETT GALLOWAY
GALLOWAY’S BBQ &
CATERING
SYRACUSE, NY
PAUL LAWRENCE
GOOD SWINE
ALMIGHTY BBQ
OLD BRIDGE, NJ
BRIAN NICKELS
NOT THE RED SOX
YORKTOWN, NY
SHAWN VAN DER POEL
CAMDEN, NJ
JOSEPH PORTANOVA
WAPPINGERS FALLS, NY
BOB CAIN
MILLSTONE TOWNSHIP,
NJ
JASON CORKUM
BROOKLYN, NY
KEITH HESS
FLAVOR OF RUB BBQ
CREW
MARLTON, NJ
new mexico
MARK BROOKS
ALBUQUERQUE, NM
BRUCE NICKELS
SLOATSBURG, NY
BRUCE W NICKELS
YORKTOWN, NY
MARTIN RICKER
PORT EWEN, NY
ohio
DAVID GROUSNICK
ARTESIA, NM
JOHN M. HAAS
CINCINNATI, OH
LANCE LEACH
ALBUQUERQUE, NM
TERI L. HAAS
CINCINNATI, OH
ROBERT LOUIE
LOS LUNAS, NM
DON IRVIN
PIQUA, OH
DOUGLAS CHAMPLIN
ALBUQUERQUE, NM
JOHN RIETER
NORTH RIDGEVILLE, OH
nevada
RICHARD BOCK
BOCKDADDYS BBQ
LAS VEGAS, NV
LORI BOCK
BOCKDADDYS BBQ
LAS VEGAS, NV
new york
JASON TROTTER
MAINEVILLE, OH
BRAD SUSSMAN
SEVEN HILLS, OH
DIANE CARR
CINCINNATI, OH
LIZA Z. MALONEY
MASSAPEQUA PARK, NY
PATRICK J. MURTY
SMOKE EATERS
WEST MILTON, OH
BARBARA STANKELIS
DIX HILLS, NY
BRAD JONES
DOVER, OH
DONNA YESERSKY
FULL THROTTLE
SMOKIN’ BIKERS
WEBSTER, NY
MIKE PAASCH
LOVELAND, OH
CHRISTIE YESERSKY
FULL THROTTLE
SMOKIN’ BIKERS
WEBSTER, NY
HENRY LEIMKUEHLER
MARIETTA, OH
oklahoma
CRISTOPHER PRICE
DUH WINNING BBQ
EDMOND, OK
MICHELLE YESERSKY
FULL THROTTLE
SMOKIN’ BIKES
WEBSTER, NY
JAMES HENDRICKS
BAD MOON SMOKIN
SAND SPRINGS, OK
MICHAEL RADZICKI
LINDENHURST, NY
LEE SCOTT
MEDFORD, OK
PETER AURIEMMA
AMITYVILLE, NY
ALAN R. BLISS
NEWKIRK, OK
GREG FRIEDMAN
VINYL MELTDOWN
MOUNT KISCO, NY
GLENN (BIG DADDY)
WALKER
ENID, OK
TERRY DRISKILL
D.P. COOKERS
ENID, OK
MIKE MOORE
MEDFORD PIT CREW
ENID, OK
KAREN BOWLING
DOUGLAS, OK
MARTHA J. THARP
ENID, OK
LARRY KINER
ENID, OK
MICHAEL OAKS
ENID, OK
TERRY L. HOLLRAH
OKLAHOMA CITY, OK
STEVE VETOYANIS
YUKON, OK
EARL EHLERS
LAHOMA, OK
BOBBY INGRAM
SMOKIN THE
COMPETITION
ARAPAHO, OK
ROBERT JOHNSON
ENID, OK
JERRY WERTZ
LAWTON, OK
TRAVIS CHARLES
C CREW BBQ
ENID, OK
MARTIN BURNES
CHICKASHA, OK
DENNIS MCCLAIN
EDMOND, OK
GENEVIEVE MCCLAIN
EDMOND, OK
SHANNON PRICE
EDMOND, OK
BOB KLEIN
GUTHRIE, OK
DAVID DEKER
DEKE
STILLWATER, OK
ANN BARRETT
TULSA, OK
RANDY W. SAFFELL
BROKEN ARROW, OK
MARVIN D THORNTON
PUNCELL, OK
RICK L. COWELL
STILLWATER, OK
CONNIE POWELL
BIXBY, OK
JIM POWELL
BIXBY, OK
oregon
TIFF SMITH
OR ROLLING SMOKE
BBQ
MEDFORD, OR
DEBORAH HOERNIG
EUGENE, OR
GLENN HOERNIG
EUGENE, OR
pennsylvania
FRANK W. CASE
C CREW BBQ
ENID, OK
MICHAEL COFFROAD
SMOKIN TURTLE LOW N
SLOW BAR-BE-QUE
LANCASTER, PA
RAY WALKER
SALLISAW, OK
SCOTT LICHTERMAN
EAGLEVILLE, PA
ANDREW JAMES
RED RIVER SMOKE
FREDERICK, OK
CHRISTOPHER RYAN
PERKASIE, PA
KEVIN REID
BAD MOON SMOKIN
TULSA, OK
TODD MAXSON
OKLAHOMA CITY, OK
MATTHEW BENNETT
OKLAHOMA CITY, OK
RICK TOZZI
ENID, OK
AUSTIN MOORE
STILLWATER, OK
ZACH ROBERTSON
PERKINS, OK
JACOB L. NELSON
STILLWATER, OK
KURT DAVIS
TULSA, OK
DON CHANNEL
GUTHRIE, OK
G. W. THOMAS
CHICKASHA, OK
STEVEN HEEFNER
MERCERSBURG, PA
CHASE PORTER
AWESOME BBQ
CHURCHVILLE, PA
MARC PREWITT
HUNTINGDON VALLEY,
PA
TONY MEROLA
LITTLE LUKE’S BBQ
NORWOOD, PA
RICK BURDEN
LEHIGHTON, PA
ROBERT DANN
PENNSYLTUCKY PIG
SMOKERS
AMBLER, PA
BRUCE MCCALL
HUCK’S HUT BBQ TEAM
PHILADELPHIA, PA
JIM LYNCH
JIMMY’S ALMOST
FAMOUS
CHALFONT, PA
New Members…
Continued
from
RICK GILBERT
PALMYRA, PA
PHILLIP SHIRK
MARIETTA, PA
BERNARD LOCKBAUM
MCKNIGHTSTOWN, PA
KEVIN RINDOCK
HONESDALE, PA
LYNN MATYSCZAK
ASHLEY, PA
BENJAMIN HENRY
COLLEGEVILE, PA
RODNEY REPASS
MOUNT JOY, PA
JOHN DEPINTO
PHILADELPHIA, PA
PEGGY MAST
LITITZ, PA
STEVEN L APPEL JR
PEQUEA PULLERS
MILLERSVILLE, PA
ROBERT WRIGHT
PHILADELPHIA, PA
JOHN ALTHOF
PHOENIXVILLE, PA
DAVID FULMER
PHOENIXVILLE, PA
SALLY SHENK
RED LION SPICY FOODS
RED LION, PA
ALLISON FISK
TARP THE YARD
LANSDALE, PA
JESSE MOOTZ
TARP THE YARD
LANSDALE, PA
Previous Page
MARK PREBIS
TELFORD, PA
MICHAEL IMPERIAL
JAMISON, PA
MATTHEW BURNS
VERSUS BBQ
CHESTER SPRINGS, PA
JEFFERY REESE
PSYCHEDELIC SMOKE
READING, PA
STEVEN L APPEL SR
CONESTOGA, PA
COREY SHAW
CHAMBERSBURG, PA
SARAH PREBIS
TELFORD, PA
LAKE E. HIGH JR.
COLUMBIA, SC
SEAN BARDWELL
SUMMERVILLE, SC
south dakota
tennessee
RONALD JEAN BONEY
GREENVILLE, TX
CLINTON M SAUNDERS
VINTON, VA
TERI L. BONEY
GREENVILLE, TX
DOUGLAS HOCKMAN
MO MEAT
WINCHESTER, VA
KYLE BUTLER
BUTLERS
BACKDRAFTBBQ
CLAUDE, TX
MARSHALL COOPER
TEXAS BBQ POSSE
DALLAS, TX
CLARENCE BOWDOIN
SPRING, TX
JOE GALVAN
HARLINGEN, TX
DAMIAN CAMPBELL
TORTUGA BEACH
LAREDO, TX
utah
RANDY STEWART
HOOPER, UT
MICHELLE ZEIGLER
WAYNESBORO, PA
BLAKE MOORE
SMOKIN’ BRITCHES
CHERYL HUCKABY
HUCK’S PITMEISTER BBQ LEHI, UT
COLUMBIA, TN
STEPHEN MIRANDA
GILBERTSVILLE, PA
MATTHEW GILFILLAN
MILLINGTON, TN
DOUGLAS BEATTY
ABINGDON, VA
MICHAEL SMITH
PHILADELPHIA, PA
SCOTT CASEY
TENNESSEE RIVER
PORKERS
JACKSON, TN
SCOTT ROBBINS
GOOD LADDER BBQ
ARLINGTON, VA
GEORGE ZALEPA
PORTLAND, PA
PENNY CONWAY
PORTLAND, PA
south carolina
JAMES NEINAST
YORK, SC
BRYAN QUINN
NO PIG LEFT BEHIND
GOOSE CREEK, SC
JIM HARDIN
BOILING, SC
ADAM PRZYBYLA
THE TEXAS MEAT
DOCTORS
MAULDIN, SC
ANNE B. NUSE
KENNETT SQUARE, PA
WALTER ROLANDI
COLUMBIA, SC
ROBERT SLOYER
BOB & LENA
LANCASTER, PA
JOHN SNYDER
READING, PA
LAWRENCE NUSE
KENNETT SQUARE, PA
STEVE TAYLOR
SLEEP EASY & THE
MIDNIGHT SMOKERS
GAFFNEY, SC
PERRY PRATT
SPRINGFIELD, TN
PATRICK HOFFMAN
GREER, SC
CHAD BINDERUP
WASHINGTON BORO, PA
SPENCER CHAPMAN
SIMPSONVILLE, SC
STEPHEN SCHAIBLE
SIOUX FALLS, SD
NICK FOSTER
HARRISBURG, PA
PETER SNOW
MACUNGIE, PA
JIM R. GROVE
GREER, SC
LENA SLOYER
BOB & LENA
LANCASTER, PA
JENNIFER SCHARNITZKY
MECHANICSBURG, PA
TRAVIS WORTHEY
WORTHEY OF THE PIG
BARRY SPEAKMAN
IRMO, SC
LINCOLN UNIVERSITY,
PA
JOSH ALLISON
PACOLET, SC
ROBERT SPEAKMAN
LINCOLN UNIVERSITY,
KEVIN BYRD
PA
GREENVILLE, SC
NANCY BOWERS
KILLER MEAT
COALITION
YORK, PA
JOHN H. MCCORD JR.
GREENWOOD, SC
virginia
JIM BRIMHALL
GERMANTOWN, TN
TIM BUTKA
SMOKE DREAMS BBQ
BROADLANDS, VA
TONYA BRIMHALL
GERMANTOWN, TN
SCOTT COBB
CHESAPEAKE, VA
MATT DUMAN
BARKING MAD BBQ
LA VERGNE, TN
BRIAN WALRATH
SPRINGFIELD, VA
SARA DUMAN
BARKING MAD BBQ
LA VERGNE, TN
KAREN TAYLOR-GOOD
FRANKLIN, TN
DENNIS GOOD
FRANKLIN, TN
BRUCE A. LOGAN
MURFREESBORO, TN
MICHAEL HERMAN
BETTER WAY BBQ
SMRYNA, TN
CHARLOTTE FORTNER
CORDOVA, TN
texas
CHARLES RODGERS
GLENN HEIGHTS, TX
JOHN KUDLAK
THE TEXAS MEAT
DOCTORS
GREENVILLE, SC
BRENT STATER
STATER ACRES
AMARILLO, Tx
DEBRA MCKINLEY
MT. PLEASANT, SC
STAR STATER
STATER ACRES
AMARILLO, Tx
MITCH MITCHELL
JOHN’S ISLAND, SC
JIM HARDIN
BOILING SPRINGS, SC
CARL FORTSON
SENECA, SC
KELLY EVERS
CREEKSIDE COOKERS
WIMBERLEY, TX
RANDY BONEY
TERRELL, TX
SHARON ANN BONEY
TERRELL, TX
RICHARD WACHTEL
ALEXANDRIA, VA
ROBIN HOCKMAN
MO MEAT
WINCHESTER, VA
KENNETH RUSSELL
VIRGINIA BEACH, VA
MARK KLIEWER
BBQ NUTS
SPRINGFIELD, VA
DEWEY STEVENS
VINTON, VA
CHARLES H MARSHALL
MONETA, VA
DAVID NEWTON
BOOTHEEL BBQ
ARLINGTON, VA
BRENDA K NAGLEY
GERRARDSTOWN, WV
RICHARD SUSSMANN
INWOOD, WV
ERIN SUSSMANN
INWOOD, WV
International
JEFF GARDINER
BRESLAU, ON
ERIC HELMER
TORONTO, ON
DONNIE WILLIAMS
CUSCOWILLA BBQ TEAM CASEY SHEA
BOYDTON, VA
CHARNIVORE BBQ
BELLEVILLE, ON
vermont
DAVID CARON
GREAT NORTH WOODS
COOKERS
CANAAN, VT
LINDA CARON
GREAT NORTH WOODS
COOKERS
CANAAN, VT
washington
O GARY BRIGHT
THE PORTLEY PIG AND
FRIENDS
LYNNWOOD, WA
wisconsin
THOMAS MCINTOSH
T-MAC SMOKIN
APPLETON, WI
CHARLES VERFUERTH
S.U.I.T.E. BBQ
PORT WASHINGTON, WI
MONICA VERFUERTH
S.U.I.T.E. BBQ
PORT WASHINGTON, WI
BROOKE VERFUERTH
S.U.I.T.E. BBQ
PORT WASHINGTON, WI
GABE VERFUERTH
S.U.I.T.E. BBQ
PORT WASHINGTON, WI
ANGELA BAILEY
MILWAUKEE, WI
JOHN HAMM
MAUSTON, WI
west virginia
JAMES CHILDS
BRUCETON MILLS, WV
JOHN LATTUCA
LONGUEUIL, QC
JEAN CLAUDE BACLE
RASQUES HARDWOOD
CHARCOAL
ST. LUCE, QC
THE ULTIMATE BBQ SHOWDOWN:
EAST VS WEST
2011 IT’S A SMOKIN’ BLUES & BBQ
CHALLENGE
STATE CHAMPIONSHIP (56 TEAMS)
WILDOMAR, CA
STARTS: 03/18/2011
ENDS: 03/19/2011
GRAND CHAMPION:
BIG POPPA SMOKERS
RESERVE CHAMPION:
SWINE ASSASSINS
HAMMOND, LA
STARTS: 03/25/2011
ENDS: 03/26/2011
GRAND CHAMPION:
CHIX, SWINE & BOVINE BBQ
RESERVE CHAMPION:
LOTTA BULL BBQ
OVERALL:
1 BIG POPPA SMOKERS
2 SWINE ASSASSINS
3 ALL SAUCED UP
4 RHYTHM ‘N QUE
5 SLAP YO’ DADDY BBQ
OVERALL:
1 CHIX, SWINE & BOVINE BBQ
2 LOTTA BULL BBQ
3 ROCK RIVER BBQ
4 QUAU
5 SMOKER’S WILD
CHICKEN:
1 BILL’S BEST BBQ
2 RHYTHM ‘N QUE
3 SATISFIED HOGS
4 ALL SAUCED UP
5 MEAT INC.
CHICKEN:
1 BIG MO FROM AHO
3 POP’S BLAZIN’ SMOKERS
4 QUAU
5 ROCK RIVER BBQ
RIBS:
1 BIG POPPA SMOKERS
2 WALLY’S SMOKIN PIT
3 ALL SAUCED UP
4 PORKETEERS
5 BRAZEN BBQ
RIBS:
1 SMOKIN’ TRIGGERS
2 TEE WAYNE’S SMOKING LIPP
3 QUAU
4 SHE THINKS MY SLABS R SE
5 BAYOU BOOGIE BBQ
PORK:
1 RIB TICKLER BBQ
2 SWINE ASSASSINS
3 WHEN PIGS FLY
4 TROPICAL HEAT BBQ
5 RHYTHM ‘N QUE
PORK:
1 LOTTA BULL BBQ
2 SMOKER’S WILD
3 ROCK RIVER BBQ
4 COOL SMOKE
5 SWIGGIN’ PIG
BRISKET:
1 SWINE ASSASSINS
2 CHILLIN ‘N’ GRILLIN BBQ
3 ALL SAUCED UP
4 BIG POPPA SMOKERS
5 BRAZEN BBQ
BRISKET:
2 SMOKER’S WILD
3 HABITUAL SMOKERS
4 GENE’S SPECIAL BLEND
5 LOTTA BULL BBQ
ARIZONA BARBECUE FESTIVAL
SCOTTSDALE, AZ
STARTS: 03/25/2011
ENDS: 03/26/2011
GRAND CHAMPION:
SWINE ASSASSINS
RESERVE CHAMPION:
RHYTHM ‘N QUE
BENTON KY KIWANIS BARBEQUE
KOOKOFF
BENTON, KY
STARTS: 04/01/2011
ENDS: 04/02/2011
GRAND CHAMPION:
SON SEEKERS BBQ TEAM
RESERVE CHAMPION: PAPPY Q
OVERALL:
1 SWINE ASSASSINS
2 RHYTHM ‘N QUE
3 MCFRANKENBOO BBQ
4 OTIS AND THE BIRD
5 BBQ PHX
OVERALL:
1 SON SEEKERS BBQ TEAM
2 PAPPY Q
3 BACK PORCH Q
4 BUBBA JOES BBQ
5 ONE2BBQ
CHICKEN:
1 MCFRANKENBOO BBQ
2 BUTTHEAD BBQ
3 SWINE ASSASSINS
4 R & R BARBEQUE
5 LITTLE MISS BBQ
CHICKEN:
1 PAPPY Q
2 BUBBA JOES BBQ
4 OLE MAN LARRY
5 MOONSWINERS
RIBS:
1 KEGGER’S BBQ
2 BBQ BULLIES
3 IAB 30 BBQ
4 RHYTHM ‘N QUE
5 CRAZY PIG BBQ
RIBS:
1 BACK PORCH Q
3 SMOKE ON THIS
4 SMELLY BUTTS
5 PAPPY Q
PORK:
1 MCFRANKENBOO BBQ
2 WHISKEY RANCH BBQ
3 STEEL CITY BBQ
4 OTIS AND THE BIRD
5 LOOT N’ BOOTY BBQ
PORK:
1 GILLYS BARNSTORMIN BBQ
2 BLUE CHIP BBQ
3 ONE2BBQ
4 BACK PORCH Q
5 SMOKEYS A&M BBQ
BRISKET:
1 OTIS AND THE BIRD
2 SMOKE TO THE BONE
3 BBQ PHX
4 RHYTHM ‘N QUE
5 SWINE ASSASSINS
BRISKET:
1 BUBBA JOES BBQ
2 ONE2BBQ
3 DORAGQ
4 THE Q FACTOR
PALA’S BUFFALO RANCH BBQ
SMOKIN’ ON BIG CREEK
BUFFALO RANCH AT PALA CASINO, PALA, CA
STARTS: 04/01/2011
ENDS: 04/02/2011
GRAND CHAMPION: BRAZEN BBQ
RESERVE CHAMPION:
SLAP YO’ DADDY BBQ
PLEASANT HILL, MO
STARTS: 04/01/2011
ENDS: 04/02/2011
GRAND CHAMPION:
PORK PULLIN’ PLOWBOYS
RESERVE CHAMPION:
TIPPY CANOE BBQ CREW
OVERALL:
1 BRAZEN BBQ
3 ALL SAUCED UP
4 BIG POPPA SMOKERS
5 WOODHOUSE BARBECUE
OVERALL:
1 PORK PULLIN’ PLOWBOYS
2 TIPPY CANOE BBQ CREW
3 WILD BLUE
4 SMOKE ON WHEELS
5 THE PICKLED PIG
CHICKEN:
1 BBQ BY DAN
2 BIG POPPA SMOKERS
4 ALL HOGS GO TO HEAVEN
5 PORKETEERS
CHICKEN:
2 SHAKE ‘N BAKE BBQ
3 PHAT JACKS BBQ
4 SMOKIN’ GUNS
5 LUTZ’S FAMOUS BBQ
RIBS:
1 KNOCK UR SOX OFF BBQ
2 BRAZEN BBQ
4 ALL SAUCED UP
5 MEAT INC.
RIBS:
2 HARDWAY BARBECUE
3 4 SMOKIN BUTTS
4 LUCKY’S Q
5 A BOY AND HIS BBQ
PORK:
1 ALL SAUCED UP
3 BRAZEN BBQ
5 BBQ BY DAN
PORK:
2 CAVEMAN CUISINE
3 WILD BLUE
4 SMOKIN’ ROYS
5 THE PICKLED PIG
BRISKET:
3 BRAZEN BBQ
4 WEST’S BEST BBQ TEAM
5 SOAKED IN SMOKE
BRISKET:
1 DONKEY PUNCH BBQ
2 BOYS NIGHT OUT
3 THE PICKLED PIG
4 FOUR MEN AND A PIG
5 STICKS-N-CHICKS BBQ
PELAHATCHIE BBQ FESTIVAL
SLIDELL BBQ CHALLENGE
PELAHATCHIE, MS
STARTS: 04/01/2011
ENDS: 04/02/2011
GRAND CHAMPION:
QUE’N STEW’N & BREW’N
RESERVE CHAMPION:
BLUES HOG BARBECUE CO.
SLIDELL, LA
STARTS: 04/01/2011
ENDS: 04/02/2011
GRAND CHAMPION:
CHIX,SWINE,&BOVINE BBQ
RESERVE CHAMPION:
THE LONG DAWGS
OVERALL:
1 QUE’N STEW’N & BREW’N
2 BLUES HOG BARBECUE CO.
3 PORKIN’ DA PIG
4 HOUSE OF Q
5 BURN ONE BBQ
OVERALL:
1 CHIX,SWINE,&BOVINE BBQ
2 THE LONG DAWGS
3 QUAU
4 SMOKIN N THE DARK
5 HAMBONES BY THE FIRE
CHICKEN:
3 PORKIN’ DA PIG
4 SMOKE OF THE SHOALS
5 UBON’S
CHICKEN:
3 STILL SMOKIN BAR-B-Q
4 BIG MO FROM AHO
5 CAJUN COOKING
RIBS:
1 BURN ONE BBQ
2 PORKIN’ DA PIG
4 SOUTHERN SMOKERS
5 JORDY QUE
RIBS:
1 THE LONG DAWGS
2 QUAU
3 FLORIDA SKIN & BONES
5 TEAM ENOSERV
PORK:
1 HOUSE OF Q
3 JORDY QUE
4 UBON’S
PORK:
1 THE LONG DAWGS
2 QUAU
3 SWIGGIN’ PIG
4 GOTTA LOVE IT
5 GENE’S SPECIAL BLEND
BRISKET:
1 BURN ONE BBQ
2 HOUSE OF Q
4 PORKIN’ DA PIG
BRISKET:
3 SMOKIN N THE DARK
4 POP’S BLAZIN SMOKERS
5 DELTA SMOKE
STILLWATER ELKS 23RD ANNUAL
BLAZATHON
GRILLING ON THE RIVER 2011
COLUMBUS, MS
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION: QUAU
RESERVE CHAMPION:
LATE NIGHT WHISKEYSMOKER
OVERALL:
1 QUAU
2 LATE NIGHT WHISKEYSMOKER
3 WILD BUNCH BUTT BURNERS
4 2 MEN AND A PIG
5 JIGGY PIGGY
CHICKEN:
1 2 MEN AND A PIG
2 EXTREME BBQ TRAILERS
3 BARNYARD ROASTERS
4 YAZOO’S DELTA Q
5 KENNY’S KOUNTRY KOOKERS
RIBS:
1 HEAVENLY MANNA
2 BARNYARD ROASTERS
3 QUAU
4 HOTTY TOTTY BBQ CREW
5 LATE NIGHT WHISKEYSMOKER
PORK:
2 2 MEN AND A PIG
3 QUAU
4 BBQR’S DELIGHT
BRISKET:
1 QUAU
2 PORKIN’ DA PIG
3 K & K KOOKERS
5 TNT SMOKERS
SMOKE ON TH FALLS NOCCALULA
BBQ FEST
GADSDEN, AL
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION:
SMOKIN BUTT CREW
RESERVE CHAMPION:
HIGH ON THE HAWG
OVERALL:
1 SMOKIN BUTT CREW
2 HIGH ON THE HAWG
3 UNCLE CHET’S BBQ
4 JOBEAZ BLAZINBUTTS&WINGS
5 SOUTH PORK
CHICKEN:
1 SOUTH PORK
2 NADA CHANCE BBQ
4 SMOKIN BUTT CREW
5 HIGH ON THE HAWG
RIBS:
1 SOUTH PORK
2 JOBEAZ BLAZINBUTTS&WINGS
3 TNT SOUTHERN BBQ
4 HIGH ON THE HAWG
5 HOUSE OF Q
PORK:
1 SMOKIN BUTT CREW
3 HOUSE OF Q
4 TNT SOUTHERN BBQ
BRISKET:
1 HIGH ON THE HAWG
2 NADA CHANCE BBQ
3 BUTTS & BONES
4 SMOKIN BUTT CREW
SIKESTON AREA CHAMBER OF
COMMERCE REDNECK BARBEQUE
SIKESTON, MO
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION:
REDNECK GRILLERS
RESERVE CHAMPION:
BLUES HOG BBQ
OVERALL:
1 REDNECK GRILLERS
2 BLUES HOG BBQ
3 SMELLY BUTTS BBQ
4 BUBBA JOE’S BBQ
5 IT’S 5 O’CLOCK SOMEWHERE
CHICKEN:
2 EXTREME ROASTERS
3 BIG BUBBA BBQ
4 SMOKIN T’S
5 SMOKIN’ BROTHERS
RIBS:
1 SMELLY BUTTS BBQ
2 BLUES HOG BBQ
4 EXTREME ROASTERS
5 4 SMOKIN’ BUTTS
PORK:
1 REDNECK GRILLERS
2 SMELLY BUTTS BBQ
3 BLUES HOG BBQ
4 SMOKER’S ACE
5 THREE KNIGHTS &A LUTHERA
BRISKET:
1 SMELLY BUTTS BBQ
2 SMOKIN T’S
3 REDNECK GRILLERS
4 BUBBA JOE’S BBQ
5 SMOKIN’ BROTHERS
SMOKE IN THE SPRING
OSAGE CITY, KS
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION:
BLUE BUCKET BBQ
RESERVE CHAMPION:
KC CAN CREW
OVERALL:
1 BLUE BUCKET BBQ
2 KC CAN CREW
3 BIG O’S BBQ
4 MUNCHIN HOGS AT THE HILT
5 PORK ME PURPLE
CHICKEN:
1 BIG O’S BBQ
2 PORK ME PURPLE
3 KC CAN CREW
4 SMOKE ON WHEELS
5 EARLY BIRD BBQ
RIBS:
1 BLUE BUCKET BBQ
2 BIG O’S BBQ
3 BURNIN’ DOWN THE HOG
4 THE SMOKING HILLS
5 PORK ME PURPLE
PORK:
1 MOKAN MEATHEADS
2 BLUE BUCKET BBQ
3 MASTERQUE
4 RIBS 4 U
5 LIL’ FIDDLERS
BRISKET:
1 DAWGHOUSE BBQ
2 KC CAN CREW
3 THE SMOKING HILLS
4 THESLABS.COM
5 QSS SMOKIN
STILLWATER, OK
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION:
BUFFALO’S BBQ
RESERVE CHAMPION:
TWIN OAKS SMOKIN CREW
OVERALL:
1 BUFFALO’S BBQ
2 TWIN OAKS SMOKIN CREW
3 TEAM ENOSERV
4 IRON WHEEL COOKERS
5 KOSMO’S Q
CHICKEN:
1 BUFFALO’S BBQ
2 LOS PRIMOS BBQ
3 SMOKE’N ICE
5 COOKSHACK
RIBS:
2 HALF FAST FIVE
3 BRUCE AND KYLE
4 FEEDING FRENZY BBQ
5 RUB-IT ALL OVER
PORK:
1 NAUGHTY NURSES BBQ
2 KOSMO’S Q
3 BUTCHER BBQ
4 TEAM ENOSERV
5 BUFFALO’S BBQ
BRISKET:
1 SMOKE’N ICE
3 BUFFALO’S BBQ
4 KOSMO’S Q
5 LITTLE PIG TOWN
SAM’S CLUB BBQ COMPETITION
GILBERT, AZ (30 TEAMS)
STARTS: 04/08/2011
ENDS: 04/09/2011
GRAND CHAMPION:
IOWA’S SMOKEY D’S BBQ
RESERVE CHAMPION:
SMOKED TO THE BONE
BAYOU BARBECUE FESTIVAL
COVINGTON, LA
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION: CHILLY PIG
RESERVE CHAMPION:
HOG WILD & PIG CRAZY
OVERALL:
1 CHILLY PIG
2 HOG WILD & PIG CRAZY
3 BAYOU BOOGIE BBQ
4 SMOKIN’ N THE DARK
5 SECOND HAND SMOKERS
CHICKEN:
2 BAYOU BOOGIE BBQ
3 SMOKIN BAPTIST
4 WHO DAT SMOKERS
5 NO MISTAKE SMOKERS
RIBS:
1 BAYOU BOOGIE BBQ
4 WHO DAT SMOKERS
PORK:
2 CHILLY PIG
4 VNM GETTIN PIGGY WITH IT
5 FUNKY MEATERS
BRISKET:
1 CHILLY PIG
4 FUNKY MEATERS
3RD ANNUAL MAIN STREET BBQ &
BLUESFEST
WASHINGTON, MO
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION: B & B BBQ
RESERVE CHAMPION:
SHAKE N BAKE BBQ
OVERALL:
1 IOWA’S SMOKEY D’S BBQ
2 SMOKED TO THE BONE
3 RHYTHM ‘N QUE
5 I.A.B. 30 BBQ
OVERALL:
1 B & B BBQ
2 SHAKE N BAKE BBQ
3 OUTLAW HAWGS BBQ
4 THE Q FACTOR
5 LIP LICKIN BBQ
CHICKEN:
1 MCFRANKENBOO BBQ
3 SODBUSTERS BBQ
4 OTIS AND THE BIRD
5 RHYTHM ‘N QUE
CHICKEN:
1 OUTLAW HAWGS BBQ
2 4 SMOKIN BUTTS
3 THE MASCOUTAH SMOKEMASTE
4 B & B BBQ
5 LETS GET BASTED
RIBS:
2 LITTLE MISS BBQ
3 RUB-A-DUBB BUTTS
4 BBQ CASTAWAYS
5 I.A.B. 30 BBQ
RIBS:
1 PARK AVENUE PORK
2 B & B BBQ
3 BIG WIGS BBQ
4 BOBBY G’S
5 BLAZIN BLUES BBQ
PORK:
1 LITTLE MISS BBQ
2 LEFT COAST Q
4 KARNIVOROUS
PORK:
1 LIP LICKIN BBQ
2 LIT & LOADED BBQ
3 B & B BBQ
4 THE Q FACTOR
5 GILLY’S BARNSTORMIN BBQ
BRISKET:
3 LOOT N’ BOOTY BBQ
4 RHYTHM ‘N QUE
BRISKET:
1 SHAKE N BAKE BBQ
2 ST LOUIS BLACK IRON BBQ
3 BIG O DANG O BBQ
4 4 SMOKIN BUTTS
5 THE Q FACTOR
SAM’S CLUB BBQ COMPETITION
SACRAMENTO (N), CA (29 TEAMS)
STARTS: 04/15/2011
ENDS: 04/16/2011
6TH ANNUAL SMOKIN RED DIRT
BBQ
HIGH ON THE HOG FESTIVAL
ENID, OK
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION:
LITTLE PIG TOWN
RESERVE CHAMPION:
IRON WHEEL COOKERS
OVERALL:
1 LITTLE PIG TOWN
3 BUTCHER BBQ
4 JAY WILLIES WHISKEY PIT
5 SMOKIN’ BONES
CHICKEN:
2 WILDCATTERS Q CREW
3 LITTLE PIG TOWN
4 4 LEGS UP
5 POK N DA RIBS
RIBS:
1 COOKSHACK
3 SMOKIN’ BONES
4 LITTLE PIG TOWN
5 KOSMO’S Q
PORK:
1 BUTCHER BBQ
2 LITTLE PIG TOWN
3 BUFFALO’S BBQ
4 SMOKIN’ BONES
5 BUZZARD BAIT BBQ
BRISKET:
1 BUFFALO’S BBQ
3 LITTLE PIG TOWN
5 GREAT PLAINS BBQ
PORK IN THE PARK
STATE CHAMPIONSHIP (116
TEAMS)
SALISBURY, MD
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION:
PA MIDNITE SMOKERS
RESERVE CHAMPION:
JACKED UP BBQ
OVERALL:
1 PA MIDNITE SMOKERS
2 JACKED UP BBQ
3 COOL SMOKE
4 4:20 Q
5 LO-N-SLO BBQ
CHICKEN:
2 SMOKIS PORKIS
3 BIG GUNS BBQ
4 JACKED UP BBQ
5 HEAVY HITTERS BBQ
RIBS:
1 APORKALYPSE NOW
2 PSY QUE DELIC
3 HOG WILD BBQ
4 BIG GUNS BBQ
5 3 EYZ BBQ
PORK:
2 COOL SMOKE
3 LO-N-SLO BBQ
4 FREE RANGE BBQ, LLC
5 THE BLACK PIG BBQ
BRISKET:
3 WHISKEY BENT BBQ
4 PORKERS IN PARADISE
5 VA BBQ PIRATES
WINCHESTER, TN
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION: JIGGY PIGGY
RESERVE CHAMPION: DO-RAG-Q
OVERALL:
1 JIGGY PIGGY
2 DO-RAG-Q
3 QUE’N, STEW’N & BREW’N
4 SWIGGIN’ PIG
5 THE LONG DAWGS
CHICKEN:
1 THUNDER-ROAD-SMOKEHOUSE
2 HIGH ON THE HAWG
3 THREE RUSTY NAILS BBQ
4 PORK OF THE NORTH
5 FAT, DRUNK AND STUPID
RIBS:
1 DO-RAG-Q
2 MONTY PIGTHON /HOLY GRIL
3 JIGGY PIGGY
4 FOWL BUTT BBQ
5 ULIKA
PORK:
1 THE LONG DAWGS
2 SMOKE ON THIS
3 ULIKA
4 JIGGY PIGGY
5 SWIGGIN’ PIG
BRISKET:
1 QUE’N, STEW’N & BREW’N
2 SWIGGIN’ PIG
3 FOWL BUTT BBQ
4 2 MEN AND A PIG
5 FAT, DRUNK AND STUPID
CAPITAL CITY COOKOFF
JEFFERSON CITY, MO
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION:
CAVEMAN CUISINE
RESERVE CHAMPION:
SWINE ASSASSINS
GRAND CHAMPION:
BIG B’S DOWN & DIRTY BBQ
RESERVE CHAMPION:
ALL SAUCED UP
OVERALL:
1 BIG B’S DOWN & DIRTY BBQ
2 ALL SAUCED UP
3 SMOKEY’S BBQ
4 BIG SHOT BBQ
CHICKEN:
1 SIMPLY MARVELOUS BBQ
2 BIG POPPA’S SMOKERS
4 BIG SHOT BBQ
5 LEUKEMIA SUCKS TOO
RIBS:
1 TROPICAL HEAT
3 LEUKEMIA SUCKS TOO
4 SMOKIN YANKEES BBQ
5 BIG POPPA’S SMOKERS
PORK:
1 SMOKEY’S BBQ
2 RIBPHORIA
5 ALL SAUCED UP
BRISKET:
1 ALL SAUCED UP
2 BIG SHOT BBQ
3 HUMMINIES HOGALICIOUS BB
4 CECIL’S SMOK’N BBQ
5 SMOKEY’S BBQ
ROCK’N RIBS BBQ FESTIVAL
SPRINGFIELD, MO
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION: QUAU
RESERVE CHAMPION:
BELLY BROTHERS BBQ TEAM
OVERALL:
1 QUAU
2 BELLY BROTHERS BBQ TEAM
3 DEAD PIGS TELL NO TALES
4 SMOKIN’ IN THE DARK
5 THREE BROTHERS (DIFFEREN
OVERALL:
1 CAVEMAN CUISINE
2 SWINE ASSASSINS
3 SMOKE THIS BBQ-MO
4 MUNCHIN HOGS @ THE HILTO
5 TRUEBUD BBQ
CHICKEN:
1 QUAU
2 DOUBLE EE RANCH
3 MEAT BURNERS
4 ROYAL SMOKE
CHICKEN:
1 MOKAN MEATHEADS
2 HARDWAY BBQ
3 KC CAN CREW
4 TRUEBUD BBQ
5 SWINE ASSASSINS
RIBS:
3 TEAM OVERSERVED
4 MEAT STREET MAFIA
5 MISSOURI SHOW ME SMOKE
RIBS:
1 TRUEBUD BBQ
2 BLUES HOG
3 BREWMASTERS BAR-B-QUE
4 HARDWAY BBQ
5 MUNCHIN HOGS @ THE HILTO
PORK:
2 QUAU
3 PIGS IN THE POKIE
5 SMOKE ME TENDER BBQ
PORK:
1 SMOKE THIS BBQ-MO
2 PELLET ENVY
3 BIG T’Z Q CRU
4 IOWA OUTLAWS BBQ
5 R BUTTS R SMOKIN
BRISKET:
1 DEAD PIGS TELL NO TALES
2 QUAU
4 VOLVO RENTS
5 HERE PIGGY PIGGY BBQ
BRISKET:
1 CAVEMAN CUISINE
2 SMOKE THIS BBQ-MO
3 RACOON FLATS
4 PITT FUSION
5 SWINE ASSASSINS
15TH ANNUAL FIREHOUSE BBQ
COOK-OFF
KINGS MOUNTAIN, NC
STARTS: 04/15/2011
ENDS: 04/16/2011
GRAND CHAMPION:
TARHEEL SMOKERS
RESERVE CHAMPION: GB’S BBQ
OVERALL:
1 TARHEEL SMOKERS
2 GB’S BBQ
3 CHATHAM ARTILLERY BBQ
4 B.S. PITMEISTERS
5 WICKED QUE
CHICKEN:
2 GB’S BBQ
3 A TASTE OF CAROLINA
4 WICKED QUE
5 GOONEY CREEK BBQ
RIBS:
1 SUE E PIG
2 TWO OLD MEN AND A GRILL
3 TARHEEL SMOKERS
4 SMOKE THIS
5 BIG E
PORK:
1 BAYOU POKER SMOKERS
2 BOLD BRANCH BAR-B-Q BOYS
3 BITE ME BBQ
4 BIG E
5 TATER BUGS BAR-B-QUE
BRISKET:
1 WICKED QUE
2 GB’S BBQ
4 TARHEEL SMOKERS
5 B.S. PITMEISTERS
LEXINGTON BATTLE-GREEN BBQ
FESTIVAL
LEXINGTON, MA
STARTS: 04/16/2011
ENDS: 04/17/2011
GRAND CHAMPION:
FATBACK JOE’S BBQ
RESERVE CHAMPION:
MIGHTY SWINE DINING
OVERALL:
1 FATBACK JOE’S BBQ
2 MIGHTY SWINE DINING
3 I SMELL SMOKE!!!
4 LAKESIDE SMOKERS
5 TRANSFORMER BBQ
CHICKEN:
1 SAUCEHOUND BBQ
2 YABBA DABBA QUE!
3 I SMELL SMOKE!!!
4 I QUE
5 MR.BOBO’STRAVELINGBBQALL
RIBS:
1 LAKESIDE SMOKERS
2 SAUCEHOUND BBQ
3 BEVERAGE BROTHERS
4 I SMELL SMOKE!!!
5 PORK BUTT & CHICKEN LEGS
PORK:
2 MR.BOBO’STRAVELINGBBQALL
4 CAN’T STOP GRILLIN’
5 SMO Q
BRISKET:
1 I SMELL SMOKE!!!
2 LAKESIDE SMOKERS
3 TRANSFORMER BBQ
Sonny’s Suggestions
By Sonny Ashford
Jim’s Pepper
Roaster
By Sonny Ashford
This was the biggest surprise I have come across in years. I love roasted peppers on everything from toasted begets to an appliqué on top of a
good medium rare porterhouse steak. I did my homework and met the
developer, Jimmy Smith of Manhattan, NY and he made me a believer.
Jimmy is in his 80’s and is so energetic and enthusiastic I just had to
have one, and when he sent the device he included a jar of peppers he
had cooked on his grill. Wow, the mistake I made was asking my wife
Olivia and Grandson Tanner if they wanted to try one of the roasted peppers, and that was the end of my jar. So when I got one of the roasters I
did some in my oven and “BAM!” I did it and I want you to do the same
thing. This roaster can be broken down and put in a zip lock bag. It has
a 4 inch disk with screw-in rods that are 4 inches long and the peppers
are roasted in a vertical position.
Take a look at this great device on facebook. www.facebook.com/pepperroasters and take a look at this great little device that will give you the
ability to add flavor you never thought possible before.
I was so sold on this that I contacted the company and if you want to
order one or a hundred I got you a 20% discount when you use the code
word “SONNY”. Take advantage of this great offer that they are giving
you and enjoy those peppers on steaks, dogs, eggs, and whatever else
your imagination can come up with.
Visit KCBS.US!!!
Where there’s a need
By Sonny Ashford
Have you ever showed up at a contest and realized you forgot something? I mean if you bought one of the books I reviewed, you tucked it
away in the “Go to Barbeque” box. You premade the roux and cooked
the rice and have the stock and stuff to populate that fabulous gumbo.
You and the rest of your group have invited out all the people you know
to take part in the Friday night festivities. There must be 50 people that
said they are going to be there. You got the meat smokin, the gumbo is
mixed and having time to relax to
absorb all the Cajun flavor that is
there waiting to be sucked in and
now it’s time to build a plate with
some bones or sausage and a bowl
of gumbo.
“Honey, where’d you put the
spoons?” She says “They’re in the
Go to Barbeque box”. You’ve already looked there and every place
else but you reply, “Nope, they
ain’t in the box” as you scratch your
head and try to figure out how you’re going to serve this great Gumbo.
About that time, Ol’ Butch comes by to get a sampling of the Gumbo,
only to be told that there ain’t no spoons. Ol’Butch just grins and ask
if you have a small cup and a fork. You get’em for him and you just
shake your head as he builds his spoon replacement and starts to eat
the Gumbo.
Moral of this quick story is: Where there is a will [aka Ol’Butch] there
is a way.
One Woman, Two WSMs and
an Avalon
By Donna Fong
They say cooking begins from the heart. I suppose that is how it started
because it’s challenging to explain to someone who doesn’t compete why
anyone would want to participate in barbeque contests. The reasons
are numerous: long distance driving, the endless search for the perfect
brisket, the prettiest bunch of parsley or the best tasting rub, the hours
of sleep you lose worrying about the temperature in your smoker, the time
and expense, and the way you smell after cooking four meats in a compressed schedule over two days. None of it makes sense to your family
and friends, though they appreciate the output of your labor and the test
samples they enjoyed. How I found myself on the California barbeque
circuit, cooking out of my four door sedan is a difficult story to explain. I
usually have to tell the story twice for
it to be understood.
It starts at Lake Havasu, Arizona,
in February 2011, after 10 hours of
driving from northern California, with
all of my gear packed into a rental
van. I had been on the judging circuit
long enough to have a large group of
CBJ friends willing to help me pack
or unpack. Thank goodness for them
because when I arrived, I was at a
complete loss as to what I should do
at my first contest. Eventually, I set
up everything the way I planned it at home. The only thing I didn’t factor
is was the wind. 5 gallon buckets were filled with desert water and my
canopy held its ground. Still, I worried about the temperature of my thin
skinned WSMs as night approached. I regretted not buying that silicon
jacket I was considering.
As I entered the tent for the cooks meeting, I was glad to see the familiar faces of Gene, Kelly, Kathleen, Merl and Carol at the front. It was a
big crowd of cooks. There were 85 teams and mostly men, strong confident men. If I could cook this contest solo, drive this distance (with the
help from my friend, Tracy), and do well, the rest of the year would seem
easy. Someone must of have been watching over me because I was next
to some of the best teams around who helped me with their sage advice,
good will, and enthusiasm. I will forever be grateful to Dan Daniels and
Bill Keyes from Tropical Heat for assuring me my tent wasn’t going to fly
away, to Steve Madule from All Hogs Go to Heaven for unmercifully ragging on my Raiders shirt and making me feel like one of the guys, Dan
and Kelly Fox from BBQ Junkie who proved to me their name was well
deserved and Tracy Mescha’s all women team, BBQ Phoenix, for keeping me laughing the whole time. Thankful to finally be on the other side
of the fence, I trusted in my many practice sessions and nervously fell
asleep as the noisy drunk team two spots down celebrated into the wee
hours of the morning.
Before daylight approached, I woke to my van swaying from gusts of
wind. I peeked outside and though my tent was still there, it was being
severely tested. Situated at the edge of the parking lot, I felt like I was
bearing the brunt of the wind for the rest of the competitors downstream.
“EZ-UP, don’t let me down!” I prayed. A glance at the Stoker confirmed
my fear; I was 50 degrees below my targeted temp. I accepted that possibility that I might not turn in all four of my meats and then over the
next hour wrestled to bring the temp back up. After that small victory, I
felt that turning in my entries was icing on the cake. I regained my composure, and every box was joyfully turned in early. The award ceremony
came and went and teams celebrated their well-deserved victories. Most
importantly, I survived and placed in the middle of the pack in my very
first outing and went home thankful for the opportunity to participate and
for the village of BBQ friends that supported me.
A week later, after all of the bills came back, I calculated the cost of
Havasu. I knew I couldn’t financially keep it up for the whole season.
Suddenly, a joke I made two months earlier on the forum about cooking
out of my Toyota Avalon didn’t seem so funny. So I went into my garage
in a daze of renewed energy and packed my two WSMs into the trunk.
They had to fit in the trunk; otherwise, my plan wouldn’t work. Within 24
hours I had proved to myself that with a few modifications (removing the
feet off one of my WSMs), I could fit everything I needed into my mommy
car. I was giddier than a fat kid in a candy shop. In March 2011, I
bravely drove 8 hours south to the city of Wildomar in my Avalon with
all of my barbeque equipment meticulously packed like sardines stuffed
inside. If people thought I was crazy (and there were many who shook
their heads), they politely kept it to themselves.
Now that I’m two contests into my rookie year, I know that I’m competing in barbeque less because of the food and trophies but more because
of the opportunity to rub elbows with some of the best souls on earth.
What better way to celebrate life than to chase your passions and share it
with those you love and admire? That’s the barbeque community I know
and come from. So bring it on and come say hi to the mad lady with two
WSMs in an Avalon.
May
05/06/2011-05/07/2011: Richmond, MO. Richmond Mushroom Festival BBQ Contest. Chris
Brown. 804 Wollard Blvd, Richmond, MO
64085. Phone: 816-776-5403. Fax: 816-7763591. Email: [email protected]. St. Champ.
KCBS Upcoming Events
05/06/2011-05/07/2011: St. Joseph, MO. Apple
Blossom BBQ Contest. Tom Supple. 6204 Greenway Court, St. Joseph, MO 64504. Phone:
816-238-7144. Email: [email protected].
Website: http://www.appleblossombbq.com. St.
Champ.
05/20/2011-05/21/2011: Conroe, TX. Sam’s
Club BBQ Competition. Troy Black. . Phone:
Website: http://www.kcbs.us/sams-club-series.
php.
05/13/2011-05/14/2011: Austin, TX. Sam’s
Club BBQ Competition. Gene Goycochea. .
Phone: 619-600-8320. Email: [email protected]. Website: http://www.kcbs.us/samsclub-series.php.
05/20/2011-05/21/2011: Middletown, DE.
Middletown BBQ Cook-off. Mose Zook. 701 N
Broad St, Middletown, DE 19709. Phone: 717278-9992. Email: [email protected]. Website: http://www.dutchcountryfarmersmarket.com. St. Champ.
05/13/2011-05/14/2011: Lyons, KS. Celebration
Cook-off. Cheryl Miller. PO Box 444, Lyons,
KS 67554. Phone: 620-257-5390. Fax: 620257-5630. Email: [email protected]. Website: http://www.celebrationcentreofricecounty.com. St. Champ.
05/20/2011-05/21/2011: Sevierville, TN. Bloomin’ BBQ & Bluegrass. Carroll McMahan.
110 Gary Wade Blvd, Sevierville, TN 37862.
Phone: 865-453-6411. Fax: 865-453-9649.
Email: [email protected]. Website: http://
www.bloominbbq.com. St. Champ.
05/13/2011-05/14/2011: Brandon, MS. Battle
of Brandon BBQ Challenge. Greg Owen. .
05/06/2011-05/07/2011: Lansing, KS. Brew, Phone: 601-278-7108. Email: gowen@batBlues & Bar-B-Q Cook-Off. Sundae Holler. tleofbrandonbbq.com. Website: http://www.
730 1st Terrace, Suite 2, Lansing, KS 66043. battleofbrandonbbq.com. St. Champ.
Phone: 913-727-5488. Fax: 913-351-3618.
05/13/2011-05/14/2011: Annapolis, MD. Napwww.lansing.ks.us. St. Champ.
town Bar BAY Q. Don Chomas. PO Box 6327,
Annapolis, MD 21401. Phone: 240-432-3903.
05/06/2011-05/07/2011: Lawrence, KS. Serto- Fax: 301-656-1510. Email: donchomas@
ma 48 BBQ. Matt Gillispie. . Phone: 785-760- gmail.com. Website: http://www.barBAYq.com.
0720. Email: [email protected]. Website: http:// St. Champ.
www.lawrencesertoma.com. St. Champ.
05/20/2011-05/21/2011: Hartselle, AL. Cotton Pickin’ BBQ Cookoff. Susan Hines. PO
Box 817, Hartselle, AL 35640. Phone: 256773-4370. Fax: 256-773-4379. Email: susan@
hartsellechamber.com. Website: http://www.
hartsellechamber.com.
05/06/2011-05/07/2011: Bixby, OK. Bixby
BBQ’n Music Festival. Mike Gately. PO Box
511, Bixby, OK 74133. Phone: 918-481-3277.
Fax: 918-481-3389. Email: gatelymike@aol.
com. Website: http://www.bixbyrotarybbq.com.
St. Champ.
05/06/2011-05/07/2011: Belton, MO. Belton
Heritage BBQ Contest. Connie Hubbard.
611 Main St, Belton, MO 64012. Phone: 816322-2831. Fax: 816-322-3560. Email: [email protected]. Website: http://www.beltoncommunityprojects.com. St. Champ.
05/06/2011-05/07/2011: Columbus, GA. Charbroil Pig Bowl State Championship. Matt Hilliker. . Phone: 706-221-1900. Email: matt@
outdoorevents.com. St. Champ.
05/13/2011-05/14/2011: Lamar, CO. Wild West
BBQ Cook-Off. Toni McPherson. 801 S 10th
, Lamar, CO 81052. Phone: 719-688-3899.
www.wild-west-bbq.com. St. Champ.
05/06/2011-05/07/2011: Valley Center, KS.
Valley Center Chamber of Commerce Spring
Fling. Marshella Peterson. . Phone: 316-7557340. Email: [email protected].
St.
Champ.
05/13/2011-05/14/2011: Prescott, AZ. 33rd Annual YCCA Home & Garden BBQ Cook-off.
Tom Duncan. . Phone: 480-209-9685. Email:
[email protected]. Website: http://www.
wrprobbqseries.com. St. Champ.
05/06/2011-05/07/2011: Louisville, KY. Inaugural Run for the Ribs BBQ Competition.
Kevin Gros. 401 Trinity Hills Lane, Louisville,
KY 40207. Phone: 502-286-9797. Fax: 425699-4350. Email: [email protected].
Website: http://www.runfortheribs.com.
05/13/2011-05/14/2011: Rome, GA. Roman
Roast on the River. Lisa Nash. 300 West Third
St, Rome, GA 30165. Phone: 706-291-0766.
Fax: 706-235-3936. Email: [email protected].
Website: http://www.rfpra.com. St. Champ.
05/13/2011-05/14/2011: Council Bluffs, IA.
05/06/2011-05/07/2011: Ashland, MS. Missis- Barbeque in the Bluffs. Tamera Brunow. .
sippi Springfest. Tony Tidwell. PO Box 507, Phone: 402-515-6671. Website: http://www.celAshland, MS 38603. Phone: 662-224-3220. ebratecb.org.
Fax: 662-224-8588. Email: wbiitv@yahoo.
com. St. Champ.
05/13/2011-05/14/2011: Steeleville, IL. Randolph County Pig Party. Curtis Jeffers. 110 N
05/06/2011-05/07/2011: Columbia, MO. Co- Sparta St, Steeleville, IL 62288. Phone: 618lumbia Elks Lodge #594. Curtis Stone. . Phone: 965-9615. Fax: 618-965-9613. Email: curtis573-881-3739. Email: [email protected]. [email protected]. St. Champ.
Website: http://www.elks.org Keyword: 594.
St. Champ.
05/13/2011-05/14/2011: Claremore, OK. Boots
& BBQ Festival. Roger Fleming. PO Box 673,
05/06/2011-05/07/2011: North Platte, NE. Claremore, OK 74017. Phone: 918-343-2527.
[email protected].
North Platte Honky Tonk Barbecue Festival. Email:
http://www.claremorereveille.com.
Rob Mandeville. PO Box 1085, North Platte, Website:
NE 69103. Phone: 308-532-3344. Fax: 308- St. Champ.
534-6651. Email: [email protected].
Website: http://www.honkytonkbbq.com. St.
05/13/2011-05/14/2011: Green Lane, PA.
Champ.
Green Lane Fire Co Smoke in the Valley BBQ
Contest””. Shawn Tucker. 214 Main St, Green
05/06/2011-05/07/2011: Morgan Hill, CA. Lane, PA 18054. Phone: 215-740-7593. Email:
Morgan Hill No Bull BBQ Cookoff. Chris [email protected]. Website: http://www.glfBryant. PO Box 786, Morgan Hill, CA 95038. cbbq.com. St. Champ.
Phone: 408-779-9444. Fax: 408-779-5405.
05/13/2011-05/14/2011: Waynesboro, GA.
www.morganhill.org. St. Champ.
Boss Hog Cook-Off. Nan Lynch & Amy Lively
& Tim LivelyPO Box 647, Waynesboro, GA
05/06/2011-05/07/2011: Huntsville, AL. The 30830. Phone: 706-554-8100 or 706-554-3552
Whistle Stop Festival & Rocket City BBQ. or 706-551-2045Email: bosshogcookoff@
Drew Grega. 404 Madison Street, Huntsville, yahoo.com or [email protected]. Website:
AL 35801. Phone: 256-564-8125. Fax: 256- http://www.bosshogcookoff.com. St. Champ.
564-8151. Email: kcbscookers@huntsvilleal.
gov. Website: http://www.thewhistlestopfesti05/20/2011-05/21/2011: Chesapeake, VA.
val.com. St. Champ.
Chesapeake Jubilee BBQ Cook-Off. Dorothy
Kowalsky. 1500 Mt. Pleasant Rd, Chesapeake,
05/06/2011-05/07/2011: Platte City, MO. Platte VA 23322. Phone: 757-482-4848. Fax: 757City BBQ Cook-Off. Gary Ferguson. . Phone: 482-9668. Email: director@chesapeakejubilee.
920-256-9154. Email: gary@legacycupbbq. org. Website: http://www.chesapeakejubilee.
com. Website: http://www.legacycupbbq.com. org. St. Champ.
St. Champ.
05/06/2011-05/07/2011: Las Vegas (N), NV.
Sam’s Club BBQ Competition (Regional).
Arlie Bragg. . Phone: 615-477-7447. Email:
[email protected]. Website: http://www.kcbs.us/
sams-club-series.php.
05/20/2011-05/21/2011: Monroe City, MO.
Smokin’ on the Lake. Gary Ferguson. . Phone:
920-256-9154. Email: gary@legacycupbbq.
com. Website: http://www.marktwainlanding.
com. St. Champ.
05/20/2011-05/21/2011: Fairbault, MN. Minnesota in May. Randy Applegren. 2286 130th
Lane NW, Coon Rapids, MN 55448. Phone:
612-790-6364. Email: randyhomeloan@gmail.
com. Website: http://www.mnbbq.com. St.
Champ.
05/27/2011-05/28/2011: Rochester, NY. Roc
City Rib Fest. Brian Wemett. 44 San Gabriel Drive, Rochester, NY 14610. Phone:
1-888-ROC-BBQ8. Email: info@roccityribfest.
com. Website: http://www.roccityribfest.com.
St. Champ.
Brews & BBQ’s” at The Streets”-05/27/2011:
01/17/2011. Brentwood PAL Presents Blues.
http://www.palbbq.com & gpabwood@gmail.
comJeff Schults. Phone: 1595 Dawnview,
Brentwood, CA 94513 or 925-890-8296. Website: Brentwood, CA.
05/27/2011-05/28/2011: Young Harris , GA. 4th
Annual Horsin’ Around BBQ Showdown. Bobby Brumley. 6321 US Hwy 76, Young Harris,
GA 30582. Phone: 706-379-4612. Fax: 706379-4643. Email: [email protected]. Website: http://www.brasstownvalley.com. St. Champ.
05/27/2011-05/28/2011: Boulder City, NV. 7th
Annual Best Dam Barbecue. Christine Carroll. PO Box 60924, Boulder City, NV 89006.
Phone: 702-524-3314. Email: carroll.chris9@
gmail.com. Website: http://www.bestdambarbecue.com. St. Champ.
05/27/2011-05/28/2011: Amarillo, TX. Taste
of Country BBQ Nationals. Arlie Bragg. P.O.
Box 846, Mt. Juliet, TN 37122. Phone: 615758-8749. Email: [email protected]. Website: https://missinginkshop.com/bbqnationals/
store. St. Champ.
05/20/2011-05/21/2011: Overland Park, KS.
Great American Barbecue Festival. Tracy Satterfield. . Phone: 847-232-9680. Email: tracy@ 05/27/2011-05/28/2011: Edmond, OK. Rhythm,
thinkbbq.com. Website: http://www.thinkbbq. Qs & Blues. Rob Holloway. 1100 Kingston
com. St. Champ.
Blvd, Edmond, OK 73034. Phone: 405-8302171. Fax: 405-340-0362. Email: [email protected]. Website: http://www.rhyth05/20/2011-05/21/2011: Charleston, SC. Pub- mqsandblues.com.
lix Prestigious Palmetto Pig Pick’n. Tommy
Brush. PO Box 31459, Charleston, SC 29417.
Phone: 843-766-5576. Fax: 843-766-9152. 05/27/2011-05/28/2011: North Augusta, SC.
Email: [email protected]. Website: Papa Joe’s Banjo-B-Que. Christy Beckhttp://www.pigpickn.com. St. Champ.
ham & Doug VarnadorePO Box 3087, Evans, GA 30809. Phone: 706-855-8555 or
706-855-8555Email:
christy_beckham2@
05/20/2011-05/21/2011: Lebanon, KY. Heart yahoo.com or kdvarnadore@abbeverage.
of Kentucky Bourbon & BBQ Musicfest. Mary com. Website: http://www.banjobque.com. St.
Lou Brock & Kenny Marrett684 Northland Champ.
Drive, Lebanon, KY 40033. Phone: 270-6926002. Fax: 270-692-0510. Email: mlbrock@
marioncountyky.com or kmarrett01@wind- 05/27/2011-05/28/2011: Topeka, KS. Red White
stream.net. Website: http://www.visitlebanon- Blue & BBQ. Shaun Miller/ Paul Clarkson.
ky.com/bourbonbbq.html. St. Champ.
1305 Kansas Ave, Topeka, KS 66612. Phone:
Website: http://arabswinersbbq.web.officelive.
05/20/2011-05/21/2011: Abilene, KS. Wheat- com. St. Champ.
stock Grill-Off: Peace, Love & BBQ. Paula
Dinkel. 511 NE 10th St, Abilene, KS 67410.
Phone: 785-263-6688. Fax: 785-263-6622. 05/28/2011-05/29/2011: West Des Moines, IA.
Email: [email protected]. Website: http:// Smokin’ in the Junction. Brian Sweeney. 217
www.caringforyou.org/flour/wheatstock.html. Fifth St, West Des Moines, IA 50265. Phone:
St. Champ.
515-221-1716. Fax: 484-303-6562. Email:
[email protected]. Website:
http://www.valleyjunction.com. St. Champ.
05/20/2011-05/21/2011: Langley, OK. Grand
Lake BBQ Festival. Darrel Hicks. 6601 N.
June
115th E. Ave, Owasso, OK 74055. Phone: 918261-5422. Fax: 918-591-6096. Email: dar- 06/03/2011-06/04/2011: Canon City, CO. Royal
[email protected]. Website: http://www. Gorge Holy Smoke BBQ Showdown. Autumn
grandlakebbq.com. St. Champ.
Dever. 901 Main Street, Canon City, CO 81212.
Phone: 719-429-7662. Email: adever@uaacog.
com. Website: http://www.holy-smoke-bbq.
05/20/2011-05/21/2011: Bakersfield, CA. Ba- com. St. Champ.
kersfield Biggest Baddest BBQ. Mike George.
PO Box 407, Bakersfield, CA 93302. Phone:
661-331-3900. Fax: 661-716-2428. Email: 06/03/2011-06/04/2011: Huron, SD. The [email protected]. Website: http:// nal SD BBQ Championships. Candi Hettinger.
www.bakobbq.com. St. Champ.
890 3rd St SW, Huron, SD 57350. Phone: 605353-7354. Fax: 605-353-7348. Email: candi.
[email protected]. Website: http://www.sd05/21/2011-05/22/2011: Las Vegas, NV. Or- bbqchampionships.com. St. Champ.
leans Casino USA Barbecue Championship.
Ron Cates. . Phone: 870-536-8175. Email: [email protected]. Website: http:// 06/03/2011-06/04/2011: Lee’s Summit, MO.
www.smokeonthewaterbbq.com. St. Champ.
Smokin’ on the Summit BBQ. Lane Constant.
. Phone: 913-972-6689. Fax: 816-434-6002.
05/27/2011-05/28/2011: Baton Rouge, LA. www.smokinonthesummitbbq.com. St. Champ.
Sam’s Club BBQ Competition. Wayne Lohman. . Phone: 901-754-2948. Email: wlohman@
comcast.net. Website: http://www.kcbs.us/ 06/03/2011-06/04/2011: Penn Valley, CA.
Smokin in the Oaks BBQ Championship. Scott
05/27/2011-05/29/2011: Westmont, IL. Red,
White & Bar-B-Q. Jim Addington. 337 E
Traube, Westmont, IL 60559. Phone: 630-6542894. Email: [email protected]. Website: http://www.westmontbbq.com. St. Champ.
Gomes. 12770 Long Valley Rd, Penn Valley,
CA 95946. Phone: 530-559-5274. Email: [email protected]. Website: http://www.
pitprosbbq.com. St. Champ.
06/03/2011-06/04/2011: Upper Marlboro, MD.
Beltway BBQ Showdown. Jonathan Jones. .
Phone: 301-627-2828. Email: jonathanjones@
pgparks.com. Website: http://www.pgparks.
com. St. Champ.
06/10/2011-06/11/2011:
Haleyville,
AL.
Haleyville Rotary Club 9-1-1 BBQ Cookoff.
Bruce Eddy. PO Box 381, Haleyville, AL 35565.
Phone: 205-486-9561. Fax: 205-486-9567.
Email: [email protected]. Website:
http://www.haleyville911bbq.com. St. Champ.
06/17/2011-06/18/2011: Madison, WI. Sam’s
Club BBQ Competition. Arlie Bragg. . Phone:
615-477-7447. Email: [email protected]. Website:
http://www.kcbs.us/sams-club-series.php.
06/17/2011-06/19/2011: Wilson, NY. Crossborder Blues, Brews & Que. Kathy O’Keefe.
. Phone: 716-622-8329. Email: [email protected]. Website: http://www.crossborderbbq.com.
06/10/2011-06/11/2011: Montello, WI. Poor
Que. Anita Moore. W5811 Bend Road, Princeton, WI 54968. Phone: 920-295-3647. Email:
poorque.web.officelive.com. St. Champ.
06/17/2011-06/18/2011: Memphis, TN. Tennessee Funfest. Melissa Cookston. . Phone:
901-233-9898. Email: yazoosdeltaq@yahoo.
com. Website: http://www.tnfunfest.com. St.
Champ.
06/24/2011-06/25/2011: Woodbury, MN. Sam’s
Club BBQ Competition. Tana Schupe. . Phone:
php.
06/10/2011-06/11/2011: Shakopee, MN. Canterbury Park State BBQ Contest. Perry Vining. 2580 Bridge Ave, Albert Lea, MN 56007.
06/03/2011-06/04/2011:
McLouth,
KS. Phone: 800-658-2526. Fax: 507-373-0344.
McLouth BBQ Blowout 20th Anniversary. Email: [email protected]. Website: http://
Cliff Weeks. PO Box 116, McLouth, KS 66054. www.bigislandfestivalandbbq.org. St. Champ.
Phone: 913-796-6122. Fax: 913-796-6124.
www.mclouthbbq.com. St. Champ.
06/10/2011-06/11/2011: Fredonia, KS. 2nd An-
06/17/2011-06/18/2011: Liverpool, NY. American Barbeque Championship. Thomas Tarry.
. Phone: 315-426-8741. Email: [email protected]. Website: http://www.americanbbqchampionships.com .
06/24/2011-06/25/2011: Seymour, MO. Rock’n
Freedom. April Hepko. PO Box 700, Seymour,
MO 65746. Phone: 417-224-7671. Fax: 417935-4560. Email: april@seymourmochamber.
com. Website: http://www.rocknfreedom.com.
St. Champ.
06/03/2011-06/04/2011: Euharlee, GA. Covered Bridge ‘Que. Trish Sullivan. . Phone: 770386-1542 x2005. Email: tsullivan@euharlee.
com. Website: http://www.euharlee.com. St.
Champ.
06/03/2011-06/04/2011: Marysville, KS. Big
Blue Barbeque Championship. Pam Dankenbring. PO Box 523, Marysville, KS 66508.
Phone: 785-562-8374. Fax: 785-629-8019.
Email: [email protected]. Website: http://www.bigbluebarbeque.com.
St.
Champ.
06/03/2011-06/04/2011: Lewisburg, TN. Lewisburg Rotary Club BBQ Cookoff. Jeff Jordan.
1250 Ellington Pkwy, Lewisburg, TN 37091.
Phone: 931-359-4373. Fax: 931-359-5772.
Email:
[email protected].
Website: http://www.rotaryoflewisburg.org. St.
Champ.
06/17/2011-06/18/2011: Jeffersonville, IN.
Smokin’ on the River. Daniel Skaggs. 4115 Annual Ole’ Glory BBQ Challenge. Dale Fritz. drew Drive, Floyds Knobs, IN 47119. Phone:
PO Box 449, Fredonia, KS 66736. Phone: 812-280-4711. Email: skaggs_daniel@yahoo.
620-378-3221. Fax: 620-378-4833. Email: com. Website: http://[email protected]. Website: http:// bq.com. St. Champ.
www.fredoniaks.org/index.aspx?NID=209. St.
Champ.
06/17/2011-06/18/2011: Sauk Rapids, MN.
Ribapalooza. Melissa Medford. 619 West Saint
06/10/2011-06/11/2011: Marietta, OH. Brick Germain St, St. Cloud, MN 56301. Phone: 320Street BBQ. Hunt Brawley. 222 1/2 Putnam 203-4846. Fax: 320-251-8952. Email: promoSt, Marietta, OH 45750. Phone: 740-373-0894. [email protected]. Website: http://
Fax: 740-373-0895. Email: hbrawley@sudden- www.ribapalooza.com. St. Champ.
06/03/2011-06/04/2011: Lincolnton, NC. Lincolnton Hog Happenin’. Charity Carson. . linkmail.com. Website: http://www.brickstreetPhone: 704-736-8915. Fax: 704-736-8917. bbq.com. St. Champ.
06/17/2011-06/18/2011: Frisco, CO. Colorado
Barbecue Challenge. Jaime Harmon. . Phone:
www.hoghappenin.org. St. Champ.
06/10/2011-06/11/2011: Heber City, UT. Smoke 970-668-9132. Email: jaimeh@townoffrisco.
on the River. Arlie Bragg. . Phone: 615-758- com. Website: http://www.friscobbq.com. St.
06/03/2011-06/04/2011: Evergreen Park, IL. 8749. Email: [email protected]. Website: Champ.
Sam’s Club BBQ Competition. Mike Lake. . http://www.riversedgeatdeerpark.com.
Phone: 815-291-3177. Email: rrribs@fron06/17/2011-06/19/2011: Merrimack, NH.
tiernet.net. Website: http://www.kcbs.us/samsclub-series.php.
06/10/2011-06/11/2011: Raytown, MO. Ray- Rock ‘n’ Ribsfest -NH State BBQ Championtown State Championship BBQ Cookoff. Vicki ship. Roland Petersen. . Phone: 603-438-9101.
Turnbow. 5909 Raytown Trafficway, Raytown, Email: [email protected]. St. Champ.
06/03/2011-06/04/2011: Armada, MI. Arma- MO 64133. Phone: 816-353-8500. Fax: 816da Meats & Motors Cook-Off. Phillip Kent. . 353-8525. Email: president@raytownchamber.
Email: [email protected]. Website: http:// com. Website: http://www.raytownchamber. 06/17/2011-06/18/2011: Sedalia, MO. Sedalia Lions MO Blues Cruise & BBQ Fest. Don
www.armadafair.org.
com. St. Champ.
Buller. PO Box 1085, Sedalia, MO 65301.
Phone: 660-826-3069. Email: rbuller@charter.
06/03/2011-06/04/2011:
Owatonna,
MN. 06/10/2011-06/11/2011: Tryon, NC. Blue Ridge net. St. Champ.
Smokin’ in Steele. Joe Elbert. PO Box 945, BBQ & Music Festival. W. Carl Wharton. .
Owatonna, MN 55060. Phone: 507-455-1428. Phone: 828-817-3691. Email: wcw1@winFax: 507-214-2734. Email: jelbert56@gmail. stream.net. Website: http://www.blueridgebbq- 06/17/2011-06/18/2011: Chandler, OK. Hog
Wild BBQ & Chrome Festival. Kim Evans. 400
com. Website: http://www.smokininsteele.com. festival.com/ . St. Champ.
East Rt 66, Chandler, OK 74864. Phone: 405St. Champ.
06/10/2011-06/11/2011: Pueblo, CO. Boats, St. Champ.
06/03/2011-06/04/2011: Memphis, TN. Variety Bands and BBQ. Kevin Ortiz. 200 W 1st St,
Children’s Charity BBQ Bash. Tanna Wolfe. Suite 303, Pueblo, CO 81005. Phone: 719PO Box 1523, Memphis, TN 38101. Phone: 595-0242. Fax: 719-583-4696. Email: kevin@ 06/17/2011-06/18/2011: State Center, IA. State
901-373-5369. Fax: 901-373-5370. Email: va- puebloharp.com. Website: http://www.pueblo- Center Rose Festival BBQ Championship.
Trish Taft. 2439 Binford Ave, State Center, IA
[email protected]. Website: http://www. harp.com. St. Champ.
50247. Phone: 641-751-0907. Email: rtaft@
memphisvarietybbqbash.org. St. Champ.
partnercom.net. Website: http://www.bbqstate06/10/2011-06/11/2011: Traverse City, MI. center.com. St. Champ.
06/03/2011-06/04/2011: Sallisaw, OK. That Sam’s Club BBQ Competition. Ron Cates. .
BBQ Thang in the Sprang. Judy Martens. PO Phone: 870-550-0808 or 870-536-8175. Email:
Box 251, Sallisaw, OK 74955. Phone: 918-775- [email protected].
Website: 06/17/2011-06/18/2011: Mayetta, KS. Prairie
Band Casino Open Barbecue Contest. Tracy
2558. Fax: 918-775-4021. Email: sallisaw- http://www.kcbs.us/sams-club-series.php.
Satterfield. . Phone: 847-232-9680. Email:
[email protected]. Website: http://www.pbsallisawchamber.com. St. Champ.
06/10/2011-06/11/2011: Hernando, MS. The pgaming.com.
06/04/2011-06/05/2011: Willowbrook, IL. Grillin’ for our Girls. Steven Marney. . Phone: 630532-8352. Email: steve@jdbreastcancerfund.
org. Website: http://www.jdbreastcancerfund.
org. St. Champ.
06/10/2011-06/11/2011: Tonganoxie, KS. Tonganoxie Days BBQ Blowout. James Gambrill.
. Phone: 913-523-4556. Email: jgtoyman@aol.
com. St. Champ.
06/10/2011-06/11/2011: Wynne, AR. Delta
Smoke BBQ Contest. Chad House. 1816 Karen
Street, Wynne, AR 72396. Phone: 870-9450880. Fax: 870-238-3531. Email: [email protected]. St. Champ.
06/10/2011-06/11/2011: Costa Mesa, CA. OCBBQ Festival - Quen for Kids. Kelleigh Strobel.
1747 S Claudina Way, Anaheim, CA 92805.
Phone: 714-408-9781. Fax: 714-956-1475.
www.ocbbqfestival.com. St. Champ.
06/10/2011-06/11/2011: Omaha, NE. Sizzling
Seven. Kelly J. Wills. . Phone: 402-320-1708.
Email: [email protected]. St. Champ.
Desoto Shrine Club 3rd Annual 2011 BBQ
Cook Off. Doug Francis. 6727 Sandbourne Dr
W, Olive Branch, MS 38654. Phone: 901-4876785. Email: [email protected]. Website: http://www.desotobbq.com. St. Champ.
06/10/2011-06/11/2011: Tecumseh, OK. It’s a
Smokin’ Good Thang. Linda Praytor. 201 S
Rangeline, Tecumseh, OK 74873. Phone: 405598-5613. Fax: 405-598-2683. Email: [email protected]. Website: http://
www.smokinthang.com. St. Champ.
06/10/2011-06/11/2011: Ottumwa, IA. O’Town
BBQ Showdown. Kathy Speas. . Phone: 641684-7000. Email: kathy@bridgeviewcenter.
com. Website: http://www.bridgeviewcenter.
com. St. Champ.
06/11/2011-06/12/2011: San Jose, CA. Winchester Business Association Barbecue Cookoff. Shuzo Kagoshima. . Phone: 408-247-2000.
Email:
winchester-business-association@
earthlink.net. Website: http://www.winchesterba.org. St. Champ.
06/11/2011-06/12/2011: Sandwich, MA. Cape
Cod BBQ Championship. Ted Lorson. . Phone:
Website: http://www.qhavenbbq.com.
St.
Champ.
06/24/2011-06/25/2011: Ada, OK. Pigs Can
Fly BBQ Contest. Mary Gallup. 430 N Monte
Vista, Ada, OK 74820. Phone: 580-421-1412.
Fax: 580-421-6060. Email: mgallup@vvrh.
com. Website: http://www.adaairexpo.com. St.
Champ.
06/24/2011-06/25/2011: Marshalltown, IA.
Iowa State BBQ Championship. Bob Wenner.
1109 Prairie Lane, Marshalltown, IA 50158.
Phone: 641-752-3302. Email: bob50158@
gmail.com. Website: http://www.iabbq.org/. St.
Champ.
06/24/2011-06/25/2011: Old Orchard Beach,
ME. Smokin’ at the Ballpark. DennyMike
Sherman. . Phone: 207-251-0023. Email:
oob365.com. St. Champ.
06/24/2011-06/25/2011: Franklin, IN. Smoke
on the Square BBQ Competition. Brian Herbert. . Phone: 317-902-2407. Email: brian@
foldedmayhem.com. Website: http://www.discoverdowntownfranklin.com. St. Champ.
06/24/2011-06/26/2011: Sisters, OR. Brews,
Views & Bar-B-Ques. Jeri Buckmann. . Phone:
541-549-0251. Email: jeri@sisterscountry.
com. Website: http://www.sisterscountry.com.
St. Champ.
06/24/2011-06/25/2011: Boston, NY. Boston
Hills BBQ Fest. (Teams) Mike Cartechine &
(Judges) David & Eileen Bunn9172 Boston
State Rd, Boston, NY 14025. Phone: 716-6469199 or 716-941-6561Email: mcartechine@
roadrunner.com or [email protected]. Website: http://www.bostonhillsbbqfest.com. St.
Champ.
06/24/2011-06/25/2011: Lenexa, KS. Great
Lenexa BBQ Battle. Jim Finlen. 13420 Oak
St, Lenexa, KS 66215. Phone: 913-477-7130.
Fax: 913-477-7150. Email: [email protected].
ks.us. Website: http://www.lenexabbq.org. St.
Champ.
06/24/2011-06/25/2011: Auburn Hills, MI. Auburn Hills Barbecue Cook-off. Shawn Keen06/17/2011-06/18/2011: Pender, NE. Pender an. 1827 N Squirrel Road, Auburn Hills, MI
Bender Q and Brew. Mark Lorensen. 109 Main 48326. Phone: 248-364-6926. Fax: 248-364St, PO Box 220, Pender, NE 68047. Phone: 6939. Email: [email protected]. Web402-385-3166. Fax: 402-385-3710. Email: lo- site: http://www.auburnhills.org. St. Champ.
[email protected].
Website:
http://www.penderthurston.com. St. Champ.
06/25/2011-06/26/2011: Washington, DC.
Safeway National Capital Barbecue Battle. Al06/17/2011-06/18/2011: Frederick, MD. Cen- len Tubis. 4335 Northview Drive, Bowie, MD
tral Marylands Swinetastic BBQ Festival. 20716. Phone: 301-860-0630. Fax: 301-860Chris Carter. 1310 S Main St, Mount Airy, 0639. Email: [email protected]. Website:
MD 21771. Phone: 301-829-2222. Fax: 301- http://www.bbqdc.com. St. Champ.
Website: http://www.swinetasticbbq.com. St.
06/25/2011-06/26/2011: Alton, IL. Cars, Blues
Champ.
& BBQ. Keith Davis. PO Box 252, West Alton, MO 63386. Phone: 314-276-0073. Email:
06/17/2011-06/18/2011: Mt. Morris, MI. Mid- [email protected]. Website: http://www.
west BBQ Throwdown. Christian Miller. 2188 carsbluesbbq.com. St. Champ.
W Mt. Morris, Mt. Morris, MI 48458. Phone:
810-687-0953. Email: [email protected]. Website:
July
http://www.gcf.org. St. Champ.
07/01/2011-07/02/2011: Williams, AZ. Northern Arizona Barbeque Festival. Arlie Bragg.
06/17/2011-06/18/2011: Belleville, IL. Bel- PO Box 846, Mt. Juliet, TN 37122. Phone:
leville Rotary Dadfest at Eckert’s. Doug 615-758-8749. Email: [email protected].
Wilks. 3814 North Belt West, Belleville, IL Website: http://www.nazbbq.com. St. Champ.
62226. Phone: 618-779-1041. Fax: 618-3557899. Email: [email protected]. Website: http://www.ismyrotaryclub.org/Calendar/
Event.cfm?EventID=77158935. St. Champ.
07/01/2011-07/02/2011: Rio Rancho, NM. 8th
Annual NM 2011 Pork & Brew State BBQ
Championship. Art Perez. 3200 Civic Center
Circle NE, Rio Rancho, NM 87144. Phone:
505-891-7258. Fax: 505-892-8328. Email:
[email protected]. Website: http://
www.rioranchonm.org. St. Champ.
07/01/2011-07/02/2011: Overland Park, KS.
Sam’s Club BBQ Competition. Mike Lake. .
Phone: 815-291-3177. Email: [email protected]. Website: http://www.kcbs.us/samsclub-series.php.
07/08/2011-07/09/2011: Wellsville, MO. 4th
Annual Wellsville BBQ Cookoff. Pat Pursifull.
109 W Hudson , Wellsville, MO 63384. Phone:
573-684-3131. Fax: 573-684-2900. Email:
wellsvillebbqcookoff.com. St. Champ.
07/15/2011-07/16/2011: Fort Smith, AR. 10th
Annual Bordertown Bash. Daniel Moore. PO
Box 10242, Fort Smith, AR 72917. Phone: 479650-9135. Email: [email protected].
Website: http://www.bordertownbash.com. St.
Champ.
07/15/2011-07/16/2011: Hays, KS. Blues, BBQ
& Bargains. Pam Joy. . Phone: 785-621-4171.
07/08/2011-07/09/2011: Loveland, CO. Love- Email: [email protected]. Website: http://www.
land Loves Barbecue. Linda Larsen. 201 E. 5th chestnutstreetdistrict.com. St. Champ.
St, Loveland, CO 80537. Phone: 970-635-3647.
Email:
[email protected].
Website: http://www.lovelandlovesbbq.com.
07/15/2011-07/16/2011: Louisa, VA. Que &
Cruz Summer Festival. Bill Small. 4400 Byrd
07/01/2011-07/03/2011: Murrieta, CA. On the
Mill Rd, Louisa, VA 23093. Phone: 540-22307/08/2011-07/10/2011:
Plattsburgh,
NY.
Lake
Scene BBQ State Championship 2011. Henry
6329. Email: [email protected]. WebSilvestre. . Phone: 951-445-1903. Email: hsil- Champlain Barbeque Festival (LCBF). Shirley site: http://www.queandcruz.com. St. Champ.
[email protected]. Website: http://www.fitzgopro- O’Connell. . Email: [email protected].
motions.com.
07/15/2011-07/16/2011: Gaffney, SC. Carolina
07/08/2011-07/10/2011: Blue Mountains, ON. Foothills BBQ Cook-off. Dennis Stroupe. PO
07/01/2011-07/02/2011: Benton, IL. Best Dam Clarksberg/Thornbury National Barbeque Box 549, Gaffney, SC 29342. Phone: 864-761BBQ Cookoff. Chuck Cockrum. 211 N Main Championship. Stephen Perrin. 30 Confed- 6518. Email: [email protected]. Website:
St, Benton, IL 62812. Phone: 618-927-6157. eration Drive, Uxbridge, ON L9P125. Phone: http://www.scpeachfestival.org. St. Champ.
Email: [email protected]. Web- 416-898-3159. Fax: 905-731-8509. Email: chesite: http://www.bestdambbqcookoff.com. St. [email protected].
Champ.
07/15/2011-07/16/2011: Burlington, KS. 7th
Annual Wildblue BBQ. Kristy Reeves. . Phone:
07/08/2011-07/09/2011: Midwest City, OK. 620-364-5121. Email: info@wildbluebbq.
07/01/2011-07/02/2011: Cameron, MO. Cross- Sam’s Club BBQ Competition. Mike Lake. . org. Website: http://www.wildbluebbq.org. St.
roads BBQ Cookoff. Michelle Fagerston. . Phone: 815-291-3177. Email: rrribs@fron- Champ.
Phone: 816-632-2005. Email: office@cam- tiernet.net. Website: http://www.kcbs.us/samseronmochamber.com. Website: http://www. club-series.php.
cameronmochamber.com. St. Champ.
07/15/2011-07/16/2011:
Glasgow,
MO.
Smokin’ on the River. Steve Jones. PO Box 235,
07/08/2011-07/09/2011: Greenwood, SC. SC Glasgow, MO 65254. Phone: 660-338-2277.
07/01/2011-07/02/2011: Castle Rock, CO. Festival of Discovery. Angie Jones. PO Box Email: [email protected]. Website:
Rocky Mountain Freedom Festival. JJ Ded- 202, Greenwood, SC 29648. Phone: 864-942- http://www.glasgowmo.com. St. Champ.
mon. 17011 Lincoln Ave #378, Parker, CO 8448. Fax: 864-953-2469. Email: uptown@
80134. Phone: 303-960-9586. Email: info@ cityofgreenwoodsc.com. Website: http://www.
rmfreedomfestival.com. Website: http://www. festivalofdiscovery.com. St. Champ.
07/15/2011-07/15/2011: Anthony, KS. Anthony
rockymountainfreedomfestival.com.
St.
Downs BBQ. Allen Thomas. . Phone: 620Champ.
2434324. Website: http://www.anthonydown07/08/2011-07/09/2011: Bessemer, AL. Blues, sraces.com. St. Champ.
Brews and Barbecue. Alicia Vincent Rohan.
07/02/2011-07/03/2011: Rancho Cordova, CA. 5051 Prince Street, Bessemer, AL 35022.
All American. Ric Gilbert/ Ben Lobenstein. Phone: 205-432-2602. Fax: 205-481-4758. 07/16/2011-07/17/2011: Troy, NY. Troy Pig
[email protected]. Out. Elizabeth Young. 268 River St, Troy, NY
750 La Playa #912, San Francisco, CA 94121. Email:
Website:
http://www.alabamaadventure.com/
Phone: 408-219-1041. Email: info@fireitupe12180. Phone: 518-727-9786. Fax: 518-308pages/events.html.
vents.com.
0297. Email: [email protected]. Website: http://
www.troypigout.com. St. Champ.
07/02/2011-07/04/2011: Lake Placid, NY. I
Love Barbecue & Music Festival. Dmitry Feld.
8 Cummins Road, [email protected], NY
12946. Phone: 518-523-2071. Fax: 518-5234106. Email: [email protected]. Website:
http://www.ilbbqf.com. St. Champ.
07/09/2011-07/10/2011: Weston, MO. Weston
Sizzlers Smoke Along the Rails””. Dena Minor
& Mike Kalny407 Main, Weston, MO 64098.
Phone: 816-640-2224. Email: [email protected] or [email protected]. Website:
http://www.westonbbq.com. St. Champ.
07/02/2011-07/03/2011: Girard, KS. Smokin’
Hot BBQ and Fireworks. Christy Vulgamore.
PO Box 41, Girard, KS 66743. Phone: 620724-8223. Fax: 620-724-8113. Email: [email protected]. Website: http://www.smokinghotbbq.com. St. Champ.
07/15/2011-07/16/2011:
Waterloo,
IA.
BBQ’Loo & Blues Too. Cindy Wells or Mitch
Biersner. 329 W 4th St, Waterloo, IA 50701.
Phone: 319-291-2038. Fax: 319-291-4298.
Email: [email protected]. Website: http://www.mainstreetwaterloo.org. St.
Champ.
07/16/2011-07/17/2011: La Porte City, IA.
BBQ in the Park. Roy Porter. . Phone: 319610-1201. Email: [email protected]. Website:
http://www.bbqinthepark.com. St. Champ.
07/22/2011-07/23/2011: Cle Elum, WA. Pork
in the Pines 2011. Chente Benavides. . Phone:
509-260-0287. Email: [email protected]. Website: http://www.pork-in-thepines.com. St. Champ.
07/22/2011-07/23/2011: Sedona, AZ. Get Your
Pig On~Sedona. Mea Sbraham April Cope07/02/2011-07/03/2011: Lake Placid, NY. I
land. [email protected]. Phone: 602Love Barbecue Junior World Championship. 07/15/2011-07/16/2011: Kingsford, MI. 7th 296-1561. Email: [email protected].
Annual
U.P.
Hog
Wild.
John
Bertoldi.
.
Phone:
Dmitry Feld. 8 Cummins Road, Lake Placid,
Website: http://www.getyourpigon.com.
St.
NY 12946. Phone: 518-523-2071. Fax: 518- 906-774-1707. Email: bosshogwild@hotmail. Champ.
523-4106. Email: [email protected]. Web- com. Website: http://www.uphogwild.com. St.
Champ.
site: http://www.ilbbqf.com. St. Champ.
07/22/2011-07/23/2011: Memphis, TN. Sam’s
Club BBQ Competition . Wayne Lohman. .
07/03/2011-07/04/2011: Whiting, IA. Whiting 07/15/2011-07/16/2011: Fort Worth (SW) , Phone: 901-754-2948. Email: wlohman@com4th of July BBQ Competition. Kurt Neldeberg. TX. Sam’s Club BBQ Competition (Regional). cast.net. Website: http://www.kcbs.us/sams15345 HWY K-64, Whiting, IA 51063. Phone: Ronnie Cates. . Phone: 870-550-0808 or 870- club-series.php.
712-455-2095. Fax: 712-458-2023. Email: 536-8175. Email: ronnie@catesandcompany.
com. Website: http://www.kcbs.us/[email protected]. St. Champ.
series.php.
07/22/2011-07/24/2011: Fryeburg, ME. Western Maine BBQ Festival. Nancy Sanborn. PO
07/08/2011-07/09/2011: Yates Center, KS. 3rd
Box 868, Denmark, ME 04022. Phone: 207Annual Hay Capital BBQ Cookoff. Ron Ve- 07/15/2011-07/15/2011: South Bend, IN. En- 452-2110. Fax: 207-452-2110. Email: nsannus. 705 S Prairie St, Yates Center, KS 66783. shrinement Ribs Cook-Off & Downtown Block [email protected]. Website: http://www.westPhone: 620-228-4556. Email: rev48@yahoo. Party (Competitor Series). Becky Beckman. ernmainebbqfestival.com.
com. Website: http://www.haycapitalbbq.com. 111 S St, South Bend, IN 46601. Phone: 574235-5520. Fax: 574-235-5720. Email: becky.
St. Champ.
[email protected]. Website: http:// 07/22/2011-07/23/2011: Grand Rapids, MI.
www.collegefootball.org. St. Champ.
Taste of Grand Rapids State BBQ Champi07/08/2011-07/09/2011: Kettering, OH. 5th Anonship. John Bates. . Phone: 616-776-5533.
nual Ohio Veteran Barbecue Cook-Off. Jim
Bellevue,
NE. http://www.101thefoxrocks.com. St. Champ.
Ferguson. 2908 Valley View Drive, Fairborn, 07/15/2011-07/16/2011:
RiverFest:Red,
White
&
Que
Nebraska
State
OH 45324. Phone: 937-416-7924. Email: [email protected]. Website: http://www.ohio- BBQ Championship. Megan Lucas. . Email:
[email protected].
Website: 07/22/2011-07/23/2011: Raymond, IL. Amerivetbbq.com. St. Champ.
http://www.bellevuenebraska.com. St. Champ. can Legion Triple STAR Post 299 Pulling for
the Post””. Phil Hampton. 18191 Held Rd,
07/08/2011-07/09/2011: Holbrook, AZ. HolRaymond, IL 62560. Phone: 217-820-6693.
brook Ace In The Hole. Tom Duncan. . Phone: 07/15/2011-07/16/2011: Laramie, WY. Griller’s Email: [email protected]. Web480-209-9685. Email: [email protected]. Cup. Dee Bott. 255 N 30th St, Laramie, WY site: http://www.triplestarpost299.org.
St.
Website: http://www.wrprobbqseries.com. St. 82072. Phone: 307-742-2142 x5662. Email: Champ.
Champ.
www.ivinsonhospital.org. St. Champ.
07/08/2011-07/10/2011: North Wildwood, NJ.
New Jersey State Barbecue Championship.
Eric Shenkus. . Phone: 609-425-8529. Email:
[email protected]. Website: http://www.njbbq.
com. St. Champ.
07/22/2011-07/23/2011: Terre Haute, IN.
Clabber Girl Brickyard BBQ. April Osburn/
Joe Burch. 900 Wabash Ave, Terre Haute,
IN 47808. Phone: 812-478-7113. Fax: 812478-7181. Email: [email protected].
Website: http://www.myclabbergirl.com. St.
Champ.
07/22/2011-07/23/2011: Windsor, VT. The harpoon Championships of New England BBQ.
Fitz Granger. . Phone: 617-574-9551 x525.
http://www.harpoonbrewery.com. St. Champ.
07/22/2011-07/23/2011: Olathe, KS. Great Mall
Olathe BBQ Contest. Mark Levin. . Phone:
913-829-3509. Email: mlevin@greatolathe.
com. Website: http://www.greatmallgreatplains.com.
07/22/2011-07/23/2011: Easton, MD. Holy
Smoke BBQ. Lisa Hayes. 1009 N Washington St, Easton, MD 21601. Phone: 410-4434532. Fax: 410-819-6974. Email:
lisa@
bbqholysmoke.com. Website: http://www.
bbqholysmoke.com. St. Champ.
07/22/2011-07/23/2011: Mason City, IA. Up in
Smoke BBQ Bash. Ruth Miller. . Phone: 641421-0500. Email: [email protected]. Website: http://www.upinsmokebbqbash.com. St.
Champ.
07/23/2011-07/24/2011: Taylor, MI. Taste of
Country BBQ Nationals. Arlie Bragg. P.O. Box
846, Mt. Juliet, TN 37122. Phone: 615-7588749. Email: [email protected]. Website:
https://missinginkshop.com/bbqnationals/
store.
07/23/2011-07/24/2011: Boise, ID. Boise Music
Festival Presents Idaho State BBQ Championship. Mike Owens. . Phone: 208-344-6363.
Email: [email protected].
St. Champ.
07/29/2011-07/30/2011:
White
Sulphur
Springs, MT. Master’s of the BBQ Challenge
(Competitor’s Series). Julie Hanson. . Phone:
406-580-3482. Fax: 406-547-3421. Email:
www.wssbbqchallenge.com.
07/29/2011-07/30/2011: Taylorville, IL. Taylorville Main Street BBQ Blues & Cruise. Steve
Craggs/ Paul Mizeur. 1275 N 1600 East Rd,
Taylorville, IL 62568. Phone: 217-824-3555.
Fax: 217-287-1848. Email: [email protected]. Website: http://www.downtowntaylorville.com. St. Champ.
07/29/2011-07/30/2011: Council Bluffs, IA. I
Got Smoked at Westfair””. Ann Vorthmann.
WESTFAIR PO Box 698, Council Bluffs,
IA 51502. Phone: 402-981-1093. Email: [email protected]. Website: http://www.
westfairevents.com. St. Champ.
07/29/2011-07/30/2011: Lee’s Summit, MO.
Racing for the BBQ. Charlie Gascich. . Phone:
913-620-1690. Email: cwhatsoever@yahoo.
com. Website: http://whatsoevercc.org. St.
Champ.
07/29/2011-07/30/2011: Saratoga, NY. Taste
Box 846, Mt juliet, TN 37122. Phone: 615-7588749. Email: [email protected]. Website:
www.missinginkshop.com/bbqnationals/store.
07/29/2011-07/30/2011: Iola, KS. Riverside
BBQ Classic. Katy O’Donovan. PO Box 300,
Iola, KS 66749. Phone: 620-365-6000. Fax:
620-365-5534. Email: riversidebbqclassic@
cox.net. Website: http://www.riversidebbqclassic.viviti.com. St. Champ.
07/29/2011-07/30/2011: Bluemont, VA. 1st Annual Bluemont BBQ Bash. Jaclyn Jenkins. .
Phone: 540-554-2073. Email: [email protected]. Website: http://www.greatcountryfarms.com. St. Champ.
07/29/2011-07/30/2011: Mount Holly, NJ. BBQ
& Blues in the Park. Kim Burkus. . Phone:
609-784-0591. Email: [email protected]. Website: http://www.bbqandbluesinthepark.com. St. Champ.
07/29/2011-07/30/2011: Dodge City, KS. Dodge
City Days Barbecue State Championship
Cook-Off. Gina Broeckelman. . Phone: 620227-3119. Email: [email protected].
Website: http://www.dodgecitydays.com. St.
Champ.
07/29/2011-07/30/2011: New Palestine, IN.
Wine, Brew & Bar-B-Que Too!. Mark Kennedy. PO Box 492, New Palestine, IN 46163.
Phone: 317-417-3050. Email: mkennedy57@
comcast.net. Website: http://www.nplions.com.
St. Champ.
07/30/2011-07/31/2011: Brockport, NY. Brockport BBQ & Music Festival. Rob Blair. PO Box
150, Brockport, NY 14420. Phone: 585-4725093. Email: [email protected].
Website: http://www.brockportbbqfest.com. St.
Champ.
08/12/2011-08/13/2011: Rochester, MN. The
Med City BBQ. Jamie Lea Wellik. . Phone:
507-328-2542. Email: [email protected]. Website: http://www.medcitybbq.
com. St. Champ.
08/12/2011-08/13/2011: McMinnville, TN.
Smokin in McMinnville. Arlie Bragg. 1214
Woodvale Drive, Mt. Juliet, TN 37122. Phone:
Website: http://www.arliequeevents.com. St.
Champ.
08/12/2011-08/13/2011: Franklin, NC. Mountain High BBQ & Music Festival. Linda Har08/05/2011-08/06/2011: Jasper, IN. Jasper buck/ Cindy Cavender. 425 Porter St, Franklin,
Strassenfest Barbeque Contest. Ottie Voegerl. NC 28734. Phone: 828-524-3161. Fax: 828. Phone: 812-827-3389. Email: jasperbbq@ 369-7516. Email: lindah@franklin-chamber.
hotmail.com. Website: http://www.jasperstras- com. Website: http://www.cookinginthemountains.com. St. Champ.
senfest.org. St. Champ.
August
08/05/2011-08/06/2011: El Dorado, KS. Smoke
on the Prairie BBQ Contest. Kelli Scott. PO
Box 1281, El Dorado, KS 67042. Phone: 316323-7876. Email: [email protected].
Website: http://www.frontierwesterncelebration.com. St. Champ.
08/12/2011-08/13/2011: Tuscumbia, MO. Ribs
and Kids Q””. Gary Shriner. . Phone: 573-3693379. Email: [email protected].
08/12/2011-08/13/2011: Pacific, MO. The Great
Pacific BBQ. Tom Butcher. . Phone: 636-6921966. Email: [email protected]. Website:
http://www.pacificmobbq.com. St. Champ.
08/05/2011-08/06/2011: Vista, CA. Smokin’ Q
Classic BBQ. Dale Ginos. . Phone: 760-3105040. Email: [email protected]. Website: http://
08/12/2011-08/13/2011: Dillon, CO. Krystal 93
www.vvba.org. St. Champ.
BBQ at the Summit. Betty Naftz. PO Box 1195,
Frisco, CO 80443. Phone: 888-499-4499. Fax:
08/05/2011-08/06/2011: Birmingham, AL. 866-594-9735. Email: [email protected].
Sam’s Club BBQ Competition. Troy Black. . Website: http://www.bbqatthesummit.com. St.
Phone: 205-356-9066. Email: learn2q@mac. Champ.
com. Website: http://www.kcbs.us/sams-clubseries.php.
08/12/2011-08/13/2011: Kearns, UT. Fire, Water, & Ice. Carla Hughes. 892 N Buffalo Dr,
08/05/2011-08/06/2011: Olathe, KS. Wheels ‘N’ Kearns, UT 84045. Phone: 801-400-5159.
Squeels BBQ Challenge. Scott Sirois. . Phone: Email: [email protected]. Website: http://
913-220-7365. Email: [email protected]. www.utahbbq.org. St. Champ.
Website: http://www.wheelsnsqueelsbbq.com.
St. Champ.
08/13/2011-08/14/2011: Eliot, ME. Mainely
Grillin’ & Chillin’ State BBQ Competition.
08/05/2011-08/06/2011: Buffalo, NY. Taste of Lisa Raitt. 2077 State Rd, Eliot, ME 03903.
Country BBQ Nationals. Arlie Bragg. P.O. Box Phone: 207-748-3303. Fax: 207-748-3303.
846, Mt Juliet, TN 37122. Phone: 615-758- Email: [email protected]. Website: http://
8749. Email: [email protected]. Website: www.mainelybbq.com. St. Champ.
08/05/2011-08/06/2011: Dillard, GA. Dillard
Bluegrass & Barbeque Festival. (Teams) Jane
Tomlin & (Judges) Vickie OwnbyPO Box 53,
Dillard, GA 30537. Phone: 706-746-2690 or
865-397-1414Email:
bbqjane@windstream.
net or [email protected]. Website: http://
www.dillardbbq.com. St. Champ.
08/05/2011-08/06/2011: Laurie, MO. Laurie
Hillbilly BBQ. Susann Huff. PO Box 1515,
Laurie, MO 65038. Phone: 573-374-8776.
Fax: 573-374-5093. Email: [email protected]. Website: http://www.cityoflaurie.com.
St. Champ.
08/19/2011-08/20/2011: Worland, WY. 7th Annual Pepsi Wyoming State BBQ Championship
& Bluegrass Festival. John McMartin. PO Box
203, Worland, WY 82401. Phone: 307-4310894. Fax: 307-347-5515. Email: wyobbq@
gmail.com. Website: http://www.wyo-bbq-bluegrass.com. St. Champ.
08/19/2011-08/20/2011: Granite City, IL.
Blue Collar Blues & BBQ. Brenda Whitaker.
. Phone: 618-604-6739. Email: [email protected]. St. Champ.
08/19/2011-08/20/2011: La Platte, NE. 20th
Annual GOBS” State Barbeque Championship of NE”. Nena Cooney. 4343 Mayberry St,
08/06/2011-08/07/2011: Manorsville, NY. Omaha, NE 68105. Phone: 402-658-9948. Fax:
Battle of the BBQ Brethren-Smokin’ at the 42-493-3168. Email: [email protected].
Maples. Phil Rizzardi. . Phone: 631-404-0866. Website: http://www.gobs.org. St. Champ.
http://www.bbqbattleli.com. St. Champ.
08/19/2011-08/20/2011: Dover, DE. Diamond
State BBQ Championship. Fred Bohn. .
08/12/2011-08/13/2011: Bel Air, MD. 10th An- Phone: 302-363-9955. Email: fbohn@dovernual MD State BBQ Bash. Scott T. Walker/ downs.com. Website: http://www.doverdowns.
Craig Ward. [email protected]. Phone: com/dining/dining-events. St. Champ.
410-638-1023. Email: [email protected]. Website: http://www.mdbbq.com. St.
08/19/2011-08/20/2011: Emporia, KS. Flint
Champ.
Hills Beef Fest BBQ. Joe Michaels. . Phone:
08/12/2011-08/13/2011: Indianapolis, IN. Website: http;//www.beeffest.com. St. Champ.
Sam’s Club BBQ Competition (Regional). Ron
Cates. . Phone: 870-550-0808 or 870-536-8175.
Email: [email protected]. Web- 08/19/2011-08/20/2011: Excelsior Springs,
site: http://www.kcbs.us/sams-club-series.php. MO. BBQ on the River and Fly In Contest. Jim
McCullough. . Phone: 816-519-2113. Email:
08/12/2011-08/13/2011: Campo, CA. The bbqontherivercontest.com. St. Champ.
Golden Acorn BBQ Fest 2011. Henry Silvestre.
21847 Grove Rd, Wildomar, CA 92595. Phone:
951-445-1903. Email: [email protected]. 08/19/2011-08/20/2011: Madison, IN. MadiWebsite: http://www.fit2gopromotions.com. St. son Ribberfest Barbeque and Blues. Ken Schneider. 601 West First St, Madison, IN 47250.
Champ.
Phone: 812-866-4723. Email: [email protected]. Website: http://www.madisonrib08/12/2011-08/13/2011: Weeping Water, NE. berfest.com. St. Champ.
Cass County Cookin’ at the Fair””. Jim Peterson. . Phone: 402-781-9669. Email: jimp@
08/19/2011-08/20/2011: Marshall, MN. SMSU
ellipse.net. Website: http://www.cassbbq.com.
Smokefest. Tim Steinbach. . Phone: 507537-7204. Email: [email protected].
Website: http://www.smsumustangs.com. St.
Champ.
08/19/2011-08/20/2011: Salt Lake City, UT.
Rock N’ Ribs. Cynthia Stringham. 239 S Tlain
Street, Salt Lake City, UT 84111. Phone: 801535-6167. Fax: 801-535-6522. Email: cynthia.
thegallivancenter.com.
08/19/2011-08/20/2011: Fulton, MS. Stand by
Your Grill. Kim Graham. PO Box 577, Fulton, MS 38843. Phone: 662-862-4571. Fax:
662-862-5637. Email: kgraham@itawamba.
com. Website: http://www.itawamba.com. St.
Champ.
08/26/2011-08/27/2011: Arkansas City, KS.
Arkansas City Smoke-Off. Marilyn Alberding.
402 Millington St, Winfield, KS 67156. Phone:
620-222-2154. Email: [email protected]. St. Champ.
08/26/2011-08/27/2011: New Holland, PA. New
Holland Summerfest. Chuck Sheffield. PO Box
463, New Holland, PA 17557. Phone: 717-6691400. Fax: 717-354-0091. Email: [email protected]. Website: http://www.nhsummerfest.org. St. Champ.
08/26/2011-08/27/2011: Orlando, FL. Sam’s
Club BBQ Competition. Ron Cates. . Phone:
08/19/2011-08/20/2011: Marietta, GA. Sam’s 870-550-0808 or 870-536-8175. Email: ronClub BBQ Competition. Jerry Gardner. . [email protected]. Website: http://
Phone: 704-482-4202. Email: jgardner2@ www.kcbs.us/sams-club-series.php.
carolina.rr.com. Website: http://www.kcbs.us/
08/26/2011-08/27/2011: Paola, KS. East Central State BBQ Cook-off. Stephen McCullin. .
08/19/2011-08/20/2011: Cumberland, MD. Phone: 913-731-0087. Email: smcmullin@waMountain Maryland BBQ Competition and terone.org. Website: http://www.rootsfestival.
Festival. Jeff Grabenstein. 12100 N Branch Rd org. St. Champ.
SE, Cumberland, MD 21502. Phone: 301-7224444. Email: [email protected]. Website: http://www.district16vfd.com. St. Champ. 08/26/2011-08/27/2011: Craig, CO. Colorado
State BBQ Championship at Craig. George
Rohrich. 750 Hospital Loop, Craig, CO 81625.
08/20/2011-08/21/2011: New Paltz, NY. Hud- Phone: 970-826-3100. Fax: 970-824-2235.
son Valley Ribfest. Stephanie King. PO Box Email: [email protected]. Web723, Highland, NY 12528. Phone: 845-306- site: http://www.craigbbq.com. St. Champ.
4381. Email: [email protected].
Website: http://www.hudsonvalleyribfest.org.
08/26/2011-08/27/2011: Greer, SC. Sweet ReSt. Champ.
lief BBQ Benefit. Caroline T. Robertson. .
Phone: 864-848-5355. Email: caroline.rob08/26/2011-08/27/2011: Lincoln, IL. Up in [email protected]. Website: http://www.
Smoke on the Square. Chris RJ” Graue”. 9 greerrelief.org.
Oakwood Dr Lincoln, IL 62656, Lincoln, IL
62656. Phone: 217-732-7997. Fax: 217-7351921. Email: [email protected]. Web- 08/26/2011-08/27/2011: Valley Center, CA.
Taste of Country BBQ Nationals. Arlie Bragg.
site: http://www.lincolnbbq.com. St. Champ.
P.O. Box 846, Mt. Juliet, TN 37122. Phone:
08/26/2011-08/27/2011: Lakeport, CA. Smokin Website: www.missinginkshop.com/bbqnationon the Water. Dave Majestic. 2755 Mission als/store.
Rancheria Rd, Lakeport, CA 95453. Phone:
707-262-1900. Fax: 707-262-0315. Email:
[email protected]. Website: 08/26/2011-08/27/2011: Nevada, IA. Nevada
Kiwanis Club BBQ Contest. Robert Mittman.
http://www.kvcasino.com. St. Champ.
PO Box 21, Nevada, IA 50201. Phone: 515382-5343. Email: [email protected].
08/26/2011-08/27/2011: Cape Girardeau, MO. St. Champ.
19th Annual Cape Girardeau Jaycees. Robbie
Guard. PO Box 4, Cape Girardeau, MO 63701.
Phone: 573-450-3396. Email: robert.guard@ 08/26/2011-08/27/2011: Albert Lea, MN. Big
regions.com. Website: http://www.capejaycees. Island Barbeque. Perry Vining. 2580 Bridge
Avenue, Albert Lea, MN 56007. Phone: 800com. St. Champ.
658-2526. Fax: 507-373-0344. Email: [email protected]. Website: http://www.bigisland08/26/2011-08/27/2011: McPherson, KS. When festivalandbbq.org. St. Champ.
Pigs Fly BBQ Contest & Fly In. Jennifer
Burch. . Phone: 620-241-3303. Email: [email protected]. Website: http//: www. 08/26/2011-08/27/2011: Amelia Island, FL.
The Great Southern Tailgate Cook-Off. Bretta
mcphersonchamber.org.. St. Champ.
Walker. 402 B Centre St, Amelia Island, FL
32034. Phone: 904-277-4369. Fax: 904-43208/26/2011-08/27/2011: Bonner Springs, KS. 8417. Email: [email protected].
Smokin’ on Oak. Tony Corporon. 13100 Kan- Website: http://www.gstailgatecookoff.com. St.
sas Ave, Ste C, Bonner Springs, KS 66012. Champ.
Phone: 913-441-3411. Fax: 913-441-3656.
08/27/2011-08/28/2011: Morden Manitoba,
www.lifeisbetter.org. St. Champ.
CN. Manitoba Open Barbeque Championship.
Perry Hopkins. . Phone: 204-661-4490. Email:
08/26/2011-08/27/2011: Monroe, MI. Monroe [email protected]. Website: http://www.bbqCounty Jam & River Raisin’ Rib Off. Hunter championship.ca.
Brucks. 881 Stewart Rd, Monroe, MI 48162.
Phone: 586-899-0789. Email: hunterbrucks@
September
hotmail.com. Website: http://www.monro09/02/2011-09/03/2011: Warrens, WI. Smokin’
ecountyjam.com.
in the Bogs. Gary Ferguson. . Phone: 920-2569154. Email: [email protected]. WebSt.
08/26/2011-08/27/2011: Nashville, TN. Music site: http://www.jellystonewarrens.com.
City BBQ Festival. Frank Platt. 111 Colony Champ.
Court, Nashville, TN 37204. Phone: 615-4737032. Email: [email protected].
Website: http://www.musiccitybbqfestival.com. 09/02/2011-09/03/2011: Myrtle Beach, SC.
Smoke on the Beach. Kenny Craven. 176 PaSt. Champ.
triots Point, Mt. Pleasant, SC 29464. Phone:
08/26/2011-08/27/2011: Kennesaw, GA. Pigs & Website: http://www.smokeonthebeach.com.
Peaches BBQ Festival. Laurel Fleming. 2753 St. Champ.
Watts Drive, Kennesaw, GA 30144. Phone:
770-422-9714. Fax: 678-460-3373. Email:
[email protected]. Website: http:// 09/02/2011-09/03/2011: Mesquite, NV. Smokin
in Mesquite BBQ Championship. Arlie Bragg.
www.pigsandpeaches.com. St. Champ.
PO Box 846, Mt Juliet, TN 37122. Phone: 615758-8749. Email: [email protected]. Webhttp://www.mesquitebbqchampionship.
08/26/2011-08/27/2011: Kenosha, WI. Grill site:
Games. Lou Molitor. . Phone: 262-654-1234. com. St. Champ.
Email: [email protected]. Website: http://www.grillgames.org.
09/02/2011-09/04/2011: Parker, CO. Smokin
Brew BBQ. Courtney Havey. . Phone: 303596-6756. Email: [email protected].
Website: http://www.smokinbrewbbq.com. St.
Champ.
09/09/2011-09/10/2011: Millington, TN. International Goat Days Barbecue Bash. Denise
Sigler & Marge Plummer, Ph.B5099 Easley St,
Millington, TN 38053. Phone: 901-494-6141.
Fax: 901-872-3019. Email: [email protected]
or [email protected]. St. Champ.
09/16/2011-09/17/2011: Ponca City, OK. Cherokee Strip Cookoff. Echo Blanton. 522 N 14th
Street #101, Ponca City, OK 74601. Phone:
580-765-2482. Fax: 580-765-4852. Email:
www.cherokeestripcookoff.com. St. Champ.
09/09/2011-09/10/2011: Quincy, IL. Smoke on
the River. Mel Dilman. 523 S 8th, Quincy, IL
09/02/2011-09/03/2011: Windsor, MO. Wind- 62301. Phone: 217-228-1208. Email: mdillsor Septemberfest Cookoff. Dennis Bowers. PO [email protected]. Website: http://www.
Box 252, Windsor, MO 65360. Phone: 660-647- smokeontheriver.net. St. Champ.
3478. Email: windsorseptemberfest@hotmail.
com. Website: http://www.windsorseptember09/09/2011-09/10/2011: Grand Junction, CO.
fest.com. St. Champ.
Colorado Pork & Hops Challenge. Arlie Bragg.
PO Box 846, Mt. Juliet, TN 37122. Phone: 61509/02/2011-09/03/2011: Bardstown, KY. Bour- 758-8749. Email: [email protected]. Webbon City BBQ Festival, Inc.. Rick Berry. . site: http://www.porkandhops.com. St. Champ.
Phone: 502-460-3548. Email: [email protected]. Website: http://
www.bourboncitybbqfestival.com. St. Champ. 09/09/2011-09/10/2011: Ashland, MS. Benton
County Fair BBQ Contest. Cathy McMullen. PO Box 158, Ashland, MS 38603. Phone:
09/03/2011-09/04/2011: Bedford, TX. City 662-224-6330. Fax: 662-224-6317. Email:
of Bedford Blues & BBQ Festival. Wendy [email protected]. Website: http://www.
Hartnett. 2000 Forest Ridge Dr, Bedford, TX bentoncountyfair.info. St. Champ.
76021. Phone: 817-952-2128. Fax: 817-9522392. Email: [email protected].
Website: http://www.bedfordbluesfest.com. St. 09/09/2011-09/11/2011: Norwalk, CT. Bar-BQue Pit at The Oyster Festival. Tim Oman/
Champ.
Ray Cooke. 150 Connecticut Ave, Nowalk, CT
06854. Phone: 203-866-0841. Fax: 203-83809/03/2011-09/04/2011: Connersville, IN. 2227. Email: [email protected]. Website:
Thunder in the Park BBQ. Carl Sharp. . Phone: http://www.norwalkbbq.com. St. Champ.
765-458-5574 or 765-580-0215. Email: carl.
09/09/2011-09/10/2011: Sparta, IL. U.S. Open
www.libertyindianalions.com.
BBQ Championship. Curt Jeffers. 110 North
Sparta St, Steeleville, IL 62288. Phone: 61809/03/2011-09/04/2011: Omaha, NE. Septem- 965-9615. Fax: 618-965-9613. Email: curtisberfest BBQ & Ribeye Steak Cookoff Chal- [email protected]. St. Champ.
lenge. Linda Morin. 6910 Pacific St, Ste 450,
Omaha, NE 68106. Phone: 402-346-4800. Fax:
402-346-0375. Email: [email protected]. 09/09/2011-09/10/2011: Santa Rosa, CA. Wine
Website: http://www.septemberfestomaha.com. Country Big Q. Judy Groverman-Walker. .
Phone: 707-523-3728. Email: jgwtoo@sonic.
net. Website: http://www.winecountrybigq.com.
09/03/2011-09/04/2011: Ames, IA. All Ameri- St. Champ.
can BBQ Bash. Ryan Newstrom. . Phone: 515451-3582. Email: [email protected].
Website: http://www.visitames.com/allameri- 09/09/2011-09/10/2011: York, PA. 3rd Annual
Southern York County BBQ Cook-Off. Alicia
canweekend. St. Champ.
Herbst. . Phone: 717-235-6611 x100. Email:
[email protected]. Website:
St.
09/04/2011-09/05/2011: Suquamish, WA. Grill http://www.marketsatshrewsbury.com.
for a Grand 2. Roy Swift. . Phone: 360-598- Champ.
8700 x8817. Email: [email protected]. Website: http://www.clearwatercasino.
09/09/2011-09/10/2011: Columbia, MO. Roots
com.
‘n Blues ‘n BBQ. Millie Rambis. . Phone: 578864-6683. Email: [email protected].
09/09/2011-09/10/2011: Mt. Carmel , IL. Wa- Website: http://www.rootsnbluesnbbq.com. St.
bash Ribber Fest. Colette Grigsby. 406 N Mar- Champ.
ket, Mt. Carmel, IL 62863. Phone: 618-2626822. Fax: 618-262-4339. Email: grigsbycol@
hotmail.com. Website: http://www.wabashrib- 09/09/2011-09/10/2011: Blue Springs, MO.
Blue Springs Blaze-Off. (Teams)Rachel Uptberfestbbq.com. St. Champ.
egrove & (Judges) Kim Collier. Phone: 816228-0270 or 816-918-2651Email: ruptergrove@
09/09/2011-09/10/2011: Silver Lake, MI. Silver bluespringsgov.com or Goddessofbbq@yahoo.
Lake Apple & BBQ Festival. Jeff Clark. 9642 com. Website: http://www.bluespringsblazeoff.
W Silver Lake Rd, Mears, MI 49436. Phone: com. St. Champ.
231-578-2940 or 231-873-5257. Email: jeff@
sands-restaurant.com. Website: http://www.ap09/09/2011-09/10/2011: Winder, GA. Jug Tavplebbqfestival.com. St. Champ.
ern Festival & Bar-B-Q. Sabrina Wall. PO Box
561, Winder, GA 30680. Phone: 678-425-6803.
09/09/2011-09/10/2011: Scott City, KS. Show- Fax: 770-307-0424. Email: sabrina.wall@
down on the Plains BBQ Challenge. Katie cityofwinder.com. St. Champ.
Eisenhour. 113 E 5th St, Scott City, KS 67871.
Phone: 620-872-3525. Fax: 620-872-2242.
Email: [email protected]. Website: http://www. 09/09/2011-09/10/2011: Vermillion, SD. Ribs,
Rods & Rock ‘n Roll. Jenny French. PO Box
showdownbbq.com. St. Champ.
82, Vermillion, SD 57069. Phone: 605-6709688. Fax: 605-624-0094. Email: jen@sdbbq.
09/09/2011-09/10/2011:
Cookeville,
TN. us. Website: http://www.sdbbq.us. St. Champ.
Cookeville Cookoff. Tony Stone. . Phone: 931260-0041. Email: [email protected].
St.
09/16/2011-09/17/2011: Decatur, AL. Decatur
Champ.
Jaycee’s 17th Annual Riverfest. Ken Hess. PO
Box 1026, Decatur, AL 35602. Phone: 813-43109/09/2011-09/10/2011:
Greensboro,
NC. 9928. Email: [email protected]. Website:
Sam’s Club BBQ Competition. Jerry Gardner. . http://www.decaturjaycees.com. St. Champ.
Phone: 704-482-4202. Email: [email protected]. Website: http://www.kcbs.us/sams09/16/2011-09/17/2011: Edwardsville, KS.
club-series.php.
Smokin ‘n’ the Ville. Mark Bishop. . Phone:
09/09/2011-09/10/2011: Carrollton, KY. Bands
& BBQ at the Point. Rhonda Crutcher. . Phone:
502-732-7036. Email: rhonda@carrolltontour- 09/16/2011-09/17/2011: Greenfield, IN. Roism.com. Website: http://www.visitcarrolltonky. tary Bands and BBQ Contests. Greg Warner. .
Phone: 317-462-4274 or 317-448-5873. Email:
com.
[email protected].
St.
Champ.
09/09/2011-09/10/2011: Hedgesville, WV. Pickin in the Panhandle: The WV State BBQ and
Chesapeake,
VA.
Bluegrass Festival. Andrea Ball. 115 N Queen 09/16/2011-09/17/2011:
St, Martinsburg, WV 25401. Phone: 304-264- Sam’s Club BBQ Competition. Jerry Gardner. .
8801. Fax: 304-264-8802. Email: andrea@ Phone: 704-482-4202. Email: [email protected]. Website: http://www.panhan- lina.rr.com. Website: http://www.kcbs.us/samsclub-series.php.
dlepickin.com. St. Champ.
09/16/2011-09/17/2011: Springfield, MO. Cattlemen’s Ozark BBQ Challenge. Contest: Jim
Altic & Judges: Chris Schulze318 S Campbell,
Springfield, MO 65806. Phone: 417-863-1231.
Fax: 417-863-0602. Email: jim@summersizzle.
net or [email protected]. Website: http://
www.summersizzle.net. St. Champ.
09/02/2011-09/03/2011: Quapaw, OK. Four
State BBQ Championship Presented by Downstream Casino Resort. Katherine Herman.
69300 E Nee Rd, Quapaw, OK 74363. Phone:
918-919-6287. Fax: 918-919-6104. Email:
[email protected].
Website:
www.downstreamcasino.com/Promotions_Current.aspx.
09/23/2011-09/24/2011: Salisbury, NC. Tilley
Harley-Davidson Biker Blues & BBQ Rally.
Gary Moss. PO Box 155, Landis, NC 28088.
Phone: 704-857-6874. Fax: 704-638-6049.
http://www.bikerbluesbbqrally.com. St. Champ.
09/23/2011-09/24/2011: Pittsburgh, PA. Sam’s
Club BBQ Competition. Mike Lake. . Phone:
php.
09/16/2011-09/17/2011: Cameron Park, CA.
RibStock 2011. Ed Anhorn. 2533 Merrychase
Drive, Ste 400, Cameron Park, CA 95682.
Phone: 530-672-7477. Fax: 530-672-9042.
Email: [email protected]. Website: http://wwwsierrasmokehousebbq.com. St.
Champ.
09/23/2011-09/24/2011: Omaha, NE. Aksarben
River City Rodeo & Stock Show BBQ Contest. Tom Manhart. 7645 Cass St, Omaha, NE
68114. Phone: 402-709-0152. Fax: 402-9550444. Email: tommanhart@intlminutepress.
com. Website: http://www.rivercityrodeo.com.
St. Champ.
09/16/2011-09/17/2011: Mission, KS. Battle of
the Brisket. Christy Humerickhouse. 6200 Martway, Mission, KS 66202. Phone: 913-722-8210.
Fax: 913-722-8208. Email: chumerickhouse@
missionks.org. Website: http://www.missioncvb.
org. St. Champ.
09/23/2011-09/24/2011: Hermann, MO. Hermann BarBQ and Brats Festival. Olan Stemme.
. Phone: 573-486-3137. Email: [email protected]. Website: http://www.visithermann.com. St. Champ.
09/16/2011-09/17/2011: Kearney, MO. Jesse
James Barbeque Cook-Out. Larry Pratt. .
Phone: 816-903-7728. Email: [email protected].
com. Website: http://www.jessejamesfestival.
com. St. Champ.
09/23/2011-09/24/2011: Garden City, KS. Sky’s
the Limit BBQ Classic. Robert Hahn. 375 E
6 Mile Rd, Garden City, KS 67846. Phone:
Website: http://www.skysthelimitbbq.com. St.
Champ.
09/16/2011-09/17/2011: Chester, PA. Taste of
Country BBQ Nationals. Arlie Bragg. P.O. Box
846, Mt Juliet, TN 37122. Phone: 615-7588749. Email: [email protected]. Website:
09/23/2011-09/24/2011: Russell, KS. Russell
Main Street’s Bricks, Broncs & BBQ. Stephanie Cross. 507 N Main, Russell, KS 67665.
Phone: 785-483-2897. Fax: 785-483-4535.
Email: [email protected]. St. Champ.
09/16/2011-09/17/2011: Saint Peters, MO.
Lakeside Que-topia. Brian Butts. 1 Timberbrook Dr, Saint Peters, MO 63376. Phone:
636-970-9700. Fax: 636-970-9715. Email:
lakesidebbq.com. St. Champ.
09/23/2011-09/24/2011: Greensboro, GA. Lake
Oconee BBQ Classic. (TEAMS) Jay Weems
& (JUDGES) Danny AgeePO BOX 4085, Eatonton, GA 31024. Phone: 706-485-2648 or
770-318-5291Email: [email protected]
or [email protected]. Website:
http://www.lakeoconeebbqclassic.com.
St.
Champ.
09/16/2011-09/17/2011: Glen Allen, VA. Recovery Fest. Honesty Liller. . Phone: 804-5640132. Email: [email protected]. Website: 09/23/2011-09/24/2011: Owensboro, KY. Grillin & Chillin BBQ. Terry Stinnett. PO Box 201,
http://www.mcshin.org. St. Champ.
Utica, KY 42376. Phone: 270-929-4177. Fax:
270-683-8080. Email: terry@grillinandchillin09/17/2011-09/18/2011: Hesston, PA. Barbeque bbq.com. Website: http://www.grillinandchillinat the Beach, Raystown Lake. Ed Stoddard. bbq.com. St. Champ.
6993 Seven Points Road, Suite 2, Hesston, PA
16647. Phone: 888-729-7869. Fax: 814-6580068. Email: [email protected]. Web- 09/23/2011-09/25/2011: Clarence, NY. Oinksite: http://www.barbequeatthebeach.com. St. toberfest. Katy Toth. . Phone: 716-759-8483.
Champ.
http://oinktoberfest.com. St. Champ.
09/17/2011-09/18/2011: Harvard, MA. Harvard Fall Festival BBQ Cookoff. Chris Ryan.
28 Myrick Lane, Harvard, MA 1451. Phone:
978-618-6442. Email: [email protected]. St.
Champ.
09/22/2011-09/24/2011: Murphysboro, IL.
Murphysboro Barbecue Cook-off. Becky
Streuter. PO Box 382, Murphysboro, IL 62966.
Phone: 618-684-8902. Fax: 618-687-4311.
Email: [email protected]. Website: http://www.17thstreetbarbecue.com. St.
Champ.
09/23/2011-09/24/2011: Shawnee, KS. Shawnee
Great Grillers State Championship. Tonya Lecuru. . Phone: 913-742-6402. Email: tlecuru@
cityofshawnee.org. Website: http://www.shawneegreatgrillers.com. St. Champ.
09/23/2011-09/24/2011: Dana Point, CA. Dana
Point BBQ Championship. Arlie Bragg. PO
Box 846, Mt. Juliet, TN 37122. Phone: 615758-8749. Email: [email protected]. Website: http://arlieque.ning.com.
09/24/2011-09/25/2011: Seaside Heights, NJ.
Que by the Sea. Maria Maruca. PO Box 43,
Seaside Heights, NJ 08751. Phone: 732-8548000. Fax: 732-854-8002. Email: [email protected]. Website: http://www.quebythesea.
com. St. Champ.
09/24/2011-09/25/2011: Westport, CT. Blues,
Views and BBQ (Competitor’s Series). Bob Lerose. . Phone: 917-446-2921. Email: rlerose@
msn.com. Website: http://www.bluesviewsbbq.
com. St. Champ.
09/30/2011-10/01/2011: Corinth, MS. Hog
Wild in Corinth BBQ Contest. Kelly Rinehart. PO Box 393, Corinth, MS 38835. Phone:
662.287.1550. Email: [email protected]. Website: http://www.hogwildfestival.com. St. Champ.
09/30/2011-10/01/2011:
Placerville,
CA.
Smokin’ for Gold. Marta Viola/ Kathy Jurgens.
PO Box 1537, Placerville, CA 95667. Phone:
530-621-5860. Fax: 530-295-2566. Email:
www.eldoradocountyfair.org. St. Champ.
09/23/2011-09/24/2011: Tulsa, OK. Art of BBQ.
Andrea Croasdale. 2210 S Main, Tulsa, OK
74114. Phone: 918-584-3333, ext 11. Fax: 918- 09/30/2011-10/01/2011: Fayetteville, AR. Bikes,
582-2787. Email: [email protected]. Web- Blues & BBQ. Ron Autry. 109 W. Poplar, Faysite: http://www.tulsaartofbbq.com. St. Champ. etteville, AR 72703. Phone: 479-287-9582 or
479-287-9582. Fax: 479-856-6603. Email: [email protected]. St. Champ.
09/23/2011-09/24/2011: Bossier City, LA. Taste
Box 846, Mt. Juliet, TN 37122. Phone: 615- 09/30/2011-10/01/2011: Medford (Long Is758-8749. Email: [email protected]. Web- land), NY. Sam’s Club BBQ Competition (Resite: www.missinginkshop.com/bbqnationals/ gional). Tana Shupe. . Phone: 931-607-2622.
Email: [email protected].
store.
09/30/2011-10/01/2011: Springfield, KY. Jim
Beam Barbeque Classic. Lisa Goodlett. 124
W Main St, Ste 3, Springfield, KY 40069.
Phone: 859-336-3810, ext. 1. Fax: 859-3369410. Email: [email protected].
Website: http://www.kyharvestfestival.com. St.
Champ.
09/30/2011-10/01/2011: Laurens, SC. Squealin’ on the Square. Jonathan Irick. . Phone:
864-984-2119. Email: [email protected]. Website: http://www.mainstreetlaurens.org. St. Champ.
October
10/07/2011-10/08/2011: De Soto, KS. Cookin’
on the Kaw BBQ Contest. Sara Ritter. PO Box
70, De Soto, KS 66018. Phone: 913-583-1585.
Fax: 913-585-1821. Email: sritter@desotoks.
org. Website: http://www.desotoks.org. St.
Champ.
10/07/2011-10/08/2011: St. Louis, MO. St.
Louis River Rub. Kurt Schwab. PO Box 69024,
St. Louis, MO 63169. Phone: 314-421-3480.
Fax: 314-421-1263. Email: kschwab@voief.
org. Website: http://www.stlriverrub.com.
10/07/2011-10/08/2011: Jenks, OK. Rock ‘n
BBQ on the Water. Gail Fair. 7060 South Yale
Ave Ste. 900, Tulsa, OK 74136. Phone: 918488-8020. Email: [email protected]. St. Champ.
10/07/2011-10/08/2011: Metropolis, IL. Super
City Blues & Ques. Priseilla Abell. . Phone:
618-524-1696. Email: [email protected]. St. Champ.
10/07/2011-10/08/2011: Harrisburg, PA. Keystone Classic Barbeque. James Sharp. 2300
N Cameron St., Harrisburg, PA 17110-9443.
Phone: 717-787-2905. Fax: 717-705-9900.
Email: [email protected]. Website: http://www.
keystoneinternational.state.pa.us. St. Champ.
10/07/2011-10/08/2011: Cullman, AL. Oktoberfest Bar-B-Q Challenge. Steve Cooke. 304
Graham St, SW, Cullman, AL 35055. Phone:
256-734-4617. Fax: 256-734-4458. Email: [email protected].
10/07/2011-10/08/2011: Rocky Mount, NC.
Eastern Carolina BBQ Throw Down. Debbie
Julio. PO Box 1180, Rocky Mount, NC 27802.
Phone: 252-972-1159. Fax: 252-972-1232.
Email:
[email protected].
Website: http://www.bbqthrowdown.net. St.
Champ.
10/07/2011-10/08/2011: Golden City, MO.
Golden City Rockn’ Blues & BBQ State Championship. Michelle Higgins. PO Box 234,
Golden City, MO 64748. Phone: 417-6821568. Fax: 417-681-0176. Email: [email protected]. Website: http://www.
gcbbq.com. St. Champ.
10/07/2011-10/08/2011: Jackson, MS. Wahabi
1st Annual BBQ Cookoff. William Sistrunk.
140 Holmar Drive, Brandon, MS 39047.
Phone: 601-937-1052. Email: charwebb@
bellsouth.net. Website: http://www.wahabishriners.org.
10/07/2011-10/08/2011: Centralia, MO. Anchor City Cook Off. Ginny Zoelless. PO Box
235, Centralia, MO 65240. Phone: 573-6822272. Email: [email protected]. Website: http://www.centraliamochamber.com. St.
Champ.
10/07/2011-10/08/2011: Arthur , IL. Central Illinois Bragging Rights. George Fritz. . Phone:
Website: http://www.cibr-bbq.com. St. Champ.
10/07/2011-10/08/2011: Jackson, TN. Sam’s
Club BBQ Competition (Regional). Wayne
Lohman. . Phone: 901-754-2948. Email:
kcbs.us/sams-club-series.php.
10/07/2011-10/08/2011: Lyons, GA. The Real
Squeal: Lyons Barbecue & Bluegrass Festival. Alexa Carter Britton & Tim Lively134 NW
Broad St, Lyons, GA 30436. Phone: 912-5266445 or 706-554-3552 or 706-551-2045Fax:
912-526-4372. Email: [email protected] or
[email protected]. Website: http://www.therealsqueal.com. St. Champ.
10/21/2011-10/22/2011: Laughlin, NV. Taste
Box, Mt. Juliet, TN 37122. Phone: 615-7588749. Email: [email protected]. Website:
10/22/2011-10/23/2011: Dalton, GA. Liberty
Tree BBQ Festival. Kasey Carpenter. 201 West
Cuyler St, Dalton, GA 30720. Phone: 706-2188065. Fax: 706-529-9664. Email: buckblue@
hotmail.com. Website: http://www.libertytree10/14/2011-10/15/2011:
Bentonville, AR. bbq.com. St. Champ.
Sam’s Club BBQ Competition (National).
Tana Shupe. . Phone: 931-607-2622. Email:
10/28/2011-10/29/2011: Fort Gibson, OK.
kcbs.us/sams-club-series.php.
Smokin’ the Fort - BBQ & Bluegrass Festival.
Gary Perkins. PO Box 730, Fort Gibson, OK
74434. Phone: 918-478-4780. Fax: 918-47810/14/2011-10/14/2011: Ward, SC. Grillin on 4780. Email: [email protected]. Webthe Farm. Roy Murray. . Phone: 252-333- site: http://www.fortgibson.com. St. Champ.
5083. Email: [email protected]. Website: http://www.wardscevents.com/.
10/28/2011-10/29/2011: Butler, MO. Bates
County BBQ State Championship. Bran10/14/2011-10/15/2011: Parsons, KS. Balloons don Plunkett. . Phone: 660-424-0891. Email:
Bikes Blues & BBQ. Dave Winchell. 1405 Bel- [email protected]. Website: http://
mont, Parsons, KS 67357. Phone: 620-423- www.butlerpolice.com. St. Champ.
1193 or 620-421-2365. Email: dwinchell@
cableone.net. Website: http://www.visitlabette.
com. St. Champ.
10/28/2011-10/29/2011: Gastonia, NC. Carolina Smoke-off. Denise Propst. 4514 Lisa Drive,
Gastonia, NC 28056. Phone: 704-864-5102.
10/14/2011-10/15/2011: Libertyville, IL. Barn Email: [email protected]. Website: http://
Burner Bar-B-Q. Claudia Stevens. 14245 W www.getdenise.com.
Rockland Rd, Libertyville, IL 60048. Phone:
847-990-3750. Fax: 847-362-5032. Email:
November
lambsfarm.org/events. St. Champ.
11/04/2011-11/05/2011: Harrison, AR. Cookin’
on the Creek. Anna Marie Sullivan. 621 E
10/14/2011-10/15/2011: Florence, CO. Flor- Rush, Harrison, AR 72601. Phone: 870-741ence Eureka Days - Kick in the Butt BBQ 2659. Fax: 870-741-9059. Email: asullivan@
Competition. Cindy Cox. 805 E Main, Flor- harrison-chamber.com. Website: http://www.
ence, CO 81226. Phone: 719-546-4343. Email: cookinonthecreek.com. St. Champ.
kickinthebuttbbq.com. St. Champ.
11/04/2011-11/05/2011: Livingston, AL. Sucarnochee BBQ & Blues Cook-off. Stephen Liver10/14/2011-10/15/2011: Canton, GA. Chero- man. Station 45, UWA, Livingston, AL 35470.
kee Pignic. Pamela Carnes. . Phone: 770-345- Phone: 205-652-5405. Fax: 205-652-3827.
0400. Email: [email protected]. Email: [email protected]. Website: http://
Website: http://www.cherokeepignic.com. St. www.centerforblackbelt.com. St. Champ.
Champ.
10/14/2011-10/15/2011: Munfordville, KY. Big
Buffalo Crossing BBQ Cook-Off. Coni Shepperd. PO Box 304, Munfordville, KY 42765.
Phone: 270-524-4752. Fax: 270-524-4852.
http://www.visitmunfordville.com. St. Champ.
10/14/2011-10/15/2011: Independence, MO.
The Fountains Blaze Off & Senior Q. Jonathan Williams. 2100 S Swope Dr, Independence, MO 64057. Phone: 816-257-5100.
http://www.fountainsblazeoff.com. St. Champ.
10/14/2011-10/15/2011: Garnett, KS. Autumn
Blaze BBQ Smokeoff. Ted Uhler. . Phone: 785448-5357. Email: [email protected]. Website: http://garnettkofc.com. St. Champ.
10/14/2011-10/15/2011: Chambersburg, PA.
Smoketoberfest BBQ Challenge. Eric Forrester. PO Box 153, Shady Grove, PA 17256.
Phone: 717-816-7252. Fax: 866-314-9123.
Email: [email protected]. Website: http://www.smoketoberfestbbq.com. St.
Champ.
10/14/2011-10/15/2011: Nelsonville, OH. Ohio
Smoked Meat & BBQ Festival. Kevin Dotson.
PO Box 276, Nelsonville, OH 45764. Phone:
740-753-4346. Fax: 740-753-1019. Email:
www.ohiobbq.com. St. Champ.
10/14/2011-10/15/2011: Springfield, TN. United Way BBQ Cook-Off Fest. Michelle Powell. .
Phone: 615-384-8160. Email: [email protected].
10/21/2011-10/22/2011:
Woodstock,
VA.
Shenandoah Valley BBQ Fest. Dean Morgan. .
Phone: 540-459-3867. Email: [email protected]. Website: http://www.shencofair.com.
10/21/2011-10/22/2011: White County (Cleveland/Sautee), GA. 2nd Annual Hillbilly Hog
BBQ Throwdown & Musicfest. Heather Sinyard. 68 Barker Trail Rd, Cleveland, GA
30528. Phone: 706-809-0139. Email: hja33@
windstream.net. Website: http://www.hillbillyhogbbqthrowdown.com/ . St. Champ.
11/04/2011-11/05/2011: Shelby, NC. Hog
Happnin’. Jerry Gardner. PO Box 2343, Shelby, NC 28150. Phone: 704-482-4202. Email:
hoghappnin.com. St. Champ.
11/11/2011-11/12/2011: Buckeye, AZ. Dell
Webb BBQ Throwdown. Tom Duncan. .
Phone: 480-209-9685. Email: wrbbq7@gmail.
com. Website: http://www.wrprobbqseries.com.
St. Champ.
11/18/2011-11/19/2011: Plant City, FL. Plant
City Pig Jam. Amy Nizamoff. 106 North Evers
Street, Plant City, FL 33563. Phone: 813-7543707. Fax: 813-752-8793. Email: [email protected]. Website: http://www.plantcitypigjam.
com. St. Champ.
11/18/2011-11/19/2011: Cumming, GA. The
National BBQ Cup. Randall Bowman. 465
Tolbert St, Cumming, GA 30040. Phone: 770886-6290. Fax: 770-886-6291. Email: [email protected]. Website: http://www.
nationalbbqcup.com.
December
12/02/2011-12/03/2011: Demopolis, AL. Christmas on the River. Paul Willingham. 102 East
Washington St, Demopolis, AL 36732. Phone:
St. Champ.
12/02/2011-12/03/2011: Scottsdale/Fountain
Hills, AZ. Get Your Pig On Barbecue. Mea
Abraham/ April Copeland. 2310 E Magnolia,
Phoenix, AZ 85034. Phone: 602-296-1561.
Fax: 602-296-1574. Email: [email protected]. Website: http://www.getyourpigon.
com. St. Champ.
2012
07/21/2012-07/22/2012: Kingston, RI. Wakefield Rotary Campus Cookoff & State BBQ
Championships. Arthur Faria. . Phone: 401789-3902. Email: [email protected].
branded emblem
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Inside - Kansas City Barbeque Society

Transcription

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