Inside - Kansas City Barbeque Society

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
february 2011
Postmaster: Dated Material. Please deliver by February 10, 2011
The Monthly Publication of the Kansas City Barbeque Society
KCBS Celebrates 25 Years
By Dawn Endrijaitis
Celebrating 25
years of any relationship is a large
milestone.
You
rarely hear of marriages, let alone
organizations that
reach the silver anniversary.
Yet, surrounded
by nearly 400
of their closest
friends, KCBS did just that.
It was a weekend filled with beautiful surprises and generous hearts.
At the Friday evening board meeting, Carolyn Wells was presented
with a hand-made stain glass window made by Mike and Chris Peters. Filled with beautiful milky
white trim, sharp black lettering,
and a bright red flame, it will now
grace the front window of the KCBS
office.
On Saturday, we were reminded
again how fortunate we were to
have our great barbeque family.
When the first demonstrator for the
trade show cancelled at the last
minute, Dave Bouska with Butcher
BBQ stepped up to the stage to fill
in. Within seconds he was advising
the crowd on the best type of brisket to purchase and the people were
hooked. You know what they say, trust your butcher!
Bouska wasn’t the only helping hand on Saturday. When Cindy
Keck, 4 Smokin’ Butts, realized that an entire shift of volunteers were
unable to work the raffle/registration window, she volunteered to work
another 3 hour shift after finishing her own. Bill Capstack, CBJ, was
the first to show
up to stuff goody
bags, and the last
to leave. He then
returned to work a
shift at the registration booth the
very next day. What
awesome people!
Saturday evening
was filled with several well-deserved
awards.
Inside
Retail List
4
Books, Seasonings & More
Welcome!
32-33
Quau walked away with the
top honor of Team of the Year.
Bill and Beth Wozniak were
also the first Grand Champion in KCBS history to walk
away with a monetary prize,
in addition to the trophy.
Other awards were given as
well. Twenty-six people received a lifetime membership for maintaining their
KCBS membership since
the organizations inception. What an amazing
commitment. Ernie Poland, who has devoted his Saturday evenings to posting results on the KCBS website for years,
also received a lifetime membership for his
dedication to KCBS and its members. The
first ever Gary Wells Sportsmanship Award
was given to Johnny Trigg of Smokin’ Triggers for his strong integrity to the sport of
barbeque. Carolyn Wells was the recipient
of the first ever Carolyn Wells Ambassador Award, for all the work she has done
as one of the founders. The crowd was
brought to their feet as Carolyn walked forward to accept the award. Choking back
tears, Carolyn stepped to the microphone
and said “this is for Gary” and the crowd
erupted in applause.
Following the dinner, Jeff Stith hosted
an “After Party” with all proceeds going to Cancer Sucks Chicago and Kookers Kare. Through his efforts, both institutions received $1200 each to
support their cause. It’s
just another example of
how wonderful the family
of KCBS can be.
Yes, the hotel was stunning, and all the breakout
sessions well attended.
The chicken was moist,
and the au gratin potatoes
were some of the best I’ve
ever had. But beyond the
superficial aspect of the
25th anniversary, I believe the event can best be
summed up in 2 simple
words: Love and Loyalty.
For more photos from the banquet, stay tuned for the March issue of the
Bullsheet
Contest results
KCBS New Members
Competition Heats Up
Class Schedules
20-21
Cooking, Judging & Table
Captain Classes
Upcoming Events
2011 Events
40-44
Volume 26, Issue 2
11514 Hickman Mills Drive
KCMO 64134 Phone: 800.963.5227
45-47
Phone: 800.963.5227
www.kcbs.us
page 2bullsheet – February 2011
KCBS MEMBER BANNERS
NOW AVAILABLE!
KCBS Member Banners Measure 2’w x 3’h
$20 Each + Shipping
Call KCBS @ 800.963.5227
to place your order!
bullsheet – february 2011Page 3
KCBS is giving members a
new way to tout their
barbeque pride.
Through a partnership with Visa and
UMB Bank, the KCBS will launch its new
credit card in 2011.
“We wanted members to have a way
to proudly show off their membership,”
Carolyn Wells, Executive Director of the
KCBS, said. “What better way than by
putting the KCBS front and center in their wallet.”
According to Wells, proceeds from the credit card will be used to further
promote the sport and the organization.
KCBS and UMB Bank will offer members five different designs to choose from,
two of which were designed by MMA Creative, the official agency of the KCBS. The
remaining three credit cards were chosen
from designs submitted by KCBS members.
The three winning
designers were Ken Grubby, Benjamin
Krueger and Jessica Wendel. In addition
to having their designs featured in the
wallets of barbeque enthusiasts across
the country, the designers also received a
$100 Sam’s Club gift card.
The KCBS credit card will be available soon.
Local Joints
Huge Success on Tour
By Phil & Rosemary Morrow
Our 25th anniversary Banquet and Awards Ceremonies as well as the
BBQ/Kitchen Tour are all just great memories at this time. I have to tell
you that the Trade Show banquet and awards ceremonies were yet again
a great happening here at the home of the Kansas City BBQ Society. It
certainly was terrific to have been involved with the event. On Sunday,
for those who missed out on the announcement there was a BBQ / Kitchen Tour. Rosemary and I (Phil) were asked to fill in and host this very
prestigious tour of some of Kansas Cities Finest BBQ establishments.
The 28 BBQ enthusiasts started out the tour heading to North Kansas
City to Smokin’ Guns BBQ and Catering where we were greeted by the
owners, Linda and Phil Hopkins. While Phil answered many great questions and showed the group around thru the kitchen area, Linda started
to plate up some of their great menu selections such as turkey, brisket
burnt ends and the very delicious cherry cobbler. What a way to start the
tour. Then we went back across town to one of the oldest BBQ joints in
KC to Gates and Sons BBQ. We were greeted to a fantastic spread of
ribs and sliced meat. Again, what a treat. Then on to the next spot where
the past presidents and dignitaries and millions of hungry BBQ lovers
have enjoyed yet more great BBQ since 1946 at the World Famous Arthur Bryant’s BBQ. The great team of Bryant’s associates put together a
huge spread of sliced meats and most certainly a huge pile of those great
fresh cut fries...YUMMMMM and then we were treated to a kitchen tour
of yet another landmark of BBQ history where the guests got to look over
yet another “OLD STYLE wood fired BBQ Pit”. Then yet one more stop
at one of the oldest areas of Kansas City to Union Station area where we
stopped at the Fiorella’s Jack Stacks BBQ in the Freight house. Again
we were treated with some of Jack Stacks great food and tremendous
hospitality as well as a great tour of the kitchen there, and yes we did get
a sample of some of Jack Stacks fantastic Smoked Prime Rib.
So, speaking for Rosemary and me the tour was a total blast and a
tremendous success. We learned, we ate, we laughed, but most of all
we were a part of the tour. I have to say that again today I was reminded
what it is to be a part of the largest organization of its kind. We are part
of history and tomorrow others will learn about us. We learned a little
more of where we came from. I know that by the time we all got back to
the drop off point our “Tongues” were hanging out... but we will be ready
for the next chance to tour the greatest BBQ Joints that KC has to offer.
Our hats are off to the KCBS Office staff, Paul Kirk, Ardie Davis, the
transportation company and the great people that participated to make
the day an awesome event!
Thank You!
Thank you to all of our sponsors for their support of the 25th
Anniversary Banquet and Trade Show!
Thank you to all of our wonderful volunteers! We could
not have done it without you!
Mike & Chris Peters
Mike & Beth Wozniak
Tana Shupe
Linda Gould
Don Harwell
Debby Gage
Gene Goycochea
Arlie Bragg
Bill Capstack
Betty Naftz
Wendy Hartnett
Ed Roith
Tuffy Stone
Mike Richter
Barbara Richter
Keith Endrijaitis
Ralph & Karen Williams
Randy & Illene Birch
Mr. & Audrey Budai
Phil & Rosemary Morrow
Doc Richardson
Brad Cain
Tom & Cheryl Butcher
Sonny & Olivia Ashford
Julie Bender-Day
Barb Frank
Laruen Baldwin
Larry King
Dennis & Cindy Keck
Don & Leslie Lovely
KCBS GIVES AWAY
BIG PRIZES AND
BIG SURPRISES
By Dawn Endrijaitis
Quau wasn’t the only team who walked away with a big check and a
trophy. The top ten teams in each category were awarded a nice chunk
of change with their awards as well. This was the first time KCBS presented the teams with monetary prizes.
Yet, before any awards were announced, Mike McCloud, President of
MMA Creative, brought the teams to their feet with an announcement
few knew were in the works. In 2011 Sam’s Club will be hosting their
own competition, called the Sam’s Club BBQ Series. Local competitions
will be held throughout the United States, leading to a regional battle
and then a final Grand Championship in Bentonville, Arkansas. The
schedule has been approved by the KCBS Board of Directors and will be
announced along with the rules around the first week of February. What
makes this series so amazing is the largest total payout in barbeque history; $400,000.00. (Yep folks, that is a lot of zeros!)
Speaking of payouts and prizes, Rancher’s Reserve and Kingsford will
be returning this year with bigger, better points chases. Both promise
even more excitement on the barbeque circuit in 2011. In addition to
the great partners returning from 2010, KCBS will be adding Reser’s
Fine Foods who will host the American Classic Summer Series. This
series will be a 5th category of Potato Salad. It truly sounds like a great
addition to KCBS.
The announcements didn’t stop there. Master of Mixes, Redwood
Creek Wine, Good-One, and Weber Seasoning will also return as partners
on the Great American BBQ Tour this year. They will be joined by Tyson
and Cavanaugh Sausage. All this talk of food making you thirsty? How
about the new official drink for KCBS, BIG RED! Big Red, the sixth
largest soft drink sold in America will also partner with KCBS and its
members this year. It’s going to be a very exciting year for KCBS. Look
for further details about all of these great programs coming soon to the
KCBS website.
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
Missouri Pin................................................... $3.00
Pig, Cow, or Chicken Pin............................... $3.00
Past Years KCBS Pins Limited Quantities
2005, 2003, 2008, 2009.........................Each $2.00
Chop Chop, Jr.................................................. $2.00
BBQ Seasonings & Sauce
Bad Byron’s Butt Rub (4.5 oz/2 lb)..... $4.00/$12.00
Butch's Smack Your Lips BBQ Seasoning
(8 oz.) regular or cajun............................... .$5.00
Fire Bug Grillin Sauce (18 oz)mild or hot......$6.00
Don’s BBQ Seasoning (6.1 oz).........................$5.00
Happy "Holla" BBQ Seasoning (6.4 oz.)......... $5.00
Happy "Holla" Steak Seasoning (3 oz.).......... $2.50
Head Country Rub (6 oz/2 lb)............. $4.50/$13.00
Howton Farms All Purpose Rub. (13.5 oz.) ..... 7.00
KC Backyard Rubs (7 oz.)
(KC Style or Bold & Spicy).......................... $5.00
KC Rib Dr. (3.2 oz.)......................................... $3.00
KC Rib Dr. (6.0 oz.)......................................... $5.00
Lotta BS Poultry Spice (7 oz.)........................ $5.00
Lotta BS Beef & Pork Spice (7 oz.)................. $5.00
Paradise Ridge Dry Rub/Seasoning (12.7 oz.).$7.00
Paul Kirk Seasoning (1 1/2 lb).......................$13.00
Pig Pen’s Seasoning (5.5 oz.).......................... $5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.).....$5.00
Rock River Stampede
Steak Seasoning (6.5 oz)...................................... $5.00
Rock River Rub (7 3/4 oz.)............................... $5.00
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
BBQ DVD’s
Shipping and Handling per video is $5.00
Real BBQ Know How- Troy Black...........$29.99 ea
Happy "Holla"- Ed Roith- ................... $38.00 ea
VHS.................$36.00 set
How-To Barbecue- Chicken-VHS Only..$10.00 ea
Looking for a product
everyone will enjoy? Check out
the KCBS Retail List!
(Please allow 4-6 weeks for delivery).
KCBS Order Form
kcbs, 11514 hickman mills dr., kcmo 64134
Item
Qty
Price Ea
Total
____________
_ _____ ________________
________
____________
_ _____ ________________
________
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_ _____ ________________
________
MO. sales tax ________
Missouri Residents add 7.725% (Tax)
Shiipping/ ________
International Add $11.00 for S/H
Handling
TOTAL _____________
name: _ ___________________________________________________________
Please Print
address:__________________________________________________________
no p.o. box deliveries!
city/state/zip:_ ___________________________________________________
phone (day):_ _____________________________________________________
Are you a KCBS member? Yes
No
Charge it: MasterCard _____ Visa_____ AmerX_____
Card#_ __________________________________ Exp Date____________
Name as it appears on Card_ ____________________________________________
Please Print!
Signature____________________________________________________________
Please allow 4-6 weeks for delivery
Kansas City
Barbeque Society’s
Side Dish
our mission
The mission of the Kansas City Barbeque Society
is to celebrate, teach, preserve, and promote
barbecue as a culinary technique, sport and art
form. Our goal is to have barbecue recognized as
America’s Cuisine.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
Periodical postage is paid at Kansas City, Missouri 64108.
Postmaster: Send address changes to Kansas City BullSheet, 11514 Hickman
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
We reserve the right to edit any article,
ad or comment.
the kansas city Bullsheet and
Banquet Inquiries
Kelly Cain
Editor, Kansas City Bullsheet
[email protected]
Special Projects Manager
[email protected]
Contest sanctioning &
Team of the year Inquiries
Dawn Endrijaitis
Team of the Year Coordinator &
Contest Manager
[email protected]
Photos By:
Larry King
Debby Gage
Ed Roith
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; New Member Services Manager
Mike Garrison- The Adventures of the Flying
BBQ Judges
Articles By:
Merl Whitebook
Ronnie & Jean Woods
Bob Sammons
Al Winkenhofer
2011 Pin Has Arrived!!!
The 2011 pin is now available!
Get yours today by calling the
KCBS office @ 800.963.5227 or
by e-mailing [email protected]
Friends with Benefits
KCBS now has a referral program that really pays. If you are a current
member of KCBS and you refer a friend and they become a member,
you earn $5 towards your membership or any merchandise sold through
the KCBS office. All you have to do is have your friend put your name
into the referral box of any KCBS application. Once their membership
is activated, you have a $5 credit you can use towards your next renewal
or one of the many cookbooks, pins, or rubs we sell in the KCBS office.
For more information, or to see if you have already earned a credit,
contact the KCBS office at 800-963-5227.
KCBS staff, Instructors and Organizers are not eligible for the referral program. $5 credit
not available for online merchandise.
Going Green?
Enjoy reading the Bullsheet online? Want
to save trees? If you would like to stop receiving a paper copy of the Bullsheet each
month, please e-mail your name and member number to [email protected] and tell
us you want to go green!
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Kaye Wade
Manager, Membership Services
[email protected]
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Mike Lake - President
Don Harwell - Vice President
Mike Budai - Treasurer
Merl Whitebook - Secretary
All rights reserved,
Kansas City Barbeque Society© 2009.
Visit KCBS.US!!!
Searchin’ For Smoke
Are you searching for someone in your area to start
a barbeque team with? Let us know and we’ll post
your name, location, and e-mail address until you
find someone!
Send us an e-mail at [email protected] to have your
name added to the list
any personal information provided is at your own discretion.
KCBS is not, under any circumstances, responsible for contacts
received by the requestor
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
for March issue is February 15 @ Noon CST
Any ad, comment or article received after this date may appear in the next issue.
Connecticut
Michael Kyek - [email protected]
Illinois
Terry Hartl - [email protected]
Andrew Piskorz - [email protected]
Indiana
Brian Herbert - [email protected]
Rick Barton - [email protected]
Maryland
Skip Schlesinger - [email protected]
Missouri
[email protected]
Oklahoma
Don Jones - [email protected]
Pennsylvania
Timothy McMaster - [email protected]
New Jersey
Dave Torpey - [email protected]
Minutes from
the Board
3. Discussion and vote regarding acceptance of Dave and Virginia
Londeen, who
have met all training requirements, as new Contest Reps/independent
contractors.
.
Carol Whitebook made a motion to approve Dave and Virginia Londeen as Contest Reps/independent contractors. The motion seconded by
Wayne Lohman.
Vote:
10 yes, 0 no, 0 abstentions
The motion to approve new Contest Reps/Independent Contractors,
passes.
Philanthropy Committee: Tana Shupe
Attached is the proposed Grant-In-Aid Application that, with the board’s
approval, will be printed in the January issue of The Bullsheet, along with
the article announcing that was previously approved.
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
Wednesday, December 8, 2010
Kansas City, MO
At 7:00 p.m. Mike Lake, President of KCBS called the meeting to order.
Present at the meeting were the following members of the Board in person or by phone: Mike Budai, Gene Goycochea, Don Harwell, Paul Kirk,
Mike Lake, Wayne Lohman, Ed Roith, Tana Shupe, Candy Weaver, Merl
Whitebook, and Carolyn Wells, Executive Director.
At 7:07 p.m. Merl Whitebook, Secretary announced that a quorum was
present.
Members attending or calling in to meeting
Randy Bigler
Carol Bigler
Arlie Bragg
Thom Emery
Sunday Holler
Mike McCloud
Nolan Thunderman
Public Address
Sunday Hollar and Nolan Thunderman, discussed the Lansing, Ks.
Blues Brews and BBQ contest in relation to the denial by the Board of
Directors, as to the date for their contest. The organizer stated she has
performed a study and found that there were very few teams which would
be affected. She stated that a Saturday/Sunday contest would be an
economic hardship. That the contests in conflict with the requested date
have not filed for sanctioning prior to Dec 1st, and therefore have waived
their protected dates.
Minutes: Merl Whitebook
Merl Whitebook made a motion to approve the Minutes of the Meeting
of the Board of Directors, of November 10, 2010. The motion was seconded by Ed Roith.
Vote:
The motion to approve the Minutes of the Meeting of the Board of Directors, for November 10, 2010 passes.
Carol Whitebook joined the Board of Directors meeting.
Accounting and Financial Committee: Mike Budai
Mike Budai made a motion to accept the financial statements for November, 2010. The motion was seconded by Tana Shupe.
Vote:
Mike Budai presented an advisory budget for 2011. No action taken.
Merl Whitebook made a motion to approve the budget assumption from
the 2010 budget as to staff salaries. The motion was seconded by Don
Harwell.
Vote:
The Budget assumptions for staff salaries were approved.
Contest Rep Committee: Carol Whitebook
1. Carol Whitebook made the following motion:
That all KCBS Board consents obtained by e-mail, be based upon a
time period (48 or 72 hours typically) utilizing normal business days
(24hrs). The motion was seconded by Ed Roith.
Vote:
The motion to utilize business days to determine each period for e-mail
consents, passes.
2. Discussion and vote on removal of contest rep/independent contractor who is in violation of board
policies and procedures.. (passed to executive session)
The report is accepted by the Board of Directors, as presented.
Sanctioning Committee: Wayne Lohman
NEW CONTEST REQUESTS
1. Contest Name: Clarksberg/Thornbury National Barbeque Championship
Date Requested: 7/16-17/2011
Location: Thornbury/Clarksberg, Ontario, Canada
2. Contest Name: Anchor City Cook Off
Location: Centralia, MO
3. Contest Name: American Legion Triple STAR Post 299 “Pulling for
the Post”
Location: Raymond, IL
4. Contest Name: Up in Smoke on the Square
Location: Lincoln, IL
5. Contest Name: Monroe County Jam & River Raisin’ Rib Off
Location: Monroe, MI
6. Contest Name: Stand by Your Grill (This contest was tabled.)
Location: Fulton, MS
7. Contest Name: “I Got Smoked at Westfair”
Location: Westfair Council Bluffs, IA
DATE CHANGE REQUESTS
1. Contest Name: AZ BBQ Festival
Location: Scottsdale, AZ
2. Contest Name: Keystone Classic Barbeque
Date Requested: 10/7-8/11 Original Date: 10/1-2/10
Location: Harrisburg, PA
3. Contest Name: AR City Smoke-Off
Date Requested: 8/26-27 Original Date: 9/3-4/10
Location: Arkansas City, KS
4. Contest Name: Smoke on the Prairie BBQ Contest
5. Contest Name: Smokin in the Creek
Location: Sugar Creek, MO
6. Contest Name: BBQ at the Summit
Location: Dillon, CO
7. Contest Name: Clabber Girl Brickyard BBQ
Continued
on next page
Request to Speak at
KCBS Board Meeting
Member Name:_______________________________
Member #:___________________________________
Date of Board Meeting:_____________________________________
I want to monitor the meeting only: _________yes __________no
I want to speak to the Board: ___________ yes ____________no
If yes to speak, what agenda item or what topic do you wish to address? _ __________________________________________________
_________________________________________________________
I understand I will have 3 minutes to speak if marked above and will follow the
KCBS Board guidelines for Communication with the Board and Public Decorum
at Board meetings attached here to. If I have not asked to speak, I understand I
will only be granted the ability to listen to the meeting.
_______________________________________________ ___________________
Signature
Date
Deadline for submissions is as follows: Meeting Attendance, 24 hours; Speak at
meeting, 72 hours ; Limited to the first 25 to register per month
Minutes from the Board…
Continued
from
Page 6
Date Requested: 7/22-23//11 Original Date: 7/16-17/10
Location: Terre Haute, IN
8. Contest Name: Bayou Boogie
Date Requested: 4/15-16/11 Original Date: 4/30-5/1/10
Location: Covington, LA
9. Contest Name: Mainely Grillin & Chillin BBQ
Location: Eliot, ME
10. Contest Name: The Golden Acorn BBQ Fest
Location: Campo, CA
11. Contest Name: Polar Bear BBQ Challenge
Date Requested: 2/11-12/11 Location: Hallsville, MO
12. Contest Name: Belton Heritage BBQ Contest
Date Requested: 5/6-7/2011 Original Date: 4/30-5/1/10
Location: Belton, MO
Wayne Lohman made a motion to approve sanctioning of the Lansing
KS contests. The motion was seconded by Ed Roith.
Vote:
The motion passes. (The Board noted that the date was now free as
other contest did not renew their sanctioning prior to December 1, 2010
and therefore the issue of density and saturation was not an issue.)
Wayne Lohman made a motion to approve the remaining contest. The
motion was seconded by Tana Shupe.
Vote:
The motion to approve the above contest, passes.
(Note: The Scottsdale, Az is approved subject to discussions concerning financial assurances.)
Wayne Lohman made a motion to require Lewiston, Mt. to provide financial security and to secure the deficiencies of sanctioning within 5
business days. In the event the organizer of the Lewiston, Mt contest fail
to come into compliance, within 5 business days, then KCBS sanctioning
will be withdrawn. The motion was seconded by Don Harwell.
Vote:
The motion to obtain financial security and to cure the deficiencies of
sanctioning as to the Lewiston, Mt. contest, passes.
Marketing Committee: Candy Weaver & Tana Shupe
GABT Tour
2010 Tour is now complete and trailer / vehicle in storage. Final accounting will be finished this week, and proceeds will be reported/sent to
KCBS by the board meeting.
We are currently in the process of planning the ideal routing and logistics plans for the 2011 GABT schedule.
Truck discussions and research underway, pending tune up and tour 2
possibilities
The Rancher’s Reserve Beef Cup events are now complete. Rancher’s
Reserve will be participating in the annual KCBS Banquet as a sponsor,
where they will award prize money to the winners.
Merchandise
Total October sales: $1,338
Expansion of the merch line is on hold until KCBS / MMA inventory
discussions have been completed.
Web
Advertising sold for October: $1,365
Uploaded December Bullsheet
Uploaded MP3 of November’s BOD meeting
Adding new member items into the site’s navigation
Added Tour recaps and other news blurbs as needed
Revised KCBSgear.com is complete
Added KCBS Facebook Fan page feed to home page
Added Banquet registration page
PR
Social Media: Facebook page created for the GABT. Also using MMA,
KCBS, and GABT Facebook and Twitter pages to promote KCBS-related
events/promotion.
Sent Red Monkey E-blast
Working on E-blast for new KCBS merchandise website
Continued CBJ PR
Sponsorship Activities
In discussions with several major brands; will update latest info at
meeting
We expect the 2011 tour to be sold-out by end of December.
Banquet Activities
Will continue working with KCBS staff to facilitate Banquet activities
The Banquet sponsorship opportunities are sold-out.
MISC
Still need feedback from the board on the Music download opportunity
- custom, humorous BBQ songs (which samples were circulated to all
board members)
The date has been set for Sam’s Club’s private CBJ class in Bentonville:
December 17. Currently working on accompanying presentation.
The marketing report was accepted as presented, by the Board of Directors.
Ed Roith made a motion to go into executive session to discuss personnel or contractual matters. The motion was seconded by Merl Whitebook.
Vote:
The board went into executive session.
Merl Whitebook made a motion to come out of executive session. The
motion was seconded by Ed Roith.
Vote:
10 yes, 0 no, o abstentions
The Board returned to the business of the meeting.
2010 - 25th Banquet and Annual Meeting Committee; Paul Kirk
No Report
The Board of directors requested that since the Banquet is a month
away that the Banquet and Annual meeting committee present a written
report to the Board this week. The committee agreed to submit a report
to the Board, this week.
Education Committee: Paul KirkNo Report
Rules Committee: Candy Weaver
Working on Rules presentation for January’s Rules Meeting. Final suggested revisions to the rules will be compiled with the other five responses. Out of twelve head cooks asked, six gave responses. A questionnaire
will be prepared for attendees to complete which will correlate to the
presentation. This information will be compiled and presented to 2011
president for next year’s Rules Commit
The report was accepted by the Board of Directors as presented.
CBJ Committee: Ed Roith
A certified judge has asked that the Board consider giving partial credit
as a judge when this judge has been asked by the contest to be a table
captain. The request was based on the partial credit we give to a judge
having to judge the backyard contest. A similar type program would be
appreciated. As this is my last month as chairman.
The Board discussed the matter and no motion was made to provide
additional credits. The Board express the policy that only one signature
may be awarded at one contest.
Ed Roith made the following motion:
“Whenever a CBJ serves as a Judge or a Table captain at a KCBS contest, where they participate in all four of the KCBS meat categories,
(Chicken, Pork Ribs, Pork, and Brisket) then the Contest Rep is authorized to sign their book for a single credit.” The motion was seconded by
Merl Whitebook.
After discussion, the motion was withdrawn.
New Ideas Committee: Merl Whitebook
1. Determination on the appropriate board reaction and or action when
the rules of the board are not followed or there is a serious breach of ethical conduct which affects the ability of the Board to properly function.
In May the Board passed the following board rule as to “any intended
e-mail blast sent by MMA for KCBS or by KCBS, the e-mail blast must
be submitted in advance to all members of the Board for comment. The
members will have 48 hours to comment. Should there be an objection
by any member of the board, then the executive director and the president will direct how the e-mail blast will be handled.”
In June an e-blast was sent out where the Marketing co-chairpersons
approved an e-blast without notifying the Board.
On 6/23/2010 11:44 PM, Tana Shupe wrote:
“I agree with Candy, and maybe Carolyn can confirm this. I can’t imagine why the entire board would need to see it unless, for some reason,
they need to approve the expense ... and I believe that is already covered.
Great job, Julie!”
:) Tana
In November an e-blast was sent our where a co chairperson of the marketing committee approved an e-blast over the objection of two members
of the Board, and without submitting to executive director and president
to authorize, modify or reject.
On 11/29/2010 12:58 p.m., Candy Weaver wrote:
“Why would this be an agenda item? Why further board approval? Your
objection and Gene’s objection and Carol’s timing objections were the
only concerns. I released the e-blast based on only three objections and
one of those was a timing objection, not content driven. More positives
than negatives, e-blast approved and in process of being sent now.
Should Carol want to add a timing of notifications change, that would
be her call.
Candy”
In May a member of the Board kept material information from the Board
where the Board was making a substantial financial sponsorship in the
event involved.
On 5/12/2010 11:26 a.m. Tana Shupe wrote:
“My contact with Helen Brett emailed to let me know she has been
on vacation ... and that she was just told that Helen Brett will not be
Minutes from the Board…
Continued
from
Page 7
involved in the Louisiana Tailgate & BBQ Festival. I asked her if she
could share with me why they will not be and am waiting for her reply, but
wanted to let you know because it does concern me since the website and
Enthused Partners have published that there will be plenty of vendors,
etc. Maybe I’m just panicking, but wanted to keep you updated. I’ll be
back in touch if I hear from Leane again. For the present, however, I
don’t want to share this with the board.
:) Tana
What should be the proper response by the Board? We should have
a policy of understanding of an appropriate response, by the Board of
Directors when members of Board actions’ are contrary to the rules and
policies of the Board of Director. I request the board to further discuss
the appropriate response by the Board.
The Board discussed the issue of compliance by members of the Board
with existing Board policies.
No further action was taken.
2. New Ideas Committee has modified the contestant critique and the
organizer critique. The major emphasis was to make all three critiques
use the same terminology. Please review the attached critiques.
Merl Whitebook made a motion to approve the contestant critique and
organizer critique as revised for 2011. The motion was seconded by Don
Harwell.
Vote:
10 yes, 0 no, 0 abstention
The revisions for the 2011 contestant critique and organizer critique
were approved.
3. I hereby move that the rules concerning the signing of “Certified
Judge Contest Verification Record be limited to the following, (without
exceptions or special circumstances.) I have been told by CBJ’s that
many Contest Reps apply the present rules and exceptions in a different
manner. Therefore the rule should read:
Whenever a CBJ serves as a Judge or a Table captain at a KCBS contest,
where they participate in all four of the KCBS meat categories, (Chicken,
Pork Ribs, Pork, and Brisket) then the Contest Rep is authorized to sign
their book for a single credit.”
(The motion was discussed as part of the CBJ report. The motion was
withdrawn.)
The report was discussed and accepted as presented by the Board.
Membership Committee: Gene GoycocheaNo Report
Technology Committee: Don Harwell
Web:
Created MP3 of November board meeting for posting on our web site.
Completed Testing Member’s Profile and Election information page on
WEB
Contest Program
Have received three responses for RFP after it was reopened
RFP’s reviews in final stage.
Members call-in
No updates or changes of how members call into the meetings have
been made as of yet. Would like from members, if someone know a free
way for KCBS and member to use a phone to call into the board meeting
please email [email protected]
Elections: In order to assist members who have had trouble in the past getting
their username and passwords to vote, members will be able to go to our
web site and retrieve their username/password if needed. Article by Merl
and I will be on Web and Bullsheet to aid members on how to vote.
Along with the election of candidates, the voters will be surveyed on
their opinion on two questions. Question 1:
Do you believe that related person should be allowed to serve on the
board of directors of KCBS, at the same time? Yes or No
Question 2.
I would support the change in KCBS that would require some Board
Members to be elected by regions. Yes I support this statement or No
I do not support this statement
cussion was indicated.
Contests Past
The Board reviews past contests.
4th Annual Sun City Festival BBQ Cook-Off
Plant City Pig Jam
Bandits BBQ Shootout
Christmas on the River
Get Your Pig On
There were no issues to be discussed by the Board, as to the past contest.
Strategic Funds Committee: Candy WeaverNo Report
Nominating Committee: Merl Whitebook
The Kansas City Barbeque Society 2011 election for members of the
Board of Directors begins on January 3, 2011 and ends on January 13,
2011.
This year there are four - three year terms to be filled, and one - two
year unfulfilled term.
You will be able to vote for up to four candidates, the open two year
unfulfilled seat will be filled by the candidate receiving fifth place in the
voting.
The election will be conducted by ElectionsOnline, paper ballots may
be requested from the KCBS office.
The winners of the board seats, will be announced during the annual
banquet in Kansas City, KS, on January 15, 2011
The candidates certified by the nominating committee to run for a position as a Director of Kansas City Barbeque Society this election are:
Candidate
Ford Alison
Sonny Ashford
Randy Bigler
Arlie Bragg
Mike Budai
Thom Emery
John Kirby
Scott Kuklin
Dale Newstrom
Tana Shupe
Mark Simmons
Jim Stancil
City/State
Sparta, MI
Plattsmouth, NE
Huntsville, AL
Mt. Juliet, TN
Olathe, KS
Thousand Palms, CA
Baltimore, MD
Simi Valley, CA
Carterville, IL
Tullahoma, TN
Independence, MO
Oxford, GA
On January the 3rd, each member in good standing will receive an
email on how to vote.
Should any member have a problem receiving their voting information
by email on January 3rd, assistance can be found on our web site www.
KCBS.US
Go to www.KCBS.Us
Login to Member Sign In (at top of Home Page)
After you are logged in, Click “Resources” (beside Shop KCBS)
Under Resources, click “My Profile”.
Review your email address(very important) and your profile information
If your profile needs to be updated, contact the KCBS office.
For election information Click the:
“Click here to have your election username & password emailed to the
email address”
Note:
Your election username and password is not valid until 01/03/2011.
Usernames and passwords are in testing now and only starting January
the 3rd will your correct username and password be available.
Should you have other issues in the voting process or require additional
election assistance, please contact us at [email protected]
Merl Whitebook Don Harwell Nominating Committee Election Committee
The report was accepted as presented by the Board of Directors.
Old/New Business
Tabled from July 2010: Mike Lake – Discussion of response to Cease
and Desist letter for infringement of KCBS proprietary property. Discussion of license options with NEBS. Carolyn advised that the she did not
believe our Legal Representatives had sent the appropriate letters. The
matter was tabled until January, 2011 for a conference all with legal over
intellectual property issues.
Tabled from October 2010: Gene Goycochea – Motion to purchase new
truck. A Committee is to be formed and appointed by Mike Lake to research the cost and projections of purchasing a replacement truck for the
KCBS Great American BBQ Tour. Report by committee to be presented to
the Board at the November 2010 meeting with consideration of motion.
This matter was tabled until January 2011.
Compensation for volunteer (passed to executive session)
Selection for the 2010 “Gary Wells’ Sportsman Award” (passed to
executive session)
Tabled from November 2010: Merl Whitebook
Request of Mike Budai, Treasurer for a report as to the expenses associated with sponsors at the 2011 banquet, as required by the MMA
contract as to sponsorships and expenses.
Special Committee to review Board Member’s actions:
The Committee is in review of documents to see if a motion to censure
should take place, as a result of actions of a member of the Board.
No report was provided to the Board, and no motion to approve expenses was presented..
The report was accepted as presented by the Board except where dis-
Tabled from November 2010: Candy Weaver:
Discussion of request by Wired Barbeque asking permission to do a
live webcast at the Banquet. After deliberation on quality issues, scope
of activity, non-solicitation of other potential providers of this service
and possible dilution of member attendance at the event, Candy Weaver
made a motion to approve Wired Barbeque permission to do a live webcast at the Banquet. The motion was seconded by Tana Shupe.
Vote:
The motion to give permission to Wired Barbeque to provide a live
webcast, fails.
New Business:
Motion by Candy Weaver
Since there will be at least 25% of the board next year being newly
elected board members, I would like to propose the following motion:
KCBS Secretary compile a list of working rules (rules enacted at board
meetings, not contained in Bylaws), referenced with the date of enactment of each. This list will be added to on a quarterly basis in the future. The motion was seconded by Tana Shupe.
Following discussion, the motion was withdrawn.
Carol Whitebook made a motion to remove a contest rep/independent
contractor who declined to follow the rules of conduct and procedures
which are required of a contest rep/independent contractor who performs services on behalf of KCBS, subject to a 30 day right to appeal
along with proof of compliance of all rules of conduct and procedures
for a contest rep/independent contractor of KCBS. The motion was
seconded by Merl Whitebook.
Following discussion by the Board of Directors a vote was taken as
follows:
Mike Budai, Gene Goycochea, Don Harwell, Paul Kirk, Wayne Lohman, Ed Roith, Tana Shupe, Candy Weaver, Carol Whitebook, Merl Whitebook yes
yes
abstain
abstain
no
yes
no
abstain
yes
yes
Because of the abstentions, there was a not a majority vote and Mike
Lake therefore cast his vote.
Mike Lake
yes
The motion to remove a Contest Rep/Independent Contractors who
declined to follows rules and procedures, passes.
Don Harwell made a motion to provide a lifetime family membership to
a volunteer who has provided extraordinary service to KCBS. The motion
was seconded by Tana Shupe.
Vote:
The motion to provide a lifetime family membership to a volunteer,
passes.
Ed Roith made a motion to move into executive session. The motion
was seconded by Candy Weaver.
Vote:
The Board went into executive session.
Don Harwell made a motion to end executive session and return to the
order of the business of the meeting. The motion was seconded by Paul
Kirk.
Vote:
The Board returned to the business session.
Don Harwell made a motion to award the Gary Wells Sportsmanship
Award to a member of KCBS. Merl Whitebook seconded the motion.
Vote:
The motion passes.
The Board considered the appeal by a team, who was banned for one
year and received one year probation thereafter for cooking with gas in
Parker, Co. After consideration, no motion was made concerning the appeal, by the Board of Directors.
Merl Whitebook, clarified with the Board that all contest between January 1st through December 31st, do count for the purpose of calculating
KCBS Team of the Year (TOY).
Paul Kirk made a motion to adjourn the meeting of the Board of Directors at 10:55 p.m. The motion was seconded by Carol Whitebook.
Vote:
10 yes, 0 no 0 abstentions
The meeting was adjourned at 10:55 p.m.
Respectfully Submitted
Merl Whitebook, Secretary Kansas City Barbeque Society
Board of Directors
Minutes of the
Special Meeting of the Board of Directors
December 20, 2010
Kansas City, Mo
A special meeting called by Mike Lake President with 5 days notice by
USPS mail to all members of the Board of Directors.
At 7:00 p.m. Mike Lake, President of KCBS called the meeting to order.
Present at the meeting were the following members of the Board in person
or by phone: Mike Budai, Gene Goycochea, Don Harwell, Paul Kirk, Mike
Lake, Wayne Lohman, Ed Roith, Tana Shupe, Candy Weaver, Merl Whitebook, and Carolyn Wells, Executive Director.
7:05 Merl Whitebook stated that a quorum was present
Members attending in person or by phone:
Arlie Bragg
Mike Budai presented the board with an outline of the cost associated
with sponsorship of the annual banquet:
KCBS 2011 Banquet
Expenses:
Arrows for Sign (7)
Easel Signs (17)
Podium Sign (1)
Program (550)
Lanyards (1,000)
$60
$870
$55
$650
Total Expenses
Merl Whitebook made a motion to approve the cost associated with sponsorship as presented in the amount of $3,290.00. The motion was seconded by Ed Roith.
Vote:
The motion to approve the expenses associated with sponsorship at the
annual banquet was approved.
Merl Whitebook made a motion to move into executive session. The motion was seconded by Carol Whitebook
Vote:
10 yes, 0 no, 0 abstentions,
The motion to move into executive session passes.
Merl Whitebook made a motion to come out of executive session. The
motion was seconded by Paul Kirk.
Vote:
The motion to move out of executive session passes
Candy Weaver made a motion to approve bonus compensation to full
time employees of KCBS. The motion was seconded by Paul Kirk.
Vote:
The motion to approve bonus compensation to full time employees of
KCBS, passes.
Don Harwell made a motion to modify the non binding consensus questions , due to space limitations on elections online. The motion was seconded by Gene Goycochea.
“Should related persons be allowed to serve on the KCBS Board of Directors at the same time.”
Vote:
10 yes, 0 no, 0 abstentions.
The motion to rework the question on the ballot for an opinion of the
members, passes.
Paul Kirk made a motion to adjourn at 7:55 p.m. The motion was seconded by Mike Budai.
Vote:
10 yes, 0 no, 0 abstain
The special meeting was adjourned.
Respectfully submitted
Merl Whitebook, Secretary
Board of Directors
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]
It’s February and we have already planned out what we are having for
our party for the big game. Now it’s time to plan for a Great meal for our
Significant Other or partner for Valentine’s Day.
Start with a simple cheese tray or one I like is Brie en Croute, of course
with a little wine. A good French Champagne, an Italian prosecco or another sparkling wine. For a non-alcoholic alternative, serve sparkling cider
or grape juice. Bubbles and creamy cheese make for a great combination.
Brie en Croute
1 small wheel of Brie
1 sheet of puff pastry
1 small jar of apricot preserves
A pinch or two of salt
Egg wash (1 egg whisked together with one teaspoon of water)
Preheat oven to 375 degrees, F.
Flatten your piece of puff pastry, and then roll it so it is about 1/8”3/16” thick. Set the small wheel of brie on the pastry just for reference,
and then cut a circle of puff pastry large enough to wrap all the cheese
entirely. Reserve the extra dough because you’ll be using some of it later.
Brie rind is edible, so just leave it on. Mix a pinch or two of salt into
the apricot preserves and spread it in a thick layer on top of the wheel of
cheese.
Place the center of the circle of pastry over the center of the cheese,
right on top of the jam. Gently press the pastry down the sides of the
wheel of cheese. Turn the whole thing upside down and pleat and seal the
pastry. Just press all the edges firmly together, but don’t press straight
down, or you’ll mess up your layer of jam.
Turn the pastry covered wheel right-side up again. Put it on a parchment-lined baking sheet, and press down from the sides, just to make
sure the cheese is sitting fairly level on the sheet. Cut a couple of heart
shapes out of the extra pastry - or you could cut out your Valentine’s
initials or just some leaf or flower shapes. Use a little of the egg wash
to “glue” these cut outs to the top of your wheel. Now, brush the entire
wheel with a thin coat of egg wash. This will help it to get shiny and
brown in the oven.
Bake for 20 minutes or so, until the pastry is a nice golden brown. Remove from the oven and let cool for a few minutes. Serve with crackers,
toasted slices of baguette and maybe some fresh fruit.
For your second course a nice light soup would be nice and your third
course your favorite salad with your favorite salad dressing.
My vegetable I choose steamed asparagus with butter on it and my
starch a simple rice pilaf or a Risotto.
My choices for my entrée are Chateaubriand, with Béarnaise Sauce,
Pork Tenderloin with an Apricot Glaze, Grilled Veal Chops with a Jalapeno
Glaze, Grilled Salmon or Tuna and the list goes on. I choose the Chateaubriand, with Béarnaise Sauce.
Chateaubriand, with Béarnaise Sauce
Chateaubriand for Two
1 thick, center cut tenderloin steak, approximately 1 pound
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 shallot, minced
4 ounces full-bodied red wine
4 ounces demi glace
1-tablespoon butter, softened
2 teaspoons minced fresh tarragon
Whole tarragon leaves, for garnish
Preheat your oven or smoker to 375º F.
Liberally sprinkle salt and pepper on the steak.
Preheat an oven-safe heavy skillet or sauté pan over medium-high heat.
Depending on your stove, this could take 4 or 5 minutes. I set a timer to
make sure I’m not rushing.
Add the butter and oil to the pan. When the butter stops foaming, sear
the meat on all sides until well browned. Place the meat in the hot pan,
and do not move it for at least 2 minutes. With tongs, turn the meat and
continue searing. If the meat sticks to the pan, leave it for another few
seconds. When the sear is complete, the meat will release on its own, so
be gentle and patient. Keep an eye on the heat, you may need to adjust it
up or down to maintain a good “sizzle ‘without burning the meat.
Remove the meat from the pan, and place an oven-safe rack in the
cooking pan. Put the meat on the rack and roast in the oven until the
meat has reached an internal temperature of 125º to 135º degrees F medium rare, longer if desired. Use a probe thermometer so you don’t have
to keep opening the oven. Alternately, check the internal temperature
with an instant read thermometer after ten or twelve minutes. Remove
from the oven. Put the meat on a warmed platter to rest for about 15
minutes. The temperature will continue to rise, and your meat will be a
perfect medium rare.
Your opinion matters at KCBS
By Merl Whitebook
Time and time again, KCBS Board members receive e-mails from our
members with a comment regarding a contest, they recently cooked at.
Fortunately a vast majority are pointing out why the contest was a success. We often inquire if they filled out a contest critique? The answer
uniformly is in most cases in the negative. The primary reason given
for not filling out the form was two fold: First, the form did not ask any
meaningful questions and second, no one reads the critique forms.
KCBS has put the Organizer Critique, Contestant Critique and the
Contest Representative Critique online, at www.kcbs.us website. We
have attempted to ask questions which matter to our members and the
success of the event. We have added a portion where by, you are requested to provide ratings as to many issues.
Please take time to look at the next critique form you receive. If you
don’t receive one, ask the Contest Rep for a critique. We would like to
know your suggestions.
Please fill out these forms. Let both the Organizer and KCBS know
how things are going. It is important to find out the best practices as
well as any deficiencies. The Board of Directors each month, reviews
issues which are identified by your responses. Thereafter the KCBS
Board addresses the issues with the Organizers. We appreciate the information provided by our members.
We hope this will aid each contest in improving the event, and overall
improve competition and participation. If you have additional ideas,
please make these suggestions to New Ideas Committee. mwhitebook@
kcbs.us .
Note to Contest Representatives: we have added a print function to
the Contest Representative critique for your convenience.
While the meat is resting, prepare the sauce. You should have plenty of
oil/butter left in the cooking pan. Place the pan over medium heat - careful, it has been in the oven. Make sure you have an oven mitt, because
the handle can burn you. Add the minced shallot and sauté until translucent, but not browned.
Add the red wine. Turn the heat up to medium high and reduce by half.
Add the demi-glace to the pan and reduce for a couple of minutes until
the mixture is somewhat syrupy. Taste for seasonings, and add salt and
pepper if necessary. Stir in the minced tarragon and remove from the
heat. Swirl in the softened butter right before serving. This will help to
further thicken the sauce and impart a lovely sheen.
For a classic presentation, slice your Chateaubriand in half diagonally
and serve on warmed plates with the sauce spooned over. Garnish with
some fresh tarragon leaves.
Serve with a nice red wine if desired a good beer also workd.
For dessert decadent, hand dipping strawberries in chocolate. Don’t
worry, I’m not talking about tempering chocolate. Adding just a bit of
vegetable oil to melted chocolate chips will give you a great coating
chocolate that will set up with a nice shine.
Chocolate Dipped Strawberries
1 - 12 oz. bag of semisweet chocolate chips
2 tablespoons vegetable oil
Fresh whole strawberries
Cover a baking sheet with a sheet of parchment paper or wax paper.
In a large metal bowl set over a pan of simmering—not boiling—water,
melt the chocolate chips. Stir frequently, and make sure that the water
in the pan does not touch the bottom of the bowl.
Thoroughly stir in the vegetable oil. Stir well, but try not to make any
bubbles in the chocolate. You want it to be as smooth as possible so your
dipped strawberries look perfect.
Cool the chocolate to room temperature, stirring frequently. Right before you are ready to dip the strawberries rinse them off in cold water
and dry them gently but thoroughly. Make sure the berries are dry before
dipping.
Holding a strawberry by its green top and dip the strawberry in the
chocolate so only a little of the red is showing. Swirl the strawberry in
the chocolate to make sure it is well coated. You might have to use a
spoon to drizzle the chocolate over the berries when you start to run low
on chocolate.
Lift the berry up and let some of the excess chocolate drip back into
the bowl. Set the dipped strawberry on its side on the paper-lined cookie
sheet. Continue dipping until you either run out of strawberries or chocolate. This recipe will probably make about 30 dipped strawberries, depending on the size, so you will have plenty.
Once all the berries are dipped, put the tray in the refrigerator until you
are ready for dessert.
Serve with champagne, or for a nice and unexpected change of pace,
try a rich ruby port or maybe Rosa Regale, a light pink Italian sparkling
wine produced by Banfi. Rosa Regale tastes of red berries and roses and
pairs remarkably well with dark chocolate.
Next month we will celebrate St Patrick’s Day.
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
How do I know what the
judges are looking for?
SteelCraft Smokers.com
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Specializing in continuous feed charcoal insulated smokers
All welded construction, 12 gauge steel inside & out
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Call today,
1-800-504-2036
E-mail,
[email protected]
One of the most asked questions when it comes to competition BBQ is
“how in the world do you know what the judges are looking for when they
sample your wares?” To the outsider, the judging process is somewhat of
a mystery. After receiving a short answer and explanation of the judging
process the initial question is usually followed with the inevitable question, “how do I become a judge?”
When one first enters the field of competitive BBQ cooking the usual
approach is to prepare your entry as you would for your family and friends.
While this is occasionally successful, most seasoned pit masters will tell
you one of the earliest lessons they learned was, “cook for the judges”.
The answer to the question ‘what are the judges are looking for?’ is
many times as elusive as the famed Sasquatch, leprechauns or the loch
mess monster. I surely can not offer a hint as to the whereabouts of these
famous mythical creatures; I can, however, give a few suggestions to help
shed some light on the mystery of the judge and the judging process.
The first, and perhaps easiest thing to do is to speak with some other
competitors, preferably teams that have competed in previous contests
that you are preparing to enter. This is a good idea even for experienced
teams that may be venturing out of their regular area and visiting other
parts of the Country for the first time. Find out what the local judges like,
what has been successful, what has flopped. If you are new to the circuit
and are not comfortable asking a veteran pit master a specific question,
visit one of the many forums, here you may find folks that are willing to
share their past experiences with a team new to the circuit.
My next suggestion has been stated here before, take the class to become a KCBS certified BBQ judge. A must for anyone that wants to seriously compete. Taking the judging class has several benefits. The first
is, as a new competitor the class serves to educate you to the judging
process. You will learn the entire procedure that occurs when you place
your box onto the judges table at a contest. The instructor will explain
how scores are given, what constitutes a DQ, (disqualification), and what
you as a cook should avoid. Legal garnishes will be explained as well as
an updated summary of all of the current KCBS contest rules. Invaluable
stuff.
Also during the judging class you will learn what the judges are looking
for with each of your submissions. What is the proper doneness for a rib?
How to tell if your brisket is properly cooked and so on. You will see turnin boxes with legal contest submissions as well as boxes that would get
you the dreaded DQ. In short, if you are going to compete, it makes sense
to learn what the folks that will be judging your food are being taught.
The other upside is you are then qualified to actually judge a contest.
This being said, I would advise you to do just that, get out and judge a
few contests. Here you will see the workings of a contest from an entirely different angle. You will see boxes prepared by other contestants,
some experienced, some not. While there is no talking allowed during the
actual judging process, there is plenty of time for discussion with your
fellow judges before and after the official portion of the contest, again,
a great source for information as to what the judges are looking for when
tasting your entries.
Judging classes are held in numerous locations all around the Country
at all times of year. You will find them listed on the KCBS website as well
as in the Bullsheet. Sign up and become a KCBS certified BBQ judge,
it will help you better understand what the judges are looking for when
sampling your contest submissions.
Reflects Heat
it really works!!!
• Low pitch for better stability in the wind •
• Systems include a storage container •
• Straight-forward Quick and Easy set-up •
Canopy System Kits - Sold Factory Direct
10x10 - $89.95
12x10 - $89.95
10x20 - $129.95
16X20 - $159.95
12x20 - $139.95
20x20 - $179.95
Shipped UPS - Prepaid or COD
Heavy-duty, free-standing, silver-top canopy c a l l f o r o u r l a t e s t c a t a l o g
system kits. Uses 1
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S H E LT E R S Y S T E M S
800-650-7004
By:
T. Michael Garrison,
Master Certified Judge
The competition BBQ circuit slows
to a crawl, at least in the MidWest,
once wintertime temperatures arrive and snow starts blowing. Jerry
Bressel, Bryan Beier and myself
gathered around the fireplace at the
Bristol Seafood House in Leawood,
Kansas, to enjoy some oysters, mussels, and libations with our flying
and BBQ friends. We had a great
time, protected from the weather,
and sharing BBQ and flying stories. (see photo) However we also take
advantage of this lull to finalize our travel plans for 2011 and hone
up our skills and knowledge of BBQ
from local experts.
Backyard Bash, in Parkville, Missouri, always has a warm and wonderful open house during the coldest
months. Jay “Mr Brisket” Mathiesen
prepared some of his top notch brisket for sampling by his guests, along
with many other goodies. One of the
top grills in the BBQ world would be
Weber. This year they have introduces their Weber Gourmet model. Jay
described the features of this new product to me during the open house.
(see photo) In the center of their traditional circular grating is an insert
for the preparation of different meats. In the photo is their cast iron
model, which seems to be the favorite of
Weber grillers. Christopher Marks, son of
American Royal Grand Champion Chris
Marks, demonstrated to me the conversion of a slab of spare ribs to St Louis
style ribs, and the preparation of the slab
for award winning smoking. (see photo)
Another favorite haunt of the Flying
BBQ Judges is Smoke and Fire in Overland Park, Kansas. Jim and Joan Cattey
have created a one stop shop for everything in BBQ. Each weekend, Steve Samazin prepares something special
in their indoor BBQ cooking area. Steve shared many of his secrets with
me on the preparation of his lemon
garlic shrimp. As he was putting on
his latex gloves he told me he was
practicing for his entry into medical
school. Steve’s pulled pork is one of
the best. He spent time counseling
me on the preparation of Prime Rib
on the smoker. He is truly a Master at
his craft and Roberta and I enjoyed
an outstanding 9 pound standing rib
roast to make the holidays more enjoyable.
In my view the leading smoker on the market has to be the Good
One. Both Jerry and I use the Open Range model which is remarkable
for temperature maintenance. For long cooking times, like brisket or
pulled pork, you can load this smoker, walk off and leave it for hours.
The Good One introduced a new model this year, the Pony Express. This
is a smaller unit for the occasional
smoker that doesn’t need the larger capacity of the Open Range or
Marshal, and it is less expensive.
Jim and Sam Cattey demonstrated
the features of this new model to
me and emphasized what this unit
will do for the casual BBQ smoker.
(see photo)
Our 2011 judging season kicks
off with the Winter Q, to be held
in Great Bend, Kansas. This was our top contest last year and we look
forward to this early event, which draws many Grand Champion teams.
The event is adjacent to the Great Bend airport, where we land, and the
wonderful folks at Circle Aviation always take very good care of us. They
provide transportation to the event. We always look forward to an event
Rep’d by Dennis and Linda Polson. The Flying BBQ Judges are looking
forward to seeing you on the circuit in 2011.
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.
I have had several request on how to set-up or find out if there is a
ServSafe Class in their area. If you go to the ServSafe web site listed
below and follow the chart below it will tell you where they are in your
area or state. For instance this year in the state of Colorado there 52
classes listed.
http://www.servsafe.com/Trainingsearch.aspx
Find a Class
Use this locator to find training and exams in your area.
Print this handbook (En español) for assistance with preparing for the
ServSafe Food Protection Manager Certification Examination.
Search Criteria:
Course: Please select a course
Servsafe Food Safety Manager Training and Exam
Servsafe Food Safety Manager Exam Only
Servsafe Alcohol Training and Exam
Language: English
Spanish
Korean
Chinese
Proximity: In Zip Code note: In US Only
Country: United States
Beginning Between [Date m/d/y] and [m/d/y]
Online
NOTE: ServSafe Food Safety print-based exams are available in English, Spanish, Chinese, Korean, Japanese, French Canadian and Large
Print. ServSafe online exams are available in English, Spanish and Chinese. ServSafe Alcohol Online and Advanced Exams are available in English Only. ServSafe Alcohol Primary Exams are available in English and
Spanish.
The Instructors/Proctors listed on ServSafe.com are not employees,
agents, contractors or representatives of NRA Solutions or any NRA Solutions’ affiliated entities. Listing them or their Web site listings on the
NRA Solutions’ Web site is done as a courtesy and as a possible resource
to the reader, and not as any endorsement by nor any legal responsibility
for their work or actions by NRA Solutions.
Visit KCBS.US!!!
Grants-In-Aid Now Available!
The Education and Philanthropy Committees of the Kansas City Barbeque Society Board of Directors are pleased to announce that your
Board of Directors has approved a minimum of $15,000 be allocated
annually in a grant program for children of KCBS members, with awards
ranging from $1,000 - $5,000. Grants will be awarded to children of
current KCBS members, with the requirement that parents must have
been a member/s in good standing for a minimum of three years.
A special committee of members from both the Philanthropy and
Education Committees will accept applications beginning February 1,
2011, and ending on April 1, 2011, with the first grants being effective
in September 2011. Consideration will be given for admission to both
college and post-secondary technical schools. Applications should be
addressed to Grant-In-Aid Committee, Kansas City Barbeque Society,
11514 Hickman Mills Drive, Kansas City, MO 64134. Applications and
other required documents must be received in the KCBS office no later
than April 1, 2011. Applicants may use the application included in this
issue of The Bullsheet or may obtain an application by calling the KCBS
office at 1-800-963-5227.
The Grant-In-Aid Committee will review the applications to determine
the recipients, report its recommendations to the KCBS Board of Directors for final decisions at its May meeting, and will notify recipients no
later than May 31, 2011.
Competition
BBQ
Cooking Classes
Old
SchOOl
VS.
HigH
TecH
A world class barbecue school!
C H A R C OA L O V E N S S I N C E 1 9 4 8
Unique Features & Benefits
6
ADJUSTABLE FIRE BOX &
COOKING STYLE INDICATOR (1)
7
GREASE DRAIN SYSTEM (2)
FULL-WIDTH FIRE DOOR (3)
COOKING GRILLS (4)
4
HEAT DEFLECTOR (5)
THERMOMETER (6)
8
2
VENTLESS HOOD (7)
DUAL DRAFT VENTS (8)
3
5
ASH PAN (9)
FEATURING:
Johnny Trigg
&
Rod Gray
Yorktown, Virginia
March 18th & 19th, 2011
To enroll or for more information please visit
www.pelletenvy.com
816-225-1155
1
9
· www.hastybake.com
· For more information
call: 800-4AN-OVEN
· We recommend using
Hasty-Bake Hardwood Charcoal
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.”
02/04/2011
Westmont, IL
Instructor(s): Scottie Johnson/
Mike Wozniak
Contact: Scottie Johnson
[email protected]
02/05/2011
West Des Moines, IA
Instructor(s): Brian Sweeney
Contact: Mike Schmitt
515-229-9713
[email protected]
http://www.grillnoutiowa.com
02/12/2011
Parkville, MO
Instructor(s): Chris Marks
Contact: Beth .
816-587-9990
http://www.backyardbashkc.com
02/18/2011
Sperry, OK
Instructor(s): Donny Teel
Contact: Donny Teel
918-633-0673
http://www.buffalosbbq.com
02/18/2011
Lake Havasu City, AZ
Instructor(s): Kelly Wertz
Contact: Kelly Wertz
620-792-7892
[email protected]
http://www.4legsupbbq.com
02/18/2011
Hammond, LA
Instructor(s): Rod Gray/Johnny
Trigg
Contact: Rod Gray
816-225-1155
[email protected]
http://www.pelletenvy.com
02/19/2011
Parkville, MO
Contact: Beth .
816-587-9990
http://www.backyardbashkc.com
02/26/2011
Milledgeville, GA
Instructor(s): Melissa Cookston
Contact: Melissa Cookston
901.233.9898
[email protected]
http://www.yazoosdeltaq.com
03/04/2011
Overland Park, KS
Instructor(s): Rod Gray
Contact: Rod Gray
816-225-1155
[email protected]
03/05/2011
West Des Moines, IA
Instructor(s): Brian Sweeney
Contact: Mike Schmitt
515-229-9713
[email protected]
03/12/2011
Kansas City, KS
Instructor(s): Bob Snelson
Contact: Robert Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
03/18/2011
Yorktown, VA
Instructor(s): Rod Gray/Johnny
Trigg
Contact: Rod Gray
816-225-1155
[email protected]
03/18/2011
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
03/19/2011
Great Bend, KS
620-792-7892
[email protected]
02/25/2011
Clermont, FL
Instructor(s): Rob Rub” Bagby”
Contact: Rob Bagby
863-206-9363
[email protected]
http://www.swampboys.com/
WinterQSchool.htm
03/26/2011
Sellersburg, IN
Contact: Hal Wagner
812-786-9802
http:www.charcoalandmore.com
02/26/2011
Walnut Creek, CA
Contact: Henry Laredo
925-280-0200
[email protected]
http://www.diablogrill.com
03/26/2011
Great Bend, KS
620-792-7892
[email protected]
03/27/2011
Sellersburg, IN
Contact: Hal Wagner
812-786-9802
http:www.charcoalandmore.com
03/30/2011
Shawnee, KS
Instructor(s): Rod Gray
Contact: Eric Ely
913-742-6403
[email protected]
http://www.cityofshawnee.org
04/10/2011
Sumner, Wa
Instructor(S): Paul Kirk
Contact: Charlie Branks
253-891-1789
04/16/2011
River Falls, WI
Contact: Tonette May
715-781-1009
04/16/2011
Kansas City, KS
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
04/17/2011
Whistler, Bc
Contact: Dusty’s Bar & Bbq -Creekside
604-905-2171
04/23/2011
Franktown, CO
Instructor(s): Bob Oldfield
Contact: Bob Oldfield
303-503-8665
[email protected]
http://www.franktownfirewood.
com
04/29/2011
Cleveland, OH
Contact: Dan Malto
440-327-6242
http://www.heatexchangeonline.
com
04/30/2011
Cleveland, OH
Contact: Dan Malto
440-327-6242
http://www.heatexchangeonline.
com
05/14/2011
Quad Cities Area, IL
Contact: TBA
05/14/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
06/04/2011
Mission, Ks
Contact: Billy Rodgers
913-549-4958
[email protected]
06/11/2011
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
07/09/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
08/13/2011
Kansas City, KS
913-471-4669 or 816-507-3728
[email protected]
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]
Committed to Cooking, Competition & Professional Development
please call the contact person as indicated for fees, applications, etc.
UPCOMING KCBS BBQ judgING CLASSES
02/05/2011
Terre Haute, IN
Certified BBQ Judging Class
Contact: April Osburn
812-478-7113
[email protected]
02/05/2011
Livingston, AL
Contact: Stephen Liverman
205-652-5405
[email protected]
02/10/2011
Great Bend , KS
Contact: Kent Romine
620-793-2985
[email protected]
02/19/2011
Bixby, OK
Contact: DENNIS LOUDERMILK
918-622-4530 x100
[email protected]
02/19/2011
Lexington, NC
Contact: Chad Hodges
336-906-2889
[email protected]
02/24/2011
Lake Havasue City, AZ
Contact: Skip Ramsden
928-680-3815
[email protected]
http://www.havabbq.com
03/05/2011
Des Moines, IA
Contact: Anne Rehnstrom
515-223-2622
[email protected]
03/05/2011
Anderson, CA
Contact: David Duarte
530-365-1305
[email protected]
03/05/2011
McPherson, KS
Contact: Jennifer Burch
620-241-3303
[email protected]
http://www.yazoosdeltaq.com
03/12/2011
Grand Rapids, MI
Contact: Roger Gren
616-263-6063
[email protected]
03/12/2011
Enid, OK
Contact: Lynne Benkendorf
580-548-8194
[email protected]
http://www.reddirtbbq.com
03/19/2011
Arthur, IL
Contact: George Fritz
217-543-2766
[email protected]
03/19/2011
Lansing, KS
Contact: Sundae Holler
913-727-5488
[email protected]
http://www.lansing.ks.us
03/19/2011
Ft. Smith, AR
Contact: Ralph Williams
479-651-0816
[email protected]
03/26/2011
LaVista, NE
Contact: Nena Cooney
402-658-9948
[email protected]
04/08/2011
New Holland, PA
Contact: Melvin Stolzfus
717-354-7533
04/27/2011
Sugar Creek, MO
Contact: Sue Mikula
816-252-4413 x302
[email protected]
04/30/2011
Lincoln, IL
Contact: Tub Baker /Steve Montgomery
217-737-0671 or 217-871-7766
[email protected]
http://www.lincolnbbq.com
05/01/2011
Overland Park, KS
Contact: DIANA COOPER
913-341-4455
http://www.kcculinary.com
05/07/2011
Millington, TN
Contact: Marge Plummer, Ph.B
millingtonjudgingclass@gmail.
com
06/09/2011
Pueblo, CO
Contact: Kevin Ortiz
719-595-0242
[email protected]
06/30/2011
Rio Rancho, NM
Contact: Art Perez
505-891-7258
[email protected]
08/06/2011
Shawnee, KS
Contact: Eric Ely
913-742-6403
[email protected]
09/01/2011
Mesquite, NV
Contact: Arlie Bragg
[email protected]
http://www.arlieque.ning.com
05/03/2012
Columbia, MO
Contact: Mike McMillen
573-443-0743
[email protected]
05/01/2011
Maynard, MA
Contact: Ken Dakai
[email protected]
http://www.nebs.org
UPCOMING KCBS table captain CLASSES
3/5/2011
McPherson, KS
Certified Table Captain Class
Contact: Jennifer Burch
620-241-3303
[email protected]
04/15/2011
Kings Mountain, NC
Contact: Frank Burns
704-734-0555
[email protected]
04/28/2011
Sugar Creek, MO
Contact: Sue Mikula
816-252-4413
[email protected]
5/7/2011
Millington, TN
Contact: Marge Plummer, Ph. B
[email protected]
PRIZE MONEY
$
50
Total Pr6
i
z
e Mon
Payou
ey
t to the to
p2
highest to teams with the
tal points!
Red Dirt BBQ, Enid
April 15th-16th
Cherokee Strip Cookoff
Ponca City
Sept. 16th-17th
Eagle Marketing
and Enid Noon Ambucs
present...
$12,000
200 W. CHEROKEE, ENID OK- CORNER OF CHEROKEE & INDEPENDENCE - COOK SITES: 20’ X 30’
OFFICIAL ENTRY FORM
REGISTRATION DEADLINE MONDAY APRIL 11, 2011
TEAM NAME____________________________TEAM CONTACT_______________________
# OF TEAM MEMBERS______CHIEFCOOK________________________________________
ADDRESS__________________________________CITY_________STATE___ZIP_________
PHONE#____________________Cell Phone________________email___________________
# Attending Breakfast________# of Shower Passes Needed _____
T-shirt Sizes/Quantities (2 FREE for each team, additional shirts $10 ea.)
S___ M__ L__ XL__ 2XL__ 3XL
(please check all that apply)
Electricity __yes __no
Extra Cook Space (LIMITED) $50.00__yes __no
__ RV LENGTH of RV ___FT
__TRAILER LENGTH of TRAILER ___FT __Pickup & TENT Only
CATEGORIES IN WHICH YOU CAN ENTER AND COMPETE: $60 for 1st category. $30 for each additional.
$210 for all six categories. (To be eligible for Grand Champion and Reserve Champion, you must enter all four
meat categories: Chicken, Pork Ribs, Pork & Brisket)
__Chicken __Pork Ribs __Pork __Brisket __Anything Goes Dessert __People’s Choice
(please check all that apply)
Mail or bring entries to Eagle Marketing, 227 W. Broadway, Enid ,OK 73701, no later than 5pm Monday, April 11, 2011
“We treat teams like royalty”
APRIL 15th - 16th, 2011
ENID, OKLAHOMA
STATE CHAMPIONSHIP
COOKOFF & JAZZ STROLL
REDDIRTBBQ.COM
ENID NOON
WAIVER OF LIABILITY: In consideration of your accepting this entry, I the undersigned, intending to be legally bound, hereby, for
myself, my heirs, executers and administrators, waive and release any and all rights and claims for damages I may have against Eagle
Marketing, Enid News & Eagle, Cnhi, Cherokee Strip Conference Center, Enid Noon Ambucs, Roberts Ranch, their agents, successors and assigns for any reason and all injuries suffered by me in this event. Further, I hereby grant full permission to Eagle Marketing
and/or agents authorized by them, to use any photographs, videotapes, motion pictures, recordings or other record of this event for any
legitimate purpose. I understand that soliciting for other non-KCBS sanctioned barbeque contests is not permitted at the Smokin’ Red
Dirt Cookoff. I agree to abide by the rules and regulations of Eagle Marketing and KCBS. Must be 18yrs or older. Void where prohibited. For full contest rules call 580-548-8194 or send written request to Roberts Ranch Smokin’ Red Dirt Cookoff, 227 W. Broadway,
Enid OK 73701. Email:[email protected] Website: reddirtbbq.com
Signature of Chief Cook________________________________________Date________Amount Paid $_______________
The Cookshack-Maria Rae’s PEOPLE’S CHOICE 2011
1st Place $650.00, 2nd Place $250.00, 3rd Place $100.00
People’s Choice will be held Friday Night 6pm-8pm. Pre-registered teams
participating in the People’s Choice category will receive equal number of pork ribs,
FREE! Just cook and serve with 3 sided items of your choice. Detailed information in
Cooks Packet!
FRI. NIGHT VIP TENT! FREE HOT BREAKFAST SATURDAY MORNING!
INDOOR SHOWERS & RESTROOMS! FREE ICE & ELECTRICITY!
OLDE TOWNE SLIDELL, LA
April 1st-2nd, 2011
Grand Champion $2,500
Reserve Champion $1,500
Third Overall $800
Fourth Overall $400
Fifth Overall $200
FIVE PLACES IN FOUR
MEATS
First $500
Second $300
Third $200
Fourth $100
Fifth $50
DEADLINE TO REGISTER - FRIDAY, MARCH 18, 2011
*Pre-registration required. For complete details see Competitor’s Registration available
at http://www.labbq.org/slidell/
Contact: Skinny King at 985.643.6863 or [email protected]
State Championship
Judges
Juggernaut
We Want to Hear Your Stories, Judges!
Judges, we want to give you a dedicated corner of the Bullsheet. Please give
us your stories. Tell us about your best contest, or your worst. We want to hear
why you became a judge and why you keep judging. To submit stories or ideas,
contact Dawn at [email protected] or KCBS office at 800-963-5227.
By: Ronnie & Jean Woods
With love for BBQ, I have been cooking for our Community Center and
local Volunteer Fire Department for fundraisers for about 30 years. By
chance my wife, Jean, read an article in the Birmingham News for a
KCBS Judging Class being held in Birmingham, AL, February of 2005.
With the class being held on Valentine’s weekend, we decided this would
be a great Valentine’s gift to each other. Unknowing this would become
one of the greatest gifts we have shared and where all it would take us.
Ron Harwell taught the class. The cook was Troy Black. We have now
befriended them both.
We heard about the MIM classes (which is now MBN). We had so much
fun with the KCBS class, we decided to do this one also. So a few weeks
later we were off to Memphis for their class and became a MIM Judge. We
never judged a MIM contest. KCBS was the way to go for us.
We soon started applying to judge at contest. Our first contest was the
Whistle Stop Festival in Hunstville, Al, in May of 2005. We arrived very
excited and nervous, as all new judges do. After check-in, we began to
talk with the wide variety of fellow judges. You soon realize they are just
common everyday folks from all walks of life coming together for the love
of good BBQ. From that point on, we were hooked as BBQ judges. We
realized this was something we both could enjoy together.
In May 2005, at the Bloomin’, Barbeque and Bluegrass, in Sevierville,
TN, we added to our duties by taking a Table Captain’s class which was
taught by Phillip Brazier. We both enjoyed TC duties and have done it
numerous times. At some contests pulling “double duty”, by being both
Judge and Table Captain, tests us.
We keep applying for contest and keep being accepted with an occasional turndown. Sometimes we ask, “Why did we apply for that contest?”
For instance, Ft Rucker, where it was 110+ degrees in the Judging tent.
So hot the fans quit working! Makes you want to add to your souvenir tshirt the line “I Survived”. Then you have the cold contest like Christmas
on the River in Demopolis, AL. There it can be so cold, you stand by the
heater between turn-ins to get warm, then return to your seat…. a metal
picnic table. But as soon as you get home you are ready to apply again
so that you hopefully get accepted next year. Then there are places like
Dillard, GA. Very peaceful contest held in the north Georgia mountains.
Makes you feel very pampered and you can’t wait to return again.
We attend small as well as large contest. Small towns and large cities.
Both are enjoyable in their own way. You visit small towns you would have
never visited if not for the love of BBQ (Winchester, TN). Large cities you
now know quite well due to BBQ contest (Nashville, TN). We usually leave
a contest with a strong desire to hopefully return again next year.
After 30+ contests, judges must cook with a team on their way to become a Master Judge. Well, for us it was 50+ contests. We cooked with
John Coon and “House of Q” at the Whistle Stop Festival in Huntsville,
AL in May 2009. Amidst Thunder Storm and Tornado Warnings on Friday night while standing in an open metal trailer during which lightning
was popping all around, we all faired very well with “House of Q” taking
home a RGC for their efforts the next day. This gave us a greater respect
for what each cook team goes through at every competition. Every judge
needs to cook and every cook needs to judge.
After cooking with a team, comes the dreaded Master Judge Test. We
had heard this was very hard. After receiving the test and reading it very
carefully (and with a lot of research) we realized it was not as hard as
expected. After mailing back the test, we anxiously waited our results. We
were soon notified we both were now Master BBQ Judges. Passing the test
does not necessarily make a better BBQ judge, just shows commitment
and devotion to judging BBQ.
Now after judging over 80 contests there is still anticipation and excitement in arriving at a contest, getting out of your vehicle and taking
that first breath and smelling the smoke in the air. Then it is on to the
judge’s tent to greet old friends and make new ones.
Only question I have about whether to judge again or not is when you
hear a cook say it is the judges fault for his score being low when the
product he turned in was not up to standard for what ever reason. Some
cooks view of a judge is someone who fills their ice chest with food to feed
their family for the next week. Of the judges, 99% are there to do their
unpaid job of judging good BBQ and they do a great job. Just like 99%
of the cooks also do a great job. As with everything, it only takes a few to
ruin the fun for everyone else.
To sum things up, we go to contest for good BBQ, good friends, good
times, see the country and of course, for the T-Shirts. When judging BBQ
stops being fun, I will no longer judge BBQ.
Pacific Northwest
P
N
W
by Bob Lyon
Billy Bob’s Burgers and BBQ
Really Has Both
Having eaten barbecue at restaurants and written about them all
over the country, I was surprised to find a new wrinkle right in my own
back yard a 10 minute drive from my Timber Ridge retirement home in
Issaquah, WA Billy Bob’s Burgers and BBQ uses the Smoke-A-Rama
process for ribs, pork butt and brisket. Their wings are deep fried, well
seasoned and tasty, lots more flavor and less breading than most. Their
slaw was as good as any I’ve had in other houses. the beans could use a
little more zip. The choice of beers from their full bar really boost a barbecue spread. They appear to have a good lunch trade for both burgers
and BBQ from the one stop I made for lunch last week. I’m still eating
leftovers from the sample plate for lunch this week.
Long time compatriot Paul Kirk filled me in on the process and cooker from the web site, an exact picture of what pitmaster Jared Velazquez
showed me in his kitchen two weeks ago. Full spares and pulled pork
have sufficient smoke and tenderness for even the discriminate eater.
Pulled brisket, necessitated by the cooking process, wasn’t as good as
I’m used to—surprisingly tough without as much flavor as slices from a
longer process. The preparation for their hamburgers was complete and
impressive, a pan of well-shaped balls of burger near a pile of big patties. There were as many burger orders as BBQ when we visited. Having
been in the burger business myself over fifty years ago, I can appreciate
the full spread of excellent condiments available for their preparation.
In fact, I’m going to go back and get one for myself for lunch soon.
ABOVE: Billy Bob’s is readily visible
from Gillman Boulevard in Issaquah
RIGHT: Pitmaster Jared Velazquez hold
s four layers of ribs to put in his SmokeA-Rama
BELOW: No wonder I’m going back for
a hamburger
LOWER RIGHT: Manager Rowdy Sorgeson serves a BBQ plate
THE 2010 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #18: Sparks, NV
September 16, 2010
After almost 5,500 miles since we left home, Chris and I finally pulled into the Biggest Little City in the World (or should I say the
Little City next to the Biggest Little City in the World?), which is Sparks, NV – home to the 22nd Annual John Ascuaga’s Nugget Rib
Cookoff! We drove directly from Salem, OR to Sparks, stopping only to clean the bugs off the trailer and ‘pretty it up’ for the six-day
event. By then it was dark, so we parked the truck and trailer in a parking lot and got some well-deserved rest.
The Nugget Rib Cook-Off is not like most KCBS events that we attend. While it is similar to the Exchange Club’s Ribfest or to the
Columbus Jazz and Ribfest, nothing really compares to the hundreds of thousands of people who attend or to the almost 100 tons of
ribs that are consumed over the long six-day Labor Day holiday event! The event covers 5 to 6
blocks of Victorian Avenue, and after we set up at the East end of the event, we helped set up
the 24 cook teams, hundreds of crafters, and a parking lot full of carnival rides.
Each day, the sun went over the casino at about 6:20 p.m., so we planned our evening
demonstrations for 6:30 p.m. to ensure enthusiastic crowds. The people didn’t disappoint!
They quickly filled our chairs and any available ground seating ready to enjoy learning new
ways to improve their BBQ and grilling skills. Since this is the third year that the BBQ Tour
has attended the Nugget Rib Cook-Off, folks
came back to us to check out new and old
sponsors alike! Everyone enjoyed last year’s
Zesty Lemon Pepper seasoning grinders from
Weber, and we found that they were equally
pleased with this year’s multiple seasoning samples, as well as Master of Mixes’ great
drinks. As we cut up samples on the stage to serve out to the public, our friends at
Memphis Championship BBQ brought over a tray of fried dill pickles for folks to taste,
and not to be outdone, Checkered Pig also brought over some hush puppies. Every
BBQ team brings a local favorite side dish to sell along with cases and cases of ribs.
The Aussom Aussie team even had shrimp “on the Barbie” for sale at their booth.
This was also the first event that we attended with Butch’s Smack Your Lips BBQ
team since the passing of founder Butch Lupinetti. As we were setting up, we visited
with his crew and expressed our sorrow and respect for Butch. One afternoon, I saw
some folks walking by with bright yellow armbands that said “Butch,” so I ran down to see if I could get one also to show our support.
The lady I met pulled hers off her arm and gave it to me to wear. Later in the week, that same lady brought over one of Butch’s DVDs
and wanted Chris and I to have it. In visiting, she introduced herself as Butch’s wife Lynne and told us the story of Butch cancelling a
show to take his family to Italy in celebration of his daughter’s high school graduation. Chris and I both teared up and gave her a huge
hug. Lynne showed tremendous strength through the event, and it was great to see how much Butch was loved by everyone. At the
awards, it was proven once again as Butch’s Smack Your Lips BBQ was announced one of the top three teams in the People’s Choice
category. Willingham’s BBQ and Bone Daddy’s BBQ were also in this category, with Best in the West Winner Bone Daddy’s taking home
the People’s Choice Award and the overall award as Best in the West!
Early in the week, we were also introduced to Billy Bones – Bill Wall of Bone Daddy’s BBQ’s father. He was waiting for the “Legend”
Mike Mills of Peace, Love and Barbecue and his daughter Amy, who happened to be in Sparks supporting his Memphis Championship
BBQ team. It was nice to chat about BBQ and make new friends. We also got to visit with some old friends of ours named Tommy and
Lisa Houston. It was actually in Sparks two years ago that Tommy and Lisa of Checkered Pig took Chris and I under their wings for our
first “Nugget” experience, and this year, they invited us over for an evening of prime rib along with Lisa’s homemade coleslaw. After visiting with old and new friends, I was asked to judge the final table of award-winning ribs and sauce.
The Nugget staff pulls the same ribs off the cookers that are served up to the public for judging, which truly
makes this the best representation of what the public is eating. Each cooker is given half of a numbered ticket,
while the other half is taped onto the full pan of ribs. Just like KCBS, the pan is
then given a “blind” number so there can be no collusion. Each rib is judged on
a 10-point scale for appearance and doneness with a 20-point scale for taste.
The judges score each rib individually and then everyone waits to find out whose
ticket belongs to the winning ribs on Monday afternoon. It really is neat to see
all the pitmasters come together at the awards stage congratulating each other
on a fantastic week, all hoping that their ticket will be the last one announced!
John Ascuaga, his daughter Michonne and his son Stephen, along with their
wonderful staff, have made the Nugget Rib Cookoff the premier event it has
grown to be during their 22-year run!
Until next time – Mike & Chris
THE 2010 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #19: Grand Junction, CO
September 23, 2010
Chris and I headed to the Pork and Hops Challenge held in Grand Junction, CO for the next leg of the BBQ Tour. After a couple of
weeks on the road, we were looking forward to seeing old friends in Grand Junction – we even caught up with the young lady who used
to babysit our children!
As we loaded into the event, we caught up with Bill and Barbara Milroy, who we hadn’t seen since Stagecoach, so it was nice to catch
up. We were also told that 4 Legs Up BBQ, the 2009 Pork and Hops winner, would be vending to the crowd in addition to defending
their title.
Our friends with Redwood Creek Wines joined us again in Colorado, and they had a great crowd there to enjoy the sampling out of
different Redwood Creek wines. Whenever the Redwood folks join us, we make the crowds even happier by including a great Steven
Raichlen recipe in our demonstration – Cinnamon Grilled Peaches using Redwood Creek’s Pino Grigio as one of the main ingredients.
Saturday night, before Diamond Rio took the stage, the awards ceremony was held on the main stage. It was great to see all the BBQ
teams sitting in the crowd waiting to hear their name get called and hoping that they would be the last ones. 4 Legs Up BBQ was the
last name called, as they won back-to-back Pork and Hops Championships. We did get to award the Kingsford Challenge over-sized
check to a team that was new to us – McFrankenBoo’s BBQ! On Saturday morning, as Chris and I were visiting teams, we met the McFrankenBoo’s BBQ team and their little dog – Shamus. With so much going on, it is always fun for us to walk around and visit teams,
making new friends on the BBQ Trail.
Kevin and his crew along with Larry from the City of Grand Junction put on a wonderful contest for the cooking teams and had great
entertainment for the thousands of folks in attendance!
Mike (& Chris) Peters
Barbecue: The History of an
American Institution Senior Q - 2010
“Heartland Style”
by Robert F. Moss Review By Bob Sammons
By Al Winkenhofer
It is said that the older we become, the more we have an interest in
our history. This transition is probably due to the fact that when we are
young, we are quite narcissistic and focused on gaining a place in society. As we age, we gain an ability to look back and develop an understanding of our “roots.” As KCBS celebrates its 25th anniversary, others may be interested in
taking a more in-depth view of barbecue from an historical perspective. Robert Moss has written what other authors describe as the authoritative
history of American barbecue. Where others have included excellent
chapters on the history of barbecue, like that in Holy Smoke, Moss has
done a very scholarly work commensurate with the writing of history text
these days. I want to state at the outset, that I thoroughly enjoyed this book and
highly recommend it to friends who are serious competitors and who have
the least bit of interest in knowing our history. Beginning with Chapter
Six, The Rise of Barbecue Restaurants, it was hard to put the book down. Moss described the evolution of barbecue from “barbecue men” who
did events for large gatherings, to those who started barbecue stands,
which eventually turned into restaurants. It was fascinating to learn that
Dave Thomas, founder of the Wendy’s chain, and the McDonald brothers, of McDonald’s fame, originally ran barbecue restaurants. Why they
changed to fast food was interesting and mirrored another fascinating era
of barbecue. The rise, fall and rebirth of barbecue restaurants, and the
socio-economic factors involved, was interesting and compelling reading. It has been said that a person’s greatest strength can become his
greatest weakness and, unfortunately, I find this to be true with history. Franklin Sammons, a nephew and Ph.D. candidate in History at the University of Georgia, says that in the past 30 years history has evolved from
a narrative view, like we basically had in our textbooks in school, to using
the words of the people of the time to tell us about the events. Using the convention of modern historical writers, Moss found and
included direct quotes taken from letters and papers of people of the
time, as well as newspaper quotes, referencing the birth and progression of barbecue. He provides the earliest references to barbecue and,
in those situations where he believes knowledge of the pre-existence of
events preceded written history, he informs the reader of his hypothesis. Having grown up on Brunswick Stew and having heard the debate over
time, it was enjoyable for me to see Moss provide documentation which
showed, rather convincingly, whether Virginia or Georgia was the actual
birthplace of Brunswick Stew. Personally, I find it difficult to continually transition from our modern prose to the formal English in the 1700 and 1800’s, and the transition from first person quotes and references to the modern style of
writing, is a difficult style for my fast-paced reading. In spite of this, I
thoroughly enjoyed reading about the “anti-barbecue movement” in my
hometown of Huntsville, Alabama and Madison County, as referenced
through the Southern Advocate and the Huntsville Democrat. In addition, it was informative to read about barbecue at my alma mater, Auburn
Female Academy in Auburn (now Auburn University), and the birth of
“Rebel’cue” at the conclusion of the Civil War which apparently continued until the onset of the Spanish-American War. Barbecue is a rich, longitudinal history of barbecue with tidbits that
residents in any part of the country will enjoy. It provides an historical
foundation for the hobby we love, and a fascinating view of the evolution
of barbecue during our lifetime, which is very interesting to read. This is
a book that any serious lover of barbecue, with any interest at all in the
origin of barbecue, would love to read. The third annual KCBS-style Senior Q in the Heartland of Kentucky was
again an immense success.
We fed about 250 residents,
staff and family members from
two retirement / assisted living
facilities. Helmwood Health
Care Center (HHCC) and Allegro Assisted Living facility in Elizabethtown, Kentucky
received the benefit of some
great Hickory smoked Pork,
BBQ Chicken with all the fixings.
Friday, August 20th, men from the First Presbyterian Church arrived
along with Wink’s Smokehouse, KCBS member, to establish a cooking
area in front of the homes. Boston Butts were injected the evening prior,
rubbed down with special seasonings and slow smoked overnight for the
enjoyment of the residents and staff. The chicken was first marinated
in buttermilk. Then after special rubs were applied, put in pan with
margarine to smoke until almost done. After smoking
they were placed on a grill
with apple wood, smothered
with molasses and soy and
allowed to caramelize before
being served. Pictured are
some of the men finishing
off some of the BBQ Chicken.
Dr. Bill Handley, Presbyterian Church, is shown pulling some of the BBQ Pork. Dr. Handley must have used some of his
medical training to dissect the Pork.
Elizabethtown City Councilman, Marty Fulkerson, read a Mayoral Proclamation that declared
August 21st at the Senior Q day in Elizabethtown, Kentucky. Cindy
Miske reviewed the
planning of the event.
JoAnn Winkenhofer,
KCBS member, swore in
the Judges using a modified KCBS oath. After
which, the new judges
tasted different sauces
and meats determining
which they preferred.
Linda McCown, Nursing Instructor at the Elizabethtown Community
and Technical College, came with 20 nursing students to relieve the
workload of the HHC staff during the Senior Q. Pictured are some of the
nursing students along with Linda McCown, lady on the left.
The HHCC went all out to
make the event enjoyable to
the entire family. Old fashioned cake walks, dunking
booths, inflatable houses,
corn-hole toss games, basketball shootouts, theme
baskets of goodies were given
away, and many more events
were planned throughout the
afternoon. Pictured is Jason
Jones, Director of the HHC
getting ready to be dunked
by some of his staff again.
It was heartwarming be in
the local Wal-Mart and have a stranger come up and ask, “Weren’t you
the one who smoked that delicious BBQ last week”? The lady was one of
the staff at HHCC and thanked us for giving of our time and talents to the
home and all that attended. Her thank you and the smiles on the faces of
the residents ensure that we’ll be back next year.
The 2011 Senior Q in the Heartland is scheduled for August 19 and
20, 2011. Interested BBQ Teams should contact Al Winkenhofer at
[email protected] or 270-765-0154 if they might want to
participate the 2011 Heartland Senior Q.
Kooker’s Kare …Thank you
The committee members of Kookers Kare would just like to start this
New Year in saying, “Thank you” to all the volunteers and supporters
of all the pass events. This past year with all your donations and support Kooker’s Kare was able to donate 3000 Lbs. of can goods from
Winterfest, made donations to food pantries thru 4 different contest,
donated to the Backsack programs provide sacks to 55 school children
thru out the year, donated to pay school lunches for children that have
no money to provide their own lunch, donated to Harvesters over 6000
lbs of smoked and fresh meats from Smokefest, and in November was
able to provide Harvesters with 632 turkeys. None of this would have
been possible without a lot of hard work from the committee, volunteers,
bbq cooks, and the monies collected from you.
Thousands of families and homeless go hungry each day. Kookers Kare
is doing want it can to help in these needs anyway that we can. All donations help, as we too face a great financial challenge to meet the goals
and to be there to help provide food for those that are in need. Without assistance from the people who believe in our cause, Kookers Kare
would quickly cease to exist…
There are many ways people can help us make a difference. We understand that there are those of you who cannot offer to volunteer or
make it to the events. So, we ask you to consider helping with donations
of your products for the upcoming charity event, “Winterfest” to be at
Vesper Hall, 400 NW Vesper St, Blue Springs, MO 64015 on February
19, 2011. The seating is limited to 300, tickets are only $10 each plus
a side dish to add to the buffet, contact Gerry Benham, to purchase
tickets, make a donation, or even purchase raffle tickets for a chance
to win 1 of 2 smokers being given away, please contact Gerry Benham,
[email protected] or 816-352-2078. For additional information please
check our website www.kookerskare.com or click like on our Facebook
page to receive updates. You may also contact the President of Kookers Kare, Craig Kidwell at [email protected] / 816-678-6465.
Again thank you for all the support!
Thank You!!!
I would like to thank all of
the KCBS members for their
support in the recent BOD
election. I look forward to
serving you and KCBS. Let’s
enjoy the #1 rule of competition BBQ: HAVE FUN!!!
-Mark Simmons
february
CARA SCOTT
MILTON, FL
SHANE NASBY
WESTFIELD, IN
MICHAEL WILLIAMS
WINTER SPRINGS, FL
AIK NEO
COLUMBUS, IN
THOMAS WUNDER
ORLANDO, FL
THOMAS NEO
COLUMBUS, IN
Georgia
ALEC CARLSON
RANGERSBBQ
DAHLONEGA, GA
New Members
Alabama
NORMAN BOLLING
SATSUMA, AL
CYNDI CAIN
CITRONELLE, AL
RANDY CAIN
SUGARCAIN’S
CITRONELLE, AL
PATRICK HARRIS
BELLA VISTA, AR
JOHN HAWTHORNE
BENTONVILLE, AR
ANGELA HEBERT
BENTONVILLE, AR
ANDY HOWARD
CENTERTON, AR
STUART CASSINGHAM
BIG PIGGIN
HUNTSVILLE, AL
LAURA KEENER
HABITUAL SMOKERS
ROGERS, AR
CORY DAUENHEIMER
MOBILE, AL
SALAH KHALAF
BENTONVILLE, AR
SCOTT DAUENHEIMER
MOBILE, AL
TAI KIRBY
BELLA VISTA, AR
CHRISTOPHER HARRIS
DAPHNE, AL
ADAM LEONARD
HOG TIDE BBQ
PEA RIDGE, AR
WES KLINE
PELHAM, AL
MILES LANKFORD
MOBILE, AL
ROBIN LANKFORD
MOBILE, AL
BRIAN MATSON
DAPHNE, AL
JAMES P. NIX
DAPHNE, AL
SHEILA M. NIX
DAPHNE, AL
JON PERKINSON
ORANGE BEACH, AL
JAMES TAYLOR
MOBILE, AL
GEOFF WHITELEY
DORA, AL
Arkansas
NATALIE ALUMBAUGH
BELLA VISTA, AR
JACK BELL
SPRINGDALE, AR
MATT BELL
PEA RIDGE, AR
ROB BOLING
PARAGOULD, AR
JOE CAMPBELL
BENTONVILLE, AR
TIM DABNEY
ROGERS, AR
ELIZABETH DIZNEY
SPRINGDALE, AR
CONNIE FARISS
GRAVETTE, AR
ALBERT J. FISCHER
BENTONVILLE, AR
KIT NOWLIN
BENTONVILLE, AR
LARRY PAVLINKO
BENTONVILLE, AR
RON LUBOFF
CHATSWORTH, CA
RICK MYSSE
TUSTIN, CA
MIKE RIBLETT
SAN RAMON, CA
DWAYNE ROSS
WEST COAST BBQ
SACRAMENTO, CA
CLYDE SMITH
CREOLE CLYDE’S SMOKIN’
BBQ
FAIRFIELD, CA
JOHN WESTERHOLD
VISTA, CA
KEITH FRAZIER
LAWRENCEVILLE, GA
RON SMITH
ACWORTH, GA
CRYSTAL ROSE
SPRINGDALE, AR
GINA PARKER
CASTLE ROCK, CO
BECKY SCHOEWE
ROGERS, AR
SCOTT PARKER
CASTLE ROCK, CO
Connecticut
KERRY WHITNEY
BLISTERED LIPS BBQUE
NEWINGTON, CT
Florida
Iowa
Illinois
CRAIG DUNAWAY
SOUTH BELOIT, IL
STEPHANIE FREISATDT
THE SCHOOL OF FIRE
PLAINFIELD, IL
MATHEW FREISTADT
THE SCHOOL OF FIRE
PLAINFIELD, IL
JAY GODT
J&K COOKIN
COULTERVILLE, IL
GENE HAGENE
BUBBA JOES BBQ
PINCKNEYVILLE, IL
ANTHONY CAPITANO
ST. AUGUSTINE, FL
STEVEN MARNEY
DOWNERS GROVE, IL
RALPH TODD
BELLA VISTA, AR
L. B. CARPENTER
COCONUT GROVE SMOKIN
SAILORS
CORAL GABLES, FL
TERRY REINHARDT
TR’S UP N SMOKE
RED BUD, IL
ANDY ALLEN
ROOFTOP BARBEQUE
MENIFEE, CA
TRACY ASCHENBRENNER
CANYON COUNTRY, CA
JASON CLARK
SAN JOSE, CA
GRANT COOKE
BENICIA, CA
SUSAN COOKE
BENICIA, CA
DON DREW
SAN JOSE, CA
JAMES LISCHIO
VISTA, CA
HONG LUBOFF
CHATSWORTH, CA
T K DRESSER
LONGWOOD, FL
HAYLEY SNYDER
NO BUTTS ABOUT IT
LINCOLN, IL
STEVE DREW
BUTT NAKED BBQ
CENTURY, FL
KEITH SNYDER
NO BUTTS ABOUT IT
LINCOLN, IL
ED ELLIS
BIG JUICY BUTTS
GULF BREEZE, FL
GARY STOTT
LAKE ZURICH, IL
KEITH HALL
BARTOW, FL
JARED JONES
REDNECK FIREHOUSE BBQ
MARQUETTE, KS
BOYD MCPHERSON
BOYD MCPHERSON
WICHITA, KS
KEITH OVERLAND
GARDEN CITY, KS
MARK TAYLOR
ROGERS, AR
California
LUANNE FRY
DIENDEE, KS
HOLT WESTBROOK
TEAM RIBS AND CRIBZ
ATLANTA, GA
STEVE CHRISTENSON
LAKE ZURICH, IL
NATHAN BOWLES
CASTLE ROCK, CO
BUTCH FRY
DIENDEE, KS
CALVIN NORWOOD
ROCKHOUSE BBQ
KANSAS CITY, KS
JAMES C. YOUNG
LA MESA, CA
Colorado
Kansas
DENNIS WELLMAN
MARIETTA, GA
JANE HOFFMAN
OTTUMWA, IA
RYAN MCBREEN
BROOMFIELD, CO
ANGELA TARPLIN TAYLOR
ROGERS, AR
THOMAS DUKE
THE LIMP BRISKETS
DALLAS, GA
DAVE WESTLAKE
SMOKE, RUBS AND ROCK N’
ROLL
FOLSOM, CA
ABEL PULIDO JR.
BENTONVILLE, AR
LISA SHAW
BENTONVILLE, AR
JEANNE COLON
MARIETTA, GA
CHUCK PENAFLOR
WESTFIELD, IN
MATT WILLIAMS
LIBERTYVILLE, IL
Indiana
RODGER PECK
MINNEAPOLIS, KS
BRIAN RATHGEBER
BEERLICIOUS BBQ
GRAINFIELD, KS
B.R. RICHARDSON
WATER DAWGZ BBQ
KANSAS CITY, KS
HEATHER SEBA
PRATT, KS
TERRI STEINLAGE
OVERLAND PARK, KS
RYAN SULTZER
SMOKIN CO.
HAYS, KS
JASON TATON
COUNTRY Q`
WELLINGTON, KS
MIGUEL VEGA
PRATT, KS
SCOTT WADLEY
SPEARVILLE, KS
JOHNATHON WARD
KUNTRI BOI RIBZ
SALINA, KS
MARK WERTIN
PURE
LAWRENCE, KS
Kentucky
RHONDA CRUTCHER
CARROLLTON, KY
ERIC MCDOWELL
Q2NV
PADUCAH, KY
GARFIELD NELSON
DERBY CITY SMOKERS
LOUISVILLE, KY
CHARLIE LEVINE
WINTER PARK, FL
SCOTT ALLEN
WEST LAFAYETTE, IN
DIANE LEVINE
WINTER PARK, FL
KIMBERLY LEE KEMP
PARAGON, IN
BRITT WEATHERBY
MOONSWINE BOYS
LOUISVILE, KY
DAVID RAMOS
WINTER HAVEN, FL
JOHN MCDONALD
PORK Q FOR YOU
FISHERS, IN
JEREMY NOON
DERBY CITY SMOKERS
PROSPECT, KY
New Members…
Continued
from
Previous Page
Louisiana
DAVID MAURO
THE BLUE BLOODS
HAMMOND, LA
STEVEN RIGBY
ST. JOSEPH, MO
JULIET PRITCHETT
FAT HEN GRILL
NEW ORLEANS, LA
JIM RUSSELL
MISSOURI SULTANS OF
SMOKE
BOLIVAR, MO
SHANE PRITCHETT
FAT HEN GRILL
NEW ORLEANS, LA
MICHAEL TRUMP
OAKRIDGE BBQ
KEARNEY, MO
PATRICK WOMACK
DENHAM SPRINGS, LA
Massachusetts
STEPHEN EASTRIDGE
WOBURN, MA
SPENCER MCCUNE
GERMANTOWN, MA
Maryland
ANNE GILLIS
CHURCHTON, MD
MIKE GILLIS
CHURCHTON, MD
JOE LEMANEK
PASADENA, MD
MARK LEWIS
SEVERNA PARK, MD
BILL VAN ASSELT
LEGALLY SAUCED
KANSAS CITY, MO
Mississippi
HENRY STEPHENS
HORN LAKE, MS
North Carolina
GREG EBENHOEH
CHARLOTTE, NC
STEPHEN ELLIS
MOUNT HOLLY, NC
CHRIS HOLOMAN
N/A
GREENVILLE, NC
LORIE PRESSLEY
INDIAN TRAIL, NC
Nebraska
New York
KEVIN MICHOLYCHAK
BUFFALO, NY
JERRY PALMER
BELMONT, NY
VINCENT J PILATO
WILLIAMSON, NY
DANIEL RAUTENSTRAUCH
HENRIETTA, NY
HARRY TUTUNJIAN
TROY, NY
JASON ZBICK
HI Q BBQ
MACEDON, NY
Ohio
TOM DONALDSON
KETTERING, OH
LISA MARCHAND
GRASSMAN BBQ
AKRON, OH
RICHARD MARCHAND
GRASSMAN BBQ
AKRON, OH
STEVEN MEYER
KETTERING, OH
WILL PRICE
PICKERINGTON, OH
Oklahoma
QUAKERTOWN, PA
Virginia
JAMES DODDO
MACUNGIE, PA
BRENDA BARBER
RUSTON, VA
KRISTEN FALLON
WE’RE GONNA MAKE YA
SQUEAL LIKE A PIG
BETHLEHEM, PA
GLEN BARBER
RUSTON, VA
THOMAS FALLON
WE’RE GONNA MAKE YA
SQUEAL LIKE A PIG
BETHLEHEM, PA
GEORGE FARLEY
D&G REAL BBQ
DRUMS, PA
DAMIAN PECA
D&G REAL BBQ
HUMMELSTOWN, PA
Tennessee
HARRY HERCHERT
FAIRFAX, VA
NEIL PAPPALARDO
GRAND SLAM BBQ
WARRENTON, VA
Washington
SAFFRON HODGSON
BUSH KITCHEN BBQ TEAM
REDMOND, WA
KIM SCHAFFER
SPOKANE VALLEY, WA
Wisconsin
BRIAN HERRING
FAYETTEVILLE, TN
TOM HARKE
DE PERE, WI
BOB KRIEGER
CHUCKEY, TN
VICKIE HARRIS
MILWAUKEE, WI
LINDA KRIEGER
CHUCKEY, TN
DONALD LOVELESS
MUNFORD, TN
BRANDON STINSON
GOODLETTSVILLE, TN
West Virginia
ANDREA BALL
MARTINSBURG, WV
Wyoming
BRANDON RUSSI
BURNS, WY
NORMAN RUSSI
BURNS, WY
CHRIS ROTHE
BALTIMORE, MD
KENT JOHNSON
OMAHA, NE
ERIC BARENKLAU
MEDFORD PIT CREW
MEDFORD, OK
LAMAR VILLERE
NASHVILLE, TN
TOM ROTHE
BALTIMORE, MD
MARTIN SCHWAB
MURRAY, NE
JEFF BROWN
ENID, OK
DAN ARNOLD
COPPELL, TX
JOHN SMACK
SMACK DADDY BBQ
PORT DEPOSIT, MD
PATTY SCHWAB
MURRAY, NE
ADAM DRAKE
MIDWEST CITY, OK
AISLINN BILADEAU
PROSPER, TX
CHARISSA GUNTER
YUKON, OK
PAUL BILADEAU
PROSPER, TX
RONNIE SHEWCHUK
ROCKIN’ RONNIE’S BUTT
SHREDDERS
NORTH VANCOUVER, BC
WAYNE LEATHERBURY
GUTHRIE, OK
CARLA HADLEY
HOUSTON, TX
GREG KELLY
FERGUS, ON
PHILLIP HINMAN
CLEMENTON, NJ
BECKY SCHLAIS
GLENCOE, OK
ANDREW HILGENDORF
FORT WORTH, TX
DAVID MULLER
MONTVILLE, NJ
TIM SCHLAIS
GLENCOE, OK
KURT SCHUMACHER
SOUTHLAKE, TX
Maine
VIC GUIMOND
JUST GOT SMOKED
SIDNEY, ME
GARY ROBBINS
VASSALBORO, ME
Michigan
KEITH MCDONALD
BELLEVILLE, MI
ALFRED E. PERRY
STERLING HEIGHTS, MI
Minnesota
JIM BLESI
MYBUTTSA SMOKEN
SPRING LAKE PARK, MN
MICHAEL MULSO
SMOKIN’ GUYS BBQ
NORTH ST PAUL, MN
Missouri
ERIC BETHEL
BACKYARD BISTRO
O’FALLON, MO
MICHELLE HIGGINS
SPRINGFIELD, MO
STEVE MORGAN
EAST PRAIRIE, MO
THOM ONEAL
PIGS GONE WILD
WELDON SPRING, MO
NIKKI RHEW
REDNECK GRILLERS
KENNETT, MO
New Hampshire
STEVEN FOGLE
MILFORD, NH
New Jersey
JON ZAWACKI
LATE NIGHT HOGGERS
EDISON, NJ
Pennsylvania
MITCH CSANADI
ZOMBIE BARBECUE
Texas
RANDALL TAYLOR
NO LIMIT BBQ
LUFKIN, TX
International
ADIE PLATTS
BITE THE BULLET BBQ TEAM
UK
WORKSOP,
Keystone Classic Barbeque
STATE CHAMPIONSHIP (45 Teams)
Harrisburg, PA
Starts: 10/01/2010
Ends: 10/02/2010
Grand Champion: GoneHoggin.com
Reserve Champion:
Christmas City BBQ
Overall:
1 GoneHoggin.com
2 Christmas City BBQ
3 Flying Porkers
4 Smokin’ Gnome BBQ
5 Smokin’ n Dudes
Chicken:
1 GoneHoggin.com
2 Sweet Smoke BBQ
3 Lava Pigs BBQ
4 Red Lion Spicy Foods
5 Flying Porkers
Ribs:
1 GoneHoggin.com
2 Pequea Pullers
3 Tiny’s Bar-b-q
4 Hog Feathers BBQ
5 Widespread BBQ
Pork:
1 Redneck Caviar
2 White Dog BBQ
3 3 Dumb Dutchmen
4 Flying Porkers
5 Christmas City BBQ
Brisket:
1 Hawgs Gone Smokin LLC
2 Smokin’ Gnome BBQ
3 3 Eyz BBQ
4 Lava Pigs BBQ
5 Red Lion Spicy Foods
Plant City Pig Jam
Plant City, FL
Starts: 11/19/2010
Ends: 11/20/2010
Grand Champion: Grog N Hogs
Reserve Champion: Unknown BBQ
Overall:
1 Grog N Hogs
2 Unknown BBQ
3 Que’n Stew’n & Brew’n
4 Smokin’ Cracker BBQ Team
5 Serial Griller
Chicken:
1 Wild Bunch Butt Burners
2 Porkin Ain’t Easy
3 Chix Swine & Bovine Bbq
4 4 Smokin Butts
5 Whiskey Bent BBQ
Ribs:
1 Grog N Hogs
2 Hot Wachula’s
3 Naked Bones
4 Smokin Triggers
Pork:
2 Quau
3 Poker Face BBQ
4 Good Buddies BBQ
5 Munchee’s Smokehouse
Brisket:
1 Smokin’ Cracker BBQ Team
2 Serial Griller
3 Swamp Boys
4 Smokin Triggers
5 Big O’s BBQ
Bandits BBQ Shootout
Chesterfield, MO (30 Teams)
Starts: 11/26/2010
Ends: 11/27/2010
Grand Champion: Bubba Joe’s BBQ
Reserve Champion:
Brewmasters BBQ
Overall:
1 Bubba Joe’s BBQ
2 Brewmasters BBQ
3 Blazin’ Blues BBQ
4 QUAU
5 Butcher BBQ
Chicken:
1 Lion ‘Bout the Q
2 Bubba Joe’s BBQ
3 Can’t Stop Grillin’
4 4 Smokin’ Butts
5 Brewmasters BBQ
“Butch’s Smack Your Lips BBQ
Financial Aid Grant”
The inaugural year of the fund will provide $1,000 to an eligible student who will further their education in either a college or technical
school. The fund is open to all graduating high school seniors and college or technical school undergraduate levels of students. The award
may be used for tuition and/or books. To be eligible, one parent or legal
guardian must be a member in good standing of the Kansas City Barbeque Society for at least 3 years. Recipients must be a U.S. citizen and
must enroll in an accredited school the fall after high school graduation
or at the current time.
They will accept a video essay three to five minutes in duration or a
written essay of 250 words or less. Candidates should tell us their aspirations for their future.
Videos should be submitted on YouTube as a video response to:
“Butch’s Smack Your Lips BBQ Financial Aid Grant” on the channel
BUTCHESBBQGRANT.
Written correspondence should be submitted via e-mail to [email protected] or,
mailed to Butch’s BBQ Grant, P.O. Box 338, Mount Laurel, NJ 08054.
Mandatory information includes name and address of applicant, name
of parents, KCBS membership number, KCBS membership years, and
current grade level of applicant. In addition, a letter or video recommendation from a teacher, school official, or KCBS member who is not
related to the student must be submitted.
To be considered, applications must be received no later than April
1, 2011. The award will be announced May 20, 2011. Monies will
be paid directly to the school after evidence of student’s acceptance of
admission.
The Lupinetti family is excited to continue Butch’s legacy by helping
an up and coming student and the Lupinetti family has the sole responsibility for selecting recipients based on the criteria as set forth in the
program’s description. Once submitted, the application becomes the
property of Butch’s Smack Your Lips BBQ Financial Aid Grant program.
Ribs:
1 Smokin’ T’s
2 Brewmasters BBQ
3 Gilly’s Barnstormmin’ BB
5 Warren Co Pork Choppers
Pork:
1 QUAU
2 The Long Dawgs
3 Warren Co Pork Choppers
4 Bubba Joe’s BBQ
5 Butcher BBQ
Brisket:
2 Munchin Hogs @ he Hilton
3 Bubba Joe’s BBQ
4 4 Smokin’ Butts
5 Brewmasters BBQ
Get Your Pig On
STATE CHAMPIONSHIP
(34 Teams)
Scottsdale, AZ
Starts: 12/03/2010
Ends: 12/04/2010
Grand Champion: 4 Smokin’ Butts
Reserve Champion:
McFrankenboo BBQ
Overall:
1 4 Smokin’ Butts
2 McFrankenboo BBQ
3 Big Poppa Smokers
4 Rhythm ‘n Que
5 Slap Yo’ Daddy BBQ
Chicken:
2 Smoke Wagon Bar-B-Que
3 I.A.B. 30 BBQ
4 Big Poppa Smokers
5 4 Legs Up BBQ
Ribs:
1 4 Smokin’ Butts
2 Sweet Peppers
3 Rhythm ‘n Que
5 McFrankenboo BBQ
Pork:
1 Sweet Peppers
2 4 Smokin’ Butts
3 McFrankenboo BBQ
4 Big O’s BBQ
5 Big O’s BBQ 2HOT4U
Brisket:
1 4 Smokin’ Butts
2 Big Poppa Smokers
3 Mad Max’s
4 McFrankenboo BBQ
5 Smoke N the Rockies
Christmas on the River
Demopolis, AL
Starts: 12/03/2010
Ends: 12/04/2010
Grand Champion: Big Creek BBQ
Reserve Champion: Bub-Ba-Q
Overall:
1 Big Creek BBQ
2 Bub-Ba-Q
3 Jack’s Old South
4 Swiggin’ Pig
Chicken:
1 Big Bee Que
2 Swiggin’ Pig
4 Bub-Ba-Q
5 Smoke of the Shoals
Ribs:
3 Jiggy Piggy
4 Big Creek BBQ
5 Smoke of the Shoals
Pork:
1 Big Creek BBQ
2 Jiggy Piggy
4 QUAU
5 Kudzu Cookers
Brisket:
1 Bub-Ba-Q
2 Swiggin’ Pig
3 Tee Wayne’s Smoking Lips
5 Big Creek BBQ
Kookers Kare Winter FunFest
Kookers Kare is going old school again and
putting together an evening of Fun, Food and
BBQ in the middle of Winter. Get an opportunity
to mingle with your BBQ friends, take a chance
on winning a FREE entry into one of next year’s
contests or pick up some hot door prizes, like a
custom painted “Trash Can Smoker” donated by
KC Customs. There are drawings for a Pony ExpressTM Smoker donated by Ace of Hearts BBQ
Specialties and a Treager Junior donated by Neil
Spector Motors Louisburg Kansas. If you bring 5 non-perishable food donations you can get in on a drawing for a mini Big Green Egg.
All that and you get to share your favorite dish (other than dessert) with
others and contribute to the success of Kookers Kare’s mission of helping feed some of the 60,000 people who are hungry in Kansas City. This
past year Kookers Kare has donated 6000 lbs. of cooked and frozen pork
to Harvesters at our SmokeFest, provided almost 8000 lbs. of turkeys to
families for Thanksgiving and helped out 3 BBQ contests with their efforts
to provide local food pantries with needed commodities. We also made
a cash contribution of
$7500.00 to Harvesters BackSnack which
provides backpacks
of food to low-income
children for the weekend, to combat weekend hunger. Kookers Kare WinterFest will be held
February 19, 2011
at Vesper Hall in Blue Craig Kidwell, President of Kookers Kare, and some of
Springs, MO. For a
the 8,000 lbs of frozen turkeys that helped Kansas City
list of free entries and
families celebrate Thanksgiving this year.
Door prizes check the
website www.kookerskare.com. To get tickets contact Gerry Benham at 816-352-2078 or by
email at [email protected].
With the support of our generous sponsors and you, the BBQ community, Kookers Kare will continue to help feed people through Harvesters,
and directly to local food pantries.
THE LOADED
WICHITA
877.409.6337
WWW.YODERSMOKERS.COM
Counterweight
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Exhaust Control Damper
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Second Shelf
The slide in shelf provides an
additional 518 sq. in. or nearly 70% of
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Spring Handles
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Intake Damper
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The butterfly shaped damper
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control to the pit.
Elevated Wood Grate
Get your fire started without any
headaches. Throw your charcoal on
top and watch it blaze.
remus says:
Cat: A love story
By Remus Powers, Ph.B.
Cat had heard a lot about “the ultimate world championship barbecue
contest.” Of all places, it’s in a tiny town in Tennessee known mostly for
whiskey and Southern hospitality. She was in Lynchburg on a professional
and a personal mission. A biochemist with expertise in chemical flavor
simulation, she was there on a dare from a colleague to find the essence
of barbecue and reduce it to a chemical that would make the low and
slow barbecue method of cooking obsolete. Essence of Barbecue would
revolutionize the industry, for good or bad. Who knows what it could do to
the phenomenal growth of barbecue cooking contests.
On the personal side, Cat was struggling with the pain of loss. It was a
long-term relationship. Death was sudden and unexpected. She had been
in and out of all the stages of grief except acceptance. That last stage
was the hardest. She wondered if the empty place in her heart could ever
be healed, or if she could reach a point where there was enough promise
and joy in her life to make her glad to wake up to a new day. Lynchburg
was so unlike Portland, Oregon, that it could at least prove to be a fun
distraction.
Cat knows and loves barbecue. She got the hang of it from her maternal
grandmother, “Mama Shug,” during her childhood in Mississippi. She
has added to that skill base through travels all over the country and the
world, learning hands-on from the best pitmasters she could find, including celebrity TV chefs. The TV chefs tended to repeat the same A-B-Cs
of barbecue, as if they all learned from the same textbook. She learned
more from pitmasters for whom barbecue is a way of life, a passion to be
shared until your last breath.
She arrived in Lynchburg on Friday, the day before the big contest. She
was anxious to take in the sights, sounds and smells, and get comfortable
with the local culture. By 11, after taking a distillery tour, she was hungry. She spied the Iron Kettle on the courthouse square and decided to try
it. A sign at the cash register said, “Please seat yourself.” The place must
be popular, as she couldn’t see an empty seat. A friendly waitress read
her mind. “I just cleaned up that booth in the corner, honey. It’s got your
name on it.” Cat thanked her and seated herself in the booth, facing the
street side so she could get the most out of one of her favorite pastimes,
people watching. The special of the day, posted on a white plastic erasable board on the back wall, was “Meat & 3,” with a choice of meatloaf or
pork chops plus collard greens, slaw, navy beans, squash or okra—either
of the meats and any of the 3 sides she desired. She wasn’t starving, so
instead of the special she ordered a whiskey burger with tater tots and a
cup of strong black coffee.
The café was full of interesting-looking people, a mix of locals and visitors that looked like a miniature United Nations—from faded overalls and
gimme caps to Tyrolean hunting hats and lederhosen. Later she would
find an entire section of the contest grounds dedicated to international
teams—Canada, Estonia, Austria, Jamaica, Poland, Ireland, Switzerland,
Germany, Australia and other countries, plus teams from all over the
USA.
She took out her journal. There was so much to write about just within
the walls of this café. She thought of herself as a novice writer. She didn’t
write for fame or money. She did it for sheer enjoyment. It didn’t matter
if any of her work was ever published. She got joy from the process. One
well-crafted sentence could make her day. Lately she had been following
a piece of advice she picked up from a book on writing. The advice was
simple, but she had found it extremely difficult to put into practice. Be
observant, the author advised. Look beyond the obvious and write down
three details about a person or object or room or landscape that you
might have missed if you weren’t paying attention. Where to start? she
asked herself. This room rocks with details! I’ll start with people, she decided. At that moment she was startled out of her thoughts when a handsome gentleman in Levis, black cowboy boots and a black Jack Daniels
sweatshirt over a white button-down Oxford cloth shirt said, “Excuse me
ma’am. Since all the other seats are taken, do you mind if I join you?”
“Oh!” she replied, and before she could stop herself, she said, “Of
course. Please have a seat.” It didn’t startle her that he had asked. She
got over the novelty of sharing dining tables with strangers in her European travels. She just hadn’t expected it to happen in Lynchburg, Tennessee.
“Friends call me Cat,” she smiled, offering her hand to the stranger.
“Hello Cat,” he smiled, tenderly grasping her hand with a firm handshake.
“They call me William C, plus a whole lot of other things.” “Pleased to
meet you William C. And how did you get that name, if I may ask?” “Glad
to oblige, Cat, as long as you’ll do the same for me.” “Deal,” she replied.
“But first I’m curious to know what’s in your two brown paper sacks.” “Of
course,” he said. “In this one are some minie balls. And in this is what’s
left of some boiled peanuts I bought at the place where I bought the
minie balls.” She was startled. “You may think this is strange,” she said,
“but I’m crazy about boiled peanuts, and you’re the first person I’ve met
that likes boiled peanuts and is interested in the Civil War.” “Really?” he
replied. “Please help yourself to some peanuts while we wait for lunch.
I’ve had enough peanuts so I told the waitress I’ll have what you’re having. Same here as far as knowing people who are interested in the Civil
War and who like boiled peanuts. It’s refreshing to meet you, Cat!”
“Likewise, William C. Why minie balls?” she asked. “Because they’re
everywhere the war was fought, and because each ball has a story—a
story now left to our imaginations, but a story nonetheless.” “That is the
reason I collect Civil War buttons,” replied Cat. “Darn! I wish I’d known
that sooner,” he said. “The last CSA button in stock was sold right before I paid for these minie balls.” “Not to worry,” Cat said. “There are
thousands, and I have a big jar full already. I like to pick one at random
now and then and make up a story about who owned it, where they wore
it, and how it ended up in my collection. It’s a good writing exercise. But
let’s talk about that later. Tell me how you got your name.”
“My mother was the biggest fan of William Faulkner that ever lived.
His given name was William Cuthbert Faulkner. Hence, when I was born,
mother talked my dad into naming me William Cuthbert. And since most
Southerners are known by their first and middle name or initial, I am
William C. My last name isn’t Faulkner, however. It’s Davis. About as
common as you can get. Now, Cat, tell me about your name. If it has
something to do with Cat Stevens, you will jump to my A-list of friends.
His music was the wallpaper of my life in the 60s and 70s and I still love
it today.”
“No Stones?” she asked. “Not then. Not ever,” he replied. “Never had
a take with them. But it’s your turn to tell me about Cat.”
“It’s a long story,” she said. “I don’t mean to tease, but if you can wait
for a complete answer until we have more time I’ll appreciate it.” “Deal,”
he replied. “How about tonight after the party on Barbecue Hill?” “What
party?” she asked. “One of the perks of being a judge tomorrow is free
admission to a big party complete with appetizers, a Southern buffet,
bluegrass music from the distillery band, and samples of the local product,” he said. “There is also a pig burning. In this case it’s a welded metal
pig filled with everyone’s regrets from the past. I have an extra ticket and
wristband if you’d like to be my guest,” he said. “Southern food, Jack
Daniel’s Whiskey, old-time music and seeing my regrets go up in smoke?
Yes! I’d love to be your guest!”
“Here’s your lunch, folks,” Mary their server said as she delivered their
whiskey burgers and tater tots. “I’ll be right back to refill your coffee.”
Ribs & whiskey burgers to ya,
Remus Powers PhB ;o)
P.S. Cat’s story is fiction. Anyone in real life who resembles Cat or others in this story is purely coincidental. There’s a lot more to be told—funloving barbecue contestants, distillery workers, the excitement of a world
championship barbecue contest, and much more. Plus, how will Cat and
William C’s relationship play out?
I had two goals in writing this story: (1) Calling attention to the rich
potential for romance novels in a barbecue setting, & (2) To show that
barbecue people have greater depth than the public has seen by way of
sound bytes and choppy contest scenarios on some of the “reality” and
network morning TV shows. We are easily caricatured, and that’s okay, but
every barbecuer has a story and a lifetime of experiences that go deeper
than stereotypes and caricatures. I urge today’s romance writers to get
acquainted with barbecue people and tell us some good stories peopled
with characters of substance. Barbecuers number in the millions and
we’ll gobble it up!
SUNFLOWER BBQ SERIES
CONTINUED
Three good contests are even better in 2011 !! Osage City’s Smoke in the Spring (4/8-9/11), Burlington’s Wild
Blue BBQ (7/15-16/11) and Emporia’s Flint Hills Beef Fest (8/1920/11) have extended the Sunflower BBQ Series for the 2011 season.
Total prize money has been increased to $4,000 courtesy of the series major sponsor Fanestil Meats of Emporia, Kansas with the top five
teams overall receiving prize money.
The rules of the Series are simple. There are no fees for entering.
All teams are eligible to win and must participate in all three contests.
Scores will be based on KCBS scorekeeping at each contest and will
follow the rules and regulations of KCBS. Scores will be totaled for the
three contests and prizes will be awarded following the Emporia contest.
The Sunflower BBQ Series sponsoring contests invite you to participate. Three good contests have made it even more attractive to be a part
of our events in 2011.
Smokin’ the Competition since 1987
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a double wall design. (an inner wall and a completely insulated outer wall). The smokers
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from the CHUBBY to the WHOLE HOG
Backwoods Smoker, Inc.
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[email protected]
February
02/11/2011-02/12/2011: Great Bend, KS.
Kansas Winter Q. Kent Romine. 674 SW 10
Road, Great Bend, KS 67530. Phone: 620793-2985. Fax: 620-793-7829. Email: [email protected]. Website: http://
www.kansaswinterq.com. St. Champ.
02/11/2011-02/12/2011: Hallsville, MO. Polar Bear BBQ Challenge. Aimee Harrison.
. Phone: 573-808-5874. Email: aharrison@
hawthornbank.com. St. Champ.
02/25/2011-02/26/2011: Lake Havasu City,
AZ. HAVA BBQ London Bridge Style. Skip
Ramsden. PO Box 3181, Lake Havasu City,
AZ 86406. Phone: 928-680-3815. Fax:
928-854-5207. Email: skipr2@frontiernet.
net. Website: http://www.havabbq.com. St.
Champ.
March
03/04/2011-03/05/2011: Pensacola, FL.
Smokin’ in the Square. Ivan Delabruere.
4285 Spindlewick Drive, Pace, FL 32571.
Phone: 850-995-0060 or 850-516-2622.
Fax: 850-995-0040. Email: [email protected]. Website: http://smokininthesquare.food.officelive.com. St. Champ.
03/11/2011-03/12/2011: Mobile, AL. 10th
Annual BBQ Championship & Hog Wild
Festival. Marty Wheeler. 3058 Dauphin
Square Connector, Mobile, AL 36607.
Phone: 251-479-4900. Fax: 251-479-4998.
Email: [email protected]. Website:
http://www.bbqmobile.net. St. Champ.
03/11/2011-03/12/2011: North Kansas City,
MO. NKC MO BBQ State Championship.
Jay McClintick. 6701 N Woodland, Gladstone, MO 64118. Phone: 816-268-5656.
Email: [email protected]. Website: http://
www.nkcrotary.org. St. Champ.
03/18/2011-03/19/2011: Wildomar, CA. The
Ultimate BBQ Showdown: East vs West.
Henry Silvestre. 21847 Grove Road, Wildomar, CA 92595. Phone: 951-445-1903.
Email: [email protected]. St. Champ.
03/25/2011-03/26/2011: Scottsdale, AZ. Arizona Barbecue Festival. Rick Phillips. 4419
N. Scottsdale Rd, Suite 218, Scottsdale, AZ
85251. Phone: 480-347-0304. Fax: 480272-9400. Email: [email protected].
Website: http://www.azbbqfestival.com. St.
Champ.
03/25/2011-03/26/2011: Hammond, LA.
2011 It’s a Smokin’ Blues & BBQ Challenge. Cindy Watts. PO Box 85, Hammond,
LA 70404. Phone: 985-507-9175. Fax: 985419-9863. Email: hammondbluesandbbq@
yahoo.com. Website: http://www.hammondbluesandbbq.com. St. Champ.
April
04/01/2011-04/02/2011: Pleasant Hill, MO.
Smokin’ on Big Creek. Jeff Stith. 1404 Redbud Ave, Pleasant Hill, MO 64080. Phone:
816-590-5057. Email: [email protected]. Website: http://www.smokinonbigcreekbbq.com. St. Champ.
04/01/2011-04/02/2011: Buffalo Ranch
at Pala Casino, Pala, CA. Pala’s Buffalo
Ranch BBQ. Henry Silvestre. 21847 Grove
Rd, Wildomar, CA 92595. Phone: 951-4451903. Fax: 951-245-1116. Email: [email protected]. Website: http://www.fit2gopromotions.com.
04/01/2011-04/02/2011: Slidell, LA. Slidell
BBQ Challenge. Arnold Skinny” King”. 339
Landon Drive, Slidell, LA 70458. Phone:
985-643-6863. Email: skinny339@yahoo.
com. Website: http://www.labbq.org/slidell.
St. Champ.
04/01/2011-04/02/2011: Benton, KY. Benton
KY Kiwanis Barbeque Kookoff. Ed Jones.
PO Box 78, Benton, KY 42025. Phone: 270527-1877. Email: [email protected]. Website: http://www.bentonkykiwanisclub.org. St. Champ.
KCBS Upcoming Events
04/08/2011-04/09/2011: Stillwater, OK. Stillwater Elks 23rd Annual Blazathon. Dwight
Stoddard. 202 E McElroy, Stillwater, OK
74075. Phone: 580-669-2538. Email: [email protected]. St. Champ.
04/08/2011-04/09/2011: Osage City, KS.
Smoke in the Spring. Corey Linton. 201
South 5th Street, Osage City, KS 66523.
Phone: 785-528-4610. Email: [email protected].
Website:
http://www.smokeinthespring.com. St. Champ.
04/08/2011-04/09/2011:
Gadsden,
AL.
Smoke on th Falls Noccalula BBQ Fest.
Janet Tarrance. PO Box 267, Gadsden, AL
Website: http://www.cityofgadsden.com. St.
Champ.
04/08/2011-04/09/2011: Columbus, MS.
Grilling on the River 2011. Harvey Myrick.
PO Box 215, Columbus, MS 39703. Phone:
662-328-6850. Email: grilling@bellsouth.
net. Website: http://grillingontheriver.8m.
net. St. Champ.
04/15/2011-04/16/2011: Covington, LA.
Bayou Barbecue Festival . Philip Jeanfrean.
PO Box 541, Covington, LA 70434. Phone:
985-871-9929. Fax: 985-871-9928. Email:
[email protected]. Website: http://
www.covrotary.org. St. Champ.
04/15/2011-04/16/2011: Salisbury, MD. Pork
in the Park. Sandy Fulton. PO Box 2333,
Salisbury, MD 21802. Phone: 410-548-4914.
Fax: 410-341-4996. Email: [email protected]. Website: http://www.porkinthepark.
org. St. Champ.
04/15/2011-04/16/2011: Jefferson City, MO.
Capital City Cookoff. Bruce Ring. 3604
Schott Rd, Jefferson City, MO 65101. Phone:
573-694-6081. Email: [email protected].
Website: http://www.capitalcitycookoff.com.
St. Champ.
04/15/2011-04/16/2011: Sikeston, MO.
Sikeston Area Chamber of Commerce Redneck Barbeque. Garth Fuchs. #1 Industrial Drive, Sikeston, MO 63801. Phone:
573-471-2498. Fax: 573-471-2499. Email:
[email protected]. Website: http://www.
sikeston.net. St. Champ.
04/15/2011-04/16/2011: Washington, MO.
3rd Annual Main Street BBQ & Bluesfest.
Aimee Frey. 124 Jefferson St., PO Box 144,
Washington, MO 63090. Phone: 636-2391743. Fax: 636-239-4832. Email: events@
downtownwashmo.org. Website: http://www.
downtownwashmo.org. St. Champ.
04/15/2011-04/16/2011:
Winchester,
TN. High on the Hog Fesival. (Teams)
Linda Gould & (Judges) Dianne Zimmerman. Phone: 931-308-7660 or Judges:931-607-6030 Email: winchesterhoth@
aol.com or deezimmerman1949@hotmail.
com. Website: http://www.highonthehogfestival.com. St. Champ.
04/15/2011-04/16/2011: Springfield, MO.
Rock’n Ribs BBQ Festival. Kristin McDaniel. . Phone: 417-840-7463. Email: kristin@
kristinmcdaniel.com. Website: http://www.
rocknribs.com. St. Champ.
04/15/2011-04/16/2011: Enid, OK. 6th Annual Smokin Red Dirt BBQ. Lynne Benkendorf. 227 W Broadway, Enid, OK 73701.
Phone: 580-548-8194. Fax: 580-233-1263.
Email: [email protected]. Website: http://www.reddirtbbq.com. St. Champ.
04/15/2011-04/16/2011: Kings Mountain,
NC. 15th Annual Firehouse BBQ Cook-Off.
Frank Burns. PO Box 429, Kings Mountain,
NC 28086. Phone: 704-734-0555. Fax: 704734-4468. Email: [email protected]. St.
Champ.
04/16/2011-04/17/2011: Lexington, MA. The
Lexington BBQ Battle. Stephen Eastridge. 6
Laurence Rd, Woburn, MA 01801. Phone:
781-405-4825. Email: meatatslims@gmail.
com. Website: http://www.lexingtonbbqbattle.com. St. Champ.
04/22/2011-04/23/2011: Kennett, MO. 30th
Annual Show-Me State Championship. Allen Williams. 1114 Pruitt St, Kennett, MO
63857. Phone: 573-717-6875.
04/22/2011-04/23/2011: Overland Park, KS.
VFW Post 846 BBQ Challenge. Jim Lilleston
& Judges Contact Al Amborn8804 Grant,
Overland Park, KS 66212. Phone: 913-2067860. Email: [email protected] or
[email protected]. St. Champ.
04/22/2011-04/23/2011: Lexington, NC.
BBQ Capital Cook Off. Chad Hodges. East
1st Ave, Lexington, NC 27292. Phone: 336249-0383. Fax: 336-224-1198. Email: [email protected]. Website: http://www.uptownlexington.com.
04/29/2011-04/30/2011: Hazelwood, MO.
Kick-Off Cook-Off. Greg Wilkinson. 2680
Narraganset, Florissant, MO 63033. Phone:
Website: http://www.hogsaucereport.com/
contest. St. Champ.
04/29/2011-04/30/2011: Springdale, AR.
Smokin’ in the Ozarks. Tim Gray. 2914
N Cassius Lane, Fayetteville, AR 72704.
Phone: 479-721-3584. Fax: 479-419-9453.
Email: [email protected]. Website: http://www.smokinintheozarks.com. St.
Champ.
04/29/2011-04/30/2011: Sugar Creek, MO.
Smokin’ in the Creek. Sue Mikula. 103 S
Sterling, Sugar Creek, MO 64054. Phone:
816-252-4413. Fax: 816-252-8843. Email:
04/29/2011-04/30/2011: Edenton, NC. Hog
Fest in Historic Edenton. Roy Murray. PO
Box 390, Edenton, NC 27932. Phone: 252426-1426. Email: [email protected]. Website: http://www.hogfestedenton.com . St. Champ.
04/30/2011-05/01/2011: Indio, CA. Stagecoach Music Festival BBQ Championship. Thom Emery. PO Box 7, Thousand
Palms, CA 92276. Email: thom@bbqthom.
com. Website: http://www.bbqthom.com. St.
Champ.
04/30/2011-05/01/2011: Liberty, IN. Smokin’
on the Water. Carl Sharp. 27 W Union St,
Liberty, IN 47353. Phone: 765-458-5574.
Fax: 765-458-7403. Email: carl.sharp.
libertyindianalions.com. St. Champ.
May
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:
425-699-4350. Email: [email protected]. Website: http://www.runfortheribs.com.
05/06/2011-05/07/2011: Morgan Hill, CA.
Morgan Hill No Bull BBQ Cookoff. Chris
Bryant. PO Box 786, Morgan Hill, CA
95038. Phone: 408-779-9444. Fax: 408-7795405. Email: [email protected]. Website:
http://www.morganhill.org. St. Champ.
05/06/2011-05/07/2011: Ashland, MS. Mississippi Springfest. Tony Tidwell. PO Box
507, Ashland, MS 38603. Phone: 662-2243220. Fax: 662-224-8588. Email: wbiitv@
yahoo.com. St. Champ.
05/06/2011-05/07/2011: North Platte, NE.
North Platte Honky Tonk Barbecue Festival.
Rob Mandeville. PO Box 1085, North Platte,
NE 69103. Phone: 308-532-3344. Fax: 308534-6651. Email: [email protected].
Website: http://www.honkytonkbbq.com. St.
Champ.
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: 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.
05/06/2011-05/07/2011: Lansing, KS. Brew,
Blues & Bar-B-Q Cook-Off. Sundae Holler. 730 1st Terrace, Suite 2, Lansing, KS
http://www.lansing.ks.us. St. Champ.
05/06/2011-05/07/2011: Huntsville, AL. The
Whistle Stop Festival & Rocket City BBQ.
Drew Grega. 404 Madison Street, Huntsville,
AL 35801. Phone: 256-564-8125. Fax: 256564-8151. Email: kcbscookers@huntsvilleal.
gov. Website: http://www.thewhistlestopfestival.com. St. Champ.
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: 816-776-3591. Email: shirkey@epsi.
net. St. Champ.
05/06/2011-05/07/2011: Belton, MO. Belton
Heritage BBQ Contest. Connie Hubbard.
611 Main St, Belton, MO 64012. Phone:
816-322-2831. Fax: 816-322-3560. Email:
05/13/2011-05/14/2011: Green Lane, PA.
Green Lane Fire Co Smoke in the Valley
BBQ Contest””. Shawn Tucker. 214 Main
St, Green Lane, PA 18054. Phone: 215-7407593. Email: [email protected]. Website:
http://www.glfcbbq.com. St. Champ.
05/13/2011-05/14/2011: Rome, GA. Roman
Roast on the River. Lisa Nash. 300 West
Third St, Rome, GA 30165. Phone: 706-2910766. Fax: 706-235-3936. Email: lnash@
rfpra.com. Website: http://www.rfpra.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: 620-257-5630. Email: [email protected]. Website:
http://www.celebrationcentreofricecounty.
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: 719-6883899. Email: [email protected]. Website:
http://www.wildwestbbq.com. St. Champ.
05/13/2011-05/14/2011: Annapolis, MD.
Naptown Bar BAY Q. Don Chomas. PO Box
6327, Annapolis, MD 21401. Phone: 240432-3903. Fax: 301-656-1510. Email: [email protected]. Website: http://www.
barBAYq.com.
05/13/2011-05/14/2011: Waynesboro, GA.
Boss Hog Cook-Off. Nan Lynch & Amy
Lively & Tim LivelyPO Box 647, Waynesboro, GA 30830. Phone: 706-554-8100 or
706-554-3552 or 706-551-2045Email: [email protected] or tdlively@roelco.
net. Website: http://www.bosshogcookoff.
com. St. Champ.
05/13/2011-05/14/2011: Laughlin, NV.
Laughlin’s Riverside BrewBQ. Todd Youngblood. PO Box 1527, Durango, CO 81302.
Phone: 970-749-4083. Email: [email protected]. Website: http://
www.riversidebrewbq.com.
05/13/2011-05/14/2011: Steeleville, IL. Randolph County Pig Party. Curtis Jeffers. 110
N Sparta St, Steeleville, IL 62288. Phone:
618-965-9615. Fax: 618-965-9613. Email:
05/13/2011-05/14/2011: Claremore, OK.
Boots & BBQ Festival. Roger Fleming. PO
Box 673, Claremore, OK 74017. Phone: 918343-2527. Email: [email protected]. Website: http://www.claremorereveille.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: [email protected]. Website: http://
www.hartsellechamber.com.
05/20/2011-05/21/2011: Chesapeake, VA.
Chesapeake Jubilee BBQ Cook-Off. Dorothy Kowalsky. 1500 Mt. Pleasant Rd, Chesapeake, VA 23322. Phone: 757-482-4848.
Fax: 757-482-9668. Email: [email protected]. Website: http://www.chesapeakejubilee.org. St. Champ.
05/20/2011-05/21/2011: Sevierville, TN.
Bloomin’ BBQ & Bluegrass. Carroll McMahan. 110 Gary Wade Blvd, Sevierville, TN
http://www.bloominbbq.com. St. Champ.
05/20/2011-05/21/2011: Abilene, KS. Wheatstock Grill-Off: Peace, Love & BBQ. Paula
Dinkel. 511 NE 10th St, Abilene, KS 67410.
Phone: 785-263-6688. Fax: 785-263-6622.
www.mhsks.org. St. Champ.
05/20/2011-05/21/2011: Fairbault, MN.
Minnesota in May. Randy Applegren. 2286
130th Lane NW, Coon Rapids, MN 55448.
Phone: 612-790-6314. Email: [email protected]. Website: http://www.mnbbq.com. St. Champ.
05/20/2011-05/21/2011: Langley, OK. Grand
Lake BBQ Festival. Darrel Hicks. 6601 N.
115th E. Ave, Owasso, OK 74055. Phone:
918-261-5422. Fax: 918-591-6096. Email:
www.grandlakebbq.com.
05/20/2011-05/21/2011: Bakersfield, CA.
Bakersfield Biggest Baddest BBQ. Mike
George. PO Box 407, Bakersfield, CA 93302.
Phone: 661-331-3900. Fax: 661-716-2428.
Email: [email protected]. Website: http://www.bakobbq.com. St. Champ.
05/20/2011-05/21/2011: Lebanon, KY. Heart
of Kentucky Bourbon & BBQ Musicfest.
Kenny Marrett/ Mary Lou Brock. 684 Northland Drive, Lebanon, KY 40033. Phone:
270-692-6002. Fax: 270-692-0510. Email:
05/20/2011-05/21/2011: Middletown, DE.
Middletown BBQ Cook-off. Mose Zook.
701 N Broad St, Middletown, DE 19709.
Phone: 717-278-9992. Email: [email protected]. Website: http://
www.dutchcountryfarmersmarket.com. St.
Champ.
05/20/2011-05/21/2011: Charleston, SC.
Publix Prestigious Palmetto Pig Pick’n.
Tommy Brush. PO Box 31459, Charleston,
SC 29417. Phone: 843-766-5576. Fax: 843766-9152. Email: tbrush@brushlawfirm.
com. Website: http://www.pigpickn.com. St.
Champ.
Brews & BBQ’s” at The Streets”-05/27/2011:
01/17/2011. Brentwood PAL Presents Blues.
&
[email protected]
Schults.
Phone: 1595 Dawnview, Brentwood, CA
94513 or 925-890-8296. Website: Brentwood, CA.
05/27/2011-05/29/2011: Westmont, IL. Red,
White & Bar-B-Q. Jim Addington. 337 E
Traube, Westmont, IL 60559. Phone: 630654-2894. Email: jaaddington@earthlink.
net. Website: http://www.westmontbbq.com.
St. Champ.
05/27/2011-05/28/2011:
Edmond,
OK.
Rhythm, Qs & Blues. Rob Holloway. 1100
Kingston Blvd, Edmond, OK 73034. Phone:
405-830-2171. Fax: 405-340-0362. Email:
www.rhytmqsandblues.com.
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: 706-3794612. Fax: 706-379-4643. Email: bobby.
[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: [email protected]. Website: http://www.
bestdambarbecue.com. St. Champ.
06/03/2011-06/04/2011: Owatonna, MN.
Smokin’ in Steele. Joe Elbert. PO Box 945,
Owatonna, MN 55060. Phone: 507-4551428. Fax: 507-214-2734. Email: jelbert56@
gmail.com. Website: http://www.smokininsteele.com. St. Champ.
06/10/2011-06/11/2011: Pueblo, CO. Boats,
Bands and BBQ. Kevin Ortiz. 200 W 1st St,
Suite 303, Pueblo, CO 81005. Phone: 719595-0242. Fax: 719-583-4696. Email: [email protected]. Website: http://www.
puebloharp.com. St. Champ.
06/03/2011-06/04/2011: Huron, SD. The
Original SD BBQ Championships. Candi
Hettinger. 890 3rd St SW, Huron, SD 57350.
Phone: 605-353-7354. Fax: 605-353-7348.
Email: [email protected]. Website: http://www.sdbbqchampionships.com.
St. Champ.
06/17/2011-06/18/2011: State Center, IA.
State Center Rose Festival BBQ Championship. Trish Taft. 2439 Binford Ave, State
Center, IA 50247. Phone: 641-751-0907.
http://www.bbqstatecenter.com. St. Champ.
05/27/2011-05/28/2011: Topeka, KS. Red
White Blue & BBQ. Shaun Miller/ Paul
Clarkson. 1305 Kansas Ave, Topeka, KS
66612. Phone: 785-554-6572. Email:
[email protected]. Website: http://arabswinersbbq.web.officelive.com. St. Champ.
06/03/2011-06/04/2011: Memphis, TN. Variety Children’s Charity BBQ Bash. Tanna
Wolfe. PO Box 1523, Memphis, TN 38101.
Phone: 901-373-5369. Fax: 901-373-5370.
http://www.memphisvarietybbqbash.org. St.
Champ.
05/27/2011-05/28/2011: North Augusta, SC.
Papa Joe’s Barjo-B-Que. Christy Beckham.
PO Box 3087, Evans, GA 30809. Phone:
706-855-8555. Email: christy_beckham2@
yahoo.com. Website: http://www.banjobque.
com. St. Champ.
06/10/2011-06/11/2011: Shakopee, Mn. Canterbury Park State BBQ Contest. Perry Vining. 2580 Bridge Ave, Albert Lea, MN 56007.
Phone: 800-658-2526. Fax: 507-373-0344.
www.bigislandfestivalandbbq.com.
05/28/2011-05/29/2011: West Des Moines,
IA. Smokin’ in the Junction. Brian Sweeney.
217 Fifth St, West Des Moines, IA 50265.
Phone: 575-221-1716. Fax: 484-303-6562.
Email: [email protected].
Website: http://www.valleyjunction.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:
405-598-5613. Fax: 405-598-2683. Email:
[email protected]. Website:
http://www.smokinthang.com. St. Champ.
05/28/2011-05/29/2011: Rochester, NY. Roc
City Rib Fest. Brian Wemett. 44 San Gabriel Drive, Rochester, NY 14610. Phone:
1-888-ROC-BBQ8. Email: [email protected]. Website: http://www.roccityribfest.
com. St. Champ.
June
06/03/2011-06/04/2011: Penn Valley, CA.
Smokin in the Oaks BBQ Championship.
Scott 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: Canon City, CO.
Royal Gorge Holy Smoke BBQ Showdown.
Autumn Dever. 901 Main Street, Canon City,
CO 81212. Phone: 719-429-7016. Email:
holy-smoke-bbq.com. St. Champ.
06/03/2011-06/04/2011: Sallisaw, OK. That
BBQ Thang in the Sprang. Judy Martens. PO Box 251, Sallisaw, OK 74955.
Phone: 918-775-2558. Fax: 918-775-4021.
Email: [email protected]. Website: http://www.sallisawchamber.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: 931359-5772. Email: [email protected]. Website: http://www.rotaryoflewisburg.org. St. Champ.
06/03/2011-06/04/2011: Lee’s Summit, MO.
TBD. Lane Constant. . Phone: 913-9726689. Fax: 816-434-6002. Email: [email protected].
06/10/2011-06/11/2011: Wynne, AR. Delta
Smoke BBQ Contest. Chad House. 1816
Karen Street, Wynne, AR 72396. Phone:
870-945-0880. Fax: 870-238-3531. Email:
06/10/2011-06/11/2011: Costa Mesa, CA.
OCBBQ Festival - Quen for Kids. Kelleigh
Strobel. 1747 S Claudina Way, Anaheim, CA
http://www.ocbbqfestival.com. St. Champ.
06/10/2011-06/11/2011: Raytown, MO. Raytown State Championship BBQ Cookoff.
Vicki Turnbow. 5909 Raytown Trafficway,
Raytown, MO 64133. Phone: 816-353-8500.
Fax: 816-353-8525. Email: [email protected]. Website: http://www.raytownchamber.com. St. Champ.
06/10/2011-06/11/2011: Montello, WI. Poor
Que. Anita Moore. W5811 Bend Road,
Princeton, WI 54968. Phone: 920-295-3647.
http://www.poorque.web.officelive.com. St.
Champ.
06/10/2011-06/11/2011: Hernando, MS. The
Desoto Shrine Club 3rd Annual 2011 BBQ
Cook Off. Doug Francis. 6727 Sandbourne
Dr W, Olive Branch, MS 38654. Phone:
662-890-3430. Email: kathy008@centurytel.
net. Website: http://www.desotobbq.com. St.
Champ.
06/10/2011-06/11/2011: Fredonia, KS. 2nd
Annual Ole’ Glory BBQ Challenge. Dale
Fritz. PO Box 449, Fredonia, KS 66736.
Phone: 620-378-3221. Fax: 620-378-4833.
Email: [email protected]. Website: http://www.fredoniachamber.com. St.
Champ.
06/03/2011-06/04/2011:
McLouth,
KS.
McLouth BBQ Blowout 20th Anniversary.
Cliff Weeks. PO Box 116, McLouth, KS
http://www.mclouthbbq.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: 205486-9567. Email: [email protected].
Website: http://www.haleyville911bbq.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: 785-6298019. Email: marysvillemainst@bluevalley.
net. Website: http://www.bigbluebarbeque.
com. St. Champ.
06/10/2011-06/11/2011: Marietta, OH. Brick
Street BBQ. Hunt Brawley. 222 1/2 Putnam
St, Marietta, OH 45750. Phone: 740-3730894. Fax: 740-373-0895. Email: [email protected]. Website: http://
www.brickstreetbbq.com. St. Champ.
06/17/2011-06/18/2011: Pender, NE. Pender
Bender Q and Brew. Mark Lorensen. 109
Main St, PO Box 220, Pender, NE 68047.
Phone: 402-385-3166. Fax: 402-385-3710.
Website: http://www.penderthurston.com.
St. Champ.
06/17/2011-06/18/2011: Chandler, OK. Hog
Wild BBQ & Chrome Festival. Kim Evans.
400 East Rt 66, Chandler, OK 74864. Phone:
405-258-0593. Email: [email protected]. St. Champ.
06/17/2011-06/18/2011: Mt. Morris, MI.
Midwest BBQ Throwdown. Christian Miller.
2188 W Mt. Morris, Mt. Morris, MI 48458.
Phone: 810-687-0953. Email: [email protected].
Website: http://www.gcf.org. St. Champ.
06/17/2011-06/18/2011: Sedalia, MO. Sedalia Lions MO Blues Cruise & BBQ Fest. Don
Buller. PO Box 1085, Sedalia, MO 65301.
Phone: 660-826-3069. Email: [email protected]. St. Champ.
06/17/2011-06/18/2011: Belleville, IL. Belleville Rotary Dadfest at Eckert’s. Doug
Wilks. 3814 North Belt West, Belleville, IL
62220. Phone: 618-355-7897. Fax: 618-3557899. Email: [email protected]. St.
Champ.
06/17/2011-06/18/2011: Jeffersonville, IN.
Smokin’ on the River. Daniel Skaggs. 4115
Andrew Drive, Floyds Knobs, IN 47119.
Phone: 812-280-4711. Email: [email protected]. Website: http://www.smokinontheriverbbq.com. St. Champ.
06/17/2011-06/18/2011: Frederick, MD.
Central Marylands Swinetastic BBQ Festival. Chris Carter. 1310 S Main St, Mount
Airy, MD 21771. Phone: 301-829-2222.
Fax: 301-829-2717. Email: swinetastic@
comcast.net.
06/17/2011-06/18/2011: Sauk Rapids, MN.
Ribapalooza. Melissa Medford. 619 West
Saint Germain St, St. Cloud, MN 56301.
Phone: 320-203-4846. Fax: 320-251-8952.
Website: http://www.ribapalooza.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: 716646-9199 or 716-941-6561Email: [email protected] or edaveen5@aol.
com. Website: http://www.bostonhillsbbqfest.
com. St. Champ.
06/24/2011-06/25/2011: Auburn Hills, MI.
Auburn Hills Barbecue Cook-off. Shawn
Keenan. 1827 N Squirrel Road, Auburn
Hills, MI 48326. Phone: 248-364-6926. Fax:
248-364-6939. Email: [email protected]. Website: http://www.auburnhills.
org. St. Champ.
06/24/2011-06/25/2011:
Lawrenceburg,
TN. Prichard’s Sweet Lucy Tennessee State
Championship BBQ Cook-Off. Carl Counce.
102 Weakley Creek Rd, Lawrenceburg, TN
38464. Phone: 931-762-3399. Fax: 931-9031202. Email: [email protected]. Website: http://www.lawrenceburgkiwanis.com.
St. Champ.
06/24/2011-06/25/2011: Seymour, MO.
Rock’n Freedom. April Hepko. PO Box 700,
Seymour, MO 65746. Phone: 417-224-7671.
Fax: 417-935-4560. Email: [email protected]. Website: http://www.rocknfreedom.com. St. Champ.
06/24/2011-06/25/2011: Lenexa, KS. Great
Lenexa BBQ Battle. Jim Finlen. 13420 Oak
St, Lenexa, KS 66215. Phone: 913-4777130. Fax: 913-477-7150. Email: jfinlen@
ci.lenexa.ks.us. Website: http://www.lenexabbq.org. St. Champ.
06/24/2011-06/25/2011: Alton, IL. Carsbluesbbq. Keith Davis. PO Box 252, West
Alton, MO 63386. Phone: 314-276-0073.
http://www.carsbluesbbq.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:
06/24/2011-06/25/2011: Ada, OK. Pigs Can
Fly BBQ Contest. Mary Gallup. 430 N Monte Vista, Ada, OK 74820. Phone: 580-4211412. Fax: 580-421-6060. Email: mgallup@
vvrh.com. Website: http://www.adaairexpo.
com. St. Champ.
06/25/2011-06/26/2011: Washington, DC.
Safeway National Capital Barbecue Battle.
Allen Tubis. 4335 Northview Drive, Bowie,
MD 20716. Phone: 301-860-0630. Fax: 301860-0639. Email: [email protected]. Website: http://www.bbqdc.com. St. Champ.
July
07/01/2011-07/02/2011:
Williams,
AZ.
Northern Arizona Barbeque Festival. Arlie
Bragg. PO Box 846, Mt. Juliet, TN 37122.
Phone: 615-758-8749. Email: arlieque@
comcast.net. Website: http://www.nazbbq.
com. St. Champ.
07/01/2011-07/02/2011: Benton, IL. Best
Dam BBQ Cookoff. Chuck Cockrum. 211 N
Main St, Benton, IL 62812. Phone: 618-9276157. Email: [email protected].
Website:
http://www.bestdambbqcookoff.
com. 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: Castle Rock, CO.
Rocky Mountain Freedom Festival. JJ Dedmon. 17011 Lincoln Ave #378, Parker, CO
80134. Phone: 303-960-9586. Email: info@
rmfreedomfestival.com. Website: http://
www.rockymountainfreedomfestival.com.
St. Champ.
07/02/2011-07/03/2011: Rancho Cordova,
CA. All American. Ric Gilbert/ Ben Lobenstein. 750 La Playa #912, San Francisco, CA
94121. Phone: 408-219-1041. Email: info@
fireitupevents.com.
07/02/2011-07/03/2011: Lake Placid, NY. I
Love Barbecue Junior World Championship.
Dmitry Feld. 8 Cummins Road, Lake Placid,
NY 12946. Phone: 518-523-2071. Fax: 518523-4106. Email: [email protected]. Website: http://www.ilbbqf.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:
620-724-8223. Fax: 620-724-8113. Email:
www.smokinghotbbq.com. St. Champ.
07/02/2011-07/04/2011: Lake Placid, NY.
I Love Barbecue & Music Festival. Dmitry
Feld. 8 Cummins Road, dmitry@usaluge.
org, NY 12946. Phone: 518-523-2071. Fax:
Website: http://www.ilbbqf.com. St. Champ.
07/03/2011-07/04/2011: Whiting, IA. Whiting 4th of July BBQ Competition. Kurt
Neldeberg. 15345 HWY K-64, Whiting, IA
Champ.
07/15/2011-07/16/2011: Gaffney, SC. Carolina Foothills BBQ Cook-off. Dennis Stroupe.
PO Box 549, Gaffney, SC 29342. Phone:
864-839-2628. Email: dstroupe1@gmail.
com. Website: http://www.scpeachfestival.
org. St. Champ.
07/08/2011-07/09/2011: Bessemer, AL.
Blues, Brews and Barbecue. Alicia Vincent
Rohan. 5051 Prince Street, Bessemer, AL
35022. Phone: 205-432-2602. Fax: 205-4814758. Email: avincent@alabamaadventure.
com. Website: http://www.alabamaadventure.com/pages/events.html.
07/15/2011-07/16/2011: Fort Smith, AR.
10th Annual Bordertown Bash. Daniel
Moore. PO Box 10242, Fort Smith, AR
bordertownbash.com. St. Champ.
07/08/2011-07/09/2011: Yates Center, KS.
3rd Annual Hay Capital BBQ Cookoff.
Ron Venus. 705 S Prairie St, Yates Center,
KS 66783. Phone: 620-228-4556. Email:
[email protected]. Website: http://www.haycapitalbbq.com. St. Champ.
07/08/2011-07/09/2011: Kettering, OH. 5th
Annual Ohio Veteran Barbecue Cook-Off.
Jim Ferguson. 2908 Valley View Drive,
Fairborn, OH 45324. Phone: 937-416-7924.
http://www.ohiovetbbq.com. St. Champ.
07/08/2011-07/09/2011: Loveland, CO.
Loveland Loves Barbecue. John Egbert. 200
E 7th St, Loveland, CO 80537. Phone: 970669-4032. Email: lovelandlovesbarbecue@
yahoo.com. St. Champ.
07/08/2011-07/09/2011: Greenwood, SC.
SC Festival of Discovery. Angie Jones. PO
Box 202, Greenwood, SC 29648. Phone:
864-942-8448. Fax: 864-953-2469. Email:
http://www.festivalofdiscovery.com.
St.
Champ.
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.
http://www.wellsvillebbqcookoff.com.
St.
Champ.
07/09/2011-07/10/2011: Weston, MO. Weston
Sizzlers Smoke Along the Rails””. Dena Minor. 407 Main, Weston, MO 64098. Phone:
816-640-2224. Email: dminor69@hotmail.
com. St. Champ.
07/15/2011-07/16/2011: Louisa, VA. Que
& Cruz Summer Festival. Bill Small. 4400
Byrd Mill Rd, Louisa, VA 23093. Phone:
540-223-6329. Email: billthegrillguy@msn.
com. Website: http://www.queandcruz.com.
St. Champ.
07/15/2011-07/16/2011: Glasgow, MO.
Smokin’ on the River. Steve Jones. PO Box
235, Glasgow, MO 65254. Phone: 660-3382277. Email: [email protected].
Website: http://www.glasgowmo.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.
07/15/2011-07/15/2011: South Bend, IN.
Enshrinement Ribs Cook-Off & Downtown
Block Party (Competitor Series). Becky
Beckman. 111 S St, South Bend, IN 46601.
Phone: 574-235-5520. Fax: 574-235-5720.
Website: http://www.collegefootball.or. St.
Champ.
07/15/2011-07/17/2011: Blue Mountains,
ON. Clarksberg/Thornbury National Barbeque Championship. Stephen Perrin. 30
Confederation Drive, Uxbridge, ON L9P125.
Phone: 416-898-3159. Fax: 905-731-8509.
07/15/2011-07/16/2011: Laramie, WY. Griller’s Cup. Dee Bott. 255 N 30th St, Laramie,
WY 82072. Phone: 307-742-2142 x5662.
http://www.ivinsonhospital.org. St. Champ.
08/05/2011-08/06/2011: Kearns, UT. Fire,
Water, & Ice. Carla Hughes. 892 N Buffalo
Dr, Kearns, UT 84045. Phone: 801-4005159. Email: [email protected]. Website:
http://www.utahbbq.org. St. Champ.
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: 316-323-7876. Email: [email protected]. Website: http://www.frontierwesterncelebration.com. St. Champ.
07/16/2011-07/17/2011: Troy, NY. Troy Pig
Out. Elizabeth Young. 268 River St, Troy, NY
http://www.troypigout.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.
07/22/2011-07/23/2011: Raymond, IL. American Legion Triple STAR Post 299 Pulling
for the Post””. Phil Hampton. 18191 Held
Rd, Raymond, IL 62560. Phone: 217-8206693. Email: triplestarpost299@hotmail.
com. Website: http://www.triplestarpost299.
org. St. Champ.
08/12/2011-08/13/2011: Franklin, NC.
Mountain High BBQ & Music Festival.
Linda Harbuck/ Cindy Cavender. 425 Porter
St, Franklin, NC 28734. Phone: 828-5243161. Fax: 828-369-7516. Email: lindah@
franklin-chamber.com. Website: http://www.
cookinginthemountains.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: aosburn@clabbergirl.
com. Website: http://www.myclabbergirl.
com. St. Champ.
08/12/2011-08/13/2011: Eliot, ME. Mainely
Grillin’ & Chillin’ State BBQ Competition.
Lisa Raitt. 2077 State Rd, Eliot, ME 03903.
Phone: 207-748-3303. Fax: 207-748-3303.
www.mainelybbq.com. St. Champ.
07/22/2011-07/23/2011: Easton, MD. Holy
Smoke BBQ. Lisa Hayes. 1009 N Washington St, Easton, MD 21601. Phone: 410443-4532. Fax: 410-819-6974. Email: lisa@
bbqholysmoke.com. Website: http://www.
bbqholysmoke.com. St. Champ.
07/22/2011-07/24/2011: Fryeburg, ME.
Western Maine BBQ Festival. Nancy Sanborn. PO Box 868, Denmark, ME 04022.
Phone: 207-452-2110. Fax: 207-452-2110.
http://www.westernmainebbqfestival.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: 217824-3555. Fax: 217-287-1848. Email: [email protected]. Website: http://www.
downtowntaylorville.com. St. Champ.
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: New Palestine,
IN. Wine, Brew & Bar-B-Que Too!. Mark
Kennedy. PO Box 492, New Palestine, IN
nplions.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
Website: http://www.westfairevents.com. St.
Champ.
07/30/2011-07/31/2011: Brockport, NY.
Brockport BBQ & Music Festival. Rob Blair.
PO Box 150, Brockport, NY 14420. Phone:
585-472-5093. Email: brockportbbqfest@
gmail.com. Website: http://www.brockportbbqfest.com. St. Champ.
August
08/05/2011-08/06/2011: Dillard, GA. Dillard
Bluegrass & Barbeque Festival. (Teams)
Jane Tomlin & (Judges) Vickie OwnbyPO
Box 53, Dillard, GA 30537. Phone: 706746-2690 or 865-397-1414Email: bbqjane@
windstream.net or [email protected].
Website: http://www.dillardbbq.com.
St.
Champ.
08/12/2011-08/13/2011: Dillon, CO. Krystal
93 BBQ at the Summit. Betty Naftz. PO Box
1195, Frisco, CO 80443. Phone: 888-4994499. Fax: 866-594-9735. Email: bnaftz@
gmail.com. Website: http://www.bbqatthesummit.com. St. Champ.
08/12/2011-08/13/2011: McMinnville, TN.
Smokin in McMinnville. Arlie Bragg. 1214
Woodvale Drive, Mt. Juliet, TN 37122.
comcast.net. Website: http://www.arlieque.
com. St. Champ.
08/12/2011-08/13/2011: Campo, CA. The
Golden Acorn BBQ Fest 2011. Henry Silvestre. 21847 Grove Rd, Wildomar, CA 92595.
Phone: 951-445-1903. Email: hsilvestre@
aol.com. Website: http://www.fit2gopromotions.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: 307-431-0894. Fax: 307-347-5515.
www.wyo-bbq-bluegrass.com. St. Champ.
08/19/2011-08/20/2011: La Platte, NE. 20th
Annual GOBS” State Barbeque Championship of NE”. Nena Cooney. 4343 Mayberry St, Omaha, NE 68105. Phone: 402658-9948. Fax: 42-493-3168. Email: nena.
gobs.org. St. Champ.
08/19/2011-08/20/2011: Madison, IN. Madison Ribberfest Barbeque and Blues. Ken
Schneider. 601 West First St, Madison, IN
47250. Phone: 812-866-4723. Email: [email protected]. Website: http://
www.madisonribberfest.com. St. Champ.
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.
08/19/2011-08/20/2011: Cumberland, MD.
Mountain Maryland BBQ Competition and
Festival. Jeff Grabenstein. 12100 N Branch
Rd SE, Cumberland, MD 21502. Phone:
301-722-4444. Email: grabensteinjl@yahoo.
com. Website: http://www.district16vfd.webs.
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: 801-535-6167. Fax: 801-535-6522.
Email: [email protected]. Website: http://www.thegalivancenter.com.
08/26/2011-08/27/2011: Cape Girardeau,
MO. 19th Annual Cape Girardeau Jaycees.
Robbie Guard. PO Box 4, Cape Girardeau,
MO 63701. Phone: 573-450-3396. Email:
www.capejaycees.com. St. Champ.
08/20/2011-08/21/2011: New Paltz, NY. Hudson Valley Ribfest. Stephanie King. PO Box
723, Highland, NY 12528. Phone: 845-3064381. Email: contest@hudsonvalleyribfest.
org. Website: http://www.hudsonvalleyribfest.org. St. Champ.
September
09/09/2011-09/10/2011: Hedgesville, WV.
Pickin in the Panhandle: The WV State BBQ
and Bluegrass Festival. Andrea Ball. 115 N
Queen St, Martinsburg, WV 25401. Phone:
304-264-8801. Fax: 304-264-8802. Email:
panhandlepickin.com. St. Champ.
09/02/2011-09/03/2011:
Mesquite,
NV.
Smokin in Mesquite BBQ Championship.
Arlie Bragg. PO Box 846, Mt Juliet, TN
37122. Phone: 615-758-8749. Email: [email protected]. Website: http://www.mesquitebbqchampionship.com. St. Champ.
08/26/2011-08/27/2011:
Lakeport,
CA.
Smokin on the Water. Dave Majestic. 2755
Mission Rancheria Rd, Lakeport, CA 95453.
Phone: 707-262-1900. Fax: 707-262-0315.
Email:
dmajestic@konocti-vista-casino.
com. Website: http://www.kvcasino.com. St.
Champ.
09/09/2011-09/10/2011: Sparta, IL. U.S.
Open BBQ Championship. Curt Jeffers.
110 North Sparta St, Steeleville, IL 62288.
Phone: 618-965-9615. Fax: 618-965-9613.
Email: [email protected]. St. Champ.
09/02/2011-09/03/2011: Myrtle Beach, SC.
Smoke on the Beach. Kenny Craven. 176 Patriots Point, Mt. Pleasant, SC 29464. Phone:
843-851-2470. Email: kgcraven113@aol.
com. Website: http://www.smokeonthebeach.
com. St. Champ.
09/09/2011-09/10/2011: Mt. Carmel , IL.
Wabash Ribber Fest. Colette Grigsby. 406 N
Market, Mt. Carmel, IL 62863. Phone: 618262-6822. Fax: 618-262-4339. Email: [email protected]. Website: http://www.
wabashribberfestbbq.com. St. Champ.
08/26/2011-08/27/2011: Monroe, MI. Monroe County Jam & River Raisin’ Rib Off.
Hunter Brucks. 881 Stewart Rd, Monroe, MI
monroecountyjam.com.
09/02/2011-09/03/2011: Windsor, MO. Windsor Septemberfest Cookoff. Dennis Bowers.
PO Box 252, Windsor, MO 65360. Phone:
660-647-3478. Email: [email protected]. Website: http://www.
windsorseptemberfest.com. St. Champ.
09/09/2011-09/10/2011: Vermillion, SD. Ribs,
Rods & Rock ‘n Roll. Jenny French. PO Box
82, Vermillion, SD 57069. Phone: 605-6709688. Fax: 605-624-0094. Email: [email protected]. 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: marilyn_
08/26/2011-08/27/2011: Albert Lea, MN. Big
Island Barbeque. Perry Vining. 2580 Bridge
Avenue, Albert Lea, MN 56007. Phone: 800658-2526. Fax: 507-373-0344. Email: [email protected]. Website: http://www.bigislandfestivalandbbq.com. St. Champ.
08/26/2011-08/27/2011: Kennesaw, GA. Pigs
& Peaches BBQ Festival. Laurel Fleming.
2753 Watts Drive, Kennesaw, GA 30144.
Phone: 770-422-9714. Fax: 678-460-3373.
http://www.pigsandpeaches.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. Phone: 970-826-3100. Fax: 970824-2235. Email: george.rohrich@tmhcraig.
org. Website: http://www.craigbbq.com. St.
Champ.
08/26/2011-08/27/2011: Bonner Springs, KS.
Smokin’ on Oak. Tony Corporon. 13100 Kansas Ave, Ste C, Bonner Springs, KS 66012.
Phone: 913-441-3411. Fax: 913-441-3656.
www.lifeisbetter.org. St. Champ.
08/26/2011-08/27/2011: Nevada, IA. Nevada
Kiwanis Club BBQ Contest. Robert Mittman.
PO Box 21, Nevada, IA 50201. Phone: 515382-5343. Email: mittman@iowatelecom.
net. St. Champ.
08/26/2011-08/27/2011: Amelia Island, FL.
The Great Southern Tailgate Cook-Off. Bretta Walker. 402 B Centre St, Amelia Island,
FL 32034. Phone: 904-277-4369. Fax: 904432-8417. Email: bwalker@ameliaisland.
com. Website: http://www.gstailgatecookoff.
com. St. Champ.
08/26/2011-08/27/2011: Lincoln, IL. Up in
Smoke on the Square. Chris RJ” Graue”. 9
Oakwood Dr Lincoln, IL 62656, Lincoln, IL
62656. Phone: 217-732-7997. Fax: 217-7351921. Email: [email protected]. Website: http://www.lincolnbbq.com. St. Champ.
08/26/2011-08/27/2011: Nashville, TN. Music City BBQ Festival. Frank Platt. 111
Colony Court, Nashville, TN 37204. Phone:
615-473-7032. Email: [email protected]. Website: http://www.musiccitybbqfestival.com. St. Champ.
08/26/2011-08/27/2011: New Holland, PA.
New Holland Summerfest. Chuck Sheffield. PO Box 463, New Holland, PA 17557.
Phone: 717-669-1400. Fax: 717-354-0091.
http://www.nhsummerfest.org. 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.
Website: www.downstreamcasino.com/Promotions_Current.aspx.
09/03/2011-09/04/2011: Omaha, NE. Septemberfest BBQ & Ribeye Steak Cookoff
Challenge. Linda Morin. 6910 Pacific St, Ste
450, Omaha, NE 68106. Phone: 402-3464800. Fax: 402-346-0375. Email: linda@
omahafed.org. Website: http://www.septemberfestomaha.com.
09/03/2011-09/04/2011: Bedford, TX. City
of Bedford Blues & BBQ Festival. Wendy
Hartnett. 2000 Forest Ridge Dr, Bedford, TX
tx.us. Website: http://www.bedfordbluesfest.
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: 662-224-6330. Fax: 662-224-6317.
Email:
[email protected].
Website: http://www.bentoncountyfair.info. St.
Champ.
09/09/2011-09/10/2011: Scott City, KS.
Showdown on the Plains BBQ Challenge.
Katie Eisenhour. 113 E 5th St, Scott City,
KS 67871. Phone: 620-872-3525. Fax: 620872-2242. Email: [email protected]. Website:
http://www.showdownbbq.com. St. Champ.
09/09/2011-09/11/2011: Norwalk, CT. Bar-BQue Pit at The Oyster Festival. Tim Oman/
Ray Cooke. 150 Connecticut Ave, Nowalk,
CT 06854. Phone: 203-866-0841. Fax: 203838-2227. Email: [email protected].
Website: http://www.norwalkbbq.com. St.
Champ.
09/09/2011-09/10/2011: Millington, TN. International Goat Days Barbecue Bash. Denise Sigler. 5099 Easley St, Millington, TN
38053. Phone: 901-494-6141. Fax: 901-8723019. Email: [email protected]. St. Champ.
09/09/2011-09/10/2011: Winder, GA. Jug
Tavern Festival & Bar-B-Q. Sabrina Wall.
PO Box 561, Winder, GA 30680. Phone:
678-425-6803. Fax: 770-307-0424. Email:
09/09/2011-09/10/2011: Silver Lake, MI. Silver Lake Apple & BBQ Festival. Jeff Clark.
9642 W Silver Lake Rd, Mears, MI 49436.
Phone: 231-873-5980. Email: jeff_chef_50@
yahoo.com. Website: http://www.thinkdunes.
com. St. Champ.
09/09/2011-09/10/2011: Grand Junction,
CO. Colorado Pork & Hops Challenge. Arlie
Bragg. PO Box 846, Mt. Juliet, TN 37122.
comcast.net. Website: http://www.porkandhops.com. St. Champ.
09/09/2011-09/10/2011: Quincy, IL. Smoke
on the River. Mel Dilman. 523 S 8th,
Quincy, IL 62301. Phone: 217-228-1208.
Email: [email protected]. Website: http://www.smokeontheriver.com. St.
Champ.
09/16/2011-09/17/2011: Springfield, MO.
Cattleman’s Ozark BBQ Challenge. Jim Altic. 318 S Campbell, Springfield, MO 65806.
Phone: 417-863-1231. Fax: 417-863-0602.
http://www.summersizzle.net. 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.
09/16/2011-09/17/2011: Decatur, AL. Decatur Jaycee’s 17th Annual Riverfest. Ken
Hess. PO Box 1026, Decatur, AL 35602.
Phone: 813-431-9928. Email: [email protected]. Website: http://www.decaturjaycees.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:
http://www.missioncvb.org. 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: [email protected]. Website: http://www.cherokeestripcookoff.com.
St. Champ.
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.
09/17/2011-09/18/2011: Hesston, PA. Barbeque at the Beach, Raystown Lake. Ed
Stoddard. 6993 Seven Points Road, Suite 2,
Hesston, PA 16647. Phone: 888-729-7869.
Fax: 814-658-0068. Email: raystowned@
gmail.com. Website: http://www.barbequeatthebeach.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:
St. Champ.
09/22/2011-09/24/2011: Murphysboro, IL.
Murphysboro Barbecue Cook-off. Becky
Streuter. PO Box 382, Murphysboro, IL
Website: http://www.17thstreetbarbecue.com.
St. Champ.
09/23/2011-09/24/2011: Owensboro, KY.
Grillin & Chillin BBQ. Terry Stinnett. PO
Box 201, Utica, KY 42376. Phone: 270-9294177. Fax: 270-683-8080. Email: [email protected]. Website: http://www.
grillinandchillinbbq.com. St. Champ.
09/23/2011-09/24/2011: Russell, KS. Russell Main Street’s Bricks, Broncs & BBQ.
Stephanie Cross. 507 N Main, Russell, KS
Champ.
09/23/2011-09/24/2011: Franklin, TN. TBD.
Anna Shuford. PO Box 305, Franklin, TN
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: 918-582-2787. Email: acroasdale@
ahct.org. Website: http://www.tulsaartofbbq.
com. St. Champ.
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.
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: 620-271-8365. Email: [email protected]. Website: http://www.skysthelimitbbq.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: 402-955-0444. Email: tommanhart@
intlminutepress.com. Website: http://www.
rivercityrodeo.com. St. Champ.
09/23/2011-09/24/2011: Dana Point, CA.
Name TBD. Arlie Bragg. PO Box 846, Mt.
Juliet, TN 37122. Phone: 615-758-8749.
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: sshbid@
optimum.net. Website: http://www.quebythesea.com. St. Champ.
09/30/2011-10/01/2011: Danielsville, PA.
Rock-N-Ribfest. Dana Reed. 19 Wayne St,
Montvale, NJ 07645. Phone: 201-913-2712.
http://www.skibluemt.com.
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: [email protected]. St.
Champ.
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: jimbeambbqclassic@gmail.
com. Website: http://www.kyharvestfestival.
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.
Email:
[email protected].
Website: http://www.hogwildfestival.com. St.
Champ.
October
10/07/2011-10/08/2011: Jenks, OK. Rock ‘n
BBQ on the Water. Gena Hurst. 15400 Knoll
Tr, Ste 350, Dallas, TX 75248. Phone: 972960-2003. Fax: 972-960-0627. Email: [email protected]. 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.
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:
912-526-6445 or 706-554-3552 or 706-5512045Fax: 912-526-4372. Email: bhtlyons@
nctv.com or [email protected]. Website:
http://www.therealsqueal.com. 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: 314421-3480. Fax: 314-421-1263. Email:
stlriverrub.com.
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.
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: 417682-1568. Fax: 417-681-0176. Email:
[email protected].
Website:
http://www.gcbbq.com. St. Champ.
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:
desotoks.org. St. Champ.
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: 252-9721232. Email: Debbie.Julio@rockymountnc.
gov. Website: http://www.bbqthrowdown.net.
St. Champ.
10/14/2011-10/15/2011: Parsons, KS. Balloons Bikes Blues & BBQ. Dave Winchel.
PO Box 1037, Parsons, KS 67357. Phone:
620-423-1193. Email: dwinchel@cableone.
net. 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.
Email: [email protected]. Website: http://www.fountainsblazeoff.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: [email protected]. Website: http://www.ohiobbq.com. St. Champ.
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.
http://www.hillbillyhogbbqthrowndown.
com. St. Champ.
10/22/2011-10/23/2011: Dalton, GA. Liberty
Tree BBQ Festival. Kasey Carpenter. 201
West Cuyler St, Dalton, GA 30720. Phone:
706-218-8065. Fax: 706-529-9664. Email:
www.libertytreebbq.com. St. Champ.
10/28/2011-10/29/2011: Gastonia, NC.
Name TBD. Denise Propst. 4514 Lisa Drive,
Gastonia, NC 28056. Phone: 704-898-5497.
10/28/2011-10/29/2011: Fort Gibson, OK.
Smokin’ the Fort - BBQ & Bluegrass Festival. Gary Perkins. PO Box 730, Fort Gibson,
OK 74434. Phone: 918-478-4780. Fax: 918478-4780. Email: fortgibson@sbcglobal.
net. Website: http://www.fortgibson.com. St.
Champ.
November
11/04/2011-11/05/2011:
Harrison,
AR.
Cookin’ on the Creek. Anna Marie Sullivan.
621 E Rush, Harrison, AR 72601. Phone:
870-741-2659. Fax: 870-741-9059. Email:
[email protected].
Website: http://www.cookinonthecreek.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: [email protected].
11/04/2011-11/05/2011: Livingston, AL. Sucarnochee BBQ & Blues Cook-off. Stephen
Livingston. Station 45, UWA, Livingston,
AL 35470. Phone: 205-652-5405. Fax: 205652-3827. Email: [email protected]. Website: http://www.centerforblackbelt.com. St.
Champ.
10/07/2011-10/08/2011: Harrisburg, PA.
Keystone Classic Barbeque. James Sharp.
2300 N Cameron St., Harrisburg, PA 171109443. Phone: 717-787-2905. Fax: 717-7059900. Email: [email protected]. Website:
http://www.keystoneinternational.state.
pa.us. St. Champ.
11/04/2011-11/05/2011: Shelby, NC. Hog
Happnin’. Jerry Gardner. PO Box 2343,
Shelby, NC 28150. Phone: 704-482-4202.
http://www.hoghappnin.com. St. Champ.
10/14/2011-10/15/2011: Florence, CO. Florence Eureka Days - Kick in the Butt BBQ
Competition. Cindy Cox. 805 E Main, Florence, CO 81226. Phone: 719-546-4343.
http://www.kickinthebuttbbq.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: Libertyville, IL.
Barn Burner Bar-B-Q. Claudia Stevens.
14245 W Rockland Rd, Libertyville, IL
60048. Phone: 847-990-3750. Fax: 847362-5032. Email: [email protected]. Website: http://www.lambsfarm.org/events. St.
Champ.
10/14/2011-10/15/2011: Munfordville, KY.
Big Buffalo Crossing BBQ Cook-Off. Coni
Shepperd. PO Box 304, Munfordville, KY
Website: http://www.visitmunfordville.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. St. Champ.
11/18/2011-11/19/2011: Cumming, GA. The
National BBQ Cup. Randall Bowman. 465
Tolbert St, Cumming, GA 30040. Phone:
770-886-6290. Fax: 770-886-6291. Email:
[email protected].
Website:
http://www.nationalbbqcup.com.
11/18/2011-11/19/2011: Plant City, FL. Plant
City Pig Jam. Amy Nizamoff. 106 North
Evers Street, Plant City, FL 33563. Phone:
813-754-3707. Fax: 813-752-8793. Email:
plantcitypigjam.com. St. Champ.
December
12/02/2011-12/03/2011: Demopolis, AL.
Christmas on the River. Paul Willingham.
102 East Washington St, Demopolis, AL
36732. Phone: 334-289-2856. Email: [email protected]. 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: 602-2961561. Fax: 602-296-1574. Email: info@
getyourpigon.com. Website: http://www.getyourpigon.com. St. Champ.

Inside - Kansas City Barbeque Society

Transcription

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