postmaster: dated Material. please deliver by november 10

Transcription

Kansas City Barbeque Society – America’s Barbeque Experts!®
november 2011
Postmaster: Dated Material. Please deliver by November 10, 2011
The Monthly Publication of the Kansas City Barbeque Society
TippyCanoe Takes
Home National
Championship
What do you get when you put the top barbecue teams in the entire country all together competing in the largest and richest competition series in barbecue history?
Silence.
At least that’s what Joe Beland, skipper for the newly crowned Sam’s Club National
BBQ Tour National Champion TippyCanoe BBQ Crew team, observed when he looked
out across the field of competitors.
“It was probably the quietest contest I’ve ever seen,” describes Beland. “Everyone,
including me, was just focused on our cooks. You could smell the intensity. I guess
that’s what you get when the stakes are this high!”
A journey that started for some teams all the way back in April, drew to a close
on Saturday, October 15. The 50 qualifiers for the Inaugural Sam’s Club National
BBQ Tour National Championship event, held in Bentonville, AR, had to win their
way through a local and regional events to even qualify for the Championship. That
tournament-style formula created a 50-team field of the best BBQers on the face of
the planet.
“I just glanced around the parking lot,” described Beland. “When I looked at the
caliber of teams, I just thought to myself, ‘Wow!’”
Beland, coming off of a win at the American Royal two weeks previous, believes
there’s a difference in the wins.
“Its definitely different,” describes Beland. “In the Royal it takes some luck. I’m
extremely proud of the win, don’t get me wrong. But to win at the Royal, with so many
teams, you have to have a good cook and get some luck.”
“When I looked at the field for the National Championship, I knew it was going to
take a better cook and its going to have to get past master judges,” said Beland. “Basically, I had to cook like a rockstar.”
At the Sam’s Club National BBQ Tour National Championship the TippyCanoe BBQ
Crew team consisted of Joe Beland and his wife Kim.
“With just Kim and I,” describes Beland, “it makes it easier to concentrate. On
Saturday, as far as the cook goes, we just hit our timing. We did a little adjustment to
our ribs and it paid off. It’s a rare thing when all the parts fall into place, but I could
just feel that they were.”
All the parts didn’t easily fall into place though for Team Tippy.
“We had a tough time finding ribs,” states Joe. “I actually bought our ribs at a Sam’s
Club on the way down! I called ahead and they held one for me. They were spot on.”
TippyCanoe finished with a 701.14 score overall narrowly beating the Reserve
Champion team Grog N Hogs by just over 1 point. The Canoe Crew finished 2nd in
pork, 5th in brisket, 6th in ribs and 35th in the chicken category at the event.
Starting out at the local event in Woodbury, MN and then moving on to the Indianapolis Regional final, Team Tippy didn’t shy away from the heightened competition
but instead welcomed it.
“I love the tournament concept,” said Beland. “It was fun all the way around. And
the tournament is just going to get better and bigger!”
Beating out nearly 650 other teams from across the country, TippyCanoe BBBQ
Crew earned $35,000 and now holds the distinct notoriety of being the first ever
Sam’s Club National BBQ Tour National Champion.
Inside
Retail List
4
Books, Seasonings & More
Welcome!
26-27
Contest results
KCBS New Members
Competition Heats Up
Class Schedules
16-17
Cooking, Judging & Table
Captain Classes
Upcoming Events
2011-2012 Events
30-36
Volume 26, Issue 11
11514 Hickman Mills Drive
KCMO 64134 Phone: 800.963.5227
38-39
Phone:
800.963.5227
www.kcbs.us
page 2bullsheet –November 2011
The Kansas City
Barbeque Society
2012 Annual Banquet
Location: Embassy SuitesSan Diego Bay; San Diego, CA
Date: January 13th-14th, 2012
Join us in San Diego for:
* Rules Meeting
* Contest Rep Meeting
* Organizer’s Roundtable
* 2012 Board of Directors
Elections Results
* 2011 Team of the Year Awards
* Annual Contest Raffle
*Kitchen Tours-Sponsored By CBBQA
* 1st Annual KCBS Scavenger Hunt
*1st Annual Lifetime Member Reception
Registration is Easy!!!
•Call the KCBS office at
(800) 963.5227
•Mail in the registration form
on page 3 to:
KCBS
Attn: Kelly Cain
Kansas City, MO 64134
The Embassy Suites -San Diego Bay is the official place to stay while
you’re at the 2012 KCBS Annual banquet!
* $169 per night room rate (double)
*Children 18 and younger stay for free
* $15 Overnight Parking
* Free Cooked to Order Breakfast
*Free wireless internet in each guest room
* Free airport shuttle
*Free nightly Manager’s Cocktail Recption
To make your hotel reservation...
Call: 619.239.2400
http://embassysuites.hilton.com/en/es/groups/personalized/S/SANDNES-KCB-20120108/
Be sure to tell them you’re part of the KCBS 2012 Annual Meeting!
bullsheet – November 2011Page 3
Smokin’ Partnership Opportunities for the
2012 KCBS Banquet
Presenting Partner: $2,500
This level of recognition at the banquet provides you with premium
branding and recognition from start to finish. Becoming a Presenting
Partner brings your company to the forefront of every attendee’s experience, ensuring that you are remembered long after the event for your
strong support!
Session Sponsor: $500
Benefits:
•Primary banner placement at one of the key sessions (contest reps, judges, rules committee).
•Recognition on programs & promotional materials at banquet.
•Opportunity to address session attendees (up to 3 minutes).
•Two (2) complimentary full convention registrations.
Benefits:
•Comprehensive recognition including website (30 days pre/post
event), logo placement on programming materials distributed to all Benefits:
attendees and all placement posters.
•Product advertisement during banquet dinner festivities.
•½-page Bullsheet advertisement for one month.
•Winners announced during the banquet dinner.
•Four (4) complimentary full convention registrations.
•Premier placement of company/product information at information
center for attendees.
•Primary banner placement during banquet dinner (banner
provided by sponsor).
•Opportunity to address all attendees at banquet dinner (up to 3
minutes).
•Banner placement in all sessions.
Auction Donor: No Charge
YES!!! I want to become a
Smokin’ Partner!!!
Please sign me up as a....
Society Partner: $1,500
This level of recognition provides your company branding during the
main event and helps distinguish the members, cooks, judges, reps and
enthusiasts for a year’s worth of fantastic BBQ!
Benefits:
•¼ -page Bullsheet advertisement for one month.
•Banner at entrance of Banquet Dinner.
•Special thanks on program and promotional materials prior to event.
•Company/product information in information center.
•Two (2) complimentary full convention registrations.
•Recognition during the banquet.
•Banner placement in all sessions.
•
•
•
•
Presenting Partner............................................$2,500
Society Partner..................................................$1,500
Session Sponsor...................................................$500
Auction Donor.........................................................$0
Company:_______________________________________
Contact Name:___________________________________
Address:_________________________________________
City: ______________________State:_______Zip:______
E-mail:__________________________________________
Phone:__________________________________________
Payment Method: Check Enclosed Credit Card
Card/Check Number:_________________________________
Expiration Date: _______________ CVC:_____________
2012 KCBS Banquet Registration Form
Registration Information:
Registration Deadline December 30,2011.
Registrations after December 30,2011 add $25/person
I am registering/paying for:
_____ Guests @ $55 Each
_____ Table(s) of 10 @ $550 Each
_____ Kitchen Tour @ $50
(Friday, Jan. 13th from 9am-12pm
Tours include several popular San Diego
restaurants)
_____ Scavenger Hunt @ no charge
(Friday, Jan. 13th @ 6:30pm - Teams of 2-6)
Team Name: ______________________________
_____ Lifetime Member Reception
(Lifetime Members Only-no charge)
*If paying for multiple individual seats/ tables, please attach a list of
all member names that you are paying for.
Table purchases will have reserved seating. Individual purchases will be first
come/first served. KCBS reserves the right to fill unoccupied seats should additional space
be needed.
Member Information:
Member Name:
________________________________________________
Mailing Address:
________________________________________________
City: __________________________State:____________
Zip:____________Phone Number:__________________
E-mail: _________________________________________
Member Number:___________________________
Payment Information:
Amount Enclosed:___________________________
KCBS cares about your identity and does not recommend sending
unsecure credit card information in the mail. If you wish to pay by
credit card, please call the office. KCBS does not recommend sending cash via mail and is not responsible for lost monies.
Sam’s Club National BBQ Tour k c b s r e t a i l l i s t
National Championships
Best of the Best
One of the main conversation topics of the weekend was the size and
success of the Inaugural Sam’s Club National BBQ Tour. The unique
tournament-style competition narrowed a giant field down to the bestof-the-best squaring off for a National Championship. Any team wanting
to take home the championship would have to be on their game at every
event, and be able to beat the strongest competition in the country if they
were going to have a chance at glory.
This year, 646 teams competed in the Inaugural Sam’s Club National
BBQ Tour. The Tour featured 20 local events held at Sam’s Club® locations nationwide. The 20 local events were divided into five separate
regions. The top teams from each of the local events qualified for their
respective regional finals which were held in Las Vegas, NV, Fort Worth,
TX, Jackson, TN, Indianapolis, IN and Laurel, MD. From there, the top
teams from each of the regions qualified for the National Championship
event held in Bentonville, AR, at Sam’s Club® headquarters.
Of the 646 team field, 41 states were represented and in addition
two Canadian teams. Barbeque-loving Texans, with 61 teams entered
in the competition, had the largest number of representatives from any
one state. A truly nationwide affair, the Sam’s Club National BBQ Tour
drew teams from all walks of life, from across the entire country into one
phenomenal event.
Sizzling Showdown Success
One of the surprise events at the National Championships was the
Sam’s Sizzling Showdown. The showdown featured six Sam’s Club® special guests joining the five regional winners and a random draw for the
6th and final competing team. Teams were only given a short time to
prepare and did not know the given ingredients until it was time to cook.
Coming away as the big winners for the event was Jan Mitchel’s Fowl
Butt BBQ team. Fowl Butt BBQ team qualified for the National Championship event after winning the Indianapolis Regional in August. The
winning plate, judged by Country Music star Craig Morgan, was a rolled
filet tenderloin stuffed with mushrooms, onions, spinach and red peppers
along with a side of roasted Brussels sprouts cooked with butter, brown
sugar, bacon and onion.
Championship-Level Fun
Attendees of the National Championship event were not only treated to
one of the best barbecue competitions on the planet, but also an amazing day of fun and activities the entire family could enjoy.
The star of the day definitely had to be Duke, the famous dog mascot
from Bush’s Best. Always a performer and never shy from the attention, Duke had droves of fans coming by and saying hello the entire day.
Sadler’s Smokehouse, New Zealand Lamb and Cargill® kept the crowd
happy with samples of their amazing food items and Cavanaugh’s sausages and the Pork Council never disappoint.
Fans of all ages were invited to join a Tyson® Chicken Wing eating
contest, with categories for both the adults and the kids to compete.
Kingsford® and KC Masterpiece® brought their famous KC Masterpiece
BBQ Pit Wagon, Coke Zero® quenched people’s thirst, while Jennie O
talked turkey at the event.
In addition to the amazing sampling of foods, the National Championship event had a National Championship line-up of demo teams that
ALWAYS entertain and educate! Troy Black, who was with the Sam’s Club
National BBQ Tour all season, put on a great show for the crowd. In addition, the Great American BBQ Tour’s Mike Peters was onsite with his
fan-friendly demonstrations, and the American Grillmaster Experience’s
Michael McDearman was there educating and entertaining as well!
Tri Tip Rookie Wins Big
The American Grillmaster Experience, presented by the Beef Checkoff
and Bull Outdoor products, partnered with the Sam’s Club National BBQ
Tour over the summer and gave tour stop attendees tips on how to prepare beef and product samples. When Jim Frank, of Mcfrankenboo, BBQ
heard about the American Grillmaster Challenge, the additional beef TriTip category to the Sam’s Club National BBQ Tour National Championships, one could argue that he should have dropped by the demonstration
area to learn a few things.
You see, Jim Frank had never prepared beef Tri-Tip.
“It was a category and I’m not going to pass it up,” explained Frank.
“So I gave it a shot.”
The night previous to the National Championship competition, Frank
attended the V.I.P. party held by Sam’s Club to celebrate all of the qualifying teams. In addition to Budweiser, McCormick was sponsored the
V.I.P. event and gave out samples of their spices and seasonings. Frank
took a few samples of the McCormick products and thought of the next
day’s Tri-Tip challenge.
“I seasoned it with the McCormick seasoning,” said Frank. “Flash
seared it at 460 degrees, then cooked it to medium rare.”
And just like that, Mcfrankenboo BBQ goes from never having prepared
Tri-Tip to having the best Tri-Tip at the entire Sam’s Club National Championships.
BBQ Books
The first price is for members only!
500 Barbecue Dishes: Paul Kirk...........................................................$15.95
America’s Best BBQ: Ardie Davis & Paul Kirk...................................$20.00
Great American Barbecue & Grilling Manual: Smoky Hale.........$19.95
Great BBQ Sauce Book: Ardie Davis......................................$14.95/$15.95
Grilling America: Rick Browne.............................................................$25.95
The Kansas City Barbeque Society Cookbook...............Members $20.95
...........................................................................................Non-Members $22.95
The Kansas City Barbeque Society Cookbook25th Anniversary Edition................Members $22.99/ Non-Members$24.99
Paul Kirk's Championship Barbecue Sauces: Paul Kirk...............$11.95
On the Grill Backyard Bunglers: Steve Tyler.....................................$19.95
They Were Smokin’: Billy Bob Billy......................................................$24.95
Pins & Accessories
2011 KCBS Member Pin...........................................................................$3.00
2010 KCBS 25th Anniversary Pin............................................................$3.00
KCBS Member Banner............................................................................$20.00
Specialty Pins
Pig, Cow, or Chicken Pin..........................................................................$3.00
Past Years KCBS Pins Limited Quantities 2005, 2003, 2008................. $2.00
BBQ Seasonings & Sauce
Butch's Smack Your Lips BBQ Seasoning (8 oz.) regular or cajun.........$5.00
Happy "Holla" Steak Seasoning (3 oz.)......................................................$2.50
Head Country Rub (6oz)............................................................................$5.00
KC Backyard Rubs (7 oz.) (KC Style or Bold & Spicy)............................$5.00
Pig Pen’s Seasoning (5.5 oz.)......................................................................$5.00
Pig Pen’s Hot & Spicy Seasoning (5.5 oz.)................................................$5.00
Smacker’s Sweet & Spicy Rub (5.5 oz)...................................................................$6.00
BBQ DVD’s
Real BBQ Know How- Troy Black......................................................$29.99 ea
How-To Barbecue- Chicken-DVD Only..............................................$10.00 ea
Happy “Holla”- Ed Roith- ..............................................................$38.00 ea
KCBS Order Form
Item
kcbs, 11514 hickman mills dr., kcmo 64134
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no p.o. box deliveries!
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Please allow 4-6 weeks for delivery
Kansas City
Barbeque Society’s
Side Dish
our mission
Recognizing barbecue as America’s Cuisine, the
Mission of the Kansas City Barbeque Society is to
celebrate, teach, preserve and promote barbeque
as a culinary technique, sport and art form.
Kansas City BullSheet (USPS - 015592, Periodical Postage) is published
monthly by The Kansas City Barbeque Society at 11514 Hickman Mills Drive,
Kansas City, MO 64134. $18 of the $35.00 dues is allocated to subscription.
For editorial, display, and classified advertising information call 816/765-5891.
Periodical postage is paid at Kansas City, Missouri 64108.
Postmaster: Send address changes to Kansas City BullSheet, 11514 Hickman
Mills Drive, Kansas City MO 64134.
Kansas City BullSheet is the official members-only publication of the Kansas City
Barbeque Society©. Join KCBS today to get your subscription started. See Page 8 for
our membership application.
Kansas City Barbeque Society
Kansas City, MO 64134
Phone: 816.765.5891
Toll Free: 1.800.963.KCBS (5227)
Fax: 816.765.5860
Visit us on the web: www.kcbs.us
We reserve the right to edit any article,
ad or comment.
Columnists:
Mike & Chris Peters- The Great American
BBQ Tour Recap
Bob Lyon- Pacific Northwest
Remus Powers PhB- Remus Says
Paul Kirk CWC, PhB, B.S.A.S.- Education
Corner; The Readers Recipe Exchange
George Hensler- Startin’ The Fire
Dawn Endrijaitis- Staff Writer/TOY Coordinator; Contest Sanctioning
Mike Garrison- The Adventures of the Flying
BBQ Judges
Sonny Ashford- Sonny’s Suggestions
Kathleen McIntosh- Ladies of Q
Articles By:
Larry King
Dave & Virginia Londeen
Sharon Palmer
Kathy Brazier
Mike Tucker
Deb & Richard Piper
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]
OFFICE MANAGER/
accounts receivable & Payable
Sybilla Hawkins
Manager, Accounts Payable & Recieveable
[email protected]
Membership inquiries
Karrin Murphy
Manager, Membership Services
[email protected]
KCBS Officers
Carolyn Wells - Executive Director/Co-Founder
Candy Weaver - President
Don Harwell - Vice President
Mike Budai - Treasurer
Tana Shupe - Secretary
All rights reserved,
Kansas City Barbeque Society© 2011.
President’s
Corner
It’s nearing the end of 2011’s barbeque competition season. Seems like every fall
weekend has a dozen or more contests! The Sam’s Tournament is over -- Big GC congratulations to Tippycanoe and all
the teams there and especially those who heard their names at
the awards! Exciting news is that Sam’s wants to do it again
next year!
Fall is a reflective time for me. Reviewing the year’s events, examining what I did, how I did it and figuring out things to tweak,
modify or completely rework and planning next year’s schedule.
The American Royal is a “for sure” for next year. Now that
I’ve made double digits in one of the meat categories, I’m seeing
that first page beckon. 2011 AR was special for other reasons,
first was my help. Brad Barrett with Grill Grates was a great
assistant! I’ve overcome camera avoidance -- it was exciting
to be a part of the Cooking Channel’s documentation of the AR.
Jeffrey Saad made it really easy, like talking food with a friend
who enjoys the process just as much. Topping it all was becoming a member of an elite group of Texans by single handedly
clearing one end of Hale Hall. Full story can’t be told here, I’m
already overly wordy. Don’t try so hard, Gerald Maynard!
I hope your plans include the Banquet in January! Please get
informed and vote! Hope to see YOU soon on the BBQ Trail!
Candy Sue Weaver
President, KCBS Board of Directors
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]
Illinois
Andrew Piskorz - [email protected]
Indiana
Brian Herbert - [email protected]
Photos By:
Karrin Murphy
Larry King
Frank Boyer
Maryland
Skip Schlesinger - [email protected]
Missouri
KCBS Content Disclaimer
The content of this newsletter is published on behalf of KCBS members and is offered for
informational and entertainment purposes only. We strive to be as accurate as possible, but
can not guarantee accuracy in all matters due to deadlines, multiple sources and the complexity of publishing a product of this magnitude. We encourage and welcome our members to
bring inaccuracies to our attention so that they can be corrected as soon as possible in subsequent editions. From time to time, KCBS will invite and include commentary from members,
independent authors, contributors and various other entities who want to share BBQ tips,
techniques, info and secrets with our membership. In such cases, we will endeavor to mark
such contributions as “Commentary”. As a result, it is important for our members to realize
that any and all opinions expressed by contributors are solely that person’s opinion and do not
reflect the opinions of KCBS, the KCBS Board of Directors, our membership at large or the
National Partners of KCBS. You should not treat any opinion expressed by individual contributors as an inducement to change or suspend any specific KCBS rules and/or regulations. Any
such change or suspension will be clearly communicated by an official KCBS alert from the
Board of Directors. In general, KCBS welcomes original contributions of all kinds that have
anything to do with BBQ or competitive BBQ in general. However, for the betterment of our
society, KCBS reserves the right to moderate, edit or deny any contributions that are factually
incorrect, grammatically incorrect, counter productive to our mission, or inflammatory and/or
confusing to our by-laws or membership in general.
deadline
The deadline for the December issue is November 10th @ Noon CST Any
ad, comment or article received after this date may appear in the next issue.
Lee Jeffers - [email protected]
Greg Dahl - [email protected]
Oklahoma
Don Jones - [email protected]
Pennsylvania
Timothy McMaster - [email protected]
New Jersey
Dave Torpey - [email protected]
Iowa
Bob Penne - [email protected]
OHIO
Barry Barnes - [email protected]
New Mexico
Mark R. Conklin - [email protected]
Michigan
Terry Kekich - [email protected]
Minutes from
the Board
MINUTES OF THE MEETING OF
KANSAS CITY BARBEQUE SOCIETY
BOARD OF DIRECTOR’S MEETING
September 21st, 2011
Kansas City, MO
Board of Directors Meeting - September 14, 2011
MINUTES
President Candy Weaver called the meeting to order at 7:08 p.m. central time. Because the official agenda for the meeting was not received by the
members of the board in time to consider issues coming before the board,
Paul Kirk made a motion to continue the meeting to Wednesday, September 21st at 7:00. Seconded by Randy Bigler, the motion passed.
Unanimously. Paul Kirk then made a motion to adjourn at 7:12 p.m. Seconded by Randy Bigler, the vote was unanimous.
Board of Directors Meeting - September 21, 2011
MINUTES
President Candy Weaver called the meeting to order at 7:02 pm central
time.
MEMBERS PRESENT: Candy Weaver, Don Harwell, Mike Lake, Tana
Shupe, Randy Bigler, Wayne Lohman , Arlie Bragg, Merl Whitebook, Paul
Kirk, Mike Budai, Mark Simmons. Gene Goycochea joined the meeting
at approximately 7:30.
There were no requests to speak.
Members Present: Dale Newstrom & Vicki Peyton
Members of the Board recited the KCBS Mission and the Board Pledge.
MINUTES: Tana Shupe motioned that the Board approve the Minutes
of the meeting held on August 10, 2011. Seconded by Mike Lake, the
Minutes were approved.
MARKETING REPORT: Tana Shupe/Mike McCloud.
Tana Shupe asked the Board to accept the report as presented. The
report was accepted.
GABT Tour
- Completed 16 GABT events
- Ongoing assistance for the Tour Team in product shipments, logistics, and on-site media promotion
- Recruitment of local volunteers to ensure event success
- Generated additional publicity through radio remotes in Worland, WY
and Sparks, NV.
Sam’s Club BBQ Series
- Continued coordination of communications efforts for the Inaugural
Sam’s Club National BBQ Tour
Publicized through regional e-blasts to competitors
Promoted all activities via KCBS social media assets
August competitions included: Birmingham, Marietta, Orlando, Indianapolis
- Continued coordination and Assistance with Sam’s Club National
Championship in Bentonville
Coordination with logistics for partners
Coordination and planning for VIP Party
Coordinating a private CBJ class for Sam’s Club executives.
Merchandise
- Total August Sales: $2693.00
Web
- Advertising sold for August: $2227.50
- Uploaded September Bullsheet
- Uploaded MP3 of August’s BOD meeting
- Updated Rancher’s events: Rancher’s Reserve Sirloin Competition
(links/ dates/photos) on KCBS webpage
PR
- Social Media, Using MMA, KCBS, and GABT Facebook and Twitter
pages to promote KCBS-related events/promotion
- GABT: 1505 Twitter Followers / 10293 FB post views
- KCBS: 884 Twitter Followers / 142768 FB post views
- GABT releases to: Milwaukee, WI, Dillon, CO and Reno, NV markets
- Rancher’s Reserve release to: Dallas, TX market
- Kingsford Points Chase release to: Portsmouth, ME and Worland,
WY markets
- Updated Kingsford Points Chase blog after Eliot, ME and Worland,
WY events
- Updated News section of KCBS website as necessary
- Ongoing CBJ PR
Sponsorship Activities
- Coordination for Sam’s Club National BBQ Tour VIP Event - 2012 Planning - Conducting brand meetings for next year’s GABT,
Sam’s Club National BBQ Tour and American GrillMaster Experience Miscellaneous - Further work on KCBS iPhone/Droid App
- Created banner box placeholder for promoting KCBS 26th Annual
Banquet in San Diego: Added online registration for Embassy Suites.
“Smoking in San Diego”
- Agency services invested:
Strategy- 9.25 Hours
Administrative- 8.08 Hours
Web/Social Media- 24.25 Hours
Public Relations- 48.36 Hours
Production- 8.60 hours
TOTAL- 98.54 Hours
FINANCE REPORT - Mike Budai: 1) The Finance Committee recommends adopting the financial statements sent to the board on September 11, 2011. The statements were
accepted as presented. 2) A motion was made by Mike Budai to establish the KCBS Foundation with $2000 in seed capitol. (establish account, incorporate, bylaws,
etc.) The purpose is that Tony Stone’s family designated KCBS a memorial gift in Tony’s name. In order for those gifts to be tax deductible,
they have to be made out to the foundation. There are already gifts to be
deposited. I propose the KCBS Foundation be established for (1) educational, (2) charitable, (3) disaster relief and (4) other charitable acts. A motion was made to stop the discussion and a roll call vote was requested. The vote was as follows: Bragg - N, Harwell - N, Lake - Y, Kirk
-Y, Shupe - Y, Simmons - Y, Bigler - Y, Budai- Y, Lohman - Y, Goycochea
and Whitebook were absent for the vote.
Ayes: 7 Nays: 2 Absent: 2 Motion passed.
The motion made by Mike Budai to establish the foundation was seconded by Paul Kirk, and a roll call vote was requested. The vote was as
follows: Lohman - Y, Budai - Y, Simmons - Y, Bigler - Y, Kirk - Y, Bragg
- Abstain, Harwell - N, Lake - Y, Shupe - Y, Goycochea and Whitebook
were absent for the vote.
Ayes: 7 Nays: 1 Abstain: 1 Absent: 2 MoContinued
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
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at Board meetings attached here to. If I have not asked to speak, I understand I
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_______________________________________________ ___________________
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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
tion - Passes
SANCTIONING REPORT - Wayne Lohman
The Sanctioning Committee moved to approve of all new and existing contests listed in the September New/Change Request Report pending discussion by the Board. Seconded by Mark Simmons, the vote was
unanimous.
The only new contest in question, because of team density, is the
Storm Lake, IA contest, 117 miles from an existing contest in Pender,
NE. Spoke with Pender, NE organizer, Mark Lorensen who felt that the
State Center, IA contest, 153 miles apart, was more of a competition
threat than new Storm Lake, IA event. He didn’t feel that the Storm
Lake, IA contest would hurt his event since it was only 17 teams and this
event had been held for several years. Storm Lake will have their contest
even if we don’t sanction as it is part of a city festival.
I will update the Board on my discussion with Mike McMillen on the
Tuscumbia, MO, contest held on August 12 & 13 in which the organizer
did not meet minimum sanctioning requirements.
to the “IT” folks at MMA and we are now working on the best format to
place this program in a Web based program. Special Recognition for those CBJ’s who have documented and
achieved 100 contest(s). A special badge or logo is being prepared for
our consideration by one of those judges. Mike asked the Board to accept the report as presented. With no discussion, the report was accepted. TECHNOLOGY REPORT - Don Harwell
Created MP3 file of the August regular meeting for posting on our web
site.
Quarterly review of the KCBS web has begun and updates and fixes of
data are being tracked. Elections: After review of several online elections companies Harwell
made a motion that KCBS use Votenet Solutions as the Company for our
online voting for the January 2012 election. The cost of the services for
15,000 eligible voter is $8,000.00 and for an addition $3,000.00 we
can add up to five votes/surveys/elections in a 12-month period. Seconded by Randy Bigler, the motion passed unanimously. Don will check
to see if the $3000 for additional elections/surveys must be paid at time
of initial contract and report back to the board for approval of the additional amount.
EDUCATION REPORT - Paul Kirk
Tana’s and my trip to visit Mark Davis and the Jr Skill Centers in Monterey, TN has been postponed to next month so we can interview students
that are in the program and get their input and ideas about their program. The Education report accepted as presented.
CONTEST PROGRAM REPORT - Mike Budai
Initial discovery process has been completed and on 9-7-2011, InDevX
submitted a contract proposal to the committee. The Contest Program
Committee will be meeting to discuss and make recommendations on
the proposed contract. Updated on 9/18: The InDevX contract has been
sent to our lawyers for review. It will be presented for board approval when
the contract clears legal. The new program has been named: KCBScore. Further update: The contract was emailed to each board member during
this meeting and members are asked to review it and email their approval
or disapproval to President Weaver by Monday, September 26, 2011 .
Mike Budai made a motion to accept the contract and, with majority
approval by members by the specified date, the contract will be considered accepted and the contract may be signed by President Weaver. Seconded by Randy Bigler, the motion passed unanimously.
REP REPORT - Mark Simmons
The month of August was fruitful for KCBS. The Association sanctioned 51 contests, which included almost 2000 teams competing (an
average of 38 teams/contest). Over $400,000 was included in the payouts for the contests and more than 95% of the judges were certified.
Our reps are doing a fine job across the country and represent KCBS
as great ambassadors.
The committee is beginning to trudge through the rep manual with the
intent of making recommendations for revisions for the 2012 season.
Mark reported that Sharon Hadley has completed her requirements
and recommended adding her as a contest rep. Seconded by Don Harwell, the recommendation passed unanimously.
Everywhere I go I have judges, cooks, and even new members requesting to become a part of the rep pool. We review applications as they
are submitted in writing with a recommendation of an existing rep. The
greatest need for new reps still is in the middle Atlantic and Northeastern
part of our country. Probably the next part of the country where the need
will be greatest could be the West Coast. That area seems to be doing
very well in adding new sanctioned contests.
PHILANTHROPY REPORT - Arlie Bragg
At 7:35 p.m., Gene Goycochea joined the meeting.
MEMBERSHP REPORT - Gene Goycochea
We now have a deal with National rental car to get a small discount; we
will also receive a Emerald level for free. Benefits were presented at the
meeting and members will be notified.
CBJ REPORT - Mike Lake
The following updated detailed YTD judging classes report was sent
to BOD. Synopsis for 2011: 54 classes - 2,404 Students - 740 KCBS
Members - 1,649 New Members - 15 Media Comps.
The questions for the continuing education program have been sent
Proposed the following Community Disaster and Relief Fund. After
discussion by the board the motion was withdrawn
A fund of $25,000.00 should be allocated to be used for disaster and
community relief. The fund will be allocated in amounts up to $2,500.00
per request. There will be two methods to access these funds. Provided,
that these funds are issued on a reimbursement basis for actual food
purchased and prepared by members of KCBS, only.
Method one: Disaster relief, when a natural disaster occurs which impacts a significant portion of a community and one or more KCBS members organize a group to cook and provide food to Police, Fire, rescue
workers and those members of the community who are affected by the
tragedy. KCBS will provide reimbursement (based upon actual receipts
submitted) for meats, food and water provided, without charge, in an
amount not to exceed $2,500.00 per occurrence. NOTE: Any person or
person who pursues this project MUST contact the KCBS office to ascertain that funds remain for distribution, (not approval) prior to the event.
Method two: Community action, when a community is effected by such
things as the deployment of military unit(s) or the return of a military
unit(s) from a combat area, then application may be made for approval
Minutes from the Board…
Continued
from
Page 7
of the project, by a member of KCBS and a group organized to cook
and provide food to the military personal and families. Upon approval
of the project , KCBS will provide reimbursement (based upon actual receipts submitted) for meats, food and water provided, without charge, in
an amount not to exceed $2,500.00 per occurrence. (Approval will take
a minimum of 45 days prior to the event.)
NEW BUSINESS:
Mike Budai: Mike moved that after a team’s head cook membership
has expired for 12 months the team name is dropped from the KCBS
data base. Seconded by Paul Kirk, the motion passed unanimously.
Don Harwell: Don moved to copywrite the terms “KCBS Pit Master”
and “KCBS Pit Masters”
After cooking 20 KCBS contests a KCBS member would earn membership in the KCBS Pit Masters. A patch could be designed and sold
to those who qualify and perhaps even a line of clothing. Membership would be required to continue to be a part of the KCBS Pit Masters. After discussion, Don Harwell called for the vote. Seconded by
Randy Bigler, the call for the vote passed. Randy made a motion to accept Don’srecommendation. Seconded by Paul Kirk, the motion passed
unanimously.
Don Harwell: Don moved to reword the Table Captains CD for 2012
From“……Each contestant must submit at least six (6) portions of meat
in an approved container. Meat may be presented, sliced, diced, pulled,
or chopped; all are acceptable forms of presentation. ….” To“……Each
contestant must submit at least six (6) portions of meat in an approved
container. With the exception of Ribs, meat may be presented, sliced,
diced, pulled, or chopped; all are acceptable forms of presentation. Seconded by Mike Budai, the motion passed unanimously.
Paul Kirk: Moved that the following be approved as the KCBS procedure for solving situations relevant to Judges/Cooks. Set-Up a Situation/
Grievance Panel made up of one (1) board member and four (4) KCBS
members in good standing. This needs to take place before the board
meeting and their recommendation presented to the board. The motion
was seconded by Don Harwell and vote passed with 10 ayes and one
abstention.
We get both sides of the story
1a. If there is any conflict with the parties involved, we appoint a
mediator.
The information is reviewed, discussed and analyzed.
The Panel makes an educated Decision or Determination
Panel reports to the Board.
Tana Shupe: For Discussion, a suggestion to publish a copy of the onepage Independent Contractor’s Agreement in The Bullsheet. Request
withdrawn for review and possible future consideration.
Carolyn Wells: Comment card request. Rules committee will review
all comment card discussions at past meetings and propose options for
member vote at the January election. Consideration will be given to having members vote as to future use of these cards.
Tana Shupe: Discussion for KCBS to assume administration of the
Ph.B. program and to formalize “Turn-in-Table” procedures. Ph.B. discussion will resume at a later date. Suggestions to standardize “turn-in”
procedures will be submitted the rep committee for potential consideration at the Annual Meeting.
Paul Kirk moved to go into closed session. Seconded by Tana Shupe,
vote was unanimous.
Paul Kirk moved to go out of closed session. Seconded by Mike Budai,
vote was unanimous.
With no issues presented for additional discussion, Paul Kirk moved to
adjourn. Seconded by Tana Shupe, motion passed unanimously. Meeting adjourned at 9:17 p.m. central time.
Visit KCBS.US!!!
Contest Review
Worthington, Minnesota
King Turkey Days Smokin Gobbler BBQ Cook-off
By: Dave & Virginia Londeen
Now some folks around the country may
be aware of this event- but most likely many
are not. Most people do not know that Minnesota is the largest Turkey producer in the
country. Minnesota also claims to have the
Worlds fastest racing Turkey named Paycheck. The Great Gobbler Gallop, which
has been taking place since 1973, pitting
racing Teams from Worthington, Minnesota
and Cuero, Texas, for bragging rights for the
world’s fastest Turkey. North Star vs. Lone
Star is how some people look at this competition. The first wing is held in Worthington
in September, while the scene shifts to Cuero in October for the 2nd wing. Total time for the two sprints produces
the winner. A new part of the KTD celebration this year was the Smokin
Gobbler BBQ Cook-off. Space was limited for the cook teams so the
maximum was 18 and that number were there. Some outstanding teams
from as far away as Colorado, a favorite son cooker Swinstone Cowboy,
made the trip for the inaugural event. Teams from Iowa, Minnesota, North
Dakota and South Dakota also were on hand.
The weather forecasters were less than perfect and dealt the cookers
some challenging windy blustery and downright chilly conditions to work
with, but all managed to weather the storm
as it were and produced some wonderful
BBQ for the judges.
Friday night offered various activities surrounding the festival, with inflatable games
for the kids, a whole street full of vendors
and some pretty interesting games between
local teams of participants. One of the more
interesting was the frozen turkey toss where
contestants needed to toss the icy fowl into a
target on the street to score points. The birds
took quite a beating bouncing and skidding
on the asphalt but quick thinking officials saved the day with a fast application of duct tape in order to keep the now tenderized birds in the
package. Other games included a toilet plunger toilet paper race and an
egg rolling challenge. A bean bag toss and ping pong ball toss into cups
rounded out the competition. All of this was culminated with a massive
drop of ping pong balls from the top of a building. Each ball had a number on it corresponding to a prize. Swarms of people down below scurried
around for the ping pongs. Lucky recipients could turn in their winning
pong balls for prizes.
The BBQ contest was in full
swing during the evening and the
cooks remained busy all morning.
Being a Turkey festival there was
a Turkey category in the mix and
that turn in was first before Chicken. Some very creative offerings
were submitted.
The remainder of the contest
saw close competition between
the cooks and some great BBQ was submitted to the judges.
About the time of Brisket turn in, the big race was taking place. Race
fans had set out their chairs well in advance of the event- some as early
as Wednesday, and cleverly lashed them together with rope so as to not
lose their place. The Minnesota Turkey, Paycheck, raced the two block
distance in a second best ever time of 27.7 seconds. Ruby Begonia, the
Texas entry had the proverbial cold feet as the chilly Minnesota weather
must not have been to her liking. She had some difficulties, checked into
the crowd and needed to be helped along to the tune of 4 minutes and
5 seconds. A big lead for Paycheck going into the rematch for sure, but
stranger things have happened. To the winner, a three-foot tall walnut and
gold, Traveling Turkey Trophy of Tumultuous Triumph. To the loser, the
Circulating Consolation Cup of Consummate Commiseration.
Paycheck leads in the series over Ruby 21-17
The race was followed by a two hour parade through town culminating
a great day.
King Turkey Days was truly a great civic event, with a large part of the
town turning out and supporting it very well. It was a lot of fun to be a
part of and plans are underway already for next year’s event. All eyes now
will be on Cuero, Texas in October for the 2nd wing of the Great Gobbler
Gallop.
The Winners:
Grand Champion
Reserve
Turkey
Chicken
Ribs
Pork
Brisket
TippyCanoe BBQ Crew
The Heat is On
Sons of Butchers
Raccoon Flats
Ponderosa BBQ
The Heat is On
Shiggin & Grinnin
Ladies of Q
I’m sure there are more Ladies of Q that I just haven’t heard
about. If you are or know of a Lady of Q send your stories and
photos [email protected]. I will do my best to get them
published so that other women will be encouraged to join in the fun!
LESLIE SAMS – A GEORGIA
PEACH AND A LADY OF Q
Smokin’ Peaches is the name of Leslie Sams’ two girl competition
BBQ team. Leslie hails from Cumming, Georgia and has been on the
circuit since 2010. Leslie is a single mom with a Master’s Degree in
Middle School Education, a Specialist Degree in Curriculum & Instruction and soon on the way to a Doctorate in Educational Administration.
Together Leslie and her daughter, Gracie, cook competition BBQ from
Pennsylvania to Florida and everywhere in between. Gracie, who attends
kindergarten, thinks this
is the best kind of fun
a couple of gals could
ever have. Leslie totally
agrees. So far, they have
been quite successful
having placed RGC this
past July in Lousia, Virgina with a first place brisket. They finished 6th
overall in Tryon, North
Carolina this past summer and a 5th overall in
Canton, GA.
Leslie says, “The hardest thing about competing as a woman alone,
would definitely be not allowing the “big boys” with their shiny RV’s and
expensive cookers to intimidate the heck out of me.” “It’s so easy to
be there under my little pop up tent with my two beloved bullets and
begin tearing apart my cookplan or trying all kinds of new techniques or
recipes on the spot. A good friend and veteran cook often reminds me to
stick with my current cook plan for at least three contests and then only
make one or two small tweaks at a time.”
Most every weekend Leslie and Gracie pack up their Honda Odyssey
mini van with 2 WSM’s (one 22
in. and one 18.5 in.) supplies,
pop up tent, redneck cooling system, and toys and off they go on
another adventure in BBQ. Leslie says, “The thing I love most
about BBQ is the way it can
put smiles on everyone’s faces
no matter who they are. Every
contest and town we visit is truly
unique and every weekend is a
new adventure!”
O.K. so there are some adventures more daring than others. One weekend Leslie was
traveling with another team to
compete in Rocky Mount, North
Carolina. The RV they were in
was run off the road and took out
a BIG section of the guard rail, which took a wheel off the very pretty
Jambo pit hitched to the back, which then caused four small fires along
the road from the sparks. “Well, needless to say, the VA state patrol was
NOT amused,” says Leslie. After spending the night in a mechanic’s
shop driveway, they rolled in last minute to Rocky Mount with that pretty
Jambo on top of a flat bed trailer. The team took two 2nd place calls.
Leslie’s advice to other would be Ladies of Q would be to remember
that it’s the COOK and not the EQUIPMENT that makes the difference.
If you have the passion and the determination, you will be successful!
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.
Here is some interesting information about food safety!
By Sharon Palmer
Florida Jewish Journal, 2:29 p.m. EDT, October 4, 2011,
Food Safety Myths Busted:
From salmonella-contaminated grape tomatoes to smoked salmon
laced with Listeria, pathogens in the food stream always make headlines. Rightly so, considering the U.S. Centers for Disease Control and
Prevention estimates that each year one out of six Americans gets sick,
128,000 are hospitalized, and 3,000 die due to food-borne diseases.
Nearly three-quarters of consumers are more concerned about food
safety vs. five years ago, according to a Deloitte 2011 Consumer Food
and Product Insights Survey. This represents a jump of eight percentage
points since the same survey was conducted in 2011.
Food safety is even a national topic; President Barack Obama recently signed into law the U.S. Food and Drug Administration (FDA) Food
Safety Modernization Act, which aims to keep our food supply safe by
shifting the focus of federal regulators from responding to contamination
to preventing it.
Escalating concerns over food safety have given rise to myths and confusion over how you can best protect yourself from foodborne illness in
your home. According to Jamie Stamey, M.S., R.D., a food safety consultant who spoke about food safety myths at a January, 2011 Food and
Culinary Professionals Dietetic Practice Group presentation, “Myths may
have just enough science or good sense to be believable. They frequently
travel quickly through informal media.”
You can protect yourself against foodborne illness by getting accurate
information. Our food safety expert cuts through the hype on some of
today’s most widespread food safety myths:
1. Myth: When using bleach to sanitize my kitchen countertops, the more I
use, the more bacteria I kill.
Mythbuster: According to the FDA Food Code, a solution of one tablespoon of bleach per one gallon of water is suitable for killing harmful
bacteria that may linger on kitchen countertops. There are no advantages
to using more bleach.
2. Myth: Lemon juice and salt will clean and sanitize a cutting board.
Mythbuster: “Lemon juice and salt will not reliably sanitize a surface,”
says Stamey. She suggests washing cutting boards with hot water and
soap; and then sanitizing them with a chlorine bleach solution of one
tablespoon per gallon of water (or 1 teaspoon per quart.)
3. Myth: I don’t need to wash my produce if I’m going to peel it. (Parsley
and Lettuce)
Mythbuster: Harmful bacteria could be on the outside of the produce,
so if you peel or cut it without first washing it, the bacteria could be
transferred via the knife or cutting board to the part that you eat. “Wash
fresh fruits and vegetables under running tap water just before eating,
cutting or cooking,” Stamey suggests. “Never use detergent or bleach;
these products are not intended for consumption. Packaged fruits and
vegetables labeled ‘ready-to-eat,’ ‘washed,’ or ‘triple washed’ need not
be washed, if they are used straight from the package.”
4. Myth: You shouldn’t put hot food in the refrigerator.
Mythbuster: “Bacteria grow rapidly in the “danger zone” between 40º
degrees F and 140º degrees F. Holding food at room temperature keeps
it in the danger zone longer,” explains Stamey, who suggests that you follow the “two hour” rule: Put food in the refrigerator as soon after cooking
as possible — at least within two hours of cooking. In addition, dividing
a large pot of food such as soup or stew into small, shallow containers
helps it cool more quickly. And remember to keep your refrigerator at 40
degrees F or below.
5. Myth: Once a hamburger turns brown in the middle, it’s cooked.
Mythbuster: “Visual cues are inaccurate guidelines in determining
whether hamburger is cooked to a safe internal temperature,” says Stamey. The only way to know that hamburger has been cooked to a safe
internal temperature is to use a food thermometer; ground beef should
be cooked to a minimum internal temperature of 160 degrees F.
Contest Review
Richmond, VA
The McShin Foundation hosted its annual Recovery Fest on September 17th from noon until 5:00PM at Mount Vernon Baptist Church in
Glen Allen, VA. As part of National Recovery Month, this was
a family event. There was live
music (Janet Martin Band, Susan
Greenbaum, The Third Degree,
and deliberate), speakers, voter
registration, fun kid’s activities,
EZ Grill children BBQ competition, and so much more. Our
honored guest was Director Gil
Kerlikowske, United States Drug
Czar. This event had over 3,000
in attendance and was co-hosted
with Restore and co-sponsored
with the A&E Network. There were dozens of addiction service providers available. At this event Richmond Behavioral Health Authority was
awarded for their many years of supporting the mission of McShin and
the recovery community. The award was presented to Dr. Jim May. Delegate Jimmie Massie, Delegate Betsy Carr, Henrico County Sheriff Mike
Wade, Henrico Jail Minister Al Lynch,
Caroline County Commonwealth Attorney
Tony Spencer, Delegate Joe Morrissey,
Delegate Bill Janis, Circuit Clerk of Henrico Court Yvonne Smith, Hanover School
Board Nominee Herb Dunford, Jr., Chief of
the Recovery Branch at Office of National
Drug Control Policy (Executive Office of
the President) Peter Gaumond, and Attorney Shannon Taylor were in attendance
and addressed the crowd as well. Bubba
Glaze of The Antique Car Show Richmond
Chapter won the People’s Choice Car
Show Award. There were Richmond area
restaurants participating in the barbecue
cook-off. The cook-off was a nationally
sanctioned event by Kansas City Barbecue Society. The winning results
Chicken: 1st – Black Cat BBQ, 2nd – Hog
Wild Hokies, 3rd – Serial Griller, 4th – 609 Q Crew, and 5th – 2 Worthless Nuts
Pork Ribs: 1st – Piedmont Pit BBQ, 2nd – Pork Barrel BBQ, 3rd –
2 Worthless Nuts, 4th – Serial Griller, and 5th – Smokin’ Skullies
Pork: 1st – Serial Griller, 2nd – Big C’s Stew N Q, 3rd – Piedmont Pit BBQ, 4th – Willie’s BBQ, and 5th – Alamo BBQ
Brisket: 1st – Piedmont Pit BBQ, 2nd - 2 Worthless Nuts, 3rd – Cool
Smoke, 4th – Mac’s Smack/Widespread Solutions, 5th – Serial Griller
Reserve
Grand
Champion:
Grand Champion – Piedmont Pit BBQ
Serial
Griller
6. Myth: If I put raw chicken in a colander and rinse it with water, it will
remove bacteria like salmonella.
Mythbuster: “There’s no way to rinse away all bacteria on poultry,”
says Stamey. In fact, rinsing raw poultry is not a recommended safety
step and can cause cross-contamination of bacteria to other foods and
surfaces. Bacteria in poultry are inactivated when the poultry is cooked
to a safe internal temperature of 165º degrees F.
7. Myth: Leftovers are safe to eat until they smell bad.
Mythbuster: The types of bacteria, parasites and viruses that cause
illness do not affect the taste, smell, or appearance of food, stresses Stamey. The FDA recommends that you freeze or discard refrigerated leftovers within 3-4 days, or immediately if you’re unsure how long they’ve
been sitting in the refrigerator.
8. Myth: The “stand time” recommended on the package for cooking microwaveable foods is optional. (For example, package directions may read,
“Cook in microwave for five minutes, let stand for two minutes.”) It’s just so
you don’t burn yourself.
Mythbuster: According to the FDA Food Code, the stand time is required as part of the cooking time because it allows heat to be conducted
throughout the product. Using a thermometer is recommended to make
sure that food has reached a safe internal temperature.
(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. http://www.EnvironmentalNutrition.com.)
(c) 2011. BELVOIR MEDIA GROUP. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
Copyright © 2011, South Florida Sun-Sentinel, fl-jjps-myths-1005-20111004
Contest Review
Contest Review
Dana Point, CA
Omaha, NE
THE FIRST ANNUAL SEPTEMBERFEST BBQ & RIBEYE STEAK COOKOFF CHALLENGE 2011
THE AROMA !
THE SIZZLE!
THE FLAVOR!
We did it! We had a
great First Annual (4)
Category Cook-off with
(2) Auxiliaries…..There
were 23 Teams that
cooked and we also had
3 teams cook just the
Rib Eye Steak.
All the judges were
KCBS sanctioned and
came from more than
eight states. Our reps:
Phil and Rosemary Morrow, were very helpful
and informative to everyone’s needs. They made everything run smoothly
from start to finish.
The check in day was kind of dreary but Sunday more than made up for
it with great weather. I enjoyed meeting all the teams who were excited
about being at our contest and they were happy with the set-up and they
were ready to cook to WIN.
In regard to the categories: Tattoo Bob’s Bar-B-Q won in the Chicken
and the Pork Ribs categories; Ponderosa BBQ won in the Pork category;
and Pork Patrol BBQ won the Brisket category.
The first round Rib Eye Steak: Phat Jacks won both the first and second
rounds of the 2nd Annual Rib Eye Steak Cookoff! The side dish category:
Baby Back BBQ won…
The $1,500.00 Grand Champion was PARK AVENUE PORK and the
$750.00 Reserve Champion was PHAT JACKS.
We want to thank our main sponsor OMAHA STEAKS. Stay tuned to our
new ideas for Labor Day weekend, 2012.
See you then!!
Linda Morin
Coordinator
Septemberfest BBQ & Rib-Eye Steak Cook-off Challenge
Dana Point, CA (September 24, 2011) - Beautiful Dana Point, California
was the site of the 1st Annual Dana Point Barbeque Championship. The
contest was held in Sea Terrace Park on Saturday September 24, 2011.
Ten thousand dollars in overall prize money was up for grabs as forty
eight contestants from California and Arizona traveled to the shores of
the Pacific Ocean to compete.
Nine new teams competed in
this contest to try their hand
against some of the top rated
teams in the California BBQ
Association and the Kansas
City Barbeque Society.
A spectator crowd estimated at over 7,000 people visited with competitors, tasted
food samples as part of the
“Peoples Choice”, and was
treated to a day of fabulous music entertainment. Contestants arrived on
Friday and were invited to go whale watching sponsored by Dana Wharf
Sport Fishing. The trip was spectacular as participants were treated to a
sighting of a 100’ blue whale off the coast of Dana Point. That evening
the City of Dana Point treated the contestants to a fish dinner with complimentary beverages provided
by Sunsets Bar of Capistrano
Beach.
After a full day of festivities
which included a beverage garden organized by the 5th Marine Regiment Support Group
and a hot wing contest presented by the Veterans of Foreign Wars Post 9934, Mr. Arlie
Bragg presented the awards to
very deserving recipients.
Grand Champion Honors went to Mike Clarke with Big Poppa Smokers.
Reserve Grand Champions honors were presented to Matt Dalton with
Left Coast Q. Category winners included Tony Presgraves (Big Daddy Q’n
Crew) for the “Chicken” category; Steve Madaule (All Hogs go to Heaven)
for the Pork Rib category; Harry Soo (Slap Yo’ Daddy) for the Pork
Category; Mike Clarke (Big Poppa Smokers) for the Brisket Category; and
Steve Wilson (The Pit Crew BBQ) for the Dessert Category.
This year’s event served as
a fundraiser to help support
three non-profit groups in Dana
Point. The event sponsor was
to proud to provide a fundraising vehicle for the 5th Marine
Regiment (Camp Pendleton)
Support Group; Veterans of
Foreign Wars Dana Point Post
9934 and the American Caner
Society “Relay For Life”.
Special recognition and appreciation for their invaluable service to the
events’ overall success goes to Mr. Arlie Bragg, event coordinator and to
Kelly and Katheen McIntosh, KCBS Representatives. Without their expertise and experience in promoting world class BBQ contests, Dana Point
could not have achieved such high marks in our inaugural event. A final
thank you to all of the contestants for supporting this year’s Dana Point
BBQ Contest and we look forward to your continued support in 2012.
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Contest Review
Winder, GA
Jug Tavern Festival & BBQ Contest
September 10, 2011
By Kathy Brazier
The city of Winder, Georgia, held it’s second Jug Tavern BBQ contest
on Saturday, Sept. 10, 2011.
Let me start by saying
that at their first contest
last year, Ernie and Linda
Poland, were their KCBS
reps and did their usual
excellent job. The staff
in Winder were looking
forward to working with
them again. But, as many
of you know, Linda has
been under the weather
for awhile and is now recovering from a surgery
that we all hope will have
her up and being the
smiling, happy Linda we
all know and love. When
the organizing committee of Winder asked Phillip and I to sub for them,
we jumped at the opportunity. You see, we met the committee last year in
Dillard, GA while they
were making their organizational visits and
we were extremely impressed with the enthusiasm and sincere
desire to learn all they
could that these people
exhibited.
If you didn’t hear
about this contest,
you were in the minority. Last year 29 teams
participated in the inaugural event and this
year they were up to
41. Their plans are to
increase available electric and water hookups so they can grow even more next year.
As it was in many parts of the country, the weather this particular
weekend was “Perfect” for a barbecue contest and this was exhibited by the crowds attending the
festival. According to the organizers, the crowd was larger than even
they expected. There were food
vendors, arts & crafts, pony rides,
wall climbing, a car show, and
many other activities for the folks
to enjoy. Many of these folks participated in selecting their People’s
Choice winner and it was . . . . Lazy
Bear BBQ.
Other winners were; in Chicken, 5
O’Clock Somewhere; in Ribs, Wicked Que; in Pork, Wicked Que; and
in Brisket, Que’n, Stew’n & Brew’n.
The Reserve Champion honor went
to Pit Bulls “Up In Smoke” and
Grand Champion, defending his title from last year, Wicked Que. (For
complete results, go to kcbs.us.)
Congratulations to all who participated, whether you heard
your name called or not, and to
the Winder committee who put
on a great contest and festival. It
was our pleasure to work with you
guys again.
Kookers Kare Receives Award
On Tuesday, September 20th Harvesters, The Community Food Network, honored local organizations and individuals leading the fight
against hunger in our region with the Circle of Hope awards. More than
200 philanthropists, community agencies, volunteers and corporate food donors attended the event
at the Copaken Stage at the H&R Block headquarters. Kookers Kare, Inc. was awarded Harvesters’
Product Donator of the Year award which honors
members of the food industry who demonstrate a
regular commitment to Harvesters through quality
product donations. Since 1998 Kookers Kare has
donated more than 150,000 pounds of food to Harvesters. Our donations include various meats and
poultry items, which are highly nutritious, in big
demand and often hard to secure.
In 2006 Kookers Kare took the lead in starting
and coordinating an annual food donation from vendors and BBQ teams at the American Royal. Each
March Kookers Kare hosts a “Smokefest” event
where we have dozens of teams volunteer their time
and smokers to cook 6000 pounds of pork, and 300
racks of ribs. Each year, just before Thanksgiving,
Kookers Kare provides 600 turkeys for Harvesters to distribute to provide
holiday meals for families. Because of Kookers Kare more than 225,000
people in our community have
had a meal.
In addition to our food donations Kookers Kare has also
been able to donate more
than $22,000 dollars to Harvesters BackSnack program
since 2009. This program
provides backpacks of food to
low-income children for the
weekend, to combat weekend
hunger. Harvesters provides
the food and the backpacks, and the partnering organization provides
volunteers to pick them up, clean them out and pack them with food.
In 2004, a pilot program with 30 students has grown to serve 13,500
students each week in 26 counties.
Because of the BBQ communities support Kookers Kare is able to
reach new goals each year. And although we play a small part in the
fight again hunger, every dollar we collect from donations, grants, raffles, dinners, chili contests, etc
helps someone, somewhere have
a nutritious meal they would
otherwise go without. Your support is the only thing between a
child going to bed hungry and a
child whose grades, attendance,
behavior, health, self esteem, responsibility and social skills have
been improved by having something most of us take for granted,
a meal.
Thank you, BBQ friends, for
supporting Kookers Kare with your time and donations. We look forward
to seeing you at competitions, our WinterFest Pot Luck Fundraiser in
February and SmokeFest event in March. For more information or to get
on our volunteer list go to KookersKare.com
remus says:
Barbecue Heaven in Boulder,
COlorado!
By Remus Powers, Ph.B.
If you’re a typical active KCBS member, I’ll bet you can recall many experiences at barbecue events or with barbecue friends that made you feel
like you were in barbecue heaven. Those moments when you forget all
your troubles, kick back, have fun, eat fantastic barbecue and embrace
the joys of being alive: that’s one version of barbecue heaven.
One of my most recent such experiences happened unexpectedly in
Boulder, Colorado. My wife, two good friends and I were on a road trip
from Denver to Boulder for
sight-seeing and good eats
when my barbecue radar
sighted a small building
with a parking lot and picnic table on the corner of
20th Street and Arapahoe
Avenue. The yellow plastic
sign declared in bold black
letters, Daddy Bruce’s BarB-Que. My excitement
went through the roof! I
exclaimed, “There’s Daddy
Bruce’s Bar-B-Que! Linda,
would you please turn around and stop there for a minute for me?” Linda
was pleased to oblige. Gretchen and Gloria said it was fine with them.
To explain my excitement I will backtrack to 1984, the year I founded the Diddy-Wa-Diddy National Barbecue Sauce Contest, which later
evolved into two contests, the American Royal International Barbecue
Sauce, Baste & Rub Contest and the Great American Barbecue Sauce,
Rub & Baste Contest. One of the more than a hundred barbecue sauce
vendors I contacted that year was Daddy Bruce Sr. in Denver, Colorado.
At that time he was famous for serving free Thanksgiving dinners on
Thanksgiving Day. Anyone was welcome. I never met him, but his generosity and contributions to the community made him a hero to me.
I was excited when he sent me
a free bottle of his sauce for the
contest. And I loved his sauce. It
was dark, with a vinegar base and
secret seasonings which made a
perfect complement to barbecue
meat. I haven’t tasted that exact
sauce again since 1984, even in
Boulder where 85 year old Bruce
Jr. carries on the Daddy Bruce
legacy with each plate of barbecue he serves.
When we pulled into the parking lot, Daddy Bruce Jr. and a
male staffer we assumed was a
Colorado University student working part-time were staking out the
parking lot to maximize slots for
game day parking at $10 per vehicle. I walked up to Bruce Jr., introduced myself, and told him I was honored to meet him. I mentioned
that his dad entered sauce in the first Diddy-Wa-Diddy in 1984, and I’ve
always regretted that I never met him in person.
We visited while he continued to work. When he finished, I ordered
brisket, ribs, slaw and beans for our party of four to sample. His brisket was smoky, tender and heavily sauced with an orange vinegar base
seasoned sauce. I like his sauce, but prefer it on the side. The slaw was
good, again on the sour side. The beans and ribs were my favorite—a
perfect combination that I wish I could have a plate of right now.
After we finished eating, I went inside the small building that houses
Daddy Bruce’s Bar-B-Que to tell Bruce Jr. we loved his barbecue and appreciated his hospitality. I noticed a piano and asked about it. He told
me he gives piano lessons and that he could teach me to play in ten minutes. Then he proceeded to teach me. I’ll describe his teaching method
another time. It is effective. In only a few minutes he had me channeling
my inner Scott Joplin!
It was time to say goodbye. I hope to return. Long may Daddy Bruce
Jr. live!
Ribs to ya,
Remus Powers PhB ;o)
P.S. Thanks and a tip of the hat to Craig “Meathead” Goldwyn for calling my attention to the late Zora Neale Hurston’s essay on “Diddy-WahDiddy” in Mark Kurlansky’s landmark American culinary history book,
The Food of a Younger Land (2009). Watch for more on this topic later.
BBQ Tour Stop #13: West Allis, WI
Creampuffs, chocolate covered bacon on a stick, funnel cakes and deep fried butter… we’ve gotta be at the Wisconsin State Fair!
This year we were moved to a new location on a busier street between the Grizzly Bear show and the Wilderness resort stage that
featured comedians, jugglers and Mallory Lewis
with Lambchop so we always had a crowd! We
also had a great view of the Slingshot ride that
shoots people up probably 200 feet in the air!
Every couple of minutes you would hear screams
echoing through the area.
Because we are set up from 8-10 a.m. every
day, we break-up our demonstrations and include a rib preparation competition in our early
demo then sample out the finished product five
hours later at our late demo. It is always fun to
ask the crowd if they like their ribs “falling off
the bone”, then educate them on the standards
of competitive BBQ.
When we return to various cities, we usually
have folks that have seen our demonstrations in prior years who always come by to say hello. It seems every day we have people stop
by, including our buddy Josh from Gallo Winery/Redwood Creek Wine and his wife Lauren, to see what the Great American BBQ Tour
was all about.
While you can get just about anything “on a stick”
at the Wisconsin State Fair including PB&J, mashed
potatoes, and even beer! They will deep-fry just about
anything and the hit item this year was deep fried
butter. Yes, I even tasted it or at least tried to… The
butter was wrapped in a wonton and when I bit into
it, it literally exploded in my face and shot butter up
on the underside of my cap and all over my smoker…
Just a little something else to remember the Wisconsin State Fair by.
Passersby sometimes think that I look like Guy Fieri, but at this event I had numerous people think that
I was Larry the Cable Guy. Guess it is another “Guy”
and I never asked if it was pre-Nutrisystem or post.
As busy as the fair is, Christine and I could not do it alone and we were blessed to have
KCBS members and their friends and family come out to help. Marjorie, Christine, Maggie,
Tim, Don, Tonya, Rick, Michael, Angela, Ron, and Chakari did an awesome job and we cleaned the trailer out of everything that was
not tied down. Christine and I also want to send a big thank you to KCBS judges Dick and Deb who were going to make the trip
up from Illinois to help, but after the record
first day at the fair, we knew that moderation
would be needed otherwise we would be sitting around playing Go Fish on Sunday. As
such, they agreed to sit this one out but they
will be at the top of the list if we come back
to Milwaukee next year!
Next stop… cooler weather in Dillon, Colorado!
THE 2011 GREAT AMERICAN BBQ TOUR IS MADE POSSIBLE BY THE FOLLOWING NATIONAL PARTNERS:
BBQ Tour Stop #14: Dillon, CO
This was the second time this year we traveled Interstate 70 through the Dillon, Colo., area. In April on our way to Indio and the
Stagecoach BBQ event, we exited the Eisenhower Tunnel to a white-out and snow drifts up to the bottom of the road signs. We didn’t
encounter any snow this time but were greeted with beautiful weather and fantastic views of Lake Dillon and the surrounding mountains.
The Krystal 93 BBQ at the Summit event is held in downtown Dillon. While we normally drive right through on I-70, it was nice to
get off the highway to see the local area. We were surprised that Dillon was not as big of a community as we had expected. Frisco,
Silverthorne and Dillon all surround Lake Dillon with the city looking down on the lake and the beautiful mountains lining the background. Quite a few teams compete in the KCBS contest in addition to vending to the thousands of attendees. Right behind our KCBS
tour trailer was the Golden Toad team who played to the crowd in a “Coyote Ugly” style using spatula’s on their grills beating out tunes
and having a fantastic time!
Christine and I were warned ahead of time about the altitude of over 9,000 ft and that we would need to become acclimated since
we were “flat-landers”. It did hit us a bit but we pushed through and will learn from the experience for next time. Since we were not
on any of the main walkways for the event, it was tough to draw a crowd for our demonstrations but fine overall, and had a great time
pushing out samples to the folks who walked by.
In addition to the four meat categories, the event also had sauce, salsa, Kids Q, dessert, side dish, Reser’s potato salad and Ranchers Reserve contests. 63 teams competed and Smokin’ Triggers won the Chicken category, Swinestone Cowboys won Pork, Rib-It won
Ribs and the Kingsford Points chase, while Smoke N the Rockies won Brisket and Grand Championship.
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.”
11/12/2011
Kansas City, KS
Instructor(s): Bob Snelson
Contact: Bob Snelson
913-471-4669 or 816-507-3728
[email protected]
http://www.lottabsbbq.com
11/12/2011
Parkville, MO
Instructor(s): Chris Marks
Contact: Beth Backyard Bash
816-587-9990
www.backyardbashkc.com
11/12/2011
Morrison, CO
Instructor(s): Bob Olfield
Contact: Bob Oldfield
303-503-8665
[email protected]
11/12/2011
Hernando, MS
Instructor(s): Melissa Cookston
Contact: Melissa Cookston
901-233-9898
[email protected]
http://www.yazoosdeltaq.com
11/12/2011
Houston, TX
Instructor(s): Konrad Haskins
Contact: Konrad Haskins
512-692-6855
[email protected]
http://www.bbqinstitute.com
11/18/2011
Unadilla, GA
Instructor(s): Jack’s Old South
Contact: Myron Mixon
229-886-5225
[email protected]
http://www.jacksoldsouth.com
12/07/2011
San Marcos, TX
Instructor(s): Konrad Haskins
Contact: Konrad Haskins
512-692-6855
[email protected]
http://www.bbqinstitute.com
12/10/2011
Parkville, MO
Instructor(s): Chris Marks
Contact: Beth Backyard
816-587-9990
www.backyardbashkc.com
01/13/2012
Unadilla, GA
229-886-5225
[email protected]
http://www.jacksoldsouth.com
01/20/2012
Unadilla, GA
229-886-5225
[email protected]
Midwest BBQ Institute at
The Culinary Center of
Kansas City
Serious Education Curriculum
Dedicated to the Art of Science
of Grilling and Smoking
www.kcculinary.com
913-341-4455
For a complete listing of classes, visit: www.kcbs.us
Committed to Cooking, Competition & Professional Development
please call the contact person as indicated for fees, applications, etc.
UPCOMING KCBS CERTIFIED
BARBEQUE JUDGING CLASSES
11/05/2011
Westmont, IL
Certified BBQ Judging Class
Contact: Jim Addington
630-215-9527
[email protected]
01/21/2012
Decatur, AL
Contact: Andy Thomas
256-214-7989
[email protected]
03/24/2012
LaVista, NE
Contact: Nena Cooney
402-658-9948
[email protected]
11/06/2011
Brookline, NH
Contact: Sheryl Corey
[email protected]
http://www.nebs.org
01/28/2012
Young Harris, GA
Contact: Bobby Brumley
706-379-4612
[email protected]
http://www.brasstownvalley.com
04/28/2012
Stillwater, OK
Contact: Chuck Willoughby
405-744-6071
[email protected]
12/02/2011
Ponca City, OK
Contact: Christa Jones
580-765-3669
[email protected]
http://www.cookshack.com
01/07/2012
Houston, TX
Contact: George Shore
832-466-1801
[email protected]
01/07/2012
Tupelo, MS
Contact: Bev Crossen
662-372-2208
http://www.tupelobbqduel.com
02/11/2012
Columbia, MO
Contact: Mike McMillen
573-443-0743
[email protected]
02/18/2012
Bixby, OK
Contact: Dennis Loudermilk
918-622-4530 ext100
[email protected]
07/05/2012
Rio Rancho, NM
Contact: Art Perez
505-891-7258
[email protected]
02/18/2012
Apex, NC
Contact: Graham H. Wilson
919-362-7141
[email protected]
http://www.peakcitypigfest.com
please call the contact person as indicated for fees, applications, etc.
UPCOMING KCBS table captain CLASSES
11/04/2011
Westmont, IL
Certified Table Captain Class
Contact: Mike Lake
[email protected]
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 inch
‘thin-wall’ electrical
conduit.
800-650-7004
S H E LT E R
SYSTEMS
1/07/2012
Tupelo, MS
Certified Table Captain Class
Contact: Bev Crossen
Phone: 662-372-2208
Contest Review
Owensboro, KY
Grillin & Chillin
Sept. 24, 2011
By Kathy Brazier
A lot has been said about the “true spirit of barbecue” and I guess we
all have our own interpretation of what that is. But if anyone had any
doubts about its existence, they would have been put to rest last weekend at Diamond Lake Resort, near Owensboro, Kentucky, at the 6th annual Grillin & Chillin Barbecue contest.
This year 40 teams participated for the bragging rights that will last until next year. There were some local teams with not so much experience
participating, as well
as seasoned, veteran
competitors.
We were all happy
to see Smokin’ T’s,
2009 Grillin & Chillin
Grand Champion, arrive safely, especially
when they warned us
the State Police might
be looking for them. It
seems Tony and Troy
ran into what we will
just call a “complicated situation” on their
way to Owensboro.
We’re all just thankful you guys made it
safely to the event. It
wouldn’t have been the same without you two.
Getting back to my reference to “the true spirit of barbecue,” there
was one cook, Jason King, of the team Bluegrass Southern Smokers,
who was, by himself, making his very first cook. He had plenty of questions which Phillip and I did our best to answer, but it was his neighbors,
Bret of BBQ Junkies, Pete of Bean Bandits, Blindog, Becky and Jennifer
of Blindog’s Outlaw BBQ Gang and The Flying Burritos BBQ team, who
really impressed Jason. Phillip and I were surprised when he asked us,
quite dumbfounded, “why are they helping me?” I just wanted to say,
“Welcome to BBQ!” He was totally blown away by all the support and
assistance that these new friends offered so generously. And following
his not too shabby finish, 22nd in the field of 40, I can predict that he
is indeed “hooked.” You may feel
differently, but to me that was the
“true spirit of barbecue.”
Friday night saw the teams
participating in one of the best
potluck dinners we have had to
opportunity to attend and the
karaoke that followed lasted until the rain started, shortly after
10:00 p.m.
That rain stayed around through
the night and next morning until
just a few minutes before Chicken
turn-in time, when the sun broke
through to stay. We enjoyed what
every rep loves to see, all four categories with no problems or visits to be made. By 5:00 p.m. we
were all seated in Diamond Lake
Resort’s luxurious theater awaiting the final results to be announced.
The winner in the Chicken category was Warren Co. Pork Choppers, the
honors in the Rib category went to Blindog’s Outlaw BBQ Gang, top place
Ribs went to Canetuck’s BBQ Team, and first place Brisket was compliments of last year’s defending Grand Champion, Bourbon Barrel BBQ.
For the top honors, the 2011 Reserve Champion was Blindog’s Outlaw
BBQ Gang and Grand Champion honors went to Warren Co. Pork Choppers.
Our thanks again to the SUPER Grillin & Chillin committee led by Terry
and Mary Jo Stinnett. You guys are the best and your unfailing efforts
make this contest one that teams want to return to year after year!!! Also,
thanks to our hosts at Diamond Lake Resort, Brian and Janice Smith and
Joe and Laurie Meythaler and all your wonderful staff, for making us all
feel so appreciated and welcome (even if there was no chicken).
If you have overlooked this contest, check with the teams that attend,
you will want to circle it on your calendar. You won’t regret it.
Senior Q - Ankeny, IA
By Mike Tucker
Everyday is a great day for BBQ and Saturday, October 12th was no
exception. The weather was perfect for the Iowa Barbeque Society’s seventh annual Senior Q at Sunny View Care Center in Ankeny, Iowa. Mike
Tucker with help from Iowa Barbeque Society volunteers and generous donations from Smokey D’s BBQ
and Catering, TNT Landscaping and Russ and Frank’s BBQ
Sauce put out a huge spread of
smoked pork, turkey and brisket along with barbeque baked
beans and coleslaw. The center
provided an incredible assortment of deserts that were also
enjoyed by all.
Due to the perfect weather
the staff and volunteers from
IA BBQ Volunteers:
Sunny View were able to set up
Back Row L-R
tables and service outside so
Steve Bryant, Bob Wenner, Lester Davis, the residents and their families
could enjoy a delicious picnic
Andy Cleghorn, Brett Wram
complete with live music out
Front Row L-R
Mike Tucker, Gene Thompson, Lew Miller, in the Center’s courtyard. This
event is always a big hit and
BJ Hoffman, Darren Warth
combining a beautiful fall day
with anticipation of some great
barbeque once again attracted a large crowd. Approximately 300 residents and their families along with Sunny View staff and volunteers were
fed from 11:00 until 2:00.
The combined dedication
of staff and volunteers
kept everything running
smoothly. After the meal
was served, the residents
and their families enjoyed
making S’mores around the
fire pit.
This is a special event
Residents coming through the line
every year, but this was the
first time I was able to experience it
for some BBQ
when the weather was nice enough
to be able to move the event outside
to the courtyard so the residents and their families could have a picnic
and enjoy the food in the sunshine. Senior Q is always very popular but
you could really feel the extra excitement and see the smiles on the residents faces as we began to get things set up outside. Many of the residents were outside early setting
outside early just enjoying a fall
day and some conversation with
their families. This is an event
that makes the Iowa Barbeque
Society volunteers as happy as
the residents just by watching the
fun everyone is having.
It is obvious to me after volunteering for this event the past
three years that Sunny View Care
Center is a place that really cares
S’mores for desert
about their residents.
Administrator Carl
Koedam makes a point to be there for the event
and you can tell he really has a connection with his staff and residents. It
is great to see people in roles such as this interact on a personal level with
the residents. The dedication of management and staff shows through
in the appearance of the facility and events like Senior Que that really
brighten up the residents day.
If you have never participated in a Senior Q, I think I speak for all
of the Iowa Barbeque Society volunteers when I say “just do it”. If you
don’t have a program already going, get one started. The rewards for the
residents and the volunteers far outweigh the efforts.
Perfect BBQ Pairings:
4 Dynamic Duos
Batman and Robin. Lucy and Ricky. Starsky and Hutch. Homer and
Marge Simpson. When it comes to perfect pairings, some combinations
just can’t be beat.
As the official side dish sponsor of the 2011 KCBS Great American
BBQ Tour, Reser’s would like to share a few “Perfect Pairings.” Just start
with your own mouthwatering ‘Que and add one of our delectable side
salads.
Your BBQ Brisket + Reser’s Red Skin
Potato Salad
Why: Cool and creamy potato salad
complements the rich and smoky flavor
of the meat.
Beer pairing: Scottish or Strong Ale
malts will bring out the smoked flavors.
Our picks: Stone’s Arrogant Bastard
or Rogue’s Dead Guy
Your BBQ Pork Ribs + Reser’s Mustard Potato Salad
Why: The sharpness of the mustard pairs well with the strong flavors of smoked pork.
Beer pairing: Lager or Pilsner as
they won’t overwhelm the mustard
or rub.
Our picks: Dos Equis Lager or Pilsner Urquell
Your BBQ Pork (shoulder or Boston butt) + Reser’s chopped coleslaw
Why: The acidity in the coleslaw cuts the richness of the pork. That’s
also why coleslaw works great as a side or as a topping on a pulled pork
sandwich.
Beer pairing: Pale Ale will help to smooth the richness and spice in the
pork rub.
Our picks: Deschutes’ Mirror Pond or Sierra Nevada
Your BBQ Chicken + Reser’s Macaroni Salad
Why: Rich macaroni salad pairs
well with smoked meats, especially
chicken. A classic picnic pairing is
BBQ chicken and a mayonnaisebased mac’ salad.
Beer pairing: Belgian with citrus
notes will smooth out the rich mayonnaise and rub flavors.
Our picks: Boulevard Belgian style wit-bier or Blue Moon Belgian White
ale
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]
Judges
Juggernaut
We Want to Hear Your Stories, Judges!
Judges, we want to give you a dedicated corner of the Bullsheet. Please give
us your stories. Tell us about your best contest, or your worst. We want to hear
why you became a judge and why you keep judging. To submit stories or ideas,
contact [email protected] or call the KCBS office at 800-963-5227.
Since the fall weather has begun it just might be time to have some
good rib sticken bean recipes so our first recipe is for Fred Davis of Columbia, SC. The recipe is for Confederate Baked Beans.
A JUDGES COOKING LESSON
CONFEDERATE BAKED BEANS
As KCBS CBJ’s know, one of the requirements to receive master certification is to cook with a contest team. In July 2011 we completed this
step and were fortunate to shadow one of KCBS’ premier competitors,
4 SMOKIN’ BUTTS. Lead cook was Dennis Keck and his first class assistant was daughter, Tara. Having a great team and a beautiful trailer
equipped with all possible amenities, we were excited and were looking
forward to this opportunity. To add to our lesson, nature gave us the
education in one hot kitchen. The weekend daytime temperatures were
always between 97 and 103 degrees. We did complain, but all of the
cooking teams were the ones who had the bigger challenges, suffered the
most and complained the least.
We learned many lessons from this weekend and we would like to share
some of our thoughts.
Our first would be to remind all judges of the sacrifices, commitment,
and large investment that every team makes to compete. We believe that
any person who agrees to judge a contest needs to realize and respect
this and take the time to do the best and fairest job possible and constantly work to become a better judge.
Another question that seems to surface on a regular basis is, “when
should a judge cook with a team?” Our answer was to learn about and
participate in the judging process for part of our required thirty contests,
cook with a team and then complete the remaining requirements. We
felt this would be the best course for us as we had some knowledge
being “foodies,” grillers, and smokers, on a non-competitive basis. Another person may develop better judging skills by completing the cooking
requirement earlier in their judging experience. We do feel that most
judges would be better served by cooking earlier and should not wait until their “thirty contest” requirements are met. You will become a better
judge upon completing the cooking experience.
The next question is “should the judges be allowed to take leftover
meat home?” Our answer is DEFINITELY. During a recent contest a
team told us that the premium brisket they were cooking cost them over
$18.00 A POUND. To toss this meat into the trash is not only an insult
to the team, but also is a very foolish waste. Our question is “if you ordered a very expensive steak in a restaurant and didn’t finish it would you
ask for take home box?” As for the safety factor this also would be the
same as the restaurants take home box and each person must accept the
obligation to correctly protect left over food and insure their own safety.
A comment that the judges only come for the take home is very foolish.
For example, to judge our last contest we left our home at 5:30 A.M and
returned that evening after 8:30 P.M. Our fuel costs exceeded $190.00.
Therefore, we do not believe that a small amount of take home would be
worth our sacrifices and costs and is, at best, only a small reward for our
commitment. This thought might also be shared with the cooking teams
who do not believe that judges make any commitment.
In conclusion, we learned much more from our cooking experience than
we can express in one single column. This is wonderful, educational, and
valuable lesson for all who will enter into it with an open mind and an
open heart. We would also ask the judges and cooks alike to respect each
other as we all work to perfect this fantastic sport realizing that contests
do not exist without both the teams and the judges. AFTER ALL, DON’T
WE ALL WANT TO BE THE BEST?
Sincerely submitted, Deb & Richard Piper
1 pound ground beef
2 medium onions, chopped
1 large can pork and beans
1 can kidney beans
1 can pinto beans
1 can navy beans
1 can black beans
1 pound bacon, fried crisp and crumbled
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar
1/2 cup Jack Daniels
1 clove garlic crushed
1/4 cup vinegar
1/4 cup spicy brown mustard
Brown the ground beef with the onions in a skillet, stirring until the
ground beef is crumbly; drain well. Combine the beef mixture, pork
and beans, kidney beans, pinto beans, navy beans, black beans, bacon,
ketchup, barbecue sauce, brown sugar, sour mash, garlic, vinegar and
mustard in a large bowl and mix well.
Spoon into a 9 X 13-inch baking pan. Baked, covered at 350 degrees
for 15 minutes or until heated through.
Serves 12. From Jimmy Skidmore of Apopka, FL.
Our next recipe will also stick to your ribs! Truck Stop Potatoes, for
Mike Gillespie of Leavenworth, KS.
TRUCK STOP POTATOES
5 pounds small red potatoes
2 large onions, chopped
3/4 cup melted butter
2 cups sour cream
3 cans tomato bits, drained
8 ounces Monterey Jack cheese, shredded
8 ounces sharp Cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon cayenne
2 fresh, red ripe tomatoes, chopped
1 avocado, sliced
1 bunch green onions, cut into small circles
1 cup sour cream
Place the potatoes in a large pot, cover with water and boil until tender;
drain well. Dice the unpeeled potatoes. Combine the potatoes, onions
and butter in a baking pan and mix well. Bake at 350 degrees or until
the top begins brown, stirring occasionally. Remove from the oven and
cool slightly.
Combine the potato mixture, 2 cups sour cream, tomato bits, and Jack
and Cheddar cheese in a bowl and mix well. Season with salt and cayenne. Spoon into a 3-quart glass casserole. Bake at 350 degrees until
heated through.
Surround with fresh tomatoes, avocado slices and green onions. Spread
1-cup sour cream down the center of the dish. Serve immediately. Serves
12 to 15. From Doug Roberts of Montrose, CO.
Our next recipe is for Roger Peugeot of Overland Park, KS. A recipe for
Green Peppercorn Sauce for your grilled steak.
GREEN PEPPERCORN SAUCE
3 tablespoons shallots, minced
2 tablespoons butter
1/2 cup burgundy
1/2 cup cream
1 teaspoon Dijon mustard
2 tablespoons green peppercorns, drained
1 tablespoon butter
Sauté the shallots in 2 tablespoons butter in a saucepan over medium
high heat for 2 to 3 minutes or until tender. Add burgundy. Cook until
reduced by 1/2. Stir in cream, mustard, salt and pepper. Keep warm
over low heat.
Sauté the peppercorns in 1-tablespoon butter in a skillet. Stir into the
sauce. Makes 1 1/2 cups. From Pamela Peterson of Springfield, OH.
HELP---HELP---HELP
*Shawn Maschmeier of Smokin Ta Beat Hell of Wellington, MO. Is looking for a Sweet and spicy Cornish Game Hen recipe.
*Frank Jelinek of Bartlesville, OK. Is looking for a Teriyaki Steak with
Blue Cheese and Herb Butter.
*Matt Hoey of Kansas City, MO. is looking for a Sour Dough Starter
recipe.
*Dr. Harold Gable of Portland, OR. Would like a recipe for a Walnut and
Garlic Sauce for vegetables and left over Barbecued Pork Butt.
*Harry Davis of Kansas City, MO. is looking for a recipe for Sage Jelly.
Kookers Kare Update
By Larry King
Kookers Kare committee members and the volunteers form of Harvesters employees, would like to express a huge thank you to the cooks and
organizers, during this past American Royal BBQ competition, 4500
pounds of assorted products were collected to make the 2nd annual food
drive at the Royal a success. Just goes to prove a small group of people
can make a difference.
As the royal usually is
time we see a group of
smokers going into storage for the rest of the year.
This is a good time to remind everyone that Winterfest ticket will be going
on sale soon and as before
there is a limit of guest to
enjoy this event. Please
check out our face book
page and the Kookers Kare
website to keep up to details as it grows into a major happening. If your company, team or group is interested in donating a
product or gift basket and always we are a true 501 3c charity and your
donation may be tax deductible.
Several great plans in the works for next BBQ season; Winterfest and
Smokefest events. One plan is a Meat preparation class with a 2nd generation, 34 year Journeyman meat cutter giving the class during the
Smokefest event details will be coming to the website in the near future.
You won’t want to miss this with the assistants there will be a group totaling over 200 years experience. Competition meat presentation starts
with preparation.
Last month Kookers Kare was able present a $10,000 check to Harvesters for the BackSnack program and a $6,000 check for the Thanksgiving turkey drive.holidays. Thank you to everyone that have help in
these efforts to continue to provide to the underprivileged and homeless
families served by the community out-reach programs during hard times,
and unforeseen devastation of there life’s being it thru lost of jobs,
home or even their community. Happy Thanksgiving! C H A R C OA L O V E N S S I N C E 1 9 4 8
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It’s ‘Aporkalypse Now’ for the
Fourth-Annual KILE Barbecue
Contest
Harrisburg – Mike Fay and Andy Sawran, the two-man team behind
“Aporkalypse Now,” bested 47 other teams in the fourth-annual Keystone Classic Barbecue Competition on Oct. 8 at the Keystone International Livestock Exposition in Harrisburg.
Fay, from Springfield, Va., and Sawran, from Hershey, Dauphin Co.,
received a trophy and $500 prize. Second-place team, Lo’-N-Slo’ BBQ
from New Providence, Lancaster County, won the Pennsylvania State
Cup, in addition to the second-place trophy and a $300 prize. The cup
is awarded to the top placing Pennsylvania team that is a member of the
Mid-Atlantic Barbecue Association (MABA).
Festivities started Friday night with the Bell & Evans Golden Wing trophy and the Weaver’s Best Bologna contest. Celebrity judges including
Agriculture Secretary George Greig joined Kansas City Barbecue Societysanctioned judges in evaluating the entries.
“The wings and bologna were delicious and looked great, too,” said
Greig. “The creativity and skill of the barbecuers was evident in the two
divisions. We have a great contest here at KILE.” Saturday events included judging at the Kansas City Barbecue Society-sanctioned Pennsylvania
state championship event. That means winning teams qualify for an invitation to the American Royal World Series of Barbecue in Kansas City,
Mo., and for a chance to be invited to the Jack Daniel’s World Championship Invitational Barbecue.
Teams competed in four main categories: chicken, pork ribs, pork and
brisket, sponsored by the Pennsylvania Beef Council. In combining the
scores for these categories, Aporkalypse Now received the highest total
points, earning them a national contest berth.
The win was especially sweet for teammate Sawran, who was recruited
to the team by Fay, the MABA president. Sawran, the association secretary, had judged 30 contests and needed to cook with a team in a contest to be awarded the title of Master Judge, achieving that through this
contest.
Teams arrived Friday morning to begin barbecuing preparations, arraying the cookers, ingredients, preparation areas. Barbecuers spent the
night at the complex, in accommodations ranging from sleeping bags to
motorhomes.
They began firing their smokers Friday evening. Potential entries hit the
grates early Saturday morning. While some exhibitors “fast cook” their
barbecue, the process still takes a minimum of six hours; others prefer a
slower cooking.
Fay, head of Aporkalypse Now, got two hours of sleep during the competition. He lit the grill at 4 a.m. and began cooking at 5 a.m. with a
technique he dubbed “hot ‘n fast.” Fay had returned from the American
Royal event on Monday of that week. He was preparing to join another
team for the Jack Daniel’s invitational.
Tom and Rochelle Perelka, of Lo’-N-Slo’ BBQ, cite minute-by-minute
preparation documentation in helping improve their recipes. One major
accomplishment was a first-place, perfect score, Judges’ Choice win in
the Jack Daniels invitational competition.
“There’s a lot of mental stress in these contests,” said Tom. “They’re
exhausting, but we love it. “We don’t compete against other barbecue
teams, we compete against the judges,” he explained. “We’re a big family and we cheer for everyone who wins.” A panel of certified barbecue
judges based their decisions on appearance, taste and tenderness of the
meat. The Keystone Classic Barbeque Contest is sanctioned by the Kansas
City Barbeque Society, the largest organization of barbeque enthusiasts
in the world, with more than 10,000 members. For more information
about the society, visit www.kcbs.us.
The Keystone International Livestock Exposition is the largest livestock
show on the East Coast with 1,100 beef cattle, 500 horses, 1,000 sheep
and 950 swine exhibited by producers from 32 states. The show is open
to the public with free admission and parking. For more information and
a complete show schedule, visit www.keystoneinternational.state.pa.us.
Mike Fay (left) and Andy
Sawran (right), of Aporkalypse
Now, receive the overall champion trophy from Agriculture
Secretary George Greig Saturday, Oct. 8, during the fourthannual Keystone Classic Barbeque Competition at the 55th
Annual Keystone International
Livestock Exposition at the
Pennsylvania Farm Show Complex and Expo Center in Harrisburg.
By: T. Michael Garrison,
KCBS Master judge
A significant piece of history in the Midwest was the Cherokee Strip in
North Central Oklahoma. 25 years ago the folks in Ponca City put together the Cherokee Strip Cookoff, a competition BBQ event, to recognize
this piece of history. As part of the celebration of this Silver Anniversary
the Flying BBQ Judges were invited to participate in the judging. Leading up to the contest were several articles about us in the local newspaper, a couple of radio spots, and in general some great publicity. We
understood there were welcome signs for us at the airport. Echo Blanton
and her team of hard working women did a great job of pulling together
this top quality event. 45 teams came to compete this day and we were
looking forward to contributing with our flight to PNC. Jerry Bressel and
I arrived at the Johnson County Executive airport early Saturday morning
to be greeted with a line of severe thunderstorms from Salina, Kansas to
Oklahoma City. Cloud tops exceeded 45,000 ft and flight through this
systems was impossible. After exploring our alternatives we had to very
reluctantly cancel our plans to judge the Cherokee Strip Cookoff. Tom
Cannon, a fellow pilot and Certified Judge, drove to the event and told
us it rained hard and long for most of the day. If we had made the flight
we would have encountered more problems flying home.
One of our favorite and “never miss” events is the Shawnee Great
Grillers. Tonya Lecuru and her staff at the Shawnee, Kansas, Parks and
Recreation Department pull together
a great contest. We have judged this
for a long long time and this is always
on the agenda for the Flying BBQ
Judges. This is one of the few events,
this year, that is growing in size and
113 teams competed in this Kansas
State Championship BBQ. Tonya’s
ever present smile and terrific attitude make this one of our top events
of the year (see photo)
The American Royal BBQ, in Kansas City, Missouri, is one of the largest contests on the KCBS roster.
141 teams were in the Invitational
on Saturday and 475 teams in the
Open on Sunday. We judged both
events. The American Royal would
not be the American Royal without
Remus Powers (Audie Davis) who
not only administered the oath to
the judges but livened up the day with his mere presence. (see Photo)
This contest draws a lot of outstanding people and Ruth Miller brought
her excellent organizational skills from Mason City, Iowa, to run the left
over crew. (see photo) Mike Davis (Lotta Bull) and I were entertained
by the enthusiastic delivery of
Mike Peters (Great American BBQ
Tour) who was particularly wound
up on Saturday. Chris Peters was
hard at work on the stage and Mike
was hard at work talking, so things
were normal. Mike and Chris do a
great job promoting BBQ all over
the country.
The always multi-hour lines before seating for the judges at the
Royal gave me the opportunity to
meet and visit with Richard Long from Raytown, Missouri. Richard is a
well seasoned Master Judge with a judge number of 77. I learned from
Richard that he was the first KCBS Master Judge. I believe he said he
earned this honor in 1998 when the Master Judge program was begun. What an honor. And after talking with Richard you will know why
he is recognized at this level. This
contest draws a lot of experienced
judges including Pat Tolbert, Mike
Garrison, Howard Penny and Pat
Tolbert. (see photo). Our next and
probably last contest for this year
will be the Sam’s Club Championship in Bentonville, Arkansas. We
will share those adventures in next
month’s column.
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Pacific Northwest
Startin’
the Fire
by George Hensler
Who Are Those Guys?
BBQ Team
How do I develop my new
teams logo?
So you have decided to start a new BBQ team. You have a few family
and friends that you have convinced to help you in your efforts. You have
begun to gather the equipment you will need to cook your first contest.
When attending a few BBQ contests, you have observed the snappy logo’s
and team names displayed on everything from the sides of trailers to tee
shirts and coffee mugs. Well, maybe they weren’t coffee mugs, but they
were definitely mugs and you did see team members drinking from them,
but you were not quite sure that coffee was the liquid of choice being
consumed, but we will leave that discussion for another day.
The following discussions pertaining to team logos will be based on the
assumption that you have already selected your teams’ name. Team name
selection has been covered in a previous discussion in this column and I
am sure will be discussed again sometime in the future.
The easiest thing to do would be to use your own artist abilities and
skills to sketch up your newly designed logo complete with your newly
selected team name. If however, you artistic prowess is anything near the
level of mine, (I struggle with drawing stick figures), you might have to
move onto another solution.
Another option would be if you are lucky enough to have a friend with
some drawing skills, you could impose on them to come up with a logo
for you in their spare time. Again, if their schedule is anything like mine,
spare time in today’s world is more and more of a rarity, and then you’ll
have to owe them a favor so it just might be easier to move on to the next
option in order to save your current friendship.
The easiest and probably the most popular method used by most teams
already on the circuit is to engage a professional. A quick internet search
using a competent search engine or the archives of any of the more popular BBQ forums will certainly yield several suggestions as to companies
out there that are more than willing to provide you with the level skill and
service you will need. Additionally you will find the fee for this service in
not considered cost prohibitive. In other words, engaging a professional
in this process will not take you broke.
Hiring a profession to handle this aspect of your logo design does not
mean that you are completely out of the loop. You will of course be providing the logo designer with your team name upon hiring them; it is also
a good idea to let them know what you are looking for in your logo. My
suggestion would be to commit your thoughts and ideas to writing to be
supplied to the designer BEFORE you engage them for the task. Take
some time and write down some thoughts as to where you would like the
design to go. Items of consideration would be your teams’ make-up, how
many folks are on the team? Men or woman? What types of cookers do
you use? Which fuels do you burn? What are the real jobs of the members
of the teams? In short, supply the designer with as much information to
assist them in fabricating your teams’ logo. Communicate with them as
to your thoughts, be specific and clear. Be sure to ask for a proof to approve before the final version is made.
The last and perhaps the most important item for you to consider in
this step of your team building operation would be any long term plans
or goals you might have in the formation of your new BBQ team. If you
are thinking about catering opportunities or any other future plans for
you team it might be a good idea to keep this in mind when having your
logo created. Keep in mind however, you can always have the designed
changed or added to going forward, the creation is never set in stone. Be
creative and have fun with it, you’ll be glad you did.
Visit Us On Facebook!!
www.facebook.com/KansasCityBarbequeSociety
P
N
W
by Bob Lyon
Inland Empire Barbecue
in Spokane, Washington
Throughout my life in Western Washington, I’ve heard Spokane referred to as the seat of the Inland Empire, including Idaho and Montana
west of the continental divide. The empire was mainly agricultural, mining and timber, all requiring hard work from local inhabitants. For those
of us west of the Cascade Mountains, Spokane as any sort of metropolis was a joke, with Seattle’s availability and Portland’s and Vancouver
B.C.’s distance less than the long trek across the state to Spokane.
As I’ve become older, and I hope wiser, I’ve come to enjoy the Spokane area and the nearby Idaho towns more and more, with my wife’s
being from the area and so many friendly relatives and her high school
and college classmates I’ve come to know.
As far as barbecue is concerned, nothing takes the place of the accomplishments of the two Longhorn establishments there for longevity,
business success and community recognition. I’d visited the western
most establishment near the airport as the best place for a breakfast on
the way to Seattle. I finally got around to assessing a barbecue experience for the Bull Sheet in early July when my wife got together with 30
of her first cousins and spouses at a hotel: no offspring included. (Those
reunions bring over 100.)
We not only visited the eastern Argonne area Longhorn for lunch, we
took along two of the cousins, John and Kathy Beck. Kathy, now living in
Homosassa, Florida, was intrigued by my barbecue involvement, thinking I might actually know something about it. She got to sit in on my
interview with manager John Murbarger as I asked him about the history,
ownership, historical and contemporary product and volume.
Longhorn barbecue had a historical start in Houston in 1945, coming to Spokane in 1956 on the two locations mentioned. Brothers Lenhuertz arrived touting “Southern style barbecue.” With the German
name and beef and sausage on the menu, they sounded more like Texas
hill country, and that’s what their product tasted like. Ribs and pork are
pretty standard. Their beef comes from rounds (as is the case with many
barbecue houses today) because of lesser cooking time and waste. With
smoke and rub, it’s a good product for those who weren’t raised on 12-16
hours of coking time and enjoying the fat remaining on the slices.
With the increased demand for product including catering and takeout, and the difficulty in keeping up daily with just three original pits
with outside fire boxes, the company put together a Commissary at their
airport location with more land available and fewer restrictions on smoke
than in the city. There all meats are prepped to 75% done; all side
dishes, barbecue sauces (one of them a 1954 original) and salad dressings are also prepared in bulk and trucked daily to the Argonne location.
Next door to the airport location isn’t much of a move. That way the prep
work at each location is typically fry cook stuff: hamburgers, hot dogs,
onion rings, etc.
The evidence of the finishing done on meats is evident from the size
of the wood piles at both locations. There’s also smoked turkey available
in sandwiches and bulk. The catering fleet has 14 vehicles equipped
with ovens and hot boxes, mostly at Argonne. Both establishments have
separate entrances to their take-out rooms. The sausage plant is near
the Argonne location. I took a pound home with me for a Sunday night
supper and two more days of lunch time sandwiches. I wish I could get
it locally.
BBQ houses come and go in Western Washington. There’s something
traditional and permanent in the seat of the Inland Empire, with two
former employees, Bill Miller and Randy Ingraham owning and running
things now with brother Chic Lenheurtz and cousin Duke Fette still dropping in from time to time to see how things are going.
Above: The Argonne
Longhorn
Right: The takeout menu
at Argonne.
November
Alabama
WILLIAM SAMMONS
GONE WITH THE RIG
HUNTSVILLE, AL
LARRY BARNES
HEAVENLY BUTTS
GALLION, AL
RICKY BANKS
SNOOKY’S BBQ
GILBERTOWN, AL
MARCUS DERICO
SOULFUL SMOKE
ECLECTIC, AL
SHIRLEY ALEXANDER
MOBILE, AL
TERRY L. BURGETT
WARRIOR, AL
JAMAREE COLLINS
BIRMINGHAM, AL
BRANT CRAWLEY
MONTGOMERY, AL
RONNIE HARDY
GARDENDALE, AL
LEE MCFALLS
DELTA PORKERS
BENTONVILLE, AR
TONY ALLRED
MEATSLINGERS OF AR
PINE BLUFF, AR
arizona
ANDREW KUPPER
DREWS BBQ
GLENDALE, AZ
california
colorado
RONALD BROOKS
BROOKS SMOKEHOUSE
CATERING BBQ &
CAJUN CUISINE
AURORA, CO
connecticut
CHARLES KAMMIEN
CUCAMONGA CATTLE
COMPANY
MENTONE, CA
FRED HALL
ENFIELD, CT
DOUGLAS SMITH
SMOKIN ELVISES
TEMECULA, CA
CODY HUG
LIVINGSTON, AL
JACQUELYN JAMES
WARD, AL
ROMUALD JOVERO
SAN YSIDRO, CA
THOMAS M. KRAFT
GARDENDALE, AL
JACK LERNER
LOS ANGELES, CA
JAMES MCMULLAN
HOMEWOOD, AL
JIM MCLEMORE
SAN CLEMENTE, CA
DAWN MIELKE
JACKSON, AL
MARK NUREDDINE
RIALTO, CA
PAUL MIELKE
JACKSON, AL
LARRY PALMER
PACIFIC PALISADES, CA
MICHAEL MILEY
OPELIKN, AL
PAUL RENAUD
SANTEE, CA
LARRY M. NEWTON
MONTGOMERY, AL
GREG ROGERS
CULVER CITY, CA
AL ROBBINS
YORK, AL
BRANDON STOUT
CAMPBELL, CA
RICHARD ROTH
BIRMINGHAM, AL
FRANK WALSH
SANTA CLARA, CA
MICHAEL SCROGGINS
TRUSSVILLE, AL
JACI WARWICK
CHICO, CA
GARY WIGGINS
CULLMAN, AL
JAMES WARWICK
CHICO, CA
DACIA MCFALLS
DELTA PORKERS
BENTONVILLE, AR
WENDY WARWICK
CHICO, CA
GLENN LEONARD
UNCLE G’S
SHELTON, CT
KELLY THOMPSON
VIC’S CHICS BBQ
NOVATO, CA
arkansas
NICOLE WARWICK
CHICO, CA
RICHARD MARTINEZ
BBO-T AND THE BEAST
STOCKTON, CA
JULIAN YOUMANS
M &M OLD SOUTH
LINCOLN, CA
JOHN WARWICK
CHICO, CA
MEAGAN WARWICK
CHICO, CA
AARON FRY
OLATHE, KS
JACK THOMAS
SYCAMORE, IL
GARY GILBERTSON
OVERLAND PARK, KS
LYNNE THOMAS
SYCAMORE, IL
PATRICIA A. GILBERTSON JAMES SUMMERS
JIMBO’S FARM WOODS
OVERLAND PARK, KS
SMOKERY
MONROE,
MI
KARIN GILLETTE
HUTCHINSON, KS
GREG VINCENT
WE KNEAD MEAT
RICK GROSE
SMITHVILLE, MI
TOPEKA, KS
Kansas
New Members
florida
FRED AKEL
JACKSONVILLE, FL
DOT TUCKER
FERNANDINA BEACH, FL
PAUL TUCKER
FERNANDINA BEACH, FL
georgia
MERRI ASHER
B&M BBQ
FORSYTH, GA
WILLIAM ASHER
B&M BBQ
FORSYTH, GA
NANCY JEFFERS
HOOTIE-Q
WINDER, GA
MICAH SHAPIRO
J’S SOUTHERN SMOKE
ALPHARETTA, GA
RAY KILLEBREW
KILLER QUE
BUFORD, GA
HERB LAMB
SUGAR HILL, GA
DICK SWOFFORD
MARIETTA, GA
iowa
JEFF COIL
QDOGS BBQ COMPANY
MARION, IA
TIFFANY JUHL
WEST DES MOINES, IA
illinois
STEPHEN DODD
AURORA, IL
AARON DUNN
EDWARDSVILLE, IL
michigan
DUDLEY ROACH
NORMAL, IL
COREY BREWER
33 SMOKERS
KANSAS CITY, KS
CRAIG HERRMANN
ALMOST FLAMOUS
BARBEQUE
OVERLAND PARK, KS
KENT HARMS
BROWN CHICKEN
BROWN COW
LANSING, KS
SAMANTHA GREEN
BULL-B-QUE DAZE
OVERLAND PARK, KS
DAVID WITTROCK
BULL-B-QUE DAZE
OVERLAND PARK, KS
KYLE LAUSCH
C-MOR-BUTZ
SCOTT CITY, KS
DEAN STRILER
GIVE ME ALL YOUR
RUBBIN’ BARBEQUE
TEAM
LENEXA, KS
MIKE KIRK
HUGE MIKE’S
LENEXA, KS
ALAN LOWDEN
JERKY BOYZ
OVERLAND PARK, KS
BRIAN MCGLINN
JERKY BOYZ
LENEXA, KS
TRENT THOMAS
PAW PAW’S
CHUCKWAGON
OLATHE, KS
NICK KURE
PORK FICTION
OVERLAND PARK, KS
AARON SHULTZ
RED EYE SMOKERS
OLATHE, KS
TONY SMITH
SOWMANILLAGRILLE
OVERLAND PARK, KS
DAVID ADEL
PRAIRIE VILLAGE, KS
GRAHAM JOHNSTON
ROELAND PARK, KS
MARK MAZANEC
WARRENTON, MI
MITCHELL V. KANAK
LEAVENWORTH, KS
ELLEN SLYKHOUSE
PINCKNEY, MI
MIKE LEWIS
PRATT, KS
LORI MCMILLAN
TOPEKA, KS
minnesota
SCOTT BEIZ
GOOL OL BOYS
WORHINGTON, MN
JESSE J. ROCHA
KANSAS CITY, KS
HARRISON LONDEEN
SWEDISH PIG
EDEN PRAIRIE, MN
SCOTT SCHNEIDER
LAWRENCE, KS
KEVIN BACH
RED WING, MN
MARITA SOUCIE
WICHITA, KS
ALEX GUCK
ANOKA, MN
NICK TREGO
LYNDON, KS
ALEXANDER GUCK
ANOKA, MN
KENT WADE
OVERLAND PARK, KS
KARRI GUCK
ANOKA, MN
kentucky
CHARLES OSBORN III
COLONEL RUB & THE
KENTUCKY SMOKERS
PROSPECT, KY
RAY PEDERSON
R N R SMOKERS
LOUISVILLE, KY
RENA PEDERSON
R N R SMOKERS
LOUISVILLE, KY
lousiana
BRANDON MILLER
CAJUN SMOKERS
BREAUX BRIDGE, LA
CELESTE MAURO
THE BLUE BLOODS
HAMMOND, LA
KERI SMITH
INDEPENDENCE, LA
massachusetts
KATHY BILODEAU
HARVARD, MA
maryland
ROGER BAY
ARKANSAS CITY, KS
JOHN LAYTON
RED BROTHERS BBQ
SYKESVILLE, MD
BRITT BIERI
PRAIRIE VILLAGE, KS
TERRANCE HOLMES
LAUREL, MD
DANIEL CLARK
SHAWNEE, KS
ALAN TUBIS
BOWIE, MD
DANNY DRUNGILAS
PRAIRIE VILLAGE, KS
RICHARD BOTTORFF
8 SECOND SALOON AND
BBQ
ROCHESTER, MI
TODD JOHNSON
SAVAGE, MN
WILLIAM METREY
MINNEAPOLIS, MN
ANNE PAGE
EDINA, MN
DAVID SORUM
COON RAPIDS, MN
missouri
JAY HUMPHREY
BLAZIN J’Z BBQ
LIBERTY, MO
MICHAEL E. DAY
BURNT FINGER BBQ
LEES SUMMIT, MO
JENNIFER THEOBALD
HEARTS ON FIRE
SPRINGFIELD, MO
DALE RATHGEBER
HOG GONE GOOD BBQ
BALLWIN, MO
SHAWN NAGEL
NAGEL’S BBQ & SMOKED
MEAT
ST CHARLES, MO
BART BROWER
SMOKEN’ SUCCESS
KANSAS CITY, MO
GERRY RAACH
SMOKEN’ SUCCESS
KANSAS CITY, MO
New Members…
Continued
from
FRANK SCHAFFER II
SMOKIN FRANKS
JOPLIN, MO
BART MAXWELL
SMOKIN O BBQ
ROCHEPORT, MO
BRIAN SWITZER
SWITZER BROTHERS
KANSAS CITY, MO
STEPHEN GUIDRY
THREE TOED SMOKERS
ROGERSVILLE, MO
ANITA CROWELL
TRIPLE B BBQ
KANSAS CITY, MO
Previous Page
CLAIRE TAULBEE
PARKVILLE, MO
MICHAEL TAULBEE
PARKVILLE, MO
TIFFANY TAYLOR
SAINT JOSEPH, MO
CLIFF WATERMAN
LONE JACK, MO
PETE WINSTEAD
BATES CITY, MO
mississippi
DENNIS BURGE
MONETT, MO
JERRY BURNS
DENVER, MO
NINA J. BURNS
DENVER, MO
GLEN COLE
GRANDVIEW, MO
ELIZABETH CRESPI
KANSAS CITY, MO
TIFFANY ELLIOTTFATINO
KANSAS CITY, MO
BARBARA D. FINDLEY
DENVER, MO
TERRY S. FINDLEY
DENVER, MO
TRENT HURLEY
CHARLESTON, MO
MIA M. HYNES
WARRENSBURG, MO
MICHAEL JOHNSON
CLAYTON, MO
TIM LAKE
GLADSTONE, MO
DIANA LAMBDIN MEYER
PARKVILLE, MO
MARC SEROTA
KANSAS CITY, MO
FRANK L. STUFFLEBEAN
KANSAS CITY, MO
nevada
RANDY MARTINEZ
LAS VEGAS, NV
new york
TODD SESSA
NYPD BBQ
BLUE POINT, NY
ohio
SEAN CUNNINGHAM
JIMMY & THE
SQUEALERS
STRONGSVILLE, OH
Pennsylvania
DEBBIE IHRER
IHRER’S FIRES
HARLEYSVILLE, PA
KEN IHRER
IHRER’S FIRES
HARLEYSVILLE, PA
DAVID FREY
ROYERSFORD, PA
LESLIE WHITNEY
QUAKERTOWN, PA
CYNDI ADKINS
GREER, SC
DAVID H. MOTT
BRANDON, MS
DOUG HAWKINS
WEST CHESTER, OH
CLARENCE BALL
ROCK HILL, SC
PEGGY PETERSEN
OLMSTED FALLS, OH
JENNIFER FRENCH
VERMILLION, SD
SHERRY WHITLEY
TOMBOYS BEST
SALISBURY, NC
TOMMY WHITLEY
TOMBOYS BEST
SALISBURY, NC
DANIEL BURGER
CHARLOTTE, NC
nebraska
MIKE CHIBURIS
CHIB_B_Q
OMAHA, NE
KIM BROWN
OMAHA’S SWEET &
SPICY BBQ
OMAHA, NE
STEVE POWELL
OMAHA’S SWEET &
SPICY BBQ
OMAHA, NE
oklahoma
CHARLIE KIRK
PURPLEVOODOO BBQ
ENID, OK
ROD GRAHAM
SMOKE THIS BBQ - OK
WILSON, OK
TIM MILLER
SMOKEANATOR BBQ
TEAM
S.COFFEYVILLE KS., OK
KENNY TAYLOR
TAYLORHOOD BBQ
FORT GIBSON, OK
CHAD LARMAN
TECUMSEH, OK
Oregon
BRUCE DANIEL
WALTERVILLE, OR
NICOLE TRAMMEL
RUB Q LONG TIME
ROY, UT
GEORGE GARVIN
MEMPHIS, TN
BUCKY SILLS
BUCKY’S BBQ TEAM
CLIFTON, VA
RAY KERR
CLEVELAND, TN
JENNIFER STAFFORD
MARYVILLE, TN
TOMMY STAFFORD
TRAVIS GRACE
JACKSON, MS
PAUL PETERSEN SR
OLMSTED FALLS, OH
VICKIE NIELSON
THUNDER ROAD
SMOKEHOUSE
NOLENSVILLE, TN
south carolina MARYVILLE, TN
JEFFREY HOLOWICKI
SOW BABY BBQ
DUBLIN, OH
RICK PETREE
north carolina
WHITE TRASH BBQ
EXCELSIOR SPRINGS, MO KEN STREET
D-MAN’S BBQ
HENDERSONVILLE, NC
JOHN HASS JR
WTF
VIRGIL HIGGINS
KEARNEY, MO
HIGGINS & SON
BARBECUE
MIKE BAKER
MOUNT GILEAD, NC
KANSAS CITY, MO
JAMES E. BRADY III
LEES SUMMIT, MO
TOBY ANTONSON
LINCOLN, NE
JOHN ADKINS
GREER, SC
CHARLOTTE WARDLAW
LOOKOUT MOUNTAIN,
TN
JAMES WARDLAW
LOOKOUT MOUNTAIN,
TN
Texas
virginia
WALTER CARWILE
VIRGINIA BEACH, VA
washington
MIKE CORRALES
C M SMOKE
OTHELLO, WA
wisconsin
TIM SCHULTZ
WIS 2 BBQ
EAU CLAIRE, WI
DEAN SCHWARTZ
WIS 2 BBQ
EA CLAIRE, WI
GLENDA NIELSEN
IT’LL DO BBQ
GEORGETOWN, TX
JACKIE MOLGLOWSKY
MENOMONEE FALLS, WI
NICK DAVIS
BIG HOUSE BBQ
KNOXVILLE, TN
JEFF NIELSEN
IT’LL DO BBQ
GEORGETOWN, TX
NORMAN DUGAN
DUGAN’S BBQ
TRIADELPHIA, WV
TROY FRASSRAND
CHOKIN N” THA SMOKE”
FAYETTEVILLE, TN
DAVID DECKER
SMOKIN MOJO
HOLLAND, TX
STEVEN RUZICKA
HOT ROD HOGS
MILLINGTON, TN
MICHAEL BROWN
ROUND ROCK, TX
Tennessee
GLEN MIX
PAPA ROCK’S
MADISON, TN
HUGH PUTMAN
HOUSTON, TX
STACY PUTMAN
HOUSTON, TX
GARY PRATER
PRATER’S BBQ
MCMINNVILLE, TN
JEFFREY SMARTT
HOUSTON, TX
TRAVIS PRATER
PRATER’S BBQ
MCMINNVILLE, TN
RODERICK
STUBBLEFIELD
AUSTIN, TX
CONRAD DRIGGERS
THA DRIGGY PIGGY
SPRING HILL, TN
utah
BRADLEY TRAMMEL
RUB Q LONG TIME
ROY, UT
west virginia
wyoming
ERIC HAMM
THE SMOKE’N HAMMS
GILLETTE, WY
international
GLENN MESSENGER
INGERSOLL, ON
TOBY SHEA
BRITISH BULLDOG BBQ
TONGHAM, SU
LIFETIME MEMBERS
ALAN BERGMANN
MADISON, AL
NORMAN DASINGER
GADSDEN, AL
Arkansas
JAMES L BROWN
LOWELL, AR
SALENA WRIGHT
BROWN
LOWELL, AR
MARC OAKES
MOUNTAIN HOME, AR
SUSAN OAKES
MOUNTAIN HOME, AR
Arizona
ROGER L WAGNER
PHOENIX, AZ
California
TODD KLEPPER
REDONDO BEACH, CA
TYLER KLEPPER
REDONDO BEACH, CA
KATHLEEN MCINTOSH
SAN DIEGO, CA
KELLY MCINTOSH
SAN DIEGO, CA
CINDY WILCKEN
SANTEE, CA
R CRAIG WILCKEN
SANTEE, CA
florida
DAVID MARMAR
TAVERNIER, FL
PAMELA MARMAR
TAVERNIER, FL
STEPHEN R SMITH
OCALA, FL
SUE SMITH
OCALA, FL
NICK WUNDER
ORLANDO, FL
THOMAS WUNDER
ORLANDO, FL
PAUL PAQUETTE
ST PETERSBURG, FL
BOB RASMUSSEN
NICEVILLE, FL
georgia
DANIEL GERSHWIN
TUCKER, GA
CHARLES L. JONES
MARTINEZ, GA
iowa
CYNTHIA SELL
HENDERSON, NV
DONNA MCCLURE
LENEXA, KS
BETSY STAHL
SEADOG BBQ
ODENTON, MD
REX SELL
HENDERSON, NV
TED MCCLURE
LENEXA, KS
JEREMY STAHL
ODENTON, MD
LINDA POLSON
LEBO, KS
GUY SIMPSON
SHAWNEE, KS
JEFF STEHNEY
DESOTO, KS
JOY STEHNEY
DESOTO, KS
KURT V WEBER JR
KINGMAN, KS
MITCH BENJAMIN
MISSION HILLS, KS
MITCHELL BOCK
GARDEN CITY, KS
GARY BUCK
GARDNER, KS
KENNY MISHOE
VAN METER, IA
ALTON COFFELT
EL DORADO, KS
RADU ALEXANDRU
SAN DIEGO, CA
THERESA LAKE
SHANNON, IL
DALE GINOS
OCEANSIDE, CA
BRIAN POLAK
CAROL STREAM, IL
LAURIE POLAK
CAROL STREAM, IL
MARK GREGERSEN
AUBURN, CA
BETH WOZNIAK
BRIMFIELD, IL
MICHAEL MARKOWITZ
AGOURA HILL, CA
MIKE WOZNIAK
BRIMFIELD, IL
CATHY CARTWRIGHT
NORTHGLENN, CO
DENNIS POLSON
LEBO, KS
STACEY ROSENBERG
ST ANSGAR, IA
MIKE LAKE
SHANNON, IL
colorado
NIKKI OTTO
OVERLAND PARK, KS
WAYNE H BRANDT
OVERLAND PARK, KS
DENISE YOUNG
REDONDO BEACH, CA
GENE GOYCOCHEA
BONITA, CA
JOE OTTO
OVERLAND PARK, KS
JOE ROSENBERG
ST ANSGAR, IA
Illinois
JENNY KORN
EVANSTON, IL
Indiana
ARDIE DAVIS
ROELAND PARK, KS
JAMES FENTON
ABILENE, KS
JIM FENTON
MANHATTAN, KS
JEREMY FORT
OVERLAND PARK, KS
PAUL KIRK
ROELAND PARK, KS
ROBERT MAGEE
PRAIRIE VILLAGE, KS
Minnesota
PERRY VINING
ALBERT LEA, MN
Missouri
BUNNY TUTTLE
PLEASANT HILL, MO
JASON MEIER
BAYSIDE, NY
RICH TUTTLE
PLEASANT HILL, MO
STEPHANIE MEIER
BAYSIDE, NY
VERLIN BOES
KANSAS CITY, MO
GORDON WHITING
NY, NY
LARRY KING
LEXINGTON, MO
MARK KOECHNER
TIPTON, MO
GENE MELVIN
KC, MO
CAROLYN WELLS
KANSAS CITY, MO
Mississippi
SMOKY HALE
MCCOMB, MS
North Dakota
ANDREW TONG
WILLISTON, ND
BEVERLY TONG
WILLISTON, ND
STEPHEN V N YATES
BARTLESVILLE, OK
Oregon
JANET BATCHELOR
OAKRIDGE, OR
MICK BATCHELOR
OAKRIDGE, OR
Pennsylvania
RYAN HENDERSON
QUAKERTOWN, PA
New Jersey
DEAN SOLTES
COLLEGEVILLE, PA
JASON MEYER
OVERLAND PARK, KS
FRANK L. KRAMER, JR.
LAMBERTVILLE, NJ
BOB MILLER
INDEPENDENCE, KS
DALE MILLER
DEPTFORD, NJ
CHRIS CLEGG
CUMBERLAND, RI
JOAN CLEGG
CUMBERLAND, RI
TOM BLACKBURN
TURNERSVILLE, NJ
FRAN BOWEN
LEAVENWORTH, KS
GLEN BREWINGTON
TULSA, OK
LELAND TONG
WILLISTON, ND
MARK J SCHROEGER
LENEXA, KS
KIYOSHI MCCOMB
CLAYTON, DE
Oklahoma
ROBERT FRIEDRICH
KING OF PRUSSIA, PA
SUE WINANS-KRAMER
LAMBERTVILLE, NJ
deleware
LORI HURD
HIRAM, OH
GRACIA TONG
WILLISTON, ND
BOB SCHAFFER
LAWRENCE, KS
ALFRED T BOWEN
LEAVENWORTH, KS
JOHN DZUROVCIN
AKRON, OH
BILL DEE
POTTSTOWN, PA
GWEN DEMKOVICH
CONNERSVILLE, IN
EDWARD WILSON
FAIRFIELD, CT
Ohio
EMMA TONG
WILLISTON, ND
LINDA FULTON
ERIE, CO
PATTY ALDRIDGE
ROELAND PARK, KS
EDIE DIXON
HOLMES, NY
JAY DIXON
HOLMES, NY
DEBBIE MILLER
DEPTFORD, NJ
connecticut
New York
SHERRY CARLYLE
JEFFERSON CITY, MO
ED ROITH
OP, KS
EUGENE ALDRIDGE
ROELAND PARK, KS
TYSON SELL
HENDERSON, NV
ERIC DIXON
HOLMES, NY
ALLEN DEMKOVICH
CONNERSVILLE, IN
JEFFREY PARKER
ERIE, CO
RYAN SELL
HENDERSON, NV
JOSH CARLYLE
JEFFERSON CITY, MO
RAY CARTWRIGHT
NORTHGLENN, CO
Kansas
Nevada
TIM MCCUNE
GERMANTOWN, MD
The following people have become lifetime members of KCBS.
Alabama
MARY MCCUNE
GERMANTOWN, MD
ALAN UHL
GARDNER, KS
Maryland
New Mexico
JOE WEMHONER
RIO RANCHO, NM
BRENT FLASKERUD
CHEVERLY, MD
MICHELLE WEMHONER
RIO RANCHO, NM
KELLY FLASKERUD
CHEVERLY, MD
DON PUGH
LAS CRUCES, NM
rhode island
South Carolina
KENNY CRAVEN
SUMMERVILLE, SC
Tennessee
DAVID BELL
LENOIR CITY, TN
ZETTY BELL
LENOIR CITY, TN
JASON PERRIGIN
DICKSON, TN
JULIE PERRIGIN
DICKSON, TN
ERNEST POLAND
CROSSVILLE, TN
LINDA POLAND
CROSSVILLE, TN
ANDREW TAYLOR
MEMPHIS, TN
JOANIE TAYLOR
MEMPHIS, TN
TERRY CHANDLER
SEYMOUR, TN
MICHAEL MCDEARMAN
COOKESVILLE, TN
Texas
RICK CARLSON
BURLESON, TX
DEE MILLER
AMARILLO, TX
CHRISTOPHER NOBLE
PLANO, TX
Utah
MICHAEL “MUGSY”
GLENN
LINDON, UT
wisconsin
STEVE CEDER
MADISON, WI
ANNE MERKEL
MARSHFIELD, WI
ROBERT MERKEL
MARSHFIELD, WI
JUDY POPLAWSKI
MADISON, WI
KRIS HOKANSON
MEQUON, WI
wyoming
TODD FORRY
LARAMIE, WY
International
BRENDA BLACK
CALGARY, CANADA
KEN BLACK
CALGARY, CANADA
R JAMES LITTLE
ONTARIO, CANADA
Scenes
from the
2011
American
Royal
By Karrin Murphy , Frank Boyer
and Larry King
SMOKIN ON THE BAY
TRACYS LANDING, MD (40 TEAMS)
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION:
JACK’S OLD SOUTH
RESERVE CHAMPION:
COOL SMOKE
OVERALL:
1. JACK’S OLD SOUTH - 670.8572
2. COOL SMOKE - 670.2860
3. PA MIDNITE SMOKERS - 666.8566
4. UHOGG - 662.2860
5. 3 EYZ BBQ - 659.4284
CHICKEN:
1. HOOS SMOKIN - 177.7144
3. SERIAL GRILLER - 171.4286
4. TARHEEL SMOKERS - 171.4286
5. BABY GOT BUTT (MD) - 170.8572
RIBS:
1. UHOGG - 170.8574
2. COOL SMOKE - 170.8572
3. SEADOG BBQ - 170.2856
4. PEPPER MONKEY BBQ - 168.5712
5. 3 EYZ BBQ - 166.8572
PORK:
1. FIREFIGHTING BBQ TEAM 167.4286
2. PEPPER MONKEY BBQ - 165.7142
3. HAMBONES BY THE FIRE 165.1428
BRISKET:
1. CHIX, SWINE & BOVINE BBQ 177.7142
2. HAMBONES BY THE FIRE 176.0000
5. WALK THE SWINE - 169.1428
SEPTEMBERFEST BBQ & RIBEYE
STEAK COOKOFF CHALLENGE
OMAHA, NE (23 TEAMS)
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION:
PARK AVENUE PORK
RESERVE CHAMPION:
PHAT JACKS
OVERALL:
1. PARK AVENUE PORK - 673.7142
2. PHAT JACKS - 669.7144
3. CHARCOAL LOUNGERS - 657.7142
4. PARROTHEAD SMOKERS 654.2852
5. TATTOO BOB’S BAR-B-Q 653.7144
CHICKEN:
3. HOT GRILL ON GRILL ACTIO 169.7142
5. BABY BACK BBQ - 168.5714
RIBS:
2. PHAT JACKS - 170.8572
3. HOT GRILL ON GRILL ACTIO 168.0000
5. OMAHA’S BLOWIN SMOKE 164.5714
PORK:
1. PONDEROSA BBQ - 180.0000
2. PHAT JACKS - 172.5714
4. BABY BACK BBQ - 172.0000
BRISKET:
1. PORK PATROL BBQ - 167.4286
2. HOOTCHIE COOTCHIE BBQ 167.4284
4. PHAT JACKS - 164.0000
THUNDER IN THE PARK BBQ
STATE CHAMPIONSHIP (19 TEAMS)
CONNERSVILLE, IN
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION: ABLE ACRES
RESERVE CHAMPION:
HOT RACKS & BBQ STACKS
OVERALL:
1. ABLE ACRES - 689.1430
2. HOT RACKS & BBQ STACKS 686.8568
3. SMITTY’S REAL PIT BBQ 674.8570
4. BLUECHIP BBQ - 672.5716
5. BIG JT’S SMOKIN’ BBQ - 663.9992
CHICKEN:
4. SMOKIN OP’S - 165.7142
5. BERKEE RAE’S BBQ - 165.1428
RIBS:
1. PIRATES OF THE GRILL 176.5714
2. ABLE ACRES - 174.2858
PORK:
1. ABLE ACRES - 178.2858
2. BERKEE RAE’S BBQ - 173.1428
BRISKET:
1. ABLE ACRES - 178.8572
4. PIRATES OF THE GRILL 172.5714
5. HOGAHOLICSBBQ - 168.0000
CITY OF BEDFORD BLUES &
BBQ FESTIVAL
BEDFORD, TX
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION:
HIGH VOLTAGE BBQ
RESERVE CHAMPION:
JP CUSTOM SMOKE
OVERALL:
1. HIGH VOLTAGE BBQ - 676.5714
2. JP CUSTOM SMOKE - 675.9998
3. WILDCATTERS Q CREW 675.9996
4. SOUTHERN EXPOSURE - 675.9996
5. BUFFALO BBQ - 673.7146
CHICKEN:
2. LOTTA BULL BBQ - 173.1428
3. HIGH VOLTAGE BBQ - 172.5716
4. HOGS ON THE SAUCE - 172.0000
RIBS:
1. BUTCHER BBQ - 175.4286
2. PAPPA CHARLIES - 174.8572
4. GRILLAS IN THE PITS - 172.0002
PORK:
3. PAPPA CHARLIES - 172.5714
4. MACS BARBEQUE - 169.7144
5. GRILLAS IN THE PITS - 169.7144
BRISKET:
1. TIM’S TAILGATE BBQ - 176.5714
3. SMOKE’N ICE - 170.8570
5. PADDLIN PIGS - 170.2856
ALL AMERICAN BBQ BASH
AMES, IA
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION:
TIPPYCANOE BBQ CREW
RESERVE CHAMPION:
GRILLS GONE WILD
OVERALL:
1. TIPPYCANOE BBQ CREW 692.0002
2. GRILLS GONE WILD - 677.7140
3. TEMPLETON RYE WOODFELLAS
- 672.0000
4. SWINE ASSASSINS - 670.2852
5. GRUMPY OLD FARTS - 667.9998
CHICKEN:
3. WICKED PIG - 176.5714
4. SMOKERS PURGATORY - 176.0000
5. TEMPLETON RYE WOODFELLAS
- 175.4286
RIBS:
1. SPITFIRE - 173.7142
2. A BOY AND HIS BBQ - 172.5714
3. WOODWARD BARBEQUE 169.1430
4. BIG CHAIN BBQ - 168.5716
PORK:
2. BIG CHAIN BBQ - 172.5714
3. RED BANDANA BBQ - 172.0000
5. DRY 2 DA BONE - 170.8574
BRISKET:
2. SMOKERS PURGATORY - 172.5714
4. A BOY AND HIS BBQ - 170.2856
5. T.A. QUE - 169.7144
THROWDOWN ON THE RIVER
DUBUQUE, IA
STARTS: 09/03/2011
ENDS: 09/04/2011
GRAND CHAMPION:
IOWA OUTLAWS BBQ
RESERVE CHAMPION:
GILLY’S BARNSTORMIN’ BBQ
OVERALL:
1. IOWA OUTLAWS BBQ - 655.4284
2. GILLY’S BARNSTORMIN’ BBQ 653.7146
3. BABYGOTBACK BBQ - 648.0000
4. SMOKEY JOEL/CUBBY BEAR 647.9996
5. BUTLER CENTER BARBEQUE 645.1426
CHICKEN:
2. CR BUTTS SMOKE - 167.4286
3. B & C SMOKERS - 165.7142
4. LOGJAMMIN BBQ - 164.0000
5. POSSUM HOLLER - 163.4286
RIBS:
2. QUAU - 169.7142
3. BABYGOTBACK BBQ - 168.0000
PORK:
1. BUBBA-Q’S - 176.5714
2. BOAR CEPHUS BBQ - 167.4284
4. CANCERSUCKSCHICAGO.COM 164.5712
BRISKET:
1. THERE’S NO PLACE LIKE SM 170.2856
3. BUTLER CENTER BARBEQUE 164.5714
5. QUAU - 162.2858
GRILL FOR A GRAND 2
SUQUAMISH, WA (17 TEAMS)
STARTS: 09/04/2011
ENDS: 09/05/2011
GRAND CHAMPION:
DANCES WITH SMOKE BBQ
RESERVE CHAMPION:
MADDOG BBQ
OVERALL:
1. DANCES WITH SMOKE BBQ 641.7138
2. MADDOG BBQ - 638.2856
3. SKOAL! HERE’S TO YOU BBQ 625.7142
4. SMOKEY’S BAR-B-QUE - 621.7142
5. TWO LOOSE SCREWS BBQ 615.9998
CHICKEN:
2. FIRE FOR EFFECT - 158.8570
3. JERIMIAH JOHNSON’S - 157.7144
4. MADDOG BBQ - 154.8572
RIBS:
1. MADDOG BBQ - 172.0000
4. FIRE FOR EFFECT - 159.4286
5. BAINBRIDGE ISLAND BBQ 154.2858
PORK:
2. JERIMIAH JOHNSON’S - 158.2858
3. MADDOG BBQ - 158.2856
4. CLUB IT ‘N RUB IT - 156.5716
5. LOWNSLO BBQ - 155.4284
GRAND CHAMPION:
CANCERSUCKSCHICAGO.COM
RESERVE CHAMPION:
SMOKIN ACES CRAP SHOOT
BRISKET:
1. TWO LOOSE SCREWS BBQ 170.2858
3. SEATTLE CATERING LLC 156.0002
5. MADDOG BBQ - 153.1428
BANDS & BBQ AT THE POINT
CARROLLTON, KY
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
BLUE CHIP BBQ
RESERVE CHAMPION:
RIB RUNNERS
OVERALL:
1. BLUE CHIP BBQ - 678.8568
2. RIB RUNNERS - 667.9996
3. PAPPY Q - 666.2852
4. PIG PAK - 665.7138
5. WEISKRACK BBQ - 664.5714
CHICKEN:
1. PAPPY Q - 173.7144
3. ACME BBQ - 171.4286
4. PIG PAK - 169.1428
5. HOT RACKS AND BBQ STACKS 168.0002
RIBS:
2. TIKI Q - 168.5716
3. PAPPY Q - 167.4284
4. SMOKED SIGNALS - 166.8574
5. TWO JOKERS AND A SMOKER 165.7146
PORK:
1. RIB RUNNERS - 178.2858
3. SMOKY RIVER BBQ - 168.0000
4. STINK-EYE BBQ - 166.2858
5. PAPPY Q - 166.2856
BRISKET:
1. PIG PAK - 175.4286
4. TIKI Q - 166.2856
5. TWO JOKERS AND A SMOKER 163.4288
COOKEVILLE COOKOFF
COOKEVILLE, TN
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
BUBBA’S TENNESSEE SMOK
RESERVE CHAMPION:
LOTTA BULL BBQ
OVERALL:
1. BUBBA’S TENNESSEE SMOK 684.5710
3. WILD BUNCH BUTT BURNERS 679.9996
4. JIGGY PIGGY - 673.7136
5. HOUSE OF HICKORY BBQ 671.9990
CHICKEN:
3. THE Q-TEAM - 177.1428
4. BLINDOG’S OUTLAW BBQ 176.5714
5. LEGACY SMOKERS - 174.2856
RIBS:
3. THE Q-TEAM - 171.4286
5. HOUSE OF HICKORY BBQ 170.2856
OVERALL:
2. SMOKIN ACES CRAP SHOOT 674.2856
3. SPRUCE RIDGE SMOKERS 673.1428
4. BIG BROTHERS BBQ - 659.4282
5. QUAU - 655.4286
PORK:
2. HIGH ON THE HAWG - 170.8570
5. DO RAG Q - 168.5712
CHICKEN:
2. BIG MOES BBQ - 169.7142
4. SWEET RACK & SMOKIN BUTT 167.4286
BRISKET:
1. SMOKE ON THIS - 177.7142
2. BUTTRUB.COM - 173.7144
3. THE LAST SMOKER STANDING 172.5714
SHOWDOWN ON THE PLAINS BBQ
CHALLENGE
SCOTT CITY, KS
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
SCORCH TO THE RESQUE
RESERVE CHAMPION:
BUTCHER BBQ
OVERALL:
1. SCORCH TO THE RESQUE 664.0004
3. TWIN OAK SMOKIN’ CREW 660.0002
4. BUFFALO’S BBQ - 654.8572
CHICKEN:
2. OLD STYLE BBQ - 169.1426
3. LUCKY’S HAVE BBQ WILL TR 168.5716
5. BACKDRAFT BBQ - 167.4286
RIBS:
1. DENVER CAJUN BBQ KREWE 170.2858
2. THE SMOKEHOUSE - 168.0002
4. SMOKIN’ LOUIE - 167.4286
5. BEER LICIOUS - 164.0002
PORK:
2. TWIN OAK SMOKIN’ CREW 172.0000
5. GREAT PLAINS BBQ - 169.1430
BRISKET:
3. SWINESTONE COWBOYS BBQ 167.4284
5. OLD STYLE BBQ - 162.2856
SILVER LAKE APPLE & BBQ
FESTIVAL
SILVER LAKE, MI
STARTS: 09/09/2011
ENDS: 09/10/2011
PORK:
1. TEX WASABI’S ALL-STARS 167.4286
2. CASUAL SMOKERS - 166.8570
3. BBQ SMOKEHOUSE BISTRO 160.5714
4. BOWLING OVER PIGS - 160.5712
5. ROYAL SMOKIN’ HOT BBQ 157.1428
BRISKET:
2. THE BBQ SPOT - 162.8574
3. WOODHOUSE BARBECUE 161.7144
4. BUTCHER’S DAUGHTER BBQ 161.1430
5. WHAT’S THAT SMELL - 160.0000
COLORADO PORK & HOPS
CHALLENGE
RIBS:
2. PREPPY PIGS BBQ - 170.2858
3. MEGJAM SMOKE - 167.4286
5. QUAU - 165.7144
GRAND JUNCTION, CO
STARTS: 09/09/2011
ENDS: 09/10/2011
PORK:
2. PREPPY PIGS BBQ - 169.7144
4. UNCLE GATORS & CUZIN SMO 167.4286
5. GIGGLY PIG BBQ TEAM - 166.8572
OVERALL:
1. WEBBERS OLD WEST BBQ 686.2856
2. SMOKE N THE ROCKIES 682.8572
3. THESMOKERING.COM - 678.2856
4. 4 LEGS UP - 673.7136
5. BURNINBOB’S BUTTS N BONE 673.1428
BRISKET:
2. QUAU - 172.5714
3. FOWL BUTT BBQ - 171.4284
CHICKEN:
1. BURNINBOB’S BUTTS N BONE 178.2858
2. HICKORY DICKORY HOG 176.0002
4. RHYTHM ‘N QUE - 173.1428
5. SCHMITTS PIT BBQ - 170.8572
WINE COUNTRY BIG Q
SANTA ROSA, CA
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
TEX WASABI’S ALL-STARS
RESERVE CHAMPION:
WOODHOUSE BARBECUE
OVERALL:
CHICKEN:
1. ROB Z’S REAL PIT BBQ & C 168.0000
4. BIG PIG BBQ - 161.1428
RIBS:
1. SMOKEY LUV BBQ - 168.0000
2. RIC’S RIGHTEOUS RIBS - 166.8572
4. ASIEN’S APPLIANCE - 164.0002
GRAND CHAMPION:
WEBBERS OLD WEST BBQ
RESERVE CHAMPION:
SMOKE N THE ROCKIES
RIBS:
3. 4 LEGS UP - 174.8570
4. COOTERS COUNTRY CATERING
- 173.1428
5. WILD HOGS - 170.2856
PORK:
1. 4 LEGS UP - 172.0002
5. OOPS - 168.5714
BRISKET:
3. SMOKIN’ TRIGGER’S - 169.1428
4. MY SMOKIN GRILLFRIEND 169.1428
5. SCHMITTS PIT BBQ - 167.4284
RIBS, RODS & ROCK ‘N ROLL
VERMILLION, SD
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
SWINE ASSASSINS
RESERVE CHAMPION:
TOAD HOLLAR BBQ
OVERALL:
2. TOAD HOLLAR BBQ - 677.7142
4. SPITFIRE - 673.7138
CHICKEN:
1. GERRIT BOYS BARBEQUE 174.8572
2. BIG T’Z CRU - 173.1430
3. PHAT JACKS - 170.2856
RIBS:
2. SPITFIRE - 174.8570
4. RUBLE FAMILY BBQ - 170.8570
5. GERRIT BOYS BARBEQUE 168.0000
PORK:
4. SPITFIRE - 173.1428
5. ROLIN’ SMOKE BBQ - 168.5714
BRISKET:
1. LEEPS BBQ - 173.7142
4. PHAT JACKS - 172.5716
3RD ANNUAL SOUTHERN YORK
COUNTY BBQ COOK-OFF
YORK, PA
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
PIGS IN BLANKETS
RESERVE CHAMPION:
THICK N SAUCY BBQ
OVERALL:
1. PIGS IN BLANKETS - 663.4286
2. THICK N SAUCY BBQ - 656.5716
3. LO’-N-SLO’ BBQ - 650.8570
4. DRILLING AND GRILLING 642.8568
5. DEGUELLO BBQ - 638.8568
.
CHICKEN:
3. PHILLY BLIND PIGS - 170.2856
4. SMOKERHEAD - 169.1428
5. D & G’S REAL BBQ - 166.8572
RIBS:
2. LO’-N-SLO’ BBQ - 165.7142
5. APPLEWAY BBQ - 164.5714
PORK:
2. LO’-N-SLO’ BBQ - 164.0000
3. FLYING PORKERS - 162.2856
4. MARYLAND PIG ROASTER 161.7142
BRISKET:
3. FIRE & SPICE - 165.1426
4. HAWG NATION BBQ - 164.5714
5. HAWGS RUNNING WILD 163.4284
SMOKE ON THE RIVER
QUINCY, IL
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
IOWA OUTLAWS BBQ
RESERVE CHAMPION:
4 SMOKIN BUTTS
OVERALL:
2. 4 SMOKIN BUTTS - 654.8566
3. ST. LOUIS BLACK IRON BBQ 650.8574
4. THERE’S NO PLACELIKESMOK 650.8572
5. UNCLE FUD & LICKINS BBQ 648.5712
CHICKEN:
1. 4 SMOKIN BUTTS - 169.7142
3. MISSOURI TEAM HOLY SMOKE 165.7144
4. TINI BUTT BBQ - 165.7142
5. BBQ’N BUDDIES - 165.7142
BRISKET:
2. GOONEY CREEK BBQ - 170.2858
3. PIGS,WINGS & OTHER THING 169.7142
4. 3 EYZ BBQ - 169.1426
5. JUST SMOKIN’ AROUND 168.5714
JUG TAVERN FESTIVAL & BAR-B-Q
WINDER, GA
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION: WICKED QUE
RESERVE CHAMPION:
PIT BULLS UP IN SMOKE
RIBS:
1. GILLY’S BARNSTORMIN BBQ 173.7144
2. ENGINE 51 SMOKERS - 168.0002
3. 4 SMOKIN BUTTS - 167.4284
4. BUTCHER BLOCK - 165.1430
OVERALL:
1. WICKED QUE - 694.8570
2. PIT BULLS UP IN SMOKE 688.5712
3. QUE’N, STEW’N & BREW’N 685.1426
4. KILLER B’S BBQ - 684.5712
5. MIDNIGHT BURN - 682.2854
PORK:
2. ST. LOUIS BLACK IRON BBQ 177.7144
3. SMOKIN ON THE SIDE - 171.4286
4. FOURSCORE ANDSEVENRIBSAG
- 168.0000
5. LION BOUT THE Q - 167.9998
CHICKEN:
1. 5 O’CLOCK SOMEWHERE 177.7144
2. MIDNIGHT BURN - 175.4286
3. THE Q COMPANY - 174.8572
4. J & J’S SOUTHERN SMOKERS 174.2856
5. DADDY PAT’S BARBECUE CO. 173.1428
BRISKET:
1. MONSTER-QUE - 168.5714
3. UNCLE FUD & LICKINS BBQ 167.4286
5. AWESOME RACKS COOKIN CRE
- 164.5714
RIBS:
1. WICKED QUE - 175.4286
2. PIT BULLS UP IN SMOKE 174.8572
3. BEST BUTTS IN TOWN-CABIN 174.2858
4. JO JO’S BBQ - 173.7144
5. KILLER B’S BBQ - 173.7142
PICKIN IN THE PANHANDLE: THE
WV STATE BBQ AND BLUEGRASS
FESTIVAL
HEDGESVILLE, WV
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
CHIX,SWINE,&BOVINE BBQ.
RESERVE CHAMPION:
JUST SMOKIN’ AROUND
OVERALL:
1. CHIX,SWINE,&BOVINE BBQ. 672.5712
4. 3 EYZ BBQ - 665.7136
5. 4:20 Q - 663.9998
CHICKEN:
1. 3 EYZ BBQ - 173.7142
3. OLD HICKORY’S BBQ - 168.5710
4. CAT SASS BBQ - 166.2858
5. SUNSHINE BISCUIT BBQ CO. 166.2856
RIBS:
1. PELLET ENVY - 174.8572
3. 4:20 Q - 172.5714
4. PATENT PENDING BBQ - 172.0002
5. 3 EYZ BBQ - 169.7142
PORK:
3. 4:20 Q - 167.4286
4. POT BELLY B-B-Q - 167.4284
5. CAT SASS BBQ - 166.8572
PORK:
1. WICKED QUE - 177.7142
2. TUFF DAWG GRILLERS - 173.1430
3. HOOTIE Q - 173.1428
4. JOHNNY MITCHELL’S SMOKEH 172.5714
BRISKET:
2. OLD PLANTATION BBQ - 178.2858
3. KILLER B’S BBQ - 177.7144
4. DADDY PAT’S BARBECUE CO. 172.5712
5. NADA CHANCE BBQ - 172.0000
BLUE SPRINGS BLAZE-OFF
BLUE SPRINGS, MO
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
MUNCHIN HOG’S @ THE HILT
RESERVE CHAMPION:
COUNTY LINE SMOKERS
OVERALL:
1. MUNCHIN HOG’S @ THE HILT 691.4282
2. COUNTY LINE SMOKERS 680.5714
3. PIG NEWTON - 678.2854
4. TAYLOR MADE BBQ - 674.8574
5. EXE-QUE-TIONER’S - 674.8570
CHICKEN:
1. EMERALD BUFFALO - 174.8572
2. PORK PULLIN PLOWBOYS 173.1428
4. IHC BBQ - 172.0000
5. SMOKIN COUSINS - 171.9998
RIBS:
2. VINCENT’S SMOKIN’ KETTLE 176.5716
4. EXE-QUE-TIONER’S - 175.4286
5. SMOKIN RETURNS - 174.8574
PORK:
1. SMOKIN R BUTTS - 177.7142
3. THE SMOKIN’ MONKEYS 174.2858
4. HI-TECH SMOKERS - 174.2858
5. BID WIZ PLAYERS BBQ TEAM 173.7142
BRISKET:
1. JUST Q’N AROUND - 179.4286
3. TAYLOR MADE BBQ - 172.5714
4. TEAM GETTING SAUCED 172.5714
5. VINCENT’S SMOKIN’ KETTLE 172.0000
INTERNATIONAL GOAT DAYS
BARBECUE BASH
MILLINGTON, TN
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
RIVER CITY RUB
RESERVE CHAMPION:
REDNECK GRILLERS
OVERALL:
1. RIVER CITY RUB - 685.7134
2. REDNECK GRILLERS - 685.1426
3. EUPORKIA - 682.8566
4. HEAVENLY MANNA BBQ 675.9996
5. 901 QUE - 673.7138
CHICKEN:
2. EUPORKIA - 174.2856
3. HOGGYSTYLE - 173.7142
4. KINNEY’S KOUNTRY KOOKERS 172.0000
5. 901 QUE - 171.9998
RIBS:
1. TENNESSEE PORKERS - 176.5716
2. COUNTRY BOY COOKERS 174.2856
4. KILLER HOGS - 172.5712
5. HATCHIE BOTTOM SMOKERS 170.8572
PORK:
1. HEAVENLY MANNA BBQ 177.7142
2. K & K KOOKERS - 173.7142
3. TNT SMOKERS - 170.2856
4. SWINE CRUE - 170.2856
5. TOO SAUCED TO PORK - 169.7142
BRISKET:
1. REDNECK GRILLERS - 180.0000
2. EUPORKIA - 176.0000
3. 901 QUE - 175.4286
4. CMP SMOKERS - 170.2856
5. PORK ILLUSTRATED - 168.5714
ROOTS ‘N BLUES ‘N BBQ
COLUMBIA, MO
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
POLITICAL PORK
RESERVE CHAMPION:
BLAZIN’ BLUES
OVERALL:
1. POLITICAL PORK - 693.1426
2. BLAZIN’ BLUES - 684.5712
3. A PIG’S WORST NIGHTMARE 682.8574
4. TRUEQUE - 681.7142
5. BELLY BROTHERS BBQ TEAM 675.9998
CHICKEN:
1. SPICEWINE IRONWORKS 180.0000
2. TIGER DAWG BBQ - 178.8572
4. SWEET & SASSY - 177.1430
5. PORKY MCBEEF & THE CLUCK 173.7144
RIBS:
1. D2 BBQ - 176.5714
2. TEAM ESS - 173.7142
4. SMOKIN’ BARBEGGQUE 172.0000
5. CALLAWAY CREMATORS 172.0000
PORK:
1. MUDDY BBQ - 176.5714
3. IN THE KEY OF QUE - 175.4286
5. LIL’ FIDDLER’S - 174.2856
BRISKET:
1. TRUEQUE - 180.0000
2. A PIG’S WORST NIGHTMARE 178.8572
3. PIT FUSION - 176.5716
4. BELLY BROTHERS BBQ TEAM 176.0000
WABASH RIBBER FEST
MT. CARMEL , IL
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
EAT MOR BUTT BBQ
RESERVE CHAMPION:
SMELLY BUTTS BBQ
OVERALL:
1. EAT MOR BUTT BBQ - 675.4284
2. SMELLY BUTTS BBQ - 665.7142
3. THE Q FACTOR - 652.5710
4. Q2NV - 649.7138
5. HICKORY PIT STOP - 642.2858
CHICKEN:
2. CONTINENTAL BAR-B-QUE CO 173.7144
4. UP IN SMOKE - 166.8572
RIBS:
3. Q2NV - 165.7142
4. THE Q FACTOR - 164.0002
5. BBQ JUNKIES - 164.0000
PORK:
2. Q2NV - 165.1428
4. OLE MAN LARRY’S BBQ TEAM 162.2856
5. RUB’EM RIGHT BAR-B-QUE 160.5718
BRISKET:
2. THE Q FACTOR - 171.4284
3. Q2NV - 162.2856
4. RURAL ROUTE BBQ - 161.1428
SAM’S CLUB BBQ COMPETITION
GREENSBORO, NC (30 TEAMS)
STARTS: 09/09/2011
ENDS: 09/10/2011
GRAND CHAMPION:
PACK-A-SMOKES
RESERVE CHAMPION:
PICKIN’ PORKERS
OVERALL:
1. PACK-A-SMOKES - 669.7146
2. PICKIN’ PORKERS - 666.8576
3. SMOKE THIS - 662.8572
4. TWO OLD MEN AND A GRILL 658.8564
5. BUB-BA-Q TOO - 658.2854
CHICKEN:
2. BUB-BA-Q TOO - 172.0000
3. HICKORY PRIME - 168.0000
4. LANG BBQ SMOKERS - 166.8570
5. SCREAMIN NITE HOG BBQ 166.2858
RIBS:
1. LANG BBQ SMOKERS - 174.2858
3. TWO OLD MEN AND A GRILL 170.8572
4. BEER MEETS GRILL - 169.7142
PORK:
1. BUB-BA-Q TOO - 171.4286
4. SMOKIN’ PEACHES - 168.5712
5. RIXCUE - 168.0000
BRISKET:
1. SMOKE THIS - 170.2856
2. UP IN $MOKE BBQ TEAM 169.1428
3. FLAMEMASTER G’S BBQ 168.5714
4. SCREAMIN NITE HOG BBQ 167.4284
5. BS PITMEISTERS - 166.2858
Q THE LOU
LITCHFIELD, IL
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
BIG O’ DANG O’ BBQ
RESERVE CHAMPION: ONE2BBQ
OVERALL:
1. BIG O’ DANG O’ BBQ - 654.8568
2. ONE2BBQ - 645.7136
3. IT’S 5 O’CLOCK SOMEWHERE 639.4278
4. THE CHILLY WATER SMOKERS 635.4282
5. ROAD WARRIORS - 627.9998
CHICKEN:
1. BIG O’ DANG O’ BBQ - 170.2858
3. CHARLIE DAVES BBQ CO. 166.8572
4. FIDDLIN’ FATBACK - 158.8570
RIBS:
2. ONE2BBQ - 168.5714
5. BIG O’ DANG O’ BBQ - 149.1428
PORK:
1. BIG O’ DANG O’ BBQ - 170.8570
4. ONE2BBQ - 158.2854
CHICKEN:
1. FULL MOON BBQ - 180.0000
2. KC CAN CREW - 177.7144
3. SHETHINKSMYSLABS R SEXY 176.0000
4. THE SMOKING HILLS - 173.1430
5. KINNEY’S KOUNTRY KOOKERS 173.1428
BRISKET:
2. ONE2BBQ - 165.1428
4. BIG O’ DANG O’ BBQ - 164.5712
RIBS:
1. TRUEBUD BBQ - 178.8572
2. SOUTHERN KRUNK BBQ SOC. 175.4286
3. SMOKIN’ TRIGGERS - 175.4286
4. CAVEMAN CUISINE - 174.2860
5. SQUEALERS BARBEQUE 173.7142
BATTLE OF THE BRISKET
MISSION, KS
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
BURNIN’ DOWN THE HOG
RESERVE CHAMPION:
XTREMELY SAUCED WITH THE
OVERALL:
1. BURNIN’ DOWN THE HOG 686.2856
2. XTREMELY SAUCED WITH THE 677.1428
3. SMOKIN’ SMILES - 676.5714
4. RIB STARS - 676.5710
5. HOGGY STYLE BBQ - 675.9998
CHICKEN:
2. RUBBIN IT & LOVIN IT BBQ 174.8570
3. DODGE COUNTY SMOKERS 173.7142
4. SMOKIN’ SMILES - 173.1428
5. MUNCHIN HOGS @ THE HILTO 172.0000
RIBS:
1. BOONDOGGLE BBQ - 179.4286
2. RIB STARS - 177.7142
3. DODGE COUNTY SMOKERS 177.1428
5. 4 DAWGZ SMOKIN - 174.2860
PORK:
1. KC SMOKE DAWGS - 175.4286
3. SMOKIN’ GOOD BBQ - 173.7144
4. THESLABS.COM - 173.1428
5. NICKLE BOYS BBQ - 172.5714
BRISKET:
2. HUNKA HUNKA BURNIN’ RUB 174.2856
5. NICKLE BOYS BBQ - 170.2856
SMOKE ON THE WATER ARKANSAS
BARBECUE CHAMPIONSHIP
PINE BLUFF, AR
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
HOG TIDE BAR-B-QUE
RESERVE CHAMPION:
BLIND HOG BBQ
OVERALL:
1. HOG TIDE BAR-B-QUE - 686.8570
2. BLIND HOG BBQ - 686.2856
3. TRUEBUD BBQ - 686.2850
5. SMOKIN’ TRIGGERS - 684.0002
PORK:
1. CAVEMAN CUISINE - 177.7144
2. SOUTHERN KRUNK BBQ SOC. 177.1428
4. TEXAS PEPPER JELLY - 174.8572
5. FOUR MEN AND A PIG - 174.2856
BRISKET:
2. BLIND HOG BBQ - 176.0002
4. THE SMOKING HILLS - 175.4284
5. SMOKIN ACES CRAPSHOOT BB 174.8570
RIBSTOCK 2011
CAMERON PARK, CA
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
BIG B’S DOWN N DIRTY BBQ
RESERVE CHAMPION:
BIG POPPA SMOKERS
OVERALL:
1. BIG B’S DOWN N DIRTY BBQ 673.7140
2. BIG POPPA SMOKERS - 662.8574
5. CECIL’S SMOK’N BBQ - 653.7146
CHICKEN:
5. PIG PIMP’N BBQ - 170.2858
RIBS:
1. HUMINIE’S HOGALICIOUS BB 172.5714
2. CHAIN SMOKERS - 169.7142
4. ROLLING BONES BBQ TEAM 166.2856
PORK:
1. WHO’S SMOKIN NOW - 172.0000
3. SMOKE SLAYERS - 168.0000
5. PIGS CAN FLY BBQ - 167.4286
BRISKET:
3. HOUND DOG BARBECUE 167.4286
4. ROLLING BONES BBQ TEAM 166.2858
SERTOMA SUMMER SIZZLE
SPRINGFIELD, MO
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
HOLLA - N - SWALLA
RESERVE CHAMPION:
HARDWAY BARBECUE
OVERALL:
1. HOLLA - N - SWALLA - 690.2854
2. HARDWAY BARBECUE - 686.8570
3. DEAD PIGS TELL NO TALES 678.2858
4. GIT YOUR PIG ON - 678.2856
5. UNCLE BUBS BBQ, LLC - 677.7140
CHICKEN:
1. HOLLA - N - SWALLA - 176.0000
3. CLARK KENT SUPER SMOKERS 173.1432
4. MEAT BURNERS - 169.1428
5. GIT YOUR PIG ON - 168.5714
RIBS:
1. WHOLE HOG CAFE - 178.2858
2. UNCLE BUBS BBQ, LLC - 178.2858
4. SWEET MEAT BBQ - 170.8574
5. DEAD PIGS TELL NO TALES 169.7144
PORK:
1. HOLLA - N - SWALLA - 177.7142
2. MEAT BURNERS - 176.0000
3. WHOLE HOG CAFE - 175.4286
4. CLARK KENT SUPER SMOKERS 174.8572
5. TEAM OVERSERVED - 174.2858
BRISKET:
1. TEAM OVERSERVED - 177.7142
2. DELONG PLUMBING/CATERING
- 175.4286
3. PHAT PHILS BBQ - 174.2856
4. R&B BBQ - 172.0002
5. HOLLA - N - SWALLA - 171.4284
SMOKIN ‘N’ THE VILLE
EDWARDSVILLE, KS
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
R BUTTS R SMOKIN
RESERVE CHAMPION:
PORK ME PURPLE
OVERALL:
1. R BUTTS R SMOKIN - 679.9996
2. PORK ME PURPLE - 673.1428
3. PHAT JACKS - 673.1424
4. BIG T’Z Q CRU - 668.5712
5. BURNT FINGER BBQ - 668.5710
CHICKEN:
2. CATTLE CREEK - 167.4284
3. BIG T’Z Q CRU - 166.8572
RIBS:
1. MAD HOGS ANDAN ENGLISHMA
- 176.5716
2. BIG T’Z Q CRU - 176.5714
3. PHAT JACKS - 174.8570
PORK:
2. SMOKIN’ ZEKE’S BBQ - 172.0000
3. BURNING SENSATIONS 171.4286
4. PHAT JACKS - 170.8570
5. CATTLE CREEK - 170.8570
BRISKET:
2. MEAT MECHANICS BBQ 171.4286
4. MAC’S BBQ - 170.8572
5. PHAT JACKS - 169.7140
LAKESIDE QUE-TOPIA
SAINT PETERS, MO
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
THE Q FACTOR
RESERVE CHAMPION:
OVERALL:
1. THE Q FACTOR - 694.8570
3. IOWA’S SMOKEY D’S BBQ 675.9996
4. QUAU - 670.8564
5. MCFRANKENBOO BBQ - 669.7140
CHICKEN:
1. A PIG’S WORSE NIGHTMARE 177.7144
4. RIPPEL-QUE - 175.4286
5. TRUEQUE - 172.0000
RIBS:
1. THE Q FACTOR - 177.7144
2. QUAU - 177.1430
3. SHAKE’N BAKE BBQ - 174.2858
5. A PIG’S WORSE NIGHTMARE 172.0000
PORK:
1. DAWGHOUSE BBQ - 174.2856
2. THE Q FACTOR - 173.7142
5. RIPPEL-QUE - 169.7144
BRISKET:
2. THE Q FACTOR - 171.9998
3. QUAU - 170.8568
5. RIPPEL-QUE - 168.5714
KING TURKEY DAY BBQ COOK-OFF
WORTHINGTON, MN
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
TIPPYCANOE BBQ CREW
RESERVE CHAMPION:
THE HEAT IS ON
OVERALL:
2. THE HEAT IS ON - 674.2854
3. SHIGGIN & GRINNIN - 672.5708
4. CHOP HOUSE BBQ - 665.7144
5. SMOKIN THE BONE - 662.8572
CHICKEN:
1. RACCOON FLATS - 178.2858
3. C R BUTTS SMOKE - 173.7142
5. JED’S HOT MESS - 172.5714
RIBS:
3. IOWA WILD HOGS BBQ - 168.5714
4. MUSTANG SALLY TAILGATING 168.5714
CHICKEN:
1. OLD DOMINION SMOKEHOUSE 176.5714
2. SLICKS BAR-B-QUE - 173.7144
3. GROG N HOGS - 171.9998
4. WOOD CHICKS BBQ - 169.1430
5. FATBACKS BBQ AND RIB SHA 168.5714
PORK:
1. THE HEAT IS ON - 179.4286
4. SWINESTONE COWBOYS 170.2854
RIBS:
1. CHECKERED PIG - 171.4286
2. GROG N HOGS - 169.1426
BRISKET:
5. THE HEAT IS ON - 169.7142
KING TURKEY DAY BBQ COOK-OFF
WORTHINGTON, MN
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
TIPPYCANOE BBQ CREW
RESERVE CHAMPION:
THE HEAT IS ON
OVERALL:
2. THE HEAT IS ON - 674.2854
CHICKEN:
1. RACCOON FLATS - 178.2858
3. C R BUTTS SMOKE - 173.7142
5. JED’S HOT MESS - 172.5714
RIBS:
3. IOWA WILD HOGS BBQ - 168.5714
PORK:
1. THE HEAT IS ON - 179.4286
4. SWINESTONE COWBOYS 170.2854
BRISKET:
5. THE HEAT IS ON - 169.7142
SAM’S CLUB BBQ COMPETITION
CHESAPEAKE, VA (25 TEAMS)
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
OLD DOMINION SMOKEHOUSE
RESERVE CHAMPION:
FATBACKS BBQ AND RIB SHA
OVERALL:
4. GROG N HOGS - 661.7134
PORK:
3. BELMONT HOUSE OF SMOKE 167.4286
4. SMOKIN PIT CREW - 162.8570
BRISKET:
3. GROG N HOGS - 169.1428
RECOVERY FEST
GLEN ALLEN, VA
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
PIEDMONT PIT BBQ
RESERVE CHAMPION:
SERIAL GRILLER
OVERALL:
1. PIEDMONT PIT BBQ - 666.8566
3. 2 WORTHLESS NUTS - 654.2852
4. COOL SMOKE - 649.1422
5. PORK BARREL BBQ - 637.7138
CHICKEN:
1. BLACK CAT BBQ - 166.2856
2. HOG WILD HOKIES - 164.0000
4. 609 Q CREW - 161.7142
RIBS:
2. PORK BARREL BBQ - 170.2854
5. SMOKIN’ SKULLIES - 163.9998
PORK:
2. BIG C’S STEW N Q - 166.8572
4. WILLIE’S BBQ - 162.2858
5. ALAMO BBQ - 160.0004
BRISKET:
3. COOL SMOKE - 169.7142
4. MAC’S SMACK/WIDESPREAD 168.5716
JESSE JAMES BARBEQUE
COOK-OUT
KEARNEY, MO
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
CRIMSON & BLUE BBQ CREW
RESERVE CHAMPION:
APPLE MARKET SMOKERS
OVERALL:
1. CRIMSON & BLUE BBQ CREW 697.7142
2. APPLE MARKET SMOKERS 690.2862
3. GRILLAS BBQ TEAM - 686.8572
5. MOKAN MEATHEADS - 682.2852
CHICKEN:
2. WALKING EAGLE BARBEQUE 177.1428
3. WORTH SMOKIN BBQ - 177.1428
4. SMOKIN ELVISES - 176.5714
5. SMOKIN GUNS - 172.5716
RIBS:
1. BLAZING SADDLES - 176.5716
2. BIG O’S BBQ - 176.0002
3. TS SMOKIN PIT - 175.4284
5. FIRECHEF BBQ - 174.2858
PORK:
4. SMOKIN GUNS - 176.0000
5. HIGHLINE BBQ - 172.5714
BRISKET:
2. MOKAN MEATHEADS - 172.5712
4. SMOKIN ELVISES - 170.8572
DECATUR JAYCEE’S 17TH
ANNUAL RIVERFEST
DECATUR, AL
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION: JIGGY PIGGY
RESERVE CHAMPION:
WARREN COUNTYPORKCHOPPER
OVERALL:
2. WARREN COUNTYPORKCHOPPER - 691.9994
3. BUB-BA-Q - 691.4282
4. TEAM TOP CHICK - 687.9998
CHICKEN:
1. BEAN BANDITS - 180.0000
2. LITTLE BIT OF R & R - 177.7142
3. SOUTH PORK - 177.7142
5. HOUSE OF Q - 175.4284
RIBS:
2. WOLFCREEK BBQ - 174.8574
3. PIGGIN’ & GRINNIN’ - 174.2860
4. JC’S PIT CREW - 174.2856
5. THUNDER ROAD SMOKEHOUSE
- 173.1428
PORK:
2. FOREVER WILD COOKING TEA 176.5714
4. TEAM TOP CHICK - 175.4286
5. BIG PIG INC. - 174.2858
BRISKET:
1. BUB-BA-Q - 180.0000
4. SMOKE OF THE SHOALS 174.8572
5. HOUSE OF Q - 174.8570
CHEROKEE STRIP COOKOFF
PONCA CITY, OK
STARTS: 09/16/2011
ENDS: 09/17/2011
GRAND CHAMPION:
WILDCATTERS Q CREW
RESERVE CHAMPION:
LITTLE PIG TOWN
OVERALL:
2. LITTLE PIG TOWN - 685.7138
5. TEMPLETON RYE WOODFELLOW
- 679.4284
CHICKEN:
1. 4 LEGS UP BBQ - 175.4286
3. VALHALLA COMP BBQ - 174.8572
4. HOGS ON THE SAUCE - 174.2856
5. BRAD’S BAD TO THE BONE B 172.5716
RIBS:
1. ROUGHNECKS BBQ - 177.1430
3. TEMPLETON RYE WOODFELLOW
- 175.4286
4. RUBBING BUTTS BBQ - 173.7144
5. MILLION $ SMOKIN’ ACES 173.7144
PORK:
3. TWIN OAKS SMOKIN CREW 173.1430
4. FEEDING FRENZY BBQ - 173.1430
5. COOKSHACK - 171.4286
BRISKET:
1. KOSMO’S Q - 174.2856
2. S & S BBQ - 173.1430
5. LOS PRIMOS BBQ - 171.4286
BARBEQUE AT THE BEACH,
RAYSTOWN LAKE
HESSTON, PA
STARTS: 09/17/2011
ENDS: 09/18/2011
GRAND CHAMPION:
HAWG NATION BBQ
RESERVE CHAMPION:
APORKALYPSE NOW!
OVERALL:
2. APORKALYPSE NOW! - 656.5712
3. WILBUR’S REVENGE - 646.2860
4. CHIX, SWINE & BOVINE, BB 646.2856
5. 3 EYZ BBQ - 635.4286
CHICKEN:
2. SMOKIN’ GNOME - 169.1428
3. 4:20 Q - 166.8572
RIBS:
1. SWAMP PIT BBQ - 166.8570
2. 3 EYZ BBQ - 165.7146
3. RED LION SPICY FOODS 163.9996
4. DOAN’S BONES BARBECUE 162.2858
5. SLUMPBUSTER BBQ - 162.2856
PORK:
3. FLORDIA SKIN AND BONES 164.0002
4. RED LION SPICY FOODS 163.4284
5. SMOKIN’ GNOME - 162.2856
BRISKET:
5. 3 EYZ BBQ - 160.5710
HARVARD FALL FESTIVAL BBQ
COOKOFF
HARVARD, MA
STARTS: 09/17/2011
ENDS: 09/18/2011
GRAND CHAMPION:
LAKESIDE SMOKERS
RESERVE CHAMPION: LO’-N-SLO’
OVERALL:
1. LAKESIDE SMOKERS - 668.0000
2. LO’-N-SLO’ - 667.4288
3. MEAT @ SLIMS - 665.1432
4. I SMELL SMOKE - 657.7142
5. THE 5TH ARTERY - 655.4284
CHICKEN:
1. SMOKIN HOGGZ BBQ - 171.4286
3. BEANTOWN SMOKERS - 169.1430
4. ZBQ - 168.5716
RIBS:
2. MR. BOBO TRAVELING ALLST 171.4284
3. UNCLE JED’S BBQ - 169.1430
4. MEAT @ SLIMS - 168.5716
5. ZBQ - 166.8572
PORK:
1. MEAT @ SLIMS - 174.8572
3. LIVING THE Q LIFE - 169.1428
4. MIGHTY SWINE DINING 168.0000
5. THE 5TH ARTERY - 167.4286
BRISKET:
1. LO’-N-SLO’ - 177.7144
2. TRANSFORMER BBQ - 174.8570
3. THE 5TH ARTERY - 170.8574
4. YABBA DABBA QUE! - 168.0000
MURPHYSBORO BARBECUE
COOK-OFF
MURPHYSBORO, IL
STARTS: 09/22/2011
ENDS: 09/24/2011
PORK:
1. DEUCES WILD - 174.2858
2. RUB-WON-OUT - 172.0002
3. QUAU - 171.9998
5. BOGYOS MOJO - 171.4286
BRISKET:
3. THE Q FACTOR - 173.7144
DANA POINT BBQ CHAMPIONSHIP
DANA POINT, CA (48 TEAMS)
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION:
BIG POPPA SMOKERS
RESERVE CHAMPION:
LEFT COAST Q
OVERALL:
2. LEFT COAST Q - 672.5710
3. RHYTHM ‘N QUE - 663.9994
4. THE RUB COMPANY - 660.0002
CHICKEN:
1. BIG DADDY’S QN CREW - 173.7144
3. HUMINIES HOGALICIOUS BBQ 172.0000
4. ALL SAUCED UP - 172.0000
5. KNOCK UR SOX OFF BBQ 169.7142
RIBS:
1. ALL HOGS GO TO HEAVEN 175.4286
2. LEFT COAST Q - 170.8570
3. WHO’S SMOKIN NOW - 170.8570
5. RHYTHM ‘N QUE - 169.7142
PORK:
1. SLAP YO’ DADDY BBQ - 178.2858
3. PIG IN THE PIT - 171.4284
5. FOUR Q - 170.8572
BRISKET:
2. LEFT COAST Q - 173.1428
3. KARNIVOROUS - 163.9998
4. HIGH GRAVITY QUE - 163.9998
5. HUMINIES HOGALICIOUS BBQ 162.2856
OINKTOBERFEST
CLARENCE, NY
STARTS: 09/23/2011
ENDS: 09/25/2011
GRAND CHAMPION:
RESERVE CHAMPION:
THE Q FACTOR
GRAND CHAMPION: Q’N CANUCKS
RESERVE CHAMPION:
BUCKNER BROTHERS BARBEQU
OVERALL:
2. THE Q FACTOR - 676.0000
4. QUAU - 670.2850
OVERALL:
1. Q’N CANUCKS - 669.7148
2. BUCKNER BROTHERS BARBEQU
- 661.1424
3. KC AND THE SMOKESHACKBAN
- 658.2860
4. GOOD SMOKE BBQ - 657.7140
5. THE 5TH ARTERY - 657.7140
CHICKEN:
2. SMOKI BROS. BBQ - 174.8574
3. BACKDRAFT BBQ - 172.0000
5. SMELL THAT SMOKE - 170.2860
RIBS:
1. BOGYOS MOJO - 174.8572
2. CAPTAIN RON’S BREW-N-QUE 173.7144
3. BIG O’ DANG O’ BBQ - 173.7144
4. BACK PORCH Q - 173.7142
5. BONE E FIED BBQ - 172.5714
CHICKEN:
1. THE 5TH ARTERY - 177.7144
2. BUTT HUTT BBQ - 171.4286
3. Q’N CANUCKS - 170.8574
4. SMOKIN’ AIN’T EASY - 168.0000
5. KC AND THE SMOKESHACKBAN
- 168.0000
RIBS:
1. FLORIDA SKIN & BONES 173.1428
2. Q’N CANUCKS - 171.4286
3. CAN’T STOP GRILLIN’ - 169.7142
4. DOGHOUSE WILLIE - 169.1430
5. TWO SMOKIN GUYS - 168.5716
PORK:
1. TORCHES - 178.2858
2. WE BE PORKIN - 176.5716
3. THE 5TH ARTERY - 174.8572
4. HARRY PORKER & THE PHILO 174.2856
5. BUFFALO MEATHEADS - 173.7142
BRISKET:
1. BUCKNER BROTHERS BARBEQU
- 169.1428
2. THE 5TH ARTERY - 168.5714
3. NICKEL CITY SMOKERS 166.8572
4. Q’N CANUCKS - 165.7142
5. HAWG DOCTORS - 162.8572
ART OF BBQ
TULSA, OK
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION:
LITTLE PIG TOWN
RESERVE CHAMPION:
BUTCHER BBQ
OVERALL:
3. RIB CRIB PIGMEN - 686.8572
4. WILLIE’S HOG POND - 677.1428
CHICKEN:
2. UNCLE BC’S - 173.7144
3. OKLAHOMA JOE’S - 173.1430
RIBS:
PORK:
1. TEAM ENOSERV - 174.2858
3. UNCLE BC’S - 170.8572
4. SUMMERSTIME BBQ - 170.8572
5. OKLAHOMA JOE’S - 170.8570
BRISKET:
1. SUNRISE BBQ - 175.4284
5. 3 GUYS SMOKIN’ - 169.7144
RUSSELL MAIN STREET’S BRICKS,
BRONCS & BBQ
RUSSELL, KS
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION:
YARD TIME BBQ
RESERVE CHAMPION:
JAY WILLIES WHISKEY PIT
OVERALL:
1. YARD TIME BBQ - 664.5716
2. JAY WILLIES WHISKEY PIT 654.2854
3. DOUBLE TROUBLE BBQ 645.1426
4. GRAUER’S HOG WASH BBQ 634.8576
CHICKEN:
2. HEDGEHOGS - 169.7144
4. K-18 BBQ - 164.5716
5. SMOKIN IN THE PITS BBQ 162.2856
RIBS:
3. HEDGEHOGS - 165.1430
PORK:
4. CREEKSIDE OUTFITTERS BBQ 157.7144
5. SMOKIN CO - 157.1430
BRISKET:
HERMANN BARBQ AND BRATS
FESTIVAL
HERMANN, MO
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION: MUNCHIN
HOGS @ THE HILTO
RESERVE CHAMPION: B & B BBQ &
CATERING
OVERALL:
2. B & B BBQ & CATERING 675.4288
3. SHAKE N BAKE BBQ - 674.2856
4. TRUEQUE - 671.9996
5. BREWMASTERS BAR B QUE 670.2856
CHICKEN:
1. SHAKE N BAKE BBQ - 174.8572
2. WHISKEY WOMEN & WIBS 172.5714
3. SMOKE N SUDS - 171.4286
5. HEAVY SMOKE - 170.8572
RIBS:
1. TRUEQUE - 177.7144
2. SMOKIN BUTTSS - 177.1430
3. HEAVY SMOKE - 176.0000
5. BREWMASTERS BAR B QUE 172.0000
PORK:
2. 4 SMOKIN BUTTS - 173.1426
4. HOGLOGIC - 170.8570
5. SMOKIN ON THE SIDE - 170.2854
BRISKET:
1. TRUEQUE - 174.2856
2. CODE BLUE BBQ - 173.7144
4. BLAZIN BLUES - 170.8572
SHAWNEE GREAT GRILLERS STATE
CHAMPIONSHIP
STATE CHAMPIONSHIP (113
TEAMS)
SHAWNEE, KS
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION: TAR BABY-Q
RESERVE CHAMPION:
THESLABS.COM
OVERALL:
1. TAR BABY-Q - 698.2856
3. 3 GUYS WITH WOOD - 673.1426
4. SHORTHORN BBQ - 669.1428
5. FAT & LIPPY B - 666.8570
CHICKEN:
1. FAT & LIPPY B - 177.1430
2. MEN OF ERIN - 176.0000
3. THIS LITTLE PIGGY GOT SM 173.7142
4. SMKN Q - 173.1430
5. TAR BABY-Q - 173.1428
RIBS:
1. HOT MEAT SMOKERS - 176.5714
2. TAR BABY-Q - 175.4284
3. FUNNY FARM BBQ - 174.2856
4. HOGS ON THE RUN - 173.7142
5. KC RIB DOCTOR - 172.0000
PORK:
1. F.O.M.S.B. - 177.7142
2. AND THEN THERE WERE THRE
- 176.5716
3. EVENING WOOD - 176.0000
4. KC RIB DOCTOR - 175.4284
5. CUSTER’S CLAN BBQ - 173.1428
BRISKET:
1. TAR BABY-Q - 178.8572
2. 3 GUYS WITH WOOD - 178.2858
3. THE SMOKING AUTHORITY 174.8570
4. BUTTS A FIRE - 172.0000
5. GRILL CRAZY - 171.4286
LAKE OCONEE BBQ CLASSIC
GREENSBORO, GA
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION: SOUTH PORK
RESERVE CHAMPION:
PIT BULLS (UP IN SMOKE)
OVERALL:
1. SOUTH PORK - 697.1426
2. PIT BULLS (UP IN SMOKE) 682.2850
3. PIG WHISPERERS - 681.1428
4. WICKED QUE - 680.5708
5. QUE ON THE HOOCH - 680.0000
CHICKEN:
1. SOUTHERN PARADISE BBQ 177.7142
2. UNCLE CHET’S BBQ - 176.5714
3. SOUTH PORK - 175.4284
4. RING OF FIRE BBQ - 173.7142
5. BIG D’S FIREHOUSE - 173.1428
RIBS:
1. DW’S KOUNTRY COOKERS 177.1430
2. SOUTH PORK - 176.5714
3. PIT BULLS (UP IN SMOKE) 173.1428
4. KILLER BEE’S BBQ - 172.0002
5. OLD PLANTATION BBQ - 172.0000
PORK:
4. JUST-FER-FUN COOKING CRE 173.1428
5. WICKED QUE - 173.1426
BRISKET:
2. CHATHAM ARTILLERY BBQ 180.0000
3. WICKED QUE - 173.7142
4. SOUTH PORK - 172.0002
5. QUE ON THE HOOCH - 170.8572
GRILLIN & CHILLIN BBQ
OWENSBORO, KY
STARTS: 09/23/2011
ENDS: 09/24/2011
GRAND CHAMPION:
WARREN CO. PORK CHOPPERS
RESERVE CHAMPION:
BLINDOG’S OUTLAW BBQ GAN
OVERALL:
1. WARREN CO. PORK CHOPPERS 685.1426
2. BLINDOG’S OUTLAW BBQ GAN 671.9998
3. CANETUCK’S BBQ TEAM 671.9996
4. SMOKIN T’S - 671.4282
5. THE LONG DAWGS - 667.9996
CHICKEN:
2. BBQ JUNKIES - 172.0000
3. BOURBON BARREL BBQ 171.4286
5. SON SEEKERS BBQ TEAM 170.8572
RIBS:
3. BIG BOY-B-Q - 170.8570
4. ROOTER-TOOTER BBQ - 170.2858
PORK:
1. CANETUCK’S BBQ TEAM 173.1428
2. ZZ-CUE - 170.8572
3. SMOKIN T’S - 169.1426
4. OLE MAN LARRY’S - 168.5714
5. SON SEEKERS BBQ TEAM 168.5714
BRISKET:
1. BOURBON BARREL BBQ 174.8570
2. THE FLYING BURRITOS 173.1428
3. THE LONG DAWGS - 170.8570
5. BEAN BANDITS - 169.1426
RIBS:
1. I SMELL SMOKE !!! - 178.8572
2. GETTA QUE - 173.7146
4. LITTLE CREEK BAR B CUE C 168.0000
5. 3 EYZ BBQ - 167.4286
PORK:
1. 3 EYZ BBQ - 172.5714
2. LITTLE CREEK BAR B CUE C 169.7142
3. BLACK DAWG BBQ - 169.1428
4. VELVET SMOKE - 169.1428
5. I SMELL SMOKE !!! - 167.4286
BRISKET:
1. RED VALLEY BBQ - 178.8572
2. ZBQ - 176.5714
4. VELVET SMOKE - 171.4286
5. TNT DYNAMITE BBQ - 169.1428
branded emblem
Trading/collector’s pins for your team of event.
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KCBS Upcoming Events
01/27/2012-01/28/2012: Young Harris, GA.
Georgia BBQ Championship Throwdown . Jim
Stancil & Email Only. Phone: 404-386-2531.
Email: [email protected] or [email protected]. Website: http://www.
georgiabbqchampionship.com. St. Champ.
November
11/04/2011-11/05/2011: Livingston, AL. Sucarnochee BBQ & Blues Cook-off. Stephen Liverman. Station 45, UWA, Livingston, AL 35470.
Phone: 205-652-5405. Fax: 205-652-3827.
Email: [email protected]. Website: http://
www.centerforblackbelt.com. St. Champ.
11/04/2011-11/05/2011: Harrison, AR. Cookin’
on the Creek. Anna Marie Sullivan. 621 E
Rush, Harrison, AR 72601. Phone: 870-7412659. Fax: 870-741-9059. Email: asullivan@
harrison-chamber.com. Website: http://www.
cookinonthecreek.com. St. Champ.
11/04/2011-11/05/2011: Shelby, NC. Hog
Happnin’. Jerry Gardner. PO Box 2343, Shelby, NC 28150. Phone: 704-482-4202. Email:
[email protected]. Website: http://www.
hoghappnin.com. St. Champ.
11/11/2011-11/12/2011: Antioch, CA. Smokin’
on the Delta . Karen Howe. Phone: 925-7574400. Email: [email protected]. Website:
http://www.contracostafair.org. St. Champ.
11/18/2011-11/19/2011: Plant City, FL. Plant
City Pig Jam. Amy Nizamoff. 106 North Evers
Street, Plant City, FL 33563. Phone: 813-7543707. Fax: 813-752-8793. Email: [email protected]. Website: http://www.plantcitypigjam.
com. St. Champ.
11/18/2011-11/19/2011: Cumming, GA. The
National BBQ Cup. Randall Bowman. 465
Tolbert St, Cumming, GA 30040. Phone: 770886-6290. Fax: 770-886-6291. Email: [email protected]. Website: http://www.
nationalbbqcup.com.
december
12/02/2011-12/03/2011: Demopolis, AL. Christmas on the River. Paul Willingham. 102 East
Washington St, Demopolis, AL 36732. Phone:
334-289-2856. Email: [email protected].
St. Champ.
12/09/2011-12/10/2011: Vista, CA. The Little Engine That Could I. Henry Silvestre.
Phone: 951-445-1903. Email: hsilvestre@aol.
com. Website: http://fit2gobbqevents.com. St.
Champ.
12/09/2011-12/10/2011: Mesa, AZ. Holiday Cook-Off for Kids (1). Tom Duncan Sr.
Phone: 480-209-9685. Email: wrbbq7@gmail.
com. Website: http://www.whiskeyranchbbq.
com. St. Champ.
12/10/2011-12/11/2011: Vista, CA. The Little Engine that Could II. Henry Silvestre.
Phone: 951-445-1903. Email: hsilvestre@aol.
com. Website: http://fit2gobbqevents.com. St.
Champ.
12/10/2011-12/11/2011: Mesa, AZ. Holiday Cook-Off for Kids (2). Tom Duncan Sr.
Phone: 480-209-9685. Email: wrbbq7@gmail.
com. St. Champ.
12/30/2011-12/31/2011: Buena Park, CA. 2nd
Annual Wildwest BBQ Championship (1).
Henry Silvestre. Phone: 951-445-1903. Email:
[email protected]. Website: http://www.fit2gobbqevents.com. St. Champ.
12/31/2011-01/01/2012: Buena Park, CA. 2nd
Annual Wildwest BBQ Championship (2).
January 2012
01/27/2012-01/28/2012: Lakeland, FL. Lakeland Pig Festival. Cece Christian. PO Box
6985, Lakeland, FL 33807. Phone: 863-4503322. Email: [email protected]. Website: http://www.lakelandpigfest.
org. St. Champ.
04/20/2012-04/21/2012: Enid, OK. 6th Annual Smokin Red Dirt BBQ. Lynne Benkendorf. 227 W. Broadway, Enid, OK 73701.
Phone: 580-548-8194 or 580-554-5995. Fax:
580-233-1263. Email: lbenkendorf@eaglemkt.
com. Website: http://www.reddirtbbq.com. St.
Champ.
01/27/2012-01/28/2012: Lake Havasu City,
AZ. Lake Havasu Music Brews and BBQ. Skip 04/20/2012-04/21/2012: Kings Mountain, NC.
& Cheryl Ramsden. Phone: 928-208-2375. 16th Annual Euchouse BBQ Contest. Frank
Email: [email protected]. St. Champ. Burns. Phone: 704-734-0555. Email: frankb@
cityofhm.com. Website: http://www.kmfire.
com. St. Champ.
february 2012
02/25/2012-02/26/2012: Columbia, MO. Polar
Bear BBQ Challenge. Jamey Johnson. Phone: 04/20/2012-04/21/2012: Washington, MO.
573-881-4074. Email: jkjohnson@centurytel. Main Street BBQ & Bluesfest. Aimee Frey.
123 Lafayette PO Box 144, Washington, MO
net.
63090. Phone: 636-239-1743 or 636-667-427.
Fax: 636-239-4832. Email: events@downMarch 2012
townwashmo.org. Website: http://www.down03/02/2012-03/03/2012: Surprise, AZ. Surprise townwashmo.org. St. Champ.
05/11/2012-05/12/2012: Chatom, AL. Pork in
the Pines. Brooke Atchison. Phone: 251-8472214 x 3004. Email: brooke.atchison@gmail.
com. Website: http://www.washingtoncounryal.com.
05/18/2012-05/19/2012: Langley, OK. Grand
Lake BBQ Festival. Darrel Hicks. Phone: 918261-5422. Email: [email protected].
Website: http://www.grandlakebbq.com. St.
Champ.
05/18/2012-05/19/2012: Steeleville, IL. Randolph County Pig Party. Jason Vallett. Phone:
618-615-5093 or 618-615-5093. Email: jason@
gregvallettautosales.com. St. Champ.
05/18/2012-05/19/2012: Abilene, KS. Wheatstock Grill-Off: Peace, Love & BBQ. Barbara
Schoming. Phone: 785-263-6688 or 785-7872480. Email: [email protected]. Website:
http://www.caringforyou.org/flour. St. Champ.
BBQ Festival. Rick Phillips. 4419 N. Scottsdale
Rd. Suite 218, Scottsdale, AZ 85251. Phone:
480-466-0579. Email: rick@affordablefood- 04/21/2012-04/22/2012: Salisbury, MD. Pork
festivals.com. Website: http://www.surpriseb- in the Park. Sandy Fulton. Phone: 410-5484914. Email: [email protected]. Website: 05/18/2012-05/19/2012: Hartselle, AL. Cotton
bqfestival.com. St. Champ.
http://www.porkinthepark.com. St. Champ.
Pickin’ BBQ Cook-Off. Susan Hines. PO Box
817, Hartselle, AL 35640. Phone: 256-7734370 or 800-294-0692. Email: susan@hartsell03/02/2012-03/03/2012:
Pensacola,
FL.
Smokin in the Square. Ivan Delabruere. 04/27/2012-04/28/2012: Edenton, NC. Hog echamber.com. Website: http://www.hartsellPhone: 850-995-0060 or 850-516-2622. Email: Fest in Historic Edenton. Jerry Rahal. Phone: echamber.com.
[email protected].
Website: 252-482-0106. Email: gnrahal66@mediahttp://smokininthesquare.food.officelive.com. combb.net. Website: http://www.hogfestedenton.com. St. Champ.
05/18/2012-05/19/2012: Chesapeake City, VA.
St. Champ.
Chesapeake Jubilee BBQ Cook-Off. Dorothy
M. Kowalsky. Phone: 757-482-4848. Email: di03/09/2012-03/10/2012: Mobile, AL. BBQ 04/27/2012-04/28/2012: Lexington, NC. BBQ [email protected]. Website: http://
Championship and Hog Wild Festival. Marty Capital Cook-Off. Chad Hodges. Phone: 336- www.chesapeakejubilee.org. St. Champ.
Wheeler. Phone: 251-479-4900. Fax: 251-479- 249-0383. Email: [email protected].
4998. Email: [email protected]. Web- Website: http://www.uptownlexington.com.
05/18/2012-05/19/2012: Bakersfield, CA. Basite: http://www.bbqmobile.net. St. Champ.
kersfield’s Biggest Baddest BBQ ChampionMay 2012
ship. Mike George. Phone: 661-331-3900.
03/16/2012-03/17/2012: Tupelo, MS. Link 05/04/2012-05/05/2012: Columbia, MO. Co- Email: [email protected]. WebCentre Don’t Be Cruel BBQ Duel. Bev Crossen lumbia Elks Lodge #594 BBQ Copntest. site: http://www.bakebbq.com. St. Champ.
Randy Pickens. [email protected]. Phone: Curtis Stone. Phone: 573-881-3739. Email:
662-397-6821 or 662-397-6821. Website: http:// [email protected]. Website: http;//www.
elks.org Keyword 594. St. Champ.
05/19/2012-05/20/2012: Sacramento, CA. The
www.tupelobbqduel.com.
Big Oink. Ed Anhorn. Phone: 916-599-5095.
Email: [email protected]. Webhttp://www.sierrasmokehousebbq.com.
03/30/2012-03/31/2012: Slidell, LA. Slidell 05/04/2012-05/05/2012: Norht Platte, NE. site:
BBQ Challenge. Skinny King. Phone: 985- North Platte Honky Tonk Barbecue Festival. St. Champ.
643-6863. Email: [email protected]. Rob Mandeville. Phone: 308-532-3344. Email:
[email protected]. Website: http://
Website: http://labbq.org/slidell. St. Champ.
www.honkytonkbbq.com. St. Champ.
05/25/2012-05/26/2012: Boulder City, NV. 8th
Annual Best Dam Barbecue Challenge. Shirley Roland. PO Box 60924, Boulder City, NV
03/30/2012-03/31/2012: Benton, KY. Benton
KY Kiwanis Barbeque Kook-Off. Ed Jones. 05/04/2012-05/05/2012: Lansing, KS. Brew, 89005. Phone: 702-293-2740 or 702-575-7229.
Phone: 270-527-1877. Email: shooter409@ Blues & Bar-B-Q Cook-Off. Sundae Holler. Fax: 702-293-3419. Email: backyardmernewwavecomm.net. Website: http://benton- Phone: 913-727-5488. Email: holler@lansing. [email protected]. Website: http://www.bestks.us. Website: http://www.lansing.ks.org. St. dambarbecue.com. St. Champ.
kykiwanisclub.org. St. Champ.
Champ.
April 2012
04/06/2012-04/07/2012: Wildomer, CA. The
Ultimate BBQ Showdown East vs West III.
05/04/2012-05/05/2012: Lawrence, KS. Sertoma 48 BBQ. Rob Gillespie. Phone: 785-7602321. Email: [email protected]. Website:
http://www.lawrencesertoma.com. St. Champ.
05/04/2012-05/05/2012: St. Joseph, MO. Ap04/06/2012-04/07/2012: Stillwater, OK. Still- ple blossom Barbecue Contest. Tom Supple.
water Elks 24th Annual Blazathon. Dwight Phone: 816-238-7144. Email: tbsup@sbcglobStoddard. Phone: 405-880-2869. Email: dl- al.net. St. Champ.
blazathon.org. St. Champ.
05/04/2012-05/05/2012: Bixby, OK. Bixby
BBQ ‘n Music. Buster R. McCurtain. Phone:
04/06/2012-04/07/2012: Kennett, MO. Kennett 918-296-0036. Email: brmccurtain@sbcglobal.
Jaycee’s Show Me State BBQ Cookoff. Allen net. Website: http://bixbyrotarybbq.com. St.
Williams. Phone: 573-717-6875. Email: ken- Champ.
[email protected]. Website: http://kennettjaycees.com.
05/04/2012-05/05/2012: Ashland, MS. Mississippi Springfest. Tony Tidwell. PO Box 507,
04/13/2012-04/14/2012: Columbus, MS. Grill- Ashland, MS 38603. Phone: 662-224-4994.
ing on the River ‘12. Harvey Myrick. PO Box Email: [email protected]. St. Champ.
215, Columbus, MS. Phone: 662-328-6850 or
Website:
http://www.grillingontheriver.com. 05/05/2012-05/06/2012: Liberty, IN. Smoke on
the Water. Carl Sharp. Phone: 765-458-5574.
St. Champ.
Email: [email protected]. Website: http://www.libertyindianalions.com. St.
04/20/2012-04/21/2012: Cornelia, GA. Corne- Champ.
lia Apple Blossom BBQ Festival. Heather Sinyard. PO Box 785, Cornelia, GA 30531. Phone:
706-778-8585 x280. Email: bht@corneliageor- 05/11/2012-05/12/2012: Manhattan, KS. Rods,
gia.org. Website: http://www.explorecornelia. Ribs & Rock-n-Roll. Buck Driggs. Phone: 785776-0541 or 785-313-1346. Email: bdriggs@
com.
smhconsultants.com. St. Champ.
04/20/2012-04/21/2012: Springfield, MO.
Rock’n Ribs BBQ Festival. Kristin McDaniel.
Phone: 417-840-7463. Email: [email protected]. Website: http://www.rocknribs.com. St. Champ.
05/11/2012-05/12/2012: Claremore, OK. Boots
& BBQ Festival. Richard Mosier. Phone: 918342-9544. Email: [email protected].
Website:
http://www.claremorerexeille.com.
St. Champ.
05/25/2012-05/26/2012: Edmond, OK. Rhythm
Q’s & Blues. Shannon Price Rob Holloway &
Rob HollowayPO Box 311, Edmond, OK 73083.
Phone: 405-340-4481 or 405-413-5439. Fax:
405-340-3272. Email: [email protected] or [email protected].
Website: http://www.rqblues.org. St. Champ.
05/25/2012-05/26/2012: Topeka, KS. Red
White Blue & Barbeque. Roger Farthing.
1302 S. Kansas Ave, Topeka, KS 66612. Phone:
785-272-5368 or 785-806-9898. Fax: 785-2345657. Email: [email protected]. Website:
http://www.arabshriners.org. St. Champ.
05/25/2012-05/26/2012: Lewisburg, TN. Lewisburg Rotary Club BBQ Cook-Off. Jeff Jordan. Phone: 931-359-4373. Email: jjordan@
advancedeyecareclinic.net. Website: http://
www.rotary of lewisburg.org. St. Champ.
05/25/2012-05/26/2012: Young Harris, GA. 5th
Annual Horsin’ Around BBQ Showdown. Bobby Brumley. Phone: 706-379-7612 or 706-8975606. Email: [email protected].
Website: http://www.brasstownvalley.com. St.
Champ.
June 2012
06/01/2012-06/02/2012: Fair Oaks, IN. Milk
Cow Music Festival. Jed Stockton. 856 N. 600
E., Fair Oaks, IN 47943. Phone: 808-640-9866
or 219-394-2025 . Email: [email protected].
Website: http://www.fofarms.com.
06/01/2012-06/02/2012: Huron, SD. Original
SD BBQ Championship. Candi Hettinger.
1725 Dakota Ave S, Huron, SD 57350. Phone:
605-352-0000 or 605-353-5549. Fax: 605352-8321. Email: [email protected].
Website: http://www.sdbbqchampionships.com.
St. Champ.
06/01/2012-06/02/2012:
McLouth,
KS.
McLouth BBQ Blowout 21st Annual. Cliff
Weeks. Phone: 913-796-6122. Email: weeksc@
mclouth.org. Website: http://www.mclouthbbq.
com. St. Champ.
KCBS Upcoming Events
07/13/2012-07/14/2012: Gettysburg, PA. The
BBQ Skirmish. Dan Zalewski. Email: [email protected]. Website: http://www.
adamsarts.org.
08/25/2012-08/26/2012: Washington Island,
WI. Deaths Door Barbeque. Dick Jepson.
Phone: 920-847-2784. Email: rjepson@bpl.
coop.
09/14/2012-09/15/2012: St. Peters, MO. Lakeside Que-Topia. Brian Butts. Phone: 224-2195327. Email: [email protected]. Website:
http://www.lakesidebbq.com. St. Champ.
07/20/2012-07/21/2012: Laramie, WY. Griller’s
06/01/2012-06/02/2012: Valley Center, KS. Val- Cup. Dee Bott. Phone: 307-742-2142 x5662.
ley Center Spring Fling. Marshella Peterson. Email: [email protected]. Website:
Phone: 316-755-7340. Email: vccc67147@ http://www.ivinsonhospital.org. St. Champ.
yahoo.com. Website: http://www.vckschamber.
com. St. Champ.
07/21/2012-07/22/2012: Kingston, RI. Wakefield Rotary Campus Cookoff & State BBQ
06/08/2012-06/09/2012: Costa Mesa, CA. Championships. Arthur Faria. Phone: 401Que’n for the Kids-OC BBQ Festival. Kelleigh 789-3902. Email: [email protected].
Strobel. 1723 S. Claudina Way , Anaheim, CA
92805. Phone: 714-408-9781 or 626-780-5359.
Fax: 714-956-1475. Email: kstrobel@kristies. 07/27/2012-07/28/2012: Cleveland, TN. Footorg. Website: http://www.ocbbqfestival.com. St. hills Country Fair Backyard BBQ Bash. LouChamp.
ie Alford. PO Box 11, Cleveland, TN 37364.
Phone: 423-339-1989 or 423-284-7738. Email:
[email protected]. Website: http://foot06/15/2012-06/16/2012: Tryon, NC. Blue Ridge hillscountryfair.webs.com. St. Champ.
BBQ Festival. Christina Feagan Carl Wharton.
Phone: 828-859-7427 or 828-817-3691. Email:
[email protected]. Web- 07/27/2012-07/28/2012: Council Bluffs, IA.
site: http://www.blueridgebbq.com. St. Champ. Westfair-I Got Smoked at Westfair””. Ann
Vorthman. Phone: 402-981-1093. Email: [email protected]. Website: http://www.
06/15/2012-06/16/2012: Frederick, MD. Cen- westfairevents.com. St. Champ.
tral MD Swinetastic BBQ Festival. Chris Carter. Phone: 301-829-2222. Email: swinetastic@
comcast.net. Website: http://www.swinetasticb- 07/27/2012-07/28/2012: Dodge City, KS. Dodge
bq.com. St. Champ.
City Days Barbeque Cook-Off. Gina Broeckelman. Phone: 620-227-3119. Email: [email protected]. Website: http://
06/15/2012-06/16/2012: Storm Lake, IA. Lakef- www.dodgecitydays.com. St. Champ.
est BBQ Contest. Kelli Berg. 119 W. 6th St/PO
Box 584, Storm Lake, IA 50588. Phone: 712August 2012
732-3780 or 712-660-0244. Fax: 712-732-1511.
Email: [email protected]. Website: 08/03/2012-08/04/2012: Craig, CO. Colorado
http://www.visitstormlake.com. St. Champ.
State BBQ Chmapionship @ Craig. George
Rohrich. Phone: 970-826-3100. Email: george.
06/22/2012-06/23/2012: Apex, NC. Peak City craigbbq.com. St. Champ.
Pig Fest. Graham H. Wilson. Phone: 919-3627141. Email: [email protected].
08/03/2012-08/04/2012: Gillette, WY. Smokin’
on the Prairie. Randy Lang. PO Box 763, Gil06/29/2012-06/30/2012: Covington, VA. Cov- lette, WY 82717. Phone: 307-689-6245. Fax:
ington Cork and Pork Festival. Les Balgavy. 307-686-3390. Email: [email protected].
Phone: 540-960-1532. Email: corkandpork@ Website: http://www.smokinontheprairie.com.
gmail.com. Website: http://www.covingtoncor- St. Champ.
kandpork.com. St. Champ.
08/31/2012-09/01/2012: Catskill, NY. Catskill
on Fire” BBQ Contest”. Linda L. Roberts Lou
Tenaglia. 219 Bethel Ridge Road, Catskill, NY
12414. Phone: 518-929-6026 or 518-441-7854.
Email: [email protected].
09/15/2012-09/16/2012: Harvard, MA. Harvard
Fall Festival BBQ Contest. Chris Ryan. Phone:
Website:
http://www.harvardfallfestival.com.
St. Champ.
08/31/2012-09/02/2012: Parker, CO. Smokin’
Brew BBQ. Courtney Howey. Phone: 303596-6756. Email: [email protected].
Website: http://www.smokinbrewbbq.com. St.
Champ.
09/20/2012-09/22/2012:
Murphysboro,
IL. Murphysboro BBQ Cook-Off. Mike
Mills.
Phone:
618-684-8902.
Email:
[email protected].
Website:
http://www.17thstreetbbq.com. St. Champ.
06/29/2012-07/01/2012: Lake Placid, NY. I
Love Barbecue & Music Festival (ILBBQF).
Dmitry Feld. SYC 8 Cummins Rd, PO Box
1122, Lake Placid, NY 12946. Phone: 518-5238786 or 518-637-1593. Fax: 518-523-4106.
Email: [email protected]. Website: http://
www.shipmanyouthcenter.com. St. Champ.
08/03/2012-08/04/2012: Laurie, MO. Laurie
Hillbilly BBQ. Susan L. Huff. PO Box 1515,
Laurie, MO 65038. Phone: 573-374-8776. Fax:
573-374-5093. Email: events@cityoflaurie.
com. Website: http://www.cityoflaurie.com. St.
Champ.
08/04/2012-08/05/2012: Fryeburg, ME. Western Maine BBQ Festival. Nancy Sanborn.
06/29/2012-06/30/2012: Artesia, NM. Smokin’ Phone: 207-647-4449. Email: westernmebbqon the Pecos. David Grousnick. Phone: 575- [email protected]. Website: http://www.west513-4291. Email: [email protected].
ernmainebbqfestival.com. St. Champ.
06/30/2012-07/01/2012: Girard, KS. Smokin
Hot BBQ & Fireworks. Christina Vulgamore.
PO Box 67, Girard, KS 66743. Phone: 620-7244338. Fax: 620-724-8113. Email: [email protected]. Website: http://www.smokinghotbbq.
com. St. Champ.
08/17/2012-08/18/2012: Worland, WY. Wyoming State BBQ Championship & Bluegrass
Festival. John McMartin. Phone: 307-4310894. Email: [email protected]. Website:
http://www.wyo-bbq-bluegrass.com. St. Champ.
July 2012
08/17/2012-08/18/2012: La Platte, NE. 20th
Annual State Barbeque Championship of Nebraska. Nena Cooney. 2337 S. 34th St, Omaha, NE 68105. Phone: 402-658-9948 or 402658-9948. Fax: 402-493-3168. Email: nena.
[email protected]. Website: http://www.gobs.
org. St. Champ.
07/06/2012-07/07/2012: Holbrook, AZ. 2nd Annual Holbrook Ace inthe Hole BBQ Cook-off.
Tom Duncan. 1227 S. Kendra St., Gilbert, AZ
85296. Phone: 480-209-9685 or 480-209-9685.
Fax: 480-275-2877. Email: wrbbq7@gmail.
com. St. Champ.
08/17/2012-08/18/2012: Salt Lake City, UT.
Rock ‘N’ Ribs Festival. Kristen Young. Phone:
801-535-6132. Email: kristen.young@slcgov.
com. Website: http://www.thegallivancenter.
com. St. Champ.
07/03/2012-07/04/2012: Whiting, IA. Whiting
4th of July BBQ Cook-Off. Kurt Neldeberg.
Phone: 712-455-2095 or 712-251-7861. Email:
whitingbbq.com. St. Champ.
08/17/2012-08/18/2012: Fulton, MS. STand by
your Grill. Kim Graham. Phone: 662-862-4571.
07/06/2012-07/07/2012: Rio Rancho, NM. Rio Email: [email protected]. Website:
Rancho NM 9th Annual Pork & Brew. Art http://www.itawamba.com. St. Champ.
Perez. Phone: 505-891-7258. Email: aperez@
ci.rio-rancho.nm.us. Website: http://www.
ci.rio-rancho.nm.us. St. Champ.
08/17/2012-08/19/2012: Cumberland, MD.
Mountain Maryland Barbeque. Jeff Grabenstein. Phone: 240-522-7035. Email: graben07/13/2012-07/14/2012: Norman, OK. 1st An- [email protected]. St. Champ.
nual Smokin’ Up a Storm Charity BBQ Challenge. Matthew Armistead. 1309 Foxfire St. ,
Moore, OK 73160-5707. Phone: 405-819-1718. 08/24/2012-08/25/2012: McPherson, KS. When
Email: [email protected]. Web- Pigs Fly BBQ & Fly In. Jennifer Burch. Phone:
site: http://smokinupastorm.com.
620-241-3303. Email: jennifer@mcphersonks.
org. Website: http://www.mcphersonchamber.
org. St. Champ.
September 2012
09/01/2012-09/02/2012: Omaha, NE. Septemberfest BBQ & Ribeye Steak Cook-Off Challenge. Linda Morin. Phone: 402-346-4800.
Email: [email protected]. Website:
http://www.septemberfestomaha.com.
St.
Champ.
09/21/2012-09/22/2012: Salisbury, NC. Tilley
Harley-Davidson Biker Blues BBQ Rally and
BBQ Classic. Gary Moss. Phone: 704-2028712. Fax: 704-638-6049. Email: garymoss@
windstream.net. Website: http://www.bikerbluesbbqrally.com. St. Champ.
October 2012
09/01/2012-09/02/2012: Connersville, IN.
Thunder in the Park BBQ. Carl Sharp. Phone:
765-458-5574. Email: [email protected]. Website: http://www.libertyindianalions.com. St. Champ.
10/05/2012-10/06/2012: Springfield, KY. Jim
Beam BBQ Classic. Lisa Goodlett. Phone: 859529-8785. Email: jimbeambbqclassic@gmail.
com. Website: http://www.kyharvestfestival.
com. St. Champ.
09/01/2012-09/02/2012: Tracy’s Landing, MD.
Smokin’ on the Bay. Dave Mullin. Phone: 410867-2528. Email: smokinonthebay@yahoo.
com. Website: http://www.smokinonthebay.
com.
10/26/2012-10/27/2012: Easton, MD. Holy
Smoke BBQ Festival. Lisa Hayes. Phone:
410-819-0392 or 410-443-4532. Email:
[email protected]. Website: http://wwwbbqholysmoke.com. St. Champ.
November 2012
09/07/2012-09/08/2012: Vermillion, SD. Ribs,
Rods and Rock ‘n Roll. Jennifer French. 11/02/2012-11/03/2012: Livingston, AL. SucarPhone: 605-670-9688. Email: charcoal- nochee BBQ & Blues Cook-Off. STephen [email protected]. St. Champ.
man. Phone: 205-652-5405. Email: sliverman@
09/07/2012-09/08/2012: Winder, GA. Jug Tav- uwa.edu. Website: http://www.centerforblackern Festival. Sabrina Wall. Phone: 678-428- belt.com. St. Champ.
6803. Email: [email protected].
Website: http://www.jugtavernfestival.com. St.
Champ.

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